Tesco magazine - July/August 2017 by Tesco magazine

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75+ delicious recipe ideas for easy outdoor meals

Holiday survival guide

• Pack like a pro • Keep the kids busy •Do more, spend less

Celebrate summer ICE CRE AM T RE ATS l CAMPING ESSEN T IAL S

B E AU T Y T R AV EL KI TS

TESCO MAGAZINE THIS MONTHS BRANDS INCLUDE:

See in-store magazine for coupons.

21 EVERYDAY EASY

Holiday-themed dishes for less than £1.50 per serving

7 MENU EDIT

Inspiring suggestions for combining recipes in this issue

The summer holidays always start so well, with a genuine excitement at the prospect of sunshine, picnics and time outdoors with family and friends. But, before you know it, the sun’s refusing to come out, the kids are whining, ‘There’s nothing to do!’ and the stress of finding brilliant ways to keep everyone happy during the long summer months can quickly eclipse any real enthusiasm for enjoying time together! Fortunately, that’s where this issue of Tesco Magazine can help – our bumper Summer survival guide (p47) has ideas for everything from keeping the kids occupied on a long journey and entertained on a budget to clever ways to pack and making the most of a staycation. If you’re looking for simple (and inexpensive) ways to feed the family, Everyday easy (p21) boasts travel-inspired recipes for £1.50 or less per person, while Street feast (p58) brings holiday flavours into your home with delicious recipes for alfresco feasting. Enjoy the issue!

10 IN SEASON

Bring the best summer produce into your meals

17 VARIETIES

The lowdown on vinegars, plus three delicious dressings

30 FOOD LOVE STORIES The joy of sharing food

58 STREET FEAST

Enjoy the great weather with our fabulous street food menu

67 A SLICE OF THE ACTION

Exciting ways to reinvent the humble sandwich

Sarah Gooding, ACTING EDITOR

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 © 2017 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody. Printed by Mohn Media

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

Join the conversation

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The team EDITORIAL Acting editor Sarah Gooding Acting deputy editor Lucie Tobin Food editor Elli Donajgrodzki Acting chief sub editor Debbie Voller Sub editors Louise Burfitt, Rob Goodway Editorial assistant Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING SALES dunnhumby Ltd. Head of publications & in-store account management Matt Sims Advertising account management Chris Kent, Susan Leydon. For all Tesco Magazine advertising enquiries please contact tescomagazine@dunnhumby.com. Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright. CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of GM & living Sarah Edwards Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Business director Jessica Haigh Senior account director Kate McLeod Senior account manager Suzanne Ashley-Tagoe Account managers Emilia Ullmann, Peter Woodman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Helen Blair, Paul Elmes, Emma Franklin, Sophie Harper, Cate Langmuir and Rachel Linstead TESCO Lead publishing manager Emma Burton-Lee Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Business development director Joseph Costello Financial director Jane Moffett

47 YOUR SUMMER SURVIVAL GUIDE

9 JOIN THE

CONVERSATION

A selection of your letters, tweets, emails and social media posts

35 LIFE HUB

Great ideas for things to do and buy in July and August

Sixty tips to help make this your best summer break yet

108 PICNIC PERFECT

Enjoy the sunshine with these top outdoor tableware buys

118 RULES FOR A

HAPPIER SUMMER

Simple steps that’ll keep you feeling stress-free

IN THIS ISSUE

74 READY, STEADY, BAKE!

92 HOT TIPS

105 MASTERCLASS

78 FREE FOR ALL

95 THE ULTIMATE

111 THE BIG CHILL

Easy recipes that will turn your kids into star bakers

Dietary restrictions or not, everyone will love these dishes!

Six steps to a homemade, hand-raised pork pie

Go on, just one more…

Scrumptious frozen treats, from cones to sundaes

87 BIG DIPPERS

97 RICH PICKINGS

116 MAKE MORE OF IT

89 DINNER FOR TWO

103 MEAL MATHS

146 RECIPE INDEX

Simple mouthwatering dips made with just five ingredients Delicious evening meals ready in just 15 minutes

COVER RECIPE LUCY O’REILLY COVER PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL

Recipes, ideas and tips to turn you into a barbecue master

Make the most of summer fruit with our preserving recipes Speedy puds made with just four key ingredients

Inventive ideas to help use up your leftovers All of this month’s recipes on one handy page

112

137

133

100

123 BEAT THE HEAT

137 HOLIDAY KIT LIST

130 FIT FILES

143 LET THE SUN SHINE

133 THE GOOD

144 PRIZE DRAW

Sunburn? Insect bites? Prickly heat? Soothe these and more with our handy health tips We round up the latest fitness trends. Cheerleading, anyone?

CAMPING GUIDE

All the tips and kit you need for sleeping under canvas

Wherever you’re going, we’ve sorted out which beauty essentials you’ll want to take Summer hair care... on trial by our reader panel

64 81

AND THE WINNER IS...

Tesco was a triple winner at the Grocer Gold Awards. For the third time running customers voted Tesco Britain’s favourite supermarket, while industry experts awarded it Grocer of the Year. The ‘Waste Not Want Not’ Award recognises Tesco’s lead on reducing food waste.

Win a family holiday to Sardinia, thanks to Animal Crackers

ONE EXPLOSION OF DELICIOUSNESS. TWO TANTALISING TEXTURES.

NEW GÃ¼ MOUSSE FUSIONS Mischievous clouds of dreamy intoxication, toying and teasing your taste buds with every sumptuous spoonful.

GOOD TASTES

To help you make the most of this issue, we’ve chosen recipes that go together really well to create three delicious meals. Any other suggestions? Let us know, using #tescomagazine

CARRY ON CAMPING! If you’re packing the tent for an adventure this summer, you’ll love these easy bites. They can all be cooked ahead or on a camping stove. • Za’atar aubergine and courgette steaks with sticky orange sauce p79 • Piri-piri pork kebabs p28 • Blackberry surprise muffins p14

BRING ON THE BANK HOLIDAY Celebrate the August bank holiday in style with this crowd-pleasing menu. Fingers crossed for sunny weather! • Shredded sprout and chickpea salad with maple-tahini dressing p11 • Hand-raised pork pie p105 • Rainbow frozen yogurt cake p112

TRAVEL-FRIENDLY TREATS FOR ALL Long journey ahead? Pack up these tasty treats to take with you for a delicious car picnic with minimal mess. • Cauliflower rice salad jars with mango dressing p79 • Pizza pinwheels p76 • Very berry white chocolate rocky road p64

U MENIT ED PAGE

Look out for this icon throughout the magazine For more meal inspiration, visit tesco.com/realfood

INBOX

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DAY IN THE LOAF

PROTEIN POWER I wanted to say a huge thanks for Pick of the crop (May). I’ve been veggie for three years and found myself in a bit of a rut, recycling the same dishes. It inspired me to explore other protein sources – paneer tikka masala is definitely on the menu! As a student, the cost per serving is helpful, too.

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**.

I’m sure even the neighbours heard my excitement when I opened your magazine and saw the plaited wholemeal spelt loaf (Masterclass, May). I’ve been baking my own bread for my family of eight since last year. I enjoy trying new flours, so was thrilled to see a bread recipe using spelt flour. It got the big thumbs up from everyone! Annelies Clovis, Norfolk

tesco@tescomagazine.co.uk Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW

OCEANS OF FLAVOUR I picked up your May issue and found the feature on oily fish (Varieties) really interesting. Too often I find myself grabbing the usual tin of tuna, but I felt inspired to try some other affordable options. The herring puttanesca was quick, easy and delicious. I will definitely be making it again!

Jenna Webster, via email

Alison Adams, Surrey

Your pics of your favourite Tesco Magazine recipes…

WILD AT HEART Every month my three-year-old grandson and I fight to see who will get to read your magazine first. The Go Wild! section of Life Hub (May) was a delight, as he loves digging up the garden, turning over rocks and even looking for bugs under the doormat. He’ll love the nature hunt games. Geraldine Heelis, Aylesbury

Carrot and feta burgers served with homemade tzatziki. Delicious! @slimmingworldsarah75

Today’s lunch from Tesco Mag. Never baked feta before… Best thing ever! @recreatingrecipes

Baking egg in avocado sounded ridiculous, but it was surprisingly tasty. @alan_coutts

We love seeing your creations! Share your pics with us using #tescomagazine

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Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco@tescomagazine.com or Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 11.55pm on 16 August 2017 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store or Tesco direct desk with your gift card. It’s also redeemable at www.tesco.com where the gift card payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 15 August 2022. Making a purchase refreshes the five-year expiry period. Gift Cards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Find all of our recipes at tesco.com/realfood

IN SEASON Make the most of vibrant British summer produce with these flavour-packed recipes

DISH UP

Fresh cherries These naturally sweet stone fruits are at their best in high summer. Store them, unwashed, in a sealed container in the fridge. Wash and pat dry just before using. If you don’t have a cherry pitter, you can remove the stones by inserting an icing nozzle or chopstick into the stem end of the cherry, then pushing the pit through the other side. For a light summer lunch, spread soft goat’s cheese on toasted ciabatta. Top with spinach, cherry halves and chopped pecans. Finish with a drizzle of balsamic glaze.

• •

•

For more great cherry recipes, visit tesco.com/realfood

C I N N A M O N A N D VA N I L L A P RE S E RV E D C H E RRI E S Makes 1ltr jar Takes 40 mins, plus 3 days' steeping Cost per serve 87p 175g caster sugar 100ml Armagnac, or other brandy 1 orange, zested and juiced 1 cinnamon stick 1 vanilla pod, halved 450g cherries, pitted (or frozen pitted cherries)

1 Put the sugar in a pan with the brandy, orange juice, cinnamon, vanilla and 75ml water. Cook over a low heat, stirring, until the sugar dissolves. Bring

to the boil and cook for 8 mins, or until thick and syrupy. Reduce the heat to low and add the orange zest and cherries. Cook for 5 mins, or until the cherries have softened slightly. 2 Pour the mix into a 1ltr sterilised* clip-top jar or a few sterilised jam jars. Seal, leave to cool and steep at room temperature for at least 3 days. They can be kept for up to 2 months in a cupboard. Keep chilled once opened and eat within 2 weeks. A 3 tbsp serving of cherries contains Energy

Fat

Saturates

Sugars

Salt

410kJ 97kcal 5%

0g 0%

20g 22%

0g 0%

of the reference intake. See page 146. Carbohydrate 20g Protein 0g Fibre 1g

*Wash the jars in hot soapy water and rinse. Put them open-side down onto a baking tray along with the lids in an oven preheated to gas 1, 140°C, fan 120°C for 15-20 mins, until completely dry. If using clip-top jars, don’t put the rubber seals in the oven; boil for 5-10 mins instead

These sweet cherries are great with vanilla ice cream, or spooned over cakes and puddings.

SUMMER HARVEST

Brussels sprouts These love ’em or hate ’em veg are associated with Christmas, but they’re also great in summer salads. British sprouts will be in store in August. Sprouts have an earthy, nutty flavour. Smaller ones tend to be sweeter. They cook quickly, so keep an eye on them, as they can become mushy and bitter if overcooked. They’re ready when easily pierced with a knife. Try marinating halved sprouts, sliced red onion and halloumi in harissa, lemon juice, shredded mint and olive oil. Thread onto skewers and barbecue until charred and cooked through.

• • •

S H RE D D E D S P RO U T A N D CHICKPEA SALAD WITH M A P L E -TA H I N I D RE S S I N G

EDIT Serves 4 PAGE 7 Takes 20 mins Cost per serve £1.62 2 of your 5 a day; high in vitamin C; source of folate 1 x 210g pack fine beans and Tenderstem broccoli 350g Brussels sprouts, shredded ½ tbsp olive oil 400g tin chickpeas, rinsed 50g pumpkin seeds 1 tsp cumin ¼ tsp crushed chillies For the dressing 75g tahini 1 lemon, juiced 1½ tbsp maple syrup

1 Blanch the beans and broccoli in boiling water for 3 mins, adding the sprouts for the last minute. Drain, run under cold water; drain again. 2 Heat the oil in a pan over a medium heat. Fry the chickpeas, pumpkin seeds, cumin and chilli for 2-3 mins, then remove from the heat; season. 3 Whisk the dressing ingredients with 2 tbsp hot water. Top the greens with the chickpea mix and the dressing. Each serving contains Energy

1385kJ 332kcal 17%

Fat

Saturates

22g 3g 31% 17%

Sugars

Salt

7g 8%

0.3g 6%

of the reference intake. See page 146. Carbohydrate 20g Protein 16g Fibre 2g

For more great Brussels sprouts recipes, visit tesco.com/realfood

Sweetcorn A summer barbecue favourite, sweetcorn is at its best in August. Fresh cobs are best eaten on the same day of purchase. Store in the fridge in its packaging. If opened, keep fresh - by wrapping in damp kitchen towel. Try barbecuing or grilling, then mix the kernels with lime juice, black beans and chopped tomato, chilli, avocado and coriander for a Mexican-style salsa.

• • •

CRAB AND SW E E T C O RN T O S TA DA S Serves 4 Takes 40 mins Cost per serve £1.72 High in protein; low in fat; source of zinc 3 large white tortilla wraps ½ tbsp olive oil 2 corn on the cob 50g sweet chilli sauce 1 tbsp rice vinegar 1½ limes, juiced 1 x 170g tin crab meat in brine, drained 100g roasted red peppers from a jar, chopped 4 spring onions, chopped ½ x 30g pack coriander, chopped small handful rocket leaves

1 Heat a griddle pan to medium-high. Stamp out 4 x 10cm circles from each wrap with a pastry cutter, to make 12 tostadas in total, and lightly brush with a little of the oil. Cook on the griddle pan for 30 secs each side, until char lines appear. 2 Brush the cobs with the remaining oil and griddle for 10 mins, turning, until charred and tender. Remove from the pan, cool then slice off the kernels by cutting down the length of the cobs. 3 Meanwhile, mix the chilli sauce with the vinegar and 1/3 of the lime juice. 4 Gently mix the kernels with the crab meat, peppers, onions, coriander and remaining lime juice. Load onto the tostadas with some rocket leaves and drizzle over the sauce to serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

1035kJ 245kcal 12%

5g 7%

1g 7%

8g 9%

0.9g 16%

USE IT UP

Reserve any tortilla scraps and blend in a food processor to make breadcrumbs.

of the reference intake. See page 146. Carbohydrate 39g Protein 12g Fibre 4g

For more great sweetcorn recipes, visit tesco.com/realfood

SUMMER HARVEST

Beetroot Sweet and earthy in flavour and a beautiful, vibrant purple in colour, beetroot is extremely versatile. Wash your hands as soon as you’ve finished preparing beetroot, as the purple juice can stain your fingers. For a tangy burger relish, roast whole with garlic, olive oil and a little balsamic. Dice, then add chopped capers, parsley and mint. Mix 1 part cider vinegar with 2 parts olive oil; stir into the beetroot.

• •

C H I C K E N A N D B E E T RO O T ‘ P E S T O ’ PA S TA Serves 4 Takes 1 hr 5 mins Cost per serve £2.08 450g beetroot, peeled and cut into wedges 1 tsp fennel seeds 2 garlic cloves 4 tbsp olive oil 3 chicken breasts 1 lemon, juiced 250g tagliatelle 20g walnuts, toasted or roasted 20g Parmesan, finely grated ½ x 30g pack fresh flat-leaf parsley, plus a little extra to serve hard goat’s cheese, crumbled, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot wedges onto a 30cm square of tin foil, along with the fennel seeds, garlic and 1 tbsp of the oil. Season, then fold up into a parcel and seal. Put on a baking tray and roast in the oven for 45 mins, or until tender. 2 Meanwhile, wrap the chicken in another 30cm square of foil with the lemon juice and 1 tbsp oil. Cook in

the oven for the last 25 mins of the beetroot’s cooking time, or until cooked through with no pink meat showing. Remove the parcels and leave to cool slightly. Unwrap the chicken and slice, reserving the cooking juices. 3 Cook the tagliatelle in a pan of boiling water following the pack instructions. Meanwhile, squeeze the garlic cloves from their skins and put in a food processor, along with half the roasted beetroot, the walnuts, Parmesan, parsley and remaining oil. Add 21/2-3 tbsp water and blitz to a purée. Season. 4 Drain the tagliatelle, then toss with the remaining roasted beetroot, goat’s cheese, sliced chicken and a little of the chicken cooking juices. Spoon onto plates and drizzle the beetroot pesto on. Sprinkle over the extra parsley, as required. Each serving contains Energy

2404kJ 571kcal 29%

Fat

Saturates

Sugars

Salt

22g 5g 10g 0.9g 31% 27% 11% 15%

of the reference intake. See page 146. Carbohydrate 57g Protein 42g Fibre 0g

For more great beetroot recipes, visit tesco.com/realfood

Blackberries These sharp yet sweet fruits are at their best in late summer. They’re best stored unwashed, on a layer of kitchen paper in the fridge to prevent them crushing each other. In British folklore, it was believed to be unlucky to pick wild blackberries after Michaelmas, on 29 September. For a fresh and fruity drink, blitz blackberries and quartered lemons (peel and pips removed) in a food processor with a little sugar and a few mint leaves. Strain into a jug then top up with soda water.

• • •

BL ACKBERRY SURPRISE MUFFINS Makes 12 Takes 55 mins, plus cooling Cost per serve 46p

MENU EDIT PAGE 7

200g self-raising flour 75g porridge oats 75g light brown sugar 1 tsp ground cinnamon ½ tsp bicarbonate of soda 2 eggs, beaten 100ml maple syrup 100ml vegetable oil 100g Greek-style yogurt 1 tsp vanilla essence 1 tbsp semi-skimmed milk 1½ eating apples, peeled, cored and diced (about 150g prepared fruit) 200g blackberries 1 tbsp lemon juice, plus 2 tsp extra 2 tsp cornflour 60g icing sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a bowl and mix together. 2 In a separate bowl, whisk the eggs and mix in 75ml maple syrup, the oil, yogurt, vanilla and milk. Stir the wet mix into the dry; fold through the

For more great blackberry recipes, visit tesco.com/realfood

apple. Spoon into the cases and bake for 25 mins, or until a skewer comes out clean. 3 Meanwhile, put the berries in a pan with 1 tbsp lemon juice and the remaining maple syrup. Bring to a gentle simmer and cook, uncovered, for 5 mins, or until the berries have softened. Put in a blender and purée. Return to the pan, reserving 1 tbsp in a small bowl. Whisk the cornflour into this, then add to the pan. Cook over a low heat, stirring, for 3 mins, or until thick. Remove from the heat and cool. 4 Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely. 5 Using an apple corer or teaspoon, remove the cores of the muffins, to about halfway; reserve. Fill the holes with blackberry purée, then press the core back in place. In a bowl, whisk 2 tsp lemon juice with the icing sugar, then drizzle over the muffins. Each muffin contains Energy

1094kJ 260kcal 13%

Fat

Saturates

Sugars

Salt

11g 2g 20g 0.3g 16% 10% 22% 5%

of the reference intake. See page 146. Carbohydrate 39g Protein 4g Fibre 2g

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

SUMMER HARVEST

* S t a y s fr e s h fo r 7 d a y s o p e n e d , a n d 2 1 d a y s u n o p e n e d . C a l c i u m i s n e e d e d fo r t h e m a i n t e n a n ce o f h e a l t h y b o n e s .

VARIETIES

1 BALSAMIC VINEGAR Sweet balsamic hails from Modena in Italy. Made from grape must (pressed grape skins, seeds and stems), the best are matured in oak barrels. Use in rich dressings and glazes.

2 CIDER VINEGAR This vinegar has the same apple-like sweet essence as the cider it’s made from. This variant is perfect for barbecue sauces and marinating pork, as well as being the superior choice for pickling.

3 RED WINE VINEGAR

4 RICE WINE VINEGAR

Matured from red wine, this is a mild, versatile vinegar that works well in marinades, sauces and salad dressings. It has a richer flavour than white wine vinegar, with more mellow notes.

Rice wine vinegar is widely used across Japan and South East Asia. Less sharp than other vinegars, it’s often used to make dipping sauces and to season sushi rice.

5 MALT VINEGAR Made from malted barley, the high acidity of this vinegar cuts through fatty flavours, making it a chip shop favourite. Its cousin, distilled malt vinegar, is a little sweeter and works well in sauces.

With its distinctive, sharp flavour, vinegar adds extra zing to all kinds of dishes, from classic vinaigrettes to rich sauces

S T O RE

Vinegar will evaporate quickly if it is too warm, so store in a cool, dry place out of direct sunlight. More acidic varieties, such as cider and malt, will last longer, but all types will keep for a long time if properly stored.

E N J OY

Vinegar can enhance countless hot and cold dishes. Adding a little red wine vinegar to a tomato sauce gives a fresh, subtle sharpness. A drop of malt vinegar added to the pan before poaching an egg will help prevent the white from feathering.

Try them in...

CHILLI SAUCE *ForSWEET an instant dipping sauce, sweeten rice wine vinegar with sugar and stir in chopped chilli to taste. Serve with spring rolls.

HOMEMADE BARBECUE SAUCE Put 300g tomato ketchup, 75ml cider (or white wine) vinegar, 50g dark brown sugar, 20g unsalted butter, 1 tbsp Worcestershire sauce, 1½ tbsp English mustard, 1½ tsp smoked paprika and 1 tsp freshly ground black pepper in a saucepan. Mix, then warm until combined. Bubble briskly for 6-8 mins, until reduced to a thick coating consistency. Allow the sauce to cool before serving.

For more great ways to use vinegar, visit tesco.com/realfood

VARIETIES NO JARS?

SHAKE IT UP You can use different herbs in this dressing. Try swapping the basil for tarragon, or adding 1 tbsp chopped mint.

H O N E Y -MU S TA RD V I N A I G RE T T E

H E RBY B U T T E RM I L K D RE S S I N G

S E S A M E -G I N G E R D RE S S I N G

Makes 150ml Takes 5 mins Cost per serve 10p

Makes 150ml Takes 5 mins Cost per serve 11p

Makes 150ml Takes 10 mins, plus cooling Cost per serve 15p

Put 1 finely chopped small garlic clove in a clean jam jar with 1 tsp Dijon mustard and 1 tsp clear honey; season and stir well. Stir in 1-2 tbsp red wine vinegar, 2 tbsp Pimm’s (optional) and 1 tbsp chopped fresh mint. Pour in 2 tbsp extra-virgin olive oil and 3 tbsp rapeseed oil, then screw the lid on tightly and shake well to combine. It will keep for 1 week in the jar in the fridge.

Mince 1 small garlic clove; put in a clean jam jar with ½ tsp caster sugar, ¼ tsp smoked paprika, 1 tbsp cider vinegar and 1 tbsp each chopped fresh basil, chives and flat-leaf parsley. Stir in 50ml buttermilk. Pour in 1 tbsp rapeseed oil and 2 tbsp extra-virgin olive oil, then screw the lid on tightly; shake well to combine. Season with a little salt and plenty of black pepper. It will keep for 1 week in the jar in the fridge.

Gently heat 1 tsp palm sugar, 1 tbsp soy sauce and 2 tbsp rice wine vinegar in a small pan until the sugar has dissolved. Set aside to cool. Finely grate a 3cm piece ginger and seed and dice ½ red chilli, then put both in a clean jam jar. Add the juice ½ lime, 1 tbsp chopped fresh coriander and the cooled soy mixture. Stir well. Pour in 1 tbsp sesame oil and 2 tbsp rapeseed oil, then screw the lid on tightly and shake well to combine. It will keep for 1 week in the jar in the fridge.

Each tablespoon contains Energy

Fat

Saturates

364kJ 88kcal 4%

9g 13%

1g 5%

Sugars

Salt

0g <0.1g 0% 1%

of the reference intake. See page 146. Carbohydrate 1g Protein 0g Fibre 0g

Each tablespoon contains Energy

Fat

Saturates

Sugars

Salt

175kJ 42kcal 2%

4g 6%

1g 3%

1g 1%

0.1g 2%

of the reference intake. See page 146. Carbohydrate 1g Protein 0g Fibre 0g

Each tablespoon contains Energy

Fat

Saturates

Sugars

Salt

225kJ 55kcal 3%

6g 8%

1g 3%

1g 1%

0.4g 6%

of the reference intake. See page 146. Carbohydrate 1g Protein 0g Fibre 0g

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

WORDS AND RECIPES BRYONY BOWIE, CARA HOBDAY, MYLES WILLIAMSON PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT

Whisk these up in a bowl, or blitz in a blender to emulsify.

tasty ways to

snack smart

go you! FIND ME IN THE BISCUIT AISLE

available in: cocoa & almond* creamy coconut salted caramel

*exclusive ďŹ&#x201A;avours

available in: coconut* cocoa & orange cocoa & hazelnut

go ahead! snack smart Exclusively at

GREEK STYLE

Serving Suggestion

Be good to yourself this summer, enjoy a delicious blend of creamy Philadelphia with Greek Style Yoghurt. For recipe ideas visit Philadelphia.co.uk HIGH IN PROTEIN* 1/2 THE FAT** *Protein contributes to the maintenance of muscle mass. Enjoy as part of a balanced, varied diet and healthy lifestyle **At least 50% less fat than full fat Philadelphia

New

COOK SMART

Everyday easy These family-friendly recipes will give you that holiday feeling â&#x20AC;&#x201C; and they each cost less than ÂŁ1.50 per serving, too!*

o ly ta fI C H E AT 'S C A P RE S E PIZZA

( re c i p e o n p28 )

*All cost per serve information is correct at the time of going to print

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L E M O N A N D O RE G A N O G RE E K M E AT B A L L S A L A D ( re c i p e o n p28 )

COOK SMART

SPANISH SQUID STEW Serves 4 Takes 30 mins Cost per serve £1.19 Source of protein; low in saturates; source of vitamin B12 6 tsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 vegetable or fish stock cube ¼ tsp smoked paprika, plus extra to serve 1kg potatoes, peeled and diced into 2cm cubes 250g frozen squid rings, defrosted and dried on kitchen paper 40g plain flour ⅓ x 30g pack flat-leaf parsley, leaves chopped 1 small white baton, warmed and sliced into rounds

1 Heat 2 tsp olive oil in a large pan or wok set over a medium heat and fry the onion for 5 mins to soften. Add the garlic; cook for 1 min. Dissolve the stock cube in 500ml boiling water. 2 Add the smoked paprika and potatoes to the onion and cook for 1 min, stirring, then pour in the stock and bring to the boil. Simmer, uncovered, for 15-20 mins, until the potatoes are tender. 3 Meanwhile, coat the squid in the flour. Heat 2 tsp olive oil in a nonstick frying pan and cook half the coated squid for 2 mins, or until cooked. Drain on kitchen paper and repeat with the remaining olive oil and squid. 4 Top the braised potatoes with the squid, garnish with the chopped parsley and a sprinkling of paprika. Serve with the bread on the side. Each serving contains Energy

Fat

Saturates

Sugars

Salt

1973kJ 467kcal 23%

7g 10%

1g 6%

6g 6%

1.8g 30%

of the reference intake. See page 146. Carbohydrate 84g Protein 20g Fibre 7g

ta ste of Sp

ain For more delicious family recipes, visit tesco.com/realfood <#Y#> 23

COOK SMART

Savour the sp ices

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STUFFED AUBERGINES WITH CUCUMBER AND TOMATO SAL AD ( re c i p e o n p28 )

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

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD

COOK SMART P I RI - P I RI P O RK K E B A B S W I T H S P I C E D RI C E ( re c i p e o n p28 )

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lav ou rs o f Po r tug al For more delicious family recipes, visit tesco.com/realfood

COOK SMART

C H E AT ’S C A P RE S E P I Z Z A Serves 4 Takes 20 mins Cost per serve 86p Source of vitamin C 4 mini tortillas 20g tomato purée 2 x 125g pack mozzarella, drained and sliced 250g vine tomatoes, sliced into rounds 20g pine nuts 1 x 30g pack basil, stalks discarded 1 garlic clove, crushed 20ml olive oil 20g Italian hard cheese, finely grated

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the tortillas on 2 large baking sheets lined with nonstick baking paper and spread with the tomato purée. 2 Arrange the mozzarella slices and tomatoes on top of the tortilla. Bake in the oven for 6-8 mins, until the cheese has melted and the edges of the tortillas are golden. 3 Meanwhile, blitz the pine nuts, most of the basil leaves, garlic, oil and hard cheese in a food processor to make a pesto. 4 Remove the pizzas from the oven, spoon the pesto on top and garnish with the remaining basil leaves. Serve immediately. Each pizza contains Energy

1011kJ 241kcal 12%

Fat

Saturates

Sugars

Salt

12g 3g 9g 0.5g 17% 14% 10% 8%

of the reference intake. See page 146. Carbohydrate 26g Protein 8g Fibre 4g

L E M O N A N D O RE G A N O G RE E K M E AT B A L L S A L A D Serves 4 (freeze uncooked meatballs only) Takes 25 mins Cost per serve £1.20 Low in saturates; high in protein 400g turkey breast mince 1 tsp dried oregano 1 lemon, zested and juiced 100g Greek-style 0% fat natural yogurt 50g Greek-style salad cheese, crumbled ½ small red onion, thinly sliced 2 tsp olive oil 1 round lettuce, split into leaves ⅓ x 30g pack chives, snipped 4 wholemeal pitta breads, toasted, to serve (optional)

1 Mix the mince with the oregano and lemon zest. Shape into 20 meatballs and put on a plate. Chill in the fridge for 10 mins. 2 In a food processor, blitz 1 tbsp of the lemon juice with the yogurt and cheese until smooth; set aside. Soak the red onion slices in the remaining lemon juice. 3 Heat the oil in a large frying pan set over a medium heat and add the meatballs. Cook for 10-12 mins, turning regularly, until golden and cooked through. 4 Place the lettuce leaves in a large serving bowl. Scatter the meatballs and drained onion slices on top then add a drizzle of the dressing. Finish with the chives and serve the pitta breads alongside, if you like. Each serving contains Energy

Fat

Saturates

Sugars

Salt

729kJ 173kcal 9%

6g 9%

3g 16%

3g 3%

0.6g 10%

of the reference intake. See page 146. Carbohydrate 3g Protein 26g Fibre 1g

STUFFED AUBERGINES WITH CU CUMBE R AND TOM ATO S AL AD Serves 4 Takes 45 mins Cost per serve £1.03 2 of your 5 a day; low in saturates 4 aubergines, halved lengthways 3 tsp olive oil 100g couscous 1 tsp ras el hanout ⅓ x 30g pack mint ½ cucumber, diced 2 vine tomatoes, diced ½ red onion, finely diced ⅓ x 30g pack flat-leaf parsley, leaves chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Deeply score the flesh of the cut sides of the aubergines in a criss-cross pattern, going down to but not through the skin. Brush 2 tsp oil over the scored surface. Put in a large roasting tray and roast for 30 mins. 2 Meanwhile, put the couscous, ras el hanout and 200ml boiling water in a large bowl. Stir, cover and set aside for 10 mins. Add the mint leaves to the couscous; mix. 3 Meanwhile, mix the cucumber, tomatoes, red onion and most of the parsley in a serving bowl. 4 Remove the cooked aubergines from the oven and leave to cool for a few minutes. Preheat the grill to the highest setting. 5 Use a metal spoon to carefully scoop the flesh from the aubergine halves, leaving the skin intact. Put the skins back on the tray then roughly chop the flesh and mix into the couscous. Spoon the mix into the skins then drizzle with the remaining oil. Grill for 3-4 mins, to crisp the top. 6 Serve two roasted aubergine halves per person, scattered with the remaining parsley and the salad alongside.

P I RI - P I RI P O RK K E B A B S W I T H S P I C E D RI C E

EDIT Serves 4 P AGE 7 Takes 40 mins Cost per serve 92p High in protein; low in saturates 500g pork shoulder steaks, cut into 2.5cm cubes 2 x 175g pack courgettes, cut into 1cm discs 2 tsp piri-piri seasoning 3 tsp olive oil 300g long-grain rice 2 tbsp tomato purée 1 tsp ground cumin 1 lemon, zested and cut into wedges a few flat-leaf parsley leaves, to serve (optional)

1 Preheat the grill to the highest setting. Mix the pork, courgettes, piri-piri and 2 tsp olive oil in a large bowl until well coated. Thread the pork and courgette alternately onto 8 metal skewers. 2 Put the skewers on a metal rack over a tray and grill, turning occasionally, for 15 mins, or until the pork is cooked through. 3 Meanwhile, put the remaining oil, the rice and tomato purée in a saucepan over a medium heat and cook, stirring, for 1 min. Add the cumin, lemon zest and 600ml water. Bring to the boil, stir well, cover and reduce the heat. Cook for 10 mins then remove the pan from the heat and set aside, still covered, for a further 5 mins. 4 Serve the kebabs on a bed of the tomato rice with lemon wedges on the side and a few parsley leaves scattered on top. Each serving contains Energy

2213kJ 524kcal 26%

Fat

Saturates

17g 5g 24% 27%

Sugars

Salt

3g 4%

0.5g 8%

of the reference intake. See page 146. Carbohydrate 68g Protein 31g Fibre 2g

Each serving contains Energy

Fat

Saturates

Sugars

Salt

709kJ 167kcal 8%

4g 6%

1g 4%

8g 9%

0.1g 2%

of the reference intake. See page 146. Carbohydrate 28g Protein 6g Fibre 2g

Bright ideas

Revamp your midweek meals with our tricks and tips at tes.co/easymidweek

Buy

Scan Clubcard

in store

GB & CI 18+ only. Normal exclusions apply. To enter, purchase any pack of Cheestrings, Yollies or Scofﬁes in store and scan your Clubcard, or online at Tesco.com. Opens 26/07/17. Closes 11:59pm 15/08/17. 1 winner and 20 runners-up. Grand prize of a 2-night stay in London for 2 adults and 2 children under 16, includes 2-nights 4* accommodation sharing a family room, return standard class travel, roundtrip station transfers in London, 2-hour private EMOJI-inspired candy making class, tickets to The View From The Shard, dinner on two evenings to a maximum value of £120 each night and £250 spending money. Date restrictions apply. 20 runner-up prizes of a goody bag. One entry per Clubcard account. For full prize terms and conditions, see http://www.tesco.com/clubcard/help/terms-and-conditions.

E L L I E & V I’S ‘PICK-ME-UP’ FRUI T P I Z Z A

Great weather means only one thing: getting outdoors and sharing great food with the people you love. Whether you’re hosting a holiday-style feast in the garden, or just hoping to cheer up a friend with their favourite dish, Tesco’s here to help Ellie & Vi’s Food Love Story...

Ellie and Vi have been best friends for years and have always enjoyed celebrating their successes together, as well as supporting each other through tough times. So when Vi broke up with her boyfriend, Ellie knew exactly what to do to make her feel better: organise a picnic in the park and make their favourite fruit pizza for them to share. Fun, inventive and delicious – it’s the perfect summer comfort food!

EL L IE & V I’S ‘ P ICK - ME - UP ’ F RUI T PI ZZ A We love this combination of fruits, but feel free to mix it up! Makes 4 Takes 20 mins Cost per serve £1.18 1 x 250g pack lighter soft cheese 50g Greek-style yogurt 1 watermelon 1 flat peach, chopped 1 apricot, chopped 1 kiwi fruit, chopped 75g raspberries 75g strawberries, hulled and quartered 1 lime, zested

1 Tip the soft cheese into a large mixing bowl and add the yogurt,

stirring to combine. Cover and chill in the fridge for 10 mins. 2 Meanwhile, cut 4 round slices from the centre of the watermelon, each measuring about 1.5cm thick, and place on a chopping board. Gently pat the top of the slices with kitchen paper to absorb excess moisture. 3 Spread each watermelon round with the soft cheese mix and arrange the fruit on top. Scatter over the lime zest, then cut the rounds into slices. If you prefer, cut each watermelon round into slices first, then spread with the soft cheese and top with the fruit and zest. Serve immediately. Each serving contains Energy

940kJ 225kcal 11%

Fat

Saturates

Sugars

Salt

9g 6g 26g 0.4g 13% 28% 29% 7%

of the reference intake. See page 146. Carbohydrate 27g Protein 10g Fibre 1g

Use it up There are lots of ways to use up leftover watermelon â&#x20AC;&#x201C; try our refreshing ice pop recipe at tes.co/ fruitylollies.

When Lucy, from our story, was little, her dad used to make her his famous pesto pork. Now, with little ones of her own, she loves getting the whole family together, firing up the barbecue and treating her dad to his favourite meal.

Little help This recipe calls for a barbecue, but it can be cooked in the oven, too. Visit tes.co/pestopork to find out how.

LU CY ’S ‘ DAD’S FAVO URI T E ’ P ES TO P ORK Serves 6 Takes 1 hr 35 mins, plus marinating Cost per serve £2.03 1kg pork leg joint 1 tsp fennel seeds 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp dried oregano 4 garlic cloves, finely chopped 2-3 courgettes (about 500g), sliced 1 fennel bulb, cut into 1cm thick slices, fronds reserved 1 red pepper, cut into 6 strips 1 lemon, zested and cut into wedges ¼ tsp chilli flakes (optional) 1 x 130g pot finest* pesto with fresh basil, to serve 1 x 85g bag watercress, to serve

1 Cut the string from the pork and unroll. Remove the skin, cut it in half and put on a plate, scored-side up. Pat dry with kitchen paper. Crush the fennel seeds with a pestle and mortar and rub over the skin. Cover with clingfilm and chill. 2 Butterfly the pork by slicing it almost all the way through so you can open it like a book. Put in a dish, add 2 tbsp oil, the vinegar, oregano, garlic, and some black pepper. Cover and marinate in the fridge for 1-24 hours. Remove from the fridge 30 mins before cooking; sprinkle with a pinch of salt. 3 Preheat the oven to gas 9, 240°C, fan 220°C. Put the pork skin on a rack over a grill tray and roast for 30-40 mins, until crisp. Leave to cool then cut into shards. 4 Meanwhile, light the barbecue and wait until the flames have died down and the coals are ashen. Grill the pork* for 25-30 mins, turning occasionally, until cooked through. Cover with foil and leave to rest. 5 Toss the courgettes, fennel slices and pepper in 2 tbsp oil. Barbecue for 3-4 mins on each side, until charred. Toss with the zest and chilli, if using. Scatter over the fennel fronds. Slice the pork and serve with the pesto, veg, watercress, crackling and lemon wedges. Each serving contains Energy

2309kJ 557kcal 28%

Fat

Saturates

44g 11g 62% 55%

Sugars

Salt

4g 4%

0.7g 12%

of the reference intake. See page 146. Carbohydrate 5g Protein 36g Fibre 1g

*For best results, cook the pork in the oven first then place it on the barbecue to pick up that delicious smoky flavour. Please note that cooking times will vary

Lucy’s Food Love Story…

Adam’s Food Love Story...

Everyone loves a holiday and Adam’s family is no exception, but this year they aren’t able to go away. To make matters worse, Adam knows his mum had her heart set on going to Mexico, so is particularly disappointed. To cheer her up, he’s bringing Mexico to her in the form of classic fish tacos. ADAM’S ‘S TAYC AT ION’ F I SH TAC OS Serves 4 Takes 50 mins Cost per serve £3.79

Spice it up Stir 1 tsp smoked paprika into the spice mix before coating the fish for an extra smoky hit.

4 red peppers, seeded and thinly sliced 2 red chillies 2 tbsp olive oil 1 red onion, thinly sliced 2 limes, ½ juiced, the rest cut into wedges 1 x 275g tacos meal kit 2 x 280g pack cod loins 1 Little Gem lettuce, leaves torn ½ x 30g pack coriander, leaves chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the sliced peppers and whole chillies on a baking tray. Add the olive oil, season and toss together. Roast in the oven for 30 mins, or until softened. 2 Meanwhile, put the onion in a bowl with the lime juice and a pinch of salt. Mix well and leave to soften for 20 mins, tossing halfway through. 3 Empty the spice mix from the taco kit into a dish. Turn each cod loin in the seasoning so they are all completely coated. 4 Take the tray out of the oven and remove the chillies. Spread out the peppers, nestle the cod among them and return to the oven. Roast for a further 12–15 mins, until the cod is cooked through and the peppers are charred at the edges. 5 Meanwhile, remove the seeds and any charred skin from the chillies. Finely chop the flesh and stir into the salsa from the taco kit. 6 To serve, flake the fish into a bowl and serve alongside the peppers, onions, coriander, lettuce, salsa, lime wedges and taco shells so everyone can assemble their own and tuck in. Each serving contains Energy

Fat

Saturates

1801kJ 428kcal 21%

13g 19%

2g 9%

Sugars

Salt

13g 2.5g 14% 42%

of the reference intake. See page 146. Carbohydrate 43g Protein 34g Fibre 6g

There are many more Food Love Stories to discover online. Go to tesco.com/food-love-stories 33

e r . , u a d n n wi h s , k ea r B

LIFE HUB

Step into Make the most of July and August with our pick of the best things to do, make and eat…

IF YOU TRY ONE THING...

...make it the new finest* Chicken Liver Parfait, £3/80g (£3.75/100g). Infused with Cognac and topped with clarified butter, it’s perfect for a summer lunch.

3 TAKE

Hasselback chicken

Preheat the oven to gas 6, 200°C, fan 180°C. Score slits in the chicken breasts 2cm apart, going three-quarters of the way down. Chop some of the olives and use to stuff the chicken, along with some of the feta. Drizzle with olive oil and a twist of black pepper, then bake for 20 minutes or until cooked through. Serve with the salad, extra olives and feta.

Chicken Breast Portions, £5.50/950g (57p/100g)

POP STAR

finest* Alcohol-free Sparkling Chenin Blanc, £2.75/75cl, is perfect for anyone who has ditched the booze, but still fancies a glass of bubbly in the sunshine.

Kalamata & Green Olives with Feta, £2/150g (£1.34/100g)

CALLING ALL NEW MUMS!

Seasonal Salad, £1.50/80g (£1.88/100g)

Map your barbecue Direct heat zone This is where you should cook steak and kebabs, and sear poultry.

Mussels Cook in an open foil bowl.

Coal Banked on one side only.

Indirect heat zone Slow-cook large joints here, and finish fish and poultry after searing.

Tesco has teamed up with pregnancy app Bounty to offer free Mum-to-be and Growing family Packs to new mums. They’re stuffed with try-before-you-buy products, including full-size packs of nappies and wipes. To download the app, search for Bounty Pregnancy in the App Store or Google Play.

TOMATO

Woody herbs & aromatics for smoke

Jacket potatoes Wrapped in foil.

These new Mini Tomato Plants, £4 each, are the same size as a large herb pot. They’ve been developed to thrive indoors and grow fruit quickly, producing up to 100 tomatoes!

LIFE HUB

Candy Crunch

DIG IN!

Get digging to celebrate National Allotments Week (14-20 August). Did you know, 1.5 million allotments were created after the Second World War to help feed the UK? Today, just 250,000 survive and waiting lists for a plot can be lengthy. But don’t be put off – learn how to grow fruit and veg at home, even without a garden, at tes.co/fruitandveg.

STICKING POINT

For a moreish summer snack, try dipping Sesame Breadsticks, 75p/125g (60p/100g), into new Spiced Sweet Potato and Chickpea Dip, £1.50/182g (82p/100g).

Candy Floss

Muscat Beauty

TASTE FILES Candy Crunch have a distinctly rich, fruity flavour

with a crisp bite. You’ll find them in the Lambrusca Seedless Grape pack. £2/400g (50p/100g). Candy Floss are juicy, crisp and very sweet, with a naturally sweet candyfloss taste. £2/400g (50p/100g). Muscat Beauty are soft and sweet with a floral aroma, and bursting with intensely fruity juices. You’ll find them in the Muscat Seedless Grape pack. £2/400g (50p/100g).

GRILL OUT

Fire up the barbie and invite the whole crowd over for dinner in the garden.

Load buns with finest* Ancho Chilli Burgers, £3 for 4 (75p each), and finest* British Pork Bramley Apple Sausages, £2.50 for 6 (42p/each). Veggies can enjoy Cauliflower Steaks with Lemon and Garlic Drizzle, £1.50/200g (75p/100g). Serve with finest* Coleslaw and Charlotte Potato Salad, £1.60/400g (40p/100g).

LIFE HUB

New Free From Strawberry Gateau, £3/370g (81p/100g) , is free from wheat and gluten, and layered with strawberry sauce and whipped cream, then finally topped with juicy whole strawberries. So even if you’re a coeliac or following a gluten-free diet, you can still have your cake and eat it!

NEW LEAF

Anyone looking for an activity to engage the kids while enjoying the great outdoors should try leaf spotting! Kids will love learning to identify the different varieties. Visit woodlandtrust.org.uk for tips on how to play and a downloadable activity sheet.

TOP 3 SUMMER SALADS

These new salads are far too good to be sides – make them the stars of the show! Beetroot and Goat’s Cheese Salad with Redcurrant and Ruby Port Dressing, £2/220g (91p/100g)

SUNSHINE IN A GLASS

Next time you throw a garden party, sip a refreshing sundowner in style with the classic 7-litre Drinks Dispenser, £10. Fill with ice, fruity gin drink Summer Cup, £8/70cl, lemonade, cucumber, fresh mint and strawberries for a summery tipple.

KIDS GO, TOO!

If you're tempted to go to a festival after seeing all the big ones on TV, it’s not too late. Here are some familyfriendly highlights still to come… • Camp Bestival, 27-30 July, Dorset, is the daddy of all family-friendly festivals, with hundreds of activities for children. • Just So Festival, 18-20 August, Cheshire, gives kids a chance to be creative with art, theatre and music. • Doune the Rabbit Hole Festival, 18-20 August, Stirlingshire, has games, crafts and even a Jelly Slide! For camping tips turn to p133 (or check out day tickets for sale!)

Toasted Couscous and Barrel Aged Feta, £2/180g (£1.11/100g)

Nutty Chicken Salad, £3/260g (£1.15/100g)

SWEET SOMETHING

Find yourself craving a sweet treat on the go? Pick up a Lemon and White Chocolate Yum Yum, 80p each, from the new range of single serve treats in Express stores.

ONE OF 400

HOLIDAYS PLUS GET £25 OFF YOUR NEXT HOLIDAY WHEN YOU PURCHASE ANY PROMOTIONAL PACK OF MAGNERS*

IN PA RTN E RSH I P WI T H

*UK, 18+. CLOSES 30.09.17. PURCHASE NECESSARY (WITH THE EXCEPTION OF NI – MAIL IN REQUIRED). VISIT WWW.MAGNERS.COM/WIN AND ENTER THE UNIQUE CODE FOUND IN PACK AND YOUR DETAILS. YOU WILL BE ENTERED INTO AN ONLINE INSTANT-WIN FOR A CHANCE TO WIN 1 OF 400 EASYJET HOLIDAYS VOUCHERS FOR A HOLIDAY WORTH UP TO £1000. ALL ENTRANTS, EXCLUDING THOSE WHO HAVE WON 1 OF THE 400 X £1,000 HOLIDAYS WILL BE PROVIDED WITH A £25 OFF CODE FOR THEIR NEXT EASYJET HOLIDAYS BOOKING. MINIMUM BOOKING VALUE £500. NORMAL EXCLUSIONS, CREDIT CARD FEES & CONDITIONS APPLY. KEEP PACKAGING AND RECEIPT TO CLAIM. DATE RESTRICTIONS APPLY. VISIT WWW.MAGNERS.COM/ WIN FOR FULL TS & CS. PROMOTER: MAGNERS GB LTD, C/O 161 DUKE STREET, GLASGOW

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LIFE HUB

COOKIE MONSTER

Fancy freshly baked cookies in 15 minutes? New Belgian Chocolate Cookie Doughs, £2/360g (56p/100g) , can be baked straight from frozen for a gooey, melt-in-the-mouth treat. Fancy making your own? See our recipe on p95.

A MOVEABLE FEAST

Have an impromptu picnic. Pack up finest* Hog Roast Sausage Rolls, £2.50 for 4 (63p each), Mini Lamb Pastries, £2.30/76g (£3.03/100g), Sweetcorn Fritters, £2.30/150g (£1.53/100g), Aloo Gobi Omelette Wraps, £2.50 each, and Vine Leaves, £2.50/182g (£1.37p/100g), so you can get out and make the most of the sunshine!

TOP GLASS

Try finest* Cox Apple & Elderflower Pressé, and finest* Sicilian Lemon Pressé, both £1.85/750ml (25p/100ml), for sophisticated summer thirstquenchers. Serve with ice, lemon wedges and mint.

VIVA LA ESPAÑA

WORDS BRYONY BOWIE, EMMA FRANKLIN PHOTOGRAPHY ADRIAN LAWRENCE, GETTY IMAGES ILLUSTRATION KATE WILSON FOOD STYLING HANNAH YEADON PROP STYLING REBECCA NEWPORT

Made for sharing with friends, new Patatas Bravas, £1.75/589g (30p/100g), comes pre-seasoned and ready to cook, with a spicy tomato and chilli sauce and punchy garlic mayo. It’s made with parboiled potatoes for quickcooking spuds that taste delicious. Enjoy as a side dish, or as part of an alfresco spread.

FI LL ’EM U P

The Café has a new kids’ menu, filled with favourites for breakfast, lunch and dinner. Try Pancakes with Blueberries & Banana for £2.49 or the £3 Meal Deal with a selection of hot dishes, healthy sides and fizz-free drink options. Fun-filled activity packs are provided to help keep little ones entertained.

BRIGHT IDEA

Illuminate your garden with these elegant 2 in 1 Colour Changing Crackle Lights, £12 for 4. Each light is fitted with a solarpowered bulb that glows for up to eight hours when charged.

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With the summer months in full swing, what better way to celebrate the long evenings than with one of the bottles from our fantastic new finest* range?

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Light: 80% less calories than regular soft drinks: Ribena and Ribenary are registered trade marks of Lucozade Ribena Suntory ltd. Google Play and the Google Play logo are trade marks of Google Inc. Apple and the Apple logo are trade marks of Apple Inc. App Store is a service mark of Apple Inc.

SMART LIVING

Whether you’re staying at home or hea ding of f on holiday, get more from your summer break with our handy tips…

Avoid withdrawing cash on credit cards – you’ll often pay a two to three per cent fee. Pick one that doesn’t charge, such as Metro Bank’s debit card (in Europe) or the Halifax Clarity credit card. Tesco Bank offers zero per cent interest for up to 28 months.

Tipping etiquette varies: in the US, 20 per cent is the norm, while in Japan the custom is considered rude! In Europe, a tip of about 10 per cent is best, says the International Currency Exchange. Check your destination at gov.uk/foreign-travel-advice.

TO MAKE YOUR

HOLIDAY

CASH GO FURTHER

Opt for travel insurance with at least £2 million for medical expenses, £1 million for personal liability, £3,000 cancellation, £1,500 baggage and £250 for cash.

When buying currency, focus on the total price rather than the exchange rate and compare the best deals using moneysupermarket.com. Don’t buy currency at the airport as you’ll get a raw deal. Use the free XE currency converter app to check prices abroad.

When paying with credit cards, opt for the local currency, instead of pounds, to save up to five per cent on hidden costs.

>>>>>>>>>>>>>

Portugal’s Algarve (above) is 2017’s bargain destination, with eight holiday essentials (including dinner for two, coffee and sun cream) costing just £33.36. This just pips Bulgaria (£33.53), says the Post Office Travel Barometer.

Heading to Europe? Carry a free European Health Insurance Card (EHIC) from nhs.uk/ehic, which gives you access to healthcare abroad. Avoid scam sites that charge you for the card, and buy adequate travel insurance as well.

Use apps such as Skyscanner and booking.com to find deals on flights and hotels, get offline maps and travel ieads at CityMaps2Go, and download offers on attractions at GetYourGuide.

If your hire car is stolen or damaged, you could be left with a big bill. Firms sell excess waiver policies, but these can be pricey, so shop around in advance using moneymaxim.co.uk. Get a licence-check code from gov.uk, so the rental firm can check your driving record.

Remember that wi-fi hotspots are not always secure and your data could be at risk

If you’re holidaying outside the EU, ask your mobile network provider for a cheap bundle. While away, turn off data roaming and use wi-fi hotspots*.

SMART LIVING

To keep necklaces tangle-free, thread one end of the chain through a plastic drinking straw and do up at the other end. Wrap in bubble wrap for easy transportation. You can use one length of bubble wrap to pack multiple pieces of jewellery: simply lay an item on the wrap, roll up once, then repeat. This keeps your jewellery in one place and ensures things stay hassle-free.

PACK SMART

4 2

To save on weight, take only musthave products and buy the rest when you arrive. Decant lotions into small bottles then put your washbag inside a plastic bag and wrap it in a small towel, so your clothes stay safe if anything leaks.

Rolling clothes reduces wrinkling and saves space. If using an upright wheelie case, imagine it standing up so jumpers, shoes and heavy items go at the bottom and more delicate items at the top.

If you plan to take hand luggage only, ensure half the clothes you pack are dual purpose and choose colours that work well together, so every item mixes and matches. Kaftans or beach cover-ups make pretty evening tops. Take simple, well-cut shorts that you can pull on with trainers or flip-flops during the day, then dress up with wedges and statement jewellery at night. A blanket scarf will keep you warm on the plane and can be folded to act as a pillow, as well as filling in for a cardi if the evenings are cool.

To transport earrings and make sure pairs stay together, make use of old buttons. Simply insert an earring into each buttonhole, then pack in a padded bag. Or repurpose a weekly plastic pill box – the small compartments are perfect for transporting studs, chains and rings.

An empty shoe is wasted space, so fill it with charging leads, travel plugs and underwear wrapped in a plastic bag. Get more packing hacks at tes.co/packing.

Pack two outfits in one by choosing two tops to go with each skirt and pair of shorts or trousers that you're taking. It's a good idea to pack light-coloured items inside out – it will prevent them from picking up any dirty marks that could leave them unwearable.

Avoid folding and warping padded bras by laying them flat and stacking on top of each other in your case. Put balled-up knickers or socks inside the cups of the bottom bra to prevent denting and maximise space.

Guidebooks and maps add weight to your case, so instead photocopy the relevant pages, snap pics of them with your phone or search the App Store for relevant digital travel guides.

If you’re packing tablets – paracetamol, ibuprofen, antihistamines and the like – ditch the boxes and just take the blister packs and dosage instruction leaflets.

SMART LIVING

MAKE YOUR CAR JOURNEYS FUN

Tiny children love pretending, so ask them to ‘help you drive’. Get them to hold an imaginary steering wheel and encourage them to help you change direction. They can also pretend to change gear and indicate, or pull on the handbrake when you do. When you eventually reach your destination, thank them for being such a good driver!

Can’t cope with the children's endless chatter a moment longer? Make silence a game – nobody is allowed to talk until you see a petrol station. Bliss!

Pass time on long drives with a round of Number Plate Scrabble. Players take turns to choose a car in the distance. Once the car is close enough to read its number plate, players compete to be first to make a word from the three letters at the end. It must begin with the first of the three letters and contain them in the same order: winning words for the plate BD51 HRT might be ‘heart’ or ‘harpist’.

A good way to coax bored teenagers away from their phones is by playing 'movie connections' – someone names a film and an actor or actress in it, then the next person must give the name of another star from that movie and another film they’re in, and so on. See how long you can keep it up for!

If you don’t mind a bit of clearing up, then letting the kids play pass the parcel in the back is a great little distraction. Buy cheap, small toys and wrap them in several layers of paper. They’ll love ripping off the wrapping and the toys will keep them amused. Or you can make a lucky dip bag and offer it as a treat if the kids are good, or to mark a point in the journey.

For really little ones, print pictures of things they might spot along the way, such as cows, bridges or churches. See how many pictures they can match.

Washable markers and small white boards are fab for drawing games. Better yet, print off photos of the family, laminate and let the kids draw on specs, beards and spots!

Would you rather have spiders in your pants or sit in a bath with snakes? Eat jellied eels or drink a raw egg? Older kids love this, so make up some questions and be prepared for it to get really revolting!

Use an old DVD case to make a portable colouring kit that’s ideal for travelling. All you need is the case, a pack of pens or pencils and a few sheets of paper. Head to tes.co/DVDcase for the instructions.

Twenty Questions is a classic game. One player thinks of an object or person and the other players can ask up to 20 questions (which can only be answered with a yes or no) to guess it. To make things easier, pick a category – film stars, sports, food, etc.

SMART LIVING

When the weather’s not so good, why not host your own film festival? Pick a theme and let everyone choose a film. Shut the curtains, dim the lights and stock up on popcorn for a fun cinema experience. After each movie, discuss and rate between you!

other family If you know an ar, home this ye holidaying at a r fo es hous why not swap en a week? ev or , ys da is couple of ghts to see – si w d ne A change – an y! sa rest, so they as good as a

A real holiday treat is having breakfast prepared for you, so go for a fry-up in a greasy spoon or tuck into a continental breakfast at a nearby cafe.

5 GET THE MOST OUT OF YOUR

Go camping – in the comfort of your own garden! Pitch a tent, cook on an outdoor stove and sleep under the stars. Leave phones and tablets inside and tell stories and play games instead. Remember to wrap up warm!

STAYCATION

What better way to see your local area than by bike? Find a list of cycling routes across the country at cyclinguk.org, or use the site’s cycling journey planner to map a bikefriendly route. Look out for their Big Bike Revival events nationwide, where experts provide free upkeep tips and bike health checks.

8 Try to live like you’re on holiday – no laundry during your staycation, no cleaning or any other household chores. Only reply to necessary texts. Sleep in, get dressed when you want to and eat when you’re hungry (not because it’s 6pm!). Focus on relaxing and having fun with the kids. Who needs the Costa Del Sol?

Just as you might visit a fiesta on holiday, check the local paper for nearby fêtes and festivals where you can pretend to be a tourist for a day.

Create a hotel-style kids’ club in the garden. Set up an art zone where the kids can draw on the patio with chalk and make a sandpit by filling an old paddling pool with play sand. Offer a prize for the best sandcastle!

Cool off with a swim at an outdoor pool. Follow @LidoGuide on Twitter to find your nearest lido and any special activities it offers over the school holidays. Make a day of it – pack a picnic and the sun cream!

Make the most of what’s around you. Have you ever taken the open-top bus tour of your city (city-sightseeing.com)? You'll learn about its history; there might be more to where you live than you thought…

KEEP THE KIDS ENTERTAINED

ON A BUDGET 2

Challenge your child to do as many of the National Trust’s ‘50 things to do before you’re 11¾’ activities (find the list at nationaltrust.org.uk/50things-to-do), from stargazing and rock climbing to cooking on a campfire! Tick off activities as you go, using the free 50 things app (App Store or GooglePlay).

With the ‘Grown-Ups Go Free’ voucher on special Kellogg’s packs, you can get a free adult ticket to UK attractions (including LEGOLAND Windsor Resort, Warwick Castle, and National Aquatic Centre Dublin) with every full-priced child or adult entry. You could save up to £50 with every voucher until 30 June 2018.

The woods are full of challenges for kids. The Woodland Trust suggests making an obstacle course or den and securing a rope to a chunky branch (with an adult’s help!) to swing from.

For more summer family activities, visit tescoliving.com

Cinemas run discounted screenings during the school holidays. Cineworld offers weekly screenings for juniors. Prices start from just £2 for its Movies for Juniors events if you sign up online for a free My Cineworld account (£2.70 at the box office).

There’s loads of free stuff to do around the UK, whether it's enjoying the spectacle of the changing of the guards in Windsor, hunting for dinosaur footprints on the Isle of Wight, or dolphin-spotting in the Moray Firth. Go to visitengland.com, visitscotland.com, discovernorthernireland.com and visitwales.com for inspiration.

Join the world’s largest treasure hunt at geocaching.com. Use clues to search for containers, then record your findings in a log book and leave a message for someone else to discover. Download the free Geocaching app (App Store or GooglePlay).

The UK's canals and rivers are bursting with life. Walk by the water, feed the ducks and watch the boats. Find free, local guides at canalrivertrust.org.uk.

You don’t need to travel far to find family fun. Look out for free craft or storytelling activities at the library, or pop-up play sessions in your local park.

Don’t forget you can use your Tesco Clubcard vouchers to enjoy great days out with our Reward Partners; £6.50 of Clubcard vouchers, for example, turns into a one-day visit to Oakwood Theme Park in Pembrokeshire.

Toy libraries are great for giving kids the ch ance to borrow toys an d attend play sess ions, for free or a small fee. Find one via Goog le.

SMART LIVING

Little ones love wearing wellies in the garden, so get them to customise their own. Paint Your Own Funky Wellies kits, ÂŁ13.64 (650-7661), contain a pair of boots and paint pens that, once dry, are waterproof and ready to splash about in!

Roll out old wallpaper on the grass, pattern-side down, pour poster paint into big tubs, then challenge youngsters to make a mural. Twigs become brushes, leaves turn into stencils, potatoes become stamps to print with. Toddlers can join in with hand and footprints, too. Visit rhs.org.uk for more garden craft ideas.

Get the

KIDS

GARDENING

WORDS ALISON PALMER, SARAH JAGGER PHOTOGRAPHY ANT DUNCAN PROP STYLING REBECCA NEE

Plant a herb pot. Get little ones to see if they can remember the names by their scent. Talk about which foods they go well with and have fun cooking with them. Find lots of growing ideas at gardeningwithchildren.co.uk.

Build a bee hotel for your buzzy friends. Take a plant pot and a bundle of plastic straws cut to a similar depth. Tie the straws together and stick into the base of the pot using modelling clay. Lay it on its side and watch the bees move in.

Help young kids to create a magical garden for their toys. Visit the nursery and let them choose cheap alpine plants, then go for a walk to collect stones, feathers and twigs for decoration.

Shed full of unwanted clutter? Get your teen to help clear it out, then suggest they e make a den in th em th t Le e. ac sp decorate it and drape fabric over t garden equipmen . ep ke to ed ne you

Learning to compost is a great science project for kids aged eight and above. All they need to begin is an old bin with the bottom cut out, so the waste touches the soil. Visit ecofriendlykids.co.uk to see which materials can be used for compost, how to control pests and all the ways you can use the finished product around the garden.

Use spray paint to make coloured circles in rows on the grass for a game of lawn Twister!

Give each child a clean yogurt pot and see who can fill it with the most unusual items from the garden in 10 minutes. This is a great team game, too.

Glow-inthe-dark bowling is great for a sleepover. Fill 10 bottles with water, put a glow stick (from toy shops) in each one and return the lids. Start bowling!

New

STREET FEAST Inspired by classic street food dishes, these colour ful bites are the per fect finger foods for alfresco eating

P i c k â&#x20AC;&#x2122;nâ&#x20AC;&#x2122; m i x c o r n ( re c i p e o n p 6 2 ) 58

For more street food recipes, visit tesco.com/realfood

Satay fritters ( re c i p e o n p 6 2 )

OUTDOOR EATING

Ke e m a l a m b s l i d e r s ( re c i p e o n p 6 2 )

Halloumi fries ( re c i p e o n p 6 2 )

OUTDOOR EATING

FISH FINGER WRAPS Makes 6 Takes 25 mins Cost per serve £1.25 1 shallot, finely sliced 2 tbsp malt vinegar, plus extra to serve 6 thin slices white bread, crusts removed 2 tbsp vegetable oil 2 lemons, zested, plus wedges to serve 400g skinless haddock fillet, cut into 12 finger-sized strips 50g plain flour 2 eggs, beaten ½ cucumber, seeded and sliced into thin half-moons 1 tbsp capers, rinsed 2 tbsp chopped fresh parsley 3 tbsp light mayonnaise 6 mini wraps, warmed 1 Little Gem lettuce, very finely shredded

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the shallot with the malt vinegar and 1/2 tsp salt in a bowl. Set aside and stir occasionally while preparing the rest of the recipe. 2 Toast the bread until golden on both sides, then leave to cool. Blitz to crumbs in a food processor, along with the oil and lemon zest. Dust the haddock strips in flour, then dip in the beaten eggs and roll in the breadcrumbs to coat. Put on a baking tray and bake for 12 mins, or until the fish is cooked through and the crumbs are crisp. 3 When the fish is ready, drain the sliced shallot in a sieve, then mix with the cucumber, capers and parsley. 4 Spread ½ tbsp mayonnaise over each wrap and top with a little shredded lettuce. Add some of the cucumber mix and 2 fish fingers, then wrap up. Drizzle a little extra malt vinegar over the top, if you like. Serve with lemon wedges for squeezing. Each wrap contains Energy

1885kJ 469kcal 23%

Fat

Saturates

28g 4g 39% 19%

Sugars

Salt

3g 3%

1.5g 25%

of the reference intake. See page 146. Carbohydrate 36g Protein 20g Fibre 2g

For more delicious street food recipes, visit tesco.com/realfood

P I C K ’ N’ M I X C O RN Serves 6 Takes 15 mins Cost per serve 98p Source of folate 6 large corn on the cobs For the chilli cheese 2 tbsp light mayonnaise 2 tsp lemon juice 20g vegetarian hard cheese, finely grated 1 tsp chilli flakes For the jalapeño butter 20g salted butter, softened 6 sliced jalapeños from a jar, chopped 1 green chilli, seeded and finely chopped 1 lime, zested For the coconut sugar 25g desiccated coconut 25g golden caster sugar 1 tbsp butter, melted

1 For the chilli cheese, mix the mayo, lemon juice and cheese in a bowl. 2 To make the jalapeño butter, simply mash all of the ingredients together. 3 For the coconut sugar, toast the dessicated coconut in a frying pan over a low heat, stirring until golden brown. Mix straight away with the sugar, a little salt and plenty of black pepper. 4 Cut each corn cob into 3 smaller chunks. Bring a pan of water to the boil, add the cobs and simmer for 3-4 mins, until tender when pierced with a knife. Drain, then divide into 3 batches. 5 Brush the cheesy mayonnaise over one batch of corn, then sprinkle with the chilli flakes. Spoon the jalapeño butter over the second batch. Toss the third batch in the melted butter and sprinkle over the coconut sugar. Let your guests dig in with their hands, or poke a skewer into each cob to serve. Each serving contains Energy

739kJ 190kcal 10%

Fat

Saturates

11g 6g 15% 29%

Sugars

Salt

7g 7%

0.4g 6%

of the reference intake. See page 146. Carbohydrate 20g Protein 5g Fibre 4g

S ATAY F RI T T E RS Serves 6 Takes 25 mins Cost per serve 33p Source of vitamin B12 1 x 210g tin chickpeas, drained 2 tbsp peanut butter

2 eggs 75g self-raising flour 50ml milk 1 tsp bicarbonate of soda 1 tbsp soy sauce 1 tbsp sweet chilli sauce, plus extra to serve 1 large carrot, grated 4 spring onions, finely sliced sunflower oil, for greasing 2 tbsp salted peanuts, roughly chopped handful mint leaves, to serve

1 Preheat the oven to gas 2, 150°C, fan 130°C. Put the chickpeas, peanut butter, eggs, flour, milk, bicarbonate of soda, soy and sweet chilli sauces into a food processor. Blitz to a smooth batter. 2 Mix the carrot and spring onions into the batter. Grease a frying pan with oil. 3 Spoon tablespoons of batter into the pan and cook in batches, for 2-3 mins each side, until golden. Transfer to the oven to keep warm while you cook the remaining fritters, greasing the pan with a little oil for each new batch. 4 Pile the cooked fritters onto a platter, drizzle with sweet chilli sauce and sprinkle with the peanuts and mint. Each serving contains Energy

785kJ 187kcal 9%

Fat

Saturates

10g 2g 14% 10%

Sugars

Salt

4g 5%

1.1g 18%

of the reference intake. See page 146. Carbohydrate 19g Protein 8g Fibre 3g

K E E M A L A M B S L I D E RS Makes 6 (freeze uncooked burgers only) Takes 35 mins, plus cooling and chilling Cost per serve £1.19 High in protein; source of vitamin B12 1 small onion, diced 3 tbsp tikka curry paste 200g frozen peas 1 x 500g pack lamb mince 2 tsp ground turmeric 1 x 30g pack fresh coriander, stalks finely chopped and leaves roughly chopped 1 lemon, juiced 1 red chilli, seeded (optional) and finely chopped 6 white snack rolls, halved 1 x 70g bag rocket Greek yogurt, to serve (optional)

1 In a frying pan, gently cook the onion with the curry paste until soft, then leave to cool completely. Meanwhile,

cook the peas in a pan of boiling water for 3-4 mins. Drain, then leave to cool. 2 Put the onion mixture in a large bowl and add the lamb and turmeric. Season, then add the chopped coriander stalks and half the leaves. Use your hands to combine, then shape into 6 mini burgers. Put on a tray and chill for at least 30 mins before cooking. 3 Just before you cook the burgers, mash the peas with the lemon juice, chilli and remaining coriander leaves. 4 Grill the burgers for 5-8 mins each side, until juicy and cooked through. Toast or griddle the rolls. Fill each roll with a handful of rocket, a dollop of yogurt (if using), a burger and a generous spoonful of mashed peas. Each slider contains Energy

1352kJ 322kcal 16%

Fat

Saturates

Sugars

Salt

7g 8%

0.9g 15%

14g 6g 20% 28%

of the reference intake. See page 146. Carbohydrate 26g Protein 24g Fibre 6g

H A L L O U M I F RI E S Serves 6 Takes 15 mins Cost per serve 82p 75g plain flour 2 tsp smoked paprika 2 x 250g pack halloumi, cut into chips sunflower oil, for frying 2 tbsp chopped coriander 1 red chilli, seeded and finely chopped 1 x 150g pot fat-free natural yogurt

1 In a bowl, mix the flour and paprika, then use to lightly coat the halloumi. 2 Add the oil to a wide, deep, heavybased pan, so that it fills to a depth of about 11/2cm, and heat until sizzling. Add a few pieces of halloumi at a time and fry for 1-2 mins, turning with tongs, until golden and crispy all over. Transfer to a piece of kitchen paper and repeat with the remaining halloumi. 3 Sprinkle the fries with salt, toss to coat, then divide between paper cones or bowls. Stir the coriander into the yogurt; season. Scatter the chilli over the fries and serve with the yogurt. Each serving contains Energy

1525kJ 367kcal 18%

Fat

Saturates

26g 15g 38% 75%

Sugars

Salt

3g 3%

2.7g 45%

of the reference intake. See page 146. Carbohydrate 13g Protein 21g Fibre 1g

OUTDOOR EATING

C H I P O T L E A N D C H O RI Z O RE D M AC ’ N’ C H E E S E

300g spirali or macaroni 2 tbsp chopped fresh parsley

Serves 6 Takes 25 mins Cost per serve 71p

1 Put the chorizo in a large pan and dry-fry over a medium heat until golden, crispy and plenty of oil has been released. Use a slotted spoon to lift out the chorizo, leaving the oil in the pan. 2 Add the butter to the pan and heat until melted, then stir in the flour and mix to a paste. Cook for 30 secs, then add the milk, a little at a time, stirring continuously until smooth and thick. Stir in the passata and chipotle paste and simmer for 2 mins. Turn off the heat and stir in the cheeses to melt. 3 Cook the pasta following the pack instructions, drain, then stir into the

75g chorizo (from a ring), thinly sliced into rounds on the diagonal 40g butter 75g plain flour 450ml semi-skimmed milk 500g passata 1 tbsp chipotle chilli and smoked paprika paste 175g extra-mature lighter cheese, grated 1 x 125g pack half-fat mozzarella, roughly chopped

sauce and reheat if necessary. Divide the mac ’n’ cheese between serving bowls. Warm the crispy chorizo in the microwave for a few seconds, if you like, then scatter over the pasta. Top with the chopped parsley. Each serving contains Energy

2176kJ 518kcal 26%

Fat

Saturates

Sugars

Salt

21g 12g 11g 1.7g 31% 58% 12% 28%

of the reference intake. See page 146. Carbohydrate 58g Protein 26g Fibre 4g

COOL IT!

Any leftovers can be frozen. Defrost and bake with an extra sprinkle of cheese for best results.

For more delicious street food recipes, visit tesco.com/realfood

OUTDOOR EATING

Makes 16 squares Takes 15 mins, plus chilling Cost per serve 40p

MEN EDITU

PAG E7

300g white chocolate, broken into chunks 1/2 x 200g pack malted milk biscuits, broken into small chunks 100g macadamia nuts 2 x 100g pack pink and white mini marshmallows 1 x 18g bag freeze-dried strawberries

4 small strawberries, halved 4 red cherries, halved and pitted

1 Line a 20cm square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn off the heat, and stir occasionally until melted and smooth. 2 Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-

FREE FROM

For a gluten-free version, simply swap in glutenfree biscuits.

For more delicious street food recipes, visit tesco.com/realfood

dried strawberries on top. Gently level with the back of a wooden spoon. 3 Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight. 4 Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days. Each square contains Energy

959kJ 230kcal 12%

Fat

Saturates

Sugars

Salt

13g 5g 21g 0.1g 18% 27% 23% 2%

of the reference intake. See page 146. Carbohydrate 27g Protein 3g Fibre 1g

RECIPES SARAH COOK PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

V E RY B E RRY W H I T E C H O C O L AT E RO C K Y ROA D

Scan

Buy

Clubcard

in store

Any mini cheddars 7 pack

Win A car of your choice*

UK 18+ only. Normal exclusions apply. To enter, purchase a Mini Cheddars Original 7pk, Mini Cheddars Red Leicester 7pk, Mini Cheddars Stilton 7pk, Mini Cheddars Smoked Cheddar 7pk or Mini Cheddars Variety 7pk in store and scan your Clubcard, or online at Tesco.com. Opens 02/08/17. Closes 11:59pm 22/08/17. 5 winners. *The prize is - a new car of the winner’s choice, up to the value of £12,000 inc Vat. Includes delivery, one year’s road tax and a £1,000 contribution to a year’s insurance. If the selected model is unavailable, a suitable alternative will be offered. One entry per Clubcard account. For full prize terms and conditions, see http://www.tesco.com/clubcard/help/terms-and-conditions.

SUPER SANDWICHES

A slice of the action

Sandwiches arenâ&#x20AC;&#x2122;t just run-of-the-mill snacks, they can also be gorgeous masterpieces. Hereâ&#x20AC;&#x2122;s how to elevate the humble sarnie to a thing of beauty

D a n is h o p e n - f a c e d r ye sandwich ( re c i p e o n p 6 9 )

Japanese-inspired onigirazu ( re c i p e o p p o s i te )

SUPER SANDWICHES

DA N I S H O P E N - FAC E D RY E S A N D W I C H Serves 4 Takes 25 mins Cost per serve 71p High in vitamin B12; source of vitamin D ½ red onion, very thinly sliced 1 tbsp red wine vinegar 10g salted butter 8 slices rye bread 4 tbsp mayonnaise 2 medium cooked beetroot, thinly sliced 2 radishes, thinly sliced 4 hard-boiled eggs, peeled and quartered small handful fresh dill 16 pickled cornichons, diced

1 Combine the red onion and vinegar in a bowl. Leave to pickle for 20 mins. 2 Meanwhile, spread a thin layer of butter on one side of the bread slices, then divide the mayonnaise between them. Arrange the beetroot, radishes, hard-boiled eggs, pickled red onion and dill fronds on top of the bread. 3 To serve, sprinkle with the cornichons and season with sea salt and black pepper. Each serving contains Energy 1695kJ 406kcal

Fat

Saturates

20g 4g 20% 29% 19%

Sugars

Salt

7g 8%

1.5g 25%

of the reference intake. See page 146. Carbohydrate 38g Protein 13g Fibre 10g

JA PA N E S E - I N S P I RE D ONIGIRAZU (SUSHI SANDWICH) Makes 2 Takes 20 mins Cost per serve £3.06 High in protein; source of vitamin D; source of vitamin B12 350g sushi rice, cooked to pack instructions (125g uncooked weight) 4 sushi nori seaweed sheets 1 x 100g pack hot smoked salmon flakes 1 small avocado, stoned and thinly sliced 4 leaves Romaine lettuce soy sauce, for dipping (optional) For the pickled cucumber ½ cucumber, halved lengthways and very thinly sliced 1 garlic clove, crushed ¼-½ tsp chilli powder, to taste ½ tsp sugar 1½ tsp rice vinegar

1 To make the pickled cucumber, combine the ingredients in a bowl, cover and chill. Season the sushi rice with salt; keep warm.

2 To assemble, lay a nori sheet rough-side up on a piece of clingfilm. With wet fingers (to prevent sticking), position a quarter of the rice in an even diamond shape in the centre of the nori sheet. Position half the salmon, avocado, lettuce and a spoonful of the cucumber pickle on top of the rice in the same shape. Put a second quarter of rice on top of the filling and press down into a diamond as before. 3 To enclose the filling, wet your fingers and fold the corners of the nori sheet into the centre to create a square-shaped, sealed parcel with the filling inside. Gather the clingfilm around the parcel and gently press down to compact. Set aside for 5 mins while the nori sheet softens and sticks to the rice. Repeat steps 2-3 to make a second parcel. 4 To serve, slice through the centre of the nori with a wet, sharp knife, cutting through both the clingfilm and sandwich. Remove the clingfilm and serve immediately, with soy sauce alongside for dipping, if you like. Each sandwich contains Energy

1848kJ 440kcal 22%

Fat

Saturates

16g 4g 22% 18%

Sugars

Salt

4g 4%

1.3g 22%

of the reference intake. See page 146. Carbohydrate 53g Protein 23g Fibre 2g

P RO S C I U T T O, N E C TA RI N E A N D T H Y M E G RI L L E D C H E E S E Makes 4 Takes 15 mins Cost per serve £1.33 1 nectarine, halved and stoned flavourless oil (such as sunflower or groundnut), for greasing 25g salted butter, softened 8 thick slices sourdough bread or white bloomer 4 slices prosciutto 150g mature Cheddar, grated 120g Gruyère, grated 8 thyme sprigs, leaves picked

melted. Remove from the pan and keep warm. Repeat with the remaining sandwiches. Each sandwich contains Energy

1913kJ 458kcal 23%

Saturates

Sugars

Salt

5g 5%

2.2g 36%

of the reference intake. See page 146. Carbohydrate 31g Protein 23g Fibre 3g

KO RE A N B U L G O G I B E E F B AG U E T T E Makes 4 Takes 20 mins, plus marinating Cost per serve £2.50 High in protein; source of vitamin B12 1 x 450g pack beef sirloin steak, cut into very thin slices 1 large baguette 4 tbsp mayonnaise 2 spring onions, thinly sliced 1 red chilli, seeded and finely chopped 1 x 70g bag rocket For the marinade 2 tbsp soy sauce 4 tsp honey 4 tsp toasted sesame oil ¼ onion, roughly chopped 2cm piece ginger, peeled 4 garlic cloves ½ tsp freshly ground black pepper

1 Put all of the marinade ingredients into a food processor and blitz until smooth. Pour over the sliced beef, cover and chill in the fridge for at least 15 mins, or overnight. 2 Meanwhile, cut the baguette into 4 pieces. Cut each in half, spread a little mayonnaise on one side of the bread and set aside. 3 When ready to serve, heat a large pan over a high heat. When very hot, add the beef and fry for 4-5 mins, until cooked through and slightly charred and caramelised. Divide between the sandwiches, then sprinkle the spring onions, red chilli and rocket on top. Each sandwich contains Energy

1 Heat a griddle pan or heavy frying pan over a medium-low heat. Cut the nectarine into thin slices measuring about ½ cm thick. Brush with a little oil and griddle or fry, turning, for 2-3 mins, until charred but not burnt. Set aside. 2 Butter both sides of the bread. Lay the prosciutto on top of half the slices, followed by the nectarine slices, then divide the grated cheeses between them. Top with the thyme leaves and sandwich with the remaining slices of bread. Press down firmly to compact. 3 Arrange as many sandwiches as you can fit into your pan, and fry for 3-4 mins on each side, until crispy, golden and the cheese has

Fat

26g 15g 38% 74%

1835kJ 439kcal 22%

Fat

Saturates

20g 4g 29% 19%

Sugars

Salt

6g 7%

1.7g 29%

of the reference intake. See page 146. Carbohydrate 32g Protein 32g Fibre 2g

For more creative sandwich ideas, visit tesco.com/realfood

New

SUPER SANDWICHES

P r o s c i u t t o, n e c t a r i n e a n d thy m e g r i l l e d c h e e s e ( re c i p e o n p 6 9 )

For more creative sandwich ideas, visit tesco.com/realfood

Ko r e a n b u l g o g i b eef baguette ( re c i p e o n p 6 9 )

For more creative sandwich ideas, visit tesco.com/realfood

RECIPES JORDAN BOURKE PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT

SUPER SANDWICHES

RU W STIC ITH M A P ED E T ITE IN RR AÂ® A C O NE A OK N IN V E G C GE H E TA B ES LE E S TA LIC RT E

HOMEMADE. FAMILY APPROVED.

FO R I N S P I R AT I O N GO TO APETINA.COM

Surprising Results

Ready,

steady, bake! These fun recipes will get kids trying their hand in the kitchen, and teach them classic baking skills, too 74

KNEAD TO KNOW To knead the dough, use the heel of your hand to stretch it away from you, then roll it back in on itself. Pick up and rotate, then stretch away from you again. Repeat until the dough is smooth and elastic.

KIDS’ BAKING

MIND THE GAP

Don’t worry if there are gaps between the centre of the flower and the petals in step 4. They will close as the dough rises.

T E A R A N D S H A RE F L O W E R B RE A D Serves 14

Takes 50 mins, plus rising Cost per serve 8p 250g strong white flour, plus extra to dust 250g strong stoneground wholemeal flour 1 x 7g sachet dried yeast 1½ tbsp olive oil, plus extra for greasing 325ml warm water 1 egg, beaten ½ tsp poppy seeds butter, to serve (optional)

1 In a large bowl combine the flours, yeast and ½ tsp salt. Make a well in the centre and add the oil. Stir in the warm water to form a dough. 2 Turn out onto a surface dusted with flour and knead

(see tip, left) for 5-10 mins until smooth and elastic, sprinkling with extra flour if necessary. Return the dough to the bowl, cover with oiled clingfilm and leave to rise in a warm place for around 45 mins, until it has doubled in size. 3 Knock back the dough by punching down into the middle. Remove from the bowl and knead on a floured surface for 2-4 mins, until smooth and elastic. Roll into a long sausage shape. Cut 1 large piece for the centre of the flower and 11 smaller, equal-sized petals. 4 Shape the large piece into a circle and flatten slightly. Pinch the top a few times to create texture. Put in the middle of a large greased baking sheet. Shape the small pieces into petal shapes and arrange so they are just touching each other in a flower shape around the central piece.

5 Pull out the tips of the petals a little and use a knife to lightly mark a few lines along the length of each one. Cover with oiled clingfilm and leave in a warm place for 30 mins, or until risen. 6 Preheat the oven to gas 8, 230ºC, fan 210ºC. Brush the bread with the beaten egg, then scatter the poppy seeds over the centre of the flower. Bake for 20 mins or until golden brown. If the bread starts to brown too much, cover with foil for the last 5 mins of baking. Serve warm or at room temperature, with butter on the side. Each serving contains Energy

Fat

Saturates

Sugars

Salt

730kJ 172kcal 9%

3g 5%

1g 3%

0g 0%

of the reference intake. See page 146. Carbohydrate 31g Protein 6g Fibre 3g

For more easy and delicious kids’ recipes, visit tesco.com/realfood

R A S P B E RRY H E A R T L OA F C A K E

LITTLE COOK’S TIP

Rolling out the pastry on baking paper means you can turn the paper, rather than the pastry, to get the right shape and avoid tearing.

GET STUCK IN

PIZZA PINWHEELS Makes 16

Takes 45 mins, plus chilling

MEN EDITU

PAG E7

Cost per serve 7p 225g plain flour, plus extra to dust 100g olive spread, chilled and diced, plus extra for greasing 3 tbsp sundried tomato paste 40g Cheddar, grated 1 tsp dried oregano 1 egg, beaten

1 Sift the flour into a bowl, add the olive spread and rub together with your fingertips until the mixture has the consistency of fine breadcrumbs. 2 Add 3-4 tbsp cold water and stir with a wooden spoon until the mixture begins to come together. On a work surface lightly dusted with flour, combine to form a smooth pastry. Wrap the pastry in clingfilm and chill in the fridge for 30 mins.

3 Roll out the pastry on a piece of nonstick baking paper to a 25x30cm rectangle. Trim to straighten the edges. Spread with the sundried tomato paste, leaving a 1cm border. Scatter the cheese and 1/2 tsp oregano on top. Starting from one of the short ends, tightly roll up the pastry to make a long cylinder. Freeze for 10 mins. 4 Preheat the oven to gas 6, 200°C, fan 180°C and lightly grease 2 baking sheets. With a sharp knife (see Safety first, right), cut the pastry into 16 round slices. Divide between the sheets, shaping back into circles if they’ve lost their shape. Brush with the beaten egg and sprinkle over the remaining 1/2 tsp oregano. Bake for 14-18 mins, until cooked through and golden. Serve warm or cooled to room temperature. Each pinwheel contains Energy

Fat

Saturates

Sugars

Salt

293kJ 70kcal 4%

3g 5%

1g 5%

0g 0%

0.2g 3%

of the reference intake. See page 146. Carbohydrate 8g Protein 2g Fibre 1g

To cream the spread and sugar by hand, beat the spread with a wooden spoon until pale. Add the sugar and mash it into the spread with a fork, then beat with the spoon until light and fluffy.

Serves 14

Takes 1 hr 10 mins, plus cooling Cost per serve 40p 275g butter spread, plus extra for greasing 275g caster sugar 4 large eggs 350g self-raising flour 1/2 tsp baking powder 175g raspberries 1 x 10g tube bright red gel food colour 75g mascarpone 1 tbsp icing sugar, sifted, plus extra to dust 125g Greek yogurt

1 Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a 20cm square cake tin and a 900g loaf tin (at least 6cm deep) with nonstick baking paper, giving the loaf tin a 1cm collar above the sides. 2 In a bowl, cream the spread and sugar together with an electric hand whisk until light and fluffy. Add the eggs, one by one, beating between each addition. Sift over the flour and baking powder and fold in with a spoon until smooth. 3 Crush 25g raspberries with a fork. Put in a bowl with 400g cake mix. Cover the remaining mix in clingfilm; set aside. Stir 3/4 of the food colour through the berry cake mix until bright pink. Spoon into the square tin and bake for 18-20 mins. Cool in the tin for 10 mins, then remove from the tin to cool completely. Stamp out 9 hearts with a 5cm cutter. 4 Spoon 5 tbsp cake mix into the loaf tin, spreading to cover the base. Place the hearts in the tin, upright and touching each other (see picture, below right). Spoon the remaining mix around and over the hearts, ensuring it falls between the hearts and baking paper at both ends of the tin. Leave a gap of at least ½cm at the top of the tin. 5 Bake for 40-45 mins until cooked through and risen. Cool for 10 mins, then remove from the tin to cool completely. 6 Put the mascarpone and icing sugar in a bowl. Stir in the yogurt, then spread over the top of the cake. Top with the remaining berries, dust with icing sugar and slice. As part of a healthy diet, enjoy this cake for a special occasion or treat. Each serving contains Energy

1156kJ 275kcal 14%

Fat

Saturates

Sugars

Salt

12g 4g 21g 0.5g 17% 19% 23% 9%

of the reference intake. See page 146. Carbohydrate 39g Protein 5g Fibre 1g

RECIPES ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT HAIR AND MAKE-UP OLIVIA FERRER

KIDS’ BAKING

SAFETY FIRST Adults should carry out any steps using sharp knives. Start kids off using small serrated knives, and always supervise them when chopping or grating. Make sure they stop grating before they reach the end of the ingredient. An adult should take things in and out of the oven. Remind kids to wash their hands before and after cooking, and in between tasks, especially if handling raw egg.

For more easy and delicious kids’ recipes, visit tesco.com/realfood

FREE FOR ALL Whether youâ&#x20AC;&#x2122;re vegan, vegetarian, dair y- or gluten-free, thereâ&#x20AC;&#x2122;s something for ever yone with these bright, appetising dishes

SOMETHING NEW

DIY SPICE

To make za’atar, mix dried oregano, thyme, toasted sesame seeds and a pinch of salt.

C AU L I F L O W E R RI C E S A L A D JA RS W I T H M A N G O D RE S S I N G

MENU EDIT

Serves 4 Takes 10 mins Cost per serve 98p

PAGE 7

High in protein; high in vitamin C low in saturates; source of vitamin B6 1 x 400g tin chickpeas, drained and rinsed 1 yellow pepper, finely sliced or chopped 10 radishes, finely sliced 30g pumpkin seeds 1 x 70g bag rocket For the cauliflower rice 1 small cauliflower, broken into florets 1 sprig fresh mint 1 spring onion, chopped 1 lime, zested For the dressing 1 ripe mango, flesh diced 3 heaped tbsp sweet chilli sauce 2cm piece ginger, grated 1 lime, juiced

1 To make the cauliflower rice, put the cauliflower florets in a food processor, along with the mint, spring onion, lime zest, a generous pinch of salt and some black pepper. Pulse until you have a rice-like consistency, then transfer to a bowl and wipe the food processor clean. 2 To make the dressing, put the diced mango, sweet chilli sauce, grated ginger and lime juice in the food processor and blend until smooth. 3 To assemble the salads, divide the dressing between 4 medium-sized clean jars with lids. Add the chickpeas, pepper, cauliflower rice, radishes, pumpkin seeds and, finally, the rocket. 4 Secure the lids and keep the salad jars chilled until needed. They will keep in the fridge for up to 24 hrs. Before eating, give the jar a gentle shake to distribute the dressing, or toss if you are serving in bowls. Each serving contains Energy

Fat

Saturates

801kJ 192kcal 10%

6g 8%

1g 4%

Sugars

Salt

16g 0.3g 17% 5%

of the reference intake. See page 146. Carbohydrate 27g Protein 9g Fibre 2g

Z A’ ATA R AU B E RG I N E A N D C O U RG E T T E S T E A KS W I T H S T I C K Y O R A N G E S AU C E

EDIT Serves 4 P A GE 7 Takes 20-25 mins Cost per serve £1.10 High in vitamin C; source of folate

FLAME OUT

Fancy dinner alfresco? This dish can also be cooked on the barbecue.

1 large courgette, cut lengthways into 1cm thick ‘steaks’ 1 large aubergine, cut lengthways into 1cm thick ‘steaks’ 3-4 tbsp olive oil 3 tbsp za’atar 2 oranges, zested and juiced (approximately 200ml) 2 tbsp maple syrup 1 tbsp tamari handful flat-leaf parsley, leaves torn green salad, to serve

steaks generously with the oil. Combine the za’atar and orange zest and rub into both sides of the steaks. 2 Add the steaks to the griddle pan in batches and cook over a high heat for 5-7 mins until charred on both sides. Transfer to a plate or serving board. Repeat until all the strips are cooked. 3 Put the orange juice, maple syrup and tamari in a pan and bring to the boil. Bubble for 8-10 mins until reduced and thickened. Pour some over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside. Each serving contains Energy

860kJ 208kcal 10%

Fat

Saturates

Sugars

Salt

15g 2g 11g 1.6g 21% 11% 12% 27%

of the reference intake. See page 146. Carbohydrate 14g Protein 4g Fibre 3g

1 Preheat a griddle pan until smoking, then turn down to a medium heat and brush the courgette and aubergine To find more free-from recipes, vist tesco.com/realfood

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SOMETHING NEW

NEC TA RINE A ND B A SI L G A L E T T E Serves 6 Takes 50 mins, plus cooling Cost per serve 90p High in vitamin C; high in vitamin E 1 tbsp milled flaxseeds 150g ground almonds ¼ tsp bicarbonate of soda 1 tbsp olive oil or melted coconut oil 1 tbsp maple syrup 4 ripe nectarines, stoned and sliced 3 tbsp light brown soft sugar ⅓ x 30g pack basil, finely sliced, plus extra leaves to garnish

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the flaxseeds with 3 tbsp water and set aside for at least 10 mins. 2 Mix the ground almonds, bicarbonate

of soda and a pinch of salt in a bowl. Add the flaxseed mix, oil, maple syrup and 1 tbsp cold water, then work into a rough pastry using your hands or a spatula. Wrap tightly in clingfilm and chill for 15 mins. 3 Meanwhile, put the sliced nectarines in a bowl, along with the sugar and finely sliced basil. Toss to combine, then set aside to soften for 10 mins. 4 Remove the pastry from the fridge and transfer to a large sheet of nonstick baking paper on a work surface. Put another sheet of baking paper on top of the pastry to prevent sticking and use a rolling pin to gently roll it out into a rough circle that’s about 1cm thick. Carefully peel off the top layer of paper before heaping the nectarines in the centre, leaving a 3-4cm border of pastry around

the edge. Reserve any nectarine juices that are left in the bowl. 5 Using a palette knife, carefully fold the pastry inwards over the edges of the fruit centre. Don’t worry if it cracks or bits fall off, simply use the palette knife to smooth or reattach. Lift the baking paper to transfer the galette to a baking sheet and bake in the oven for 25-30 mins, until crisp and golden. Remove from the oven and spoon the reserved nectarine juices over the top. Cool on the tray for at least 10 mins before transferring to a serving board and cutting into slices to serve. Each serving contains Energy

Fat

Saturates

1064kJ 255kcal 13%

17g 24%

2g 8%

Sugars

Salt

19g 0.1g 21% 2%

of the reference intake. See page 146. Carbohydrate 20g Protein 7g Fibre 1g

HOMEMADE CHARM

Don’t worry if your galette looks a little bit rough around the edges. The more rustic, the better!

To find more free-from recipes, vist tesco.com/realfood

SOMETHING NEW

EASY SWAP

R A S P B E RRY C O C O N U T PA RFA I T Serves 4 Takes 15-20 mins, plus overnight chilling Cost per serve ÂŁ1.33 1 x 400ml tin full-fat coconut milk Â˝ lemon, zested and juiced 2 tbsp agave nectar or maple syrup 1 tsp rose water (optional) 250g fresh raspberries 1 tbsp light brown soft sugar 30g pistachios, chopped

1 Chill the coconut milk in the fridge overnight. Once chilled, open the tin and scoop the firm, separated coconut

cream into a bowl. Set aside the water (it can be used in smoothies). Whisk the cream vigorously using an electric hand whisk, until light and fluffy. Add the lemon zest, agave or maple syrup, and rose water (if using), then whisk again until combined. Chill for 10-15 mins. 2 Meanwhile, put 150g raspberries in a shallow bowl with the lemon juice and the sugar. Roughly mash using the back of a fork until it resembles a compote. 3 To assemble the parfaits, add a spoonful of compote to the bottom of each of the 4 small glasses, followed by a dollop of chilled coconut cream, a handful of whole fresh raspberries and finally another spoonful of the coconut

cream. Top with a few more fresh raspberries and spoon any remaining compote over the top. Chill the parfaits until needed. Serve with the chopped pistachios sprinkled on top. Each serving contains Energy

1122kJ 270kcal 14%

Fat

Saturates

Sugars

Salt

22g 16g 9g 0.1g 31% 82% 10% 2%

of the reference intake. See page 146. Carbohydrate 15g Protein 4g Fibre 4g

Free-from and easy Find plenty more vegan, veggie, gluten- and dairy-free recipes at tes.co/specialdiets

RECIPES AINE CARLIN PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD

Using full-fat coconut milk is essential to make the parfaits set. Dairy eaters can substitute low-fat yogurt instead.

PROMOTION

Flaming The great thing about having friends over at this time of year is heading into the garden, firing up the barbecue and cooking a whole array of delicious dishes to enjoy together 1

2 3

TWO FOR £7 OR THREE FOR £10* ON SELECTED BARBECUE ITEMS.

*Selected products and availability. Excludes Express. Ends 24 September 2017

arbecues offer the perfect opportunity to enjoy a variety of dishes, from triedand-tested burgers from the chiller aisle to that marinated fish recipe you’re eager to tackle. With the new range of seasonal foods here, you can mix it up even more: think succulent king prawn kebabs and Asian-inspired pork belly slices; there are exciting alternatives for vegans and vegetarians, too, such as vibrant veggie skewers and juicy beetroot burgers. And because you’re only out in the garden, you can nip inside to fetch everyone ice cream from the freezer for dessert. Perfect!

ON THE GRILL 1 These colourful kebabs are a Mediterranean-inspired twist on a barbecue favourite, packed with juicy courgette, red pepper, corn on the cob bites, crunchy red onion and thick pieces of halloumi cheese. Vegetable and Halloumi Kebabs, £2.75/400g 2 Seafood lovers will adore these kebabs crammed with succulent king prawns coated in a garlic and

sweet chilli glaze. Serve them with a squeeze of lime. Sweet Chilli King Prawn Kebabs, £4/130g 3 For an exciting new take on a barbecue favourite, try these meltingly soft, boneless British pork belly slices. Coated in an Asian-inspired salt and chilli rub, they’re satisfyingly sticky and give a spicy kick. Salt and Chilli Pork Belly Slices, £4/520g

THE MAIN EVENT

GET AHEAD Cook your burgers in the oven then just finish them off on the barbecue for that smoky flavour.

3 The perfect size to sandwich your burger, these light and fluffy brioche buns are enriched with butter and egg. Brioche Burger Buns, 90p/4x68g. Find rolls that are free from dairy and egg at the in-store bakery. Soft White Rolls, 65p/6x55g (£1/2 packs)

um p

4 Give your barbecue spread a taste of the tropics with moreish strips of British chicken breast glazed in a fruity pineapple marinade and lightly sprinkled with coconut. Pineapple And Coconut Mini Fillets, £4/300g

scr

2 For an appetising change from beef burgers, try hearty vegan mushroom burgers, made with chickpeas, quinoa, mushrooms, gluten-free oats and a little parsley and cracked black pepper. GF Mushroom Burgers, £2.25/2x123g

Tr y these

1 Vegans needn’t pass up a burger. These tantalising fresh patties ooze summer appeal and are made from beetroot, chickpeas, crunchy red quinoa, red rice, aromatic coriander and cumin, with a hint of garlic. GF Beetroot Burgers, £2.25/2x123g

b us it o

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XXXXXXXXXXXXXXX

PROMOTION

KNOW WHAT’S WHAT Serve sides in their packaging. That way everyone can see exactly what’s on offer.

4 3

ea t

sa bur ger buns or a

SIDES AND PUDS 5

1 Mild and tender babyleaves are ideal with burgers. Tip them into a bowl or serve straight from the handy resealable pack. Family Babyleaf Salad, £1.50/140g

4 Delicious either dolloped on burgers or used as a dip for crisps and chips, a creamy and fragrant aioli adds a deep, garlicky hit. Aioli Dip, £1.10/200g

2 This tasty salad of cooked fusilli, shavings of Italian hard cheese, spring onions and parsley, in a creamy Caesar dressing, makes a great addition to any barbecue. Caesar Pasta, £2/460g

5 And finally… bring out this rich, thick Belgian chocolate cheesecake. Sitting on a crunchy chocolate biscuit base and oozing sea-salted caramel sauce, it’s finished with a soft Belgian chocolate ganache. Serve it with finest* Madagascan Vanilla Ice Cream. finest* Chocolate And Caramel Cheesecake, £4/540g; finest* Madagascan Vanilla Ice Cream, £2/500ml

3 A classic coleslaw adds crunch to your meal and this delicious tub combines shredded cabbage, carrot and onion in creamy mayonnaise. Coleslaw, 45p/180g

PROMOTION

THE SCOOP Paper cups make a great substitute for bowls… and you don’t need to wash them up after!

COOL ICES 1 This deliciously nutty ice cream is made in Devon using British free-range eggs, full-cream milk and local double cream – a truly indulgent finale. finest* Pistachio Ice Cream, £2.85/500ml 2 Dish out scoops of this decadent ice cream, a blend of rich Belgian dark chocolate and hazelnuts – the perfect way to round off a fabulous feast. finest* Chocolate and Hazelnut Ice Cream, £2.85/500ml 3 Short of bowls? Keep the freezer well stocked with lollies! These tempting treats are made from salted caramel dairy ice cream, covered in lush salted

caramel sauce and thick Belgian milk chocolate, and finished with crunchy salted caramel pieces. Salted Caramel Ice Creams, £1.50/3x90ml

5 4 Who could resist creamy vanilla ice cream covered in tangy raspberry sauce, encased in white Belgian chocolate, and dusted with freeze-dried raspberry gems? White Chocolate Raspberry Ice Creams, £1.50/3x90ml 5 Fun and so refreshing, these frozen twisters are made with a mix of orange, pineapple, mango and passion fruit juices from concentrate. Tropical Helter Skelter Lollies, £1/5x70ml

SUPER SNACKS

dippers

Easy to whip up, pa cke d with veg and ma de with only f ive ingre dients, these dips are p er fe c t for picnic s

C A RRO T A N D S U M AC D I P

Serves 4 Takes 30 mins, plus cooling Cost per serve 30p 1 of your 5 a day; low in saturates

Preheat the oven to gas 6, 200Â°C, fan 180Â°C. Peel 400g carrots, then cut into 2cm chunks. Toss with 1 tsp sumac and 1 tbsp extra-virgin olive oil; transfer to a baking tray. Roast in the oven, tossing halfway, for 25-30 mins, until golden. Remove from the oven; leave to cool. Blitz in a food processor with 1 tbsp extra-virgin olive oil and 2 tbsp tahini, until chunky or smooth, as you prefer. Season, spoon into a bowl and top with pomegranate seeds and a little extra sumac.

RECIPES JENNA LEITER PHOTOGRAPHY ALEX LUCK FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

Each serving contains Energy

Fat

Saturates

Sugars

Salt

540kJ 130kcal 7%

10g 14%

2g 8%

8g 9%

0.4g 6%

of the reference intake. See page 146. Carbohydrate 9g Protein 2g Fibre 4g

B RO C C O L I , P E A AND MINT DIP

Serves 4 Takes 15 mins, plus cooling Cost per serve 18p High in vitamin C; low in saturates

B EE T ROOT, CUMIN AND F E TA DIP

Serves 4 Takes 10 mins Cost per serve 50p Source of protein; high in folate

Steam 150g broccoli florets for 10 mins, or until tender, adding 75g fresh or (defrosted) frozen peas for the last 3 mins. Leave to cool. Blitz in a food processor with a handful mint leaves, 1 garlic clove and 1 tbsp lemon juice, until chunky or smooth. Season. Spoon into a bowl; top with mint leaves.

Toast 1 tsp cumin seeds in a pan over a medium heat for 1-2 mins. Blitz the seeds, 300g cooked beetroot and 50g feta in a food processor, until chunky or smooth. Season. Spoon into a bowl and top with chopped flat-leaf parsley and chopped hazelnuts.

Each serving contains

Energy

116kJ 27kcal 1%

Fat

Saturates

<1g <1g 1% 1%

Sugars

Salt

Energy

2g 2%

0.3g 4%

436kJ 105kcal 5%

of the reference intake. See page 146. Carbohydrate 4g Protein 3g Fibre 3g

Fat

Saturates

7g 2g 10% 11%

Sugars

Salt

5g 6%

0.8g 13%

of the reference intake. See page 146. Carbohydrate 7g Protein 4g Fibre 2g

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

©/®/™ Design Mars 2017

WHATâ&#x20AC;&#x2122;S COOKING

DINNER for two

Speedy 15-minute suppers for summer evenings

PORK AND PINE APPLE BURGERS

WARM PR AWN, CHORIZO AND BUT TER BE AN SAL AD

CRISPY GNOCCHI WITH PE AS, BROAD BE ANS AND TOMATOES

PAN-FRIED BASA FILLETS WITH GARLIC POTATOES For more delicious meal inspiration, visit tesco.com/realfood

WHAT’S COOKING

Serves 2 DF GF Takes 15 mins Cost per serve £3.10 100g cooking chorizo, sliced into thin rounds 2 tbsp olive oil 1 x 165g pack raw peeled king prawns 1 x 400g tin butter beans, drained and rinsed 125g roasted red peppers (from a jar), thinly sliced 1 tbsp red wine vinegar 1 garlic clove, finely chopped 1 red chilli, seeded and chopped 2 tbsp chopped herbs (such as parsley, chives or mint) 2 spring onions, finely sliced

3 mins, or until golden and cooked through. Set aside with the chorizo. 3 Add the butter beans and roasted peppers to the pan, along with the remaining 1 tbsp oil, red wine vinegar, chopped garlic and chilli. Cook for 2 mins, then return the prawns and chorizo back to the same pan, along with most of the herbs. Stir to warm through. 4 Divide between 2 plates, and top with the remaining herbs and spring onions. Each serving contains Energy

2057kJ 494kcal 25%

Fat

Saturates

31g 9g 44% 43%

Sugars

Salt

3g 3%

2.6g 43%

of the reference intake. See page 146. Carbohydrate 21g Protein 34g Fibre 7g

Serves 2 DF Takes 15 mins Cost per serve £2.05 High in protein; low in saturates; source of vitamin C 350g baby potatoes, quartered 1 tbsp extra-virgin olive oil 1/2 tbsp rice wine vinegar or white wine vinegar 1/2 lime, zested and juiced 1 red chilli, seeded and finely chopped 2 garlic cloves, crushed 3-4 tbsp roughly chopped coriander 1½ tbsp olive oil 3 tbsp plain flour 1 x 265g pack skinless and boneless basa fillets

1 In a medium pan of salted, boiling water, cook the potatoes for 12 mins, or until tender. 2 While the potatoes are cooking, make the salsa: in 90

Serves 2 DF (freeze uncooked burgers only) Takes 15 mins Cost per serve £1.69 High in protein; source of folate 300g 5% fat pork lean mince 2 tbsp finely chopped coriander 1 garlic clove, grated pinch of crushed chillies 1 tbsp olive oil 1 x 227g tin pineapple slices in juice, drained 2 crusty white rolls, halved 4 round lettuce leaves 1 tbsp light mayonnaise ½ red onion, finely sliced coleslaw, to serve (optional)

1 Combine the mince, coriander, garlic and chilli in a bowl. Divide into 2 thin, equal-sized patties. 2 Heat the oil in a frying pan over a medium-high heat and fry the patties, covered, for 6-7 mins each side, or until cooked through.

1 Over a medium-high heat, fry the chorizo in 1 tbsp oil for 3-5 mins, until crisp. Remove with a slotted spoon; set aside. 2 Add the prawns to the pan, season and cook for around

PA N - F RI E D B A S A F I L L E T S W I T H G A RL I C P O TAT O E S

P O RK A N D P I N E A P P L E B U RG E RS

a bowl, combine the extra-virgin olive oil, vinegar, lime zest and half the lime juice, the chilli, half the garlic, and the coriander. Season and add extra lime juice to taste, if you like. 3 Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use it to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through. 4 Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle the chilli and coriander salsa over the top. Each serving contains Energy

1837kJ 440kcal 22%

Fat

Saturates

17g 4g 25% 18%

Sugars

Salt

3g 3%

1.5g 25%

of the reference intake. See page 146. Carbohydrate 44g Protein 29g Fibre 4g

For more delicious meal inspiration, visit tesco.com/realfood

C RI S P Y G N O C C H I W I T H P E A S, B ROA D B E A N S A N D T O M AT O E S Serves 2 Takes 15 mins Cost per serve £1.19 Xxxx xxxxxx, 1 x 400g pack fresh potato gnocchi 2 tbsp olive oil 100g fresh or frozen baby broad beans 100g fresh or frozen peas 1 garlic clove, finely chopped 100g cherry tomatoes, halved 20g Italian hard cheese, grated, to serve (optional) ½ x 30g pack basil, leaves picked, to serve (optional)

1 In a medium pan of boiling water, cook the gnocchi for 1 min. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Remove the gnocchi from the water using a slotted spoon, letting any excess water run off, and add them to the frying pan. Cook for

3 Meanwhile, heat a griddle pan over a medium-high heat and add the pineapple slices. Cook for 2-3 mins each side, until browned. Remove from the pan and set aside. 4 Add the rolls, cut-side down, to the griddle pan and toast until lightly golden. Top the bottom half of each roll with 2 round lettuce leaves, followed by a cooked pork burger. Spread a layer of mayonnaise over the top of the burger, then add the pineapple slices and the red onion. Sandwich with the top half of the roll. Serve with coleslaw, if you like. Each serving contains Energy

2173kJ 516kcal 26%

Fat

Saturates

Sugars

Salt

20g 5g 12g 1.4g 29% 24% 13% 23%

of the reference intake. See page 146. Carbohydrate 49g Protein 39g Fibre 4g

5 mins, stirring to prevent the gnocchi from sticking. 2 Meanwhile, add the broad beans to the pan of boiling water and cook for 2 mins, then add the peas and cook for a further 2-3 mins, until tender. Drain and set aside. 3 Add the garlic, tomatoes and the remaining oil to the frying pan with the gnocchi. Cook for a further 3-4 mins, tossing frequently, until the gnocchi is golden and the tomatoes have softened slightly. Add the peas and broad beans. Toss to mix. 4 Divide the gnocchi between 2 plates and top with the grated cheese and basil, if you like. Each serving contains Energy

1706kJ 405kcal 20%

Fat

Saturates

12g 2g 18% 10%

Sugars

Salt

6g 7%

2.3g 39%

of the reference intake. See page 146. Carbohydrate 61g Protein 11g Fibre 10g

RECIPES JENNA LEITER PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

WA RM P R AW N , C H O RI Z O AND BUT TER BEAN SALAD

GET GRILLING

Tongs at the rea dy! It’s time to brush up your barb e cue know-how with our exp er t cooking tips, te chniques and re cip e ideas

MARINADES are a simple,

QUICK MARINADES

versatile way to add bursts of flavour Spicy Mix equal amounts of to meat, fish and vegetables, but you need clear honey, soy and sriracha to follow some simple safety precautions. sauces. Add a squeeze of lime. Marinate in a plastic bag or container and Season. Perfect for poultry. place in the fridge – bacteria multiply quickly at room temperature, increasing the risk of food poisoning. Steer clear of cross-contamination SAFETY TIP after handling raw meat or fish Never reuse marinades by washing hands thoroughly that have already been in hot soapy water, along with in contact with raw meat any brushes used to brush or fish, as the bacteria or glaze the raw food. in them can cause food poisoning.

Herby Stir finely chopped fresh herbs (try thyme, parsley, mint and chives) into olive oil with crushed garlic, lemon zest and black pepper. Ideal for fish.

FOOD MAXIMUM MINIMUM 5 mins > Fish & vegetables > 30 mins > 24 hrs Poultry 30 mins > > > 48 hrs Meat 4 hrs

HOW TO STOP FOOD STICKING TO YOUR GRILL

Place delicate items such as fish on a lightly oiled piece of foil that’s just bigger than the fish itself, rather than directly onto the bars. It’ll be easier to turn, too. Oil the meat, not the barbecue, and shake off any excess to avoid flare-ups. Rub the hot bars with a cut potato before grilling kebabs; the starch forms a barrier that acts like a nonstick coating.

Smoky Mix smoked paprika, brown sugar, garlic granules, ketchup and a splash of beer or stout. Lovely for red meat.

FLAVOUR BOOSTERS

Scatter herbs and spices around the edges of your coals to give barbecue smoke a lovely aroma. Try cinnamon sticks, whole star anise or bay leaves. Use large sprigs of woody herbs such as thyme or rosemary as a brush for oils and marinades. If you throw the sprigs on the coals after cooking, the smoke will help to keep flies at bay. For an instant sweet and tangy glaze, put your favourite beer, wine, cider or even cola or ginger beer in a spray bottle and spritz over meat while you’re grilling it.

WORDS EMMA FRANKLIN PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL

HOW LONG SHOULD I MARINATE BEFORE COOKING?

GRILL SKILLS

EVER TRIED GRILLING…

Cake? Cut thick slices of Madeira cake. Lightly brush with melted butter. Grill for 2–3 mins each side; serve with berries and cream. Lettuce? Cut romaine or Little Gem in half, brush lightly with oil and grill on a high heat until lightly charred. Drizzle with vinaigrette and serve warm. Mussels? Make a bowl out of foil. Fill with mussels, place directly on hot coals, dot with butter and cook for 5 mins, until opened. Discard any closed ones.

SIMPLE SIDES

Mix sliced watermelon, cucumber, thinly sliced red onion and pitted black olives. Dress with lemon juice, olive oil and fresh mint leaves just before serving. Jazz up coleslaw by adding grated green apple, dried cranberries and toasted pecans. Barbecue mini corn cobs then brush lightly with mayo and sprinkle with chilli powder, crumbled feta, chopped spring onion and fresh coriander. Squeeze over lime juice.

THIRST-QUENCHERS

Serve these refreshing pitchers with lots of ice

White wine + peach schnapps + lemonade + sliced fresh peaches = Peach sangria Oranges + vodka + ginger beer + sliced fresh ginger = Orange mule Raspberries + mint + lime slices + soda water = Raspberry mojito mocktail

TERRIFIC TOPPINGS FOR HOT DOGS OR BURGERS

Hoisin Top sausages or burgers with mayo and a drizzle of hoisin sauce. You could also add some cucumber slices and shredded spring onion if you like.

American Soften sliced onions in butter, add ale and a pinch of sugar, bring to the boil and simmer rapidly until the onions are caramelised. Top hot dogs or burgers with a slice of cheese, the cooked onions and a squeeze of mustard.

TWO UP

Have guests with specific dietary needs? To avoid crosscontamination, buy a separate disposable barbecue to cook their food on.

Mexican Mash avocado with lime juice and seasoning. Spread inside rolls or buns, then add a sausage or burger. Top with pickled jalapeños, sliced tomato and soured cream. For more delicious barbecue ideas, visit tesco.com/realfood

WHAT’S HOT

The ultimate

Who can resist delving into these deliciously gooey treats? Not us!

T RI P L E C H O C O L AT E C O O K I E S

RECIPE LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

Makes 18 Takes 25 mins Cost per serve 28p 100g dark chocolate, chopped 200g butter, at room temperature 150g soft light brown sugar 100g caster sugar 2 eggs 275g plain flour 1 tsp baking powder 35g cocoa powder 100g white chocolate, chopped 140g milk chocolate, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C, and line 2 baking sheets with nonstick baking paper. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, until smooth. Set aside to cool slightly. 2 In a mixing bowl, beat the butter and sugars with a wooden spoon or an electric hand whisk, until pale and creamy. Gradually beat in the eggs, one at a time, then whisk in the cooled melted chocolate. 3 In a separate bowl, mix the flour, baking powder and cocoa with a pinch of salt, then sift over the cookie mix. Fold in gently, along with the white chocolate and 80g milk chocolate. 4 Use 2 spoons to divide the mixture equally into 18 large golf-ball sized pieces and place on the baking sheets 4cm apart. 5 Bake for 15 mins, or until firm but still soft in the

centre. Remove from the oven and leave to cool for 5 mins, then transfer to a wire rack to cool a little more. 6 Meanwhile, melt the remaining milk chocolate in a heatproof bowl set over a pan of simmering water. Drizzle over the cookies with a teaspoon. Leave to set, then serve warm or cold. Each cookie contains Energy

1293kJ 309kcal 15%

Fat

Saturates

Sugars

Salt

17g 10g 24g 0.2g 25% 50% 26% 3%

of the reference intake. See page 146. Carbohydrate 36g Protein 4g Fibre 2g

JAM SESSION

RICH PICKINGS

From juicy stone fruits to luscious berries and fragrant tomatoes, summer heralds a glut of stunning produce. Read on to learn how to make the most of this rich harvest…

ating fruit in its peak season means you enjoy the best taste, help the environment and often pay less. Here’s what’s in store when over the summer. Produce

July

August

Blueberries ✔ Blackcurrants* ✔ Blackberries ✔ Cherries ✔ Gooseberries* ✔ Peaches ✔ Plums Raspberries ✔ Redcurrants ✔ Rhubarb ✔ Strawberries ✔ Tomatoes ✔

✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔

3 NEW WAYS WITH SEASONAL FRUIT Got a bounty of berries or surplus of stone fruit? Use them up like this… 1 Add blueberries to a chicken, quinoa and rocket salad. Or mix strawberries with tomatoes, mint and a drizzle of olive oil and balsamic vinegar. 2 Need a quick pud to round off a barbecue? Look no further than your fruit bowl. Peaches and plums taste amazing when lightly charred. 3 Fresh fruit salsas go beautifully with grilled meat and fish. Try diced nectarine, red onion and lime zest with succulent grilled cod or sea bass.

BE A GATHERER

Subject to availability

Picking your own fruit and veg is a great way to make the most of a sunny day. Find your nearest PYO farm at pickyourownfarms.org.uk.

Perfectly preserved Want to save some of that gorgeous seasonal produce for the colder months? Here’s everything you need to know about preserving 3 WAYS TO STERILISE JARS Boil lids for 10 mins and then leave to dry. Wash jars in hot, soapy water and rinse well, then heat using the… OVEN Place damp jars in an oven on a low heat (gas 1, 140°C, fan 120°C) for 15-20 mins, until hot and completely dry. HOB Place a clean tea towel in the bottom of a deep saucepan, add the jars and cover with cold water. Bring to the boil and simmer vigorously for 10 mins. DISHWASHER Place the jars upside down on the top rack of an empty dishwasher and run on a hot cycle without detergent.

GLOSSARY OF PRESERVES

JAM A legally protected term in the UK, indicating a product containing a minimum of 60 per cent sugar. Anything less is a ‘conserve’ or simply a ‘fruit spread'. JELLY The American term for a smooth, clear fruit jam. CHUTNEY Denotes a savoury relish, although these still contain sugar. They are usually made with fruit and/or vegetables and vinegar, and seasoned with herbs or spices. PICKLE The simplest of all preserves, made by keeping fruit or vegetables in vinegar or salty brine. Some can be made in a matter of minutes.

KIT LIST

Preserving equipment can be quite expensive, so here are some suggestions for simple substitutes… ✱ PRESERVING PAN Any wide, deep saucepan will work. Use one with a thick base to avoid scorching. ✱ THERMOMETER There are other ways you can gauge when your preserve is ready. Chutneys are

3 RULES FOR PERFECT PRESERVES

done when a spoon dragged along the bottom of the pan leaves a clear channel for a few seconds. For jam, use the wrinkle test (see below). ✱ JAM FUNNEL Wide-necked funnels make filling jars a doddle, but you can also use a measuring jug – just be sure to sterilise the jug before use, and wipe any drips off the rim of the jar before putting the lid on.

THE WRINKLE TEST

Before making a jam or jelly, put a couple of saucers in the freezer. To test if your jam is done, pop half a teaspoon onto a cold saucer. Leave for 1 min to cool, then run your finger through it. It should wrinkle slightly and not run back. If not, simmer for 5 mins more and then test again.

READY, SET, GO!

PECTIN is a naturally occurring substance in ripe fruits, which sets to a gel when heated with sugar. Fruits such as green apples, plums and redcurrants are naturally high in pectin, but others, such as peaches and cherries, might need a little help to set. Here's how to boost the pectin in your preserves: ✱ Lemons are naturally high in pectin, so adding lemon juice to jam is the cheapest, easiest way to increase its setting qualities. ✱ Liquid pectin is sold in bottles, and is a concentrated extract of apple juice and citric acid. ✱ Jam sugar is granulated sugar with added pectin, and is ideal for jams made with soft fruit and berries. Don't confuse it with preserving sugar, which contains no pectin and is best used to make jams and preserves with fruits that are naturally high in pectin (see above).

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

MISTAKEN IDENTITY Don’t forget to label your preserves. After a few months in storage, it’s much harder to see the difference between blackberry jam and red onion marmalade! Always wait for the filled jars to cool before adding the labels, otherwise they won’t stick.

1 Use fruits that are in season, as soon as possible after picking or buying, and discard any that aren’t absolutely perfect. Over-ripe strawberries are a great snack, but will make a lousy jam. 2 It’s much faster to make two small batches of preserves than one big one – and the quicker a jam is cooked, the fresher and more flavour-packed it will taste. 3 Cut fruit and veg into equal-sized pieces for chutneys and pickles, so they cook at the same speed.

PATIENCE IS A VIRTUE

✱ Once a jam has reached its setting point, leave it to cool for 15 minutes before decanting into jars. This helps to keep the fruit evenly distributed. ✱ Most chutneys benefit from maturing for a few weeks before eating to allow the flavours to mellow. Store in a cool, dark place. Once opened, keep in the fridge and eat within a few weeks.

ALL CLEAR?

Crystal-clear jellies are easy to achieve if you follow one simple rule: no squeezing. The juice needs to be allowed to drip slowly through a jelly bag or a sheet of clean muslin suspended over a bowl, or the result will be cloudy. If you can suspend the bag, gravity will do the work for FLAVOUR PA IRINGS you, resulting Gooseberry Earl Grey tea in a beautifully Blackberry rosemar y clear preserve. Carrot ginge r Cucumber star anise Lemon coria nder seeds Strawberries thyme Pear cardam om seeds Peach bay leaf

+ + + +

JAM SESSION

HOT SPOT

ON THE BUBBLE

Jam recipes often specify a ‘rolling boil’ when you're trying to achieve setting point: this is when the liquid is boiling so rapidly that stirring the pan doesn’t stop it bubbling. This is ideal for preserves, as the aim is to get the jam to setting point as quickly as possible, but it’s still essential to stir continuously to stop it from burning on the bottom.

Always use tongs or an oven glove to handle just-sterilised jars as they will be very hot.

FROTH TACTICS

The froth or ‘scum’ that rises to the top of the pan can spoil the appearance of your finished preserve, but don’t be tempted to keep removing it during cooking. Wait until the setting point has been reached, then skim off any residue with a large, metal spoon.

R A S P B E RRY A N D G I N G E R JA M

S T C L E M E N T ’S J E L LY

Makes 3 x 500ml jars Takes 20-25 mins, plus cooling Cost per serve 13p

Makes 3 x 500ml jars Takes 1 hr 15 mins, plus overnight

Place 1kg fresh raspberries in a large saucepan with 750g granulated sugar, 50ml water, the zest and juice of half a lemon and 50g peeled, finely grated ginger. Cover and bring slowly to the boil, stirring occasionally until the sugar is dissolved. Uncover and simmer, without stirring, for 15-20 mins or until the jam reaches the setting point of 105°C/220°F on a sugar thermometer, and passes the wrinkle test (see p98). Remove from the heat, allow the bubbles to subside and then use a ladle to spoon the jam into sterilised jars. Seal immediately and leave to cool. Each serving contains Energy

Fat

Saturates

Sugars

Salt

138kJ 32kcal 2%

0g 0%

8g 9%

0g 0%

of the reference intake. See page 146. Carbohydrate 8g Protein 0g Fibre 0g

Makes 2 x 500ml jars Takes 1 hr 15 mins, plus cooling Cost per serve 5p

straining and cooling Cost per serve 5p

Put 1kg washed roughly chopped oranges, 500g washed roughly chopped lemons and 2ltrs cold water in a large saucepan and bring to the boil. Simmer gently, covered, for 1 hr until the fruit has softened. Transfer to a large sieve lined with muslin and leave suspended over a large bowl overnight to catch the drips. Measure the juice in a jug and heat gently with 100g jam sugar per 125ml of liquid. Stir until the sugar has dissolved, then boil without stirring for 15 mins, or until it reaches the setting point of 105°C/220°F on a sugar thermometer, and passes the wrinkle test (see p98). Spoon into sterilised jars, seal immediately and leave to cool. Each serving contains Energy

Fat

Saturates

Sugars

Salt

184kJ 43kcal 2%

0g 0%

11g 12%

0g 0%

of the reference intake. See page 146. Carbohydrate 12g Protein 0g Fibre 0g

100

S P I C E D P E AC H A N D LIME CHUTNEY

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

Twist it up… Add a seasonal twist to this jelly by adding gooseberries. Simmer the oranges and lemons in 2.5ltrs water for 45 mins then stir in 500g gooseberries and cook for a further 15 mins. Continue the recipe as described.

Place 1.25kg chopped peaches in a large saucepan with the zest of 3 limes, 1 finely chopped onion, 175g soft brown sugar, 3 finely chopped garlic cloves, 1 tsp mixed spice, 1/4 tsp crushed chillies and 1 tsp salt. Squeeze the juice of the 3 limes into a measuring jug and make up to 250ml with white wine vinegar. Add the liquid to the pan and heat, stirring gently, until the sugar has dissolved, then bring to the boil and simmer uncovered for about 1 hr, stirring occasionally, until thick. Immediately spoon into sterilised jars, seal and leave to cool. Each serving contains Energy

Fat

Saturates

66kJ 16kcal 1%

0g 0%

Sugars

Salt

4g <0.1g 4% 1%

of the reference intake. See page 146. Carbohydrate 4g Protein 0g Fibre 0g

WORDS BRYONY BOWIE, ELLI DONAJGRODZKI, EMMA FRANKLIN RECIPES AND FOOD STYLING LOUISE PICKFORD PHOTOGRAPHY IAN WALLACE

JAM SESSION

PROMOTION

SMILES SAVE FACE How to keep your gums and teeth healthy… • Avoid brushing too aggressively and not more than three times a day, as this can lead to enamel wear and gum recession – two of the main causes of sensitivity. • Use a soft toothbrush to protect tooth enamel. • Floss regularly. • Don’t skip visits to the dentist. • If you grind your teeth, seek advice from the dentist. • If you’re concerned about enamel erosion, talk to your dentist about how you can still enjoy acidic foods, such as fruit, fruit juice and carbonated drinks.

veryone loves an ice cream or lolly on a sunny day, but perhaps you avoid them because of the pain of sensitive teeth. One in three of us knows the twinge of sensitivity. It’s triggered when a drink is too cold, a meal too hot, and an ice cream too, well, icy. Tooth sensitivity is a common dental problem. It develops over time as gums recede and the enamel wears down, so that the softer, inner part of the tooth – called dentine – becomes

exposed. Many of us will go to great lengths to keep the pain at bay, from eating on only one side of the mouth, to avoiding trigger foods altogether. And yet relief is at hand through some simple changes in your oral care routine. You could try swapping your toothpaste for one that’s been specially formulated for sensitive teeth, such as Sensodyne Rapid Relief, from the number one brand recommended by dentists for sensitive teeth*. As well as giving you clean teeth, Sensodyne

Rapid Relief is formulated for speed and is clinically proven to relieve the pain of sensitivity in just 60 seconds**. It creates a physical seal over exposed dentine and, when used twice daily, gives long-lasting protection from the discomfort of sensitivity. So this summer, thanks to Sensodyne Rapid Relief, you can enjoy that ice lolly. Sensodyne Rapid Relief, £4.50/75ml (£6/100ml) and Sensodyne Rapid Relief Whitening, £4.50/75ml (£6/100ml)

Brush up Find Sensodyne in store or visit tesco.com/groceries

*GSK Data on File. MMR Research, 2016. Survey of 204 Dentists. **GSK data on file – January 2017. Trade marks are owned by or licensed to the GSK group of companies. CHGBI/CHSENO/0113/17

Don’t miss out on your favourite treat this summer – get fast relief for sensitive teeth

TROLLEY DASH

MEAL MATHS Delicious fruity desserts made easy

Strawberry French toast

Coat 4 x 1cm-thick slices of finest* Brioche Loaf in 400g Custard mixed with 4 tbsp water. Toss 300g hulled, halved Strawberries with 2 tbsp sifted Icing Sugar. Heat 20g butter in a frying pan until foaming. Shake excess custard off the bread and fry over a medium-low heat for 4-5 mins each side. Serve with the berries and a little extra icing sugar. Serves 2 Cost per serve £1.71

Each serving contains Energy

Fat

2418kJ 576kcal 29%

Saturates

Sugars

Salt

23g 13g 48g 0.8g 33% 67% 54% 13%

RECIPES MYLES WILLIAMSON PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT

of the reference intake. See page 146. Carbohydrate 84g Protein 9g Fibre 7g

Panna cotta with honey peaches

Soak 3 Gelatine Leaves in cold water for 5 mins. In a small pan, gently heat 100g finest* Greek Yogurt with 3 tbsp finest* Orange Blossom Honey. Squeeze the gelatine to remove excess water; stir into the warmed yogurt until dissolved. Beat in another 400g yogurt until smooth. Divide between four lightly oiled ramekins. Chill for 1-2 hrs until set, then ease out. Griddle 3 sliced Yellow Flesh Peaches until charred. Toss with 2 tbsp honey. Serve with extra honey. Each panna cotta contains Energy

1091kJ 260kcal 13%

Fat

Saturates

Sugars

Makes 4 Cost per serve £1.35

Salt

15g 10g 24g 0.3g 21% 49% 26% 5%

of the reference intake. See page 146. Carbohydrate 24g Protein 10g Fibre 0g

Serves 8-10 Cost per serve 23p

Tangy watermelon sorbet

Blend 900g seeded Watermelon with 150ml each Single Cream and Golden Syrup. Press through a sieve into a tray. Add the zest and juice of 4 limes and a pinch salt. Freeze for 4 hrs, whisking every hour. Blend, then freeze for 1-2 hrs until set. Serve with watermelon triangles and lime zest. Each serving contains Energy

Fat

432kJ 106kcal 5%

3g 4%

Saturates

Sugars

Salt

2g 19g 0.3g 10% 21% 5%

of the reference intake. See page 146. Carbohydrate 19g Protein 1g Fibre 0g

Brilliantly simple

For more quick and easy recipes, go to tes.co/mealmaths 103

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