Tesco Magazine - March 2024

FREE | MARCH 2024

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MUM IN A MILLION FOODIE TREATS AND GIFTS FOR EVERY MUM

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Hot cross muffins with custard p98

BUN-TASTIC!

Tasty ideas for spring and the long Easter weekend

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THE TEAM EDITORIAL Content director (print) Lauren Rose-Smith Senior food editor Elli Donajgrodzki Acting senior food editor Bryony Bowie Acting deputy food editor Angela Romeo Chief sub editor Jenny Wackett Deputy chief sub editor Tessa Jones Sub editor Julie Stevens Senior writer Jess Herbert ART Art director Nina Brennan Acting art director Jo Clark Homes art director Melanie Robinson-White Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale

PHOTOGRAPHY KAREN THOMAS FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING MAX ROBINSON PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

CREATIVE SOLUTIONS Senior commercial content editor Victoria Boland CONTENT AND PUBLISHING Group managing editor Kate Best Senior account director Tracy Saville Senior account manager Lucy May Senior account manager Renée Lo Account executive Sheriff Jinadu PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Kate Debling, Natalie Deri-Bowen, Rachel Linstead, Liz Honour CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director Jane Moffett TESCO Head of content, social, influencers & consumer PR Daniel Porter Publishing, partnerships and content manager Gabriella Fenwick Content and social media manager Alexandra Plant Content assistant Lulu Turner DUNNHUMBY LTD Senior campaign manager Sandy Bruce Campaign manager Haris Khan Advertising sales manager Tom Glenister

Lauren Rose-Smith, Content director (print)

CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, p8

JAMIE OLIVER

Mother’s Day is coming up this month and we’ve got lots of great food and gift ideas for making it special. We’ve given afternoon tea a makeover, p25, and the spring bakes, p37, are perfect for sharing. There is no one-size-fitsall when it comes to motherhood and on p94 our contributors share their own experiences, which I’m sure will resonate with many of you. Easter is also a (bunny) hop, skip and a jump away, so check out our make-ahead menu featuring a sumptuous slow-cooked lamb, p45, and easy ideas for giving your home a spring update.

Good food ambassador for Tesco, p86

SHARRON OWUSUAFRIYIE Mother and Tesco magazine reader, p94

For all advertising enquiries, contact tom.glenister@dunnhumby.com

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2024 Cedar Communications Limited.

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I’M LOVING… …a bit of quiet time and this decadent Mother’s Day treat.

Tesco Finest Strawberry Crème Eclairs 2-pack, £3.50 (£1.75 each).

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.

3

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YOUR MARCH OFFERS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS Available in the majority of stores

CONTENTS

EVERYDAY 15 Cook once, eat twice 61 Stir-fry meal deal 77 5 for £25 86 Jamie Oliver

WEEKEND 19 Field to fork 25 Alternative afternoon tea for Mother’s Day 37 Spring sweet and savoury bakes 45 Easter inspiration 71 Chicken dinners 98 Treat of the week

KNOW-HOW 58 Wines for celebrations 63 Skills: Eggs 92 Too good to waste

SHOPPING 8 What’s in store 33 Mother’s Day gifting

HEALTH & WELLBEING

28 MISO BANOFFEE BLONDIES & CHOCOLATE ORANGE VIENNESE FINGERS

WHY NOT TRY… BRILLIANT BAKES From favourites with a twist to terrific hybrids - get baking!

CHOCOLATE MINI EGG VERTICAL CAKE

PIÑA COLADA TARTE TATIN

83 If you make one change…

84 In the know: Managing cholesterol 94 Spotlight on motherhood

87

43

CHEAT’S RHUBARB & CUSTARD TARTLETS

COVER RECIPE Hot cross muffins with custard, p98 RECIPE Mima Sinclair PHOTOGRAPHY Gareth Morgans FOOD STYLING Lucy O’Reilly PROP STYLING Jenny Iggleden 6

28

CONTENTS & RECIPES

RECIPE INDEX SMALL PLATES & SIDES

CHARRED LITTLE GEM LETTUCES

52

PORK, SPINACH & BUTTER BEAN TRAYBAKE

23

Asparagus, tomato & feta salad Beetroot rye toasts with dill & cucumber yogurt Charred Little Gem lettuces with tahini sauce Cheese & spring onion focaccia muffins Crab brioche toasts Perfect hollandaise Radish tartare sauce Roasted carrot & chickpea salad Serrano ham, lemon cream cheese & broad bean toasts Spiced roasted baby potatoes Thyme-roasted radishes with whipped feta dip

47 27 52 39 27 66 20 52 27 48 21

MEAT & FISH

COURGETTE & LEMON PASTA SOUP

78

Chicken & spinach curry Creamy sausage ragu Make-ahead spiced lamb Parmesan-crusted chicken thighs Pork, spinach & butter bean traybake Roast chicken with green hollandaise Spicy sausage tart Spinach & meatball lasagne Sticky hoisin wings Thai coconut fish with rice

72 16 48 74 23 72 16 78 79 81

VEGETARIAN & VEGAN Courgette & aubergine ‘no-sakka’ Courgette & lemon pasta soup Next-level omelette Pea & mozzarella frittata Rainbow veg & chickpea couscous Smoky aubergine pearl barley risotto Spring Florentine pizza Veggie pilaf

52 78 68 80 89 85 67 90

BAKLAVA CHEESECAKE

54

SWEET TREATS & DRINKS Baklava cheesecake Cheat’s rhubarb & custard tartlets Chocolate mini egg vertical cake Chocolate orange Viennese fingers Hot cross muffins with custard Lemon ricotta doughnuts Miso banoffee blondies Perfect custard Piña Colada tarte Tatin Super green smoothies

54 28 43 28 98 39 28 66 87 22

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.

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. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change.

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.

7

SLUG

What’s in store Spring into March with Easter treats, new ways with roasts and even more ideas for Mother’s Day

1

JAMIE ROBINSON Tesco’s executive chef, product development

‘Hosting Easter lunch has never been easier. We’ve got racks of lamb and carrot patch cakes to give your menu the wow factor, plus new flavours of hot cross buns to keep little bunnies happy (I’ll be slathering my treats in West Country butter).

Then it’s time for Mum to shine, with an afternoon tea to remember. For more ideas for Mother’s Day, head to p12.’

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2

3 4

SHOPPING

HOT RIGHT NOW Discover new flavours for your favourite Easter treat.

1 Tesco Finest Strawberries & Clotted Cream Hot Cross Buns 4-pack, £1.60 (40p each); 2 Tesco Finest Cheddar & Red Leicester Hot Cross Buns 4-pack, £1.60 (40p each); 3 Tesco Finest Blueberry & Lemon Hot Cross Mini Loaves 4-pack, £1.60 (40p each); 4 Tesco Finest West Country Butter with Sea Salt Crystals 250g, £2.35 (94p/100g)

T

for e im

cake!

This Chocolate Carrot Patch Cake, £12, has cute fondant carrots on top of a moreish, light sponge.

Star bar Step aside eggs, there’s a new shape in town: Free From Easter Popping Candy & Mallow Bar 120g, £2.75 (£2.29/100g).

GOOD EGGS Little bunnies will love hunting for these

Milk ilk Chocolate E Eggs 75g, £1 (£1.33/100g)

Milk & White Egg Hunt 475g, £6 (£1.26/100g)

9

GET STUCK INTO YOUR GARDEN

Be garden-ready this Spring with Gorilla

We’re all starting to spend more time outdoors now that Spring is approaching, so now’s the time to get garden-ready. Gorilla’s range of extra-strong and incredibly versatile glues and tapes are made for fixing, mending, creating and more.

Get your outdoor space in shape with Gorilla and make the most out of Spring.

gorillaglue.com

Available in larger stores

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SHOPPING

SQUEAKY CLEAN What is March without a spring clean? Give your home a spritz using Tesco 750ml anti-bac bathroom and multipurpose sprays and, when they’re empty, refill them!

Simply mix these refills with warm water so you can use your spray bottle again saving money and plastic*.

That’s how Better Baskets can help you make better choices.

Anti Bac Bathroom Surface Cleaning Refill 9ml, 75p (£8.33/100ml)

Anti Bac Multi Purpose Surface Cleanser Refill 9ml, 85p (£9.44/100ml)

4

1

2

3

*

Daily Shower Cleaning Refill 9ml, 75p (£8.33/100ml)

Compared with 2x single use plastic versions of same-sized product. Refills available in selected stores

Save money and packaging with these smart refills

Stir it up For quality gravy with a hint of mint, add water to

FRONT AND CENTRE If lamb is on your Easter menu, make it memorable

Tesco Finest Lamb Gravy 200g, £1.90 (95p/100g).

1 Tesco Finest Lamb Rack with Cornish Sea Salt & Black Pepper, £17.36 (£28/kg)

2 Tesco sc co Fi Finest inest Thr Three Cheese & Chive Cauliflower Cheese 350g, £2.75 (79p/100g)

3T Tesco Fi Finestt Hasselback Potatoes 450g, £2.60 (58p/100g

4 Broccoli 375g, 82p (22p/100g)

11

SHOPPING

1 2 3

Thanks, Mum Show you care with an afternoon feast! We love...

1 Tesco Finest Dinky ’Nduja, Mozzarella & Honey Pastry Puffs 128g, £3.50 (£2.73/100g); 2 Tesco Finest Dinky Cheese & Onion Muffins 150g, £3.50 (£2.33/100g); 3 Tesco Finest Daisy Chocolate Flower Pots 2-pack, £6 (£3 each); 4 Tesco Finest Strawberries 227g, £2.75 (£1.21/100g); 5 Tesco Finest All Butter & Sultana Scones 4-pack, £2 (50p each).

4

Saucy!

Full of fizz

Packed with intense flavour, stir these new sauces through cooked pasta to elevate weeknight dinners.

The grapes in Tesco Finest English Sparkling Wine, £21*, are

grown at Kent’s award-winning Balfour winery.

12

*Price excludes Scotland and Wales

Tesco Finest Pomodorini & ‘Vino Chianti DOP’ Sauce 250g, £2.80 (£1.12/100g)

Tesco Finest Parmesan & Mascarpone Sauce 250g, £2.80 (£1.12/100g)

WORDS JESS HERBERT PHOTOGRAPHY KAREN THOMAS FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING MAX ROBINSON

5

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EVERYDAY

COOK ONCE, EAT TWICE Say hello to winter comfort food and cut your cooking time with these clever recipes

Spicy sausage t a r t p1 6

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C r e a my sausage r a g u p1 6

15

EVERYDAY

Dinner tonight

Serves 4 freeze ragu only Takes 20 mins Cost per serve £1.14 MAKE AHEAD Make the ragu the day before, leave to cool and chill in an airtight container.

Reheat and add a splash more pasta water to loosen before serving.

454g pack reduced-fat pork sausages 300g rigatoni 1 onion, finely chopped 2 celery sticks, finely sliced 125ml dry white wine ½ tsp fennel seeds pinch of crushed chillies (optional) 6 garlic cloves, chopped 15g fresh parsley, stalks and leaves separated, both finely chopped 150ml whipping cream 30g grated Parmigiano Reggiano

1 Heat a nonstick frying pan over a medium-high heat, squeeze the sausage meat out of their skins and crumble in. Fry for 5-6 mins, using a wooden spoon to break up the meat, until golden and crispy. Transfer to a plate with a slotted spoon and set aside.

2 Cook the rigatoni to pack instructions. Drain well, reserving 200ml cooking water.

3 Meanwhile, reduce the heat to medium-low and add the onion and celery to the empty sausage pan; fry for 5 mins until they begin to colour.

Season, add the wine and bubble for 2 mins. Stir in the fennel seeds, crushed chillies (if using), garlic and parsley stalks. Cook for 1-2 mins until fragrant.

4 Stir in half the reserved pasta cooking water, the cream and sausage meat, along with a good grinding of black pepper. Bring to a simmer, then reduce the heat to low and bubble gently for 3-4 mins until the sauce has thickened slightly.

Add a splash of cooking water if it’s too thick, then stir in most of the parsley leaves and cheese.

5 Set aside 250g ragu for the Spicy sausage tart (see recipe, right): leave to cool, then store in the fridge for up to 2 days. Stir most of the remaining sauce through the cooked pasta, then divide between bowls. Top with the remaining sauce, cheese and parsley to serve.

Each serving contains Energy

2475kJ 590kcal 30%

Saturates

Sugars

Salt

24g 12g 34% 59%

Fat

6g 7%

1.2g 20%

of the reference intake. See page 7.

Carbohydrate 60g Protein 27g Fibre 6g

Lunch tomorrow SPICY S AU S AG E TA R T Serves 6 Takes 55 mins Cost per serve 69p 250g leftover sausage ragu 100g reduced-fat soft cheese ½ tsp chilli paste 320g pack ready rolled puf pastry 15g fresh parsley, finely chopped 3 spring onions, trimmed and finely sliced crushed chillies, to serve (optional) 120g pack mixed leaf salad, to serve

1 Remove the leftover sausage ragu from the fridge for 30 mins before cooking, so that it comes to room temperature.

Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the soft cheese and chilli paste in a small bowl.

2 Unroll the puff pastry on its paper and transfer to a large baking sheet. Score a 2cm border around the pastry with a knife, then prick the space inside the border all over with a fork.

3 Spread the chilli-soft cheese over the pastry, keeping it inside the scored border, then spoon over the sausage ragu. Bake for 20-25 mins until golden and bubbling, then leave for 2 mins to cool slightly. Scatter over the parsley, spring onions and crushed chillies (if using), then slice and serve with the mixed leaf salad.

Each serving contains Energy

1107kJ 265kcal 13%

Saturates

Sugars

Salt

14g 8g 20% 38%

Fat

2g 3%

0.3g 5%

of the reference intake. See page 7.

Carbohydrate 26g Protein 7g Fibre 2g

16

RECIPES LINZI PUCINO PHOTOGRAPHY TONY BRISCOE FOOD STYLING LUCY O’REILLY PROP STYLING VICTORIA ELDRIDGE

C RE A M Y S AU S AG E R AG U

s e u v i o c i gan l e D i e s fo r A d m u m l t u s G

Now available in Kids range as well as Adults Also in store, Hair Skin & Nails and Apple Cider Vinegar

chewyvites.com

Available in larger stores

Available at

WEEKEND

RADISHES AND BABY SPINACH If you’re yet to venture beyond crudités and houmous, now’s the time: radishes, with their cerise pink skin and peppery crunch, are a feast for the senses. Try them baked whole as a side for roast chicken (see p72), or sliced and tossed through lemony salad leaves.

They’re grown mainly for their swollen tap roots, but both root and leaf can be eaten. Cut the tops of and soak in ice-cold water for an hour, then use to perk up salads or add a new dimension to stirfries. Now there’s some truth to Popeye’s stories: deep green spinach leaves are packed with iron to support energy levels, as well as magnesium and vitamin K, which supports healthy bones. Don’t forget to store spinach in a sealed container lined with kitchen paper to keep it fresher for longer.

FIELD TO FORK Taste the care

Look for this quality seal on the most cared-for products at Tesco. All the hero ingredients in this feature carry the Quality Seal mark, along with hundreds more expertly selected products in store and online.

19

MEET THE GROWER

R A D I S H TA R TA RE S AU C E Serves 6 Takes 10 mins Cost per serve 34p

Scott Watson is the general manager at G’s Growers, west Norfolk.

‘We’ve been growing radish crops for more than 20 years.

The Norfolk Fens is one of the driest counties in the UK, which makes it perfectly placed to grow radishes with great flavour and a juicy crunch.

Radishes are suited to the rich black fen soil, which is naturally very fertile. The Fenland peats retain their moisture, which reduces the need for irrigation and also helps preserve the local area’s water supply.’

‘

160g radishes, washed, trimmed and finely chopped ½ tbsp red wine vinegar 200g mayonnaise 2 tbsp capers, rinsed and finely chopped 1 lemon, ½ juiced, remainder cut into wedges 10g fresh dill, finely chopped wholetail breaded scampi, to serve (optional)

Long, hot summers give radishes a peppery taste, while cooler summers produce a milder crop

Ô

20

For more radish recipes, visit tes.co/radish

1 Toss the radishes with the vinegar and a pinch of salt in a bowl; set aside for 2 mins to pickle.

2 Mix the mayonnaise, capers, lemon juice and most of the dill in a separate bowl. Stir through the pickled radishes, season with black pepper and scatter with the remaining dill. Serve with scampi, if you like, with lemon wedges for squeezing over. Leftover tartare sauce will keep in the fridge for up to 2 days.

Each serving contains Energy

952kJ 231kcal 12%

Saturates

Sugars

Salt

25g 2g 35% 10%

Fat

1g 1%

0.7g 12%

of the reference intake. See page 7.

Carbohydrate 1g Protein 1g Fibre 1g

ini ng

WEEKEND

Get d ahea Store any leftover radishes or feta dip separately in the fridge for up to 2 days; reheat the radishes in a hot oven before serving.

Perfect T H Y M E - ROA S T E D RADISHES WITH W H I P P E D F E TA D I P Serves 6 Takes 20 mins Cost per serve 64p

2 x 240g packs radishes, washed and trimmed 2 tbsp extra-virgin olive oil 1 tbsp clear honey ½ lemon, juiced 5g fresh thyme sprigs 200g pack feta 125g 0% fat Greek-style yogurt

g n i r f or s p

ta r e ent

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the radishes with 1 tbsp olive oil, the honey, lemon juice and thyme on a baking tray. Season, arrange in a single layer, then roast for 15 mins until tender and just starting to colour.

2 Crumble the feta into a food processor and add the yogurt. Blitz until smooth, then season with black pepper. Transfer to a serving dish, drizzle with the remaining olive oil and spoon over the roasted radishes. Strip the thyme leaves from the stalks and scatter over to serve.

Each serving contains Energy

708kJ 171kcal 9%

Saturates

Sugars

Salt

17g 7g 25% 33%

Fat

5g 6%

0.8g 13%

of the reference intake. See page 7.

Carbohydrate 6g Protein 8g Fibre 1g

21

MEET THE GROWER

‘We’re on the Suffolk coast, where the light levels and the sandy soil are favourable for growing spinach, and the coastal location enhances its flavour. At different times of the year we grow around 20-25 varieties, each with different characteristics that enable the plants to reach the standard expected.

We always harvest nice and early in the morning, before the heat of the day, to catch the leaf at its most succulent.’

‘

I like spinach raw, with lots of other fresh ingredients to make a big, flavourful salad

‘

22

S U P E R G RE E N SMOOTHIES Serves 4 Takes 5 mins Cost per serve 76p MAKE AHEAD For an even smoother result, put the prepared banana in the freezer the night before.

120g baby spinach, washed 4 small bananas, peeled and cut into chunks 80g blueberries 500ml apple juice 1 lime, juiced ice cubes (optional)

For more spinach recipes, visit tes.co/spinach

Blitz all the ingredients apart from the ice in a high-powered blender for 1-2 mins until smooth (do this in batches if your blender is small). Divide between glasses filled with ice, if you like, to serve.

Each serving contains Energy

Fat

Saturates

607kJ 143kcal 7%

0g 0%

<1g 20g <0.1g 1% 22% 1%

Sugars

Salt

of the reference intake. See page 7.

Carbohydrate 32g Protein 2g Fibre 2g

RECIPES ELSPETH ALLISON PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

Tom Bulpitt is the director of New Shoots Ltd in Suffolk.

WEEKEND

P O RK, S P I N AC H & BUT TER BEAN T R AY B A K E Serves 4 Takes 40 mins Cost per serve £2.08 700g pack 4 British pork chops 2 tbsp olive oil 1 red onion, finely sliced 3 garlic cloves, finely sliced

6 fresh thyme sprigs, leaves picked 1 tsp Dijon mustard 2 x 400g tins butter beans ½ reduced-salt vegetable stock cube, made up to 150ml 220g bag baby spinach, washed crusty bread, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Remove the pork chops from the fridge; drizzle over 1 tbsp oil, season and rub to coat. Cover and set aside.

2 Heat the remaining oil in a deep, ovenproof frying pan or shallow, fameproof casserole dish over a medium heat. Fry the red onion for 8-10 mins, stirring occasionally, until softened and lightly caramelised. Add the garlic and thyme and cook for another 2 mins. Stir in the mustard and butter beans, along with the liquid from the tins. Pour in the stock, bring to a simmer, then transfer the pan to the oven for 15 mins.

3 Meanwhile, heat a frying pan over a high heat.

Sear the pork for 1 min each side until browned.

Sear for an extra 30 secs on the fat edge (this may need to be done in batches). Transfer to a plate.

4 Stir the spinach through the beans (it will wilt down), then top with the pork and any juices.

Return to the oven for 8-10 mins, until the pork is just cooked and the beans are thickened. Serve with crusty bread, if you like.

Each serving contains Energy

2404kJ 577kcal 29%

Saturates

Sugars

Salt

31g 10g 44% 50%

Fat

3g 3%

0.8g 13%

of the reference intake. See page 7.

Carbohydrate 23g Protein 46g Fibre 10g

23

WEEKEND

Beetro ot r ye t o a s t s p27

Serrano ham & broad b ean t o a s t s p27

£1

per serve

Crab brioche t o a s t s p27

TOAST TO MUM Pssst: It’s Mother’s Day on 10 March. Show a little love with an afternoon tea to wow, without breaking the budget 25

Visibly transform skin in 1 week

Available in the majority of larger stores

Only at

WEEKEND

B E E T RO O T RY E T OA S T S W I T H D I L L & C U C U M B E R YO G U R T Makes 4 Takes 15 mins Cost per serve £1.64

S E RR A N O H A M , L E M O N C RE A M C H E E S E & B ROA D B E A N T OA S T S Makes 4 Takes 20 mins Cost per serve £1

Halve a cucumber lengthways, scoop out and discard the seeds, then grate the rest into a sieve set over a bowl. Remove as much moisture as you can by pressing down with the back of a spoon, then put in a clean bowl. Add 200g Tesco Finest Greek yogurt and 5g fnely chopped dill; season. Lightly toast 4 slices Tesco Finest rye & mixed seed sourdough, spread with the yogurt mixture, then top with 180g thinly sliced Tesco Finest sweet & fery beetroot. Sprinkle over 120g chopped walnut pieces and garnish with more fnely chopped dill and a drizzle of extra-virgin olive oil, if you like.

Boil 300g frozen baby broad beans for 5 mins or until tender. Drain, refresh under cold running water, then squeeze to remove and discard the outer skins. Meanwhile, toast 4 slices Tesco Finest white sourdough. Put 120g soft cheese in a bowl and add the zest of 1 lemon plus 4 tsp juice; season, then mix well. Spread over the toasts, then top with the podded broad beans. Top each toast with a slice of Serrano ham, then crack over some black pepper to serve.

Each toast contains

Each toast contains

Energy

2051kJ 493kcal 25%

Fat

Saturates

Sugars

Salt

29g 6g 14g 1g 41% 32% 15% 16%

of the reference intake. See page 7.

Carbohydrate 39g Protein 15g Fibre 8g

Energy

1194kJ 285kcal 14%

Saturates

Sugars

Salt

12g 7g 18% 34%

Fat

3g 4%

1.4g 23%

of the reference intake. See page 7.

Carbohydrate 28g Protein 13g Fibre 5g

C R A B B RI O C H E T OA S T S Makes 4 Takes 20 mins Cost per serve £1.98

Trim 3 spring onions, then separate the whites and greens. Thinly slice the greens lengthways and put in a bowl of iced water; set aside. Finely chop the whites, then transfer to a bowl. Drain a 145g tin jumbo crab and a 145g tin shredded crab really well. Add to the spring onion whites bowl, then add 2½ tbsp chilli mayonnaise, 3g fnely chopped fat-leaf parsley and the fnely grated zest of ½ a lemon. Toast 4 slices from a sliced brioche loaf, then divide the crab equally between them.

Drain the spring onion greens and scatter on top with 10g watercress.

Each toast contains Energy

1293kJ 308kcal 15%

Fat

Saturates

Sugars

Salt

12g 6g 9g 1.4g 18% 30% 10% 23%

£1.64 per serve

of the reference intake. See page 7.

Carbohydrate 36g Protein 12g Fibre 2g

27

C H E AT ’S RH U B A RB & C U S TA RD TA R T L E T S

C H O C O L AT E ORANGE VIENNESE F I N G E RS

Makes 9 Takes 35 mins plus cooling Cost per serve 43p

Makes 16 Takes 40 mins plus chilling and cooling Cost per serve 21p

CLEVER SWAP Skip poaching the rhubarb and start from step 2 with 125g drained, tinned rhubarb. Add a few drops of pink food colouring when blending, if you like.

100g baking block, at room temperature 25g icing sugar 115g plain four ¼ tsp baking powder few drops vanilla extract 2 oranges, zested, plus 2½ tbsp juice 150g Tesco Finest 47% orange dark chocolate, melted 1 tsp sea salt fakes

100g rhubarb, trimmed and cut into 2cm pieces 25g caster sugar 90g pack Tesco Finest all-butter mini pastry tartlets 125g ready-made custard grated nutmeg and icing sugar, to serve (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the rhubarb in a saucepan with the caster sugar and 1 tbsp water. Simmer gently over a low heat, shaking the pan occasionally, for 5-7 mins until very soft. Remove from the heat and leave to cool for 5-10 mins until lukewarm.

2 Use a stick blender to blend the rhubarb to a smooth purée. Spread a small blob in the base of each tartlet case in a thin layer, then spoon over the custard until almost full. Top with another small blob of rhubarb, then swirl gently with a skewer.

3 Transfer to a baking sheet, then bake for 18-20 mins until golden and the top of the custard has set. Cool on a wire rack. Grate over the nutmeg and dust with icing sugar, if using. Best eaten the day they’re made.

Each tartlet contains Energy

Fat

Saturates

Sugars

Salt

314kJ 74kcal 4%

3g 4%

2g 8%

6g 7%

0.1g 1%

of the reference intake. See page 7.

Carbohydrate 11g Protein 1g Fibre 1g

28

1 Line two baking trays with nonstick baking paper. Cube the baking block, then put in a mixing bowl with the icing sugar; mix with an electric whisk until light and fluffy. Add the flour, baking powder, vanilla extract, half the orange zest and the juice; whisk to combine.

2 Spoon into a piping bag fitted with a large closed-star nozzle and pipe 16 fingers, 7cm long, onto the prepared trays, spacing them well apart. Use kitchen scissors to cut the dough from the end of the nozzle to give a neat finish.

Transfer to the fridge for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C. 3 Bake for 15 mins, leave to cool for 5 mins, then transfer to a wire rack to cool fully.

When cool, dip the ends in the melted chocolate, scatter with sea salt and the remaining orange zest, then transfer to a sheet of baking paper to set. They’ll keep for up to 3 days in an airtight container.

Each finger biscuit contains Energy

529kJ 127kcal 6%

Saturates

Sugars

Salt

8g 4g 11% 18%

Fat

7g 7%

0.5g 8%

of the reference intake. See page 7.

Carbohydrate 12g Protein 1g Fibre 1g

MISO BANOFFEE BLONDIES Makes 16 Takes 55 mins plus cooling Cost per serve 28p CLEVER SWAP No miso?

Swap it for ¼ tsp sea salt flakes instead.

200g baking spread, melted and cooled slightly, plus extra for greasing 1½ tsp miso paste 150g tinned caramel (from a 397g tin) 275g soft light brown sugar 3 large eggs 325g plain four 2 small, ripe bananas, 1 mashed 100g white chocolate, chopped

1 Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 20cm square loose-bottomed baking tin. Stir the miso paste through the tinned caramel in a small bowl and set aside.

2 Put the melted baking spread, sugar and eggs in a large bowl and mix until combined and creamy.

Fold through the flour, then gently stir in the mashed banana, 2½ tbsp miso-caramel and the white chocolate. Transfer to the prepared tin and level with the back of a spoon.

3 Slice the remaining banana lengthways into 3.

Arrange the slices cut-side up on top of the batter, then drizzle over the remaining miso-caramel.

Bake for 35-40 mins until just set: a skewer should come out clean around the edges but be a little sticky when inserted in the centre. Leave to cool fully in the tin, then cut into 16 squares. Store in an airtight container for up to 3 days.

Each blondie contains Energy

1321kJ 315kcal 16%

Fat

Saturates

Sugars

Salt

14g 6g 27g 0.2g 20% 30% 30% 4%

of the reference intake. See page 7.

Carbohydrate 42g Protein 5g Fibre 1g

WEEKEND

28p per serve

M is o b a n o f fe e blondies

DRINK MATCH

Cho colate orange Viennese f ingers

Dry and crisp with apple and citrus flavours balanced by delicate brioche notes on the finish.

Tesco Finest English Sparkling Wine, £21*. *

Price excludes Scotland and Wales

29

WEEKEND

Uses sh ortcu t

i ng

red i

C h e a t ’s r h u b a r b & c u s t a r d t a r tl e t s p28

NEW WAYS WITH SCONES Bored of the usual jam and cream? Tr y one of these twists…

Strawberry cheesecake Spread halved fruit scones with mascarpone, sliced strawberries and a drizzle of strawberry sauce.

30

Rocky road Top halved fruit scones with chocolate spread, then scatter with some mini marshmallows and a few fresh raspberries.

Salmon & avocado Spoon mashed avocado over halved plain scones and top with smoked salmon, a little crème fraiche and fresh dill.

GIVE ME MORE!

6 Plain Scones, £1.65 (28p each)

Scan this QR code to find recipes for every Mother’s Day moment, on Tesco Real Food.

RECIPES ELLI DONAJGRODZKI, ANGELA ROMEO PHOTOGRAPHY ELLA MILLER FOOD STYLING LIZZIE HARRIS PROP STYLING MORAG FARQUHAR

s

ent

Available at

Available in the majority of larger stores

Available at

SHOPPING

Make their day Give the gift of time and make it even more special with these thoughtful buys for Mother’s Day

1

5

2 4 3 8 9

GIVE ME MORE! Scan this QR code to read more about how Tesco and WWF are working together.

10

7

6 Linger over a slice of cake and a proper cuppa, served using pieces from the new WWF Floral and Heather range (prices from £2).

The blooms you gifted will look great in this two-tone vase too.

1 Mother’s Day Tulips 21 stems, £6; 2 Fox & Ivy Two-Tone Glass Vase, £8; 3 Duo Tea Tin Selection and Strainer, £6; 4 WWF Heather Cake Stand, £15; 5 WWF Mum Wild Flowers Cushion, £8; 6 WWF Heather Stemless Glass, £3; 7 Mum Mug, £2.50; 8 WWF Heather Teapot, £12.50; 9 WWF Heather Cup and Saucer, £6; 10 WWF Heather Teabag Rest, £2 33

SHOPPING

1

Bake together Gift some pretty accessories from the WWF range, celebrating endangered British wildflowers.

WWF Heather Apron, £8; WWF Heather Oven Glove, £6

2 3 4 8

7

5

CATCH UP OVER COCKTAILS 1 WWF Floral Cushion, £8; 2 Tulip Wine Glass, £3.50; 3 WWF Meadow Walk Candle, £6; 4 Infuse Your Own Pink Gin, £8; 5 White Heart Wooden Tray, £6; 6 Candlelight Flower Tealight, £2; 7 WWF Heather Stemless Glass £3; 8 Tulip Tumbler, £3

6

This Fox & Ivy Enchanted Sleep Fragranced Gift Set, £12, comes with a plush blackout mask and sleeppromoting spray to spritz over pillows. Add a candle to help relax the mood - we love Floral Birth Candle, £4, as you can personalise by picking their birth month. Finish with a camomile tea in their new favourite WWF Lavender Floral Squat Mug, £4, and a trinket to remind them how much they are loved: Best Mum Wreath, £5.

34

Cosy up Mums will love this tactile Fox & Ivy Floral Knit Jacquard Throw, £25; just perfect for wherever you choose to unwind.

WORDS JESS HERBERT PHOTOGRAPHY ANT DUNCAN, PIXELEYES FOOD STYLING MATTHEW FORD PROP STYLING CLAIRE MORGAN

AND, RELAX…

FOR

Available in the majority of larger stores

Available at

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Spring on the bakes!

Sugar-coated doughnuts and the cutest focaccia muffins we’ve seen. Find any excuse to bake these beauties

Bite

s

iz

ts a e r et

Lemon ricotta doughnuts p39

37

WEEKEND

C H E E S E & S P RI N G O N I O N F O C AC C I A MUFFINS Makes 12 Takes 45 mins plus proving and cooling Cost per serve 31p 500g strong white bread flour, plus extra for dusting (if required) 7g dried yeast 1 tsp caster sugar

1 tsp fne salt 100g bunch spring onions, ½ fnely chopped, rest sliced into 5cm lengths 115g mature Cheddar, fnely grated 6 tbsp extra-virgin olive oil, plus extra for greasing 2 fresh rosemary sprigs, leaves picked ½ tsp sea salt flakes

1 Put the flour in a large mixing bowl and stir in the yeast, sugar and salt – stirring in each ingredient before adding the next. Stir in the finely chopped spring onions and 75g grated cheese, then make a well in the centre and add 3 tbsp olive oil and 350-400ml lukewarm water, then mix to form a sticky dough.

2 Use the dough hook attachment of a hand whisk or mixer to knead for 5-10 mins until smooth, soft and elastic. Alternatively, tip onto a lightly floured surface and knead by hand for 10 mins (it will be sticky, but try not to add too much extra flour).

3 Shape into a ball and transfer to a lightly oiled bowl. Cover with oiled clingfilm, so it’s touching the dough, then leave to rise in a warm place for 1-1½ hrs until doubled in size.

4 Lightly oil the holes of a 12-hole muffin tin.

Knock back the dough, then divide into 12 pieces, dropping them into the tin holes. Loosely cover with oiled clingfilm and leave in a warm place for 35-45 mins to rise. Preheat the oven to gas 7, 220°C, fan 200°C. 5 Mix 1 tbsp oil with 1 tbsp water, brush over the dough, then use your fingertips to make deep dimples in the dough. Sprinkle over the remaining grated cheese. Toss the sliced spring onions and rosemary in the remaining oil and water mix, then arrange on the dough.

6 Bake for 18-20 mins until golden. Drizzle with the remaining 2 tbsp oil and scatter with the sea salt flakes while still hot. Transfer to a wire rack and leave to cool for 10 mins before serving.

L E M O N RI C O T TA DOUGHNUTS Makes about 22 Takes 40 mins Cost per serve 46p MAKE AHEAD Make the dough up to 24 hrs ahead – cover and store in the fridge.

250g tub ricotta, drained 2 large eggs 150g granulated sugar 2 lemons, zested, plus 1 tbsp juice 100g plain flour 2 tsp baking powder sunflower or vegetable oil, for frying For the chocolate sauce 150g white chocolate, fnely chopped 100ml whipping cream

1 First, make the chocolate sauce: put the chopped white chocolate in a bowl and set aside. Heat the cream in a small saucepan until steaming (but not boiling), then pour over the chocolate and swirl to coat. Leave for 30 secs, then whisk until smooth. Set aside to thicken.

2 Meanwhile, whisk the ricotta, eggs, 50g sugar, the zest of 1½ lemons and 1 tbsp juice in a mixing bowl. Fold in the flour, baking powder and a pinch of salt until just combined.

3 Meanwhile, put the remaining lemon zest and sugar in a bowl and use your fingertips to rub the zest into the sugar.

Set aside.

4 Pour enough oil into a wide, deep pan to come about halfway up the sides, and heat until it reaches 180°C on a kitchen thermometer. Line a large plate with kitchen paper and place near the hob.

5 Scoop dessert spoons of the ricotta dough and drop into the hot oil - don’t worry about the shape, as they’ll naturally puff into rounds as they cook.

Fry in batches for 3-4 mins, turning regularly, until cooked through and deep golden all over. Use a slotted spoon to transfer to the lined plate. Roll in the lemon sugar while still warm, then repeat with the remaining batter. Serve with the white chocolate sauce for dipping.

Each doughnut contains Energy

660kJ 158kcal 8%

Fat

Saturates

Sugars

Salt

11g 4g 9g 0.2g 15% 20% 10% 3%

of the reference intake. See page 7.

Carbohydrate 13g Protein 3g Fibre <1g

Each muffin contains Energy

1096kJ 262kcal 13%

Saturates

Sugars

Salt

12g 3g 17% 17%

Fat

1g 1%

0.9g 15%

of the reference intake. See page 7.

Carbohydrate 31g Protein 8g Fibre 2g

39

WEEKEND

Cheese & spring onion fo c a c c i a m u f f i n s p 3 9

31p per serve

40

89p per serve

Save tim

GIVE ME MORE! From simple bakes to impressive cakes, scan this QR code for recipes on Tesco Real Food.

42

am e r c r e t e with ready-made but

RECIPES BRYONY BOWIE PHOTOGRAPHY MAJA SMEND FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN We recommend these recipes for a special occasion or treat, as part of a balanced diet

WEEKEND

1

2

3 C H O C O L AT E MINI EGG VERTICAL CAKE Serves 12 Takes 40 mins plus cooling and chilling Cost per serve 89p oil or butter, for greasing 6 eggs 150g granulated or caster sugar, plus 2 tbsp 150g plain flour 50g cocoa powder 2 x 400g tubs vanilla flavour frosting 3 x 80g bags chocolate mini eggs

1 Preheat the oven to gas 7, 220°C, fan 200°C and grease and line two 22 x 32cm Swiss roll tins with baking paper. Cut two extra pieces of baking paper a bit larger than the tins; set aside.

2 Put the eggs and 150g sugar in a large mixing bowl and use an electric whisk to beat for 5 mins or until pale and thick.

Sift in the four and cocoa powder with a pinch of salt, then fold in using a spatula until no streaks remain. Divide between the prepared tins, level the tops, then bake for 7-9 mins until springy to the touch.

3 Sprinkle each of the extra sheets of baking paper with 1 tbsp sugar. As soon as the sponges are baked, carefully invert onto the sugared paper, removing the tins and lining paper. With a short edge facing you, score a horizontal line 2cm from the bottom of each sponge (picture 1). Gently roll up from this end, enclosing the sugared paper within. Set aside to cool completely.

4 Spoon 1 tub of frosting into a bowl and stir to loosen. Very gently unroll the cold sponges, discarding the paper. With a short edge facing you, cut each sponge in half vertically to give 4 long, narrow sponges about 9cm wide (picture 2).

Divide the frosting between the sponges, taking it right to the edges.

5 Roll up one spiral with the frosting inside, then stand upright. Take a second sponge and, starting where the upright spiral ends, wrap it around (picture 3).

Repeat with the remaining sponges (don’t worry if they crack a bit).

6 Spoon the remaining frosting into a bowl and stir as before. Spread thinly over the top and sides of the cake to cover, then transfer to the fridge for 20 mins to firm up. Once firm, use a palette knife to cover with the remaining frosting.

7 Tip all the mini eggs into a bowl, then use to cover the top of the cake in concentric circles. Put the remaining mini eggs in a freezer bag and bash into small pieces with a rolling pin, then press into the frosting around the bottom of the cake.

Each serving contains Energy

2338kJ 556kcal 28%

Fat

Saturates

Sugars

Salt

21g 11g 72g 0.6g 31% 53% 80% 10%

of the reference intake. See page 7.

Carbohydrate 83g Protein 7g Fibre 3g

43

Heal Dry Skin From 1st Use

+Ultra Hydrating Lipids Boost Ceramides from Within*

*Vaseline is a cosmetic product for moisturising dry skin Available in larger stores.

Available at

WEEKEND

Hop to it!

Get ready for Easter with these gorgeous ideas to decorate your home, and a sumptuous menu everyone will love

Clockwise from above: Spring Is Here Check Platter, £7; Easter Crackers 6-pack, £3.50; Refillable Eggs 10-pack, £1.50; Peony Teapot, £12.50; Bunny Printed Cushion, £10; Hoppy Easter Bunting, £1; White Twig Tree 60cm, £6; Peony Cup & Saucer, £5; Easter Bunny Serving Stand, £8.50; Chicken Egg-Shaped Plate, £2.50 45

Regular price: £5.50 / Clubcard price: £4.50.

Clubcard price valid 14/03/2024 – 24/04/2024.

Clubcard/app required. While stocks last. Available in majority of larger stores.

Available at

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A S PA R AG U S, T O M AT O & F E TA S A L A D Serves 8 Takes 35 mins Cost per serve £1.30 200g feta 75g Greek-style natural yogurt 200g cherry vine tomatoes, halved 1 tbsp cider vinegar or sherry vinegar

2 tbsp extra-virgin olive oil ½ lemon, zested ½ tsp caster sugar 3 x 125g packs asparagus tips, trimmed For the croutons 1 ciabatta roll, roughly torn into pieces 1½ tbsp extra-virgin olive oil 1 tbsp za’atar (optional)

1 Make the croutons. Toss the bread, oil and za’atar (if using) together on a baking sheet.

Turn the oven to gas 7, 220°C, fan 200°C and put the bread straight in. Bake for 10-12 mins until golden and crisp.

2 Meanwhile, put 150g feta and the yogurt in a small food processor or blender and blitz until smooth. Cover and chill in the fridge until needed.

3 Toss the tomatoes with the vinegar, 1 tbsp oil, lemon zest, sugar, a little salt and a generous amount of black pepper in a bowl.

4 Toss the asparagus with the remaining oil and some seasoning. Heat a griddle or frying pan over a high heat and griddle the asparagus, in batches, for 5 mins, turning regularly, until charred all over.

5 To serve, spread the whipped feta on a sharing platter or divide between plates. Top with the asparagus spears, then spoon over the tomatoes and their juices. Add the croutons and crumble over the remaining feta to serve.

Easy

make-ahea

r e t r d sta

Each serving contains Energy

785kJ 189kcal 9%

Saturates

Sugars

Salt

14g 6g 19% 30%

Fat

3g 3%

0.8g 13%

of the reference intake. See page 7.

Carbohydrate 8g Protein 7g Fibre 2g Low in sugar; source of protein

Host an egg hunt Fun signs will help little bunnies track down those hidden chocolate eggs, and don’t forget a basket to collect their finds and a jar to store treats.

We love this Easter wreath for an easy spring home update.

From left: Easter Egg Hunt Kit, £2; Mr & Mrs Rabbit Hanging Decs, £3.75; Bayswood Spring Birds, £6 each; Bayswood Bristle Bunny Wreath, £12; Easter Bunny Storage Jar, £4

47

Make-ahead menu plan

MAKE-AHEAD SPICED LAMB

1 Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes in a large saucepan of water for 5 mins. Drain well and steam-dry for a few mins.

2 Toss the potatoes in a lined baking tray with the oil, garlic, za’atar and oregano; season.

Roast for 20 mins (alongside the lamb, see right), then pour in the stock and lemon juice. Roast for 25 mins or until tender. Squeeze the garlic from their skins, then stir through the parsley to serve.

1 Two days before cooking, pat the lamb dry with kitchen paper, then transfer to a board with the meatiest side facing down. Feel along the length of the joint for the bone, then use a small, sharp knife to cut down to the bone – at the narrower end of the leg, it’s below a thin layer of fat, but at the thicker end you’ll need to cut 4-5cm into the meat. Carefully cut all the meat away from the bone, working as closely as possible to avoid waste. When you reach the joint in the middle, cut around it to release. Discard the bone (or save for making stock).

2 Slash into the thickest parts of the meat a few times, then transfer to a large container or food bag and rub all over with the lemon juice and sea salt to coat. Cover or seal, then transfer to the fridge to marinate for 24 hrs. Turn the meat 2-3 times during this period, if possible.

3 The next day, toast the cumin and coriander seeds, cinnamon stick and peppercorns in a dry frying pan over a medium heat for 2 mins or until fragrant and the seeds begin to pop. Remove from the heat, then grind finely, in batches, using a pestle and mortar or in a spice grinder.

4 Pour away the excess liquid from the lamb. Mix the ground spices with the yogurt, then spread over the lamb to cover. Poke in the bay leaves, then return to the fridge to marinate for 24 hrs.

5 The next day, remove the lamb from the fridge 1 hr before cooking. Preheat the oven to gas 2½, 160°C, fan 140°C, and arrange two pieces of baking paper, longer and wider than the lamb, over two similarly-shaped pieces of foil in a cross shape. Roughly roll and re-shape the lamb – secure 3-4 times along the length with kitchen string. Transfer to the centre of the baking paper cross, then enclose, scrunching the foil to seal. Lift into a roasting tin, then roast for 4 hrs 30 mins or until very tender.

6 Increase the oven temperature to gas 7, 220°C, fan 200°C. Unwrap the lamb parcel, scrunching the foil and paper to the edges of the tin. Baste with any juices, then roast for another 20 mins to brown (along with the Spiced roasted baby potatoes, left, and carrots, p52).

7 Re-cover with foil and leave to rest for 25-30 mins. Shred into large pieces to serve, with any juices spooned over.

Each serving contains

Each serving contains

Serves 8 Takes 5 hrs 45 mins plus 48 hrs marinating and resting Cost per serve £4.45

3 DAYS BEFORE For the starter, whip the feta and bake the croutons.

2 DAYS BEFORE Marinate the lamb in lemon juice; make and, if you like, bake the ‘no-sakka’; mix the carrot salad dressing.

THE DAY BEFORE Cover the lamb in the spiced yogurt; make, bake and chill the cheesecake; marinate the tomatoes for the starter; parboil the potatoes for roasting; and, if you like, roast the carrots and chickpeas for the salad. Make the cheesecake syrup.

ON THE DAY Cook the lamb; griddle the asparagus for the starter; roast the potatoes; finish the carrot salad; char and dress the Little Gem lettuces; reheat the ‘no-sakka’.

S P I C E D ROA S T E D B A BY P O TAT O E S Serves 8 Takes 55 mins Cost per serve 59p COOK’S TIP Use the smallest new potatoes in store for this recipe.

1.5kg baby potatoes 3 tbsp olive oil 6 garlic cloves, unpeeled, squashed with a knife 3 tbsp za’atar seasoning 2 tsp dried oregano 1 vegetable stock pot, made up to 175ml ½ lemon, juiced 15g fresh flat-leaf parsley, finely chopped

48

LOW ENERGY Cook the lamb in a slow-cooker for 8-9 hours on low, then follow step 6 to brown in the oven. If serving for dinner, you can cook the lamb for 7 hrs at gas ½, 120°C, fan 100°C, if you prefer.

2.5kg leg of lamb (or larger) 3 lemons, juiced 2 tsp sea salt flakes 1 tbsp cumin seeds 1 tbsp coriander seeds 1 small cinnamon stick 1 tsp black peppercorns 150g full-fat Greek-style natural yogurt 8 bay leaves

Energy

Fat

Saturates

Sugars

Salt

Energy

854kJ 202kcal 10%

6g 9%

1g 5%

3g 4%

0.8g 13%

1606kJ 385kcal 19%

of the reference intake. See page 7.

Carbohydrate 30g Protein 4g Fibre 5g Low in saturated fat; source of fibre

Saturates

Sugars

Salt

24g 13g 34% 63%

Fat

1g 1%

1.8g 29%

of the reference intake. See page 7.

Carbohydrate 2g Protein 40g Fibre 1g

WEEKEND

49

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dri zzl e ov er the

lamb

Spring Is Here Flower Plate, £4.50

Charred Little Gem lettuces with tahini sauce

e Doubl

nd a ce u a the s

p 52

Ro a s t e d carrot & chickpea s a l a d p 52

51

C H A RRE D L I T T L E GEM LET TUCES W I T H TA H I N I S AU C E Serves 8 Takes 25 mins Cost per serve 30p CLEVER SWAP To make

this vegan, swap the yogurt for a dairy-free alternative and the butter for 1 tbsp oil.

3 tbsp tahini 2 tbsp Greek-style natural yogurt 4 Little Gem lettuces, halved (or quartered, if large) lengthways 1 tbsp olive oil

Each serving contains Energy

Fat

Saturates

Sugars

Salt

274kJ 66kcal 3%

6g 8%

1g 6%

1g 1%

0.1g 2%

of the reference intake. See page 7.

Carbohydrate 1g Protein 2g Fibre 1g Low in sugar; low in salt

ROA S T E D C A RRO T & CHICKPEA SALAD

1 tbsp maple syrup 2 tsp rose harissa paste

Serves 8 Takes 30 mins plus cooling Cost per serve 80p

1 Preheat the oven to gas 7, 220°C, fan 200°C. Parboil the carrots in a large saucepan of boiling water for 4 mins; drain.

2 Meanwhile, put all the ingredients for the dressing in a jar with some seasoning, seal, then shake to combine. Set aside.

3 Put the carrots, chickpeas, cumin seeds and olive oil in a roasting tin; season and toss to coat. Roast for 20 mins (alongside the lamb and potatoes, p48) or until the carrots are charring.

4 Leave to cool for 10 mins, then stir through the olives, herbs and pomegranate seeds, and serve with the dressing to drizzle over.

2 x 400g packs Chantenay (or Tendersweet) baby carrots, trimmed, fatter ones halved lengthways 400g tin chickpeas, drained and rinsed 1 tbsp cumin seeds 4 tsp olive oil 100g pitted black or Kalamata olives, halved 15g fresh fat-leaf parsley, leaves picked and finely chopped 15g fresh mint, leaves picked and larger ones torn 80g tub pomegranate seeds For the dressing 3 tbsp extra-virgin olive oil 1 lemon, juiced (you need 2 tbsp)

52

1 Whisk the tahini and yogurt with 3-4 tbsp water until silky smooth and pourable. Set aside.

2 Toss the Little Gems with the oil and some seasoning in a bowl. Heat a griddle pan over a high heat until smoking hot, then griddle the lettuce, in batches, for 2-3 mins, turning occasionally to char all over.

Arrange on a platter, drizzle over the tahini yogurt to serve.

Each serving contains Energy

Fat

Saturates

751kJ 181kcal 9%

11g 15%

2g 8%

Sugars

Salt

10g 0.6g 11% 10%

of the reference intake. See page 7.

Carbohydrate 16g Protein 3g Fibre 5g 1 of your 5-a-day; source of fibre

C O U RG E T T E & AU B E RG I N E ‘ N O - S A K K A’ Serves 6 Takes 2 hrs Cost per serve £1.76 MAKE AHEAD The ‘no-sakka’ can be assembled and baked, up to 48 hrs ahead.

Cover with foil and reheat at gas 7, 220°C, fan 200°C for 25 mins, removing the foil for the final 5 mins until bubbling again.

CLEVER SWAP Griddle the courgette and aubergines slices instead of roasting.

Serving as a stand-alone dish? Swap in 400g boiled potato slices for the courgettes.

2 large or 3 small aubergines, sliced ¾cm thick 3 courgettes, sliced ¾cm thick 3½ tbsp olive oil, plus extra for greasing 1 onion, diced 6 garlic cloves, 2 crushed, 4 unpeeled 1 cinnamon stick 3 bay leaves 1 tbsp dried oregano, plus 1 tsp 300g dried green lentils 187ml bottle red wine 400g tin whole plum tomatoes 1 vegetable stock pot, made up to 1.2ltrs 480g jar Free From white lasagne sauce fresh mint leaves, to serve (optional)

1 Sprinkle the aubergine and courgette slices with salt and put in a colander or large sieve to bring out some of their juices. Set aside for 30 mins.

2 Meanwhile, heat 1 tbsp oil in a wide, shallow casserole dish or saucepan over a low-medium heat and fry the onion for 8 mins or until soft. Stir in the crushed garlic, cinnamon, bay leaves and oregano, cook for 2 mins, then stir in the lentils and wine. Bubble for 1 min, then add the plum tomatoes (use kitchen scissors to snip into small chunks inside the dish) and stock.

Turn the heat to low and simmer for 1 hr or until rich and thick.

Remove the bay leaves and cinnamon stick.

3 Preheat the oven to gas 8, 240°C, fan 220°C and wrap the unpeeled garlic cloves in foil. Wipe and pat dry the aubergine and courgette slices with kitchen paper to remove most of the salt and any liquid. Transfer to lined baking trays and brush on both sides with oil.

Add the garlic parcel and bake for 12-20 mins until soft and lightly browned, and the garlic is squishy.

4 If baking straightaway, reduce the oven to gas 7, 220°C, fan 200°C. To assemble, lightly grease a large baking dish. Add a layer of the roasted veg slices, followed by a layer of lentil sauce. Repeat the layers until all the sauce and veg have been used, finishing with a layer of vegetables that covers the whole dish.

5 Squeeze the garlic cloves from their skins and mash to a smooth paste. Stir through the white lasagne sauce, then spread over the veg and sprinkle with the extra 1 tsp oregano. Bake for 25-30 mins until bubbling. then scatter with mint leaves, if you like.

Each serving contains Energy

1603kJ 382kcal 19%

Fat

Saturates

Sugars

Salt

14g 2g 11g 1.4g 19% 12% 12% 23%

of the reference intake. See page 7.

Carbohydrate 38g Protein 16g Fibre 6g 2 of your 5-a-day; low in fat; low in salt

WEEKEND

s e t s Ta

e

xt day! e n e h t ter t e b ven

£1.76 per serve

53

WEEKEND

B A K L AVA CHEESECAKE Serves 14 Takes 1 hr 45 mins plus cooling and overnight setting Cost per serve £1.03 125g unsalted butter 250g pack filo pastry (12 sheets) 200g shelled pistachios 100g golden caster sugar, plus 3 tbsp 600g full-fat soft cheese 150g clear honey (we used Tesco Finest orange blossom honey) 2 tbsp plain flour 1 tsp vanilla extract 1 large orange, zested and juiced 2 eggs, plus 1 yolk 150g soured cream

Spring Is Here Flower Bowl, £4

Get, set, bake!

Store spring cakes in pretty tins.

And these seasonal tea towels double up as Easter decor too.

1 Chicken Tea Towel, £3.50; 2 Chicken Double Oven Glove, £5; 3 Chicken Tins 2-pack, £8; 4 Peony Jug, £8

All items are available in store only

1

54

2

3 4

1 Preheat the oven to gas 4, 180°C, fan 160°C and sit a deep 22-23cm round springform or loose-bottomed tin on a baking sheet. Melt 50g butter. Carefully unroll the filo sheets and cover with a clean, slightly damp tea towel (so they don’t dry out). Brush one side of a pastry sheet all over with the melted butter and use to line the tin, buttered-side down, pressing into the corners so it lies as fat as possible. Repeat with 8 more pastry sheets so the tin is evenly lined. Trim the pastry edges fush with the top of the tin, then brush all over with a last coating of melted butter.

2 Bake for 15-20 mins until golden brown and crisp, but check at 10 mins in case your oven has any hot spots and you need to turn the tin.

3 Melt another 50g butter. Put the pistachios in a food processor and pulse a few times until you have a mixture of chopped, finely chopped and ground pistachios. Measure 150g into a small mixing bowl, reserving the rest, and stir in the melted butter and 3 tbsp sugar. Spread in the base of the pastry case and use the bottom of a jar to lightly press down.

4 For the filling, beat the soft cheese with an electric whisk for 2 mins. Whisk in the 100g caster sugar with 75g honey, followed by the four and 2 pinches of salt. Whisk again, then add the vanilla, orange zest, eggs and yolk, followed by the soured cream, whisking between each addition.

Pour into the pastry case and sprinkle just over half of the remaining pistachios on top.

5 Melt the final 25g butter (along with any leftover melted butter), and liberally brush all over the final 3 pastry sheets. Roughly scrunch up and arrange lightly on top of the cheesecake to cover the filling completely. Bake for 15 mins, then reduce the oven temperature to gas 2½, 160°C, fan 140°C and bake for a further 45 mins. Leave to cool to room temperature, then transfer to the fridge overnight to set.

6 Meanwhile, heat the remaining 75g honey and the orange juice in a small saucepan and bubble together over a medium heat for 1 min. Leave to cool to room temperature.

7 To serve, carefully release the cheesecake from the tin and transfer to a serving plate. Drizzle over the syrup and scatter with the remaining chopped pistachios. Slice into wedges with a serrated knife.

Each serving contains Energy

1905kJ 458kcal 23%

Fat

Saturates

Sugars

Salt

31g 16g 22g 0.4g 44% 82% 24% 7%

of the reference intake. See page 7.

Carbohydrate 36g Protein 8g Fibre 3g

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WEEKEND

B a k l av a c h e e s e c a ke p54

£1.03

or t c a f w o w e Give cheesecake th GIVE ME MORE! Scan this QR code to find even more great recipes for Easter on Tesco Real Food.

56

RECIPES SARAH COOK, RACHAEL ASHLEY PHOTOGRAPHY ANT DUNCAN FOOD STYLING MATTHEW FORD PROP STYLING CLAIRE MORGAN

per serve

Sink into a

frothy coffee

+ Applies to Latte only

Serving suggestion

Available in all stores

Available at

WINE & DINE Special dinners call for special bottles. These top picks will have you covered for Easter

D

oes matching food and wine leave you baffled?

Then consider this your cheat sheet: we’ve made it simple by matching a bottle of Finest wine to your Easter meal and beyond.

Tesco partners with trusted producers from many of the world’s greatest wine regions, so you can rest assured that anything in the Finest range is bound to be good.

When picking a wine to go with food, Tesco wine expert Lauren Ballantyne says, ‘As a rule of thumb, consider the intensity of flavours in a dish compared to the flavours in the wine. For example, try pairing light-bodied wines, such as Pinot Grigio or Pinot Noir, with lighter foods, and full-bodied wines, like oaked Chardonnay or Malbec, with heartier dishes.’

FOR VEG Tesco Finest Côtes de Gascogne, £7.50* This vegan wine is extremely versatile and pairs nicely with roasted veg sides, meat-free mains or salads. The vines, which are grown in the south-west of France, produce wines that are full of lime, blossom and citrus flavours that have a satisfying finish.

58

*

Price excludes Scotland and Wales

Tesco Finest McLaren Vale Grenache, £11* This is cultivated in one of the oldest wine growing regions in South Australia. It’s a powerful but elegant red, complete with clove and pepper spiciness and ripe dark berry fruitiness.

WORDS JESS HERBERT PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

FOR RED MEAT

KNOW-HOW

Wines tip expert’ ‘Taste is subjective, so don’t be afraid to experiment with pairings. Sometimes unexpected combinations can be surprisingly delicious.’

Lauren Ballantyne Tesco wine expert

FOR DESSERT Tesco Finest Prosecco Rose Brut, £8* This charming pink drink blends Glera grapes used in prosecco with Pinot Noir grapes for a light fizz that packs a berry punch. With aromas of strawberry and citrus, it’s delicate on your palate and great as an aperitif or with dessert.

Ideal as a Mother’s Day gift.

FOR FISH, CHEESE & SALADS Tesco Finest Sancerre, £16.50* Fish, seafood and goat’s cheese salads are best paired with a delicate wine like Sancerre. Made from Sauvignon Blanc grapes grown in the famous Sancerre vineyards in France’s Loire Valley, it’s perfectly light with notes of citrus, tropical fruit and white flowers, and has a long, creamy finish.

59

THE GUARDIAN, DAILY MAIL, THE SUN, THE TELEGRAPH

‘A WEST END SPECTACLE SPECTA OF THE MOST

MAGICAL KIND’ THE TELEGRAPH

Book now at FrozenTheMusical.co.uk THEATRE ROYAL DRURY LANE, LONDON

EVERYDAY

PHOTOGRAPHY DANIELLE WOOD FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR *£3 Meal Deal Clubcard Price. Meal Deal includes 1 stir fry main, 1 stir fry sauce and 1 noodle or rice. Available in larger stores and online. Excludes Express, Whoosh and NI. Clubcard or App required. Delivery charges may apply. Tesco Water Chestnuts & Bamboo Shoots Stir Fry 320g: regular price £1.50 (£4.69/kg). Tesco Free Range Egg Noodles 300g: regular price £1.25 (£4.17/kg). Tesco Chow Mein Sauce 165g: regular price £1.15, £6.97/kg. Serving suggestion

Fresh & fast

Mix and match your stir-fry favourites and whip up tonight’s dinner for two in a flash. Discover the full range in store

Serving suggestion: Add cooked chicken to the pan with your veg.

1

CHOOSE YOUR VEGETABLES

+2

We opted for the mild and crunchy Water Chestnuts & Bamboo Shoots Stir Fry. Or why not try the crisp Tenderstem Broccoli & Edamame, or the savoury and tender Mushroom Stir Fry.

GRAB A RICE OR NOODLE

+3

The noodle and rice options in the Meal Deal are all pre-cooked for ease. We opted to use the soft and tender Egg Noodles, but you might prefer flavoursome Singapore Style Noodles or the popular fluffy and savoury Egg Fried Rice.

PAIR WITH YOUR FAVOURITE SAUCE

An intense and aromatic Chow Mein Stir Fry Sauce completed our classic trio. You could give your dish a new spin with a sweet and spicy Korean BBQ-Inspired or warming Vietnamese-Inspired Stir Fry Sauce instead.

y r f r i t S ccess su . Make sure your

wok is piping hot. . Keep your ingredients moving. . Give your veggies room in the pan.

Clubcard members can get a veg pack, rice or noodles, and any sauce for just £3* 61

KNOW-HOW

Get cracking!

Turn a humble box of eggs into brilliant breakfasts, silky custard and more with this detailed guide

E

aster wouldn’t be the same without eggs – but we’re not talking about the chocolate kind. Brits love eggs so much that, between us, we eat around 34 million of them every day*. With a few simple tricks, you can turn a box of six into something special…

P e r fe c t h o l l a n d a is e p66

*

Source: egginfo.co.uk

Egg fact file Store in the fridge but, for baking or boiling, take out 30 mins before to bring to room temperature.

Eggs can be frozen: beat and pour into a container. Defrost to use in bakes or cook for scrambled eggs. You can also freeze whites and yolks separately, but add a sprinkle of salt or sugar to the yolks to retain their texture.

Size matters in baking, but all of our recipes use medium eggs unless otherwise stated.

Egg whites are a source of protein and contain no fat. Try them in an egg-white omelette with plenty of veg for a health kick.

Egg yolks contain healthy fats and plenty of vitamins that support brain function and energy levels. Use them as a binder in homemade bean or chicken mince burgers.

OVER

90% of UK eggs carry the British Lion mark*, which represents the highest standards of food safety – 100% of Tesco eggs carry the Lion mark.

63

DENTIST

R ECO M M E N D E D * *

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more effective

at fighting bacterial plaque*

*vs regular fluoride toothpaste, continued use after 3 months. **Colgate Brand, Toothpaste, UK, Dentist Survey 2021. To verify contact ukverification@colpal.com.

While stocks last.

Available in the majority of stores & online.

Only at

KNOW-HOW

FRIED AND TESTED 49% of us say our favourite way to enjoy eggs is scrambled*, but which is yours?

POACHED How to Add a few drops of vinegar to a pan of boiling water. Crack an egg into a mug, then swirl the water in the pan to create a whirlpool. Slide the egg into the centre. Cook for 3-4 mins; remove with a slotted spoon.

Try With fritters or fishcakes.

FRIED How to Add a little oil to a nonstick frying pan and crack in your egg. For a runny yolk, fry until the whites are set but the yolk still has some wobble. For a firmer egg, flip so it’s yolk-side down at the end of cooking.

Try Layered onto burgers, in Mexican huevos rancheros, or to top potato hash.

BOILED How to Lower eggs into a pan of water and bring to the boil. Once boiling, set a timer for: 4-5 mins for a runny yolk; 6-7 for soft boiled; 10 for hard boiled.

Plunge into ice-cold water before peeling to stop the cooking process.

Try Stirred into kedgeree, mashed with mayo for sarnies, or halved to top ramen.

Eggs crack due to the change in temperature when added to boiling water. So make sure they are at room temperature, and consider starting them in cold water before bringing to the boil.

SCRAMBLED How to Whisk to combine and aerate the eggs. Melt butter in a wide pan over a mediumlow heat, then pour in the eggs. Allow them to sit for a min, then stir continuously to scramble. Remove from the heat; they’ll finish cooking in the residual heat from the pan.

Try With smoked salmon for brunch, layered with avocado and sausage in a breakfast burrito, or stirred through rice.

*

Source: egginfo.co.uk

Why do boiled eggs crack?

65

P E RF E C T H O L L A N DA I S E

Cracking hacks For a cleaner break, crack your eggs against a fat surface rather than the side of the bowl. You’re less likely to force the shell inwards and break the yolk.

To easily separate whites and yolks, crack the egg on a fat surface, break into thoroughly washed hands and wiggle your fingers to let the whites slip through, so you’re left holding the yolk. Or crack the egg into a bowl and grab a clean, empty plastic water bottle.

Squeeze the bottle, hover it over the yolk and release – the yolk will be sucked into the bottle.

If you get shell in the bowl, use another piece of shell to fish it out, as the pieces will stick together easily.

Makes 250ml Takes 25 mins Cost per serve 15p

SAFETY FIRST There used to be strict rules around who could eat eggs. But now, babies from 6 months, pregnant people and those aged 65 or over can eat raw or lightly cooked hen eggs, or foods containing them, as long as they carry the British Lion mark.

Melt 200g butter in a pan, then pour into a jug and set aside. Meanwhile, put about 2cm water in a medium pan, bring to a gentle simmer, then reduce the heat to low. Put 2 large egg yolks (at room temperature), 2 tsp Dijon mustard and 1½ tbsp white wine vinegar in a heatproof bowl that can sit snugly on top of the pan without touching the water. Whisk together with a balloon whisk, then place the bowl on top of the pan and continue to whisk for 2-3 mins until pale and thickened. Very gradually pour in the melted butter, whisking really well, to make a thick and creamy sauce. Once all the butter has been added, whisk for another 1 min, then remove from the heat. Gradually whisk in the juice of 1 lemon and a pinch of cayenne pepper, then season to taste. If it’s very thick, whisk in a splash of warm water to loosen.

Each serving (1 tbsp) contains Energy

442kJ 107kcal 5%

Saturates

Sugars

Salt

12g 7g 16% 35%

Fat

0g 0%

0.1g 1%

of the reference intake. See page 7.

Carbohydrate 0g Protein 1g Fibre 0g

P E RF E C T C U S TA RD Makes 475ml (serves 4) Takes 10 mins Cost per serve 33p

Heat 450ml whole milk in a large saucepan over a medium heat for 2 mins or until steaming. Whisk together 2 large egg yolks, 60g caster sugar, 2 tbsp cornflour and 1 tsp vanilla bean paste or extract in a large, heatproof bowl. Gradually add in the warmed milk, whisking constantly with a balloon whisk, until combined. Return to the pan and cook, stirring constantly with a wooden spoon or spatula, over a low-medium heat for 4-5 mins, until thickened. It should be thick enough to coat the spoon or spatula.

Each serving contains Energy

796kJ 189kcal 9%

Fat

Saturates

Sugars

Salt

8g 4g 21g 0.1g 11% 19% 23% 2%

of the reference intake. See page 7.

Carbohydrate 24g Protein 6g Fibre 0g Low in salt; source of protein

66

KNOW-HOW

S P RI N G F L O RE N T I N E P I Z Z A Makes 2 Takes 1 hr plus rising Cost per serve £2.23 2 x 145g packs pizza base mix with sourdough 150g passata with garlic & herbs (from a 500g carton) 1 tbsp tomato purée pinch of caster sugar 250g bag baby spinach plain flour, for dusting 2 x 200g packs reducedfat mozzarella, drained and torn into chunks 125g pack asparagus tips, trimmed 1 tbsp olive oil 4 eggs (see Cook’s tip, right) 75g reduced-fat salad cheese, crumbled 1 red chilli, finely sliced into rounds (optional) chilli oil, to drizzle (optional)

1 Make up the pizza base mixes to pack instructions. Cover and leave to rise in a warm place for 40 mins or until doubled in size.

2 Meanwhile, mix the passata, tomato purée and sugar in a small bowl. Season with freshly ground black pepper and set aside. Put the spinach in a large colander and pour over a kettle of boiling water to wilt. When cool enough to handle, squeeze out as much liquid as possible, then pat dry with kitchen paper.

3 Once the dough has risen, preheat the oven to gas 7, 220°C, fan 200°C and line 2 large baking sheets with baking paper.

Knead the dough on a foured surface, then cut in half and shape each half into a ball. Roll each ball out to a 30cm circle.

4 Transfer the doughs to the prepared baking sheets and

divide the passata mixture between them, leaving a 1cm border. Top with the spinach, mozzarella and asparagus, then season with pepper. Brush the dough borders with oil. Bake for 14-15 mins until lightly golden.

5 Remove from the oven. Nudge the toppings to make two 7cm gaps in each pizza. Crack 1 egg into each gap, scatter over the salad cheese, then season with pepper. Bake for 8-10 mins until the whites are set and the yolks are cooked to your liking.

6 Scatter over the chilli slices and drizzle with chilli oil, if you like, to serve.

Each serving (½ a pizza) contains Energy

2440kJ 581kcal 29%

Saturates

Sugars

Salt

20g 9g 29% 44%

Fat

6g 7%

1.7g 28%

Cook’s tip Use fridge-cold, fresh eggs as this helps them hold their shape when you add them to the pizzas, meaning they don’t spread too much.

Go Cook Pizza Cutter, £4

of the reference intake. See page 7.

Carbohydrate 60g Protein 37g Fibre 7g

67

KNOW-HOW

Makes 1 Takes 10 mins Cost per serve £2.12 2 large eggs 1 tsp olive oil 30g soft goat’s cheese, crumbled 40g Tesco Finest semidried cherry tomatoes, drained and roughly chopped 5g fresh basil leaves, larger leaves torn rocket leaves, to serve (optional)

1 Beat the eggs in a small bowl with a little seasoning. Heat the oil in a 15cm nonstick frying pan over a low-medium heat, then add the eggs, tilting, so they fill the pan. Cook for 30 secs until the edges have firmed up, then use a spatula to move the cooked edges to the centre, allowing the uncooked egg to run to the edges. Repeat for 1-2 mins until mostly cooked through but with some raw egg on top, then scatter over the cheese, tomatoes and most of the basil.

Cook for a further 2-3 mins until the base of the omelette is

golden brown, the egg on top has just set and the cheese has melted slightly. Reduce the heat if it is browning too fast.

2 Using the spatula, very carefully loosen the edges of the omelette, then fold one half over the other. Carefully slide onto a plate, scatter with the remaining basil, then serve with rocket leaves, if you like.

Each omelette contains Energy

1441kJ 346kcal 17%

Saturates

Sugars

Salt

26g 9g 37% 43%

Fat

4g 4%

1.4g 23%

Feeling fresh Use the ‘best before’ date on your eggs to determine how fresh they are – eggs a few days past this date can still be eaten – crack first to ensure there’s no discolouration or bad smell! The ‘egg float test’ only gives an indication of age, it can’t tell you if your eggs are safe to eat.

of the reference intake. See page 7.

Carbohydrate 5g Protein 23g Fibre 2g

Go Cook Nylon Turner, £4.25

GIVE ME MORE! Eggs are so versatile! Scan this QR code for more ways to use them, on Tesco Real Food.

68

WORDS JESS HERBERT RECIPES GABRIELLA ENGLISH PHOTOGRAPHY TONY BRISCOE FOOD STYLING LUCY O’REILLY PROP STYLING VICTORIA ELDRIDGE

NEXT-LEVEL OMELET TE

B

K L I M H S I T RI MADE WITH

GRAB ONE IN STORE NOW! Available at

go

big

STRENGTH COMES FROM WITHIN

Regular Price: £2.75 / Clubcard Price: £2.25.

Clubcard price valid 06/03/2024 - 26/03/2024.

Clubcard/App required. While stocks last.

Available in all stores.

Available at

WEEKEND

Chicken tonight Roasted whole for the weekend or as weekday comfort food, the humble chicken is our fail-safe. So here are some new-season faves to add to your recipe bank

Ro a s t c h i c ke n w i th g r e e n h o l l a n d a is e p72

71

EASY SUNDAY LUNCH ROA S T C H I C K E N W I T H G RE E N H O L L A N DA I S E

6 fresh thyme sprigs 2 large garlic cloves, unpeeled 400g radishes, trimmed and halved 5g fresh parsley, chopped For the green hollandaise 15g fresh soft herbs, such as dill or basil leaves, chopped 20g fresh flat-leaf parsley leaves, chopped 300g pouch hollandaise sauce ½ lemon, juiced (optional)

Serves 4 with 200g leftover chicken Takes 1 hr 50 mins Cost per serve £2.98 CLEVER SWAP Fancy making your own hollandaise? Try our recipe on p66.

1kg bag baby potatoes, halved if large 2 tbsp olive oil 1.85kg whole chicken 1 lemon, quartered

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large roasting tray, drizzle with half the oil, season, then shake to coat. Drizzle the chicken with the remaining oil, season inside and out, then put 2 lemon quarters and half the thyme inside the cavity. Put the remaining lemon and the garlic cloves in with the potatoes and place the chicken on top. Roast for 1 hr 5 mins.

2 Lift out the chicken to stir the potatoes, then add the radishes and remaining thyme. Roll the veg around in any fat in the base of the tray, then put the chicken back on top. Roast for 25 mins until the potatoes are crispy and the chicken is cooked through: the juices should run clear when the thickest part of the meat is pierced.

3 Remove the chicken from the tin and cover loosely with foil to rest for 10 mins. Squeeze the garlic from their skins into the tin and stir to mix with the potatoes and radishes, then scatter with parsley. Transfer to a warmed serving dish and cover loosely with foil to keep warm.

4 Meanwhile, make up the green hollandaise: put the herbs and hollandaise sauce into a blender and whizz well until the herbs are fine fecks in a light green sauce. If liked, blend further until it’s a smooth vibrant green. Season with the lemon juice, if you like, and some black pepper, then pulse to mix.

5 Serve cold or gently heat the sauce in a pan over a low heat until warmed through. Carve the chicken into large pieces. Serve alongside the veg with the sauce to spoon over. Use leftover chicken in sandwiches or a stir-fry.

Each serving contains Energy

3474kJ 831kcal 42%

Saturates

Sugars

Salt

47g 14g 66% 72%

Fat

6g 6%

1.7g 28%

of the reference intake. See page 7.

Carbohydrate 43g Protein 56g Fibre 7g

72

FRIDAY NIGHT FAKEAWAY D I N A’S C H I C K E N & S P I N AC H C U RRY Serves 6 Takes 1 hr Cost per serve £1.35 4 tbsp vegetable oil 1 large red onion, fnely chopped 2 green bird’s-eye chillies, fnely chopped for maximum heat, or halved for just a little (optional) 2 tbsp garlic & ginger paste 1 tsp ground turmeric 2 tbsp baharat 2 tbsp ground cumin

3 tbsp tomato purée 1kg pack bone-in chicken thighs or legs, skin removed 2 medium floury potatoes (such as Maris Piper), peeled and each cut into 4-6 pieces 2 x 400g tins chopped tomatoes 125g baby spinach 1 lemon, juiced cooked white basmati rice, to serve (optional) flatbreads or naan, to serve (optional) fresh coriander, to garnish (optional)

1 Heat the oil in a large, lidded saucepan over a medium heat. Fry the onion for 8 mins or until colouring, then add the chillies (if using), garlic & ginger paste and spices, and cook for 2 mins.

2 Stir in the tomato purée, chicken and potatoes, then add the chopped tomatoes, 100ml water and a pinch of salt. Stir well, then cover and simmer over a medium-low heat for 40 mins, or until the chicken and potatoes are cooked through. Ensure the steam hole is open on your saucepan lid or leave the lid resting slightly open to allow the steam to escape to prevent the curry boiling over.

3 Stir in the spinach and lemon juice; continue to cook for a further 5 mins. If using halved chillies, remove before serving the curry with rice, fatbreads or naan, as you prefer. Garnish with coriander, if you like.

Each serving contains Energy

1542kJ 369kcal 18%

Saturates

Sugars

Salt

21g 4g 30% 18%

Fat

8g 9%

0.8g 13%

of the reference intake. See page 7.

Carbohydrate 18g Protein 24g Fibre 4g

WEEKEND

DINA MACKI Food writer (@dinewithdina)

‘This curry is a staple in my home during Ramadan. We make it on the thicker side so it can be enjoyed with rice or bread.

My grandfather always made this, then tore up pieces of flatbread and mixed it in and that was known as “fatteh”. It being thick also means the next day I can turn any leftovers into little hand pies using ready-made shortcrust pastry.’

Bahari: Recipes from an Omani Kitchen and Beyond

by Dina Macki is available now.

£1.35 per serve

73

WEEKEND

NEW MIDWEEK FAVOURITE

Serves 4 Takes 40 mins Cost per serve £2.97 50g Parmesan or Grana Padano, fnely grated 30g pack fresh parsley, leaves picked and fnely chopped 40g salted butter, melted, plus extra for the sweetcorn (optional) 1 large garlic clove, crushed 1 tsp hot sauce 1kg pack skinless and boneless chicken thigh fllets 4-pack sweetcorn cobettes pinch regular or smoked paprika 2 x 120g packs house side salad, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix the grated cheese and chopped parsley in a shallow dish. Mix the melted butter, garlic and hot sauce in a separate shallow dish.

2 Brush or dip the chicken thighs in the chilli garlic butter, then turn to coat in the cheese mixture. Transfer to a shallow roasting tin, then roast for 35 mins, or until golden, crisp and cooked through.

3 Meanwhile, cook the sweetcorn cobettes to pack instructions, then add a pinch of paprika and a knob of butter, if you like, to each. Serve the sweetcorn alongside the Parmesan chicken with the house salad, drizzling over any juices from the tin.

Each serving contains Energy

2683kJ 642kcal 32%

Saturates

Sugars

Salt

39g 15g 56% 74%

Fat

7g 8%

1.3g 22%

of the reference intake. See page 7.

Carbohydrate 17g Protein 55g Fibre 4g

GIVE ME MORE! Tesco Real Food has lots more chicken recipes. Scan this QR code to find them.

74

RECIPES LUCY O’REILLY, DINA MACKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING VICTORIA ELDRIDGE

PA RM E S A N C RU S T E D C H I C K E N THIGHS

Trust our u most

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Minimum requirement of nutrients for follow on milk

*Minimum nutrients that needs to be found in Follow On Milk as required by the regulation.

Breastfeeding is best. Follow On Milk should only be used as part of a mixed diet and not as a breastmilk substitute before 6 months. Use on the advice of a healthcare professional.

Contains iron to support normal cognitive development. Level is for illustration purposes. Comparison based on 800g Aptamil Follow On Milk powders.

Only at

EVERYDAY

5 £25 FOR

2

F ive reader-approved recipes to see your family through the week

4 1 Tried it, liked it Trying our recipes this month is Stephanie, who lives with her partner and their daughters aged five and two.

‘I love to cook but sometimes run out of inspiration when trying to meal plan, so these recipes were a massive help.’

GET INVOLVED Want to test one of our family dinner meal plans for four?

Email tesco.mag@cedarcom.co.uk for your chance.

‘

This menu gave me some useful ideas on doing something different with ingredients I’m familiar with

5

‘

The £25 total is based on online prices at the time of going to press. Prices may change and products are subject to availability

3

77

S P I N AC H & M E AT B A L L L A S AG N E Serves 4 Takes 50 mins 1 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 garlic clove, crushed 2 x 395g tins meatballs in tomato sauce 250g bag baby spinach 50g plain flour 400ml semi-skimmed UHT milk 300g lasagne sheets 210g ball mozzarella, drained and sliced

Ô

T whole The family loved this! We substituted fresh meatballs and tinned tomatoes for the saucee

Ô

1

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large saucepan over a medium heat and fry the onion and carrot for 6-8 mins until softened. Stir in the garlic, fry for 1 min, then stir in the meatballs in tomato sauce, 200ml water and the spinach (add in batches and stir if you need to); season.

Simmer for 5 mins to wilt the spinach.

2 Meanwhile, whisk the four with a splash of milk to make a smooth paste in a small bowl, then add to a pan with the remaining milk. Cook over a medium heat for 8-10 mins, stirring continuously, until the sauce is the thickness of double cream and coats the back of a spoon.

Remove from the heat.

3 Lower the lasagne sheets (one at a time to prevent sticking), into a large pan of boiling water over a high heat. Cook for 4-5 mins until soft enough to bend; drain.

4 Spoon ⅓ of the meatball mix into a baking dish, about 30 x 20cm, then add a spoon of the white sauce over the top.

Cover with a layer of lasagne sheets, using about ⅓ of them. Repeat the layers twice more, then top with the remaining white sauce and the mozzarella. Bake for 25-30 mins on a large baking tray until golden, bubbling and cooked through.

Each serving contains Energy

3008kJ 716kcal 36%

Fat

Saturates

Sugars

Salt

21g 8g 17g 1.5g 29% 39% 19% 25%

of the reference intake. See page 7.

Carbohydrate 97g Protein 32g Fibre 8g

2 C O U RG E T T E & L E M O N PA S TA SOUP Serves 4 Takes 25 mins 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 courgettes, halved lengthways and sliced diagonally

170g pack Hearty Food Co. garlic bread 2 vegetable stock pots, made up to 1.5ltr 200g lasagne sheets, broken into large pieces 300g frozen peas ½ sweetheart cabbage, finely shredded, thick core removed 1 lemon, zested and juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a mediumhigh heat and fry the onion for 6-8 mins until softened. Stir in the garlic and courgettes, then cook for 4-6 mins until the courgettes start to turn lightly golden.

2 Bake the garlic bread to pack instructions.

Meanwhile, add the stock to the saucepan, bring to a simmer and add the lasagne sheet pieces, peas and cabbage. Simmer, stirring frequently, for 10-15 mins until the lasagne pieces are cooked through and the veg is tender. Season with black pepper, then stir through the lemon zest and juice. Serve with the garlic bread.

Each serving contains Energy

2266kJ 538kcal 27%

Fat

Saturates

Sugars

Salt

15g 3g 15g 2.4g 21% 16% 17% 39%

of the reference intake. See page 7.

Carbohydrate 76g Protein 21g Fibre 9g

78

EVERYDAY

3

Serves 4 Takes 40 mins 1kg chicken wings 120g sachet hoisin & garlic sauce 1 garlic clove, crushed 1 cucumber ½ tsp sugar (any kind) ½ lime, juiced 3 spring onions, finely sliced 300g long grain rice, washed 10g fresh coriander, chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken wings into a baking dish and arrange in a single layer, then pour over the hoisin sauce and add the garlic. Stir well, then bake for 35-40 mins, mixing everything together a few times during cooking, until the wings are sticky, golden and glazed.

2 Meanwhile, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut in half lengthways again to make 4 long, thin strips. Use the fat of the knife and press down onto each piece and bash with the palm of your hand, to create lots of cracks and edges, then cut into chunky bite-sized

pieces. Tip the ‘bashed’ cucumber into a bowl, season with a little salt, the sugar, lime juice and spring onions. Leave to marinate as the wings are cooking.

3 Cook the rice to pack instructions.

Scatter the coriander over the sticky hoisin wings and serve alongside the rice and bashed cucumber salad.

Each serving contains Energy

2638kJ 628kcal 31%

Saturates

Sugars

Salt

27g 7g 38% 37%

Fat

6g 7%

0.9g 15%

of the reference intake. See page 7.

Carbohydrate 60g Protein 36g Fibre 2g

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A real winner.

The zingy cucumber salad was amazing and the wings were moreish

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STICKY HOISIN WINGS WITH CUCUMBER SALAD

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4

PEA & M O Z Z A RE L L A F RI T TATA

Serves 4 Takes 25 mins 2 tbsp olive oil 1 onion, sliced 1 red pepper, deseeded and sliced 400g tin chopped tomatoes ½ tsp sugar 1 broccoli head, cut into forets 300g frozen peas 4 spring onions, finely chopped 6 eggs 10g fresh coriander, chopped 210g ball mozzarella, drained and torn

1 Heat 1 tbsp oil in a saucepan over a medium heat. Fry the onion and pepper for 10 mins until soft and lightly golden. Add the tomatoes, sugar and 100ml water, season, then simmer for 10-15 mins until thickened and saucy, and the peppers are very tender. Boil the broccoli in a pan of boiling water for 6-8 mins until tender, then drain.

2 Meanwhile, preheat the grill to high. Heat the remaining oil in an ovenproof frying pan (about 25cm-wide) over a medium heat.

Add the peas and spring onions, and cook for 2-3 mins until piping hot. Whisk the eggs with the coriander and a little black pepper in a jug. Pour over the peas and spring onions in the pan and cook for 2-3 mins, without stirring, until the edges have set.

3 Scatter the torn mozzarella over the frittata, then transfer to the grill. Grill for 3-5 mins until the frittata is well risen and pufed up, and has set with just a slight wobble in the centre. Serve in wedges with the pepper relish and the broccoli.

Each serving contains Energy

1677kJ 402kcal 20%

Fat

Saturates

Sugars

Salt

22g 7g 15g 0.7g 31% 36% 16% 12%

of the reference intake. See page 7.

Carbohydrate 20g Protein 26g Fibre 11g

80

EVERYDAY

SHOPPING LIST

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5

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RECIPES ANNA O’SHEA PHOTOGRAPHY ALEX LUCK FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA PERKINS

I made one large parcel for the fish and it worked well. The sauce was fantastic

T H AI C O C ONU T FISH WIT H RICE

Serves 4 Takes 45 mins 300g frozen peas ½ sweetheart cabbage, finely shredded, thick core removed 4 frozen white fish fillets 400g tin light coconut milk, stirred 50g pot Thai green curry paste 300g long grain rice, washed 10g fresh coriander, leaves picked ½ lime, cut into 4 wedges

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut 4 pieces of baking paper into 30cm squares, then put on top of 4 similar-sized pieces of foil.

2 Divide the peas and cabbage into the middle of each square in a small pile, then place a frozen fish fillet on top of each. Pour 1 tbsp coconut milk over each fish parcel and spoon over each an equal amount of curry paste. Bring the sides of the paper up over the top of the parcels, and fold or scrunch a few times to seal the fish and veg in, crimping the foil sides as needed. Transfer to a large baking tray in a single layer then bake for 35-40 mins until the fish is cooked through and flaky, and the greens are tender.

3 About 10 mins before the parcels are ready, tip the rice into a lidded saucepan with the remaining coconut milk, 300ml water and a pinch of salt. Bring to a gentle simmer over a medium heat, then cover and reduce the heat to low.

Cook for 8-10 mins until the rice is cooked and the liquid has been absorbed.

Fluf up with a fork.

4 Unwrap the fish parcels, mixing the vegetables with the sauce in the parcels, and serve with the coconut rice, coriander and lime wedges for squeezing over.

1 lemon 1 lime 30g pack fresh coriander 1 large garlic bulb 1 cucumber 1 red pepper 100g bunch spring onions 250g bag baby spinach 3 onions 1 carrot 1 sweetheart cabbage 1 broccoli head 2 courgettes 2 x 210g packs Creamfields mozzarella 170g pack Hearty Food Co. garlic bread 900g-1.2kg pack Woodside Farms chicken wings 400g tin Grower’s Harvest chopped tomatoes 400ml tin light coconut milk 2 x 395g tins meatballs in tomato sauce 120g sachet hoisin & garlic stir-fry sauce 50g pot Thai green curry paste 500g pack lasagne sheets 1kg pack Grower’s Harvest long grain rice 6-pack mixed size free-range eggs 1ltr Creamfields semi-skimmed UHT milk 900g pack Grower’s Harvest frozen peas 520g pack Bay Fishmongers frozen white fish fillets

+ FROM YOUR STORECUPBOARD Olive oil, plain flour, vegetable stock pots, sugar (any kind)

Each serving contains Energy

2123kJ 504kcal 25%

Fat

Saturates

Sugars

Salt

12g 9g 10g 0.9g 17% 44% 11% 14%

of the reference intake. See page 7.

Carbohydrate 73g Protein 23g Fibre 8g

GIVE ME MORE! Scan this QR code to find more meal plans for £25, on Tesco Real Food.

81

IF YOU MAKE ONE CHANGE…

*

WORDS JESS HERBERT PHOTOGRAPHY DANIELLE WOOD FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR Source: nhs.uk

HEALTH & WELLBEING

…Get more calcium

This powerhouse mineral is vital for strong bones and a healthy heart, and can be found in all sorts of surprising ingredients beyond milk and yogurt.

While dairy products are the obvious choice, you can find calcium in leafy green vegetables, such as kale, as well as fish where you can eat the bones, such as sardines*. Tuck in to help support heart health and maintain strong teeth and bones.

Calcium also promotes normal blood clotting – especially important as you get older, where not getting enough calcium can put you more at risk of osteoporosis.

Adults aged 18 and over should aim to have 700mg* of calcium per day – that’s just under 3 glasses of cow’s milk.

HOW TO GET MORE Some storecupboard staples are fortified with calcium; look for it in bread, milk alternatives and breakfast cereals.

Vitamin D (from oily fish, egg yolks and exposure to sunlight)* helps your body to absorb calcium.

u o y d i D w? kno Kale and almonds are both sources of calcium. Blitz them into a pesto to use throughout the week.

83

In the know…

Managing cholesterol Keeping your cholesterol levels on track can help you stay healthy.

We spoke to British Heart Foundation (BHF) experts for their top tips

CHLOE MACARTHUR, senior cardiac nurse at British Heart Foundation

VICTORIA TAYLOR, senior dietitian at British Heart Foundation

‘Cholesterol is a fatty substance in blood used by all cells in the body to keep them healthy,’ says Chloe.

‘Cholesterol combined with protein is called a lipoprotein. There are two main types – one is good for your health, as it removes “bad” cholesterol. The other can lead to a build-up of fatty deposits inside blood vessels, increasing the risk of a stroke or heart attack. Some reasons for developing high cholesterol we can control – such as diet, activity and smoking.

But others we can’t, like age, sex and ethnicity.’

84

Did ywo?u kno A diet that’s high in saturated fat – including processed meat, pies, pastry, butter, cream and coconut oil – is linked to raised cholesterol levels*.

Try using low- or reducedfat dairy products instead of whole milk versions.

SWAP SHOP

‘Replacing saturated fats with unsaturated fats has been shown to be a helpful switch when it comes to lowering cholesterol,’ explains Victoria.

Switch frying with butter…

…to using olive oil

Swap processed meats like ham and sausages…

…for oily fish such as salmon or sardines

Exchange biscuits with your afternoon cuppa…

…for a handful of unsalted nuts

F I B RE F O C U S Certain types of fibre help reduce the amount of cholesterol that is absorbed into the blood from your intestine*. You can increase the amount of fibre in your diet with wholegrains like porridge oats and pulses such as lentils, beans and chickpeas. Choose wholemeal and wholegrain versions of bread, rice, pasta and breakfast cereals.

SPOT THE SIGNS There are usually no symptoms of high cholesterol. But if someone has particularly high levels (usually due to genetic reasons), they may notice small, yellow lumps near the inner corner of the eye, a pale white ring around the iris or swelling on the knuckles, knees or ankles.

If you’re concerned, ask your GP or pharmacist to check your cholesterol levels*.

HEALTH

S M O K Y AU B E RG I N E P E A RL B A RL E Y RI S O T T O Serves 4 Takes 50 mins Cost per serve £1.71

WORDS JESS HERBERT RECIPE LUCY JESSOP PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING VICTORIA ELDRIDGE * Source: bhf.org.uk

2 tbsp olive oil 1 large red onion, finely chopped 2 tsp smoked paprika 2 tbsp tomato purée 30g pack fresh basil, leaves and stalks separated, stalks finely chopped 300g pearl barley 400g tin chopped tomatoes 1 vegetable stock cube, made up to 1ltr 1 dried bay leaf (optional) 2 aubergines (about 300g each), cut into 3-4cm chunks 8 whole large garlic cloves, unpeeled 300g pack whole cherry tomatoes 40g walnut halves 125g ricotta

We used tinned tomatoes in this Better Baskets recipe.

At just 35p for a 400g tin, they’re a useful storecupboard staple to add flavour to dishes, and go towards your 5-a-day.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat ½ tbsp oil in a casserole dish or large pan.

Add the onion, partially cover, and cook for 10 mins, stirring occasionally, until softened. Stir in the smoked paprika, tomato purée and the basil stalks, adding a splash of water if it’s dry. Cook, stirring, for 2-3 mins.

2 Stir in the pearl barley, cook for 1 min, then add the chopped tomatoes, stock and bay leaf, if using. Season with black pepper and bring to the boil. Reduce the heat and simmer for 30 mins, stirring occasionally (and adding 100-200ml just-boiled water to loosen if needed), until cooked.

3 Meanwhile, in a large roasting tin, toss the aubergine in the remaining 1½ tbsp olive oil and season, ensuring the chunks are in a single layer – you may need two tins. Add the garlic

cloves. Roast for 10 mins, then scatter the cherry tomatoes over. Roast for 20 mins until the veg is tender.

4 For the final 5 mins of roasting, spread the walnuts out in another roasting tin and bake until toasted; cool slightly, then chop.

5 Carefully, squeeze the roasted garlic from their skins, using the back of a knife onto a chopping board. Stir into the barley, then fold in half the roasted veg.

Season with black pepper.

6 Serve the risotto topped with the remaining veg, a spoonful of ricotta, the toasted walnuts and the basil leaves.

Each serving contains Energy

2309kJ 551kcal 28%

Fat

Saturates

Sugars

Salt

20g 4g 15g 1.3g 28% 22% 17% 22%

of the reference intake. See page 7.

Carbohydrate 67g Protein 17g Fibre 19g 2 of your 5-a-day; low in saturated fat

MYTH I can’t eat eggs as they’ll raise my cholesterol

FACT Although eggs contain dietary cholesterol, surprisingly this doesn’t make a big difference to the cholesterol in your blood.

Eat them poached, boiled or scrambled without butter*.

85

STEP INTO SPRING Celebrate the end of winter with Jamie’s deliciously great-value recipes 86

‘With Mother’s Day around the corner, this dessert not only looks impressive, but has all those favours of this retro cocktail. Using beautiful tinned pineapple, it’s nostalgic, while also being really easy to whip up.’

PIÑA COLADA TARTE TATIN

M

arch signals the start of long-awaited spring and, along with it, some lovely seasonal produce. This month sees us mark Mother’s Day and turn the clocks forward, leading to longer and brighter days. So, I’ve harnessed that springtime feeling with two veg-packed recipes that are full of colour and flavour.

My rainbow veg couscous is a brilliant one-pot wonder that’s packed with zingy flavours for a tasty, budget-friendly lunch or dinner. Then we’ve got a fragrant veg pilaf that’s brilliant for using up leftover cooked veg, which I’ve created to coincide with Food Waste Month. Both of these dishes are Better Baskets recipes, helping you make better choices about the food you buy and the meals you make – even when times are tight.

And for that Mother’s Day treat, I have a pud that’s really special.

Inspired by the delicious cocktail, my Piña Colada tarte Tatin (left) is an epic dessert that every ‘mum’ deserves. It’s super-easy and tastes incredible. Happy Mother’s Day! GIVE ME MORE! Scan this QR code to find lots of Jamie’s recipes on Tesco Real Food.

WITH PINEAPPLE, COCONUT & GLACÉ CHERRIES Serves 8 Takes 30 mins Cost per serve 61p 2 tbsp desiccated coconut 1 x 425g tin pineapple slices in juice 100g golden caster sugar 1 tsp vanilla bean paste 15g unsalted butter 75g glacé cherries 1 x 320g pack of ready rolled puff pastry coconut yogurt or vanilla ice cream, to serve

Whyy? not tr Swapping the tinned fruit and flavouring: tinned peaches and cinnamon, or tinned pears and ginger would work wonderfully.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toast the coconut in a hot dry pan until golden, then remove to a bowl.

Strain the pineapple juice from the tin into a 28cm nonstick, ovenproof frying pan and add the sugar and vanilla bean paste. Place the pan on a high heat and cook for 5-8 mins, gently swirling the pan occasionally, until you have a thick, golden caramel. Remove from the heat.

2 Add the butter to the pan, swirling to combine. Once melted, gently lay the pineapple slices in the pan in a single layer (cutting to fit if necessary), being careful not to touch the caramel with your fingers. Add the cherries, popping them into the holes and spaces.

3 Unroll the pastry, slice 2.5cm off the end, then use it to square off the rectangle, pressing it in place. Then carefully lay it over the pineapple, using a spatula to push the edges down inside the pan. Pop the pan into the oven, on the middle shelf, and bake for 25 mins or until golden and puffed up.

4 Remove the pan from the oven and, while it’s still piping hot, very carefully and confidently, turn the tart out onto a plate or a board slightly bigger than the pan – make sure you’re wearing oven gloves! Sprinkle over the coconut, then serve the tart in slices with coconut yogurt or vanilla ice cream.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1280kJ 304kcal 11.4g 5.5g 24.4g 0.2g 15% 16% 28% 27% 3%

of the reference intake. See page 7.

Carbohydrate 48g Protein 3.5g Fibre 1.5g

87

KEEP STANDING UP FOR ME AND THE TREES WE NEED. The Woodland Trust creates and protects healthy habitats for people and wildlife everywhere.

Join our movement of more than 300,000 people and help us stand up for the UK’s woods and trees.

Support us from just £4 a month by becoming a member today.

The Woodland Trust is a registered charity, nos. 294344 and SC038885.

Photo: Aileen Louden/WTML CP00954 11/23

Scan the QR code or visit woodlandtrust.org.uk/join

GIVE IT A GO ‘This budget-friendly, colourful, veg-packed salad is all about the creamy, minty yogurt dressing. It’s super-easy to make and absolutely delicious. I rehydrate the couscous in the same pan as the veg, so it soaks up all their lovely flavour.’

RAINBOW VEG & CHICKPEA COUSCOUS WITH A MINTY YOGURT DRESSING Serves 4 Takes 30 mins Cost per serve £1.05 2 red onions 2 red peppers 2 courgettes olive oil 400g tin of chickpeas 300g couscous 1 orange 150g low-fat natural yogurt 15g fresh mint

High in vitamin C

1 Peel and finely slice the onions.

Deseed and finely slice the peppers.

Trim and finely slice the courgettes.

Drizzle 1 tbsp of olive oil into a large, nonstick frying pan and cook the veg for 10 mins or until golden.

2 Tip in the chickpeas (juice and all), then scatter the couscous on top with 300ml of boiling water. Finely grate over half the orange zest, cover and set aside for 10 mins.

3 Meanwhile, place the yogurt in a food processor, grate in the remaining orange zest and pick in half of the mint leaves. Blitz until smooth and season to perfection with sea salt and black pepper.

4 Fold the couscous into the veg and season with salt and pepper.

5 Roughly chop the remaining mint leaves (reserving a few small leaves for serving) and fold through the couscous. Divide between serving plates and drizzle with the dressing.

Scatter over the remaining mint leaves and serve with orange wedges for squeezing.

Each serving contains Energy

Fat

1696kJ 401kcal 7.7g 20% 11%

Saturates

Sugars

Salt

1.9g 10%

5g 6%

0.6g 10%

of the reference intake. See page 7.

Carbohydrate 71.9g Protein 14.8g Fibre 5.6g High in vitamin C, which supports the normal function of the immune system

Did oywou? kn Yogurt like Creamfields Low Fat Natural Yogurt 500g, 35p, is a natural source of calcium and can be enjoyed as part of a balanced diet and healthy lifestyle.

89

JAMIE’S TOO GOOD TO WASTE ‘Long grain rice is a brilliant storecupboard staple that can help you use a variety of leftovers. Here, I’ve used it to turn leftover cooked veg into a fragrant veg pilaf that’s ready in under 30 minutes.’

VEGGIE PILAF WITH FLAKED ALMONDS

©

Grow Grower’s wer’s Harvest Long Grain Rice 1kg, 52p, is a weekly essential for fast, easy dinners.

stock, bring to the boil, then cover and simmer gently for 15 mins. Fold through cooked frozen peas and some leftover cooked veg and cook until heated through. Divide between plates, sprinkle over a handful of toasted flaked almonds and serve.

2024 JAMIE OLIVER ENTERPRISES LTD. PHOTOGRAPHY: RICHARD CLATWORTHY FOOD STYLING: MADDIE RIX PORTRAIT ©2024 JAMIE OLIVER ENTERPRISES LTD. PHOTOGRAPHY: CHRIS TERRY

WE USED

Fry a sliced onion in a little olive oil for 10 mins, stirring occasionally, until soft. Add a handful of roughly chopped fresh coriander halfway through.

Peel and finely grate in a little fresh ginger and add enough long grain rice for 2 to the pan. Pour in veg

90

MOWI A CUT ABOVE ABO RESTAURANT QUALITY SCOTTISH SALMON – TRY OUR HAND-SELECTED AND CHEF’S CUT FILLETS, MAKE ANY OCCASION MORE SPECIAL

Serving Suggestion: Paprika baked salmon with roast potatoes, butterbean puree, burnt caper & lemon butter - perfect for Valentine’s day.

Available in the majority of larger stores

Find us in the fish aisle or online and discover the mouth-watering range on mowisalmon.co.uk

Available at

Too good to waste Save money, reduce waste and give leftovers a new lease of life porridge – USE IT UP pancakes, or even in cheese

RHUBARB, p28

Use with honey to add a unique sweet-sour flavour to Persianstyle lamb stews or in spring puds like tarts, syllabubs and cheesecakes. Or simply roast with sugar and serve warm and sticky from the oven, with a drizzle of custard.

CHILLI PASTE, p16

Dial up the heat in family dinners – try mixing into the tomato sauce of pizza bases, mac ’n’ cheese or Bolognese. Once opened, chilli paste will keep for up to 4 weeks in the fridge.

BLUEBERRIES, p22

Stir into bakes and batters, or sprinkle onto salads with feta and pecans. Make a compote by warming berries in a pan with sugar and lemon juice, then use to top

92

toasties!

TINNED CARAMEL, p28 0% FAT GREEK-STYLE YOGURT, p21

Stir through harissa paste for a quick dip for crudités, or add grated cucumber, mint and garlic for tzatziki. Spoon over muesli or use to top desserts. No bread?

No problem! You can make your own dough with Greek yogurt, baking powder and self-raising flour – mix, shape into disks, then fry as flatbreads.

THYME, p23

Scatter leaves over veg or chicken before roasting or stir through mashed potato.

Poke sprigs into Camembert before baking to infuse, or use to garnish citrussy cocktails. Whole sprigs can be frozen in bags to use later.

COCOA POWDER, p43

Whisk into instant coffee for a do-ityourself mocha, blend into smoothies, use to dust desserts, or coat truffles.

For something savoury, mix with paprika and chilli powder to make a spicy rub for steaks or aubergine slices.

Step aside homemade caramel – this tin does all the work for you. Pair with banana or apple-based puds, use as the filling for millionaire’s shortbread, drizzle over hot drinks to add decadence, or heat and mix with condensed milk to create a sweet fondue for dunking fruit skewers in.

CELERY, p16

Dip sticks into blue cheese sauce or houmous for a snack, or slice and add to salads with hazelnuts, apple and your favourite grains.

Not going to eat it in time? Why not try pickling: find an easy recipe at tes.co/ celerypickle.

You can use it on charcuterie

GOAT’S CHEESE, p68

Add slices of goat’s cheese to salads with pears, radish or beetroot, or enjoy on toast with jammy cherries or grapes.

For easy lunches, spread on toast or use to top shopbought pastry and bake for tarts, or crumble over pizza, pasta and omelettes.

WORDS JESS HERBERT PHOTOGRAPHY DANIELLE WOOD, GETTY IMAGES FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

S Speedy d id ideas for leftover ingredients from recipes in this issue

boards or to perk up pasta salads.

KNOW-HOW

FRIDGE-RAID FEASTS

HOW TO...

Repurpose leftover chocolate into an indulgent tiffin

Finish up afternoon tea SCONES Tear up sweet scones as an alternative base for a trifle and serve savoury ones with soup for dunking or to top stews.

Revive stale scones by sprinkling with water before heating in the oven.

JAM Leftover jam can see you through every meal – try it with French toast for breakfast, layered into cheese toasties for lunch, or used as a sweet and sticky glaze for chicken wings for tea.

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

CLOTTED CREAM

1

For the base, melt chocolate with cocoa powder and golden syrup or runny honey.

Use this to add creaminess to sweet and savoury dishes - try in alfredo sauce, rice puddings or homemade fudge. Or keep it simple with fruit and honey.

BERRIES BE Add fresh berries to salads with goat’s cheese or halloumi.

Flash-freeze berries on a baking sheet, before transferring to freezer bags, then use in bakes, smoothies or to keep fruity drinks cold.

2

Bash your favourite biscuits – keep it classic with digestives, try ginger nuts for a subtle warmth, or add extra chocolate with bourbons. Stir through the chocolate mix, along with chopped dried fruit, nuts, pretzels, honeycomb, glacé cherries, crystallised ginger and leftover Easter chocolates.

3

Add a melted milk chocolate layer to the top and, if you’re feeling fancy, drizzle white chocolate over this and swirl with a cocktail stick to create a marbled effect.

Chill for 2 hours to set.

GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.

93

Sp otli ght on …

Motherhood Whatever being a mum looks like for you, it’s clear there is no one-size-fits-all. It’s time to celebrate our differences, as these incredible women reveal

LUCY BAKER (geriatricmum.co.uk) blogs about being an ‘older’ mum

AGE IS JUST A NUMBER When Lucy announced she was pregnant in her 40s, she noticed a sizeable shift in attitudes compared to her earlier pregnancies. ‘Having children in my 30s was the norm, so people were very congratulatory,’ says Lucy. ‘But when I was 42 it was a different story. People made sure to tell me of their surprise and that I’d be 47 when the baby started school!’ And the worst part? ‘All the comments came from women.’

Despite people’s judgments, parenting in her 40s is something 94

Lucy has found to have countless benefits: ‘I felt more aware and connected during pregnancy because I was older. I asked better questions, listened to my intuition more and did what I felt was best for me, my baby and my family.’ Being older comes with life experience, which can help you build confidence too. ‘In my 30s I didn’t have much self-confidence but I worked hard on it, so when I became pregnant with my third child I was so ready to do it again,’ she says. ‘I also now care less about what others think of me!’

Lucy has also found joy in getting to relive those special parental milestones again: ‘My boy has just started reception and although people have said to me, “you’ve got to get through primary school again”, I always say what a privilege that is, because I feel so lucky!’

The NHS now encourages the phrase ‘advanced maternal age’, but it wasn’t long ago that mothers over 35 were referred to as ‘geriatric’. The name of Lucy’s blog highlights how derogatory she felt the term was. ‘I chose Geriatric

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A

s Mother’s Day approaches, many of us will be looking to celebrate the women in our lives. But motherhood looks different for many people. Perhaps you’re a stepmum, grandma, foster parent or godmother. There are a million ways to be a mum – and we couldn’t possibly squeeze them all in here – but we’ve spoken to a handful of women from different backgrounds to get a glimpse at what modern motherhood looks like.

Th The best thing about b my mum is she gets me ps! lots of lollipops!

Lucy’s son, four

Mum because I cannot believe that it was ever a term!’ And while Lucy prefers the new phrase, she still doesn’t think it goes far enough.

‘My consultant referred to me as “advanced maternal age” and I was grateful for it, although I do think labelling of this type can create fear and the notion that we are too old. How about we just park the labels for good and help others feel positive about being a mum, no matter what their age is?’

HEALTH & WELLBEING

CHARLOTTE GOUGH has four stepchildren and one biological son

MY BLENDED FAMILY It’s almost expected for a biological parent to get unconditional love, but what if you’ve married into a family? ‘Being a stepmum is a choice to love and pour your energy into a child that is not biologically yours,’ explains Charlotte. ‘But it does not mean you will automatically receive, or deserve, love from your stepchild. So when you have moments where you feel included or appreciated, it’s hugely rewarding because that love has been earned.’

One of her biggest challenges is navigating her role in her four stepchildren’s lives without stepping on the toes of their biological parents. ‘Finding our place is one of the hardest things because sometimes it’s seen that you’re overstepping, and other times that you don’t care or aren’t doing enough,’ says Charlotte. She’s created a role for herself as a confidant, rather than a second mum: ‘My relationship to my stepchildren is unique but I see myself as an older friend. I have never been the one to discipline because they have two parents, and they don’t need another mum! This is what works for us, but every blended family is different.’

As for Mother’s Day, Charlotte says, ‘It can be quite challenging and awkward for a lot of blended families. I don’t expect anything from my stepchildren on this day, but my husband has always bought me a card and present on their behalf. So much that a stepmum does is behind the scenes, such as making dinners or helping with finances, so when you get a “thank you” it’s a lovely feeling.’

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HEALTH & WELLBEING

The the best They’re b ses because... kisses Lucy and Amy’s two-year-old son

AMY AND LUCY are mums to their two children

IN A SAME-SEX RELATIONSHIP

are the same. It’s important that when someone says to the children, “Mama is coming to pick you up,” that they’re expecting Mama and not Mummy.’

In their house, Mother’s Day is an opportunity to feel gratitude. ‘It feels a little more special than an average day,’ they say. ‘We take a step back and reflect on all the years that we wished to be mummies but felt like it was never going to happen. We usually keep it simple and go for a nice walk – it’s just about spending time together and making memories.’

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LIFE AS A SINGLE MUM

SHARRON OWUSU-AFRIYIE juggles being a single mum with being a midwife

Motherhood can be especially tricky if you’re doing it solo. Sharron’s one of the 2.5 million families in the UK headed by a single mum*. ‘Mother’s Day is extremely important, as the role of a mother is often overlooked and undermined,’ she says. ‘I’m proud of myself; it’s not been easy.’

Sharron has had to navigate many challenges over the years, including inadequate housing, high childcare costs and a lack of support. ‘There’s a financial strain of being a single parent that can be overwhelming, but these things have only made me more determined to succeed.’

Of course, her biggest motivation is

My mum is there for me every day.

M EEven when she is tired, she cooks nice me! food and puts me first all the time!

Sharron’s daughter, nine

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her daughter. ‘The most rewarding part of being a single mother is seeing my daughter thrive – it’s a huge blessing to see the amazing person she is and her impact on those around her. Because it’s just the two of us, we’re so close and get to share the joy of learning and navigating life together.’

Now Sharron works as a midwife, helping other women on their journeys to motherhood. ‘Studying midwifery as a single parent was one the hardest things I have ever done!’

But bringing life into the world on an almost-daily basis has cemented to Sharron how precious motherhood is: ‘My job has made me more intentional about the time I get to spend with my daughter – we make every moment count.’

COMPILED BY JESS HERBERT ILLUSTRATION DÉBORA ISLAS/ILLUSTRATION X *Source: ons.gov.uk

Amy and Lucy have been together for 11 years and parent as a same-sex couple. ‘We’re Mummy and Mama to two amazing little ones who fill our hearts with so much love,’ they say. ‘Parenting as a same-sex couple is no different to parenting as a heterosexual couple; children simply need positive role models and to be loved.’

When it comes to showing respect for different families, little steps towards being more inclusive can make a world of difference. ‘When our boy recently started nursery, they asked us, “what does he call you both?”. It was a question we didn’t realise was missing from other nurseries we had visited,’ Amy and Lucy explain. ‘It felt accepting and we appreciated that they recognised not all families

Available at

WEEKEND

Cocviepre re

37p

Treat week

of the

Hot cross bun flavours in a muffin? We’re sold!

H O T C RO S S M U F F I N S W I T H C U S TA RD Makes 12

Takes 55 mins Cost per serve 37p

Preheat the oven to gas 6, 200°C, fan 180°C and line a 12-hole muffin tray with paper cases. Sift 350g self-raising four, ½ tsp bicarbonate of soda, 2 tsp mixed spice and 1 tsp cinnamon into a large bowl. In a separate bowl, whisk together 125ml sunfower oil, 200ml buttermilk, 2 eggs and 175g caster sugar. Stir through the dry ingredients to combine. Fold through 225g dried mixed fruit and the zest of 1 orange, then divide between the muffin cases.

Spoon 200g fresh custard into a disposable piping bag and snip the end. Insert the tip into each unbaked muffin and squeeze a little custard until it starts to swell. Mix

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40g plain four with 3-4 tbsp water to make a thick paste, spoon into a separate piping bag and snip the end to make a 5mm hole. Pipe a cross onto each muffin. Bake for 20-25 mins until risen and lightly browned. Leave to cool for 10 mins, then transfer to a wire rack.

Gently heat 100g shredless marmalade in a saucepan over a low heat. Brush the warmed marmalade over the warm muffins to make a sticky glaze before serving. Store leftover muffins in an airtight container in the fridge for up to 3 days.

Each muffin contains Energy

1604kJ 381kcal 19%

Fat

Saturates

Sugars

Salt

12g 2g 35g 0.5g 17% 11% 39% 8%

of the reference intake. See page 7.

Carbohydrate 61g Protein 6g Fibre 3g

RECIPE MIMA SINCLAIR PHOTOGRAPHY ALEX LUCK FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA PERKINS

per serve

SHARE THE WARMTH THIS WINTER ˚For each promotional pack sold up to a maximum of 3 million packs, Quaker will donate 1 bowl of porridge to either one of Magic Breakfast (up to a maximum of 250,000 bowls) or FareShare (up to a maximum 2,750,000 bowls). Each bowl for Magic Breakfast is equivalent to 1 x 27g serving of Quaker Oat So Simple (RRP of £2.75 per box of 10 sachets) and each bowl donated to Fareshare is equivalent to 1 x 40g serving of Quaker Rolled Oats (RRP of £1.95 per box for 1kg). Magic Breakfast - Registered charity number 1102510 in England & Wales and SC048202 in Scotland. FareShare - Registered charity number 1100051 in England.