Tesco magazine – October 2016 by Tesco magazine

OCTOBER 2016

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TUCK IN TO OUR BAKED CAMEMBERT AND VEGETABLE PIE PAGE 63

f b fabulous recipes for you to try TOP BEAUTY EXPERTS SHARE THEIR SECRETS

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HELPFUL HACKS

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Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for resale or publication. Copied or damaged coupons will not be accepted; coupon has no cash value and no change will be given. Not redeemable through tesco. com. Offer valid from 10 October 2016 to 15 November 2016.

any Applewood, Mexicana Original or Mexicana Extra Hot cheese wedge

£1 OFF

any Jarlsberg Original cheese wedge

Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. eCoupon: For tesco.com/groceries enter GRNGPJ at the online checkout. Offer ends 23:59 on 15/11/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 05/10/16 until 15/11/16. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for resale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value and no change will be given. Offer valid from 5 October 2016 to 15 November 2016.

when you buy 1 litre of Good Hemp Original Hemp Milk or Unsweetened Hemp Milk

£1 OFF

any tub of new Alpro ice cream, 500ml, available in hazelnut chocolate, soya vanilla and coconut

any Little Dish pot or pie for age one year plus, 200g

55P OFF

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WIN £100 WORTH OF SHOPPING WIN!

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TO THE CUSTOMER: 1) Open to Clubcard holders only; coupon must be scanned with Clubcard. Not open to employees or immediate family of Tesco Publishing, Cedar Communications or anyone professionally connected to prize draws. 2) There will be five winners of £100 shopping coupons to use in Tesco. No part or parts of prizes may be substituted for other benefits, items or additions. 3) Coupon may only be scanned once by 15 November 2016; only one entry per household. 4) No purchase necessary. 5) Draw held by 13 December 2016. 6) Winners randomly selected from all entrants. Winning entries drawn by an independent person. The winners will be the first 5 entries drawn; they will be notified by post within 28 days of the closing date. The promoter’s decision is final and binding. No correspondence will be entered into. 7) Entry implies acceptance of terms and conditions. 8) The winners may be required to take part in related publicity. Winners’ names and counties are available 28 days after closing date; send an SAE to Prize Draws, Tesco Food Family Living magazine, Cedar Communications Limited, 85 Strand, London WC2R 0DW. 9) Promoter is Tesco Stores Ltd, Tesco House, Delamare Road, Cheshunt EN8 9SL. This coupon is and shall remain the property of Tesco Stores Limited and not for resale or publication. Subject to availability, valid in the UK and IOM only. Not redeemable through tesco.com. Coupon valid from 5 October 2016 to 15 November 2016.

Welcome to your new look magazine – we can’t wait to know what you think! We’re so passionate about eating well at Tesco that we just love it when our food positively leaps off the page, bursting with fresh flavours, colours and textures. This issue, we’ve got tons of recipes that do exactly that: tuck in to our distinctly grown-up Halloween spread on p30 (featuring several members of the Tesco team, who are still rinsing dye from their hair!), and feast your eyes on our deliciously gooey pies and puds on p61. Kids will love getting crafty with our spooky makes and bakes (p43), and with so many Halloween-inspired decorations priced at just £1, everyone can enjoy the celebrations. Happy Halloween!

7 MENU EDIT

21 LIFE HUB

Let us take the hassle out of dinnertime with meal plans from this issue’s recipes

Everything you need to make the most of your month

11 IN SEASON

Try this Halloween menu for a chic and spooky soirée

Welcome October’s freshest harvest into your kitchen

19 VARIETIES We take a look at apples and how to cook with them

30 FRIGHT CLUB

39 SUGAR & SPICE Impress your guests with this stunning spiced pumpkin toffee apple cake

Sarah Gooding, ACTING EDITOR Tell us what you think of our new look at tesco@tescomagazine.co.uk

The team EDITORIAL Acting editor Sarah Gooding Deputy editor Jo Wooderson Managing editor Tania Sansom Acting senior sub editor Chris Hughes Sub editors Louise Burfitt, Rob Goodway Features editor Aviva Attias Food editor Elli Donajgrodzki Cedar Communications Limited, Editorial assistant Bryony Bowie Senior digital editor (food) John 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editor Tara Booth Content manager Martha Burton (0)20 7550 8250 Email tesco@ tescomagazine.co.uk Website Acting social media manager Pete Ross Creative solutions editor cedarcom.co.uk © 2016 Cedar Alison Fordy ART Art director David Jenkins Senior art editors Communications Limited. Tesco Nina Brennan, David Jackson Senior designer Jade Cooper-Collins Customer Services 0800 505555 Designers Jack Huntley, Alexandra Whitfield Junior designer Colour origination by Rhapsody India Jackson ADVERTISING AND COMMERCIAL Tesco Media Printed by Eurogravure S.p.A @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 020 8326 9732 Senior client directors Alan Davis 020 8326 9759, Tom Glenister 020 8326 9751 Client directors Luke Stopher 020 8832 9706, Amanda Crofts 020 8326 9761, Lorraine Davies 01707 370947, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314 172 Promotions and projects managers Susan Leydon 020 8326 9757, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director For more information about Helen Johnston Head of food Jenny McIvor Group art director Iona responsible drinking, visit Newton Acting business director Jessica Haigh Senior account www.drinkaware.co.uk managers Suzanne Ashley-Tagoe, Aisha Singleton PRODUCTION Join the conversation Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Nina Christopher, Louisa Davies, Natalie Tesco magazine, Cedar Communications, 85 Strand, Dodd, Julie Gilbert, Cate Langmuir, Rachel Linstead, Bruno MacDonald, London WC2R 0DW Peter Woodman and Attalia Yaacov-Hai TESCO Lead publishing tesco@tescomagazine.co.uk manager Emma Burton-Lee Publishing manager Cintia Welch twitter.com/tescoliving; CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director twitter.com/tescofood Stuart Purcell Digital director Robin Barnes Business development facebook.com/tesco director Hannah Saunders Financial director Jane Moffett

44 43 MONSTER BASH

50 SCARE TACTICS

Spooky makes and bakes for a brilliant Halloween

Freakishly good decorations – all for £10 or less

48 THE LITTLE HORRORS

57 HAPPINESS HACKS

Fabulous kids’ costumes for trick-or-treating or parties

Simple ways to help the whole family stay positive as the nights start drawing in

IN THE ISSUE

61 MELT IN THE MIDDLE Gooey pies, puds and more – perfect for autumn evenings

69 DINNER FOR TWO Warming meals to enjoy solo or to share between two

75 EVERYDAY EASY

85 MASTERCLASS

Speedy, simple midweek meals for the whole family

Try your hand at this sticky toffee tarte tatin with these helpful how-tos

83 MEAL MATHS Halloween bites that are easy to rustle up in no time

Transform your leftovers with these inventive ideas

72 PERFECT CATCH

106 RECIPE INDEX

It’s easy to buy sustainable fish – try our hake risotto

All of this issue’s recipes on one handy page

76 COVER PHOTOGRAPHY TOBY SCOTT COVER FOOD STYLING JOY SKIPPER COVER PROP STYLING JENNY IGGLEDEN

89 MAKE MORE OF IT

62 48

46 6 Ask the beauty

EXPERTS

We asked a make-up artist, an editor and a blogger to share some of their tried-and-trusted beauty tricks and must-have kit

FOR E. M E AT GR OLU , G V AY IN TIN R D L A S ST SP E AN H G G JU SSA ROU MA H TH US BR

A CLOT HOT H GE MY TS SK CLEA IN REAL N SO lY work I CA out N NIGH T pr WHICH I NE oduct ED

MIX LIPS WITH TI A GLOS CK FO LITT LE R SY COLO SHEE UR R

The make-up artist A make-up artist for over 25 years, Ruby Hammer MBE (rubyhammer.com) has worked her magic on celebrities from Tom Hanks to Kate Moss. Ruby describes her own routine as high and low maintenance: ‘I keep things simple while ensuring what I use has maximum results.’

Ruby’s picks

30 9 JOIN THE CONVERSATION Your letters, tweets and emails this month

53 WASTE NOT, WANT NOT Reduce, reuse, recycle – easy ways to cut down on waste and save money

MORNING MUST-HAVE ‘In the morning, an energising shower is a must. I love gels that double as body buffers to smooth my skin and boost circulation. I finish my shower with a blast of cool water.’ Calcot Manor The Perfect Day Cleanse & Scrub Shower, £4

HAIR HELPER ‘I get a regular haircut, but don’t bother much with styling products. As my hair is fine, I’ve become a devotee of dry shampoo to add ‘oomph’. I spritz it near the roots after washing and blow-drying.’ Batiste Dry Shampoo Original, £3

ON-THE-GO QUICK FIX ‘I wouldn’t leave home without lip balm – it’s the thing that perks me up during the day. I carry a multi-purpose one that I can use to moisturise my cuticles, heels and knees as well as my lips.’ Vaseline Lip Therapy Original, £1·50

GLAM GO-TO ‘For instant glamour, I need mascara. My top tip? Use a magnifying mirror. I curl my lashes, then apply mascara, wiggling the brush upwards and outwards at the outer corners.’ Bourjois Volume Glamour Ultra Curl Mascara, £8

59 COSY UP YOUR HOME

97 YOUR AUTUMN MONEY MAKEOVER

Add warmth and style with comfy soft furnishings and gorgeous accessories

Tackle your financial worries with helpful expert advice

91 IS TECH MAKING YOU TIRED?

98 ASK THE BEAUTY EXPERTS

How to limit the effects of screen time on your sleep

Three beauty gurus share their tried and tested tips

95 THE FIT FILES

103 SOFT TOUCH

Get your fitness on track with these on-trend workouts

Our panel reviews the best cleansers for sensitive skin

EVENING RESCUE ‘As soon as I get in from work, the first thing I do is cleanse. And I don’t just mean a swipe with a wipe! I spend time massaging my face with a hot flannel to get a deep clean; it’s my ritual.’ 100% Cotton Muslin Squares, £5·50 for 6

104 PRIZE DRAW Your chance to win a luxury cruise around the Eastern Caribbean for two

Wherever you see this symbol, follow the link to find even more great seasonal food content online at tesco.com/realfood

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Lenor

GOOD TASTES

The menu edit To help you make the most of this issue, we’ ve chosen r ecipes we think go together r eall y well to cr eate thr ee delicious meals . A ny other suggestions? Let us k now, using # tescomagazine

BONFIRE NIGHT GET-TOGETHER Your evening is sure to go off with a bang with this brilliant sharing menu – swap the cocktail for a mocktail and the kids can join in, too! Mulled Bloody Mary p 3 4 Veggie chilli dogs p 76 Cinnamon waffle s’mores p 2 5

FRIDAY NIGHT FAKEAWAY Ditch the takeaway menu and start your weekend in style with this flavourpacked, colourful dinner. Tandoori prawn naans p 8 0 Green fish curry p 8 0 Chocolate and peanut butter fondant cakes p 6 2

ALTERNATIVE SUNDAY LUNCH Treat your favourite people to a Sunday roast with a dif ference with this mouthwatering spread of dishes . Witch’s cauldron beef stew p 3 6 Roasted sweet potatoes with gremolata p 3 4 Sticky toffee tarte tatin p 8 5

PAGE 7

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

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

Letters may be edited for length and clarity. *Open to UK residents, 18+. Normal exclusions apply. Send in your letter by 23·55 on 25 October 2016 for a chance to win a Kenwood Electric Spiralizer. One ‘Star letter’ will feature in each issue of Tesco magazine between Christmas 2016 and May 2017. There is one prize to be won in each issue. Promoter: Tesco Stores Limited.

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW

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ON THE APP

HAPPY MEMORIES As children we would spend many happy summer hours picking wild blackberries. Your Blackberry clafoutis (July/August) recipe bought back many good memories of precious quality time spent collecting berries, then turning them into jams and crumbles. I look forward to seeing more recipes that bring families together. Lesley Featherstone, Essex

@Tesco

I’m new to using apps and find the sheer number available intimidating. It’s really hard to know which to try – so it’s great to get recommendations in your magazine. I pass on details to my colleagues, and even though I’m old enough to be their mum they call me their ‘digital champion’! Thank you for helping me to embrace new technology and keep myself a step ahead of the younger generation. Evelynne Rogers, Merseyside

Your pics of your favourite Tesco Magazine recipes…

facebook.com/tesco instagram.com/tescofood o pinterest.com/tesco

ICE TIMING While recovering from a tonsillectomy I was in excruciating pain and could hardly eat. My 11-year-old made your Sour watermelon and mint granita (July/ August) for me, and it was soothing and delicious. A nice, simple recipe that came at the perfect time! Amanda Goodman, Kent FOREVER BLOWING BUBBLES Your instructions for making bubble blowers (July/August) were much appreciated. We poured the mixture into my toddler’s empty bubble bottle and he spent hours chasing after bubbles. The sight of them drifting over the house and the garden was a lovely summery scene – like having our very own festival in the garden. Shannon Gardiner, Bristol

Write in and win!

‘I turned my homegrown courgettes into these crispy falafels’ @sweet_treats_by_kate

‘Thanks for this amazing Halloumi and aubergine rolls recipe. Will definitely make it again’ @thenewfrannie

‘A really nice way of mixing up a boring toad in the hole. Absolutely delicious!’ @jade_sw

Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Electric Spiralizer.*

We love seeing your creations! Share your pics with us using #tescomagazine Find all our recipes at tesco.com/realfood

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PRICE

Protein contributes to the maintenance of muscle mass as part of a healthy diet and lifestyle. Offer valid from 21st of September to 11th October 2016 and 2nd November to 22nd November 2016. Selected stores. Delivery charges may apply. ® Reg. trademark of Société des Produits Nestlé S.A.

Shreddie

OCTOBER HARVEST

in season Celebrate the autumn harvest with these deliciously hearty, flavour-packed dishes Kale A member of the cabbage family, kale has a peppery flavour and is rich in nutrients. You can get hold of it all year round, but it’s at its tastiest between September and February. Kale will wilt in warm temperatures, so store it in the fridge to keep it fresh. It freezes well, too. There are several varieties of kale, including smooth, curly (featured here) and black – also known as cavolo nero. Try whizzing in a food processor with pine nuts, Parmesan, garlic and olive oil for a twist on traditional pesto.

• • •

R AW KA L E TA B B O U L E H W I T H F R I E D H A L LO U M I Serves 4 V Takes 40 mins Cost per serve £1·36 150g bulgur wheat 3 tbsp olive oil 1 lemon, zested and juiced 1 small shallot, finely chopped 1 tsp ground cumin 100g kale, very finely chopped 1 x 230g pack sweet vine ripened tomatoes, chopped ½ cucumber, diced handful chopped mint handful chopped flat-leaf parsley 100g raisins 1 x 225g pack lighter halloumi, sliced into 12

1 Bring a pan of water to the boil, add the bulgur wheat, cover, then cook for 15 minutes. Drain excess liquid and cool. 2 In a bowl, whisk 2 tbsp olive oil, the lemon juice and zest, the shallot and the cumin. Stir into the bulgur wheat, reserving some to drizzle. 3 Stir through the kale, tomatoes, cucumber, herbs and raisins, mix well, then season with black pepper. 4 Heat a frying pan over a medium heat and add the remaining oil. Fry the halloumi for 1-2 minutes on each side, until crisp and golden. To serve, top the tabbouleh with the halloumi and drizzle with the remaining dressing. Each serving contains Energy

1893kJ 450kcal 23%

Fat

Saturates

Sugars

Salt

20g 8g 22g 1·7g 28% 40% 24% 28%

of the reference intake. See page 106. Carbohydrate 51g Protein 21g Fibre 4g

For more gorgeous kale recipes, visit tesco.com/realfood

Butternut squash Versatile butternut squash has a nutty taste, and is slightly sweeter than other gourds. Once cooked, it becomes meltingly soft. To prepare, top and tail, then cut in half between the neck and the bulb. Stand each half up, and use a sharp knife or peeler to remove the skin in downward strokes. Scoop out the seeds, then cut into cubes or slices. Keep the seeds – toss with olive oil and smoked paprika, season, then toast in the oven until crisp and beginning to colour. Sprinkle over soups or salads.

•

TIME SAVER If you’re pushed for time, don’t purée the squash – simply stir all the ingredients through the carbonara at the end.

BUTTERNUT CARBONARA Serves 6 Takes 55 mins Cost per serve £1·08 1kg butternut squash, peeled, seeded and diced 2 unpeeled garlic cloves, gently crushed with the back of a knife 1 tsp fennel seeds, crushed 2 tbsp olive oil 2 tbsp whipping cream 1 x 130g pack Spanish diced chorizo 400g spaghetti 4 eggs 60g Parmesan, finely grated, plus extra to serve handful chopped flat-leaf parsley

For more delicious butternut squash recipes, visit tesco.com/realfood

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel seeds and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 minutes. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash. 2 Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 minutes, until crisp. Set aside. 3 Cook the pasta in a pan of salted boiling water for 10 minutes. Drain, reserving 100ml water, and return to the pan. 4 Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 minutes over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan. Each serving contains Energy

2188kJ 519kcal 26%

Fat

Saturates

Sugars

Salt

21g 7g 10g 1·3g 30% 36% 11% 21%

of the reference intake. See page 106. Carbohydrate 64g Protein 24g Fibre 3g

OCTOBER HARVEST

Pink onions Exclusive to Tesco, Rosanna pink onions are sweet and mild with a beautiful rose blush. They also support Cancer Research UK, with 2p from the sale of each pack going to the Race for Life campaign. Help prevent tears when chopping onions by chilling in the freezer for 10 minutes before chopping, and avoiding cutting through the root. Choose onions that are firm and free of soft patches. If stored in a cool, dry place they can keep for several months. Try caramelising with garlic, red wine vinegar and brown sugar, then bake in a tart with goat’s cheese and thyme.

• •

PINK PICKLED ONIONS GF Makes 1 x 500ml jar Takes 15 mins, plus cooling Cost per serve 5p

200ml white wine vinegar 50g caster sugar 6 black peppercorns 3 cloves ¼ tsp crushed chillies 2 bay leaves 1 star anise 3 pink onions, sliced

•

1 Put the vinegar, sugar, peppercorns and spices into a pan and cook over a gentle heat until the sugar has dissolved. Bring to the boil, then simmer for 2 minutes and remove from the heat. 2 Bring a pan of water to the boil and add the onions. Boil for 1 minute then drain well and leave to cool slightly. Put into a sterilised 500ml jar and pour over the vinegar mixture. Cool completely and keep chilled until ready to use. Each tablespoon contains Energy

63kJ 15kcal 1%

Fat

Saturates

<1g <1g 0% 0%

Sugars

Salt

3g <0.1g 3% 0%

of the reference intake. See page 106. Carbohydrate 3g Protein <1g Fibre <1g

STORE IT The pickled onions will keep for up to 3 months in the fridge. Once opened, use within 2 weeks.

y Tr

the se

top

age p of th n o e veggie chilli dogs

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

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Here at Yakult, we think science is awesome. Thatâ&#x20AC;&#x2122;s why every bottle of Yakult contains our unique bacteria, which is scientifically proven to reach the gut alive. Selected stores only, subject to availability

Yakul

OCTOBER HARVEST

Conference pears Sweet and juicy, Conference pears are conical in shape and are green with russet markings. They’re great raw, and taste brilliant poached or roasted, too. Though there are thousands of pear varieties, Conference account for over 80 per cent of pears grown in the UK. When buying pears, choose those that seem slightly under-ripe – pears ripen from the inside out and will bruise easily once mature. Try poaching in white wine with sugar and cinnamon and drizzling with melted dark chocolate for a simple dessert.

• • •

COOK’S TIP Turn out the buns while they’re still warm to prevent them from sticking to the tin.

P E A R B R E A K FA ST B U N S Makes 8 V Takes 1 hr, plus rising and proving Cost per serve 38p 475g white bread flour, plus extra for kneading and rolling 20g caster sugar 1 tsp fast action dried yeast 50g unsalted butter 200ml semi-skimmed milk 1 egg, beaten For the filling 20g unsalted butter, softened 60g light brown sugar 1 tsp ground cinnamon 1 Conference pear, peeled, cored and diced 100g walnuts, finely chopped 2 tbsp apricot jam

1 Mix the flour and 1 tsp salt in a large bowl. Make a well in the centre and add the sugar and yeast. Melt the butter in a pan with the milk; pour into the well with

the egg. Mix with a knife to form a dough, then knead on a floured surface for 10 minutes, or until smooth and springy. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 2-3 hours, until doubled in size. 2 Lightly grease a 23cm springform tin. Roll the dough out on a lightly floured surface into a 1cm thick rectangle roughly 25cm x 35cm. 3 To make the filling, spread the butter over the dough and top with the sugar, cinnamon, pear and walnuts. Roll the dough up into a tight cylinder, from one of the long sides. Trim the ends, cut into 8 slices, and arrange 7 around the edge of the tin and 1 in the middle. Cover with oiled clingfilm and leave in a warm place for up to an hour until doubled in size. 4 Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Bake the buns on a baking tray for 25 minutes. Melt the jam in a pan with 1 tsp water, then brush over the buns. Serve warm. Each bun contains Energy

1834kJ 436kcal 22%

Fat

Saturates

Sugars

Salt

18g 6g 18g 0·5g 26% 30% 20% 8%

of the reference intake. See page 106. Carbohydrate 64g Protein 9g Fibre 3g

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

OCTOBER HARVEST VERSION

¥ ¥

PERSIMMON CUSTARD TARTS

Energy

2737kJ 651kcal 33%

Fat

Saturates

Sugars

Salt

29g 12g 46g 0·8g 42% 61% 51% 13%

of the reference intake. See page 106. Carbohydrate 83g Protein 16g Fibre 6g

FINISHING TOUCH Give the tarts a lovely glaze by brushing with a little apricot jam mixed with 1 tsp hot water just before you bake in step 5.

Also in season… Make the most of sweet and peppery turnips in this stunning salad: tes.co/roastedturnip 16

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

CLIENT

1 Preheat the oven to gas 5, 190°C, fan 170°C. On a floured surface, roll the

Each tart contains

PRODUCTION

1 x 375g pack ready rolled lighter shortcrust pastry 375ml whole milk 1 vanilla pod, halved 2 eggs, 3 egg yolks and 1 egg white 75g caster sugar 1 tsp cinnamon 4 persimmons, halved and very finely sliced

ART

Makes 4 V Takes 1 hr 35 mins, plus chilling Cost per serve £1·14

SUBS

REPRO OP

Also known as Sharon fruit, vivid Spanish persimmons are available in store from now until December. This vibrant orange fruit has a delicate flavour, similar to peach and mango. It’s best eaten when very soft. Persimmon flesh may contain dark ‘sugar’ speckles, which is normal. Enjoy raw, or peel, purée and bake into cookies with nutmeg and cinnamon.

pastry into a roughly 35cm square, as thin as a 20p piece. Cut into 4 and line 4 x 10·5cm tart tins with the squares, letting them hang over the sides. Put the tins on a baking sheet, prick the tart bases and chill for 30 minutes. 2 Line the pastry with nonstick baking paper and fill with baking beans. Blind bake for 10 minutes, then remove the paper and beans and cook for a further 5-10 minutes, until the base is turning golden and cooked through. Brush the pastry with egg white and cook for 2 minutes. Remove to a wire rack. Trim away any overhanging pastry. Turn the oven down to gas 1, 140°C, fan 120°C. 3 Meanwhile, heat the milk in a small pan with the vanilla until almost boiling. Whisk the eggs, egg yolks, sugar and cinnamon in a bowl. Strain into a jug. 4 Divide between the tins, and bake for 25 minutes in the centre of the oven, until set, but still wobbly in the middle. 5 Remove from the oven, arrange the persimmon in a petal effect and bake for 5 more minutes. Remove and allow to cool before serving.

RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

Persimmon

In Seaso

Pick up your FREE dish with Bertolli with Butter 400g*

*At selected stores only. Promotion dates apply 26th October - 15th November

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VARIETIES

1 GALA Sweet, mild and juicy, this is one of the UK’s most popular fruits. A crisp dessert apple, the Gala is red with mottled red-orange stripes. It’s ideal sliced in a Waldorf salad with celery, walnuts and lettuce.

2 EGREMONT RUSSET This distinctive apple is small and golden, with a nutty, floral flavour. It’s surprisingly versatile, and is as delicious in a French apple tart as it is with cheese in a ploughman’s.

3 BRAMLEY

4 COX

5 KANZI

Widely regarded as the definitive cooking apple, the traditional Bramley has a fluffy texture once cooked. Green and tangy, it can be used to make apple sauce, or try coring, stuffing with sultanas and baking.

The classic British eating apple, the Cox is green or yellow with bursts of dark red. Its crisp, aromatic flesh has a honeyed, nutty flavour, and works well in a tarte tatin (p85), or in autumnal toffee apples.

A cross between a sweet Gala and a tart Braeburn, the Kanzi is sharp and crisp. Delicious raw or sliced to top a cake, Kanzis are in store from 31 October in the Best of British Apples Fridge Pack.

1 Over 40 types are grown in the UK – and only the very best make it through expert testing and into stores PREP

Dessert apples can be washed and eaten raw with the skin on, while cooking apples should be peeled and cored. To prevent flesh turning brown once cut, soak in water with lemon juice.

E NJ OY Dessert apples are great in salads or on top of tarts as they hold their shape when cooked. Cooking apples lose texture and turn soft, so are best in pies or crumbles.

Try them out BIRCHER MUESLI Soak grated *apple, oats, raisins, apple juice and milk in a bowl overnight. Serve with blackberries and honey. APPLE FLAPJACK Melt butter, *sugar and golden syrup in a pan. Stir in oats and grated apple, then bake until golden. Allow to cool, then slice into bars.

CELERIAC SOUP Cook onion, *celery and garlic in a pan, until

soft. Add chopped celeriac and apple; after 2 minutes add stock. Simmer for 30 minutes, then blitz.

WORDS BRYONY BOWIE PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

STORE Keep apples in the fridge or a cool, dark spot in a perforated bag. Keep an eye on them, as it’s true that one bad apple can make the others turn.

For more delicious apple recipes, visit tesco.com/realfood 19

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Nice & Easy

LIFE HUB

Step into October...

GIVE IT A TWIST: Add a little Irish cream, brandy or salted caramel liqueur for a boozy treat.

Cosy up for autumn with our top picks of things to eat, make and do this month

IF YOU TRY

one thing...

…make it our luxurious, fiery hot chocolate

C H I L L I H OT C H O CO L AT E W I T H M A R S H M A L LOWS Serves 2 GF Takes 5 mins Cost per serve 63p 500ml whole milk 1 red chilli, lightly crushed 125g dark chocolate, chopped spray cream 6-8 marshmallows a little cocoa powder, to dust

DAIRY-FREE GOODNESS: Replace whole milk with almond milk, and use whipped coconut cream for the topping.

RECIPE LOUISE PICKFORD

1 Heat the milk with the chilli in a small saucepan over a low heat until it just boils. 2 Remove from the heat and add the chocolate, stirring until melted. Infuse for 5 minutes, discard the chilli and pour into two mugs. Spray a layer of cream. 3 Thread the marshmallows onto two metal skewers. Grill under a high heat for roughly 1 minute until browned. Put on top of the cream and dust with the cocoa. Each serving contains Energy

2558kJ 611kcal 31%

Fat

Saturates

Sugars

Salt

30g 19g 69g 0·4g 43% 94% 77% 6%

of the reference intake. See page 106. Carbohydrate 75g Protein 13g Fibre 1g

GO GOOEY: Grill the marshmallows until they begin to melt inside.

Supersize it!

Don't do things by halves – the perfect hot chocolate deserves the perfect mug. We love these Ceramic jam jar mugs, £2·50 each. The raised top lets you really load up the toppings. 21

WAYS WITH

FAIRY

W hy save them for Christmas? Fair y light s can add magic to your home and garden all year round

FLAVOUR OF THE MONTH We all love sushi, but have you tried Frushi, £1·50/127g (£1·18/100g), yet? Mango, coconut and tropical coulis are wrapped in melon and mooli, and served with fresh fruit and lime wedges.

Place battery1lights powered fairy in old wine bottles or glass jars and put on a shelf or table for a sparkly light feature. To add to the twinkling ambience on Bonfire Night, wrap outdoor fairy lights around a tree trunk in your garden. The lights will be portable so are simple to set up. Arrange fairy lights around a carved pumpkin this Halloween, then switch off the room’s main lights for an extra-spooky effect. Put fairy lights around a frame to highlight a photo collage – a nice touch for students away from home. Drape fairy lights around a mirror and you’ll feel like a superstar every time you look in it.

FOODIE FUNDRAISER

Great Ormond Street Hospital ‘kneads’ you! From 17-23 October, GOSH is asking the public to hold bake sales to raise money for sick children. Get a free fundraising kit, with bunting, cake toppers, recipes and more at bakeitbetter.org.

BREAKFAST OF CHAMPIGNONS Try stirring chopped Redmere Farms Mushrooms, 86p/380g (23p/100g), into your scrambled eggs, or frying, then piling onto buttery toast for a delicious, easy brunch.

GO NUTTY HOT STUFF Grab a spicy meal to eat on the go with new Mexican Spiced Bean and Fruit Salsa Snack Pack, £2·25/220g (£1·02/100g). Great for a quick, low-carb lunch.

If you're lactoseintolerant, vegan, or just trying to cut back on dairy, Alpro’s deliciously creamy new Cashew Milk, £1.80/1L (18p/ 100ml) is for you.

THERE'S AN A PP FOR T H AT H a n d i n g ove r yo u r p h o n e s o a f r i e n d can see your holiday s n a p s s e e m s l i ke a g o o d i d e a u n t i l they keep on scrolling, and see pic s you didn't want them to! Tr y S h ow S t o p p e r, a n a p p t h a t o n l y d i s p l ays t h e p i c s you want it to.

LIFE HUB

SOUPER BOWL Warm up on chilly days with a bowl of finest* Pea, Kale and Edamame Bean Soup, £2.50/600ml (42p/100ml) – a comforting, nutritious twist on the classic winter warmer. Available in store from 23 October.

ASK THE EXPERTS ELLI DONAJGRODZKI, FOOD EDITOR

I keep seeing Sriracha in recipes. What is it and how do I use it? Sriracha is a fiery Thai sauce made from red chillies, garlic, sugar, salt and vinegar. With a unique sweet and spicy flavour, it’s surprisingly versatile – use it as a dipping sauce, in marinades or mix with mayonnaise. I love stirring it into scrambled eggs to add a spicy kick to my brunch.

TASTE FILES

Quick as a flash

Need a last-minute gift but don't have time to trawl the shops? Whether it's the latest doll's house, computer game or book you're after, you can now get free next-day Click+Collect to your local Tesco store. Yes, even to the Tesco Express around the corner.* Visit tesco.com/direct for details.

Celebrate National Curry Week, 10-16 October, with

PROMOTION

our guide to three key spices

Time saviour

If you've ever wished there was a quick fix to zesting lemons by hand, you're in luck. These handy packs of frozen Lemon Zest, £2/50g (£4/100g) , are great for adding a citrus twist to your meal.

BANISH

bad smells!

Get your home smelling sweet with help from the experts at Neutradol SMOKY WHIFFS Sprays are best to get rid of tobacco odours. Two squirts of Neutradol Room Spray Odour Destroyer neutralises smells, instead of masking them. CARPET CRIMES The Neutradol Carpet Deodorizer is brilliant on smelly carpets. Just sprinkle on, wait a few minutes then vacuum. PET PONGS Place Super Fresh Gel pots around your home and the ‘aroma’ of your furry friends will quickly disappear.

*Order before 5pm, collect after 3pm the next day. Exclusions apply.

Ground fenugreek, 85p/55g (15p/10g), is a tangy, slightly bitter spice. Stir into a dhansak or add to a homemade pickle for a fragrant kick. Garam masala , 85p/38g (22p/10g), is a versatile and complex blend of spices. Use it in samosas, bhajis or a classic chicken tikka masala. Ground turmeric , 85p/45g (19p/10g), is used in dhal, and has a warm, peppery taste. Add it to dishes for a vibrant yellow colour.

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TAKE

Cinnamon Waffle S'mores Rustle up a quick, indulgent dessert for the family on Bonfire Night by spreading a toasted Cinnamon Waffle with Chocolate Caramel Swirl Spread, then topping with a whole, grilled Mega Marshmallow and sandwiching with a second waffle. What s’more could you want?

3 Mega Marshmallows £4·40/700g (63p/100g)

PAGE 7

WHAT’S ON? Ke e p t h e f a m i l y h a p py ove r t h e O c t o b e r b r e a k w i t h t h e s e f u n eve n t s

Chocolate Caramel Swirl Spread £1·50/400g (38p/100g)

Birds Eye Cinnamon Waffles, £1·50 for 8 (19p each)

CUT IT FINE Mix up some cookie dough and keep the children entertained this half term with the Basics Cube Cookie Cutter, £2, featuring six different shapes in one cutter.

The Big Draw is encouraging everyone, regardless of ability, to try their hand at drawing this month. It's a great way to slow down and learn to appreciate your surroundings. Find an event near you at thebigdraw.org. The National Trust has lined up loads of fun events around the UK this autumn, from expert-led stargazing sessions to exciting nature walks. Visit nationaltrust. org.uk for more information. Indulge yourself this month with Chocolate Week from 10-16 October. Hands-on events will be held right across the country, ending with The Chocolate Show at Olympia London. Visit chocolateweek.co.uk for details.

GRAB A SLICE

DOCTOR'S ORDERS If you’re entitled to a free flu vaccine on the NHS, you can now have it at your local Tesco Pharmacy until March 2017. Or you can get £1 off the usual £9 price when you refer a friend or family member to the service. For more info, visit dontforgetabout flu.co.uk/tesco.

The new range of 14" pizzas, in store from 23 October, will feed a crowd of hungry kids. Texas BBQ Sharing Pizza, £3·40/882g (39p/100g), (pictured). Try the Pepperoni Stuffed Crust and Vegetable Supreme, too.

Perfect pear Sweet Rosedene Farms Pears, 99p/610g (16p/100g), are delicious in a crumble, or in our sticky breakfast buns on page 15.

HALLOWEEN HUB VERSION

how to …carve a pumpkin REPRO OP

Choose a large pumpkin, free from marks, with a sturdy stem and even colour.

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Gruesome goodies

Eye-popping Create your own frighteningly tasty cake pops with Spookily Does It Cake Pop Mould, £6, and Cake Pop Sticks, £2 for 60.

18k

Draw on your design with a marker pen. See the link below for spooky ideas.

Gently move the knife back and forth to cut into the pumpkin. For more intricate designs, scratch the skin away to reveal the flesh. Put a tealight inside your pumpkin, light it, replace the lid and display.

CLEVER CARVING Head over to tes.co/pumpkintemplates to find a range of downloadable stencils for your pumpkin.

PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING KATHY KORDALIS PROP STYLING VICTORIA ELDRIDGE ILLUSTRATIONS KATE WILSON

savings

Save money on spine-chilling days out this half term with your Tesco Clubcard, including events at ZSL London Zoo, Warwick Castle, the Eden Project and LEGOLAND®. Visit tesco. com/clubcard/halloween for details.

4 5

tonnes of food are wasted every Halloween when UK residents chuck out pumpkin flesh after carving. Try making soup or risotto – and use extra herbs, as carving pumpkins are grown for size and not flavour.

SPOOKY

Scrape out the seeds and strands from the inside with a large spoon, until no stringy bits remain.

CLIENT

Get into the Halloween spirit with Skeleton Gingerbread Tombstones, £1 for 2 (50p each), Ghoulishly Gooey Halloween Cookies, £1 for 5 (20p each) and Mini Halloween Doughnuts, £2 for 40 (5p each).

PRODUCTION

Try a toffee apple with a twist: Retro Toffee Apples, £1 each, in chocolate orange, toffee or chocolate and popping candy. Use them to decorate our spectacular pumpkin cake on page 39 if you're short on time.

ART

Trick or treat

Use a serrated knife to cut a lid. Once removed, cut a slice from the underside of the lid to flatten.

Life hu

“Would sir like to taste before I pour?” There’s nothing like the taste of Branston baked beans. The rich tomatoey sauce and fabulous flavour make everyday meal times special.

WIN

£250,000 Branston® is a registered trademark of Mizkan Euro Ltd and used under licence.

worth of luxury holidays and experience days. See promotional packs for details.

WINE HUB VERSION

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Great with Green fish curry, p80

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BOT TL

Try with Beef and chorizo stacks, p70

Life hu

As you would expect from the cognac brand that toasted the spectacular opening of The Eiffel Tower in 1889, Courvoisier VSOP boasts a celebration of exuberant, rich and complex aromas.

Celebrate this Christmas with the perfect gift from Courvoisier.

COURVOISIERUK

@COURVOISIERUK

Maxxium UK Ltd, Maxxium House, Castle Business Park, Stirling, FK9 4RT Tel: 01786 430500

in season Cosy up with our deliciously hearty dishes that celebrate the autumn harvest

For more delicious Halloween recipes, visit tes.co/halloweenrecipes

WEEKEND

fright

club Halloween is the perfect opportunity to invite your favourite people over for a fabulous gettogether â&#x20AC;&#x201C; and enjoy gorgeously autumnal flavours For more delicious pear recipes, visit tesco.com/realfood

‘AG E D ’ D E V I L L E D E G G S Serves 6 V DF Takes 35 mins, plus cooling Cost per serve 41p 6 eggs 3 English breakfast teabags 100ml soy sauce 2 star anise 3 cloves 6 peppercorns 4 tbsp mayonnaise 2 tsp English mustard 2 tsp chilli sauce, such as Sriracha, plus extra to serve 1 tsp paprika 1 tbsp chopped chives

1 Put the eggs in a saucepan and cover with a generous amount of cold water. Bring to the boil, then remove from the heat and set aside for 6 minutes in the water. Remove the eggs from the pan and crack the shells all over using the back of a knife. 2 Add 1ltr water to a pan, along with the tea, soy, spices and peppercorns. Bring to the boil, then add the eggs and turn down the heat, simmering for 10 minutes. Remove from the heat, add eggs and cool in the liquid. 3 Carefully peel the cold eggs, cut in half lengthways and scoop out the yolks. In a bowl mash with the mayonnaise, mustard and 2 tsp chilli sauce. 4 Carefully pipe or spoon the filling into the centre of each egg, sprinkle with the paprika and chives. Serve with chilli sauce as a dip.

CHICKEN WINGS WITH S M O K E D PA P R I KA A I O L I

636kJ 154kcal 8%

Fat

1 lime, zested and juiced 1 tbsp extra virgin olive oil 2 tbsp tomato ketchup 1 tbsp clear honey 1 tsp ground cumin 12 chicken wings 150g mayonnaise 1 garlic clove, crushed 1 tbsp ground smoked paprika

1 Combine half the lime zest and juice in a large bowl with the oil, ketchup, honey and cumin. Add the chicken wings and stir well until evenly coated, then transfer to the fridge to marinate for at least 2 hours, or overnight. 2 Preheat the oven to gas 4, 180°C, fan 160°C and line a roasting tin with nonstick baking paper. Add the wings, reserving the marinade juices, and roast for 20 minutes. Carefully turn the wings and add the remaining marinade, then cook for a further 15-20 minutes, until the wings are sticky and browned. 3 Meanwhile, in a bowl, combine the mayonnaise with the remaining lime juice and zest, garlic and the smoked paprika. Season to taste. 4 Cool the wings to room temperature and serve with the aioli for dipping. Each serving contains Energy

1965kJ 476kcal 24%

Fat

Saturates

41g 9g 59% 44%

Sugars

Salt

4g 4%

0·9g 16%

Hot stuff If you like your chicken spicy, add a chopped red chilli to the marinade.

2-3kg pumpkin 300g mixed cheese, such as grated Emmental, Cheddar and diced Cambozola 1 tbsp cornflour 100g soured cream 2 tbsp beer or lager 1 small onion, finely chopped 25g butter 1 garlic clove, finely chopped 1 tbsp chopped fresh sage crusty bread, to serve

1 Preheat the oven to gas 5, 190°C, fan 170°C. Cut a lid from the pumpkin and scoop out the seeds and strands. Season inside, replace the lid and roast for 50-60 minutes. Scoop out the flesh to use in another dish. (See No Waste, left.) 2 Combine the cheese with the cornflour, stirring well. Stir in the soured cream, beer and onion and pour into the pumpkin. Roast for a further 20-30 minutes, NO WASTE! until the cheese is melted Don’t bin the pumpkin and gooey. 3 Meanwhile, melt the butter in flesh – add it to fried a small frying pan, add the garlic onion and stock and sage, and fry until the sage and blend for a is crispy and the garlic is golden. tasty soup. 4 To serve, arrange the pumpkin on a platter surrounded by chunks of crusty bread. Drizzle the garlic and sage butter over the fondue and season with black pepper. Use forks or skewers to dip. Each serving contains

Saturates

14g 3g 19% 14%

Sugars

Salt

1g 1%

0·9g 15%

of the reference intake. See page 106. Carbohydrate 4g Protein 24g Fibre 1g

of the reference intake. See page 106. Carbohydrate 1g Protein 7g Fibre <1g

Serves 6 V Takes 1 hour 50 mins Cost per serve £1·09

Serves 6 DF GF Takes 50 mins, plus marinating Cost per serve 56p

Each egg contains Energy

R OA ST E D P U M P K I N F O N D U E

For more delicious Halloween recipes, visit tes.co/halloweenrecipes

Energy

1214kJ 293kcal 15%

Fat

Saturates

25g 16g 35% 79%

Sugars

Salt

2g 3%

0·9g 14%

of the reference intake. See page 106. Carbohydrate 5g Protein 13g Fibre <1g

WEEKEND

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Serves 6 V GF Takes 50 mins Cost per serve 40p

M U L L E D B LO O DY M A RY Serves 6 DF Takes 15 mins, plus cooling Cost per serve 72p PAGE 7

6 small sweet potatoes 75ml extra virgin olive oil 3 tbsp chopped fresh parsley 1 garlic clove, crushed 1 lemon, zested 1 red chilli, seeded and chopped 150g soured cream or yogurt

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes several times with a fork and put in a roasting tin. Bake for 45-50 minutes, until soft and cooked through. 2 Meanwhile, make the gremolata by mixing the oil, parsley, garlic, lemon zest, chilli and a little seasoning. Cut a deep slit in the potatoes, spoon in the gremolata, then top with a spoonful of the soured cream or yogurt. Each serving contains Energy

1133kJ 271kcal 14%

Fat

Saturates

18g 5g 25% 25%

Sugars

Salt

8g 9%

0·3g 5%

1ltr tomato juice 1 lemon, juiced 2 tbsp Worcestershire sauce 1 lime, finely sliced 150ml vodka ¼ tsp celery salt 1-2 tsp Tabasco, to taste

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MAKE IT A MOCKTAIL For a virgin mulled drink, simmer apple juice with sliced root ginger, orange and cloves.

1 Add the tomato juice, lemon juice, Worcestershire sauce and a few slices of lime and the to a pan, then season with a little salt and pepper. Slowly bring to the boil, then simmer for 10 minutes. 2 Allow to cool for 10 minutes, then stir in the vodka, celery salt and Tabasco. Serve in heatproof glasses and garnish with the remaining lime slices. Each serving contains Energy

Fat

Saturates

Sugars

Salt

396kJ 94kcal 5%

0g 0%

6g 7%

1·3g 22%

finest* Barolo, £15 The bold cherry notes suit rich dishes, but won’t overpower the delicate, herby gremolata.

finest* Garlic Ciabatta, £2/270g (74p/100g)

Tuck into this aromatic garlic bread with your fondue.

of the reference intake. See page 106. Carbohydrate 8g Protein 2g Fibre <1g

of the reference intake. See page 106. Carbohydrate 27g Protein 2g Fibre <1g

Perfect partners

For more delicious Halloween recipes, visit tes.co/halloweenrecipes

And there’s more

Turn over for our hearty Witch’s cauldron beef stew recipe

Weekend Grown-up Halloween

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W I TC H ’ S C AU L D R O N BEEF STEW Serves 6 Takes 3 hrs 20 mins Cost per serve £2·20

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1·5kg beef topside 2 tbsp olive oil 12 small shallots, peeled 1 garlic bulb, peeled 500g carrots, trimmed and thickly sliced 500g parsnips, trimmed and thickly sliced 150ml red wine 1ltr beef stock 1 bunch thyme 3 tbsp tomato purée

1 Season the beef on all sides. Heat the oil in a flameproof casserole dish and brown the meat well all over. Remove the

meat from the pan, add the TURN OVER shallots, garlic cloves, carrots for our showstopping and parsnips then brown. Return the beef to the pan, Spiced pumpkin toffee pour in the wine and bubble apple cake – the until reduced by half. perfect way to round 2 Pour in the stock and add the off your Halloween thyme, then season with salt dinner party and pepper. Bring to the boil, then cover and simmer over a very low heat for 2½ hours. 3 Stir in the tomato purée. Cover and simmer for a further 30 minutes, until the beef is starting to fall apart. 4 Transfer the beef to a board and slice or pull apart. Serve in large, shallow bowls with the stew.

Fiendish fun

Each serving contains Energy

1930kJ 458kcal 23%

Fat

Saturates

Sugars

Salt

12g 4g 14g 2·3g 18% 20% 15% 38%

of the reference intake. See page 106. Carbohydrate 22g Protein 61g Fibre 8g

For more delicious Halloween recipes, visit tes.co/halloweenrecipes

For more tasty Halloween tips, tricks and treats, check out tes.co/ spooktacularhalloween

Weekend Grown-up Halloween

Each 300g serving contains: FAT

SATURATES

SUGARS

SALT

Med

11g 4g 20% 15% 20%

4g 4%

1.3g 22%

1689KJ 401

of your reference intake. Typical values per 100g: 552 kJ/132kcal

A holiday in Switzerland at www.menier.co.uk nier.co.uk

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200 years! M

enier, maker of fine Swiss cooking chocolate is celebrating its 200th Anniversary this year. The company has a remarkable history with its origins as a pharmaceutical company based in Paris where it sold chocolate powders for medicinal purposes and its chocolate was used as a covering for bitter tasting pills. In 1836 Menier was the first company

to introduce bars of chocolate! Today, Menier is one of the worldâ&#x20AC;&#x2122;s most respected and widely recognised chocolate brands. In 1996 production was moved to Broc in Switzerland. To mark this auspicious anniversary, Menier has launched a new website www. menier.co.uk, complete with chocolate recipes and the history of the chocolate company.

Win a Week for tWo in SWitzerland enjoy return flights and half board accommodation near lake Geneva. this fabulous prize will also include an exclusive visit to the Chocolate factory at Broc where Menier chocolate is now made.

Two runners up prizes: a meal for two and a show at the Menier Chocolate factory theatre in london with an overnight stay in a london hotel (subject to availability). terms and conditions apply. Visit www.menier.co.uk to enter

www.menier.co.uk

Instagram: MenierChoc | Twitter: MenierChoc | Facebook: MenierCookingChocolate

CLIENT

Celebrating

Menier Chocolat

HALLOWEEN HERO

FINISHING TOUCH Add full-on wow factor to your cake by dipping broken chocolate sticks in melted chocolate to look like twigs.

STAY CHILLED Don’t lose your drip effect! Avoid the caramel becoming too runny by chilling the cake for 5-10 minutes after applying each layer.

SUGAR & SPICE A grown-up take on Halloween, this showstopping cake will play a starring role at any dinner party. Sweet treats aren’t just for trick-or-treaters, after all… Turn for recipe For more great Halloween recipe ideas, visit tesco.com/realfood

HALLOWEEN HERO

Energy

2364kJ 565kcal 28%

Fat

Saturates

Sugars

Salt

33g 16g 54g 0·4g 47% 82% 60% 6%

Rosedene Farms Small Sweet Apples, 89p for 6 (15p each) These mini apples are perfect for your cake’s topping – just coat in toffee! Roasted chopped hazelnuts, £2·00/100g Try coating the apples with hazelnuts instead of pistachios – and buying chopped nuts will save time.

Pumpkin perfection Don’t let leftover pumpkin go to waste – try our favourite recipes at tes.co/10bestpumpkin

Find more great Halloween recipe ideas at tesco.com/realfood

CLIENT

Perfect partners

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of the reference intake. See page 106. Carbohydrate 63g Protein 6g Fibre 2g

ART

Each serving contains

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CHEAT IT If you’re short on time, you can simply use ready-made toffee apples – check out the ones on page 26.

4 eggs 200g dark brown soft sugar 150ml groundnut oil 100g raisins 100g desiccated coconut ½ tsp mixed spice 200g wholemeal self-raising flour 375g pumpkin or butternut squash, peeled and grated For the toffee apples 3 small apples 200g caster sugar ½ tsp white wine vinegar 2 tbsp golden syrup 2 tbsp double cream 50g dried apricots, finely chopped 150g shelled pistachios, finely chopped 3 chocolate sticks, such as Matchmakers For the icing 275g unsalted butter, softened 300g icing sugar, sifted 75g cocoa powder, sifted For the salted caramel 1 x 397g tin condensed milk caramel ½ tsp sea salt flakes 65g dark chocolate For the spun sugar (optional) 50g caster sugar

chocolate and stir into the remaining caramel until melted; pour over the cake and allow to run down the sides, creating a distinct second layer. 8 Arrange the toffee apples carefully on the top of the cake, stalks pointing upwards, and sprinkle with the remaining pistachios. Melt the remaining chocolate in a heatproof bowl over a pan of simmering water and drizzle over the apples and cake. 9 If decorating with spun sugar, melt the sugar in a small pan, without stirring, over a medium heat. Remove from the heat when the sugar turns golden brown and leave to cool a little. Then hold the pan above the cake and, using a fork, flick the caramel over the cake and toffee apples.

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Serves 16 Takes 1 hr 55 mins Cost per serve 77p

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease the base and sides of 2 x 19cm round tins, then line with nonstick baking paper. 2 To make the cake, whisk together the eggs and sugar in a large bowl. Gradually pour in the oil, whisking as you go. Fold in the remaining cake ingredients, then divide between the tins. Bake for 30-35 minutes, until risen and springy. Cool for 2 minutes before removing from the tin, then transfer to a rack and leave to cool completely. 3 Meanwhile, make the toffee apples. Wash the apples in hot water to remove the waxy coating, then put on a sheet of nonstick baking paper and spear each with a skewer. Heat the sugar in a small pan with 50ml water until dissolved. Stir in the vinegar and golden syrup and bring to the boil. Cook for 10-12 minutes, until a drop sets when drizzled into a glass of cold water. Stir in the cream and cook for 1-2 minutes, then remove from the heat. 4 Toss the apricots and 50g pistachios together on a plate. Swirl each apple in the toffee to coat, then dip into the pistachio and apricot mixture. Transfer to the baking paper to set. Remove the skewers and replace with the chocolate sticks, to give each apple a ‘stalk’. (See Finishing touch, previous page.) 5 To make the icing, beat 250g of the softened butter together with the icing sugar and cocoa powder. For the salted caramel, put the remaining butter in a small pan with the condensed milk caramel and heat together, stirring, until you have a smooth sauce. Remove from the heat, stir in the salt and leave to cool while you ice the cake. 6 Put one half of the cake on a plate and spread 2-3 tbsp of the icing over the top. Sprinkle with 50g pistachios. Top with the other sponge, then spread the remaining butter icing over the top and sides of the cake. 7 Pour over half of the salted caramel and spread to the edges so it runs down the sides. Chop 15g of the dark

RECIPE JOY SKIPPER PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

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Halloween cak

Capture the adventure in 4K Ultra HD

Never miss the moment and be ready to shoot 4K Ultra HD video1, with SanDisk Extreme® memory cards.

SanDisk Extreme SD™ UHS-I card

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© 2016 Western Digital Corporation or its affiliates. All rights reserved. SanDisk, the SanDisk logo and SanDisk Extreme are trademarks of Western Digital Corporation or its affiliates, registered in the U.S. and other countries. ¹ Compatible device required. 4K Ultra HD (3840x2160) and Full HD (1920x1080) video support may vary based upon host device, file attributes, and other factors. See: www.sandisk.com/HD. The SD, SDXC, microSD and microSDXC marks and logos are trademarks of SD-3C, LLC. Android is a trademark of Google Inc. The Android robot is reproduced or modified from work created and shared by Google and used according to the terms described in the Creative Commons 3.0 Attribution License. All other trademarks are used for identification purposes only and may be the property of their respective owners. Works with GoPro, and the Works with GoPro logo are trademarks or registered trademarks of GoPro, Inc.

PROMOTION VERSION

This autumn, get up to four times your Clubcard voucher value to enjoy on great meals and outings from Tesco Clubcard Partners

SUBS

on’t let the change of season spoil your fun – the nights may be drawing in, but there’s no need to stop making the most of your free time. If you need inspiration, turn to Tesco Clubcard for some brilliant deals for the whole family. Of course, you’re always able to use your vouchers at face value in store, but did you know that they can be worth far more when you exchange them with Clubcard Partners?

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TREAT THE FAMILY You can receive up to four times your voucher value to spend on a whole host of Clubcard Partners including fantastic family trips and meals out. And there are two brilliant ongoing offers that really make the most of your points. Just £2·50 of Clubcard vouchers can be converted into £10 to spend at a PizzaExpress restaurant of your choice on delicious pizzas, pastas and lighter dishes. Maybe you’ll go for a classic American hot with pepperoni, or a Leggera pizza, still packed with flavour but under 600 calories. PASS THE POPCORN Why not visit your local Cineworld to catch a film? You can exchange £4·50 in Clubcard vouchers for one adult cinema ticket, and £3·50 in Clubcard vouchers for one child ticket. Dive into the colourful world of Trolls, from the creators of Shrek, this autumn. Or sit back and enjoy the wild journey of Storks, an action-packed adventure that sees a stork and his human ally try to deliver a baby. Whatever you pick, you’ll get great value with Clubcard Partners and make your Clubcard points go further.

REPRO OP

HAPPY TIMES

4 STEPS… HOW IT WORKS 1 Go online at tesco.com/ clubcard/boost to select your Clubcard Partner

3 Log in to your account and proceed to checkout

4 Receive tokens by post 2 Select amount of Clubcard or email to use at the XXXXXXXX Xlocation of your choice vouchers to exchange

FIND OUT MORE To make your vouchers go even further with our amazing Partners, visit tesco.com/clubcard/boost

ADV Clubcar

MAKE IT SPOOKY

MONSTER

bash

Cast a Halloween spell over your home with these creepy crafts and hair-raising recipes – perfect for kids’ parties 43

WICKED WEBS

P U M P K I N SW E E T B AG S

C U T E VA M P I R E B AT S

You will need: A black bin bag, scissors, sticky tape

You will need: Orange crepe paper, scissors, sweets, sticky tape, green tissue paper, glue stick

You will need: Toilet rolls, felt tip pens, wing template, black card, scissors, glue stick, black pipe cleaners, sticky tape

1 Cut off the top and bottom of 1 bin bag, then cut along one side so it is a large rectangle when opened up. Cut this piece into two squares to make two webs.

2 Halve one square by folding the left side to the right, then fold the bottom half up to make a square. Keeping the last fold you made at the bottom, fold the top left corner down to form a triangle.

1 Using a plate, draw a circle onto the orange crepe paper, then cut it out with scissors. 2 Place the sweets in the centre Find all the free of the circle and gather up the templates you outer edges. Twist the ends need at tes.co/ where they meet and secure spookymakes tightly with sticky tape. 3 Cut strips of green tissue paper to create stalks and stick on with glue.

CLICK TO DOWNLOAD

Make sure you supervise kids if they’re using scissors.

You can use tissue paper instead of crepe paper, but double up the layers as it will tear easily. PA P E R B AT S You will need: Bat templates, black card, pencil, scissors

1 Cut out the bat template. 2 Fold the black card in half and put the template over the centre. Draw half a bat outline in pencil then cut both sides at the same time. 3 Put a small amount of white tack on the back of your bat and stick it to a wall or window. 4 Repeat with the other template sizes.

Taped edge

3 The bottom left point of the triangle will unfold to become the centre of the web, so this is where you will start cutting from. First, tape the right side of the triangle closed to keep the layers together as you cut.

TOP TIP Centre point

4 Rotate the triangle so the centre point is at the bottom. Cut out curved sections at intervals on one side, leaving a central stem up the middle. Repeat as evenly as possible on the other side. Your triangle should now resemble a fish skeleton.

The stronger the bin bag, the darker the webs will be – and they’ll be less likely to tear, too.

Make your party space look like a creepy cave by decorating it with lots of bats cut from different template sizes. G H A ST LY G H O U L L I G H T S You will need: Ghost template, white card, scissors, black pen, sticky tape, string of LED fairy lights

Centre point

5 Remove any remaining tape. Open up the web and fix to a wall or window with white tack. Repeat with the other square.

For more Halloween ideas visit tes.co/spookyideas

1 Using the template, cut out a ghost to hang from each pair of neighbouring bulbs on your string of fairy lights. 2 Draw a face onto each ghost, making sure that the eyes are nice and big.

1 At one end of the toilet roll, fold opposite sides inwards to make pointy bat’s ears. 2 Draw a fanged face on the front with a black felt tip pen and the rosy cheeks with an orange felt tip. 3 Using the template, cut out the wings from the card and glue them to the back of the toilet roll. 4 Fold a pipe cleaner in half. The folded end is the bat’s middle toe. Fold one more toe on either side to make a foot, then twist the strands together to form a leg. Repeat with another pipe cleaner. Stick the legs to the inside of the roll with tape, making sure no tape is visible. 5 Hang your bat from its feet to display, or give it extra long legs so it can sit on a shelf and dangle them. TA N GY TA N G E R I N E PUMPKINS You will need: Tangerines, permanent black marker

1 Draw the outline of a carved pumpkin face onto each tangerine. 2 Fill in the face with black pen. 3 Display together on a cake stand or tray.

Try to avoid using non-permanent pens as they will smudge off easily on little hands! 3 Carefully pierce each eye with scissors so you can poke one light bulb through each eye hole. 4 Tape the wires to the back of each ghost to keep it in position.

Make sure you only use LED fairy lights – they glow just as well, but crucially don’t get hot.

MAKE IT SPOOKY

Makes 6 GF Takes 50 mins, plus freezing Cost per serve 40p

Halve 3 peeled bananas crossways. Insert a cake pop stick into the cut base of each banana. Put on a tray lined with nonstick baking paper and freeze for 1 hour. Meanwhile, prepare the eyeballs. Empty a 100g bag mini marshmallows into a bowl, and cut 6 in half crossways. Melt 250g chopped dark chocolate with 21/2 tbsp sunflower oil in a bowl set over a pan of simmering water. Dip each banana in the melted chocolate. Return to the tray and press in the halved marshmallows to make eyes. Freeze for 30 minutes, until set. Microwave the remaining marshmallows on high for 20-30 seconds, until just melted. Allow to cool so strands form, then wrap around each banana with a fork. Using chocolate writing icing, dot an eye onto the marshmallow halves.

truffles to make wings. Press 2 white chocolate chips into each truffle, then dot with chocolate writing icing for the eyes. Press a halved raisin onto each truffle as a nose, then 2 white chocolate flakes for teeth. Chill until ready to serve. Each bat bite contains Energy

1102kJ 265kcal 13%

Fat

Saturates

Sugars

Salt

19g 12g 17g 0·1g 27% 60% 19% 2%

of the reference intake. See page 106. Carbohydrate 22g Protein 2g Fibre 1g

M O O N R I S E M O C K TA I L Makes 1 Takes 5 mins Cost per serve 54p

Mix 150ml orange juice with a few drops green liquid food colouring. Pour into a highball glass filled with ice. Pour 2 tbsp grenadine down the side of the glass so it sinks to the base. Unroll a liquorice wheel, trim and cut the end into a point so it resembles a snake’s head. Use to decorate the glass, along with jelly snakes and multi-coloured liquorice laces.

1470kJ 350kcal 18%

Fat

Saturates

Sugars

Salt

16g 8g 46g <0·1g 23% 38% 51% 0%

of the reference intake. See page 106. Carbohydrate 51g Protein 3g Fibre <1g

Each mocktail contains Energy

Fat

Saturates

901kJ 212kcal 11%

1g 1%

0g 0%

Makes 12 Takes 40 mins Cost per serve 34p

Preheat the oven to gas 6, 200°C, fan 180°C. Unroll a 375g pack ready rolled shortcrust pastry and use a rolling pin to shape into a longer rectangle (about 25cm x 48cm). Halve lengthways, then cut each length into 6 rectangles. Roll the pieces of pastry around 12 chipolatas, pressing together at one end to create a fingertip shape. Use a sharp knife to mark lines in each finger. Brush each ‘finger’ with egg wash and press a halved black olive ‘fingernail’ onto the tip. Lay on a tray lined with nonstick paper. Sprinkle over grated Parmesan and bake for 15-20 minutes, until golden. Brush the base of the fingers with tomato ketchup ‘blood’ to serve. Each sausage finger contains Energy

1088kJ 261kcal 13%

Fat

Saturates

20g 7g 28% 37%

Sugars

Salt

1g 1%

0·6g 11%

of the reference intake. See page 106. Carbohydrate 15g Protein 7g Fibre 2g

Each banana mummy contains Energy

F I E N D I S H SAU SAG E F I N G E R S

Sugars

Salt

43g 0·2g 48% 3%

of the reference intake. See page 106. Carbohydrate 51g Protein 3g Fibre 1g

S C A RY ST U F F E D P E P P E R S Makes 6 V GF Takes 1 hr Cost per serve £1·11

B AT B I T E S

PUMPKIN CUPCAKES

Makes 12 V Takes 40 mins, plus freezing Cost per serve 31p

Makes 12 V Takes 1 hr Cost per serve 29p

Gently heat 175ml double cream and 25g unsalted butter in a small pan. Remove from the heat just before boiling and add 225g chopped dark chocolate, stirring until melted. Pour into a small container and freeze for 1 hour, until solid. Remove from the freezer and leave to stand for 5-10 minutes. Using a tablespoon or melon baller, scoop out 12 balls onto a tray. Return to the freezer for 30 minutes, then remove and smooth the balls with a palette knife if necessary. Spoon 2 tbsp cocoa powder, 2 tbsp chocolate vermicelli and 3 tbsp desiccated coconut onto separate plates. Gently turn the truffles in the different coatings, covering 4 in the cocoa powder, 4 in the vermicelli and 4 in the coconut. One by one, split 6 Oreo chocolate cookies in half with a knife, so you have 12 rounds. Break each biscuit in half and gently push into the

Arrange 12 double chocolate mini muffins on a tray. For the icing, beat 100g unsalted butter with an electric hand whisk. Spoon in 200g icing sugar, mixing until combined. Add 10g orange gel food colour, mixing well. Spoon into a piping bag fitted with a medium round nozzle. From the outside of each cake, pipe a small pearl of icing and drag towards the centre. Repeat in a circle until no sponge is visible. Cut half a chocolate flake into 12 small pieces, and put one in the centre of each pumpkin. Top with sour apple laces. Crush 100g bourbon creams. Scatter over a tray and lay the pumpkins in the ‘earth’.

Preheat the oven to gas 6, 200°C, fan 180°C. Cut the tops off 3 orange peppers and 3 green peppers, leaving the stalks on. Scoop out the seeds. With a sharp knife, carve 3 triangles into the orange peppers for the eyes and nose, and squares for teeth. Carve Frankensteinstyle faces in the green peppers. Put 2 x 250g packs golden vegetable rice in a large bowl with 250g chopped vegetarian mozzarella, and a 31g pack each of parsley and basil, both chopped. Mix together, then spoon into the peppers. Replace the tops and brush with oil. Arrange on a greased tray and bake for 25-30 minutes, until tender. Remove from the oven and insert 2 cocktail sticks into the sides of each green pepper. Hang a sliced black olive off the end of each stick for ‘nuts and bolts’ detail. Serve warm.

Each cupcake contains

Each stuffed pepper contains

Energy

1088kJ 261kcal 13%

Fat

Saturates

Sugars

10g 6g 26g 0·2g 14% 28% 29% 4%

of the reference intake. See page 106. Carbohydrate 42g Protein 3g Fibre 1g

For more Halloween recipes, visit tes.co/halloweenrecipes

Salt

Energy

1191kJ 283kcal 14%

Fat

Saturates

11g 7g 15% 33%

Sugars

Salt

6g 7%

0·7g 11%

of the reference intake. See page 106. Carbohydrate 33g Protein 13g Fibre 4g

RECIPES AND FOOD STYLING ANGELA ROMEO MAKES AND STYLING EMMA MORTON-TURNER PHOTOGRAPHY TERRY BENSON PROP STYLING REBECCA NEWPORT

BANANA MUMMIES

MAKE IT SPOOKY

the little

horrors Help the kids celebrate Halloween in style with scarily cute costumes and fantastically ghoulish decorations

3’0” ” 2’6” ’6” 2’0” 0” 1’6” 1’0” 0’6” 0’0” ” Kemani wears F&F skeleton dress-up

Kafari wears F&F dead pirate dress-up

Myah wears F&F school girl dress-up

Dylan wears F&F Frankenstein dress-up

AR622407 (1-3yrs, £7;

With light-up feature AR622401

AR621414 (5-6yrs, £10;

AR622415 (1-3yrs, £8;

3-6yrs, £8; 7-14yrs, £10)

(5-6yrs, £12; 7-14yrs, £14)

7-14yrs, £12)

3-6yrs, £10)

DECORATIONS (clockwise from top) Giant zombie head, £15; Mini spiders 50pk, £1; Heads up zombie, £15; LED pumpkin, £5; Light up stacked skulls, £9; Talking treat bowl, £10 48 Find these products in store, or buy online at tesco.com/direct

FANCY DRESS

5’6” 5’0” 4’6”

PHOTOGRAPHY TERRY BENSON HAIR STYLING SU FROM OLIVIAFERRER.COM FACE PAINTING RAPHAELLE FIELDHOUSE DRESSER SARITA MORALES

4’0” 3’6” 3’0” 2’6” 2’0” 1’6” 1’0” 0’6” 0’0” Sienna wears F&F prom queen dress-up

Jada wears F&F spider dress-up

Tyler wears F&F pumpkin dress-up

Toby wears F&F werewolf dress-up

AR621417 (5-6yrs,

AR622411 (1-3yrs, £8;

AR622417 (1-3yrs, £8;

AR622414 (5-6yrs, £10;

£10; 7-14yrs, £12)

3-6yrs, £10)

7-14yrs, £12)

DECORATIONS (clockwise from top) Honeycomb ghost, £1·50; Paper garland, £1; Animated door bell, £7; Halloween loot bag, £2·50; DJ skeleton, £12; Make-up kit, £3·50

PARTY PIECES VERSION

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1. Adult’s gorilla gloves, £4 2. Paper garland, £1 3. Tombstone, £3 4. Tinsel ghost, £3 5. Dancing mummy, £10 6. Hanging signs, £1 each 7. Neon skeletons, £1 each 8. Fake blood, £1; Black cream make up, £1 9. Pirate sword holder, £6 10. Loot pot, 50p

SUBS

sc ar e tactics

Isabelle wears F&F pumpkin dress AR621411 (1-3yrs, £8; 3-6yrs, £10)

CLIENT

bu lo us ly fre ak y Se t th e sc en e fo r a fa op s nt de co ra tio ns an d pr ia ill br th wi en we llo Ha

6 10

7 50

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

PRODUCTION

ART

GM Halloween buys under £

PROMOTION

LEADING LIGHTS Brighten up dark autumn nights with a torch from this great-value selection

here’s still so much for the whole family to enjoy out in the open air during the autumn months – whether it’s trick-or-treating at Halloween or watching your local fireworks display on Bonfire Night. As the nights draw in, it’s always a good idea to have a torch handy, to light your way and avoid any trips or stumbles. They’re useful when walking the kids home from 50% OFF school, and the selection below offers great value, too. all these torches So shine a light on your autumn festivities and stay in store – 20 Oct safe with this fantastic range of Light Emitting Diode to 6 Nov 2016 (LED) torches – both handheld and wearable. Make sure everyone in the family has one in their bag or pocket.

Small but effective, this soft-grip torch has three LED lights and it’s wind-up, so you won’t need batteries. 3-LED dyno torch, £4

Perfect for Bonfire Night fun, this wearable LED head torch comes with a handy LED pen torch, too. 6-LED head torch and pen set, £7

You’ll be able to keep a firm hold on this powerful, sturdy LED torch with rubber structure. 10-LED rubber torch, £5·50

Make a statement with this compact torch, in classic camouflage or zebra stripes. 9-LED torch with camouflage colours, £3

A heavy-duty option, this aluminium handheld torch has 100 efficient, lowenergy LED lights. 100-LED aluminium torch, £17

This pocket torch comes in six bold colours, and features nine low-energy LED lights. 9-LED metal mini torch, £3

VERSION REPRO OP

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Â®

GOOD FOOD DESERVES LURPAK

Lurpa

SMART LIVING

Waste not,

want not

From food to furniture, it’s never been easier to cut down on waste and protect the environment – and you’ll save money in the process, too

*Survey by UK sewing pattern website Simplicity New Look

e’re recycling more than ever before in the UK, and our desire to re-use the stuff we’d once have thought nothing of chucking away is growing. For instance, more than a third of Brits now say they prefer ‘upcycling’ their old clothes and home furnishings into new and improved pieces to shopping for new purchases.* But there’s still a way to go: England alone generates 177 million tonnes of waste a year. Thankfully, with the trend for all things thrifty and sustainable, it’s easier (and more fun) than ever to keep things out of planet-damaging landfill, while reducing the need for raw materials. Here are some smart ways to enjoy the process…

Bag free stuff

Care to repair? Avoid throwing away prized possessions that have seen better days by contacting a local repair business. Or try one of these fantastic organisations where experts will help you fix your things, often for free: • Repair cafés provide you with tools, materials and expert help, as well as a good brew and a chat. The objects that can be repaired for free include furniture, kitchen appliances, clothes, bikes and toys. Find a café near you and available session dates at repaircafe.org/en. • Restart Parties are free community events where volunteers help you fix broken electronics. Visit therestartproject.org for details. • Look for innovative projects in your area. For instance, the Share Shop in Somerset allows residents to borrow an array of household and leisure items for a small fee, and holds a weekly repair session for locals to share skills and fix belongings (sharefrome.org).

Extend the life of everything from sofas to cots by freecycling: giving your unwanted items away for free, or receiving other people’s at no cost. Try ilovefreegle.org or www.snaffleup.co.uk.

For more upcycling ideas, visit tescoliving.com 53

Love all your veg

Grow herbs and veg using cuttings of ones you’ve bought, such as ginger, mint and spring onions. Find tips at tes.co/regrow.

Tap into the trend for cooking with every part of your vegetables – think skins, rinds, peels and stalks. Try this root-to-stem recipe for an easy side dish:

C AU L I F LOW E R A N D F E N N E L B A K E Serves 6 V Takes 50 mins Cost per serve 62p Cut a cauliflower into small florets and slice 2 small fennel bulbs into wedges, reserving the cauliflower leaves and fennel tops. Scatter over a baking sheet, drizzle with 1 tbsp olive oil and 1 tsp fennel seeds. Season, then roast for 25 minutes at gas 7, 220°C, fan 200°C, then tip into an ovenproof dish. Chop the cauliflower leaves and fennel tops and tuck between the roasted veg. In a food processor, blitz a slice of sourdough loaf into breadcrumbs, then mix with 1 sprig chopped fresh rosemary, 3 tbsp grated Parmesan or vegetarian hard cheese, the zest of 1 lemon, 2 tbsp olive oil and seasoning. Sprinkle over the veg, along with the fennel tops and 1 tbsp chopped fresh rosemary. Bake for 10-15 minutes, until crisp and golden.

picture perfect If you find you’ve bought more food than you’ll eat, try free app Olio. Snap a pic of your surplus items, add a description and arrange a pick-up point with the person who’d like your extras. And if you need a last-minute bite, use the app to browse surplus food nearby (it’s usually free or discounted). Both households and businesses can get involved, making sure nothing goes to waste.

Each serving contains Energy

591kJ 141kcal 7%

Fat

Saturates

8g 2g 12% 11%

Sugars

Salt

4g 5%

0·4g 7%

of the reference intake. See page 106. Carbohydrate 11g Protein 6g Fibre 2g

y Upcycle glass jars b turning them into flower vases or ns. Halloween decoratio . Visit tes.co/newjars

Take the challenge Slim your bin by throwing out less food, plus cut costs with therubbishdiet.org.uk. Sign up for the three-week waste-cutting challenge and receive tips on shopping smarter.

Need ideas for using up leftover food? Try our handy tool at tes.co/useyourleftovers

SMART LIVING

Share a skill

WORDS AVIVA ATTIAS RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY LEO ACKER PROP STYLING MAYA LINHARES-MARX

If you’re fluent in Spanish but rubbish with numbers, or you love gardening but you’re a DIY disaster, many great websites, such as choreswap.com, allow you to exchange skills and services for free. Most skill-swapping sites foster a sense of community, none more so than streetbank.com. This great website focuses on sharing with your neighbours and creating friendlier places to live.

Update your wardrobe – turn a jumper into a cushion cover at tes.co/ newthreads.

the average UK household hangs on to £1,000 worth of unworn clothes

Give unwanted clothing to charity with Gone For Good (goneforgood.org.uk) – they’ll collect items from your door. Or throw a clothes swap party using swishing.com.

Need to recycle large items not collected by your council? Find out exactly what you can take where at recyclenow.com.

Make it better

Keen to turn your trash into treasure? There are loads of upcycling courses around the country, ranging in price from £5 to over £65. Visit craftcourses.com to find your perfect fit.

earn cash Make money for yourself or others by keeping items out of the bin: • Get up to 125 Tesco Clubcard points to spend or donate to charity for every ink cartridge you recycle at Tesco. Visit therecyclingfactory.com/tesco. • Sell your best upcycled makes at remadeinbritain.com. • Donate furniture and gadgets to the Furniture Re-use Network (frn.org. uk), which supports people in crisis. • Flog your unwanted items at preloved.co.uk.

VERSION

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REPRO OP SUBS ART PRODUCTION CLIENT

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

HPA. Pukka / Homepride

LITTLE HELPS

HAPPINESS You really can stay uplifted as the dark nights draw in, with these simple tricks to stay positive and improve your mood this autumn SING YOUR HEART OUT To test the theory that singing in a choir can make you feel better, visit bigbigsing.org/findme-a-choir – and see what happens…

USE YOUR BODY Holding an open stance, or ‘power posture’, for two minutes can boost confidence and reduce stress. Intrigued? Watch Amy Cuddy’s TED talk at ted.com/speakers/amy_cuddy.

GAME ON

46%

53%

of mums say playing board games is an activity that brings the family together.

of Brits think traditional toys and games make the best kids’ gifts. Did someone say Monopoly?*

REASONS TO GET CREATIVE

•

of Occupational Therapy ***The BMJ; †Happiness Study by Coca-Cola; ††Archives of Sexual Behavior

WORDS AVIVA ATTIAS ILLUSTRATION JACK HUNTLEY

Sources: *Mintel; **The British Journal

81% of people report feeling happier after knitting.** • Creative hobbies such as pottery, photography and quilting have been found to help preserve memory as we age. • Writing, drawing and listening to music are among the activities shown to have a positive effect on our wellbeing.

CONNECT MORE Take time to chat with a colleague or go for a coffee with your mum: research suggests relationships, even with acquaintances, help us feel part of a community, boosting our mood.

ASK FOR HELP

76% of 15-19 year olds

57% of their parents say that simply asking others for help can make them feel happy. So the next time you’re feeling overwhelmed – you know exactly what to do!†

K E E P YO U R F R I E N D S C LO S E Research suggests you’re 25 per cent more likely to be content if you live within a mile of a happy friend. Living near an upbeat sibling or neighbour, or with a cheerful partner, can give you a similar chance of feeling positive.***

to feel refreshed during the day, say experts. That way you can feel rested with no post-nap grogginess, as you won’t enter deep sleep during such a quick snooze.

X3 HAND OUT HUGS Give a loved one a hug and you can make them feel happier, more confident and less likely to catch a cold, too, studies suggest. It’s not just women who love snuggling: a survey of five countries found that men who frequently cuddled their partner were three times happier than those who didn’t.†† 57

VERSION SUBS ART

Give yourself a little breathing space with a Tesco Credit Card. Spread the cost of your purchases with no interest to pay for up to 28 months from account opening.

REPRO OP

0% interest on purchases for up to 28 months.

PRODUCTION

Offer only available at tescobank.com

CLIENT

Representative example Representative Rate (variable)

Assumed credit limit

Purchase rate (variable)

18.9%APR

ÂŁ1,200

18.9%P.A.

Brought to you by Tesco Bank We may offer you a 0% interest period of 25 or 22 months depending on your individual circumstances. Your credit limit and APR may vary subject to your individual circumstances. Over 18â&#x20AC;&#x2122;s. UK residents, subject to status. Tesco Bank, PO Box 27028, Glasgow G2 9FT.

£2.50 t s

Clubcard

STYLISH LIVING

1. Enjoy The Little Things hanging plaque, £2·50 686-1558

COSY UP

your home

Make key seasonal updates with chic accessories and snug soft furnishings

4 7

Tealight holders, from £2 each

2. Mug in taupe, £1.75 794-8333; Touch table lamp in taupe, £14 for two 610-8015; Metal hammeredeffect vase, large, £14 250-7678 3. Oxford floral edge cushion, £8 734-3250 4. Amethyst diffuser, £12 734-9730

5. Throw in orange check, £12 773-2559 6. Metal lantern, small, £8 623-5124

6 8

Trio of ceramic vases, £10 791-4609

Find these products in store, or buy online at tesco.com/direct 59

PROMOTION VERSION REPRO OP

COMFORT ZONE This Bonfire Night, help your pet feel safe and relaxed with these top tips from IAMS veterinary training manager, Kellie Ceccarelli

SUBS

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TALK TO YOUR VET In extreme cases, vets may prescribe anxiety medication. These should be used alongside a behaviour modification plan outlined by your vet. Stress can also trigger cystitis in cats, so talk to your vet if your cat starts having accidents, urinates often and seems uncomfortable. WRAP THEM UP Anxiety-reducing body wraps might reassure fireworksensitive pets. Just keep an eye on them in case of over-heating. PROVIDE COMFORT Try to be home or arrange to have someone stay with your pet during a firework event. Dogs may like to be stroked for comfort. REWARD THEM A healthy and natural treat is a great way to encourage pets to stay calm by giving them something new to focus on.

8 9

IAMS Proactive Health Adult 1-6 years, rich in chicken for cats, £14·50/3kg (£4·83/100g)

IAMS Proactive Health Adult 1-6 years, rich in chicken for small & medium breed dogs, £10·50/3kg (£3·50/100g)

ANIMAL MAGIC Discover a wide range of balanced, nutritious pet food that is tailored to their needs iams.co.uk IAMSUnitedKingdom

CLIENT

PRODUCTION

LEAVE DOGS AT HOME Noise-phobic dogs should not be taken to firework displays, and keep noise-averse cats safely indoors, too. CANCEL OUT NOISE If your pet is scared of loud noises, drown out fireworks with familiar sounds, such as the television or radio. CLOSE YOUR CURTAINS Keep pets secure at home by shutting all windows and doors, and close curtains to minimise their exposure to local displays. Also, make sure your cat is micro-chipped in case it does escape, as a frightened animal can easily get lost. TRAINING TIME A desensitisation CD will gradually introduce your dog to the sound of fireworks, when played at a low volume. Working through a programme, along with treats for positive reinforcement, can help. CREATE A SAFE HAVEN For dogs, put familiar, comforting items, such as their blanket, cushion, toys or treats, in a cosy spot for them to retreat to during firework displays. Cats may choose to find their own hiding place. ALTERNATIVE THERAPIES Although there is limited evidence to support the use of synthetic pheromones, such as DAP (dog appeasing pheromone), one study found that they might reduce anxiety.

ART

s you get ready to enjoy Guy Fawkes Night, don’t forget that it’s not always fun for your dog or cat. The loud bangs and bright flashes of fireworks can make animals nervous, fearful and, at times, aggressive. To set your pet up for the day’s adventures, make sure you provide a complete and balanced diet, then reassure them by following Kellie’s expert advice...

ADV Pets

WHAT’S HOT

MELT in the middle

Irresistibly gooey and oozing with flavour, these mouthwatering dishes – both sweet and savoury – are perfect comfort food for autumn evenings. Dig in!

Chocolate and peanut butter f o n d a n t c a ke s ( re c i p e ove r l e a f )

C H O C O L AT E A N D P E A N U T B U T T E R F O N DA N T C A K E S Makes 4 V Takes 40 mins Cost per serve 77p

PAGE 7

50g unsalted butter, diced, plus extra for greasing 50g margarine 100g dark chocolate (70% cocoa solids), chopped 1½ tsp vanilla extract 100g golden caster sugar 2 eggs, plus 2 extra egg yolks 100g plain flour, sifted 2 tbsp low-fat smooth peanut butter crème fraîche or vanilla ice cream, to serve (optional)

Cheat it Save time by using a pack of cauliflower couscous instead of grating your own.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Generously grease 4 x 175ml pudding moulds with butter. These can be standard dariole moulds or rum baba tins, which are narrower but with higher edges, which will give a taller pudding. 2 Melt the butter, margarine and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until liquid and smooth. Alternatively, microwave on high in 30-second bursts, stirring between each one, for 2-3 minutes, until melted. Stir in the vanilla extract and set aside to cool. 3 In a separate bowl, use an electric whisk to mix the sugar, eggs and yolks, until pale and very thick. This will take about 4 minutes, or 6-7 minutes by hand. Then fold in the flour. 4 Beat in the cooled chocolate mix, then divide between the moulds and press GET AHEAD 1/2 tbsp peanut butter Make the fondants up into the centre of to the end of step 4, each. There should be about 1cm of space then you can cover and between the chocolate chill for up to 3 days. and the rim. 5 Bake for 12 minutes in the dariole moulds, or 10 minutes in the rum baba tins. Remove from the oven and leave to stand for 40 seconds before inverting onto serving plates. Serve immediately, with a scoop of crème fraîche or vanilla ice cream. Each cake contains Energy

2672kJ 642kcal 32%

Fat

Saturates

Sugars

Salt

41g 17g 35g 0·4g 59% 87% 39% 6%

of the reference intake. See page 106. Carbohydrate 58g Protein 11g Fibre 4g

For more delicious recipes, visit tesco.com/realfood

O OZ Y C AU L I F LOW E R C A K E S Makes 4 V Takes 35 mins, plus freezing Cost per serve 54p 20g unsalted butter, plus extra for greasing 70g plain flour 300ml milk 1/4 tsp freshly grated nutmeg 100g cauliflower, coarsely grated 50g Parmesan, or vegetarian hard cheese, grated 100ml whipping cream 2 eggs, beaten

1 Melt the butter in a small saucepan over a low-medium heat. Stir in 20g of the flour and continue to stir for 1-2 minutes as the paste cooks. 2 Gradually add 150ml of the milk, stirring constantly, until smooth. Bring to the boil, then turn down the heat and simmer, stirring constantly, for 2 minutes. Add the nutmeg and season to taste. Cover with clingfilm and set aside to cool completely. Once cool, divide the sauce between 4 large ice-cube tray indents and freeze for at least four hours, or overnight. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Butter and line the bases of 4 x 175ml pudding moulds.

4 Put the grated cauliflower in a mixing bowl and add the remaining milk and flour, cheese, whipping cream and eggs. Stir to combine and season. Divide between the moulds and press a frozen cube of sauce into the centre of each so they are completely covered. 5 Arrange the pudding moulds on an oven tray and bake for 25 minutes, or until risen and golden. Rest the cauliflower cakes in the moulds for 2 minutes before using a knife to loosen them. Invert onto plates, then serve immediately. Each cauliflower cake contains Energy

1251kJ 299kcal 15%

Fat

Saturates

20g 11g 28% 56%

Sugars

Salt

5g 6%

0·7g 11%

of the reference intake. See page 106. Carbohydrate 19g Protein 14g Fibre 1g

Perfect pa rtners

Wild Ro cket, £1/70g

finest* W hite Burgund y, £8/75cl Serve pe ppery This crisp rocket w French ith the white off cauliflow sets the er cakes creamin or the ch ess of eese the caulif and veg lower pie. cakes bri lliantly. (£ 1·42 /1

0 0g)

WHAT’S HOT

BAKED CAMEMBERT A N D V E G E TA B L E P I E Serves 8 V Takes 1 hour 15 mins Cost per serve 58p 500g butternut squash, peeled, seeded and cut into 3-5mm slices 1 aubergine, cut into 3-5mm slices 1 large courgette, cut into 3-5mm slices 2 tbsp olive oil 1 x 500g block puff pastry 1 egg, beaten 250g vegetarian Camembert, cut into 3-5mm slices

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sliced vegetables with the olive oil and spread over two baking trays in a single layer. Season well and roast for 40 minutes, or until soft and cooked through. Set aside to cool. 2 Halve the pastry, dust with a little flour, and roll out each half into a 25 x 25cm square. Lay one square on a baking tray lined with nonstick baking paper and brush with egg. 3 Arrange half the cheese on top of the base layer of pastry in an 18cm-diameter circle. Cover with the roasted vegetables and remaining Camembert. (For a layered effect, layer the squash, aubergine and courgette slices in turn.)

4 Drape the second pastry square over the vegetables. Trim both layers of pastry into a circle. Press the layers firmly together to seal. 5 Use a fork to create a pattern around border, then cut out a flower and leaves from the excess pastry and arrange on top. Lightly brush the pie lid and decoration with beaten egg. Cut a slit in the top of the pie so the steam can escape. 6 Bake for 35-40 minutes at the same temperature as the vegetables, until puffed and golden. Rest for 5 minutes before slicing into wedges to serve. Each serving contains Energy

1657kJ 397kcal 20%

Fat

Saturates

27g 13g 39% 65%

Sugars

Salt

5g 5%

1·2g 20%

For step-by-step instructions on how to make the Halloween face on this pie, as featured on the cover, visit tes.co/ halloweenpie.

of the reference intake. See page 106. Carbohydrate 27g Protein 12g Fibre 2g

WHAT’S HOT VERSION

S A LT E D C A R A M E L L AVA C O O K I E S REPRO OP

Makes 16 V Takes 25 mins Cost per serve 27p

RECIPES ALICE HART, JENNA LEITER PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

CLIENT

Energy

Fat

Saturates

Sugars

Salt

16g 7g 18g 0·2g 23% 37% 20% 4%

of the reference intake. See page 106. Carbohydrate 33g Protein 3g Fibre 1g

On the ball Learn how to make delicious, melt-in-the-middle meatballs at tes.co/meltymeatballs

For more cookie recipes, visit tesco.com/realfood

PRODUCTION

Each cookie contains

1172kJ 280kcal 14%

ART

1 Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper. 2 Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 minutes, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts. 3 Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread. 4 Bake for 16-18 minutes, until lightly golden. Leave to cool for a few minutes, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.

SUBS

150g salted butter, softened 160g soft light brown sugar 1 egg 1½ tsp vanilla extract 260g plain flour, sifted 1½ tsp baking powder 1 x 100g pack plain chocolate chips 1 x 100g pack macadamia nuts, roughly chopped 16 soft toffees pinch sea salt flakes, plus extra to serve (optional)

Melt in the middl

PROMOTION

they’re back Two prime teatime treats hit the shelves again, at a brilliantly low price – and as tasty as ever

reat news for biscuit lovers… two of the nation’s favourite varieties – the bourbon cream and the fruit shortcake – are back on the shelves at the great-value price of just 40p a pack. They return after a break of several months because the factory where they are made, in Carlisle, Cumbria, was badly affected by Storm Desmond in December 2015. During the storm, the factory was submerged under more than 39 million litres of water after two local rivers, the Eden and the Caldew, burst their banks and flooded the area.

It’s been a round-the-clock operation to get the site up and running again, one that involved six JCB vehicles, 20,000 plastic sacks, 151 skips full of waste, 500 hard hats, 1,055 pairs of wellies, and many months of labour. The team even found that a fish from the factory pond had survived the upheaval and, fittingly, named him Desmond. Now all the hard work has been done, the wait for these classics to return to the shelves is finally over. Fruit Shortcake Biscuits, 40p/200g (20p/100g); Bourbon Cream Biscuits, 40p/296g (14p/100g)

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VERSION REPRO OP SUBS ART PRODUCTION CLIENT

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PROMOTION

A cut above Tender in stews and delicious when roasted until crisp, these pork belly slices are a brilliantly versatile and affordable treat

£2·39 per 500g pack

esco works closely with farmers to source high-quality meat at amazing prices. These tasty pork belly slices are from the greatvalue Woodside Farms range, which also includes bacon, gammon joints and racks of pork ribs.

1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, drained ½ lemon, zested 3 tbsp chopped parsley

1 broccoli head, cut into florets 2 limes, 1 juiced, 1 cut into wedges 2 x 300g packs straight-to-wok medium egg noodles 2 tbsp chopped fresh coriander 4 spring onions, sliced

T E R I YA K I P O R K Serves 4 Takes 40 mins 150ml reduced salt soy sauce 150ml mirin ½ tsp sugar 1 tsp rice wine vinegar 1 x 500g pack pork belly slices 1 tbsp sunflower oil 2 tbsp sesame oil 2·5cm piece root ginger, peeled and roughly chopped 1 red chilli, diced 1 garlic clove, sliced

1 Combine the soy, mirin, sugar and vinegar in a bowl. Add the pork and leave to marinate for 20 minutes. 2 Heat the sunflower oil in a frying pan. Fry pork for 5 minutes on each side, reserving the marinade. 3 Pour the reserved marinade into a small pan and cook on a low heat until reduced by a third. 4 In a wok, heat the sesame oil and add the ginger, chilli and garlic. Cook for 30 seconds; add the broccoli and lime juice; cook for 2-3 minutes. Stir in the noodles, cook through; add the coriander and onions. 5 Serve the noodles on plates topped with a pork slice, a lime wedge and the remaining marinade. Each serving contains Energy

3801kJ 912kcal 46%

Fat

Saturates

Sugars

Salt

56g 18g 23g 4.8g 80% 90% 25% 80%

of the reference intake. See page 106. Carbohydrate 68g Protein 32g Fibre 7g

P O R K , S Q UA S H A N D C H I C K P E A ST E W Serves 4 Takes 1 hour 2 tbsp olive oil 500g pork belly strips, cut into 3cm chunks 1 onion, sliced 2 garlic cloves, crushed 5 sprigs thyme 1 bay leaf 2 tsp cumin seeds, crushed 1 small squash, peeled, seeded, and cut into 2cm chunks

1 Heat 1 tbsp olive oil in a large, heavy-based frying pan on a medium to high heat. Season, then brown half the pork all over, for 3-5 minutes. Set aside and repeat with the remaining pork. 2 Turn the heat down, add the rest of the olive oil with the onion and cook for 5 minutes. Add the garlic, thyme, bay leaf and cumin seeds and cook for a further 2 minutes. 3 Return the browned pork to the pan with the squash and tomatoes. Fill the empty tin with water and add that. Bring to the boil, turn down to a simmer and partially cover. Cook for 30-40 minutes until the meat and squash are tender. 4 Add the chickpeas, heat through, then stir in the lemon zest and parsley. Season; serve. Each serving contains Energy

2727kJ 657kcal 33%

Fat

Saturates

Sugars

Salt

52g 17g 9g 0.9g 75% 87% 10% 16%

of the reference intake. See page 106. Carbohydrate 23g Protein 26g Fibre 4g

PROMOTION VERSION REPRO OP SUBS ART PRODUCTION

MAKE IT SLOW Warm yourself up this October by slow-cooking this delicious, satisfying curry

CLIENT

here’s nothing better than coming home to find a delicious hot meal ready and waiting after a busy day. Take the hassle out of cooking with a Crock-Pot slow cooker – it’s a versatile, convenient and affordable way to feed the whole family. An American classic with a 45-year heritage, Crock-Pot is the original slow cooker. Using your slow cooker couldn’t be easier. Simply prepare the ingredients, transfer them to your Crock-Pot, set the cooking time and then let it do the work for you. You can get on with the day’s tasks safe in the knowledge that a nutritious meal is on its way. As well as traditional stews and casseroles, there are lots of adventurous dishes you can try, from Malaysian chicken curry and Mexican enchiladas to Asian-style lamb. You can even use it to make desserts, such as crème brûlée. Start slow-cooking with Crock-Pot and you can be sure of easy, homemade meals at the end of your day.

S P I CY C H I C K E N MADRAS Serves 6 (freeze curry only) Takes 4 hrs Cost per serve £1á 52 2 tbsp vegetable oil 2 large onions, dic ed 4 garlic cloves, fin ely chopped 2 large red chillies, finely chopped 1 thumb-sized pie ce ginger, choppe d 3 tsp garam masal a 2 tsp cayenne pe pper 1 tsp ground cumi n 1 tsp ground coria nder 1 tsp turmeric 250g tomato purée 200ml chicken sto ck 500g passata 4 skinless chicken breasts, diced 4 skinless and bo neless chicken thighs, diced ½ lemon, juiced To serve handful fresh coria nder, chopped basmati rice, steam ed

1 Heat a large frying pan on a medium heat, add the oil an d the onions, then fry lightly for 3 minu tes until starting to brown. Reduce the heat, add the garlic, chilli and gin ger then cook for a further minute. Ad d the spices and cook for 2-3 minutes , stirring regularly. 2 Spoon the contents into the Crock-Pot removab le bowl. Add the tomato purée, stock, passata and diced chicken. Stir well, cover and cook on the low set ting for 4-5 hours, or on high for 3-4 hours. 3 Stir in the lemon juice. Serve topped with a hand ful of coriander and steamed basm ati rice. Freeze any leftover portions. Each serving contains Energy

1453kJ 346kcal

17%

Fat

Saturates

Sugars

Salt

13g 3g 15g 1·1 g 18% 13% 17% 19 %

of the reference intak e. See page 106. Carbohydrate 19g Protein 41g Fibre 5g

LIFT THE LID The Crock-Pot slow cooker is so easy to use – simply lift the lid to stir, season or serve. Crock-Pot Black Hinged Lid Slow Cooker, 5á7 litres, serves 6, £35 during October (normally £49·99); Crock-Pot Black Manual Slow Cooker, 3á5 litres, serves 3-4, £18

RECIPES, TIPS AND MORE CrockPotUK

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WHATâ&#x20AC;&#x2122;S COOKING

DINNER for two

Inventive midweek meals for cosy evenings in

Ultimate gluten-free burger!

PORK FILLET W ITH MUSHROOM SAUCE AND LEMON POTATOE S

SMOKED HADDOCK TOPPED W ITH CHEDDAR AND LEEK

BEEF AND CHORIZO STACK W ITH SW EET POTATO W EDGE S

HARISSA - ROA STED ROOT V EG W ITH HERBY YOGURT

For more meal inspiration, visit tesco.com/realfood

WHAT’S COOKING VERSION

350g butternut squash, peeled, seeded and chopped 1 red pepper, seeded and chopped 1 red onion, chopped 150g parsnips, peeled and chopped 2 tbsp harissa paste 1 tbsp olive oil 1 x 250g pack red and white quinoa, to serve 1 tbsp pumpkin seeds, to serve (optional) For the herby yogurt 100g natural yogurt ½ lemon, zested ½ garlic clove, crushed 1 tbsp chives, chopped 1 tbsp basil, chopped

Energy

2985kJ 714kcal 36%

Fat

Saturates

Each serving contains Sugars

Salt

44g 15g 16g 2·4g 63% 76% 18% 41%

of the reference intake. See page 106. Carbohydrate 41g Protein 42g Fibre 7g

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put all of the vegetables in a large shallow roasting tin, spoon over the harissa paste and the olive oil, then season and mix well. Roast for 40 minutes, turning on occasion to ensure even cooking. 2 Meanwhile, mix the yogurt, lemon zest, garlic and most of the herbs. Season and set aside. 3 Heat the quinoa according to the packet instructions. To serve, spoon the roasted vegetables over the quinoa. Top with the herby yogurt, the remaining chopped herbs and a sprinkling of pumpkin seeds, if you like. Each serving contains Energy

2128kJ 511kcal 26%

Fat

Saturates

Sugars

Salt

17g 5g 22g 1·2g 25% 26% 24% 19%

1 Preheat the grill to the highest setting. In a medium saucepan of salted water, bring the potatoes to the boil and then simmer for 8

SMOKED HADDOCK TO P P E D W I T H C H E D DA R A N D L E E K Serves 2 GF Takes 40 mins Cost per serve £4·45 350g desiree potatoes, peeled and halved knob of butter 1 leek, trimmed and sliced 50g extra mature Cheddar 2 spring onions, chopped 3 tsp wholegrain mustard 2 tbsp double cream 1 tbsp chopped flat-leaf parsley, plus extra to serve 2 x 150g smoked haddock loins 220g vine cherry tomatoes

Energy

2474kJ 592kcal 30%

Fat

Saturates

31g 13g 45% 65%

Sugars

Salt

5g 5%

0·9g 14%

of the reference intake. See page 106. Carbohydrate 24g Protein 49g Fibre 3g

Cover and sauté for 5 minutes. Transfer to a small bowl and add the cheese, spring onions, 2 tsp mustard, 1 tbsp double cream and the parsley. Season and mix well. 3 Line a large grill tray with foil and put the haddock loins on top. Pile the Cheddar and leek topping onto the fish, and nestle the tomatoes alongside. 4 Grill the fish and tomatoes for 12-15 minutes, until the fish flakes and is cooked through, and the topping is golden. 5 Drain the cooked potatoes and leave to steam for 1 minute. Using a potato masher, mash well, then mix in the remaining cream, butter and mustard. Serve alongside the fish and tomatoes, and garnish with a handful of parsley. Each serving contains

of the reference intake. See page 106. Carbohydrate 71g Protein 20g Fibre 12g

For more meal inspiration, visit tesco.com/realfood

1 Preheat the grill to medium. In a medium pan of salted water, bring the potatoes to the boil, then reduce the heat and cover. Simmer for 20-25 minutes, until tender. 2 Meanwhile, melt half the butter in a small pan and add the leeks.

Energy

2166kJ 516kcal 26%

Fat

Saturates

23g 13g 33% 66%

Sugars

Salt

8g 8%

3·1g 51%

of the reference intake. See page 106. Carbohydrate 37g Protein 42g Fibre 5g

CLIENT

Serves 2 V Takes 50 mins Cost per serve £2·70

Each serving contains

PRODUCTION

H A R I S S A- R OA S T E D R O OT V E G W I T H H E R BY YO G U R T

250g Charlotte potatoes, sliced into 0·5cm slices ½ lemon, zested olive oil, to drizzle 400g pork fillet, trimmed of any sinew and cut into 6 x 2cm slices ½ tsp smoked paprika 20g butter 4 shallots, sliced 100g forestière or chestnut mushrooms, thinly sliced 1 garlic clove, peeled and finely sliced 75ml dry white wine 50ml half-fat crème fraîche 2 handfuls watercress, to serve

ART

1 Preheat the oven to gas 7, 220°C, fan 200°C and the grill to its highest setting, or heat a griddle pan. Put the sweet potato wedges on a baking tray lined with

Serves 2 GF Takes 30 mins Cost per serve £2·26

minutes, until tender. Drain the cooked potatoes and mix with the lemon zest, some seasoning and a drizzle of olive oil. Then line a baking tray with foil, spread out the potatoes and grill for 6-7 minutes. Turn the potatoes then grill for another 6-7 minutes. 2 Meanwhile, coat the pork slices in the paprika and lightly season. Heat a large frying pan and add the butter. Once it has stopped sizzling, add the pork and cook for 2 minutes each side, then transfer to a plate. Add the shallots, mushrooms and garlic to the pan and cook for 5 minutes, stirring occasionally. Add the wine and crème fraîche, then return the pork to the pan and bring to a simmer. Cook for 2-3 minutes. 3 To serve, divide the potatoes between the plates with the pork and the sauce and garnish with the watercress.

SUBS

300g sweet potatoes, scrubbed and cut into chunky wedges 4 tsp olive oil 250g lean steak mince 50g Spanish diced chorizo 1 tbsp tomato purée ½ tsp crushed chillies 1 aubergine, cut into 6 round slices 30g Danish Blue cheese, cut into thin slices 1 large tomato, sliced 1 small ripe avocado, thinly sliced

PORK FILLET WITH M U S H R O O M S AU C E A N D L E M O N P OTATO E S

REPRO OP

Serves 2 GF (freeze the raw burgers only) Takes 35 mins Cost per serve £2·91

nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft. 2 Meanwhile, put the steak mince, chorizo, tomato purée, chilli flakes and a pinch of salt into a bowl and mix well. Halve the mixture and shape each half into a 12cm wide burger, then put on the grill tray. Brush the remaining oil on both sides of the aubergine slices, season and arrange on the tray. 3 Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted. 4 Arrange the stacks starting with an aubergine slice, followed by a slice of tomato, slice of avocado, another aubergine slice and the burger. Top with tomato and aubergine slices, then the remaining avocado. Secure with a skewer and serve with the wedges.

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

B E E F A N D C H O R I ZO STAC K W I T H SW E E T P OTATO W E D G E S

Dinner for

Great British soup. Great new flavours.

30p OFF

Any Crosse & Blackwell Best of British soup

TO THE CONSUMER: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability. Valid in the UK and IOM only. eCoupon: For Tesco.com/Groceries enter GR7HKP at the online checkout. Offer ends 23:59 on 31/12/16. Please refer to Tesco.com for full eCoupon terms & conditions.

Valid from 01/10/16 until 31/12/16. This coupon is and

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shall remain the property of Tesco Stores Ltd. It is not for re-sale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value and no change given. It cannot be used in conjunction with other promotional offers.

FOOD FOR THOUGHT VERSION REPRO OP

Perfect catch

It’s now easier than ever to choose environmentally sustainable fish and seafood

H A K E WIT H M US H R O O M R IS OT TO Serves 4 Takes 30 mins Cost per serve £2·37

Each serving contains Energy

2400kJ 570kcal 29%

Fat

Saturates

19g 5g 27% 27%

Sugars

Salt

2g 3%

2·8g 47%

of the reference intake. See page 106. Carbohydrate 71g Protein 30g Fibre 2g

Find more fish and seafood recipes at tesco.com/realfood

CLIENT

1 In a small pan, cover the dried mushrooms with boiling water and leave to rehydrate for 10 minutes. 2 In a separate pan, heat 1 tbsp oil, add the chestnut mushrooms, season, then fry over a high heat for 3-4 minutes, until golden. Remove and set aside. 3 Add 1 tbsp oil and the leek to the pan, then sauté for 3-4 minutes, until soft. Stir in the garlic, half the chopped rosemary and half the lemon zest, then the rice. Stir until the rice is glossy, then season. 4 Drain and chop the rehydrated mushrooms, pouring most of the liquid into the risotto as well as the mushrooms. Turn up the heat, pour in the wine, cook until bubbling, then turn down the heat. 5 Add a ladle of stock, stirring until it’s absorbed; repeat with the remaining stock. Add the chestnut mushrooms, butter, rocket and a squeeze of lemon. 6 Meanwhile, cook the hake. Heat 1 tbsp oil in a frying pan over a high heat. Season both sides of the fish, scatter with the remaining rosemary and lemon zest, then dust with the flour. Fry for 2-3 minutes on each side, until golden and cooked through. 7 Serve on top of the risotto with lemon wedges.

PRODUCTION

20g mixed dried mushrooms 3 tbsp olive oil 150g chestnut mushrooms, sliced 1 leek, finely sliced 2 garlic cloves, finely chopped 2 sprigs rosemary, leaves finely chopped 1 lemon, zested and reserved for squeezing 300g arborio risotto rice 100ml white wine 1 litre chicken stock, warmed in a saucepan 25g butter 50g rocket 4 MSC-certified hake fillets 1 tbsp plain flour

WORDS JO WOODERSON RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

Delicious with haddock or cod, too

ART

The Marine Stewardship Council (MSC) is an international charity which aims to address unsustainable fishing and to protect seafood supplies for the future. By providing a seafood ecolabel backed by a fisheries certification programme, the MSC encourages sustainable fishing and guides consumers on which fish to buy so we can all help to secure a healthy future for our oceans. Tesco now sells more sustainable fish than ever, with MSC-certified fish on all its 656 fresh fish counters, as well as a range of MSC-certified pre-packed and frozen fish, marked with the MSC ecolabel. The ecolabel is an easy way to be sure you’re buying environmentally sustainable fish. You’ll find it across over 80 different types of counter, frozen and chilled pre-packed fish including cod fillets, smoked kippers, haddock fishcakes and fish fingers. Tesco is working in partnership with its suppliers to ensure that all fisheries it sources from are sustainable, so that future generations of customers can enjoy seafood in the way that we do today.

SUBS

hey were once thought to be an unlimited bounty of food, but over the last 50 years our oceans have been put under increasing pressure as a result of overfishing and other unsustainable practices. Around the world people rely on seafood as a source of protein, and fishing is the livelihood of millions of people. Overfishing has serious negative consequences, pushing stocks to the point of collapse and endangering the survival of entire species.

CSR seafoo

PROMOTION

taste of norway The cold, clear waters of the Norwegian fjords offer the perfect environment in which healthy trout can thrive

here’s a reason why Norwegians call their trout the ‘jewel of the fjords’ and that’s its deep-red flesh. Sustainably farmed where clear glacial meltwater meets Arctic saltwater, the fish grow slowly in the deep, resulting in firm, lean flesh. Fjord Trout has a rich, complex flavour with hints of nutty sweetness, and is naturally high in protein and omega-3. Delicious gently grilled, lightly baked, or used in these Daniel Galmiche recipes, it’s the pure taste of Norway. Discover it for yourself…

For the mayonnaise 80g light mayonnaise handful chopped dill 1 lime, zested 1 lime, 1/2 juiced, 1/2 cut into wedges

1 Bring a large pan of salted water to the boil and cook the potatoes for 8-10 minutes, until just firm. Drain, refresh under cold water, return to the pan and cover. 2 Combine all the mayonnaise ingredients and season. 3 Season the fish TOP TIP on both sides. Take care not to Heat the oil overcook the Fjord and butter in Trout, as it will lose a frying pan its oils and nutty over a medium goodness heat; once the PA N - F R I E D FJ O R D butter is foaming, add the fillets and cook for TROUT WITH LIME 3 minutes on both sides, or until A N D D I L L M AYO A N D C R U S H E D P OTATO E S slightly golden. 4 Crush the potatoes with a fork, drizzle with the olive oil and stir Serves 4 through the lime juice, dill and Takes 20 mins some of the lime zest. Serve the fish with the mayonnaise and 4 x 140g Norwegian Fjord crushed potatoes, sprinkled Trout fillets with the remaining lime zest 2 tbsp olive oil and the lime wedges. knob of butter For the potatoes 300g new potatoes, peeled 2 tbsp olive oil handful chopped dill 1 lime, zested and juiced

A S I A N - ST Y L E FJ O R D T R O U T PA R C E L S Serves 4 Takes 20 mins 200g spinach leaves 2 sticks lemongrass, halved and bruised 4 x 140g Norwegian Fjord Trout fillets 4 unpeeled garlic cloves, blanched in salted water 1 x 400ml tin light coconut milk 3-4 tbsp whipping cream new potatoes, boiled handful chopped coriander

Each serving contains Energy

1729kJ 469kcal 23%

Fat

Saturates

33g 7g 47% 35%

Sugars

Salt

1g 0·6g 2% 10%

of the reference intake. See page 106. Carbohydrate 15g Protein 28g Fibre 1g

1 Preheat the oven to gas 6, 200oC, fan 180oC. Cut four 46 x 25cm rectangles of nonstick baking paper. On the left half of

each one, arrange 2 handfuls spinach and 1/2 stick lemongrass. Lay a fillet on top, nestle a garlic clove beside it and season. Cover the fish with just enough coconut milk to cover the ingredients but not run off the paper. 2 Fold the paper over the fillet and roll the edges to seal. Repeat with the other parcels and put on a baking tray. Bake for 8 minutes. 3 Once baked, open a corner of each parcel and pour the juices into a small pan. Set aside the parcels. Add cream to the pan to taste, and reduce until the mixture coats the back of a spoon. Drizzle over the fish, serve with the new potatoes and coriander. Each serving contains Energy

1552kJ 373kcal 19%

Fat

Saturates

27g 13g 39% 65%

Sugars

Salt

2g 0·4g 3% 7%

of the reference intake. See page 106. Carbohydrate 3g Protein 29g Fibre 2g

FISHING LINES seafoodfromnorway norwayseafood norwayseafood seafoodfromnorway.co.uk

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Everyday easy Fuel the whole family with these gorgeous, fuss-free meals â&#x20AC;&#x201C; all on the table in under an hour

Tu r k i s h m e a t b a l l s ( re c i p e ove r l e a f ) 75

COOK SMART VERSION

T U R K I S H M E AT B A L L S

Fat

Saturates

44g 10g 63% 50%

Sugars

Salt

3g 4%

1·7g 28%

of the reference intake. See page 106. Carbohydrate 19g Protein 32g Fibre 3g

Some like it hot… …but for those who don’t, switch the hot and spicy mixed beans with taco mixed beans for a milder version.

VEGGIE CHILLI DOGS Serves 4 Takes 25 mins Cost per serve 87p

PAGE 7

4 large frozen vegetarian sausages 3 tbsp olive oil 1 small red onion, chopped 1 x 290g tin hot and spicy mixed beans 4 tbsp tinned chopped tomatoes 4 sliced pickled jalapeño chillies, chopped 1/2 x 31g pack coriander, stalks chopped and leaves reserved 1/2 lime, juiced 4 brioche hot dog rolls 60g Cheddar cheese, grated oven fries, cooked to pack instructions, to serve (optional) coleslaw, to serve (optional)

1 Heat the oven to gas 6, 200°C, fan 180°C and line a baking tray with nonstick baking paper. Brush the sausages with 1 tbsp oil, then cook according to pack instructions. 2 Meanwhile, heat the remaining oil in a frying pan and cook the onion for 5 minutes. Add the beans, tomatoes and the jalapeño chillies. Bring to the boil,

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

then turn down the heat and simmer for 5 minutes. Stir in the coriander stalks and the lime juice. 3 Once the sausages are cooked, slice the brioche rolls to the base, taking care not to cut through. Fill each with a sausage and the bean mixture, top with the grated cheese, then return to the warm oven until melted. To serve, garnish with the coriander leaves and serve alongside oven fries, coleslaw and ketchup, if you like. Each serving contains Energy

1703kJ 406kcal 20%

Fat

Saturates

16g 6g 23% 30%

Sugars

Salt

7g 8%

1·9g 32%

of the reference intake. See page 106. Carbohydrate 41g Protein 21g Fibre 8g

Perfect pa rtners finest* C oleslaw , Sweet 70p/ 180 Potato g (39p/ Oven Ch 100g) D ips, ollop on £2·29/5 your veg 0 0g gie (46p/10 sausage 0g) to add Ideal if y a bit of c ou fancy runch a chang to your e from hot dog . regula r chips.

CLIENT

Energy

2468kJ 593kcal 30%

PRODUCTION

Each serving contains

ART

1 In a shallow bowl, soak the bread in the milk. Put the lamb, spices and garlic in a food processor, add the soaked bread and pulse a couple of times to combine. Roll the lamb mixture into 24 meatballs of equal size and set aside on a plate. 2 Heat 1 tbsp oil in a large frying pan and brown half the meatballs all over. Repeat with another 1 tbsp oil and the remaining meatballs. 3 Once browned, set the meatballs aside on a plate. Add the remaining 1 tbsp oil to the frying pan and cook the shallot and onion for 2-3 minutes. Stir in the flour and cook for a further minute, then pour in the stock, stirring, before returning the meatballs to the pan. Cover with a lid and simmer gently for 12-15 minutes, until the meatballs are cooked and the gravy has thickened. 4 Serve the meatballs topped with the houmous, pine nuts and chopped herbs. Scatter over the sumac and pomegranate seeds and serve with the couscous.

SUBS

2 slices white bread 150ml milk 1 x 500g pack minced lamb 1 tsp ground allspice 1/2 tsp ground cinnamon 1 garlic clove, crushed 3 tbsp olive oil 1 tbsp very finely chopped shallots 1 tbsp very finely chopped red onion 1 tbsp plain flour 300ml chicken stock To serve 1 x 200g tub houmous 2 tbsp pine nuts, toasted handful chopped fresh dill handful chopped mint leaves handful chopped flat-leaf parsley 1/2 tsp sumac (optional) 2 tbsp pomegranate seeds (optional) couscous, cooked to pack instructions (optional)

REPRO OP

Serves 4 (Freeze meatballs only) Takes 35 mins Cost per serve £2·14

Everyday easy

It’s better to top up before it gets cold. We recommend topping up your oil regularly so you can stay safe this winter.

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

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*Standard network rates apply

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Get lifetime cover for your lifelong friend. Premier Pet Insurance cover is lifetime cover for vet treatment, including chronic or recurring conditions for up to £10,000. This is reinstated every year, so long as you have continuous cover and renew your policy. Under exceptional circumstances, we can choose not to renew a policy, but we will let you know in advance of your renewal date, so that you have plenty of time to organise different cover. Monetary limits, excesses and exclusions apply. Search

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COOK SMART

CO R O N AT I O N C H I C K E N A N D P OTATO P I E S W I T H S AU T É E D C A B B AG E Serves 4 Takes 35 mins Cost per serve £2·16 300g new potatoes, halved, or quartered if large 4 tbsp olive oil 6 skinless and boneless chicken thighs, cut into chunks 1 onion, peeled and chopped 1 tbsp medium or hot curry powder 1 tbsp mango chutney 200ml white wine 250g Greek yogurt or crème fraîche handful flat-leaf parsley, roughly chopped 6 tbsp natural breadcrumbs 20g Parmesan, grated 15g butter 1 Savoy cabbage, roughly chopped

1 Put the new potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 minutes, until tender. 2 Heat 1 tbsp oil in a frying pan and brown half the chicken. Repeat with another 1 tbsp oil, or cook in another pan simultaneously. Once browned, transfer to a plate and set aside. 3 Heat another 1 tbsp oil in the frying pan, add the onion and cook for 5 minutes. Stir in the curry powder and mango chutney and cook for 1 minute. Add the chicken, stirring to coat in the onion mixture. Add 100ml wine and 200ml water, mix well, then stir in the yogurt or crème fraîche. Cook for 5 minutes more, until the chicken is cooked through, with no pink flesh showing. Drain the potatoes and stir into the sauce with most of the parsley. 4 Heat the grill to medium-high. Divide the mixture between 4 ovenproof pie dishes. Mix together the breadcrumbs, Parmesan and the remaining parsley and sprinkle on top of the chicken. Grill for 5 minutes, until the tops are browned. 5 Meanwhile, heat the butter and remaining oil in a wok or large pan and sauté the cabbage. After 1 minute, add the remaining 100ml wine and cook for a further 2-3 minutes until tender. Serve with the pies. Each serving contains Energy

TIME SAVER Minimise washing-up by ditching the individual pie dishes and using one large ovenproof dish instead.

2890kJ 690kcal 35%

Fat

Saturates

Sugars

Salt

37g 12g 11g 1·3g 53% 59% 13% 22%

of the reference intake. See page 106. Carbohydrate 41g Protein 43g Fibre 6g

COOK SMART VERSION

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Try scattering over a handful of crushed, roasted peanuts for extra crunch and flavour.

Energy

1281kJ 307kcal 15%

Fat

Saturates

Sugars

Salt

12g 2g 9g 1á2g 17% 11% 10% 21%

of the reference intake. See page 106. Carbohydrate 37g Protein 15g Fibre 4g

Try swapping the prawns for chunks of paneer.

PAGE 7

1 tbsp sunflower oil 1 courgette, sliced into half moons 2 tbsp Thai green curry paste 1 x 31g pack fresh coriander, stalks chopped and leaves reserved 2 limes, one zested and juiced, the other cut into slices to serve 1 tbsp smooth peanut butter 1 x 400ml tin light coconut milk 1 x 215g pack sugar snap peas 400g white fish, cut into 3cm chunks 1-2 tsp fish sauce basmati rice, cooked to pack instructions, to serve handful fresh basil, leaves picked

1 Heat the oil in a wok or large pan. Fry the courgettes over a high heat for 5 minutes. Add the paste, coriander stalks and lime zest, and cook for 1-2 minutes. 2 Remove the pan from the heat and stir in the peanut butter and coconut milk. Return to the heat, bring to the boil, then turn down and stir in the peas and nestle the fish into the sauce. Simmer for 6-8 minutes, until the fish is cooked through. 3 Season with 1-2 tsp fish sauce, the juice of half a lime and black pepper. Serve with the rice and lime halves and garnish with the coriander and basil leaves. Each serving contains Energy

1001kJ 242kcal 12%

Fat

Saturates

14g 7g 19% 37%

Sugars

Salt

4g 5%

0á6g 10%

of the reference intake. See page 106. Carbohydrate 6g Protein 23g Fibre 2g

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

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

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Serves 4 DF GF Takes 30 mins Cost per serve £1·96

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1 Pre-heat the grill to high. In a medium bowl, mix together the curry powder, 1 tbsp sunflower oil, the yogurt and the

Go nuts

SUBS

1 tbsp tikka or tandoori curry powder 2 tbsp sunflower oil 1 tbsp Greek yogurt 1 lime, zested and juiced 1 x 170g pack frozen large king prawns, defrosted 1 red onion, cut into chunks 1 yellow pepper, seeded and sliced 1 red pepper, seeded and sliced 4 small or medium naan breads For the raita 1 ripe tomato, chopped 100g cucumber, seeded and diced 1 tsp granulated sugar or agave nectar 5 tbsp Greek yogurt 1 garlic clove, crushed handful fresh mint leaves, roughly chopped

REPRO OP

Serves 4 Takes 25 mins Cost per serve £1·25

lime zest. Stir in the defrosted king prawns, then season with black pepper and set aside. 2 Arrange the onion and peppers on a baking tray lined with foil. Toss with the remaining 1 tbsp oil and season. Grill, turning frequently, for 7-8 minutes, until tender and starting to char. 3 Meanwhile, combine the tomato, cucumber, sugar or agave and lime juice in a bowl. Season and set aside for 5 minutes, then drain any excess juice and add the yogurt, garlic and mint. 4 Skewer the prawns onto 3 or 4 metal skewers and lay on the baking tray on top of the veg. Grill for 2 minutes then turn and cook for a further 1-2 minutes, until golden. 5 Meanwhile, warm the naan bread according to pack instructions. Remove the prawns from the skewers and pile onto the naan with the vegetables and some of the raita.

RECIPES JEN BEDLOE PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

TA N D O O R I P R AW N N AA N S

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For your perfect curry night in

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each

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Dolmi

TROLLEY DASH

MEAL MATHS Rustle up these nutritious Halloween treats for kids with just a few simple ingredients

Celery mummies Halve 6 Celery Sticks widthways. Pipe 100g Garlic and Herb Soft Cheese into the lengths of celery. Slice 8-10 Wafer Thin Roast Chicken Slices into thin strips and wrap around the celery like bandages, sticking into the cheese to secure them. Finish with 2 Raisins for eyes. Makes 12 Cost per serve 12p

Each celery mummy contains Energy

Fat

Saturates

115kJ 27kcal 1%

1g 2%

1g 4%

Sugars

Salt

2g 0·2g 2% 3%

RECIPES NATALIE THOMSON PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDON *Product may contain traces of nuts

of the reference intake. See page 106. Carbohydrate 2g Protein 2g Fibre <1g

Spooky spiders Cool, peel and halve 6 hardboiled Eggs. Scoop out the yolks and mash with 2 tbsp Pesto Mayonnaise then refill the whites. Slice a Red Pepper into 8 strips per spider for the legs. Cut 6 Pitted Black Olives in half vertically. Put half an olive in the centre of each egg and 4 legs either side. Makes 12 Cost per serve 14p

Each spooky spider contains Energy

Fat

Saturates

223kJ 54kcal 3%

4g 5%

1g 5%

Sugars

Salt

1g 0·2g 1% 3%

of the reference intake. See page 106. Carbohydrate 1g Protein 4g Fibre <1g

Apricot pumpkins In a food processor, whizz 100g Chia & Flax Seed Sprinkles with 200g Dried Apricots and 70g Dried Mango & Coconut* until nearly smooth. Roll into 8 balls, then press the sides with a fork to create ridges. Peel a Lime and slice the skin into stalks to poke into each ‘pumpkin’. Each apricot pumpkin contains Energy

Makes 8 Cost per serve 61p

633kJ 153kcal 8%

Fat

Saturates

Sugars

Salt

8g 3g 14g 0·1g 11% 14% 16% 1%

of the reference intake. See page 106. Carbohydrate 15g Protein 4g Fibre 6g

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

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Coconut is a delicious source of protein and energy which is why we’re going to such crazy lengths to squeeze as much into our new nut butters as humanly possible.

meridian: nuts about nuts

Meridia

MASTERCLASS

Sticky toffee and banana

TARTE TATIN Perfect for Bonfire Night, this deliciously indulgent twist on a classic can be made in just six easy steps

S T I C KY TO F F E E A N D B A N A N A TA R T E TAT I N Serves 6 Takes 50 mins, plus chilling Cost per serve £2·51

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1 tbsp plain flour, for dusting 1 x 375g pack ready rolled light puff pastry 200ml double cream 60g butter, diced 65g light muscovado sugar 5 ripe bananas Each serving contains Energy

2023kJ 485kcal 24%

Fat

Saturates

Sugars

Salt

33g 19g 27g 0·4g 46% 96% 30% 7%

of the reference intake. See page 106. Carbohydrate 46g Protein 4g Fibre 1g

Heat the oven to gas 5, 190°C, fan 170°C. Dust a clean surface with the flour and unroll the pastry. Cut into a 22cm round. Transfer to a baking sheet and chill for 20 minutes.

Delicious spins

While the pastry is chilling, add the cream, butter and sugar to a 20cm ovenproof frying pan. Melt over a medium heat until smooth and bubbling. Stir for around 3 minutes until the sauce thickens and turns a light toffee colour. Remove from the heat and pour a third of the sauce into a jug.

Toffee apple

Swap the banana for apple slices, along with the seeds of half a vanilla pod and a splash of rum or brandy.

Mini pineapple tatin

Put whole slices of pineapple in mini pie dishes, pour over toffee sauce and cut pastry rounds to cover. Bake until puffed.

Pear and pistachio

Return the pan to a medium heat for 3-4 minutes to begin cooking the bananas, allowing them to colour slightly. The toffee sauce should be gently bubbling.

Peel, core and slice 5 pears. Arrange on top of the sauce in a circular pattern. After baking, top with chopped pistachios and serve with pistachio ice cream.

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

Drape the pastry on top, tucking the edges around the bananas to ensure they are all covered with no gaps between the pan and pastry. Bake in the oven for 25-30 minutes until the pastry is puffed and golden and the sticky toffee sauce is bubbling at the edges.

Perfect partners finest* Fair Trade Espresso Coffee, £2·99/227g (£1·31/ 100g) This rich, full-bodied espresso is a delicious match for your sweet pud.

finest* Madagascan Vanilla Ice Cream, £2·85/500ml (57p/ 100ml) Serve your tarte with a scoop of this and a scattering of roasted hazelnuts.

MASTERCLASS

Place the pan on a heatproof surface. Slice the bananas into 2cm rounds. Carefully arrange the banana pieces in circles, cut side down, over the remaining sauce in the pan.

RECIPES MIMA SINCLAIR PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Remove the pan from the oven and leave to cool for 5 minutes. Loosen the tarte with a palette knife, then cover the pan with a large serving plate. Invert the pan and plate together, gently shaking to ease the tarte out if needed. Serve with the remaining sauce.

Expert tips If you don’t have a 20cm round ovenproof pan, you can make the toffee sauce in a saucepan. Carefully transfer to a solid based 20cm round tin and continue in the oven. You won’t need all of the puff pastry – turn to

page 89 for an inventive way to use the leftovers. Take care not to overheat the sticky toffee sauce. You’re aiming for a gentle bubble, rather than a furious one. A few banana pieces always refuse to let go of the pan – gently release them with a spatula and return to the tarte tatin,

but be careful, as the sauce will be very hot. Not a big fan of sticky toffee? Make a simple caramel by melting 100g butter over a medium heat. Add 150g soft light brown sugar and cook for 3 minutes, stirring until the sugar has dissolved and the mixture turns a light caramel colour.

Sweet somethings Find more irresistible toffee recipes at tes.co/10besttoffee

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MIX MUSHROOMS, ALMONDS, CAPERS AND APETINA Â® CLASSIC CUBES WITH SPAGHETTI FOR A COSY AUTUMN DISH.

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30p off TO THE CONSUMER: Terms and Conditions: Instore: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability. Valid in the UK and IOM only. Valid from 05/10/2016 until 06/12/2016. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for re-sale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value and no change will be given.

A DELICIOUS MEDITERRANEAN-STYLE CHEESE

B E I N S P I R E D AT A P E T I N A . C O M

Apetin

LEFTOVERS

Original recipe p12

Butternut squash

Dark chocolate

Fresh herbs

Whisk eggs with milk, then *stirKUKU in chopped herbs. Cook in a

frying pan, then under a hot grill until set. Sprinkle with feta and walnuts. SMOKED SALMON FISHCAKES Mix equal amounts mashed potato and flaked hot smoked salmon with lemon zest and chopped herbs. Shape into patties, then shallow fry until golden.

SQUASH HOUMOUS Roast cubed squash with olive oil, ras-el-hanout and garlic. Blitz in a food processor with chickpeas, lemon juice and tahini. BUTTERNUT GRATIN Layer thinly sliced squash and red onion in an ovenproof dish. Pour over a mix of milk, cream, garlic and thyme; scatter with Parmesan and bake until golden.

PECAN BARK Heat butter, sugar and cinnamon in a pan, then stir in pecans. Pour melted chocolate onto a lined baking tray; scatter with the pecans and a pinch of sea salt. Chill to set. CHOCOLATE FIG TARTS Cut puff pastry into circles. Top with a little melted chocolate and thin slices of fig. Bake until golden; drizzle with honey.

make more of it RECIPES EVE O’SULLIVAN PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

Inventive ideas to help you get the most out of your leftovers

Original recipe p15

Chicken wings

Conference pears

Tortilla wraps

SMOKY TORTILLA CHIPS Cut *wraps into triangles, toss with oil,

BANG BANG CHICKEN Poach chicken wings, cool, then shred the meat. Toss with courgetti and spring onions. Dress with soy, peanut butter, sweet chilli sauce and sesame oil. RED THAI SKEWERS Coat chicken wings with Thai red curry paste and lime juice. Marinate for 4 hours; thread onto skewers with red pepper; grill.

AUTUMN SLAW Toss coarsely grated pear and celeriac with crème fraîche, mustard, mayonnaise, lemon juice and chopped tarragon. CARDAMOM PEAR JAM Simmer 2 parts diced pears with 1 part each jam sugar and water, plus lemon juice and crushed cardamom pods, until soft. Boil until set; store in sterilised jars.

smoked paprika and salt; bake until crisp. Serve with guacamole. MEXICAN QUICHE Line an oiled cake tin with tortilla wraps. Mix grated cheese, eggs, cooked lardons, sliced jalape–os and red peppers. Pour into the tortilla case and bake until set.

For more leftovers recipes, visit tesco.com/realfood

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4 for 3 Cut out one of the coupons below and hand it in at the Kiosk when paying for your 4 Health Lottery lines.

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Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. The Health Lottery scheme manages 51 society lotteries that operate in rotation and each represents a different geographical region of Great Britain. For more details on which society lottery is running each week please visit www.healthlottery.co.uk or ask your Health Lottery retailer.

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Buy 4 Health Lottery lines on 1 ticket, pay only for 3! The free line must be taken at the same time and be part of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 05/10/2016 and 15/11/2016 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 15th November 2016.

The free line must be taken at the same time and be part of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 05/10/2016 and 15/11/2016 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 15th November 2016.

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The free line must be taken at the same time and be part 16+ of the same transaction. Only one free line is awarded per transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up between 05/10/2016 and 15/11/2016 but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 15th November 2016.

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WELLBEING

IS TECH MAKING YOU

TIRED? Whether you’re falling asleep with your phone in your hand or checking Facebook ‘one last time’, you’re one of the many Brits feeling exhausted – and it’s down to our attachment to tech. It’s time to let go…

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study of more than 2,000 adults found a jaw-dropping six in 10 Brits admit to feeling sleep-deprived because they use a smartphone, tablet or computer in the two hours before bed. It turns out that the blue light from our screens suppresses the sleep-inducing hormone, melatonin, plus 24/7 access means we’re forever stimulating our minds. We’re also feeling the pressure to be permanently ‘on call’, habitually checking emails after work and becoming less productive in the process. Surveys continue to reveal the increasing hours we’re spending attached to our digital devices. So, how do we break the habit, while still reaping the benefits of modern technology? According to experts, it’s a simple case of taking control of our digital world, rather than being controlled by it. Here’s how…

CREATE TRY TO NES REE ZO F H C E T HE E FOR T AT HOM AMILY – F WHOLE HEN OR C THE KIT REA IS A DINING E T PLAC A GREA RT TO STA

GO OLD SCHOOL • Once in a while, carry a small notebook around to record your experiences, rather than snapping away and posting everything on Instagram. That way you can fully immerse yourself in what you’re doing rather than worrying about sharing it with the world.

• If looking at Facebook and Instagram is leaving you feeling down – after all, social media activity has been linked to anxiety – GP Dr Sohère Roked suggests a holiday from it. ‘Give it up for a day, or just an evening,’ she says, ‘and notice how you feel.’

• Before you log on to any social media

account, ask yourself if you have a positive reason for doing so (such as looking at your friends’ wedding pics), or if you’re simply doing it out of boredom. 92

Sleep better ZONE OUT You may feel like you’re unwinding as you browse your phone in bed, but the impact of reading a negative message can really affect your ability to sleep, says Dr Roked, who is also author of The Tiredness Cure. Use an alarm clock that’s separate from your device and you’ll be less likely to peek before you go to sleep.

MINIMISE IT SHUN ALERTS Apparently, the brain views new pieces of information as alerts that need attending to immediately. But do you really need to know when everyone you follow posts on Instagram? Make a point of turning your ‘push notifications’ off. SWITCH OFF, TUNE IN Experts agree that trying to do several tasks at once is rarely effective – and sometimes we just need to unplug. Close all browsers, put your phone away, divert your calls and focus on just one task for 20 minutes – you’ll be amazed at what you can achieve. PICK UP LESS Ask a friend to observe how long you go without checking your phone while you’re together. Then try extending your check-free period by five minutes each day to help you strike a healthier balance.

CREATE A RITUAL A bedtime routine, long recommended by sleep experts, has never been more relevant in our ‘always on’ lives. Find a ritual that works for you, such as a calming cup of chamomile tea or a warm bath before bed. HAVE A CUT-OFF POINT ‘We make most of our melatonin between 10pm and 2am,’ explains Dr Roked. ‘So it’s best to stop using blue-light emitting devices (including TV) after 10pm. Try to disconnect at least half an hour before sleep.

WE NOW HAVE A LOWER ATTENTION SPAN THAN GOLDFISH (!), ACCORDING TO A STUDY BY MICROSOFT. DISTRACTIONS INCLUDE SOCIAL MEDIA AND USING MULTIPLE DEVICES

WELLBEING

ON AVERAGE IN THE UK, WE SPEND MORE TIME ON OUR SMARTPHONE EVERY DAY THAN WITH OUR PARTNER – THAT’S 119 MINUTES COMPARED TO 97, ONE SURVEY REVEALED

KEEP IN CHECK ‘Set regular time slots to look at your inbox during the working day, so you actually have time to action important tasks within them,’ says Sir Cary Cooper, professor of organisational psychology and health at Manchester University. ‘Otherwise, compulsion to check them can stress you out and affect productivity. ‘Try for three times a day, or 15 minutes every two hours.’

Make tech work for you YES, DIGITAL TOOLS CAN HELP YOU FIND A BALANCE Download RescueTime, which monitors your computer usage and helps you spend less time getting distracted by non-work websites.

If you have to use your phone at night, try an app that makes it gentler on the eyes, such as f.lux, which alters screen colour to match your lighting. Some devices now include modes that reduce blue light.

Manage your social media accounts by specifying what appears in your timelines. Or try an app to block your access for set periods, such as Facebook Limiter.

WORDS AVIVA ATTIAS ILLUSTRATIONS ALEXANDRA WHITFIELD

Gadgets that monitor wellbeing can be brilliant motivational tools, but try to avoid overanalysing them or getting bogged down in the data.

HABITS CAN TAKE AROUND 60 DAYS TO BEAT – SO DON’T WORRY IF YOU CAN’T BREAK YOUR TECH PATTERNS IMMEDIATELY

IT’S O FFICI AL: WOR K-REL A T PHON ED NIGHT E USE AT C YOUR AN REDUC E NEXT FOCUS TH E AFTE RNO AN A MERIC ON, A STUD Y FOU N ND

Banish late emails LOG OUT If you need work emails on your personal phone, access them via webmail and leave the ‘remember me’ box unchecked. This will mean you have to purposefully log in each time, giving you time to reconsider. HAVE BOUNDARIES ‘If a colleague emails you late at night, it’s more likely that they’re unloading their thoughts than demanding instant action,’ says Professor Cooper. ‘Set up an auto-response that says you’re unable to reply after 8pm to deter late emailers,’ suggests Dr Roked. THINK TWICE Part of good email hygiene is reducing the number of emails we send, as well as dealing with them during work hours. ‘Think about who you really need to copy in, rather than unnecessarily adding to your colleagues’ email volume,’ says Professor Cooper. Also consider if it is easier to just pick up the phone.

BreakFree is an app that monitors your phone usage with fun graphics, while sharing gentle notifications to encourage you to slow down and enjoy life.

Try a mindfulness app to help you stay grounded no matter what’s going on around you. Headspace and Calm are two popular examples.

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THE FIT FILES

We round up the latest exercise trends and tips

On the blocks

make every minute count Three ways to turn your commute into a workout

WHAT IS IT, EXACTLY?

Roller derby

This fast and furious contact sport is massive in the US, and is Europe’s fastest growing female sport. In a series of two minute ‘jams’ lasting an hour, two teams skate around a flat oval track in the same direction, using speed, tactics and force. Points are won by the ‘jammer’ overtaking the rival team, while ‘blockers’ try to prevent them. You wear four-wheeled ‘quad’ skates*, a helmet and lots of padding. WHY DO IT? You’ll get a cardio workout, pumped with adrenaline, and make great use of leg and core muscles. Many clubs offer programmes teaching the basics, too. HOW CAN I TRY IT? Visit the UK Roller Derby Association for details of your nearest club. ukrda.org.uk

WORDS AVIVA ATTIAS PHOTOS GETTY *The skates pictured here are for illustrative purposes only

Tesco Mobile

HEALTH

Q&A WHAT’S THE MOST EFFECTIVE EXERCISE I CAN DO AT HOME? BODYWEIGHT RESISTANCE ‘You can burn calories, tone muscle and improve suppleness just by using your body. Calorie burners include star jumps and high-knee sprints, while press-ups and single-leg squats are great toners. Suppleness exercises include standing side bends or a yoga cobra position.’ DEAN HODGKIN, FITNESS CONSULTANT TO RAGDALE HALL AND TRIB3

1 A new concept will soon allow Londoners to do a spinning class onboard a bus while they ride into the city. Yes, really! Ride to Rebel is set to launch around the end of the year with various pick-up points. Register your interest at ride2rebel.london

Hurray! Eating dark chocolate may boost endurance, research at Kingston University has found, sparking a whole new area of study. Cocoarich chocolate contains a substance that increases the production of nitric oxide, thought to reduce oxygen use, helping us to exercise for longer.

learn the

2 A GERMAN STUDY CONCLUDED THAT A BRISK 25-MINUTE WALK EVERY DAY CAN ADD SEVEN YEARS TO YOUR LIFE. SO WHAT ARE YOU WAITING FOR?

3 In a large UK study comparing different commuting methods, cycling came out on top for weight loss. Save money on a bike with the government’s cycle-to-work scheme – speak to your employer for more details.

LINGO FITNESS TERMS DEFINED AND EXPLORED Dynamic stretching: Controlled warm-up stretches, such as shoulder rolls, arm circles and high-knee marches, in which you move through a full, but comfortable, range of motion. Warming up like this prepares your body by simulating the moves you’ll be doing in your workout. 95

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Amazo

CASH SMART

YOUR AUTUMN Turn over a new leaf and confidently tackle your financial worries. Sarah Pennells reveals how to squirrel away your cash

THE PROBLEM:

I ’ LL N E VER G ET OUT OF DEBT

WHAT IF I LOST MY JOB TOMORROW ?

S A R A H S AY S :

Being in debt can be scary. But the longer you ignore the problem, the fewer options you’ll have. If you’re behind on your rent, mortgage or household bills and can’t clear the arrears in a month or two, get some help. Use a debt advice charity such as National Debtline or Citizens Advice. Don’t think they’ll judge you – they’ve seen it all before. If you can manage the important bills, but owe money on credit or store cards, it’s best to pay down the one charging the highest interest first. Pay the minimum on the rest and work your way down until they’re all paid off.

S A R A H S AY S : Losing your job can be pretty frightening, but it helps if you have some money to live on while you look for a new job and a plan to help you get there. Experts say you should try and save three months’ living expenses, but that’s not realistic for everyone. My advice? Save what you can. And make sure you know your rights. If you’ve been made redundant, you may be due redundancy pay. And if you’ve been fired unfairly, you may have a claim against your employer. Your local Citizens Advice Bureau can offer free, confidential advice.

THE PROBLEM: IT’ S TOO L ATE TO START MY PENSION!

THE PROBLEM:

S A R A H S AY S :

I CAN ’T AFFORD TO SAVE

While it’s certainly never too early to start saving for your retirement, it’s never too late either. If you save nothing, you’ll have to live on the state pension, which – under the new system introduced in April – is £155·65 a week at the full rate. Most new starters will be enrolled automatically, but if you’re not already part of it, it’s a good idea to join your workplace pension as your employer will pay into it on your behalf. If you’re selfemployed, you could pay into a scheme yourself, or, if you’re

ILLUSTRATIONS LUCY ROSE CARTWRIGHT

S A R A H S AY S :

With money, there are two types of people: those who find saving easy (they feel insecure without savings) and those who don’t. If you’re in the second group, try to focus on what saving will let you do, rather than on what you’re ‘giving up’. Set a goal (such as a holiday, wedding or house deposit) and track your progress. Open a savings account, one that makes it hard to get at the money if necessary, so it’s ringfenced. If you get a pay rise or a regular bill goes down, increase what you save.

between 18 and 40, you could open the new Lifetime ISA, due to be introduced next April. Don’t let starting late put you off. As the saying goes – every little helps! Plan how much you need to put away. You can use a free calculator, such as the one on moneyadviceservice.org.uk, to work out how much you’ll need to save each month.

Get thrifty Having trouble saving? Try our easy tips at tes.co/ moneysavingtricks 97

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EXPERTS

We asked a make-up artist, an editor and a blogger to share some of their tried-and-trusted beauty tricks and must-have kit

FOR E. T M EA GR O L U IN, V ING AY D N A S T SPR

A ST JU SAGE OUGH S R MA H TH S U BR

A CLO HOT T H G MY ETS SKI N R CLE EAL AN lY SO wor I C k o AN u t NIG WHI HT CH pr I N oduct EED

MIX LIP WIT STI H A LIT GLO CK F TLE SSY OR COL SHEE OUR R

Ruby’s picks MORNING MUST-HAVE ‘In the morning, an energising shower is a must. I love gels that double as body buffers to smooth my skin and boost circulation. I finish my shower with a blast of cool water.’ Calcot Manor The Perfect Day Cleanse & Scrub Shower, £4 98

BEAUTY

The beauty editor

AM E CR RB N O U S BS ING E A V Y GI E TO PPL A M TI ORE E-UP F K BE MA

Emma Gunavardhana was beauty editor at OK! Magazine for 10 years, and is now host of The Beauty Podcast with Emma G, featuring expert interviews (emmagunavardhana.com). Emma admits to being obsessed with skincare. ‘I put Game of Thrones on pause to apply a face mask – really!’

this fat brush is

BRILLIANT FOR BUFFING

LIQUID BLACK + BOLD LINER IP = RED L NT INSTA OUR GLAM

*An Annals of Internal Medicine study

Emma’s picks MORNING MUST-HAVE ‘After a shower, I always reach for my SPF50 – nothing less. A study showed that people who wore suncream every day for a month had little sign of ageing or sun damage.’* Ambre Solaire Sensitive Advanced Lotion SPF50, £11

HAIR HELPER ‘I’m all about volume when it comes to my hair, but I find sprays only do so much. For extra ‘grit’, I love saltbased sprays. The trick is to use sparingly and air-dry for extra body.’ Toni & Guy Sea Salt Texturising Spray, £7·50

ON-THE-GO QUICK FIX ‘When your make-up is looking tired, you don’t need to apply more – just refresh what you’ve already applied. I use a rounded brush to buff my complexion. It takes a few seconds and it’s an instant ‘prettifier’. So Eco Bronzer Brush, £13

GLAM GO-TO ‘I set myself a make-up challenge a few years ago – to learn to do perfect eyeliner – and it’s become a bit of a signature look for me. It injects glamour, even if I’m not really wearing that much make-up.’ Rimmel Colour Precise Eyeliner, £6

EVENING RESCUE ‘After cleansing I always spend a few minutes massaging my skin with a few drops of facial oil. People with oily skin often steer clear of oil, but it really does work for all skin types.’ L’Oréal Extraordinary Facial Oil, £19·99

Find these products in store, or buy online at tesco.com/beauty 99

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The beauty blogger Award-winning beauty and lifestyle blogger Ambarina Hasan (beautypassionista.com) writes for Hello! Magazine and BBC Asian Network. As a mum of three, she relies on a no-nonsense beauty routine. ‘If I have my hair cut regularly and my eyebrows threaded, I don’t have to spend hours getting ready every day.’

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apply with a damp brush FOR BEST EFFECTS

Ambarina’s picks MORNING MUST-HAVE ‘My skincare staple is sunscreen. I wear it all year round. If I want to go for a minimal look, I apply a moisturiser with added SPF and then BB cream to even out and smooth my skin tone.’ L’Oréal Revitalift Day Cream SPF30, £11 100

HAIR HELPER ‘As I colour my hair, I use a multi-tasking hair oil to maintain the condition and boost shine. I warm a few drops in my hands and apply it to towel-dried hair before I blow-dry, which prevents frizz.’ Elvive Extraordinary Hair Oil, £10

ON-THE-GO QUICK FIX ‘During the day, I tend to wear reds or pinks on my lips – and then all I need is a little pressed powder on my T-zone when I want to refresh my make-up and mattify any shine.’ Max Factor Creme Puff Pressed Powder, £7

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

GLAM GO-TO ‘On a night out, I like classic black eyeliner and red lips. My twist is to add highlighter. I dab it on my cheeks, the bridge of my nose, the inner corners of my eyes and the top of the brow arch.’ Barry M Illuminating Strobe Cream, £4·50

EVENING RESCUE ‘My evening regime consists of a thorough cleanse. I can’t be without an oil-based cleanser, which is the only thing that will remove my sunscreen and make-up gently but effectively.’ L’Oréal Extraordinary Oil Facial Cleansing Oil, £7·99

WORDS KARENA CALLEN PHOTOGRAPHY PIXELEYES Find more expert beauty advice at karenacallen.com

Light and absorbent , this works really well under BB cre am

Beauty: ask the expert

WIN

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A REPAIR SPA BREAK

in store

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any Sensodyne Repair & Protect product

ART PRODUCTION CLIENT

WORTH £1000

Buy any Sensodyne Repair & Protect product and scan your Clubcard to enter the draw to win. TERMS AND CONDITIONS: Draw opens 28/09/2016 and closes 18/10/2016. UK residents 18+ only. Normal exclusions apply. Purchase required. To enter, scan your Clubcard when you purchase any Sensodyne Repair & Protect product. 10 Sensodyne Repair Luxury Spa Breaks to be won. Each prize is worth £1,000. For full T&Cs see www.tesco.com/clubcard/terms. Trade marks are owned by or licensed to the GSK group of companies. CHGBI/CHSENO/0104/16

Sensodyne

TRIED AND TESTED

Sof t touch Dr LeWinn’s Sensitive Cleansing Milk, £20

WORDS JO WOODERSON PHOTOGRAPHY PIXELEYES

Ingrid ‘This was my favourite cleanser. It felt soothing and left my skin clean and soft.’ Carol ‘It removed all my make-up and left my skin feeling softer with a nice glow. I would definitely recommend it to friends.’ Loren ‘This cleanser was very soothing and even dried up some spots I had. I liked the pump bottle, which dispensed a small amount of product at a time.’

Our panel tests creamy cleansers for sensitive skin

Garnier Skin Naturals Softening Cleansing Lotion, £3

Tesco Cleanser & Eye Make-Up Remover For Sensitive Skin, £1·50

Nivea Daily Essentials Sensitive Cleansing Milk, £3·50

Simple Kind To Skin Purifying Cleansing Lotion, £3

Loren ‘This cleanser removed everything, but was so calming. It had a gorgeous scent and was still gentle enough for sensitive skin – amazing!’

Carol ‘This felt like an expensive cleanser, as it was soothing, purifying and moisturising.’

Loren ‘This cleanser removed all my make-up with no residue at all, but it didn’t feel as moisturising as some.’

Ingrid ‘This had a creamy feel on my skin and removed impurities well.’

Carol ‘I liked the thick consistency, scent and moisturising qualities, but it didn’t remove all my waterproof eye make-up.’ Ingrid ‘It did remove all my make-up, but I had to cleanse twice. My skin felt smooth, but not really soothed.’

Ingrid ‘I was really impressed that it removed everything, even eye make-up, and I found it to be soft and silky.’ Loren ‘I didn’t feel it removed all make-up and impurities, but it was calming.’

Carol ‘This had a thin consistency, but it left my skin feeling clean and fresh.’ Ingrid ‘My skin felt smoother and less dry after using it, but I had to cleanse twice to remove all make-up.’

Loren ‘This lotion removed all my make-up and my skin felt fresh, but a little tight.’ Carol ‘I liked the thick consistency, scent and moisturising qualities, but it didn’t remove all my waterproof eye make-up.’

OUR PANEL

To p Pick Loren Stephens, 21, from Mid Glamorgan, has dry, sensitive skin and uses cleansing milks and balms.

Ingrid Darrell, 57, from Norfolk, has sensitive skin and prefers cleansing milks to balms or foams.

Carol Saunders, 67, from Leicestershire, has sensitive skin with dry patches and uses foams.

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

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ourtesy of Norwegian Cruise Line, we’re offering one lucky reader and a companion the chance to board the Norwegian Escape and set sail through the islands of St Thomas, Tortola and Nassau on a sevennight cruise around the Eastern Caribbean.

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A luxury cruise around the Eastern Caribbean

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a and stunningEssecape Enjoy sunshine n ia eg w the Nor views onboard

TO ENTER

Once onboard, the lucky winner and guest are free to enjoy the ship’s Thermal Suite – perfect for a relaxing break – where they’ll find the steam room, sauna, hydrotherapy pool and more. This will be followed by a complimentary hot stone massage in the Mandara Spa – all with beautiful views of the Caribbean. Also included is a night’s dining at one of the ship’s speciality restaurants, as well as the Ultimate Drinks Package, worth more than $500 (approximately £380) per person. There’s also a wealth of onboard entertainment to enjoy – from Broadway shows to a comedy club. On the islands themselves, there’s plenty to explore: try snorkelling, swimming with dolphins or simply savour the sandy beaches. This fantastic prize includes return flights from London to Miami, where the Norwegian Escape sets sail from, and a balcony stateroom to share. visit tes.co/caribbean by 23:55 on 9 November 2016, where you will also find full terms and conditions.*

* The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23·55 9 November 2016. Only one entry per household. There will be one randomly drawn winner. The prize is a seven-night NCL Eastern Caribbean cruise from Miami, Florida, USA onboard the Norwegian Escape for two adults (both must be over 18, one must be over 21) sharing a balcony stateroom. The prize includes return economy flights from London Heathrow to Miami International Airport, airline taxes, hold baggage (20kg per person), airport to cruise return transfers, government taxes, port expenses and fees, the Ultimate Drinks Package (alcohol for adults 21+ only, package exclusions apply, see full terms), buffet meals in specified dining rooms, one evening meal in a speciality restaurant to the total value of $70pp, two day passes to the Thermal Suite and a hot stone massage each in the Mandara Spa®. On-board service charges, extra activities, on-shore excursions and gratuities not included. Prize must be booked by 15 April 2017 and taken by the last departure date 15 July 2017, excluding UK school holiday periods, subject to availability. Please see full terms for list of departure dates. Promoter: Tesco Stores Limited, Tesco House, Delamere Road, Cheshunt EN8 9SL. Please read the full terms and conditions online at tes.co/caribbean before entering. 104

Prize dra

PROMOTION

Keep your home brightly lit with these directional halogen lightbulbs – stock up today with this amazing offer

he way we light our homes is changing, as this autumn, directional halogen spotlights (for fittings GU10, R50, R63 and R80) are being phased out due to updated energy regulations. All remaining stock will be sold until it runs out, so now is your chance to buy before they go! Of course, you’ll still be able to source lightbulbs for your home once stocks run out. In fact, there will be more choice than ever, with a wide range of energy-saving options at Tesco, including LED bulbs to fit your existing sockets that can last for up to 25 years. So, look on the bright side – whichever bulbs you plan to use, there’s no shortage of choice. Light up your home today with this fantastic offer.

Directional halogen lightbulbs are great at brightening high-traffic areas, such as your kitchen or bathroom

BUY ONE PACK – GET ONE FREE! These brilliant, dimmable halogen GU10 spotlights will light up your home during dark winter nights, and offer great value – buy one pack and you’ll get another free. GU10 50W Halogen Spotlight, £10/pack of 10

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Harissa-roasted root veg with herby yogurt p70

our recipes

SWEET TREATS AND DRINKS u u u u u u u u u u u u u u

MAINS GF

u Baked Camembert and vegetable pie 63 V u Beef and chorizo stack with sweet potato wedges 70 GF

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, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco.com/realfood. Recipes marked V are meat- and fish-free (always check ingredients such as cheese, yogurt and ready-made sauces to ensure they’re

u u

Apple flapjack 19 V GF Banana mummies 46 GF Bat bites 46 V Chocolate and peanut butter fondant cakes 62 V Chocolate fig tarts 89 V Chilli hot chocolate 21 GF Cinnamon waffle s’mores 25 Moonrise mocktail 46 Mulled Bloody Mary 34 DF Pear breakfast buns 15 V Pecan bark 89 V GF Persimmon custard tarts 16 V Pumpkin cupcakes 46 V Salted caramel lava cookies 64 V Spiced pumpkin toffee apple cake 39 V Sticky toffee and banana tarte tatin 85 V

veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. Recipes marked DF are lactose-free. Recipes marked GF are gluten-free. If you are allergic to nuts always check ingredients are nut-free. ‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For 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 Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco 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.

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Find loads more great recipes at tesco.com/realfood

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‘Aged’ devilled eggs 32 V GF Apricot pumpkins 83 GF V Autumn slaw 89 Bang bang chicken 89 DF Bircher muesli 19 V Butternut gratin 89 GF Cardamom pear jam 89 Cauliflower and fennel bake 54 V GF u Celeriac soup 19

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SNACKS, SIDES AND STARTERS

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ies p46 Banana mumm

u Celery mummies 83 GF u Chicken wings with smoked paprika aioli 32 DF GF u Fiendish sausage fingers 46 u Harissa-roasted root veg with herby yogurt 70 V u Kuku 89 V GF u Mexican quiche 89 GF u Pink pickled onions 13 u Red Thai skewers 89 DF GF u Roasted sweet potatoes with gremolata 34 V GF u Scary stuffed peppers 46 V GF u Smoky tortilla chips 89 V u Spooky spiders 83 V GF GF u Squash houmous 89

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Veggie chilli dogs p76

u Butternut carbonara 12 u Coronation chicken and potato pies with sautéed cabbage 79 u Green fish curry 80 DF GF u Hake with mushroom risotto 72 u Oozy cauliflower cakes 62 V u Pork fillet with mushroom sauce and lemon potatoes 70 GF u Raw kale tabbouleh with fried halloumi 11 V u Roasted pumpkin fondue 32 V u Smoked haddock topped with Cheddar and leek 70 GF u Smoked salmon fishcakes 89 GF u Tandoori prawn naans 80 u Turkish meatballs 76 u Veggie chilli dogs 76 V u Witch’s cauldron beef stew 36

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For more delicious ideas, visit tesco.com/realfood

Recipe index / Ts&C

BETTER TOGETHER.

Every coffee needs a Lotus.

A MODO MIO MINÙ COFFEE MACHINES TO BE WON* *Online instant win. Purchase a specially stickered packet of Lotus Biscoff 250g, Biscoff 7x3pk Chocolate 154g or Biscoff 12x2pk 186g, visit lotusbiscuits.co.uk/coffee and enter the 6 digit code printed inside the promotional sticker to see if you’ve won. If you are not a winner, simply collect 3 unique codes from promotional packs of Lotus Biscoff biscuits & apply online to buy a Lavazza A Modo Mio Minù coffee machine at a special promotional price of only £40. Visit lotusbiscuits.co.uk/coffee for full details. 5000 Lavazza A Modo Mio Minù coffee machines to be won. Colour of coffee machine may vary. UK 18+. Enter code online and register. End 31.12.16. 1 win per household. Retain original stickers and till receipts. Algorithm will determine winners, all prizes may not be won. NPN in NI. Promoter: Lotus Bakeries UK, 3000 Manchester Business Park, Aviator Way, Manchester, M22 5TG, United Kingdom. Subject to availability. In selected stores. Delivery charges may apply.