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EDITORIAL Content director (print)
Lauren Rose-Smith Head of food
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director Melanie Robinson-White Senior art editor Alex Whitfield Art editor
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CREATIVE SOLUTIONS Senior commercial
content editor Victoria Boland
CONTENT AND PUBLISHING
Group managing editor Kate Best
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PRODUCTION Production director
Vanessa Salter Production manager
Deborah Homden
WITH THANKS TO Nina Christopher, Liz Honour, Rachel Linstead, Renee Lo, Maxine McCaghy, Charlotte Price, Linzi Pucino, Nicky Rampley-Clarke, Alison Walker
CEDAR COMMUNICATIONS
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TESCO
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The run-up to Christmas can be as joyous as the main event. But whether you’re a ‘tree up on the 1st’ kind of host (see our decoration ideas on p85), or a night-before-Christmas shopper, once you’ve flicked through this issue you’ll be setting aside a Sunday to make gravy and a show-stopping dessert for the freezer – the Pistachio ice cream terrine, p35, will wow guests! Keep hold of the issue for its handy turkey guide, p43. Now’s also a good time to think about the drinks cupboard. Get a few bottles in to hide away for later – check out our drinks guide, p51. Feed your Christmas spirit and get planning!
EVERYDAY
19 Cook once, eat twice 95 5 for £25 114 Jamie Oliver
WEEKEND
23 Field to fork
77 Festive favourites get an exciting new twist
122 Treat of the week
KNOW-HOW
31 Try the trend: Alpine-inspired sharing boards
33 Cooks reveal how they get ahead for Christmas
43 Your ultimate turkey guide
120 Too good to waste
SHOPPING
11 What’s in store 85 Christmas gifts and decorations
HEALTH & WELLBEING 103 Health updates
105 My health kicks: Dr Alex George 107 Winter wellness
COVER RECIPE Panettone French toast, p79
RECIPE Jules Mercer PHOTOGRAPHY
Mowie Kay FOOD STYLING Mima Sinclair
PROP STYLING Victoria Eldridge
Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. 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 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. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express 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. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.
Get ahead with meals to make now and enjoy at Christmas
Turn to p51 for your 24-page guide to over 50 festive sips. There’s something for every occasion, from Christmas prep to New Year. Cheers!
Clementine rice salad 24
Creamed mustard leeks 29
Golden milk porridge with fruit & seeds 113
Golden sesame chicken toast 39
Quick haricot bean purée 118
Batch-it-up chicken, pork & bean stew 115
Black bean baked eggs 20
Chicken & grain traybake 97
Chipotle black bean & sweet potato tacos 20
Clementine glazed salmon 25
Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.
Vegetarian (free from meat and fish) Vegan (free from animal-derived products)
Dairy free (free from milk-derived products)
Gluten free
Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.
Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.
Creamy red onion al forna 117
Leek & tarragon risotto
Panettone French toast
Roast turkey with stuffing & gravy
Sardine & broccoli spaghetti
& lentil cassoulet
hot honey ham
Spiced carrot falafel burgers
The ‘Christmas sandwich’ burger 82
Veggie harissa ragu with bulgur wheat 96 Vietnamese-style noodle soup 108
rolls
ginger shots
Makowiec (Polish poppy seed cake)
Pistachio & chocolate stuffed croissants
Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.
Prices and availability are subject to change. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press.
Alcohol For more information about responsible drinking, visit
Helping you make better choices
From eating well and taking care of yourself to reducing food waste and using less plastic, it all starts with what you put in your basket. Look out for the Better Baskets logo to help you make better choices with Tesco. Scan the QR code to find out more.
Sign up and choose any delivery or collection slot for any day, including same day**. Plus, get early access to Christmas slots.
Only £6.99/month with a 12-month plan. Scan the QR code or visit tesco.com/deliverysaver to sign up today.
‘Bring
the family together to make this village!’
‘Which foods give you that tingly, festive feeling? For some people it’s a mince pie or mulled wine, but for me it’s gingerbread –that sweet, fiery biscuit that doubles up as an activity too. Carving out time to bake and build a biscuit masterpiece with my family is a tradition we hold dear among the chaos. If a gingerbread house isn’t your thing, we’ve got kits to make a tree, candy cane or village.’
Switch up your usual biscuit for the taste of a Christmas market. Tesco Finest 6 Stollen Slices, £4.25 (71p each), are sweet, buttery and enriched with rum. To dunk or not to dunk? The choice is yours!
come in a keepsake lasts longer. Use it change or to keep
Simmer Mulled Wine Spices 21g, £1.50 (£7.14/100g), in red wine (we love Merlot or Zinfandel) for a sweet sip. Also great in alcohol-free wine.
Buy this rich, decadent Tesco Finest Blackberry & Dark Chocolate Panettone 750g, £16 (£2.13/100g), now and keep it in the cupboard for Christmas.
Forget the panic to grab the last turkey on Christmas Eve. Bag a Frozen Medium Basted British Turkey Whole Bird 3.9kg-5.2kg , £20 (£5.13/kg), now, and defrost it before the big day. Want a great suggestion for how to cook it? See p48.
Win over anyone’s heart with chocolates. Pick classic flavours like Tesco Finest Free From Salted Caramel Flavour Truffles 80g, £4.50 (£5.63/100g)
Stock up on longer-life foodie gifts now to spread the cost over Christmas
1. Tesco Finest Camembert D’Isigny Sainte-Mère
250g, £3.20 (£1.28/100g)
Tesco’s sourdough range has a new addition, this time with a festive twist.
Slice Tesco Finest
Fig, Apricot & Cranberry Sourdough
500g, £3.25 (65p/100g), and try it in place of your usual bread in French toast or bread and butter pudding, or simply slathered with butter and marmalade for a festive breakfast.
300g,
3 OF THE BEST…
The best cheeseboards pack variety. Pick a mix of soft, hard, smoky, creamy and sharp blocks. Don’t overlook a quality mozzarella - it’s not just for pizza, especially one with added flavours like this! Look out for new cheeses arriving for Christmas too.
When the jar looks this good, you’ll want to show it off. Serve with a cheeseboard or gift in homemade hampers. Tesco Finest Spiced Apple & Pear Chutney 220g, £1.85 (84p/100g); Tesco Finest Horseradish Sauce 170g, £1.80 (£1.06/100g); Tesco Finest Red Onion Chutney 230g, £1.85 (80p/100g)
…is on 24 November, the last Sunday before Advent. It’s when you’d typically make your Christmas pudding or cake. This year we’re cheating with Tesco Finest Christmas Cake Kit 1.51kg, £12 (£7.95/kg)!
Looking to get more plants in your diet? Here’s an easy win that’s packed with veggies, seeds, seasonal chestnuts and lentils.
Plant Chef 2 Seeded Roasts with Roast Garlic & Port Gravy 310g, £2.75 (89p/100g)
Sliced Brussels Sprouts and Chestnuts with Butter and Honey 500g , £2.20 (44p/100g), fuse sweet and salty for an on-trend flavour combo, and can be cooked from frozen, meaning less prep.
Cream of Tomato Soup* 400g, 62p (16p/100g); Vegetable Soup* 400g, 62p (16p/100g); Minestrone Soup* 400g, 62p (16p/100g)
Low effort, great value and packed with veg? Sounds perfect to us! For a warming, autumnal lunch, these tinned soups have it all – plus they count towards 1 of your 5-a-day. That’s why they’re part of Better Baskets, helping you make better choices, every time you shop. From creamy tomato to hearty vegetable and herby minestrone, stock up now and make lunchtimes a breeze.
Thanks to all our customers who voted, like Ria. We’re buzzing.
Get in the festive spirit with Christmas favours to enjoy in The Café or to take away. From 12 November to 2 January, try drinks specials including Panettone Latte and a Spiced Blood Orange & Fig Winter Warmer, alongside sweet treats like Viennese Mince Pies.
GIVE ME MORE! Scan the QR code to find your nearest Café at Tesco.
This year’s Festive Food to Order service closes on 14 December. Make hosting a breeze with the exclusive Chef’s Collection of show-stopping dishes, plus all the other food you could want to make your Christmas extra special.
GIVE ME MORE! Scan this QR code to browse and shop the Festive Food to Order range now.
Festive specials include this Black Forest Iced Mocha, plus a Brie & Bacon Croissant, Festive Mac ’n’ Cheese and Brie & Bacon Toastie.
Make Taco Tuesday go further with these clever double-duty recipes
for the weekend
CHIPOTLE BLACK
BEAN & SWEET
POTATO TACOS
Serves 4 freeze bean mixture only
Takes 1 hr
Cost per serve £1.48
2 tbsp vegetable oil
2 onions, fnely chopped
2 tbsp tomato purée with garlic
2 tbsp chipotle paste
1 tbsp ground cumin
1 red pepper, fnely chopped
4 x 400g tins black beans, drained and rinsed
15g fresh coriander, fnely chopped
1½ limes, 1 zested, all juiced
5 medium sweet potatoes, scrubbed and cut into 2cm chunks
3 large vine tomatoes, fnely chopped
½ green chilli, deseeded and fnely chopped
2 spring onions, fnely chopped
8-pack mini tortilla wraps
80ml soured cream
80g reduced-fat salad cheese, crumbled
1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a lidded saucepan over a medium heat; fry the onions for 5 mins or until starting to soften. Add the tomato purée, 1 tbsp chipotle paste and the cumin and cook for 2 mins, stirring frequently, until the purée has caramelised.
2 Stir in the pepper, beans and 500ml water, cover then simmer for 35 mins, stirring occasionally. Uncover and cook for 5 more mins, stirring vigorously to help thicken and break down the beans. Add a splash more water if needed, then remove from the heat and stir through a third of the coriander, the juice of 1 lime and half the zest.
3 Spoon half into a container; once cooled, cover and store in the fridge for up to 3 days.
4 Meanwhile, on a large baking tray, toss the sweet potatoes with the remaining oil and chipotle paste. Roast for 30-35 mins, tossing occasionally, until lightly caramelised and softened. Transfer half to a container: once cooled, cover and store in the fridge for up to 3 days.
5 To make the salsa, mix together the tomatoes, chilli, spring onions, half the remaining coriander and all the remaining lime zest and juice. Warm the tortilla wraps in the oven for 30 secs. Divide the beans between them and top with the roasted sweet potato, salsa, soured cream and cheese. Scatter with the remaining coriander to serve.
Each serving contains
BLACK BEAN BAKED EGGS
Serves 4
Takes 25 mins
Cost per serve £1.74
1 tbsp vegetable oil
2 mixed colour peppers, cut into 1cm slices
2 large garlic cloves, thinly sliced
leftover chipotle beans leftover roasted sweet potato
400g tin fnely chopped tomatoes
4 eggs
80g reduced-fat salad cheese, crumbled
15g fresh coriander, fnely chopped
1 ripe and ready avocado, thinly sliced
1 Heat the oil in a deep, lidded frying pan over a high heat and fry the peppers and garlic for 5 mins. Reduce the heat to medium, then stir through the chipotle black beans, sweet potato chunks and tinned tomatoes. Bring to a gentle simmer and cook for 2 mins, stirring occasionally.
2 Use a spoon to make 4 ‘wells’ in the bean mix. Crack an egg into each well.
3 Scatter over the cheese, cover, then cook for 6-8 mins until the egg whites have set but the yolks are still runny.
4 Scatter with the coriander and finish with a grind of black pepper. Serve with sliced avocado.
Each serving contains
That Black Friday feeling lasts longer with Clubcard Prices, frozen for your whole contract, plus Clubcard points for even more value. It pays to be connected
Get ready for Christmas with these festive ideas and make-ahead dishes using the season’s best produce
‘Our fruit is grown in a sun-drenched Mediterranean climate, in frost-free areas no further than 50km from the coast.’
CLEMENTINE RICE SALAD
Serves 4 as a starter or 2 as a main
Takes 10 mins
Cost per serve £1.28
COOK’S TIPS Make the dressing up to 2 days ahead; store in the fridge. Swap the rice for quinoa, pearl barley or bulgur wheat.
Luis Miguel Lavado Macias, commercial director, AMFRESH,
Spain
Whisk together the zest and juice of 2 clementines, 1 tbsp red wine vinegar, 1 tsp maple syrup, 3 tbsp olive oil and ½ tsp sumac; season and set aside. Peel 4 clementines and slice into rounds; add the slices from 3 to a mixing bowl with
a 250g pack wholegrain microwave rice, 1 fnely sliced small red onion, 80g pack watercress and 15g sliced fresh mint leaves. Pour over the dressing and toss to coat. Divide among plates, then scatter with 50g each chopped roasted salted pistachios and pomegranate seeds, the remaining clementine slices and an extra pinch of sumac to serve. Each serving (4) contains of the
intake. See page 8. Carbohydrate
CLEMENTINE
GLAZED SALMON
Serves 4
Takes 30 mins
Cost per serve £2.85
COOK’S TIP Use this versatile clementine glaze for roast ham, pork or poultry, or pour over roasted carrots or other root veg.
500g boneless salmon half side
2 garlic cloves, finely grated
2cm piece fresh ginger, peeled and finely grated
6 clementines, 4 zested and juiced, 2 thinly sliced
2 tbsp clear honey
½ tsp reduced-salt soy sauce
1 cinnamon stick or star anise
2 tsp olive oil
10g fresh coriander, leaves picked
5g fresh chives, snipped
2 spring onions, thinly sliced
1 Preheat the oven to gas 6, 200°C, fan 180°C. Lay the salmon, skin-side down, on a lined baking tray.
2 Put the garlic, ginger, clementine zest and juice in a saucepan with the honey, soy sauce and cinnamon stick. Bubble over a medium-high heat for 3-5 mins until thickened and syrupy.
3 Brush the salmon with the oil, arrange the sliced clementines on top, then pour over the clementine glaze. Bake for 12-15 mins until cooked through but still slightly pink in the centre.
4 Transfer to a platter; drizzle over the glaze from the tray. Scatter with the herbs and spring onions. Each serving contains
LEEK & TARRAGON
RISOTTO
Serves 6
Takes 45 mins
Cost per serve
£1.41
30g unsalted butter
1 tbsp olive oil
1 onion, finely chopped
500g pack leeks, washed, outer leaves removed, trimmed and finely sliced
300g risotto rice
125ml white wine (optional)
1 vegetable stock pot, made up to 1.2ltr
50g grated pecorino
10g fresh tarragon, leaves picked
125g pack soft goat’s cheese
1 Melt 25g butter with the oil in a deep, lidded frying pan over a low-medium heat, and fry the onion and leeks for 10 mins or until softened but not coloured. Stir the rice through and cook for 1 min. Pour in the wine, if using, and bubble for 2-3 mins until absorbed.
2 Add a ladleful of stock to the rice, stirring until absorbed. Repeat until the rice is cooked, stirring constantly: this should take about 18-20 mins.
3 Remove from the heat and stir in the remaining butter and most of the grated pecorino. Cover and rest for 2 mins.
4 Season and add a splash more stock to loosen, if needed. Stir in the tarragon; divide among bowls. Dot with the goat’s cheese, then add the remaining pecorino and a twist of black pepper to serve.
Each serving contains
‘Our leeks are grown in the nutrient-rich silt soils of Lincolnshire. This is essential to give the leeks their sweet, mild onion flavour and perfect texture.’
Esmee Lai, growing manager, A H Worth Produce, Lincolnshire
CREAMED MUSTARD LEEKS
Serves 8 as a side
Takes 45 mins plus freezing Cost per serve 94p
GET AHEAD Decant into an ovenproof dish before baking. Cool to room temperature, then freeze. To serve, defrost overnight in the fridge, then reheat in the oven until piping hot throughout.
Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp olive oil in a deep, ovenproof frying pan over a high heat. Take the meat out of 375g reduced-fat pork sausages and fry with the leaves from 6 fresh thyme sprigs for 6-7 mins until golden, breaking up the meat with a spoon. Transfer the sausage meat to a bowl with a slotted spoon. Melt 15g butter
in the pan and reduce the heat to low-medium. Sauté 6 trimmed, thickly sliced leeks for 12 mins, stirring regularly and scraping up any bits on the bottom of the pan. Stir in 30g plain flour and 1 tbsp each Dijon and wholegrain mustards; cook for 1 min. Pour in 300ml milk and 250ml single cream and stir for 3-4 mins until thickened. Remove from the heat, stir in 120g grated Cheddar and season. Top with the sausage meat and the leaves from 2 thyme sprigs, then bake for 10-12 mins until golden and bubbling. Each serving contains
of the reference intake. See page 8.
Baby, it’s cold outside! Get cosy with our Alpine-inspired sharing board. No chalet or skis required
MAKE IT AT HOME
Bake a Camembert until gooey, then top with chopped cornichons, crinkle-cut gherkins and capers. Dress with dill and a little pickle juice. Serve with bread, charcuterie and any sliced vegetables for dunking.
Find pleasure in the planning with these special make-ahead recipes from our community of expert cooks
BRYONY BOWIE, DEPUTY FOOD EDITOR
‘There are a lot of dietary requirements in our house at Christmas now, so a dessert everyone can eat is hard to find. Happily, this ice cream terrine does the trick, and it can be easily made vegan with dairy-free alternatives too. The speedy, no-cook olive oil caramel is a game-changer!’
ICE CREAM
TERRINE
Serves 8
Takes 30 mins plus at least 5 hrs freezing
Cost per serve £1.05
GET AHEAD The terrine will keep for up to 3 months in the freezer. The caramel will keep chilled for up to a week in an airtight container.
rapeseed or sunfower oil, for greasing, plus
1 tsp (optional)
200g shelled pistachios, 50g roughly chopped
250ml whipping cream
150g condensed milk
½ tsp vanilla extract
1 orange, zested (optional)
For the olive oil caramel
50ml extra-virgin olive oil
75ml maple syrup, chilled pinch of sea salt fakes
1 Grease a 900g loaf tin with oil and line with a double layer of clingfilm, leaving enough overhang to completely cover the top of the tin.
2 Blitz 150g pistachios in a blender for 15-20 mins until it forms a paste with a similar consistency to peanut butter – it’ll look like fine crumbs, before clumping, then going smooth. Add 1 tsp rapeseed oil, if you like, to help speed up the process.
3 Whip the cream with an electric whisk until it reaches stiff peaks. Whisk in the condensed milk, pistachio paste, vanilla extract, half the chopped pistachios and a pinch of salt. Scrape into the tin, cover with the clingfilm, then freeze for at least 5 hrs or overnight.
4 When ready to serve, make the caramel. Whisk together the olive oil and maple syrup with a pinch of sea salt flakes to make a silky caramel sauce.
5 Uncover the clingfilm and invert the tin onto a serving plate. Firmly tap the tin to release the terrine, then peel off the clingfilm. Drizzle with the caramel and scatter with the remaining chopped pistachios and the orange zest, if using, to serve. Each serving contains
USE IT UP
Use leftover condensed milk in an extra-indulgent hot chocolate, to make other homemade ice creams or in microwave fudge.
ZUZA ZAK, COOKERY WRITER
‘Makowiec is a Polish and Slavic poppy seed cake eaten over the festive period. It takes many forms, but this rolled version reminds me of my childhood. It’s a much-loved cake because you can play around with the filling – some add candied orange peel, others chopped dried apricots. I’ve gone for a simple version – the filling is smooth and easy to work with.’
Serves 16
Takes 1 hr plus proving Cost per serve 50p
MAKE AHEAD Freeze the un-iced cake for up to 6 weeks. Once defrosted, warm through in a low oven, then drizzle over the icing to serve.
110ml whole milk
100g butter
400g plain four, plus extra for dusting
4 tbsp caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
For the filling
40g raisins
3 tbsp cherry brandy
150g poppy seeds
40g walnut pieces, chopped
100g ground almonds
200g clear honey
For the decoration
150g icing sugar
½ lemon, juiced
40g mixed peel
1 Microwave the milk in 10 sec bursts until warm. Melt the butter in the same way. Mix together the four, sugar, yeast and a pinch of salt, make a well in the centre, then add the warm milk, melted butter and eggs. Use clean hands to bring everything together, then knead on a lightly foured surface for 8-10 mins until it starts coming away from your hands. Put into a bowl, cover and leave in a warm place for 2 hrs or until tripled in size.
2 Meanwhile, make the filling. Cover the raisins with the brandy; set aside. Rinse the poppy seeds in a sieve, then add to a pan with enough boiling water to cover by 1cm. Bring to the boil, then simmer for 20-30 mins until softened, skimming any foam off the top. Drain any excess water and set aside.
3 Once cool, blitz the poppy seeds in a blender for about 20 mins until they turn grey. Add the soaked raisins and walnuts, then blend to incorporate.
4 Meanwhile, toast the ground almonds in a dry frying pan over a low heat for 8-10 mins until golden. Add to the poppy seed mixture along with the honey, then blend to incorporate.
5 Preheat the oven to gas 4, 180˚C, fan 160˚C. Tip the dough out onto a foured surface and knead for 2 mins. Roll out into a rectangle about 20 x 40cm. Spread over the filling, leaving a 2cm border. Roll up from a short side, folding in the edges as you go.
6 Put onto a sheet of baking paper and roll the paper around it twice, leaving a finger-width gap between the roll and the paper so it can expand. Put on a baking sheet; bake for 30-35 mins until golden. Transfer to a wire rack to cool.
7 Whisk together the icing sugar and lemon juice to make an icing, then drizzle over the almost-cool cake and scatter with the mixed peel. Cut into slices to serve. The cake will keep for up to 5 days in an airtight container. Each serving contains
KWOKLYN WAN, CHEF
‘I have vivid memories of spreading stack after stack of prawn toasts ready for frying back in my restaurant days, followed by the delight of diners as they bit into the juicy triangles. Christmas is a time for sharing, and a plate stacked high with glistening golden sesame chicken toasts is the perfect festive finger food for a gathering.’
Serves 6
Takes 30 mins
Cost per serve 88p
MAKE AHEAD Make the toasts up to the end of step 2. Stack together in pairs with the seeded sides touching, then wrap in clingfilm and freeze until needed. Air-fry from frozen for 12 mins, then flip and cook for 4 more mins.
6 slices bread (use your favourite)
70g sesame seeds spray oil
1 spring onion, fnely sliced
sweet chilli or hoisin sauce, for dipping (optional)
For the chicken mixture
400g chicken thigh fllets, roughly chopped
3 spring onions, chopped 2cm piece fresh ginger, peeled and grated
1 egg
1½ tbsp cornflour
½ tsp fne salt
¼ tsp white pepper
1 tsp granulated sugar
1 tbsp sesame oil
1 Blitz all the ingredients for the chicken mixture in a blender to a smooth paste.
2 Spread the mixture evenly over the bread, going all the way to the edges. Tip the sesame seeds onto a plate, then dip the spread-side of the bread on them, pressing lightly to stick.
3 Preheat an air-fryer to 185°C. Spray each side of the bread with oil. Cook in batches, seed-side up, for 8 mins. Carefully flip, then cook for 2 mins or until golden and crispy. Slice into triangles, scatter with the spring onion and serve with sauce, if you like.
If the cooking liquid isn’t too sweet or salty, use it as a stock. No slow-cooker?
Simply simmer the gammon for 1 hr or until cooked through.
ELLI DONAJGRODZKI, HEAD OF FOOD
‘My mum would cook a ham for Boxing Day games nights. It was always a treat: the sweet, sticky glaze perfectly contrasting with the salty meat. I’d sneak into the kitchen to carve off an extra slice… This is my version, with an on-trend hot honey glaze and tart plums to counteract the sugar. It has a mellow heat; if you like it spicy, up the chillies.’
HOT HONEY HAM
Serves 6 Takes 6 hrs
Cost per serve £2.14
GET AHEAD Prepare until the end of step 1; leave to cool. Wrap well, then freeze for up to a month. Defrost in the fridge, then continue.
2 carrots, chopped
2 celery stalks, chopped
1 tsp peppercorns
2 bay leaves
900g-1.1kg Tesco Finest unsmoked cured gammon joint
1ltr apple juice
6 plums, halved
For the glaze
3 tbsp clear honey
1 tbsp soft dark brown sugar
1 tsp crushed chillies
3 star anise
3 tsp sweet chilli & garlic sauce
2 tsp mustard powder
1 tsp white wine vinegar
1 Put the carrot, celery, peppercorns and bay leaves in a slow-cooker. Nestle the gammon on top, then pour over the apple juice. Add enough cold water to cover the gammon, then cook on low for 4-5 hrs until cooked, topping up with water if needed. Remove the gammon and set aside for 10 mins or until cool enough to handle. Discard the carrot, celery, peppercorns and bay leaves.
2 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with foil, then set a rack on top. Remove the string from the gammon and use a knife to remove the skin, leaving behind about a 1cm layer of fat. Score diamonds into the fat.
3 Heat the glaze ingredients in a pan with some seasoning over a low heat for 2-3 mins until warm and combined.
4 Put the ham on the roasting rack, brush all over with half the glaze, then roast for 15 mins. Baste the ham with juices from the tray, then add the plums to the tray with 1-2 tbsp water to stop the sauce burning. Put the rack back on top, then brush the remaining glaze over the ham. Roast for 15 mins or until caramelised, covering with foil if it catches.
5 Transfer the ham, plums and any cooking juices to a serving dish; cover and rest for 10 mins before slicing to serve.
Each serving contains of the reference intake. See page 8.
For a Christmas turkey that takes the crown, carve out time to read our expert guide. Then shop, prep and cook with confidence
Few things shout Christmas as loudly as turkey. But despite over half of us tucking into it on the big day, we never seem to find it less daunting to cook. From dry meat to the age-old fear that it won’t fit in the oven, even an experienced cook can struggle to master this centrepiece. But, with a few simple tips and expert advice from a Tesco chef, we’re here to help you become a turkey-cooking connoisseur.
We asked Tesco senior development chef Ellie Coughlan for her top tips on the perfect turkey.
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The secret to turkey brilliance? Planning ahead. Just follow these easy tips
‘If buying a whole bird, estimate the size at about 450g per person. If you’d like leftovers, plan for up to 600g and factor that in when you choose your bird. Can’t decide whether you want a whole turkey? See our guide on p47 to fnd which option is best for you.
The less chilled the turkey, the more chilled you’ll be. Why? Colder birds take longer to cook, so remove from the fridge an hour beforehand for a whole turkey and 30 minutes for smaller joints, and preheat the oven. Make sure you’ve allowed plenty of time to defrost if frozen.
3 5
(KITCHEN) ROLL WITH IT
‘Patting the turkey dry with paper towels removes excess moisture from the skin, which helps it to crisp up during roasting,’ Ellie recommends. ‘After drying, let the turkey sit uncovered in the refrigerator for a few hours or even overnight. This makes it even crispier.’
Cooking at Christmas can feel epic, but the right kit can make it easier. Go Cook Butcher’s Block 46 x 30cm, £22; Go Cook Knife Sharpener, £8; Go Cook Digital Timer And Thermometer, £12; Go Cook Oil Baster, £4.50; Go Cook Marble Roaster Large, £10
To check your turkey is fully cooked through, insert a meat thermometer into the thickest parts of the leg and breast (avoiding the bone). You want it to read 75°C or above. You can also insert a skewer and look to make sure the juices run clear. If they’re pink or the temperature is below 75°C, cook for 15 mins more, then retest. See the table on p47 to fnd out how long to cook for based on size.
Don’t rush the resting! Ellie explains: ‘I cook the turkey before all other components go in the oven; the longer the resting time the better.’ This frees up oven space and ensures the meat is juicy. You can wrap the bird in foil, then a clean tea towel to keep it warm and tender for up to an hour,’ she suggests.
‘It’s best if you remove the dark meat first, then make sure you are using a sharp knife to carve the breast on the angle. It’ll be easier if your meat is well rested’
Ellie Coughlan, Tesco chef
Your biggest cooking concerns, answered by Ellie
Q
The skin is browning but it’s not cooked through, what do I do?
Reduce the oven to a lower temperature and cover the turkey with foil; this will stop it becoming any darker.
Q My guests think turkey has no flavour. How can I prove them wrong?
Brining a turkey (salting before cooking) is a great way to achieve maximum flavour. You can either do a wet or a dry brine, but I prefer dry as this allows you to get that golden skin. You can fnd a recipe for brined turkey on Tesco Real Food, at tes.co/brineaturkey.
Q
How can I swerve the dreaded dry meat?
Butter under the skin adds moisture – you can blend softened butter with garlic,
lots of herbs and citrus for extra flavour – and pair with your dry brine. Then rest the turkey as long as you can before carving.
Q I want that golden skin – how do I do it?
Cooking at a higher temperature for the frst 20-30 minutes (with your ‘dry’ skin rubbed in flavoured butter) will give a golden colour. It’s important to then reduce the temperature for the rest of the cook.
QI’ve heard cooking stuffing inside the turkey can be a health hazard. Is this true? It’s safest to only put stuffing in the neck cavity to allow air to circulate properly. Add aromatics, such as fresh herbs, to the main cavity.
1 Make sure your knife is sharp and you’re working on a clean surface. Remove the wings.
2 Carve around the legs and remove, loosening between the drumstick and thigh to split them.
3 Use the back bone as a guide to remove the breast meat, before slicing to serve.
GIVE ME MORE!
Scan this QR code for a full video on how to carve a turkey, on Tesco Real Food.
1 FEED A CROWD
Opt for a whole turkey and you’ll have plenty to go round, including a mix of white and dark meat and enough leftovers.
2 SMALL FAMILIES
Thighs are ideal for smaller celebrations. They don’t dry out as quickly as the breast, so it’s easy to get tender, moist meat.
3 NO BONES, PLEASE!
If you prefer boneless meat, pick the breasts. They’re ideal for serving two. Wrap in bacon to keep the lean meat moist.
4 FEAST IN A FLASH
A crown will cook more quickly than a whole bird and is great for smaller ovens, but this convenience can make it more pricey.
5 ITALIAN TWIST
If you love a handson recipe and don’t want to carve, try a porchetta - in this one, turkey breast is rolled with herbs and wrapped in pancetta. Find the recipe at tes.co/porchetta.
1 2 3 4 5
COOKING CALCULATOR
Weigh the turkey once it’s prepared and stufed. For a whole bird less than 5kg, allow 20 mins per kg + 80 mins. For 5-9kg birds, it’s 20 mins per kg + 105 mins. Your oven should be gas 5, 190°C, fan 170°C.
Serves 12
Takes 3 hrs 50 mins
Cost per serve £3.32
5kg turkey, giblets removed
5 Tesco Finest echalion shallots, 1 halved, rest fnely chopped
3 bay leaves
4 celery sticks, halved widthways
For the stuffing
50g butter, softened, plus extra for greasing
2 slices sliced bread, blitzed to crumbs
75g dried cranberries, chopped
24 fresh sage leaves, half fnely chopped
50g ready-cooked chestnuts, chopped
350g pack Tesco Finest pork sausagemeat
1 orange, zested
1 whole nutmeg
180g pack Tesco Finest dry cured pancetta
For the gravy
125ml dry sherry or white wine
1 tbsp redcurrant jelly, plus extra to taste
1 chicken stock cube, made up to 800ml-1ltr squeeze of lemon juice (optional)
3 tbsp cornflour, mixed with 3 tbsp cold water
1 Remove the turkey from the fridge 1 hr before cooking to come to room temperature. Pat the skin dry with kitchen paper, put the halved shallot and 1 bay leaf inside the main cavity, then tie the legs together with wet kitchen string. Set aside.
2 To make the stuffing, melt half the butter in a frying pan over a low heat. Fry the chopped shallots for 10 mins or until soft; tip into a bowl and leave to cool. Add the breadcrumbs, cranberries, chopped sage, chestnuts, sausagemeat, half the orange zest and a generous grating of nutmeg (about ¼ of the nutmeg); season and mix well.
3 Preheat the oven to gas 4, 180°C, fan 160°C. Mix together the remaining butter, orange zest and another grating of nutmeg (about ⅛ of the nutmeg), then use your fingers to gently ease the skin away from the turkey breast, being careful not to tear it. Carefully spread the softened butter under the skin and over the breast to thinly cover.
4 Use about 300g stuffing mix to stuff the neck cavity, then turn over the turkey so it’s breast-side down. Pull the skin down over the stuffing to encase it and secure with cocktail sticks. Weigh the stuffed turkey to calculate the cooking time based on 20 mins per kg, plus 105 mins (ours was 5.3kg, so a cooking time of about 3½ hrs).
5 Arrange the celery in the base of a flameproof roasting tin with a bay leaf on top. Place the turkey on top, breast-side-up, then loosely cover with lightly buttered foil. Roast for the calculated time, basting with the juices after 1 hr and then every 45 mins. Remove the foil for the final 45 mins to allow the skin to crisp up, checking it doesn’t darken too much.
6 Meanwhile, shape the remaining stuffing into 12 balls. Wrap each in a slice of pancetta, tuck in a sage leaf, then cover and chill until ready to cook.
7 Check the turkey is cooked through by inserting a meat thermometer into the thickest parts of the leg and breast, avoiding the bone; it should read at least 75°C. Or, insert a metal skewer in the same way and check the juices run clear. If they’re pink or the temperature is below 75°C, roast for another 15 mins before retesting. Once cooked, put on a board and cover loosely with foil and tea towels to rest for at least 30 mins, or up to 1 hr. Meanwhile, bake the stuffing balls for 25-30 mins until cooked.
8 To make the gravy, transfer the celery from the tin to a saucepan. Tip the juices from the tin into a jug, leave to settle, then skim off the excess fat. You need about 400ml juices: if you have less, add stock to make up the difference. Tip into the pan
9 Put the roasting tin on the hob over a mediumhigh heat; once hot, add the sherry or wine, scraping the tin with a wooden spoon to deglaze. Carefully pour into the pan; stir in the redcurrant jelly, 800ml stock and a bay leaf. Bring to the boil, then bubble rapidly for 10 mins or until starting to reduce. Season to taste, adding more redcurrant jelly and a squeeze of lemon juice, if you like.
10 Strain the gravy through a sieve, then return to the pan. Whisk in the cornflour until thickened - if it’s still too thin, repeat with another 1 tbsp cornflour mixed with 1 tbsp water. Keep warm over a low heat, not letting it boil, until needed. Serve with the carved turkey and stuffing balls. Each
...get the worm – and a whole lot more if they order their turkey in advance. Head to tesco.com/festive-food to ensure you don’t miss out. If you’re a Delivery Saver customer, you can secure your slot and order online between 5 November* and 14 December. See p17 for more details.
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RECIPES, BOTTLES & IDEAS
Toast the season with fabulous tipples to get you in the spirit
Bottles, ideas and cocktails to celebrate the good times
Have you tapped into the trend for quality tequila yet? Made with 100% Blue Weber Agave, this double-distilled bottle is the world’s most-awarded tequila* 1800 Blanco Tequila 70cl, £32 (£45.71/ltr). 1.9 units and 106kcal/50ml serve (212kcal/100ml)
2
SPICE THINGS UP
With its blend of citrus, spice and pepper botanicals, this triple-distilled, small-batch gin is clean and fiery, while the juniper packs a punch.
Zealot’s Heart 70cl, £30 (£42.86/ltr). 1.1 units and 120kcal/50ml serve (240kcal/100ml)
3
CLAIM TO FAME
Whether it’s in a G&T or a wintery twist on a spritz, this awardwinning gin hits the spot — like rhubarb crumble in a glass! What’s not to love?
Whitley Neill Rhubarb & Ginger Gin 70cl, £29 (£41.43/ltr). 1.03 units and 113kcal/25ml serve (452kcal/100ml)
4
COFFEE BREAK
From Espresso Martinis to cold-brews, our thirst for coffee is booming, and this rich and smooth liqueur does the trick.
Tesco Coffee Liqueur 70cl, £8.50 (£12.14/ltr). 1 unit and 116kcal/50ml serve (232kcal/100ml)
FRUITS OF THE FOREST PUNCH
Serves 4 Takes 10 mins 2.3 units and 206kcal per drink (99kcal/100ml)
Pour 300ml Tesco Finest prosecco, 300ml forest fruits juice and 150ml vodka into a jug. Fill with ice cubes. Crush 1 ginger biscuit and mix with ½ tsp mixed spice and 1 tsp granulated sugar. Brush honey on sections of the outside of 4 tall glasses then sprinkle with the biscuit mix, shaking off excess. Fill each glass with ice, top with punch and garnish with frozen blackberries For an extra flourish, thread fanned-out apple slices and apple star shapes onto cocktail sticks as a garnish.
Each serving contains
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Finally: a quality non-alcoholic substitute for gin packed with all its taste. Distilled four times, this booze-free bottle features the same juniper and citrus notes as its alcoholic counterpart. A true zero hero. Tanqueray Alcohol Free 0.0 70cl, £17 (£24.29/ltr). 0 units (ABV 0.0%) and 3kcal/50ml (6kcal/100ml)
7 IT’S 5PM SOMEWHERE…
Aperitivo (a drink and snack enjoyed before dinner) isn’t just for summer. Pair a canapé like devils on horseback with a cocktail, such as Charred Orange & Cranberry Spritz.
8
FUN FUSIONS
‘Third culture’ cuisine –the food of people raised outside of their parents’ cultures – is spilling over into drinks too: so why not pep up your Margarita with a dash of gochujang sauce?
9 SHARING IS CARING
Pre-mixed batches of cocktails are perfect for effortless entertaining. Simply fill a large punch bowl with ice, add a spirit and a combination of juices, then stir to combine. Top up with soda water, garnish and ask everyone to help themselves!
10
ALOHA, SANTA!
For winter ‘sun’, serve holiday cocktails: Mojitos, Piña Coladas and Daiquiris with playful garnishes.
Aged for more than a decade in both the bottle and barrel, this warming red combines Tempranillo, Graciano and Mazuelo grapes to serve up hints of vanilla, spice and fruit. A corker with roasts. Faustino Rioja
It simply wouldn’t be Christmas without a bottle of Warninks Original Advocaat 70cl, £15.50 (£22.14/ltr). Made from eggs, sugar and brandy, this smooth and velvety drink is a festive favourite for good reason and the star ingredient in a Snowball cocktail. Sure to get any party started! 0.9 unit and 65kcal/25ml serve (260kcal/100ml)
At Tesco, not only can you be sure that great value is celebrated, but also that quality is guaranteed. Make the festive period memorable – whether you’re having canapés with friends, a full family Christmas feast, or seeing in the New Year. Look out for offers in store and online to make your money go further. GIVE ME
Download the Tesco Grocery & Clubcard app to view the latest ofers and access your Clubcard vouchers and coupons all in one place.
Give tried-and-trusted cocktails a twist this Christmas with our fresh takes on familiar favourites
CHOC ROCKS ESPRESSO MARTINI
Serves 2 Takes 5 mins
1.7 units and 217kcal per drink (219kcal/100ml)
Make up 30ml strong black cofee. Cool slightly. Mix 25g mascarpone with the coffee until smooth, then pour into a cocktail shaker. Add 50ml Baileys
Chocolate, 75ml vodka and a handful of ice cubes
Shake well until the shaker feels very cold, then strain into 2 chilled coupe or Martini glasses. Dust with 1 tsp cocoa to serve.
Each serving contains
the reference intake. See page 8.
SLOE GIN SNOW-GRONI
Serves 2 Takes 5 mins
1.7 units and 180kcal per drink (180kcal/100ml)
Put a large ice cube into 2 glasses. Pour 25ml Tesco Finest The Melodist Whole Berry Sloe Gin, 25ml vermouth rosso and 25ml Campari into each glass; stir. Roll 6 frozen cranberries in honey, dip in granulated sugar then skewer 3 each onto 2 cocktail sticks. Garnish with the cranberries and orange peel
Each serving contains
BLOOD ORANGE TEQUILA SPRITZ
Serves 2 Takes 5 mins
3.4 units and 229kcal per drink (109kcal/100ml)
Fill 2 goblets or copa gin glasses with ice cubes
Pour 50ml El Jimador Blanco Tequila and 125ml blood orange spritzi into each glass and top each with 25ml prosecco. Stir gently to combine. Garnish both drinks with 2 orange wedges and a star anise
Each serving contains
of the reference intake. See page 8.
MERRY CHRISTMAS MOJITO
Serves 2 Takes 5 mins
1.2 units and 119kcal per drink (73kcal/100ml)
Half-fill 2 highball or tall glasses with crushed ice, then add 50ml coconut liqueur and 15ml lime juice to each one. Top up both with 50ml-75ml sparkling water, then stir just to combine. Add more crushed ice if needed, and garnish both cocktails with 1 tsp pomegranate seeds and a sprig of mint
Each serving contains
Now you can have your chocolate and drink it, too – quite literally! As the newest addition in the range, rich and decadent Baileys Chocolate 50cl, £16.50 (£33/ltr), is just the ticket for festive celebrations. 0.8 units and 169kcal/50ml serve (338kcal/100ml)
Expertly combining London dry gin with sloe berries, Tesco Finest The Melodist Whole Berry Sloe Gin 70cl, £19 (£27.14/ltr), is all cherry and almonds and notes of juniper. Top up with fizz for a truly celebratory tipple. 0.7 units and 64kcal/25ml serve (256kcal/100ml)
Whether it’s the star of the show in a cocktail or sipped as a shot, El Jimador Blanco Tequila 70cl, £25 (£35.71/ltr), is as versatile as it is delicious. Expect agave, lime zest, spice and orange peel flavours. 1 unit and 52kcal/25ml serve (208kcal/100ml)
Envious of everyone off on holiday for Christmas? Recreate those tropical vibes at home with Tesco Coconut Liqueur 70cl, £8 (£11.43/ltr) – the coconut and rum combo is sure to bring some sun. 1.1 units and 107kcal/50ml serve (214kcal/100ml)
From nibbles with the neighbours to a festive spread with family, nothing goes together at Christmas quite like good food and wine
Get inspired with pairing ideas for very merry get-togethers, from red to white and rosé, and discover the only two bottles you’ll ever need to go with seasonal fare. Plus, learn a little wine lingo to help you make smart choices when picking your festive bottles.
Scan this QR code to find the recipe for Smoked salmon on rye bread canapés, on Tesco Real Food. GIVE ME MORE!
Team rosé wine with salmon for the perfect flavour match
Hailing from Balfour Winery in Kent, this English rosé proves it’s not just Provence that produces refined and delicate rosés. Expect aromas of fresh red berry, notes of wild strawberry and a touch of citrus. Tesco Finest English Rosé, £12. 1.5 units and 86kcal/125ml serve (69kcal/100ml)
The Provence region in France is renowned for its elegant rosés. Crisp, dry and delicate, this wine from an awardwinning producer partners perfectly with salmon. Tesco Finest Côtes de Provence Rosé, £10. 1.5 units and 83kcal/125ml serve (66kcal/100ml)
Try with... Smoked salmon on rye canapés (see Give me more!).
Buy just two bottles for festive food pairings
Tesco Finest North Row Single Vineyard Sauvignon
Blanc, £14. 1.6 units and 97kcal/125ml serve (78kcal/100ml)
Try with… A platter of prawns and lobster
Christmas Day veggie main
Light and creamy cheeses
Tesco Finest McLaren
Vale Grenache, £10. 1.8 units and 103kcal/125ml serve (82kcal/100ml)
Try with… Mince piesyes, really!
A salty and sweet glazed ham
Christmas turkey or roast beef
Tannins The natural compounds in grapes and stems that give wine that astringent sensation.
Bouquet This refers to the complex aromas and scents you can detect in a glass of wine.
Terroir The characterisics of a vineyard, from its soil to the climate, that influence a wine.
Just the right white will work a treat with party food or leftovers
Citrus flavours, floral aromas and herbal notes come together in this Spanish Verdejo. This lively white pairs as well with savoury nibbles as it does with turkey leftovers. Tesco Finest Organic Rueda Verdejo, £7.50. 1.4 units and 80kcal/125ml serve (64kcal/100ml)
Try with… 12 Frozen Mini Vegetable Samosas216g , £1.75 (81p/100g)
APPLE OF MY EYE
Cider is a festive fave for good reason and this one is satisfyingly fruity with a crisp, smooth finish. Tesco Apple
Cider 4 x 440ml, £2.50 (£1.42/ltr). 2 units and 182kcal/440ml serve (41kcal/100ml)
Try with… your favourite Christmas market treat; we love this Fruity festive bark Why not recreate all the feels of a Christmas market at home?
GIVE ME MORE! Scan this QR code to find the recipe for Mulled Festive Berry Cider, on Tesco Real Food.
STOUT WITH CLOUT
Extra dark crystal malts give this canned stout hints of roasted coffee and cocoa.
Brewdog Black Heart Stout 8 x 440ml, £9 (£2.56/ltr). 1.8 units and 180kcal/440ml serve (41kcal/100ml)
There are plenty of bubbles to pick to get the party started!
Prosecco Beloved by so many for its lively bubbles and soft texture. Prosecco hails exclusively from the Veneto or Friuli-Venezia Giulia regions in northeastern Italy and is made from the Glera grape. A real crowd-pleaser!
Blanquette de Limoux Perhaps not as famous as Champagne, but just as good. Made in southern France, Mauzac grapes are blended with Chenin Blanc and Chardonnay to create the kind of sparkling wine that modern drinkers love.
Champagne Like its name, Champagne’s production process – the ‘traditional method’ – is protected by law and it can only be produced in the eponymous French region. It usually combines Pinot Noir, Pinot Meunier and Chardonnay grapes to make complex flavoured, showpiece wines.
A REAL CORKER
Made from Glera and Chardonnay grapes, Tesco Finest Prosecco Valdobbiadene DOCG, £9.50, stands out on quality. It serves up ripe pear and peach fruit flavours complemented by a zesty and elegant lively finish. 1.4 units and 87kcal/125ml serve (70kcal/100ml)
Try with… …pigs in blankets. It’s a winning combo!
TALK OF THE TABLE
Fancy something different this festive season? Try Tesco Finest 1531 Blanquette de Limoux, £10, a sparkling, made in its namesake town, that uses a second fermentation in the bottle. A real talking point, it’s all peaches, apples and brioche. 1.6 units and 92kcal/125ml serve (74kcal/100ml)
Fresh and refined, Lanson Le Black Création Champagne, £42, blends Pinot Noir, Chardonnay and Pinot Meunier grapes to create a warm and toasty sparkling wine that’s primed for celebrations. Gloriously golden and seriously special. 1.5 units and 90kcal/125ml serve (72kcal/100ml)
ALCOHOL FREE
With this option, no one misses out!
Tesco Alcohol Free Sparkling, £3.25 (ABV <0.5%). <0.5 units and 33kcal/125ml serve (26kcal/100ml)
Mixing and muddling cocktails past midnight? No, thanks! Cut a corner by pouring something ready to serve
SHAKE IT UP, BABY
This ready-made cocktail is all about the extra-large can, which leaves a gap for shaking to serve the perfect foam. Wonderland Cocktail Co. Espresso Martini 125ml, £3.90 (£31.20/ltr). 1.75 units and 159kcal/125ml serve (127kcal/100ml)
BITTERSWEET SYMPHONY
Pouring a bar-quality Negroni is so easy now. Here Tanqueray London Dry Gin is mixed with fruity and vermouth flavourings for a classic aperitif. Tanqueray Negroni Cocktail 50cl, £15 (£30/ltr). 1.76 units and 159kcal/100ml serve
BERRY FESTIVE
Shake this fresh and fruity blend of premium rum, strawberries and lime juice with ice, then pour and enjoy. It’s so simple! Coppa Cocktails Strawberry Daiquiri 70cl, £15 (£21.43/ltr). 1.4 units and 167kcal/140ml serve (119kcal/100ml)
Dig out the good stuff after dinner. Use our expert guide to help you pick a special bottle
Drambuie’s blend of award-winning aged Scotch whisky can be enjoyed neat to savour the flavours of Scottish heather honey, herbs and spices, or served alongside coffee for an after-dinner crowd-pleaser.
Drambuie The Isle of Skye Liqueur 50cl, £20 (£40/ltr). 1 unit and 91kcal/25ml serve (364kcal/100ml)
Try with… Tesco Finest Macaron Selection, £3.50, 132g (2.65/100g).
Hailing from the first whisky distillery in North Wales in over a century, Aber Falls is bursting with fullbodied flavours. Expect dried fruit, sweet sherry and dark chocolate on the palate. Aber Falls Single Malt Welsh Whisky 70cl, £27.50 (£39.29/ ltr). 1 unit and 55kcal/25ml serve (220kcal/100ml)
A smooth cream liqueur with the distinct almond flavours from everyone’s favourite digestif. Combining the best of both worlds, it’s a real conversation starter around the table that’s steeped in Italian heritage.
Disaronno Velvet Liqueur 50cl, £17.50 (£35/ltr). 0.4 units and 78kcal/25ml serve (312kcal/100ml)
Try with… Blue cheese stuffed dates with maple pecans (see Give me more!). Sweet digestifs balance the sharp flavour of the cheese.
WORTH THE WAIT
Big on flavour and character, this fullyblended Scotch whisky is matured in casks for 12 years. The result?
Distinctive flavours of fruit and toffee with a deliciously warm and smoky finish. Johnnie Walker Black Label
12 Year Old Whisky 70cl, £35 (£50/ltr). 1 unit and 56kcal/25ml serve (224kcal/100ml)
GIVE ME MORE! Scan this QR code to find the recipe for Blue cheese stuffed dates, on Tesco Real Food.
The
best shots can now be sipped, not slammed, so why not serve a little something extra with your seasonal feast?
The ‘starter’
A boozy, bite-sized Bloody Mary. Try with… a traditional prawn cocktail or fig & blue cheese salad.
BLOODY MARY SHOT
Serves 4 Takes 10 mins
0.2 units and 18kcal per drink (45kcal/100ml)
Pour 25ml vodka, 75ml tomato juice and 15ml lemon juice into a cocktail shaker. Add a dash each of Tabasco and Free From Worcestershire sauce, a pinch of black pepper and salt and ice cubes. Shake, then strain into 4 shot glasses. Thread 1 or more of these garnishes onto cocktail sticks: 1 quartered lemon slice, 4 cornichons, 2 halved cherry tomatoes. Use chicory leaves or flat-leaf parsley sprigs as mini stirrers. Each serving contains
The ‘in-between’The ‘dessert’
A reinvigorating mini Martini! Try after… something fiery or fragrant, like a turkey curry.
MINI DIRTY MARTINI
Serves 4 Takes 5 mins
0.8 units and 44kcal per drink (122kcal/100ml)
Pour 75ml vodka, 15ml white vermouth and 15ml brine from pimento stufed olives in brine into a jug. Add a handful of ice cubes and stir until the mixture is very cold. Taste to check you are happy with the dilution and continue to stir if needed.
Strain into 4 chilled shot glasses and garnish each shot with an olive and a pickled silverskin onion. Each serving contains
A sweet but strong gingerbread Manhattan. Try with… a dessert, like pear, ginger & sherry Christmas pud.
GINGERBREAD MANHATTAN
Serves 4 Takes 5 mins
1.6 units and 133kcal per drink (193kcal/100ml)
Pour 150ml whisky, 50ml red vermouth, 30ml syrup from a jar of cocktail cherries and a pinch of mixed spice into a cocktail shaker. Add a handful of ice cubes and shake until cold. Strain into 4 shot glasses and garnish each one with a cocktail cherry to serve.
Each serving contains of the reference intake. See page 8.
Behold: the best bottles to bestow upon loved ones this Christmas. Proving that sometimes giving really is better than receiving
1 Characterised by rose petal and cucumber essence, this deliciously smooth tipple is great for gifting. Hendrick’s Gin 70cl, £32 (£45.71/ltr). 1 unit and 57kcal/25ml serve (228kcal/100ml)
2 This sumptuous, goldencoloured dessert wine is the 2024 IWSC Silver award winner. Tesco Finest Dessert Semillion 37.5cl, £6.75 (£13.50/75cl). 1.2 units and 193kcal/125ml serve (154kcal/100ml)
3 This sublime floral digestif from the most-awarded Cognac house* makes a stylish gift. Courvoisier VSOP Cognac 70cl, £40 (£57.14/ltr). 1 unit and 57kcal/25ml serve (228kcal/100ml)
4 Portuguese wine is so on trend and this one won the IWC Silver award 2024.Think spicy aromas and hints of blackberry. Tesco Finest Douro, £11 1.5 units and 85kcal/125ml serve (68kcal/100ml)
5 With notes of orange and pepper, this gin is great in a classic G&T or Martini. Whitley Neill Distiller’s Cut London Dry Gin 70cl, £29 (£41.43/ltr). 1.08 units and 59kcal/25ml serve (236kcal/100ml)
6 With hints of brioche and apple, this elegant Christmas fizz won the IWSC Gold award 2024. Tesco Finest Premier Cru Rosé Champagne, £25. 1.5 units and 86kcal/125ml serve (69kcal/100ml)
It’s not all about turkey and trimmings at Christmas. The hottest pairings trending on social right now? Wine and crisps!
Tesco Finest Old Vine Zinfandel, £10
The bold, fruity flavours of red wine like Zinfandel match the smoky, sweet profile of barbecue crisps. 1.8 units and 102kcal/125ml serve (82kcal/100ml)
Match with Tesco Finest Chilli Salsa Roja Tortilla Chips 150g, £1.35 (90p/100g)
Tesco Finest Mosel Steep Slopes
Riesling, £7.25
The spicy seasoning of curried crisps are balanced with the bright acidity and natural sweetness of Riesling to dial down the heat. 1.4 units and 84kcal/125ml serve (67kcal/100ml)
Match with Tesco Finest Crinkle Cut Katsu Curry Flavour Hand Cooked Crisps 150g, £1.35 (90p/100g)
Tesco Finest
Prosecco Rosé Brut, £8
Harmonising the sharpness of salt and vinegar crisps, the fruity flavours of rosé prosecco make it a lively match. 1.4 units and 87kcal/125ml serve (70kcal/100ml)
Match with Tesco Finest Crinkle Cut
Lightly Sea Salted Hand Cooked Crisps 150g, £1.35 (90p/100g)
Don’t miss your December issue of Tesco magazine for more great ideas for Christmas
• Delicious desserts to please a crowd
• How to use your air-fryer to make Christmas easier
• The best dineware and decs for those festive finishing touches
• Party platters, cocktails and new ideas for New Year’s Eve, that you’ll be eager to try
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TESCO MAGAZINE, FREE IN STORE & ONLINE FROM 27 NOVEMBER
The holidays are just around the corner, so ramp up those festive feels and treat your favourite people to something delicious
PANETTONE
FRENCH TOAST
Serves 6
Takes 30 mins
Cost per serve £1.91
GET AHEAD The cranberry compote can be made up to 3 days ahead: keep chilled in an airtight container and reheat to serve.
12 rashers smoked streaky bacon
2 tbsp maple syrup, plus extra to drizzle (optional)
4 large eggs
2 tbsp milk
½ tbsp icing sugar, plus extra to garnish
20g butter
12 slices Tesco Finest cranberry & orange pane-toastie (from a 500g loaf)
4 tbsp reduced-fat crème fraîche
For the compote
2 oranges, zested and juiced
125g fresh or frozen cranberries
50g granulated sugar
1 cinnamon stick
1 Heat the compote ingredients (saving a little zest) in a pan over a medium-high heat for 5-6 mins until the sugar has dissolved and the cranberries are beginning to soften. Set aside to cool.
2 Preheat the grill to medium-high and lay the bacon on a nonstick baking tray. Grill for 6-8 mins, fipping halfway. Brush both sides with maple syrup, then grill for 1-2 mins more to crisp up. Set aside.
3 Meanwhile, beat the eggs, milk and icing sugar in a wide bowl. Melt a little of the butter in a pan over a medium-high heat, then dip 3 pane-toastie slices in the beaten egg, submerging for 5 secs on each side. Fry for 2-3 mins each side or until crisp and golden. Transfer to a plate and stack to keep warm, then repeat with the remaining pane-toastie slices.
4 Divide the toasts among plates, then top with a dollop of crème fraîche, the cranberry compote and the crispy bacon. Garnish with extra icing sugar and orange zest to serve.
Each serving contains
WE USED
Tesco Finest
Cranberry & Orange
Pane-toastie 500g, £5.50 (£1.10/100g)
GINGERBREAD ROLLS
Makes 9 freeze uniced buns only
Takes 1 hr 15 mins plus proving Cost per serve 52p
600g plain four
½ tsp fine salt
225ml whole milk
7g sachet dried fast action yeast
1 tbsp light brown soft sugar
2 eggs, beaten
75g butter, softened
For the filling
100g butter, softened
100g light brown soft sugar
2 tsp ground ginger
1 heaped tsp ground cinnamon
For the decoration
200g icing sugar
30g butter, softened
65g reduced-fat soft cheese
20g stem ginger, finely chopped, plus 1 tbsp of syrup (from the jar)
3 gingerbread men, blitzed to crumbs in a food processor
1 Mix the flour and salt together. Heat the milk in the microwave or in a pan until just warm, then pour into a jug. Sprinkle over the yeast and sugar, whisk well, then pour into the flour mix along with the beaten eggs. Using clean hands or an electric whisk with a dough hook, bring the mixture together to form a soft dough. Knead in the butter 1 tbsp at a time: the dough will be slightly sticky and soft. Cover; set aside in a warm place for 20 mins.
2 For the filling, mix the butter, sugar and spices in a bowl with a wooden spoon. Roll out the dough to a rectangle about 30 x 45cm, then spread the spiced butter all over, to the edges. Roll up along the short side to make a log, then use a sharp, serrated knife to cut 9 x 5cm pieces.
3 Line a 23cm square baking tray with nonstick baking paper. Arrange the rolls in the tin, cover and leave in a warm place for 45 mins-1 hr to rise. Preheat the oven to gas 4, 180°C, fan 160°C.
4 Bake the rolls for 25-30 mins until golden and springy to the touch. Leave to cool for 10 mins
5 Meanwhile, beat together the icing sugar, butter and soft cheese along with 1 tbsp stem ginger syrup until smooth. Spread over the warm rolls, then scatter with the stem ginger and crumbled biscuits. The rolls are best eaten the day they’re made but will keep for 1-2 days in an airtight container.
THE ‘CHRISTMAS SANDWICH’ BURGER
Makes 6 freeze cooked patties only
Takes 1 hr plus cooling and chilling
Cost per serve £1.63
USE IT UP Use leftover stuffing to make this tasty hash, tes.co/ stuffing-hash
2 tbsp olive oil, plus extra for greasing
1 small red onion, finely chopped
1 large garlic clove, crushed
1 tsp dried sage
170g pack sage & onion stufng
500g pack turkey thigh mince
1 egg, beaten
120g Brie, sliced
6 Tesco Finest brioche buns, split and toasted
3 tbsp reduced-fat mayonnaise
6 Tesco Finest pigs in blankets, cooked to pack instructions and halved (optional)
3 tbsp cranberry sauce
For the pickled sprouts
200g pack peeled Brussels sprouts, leaves separated
½ tsp fine salt
1 tsp caster sugar
2 tbsp white wine vinegar
DRINKS MATCH
TESCO FINEST
SIGNARGUES CÔTESDU-RHÔNE VILLAGES,
£9* This rich red has opulent dark fruit flavours with a warm spice note. 18+
*Price excludes Scotland and Wales
1 For the pickled sprouts, bring a pan of water to the boil. Add the sprout leaves and cook for 10 secs until bright green. Drain, then run under cold water. Mix the salt and sugar into the vinegar until dissolved. Add the sprouts, mix well, season with black pepper, then set aside to pickle, stirring every now and then.
2 Meanwhile, heat 1 tbsp oil in a lidded frying pan over a medium heat and add the onion. Cover, then fry for 10 mins, stirring frequently, or until softened. Uncover, add the garlic and sage and cook for 2 mins, then scrape into a bowl and set aside for 10 mins to cool.
3 Tip the stuffing mix into a bowl and pour over 400ml boiling water. Stir to combine and set aside for 10 mins. Weigh out 85g of the mix, and save the remaining stuffing for another occasion (see tip).
4 Lightly grease a plate with oil. Put the turkey mince, stuffing, egg and onion mix in a bowl; season well, then mix with your hands to combine. Shape the mix into 6 even balls, then flatten into patties. Transfer to the greased plate, then flatten further with your hand to about 10cm wide and 1cm thick. Chill for 10 mins to firm up.
5 Wipe out the frying pan, then heat the remaining oil over a medium-high heat. Fry the patties for 4-5 mins each side until golden and cooked through, reducing the heat slightly and adding a splash of water if they start to catch. Top with the sliced Brie, and cook for 2-3 mins until melting.
6 Spread the bottom of each bun with the mayonnaise, season with black pepper, then top with the pickled sprouts. Top each with a patty and pigs in blankets halves, if using. Spread the bun lids with cranberry sauce, then use to top the burgers.
Each burger contains
your festive sandwich
Swap the pickled Brussels sprouts for citrussy, slowcooked red cabbage. For a punchier flavour hit, try using Stilton or other blue cheese instead of Brie. Wanting a vegetarian patty? Add a festive twist by blitzing cooked chestnuts with your favourite white beans, apple, onion, sage and other herbs, and form into patties for frying.
*Kills 99.9% of bacteria and enveloped viruses like Vaccinia Virus. Use biocides safely. Always read the label and product information before use.
Find the joy in every detail with gorgeous decorations you’ll treasure for years to come. Turn over to discover gifts, decs and more…
We all love to decorate the tree. But maybe there’s a different space in your home you’d like to spruce up? Add some sparkle with some of these ideas
Turn any small space into one in which you’ll love to spend time, with F&F Home items. Drape a faux-fur throw to wrap yourself up in, add festive cushions and lanterns for twinkle, then thread fairy lights through plants. Your spot is transformed into the perfect place to curl up with a book.
We spend so much time in the kitchen over Christmas – eating, drinking and being merry – so why not make it the star of the show? The joyful Gingerbread and Candy Cane ranges are just the thing for, say, styling a pop-up hotchocolate station.
Invest in a festive tray or platter this Christmas to act as the base for a movable centrepiece. Pick and mix a selection of cups, decorations and candles to style it. You could even add foliage, like holly, for instant chic.
Left, clockwise, all F&F Home Robin Cushion, £5; Cosy Cushion, £10; Snowflake Cushion, £7; Stag Cushion, £12; Joy Mug, £3.50; Woven Tray, £12; Aura Side Plate, £2.50 each; Holly Mug, £4; Faux Fur Throw, £28
Right, from top Bayswood Candy Cane Wreath, £20; Gingerbread Joyful Snow Globe, £10; Santa Workshop Wooden Sign*, £3; Candy Cane Bauble 4-pack, £4; Home & Styling Merry Christmas Candy Cane Hanging Dec, £3; Bayswood hanging decs*, from £1.50; Bayswood Gingerbread Man & Lady, £3.50 each; Santa’s Little Helper Mug, £2.50; Mr Claus and Mrs Claus Mugs, £3.50 each; Candy Cane Countdown Nutcracker, £10; Drinking Jar, £2.50
From festive movies with friends to Christmas Eve excitement, kids’ bedrooms are a magical place during the festivities. So why not go to town and turn it into a winter wonderland this year? Somewhere they can count down the sleeps until Father Christmas arrives…
Spark a little joy every day with an Advent calendar packed with super-cute stationery goodies
Not all treats come chocolateshaped. This Paperchase 24 Day Advent Calendar, £50, is fit-tobursting with bright and beautiful stationery treasures. Note down your Christmas wish list in the mini notebook, give gifts a personal
touch with jewel-bright washi tape, and get New Year ready with uplifting affirmation cards. You’ll be wishing for more doors to open long after Christmas has passed. And it makes a great gift too… if you can bring yourself to give it up!
GIVE ME MORE! Scan this QR code to
As timeless as they are on-trend, these colourful characters are in no danger of sitting on the shelf. Year-round joy: guaranteed
Above Grinch Wrap 3.5m, £1.75; Grinch Bauble 4-pack, £7; Grinch Resin Figure*, £4.50 each; Grinch Eye Mask & Hot Water Bottle, £12; Grinch Christmas Eve Hamper, £10; Grinch Cards 20-pack, £1.25; Grinch Plush, £15
Below Disney Stitch Mug & Sock Set, £8; Disney Stitch & Angel Fluffy Keyring*, £3.50 each; Disney Stitch 3D Puzzle, £15; Disney Stitch Plush, £15; Disney Stitch Box Light, £10
Five very handy reader-approved recipes to see your family through the week
Tried it, liked it
Laura lives in Manchester with husband Tom and their two children, aged four and eight. She said, ‘I cherish our mealtimes together and I’m always eager to try different dishes. I like to make balanced meals, but my children often try to avoid vegetables!’
‘My kids love to help out in the kitchen and they’re proud of the meals they help make’
Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved. GET INVOLVED
SAUSAGE & LENTIL CASSOULET
Serves 4
Takes 45 mins
1½ tbsp olive oil
454g pack reduced-fat pork sausages
2 red onions, fnely diced
600g carrots, scrubbed and fnely chopped
250g pack chestnut mushrooms, quartered
3 garlic cloves, fnely chopped
3 tbsp tomato purée
400g tin chopped tomatoes
400g tin green lentils, drained and rinsed
½ chicken stock pot, made up to 400ml
250g fresh greens, halved lengthways and fnely sliced, tough core removed
15g fresh parsley, chopped
‘A real lifesaverrecipe for a busy mum! We added crusty bread to mop up the juices’
1 Heat 1 tbsp oil in a lidded frying pan over a medium-high heat and fry the sausages for 5-6 mins, turning regularly, until browned all over. Transfer to a plate and set aside. Add the onions, carrots and mushrooms to the pan and fry for 8-10 mins, stirring, until softened and golden.
2 Reduce the heat to medium and add the garlic and tomato purée. Cook for 2 mins, then add the chopped tomatoes, lentils, stock and sausages. Season with black pepper, stir, then cover and cook over a low-medium heat for 10 mins. Remove the lid; simmer for 15 mins until thickened.
3 Meanwhile, heat the remaining ½ tbsp oil in another lidded pan over a medium heat and fry the greens for 4-5 mins, stirring, until slightly wilted and starting to colour. Add a splash of water, season, then cover and steam for another 4-5 mins until tender.
4 Stir most of the parsley through the cassoulet, then finish with a scattering on top, Serve with the greens alongside.
Each serving contains
VEGGIE
RAGU
Serves 4 freeze mince mixture only
Takes 35 mins
1½ tbsp olive oil
454g pack frozen meat-free mince
1 red onion, fnely diced
1 red pepper, fnely diced
2 garlic cloves, crushed
1 red chilli, fnely diced, deseeded, if you like
2 tbsp tomato purée
45g harissa paste
400g tin chopped tomatoes
½ vegetable stock pot, made up to 350ml pinch of caster sugar
250g bulgur wheat
3 spring onions, trimmed and thinly sliced
15g fresh parsley, chopped
50g low-fat natural yogurt
‘This went down well and is goingdefinitely to become a regular in our dinner rotation’
1 Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the frozen mince for 7-8 mins until golden. Remove, set aside, then add the remaining ½ tbsp oil to the pan with the onion and pepper. Cook, stirring often, for 5-6 mins until golden brown and softened, then add the garlic, chilli, tomato purée and harissa paste. Cook for 2 mins or until aromatic.
2 Return the mince to the pan along with the tinned tomatoes, stock and a pinch of sugar; season with black pepper. Bring to a simmer, then cook over a low-medium heat for 15-18 mins until thickened.
3 Meanwhile, add the bulgur wheat to a lidded saucepan with 500ml water and some seasoning. Cover, bring to a boil, then reduce to low. Simmer for 10-12 mins until all the water has been absorbed. Remove from the heat and leave to stand for 5 mins.
4 Stir most of the spring onions through the bulgur wheat and most of the parsley through the sauce. Divide the bulgur wheat and sauce between bowls, then top with the yogurt, remaining spring onions and parsley. Each serving contains
CHICKEN & GRAIN TRAYBAKE
Serves 4
Takes 50 mins
900g-1.2kg pack chicken drumsticks
2 red onions, cut into wedges
600g carrots, scrubbed and cut into batons
2 tbsp olive oil
‘A hit!I loved that I could leave it to cook while I got on with other jobs — perfect for a evening’busy
2 garlic cloves, crushed or fnely chopped
250g bulgur wheat
250g fresh greens, tough core removed and fnely sliced
1 chicken stock pot, made up to 500ml
1 Preheat the oven to gas 9, 240°C, fan 220°C. Add the chicken, onions and carrots to a roasting tin, drizzle with oil and season. Toss to coat, then spread across the tray with the chicken on top. Roast for 30-35 mins until the chicken is golden brown and the vegetables have softened, stirring the garlic through for the final 5 mins of the roasting time.
2 Transfer the chicken to a plate. Add the bulgur wheat, greens and stock
to the tray. Season, stir well, then nestle the chicken on top. Cover tightly with foil, then return to the oven for 12-15 mins until all is cooked. Leave to stand for a few mins before serving. Each serving contains
‘So I’lltasty! be keeping tinned sardines in the cupboard to make this again!’
SARDINE & BROCCOLI
SPAGHETTI
Serves 4 Takes 25 mins
2 tbsp olive oil
2 wholemeal rolls, whizzed to crumbs in a food processor
1 lemon, zested and juiced
3 garlic cloves, crushed or fnely chopped
350g spaghetti
375g head of broccoli, cut into forets, larger forets quartered and smaller ones halved
1 red onion, fnely diced
1 red chilli, fnely diced, deseeded if you like
2 x 120g tins sardines in brine, drained and faked
1 Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the breadcrumbs for 4-5 mins until golden and crispy. Add the lemon zest and a third of the garlic; fry for another 1-2 mins until aromatic. Drain on kitchen paper and leave to cool.
2 Cook the spaghetti to pack instructions, adding the broccoli for the last 4 mins. Drain, reserving 100ml cooking water.
3 Meanwhile, heat the remaining oil in the frying pan over a medium heat; fry the onion for 4-5 mins until softened. Add the remaining garlic and chilli and cook for 1-2 mins until fragrant. Add the sardines
and cook for 2-3 mins, stirring often to break up. Season.
4 Add the spaghetti and broccoli to the frying pan with the reserved water and lemon juice. Toss over a low-medium heat for 2 mins or until the pasta is coated in the sauce. Divide among bowls and top with the breadcrumbs.
Each serving contains
of the reference intake. See page 8.
FALAFEL BURGERS
Serves 4 freeze falafel only
Takes 45 mins
4-pack baking potatoes, scrubbed and cut into 2cm wedges
2 tbsp olive oil
2 x 400g tins chickpeas, drained and rinsed
300g carrots, peeled or scrubbed and coarsely grated
1 red onion, finely diced
45g harissa paste
1 red chilli, finely diced, deseeded if you prefer
2 garlic cloves, crushed
1 lemon, zested and juiced
4 wholemeal rolls, halved
½ red cabbage, tough core and outer leaves removed, very finely shredded
4 spring onions, trimmed and thinly sliced
350g low-fat natural yogurt
1 Preheat the oven to gas 7, 220°C, fan 200°C. Add the potatoes to a baking tray, drizzle with 1 tbsp oil and season; toss to coat, then bake for 35-40 mins, turning halfway, until crispy and golden.
2 Meanwhile, pulse the chickpeas in a food processor until roughly chopped. Add the carrots, onion, harissa, chilli, garlic and half the lemon zest; season and blitz until it holds together but still has some texture. Divide into 4 and shape into patties about 2cm thick and 8-9cm wide.
3 Heat ½ tbsp oil in a nonstick frying pan over a high heat. Fry 2 patties for 2-3 mins each side until golden all over; transfer to a baking tray. Repeat, then bake the patties for 15 mins until deep golden and firmed. Add the halved rolls to the tray for the last 2 mins to warm through.
4 Meanwhile, toss together the cabbage, spring onions, lemon juice and 200g yogurt in a mixing bowl with some seasoning. Divide the falafel burgers between the warm rolls, top with slaw and sandwich with the roll lids. Stir the remaining lemon zest into the remaining 150g yogurt with a little black pepper. Serve alongside the burgers with the wedges and remaining slaw on the side.
Each serving contains
2 lemons
30g pack fresh flat-leaf parsley
1 large garlic bulb
60g pack red chillies
1kg pack red onions
100g bunch spring onions
1 red pepper
1 red cabbage
375g head broccoli
250g pack chestnut mushrooms
500g pack fresh greens
1.5kg pack perfectly imperfect carrots
4-pack baking potatoes
500g tub Creamfields low-fat natural yogurt
900g-1.2kg pack Willow Farm chicken drumsticks
454g pack 50% reduced-fat pork sausages
500g pack Hearty Food Co. spaghetti
500g pack bulgur wheat
200g tube Grower’s Harvest tomato purée
2 x 400g tins Grower’s Harvest chopped tomatoes
2 x 400g tins chickpeas
400g tin green lentils
2 x 120g tins sardines in brine
90g jar harissa paste
6-pack wholemeal batch rolls
454g pack frozen Plant Chef meat-free mince
+ FROM YOUR STORECUPBOARD
Olive oil, vegetable stock pot, chicken stock pots, caster sugar
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Events to note, trends to try and the lowdown on what’s new in the world of wellbeing
1-30 November 2024 is Movember
From growing a ’tache as a symbol for mental wellbeing to events to fundraise for research into prostate cancer, use this time to spark conversations and raise funds for projects supporting health issues that affect men every day. For more info, visit uk.movember.com.
Love plugging into a podcast or your favourite tunes as you walk? Us too. But experts suggest an on-trend ‘silent’ walk (one where you don’t listen to music or map directions), may help you reduce stress and appreciate your surroundings more.
These controversial ‘miracle elixirs’ have been in the spotlight recently and claim to cure bloating and boost energy. But they can come with a hefty price tag and can’t be used as a swap for a balanced diet. Add a handful of leafy greens to your meal instead.
…is often cited as the ideal number of times to chew each mouthful of food. Sounds like a lot, but chewing can help with digestion, which may reduce heartburn* .
This new breakfast switch-up gets our vote. Put quinoa in an ovenproof dish with your favourite fruit, add milk, then bake to create a tasty brekkie crumble that’s packing protein, fibre and iron.
TV’s much-loved doctor tells us about the power of nature, giving up drinking and the free secret to feeling energised.
I’m a morning person and start with a cold shower to boost my mood. It sounds awful, but the key is to have a hot shower, then turn it cold at the end. I also avoid scrolling on my phone before work; if I see a lot of anxiety-inducing stuff, then it can set a precedent for rest of the day.
Before work, I like to go for a walk. Being out in nature can reduce our feelings of stress, anxiety and unease. For my podcast, Stompcast, we record episodes outside. When we walk, we feel more relaxed, open and happy in general.
Boundaries are really important to me. If you burn out, you get worse at everything. I set screen-time limits and don’t schedule meetings in the evenings. I’ve done lots of therapy too. Having someone to talk to is important – everyone needs a confidant.
I’ve been sober for almost two years. There’s this idea that when you’re not drinking, your problems go away but I don’t think that’s true. Your capacity to feel all of your emotions, including the good ones,
is much better, but learning how to socialise without alcohol was difficult. Now, rather than going to the pub, I connect with people through running clubs and have found other things I enjoy, like riding motorbikes.
One trend that doesn’t work for me is long periods of fasting. The negative effects of feeling jittery and grouchy outweigh the good – I get too hangry! It’s probably related a little bit to my ADHD, which can be sensitive to blood sugar spikes.
It’s not about exotic, healthy juices; I think most of feeling good is quite simple. Get plenty of sleep, move your body, get natural light, think about the media you consume and the people you’re with, and eat lots of plants. If you do these, you’re off to a good start.
Find Dr Alex’s podcast Stompcast on your regular podcast platform.
‘Boundaries are really important to me. If you burn out, you get worse everything.at I set screentime limits and don’t schedule meetings in the evenings’
Reveal the secret benefits of your spice rack with warming recipes and top tips to spice up your life
Nothing says autumn like a cinnamon-spiced drink or a sprinkle of turmeric into a fragrant curry. But the trend to pack spices into, well, everything isn’t new. In fact, our ancestors have been using spices for thousands of years, both in and out of the kitchen, to add favour, wear as perfume, to try to ease toothache and help reduce infammation.
Nowadays, more research is needed to prove the health benefits, but we do know that eating a variety of spices boosts diversity in our diets, which in turn may help support a healthy gut*. Plus, they create favour without adding extra salt, which may help prevent high blood pressure. So, next time you reach for your favourites, remember you could be doing more than just seasoning…
What’s better than a fiery broth to warm your cockles when it’s cold outside? This Vietnameseinspired soup is the definition of comfort, packed with goodness and perfect for slurping.
VIETNAMESE-STYLE
NOODLE SOUP
Serves 6 freeze broth only
Takes 1 hr
Cost per serve £1.42
COOK’S TIP Toasting the spices in a dry pan helps release their natural oils, bringing out their flavour and aroma.
250g pack large flat mushrooms, very thinly sliced
3 tbsp reduced-salt soy sauce, plus extra to taste (optional)
225g pack smoked tofu, cut into 5mm slices, then cut into triangles
2 star anise
1 cinnamon stick
1 large onion, quartered
10cm piece fresh ginger, scrubbed and halved lengthways
1 vegetable stock pot, made up to 2ltr
1 tsp demerara sugar
1 tbsp toasted sesame oil, plus 1 tsp
200g red cabbage, cored and cut into 3-4cm pieces
200g dried flat rice noodles
90g curly kale, tough stems discarded
1 carrot, peeled and cut into thin matchsticks
30g fresh herbs, such as basil, Thai basil, coriander or mint, leaves picked
1 red chilli, thinly sliced (optional)
1 lime, cut into wedges
1 Toss the mushrooms with 2 tbsp soy sauce in a bowl. Put the tofu on a plate and drizzle over the remaining soy sauce; set both aside for 30 mins to marinate.
2 Meanwhile, heat a saucepan over a medium heat and toast the whole spices for 3 mins, stirring occasionally, until fragrant. Tip onto a plate and set aside.
3 Increase the heat to high and add the onion and ginger, cut-sides down. Char on all cut sides, turning occasionally, for 5-6 mins. Return the spices to the pan along with the vegetable stock, sugar and 1 tsp sesame oil. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
4 Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat and fry the tofu for 3-4 mins each side. Add the red cabbage and fry for 3-4 mins, stirring frequently, until just tender. Remove from the heat and pour over any soy sauce leftover from marinating the tofu. Cook the noodles to pack instructions.
5 Scoop the onion, ginger and whole spices from the broth and discard. Add the kale and sliced mushrooms with all their liquid, increase the heat to medium, then simmer for 4-5 mins until the kale is just tender but still bright green. Add more soy sauce to taste, if you like.
6 Divide the noodles among bowls and pour over the broth. Top with the tofu and red cabbage, carrot, fresh herbs and chilli, if using. Serve with the lime wedges for squeezing over.
Each serving contains of the reference intake. See page 8.
CINNAMON
This sweet, woody spice is a marker that the seasons are changing – it’s the main character in pumpkin spice blends and plenty of festive treats. It comes from the bark of a tree and is high in an important compound called cinnamaldehyde. This contains antioxidants that may help protect your body when it’s damaged by air pollution or UV light*. Some studies have shown cinnamon may help lower the amount of sugar that enters your bloodstream after a meal** and it can be used as a way to add flavour to bakes and drinks, without adding sugar.
Some premade ginger shots can be packed with… well, not a lot of actual ginger. Making your own means you can control the quantities and save some pennies.
HOMEMADE GINGER SHOTS
Makes 15 x 60ml shots
Takes 20 mins
Cost per serve 19p
250g fresh ginger, scrubbed and diced into 1cm pieces
700ml fresh apple juice
1 Put the ginger and apple juice in a blender and blend for 2-4 mins until it’s as smooth as possible. If your blender is small, you may need to do this in 2 batches. Strain through a sieve, using the back of a spoon to push through as much liquid as possible. Discard the leftover solids.
2 Transfer to a clean bottle. It will keep in the fridge for up to 24 hrs, or freeze in ice-cube trays (defrost at room temperature for about 2 hrs, or overnight in the fridge). The shots will separate over time; stir or shake before serving.
Each shot contains
From sticky sponges to crisp granola, sizzling stir-fries to fiery jam, ginger’s versatility means it elevates both sweet and savoury dishes. But there may be health perks behind each bite too. Food and drink containing ginger may help when you’re feeling nauseous* , and some studies have shown that it may be a helpful tool in fighting certain infections, thanks to its antimicrobial properties**. Use it unpeeled if you can, as the skin contains more antioxidant compounds***
Warm up with a sunshine breakfast
Golden and earthy, this spice is a staple in curries. It hits headlines for containing curcumin, a compound that may have the potential to reduce inflammation* However, that teaspoon in your dinner isn’t enough to have an impact as curcumin is not bioavailable, which means our bodies find it difcult to absorb and use. You could try pairing turmeric with black pepper, which may help the body utilise more of the compound**
Rise and shine with a hearty bowl of porridge – but not as you know it! The milk in these oats is infused with turmeric and cinnamon for depth of flavour, and topped with citrus and seeds for extra plant power.
GOLDEN MILK PORRIDGE WITH FRUIT & SEEDS
Serves 4
Takes 35 mins
Cost per serve 92p
400ml milk
1 tsp turmeric
¼ tsp ground black pepper
1 short cinnamon stick
200g porridge oats
30g goji berries or chopped dried apricots
1 tbsp clear honey, plus extra (optional)
3 oranges, segmented and chopped
2 red grapefruits, segmented and chopped
1 tbsp 4-seed mix
20g shelled pistachios, chopped (optional)
1 Put the milk and 400ml water in a saucepan, whisk in the turmeric, black pepper and a pinch of salt, then add the cinnamon stick. Bring to a simmer over a medium heat, then reduce the heat to low and simmer for 5 mins, stirring occasionally, to infuse the milk with the spices. Remove the cinnamon stick (it can be rinsed, dried and reused).
2 Stir in the oats, goji berries or dried apricots and honey, then return to a simmer over a low-medium heat. Cook, stirring, for 10 mins or until the oats are soft and creamy.
3 Divide among bowls and scatter with the orange and grapefruit segments and the seeds. Drizzle over a little more honey and sprinkle with pistachios to serve, if you like.
Each serving contains
WAYS TO ADD MORE SPICES TO YOUR DIET
1. CHILLI DARK CHOCOLATE
Both chilli and dark chocolate are rich in polyphenols***, which may help support heart health.
2. HOMEMADE HERBAL TEA
Create your own infusions with ground turmeric and fresh grated ginger, infuse in boiling water and strain for a spicy sip.
3. SPICE RUBS
Combine your favourite spices and rub onto chicken, tofu or veggies before cooking.
GIVE ME MORE!
Scan this QR code to find more recipes using spices, on Tesco Real Food.
Embrace the joy of tinned beans with Jamie’s warming, budget-friendly recipes
With cosy evenings upon us and –let’s be honest –Christmas just around the corner, November is a great month to enjoy the ritual of cooking and load up the freezer with some quick wins. I’m going big for beans this month and sorting you out with three brilliant bean recipes. First up, I’ve got a Batch-it-up chicken, pork & bean stew, which uses butter beans and more affordable cuts of meat to make your budget go further, while my Creamy red onion al forno will tick away in the oven while you get organised with other things. Finally, I’m rescuing leftover coriander in a Quick haricot bean purée that’s ready in less than 5 minutes – so tasty! The al forno and haricot bean purée are both Better Baskets recipes, helping you make better choices, eat well and reduce food waste.
GIVE ME MORE!
Scan this QR code to find lots of Jamie’s recipes, on Tesco Real Food.
‘Ideal for a freezer stash, this one-pan stew will set you up for the busy festive season. We’re using a combo of chicken thighs and pork mince
for extra flavour, while smoked tomato paste adds depth.’
Serves 8
Takes 1 hr 10 mins
Cost per serve £1.18
8 free-range chicken thighs, skin-on, bone-in
olive oil
250g higher-welfare
5% pork mince
2 onions
30g pack fresh flat-leaf parsley
1 lemon
90g jar of smoked tomato paste
2 x 400g tins of butter beans
2 x 400g tins of quality plum tomatoes
1 Preheat the oven to gas 5, 190°C, fan 170°C. Place a large ovenproof casserole pan on a medium heat. Season the chicken thighs with sea salt and black pepper and rub with 1 tbsp of olive oil. Place in the hot casserole pan, skin-side down, and cook for 8 mins, turning regularly, until golden and the fat has rendered. Remove to a plate.
2 Add the pork mince to the same pan, breaking it up with a spoon. Peel, finely slice and add the onions. Cook for 10 mins, or until the onions are softened, stirring regularly.
3 Slice and add the parsley stalks and half the leaves, reserving the remaining leaves. Grate in the zest of the lemon and tip in the jar of tomato paste, swirling the jar out with a little water, then mix well.
4 Go in with the butter beans, juice and all, and both tins of tomatoes, breaking them up with your spoon. Swirl a little water around each tin and pour into the pan; season with salt and pepper and stir well. Return the chicken to the pan, skin-side up, along with any juices from the plate.
5 Transfer to the oven for 40 mins, or until the chicken is tender and falling of the bone and the sauce is glossy and thick.
6 Once removed from the oven, roughly chop the remaining parsley leaves; sprinkle over the top, and serve with lemon wedges for squeezing over. Delicious with rice or flatbreads and a green salad
Each serving contains
For a chance to win a signed copy of Simply Jamie, along with an online Jamie Oliver Cookery School voucher worth £29, watch out during November for a post on the Tesco Food Instagram account, then tag as many friends as you like in the comments. Opens 00:01 on 6 Nov 2024. Closes 23:55 on 5 Dec 2024. Only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.
Red onions have a softer flavour than white ones and are perfect for grilling and roasting. Plus, 80g red onion counts as 1 of your 5-a-day.
‘I’m bigging up humble red onions in this tasty autumnal warmer. Roasted until soft and sweet, they’re teamed with budget-friendly tinned pinto beans and a deliciously crispy topping. Plus, this little dish ticks off 2 of your 5-a-day – now that’s clever cooking.’
WITH A CRISPY BREADCRUMB TOPPING
Serves 4
Takes 1 hr 25 mins
Cost per serve 96p
1kg bag of small red onions
1 bulb of garlic
olive oil
50g wholemeal bread
1 bunch of fresh thyme (20g)
125g half-fat crème fraîche
1 tsp wholegrain mustard
40g Cheddar cheese
2 x 400g tins of pinto beans
1 Preheat the oven to gas 5, 190°C, fan 170°C. Peel and quarter the onions, then break apart into petals. Place in a roasting tray (25 x 30cm) with the whole unpeeled bulb of garlic, drizzle with 1 tbsp of olive oil and a pinch of sea salt and black pepper; toss to coat. Pour in 100ml of water, cover tightly with tin foil and roast for 1 hr, removing the foil and garlic bulb for the last 15 mins.
2 Put the bread in a food processor, strip in the thyme leaves, blitz into crumbs and tip into a bowl. Put the crème
fraîche and mustard in the blender (there’s no need to clean it), fnely grate in half the cheese, squeeze in the soft garlic and add 1 tin of beans, juice and all. Blitz until smooth, then season.
3 Remove the onions to a board and pour the bean mixture into the roasting tray. Drain the remaining tin of beans and stir them into the tray, seasoning to perfection. Arrange the onions on the beans, top with the herby breadcrumbs and grate over the remaining cheese.
4 Return to the oven to tick away for another 20 mins, or until
golden and bubbling. Tasty as a hearty side dish or as a meal in its own right, served with a jacket potato and crunchy salad, if you like.
Each serving (main meal) contains
of the reference intake. See page 8. Carbohydrate 55.8g Protein 18.2g Fibre 7g 2 of your 5-a-day and high in folate, which supports the normal function of theimmune system
‘Give leftover fresh coriander some love with the help of a storecupboard hero: tinned haricot beans! With spring onions, green chilli and lime, this silky green dip is full of good stuff, plus it’s off the charts on the flavour front too.’
CORIANDER, GREEN CHILLI & LIME
Peel 1 clove of garlic. Trim some spring onions, reserving the green tops for later. Deseed a green chilli. Pop it all in a blender with a tin of haricot beans and a little of their juice, 1 tbsp of peanut butter, 3 tbsp of olive oil, the zest and juice of a lime and a small bunch of coriander, reserving a few leaves. Blitz until silky smooth, then season to perfection and spread across a plate. Finely slice the spring onion tops and scatter over with the reserved coriander leaves. For a little more heat, finish with some extra chopped chilli, if you like. Amazing with chicken and veggies for a midweek lunch, or with crudités and poppadoms for next-level dipping.
Haricot beans are a great source of protein and fibre. They’re also a source of iron, which supports the reduction of tiredness and fatigue.
WE USED
Haricot Beans in Water 400g*, 49p (12p/100g)
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Speedy ideas for leftover ingredients from recipes in this issue ideas
FRESH TARRAGON p28
SAGE & ONION
STUFFING MIX p82
Save money, reduce waste and give leftovers a new lease of life
PISTACHIOS p122
Put a tarragon sprig in the cavity of a chicken before roasting, or sprinkle chopped leaves over tarts. To use later, flashfreeze on a baking sheet before putting in a freezer bag, then use in soups or sauces rather than using as a garnish.
CRANBERRY SAUCE p82
Layer into toasties or add to cheeseboards in place of chutney. Try at breakfast with a spoonful stirred into yogurt and granola, or at lunch as the base of a salad dressing, mixed with balsamic vinegar and olive oil.
Make soup more indulgent by using stuffing balls as croutons. Or, add dry mix to boiling water, then add soft cheese and use to stuff peppers or chicken breasts before baking.
STAR ANISE p40
Stored in a cool, dry place out of direct sunlight, star anise can last for a year. Add whole to ramen broth, soups, or water while carrots are boiling to infuse flavour – just remember to remove them before serving.
GOJI BERRIES p113
Scatter these over chocolate bark before chilling. Blitz into homemade pesto, or sprinkle over everything from yogurt and cupcakes to salads for crunch.
POMEGRANATE SEEDS p24
Jazz up festive dishes by scattering seeds over roast salmon, lamb, or even sprouts. Use to bedazzle houmous, stir through couscous, or layer onto Greek-style wraps with halloumi.
Sprinkle these into sweet treats like homemade truffles or flapjacks. Blitz into smoothies, or add to homemade granola to boost levels of vitamins A and C, which can support your immune system.
SOURED CREAM p20
BRIE p82
Cube and wrap in pastry with chutney and bake as little parcels. Or make a speedy canapé by threading onto cocktail sticks with sliced pear.
Drizzle over chilli or curry to soften the heat, spoon over baked potatoes for creaminess, or add to sponges to make them especially moist. If freezing, thaw in the fridge before using and add to sauces, rather than as a dip, as the texture will change slightly.
1
Who knew you could whip up a crowd-pleasing cheesecake from a few leftovers?
Any crushed biscuit can form your base – add warmth with ginger nuts or extra decadence with chocolate digestives. Stir in salty pretzels, chopped flaked almonds or desiccated coconut for more flavour twists.
2
Mix cream cheese and sugar for the topping, then get creative. A shot of liqueur or coffee will wake it up, while storecupboard stars like peanut butter and jam give nostalgia. Grated citrus rind and vanilla keep it simple. Visit tes.co/cheesecakes for fun recipes.
3
Go seasonal with toppings like pomegranate seeds and clementine slices, or try other sliced fruits. A drizzle of honey adds sweetness, or add some chocolate shavings or crystallised ginger.
Keep the bulbs with their roots, slicing where the green fades to white. Submerge the bulb in a jar of water, but leave the end poking out the top. Change the water every few days and new shoots should grow. Leeks will take longer, as they’re bigger.
Slice off the root of your celery; it should be about two inches thick. Put in a shallow jar of water so half is submerged, and change the water every day. When the new roots are an inch long, you can repot in soil.
Treat the root like the celery above. After 10 days your lettuce will reach its maximum size, so use leaves to bulk out sandwiches.
Adding the tip of your carrot to water won’t make the carrot itself regrow, but the leaves will. Blitz these into pesto or use in salad dressings.
GIVE ME MORE!
Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.
PISTACHIO & CHOCOLATE STUFFED CROISSANTS
Serves 8
Takes 45 mins Cost per serve 91p
MAKE AHEAD Freeze for up to 3 months. Defrost and warm through to serve.
Preheat the oven to gas 4, 180°C, fan 160°C. Stir 2 tbsp icing sugar with 2 tbsp boiling water to make a syrup. Slice 8 croissants in half (if they’re a day or two old, even better), leaving them attached at the back. Open out on a baking tray, then brush the insides with most of the syrup. Put 100g shelled pistachios in a food processor andblitzuntilfnelyground;set aside. Blitz 50g softened butter and 50g icing sugar together until pale andflufy.Add1 egg, blitz, then add the ground pistachios and blitz until combined. Divide this frangipane between the bottom halves of the croissants, then top with 100g chopped dark chocolate. Close the croissant tops, brush over the remaining syrup and scatter with 50g chopped pistachios. Bake for 20 mins, then leave to stand for 10 mins before dusting with 2 tbsp icing sugar to serve.
EAT STRONG. GO STRONG.
