Tesco magazine – July/August 2016

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J U LY / A U G U S T 2 0 1 6

F O O D F A M I LY L I V I N G

F O O D F A M I LY L I V I N G

LIFE’S BEACH FUN &AGAMES Fab newactivities ideas for Easter your seaside the kids willpicnic love

J U LY/ A U G U S T 2 0 1 6

STAY &TASTE PLAY GOOD

Outdoor toys Fresh, flavoursome, your kids will love seasonal recipes

e m g n i r B

e n i h suns

IN STYLE BBQ-TASTIC

Thebest newburger looks The for your ever... andhome more!

VOTED BRITAIN’S FAVOURITE SUPERMARKET 2016 For details, see page 5

Best in glass

M A K E T H E MOST OF YOU R SU M M E R G E T-T OG E T H E R S W I T H T H E SE DE LIC IOU SLY R E FR E SH I NG DR I N K S

Whie nights

The Italians call it the aperitivo – that early evening drink served alongside light snacks. The perfect pour for such times is the versatile Martini Vermouth – refreshingly light, filled with quality botanicals, and available in Extra Dry, Bianco and Rosso. One of the coolest ways to enjoy it is in a Martini

Bianco and tonic, pictured here.

To make, mix 60ml Martini Bianco and 60ml tonic, in a tumbler over ice, and add a slice of lime. Martini Vermouth, £9/1ltr*

#playwithtime

House of orange It’s the sweet and bitter orange peels, when distilled with all-natural ingredients, that give Cointreau its unmistakable zesty aroma and balanced, fruity taste. This orange liqueur is a brilliant base for summer cocktails, such as the classic Cointreau Fizz. Simply fill a tumbler with ice, add 50ml Cointreau and 20ml fresh lime juice, then top with sparkling water and stir. There are endless twists you can try, too – with cucumber, berries or chopped fruit. Cointreau, £13/50cl**

Cointreau.com @CointreauUK @Cointreau_officiel Please enjoy responsibly

LA DOLCE VITA Miscela means blend in Italian, and these easy-drinking wines combine the very best of the grape varieties grown on the island of Sicily. One sip and you and your friends will be transported to a Mediterranean piazza, where the Miscela wine story began. The white wine offers aromas of lemon and peach with hints of refreshing apple, while the red has notes of ripe and jammy black fruit. Both will bring a little Italian pizzazz to any social gathering over the summer months.

Miscela Nero d’Avola Syrah, £5/75cl†; Miscela Grillo Pinot Grigio, £5/75cl†

Miscelawine

@Miscela_wine

F O O D F A M I LY L I V I N G SAVINGS 50p OFF

Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. eCoupon: For tesco.com/groceries enter GRHT4H at the online checkout. Offer ends 23:59 on 30/08/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 20/07/16 until 30/08/16. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for resale or publication.

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Offer valid from 20 July 2016 to 30 August 2016.

Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. eCoupon: For tesco.com/groceries enter GRHFFY at the online checkout. Offer ends 23:59 on 30/08/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 20/07/16 until 30/08/16. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for resale or publication.

Copied or damaged coupons will not be accepted. Coupon has no cash value and no change will be given. It cannot be used in conjunction with other promotional offers.

Offer valid from 20 July 2016 to 30 August 2016.

your next single purchase of Merrydown Vintage Medium Cider 750ml

1 x 75cl bottle of Blossom Hill Crisp & Fruity White or Blossom Hill Soft & Fruity Red F O O D F A M I LY L I V I N G

50p OFF

30p OFF

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Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer.

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It cannot be used in conjunction with other promotional offers.

Offer valid from 27 July 2016 to 30 August 2016.

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It cannot be used in conjunction with other promotional offers.

Offer valid from 20 July 2016 to 30 August 2016.

when you buy Mr Muscle assorted 500ml Triggers, Mr Muscle Drain Foamer, Mr Muscle Drain Gel and Mr Muscle Oven Cleaner, to mark Mr Muscle’s 30th birthday!

any one of Uncle Ben’s Rice and Grains 220g Pouches

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Food F O O D F A M I LY L I V I N G

8 IN SEASON

58 MILKY WAY

Great ideas for making the most of summer’s fresh produce

Whizz up these gorgeously creamy shakes

16 VARIETIES

Let’s be honest. Our British summers can be pretty hit and miss, can’t they? In fact, if there’s one thing you can count on, it’s the unpredictability of the weather. But that only makes me more determined to grab every sunshine opportunity as it arises – and this issue is jam-packed with ideas to help you do exactly that. Whether you’re after picnic inspiration (p36) or fabulous outdoor toys and games (p32), brilliant barbecue recipes – including what is probably the Best Burger Ever! (p50) – or clever ways to make the most of your holiday time (p23), be sure to seize the moment – and make it count! Oh, and if you need a quick-fix scoop of summer, look no further than p44; our ice creams have to be tasted to be believed...

Sarah Gooding, ACTING EDITOR

The team EDITORIAL Acting editor Sarah Gooding Deputy editor Jo Wooderson Managing editor Tania Sansom Chief sub editor Lauren Hoffman Sub editor Rob Goodway Features editor Aviva Attias Editorial assistant Bryony Bowie Senior digital editor (food) John Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editors Elli Donajgrodzki, Tara Booth Content managers Martha Burton, Simron Chana Social media manager Sophie Taylor Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editors Nina Brennan, David Jackson Senior designer Jade Cooper-Collins Designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 01992 314 326 Senior client directors Alan Davis 01992 314 320, Tom Glenister 01992 314 254 Client directors Luke Stopher 020 8832 9706, Amanda Crofts 01992 314 227, Lorraine Davies 01992 314 256, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314 172 Promotions and projects managers Susan Leydon 01992 314 318, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny McIvor Group art director Iona Newton Acting business director Jessica Haigh Senior account managers Suzanne Ashley-Tagoe, Aisha Singleton Account executive Cherokee Seebalack PRODUCTION Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Rachel Linstead, Julie Stevens, Dorinda Talbot, Lucie Tobin, Michaela Twite and Attalia Yaacov-Hai TESCO Head of content and conversation Emma Arnold Publishing Manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett

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Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco@ tescomagazine.co.uk Website cedarcom.co.uk © 2016 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody Printed by Eurogravure S.p.A

For more information about responsible drinking, visit www.drinkaware.co.uk

Get in touch Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk @Tesco facebook.com/tesco

We put the spotlight on juicy stone fruits

18 WHAT’S IN STORE Brilliant food and drink buys on shelves now

36 BESIDE THE SEASIDE Crowd-pleasing recipes for a great British picnic

44 PLAY IT COOL Beat the heat with these luscious ice-cream treats and lollies

49 BOTTLE BANK Own-label wines are given a brand-new look

50 ALL FIRED UP Create the ultimate burger, plus more alltime barbecue favourites

58

61 EVERYDAY EASY Tasty, fuss-free meals

66 RULE THE ROAST Sunday lunch gets a Hawaiian twist

73 TROLLEY DASH Cook up a storm with just a few ingredients

75 DINNER FOR TWO Delicious meals to share any night of the week

79 MASTERCLASS Step-by-step guide to courgette tempura

83 MAKE MORE OF IT Inventive ideas to help transform your leftovers

104 RECIPE INDEX All of this issue’s recipes

61 99 Family 23 HAPPY DAYS Top tips for making the most of your holiday

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30 EAT LIKE A CHAMPION How Tesco is helping children understand the link between food and energy

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32 FUN AND GAMES

COVER PHOTOGRAPHY STUART OVENDEN COVER FOOD STYLING BIANCA NICE COVER PROP STYLING JENNY IGGLEDEN

Keep the kids happy with these fab outdoor toys

Living 7 JOIN THE CONVERSATION

95 GET HOLIDAY SAVVY

Our pick of your letters, tweets and emails

Make your money go further when you travel this summer

85 GOOD SPORT Traditional sports are cool again – get involved!

88 YOUR SUMMER HAIR CARE SORTED

99 NOTEBOOK Events, tricks and tips to help you make the most of July and August

102 PRIZE DRAW

Expert advice from hair guru Daniel Galvin Jr

Win a luxury holiday for two to Dubai

93 BEAUTY CONFIDENTIAL

106 BISCUIT TIN

Readers test the latest sun-protection formulas

Grab a cuppa, pop your feet up and enjoy these bite-size reads

B R I TA I N ’ S F AV O U R I T E SUPERMARKET

Customers have voted Tesco ‘Britain’s Favourite Supermarket’ at the Grocer Gold Awards. The award surveyed 5,798 households on areas including price, quality and shopping experience. For details and verification, please see thegrocer.co.uk or contact Tesco Stores Ltd AL7 1GA. 5

I nb o x

JOIN THE CONVERSATION W E L OV E T O H E A R F RO M YO U – G E T I N T O U C H W I T H YO U R ST O R I E S

Letters may be edited for length and clarity. *Open to UK residents, aged 18+. Normal exclusions apply. Send in your letter by 23·55 on 17 August 2016 for a chance to win a Kenwood Blend-Xtract Sport smoothie maker. One ‘Star letter’ will feature in each issue of Tesco magazine between May 2016 and October 2016. There is one prize to be won. Promoter: Tesco Stores Limited.

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE

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Tesco Food Family Living magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk @Tesco facebook.com/tesco

Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Blend-Xtract Sport smoothie maker*.

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STA

R CLASS ACT LETTER I’m a home economics teacher and have recently discovered your super magazine and, in particular, the In Season feature. We teach pupils about sustainable foods, and many of the articles in the May issue were really useful for this subject. We’re really delighted to see you encouraging the use of fresh, local produce. Well done.

Aileen Cairns, Edinburgh FRESHER APPROACH As a student just finishing my first year of university, I have loved reading Tesco magazine for inspiration and tips. I was terrified of falling into the ‘beans and pasta’ student diet but, through ordering my shopping online and following the recipes I’ve found in your magazine, it’s been so easy to cook for myself. I particularly love the Dinner for two feature that gives me an evening meal, then lunch the next day, too! Thank you for filling the mag with recipes that prove anyone can cook nice food.

Rebecca Harrington, Hampshire

FREE AND EASY I can’t tell you how happy I was to see the ‘Piece of cake’ story (pictured, right) in What’s In Store [May issue]. Tesco is myy go-to shop for free-from foods since being diagnosed with Coeliac disease last year. It was also great to see you championing Coeliac Awareness Week! A huge thank you from a loyal customer.

Amber England, Nottinghamshire

MASTER CHEF I’ve been stuck in a rut cooking the same meals, week in, week out, for my husband and four children.

I picked up your May magazine for the first time, and have been busily cooking all the recipes – Spinach menemen, Piri piri prawns, Sticky spiced ribs and Polpette to name just a few! The family now thinks I’m amazing, and are already saying they can’t wait for what’s in the next magazine. Thank you!

Lisa Worsley, Hertfordshire

What’s trending on Tesco Instagram, Twitter and Pinterest Pinterest @TescoFood Cool down with a Rojito – perfect for barbecues.

Instagram @TescoFood Get inventive with flatbreads for a delicious summer lunch.

Twitter @Tesco Aubergine and halloumi rolls with chickpea salad. Yum!

Keep in touch with us on Twitter at @Tesco

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in season GORGEOUSLY VIBR ANT DISHES THAT MAKE THE MOST OF SUMMER’S ABUNDANT FRESH PRODUCE

Peas These bright, luscious pods are at their best from now until October.

Peas can be whizzed to make a soup, braised in butter or blanched as a side (add mint to enhance their flavour).

Choose pods that are full but not bulging – less mature peas are softer and sweeter.

Cook fresh peas in a small amount of unsalted boiling water for 2-3 minutes or steam for 1-2 minutes.

* * *

H E R BY P E A H O U M O U S Serves 6 Takes 15 mins Cost per serve 34p 250g peas 1 garlic clove 1 tbsp extra-virgin olive oil, plus extra for drizzling 1 lemon, zested and juiced 1 x 400g tin chickpeas, drained (2 tbsp brine reserved) and rinsed 2 tbsp tahini paste handful mint leaves, roughly sliced, plus extra to garnish handful chives, chopped crudities, to serve griddled pitta, to serve

1 Cook the peas in a pan of boiling water for 2 minutes, or until just tender. Drain and run under cold water, then drain again.

2 In a food processor, whizz all but a handful of the peas with the garlic, oil, lemon zest and juice, chickpeas and brine, tahini and herbs, until smooth. Season.

3 Fold through the remaining peas, then spoon into a bowl. Drizzle with a little extra oil and garnish with the extra mint leaves.

Serve with pitta and/or crudités, as you prefer.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

613kJ 147kcal 7%

8g 12%

1g 7%

1g 2%

0·4g 7%

of the reference intake. See page 104.

Carbohydrate 12g Protein 7g Fibre 4g

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Find more pea recipes at tesco.com/realfood

Summer h a rvest

Beetroot With its sweet, earthy flavour, beetroot is delicious in salads and soups, and adds depth to chocolate cakes, too.

Beetroot is at its sweetest in July; pick beets that feel firm when pressed.

The green leaves are also edible: wilt larger ones with butter and lemon juice, as you would spinach, or use in salads.

To roast, wash (but don’t peel), then trim the stalks and root to about 3cm each – this will prevent the colour from bleeding. Wrap in foil, roast, then peel and remove the stalk and root.

* * *

B E E T R O OT S A L M O N W I T H P OTATO S A L A D A N D CUCUMBER PICKLE Serves 2 (freeze salmon only) Takes 25 mins, plus marinating Cost per serve £2·70 2 skin-on salmon fillets 1 beetroot, grated 1cm piece ginger, grated 1 tsp mustard seeds 2 tbsp chopped dill 1 lemon, zested and juiced 1 tbsp olive oil

For the potatoes 400g new potatoes 2 tbsp half-fat crème fraîche 2 tsp creamed horseradish For the pickle 100g cucumber, chopped 2 tsp white wine vinegar 1 tsp sugar

1 Put the salmon in a sealable food bag. Add the beetroot, ginger, mustard seeds, half the dill, the lemon zest and juice and 1 tsp olive oil. Chill for at least 3 hours, or overnight.

2 Cook the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain and cool under cold water. Once cool, toss with the crème fraîche and horseradish. Season.

3 In a bowl, mix the cucumber, vinegar, remaining dill, sugar and a pinch of salt.

4 Heat the remaining oil in a frying pan over a medium heat. Cook the salmon, skin-side down for 3-4 minutes, then turn and cook for a further 2-3 minutes. Serve with the potato salad and cucumber pickle.

Each serving contains Energy

2283kJ 546kcal 27%

Fat

Saturates

Sugars

Salt

29g 6g 10g 0·8g 42% 31% 11% 13%

of the reference intake. See page 104.

Carbohydrate 41g Protein 33g Fibre 4g

Find more beetroot recipes at tesco.com/realfood

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ENGLISH LAVENDER ENGLISH ROSE

THE FRESH, NEW CONTEMPORARY CLASSIC FRAGRANCES BY

Find us on: facebook.com/yardleylondonuk twitter.com/YardleyLondonUK

S u m me r ha rv e s t

Courgettes This versatile green vegetable is tender and easy to cook.

The smaller the courgette, the more flavour it has. Choose ones that are shiny and firm to the touch.

Courgettes are in season from midJune to mid-September.

Try using a spiraliser or julienne peeler to slice into ribbons. Serve raw, steam or fry in a little olive oil to soften slightly.

* * *

CO U R G E T T E FA L A F E L S W I T H T Z AT Z I K I Serves 4 Takes 25 mins Cost per serve 21p 1 large courgette, trimmed and grated 2 x 400g tins chickpeas, drained and rinsed 3 tbsp plain flour 2 tsp harissa handful coriander, roughly chopped 2 garlic cloves, crushed 1 lemon, zested and juiced 2 tbsp sunflower oil For the tzatziki 1 tsp extra-virgin olive oil 6 tbsp Greek yogurt handful mint leaves, sliced

1 Wrap the courgette in a clean tea towel and squeeze out any excess moisture. Set aside.

2 Put the chickpeas, flour, harissa, coriander, 1 garlic clove, the lemon zest and a little seasoning in a food processor. Whizz until smooth. Add half the courgette and pulse briefly to combine.

3 Divide the mixture into 12 equal balls, then flatten into patties.

4 Heat the sunflower oil in a frying pan over a medium heat and cook the falafels in 2 batches for around 2-3 minutes each side, until golden and crisp. Set aside and keep warm if eating straight away. If making ahead, cool, then chill for up to 2 days; enjoy at room temperature or warmed in the oven.

5 Meanwhile, mix the remaining courgette with the lemon juice, olive oil, yogurt, mint and the remaining crushed garlic. Season to taste and serve with the falafels.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

372kJ 89kcal 4%

4g 6%

1g 4%

1g 1%

0¡3g 6%

of the reference intake. See page 104.

Carbohydrate 10g Protein 4g Fibre 2g

Find more courgette recipes at tesco.com/realfood

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S u m me r ha rv e s t

Blackberries

B L AC K B E R RY C L A F O U T I S

Naturally glossy, blackberries have a sweet and tangy flavour.

Try super-sweet Driscoll Viktoria, Karaka Black or finest* Black Magic varieties as a snack or with yogurt.

Rosedene Farms blackberries are perfect for cooking or adding to sweet bakes and puddings.

Leave blackberries at room temperature before eating for the best flavour.

Serves 4 Takes 50 mins Cost per serve £1·91

* * *

Top glass ‘Full of delicate floral and honey aromas, this sweet and fruity finest* Dessert Wine, £6, is a match made in heaven for puds,’ says Master of Wine James Davis.

butter, for greasing 2 x 150g packs blackberries 75g caster sugar 1 lime, zested 2 medium eggs 50g plain flour 100ml double cream 100ml semi-skimmed milk 20g unsalted butter, melted 1 tsp vanilla extract 1 tsp icing sugar, for dusting For the sauce 1 x 150g pack blackberries ½ tbsp icing sugar 1-2 tsp lemon juice

1 Preheat the oven to gas 4, 180°C, fan 160°C and grease a 1·25ltr baking dish. Toss the berries with 1 tbsp caster sugar and the lime zest. Arrange in the dish in a single layer.

2 In a bowl, whisk the eggs and remaining sugar until thickened and creamy. Sift over the flour, then beat into the egg mixture.

Whisk in the cream, milk, butter and vanilla.

3 Pour the mixture over the fruit and bake for 35-40 minutes, until just set and golden.

4 Meanwhile, make the sauce. Whizz the blackberries and icing sugar in a food processor. Pass through a sieve to remove the seeds, then add the lemon juice to taste.

5 Dust the clafoutis with icing sugar and serve warm, accompanied by the blackberry sauce.

Each serving contains Energy

1627kJ 392kcal 20%

Fat

Saturates

Sugars

Salt

24g 13g 30g 0·2g 34% 66% 33% 3%

of the reference intake. See page 104.

Carbohydrate 40g Protein 7g Fibre 1g

Find more blackberry recipes at tesco.com/realfood

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Sum mer h arv est R A S P B E R RY S G R O P P I N O

A member of the rose family, this soft and delicate red berry must be carefully hand-picked.

British varieties are at their best in July and August.

When choosing raspberries, avoid any with the hulls still attached, as this indicates they were picked before fully ripe and so are likely to be tart. finest* Berry Jewel and Supersweet raspberries are delicious on their own, or try Rosedene Farms raspberries in a coulis with ice cream. You could also use in place of strawberries for a twist on Eton mess.

Serves 4 Takes 25 mins, plus freezing Cost per serve £2·07

* * *

50g caster sugar 300g raspberries, plus handful to serve ½ lemon, juiced and zest pared 2 tbsp vodka 400ml prosecco

1 Put the sugar and 50ml water into a small pan over a gentle heat. Cook until the sugar has dissolved, then bring to the boil and simmer for 1 minute. Set aside to cool.

2 Purée the raspberries in a blender, then stir through the lemon juice. If you prefer a smoother sorbet, push the raspberries through a sieve to remove the seeds.

3 Mix the raspberry purée with the sugar water, then pour into a shallow freezer-proof container. Freeze for 2 hours, until the mixture has begun to set, then break up with a fork and freeze for a further hour. Break up again and whizz in a blender, then freeze for another hour. Alternatively, churn in an ice-cream maker until frozen, then transfer to a freezer-proof container.

4 In a bowl, whisk the vodka into 4 scoops of sorbet until you have a smooth consistency.

Divide between 4 glasses, then top up with prosecco and garnish with whole raspberries and a twist of lemon zest to serve.

Each serving contains Energy

673kJ 160kcal 8%

Sugars

Salt

<1g <1g 22g 0% 1% 25%

Fat

0g 0%

Saturates

of the reference intake. See page 104.

Carbohydrate 22g Protein 2g Fibre 0g

Also in season...

Make the most of summer sweetcorn with this easy grain bowl recipe at tes.co/sweetcorngrainbowl 14

Find more raspberry recipes at tesco.com/realfood

RECIPES JEN BEDLOE, HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

Raspberries

©/®/™ Design Mars 2016

50p OFF See page 3.

For this delicious Baked Honey & Soy Salmon recipe and others visit:

www.healthymealsmadeeasy.co.uk

stone fruit NOTHING SAYS SUMMER LIKE BITING INTO A FR AGR ANT AND JUICY PE ACH, PLUM OR CHERRY. HERE’S ALL YOU NEED TO KNOW ABOUT THESE SE A SONAL GEMS

PREP

S T OR E

EAT

To pit stone fruits, run a sharp knife round the kernel, following the line of the fruit, then twist apart. For cherries, remove the stalk, then use a pitter or insert a toothpick or hairpin, twist around the pit and pop it out.

Ripen stone fruit at home by keeping in a warm, dry place. Ripe fruit should be kept in the fridge. To freeze stone fruit, poach or purée first, as once cut the fruit quickly browns.

Stone fruit can be eaten raw as well as in puddings, cakes, purées, sauces, jams and salads. To help intensify the flavour, try adding a little sugar or cinnamon when cooking.

FERNANDO COSMEN, STONE FRUIT PRODUCER Tell us about your job I’m the president at Molinense, a fruitproduction company based in Murcia, Spain. We’ve specialised in growing stone fruit for over 25 years. I oversee the fruit’s journey at every stage – from when it’s growing on the trees to when it hits the stores.

Why is Murcia suited to stone fruit?

The warm climate means our stone fruit season begins in mid-April, and we’re the first in Europe to harvest, along with Seville. This means our fruit is the first to be exported from Spain to the UK. How do you harvest the fruit? We wait until the fruit has reached its full flavour on the tree, but is not at peak ripeness – which means the customer can keep it at home for a few days before eating it. Our fruit is hand-picked, then quickly taken to the packing house where it’s sorted by size and quality. It’s then boxed, before entering a temperature-controlled environment to maintain freshness.

What’s your favourite stone fruit?

I’d probably have to choose apricots; once matured the aroma is great, and they taste so sweet and juicy. Although they have countless uses in cooking, I often can’t wait that long! As soon as the fruit is ripe, I simply give them a little wash and tuck in.

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3

2

For more fruit recipes, visit tesco.com/realfood

R OAST E D C H E R R I E S W I T H C H O CO L AT E D I P P I N G SAU C E Serves 4 Takes 10 mins Cost per serve £1·20 400g cherries 2 tbsp honey 2 tbsp kirsch (optional) 1 tsp groundnut oil For the sauce 100g dark chocolate 50ml double cream 1 tbsp golden syrup 2 tsp kirsch (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the cherries on a baking tray and drizzle with the honey, kirsch (if using) and the oil. Toss to coat, then roast for around 5-10 minutes, until the cherries are tender.

2 Meanwhile, melt the chocolate, cream, syrup and kirsch (if using) in a heatproof bowl set over a pan of barely simmering water. Pour into a serving bowl and serve with the roasted cherries for dipping.

Each serving contains Energy

1206kJ 290kcal 15%

Fat

Saturates

Sugars

Salt

18g 11g 27g 0·1g 26% 53% 30% 1%

of the reference intake. See page 104.

Carbohydrate 29g Protein 3g Fibre 5g

WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT RECIPE JENNIFER BEDLOE FOOD STYLING SAL HENLEY PROP STYLING OLIVIA WARDLE

1

Va ri et ies PLUMS

CHERRIES

Plums have smooth skin and juicy flesh, but vary in flavour from sweet to tart, and in hue from purple to green. A ripe plum should feel firm, but give slightly when pressed. Enjoy raw, or bake in a classic crumble.

Plump, glossy cherries have a slightly tart flavour and are naturally sweet. Choose firm fruit with the stalks still intact; large, darker cherries tend to be sweetest.

NEC TA RINE S

Smooth-skinned nectarines have a delicate flavour, juicy texture and sweet aroma.

They are great eaten raw and are delicious poached, too.

PEACHES

Peaches have a fuzzy skin and fragrant scent. To skin them, drop into boiling water for 15 seconds, then quickly transfer to cold water; the skin should peel away easily.

APRICOTS

Choose apricots that are smooth and soft. They can be used in an elegant apricot and frangipane tart, and they make delicious jam, too, which is great as a glaze for pastries.

Have your cake Find more stone fruit recipe inspiration at tes.co/fruitycakes For more fruit recipes, visit tesco.com/realfood

17

what’s in store O U R E D I T O F S U M M E R ’ S M O S T E XC I T I N G F O O D A N D D R I N K B U YS

CHICKEN TONIGHT Pop some versatile Willow Farms Chicken Drumsticks, £1·49/750g (20p/100g), in your basket and you’ll have the basis for so many meals. Try coating them with satay sauce, lime juice and sesame oil, then roast and serve with rice and salad.

SAY CHEESE For the perfect snack, grab some moreish Spicy Cheddar or Smoked Cheddar Cheese Cubes, £1·50/150g (£1/100g).

They’re also great for picnics and parties – go retro and skewer on cocktail sticks with pineapple.

MOVEABLE FEAST Make the most of the sunshine and pack a gorgeous picnic full of interesting treats. Try dipping Bakers Thins with Sourdough & Chia, 90p for six (15p each), and Celery Sticks, 80p/350g (23p/100g), into Reduced Fat Houmous

Selection, £1·25/210g (60p/100g), and munch on Bitesize Pork Pies, £1·75 for 14 (13p each), finest* Ancho Chilli Bean Salad, £2·15/230g (93p/100g), and Feta Stuffed Peppers, £2·50/145g (£1·72/100g). Complete your spread with refreshing MacB Sugar Free Cranberry and Raspberry Fruit Water, £2·45/6 x

500ml bottles. Perfect for summer.

18

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

FRUIT BURST Add a little kick to your dessert, (as well as two of your five a day), with Pineapple, Nectarine and Blueberries with a Ginger, Lime and Chilli Drizzle, £2/225g (89p/100g). Try this fruit medley with vanilla ice cream for a fresh and indulgent pud, or as it is for a deliciously zingy snack.

Best food buys TAKE

B BERRY GOOD Tuck into these luscious finest* Berry Jewel finest Raspberries and Raspb Driscoll Victoria Drisc Blackberries, which Black are grown specially sso they are larger and swe sweeter than other varieties. Yum! vari

...ARE THE PE R F E C T T I M E T O C R E AT E YO U R OW N FA B U L O U S D E S S E RT

SWEET SUMMER SALAD Give your salad a seasonal makeover by tossing crunchy Pomegranate Seeds, £1/80g (£1·25/100g), together with sliced fresh Rosedene Farms Pears, 99p/610g (16p/100g), then crumble over Gorgonzola, £1·50/125g (£1·20/100g), for a refreshing, fruity starter or side.

CHEAT’S CORNER

Save time with this pack of Ready to Bake Chocolate Chip Cookie Dough, £1·50/300g (50p/100g).

Simply cut the dough into slices and bake for a delicious, chocolatey treat straight from the oven.

MEGA BITE Sweet and crunchy, Redmere Farms Carrots, 45p/1kg, are perfect to dip into houmous or tzatziki for a quick snack.

We’re loving the latest ice-cream trend, ‘concretes’: layers of luxurious ice cream swirled with fresh fruit, chocolate and other sweet treats. Make the one pictured here using scoops of Strawberry, Raspberry and Blackcurrant Frozen Smoothie, £2/500ml (40p/100ml) , chopped up fudge, waffle cones, biscuits and sprinkles topped with drizzles of Askeys Treat Stawberry Sauce, £1·10/325g (34p/100g).

Go on, treat yourself…

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

19

B e st food b uys

game on!!

G E T I N T O T H E S P O RT I N G S PI R I T T H I S S U M M E R W I T H T H E S E E A SY, H E A LT H Y A N D D E L I C I O U S S N AC K S A N D D R I N K S

EAT LIKE AN ATHLETE

GRILLING STATION

Invite friends over to watch the sport and enjoy this finest* Ultimate Slider Kit £5/605g (83p/100g), which makes three pulled pork and three beef-steak burgers, both with smoked Cheddar and brioche buns. Tap into the Brazilian spirit with finest* Brazil Inspired Sausages £2·50/ 400g (63p/100g), based on the country’s national dish, feijoada.

A GOOD SPREAD

BREAKFAST OF CHAMPIONS

Start your day right with Kellogg’s Bran Flakes, £2·89/750g (39p/100g), or Fruit ‘n’ Fibre, £2·99/750g (40p/100g). During July and August, packs will offer the chance to meet an Olympian, who will visit your place of work or school to give a talk.

See packs in store for more details.

20

HERE BEER

You can now sip your favourite Brazilian lager Brahma, £3·50/4 x 330ml (27p/100ml) at home. So sit back and tune into the sport with a bottle of this light lager and some snacks.

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

Try topping your toast with dairy-free Avocado Spread or Coconut Spread, £1·20/250g (48p/100g), for a healthier alternative to butter or margarine. They’re a tasty way of enjoying the goodness of on-trend avocado and coconut fruits.

WORDS BRYONY BOWIE PHOTOGRAPHY ANT DUNCAN FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT

Boost energy levels with the new Super Green Chicken Salad, £3/266g (£1·13/100g) and tangy Citrus Mix, £2/240g (83p/100g) fruit salad –­ great topped with natural yogurt and honey. Finish by blending Mango and Kale Smoothie Mix £2/220g (91p/100g), which comes with a sachet of nutritious chia seeds.

Immerse yourself in all of your favourite games Buy a selected Samsung Smart TV and get 3 months HD video games subscription a FREE games controller.

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Find out more at: www.tesco.com/direct/special-offer/samsung-and -games/promo38770066.promo Terms and conditions apply. Offer runs from 6th June- 4th September 2016. Claim by redemption between 30-60 days after purchase.

Models included: K6300 – 49" & 55" and KU6000 – 40" & 60".

S umme r b r ea k s

L I D AY OUR HO Y E S I MA XIM TH OUR ENT WI M G, Y O J EN LANNIN P R O F TIPS RNING SMART D RETU N A N I NG AG E !

SETTLI O N V OY B .

E M HO

23

T

here’s no doubt holidays can be stressful.

Around a third of us find planning them to be the worst part; getting there is also an issue, with long car journeys especially stressful for parents and, once you’ve arrived, it can take days rather than hours to unwind. But we all need time off from everyday life, so we’ve got the tips and tricks you need to help make holidays hassle-free, from savvy packing ideas to genius planning apps. Plus, there are fun ideas for activities when you only have a day. Here’s to a relaxing and fun-filled summer.

PACK SMART ❂ Having issues with your hand luggage for a flight?

Multi-tasking solid toiletries, such as moisturising or exfoliating bars and solid perfume are brilliant when it comes to saving space and minimising liquids. Also, choose a soft (and therefore lighter) bag with plenty of pockets to make organised packing easier. ❂ It really is possible to pack your suitcase like a pro. Make use of every bit of space by rolling up your clothes (this can help prevent creases, too), stuffing shoes with loose items such as chargers and deodorant, and fitting underwear into any small gaps.

Find more great tips at tes.co/handluggage, then watch this packing video to see how it’s done at tes.co/packsmart.

24

S umme r b r ea k s

PREPARE & PLAN The more you organise in advance, the sooner the fun can begin

1

Tick off pre-holiday essentials, such as travel insurance, pet care, checking passports are in date and arranging any necessary vaccinations.

2

Clubcard holders can get 20 per cent off travel insurance online, plus get the kids insured for free with Tesco travel insurance. So the whole family could be insured for the price of a couple’s policy. Visit tescobank. com/travel. See p104 for terms and conditions.

3

Consider how you will travel to your accommodation from the airport or train station

when transfers aren’t included. Then turn to p95 to find out how you can save money on car rentals, as well as on mobile phone charges.

4

When it comes to planning activities, look at a map of the area and group all the things you’d like to do according to their location. This simple activity will help minimise the time you spend travelling.

5

Want original ideas for activities? Check out gogobot.com – it’s packed full of word-ofmouth recommendations from locals and travellers across the globe.

Download the full to-do list at tes.co/ holidaychecklist.

TRAVEL IN PEACE Enjoy a calmer journey to your destination – especially if you are travelling with small children

BOOK AHEAD Make the trip as swift and smooth as possible by checking in online before flying, printing train tickets and mapping your route if driving.

PACK A SURVIVAL KIT Think about what would be most useful for your brood on a long journey. Blankets and pillows, favourite toys and books (or audiobooks), water and snacks.

Pack plastic bags for collecting up the inevitable rubbish.

ALLOW FOR EXTRA TIME As obvious as it may sound, expect journeys to take a little longer with small people in tow and factor this into your schedule.

TAKE A NO-MESS SARNIE Remove

some of the bread from a roll or baguette to create a slight well in the bread. After you’ve placed the filling inside and put the bread halves together, the contents should remain neatly contained while being eaten – perfect for munching on during long car or train rides.

Find more ideas for keeping the kids entertained on long trips at tes.co/traveleasy.

25

HOLIDAY IN HARMONY KEEP KIDS HAPPY Pack fun portable items, such as notebooks, stickers, crayons and travel games, to keep children entertained.

If you’re going away with other families, use the company to your advantage and set up a babysitting rota, plus decide on a few points before you go, such as who’s getting which room if you’re sharing accommodation, and designated cooking slots if you’re all eating in.

SHARE THE ORGANISING Make sure everyone feels involved when planning with your partner or friends. Discuss what people would like to do beforehand, and accept you may want to do different things while you’re away – whether there are two of you or 20, you don’t have to spend all your time together.

EMBRACE IT ALL Avoid feeling cooped up during downpours by packing waterproof gear, then heading outside in confidence. Outdoor carnivals still happen in showers, of course, and dancing in the rain can add to the experience.

Children can have a great time in rainy weather – make it an adventure by visiting the nearest green area and encouraging them to splash about.

If you’re staying in a tent, try to pick a spot that’s shady in the morning to avoid waking up too hot. For more tips, visit tes.co/clevercamping.

AND RELAX It can take several days to get into holiday mode. Try these tricks to help you unwind faster

of the present moment, and appreciating your new surroundings, can really help ease you into that calm zone.

EN ROUTE Stress levels can soar just

DIGI DETOX It might be second

THE FIRST MOMENTS Give yourself time to really take in your surroundings. Pay attention to the sound of the ocean waves or local hustle and bustle, notice the feeling of fresh air on your skin or the warm rays of sun on your face. Consciously being aware

GO WITH IT Such is modern life that

before a holiday so try to arrive in a relaxed mood by listening to music or reading a book while travelling, or simply focus on your breathing before you go. Do whatever works for you to help bring on the zen.

26

nature to check your phone every two minutes, but it’s hard to let go if you don’t break from the norm. If you’ve done a work handover, and loved ones know where you are, the rest can wait.

many of us are all systems go until we arrive at our destination. So getting active straight away may be what you need to do to unwind. If this is you, don’t fight the urge to get up and do things.

S umme r b r ea k s ON THE APP KEEP THE HOLIDAY FEELING ALIVE

Use these great apps and websites for a hassle-free holiday. If you’re going abroad, check out roaming deals, switch off your data (and only use free Wi-Fi) or buy a pre-paid sim to help control your usage.

Try these easy steps to help you beat those dreaded post-holiday blues Head outdoors: part of the holiday feel-good factor comes from sunshine and exercise, so make an effort to get outside as much as possible.

Start planning your next holiday. Not only will it give you something to look forward to, but it will be easier to remember what you loved about your time away, and what you’d rather avoid for the next trip. Check out travel website kayak.co.uk to search for good deals.

Eat out at a restaurant serving the cuisine you enjoyed eating while you were away.

Listen to your holiday playlist on your way to work for an instant mood boost.

❂

With Citymapper, you’ll always know where you’re heading – this app will help you find your way around cities across the UK and worldwide. Simply enter your start and end points to uncover the best routes by different modes of transport.

❂

Help get everyone organised with the planning app TripIt. Just forward on confirmation emails from bookings such as hotels, flights and car rentals, and an itinerary will be created for you. You can then share the travel plans easily with everyone who’s going.

❂

For holiday music you can share with family and friends, create a playlist on YouTube, choose the public status, and share the URL with them. You’ll need to be signed in to Google and have created a channel. Click ‘add to’ under the first music video, and ‘create new playlist’.

❂

Google Translate now allows you to instantly translate signs using your phone camera alongside the app – brilliant for finding your way around places where you don’t speak the language.

❂

Avoid moody moments with the Jet Lag Rooster app. It aims to reduce your jet lag after a long flight by letting you know when you need to sleep and when you need to be awake. Simply type in the required details, including flight times and what hours you usually sleep.

❂

Want a fun night out in the UK but don’t know the new area you’re going to be exploring? Locate the top restaurants, bars and clubs nearby, and even take a peek inside, with the Bubblo app.

27

*28g (about 23 almonds). © 2016 Almond Board of California. All rights reserved.

R O F D GOO G N I K C A SN .

E R E H W Y N A

With 160 good calories in a handful*, there’s no snacking worries at all.

ALMONDS. SNACKING GOOD.

S umme r b r ea k s

STAYING AT HOME?

DO IT IN A DAY

Make the most of your free days this summer, even if you’re not going away

❂ See more of your town with a cycling day trip. If you don’t own a bike, visit cyclehireinfo.com for UK hire places.

Search routes at sustrans.org.uk and find family cycling tips at cyclesprog.co.uk.

FOODIE FUN

❂ Locate a beach you can comfortably make a return trip to within a day using goodbeachguide.co.uk. Enjoy simple pleasures such as donkey rides, ice cream on the beach and a walk along the pier.

WORDS AVIVA ATTIAS, BRYONY BOWIE ARTWORK JACOPO ROSATI

ALFRESCO FEAST When the sun comes out and you’re off work, it’s got to be picnic time. Be ready with our delicious recipes (p36), and visit tes.co/picnichacks for clever outdoor-eating tricks.

❂ Make like a tourist in your nearest city and spend a day exploring museums, galleries and other cultural attractions. Visit culture24.org.uk.

PICK YOUR OWN Collecting your own fruit in a basket is great fun for all ages. Visit pickyourownfarms.org.uk to find the closest farm to you.

You can enjoy the fruit as it is, or use your harvest to make a preserve, like this delicious strawberry jam: tes.co/DIYjam.

❂ The festival season is upon us! Events that are selling day tickets include the Edinburgh Fringe Festival (edfringe.com, 5-29 August); EastSide Arts Festival, Belfast (eastsidearts.net, 10-21 August); and the Freedom Festival in the UK’s next City of Culture, Hull (freedomfestival.co.uk, 2-4 September).

CHILL OUT Pour a shop-bought smoothie into an ice-lolly mould to make a simple frozen treat, or turn to p44 for more icy creations.

If the rain is delaying outdoor play, why not get the children to help make this delicious fruity pizza at tes.co/rainbowpizza.

EXPERIENCE THE ELEMENTS NATURE TRAIL If you enjoy wildlife, start recording what you see – visit wildlifetrusts.org/wildwalks to get started. Or find nature-spotting guides at woodlandtrust.org.uk or rspb.org.uk.

WATER WORLD There are fantastic waterside locations to enjoy in the UK – go to canalrivertrust.org.uk for more information. Then visit rnli.org for tips on staying safe around water.

Also, make sure everyone is wearing suitable SPF sunscreen (visit nhs.uk for more sun-safety tips).

STARE AT THE STARS Warmer evenings make star-gazing the perfect family activity. For tips, including star charts and where to find the best spotting areas around the country, visit darkskydiscovery.org.uk. If you’re in Scotland, visit the UK’s first ‘dark sky park’ in Galloway (scotland.forestry.gov.uk).

Find out how to hold a star-gazing party in the garden for your kids at tes.co/stargazer.

Get inspired Not sure what to do this summer? Check out our new Pinterest board: tes.co/brightideas 29

Eat Happy Project

EAT LIKE A CHAMPION H E L P C H I L D R E N U N D E R STA N D T H E L I N K B E T W E E N F O O D A N D E N E RGY W I T H T H E F O O D F O R F U E L T R A I L

W

ith lots of major sporting events taking place this summer, now is the perfect time for children to learn about the relationship between food and energy, and to explain how athletes eat healthily to help their performance. The Eat Happy Project has launched its Food for Fuel Trail to teach children about different food groups, the importance of hydration, as well as encourage them to think about different sports that are played around the world. Primary schools and youth groups can sign up in store for free trips and resources. Or visit tesco.com/ eathappyproject to find all sorts of fun activities.

Learning at home

SCHOOL TRIPS

Primary school children and youth groups, such as Scouts and Girlguiding, can visit their local Tesco store to find out how they get energy from food and drinks, and why itâ&#x20AC;&#x2122;s important. They will be shown a nutritional card to help them understand how to read food labels.

30

To find out more, visit tesco.com/eathappyproject

As well as joining in with the Food For Fuel Trail, you can help your children understand the relationship between food and energy at home. Talk to them about their favourite foods to help them discover their nutritional value. An easy way of getting them interested is to line up food packets and tins so they can compare the nutritional labels, making note of the protein, carbohydrates, sugars and fats per 100g in each.

FUN AND

GAMES THESE BRILLIANT OUTDOOR T OY S A N D A C T I V I T I E S W I L L K E E P T H E K I D S E N T E R TA I N E D ALL SUMMER LONG

Finewood cubby playhouse with veranda 6 x 6ft, £300 213-4283 (playhouse painted, see tesco.com/direct for original wood shade)

Chi ld ’s pla y Plum 12ft trampoline and enclosure, £180 782-1757 Windsor garden bench, £50 642-6567 New Falk tractor and trailer, £60 201-9025

Jump to it Kids can wow their friends by mastering seat drops – bounce, then drop into a sitting position with toes in front.

KIDS’ CLUB These games are perfect for playing in the outside space around your home Make bubble blowers Gently stir 1 tbsp washing-up liquid and ½ tsp baking powder into 100ml (3½fl oz) water to create your solution, and make bubble wands out of pipe cleaners. They can be any shape you like – just make sure to leave a small section as a handle.

Take the Twister challenge You will need: a piece of cardboard, four colours of spray paint and an old bed sheet.

Cut a circular stencil out of the card, then use it as a guide to spray six circles of each colour of paint onto the sheet to create a game board. In place of a spinner, write out each hand, foot and colour combination on pieces of paper and draw out of a hat.

Dig deep

Make rock dominoes In the garden or while on a walk, get children to hunt for 28 smooth, flat stones. Use a paint pen to draw a line across the centre of each stone, and two sets of dots (from zero to six) in every combination on either side.

Set up an ‘archaeological dig’ by hiding dinosaur toys or plastic coins in the sand. Use spades to uncover the lost treasure.

LEFT Lena Giant Truxx Digger, £20 593-1686 Sand and water activity table, £20 185-7617 Plum junior wooden sandpit, £30 389-7416 ABOVE Little Tikes Anchors Away water play, £70 207-2721

Find these products in store or online at tesco.com/direct

33

C hild’s play PARK LIFE Have lots of fun with these great play ideas for the park or woods

All surface Swingball set, £25 215-1312

Have a snail race Use twigs to make a short track, then find a snail and a leaf each and place them at either end. The winner is the person whose snail reaches its leaf first.

Go on a nature trail Print out a checklist from tes.co/natureprints, and see how many of the animals and plants you can spot. Or take part in the Big Butterfly Count (bigbutterflycount.org), running between 15 July and 7 August.

Play poohsticks For this classic game from the Winnie-the-Pooh stories, all you need is a river with a bridge and a handful of sticks. Each child selects a stick, then, at the same time, drops it over the upstream side of the bridge. The winner is the person whose stick emerges first on the other side.

Scoot up

ABOVE Scooter, £15 in blue 573-0781 RIGHT Razor B120

scooter, £40 in red/black 610-7057 Razor S scooter, £35 in pink 497-9551 34

Find these products in store or online at tesco.com/direct

WORDS BRYONY BOWIE

Learn to bunnyhop - pull up on the handlebars at the same times as jumping so all the wheels leave the ground.

DOWNLOAD THE FREE PERSIL WILD EXPLORERS APP WITH OVER 100 IDEAS TO GET OUTSIDE

seaside BESIDE THE

W H E T H E R YO U â&#x20AC;&#x2122; R E H E A D I N G T O T H E B E AC H , T H E C O U N T RYS I D E O R YO U R L O C A L PA R K , T H I S G O RG E O U S S U M M E RT I M E PI C N I C T I C K S A L L T H E R I G H T B OX E S

36

W e e ke nd

For more picnic recipes, visit tesco.com/realfood

37

W eekend

CURRIED DRUMSTICKS Serves 6 Takes 1 hr, plus marinating Cost per serve 81p 200g Greek or coconut yogurt 4 tbsp coconut milk 3 tbsp curry paste 5 tbsp mango chutney 12 chicken drumsticks, skin on 3 tbsp flaked almonds 1 Romaine lettuce, shredded, to serve

1 In a large bowl, mix 150g yogurt with the coconut milk, curry paste and 4 tbsp chutney. Make a couple of cuts across the thickest part of each drumstick. Add to the marinade and turn to coat. Cover and chill for 1 hour, or up to 2 days.

2 Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken on a baking tray lined with nonstick baking paper. Season well.

Bake for 40 minutes, or until cooked through with no pink meat showing. Scatter with the almonds and bake for 5-10 minutes, until the 38

nuts are golden. Cool.

3 Marble the remaining chutney through the remaining yogurt in a bowl, to make a dipping sauce.

4 Serve the drumsticks with the lettuce and the mango dip (or chill for up to 24 hours before taking on your picnic).

Each serving contains Energy

1830kJ 441kcal 22%

Fat

Saturates

33g 12g 47% 60%

Sugars

Salt

8g 9%

1·3g 22%

of the reference intake. See page 104.

Carbohydrate 9g Protein 27g Fibre 1g

C A E S A R - ST Y L E P OTATO S A L A D W I T H L E E K S A N D B ACO N Serves 6 Takes 35 mins Cost per serve 69p 1kg new potatoes, halved, if large 1 tbsp extra-virgin olive oil

For more picnic recipes, visit tesco.com/realfood

6 smoked back bacon rashers, chopped 2 medium leeks, trimmed and finely sliced For the dressing 1 tsp Dijon mustard 1 tbsp sherry vinegar 4 tbsp finely grated Parmesan 4 tbsp extra-virgin olive oil

1 Boil the potatoes in a pan of lightly salted water for 18-20 minutes, until tender. Drain.

2 Meanwhile, heat the oil in a frying pan over a high heat. Cook the bacon for 2 minutes.

Reduce the heat to medium; add the leeks.

Cook, stirring often, for 5 minutes. Cover and cook until the leeks are tender, then stir in the potatoes. Transfer to a bowl.

3 In a jug, whisk the mustard, vinegar, half the Parmesan, the oil and a splash of water.

Season. Pour over the potatoes and mix well.

Scatter with the remaining cheese to serve.

Each serving contains Energy

1260kJ 301kcal 15%

Fat

Saturates

17g 5g 24% 24%

Sugars

Salt

3g 4%

1·1g 19%

of the reference intake. See page 104.

Carbohydrate 28g Protein 11g Fibre 3g

40

For more picnic recipes, visit tesco.com/realfood

W e e ke nd WAT E R C R E S S , CO U R G E T T E AND HAM QUICHES

2 x 320g packs ready rolled puff pastry 1 egg, beaten

Makes 6 Takes 1 hr 10 mins, plus cooling Cost per serve 95p

1 Preheat the oven to gas 5, 190°C, fan 170°C. In a bowl, toss the vegetables with the oil and spread out in a single layer on a large baking sheet. Season well. Bake for 35 minutes, or until browned. Set aside to cool.

2 Add the chopped rosemary, sundried tomato paste and lamb mince to the roast vegetables in a mixing bowl and combine.

3 Cut each pastry pack into 4 even slices.

Spoon a quarter of the lamb mix into the middle of one side of each, fold over and trim the excess pastry to form a half-moon shape.

Twist and crimp the pastry edges together to seal. Cut two slashes in the top and repeat to make 8 pasties. Space out on a baking sheet.

Brush the tops with beaten egg and bake for 35-40 minutes, until puffed-up and browned.

1 x 320g pack ready rolled shortcrust pastry 1 tbsp olive oil 2 courgettes, sliced 1 x 85g pack watercress, chopped, plus extra to serve 125g thick-cut ham, finely chopped 2 eggs, lightly beaten 200ml single cream 100g ricotta

1 Preheat the oven to gas 5, 190°C, fan 170°C. Roll the pastry until the rectangle is about a third larger. Cut into 6 even pieces and use to line 6 fluted tart tins, leaving the excess pastry hanging over the tin edges. Prick the bases with a fork. Lay a piece of nonstick baking paper over each tin and fill with baking beans.

Bake for 15 minutes, then remove the paper and beans. Bake for 8-10 minutes, until the pastry is pale golden. Trim the excess pastry.

2 Turn the oven to gas 3, 170°C, fan 150°C. Put the oil in a frying pan over a high heat.

Add the courgettes and cook until golden.

Cool. Divide the watercress and ham among the pastry cases.

3 Whisk the eggs and cream in a bowl. Season.

Divide among the pastry cases, filling almost to the top. Arrange the courgettes on top, then dot over the ricotta. Bake for 25-30 minutes, until just set. Cool slightly, release from the tins and serve with extra watercress.

Each quiche contains Energy

1716kJ 412kcal 21%

Fat

Saturates

30g 13g 43% 64%

Sugars

Salt

2g 3%

1·2g 20%

of the reference intake. See page 104.

Carbohydrate 23g Protein 14g Fibre 2g

LAM B AN D V EG E TA BL E PAST I E S Makes 8 Takes 1 hr 30 mins, plus cooling Cost per serve 94p 1 red onion, finely chopped 2 carrots, cut into 1cm cubes 2 courgettes, cut into 1cm cubes 1 aubergine, cut into 1cm cubes 2 red peppers, seeded and cut into 1cm cubes 2 tbsp olive oil 2 tsp rosemary leaves, finely chopped 1 tbsp sundried tomato paste 250g lean lamb mince

Each pasty contains Energy

1857kJ 445kcal 22%

Fat

Saturates

30g 13g 42% 64%

Sugars

Salt

8g 9%

1g 16%

of the reference intake. See page 104.

Carbohydrate 34g Protein 13g Fibre 5g

TO M ATO, P I C K L E D R E D ONION AND CAPER SALAD Serves 6 Takes 15 mins Cost per serve 20p 1 red onion, halved and very finely sliced 2 tbsp red wine vinegar 1 tsp caster sugar 300g vine tomatoes, sliced 3 tbsp olive oil 1 tbsp capers, rinsed and drained

1 Mix the onion, vinegar, sugar and a pinch of salt in a bowl. Set aside for 10 minutes.

2 Arrange the tomatoes on a platter. Add the oil and capers to the onions; stir to mix well.

Pour the mixture over the tomatoes to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

270kJ 65kcal 3%

6g 8%

1g 4%

3g 3%

0·3g 6%

of the reference intake. See page 104.

Carbohydrate 3g Protein 1g Fibre 1g

Top glass Bring a bottle cooler so you can enjoy this fresh-tasting South African Chenin Blanc, £3·95, on your picnic. Its fruity flavours are an ideal match for this outdoor menu.

41

S A LT E D C H O CO L AT E F U D G E Makes 60 cubes Takes 15 mins, plus cooling and chilling Cost per cube 6p 400g milk chocolate, chopped 1 x 397g tin Carnation caramel 25g salted butter ½ tsp sea-salt flakes, crushed 100g icing sugar, sifted

1 Line a 20 x 20cm square tin with nonstick baking paper. Put all the ingredients, except the icing sugar, in a pan. Heat gently, stirring often, until the mixture is smooth. Do not boil. Remove from the heat and beat in the icing sugar.

2 Pour into the tin, level the surface and cool. Chill for at least 1 hour, or overnight, 42

until set. Cut into 60 cubes. Keep chilled in an airtight container for up to 2 weeks.

Each cube contains Energy

Fat

Saturates

270kJ 64kcal 3%

3g 4%

2g 9%

Sugars

Salt

9g 0¡1g 10% 1%

of the reference intake. See page 104.

Carbohydrate 9g Protein 1g Fibre <1g

ORANGE AND LEMON B A R L E Y WAT E R Serves 6 Takes 1 hr, plus cooling Cost per serve 14p 75g pearl barley 1 each large lemon and large orange, zest pared and juiced, plus extra lemon slices, to serve 3 tbsp honey

For more picnic recipes, visit tesco.com/realfood

1 Soak the barley in cold water for 15 minutes.

Drain, then simmer in 1.5ltr water for 20 minutes. Remove from the heat; add the pared citrus zests. Steep for 20 minutes.

2 Strain to remove the zest and barley.

Cool. Stir the citrus juices and honey into the barley water. Serve cold in glasses over ice and garnish with the extra lemon slices.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

305kJ 72kcal 4%

0g 0%

0g 0%

6g 6%

0g 0%

of the reference intake. See page 104.

Carbohydrate 17g Protein 1g Fibre 0g

The great outdoors Find 10 more of our favourite picnic recipes at tes.co/picnicideas

RECIPES ALICE HART PHOTOGRAPHY MYLES NEW FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL

Week end

Eating well, made easy

Find our range in the frozen aisle

play it cool S U R PR I S E YO U R G U E ST S W I T H T H E S E REFRESHING SW E E T T R E AT S – J U ST T H E T I C K E T F O R A WA R M , S U N N Y DAY

CHER RY RIPPLE AN D WH IT E CHOCOLATE SANDWICH E S Makes 12 Takes 45 mins, plus cooling and freezing Cost per serve 81p 350g cherries, pitted and chopped 2 tbsp golden caster sugar 2 tsp lemon juice 600ml whipping cream 1 x 405g tin light condensed milk, chilled 1 vanilla pod, seeds scraped out 250g white chocolate, broken into squares pink food colouring 24 ice-cream wafers 50g hundreds and thousands

a ripple effect. Cover with clingfilm and freeze for at least 2-3 hours, until solid.

3 Meanwhile, prepare the wafers. Line a large baking tray with nonstick baking paper.

Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water.

Stir in a few drops of pink food colouring until your desired shade is reached.

4 Dip the wafers in the chocolate to coat on one side, and then arrange, chocolate side-up, on the baking tray. Scatter with hundreds and thousands; leave to set.

5 Tip the frozen ice cream out onto a board.

Working quickly and using a wafer as a size guide, cut out 12 even ice-cream rectangles.

Sandwich each one between 2 chocolatedipped wafers. Serve immediately.

Each sandwich contains Energy

1865kJ 447kcal 22%

Fat

Saturates

Sugars

Salt

27g 17g 42g 0·2g 38% 83% 47% 3%

of the reference intake. See page 104.

Carbohydrate 47g Protein 7g Fibre 1g

1 Line a 20cm x 30cm baking tin with clingfilm. In a medium pan, heat the cherries and sugar over a low heat for 10 minutes, stirring until the cherries are broken down and sticky. Stir in the lemon juice. Using a hand blender, whizz to a smooth purée.

Set aside to cool completely.

2 In a mixing bowl, combine the cream, condensed milk and vanilla seeds. Beat to soft peaks using an electric whisk. Pour the mixture into the prepared tin, then swirl through the cooled cherry purée to create

COVER Try this ice cream in wafers or RECIPE in cones, as seen on the cover

44

C hi ll ou t FROZ E N BA N A N A C USTA R D WIT H CON C R E T E C HUN KS

Top tip

If you don’t have an icecream maker, transfer the basic ice-cream mixture to a freezerproof container and freeze for 4-5 hours, mixing every hour to break up the ice crystals. Fold through the concrete and chocolate spread, or mint thins and pistachios, on the final mix.

Serves 10 Takes 50 mins, plus chilling and freezing Cost per serve 70p 400ml whole milk 3 tbsp liquid glucose 1 vanilla pod, halved, seeds scraped out 10 large egg yolks 100g golden caster sugar 300ml whipping cream 3 ripe bananas, whizzed in a blender until smooth 2 tbsp chocolate spread For the concrete chunks 50g each caster sugar, toasted pecans, broken Daim bar and chocolate chip cookie chunks

1 In a pan set over a low heat, bring the milk, liquid glucose, vanilla pod and seeds to a simmer. Remove from the heat and set aside to cool a little. Discard the vanilla pod.

2 Meanwhile, put the egg yolks and sugar in a large bowl. Beat with an electric whisk until light and fluffy.

3 To make the custard, pour the milk mixture over the egg mixture and whisk until combined. Transfer to a clean pan and put on a low heat, stirring until thick enough to coat the back of the spoon. Pour into a bowl, cover with clingfilm and chill for 1-2 hours, until cold.

4 To make the concrete, melt the sugar in a dry frying pan over a low heat until pale golden. Add the pecans and swirl the pan to coat in the caramel. Pour the mixture onto a sheet of nonstick baking paper and leave to set. Roughly chop; set aside until needed.

5 Pour the cream into a bowl and whip into soft peaks. Fold into the cooled custard, followed by the blended bananas with a pinch of salt. Pour the mixture into an ice-cream maker and churn for 20 minutes, or until softly whipped. If you don’t have an ice-cream maker, see our Top tip (left).

6 Add the pecan brittle, Daim and cookie chunks to the ice-cream maker and churn for 1 minute. Swirl through the chocolate spread. Serve in cups or small bowls.

Each serving contains Energy

1820kJ 437kcal 22%

Fat

Saturates

Sugars

Salt

30g 13g 32g 0·2g 43% 66% 35% 3%

of the reference intake. See page 104.

Carbohydrate 36g Protein 8g Fibre 1g

For more ice creams and lollies, visit tesco.com/realfood

45

SOUR WATERMELON AND MINT GRANITA

3 limes, juiced, plus extra, to taste 75g golden caster sugar 6 fresh mint sprigs, plus extra sprigs, to serve 1·2kg watermelon, cubed 300ml pomegranate juice

1 Put the lime juice, sugar and mint sprigs in a pan.

Warm over a low heat, stirring continuously, until the sugar has dissolved. Remove from the heat and set aside to cool completely. Discard the mint.

2 In a blender, whizz the watermelon until the fruit has broken down.

3 Using a spatula, push the watermelon mixture through a fine sieve into a freezer-proof bowl. Discard the pips left in the sieve.

4 Add the pomegranate juice and the lime juice, to taste. Cover the bowl and freeze for 4-5 hours, raking with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice.

5 To serve, spoon the mixture into glasses or ramekins and garnish with the extra mint sprigs.

Each serving contains Energy

Fat

432kJ 101kcal 5%

1g 1%

Saturates

Sugars

of the reference intake. See page 104.

Carbohydrate 25g Protein 1g Fibre 0g

46

Salt

<1g 25g <1g 1% 28% 0%

promotion

Product spotlight Snickers Ice Cream, £2·40/6 x 53ml pack, (75p/100ml) With peanuts and caramel layered on ice cream and covered in milk chocolate, these deliciously satisfying bars are the perfect ready-to-eat ice-cream indulgence.

For more ice creams and lollies, visit tesco.com/realfood

RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Serves 8 Takes 20 mins, plus cooling and freezing Cost per serve 64p

C hi ll ou t PISTACH IO AND M IN T CHOCOLATE CONES Makes 12 Takes 40 mins, plus freezing Cost per serve 75p 75g shelled pistachios 600ml whipping cream 1 x 405g tin light condensed milk 2 tsp vanilla extract 2-3 drops green food colouring 75g dark chocolate mint thins, roughly chopped 200g mint flavoured dark chocolate, broken into cubes 12 waffle cones

1 Put the pistachios in a food processor and pulse a few times until roughly chopped. Remove 2 tbsp of the nuts and set aside to serve. Whizz the remaining nuts until finely chopped.

2 Put the cream in a mixing bowl and whip to soft peaks. Fold in the condensed milk, vanilla extract and green food colouring.

3 Put the cream mixture into an ice-cream maker and churn for 20 minutes, or until softly whipped. Gently fold in the mint thins and pistachios. Transfer the mixture to a freezer-proof container, then cover and freeze for 2 hours or until solid. If you don’t have an ice-cream maker, check out our Top tip (p45).

4 About 15 minutes before you are ready to serve, remove the ice cream from the

freezer (this will ensure an easier scoop).

Melt the mint chocolate in a heatproof bowl set over a pan of barely simmering water. Transfer to a small jug.

5 To serve, scoop the ice cream into cones and, working quickly, pour over the melted chocolate. Scatter with the reserved pistachios before it sets, then eat immediately.

Each serving contains Energy

2064kJ 495kcal 25%

Fat

Saturates

Sugars

Salt

31g 18g 37g 0·2g 45% 90% 41% 3%

of the reference intake. See page 104.

Carbohydrate 44g Protein 8g Fibre 3g

Ice, ice baby

If you’re after more ice-cream inspiration, check out our recipe gallery at tes.co/top10 47

WIN AFlorasaurustoy with 1 in 5 promotional packs of Flora 500g

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Max. 5 prizes per household. For more details and full terms and conditions: www.flora.com/terms-conditions. Promoter: Unilever UK Limited, Leatherhead, KT22 7GR.

Wi ne

B OT T LE B A N K FIND YOUR FAVOURITE WINE MORE E A SILY WITH THE REDESIGNED OWN - L ABEL BOT TLES, SAYS JAMES DAVIS MW The Master of Wine (MW) qualification is regarded in the wine industry as one of the highest standards of professional knowledge.

There are fewer than 330 MWs in the world, so Tesco is very proud to have James working on its wine team.

NEWL O OK RANGE

Y

ou may notice some changes to your go-to wines in store this month. We have been hard at work giving them a fresh new look. Our own-label Vineyard and Simply ranges have been repackaged and are now all labelled ‘Tesco’ to make the collection easier to navigate.

Here’s my pick of the newly launched range.

With sweet, fruity flavours of peach, sun-ripened strawberries, succulent pears and pineapple, White Zinfandel Rosé, £4·50, tastes like summer. It’s surprisingly good paired with curry dishes, and great with cake, too.

Hailing from the sun-drenched vineyards of Australia, Chardonnay, £3·95, is fresh and fruity, with hints of nectarine and melon.

Team with the Hawaiian chicken with mango and avocado slaw (p66).

Fruity and medium bodied, Malbec, £4·50, from Mendoza, Argentina, is a wonderfully heady mix of dark bramble fruit aromas with plum and blueberry flavours. It’s the perfect match for steak or barbecued meats.

Sales of Rioja in the UK are growing rapidly and Rioja Reserva, £6·50, is a great example of this wine. With aromas of raspberry and vanilla, plus smoky black-fruit flavours, it’s an excellent accompaniment to meaty or tomato-based dishes.

From northern Italy, this crowd-pleasing Pinot Grigio, £4·50, is an easydrinking, fresh and zippy number with hints of lime, peach and apricot.

Try it with creamy pasta dishes, such as the White spaghetti bolognese (p64).

This refreshing and elegant Sauvignon Blanc, £6, is from the beautiful Loire Valley in France. Crisp and dry, it has complex flavours and a bright, citrus taste. It’s delicious paired with grilled fish, chicken or cheese dishes.

Top of the drops To discover more of the range, plus great offers and online exclusives, visit tesco.com/wine Find these wines in store, or buy online at tesco.com/groceries

49

Flaming GORGEOUS B A R B E C U E S A R E O N E O F T H E M A N Y J OYS O F S U M M E R – M A K E YO U R N E X T O N E E X T R A S PE C I A L W I T H T H I S C ROW D - PL E A S I N G M E N U

BEST BURGER EVER Serves 4 Takes 1 hr, plus pickling Cost per serve £4·27 1 small onion, finely chopped 1 garlic clove, finely chopped 6 x thyme sprigs, leaves picked and chopped 600g beef mince (minimum 15% fat) 1 egg yolk 1½ tsp English mustard, plus extra for spreading 50g Parmesan, finely grated 4 rashers smoked streaky bacon 4 thin slices mature Cheddar 4 brioche burger buns, cut in half 6 iceberg lettuce leaves, chopped 1 beef tomato, sliced into 8 4 tsp tomato ketchup For the pickled cucumber ½ cucumber, thinly sliced 50ml white wine vinegar 2 tsp caster sugar ½ tsp mustard seeds For the coleslaw ¼ white cabbage, sliced ½ carrot, grated ¼ onion, finely chopped ½ tbsp mayonnaise 1 tbsp crème fraîche A few chives, chopped

1 To make the pickled cucumber, put the sliced cucumber in a bowl. Sprinkle with ¼ tsp salt, toss to combine and leave for 15 minutes. Rinse and squeeze out any excess water. Meanwhile, heat the vinegar, sugar and mustard seeds in a small pan for 2-3 minutes, until the sugar has dissolved. Remove from the heat and pour over the cucumber. Leave for at least 15 minutes, or overnight, if possible.

Store the pickle in a lidded container in 50

the fridge until ready to use (it will keep for up to 1 week).

2 To make the coleslaw, mix the cabbage, carrot and onion in a bowl. Stir through the mayonnaise, crème fraîche and chopped chives. Season to taste, then cover and set aside in the fridge while you make the burger.

3 In a bowl, combine the onion, garlic, thyme and beef mince with the egg yolk, mustard, Parmesan and a little seasoning.

Mix thoroughly, then form into 4 thick patties (just smaller than the diameter of the bun).

4 Preheat the barbecue to medium-high and cook the bacon for 2 minutes on each side, or until crisp and golden. Remove and set aside.

5 Cook the burgers for 5 minutes on one side, until golden. Turn them over, put the cheese on top and close the barbecue lid (or cover with a metal container if your barbecue doesn’t have a lid) to help the cheese melt. Cook for 5 minutes, or until the burgers are cooked through.

6 Meanwhile, toast the cut sides of the brioche bun halves on the barbecue bars.

Put the bottom bun halves on a board, top each with lettuce, tomato, a beef patty, a slice of bacon and a portion each of pickled cucumber and coleslaw.

Spread the ketchup and mustard onto the top bun halves, then add to the top of the burger stack. Put a skewer through the top of the burger to hold it all together when serving.

Each serving contains Energy

3142kJ 753kcal 38%

Fat

Saturates

Sugars

Salt

43g 20g 13g 2·9g 61% 99% 14% 48%

of the reference intake. See page 104.

Carbohydrate 39g Protein 52g Fibre 6g

BRIOCHE These buttery buns work brilliantly, as they let the meaty flavour dominate each bite, but add a layer of sweetness.

KETCHUP AND MUSTARD Tangy ketchup and fiery mustard aren’t just supporting actors, they play a major role. Spread a thin layer of each onto the bun to bring the whole burger to life.

COLESLAW The fresh cabbage and carrot provide all-important bite.

PICKLED CUCUMBER You need something cool and sharp to contrast all the strong flavours, and pickled cucumber is just the thing.

BACON Crispy streaky bacon gives crunch to each bite and its smoky flavour works well with the meaty patty.

CHEDDAR Sharp and nutty, mature Cheddar complements the bacon perfectly.

TOP-QUALITY BEEF MINCE The best mince has a good fat content – 15% is just enough to keep the burger juicy, but not so much that it will drip out and create flames. Grated Parmesan enhances the flavour even further.

LETTUCE AND TOMATO They’re burger staples for a reason – iceberg lettuce is crisp and crunchy, while tomato is deliciously juicy.

Fi r e d up

51

VEGGIE SKEWERS Makes 8 skewers Takes 30 mins Cost per serve 84p 2 yellow peppers, seeded and cut into 16 chunks 2 courgettes, cut into 16 diagonal slices about 1cm thick 16 cherry tomatoes 1½ x 250g packs halloumi, cut into 16 chunks lemon wedges, to serve For the sauce large bunch flat-leaf parsley, leaves picked 2 small bunches basil 2 garlic cloves, roughy chopped 1 lemon, juiced 6 tbsp olive oil 2 small shallots 2 tbsp capers

1 If using wooden skewers, soak 8 long skewers in water to prevent them burning.

In a food processor, whizz together the parsley, basil, garlic, lemon juice and oil.

Season, then remove about half and put in a large bowl. Add the vegetables and cheese and toss everything together to coat.

2 Thread 2 pieces of cheese and 2 of each vegetable onto each skewer. When the barbecue is hot, cook the skewers for 15-20 minutes, turning every so often.

3 While the skewers cook, add the shallots and capers to the food processor and whizz together with the remaining sauce ingredients. Pour into a small bowl, season, and serve with the skewers, plus lemon wedges for squeezing over.

Each serving contains Energy

1020kJ 247kcal 12%

Fat

Saturates

20g 9g 29% 46%

Sugars

Salt

4g 4%

1¡8g 30%

of the reference intake. See page 104.

Carbohydrate 4g Protein 12g Fibre <1g

52

Find more brilliant barbecue recipes at tesco.com/realfood

Fi r e d up

LICENCE TO GRILL With plenty of models to choose from, find the barbecue that best suits your needs and budget

Top tip

The chicken wings could be prepared the evening before.

Simply cover the bowl of marinated wings with clingfilm and leave in the fridge until you are ready to cook them.

KO R E A N C H I C K E N W I N G S Serves 4 Takes 40 mins Cost per serve 94p 4 tbsp sriracha 3 garlic cloves, finely grated 2·5cm piece ginger, finely grated ½ lemon, juiced 2 tbsp sesame oil 2 tbsp reduced-salt soy 1 tbsp light brown soft sugar 1kg chicken wings 2 tsp sesame seeds 2-3 spring onions, sliced on the diagonal

1 In a large bowl, mix together the sriracha, garlic, ginger, lemon juice, sesame oil, soy sauce and sugar.

Add the wings and turn to coat well.

2 When the barbecue is hot, cook the wings for 25-30 minutes, turning regularly and brushing with any excess marinade left in the bowl.

3 Once the wings are cooked through and golden, and no pink meat remains, put on a plate and sprinkle with the sesame seeds and spring onions to serve.

Each serving contains Energy

1792kJ 431kcal 22%

Fat

Saturates

32g 8g 45% 40%

Sugars

Salt

6g 7%

2g 33%

of the reference intake. See page 104.

Carbohydrate 7g Protein 30g Fibre <1g

Top glass ‘This classic, fruity, medium-bodied Shiraz with a hint of spice makes this the ideal wine for barbecues,’ says Master of Wine James Davis. Tesco Australian Shiraz, £3·95

C R OW D - P L E A S E R Bentley Premium 4 Burner Gas BBQ with Side Burner, £225 195-2666 With four stainless steel burners, a large storage cupboard and castor wheels, this impressive barbecue makes light work of entertaining.

F I R E U P T H E COA L S Landmann Tennessee Charcoal Broiler BBQ, £175 395-8850 If you prefer the taste of a charcoal barbecue, this handsome model is for you. With fully closing lid and side shelves, it’s super user-friendly, too.

OUT AND ABOUT Small Bucket Barbecue – Blue, £8 398-6466 Throw an impromptu barbie with this portable number.

It comes with a chrome-plated grill and convenient carry handle.

Available in various colours.

WIN!

We’re giving away a top-of-the-range barbecue to one lucky reader. The Landmann Avalon Gas BBQ, worth £850, boasts four burners, plus a side burner, motorised rotisserie and an enamelled cast-iron cooking plate and hotplate. Brilliant for parties or family gatherings, this model combines good looks and practicality, and will see you through many years of barbecues, come rain or shine.

For the chance to win, and for full terms and conditions, visit tes.co/bbqprize by 23:55 on 17 August 2016. Prize draw open to UK residents aged 18+. Normal exclusions apply. The closing date is 23·55 on 17/08/2016. One entry per household.

One randomly drawn winner will receive a Landmann Avalon Gas BBQ. Gas not included.

Product may differ from image shown. Promoter: Tesco Stores Limited, Tesco House, Delamere Road, Cheshunt EN8 9SL.

53

BARBECUED BANANA SPLIT Serves 4 Takes 30-35 mins Cost per serve 78p 4 bananas 20 giant milk chocolate buttons 8 pieces finest* Butter Fudge With Cornish Sea Salt, halved vanilla ice cream, whipping cream and 4 glacé cherries, to serve 2 tbsp chopped mixed nuts, toasted

1 Leaving the skins on the bananas, cut a slit down the middle from top to bottom. Stuff the slit with the buttons and the fudge.

Wrap the bananas in foil, keeping the cut side upright and put on the barbecue in the hot embers. Leave for 20-25 minutes, until the chocolate and fudge have softened.

2 Unwrap the bananas, top with a scoop of ice cream, the whipped cream and a cherry.

Sprinkle with the nuts.

Each serving contains Energy

1871kJ 446kcal 22%

Fat

Saturates

Sugars

Salt

21g 11g 53g 0.3g 30% 57% 59% 5%

of the reference intake. See page 104.

Carbohydrate 61g Protein 6g Fibre 3g

Top tip For a delicious twist on this banana split recipe, try swapping the fudge for mini marshmallows or chunks of chocolate brownie.

Grill power For a selection of superspeedy barbecue recipes, visit tes.co/speedybbq

54

RECIPES HANNAH YEADON, KATY GREENWOOD PHOTOGRAPHY STUART OVENDEN, JONATHAN KENNEDY FOOD STYLING KATY GREENWOOD, LUCY O’REILLY, HANNAH YEADON, SUE HENDERSON PROP STYLING REBECCA NEWPORT

Fi red up

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Campo Viejo Viura-Tempranillo Blanco, £6·50/75cl*

The Codorníu family has been making cava in the traditional method since 1872, resulting in a fresh fizz with a crisp, citrus taste and great depth of flavour, as well as fine, long-lasting bubbles. Keep a bottle handy in the fridge ready to toast a special occasion, as an aperitif alongside Spanish tapas or simply to enjoy good times with friends. Codorníu Non Vintage Brut Cava, £6·50/75cl**

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SHOWCASE

Toast the season C E L E B R AT E T H E S U N S H I N E

WITH REFRESHING FIZZ AND SUMMER WINES GO FO R GOLD

I N THE P I N K Add some sparkle to your day with this light fizz from Lambrini – at only 71 calories per 125ml glass. Bursting with fruity flavour, it’s great on its own or in a cocktail. To mix the StrawBrini, pour 25ml elderflower cordial into a wine glass over ice, add 4 chopped strawberries and top up with Lambrini So Strawberry.

Lambrini So Strawberry, 2 for £5/75cl**

Treat someone special to a superior gift this summer – a bottle of this light, delicately golden Champagne presented in a stylish mosaic-themed pack.

This is a flagship cuvée from Jacquart, an aptly named mosaic of crus, grape varieties, vintages, aromas and flavours. It offers a fresh bouquet, fruity pear hints and a lovely long-lasting finish.

Champagne Jacquart Brut Mosaïque Gift Box, £20/75cl†

A DELICIOUS RANGE OF FLAVOURS FROM THE AWARD WINNING YOGURT...

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Find us in the dairy aisle

the milky way F U L L O F DA I RY G O O D N E S S , T H E S E D E L I C I O U S LY T H I C K S H A K E S A R E M A D E W I T H 1 0 0 PE R C E N T B R I T I S H M I L K CO F F E E A N D CO CO N U T Makes 2 Takes 10 mins, plus freezing Cost per serve 86p

Dissolve 3 tbsp demerara sugar in 4 shots of espresso coffee; leave to cool. In a blender, whizz 400ml milk with 300ml coconut yogurt and 1 frozen, chopped banana, until thick and smooth. Pour into glasses, then drizzle over the coffee mixture and stir to combine. Top with mini marshmallows and chocolate curls.

Each serving contains Energy

1682kJ 400kcal 20%

Fat

Saturates

Sugars

Salt

12g 9g 59g 0·5g 17% 43% 66% 9%

of the reference intake. See page 104.

Carbohydrate 60g Protein 15g Fibre 1g

58

RECIPES LIZZIE KAMENETZKY PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Did you know..?

From infancy through to old age, milk’s calcium content does a great job at keeping bones strong and healthy. It’s also high in protein, making it good muscle fuel, too.

In fact, recent research suggests it might be worth including whole milk in your diet, because although it’s higher in fat and calories than semi-skimmed, it retains more heart-healthy vitamins. What’s more, when you buy your milk at Tesco with Fair for Farmers Guarantee, you’ll be helping to support British dairy farmers who are paid an independently verified fair price per litre – win-win!

Dai r y RED BERRY AND VANILLA

BLUEBERRY AND MANUKA HONEY

PASSION FRUIT AND MANGO

Makes 2 Takes 5 mins Cost per serve £1·13

Serves 2 Takes 5 mins, plus freezing Cost per serve £1·15

Serves 2 Takes 5 mins, plus freezing Cost per serve £1·56

In a blender, whizz 400ml milk with 130g each frozen raspberries and strawberries.

Add 2 tbsp maple syrup and 1 tsp vanilla extract; whizz again. Pour into glasses and garnish with a few extra raspberries.

In a blender, whizz 400ml milk with 150g blueberries and 1 chopped and frozen banana. Stir in 1 tbsp manuka honey. Pour into glasses and garnish with a few extra blueberries.

In a blender, whizz 400ml milk and 1 diced mango with the juice of 3 passion fruits. Add 1 frozen, chopped banana and 1 tbsp maple syrup; whizz until smooth. Pour into glasses and garnish with extra passion fruit seeds.

Each serving contains

Each serving contains

Each serving contains

Energy

860kJ 206kcal 10%

Fat

Saturates

Sugars

Salt

8g 5g 25g 0·3g 12% 26% 28% 4%

of the reference intake. See page 104.

Carbohydrate 26g Protein 8g Fibre 6g

Energy

1007kJ 240kcal 12%

Fat

Saturates

Sugars

Salt

8g 5g 31g 0·2g 12% 25% 34% 4%

of the reference intake. See page 104.

Carbohydrate 36g Protein 8g Fibre 3g

Energy

1009kJ 240kcal 12%

Fat

Saturates

Sugars

Salt

8g 5g 34g 0·2g 11% 26% 38% 4%

of the reference intake. See page 104.

Carbohydrate 36g Protein 8g Fibre 3g

Top tip

These shakes have been made with whole milk for a more luxurious texture, but you can use semi-skimmed or skimmed milk for a lower-fat version, if you prefer.

The big chill

Try our light, refreshing and fruity milk lolly recipe at tes.co/milklollies

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

59

Pick up a pack in-store today *or â&#x201A;Ź65,000. Promotion starts 11.07.16 and closes 31.10.16. 18 years and over, resident in UK or ROI. Residents of NI can enter without purchase.

Skill test for ROI winner. 5 prizes available. Retain promotional pot and lid to claim. Full T&Cs apply, see www.muller.co.uk/fairygoodmuller for details.

C ook s ma r t

Japanese-style salmon and avocado salad

Everyday easy R U N O U T O F I D E A S F O R FA M I LY M E A L S? W E â&#x20AC;&#x2122; V E G OT I T C OV E R E D W I T H T H I S G R E AT L I N E - U P O F D E L I C I O U S M I DW E E K D I N N E R S

For more crowd-pleasing family recipes, visit tesco.com/realfood

61

JA PA N E S E - S T Y L E S A L M O N A N D AVO C A D O S A L A D Serves 4 Takes 25 mins Cost per serve £2·75 1 tbsp vegetable oil 1 x 500g pack boneless half salmon side, skin-on 2 avocados, cut into chunks 1 x 240g pack radishes, topped and quartered bunch spring onions, sliced 1 x 85g bag watercress 2 tsp sesame seeds, toasted For the dressing 25g piece fresh ginger, finely grated 5 tbsp lemon juice 1½ tbsp soy sauce 1½ tbsp sesame oil

1 Heat the oil in a nonstick frying pan.

Add the salmon, skin-side down, and cook for 4-5 minutes. Turn and cook for a further 3 minutes, or until just cooked through. Transfer to a plate or board and remove and discard the skin. Flake the fish into large chunks.

2 Meanwhile, combine the dressing ingredients in a jug. Set aside.

3 In a large bowl, toss the avocado, radish, spring onion and watercress.

4 Divide the salad mixture and flaked salmon between 4 bowls. Drizzle over the dressing and top with a sprinkling of toasted sesame seeds.

Each serving contains Energy

2070kJ 500kcal 25%

Fat

Saturates

41g 8g 58% 41%

Sugars

Salt

3g 3%

0·9g 16%

of the reference intake. See page 104.

Carbohydrate 4g Protein 29g Fibre 1g

B U F FA LO H OT D O G S Serves 4 Takes 20 mins Cost per serve £1·10 1 tbsp oil 4 jumbo frankfurters 25g unsalted butter 100ml chilli sauce 4 brioche hot dog rolls, sliced open ½ small iceberg lettuce, shredded For the dressing 125g soured cream 50g Danish blue cheese, crumbled 1 garlic clove, crushed

1 To make the dressing, put the soured cream, cheese and garlic in a small bowl. Mix well until combined and fairly smooth. Set aside until needed.

2 Heat the oil in a large frying pan.

62

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

Add the frankfurters and cook for 5 minutes, or until heated through.

3 Add the butter and chilli sauce to the pan. Once the butter has melted, leave to bubble for 1 minute, until slightly thickened, then gently swirl the pan around to coat the frankfurters in the butter mixture. Remove from the heat.

4 Meanwhile, heat a griddle pan over a high heat. Toast the rolls, cut-side down, until griddle marks appear.

5 Stuff each roll with a small handful of lettuce and a hot dog, drizzling over a little sauce from the pan. Serve with the blue cheese dressing.

Each serving contains Energy

2664kJ 640kcal 32%

Fat

Saturates

Sugars

Salt

45g 20g 9g 3·3g 64% 99% 10% 56%

of the reference intake. See page 104.

Carbohydrate 35g Protein 23g Fibre 4g

C ook s ma r t LAMB CHOPS WITH I TA L I A N B E A N S A L A D Serves 4 (freeze chops only) Takes 25 mins Cost per serve £1·66 1 tbsp olive oil 1 red onion, sliced 75ml white wine vinegar 2 tsp caster sugar 1 x 400g tin cannellini beans, drained and rinsed 200g cherry tomatoes, halved ½ cucumber, halved, seeded and thinly sliced handful mint leaves, finely chopped 8 lamb chops

1 Heat the oil in a frying pan. Add the onion and fry for 5 minutes, over a medium heat, until softened.

2 Add the vinegar and sugar to the pan with 1 tbsp water and continue cooking until the sugar has dissolved and the onions have turned pink.

Remove from the heat and transfer to a bowl with the beans, tomatoes, cucumber and mint; toss to combine.

3 Meanwhile, heat a griddle pan over a medium heat. Add the lamb and cook for 2-3 minutes on each side for medium, or until cooked to your liking.

Season and serve with the salad.

Each serving contains Energy

2046kJ 491kcal 25%

Fat

Saturates

35g 15g 50% 77%

Sugars

Salt

6g 6%

0·4g 8%

of the reference intake. See page 104.

Carbohydrate 14g Protein 30g Fibre 5g

Top glass ‘With its cherry and redcurrant flavours, soft and smooth Chilean Merlot, £4, is a perfect match for this dish,’ says Master of Wine James Davis.

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

63

C ook s m art W H I T E S PAG H E T T I B O LO G N E S E Serves 4 (freeze sauce only) Takes 25 mins Cost per serve £1·30

1 Cook the spaghetti in a large pan of boiling salted water following the packet instructions.

2 Meanwhile, heat the oil in a large frying pan. Add the mince, shallots and garlic and cook for 8-10 minutes, until the meat is browned and the shallots are softened. Stir in the wine and leave to bubble for 2 minutes.

3 Reduce the heat and stir in the crème fraîche and mustard. Cook for 1-2 minutes, then add the tarragon, lemon zest and juice.

4 Drain the spaghetti and tip into the pan; toss until coated in the sauce.

To serve, divide between 4 plates and scatter over the extra tarragon.

Each serving contains Energy

2516kJ 596kcal 30%

Fat

Saturates

Sugars

Salt

18g 9g 10g 0·7g 25% 45% 12% 13%

of the reference intake. See page 104.

Carbohydrate 65g Protein 42g Fibre 3g

M I D D L E E A ST E R N ST Y L E B A K E D F E TA Serves 4 Takes 30 mins Cost per serve £1·63 2 x 400g tins finest* cherry tomatoes 1½ tbsp harissa 1 tbsp preserved lemon paste 2 tbsp olive oil handful fresh coriander, leaves picked and roughly chopped 2 x 200g packs feta, halved 1 x 80g pack pomegranate seeds crusty bread, to serve green salad, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Tip the tomatoes into an ovenproof dish (large enough to hold the whole blocks of feta). Stir in the harissa and bake for 10 minutes.

64

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

2 Meanwhile, combine the lemon paste, olive oil and coriander in a large bowl. Remove 2 tbsp of the mixture and set aside. Toss the feta in the remaining mixture and nestle it into the tomatoes. Return to the oven for a further 15 minutes. The feta will be soft but should hold its shape.

3 Remove from the oven and spoon the reserved dressing over the feta. Scatter with pomegranate seeds. Serve with crusty bread for mopping up the juices and a green salad.

Each serving contains Energy

1641kJ 395kcal 20%

Fat

Saturates

Sugars

Salt

28g 15g 12g 2·7g 40% 76% 14% 46%

of the reference intake. See page 104.

Carbohydrate 13g Protein 20g Fibre 5g

Dinner time Check out our brilliant midweek recipe videos at tes.co/dinnertonight

RECIPES KATY GREENWOOD PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

300g spaghetti 1 tbsp olive oil 1 x 500g pack turkey thigh mince 2 shallots, finely chopped 2 garlic cloves, crushed 150ml white wine 300ml half-fat crème fraîche 2 tbsp wholegrain mustard handful tarragon, leaves roughly chopped, plus extra to serve 1 lemon, zested and juiced

ing or h from breastfeed itc sw e th e ak m to le Ready Big Milk is fresh who a rl A ? ilk m s’ w co formula to A, D and Iron for in m ta Vi ith w d he milk enric and development your child’s growth balanced diet. as part of a healthy

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ILK FRESHaisM le Terms & Conditions

50p OFF

Arla Big Milk (2litre)

Instore: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction.

Subject to availability valid in the UK & IOM only.

Valid from 20/07/16 until 03/10/16. This coupon is & shall remain the property of Tesco Stores Ltd. It is not for re-sale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value & no change given. It cannot be used in conjunction with other promotional offers.

Not redeemable through Tesco.com

rule the roast

G I V E S U N D AY L U N C H A T R O P I C A L S PI N W I T H O U R B A R B E C U E D H AWA I I A N CHICKEN – HULA SKIRTS OPTIONAL!

H AWA I I A N C H I C K E N WITH MANGO AND AVO C A D O S L AW

RECIPES JENNIFER JOYCE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING OLIVIA WARDLE

Serves 4 Takes 1 hr, plus marinating Cost per serve £2·18

66

1 large whole chicken For the marinade 1 tsp sriracha 1 tbsp clear honey 125ml pineapple juice 1 lime, juiced, plus extra halves, griddled, to serve 75ml reduced-salt soy sauce 1 tbsp grated ginger 2 garlic cloves, crushed For the slaw ¼ Savoy cabbage, shredded 1 mango, peeled, stoned and flesh chopped 1 avocado, peeled, stoned and flesh chopped 3 spring onions, trimmed and chopped 1 tbsp desiccated coconut 2 tbsp chopped roasted peanuts ½ tbsp sesame seeds For the dressing 2 tbsp reduced-salt soy sauce 1 lemon, juiced 1 tbsp sesame seeds, toasted 1 tbsp sesame oil

1 Spatchcock the chicken by cutting down either side of the backbone with a pair of scissors. Remove the spine and discard (or reserve for making stock). Turn breast-side up and flatten the chicken by pressing down with the heel of your hand. Put in a large sealable food bag or shallow dish.

2 To make the marinade, combine the sriracha, honey, pineapple juice, lime juice, soy sauce, ginger and garlic in

a small bowl. Pour over the chicken and seal the bag or cover the dish with clingfilm. Chill for at least 2-3 hours, or overnight to let the flavours infuse. One hour before cooking, remove the chicken from the fridge and bring to room temperature.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Transfer the chicken and marinade to a large, shallow baking dish. Roast for 40 minutes, or until the skin is crisp and the meat is cooked through with no pink meat showing. Alternatively, preheat the barbecue and cook the chicken over an indirect, low heat with the lid on for 40-50 minutes, until the chicken is cooked through with no pink meat showing.

4 Meanwhile, prepare the slaw. Put the cabbage, mango, avocado, spring onions, coconut and peanuts in a bowl.

5 To make the dressing for the slaw, combine the soy sauce, lemon juice, toasted sesame seeds and sesame oil in a small jug. Pour it over the slaw mixture and toss to combine, then scatter over the ½ tbsp sesame seeds.

6 Joint and slice the chicken and serve with the slaw and the extra griddled lime halves.

Each serving contains Energy

3495kJ 840kcal 42%

Fat

Saturates

Sugars

Salt

59g 16g 16g 3·3g 84% 81% 18% 56%

of the reference intake. See page 104.

Carbohydrate 18g Protein 62g Fibre 2g

Top glass This classic offdry Riesling with flavours of baked apples and zippy citrus is a great match for the sweet and sour Hawaiian flavours here. German Riesling, £4·50

Top tip For an easy, hot side dish, serve the chicken and slaw with a couple of packs of microwavable coconut rice, garnished with sliced spring onions.

Fami ly f av ou r i te

Easy and delicious For a step-by-step guide to spatchcocking a chicken, check out tes.co/spatchcock

For more barbecue recipes, visit tesco.com/realfood

67

Here comes SUMMER

E NJOY FUN FAMILY DAYS OU T FOR LE SS W ITH UP TO FOUR TIME S MORE VALUE FROM YOUR TE SCO CLUBC ARD VOUCHE R S

W

hy travel abroad when there are so many adventures to be had on your doorstep, from a day on the farm to a trip to a historic castle? Better still, with Great Days Out with Tesco Clubcard, entertaining the family won’t cost a fortune. You can get up to four times your Clubcard voucher value to spend at a wide choice of attractions, simply exchange £2·50 worth of vouchers for a £10 token. Our map features just a few of them – go to tesco.com/clubcard for the full range. So, don’t forget to swipe your Clubcard. Every £1 spent with Tesco earns one Clubcard point; in no time, you'll have enough for a great day out.

NORTHERN IRELAND Ulster American Folk Park Follow in the footsteps of Irish emigrants to America at this attraction (left) in Omagh, Co Tyrone, with costumes and craft sessions.

International Ice Bowl Put the family through their ice-dancing paces at this Olympic-size ice rink in Dundonald, Co Down, with games, prizes, DJs and a glitterball.

WALES Folly Farm Interact with over 250 animals, from snakes to giraffes, at this mega-farm in Kilgetty, Pembrokeshire. Plus there are go karts and a fabulous vintage funfair.

Techniquest Get hands-on at this Cardiff science discovery centre (right), with interactive exhibits, plus family shows in the planetarium and science theatre.

SCOTLAND Loch Ness Centre and Exhibition Get the low-down on the legendary monster, with Nessy-related facts and folklore, eyewitness accounts and underwater films.

Blair Castle Set amid rolling hills, fairytale Blair Castle near Pitlochry (right), lies in a forest and has corridors lined with armour.

Glasgow Science Centre Enjoy three floors of interactive fun, plus a planetarium, an IMAX and a 127m-high tower to climb.

ENGLAND Lightwater Valley This theme park in Ripon, Yorkshire (top left), boasts roller-coasters, water slides and adventure playgrounds.

Blackpool Zoo These 32 acres hold more than 1,000 animals – from big cats, apes and giraffes to sea lions – plus a Dinosaur Safari and a Playbarn.

London Zoo You’ll need a day to do justice to this famous zoo (bottom left), that includes Gorilla Kingdom and Land of the Lions.

Tower of London Renowned for its grim past, the Tower is also home to the Crown Jewels, as well as the Yeomen in their distinctive uniforms.

Hampton Court Palace Explore Henry Vlll’s fine palace, in Surrey, with its huge kitchens and 60 acres of grounds, including a hedge maze.

RAINY DAY? As a wet-weather option, you can exchange just £2·50 worth of Clubcard vouchers for a £10 token to spend at one of these restaurants across the UK: l PizzaExpress

l La Tasca

l Chef & Brewer

l Chimichanga

l Café Rouge

l Bella Italia

How it works Exchange £2·50 worth of Clubcard vouchers for £10 to spend at attractions and a range of restaurants across the UK. Terms and conditions at tesco.com/clubcard

Fresh and fruity Summertime means picnics, barbecues and delicious fresh fruits, like these great-value Suntrail Farms kiwis

Pick up packs of mouthwatering Suntrail Farms kiwis in store now.

Theyâ&#x20AC;&#x2122;re part of a new, fantastic-value range, which also includes oranges, grapes, peaches, avocados and nectarines.

The selection underlines Tesco's continued commitment to topquality food, sourced from exceptional producers at an outstanding price.

PROMOTION

K I W I A N D P R O S C I U T TO SALAD WITH BALSAMIC LEMON DRESSING Serves 4 Takes 15 mins 6 slices prosciutto or Parma ham 2 tbsp pumpkin seeds 2 Suntrail Farms kiwis, peeled and sliced into rounds 150g strawberries, hulled and halved, if large 1½ x 80g bags watercress, spinach and rocket salad For the dressing 4 tbsp olive oil 1 tbsp balsamic vinegar ½ lemon, zested and juiced ½ tsp honey

1 Put a nonstick frying pan over a medium heat and lay the slices of prosciutto in the pan. Cook for 2 minutes each side, until crisp and golden, then set aside. Add the pumpkin seeds to the pan and toss around for a few minutes.

2 Mix the dressing ingredients together in a jug.

3 Gently toss together the kiwis, strawberries and salad leaves in a large bowl. Divide between serving bowls, then break the prosciutto into pieces over the top and scatter with the seeds.

Drizzle with the dressing to serve.

Each serving contains Energy

910kJ 220kcal 11%

Fat

Saturates

17g 3g 24% 15%

Sugars

Salt

7g 8%

1.1g 19%

of the reference intake. See page 104.

Carbohydrate 8g Protein 9g Fibre 2g

K I W I A N D L I M E TA R T Serves 8 Takes 55 mins, plus chilling flour, for dusting 1 x 320g pack sweet dessert pastry 250g mascarpone 2 limes, 1 zested, both juiced 3 tbsp honey 150ml double cream 5 Suntrail Farms kiwis, peeled and sliced into rounds For the honey glaze ½ tbsp honey ½ tbsp lime juice

1 Preheat the oven to gas 5, 190°C, fan 170°C. Dust a work surface with a little flour, then roll out the pastry slightly larger than a 23cm fluted tart tin. Line the tart tin with the pastry, leaving a little excess pastry around the edges.

2 Line the pastry with nonstick baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and continue to

cook for 5-10 minutes, until cooked through. Remove from the oven, trim off the excess pastry; cool.

3 Meanwhile, put the mascarpone into a bowl and beat with an electric whisk until smooth.

Add in the lime juice, zest and honey and beat again until smooth. Beat in the cream slowly until fully combined and thickened, then spoon into the cooled tart tin. Spread all around with the back of a spoon. Chill for 2 hours, or overnight.

4 When ready to serve, make the honey glaze by heating the honey and lime juice in a small pan or microwave for 20 seconds.

5 Decorate with the kiwi slices, overlapping as you go, then brush with the honey glaze to serve.

Each serving contains Energy

1852kJ 447kcal 22%

Fat

Saturates

Sugars

Salt

35g 20g 14g 0·3g 50% 98% 15% 5%

of the reference intake. See page 104.

Carbohydrate 29g Protein 5g Fibre 1g

PROMOTION

Little pleasures E V E RY DAY D E S E RV E S S O M E T H I N G S PE C I A L – T H I S S M O OT H , D E L I C I O U S , W H I PPE D C R E A M C H E E S E I S M A D E T O B E E N J OY E D

T

here’s nothing nicer than coming home and relaxing – it’s the perfect time to kick off your shoes and get comfortable. So why not reach for fluffy, melt-in–the-mouth Philadelphia Whipped? This premium cream cheese has a delicate, light texture and fresh taste – just great spread on crackers or fresh, crusty bread, and delicious with crudités or breadsticks. Choose from three tempting flavours: Original; Black and Green Olive; or Fine Herbs and a Hint of Garlic. Make sure you have some Philadelphia Whipped handy, whenever you want to indulge in something that little bit special.

Get in touch philadelphia.co.uk /philadelphiauk

*In selected stores only; offer subject to change

Philadelphia Whipped in Original, Black & Green Olive and Fine Herbs and a Hint of Garlic, on promotion at £1/140g (71p/100g) from 3-23 August 2016 (normal price £2)*

Me a l m aths

1350

I INLNSESSSSS MM O RL E

TROLLEY DASH C R E AT E T H E S E D E L I C I O U S , S PE E DY M E A L S U S I N G J U ST F O U R K E Y I N G R E D I E N T S

OR

SPICY COCONUT NOODLES In a wok, heat 1 x 220g jar Yellow Thai Curry Paste until bubbling. Pour in 1 x 400ml tin Light Coconut Milk and bring to a gentle simmer. Add the carrots from 2 x 280g pack Chef’s Medley* to the wok; cook for 5 minutes. Add the remaining veg and 2 x 300g packs Free Range Egg Noodles; simmer for 3-4 minutes more, until cooked.

Serves 4 Cost per serve £2·52

Each serving contains Energy

4025kJ 446kcal 22%

Fat

Saturates

Sugars

Salt

16g 8g 13g 3g 23% 38% 15% 47%

of the reference intake. See page 104.

Carbohydrate 57g Protein 14g Fibre 3g

RECIPES PHIL MUNDY PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT *Pack contents may vary subject to availability

POTATO HASH WITH MUSHROOMS AND FRIED EGG Chop 1 bunch spring onions. Stir half through 1 x 500g pack finest* Cornish Butter Mash; shape into 2 patties. Fry in oil for 3 minutes on each side, or until golden. In a separate pan, fry 1 x 250g pack sliced chestnut mushrooms in butter with the remaining onion for 4 minutes. Top the patties with a fried egg and the veg.

Serves 2 Cost per serve £2·09

Each serving contains Energy

1998kJ 481kcal 24%

Fat

Saturates

31g 14g 44% 68%

Sugars

Salt

3g 4%

1·2g 20%

of the reference intake. See page 104.

Carbohydrate 32g Protein 17g Fibre 7g

STEAK SALAD WITH BLUE CHEESE DRESSING In a hot frying pan, fry 2 seasoned sirloin steaks in oil for 2 minutes on each side. Leave to rest, then cut into strips. Meanwhile, mix 50g crumbled Blue Stilton with 100g 0% Fat Natural Yogurt; season with black pepper. Divide 1 x 242g pack Crunchy Salad between 2 plates, halving the tomatoes, then top with the steak. Dress and serve.

Serves 2 Cost per serve £5·62

Each serving contains Energy

2277kJ 544kcal 27%

Fat

Saturates

26g 12g 37% 59%

Sugars

Salt

8g 9%

1·6g 28%

of the reference intake. See page 104.

Carbohydrate 8g Protein 68g Fibre 2g

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

73

W h a t’s c o ok i ng

dinner for two M A K E M O R E O F M E A LT I M E S W I T H T H E S E L I G H T, F R E S H A N D S U M M E RY R E C I PE S – S I M PLY H A LV E F O R O N E

PR AW NS W ITH PAPRIK A COUSCOUS AND G ARLIC SAUCE

GORGONZOL A TARTLE T S

BU T TE RY SE A BA SS FILLE T W ITH CIDE R- BR AISE D GRE E NS

SPICE D CHICKE N W ITH AUBE RGINE PIL AF For more delicious recipes, visit tesco.com/realfood

75

Wh at’s co oking

Serves 2 Takes 25 mins Cost per serve £2·82 1 tsp olive oil 50g butter 2 sea bass fillets, skin lightly scored ½ Savoy cabbage, shredded 150g frozen peas 100ml cider

1 Heat the olive oil and butter in a frying pan. Season the fillets, and add them to the pan, skin-side down. Fry over a high heat for 3 minutes, or until the skin is crisp and the butter has started to brown. Turn the fish over and fry for 1-2 minutes more, until cooked through.

Remove the fillets from the pan and keep warm.

2 Add the cabbage and peas to the pan and toss to coat in

SPICED CHICKEN WITH AU B E R G I N E P I L A F Serves 2 Takes 50 mins Cost per serve £1·82 2 tsp olive oil 1 aubergine, cut into chunks ½ tsp cinnamon 25g currants 150g basmati rice 400ml chicken stock 25g butter 2 chicken breasts 1 tsp allspice 50g flaked almonds handful parsley, chopped

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat half the oil in a lidded ovenproof pan.

Add the aubergine and fry, over a high heat, until golden all over.

2 Stir in the cinnamon, currants and rice. Fry for 1 minute more until all the grains are coated in the oil, then pour in the stock with 100ml water.

76

the butter. Once the cabbage has wilted, pour in the cider and season well. Bring to the boil and cook for 2 minutes, or until slightly reduced.

3 To serve, divide the cabbage and pea mixture between 2 plates and top each with a sea bass fillet. Drizzle over the cider butter.

Each serving contains Energy

2656kJ 638kcal 32%

Fat

Saturates

45g 18g 64% 89%

Sugars

Salt

6g 7%

2·9g 48%

of the reference intake. See page 104.

Carbohydrate 6g Protein 50g Fibre 4g

Top tip

This recipe works well with any white fish, such as haddock or cod. For a more filling dish, serve it with creamy mash or buttered new potatoes.

3 Stir in the butter and season well. Cover and transfer to the oven. Cook for 20 minutes, or until the liquid has been absorbed and the rice is cooked.

4 Meanwhile, put the chicken between 2 sheets of clingflim.

Bash with a rolling pin to thin the meat into an escalope.

Remove the clingfilm and scatter over the allspice; season well.

5 Heat the remaining oil in a frying pan. Add the chicken and fry over a high heat for 3-5 minutes on each side, until cooked through with no pink meat remaining.

6 Divide the pilaf between 2 shallow bowls. Cut each chicken breast in half lengthways and arrange over the rice.

Spoon over the pan juices.

Scatter over the almonds and parsley to serve.

Each serving contains Energy

3193kJ 759kcal 38%

Fat

Saturates

Sugars

Salt

30g 9g 13g 0·9g 43% 43% 15% 16%

of the reference intake. See page 104.

Carbohydrate 77g Protein 50g Fibre 2g

For more delicious recipes, visit tesco.com/realfood

P R AW N S W I T H PA P R I K A CO U S CO U S A N D G A R L I C S AU C E Serves 2 Takes 20 mins Cost per serve £3·67 1 fennel bulb, sliced, fronds reserved 1 red pepper, seeded and sliced 1 red onion, finely diced 1 tsp hot smoked paprika 2 tbsp olive oil 125g couscous 150ml hot veg stock 1 x 240g pack frozen jumbo raw king prawns, defrosted 1 garlic clove, finely sliced small handful parsley, roughly chopped For the garlic sauce 2 slices of bread, torn 1 red chilli, roughly chopped 2 garlic cloves, crushed small pinch saffron, infused in 1 tbsp boiling water 100ml olive oil

G O R G O N ZO L A TA R T L E T S Serves 2 Takes 55 mins, plus chilling Cost per serve £1·69 40g walnuts 200g lighter shortcrust pastry, torn into pieces flour, for dusting 1 tsp olive oil 1 each red and yellow pepper, finely sliced 1 tsp thyme leaves 4 eggs, beaten 1 tbsp double cream 40g Gorgonzola, diced rocket, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a food processor, whizz the nuts until chopped. Add the pastry and whizz again. Remove, wrap in clingfilm and chill for 20 minutes.

2 On a floured work surface, roll out the pastry to the thickness of a pound coin. Cut in half and

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a small baking dish, toss the fennel, pepper, onion, paprika and 1 tbsp olive oil with a little seasoning. Cook for 15 minutes.

2 Meanwhile, make the garlic sauce. In a food processor, whizz the bread, chilli and garlic to a fine crumb. Add the saffron liquid and a pinch of salt. Gradually pour in the oil, mixing until smooth. Set aside until needed.

3 Stir the couscous through the veg, add the stock and return to the oven for a further 5 minutes.

4 Heat the remaining oil in a frying pan. Add the prawns and garlic and fry until the prawns are pink and cooked through.

5 Toss the prawns through the couscous and scatter over the the parsley and fennel fronds.

Serve with the garlic sauce.

Each serving contains Energy

3580kJ 857kcal 43%

Fat

Saturates

Sugars

Salt

47g 7g 13g 2·8g 67% 35% 15% 47%

of the reference intake. See page 104.

Carbohydrate 78g Protein 35g Fibre 6g

use to line 2 x 12cm fluted tart tins. Prick the bases with a fork, then line with nonstick baking paper and baking beans.

3 Bake for 15 minutes. Remove the beans and paper, then bake for 10 minutes more. Remove and leave to cool slightly.

Reduce the oven to gas 3, 170°C, fan 150°C. 4 Meanwhile, heat the oil in a frying pan. Add the peppers and thyme and cook over a medium heat for 15 minutes, or until softened. Leave to cool a little. Combine the eggs and cream in a jug.

5 Divide the peppers and egg mixture between the pastry cases. Scatter over the cheese and bake for 10-15 minutes, or until set. Serve with rocket.

Each serving contains Energy

3378kJ 810kcal 41%

Fat

Saturates

Sugars

Salt

55g 19g 12g 1·5g 78% 94% 13% 24%

of the reference intake. See page 104.

Carbohydrate 52g Protein 28g Fibre 5g

RECIPES NATALIE THOMSON PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

B U T T E RY S E A B A S S FILLETS WITH CIDERBRAISED GREENS

CREATIVELY CRAFTED BY

INTERNATIONAL CHEESE AWARDS NANTWICH 2015 EST.1897

GOLD AWARD

PROMOTION

Smooth moves ST E P I N T O S U M M E R W I T H A L PRO ’ S S M O OT H I E I N S PI R AT I O N T O O L – F O R A D E L I C I O U S STA RT T O YO U R DAY

N

ow summer’s here, you may be looking to make a healthy change to your routine. Mornings are a great place to start, with a drink that’s packed with goodness and takes minutes to prepare – the smoothie.

You can follow a recipe or make it up as you go along. For ideas, check out Alpro’s Smoothie Inspiration tool at tesco.com/Alpro-Smoothie, which pairs Alpro’s plant-based range with the best ingredients.

Give your smoothie a taste of the tropics with Alpro Coconut Original, £1·80/1ltr (18p/100ml); keep it simple with Alpro Almond Unsweetened, £1·80/1ltr (18p/100ml); or choose Alpro Plain with Almond or Plain with Coconut, £1·80/500g (36p/100g), Big Pot soya alternative to yogurt for a thicker smoothie.

Next, add your fruit or veg and experiment with different flavours – sweeten with banana, throw in spinach for a smooth finish, or try chicory for a subtle bite. Then power your smoothie up with hearty oats, go herbal with fresh mint, or add a sprinkling of flaked almonds. Try one of these three tasty smoothie options, right, or be inspired at tesco.com/Alpro-Smoothie.

C O C O N U T & S P I N AC H In a blender, whizz 200ml Alpro Coconut Original drink with ¼ small orange and 1 mango (both peeled

and sliced), and 4-5 large spinach leaves, plus a sprig of mint. Pour into a glass, garnish with a few baby spinach leaves, then serve.

Be inspired Find inspiration and share your creations using #AlproSmoothie tesco.com/Alpro-Smoothie Like us @ /AlproUK Follow us @Alpro Follow us @alpro

B E R RY & A L M O N D In a blender, whizz 200ml Alpro Almond Unsweetened drink with 1 medium banana (peeled and chopped), a handful of blueberries and 1 tangerine (peeled).

Pour into a glass or jar, garnish with a few blueberries, then serve.

COCONUT & PINEAPPLE In a blender, whizz 200g Alpro Plain with Coconut with ½ pineapple (peeled and chopped), ½ blood orange (segmented) and a couple of mint leaves. Pour into a glass or jar, garnish with a wedge of pineapple, then serve.

M a s t e r c la s s

Courgette tempura L E A R N H OW T O M A K E T H I S M O U T H WAT E R I N G JA PA N E S E - I N S PI R E D D I S H O F L I G H T LY B AT T E R E D, D E E P - F R I E D V E G I N S I X E A SY ST E P S 79

1

COURGETTE TEMPURA

2

Serves 6 Takes 35 mins Cost per serve 22p 4 medium courgettes sunflower oil, for frying 50g plain flour 50g cornflour 1 egg white 125ml sparkling water, chilled lemon wedges, to serve (optional) Each serving contains Energy

Fat

Saturates

Sugars

Salt

734kJ 176kcal 9%

12g 16%

1g 7%

2g 2%

0·2g 4%

of the reference intake. See page 104.

Carbohydrate 16g Protein 3g Fibre <1g

Preheat the oven to gas 2, 150°C, fan 130°C. Line 2 baking trays with kitchen paper. Cut the courgettes lengthways into 1cm-thick strips, then cut across the width to create chips. Discard any that have no skin on them.

Fill a deep pan with enough oil to come a third of the way up the sides; heat on the hob. Mix the flours in a large bowl with a pinch of salt.

Make a well in the centre and, working quickly, whisk in the egg white and sparkling water.

4

5

To test if the oil is hot enough for frying, drop in a little batter. If it immediately starts to sizzle, it’s ready for cooking. Alternatively, use a cooking thermometer to check that the temperature is somewhere between 170°C and 190°C.

Working in batches, use a slotted spoon to dip a few courgettes in the batter, shake off the excess, and then carefully lower into the hot oil.

Fry for 2 minutes, turning until lightly golden and crisp. Remove with the slotted spoon.

DE L ICIO U S SPIN S

Seafood fritto misto Cut 2 firm, skinless white fish fillets (such as pollock or haddock) into bite-size pieces. Dip in the tempura batter, along with 12 king prawns and 150g raw squid rings. Fry until cooked through and golden.

Mixed tempura with dipping sauce Thinly slice your choice of veg, such as red pepper, onion, sweet potato and aubergine. Smaller items, such as baby corn, green beans and asparagus also work well and don’t need chopping.

Dip in the batter and fry until golden.

Serve with a dipping sauce made from 100ml soy sauce, 2 tbsp each clear honey and lime juice, 1 tsp grated ginger and 1 finely chopped red chilli.

Banana and coconut fritters Chop 4 bananas into 5cm chunks.

Add 1 tbsp clear honey and 3 tbsp desiccated coconut to the tempura batter. Dip the banana in the batter and fry until crisp and golden. Serve with vanilla or coconut ice cream.

80

Perfect partners

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

Mayo with Garlic, 89p/280ml (31p/ 100ml) Rustle up a quick, creamy dip by stirring a little zested lemon and chopped parsley into this squeezy garlic mayo.

New Zealand Sauvignon Blanc, £6. This iconic white – full of zingy passion fruit and gooseberry flavours – pairs well with tempura, particularly seafood varieties.

M a s t e r c la s s 3

Don’t over-whisk your batter – it should be a little lumpy. Whisk in an ice cube to help keep the mixture cool, but don’t let it stand for long, or it will become too thick. The batter should be light and airy with bubbles.

RECIPES SARAH COOK PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

6

Transfer each cooked batch to the prepared baking tray and lightly season. Keep warm in the oven, leaving the door slightly ajar to prevent the batter from turning soggy.

Serve with lemon wedges.

a crisper bite. Adding l Using sparkling Expert an ice cube (step 3) water in the batter also prevents it (step 2) infuses the tips from thickening. mixture with air l Sunflower and bubbles, making vegetable oils have it extra-light. a higher smoke point than l Unlike other batters, olive oil, which means they tempura should have a maintain their structures lumpy texture – this gives at high temperatures – the courgettes a lacy, rather perfect for deep-frying. than dense, coating for

l It’s important not to let your batter sit for too long, so make it up just before you’re ready to fry. l To avoid burning, scoop out any batter bits that have fallen off between batches. l To dispose of the cooking oil, leave to cool, then pour into an airtight container and bin. Don’t pour down the sink.

Green light

Discover more delicious courgette recipes at tes.co/courgette

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

81

Le f t o ve r s ORIG IN RECIP AL E

p11

Cherries

Courgettes

Beef mince

FRUITY SALAD Toss stoned and halved cherries with rocket, goat’s cheese and walnuts. Dress with a drizzle of balsamic vinegar.

CHERRY COMPOTE In a pan, simmer stoned cherries with a little sugar, kirsch and a splash of water until softened; leave to cool. Serve with yogurt and granola or ice cream.

SUMMER TART Spread a sheet of puff pastry with pesto. Top with sliced courgette, small dollops of ricotta, pine nuts and lemon zest.

Bake until puffed up and golden.

VEG FRITTERS Mix grated courgette with crumbled feta, chopped fresh mint and flour.

Shape into patties; fry until golden.

parsley and spring onion. Wrap in puff pastry; glaze with eggwash. Cut into bites; bake until cooked and crisp.

BEEF CHILLI Fry mince with chilli and oregano. Simmer with chopped tomatoes and kidney beans. Serve with soured cream and grated cheese.

* *

* *

SAUSAGE ROLLS Mix mince, *tomato purée, chopped fresh

*

RECIPES BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *Chicken should be cooked through until the juices run clear and no pink meat is showing. **If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

make more of it INVENTIVE WAYS FOR USING UP WHAT’S LEFT AT THE END OF THE WEEK ORIG IN RECIP AL E

p64

Pitta

Harissa

Feta

CHORIZO PIZZAS Thinly spread halved pittas with passata. Top with sliced chorizo, torn mozzarella and fresh basil leaves; bake until golden.

FATTOUSH Brush pitta pieces with olive oil and smoked paprika; bake until crisp. Mix with chopped onion, lettuce, cucumber and tomato.

Dress with lemon juice, oil and sumac.

SPICY CHICKEN Mix harissa, cumin, garlic, lemon juice and olive oil. Rub over chicken breast; chill for 1 hour. Grill until cooked through*.

SHAKSHUKA In a pan, fry onion, garlic and red pepper. Stir in harissa, cumin and tinned tomatoes. Make dents in the mixture, break an egg into each, then cook until set**.

seeds mixed with breadcrumbs. Fry in vegetable oil until golden brown.

AVOCADO TARTINE Rub a thick slice of toasted rustic bread with garlic. Top with mashed avocado, sundried tomatoes, crumbled feta and a squeeze of lime juice.

* *

* *

FETA Dip batons of feta *in CRISPY beaten egg, then coat in sesame

*

For more leftovers recipes, visit tesco.com/realfood

83

Don’t holiday on the hard shoulder.

Topping up your oil is easy. Stay safe and fill up before you set off.

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

Pick up a pack in store.

*Standard network rates apply

Get ac ti ve

*Start Active, Stay Active government report 2011

good sport G E T F I T T H E O L D - S C H O O L WAY W I T H O U R PI C K O F F U N , E N E RG I S I N G AC T I V I T I E S , F RO M N E T B A L L T O GY M N A ST I C S

W

ith such a wide selection of fitness classes to choose from these days, it can be easy to overlook traditional sport as a way of keeping active, especially if you weren’t a fan at school. But perhaps it’s time to reconsider? Sport, as with all physical activity, has significant benefits for body and mind. In fact, it can help reduce your risk of more than 20 conditions*, including type 2 diabetes, heart disease and depression, and can also improve coordination and concentration. Plus, it’s more accessible than ever and often comes with a big social element to boot. Turn over to get started.

85

HOCKEY IT MAY B R I N G BACK M E MOR I E S OF STAN DI N G AROU N D ON COLD M U DDY F I E LDS , B UT HOCK E Y ’ S SOCIAL

TABLE TENNIS

NATU R E AN D F ITN E SS B E N E F ITS

TH I S PACY GAM E G IVE S YOU AN ALL-

HAVE DR AWN ADU LTS BACK I N TO

OVE R WOR KOUT, AN D CAN B E PL AYE D

TH E GAM E I N R ECE NT YE AR S – AN

F ROM CH I LDHOOD I NTO OLD AG E . WITH

I N CR E A S E OF ALMOST 5 ,000 S I N CE

TAB LE S B E I N G S ET U P I N LOCAL PAR KS ,

2012 , MOST OF WHOM AR E WOM E N .

BAR S AN D E VE N CAR E HOM E S , IT’ S E A S I E R THAN E VE R TO HAVE A GO.

WHAT ARE THE HEALTH BENEFITS? ‘The quick movement of the ball helps to improve cardiovascular fitness,’ says Matthew Stanforth, England Table Tennis coach. At a professional level, the ball can travel at 100 miles per hour. ‘It’s a total body sport, but one that uses a surprising number of leg muscles. The game can also sharpen your focus.’ In fact, research has shown that table tennis may play a role in helping people with dementia* by stimulating certain areas of the brain.

86

IS IT FOR ME? The

light equipment used in table tennis and its noncontact nature make it the perfect sport for pretty much everyone.

WHERE TO PLAY Table tennis clubs are great for structured games or just table hire, so check out your local leisure centre, gym, school or university for options. Alternatively, visit tabletennisengland. co.uk; tabletennisireland. ie; tabletennisscotland. co.uk or tabletennis. wales to find a club near you. Also look out for Ping! (pingengland. co.uk) – a free summer festival, which sees table tennis tables, plus bats and balls, appear in surprising locations across England. Or play at home by transforming a table or desk with a special ‘table top’ set, which includes balls, bats and a net.

WHAT ARE THE HEALTH BENEFITS? All that running, dribbling, hitting and tackling with a stick in tow for 70 minutes makes hockey a physically and mentally demanding game. ‘The repeated sprints and constant changes in direction allow you to work on endurance and agility,’ says Olympian and Great Britain hockey international Hannah Macleod. ‘And the low body position during play means you’re improving your stability, while working your core muscles and upper legs.’ Plus, there are plenty of tactics involved to keep your mind sharp.

IS IT FOR ME? If you like the idea of covering a large pitch and working together as a team while using your brain, then hockey could be for you.

WHERE TO PLAY Enter your

postcode at Play Hockey via greatbritainhockey.co.uk to find your nearest club and the options on offer.

If you’re not looking to compete or commit, many clubs run hockey nights on a pay-and-play basis, or offer social memberships. Or try Back to Hockey for informal, low-cost sessions that cover all the basics.

From 20 August to 11 September, clubs will also be opening their doors (mostly for free) as part of HockeyFest.

Get acti ve GYMNASTICS YOU DON ’ T HAVE TO B E SU PE R - B E N DY OR VE RY YOU N G TO TRY GYM NA STIC S . TH E R E AR E VAR IOU S T YPE S , I N CLU DI N G R HY TH M IC AN D AE ROB IC , B UT ARTI STIC GYM NA STIC S I S TH E

NETBALL

B E ST K NOWN AN D I NVOLVE S MOVE S ON

TH I S S KI LF U L , AC TION -

DI F F E R E NT APPAR ATU S .

PACK E D COU RT S PORT I S SAI D TO B E TH E WOR LD ’ S

WHAT ARE THE HEALTH BENEFITS? Gymnastics

MOST POPU L AR TE AM

helps improve the way you move. More specifically, it can help ‘increase body awareness, strength, control and coordination,’ says Ruddy Farquharson, strength conditioning coach with the English Institute of Sport.

GAM E FOR WOM E N .

IS IT FOR ME? Yes, if you’re looking for a sport that will improve flexibility and core strength.

WHERE TO DO IT Enter your postcode at british-gymnastics.org/discover to find your nearest club. The site also helps you decide which type of gymnastics is for you. You can join taster sessions, usually for free, and then commit for any time period or pay as you go, with 90 minutes sessions from around £5. Adult classes give anyone over 18 the opportunity to learn any type of gymnastics from scratch.

WHAT ARE THE HEALTH BENEFITS? ‘Increased cardiovascular fitness, muscle tone – particularly your core – and weight loss are all key benefits from regularly playing this fast-paced and dexterous game,’ says Helen Wynn of England Netball.

IS IT FOR ME? Absolutely, if you like the idea of a sport that involves the fast catching and throwing of a ball, and you enjoy team games.

WORDS AVIVA ATTIAS ILLUSTRATIONS ADAM QUEST *Batfoundation.com If you’re not currently active, or have health issues, it’s a good idea to talk to your GP before starting a new exercise routine.

WHERE TO PLAY If you’re looking

SQUASH MOR E THAN J UST A H IG H CALOR I E B U R N E R , SQ UA S H I S G R E AT F U N , TOO. PE R HAPS THAT’ S WHY MOR E THAN 27,000 WOM E N AN D M E N I N E N G L AN D PL AY E ACH WE E K .

WHAT ARE THE HEALTH BENEFITS? Squash can burn up to 1,000 calories an hour – and the better you get, the more you burn.

‘You have to run, bend, lunge, twist and turn to hit the ball, so it works both your lower and upper body, as well as improving cardiovascular fitness,’ says squash coach Gayle Pink.

for a gentle introduction to the sport with guidance from a coach, give Back To Netball a try. Alternatively, check out Netball Now, where you simply turn up, pay a small fee and play a game – find details for both at englandnetball.co.uk.

Or visit netballscotland.com, which also works on a pay-as-you-go basis (from around £2 per session).

If you’re in Northern Ireland or Wales, contact your local club for introductory schemes and visit netballni.org or welshnetball.co.uk.

IS IT FOR ME? It is if you want to boost your fitness levels, lose weight or meet people, this game ticks all the boxes.

WHERE TO PLAY There are more

than 4,000 courts in England alone, with most leisure centres offering pay-and-play sessions from around £5 per 40 minutes to an hour. Find your nearest court at england squashandracketball.com; scottish squash.org.uk; walessquashandracket ball.co.uk; or ulstersquash.com. For a taster session and to learn a few key techniques, book a Squash 101 group class, where an expert will guide you through essential skills and techniques (england squashandracketball.com/squash101).

LET’S GET

physical

Not sure where to start?

Browse the sports at beinspireduk.org, which includes info on playing with a physical or learning disability or sensory impairment.

87

YOUR SUMMER

HAIR CARE

sorted

How can I keep my hair colour vibrant?

q

H A I R G U R U DA N I E L G A LV I N J R G I V E S H I S E X P E R T A DV I C E O N K E E P I N G YO U R L O C K S H E A LT H Y A N D G O R G E O U S L O O K I N G OV E R S U M M E R

a

Use colourfriendly products to lock in the colour. Wash your hair in warm water rather than hot – although cold is actually best (if you can stand it!) as it’s gentler on colour.

How should I wash my hair to keep it healthy?

q

a

People tend to wash their hair more in summer, so it’s important to use mild, daily shampoos containing gentle cleansing agents. If you have a sensitive scalp or coloured hair, I’d advise avoiding shampoos with sodium lauryl sulphate (SLS), as this can strip the scalp of natural oils and accelerate colour fading.

WE LOVE Ogx Argan Oil of Morocco Shampoo, £7

Should I get my hair cut more frequently in the summer months?

q

a

While it isn’t essential, I recommend getting your ends trimmed every 6-12 weeks all year round. This is because split ends will develop, no matter how much you care for your hair. A tidy-up keeps them in check and creates a thicker-textured mane.

Finer hair tends to break more quickly, so if your hair is fine, I would get it trimmed every six weeks, if you can afford it. For people who don’t want to lose length, don’t forget that a trim need only mean the tiniest bit off the ends.

88

WE LOVE John Frieda Brilliant Brunette Liquid Shine Shampoo, £5·89; Creightons Sunshine Blonde Shampoo, £1; Touch of Silver Daily Nourish Conditioner, £4

What’s the best way to dry hair without damaging it?

q

a

It helps to remove as much moisture as possible from your hair before applying direct heat, so gently blot and squeeze it with a towel first. Apply a heat-protection spray before rough-drying with a hairdryer, holding it a few inches away from hair to avoid burning – your hair doesn’t feel pain, and can’t warn you against damage, so treat it with extra TLC. When almost dry, style with your hairdryer but keep this to a minimum in order to keep hair healthy. Finally, use a good hairspray with essential oils to lock in moisture.

WE LOVE Tresemmé Keratin Smooth Heat Protection Shine Spray, £5·50

skin tone has hints of yellow, can you please look to adjust

B e a u ty expert

Apply a colour-protect conditioner once or twice a week if youâ&#x20AC;&#x2122;re out in the sun or swimming

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

89

B e auty expert

q

skin tone looks quite yellow all over, please adjust.

How can you beat frizz when it’s humid?

a

For curly hair, take a pennysized amount of conditioner in your hands and rub together with a tiny bit of water. Gently scrunch through the mid-lengths and ends, then leave to set. This keeps frizz at bay and separates curls. Also apply an anti-frizz serum before blow-drying. To give you that last little bit of help, finish with a good hairspray – this will help keep your style in place and keep stray hairs at bay. Serum is invaluable for straight hair, too, to help reduce flyaways.

WE LOVE Ogx Coconut Milk Anti-Breakage Serum, £7

How do I use conditioning hair masks?

q

a

WE LOVE Ultimate Blends Honey Treasures Instant Rescue, £4·50

What’s best for preventing sun damage to my hair?

q

q

a

I recommend applying a colourprotect conditioner with UV filters once or twice a week if you’re lounging around in the sun or swimming. The conditioner prevents hair drying out and aids absorption of the product’s ingredients as heat from the sun opens the hair shaft. The conditioner benefits all hair types, but is particularly good for afro hair, which can dry out quickly in the sun.

While straight hair is generally easier to manage, it can fall victim to looking limp and wispy over the course of a hot, humid day. A blow-dry will give hair the heat injection necessary to keep it in place and add extra volume.

My top tip would be to lift your hair away from your head with a bristle brush as you dry it, with the hairdryer following the brush from root to tip – it takes practice! Finish with a spritz of nourishing hairspray both at the roots and ends to help maintain the shape.

WE LOVE Elvive Colour Protect Conditioner, £3·50

WE LOVE Elnett Satin Strong Hold Hairspray, £3·80

a

90

What’s your ultimate styling tip for creating sleek, straight hair?

WORDS JO WOODERSON PHOTOGRAPHY IAN SKELTON, CAMERA PRESS

I recommend applying a mask after shampooing once a week in summer.

If your hair is dry or overprocessed, leave the mask on for 30 minutes. Sit in the bath, if possible, as steam helps the moisture to really sink in. Or wrap hair in a hot towel, which will also help the mask absorb more effectively.

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T *Wet hair, shampoo and conditioner versus non-conditioning shampoo. **Shampoo, conditioner and serum use. 74% of 50 women agree. ***With Youthful Vitality shampoo and conditioner versus unwashed hair.

here’s nothing better than being pampered. That’s why Dove partnered with Tesco for an in-store campaign to find the Faces of Dove, as well as discover and

The Faces of Dove are (left to right) Teresa, Jessica, Chankavi and Angela

Tailored hair care� Your hair is part of what makes you unique. With Dove Advanced Hair Series you can choose advanced hair nourishment tailored to your specific hair type, and unlock its potential.

Maybe your hair is feeling dull and dry, then give it a boost of nourishment with Pure Care Dry Oil products, for up to five times silkier hair*. If your hair is luscious

share real women’s opinions of Dove products.

Four shoppers at the New Malden store in southwest London were invited to a day of pampering with hair and makeup consultations, and to try the Dove hair products – plus lunch and a photoshoot.

The women used Dove hair products to meet their individual hair care needs, and took them home to try, too.

Angela’s curls were tamed with Dove Quench Absolute, as she says: ‘I felt pampered and glamorous – my curls looked great.’ Teresa was similarly impressed with Dove Youthful Vitality: ‘The experience was wonderful.

I love the smell of the products, and they have left my hair feeling silky and nourished.’

Find out which range is right for you, today.

and curly, the Dove Quench Absolute range can help. It’s infused with protein, nutrients and buriti oil, which will give it a moisturised feel, making it more manageable for up to three days**.

As we age, hair becomes drier and thinner, so use Dove Youthful Vitality range to replenish lost nutrients, give hair double the fullness*** and keep it nourished.

Whatever your hair needs, Dove Advanced Hair Series can help – and leave you feeling fabulous.

Pure Care Dry Oil Shampoo, £6/250ml; Pure Care Dry Oil Conditioner £6/250ml; Pure Care Dry Oil Nourishing Balm £6/200ml; Quench Absolute Shampoo, £5·99/250ml; Quench Absolute Conditioner, £5·99/250ml; Quench Absolute Crème Serum, £6·99/100ml; Youthful Vitality Shampoo, £6/250ml; Youthful Vitality Conditioner, £6/250ml; Youthful Vitality Thickening Essence, £6/125ml; Youthful Vitality BB Cream, £6/125ml

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T r i e d and t e ste d BEAUTY CONFIDENTIAL

Under the sun Anne Marie ‘I liked this a lot as it was easy to apply and left my skin feeling like silk.’

Hawaiian Tropic Silk Hydration Lotion SPF15, £12

OUR PANE L RE V IE WS THE L ATE ST SUN - PROTECTION FORMUL A S FOR SUMME R

Aileen ‘It was very moisturising and left my skin with a lovely sheen. It didn’t dry very fast, but it felt like a lovely, luxurious moisturiser.’

Piz Buin Protect & Cool Mousse SPF15, £12 Anne Marie ‘I really liked the mousse-like texture; it felt cooling when applied and it smelt lovely.’

Jennifer ‘This absorbed into my skin well and left it feeling moisturised, but it took longer to apply and blend than sprays. The smell was amazing!’

Jennifer ‘This felt nice and cool on my skin, but I found it difficult to spread.’

Aileen ‘The mousse was cooling, but I needed quite a lot to get full coverage.’

Soleil Bronzing Protection Sun Lotion SPF30, £3·50 Aileen ‘This smelt like holidays! It had a pleasant texture, but did take longer to apply than sprays.’

Jennifer ‘It smelt nice – like coconuts – and my skin felt moisturised, but I wasn’t in the sun long enough to see if it helped me tan.’

T OP PICK

Anne Marie ‘This was easy to dispense and apply, but took a while to absorb and I wasn’t keen on the smell.’

WORDS JO WOODERSON PHOTOGRAPHY LOUISA PARRY

Nivea Sun Protect & Refresh Spray SPF50, £11

Garnier Ambre Solaire Dry Mist SPF30, £11

Anne Marie ‘The spray was easy to dispense and felt cool and moisturising. The best bit was the nice smell.’

Aileen ‘The aerosol dispenser was easy to use. It left my skin soft even after a few hours in the sun.’

Aileen ‘I found the scent a little too strong, but it was very refreshing.’

Jennifer ‘I was impressed that my skin felt smooth after applying, plus it was quick and easy to use.’

Jennifer ‘This soaked into my skin well with no white marks, but did feel sticky.’

Anne Marie ‘Application was fuss-free and it felt moisturising. Unfortunately, the scent wasn’t for me.’

OUR PANEL

Anne Marie Hyde, 55, from Cumbria, has dry skin and usually likes to use spray sunscreens.

Jennifer Harris, 29, from Kent, has dry skin and prefers sunscreen lotions to sprays.

Aileen Curry, 35, from Co. Antrim, has normal skin and enjoys the convenience of spray sunscreens.

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

93

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Available in different formats in store now.

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**Price correct at time of print. At participating Tesco stores. Subject to availability.

Ca s h smart

PL A N N I N G A S U M M E R G E TAWAY? M A K E YO U R M O N E Y G O F U RT H E R W I T H H E L P F RO M F I N A N C I A L E X PE RT S A R A H PE N N E L L S

TRAVEL INSURANCE

By the time you’ve added on insurance, car hire and spending money, your holiday invariably ends up costing more than you intended. Read on to discover how to trim costs, without cutting back on the fun...

Research travel insurance thoroughly before you buy, making sure you have enough cover for all your valuables.

Be mindful of the excess charges (the amount you’re required to pay towards a claim on your policy) as doing so could save you money in the long run. If you’re planning an adventure or activity holiday, make sure your insurance covers ‘extreme’ activities.

SARAH’S TIP IF YOU B U Y YOU R

HEALTH COVER An EHIC (European Health Insurance Card) entitles you to free or low-cost medical care within the EU, as well as Norway, Iceland, Liechtenstein and Switzerland. An EHIC isn’t the same as travel insurance, so make sure you’re covered by a separate policy in case, say, you need to be flown back to the UK. In some countries, you’ll most likely have to pay the doctor or dentist directly, but you can apply for a refund.

SARAH’S TIP I T ’ S F R E E TO A P P LY F O R A N E H I C V I A T H E

CAR HIRE

Book your hire car in advance to get the best deal, but check the price of extras, such as a sat nav, child seat, roof rack or adding a second driver, as these additions can cost from a few pounds to almost £100.

SARAH’S TIP ALWAYS R E AD TH E SMALL PRINT AS SO M E CAR H IR E

INSU R ANCE E AR LY, YOU ’ LL

CO M PAN IE S CHARG E

M OST LIK E LY B E COVE R E D IF

E X TR A IF YOU R E TU R N

YOU HAVE TO CANCE L YOU R

TH E VE H ICLE TO A

HO LIDAY. LE AVE IT TOO L ATE

DIFFE R E NT LOCATIO N

AN D YOU ’ LL RISK LOSING IT ALL

FRO M TH E O N E YOU

SHOU LD YOU R PL ANS CHAN G E .

PICK E D IT U P.

CAR HIRE EXCESS When hiring a car, there is often a high excess (which can be several hundred pounds) that is payable if you’re involved in an accident (even a minor scrape) or if the car is damaged in any way.

Always check the condition of the hire car when you pick it up and take photos to avoid being charged for wear and tear you aren’t responsible for.

SARAH’S TIP LOO K O N LIN E FO R CAR H IR E E XCE SS INSU R ANCE FRO M A SPECIALIST INSU R E R AS IT WILL WO R K OUT M UCH CH E APE R THAN PAYING TO R E DUCE TH E E XCE SS WH E N YOU PICK U P TH E CAR FRO M TH E R E NTAL CO M PANY.

NHS CHOICES WEBSITE , SO BE WA R Y O F C O M M E R C I A L W E B S I T E S T H AT C A N C H A R G E YO U U P TO £ 2 5 .

95

C ash s m art CREDIT CARDS Credit (or debit) cards may offer protection if you buy something and there’s a problem, but they can be an expensive way of paying for meals or shopping while you’re abroad. That’s because you’re likely to get a poor rate of exchange, plus you often have to pay transaction charges.

SARAH’S TIP IF YOU DO PR E FE R TO USE A CAR D, SIG N U P FO R O N E THAT HAS NO O R LOW CHARG E S FOR OVERSEAS USE . NEVER USE A CREDIT CARD TO TAKE OUT CASH FRO M A MACH IN E WH ILE YOU ’ R E AB ROAD AS TH E COSTS TE N D TO B E VE RY H IG H .

EXCESS BAGGAGE

SARAH’S TIP YOU NO R MALLY G E T CHARG E D LE SS IF YOU PAY FO R E XCE SS BAGGAG E O N LIN E B E FO R E YOU G E T TO TH E AIR P O RT, SO WE IG H YOU R LUGGAG E B E FO R E YOU LE AVE TH E HOUSE .

CURRENCY

MOBILE CHARGES

Although the cost of using your mobile in the EU came down at the end of April, it’s still more expensive (with most networks) than using your phone here.

There’s a cap limiting the bill to €50 (around £38), but it only applies in the EU and, if you’ve bought a data package and opted out of having this cap, it won’t apply to you.

SARAH’S TIP CO NSIDE R A PR E- PAID SIM TO H E LP YOU B E T TE R CO NTRO L YOU R USAG E AN D SPE N D. TH E SE START FRO M £ 15 AN D CAN B E TO PPE D U P O N A PAY-AS -YOU - GO BASIS , B UT TH E Y O N LY WO R K WITH U N LOCKE D PHO N E S AN D TAB LE TS .

PARK AND RIDE

You can get a much better deal on foreign currency if you order it in advance. Some providers will let you order online and pick up at the airport, while other companies offer a home-delivery service.

Book your airport parking early and shop around for the best deal on comparison websites. Check out websites that list properties where you can park, you may find that a taxi there and back is cheaper.

SARAH’S TIP IF YOU ’ R E O R DE RING

SARAH’S TIP ‘ MEET AND GREET’ AIRPORT PARKING SERVICES ,

A SMALL SU M (U P TO £ 50 0), YOU ’ LL NO R MALLY HAVE TO PAY FO R DE LIVE RY, SO MAK E SU R E YOU INCLU DE THAT IN YOU R CALCU L ATIO NS .

WHERE YOUR CAR IS SECURELY PARKED FOR YOU, CAN SE E M LIK E A GOO D -VALU E O P TIO N . B UT AS YOU WILL B E TRUSTING TH E CO M PANY TO PROTEC T YOU R CAR WH ILE YOU ’ R E AWAY AN D B RING IT BACK O N TIM E , CH ECK O N LIN E R E VIE WS FIRST.

Have a great trip Holidaying on a budget?

Discover a host of easy ways to save money at tes.co/holidayfund

96

ILLUSTRATIONS LUCY ROSE CARTWRIGHT

The amount of luggage you can take on an airline varies between carriers, as does the standard size of a cabin bag. If you’re taking checked-in luggage, make sure you stick to the weight and number of bags specified, or you could have to pay a hefty fee (as much as £10 for every extra kilogram).

Roam free this summer Stay in touch in 40 destinations with free roaming included in all Vodafone Big Value Bundles Offer ends 31 August 2016. Don’t miss out!

£10 Vodafone Big Value Bundle gives you: Inclusive roaming

Vodafone Power to you

500MB data, 100 minutes and 100 texts to use anywhere in our 40 inclusive roaming destinations

500MB data on our 4G network 150 minutes Unlimited texts 150 Rewards points

Covers

40

destinations That’s more than any other network

Pick up a Vodafone Pay as you go SIM pack in store today Vodafone Big Value Bundles: UK use only. Calls and texts to standard UK mobiles and landlines (01, 02, 03). Last 30 days. Automatically renews every 30 days if you have enough credit. Opt out by calling 2345 for free. Terms apply see, vodafone.co.uk/bigvaluebundles. Inclusive roaming: Available with your Big Value Bundle for use in our Europe Zone. Offer ends on 31 August 2016 on the £10, £15 and £20 Big Value Bundles. For a list of countries, charges and terms, see vodafone.co.uk/travellingabroad. More destinations than any other network: Compared as of 11 May 2016, for verification see vodafone.co.uk/travellingabroad 4G: Limited coverage, see vodafone.co.uk/coverage.

Earn points faster.

Explore the side streets sooner. The new Premium Credit Card.

Introducing the fastest way to earn Clubcard points when you shop – points that could count towards days out, or weekend escapes with a wide range of Tesco Clubcard Partners. With an annual fee of £150, the card comes with travel benefits including an enhanced exchange rate on Tesco Travel Money in store. Plus if you’re under 70 you’ll get Tesco Bank Premium Credit Card Travel Insurance for you and your immediate family aged under 70.

Search Tesco Premium Credit Card

Representative example Representative Rate

Based on

56.5%APR 19.9%P.A. (variable)

Annual fee

Assumed credit limit

£150

£1,200

(purchase rate variable)

Brought to you by Tesco Bank Tesco Bank Premium Credit Card Travel Insurance is provided by Ageas Insurance Limited.

Tesco Travel Money ordered in-store is provided by Travelex Agency Services Limited.

Registered No. 04621879. Registered Office: 4th floor, Kings Place, 90 York Way, London N1 9AG. Over 18’s. UK residents, subject to status. One Clubcard point for every £1 spent (£1 minimum) in Tesco and one point for every £4 spent (£4 minimum) outside Tesco in each card purchase transaction. Earn rates are subject to change. You must have available credit. The Clubcard scheme is administered by Tesco stores, who are responsible for fulfilling points.

For Travel Insurance the policy includes 17 days Winter Sports Cover as standard. No other add-ons are available and there is no cover for pre-existing conditions.

Tesco Bank, PO Box 27028, Glasgow G2 9FT.

N e ed to k now

NOTEBOOK A L L T H E T I P S , T R I C K S A N D I N - ST O R E F I N D S YO U N E E D T O G E T T H E B E ST O U T O F YO U R S U M M E R

TOP DOGS

Back to nature

Reinvent the classic hotdog by trying these delicious toppings and flavour combos from around the world

Park life Enjoy a range of family activities from guided walks to seaside safaris at UK National Parks from 25-31 July.

Visit nationalparks.gov.uk/ nationalparksweek.

● French Top your hotdog with

Three fab ideas for making the most of the great outdoors

caramelised onion, Gruyère cheese, grated garlic and a little fresh thyme. ● Mexican Go spicy with jalapeños,

plenty of fresh guacamole, nachos and grated cheese. ● Middle Eastern Add shredded red

Garden inspiration Boost your gardening know-how and meet other green-fingered folk with the new, free photosharing app GardenTags.

cabbage, chopped mint and a creamy tahini sauce made from tahini paste, lemon juice, grated garlic and water.

Photo call Get out and about with a camera during National Photo Week (28 July3 August), then share what you shoot. Find out how at nationalphotoweek.co.uk. To discover the latest camera devices, visit tesco.com/direct.

S Q U E A KY C LE AN Perfect for holidays, the new organic hair-care range for kids from awardwinning colourist Daniel Galvin Jr is free from SLS (sodium lauryl sulphate), animal ingredients and parabens. Sales

GOOD THINGS POTTER ABOUT 28 July marks 150 years since the birth of Beatrix Potter, the beloved creator of Peter Rabbit and friends. Passionate about nature and farming, as well as the legacy of her stories, Beatrix left 4,000 acres of Lake District countryside to the National Trust. You can explore these areas and enjoy a series of special events across the lakes in her honour. Visit nationaltrust.org.uk for details.

K I TC H E N D I C T I O N A RY

from the Dubble Trubble range, which includes Strawberry Shampoo &

Jus A French culinary term, jus is a sauce or gravy made from the juices released by meat during cooking.

Body Wash, £3, and Cool Cucumber Detangling Conditioner Spray, £3, will help raise money for The Prince’s Trust.

Season’s best

Broad beans The beautiful broad bean, a member of the legume family,

AMERICAN RETRO How about

is packed with nutrients and protein.

celebrating National Burger Day on

Its subtle nutty taste works well

27 August by perfecting your own at

with sharp flavours

home? For a twist on this American

such as feta and

favourite, flavour your mince with

mint. Great

smoked paprika. Try our classic burger

mashed with

at tes.co/homemadeburger, or turn

garlic, or in

to p50 for our Best ever burger recipe.

summer salads.

99

EXCLUSIVE

E

X

C

L

U

S

I

V

E

available now!

Make delicious, nutritious smoothies and NUTRiBLASTS® with the Nutrition Extractor everyone is raving about!

Search “Nutribullet Blue” on www.tesco.com/direct to find out more

N ee d to know HOW TO

DISPLAY ROSES Show off your roses in all their most beautiful glory in four simple steps

1

Trim 2-3cm off the ends of the stems at a sharp angle; remove outer petals and all but the top leaves.

2

Put the stems in warm water and gently open the roses with your fingers.

3

FIELD DAYS

to

Here’s our pick of this year’s family-friendly summer festivals:

4

Hold the bunch up to your vase and trim the stems to the right height if necessary, again cutting at an angle.

PUPPY LOVE Rustle up a

Big Family Festival, 30-31 July, Sutton Coldfield, Birmingham.

With circus acts, comedy, dance and craft workshops, and much more, this has something for everyone. bigfamilyfestival.co.uk

Fantastic British Food Festivals, various UK locations.

These summer events celebrate

Find more festival listings at skiddle.com, and pick up survival tips at tes.co/festivaltricks.

Freeze frames

To celebrate the release of

snack for your

the new film, Ice Age: Collision

pooch with

Course, Tesco Opticians has

for Dogs by Henrietta Morrison of Lily’s Kitchen (Ebury Press, £12·99).

the very best in regional food and drink in beautiful locations such as Bodiam Castle, East Sussex; Leeds Castle, Kent; and Wimbledon Park, London. fantasticbritishfoodfestivals.com

The Big Kahuna Festival, 26-28 August, Horsham, West Sussex. It’s set in a pretty pine forest and you can expect plenty of music and great stuff for kids, including a fully themed Frozen Cinema. bigkahunafestival.co.uk

home-made

this Fishy treats recipe from Dinner

*Goody bags are subject to availability

WORDS AVIVA ATTIAS, REBECCA DODD, MIA HOLT, BRYONY BOWIE ILLUSTRATIONS MIA DUNTON PHOTOGRAPHY ALAMY, GETTY

Use an elastic tie to hold the stems together in a loose arrangement.

If you’re using a clear vase, wrap twine around the elastic for a more natural look.

T H E B I G S TAT

to

launched an exclusive range of kids’ glasses. They come

Preheat the oven to gas 4, 180°C,

with an exciting goody

The number of words you

fan 160°C. Grease a baking sheet.

bag*, which includes an

should use in an email to

In a bowl, mix 1 x 200g tin salmon

activity pack, as part

or tuna in oil with 1 beaten egg. Add 100g plain flour and mix to form a lumpy dough. Roll into small balls;

of the buy one, get one free offer on all kids’

bake for 20 minutes until cooked

glasses, from £39·10.

through. Chill for up to 2 weeks.

See in store for details.

ensure you get a reply, according to email service Boomerang. Other tips include using slightly emotive words and asking up to three questions. Short and sweet!

101

P rize d raw

T

WI N A LUXU RY HOLIDAY IN DU BAI

*The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23·55 on 24 August 2016. Only one entry per household.

There will be one randomly drawn winner. The prize is for two adults, staying seven nights on a bed and breakfast basis at a 4* hotel in Dubai, United Arab Emirates, sharing a twin/double room. The prize includes return economy flights from London to Dubai (departure and arrival airport dependent on date of travel), taxes, one piece of hold baggage per person (up to 20kg), return Dubai airport to hotel transfers and two admission tickets to the observation deck on the 124th floor of the Burj Khalifa. Prize must be taken 12 months from prize notification, excluding 19 December 2016-5 January 2017, all UK bank holiday weekends and is subject to availability. Promoter: Tesco Stores Limited, Tesco House, Delamere Road, Cheshunt EN8 9SL. Please read the full terms and conditions online at tes.co/dubai before entering.

102

© 2016 PARAMOUNT PICTURES. ALL RIGHTS RESERVED. STAR TREK AND RELATED MARKS AND LOGOS ARE TRADEMARKS OF CBS STUDIOS INC.

o celebrate the release of Star Trek Beyond (3D), in cinemas from 22 July, we’re offering one lucky reader the chance to win a fabulous holiday in Dubai. The hotly anticipated film, the next instalment in the globally popular Star Trek franchise, returns with director Justin Lin (The Fast and the Furious) at the helm of this epic voyage of the U.S.S. Enterprise and her intrepid crew. In ‘Beyond’, the Enterprise crew explores the furthest reaches of uncharted space, where they encounter a mysterious new enemy who puts them and everything the Federation stands for to the test.

With scenes from the movie filmed in the futuristic city of Dubai, you can experience this glamorous destination for yourself with our out-of-this-world prize.

The trip, for two people, includes flights and Dubai airport transfers, as well as seven nights in a luxury fourstar hotel on the beachfront. You’ll also get the chance to venture up the Burj Khalifa – the world’s tallest building – and check out its observation deck on the 124th floor.

Boasting floor-to-ceiling glass walls and an open-air terrace, you’ll enjoy jaw-dropping views of Dubai.

To enter, and for terms and conditions*, visit tes.co/dubai and enter your details before 23·55 on 24 August 2016.

NEW LYNX BODYWASH WITH FRAGRANCE RELEASED BY TOUCH.

New LYNX COOL CHARGE BODYWASH. Avail able in selec ted s t ores only, while s t ock l as t s

our recipes F O R M O R E D E L I C I O U S R E C I PE S , V I S I T T E S C O.C O M / R E A L F O O D

SALADS, SIDES AND STARTERS Caesar-style potato salad with leeks and bacon 38 l Courgette falafels with tzatziki 11 l Courgette tempura 80 l Fruity salad 83 l Herby pea houmous 8 l Pickled cucumber 50 l Quick coleslaw 50 l Sausage rolls 83 l Steak salad with blue cheese dressing 73 l Tomato, pickled red onion and caper salad 41 l

MAINS

Avocado tartine 83 Beef chilli 83 l Beetroot salmon with potato salad and cucumber pickle 9 l Best burger ever 50 l Buffalo hot dogs 62 l Buttery sea bass fillets with cider-braised greens 76 l Chorizo pizzas 83 l Crispy feta 83 l l

Curried drumsticks 38 Fattoush 83 l Gorgonzola tartlets 76 l Hawaiian chicken with mango and avocado slaw 66 l Japanese-style salmon and avocado salad 62 l Korean chicken wings 53 l Lamb and vegetable pasties 41 l Lamb chops with Italian bean salad 63 l Middle Eastern-style baked feta 64 l Potato hash with mushrooms and fried egg 73 l Prawns with paprika couscous and garlic sauce 76 l Shakshuka 83 l Spiced chicken with aubergine pilaf 76 l Spicy chicken 83 l Spicy coconut noodles 73 l Summer tart 83 l Veg fritters 83 l Veggie skewers 52 l Watercress, courgette and ham quiches 41 l White spaghetti bolognese 64 l l

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating.

Never refreeze food that has already been frozen: this includes raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For top tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco.com/ are meat- and fish-free (always check ingredients, realfood. Recipes marked

DRINKS AND SWEET TREATS

Barbecued banana split 54 Blackberry clafoutis 13 l Blueberry and manuka honey milkshake 59 l Cherry compote 83 l Cherry ripple and white chocolate sandwiches 44 l Coffee and coconut milkshake 58 l Frozen banana custard with concrete chunks 45 l Orange and lemon barley water 42 l Passion fruit and mango milkshake 59 l Pistachio and mint chocolate cones 47 l Raspberry sgroppino 14 l Red berry and vanilla milkshake 59 l Roasted cherries with chocolate dipping sauce 16 l Salted chocolate fudge 42 l Sour watermelon and mint granita 46 l l

such as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). use no animal products, including meat, fish, eggs and dairy.

Recipes marked ‘Cost per serve’ information is calculated by adding together the cost of the ingredients used, then dividing it by the number of servings. Information is correct at the time of going to press. For further information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating.html

Tesco Travel Insurance terms & conditions: If you have a Clubcard, you’ll receive a 20% discount when you buy travel insurance online. Enter your Clubcard number when buying. The discount consists of online and Clubcard discounts, which are subject to a minimum premium and do not apply to options added to your policy. A family policy is available for the same price as a couple’s policy. Does not apply to group policies, insurance add-on products or any conditions that require medical screening.

If you are a new customer buying an annual policy, Kids Go Free applies to the first year only.

Tesco Food Family Living magazine is published 10 times a year for Tesco by Cedar Communications Limited. All magazine enquiries should be addressed to Cedar Communications Limited. Tesco Food Family Living magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change.

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

In line with industry trends, we are no longer converting metric units of weight into imperial units – if you have any queries regarding this, please contact us at tesco@magazine.co.uk

104

Find loads more great recipes at tesco.com/realfood

i t u c t s i i

n

t he b

Tea b re ak

GR AB A CUPPA AND DIP INTO THE SE BITE -SIZE RE ADS FOR THAT KE T TLE - ON , FE E T- UP MOME NT

And so to shed FANCY A QUIRKY HOLIDAY?

SAME AGAIN, PLEASE

WARNING: THIS FINDING COULD CAUSE SOME DEBATE . A STUDY BY CONTINENTAL TYRES FOUND THAT WHILE WOMEN ARE MORE LIKELY TO BE DISTRACTED WHEN DRIVING ON SIDE ROADS, MEN ARE MORE LIKELY TO LOSE FOCUS ON MOTORWAYS. OF COURSE, IF YOU’RE PLANNING A ROAD TRIP THIS SUMMER, SIMPLY TAKING TURNS

HAS REPORTED THAT 67 PER CENT OF BRITS WOULD RATHER HOLIDAY IN A SHED THAN A COTTAGE, CARAVAN OR TENT. SURPRISED? WE WERE, TOO… UNTIL WE SAW SOME OF THE HAPPENING HUTS AVAILABLE TO RENT.

GROWING OLD CHEERFULLY

People become happier as they near 70 – so says a UK research project that’s followed over 3,000 people since birth.

The study confirmed that folk in their late 60s and 70s are among the most content and least anxious in society.

Who said youngsters have all the fun, eh?

CAN ENSURE SAFE, HARMONIOUS DRIVING – IT HAS NOTHING TO DO WITH ONE GENDER BEING BETTER DRIVERS. AHEM.

106

Picture this

The craze of colouring-in books for adults has proven so popular that it recently caused a shortage of coloured pencils, with factories reportedly having to run extra shifts. Not got involved with this trendy hobby yet? Sharpen your pencil while supplies last…

HOMING INSTINCT

Know some first-time home buyers?

According to a poll of British couples, more than half would prefer to receive gifts on moving into their new abode than when they get married. But if wedding bells do chime, and you’ve already splashed out, make sure you remind them you’ve done the gifting bit already!

WORDS AVIVA ATTIAS ILLUSTRATIONS ANDREA TURVEY

Driving seat

Introducing ‘brinner’ – a new concept for mealtimes. Apparently we love brekky so much, a third of us now regularly eat breakfast foods for dinner. Eggs, toast and bacon sarnies are top choices, a survey reveals. It gives a whole new meaning to starting the day as you mean to go on.

WOOD-CARE BRAND CUPRINOL

© 2016 The Coca-Cola Company. All rights reserved. COCA-COLA, COCA-COLA ZERO and the CONTOUR BOTTLE are registered trademarks of The Coca-Cola Company.