Tesco magazine – May 2016 by Tesco magazine

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GREEN LIGHT FUN & GAMES Fresh, Easter feel-good, activities seasonal food the kids will love

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INGOOD THE MAKING TASTE

Creative projects Fresh, flavoursome, to try at recipes home seasonal

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

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

Food 8 IN SEASON

Gorgeous dishes made with May’s fresh crop

14 VARIETIES

We don’t need much encouragement to fire up the barbecue, and with the great weather (we remain optimistic), the bank holidays and National BBQ Week (30 May-5 June) all heading our way this month, there are plenty of reasons to get grilling. To help you do the same we’ve got a delicious line-up of easy barbecue recipes to enjoy with friends (page 41), plus plenty of fuss-free dishes to see you through May. We also have loads of brilliant activities for you to get involved in, from free ways to get fit (page 77) to our beginner’s guide to home and garden crafts (page 25) – each project providing a lovely way to spend an afternoon, as well as learn a new skill or even discover a new hobby you’ll love.

We put the spotlight on honey in all its forms

16 WHAT’S IN STORE

Brilliant new food and drink buys

41 GRILL SEEKERS

Inventive barbecue recipes to serve a crowd

48 RULE THE ROAST

A Vietnamese-inspired topside of beef

53 LA DOLCE VITA We explore the delights of Italian street food

57 BOTTLE BANK The perfect wines to enjoy alfresco

Caroline Shaw, ACTING EDITOR

The team EDITORIAL Acting editor Caroline Shaw Deputy editor Jo Wooderson Managing editor Tania Sansom Senior sub editor Lauren Hoffman Features Editor Aviva Attias Senior digital editor (food) John Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editors Elli Donajgrodzki, Tara Booth Content managers Martha Burton, Simron Chana Social media manager Sophie Taylor Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designer Jade Cooper-Collins Designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 01992 314 326 Senior client directors Alan Davis 01992 314 320, Tom Glenister 01992 314 254 Client directors Douglas Bonn 01992 314 253, Amanda Crofts 01992 314 227, Lorraine Davies 01992 314 256, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314172 Promotions and projects managers Susan Leydon 01992 314 318, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Acting head of food Jenny McIvor Group art director Iona Newton Business director Christina da Silva Senior account director Jessica Haigh Senior account manager Suzanne Ashley-Tagoe Account manager Kay Daylami Account executive Cherokee Seebalack PRODUCTION Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Rosalind Cassels, Frances Ewings, Rachel Linstead, Bruno Macdonald, Aisha Singleton, Julie Stevens, Dorinda Talbot, Lucie Tobin, Michaela Twite and Attalia Yaacov-Hai TESCO Head of content and conversation Emma Arnold Publishing Manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett 04

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

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

Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk twitter.com/tescoliving; twitter.com/tescofood facebook.com/tesco

59 EVERYDAY EASY

Delicious, budgetfriendly family meals to rustle up midweek

65 DINNER FOR TWO

Light midweek meals for dining à deux

69 TROLLEY DASH

Smart recipes using just a handful of ingredients

71 MASTERCLASS

Learn how to make mini Queen of puddings with our step-by-step guide

75 MAKE MORE OF IT

Clever ideas for using up your leftovers

96 RECIPE INDEX

All of this issue’s recipes in one handy place

Co n t ents

Family 25 MAKING GOOD

Get hands on with these brilliant craft, garden and baking projects

38 YOUR SUMMER FIRST-AID KIT

Bites, stings, scrapes and scratches taken care of

94 PRIZE DRAW

COVER PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Win a luxury family holiday to Fuerteventura

Living 7 JOIN THE CONVERSATION Your letters, tweets and emails

30 FOOD FOR THOUGHT

Tesco helps surplus food reach those in need

32 THE GREAT OUTDOORS

Make the most of your garden with stylish furniture and accessories

77 GET FIT FOR FREE

Exercise ideas that wonâ&#x20AC;&#x2122;t cost you a penny

80 FACE VALUE

Revamp your skincare routine for summer

85 BEAUTY CONFIDENTIAL

Gel-finish nail polishes are put to the test

87 MONEY HELP DESK

How to take back control of your finances

91 NOTEBOOK

All the usual events, savvy tips and tricks

98 BISCUIT TIN Bite-size reads to enjoy with a cuppa

71 05

I nb ox

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

Letters may be edited for length and clarity. *Open to UK residents, 18+. Normal exclusions apply. Send in your letter by 23·55 on 31 May 2016 for a chance to win a Kenwood Blend-Xtract Sport smoothie maker. One ‘Star letter’ will feature in each issue of Tesco magazine between May 2016 and October 2016. There is one prize to be won. Promoter: Tesco Stores Limited.

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tesco@tescomagazine.co.uk @TescoFood @TescoLiving facebook.com/tesco instagram.com/tescofood pinterest.com/tesco, pinterest.com/tescofood

ON THE HONEY I just want to say a massive thank you for your Honey cake recipe (Make It Special, February). I made it for my mum on Mother’s Day and she loved it. We all got to have a slice and it was delicious, and so simple to make. Lovely! Kirsteen, Greater Manchester RACKING IT UP I know you get plenty of letters about how good the mag is but, genuinely, I look forward to reading each and every issue. I don’t normally buy magazines, but I like picking up yours because it goes in a rack at home and everyone can have a browse. My son is currently trying to eat a much healthier diet and he has found information in your magazine about swaps he can make to his meals really useful. Thanks for a great read. Jen Shepherd, Suffolk #HEALTHY! Amazing yummy and #healthy family recipes in @Tesco free #Easter magazine. Lovely meal ideas :) #personaltrainer KellyHealth&Fitness @kellyhealthfit

EASTER BUN DAY Thank you for the hot cross bun recipe in your March magazine (Masterclass). My five-year-old daughter and I made them together over Easter. She really enjoyed herself in the kitchen and loved learning how yeast makes things grow. Again, many thanks. Wendy Beddard and Phoebe Beddard (age 5), Worcestershire

STA

SHARING THE LOVE L E T R TER I read your magazine cover to cover. The recipes are gorgeous and my teacher daughter often uses the craft ideas. I then donate the magazine to my local hospital so more people get to enjoy it. Thanks for the great ideas. Linda Porter, Dorset HAPPINESS IS… Happiness is seeing the new @TescoMagazine is out x Katy’s Inspirations @ katysinspiration

What’s trending on Tesco Instagram, Twitter and Pinterest Pinterest @TescoFood Classic brunch – bubble and squeak with poached egg.

Instagram @TescoFood Delicious pasta with butternut squash and spinach sauce.

Twitter @TescoFood If you’re a Jaffa Cake fan, try these low-fat tangy treats.

Keep in touch with us on Twitter at @TescoFood

MAKE THE MOST OF MAY ’S BOUNT Y OF FRE SH PRODUCE W ITH THE SE I N V E N T I V E R E C I PE S

Spinach Although spinach grows year-round, the spring crop is unrivalled for its delicate, sweet-tasting leaves. Baby spinach is tender enough to eat raw, while more mature leaves benefit from cooking. To prepare, wash thoroughly and pat dry. Bear in mind that the quantity will reduce significantly once cooked, so use more than you think you need. This versatile green leaf can be sautéed, steamed, blanched or eaten raw. Add to smoothies, or wilt with a little cream and some freshly grated nutmeg for the perfect side.

* *

S P I N AC H M E N E M E N Serves 2 Takes 25 mins Cost per serve £1·55 50g (2oz) chorizo, sliced 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped ½ tsp each ground cumin and coriander 75g (3oz) greens, sliced 150g (5oz) baby spinach leaves 3 tbsp double cream 1 tbsp lemon juice 2 eggs 75g (3oz) feta, sliced handful dill leaves, chopped ½ red chilli, seeded and finely sliced pinch smoked paprika

Find more great spinach recipes at tesco.com/realfood

1 In a pan, dry-fry the chorizo until crisp. Set aside until needed. 2 Heat the oil in the same pan. Add the onion and fry, over a low heat, for 5 minutes, until softened. Stir in the garlic and spices and cook for a further 2 minutes. 3 Stir in the greens and season. Cover and cook for 1 minute, then uncover and continue cooking for 3 minutes more. Fold through the spinach until just wilted. 4 Pour in the cream and lemon juice. Make 2 hollows in the mixture and crack an egg into each. Scatter over the chorizo, feta, dill, chilli and paprika. Cook gently for 8 minutes, or until the whites have set*. Each serving contains Energy

2003kJ 484kcal 24%

Fat

Saturates

40g 17g 57% 87%

Sugars

Salt

8g 9%

2·9g 48%

of the reference intake. See page 96. Carbohydrate 10g Protein 25g Fibre 5g

*If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid

in season

Ma y harvest Pineapple Grown in sunny Costa Rica, this sweet-sour tropical fruit has yellow flesh protected by a spiky skin. It might surprise you to learn that pineapples grow on leafy plants, close to the ground – not on trees. To prep, cut off the leafy crown, then trim the skin from top to bottom. Cut diagonal v-shaped grooves to remove the ‘eyes’, then slice into quarters and remove the tough core. Slice or chop the flesh ready for eating. Fresh pineapple works well in sweet and savoury recipes. Try it in a spicy salsa, tropical pavlova or a cocktail.

* * *

ST I C KY C H I L L I P I N E A P P L E W I T H P I Ñ A CO L A DA I C E C R E A M Serves 6 Takes 30 mins, plus freezing Cost per serve £1·30 3 tbsp golden caster sugar 3 tbsp light rum 1 small red chilli, seeded and finely diced small handful mint leaves, shredded 1 lime, zested and juiced For the ice cream 1 extra large pineapple, cored and sliced 1 x 500ml tub coconut ice cream, softened 4 tbsp light rum

2 Whip the coconut ice cream and rum in a large bowl, then fold through the pineapple purée. Spoon into a freezer-safe container; cover and freeze for at least 4 hours. 3 Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside. 4 Put the remaining sugar in a pan with the rum. Heat gently until the sugar has dissolved, then add the chilli. Leave to bubble for 2-3 minutes, until sticky and syrupy. Stir through the mint, lime zest and juice. 5 Heat a griddle pan until smoking. Grill the pineapple slices for 1-2 minutes each side, until lightly charred. Transfer to a bowl and pour over the syrup. Leave to macerate for 5 minutes. Serve the pineapple with a scoop of ice cream and a drizzle of syrup. Each serving contains

1 To make the ice cream, put 200g (7oz) pineapple in a blender and whizz to a purée. Cover and chill the remaining pineapple slices, until ready to cook later.

Energy

1101kJ 263kcal 13%

Fat

Saturates

Sugars

Salt

8g 7g 39g 0·1g 11% 34% 43% 1%

of the reference intake. See page 96. Carbohydrate 39g Protein 3g Fibre 1g

Find more great pineapple recipes at tesco.com/realfood

Asparagus The brief British asparagus season runs from April to June and produces flavoursome, tender spears. Look for firm stalks with a bright green colour and closed tips. Trim the woody ends before cooking. Pair asparagus with light, summery flavours, such as olive oil and lemon, to let its earthy taste shine. Try it grilled and garnished with Parmesan shavings, or bake into a ricotta and mint tart.

* *

A S PA R AG U S A N D R A D I S H SALAD WITH GREEN CHILLI AND GINGER DRESSING

1 green chilli, seeded and finely diced 1 lime, juiced 1 tbsp sesame oil

Serves 4 Takes 15 mins Cost per serve 88p

1 Cook the green beans in a pan of salted, boiling water for 3 minutes, or until tender. Drain, refresh under a cold tap and drain again. Arrange on a serving platter with the asparagus, spring onions, radishes and herbs. 2 To make the dressing, combine the ginger, garlic and chilli in a small bowl. Add the lime juice and sesame oil. Season with a pinch each of salt, pepper and sugar; mix well. 3 Scatter the hazelnuts over the salad and spoon over the dressing.

100g (3½oz) fine green beans, trimmed 1 x 250g bunch asparagus, shaved into long strips using a vegetable peeler 2 spring onions, sliced 100g (3½oz) radishes, finely sliced small handful each fresh dill and mint, roughly chopped 1 tbsp hazelnuts, toasted and chopped For the dressing 5cm (2in) piece fresh ginger, finely grated 1 garlic clove, finely grated

Each serving contains Energy

Fat

Saturates

Sugars

Salt

314kJ 76kcal 4%

6g 8%

1g 4%

3g 3%

0·3g 4%

of the reference intake. See page 96. Carbohydrate 4g Protein 3g Fibre 2g

Find more great asparagus recipes at tesco.com/realfood

Ma y harvest Aubergine Also known as eggplant, this purpleskinned veg is a staple of Middle Eastern and Mediterranean cooking. Choose firm aubergines with glossy skins and bright green stems. Its mellow flavour goes well with olive oil, lemon and garlic. Grill whole until blackened, then mix the smoky flesh with the above for a tasty dip.

* *

AU B E R G I N E A N D H A L LO U M I ROLLS WITH CHICKPEA SALAD Serves 4 Takes 35 mins Cost per serve £1·51 1 x 400g tin chickpeas, drained and rinsed 2 tsp harissa paste 1 tsp olive oil, plus extra for brushing 2 aubergines, sliced lengthways into 16 1 x 225g pack halloumi with mint, cut into 16 slices 24 basil leaves 1 x 90g bag mixed salad leaves 125g (4oz) cherry tomatoes, halved For the dressing 2 tbsp tahini 1 lemon, juiced, plus extra wedges for squeezing 1 tbsp extra-virgin olive oil 2 garlic cloves, crushed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a baking dish and toss with the harissa and oil; season. Roast for 25 minutes. 2 Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed. 3 To make the dressing, combine all the ingredients in a small bowl; season. 4 Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes. 5 Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over. Each serving contains Energy

1625kJ 390kcal 20%

Fat

Saturates

28g 11g 40% 55%

Sugars

Salt

5g 6%

2·4g 39%

of the reference intake. See page 96. Carbohydrate 15g Protein 20g Fibre 3g

Find more great aubergine recipes at tesco.com/realfood

Ma y harvest Jersey Royals Rich, Jersey soil gives these baby spuds their nutty flavour. The short, but sweet, harvest runs from April to July, so enjoy them while you can. Jersey Royals have EU PDO (Protected of Designation Origin) status, which means only potatoes grown on the Island can take the name. The edible skins are full of flavour and nutrients, so give them a quick scrub to remove dirt, but don’t peel. To get the best from these delicate spuds, simply steam or boil. Serve with melted butter or in a potato salad.

* *

PHOTOGRAPHY MYLES NEW RECIPES LUCY O’REILLY FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT *If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid

<#X#>

J E R S E Y R OYA L , M AC K E R E L AND CUCUMBER SALAD Serves 2 Takes 20 mins Cost per serve £2·72 375g (12oz) Jersey Royals, halved, or quartered, if large 2 eggs 3 smoked mackerel fillets ½ cucumber, seeded and cut into half moons 1 x 85g bag watercress, leaves picked 3 spring onions, finely sliced For the dressing 2 tbsp natural yogurt 2 tbsp crème fraîche ½ lemon, juiced, plus extra halves, to serve 1 tbsp grainy mustard 1 tbsp capers, rinsed and chopped 1 tsp extra-virgin olive oil handful dill, leaves chopped

1 Cook the potatoes in a pan of boiling salted water for 10 minutes, or until tender. Drain and leave to cool for 2 minutes. 2 Meanwhile, mix the dressing ingredients in a large bowl with some seasoning. Add the potatoes and toss to coat. Set aside to allow the flavours to infuse. 3 Cook the eggs in a pan of boiling water for 6 minutes*. Remove with a slotted spoon, run briefly under cold water, then peel and halve. 4 Meanwhile, warm the mackerel in a pan or microwave for 2 minutes (optional). Discard the skin, then flake into chunks. 5 Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over. Each serving contains Energy

2853kJ 681kcal 34%

Fat

Saturates

44g 13g 62% 67%

Sugars

Salt

6g 6%

3·9g 66%

of the reference intake. See page 96. Carbohydrate 37g Protein 39g Fibre 4g

Also in season...

Make the most of sweet Mirabella peppers with our Provençal recipe at tes.co/mirabellapeppers

Find more great Jersey Royal recipes at tesco.com/realfood

honey T H I S N AT U R A L , G O L D E N S U B STA N C E I S PR I Z E D F O R I T S F L AVO U R A N D M E D I C I N A L PRO PE RT I E S . H E R E ’ S A L L YO U N E E D T O K N OW A B O U T T H E SW E E T, ST I C K Y ST U F F

C O OK

When it comes to spreading on toast, crumpets, or stirring into porridge, take your pick of set, clear or raw. For cooking, clear honeys, such as acacia or wildflower, are easier for measuring and pouring.

Most honeys can be stored in the cupboard for up to a year. They crystallise at different rates, but putting the jar in hot water will return it to its liquid state. Crystallisation won’t affect the quality.

Honey can be used in place of sugar in many sweet and savoury dishes – amounts will vary so use a recipe to get the balance right. Try it in baking, such as cakes and muffins, drinks, glazes, marinades and more.

PATRICK ROBINSON, UK OPERATIONS DIRECTOR FOR ROWSE HONEY Tell us a little about Rowse The company was established in 1938 by a beekeeper named Tony Rowse. What began as a hobby at his Oxfordshire home soon became a full-time business. Today our production site in Wallingford employs more than 200 people. We take honey from all over the world and turn it into finished products. Do bees make honey? Honey comes from the nectar of flowering plants. The honeybees remove the nectar a drop at a time and return it to the hive. There, it’s combined with enzymes produced by the worker bees and stored in a structure consisting of hexagonal wax cells, known as honeycomb. Over time, the warm draft caused by all the flapping bee wings turns the nectar into honey. The honeycomb is then removed by beekeepers, who scrape off the wax and extract the honey. What’s the difference between clear and set honeys? Clear honey is gently warmed until all the sugars are dissolved, whereas set honey is produced by churning and chilling to create a soft, smooth finish. Eventually both varieties will return to their natural granulated state. Why has honey remained so popular? For so many reasons: it’s a natural alternative to sugar, it’s versatile and delicious – a little pot of nature, if you like. 14

S T OR E

For more honey recipes, visit tesco.com/realfood

BAKED RICOTTA PUDDINGS WITH ORANGE AND HONEY POACHED RHUBARB Serves 4 Takes 35 mins Cost per serve £1·32 1 egg 1 x 250g tub ricotta 150g (5oz) mascarpone 1 vanilla pod, seeds scraped out 1 tbsp soft brown sugar 2 tbsp flaked almonds, lightly toasted For the rhubarb 250g (8oz) rhubarb, cut on the diagonal into 2cm (¾in) pieces 1 orange, ½ zested, all juiced 1 tbsp clear honey, plus extra for drizzling

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a medium bowl, beat the egg with an electric whisk. Add the ricotta and mascarpone and continue mixing until smooth. Stir in the vanilla seeds and sugar. 2 Divide the mixture between 4 ramekins. Bake for 20-25 minutes, until lightly golden. 3 Meanwhile, put the rhubarb, orange zest and juice, honey and 3 tbsp water in a medium pan.

Gently bring to the boil, then reduce the heat and simmer for 3-4 minutes, until the rhubarb has softened, but still holds it shape. Remove from the heat and leave to cool a little. 4 To serve, top each pudding with a few pieces of rhubarb. Spoon over a little syrup from the pan, then scatter each with flaked almonds. Drizzle with honey. Each serving contains Energy

1472kJ 354kcal 18%

Fat

Saturates

Sugars

Salt

29g 16g 12g 0·3g 41% 81% 13% 5%

of the reference intake. See page 96. Carbohydrate 13g Protein 12g Fibre 2g

RECIPE LAURA FYFE PHOTOGRAPHY MYLES NEW FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT Honey is unsuitable for infants age 12 months and under.

C HO O S E

Va r i eti e s ACACIA

A light, clear honey, acacia is produced from nectar collected from the black locust plant. It’s popular, due to its mild, delicate floral taste, and is great for sweetening drinks as it won’t alter the flavour. Acacia is slow to crystalise.

WILD FLOWER

This honey is made using the nectar of a variety of wild flowers local to a hive. The colour and taste will vary according to the types of flowers nearby, but it is generally considered a sweet, medium honey.

MANUKA

Produced only from the manuka bushes in New Zealand, manuka contains an antibacterial property known as NPA (non peroxide activity), which is rated by strength – the higher the rating, the better it is for you. It has a slightly herbaceous taste.

SET

Honey that is crystallised under controlled conditions is known as set honey (see interview, left). It’s essentially the same as clear honey with no nutritional difference, except that it has been churned until thick, creamy and spreadable.

BLENDED

The most widely available honey on the shelves is generally called ‘clear honey’. This type is blended, meaning two or more types of honey – differing in nectar source, colour, flavour and geographic origin – have been mixed together.

RAW

Raw honey has come straight from the hive, without being heated or pasteurised, and is simply passed through a filter before being put into jars. It’s honey in its most natural state and contains enzymes, which add to its aroma.

Sweet idea Rustle up our Orange and honey coconut cake recipe at tes.co/honeycake 15

what’s in store A T E M P T I N G S E L E C T I O N O F M AY ’ S M O ST D E L I C I O U S B U YS

CAULI-DAYS

GRILL POWER

Make your next barbecue your best yet, with this summer’s mouthwatering range of special products, which includes Halloumi Vegetable Kebabs, £2/215g (93p/100g); finest* Peppered Edge Burgers, £3/454g (66p/100g), and Brioche Burger Buns, 80p for a pack of 4. Try serving with a homemade spicy tomato relish.

Make more of meat-free Mondays with these chunky Cauliflower Steaks with Lemon & Garlic Drizzle, £2/490g (41p/100g).

BEEF IT UP Whether you’re hard at work or out and about, jazz up lunchtimes with a finest* Beef Topside & Long Clawson Stilton Sandwich, £3.

GOOD APPLES

Part of a new great-value range, crisp and juicy Rosedene Farms Small Sweet Apples, 89p/520g (17p/100g), are just the thing for filling up the family fruit bowl and the perfect size for a healthy snack. Or bump up your 5-a-day by grating one over some muesli or porridge.

YOU SAY TOMATO

British Tomato Week (16-22 May) kicks off the summer season. Enjoy these sweet, juicy salad favourites dressed with oil and lightly seasoned. Tomatoes on the Vine (loose); finest* Mixed Baby Tomatoes, £1·50/250g, and Amber and Rosso Tomatoes, £2/425g 16

ON THE SAUCE

We can’t get enough of Meat Lust’s new sauces. The Green Sweet Chilli Sauce is great as a marinade or dip, while the Buffalo Sauce is a winner with chicken wings. £2·49/250ml (£1/100ml) each.

B e s t food buys

IT’S ALE GOOD

There’s nothing like a cold beer on a warm day, so here’s our pick of the best craft ales in a can: Adnams Crystal Rye IPA, which is full of hoppy goodness; Brooklyn East IPA, a clean and drinkable beer that’s great with fish, and Pistonhead Full Amber, a darker, more full-bodied brew – all £1·79/330ml (54p/100ml).

PIECE OF CAKE

If you’re avoiding gluten, Coeliac Awareness Week from 9-15 May, could be the perfect time to indulge in this finest* Free From Chocolate Cake, £3, made with rice flour, potato flour and tapioca flour and filled with Belgian chocolate buttercream. Discover the full Free From range in store.

TAKE

FOOL FOR YOU

Make the most of the UK gooseberry season by tucking into a Gooseberry Fool, 60p/114g (53p/100g). Made with West Country whipping cream and yogurt, it’s a light but luxurious pud.

BLUE-SKY THINKING

CHEAT’S CORNER

Lovers of sweet pototo should keep a bag of Sweet Potato Chunks handy £1·50/ 600g (25p/100g). We like ours in a veg curry: simply fry onion with curry paste, then stir in sweet potato chunks, chickpeas, tinned tomatoes and fresh spinach. Leave to simmer for 20-30 minutes, until cooked through and piping hot.

As the weather warms up, crisp fresh salads come into their own – eaten alfresco, of course. Simply combine these fuss-free buys for a quick and delicious lunch: Feta & Couscous Salad £2/240g (83p/100g); Mixed Leaf Family Salad, £1·50/150g (£1/100g), and Chunky Flame Grilled Chicken, £1·50/100g.

GREEK TO ME

Claudi & Fin Greek Style Frozen Yoghurt Mini Lollies, £2·99 for 8 (37p each), are made with 100 per cent natural ingredients and added vitamin D. They’re ideal for children, and irresistible for grown-ups, too. Each box contains a fabulously fruity mix of mango, strawberry and peach & apricot flavours.

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

B e st food b uys PIE’S THE LIMIT

Celebrate Vegetarian Week, from 16-22 May, by serving up this deliciously rustic finest* Sweet Potato, Spinach & Feta Filo Pie, £6/420g (£1·43/100g) for 2, finished with a sprinkling of pumpkin seeds.

SUNNY DAYS

GOODNESS GRACIOUS

Available from mid-May, this nutritious pot of Supergrains, £2/300g (67p/100g), contains a mix of quinoa, spinach and tomatoes in a chimichurri dressing. Eat straight from the pot or toss through a leafy salad. Alternatively, serve with leftover cold meat from a roast for a main meal.

KNOBBLY BUT NICE

Look out for the new Perfectly Imperfect range – fresh fruit and veg that’s previously been seen as too ugly to sell, but still tastes just as good. From carrots to parsnips, you can expect to see more wonky produce coming soon to a store near you. 18

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

LOIN KING

Budget-friendly and versatile, Woodside Farms Pork Loin Steaks, £3/900g (33p/ 100g), are great for creating tempting family meals. Try them drizzled with marinade and barbecued, or roasted with sliced apples.

SWEET SOMETHINGS If you like a spot of afternoon tea, you’ll love these pretty new delicacies: finest* Heritage Raspberry & Almond Tart, £4/590g (68p/100g); Petit Patisserie Fresh Cream Mini Cake Selection, £5 for 16; and Fresh Cream Meringues, £2 for 2 (£1 each). Find them in the chilled cakes section.

WORDS LUCIE TOBIN PHOTOGRAPHY LAUREN MCLEAN FOOD STYLING JOY SKIPPER PROP STYLING LYDIA BRUN †Packaging is subject to change

Fill a picnic basket with these delicious buys (clockwise from top left): finest* Pomegranate & Raspberry Presse†, £1·85/750ml (25p/100ml); Broad Bean, Asparagus & Mint Houmous, £1/182g (55p/100g); finest* Scotch Eggs, £2/277g (72p/100g) and finest* Hog Roast Sausage Rolls, £2·50/188g (£1·33/100g)

Any

3 for 2 Cheapest product FREE* COMING SOON: Offer runs from 8 June to 28 June 2016

TAKE YOUR FAVOURITE WITH YOU.

*Offer applies to the NESCAFÉ range except for NESCAFÉ DOLCE GUSTO

DISCOVER A COFFEE THAT DARES TO BE BOLD.

START YOUR DAY WITH NESCAFÉ ORIGINAL.

YOUR PERFECT ME-TIME TREAT.

See in–store for details. While stocks last. Subject to availability. Selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A

BE YOUR OWN BARISTA.

MAKE MORE OF THE LITTLE MOMENTS.

Visit your nearest Tesco store or Tesco.com to choose yours.

PROMOTION

Down to earth Introducing Redmere Farms – a great-value, exclusive brand of fresh vegetables at Tesco

£1·19 for 2·5kg

These delicious white potatoes are part of the new great-value Redmere Farms range, which also includes carrots, spinach and onions. Tesco works closely with farmers to provide customers with top-quality vegetables at an outstanding price, so keep your eyes peeled in store and online. Turn over for recipes

➨

PROMOTION C OT TAG E P I E Serves 6 Takes 1 hr 35 mins 750g (1½lb) Redmere Farms white potatoes, unpeeled 2 tbsp olive oil 1 Redmere Farms brown onion 1 Redmere Farms courgette 1 large Redmere Farms carrot 2 Redmere Farms celery sticks 2 Nightingale Farms red or yellow peppers, seeded 2 tsp dried oregano 2 Redmere Farms garlic cloves, crushed 1 x 500g pack Boswell Farms beef mince 2 tbsp plain flour 1 beef stock cube 2 tbsp Worcestershire sauce 25g (1oz) butter, melted buttered greens, to serve (optional)

1 Put the potatoes in a large pan of water. Bring to the boil, and then parboil for 15 minutes. Drain, well. Loosely wrap in a clean tea towel to dry and cool a little.

2 When the potatoes are cool enough to handle, peel the skins and coarsely grate into a bowl. 3 Meanwhile, heat the oil in a large frying pan. Chop all the veg and add to the pan along with the oregano and garlic. Gently cook for 10-15 minutes, until softened. Remove to a bowl until needed. 4 Return the pan to the heat and add the mince. Brown, over a high heat, breaking it up with a wooden spoon. Stir in the flour and cook for 2 minutes more. 5 Tip the cooked veg back into the pan and add the stock cube, Worcestershire sauce and 500ml (17fl oz) water. Bring to the boil, then reduce the heat and simmer for 40 minutes. Season to taste. 6 Put the mince mixture in a large baking dish. Scatter over the potato, brush with the butter and season. Bake for 25 minutes, until bubbling and golden. Serve with buttered greens, if you like. Each serving contains Energy

1688kJ 404kcal 20%

Fat

Saturates

Sugars

Salt

22g 9g 9g 1·2g 31% 43% 10% 19%

of the reference intake. See page 96. Carbohydrate 34g Protein 21g Fibre 5g

CRISPY WEDGES Serves 6 Takes 1 hr 875g (1¾lb) Redmere Farms white potatoes, cut into wedges vegetable stock cubes 2 tbsp olive oil 2 tsp dried mixed herbs For the salsa and avocado ½ Redmere Farms red onion, finely chopped 1 Rosedene Farms lemon, zested and juiced 1 tsp red wine vinegar pinch sugar 200g (8oz) Nightingale Farms round tomatoes, seeded and chopped 1 avocado, halved and stoned

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the wedges in a large pan of water and crumble in the stock cubes. Bring to the boil, then reduce the heat and simmer for 10 minutes. Drain well. 2 In a large bowl, combine the wedges with the oil, herbs and

some seasoning. Toss well, then spread out on 2 large baking trays, lined with nonstick baking paper. Roast for 40 minutes, turning halfway through cooking. 3 To make the salsa, combine the onion, 1 tbsp lemon juice, vinegar, sugar and a pinch of salt in a bowl. In a separate bowl, combine the tomatoes, lemon zest and a squeeze of juice. 4 In a separate bowl, mash the avocado with the remaining lemon juice; season to taste. 5 Just before serving, mix together the onion and tomato mixtures. Serve the salsa and avocado with the wedges. Each serving contains Energy

Fat

Saturates

Sugars

Salt

848kJ 202kcal 10%

10g 14%

2g 9%

3g 3%

1·6g 27%

of the reference intake. See page 96. Carbohydrate 28g Protein 4g Fibre 3g

Limited Edition Bags

Only

Exclusively for TESCO from May 2016

ÂŁ5

World famous fashion designer, Julien Macdonald, has created an exclusive collection of three bag designs, in collaboration with Bags of Ethics and Tesco, to raise funds for Graduate Fashion Week. These beautifully printed reusable bags are strong, versatile and oh-so-fashionable. 50p from the ongoing sale of this bag sold in Tesco will be donated by Tesco to Graduate Fashion Week, a charity registered in England, Wales and Scotland (Charity no. 1044420). For more information visit bagsofethics.org

Get c r a fty

making good B E I N S PI R E D T O TA K E U P A N E W H O B BY, A N D L E A R N A U S E F U L S K I L L O R T WO I N T H E PRO C E S S , W I T H O U R E A SY-T O - F O L L OW C R A F T, K I T C H E N A N D G A R D E N PROJ E C T S

jam making Capture the flavours of summer with a batch of homemade jam. Once you’ve mastered the basic technique, you can swap the fruit to make all kinds of varieties. Use the same amount of blackberries or cherries as you would gooseberries, and the same method as below, or use 1kg (2Ib) stoned and quartered plums and boil for 6 minutes. G O O S E B E R RY JA M Makes 3 x 500g (1lb) jars Takes 45-50 mins, plus cooling Cost per serve 21p knob butter, for greasing 1kg (2lb) fresh gooseberries, topped and tailed 1kg (2lb) granulated sugar

1 Grease the base of a large, heavy based pan with butter. Put the gooseberries in the pan with 150ml (5fl oz) water. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the fruit is tender.

cross stitching 2 Stir in the sugar. Continue cooking, over a low heat, stirring occasionally, for about 15 minutes, or until the sugar has completely dissolved with no granules remaining. Bring the mixture back to the boil and cook rapidly for 7-8 minutes. 3 To test if your jam has reached setting point, spoon a little onto a fridge-chilled saucer and let it cool a little. Push the mixture with your finger – if the skin crinkles, it’s ready. If not, return the pan to the hob and boil for 2-3 minutes more, then test again. Repeat as necessary. 4 Spoon the mixture into 3 x 500g (1lb) sterilised jars (see top tip, below) and tighly seal with the lids. Leave to cool before labelling. Store in a cool, dry place for up to 6 months. Once opened, keep chilled and consume within 1 month. Each tbsp contains Energy

179kJ 42kcal 2%

Sugars

Salt

<1g <1g 11g 0% 1% 12%

Fat

0g 0%

Saturates

of the reference intake. See page 96. Carbohydrate 11g Protein <1g Fibre 0g

Top tip

To sterilise your jam jars and lids, wash in hot, soapy water and rinse. Dry in a low oven for 1 hour, then cool.

Just like knitting, embroidery is enjoying a new lease of life. Practise the three steps below to help you learn how to do a basic cross stitch, then download the template at tes.co/crossstitch to make the tree (p25) or ‘Home sweet home’ pattern (pictured right). You will need Cross-stitch fabric; a needle; scissors; embroidery yarn Step 1 Select a starting point on your embroidery fabric. Thread a needle with your chosen yarn and, starting at the bottom left corner of your first square, thread the yarn up, before taking it back through the top right corner of the square. Bring the needle back up through the bottom left-hand corner of the next square, directly beneath your last stitch, and then back through the top right. Continue to create a line of 3 forward slashes. Step 2 When you’ve sewn the right number of stitches, reverse the process to create a cross per square. Thread the yarn through from the back of the fabric to the front, starting at the bottom right and returning it back through the top left corner of each square. Step 3 To cast off, thread the needle through the last two stitches (so the yarn is on the reverse of the fabric) and cut off the overhang.

Get c r afty

training climbing plants Master climbing plants and you’ll soon be growing your own summer fruits and vegetables. Climbers are great for covering walls and fences, or for adding height to your garden. Step 1 Choose your climbing plant: peas and beans look lovely and provide a steady crop throughout the summer. If you’re after blooms, clematis gives a stunning display. For beginners, Find other great ideas it’s best to buy for livening up small potted plants outdoor spaces at or plugs rather tes.co/verticalgarden. than seeds.

On the up

Step 2 Put up a climbing structure. A ready-made obelisk is easy as you can drive it directly into the ground or a large pot. To decorate a wall you’ll need a trellis. Mount it so it’s not tight against the wall, to enable vines to wind around it.

Rules to remember Now that you’ve grasped the basics, choose a pattern and follow these rules to cross stitch like a pro.

● Always work horizontally, from left to right.

● Don’t forget to leave plenty of room in either direction of the starting point to continue the stitch.

● For shapes that aren’t straight, such as the curve of a letter, keep to a clockwise motion.

Sew social

If you’ve got the knack, join (or start) a local embroidery club. You’ll pick up ideas, improve your skills and get to meet new people, too.

● A filled-in square on a template should match a square on the fabric, so count spaces between sections to get the pattern right.

Step 3 If you’re planting into the ground, dig a hole at least 30cm (1ft) away from walls, so rain can reach the roots. Add some compost to the hole and dig in your plant. Using garden twine, tie shoots to the base of the trellis or obelisk. Step 4 Water your climbing plant thoroughly and keep it well watered for the first few months to help it become established. Step 5 Tie on new growth as it comes in. When the climber has formed thick and woody stems, you can remove the ties.

growing micro herbs The Little Veggie Patch Co’s DIY Garden Projects (Hardie Grant Books, £20) says these mini greens aren’t just for posh restaurants. They’re easy to grow and you don’t have to wait long for your crop to flourish.

Step 1 Choose what to grow, using regular vegetable seeds. Step 2 Fill a shallow tray (you can even use an old roasting tin) with seed-raising mix, which drains more freely than standard potting soil. Step 3 Scatter your seeds over the soil and add a fine mist of water using a spray bottle. Don’t worry too much about spacing as you’ll be harvesting before there’s any need to thin the plants out. It’s a good idea to stagger sowing your seeds over a few weeks, as this will give you a continuous supply of fresh herbs. Step 4 Position the tray in a sunny spot, such as on a windowsill. Keep the soil damp (but not wet) by spraying twice a day. Step 5 Your seedlings will sprout baby leaves, which shed quickly. Hang in there for the next set of true leaves (usually within two or three weeks), which you can harvest and eat right away.

baking bread Making your own bread is easier than it sounds – and who can resist the aroma of a freshly baked loaf?

F R E S H W H I T E LOA F Serves 16 Takes 1 hr, plus proving Cost per serve 11p 500g (1lb) strong white bread flour, plus extra for dusting 25g (1oz) butter 1 tbsp sugar 1 x 7g sachet dried yeast oil, for greasing

1 Put the flour in a large mixing bowl and add the butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs. 2 Add the sugar, 1 tsp salt and the yeast. Gradually pour in 325ml (11fl oz) warm water, mixing continuously to form a soft dough.

3 Tip the dough out onto a lightly floured surface. Knead well for 10 minutes, or until smooth and elastic. Return the dough to the mixing bowl and cover loosely with lightly oiled clingfilm. Leave in a warm place for about 1 hour or until doubled in size. 4 Grease a 1kg (2lb) loaf tin. Turn the dough out onto a lightly floured work surface and knead again. Transfer to the prepared tin and loosely cover with a fresh sheet of oiled clingfilm. Set aside in a warm place and leave to prove for about 30 minutes, or until it has doubled in size again, almost filling the tin. 5 Preheat the oven to gas 6, 200°C, fan 180°C. Make 3 shallow incisions across the top of the dough (this will ensure it rises evenly in the oven). Sprinkle the surface with flour and bake for 30-35 minutes, until risen and golden and the base sounds hollow when tapped. Each serving contains Energy

Fat

Saturates

Sugars

Salt

549kJ 130kcal 7%

2g 3%

1g 5%

1g 1%

0·2g 3%

of the reference intake. See page 96. Carbohydrate 25.6g Protein 3g Fibre 1g

Get c r afty

block printing Create bespoke tea towels, using a sponge for a stamp and your imagination for the pattern. You will need Pen; kitchen sponges; scissors; fabric paint; plain cotton tea towels.

Step 1 Using a pen, draw your chosen shape on the sponge. You’ll need one sponge per shape. To produce the geometric effect pictured, go for simple squares, circles, rectangles and triangles.

WORDS REBECCA DODD PHOTOGRAPHY JOANNA HENDERSON, ALEX LUCK RECIPES EMMA-JANE FROST FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN, REBECCA NEE

Step 2 Cut around your outline, until you’re left with the desired shape. Leave a larger part at the top to grip.

These tea towels make a great gift – try personalising them with the recipient’s initials or a special date

Step 3 Dip the sponge in the fabric paint, making sure all the edges are covered, before pressing it carefully onto the tea towel. You may need to repeat this a few times initially until the sponge soaks up the paint evenly. Repeat until the tea towel is filled with different shapes and colours. Keep the formation random or try printing the shapes in a zig-zag pattern. Step 4 Following the guidelines on the fabric paint, leave to dry. If the edges still aren’t neat enough for you, perfect them using a fabric pen or small paint brush. Finally, if instructed by the brand of fabric paint you’re using, seal the paint with an iron.

Pin it

Learn how to make felt and fabric brooches at tes.co/feltfun

G i ving b ack

FOOD FOR THOUGHT C O M M U N I T Y F O O D C O N N E C T I O N W I T H FA R E S H A R E F O O D C L O U D, L I N K S T E S C O ST O R E S W I T H L O C A L C H A R I T I E S , T O E N S U R E S U R PL U S F O O D F I N D S A G O O D H O M E

How it works

Simple technology in the form of the FareShare FoodCloud app keeps the Community Food Connection scheme running smoothly. It connects Tesco stores directly with local charities and community groups. The store simply uploads details of any goodquality, unsold food so charities can come and collect it for free. This is then turned into wholesome meals for those in need. If you’d like to register your group or charity, complete the application form at fareshare.org.uk/ fareshare-foodcloud.

What’s on offer? Donated food typically includes fruit, veg, bread and eggs, plus some meat, cheese and yogurt – all great ingredients for healthy, filling meals.

Tesco believes that no food should go to waste: Community Food Connection, in partnership with FareShare FoodCloud, has so far donated enough food to provide thousands of meals to hundreds of charities and community groups across the UK, including homeless shelters, after-school clubs and domestic violence hostels.

What’s next? The great work achieved by Community Food Connection continues with the scheme recently launched in Glasgow, Belfast, Liverpool, Edinburgh, Newcastle, Swansea, Southampton, Portsmouth, Birmingham, Manchester and London – giving even more people the chance to enjoy a hot nutritious meal when they need it most. For more information, visit tesco.com/communityfoodconnection.

Find out more at tesco.com/communityfoodconnection

80% less saturated fat than butter 100% of the oils in Flora are from plants AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

TH E G R E AT OUTDOORS W H AT E V E R T H E S I Z E A N D S H A P E O F YO U R G A R D E N , TR ANSFORM IT FOR SUMMER WITH A STYLISH FURNITURE SET AND SOME GORGEOUS ACCE SSORIE S

Find these products online at tesco.com/direct

S umme r l i vi ng

OPEN HOUSE Treat your garden as an extra room by transforming your patio or decking into an alfresco dining space. A chic rattan-style dining table and chairs is ideal for long summer lunches or evening meals. Or go for a smaller lounge set that’s perfect for chilling out in the sunshine with a cold drink.

Top tip

To clean synthetic rattan garden furniture, vacuum first then wipe with a damp cloth. Avoid abrasive cleaning products.

LEFT Rattan Eight-Piece Circular Dining Set, £600, includes table, 6 chairs and parasol 126-8086 Hammered Effect Acrylic Jug Clear, £8 7776999 Hammered Effect Clear Acrylic Highball Glasses, £2 each 582-8581 Organic Sea Breeze Tray, £5 590-5097 Organic Sea Breeze Bowls, £2 each 590-1127 Organic Sea Breeze Dinner Plates, £2·50 each 761-5878 Organic Sea Breeze Side Plates, £2 each 434-7140 Hopsack Cushion, £7 in blue 245-1383 Embroidered Circle Cushion, £10 565-2657 Brushstroke Cushion, £10 778-6455 ABOVE Rattan Lounge Set, £200, includes coffee table, 2 chairs and sofa 442-5791

Find these products online at tesco.com/direct

Summer living SITTING PRETTY If you have a smaller garden, courtyard or terrace, maximise the space with a compact yet stylish furniture set. Create a relaxing reading spot in a small corner with some chairs or a bench and add a few scatter cushions. Take note of where the sun shines at different times of the day and design your outdoor living spaces accordingly.

ABOVE Lucerne Seven-Piece Dining Set, includes seat cushions, £300 478-8889 Two-Tone Salad Bowl, £2 in fuchsia 526-4561 TwoTone Three Dip Dish*, £1·50 4447712 Picnic Jug, £6 350-2920 Picnic Tumblers*, £1·50 for 4 in fuchsia 339-2116 Picnic Plates*, £1·50 for four, 695-1715 Picnic Cutlery*, £1 for 12-piece set in turquoise 730-2246

Picnic Mixer, £2 681-0347

Top tip

ABOVE Garden Bistro Set, includes table and 2 chairs, £50 398-4612 Windsor Garden Bench, £50 642-6567 Floral Kneeler*, £8 RIGHT Windsor Folding Garden Chair, £70 for 2 751-0316 Textured Chenille Throw, £15 316-0053

Available in store only

Keep your wooden furniture in tip-top condition by applying a specialist oil or wood preserver at least once a year.

Find these products instore or buy online at tesco.com/direct

Get closer to the action with high deﬁnition picture quality combined with more detailed and powerful sound Experience Full HD with 200 PQI and Smart TV functionality with the Samsung UE48J5200. This Smart TV enables convergence and movie streaming, catch-up and app services. And with the HW-J355 soundbar you can enhance your TV and bring movies to life with powerful sound with four built-in speakers.

*Source: Gorkana (within set annual lists of TV and AV media).

Visit www.tesco.com/direct and search “Samsung TV & Soundbar” for more information.

The ultimate entertainment hub.

S TA R T C O L L E C T I N G NOW IN

S umme r l i vi ng

GREEN FING ERS P L A N T F L O W E R S A N D V E G E TA B L E S FOR SUMMER COLOUR AND DELICIOUS CROPS, AND GIVE YO U R S H E D S O M E L O V E , T O O

SHED STRONG If you have a garden shed, make it into a focal point by painting it in your favourite exterior paint colour – we love this forget-me-not blue (right). If you’re looking to buy a new shed, measure the area in which you intend to position it first, and check the foundations (paving slabs or concrete) are sound. Set it away from tree branches and hedges, if possible, as they will cause wear and tear. If your shed is made of wood, apply a waterproof treatment immediately after purchase (even if it’s been treated already) and annually thereafter.

Mercia 8 x 6ft Overlap Apex Shed, £250 200-4251 Digging Fork, £10 581-5831 Soil Rake*, £8 Digging Spade, £10 350-5526 Edging Shears, £10 723-6747 Hose and Reel Set, £17 485-5297

JOBS FOR MAY

WORDS JO WOODERSON *Available in store only

G E T G R OW I N G

If you have the space and like growing fruit and veg, consider investing in a greenhouse. They’re particularly useful for extending the spring and autumn growing seasons – think sweet summer berries in September and vibrant spring veg in February. Position your greenhouse in a sunny spot and on firm foundations. Halls 8 x 6ft Popular Greenhouse and Base (made from aluminium and horticultural glass), £395 200-8381

It’s not too late to sow flowers for summer. Create a gorgeous display and attract wildlife with scabious, poppies and cornflowers. There are plenty of vegetables you can plant this month to enjoy come summer, including peas, beetroot, broccoli, spinach and salad leaves. Start mowing your lawn weekly and trim hedges, pruning from the top and working your way down. Find lawnmowers at tesco.com/direct.

ABOVE Twine in a Tin*, £4 Secateurs, £6 456-5766, Bee House*, £8 Hand Fork*, £3 Trowel*, £3 Cultivator*, £3 Thorn-resistant Gloves*, £2 Eight-Pattern Sprayer*, £5

Find these products instore or buy online at tesco.com/direct

your summer first aid kit U PDAT E YO U R M E D I C A L S U PPL I E S B OX A N D TA K E C A R E O F C O M M O N S E A S O N A L A I L M E N T S AT H O M E W I T H O U R H A N DY G U I D E

aftersun or calamine lotion. INSECT BITES AND STINGS Seek medical advice if the Most bites and stings can be skin is blistered. treated in the same way. Wash the area with soap and water, STINGING NETTLE RASH then apply a cold flannel Clean the area to remove to calm the inflammation. the nettle hairs and stop the If it’s particularly painful, rash worsening. Apply a thick then dab on a cream paste of baking powder and containing antihistamine or water for 30 minutes twice hydrocortisone. Tablets a day. Calamine lotion or aloe can also be taken to reduce vera can also provide relief swelling. Try not to scratch so be sure to take some the area as this can cause along if you’re out for it to become infected. To a country stroll. remove a bee sting*, gently scrape it out using a INJURED LIMBS clean, blunt-edged Crepe bandages object, such as a are used to bank card, but be support injured careful not to If you’re planning a trip joints, while squeeze the abroad, pack extra first-aid triangular venom back into items, such as mosquito bandages the skin. Wasps repellent, anti-diarrhoea can be used as generally don’t tablets and rehydration large dressings, leave the sting sachets. a sling to support behind. If symptoms an injured limb or persist, see your GP. to secure a dressing in place. To make your own sling, SUNBURN cut out a square about 1m2 St John Ambulance says (3ftx3ft) from an old, clean bed sunburn is one of the most sheet, then cut the square in avoidable, yet common half on the diagonal to create summer ailments. If spending two triangles. Secure with prolonged time in the sun, safety pins, as you would a wear a hat and sunscreen and regular triangular bandage. stay in the shade as much as possible. If the damage is done, For more basic first-aid take frequent sips of cold tips and advice, visit nhs.uk, water, cool the burnt skin with or sign-up for a life-saving a cold damp cloth then apply training course at sja.org.uk refrigerated aloe vera gel,

Top tip

Find these products at your local Tesco pharmacy

H e alth & we l lb e i ng

WORDS JO WOODERSON ILLUSTRATIONS GRACE LEE *If the sting causes difficulty breathing, call an ambulance. Always check medicine labels and seek medical advice if you’re unclear or symptoms persist

FIRST-AID KIT CHECKLIST •P lasters, in various sizes and shapes • Sterile gauze dressings, in various sizes • At least two sterile eye dressings • Triangular bandages • Rolled crepe bandages • Safety pins •D isposable sterile gloves • Tweezers • Scissors • Sticky tape • Thermometer (preferably digital) •S kin rash cream, such as hydrocortisone or calendula •C ream or spray to relieve insect bites and stings • Antiseptic cream •P ainkillers, such as paracetamol (or infant paracetamol for children), aspirin (not to be given to children under 16) or ibuprofen • Cough medicine • Antihistamine tablets • Eye wash and eye bath •A loe vera gel (for sunburn, etc) • Insect repellent • Hayfever medication

Product spotlight Savlon Dual Action Gel, £4·28/20g (£21·40/100g) Keep a tube of Savlon Dual Action Gel to hand – it’s an antiseptic and anaesthetic in one. For the relief of skin reactions, insect bites and stings. Always read the label. For 12+ years.

Home help For alternative remedies, check out the advice at tes.co/DIYremedies SPONSORED CONTENT 39

PROMOTION HOP TO I T If you enjoy flavourful lager, make sure you try Hop House 13, a new premium crafted beer from Guinness brewed with Irish barley and aromatic hops. Crisp and bright, it has a light, hoppy taste with floral citrus notes – perfect for those long summer evenings. Hop House 13 Lager, £1·79/330ml

A G O O D V I N TAG E This magnificently tasty cider is produced from apples grown from a single year’s harvest in Herefordshire, Gloucestershire and Worcestershire. Slowly matured for up to a year in aged oak vats, it delivers an exceptionally smooth, rounded, medium-dry taste. Henry Weston Vintage Cider, £1·99/500ml

SHOWCASE

Here’s to summer! R AISE A GL ASS TO THE

S U N S H I N E W I T H T H I S G R E AT SELECTION OF BEERS AND CIDERS

G OL D EN DAYS Made with premium English Golding hops for a smooth flavour, this crisp, light ale is best served cold. Brilliant with a barbecue on a hot day. John Smith’s Golden Ale, £1·79/500ml bottle, £4·50/4x500ml can

FRESH AND FRUITY Introducing two new classic cider flavours from Pimm’s. Savour the crisp, refreshing taste of English cider blended with either delicious plum and red apple or summer fruits. Simply pour over ice and enjoy. Pimm’s Cider Cup Plum and Red Apple, or Pimm’s Cider Cup Summer Fruits, £1·99/500ml

W e e ke nd

grill seekers MAKE THE MOST OF SUNNY W EEKENDS

W ITH THESE DELICIOUS BARBECUE RECIPES, PLUS A QUICK FRUIT Y PUD

For more weekend recipes, visit tesco.com/realfood

Week end P I R I P I R I P R AW N S W I T H B A S I L A N D L E M O N S AU C E

TURKISH SALAD WITH CITRUS DRESSING

Serves 6 Takes 25 mins Cost per serve £2·48

Serves 6 Takes 35 mins Cost per serve £1·03

875g (1¾oz) fresh or frozen king prawns, heads removed and peeled (defrosted, if frozen) 4 tbsp piri piri sauce For the dressing 1 x 31g pack fresh basil, leaves picked 4 tbsp olive oil 1 garlic clove, chopped 2 tsp ground almonds 2 tbsp grated Parmesan 1 lemon, zested 1 romaine lettuce, leaves separated

225g (7½oz) bulgur wheat 300g (10oz) tomatoes, seeded, quartered and sliced 1 red onion, finely chopped 100g (3½oz) chopped walnuts 1 cucumber, seeded and diced 100g (3½oz) radishes, finely sliced 1 x 80g tub fresh pomegranate seeds 1 x 31g pack fresh flat-leaf parsley, chopped For the dressing 4 tbsp olive oil 1 tbsp red wine vinegar 1 lemon, juiced 1 tbsp sumac

1 Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge to marinate for 30 minutes. 2 Meanwhile, make the dressing by putting the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season. 3 Thread the prawns onto skewers (pre-soaked for 15 minutes, if wooden) and grill for 5 minutes on each side, or until pink and cooked through. (Alternatively, cook indoors under a hot grill or in a smoking griddle pan.) To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.

878kJ 210kcal 11%

Fat

Saturates

10g 2g 15% 11%

Each serving contains Energy

1 Cook the bulgur wheat in a pan of boiling water following the packet instructions. Drain and refresh under cold water. 2 To make the dressing, combine all the ingredients in a jug. Set aside, until needed. 3 In a serving bowl, combine the tomatoes, onion, walnuts, cucumber, radishes, pomegranate seeds and parsley. Stir through the bulgur wheat with a little seasoning. Pour over the dressing and toss to combine.

Sugars

Salt

1g 1%

3·1g 52%

1462kJ 350kcal 18%

Fat

Saturates

20g 3g 29% 13%

Sugars

Salt

6g 7%

0·3g 5%

of the reference intake. See page 96. Carbohydrate 35g Protein 8g Fibre 5g

of the reference intake. See page 96. Carbohydrate 2g Protein 27g Fibre <1g

R OJ I TO Makes 6 Takes 10 mins Cost per serve 66p 1 x 31g pack fresh mint, leaves picked, plus extra to garnish 150g (5oz) frozen raspberries, defrosted 2 tbsp light brown sugar 225ml (7½fl oz) freshly squeezed lime juice (approx 7 limes) 100ml (3½fl oz) white rum (optional) 400ml (13fl oz) soda water crushed ice, to serve

a purée. Alternatively, put everything in a large jug and muddle, using a rolling pin. 2 If using a processor, spoon the purée into a large jug and add the remaining lime juice, rum (if using) and soda water. Add the ice and mix to combine. Pour the mixture into glasses and garnish each with a raspberry and a few mint leaves. Each serving contains Energy

Fat

Saturates

Sugars

Salt

118kJ 28kcal 1%

<1g 0%

0g 0%

6g 7%

0g 0%

of the reference intake. See page 96. Carbohydrate 7g Protein 1g Fibre 2g

1 Put the mint, raspberries (reserving 6 to garnish), sugar and a little lime juice in a small food processor and whizz to 42

For more weekend recipes, visit tesco.com/realfood

Top tip

Add a splash of colour and flavour to your plate by grilling lemon halves, flat-side down, until charred â&#x20AC;&#x201C; great with the prawns and salad.

For more weekend recipes, visit tesco.com/realfood

W e e ke nd ST I C KY S P I C E D R I B S

GREEN HERB AND CHILLI CO R N O N T H E CO B

Serves 6 Takes 2½ hrs, plus overnight marinating Cost per serve £2·91

Top tip

To cook the ribs indoors, put the foil parcels on a baking tray and cook for 2 hours at gas 3, 170°C, fan 150°C. Finish on the barbecue or under a hot grill.

2 tbsp ground cumin 2 tbsp ground coriander 1 tbsp chilli powder 1 tbsp dried oregano 1 tsp garlic powder 1 lemon, zested 5 tbsp olive oil 3 x 700g packs pork ribs For the glaze 150ml (¼pt) balsamic vinegar 250g (8oz) cranberry sauce For the yogurt 1 x 200ml tub Greek-style yogurt ½ lemon, juiced 1 tsp fennel seeds, ground

1 In a large bowl, combine the spices, garlic powder, lemon zest and olive oil. Add the ribs and toss to coat. Transfer to a freezer bag and marinate in the fridge overnight. 2 Preheat the barbecue to low. Divide the ribs between 2 large sheets of kitchen foil. Fold the foil to make double- or triple- sealed parcels – this will ensure the juices don’t escape. Put the parcels on the grill, seal-side up. Barbecue for 1½-2 hours, until the meat is tender and comes away from the bone with a fork. Check on them every half an hour, moving them around the grill to avoid any hot spots. If they do start to catch, add a splash of water to the parcels, reseal and continue cooking. 3 To make the glaze, put the vinegar and cranberry sauce in a small pan. Bring to the boil, then gently simmer for 15 minutes, or until thickened and reduced by half. 4 Remove the ribs from the parcels, reserving the juices. Brush with the glaze and put on the barbecue for 15 minutes, turning and basting every so often, until charred and sticky. 5 Meanwhile, prepare the yogurt. Combine all the ingredients in a small bowl with a little seasoning. Serve with the ribs. Each serving contains Energy

2936kJ 703kcal 35%

Fat

Saturates

Sugars

Salt

48g 16g 24g 1·1g 69% 81% 27% 18%

Serves 6 Takes 30 mins Cost per serve 94p ¼ x 31g pack fresh basil ½ x 31g pack fresh flat-leaf parsley, plus extra to garnish ¼ x 31g pack coriander 2 mint sprigs, leaves picked 75g (3oz) unsalted butter, at room temperature, diced 1 garlic clove, chopped 1 green chilli, chopped 6 corn cobs

1 Put the herbs, butter, garlic and chilli in a small food processor; whizz until smooth. 2 Measure out 6 x 30cm (12in) pieces of kitchen foil and put a corn cob on each. Rub the butter all over the corn, then wrap up tightly in the foil. To prevent leakages, double wrap each one. 3 Preheat the barbecue to low. Grill the corn for 15-20 minutes, turning the parcels every 5 minutes, until the corn is tender and lightly charred. Carefully remove the foil. Arrange the corn on a platter and pour over the juices. Scatter with the parsley. Each serving contains Energy

624kJ 150kcal 8%

Fat

Saturates

11g 6g 16% 31%

Sugars

Salt

1g 1%

0g 0%

of the reference intake. See page 96. Carbohydrate 10g Protein 2g Fibre 3g

Perfect partners

Pink Slaw, £1/ 140g (71p/100g) Made with red and white cabbage, carrot and red onion in cider vinegar, this tangy slaw is great with the ribs.

Jalapeño Chilli and Three Cheese Bloomer, £1·50/ 410g (37p/100g) Toast thick slices of this flavoursome loaf on the barbecue to enjoy alongside your spread.

of the reference intake. See page 96. Carbohydrate 25g Protein 51g Fibre 4g

For more weekend recipes, visit tesco.com/realfood

2 £2.50 for

Pick up your natural cup of ‘feel good’ this summer.

Drink it all in. 2 for £2.50 offer subject to availability in selected stores. Offer runs from 27/4/16 for 3 weeks and includes Twinings’ fruit, herbal and green tea 20 packs. Offer is subject to change without notice.

RECIPES HANNAH YEADON PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD

W e e ke nd F R OZ E N B E R R I E S W I T H H OT W H I T E C H O CO L AT E S AU C E Serves 6 Takes 10 mins Cost per serve 67p 1 x 750g pack frozen mixed fruits 150g (5oz) white chocolate, chopped 100ml (3陆fl oz) double cream

1 Remove the berries from the freezer 15 minutes before serving. Put the chocolate in a heatproof bowl and set aside. 2 Put the cream in a small pan and heat until just starting to boil. Remove from the heat and pour over the chocolate, stirring until melted. Spoon the fruit into glasses and pour over the chocolate sauce. Eat immediately. Each serving contains Energy

1038kJ 249kcal 12%

Fat

Saturates

Sugars

Salt

17g 10g 22g 0路1g 24% 51% 24% 1%

of the reference intake. See page 96. Carbohydrate 22g Protein 4g Fibre 4g

Top tip

Create a pretty frosted effect by popping your dessert glasses in the freezer an hour before serving.

Bit on the side Discover more great side dishes ideas at tes.co/barbecuesides For more weekend recipes, visit tesco.com/realfood

rule the roast F L AVO U R E D W I T H L E M O N G R A S S , C H I L L I A N D F R E S H H E R B S , THIS VIETNAMESE- INSPIRED T WIST ON CL A SSIC ROA ST B E E F I S D E S T I N E D T O B E C O M E A N E W F A M I LY F A V O U R I T E

VIETNAMESE BEEF WITH CHILLI AND LIME DRESSING

PHOTOGRAPHY MYLES NEW RECIPE JENNIFER JOYCE FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT

Serves 8 Takes 1 hr 25 mins, plus marinating Cost per serve £3·94

2kg (4lb) topside of beef 2 tbsp fish sauce 1 tbsp freshly cracked black pepper, plus extra for seasoning 3 garlic cloves, finely chopped 1 tbsp caster sugar 1 tbsp vegetable oil 4 lemongrass stalks, outer leaves discarded, finely chopped 2 tbsp finely chopped coriander, plus extra leaves to serve large handful mint, leaves picked 50g (2oz) peanuts, half crushed For the dressing 2·5cm (1in) piece ginger, peeled and sliced 2 garlic cloves 2 tbsp caster sugar 2 tbsp fish sauce 125ml (4fl oz) lime juice 1 thumb-sized red chilli, seeded and diced

1 Put the meat in a large freezer bag. Add the fish sauce, pepper, garlic and sugar. Leave to marinate for at least 1 hour, or chill overnight. 2 Preheat the oven to gas 7, 220°C, fan 200°C. Remove the meat from the bag, pat dry with kitchen towel and season with a little more black pepper. Put the joint, fat-side up, in a roasting tin and cover with kitchen foil. Roast for 15 minutes. 3 Reduce the oven temperature to gas 4, 180°C, fan 160°C. Remove the meat from the oven and discard the foil. Drizzle over the oil, then top with the lemongrass and coriander, patting it down with the back of a wooden spoon. Season with a little salt.

Return to the oven for 1 hour for mediummedium-rare meat. For medium-welldone meat roast for 1 hour, 30 minutes. Remove from the oven and leave to rest for 10 minutes. 4 Meanwhile, make the dressing. Using a pestle and mortar, crush the ginger and garlic to a fine paste. Add the sugar, fish sauce, lime juice, chilli and 2 tbsp hot water; stir until the sugar dissolves. Transfer to a small bowl. 5 Arrange the meat on a serving board and scatter over the coriander and mint leaves and the peanuts. Carve the meat into medium slices and serve with the dressing. Each serving contains Energy

1549kJ 367kcal 18%

Fat

Saturates

11g 4g 16% 18%

Sugars

Salt

6g 7%

1·1g 18%

of the reference intake. See page 96. Carbohydrate 7g Protein 60g Fibre 1g

Top tip Try serving the beef with cooked rice noodles tossed with steamed Tenderstem broccoli and green beans, plus a drizzle of sesame oil.

S un d a y l u nch

Fast track Get dinner on the table in an hour or less with our speedy roasts at tes.co/speedyroast

For more Sunday lunch recipes, visit tesco.com/realfood

Easy entertaining

Clockwise, from top left: Large Farmhouse Pork Pie, £10/1·3kg (serves 10/ £1 per serving); Coleslaw, £4/800g (serves 8/50p per serving); Cooked Meat Platter, £11/510g (serves 6-8/£1·83 per serving); Quiche Lorraine, £9/900g (serves 8/£1·13 per serving); Garden salad, £7/430g (serves 6-8/£1·17 per serving)

REASON

TO CELEBRATE O RG A N I S E A PA RT Y T O R E M E M B E R W I T H A L I T T L E H E L P F RO M T E S C O

Need some help arranging a special event? Take the stress out of menu planning with the Tesco Easy Entertaining service. Choose from a wide range of food made to order, from dinner party dishes and buffets to luxury puddings, great kids’ 50

party food and personalised cakes – all delivered along with your normal online grocery shop. For more information on how to plan your shopping list and delivery, plus helpful hints, visit tesco.com/easyentertaining.

View the range and order online at tesco.com/easyentertaining

Clockwise from bottom: Café Coffee Cake, Café Carrot Cake and Café Victoria Sponge Cake, all £16 (serves 14/£1·14 per serving); Classic Café Selection Cupcakes, £20 for 12 (£1·67 each)

SPONSORED BY TATE & LYLE

Party time

FOR H E R M A J E ST Y ’ S 9 0 T H W E ’ R E SHOWC A SI NG I T E M S W I T H T H E ROYA L WA R R A N T – PE R FE C T FOR YOU R OW N ST R E E T PA RT Y

Limited edition collector’s tin

ROYALLY GOOD To celebrate Queen Elizabeth II’s 90th birthday, Lyle’s Golden Syrup® has had a right royal makeover, releasing a

Happy Birthday Your Majesty limited-edition tin.

G R A N D V I C TO R I A S A N DW I C H Serves 16 Takes 1 hr Cost per serve 50p 275g (10oz) unsalted butter, softened 150g (5oz) Lyle’s Golden Syrup 100g (4oz) Tate & Lyle Caster Sugar 5 medium eggs 275g (9oz) self-raising flour 1 tsp baking powder 600ml (1pt) whipping cream 375g (13oz) mixed berries Tate & Lyle Icing Sugar, for dusting

For the compote 150g (5oz) raspberries 25g (1oz) butter 1 tbsp Tate & Lyle Caster Sugar 1 tsp arrowroot

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line 3 x 20cm (8in) cake tins with nonstick baking paper. In a bowl, whisk the butter, golden syrup and caster sugar until creamy. Beat in the eggs, flour and baking powder. Divide the mixture between the tins and bake for 20 minutes until golden. Turn out onto a wire rack to cool. 2 For the compote, put the raspberries in a pan with the butter, sugar and 1 tbsp water; bring to the boil. Remove

from the heat. In a separate bowl, mix the arrowroot with 1 tbsp water. Add to the berry mixture and stir, until thickenened. Set aside to cool. 3 To assemble, level the cakes with a serrated knife. Put one on a serving plate for the base. 4 Whip the cream to soft peaks. Spoon a third onto the base, then top with half the compote and a third of the berries. Repeat with the remaining two cakes, finishing with a layer of cream topped with berries. Dust with icing sugar to serve. Each serving contains Energy

1824kJ 439kcal 22%

Fat

Saturates

Sugar

Salt

33g 19g 18g 0·3g 47% 96% 20% 6%

of the reference intake. See page 96. Carbohydrate 33g Protein 5g Fibre 1g

Tate & Lyle Icing Sugar, 78p/500g (16p/100g); Tate & Lyle Caster Sugar, 98p/500g (20p/100g)

Tate + Lyle products featured on this page are subject to availability

Buy yours now with our 25p-off coupon on page 3. If you’re planning a celebration bake like this fabulous Grand Victoria Sandwich, team Tate & Lyle® Icing and Caster Sugars with Lyle’s Golden Syrup for perfectly sweet, deliciously moist cakes every time. Lyle’s Golden Syrup Limited-Edition Tin, £1·15/454g (25p/100g)

ST C L E M E N T S C U P C A K E S

S E AL O F Royal Warrants give us a fascinating insight into the goods and services members of the Royal household use everyday. Here are a few more Royal favourites that you might find gracing the cupboards of Buckingham Palace, Windsor Castle or Balmoral.

G O L D S TA N DA R D Give your laundry the royal treatment with this limited edition pack with gold dosing ball to celebrate her Majesty's birthday. Tweet pictures of your Royal celebrations and how Persil is helping clear up the mess to @PersilUK. Persil small & mighty Celebratory Limited Edition, bio, non-bio and colour, £7/875ml (80p/100ml)

FRESHEN UP With Macleans Fresh Mint you can feel confident that your teeth look and feel fresh and healthy, giving you confidence in your mouth every day. Macleans is the only supplier of toothpaste to hold a Royal Warrant, by appointment to HRH The Prince of Wales. Macleans Fresh Mint, £1/100ml (£1/100ml)

S M O OT H M OV E If you have to look good for a big occasion then reach for the Minky Ergo Ironing Board. The innovative design features a double-sided rest shaped to follow a natural arm movement, extra-thick felt underlay for a smooth ironing surface, and a guide to clip the iron flex into place to stop it tangling and snagging. Minky Ergo Ironing Board, £40

Royal Warrants can be granted by the Queen, the Duke of Edinburgh or Prince Charles to companies that have been doing business with the Royal Household for at least five years.

Serves 12 Takes 50 mins Cost per serve 29p 175g (6oz) Stork with Butter 175g (6oz) caster sugar 2 medium eggs 200g (7oz) self-raising flour 1 tsp baking powder 1 lemon, zested, plus 1 tbsp juice 1 orange, zested, plus 1 tbsp juice 6 tsp lemon curd For the icing and decoration 175g (6oz) unsalted butter, softened 350g (12oz) icing sugar 1 tsp vanilla essence 1 orange, rind pared into 6 thin strips, remaining zested 1 lemon, rind pared into 6 thin strips, remaining zested icing sugar, for dusting

1 Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with muffin cases. In a bowl, whisk the butter and sugar until smooth. Beat in the eggs, flour and baking powder. Split the mixture between 2 bowls and add the lemon zest and

juice to one and the orange zest and juice to the other. Spoon each mixture into the muffin cases and bake for 15-20 minutes until golden. Leave to cool on a wire rack. 2 For the icing, combine the butter, icing sugar and vanilla in a bowl and beat until smooth. Split into 2 bowls. 3 Add the orange zest to one bowl and the lemon to the other. Spoon the orange icing into a piping bag fitted with a star nozzle and pipe a swirl over the orange-flavoured cupcakes. Decorate with the orange strips. Repeat with the lemon icing and cakes. Dust with icing sugar. Each serving contains Energy

1934kJ 460kcal 23%

Fat

Saturates

Sugars

Salt

24g 12g 48g 0·4g 34% 58% 53% 7%

of the reference intake. See page 96. Carbohydrate 63g Protein 3g Fibre 1g

Stork with Butter is perfect for making light, fluffy cakes with a rich buttery taste. Its mixture of oils and butter makes it easy to blend with other ingredients, and it’s soft enough to use straight from the fridge. Stork with Butter, £2/400g (50p/100g)

PROMOTION

SMOKED SALMON & WAT E R C R E S S AND EGG & CRESS S A N DW I C H E S Makes 16 of each Takes 25 mins Cost per serve £1·83

For the smoked salmon & watercress, hard boil and then peel 3 eggs; slice. Remove the crusts from 8 slices white seeded bread; lightly butter. Top 4 slices with 300g (10oz) smoked salmon, then add a squeeze lemon juice and a grind black pepper. Top with the eggs. Roughly chop a handful watercress and mix with mayo; season. Spread the mayo mixture over the salmon, then sandwich with the remaining bread. Cut each into 4 squares.

For the egg & cress, hard boil and then peel 3 eggs; chop. Mix the eggs with 4 tbsp mayo, a pinch curry powder and a little salad cress; season. Remove the crusts from 8 slices wholemeal bread; lightly butter. Spread the egg mixture over 4 slices bread, then sandwich with the remaining halves. Cut each into 4 fingers. For eggs that are great in sarnies, cakes and more, try eggs from The Happy Egg Co. Hens enjoy space to roam, sandpits for dust bathing and shady trees to cool off under, in the belief that happy hens lay tasty eggs. Large Free Range Eggs, £1·90/for 6 (32p/each)

Celebrate Royal-tea with

PG tips are proud to sponsor The Patronâ&#x20AC;&#x2122;s Lunch

S tr e e t food

La dolce

Mozzarella en carrozza (see recipe overleaf)

VITA

THERE’S MORE TO ITALIAN FOOD THAN PIZZA AND PASTA – FROM PIADINI TO POLPETTE, HERE ARE SOME GREAT TWISTS ON REGIONAL STREET FOOD THAT ARE PERFECT FOR EATING ALFRESCO For more delicious Italian recipes, visit tesco.com/realfood <#Y#>

M OZ Z A R E L L A E N C A R R OZ Z A This ultimate toastie translates as mozzarella ‘in carriage’, with the bread forming a crisp vehicle for the hot stringy cheese. Serves 4 Takes 20 mins Cost per serve 92p 25g (1oz) butter, softened 8 slices white bread 250g (8oz) mozzarella, sliced 4 slices ham (optional) 8 large basil leaves sunflower oil, for frying 2 eggs 1 tbsp milk For the sauce 1 tbsp oil 2 pointed red peppers, cut into small chunks ½ x 400g tin chopped tomatoes 1 garlic clove, crushed ½ tsp chopped rosemary

1 To make the sauce, heat the oil in a pan. Add the peppers and cook for 10 minutes, then stir in the tomatoes, garlic and rosemary. Simmer for 5 minutes more; season to taste. 2 Butter the bread, then divide the mozzarella, ham (if using) and basil between 4 slices. Top with the remaining bread. 3 Heat enough oil to cover the base of a large frying pan. In a bowl, whisk the eggs with the milk. Dip 2 sandwiches in the beaten egg, turning to cover, and then fry for 1-2 minutes on each side, until golden. Repeat with the remaining sandwiches. Serve with the sauce. Each serving contains Energy

2104kJ 504kcal 25%

Fat

Saturates

31g 14g 44% 70%

Sugars

Salt

7g 7%

1·8g 31%

of the reference intake. See page 96. Carbohydrate 38g Protein 22g Fibre 3g

POLPETTE Though seen all over Italy, these fried meatballs are rarely served with pasta. Enjoy the Venetian way as part of a sharing platter.

Makes 16 Takes 25 mins Cost per meatball 33p 1 slice white bread milk, for soaking 2 tbsp flour 75g (3oz) dried breadcrumbs 3 eggs 250g (8oz) each minced pork and beef 50g (2oz) Parmesan, grated handful flat-leaf parsley, chopped whole nutmeg, for grating 1 tsp fennel seeds, crushed 2 garlic cloves, crushed 2 tbsp olive oil ½ lemon, for squeezing

1 Put the bread in a bowl, cover with milk; leave to soak a little. 2 Meanwhile, scatter the flour and breadcrumbs over separate plates. Whisk 1 egg in bowl with a splash of water; set aside. 3 Put the pork, beef, remaining eggs, Parmesan, parsley, a little nutmeg, fennel seeds and garlic in a bowl; season. Squeeze the liquid out of the bread and add to the bowl. Mix with your hands until combined. Roll the mixture into 16 meatballs. 4 Dust each meatball in the flour, then dip in the beaten egg and roll in the breadcrumbs until coated. Set aside on a plate. 5 Heat the oil in a large frying pan. Fry the meatballs in batches for 8-10 minutes, until cooked through and golden. Drain on kitchen paper, then squeeze over the lemon. Each meatball contains Energy

511kJ 122kcal 6%

Fat

Saturates

7g 2g 10% 12%

Sugars

Salt

1g 1%

0·3g 5%

of the reference intake. See page 96. Carbohydrate 6g Protein 10g Fibre <1g

PIADINI Dating back to Ancient Rome, these flaky breads are enjoyed with savoury cold fillings. Makes 6 Takes 20 mins, plus resting Cost per serve 29p

<#X#> For more delicious Italian recipes, visit tesco.com/realfood

125g (4oz) plain flour, plus extra for dusting 1 tbsp olive oil ½ x 250g tub ricotta ½ x 285g jar sun-dried tomatoes, chopped fresh basil, to serve

1 Sift the flour and ¼ tsp salt into a bowl. Make a well and work in the oil and 65ml (2½fl oz) water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 minutes. 2 Divide the dough into 6 and roll out each piece to a 12cm (5in) disc. Heat a griddle pan until hot and cook the discs for 1-2 minutes on each side, until charred and puffed up; cool. 3 Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat. Each serving contains Energy

Fat

Saturates

Sugars

Salt

605kJ 144kcal 7%

6g 8%

3g 13%

2g 2%

0·4g 7%

of the reference intake. See page 96. Carbohydrate 19g Protein 5g Fibre 2g

C A P O N ATA Hailing from Sicily, this sweet and sour vegetable dish is best served at room temperature. Serves 6 Takes 1 hr 20 mins Cost per serve 95p 2 aubergines, cut into chunks 2 tbsp light olive oil 5 celery sticks, cut into chunks 5 tbsp olive oil 2 red onions, chopped 1 x 227g tin chopped tomatoes 250g (8oz) cherry tomatoes 3 garlic cloves, sliced 1 tbsp sugar 4 tbsp white wine vinegar 4 tbsp capers 100g (3½oz) green olives 2 tbsp sultanas 2 tbsp pine nuts handful fresh basil leaves crostini, to serve

1 Preheat the oven to gas 3, 170°C, fan 150°C. Heat the

oil in a large pan. Add the aubergine in batches and fry until golden. 2 Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hour, until softened and golden. 3 Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg and serve with crostini. Each serving contains Energy

1003kJ 241kcal 12%

Fat

Saturates

Sugars

Salt

19g 3g 12g 0·7g 28% 14% 13% 11%

of the reference intake. See page 96. Carbohydrate 14g Protein 4g Fibre 2g

FAVA B E A N S A L A D Popular since Roman times, fava (or broad) beans are often served with bacon, anchovies or pecorino. Great with polpette. Serves 6 Takes 10 mins Cost per serve 53p 500g (16oz) fresh or frozen broad beans 2 tbsp extra-virgin olive oil 1 garlic clove, chopped 1 lemon, zested, plus 2 tbsp juice 1 large tomato, seeded and chopped 4 slices prosciutto

1 Blanch the beans in a pan of boiling water for 1-2 minutes, then drain and refresh under cold water. Drain, then pod. 2 In a pan, heat the oil, garlic, lemon zest and juice and tomato. Add the broad beans, and cook for 1-2 minutes, until warmed through; season. 3 Meanwhile, fry the prosciutto in a dry frying pan until crisp. Roughly chop and toss through the bean mixture. Serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

419kJ 100kcal 5%

6g 8%

1g 6%

2g 2%

0·7g 11%

of the reference intake. See page 96. Carbohydrate 6g Protein 7g Fibre 5g

RECIPES JEN BEDLOE PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD

S tr e e t food

Polpette

Caponata Piadini

Fava bean salad

Wi ne

B O T T LE B A N K T E S C O M A ST E R O F W I N E JA M E S DAV I S S E L E C T S G R E AT W I N E S T O E N J OY O U T S I D E T H I S M O N T H

ay can only mean one thing – the great British summer is finally on its way. With two bank holidays to look forward to and, hopefully, some sunny days and warm evenings, it’s a brilliant time to get outside and enjoy some delicious, lighter wines (and great food) alfresco.

New Zealand doesn’t just produce great sauvignon blanc – it’s also started Medium dry creating some very impressive whites using pinot grigio grapes. Wairau Cove Pinot Grigio, £6, is light gold in colour and has attractive honeysuckle, peach and nectarine aromas, with background hints of spiced pear. Make sure you have a bottle or two in the fridge for the weekend and enjoy with Indian-inpired dishes, such as the Spiced king prawn pilaf (p69). 2

finest* Albariño, £7. Made from the albariño grape in the Rías Baixas Dry region of north-west Spain, this wine is incredibly fresh, with apple and pear flavours. Cool and crisp, it’s perfect for sunny days, and delicious with shellfish. 1

Warmer weather is the perfect opportunity to experiment with chilling Light and red wine. Beaujolais fruity Villages, £6, is a juicy little fruit bomb made from the gamay grape, and is medium bodied with blackcurrant and raspberry flavours. Pop it in the fridge for 30 minutes before opening, and serve with tomato-based dishes, such as ratatouille or bruschetta. B

If you love a glass of chilled 2 rosé in the fresh air, try finest* Sancerre Rosé, Medium £9. Sancerre is famous dry for its white wines made from sauvignon blanc, but the region’s favourite red grape, pinot noir, produces elegant rosé wine. With a gorgeous, delicate pink colour and flavours of summer fruit, this is fabulous with poached salmon.

finest* Steillage Riesling, £6, is a freshtasting German white with Medium a naturally lower alcohol content of 11%. With punchy peach and lemon flavours, it’s a good match for Asian dishes such as the Miso cod skewers (p65). 4

If you prefer to keep off alcohol altogether, try the new finest* Alcohol Medium Free Sparkling Chenin dry Blanc, £2·75. Made using wine grapes to ensure maximum flavour, fermentation is stopped before the natural sugars in the grape juice are converted into alcohol. This medium-dry fizz would be lovely with an alfresco lunch or afternoon tea, or poured over ice as a refreshing long drink. 2

Glass acts Find new favourites, great offers and online wine exclusives at tesco.com/wine Find these wines in store, or buy online at tesco.com/groceries

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C ook smart

Everyday easy F E E D T H E FA M I LY W I T H T H E S E Q U I C K A N D D E L I C I O U S MIDWEEK DISHES â&#x20AC;&#x201C; ALL RE ADY IN 40 MINUTES OR L E S S

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

GRI L LE D LAMB CHO P S W ITH R OASTE D BRO CCO LI, QUINOA AND SAL SA VE RDE Serves 4 Takes 30 mins Cost per serve £2·55 200g (7oz) Tenderstem broccoli, trimmed 2 anchovy fillets, chopped 1 red chilli, seeded and finely sliced 1 tbsp garlic oil or olive oil 1 x 550g pack lamb chops 1 x 250g pack cooked mixed quinoa For the salsa verde small handful each fresh mint and basil, leaves picked large handful rocket 1 tsp Dijon mustard 1 tsp red wine vinegar 1 tbsp capers, drained and rinsed 4 tbsp olive oil 1 garlic clove, crushed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli in a roasting tin. Toss with the anchovies, chilli and oil; season well. Roast for 12-15 minutes, until tender and lightly charred. 2 To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside. 3 Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 minutes on each side, until cooked through. 4 Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde. Each serving contains Energy

2739kJ 658kcal 33%

Fat

Saturates

50g 18g 72% 88%

Sugars

Salt

2g 2%

1·6g 27%

of the reference intake. See page 96. Carbohydrate 21g Protein 31g Fibre 3g

G R I D D L E D T U N A ST E A K S W I T H P E P E R O N ATA Serves 4 Takes 30 mins Cost per serve £3·94 2 red peppers, seeded and halved 1 yellow pepper, seeded and halved 1 orange pepper, seeded and halved 4 fresh tuna steaks 2 tbsp olive oil 100g (3½oz) kalamata olives, pitted 2 tbsp capers, drained and rinsed 1 tsp red wine vinegar 2 tbsp fresh basil, chopped 50g (2oz) rocket 1 lemon, cut into wedges

1 Arrange the peppers, cut-side down, on a baking tray. Grill or griddle on a high heat for 10 minutes, or until the skin is lightly charred, then turn them over and cook for a further 5 minutes. Tip into a bowl, cover with clingfilm and leave to steam for 5 minutes. When cool enough to handle, peel and discard the skins, then cut into strips. 2 Heat a griddle pan on the hob until smoking. Season the tuna, then drizzle with the oil. Cook for 1-2 minutes on each side, or until cooked to your liking. 60

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3 Meanwhile, make the peperonata by combining the peppers, olives, capers, vinegar, basil and seasoning in a large bowl. Add the rocket and toss well. Divide between 4 shallow bowls or serving plates and top each with a tuna steak. Serve with a wedge of lemon for squeezing over. Each serving contains Energy

1272kJ 304kcal 15%

Fat

Saturates

Sugars

Salt

14g 2g 9g 1g 20% 10% 10% 17%

of the reference intake. See page 96. Carbohydrate 11g Protein 33g Fibre 4g

Perfect partners Olive Bloomer, £1·50 each Made with three types of olive, this crusty loaf is ideal with the tuna (above). Beetroot Salad, £1/305g (33p/100g) Serve this flavoursome salad with the salmon (right) or gnocchi (p63).

C ook smart BAKED SALMON WITH R OA ST J E R S E Y R OYA L S A N D TO M ATO E S Serves 4 Takes 40 mins Cost per serve £2·10 500g (1lb) Jersey royals, halved if large 1 red onion, quartered 2 rosemary sprigs, leaves picked 2 tbsp olive oil 2 x 270g pack salmon fillets 1 lemon, zested and quartered 200g (7oz) on-the-vine cherry tomatoes

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling, salted water for 10 minutes, or until tender. Drain well. 2 Put the potatoes, onion and rosemary in a roasting tin and drizzle with half the oil. Roast for 10 minutes. 3 Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice, then add the wedges to the tin. 4 Drizzle over the remaining oil, then season well. Return to the oven for a further 10 minutes, or until the salmon is just cooked through and the potatoes are crisp. Divide between 4 plates and serve immediately. Each serving contains Energy

1672kJ 400kcal 20%

Fat

Saturates

21g 4g 30% 18%

Sugars

Salt

5g 5%

0·4g 7%

of the reference intake. See page 96. Carbohydrate 24g Protein 30g Fibre 3g

£2

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Cook smart BAKED GNOCCHI WITH P E A S A N D B R OA D B E A N S Serves 4 Takes 25 mins Cost per serve £1·38

RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT

1 x 250g pack gnocchi 75g (3oz) frozen peas 100g (3½oz) frozen broad beans 1 x 125g pack asparagus tips, cut into 3cm (1in) pieces 200g (7oz) half-fat crème fraîche handful each fresh basil and mint, leaves chopped ½ lemon, zested and squeezed 1 mozzarella ball, drained and torn 1 tbsp vegetarian hard cheese or Parmesan, finely grated

1 Preheat the grill to high. Cook the gnocchi in a pan of boiling, salted water following the packet instructions. Drain with a slotted spoon; transfer to a baking dish. Reserve the cooking water. 2 Add the peas, beans and asparagus to the water. Bring to the boil and cook for 3 minutes, or until just tender. Drain and refresh under cold water. 3 Meanwhile, combine the crème fraîche, herbs, lemon zest and juice in a bowl; season. 4 Add the veg to the gnocchi, then stir in the crème fraîche mixture. Scatter over the mozzarella and hard cheese. Grill for 3-4 minutes, until bubbling and golden. Serve immediately. Each serving contains Energy

1562kJ 374kcal 19%

Fat

Saturates

22g 14g 31% 72%

Sugars

Salt

4g 5%

1·5g 25%

of the reference intake. See page 96. Carbohydrate 25g Protein 19g Fibre 3g

C HI C K E N S HAWA R M A FLATBREADS WITH YOGURT Serves 4 Takes 30 mins Cost per serve £1·64 6 skinless and boneless chicken thigh fillets, fat trimmed 2 tbsp olive oil 2 tsp sumac 1 lemon, halved 2 garlic cloves, crushed or grated 3 thyme sprigs, leaves picked ½ tsp chilli flakes 200g (7oz) Greek yogurt handful mint, leaves chopped 4 flatbreads, warmed through 2 little gem lettuces, shredded 10cm (4in) piece cucumber, cut into cubes 2 tbsp pomegranate seeds pomegranate molasses, to serve (optional)

1 Put the chicken in a freezer bag. Massage in the olive oil, 1 tsp sumac, juice of half a lemon, garlic, thyme and chilli flakes; season. Leave to marinate for 10 minutes or chill overnight.

2 Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes, until the outside is lightly charred and the middle is cooked through with no pink showing. Remove from the grill and set aside. 3 Meanwhile, combine the yogurt, mint, remaining sumac and a squeeze of lemon juice in a bowl; season to taste. Set aside until needed. 4 To assemble, spread each flatbread with a spoonful of the yogurt mixture, then top with lettuce and cucumber. Slice the chicken into bite-size pieces and divide between the flatbreads. Top with the pomegranate seeds, then drizzle over a little pomegranate molasses (if using). Roll up the flatbread and serve warm. Each serving contains Energy

1893kJ 450kcal 23%

Fat

Saturates

18g 4g 26% 20%

Sugars

Salt

6g 6%

1·1g 19%

of the reference intake. See page 96. Carbohydrate 41g Protein 32g Fibre 3g

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

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W h a t’s c o ok i ng

dinner for two B R I N G A TA ST E O F E A R LY S U M M E R I N T O T H E K I T C H E N W I T H T H E S E E A SY M I DW E E K M E A L S

CHICKE N PARMIGIANA W ITH ROA ST POTATOE S

BROAD BE AN RISOT TO W ITH A SPAR AGUS PE STO

C ARIBBE AN PE PPE RPOT STE W

MISO - COD SKE W E R S W ITH SE SAME GRE E NS For more delicious recipes, visit tesco.com/realfood

Wh at’s co oking

Serves 2 Takes 40 mins Cost per serve £3·17 300g (10oz) rump steak, trimmed and cut into 2·5cm (1in) chunks 2 tsp garlic and ginger paste 1 tbsp jerk paste 2 tsp olive oil 1 red onion, chopped 2 thyme sprigs, leaves picked, plus extra sprigs to serve 1 red pepper, seeded and chopped 1 medium sweet potato, cut into bite-sized chunks ½ beef stock cube 4 okra, chopped 1 x 400g tin butter beans 200ml (7fl oz) coconut milk 50g (2oz) kale, chopped

oil in a medium casserole. Add the beef and fry over a high heat, for 3 minutes, or until browned. Remove and set aside. 2 In the same pan, heat the remaining oil and garlic and ginger paste. Add the onion and cook for 5 minutes, stirring often. 3 Stir in the remaining jerk paste, thyme, red pepper and sweet potatoes. Cook for 2 minutes, then crumble in the stock cube. Add the okra, butter beans and the coconut milk (if the veg isn’t submerged in liquid, add enough water to just cover). Simmer for 15-20 minutes, until the potatoes are tender and the sauce has reduced. 4 Tip in the kale and reserved beef and cook for 1-2 minutes, until the beef is hot through and the kale has wilted; season to taste. Scatter over a little extra thyme, if you like. Each serving contains

1 In a bowl, toss the beef with half the garlic and ginger paste and ½ tsp of jerk paste; season with black pepper. Heat half the

MISO-COD SKEWERS WITH SESAME GREENS Serves 2 Takes 30 mins, plus marinating Cost per serve £3·99 1 x 340g pack skinless cod fillets, cut into cubes 1 tbsp sesame seeds 1 x 220g pack vegetable stir-fry medley 1 tbsp sesame oil 1 x 250g pack pak choi 1 tbsp hoisin sauce 1 tbsp sweet chilli sauce For the marinade 1 tbsp miso paste 2 tbsp agave nectar 1 tbsp mirin 2 tbsp light soy sauce ½ lime, juiced, plus extra wedges to serve

1 For the marinade, combine all the ingredients in a bowl; season with a little black pepper. Add the fish, then cover and chill for at least 15 minutes or overnight. 66

Energy

2660kJ 634kcal 32%

Fat

Saturates

Sugars

30g 19g 16g 2·1g 43% 97% 18% 34%

2 Preheat the grill to high. In a small, dry frying pan, toast the sesame seeds until golden. Set aside until needed. 3 Thread the fish onto skewers, then arrange on a foil-lined baking tray. Drizzle over any remaining marinade. Grill for 2-3 minutes on each side, until cooked through and lightly charred at the edges. 4 Meanwhile, seed and finely slice the chilli from the stir-fry pack; reserve to garnish. 5 Heat the sesame oil in a large frying pan over a high heat. Add the veg (except the chilli), hoisin and sweet chilli sauces and stir-fry for 4 minutes, or until just tender. Scatter over the sesame seeds and chilli. Serve with the fish skewers and extra lime wedges for squeezing over. Each serving contains

3293kJ 382kcal 19%

Fat

Saturates

Sugars

Serves 2 Takes 45 mins Cost per serve £2·43 1 x 500g carton passata with garlic and herbs 1 tsp dried oregano handful fresh basil, torn 2 chicken breasts, butterflied 1 tsp chicken seasoning 2 tsp fine semolina or flour 1 egg white, lightly beaten 50g (2oz) panko breadcrumbs, seasoned oil, for greasing 1 tbsp Parmesan, grated 75g (3oz) mozzarella, torn For the potatoes 500g (1lb) potatoes, diced 2 rosemary sprigs, leaves picked 3 garlic cloves, bruised 1 tbsp olive oil

Salt

12g 2g 18g 2·5g 17% 10% 20% 42%

of the reference intake. See page 96. Carbohydrate 31g Protein 37g Fibre 6g

For more delicious recipes, visit tesco.com/realfood

combine all the ingredients in a roasting tin; season. Roast for 40 minutes, stirring halfway. 2 Meanwhile, put the passata in a medium ovenproof dish. Stir in the oregano, then scatter over the basil and season. Transfer to the oven to warm through. 3 Shake the chicken seasoning over the chicken and dust with the semolina or flour. Put the egg white and breadcrumbs in separate bowls. Dip the chicken in the egg, and then in the breadcrumbs, turning to coat. 4 Put the chicken on an oiled baking sheet and grill for 3-4 minutes, until golden. 5 Add the chicken, grilled-side down to the warm passata. Scatter over the cheeses and bake for 20-25 minutes, until bubbling and golden. Finish under the grill for 2-3 minutes. Serve with the potatoes. Each serving contains Energy

Salt

of the reference intake. See page 96. Carbohydrate 48g Protein 45g Fibre 12g

Energy

CHICKEN PARMIGIANA WITH ROAST POTATOES

1 Preheat the grill to medium and the oven to gas 6, 200°C, fan 180°C. For the potatoes,

BROAD BEAN RISOTTO WITH ASPARAGUS PESTO Serves 2 Takes 40 mins Cost per serve £2·31 1 x 250g bunch asparagus, tips chopped, 100g (3½oz) stalks reserved 1 vegetable stock cube 1 tsp olive oil 1 echalion shallot, diced 1 garlic clove, crushed 150g (5oz) risotto rice 125ml (4fl oz) white wine 200g (7oz) frozen broad beans, thawed and podded For the pesto small handful fresh basil, leaves torn, plus extra to garnish ½ lemon, zested and juiced 3 tsp olive oil 50g (2oz) ricotta cheese 1 tbsp grated vegetarian hard cheese, plus extra to serve 2 tbsp pine nuts

3250kJ 773kcal 39%

Fat

Saturates

Sugars

Salt

25g 9g 16g 3·6g 35% 44% 18% 61%

of the reference intake. See page 96. Carbohydrate 80g Protein 60g Fibre 8g

1 In a pan, bring 500ml (17fl oz) of water to the boil. Cook the asparagus stalks for 4 minutes, or until softened. Remove with a slotted spoon; roughly chop. 2 Add the stock cube to the pan and stir to dissolve; simmer. 3 Whizz all the pesto ingredients and the asparagus stalks in a food processor. 4 Heat the oil in a frying pan. Add the shallot and cook for 5 minutes. Add the garlic, cook for 30 seconds, then stir in the rice. Pour in the wine and leave to bubble until absorbed. 5 Add the stock a ladle at a time, stirring until almost absorbed before the next addition. When the rice is just cooked, stir in the asparagus tips, broad beans and pesto and cook for 3 minutes, or until tender; season. Serve with the extra hard cheese and basil. Each serving contains Energy

2573kJ 613kcal 31%

Fat

Saturates

23g 5g 33% 24%

Sugars

Salt

6g 7%

2·8g 47%

of the reference intake. See page 96. Carbohydrate 77g Protein 22g Fibre 7g

RECIPES LUCY NETHERTON PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING RBECCA NEWPORT

CARIBBEAN PEPPERPOT STEW

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MONDAY

TUESDAY

1 Delicious chicken breast pieces in a spicy tomato and coconut sauce with ginger, fenugreek, yogurt and coriander. Hot Chicken Tikka Masala, £1·50/350g (43p/100g)

2 A hearty feast of minced beef, beans and rice in a spicy tomato sauce in a wrap, topped with smoky tomato sauce and cheese. Beef and Bean Enchilada, £1·50/400g (38p/100g)

WEDNESDAY 3 Tuck into a Spanish classic; risotto rice in a rich paprika, tomato and white wine sauce with chicken and prawns. Smoky Chicken and Prawn Paella, £2/400g (50p/100g)

THURSDAY 4 Enjoy juicy prawns, green beans and soya beans in a mild coconut curry sauce with lemongrass and ginger. Thai Green Prawn Curry with Coconut Rice, £2/400g (50p/100g)

FRIDAY 5 Tasty pasta shells with minced beef, pepperoni and tomato sauce topped with creamy mozzarella and crunchy breadcrumbs. Pepperoni Pasta Bake, £1·50/400g (38p/100g)

Me a l m aths

2350

I INLNSESSSSS MM O RL E

TROLLEY DASH PI C K U P A F E W K E Y I N G R E D I E N T S I N ST O R E T O MAKE THESE DELICIOUS MEALS IN MINUTES

BALSAMIC CHICKEN WITH BEETROOT AND BEANS Preheat the oven to gas 6, 200°C, fan 180°C. Score 1 x 1kg pack Chicken Legs. Put on a baking tray, drizzle with oil, then season and roast for 20 minutes. Slice 2 x 300g packs Cooked Beetroot and add to the tray. Cook for 15 minutes, then drizzle over a little Chilli Balsamic Glaze and scatter over 1 x 220g pack Green Beans. Return to the oven for 10 minutes*.

Serves 4 Cost per serve £1·13

Each serving contains Energy

1086kJ 261kcal 13%

Fat

Saturates

16g 4g 23% 20%

Sugars

Salt

7g 8%

0·6g 11%

of the reference intake. See page 96. Carbohydrate 9g Protein 20g Fibre 2g

RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT *Cook the chicken until the juices run clear with no pink meat showing.

SPICED KING PRAWN PILAF In a frying pan, heat ½ x 285g jar chopped Roasted Peppers with a little oil from the jar. Add 1 x 250g pouch Microwave Long Grain Rice, cook for 1-2 minutes, then stir in ½ x bunch sliced Spring Onions and 1 x 150g pack Cooked and Peeled King Prawns with Chilli and Coriander. Cook for 2-3 minutes more, until the prawns are piping hot; season. Each serving contains

Serves 2 Cost per serve £3·20

Energy

Fat

Saturates

Sugars

Salt

1366kJ 325kcal 16%

8g 12%

1g 7%

1g 1%

1·4g 24%

of the reference intake. See page 96. Carbohydrate 42g Protein 19g Fibre 4g

ARTICHOKE AND SPINACH CALZONE Preheat the oven to gas 6, 200°C, fan 180°C. Wilt and roughly chop 1 x 200g pack Spinach. Spread 1 x 280g pack Ready Rolled Round Pizza Dough Base with 4 tbsp of Garlic & Herb Soft Cheese. Chop 5-6 pieces Artichoke Antipasti and scatter over one half. Top with the spinach. Brush the edges with water, then fold over to enclose the filling; crimp with a fork. Bake for 20 minutes, or until golden. Each serving contains Energy

2018kJ 480kcal 24%

Fat

Saturates

Sugars

Salt

14g 5g 28g 3·1g 21% 26% 32% 53%

Serves 2 Cost per serve £1·86

of the reference intake. See page 96. Carbohydrate 70g Protein 16g Fibre 5g

Plan your meals in advance with our handy tool at tes.co/mealplanner

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M a s t e r c la s s

Queen of puddings L E A R N H OW T O M A K E T H I S N O STA L G I C , R E G A L D E S S E RT I N J U ST S I X E A SY ST E P S

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

QUEEN OF PUDDINGS

Makes 6 Takes 45 mins, plus cooling Cost per serve 24p 575ml (18fl oz) whole milk 125g (4oz) fresh white breadcrumbs 60g (2½oz) caster sugar, plus 2 tbsp extra 1 lemon, zested 25g (1oz) unsalted butter 3 medium eggs, separated 6 tbsp raspberry jam Each pudding contains Energy 1269kJ 301kcal

15%

Fat

Saturates

Sugars

Salt

11g 5g 29g 0·6g 15% 27% 32% 10%

of the reference intake. See page 96. Carbohydrate 49g Protein 9g Fibre <1g

Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk in a medium-sized pan and gently bring to the boil. Remove from the heat and stir in the breadcrumbs, 2 tbsp sugar, the lemon zest and the butter. Set aside for 15 minutes to cool.

Add the egg yolks (reserving the whites for step 5) to the breadcrumb mixture and beat with a wooden spoon until combined. Arrange 6 x 250ml (8fl oz) glass ramekins on a baking tray and divide the mixture between each.

DE LICIOU S SPIN S

Whole queen of puddings To make a whole pudding instead of individual ones, put the pudding mixture in a 1 x 1·5ltr (2½pt) baking dish and cook for 25 minutes (step 3). Bake the piped meringue topping for 7-8 minutes (step 6). Chocolate and coconut Replace the whole milk with a carton of drinking coconut milk. Add 50g (2oz) desiccated coconut and 100g (3½oz) chocolate chunks to the breadcrumb mixture before stirring it into the warm milk (step 1). Scatter 15g (½oz) desiccated coconut over the piped meringue topping before baking.

Meanwhile, put the raspberry jam in a small pan and gently heat until runny. Spoon the jam evenly over the puddings, spreading it out until the sponges are completely covered. Set aside while you make the meringue.

Perfect partners

Cherry and madeira Instead of breadcrumbs, use 150g (5oz) of crumbled madeira cake (step 1) with the sugar, lemon zest and butter. Swap the raspberry jam for cherry (step 4).

To make the meringue topping, put the egg whites in a clean mixing bowl and beat to stiff peaks with an electric whisk. Add the remaining 60g (2½oz) sugar and continue whisking until the mixture is stiff and glossy.

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

finest* Fresh Cornish Custard, £1·80/500g (36p/100ml) Smooth, sweet and creamy, this West Country custard is made with Madagascan vanilla – great with the puds.

finest* Raspberry Conserve, £1·50/ 340g (44p/ 100g) This fragrant raspberry jam will give your puds a gorgeous colour and deliciously fruity flavour.

M a s t e r c la s s 3

RECIPE MIMA SINCLAIR ADDITIONAL WORDS LUCIE TOBIN PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – ensure the meringue is cooked through.

Transfer the baking tray to the oven and cook for 15 minutes, or until set and lightly golden. Remove the tray from the oven and set aside on a heatproof surface. Reduce the oven temperature to gas 4, 180°C, fan 160°C.

Spoon the meringue into a piping bag and cut a 1cm (½in) hole at the end. Pipe it over the puddings working from the outside-in, until the jam is completely covered. Bake for 5 minutes, or until the peaks are lightly golden*. Serve.

hand to the other, l To make Expert letting the white slip breadcrumbs without through your fingers a food processor, use tips into the bowl below a cheese grater with leaving just the yolk wide teeth holes – just in your hand. make sure the bread is l Test if the meringue is slightly stale. ready for piping by holding l To separate the eggs, the bowl with the whisked crack them, one at a time, meringue upside down – if into your hand over a bowl. it stays put, it’s good to go. Pass the yolk from one

l If you don’t have a piping bag to hand, simply spread the meringue over the jam, creating decorative peaks with the back of a spoon. l To use a cook’s blowtorch to cook the meringue, hold it 7cm (3in) away and move it quickly over the topping until caramelised – be careful not to burn the meringue.

Let’s bake

Discover more sweet treats and classic puds at tes.co/fruitycakes

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

K L I M H S E R with F

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eastfeeding or the switch from br e ak m to y ad re re owing If you’ e reassurance of kn th t an w ll u’ yo , ilk ts they formula to cows’ m getting the nutrien be ill st ill w e on tle that your busy lit and develop. need as they grow d cows’ milk enriche Arla Big Milk is fresh d Iron for with Vitamin A, D an and development your child’s growth balanced diet. as part of a healthy

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

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Cherry tomatoes

Asparagus

Double cream

MEDITERRANEAN SPAGHETTI Roast cherry tomatoes on a baking tray with chopped garlic. Using a fork, crush in a bowl with olive oil and fresh basil. Toss with spaghetti. BAKED MASH In a baking dish, mash potatoes with cream cheese, then dot with cherry tomatoes. Grate over Parmesan. Bake until golden.

SAVOURY CRÊPES Using pancake batter, make crêpes, adding a filling of grilled asparagus, ham and grated cheese. Fold over and flip until melted. SPRING TRAYBAKE In a baking dish, layer parboiled sliced new potatoes, chopped asparagus and sliced courgette. Crumble over feta, drizzle with honey; bake until golden.

crushed garlic and grated Parmesan; season. Serve with chicken or fish. VANILLA PANNA COTTA Heat milk and cream with vanilla seeds and a little vanilla extract. Add dissolved gelatine leaves. Divide the mixture among ramekins, then chill until set.

RECIPES ROSIE CASSELS PHOTOGRAPHY TESCO ARCHIVE, TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT *The chicken should be cooked through with no pink meat showing.

* *

BASIL CREAM In a pan, gently *warm cream with chopped basil,

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

Chicken breasts

Tinned chickpeas

Pineapple

STICKY SKEWERS Make a glaze with soy sauce, miso paste and sugar. Thread skewers with chicken; brush over the glaze. Grill until cooked*. CREAMY CHICKEN Fry sliced onions, then add mushrooms, cider, Dijon mustard and a little milk. Add chicken breasts and simmer until cooked*. Stir through fresh tarragon.

SPICY HOUMOUS In a food processor, whizz tinned chickpeas with garlic, olive oil, lemon juice, ground cumin and chilli flakes, until smooth. Serve with warm pitta. CHICKPEA STUFFING Mash tinned chickpeas with lemon zest, olive oil, breadcrumbs and chopped fresh herbs; season. Serve with chicken.

Add cooked rice, soy sauce and chopped pineapple. Serve with pork. STUFFED HAWAIIAN LOAF Stuff a split baguette with softened butter, passata, sliced mozzarella, grated cheddar, chopped ham and diced pineapple. Bake until melted.

* *

PINEAPPLE RICE Fry sweetcorn, *chopped spring onion and ginger.

For more leftovers inspiration, visit tesco.com/realfood

H e alth & we l lb e i ng

DISCOVER FUN WAYS TO GET ACTIVE THIS SUMME R WITHOUT HIT TING THE GYM – OR SPENDING ANY MONEY

our health is your most valuable resource, but it needn’t cost an arm and a leg to get in shape. From exercise apps and YouTube tutorials to outdoor gyms, here’s your complete guide to getting fit – no membership fee required.

GO GREEN

The Conservation Volunteers charity hold Green Gym events – outdoor activities that build strength and fitness while contributing to the community. These might involve planting trees, sowing meadows or establishing wildlife ponds, and all sessions include a warm-up and cool down. Volunteering for conservation work means you’ll benefit from feel-good vibes, too. Find your local Green Gym at tcv.org.uk.

To the core GOT A SPARE MINUTE? ENGAGE AND STRENGTHEN YOUR CORE MUSCLES BY RAISING ONE FOOT OFF THE FLOOR, EVEN SLIGHTLY. WHETHER YOU BEND YOUR LEG OR KEEP IT STRAIGHT, THE HIGHER YOU LIFT YOUR FOOT, THE HARDER YOU’LL WORK THOSE MUSCLES.

Tune in

There are some great YouTube workouts – try Jessica SmithTV for cardio, Blogilates for pilates, Scola Dondo for dance workouts and Yoga with Adriene.

Hoover manoeuvres Crank up the tunes and turn housework into a workout. Maximise more vigorous activities, such as vacuuming, by adding squats and lunges. The key is to keep your tummy pulled in and your back straight – that way you work your core without hurting your spine.

Blaze a trail

Many parks and woods have outdoor gyms, known as ‘trim trails’ that are free to use. Find a local one at The Great Outdoor Gym Company (tgogc.com), which also shows you how to use the equipment. Warm up with five to 10 minutes of gentle cardio: use a bike or cross-trainer, or go for a jog. Move on to strength-building equipment, aiming for a balance of upper and lower body exercise. Finish with stretches to avoid stiffness.

H e alth & we l lb e i ng

On the run

Parkrun organises free, timed, 5K runs around the country – results are emailed out. It’s also a great way of measuring your progress if you’re training for another event, such as a marathon or triathlon. To register, visit parkrun.org.uk.

Skip to it R E D I S C OV E R S K I P P I N G – I T ’ S G OO D FO R TH E H E A R T, LU N G S , B O N E D E N S I T Y, B A L A N C E A N D F L E X I B I L I T Y. I T C A N B E D O N E AT H O M E O R I N T H E PA R K , A N D T H E AV E R AG E P E R S O N BURNS 200 CALORIES IN JUST 1 5 M I N U T E S , S O D I G O U T YO U R ROPE OR PICK ONE UP FOR LESS THAN A TENNER.

TAKE FIVE

Couch to 5K is a free NHS running programme. The training plan consists of podcasts to guide you through runs, with music and motivation. By the end of the programme, you should be running for 30 minutes (and approximately 5km). Once you’ve hit that goal, you can move on to the Couch to 5K+. Visit nhs.uk/livewell.

WOORDS REBECCA DODD PHOTOGRAPHY GALLERY STOCK, GETTY ILLUSTRATIONS KATY HUDSON

Reboot your commute Arriving at the office with a run under your belt means you start the day feeling energised. Or if you don’t have the use of a shower at work, try running home, or part of the way home, instead. To get started, visit theruncommuter.com.

GET INTO TEAMS

Crunch time Think you don’t have time to get fit? Download a free 7-Minute Workout to your smartphone. All you need is a chair, and a set of dumbbells for the advanced version (although a couple of water bottles can be just as effective).Visit well. blogs.nytimes. com/projects/ workouts/.

DO SOME DESKERCISE

Deskbound at work? Try these moves: sit up straight with your feet flat and pull your stomach in, focusing on the area below your belly button. Hold for five seconds and release, repeating five times. For more exercises you can do at your desk, visit tes.co/deskexercises.

Being part of a team is great for staying on track with fitness goals. Rounders can be loads of fun, and you can burn up to 400 calories an hour while playing. Get friends together or advertise on community message boards for locals interested in forming a team.

Make a splash

Did you know that thirty minutes of backstroke can burn around 250 calories? Council pools offer affordable access, and many allow over-60s to swim for free – contact your local centre to see what’s on offer. Discover more health benefits at tes.co/swimming.

Great app-etite Discover a brilliant range of free fitness apps at tes.co/moveit

FACE VALUE GE T RE ADY FOR SUMME R AND TAKE A FRE SH LOOK AT YOUR SKINC ARE ROU TINE

hile locating your shorts and sandals in preparation for some sun, you should think about changing your skincare, too. Prep your skin with these handy tips for a glowing complexion.

CLEANSE You may know which formulations suit your skin, but when it comes to the actual process of cleansing, make sure you do it properly, twice a day. Sali Hughes, beauty guru and author of Pretty Honest: The Straight-Talking Beauty Companion (4th Estate, £16·99), believes it’s essential: ‘Brand and price are not wildly important, but what is more crucial is that you use whatever product you buy. You will need a flannel/ face cloth to remove the cleanser and gunk beneath effectively, and to buff away dead skin cells.’ For a refreshing cleanse for normal/combination skin, try an oil-free facial wash. Facial wipes are also a great way to refresh your face on the go during a long, hot day. Upgrade to the latest micellar oil-infused versions, which contain tiny cleansing molecules to remove dirt, grease and make-up.

Garnier SkinActive Micellar Oil-infused Cleansing Wipes, £3·26

Clean & Clear Morning Energy Skin Energising Daily Facial Wash, £4

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

B e a u ty expert PROTECT As the weather improves, you may want to trade in your richer creams for lighter formulas, but don’t skimp on SPF with your day cream. Try Olay Complete Lightweight Day Fluid SPF15, which is a light, nongreasy formula that suits most skin types. If you’re spending time outdoors or have fair skin, it’s wise to up the sun protection. Nivea Sun Protect & Bronze Face Cream SPF50, absorbs quickly and smells pleasant. To apply, Sali advises the following: ‘Warm a little cream between your fingertips and massage into the skin using deep, firmish movements. Don’t rub back and forth if your day cream contains SPF as this often causes it to disintegrate into little balls.’

Olay Complete Lightweight Day Fluid SPF15, £5·69

Nivea Sun Protect & Bronze Face Cream SPF50, £6

NURTURE For combination and oily skins, serum may be enough to moisturise skin at night during the summer. Different serums tackle different skin needs, so choose the right product for you and apply a small amount to face and neck. Nivea Q10plus Anti-wrinkle Serum Pearls is great for mature skins. If you have dry skin and use a rich night cream or facial oil year round, try L’Oréal Extraordinary Oil Sleeping Oil-Cream. Infused with lavender and rosemary oils, it has a lightly whipped texture that is easily absorbed.

Nivea Q10plus Anti-wrinkle Serum Pearls, £13·99

Perfect pout

Don’t forget to protect your lips during summer – switch to a chapstick with SPF.

Neutrogena Lip Care SPF20, £2·70

L’Oréal Extraordinary Oil Sleeping Oil-Cream, Night, £14·99

B e auty expert St Tropez Everyday Gradual Tan for Face, £14·50

DIY

FACIAL Reinvigorate tired skin at home with a weekly facial. Beauty therapist and skin expert Yasmin Eddleston (beauty-bug.net) offers her tips:

‘Double cleanse: I swear by cleansing twice as it removes even the most stubborn traces of make-up, products and dirt.’

For a beautiful sun-kissed glow without risking UV damage – use a self-tanning product. St Tropez Gradual Tan for Face gives a subtle golden glow and, because it contains aloe vera, it hydrates, too. Even better, the ‘Aromaguard’ fragrance technology eliminates self-tan aroma by 70 per Simple Kind cent. St Tropez’s Jules Heptonstall suggests using To Skin a self-tan cream every few days to allow the colour Soothing to build up gradually. ‘And moisturising thoroughly Facial both morning and night will help achieve an even Scrub, skin tone,’ she says. £3·29

BLEND For a fresh-faced summer look, go for a lighter base. If you’re a fan of BB creams (beauty balms that contain both moisturiser and foundation), try BD Trade Secrets Face Lift Cream. Its super-light consistency means it melts quickly into skin, while providing a luminous sheen. If your skin is on the oiler side, a CC (colour correcting) cream would most likely suit you. These formulas help smooth out imperfections, conceal dark spots and neutralise redness. Bourjois 123 Perfect CC Cream is non-oily but still keeps skin hydrated and supple. Makeup artist Olivia Ferrer says, ‘Dot a little cream on your nose, chin and forehead and then blend outwards using your fingers or a foundation brush.’ BD Trade Secrets Face Lift Cream, £8·99

‘Exfoliate to slough off dead skin; once a week is plenty in summer. It reveals new layers of skin, so it’s even more important to apply sunscreen the following morning.’

‘Steaming opens pores, eases congestion and increases blood circulation. Fill a bowl with boiled water, cover your head with a towel and steam for five minutes.’

‘Masks are great for extracting impurities. If you have combination skin, try applying different types of masks to different areas – for example a claybased mask on oilier areas and a more hydrating one on drier spots.’

Quick Fix Facials Antiblemish Mud Mask, £4·99

‘Apply toner to clean skin to refresh, hydrate and soothe.’ Then, use a skinspecific serum followed by a night cream. Try applying the lotion while your skin is still a little damp – this means the product will not only absorb more easily, but you’ll use less, too. Use upward, sweeping strokes, starting with your décolletage and neck, working your way up to the cheeks, Refreshing and then forehead.’

Toner with Cucumber Extract, £1·50

WORDS JO WOODERSON PHOTOGRAPHY IAN SKELTON, CAMERA PRESS, SCOPE BEAUTY

BRONZE

Bourjois 123 Perfect CC Cream Colour Correction SP15, £11

Cleanser & Eye Make-up Remover 2 in 1, £1·50

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

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GE T YOUR LIMBS SUMME R- RE ADY W ITH THE PE RFECT SE LF -TAN . OUR PANE L RE V IE WS THE L ATE ST FORMUL A S

Rimmel Sun Shimmer InShower Self Tan, £10 Ashleigh ‘A good colour developed after about an hour. My skin felt nicely hydrated.’ Antonia ‘It smelt lovely, gave me a subtle glow and left my skin feeling amazingly soft.’

St Moriz Professional Fast Self Tanning Mousse, £6 Antonia ‘This was ideal for my pale skin. It gave me a healthy “just back from holiday” tan.’

Suzanne ‘The colour was really good, but I would use more to make the tan a little deeper next time.’

Ashleigh ‘I liked the pump bottle, but the colour was too dark and patchy.’ Suzanne ‘This felt soft on my skin and was a good colour, but it was streaky.’

T OP PICK

OUR PANEL

Suzanne Brown, 55, from the West Midlands, has normal skin and likes gradual tans.

Ashleigh Antonia Newman, 29, Jones, 25, from Essex, from Yorkshire, has normal has part-dry, skin and uses part-oily skin, all types of and is new to self-tans. using self-tan.

L’Oréal Sublime Bronze Gel, £12·50 Suzanne ‘This gel felt luxurious to use. The colour was good, with no streaks.’

St Tropez Gradual Tan Tinted Lotion, £15

WORDS JO WOODERSON

Ambre Solaire BB Body Bronzer, £8 Ashleigh ‘This was easy to apply and I was really impressed with the instant bronze effect.’ Suzanne ‘It blended well and dried

quickly to a nice, even finish. I liked that the colour could be built up in layers.’ Antonia ‘The thick cream took a while to absorb, but gave a natural tint to my skin.’

Suzanne ‘This smelt pleasant and turned my skin a lovely golden colour.’

Ashleigh ‘As it’s untinted, I couldn’t see if I had applied it

evenly. However, when the colour developed, it was a nice, natural bronze.’ Antonia ‘I found this greasy and it took ages to dry, but the colour was even and lasted well.’

T OP PICK

Antonia ‘It developed instantly, but I did find a few patches when I tried to go darker.’ Ashleigh ‘Because the cream is tinted, application was easy. It gave a sunkissed glow, but did turn a little orange.’

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

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When I’m not here to love him, I know that Dogs Trust will be. Now I’ve got my free Canine Care Card, I have complete peace of mind. It guarantees that Dogs Trust will love and look after my dog if I pass away first. Dogs Trust is the UK’s largest dog welfare charity with 20 rehoming centres nationwide and they never put down a healthy dog.

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Ca s h smart

money help desk IT ’S E A SY TO SUFFE R IN SILE NCE W HE N IT COME S TO MONE Y WORRIE S, BU T YOU DON’ T NE E D TO. HE RE ’S OUR GUIDE TO THE ORG ANISATIONS THAT C AN OFFE R YOU HE LP, RIGHT NOW

The problem ‘I keep falling back into debt. Will I ever sort this?’ WHO CAN HELP? COMMUNITY MONEY ADVICE With 160 advice centres around the UK, CMA is a national charity offering free help on a whole range of money issues. There is no restriction on the number of appointments you can attend – the CMA’s goal is to help free you of money worries. You can expect help right up until you’re out of debt and are able to stay debt-free. Whether you have problems paying your rent, council tax or household bills, or have concerns about credit-card debt, this service offers impartial advice, regardless of how serious you think your situation is.

The problem ‘I’m too ashamed to see someone about my money worries’ WHO CAN HELP? DEBT ADVICE FOUNDATION It can be hard to admit you have money worries, so try a confidential phoneline. If you call from a mobile, let the adviser know and they’ll call you back so you don’t incur the cost.

SERVICES INCLUDE • Helping you find debt solutions, such as consolidating loans, bankruptcy and IVAs (Individual Voluntary Arrangement) • Online money-management tools, such as a budget planner and a debt analyser

HOW TO CONTACT Visit debtadvicefoundation.org or call 0800 043 4050

SERVICES INCLUDE • Face-to-face advice • Budgeting coaching • Talking to creditors on your behalf to help negotiate affordable repayments • Debt-management plans • Help filling in benefit forms

HOW TO CONTACT Visit communitymoneyadvice.com or call 01743 341929

C ash s mart The problem ‘I’ve been made redundant and I’ve run out of savings’

certain criteria, which you can check online.

WHO CAN HELP? TURN2US

• Benefits calculator to work out what you might be entitled to • Grant search tool to discover if you’re eligible for financial help from a charitable fund • Find-an-adviser tool to help you find specialists to help with your specific needs, such as benefits, legal issues and jobs

HOW TO CONTACT

The problem ‘My debts are too big to tackle’

Visit turn2us.org.uk or call 0808 802 2000

WHO CAN HELP?

The problem ‘My small business is losing money’ WHO CAN HELP? BUSINESS DEBTLINE If you own a small business or are self-employed, Business Debtline’s advisers can support you via webchat, email or phone. The service is free, impartial and confidential.

STEPCHANGE This is the UK’s largest debt charity, advising on a range of debt solutions. As well as helping you try to overcome money problems, the charity can advise on how to reduce debts, such as bankruptcy, IVAs (Individual Voluntary Arrangements) and DROs (Debt Relief Orders).

SERVICES INCLUDE

• Tool to help you work out a budget for both your business and household

• Debt-remedy service, which will help you create a budget

• Fact sheets covering a variety of topics, from particular debts to court action

• Information on your rights

• A wide range of sample letters to use when contacting your creditors

• Advice on coping with debt-related stress

HOW TO CONTACT

• Tailored advice on how best to deal with your debts

SERVICES INCLUDE

Visit businessdebtline.org or call 0800 197 6026

HOW TO CONTACT Visit stepchange.org or call 0800 138 1111

The problem ‘I don’t have a pension and don’t know where to start?’ WHO CAN HELP? THE PENSIONS ADVISORY SERVICE Saving for retirement is an important consideration, but pensions can be confusing. PAS offers impartial advice to help you make informed decisions and understand different types of pensions. 88

SERVICES INCLUDE • Pension advice before, during and after retirement • Mediation to resolve disputes between pension providers and policy holders • Information about the state pension

HOW TO CONTACT Visit pensionsadvisoryservice. org.uk or call 0300 123 1047

Game plan Manage your finances with a little help from tes.co/savingmoney

WORDS SARAH EWING ILLUSTRATIONS LUCY ROSE CARTWRIGHT

When your circumstances change because of losing your job, illness or bereavement, you can find yourself running out of money fast. Turn2us offers advice on benefit entitlements. It can also offer grants so if, for example, you can’t afford to run your car but need it to get to job interviews, a grant may be awarded to help with costs. You’ll have to meet

SERVICES INCLUDE

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o you make eating well and keeping active part of your daily routine? It can be tricky to do both when you’re busy, but when it comes to your health it’s important not to compromise, particularly at breakfast time. So why not get a daily boost of protein in your breakfast bowl with new Weetabix Protein*? Made with wheat protein and wheat crispies, it makes a deliciously nutritious breakfast packed with 12g of protein per portion**. As well as being high in protein and fibre, it is low in sugar, salt and fat and fortified with vitamins

and minerals. Weetabix Protein contains all the goodness and great taste from the original cereal, plus it’s supercharged with wheat protein to really power you through the morning and into your day. Try it served with fresh summer fruit such as strawberries and blueberries – and add a spoonful of your favourite yogurt, if you like, too. Weetabix Protein is a quick and easy way to get a healthy start to your day. Weetabix Protein, £2·69/pack of 24 (11p/each)

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WALK THIS WAY THERE’S AN APP FOR THAT

Ditch the car keys and bus pass and gear up your feet for National Walk to School Week (16-20 May). The campaign, organised by charity Living Streets, aims to get people outside enjoying the health and wellbeing benefits of walking. If you struggle to get out of the house in good time because things never quite go to plan with the kids, try getting them to lay out their uniform, and put their school bags and shoes by the front door, the night before. That means no last-minute panic ironing shirts or looking for mislaid homework. To discover more ways you and your family can get involved in walking where you live, visit livingstreets.org.uk.

Good things

Never leave your shopping list at home again: Wunderlist (App Store and Google Play, free) allows you to create lists on your mobile, share them with family members or housemates and assign tasks to specific people. No more forgotten items, or repeat purchases.

THE BIG STAT

Not only is watercress deliciously

● The UK is home to more than 400 vineyards, and English Wine Week (28 May-5 June) is the perfect time to explore them. Independent wine merchants, bars and vineyards will be celebrating by offering tours, tastings and special offers. Look out in store for bottles of English white wine, made exclusively for Tesco by Denbies Wine Estate, or follow @englishwineweek on Twitter to find out about events taking place near you.

● Move over burgers and burritos, the new street food hitting our towns is all about lesser-known dishes from the food stalls of the world. Look out for classic Italian bites, such as piadina, served with flavoursome fillings (check out our recipe on page 54), and FrenchCanadian classic poutine – chips with gravy and cheese curd – served at the likes of Model Market. streetfeastlondon.com/where/model-market

SEASON’S BEST peppery, but it also contains lots of great vitamins and minerals. Use it to add a subtle mustard flavour and delicate

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N ee d to know

Right royal party From 10-12 June, events will be held across the country to honour the Queen’s 90th birthday. Here are our top tips for organising a street party:

HOW TO

USE WALLPAPER 3 DIFFERENT WAYS

● To temporarily close your road, you need to apply three to 12 weeks in advance. Visit gov.uk, search for ‘street party’; download the guide. ● Share the work among the street: ask everyone to bring a dish, plus any tables and chairs. ● Hold a raffle to raise money for drinks and other expenses. ● Make bunting from old shirts and scraps of material – challenge kids to make the most metres. ● Visit thebiglunch.com and streetparty.org.uk for more tips on how to make the day a success.

Fancy some affordable home improvement this bank holiday? Add interest and colour to anywhere but your walls with a roll of wallpaper

Make a statement with your staircase by applying patterned paper to the stair risers. Keep it uniform, or alternate prints for a bold look.

WORDS ROSALIND CASSELS, REBECCA DODD PHOTOGRAPHY MILES NEW, GALLERY STOCK, GETTY, STOCK FOOD ILLUSTRATIONS KATE WILSON

Wallpaper (or wrapping paper) makes cheap wall art. If you don’t want to commit to an entire wall, frame offcuts of different designs for a gallery wall display.

Give an old dresser a new lease of life. Apply patterned paper either to the drawer fronts, or for a subtle change, decorate the insides for a peek-a-boo effect.

GO LENTIL

Get into the spirit

Try a new G&T garnish for an aromatic flavour twist ●

Orange and rosemary

Orange imparts a sweeter citrus burst than lemon, and rosemary adds a fragrant lift. ●

Watermelon and juniper

Juniper berries are a key ingredient in gin, so adding them to your drink enhances

Take your cooking

the spirit’s natural flavour.

back to its roots for

Balance it out

National Vegetarian

with a slice of

Week (16-22 May). Try

juicy watermelon.

a new pulse-based stew,

●

fried cauliflower ‘steaks,’

Add a slice of lemon, plus a few

or top a salad with griddled

sweet, spicy cardamom

halloumi instead of chicken. For further recipe

pods – just be careful

ideas and info, visit nationalvegetarianweek.org.

not to bite on one!

Lemon and cardamom

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

Reduce

To thicken a sauce by boiling briskly. As the water evaporates, the volume of the liquid is reduced. This easy technique is great for intensifying flavours without the need for extra ingredients. 93

P rize d raw

WI N A LUXU RY HOLIDAY TO FU E RTE VE NTU R A

Prize draw open to UK residents aged 18+. Normal exclusions apply. The closing date is 23·55 on 10 June 2016. Only one entry per household. One randomly drawn winner. Prize is for two adults and two children aged 12 or under on date of travel, sharing a family room at Gran Hotel Atlantis Bahía Real. Includes return economy flights from London to Fuerteventura, (departure airport dependent on date of travel), taxes, one piece of hold baggage up to 20kg per person, return Fuerteventura airport to hotel transfers, daily breakfast, a round-trip ferry ride to Lobos Island and a glass-bottom boat trip around Lobos Island for four. Prize must be taken between 1 September 2016 and 30 June 2017, excluding 15 December 2016 - 7 January 2017 and 10 - 16 April 2017. Subject to availability. Promoter: Tesco Stores Limited, Tesco House, Delamere Road, Cheshunt EN8 9SL. Full terms and conditions online at tes.co/prizedraw 94

o celebrate the release of fun-filled family adventure Robinson Crusoe – in UK cinemas from 6 May – we’re offering you the chance to win a holiday to Fuerteventura. The animated movie, in eye-popping 3D, follows the story of Robinson Crusoe and Tuesday the parrot, plus a bunch of their adorable animal buddies, in a battle for their island that helps them discover the true power of friendship. The trip includes flights and transfers to the island, plus seven nights’ bed and breakfast for two adults and two children (age 12 and under) at the five-star Gran Hotel Atlantis Bahía Real, which boasts ocean views, two swimming pools surrounded by tropical gardens, a spa and a kids’ club. You’ll also get to follow in the footsteps of Robinson Crusoe with a cruise to the uninhabited Lobos Island, where you can explore walking trails and marvel at the vibrant marine life in a glass-bottom boat. For your chance to win, visit tes.co/ fuerteventura and enter your details before 23·55 on 10 June 2016.

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

STARTERS, SNACKS AND SIDES Asparagus and radish salad with green chilli and ginger dressing 10 l Baked mash 75 l Basil cream 75 l Caponata 54 l Chickpea stuffing 75 l Fava bean, bacon and tomato salad 54 l Fresh white bread 28 l Green herb and chilli corn on the cob 45 l Mozzarella en carrozza 54 l Piadini 54 l Pineapple rice 75 l Piri piri prawns with basil and lemon sauce 42 l Polpette 54 l Spicy houmous 75 l Turkish salad with citrus dressing 42 l

MAINS l

Artichoke and spinach calzone 69

Aubergine and halloumi rolls with chickpea salad 11 l Baked gnocchi with peas and broad beans 63 l Baked salmon with roast Jersey Royals and tomatoes 61 l Balsamic chicken with beetroot and beans 69 l Broad bean risotto with asparagus pesto 66 l Caribbean pepperpot stew 66 l Chicken parmigiana with roast potatoes 66 l Chicken shawarma flatbreads with yogurt 63 l Creamy chicken 75 l Griddled tuna steaks with peperonata 60 l Grilled lamb chops with roasted broccoli, quinoa and salsa verde 60 l Jersey Royal, mackerel and cucumber salad 13 l Mediterranean spaghetti 75 l Miso-cod skewers with sesame greens 66 l

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen: this includes raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For top tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at are meat- and fish-free (always check tesco.com/realfood. Recipes marked

Savoury crêpes 75 Spiced king prawn pilaf 69 l Spinach menemen 8 l Spring traybake 75 l Sticky chicken skewers 75 l Sticky spiced ribs 45 l Stuffed Hawaiian loaf 75 l Vietnamese beef with chilli and lime dressing 48 l l

PUDDINGS, SWEET TREATS AND DRINKS Baked ricotta puddings with orange and honey poached rhubarb 14 l Frozen berries with hot white chocolate sauce 47 l Gooseberry jam 26 l Panna cotta 75 l Queen of puddings 72 l Rojitos 42 l Sticky chilli pineapple with piña colada ice cream 9 l

ingredients such as cheese, yogurt and ready-made sauces to ensure they’re use no animal products, including meat, fish, veggie-friendly). Recipes marked eggs and dairy. ‘Cost per serve’ information is calculated by adding together the cost of the ingredients used, then dividing it by the number of servings. Information is correct at the time of going to press. For further information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating.html

Tesco Food Family Living magazine is published 10 times a year for Tesco by Cedar Communications Limited. All magazine enquiries should be addressed to Cedar Communications Limited. Tesco Food Family Living magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. • From BT lines Monday-Friday, daytime calls cost up to 8p plus: 6p per minute for 0870 numbers; up to 5p per minute for 0844 numbers; and up to 10p per minute for 0871 numbers. Mobile and other providers’ charges may vary. Calls may be recorded.

Find loads more great recipes at tesco.com/realfood

BUY SCAN in store

WIN 1 OF 100 WEBER MASTER -TOUCH® GBS® BARBECUES Buy any Hellmann’s Sauce and swipe your Clubcard to enter the draw for a chance to win!

Exclusive to

TERMS & CONDITIONS: UK 18+ only. Purchase required: to enter buy any Hellmann’s sauce and scan your Clubcard. Opens 18.05.16 and closes 23.59 BST 07.06.16. 100 winners randomly drawn. No entrant may win more than one prize. Prize is a Weber Master-Touch® GBS® 57cm charcoal barbecue, smoke grey, worth £269 each (RRP). Prizes must be claimed by 01.07.16. One entry per Clubcard account. In selected stores only. Full Ts&Cs and opt-out information at: http://www.tesco.com/clubcard/help/terms-and-conditions

i t u c t s i i

t he b

Tea b reak

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

PUBLIC SERVICE

WATER SHORTAGE

Not just good for a cold one, it turns out pubs are responsible for raising £100 million a year for charity, as well as playing a key role in our relationships – one in five people met their partner in a pub. Nearly half of Brits have been to wakes and wedding receptions in pubs, and threequarters of us have celebrated our birthdays in the pub. Cheers!

If you don’t drink eight glasses of water a day you’re not alone. The average Brit drinks just three and a half glasses, with one in 20 admitting they don’t drink water at all, and one in six believing that alcohol counts towards their water intake. It doesn’t (sorry).

Land of nod

A dark room and fresh bed linen are some of the top things most likely to send us to sleep, says a recent poll. Employers beware though: work meetings and a warm office also made the list. That explains the air con during winter then…

Same lunch, different day A T H I R D O F O F F I C E WO R K E R S E AT E X AC T LY T H E S A M E L U N C H , E V E RY DAY, F O R A N AV E R AG E O F F O U R A N D A H A L F Y E A R S – E Q U I VA L E N T T O OV E R 1 , 0 0 0 I D E N T I C A L C H E E S E S A N DW I C H E S . S O U N D S L I K E A G O U DA

WORDS REBECCA DODD ILLUSTRATIONS ANDREA TURVEY

Cuddle up

Aberystwyth has been deemed the most hug-friendly place in the UK, after a study revealed that residents of the Welsh town give an average of three hugs a day to friends, relatives and co-workers. However, that’s two hugs too many if you’re a resident of Coventry, home to the most hug-averse people in the country. 98

TIME TO MAKE A CHANGE .

CAUGHT IN THE NET

A survey of 2,000 five to 16 year-olds revealed that kids and young adults use the internet for an average of three hours a day. YouTube was the top channel, with more than half saying they watched the likes of Little Mix and One Direction. No stats on watching endless cat videos yet, but give it time.

£4

BLE WET-ABLE, WRING-ABLE, SCRUB-A

TRY IT TODAY IN-STORE OR ONLINE *15% improvement on wet strength compared with previous towel. Tested August 2014-2015. Available in selected stores only while stocks last. 25/04/16 to 15/05/16 normal price £5.80.

50p OFF See page 3.

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