Tesco Magazine - March 2019

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MARCH 2019

HAPPY MOTHER’S DAY Beautiful bakes, bouquets and gifts

39 NEWSEASON RECIPES

Bring on spring

MAKE IT Pineapple ‘sunflower’ cupcakes

• Brand-new brunch ideas • Ultimate chocolate cake recipe • Jamie’s feel-good food

SLEEP TRICKS • CONFIDENCE BOOSTERS • BEAUT Y TRENDS

TESCO MAGAZINE THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.

MAKE THOSE GOLD

WITH CARE ® Reg. Trademark of Société des Produits Nestlé S.A.

WELCOME

Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco facebook.com/tesco Visit soundcloud.com/tesco-magazine, for an audio version of selected features

How happy I am to see the fresh face of

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

spring and all the promise it brings. This issue we’re taking time out to celebrate the things we love – from the first glimpse of spring flowers and brighter days, to the important people in our lives – thanks, Mum! If you’re looking for inspiration to help you treat your mum on Mother’s Day, check out our floral-inspired recipes on p36 and our cover star bake, which takes saying thank you with flowers to a new level. Would you believe the ‘sunflowers’ that top those simple-to-make cupcakes are created out of pineapple?

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2019 Cedar Communications Limited.

Tesco Customer Services 0800 505555 Colour origination by Rhapsody.

Printed by Mohn Media Mohndruck GmBH For more information about responsible drinking, visit www.drinkaware.co.uk

Sometimes we all need prompting to recognise and be proud of what we’re good at. Our feature Celebrate your strengths on p87 will help you to do just that – think of it as your personal cheerleader.

And while your confidence is boosted, why not try out a bright new beauty trend, p91? I’ll be rocking blue eyeliner to work this month.

Finally, I’m sure you’ll agree spring is a great excuse for a little home update (yes!). Check out your free Homes look book inside this issue for some great ideas and products you can find in selected stores.

Lauren Rose-Smith, EDITOR

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Content director Caroline Gosney Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Account director Emma Ferguson Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Louise Burfitt, Liz Honour, Lucy Jessop, Rachel Linstead, Richard Wilsmore TESCO Head of content Al Berry Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign managers Lucy Alborough, Christopher Kent. For all Tesco magazine advertising enquiries, please contact tescomagazine@dunnhumby.com.

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Half Price

Live 27/02/19-09/04/19. Normal Price £6.00 UK/LI/18-11258

CONTENTS

FOOD

8 GET COOKING Every recipe, at a glance

COVER PHOTOGRAPHY TOBY SCOTT RECIPE MIMA SINCLAIR FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

21 PRAWN TOM YUM SOUP

We kick off with a classic hot and sour soup

25 IN SEASON

56 SUPERCHARGE YOUR COOKING SKILLS It all starts with having the best tools for the job…

58 EXCLUSIVE ACCESS Introducing wines that are only available at Tesco

61 FEEL-GOOD FOOD

New dishes that hero the early spring harvest

Jamie’s take on fish dishes, plus a sweet breakfast

31 LOVE CHOCOLATE

66 EVERYDAY EASY

Your guide to choosing and cooking with chocolate

A week’s worth of budgetfriendly family dinners

36 SAY IT WITH FLOWERS

73 5 INGREDIENT

Our bakes for Mother’s Day feature a floral flourish

43 FOCUS ON HERBS

You could win this go rgeous me-time box – see p93

LIVING

Fuss-free meals made from a handful of ingredients

10 JOIN THE CONVERSATION

75 DINNER FOR TWO

Pictures, posts and emails you’ve shared with us

Grains take centre stage

Learn how fresh herbs can add flavour to your food

78 USE IT ALL

47 FIVE-STEP STIR-FRY

Ideas for doing something new with any leftover cake

Mix-and-match ideas to create new midweek meals

98 OH-GO-ON-THEN

48 LET’S DO BRUNCH

Treat yourself to this savoury stuffed croissant

Start the weekend with an indulgent two-in-one meal

13 THIS MONTH Our edit of things to eat, try and celebrate in March

Want more confidence?

Learn the secret on p87 Pick up a bouquet for Mother’s Day - see p84

83 PRETTY PERFECT Gorgeous gift ideas to say thanks on Mother’s Day

84 LOVE IS… …beautiful blooms for Mum

8 CELEBRATE 87 Y YOUR STRENGTHS

55 LIVING ON THE VEG

H How to focus on your good points to be successful p

Derek Sarno’s veggie stroganoff packs flavour

9 91 FIVE WEARABLE B BEAUTY TRENDS E Expert tips to master the llatest makeup looks

9 93 THE ME-TIME BOX W Win one of 10 floralthemed boxes of treats

Have a go at our floral-inspired recipes on p36

94 TRICK YOUR MIND T TO SLEEP Calm your busy brain and nod off in next to no time

96 RACE FOR LIFE

ith a y evening w ill h c a p u 21 Warm yum soup, p m to n w ra p spicy

Ways you can get involved with Race for Life 2019

97 PRIZE DRAW Win a seven-night stay in exciting Savannah, Georgia

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints.

Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change.

Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply.

In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only.

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XXXXXXXXXXXXXXX RECIPE INDEX

Get cooking All the re cipes in this issue Treat your mum to this fabulously floral bake on Mother’s Day

67 38

Curried potato, pepper & spring green rolls 26 Hash browns 49 Lavender honey & goat’s cheese bruschetta 38

Prawn tom yum soup 22 Salmon parcels with wild rice, pesto & broccoli 76 Smoked haddock chowder 62 Yaki soba 66

Meat & poultry

Vegetarian

Charred broccoli & chorizo pasta 69 Chicken schnitzel with ‘Kiev’ mash 70 Chickpea, kale & lemon chicken soup 22 Chorizo & feta eggs 49 Cottage pie with root vegetable mash 73 Griddled steak & purple sprouting broccoli with sticky mango sauce 29 Spiced lamb & bulgur pilaf 76

Cauliflower pilaf 67 Creamy spinach & Parmesan croissant 98 Easy mushroom soup Miso aubergine & brown rice bowls 76 Mushroom stroganoff 55 Pesto pasta* 14 Smashed avocado & halloumi breakfast tacos 52 Spiced vegetable fritters with poached egg 73 Turkish soup 22 Veg & grains soup 76

Fish & seafood

Chimichurri fish traybake 68 Melting-middle cod fishcakes 62

Sweet treats Apple ‘rose’ custard tart 38 Cake pops 78 Fluffy banana pancakes 64 Fluffy berry omelette 49 French toast 78 Kiwi, banana & lime fruit salad 25 Lemon & elderflower shortbread sandwiches 40 Mini peanut butter & jam croissant twists 51 Mini trifles 78 Orange angel food cake with passion fruit syrup 28 Pineapple ‘sunflower’ cupcakes 38 Roasted pineapple & almond crumble 27 Triple chocolate cake 32

Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until the juices run clear. For tips on protecting yourself and your are meat- and fish-free. Recipes marked use no animal products, family when preparing raw meat and poultry, visit the Food Safety page at tesco.com/realfood. Recipes marked use no milk-containing ingredients. Recipes marked use no gluten-containing ingredients. Product ingredients are subject to including meat, fish, eggs and dairy. Recipes marked change – please always check the pack carefully to ensure they meet your requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are nut-free.

Cost per serve is an estimate calculated by adding up the online cost of the ingredients at the time of going to press and dividing by the number of servings. Prices are subject to change.

Alcohol prices may vary in Scotland due to Minimum Unit Price legislation. For information on reference intakes, visit realfood.tesco.com/curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries. Information is correct at the time of going to press.

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Evelliquas il ium great velia sae et, utempor a ditissi del mod et, conet vel evelis Find loads more recipes at tesco.com/realfood

This recipe uses non-vegetarian pesto. Vegetarian alternatives are available

52

*

Starters, snacks & sides

INBOX

JOIN THE

conversation We want to hear from you – get in touch with your stories and snaps

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

@Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

We love to see what you’ve been making!

Star letter

FLAPJACK FAVOURITE

I belong to a group that bakes for a homeless centre. They’re very appreciative of our efforts but my baking repertoire is limited.

When my husband returned from Tesco with reduced bananas my first thought was to make banana loaves, but when I saw the Banana & cranberry flapjack recipe (January), I thought they would make a great change. They were so easy and everyone said how tasty they were!

Elizabeth, Stockton-on-Tees

DOWN-SOUTH PUD When I saw your recipe for Yorkshire pudding with pears and chocolate sauce (January), I was horrified!

Coming from Yorkshire, the most adventurous my family had ever been was to eat them without gravy. But I decided to give it a go. We’re converted!

Just one difference – we call it ‘Down-south pud’! Elizabeth, Leeds

LITTLE VICTORIES, LOTS OF HAPPINESS Thank you for How to be more productive (January). I spent last year muddling through, juggling work, family and life admin, so I made a New Year’s resolution to be more organised so I could enjoy more time with my family.

Friday is now my ‘Maintenance Day’ so I don’t feel like I’m doing chores all week. Your article taught me that little victories are the way to keep happy and healthy. Gayle, Braintree

THRIFTY THINKING This year we have decided to eat better and cut down on costs. I have picked up loads of tips from your magazine. The Baked sweet potatoes with spiced chickpeas, and Feta, courgette & spinach cakes (January) were huge hits. We’re not vegetarian but this didn’t matter. The tip of freezing bananas was fab too: now I add them to porridge. It will save me lots over the years, and gets the kids to eat more fruit too! Louise, via email Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 9 April 2019 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard 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 9 April 2024. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

10

Find all our recipes at tesco.com/realfood

Parsnip soup with Middle Eastern vibes. This was brilliant! @lilasveganfood

Black bean & peanut butter brownies from @tescofood magazine! @birdstreetuk

Souper Sunday at my table .

Jamie Oliver’s Pearl barley & chorizo soup @nikkienoo22

Get in touch and win!

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**. email tesco.mag@cedarcom.co.uk write Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW

RICHARD’S ‘ALL IN ONE’ POT ROAST CHICKEN

CRUMBLE AN OXO CUBE OVER TESCO BRITISH CHICKEN FOR A DEEPER FLAVOUR

THIS MONTH

Hello

MARCH

Our pick of the ver y b est things to eat, buy and tr y this month

YOU HAVE TO TRY… …the new Frozen Portuguese Custard Tarts 4 pack 208g , £2 (50p each). Turn over for more.

‘

It’s the crisp pastry, creamy filling and hint of nutmeg that make custard tarts so good!

Martyn Lee, Tesco executive chef, product development

’

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‘YOU HAVE TO TRY… …Portuguese custard tarts.’

Martyn Lee, Tesco’s executive chef, product development, tells us why ‘They’re one of those wonderful comfort foods that are seeing a trendy resurgence,’ says Martyn.

‘Ours (see p13) have the perfect contrast of textures in the crisp, flaky pastry with the smooth custard filling, wonderfully caramelised by baking at a high temperature.

We’re loving mini moments of indulgence like this, and British comfort food favourites are having their moment too – expect to see crumpets gaining in popularity this year.’

STAR INGREDIENT

FRESH SPINACH LINGUINE 300g, £1.25 (42p/100g)

WHAT IS IT? Nests of fresh egg pasta made with spinach.

TRY IT IN PESTO PASTA Cook fresh Spinach Linguine to pack instructions. Stir through green pesto and toss with halved cherry tomatoes and toasted pine nuts. Scatter with a little crumbled feta and black pepper to serve.

PLANNING A HOLIDAY?

EASY AS PIE Dig into a different kind of pie for British Pie Week (4-10 March) this year with a Tesco Finest Shepherd’s Pie 400g, £3.50 (88p/100g). Tender minced lamb and fresh veg are simmered in a rich red wine gravy, and topped with buttery mash and a crispy parsley crumb.

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Let Clubcard help you book it for less. Your vouchers are worth three times their value when you spend them with our Reward Partners, which include hotels, cottages, railcards and airport parking. Visit tesco. com/clubcard to see how you can save on your trip.

THIS MONTH

TASTE FILES SALAD DRESSINGS

DID YOU KNOW…?

Fairtrade Fortnight runs from 25 February-10 March to highlight and celebrate farmers and workers. The Fairtrade system improves workers’ rights, provides a stable income and stops child labour, while also helping to build communities and protect the environment. Try Organic Fairtrade Brazil Nuts 150g, £3 (£2/100g).

Give some oomph to your salads with these punchy new Tesco Finest dressings

BRING ON THE BLOOMS

Spring flowers and a flash of yellow never fail to raise a smile. The Daffodils Bunch, £1 each, is sold as buds so you can get the most out of them.

PODS OF FLAVOUR Put a spring in your step with new Tesco Finest Coffee Capsules 54g, £3.25 (£6.02/100g). There are four varieties to choose from, so however strong you like your coffee there’s something for you.

The aluminium pods are also fully recyclable; win-win!

Tesco Finest Oak Smoked Tomato and Garlic Dressing 225ml, £1.75 (78p/100ml), has a deep barbecue flavour. Try drizzled over Caprese salad.

Tesco Finest Harissa Dressing 220ml, £1.75 (80p/100ml), is spicy and fragrant. Try with falafel.

Tesco Finest Soy Chilli and Ginger Dressing 220ml, £1.75 (80p/100ml), has a subtle warmth and spiciness. Try tossed through noodles.

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HAPPY MOTHER’S DAY

KNOW YOUR SEEDS Use seeds to liven up salads and add texture to bakes

Toast Pumpkin Seeds 150g, £1.35 (90p/100g), and use to top soups, or stir into salads and slaws

A treat for Mum with a twist: top Tesco Finest All Butter & Sultana Scones 4 pack, £1.50 (38p each), with clotted cream and new delicate Tesco Finest Rhubarb Conserve 340g, £1.50 (44p/100g). Serve with Tesco Finest Black Tea with Rose 15 bags, £2.99 (20p each), in the Fox & Ivy Isla Teaset, from £5 (above), to make it extra special! Looking for more twists on Mother’s Day fare? Turn to p36 for our floral-inspired recipes.

Flaxseeds 150g, £1.50 (£1/100g), can replace eggs in vegan baking: grind and mix 1 tbsp seeds with 3 tbsp water per egg

THINK PINK Looking for the ideal gift? The Distillers Select Pink Gin Tasting Selection 4 x 5cl, £12*, features Greenall’s Wild Berry Gin, Edinburgh Gin Distillery Rhubarb & Ginger Liqueur, JJ Whitley Pink Cherry Gin, and Gordon’s Premium Pink Distilled Gin.

Chia Seeds 150g, £1.50 (£1/100g), expand in liquid, and can be blitzed with berries to make an easy no-cook jam

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*

Alcohol prices exclude Scotland

COFFEE BREAK Take a break and head into The Cafe this Mother’s Day for an afternoon of tea and cake. Choose from a range of bakes starting at just £1.95, from traditional scones, traybakes and muffins to a showstopping three-tier Victoria sponge and more.

Or if you’re feeling peckish, full menus are also available, including all-day breakfast options!

WORDS BRYONY BOWIE PHOTOGRAPHY TERRY BENSON FOOD STYLING LUCY JESSOP PROP STYLING LUIS PERAL

ROSES AND RHUBARB

THIS MONTH

READY TO GIFT If you want chocolates that are special enough for an occasion, then try one of these gift-worthy boxes: Tesco Finest Belgian Chocolate Selection 200g, £5 (£2.50/100g), the Milk, Dark & White Collecton 360g, £3.50 (97p/100g), or the Tesco Finest Marc de Champagne Truffles 140g, £5 (£3.57/100g).

IN THE FRAME Surprise your mum with the Multi App Peg Frame, £8.

It’s a fun way to frame the memories that matter, and the pegs mean you’re not just limited to photos, either: use them to display kids’ crafts, a map of a special place or a ticket from an event you loved.

SPRING CHICKEN Preparing the perfect Sunday lunch is easy with this ready-to-cook range.

Pair a Buttered Chicken Breast Joint 640g, £5 (78p/100g), with crispy Roasting Vegetables 400g, £2.25 (56p/100g), spring Cabbage, Broad Beans & Runner Beans with Herbs 250g, £2.25 (90p/100g), and Tesco Finest Wild Sage & Buttered Onion Stuffing 225g, £2.50 (£1.11/100g), all drizzled with Tesco Finest Roast Chicken Gravy 500g, £2.10 (42p/100g).

BLOOMING LOVELY The adorable new mini Kalanchoe Teapot, £3, is a great gift for a greenfingered mum, and both the flowers and the ceramic plant pots are available in a variety of colours. For more Mother’s Day flowers, turn to p84.

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RAISE A GLASS TOGETHER Whatever your mum’s style, make Mother’s Day special by selecting a bottle that takes her favourite drink to the next level. Pour a couple of drinks, settle down and enjoy quality time together.

See p83 for more gift ideas.

TOP CHOICE This is the bartender’s pick for the perfect gin & tonic*. Add plenty of ice and a wedge of lime.

Tanqueray London Dry Gin 70cl, £18

CLASS ACT Only the very best is good enough for your mum, so treat her with this award-winning Champagne. Tesco Finest Premier Cru Champagne, £20

CELEBRATE! Mother’s Day is on 31 March this year.

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Alcohol prices exclude Scotland

CREAM OF THE CROP If she loves Baileys in coffee, try pouring a measure over ice cream for an indulgent change.

Baileys Original Irish Cream Liqueur 1ltr, £20

VIBRANT WHITE The Tesco Finest label is only given to top quality products, so if white wine is a favourite choice, pick a great one. Tesco Finest Marlborough Sauvignon Blanc, £8

PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR * Source: a poll reported in Drinks International’s The World’s 50 Best Bars Annual Report 2016

THIS MONTH

Go big on plants on Plant Power Day & discover the delicious!

Plant Power Day is dedicated to inspiring people to put plants ďŹ rst, bringing veggies, fruits, whole grains, pulses, legumes, nuts and seeds from the side of the plate to the front and centre.

Try using Alpro’s great tasting range of drinks and soya alternatives to yogurt, which are a source of calcium, vitamin D and B12

Try these simple swaps below Whizz Alpro Oat Original into a breakfast smoothie blended with kiwi and apples.

Sip on a soya, coconut, or almond latte.

Add Alpro Almond Unsweetened to porridge. Supersize your serve with nuts, blueberries and banana.

For soups, curries and casseroles, go easy on the meat and big on plants.

Add legumes like lentils, or dense veg like aubergines.

Swap your usual dessert for a delicious Alpro Ice Cream or Dessert.

Join the conversation with #plantpowerday

FOOD Recipes

T ips

Skills

HELLO, FRESH FLAVOURS •We ekend brunch re cip es •Mother’s Day baking ideas • Easy midwe ek family meals

PRAWN TOM YUM SOUP

While it’s officially the start of spring this month, there may still be a chill in the air.

Warm up with this spicy Thai-inspired soup, packed with juicy prawns, meaty mushrooms and zesty lime.

Comfort food done right!

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WEEKEND COOKING

COOK’S TIP This hot and sour soup makes a great light meal or starter. To make it more filling, add cooked rice noodles to the broth to serve.

3 MORE...

FRESH SOUPS

P R AW N T O M Y U M S O U P Serves 2 Takes 30 mins Cost per serve ÂŁ3.54 1 tsp vegetable oil 2 large tomatoes, deseeded and finely chopped 1 vegetable or fish stock pot, made up to 850ml 2 lemongrass stalks, lightly bashed 2 shallots, finely sliced 20g fresh coriander, finely chopped, stalks separated 1 red pepper, thinly sliced 1 garlic clove, crushed 1 star anise 2 lime leaves (optional) 75g shiitake mushrooms, halved 1 pak choi, quartered lengthways 165g pack Tesco Finest raw jumbo king prawns 3 tbsp fish sauce 2 spring onions, finely sliced 1 red chilli, thinly sliced 1 lime, halved

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1 Heat the oil in a large saucepan over a medium-high heat. Add the tomatoes and cook for 3-4 mins until soft and saucy.

2 Add the stock, lemongrass, shallots, coriander stalks, red pepper, garlic, star anise and lime leaves, if using.

Bring to a simmer and bubble over a medium heat for 15 mins to infuse.

3 Add the mushrooms, pak choi and prawns and cook for 3 mins until the prawns turn pink and are cooked through. Stir through the fish sauce.

4 Discard the lemongrass. Serve the soup in bowls, garnished with the spring onions, coriander leaves, chilli and a squeeze of fresh lime.

Each serving contains Energy

Fat

Saturates

713kJ 169kcal 8%

2g 3%

0g 2%

Sugars

Salt

14g 4.0g 15% 67%

of the reference intake. See page 8.

Carbohydrate 17g Protein 21g Fibre 4g

TURKISH SOUP Fry chopped red onion in oil to soften. Add vegetable stock, red lentils and bulgur wheat; cover and cook over a low heat for 20 mins. Mix flour, dried mint, paprika and sundried tomato paste in a bowl. Stir into the soup; cook for 20 mins. Sprinkle with paprika to serve.

EASY MUSHROOM SOUP Fry chopped onion in oil to soften. Add sliced mushrooms; cook for 10 mins. Add garlic; fry for 1 min. Add vegetable stock and bring to the boil. Blitz, then stir in milk and garnish with chopped parsley.

For full recipes, visit tes.co/realfood

RECIPE GEORGINA FUGGLE PHOTOGRAPHY STUART OVENDEN FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO

CHICKPEA, KALE & LEMON CHICKEN SOUP Fry garlic in oil until fragrant, then add sliced chicken thighs, stock, water and lemon zest.

Simmer for 10-12 mins.

Add chickpeas and shredded kale; simmer for 2-3 mins. Add lemon juice to taste.

For illustrative purposes only.

®Reg. Trademark of Societe des Produits Nestle S.A. *GB residents only. 18+. Promotional period open from 20.02.19 to 13.03.19. Internet access required.

Maximum 1 prize per household. Full T&Cs at www.kitkat.co.uk/holidays ††UK, ROI, IoM, CI. 18+. Claim a Lucky Holiday Bar until 31.12.19. Plus daily online instant win for Getaway Goodies available to be won 01.02.19-28.03.19. Purchase necessary (No Purchase Necessary in NI). Full T&Cs at kitkat.co.uk

MARCH HARVEST

IN SEASON Kiwi Though their fuzzy exterior may not seem overly appealing, kiwi fruits’ brown skin surrounds striking green flesh with a unique tangy flavour, and a white centre ringed by seeds.

Kiwis are at their best when they’re firm to the touch but yield when pressed.

Pep up breakfast by adding slices to your morning muesli, or chop up into a zingy salsa with onion, chilli and lime.

• •

KIWI, BANANA & LIME F RU I T S A L A D Serves 6 Takes 10 mins Cost per serve 27p

nd simple light a des , g in se h s rt e r f

Make the most of early spring pro duce with these vibrant dishes

Re

50g caster sugar 2 limes, zested and juiced 2 small bananas, peeled and chopped 6 kiwis, peeled and thinly sliced 1 mint sprig, leaves shredded yogurt, to serve (optional)

1 Heat the sugar and lime juice in a small pan over a low heat to dissolve the sugar, then bring to the boil and cook for 3-4 mins until thickened. Stir in the banana and set aside to cool.

2 Arrange the kiwi on plates. Spoon over the banana and the lime syrup, then scatter with the lime zest and mint leaves. Serve with yogurt, if you like.

Each serving contains Energy

Fat

Saturates

348kJ 85kcal 4%

0g 0%

0g 0%

Sugars

Salt

19g 0.0g 21% 0%

of the reference intake. See page 8.

Carbohydrate 20g Protein 1g Fibre 0g 1 of your 5-a-day; rich in vitamin C; low in fat

For more kiwi recipes, visit tesco.com/realfood

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Red potatoes With glossy red skin and buttery flesh, Tesco Finest red potatoes are grown exclusively for Tesco.

When first brought to Britain in the 1500s, potatoes were an exotic and, accordingly, expensive product. They were not established as a dietary staple until about a century later.

Red potatoes are very versatile, with skin that crisps up wonderfully when roasted. Roast in a tray with sage, sausages and red onion for a fuss-free weeknight meal.

•

•

C U RRI E D P O TAT O, P E P P E R & S P RI N G G RE E N RO L L S Makes 15 Takes 1 hr Cost per serve 20p 350g Tesco Finest red potatoes, peeled and cubed 1 tbsp vegetable oil 1 onion, finely sliced 1 red pepper, diced 50g sliced spring greens 150g tomatoes, seeds discarded, diced 1 garlic clove, finely chopped 3cm piece ginger, peeled and grated 1 red chilli, deseeded and finely chopped ½ tsp each ground cumin, ground coriander and ground turmeric

1 tsp garam masala 5 sheets filo pastry (from a 250g pack) 30g unsalted butter, melted 1 tsp poppy seeds raita or tzatziki, to serve (optional)

1 Simmer the potatoes for 8-10 mins until just tender. Drain and set aside.

2 Meanwhile, heat the oil in a large frying pan and cook the onion over a high heat for 3-4 mins until golden and turning crispy. Reduce the heat to medium, add the pepper and cook for 5 mins. Stir in the greens, tomatoes, garlic and ginger. Cook for 2 mins, then stir in the chilli, spices and potatoes.

Cook for 1-2 mins more; season.

3 Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking tray with nonstick baking paper. Lay a sheet of filo pastry on a work surface and cut into 3 pieces of about 10 x 30cm. Brush around the edges with the melted butter and spoon 1 tbsp of the potato mixture at a short end, leaving a small border. Fold over the edges, roll up and transfer to the lined tray. Brush with a little more butter and sprinkle on some poppy seeds. Repeat with the remaining pastry and mixture to make 15.

4 Bake for 25 mins until crisp and golden, then serve with raita or tzatziki, if you like.

Each roll contains Energy

Fat

Saturates

Sugars

Salt

290kJ 69kcal 3%

3g 4%

1g 6%

2g 2%

0.1g 2%

of the reference intake. See page 8.

Carbohydrate 10g Protein 2g Fibre 1g High in vitamin C; source of vitamin B6

COOK’S TIP To freeze, cool the filling before rolling and store in a freezer-proof container. Defrost fully and continue from step 4.

26

For more potato recipes, visit tesco.com/realfood

MARCH HARVEST

Pineapple Instantly recognisable thanks to its prickly, golden skin and serrated green leaves, a single pineapple is actually a collection of multiple diamond-shaped fruitlets.

A ripe pineapple should be a bright yellow-gold around the base of the skin, and will smell sweet.

Used raw, the tropical fruit is well suited to marinades for meat or fish, as it contains an enzyme called bromelain, which breaks down protein.

• •

ROA S T E D P I N E A P P L E & A L M O N D C RU M B L E Serves 4 Takes 40 mins Cost per serve £1.35 40g unsalted butter 2 tbsp maple syrup 1 cinnamon stick 1 vanilla pod, halved 1 medium pineapple, peeled, cored and sliced vanilla ice cream, to serve (optional) For the crumble topping 25g plain flour 25g demerara sugar 25g flaked almonds 25g porridge oats 1 orange, zested

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat a large ovenproof frying pan over a medium heat and melt 15g butter with the maple syrup, cinnamon stick and vanilla pod. Once bubbling, add the pineapple. Cook for 2 mins each side until starting to caramelise, then bake for 20 mins.

2 Meanwhile, put the remaining butter and the flour in a food processor and pulse to breadcrumbs. Add the remaining crumble ingredients, pulse a couple of times to combine, then tip onto a baking tray. Bake for 10 mins.

3 Discard the cinnamon stick and vanilla pod and spoon the pineapple into bowls. Top with the crumble mixture and serve with a scoop of ice cream, if you like.

Each serving contains Energy

1142kJ 272kcal 14%

Fat

Saturates

Sugars

Salt

13g 5g 26g 0.0g 18% 27% 29% 0%

of the reference intake. See page 8.

Carbohydrate 38g Protein 4g Fibre 4g 1 of your 5-a-day

For more pineapple recipes, visit tesco.com/realfood

27

USE IT UP

Passion fruit The dark purple skin of this tropical fruit surrounds fragrant, slightly tart flesh dotted with crunchy seeds. The pulp, seeds and juice are all edible.

A little passion fruit juice goes a long way. As a guide, two fruits will give 25ml juice. Diluted passion fruit juice can be made into a syrup (see recipe), which can be used in cocktails and dressings.

Passion fruit pulp can be used in cheesecakes, mousses and coulis. The seeds can be added to fruit salads.

•

•

ORANGE ANGEL FOOD CAKE W I T H PA S S I O N F RU I T S Y RU P Get ahead Bake the cake up to 3 days in advance and store in an airtight container at room temperature.

Serves 16 Takes 1 hr plus cooling Cost per serve 36p 100g plain flour 100g icing sugar 8 medium egg whites 28

1 tsp cream of tartar 1 orange, zested 1 tsp vanilla extract 200g caster sugar 6 passion fruits For the icing 200g low-fat (not fat-free) natural yogurt 200ml double cream 20g icing sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Sift the flour and icing sugar into a bowl. In a separate bowl, beat the egg whites with an electric whisk for 2-3 mins on high until white, fluffy and doubled in volume. Add the cream of tartar, orange zest and vanilla, and whisk for 1-2 mins until soft peaks form.

2 Whisk 140g caster sugar into the egg whites, 1 tbsp at a time, until stiff and glossy. Sift over a third of the flour mixture and fold in gently until just combined. Repeat with the remaining flour mixture, folding in gently.

3 Pour the mixture into a 2-2.5ltr bundt tin and smooth the top. Run a knife through the centre of the batter to

For more passion fruit recipes, visit tesco.com/realfood

remove large air pockets, then smooth again. Bake for 45 mins until lightly golden and a skewer inserted in the centre comes out clean. Invert the cake onto a wire rack immediately and leave to cool in the tin. To turn out, you may need to run a palette knife down the inner and outer sides to gently separate the cake from the base of the tin.

4 Meanwhile, put the remaining caster sugar in a pan with the passion fruit pulp. Dissolve the sugar over a low heat, then bring to a simmer; cook for 2 mins until slightly thickened. Set aside to cool for 20 mins until thick and pourable.

5 Meanwhile, put the icing ingredients in a bowl and whisk with an electric whisk for 2-3 mins until it just holds its shape. Spoon and swirl over the cooled cake. Drizzle the syrup over to serve.

Each serving contains Energy

761kJ 181kcal 9%

Fat

Saturates

Sugars

Salt

7g 4g 22g 0.1g 10% 22% 25% 2%

of the reference intake. See page 8.

Carbohydrate 28g Protein 3g Fibre 1g

WORDS LOUISE BURFITT RECIPES HANNAH YEADON PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE, HANNAH YEADON PROP STYLING JENNY IGGLEDEN

Freeze leftover egg yolks for another recipe, such as the Apple 'rose' custard tart on p38.

MARCH HARVEST

Purple sprouting broccoli Purple sprouting broccoli, like the more familiar Calabrese broccoli, has been grown for centuries, but became popular in the UK in the 1970s.

Young specimens are particularly tender when cooked, so go for stems under 2cm in diameter with dark purple-green florets. Discard any yellowing leaves before cooking.

This brassica’s sweet, earthy taste pairs well with bold flavours such as garlic, chilli and anchovies.

To prepare, trim woody ends and divide thicker stems. Steam, stir-fry or blanch to retain some crunch.

The leaves are edible too!

•

• •

G RI D D L E D S T E A K & P U RP L E S P RO U T I N G B RO C C O L I W I T H S T I C K Y M A N G O S AU C E Serves 2 Takes 20 mins Cost per serve £5.52 2 x 255g packs rump steak 1 tbsp olive oil 200g pack purple sprouting broccoli, halved lengthways 50g spring onions, halved lengthways if large For the dressing ½ tbsp mango chutney 1 tbsp rice wine vinegar ¼ garlic clove, finely chopped 1 tbsp soy sauce 1 tsp sesame oil ½ red chilli, deseeded and finely chopped

1 Heat a griddle pan over a high heat.

Rub the steaks with ½ tbsp oil, season and griddle for 2 mins each side (for rare) or 2 ½-3 mins (for medium). Set aside, covered, to rest for 10 mins.

2 Meanwhile, toss the broccoli and spring onions in the remaining oil; season. Griddle for 5-10 mins, turning every few mins, until lightly charred, working in batches if necessary.

3 Whisk the dressing ingredients together and serve spooned over the thinly sliced steak and the vegetables, with any extra dressing alongside.

Each serving contains Energy

2462kJ 590kcal 30%

Fat

Saturates

38g 13g 54% 63%

Sugars

Salt

6g 6%

2.2g 36%

of the reference intake. See page 8.

Carbohydrate 6g Protein 57g Fibre 0g

A sp ner l din

ecia two for Andebis et, sumquiate nonrecipes, et quistvisit faccab illuptam as molest, Forofficiendam more broccoli tesco.com/realfood

29

KNOW HOW

Love

chocolate

As if you needed another reason to enjoy it, the cocoa for Tesco chocolate is now sourced from Rainforest Alliance Cer tified ™ farms

31

T RI P L E C H O C O L AT E C A K E Serves 16 freeze un-iced sponges Takes 1 hr 10 mins plus cooling Cost per serve 34p For the sponge 250g self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 300g caster sugar 90g cocoa powder 2 eggs, lightly beaten 150ml semi-skimmed milk 120ml vegetable oil, plus extra for greasing 1 tsp vanilla extract For the buttercream 100g milk cooking chocolate, cut into chunks 100g unsalted butter, at room temperature 170g icing sugar 1 tsp vanilla extract 1½ tbsp milk (optional) For the ganache 150g dark chocolate (at least 70% cocoa solids), finely chopped 150ml double cream

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round cake tins. Put the sponge ingredients in a large bowl and whisk well. Add 150ml boiling water and carefully whisk until combined. Divide the batter between the greased tins and bake on the middle shelf for 35-40 mins until a skewer inserted into the centre of the cakes comes out clean. Cool in the tins for 15 mins, then transfer to a wire rack to cool completely.

2 For the buttercream, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, being careful not to let the bowl touch the water. Remove from the heat; cool to room temperature. Beat the butter, adding the icing sugar a little at a time until incorporated, then fold in the vanilla and melted chocolate. If the icing is stiff, add a little milk until loose enough to spread. Spread 1 sponge with two-thirds of the buttercream, then top with the second sponge. Using a palette knife, spread the sides with the remaining buttercream. It won’t completely cover the cake but will give a ‘naked cake’ style effect.

3 For the ganache, heat the chocolate and cream in a small, heavy-based pan over a medium-low heat, without stirring, until the cream is steaming and the chocolate is beginning to melt. Remove from the heat and whisk slowly in the centre of the pan, bringing a little cream in from the sides occasionally.

Do this until the chocolate and cream have mixed to form a glossy ganache. Pour over the cake, encouraging it to drip down the sides with the back of a spoon.

Leave to set at room temperature for 30 mins before serving, or cool for 15 mins, then chill in an airtight container for up to 2 days.

Each serving contains Energy

1919kJ 459kcal 23%

Fat

Saturates

32

Salt

of the reference intake. See page 8.

Carbohydrate 52g Protein 5g Fibre 2g

Supporting cocoa growers Tesco sources cocoa from Rainforest Alliance Certified™ farms for its own-brand bars, boxed and seasonal chocolate, meaning you can enjoy it even more than before. The Rainforest Alliance™ is an organisation supporting cocoa-growing communities across the world, helping to increase farmers’ income, prevent child labour, safeguard soils and conserve wildlife.

Sugars

27g 12g 37g 0.4g 38% 58% 41% 6%

Using chocolate in a sponge Cocoa powder and chocolate bars are both made from cacao beans, but the cocoa solids in bars are mixed with sugar and cocoa butter so the flavour is less intense. Powder gives a stronger flavour but isn’t sweetened, so you’ll need to add sugar to the sponge too.

KNOW HOW

3 ways with GANACHE You can use the same ganache recipe to make a drizzle, a buttercream-style icing or truffles.

The key is in the cooling.

bowl and leave it to cool completely. Whisk until light and fluffy, then use to ice a cake.

1 When chocolate ganache is still

the ganache onto a baking tray and chill for 2-3 hrs or until completely solid. Use a teaspoon measure to scrape up a ball of solid ganache and shape into balls with your hands. Roll in cocoa powder and chill on a lined tray in the fridge for at least 1 hr to set.

warm you can use it as a drizzle to cover an entire cake or even as a sauce for ice cream.

2 To make a whipped buttercream-style icing, pour the warm ganache into a large mixing

3 To make chocolate truffles, pour

Making chocolate buttercream You can use cocoa powder or chocolate in a buttercream. If using white or milk chocolate, you don’t need as much sugar, as it’s sweeter.

Allow melted chocolate to cool a little before adding to the butter.

33

KNOW HOW

34

SILKY MILK Creamy whole milk and cocoa butter are blended to create this rich, melt-in-the-mouth chocolate with 32% cocoa solids. Its delicate flavour, which has hints of vanilla and malt, is best enjoyed as it is, rather than in cooking.

CLASSIC DARK This bar is made with 74% cocoa solids for a more velvety flavour than darker chocolate. Rich and slightly woody, it’s a great all-rounder for cooking or eating. Use it for the ganache to top the cake on p32.

INTENSE DARK The higher the percentage of cocoa solids, the stronger the chocolate flavour, and this bar is 85% for a deep, earthy flavour with dry, fruity notes.

It works well in baking or paired with sweet flavours, and melts well too.

RICH COFFEE Milk is blended with 32% cocoa solids and given a mocha-esque coffee flavour in this smooth and bold bar.

Try grating over tiramisu for an extra-rich finish.

ZESTY ORANGE Its 52% cocoa solids are lifted by citrussy orange oil to give a velvety chocolate with slightly floral notes.

Add to your favourite brownie recipe for a citrus twist.

REFRESHING MINT Mint oil is blended with 52% cocoa solids for a bold and fresh bar.

Try using it to make after-dinner truffles. Follow the ganache instructions on p32.

For loads more chocolate inspiration, visit tesco.com/realfood

WORDS BRYONY BOWIE, ELLA TARN RECIPE ELLA TARN PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

YOUR GUIDE TO CHOCOLATE

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Say it with f lowers Make your mum something really sp e cial: ea ch of these gorge ous re cip es has a unique floral twist

COOK THE COVER

P ineapple ‘sunflower’ c u p c a ke s p 3 8

36

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

MOTHER’S DAY RECIPES

Apple ‘rose’ c u s t a r d t a r t p 38

Make

o to l s e spiralled apple slic

o

es s ro e k k li

37

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PINEAPPLE ‘SUNFLOWER’ CUPCAKES

sprinkle over the poppy seeds. Place a flower on top of each cupcake.

Each cupcake contains

Makes 12 freeze undecorated cakes Takes 3 hrs plus cooling Cost per serve 34p ½ small pineapple, trimmed, peeled and cut into very thin rounds 240g butter, softened 75g caster sugar 90g Tesco Finest orange blossom honey ½ lemon, zested and juiced 2 eggs, beaten 150g self-raising flour 200g icing sugar ½ tsp vanilla extract 1-2 tbsp poppy seeds

1 To make the pineapple sunflowers, preheat the oven to gas ¼, 110°C, fan 90°C. Pat the pineapple slices dry with kitchen paper. Line 2 baking sheets with nonstick baking paper and arrange the pineapple slices on top. Bake for 1½-2 hrs, flipping every 30 mins, until the pineapple is slightly shrunken, and dry but not brittle. Transfer to the holes of a cupcake tin to encourage the edges to curl into flower shapes and return to the oven for 5-10 mins until they are dry and the edges are starting to curl. Leave to cool in the tin.

2 Increase the oven temperature to gas 4, 180°C, fan 160°C. Line a cupcake tin with paper cupcake cases.

3 Beat 140g butter, the caster sugar and 80g honey until light and fluffy.

Beat in the lemon zest, then gradually add the eggs, beating well between each addition.

4 Sift over the flour and fold it in gently with a large metal spoon until just combined, then stir in the lemon juice. Spoon into the cupcake cases and bake on the middle shelf of the oven for 20 mins until risen and golden. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

5 Beat the remaining butter in a bowl until light and fluffy. Sift in the icing sugar and beat until combined, then beat in the vanilla. Spoon into a piping bag fitted with a star nozzle and pipe the icing onto the cakes. Alternatively, spread with a knife or spoon.

6 When ready to serve, brush the centre of each pineapple flower with a little of the remaining honey, then 38

Energy

1383kJ 330kcal 17%

Fat

Saturates

Sugars

Salt

19g 10g 31g 0.2g 27% 52% 35% 3%

of the reference intake. See page 8.

Carbohydrate 42g Protein 3g Fibre 1g

A P P L E ‘ RO S E ’ C U S TA RD TA R T Serves 12 freeze cooked tart Takes 1 hr 20 mins plus cooling Cost per serve 58p 350ml whole milk 6 medium egg yolks, plus 1 egg white 130g caster sugar 30g cornflour 1 tsp vanilla extract 175g pecans 150g oats 1 tbsp cinnamon 70g butter 2-3 red apples, such as Pink Lady, quartered and cored 1 lemon, juiced 2 tbsp clear honey 1 tbsp icing sugar, for dusting

1 Heat the milk in a saucepan over a medium heat for 3-5 mins until small bubbles form around the edges.

2 Whisk the egg yolks, 100g sugar and the cornflour in a large bowl until combined. Slowly pour the hot milk into the bowl, whisking all the time, until combined.

3 Transfer to a clean saucepan over a low heat. Cook the mixture for 3-5 mins, stirring constantly, until thickened but still pourable. Remove from the heat, stir through the vanilla and strain through a fine sieve into a bowl. Cover with a layer of nonstick baking paper and leave to cool for 1 hr.

4 Preheat the oven to gas 4, 180°C, fan 160°C. In a food processor, pulse the pecans and oats until they are finely chopped. Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined.

5 Tip into a 23cm loose-bottomed, fluted tart tin and press evenly into the base and up the sides. Bake for 15 mins until lightly golden. Set aside to cool completely.

6 Spread the custard evenly into the tart case. Very thinly slice the apples with a sharp knife, put in a large

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

heatproof bowl and toss in the lemon juice to prevent browning. Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 mins, until they are flexible enough to be easily rolled without breaking. Drain. Alternatively, cover with boiling water and leave for 5 mins before draining.

7 Preheat the oven to gas 4, 180°C, fan 160°C. Roll a piece of apple into a tight spiral, then wrap another piece around it to make different petal layers like a rose. Press it into the custard so it stands up, then arrange more apple roses in the custard, building a bouquet pattern using different quantities of apple to vary the flower sizes.

8 Bake for 15-20 mins until the apples just begin to colour. Brush the honey over the apples and dust with a little icing sugar. Serve warm or leave to cool. Will keep for 2-3 days in the fridge.

Each serving contains Energy

1398kJ 334kcal 17%

Fat

Saturates

Sugars

Salt

20g 6g 20g 0.2g 29% 28% 22% 3%

of the reference intake. See page 8.

Carbohydrate 32g Protein 8g Fibre 2g

L AV E N D E R H O N E Y & G OAT ’S C H E E S E B RU S C H E T TA Makes 4 Takes 10 mins Cost per serve £1.09 20g walnuts, roughly chopped 4 medium slices sourdough 150g Tesco Finest Kidderton ash goat’s cheese, sliced 3 thyme sprigs, leaves picked 2 tbsp lavender honey

1 Preheat the grill to high. In a dry frying pan, toast the walnuts for 1-2 mins until just golden.

2 Lightly toast the bread, then top with the goat’s cheese and grill for 1 min until slightly melted.

3 Scatter with the walnuts, thyme leaves and some black pepper. Drizzle with the honey and serve hot.

Each bruschetta contains Energy

1147kJ 274kcal 14%

Fat

Saturates

15g 8g 21% 41%

Sugars

Salt

6g 7%

0.9g 16%

of the reference intake. See page 8.

Carbohydrate 24g Protein 11g Fibre 1g

MOTHER’S XXXXXXXXXXXXXXX DAY RECIPES

Lavender honey s tars in

this s

pe ed yd

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

ish L av e n d e r h o n e y & g o a t ’s cheese bruschetta

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,

39

L E M O N & E L D E RF L O W E R S H O R T B RE A D S A N D W I C H E S Makes 10 freeze undecorated biscuits Takes 40 mins plus chilling, cooling and setting Cost per serve 26p 175g plain flour 50g caster sugar 190g butter, 130g chilled and cubed, 60g softened 2 lemons, zested, 1 juiced 130g icing sugar 2 tbsp whole milk 1½ tbsp elderflower cordial 50g lemon curd 40g white chocolate, melted

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms. Wrap in clingfilm and chill for 1 hr.

2 Roll the dough out between 2 sheets of nonstick baking paper to 1cm thick.

Line 2 large baking trays with nonstick baking paper. Using a 6cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.

3 Bake for 6-8 mins until lightly golden.

Remove from the oven and leave to cool for 5 mins on the trays. Transfer to a wire rack to cool completely.

4 Meanwhile, beat the softened butter with the icing sugar until light and fluffy.

Beat in the milk until combined, then add the elderflower cordial.

5 Spread or pipe a layer of icing onto the base of half the biscuits. Spread each with 1 tsp lemon curd, then sandwich with the other biscuits.

Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest. Leave to set for 1 hr. Will keep in an airtight container in the fridge for 3-4 days.

Each shortbread sandwich contains Energy

1336kJ 319kcal 16%

Fat

Saturates

Sugars

Salt

18g 10g 26g <0.1g 25% 52% 28% 1%

of the reference intake. See page 8.

Carbohydrate 40g Protein 2g Fibre 1g

ts with zesty s a r t n o c r e low Floral elderf 40

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

lemon

RECIPES MIMA SINCLAIR PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

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Fast, Soothing Relief from Heartburn & Indigestion

RENNIE NOW AVAILABLE IN A LIQUID. Find me in the Healthcare aisle.

Rennie Liquid Heartburn Relief Oral Suspension.

Always read the label.

SAVVY COOKING

Focus on

HERBS

Learn how to bring freshness, colour and flavour to your foo d by making the most of versatile herbs

T

he right herb can truly transform a dish. There are hundreds of varieties, ranging from robust woody types such as rosemary and thyme, to softer herbs like basil and dill. Our guide will show you how best to store and use these little marvels.

WHEN TO USE Add woody fresh herbs at the beginning of cooking to allow their flavour to infuse.

Softer varieties should be stirred in or sprinkled over before serving for a hit of freshness.

HOW TO STORE Remove soft herbs from packaging and place upright in a jug (with a little water) in the fridge. For woody herbs, wrap the stems in damp kitchen paper and keep in the salad drawer. You can also freeze most herbs. Chop, then add to an ice cube tray with a little water or olive oil. Freeze, then use straight from the freezer in soups and sauces.

DRIED VS FRESH It’s hard to beat the instant boost of fresh herbs, but dried herbs also have their place. Add a teaspoon of dried oregano to a tomato sauce, use in marinades for meat or sprinkle over veg before roasting. Add dried bay leaves to soups or to a béchamel sauce as it simmers.

You can also use bay in desserts and baking – try adding to custard.

43

MINT

A hardy winter herb, rosemary’s needle-like leaves have a strong fragrance and flavour. It partners well with most meats (especially lamb), fish and tomato-based dishes. A little goes a long way – chop and add to marinades, leave whole in sauces or use to ‘skewer’ meat, fish and veg.

Try it with Puy lentils – add a couple of sprigs and simmer gently in a tomato-based sauce.

CORIANDER

The ultimate ‘Marmite’ herb, coriander is unmistakably sharp, aromatic, fresh and citrussy.

It cuts through the richness of oily fish, complements spice, balances saltiness and offsets heat, and is used widely in South East Asian and South American cuisines.

Try it with Avocado – creamy avocado is the perfect match for coriander. Fold in plenty of chopped leaves to your favourite guacamole recipe.

CHIVES

A mild member of the allium family, chives have a subtle onion taste. Delicious with fish (especially smoked), a few chives add a fresh take to a fish pie, or snip a few into hollandaise sauce for a special brunch.

Try it with Goat’s cheese – beat creamy goat’s cheese until smooth, then fold in snipped chives.

Spoon onto mini crostini and top with toasted mixed seeds.

44

BAS I L

Basil is sweet and citrussy and livens up curries, antipasti and fruity cocktails.

It’s most at home with tomatoes and summery veg or Thai aromatics such as lemongrass, chilli and coconut.

Basil is best torn rather than chopped and used at the end of cooking or as a garnish.

Try it with Strawberries – toss sliced strawberries in a little sugar and add a few torn basil leaves. Set aside to macerate at room temperature before serving with ice cream.

WORDS LUCY JESSOP PHOTOGRAPHY STUART OVENDEN FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO

ROSEMARY

Fresh mint is used in dishes around the world and complements many ingredients – from new potatoes and asparagus to peppers, runner beans and aubergines, as well as sheep’s and goat’s cheese.

Try it with Pesto – blitz young mint leaves, toasted pistachios and pecorino with olive oil. Drizzle over cooked seasonal beans or peas just before serving.

SAVVY COOKING

SAGE Sage’s soft leaves and punchy flavour make it an ideal partner for other robust ingredients.

Larger leaves are great for frying, as they go crispy. Sage’s potency can vary, so taste before adding too much.

Try it with Aged hard cheeses – add to a batch of cheese scones or blitz with Parmesan and sprinkle over potatoes before roasting.

THYME

DILL

Thyme’s floral, savoury flavour and tiny leaves make it superversatile. It stands up to slow cooking, marinating and baking.

Add sprigs to soups and risottos, or picked leaves to bread dough, pastry or even Yorkshire pudding batter.

Try it with Lemon cake – add a few thyme (or lemon thyme) leaves to the batter of a lemon cake for a foral twist.

Often used in Scandinavian and Eastern European cuisines, dill is soft and delicate with notes of anise and fennel. It adds freshness to pork and oily fish, complements poached salmon and prawns, and adds contrast to earthy root veg.

Try it with Mackerel – add dill to cucumber ribbons with white wine vinegar and a pinch of sugar; set aside for a few mins before serving with fried mackerel fillets.

TARRAGON

Its strong anise flavour means that tarragon can be divisive and should be used sparingly. But when coupled with the right ingredients in the correct quantities, it can transform a dish.

Strip the leaves and chop before adding to sauces or dressings.

Try it with Chicken – stir chopped tarragon into mayonnaise and toss with shredded roast chicken to upgrade your sandwich.

PARSLEY

USE IT UP

Don’t throw away the stems of soft herbs – finely chop and add at the start of cooking.

There are two main varieties of parsley – flat-leaf and curly-leaf.

Due to its softer texture, flat-leaf can be used as a salad leaf as well as a herb. Chop with a sharp knife to avoid bruising the leaves. The hardier curly type is often used in a bouquet garni.

Try it with Prawns – the fresh earthiness of parsley matches well with the minerality of seafood. Cook prawns in butter, garlic and white wine.

Stir in chopped parsley to serve.

45

Choose a good pudding

*Subject to availability. Selected stores only.

Petits Filous fromage frais has 30% less sugar per 100g than the average everyday chilled confectionery desserts. source: Nielsen Answers data W/E 24.11.18

SAVVY COOKING

Five-step stir-fry Versatile and af fordable, a stir-fr y is the ideal midwe ek meal.

Use our mix-and-match ideas to f ind a new favourite combination

Chicken thighs

1 Protein

Prawns

Tofu

WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO

2 Veg

Mangetout & mushrooms

Carrots & peppers

Baby corn & Tenderstem broccoli

3 Carbs

Brown rice

Rice noodles

Egg noodles

Courgetti

4 Sauces (to serve 4) Teriyaki Mix 4 tbsp soy sauce with 2 tbsp each mirin and honey. Add 1 tsp grated ginger and a splash of sesame oil.

Simmer to thicken.

Coconut & lemongrass Blitz 1 lemongrass stalk, 1 tbsp grated ginger and 2 garlic cloves with 100ml coconut milk to make a thick, smooth sauce.

Stir in 2-3 tsp fish sauce to taste.

Peanut & ginger Mix 3 tbsp each smooth peanut butter, soy sauce, rice vinegar and water with 1 tbsp grated ginger, 2 crushed garlic cloves and a drizzle of honey. Stir in 1 tsp crushed chillies.

5 Garnishes Chopped herbs

Lime wedges

Chilli

Toasted nuts or seeds

Fried egg 47

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Letâ&#x20AC;&#x2122;s do

brunch Star t the weekend in style and pick one of these versatile brunch recipes

Fluffy berr y omelette

48

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

WEEKEND COOKING

F L U F F Y B E RRY O M E L E T T E C H O RI Z O & F E TA E G G S

Serves 4 Takes 35 mins Cost per serve 40p

GET AHEAD Make the compote

4 egg yolks and 3 egg whites, up to 3 days in at room temperature advance.

Store in an 50g caster sugar airtight container in 1 tsp vegetable oil the fridge. mint leaves, to serve (optional) ½ lemon, zested, to serve (optional) 1 tsp icing sugar, to serve (optional) For the compote 250g frozen mixed berries 2 tsp caster sugar 0.5cm piece ginger, peeled and finely grated (optional)

1 To make the compote, put the berries, sugar and 1 tbsp water in a saucepan over a medium-high heat.

Cook for 8-10 mins, stirring from time to time, until the berries are softened and syrupy. Stir through the ginger, if using, and set aside to cool a little.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Put the egg yolks and 1 tbsp caster sugar in a large mixing bowl.

Using an electric whisk, whisk on a high speed for 2-3 mins until thick and pale.

3 Put the egg whites in a second large mixing bowl and whisk, with clean beaters, on a low speed for 2 mins or until foamy. Increase the speed to medium-high and add the remaining caster sugar, 1 tbsp at a time, whisking for 3-4 mins to glossy, soft peaks.

Gently fold the egg white mixture into the beaten yolks, one-third at a time.

4 Put the oil in a nonstick, ovenproof frying pan over a low heat. Swirl to distribute the oil, then pour in the egg mix and gently spread it evenly in the pan with a spatula or spoon. Cook for 3 mins, then transfer to the oven and bake for 2-3 mins more, until puffed, set and very lightly golden.

5 Carefully transfer the omelette to a serving plate. Spoon the compote onto the omelette, leaving any excess juice in the bowl (you can drizzle it over porridge or serve with desserts).

Garnish with the mint leaves, lemon zest and icing sugar, if you like.

Each serving contains Energy

Fat

Saturates

713kJ 169kcal 8%

7g 11%

2g 9%

Sugars

Salt

19g 0.2g 21% 3%

of the reference intake. See page 8.

Carbohydrate 19g Protein 7g Fibre 3g Source of protein; high in vitamin B12

Serves 4 Takes 15 mins Cost per serve 58p 1 tsp olive oil 1 tsp smoked paprika 65g diced chorizo (from a 130g pack) 4 eggs 50g feta 2 spring onions, thinly sliced on the diagonal 5g fresh flat-leaf parsley leaves, roughly chopped (optional) Greek-style yogurt, to serve (optional)

1 Preheat the grill to medium-high. Heat a large, heavy-based ovenproof frying pan over a medium heat until hot, then add 1 tsp oil and the paprika and cook for 30 secs, stirring constantly. Add the chorizo and cook for 30-60 secs until lightly browned, then transfer to a bowl, leaving the oil in the pan.

2 Fry the eggs in the pan for 2-3 mins until lightly crisped. Sprinkle over the chorizo and crumble over the feta, avoiding the yolks. Place the frying pan under the grill for 1-2 mins until the tops of the yolks are just set, but still runny inside (or to your liking). Top with the spring onions and parsley (if using). Serve with yogurt on the side, if you like.

until just tender. Drain, then set aside to cool completely.

2 Grate the cooled potatoes into a large bowl, discarding any big pieces of skin. Season with the salt and lots of black pepper, then gently stir through the cornflour with a fork.

3 Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in a large, heavy-based frying pan over a medium heat until just starting to smoke. Divide half the potato mix into 4 loose piles.

Add them to the frying pan and use a metal spatula to press each one gently into a cake. Fry for 4-5 mins until well browned on the bottom. Carefully flip and drizzle in another 1 tbsp oil. Cook for a further 4-5 mins until browned, then transfer to a baking tray and keep warm in the oven while you repeat with the rest of the oil and potato mixture to make 8 hash browns in total.

Each hash brown contains Energy

Fat

Saturates

Sugars

Salt

525kJ 126kcal 6%

8g 11%

1g 6%

1g 1%

0.4g 7%

of the reference intake. See page 8.

Carbohydrate 13g Protein 2g Fibre 1g Low in saturates; source of folate

Each serving contains Energy

795kJ 191kcal 10%

Fat

Saturates

16g 6g 22% 29%

Sugars

Salt

0g 0%

1.1g 18%

of the reference intake. See page 8.

Carbohydrate 1g Protein 13g Fibre <1g

H A S H B RO W N S Makes 8 Takes 1 hr plus cooling Cost per serve 9p 600g medium potatoes 1 tsp cornflour 4 tbsp olive oil 1 tsp salt

1 Put the potatoes in a saucepan, cover with water and add a pinch of salt. Bring to the boil over a medium-high heat, then reduce to a simmer and cook for 25-30 mins

49

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GET AHEAD Make the hash browns up to 2 days in advance and store in the fridge in an airtight container.

Reheat at gas 4, 180°C, fan 160°C.

Sp

icy

one -pan e ggs

Hash browns p49

C h o r i z o & fe t a eggs p49

50

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

RECIPES NANCY RECIPES XXXXXXXXXX ANNE HARBORD PHOTOGRAPHY PHOTOGRAPHY XXXXXXXXX TOBY FOOD SCOTT STYLING FOODXXXXXXXXXXXX STYLING EMMA JANE PROPFROST STYLING PROP XXXXXXXXXXXXXX STYLING JENNY IGGLEDEN

pl e

br ea kfa

st b ites

WEEKEND XXXXXXXXXXXXXXX COOKING

nd a t ee w S

M I N I P E A N U T B U T T E R & JA M C RO I S S A N T T W I S T S Makes 18 Takes 55 mins Cost per serve 10p butter, for greasing plain flour, for dusting ½ x 350g pack croissant dough 100g peanut butter, stirred well to loosen 1 egg 1 tbsp milk 100g caster sugar 60g seedless raspberry jam

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease 18 holes of a 24-hole mini cupcake or muffin tin.

2 Line a large baking tray with nonstick baking paper and dust with flour. Dust

a work surface with flour. Unroll the croissant dough and, working quickly, cut along the perforations, then cut each triangle into 6 smaller triangles of roughly the same size so that you have 18. Transfer to the lined baking tray and chill for 10 mins.

3 Spoon ½ tsp peanut butter onto the larger side of each dough triangle, smooth it a little with the back of the spoon, then roll up. Place each roll, flat-side down and pointed end up, in the holes of the muffin tin.

4 In a small bowl, whisk the egg and milk together with a fork, then lightly brush over the dough. Sprinkle with 1 tbsp sugar, then bake for 10 mins or until well risen and golden brown. Set aside for 5 mins to cool.

5 Put the remaining sugar in a bowl.

While the twists are still warm, gently remove each one from the tin and toss in the sugar (you can sieve and reuse

sim

any remaining sugar). Transfer the twists to a serving plate. Spoon the jam into a piping bag with a small tip (or use a small spoon) and pipe or spoon a little jam into the top of each twist.

Each twist contains Energy

Fat

Saturates

Sugars

Salt

374kJ 90kcal 5%

6g 8%

2g 9%

4g 4%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 7g Protein 3g Fibre 1g

GET AHEAD Assemble the twists up to 3 hrs in advance and store in the fridge, covered with clingfilm.

Bake when ready to serve.

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,

51

XXXXXXXXXXXXXXX WEEKEND COOKING

S M A S H E D AV O C A D O & H A L L O U M I B RE A K FA S T TAC O S Serves 4 Takes 25 mins Cost per serve ÂŁ1.76 2 large avocados, halved and stoned 2 limes, 1 juiced, 1 cut into wedges to serve (optional) 8 mini tortilla wraps 60g 0% fat Greek-style yogurt 30g sriracha chilli sauce 2 corn on the cobs 225g pack 30% less fat halloumi, cut into thin slices 10g fresh coriander, whole or chopped, to serve

1 Preheat the oven to gas 3, 170°C, fan 150°C. In a bowl, roughly mash the avocado with a fork. Stir through most of the lime juice and season with salt.

Cover the surface of the avocado with clingfilm (to stop it browning) and chill until ready to serve.

2 Wrap the tortillas in foil and put them in the oven to warm through (or griddle them quickly just before serving). Put the yogurt in a small serving bowl and stir through the sriracha.

3 Place a corn on the cob on its end on a chopping board and slice downwards to remove the kernels. Repeat with the other cob. Heat a large, heavy frying pan over a medium heat until very hot, then add the sweetcorn in an even layer. Cook, without stirring, for 1-2 mins until charred on one side.

Stir and char again for 1-2 mins. Scrape into a heatproof serving bowl, add the remaining lime juice, then transfer to the oven to keep warm.

4 Wipe out the pan and add the halloumi slices in one layer. Cook for 1 min or until browned on one side, then turn over and cook the other side for about 30 secs until browned.

5 Serve the warm tortillas with the avocado, sweetcorn, halloumi, sriracha yogurt, coriander and lime wedges, if using.

Each serving contains Energy

2349kJ 562kcal 28%

Fat

Saturates

32g 13g 46% 63%

Sugars

Salt

5g 6%

3.0g 51%

of the reference intake. See page 8.

Carbohydrate 44g Protein 23g Fibre 5g

52

Evelliquas For more brunch il ium velia inspiration, sae et, utempor visit tesco.com/realfood a ditissi del mod et, conet vel evelis

Any

3 for 2

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Promotion runs until 31.12.19.

Available at selected

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CHEF AT WORK

LIVING ON THE VEG Chef D erek Sarno, dire c tor of plant-base d innovation at Tesco, shows us how to bring big flavours to a veg gie stroganof f

M U S H RO O M S T RO G A N O F F

RECIPE DEREK SARNO PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

Serves 4 Takes 50 mins Cost per serve £1.75 2 tbsp olive oil, plus 2 tsp 250g pack Tesco Finest forestière mushrooms, or chestnut mushrooms, quartered 125g pack Tesco Finest shiitake mushrooms, stems roughly chopped, caps thickly sliced 10g fresh thyme, leaves picked 1 onion, sliced into half-moons 4 garlic cloves, roughly chopped 1 vegetable stock pot, made up to 400ml 230ml unsweetened plant-based milk alternative, such as oat 1 tbsp plain flour 120g Oatly creamy oat fraîche 1 tbsp soy sauce 1 tbsp Dijon mustard 300g brown rice 360g pack curly kale, thick stalks discarded

oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms.

Remove from the heat and set aside (the sauce will thicken slightly as it cools).

3 Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.

4 Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.

Each serving contains Energy

2092kJ 499kcal 25%

Fat

Saturates

Sugars

Salt

17g 4g 10g 2.0g 24% 20% 11% 33%

of the reference intake. See page 8.

Carbohydrate 78g Protein 12g Fibre 5g

1 Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned.

Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.

2 Return the pan to the hob, reduce the heat to low and add 1 tbsp oil.

Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally.

Reduce the heat to low and stir in the 55

Supercharge your

COOKING SKILLS

Whether you’re a b eginner or looking to hone your skills, b oost your conf idence in the kitchen with our cooking tips and a dvice on buying the right kit

Why does my rice always turn out soggy?

Cooking rice is a surprisingly precise art, but it’s simple once you know how.

The main rule is to use double the volume of water to rice. Rinse rice well, then put in a pan with the water and a pinch of salt. Try using the Go Cook Hard Anodised Saucepan, £28 for 16cm, or £34 for 20cm, which features a measuring level inside for precise pouring. Stir once, bring to the boil, then cover and cook over a low heat until the water has been absorbed and the rice is cooked. Don’t stir! This releases starch and can make it mushy.

56

How do I prep butternut squash?

Top and tail the squash using a large, sharp knife, then hold it in one hand and peel from top to bottom with a Y-shaped peeler – the Go Cook Duo Peeler, £6, has two blades to handle all different shapes of veg. Next, slice the ‘neck’ from the rounded bottom with a sharp knife.

Sit the squash flat on a steady chopping board and halve. Scoop out the seeds with a spoon, then chop.

How can I tell if my roast chicken is cooked?

A meat thermometer is the most accurate way to see if meat is cooked. To check a whole chicken, pierce the thickest part of the thigh – the thermometer should read 75°C. If it doesn’t, or if the juices don’t run clear, roast for 10-15 mins more, then retest. The Go Cook 2 in 1 Meat Thermometer and Timer, £10, combines a thermometer and cooking timer for extra accuracy.

SAVVY COOKING

COOK’S TIP Remember to use a sharpener regularly and wash knives by hand to keep them at their best.

How can I make my homemade curries taste amazing?

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY IGGLEDEN

The key to a good curry is a flavour-packed base. When making your own spice paste, always dry-fry spices first until aromatic, then grind until smooth using a pestle and mortar so they release all their flavour. The Go Cook Pestle and Mortar, £10, is made with nonabsorbent granite, so it’s perfect for wet and dry ingredients, and is easy to clean.

What’s the right knife for the job?

What’s the best way to poach eggs?

The Go Cook Soft Grip Chef’s Knife, £12 (above left), is a great all-rounder that is ideal for slicing veg and meat as well as finely chopping. A paring knife, such as the Go Cook Soft Grip Paring Knife, £7 (above right), has a smaller blade that can be used for more fiddly jobs, such as segmenting citrus fruit.

Always use the freshest eggs you can for poaching.

Bring a wide, deep pan of water to the boil, then crack an egg into a ramekin or mug. Carefully tip the egg into the water and simmer for 3½ mins or until cooked to your liking. Remove with a slotted spoon – we like the Go Cook Stainless Steel Slotted Spoon, £4, which is hard-wearing and easy to use – and drain on kitchen paper.

How can I avoid lumpy gravy?

The secret to perfect homemade gravy is to whisk, whisk, whisk! Make a roux with flour and hot water, then slowly whisk this into the pan juices before adding wine and stock. If any lumps remain, strain into a clean pan before serving. Try the Go Cook Nylon Whisk, £4, which is durable, resistant to heat and won’t scratch your pans.

57

DRINKS

Exclusive access Fancy sipping something new? There’s a fantastic range of wines exclusive to Tesco just waiting to be opened

2 3 1

58

1 A HINT OF SUMMER

2 PERFECT PINOT

3 DARK AND DEEP

4 POP THE CORK

New Zealand may be best known for its quaffable whites, but it produces some stunning rosés too.

We like this crisp, dry style from the east coast with aromas of juicy summer berries: Wairau Cove Rosé, £7.50. Enjoy with the Chargrilled broccoli & chorizo pasta on p69.

Organic wine fans will be pleased to discover this beautifully balanced, great-value Casa Roscoli Pinot Grigio, £8. With notes of pear and citrus, and a creamy almond finish, it would be a match made in heaven with a rich chicken & mushroom pie.

A full-bodied, spicy Shiraz is made for barbecue food. If, like us, you can’t wait for the first barbie of the year, fire up the griddle pan and treat yourself to a juicy steak or burger and this Firemark Shiraz, £8, with notes of black cherry and blackcurrants, plus a hint of pepper.

If you like your fizz bone-dry, opt for this Folonari Italian Sparkling Rosé, £10. Extra dry but bursting with fresh berry fruit flavours, it makes a glamorous change from prosecco. Try serving it with nibbles or canapés, and add a bit of sparkle to any occasion.

Prices exclude Scotland

WORDS JO WOODERSON PHOTOGRAPHY TERRY BENSON FOOD STYLING LUCY JESSOP PROP STYLING LUIS PERAL

4

Italian chicken and tarragon pappardelle

Chicken and Tarragon Pappardelle. Each 383g serving contains: SATURATES

SUGARS

SALT

6.0g

6.2g

1.2g

32%*

25%*

30%*

7%*

20%*

*% of Reference Intake of an average adult (8400kJ/2000kcal).

1. Cook the pasta in boiling water until al dente.

2. Fry the chicken in 10g of Bertolli Original for 4-5 minutes until cooked. Add the shallots,

garlic and mushrooms and cook until tender. Add the sun-dried tomatoes to heat through.

3. Add the Elmlea Single Light, 40g of Bertolli Original and tarragon, gently heat through.

4. When the pasta is cooked, drain well and mix the creamy chicken and vegetables with the pasta. Season with salt and pepper before serving.

5. Add grated parmesan as required.

For more recipes visit Selected stores and online. Subject to availability.

FAT

17.7g

ENERGY

Serves 4 50g Bertolli Original 175 ml Elmlea Single Light 350g pappardelle pasta 4 skinless chicken breasts cut into slices 2 shallots peeled and ďŹ nely sliced 1 garlic clove chopped 250g mushrooms ďŹ nely sliced 100g sun-dried tomatoes sliced 3-4 tbsp tarragon leaves chopped Salt and pepper Grated parmesan (optional)

2952kJ/ 630kcal

bertolli.co.uk/recipes

bertolliuk

bertolli uk

JAMIE OLIVER

Feel-good food Jamie makes healthy versions of two classic f ish dishes without compromising on taste.

Plus: a swe et treat for break fast

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Melting-middle c o d f is h c a ke s p62

I’m bigging up fish this month, with delicious recipes that will get everyone excited. Fish has so many nutritional benefits, plus it’s quick to cook, making it ideal for a midweek meal. Give my Melting-middle cod fishcakes and Smoked haddock chowder a try – they put a big tick in the health box, and taste amazing too. Win, win!

And for something sweet, my super-simple Fluffy banana pancakes make an awesome brunch. Whip up a batch this Mother’s Day and show your mum some love. Go on, you know she deserves it.

Cooking healthier food on a budget is all about being resourceful, and making an extra effort to inject bombs of flavour into dishes. From cottage cheese to bananas, I hope these recipes show you what can be achieved with just a few simple ingredients.

Big love and happy cooking,

61

M E LT I N G - M I D D L E COD FISHCAKES Wa t e r c r e s s & z i n g y y o g u r t Fish and potatoes make a great team and these incredible fishcakes, packed with vibrant peas, zesty lemon and fiery mustard, will get your taste buds tingling. I’ve coated them in crispy wholemeal breadcrumbs, which contrast perfectly with the soft, oozy middle. This is healthy, feel-good food that’s hard to beat!

700g Maris Piper potatoes 250g frozen peas 280g cod or other sustainable white fish, skin off, pin-boned 1 lemon 1 tbsp English mustard, plus a dollop (optional) 75g vintage Cheddar 2 slices wholemeal bread, whizzed into breadcrumbs olive oil 4 tbsp natural yogurt extra virgin olive oil 85g watercress

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, cut into quarters and cook in a large pan of boiling salted water for 15 mins, or until tender, adding the peas and fish for the last 4 mins.

2 Remove the fish to a plate with a slotted spoon. Drain the potatoes and peas, steam-dry, then return to the pan. Finely grate over half the lemon zest, dollop over 1 tbsp mustard, then give it a good mash. Taste and season with sea salt and black pepper.

3 Flake the fish and gently fold it into the mash mixture. Cut the cheese into 8 even-sized cubes.

4 Divide the mash mixture into 8, roll each into a ball and push a cube of

Serves 6 Takes 40 mins Cost per serve £1.22

HEALTHIER

SWAP cheese into the middle.

Shape and squash into ‘Choosing a strong 4cm-thick patties. cheese for the melting 5 Sprinkle the middle means you only breadcrumbs onto a need a small amount large plate. One at a time, to add big flavour.’ dip each fishcake into the breadcrumbs, pressing down slightly and turning to coat fully.

6 Place a large non-stick pan on a medium heat with 1 tbsp olive oil, add the fishcakes and fry for 3 mins each side, or until nicely golden – you may need to work in batches, adding a little more oil, if needed. Transfer the fishcakes to a large baking sheet and pop in the oven for 10 mins, or until the cheese has melted.

7 Meanwhile, finely grate the remaining lemon zest and mix with the yogurt, adding a good squeeze of juice. Drizzle with 1 tbsp extra virgin olive oil and season to taste.

8 Plate up the fishcakes with a spoonful of zingy yogurt, a handful of watercress dressed with the remaining lemon juice, and a dollop of mustard, if you like.

Each serving contains Energy

1873kJ 445kcal 22%

Fat

Saturates

Sugars

Salt

16.1g 5.9g 7.4g 1.2g 23% 30% 8% 20%

of the reference intake. See page 8.

Carbohydrate 49.9g; Protein 28.1g; Fibre 7.6g Source of iodine, which supports normal functioning of the nervous system

Jamie’s 3 ways with English mustard Use up your jar with these tasty ideas...

1 Try a dollop in a beef or chicken stew 2 Spread a little inside a steak sarnie 3 Mix with oil and vinegar to make a dressing

62

2 carrots 2 Maris Piper potatoes (500g) 2 leeks ½ a bunch of fresh flat-leaf parsley (15g) 2 rashers of higher-welfare smoked streaky bacon olive oil 1 tsp smoked paprika, plus extra for dusting 500g frozen sweetcorn 300g undyed smoked haddock from sustainable sources, skin off, pin-boned 100g cottage cheese cream crackers, to serve (optional)

1 Peel and roughly chop the carrots and potatoes into 2cm chunks. Trim, wash and slice the leeks to roughly the same size. Finely chop the parsley stalks, reserving the leaves in a bowl of cold water, then roughly chop the bacon.

2 Place a large pan over a medium heat with 1 tsp oil, add the bacon, fry for 2 mins, then throw in the chopped veg, parsley stalks and smoked paprika. Cook for 15 mins, or until softened, stirring regularly.

3 Add the sweetcorn with 1ltr of boiling water, then place the fish in the pan, bring to the boil and simmer for 15 mins.

4 Remove the pan from the heat and push the fish to one side. Dollop the cottage cheese to the other side of the pan, then blitz using a hand blender until smooth, along with a third of the soup. Gently stir back through, breaking the fish up into chunks. Taste and season with sea salt and black pepper.

5 Bring to the table and dish up, scattering over the reserved parsley leaves and an extra dusting of smoked paprika. Delicious served with cream crackers for crumbling over, if you like.

Each serving contains Energy

1033kJ 245kcal 12%

Fat

Saturates

Sugars

Salt

4.9g 1.2g 4.3g 0.8g 7% 6% 5% 13%

of the reference intake. See page 8.

Carbohydrate 32.1g; Protein 18.1g; Fibre 4.8g Source of iodine, which supports normal functioning of the nervous system

RECIPES ©JAMIE OLIVER ENTERPRISES LIMITED PHOTOGRAPHY ©JAMIE OLIVER ENTERPRISES LIMITED, BY TARA FISHER

Serves 4 Takes 50 mins Cost per serve £1.85

SMOKED HADDOCK CHOWDER S w e e t l e e k s & sw e e t c o r n People tend to think of fish as expensive, but there are plenty of cheap ways to enjoy it. Here, the combination of smoky fish, sweetcorn and creamy cottage cheese is unbelievably good. Try it!

XXXXXXXXXXXXXXX JAMIE OLIVER

Jamie’s favour savers VINEGARS Use red wine, cider and balsamic vinegars in salads, marinades and roasted veg for next-level flavour.

DRIED SPICES A little pinch here and there will transform your cooking: try Chinese five-spice, cinnamon, ground coriander, smoked paprika, cumin and fennel seeds.

HERBS Fresh mint, basil and coriander take things up a notch – freeze leftovers in ice cube trays with a little oil, or use for herb butters.

CHILLIES Dried or fresh, chillies are great for adding smokiness and heat.

Freeze any that are on the turn and grate directly over dishes.

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

S m o ke d h a d d o c k chowder

HEALTHIER SWAP ‘Instead of cream, I’ve used cottage cheese for a rich, velvety vibe with less fat.’

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,

63

Serves 6 Takes 35 mins Cost per serve 27p

100g mixed dried fruit and nuts 1 large free-range egg 1 mug of wholemeal self-raising flour 1 mug of semi-skimmed milk ½ teaspoon ground cinnamon 3 ripe bananas

olive oil 6 tbsp Greek yogurt clear honey (optional) 1 Whizz the dried fruit and nuts in a food processor to a chunky crumb.

2 Crack the egg into a large mixing bowl, add the flour, milk and cinnamon, and whisk together until you have a smooth batter.

3 Peel and halve the bananas lengthways. Place a large frying pan on a medium heat with 1 tsp oil.

Add 2 banana halves to the pan, cut-side down, and fry for 3 mins, or until lightly caramelised.

4 Pour a ladleful of batter over each banana, cook for 2 mins, or until tiny bubbles appear on the surface and the base is golden, then confidently flip them over and cook for 1 min more.

Repeat as required with the remaining bananas and batter – I like to work in batches so the pancakes are always hot.

5 Serve straight away, topped with a dollop of yogurt, the fruit and nut crumb, and a drizzle of honey, if you like.

Each serving contains Energy

1218kJ 291kcal 15%

Fat

Saturates

Sugars

Salt

11.1g 5.9g 17.2g 0.1g 16% 30% 19% 2%

of the reference intake. See page 8.

Carbohydrate 39.5g; Protein 11.0g; Fibre 4.5g Source of protein, which supports the maintenance of muscle mass

*

F L U F F Y B A N A N A PA N C A K E S Fr u i t & n u t c r u m b, yogur t & honey Forget messing around with the kitchen scales, my one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn’t be easier!

HEALTHIER SWAP

‘Wholemeal flour is higher in fibre, while bananas are a source of potassium*.Õ

You can watch Jamie’s healthier recipes at tes.co/Jamie 64

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

Potassium supports the maintenance of normal blood pressure

JAMIE OLIVER

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Everyday easy

F ive satisfying dinners to s e e yo u an d yo ur famil y thro ug h th e we e k

YA K I S O B A Serves 4 Takes 20 mins Cost per serve ÂŁ1.79 1 tbsp olive oil 320g pack edamame & vegetable stir-fry mix 250g pack dried medium egg noodless or soba noodles 2 red chillies, deseeded and finely sliced ced into long strips 4 garlic cloves, crushed or finely chopped 8cm piece ginger, peeled and grated 2 eggs, lightly beaten 150g pack ready-to-eat coldwater prawns 3 tbsp reduced-salt soy sauce, plus extra to serve (optional) 1 tbsp toasted sesame oil 100g bunch spring onions, finely sliced 2 tbsp sesame seeds, toasted

1 Heat a large, nonstick wok or frying pan over a high heat. Add the olive oil and stir-fry mix, and stir-fry for 4-5 mins until golden. Meanwhile, cook the noodles to pack instructions, then drain well.

2 Stir most of the chilli, the garlic and ginger into the veg; stir-fry for 2 mins over a medium heat. Meanwhile, heat a separate nonstick frying pan over a medium-high heat and pour in the

egg. Allow to set slightly, then add the prawns and stir-fry for 1-2 mins to heat through and break up the egg.

3 Add the egg and prawns, noodles, soy sauce and sesame oil to the veg.

Toss together with tongs, then add the spring onions and toasted sesame seeds and toss again.

4 Divide between 4 shallow bowls, scatter with the remaining chilli and serve with extra soy sauce, if you like.

Each serving contains Energy

1833kJ 436kcal 22%

Fat

Saturates

17g 3g 25% 15%

Sugars

Salt

4g 5%

2.1g 34%

of the reference intake. See page 8.

Carbohydrate 51g Protein 22g Fibre 3g

320g pac k edamam e& vegetable stir-fry m 100g bun ix ch spring on 350g pac k broccoli ions 4 sweet p otatoes 2 red pep pers 900g flou ry 180g pack potatoes ka 1 cauliflow le er 2 celery st ic 20g fresh ks coriande r 80g fresh flat-leaf p arsley 2 red chil lies 8cm piec e ginger 130g pack diced cho rizo 300g pac kc 150g pack hicken breasts ready-to-e at coldwate r prawns 265g pac k skinless boneless basa fillets 150g crust y bread o r 250g pac k dried m ciabatta edium egg noodles o r soba no 300g pen odles ne 100g froze n spinach 150g froze n peas FROM YO UR butter, cru STORECUPBOARD shed chill ies, dried oregano, 7 eggs, fla ked almo garlic, 2 le nds, mons, me dium curr powder, o y live oil, Pa rmesan, p nuts, plain ine flour, 1 re d wine vine gar, sesam onion, red e oil, sesa seeds, sm m oked pap rika, soy sa e sunflower uce, oil, 1 vege table stoc k cube

FIVE MEALS, FIVE DAYS, ONE LIST

66

MIDWEEK MEALS

C AU L I F L O W E R P I L A F Serves 4 Takes 30 mins Cost per serve 98p 1 cauliflower (about 1kg), broken into florets 2 tbsp olive oil 2 celery sticks, finely sliced 20g fresh coriander, stalks and leaves chopped and kept separate 2 tbsp medium curry powder ½ lemon, zested and juiced, plus wedges to serve (optional) 1 vegetable stock cube, made up to 100ml 100g frozen spinach 150g frozen peas 4 eggs 2 tbsp flaked almonds, toasted (optional)

1 Blitz the cauliflower, in batches, in a food processor until it’s very finely chopped and resembles rice. Continue until the whole cauliflower has been used up, taking care not to process it too finely.

2 Put 1 tbsp oil in a large, lidded, nonstick frying pan over a low-medium heat. Add the celery and coriander stalks and cook for 6-8 mins until softened slightly. Add the curry powder and cook, stirring, for 2-3 mins until fragrant, then add the cauliflower rice and lemon zest. Pour over the stock, cover and cook for 5 mins until the cauliflower is tender.

3 Meanwhile, put the spinach and peas in a heatproof bowl and cover with boiling water. Set aside for a few mins to defrost, then drain and stir into the cauliflower. Cook for 1 min, then add the lemon juice and season to taste.

4 Put the remaining 1 tbsp oil in a separate large lidded frying pan over a medium heat and fry the eggs for 2-3 mins, or to your liking, covering with a lid to cook the tops. Stir most of the chopped coriander leaves into the cauliflower rice and divide between plates. Top with a fried egg and the toasted almonds, if using. Scatter with the remaining coriander leaves and serve with the lemon wedges for squeezing over, if you like.

Each serving contains Energy

1111kJ 265kcal 13%

Fat

Saturates

Sugars

Salt

15g 3g 10g 1.6g 21% 16% 12% 27%

of the reference intake. See page 8.

Carbohydrate 18g Protein 17g Fibre 7g High in protein; source of folate

£4 MEAL! For more budget midweek meals, visit tes.co/£4

67

C H I M I C H U RRI F I S H T R AY B A K E Serves 4 Takes 50 mins Cost per serve £1.51 4 small sweet potatoes (about 700g), scrubbed and cut into wedges 1 large red onion, cut into wedges 2 red peppers, thickly sliced ½ x 100g pack fresh flat-leaf parsley 3 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped ½ tsp crushed chillies ¼ tsp smoked paprika 2 tsp dried oregano 265g pack skinless boneless basa fillets, halved widthways

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, onion and peppers in a large roasting tin.

2 To make the chimichurri dressing, put the parsley, oil, vinegar, garlic, crushed chillies, paprika and 1 tsp oregano into a food processor. Blitz until the parsley is finely chopped and you have a thick sauce; season to taste.

3 Add 1 tbsp of the sauce to the veg in the tin and toss together. Scatter over the remaining oregano, then roast for 25-30 mins until the vegetables are just tender. Top with the fish fillets and return to the oven for 5-10 mins until the fish is cooked through.

4 Add 2-3 tbsp cold water to the remaining sauce and stir well to make a pourable dressing. Spoon over the roasted veg and fish to serve.

Each serving contains Energy

1391kJ 330kcal 17%

Fat

Saturates

Sugars

Salt

11g 2g 17g 0.7g 15% 11% 19% 11%

of the reference intake. See page 8.

Carbohydrate 46g Protein 16g Fibre 8g 2 of your 5-a-day; high in vitamin C

68

MIDWEEK MEALS

C H A RRE D B RO C C O L I & C H O RI Z O PA S TA Serves 4 Takes 25 mins Cost per serve £1.19 130g pack diced chorizo 1½ tbsp olive oil 350g pack broccoli, cut into small florets, stalk trimmed and roughly chopped 3 garlic cloves, finely chopped ½ tsp crushed chillies 300g penne 50g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor 1 tbsp pine nuts 1 lemon, zested and juiced 15g Parmesan, finely grated

and reserved cooking water. Toss everything together for 2 mins over a low heat until a light sauce forms, then divide between 4 bowls and serve sprinkled with the pine nut and lemon crumbs.

Each serving contains Energy

2144kJ 508kcal 25%

Fat

Saturates

18g 5g 26% 26%

Sugars

Salt

4g 5%

1.5g 25%

MAKE IT CHEAPER

Swap the pine nuts for sunflower seeds, or leave them out entirely.

of the reference intake. See page 8.

Carbohydrate 67g Protein 23g Fibre 4g 1 of your 5-a-day; source of protein

1 Heat a large, lidded nonstick frying pan over a medium heat. Add the chorizo and dry-fry for 2-3 mins until it begins to release its fat, then cook for a further 1 min until turning crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper; set aside.

Wipe the pan clean.

2 Return the pan to the heat, add 1 tbsp oil and the broccoli; increase the heat to high. Stir-fry for 4-5 mins until lightly charred all over but still quite firm, then reduce the heat to low. Add the garlic, crushed chillies and 4 tbsp water; cover and cook gently for 3-4 mins until tender. Stir in the chorizo and remove from the heat.

3 Meanwhile, cook the pasta to pack instructions. Drain well, reserving about 6 tbsp of the cooking water.

4 Heat the remaining ½ tbsp oil in a separate nonstick frying pan over a medium heat. Add the breadcrumbs and pine nuts and cook, stirring, for 5 mins until beginning to turn golden.

Stir in the lemon zest and Parmesan, and season with black pepper.

5 Add the cooked pasta to the broccoli, along with the lemon juice

69

CHICKEN SCHNITZEL WITH ‘KIEV’ MASH Serves 4 Takes 30 mins Cost per serve £1.68 900g floury potatoes (Maris Piper or King Edward), cut into 5cm chunks 300g pack chicken breasts, halved horizontally 3 tbsp plain flour 1 large egg, beaten 100g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor 25g Parmesan, finely grated 3 tbsp sunflower oil, for frying 180g pack kale, any tough stalks discarded 50g butter 6 garlic cloves, very finely chopped 30g pack fresh flat-leaf parsley, finely chopped 70

For more midweek recipes, visit tesco.com/realfood

1 Boil the potatoes for 20 mins or until completely tender. Drain, return to the pan, season and mash until smooth.

Cover and set aside.

2 Meanwhile, preheat the oven to gas 1, 140°C, fan 120°C. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm. Put the flour, egg and breadcrumbs on 3 large plates.

Season the flour. Add the Parmesan to the breadcrumbs and mix well.

3 Heat 2 tbsp oil in a large frying pan over a medium heat. Coat the chicken in the flour, then dip in the egg; lastly, dip in the cheesy breadcrumbs to coat. Fry 2 chicken pieces for 3 mins each side or until cooked through and golden. Transfer to a baking tray and put in the oven to keep warm. Repeat with the remaining chicken, adding the remaining 1 tbsp oil to fry. Switch off the oven (the residual heat will keep the

chicken warm without overcooking).

Alternatively, bake the chicken on a lined baking tray in an oven preheated to gas 6, 200°C, fan 180°C, for 8-10 mins until cooked through.

4 Cook the kale in a pan of boiling water for 2-3 mins, then drain well. Return the empty pan to the heat and add the butter to melt. Stir in the garlic and cook for 2 mins over a low heat, then stir in the parsley; season. Stir 1 tbsp of the garlic butter into the mash, then stir 2 tbsp boiling water into the remaining butter to make a sauce.

Serve the mash and kale with the chicken, and the sauce drizzled over.

Each serving contains Energy

2399kJ 572kcal 29%

Fat

Saturates

26g 9g 37% 46%

Sugars

Salt

4g 4%

1.1g 18%

of the reference intake. See page 8.

Carbohydrate 56g Protein 32g Fibre 5g

RECIPES LUCY JESSOP PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

MIDWEEK MEALS

FUSS-FREE MEALS

RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN Packaging subject to change

Cottage pie with root vegetable mash

5

Serves 6 Cost per serve ÂŁ1.56

Preheat the grill to high. Heat 1 tbsp olive oil in a large, lidded saucepan over a medium heat. Add a 720g pack Vegetable Soup Mix, cover and cook for 15 mins, stirring occasionally, until softened. Transfer to a plate. In the same pan, cook a 750g pack Lean Steak Beef Mince (5% Fat) for 7-10 mins, stirring occasionally, until browned. Return the veg to the pan, stir in 2 tbsp Plain Flour, then add a 300g pot Roast Beef Stock and 100ml boiling water. Simmer for 5 mins, then season and spoon into a large, deep pie dish. Heat 2 x 425g packs Root Vegetable Mash to pack instructions, then spoon over the mince to fully cover. Drizzle with a little olive oil, if you like, then grill for 5 mins until golden and piping hot.

Each serving contains Energy

1475kJ 351kcal

18%

Fat

Saturates

Sugars

Salt

10g 4g 9g 1.3g 14% 22% 10% 22%

of the reference intake. See page 8.

Carbohydrate 29g Protein 33g Fibre 7g 1 of your 5-a-day; low in fat; high in protein; source of vitamin C

ingredient Easy ideas for midwe ek dinners

Spiced vegetable bl ffritters itt with poached egg

Serves 2 Cost per serve ÂŁ1.62

Mix a 300g pack Spiced Tomato Quinoa in a bowl with 3 tbsp Plain Flour, 5g chopped fresh Coriander and a British Medium Free-Range Egg. Heat 1 tbsp olive oil in a nonstick frying pan over a medium-high heat and add a ladle of batter (a quarter of the mix) into the pan, flattening to 1cm thick. Repeat with another ladle of batter. Cook for 3-4 mins each side until golden; transfer to a plate. Repeat with the remaining batter. Meanwhile, bring a pan of water to the boil, reduce to a simmer and poach 2 eggs for 3 mins. Remove with a slotted spoon; drain on kitchen paper.

Divide the fritters between plates and top with a poached egg, 2 tbsp Guacamole, more coriander and a twist of pepper.

Brilliantly simple

Each serving contains Energy

1982kJ 475kcal

Fat

Saturates

27g 6g 24% 38% 29%

Sugars

Salt

5g 6%

0.6g 10%

For more quick, easy recipes and videos, visit tes.co/5ingredient

of the reference intake. See page 8.

Carbohydrate 39g Protein 19g Fibre 7g

73

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MIDWEEK MEALS

DINNER FOR TWO

G rains take centre stage in these colour ful dishes

SALMON PARCELS WITH WILD RICE, PESTO & BROCCOLI

MISO AUBERGINE & BROWN RICE BOWLS

SPICED L AMB & BULGUR PIL AF

VEG & GR AINS SOUP 75

MIDWEEK MEALS

Serves 2 Takes 35 mins Cost per serve £2.60 1 tbsp olive oil, plus 1 tsp 1 red onion, finely chopped 2 garlic cloves, thinly sliced 2 tbsp tomato purée 130g bulgur wheat 60g spinach 300g pack lamb leg steaks 10g flaked almonds, toasted (optional) 20g pomegranate seeds 5g fresh mint leaves, larger ones shredded 4 tbsp Greek-style yogurt, to serve (optional)

1 Heat 1 tbsp oil in a lidded saucepan over a medium heat.

Add the onion and cook, stirring occasionally, for 5-6 mins until soft. Add the garlic, mix well and cook for 30 secs until fragrant.

2 Put the tomato purée in a measuring jug and whisk in 250ml boiling water. Add the bulgur

VEG & GRAINS SOUP Serves 2 Takes 40 mins Cost per serve £1.20 1 tbsp olive oil, plus extra to serve (optional) 1 onion, finely chopped 1 carrot, finely chopped 1 leek, finely chopped 3 garlic cloves, finely chopped 2 salad tomatoes, finely chopped 1 tsp dried oregano 100g quick-cook seven grains ½ vegetable stock pot, made up to 600ml 100g spinach crusty bread, to serve (optional)

wheat to the pan with the onion and mix well. Pour in the tomato mixture and stir together. Bring to the boil, cover, reduce the heat to low and cook for 15 mins until the liquid has been absorbed and the bulgur wheat is cooked through. Remove from the heat and stir in the spinach. Cover and set aside for 5 mins to wilt, then season and mix well.

3 Meanwhile, heat 1 tsp oil in a frying pan over a high heat.

Season the lamb steaks on both sides and fry for 1½ mins to sear.

Turn over, reduce the heat to medium and fry for 3-4 mins until just cooked through. Transfer to a board to rest for 2 mins, then slice.

4 To serve, divide the bulgur wheat between 2 plates and top with the lamb. Scatter over the almonds, pomegranate seeds and mint. Serve with a spoonful of yogurt, if you like.

Each serving contains Energy

2362kJ 562kcal 28%

Fat

Saturates

21g 7g 30% 34%

Sugars

Salt

6g 6%

0.6g 9%

of the reference intake. See page 8.

Carbohydrate 57g Protein 39g Fibre 6g

2 Stir in the tomatoes, oregano and grains; pour over the stock.

Stir well and bring to the boil, then cover and reduce the heat to low. Simmer for 15-20 mins until the grains are cooked through.

3 Increase the heat to medium and bring the soup back to the boil. Add the spinach and cook for 5-6 mins until wilted. Using a hand blender, blitz briefly to a chunky consistency. Drizzle with a swirl of olive oil and serve with crusty bread, if you like.

Each serving contains Energy

Fat

Saturates

1262kJ 299kcal 15%

8g 12%

1g 7%

Sugars

of the reference intake. See page 8.

Carbohydrate 46g Protein 10g Fibre 8g 3 of your 5-a-day; low in fat; low in saturated fat; source of protein

1 Heat the oil in a large, lidded saucepan set over a medium heat. Add the onion, carrot and leek and cook, stirring occasionally, for 8-10 mins or until softened and coloured slightly. Mix in the garlic.

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Salt

10g 1.1g 12% 18%

For more meal inspiration, visit tesco.com/realfood

S A L M O N PA RC E L S W I T H W I L D RI C E , P E S T O & B RO C C O L I Serves 2 Takes 45 mins Cost per serve £3.17 250g pack cooked blend of 7 rice & grains 20g black pitted olives, roughly chopped 3 tbsp reduced-fat red pesto 1 lemon, ½ juiced, ½ thinly sliced 10g fresh basil, leaves thinly sliced 260g pack boneless salmon fillets 100g purple sprouting broccoli

pesto over each fillet. Top with the lemon slices and broccoli, then place a 30cm square of baking paper on top. Fold up the sides of the paper and roll up tightly around the filling.

3 Transfer to a baking tray and roast for 25-30 mins until the salmon is cooked through and the broccoli is tender. Scatter over the remaining basil leaves to serve.

Each serving contains Energy

2354kJ 561kcal 28%

Fat

Saturates

25g 4g 36% 19%

Sugars

Salt

4g 4%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 41g Protein 41g Fibre 6g

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put a piece of nonstick baking paper (about 40cm long) on a board. Tip the mixed rice and grains into a mixing bowl and separate using a fork. Add the olives, 2 tbsp pesto, the lemon juice and half the basil. Mix well, then tip into the centre of the baking paper.

2 Put the salmon on top of the grains and spread the remaining

M I S O AU B E RG I N E & B RO W N RI C E B O W L S Serves 2 Takes 50 mins Cost per serve £1.87 350g pack baby aubergines, halved lengthways 2 tbsp white miso paste 1 tbsp reduced-salt soy sauce 1 tbsp maple syrup 1 tbsp olive oil 150g brown rice 1 tbsp mirin 1 lime, ½ zested and juiced, ½ cut into wedges to serve ¼ cucumber (about 150g), thinly sliced 2 spring onions, thinly sliced 1 red chilli, deseeded and thinly sliced 5g fresh coriander leaves chilli sauce, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Gently score a diamond pattern into the flesh

side of each aubergine. Whisk together the miso, soy, maple syrup and oil in a bowl and brush over the aubergine flesh.

Arrange, cut-side up, on a baking tray and roast for 35-40 mins until sticky and tender.

2 Meanwhile, cook the rice to pack instructions; drain and return to the pan. Add the mirin, lime zest and juice and mix well.

3 Divide the rice between 2 bowls and top each with the cucumber and aubergines, spooning over any juices from the dish. Scatter over the spring onions, chilli and coriander. Drizzle over the chilli sauce, if using.

Each serving contains Energy

Fat

Saturates

1758kJ 421kcal 21%

9g 13%

2g 8%

Sugars

Salt

13g 1.9g 15% 31%

of the reference intake. See page 8.

Carbohydrate 78g Protein 9g Fibre 3g

RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

SPICED LAMB & BULGUR PIL AF

New

FOR THE LOVE OF SNEAKERS INTRODUCING A COMPLETE SYSTEM OF PREMIUM SNEAKER CARE PRODUCTS

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LEFTOVERS

USE IT ALL

FREEZE IT

Cake freezes well, particularly if it’s un-iced. Wrap tightly in clingfilm, then in foil – this helps ensure no moisture gets in.

Frosted cake can also be frozen: chill to harden the buttercream, then wrap as above. Freeze for up to three months. Defrost in the fridge before bringing to room temperature.

We’re on a mission to help you make p ea ce with your lef tovers, one ingre dient at a time.

This month: c a ke

S WORDS BRYONY BOWIE PHOTOGRAPHY TERRY BENSON FOOD STYLIST LUCY JESSOP PROP STYLIST LUIS PERAL * Source: Protein World **Source: WRAP

quidgy birthday brownies and bake-sale drizzles, buttercream-laden showstoppers and the classic Victoria sponge – cake is a big part of our culture, and 77% of us believe there’s not much that can’t be sorted with tea and a slice of cake*. But cake is also one of the 10 most wasted foods in the UK**. Read on to learn how to keep cake fresher for longer, and some new ideas to help use it up.

78

STORE IT RIGHT

Most cakes can be stored in an airtight container at room temperature – they’ll last longer if they’re completely covered in frosting, as this acts as a barrier to stop the sponge going stale. Storing cake in the fridge will make it go stale quicker – but if it’s filled with fresh cream or soft cheese it needs to be refrigerated.

THINK AHEAD

If you’re baking a day or two ahead, it may be better to wait until the day you’re serving to decorate it. Once cake has been cut, you can help stop it going stale by using cocktail sticks to attach slices of bread to the ‘open’ parts. The bread will turn stale, but the cake will stay moist (don’t let the bread go to waste, either – blitz into breadcrumbs and freeze).

MORE THAN

75

THOUSAND TONNES

of cake are thrown away every year in the UK**

3 WAYS TO USE IT UP XXX XXXX STALE MADEIRA

FRENCH TOAST XXXXX XXXXX Beat eggs into withcold a little Stir pesto mash milk.

Cut thick of and shape ballsslices around cake and dip in theDip egg; mozzarella cubes. fry for a few in beaten egg,mins coateach in side until golden.

Serve breadcrumbs, drizzle with oil, fruitthen compote or a bake for drizzle 20 minsof orsyrup. until golden.

XXX XXXX CAKE FROSTED

CAKE XXXXXPOPS XXXXX Crumble andlemon mix Mix crèmecake fraîche, with zest, enough choppedextra spring buttercream toherbs form onions and soft a malleable mix.

Roll (parsley, basil, mint and into balls.

Chillseason. to set, dill work well); then dip boiled in melted Mix with potatoes. chocolate to coat.

Mix with boiled potatoes.

XXX XXXX CAKE CRUMBS

XXXXX XXXXX MINI TRIFLES Toss roasties with until Bake cake crumbs crisp.

Tippaprika, into glasses; smoked then drizzle over with a limoncello. tub of Pour over raspberry arrabbiata sauce and jelly. set, top bake When for 15 mins.

Serve with chopped lemon curd, cream parsley, and raspberries. lemon wedges and aioli.

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IT P E KE S H FRE

LIVING Home

Beauty

Wellbeing

CLIP IT!

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Get creative, feel inspired or plan a holiday – turn a display board into a positive space in your home.

Memories Photo Box Frame, £8

IT’S A SPRING THING • Beautiful blooms for Mum • C elebrate your streng ths • How to get a goo d night’s sle ep 81

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MOTHER’S DAY GIFTS

PRETTY PERFECT

Fox & Ivy Floral Scented Multi-Wick Candle, £6 Cherry Blossom & Rose

C andles and dif fusers make gorge ous gif ts for Mother ’s Day. E xplore the full ranges in store

Spa 100ml Reed Diffuser – Relax, £9 Rose & Lotus Flower Spa Scented Candle – Calm, £5 Jasmine & Orange Blossom

Spa Scented Votive Candles – Peace, £6 Lavender & Chamomile set of three

Fox & Ivy Lustre Candle, £8 Cherry Blossom & Rose

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Fox & Ivy Votives, £8 Cherry Blossom & Rose set of three

Scented 40ml Reed Diffusers, £7 Creamy Vanilla set of two

83

…a gorge ous b ouquet. Thank your mum with one of these floral displays

Tesco Finest Lottie bouquet, £30

Seasonal Vase in glass container, £15

84

Tesco Finest Fleur bouquet, £10

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Love is…

MOTHER’S DAY GIFTS Deluxe Basket, £10

Chrysanthemum Hatbox, £10

Luxury bouquet for just £20

Tesco Finest My Lovely Mum bouquet, £20

Tesco Finest Rose and Lily bouquet, £15

Cerise Kisses bouquet, £5

85

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WELLBEING

Understanding your streng ths – and not letting your weaknesses get in the way – can help you b e more successful, and fe el more conf ident and fulf ille d. Here’s how…

87

M

ost people enjoy receiving compliments.

But the fact is, we are more likely to remember criticism than praise.

And while being aware of your faults may be important, a Harvard Business Review study has shown it doesn’t translate to better performance: criticism often puts up your defences and knocks your confidence. Praise, on the other hand, encourages and drives you to do even better.

So understanding your good points and capitalising on them is worthwhile. Another study revealed that people who use their strengths every day are six times more likely to be engaged in their jobs, and three times more likely to report having an excellent quality of life, than those who don’t*.

‘The more we get to use our strengths, the happier we become,’ says Helen Tupper, co-founder of career development and training consultancy Amazing If (www. amazingif.com). ‘If you’re happier at work, where you

‘Generally, people find it a lot easier to list things that they’re not good at than things they are good at,’ says Helen.

Interestingly though, Helen’s technique doesn't seek to improve those weaknesses – rather it aims to help you convert them into strengths.

‘For example, if you’re not good at facts and figures, you might instead be very creative,’ she says.

‘Or if you’re naturally reserved, maybe you’re a really good listener, which is a brilliant skill.’

Helen explains, ‘People often struggle to articulate their strengths, so we help them to generate a list, starting with this equation: natural talents + experience = strengths.

Natural talents are things you’ve been good at since childhood. Because you don’t have to work at these skills, some people take them for granted, and assume everyone’s good at it. But that’s not true.’ To help realise your own natural talents, try jotting down an example of a time where you think you did really well.

Then there’s the experience part.

‘These are the strengths you’ve honed throughout your life,’ says Helen.

Perhaps you’ve developed skills from your job or home life, such as working as a team or managing the household bills and budgets.

88

spend most of your time, the knock-on effect is that you’ll feel happier in your home life and relationships.’

It matters less what other people are good at, or what you’re not so good at. Your strengths are ultimately the things that make you great at being you – they’re the things your friends and family love about you and that your colleagues value in you.

Read on for our expert tips on playing to your strengths.

It’s time to cast aside criticism and self-doubt, and let those attributes shine through!

‘Once you’ve established a list of all the things you’re good at – your strengths – focus on identifying your Super Strengths: things you are great at,’ says Helen. Honestly, there will be something you’re great at, even if you can’t think straight away what that is! ‘All four of the factors below need to be at play to differentiate a Super Strength from a strength,’ explains Helen. ‘These are things that make you uniquely you.’

Something that makes you very happy

1 2 3 4

Something in which you have had a lot of success Something you do a lot and upon which you are continually building Something that is known to other people

WORDS KATRINA HARPER-LEWIS PHOTOGRAPHY TERRY BENSON TYPOGRAPHY GRAHAM SAVILLE PROP STYLING AGATHE GITS CLOTHES STYLING BOO HILL HAIR & MAKEUP OLIVIA FERRER MODEL MOT MODELS * Source: Gallup

WELLBEING

‘When you are using your strengths you’re more likely to be successful, and that is a significant part of confidence,’ says Helen. ‘To help build that confidence, ask yourself every day, “How have I used my strengths today to be successful?”’

Now to put your newfound strengths into practice:

1

Job crafting ‘Your job will evolve over time without your realising. Think about how you can use the things you’re great at doing to feel happier and more motivated.’

2

Strengths-based feedback ‘Ask friends, family and colleagues, “When have you seen me at my best?” Their answers will help you see how and where your strengths show up in all areas of your life.’

3

Develop your strengths elsewhere ‘Look for opportunities to use your strengths in different contexts, such as helping a friend with something outside of work. Equally, improving your negotiation skills at work could help you become more diplomatic in your relationships at home.’

Let’s be honest: nobody enjoys having their weaknesses pointed out to them. Self-doubt researcher, coach and podcaster Sas Petherick (saspetherick.com) explains, ‘Criticism tends to hurt because we have memories associated with being criticised.’

But there’s also some science behind it. ‘Our sensitivity to criticism is neuro-biological,’ Sas says. ‘We have a built-in “negativity bias”, which means our brains are more impacted by information we deem to be negative.’

But not all criticism has to be negative. ‘When offered in a helpful, kind or constructive way, it can be really beneficial, help us improve in our professional lives, and cultivate intimacy and trust in our personal lives,’ Sas explains.

‘We all have blind spots and we are all learning as we go. Just remember your strengths aren’t negated by criticism, and not all criticism is worthy of your attention. You get to decide.’

A study showed that 67% of employees whose managers focused on their strengths were engaged in their work, compared to 31% of employees whose managers focused on their weaknesses* 89

E291

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Remanufactured Ink Cartridge

Remanufactured Ink Cartridge

Remanufactured Ink Cartridge

Remanufactured Ink Cartridge

For use in Epson inkjet printers SC526242

For use in Epson inkjet printers SC526242

For use in Epson inkjet printers SC526242

For use in Epson inkjet printers SC526242

Black

Cyan

Magenta

Yellow

USE OO P M A SH YOUR ON E? FAC e o is mad Shampo ?

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Subject to availability at selected Tesco stores.

BEAUTY

5

WEARABLE TRENDS

Yes, you ca n wear catwalk trends – we’ve aske d the exp er ts for their tips and tricks

Blue complements ever y eye colour

1

Spotted on the catwalk at Marc Jacobs and Erdem, bright eyes are beautiful. ‘You don’t have to go overboard,’ says makeup artist Freya Danson Hatcher. ‘Less is more. Keep the rest of your makeup simple and pick nude shades for lips and cheeks.’ For day, opt for vibrant eye pencils. ‘Use the pencil along the water line of your eye and wear mascara on the top lashes.’

Alternatively, line your upper lid with pencil, winging the colour out at the end.

‘For night-time, line the top and bottom lash line with pencil, softening edges with a brush or try an eyeshadow stick.’ Max Factor Masterpiece Kohl Kajalc Pencil in Azure, £5.50*, or Rimmel London Ultimate Kohl Kajal Liner in Carbon Sapphire, £6*.

In selected stores only

Bronze blush

*

BRIGHT AND BEAUTIFUL

Glowing, just-offthe-beach skin is one of the biggest trends for spring. ‘The way to wear it this season is to apply it to your cheeks and temples like a blusher,’ says makeup artist Emma Miles. ‘Use a soft powder brush to dust it on, then take a clean makeup brush and blend it into your skin.’ And whether you opt for matte or luminous, there’s a bronzer for you.

Follow Emma’s guide…

• Pale skin tones look best with lighter, cool-toned bronzers.

• If you have olive skin, wear bronzes with warm undertones.

• Black skin suits deeply pigmented bronzers with red or yellow undertones. Avoid lighter shades, which can look ashy.

• For Asian skin, try bronzers that add warmth without being too glittery.

Rimmel London Natural Bronzer in Sun Glow (left), £6, is great for most skin types.

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BEAUTY

3

How-now brows

Brushed-up brows are often all you need to make you feel and look ‘done’, even if you only wear a slick of lipgloss or a flick of mascara. And bigger, bolder eyebrows are a quick way to update your look, as seen on the catwalks at Moschino and Fendi. ‘Start by taming your brows,’ says expert Chermaine Kyriacou (browhaus.com).

‘Using a clean mascara brush or brow spoolie, direct the hair upward at a 45-degree angle, then swipe on a clear brow gel to hold brows in place.’ To create a bolder brow, pick a shade of brow gel, powder or pencil that matches your natural brow colour. ‘Focus on the outer half of your brows, from the arch to tail, and use a pencil or powder (applied in upward strokes), to fill in gaps and add emphasis,’ says Chermaine. Finish by blending the colour with a brow brush. Rimmel London Brow This Way Kit, £4, contains two shades of easy-toapply shaping and defining powder.

M a ke yo u r na ils

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WORDS KARENA CALLEN PHOTOGRAPHY PIXELEYES, REX IMAGES, TRUNK ARCHIVE Promotion runs 21 February to 20 March 2019. Normal price £22

arkle Glittery nails are not just for tweens and teens. ‘Glitter can be grown-up and super-stylish,’ says celebrity manicurist Glenis Baptiste. Making an appearance on the catwalks at Kate Spade and Anna Sui, it’s how you wear the glitter that makes the difference.

‘My tip is to apply a fine layer of glitter over a metallic nail polish to add subtle sparkle, or sweep it over a base coat of colour that matches the shade you’ve chosen.’ For a multi-coloured mani, finish with Rimmel London Glitter Finish Top Coat, £6.

5

Curls are making a comeback, but how best to wear them?

‘The latest trend is to use the largest curling tongs you can find,’ says stylist Michael Douglas, Clairol Hair Ambassador. ‘Wrap hair around the tong from root to tip, rather than from the ends.

Ensure the curls go the same way and the curls on each side of your head curl away from your face for a natural effect.’

Brush through, then tip your head upside down and spritz with hairspray.

Invest in TREsemmé Perfectly (Un)Done Curling Tong, £17* – it has a ceramic coating to protect hair from heat damage.

*

sp

HINT OF GLITTER

Wild thing

GIVEAWAY

The ME-TIME box

We’re giving you the chance to win one of 10 boxes filled with floral-themed delights: share your prizes using #metimebox 1

3

1 Soft pink, duck-egg blue and on-trend metallic make this mug feel special. Add Fox & Ivy Pink Crane Mug, £5, to your cupboard.

2

2 Update nails for spring with a swipe of true pink polish. We like Rimmel London Super Gel Nail Polish in Grape Sorbet, £6.

3 Fill your home with the deliciously fruity and crisp scent of Tesco Geometric Scented Tin Candle in Rhubarb Flower, £3.50.

5 6

4 Add a flush of colour to your cheeks with Max Factor Cream Puf Powder Blush in Nude Mauve, £9.

4

5 Treat yourself to a fragrant brew made with real rose petals: Tesco Finest Black Tea with Rose 15 bags, £2.99.

6 The sweet scent of FCUK Romantic Lily & Musk Fragrance Mist 250ml, £6, is enriched with vitamins C and E.

7 8

7 Leaving skin feeling supermoisturised and rose-scented, Nivea Rose & Argan Oil Lotion 400ml, £6, is a must-try.

PHOTOGRAPHY PIXELEYES PROP STYLING AGATHE GITS

8 High shine, true colour and a shot of vitamin E – Rimmel London Oh My Gloss! Lipgloss in Stay My Rose, £5.50, has it all.

one of 10 boxes

To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxmarch by 23:55 on 9 April 2019. Please read the full terms and conditions online before entering.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date is 23:55 on 9 April 2019. Only one entry per household. Internet access required for entry. Ten winners randomly drawn. Ten prizes, each prize is a hamper box containing 1 x Fox & Ivy Pink Crane Mug, 1 x Rimmel London Super Gel Nail Polish in Grape Sorbet, 1 x Tesco Geometric Scented Tin Candle in Rhubarb Flower, 1 x Max Factor Cream Puff Powder Blush in Nude Mauve, Tesco Finest Black Tea with Rose 15 bags, 1 x FCUK Romantic Lily & Musk Fragrance Mist 250ml, 1 x Nivea Rose & Argan Oil Lotion 400ml, 1 x Rimmel London Oh My Gloss! Lipgloss in Stay My Rose. Products may differ in appearance from images shown. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/beautyboxmarch before entering.

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WELLBEING

TO SLEEP Here’s how to calm a busy brain at b e dtime so you can n o d o ff m ore

LIST YOUR WORRIES You might have heard the advice to ‘dump down’ your worries in a notebook before going to bed. The idea is that this gives your mind permission to stop fretting over your problems and so sleep peacefully.

But adding potential solutions in that notepad is even better. One study* found that volunteers asked to write down their worries plus how they might tackle them had less repetitive worrying thoughts at bedtime than those who just jotted down their concerns.

PLAY MIND GAMES Try counting backwards from 1000, in fives. Concentrating on a mental task like this helps focus away from worries, while the rhythmic pattern of counting in blocks can lull you to sleep.

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easi l

y

BE IN ‘THE NOW’ Concentrate solely on the present to help calm your mind. To do this, focus on your breath. ‘Breathe in for four and out for six, with your belly rising on the in breath and falling on the out,’ says Becks Armstrong, mindfulness coach (clarity.app). ‘As you inhale, tighten your muscles from top to toe, and as you exhale, release them, sigh and sink into relaxation.’

SEND YOUR THOUGHTS TO PARADISE Conjure up images of a golden sand beach or a field full of colourful wild summer flowers.

Oxford University researchers found that insomniacs who were told to visualise a happy place or a relaxing scene drifted off to sleep much sooner than when instructed to think of nothing or to count sheep. Counting sheep was found to be simply too tedious to distract them from any worries they were having, whereas using imagery was engrossing enough to sidetrack their minds.

Research by The Sleep Council has found that almost a third of us find it difficult to sleep most nights, with 47% citing worry as the main reason why

ACCEPT YOUR SLEEPLESSNESS If you really can’t sleep you’ll experience not only the unpleasantness of being awake but possibly also nastier sensations such as anger, frustration or even panic. This will make sleep even more elusive. Accept your insomnia, though, and stop struggling and – paradoxically – you’re more likely to win the battle and get better sleep. If you still can’t sleep, remember the following pointers:

DON’T FEAR NOT SLEEPING. Tell yourself that everyone sleeps; it might take you a long time, but you will sleep eventually.

REMIND YOURSELF that the fact you are in bed and resting, even if you’re not sleeping, will do your body good and help you cope well the following day.

REASSURE YOURSELF that a few hours of sleeplessness will do you no great harm.

As your negative emotions about not sleeping subside, your stress response should switch off and you may well find yourself nodding off.

Get more tips from Kim Jones’ book, 222 Ways to Trick Yourself to Sleep.

WORDS KIM JONES PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR * Source: Behavioural Sleep Medicine

TRICK YOUR MIND

ADVERTISEMENT PROMOTION

EIGHT STEPS FOR

sound sleep Try these smart suggestions for drifting off…

*

Promotion runs 27 February - 9 April 2019; **Promotion: 3 for 2 available for 12 months; ***Promotion runs 27 February - 9 April 2019. Normal price £6; †Promotion: 3 for 2 available.

T I M E F O R A S OA K Taking a relaxing bath is a surefire way to help you wind down after a busy day, helping your body reach a temperature that’s ideal for rest. Shake in some Dr Salts Sleep Therapy 100% Dead Sea Bath Salts 1kg, £7, or 2 for £10*, with soothing lavender essential oil to help relax the body and calm the mind. With natural minerals, the salts help ease muscle aches and pains, to help you have a deeper night’s sleep.

6

Too much food or alcohol late at night can interrupt your sleep pattern.

Cutting down on caffeine in tea, coffee, energy drinks and fizzy drinks in the evening can help too.

Instead try a warm, milky drink or herbal tea.

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4 5

AND TO BED Adults need six to nine hours’ sleep a night, and the best way to get enough is to keep regular sleeping hours, so your body clock can stick to a pattern. Set an alarm to tell you to get ready for bed, and a second to get you into bed!

M O D E R AT I O N IS KEY

1

O V E RN I G H T RE C H A RG E Taking a night-time supplement such as Benenox 135ml, £12.50**, can make the morning easier. It’s a patented blend of honey, Sustamine (an amino acid dipeptide) and vitamin B6, which supports normal energy yielding metabolism. Try it in Blackcurrant or Lemon and Ginger flavour.

P O S I T I V E S L E E P S PAC E Your bedroom needs to be a peaceful place.

It should be dark, quiet and kept between 18-24°C. Televisions and other electronic gadgets can stop you sleeping, so remove or turn them off well before you try to sleep.

F RE S H - FAC E D Make Neutrogena Hydro Boost Hydrogel Recovery Mask 30ml, £3.50, part of your bedtime beauty routine and wake up to superhydrated skin. With hyaluronic acid, this mask wraps perfectly around your face and delivers the equivalent of a 30ml bottle of concentrated hydrating serum in just 15 minutes, leaving your skin feeling refreshed and supple.

RI N S E O U T

Let Listerine Nightly Reset Mouthwash 400ml, £3***, get to work while you sleep.

The new mouthwash, in Midnight Mint flavour, remineralises enamel to strengthen teeth due to its high levels of fluoride.

If used twice daily it reduces acid production, plaque and germs, and cleans deeply.

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HERBAL REMEDIES Can’t switch off at night? Nytol Herbal Simply Sleep One-A-Night 21 tablets, £6†, can be used for a good night’s sleep.

It contains valerian root extract, which has been used in traditional herbal medicine to promote sleep.

Nytol Herbal Simply Sleep One-A-Night tablets contains Valerian root extract, a natural active ingredient. Traditional herbal medicinal product for use in the temporary relief of sleep disturbances exclusively based upon long-standing use as a traditional remedy. Always read the label.

FUNDRAISING

Join the

RACE for life Get involved, have fun and help raise vital funds for Cancer Research UK Life at one of 400 events across the UK this summer.

You don’t have to be the fastest or the fittest to take part, it’s about uniting against a disease that affects us all in some way.

There are no prizes for first place and everyone is free to complete the courses in their own time. If you’ve attended a Race for Life event before, you’ll know the buzzing atmosphere and support for all participants at the event really is something special.

For more information, visit tesco.com/raceforlife

ANOTHER WAY TO HELP Tesco will donate £20,000 to Race for Life through the sale of Cancer Research UK Mother’s Day cards in store. They feature 16 stories from Tesco customers and colleagues.

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Why it matters Louise’s story Discovering she was pregnant in spring 2015 should have been a happy moment for Louise Wilson, but after being diagnosed with breast cancer 10 days earlier, it was terrifying news. Despite her fears, her medical team reassured her she could continue with the pregnancy as well as receive treatment. After recovering from surgery in May, Louise went on to run Race for Life just two weeks later. ‘I did walk most of it but ran across the finish line,’ she says.

After completing chemotherapy in November, she gave birth to Millie on New Year’s Eve. Louise is still on hormone treatment and receives six-monthly reviews with her oncologist, but has been running Race for Life with the ladies LG Fitness group in Whickham, Gateshead, ever since. Over the last four years, they have raised £24,000 for Cancer Research UK. ‘Race for Life is a wonderful, powerful experience that brings together people of all fitness levels,’ says Louise. ‘We attend as a family.

I run with my eldest daughter, Poppy, five. My husband and Millie, now three, cheer us on.’

PHOTOGRAPHY CANCER RESEARCH UK

M

ore than nine million people have taken part in Cancer Research UK’s Race for Life over the last 25 years, in partnership with Tesco – amazing! They have raised more than £850 million in the process to help fund the charity’s lifesaving work. While this is an incredible achievement, we know the race to find a cure for cancer sadly isn’t over – Cancer Research UK still has vital work to do, and that requires fundraising. You can help by signing up and inviting your family and friends to join the Race for

PRIZE DRAW

WIN

Your stay will be ba sed at the amazing Westin Savannah Ha rbor Resort

a city break to Savannah, USA

A break away doesn’t always have to be about the beach. For many, beautiful Savannah in Georgia, USA, is an undiscovered holiday gem.

In association with Visit Savannah, we are giving away a seven-day holiday to Westin Savannah Harbor Resort, including United Airlines return flights, seven nights’ bed and breakfast and a six-day VIP city pass to one lucky winner.

The winner and their guest will fall in love with Savannah, with its world-class hospitality, romantic ambience and lively atmosphere. They’ll discover all the city has to offer, from festivals to art exhibitions, paddleboarding and kayaking to evenings on the town. With the excitement of the

city’s downtown, and Tybee Island and its charming colonial-era lighthouse is just 20 minutes away, there’s lots to explore.

New restaurants offer a fresh take on classic cuisine. Hot spots like The Grey, The Florence, Cotton & Rye, The Collins Quarter and The Wyld Dock Bar focus on fresh, locally sourced coastal dishes with a Southern spin that keep visitors craving more. And the best part? The ability to dine outdoors for most of the year.

Your home for the week will be The Westin Savannah Harbor Golf Resort & Spa, in Savannah’s Historic River District.

With its stunning views of the river and city, PGA Championship golf course, and Heavenly Spa, it’s a trip you’ll never forget.

For your chance to win, visit tes.co/savannah by 23:55 on 9 April 2019 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 6 March 2019. Closing date 23:55 on 9 April 2019. Only one entry per household. Internet access required for entry. One winner randomly drawn. Prize is for two adults 18+, staying seven nights at Westin Savannah Harbor Resort, Savannah, Georgia, USA, sharing a standard twin or double room on a bed and breakfast basis. The prize includes return economy flights with United Airlines from London to Savannah/Hilton Head International airport (departure airport dependent on date of travel, flights are indirect), taxes, one piece of hold baggage per person (up to 20kg) and a six-day VIP City Pass for two. Prize must booked by 30 September 2019, and travel completed by 31 December 2019, excluding 15 July-15 August 2019, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/savannah before entering.

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CRAVE IT

Big brunch croissant C RE A M Y S P I N AC H & PA RM E S A N C RO I S S A N T Serves 1 Takes 15 mins Cost per serve £1.38

Preheat the oven to gas 4, 180˚C, fan 160˚C. Heat 1 tsp olive oil in a frying pan over a medium heat, add 1 small finely chopped garlic clove and fry for 1 min.

Add 40ml single cream and 80g baby

TOP TIP This is an indulgent breakfast treat, but for a lower-fat version, omit the cream.

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spinach and cook for 3 mins to wilt, stirring occasionally. Meanwhile, halve 1 all-butter croissant lengthways, place on a baking tray and bake for 4 mins.

Heat 1 tsp olive oil in a nonstick frying pan over a medium heat. Fry 1 egg for 3-4 mins or until the white is set but the yolk still runny. Add 10g grated vegetarian hard cheese or Parmesan to the spinach; season. Continue to cook for 1-2 mins until thickened slightly. Spoon the spinach onto the

bottom half of the croissant, top with the fried egg, sprinkle with another 5g grated cheese and season with ½ tsp crushed chillies and some black pepper. Sandwich with the croissant top to serve.

Each serving contains Energy

1903kJ 457kcal 23%

Fat

Saturates

33g 15g 47% 73%

Sugars

Salt

4g 5%

1.1g 19%

of the reference intake. See page 8.

Carbohydrate 22g Protein 20g Fibre 3g

RECIPE LIBERTY FENNELL PHOTOGRAPHY STUART OVENDEN FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO

OH-GO-ON-THEN

‘FANTASTIC PUPPETRY.

THEATRICAL FAMILY MAGIC’ THE TIMES

THE TIMES

M A I L O N S U N DAY

LY R I C S B Y

ALAN AYCKBOURN MUSIC BY

STEVEN EDIS DEVISED BY

DIRECTED & CHOREOGRAPHED BY

ROGER SHEILA GLOSSOP CARTER THEATRE ROYAL HAYMARKET LONDON

WED 3 Ð SUN 28 APRIL PeterRabbitLive.com

PETER RABBIT™ / BEATRIX POTTER™ & © Frederick Warne & Co. 2019. Frederick Warne & Co is the owner of all rights, copyrights and trade-marks in the Beatrix Potter character names and illustrations. All rights reserved

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