Tesco Magazine - May 2024

Mortadella, burrata & red pesto sandwich

Moffett

TESCO Head of content, social, influencers & consumer PR Daniel Porter

Publishing, partnerships and content manager Gabriella Bernardelle 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

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

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p8

JAMIE OLIVER

Good food ambassador for Tesco, p74

DR MEGAN ROSSI

Gut health scientist and author, p87

Hello readers! We’re shaking up the way you barbecue with sharing dishes to wow. Ever tried making paella over hot coals? Now’s the time! Our showstopping recipe, p34, is easy once you know how. Get ready for summer with statement buys; the lounge set on p47 is stylish… and a bit of a bargain. We’re also paying homage to the humble sandwich, p57 – only ours are not so humble: towering and stuffed with mortadella and burrata, or good old-fashioned egg and chips with a hollandaise twist. So block out that Bank Holiday and gather your friends –you’ve got some eating to do!

I’M LOVING…

…simple pleasures, like Tesco Finest Sicilian Extra-Virgin Olive Oil 500ml, £9 (£1.80/100ml), with a splash of balsamic vinegar and fresh focaccia for dipping.

believes

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.

Lauren Rose-Smith, Content director (print)

This issue’s brands include: SEE IN-STORE MAGAZINE

Delicio u s vegan Gum m i es for Ad u lts

This issue’s brands include:

Now available in Kids range as well as Adults

Also in store, Hair Skin & Nails and Apple Cider Vinegar

chewyvites.com

FIRECRACKER SALMON

CINNAMON BANANA TRIFLE POTS

PEACHY PORK KEBABS

RECIPE INDEX

SMALL PLATES & SIDES

MAIN MEALS

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,

Alcohol

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.

HAM, EGG & CHIP BUTTY

MISO MUSHROOM PASTA

CUCUMBER MOJITO SHARER

CHERRY, APRICOT & ALMOND BRIOCHE BAKE

What’s in store

No matter whether you’re entertaining or unwinding, these new must-haves make May long weekends easier than ever

‘If it looks like the sun’s about to come out, I’ll be firing up the barbecue pronto. This spring I’ll be trying something different with katsu salmon burgers (far right). And the global flavours won’t stop there, with new Tesco Finest crisps (below) taking your tastebuds on a trip. For Bank Holiday sweet treats, enjoy puddings with tropical flavours, p12.’

SMOKIN’!

Sweet, sticky and packed with smoked paprika, Fire Pit Kansas Style BBQ Sauce 300g, £1.50 (50p/100g) is great for dunking wedges.

Try the trend

Tesco Finest Crinkle Cut Katsu Curry Flavour Hand Cooked Crisps 150g, £1.35 (90p/100g)

Tesco Finest Crinkle Cut Korean Inspired BBQ Pork Flavour Hand Cooked Crisps 150g, £1.35 (90p/100g)

SPRING INTO SPAIN

Heading off on your holidays? Get there sooner with a taste of tapas. Tesco Finest Spanish Chicken Patatas Bravas 400g, £4.25 (£1.06/100g)

JAMIE ROBINSON Tesco’s executive chef, product development

THE BURGER BAR

The first satisfying sizzle of a barbecue is here (weather permitting!). If you fancy a change from beef, layer Summer Edition 2 Katsu Salmon Burgers 227g, £3.50 (£1.54/100g), between Fire Pit

8 Sliced Seeded Burger Buns, £1.80 (23p each) Add a squeeze of hearty Fire Pit

Smoky Onion Relish 500g, £1.50 (30p/100g), and (perhaps)

divisive Crinkle Cut Gherkins 340g, £1.45 (43p/100g)

Fancy that

that g, ( p g)

Give 4 Minted Lamb Burgers 454g, £3.50 (77p/100g), or Tesco Finest 2 Wagyu Burgers 340g, £4.50 (£1.32/100g), a go

Freshly pressed

Don’t forget the cheese!

These slices are specially designed to fit burger buns:

Tesco Finest 4 Blue Stilton Thick Burger Melts 160g, £2.25 (£1.41/100g), and

Tesco Finest 4 Extra Mature Cheddar Thick Burger Melts 160g, £2.25 (£1.41/100g).

Perfect pair

Match Tesco

Finest Valle De Leyda Chardonnay, £8.50*, with grilled white fish at your barbecue to complement the wine’s fresh, fruity flavour.

Add a dash of Tesco

Finest Mango & Passion Fruit Pressé 750ml, £2.15 (£2.87/ltr), to wine or prosecco for a sunny sip.

*Kills 99.9% of bacteria and enveloped viruses like Vaccinia Virus. Use biocides safely. Always read the label and product information before use. Available in the majority of larger stores Available

** Available in all large stores from 8 May to 9 July 2024, while stocks last. Clubcard/app required

* Available in the majority of larger stores.

GO NUTS!

Believe it or nut… these nuts are high in fibre, which helps us feel fuller for longer and aids digestion. A handful (30g) of these nuts is an easy and great-value snack to fuel up with when you’re on the go.

Almonds, Walnuts and Mixed Nuts 200g each, Normal price: £2.75 (£1.38/100g); Clubcard price**: £2 (£1/100g)

LIVELY LUNCHES

Goodbye, sad sandwiches! With minimal ingredients, you can give lunch an upgrade

Plant Chef 8 White Tortilla

4 No-Lamb Minted Koftas 240g, £2.60 (£1.08/100g)

lant Chef Soy Wraps, £1.10 (14p each)

Plant Chef Soya Alternative to Plain Yogurt, 500g £1.45 (29p/100g)

STAR BUY

Great value Nightingale Farms Cherry Tomatoes* 250g, 69p (28p/100g), are an easy way to boost your 5-a-day. See how Jamie Oliver uses them in his recipe on p77.

Mediterranean Style Vegetables 400g, £2 , makes a colourful side to many dishes. Use it in a cheat’s paella, pair with chicken, or serve with meat-free bangers for

Take it to the tropics

Tropical flavours are trending, so if you can’t get to the sun, let the sun find you through these decadent desserts. The deliciously light and fruity Tesco Finest 2 Tropical Choux Buns, £3.50 (£1.75 each), pictured here are perfect with a cup of tea in the garden. Or try the new creamy Tesco Finest 2 Passion Fruit, Coconut & Lime Cheesecakes, £3.50 (£1.75 each), and taste the sunshine in every mouthful!

COOL SIPS

Introducing Finest Iced coffee in The Café – get your favourite, but iced! There’s now Iced Mocha, Flat White, Cappuccino and Americano, as well as the much-loved Iced Latte.

If coffee isn’t your thing, go for a refreshing alternative like the Peach Iced Tea or Rhubarb Cloudy Lemonade.

Kids eat free

d eat

During the May half-term, show your Clubcard when you purchase anything from The Café and your little one can enjoy a free kids’ meal*. The offer is valid Monday to Friday only.

GIVE ME MORE!

Scan the QR code to find your local Café.

* One free Kids Hot Meal Deal, Kids Breakfast or Kids Pick ’n’ Mix deal per item purchased by an adult in The Café for dine-in only; a child must be present. Clubcard/app required. Live 27-31 May 2024. Monday–Friday only (excludes weekends). Offer is subject to availability and kids meals may vary in cafés. Kids Pick ’n’ Mix may be the only option available in some cafés; this consists of 1 sandwich, 1 drink, 1 fruit item and a choice of 2 snacks. The Café has the right to withdraw or amend the offer.

WORDS JESS HERBERT PHOTOGRAPHY DANIELLE WOOD FOOD STYLING KATY GREENWOOD PROP STYLING VICTORIA ELDRIDGE

Bring on the joy

Calling all little doodlers! Enter a world of bold and bright stationery Available

Spread a little joy and spark some creativity with the new Grow With It range (above).

Backpacks stuffed with buzzing bees and friendly fruits are perfect to bring a smile to little ones’ faces.

Notebooks, from £5; Pencils 6-pack, £2; Mini Fold & Send Letters, £4; Pencil Case, £10; Sticky Note Set, £5

Show some cat-itude with this purr-fect new range (right) for feline-loving friends. Terrazzo Cats range, from £3

COOK ONCE, EAT TWICE

A punchy satay sauce stars in these clever double-duty recipes

Satay pork chops p16

Satay sharing platter p16

Dinner tonight

SATAY PORK CHOPS

Serves 4 freeze sauce only

Takes 25 mins

Cost per serve £2

300g long-grain rice

200g frozen soya beans

20g fresh coriander, roughly chopped

500g pack pork

loin steaks

2 spring onions, trimmed and finely sliced

20g roasted salted peanuts, finely chopped (optional)

For the satay sauce

200ml light coconut milk

250g smooth peanut butter

1 tbsp mild curry powder

1 tbsp rice wine vinegar

2½ tbsp reduced-salt

soy sauce

1 tsp garlic & ginger paste

3½ tbsp sesame oil

1 First, make the sauce. Heat the coconut milk until simmering. Put the peanut butter in a large bowl and stir in the hot coconut milk. Once combined, whisk in the curry powder, rice wine vinegar, soy sauce, garlic & ginger paste and 1½ tbsp sesame oil, along with 75-100ml just-boiled water (depending on how thick you’d like the sauce). Measure out 250ml and set aside the remaining 250ml for the Satay sharing platter (see recipe, right).

2 Cook the rice and frozen soya beans to pack instructions. Drain; stir through half the coriander.

3 Meanwhile, score the pork with a sharp knife in a criss-cross pattern, then rub all over with the remaining sesame oil. Heat a frying pan over a medium-high heat and cook for 12-15 mins, turning halfway, until cooked through. Pour over half of the satay sauce and bubble for 1 min, basting the pork.

4 Put the rice into serving bowls and top each one with a pork steak; spoon over the remaining satay sauce. Scatter over the spring onions, remaining coriander and peanuts, if using, to serve.

Each serving contains of

Lunch tomorrow

SATAY SHARING PLATTER

Serves 4 freeze sauce only

Takes 20 mins

Cost per serve £1.69

CLEVER SWAP Switch the tofu for paneer or halloumi.

399g pack firm tofu, drained

4 eggs

1 tbsp sesame oil

250ml satay sauce (see recipe, left)

240g pack radishes, trimmed and sliced

1 large carrot, trimmed, peeled and cut into thin batons

½ cucumber, cut into thin batons

180g pack sugarsnap peas

35g prawn crackers (optional)

30g roasted salted peanuts, roughly chopped (optional)

10g fresh coriander

1 Pat the tofu dry with kitchen paper and slice into 2cm strips. Lay flat on a lined baking tray, then place another baking tray on top with a heavy frying pan to weigh it down. Set aside.

2 Boil the eggs in a pan of boiling water for 8 mins (or to your liking). Drain and run under cold water, before peeling and cutting in half.

3 Pat the tofu dry again, then season. Heat the sesame oil in a large, nonstick frying pan over a medium-high heat with 2 tbsp satay sauce. Fry the tofu for 5-6 mins, turning occasionally, until crispy and sticky.

4 Arrange the veg, eggs and tofu on a platter with the prawn crackers, if using. Put the remaining cold satay sauce in a serving bowl and nestle onto the platter, before scattering with the peanuts, if using, and fresh coriander to serve.

Each serving contains of

25

Chase the sun around the pool, not the Wi-Fi.

No EU roaming fees this year means no awkward hunt for Wi-Fi.

This is Supermarket Mobile

STRAWBERRIES AND ASPARAGUS

You know that summer is on its way when British strawberries arrive in store. A picnic blanket isn’t complete without a sweet, fragrant bowlful warmed by the sun. UK strawberries are sweeter, juicier and softer than their imported cousins. Use gluts to make versatile compotes like the one on p21, or try tossed in a salad with mozzarella, rocket and balsamic vinegar. They’re best stored in the fridge, and only wash when you’re about to use them, otherwise they can go mushy.

Like strawberries, asparagus is a plant that thrives in Britain’s cooler conditions. It’s a rich source of folate, which supports the normal function of the immune system, and it also contains prebiotics, which feed healthy gut bacteria. The tender stems can be lightly steamed, barbecued, griddled or roasted, or sliced raw into salads for a distinctive grassy flavour and crunchy texture.

FIELD TO FORK

STRAWBERRY & WHITE CHOCOLATE MOUSSE

Serves 6 freeze purée only

Takes 20 mins plus at least 1 hr setting

Cost per serve 98p

2 x 227g packs strawberries, 6 reserved, the rest trimmed and quartered 40g icing sugar

1 tbsp lemon or lime juice (optional)

70g white chocolate, 50gfnelygrated

300ml pot whipping cream

6 small fresh mint sprigs, to serve (optional)

1 Put the quartered strawberries in a food processor or blender with the icing sugar and lemon juice, if using, and blitz to a smooth purée. Add 1 tbsp to each serving glass and set aside.

2 Put the grated white chocolate in a mixing bowl with the whipping cream and remaining strawberry purée, then whip to stiff peaks. Divide between the glasses, then transfer to the fridge for at least 1 hr (or up to 12 hrs) to set.

3 To serve, halve the reserved strawberries and use a vegetable peeler to peel the remaining chocolate into small curls. Use to top the mousses, then add a mint sprig to each glass, if you like.

MEET THE GROWER

Harry

‘My parents established the first farm in Surrey in 1966, and I took over in 1997 to concentrate on growing berries. The strawberry season runs from April through to December, but peak production is from May to August. Strawberries need the right balance of heat, light and water to achieve the ideal size and flavour. We begin harvesting about 100 days after planting and retain the best workers, year after year, who understand how to grow the perfect berry.’

‘ Ô

We grow a number of varieties with different characteristics to ensure excellent flavour

Hall is the owner and CEO of Hall Hunter Partnership, which grows soft fruit across three farms in Surrey and Berkshire.

STRAWBERRY & CARDAMOM COMPOTE

Serves 4

Takes 15 mins

Cost per serve 54p

227g pack strawberries, trimmed and quartered lengthways

1 tsp caster sugar

2 cardamom pods, seeds removed

1 tsp lemon or lime juice

vanilla ice cream and chopped pistachios, to serve (optional)

Put ⅔ of the strawberries in a saucepan with the sugar and cardamom seeds. Cook over a low-medium heat for 8-10 mins, gently stirring occasionally, until syrupy and starting to break down. Add the remaining strawberries and lemon juice, cook for 1 min more, then remove from the heat and leave to cool completely. Serve with vanilla ice cream and chopped pistachios, if you like.

Each serving contains of the reference intake. See page 7. Carbohydrate 5g

MEET THE GROWER

Chris Chinn is a partner at Cobrey Farms in Herefordshire, which has been supplying Tesco with asparagus for more than 20 years.

‘It takes two years from planting for asparagus to be ready to harvest. The mineral-rich soil of the Wye Valley gives fantastic favour, as does the slower growing conditions of our cooler climate. When it comes to picking, we sort through to find the tender, thinner spears. We have an automatic grading machine that washes, trims and splits out the different sizes. May is the prime season for asparagus, but there is a range of varieties to help extend the season from March to July.’

Serves 4

Takes 30 mins

Cost per serve 77p

125g pack asparagus tips, thinly shaved with a vegetable peeler

1 lemon, zested and juiced

¼ tsp fne salt

2 tbsp capers, drained

5g fresh dill, leaves picked smoked mackerel and new potatoes, to serve (optional)

Put the shaved asparagus in a bowl with the lemon zest and juice and salt. Set aside for 20 mins, mixing occasionally, until wilted and softened. Stir through the capers and dill. Serve with smoked mackerel and new potatoes, if you like. The pickled asparagus will keep in a sealed container in the fridge for up to 3 days. Each serving contains of the reference intake. See page 7.

ASPARAGUS & CHICKEN STIR-FRY

Serves 4

Takes 30 mins

Cost per serve £2.99

4 tbsp reduced-salt soy sauce

2 tsp cornflour

2 tsp sesame oil

400g pack diced chicken breast

1 garlic clove, crushed ½ chicken stock cube, made up to 200ml

4 nests fine egg noodles

2 x 125g packs asparagus tips, cut into thirds

150g pack edamame beans

125g baby spinach

30g pack fresh coriander, leaves picked, stems finely chopped

60g roasted salted peanuts, crushed

1-2 tsp crushed chillies, to taste

1 Whisk the soy sauce into the cornflour. Heat 1 tsp sesame oil in a large wok over a high heat, then sear the chicken for 6-7 mins, turning every 1-2 mins, until lightly browned and cooked through. Transfer to a small bowl and cover to keep warm.

2 Reduce the heat to low and fry the garlic for 1 min, or until fragrant and pale golden. Add the soy sauce mixture and stock, scraping up any chicken residue. Increase the heat to high, then cook for 3 mins, until bubbling and thickened. Add to the bowl with the chicken, re-cover and set aside to rest.

3 Cook the noodles to pack instructions; drain and set aside.

4 Meanwhile, add the remaining sesame oil to the pan, then stir-fry

the asparagus and edamame beans over a high heat for 2-3 mins until lightly browned and tender but still very green. Add the spinach and cook for 2 more mins, stirring frequently, until just wilted.

5 Reduce the heat to low and mix in the noodles, chicken, sauce and coriander. Scatter with the roasted peanuts to serve and the crushed chillies to taste.

Each

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

FOR

Five reader-approved vegetarian recipes to see your family through the week

Tried it, liked it

Trying our recipes this month is Sophie, who lives with her husband and their children. She told us: ‘We’ve all been vegetarian for 18 years. I’ve built up a collection of dishes but I’m always on the lookout for the next great recipe!’

GET INVOLVED

Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance.

‘

‘ I’ve enjoyed the structure that cookingregular broughthas to my day and mental health

1SPICY & SMOKY BAKED EGGS

Serves 4 freeze beans only

Takes 30 mins

2-pack part-baked baguettes

1 tbsp olive oil

1 onion, fnely diced

1 tbsp smoked paprika

1 red chilli, fnely chopped, deseeded if you like

2 garlic cloves, crushed

400g tin chopped tomatoes

1 vegetable stock pot pinch of sugar

400g tin kidney beans, drained and rinsed

15g fresh coriander, roughly chopped

4 eggs

2 spring onions, trimmed and thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Bake the baguettes to pack instructions, then set aside.

2 Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 5-6 mins until softened. Add the paprika, chilli and garlic, and cook for 2 mins. Stir in the chopped tomatoes, stock pot, 250ml water, the sugar and kidney beans; bring to a simmer. Reduce the heat to low-medium and bubble for 15 mins or until thickened. Stir through most of the coriander.

3 Use a spoon to make 4 indents and break an egg into each gap. Cover, then cook for 6-8 mins until the whites have set and the yolks are cooked to your liking.

Top with the remaining coriander and the spring onions. Serve with the bread for dipping. Each serving contains

ÔThis one gets a WOW from me. I had to stop my husband from eating it all! The baked bread is a lovely additionÔ n

SINGAPORE-STYLE NOODLES WITH CRISPY TOFU

Serves 4

Takes 35 mins

399g pack tofu

1½ tbsp medium curry powder

2 tbsp vegetable oil

4 spring onions, thinly sliced, whites and greens separated

1 pepper (any colour), cut into thin slices

1 carrot, peeled and cut into matchsticks

110g green beans, trimmed and cut into 1cm pieces

2 x 100g packs curry flavour instant noodles

2 garlic cloves, crushed

1 lime, zested and cut into wedges

1 red chilli, finely diced, deseeded if you like

2 eggs, beaten

2 tbsp reduced-salt soy sauce

1 Drain the tofu, then pat dry. Cut into 2cm cubes, then add to a bowl and sprinkle over the curry powder; toss to coat. Heat

1 tbsp oil in a large wok or frying pan over a high heat and stir-fry the tofu for 6-8 mins until deep golden brown and crispy; transfer to a plate and set aside.

2 Add the remaining oil to the pan and fry the spring onion whites, pepper, carrot and beans for 5-6 mins until softened. (Reduce the heat and add a splash of water if they catch.)

3 Meanwhile, cook the noodles to pack instructions. Set aside.

4 Add the garlic, lime zest and most of the chilli to the veg, reduce the heat to medium, then stir-fry for another 1-2 mins. Push the veg to one side, add the eggs and cook without stirring for 1 min or until set on the bottom; stir into the veg and cook for another 1-2 mins, stirring often.

5 Add the tofu, soy sauce and noodles, toss well to coat, then cook for 1 min to heat through. Divide between plates and top with the spring onion greens and remaining chilli. Serve with the lime wedges to squeeze over. Each serving contains

HALLOUMI PITTAS WITH SWEET POTATO WEDGES

Serves 4 Takes 45 mins

500g sweet potatoes, scrubbed

3 tbsp olive oil

1½ tsp smoked paprika

½ cucumber

100g cherry tomatoes, quartered

2 spring onions, trimmed and thinly sliced

15g fresh flat-leaf parsley, roughly chopped

75g low-fat natural yogurt

1 lemon, juiced

225g pack halloumi

½ tsp medium curry powder

6-pack white pittas, toasted and halved widthways

100g shredded iceberg lettuce

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the sweet potatoes into fnger-length wedges; about 2-3cm thick. Add to a large baking tray with 2 tbsp oil and 1 tsp smoked paprika. Toss to coat, then spread out in the tray and roast for 30-35 mins, turning halfway, until golden and crispy.

2 Meanwhile, quarter the cucumber lengthways, then fnely slice and add to a bowl with the tomatoes, spring onions, parsley, yogurt and lemon juice. Season, stir to coat and set aside.

3 Pat dry the halloumi, halve lengthways, then cut in half again widthways to give 4 rectangles. Cut each rectangle into 6 thin slices (don’t worry if some break). Add to a bowl with the remaining oil and paprika, and the curry powder, then carefully toss to coat.

4 About 10 mins before the sweet potatoes are ready, heat a wide frying pan over a medium-high heat. Add half the halloumi and fry for 2-3 mins each side until deep golden brown. Transfer to a baking tray and keep warm in the oven; repeat with the remaining halloumi.

5 To assemble, open up each pitta half and divide the iceberg lettuce, salad and halloumi pieces among them. Serve 3 stuffed pitta halves on each plate with the sweet potato wedges alongside.

Each serving contains of the reference intake. See page 7. Carbohydrate

SPAGHETTI

Serves 4 freeze sauce only

Takes 40 mins

2 red peppers, cut into 2cm slices

2 tbsp olive oil

60g toasted flaked almonds

150g cherry tomatoes

3 garlic cloves, unpeeled

2 tsp smoked paprika

350g spaghetti

1 lemon, juiced

15g fresh flat-leaf parsley, roughly chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle the peppers with ½ tbsp oil in a baking tray and season. Roast for 20 mins or until soft and browning at the edges.

2 Meanwhile, further toast the almonds in a frying pan over a medium-high heat, stirring regularly, until golden. Set aside.

3 Add the tomatoes, garlic cloves, paprika and ½ tbsp oil to the pepper tray; toss together, then roast for 15 mins or until soft.

4 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 150ml cooking water. Return the spaghetti to the pan.

5 Add the veg to a food processor, squeezing the garlic from their skins and scraping up any caramelised bits in the tray. Add the almonds, lemon juice and remaining oil, then blitz to a fairly smooth sauce. Add to the pasta with the reserved water and toss over a low heat for 1-2 mins.

Stir through most of the parsley, then divide between bowls. Scatter with the remaining parsley and black pepper to serve.

Each serving contains

See page 7.

I’ve never cooked garlic in its skin, so that was interesting, and we found the dish really tasty

WITH ROMESCO SAUCE

SHOPPING LIST

4-pack Suntrail Farms lemons

1 lime

30g pack fresh coriander

30g pack fresh fat-leaf parsley

60g pack red chillies

1 large garlic bulb

10g loose root ginger

130g pack shredded iceberg

lettuce

1 cucumber

250g pack Nightingale Farms

cherry tomatoes

100g bunch spring onions

220g pack green beans

375g pack Nightingale Farms

peppers

1 carrot

2 brown onions

1kg sweet potatoes

500g pot Creamfields low-fat natural yogurt

225g block Corner Deli halloumi

399g pack Plant Chef tofu

GREEN BEAN & SWEET POTATO CURRY

Serves 4

freeze curry only

Takes 45 mins

300g long-grain rice

1 lemon, zested and cut into wedges

1 tbsp vegetable oil

1 onion, fnely diced

3 large garlic cloves, crushed

10g fresh ginger, peeled and fnely grated

2 tbsp medium curry powder

500g sweet potatoes, peeled and chopped into 2-3cm chunks

400g tin light coconut milk

1 vegetable stock pot, made up to 300ml

110g green beans, trimmed and halved

15g fresh coriander, roughly chopped

40g toasted flaked almonds

1 Thoroughly rinse the rice under cold running water, then add to a large, lidded saucepan with the lemon zest and 700ml water; cover and set aside.

2 Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat, then fry the onion for 5-6 mins until softened, reducing the heat if it starts to catch. Stir in the garlic, ginger and curry powder and fry for another 2 mins.

3 Add the sweet potatoes, coconut milk and stock, season, then cover and bring to a simmer. Reduce the heat to low-medium and cook for 10 mins or until the sweet potato chunks start to soften.

4 Meanwhile, bring the covered rice pan to the boil; once bubbling, reduce the heat to low. Simmer for 12-15 mins until the water is absorbed, then set aside for 5-10 mins, still covered, until needed.

5 Add the green beans to the sweet potato pan, return to a simmer, then cook, uncovered, for 12-15 mins or until the beans and sweet potato are tender and the sauce has thickened. Stir through most of the coriander.

6 Divide the lemony rice between bowls, then top with the curry. Scatter with the faked almonds and remaining coriander, and serve with lemon wedges for squeezing over. Each serving contains

6-pack mixed-size eggs

2-pack H.W. Nevill’s part-baked baguettes

6-pack white pittas

500g pack Hearty Food Co. spaghetti

1kg bag Grower’s Harvest long-grain rice

2 x 100g packs Hearty Food Co. curry favour instant noodles

48g jar smoked paprika

80g pot medium curry powder

400g tin Grower’s Harvest chopped tomatoes

400g tin Grower’s Harvest kidney beans

400ml tin light coconut milk

150ml bottle reduced-salt soy sauce

100g pack toasted faked almonds

GRILL STARS

Can’t wait to fire up the barbecue? Try these make-ahead recipes for the long weekend, with tips for indoor cooking if the weather isn’t on your side

This is a great way to cook for a crowd. A few tips to help you nail it: make sure you finish cooking the paella over the hottest part of the barbecue to form the socarrat – the lovely crispy crust that forms on the bottom layer of the rice. And if the rice starts to look a little dry before it’s cooked through, add a splash of water in step 3.

Serves 6

Takes 1 hr plus marinating Cost per serve £4.63

COOK’S TIP No

barbecue? Cook on the hob in the same way and grill the prawns over a high heat for 5 mins, turning halfway.

8 garlic cloves, finely chopped

5 tbsp extra-virgin olive oil

300g pack Tesco Finest frozen whole raw black tiger prawns, defrosted

2 large onions, diced

2 stock pots (fish, vegetable or chicken)

1 large pinch saffron

500g paella rice

285g jar chargrilled peppers, drained and roughly chopped

300g frozen peas

500g frozen broad beans, defrosted and podded

3 lemons, 1½ zested and juiced, 1½ cut into chunky wedges

2 x 165g packs raw peeled king prawns

10g fresh flat-leaf parsley, leaves roughly chopped (optional)

1 Mix half the garlic with 1 tbsp oil and add to a baking dish with the whole tiger prawns, mixing gently to coat. Marinate in the fridge for at least 30 mins, or up to 12 hrs before cooking.

2 To cook the paella, place a 34-38cm paella or frying pan on the grill of a hot barbecue. Add the remaining oil and cook the onions for 15-20 mins, stirring occasionally, until soft and golden. Add the remaining garlic and cook for 1 min more.

3 Make up the stock pots with 1.3ltr boiling water, then stir in the saffron. Stir the rice into the paella pan, coating all the grains in the oil. Slowly pour in the hot saffron stock and jiggle the pan (don’t stir) to get the rice in an even layer. Simmer for 10 mins over a medium-high heat (the hottest part of your charcoal barbecue, or a gas barbecue turned to a medium-high setting). Lower the heat to medium, or move the pan to a cooler part of the barbecue, and cook for another 10 mins.

4 Use a fork to lightly stir the peppers, peas and broad beans through the top half of the rice, trying not to disturb the rice at the bottom. Sprinkle over the lemon zest and juice and nestle in the peeled prawns. Cover the pan with foil, then return to the hottest part of the barbecue for 6-8 mins, until the prawns are pink and the rice is cooked.

5 Meanwhile, cook the marinated whole tiger prawns directly on the barbecue grill for 5 mins turning occasionally, until pink and cooked through. Arrange on top of the paella, then scatter with the parsley, if using. Serve with the lemon wedges for squeezing over. Each serving contains of the reference intake. See page 7. Carbohydrate 163g

BBQ PRAWN, PEA & LEMON PAELLA

SPICED BEEF WITH CORIANDER CHIMICHURRI

Serves 6

Takes 40 mins plus marinating Cost per serve £2.12

COOK’S TIP To cook in the oven, weigh the marinated joint and calculate the timings at 20 mins per 450g for medium-rare. Roast at gas 7, 220°C, fan 200°C for 20 mins; reduce the heat to gas 6, 200°C, fan 180°C and roast for the remaining calculated time.

751g basted beef joint

2 x 100g bunches spring onions, trimmed

2 tbsp olive oil

15g fresh coriander, leaves picked

30g pack fresh fat-leaf parsley, leaves picked

3 garlic cloves, roughly chopped

2 green chillies

5 tbsp extra-virgin olive oil

1½ tbsp red wine vinegar

1 tsp dried oregano

For the seasoning

1 tbsp smoked paprika

1½ tsp ground cumin

1½ tsp dried oregano

1½ tsp garlic granules

¾ tsp cayenne pepper

1 Remove any ties from the beef, then rinse and pat dry. Cut into the thickest part of the beef, about ½ to ⅔ of the way through, and open out like a book.

2 Mix the seasoning ingredients together with ½ tsp ground black pepper and some salt. Rub all over the beef and marinate for at least 1 hr at room temperature or up to 24 hrs in the fridge.

3 Toss all but 2 spring onions with 1 tbsp olive oil in a bowl; set aside. Chop the reserved spring onions; add to a food processor with the herbs, garlic, chillies and extra-virgin oil. Blitz to a fnely chopped sauce. Transfer to a bowl and stir in the vinegar and oregano with 1 tbsp of water. Season with salt.

4 To barbecue, make sure the grill bars are really clean before heating it up to help prevent the beef sticking (if using coal, make sure the coals have turned ashen). Rub the remaining 1 tbsp olive oil all over the marinated beef, then cook on the hottest part of the barbecue for 9-10 mins each side for medium-rare. The centre of the beef should read at least 52°C on a meat thermometer (the temperature will increase as it rests), and the outside should be very charred. Set aside to rest for 5-10 mins while you barbecue the whole spring onions for 5 mins, turning until charred and soft.

5 Slice the beef thinly and serve with the spicy chimichurri, along with any resting juices and the charred spring onions. Each serving contains of the reference intake. See page 7. Carbohydrate 3g Protein 24g Fibre 3g

BAKED RICOTTA, TOMATO & GREEN

BEAN PASTA SALAD

Serves 8

Takes 40 mins plus cooling

Cost per serve £1.59

375g ricotta

1½ lemons, zested, plus 6 tsp juice

75g finely grated pecorino

1 tsp olive oil

2 x 250g packs Tesco Finest sweet mixed baby tomatoes, larger ones chopped, smaller ones halved

4 tbsp extra-virgin olive oil

1½ tsp caster sugar

2 tbsp capers, rinsed

350g pasta shapes (we used casarecce)

175g green beans, trimmed

1 pot growing mint, leaves picked

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta with the lemon zest, a good grinding of black pepper and the pecorino in a bowl; season. Spread onto a lined baking tray to about 2cm deep. Drizzle with the olive oil, then bake in the oven for 30 mins until golden and frm. Cool completely.

2 Meanwhile, put the tomatoes in a large mixing bowl with their juices, then use your hands or a potato masher to roughly squash. Stir in the extra-virgin oil, lemon juice, sugar and capers, and season.

3 Cook the pasta to pack instructions, adding the beans for the last 4 mins. Drain, rinse under cold water until the pasta is just warm, then drain well again.

4 Stir the pasta and beans through the tomatoes, then tear in most of the mint leaves. Crumble the baked ricotta into chunks and lightly mix half through the salad. Transfer to a serving platter and top with the rest of the ricotta and the remaining mint leaves to serve.

Each serving contains of the reference intake. See page 7. Carbohydrate

Prepare to the end of step 2 a few hours ahead, then assemble when ready to eat.

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DRINK MATCH

Get ahead

Make the marinade up to a day ahead but, as it contains lime juice, only add the salmon 1 hr before cooking. You can make the salsa a few hours ahead.

Tart and fruity, this German white stands up nicely to our spicy salmon.

Tesco Finest Mosel Steep Slopes Riesling, £7.25* .

*Price excludes Scotland and Wales

Firecracker salmon with pineapple salsa p42

Scattered across nine idyllic Caribbean islands discover 18 breathtaking resorts, designed exclusively for adults. Each resort is nestled along the shores of the most exquisite beaches, boasting crystal-clear waters and powdery soft sands. Experience unparalleled luxury as you float effortlessly in captivating infinity pools or dive into a thrilling new watersport. And when it’s time to unwind, your luxurious private sanctuary awaits. The beauty of the World’s Leading All-Inclusive Resorts is that everything is included; choose to indulge in endless possibilities or simply enjoy the serenity of paradise.

almond

bake

FIRECRACKER SALMON WITH PINEAPPLE SALSA

Serves 4

Takes 35 mins plus marinating Cost per serve £3.49

COOK’S TIP To grill, put the salmon, skin-side down, on an oiled baking tray then grill on high for 8-10 mins until cooked through.

5 tbsp sriracha sauce 3 limes, 1 zested, 2 juiced

3 tbsp clear honey

25g fresh ginger, peeled and roughly chopped

2 garlic cloves, halved 500g pack boneless salmon half side

1 tbsp olive oil

For the salsa

100g vine tomatoes, diced

200g fresh or tinned pineapple, diced

1 red pepper, deseeded and fnely diced

½ small red onion, fnely chopped

2 tsp olive oil

20g fresh coriander, stalks fnely chopped and leaves roughly chopped

1 Blitz together the sriracha, lime zest and 2 tbsp juice, honey, ginger and garlic in a blender until smooth. Set aside 2 tbsp for the salsa and pour the rest into a non-metallic dish that will fit the salmon fairly snugly. Add the salmon, flesh-side down, then transfer to the fridge for 1 hr to marinate.

2 Meanwhile, for the salsa, put the diced tomatoes in a sieve over a bowl to drain for 10 mins. Add to a clean bowl with the pineapple, pepper and onion. Add the remaining 1 tbsp lime juice, 2 tsp oil and the reserved marinade; toss to coat, then leave to marinate at room temperature for up to 1 hr, or in the fridge for 2-3 hrs.

3 To barbecue, make sure the grill bars are really clean before heating up to help prevent the fish sticking (if using coal, make sure the coals have turned ashen). Lift the salmon from the marinade and rub the 1 tbsp oil all over the skin; season.

4 When the barbecue is hot, lay the fish, skin-side down, on the bars. After about 6-8 mins the skin should be crisp and release naturally from the grill bars, and the salmon will be almost cooked through. Season the top of the fish, then carefully flip over and cook for another 1-2 mins until the flesh side has some colour and the fish is cooked through.

5 Stir the chopped coriander stalks through the salsa, then serve over and alongside the salmon, scattered with the coriander leaves. Each serving contains of the reference intake. See page 7. Carbohydrate 26g Protein 25g Fibre 2g 1 of your 5-a-day; low in saturated fat

19

CHERRY, APRICOT & ALMOND BRIOCHE BAKE

Serves 10

Takes 1 hr 20 mins plus soaking and cooling

Cost per serve 68p

10 slices brioche loaf (from a 500g pack)

120g apricot jam

175g frozen pitted sweet cherries

4 small, ripe apricots, destoned and chopped into 6-8 chunks

3 eggs

375ml buttermilk

40g butter, melted and cooled slightly

65g golden caster sugar, plus 2 tbsp

2 tsp vanilla paste or extract

1 tsp almond extract

1 tbsp toasted flaked almonds

2 tsp icing sugar

single cream or crème fraîche, to serve (optional)

1 Roughly line a 22cm round, loosebottomed tin with a large sheet of baking paper that hangs over the sides. Spread the brioche slices with the apricot jam.

2 Arrange enough brioche slices in the tin, jam-side up, to completely cover the base, tearing to fit. Halve the remaining brioche slices diagonally, then arrange in the tin, jam-side down, layering the cherries and apricot chunks among them to fill the tin

3 Beat the eggs with a fork, then sieve into a mixing bowl. Whisk in the buttermilk, melted butter, 65g sugar, the vanilla paste and almond extract with a small pinch of salt. Pour this custard evenly over the brioche mixture, then leave in a cool place to soak for 1½ hrs.

4 Preheat the oven to gas 2½, 160°C, fan 140°C and scatter the almonds over the soaked brioche. Bake on the middle shelf of the oven for 40 mins, then scatter over the remaining 2 tbsp caster sugar and bake for 15 mins more until the top is golden and the bake wobbles slightly when the tin is shaken. Leave to cool to room temperature.

5 Transfer the bake to a serving plate and dust with the icing sugar. Serve, cut into wedges, with cream or crème fraîche, if you like

Each serving contains

Energy Fat Sugars Salt Saturates

1206kJ 287kcal 10g4g26g0.4g

14%

14% 18% 29% 7%

of the reference intake. See page 7. Carbohydrate 41g Protein 7g Fibre 2g Low in salt

GIVE ME MORE!

Scan this QR code to find more recipes for the barbecue, on Tesco Real Food.

NEW RECIPE EVEN TASTIER

* 1 Calcium contributes to the normal function of digestive enzymes. 2 Source of calcium & protein. 3 Calcium contributes to normal energy-yielding metabolism. Enjoy as part of a varied, balanced diet and healthy lifestyle.

WIN £3000HOLIDAY VOUCHERS? HUNGRY TO ONE OF 100 p p BEFOREBEQUICKTHEY ALLTAKEOFF!

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Fire Pit Oaky Smoky BBQ Chicken Drumsticks 300g, £4.50 (£1.50/100g) ; Fire Pit Slow-Cooked Pork Belly Bites with a Honey Glaze 350g, £4.50 (£1.29/100g) (not available in Extra stores) ;

EASY BARBECUE

Thanks to the pre-marinated Fire Pit range, when the ‘It’s 4pm: what’s for dinner?’ thought hits, firing up the coals is the answer

FLAVOUR FAVOURITE

Fire Pit Oaky Smoky BBQ

Fire Pit 6 Cheese & Bacon Beef Burger Kebabs 360g, £4.50 (£1.25/100g) ; Fire Pit 6 Sweet Chilli Chicken Portions 900g, £4.50 (50p/100g). Available in the majority of larger stores. Serving suggestion

Chicken Drums are a musthave. These are readymarinated for maximum flavour and the juiciest meat.

MIGHTY BITES

Deliciously tender Fire

Pit Slow-Cooked Pork

Belly Bites have been cooked for four hours, then finished with a sticky honey glaze.

NICE TWIST!

It’s a cheeseburger… playfully turned into a kebab! Fire Pit Cheese & Bacon Beef Burger Kebabs

RAISE THE HEAT

The hit of flavour from these premarinated Fire Pit

Sweet Chilli Chicken Portions really pops.

Look out for Clubcard Prices across the Fire Pit range in store and online

GET STUCK INTO YOUR GARDEN

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Come on over

Make the most of your outdoor space and get ready for long weekends with a few stylish buys. Oh, they’re pocket-friendly too!

Rise and shine

Croissants, coffee and… a corner of calm before the Bank Holiday gets into full swing. Enjoy a relaxing breakfast for two with this chic bistro set.

Easy entertaining

Get the family round for a barbecue to remember. Make them feel at home on plush sofas, get the burgers on, and relax together well into the evening under solar-powered lights.

1 Florence Modular Sofa Set, £350 2 Solar Rattan Table Lamp, £20 3 Green Gingham Cushion, £8 4 Fox & Ivy Tufted Oranges Cushion, £12 5 Rattan Flame Effect Stake Light, £15 6 Small Kettle Barbecue, £35 7 Clear Green Plastic Serve Bowl, £8, Clear Green Plastic Hiball, £2.50, Clear Green Plastic Dinner Plate, £3 8 Bayswood Green Stripe Rug, £35

Cocktail hour

As the sun sets, turn your outdoor space into a sundowner’s celebration. A bright rug paired with tropical accessories helps bring the party to your garden.

MAKE YOUR ACCESSORIES COUNT

Give smaller spaces a summer refresh with new accessories. A woven tray adds texture, while fun jugs give your table a focal point.

Clockwise from top left: Clear Green Plastic Jug, £8; Clear Green Plastic Wine Glass, £3.50; Nature’s Way Wooden Serve Platter, £18; Smart Garden Vista Outdoor Mirror, £15; Candlelight Large Woven Footed Planter, £20; Blue & Yellow Relaxed String Chairs, £40 each; Marrakech Blue Geo Rug, £35

Nature’s Way Wooden Serve Platter, £18; Candlelight Bright Woven Tray, £10; Candlelight Toucan Jug, £10

Pitch in!

Make get-togethers easy with cocktail pitchers to share. Prepare ahead and serve on arrival.

Job done!

Apricot Bellini Jug p53

This small bottle of rum means you avoid leftovers and can make just what you need.

Caribbean White Rum 35cl, £6.80* (£19.43/ltr)

Price excludes Scotland and Wales

APRICOT BELLINI JUG

Serves 8

Takes 10 mins

Cost per serve 86p MAKE AHEAD Make the apricot purée a few hours ahead and store in the fridge. USE IT UP

Add a splash of elderflower cordial to the apricot juices from the tin, then top up with soda water for an alcohol-free spritz.

411g tin apricot halves in juice, drained 1 tbsp lemon juice ice cubes

100ml peach schnapps

37.5cl bottle Tesco Finest prosecco brut

CUCUMBER MOJITO SHARER

Serves 6

Takes 20 mins

Cost per serve £1.58

MAKE AHEAD Make this

1-2 hrs ahead, leaving out the ice and sparkling water until serving.

4 limes

40g granulated sugar

1 cucumber

ice cubes

35cl bottle white rum

30g pack fresh mint or basil, leaves picked

600ml sparkling water

1 Cut 2 of the drained apricot halves into 8 pieces each and thread onto 8 cocktail sticks; set aside.

2 Tip the remaining apricots into a blender with the lemon juice, then blitz until smooth. Sieve into a large, ice-filled jug, then stir in the peach schnapps. Add the prosecco, stir to mix, then serve in glasses and garnish with the apricot pieces.

Each serving contains

of the reference intake. See page 7. Carbohydrate 11g Protein <1g Fibre 0g

1 Chop each lime into 6 pieces and put in a deep, sturdy bowl or jug. Add the sugar and muddle together with a cocktail muddler, potato masher or the end of a rolling pin. Once all the juice has been released, strain the mixture into a blender, discarding the lime pieces.

2 Halve the cucumber and peel 16 long ribbons from one half. Roughly chop the rest, add to the blender and blitz with the lime syrup until smooth.

3 Sieve the mixture into a large, ice-filled jug and add the white rum, herbs, half the cucumber ribbons and the sparkling water. Stir gently to mix. Add the remaining cucumber ribbons to glasses to serve.

Each serving contains

CITRUS & SPICE PITCHER

Serves 6

Takes 10 mins plus steeping

Cost per serve £1.43

MAKE AHEAD Make this 1-2 hrs ahead, leaving out the ice and orange slices until serving, and store in the fridge.

ice cubes

35cl bottle vodka

500ml smooth orange juice

1 orange, sliced, to serve

For the spiced syrup

100g caster sugar

1 star anise

1 To make the syrup, put the sugar, star anise, cinnamon, orange peel and 100ml water in a saucepan. Put over a medium heat for 2-3 mins, until the sugar has dissolved. Remove from the heat and set aside to steep and cool (about 15 mins). Once cool, remove the whole spices and peel; stir in the vanilla extract.

2 Pour the spiced syrup into a large jug with a few handfuls of ice, the vodka and orange juice. Stir to combine, then add the orange slices to serve.

Each serving contains

Carbohydrate 8g Protein 1g Fibre 0g 8

of the reference intake. See page 7.

1 cinnamon stick strip of orange peel

½ tsp vanilla extract

WINNING TINS

Ready-to-drink cocktails are great for garden parties, picnics and barbecues. With so many to choose from, our team blind-tasted a few and found some favourites

‘

It’s the perfect G&T and it’s the tin I’d reach for first if I was heading off on a night out

‘

Bernardelle

Gabriella

ESPRESSO MARTINI GIN & TONIC MARGARITA

Funkin Nitro Cocktails Lime

Margarita 200ml, £2.20* (£1.10p/100ml)

‘Vibrant, velvety and with plenty of zing, this Margarita was our winner. We loved that it was heavier on the lime than others, as the zesty flavour really balanced out the tequila. It’s an ideal drink for an afternoon picnic, as it was a little less boozy than some of the others. The colour is chic too – if you pour it into a glass, it looks closest to that traditional bar-style serve (especially if you add a salted rim to your glass!).’

RUM & COLA

Captain Morgan Original Spiced Gold & Cola 330ml, £2.25* (68p/100ml)

‘We tried a mix of flavour twists and it was tough to pick a favourite. But this one was full of warm spices that complement the vanilla lift, without being too sweet. The cola lets the dark rum shine and, if I was pouring it over ice, I’d add fresh lime for zing. We loved the holiday vibes the other drinks gave, but this one felt versatile – you could enjoy it on a sunny beach just as much as indoors on a wet winter’s evening.’

LAUREN ROSE-SMITH

MOTH Espresso Martini 125ml, £3.90* (£3.12/100ml)

‘This drink was exactly what you want from an Espresso Martini: punchy with a rounded flavour of chocolate and coffee. It’s not too sickly but you do get a hint of sweetness right at the end to cut through the booze –which tasted stronger here compared to the other drinks. If you give the tin a shake before pouring into a glass, you get that classic foamy top too. It would be the ideal cocktail to get the night started, or to enjoy alongside (or instead of) dessert.’

PIÑA COLADA

Funkin Nitro

Cocktails Piña

Colada 200ml, £2.20* (£1.10/100ml)

‘I’m going to go as far as to say that this was my favourite tin, not just in this category, but overall! We thought it had the perfect balance of alcohol with that burst of tropical flavour a Piña Colada is famous for. This one had a frothy base from the creamy coconut, acidity from the pineapple and would be the ultimate sip on a beautiful summer’s day.’

Tanqueray London

Dry Gin & Tonic 250ml, £2.40* (96p/100ml)

‘There was stiff competition in this category, with every option bringing something different to the table – from drier gins to stronger botanicals. But this was our winner as it ticked all the boxes. It’s dry on the palate, with a kick of sweet lemon to offset the bitterness – and it does all this while still being super-light. It’s the perfect G&T and would be the tin I’d reach for first if I was heading off on a night out.’

VICTORIA BOLAND

LUCY MAY

ZOE ODETUNDE

GABRIELLA BERNARDELLE

Available at What’s your occasion?

Elevate Your Plate

The greatest grains. The finest flavours.

Join the club

Get in on the gourmet sandwich trend with these epic ideas, perfect for special lunches… or just because!

Ricotta, courgette & pea sandwich p58

RICOTTA, COURGETTE & PEA SANDWICH

Serves 4

Takes 15 mins plus chilling

Cost per serve £1.39

250g pack ricotta, drained

1 lemon, zested and juiced

small handful fresh mint leaves, fnely chopped

2 large courgettes, trimmed and sliced lengthways into ½cm ribbons

6 tsp olive oil

8 slices Tesco Finest white sourdough loaf

500g frozen peas

1 Put the ricotta in a small food processor with 1½ tsp lemon juice and blitz until light and creamy. Season, stir in half the mint, then chill for 15 mins or until needed.

2 Brush the courgette ribbons with 1 tsp oil. Heat a griddle pan over a medium heat, then griddle the courgette for 1-2 mins each side until softened and lightly charred. Set aside. Brush the bread with the remaining oil, then griddle for 45-60 secs each side to toast.

3 Simmer the peas in boiling water for 4 mins, then drain, reserving a little of the cooking water. Blitz in the food processor, adding a little reserved water if needed to loosen, until roughly chopped. Stir through the remaining mint.

4 Top 4 slices of the toast with the pea mixture. Divide the courgette ribbons and whipped ricotta among them. Scatter over the lemon zest and fnish with cracked black pepper. Sandwich with the other slices of toast and cut in half to serve.

Each serving contains

of the reference intake. See page 7.

Carbohydrate 62g Protein 20g Fibre 12g 2 of your 5-a-day; low in saturated fat 24

MORTADELLA, BURRATA & RED PESTO SANDWICH

Serves 2

Takes 10 mins

Cost per serve £1.79

CLEVER SWAP Swap the burrata for mozzarella, if you prefer.

2 rosemary & sea salt focaccia buns, split

250g pack Tesco Finest Italian burrata, drained

4 slices Tesco Finest mortadella

4 tsp reduced-fat red pesto

15g wild rocket

2 tsp pistachios, fnely chopped

1 Preheat the grill to high. Lightly toast the focaccia buns under the grill. Use a spoon to gently halve the burrata in a bowl.

2 Divide the mortadella between the bottom halves of the toasted focaccia. Spoon over the burrata, then dollop on the pesto. Scatter over the rocket and chopped pistachios. Spoon over any juices from the burrata bowl and fnish with a grinding of black pepper before adding the top halves of the buns to serve. Each serving contains

19%

of the reference intake. See page 7. Carbohydrate 23g Protein 15g Fibre 3g

Serves 4

Takes 10 mins

Cost per serve £2.82

1 tbsp piri-piri seasoning or hot chilli powder

100g plain flour

2 eggs

150g dried breadcrumbs

2 x 165g packs raw peeled king prawns, patted dry

2 tsp vegetable oil

6 tbsp light mayonnaise

2 tbsp sweet chilli sauce

1 lime, zested and juiced

4 white sub rolls

½ iceberg lettuce, shredded

2 salad tomatoes, halved and thinly sliced

1 Mix the seasoning with the flour in a small bowl. Beat the eggs in a second small bowl, then add the breadcrumbs to a third bowl.

2 One at a time, evenly coat the prawns in the spiced flour, then the egg, and fnally the breadcrumbs. Transfer to a plate.

3 Heat an air-fryer to 180°C. Brush the breaded prawns with the oil, then air-fry for 4-5 mins until cooked through. Or, fry in a nonstick pan over a medium heat for 3-4 mins until cooked through and golden, tossing occasionally, adding a little more oil if needed.

4 Meanwhile, mix together the mayo, chilli sauce and 2 tsp lime juice. Fill the rolls with the lettuce and tomatoes. Top with the prawns and drizzle over the sweet chilli mayo. Finish with a scattering of lime zest to serve.

Each serving contains

of the reference intake. See page 7. Carbohydrate 97g Protein 30g Fibre 7g

Cover recipe

Piri-piri

HAM, EGG & CHIP BUTTY

Serves 2

Takes 35 mins

Cost per serve £2.51

200g homestyle straight cut frozen chips

2 tsp olive oil

2 eggs

15g unsalted butter, softened

2 large white baps, split

125g pack Tesco Finest thickly sliced roast ham

2 tbsp Tesco Finest hollandaise sauce

1 Cook the chips to pack instructions. When they have 5 mins remaining, heat the oil in a medium nonstick frying pan over a medium-high heat. Fry the eggs for 1-2 mins for a soft yolk.

2 Meanwhile, butter each bap. Tear the ham into smaller pieces and divide between the baps. Spoon over the hollandaise.

3 Top with the cooked chips and the fried eggs, then sprinkle over some cracked black pepper to serve.

2024 Kellanova. Football camps: 18+, GB only. Purchase a promotional pack during 01/04/24 – 24/06/24 and claim your free day at an available Football Camp for your child aged 7 – 14 (with limited clubs offering places for children aged 5 – 15) by 16/08/24. To claim, visit kelloggsfc.com & register/sign into your Kellogg’s account, enter the last 4 digits of the bar code & provide your name, email address & postcode to view available camp places and request your code. Codes for valid claims will be issued within 48 hours & a claim must be completed with the chosen football club within 2 weeks of receiving code, or the place will be forfeited & reallocated. At least 30,000 places will be available throughout GB across the promotion period, with 2,500 codes released weekly between 01/04/24 – 24/06/24. For Celtic camps only - 5 free days. Subject to availability. Any unclaimed codes each week will roll into the next week. Offer only available whilst places last & may be limited geographically depending on club location and availability. Football Camp dates available throughout July & August 2024, with limited clubs offering dates in June and September 2024. Max 2 claims per household. Offer does not include travel and other expenses. Internet access, Kellogg’s account registration & purchase of promo pack required. Retain receipt. See website for full T&Cs, further prize details, camp locations & availability of camp spaces. Promoter: KELLOGG EUROPE TRADING LIMITED.

Holiday heroes

From sunny staycations to retreats further afield, we’ve got tips and tricks for affordable summer fun

Compare… everything! From holiday money to flights and hotels, comparison sites can help you find the best deals. Don’t forget, though, that comparisons may not include package holidays, which might work out cheaper. With accommodation, don’t stop there: once you’ve found a bargain, try giving the hotel a call – they may be able to match or even improve on the price you’ve found.

Time it right If you love to fly on a Friday or take a seven- or 10-day break, you’re not alone. Many travellers follow similar patterns and travel at busier times, which could be more expensive. Consider if it would be cheaper to stay an extra night to swerve expensive transport, travel home on a different day or take a midweek rather than weekend trip.

money. Besides, you could still head out on day trips to the top holiday hot spots. That doesn’t just work for your accommodation location - restaurants on a less touristy street, or even flying from an airport slightly further out, could save more money.

In the bag Before you automatically add hold luggage, think about whether you could save by travelling lighter. Maximise space in a carry-on by rolling clothes rather than folding, and invest in small refillable bottles to carry liquids (this will also save on toiletries once you’re there). Remember: whatever you wear isn’t weighed! So wear bulky jackets, jeans or boots on the plane.

Roam and relax What if we said that you could use your phone in the EU at no extra cost? That’s the reality for Tesco Mobile customers this year visiting 48 destinations in the EU and beyond* –including family favourites like Spain, France and Greece. That means you can map your way to the beach, translate menus or upload holiday snaps to social media and chat with friends, with no scary bills to worry about when you get home.

Embrace hidden gems Often the most popular places to stay are the most expensive. So although we’ve all got our favourite places to go, bear in mind heading off the beaten track could save you

Savvy staycationing

Train tickets can be pricey, so consider dusting off your Railcard or getting the coach. There are also sites that look into splitting the rail fare – often this makes it cheaper and you won’t even have to change trains. Also, write a checklist of what will be provided in your holiday property, as you don’t want to spend extra on things like buying towels when you’re there. Finally, think about getting a food shop delivered to your destination if you’ll be self-catering, to save money on eating out.

Chat with friends and upload holiday snaps in the EU and beyond at no extra cost* with Tesco Mobile

Tesco Multi-Purpose Household Towel IS PERFECT for alL your cleaning neEds…

StRONg & ABsORbENt

JUMbO ShEeTsStRONg & ABsORbENt

ShEeTs

Your new squeeze

Move over smoothies, there are plenty of fun ways to get more from your fruit bowl

They’re a great on-thego snack or smoothie fller (easy wins for reaching your 5-a-day), but there’s more to zesty citrus and bright berries than a fruit salad. We’ve found our new favourite ways to tuck into these heroes – and some might surprise you! Anyone who fnds fruit in savoury dishes confusing, this one’s for you…

* Source: mdpi.com

PRODUCE PROBLEM-SOLVER

I’m the queen of the crumble, but don’t know where to start with fruit in savoury recipes. You’re probably already doing it – think about the grapes on your cheeseboard or maybe the pineapple on your pizza. We’ve got some ideas on how fruit can shine beyond breakfast and puds, such as in filling salads, tacos, and even at your next barbecue.

How do I make fruit last longer?

Check the label to see if each item is best stored in the fridge or fruit bowl. Some fruits (apples, avocados, bananas and tomatoes) release a gas called ethylene, which makes others (melon, lemons, pears

and peaches) spoil quicker, so store these away from each other, if you can. If you’re not going to eat the fruit soon, freeze it – or check out some new ideas for using it up on p72.

I’m stuck in a rut when it comes to buying fruit. I always put apples and oranges in my basket. There’s nothing wrong with leaning on shopping list staples, but trying new things is a great way to add different vitamins into your diet and keep meals exciting. Shopping seasonally is a great place to start, as it helps you think outside the box – find out what’s in season at tes.co/whatsinseason. The box below has a few easy swaps to get you started…

Swap shop

IF YOU LOVE APPLES, try cantaloupe melon for a similarly crisp bite packed with vitamins A and C. Pop it in salads with cucumber and feta, or try wrapped in prosciutto.

IF YOU LOVE PINEAPPLE, try papaya. A similarly exotic fruit with a mild, honey taste. Try in salmon noodle salads with tamarind, or roasted with sugar and served with yogurt.

IF YOU LOVE ORANGE, try red grapefruit. A little more bitter, serve sliced with roasted salmon, layered onto pancakes with yogurt and honey, or as a garnish for cocktails.

IF YOU LOVE BERRIES, try cherries. Research suggests eating cherries may help reduce inflammation and cell damage*. Bake into focaccia (try tes.co/cherryfocaccia), roast with thyme to top toast, or stir into a pilaf.

£1.25 per serve

PEACHY PORK KEBABS

Sliced peaches shine when griddled and served with ice cream for a pud or mozzarella in a salad. When barbecued with pork the fruit caramelises slightly, creating a succulent skewer.

Serves 4

Takes 35 mins plus 1 hr marinating

Cost per serve £1.25

2 tbsp apricot or peach jam

1 tsp hot paprika

400g pork fillet, cut into 1cm slices

1 red onion, cut into wedges

3 peaches, each destoned and cut into 6 wedges

1 large red pepper, cut into 3cm pieces

1 tbsp sunflower oil salad leaves and warmed pittas, to serve (optional)

1 Put the jam and paprika in a bowl, add 1 tbsp boiling water and mix well. Add the pork to the bowl. Turn to coat, then cover and transfer to the fridge for 1 hr. If using wooden skewers, soak 8 in cold water for at least 10 mins.

2 Preheat the grill to high.

Separate the onion wedges to give 2-3 layers per wedge. Thread onto 8 skewers, alternating with the pork, peach and pepper.

Brush lightly with oil and grill for 3-5 mins each side until lightly charred and the meat is cooked through. Serve with salad leaves and warm pittas, if you like.

Each serving contains

of the reference intake. See page 7.

LET’S MEAT UP

Hands up if you’d like to level up your Sunday roast! Why not try...

PINEAPPLE TO TENDERISE BEEF

This acidic fruit can be used as a marinade to lock in moisture andfavour.Simplylaythebeef in the juice or pulp for an hour before cooking.

ROASTING GRAPES ALONGSIDE

CHICKEN They’ll caramelise in the fat and create pockets of sweetness.

ORANGE AS A GLAZE FOR ROAST

DUCK Simmer orange juice in a pan with honey and garlic; brush over duck skin 5 mins before the end of cooking.

Fruit twists

Surprising savoury ideas to use up your glut...

THINK FISH Fruit can complement the lightness offish.Tryfreshorsmokedmackerelinsalads withclementinesandapples;ricebowlswith marinatedsalmonandavocado(yes,avocadois afruit!),orkiwiintacoswithcrispybasa(finda recipeattes.co/basakiwitacos).

CHEESE DREAMS Pairingfruitandcheeseis theultimatesweetandsaltycombo.Quarter nectarines,grill,andtopwithburrataand Parmaham.Experimentwithtarttoppings:try blackberriesandgoat’scheese,orpearswith honeyandbluecheese.

CLEVER CONDIMENTS Juiceanorangeand addtohomemadesatayorsweetandsour sauces.Simmerblueberriesandspicesinto achunkychutney,idealforcheeseboardsor layeringintobeefburgers.

SALAD DAYS Givelimpleavesaboostbyadding fruit.Roastedpeachesbringsweetnesstobitter rocket,watermelonmatchesthejuicinessof tomatoes,andasprinklingofpomegranateseeds bringsfreshnesstoagrainsalad.

Mangoes are the sweet and juicy cousins of cashew nuts. Their refreshing taste makes them as ideal in smoothies and sorbets as in chutney and curries. Here, they add to a carnival of texture and flavour.

Serves 4asaside

Takes 25 mins

Cost per serve 96p

2 frm mangoes, peeled

1 large carrot, scrubbed and julienned

50g spring onions, thinly sliced

¼ red cabbage, fnely shredded

1 red chilli, deseeded if you like, fnely chopped

15g fresh coriander, leaves picked

40g roasted salted peanuts, roughly chopped

For the dressing

1 lime, ½ juiced, ½ cut into wedges

1½ tbsp sweet chilli sauce

1½ tbsp reduced-salt soy sauce

4½ tbsp crunchy peanut butter

1 Putallthedressingingredients (besidesthelimewedges) in a bowlwith3tbspboilingwater and stirwelltocombine.Setaside.

2 Slicethebottomfromeach mangotogiveafirmbase,then cutthinslicesfromacheekuntil youreachthestone;repeatwith eachside.Cuttheslices lengthwaysinto2mmstrips,then addtoaservingbowlwiththe carrot,springonions,cabbage, chilliandmostofthecoriander. Tosstomix.

3 Addthepeanutdressingtothe slawandtosstocoat.Scatter overthepeanutsandremaining corianderleaves.Servewiththe limewedgesforsqueezingover. Each serving contains

Fresh, frozen, tinned

All of these count towards your 5-a-day. Pick tinned fruit in water or natural juice to swerve added sugar and make them more versatile for savoury recipes too. Defrost frozen fruit in the fridge the night before.

MANGO PEANUT SLAW

EAT THE RAINBOW

Fruit and veg get their vibrant colours from natural compounds, which have health benefits, so eating a variety of colours gives you a diverse mix of these. For example, red fruits contain lycopene, which may help to reduce cholesterol, while orange and yellow fruits contain beta-carotene, which helps to support eye health*

FAMILY FEASTS

Get together with Jamie’s deliciously great-value recipes

Spring has well and truly sprung; long weekends full of good food, warmer weather and gatherings with family and friends are firmly on the agenda. Now’s the time when we need hands-off, last-minute recipes, ready for when the sun decides to shine. Cue my Spring chicken traybake that’s so simple to chuck together, my veg-packed Mozzarella orzo dish that’s ready in half an hour, and my nifty pancake stack that’ll help you make sure nothing goes to waste. This is delicious seasonal cooking that you can really rely on – for Bank Holiday eating and beyond! So, gather your loved ones and have some fun.

The orzo and pancakes are both Better Baskets recipes, helping you make better choices, eat well and reduce food waste.

‘This one-tray chicken recipe is proper springtime eating, heroing the best of the season’s produce. It’s easy to chuck together and enjoy outside, if the weather’s looking good.’

SPRING CHICKEN TRAYBAKE WITH SEASONAL VEG

Serves 4

Takes 1 hr

Cost per serve £1.50

500g new potatoes

4 chicken thighs, skin on, bone in olive oil

1 bunch of spring onions

1 head of cauliflower

1 head of broccoli

1 lemon

½ a bunch of dill (10g)

100g Greek-style yogurt extra-virgin olive oil crusty bread, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub and chop the new potatoes into quarters and place on a large baking tray with the chicken thighs. Drizzle with 1 tbsp of olive oil, season with sea salt and black pepper and toss to coat, then spread out in an even layer with the chicken skin-side up. Roast for 30 mins, then remove from the oven.

2 Trim the spring onions, finely chop the green parts and set aside. Roughly chop the white parts and add to the roasting tray. Trim the cauliflower and broccoli, chop the stalks and break up the florets, adding to the tray as you go. Thickly slice one half of the lemon, add to the tray and toss everything together. Making sure the chicken is skin-side up, return the tray to the oven and roast for a further 20 mins until the chicken is cooked through and the skin is golden.

3 Meanwhile, finely chop most of the dill and place in a small bowl with the yogurt and reserved spring onion. Squeeze in the juice from the remaining lemon half, mix well and season with salt and pepper.

4 To serve, take the roasting tray straight to the table, scatter over the remaining dill, drizzle with extra-virgin olive oil and serve with the herby yogurt and crusty bread, if you like – delicious!

Little brush, big reach – can clean up to 40% more of your teeth than regular brushing

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GIVE IT A GO

‘I’m taking pasta in a new direction using orzo and juicy cherry tomatoes. These little guys may be small in size, but they’re big on flavour and a great source of vitamin C. This easy dinner is a one-pan wonder that’s ready in 30 mins – what’s not to love?’

CREAMY VEG & MOZZARELLA ORZO WITH CHERRY TOMATOES & FRESH BASIL

Serves 4

Takes 30 mins

Cost per serve £1.44

1 head of broccoli

4 garlic cloves

red wine vinegar

extra-virgin olive oil

1 onion olive oil

500g cherry tomatoes

½ bunch of basil (20g)

300g orzo pasta

1 veg stock cube

125g mozzarella

1 Place a large, flameproof casserole dish on a high heat. Cut the stalk off the broccoli and set aside. Break up the florets and dry-fry in the hot casserole dish for 7 mins, turning regularly, until charred and slightly softened. Peel the garlic and finely grate ½ a clove into a large bowl, add 1 tbsp each of red wine vinegar and extra-virgin olive oil, and mix well. Toss with the hot broccoli, then set aside. Place the pan on a medium-low heat.

2 Peel and finely chop the onion and remaining garlic; trim and finely chop the broccoli stalk. Add everything to the pan with 1 tbsp of olive oil and cook for 10 mins until softened.

Source of protein

3 Halve the cherry tomatoes and add to the pan, tear in half of the basil leaves, season with sea salt and black pepper, and stir well. Cover and cook for 5 mins until the tomatoes are starting to burst.

Didyou know?

Nightingale Farms

Cherry Tomatoes

250g, 69p, are high in vitamin C, which supports the normal function of the immune system, and they’re a great way to get in one of your 5-a-day.

4 Stir in the orzo until it’s all coated in the sauce. Dissolve the stock cube in 1ltr of boiling water, pour into the pan, then simmer for 10 mins, stirring regularly, until the orzo is tender and the tomatoes are beautifully saucy. Chop the mozzarella into 1cm cubes, scatter into the pasta, and leave to stand for 1 min until melty. Stir through the mozzarella and the remaining basil, and drizzle with extra-virgin olive oil, if you like. Serve with the charred broccoli.

JAMIE’S TOO GOOD TO WASTE

‘Milk is a commonly wasted ingredient, so I’ve come up with a tasty budget-friendly meal to help you use up any leftovers. Passata and frozen spinach are brilliant staples to have on hand to help you get more veg into your meals. Kids will love getting involved with this one!’

TOMATO & SPINACH PANCAKE STACK WITH A CRISP SALAD

Preheat the oven to gas 4, 180°C, fan 160°C. Whisk together 1 egg, 150g plain flour, 250ml milk and a tiny pinch of sea salt until you have a smooth batter. Pour a thin layer of batter into a small nonstick frying pan over a medium-high heat, swirl it up and around the edges, and cook on one side for 2 mins. Toss the pancake and cook for another 2 mins. Place on a serving plate and repeat until you have a stack. Fry sliced garlic with defrosted frozen spinach, then grate in some Parmesan. Tip into a food processor and blitz with ricotta (loosen with a little milk if needed). Layer up the pancakes in a round baking dish, with tomato passata and the spinach-ricotta mix layered between each pancake. Finish with a final layer of spinach-ricotta mix and a grating of Parmesan. Bake for 30 mins until golden and bubbling. Serve with a crisp salad

Grower’s Harvest

Tomato Passata 500g, 55p (11p/100g), counts towards your 5-a-day.

With 150 years of expertise and tradition in every product we make, Filippo Berio Pasta Sauces are as authentic as they are delicious. Made with naturally sweet Italian tomatoes and Filippo Berio Extra Virgin Olive Oil, these are convenient, classic pasta sauces of the highest quality.

When Filippo Berio makes pasta sauces, we ensure that the vegetables are cooked before the tomatoes are added – not at the same time. This crucial two stage cooking method locks in all the flavour, so our sauces taste fresh. Just like homemade. Bring effortless Italian inspiration to any meal with Filippo Berio Pasta Sauce.

Awarded 1 gold star for Chargrilled Vegetables, Basilico and Olive variants. His signature. Our promise.

USE IT UP

Too good to waste

Save money, reduce waste and give leftovers a new lease of life

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

KALE, p90

Add extra goodness to soups or pasta bakes, or blitz into pesto with nuts, hard cheese and basil. Often the leaves are favoured, but the hardy stems are edible too. Thinly slice and add to salads for extra crunch, blend into smoothies or roast to soften.

ORANGE JUICE, p53

Add tang to sauces: try in sweet and sour or satay. Freeze in an ice cube tray and add cubes to Mimosas or Sangria, to keep cool without diluting. You can also use orange juice to deglaze your pan after sautéing or roasting meat to release favour.

MORTADELLA, p58

Tear and use to top crostini along with pesto for canapés, or use in place of ham on pizzas. Mix with mash and shallow-fry for

croquettes, stir through carbonara, or add to a chopped salad with lettuce, celery and artichokes.

SWEET CHILLI SAUCE, p72

Add to toasties or wraps for zing, pour over prawns in the last minutes of frying, or drizzle over nuts before baking for a sweet chilli snack.

RICOTTA, p36

MISO PASTE, p90

Once opened, this will last in the fridge for 4 weeks. Try a teaspoon in cheese sauces or ramen to add depth, use to glaze root veg before roasting, or try in sweet bakes with apple or caramel.

WHITE CHOCOLATE, p20

CARDAMOM PODS, p21

Ricotta is a secret breakfast star - fold into scrambled eggs, add a spoon to batter for fuffy pancakes, or blitz with peas and basil for a toast topping. Try it stirred through spaghetti for a creamy dinner too. s Tr se br in gr u in CHOC

Melt and use as a dip for marshmallows or to drizzle over fruit, or try chopped and folded through sweet focaccia. For at-home cocktails, finely grate the chocolate, then brush the rim of your glasses with honey and roll through the chocolate to decorate.

ou wit nd r choco

This spice is a staple in classic curries like butter chicken and tikka masala, but cardamom also adds fragrance to sweet treats. Try crushed seeds in banana bread, bake into homemade granola, or use them to infuse custard.

ROASTED SALTED PEANUTS p24 Scatter over curries or noodles for crunch, or add to chocolatey treats like rocky road or millionaire shortbread to balance the sweetness. If you have a food processor (and a spare 10 mins), you can blitz them to make homemade peanut butter.

HOW TO...

FRIDGE-RAID FEASTS

Fishcakes are an easy idea to finish up odds and ends

2 Add some veg – try peas, sweetcorn, wilted spinach or steamed, chopped broccoli. Mix with mashed potato (sweet or white), then divide into patties. For a melty middle, push a cube of cheese into the centre of each.

1

Flake your fish – tinned, fresh or defrosted from frozen all work – and mix with herbs, such as dill or parsley, sliced spring onions, mustard or mayo and a squeeze of lemon. For a spicy twist, swap the herbs and condiments for coriander and 1 tbsp curry paste.

Hero your food waste

These common leftovers are often thrown away, but here’s how you can use them up.

PASTA WATER

…contains starch, which adds silkiness to sauces. Add a splash to carbonara when you toss through the pasta, or try dragging spaghetti straight from the pan into your sauce, so you bring a little bit of the pasta water with it.

HARD CHEESE RINDS

…can be added to soups, risotto, Bolognese or stock to intensify the flavour –just fish them out before serving. If you’re not going to use the rinds now, freeze them to use later.

VEG PEELINGS

…from sweet potato, carrots or beetroot can be blitzed into soups or turned into crisps – simply put on a roasting tray and sprinkle with salt and your favourite spices, then roast in a medium oven for 20 mins.

LEFTOVER

COFFEE GROUNDS

3 Now for the breadcrumbs. Blitz past-its-best bread to make your own or try out different crumbs like polenta, oat, panko or even couscous. Fry to cook and serve with leftover salad and a poached egg.

…can be used as a natural abrasive to scrub stubborn stains off pans, or popped in an open jar in the fridge to neutralise odours.

GIVE ME MORE!

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

“Being able to shower, wash your hair and clothes, brush your teeth, shave and access period products allows you to feel accepted in society.”

Service user, Newcastle

-Staffs Foodbank

Help us reduce HYGIENE POVERTY ate

andweÕll

Donate 1 Buy 2 to

“As a single mum of 4, I worry about being able to get my children to school in clean clothes, brushed teeth and hair washed. The outside world thinks I am coping, but I struggle and stress every week about this.”

Service user, Home-start Ceredigion

** Source: nhs.uk/healthier-families/food-facts/5-a-day

* Source: nhs.uk/live-well/eat-well/food-types/different-fats-nutrition

IF YOU MAKE ONE CHANGE…

Switch to houmous

When it comes to your health, every little tweak can make a difference. Next time you’re looking to dress a salad or fill a sandwich, give houmous a try. Packed with fibre and healthy fats, this summer superhero can see you through barbecues, picnics and beyond!

Mayonnaise, soured cream and cheesy dips, although delicious, are often high in saturated fat, which can raise levels of unhealthy cholesterol in your blood*. But houmous contains heart-healthy fats and has a low glycaemic index, meaning it’s digested slowly, so your body sees less of a spike in blood sugar levels**

Houmous can also help you reach your 5-a-day. As it’s chickpea-based, 3 tablespoons of the dip can count towards your daily total (but only once). It’s an easy way to support your digestive health too, with 2g of fibre in a 30g serving, which helps to feed healthy gut bacteria.

PACKING A PICNIC?

Choose houmous to place at the centre of a sharing platter to dip breadsticks, pitta slices and veggies into. Toss it through pasta salads for creaminess, or spread it into Greek wraps with cucumber and feta. Or use houmous for your next pizza: simply spread it over the base and top with roasted veg and sundried tomatoes.

STARTER ME UP!

There are so many ways to care for your gut, so getting to grips with fermented foods is a great place to start

With gut health hitting the news, many of us are starting to see that feeling good starts on the inside. There are a whole load of gut health products out there that claim to give a boost, including fermented

food and drink. But if kefirisn’tonyourradar, or kombucha sounds like a tropicalisland,we’rehereto help. We spoke to Dr Megan Rossi to bust the jargon and findlittletweaksyoucan make to help your gut.

I lovewithexperimenting fermented foods – they add a wealth of flavour and antioxidants to your plate

Dr Megan Rossi, @theguthealth doctor, is a gut health scientist and author.

KIMCHI

Hailing from Korea, this is made from fermented cabbage. It has astrongumamiflavourwith sharp acidity. Find a recipe to make it at tes.co/kimchi. TRY in fried rice with mushrooms and soy sauce, folded through scrambled eggs at the end of cooking, or layered into cheese toasties with wholegrain bread.

ASK THE EXPERT

We asked Megan for the low-down...

QFIRST THINGS FIRST –WHAT IS THE GUT?

It’s another term for our gastrointestinal tract: the 9-metre long ‘tube’ that delivers your food from entry to exit. This involves digestion and absorption of food, and a whole host of other functions that happen without you knowing.

QWHY DO I NEED TO KEEP IT HEALTHY?

When we think of gut health, we think of digestive health. Butyourgutinfluencesallyour organs and pretty much every bodily function. Your gut is home to trillions of powerful microbes that are essential for successful weight management, improvedfitness,ahealthier heart, more resilient immunity and even boosting mood.

Q

I’VE HEARD FERMENTED FOODS CAN BE GOOD FOR YOUR GUT. WHAT ARE THEY?

Fermented foods have boomed recently, but they’ve been around for thousands of years. Fermentation is when bacteria and yeast ‘pre-digest’ food and drink, therefore anything that uses microbes to transform ingredientsfitsthe‘fermented food’ bill. They’re associated with a whole host of potential benefits,including:increasing vitamin concentrations (such as folate and vitamin B12); reducing anti-nutrients (which makes other nutrients, like zinc, more available to be absorbed); lowering blood pressure; supporting our immunity; andhavingacalmingeffect.

Didyou know?

Some foods can be fermented but have no, or not enough, live cultures to be described as probiotic, such as bread or beer* .

KOMBUCHA

A type of fermented tea, made using sugar, bacteria and yeast. It’s refreshing and slightly fizzy.Alwayscheckthe label,assomeflavours can be high in sugar or artificialsweetener.

TRY as a lowercaffeineswapforcoffee or as an alcohol-free tin to take to picnics.

LIVE YOGURT

All yogurt is fermented, but look for ‘live active cultures’ on the label for gut-friendly bacteria. But remember that cooking yogurt kills the bacteria. TRY it layered onto a baking sheet with berries and frozen into bark, mixed with muesli, or as a swap for soured cream when topping soups or tacos.

KEFIR

A form of fermented milk, with a tart taste. Its runny consistency means it can be bought as a drink or thickened intokefiryogurt.

TRY as a salad dressing, blended with honey and mustard, or to replace some of the milk in overnight oats or smoothies.

GETTING STARTED

Introducing fermented foods too quickly can lead to you feeling bloated or gassy, so aim to increase gradually. Most fermented foods contain different bacteria strains, so choose a variety of sources for extra gut goodness. Also, check the label for other nutrition –miso or kimchi can be high in salt, so enjoy in moderation.

SOME CHEESES

Swiss, Gouda, Edam and Parmesan all may contain live microbes due to how they’re made. Cheese can be high in saturated fat, so enjoy in moderation.

TRY sprinkling Parmesan over popcorn, swapping the cheese in your burger for Edam, or adding Gouda cubes to a salad.

SAUERKRAUT

A type of fermented cabbage. Select raw, unpasteurised or homemade versions, as some store-bought sauerkrauts can be pasteurised, which strips the live microbes. TRY layering into sandwiches, mixing into mash, adding to potato salad or serving with sausages.

MISO

A Japanese paste made from fermented soya beans. Its umami punch brings depth to many dishes.

TRY in gravy-based pie fillings, as a glaze for fish, or stirred into brothy soups.

MISO MUSHROOM PASTA

Serves 2

Takes 30 mins

Cost per serve £2.10

1 tbsp olive oil

400g mushrooms, sliced

2 large garlic cloves, finely chopped large pinch of crushed chillies, to taste

1 heaped tbsp white miso paste

150g wholewheat spaghetti

100g curly kale, thick stalks removed

20g blanched hazelnuts

100g bunch spring onions, trimmed and sliced

30g pack fresh flat-leaf parsley, roughly chopped

¼ lemon, juiced

10g grated pecorino, to serve (optional)

1 Heat half the oil in a large, nonstick pan over a high heat. Fry half the mushrooms for 5-6 mins until golden, then put on a plate. Repeat with the remaining oil and mushrooms; return all the mushrooms to the pan. Reduce the heat to low and add the garlic, chillies, miso paste and a splash of water; cook for 2-3 mins until fragrant.

2 Meanwhile, cook the spaghetti to pack instructions, adding the kale for the last 5 mins. Drain, reserving a mugful of pasta water.

3 Toast the hazelnuts in a dry frying pan over a low heat, shaking occasionally, until golden. Leave to cool slightly, then roughly chop.

FOR EXTRA SUPPORT

A Stanford University study found people who had a diet high in fermented foods had lower markers of inflammation. But if you have ongoing or severe gut symptoms, speak to a healthcare professional for personalised advice.

4 Add the spring onions to the mushroom pan and cook for 1 min. Add some pasta water, stirring, to make a glossy sauce, then add the drained pasta, kale and most of the chopped parsley. Add the lemon juice and season to taste. Divide between bowls, scatter with the chopped nuts, remaining parsley and grated pecorino, if using.

Each serving contains

NEXT ISSUE What’s all the hype behind eating 30 plants a week, and how much can it actually do for your gut health? We put the trend on trial.

GUARANTEED RELIEF

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O’Keeffe’s Healthy Feet foot cream is gentle enough for an everyday moisturiser, but strong enough for the relief of extremely dry, cracked feet. Not only does it help repair dry, rough skin by boosting moisture and locking it in, but it also provides long-lasting moisturisation to help keep feet looking and feeling great for longer.

*Foot Representative Photos: Photos of feet before and after two weeks of application. Cream was applied two times each day. The pictures only show an example of application. Results may vary from this.

FIND US IN THE SKINCARE AISLE

OKeeffesCo.co.uk

CHARLOTTE

is an award-winning nutritionist (@the_ nutrition_consultant)

Feeling tired is the default setting for many. Between running errands, working late and overloading our social calendars, we’re a nation obsessed with doing too much. And while we can’t rejig your schedule (or cancel that work commitment you don’t want to go to), our expert has some advice to help you get through those busy periods.

ENERGY OVERHAUL

* Source: nhs.uk/conditions/tiredness-and-fatigue

your chronotype. This takes being an early bird or night owl to another level, helping you to map out your body’s rhythm and work out when you’ll be most productive.

Around 55% of people are ‘Bears’, meaning they wake at 7am, sleep at 11pm and are most productive between 10am-2pm. Find your chronotype at sleepfoundation.org.

LIVE learn

sleep!

Getting enough sleep helps to restore your energy levels – plus, not getting enough will leave you groggy and irritable the next day. Aim for six to nine hours each night* .

exercising in a ‘fed state’. Running before breakfast is called fasted exercise. This has some benefits, but eating a bit before you work out can help stabilise blood sugar levels throughout the day.

box breathing. Did you know stress actually uses up precious energy resources, which can leave you drained? Next time you feel overwhelmed, try box breathing (imagine drawing a box with your hand while practising this). Close your eyes and breathe in for four seconds, hold for another four, exhale for four, hold for four; then repeat. Building this into your day can help with long-term stress management, and could be beneficial for your blood pressure

try practise

RADCLIFFE

3 KEY ENERGY NUTRIENTS

‘Feeling lethargic could be down to an inadequate intake of these essential nutrients,’ suggests Charlotte.

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1. IRON is important for making red blood cells, which carry oxygen around the body; low iron levels can make you feel tired and less focused. Get iron from liver, beans and fortified cereals. Consume with vitamin C-rich fruits (like citrus or kiwi) to help your body absorb it.

2. VITAMIN B12 helps to release energy and make red blood cells. Find it in beef, sardines, fortified plant-based milk-alternatives and eggs.

3. VITAMIN D supports calcium regulation, which encourages healthy bones and has been shown to reduce muscle fatigue. In spring and summer, sunlight is our main source, but in autumn and winter we need a supplement. Top up by consuming oily fish, egg and fortified mushrooms.

about the sugar crash. ‘The Glycaemic Index (GI) is linked to the speed at which carbohydrate-based foods raise blood sugar levels,’ Charlotte explains. ‘Consuming foods with a high GI can result in a rapid surge in blood sugar, which can sometimes be followed by a sharp “crash”. Choosing lower GI sources of carbs, such as brown rice, green veg and whole fruit, will help keep your energy levels steadier throughout the day.’

GI

omega-3. If you find yourself zoning out, omega-3 fatty acids can help to boost concentration. ‘Try oily fish, nuts, walnuts, flax and chia seeds, alongside wholegrains, berries and green leafy vegetables,’ says Charlotte. ‘Regularly consuming these can support our brain health and have long-term cognitive benefits.’

grab-and-go meals and snacks. Reaching for a cereal bar is a short-term solution but could leave you less energised in the long run. Charlotte suggests looking at how you compile your meals and snacks, to get a balance of lean protein and healthy fats, such as salmon, chicken or plant-based alternatives, eggs, nuts, seeds, as well as veg. Add these alongside complex carbohydrates to help slow the release of energy.

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…your carbs. ‘Carbohydrates are an important source of energy, and complex carbs (such as oats, wholegrains and beans), will keep you energised for longer compared to highly processed ones,’ Charlotte explains. Try swapping your white loaf for seeded wholemeal bread, cornfakes for bran fakes or porridge, and the bag of crisps for wholegrain popcorn or fruit.

TREND ON TRIAL

BONE BROTH

You may have seen it on socials but is it really an energy elixir? ‘Bone broth contains glycine, an amino acid that supports muscle tissue formation and the conversion of glucose into energy,’ Charlotte explains. ‘However, there’s limited evidence that bone broth consumption leads to increased energy, and glycine levels vary from broth to broth. So, while they can certainly be a part of a balanced and nutritious diet, I wouldn’t rely upon them as a miracle fuel.’

Needto know

If you feel like you’re getting plenty of sleep and eating well but still feel zapped of energy, speak to a medical professional.

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matcha or kombucha. ‘These can be a nice change from cofee,’ Charlotte suggests. ‘While they do contain cafeine, their levels are much lower, particularly kombucha. Just be mindful of the added ingredients that often accompany these drinks, such as sugar and cream.’

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COFFEE CONCERNS

THE PROS ‘Cofee is rich in polyphenols, which are compounds with antioxidant properties that are potentially linked with a reduced risk of several diseases,’ says Charlotte. ‘Plus, its cafeine can have positive efects on concentration as it enhances communication between our brain and body, keeping us more alert.’ THE CONS ‘Overconsumption can lead to heightened anxiety and overstimulation. If you’re pregnant or breastfeeding, have no more than 200mg of cafeine per day,’ Charlotte advises.

cafeine on an empty stomach, if you can.

Charlotte has a top tip: ‘Hydration before cafeination! Drinking a glass of water before your tea or cofee can be beneficial – and remember, cafeine shouldn’t be used as a meal replacement.’

bold claims on the label. ‘We are seeing a surge of energy drinks claiming to be “clean” and “natural”,’ says Charlotte. ‘Although they may be lower in sugars compared to other brands, they are still classed as sugar-sweetened beverages if they contain fruit juices and alternative sugars for sweetness.’

JESS HERBERT PHOTOGRAPHY TOBY SCOTT, GETTY IMAGES FOOD STYLING EMMA JANE FROST PROP STYLING

Treat of the week

We’re going bananas for these joyful desserts, ready in just 20 minutes

CINNAMON BANANA TRIFLE POTS

Serves 6 Takes 20 mins

Cost per serve 32p

Peel 3 large bananas and slice into 1.5cm rounds. Melt 1 tbsp butter in a nonstick frying pan over a medium heat. Stir in ¼ tsp ground cinnamon, add the banana slices, then fry on one side for 3-4 mins until caramelised but not burnt. Flip, then fry for another 3-4 mins. Crush 6 digestive biscuits and divide half the crumbs between small glasses. Whip 200ml whipping cream to soft peaks and divide half between the glasses. Top each with 1 tsp Tesco Finest salted caramel sauce, then add most of the bananas. Repeat the layers, finishing with a drizzle of ½ tsp salted caramel sauce. Top with the remaining bananas. Scatter with 10g grated dark chocolate to serve. The pots will keep for up to 2 days in the fridge.

Each serving contains of the reference intake. See page 7. Carbohydrate 26g Protein 3g Fibre 2g

Monday 13th - Sunday 19th May 2024

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