Tesco magazine - February 2017

F E B R U A R Y 2 0 1 7

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F E B R U A RY 2 0 1 7

VALENTINE’S

SPECIAL * Food

they’ll love * Gorgeous gifts * Sweet treats Yes, chef!

How to get your kids in the kitchen

NO MESS, NO STRESS...

20 WAYS TO DECLUTTER

SHARE THE LOVE MAKE-AHEAD LUNCHES

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5 WAYS WITH PANCAKES

TUCK IN TO OUR ‘PERFECT FOR SHARING’ PANCAKES

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10 LITTLE ACTS OF KINDNESS

Nothing says ‘I love you’ like cooking a favourite meal for the people you really care about. We know how much food means to you, and we know how much importance you place on the quality of the ingredients you use – and that’s where Tesco can help...

J I M M Y ’S ‘STEAK FOR TWO’ Jimmy’s food love story…

You might recognise ‘Jimmy’ from our advert. In our story, like so many teenagers, he’s had to grow up a lot since his parents divorced. Living with his dad has meant he’s had to take on new responsibilities, such as learning to cook. But it turns out it’s something he really loves to do, which is why - when his dad has a date – ‘Jimmy’ is the one busy in the kitchen creating the perfect date-dinner of steak and dauphinoise potatoes. Just don’t tell her that Dad did none of the cooking!

Al’s Food Love Story…

In our story, ‘Al’ doesn’t mind getting up early to help the kids make Mum breakfast in bed on Mother’s Day. Only problem is, they are so thrilled with how happy it makes her, they now want to make her pancakes every weekend!

AL’S ‘ACE’ GLU T E N -F REE PANC AKES Makes 12 V GF Takes 25 mins Cost per pancake 23p 150g gluten-free self-raising flour 1 level tsp bicarbonate of soda 1 tbsp caster sugar 1 small ripe banana, mashed 1 egg 175ml almond milk 1-2 tsp coconut oil For the topping 2 oranges, zested 200g Greek yogurt 60ml maple syrup

1 Combine the flour, bicarbonate of soda, sugar and a pinch of salt in a bowl. Add the banana and egg, then whisk in the milk gradually to make a smooth batter.

2 Melt ½ tsp coconut oil in a nonstick frying pan over a medium-high heat.

Add tablepoons of batter – they should spread to about 7cm in diameter so you’ll need to work in batches. Cook until small bubbles start to appear on the top then flip and cook until both sides are golden brown. Ensure the heat isn’t too high or the pancakes will be dark brown, but not cooked in the middle.

3 Transfer to a warm serving plate and repeat with the remaining oil and batter.

4 Slice off the top and bottom from the oranges. Put on a chopping board, cut side down, and slice the skin and pith away from the flesh. Remove each segment by cutting between it and the membrane, leaving the membrane behind.

Reserve any juice.

5 Top the pancakes with the yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.

Each pancake contains Energy

Fat

Saturates

Sugars

Salt

475kJ 113kcal 6%

3g 4%

2g 8%

8g 9%

0·2g 4%

of the reference intake.

Carbohydrate 20g Protein 3g Fibre 1g

Little help For a simple flavour boost, add a small pinch of cinnamon to the batter.

J I M M Y ’S S T E A K F O R T W O Enjoy this as an indulgent date-night treat.

Serves 2

GF

Takes 1 hr 30 mins Cost per serve £3·90 2 finest* sirloin steaks 2 thyme sprigs, leaves picked ½ tbsp sunflower oil For the dauphinoise 300g maris piper potatoes, peeled and very finely sliced 100ml double cream 100ml semi-skimmed milk 1 garlic clove, grated 2 thyme sprigs, leaves picked 20g Parmesan For the salad 2 large handfuls watercress 2 tbsp French dressing

1 Preheat the oven to gas 4, 180°C, fan 160°C. Make the dauphinoise by layering the sliced potato in an ovenproof roasting dish, seasoning between every other layer.

2 In a jug, mix the double cream, milk, garlic and thyme leaves.

Season. Pour over the potatoes.

3 Grate a thin layer of Parmesan over the potatoes.

4 Cover with foil and cook in the oven for 1 hour, then remove the foil and cook for a further 15 minutes until browned on top.

5 Meanwhile, remove the steaks from the fridge and allow them to come to room temperature. Dry both sides with kitchen towel.

6 Heat a griddle pan over a medium-high heat.

Drizzle the steaks with oil then scatter with the thyme leaves and season on both sides. When the pan is hot, add the steaks. For rare steaks, cook for 2 minutes each side; for medium, cook for 3 minutes each side; for well-done, cook for 4 minutes each side. When ready, remove from the pan and leave to rest for at least 5 minutes.

7 Put the watercress in a bowl and mix with the dressing. Serve with the steak and dauphinoise.

Each serving contains Energy

3334kJ 800kcal 40%

Fat

Saturates

Sugars

52g 26g 6g 74% 128% 6%

Salt

1·0g 16%

of the reference intake.

Carbohydrate 32g Protein 53g Fibre 3g

For more recipes and inspiration, visit tesco.com/food-love-stories

Little help For extra flavour, rub the steak with the cut side of a garlic clove before seasoning.

But go easy on date-night!

Iain’s Food Love Story…

Sometimes, the simplest meals are the most satisfying. This is certainly the case for ‘Iain’ and his dad in our story.

They first enjoyed a croque monsieur on a trip to France. Ever since, it’s become their ‘go-to’ weekend lunch. ‘Iain’ has made a few tweaks along the way (hello wafer-thin roast turkey) but for him and his dad, it’s most definitely ‘proper’.

I AIN’S ‘P ROP E R’ CRO Q UE MON SIE UR Serves 2 Takes 30 mins Cost per serve £1·86 4 slices sliced white cob loaf 30g unsalted butter, melted 40ml milk ½ tbsp cornflour ½ tsp Dijon mustard 50g Gruyère cheese, grated 1 x 250g pack wafer thin turkey 1 x 125g pack wafer thin honey roast ham rocket (optional) baby plum tomatoes (optional)

Little help For an even more substantial croque, top with a fried egg.

1 Brush one side of each slice of bread with the melted butter using a pastry brush. Set a frying pan over a medium heat and toast the bread on the buttered side, in batches, until golden.

2 For the sauce, whisk a little of the milk with the cornflour and mustard.

Once the mixture is smooth, put it in a saucepan over a medium heat and add the remaining milk.

3 Bring the sauce to a simmer, stirring continuously, until thickened.

Allow to bubble for 1 minute before removing from the heat and adding the cheese.

Stir until you have a smooth sauce.

Remove from the heat. Stir from time to time to prevent a skin from forming while you make the sandwiches.

4 Build the sandwiches by layering the turkey, followed by the ham, on the untoasted sides of 4 slices of the bread. Spoon on the cheese sauce and top with the remaining slices of bread, untoasted side down. Slice in half and serve with a rocket and tomato salad.

Each serving contains Energy

2678kJ 638kcal 32%

Fat

Saturates

28g 15g 39% 74%

Sugars

Salt

7g 7%

4∙6g 76%

of the reference intake.

Carbohydrate 50g Protein 50g Fibre 2g

Little help

Kitchen scissors are a great way to chop chives quickly.

J O ’S ‘ S H O W S T O P P E R ’ F I S H P I E Serves 4 GF Takes 1hr 20 mins Cost per serve £4·57

Jo’s Food Love Story…

We’ve all been there: the in-laws are coming round for dinner for the first time and we’re desperate to impress.

In our story, ‘Jo’ knows there’s one dish that never lets her down - her tried and tested cauliflower fish pie, which has always been her family’s Saturday-night favourite. It’s not going to fail her now!

1 large cauliflower (roughly 800-900g), leaves removed, cut into large florets 150g frozen peas 25g cornflour 75ml semi-skimmed milk 1 x 30g pack chives, finely chopped 1 x 300ml pot half-fat crème fraîche 2 tsp Dijon mustard 1 lemon, zested (½ tsp) and cut into wedges 550g mixed boneless fish fillets, skinned, such as cod and salmon 165g pack raw peeled king prawns 75g mature Cheddar, grated

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the cauliflower for 3 minutes in a pan of boiling water. Drain; set aside.

2 In a separate pan, blanch the peas for 3 minutes then drain and set aside.

3 In a bowl, mix the cornflour with 2 tbsp milk to make a thin paste. Whisk in most of

the chives with the remaining milk and the crème fraîche; season. Pour half of the mixture into a separate bowl. Add 2 tsp mustard to one bowl, add the lemon zest to the other bowl and stir both bowls well.

4 Cut the fish into 3cm chunks and arrange in a round 24cm pie dish with the prawns and the peas. Mix well, spoon over the lemon crème fraîche and arrange the cauliflower florets on top. To finish, spoon over the mustard crème fraîche and sprinkle with the grated cheese.

5 Put the pie dish on a baking tray and bake in the oven for 45-50 minutes, until bubbling and golden. Garnish with the reserved chives and serve the lemon wedges alongside.

Each serving contains Energy

2239kJ 535kcal 27%

Fat

Saturates

Sugars

Salt

28g 14g 12g 1·3g 40% 69% 13% 21%

of the reference intake.

Carbohydrate 24g Protein 48g Fibre 6g

DAV ID’S ME XICAN ROA S T CHICKE N Serves 6 DF GF (freeze the chicken only) Takes 1hr 50 mins Cost per serve £1·42 3 small red onions 1 lime, half juiced 1·75kg whole chicken 2 tbsp Mexican tinga paste 2 tbsp olive oil 2 ripe avocados, diced 1 x 400g tin black-eyed beans, drained handful coriander, chopped 1 red chilli, seeded and finely chopped

and roast in the oven for 50 minutes.

4 Remove the foil but don’t discard it. Turn the oven down to gas 5, 190°C, fan 170°C, and roast for a further 35-40 minutes, until the chicken is cooked through with no pink meat showing and the juices run clear when you insert a metal skewer into the thickest part of the meat. Cover the cooked chicken with the foil and set aside to rest for 15 minutes before slicing.

5 Finish the salsa by adding the avocado, beans, coriander and chilli to the onion and lime mixture. Season to taste. Serve with the roast chicken and onions.

SHARE THE LOVE David’s Food Love Story…

Many parents will identify with the character of ‘David’, who loves to cook for his family. When his 18-year-old son decides to go travelling around Central America with friends, he naturally wants to give them a proper send-off. And so he makes them a fabulous roast chicken - with a Mexican flavour, of course.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop half of 1 red onion, add the lime juice to it. Cover and set aside.

2 Cut the remaining onions into wedges and spread them out in a roasting tin just large enough to hold the chicken.

3 Make 2-3 cuts across the top of each chicken leg, then spread the breast and legs with the tinga paste. Put the remaining lime half in the cavity and put the bird in the tin, breast-side up. Drizzle with the olive oil. Cover loosely with foil

Each serving contains Energy

2876kJ 693kcal 35%

Fat

Saturates

49g 13g 69% 63%

Sugars

Salt

3g 3%

0·7g 11%

of the reference intake.

Carbohydrate 11g Protein 53g Fibre 3g

There are many more Food Love Stories to discover online. Go to tesco.com/food-love-stories

TESCO magazine

savings

THIS MONTHS BRANDS INCLUDE:

See in-store magazine for coupons

7 MENU EDIT

39 FEEL THE LOVE

10 IN SEASON

Day by championing relationships not just

Prepare meals with the best of February’s fresh produce

54 FIVE WAYS WITH PANCAKES

with romantic partners, but with friends

27 VARIETIES

63 DINNER FOR TWO

Let us take the hassle out of meal planning with delicious ideas from this issue’s recipes

This month, we’re celebrating Valentine’s

and family, too. Why not get everyone over for a big, heart-filled feast (Feel the love,

We shine a spotlight on brilliantly versatile pasta

Rustle up a huge Valentine’s feast for your favourite people

Try something different this Shrove Tuesday and beyond Four simple recipes for a Valentine’s meal to remember

page 39)? Or send a bouquet of flowers to your closest friends to show them just how much they mean to you (Fall in love with flowers, page 52). Everyone appreciates a gift that’s been homemade with love – you’ll find loads of ideas for easy-to-make edible treats on page 47. Actions always speak louder than words, so if you want to show those close to you just how much you care, turn to page 37 for 10 little acts of kindness you can put into practice every

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83

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63

day (and that cost nothing, too!). A very happy Valentine’s from all of us here!

Sarah Gooding, ACTING EDITOR

The team EDITORIAL Acting editor Sarah Gooding

Deputy editor Jo Wooderson Managing editor Tania Sansom Features editor Aviva Attias Food editor Elli Donajgrodzki Acting chief sub editor Chris Hughes Sub editors Louise Burfitt, Cedar Communications Limited, Rob Goodway Editorial assistant Bryony Bowie Senior digital editor 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (food) John Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editor Tara Booth Content manager Martha (0)20 7550 8250 Email tesco@ tescomagazine.co.uk Website Burton Acting social media manager Pete Ross Creative solutions cedarcom.co.uk © 2016 Cedar editor Alison Fordy ART Art director David Jenkins Senior art Communications Limited. Tesco editors Nina Brennan, David Jackson Senior designer Jade CooperCustomer Services 0800 505555 Collins Designers Jack Huntley, Alexandra Whitfield Junior designer Colour origination by Rhapsody India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ Printed by Eurogravure S.p.A dunnhumby (tescomedia.com) Head of publications Matthew Sims 020 8326 9732 Senior client directors Alan Davis 020 8326 9759, Tom Glenister 020 8326 9751 Client directors Amanda Crofts 020 8326 9761, Lorraine Davies 01707 370947, Sophie Kennedy-Cooke 020 8832 9205, Laura Monteiro 020 8832 7233, Okasha Nageen 020 8236 9775, Jim Wright 020 8832 1353 Client manager Nicky Garcha 01992 314 172 Promotions and projects managers Susan Leydon 020 8326 9757, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING For more information about Editorial director Maureen Rice Content director Helen Johnston responsible drinking, visit Head of food Jenny McIvor Group art director Iona Newton Acting www.drinkaware.co.uk business director Jessica Haigh Senior account managers Suzanne Join the conversation Ashley-Tagoe, Aisha Singleton Account executive Peter Woodman PRODUCTION Production director Vanessa Salter Production manager Tesco magazine, Cedar Communications, 85 Strand, Sarah O’Neill WITH THANKS TO Nina Christopher, Frances Ewings, London WC2R 0DW Sophie Harper, Cate Langmuir, Rachel Linstead, Bruno MacDonald, tesco@tescomagazine.co.uk Angela Romeo, Lucie Tobin, Michaela Twite. TESCO Lead publishing twitter.com/tescoliving; manager Emma Burton-Lee Publishing manager Cintia Welch CEDAR twitter.com/tescofood COMMUNICATIONS CEO Clare Broadbent Creative director Stuart facebook.com/tesco Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett

4

17 LIFE HUB

Everything you need to make the most of your month

52 FALL IN LOVE WITH FLOWERS

Show your Valentine how much they mean to you with a beautiful bouquet

99 GO THE EXTRA MILE

Help support the British Heart Foundation and Diabetes UK

103 SECRETS AND LIES

Why honesty is the best policy when it comes to money

IN THE ISSUE

67 BOOST YOUR BREAKFAST

75 EVERYDAY EASY

69 MAKE THE MOST OF YOUR ROAST

81 MEAL MATHS

Smart morning meal tweaks

The perfect roast chicken and clever ideas for the leftovers

73 MACARONI, PLEASE!

COVER PHOTOGRAPHY GARETH MORGANS COVER FOOD STYLING SAL HENLEY COVER PROP STYLING JENNY IGGLEDEN

The ultimate mac ‘n’ cheese recipe. You’re very welcome

Comforting meals whipped up from storecupboard staples Easy lunches you can make with just four key ingredients

83 LET’S GET COOKING Get the kids into the kitchen with easy dishes they’ll enjoy making as well as eating

93 MASTERCLASS

Use your slow cooker to make a mouthwatering tropical cheesecake

97 MAKE MORE OF IT Inventive ideas that will transform your leftovers

114 RECIPE INDEX All this month’s recipes in one handy place

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44

70

17

54

100

37 TEN LITTLE ACTS OF KINDNESS 9 JOIN THE CONVERSATION

Your letters, tweets and emails this month

30 TWENTY SIMPLE WAYS TO DECLUTTER YOUR HOME Easy tricks to get the big spring clean done early

The smallest thoughtful gestures can go a long way

47 FROM THE HEART Gorgeous gifts and edible treats for those you love

100 THE MAGIC OF MONOTASKING

Trying to do too much at once? Focus on one thing at a time and reap the rewards

105 THE FIT FILES

The latest tips and trends from the fitness world

48 93 112 PRIZE DRAW

Win a luxury family holiday to Dubrovnik, Croatia

107 BEAUTY SECRETS TO FALL IN LOVE WITH Make the most of your appearance with these brilliant expert tips

111 BATH-TIME BLISS Our judging panel dips its toes into the best bubble baths on the shelves

Wherever you see this symbol, follow the link to find even more great seasonal food content online at tesco.com/realfood

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*28g (about 23 almonds). † Nutrition claims are based on 100g, as per regulation (EC) No 1924/2006. © 2017 Almond Board of California. All rights reserved.

160

CALORIES. *

THAT'S G N I K C A N S GOOD.

And with 15 essential nutrients,† there’s no snacking worries at all.

ALMONDS. SNACKING GOOD.

GOOD TASTES

The menu edit

To help you make the most of this issue, we’ve chosen recipes we think go together really well to create three delicious meals.

Any other suggestions? Let us know, using #tescomagazine

SUPER-COOL KIDS’ FEAST Got your kids’ pals over for tea? They’ll love tucking into these tasty treats – and they can even help out with topping the pizzas and making the burgers.

• Mixed heart pizzettes p40 • Baked fish burgers p85 • Jam hearts p50

SUNDAY ROAST Prepare a crowd-pleasing lunch this weekend with our gorgeous spread, featuring succulent roast chicken, a fun twist on roast potatoes and an impressive pud that you can easily make ahead.

• Garlic and thyme roast chicken p69 • Spiral potato gratin p13 • Tropical slow cooker cheesecake p93

VALENTINE’S DAY LUNCH Valentine’s Day falls on a Tuesday this year so surprise your other half with a delicious packed lunch that they can feast on at work.

Brownie points guaranteed!

• Mediterranean socca pancakes p55 • Pomegranate tabbouleh p70 • Pretty pink doughnuts p48

PAGE 7

Look out for this icon throughout the magazine For more meal inspiration, visit tesco.com/realfood

7

Spiralize Your Way to Five-a-day 1. Insert fruit or veg

2. Spiralize

3. Create!

Create delicious healthy meals in minutes with the Morphy Richards Spiralizer Express available at tesco.com/direct.

With two interchangeable blades, the Spiralizer Express makes light work of transforming fresh fruit and veg into spaghetti-style spirals or wider, flatter ribbons. It’s not just courgetti; spiralize carrot, cucumber, beetroot, butternut squash, pear and even apple into delicious meals. When you’ve finished creating your mealtime masterpiece, the easy-clean Spiralizer is cleverly designed to neatly store away in minimum space –perfect for compact kitchens.

Delicious healthy meals with a twist!

Parsnip Tagliatelle

Pear & Cinnamon Tartlets

Apple Meringue Pudding

Download the FREE Morphy Richards Cook & Create app for recipe ideas

Chicken Stir Fry

INBOX

conversation JOIN THE

We love to hear from you – get in touch with your stories and snaps

Letters may be edited for length and clarity. *Open to UK residents, 18+. Normal exclusions apply. Send in your letter by 23·55 on 24 February 2017 for a chance to win a Kenwood Electric Spiralizer. One ‘Star letter’ will feature in each issue of Tesco magazine between Christmas 2016 and May 2017. There is one prize to be won in each issue. Promoter: Tesco Stores Limited.

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW

Star l et ter

tesco@tescomagazine.co.uk

MIND OVER MATTER

RISE AND DINE The festive issue of Tesco magazine was so full of excitement and colour, I didn't know what to read first! I wanted a new approach for Christmas morning so made the apricot-almond cruffins (The breakfast club). They were different and tasted beautiful. My neighbour tried one and rushed to Tesco for her own copy of the magazine.

Shelly Pritchard, Tyne and Wear

@Tesco facebook.com/tesco

I would like to thank you for including advice from the mental health charity Mind in your Take the pressure off feature in the Christmas issue of your magazine.

Some people find the festive season an overwhelming time of year. After all, it isn’t only about eating turkey and getting caught up in a social whirl.

instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

A WORLD OF FLAVOUR Thank you for the In season miso and honey baked parsnips recipe in the Christmas issue.

We had Japanese friends joining us for Christmas and we wanted to give them a taste of home among all the traditional British food.

Aileen Jordan, Suffolk

Jo Goulds, Norfolk

Your pics of your favourite Tesco Magazine recipes…

FRESH IDEAS It was a pleasant surprise to see the vegan and dairy-free recipes in your Christmas issue (Something for everyone). Finding plant-based cooking ideas can be difficult so I couldn’t wait to try them out – particularly the vegetable tart – and create new dishes full of flavour.

Jo Elizabeth Dodge, Hertfordshire

Write in and win!

Another from Tesco Mag. Mini banoffee pies.

So easy. #yummy @slimming_bunny

Falafel inspired by Tesco Magazine #nutrition #lovefood #plantbased @ptcesc

Gingerbread ice cream cake! Thank you #tescomagazine @amazone.rouge

Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Electric Spiralizer.*

We love seeing your creations! Share your pics with us using #tescomagazine Find all our recipes at tesco.com/realfood

9

in season Make the most of gorgeous late-winter produce with these warming, hearty dishes

Kalettes A brand new brassica, Kalettes are a hybrid of kale and Brussels sprouts.

The first new vegetable to enter the world in a decade is extremely versatile and can be sautéed, roasted or eaten raw.

Also known as flower sprouts, they are sweet and nutty, with soft purple stems and textured leaves.

Kalettes were developed in Surrey and are grown in the Scottish Borders.

They are great used in bubble and squeak. Or for a simple, tasty side, try roasting with garlic and almonds.

• • • •

KALETTE AND M U S H R O O M PA STA Serves 4 V Takes 20 mins Cost per serve £1·73 300g penne 300g Kalettes 1 tbsp olive oil small knob of butter 250g Forestière or baby button mushrooms, thickly sliced 3 garlic cloves, finely sliced 150g sundried tomatoes, roughly chopped 1 lemon, zested and juiced

1 Bring a pan of water to the boil and cook the pasta following the pack instructions, adding the Kalettes for the last 3-4 minutes of cooking time.

2 Meanwhile, heat the oil and butter in a frying pan until the butter is foaming, then stir in the mushrooms and cook until the liquid has evaporated and the mushrooms are turning golden. Add the garlic and sundried tomatoes and cook for 2-3 minutes, until golden.

3 Drain the pasta and Kalettes, retaining a little of the cooking water. Toss with the mushrooms in the pan. Stir in the lemon zest and juice. Season with black pepper.

Each serving contains Energy

1746kJ 413kcal 21%

Fat

Saturates

Sugars

Salt

12g 3g 9g 1·2g 17% 13% 10% 19%

of the reference intake. See page 114.

Carbohydrate 65g Protein 14g Fibre 8g

10

For more delicious brassica recipes, visit tesco.com/realfood

FEBRUARY HARVEST

Flavor King plums

R OA ST P O R K B E L LY W I T H S P I C E D P L U M S AU C E

Sweet and juicy with deep red flesh, Flavor King plums are a plum-apricot fusion, also known as a pluot.

Larger than regular plums with a flavour similar to pear drops, Flavor Kings have firm flesh, similar to apricots.

They are grown in South Africa and have a relatively short harvest. They’re available in store until March.

Make the most of their natural sweetness in a plum upside-down cake, or stewed with sugar and cinnamon and spooned over porridge.

Serves 4 DF Takes 2 hrs 10 mins, plus resting Cost per serve £1·76

•

•

•

½ tsp fennel seeds ½ tsp black peppercorns ¼ tsp ground cinnamon ¼ tsp chilli flakes 1 tsp sea salt flakes 800g pork belly, skin scored 300g rice, cooked, to serve 1 x 250g pack pak choi, steamed, to serve For the plum sauce 1/2 small echalion shallot, finely sliced 250g Flavor King plums, stoned and chopped 1/2 red chilli, seeded and chopped 1 garlic clove, crushed into a paste 1 tbsp caster sugar 1/2 tsp soy sauce 1/2 tbsp red wine vinegar 1 cinnamon stick 1 star anise 2·5cm piece ginger, peeled and grated

1 Preheat the oven to gas 9, 240°C, fan 220°C. Using a pestle and mortar, grind the fennel seeds and peppercorns, then stir in the ground cinnamon, chilli flakes and sea salt. Sprinkle over the pork skin and rub into the score marks.

2 Put the pork on a rack in a roasting tin and cook in the oven for 30 minutes, then turn down the heat to gas 3, 160°C, fan 140°C and add 200ml water to the base of the tin. Roast for another 1 hour and 20 minutes, until cooked through.

3 Meanwhile, make the plum sauce. Put all of the ingredients in a heavy-based pan and cook over a high heat for 5 minutes, stirring. Reduce the heat to low, put a lid on the pan and cook for 8-10 minutes, stirring every so often, until thickened and the plums are almost broken down. Remove the cinnamon stick and star anise and discard.

4 Remove the pork from the oven and leave to rest, covered, for 10 minutes.

Spoon over the warm plum sauce, and serve with the rice and pak choi.

Each serving contains Energy

3503kJ 838kcal 42%

Fat

Saturates

Sugars

Salt

42g 15g 10g 1·1g 59% 73% 11% 19%

of the reference intake. See page 114.

Carbohydrate 76g Protein 45g Fibre 5g

For more delicious plum recipes, visit tesco.com/realfood

11

Start enjoying compromise free cuppas with Arla Lactofree, all the tasty goodness of dairy without the lactose that can cause digestive discomfort such as stomach ache and bloating.

Not sure if you’re lactose intolerant?

Try our discovery tool at lactofree.co.uk Lactofree Dairy Drink contains 15% of your daily reference intake of calcium.

Calcium is needed for the maintenance of normal bones and teeth.

FEBRUARY HARVEST

Cypriot potatoes Popular for their rich and earthy flavour, Cypriot potatoes have thin, waxy skins and pale yellow flesh.

Their distinctive, creamy taste comes from the mineral-rich, red soil of Cyprus where they are grown.

They are extremely versatile, with their firm texture making them ideal for boiling or roasting.

For a delicious snack or side, slice into wedges, toss with rosemary, garlic, and olive oil; bake until golden, then serve with garlic mayonnaise for dipping.

• • •

SPIRAL POTATO GRATIN Serves 6 Takes 1 hr 20 mins Cost per serve 45p

PAG E7

1·25kg Cypriot potatoes, peeled 1 tbsp olive oil 4 rashers smoked streaky bacon, chopped 1 large onion, thinly sliced 2 garlic cloves, finely chopped 350ml chicken stock 4 thyme sprigs, leaves picked

A CUT ABOVE If using a mandoline, rest the slicer on a flat surface so that it doesn’t wobble while you slice.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible.

2 Heat the oil in a frying pan and cook the bacon for 2 minutes, then stir in the onion and garlic and cook for another 5 minutes, until the onion has softened.

3 Spoon half the onion mix into a round ovenproof dish (roughly 1·5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern.

Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season.

4 Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 minutes, until the potatoes are tender.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

886kJ 210kcal 11%

4g 6%

1g 5%

4g 6%

0·9g 16%

of the reference intake. See page 114.

Carbohydrate 40g Protein 6g Fibre 4g

For more delicious potato recipes, visit tesco.com/realfood

13

Blood oranges

B LO O D O R A N G E P O S S E T S Serves 6 V

Instantly recognisable from their deep crimson interior, blood oranges have a tarter flavour than standard oranges, and contain higher levels of vitamin C. Often slightly smaller than regular oranges and with a darker peel, they owe their scarlet flesh to antioxidants known as anthocyanins.

Grown mostly in Mediterranean countries, several varieties exist – Italian Jaffa red oranges are available in store throughout February.

Use them to make a zesty blood orange curd, or add peeled slices to a salad with watercress, goat’s cheese and nuts.

• • •

GF

Takes 15 mins, plus chilling Cost per serve 89p 5-6 blood oranges, depending on their size 500ml light double cream, such as Elmlea 150g caster sugar 25g dark chocolate, grated, to serve

1 Zest and juice 2 blood oranges. You will need 75ml orange juice, so juice another if necessary. Set the juice and zest aside.

2 Put the cream and sugar in a large pan over a low heat and bring to the boil

slowly, stirring until all of the sugar has dissolved. Then boil briskly for 3 minutes, or until thickened and pale yellow in colour. Stir in the orange juice and zest.

Divide the mix between glasses or small serving dishes and leave in the fridge overnight to set completely.

3 Just before serving, remove the peel and pith from the remaining oranges and cut the flesh into thin rounds. Layer the rounds on top of the chilled possets, and sprinkle over the grated dark chocolate.

Each serving contains Energy

1572kJ 375kcal 19%

Fat

Saturates

Sugars

Salt

22g 18g 40g 0·1g 32% 92% 44% 2%

of the reference intake. See page 114.

Carbohydrate 44g Protein 3g Fibre 3g

Also in season…

Juicy mango is another February favourite. Try this zesty pancake recipe at tes.co/tropicalpancakes

14

For more delicious orange recipes, visit tesco.com/realfood

WORDS BRYONY BOWIE RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JULIA PATMORE

FEBRUARY HARVEST

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LIFE HUB

Hello

It may be the shortest month of the year, but February is packed with things to do, make and eat. Here are some of our favourites…

IF YOU TRY

one thing…

…make it our delicate heart-shaped pancakes ICE ICE BABY These Icing Bottles, £3 for two, are perfect for piping out your lacy pancake design.

L ACY PA N C A K E S Makes 6 V Takes 20 mins Cost per serve 7p 125g plain flour 1 egg, beaten 200ml whole milk 25g unsalted butter, melted caster sugar and lemon juice, to serve (optional) You will also need icing bottle, to pipe

1 Sieve the flour into a bowl and make a well in the centre. Whisk the egg and milk together in a jug. Pour into the well while whisking to form a smooth batter.

2 Fill an icing bottle with some of the batter and screw on the smallest round nozzle (you'll need to re-fill a few times).

3 Heat a frying pan over a medium heat and brush with a little of the melted butter.

4 Drizzle the batter into the pan in a heart shape (while gently pushing the base of the bottle), then fill in the middle with swirling motions to create a lacy effect. Cook for 1 minute, or until golden underneath. Gently turn the pancake over with a palette knife, and cook for a further 30 seconds. Repeat with the remaining batter. Serve with caster sugar and a drizzle of lemon juice.

Each pancake contains Energy

Fat

Saturates

2558kJ 611kcal 31%

6g 9%

3g 16%

Sugars

Salt

2g <0·1g 2% 6%

of the reference intake. See page 114.

Carbohydrate 18g Protein 4g Fibre 1g

17

how to …make a heart garland

Follow our simple guide to creating a pretty garland.

It looks gorgeous – and it costs very little to make

1

Cut 7 strips of pretty paper in different sizes: 2 x 20cm, 3 x 15cm and 2 x 10cm.

2

Take a 10cm strip and apply glue to each end. Curl and attach to the middle and end of a 15cm strip.

3

Repeat with a 15cm strip, then a 20cm strip to create the ‘layers’ of the heart.

4

Repeat on the other side of the central 15cm strip to create the other side of the heart.

THE NEW GOING OUT

Staying in for Valentine’s? You don’t have to break the bank: from 10-14 February you can get two finest* mains, sides and desserts (or cheese), plus a bottle of fizz or a box of chocolates, for just £20. Try finest* Beef Wellington, £6/280g (£2·14/100g), finest* Green Vegetable Trio, £3/240g (£1·25/100g), and finest* White Chocolate and Raspberry Mini Reveal dessert, £3/100g, paired with Louis Delaunay Champagne, £10·95/75cl (£1·46/100ml).

5

Glue a button or other decoration to the middle of the heart. Make more hearts, punch a hole at the top of each and thread onto ribbon to make a garland.

BERRY NICE

For more Valentine’s ideas go to tes.co/valentinescrafts

18

For a gorgeous snack, indulge your other half (or yourself!) with award-winning Strawberries and Belgian Chocolate, £3/370g (81p/100g). Fresh strawberries are accompanied by a rich chocolate sauce to heat and use as a dip or drizzle.

LET’S GET FIZZY

New finest* Sparkling Alcohol-Free Pinotage Blush, £2·75/75cl (37p/100ml), means you can still enjoy the celebration, even if you’re the designated driver.

VALENTINE’S HUB

GO WILD

The beautiful and fun finest* Safari Collection, £6·50/ 180g (£3·61/100g), makes the perfect gift. The box features a selection of mouthwatering milk, dark and white Belgian chocolates, filled with exotic ingredients such as Madagascan vanilla and pink Himalayan sea salt.

Q A ASK THE EXPERT ELLI DONAJGRODZKI, FOOD EDITOR

I want to treat my health-conscious partner to breakfast in bed on Valentine’s Day. What should I make?

To prepare a breakfast that looks and tastes great, arrange berries and slices of fresh fruit in a heart shape, then top with a scattering of granola, a spoonful of Greek-style yogurt and a drizzle of honey.

Serve on a tray with their favourite hot drink for breakfastin-bed perfection.

MELT IN THE MIDDLE

A beautiful rose exterior encases the decadent and gooey chocolate centre of these Rose Steamed Puddings, £3/227g (£1·32/100g), so you can round off your Valentine’s meal with a flourish.

THERE’S AN A PP FOR T H AT

FRENCH FANCY

For a Valentine’s treat that’s quick and easy to prepare, try finest* All Butter Croissants, £2 for 4 (50p each). Rich and flaky on the outside and soft and buttery within, they’re ideal for a romantic breakfast.

Fo r a b i t o f r o m a n t i c fun – which could p r ove u s e f u l a l l ye a r round – try the L ove B y t e a p p (f r e e , App Store and Google P l ay) . S h a r e p h o t o s a n d n o t e s w i t h yo u r p a r t n e r across your ow n private s o c i a l n e t wo r k . Yo u c a n eve n t r a c k w h e r e yo u r p a r t n e r i s , w h i c h s o m e m ay f i n d m o r e appealing than others!

19

LIFE HUB

LIFE HUB

3 OF THE BEST Slow cookers are a brilliant way to cook food – use them for anything from stews and soups to cakes and bakes. Try our slow-cooked cheesecake recipe on page 93. There’s a model to suit all budgets.

Great for beginners Tesco 3ltr Slow Cooker, £14·50

For stew fans Morphy Richards 3·5ltr Sear & Stew Slow Cooker, Red, £29·50

READY

For feeding a crowd Tesco 5·5ltr Slow Cooker, £19·50

TO GO

Cosy up with these nutritious veggie dishes that are ready in minutes. Delve into Leek and Cavolo Nero Bake, £2·50/455g (55p/100g), Tandoori Veg Bake, £2·50/380g (66p/100g), and Ready to Roast Root Vegetable Chips, £2/500g (40p/100g).

You can get three for the price of two (cheapest product free)*.

CORE VALUES

Short on time but still want to impress friends and family? Sprinkle the crunchy crumble topping of the Bramley Apple and Blackberry Crumble Kit, £2·50/490g (51p/100g), over the prepared fruit, and bake – no one’ll ever guess it’s not completely homemade.

PROMOTION

FRESH START

Expert scent advice by Neutradol

•

•

TIME SAVERS

Available in a range of flavours, these Herb and Spice Purées, all £1/70g or 75g (£1·30 or £1·40/100g), are great value, and give meals a real flavour boost.

*Please see in-store for details

If your wardrobe is smelling musty, simply put a pot of Neutradol Original Gel in there. You don’t need to plug it in, just take off the lid and let it work its magic. It lasts for up to three months.

Rooms can smell stale in winter, when we tend to keep windows shut.

Step in Neutradol Original Aerosol Room Spray, which destroys old smells rather than masking them. Clever!

21

*Protein contributes to the growth/maintenance of muscle mass. **Reduced sugar in comparison to similar products.

LIFE HUB

Shiitake

3

Pancake Shaker Mix, £1/155g (65p/100g)

Forestière

Kiwi, Melon & Strawberry, £2/220g (91p/100g)

Fruity crêpes

V

Celebrate Shrove Tuesday (28 February) by making up a bottle of Pancake Shaker Mix with water, then frying into crepes following the instructions on the bottle.

Scatter each pancake with Kiwi, Melon & Strawberry, and finish with a drizzle of Squeezy Clear Honey.

Squeezy Clear Honey, £1·79/340g (53p/100g)

WORDS BRYONY BOWIE, JO WOODERSON PANCAKE RECIPE ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING ELEANOR MULLIGAN PROP STYLING.JULIE PATMORE

TAKE

LITTLE GREEN FINGERS Wild

TASTE FILES

It’ll be spring soon, so now’s a great time to inspire kids to grow their own veg and herbs. This month you can sow tomato, sweet pea and basil seeds. Save on buying planters and make your own from drinks bottles – grown-ups should cut the bottles, but kids can decorate them. Learn how to make a cat design at tes.co/catplanter.

PROMOTION

– Mushrooms – Shiitake, £1·25/125g

(£1/100g), is a favourite

in Asian cooking and has a mild flavour and firm, meaty texture.

Forestière, £1·25/250g (50p/100g), is a sweet, slightly nutty mushroom which doesn’t lose its colour when cooked.

Wild mushrooms, £2/100g, have an earthy, mildly peppery taste, and are hand-foraged from around the world.

FLIPPIN’ GOOD PANCAKES Lyle’s Golden Syrup® Baking Bottle, £1·89/600g (32p/100g), is perfect for Pancake Day. Look out for these limitededition ‘Flippin’ Good Pancake’ packs to add a sweet, caramelised, golden touch to your pancakes. Sticky, but worth it.

BITE SIZE

With dark chocolate tiffin packed with salted caramel and pretzel pieces, and topped with creamy milk chocolate, Salted Caramel & Pretzel Bites, £2/150g (£1·33/100g), are a deliciously indulgent treat.

Fakeaway

This sticky, slowcooked Bourbon Glazed Pork Rib Rack, £3·50/460g (76p/100g), is perfect weekend comfort food.

23

WINE HUB

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1 St ar Ros t the ev é enin g in pink Champ agn style fizz e, £ w w citru ith r aspb 22, a c ith fine s fre st ris sh e 2A brilli ness. E rry arom p and e * a n a lega fine nt st* P ntly tan joy with s and a gy le ic c perf ect m poul d hit of a anapés mony, . e Pi pple for p atch net an in f who ot grig or oyste , £7, m d lemo i n, a o rs a k 3 Se re looki or sauv . It's a m es a ng f igno afoo u st-tr o r so n bl d on refre y a met sh t hing nc fans de P ing and he men d u? P ays i f z f e e s re air w ty S de L from auv ith t nt. oi t he com he Loir re, £6. A ignon e Va B plex n ele lanc lle citru s fru y in Fra gant wh Vin nce, it fla i it bo te vour asts s.

Impress your loved one with wines and fizz from our award-winning range.

James Davis, Master of Wine

24

VARIETIES

1 ORZO Orzo resembles little grains (its name translates as ‘barley’ in Italian). Along with other smaller pasta shapes, orzo works best in soups, stews and salads. Try it in a minestrone.

2 RIGATONI

Slightly larger than penne, this ridged tubular pasta is commonly used in southern Italy. It’s especially delicious with rich vegetable sauces as they will fill up the long tubes.

3 SPELT FUSILLI

4 TAGLIATELLE

The grooves of this spiral pasta are great at holding onto sauces.

Wholewheat and spelt pastas are nuttier and higher in fibre than white varieties. Try it in a simple salad for an energy-boosting lunch.

This long, flat pasta goes perfectly with rich, creamy sauces from northern Italy.

Thinner varieties of pasta, such as spaghetti, make a better match for lighter sauces.

5 CONCHIGLIONI RIGATE Large, shell-shaped pasta varieties such as conchiglioni are delicious used in a pasta bake, as their cup-like shapes help to hold heavier sauces and vegetables.

This great-value storecupboard staple comes in many different forms, each as delicious as the next PREP Cook pasta in a large pan of boiling salted water. Using a larger pan means the pasta is less likely to stick together, while salt improves the finished flavour and seasons the pasta throughout.

RECIPES AND WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SUE HENDERSON PROP STYLING JULIE PATMORE

1

STORE Store dried pasta in a cool, dry place in an airtight container. Fresh pasta should be kept in the fridge, and used within two days once opened.

E NJ O Y Add a little of the pasta’s cooking water to your sauce. This will help loosen the sauce, and the starch from the water will help the sauce stick to the pasta.

2 3 4

Try them in...

SAUCY SAUSAGE PASTA *Remove skins from sausages, fry the meat with mushrooms, onion and oregano. Cook with passata until thickened.

Toss with cooked tagliatelle.

ORZO LUNCHBOX SALAD Whisk balsamic vinegar, olive oil and crushed garlic. Toss through cooked orzo with sundried tomatoes, edamame beans, thinly sliced red onion, soft goat’s cheese and basil.

BAKED VEG RIGATONI Mix cooked rigatoni with red pepper, fried aubergine and tomato sauce. Top with crème fraîche and feta, then bake.

*

* 5

For more great pasta recipes, visit tesco.com/realfood

27

Carbonara Style Garlic & Herb Philadelphia Pasta you try this super tasty “ Once pasta dish it is sure to

“

become a family favourite!

Lorraine Pascale *x Serves 4

Prep time 5 minutes

Cooking time 30 minutes

What you will need...

• 225g of spaghetti • 170g Philadelphia Light Garlic & Herbs • 3 tbsp of milk

• 60g of parmesan or pecorino grated • 100g of bacon, cooked until crispy and crumbled up • 150g of mushrooms, sliced

Cook the pasta in boiling water according to the packet instructions. Meanwhile, as the pasta cooks, in separate pans fry the bacon and chopped mushroom in a little oil for a few minutes.

1

Put the Philadelphia into a bowl with 3 tbsp of milk and the parmesan/pecorino cheese and half of the bacon bits, and mix together well. Then add the mushrooms and stir through.

2

Once the pasta is cooked, drain it off into a colander, keeping some cooking water aside for later, then tip it back into the pan and add the cheese mixture. Stir well together to combine and heat everything through. If the sauce is too thick, add a little of the cooking water.

Then serve, adding the chopped bacon bits on top and an optional garnish of parsley.

3

Each 276g serving contains:

For more delicious recipes visit philadelphia.co.uk

2021 KJ 483

FAT

SATURATES

SUGARS

SALT

HIGH

HIGH

LOW

MED

23.5g 10.8g 3.6g 1.77g 24% 34% 54% 4% 30% of your reference intake.

Typical values per 100g: 732 kJ/175kcal

OV12605

SIMPLE WAYS TO With spring around the corner, now is the perfect time to clear away any junk, get organised and start afresh

H

Plastic underbed storage box (32ltr), £5, in clear 205-1448; in pink 205-2502

30

You may have more storage boxes than a sorting office, but remember they also need decluttering. Try labelling each one for instant identification, too. Go for clear boxes so the contents are visible.

*Survey by comparethemarket.com. Declutter Me founder Sally Walford runs a Free Yourself February campaign, encouraging everyone to declutter something every day. For more info, visit declutterme.london

ere in the UK, we hoard over five times more stuff than our European neighbours – and over half of us know we’re holding onto things longer than we should.* ‘Decluttering reduces stress and gives space and energy to your home,’ says Sally Walford of DeclutterMe (declutterme.london). ‘And, let’s face it, living with less stuff makes us appreciate what we have more.’

So let us inspire you to have a good old clear-out this month. With these expert tips and nifty storage ideas, it’s super-simple to whip your home into shape – and keep it that way!

NEAT AND TIDY

ROLL WITH IT

Another problem area is the towel and linen cupboard. You really don’t need more than two sets of bed linen per bed and two to three towels for every person. Try rolling your towels into tight tubes rather than folding them, to save on space and create instant hotel chic. For extra comfort try these Hygro 100% Cotton Bath towels, £7 each, in blue 574-1195 and silver 689-1414.

Bootiful

If your car boot is always full of junk, try collapsible storage bags with handles so you can easily transport items to the house or garage – particularly useful for sports kit.

‘Sorting out photos is a subject my clients always ask about’, says Sally. ‘Get that box out of the loft and throw away any that give you a bad memory. Then create an album that brings you nothing but happiness. Do the same with your phone pics – keep only your favourites and put them in a digital frame so you can enjoy them.’

AND

Whether you’ve got messy kitchen, bedroom or office drawers, dividers are your best friend.

And there’s no need to spend money on them.

You can easily fashion your own from old tissue or cereal boxes. Follow a step-by-step guide at tes.co/drawerdividers.

For even more clever home ideas, visit tescoliving.com

31

Child’s play

If toys are taking over your kids’ rooms, involve them in deciding which to donate to charity and they’ll feel more willing to part with them. ‘Like adults with clothes, children gravitate towards 20 per cent of their toys,’ explains Sally. ‘You don’t need to throw out 80 per cent, but they won’t miss the odd game.’ For lots more kids’ ideas, including making a hammock from a bedsheet, go to tes.co/kidsbedroom.

SCAN AND SHRED

When paperwork starts piling up, ditch some – just check you don’t need it first. If you don’t need hard copies, scan and save documents to your computer, then shred the original.

SALON STYLE

Fasten hooks to the inside of bathroom or bedroom cupboards, and use them to hang your hairdryer and straighteners.

MULTI-USE STORAGE

Banish bulging kitchen cupboards by housing clingfilm, foil and other essentials in a simple magazine file. Secure the file to the inside of the door with superglue. New storage in minutes!

32

involved

Ask messy members of your household for ideas on how to keep things tidy. Your kids may come up with a way they actually find fun, such as ordering their toys by colour.

NEAT AND TIDY

CLEVER

The lounge is often the most used room in the home, so tackle a declutter methodically. Label four boxes ‘keep’, ‘chuck’, ‘donate’ and ‘rehome’ and your job will be easier.

Be ruthless. You don’t need magazines from months ago (unless you’re keeping hold of the recipes, of course!).

SUSPENDED SPICES

Here’s a clever trick to clear your kitchen cupboard and keep your spice collection tidy. Firstly, chuck out any outof-date spices. Next, glue magnets onto Clear clip glass spice jars, £1 each 609-0004, and under kitchen cabinets to create a stylish spice rack. For more genius spice storage ideas, go to tes.co/spicestorage.

AVOID DISTRACTIONS

Put a large box in the room you’re decluttering.

Throw in anything that doesn’t belong there, and rehome them only when you’re done.

That way, you’ll avoid endlessly walking from room to room, getting distracted.

wardrobe

WONDER

Statistics reveal there are 2·4 billion items of clothing lying unworn for a year or more in UK wardrobes.

‘Work on the “one in, one out” principle,’ says Sally. ‘When you buy a new jumper, donate one to charity – you’ll feel more in control of your possessions rather than letting them control you.’

BATHROOM BLISS

It’s a clutter hotspot, but you can have an organised bathroom.

Only display toiletries you use regularly – store others away and ask yourself, do I need these out-of-date lotions? If you lack storage, think outside the box. Hang a shelf above a door or toilet (often neglected spaces), and put a towel rail on the back of the door or spice racks near the mirror for make-up.

For even more clever home ideas, visit tescoliving.com

33

NEAT AND TIDY

THE ODDS AND ENDS BOX

Even in a perfectly ordered home, you’ll never put everything back in its right place instantly, so be realistic.

Keep a basket in the hallway or invest in a stair box and, throughout the day, throw in items that need putting away.

Clear the box at the end of each day. Curver knit large box, £7, in oasis white 724-8745

Recycled rack

Fix an old wine rack to the kitchen wall and use it as an organiser for everyday kitchenalia such as washing-up cloths. For more speedy kitchen storage hacks go to tes.co/kitchenstorage.

CREATE KITCHEN KARMA

Use high kitchen units for rarely used items, but consider how useful they even are. ‘Get rid of the fondue set gathering dust,’ says Sally. ‘Give it to someone who’ll use it and you’ll feel better than if you threw it out.’

GOODBYE CABLE CHAOS

If you have an office drawer full of computer cables and phone chargers, you can make your own storage system for free, using old toilet rolls.

Simply tape them together and slot into a drawer.

34

For even more clever home ideas, visit tescoliving.com

Think inside the box See how to turn a cardboard box into a storage basket at tes.co/boxupcycle

WORDS JO WOODERSON PHOTOGRAPHY ANT DUNCAN PROP STYLING REBECCA NEE ILLUSTRATIONS RYN FRANK

Put toys, crayons and snacks in plastic boxes. Keep a rubbish bag handy, but keep young children away from empty plastic bags.

S TA R E N T E R TA I N M E N T

J UST I N F L E TC H E R LIVE

Photographer: George Go lieb

ROAD SHOW ON THE

ALL INCLUDED IN THE PRICE OF YOUR BREAK Splash Waterworld

Live Evening Entertainment

Traditional Fairground

Sports and Activities

Short breaks from ÂŁ75pp Visit

BUTLINS COM call

quote TESCO

Price shown is per person per break based on a family of four sharing a Silver self-catering Apartment for three nights at Minehead on 31 March 2017 and includes all discounts and ÂŁs oďŹ&#x20AC;. Price is correct as of 16.12.2016 but is subject to availability. Book by Tuesday 28 February 2017. Diversity will be touring our resorts which means you will be able to see Diversity on at least one break at every resort during selected 2017 school holiday breaks. Due to TV commitments we canâ&#x20AC;&#x2122;t guarantee which members of Diversity will appear on your chosen break. All oďŹ&#x20AC;ers are subject to promotional availability, may be withdrawn at any time and cannot be combined with any other oďŹ&#x20AC;er or internet code except the 5% Premier Club loyalty discount. For full terms and conditions please visit butlins.com/terms. The maximum call charge is 4p per minute from a BT landline. Calls from other networks may vary. Butlins Skyline Limited, 1 Park Lane, Hemel Hempstead, Hertfordshire, HP2 4YL. Registered in England No. 04011665.

HAPPY DAYS

We all want to make a difference in life, don’t we?

Well, it’s easier than you may think. Tr y these tiny gestures today and you could become happier and healthier...

Next time you’re in a lift, say ‘hi’ to the person next to you. Or just smile.

Research has shown that simple friendly actions can increase life satisfaction and self-esteem, while also reducing stress. You need never stare awkwardly at your phone again!

Today there are more ways to volunteer than ever. You could host international students, for example, or tweet for charity.

Volunteering doesn’t just feel rewarding – studies reveal that it also benefits our health, possibly due to the release of feel-good brain chemicals. Find inspiration at do-it.org.

WORDS AVIVA ATTIAS ILLUSTRATIONS KATE SUTTON PHOTOGRAPHY ANT DUNCAN

Tell a friend, ‘The coffee’s on me.’ You know how nice it feels when someone treats you? Turn the tables and enjoy your friend’s reaction – witnessing the effects will give you even more of a happiness high, say US experts.

Go for an Awe Walk. The Greater Good Science Center in California suggests heading to a beautiful park or looking up

at the sky on a clear night. Even urban settings, such as stadiums or skyscrapers, can inspire awe.

You’ll feel connected to something bigger, making you more likely to reach out and help others.

Encourage your kids to be kind. You could remind them of something nice they’ve done in the past. Even children reap the benefits when they’re kind to others – another reason to encourage sharing, whether it’s toys or sweets!

Write a nice comment on your favourite blog or Facebook. Or text a loved one a heartfelt thank you.

It’s been found that when someone’s on the receiving end of a good deed, they’re more likely to do something nice for someone else.

Be good to your colleagues.

Forget old resentments at work and do something nice instead.

Take in treats of doughnuts or fruit, talk to someone you usually only email, and compliment someone on a job well done.

Pick five people and be super-empathetic to them.

Challenge yourself to be more empathetic to five of your friends, colleagues or family members. Resolve to listen to them, ask them more questions and not talk about yourself unless asked.

It could lead to much deeper understanding and better friendship between you.

Compliment a stranger. If you see someone in the street wearing an outfit you love or a parent being really patient with their child, tell them. It takes guts to do so and they may think you’re a bit odd, but most times you’ll get a really good reaction.

Accept kindness when it’s offered. It’s that simple.

Being more generous includes accepting gestures more readily from others, even if it feels awkward at first. It will encourage them to be kind more often. So if someone offers you a brolly when it rains – or pays you a compliment – accept it with a smile!

37

selected stores only

WEEKEND

FEEL

e v lo the

Vale nt ine’s Day isn’t ju st f or couple s – ge t your favour ite p e ople toge t he r to e njoy t his gor ge ou s shar ing me nu 39

MAKE A MOCKTAIL Mix 2 crushed raspberries and 1 tbsp orange juice; sieve into a glass. Fill with ice and top up with pink lemonade.

P I N K S PA R K L E R Makes 6 V DF Takes 5 mins Cost per serve 83p 1 lemon, pared 30ml Chambord 180ml vodka or gin 600ml pink lemonade handful fresh raspberries, to garnish

1 To make lemon twists, cut the pared lemon peel into even-sized strips and wrap around a clean pencil or chopstick. Uncurl and put into a selection of six flutes or coupes.

2 Pour the Chambord and vodka or gin into a large jug. Add ice and top up with the pink lemonade. Add some fresh raspberries. Serve in the glasses.

TA ST Y TO P P I N G S Each topping idea makes enough for 4 heart-shaped pizzettes.

Each cocktail contains Energy

Fat

Saturates

514kJ 123kcal xx 6%%

0g 0%

0g 0%

Sugars

Salt

8g <0.1g 9% 1%

of the reference intake. See page 114.

Carbohydrate 9g Protein 0g Fibre 0g

MIXED HEART PIZZETTES Makes 8 V Takes 40 mins Cost per serve £1·11

PAG E7

2 x 280g ready-rolled round pizza dough bases 1 x 140g pack mixed olives with garlic and chilli, to serve 1 x 200g pack mozzarella balls and slow-roasted tomatoes, to serve

1 Heat the oven to gas 7, 220°C, fan 200°C. Unroll the pizza dough and cut each circle into quarters. Transfer the slices to 2 oiled baking sheets. Mould the top of each into a heart shape.

2 Make the toppings (right) and arrange on the heart bases. Bake in the oven for 10-12 minutes, or until the cheese is melted and the pizzas are golden and crispy. Put on a board or platter and serve with the mixed olives and the mozzarella and slow-roasted tomatoes.

40

WILTED GARLICKY GREENS V Heat 1 tsp olive oil in a nonstick frying pan with 1 crushed garlic clove, stirring for 1 minute. Add 100g sliced greens and a splash of water and cook, stirring, until wilted and the moisture has evaporated.

Add a small grating of nutmeg and season.

Spread 4 heart bases with 2 tsp ricotta, top with the greens and 1 tsp grated vegetarian hard cheese or Parmesan.

Each pizzette contains Energy

1573kJ 375kcal 19% xx

Fat

Saturates

17g 5g 24% 25%

Sugars

Salt

6g 6%

2·2g 37%

of the reference intake. See page 114.

Carbohydrate 44g Protein 11g Fibre 3g

SPICY SAUSAGE AND TOMATO Skin 50g Spanish cooking chorizo sausages and cut into small chunks. Heat in a nonstick frying pan on a low heat and dry-fry until crisp. Drain any excess fat and add 1/2 x 340g jar tomato and chilli pasta sauce; simmer for 5 minutes.

Spread the mix onto 4 bases and top with 50g sliced half-fat mozzarella. Scatter over chopped flat-leaf parsley to serve.

Each pizzette contains Energy

1865kJ 446kcal xx 22%

Fat

Saturates

22g 6g 31% 30%

Sugars

Salt

8g 9%

2·8g 46%

of the reference intake. See page 114.

Carbohydrate 47g Protein 15g Fibre 4g

Find more weekend inspiration at tesco.com/realfood

WEEKEND

41

EASY SWAP Canâ&#x20AC;&#x2122;t get hold of mini peppers?

Use 2 orange or yellow peppers cut into large chunks.

4

e4 g pa

i pe c e r Pot-ro asted potatoes â&#x20AC;&#x201C;

42

on

WEEKEND

AVO C A D O A N D P E A S A L A D Serves 6 V DF GF Takes 10 mins Cost per serve 60p 400g frozen peas 1 large avocado, thinly sliced 2 x 85g bags watercress 1 tbsp pumpkin seeds, toasted For the dressing 1 tsp ground cumin 3 tbsp olive oil 1/2 tsp red wine vinegar 1 tsp runny honey 1 lemon, zested and 1 tbsp juice reserved

1 To make the dressing, heat the cumin in a dry frying pan for 30 seconds, then stir in the olive oil, vinegar, honey, lemon zest and 1 tbsp lemon juice. Whisk together well and season to taste.

2 Blanch the peas in a small pan of boiling water for 2-3 minutes. Refresh under cold running water; drain well.

Arrange the avocado, peas and watercress on a platter and drizzle over the warm dressing. Toss gently, then scatter over the pumpkin seeds.

Serve immediately.

Each serving contains

TOP TIP If you prefer a chunkier salsa, finely chop the herbs and garlic and stir in the cumin, oil and vinegar.

Energy

709kJ 171kcal xx 9%%

Fat

Saturates

13g 3g 19% 13%

Sugars

Salt

5g 5%

0·2g 4%

of the reference intake. See page 114.

Carbohydrate 9g Protein 5g Fibre 4g

S LOW- CO O K E D B R I S K E T WITH GREEN SALSA Serves 6 (with leftover salsa, store in the fridge for up to 3 days) DF Takes 4 hrs 30 mins Cost per serve £2·80 1 dried ancho chilli 1 tbsp oregano 50g plain flour 1·2kg beef brisket 2 tbsp vegetable oil 2 red onions, sliced 1 carrot, peeled and cut into batons 1 x 680g jar passata 1 reduced-salt beef stockpot or cube For the green salsa 1 x 100g pack flat-leaf parsley 1 x 100g pack coriander 2 garlic cloves, peeled and roughly chopped

1 tsp ground cumin 125ml olive oil 50ml red wine vinegar

1 Preheat the oven to gas 3, 170°C, fan 150°C. Soak the chilli in boiling water for 10 minutes to rehydrate. Meanwhile, mix the oregano and flour, season, then dust all over the beef. In a large frying pan, heat the oil, add the beef and sear on all sides, until browned.

2 Put the onions, carrot and beef in a large roasting tin. Pour over the passata, then fill the jar half-full with water and add that, too, followed by the rehydrated chilli. Add the stock pot or crumble in the stock cube. Season and stir, basting the meat well. Cover tightly with foil and braise in the oven for 2 hours.

3 Remove the tin from the oven and lift the beef onto a board to carve into slices. Stir the sauce and veg well and return the sliced meat to the tin, basting well with the sauce. Cover again with the foil and cook for a further 11/2-2 hours, until the meat is very tender.

4 Meanwhile, make the green salsa.

Put the herbs, garlic and cumin in the small bowl of a food processor and pulse to finely chop. Add the oil and vinegar and pulse again, until smooth.

5 Remove the chilli and serve the beef on a platter with some of the cooking sauce. Drizzle some salsa over the top, serving the rest in a bowl alongside.

Each serving contains Energy

1821kJ 435kcal xx 22%

Fat

Saturates

Sugars

Salt

21g 6g 9g 1·3g 30% 31% 10% 21%

of the reference intake. See page 114.

Carbohydrate 13g Protein 43g Fibre 3g

Try this Always frozen within two hours of picking, finest* British Petit Pois, £2/750g (27p/100g) retain a sweet, tender flavour.

Find more weekend inspiration at tesco.com/realfood

43

Serves 6 V GF Takes 3 hrs 10 mins Cost per serve 58p

LOV E C A K E Our take on a classic Persian love cake.

Serves 16 Takes 1 hr 20 mins, plus cooling Cost per serve 53p

1·2kg baby potatoes 4 garlic cloves 2 tbsp olive oil, plus 1 tsp for frying 1 x 250g pack sweet mini peppers, seeded and halved if large 1 tsp sea salt flakes 1/4 lime, zested and juiced 1/4 tsp ground allspice 4 tbsp light mayonnaise 2 tsp flat-leaf parsley, finely chopped

1 Put the potatoes, garlic cloves and 2 tbsp oil into a large lidded casserole and toss to coat. Cook over a low heat for 2 hours, shaking the pan occasionally.

2 Heat 1 tsp oil in a nonstick frying pan and fry the peppers for 3-4 minutes. Add to the casserole and continue to cook, until the potatoes are tender, shaking the pan from time to time.

3 Meanwhile, mix the sea salt, lime zest and allspice with a little black pepper, to taste, then set aside in a small bowl. Remove the cooked garlic cloves from the casserole and squeeze out the flesh into a small bowl.

Mix to a purée, then stir in the mayonnaise, along with the lime juice, parsley and some freshly ground black pepper.

4 Serve the potatoes in a bowl with salt mixture sprinkled over and the garlic mayonnaise for dipping.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1100kJ 263kcal xx 13%

8g 11%

1g 6%

5g 6%

0·7g 12%

of the reference intake. See page 114.

Carbohydrate 36g Protein 4g Fibre 4g

butter, for greasing 200g plain flour 300g caster sugar 2 tsp baking powder 6 cardamom pods, seeds removed and ground 1/2 tsp ground cinnamon 1 tsp vanilla extract 5 eggs, separated 1/2 tsp cream of tartar 115ml vegetable oil, plus extra for greasing 1 large orange, juiced and zested For the filling and decoration 150g white chocolate, broken into pieces 150ml whipping cream 100g icing sugar, plus 2 tbsp for the whipped cream 150ml Greek yogurt pink gel food colour 200g raspberries 3 fresh figs, quartered 1-2 tsp dried rose petals (optional) 1/2 x 80g tub pomegranate seeds

1 Heat the oven to gas 3, 170°C, fan 150°C. Grease then line the bases of three 20cm springform cake tins with nonstick baking paper. Sift the flour into a large bowl and mix in 200g caster sugar, the baking powder, spices, vanilla extract and a pinch of salt.

2 In a large bowl, whisk the egg whites until foamy, then add the cream of tartar and whisk into soft peaks. Add the remaining sugar a spoonful at a time, whisking well after each addition, until stiff peaks have formed and the mixture is shiny and glossy.

3 In a separate bowl, whisk together the egg yolks, oil and orange juice for 1-2 minutes, until thick and creamy. Make a well in the centre of the flour mixture and pour in the yolk mixture, then add the orange zest and beat until just smooth.

4 Fold in the egg white mixture a third at a time, until just combined. Divide evenly between the cake tins and smooth with a palette knife. Gently tap each tin on the work surface to get rid of any large air bubbles, then bake for 35 minutes, or until a skewer inserted in the middle comes out clean. Cool for

5-10 minutes, then run a knife around the edge of each tin to loosen the cakes.

Turn out onto a rack to cool completely.

5 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread the melted chocolate in a thin layer onto the back of an oiled baking tray. Set aside to cool. Once set, run a cheese plane over the surface to make curls. To allow for mistakes, this amount will make more than you need (see tip, below).

6 Whisk the cream and 2 tbsp icing sugar until soft peaks form, then stir in the yogurt. Make the icing by mixing 100g icing sugar in a separate bowl with a little water and a few drops of the pink gel food colour until you have a thick, pale pink mixture. Crush most of the raspberries, reserving a few whole berries to decorate.

7 To assemble, put a cooled cake layer on a plate and spread over half the crushed raspberries. Top with half the whipped cream mixture. Add another cake layer and repeat with the remaining crushed raspberries and cream mixture.

Top with the final cake and spoon over the pink icing, allowing some to drip down the sides of the cake. Decorate with the figs and the whole raspberries, then arrange some of the chocolate curls on top and scatter with the petals and pomegranate seeds, if using.

Each serving contains Energy

1402kJ 334kcal xx 17%%

Fat

Saturates

Sugars

Salt

16g 5g 37g 0·2g 22% 26% 41% 4%

of the reference intake. See page 114.

Carbohydrate 47g Protein 5g Fibre 1g

Finishing touch Store leftover chocolate curls in the fridge and sprinkle over yogurt or ice cream.

Top glass

Raise a toast with a glass of light and fruity finest* Prosecco, £8 – the perfect match for the cake’s fresh, delicate flavours.

RECIPES JEN BEDLOE PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

P OT- R OA S T E D P OTATO E S

WEEKEND

GET AHEAD The baked cake layers can be frozen if you plan to make them more than a day ahead.

A share thing

For more Valentineâ&#x20AC;&#x2122;s sharing recipes, visit tes.co/romanticrecipes

Find more weekend inspiration at tesco.com/realfood

45

PROMOTION

LOVE MATCH Celebrate romance this Valentine’s Day with something special CH AMPAGNE MO MENTS Share the love and make your Valentine’s occasion truly special with a glass of deliciously distinctive Moët & Chandon. With every grape handpicked from the best vineyards in Champagne and each bottle nurtured for years in the cellars, gift a bottle created with love.

Moët & Chandon Rosé Impérial Champagne; Moët & Chandon Impérial Brut Champagne #moetmoment

F O L LOW YO U R H E A R T

CR EATE A STIR Bring out the best in that special someone with a Mojito using Bacardi Carta Blanca, a light and aromatic white rum that’s ideal for cocktails. Put 4 lime wedges, 2 tsp sugar and 12 mint leaves in a tall glass and muddle with a spoon.

Fill the glass with crushed ice, add 50ml Bacardi Carta Blanca, top with soda, and serve.

bacardi.com /bacardiunited kingdom @BacardiUK @BacardiUK

P R E TTY I N PI NK Sweet talk a loved one over a glass of Cono Sur Sparkling Pinot Noir Rosé. Bursting with the soft aromas of fresh, red raspberries and notes of cherry and blueberry, it has an elegant taste that you’ll both enjoy.

The multi-award winning sparkling wine is perfect to pop open, or as a gift.

Cono Sur Sparkling Pinot Noir Rosé, £7·50**/75cl

*Promotional price available 31/1/17 to 20/2/17 (normal price £8) **Promotional price available 30/1/17 to 20/2/17 (normal price £10)

Show your true feelings with a bottle of bright and bubbly i heart Prosecco. This light sparkling wine is full of fruity peach and apple flavours and classic acacia flower aromas. It’s delightful as a pre-dinner drink but it goes brilliantly with food, too. i heart Prosecco, £7*/75cl

VALENTINEâ&#x20AC;&#x2122;S GIFTS

From the heart

Let your loved one know just how much you care with gorgeous pressies and handmade sweet treats

47

FROM SCRATCH Find out how to PRETTY PINK DOUGHNUTS Makes 10 Takes 20 mins Cost per serve 26p

PAG E7

225g icing sugar few drops hot pink gel food colour 10 ring doughnuts Decoration ideas heart-shaped sprinkles, dried rose petals, pink ‘flower power’ roses, chopped pistachios, fresh raspberry pieces, edible pink crystals and strawberry-flavour shimmer crunch 48

1 Sift the icing sugar into a bowl. Using a wooden spoon, gradually stir in 3-4 tbsp water, so that the mixture thickens and becomes spreadable. Beat until smooth and thick enough to coat the back of the spoon. Transfer half to a separate bowl. Colour the icing by adding a drop or two of food colour to one bowl to make it pale pink and a few more drops to the other bowl to make it a brighter pink colour.

2 Put the doughnuts onto a wire rack set over a baking tray. Spread the lighter icing over half of the doughnuts and the brighter icing over the others.

For more Valentine’s treat ideas, visit tesco.com/realfood

make your own ring 3 Once the icing doughnuts at tes.co/ begins to set, DIYdoughnuts scatter the doughnuts with the toppings of your choice, working quickly so you finish before the icing sets fully.

4 Leave the icing to set completely, then serve or put in boxes lined with nonstick baking paper to gift. They will keep for 24 hours.

Each doughnut contains Energy

1284kJ 306kcal 15%

Fat

Saturates

Sugars

Salt

14g 6g 26g 0·3g 19% 32% 29% 5%

of the reference intake. See page 114.

Carbohydrate 43g Protein 3g Fibre 2g

VALENTINEâ&#x20AC;&#x2122;S GIFTS

CAKE POP ROSES Makes 12 Takes 25 mins, plus chilling Cost per serve 67p 1 Madeira cake 4 tbsp vanilla-flavoured frosting 200g white cooking chocolate 1 x 180g can Dr Oetker easy swirl cupcake icing in pretty pink 1 x growing pot of mint 12 cake pop sticks pink ribbon

1 In a mixing bowl, crumble the Madeira cake into fine crumbs. Add the frosting and mix together with your hands, until combined. Shape the mixture into 12 balls of equal size and put on a board or plate.

2 Line a baking tray with nonstick baking paper. Break the chocolate into squares, then melt in a heatproof bowl over a pan of simmering water.

3 Dip a cake pop stick 1cm into the melted chocolate, then insert into a cake ball and put on the baking tray. Repeat with the remaining sticks. Freeze on the tray for 30 minutes, until the sticks are securely fixed to the cake balls.

4 Once the sticks are secure, melt the chocolate again. Swirl each cake pop quickly in the chocolate to cover, then put them in jugs or mugs to hold them upright while they set. Chill in the fridge for 30 minutes to set completely.

5 Pipe icing around each cake pop, starting from the top and spiralling outward. Secure small bunches of mint to the top of the stick with ribbon. The cake pops (without mint) will keep for up to 5 days.

Each cake pop contains Energy

1114kJ 266kcal 13%

Fat

Saturates

Sugars

Salt

12g 6g 30g 0¡3g 17% 32% 34% 5%

of the reference intake. See page 114.

Carbohydrate 37g Protein 3g Fibre <1g

PRETTY IDEA Present the cake pops in a bunch for a beautiful bouquet.

49

RECIPES EMMA JANE FROST PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

JA M H E A R T S PAG E7

Makes 8 V Takes 30 mins, plus chilling Cost per serve 17p 100g butter 75g caster sugar 175g plain flour 25g dark cocoa powder 2 tbsp milk 16 tsp vanilla-flavoured frosting 8 tsp seedless raspberry jam 50g plain chocolate, broken into pieces

50

1 Line 2 baking sheets with nonstick baking paper. Cream together the butter and caster sugar, until light and fluffy. Sift the plain flour and cocoa powder into the mixture and combine, then add enough milk until a fairly soft dough forms.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Knead the dough well for 2 minutes on a lightly floured surface, then roll out to a thickness of about 3mm.

Stamp out 16 x 8cm heart shapes and put onto the prepared baking sheets, making sure that there’s plenty of space between each.

Find more Valentine’s ideas on tesco.com/realfood

3 Take a smaller 3cm heart cutter and stamp out the middle of 8 of the hearts; remove. These can be baked separately, if you like.

4 Bake in the oven for 8-10 minutes, until slightly firm.

Leave to cool on a wire rack.

5 Once cold, spread the whole heart bases with 2 tsp vanilla frosting, then gently spread 1 tsp raspberry jam on top.

Put the biscuits with the heart cut-outs on top and sandwich together gently so that the frosting doesn’t squidge out.

6 Melt the chocolate pieces in a heatproof bowl over a pan

of simmering water. Once melted, pour into a small piping bag, snip off the end and drizzle over the biscuits in a zigzag fashion. Chill in the fridge for 15 minutes, or until set. Serve straight away, or package in a box with tissue paper and give as a gift. They will keep for up to 5 days.

Each biscuit contains Energy

1189kJ 284kcal 14%

Fat

Saturates

Sugars

Salt

14g 8g 21g 0·1g 20% 41% 23% 2%

of the reference intake. See page 114.

Carbohydrate 38g Protein 3g Fibre 2g

VALENTINE’S GIFTS

Heart placemat, £2 for two

Love hearts mugs, £1·50 each

Heart plastic bowl, £1·50

Heart-shaped frying pan, £3

Displays of affection

Make your other half smile with our selection of cute and quirky buys

Little Jack plush bear in a mug, £5

Glitter hearts bottle bag, £1

Love cushion, £6

Heart plush cushion, 30cm, £4 Red hearts string lights, £4

Happy Valentine’s Day medium bag, £1

51

WITH

There’s nothing quite like giving beautiful blooms for letting someone special know how you feel

C

TOP TIP Use sharp scissors to cut an inch off the stems, as blunt scissors can damage them.

A

B D

52

A Pretty in Pink*, £20

B Heart 2 Heart*, £15

C Sparkling Roses*, £10

D Words of Love**, £30

Who could resist this romantic combination of vibrant pink roses and gorgeous gypsophila?

(Vase not included.)

Make a statement with this large bouquet of delicate white flowers and deep green foliage framing a red Colombian ‘freedom’ rose.

Win their heart with this pretty arrangement of 12 Cerise roses, half of which sparkle with red glitter. (Vase not included.)

This bouquet of red, pink, orange, yellow and white roses comes with a tag explaining which aspect of love each rose symbolises.

PHOTOGRAPHY TOM REGESTER ILLUSTRATION SONIA HENSLER *Available in store from 11 February **Available online from 1 February

FALL IN

VALENTINE’S BOUQUETS

TIP on TOP great oid k o av ts lo but Plan wsills, light. n do win irect su d

E

G

I P TI r P you TO lp ers by He ow ish g fl r n u aci er flo epl wat wo r t e r e th ery rath st v e ys ju g n da tha pin . p p to it u

H

CRYSTAL CLEAR

When finished with a vase, wash it with hot soapy water to get rid of bacteria.

F

E finest* Dozen Naomi Roses**, £50 12 beautiful Naomi roses with delicate bupleurum and foliage.

F Premium Roses*, £10

G Heart Orchid*, £12

H Fondest Love**, £25

I finest* Beau*, £25

A simple, stylish and great-value bouquet of 12 lovely red roses. (Vase not included.)

This pretty phalaenopsis orchid has been trained into a heart shape, and is presented in a cute ceramic.

Spoil your loved one with this bouquet of seasonal tulips, cerise roses, gerbera and gypsophila.

A fine mix of calla lily, roses, chrysanthemums, gerbera, lisianthus and leucadendron.

(Vase not included.)

53

5

ways with pancakes

The classic lemon and sugar is delicious, but so too are these big, bold f lavours from around the globe

Indian dosa with spiced n ew p o t a t o e s

54

BATTER DAYS

Simpl e ve gan -f rie nd ly

r ne din INDIAN DOSA WITH S P I C E D N E W P OTATO E S Makes 6 V Takes 35 mins Cost per serve 39p

150g gram flour 140g plain or rice flour ½ tsp baking powder 150ml milk 550g new or baby potatoes 5 tbsp sunflower oil 1 onion, peeled and chopped 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, crushed small handful mint leaves, finely chopped, plus extra to garnish 200g natural yogurt

M e d i t e r ra n e a n s o c c a p a n c a ke s

Del ici

ou sv egg ie cr ow dple as er

1 Sieve the flours into a bowl with the baking powder and ½ tsp salt.

Whisk in the milk and 300ml water, until smooth. This batter can be used straight away, or stored in the fridge, covered, for up to 3 days.

2 Put the potatoes in a pot of cold water and bring to the boil. Reduce the heat and simmer for 10 minutes, or until a knife glides through the centre easily. Drain the potatoes, then cut into quarters.

3 Put 4 tbsp sunflower oil into a frying pan set over a high heat. Add the onion and spices and stir-fry for 3 minutes. Add the potatoes and fry for about 8 minutes, stirring regularly, until crispy and golden. Reduce the heat, add the garlic and fry for another 2 minutes, or until aromatic.

Season well and set aside.

4 In a 24cm nonstick frying pan, heat a little of the sunflower oil over a medium heat. Add a small ladleful of batter and swirl to cover the base. Fry for 2 minutes, or until the surface of the pancake begins to dry and the underside is golden. Spoon some of the spiced potato into the centre, then roll the pancake to encase the filling.

Transfer to a baking tray and keep

warm in the oven on a low heat while you fry the rest of the dosas.

5 Mix together the mint and yogurt.

Dollop 1 tbsp on each dosa; put the rest into a bowl on the side to serve.

Garnish with the extra mint.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1279kJ 302kcal 15%

6g 8%

1g 6%

7g 8%

0·7g 12%

of the reference intake. See page 114.

Carbohydrate 54g Protein 13g Fibre 6g

MEDITERRANEAN S O CC A PA N C A K E S DF GF Makes 4 Takes 25 mins Cost per serve £1·23

PAG E7

440g gram flour 6 tbsp extra-virgin olive oil, plus extra to drizzle 4 handfuls rocket 80g pitted olives, roughly sliced 200g roasted red peppers, from a jar, sliced handful flat-leaf parsley, chopped 1 Sieve the flour and 1 tsp salt into a large bowl. Slowly whisk in 700ml water, until smooth.

2 Put 1½ tbsp olive oil into a 22cm nonstick frying pan and set over a high heat. When hot, pour in a quarter of the batter, swirling to cover the base.

Fry for 2-3 minutes, until the base is slightly crisp and golden, then carefully flip over and fry for another 1-2 minutes, until firm and cooked through. Keep warm in the oven and repeat 3 times with the remaining batter.

3 To serve, drizzle a little olive oil over the pancakes and season. Scatter the rocket, olives, red peppers and parsley over the 4 pancakes.

Each serving contains Energy

2622kJ 624kcal 31%

Fat

Saturates

26g 3g 37% 16%

Sugars

Salt

0g 0%

0·8g 13%

of the reference intake. See page 114.

Carbohydrate 77g Protein 26g Fibre 9g

For more inventive pancake recipes, visit tesco.com/realfood

55

BATTER DAYS

FRENCH CRÊPES WITH CARAMELISED BANANAS AND ORANGES Makes 4 V DF GF Takes 15 mins Cost per serve 52p

100g gluten-free flour ½ tsp gluten-free baking powder 2 eggs, beaten 200ml almond, soy or rice milk 5 tsp sunflower oil 4 bananas, peeled and sliced 3 oranges, 2 segmented and 1 juiced 2 tsp maple syrup or honey ¼ tsp ground cinnamon, plus extra to dust dairy-free yogurt, to serve 2 tsp pumpkin seeds, to garnish 1 Sieve the flour and baking powder into a large mixing bowl and add a pinch of salt. In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour then whisk in the egg and milk mixture slowly, until you have a smooth batter.

2 Heat 1 tsp sunflower oil in a 22cm nonstick frying pan. When hot, add a ladleful of the batter, swirling to cover the base. Fry for 1 minute or until bubbles appear on the surface, then flip and cook until golden. Repeat until you have made 4 pancakes in total, adding 1 more tsp oil each time. Cover and keep warm.

3 Heat the remaining 1 tsp sunflower oil in the same pan, set over a high heat. Once hot, add the sliced banana and orange segments. Fry until golden, then turn and fry for another minute or so on the other side. Add the orange juice, maple syrup or honey and cinnamon. Let the liquid reduce for 1 minute, then remove the fruit mix from the heat and transfer to a bowl.

4 To serve, add the fried banana and orange to each pancake and fold into a parcel. Serve with the yogurt, scatter over the pumpkin seeds and dust with a little extra cinnamon.

Each serving contains Energy

Fat

Saturates

1227kJ 291kcal 15%

8g 11%

2g 8%

Sugars

Salt

27g 0·3g 30% 5%

Per fec t fo ets i d r gl ree utenf y and dair

of the reference intake. See page 114.

Carbohydrate 50g Protein 7g Fibre 3g

56

For more inventive pancake recipes, visit tesco.com/realfood

Calcium is needed for the maintenance of normal bones.

ly

Terms and Conditions app

Competition runs from 1st January to 31st March

BATTER DAYS

KO R E A N P R AW N A N D S P R I N G O N I O N PA N C A K E Serves 4 DF Takes 15 mins Cost per serve £2·04

160g plain flour 60g cornflour 4 eggs, beaten 4 tsp sesame oil 4 garlic cloves, crushed 3 tbsp sunflower oil 10 spring onions, trimmed, and sliced thinly lengthways 300g cooked king prawns 1 green chilli, seeded and sliced (optional) 1 red chilli, seeded and sliced (optional) 2 tsp sesame seeds, toasted For the dipping sauce 3½ tbsp reduced salt soy sauce 2 tsp rice wine vinegar 1 Combine the ingredients for the dipping sauce in a bowl and set aside.

2 In a bowl, combine the flours and a good pinch each of salt and pepper.

Whisk in the eggs, sesame oil, garlic and 110ml cold water. Pour half the mixture into another bowl.

3 Heat half the sunflower oil in a 24cm nonstick frying pan over a medium heat. When hot, pour in 1 bowl of the pancake batter, reserving 3 tbsp.

Scatter with half the spring onions, half the prawns and, if using, half the chillies. Drizzle over the 3 tbsp remaining batter.

4 Fry over a medium heat for 4 minutes, or until the underside is golden and crispy. Flip and fry for another 3-4 minutes, until golden and cooked through. Cook the second pancake in the same way.

Serve immediately, with the dipping sauce alongside and sesame seeds scattered over.

Each serving contains Energy

761kJ 181kcal 23%

Fat

Saturates

20g 4g 28% 19%

Sugars

Salt

2g 3%

2·4g 40%

of the reference intake. See page 114.

Carbohydrate 48g Protein 26g Fibre 2g

FFor more inventive pancake recipes, visit tesco.com/realfood

59

R U S S I A N SY R N I K I PA N C A K E S Serves 4 V Takes 20 mins Cost per serve £1·22

180g plain flour 1 tsp baking powder 2 eggs, beaten 50ml milk 4 tbsp honey 60

225g cottage cheese 100g raspberries, chopped, plus extra to serve 2 tbsp unsalted butter 4 tbsp raspberry jam 100g natural yogurt 1 tsp icing sugar, to dust 1 Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.

For more inventive pancake recipes, visit tesco.com/realfood

2 Put a little butter in a nonstick frying pan set over a medium-low heat. When it starts to sizzle, spoon 3 tbsp batter into the pan to create a small round pancake.

Depending on the size of your pan, you will be able to cook 2-3 pancakes at the same time.

3 Fry for 3-4 minutes until the underside is golden, then flip over and fry for another 3-4 minutes, until golden and cooked through.

Repeat with the remaining batter, until you have 12 pancakes.

4 Serve in stacks of 3 pancakes with 1 tbsp of jam spooned over, a dollop of yogurt, a few berries and a dusting of icing sugar.

Each serving contains Energy

1711kJ 405kcal 20%

Fat

Saturates

Sugars

Salt

12g 6g 26g 0·8g 17% 29% 29% 14%

of the reference intake. See page 114.

Carbohydrate 61g Protein 17g Fibre 2g

RECIPES JORDAN BOURKE PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT

BATTER DAYS

WHAT’S COOKING

DINNER for two

Treat your loved one to an indulgent Valentine’s dinner

GR APE FRUIT ROYALE

CR AY FISH AND W ILD MUSHROOM LINGUINE

ME DITE RR ANE AN BRUSCHE T TA

CRE AM Y CHOCOL ATE MOUSSE Find more Valentine’s meal inspiration at tesco.com/realfood

63

WHAT’S COOKING

Serves 2 V Takes 10 mins Cost per serve £1·39 120g mixed baby tomatoes, quartered a few basil leaves, torn 1 tsp white wine vinegar 2 tsp olive oil 100g frozen peas, defrosted 40g feta 4 diagonal slices, cut from 400g loaf Mediterranean bread ⅓ x 70g bag rocket

4 Garnish with a little rocket, then spoon over the marinated tomatoes and their juices.

Crumble over the remaining feta and top with the rest of the rocket leaves.

Each serving contains Energy

1392kJ 331kcal 17%

Fat

Saturates

Sugars

Salt

10g 4g 10g 1·5g 15% 19% 11% 25%

of the reference intake. See page 114.

Carbohydrate 44g Protein 14g Fibre 6g

1 In a bowl, marinate the tomatoes by mixing them with the basil leaves, vinegar and oil. Season; set aside.

2 In a small pan of boiling salted water, blanch the peas for 2 minutes and drain. While still warm, mash the peas with half the feta using a fork.

3 Toast the bread slices and spread the pea and feta mixture over the top, dividing equally between each slice.

C R E A M Y C H O CO L AT E MOUSSE Serves 2 V GF Takes 10 mins, plus 2hrs chilling Cost per serve £1·62 85g dark chocolate (70% cocoa solids) 6 strawberries 100ml whole milk 90g full-fat Greek yogurt 1 tbsp maple syrup ½ x 80g tub pomegranate seeds

maple syrup until smooth. Pour into 2 dessert glasses or bowls.

4 Put the chocolate mousses and chocolate-covered strawberries in the fridge for at least 2 hours to set. When ready to serve, remove from the fridge and garnish the mousses with the pomegranate seeds and the chocolate-dipped strawberries.

Each serving contains Energy

1425kJ 343kcal 17%

Fat

Saturates

Sugars

Salt

21g 13g 24g <0·1g 30% 64% 27% 1%

of the reference intake. See page 114.

Carbohydrate 27g Protein 9g Fibre 6g

1 Break the chocolate into a heatproof bowl and melt over a small pan of barely simmering water, stirring constantly.

2 Dip each of the strawberries into the melted chocolate and put on a plate or baking sheet lined with nonstick baking paper.

3 Add the milk to the remaining melted chocolate and stir over the simmering water until combined. Remove from the heat and stir in the yogurt and 64

Find more Valentine’s meal inspiration at tesco.com/realfood

G R A P E F R U I T R OYA L E Makes 2 V DF Takes 5 mins, plus chilling Cost per serve £1·69 1 red grapefruit, halved 25ml shot of vodka 200ml bottle sparkling rosé, chilled

4 When ready to serve, divide the vodka mix between 2 Champagne flutes or coupes and top with chilled sparkling rosé. Finish with the grapefruit garnish.

Each cocktail contains Energy

Fat

Saturates

519kJ 125kcal 6%

<1g 0%

0g 0%

Sugars

Salt

10g <0·1g 10% 0%

of the reference intake. See page 114.

Carbohydrate 10g Protein 1g Fibre 0g

1 To make the garnish, cut a 2cm thick slice from one of the grapefruit halves. Cut this in half then remove the peel from each half moon using a knife.

2 Take one strip of peel and, starting 1cm from the top, cut down the middle all the way to the bottom. You will have two 1cm strips connected at the top. Using the join as the heart’s point, bend the loose ends down inwards to make a heart shape. Secure with a cocktail stick, as shown. Repeat with the other strip of peel.

3 Juice the remaining grapefruit until you have 100ml of juice. Mix the juice with the vodka in a jug and chill, if you have time.

C R AY F I S H A N D W I L D MUSHROOM LINGUINE Serves 2 Takes 15 mins Cost per serve £4·15 150g linguine 1 tsp olive oil 1 large garlic clove, sliced 2 x 100g packs wild mushrooms, torn into large pieces 50ml dry white wine or fish stock 50ml double cream 1 x 120g pack cooked crayfish tails 1 lemon, half juiced, half cut into wedges to serve ½ x 30g pack chives

1 In a large pan of boiling water, cook the pasta according to pack instructions.

2 Meanwhile, heat the oil in a large frying pan, then add the garlic and cook for 1 minute. Add the mushrooms to the pan and stir-fry for 2 minutes.

3 Pour in the white wine or fish stock and leave to bubble for 1 minute. Pour in the cream and cook for 2 minutes. Add the crayfish and lemon juice then season. Snip over most of the chives, reserving a few to garnish.

4 Drain the pasta and add to the sauce in the frying pan; continue to stir over a low heat for a minute to combine the flavours.

5 Serve garnished with the rest of the chives and lemon wedges.

Each serving contains Energy

2080kJ 494kcal 25%

Fat

Saturates

17g 9g 24% 45%

Sugars

Salt

7g 8%

1·7g 28%

of the reference intake. See page 114.

Carbohydrate 63g Protein 22g Fibre 6g

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SUE HENDERSON PROP STYLING JULIE PATMORE

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boost your breakfast

START RIGHT

U p g rade you r mor ning w it h t hese smar t s w aps f r om nut r it ionist Joy Sk ipp er t hat w ill ke ep you f uller f or longer w it h less sugar, mor e f ibr e and adde d nut r ient s

WHITE TOAST, BUTTER AND JAM Sugar 11·9g Protein 2·1g Fibre 0·6g

INSTANT PORRIDGE WITH GOLDEN SYRUP

FRUIT YOGURT AND BANANA Sugar 41·9g Protein 10·8g Fibre 1·5g

240% more fibre

166% more protein 34% less sugar MASHED AVOCADO ON GRANARY TOAST

BIRCHER MUESLI WITH APPLE, GREEK YOGURT AND MILK

NATURAL YOGURT WITH BERRIES

Sugar 1·6g Protein 5·6g Fibre 8·2g

Sugar 18·6g Protein 13·1g Fibre 5·2g

Sugar 28·2g Protein 13·7g Fibre 5·1g

boosts

ILLUSTRATIONS LUCY ROSE CARTWRIGHT

Figures here are based on estimated average portion sizes, and will differ depending on products, ingredients and serving sizes. They should not be treated as a substitute for medical advice.

swaps

Sugar 28·6g Protein 8g Fibre 4·1g

GRILLED VINE TOMATOES

POACHED EGG

GROUND CINNAMON

CHOPPED NUTS

SPRINKLE OF SEEDS

NUT BUTTER

Packed full of free-radicalfighting antioxidants

A protein and vitamin B2 boost

Sweetens without the need for sugar

Adds fibre, magnesium and essential fats

Offers fibre, minerals and essential fats

Increases the protein and essential fats content

For more delicious breakfast ideas, visit tesco.com/realfood

67

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CHICKEN DINNERS

make the most of your roast Cook your chicken to crispy, succulent perfection, then turn the page for mouthwatering leftovers recipes

GARLIC AND THYME R OA ST C H I C K E N Serves 4, plus leftovers Takes 1 hr 55 mins Cost per serve £1·59

GF

PAG E7

1 tbsp salted butter, softened 1·8kg whole chicken 1 x 30g pack fresh thyme 1 garlic bulb, halved lengthways 2 lemons, halved

1 Preheat the oven to gas 5, 190°C, fan 170°C. Choose a roasting tin with a rack and line with foil (or see tip, below).

2 Rub the butter over the chicken. Sprinkle a few thyme leaves on top, and put the remaining sprigs inside the cavity with the garlic and lemon. Tie the legs together with string (see tip, below), and season.

3 Roast for 1 hour and 35 minutes, until no pink meat is showing. To check it’s cooked through, pierce the thigh with a skewer – the juices should run clear.

Remove and leave to rest for 15 minutes before carving. Save the carcass for stock (see tip, overleaf).

Each serving contains Energy

1495kJ 360kcal 18%

Fat

Saturates

Sugars

Salt

25g 7g <1g 0·5g 35% 37% 0% 8%

of the reference intake. See page 114.

Carbohydrate 2g Protein 32g Fibre <1g

Expert tips

No roasting tin with a rack? Cook on thickly sliced onions or potatoes to crisp up the underside.

To help retain moisture and flavour, and to give a neat finish, tie the legs together, hold cotton kitchen string under the legs and tailbone, pull up and cross the ends over to bring the legs together. Wind around a few times and tie a knot.

FREE-FROM SWAP To make this dairy free, simply swap the butter for 1tbsp olive oil.

For more delicious chicken recipes, visit tesco.com/realfood

69

Serves 2 Takes 20 mins Cost per serve £2 PAG E7

100g bulgur wheat 2 lemons, zested and juiced 3 tbsp extra-virgin olive oil 150g roast chicken breast, shredded large handful mint leaves large handful flat-leaf parsley leaves 4 spring onions, thinly sliced ½ cucumber, seeded and diced 125g cherry tomatoes, halved 100g pomegranate seeds

spoon the mixture into 4 individual rectangular pie dishes measuring approximately 18 x 13cm (or see expert tips, below right). Top each with pastry. Seal the pies by pressing down on the rim of the dish. Brush with the beaten egg. Make a small hole or slit in the middle of the pie to allow steam to escape while cooking.

4 Bake in the oven for 35 minutes, or until the pastry is crisp and golden.

Each pie contains Energy

2497kJ 596kcal 30%

Fat

Saturates

24g 11g 34% 56%

Sugars

Salt

7g 8%

1·8g 30%

of the reference intake. See page 114.

Carbohydrate 63g Protein 32g Fibre 5g

V I E T N A M E S E B AG U E T T E 1 Put the bulgur wheat in a pan of cold water. Bring to the boil and simmer for 8-10 minutes, or until tender.

2 Fluff up the softened bulgur wheat with a fork and add the lemon zest and juice, oil and a pinch of sea salt. Toss with the remaining ingredients and divide between 2 plates to serve.

Each serving contains Energy

2053kJ 488kcal 24%

Fat

Saturates

Sugars

Salt

20g 3g 10g 0·7g 28% 16% 11% 12%

of the reference intake. See page 114.

Carbohydrate 50g Protein 31g Fibre 5g

C H I C K E N , TA R R AG O N AND MUSHROOM PIES Makes 4 (freeze whole pies) Takes 55 mins Cost per serve £1 375g lighter ready rolled puff pastry, cut into 4 rectangles 1 tbsp butter 1 onion, finely chopped 200g chestnut mushrooms, quartered 3 tbsp plain flour 1 tsp mustard powder 400ml chicken stock 2 tbsp red wine vinegar 300g roast chicken, roughly chopped 3 tbsp fresh tarragon, chopped 100g frozen peas 1 egg, beaten

1 Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.

2 In a saucepan, melt the butter over a medium heat. Add the onion, mushrooms and some seasoning and cook for 5 minutes, or until soft.

Add the flour and mustard powder and stir for 2 minutes. Add the stock and vinegar. Stir for roughly 5 minutes, until the sauce thickens.

3 Mix in the chicken, tarragon and peas, then 70

Makes 1 Takes 15 mins Cost per serve £1·97 1 carrot, julienned or cut into fine strips 2 tbsp rice wine vinegar 2 tsp mayonnaise 2 tsp sriracha or sweet chilli sauce, plus extra for drizzling ½ white baton, sliced in half 1/4 cucumber, cut into thin slices 100g roast chicken, pulled (see tip) 2 tbsp fresh coriander and mint leaves ½ red chilli, seeded and thinly sliced

1 Put the carrot in a small bowl and cover with the vinegar and a small pinch of salt. Set aside for 10 minutes, then drain.

2 Mix the mayonnaise and sriracha or sweet chilli sauce and spread over the inside of the baton. Add the cucumber slices, then the chicken, carrot, herbs and chilli. Drizzle with a little extra sriracha or sweet chilli sauce, if you like, then close with the other baton half.

Each baguette contains Energy

2366kJ 561kcal 28%

Fat

Saturates

Sugars

Salt

15g 3g 18g 2·1g 21% 16% 20% 35%

of the reference intake. See page 114.

Carbohydrate 69g Protein 37g Fibre 9g

C H I C K E N , SW E E TCO R N A N D WAT E R C R E S S R I S OT TO Serves 4 GF (gluten-free only if making own stock – see expert tip, right) Takes 45 mins Cost per serve £1·12 500ml reduced salt chicken stock (or make your own stock – see expert tip, right) 1 tbsp butter 1 small onion, diced

For more delicious chicken recipes, visit tesco.com/realfood

250g arborio rice 125ml white wine 1 x 200g tin sweetcorn in water, drained 200g roast chicken, roughly chopped 1 x 85g pack watercress 75g half fat mozzarella, cubed 25g Parmesan, grated (optional)

1 In a saucepan, heat the stock with 400ml water until simmering. Melt the butter in a separate pan set over a medium heat.

Add the onion to the butter and cook for 5 minutes, or until soft. Add the rice and cook for 2-3 minutes, until slightly translucent.

Pour in the wine and, once it’s absorbed, add the stock one ladle at a time, stirring constantly. Wait until each ladle of stock has been absorbed before you add another.

Once half the stock has been used, stir through the sweetcorn and chicken.

2 Keep adding stock as before until the rice is soft but still slightly al dente (this should take about 20 minutes). You may not need to use all the stock. Once cooked, stir in the watercress and the mozzarella.

3 To serve, spoon into bowls and sprinkle with grated Parmesan, if using.

Each serving contains Energy

1911kJ 452kcal 23%

Fat

Saturates

10g 4g 28% 22%

Sugars

Salt

6g 6%

1·4g 23%

of the reference intake. See page 114.

Carbohydrate 66g Protein 24g Fibre 2g

Expert tips To make a tasty stock, roast the carcass at gas 6, 200°C, fan 180°C with 2 peeled and halved onions, 2 peeled and halved carrots and 4 trimmed celery sticks for 45 minutes, or until golden. Put in a stock pot or large, deep pan with 1 garlic bulb, halved lengthways, and a handful of flat-leaf parsley. Add enough water to cover the ingredients by 4cm. Simmer on a very low heat for 3 hours with the lid open slightly. Do not stir or it will go cloudy.

Drain into a clean pot and season to taste.

The cooled stock will keep for a week in the fridge or can be frozen for up to 6 months.

To pull the chicken, put it on a chopping board and use two forks to shred the meat.

If you’d prefer to make one large pie, use a deep round 21cm pie dish or 22cm x 14cm rectangular dish. Once filled, cover with the pastry and trim to fit. Bake as per step 4.

RECIPES JENNIFER JOYCE PROP STYLING JENNY IGGLEDEN PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER

P O M E G R A N AT E TA B B O U L E H

CHICKEN DINNERS

LIGHT DINNER F O R T WO

E A SY FA M I LY M E A L

F L AVO U R - PAC K E D LU N C H

DELICIOUS W I N T E R WA R M E R 71

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Tuck into a warming bouillabaisse, or a juicy steak cooked just to your liking. Follow it with tarte aux pommes – warm apple tart served with tarte tatin ice cream.

If you prefer to dine out pub-style, head to your local Chef & Brewer for traditional and contemporary classics.

With a menu packed with the best of British fare, you could treat the family to a Sunday roast, hand-battered cod and chips, or maybe try something new – all followed by a truly tempting dessert!

L A TAS C A For a group of friends, tapas is a winner. La Tasca’s menu is filled with delicious Spanish small plates, such as sautéed chorizo, spicy patatas bravas and juicy king prawns. It serves the ultimate sangria, too: a jug of Rioja, Spanish brandy, orange juice, peach and hibiscus flowers, topped with lemonade.

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P R E ZZO There are plenty of family favourites on offer at Prezzo, whether you’re sharing a pizza or digging into a spaghetti carbonara. Or experiment a little with chicken Milanese, or Calabrese sausage in a tomato sauce. And banoffee tiramisu to follow, anyone?

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WHAT’S HOT

MACARONI,

Master the ultimate macaroni cheese, complete with satisfyingly crunchy topping and gorgeous, gooey centre – winter comfort food just got even better!

ADDED LUXE Try adding crispy, fried pancetta to your dish, or swap in truffle-flavoured oil for a delicious spin.

U LT I M AT E M AC A R O N I C H E E S E Serves 6 Takes 45 mins Cost per serve 86p

RECIPE KATY GREENWOOD PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

700ml milk 1 large garlic clove, crushed to a paste 1 bay leaf 400g macaroni 50g butter 50g plain flour 1 heaped tsp English mustard powder 175g mature Cheddar, grated 75g Gruyère, grated 100g Parmesan, grated 100g ciabatta, torn into small chunks 2 tsp olive oil

FEEL THE HEAT For those who like their food spicy, replace half the mature Cheddar with chilli-infused Cheddar and stir through a few sliced jalapeños.

UP THE VEG Love cauliflower cheese? Replace 100g macaroni with the same amount of blanched cauliflower florets for a tasty twist.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk, garlic and bay leaf in a pan. Bring to the boil then remove from heat and leave to infuse. Cook the pasta in a pan of salted boiling water for 10 minutes. Drain; set aside.

2 Melt the butter in a large pan. Add the flour and mustard and cook for 1 minute, or until the flour is golden. Remove the bay leaf from the milk, then add the milk to the flour one ladle at a time, stirring to prevent lumps.

3 Simmer the sauce for 5 minutes, stirring, to thicken. Add the Cheddar, Gruyère, and half the Parmesan, then season. Stir in the macaroni, breaking up any clumps.

4 Spoon into 6 small or 1 large baking dish. Scatter over the bread and remaining Parmesan. Drizzle with the oil and bake for 15-20 minutes, until the top is crisp.

Each serving contains Energy

2884kJ 686kcal 34%

Fat

Saturates

Sugars

Salt

31g 18g 11g 1·5g 45% 90% 12% 25%

of the reference intake. See page 114.

Carbohydrate 75g Protein 31g Fibre 4g

Find more delicious pasta recipes at tesco.com/realfood

73

vailable now ruary S1-7 Box Set a ly from 13 Feb k e e w s e d o is New ep MC

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COOK SMART

Greek lamb pasta melt ( re c i p e o n p a g e 7 8 )

Everyday easy The whole family will love these comforting dinners that make the most of storecupboard ingredients 75

i ind ng ppi swa Try

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pi c es

for 3 tsp ras el hanout

For more delicious family recipes, visit tesco.com/realfood

M o r o c c a n c h i c ke n a n d c a u l i f l owe r o n e p o t ( re c i p e o n p a g e 7 8 )

COOK SMART

½

chips before b o the pitta aking t n o a k for i a fl a pr p avo d e k o ur m s boo st tsp

Sp rin k

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Spicy pork with chunky bean g u a c a m o l e ( re c i p e o n p a g e 7 8 )

Perfect partners

Sliced Jalapenos In Brine, £1·15/ 220g (52p/100g) Scatter over your guacamole for a pleasing crunch and an extra kick.

Mexican Hot Salsa Dip, 79p/ 300g (26p/100g) Use up any leftover pitta chips with this punchy dip.

67

The meat sauce can be frozen for up to 3 months. Defrost and reheat in a pan, then continue from step 3 of the method.

GREEK LAMB PA S TA M E LT Serves 4 (freeze the meat sauce only) Takes 30 mins Cost per serve £1·63

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tsp dried oregano 1 x 500g pack lamb mince 1 x 400g tin chopped tomatoes 140g pitted black olives 200g frozen spinach (about 7 cubes), defrosted 1 x 30g pack dill, thick stems removed and leaves chopped 250g farfalle 1 ball half-fat mozzarella, drained and finely torn

1 Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 minutes over a medium heat. Add in the oregano and lamb, turn the heat up to high and cook for a further 5 minutes.

2 Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 minutes until the lamb is cooked through.

3 Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 minutes, until tender. Drain.

4 Preheat the grill to medium-high. Stir the meat mixture into the drained pasta and spoon into a 1·5ltr ovenproof dish.

Top with the mozzarella and cook under the preheated grill for 4-5 minutes, until golden and bubbling.

M O R O CC A N C H I C K E N A N D C AU L I F LOW E R O N E P OT

S P I CY P O R K W I T H C H U N KY B E A N G UAC A M O L E

Serves 4 Takes 1 hr 10 mins Cost per serve £1·48

Serves 4 DF Takes 30 mins Cost per serve £1·68

225g basmati rice 1 onion, sliced 1 cauliflower head (about 350g), cut into small florets 3 garlic cloves, finely chopped 1 tsp each ground cumin, paprika, fennel seeds and ground coriander ½ orange, zested and juiced 75g each dried apricots and raisins, chopped ½ x 206g pack curly kale 2 tbsp olive oil 650ml low-salt chicken stock 8 skin-on, bone-in chicken thighs

1 tsp smoked paprika ½ tsp ground cumin ¼ tsp mild chilli powder 2 tsp olive oil 500g pork fillet 1 large avocado, peeled and stoned ½ bunch spring onions, finely sliced 1 x 30g pack coriander, leaves chopped, reserving a few leaves to garnish 1 x 400g tin kidney beans, drained and rinsed 200g cherry tomatoes, quartered 1 lime, juiced 3 pitta breads

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the rice, onion, cauliflower, garlic, spices, orange zest and juice, dried fruit and kale into a large, shallow ovenproof dish. Drizzle over 1 tbsp oil, season with black pepper, then mix. Pour over the stock and put the chicken on top. Drizzle over the remaining oil and cover.

2 Cook in the oven for 20 minutes.

Remove the lid, then cook for a further 35-40 minutes, until the rice is tender and the chicken is golden and cooked through.

Each serving contains Energy

3223kJ 769kcal 38%

Energy

Fat

Saturates

Sugars

Saturates

Sugars

Salt

of the reference intake. See page 114.

Carbohydrate 79g Protein 39g Fibre 4g

Each serving contains

2733kJ 650kcal 33%

Fat

36g 11g 27g 1·7g 52% 57% 30% 28%

Salt

27g 11g 10g 1·4g 39% 54% 11% 23%

of the reference intake. See page 114.

Carbohydrate 58g Protein 46g Fibre 7g

1 Preheat the oven to gas 5, 190°C, fan 170°C. Mix the spices with the oil, season, then rub all over the pork. Heat a large ovenproof frying pan to high and cook the pork, turning, for 5 minutes. Transfer to the oven and cook for 15-20 minutes until cooked through.

2 Meanwhile, make the guacamole.

Mash the avocado flesh with the spring onions, chopped coriander leaves, kidney beans, cherry tomatoes and lime juice. Season to taste.

3 Split the pitta breads, cut into triangles and put on a baking sheet.

Bake in the oven for the last 5 minutes of the pork’s cooking time, until crisp.

Remove both the pitta and the pork from the oven. Set the pork aside to rest for 5 minutes before slicing evenly.

4 Spoon the guacamole onto plates and top with the sliced pork and pitta chips.

Garnish with the reserved coriander.

Each serving contains Energy

1931kJ 460kcal 23%

Fat

Saturates

20g 5g 29% 27%

Sugars

Salt

6g 7%

1·7g 29%

of the reference intake. See page 114.

Carbohydrate 38g Protein 35g Fibre 7g

78

For more delicious family recipes, visit tesco.com/realfood

RECIPES HANNAH YEADON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

THE BIG FREEZE

COOK SMART

RED PEPPER AND S P I N AC H H A S H

800g baby potatoes, halved or quartered if large 2 tbsp olive oil 1 x 460g jar roasted red peppers, drained 1 x 400g tin cannellini beans, drained and rinsed 1 tsp ground cumin 1 tsp mild chilli powder 2 small garlic cloves, finely chopped 1 lemon, zested 1 tsp white wine vinegar 4 eggs 100g baby spinach 50g feta, crumbled ¼ x 30g pack mint, leaves chopped

TOP TIP Leftover paste will keep in a sterilised jar ** for up to 2 weeks.

Stir through pasta or simply spread on toast.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in a large roasting tin with 1 tbsp oil; season. Cook for 25 minutes, until crisp and golden.

2 Meanwhile, put the peppers, cannellini beans, cumin, chilli powder, garlic, lemon zest and remaining oil into a food processor and whizz until smooth. Season to taste. This will make double the amount of paste needed for this recipe (see tip).

3 Bring a pan of water to the boil, add the vinegar, then turn down to a very gentle simmer and break each egg into the water. Cook for 3-4 minutes, until cooked to your liking *, then remove with a slotted spoon.

4 In a bowl, toss the potatoes with the spinach to wilt slightly. To serve, mix in half of the pepper and bean paste and divide between 4 plates.

Top each with a poached egg and scatter over the feta and chopped mint.

Each serving contains Energy

1404kJ 334kcal 17%

Fat

Saturates

14g 4g 20% 22%

Sugars

Salt

3g 4%

1·0g 17%

of the reference intake. See page 114.

Carbohydrate 39g Protein 16g Fibre 6g

*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. Always wash your hands after handling raw eggs. **To sterilise jars, wash with hot, soapy water and rinse. Dry in the oven for 15-20 minutes at gas 1, 140°C, fan 120°C. Boil the lids for 10 minutes, then leave to dry.

Serves 4 V GF Takes 30 mins Cost per serve £1·30

Bright ideas Revamp your midweek meals with our tricks and tips at tes.co/easymidweek 79

FUEL YOUR WORKOUT WITH NEW PASSION FRUIT AND PAPAYA. EAT ARLA PROTEIN AND STAY STRONG KEEP FITTERS OF BRITAIN. FIND US IN THE YOGURT AISLE

ALSO AVAILABLE IN STRAWBERRY, BLUEBERRY & RASPBERRY

*Protein contributes to the growth / maintenance of muscle mass

TROLLEY DASH

MEAL MATHS Three easy lunches you can make in advance

Harissa chicken and pink slaw flatbreads

Makes 6 Cost per serve £1·15

Mix 1 tbsp Harissa Paste with 1 tbsp olive oil and marinate 1 x 450g pack Diced Chicken Breast for 15 minutes. Thread onto 6 metal skewers. Cook under a hot grill for 12 minutes, turning halfway, until cooked through. The chicken can be chilled for 2 days. When ready to use, spoon 2 x 140g packs Pink Slaw into 6 Folded Flatbreads. Load the chicken into the breads and serve.

Each flatbread contains Energy

Fat

Saturates

Sugars

Salt

973kJ 231kcal 12%

5g 7%

1g 4%

7g 8%

1·1g 19%

RECIPES LUCY NETHERTON PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

of the reference intake. See page 114.

Carbohydrate 24g Protein 22g Fibre 2g

Prawn ramen pots

DF

Divide 1 x 90g jar Ramen Paste between 4 x 750ml heatproof lidded jars, followed by 1 x 300g pack Rice Noodles, 1 x 320g pack Pepper Stir Fry and 1 x 150g pack King Prawns with Chilli and Coriander. Chill for up to 3 days. When ready to eat, cover the ingredients with boiling water, close the lids and leave for 5 minutes. Stir well before eating.

Each pot contains Energy

Fat

Saturates

Sugars

Salt

1019kJ 243kcal 12%

5g 7%

<1g 3%

6g 7%

1·1g 19%

Makes 4 Cost per serve £1·99

of the reference intake. See page 114.

Carbohydrate 37g Protein 10g Fibre 3g

Serves 2 Cost per serve £1·69

Smoky beetroot, goat’s cheese and quinoa salad

V

GF

Mix 1 x 180g pack Sweet & Smoky Shredded Beetroot and 1 x 250g pack Wholegrain Rice with Haricot Beans & Quinoa. Use a spoon to break up any clumps. Stir in 1 tbsp olive oil and season. Put in 2 containers; crumble over 80g Goat’s Cheese and 2 tbsp chopped Dill. Chill for up to 3 days.

Each serving contains Energy

1889kJ 451kcal 23%

Fat

Saturates

Sugars

Salt

18g 7g 15g 0·5g 26% 36% 17% 8%

of the reference intake. See page 114.

Carbohydrate 51g Protein 15g Fibre 11g

81

Selected stores only.

KIDS’ RECIPES

cooking

Get the kids into the kitchen with these fun, simple dishes that they’ll love to help make – and eat!

For more kids’ cooking recipes, visit tesco.com/realfood

83

If the paper cases are stuck to the bottom of the tin, fill your sink with a couple of centimetres of hot water. Dip the base of the tin in the water for 2-3 seconds to release.

SUPER SNACK A batch of these fruity bites yields plenty of leftovers – keep in the freezer for a healthy snack.

F R U I T Y F R OZ E N YO G U R T B I T E S Makes 12 V GF Takes 20 mins, plus freezing Cost per serve 25p 50g strawberries 1 x 80g pack mango and pineapple fingers 1 kiwi fruit, halved 1 x 500g pot Greek yogurt 1½ tbsp fruit coulis

1 Line a 12-hole muffin tin with cupcake cases. Let children use a butter knife to chop the strawberries and mango and pineapple fingers into bite-size pieces.

Scoop out the kiwi flesh with a dessert

84

spoon and then let the children chop with the butter knife. Set the fruit aside.

2 Put a dollop of yogurt into each cupcake case, so that each case is about a third full.

3 Using a teaspoon, dot a little fruit coulis on top of the yogurt in each case, then swirl with a teaspoon. Arrange the chopped fruit on top. Transfer the muffin tin to the freezer for 2½ hours, or until completely frozen. Remove the cases from the tin (see tip, above right) and serve on plates or in their cases.

Each bite contains Energy

Fat

Saturates

Sugars

Salt

249kJ 60kcal 3%

4g 6%

2g 11%

3g 4%

0·1g 1%

of the reference intake. See page 114.

Carbohydrate 3g Protein 3g Fibre <1g

For more kids’ cooking recipes, visit tesco.com/realfood

*Always wash your hands after handling raw eggs.

Case solved

KIDS’ RECIPES

BAKED FISH BURGERS Makes 4 Takes 50 mins Cost per serve £1·10

PAG E7

4 frozen cod fillets, defrosted 3 tbsp plain flour 1 egg 75g panko breadcrumbs sunflower oil spray 1 Little Gem lettuce, leaves separated 1 tomato, sliced 2 tbsp light mayonnaise 4 soft white rolls, cut in half

1 Preheat the oven to gas 6, 200°C, fan 180°C. Trim the thinner ends of any longer fish fillets to make a thick square shape for each fish burger. Set aside.

2 Put the flour on one plate and season with freshly ground black pepper. Whisk the egg and pour into a bowl. Put the breadcrumbs on a second plate.

3 First, coat the fish pieces in the flour, then dip both sides in the beaten egg,* then finally coat in the breadcrumbs.

If you have 3 willing little helpers, you can give them each their own station!

4 Lightly spray a baking tray and both sides of each fish fillet with the oil spray. Put them on the tray and bake

in the oven for 15-20 minutes, until the fish is cooked through and the breadcrumbs are golden.

5 Divide the lettuce leaves evenly between the rolls, then load a fish burger into each. Add the tomato slices, spoon over a dollop of mayonnaise and top with the lids of the rolls.

Each burger contains Energy

Fat

Saturates

Sugars

Salt

1314kJ 329kcal 16%

7g 10%

1g 6%

3g 3%

1·2g 20%

of the reference intake. See page 114.

Carbohydrate 46g Protein 22g Fibre 3g

WASTE NOT Use the cod trimmings to make tasty fish goujons – just follow from step 3.

For more kids’ cooking recipes, visit tesco.com/realfood

85

A SH

RE A LITTL

THIS WINTER

£2

E

KIDS’ RECIPES

V E G G I E C A N N E L LO N I B A K E Serves 6 V Takes 1 hr Cost per serve 63p 1 x 400g tin taco mixed beans 1 tbsp olive oil 1 onion, peeled and chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped 1 x 500g carton passata with garlic and herbs 12 cannelloni tubes 200g lighter mature Cheddar, grated mixed leaves, to serve (optional)

CARIBBEAN T U R K E Y C U R RY Serves 6 DF GF Takes 35 mins Cost per serve £1·18 2cm piece fresh ginger, peeled 1 x 30g pack fresh coriander 1 tbsp olive oil 1 onion, peeled and chopped ½-1 tsp mild chilli powder 1 tsp medium curry powder 1 x 400g pack turkey stir-fry breast strips, cut into bite-size pieces 2 x 165ml tins Tropical Sun coconut milk 1 mango, peeled and diced 300g long grain rice 1 x 400g tin kidney beans, drained

Add the turkey and fry over a medium heat for 5 minutes, until sealed and slightly golden. Remove from the heat, and let the kids stir in the coconut milk (reserving 2-3 tbsp for the rice), 70ml water and the mango.

3 Simmer for 20 minutes, or until the sauce is thick and the turkey is cooked through. Stir through half the coriander 2 minutes before the end of cooking.

4 Meanwhile, cook the rice following the pack instructions. Stir in the drained beans 5 minutes before the end of cooking. Drain, return to the pan then stir through the reserved coconut milk.

5 Serve the curry on the rice and scatter with the remaining coriander to garnish.

Each serving contains Energy

1346kJ 320kcal 16%

Fat

Saturates

Sugars

Salt

11g 5g 12g 1·8g 15% 26% 13% 30%

of the reference intake. See page 114.

Carbohydrate 39g Protein 18g Fibre 5g

Each serving contains Energy

1 Let the kids grate the ginger on the fine side of a box grater and pick the coriander leaves. Set both aside.

2 Heat the oil in a large wok or frying pan and add the onion, ginger and spices. Stir-fry over a gentle heat for 3 minutes, or until the onions are soft.

1 Preheat the oven to gas 5, 190°C, fan 170°C. Let the kids put the beans into a bowl and mash until coarsely crushed.

Set aside.

2 Heat the oil in a frying pan, add the onion and fry over a gentle heat for 3 minutes. Turn up the heat, add the peppers and stir-fry for 3-5 minutes.

Remove from the heat and cool slightly.

Add the pepper mix to the beans and stir well. Set aside.

3 Pour a third of the passata into a 20cm x 30cm baking dish and set aside.

4 Using a teaspoon, let the kids fill the cannelloni tubes with the pepper and bean mix. Arrange in the dish, then pour over the remaining passata and scatter with the grated cheese. Bake for 40 minutes, or until bubbling and golden.

Serve with mixed leaves, if you like.

1660kJ 392kcal 20%

Fat

Saturates

10g 4g 15% 22%

Sugars

Salt

6g 7%

0·5g 9%

of the reference intake. See page 114.

Carbohydrate 55g Protein 24g Fibre 4g

For more kids’ cooking recipes, visit tesco.com/realfood

87

Participating stores. Subject to availability.

KIDS’ RECIPES

G I A N T JA F FA C A K E Serves 12 Takes 45 mins, plus cooling and chilling to set Cost per serve 20p

*All appliances vary. Adjust times according to your particular microwave oven.

RECIPES ANGELA ROMEO PHOTOGRAPHY GARETH MORGANS FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT

For the jelly 1 x 135g pack orange jelly 2 tbsp shredless orange or golden marmalade For the sponge butter, for greasing 2 eggs 75g caster sugar 75g self-raising flour 275g dark chocolate, broken into pieces

1 Grease and line a 23cm sandwich tin with nonstick baking paper and line a 15cm sandwich tin with clingfilm.

2 Break the jelly into cubes and put in a heatproof jug with the marmalade.

Pour over 350ml boiling water and stir until the jelly has dissolved and the mixture is completely smooth (see tip).

Pour into the 15cm lined tin, set aside to cool completely, then transfer to the fridge to set for 4 hours.

3 Preheat the oven to gas 4, 180°C, fan 160°C. To make the sponge, whisk the eggs and sugar, using an electric hand whisk, until pale and fluffy. Fold through the flour, taking care not to knock out the air. Pour into the 23cm lined tin and bake for 12 minutes, or until firm to the touch but still springy. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

4 Put the sponge on a plate. Remove the jelly from the tin, using the clingfilm to help, and put on top of the sponge.

HELPING HAND If the jelly cubes aren’t melting, microwave in 30-second bursts, stirring in between.

5 In a non-metallic bowl, microwave* the chocolate for 30 seconds at a time, stirring in between. Continue until nearly all the chocolate has melted, then remove and stir until completely melted.

6 Spoon the chocolate over the cake, spreading with a palette knife to ensure an even layer over the top and allowing the excess to drip over the sides. Let children gently drag a teaspoon handle across the top to make a criss-cross pattern in the chocolate. Chill in the fridge for 15 minutes to set. Serve at room temperature. Warm a knife by dipping in hot water; dry, then cut and serve.

Each serving contains Energy

978kJ 233kcal 12%

Fat

Saturates

Sugars

Salt

9g 5g 26g 0·2g 13% 25% 29% 3%

of the reference intake. See page 114.

Carbohydrate 35g Protein 4g Fibre 1g

For more kids’ cooking recipes, visit tesco.com/realfood

89

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MASTERCLASS

Tropi cal

SLOW COOKER

cheesecake

Follow our six simple steps for a mouthwateringly tangy pud – its light and silky texture makes it well worth waiting for…

DON’T HAVE A SLOW COOKER? You can still make this delicious dessert – turn over to find out how.

93

1

T R O P I C A L S LOW COOKER CHEESECAKE Serves 8 Takes 2 hrs 50 mins, plus 4½ hrs cooling and chilling Cost per serve 48p

PAG E7

50g butter, plus extra for greasing 180g ginger nut biscuits 2 eggs 70g caster sugar 400g full fat soft cheese 100ml whipping cream 1 lime, zested and juiced 1 passion fruit, halved and seeds scooped out 1 small, firm mango, peeled 1-2 fresh mint sprigs, leaves picked, to garnish 2 tbsp passion fruit coulis, to serve Each serving contains Energy

1416kJ 341kcal 17%

Fat

Saturates

Sugars

2

Salt

25g 15g 16g 0·6g 35% 73% 18% 10%

Grease an 18 cm (and at least 6cm deep) springform cake tin and line with a disc of nonstick baking paper. Wrap the base and sides of the tin in a double layer of clingfilm, then a double layer of foil. Crush the biscuits in a food processor. Melt the butter and stir in the biscuits. Press into the base of the tin.

Beat together the eggs, sugar and soft cheese.

Whip the cream until soft peaks form, then fold into the cheese mixture with the lime zest and juice. Add the passion fruit seeds and any juice.

Carefully pour over the biscuit base.

5

4

of the reference intake. See page 114.

Carbohydrate 25g Protein 6g Fibre 1g

Delicious spins

Lemon and pecan

For the base, use digestive biscuits mixed with 50g chopped and toasted pecans. Fold 3 tbsp lemon curd into the cheese mixture instead of the passionfruit. To decorate, top with a drizzle of warm lemon curd and a sprinkling of lemon zest.

Cook for 2½ hours on the lowest setting, taking care not to remove the lid during this time. Once cooked, the centre of the cheesecake should feel just firm if gently touched. Turn off the heat and allow to cool, covered, in the slow cooker for another 2½ hours.

Ginger and double chocolate

To make the base, crush 180g finest* dark chocolate ginger cookies. Mix 100g melted white chocolate into the cheese mixture before folding in the whipped cream, omitting the lime. To decorate, top with raspberries and shavings of white chocolate.

94

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

Remove the tin from the slow cooker and chill for at least 2 hours (or overnight). Carefully run a knife with a round blade around the sides of the cheesecake to loosen, then gently remove from the tin and transfer to a serving plate.

Perfect partners finest* Forest Fruits Coulis, £2/ 225ml (89p/100ml) Fancy a different topping? Try this deliciously tangy berry coulis.

finest* Dessert Semillon, £6/ 37·5cl (£1·60/100ml) Wash down your cheesecake with this honeyed dessert wine.

MASTERCLASS

3

GET IT RIPE Choose a ripe but firm mango. If it’s too soft, you’ll find it tricky to peel the ribbons.

Put a heatproof, snugly fitting plate upside down in the base of a large (about 5ltr) slow cooker and pour over 400ml boiling water. Sit the cake tin on top of the plate and put the lid on the slow cooker. The clingfilm and foil will keep the cake watertight, but the tin should sit just above the water level.

RECIPES SIAN DAVIES PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

6

Peel the mango and, using a peeler, shave off ribbons of the flesh, arranging it on top of the cheesecake. To finish, decorate with mint leaves and a drizzle of passionfruit coulis.

Expert tips The key to cooking this cheesecake is selecting the right-sized plate to fit in the base of your slow cooker.

This will allow you to easily remove the cheesecake.

Don’t be tempted to peek inside the slow cooker while your cheesecake is cooking.

The lid needs to stay closed to retain the heat.

To make it gluten-free, use Free From digestive biscuits for the base.

Try not to over-whip the cream, or you’ll find it hard to fold into the cheese mix.

Make mini individual cheesecakes in ramekins, if preferred. Cook in the slow cooker for about 2 hours,

until the centres are just firm.

No slow cooker? No problem! Simply preheat the oven to gas 3, 170°C, fan 150°C. Place the prepared cheesecake onto a baking tray and cook in the oven for 1 hour, or until the filling is just set. Turn the oven off then allow to cool in the oven for 2 hours, then chill and decorate as described.

Say cheesecake Classic, creamy and always delicious, find 10 more inventive cheesecake recipes at tes.co/10cheesecakes

95

It’s better to top up before it gets cold.

We recommend topping up your oil regularly so you can stay safe this winter.

FIND THE RIGHT OIL. TEXT ‘OIL’ AND YOUR VEHICLE REGISTRATION TO 60777*.

Pick up a pack in store.

*Standard network rates apply

LEFTOVERS

Original recipe p87

Bananas

Mozzarella

Ginger

BAKED BANANAS Take skin-on bananas and make a deep, lengthwise slit in each. Sprinkle in grated chocolate, wrap in foil and bake until soft. Serve with ice cream and toffee sauce.

MANGO AND BANANA SMOOTHIE Blend slices of mango and banana with almond milk and a drizzle of maple syrup until smooth.

CHEESY ARANCINI Roll cooked risotto rice, basil and sundried tomatoes into balls. Push mozzarella into the middle. Coat in beaten egg, then panko breadcrumbs. Deep fry until golden.

HERBY FLATBREADS Top garlic and parsley flatbread with slices of cooked potato and mozzarella and rosemary.

Drizzle with oil. Bake until golden.

and stock, plus 1 tsp soy sauce per thigh. Simmer until cooked through.

APPLE PUFFS Mix grated ginger, sugar and diced apples. Spoon onto half a 15cm puff pastry square. Fold; seal with a fork. Brush with egg wash, top with sugar and bake until golden.

* *

* *

CHILLI CHICKEN Fry chicken thighs *until crisp. Add garlic, chilli, ginger

*

make more of it Inventive ideas to help you get the most from your leftovers

RECIPES EVE O’SULLIVAN PHOTOGRAPHY TESCO ARCHIVE

Original recipe p78

Kale

Spring onions

Prawns

KALE CRISPS Discard any tough kale stems, drizzle the leaves with oil and toss in sea salt flakes and black pepper. Bake on a low heat until crisp.

WARM STIR-FRY SALAD Stir-fry chopped kale and sliced red onion.

Stir through tahini mixed with lemon juice, chopped garlic and olive oil. Add sliced pear and pomegranate seeds.

FETA EGGS Whisk eggs with finely sliced spring onions; season. Scramble in a pan with melted butter. When almost done, fold in crumbled feta.

Serve on seeded toast or sourdough.

ROASTED SALMON Roast seasoned salmon fillets with oil. Serve with mixed chopped spring onions, coriander, chilli, lemon juice, olive oil and seasoning.

SWEDISH PRAWN COCKTAIL Mix cooked prawns with crème fraîche, mayonnaise, dill and red onion. Serve with toasted rye bread and extra dill.

SMOKY STEW Fry onion and garlic in oil until soft. Add chorizo, chopped tomatoes, smoked paprika and a pinch salt and sugar. Cook until thickened, then add prawns and heat through.

* *

* *

*

*

For more leftovers recipes, visit tesco.com/realfood

97

The best things in life are free Like the 30-day Delivery Saver trial Terms and conditions apply. See tesco.com/ds for details.

Have your shopping delivered free for 30 days. Shop every day if you want, as long as you spend over ÂŁ40 each time. Find out more at tesco.com/ds

GIVING BACK

GO the EXTRA MILE Fe el like get t ing f it and helping ot her s at t he s ame t ime?

Di ve in or get on you r bike f or a char it y sp or t ing challenge If you need some motivation to get active, check out the latest charity fitness events supported by Tesco. Diabetes UK’s swimming challenge begins this month, and in June, the British Heart Foundation stages its flagship bike ride. Sign up and start training now, so you can get fit, have fun and raise money for vital health research. Tesco’s partnership with Diabetes UK and the British Heart Foundation is focused on improving the nation’s health. To find out more, visit tescocharitypartnership.org.uk.

RIDE ON

The London to Brighton Bike Ride is Europe’s oldest charity cycling event. Held on 18 June, the ride starts in London and continues for 54 miles, via the beautiful rural lanes of Sussex, before finishing beside the sea.

You’ll get dedicated fundraising and event support, plus training tips from British Cycling. Don’t worry, you don’t have to be a cycling pro to take part!

WHERE WILL THE CASH GO? The money you raise will help fund the BHF’s life-saving research into heart disease.

HOW CAN I TAKE PART? Ride on your own or as part of a team. As it’s a family-friendly event, cyclists aged 14 and above can take part with consent from a parent or guardian. Visit bhf.org.uk/ L2B2017 to get started.

GREAT LENGTHS

The fab thing about Swim22 is that you can take part in your local pool, at your own pace, over a three-month period. The idea is to swim 22 miles in total – the distance across the channel from England to France – between 22 February and 22 May. In a 25-metre pool, that’s 1,416 lengths. You can track your progress online, and you’ll also get a snazzy swimming cap.

ON YOUR BIKE Find out more about the BHF cycle events supported by Tesco at bhf.org.uk/get-involved/ events/bike-rides

WORDS AVIVA ATTIAS

WHERE WILL THE CASH GO? The money you raise will help Diabetes UK to support people living with the condition, and fund critical research into treatment.

HOW CAN I TAKE PART? Complete the challenge yourself or as part of a team. To learn more and sign up, visit diabetes.org.uk/swim22.

99

Why juggle life? Focus on one thing at a time and, chances are, you’ll get more done and find everything (even work) a lot more enjoyable

R

eplying to emails, shovelling down cereal, ordering the weekly shop, getting the kids ready for school...

It’s a typical morning scene for many of us. Whatever your heady mix of responsibilities, it’s highly likely you’ll spend at least part of your day juggling several things at once. And while multitasking may feel like the only way to manage life, research suggests that in doing so, we get less done, make more mistakes and pile on the stress. Studies by Michigan University show that when we multitask, we take up to twice as long to complete each task.

100

Drop everything (almost!)

When we focus on one action at a time, ‘we’re faster, more accurate, and it’s much more rewarding’, explains Linda Blair, clinical psychologist and author of The Key To Calm. ‘Each time we accomplish something we get a hit of dopamine, the chemical that regulates pleasure in the brain.’ This approach – dubbed monotasking or singletasking – allows you to fully immerse yourself in what you’re doing, helping you to be your

most creative and efficient, says Devora Zack, author of Singletasking. ‘Plus, when we give people our full attention, we improve our relationships,’ says Devora.

This isn’t the case when we do several things at once.

Discover how to apply monotasking to all areas of your life, TAKE from work to ACTION friendships, Put your phone in for a calmer, more another room while productive you read this. existence.

WELLBEING

Life tools

Like any other life skill, monotasking needs a little practice. ‘Begin by focusing on one area of your life,’ suggests Devora.

WORDS AVIVA ATTIAS ILLUSTRATIONS KATE WILSON

START SMALL Set aside five minutes in which you can focus on just one task, be it writing a report or reading a novel. Banish all distractions for that time. Notice what you achieve and how you feel, then gradually increase the length of these distraction-free periods.

In the workplace, aim for at least 20 minutes focus time per project.

Connect better

‘Giving people our total attention allows us to relate to them on a deeper level,’ says Devora.

TAKE 10 Switch off the TV, wait until the kids are asleep, and grab 10 minutes in the evening to catch up with your significant other. ‘When you give someone your undivided attention, even briefly, you’re saying, without words, that they’re the most important person to you,’ says Linda. If you’re not in the mood to chat, watch a film together for some quality time (but leave your phones in another room!).

WAKE UP SLOWLY Rather than racing out of bed in the morning, spend a few minutes just breathing calmly, suggests Linda.

Or, get up 20 minutes earlier so you can stagger the morning chaos and avoid multitasking hell.

‘By starting the day in a more balanced mental state, you’ll notice more readily if you’re doing too much, or getting too stressed later on,’ says Linda.

‘It’s like setting your own thermostat for the day.’

REALLY LISTEN Practising how you listen to others is one of the most valuable ways to monotask. For just a few minutes, stop washing up, scrolling Facebook or thinking about the day you’ve had. Instead, turn your body towards the person talking and maintain eye contact. When they finish, Linda suggests repeating the main points and asking, ‘Did I get that right?’ so you make sure you truly understand what they’re trying to communicate.

DECONSTRUCT Avoid using your smartphone for every task and you’ll reap the rewards. ‘Wear a watch for timekeeping and use a separate camera for taking your pictures,’ says Devora. ‘That way you’ll avoid intrusive messages when you’re simply trying to check the time or snap a photo.’

PLAY THE PHONE GAME Just having your phone on the table when out with friends is enough to make you feel less connected to one another. Try Devora’s game to discourage such bond-breakers: ‘Put all your phones in a pile out of sight. The first one to cave in and look at their phone pays the bill!’

At work

There are plenty of simple techniques to help you master your workload when it seems never-ending.

MAXIMISE YOUR TO-DOS ‘Make a list of everything you’d like to finish in a day,’ says Linda. You probably won’t finish it all, but ‘choose the one CLEAR FOCUS thing you One US study found need to interruptions of just complete no matter what. three seconds doubled You can then the number of mistakes work through people made in the rest in a single task. order of priority.’

REMOVE DISTRACTIONS You need a cast-iron will not to look at a message once it pops up, say experts (it’s not just us then!). So, before you make that call, turn off your computer screen or shut down your phone’s apps so you can’t be distracted.

Similarly, refrain from taking your phone to meetings.

CLUSTER TASK ‘This involves allowing yourself clusters of time during the day for a particular task, then not giving it any attention outside those slots,’ says Devora. For instance, tell yourself you’ll check your emails for 30 minutes at 10am, 2pm and 4.30pm – that’s all. Or use an­ app that helps you organise your messages for easier viewing, such as Hop.

Final thought

Successful monotasking is all about finding areas where it can work for you and having the awareness to rein in those (inefficient) multitasking habits when we can.

101

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The free line must be taken at the same time and be part of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 03/02/2017 and 01/03/2017 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 1st March 2017.

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The free line must be taken at the same time and be part of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 03/02/2017 and 01/03/2017 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 1st March 2017.

That’s 5 draws a week each with a jackpot of up to £100K

The free line must be taken at the same time and be part of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 03/02/2017 and 01/03/2017 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 1st March 2017.

MONEY

Financial expert Sarah Pennells offers advice on how to be open and honest with your partner when it comes to money

Have you ever come back from the shops and hidden what you’ve bought? If so, you’re not alone. The Money Advice Service reveals that one in four conceals splurges from their partner, on occasion.

Buying shoes or a new outfit on the quiet can seem quite harmless, but it can have more serious consequences if it’s becoming a habit or you start feeling guilty about it.

W H Y I T M AT T E R S :

Before you buy yourself a treat, stop and think how long you’d have to work to pay for it. Alternatively, pay in cash (it’s always harder to spend ‘real’ money), or put a note on your bank cards saying ‘Can you afford this?’.

W H AT N E X T ?

Figures from the Debt Advisory Centre suggest around 8 million Brits are hiding debts from their partner, with one in 12 secretly owing more than £10,000.

If you’ve kept debts secret from your other half, it may come as a nasty shock.

And if your finances are linked, by a joint account for example, it could affect their ability to get a loan, a credit card or mobile phone contract, even if they apply in their name only.

W H Y I T M AT T E R S :

Tell your partner – the sooner the better. Set aside the time to have the conversation and try to stay positive.

Talk through your plans to pay it off and get in touch with a debt-advice charity to keep you on track – try stepchange.org.

W H AT N E X T ?

As a nation we’re not known for being open about money, especially when it comes to what we earn. But you should be able to discuss your salary with your live-in partner.

When you move in together, you’ll probably start sharing expenses – and the best way to do that is to split the costs based on what you earn. If you’re saving for a wedding or a house, you’ll need to know each other’s incomings and outgoings to work out what you can afford.

WORDS SARAH PENNELLS ILLUSTRATIONS STEPH BAXTER

W H Y I T M AT T E R S :

W H A T N E X T ? While

nobody can be forced into revealing their earnings, it should be a condition of opening a joint bank account or loan. There must be at least that level of trust if you are to have a joint account.

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HEALTH

THE FIT FILES WHAT IS IT, EXACTLY?

Water workouts

Move over, water aerobics. Fitness classes in the pool have had a facelift, promising more variety. Virgin Active’s 60-minute Hydro class mixes sprint lengths with endurance laps, while the Amateur Swimming Association’s Swimfit offers circuit-style sessions.

WHY DO IT? Half an hour of swimming is as effective as an hour of land-based exercise, says Speedo, plus activity in the water is easier on your joints. The new classes also increase your fitness while building up strength.

WHERE CAN I TRY IT? Find a Swimfit class at swimming.org/poolfinder, or a Hydro class at virginactive.co.uk.

We round up the latest exercise trends and tips

MOVE OF THE

month

To get a strong core, revisit the humble hula hoop (and not just because Michelle Obama and Liv Tyler are fans). ‘As well as burning calories, it’s great for toning abs and improving core strength,’ says fitness coach Peter Cobby. Try a weighted hoop for easier spinning and better results.

Or check out Powerhoop classes nationwide (from £5; powerhoop.co.uk).

Learn the

WORDS AVIVA ATTIAS PHOTOS GETTY

th

These three trends could transform the way you work out…

1

Go online

Internet workouts aren’t new, but they’ve come a long way, and now include live streaming of classes – so you feel as if you’re there.

Prices are often a fraction of gym membership fees.

Try gymcube.com or hoolio.com.

2

Breathe better Slowing and deepening your breathing has long been recommended as a way to help reduce anxiety. Now breathwork classes are on the up in the UK, while the latest fitness trackers, such as Fitbit Charge 2, offer guided breathing sessions.

3

27,000

That’s how many people play squash each week in England alone. A social sport that can zap up to 1,000 calories an hour, it’s easy to see why it’s surging in popularity.

For a fun taster session, try a Squash 101 class (englandsquash.com), or visit scottishsquash.org, squashwales.co.uk or ulstersquash.com to find out more.

WATCH is space

Slow it down

Walking football, aimed at older adults, now has more than 800 clubs in the UK and the backing of footy legends such as Alan Shearer. It’s open to men and women and involves plenty of skill. Visit walkingfootballunited.co.uk.

lingo

FITNESS TERMS DEFINED AND EXPLORED

Compound exercises: Moves that use more than one joint or muscle group at the same time, giving you more fitness benefits in less time. Good examples include squats, lunges and calf raises. They can be done with or without free weights, such as dumbbells.

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Pets must be at least 8 weeks old when cover starts and pre-existing medical conditions are not covered. Certain breeds of cat and dog are also not covered.

For full details please see the policy documents online.

BEAUTY EXPERT

Beauty Secrets to

fall

in

w e v lo ith Glowing skin, sparkling eyes, bouncy hair… Whatever your beauty goals are, achieve them all with our brilliant expert tips and tricks

W

e all have days when we don’t love what we see in the mirror – we bet even supermodels have off days, too.

So we asked the professionals for their foolproof tips, quick fixes and failsafe techniques, guaranteed to boost how you feel about your looks.

Make your skin glow

Nobody will notice a few wrinkles if you have gorgeous glowing skin.

‘A combination of weekly exfoliating and religious moisturising will supercharge your skin like nothing else,’ says make-up artist Sally Kvalheim. ‘Use a scrub to banish dead skin cells, and to improve radiance.’ We like St. Ives Blemish Fighting Apricot Scrub, £3·50, followed by a skinplumping, oil-based moisturiser (or add a few drops of L’Oréal Extraordinary Facial Oil, £20, into your favourite moisturiser for a richer cream). ‘Apply to damp skin to maximise hydration,’ advises Sally.

Tip:Need a quick

fix? Try a homemade glow-restoring mask that’s good enough to eat. ‘Mix a tablespoon each of honey and yogurt with the same amount of mashed banana and avocado and a teaspoon of almond oil, coconut oil or olive oil,’ says Sally.

Apply the paste to clean, dry skin and leave on for 20 to 30 minutes.

Rinse off with warm water and pat your face dry. The result? Softer, smoother skin with a healthy glow.

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

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Neaten your nails

A quick DIY manicure will work wonders – even on the sho rtest nails. First, soak your nails in warm, soapy water and add a few drops of Johnson’s Baby Softwash, £2·25.

‘Massage damp nails and cuticles with a nail brush, then push back cuticles with a cuticle stick, and rub in some almond oil,’ says Sally.

‘File nails in one direction only using a fine-grained em ery board.’ A ‘squoval’ (squared off sides and oval tips) is a suit -all shape. ‘For an intensive ove rnight treatment, cover your han ds in hand cream and wear cotton gloves.’ Try Treaclemoon Raspberry Kiss Hand Cream , £2.* To finish, apply L’Oréa l Color Riche a L’huile in Jar din des Rose, £5, which is pac ked with nourishing oils.

r face fitting jeans.

Frame youar uivalent of welle the beauty eq on dollars. s nd look) a milli Great eyebrow ht, you’ll feel (a rig em th t d go for ge u When yo gular arches, an re face, avoid an ua sq ces a an Fr ve t ha lis u ‘If yo t and facia ys make-up artis sa while s, s,’ ow ow br br r lar fte gu so nefit from an be s ce fa r nd ve ou te Prescott. ‘R e fuller.’ Wha st when they ar be ok st lo s ve In ce . fa longer rn downwards d brows that tu ga face shape, avoi er, £5, featurin ap ow Artist Sh in the L’Oréal Br o of pencils. brush and a du

Get baby-soft skin all over

Stop stressing about cellulite – we’ve all got it – and focus on getting really soft skin instead. Buff weekly with a salt, sugar or granular scrub. ‘You won’t achieve super-smooth skin unless you exfoliate regularly,’ says Frances. But don’t overdo it. ‘Be gentle – skin shouldn’t be red afterwards.’

She advises buffing with light, circular motions before rinsing off in the shower. Then apply body cream, such as Dove Nourishing Secrets Restoring Ritual Body Cream, £6.* 108

BEAUTY EXPERT

*Available in store from 20 February 2017.

WORDS KARENA CALLEN PHOTOGRAPHY CAMERAPRESS, GETTY, DENNIS PEDERSON

Maximise your lip

s Make the most of your lips with a mi x of intensive moisturising and clever make-up ch eats. Start with so TLC. ‘Exfoliate yo me ur lips with a clean toothbrush, using gentle circular mo tions,’ says Sally.

Or use a gentle fac scrub. ‘Both meth ial ods remove chap ped skin and prom circulation, causing ote temporary plump ing. Once you’ve exfoliated, apply a hydrating lip ba lm. Try Maybelline Babylips Lip Balm Hydrate, £3. Darkcoloured lipsticks make lips look sm aller, so go for a lighter shade with a shiny finish to refl ect light and give off the illusion of fullness. Or go for gloss: ‘Sweep a tiny dab of light coloured gloss on the middle of your top and bottom lips to make them appear fuller.’ Try Maybelline Vivid Matte Liquid Lip Stick in Nude Th rill, £7.

Bring back your bounce

eyes Open up your rey k e bags so bad you loo

de Sometimes have un eyes is m. Perking up tired ble pro No ? ed ust exha ncealing co g, tion of de-puffin easy with a combina nnel fla a in d pe cubes wrap and enhancing. ‘Ice lly.

Sa s say ,’ ess ffin mbat pu work wonders to co massage to ice the use d an re ‘Apply gentle pressu ection.’ an anti-clockwise dir around each eye in best r ‘Fo . ler ing concea Follow with a brighten tural na ur yo n tha r de lighte results, choose a sha ction rfe Try Rimmel Match Pe skin tone,’ says Sally. sts ge sug lly ke eyes pop, Sa Concealer, £6. To ma zel ha or en gre e, dow for blu peach-toned eyesha Whatever blue for darker eyes. of ch tou a eyes, and Sally’s er. ultimate eye-open colour, mascara is the wn on bro d an on top lashes trick is to apply black leyes da an Sc l me s. We like Rim lower and outer lashe d an £7 , ck Bla me in Extre Reloaded Mascara wn, £10. e Million Lashes in Bro lum Vo ris Pa l réa L’O

Big, voluminous hair is a real boost to selfesteem. According to the experts, volume is key to how we feel about our hair, and a pre-shampoo treatment can make all the difference. ‘For hair that tends to “flop”, pre-shampoo treatments can help build a foundation before you wash, condition and style,’ says hairstylist Sam Hoad. Massage L’Oréal Elvive Extraordinary Clay Masque, £6, into roots before you shampoo and condition to absorb the oil that can make hair look and feel lank.

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

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TRIED AND TESTED

Bath-time bliss Our panel rates indulgent bathing products

Radox Feel Blissful with Calendula and Rose, £1·40

To pk Pic

To p Pick

Charlotte ‘I thought the floral perfume was lovely, and my skin felt soft and moisturised afterwards.’

Elaine ‘This had a strong flowery smell, which wasn’t really to my taste, but it created lots of bubbles.’

Petya ‘The scent was interesting and it left my skin feeling nice, but it wasn’t my favourite.’

Imperial Leather Marsh Mallow Bath Cream, £1·40 Charlotte ‘The gorgeous fragrance lingered long after bath time. I’ve found my new favourite bubbles!’

Elaine ‘The smell took me back to my childhood and it felt soft and creamy. Highly recommended.’

Petya ‘I loved the candy scent, and it left my skin feeling lovely and smooth.’

WORDS JO WOODERSON PHOTOGRAPHY DENNIS PEDERSEN

Dove Caring Bath Shea Butter with Warm Vanilla, £3 Charlotte ‘The bubbles were so creamy and moisturising.

It felt like I was being totally pampered!’

Petya ‘This was my favourite fragrance and it left my skin feeling soft, smooth and moisturised.’

Elaine ‘This product was the most soothing, with a subtle scent.’

Calcot Manor The Lazy Evening Bath Essence, £5

OUR PANEL

Elaine ‘I loved the fresh citrus fragrance. It would make a nice gift, as it looks quite expensive.’

Petya ‘My skin felt clean and smooth, and the orange scent is bright and wintry.’

Charlotte ‘I wasn’t keen on the smell, but it left my skin feeling gorgeously soft.’

Petya Valcheva, 35 from Cambridge, has normal to dry skin and uses bathing products when she has time.

Charlotte Jones, 31 from Lincolnshire, has slightly sensitive skin and loves having bubble baths.

Elaine Gay, 36 from Bedfordshire, has normal skin and uses bathing products regularly.

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

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PRIZE DRAW

a famil holiday to Croatia

Stretching along the Adriatic Sea, just a stone’s throw from central Europe, Croatia is a beach-lover’s paradise, and a country full of rich culture. Whether exploring the old city of Dubrovnik, a UNESCO World Heritage Site, island-hopping or taking time out with the family on the beach, there is something for everyone in Croatia.

tel’s outdoor Rela x at theinhog the Adriati c pool overlook FOR YOUR CHANCE TO WIN

The prize includes seven nights’ accommodation at the luxurious, award-winning Valamar Lacroma Dubrovnik Hotel 4*+. The Valamar Lacroma is located on the tranquil Babin Kuk peninsula, surrounded by pine forests, yet just 6km from the buzz of the city. The prize also includes return Croatia Airlines flights from London to Dubrovnik, airport transfers, daily buffet breakfast, a buffet dinner and free entrance to the spa and wellness centre. visit tes.co/croatia by 23:55 on 7 March 2017 where you’ll also find full terms and conditions.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23:55 on 7 March 2017. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults and two children aged 12 or under on the date of travel, staying seven nights at the Valamar Lacroma Dubrovnik Hotel 4*+, Croatia, sharing a family room. The prize includes return Croatia Airlines economy flights from London to Dubrovnik airport (departure airport dependent on date of travel – flights are direct or via Zagreb, Croatia), taxes, one piece of hold baggage per person (up to 23kg), daily buffet breakfast, a buffet dinner on one evening and entry to the hotels spa and wellness centre. Spa treatments, packages and rituals not included. Prize must be taken between 10 April 2017 and 11 December 2017, excluding 1-31 August 2017, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA. Please read the full terms and conditions online at tesc.co/croatia before entering.

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PHOTOGRAPHY, TOP IVO PERVAN, SOURCE: CROATIAN NATIONAL TOURIST BOARD

We’re offering one lucky reader and their family the chance to win a luxury holiday to Dubrovnik, Croatia.

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WIN 1 of 170 Fitbit Flex 2’s

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Opens 18.1.17 and closes 28.2.17. 170 Fitbit Flex 2 prizes to be won. One entry per clubcard account. In selected stores only. For full prize details and terms and conditions see http://www.tesco.com/clubcard/help/terms-and-conditions.

Promoter - Tesco Stores Ltd.

our recipes

For more delicious ideas, visit tesco.com/realfood

Mixed heart pizzettes p40

Creamy chocolate mousse p64

uS moky beetroot, goat’s cheese and quinoa salad 81 V GF u Spiral potato gratin 13 u Swedish prawn cocktail 97 u Vietnamese baguette 70 DF GF u Warm stir-fry salad 97

i Russian syrnik 0 p6 pancakes

MAINS

STARTERS, SNACKS AND SIDES u u u u u u u u u u u

Avocado and pea salad 43 V DF Cheesy arancini 97 V Feta eggs 97 V H arissa chicken and pink slaw flatbreads 81 Herby flatbreads 97 V DF GF Kale crisps 97 Mediterranean bruschetta 64 V Mixed heart pizzettes 40 V Orzo lunchbox salad 27 V Pot-roasted potatoes 44 V GF Prawn ramen pots 81 DF

GF

u u u u u u u u u u u

Baked fish burgers 85 Baked veg rigatoni 27 V Caribbean turkey curry 87 DF GF C hicken, sweetcorn and watercress risotto 70 GF Chicken,

tarragon and mushroom pies 70 Chilli chicken 97 C rayfish and wild mushroom linguine 64 Garlic and thyme roast chicken 69 GF Greek lamb pasta melt 78 I ndian dosa with spiced new potatoes 55 V Kalette and mushroom pasta 10 V

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, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For 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 V are meat- and fish-free (always check ingredients such as cheese, yogurt and ready-made sauces to ensure they’re

uK orean prawn and spring onion pancake 59 DF uM editerranean socca pancakes DF GF 55 uM oroccan chicken and cauliflower one pot 78 u Pomegranate tabbouleh 70 uR ed pepper and spinach potato hash 79 V GF uR oast pork belly with spiced plum sauce 11 DF u Roasted salmon 97 DF GF u Saucy sausage pasta 27 DF uS low-cooked brisket with green salsa 43 DF u Smoky stew 97 DF uS picy pork with chunky bean guacamole 78 DF u Ultimate macaroni cheese 73 u Veggie cannelloni bake 87 V

SWEET TREATS AND DRINKS Apple puffs 97 V Baked bananas 97 V Blood orange posset 14 V GF Cake pop roses 49 Creamy chocolate mousse 64 V GF F rench crêpes with caramelised bananas and oranges 56 V DF GF u Fruity crêpes 23 V uF ruity frozen yogurt bites 84 V GF u Giant jaffa cake 89 u Grapefruit royale 64 V DF u Jam hearts 50 V u Lacy pancakes 17 V u Love cake 44 uM ango and banana DF GF smoothie 97 u Pink sparkler 40 V DF u Pretty pink doughnuts 48 u Russian syrniki pancakes 60 V uT ropical slow cooker cheesecake 93 V

u u u u u u

veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. Recipes marked DF are lactose-free. Recipes marked GF are gluten-free. If you are allergic to nuts always check ingredients are nut-free.

‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For 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

Tesco Food Family Living magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco Food Family Living magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents.

All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. • From BT lines Monday-Friday, daytime calls cost up to 8p plus: 6p per minute for 0870 numbers; up to 5p per minute for 0844 numbers; and up to 10p per minute for 0871 numbers. Mobile and other providers’ charges may vary. Calls may be recorded.

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Find loads more great recipes at tesco.com/realfood