Tesco Magazine - September 2024

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

THE TEAM

EDITORIAL Content director (print)

Lauren Rose-Smith Head of food

Elli Donajgrodzki Deputy food editor

Bryony Bowie Chief sub editor

Jenny Wackett Deputy chief sub editor

Tessa Jones Sub editor Julie Stevens

Senior writer Jess Herbert

ART Art director Nina Brennan Homes art

director Melanie Robinson-White Senior art editor Alex Whitfield Art editor

Sarah Prescott Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Renée Lo

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Natalie Deri-Bowen, Angelina Filippone, Rachel Linstead, Maxine McCaghy

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da

Silva Group business director Kate McLeod

Acting group business director Georgina

Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver

Rose Content and social media assistant

Abbie Coletta Social media and content

manager Alexandra Plant Content and social media assistant Lizzie Eley

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

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

© 2024 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help.

Follow Tesco

Visit soundcloud.com/tesco-magazine for an audio version of selected features

Lauren Rose-Smith, Content director (print)

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p10

JAMIE OLIVER

Good food ambassador for Tesco, p90

NICKY UPTON

Tesco magazine reader, p83

CLINTON MBONU

Tesco colleague, p61

I can’t believe Tescomagazine has been going for 20 years! It’s changed a lot, but its heart and purpose have remained the same: bringing people together through food. Planning this special issue made us realise how much we’ve been through, from moments of joy to events that have shaped who we are today. So much love and thought goes into every issue – but we couldn’t do it without you, our brilliant readers, contributors and Tesco colleagues. This issue is a tribute to you all. And do check out the special recipe collection: flip the mag over to find it. I hope you enjoy it as much as we enjoyed making it for you. It’s a keeper!

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email: karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

20TH ANNIVERSARY

7 Enter our amazing prize draw, with love from Tesco magazine

27 How time flies! We celebrate milestones from our history

35 Say it with cake: Indulgent bakes for any celebration

44 Gather friends for a roast dinner

55 The taste makers: Food trends past and present… and perhaps the future!

61 Some Tesco colleagues who have gone above and beyond

WEEKEND

15 Field to fork

98 Treat of the week

EVERYDAY

76 Cook once, eat twice

83 5 for £25

90 Jamie Oliver

KNOW-HOW

23 The ultimate steak sandwich, with Finest

68 Clubcard Reward Partners

97 Kitchen secrets

SHOPPING

9 What’s in store

70 Discover the new F&F home range

SHARE THE LOVE…

Look out for these fab features marking our 20th birthday

COVER RECIPE

White chocolate & raspberry cake, p36

RECIPE Bryony Bowie

PHOTOGRAPHY Gareth Morgans

FOOD STYLING Mima Sinclair

PROP STYLING Morag Farquhar

TESCO COLLEAGUE STORIES

GROWN-UP JELLY & ICE CREAM

REMEMBERING THE MILESTONES

CELEBRATION BAKES

RECIPE INDEX

SIDES

Cabbage, chilli & apple slaw 47

Cheesy celeriac & squash gratin 52

Spiced cauliflower with pea yogurt 20

MAIN MEALS

Beetroot tarts with pea & radish salad 84

Cauliflower cacio e pepe linguine 19

Chicken chilli 87

Chicken parmigiana with spaghetti 77

Crispy chicken autumn Caesar salad 77

Fig tarte Tatin 17

Green veg risotto 88

Jacket potatoes with mackerel & apple slaw 85

Marinated fig, Parma ham & mozzarella salad 16

Mighty meatball bake 95

Roast chicken with herby sausage stuffing & epic gravy 51

Roasted vegetable nachos 80

Roasted vegetable toad-in-the-hole 80

Slow-roast pork belly with sticky red onions & plum sauce 47

Spicy aubergine & tomato pasta 92

Thai red squash noodle soup 91

Tuna melt fishcakes 84

Ultimate steak sandwich 24

Walnut & pomegranate brisket 48

SWEET TREATS

Brown butter & blackcurrant butterfly cakes 42

Chocolate & caramel Swiss roll 38

Cosmopolitan jellies 98

Lemon meringue burnt Basque cheesecake 42

White chocolate & raspberry cake 36

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

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

Alcohol For more information about responsible drinking, visit

Helping you make better choices

From eating well and taking care of yourself to reducing food waste and using less plastic, it all starts with what you put in your basket. Look out for the Better Baskets logo to help you make better choices with Tesco.

FIG TARTE TATIN

your dream kitchen

It’s our birthday! To celebrate, we’re giving 20 Clubcard members the chance to win a £19,000 IKEA kitchen makeover, plus £1,000 worth of Clubcard points to spend however they wish.

There are 20 runner-up prizes up for grabs too.

With love from Tesco magazine

Scan to enter today

BRINGING You CLOSER TO THE CARIBBEAN

Scattered across nine idyllic Caribbean islands, discover 18 breathtaking resorts, each boasting powdery soft sands and crystal-clear waters. The beauty of Sandals Resorts is that everything is included so you can do it all or nothing at all. We have been perfecting all-inclusive holidays for over 40 years, so you can choose to indulge until your heart’s content or simply enjoy the serenity of paradise.

What’s in store

Get set for September with drinks, snacks and dinner inspiration for the week, plus a few treats for good measure

JAMIE ROBINSON Tesco’s executive chef, product development

‘We’re not quite ready to say goodbye to summer yet and if you still feel the need to channel those holiday memories, here they are, bottled up and ready to pour. Why not raise a glass of this spritz to something good, whether it’s getting through the first few weeks of term, ticking off a long to-do list, a birthday celebration, or just because.’

GOLDEN HOUR

We’ve added fresh rosemary and orange slices to our serve of this Blood Orange Spritzi Aperitivo 75cl, £5* .

SPRINKLE THE MAGIC

Use new Tesco Finest Oak Smoked Anglesey Sea Salt 45g, £3 (£6.67/100g), in a dry rub for meat and fish, sprinkled over potato wedges and baked veg, or in brownies to add a punch of smokiness.

Top of the mocks

Treat-yourself cans for happy (alcohol-free) times.

Tesco Finest Mojito Mocktail

250ml (ABV 0%) and Tesco Finest Piña Colada Mocktail 250ml (ABV 0%), both £1.29 (52p/100ml)

The creamy middle of a burrata is what makes up this rich Italian cheese. Try new Tesco Finest Stracciatella 180g, £3.50 (£1.94/100g), layered onto pasta, salads, or antipasti platters with crusty bread.

Try the trend

Sweet, spicy and sticky Hot Honey Roast Half Chicken 650g, £5 (77p/100g), with crispy fried onions makes a summer centrepiece. Try it in wraps or for a roast.

Hack to school

Goodbye boring sarnies. Add Slow Roasted Tomato & Pesto Chicken 235g, £2 (85p/100g), for a sandwich filler with all the flavour, without the prep.

dthe soul

Looking to eat more veg?

Check out the new range of colourful dishes from Root & Soul, like this Paprika Roasted Butternut Squash with a Cannellini Bean & White Wine Stew 380g, £4.25 (£1.12/100g).

Bake me away Head to the bakery for sweet treats with a twist, like Tesco Finest 4

Hazelnut Brownies 200g, £3.50 (£1.75/100g)

COALS b a

Still in the mood for a barbecue? Try a meat-free star at your next gathering. Fire Pit Grilling Cheese & Vegetable Kebabs 256g, £3.15 (£1.23/100g)

Rosedene Farms Small Apples 6-pack*, 99p (17p each)

Bananas 5-pack*, 78p (16p each)

Clementines or Sweet Easy Peelers* 600g, £1.29 (22p/100g)

CORE VALUES

1 Pineapple & Greek Style Yogurt Dip 120g, £1.75 (£1.46/100g);

2 Salt & Pepper Crunch Mix 120g, £1.55 (£1.29/100g); 3 Tikka Inspired Houmous 182g, £1.35 (74p/100g) ways to... snack3 1 3

Go bananas… and apples and oranges for these great-value lunchbox heroes. Keep your eyes peeled for Back to School deals on selected fruits, just perfect for little tums. Each apple, banana and orange is 1 of your 5-a-day and Better Baskets approved, so you’ll be making better choices when you shop.

WORDS JESS HERBERT PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING MAX ROBINSON * Available in the majority of larger stores. Prices checked and matched on hundreds of comparable products from GB Aldi stores and/or online twice weekly. Price most often found matched excluding promotional prices. Prices matched pro rata. Products matched may vary by week. Excludes Express, Whoosh and NI. Product availability varies by store. For more details, see tesco.com/aldipricematch.

FIGS AND CAULIFLOWER

The sweetness of figs pairs well with salty Parma ham, or the tang of goat’s cheese. These beautiful, syrupy fruits are handpicked from sunny orchards and are delicious straight from the bowl, but try them roasted too. Add a handful of quartered figs to a tomato and mozzarella salad, drizzle with balsamic vinegar and your work here is done. We love cauliflower for the nutty texture it brings, roasted and tossed through a brown rice salad, or piled on top of houmous with a drizzle of harissa. Don’t forget to make the most of the leaves, too, as we show in the creamy Cauliflower cacio e pepe linguine on p19.

FIELD TO FORK

Hold on to those holiday vibes and try something new with September’s pick of the crop

MEET THE GROWER

‘Bursa black figs are considered one of the best quality figs in the world thanks to their dark skin, sweet taste, large size and long shelflife. Each fragile fig takes 60-70 days to mature and each fruit is different depending on how much heat, humidity and sun it gets, so our growers check the trees every day. We use the colour of each fig to decide when to harvest it.’

I love pairedfigswith Manchego cheese, or on whipped ricotta toast, drizzled with honey

Serves 4

Takes 20 mins

Cost per serve £2.15

2 tbsp balsamic vinegar

3 tbsp extra-virgin olive oil

1 lemon, zested

140g pack fgs, halved

1 slice of bread, blitzed to crumbs

15g flaked almonds

60g pack wild rocket

200g pack mozzarella, drained

6-pack Tesco Finest Parma ham

10g fresh basil, leaves picked

1 Whisk the vinegar with 2 tbsp oil and the lemon zest. Season, then add the halved figs and toss together. Leave to marinate for at least 15 mins at room temperature, or for up to 24 hrs in the fridge.

2 Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the breadcrumbs and almonds, then toast for 3-5 mins, stirring regularly, until golden and crunchy. Remove from the heat.

3 Arrange the rocket on a platter, then tear over the mozzarella and ham. Top with the figs and drizzle over the marinade. Scatter with the breadcrumbs and basil leaves, adding a twist of black pepper. Each serving contains

Kerim Taner is the executive chairman at Perla Fruit in Bursa, Turkey.

MARINATED FIG, PARMA HAM & MOZZARELLA SALAD

FIG TARTE TATIN

Serves 6

Takes 40 mins

Cost per serve £1.03

40g unsalted butter

2 tbsp maple syrup

1 tbsp red wine vinegar

4 fresh thyme sprigs

2 x 140g packs fgs, halved

320g pack ready-rolled puff pastry

plain flour, for dusting green salad (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Melt the butter in a 24cm ovenproof frying pan over a medium heat. Add the maple syrup, vinegar and most of the thyme and heat for 2 mins or until thick and glossy. Remove from the heat and add the fig halves, cut-side down.

2 Unroll the pastry onto a lightly foured surface and roll out a little to widen. Cut out a 26cm circle, then drape it over the figs, tucking in the edges around the filling. Prick the pastry with a

fork, then bake for 25-30 mins until risen and golden.

3 Leave in the pan for 1 min, then run a spatula around the edges and turn out onto a serving plate. Finish with a twist of black pepper, a few sprigs of the remaining thyme, and serve with a green salad, if you like.

Each serving contains of the reference intake. See page 5.

USE IT UP

Use the remaining pastry to make a small batch of sausage rolls. Find a simple three-ingredient recipe on Tesco Real Food at tes.co/3-ingsausage-rolls.

MEET THE GROWER

‘We use the very best silt land, which is excellent for growing caulifower, and this veg can be grown all year round. We grow 95 varieties across the year, come rain, snow or shine. In general, caulifower has a mildly nutty favour and the sweetness depends on the variety.

Caulifower curds –the white bits – are very delicate, so we harvest by hand to pick the best ones and avoid bruising.’

Try withroasting Indian spices, or cauliflowerhave cheese with smoked bacon - an absolute delight!

CAULIFLOWER

CACIO E PEPE LINGUINE

Serves 4

Takes 25 mins

Cost per serve 86p

1 caulifower

1 tbsp olive oil

300g dried linguine

70g pecorino, finely grated

1-1½ tsp coarsely ground black pepper, to taste

50g unsalted butter, diced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into small florets and separate the leaves. Reserve the stalk. Put the florets on a baking tray, season, drizzle with the oil and toss. Roast for 15-20 mins, stirring halfway and adding the leaves for the final 5-6 mins, until golden at the edges.

2 Meanwhile, cut the stalk into chunks. Cook the linguine to pack instructions, adding the stalk for the last 4 mins. Drain, reserving 150ml cooking water.

3 Put the stalk chunks in a blender with most of the pecorino, the coarse ground black pepper and 100ml of the

reserved cooking water. Blitz until smooth, then season and add more cooking water to loosen if needed.

4 Return the linguine to the pan, add the sauce and butter, then toss until glossy, adding a splash of cooking water to loosen if needed. Stir through the roasted cauliflower florets and leaves, then divide between bowls. Top with the reserved pecorino and a twist of black pepper to serve. Each serving contains

Neil Sharpe is the head of farming at TH Clements & Son Ltd in Lincolnshire.

SPICED CAULIFLOWER WITH PEA YOGURT

Serves 4 as a side

Takes 30 mins

Cost per serve £1

COOK’S TIP To make this a complete meal, serve with grilled halloumi or chicken skewers and warmed flatbreads.

1 large cauliflower, cut into large florets, outer leaves removed, inner leaves reserved

1 tsp ground turmeric

½ tsp each fennel and cumin seeds

1 tsp garam marsala

1 tbsp olive oil

200g frozen peas

40g watercress

150g Greek-style yogurt

10g fresh mint, leaves picked

1 lemon, zested and juiced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower florets with the spices and olive oil; season, then arrange in an even layer on a baking tray.

2 Roast for 15 mins, then stir and add the leaves. Return to the oven for 5-6 mins until golden brown and tender.

3 Meanwhile, blanch the peas in a pan of boiling water for 3 mins. Drain and run under cold water until cold. Tip into a blender with the watercress, yogurt, most of the mint leaves and half the

lemon juice. Season and blitz until smooth, adding more lemon juice to taste.

4 Spread the green yogurt on a serving plate and top with the roasted cauliflower. Scatter with the remaining mint leaves and the lemon zest to serve.

Each serving contains

the reference intake. See page 5.

Do I get

Clubcard points for buying a Vauxhall?

Fuel economy and CO2 results for the Corsa Electric Ultimate 115kW (156PS). Mpg (l/100km): N/A. CO2 emissions: 0g/km. Electric range up to 246 miles (WLTP). The range and electric consumption figures mentioned comply with the WLTP test procedure, on the basis of which new vehicles are type approved from 1 September 2018. They may vary depending on actual conditions of use and on different factors such as: vehicle load, accessories fitted (post registration), speed, thermal comfort on board the vehicle, driving style and outside temperature. Please contact your Vauxhall Retailer for further information. Vauxhall Motors limited reserves the right to change, amend or withdraw this offer at any point in time. Correct at time of print and publication. Customers will receive 50,000 Tesco Clubcard points (worth £500 in Clubcard vouchers) when purchasing a new Vauxhall*. The offer is available to over 18s only. The Tesco Clubcard scheme terms and conditions apply: https://www.tesco.com/groceries/en-GB/zone/ clubcard-terms-and-conditions. *Available across the Vauxhall Passenger Car Range on Private Retail channel orders from 11th June 2024 until 31st December 2024. For full terms and conditions, search Vauxhall Tesco Clubcard.

Small group travel in more than 100 countries.

Use your Tesco Clubcard vouchers to save up to £800* off an Intrepid trip.

Up the steaks

Take this comfort-food classic to the next level with only the finest ingredients: tender ribeye and tangy sourdough bread

THE BREAD

The key to a great sourdough is the starter, so Tesco has partnered with the family-run Village Bakery in Wrexham to make the magic happen. A bespoke wild yeast starter gives Tesco Finest Sourdough 800g, £3.75 (47p/100g), its unique tangy taste; it’s then proved slowly to develop the flavours and create a soft, slightly chewy texture. Baking is completed in store for that perfect crisp crust.

THE STEAK

Any steak fan knows it’s the marbling in the meat that gives incredible flavour, caramelising as it cooks. Tesco Finest Ribeye Steak 227g, £6.15 (£2.71/100g), is taken from only the finest cuts of British beef, which has been matured for at least 30 days for extra tenderness Cooked to perfection, rested, then sliced thinly: it’s the perfect star of the show.

Turn over for the Ultimate steak sandwich recipe

ULTIMATE STEAK SANDWICH

Serves 2 Takes 35 mins

2 tsp olive oil

20g unsalted butter

1 large onion, sliced into rounds (keep the rings together)

½ tbsp light brown soft sugar

1 tbsp red wine vinegar

227g Tesco Finest ribeye steak

2 tbsp Tesco Finest trufe & pecorino mayonnaise dip

4 slices Tesco Finest sourdough

30g wild rocket

1 Heat half the oil and half the butter in a frying pan over a low heat. Cook the onion for 10 mins without stirring, basting occasionally. Season. Flip and cook for another 8-10 mins, continuing to baste.

2 Mix together the sugar and vinegar; pour over the onion. Turn the heat to high; cook for 5 more mins, turning halfway, and basting to caramelise. Set aside.

3 Heat the remaining oil and butter in the pan over a medium-high heat. Season and cook the steak for 2-3 mins each side for medium-rare. Transfer to a board, cover and rest for 5 mins before slicing.

4 Spread 2 of the sourdough slices with the mayo. Layer the rocket, steak (plus any resting juices) and the onion rings on top. Season with black pepper and sandwich with the remaining sourdough slices. Halve to serve* Each serving contains

Quality ingredients at theirbest

where THE VINES

Predictable. Like his contract price, which stays frozen with Clubcard Prices.

HOW TIME FLIES

We’ve rifled through the archives and spoken to you, our readers, to celebrate the meals and memories we’ve made since the magazine began

This lemon tart in our first-ever issue is still a readers’ favourite.

WHERE IT ALL BEGAN…

The first issue of Tesco magazine hits the shelves (big shoutout to anyone who still has a copy!), and although it looks very different from the version in your hands now, it’s still packed with features, stories, competitions and everything you need to cook a scrumptious Sunday lunch.

Ô

I am still using the Tangy lemon tart recipe from your first magazine in 2004 – it has always turned out perfectly Elizabeth Beckwith, reader Find this recipe at tes.co/lemontart.

Ô

COLLECTOR’S CORNER

‘I have collected Tesco magazine for as long as I can remember! Growing up, I shared a room with my younger sibling, so I had a limited amount of space to store my magazines. To avoid having to throw them out, I decided to create a “Master Copy”. Each month, I’d sit and cut out my favourite recipes. Thank you for providing me with hours of entertainment and for allowing me to go into my young adult years already classifed as a hoarder!’

Martyna Lipok, reader

HEALTH HITS THE HEADLINES

Jamie Oliver’s campaign for healthier school dinners makes for great TV, but it also marks the start of a movement for healthier eating. It’s out with the old carb-free diets of the 1990s and in with easier ways to 5-a-day. Flip over this issue and check out our recipe collection to see more on how health trends have changed our eating habits.

MasterChef returns to our TV screens after a hiatus and teaches us to get a little bit ‘chef-y’ with new cooking techniques and exotic ingredients. Hands up if you’re having triple cheese soufflé for dinner…

2005

Top stars attend the very first Tesco magazine MOTY awards.

It felt incredible to be recognised, and spurred me on to do so much more

You’re up for eating healthily: Tescomagazine has you sorted!

2006

MUM’S THE WORD

It’s the frst year of the prestigious Tesco magazine Mum of the Year (MOTY) awards. The glittering ceremony is attended by famous faces, including Lorraine Kelly (left) and Matthew Wright (and even makes it onto the telly in 2013), and celebrates inspirational mothers who have gone above and beyond across fundraising, charity work and campaigning.

Didyou know?

Tesco has partnerships with a range of charities, including British Heart Foundation, Cancer Research and Diabetes UK. Scan the QR code to find out more.

Wendy Watson MBE, winner of Tesco magazine’s MOTY in 2011 after advocating for genetic testing in hereditary breast cancer

Did someone say date night? Staying in is the new going out, as Tesco Finest brings out its Dine In range. We’ll have three restaurant-worthy courses, please. Now if someone else could just do the washing-up…

The National Organ Donor Campaign aims to save lives by adding more people to the donor register – Prime Minister at the time, Gordon Brown, calls Tesco magazine ‘the most effective media vehicle used during the campaign’.

2009

Ô I work as a cook for the elderly in a residential home and have used many of your recipes - my favourite was the Blackberry & blonde chocolate traybake. It’s always a huge hit, especially for our Macmillan Coffee Morning

Toni Randles, reader Ô g

2010

The new Tesco Finest Dine In rangemakesuslovestayingin.

The Great British Bake Off begins and suddenly everyone wants to master the perfect Victoria sponge. Luckily we’ve got plenty of recipes to help…

FOOTBALL FEVER

It’s the 2010 World Cup and we’re marking it with a souvenir issue, featuring an exclusive interview with England’s Frank Lampard, plus party-ready sharing recipes for hosting while everyone’s huddled around the TV.

Didyou know?

Tescomagazine used to be two separate mags – one for recipes and one for lifestyle –before merging in 2013.

COLLECTOR’S CORNER

‘I am an autistic 17-year-old and I have had a huge special interest in all things Tesco since I was young. I started collecting and categorising recipes from your magazines from way back in the early 2010s and looking through them now brings me so much joy. I look forward to getting the magazine and seeing all the new recipes, top tips and insights from the contributors. I especially love the Christmas editions, because the recipes help me get in the festive mood. It’s amazing to think that it has already been around for 20 years.’ Hol Jones, reader

TESCO ON TELLY

You may be tuning in to Tesco’s Real Food Family Cook Off on Channel 5, where two teams of family members go head-to-head to scratch-cook up a storm, presided over by judge Ainsley Harriott. Which relatives would you love to cook with?

BURSTING WITH PRIDE

As a long-standing supporter of LGBTQ+ rights, Tesco signs on to become a headline sponsor of Pride celebrations around the country and Tesco magazine heroes recipes by foodie members of the Pride community. Turn to p63 to read a story from one Tesco colleague.

of you are reading the mag! We’ve been one of the most-read publications since 2012* . MILLION 6

Tesco magazinehastherecipes togetyoubakingwithPride.

LET’S GET DIGITAL

We look for more ways to make all your favourite online recipes (thank you realfood.tesco.com) more interactive than ever, from YouTube tutorials with Sorted Food to social posts that ofer ‘dinner tonight’ inspo.

GET HAPPY!

Tesco magazine launches a competition to find the friendliest community in Britain… and the winner is the hamlet of Gateside in Fife due to its ‘Outstanding acts of kindness and community spirit’. The village has no shop, school, pub or church so the £5,000 prize pot helps set up events like litter picking and afternoon tea in the local hall to keep people connected.

OLYMPIC EFFORTS

It’s all gold medals as London hosts the 2012 Olympics. To celebrate, Tesco magazine partners with the British Heart Foundation to get the nation moving. The One Heart campaign gives away 10,000 free pedometers – and they’re so popular, we have to order more!

Winning Britain’s friendliest village created a real buzz – and the funds helped to continue building our community

Kat Wright, reader and Gateside resident

JAMIE JOINS

Jamie Oliver joins Tesco magazine, bringing with him healthy and afordable recipes that make eating well easier and delicious. He even guest edits our Healthy issue in May 2021. Head to p90 to find this month’s veg-packed dinners from Jamie.

Get the low-and-no glow as Ruby Warrington coins the term ‘sober-curious’ to give a voice to those skipping or cutting down on booze. We build on our alcohol-alternative recipes… Espresso Tonic anyone?

2018

2017

IT’S A LOVE STORY!

The arrival of everyone’s favourite from-theheart recipe series, as Tesco Food Love Stories launches in the mag. From rowdy enchiladas to laid-back lamb, there’s almost no life moment that doesn’t have a dish in tow.

COLLECTOR’S CORNER

‘I started collecting Tesco magazine in 2017 and have been collecting them ever since! These magazines were a godsend during my move to my very own flat in 2018. Those who know me get that I’m a big foodie. I love making recipes from your magazine - my favourite is the Chicken katsu burger from the October 2020 issue.’

Maria Obradovic,

reader

Jamie joins the Tescomag team, bringing his unique recipes.

Sam’s fooled ’em lasagne recipe from September 2017 is our favourite. Sadly our hamster escaped… and ate her way through my clipping!

Joanna Hodgson, reader

PLANT POWER

From meat-free months to dairy-free milk alternatives cropping up in coffee shops, we’re becoming more interested in the flex lifestyle. And who better to offer inspiration than Wicked Kitchen chef Derek Sarno. Enter: banging ‘I can’t believe it’s not beef’ burgers and brilliant ways with ’shrooms. Flip this mag over and find our favourite vegan dhal on p23 of this month’s special recipe collection.

Plant-based dishes become first-choice meals for more of us.

2019

COOKING IN THE COMMUNITY

Food donations help every family put dinner on the table, but what happens when you’re given unusual or large amounts of a few ingredients? That’s where Tesco’s Community Cookery School comes in. Partnered with Jamie Oliver and food waste charity FareShare, the project launches to boost kitchen confidence and reduce waste. It aims to teach 1,000 community cooks the basics of nutrition and how to make a variety of versatile dishes from tinned salmon fishcakes to veggie chilli.

MARKING MILESTONES

Tesco celebrates its 100th birthday! Making it to a century is no mean feat and what better way to commemorate 100 years of bringing great value to the table than with a mag packed full of recipes that are £1 or less per serving.

IN THIS TOGETHER

You’re working from home – and we are too. Together we navigate how to food shop during difficult times and create recipes that hero your storecupboard. Behind the scenes, we swap flashy photoshoots for DIY snaps on our kitchen tables, and juggle magazine-making with home schooling and Joe Wicks workouts.

RACING FOR LIFE

A whopping 10 million of you have taken part in Race for Life since it began, including many of the Tesco magazine team (who raised an incredible £10k between 2016 and 2019). We speak to the iconic (late) Dame

2020

Deborah James, also known as Bowelbabe, who used her platform to raise money and awareness for bowel cancer. It’s thanks to her that since 2022, common bowel cancer symptoms are printed on many toilet roll packs sold in Tesco.

Weallcometogethertocelebrate the Queen’s Platinum Jubilee.

COLLECTOR’S CORNER

‘When my two children were born in February 2021 and July 2023, I got copies of Tesco magazine for each of their birth months, so I could curate a sort of time capsule for the years they were born. Then, in 20 odd years time when I present these to them, they can look back on a small snapshot of what the world was like for us when they arrived!’

Taheera Chaudhry, reader

COLLECTOR’S CORNER

‘The perimenopause really knocked my confidence. One of my joys was cooking, but I felt so low I started to avoid doing it. Discovering Tesco magazine changed everything. The simple and engaging recipes got me back into the kitchen and I fell in love with food again. It helped me build my confidence back.’ Liz Atkin, reader

I decided to forgo any Race for Life training, so by the end of the 5k, my face matched my pink top!

Bryony Bowie, deputy food editor

20222024

The Queen’s Platinum Jubilee is celebrated with a right Royal issue - and we keep the regal spirits up for the King’s coronation in 2023.

BARKING MAD We’re already a nation of animal lovers but more people join the club as working from home rises, leading us to launch our first-ever pet supplement in the magazine to give tips and tricks for owners.

Tesco magazine turns 20! But what will the future hold? Head to p55 to hear what our chefs think the next big trends will be.

SAY IT WITH CAKE

You never need an excuse to eat cake, but we couldn’t have a birthday issue without a slice. We’ve given a modern spin to some of the classics that have stood the test of time

White chocolate & raspberry cake p36

WHITE CHOCOLATE & RASPBERRY CAKE

Serves 20 freeze undecorated cakes and buttercream separately

Takes 1 hr 20 mins plus cooling and chilling

Cost per serve 63p

340g baking spread, plus extra for greasing

340g caster sugar

5 eggs

375g self-raising flour

¾ tsp baking powder

190ml milk

1 tbsp vanilla extract

2 x 15g tubes pink gel food colouring

For the buttercream & decoration

250g white cooking chocolate, plus 50g shaved or grated

280g unsalted butter, softened

280g icing sugar

130g raspberry jam

125g pack raspberries

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 20cm round sandwich tins with baking paper. Weigh a mixing bowl and note down the weight.

2 Beat the spread and caster sugar in the mixing bowl until pale and fluffy. Add the eggs, 1 at a time, adding 1 tbsp flour with each one, mixing between each addition. Fold in the remaining flour, the baking powder, a pinch of salt, the milk and vanilla extract until incorporated.

3 Weigh the mixture, subtracting the weight of the bowl, then spoon a third into a separate bowl and a second third into another. Add pink gel colouring to 2 of the mixtures to make 1 bright pink and 1 pale pink, trying not to overmix.

4 Transfer each mixture to a baking tin, level the tops and shape a slight dip in the centre. Bake for 25-30 mins until risen and golden, and a skewer comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.

5 To make the buttercream, melt the white chocolate in 30 sec bursts in the microwave, stirring in between, until smooth. Set aside to cool slightly. Use an electric whisk to cream the butter and icing sugar until light and fluffy, then beat in the melted chocolate. Put 225g of the buttercream into a separate bowl, and 225g into another,

adding pink gel colouring to each to make 1 bright pink and 1 pale pink buttercream.

6 Put the bright pink sponge on a cake board or serving plate, then spread with 125g bright pink buttercream, shaping a slightly taller border around the edge. Top with 65g raspberry jam: the buttercream border should stop the jam from running down the sides. Top with the pale pink sponge, then spread with 125g pale pink buttercream and the remaining jam. Sandwich with the final sponge, then cover the top and sides of the cake with a layer of white buttercream, smoothing with a palette knife. Transfer to the fridge for 40 mins.

7 Spread the top of the cake and the top third of the sides with another layer of white buttercream. Use a palette knife to add dots of the pale pink buttercream to the middle third, and bright pink to the bottom, then use a clean palette knife to sweep around the sides of the cake, blending the colours together to give a smooth finish. Pile the raspberries on top and scatter with the shaved or grated white chocolate to serve.

Each serving contains

excludes Scotland and Wales Celebrate with an elegant fizz like Tesco Finest Prosecco, £8*. Full of citrus and pear flavours, with peach blossom aromas, it’s great for parties.

exclu P o fl f b g

of the reference intake. See page 5. Carbohydrate 54g Protein 5g Fibre 1g

Energy Fat Sugars Salt Saturates

Chocolate & whipped caramel Swiss roll p38

CHOCOLATE & WHIPPED CARAMEL SWISS ROLL

Serves 8

Takes 1 hr 15 mins plus cooling, chilling and freezing

Cost per serve 24p

oil or butter, for greasing

3 large eggs

120g caster sugar, plus 1 tbsp

120g plain flour

30g cocoa powder, plus 1 tsp

2 tsp honeycomb pieces, to decorate (optional)

For the caramel & filling

125g caster sugar

30g unsalted butter

200ml whipping cream

2 tsp icing sugar

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

2 Put the eggs and sugar in a mixing bowl. Use an electric whisk to beat for 5 mins or until pale and thick. Sift in the flour and 30g cocoa powder with a pinch of salt; fold into the mixture with a spatula until no white streaks remain. Scrape into the tin, level, then bake for 8-10 mins until firm and springy.

3 Sprinkle the extra sheet of baking paper with 1 tbsp sugar. As soon as the sponge is baked, invert onto the sugared paper, removing the tin and lining paper. With a short edge facing you, score a horizontal line 2cm from the bottom of the sponge, then roll up from this end, enclosing the paper within. Set aside to cool completely.

4 Meanwhile, make the caramel. Melt the caster sugar in a pan over a low heat, swirling (not stirring) the pan, until it’s a dark amber caramel. Whisk in the butter and a pinch of salt until combined; slowly whisk in 100ml cream. Bubble for 2 mins, whisking constantly, then remove from the heat and scrape into a bowl. Set aside

1 tbsp in a small bowl, then transfer the rest to the fridge for 15 mins.

5 Whisk the chilled caramel with an electric whisk on high for 30 secs, then put in the freezer for 15 mins. Whisk on high for 3-5 mins until pale, very thick and running a spoon through leaves an indent. In another bowl, whip the remaining 100ml cream with the icing sugar to stiff peaks.

6 Unroll the sponge, discarding the paper. Spread with the whipped caramel, leaving a 1cm border, then top with the whipped cream and roll up. Dust with 1 tsp cocoa powder, drizzle with the reserved 1 tbsp caramel and sprinkle over the honeycomb (if using) to serve. The cake will keep chilled in a sealed container for up to 3 days. Each serving contains

the reference intake. See page 5.

GIVE ME MORE!

Scan this QR code for another show-stopping cake recipe, on Tesco Real Food.

MEMORIES IN EVERY SLICE

The last 20 years have given us a whole load of cake trends to get excited about. From new ways with sponge (think: cake pops, the noughties’ cupcake craze and the red velvet resurgence), to must-have flavours, like the rise of salted caramel and lockdown banana bread. Drip icing and ‘naked’ cakes became the ultimate way to decorate, and with more TV baking shows than ever before, you had the confidence to give them a go. Through it all, our recipes have been there to help you make these creations at home.

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at Available in larger stores

Brown butter & blackcurrant butterfly cakes p42

Lemon meringue

burnt Basque cheesecake p42

BROWN BUTTER & BLACKCURRANT BUTTERFLY CAKES

Makes 12 freeze undecorated cakes and buttercream separately

Takes 50 mins plus cooling

Cost per serve 50p

210g unsalted butter

175g caster sugar

2 large eggs

175g self-raising flour

3 tbsp milk

120g blackcurrant jam, plus 1 tbsp

12 small blackberries, to serve

For the buttercream

175g unsalted butter, softened

350g icing sugar

2 tbsp milk

1 tsp vanilla extract

LEMON MERINGUE BURNT BASQUE CHEESECAKE

Serves 12

Takes 1 hr plus cooling and at least 4 hrs chilling

Cost per serve 67p

500g soft cheese

200g caster sugar

3 large eggs

450ml whipping cream

100g lemon curd

15g cornflour

2 lemons, 1 zest finely grated, 1 zested

4 Tesco Finest meringue shells

1 Melt the butter in a pan over a lowmedium heat, then heat for 3-5 mins, stirring frequently, until it smells nutty and goes very foamy; remove from the heat. When the foam subsides, the butter should be a flecked deep brown colour. Pour into a bowl and cool until solid but still soft – you should have 175g.

2 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Beat the butter and sugar together until pale and flufy. Beat in the eggs, 1 at a time, adding 1 tbsp flour with each addition.

3 Fold in the remaining flour, a pinch of salt and the milk until no white streaks remain. Divide between the cases. Bake for 20-25 mins until golden and a skewer inserted comes out clean. Cool completely on a wire rack.

4 For the buttercream, beat the butter and icing sugar with an electric whisk until thick and flufy. Whisk in the milk and vanilla to make a smooth icing.

5 Remove any large bits of fruit from 1 tbsp blackcurrant jam, then use a pastry brush to paint a stripe of jam inside a piping bag fitted with a large star nozzle. Add the buttercream, being careful not to disturb the jam.

6 Use a sharp knife to cut a circle into each cupcake, about 1.5cm deep, leaving a 1cm border around the edge. Halve the circles. Spoon jam into each hole, then top with a swirl of buttercream. Push 2 halved cake circles into the buttercream, then top each with a blackberry. The cakes will keep in an airtight container for up to 3 days.

Each cake contains

the reference intake. See page 5.

1 Cut a large sheet of baking paper and place a 900g loaf tin in the centre. Cut a diagonal slit from each corner to the corners of the tin, then use to line the tin – the paper should be at least 5cm higher than the tin all the way around. Preheat the oven to gas 6½, 210°C, fan 190°C

2 Put the soft cheese and sugar in a mixing bowl and whisk with an electric whisk for 2-3 mins until smooth and the sugar has dissolved. Add the eggs, 1 at a time, beating between each addition, then gradually pour in 300ml cream, still whisking, until smooth and silky.

3 Put 50g lemon curd and the cornflour in a separate small bowl with 1 tbsp of the soft cheese mixture and whisk until smooth. Add to the main mixture with the grated lemon zest and a pinch of salt, and whisk until just combined. Carefully pour into the prepared tin (it will be very full), then bake for 40 mins, without opening

the oven, or until deeply golden and pufed up but still wobbly. Leave to cool completely in the tin – it will sink as it cools. Once cold, transfer to the fridge for at least 4 hrs or overnight.

4 To serve, whip the remaining 150ml cream to soft peaks. Beat the remaining 50g lemon curd with 1 tsp boiling water to loosen. Remove the cheesecake from the tin, then spoon the cream into the dip in the centre. Drizzle over the lemon curd, swirling some into the cream, then crumble over the meringue and scatter with the lemon zest to serve. The cheesecake will keep for up to 3 days in the fridge.

Each serving contains

Raise a glass

Toast that special moment with a quality sparkling wine

Open a bottle to impress. This year, Freixenet Cordon Negro Brut Cava* is celebrating its 50th anniversary. This sparkling Catalonian gem is crafted using the Traditional Method and a blend of three grape varieties to ensure its quality. Each sip is light, crisp and fresh to drink, with notes of apple, pear and citrus. Cheers!

For an elegant party aperitif, add a dash of sloe gin to flute glasses and top up with Freixenet Cava. Garnish with a fresh blackberry and a sprig of thyme to serve.

SLOE ROYALE

SUNDAY BEST

There’s nothing quite like a roast to bring people together. Here, some of your favourite Tesco mag contributors share the recipes they love to make for friends and family

Honey & Co

‘A roast is about domestic pleasures: there is so much to delight in. We love that the main element is relatively simple –just putting a big, beautiful piece of meat or veg in the oven, which then allows you to get creative with all the trimmings. We first worked with Tesco magazine in December 2020 – we love that we get to share the food we cook with people all across the country, and knowing that people cook it at home and enjoy it –it’s a huge privilege.’

Dina Macki

‘My favourite thing about working with Tesco magazine is having the freedom to share ingredients and flavours so I can give people an insight into my Omani background and heritage. For me, preparing a roast means that the family is coming round. We slow-cook a lot of our meat at home; it is very true to our Omani culture. Because it involves both time and patience, it seems only right that you share that wait with the people you love, then enjoy the fruits of your labour together.’

Jamie Oliver

‘Roasts make me think of family, weekends and those special occasions. I love the idea that you can invest a little time in the morning, bung everything in the oven, hop offto play with the kids then, hours later, you’ve got yourself an epic meal. It’s been an absolute privilege to work with Tesco magazine since 2018. I’d have to say the Peanut butter & jam tart (find it at tes.co/PBJ-Tart) is my favourite recipe to date. It’s a really easy way to get a lastminute, great-tasting pud on the table.’

Butch Salads

‘We loved collaborating with Tesco magazine on a Pride feature back in June – the magazine hits such a great balance of being inspiring but also achievable. The highlight of a roast for us is always the trimmings and sides, and we love using seasonal vegetables. It’s a meal filled with nostalgic memories of family and home. A meal that’s best enjoyed surrounded by your loved ones on a blissful day off.’

‘We adore this combination of rich roast with tangy sauce and crisp salad. For little effort, you get a colourful feast that’s perfect for bringing people together

Sarit Packer and Itamar Srulovich, Honey & Co

‘

Honey & Co

SLOW-ROAST PORK BELLY WITH STICKY RED ONIONS & PLUM SAUCE

Serves 6

Takes 3 hrs 15 mins plus resting

Cost per serve £1.60

1kg pork belly joint

1½ tbsp flaky sea salt

1 tbsp dried oregano

1 tsp crushed chillies

3 large red onions, peeled and cut into six

2 red plums, destoned and cut into quarters

For the plum sauce

4 plums, destoned and halved

2 tbsp dark brown soft sugar

1 star anise

2 garlic cloves, peeled and halved

2 tbsp red wine vinegar pinch of crushed chillies

1 Preheat the oven to gas 7, 220°C, fan 200°C. Use a sharp knife to score the layer of fat on top of the pork in a criss-cross pattern. Mix the salt, oregano and the crushed chillies together. Sprinkle all over the pork, then transfer to a deep roasting tray.

2 Roast for 30 mins, then remove from the oven. Reduce the oven temperature to gas 6, 200°C, fan 180°C, then pour 250ml boiling water over the pork, cover with a sheet of baking paper and a layer of foil, then return to the oven for 1 hr.

3 Baste the pork with any liquids from the bottom of the tray, reduce the oven temperature to gas 4, 180°C, fan 160°C, re-cover and cook for 1 hr more.

4 Meanwhile, put all the plum sauce ingredients in a saucepan with 150ml water and a pinch of salt; bring to a boil over a high heat. As soon as the plums start to fall apart (after about 5 mins), take off the heat, remove the star anise, then use a stick blender to blitz to a smooth sauce.

5 Uncover the pork and increase the oven temperature to gas 7, 220°C, fan 200°C. Add the onions and quartered plums to the tray, then brush the pork all over with the plum sauce and spoon about a third onto the onions in the tray. Stir the onions, then return to the oven for 10 mins, stir once more, then roast for a fnal 10 mins. Let the meat rest for 10-15 mins covered in foil, then serve, sliced, with the remaining plum sauce.

Each serving

CABBAGE, CHILLI & APPLE SLAW

Serves 6

Takes 15 mins plus pickling Cost per serve 51p

Trim and fnely shred 1 small red cabbage

Put in a bowl and sprinkle over 1 tsp salt, 1 tbsp caster sugar and 3 tbsp white wine vinegar; mix well. Set aside for 25 mins, then mix until the cabbage softens. Just before serving, add 2 thinly sliced Pink Lady apples, 1 thinly sliced red chilli, 30g fresh mint, leaves shredded, and 3 tbsp olive oil. Mix well to combine. Each serving contains

In Oman, we slow-cook a lot. I’m also called the Queen,Pomegranate so I had to represent!

Dina Macki

WALNUT & POMEGRANATE BRISKET

Serves 6

Takes 4 hrs 10 mins plus marinating and resting

Cost per serve £4.16

150g walnuts, plus extra, chopped (optional)

30ml olive oil

2 tbsp each ground allspice, ground cumin and ground black pepper

2 tbsp cider vinegar

1 tbsp garlic paste

2 tbsp brown sugar

300ml 100% pomegranate juice

1 medium onion, thinly sliced

1kg brisket

80g fresh pomegranate seeds, to serve

For the chermoula

70g shelled pistachios

30g pack fresh mint

20g fresh coriander

1 spring onion, trimmed

3 lemons, juiced

50ml extra-virgin olive oil

2 garlic cloves, peeled

1 tsp crushed chillies or

1 fresh red chilli

1 tsp each ground cumin and cinnamon

1 Preheat the oven to gas 6, 200°C, fan 180°C. Roast the walnuts for 10 mins, then transfer to a food processor; blitz until ground and sticking together. Add the oil and, while blending, add 1 tbsp each allspice, cumin, black pepper and vinegar, along with the garlic paste, sugar, 100ml pomegranate juice and a pinch salt. Blend to a thick paste.

2 Put the onion in a deep roasting tray or casserole dish that fts the brisket snugly. Add the brisket (fat side up) and coat in the marinade; set aside.

3 Put the remaining pomegranate juice in a bowl and add the remaining spices, vinegar, plus a pinch of salt. Mix together, then pour into the bottom of the tray. Cover and chill for 2 hrs or overnight. Remove from the fridge 1 hr before roasting.

4 Preheat the oven to gas 9, 240°C, fan 220°C and uncover the brisket. Roast for 30 mins until a crust forms. Cover tightly with foil, reduce the heat to gas 4, 180°C, fan 160°C and roast for a further 3 hrs.

5 Remove from the oven and use a fork to check if the meat is tender and pulls away easily. If not, roast for a further 30 mins, repeating if needed.

6 Once ready, remove from the oven and leave to rest, covered, for 20 mins. Place on a chopping board and slice or shred. Pour over the thick pomegranate sauce, with the onions, from the tray, loosening with a little water if you prefer.

7 While the meat rests, make the chermoula. Increase the oven to gas 6, 200°C, fan 180°C and roast the pistachios for 5 mins. Put the remaining chermoula ingredients, except for 25ml oil, in a blender and blend until smooth. Add the pistachios and pulse to break them into small pieces. Stir in the remaining oil, season to taste, then drizzle over or serve alongside the brisket, topped with the pomegranate seeds and chopped walnuts, if using.

Each serving contains

of the reference intake. See page 5.

Dina Macki

Opens 00:00 28/08/24. Closes 11:59pm 01/10/24. UK 18+ only. 40 winners randomly drawn win a Tower Vortx 8.5L Dual Basket Air Fryer in Grey. 1 entry per person. Max 1 prize per household. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www.tesco.com/zones/tesco-competitions. Promoter: Tesco

Roast chicken was one of the first meals I ever cooked as a kid. Adding sausage meat under the skin helps to baste the meat from the inside out, plus it makes the most incredible gravy

Jamie Oliver

GIVE ME MORE!

Scan this QR code for the recipe for Jamie’s side dish of Baked cheesy leeks with crispy breadcrumbs & almonds.

Jamie Oliver

ROAST CHICKEN WITH HERBY SAUSAGE STUFFING & EPIC GRAVY

Serves 6

Takes 1 hr 30 mins plus resting

Cost per serve £1.72

2 onions

2 carrots

2 sticks of celery

½ a bulb of garlic

olive oil

10g of mixed woody herbs, such as rosemary, thyme, sage, oregano (leaves and stalks separated)

250g sausage meat

1.5kg free-range whole chicken

2 tbsp plain flour

200ml white wine

1ltr chicken stock

red wine vinegar

2 tbsp berry jam

1 Preheat the oven to gas 4, 180°C, fan 160°C. Peel the onions, then roughly chop them up with the carrots and celery and throw into a large roasting tray. Squash and add the unpeeled garlic cloves and toss with 2 tbsp of olive oil, a pinch of sea salt and black pepper and half the herb leaves.

2 Roughly chop most of the remaining herb leaves, then scrunch them into the sausage meat.

3 Pull up the chicken skin at the tip of the breasts and use a spatula to gently separate the skin from the breast meat, then poke half the sausage meat into each side. Secure the skin with a cocktail stick. Rub the chicken all over with a pinch of salt and pepper and 1 tbsp of oil, then stuff the herb stalks into the cavity.

4 Place the chicken directly on the bars of the oven with the veg tray underneath. Roast for 1 hr 20 mins, or until golden and cooked through. Remove the chicken to a plate, cover and rest for 30 mins.

5 For the gravy, skim most of the excess fat from the veg tray into a jar (save for cooking another day*). Put the tray on the hob over a high heat and mash the veg.

6 Stir in the flour and cook for a couple of mins until dark and sticky. Pour in the wine and allow it to cook away, then pour in the stock and bring to the boil, scraping all the goodness from the bottom of the tray.

7 Simmer for 10 mins, or until thickened, stirring occasionally, then pour through a coarse sieve into a bowl, pushing it through with the back of a spoon.

8 Taste, then add a thimble of red wine vinegar and the jam to balance the flavour, and season to perfection. Carve the chicken and serve with the gravy and your favourite veg sides.

Each serving contains

* Store in a clean, sterile jar in the fridge for up to two weeks, or in the freezer for up to six months. To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

CHEESY CELERIAC & SQUASH GRATIN

Serves 4 as a main, 6 as a side

Takes 1 hr 30 mins plus resting

Cost per serve 81p

1 tbsp cornflour

1½ tbsp Dijon mustard

100ml semi-skimmed milk

300ml whipping cream

3 garlic cloves, minced

2 fresh rosemary sprigs, leaves picked and finely chopped

1½ tsp fine sea salt

1 tsp ground black pepper

1 medium celeriac and

1 medium butternut squash, peeled and sliced to the thickness of a £1 coin

20g pecorino, grated

6 fresh thyme sprigs, leaves picked

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a saucepan, whisk the cornflour and mustard together until smooth. Gradually whisk in the milk and cream, then stir through the garlic, rosemary, sea salt and black pepper. Bring to a simmer for 5 mins, whisking continuously, until you have glossy sauce.

2 Pour a small amount of the sauce into an ovenproof baking dish. Layer up the celeriac and butternut squash, pouring some of the sauce on top of each layer.

3 Pour over the remaining sauce and finish with a layer of cheese and thyme leaves.

4 Cover with foil and roast for 1 hr, then uncover and roast for a further 15 mins, or until a knife easily passes through. Leave to rest for 10 mins before serving.

Each serving (6) contains

This is a simple recipe that really delivers – it’s pure comfort. And it also uses seasonal British vegetables, which is really important to us

Hanne Cole and Rachel Rumbol, Butch Salads

Deliciously unique, the zingy flavours of this wine will complement rich, creamy dishes, like a gratin. Tesco Finest Zuccardi White

‘

Price

Butch Salads

THE TASTE MAKERS

The way we cook and eat is constantly changing but one thing remains the same: we want food full of flavours that get our tastebuds tingling

Perhaps avocados have become a basket essential, or you sip on a CBD-infused drink to unwind after work. Maybe you can’t get out of bed before scrolling through recipe hack videos. Being ‘a foodie’ 20 years ago was reserved for cooking show chefs but, with social media and accessible ingredients, everyone can now flex their culinary muscles. In our investigations, we asked you to reveal your habits so we could look at how we shop and dine in 2024, and we chatted to three Tesco food experts about future food trends.

SARAH HAWORTH Trends expert at Tesco

JAMIE ROBINSON Executive chef, product development at Tesco

BREIGE DONAGHY Director of product development and innovation at Tesco

GOING GLOBAL

We’ve become more adventurous in the kitchen. Lockdown gave us more time to get into cooking, and social media has opened our eyes to different cuisines. ‘The world is smaller because we’re so connected,’ says Tesco trends expert Sarah Haworth, ‘but because we’re so connected, it’s harder to find things that feel truly new.’ This means we need supermarkets to transport us. Currently, we’re craving exciting Korean and Japanese foods and shopping for tropical flavours, to brighten up our cooking and eating routine.

THE EXPANDING PANTRY

It may seem that we’re all social media creators these days, but photographing your dinner is still a relatively recent phenomenon. ‘Looking back 10 years, social media existed, but it was about chefs and a few food bloggers,’ says Sarah. ‘Now, I follow thousands of people.’ This means lots of thought is being poured into the tricks and flavour bombs that free us to experiment at home. New pantry staples include miso, gochujang and chipotle paste, while at Tesco HQ talk turns to seasoning blends like Japanese togarashi and furikake, and Middle Eastern za’atar. Hot honey or crispy fried onions can transform a meal. Don’t forget the freezer - diced onions, sliced mushrooms and chopped herbs on hand make us more likely to want to scratch cook.

39% of you like to try different low and no alternatives to alcohol

MIND, BODY AND SOUL

We’re taking a whole-body approach and, thanks to technology like ZOE, it’s personalised too. ‘The health scene is an explosion,’ says Breige Donaghy, director of product development and innovation at Tesco. ‘There’s no longer a one-size-fits-all solution – we’re asking, how do we cater to everyone to build the diet they want? Customers are asking, “How do I tweak what I eat?”, rather than “How do I reduce my calories?”’ Gut health is a big buzz phrase and, with 81% of you looking to support your gut, it’s clear we’re even more focused on what’s happening in our bodies.

Sarah Haworth, Tesco trends expert they take you back in time to ice cream vans

FEASTING AND TOGETHERNESS

Food has always brought people together but, these days, eating is even more of a shared social experience, with ‘bring a platter’ parties becoming more popular. Multigenerational households are also on the rise and, with lots going on in the average family – parents working late, kids in afterschool clubs, grandparents in the house – we’re seeing a rise in flexible dinner options. That means a move away from banquet boxes and meal deals, with people instead choosing meal kits with components that are easily personalised.

WHAT’S YOUR MOST POPULAR DESERT-ISLAND CONDIMENT?

50% of you cook from scratch at least 5 times a week, with 30% of you cooking daily OVER

We asked you for some of your weirdest food cravings POWER PAIRINGS CUCUMBER

KETCHUP +

GLORIOUS PLANTS

With 49% of us making an effort to eat less meat during the week, we’re always on the hunt for inspiration. The new and exclusive ‘plant-led’ Root & Soul range in store is a favourite among Tesco chefs. Tesco director of product development and innovation Breige Donaghy is excited: ‘If a vegetable is cooked in a way that’s inspiring, people will remember it. We want to create dishes that surprise, delight and boost kitchen confidence.’

GREAT DEBATES

GRE

DINNER TIME

In years gone by, it was all about the big shop, but life’s changed. ‘We no longer plan our food shop in the same way, which means we can find ourselves in store in the early evening, looking for inspiration. Our biggest job is to ensure we have the right foods to inspire customers,’ says Jamie Robinson, Tesco executive chef, product development. The change is partly driven by the cost of living. ‘You don’t need to order a £40 takeaway when you can get a dinner for tonight deal at a fraction of the cost – and our products deliver against the nation’s takeaways,’ Jamie adds.

30% of you get a takeaway at least once a week. The favourite is fish and chips (18%), followed by pizza (16%)

How do you make, eat or serve these favourites? Jam or cream first on a scone?

Jam

Cream

Chocolate in the fridge or cupboard?

Fridge

Cupboard

water or milk first in tea?

WHAT DO YOU CALL THE MAIN MEAL OF THE DAY?

73% Dinner

21% Tea 5% Supper

JOIN THE PARTY

Since 2020 we’ve realised the importance of focusing on the good times and, when it comes to food, that means elevating our celebrations. ‘We want to help you wow your guests and bring family and friends together,’ Briege says. ‘How do we make events like Christmas extra special? Last Christmas, my centrepiece was the Tesco Finest côte de boeuf. Once cooked, you could whip up its treacle butter with an egg yolk to make a bearnaise sauce.’ We’re living in an era of nostalgia too. As Sarah, who loves the new Tesco cloudy apple ice lollies, says, ‘They take you back in time to the ice cream vans of the past. It’s a bit of fun. We’re thinking about how to create joy when the world can be tough.’

WIN A HOT HOLIDAY

Every little helps

From small acts of kindness to big charity gigs, in this celebratory issue we’re showing the love for Tesco colleagues who go above and beyond

‘Looking after each other has made my career a happy one’

‘You hear a lot of stories being on the customer service desk, so you want to support every cause,’ says Caroline Mannell. The two decades she’s worked at the Whiteley store in Fareham have shown Caroline to be a community champion, both in and out of uniform. In her spare time she distributes food to children’s hospitals on behalf of a local charity, Sophie’s Legacy, as well as volunteering and fundraising for local choirs, bookshops and Help for Heroes.

I wanted a space for people to go if they’re struggling, if they need a quiet moment ‘ I ‘ t

‘It’s only a bit of time. Anything that you can do that’s free, do it if it helps someone.’

Back in store, her passion to help others saw Caroline set up a wellbeing room, where colleagues can go if they’re struggling or need a quiet moment. ‘It has comfy chairs, mental health colouring books, a CD player, and a wellbeing stand that has info on everything from diabetes and cancer to mental health. It’s a nice escape,’ she says. And it’s not only her colleagues who benefit. ‘I’ve got the community involved too - our local GP surgery does a wellbeing walk on a Wednesday; they come here to talk and have a tea or coffee for free.’

Caroline’s colleagues return her generosity in helping her deal with her own challenges. Shortly after Caroline beat breast cancer in 2022, they joined her as she took part in Cancer Research UK’s Pretty Muddy event. ‘I’m very lucky. Tesco has made a lovely family in Whiteley. There are about 150 staff and we look after each other. It’s made my career a happy one.’

‘Every person brings value and wants to deliver change’

After five years working in store, Ben Kearney moved to Tesco head office where he’s used his position to improve and fundraise for LGBTQ+ rights. ‘I have first-hand experience of the discrimination that the community faces but, working with the LGBTQ+ Tesco Colleague Network, I realised I could use my voice to make a difference.’ Ben led the Tesco Pride initiatives for 18 months, helping teams make their goals a reality, doing everything from coordinating and attending Pride parades across the UK to organising lunches for parade volunteers and charities.

Ben believes everyone can make a difference, regardless of their background: ‘I didn’t go to university, but Tesco has nurtured me from the shop floor all the way to the head office,’ he says. ‘I’ve worked with hundreds of people across the business, from different backgrounds, all doing different things. Every single person brings value and wants to deliver change, not just for our customers but our colleagues too.’

Outside the office, Ben is an ambassador for Just Like Us, an LGBT+ charity for young people. ‘I grew up in a family who support and celebrate me, but I’ve worked with many young people who have struggled growing up LGBTQ+, which is why it is always important to share inspiring and positive stories,’ he says. In February, Ben cycled 500 miles across the month alongside the LGBTQ+ Colleague Network, which raised over £3,500 for Just Like Us. ‘It meant a lot to the charity and, as an ambassador, I directly see the impact it had,’ he says.

I realised I could use my voice to make a difference for the LGBTQ+ community ‘ I ‘ y

These discussions don’t end with schools, they’re vital in workplaces too. ‘I take part in panel events, and I use my experience to encourage inclusion and diversity within workplaces,’ Ben says. ‘Creating an inclusive environment is about two things: the first is equity, allocating the opportunities and resources to reach an equal outcome for all. And the second is allyship; everyone can be an ally. It’s about speaking up when you see wrongdoing.’

As the Community Champion at her store in Kilmarnock, Tracy Smith runs charity events, including raising over £1,800 for Cerebral Palsy Scotland. ‘I wanted it to be big so that we could raise a decent amount of money, so we climbed Ben Lomond in the Highlands. There were 16 of us, and I made everyone T-shirts and a wee snack box for on the way up. I like to organise charity events because everyone has fun and it gets the team involved. Being the Community Champion is the highlight of my job. It’s rewarding knowing that you’re doing something and it’s not for you.’ And it isn’t just for charities: Tracy shows this generosity to her coworkers too. ‘It was our store’s 15th birthday last year, so I put on a spread for everyone,’ she says. ‘It’s about showing gratitude – I wouldn’t be as good at my job without the team being good too.’

Being a ChampionCommunity is the highlight for me

‘It’s all about building relationships’

Small acts of kindness can make a big diference. Clinton Mbonu’s colleagues testify that he’ll go out of his way for anyone – from retrieving a lost teddy for a crying boy to carrying shopping for those in need. ‘One customer was struggling to walk

and said they lived nearby so I helped them carry their shopping home.’

For Clinton, it’s all about building relationships. ‘I make it a point of duty to call people by their names. Once they introduce themselves to me, I make sure I remember them.

‘I love to know that doing something that might not take me two minutes can make a diference in someone’s day,’ he says.

Helping the community is especially admirable when it’s a new area for you. Clinton moved to the UK from Italy eight years ago and now works in a store in south London. ‘It was hard to get used to speaking to the customers in a diferent language, but it helped me gain confidence,’ he says. ‘My colleagues were very supportive and patient, which helped me become the person I am.’

‘ S

Something that might not take me two minutes can make a difference in someone’s day

‘ y

DISCOVER PASTA’S PERFECT PAIRING

La Famiglia Rana Spinach & Ricotta

Fresh Tortelloni with Sundried

Tomato & Pecorino Cheese Sauce

Find us in the fresh pasta aisle.

Discover our NEW range of sauces, made specially to pair with our range of Fresh Filled Tortelloni. Find out which pairing you love the most and enjoy delicious midweek meals made quick and easy. Buon appetito!

Big rewards

Did you know you can use your Clubcard points outside your weekly shop? You can get 2x the value of your vouchers to use with over 100 Reward Partners, offering everything from eating out to day trips and travel. These are just some of the most popular options

Use your points to...

1…save money on your perfect stay

Whether you’re looking for a local B&B, holiday apartment or luxury break at a sun-drenched resort overseas, Hotels.com has you covered with the perfect accommodation. Take your pick from chic hotels, country cottages, cosy cabins and more.

2

…have fun with the family. The only thing better than pizza is pizza with a side of great company. Enjoy both at your local PizzaExpress. From seasonal specials to a three-course menu for little pizza lovers, PizzaExpress has the whole family covered.

…catch the latest movies

As summer starts to fade and your thoughts turn to indoor entertainment, enjoy the ultimate big-screen experience at Cineworld and catch the latest blockbusters.

4

…bowl a strike! For a fun-packed night out with friends or family you can’t beat the buzzing atmosphere at Tenpin. Why stop at bowling? You can use your vouchers towards laser tag and karaoke at Tenpin too.

Other partners include...

With over 100 Reward Partners to choose from, you’re sure to find the perfect way to use your Clubcard vouchers. Love eating out? Get 2x the value of your vouchers to use towards a classic pub meal or chef’s special dish at one of Chef & Brewer’s traditional country pubs. Fancy getting out and about more? Exchange your vouchers to use with Railcard and save on train travel. With Railcards for young people, seniors and families, a Railcard gives you a significant discount off all your nationwide train travel for a whole year – the more you travel, the more you save!

HELPING YOU SPEND LESS

1. Collect points and turn them into vouchers in the Tesco Grocery & Clubcard app, or see them in your next statement.

2. Explore 100+ Reward Partners, such as Twycross Zoo, BrewDog and Eurocamp.

3. Exchange your Clubcard vouchers for a Reward Partner code.

4. Enjoy your chosen reward – there’s something for everyone.

GIVE ME MORE! Scan this QR code to fnd out more on Clubcard Reward Partners.

Best dressed

You love F&F clothes. Now your home can be just as stylish, thanks to easy pieces from the brand new F&F home range

Finding homeware that ticks all the boxes (fashion-forward, great quality and easy on the purse strings) can feel tricky at times. But step forward F&F. Already loved for its stylish yet functional fashion, the brand is now extending this ethos into homewares. Reimagined basics and on-trend F&F designs elevate any space, while neutral palettes, cosy fabrics and easy-to-style items mix and match across the seasons with pieces you already own. And the best part? You can pick up chic homeware alongside your weekly shop*

F&F’s textural whites and grounding neutrals are the anchor to all trends this season

Donna Bridgeman, Tesco head of design (home, lifestyle & clothing essentials)

NORDIC NESTING

Achieve the ultimate unwind with supersoft F&F towels in spa-inspired tones that create a calm, restful room. Indeed, the simplicity of the neutral colour palette is key in creating a contemporary, cosy look throughout your home. Use candles to cast a warm glow, opting for scents such as ylang-ylang and bergamot to help you relax.

Top: Washed Cotton Greige Duvet Set Double, £28; Cream Mohair Throw, £30; Mink Chenille Cushion, £7; Floral Stitched Cushion, £12; Textured Ceramic Lamp, £30

Inset: Mushroom Candle, £12; Neroli & Bergamot Apothecary Candle 350g, £8.50; Ylang-Ylang & Orange Blossom Candle 140g, £4 Left: Mole Supersoft Cotton Bath Towel, £7; Mole Supersoft Cotton Hand Towel, £5; Dark Brown Supersoft Cotton Hand Towel, £5; Cream Textured Bath Sheet, £12; Dark Brown Supersoft Cotton Bath Sheet, £9

FINER DINING

After a summer of hosting, reclaim the kitchen by making weeknight dinners more luxe. Organic, textured ceramics and woven placemats make dining at home a joy, while a muted colour palette allows the food on your table to look especially appetising. Brand new versatile glassware from F&F completes the effortlessly stylish look.

‘ U ‘ r

Update any space with just a few items that add a splash of texture or colour

Donna Bridgeman, Tesco head of design (home, lifestyle & clothing essential)

From left: Mabel Cereal Bowl, £3.50; Mabel Dinner Plate, £4; Harmony Placemat in Natural, £3.50; Welby Tinted Cocktail Coupe Glass, £3.50; Welby Tinted Wine Glass, £3.50; Mabel Cream 12-piece Cutlery Box Set, £40; Mabel Pasta Bowl, £3.50

THE BIGGEST CHILDREN’S

BOOK OF THE YEAR

‘A book stuffed full of fantastical, magical delight, and a world of richly imagined wonder’

From C RE SS IDA COW E LL author of How to Train Your Dragon

Cover illustration © Daniel Egnéus

Air-fryer special

COOK ONCE, EAT TWICE

We know you love an air-fryer, so we’ve given our double-duty recipes a special makeover

Crispy chicken autumn Caesar salad

Chicken parmigiana with spaghetti

Dinner tonight

CHICKEN PARMIGIANA WITH SPAGHETTI

Serves 4 freeze cooked chicken only

Takes 40 mins

Cost per serve £1.75

COOK’S TIP To cook the chicken in the oven, preheat to gas 6, 200°C, fan 180°C; cook the chicken on a baking tray for 12-15 mins until crisp and cooked through. Pour the passata and courgette into an ovenproof dish, top with 4 chicken pieces and cheese as per step 3; cook for a further 10 mins. Remove the chicken and slice.

150g crusty white bread, blitzed to crumbs

40g Grana Padano, fnelygrated

3tbspplainfour

2 eggs, lightly beaten

4chickenbreastfllets

500g carton passata with garlic and herbs

1 courgette, grated

200g reduced-fat mozzarella, torn

300g spaghetti

60g pack wild rocket

1-2 tbsp balsamic vinegar

1 In a shallow bowl, mix together the breadcrumbs, 30g Grana Padano and some black pepper. Put the flour and eggs in separate bowls.

2 Halve each chicken breast horizontally, so they’re half the thickness. Dip each piece in the flour, then the egg, and fnally the breadcrumbs until evenly coated. Add to the air-fryer in single layers, then cook at 200°C for 6-10 mins until golden, crisp and cooked through. Remove and set aside.

3 Wipe the base of the air-fryer and pour in the passata. Stir in the courgette, season with black pepper, then nestle 4 crispy chicken portions in the sauce (once cooled, set aside the remaining chicken in an airtight container for the Caesar salad, right). Top with the mozzarella and remaining Grana Padano, then cook for 4-5 mins until melted. Scoop out the chicken, slice and set aside.

4 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving a mug of water. Add the spaghetti to the sauce and toss, adding a little cooking water to loosen if needed. Divide between plates, top with the chicken parmigiana, then serve with the rocket, drizzled with the balsamic vinegar. Each serving contains

Lunch tomorrow

CRISPY CHICKEN AUTUMN CAESAR SALAD

Serves 4

Takes 15 mins

Cost per serve £1.69

COOK’S TIP If cooking in an oven, cook the croutons and reheat the chicken at gas 6, 200°C, fan 180°C for 10-12 mins until piping hot throughout.

200g crusty white bread, torn into bite-sized pieces

2 tbsp olive oil

4 leftover portions crispy chicken (from the Chicken parmigiana, left)

180g pack curly kale, woody stems removed ½ lemon, juiced

1 Little Gem lettuce, roughly torn

1 red onion, thinly sliced and rinsed under cold water

1 ripe avocado, cut into chunks

4 tbsp Caesar dressing

30g Grana Padano, shaved

1 Toss the bread in 1 tbsp olive oil and cook in the air-fryer at 200°C for 2 mins. Shake, then place the chicken on top. Cook for 5 mins until crisp and piping hot. Slice the chicken into strips.

2 Meanwhile, put the kale in a serving bowl and drizzle with the remaining oil. With clean hands, massage and scrunch the kale for 1-2 mins until softened and deep green in colour. Toss through the lemon juice, lettuce, red onion and avocado. Top with the croutons and crispy chicken, drizzle with the Caesar dressing and fnish with the Grana Padano shavings and a twist of black pepper to serve. Each serving contains

Dinner tonight

ROASTED VEGETABLE TOADIN-THE-HOLE

Serves 4

Takes 50 mins

Cost per serve 82p

COOK’S TIP To cook in an oven, preheat to gas 7, 220°C, fan 200°C and roast the squash for 10 mins before adding the other veg and cooking for 25-30 mins until tender. Preheat a drizzle of oil in a 22cm square roasting tray in the oven, pour in the batter, scatter over the vegetables and cook for a further 25-30 mins until golden and risen.

70g plain flour

2 eggs

125ml semi-skimmed milk

1 butternut squash, peeled, deseeded and cut into 1cm chunks

1½ tbsp olive oil

1 courgette, cut into 1cm half moons

1 red pepper, cut into 2cm chunks

2 red onions, cut into 2cm wedges

1 tsp smoked paprika ½ head broccoli, broken into florets

200g frozen peas

5g fresh parsley, fnely chopped onion gravy and mashed potato, to serve (optional)

1 Put the four in a jug or bowl, make a well in the centre; crack in the eggs. Gradually whisk in the milk until a smooth batter forms. Chill until needed.

2 Meanwhile, remove the shelf from the air-fryer if there is one. Tip the squash into the base with ½ tbsp olive oil, toss to coat, then cook at 200°C for 8 mins. Stir in the courgette, pepper, onions and smoked paprika, then cook for another 15 mins, stirring occasionally, until the squash is tender. Tip into a bowl and set aside.

3 Drizzle 1 tbsp oil in the base of the air-fryer and heat at 200°C for 30 secs. Pour over the batter, then scatter a third of the roasted veg on top, reserving the rest for the nachos (right). Cook for 13 mins without opening the drawer.

4 Bring a pan of water to the boil and cook the broccoli for 4-6 mins, adding the peas for the last 3 mins; drain well. Sprinkle the parsley over the toad-in-the-hole and serve with the veg, and onion gravy and mashed potato, if you like. Each serving contains

Lunch tomorrow

ROASTED VEGETABLE NACHOS

Serves 4

Takes 15 mins

Cost per serve £1.54

COOK’S TIP If cooking in an oven, preheat to gas 6, 200°C, fan 180°C. Arrange the nachos in an ovenproof dish and cook for 8-10 mins until the cheese has melted.

200g pack lightly salted tortilla chips

500g roasted vegetables (from the Toad-in-thehole, left)

400g tin black beans, drained and rinsed

200g pot fresh salsa

150ml pot soured cream

30g fresh coriander, fnely chopped

50g sliced green jalapeños in brine, drained and fnely chopped (optional)

80g 30% reduced-fat extra mature cheese, grated

1 Remove the shelf from the air-fryer. In the air-fryer drawer, layer the tortilla chips, roasted veg, beans, salsa, soured cream, 15g coriander, jalapeños (if using) and grated cheese.

2 Cook in the air-fryer at 200°C for 5 mins until piping hot and the cheese has melted.

3 Carefully transfer the nachos to a large plate or bowl, then scatter with the remaining coriander to serve. Each serving contains

same trusted formula Smart new look,

*Plant-Based DHA sourced from algae.

**Based on 600ml daily intake of SMA® Follow-on Milk and 400ml daily intake of SMA® Toddler milk

†Beneficial effect of essential fatty acids is obtained with a daily intake of 2 g of α-linolenic acid and 10 g of linoleic acid.

IMPORTANT NOTICE: Breast milk is best for babies and breastfeeding should continue for as long as possible. SMA® Follow-on Milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. SMA® Toddler Milk is suitable for young children from 1-3 years, as part of a varied and balanced diet and it is not a breast milk substitute.  ZTT1300_0524

We’ve turned back the clock and asked our first ever reader tester to approve these recipes

1

Tried it, liked it

Nicky lives on the Isle of Wight with partner Kieran and their daughter Georgie. ‘I’m thrilled to do 5 for £25 again – I’ve cooked lots of the recipes over the years! As everyone is feeling the pinch, finding affordable meals is very important to us.’

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

2

3 4

£25 total is based on online prices at the time of going to press. Prices may change and products are subject to availability 5

Didyou know?

We’ve been running this meal-planning series since 2019; it’s one of your all-time favourite features.

1TUNA MELT FISHCAKES

Serves 4 freeze fishcakes only

Takes 45 mins

4-pack baking potatoes, peeled and chopped

80g spring onions, finely chopped

2 x 145g tins tuna in brine, drained

200g tin sweetcorn, drained

2 tbsp plain flour

210g ball mozzarella, drained and cut into 8

2 slices wholemeal bread, whizzed to crumbs

1 tbsp olive oil

380g frozen peas

½ lemon, zested and juiced

10g fresh mint, leaves finely chopped

Simple, tasty and quicksuperto make. A hit all round Ô S Ô d

1 Boil the potatoes for 15-20 mins until tender, then drain and mash. Preheat the oven to gas 6, 200°C, fan 180°C.

2 Mix three-quarters of the spring onions, all of the tuna, sweetcorn and the flour into the mash. Season and mix well. Divide the mash mixture into 8, shape each into a 4cm thick patty, then push a piece of cheese into the centre. Re-shape to cover and seal.

3 Turn the fishcakes in the breadcrumbs to coat well.

4 Heat the oil in a frying pan over a medium heat, then fry the fishcakes in batches for 2 mins each side, or until golden. Transfer to a baking sheet, then bake for 10 mins, or until piping hot and the cheese has melted.

5 Meanwhile, boil the peas for 4 mins; drain, then roughly mash. Stir through the lemon juice and mint. Serve with the fishcakes, scattered with the remaining spring onions and lemon zest. Each serving contains

BEETROOT TARTS WITH PEA & RADISH SALAD

Serves 4 freeze tarts only

Takes 45 mins

450g pack shortcrust pastry mix plain flour, for dusting

100g red onion chutney

500g pack cooked beetroot, cut into small wedges

100g soft cheese

20g pumpkin seeds

1 tbsp milk

350g frozen peas

1 lemon, zested and juiced

100g radishes, sliced

1 tbsp olive oil

½ red onion, thinly sliced

5g fresh dill, roughly chopped

Amazing! The chutney and soft cheese gave this a luxurious edge. I’d serve this to guests Ô A

1 Make up the shortcrust pastry mix to pack instructions. Turn out onto a lightly floured surface, divide into 4 and roll out each piece into a 20cm circle. Transfer to 2 lined baking trays and prick the pastry all over with a fork. Preheat the oven to gas 6, 200°C, fan 180°C.

2 Spread the chutney over the pastry circles, leaving a 2cm border. Arrange the beetroot wedges on top, overlapping slightly; season. Dot the top with soft cheese, then scatter over the pumpkin seeds.

3 Fold the pastry rim up over the edge of the filling, brushing the pastry with the milk and firmly pressing each fold together. Bake for 20-25 mins until golden.

4 Meanwhile, boil the peas for 3 mins, drain and rinse under cold water to cool. Add to a bowl with the lemon juice, radishes, oil, onion and dill; toss to mix.

5 Cool the tarts on a wire rack for a few mins before serving with the pea and radish salad, and scatter with the lemon zest to serve.

Each serving contains

JACKET

POTATOES WITH MACKEREL & APPLE SLAW

Serves 4

Takes 30 mins

4-pack baking potatoes, scrubbed

2 tbsp olive oil

100g low-fat natural yogurt

1 lemon, zested and juiced

2 x 125g tins mackerel in spring water, drained

200g red cabbage, finely shredded

100g radishes, cut into matchsticks

1 gala apple, cut into matchsticks

10g fresh dill, roughly chopped

150g baby spinach 3

1 Preheat the oven to gas 7, 220°C, fan 200°C. Pierce the potatoes a few times with a fork, then microwave on high for 10 mins, or until easily pierced with a knife. If not quite ready, cook for a further 3-5 mins, then test again.

2 Mix together 1 tbsp oil and ½ tsp salt, and carefully rub into the softened potatoes, transfer to a baking tray, then bake for 10-15 mins until golden and crisped.

3 Meanwhile, mix the yogurt, lemon zest and half the juice in a large bowl. Add the mackerel, cabbage, radishes, apple and most of the dill and toss to coat.

4 Split the potatoes open and fill with the mackerel and apple slaw. Add the remaining dill. Toss the spinach with the remaining oil and juice, season lightly, then serve alongside the potatoes.

Each serving contains of the reference intake. See page 5.

CHICKEN CHILLI

Serves 4

Takes 30 mins

1 tsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

250g frozen sliced mixed peppers

500g pack 5% fat chicken mince

2 tbsp red onion chutney

30g pack fajita seasoning

400g tin red kidney beans, drained and rinsed

400g tin chopped tomatoes

250g long-grain rice

4 tbsp low-fat natural yogurt

20g spring onions, finely sliced

1 Heat the oil in a pan over a low-medium heat and fry the onion for 5 mins. Increase the heat to high, stir through the garlic and peppers, and cook for 2 mins more.

2 Add the chicken mince and cook for 5 mins. Stir through the chutney and half the fajita spice mix (or more if you prefer it spicier), then add the kidney beans and chopped tomatoes. Simmer for 10 mins, or until thickened.

3 Meanwhile, cook the rice to pack instructions. Divide among plates, then spoon over the chilli. Top with yogurt and scatter with the spring onions to serve.

Each serving contains

See page 5.

ÔWe all enjoyedthoroughly this! And it made enough for lunches in the week. I’ll definitely make this again

Ô

SHOPPING LIST

4-pack Suntrail Farms lemons

GREEN VEG RISOTTO

Serves 4

Takes 40 mins

1 tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, finely chopped

1 lemon, zested

300g long-grain rice

75g red onion chutney

1 vegetable stock pot, made up to 1.3ltrs

100g baby spinach

250g frozen peas, defrosted

10g fresh mint leaves, picked

100g soft cheese

30g pumpkin seeds, toasted

1 Heat the oil in a frying pan over a low-medium heat and fry the onion with some seasoning for 5 mins. Add the garlic, half the lemon zest and the rice, stirring until the rice is coated.

2 Stir through the chutney, then add a ladleful of stock, stirring constantly until almost all the liquid has been absorbed. Repeat for 10-15 mins until the rice is cooked but still al dente, and about 200ml stock remains. Remove from the heat.

3 Add the remaining stock to a blender with the spinach, half the peas and half the mint, then blitz until smooth. Pour into the risotto with the remaining peas and half the soft cheese and return to a low heat for 3-4 mins until piping hot. Divide among bowls, top with the remaining soft cheese, then scatter with the remaining lemon zest, mint leaves and the toasted pumpkin seeds to serve.

Each serving contains

1 gala apple

20g pack fresh dill

30g pack fresh mint

150g pack pumpkin seeds

1 large garlic bulb

100g bunch spring onions

240g pack radishes

500g pack cooked beetroot

250g bag baby spinach

1 onion

1 red onion

1 red cabbage

2 x 4-packs baking potatoes

500g pack 5% fat chicken mince

200g pack Creamfields soft cheese

210g pack Creamfields mozzarella

500g pot Creamfields low-fat natural yogurt

800g loaf H. W. Nevill’s wholemeal sliced bread

30g sachet fajita seasoning

1kg pack Grower’s Harvest long-grain rice

400g tin Grower’s Harvest chopped tomatoes

400g tin Grower’s Harvest red kidney beans

200g tin sweetcorn

2 x 145g tins Stockwell & Co. tuna chunks in brine

2 x 125g tins mackerel in spring water

295g jar red onion chutney

450g pack shortcrust pastry mix

500g pack frozen sliced mixed peppers

900g pack frozen Grower’s Harvest garden peas

+ FROM YOUR STORECUPBOARD

Plain flour, olive oil, milk, vegetable stock pot

TOP MARKS

Get ready for the new school year with these quick mealtime wins

LIVEN UP LUNCHES

Stock up on Princes Tuna Chunks in Spring Water 4 x 145g, £4.25 (73p/100g), for speedy lunchbox prep. Tuna is naturally high in protein and makes a tasty filling for wraps and sandwiches. Simply mix with sweetcorn and mayo, then load in with crunchy lettuce.

BREAKFAST CLUB

Start the day with an Actimel Kids Strawberry Banana Yogurt Drink 4 x 100g, £2 (50p/100g). Packed with live cultures and vitamins D and B6 to support the immune system* , one of these smallyet-mighty bottles is great with your little one’s first meal of the day. *

**

Pop a pot of Hartley’s Ready To Eat Jelly 125g, regular price 65p (52p/100g), Clubcard price** 45p (36p/100g), into their lunchbox for a breaktime treat. This strawberryflavoured jelly contains real fruit juice.

WHAT’S FOR DINNER?

Returning to a busy routine couldn’t be easier with Schwartz Spaghetti Bolognese recipe mix 40g, 95p (£2.38/100g) – your shortcut to a meal all the family will love. Using only a handful of extra ingredients, you can have a flavourful ragu on the table in under 30 minutes.

JAMIE’S FAMILY FAVOURITES

Embrace the change of season with Jamie’s hearty but healthy, great-value recipes

With the kids back at school and autumn around the corner, it’s always handy to have some easy and comforting recipes up your sleeve. With that in mind, and especially for the 20th anniversary issue, I’ve pulled some Oliver household family favourites out of the bag – trusty, reliable, full of the good stuff, and made with humble ingredients to keep the costs in check. First up is my hearty Thai red squash soup – mild enough for the kids but brimming with flavour for the grown-ups. Plus, the Mighty meatball bake and Spicy aubergine & tomato pasta are both Better Baskets recipes, helping you make better choices, eat well and reduce food waste. Enjoy!

GIVE ME MORE!

Scan this QR code to find lots of Jamie’s recipes, on Tesco Real Food.

‘Celebrating seasonal squash and end-of-thesummer peppers, this vibrant bowlful is a treat to eat come rain or shine. Topped with noodles, crunchy garnishes and a squeeze of lime, this tasty dish packs a proper punch.’

THAI RED SQUASH NOODLE SOUP

WITH TOFU, LIME & SPRING ONION

Serves 6

freeze soup only

Takes 1 hr

Cost per serve £1.46

1 butternut squash (1.2kg)

olive oil

2 red or orange peppers

200g vermicelli rice noodles

399g pack Plant Chef organic firm tofu

1 bunch of spring onions

1 lime

2 heaped tbsp Thai red curry paste

400ml tin of light coconut milk

Didyou know?

You don’t need to throw the squash seeds away. Toast or roast them with a pinch of seasoning and either scatter over your soup for bonus crunch or enjoy as a snack!

1 Preheat the oven to gas 6, 200°C, fan 180°C. Halve the squash lengthways, scrape out and reserve the seeds (see tip, below) and chop into 3cm chunks. Toss in a roasting tray with 1 tbsp of olive oil and a pinch of sea salt and black pepper; roast for 45 mins.

2 Meanwhile, deseed and chop the peppers into bite-sized pieces, adding them to the tray for the last 20 mins, turning the squash at the same time.

3 Rehydrate the noodles in a bowl of boiling water, then drain and toss with a little olive oil.

4 Wrap the tofu in a clean tea towel, place a tin or two on top and press down to remove the excess moisture. Trim the spring onions, then slice the greens into thin strips and place in iced water, and roughly chop the whites.

5 Toss the pressed tofu with 2 tsp of olive oil and a pinch of salt and pepper, then place in a large, deep nonstick pan on a medium heat. Fry for 5-10 mins, turning regularly, until golden and crisp all over, then remove. Finely grate over the lime zest and cut into 6 cubes.

6 Place the pan back on a medium heat with the spring onion whites and curry paste, then cook until softened. Pour in the coconut milk, along with 2 tins’ worth of water, and bring to the boil.

7 Scrape three-quarters of the roasted squash and peppers into the pan, simmer for a few mins to heat through, then blitz to your desired consistency. Season to taste with salt, pepper and lime juice.

8 Divide the noodles, reserved roasted veg and tofu between bowls, ladle in the soup, then drain the curly spring onions and scatter on top. Slice any remaining lime into wedges for squeezing over. Each serving contains

JAMIE’S TOO GOOD TO WASTE

‘Never waste a chilli! Simply pop them in the freezer if you don’t think you’ll use them in time, then grate them from frozen into all kinds of dishes, like this super-easy pasta.

It’s a fantastic way to add big favour fast, while preventing food waste. I’ve used wholewheat pasta here, which gives the dish a lovely nutty favour. Yum!’

SPICY AUBERGINE & TOMATO PASTA

WITH CHILLI & PARMESAN

Halve a couple of aubergines, chop into 3cm chunks, then char in a large, dry, nonstick frying pan on a medium heat, turning occasionally. Add 1 tbsp of olive oil to the pan and finely grate in a garlic clove. Stir in a 400g tin of plum tomatoes, grate in a frozen chilli, then cover and simmer gently over a low heat for 40 mins or until sweet and soft, stirring occasionally. Taste and season with sea salt, black pepper, runny honey and red wine vinegar. Toss with freshly cooked wholewheat penne and finely grated Parmesan cheese, adding splashes of the cooking water to loosen, if needed.

WE USED

Wholewheat Penne

500g, 75p (15p/100g), offers a great nutty taste for pasta bakes.

‘Get back-to-school ready with my budgetfriendly, one-pan meatball bake. Whizzing lentils into the meatball mixture not only helps stretch the minced beef that little bit further, but you’ve got the added bonus of it counting towards your 5-a-day. Hooray!’

MIGHTY MEATBALL BAKE

WITH PESTO & PARMESAN

Serves 4 before cooking

Takes 40 mins

Cost per serve £1.15

390g tin of green lentils

50g wholemeal bread

4 tbsp green pesto

250g pack lean beef steak mince 5% fat

1 red pepper olive oil

400g tin of plum tomatoes

20g Parmesan cheese

Didyou

know?

We’ve made this recipe cheaper for you by swapping out half the mince for a tin of lentils.

1 Drain the lentils, then blitz in a food processor with the bread and 1 tbsp of pesto. Season generously with sea salt and black pepper, then pulse in the minced beef.

2 Preheat the oven to gas 4, 180°C, fan 160°C and place a large hob-safe casserole pan on a high heat. Deseed the pepper and cut into pieces, then place in the dry pan to blister and cook for 5 mins.

3 Divide the meatball mixture into 12, then use wet hands to roll into balls. Push the pepper pieces into the middle of the pan and drizzle 1 tbsp of olive oil around the outside. Drop in the meatballs and cook for 5 mins, or until golden and gnarly all over, turning and shaking the pan occasionally for even cooking.

4 Scrunch in the tomatoes, adding three-quarters of a tin’s worth of water, then give everything a gentle stir and bring to the boil for a few mins. Finely grate over half the Parmesan, then bake in the oven for 20 mins or until bubbling.

5 Dollop over the remaining pesto and grate over the remaining Parmesan to finish. Delicious served with freshly cooked pasta, mashed potatoes or crusty bread for dunking.

Each serving contains of

page 5.

GOOD FOR YOU, BETTER FOR YOUR POCKET AND BETTER FOR THE PLANET TOO

Jamie’s Mighty Meatball recipe is good for you, better for your pocket and better for the planet too, when you use a tin of green lentils with 250g lean beef steak mince, instead of using 500g of the same mince. The results proved that as well as being good for your pocket, Jamie’s recipe…

Reduces overall environmental impact

Reduces land use

Reduces water use

More ways with lentils

Load into other mince-based dishes like Bolognese, sloppy Joes or cottage pie.

Blitz lentils, mushrooms, breadcrumbs, garlic and herbs, then wrap in filo pastry and bake for flaky rolls.

Stir through vegetable curries or stews to bulk them out - this will add fibre too!

Green Lentils in Water 390g, 59p (15p/100g)

GIVE ME MORE!

Scan this code to learn more about how this recipe is better for the planet.

Lean Beef Steak Mince 5% Fat 250g, £2.19 (88p/100g)

Using our Lean Beef Steak Mince 5% Fat (250g) in this recipe with a tin of Green Lentils (390g) has a lower environmental impact than using our Lean Beef Steak Mince 5% Fat (500g). Verify using the QR code.

Kitchen secrets

We’ve learnt a lot of clever cooking tricks over the years, so here are some of the handy hacks the food team swears by

1 Run out of self-raising flour? Make your own with 2 tsp baking powder per 150g plain flour. Easy!

2 Add splashes of soy sauce with balsamic in tomato salads – it gives a lovely, savoury flavour that adds contrast.

3 In sponge cakes, replace 25g flour with cornflour (or custard powder) to make them softer and more moist.

4 If your tomato sauce tastes too acidic, add a pinch of bicarb to even out the flavour. Finish with a knob of butter.

5 Throw a few finely chopped anchovies into stews and sauces. You won’t really be able to taste them, but they’ll add a real depth of flavour.

6 Stir stuffing mix into homemade meatballs for more texture.

7 Store fresh chillies and ginger in the freezer and grate into dishes straight from frozen.

8 Make caramelised onions in a flash by

adding a pinch of bicarbonate of soda. (This will make them lose their texture, so it’s best used for sauces.)

9 Peel garlic quickly by bashing a clove with the side of your knife – the skin will slip off easily.

10 For fast ‘roasties’, microwave pierced whole new potatoes for 5 mins, then crush lightly and fry for 5 mins each side.

11 Try grating carrot and courgette into sauces to speed up the veg cook time.

12 Make a bechamel-style sauce by mixing ricotta with beaten eggs, then use in a lasagne. See Clever cooks in our recipe collection at the back of this mag for more ideas.

13 Stale bread? Sprinkle with water and microwave for 30 secs or until warmed and softened.

14 Label freezer bags at the top and store upright, as in a filing cabinet, so it’s easier to see what’s there. Also, ‘flat freeze’ liquids like soup in bags to save space. They’ll defrost quicker too.

‘Save the brine from a jar of pickles or olives and add a splash to homemade salad dressings, garlic mayo, or even a dry martini Elli, head of food ‘ i

Treat of the week

Give jelly and ice cream a grown-up twist with this party trick

COSMOPOLITAN JELLIES

Serves 6 Takes 15 mins plus 4 hrs setting Cost per serve £1.78

Chop up a 135g pack strawberry jelly and stir vigorously in a heatproof jug with 200ml boiling water until fully dissolved. Add 50ml triple sec, 100ml vodka, the juice of 2 limes and 200ml cranberry juice, and mix well.

Divide 200g fresh raspberries between serving glasses, then pour over the jelly mixture. Put in the fridge to set for at least 4 hrs or overnight. To serve, top each with a scoop of Tesco Finest vanilla ice cream and finish with a twist of lime or orange zest

Each serving contains of the reference intake. See page 5. Carbohydrate 34g Protein 4g Fibre 2g

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