Tesco magazine - October 2017

TESCO MAGAZINE THIS MONTHS BRANDS INCLUDE:

See in-store magazine for coupons.

19 EVERYDAY EASY

Simple midweek dinners made with just five key ingredients

7 MENU EDIT

Inspiring ways to combine recipes from this issue

There’s something magical about the dark nights that stretch out before us. They’re a calling card for comfort food, a scene-setter for trick-or-treaters (cue Little monsters, p56, for outfit ideas, and p54 for fruity treats), and an inky backdrop for name-writing with sparklers. Our Bonfire Night recipes (p65) are destined to be devoured in the glow of a fire.

I’m a firm believer in the saying ‘there’s no place like home’ and our October issue is testament to that. Make film night into an event with our naughty snacks made to be eaten on the sofa (p90) – pass the tortilla chips, please. Friends will be knocking at your door at the mention of curry (p83) – watch their faces when your bring homemade naans to the table (just don’t let on how easy they are to make).

Of course, a brisk walk always makes the promise of a feast all the more exciting, so turn to p119 for ways to up your step-count and kick up those autumn leaves. And when you get a moment and the house is quiet, light some candles and sink into a bubble bath to suit your mood (p123).

10 IN SEASON

Delightful dishes using the very best October produce

17 VARIETIES

The lowdown on root veg and how to use it

26 FOOD LOVE STORIES Tales of hearty comfort food

43 FRIGHT NIGHT

Freaky finger food for a spooktacular party

49 MONSTER BASH

Impressive Halloween cakes… without the baking

89

123

74

17

Sarah Gooding, ACTING EDITOR

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco@tescomagazine. co.uk Website cedarcom.co.uk © 2017 Cedar Communications Limited. Tesco Customer Services

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Join the conversation

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The team EDITORIAL Acting editor Sarah Gooding Acting deputy editor Lucie Tobin Food editor Elli Donajgrodzki Chief sub editor Art Young Sub editors Louise Burfitt, Rob Goodway Writer Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designers Jack Huntley, Alexandra Whitfield Designer Jade Bright Junior designer Freddie Stewart ADVERTISING SALES dunnhumby Ltd. Head of publications & in-store account management Matt Sims Advertising account management Chris Kent, Susan Leydon.

For all Tesco Magazine advertising enquiries please contact tescomagazine@dunnhumby.com. Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of GM & living Sarah Edwards Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Business director Jessica Haigh Senior account director Kate McLeod Account director Emma Ferguson Senior account manager Suzanne Ashley-Tagoe Account managers Emilia Ullmann, Peter Woodman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Rob Baalham, Arno Bryant, Jackie Fitzgerald, Emma Franklin, Sophie Harper, India Jackson, Cate Langmuir, Rachel Linstead, Isabella Perin, Karen Prior, Angela Romeo, Graham Saville, Debbie Voller TESCO Lead publishing manager Emma Burton-Lee Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Business development director Joseph Costello Financial director Jane Moffett

56 LITTLE MONSTERS 9 JOIN THE

CONVERSATION

Creepy costumes that’ll make your kids the star of the show

59 TRICK-OR-TREAT TIME

Your letters, tweets, emails and social media posts from the last month

Everything you need to perfect a spookily good costume

31 LIFE HUB

Give your nails the ultimate Halloween makeover

The very best things to do and buy this month

61 PRETTY SPOOKY

IN THIS ISSUE

52 VAMPIRE FOOD LOVE STORY

79 DINNER FOR TWO

93 MEAL MATHS

A chocolate tart, with a twist

Have a tasty night in with these speedy ‘fakeways’

54 FRIGHTENING FRUIT!

83 CURRY CLUB

95 MAKE MORE OF IT

65 SET THE NIGHT

89 ULTIMATE

Sparkling Bonfire Night dishes

Two classic pies become one

73 RETRO PUDDINGS

90 SOFA SNACKS

Spooky alternatives to sweets

ON FIRE

COVER RECIPE SIAN DAVIES AND JENNA LEITER COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN

All your old-school favourites, updated with warming spices

Share an Indian-inspired feast

AUTUMNAL BAKE

Put your feet up, get the telly on and treat yourself

Three easy, warming soups using just four ingredients Simple ideas to help transform your leftovers

97 SHAKE IT UP

A delicious milkshake using dairy that’s fair for farmers

134 RECIPE INDEX

All of this month’s recipes

84

61

51

70

90

54

63 ENTER, IF YOU DARE… 117 ’TIS THE SEASON… Transform your home with these creepy decorations

99 GO COOK

Get perfect results with our new premium cookware

107 FOX & IVY

Take a tour of our beautiful new homeware range

TO START SAVING

Don’t let Christmas sneak up on you – get ahead of the game now

119 THESE SHOES ARE

MADE FOR WALKING The amazing benefits of a simple stroll

127 BACK TO BLACK Our reader panel gives its verdict on the best lash-boosting mascaras

132 PRIZE DRAW

Enter our competition to win an adventure-packed family holiday to PortAventura World, Spain

20 Spook special

Find everything you need for Halloween in our bumper 17-page section (p41) – from costumes, decorations and beauty tips, to cakes and party food.

BATHROOM BLISS 114 THIS YEAR’S HOT LIST 123 How to turn your bathroom Sort your gift shopping early

into a luxury spa

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EXTRA OCTOBER ON BRANDS INCLUDING:

See in-store magazine for coupons.

GOOD TASTES

To help you make the most of this issue, we’ve chosen our favourite recipe combinations. Any other suggestions?

Let us know, using #tescomagazine

COSY NIGHT IN Put the kids to bed early and treat yourselves to a romantic dinner just for the two of you.

• Mini poppadoms with dips p83 • Thai prawn skewers with grapefruit salad p80 • Ginger-spiced hot toddies p67

AUTUMNAL FEAST Delight friends and family with this seasonal menu celebrating the classic flavours of autumn.

• Carrot and harissa soup p93 • Creamy leeks with roast chicken and salsa verde p10 • Pumpkin and pecan pie p89

VEGETARIAN COMFORT FOOD Warm up on chilly evenings with these flavour-packed veggie dishes that everyone will love.

• Spicy harissa and vegetable bake p68 • Stir-fried chilli greens p85 • Spiced brioche bread and butter pudding p75

U MENIT ED PAGE

7

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

REPRO OP SUBS ART PRODUCTION

California Almonds *Nutrition claims are based on 100g, as per regulation (EC) No 1924/2006. © 2017 Almond Board of California. All rights reserved.

VERSION

LOVE YOURSELF.

CLIENT

.

S T N IE R T U N L IA T N E S S E 15 *

A tasty, satisfying crunch to boost the nutritional quality of any diet.

ALMONDS. SNACKING GOOD.

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A SWEET VISIT

SPOILT FOR CHOICE There was so much to read in your July/August mag! I decided to keep the most useful articles for future use. Perfectly Preserved will be helpful with my jam-making, which is on my list to try. By the time I finished, I had decided to save so much that I just wrote SAVE on the cover and put it on my bookshelf!

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

I was very excited by The Big Chill feature in the July/August issue. In the summer holidays I can have any of my six grandchildren over to stay at any time. When 10-year-old Mollie came to stay, we had great fun making the Salted caramel cones – they didn’t last long when her twin brothers arrived!

Next week we’ll be making the Cheat’s Caprese pizza.

Carole Casan, Devon

Contact us at…

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

SEA CHANGE I came across your magazine while on a self-catered holiday. I flipped through for inspiration and came across the Crab and sweetcorn tostadas (In Season) and Adam’s fish tacos (Food Love Stories).

I made a special beachside meal, and started our own food love story! Only trouble now is I’m expected to cook more often – what’s in the next issue?

Philippa Jones, via email

Your pics of your favourite Tesco Magazine recipes…

Steve Coffey, via email ON THE ROAD Thank you for the 10 tips to make car journeys fun (Your Summer Survival Guide, July/August). Your ideas kept us amused for hours – especially asking the kids to pretend to drive. My nine-year-old son has become quite the back-seat driver!

Julie Hutchings, via email

Blackberry surprise muffins… found in Tesco Mag. They’re delish! @amothersstyle

Tonight’s dinner was delicious. Keema lamb sliders! @nichola_barron

#gettingourbakeon in the hols. #cookingwithkids #tescomagazine @suburban_mcr_mama

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

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Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco@tescomagazine.com or Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 11.55pm on 25 October 2017 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store or Tesco direct desk with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 24 October 2022. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Find all our recipes at tesco.com/realfood <#Y#>

IN SEASON

Get the most out of October’s fresh produce with these easy yet impressive dishes Leeks Leeks are from the same family as onions and garlic (allium), but have a much sweeter, milder flavour.

According to legend, seventhcentury Welsh soldiers wore leeks in their hats to distinguish them from the enemy army. Ever since, the allium has been one of Wales’ national symbols.

Choose leeks with bright green tops.

Trim the root and leaf tops before rinsing well to remove grit and soil.

For a sophisticated twist on cheese on toast, soften half a sliced leek in butter. Stir in crumbled blue cheese, then spoon onto a slice of crusty bread and grill until golden.

•

• •

MAKE IT SNAPPY

Use the salsa straight away or the acidity in the lemon juice will discolour the herbs.

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C RE A M Y L E E KS W I T H ROA S T C H I C K E N A N D S A L S A V E RD E Serves 4 Takes 1 hr 35 mins Cost per serve £1.82

MEN EDITU

PAG E7

1 x 500g pack leeks, trimmed and finely chopped 3 garlic cloves, finely sliced 150ml white wine 200ml chicken stock 8 thyme sprigs 2 tbsp whipping cream 1 tsp Dijon mustard 4 chicken legs mashed potato, to serve (optional) For the salsa verde 1 x 30g pack flat-leaf parsley ½ x 30g pack mint 1 garlic clove 1 tsp capers 1 green chilli, seeded 1 lemon, juiced 2 tbsp olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the leeks and garlic in the bottom of a shallow, lidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard.

Pour over the leeks and stir to coat.

Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 mins.

2 Turn the oven down to gas 4, 180°C, fan 160°C. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear.

3 Meanwhile, blitz all of the salsa ingredients in a food processor with 1 tbsp water until a rough paste forms.

4 Serve the chicken legs with the leeks and the salsa verde drizzled over.

Serve with mashed potato, if you like.

Each serving contains Energy 1863kJ

449kcal 22%

Fat

Saturates

30g 9g 43% 43%

Sugars

Salt

4g 4%

1.2g 19%

of the reference intake. See page 134.

Carbohydrate 6g Protein 33g Fibre 0g

OCTOBER HARVEST

Pears Sweet and juicy pears are wonderfully versatile – they’re delicious eaten raw, poached or roasted, and can be used in an array of sweet and savoury dishes.

Due to the pear tree’s long lifespan, the fruit was considered a symbol of immortality in ancient China.

Choose firm fruits with unblemished skins; don’t be put off by any brown speckling, as this is normal. Leave to ripen at room temperature.

For a warming pud, mix roasted pear chunks, chopped dark chocolate and a little cinnamon in a baking dish, then top with a crumble topping and bake until crisp and golden.

• • •

P E A R , P RO S C I U T T O A N D G O RG O N Z O L A P I Z Z A Serves 4 Takes 45 mins, plus rising Cost per serve £1.38 2 x 145g packs pizza base mix 1½ tbsp olive oil, plus extra for greasing plain flour, for dusting

150g crème fraîche 50g Parmesan, finely grated 8 slices prosciutto 2 pears, cored and sliced 125g Gorgonzola, rind discarded, cut into small pieces 4 tsp balsamic glaze, to drizzle

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line 2 baking trays with nonstick baking paper.

2 Put the pizza base mix in a large bowl and add 175ml warm water and 1 tbsp of the olive oil. Mix to a dough, then knead on a lightly floured surface for 5-10 mins until smooth and springy.

Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place for

45 mins or until doubled in size. Divide the dough in half and roll each half out to an oval measuring roughly 30x25cm.

3 Mix the crème fraîche and Parmesan with a little black pepper, then divide between the bases. Top with the prosciutto, pears and Gorgonzola, then drizzle with the remaining oil.

Bake in the oven for 15-20 mins until golden and the cheese has melted.

Serve immediately with the balsamic glaze drizzled over.

Each serving contains Energy

2657kJ 637kcal 32%

Fat

Saturates

Sugars

Salt

28g 14g 14g 2.2g 39% 69% 15% 37%

of the reference intake. See page 134.

Carbohydrate 70g Protein 27g Fibre 7g

For more delicious pear recipes, visit tesco.com/realfood <#Y#>

EASY SWAP

Butternut squash Butternut squash is a member of the gourd family, along with pumpkins, melon and cucumber. It has a sweet, nutty taste and vibrant orange flesh Look for squash that feel heavy for their size, with matte skin and a uniform beige-orange colouring.

If stored in a cool, dry place, whole squash should keep for up to three months.

For an autumnal take on mac ’n’ cheese, replace half the cheese with roasted butternut squash blended to a smooth purée. Bake until golden and crisp on top.

• • •

S P I C E D S Q UA S H A N D HALLOUMI SAL AD Serves 4 Takes 55 mins Cost per serve £2.31 1 tbsp olive oil 1 butternut squash (roughly 1kg), peeled, seeded and cut into small cubes 1 x 225g pack lighter halloumi, cubed 150g quinoa, cooked to pack instructions 1 x 70g bag wild rocket 1 x 30g pack coriander, chopped 1 x 80g pack pomegranate seeds 1 lime, quartered For the dressing 3 tbsp tamarind paste 1 tbsp tamari or light soy sauce ½ tsp sesame oil 1 garlic clove, finely chopped 1 red chilli, finely chopped 1 tsp caster sugar

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

1 Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.

2 Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.

3 Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced.

4 Spoon the quinoa, squash and halloumi onto plates, then squeeze the lime juice over. Top with the remaining coriander and pomegranate seeds, and any juices from the pan.

Each serving contains Energy

1794kJ 425kcal 21%

Fat

Saturates

Sugars

Salt

15g 7g 24g 2.0g 22% 37% 27% 33%

of the reference intake. See page 134.

Carbohydrate 52g Protein 23g Fibre 4g

WORDS ARNO BRYANT, LOUISE BURFITT RECIPES AND FOOD STYLING HANNAH YEADON PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY IGGLEDEN

Can’t find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.

OCTOBER HARVEST

Apples Apples are one of the world’s most widely cultivated fruits. Over 7,000 varieties, each with its own distinctive taste and texture, are grown in temperate regions across the globe.

When choosing apples, look for ones with taut, unbroken skins that are free from bruises.

They will quickly turn soft at room temperature, but store in a plastic bag in the fridge and they’ll last for the best part of a month.

Apples are delicious sliced into salads. For a classic Waldorf salad, toss sliced Gala apple with celery, walnuts, halved grapes and lettuce leaves.

• • •

A P P L E A N D M A R Z I PA N T O R T E Serves 4 Takes 1 hr 10 mins, plus cooling Cost per serve 45p butter, for greasing 2 eggs 125g caster sugar 4 Cox apples (roughly 400g), peeled, cored and cut into small chunks 100g marzipan, cut into small pieces 200g plain flo r 1 tsp baking powder 150g lighter crème fraîche, to serve 150g blackberries, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm springform cake tin.

2 Beat the eggs and sugar with an electric whisk for 5 mins on high, until pale, light and fluffy. Stir in most of the apple chunks and the marzipan, then sift the flour and baking powder over.

Gently fold into the mixture, then pour into the tin. Scatter the remaining apple chunks on top. Bake in the oven for 50-55 mins, until golden and a skewer comes out clean.

3 Remove from the oven and leave to cool for 10 mins. Carefully remove from the tin and discard the baking paper.

Serve with a dollop of crème fraîche and some blackberries.

Each serving contains Energy

2107kJ 497kcal 25%

Fat

Saturates

Sugars

Salt

9g 2g 62g 0.4g 13% 12% 69% 6%

of the reference intake. See page 134.

Carbohydrate 100g Protein 10g Fibre 5g

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OCTOBER HARVEST FEEL THE HEAT

Kale This intensely flavoured member of the cabbage family has been cultivated for over 2,000 years. It’s at its best between September and February.

Kale has long been popular in colder regions, thanks to its excellent resistance to frost.

Fresh kale should be a vivid green colour with crisp, unwilted leaves. Store it in the fridge.

Enjoy it sautéed in stir-fries, or added to soups and stews as a substitute for spinach or cabbage.

• • •

BAKED SALMON WITH K ALE PESTO Serves 4 Takes 55 mins Cost per serve £3.01 800g Maris Piper potatoes, cubed 31/2 tbsp olive oil 1 x 206g pack curly kale ½ x 30g pack basil, leaves picked 1 red chilli, seeded 1 garlic clove 30g toasted flaked almonds 40g Parmesan, grated 1 lemon, juiced 4 salmon fillets

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large baking tray, toss with 1 tbsp of the oil, then season. Bake for 25 mins.

2 Meanwhile, blitz 50g kale, the basil, chilli, garlic, almonds, 30g Parmesan, the lemon juice and 2 tbsp oil in a food processor until smooth. Season.

3 Remove the potatoes from the oven and nestle the salmon among them, skin side down. Spoon the pesto over the fillets and bake for a further 15 mins.

4 Meanwhile, put the remaining kale on a baking tray and toss with the remaining oil and Parmesan.

Bake for the last 5 mins of the salmon’s cooking time until crisp. Serve with the fish and crispy potatoes.

Each serving contains Energy

2485kJ 595kcal 30%

Fat

Saturates

34g 7g 49% 33%

Sugars

Salt

3g 3%

0.6g 11%

of the reference intake. See page 134.

Carbohydrate 36g Protein 37g Fibre 3g

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

Taste the chilli before adding it to your pesto. If you have a really hot one, you might only need to use half.

Alpro Soya VERSION REPRO OP SUBS ART PRODUCTION CLIENT

Alpro and WWF join forces to protect our forests At Alpro, we’ve always been passionate about protecting the planet, and this is a passion shared by our partners, WWF. That’s why we’re joining forces to take action to protect our forests, and help to preserve the world’s resources for generations to come. The good news? You can help too.

How can you help?

Alpro is launching a special edition of its Soya Original Drink and Soya Unsweetened Drink, and 10 pence from every litre sold will be donated straight to WWF. Each and every penny will be used to make a real difference to WWF’s ongoing work in the fight against deforestation in some of the world’s most vulnerable habitats.

What difference will your donation make?

With your donations, WWF will be able to invest in supporting the Regional Forest Programme in East Africa. The initiative works to engage local communities to protect the region’s forests, which provide shelter for a multitude of species of plants and animals, and livelihoods for the people that live there. With deforestation now one of the single biggest causes of CO 2 emissions, a key driver of climate change, this work is crucial – and it’s only with your support that it can continue.

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F&F VERSION

JUMPER

£

REPRO OP

16

SUBS ART

I was only looking for milk

PRODUCTION CLIENT

Selected stores and online. While stocks last.

Delivery charges may apply.

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VARIETIES

1 CARROTS

2 PARSNIPS

3 BEETROOT

4 SWEDE

5 CELERIAC

The most popular root vegetable (the average UK citizen eats 11,000 in their lifetime), all carrots were purple until the 1600s. The orange variety was developed in tribute to William I of Orange.

These creamy white roots are a member of the carrot family, but have a much stronger, sweeter taste. Parsnips love frosty weather, and it actually helps improve their flavour.

This vibrant vegetable’s colour comes from the pigment betanin, which is also used as a food colouring. Beetroot has a distinctive, deep and earthy flavour that softens when roasted.

A member of the same family as turnips and cabbages, swedes are also called neeps in Scotland and rutabaga in America. Larger than turnips, they have a milder, less bitter taste.

Despite its knobbly and rather unattractive appearance, celeriac has a delicate nutty flavour and a texture similar to potato. It’s a close relative of celery but with a far larger root.

ROOT

Versatile and sweet, these ear thy veg are a great addition to desser ts and savour y dishes alike

PRE P

Carrots and parsnips can just be scrubbed before cooking, but otherwise root veg should be peeled before use. Celeriac discolours quickly once the skin is removed; prevent this by covering with water and a little lemon juice until ready to use.

S TORE

4

You should keep parsnips, carrots and celeriac in the fridge, but beetroot and swede are best stored in a cool, dark place.

E NJ OY

WORDS BRYONY BOWIE RECIPES TESCO REAL FOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN

3

1

Carrot, celeriac and beetroot can be eaten cooked or raw: try grating them and mixing with red cabbage, walnuts and tahini for an autumn slaw. Parsnip and swede should be cooked before eating – roast them, then blitz with onion, thyme and stock for a hearty soup.

Try them in…

2

HARISSA-ROASTED ROOT VEG *Toss 500g chopped root veg in 2 tbsp harissa

paste and 1 tbsp olive oil; roast for 40 mins.

Cook 250g quinoa to pack instructions.

Mix 100g natural yogurt with 1 tbsp each chopped basil and chives. Serve the veg over the quinoa with the yogurt alongside.

CREAMY ROOT AND LENTIL SOUP Fry 2 diced onions, 1 tbsp grated ginger and 2 chopped garlic cloves until soft. Add 1 sliced chilli, 1 tbsp cumin and ½ tsp turmeric. Chop 3 carrots, 2 parsnips and 3 sweet potatoes; stir in with 150g split red lentils and 1ltr stock. Simmer for 30 mins until the veg is tender. Blitz, then stir in chopped coriander and 450ml milk.

Search for these recipes on tes.co/realfood for detailed instructions.

*

5

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COOK SMART

Everyday easy

Five delicious meals, five key ingredients for each – your week sorted!

ALL NEE YOU COOD TO REC K 5 IPES

1 red ch illi 4 sprin g onion s 1 red or orange pepper 4 swee t potat oes (ab 200g fin out 200 e beans g each) 1 x 200 g pack spinach 1 x 242g pot cru nchy sa 1 x 30g lad pack fla t-leaf p 1 x 500 arsley g pack gnocch 100ml h i alf-fat c rème fr 75g Man aîche chego 2 x 300 g packs lamb ch 1 x 400 ops (8 c g pack hops) turkey 1 x 170g b r e ast strip tin crab s meat 2 x 390 g tins g r e e n lentils 75g pitt ed blac k olives 30g cap ucine c apers 75g sun dried to matoes 1 x 395g tin taco mixed b tomato eans in sauce spicy 1 x 500 g carto n passata 1 x 120g with ba pack sa sil tay stir rainbow f r y sauce pepper corns 350g lin guine 2 x 250 g pouch es pilau basmat i rice From y our sto r ecupbo Olive o ard: il, onio ns, veg etable oil

For more tasty midweek meals, visit tesco.com/realfood <#Y#>

C RE A M Y C R A B G N O C C H I Serves 4 Takes 15 mins Cost per serve £1.13 1 x 500g pack gnocchi 1 tbsp olive oil 1 red chilli, finely chopped 1 x 170g tin crab meat, drained 100ml half-fat crème fraîche 1 x 30g pack flat-leaf parsley, leaves chopped

1 Bring a pan of salted water to the boil.

Add the gnocchi and simmer for 3 mins.

2 Meanwhile, heat the oil in a frying pan and add the chilli. Cook for 2 mins, stirring, then add the crab meat to heat through for 1 min.

3 Use a slotted spoon to transfer the cooked gnocchi to the frying pan, along with the crème fraîche and 5 tbsp of the cooking water. Season, then cook for 2-3 mins, until the sauce is combined, adding a little more water if it’s too thick. Remove from the heat and stir in the parsley. Serve immediately, with a twist of black pepper.

Each serving contains Energy

1064kJ 252kcal 13%

Fat

Saturates

7g 3g 10% 15%

Sugars

Salt

2g 3%

1.7g 28%

of the reference intake. See page 134.

Carbohydrate 38g Protein 9g Fibre 2g Source of protein

<#X#>

For more tasty midweek meals, visit tesco.com/realfood

COOK SMART

CARAMELISED ONION AND S P I N AC H L E N T I L S W I T H P E P P E RE D L A M B C H O P S Serves 4 DF GF Takes 25 mins Cost per serve ÂŁ2.51 1 tbsp olive oil 2 onions, thinly sliced 2 x 390g tins green lentils, drained 2 x 300g packs lamb chops (8 chops) 1 tsp ground rainbow peppercorns, plus extra to serve 1 x 200g pack spinach, washed

1 Heat half the olive oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for

a further 5 mins or until caramelised.

Stir in the lentils and cook over a low heat until heated through.

2 Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over a high heat. Cook the chops for 3 mins each side, or until cooked to your liking.

3 Put the spinach in a medium pan, season and cover. Cook over a low heat for 2-3 mins (the leaves will stew in their own liquid) until wilted. Drain.

4 Mix the spinach with the lentils, then divide between four plates. Put two lamb chops on top and season with extra ground peppercorns.

Each serving contains Energy

2347kJ 562kcal 28%

Fat

Saturates

Sugars

Salt

33g 15g 10g 0.9g 46% 77% 11% 15%

of the reference intake. See page 134.

Carbohydrate 30g Protein 38g Fibre 3g

<#Y#>

ONE-POT LINGUINE WITH O L I V E S, C A P E RS A N D S U N D RI E D T O M AT O E S DF Serves 4 Takes 15 mins Cost per serve 69p

1 x 500g carton passata with basil 75g pitted black olives, drained and halved 30g capucine capers, drained 75g sundried tomatoes, drained and chopped 350g linguine

1 Pour the passata into a large saucepan and stir in the olives, capers, sundried tomatoes, black pepper and 500ml water. Bring to a simmer.

2 Add the pasta and use tongs to stir it into the sauce as it softens. Continue to cook, uncovered, for 11-12 mins until the linguine is al dente and the sauce is reduced and coats the pasta.

Each serving contains Energy

Fat

Saturates

1769kJ 419kcal 21%

7g 9%

1g 5%

Sugars

Salt

11g 2.1g 12% 36%

of the reference intake. See page 134.

Carbohydrate 74g Protein 13g Fibre 6g

<#X#> For more tasty midweek meals, visit tesco.com/realfood

COOK SMART

T U RK E Y S ATAY S T I R- F RY W I T H P I L AU RI C E Serves 4 DF Takes 15 mins Cost per serve ÂŁ1.74 1/2 tbsp vegetable oil 1 x 400g pack turkey breast strips 200g fine beans, trimmed and halved 1 orange or red pepper, seeded and sliced 1 x 120g pack satay stir-fry sauce 2 x 250g pouches pilau basmati rice

1 Heat the vegetable oil in a large wok over a high heat and add the turkey breast strips. Cook for 3 mins, stirring, until lightly golden. Add the fine beans and pepper slices, and continue to stir-fry for 5 mins or until softened.

2 Pour in the satay sauce and 50ml water, and continue to cook for 1-2Â mins until the sauce is thick and the turkey is cooked through. Season.

3 Heat the rice to pack instructions, then divide between four plates. Serve the stir-fry on top of the rice.

Each serving contains Energy

1817kJ 432kcal 22%

Fat

Saturates

Sugars

Salt

12g 5g 10g 1.4g 16% 24% 11% 23%

of the reference intake. See page 134.

Carbohydrate 44g Protein 36g Fibre 7g 1 of your 5 a day; high in protein

<#Y#>

COOK SMART OVEN ON

If you don’t have a microwave, bake the sweet potatoes at gas 6, 200°C, fan 180°C for 50 mins.

L OA D E D B A K E D SW E E T P O TAT O S K I N S

4 sweet potatoes (about 200g each), scrubbed 1 x 395g tin taco mixed beans in spicy tomato sauce 4 spring onions, finely chopped 75g Manchego, grated 1 x 242g pot crunchy salad

1 Preheat the oven to gas 7, 220°C, fan 200°C. Prick the sweet potatoes all over with a fork and put on a plate.

Microwave on full power for 8 mins, then set aside to cool for 5 mins.

2 Halve the potatoes and scoop out the flesh from the skins, setting the skins aside. Cut the flesh into cubes and put in a bowl. Stir in the mixed beans and half the spring onions.

3 Put the skins in a roasting tin. Divide the bean and potato mix between them, then top with the remaining spring onions and the Manchego. Bake in the oven for 10 mins until the skins are crisp and the cheese is melted. Serve with the crunchy salad.

Each serving contains Energy

1541kJ 365kcal 18%

Fat

Saturates

Sugars

Salt

9g 5g 17g 1.5g 12% 23% 18% 25%

of the reference intake. See page 134.

Carbohydrate 59g Protein 13g Fibre 12g Source of fibre; 1 of your 5 a day; source of vitamin B12

Bright ideas

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

<#X#>

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

GF Serves 4 Takes 30 mins Cost per serve £1.22

Nescafe Azera

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M U M’S ‘A L L F R O M F R O Z E N ’ S W E E T P O TAT O P I E

Often the best home comforts are the simplest ones, and these recipes are exactly that. Gather around the table and tuck into these satisfying dishes for easy midweek meals Vicky's Food Love Story…

Vicky often has to juggle work with the school run, clubs and homework. So when it comes to dinnertime, she needs something that's easy, hearty and delicious. It just so happens that she has everything for this sweet potato pie in the freezer – and it’s a real winner, every time.

4 tbsp chives, finely snipped, plus extra to garnish 35g unsalted butter 2 tsp frozen chopped garlic 50g plain flo r 450ml hot chicken stock, made from ½ a stock cube ¼ tsp freshly grated nutmeg 120g frozen kale, tough stalks removed 340g frozen mixed vegetables 220g frozen very fine whole green beans, cooked to pack instructions

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken in a saucepan, cover with boiling water and poach for 20-25 mins, until cooked through.

2 Meanwhile, cook the mash to pack Serves 6 instructions. Mix in half the chives and Takes 1 hr 5 mins leave to cool.

Cost per serve £1.16 3 Melt the butter in a large saucepan 500g frozen diced chicken breast fillets over a medium heat. Add the garlic and cook for 30 secs. Remove the 750g frozen sweet potato mash MUM’S 'AL L F ROM F ROZEN' SWE E T P OTATO PIE

<#X#>

pan from the heat and add the flour, stirring until a thick paste forms.

4 Pour in the stock, whisking as you go. Mix in the rest of the chives and the nutmeg; season. Cook for 1-2 mins, whisking occasionally.

5 Add the kale and mixed veg to the sauce. Cook until bubbling, then reduce to a simmer and cook, stirring, for 7-8 mins.

6 Drain the chicken, then chop into small pieces and add to the sauce.

Transfer to a baking dish and top with the mash. Smooth with a fork, then score lines on the top. Bake for 25-30 mins, or until golden.

7 Serve the pie with the green beans and a sprinkling of chives.

Each serving contains Energy

1549kJ 369kcal 18%

Fat

Saturates

Sugars

Salt

11g 6g 14g 1.3g 16% 29% 15% 22%

of the reference intake.

Carbohydrate 34g Protein 32g Fibre 6g

Little help Just in case the sauce bubbles over, place a baking tray on the lower shelf of the oven to catch any spills.

<#Y#>

Little help

L I AM’S ‘ SIMPL E ’ S ALMON S UP P E R Serves 4 Takes 30 mins Cost per serve £4.02

Liam’s Food Love Story...

Few people love fish as much as Liam. Luckily, his job as a fishmonger at Tesco means he gets to share his enthusiasm and knowledge with customers every day. Fresh salmon is his favourite, and this recipe is quick and easy – so it’s great for midweek.

<#X#>

500g new potatoes 3 tbsp olive oil 4 wild sockeye salmon fillets (about 130g each), from the fish counter 60g smoked bacon lardons 200g frozen peas 4 spring onions, finely sliced 200ml crème fraîche ½ tsp English mustard 1 tbsp finely chopped dill, plus extra to garnish 1 tbsp drained capers, roughly chopped ½ lemon, cut into wedges, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the potatoes in a pan of boiling water for 20-25 mins, until tender.

Drain, return to the pan and lightly crush with the back of a fork.

2 Meanwhile, rub 1 tbsp oil over the salmon fillets, place on a baking sheet lined with foil and season. Roast for 8-10 mins, until cooked through.

You can use any salmon fillets here, but richly flavoured wild sockeye is Liam’s pick.

3 Fry the lardons in a nonstick pan over a high heat for 4-5 mins, until crisp. Add the potatoes and fry for 1 min to colour. Mix in the peas and cook for 1-2 mins, stirring occasionally, until heated through.

4 Heat the remaining oil in a separate frying pan over a medium heat. Add the spring onions and cook, stirring occasionally, for 2-3 mins. Mix in the crème fraîche, mustard, dill and capers, adding a splash of water to loosen if needed. Bring to the boil, then remove from the heat.

5 To serve, divide the salmon and potatoes between 4 plates and spoon over the sauce. Garnish with extra dill and serve with the lemon wedges on the side.

Each serving contains Energy

2092kJ 499kcal 25%

Fat

Saturates

26g 9g 37% 43%

Sugars

Salt

6g 7%

1.2g 20%

of the reference intake.

Carbohydrate 31g Protein 37g Fibre 6g

Do you have your own Food Love Story? Send it to us at tes.co/myfoodlovestory

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PROMOTION

Perfect potions

*Promotional price available from 10 October to 20 November 2017

For a sophisticated Halloween get-together, try these darkly delicious drinks

SEEING RED

Packed with the flavours of jammy red fruit, vanilla and chocolate, this easyto-drink red is everything a good wine should be – which means that everyone will enjoy it.

Try popping it in the fridge for 30 minutes before serving, then pair it with a spicy main or fruity dessert. Jammy Red Roo, £6*/75cl yellowtailuk

TWISTED TRADITION

This game-changing malt brings innovation to the rich history of whiskymaking. It’s the first-ever single malt finished in craft beer casks, giving it a subtle tang of fresh hops and zesty citrus. This pioneering single malt is an ideal gift for whisky lovers.

Try 50ml over ice with a twist of orange peel.

Glenfiddich IPA, £45/70cl glenfiddich.com/u

PARTNERS IN CRIME

Who knew that whiskey and beer go so well together? It helps when you combine the very best: Tullamore D.E.W. Irish Whiskey is triple-distilled, triple-blended and triple-matured for a smooth, gently complex drink. Right now you can get a special pack with a ceramic cup, perfect for savouring the whiskey. Why not enjoy a D.E.W. and a brew: 25ml D.E.W. is perfect sipped with an Innis & Gunn Original, a malty Scottish ale with hints of toffee and vanilla.

Tullamore D.E.W., £20/70cl; Innis & Gunn Original, £1.80/330ml

BLACK MAGIC

The black-skinned zinfandel grape is steeped in Californian wine-making tradition.

The experts at XYZin use this rich heritage to infuse every mouthful of their delectable zinfandel with dark, spicy, fruit flavours. This distinctive wine is one to savour as the nights draw in.

XYZin, £8/75cl

TRY A D.E.W. AND A BREW Discover how the two complement each other so well when sipped together. tullamoredew.com innisandgunn.com

LIFE HUB

IF YOU TRY ONE THING...

...carve up an Extra Large Pineapple, £1.50, this Halloween instead of a pumpkin – the leaves make perfect hair!

Celebrate Embrace autumn with our pick of the best things to do, make and eat this month…

<#Y#>

DRINK TO THIS

Autumn fans will love our seasonal drinks range, in store until 13 November. Enjoy a Salted Caramel Cappuccino topped with toffee sauce, or a Pumpkin Spiced Latte, brewed with a shot of espresso, steamed milk, pumpkin syrup, plus a topping of fresh cream and mixed spice. At £2.60 for a small and £2.90 for a medium drink, they’re a real taste of the season.

TERRIFYING TREATS

Impress guests with these devilishly delicious bites!

Tuck into Ghost Hot Chocolate Fudge Cake, £3.50/700g (50p/100g), Halloween Brain Cake, £5 each, Toffee and Sour Apple Muffins, £1.10 for four (28p each) and Spooky Custard Slices, £2/220g (91p/100g) .

FRIGHT NIGHT

Fancy some Halloween fun for less this year? Check out events for the whole family at Blackpool Pleasure Beach, Drayton Manor and Thorpe Park and use your Clubcard vouchers for money off. Visit tesco.com/clubcard for details.

CALLING ALL YOUNG DESIGNERS! The fun of Halloween is in the dressing up, so we’re giving kids a chance to get creative and send us their weird and wonderful designs in our exclusive costume competition! It’s open to all children aged 11 and under who live in the UK, so submit your spooky design to us by email at halloweencomp@uk.tesco. com. The winner will receive a £500 Tesco Giftcard, and

<#X#>

their winning costume will be sold in Tesco stores in time for Halloween 2018!

Last year’s winner was Gabrielle Whitehead, from Dorset, who won with her Halloween mermaid (right), which is in stores now. The competition runs from 4 October to 5 November 2017. For full details, including T&Cs, visit tesco.com/halloween/ competition. Good luck!

LOVE AT FIRST BITE If you can resist the temptation to sink your teeth into a Fangs Gingerbread Lollipop, 80p each, have fun using them for Halloween-inspired selfies!

HALLOWEEN HUB

TRICK OR TREAT

These ghastly goodies are perfect for little monsters. Pick from Spiders and Eyeballs, £2/85g (£2.35/100g), Fantastically Fizzy Fangs, £2/75g (£2.67/100g), Creepy Chocolate Lollipops, £2 for 4 (50p each) or Milk Chocolate Eyeballs, £2/100g, or buy any 2 packs for just £1.50.

A NIGHT AT THE MUSEUM

Museums are keeping their doors open after hours from 26-28 October. Events across the UK include pumpkin carving at medieval Barley Hall in York, a showing of The Woman in Black at the Petersfield Museum in Hampshire, and a spine-chilling boat trip with the London Canal Museum. See museumsatnight.org.uk for details.

HORRORS D’ŒUVRE

Put on a ghoulish spread with these moreish, Halloween-themed nibbles. Try Garlic Tear and Share with Green Garlic Mayo, £3/280g (£1.07/100g), Black Devil Dogs with Green Ketchup, £2/226g (88p/100g) , Hubble Bubble Pumpkin Pasties, £2/240g (83p/100g) , and Southern Fried Witches’ Fingers with Black Ketchup, £2/240g (83p/100g) .

BLOOMIN’

SCARY

Planning a spooky party?

The Boo Bouquet, £5, includes chrysanthemums, germini, carnations and a glow-in-the-dark pumpkin topper. It makes the perfect Halloween centrepiece! <#Y#>

BONFIRE HUB

TASTE FILES

Chocolate Orange

Red Toffee

Chocolate Hundreds & Thousands

- TOFFEE APPLES -

These hand-decorated treats are great for Bonfire Night. All

£1 each, or two for £1.50 (subject to availability).

Chocolate Orange Apples are coated in milk chocolate and orange and chocolate pieces.

Red Toffee Apples are dipped in classic sweet toffee.

Chocolate Hundreds & Thousands Apples, are coated in milk chocolate and sprinkles.

FLYING SPARKS

million fireworks are sold each year in the UK.

For a truly showstopping Fireworks Night, the Powershock Barrage Firework Pack, £100, includes eight items for a fabulous four-minute display of colourful tails, stars and more!

Bonfire Night can be stressful for pets, so walk dogs during the day, and create a ‘quiet zone’. Try a comfy corner for dogs, or under the bed for cats.

BEST BANGERS finest* Pork and Caramelised Onion, £4/667g (60p/100g)

TREAT YOURSELF From the new Danish pastry range, these Cinnamon Knot Buns, £1.20 for two, are sweet and sticky – perfect for elevenses. <#X#>

HOME COMFORTS

finest* Pork and Honey Chipolatas, £2.50/375g (67p/100g)

finest* Pork, Smoked Bacon and Maple Syrup, £2.50/400g (63p/100g)

WORDS BRYONY BOWIE, ISABELLA PERRIN PHOTOGRAPHY ADRIAN LAWRENCE, LAUREN MCCLEAN FOOD STYLING JENNA LEITER, BIANCA NICE PROP STYLING TAMZIN FERDINANDO

130 Over

LIFE HUB

RICE TO THE OCCASION

Gather friends and family for a cosy night in with an Indian feast. Try spicy Lamb Rogan Josh, £3.15/460g (68p/100g), alongside Roasted Mushroom Rice, £1.50/270g (56p/100g), and hearty Saag Aloo, £1.50/300g (50p/100g).

TOP 3 SEAFOOD DISHES Celebrate National Seafood Week (6-13 October) with these succulent snacks

Chargrilled Calamari with Black Pepper £2.50/80g (31p/100g)

Mussels in White Wine and Garlic, £3.25/500g (65p/100g)

Chilli and Coriander Marinated King Prawns, £4/150g (£2.67/100g)

A PLUM DEAL

SLI

CE OF N O I T THE AC

Your favourite food just got better: the Takeaway Mighty Meatball Pizza, £4.50/874g (51p/100g), has a classic crust topped with mozzarella, Cheddar, meatballs and mixed veg. Perfect for a Friday night in with friends.

New Plum and Cherry Crumble, £2.60/550g (47p/100g), combines sweet plums with sour morello cherries for an updated twist on the classic pudding.

Snuggle up with a bowl on the sofa for the perfect antidote to colder weather.

<#Y#>

WINE

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<#X#>

Xmas Victoria and Jacobs

VERSION REPRO OP SUBS ART PRODUCTION CLIENT

From a full festive spread to chocolate covered treats, biscuits are made for sharing, just like Christmas.

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Let’s make dinner Try these convenient sauces, kits and ingredients for easy, affordable and tasty meals the whole family will love

ME A L S I N M I N U T ES

Whip up a great meal in no time with Dolmio’s No Added Sugar Pasta Sauce.

Free from added sugar, and one of your five a day, these tasty sauces are perfect for rustling up a family meal, without having to start from scratch.

Dolmio No Added Sugar Pasta Sauce in Tomato & Basil; Tomato & Chilli; Tomato & Roasted Garlic, £2/350g, (57p/100g)

F AMILY FAVOURITE

Everybody loves a comforting spag bol, and now cooking this hearty classic is even easier. Reach for Dolmio’s No Added Sugar Bolognese, which is full of juicy tomatoes, herbs and garlic.

It’s one of your five a day, as well as being free from artificial colours, flavours and preservatives so it’s great when you’re in a hurry. Dolmio No Added Sugar Bolognese, £1.79/500g (36p/100g); £2.60/750g (35p/100g); £3/2 x 500g multipack,

EXCLUSIVE

(30p/100g)

LITTLE ITALY

Bring a taste of Italy to your chicken dinner with these new tray bake pouches, available in four flavours.

Just pop chicken breasts or thighs on a baking tray with your choice of chopped veg, add the sauce and bake for 30 mins. Serves four.

Dolmio Chicken Tray Bake in Italian Herbs & Garlic; Sundried Tomato & Basil; Lemon & Roasted Garlic; Mushroom, Garlic & White Wine, £1.50/150g (£1/100g)

PROMOTION

PAC K A PUNC H

S W E E T ’ N’ SOU R

Gather everyone around the table for a real crowd-pleaser. New Uncle Ben’s No Added Sugar Sweet and Sour Sauce has all the great flavours of classic sweet and sour sauce, but is free from added sugar. Its tangy sauce is packed with crispy vegetables, which make a great base for you to add your own protein or extra veggies. With no artificial colours, flavours or preservatives, this will be a family favourite in no time. Uncle Ben’s No Added Sugar Sweet and Sour Sauce, £1.79/440g (41p/100g)

Savour the soul-warming, full-bodied taste of Peru with this flavoursome sauce. Packed with satisfyingly chunky tomatoes and peppers, and punchy garlic and paprika, the warming blend of spices and vegetables is delicious with any meat, fish or vegetable dish. Better yet, a whole meal only takes 15 minutes to cook – great for weeknight meals.

Santa Maria Latin American Kitchen Peruvian Garlic & Tomato Sauce, £1.79/200g (90p/100g) /santamariauk santamariauk

SPOILT FOR C H OIC E

AN AP P L E A D AY …

Aspall Raw Organic Cyder Vinegar – a recent ‘Great Taste’ award-winner – is perfect for dressings and marinades. This versatile vinegar is fermented and produced in Suffolk using organic dessert and cider apples.

Did you know that it’s also great to drink? Diluted with water, it has a delicate apple flavor and a clean finish.

Aspall Raw Organic Cyder Vinegar, £2.50/500ml (50p/100ml) aspall.co.uk @aspallvinegar /aspallvinegar @aspallvinegar

There’s nothing like a hearty dish to make you feel cosy and warm at this time of year. Look no further than our jars of traditional cooking sauces, great for easy midweek meals that are still packed with flavour. Make a rich mushroom pie with Creamy Mushroom Cooking Sauce, try a Spanish stew with the Spanish Inspired Cooking Sauce, or pair the Honey and Mustard with chicken. Give yourself a helping hand on a busy weeknight with this handy, versatile range of sauces.

Traditional Cooking Sauces: Spanish Inspired, 84p/500g (17p/100g); Honey & Mustard, 84p/480g (18p/100g); Creamy Mushroom, 84p/480g (18p/100g)

BA G OF TRI CKS

(£6.25/100g)

n rg ai

ba

ga

Smoky BBQ, £1.50/24g

For the authentic taste of a Mexican barbecue, try new Sweet and Smoky Barbacoa Soft Taco Kit from Wahaca.

It includes a mild but warming marinade with a blend of ancho, chipotle and guajillo chillies, plus flour and yellow corn tortillas, and tomato and ancho salsa. Just add strips of chicken, beef, pork or colourful mixed vegetables for a quick, tasty meal.

Wahaca Sweet and Smoky Barbacoa Soft Taco Kit, £3.69/470g (79p/100g)

Tu fo rn t on r o th gre th e a e pr se t sa pa o d d e vi g e u c li c n g 6 t s io u s s

(£6.82/100g),

M EXIC AN WAVE

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Cooking a delicious midweek meal needn’t be a hassle thanks to new Bisto Foil Bakes. These special foil baking bags make cooking a meal foolproof, giving you perfectly flavoured, melt-in-the-mouth results every time. You simply rub on the seasoning mix that comes in the sachet, place your meat in the baking bag, seal and place the whole thing in the oven, letting the meat infuse with the juicy flavours as it cooks. Five minutes before the end of the cooking time, peel back the window to let your meat brown. Made with real herbs and spices, and available in three delicious flavours, dinner really is in the bag. Bisto Foil Bakes in Roasted Garlic, Lemon & Herb; Peri Peri; both £1.50/22g

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SPECIAL

From frightfully good food to creepy costumes and devilish decorations, weâ&#x20AC;&#x2122;ve got Halloween covered

17 PAGES OF HALLOWEEN FUN

Including this impressive-yet-easy Dreadful drip cake (p51)

VERSION

Onken

! e m Try

REPRO OP SUBS

a mix of

ART

fgirvaines

PRODUCTION CLIENT

Valid from 04/10/17 until 14/11/17

£1 off Onken Plain Grain Biopot Yogurt 450g

912711 151005

BLACK YELLOW MAGENTA CYAN

9

Terms and Conditions: This coupon has no cash redemption value and can be redeemed only once either in-store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above.

For online purchases: Enter the code GRNKPG at the online grocery checkout at Tesco.com/groceries. Offer ends 23:59:59 on 14/11/2017. Valid in the UK and IOM only and across all Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to www.tesco.com/clubcard/help/terms-and-conditions

Plain yogurt with 5 different wholegrains

r e h c u o v £1 off

*

*RSP £1.50

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PARTY FOOD

Fright night

Throw a sp ook ta cular Hallowe en par t y with these disgustingly delicious dishes

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For more spooky recipes, visit tesco.com/realfood <#Y#>

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Meatball eye

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RECIPES SIAN DAVIES PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR

PARTY FOOD

u d n fo n i a Mini br

e

BOXED IN

Make sure to use a Camembert that comes in a wooden box. If you can’t find one, transfer the cheese to a small, round baking dish.

For more spooky recipes, visit tesco.com/realfood <#Y#>

C A RRO T F I N G E RS

M E AT B A L L E Y E B A L L S

SPIDERWEB DOUGHNUTS

Serves 6 Takes 15 mins Cost per serve 37p

Makes 20 Takes 20 mins Cost per serve 20p

Makes 6 Takes 15 mins Cost per serve 92p

18 thin carrots ½ red pepper, seeded ½ green pepper, seeded 50g soft cheese 1 x 182g tub beetroot & quinoa houmous

1 x 336g pack mini meatballs 10 mini mozzarella pearls, halved 10 pitted black olives, halved 3 tbsp squeezy tomato ketchup, plus extra to decorate 3 tbsp sweet chilli sauce

6 ring doughnuts 200g icing sugar black, green and orange food colour gels chocolate & caramel writing icing pens

1 Peel the carrots and carve them into finger shapes, cutting out lines for knuckles and flattening off the tips.

2 Cut nails out of the peppers and use a little soft cheese to attach to each finger. Arrange on a platter and serve with the houmous.

Each serving contains Energy

615kJ 147kcal 7%

Fat

Saturates

Sugars

Salt

9g 2g 11g 0.3g 12% 12% 12% 4%

of the reference intake. See page 134.

Carbohydrate 15g Protein 4g Fibre 7g 1 of your 5 a day; source of vitamin C

T O N G U E RO L L S

Each eyeball contains

Makes 6 Takes 20 mins Cost per serve 75p

1 Heat the oil in a frying pan and fry the onion for 10 mins or until softened. Add the frankfurters and stir-fry for 5 mins until piping hot. Remove from the heat, add the ketchup and stir well.

2 Split the hot dog buns down the centre, divide the guacamole between them, then top with the onions and frankfurter ‘tongues’.

3 If you like, slice a black olive in half and place on top of the tongues to form the body of a spider. Cut the other half into 8 thin slices, then arrange around the body to form legs.

Repeat with the remaining olives.

Each serving contains Energy

Fat

Saturates

25g 9g 35% 43%

Energy

Fat

Saturates

Sugars

Salt

280kJ 67kcal 3%

5g 6%

2g 10%

2g 3%

0.3g 5%

of the reference intake. See page 134.

Carbohydrate 3g Protein 4g Fibre 0g

1 tbsp vegetable oil 1 red onion, sliced 10 frankfurters, cut into long, thin strips 4 tbsp tomato ketchup 6 hot dog rolls 1 x 163g tub guacamole 6 pitted black olives (optional)

1817kJ 435kcal 22%

1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the meatballs on a nonstick baking tray. Bake in the oven for 10 mins.

2 Remove from the oven and put half a mozzarella pearl followed by an olive half on top of each meatball. Return to the oven for 5 mins, or until the cheese has just melted and the meatballs are cooked through.

3 Mix 3 tbsp ketchup with the chilli sauce to serve as a dip. Use the extra ketchup to pipe ‘veins’ on the cheese and to fill the middle of the olives to make pupils.

Sugars

Salt

7g 8%

2.1g 35%

of the reference intake. See page 134.

Carbohydrate 38g Protein 15g Fibre 3g

MINI BRAIN FONDUE Makes 6 Takes 25 mins Cost per serve 43p 1 cauliflower squeezy tomato ketchup, to decorate 1 x 250g box Camembert

1 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the cauliflower into small florets and trim the bases so they stand upright. Steam for 10-15 mins until tender, allow to cool slightly, then pipe brain patterns on top with ketchup.

2 Meanwhile, remove the cheese from its plastic wrapping, then return it to its box, leaving the lid off. Bake on a baking tray for 10 mins.

3 To serve, cut a cross on top of the cheese and peel back the rind to reveal the gooey inside. Dip the cauliflower into the Camembert.

Each serving contains Energy

666kJ 159kcal 8%

Fat

Saturates

10g 6g 14% 30%

Sugars

Salt

5g 6%

0.8g 14%

of the reference intake. See page 134.

Carbohydrate 7g Protein 12g Fibre 2g 1 of your 5 a day; high in vitamin C; high in protein; source of folate

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

1 Lay the doughnuts flat on a clean tray. Sift the icing sugar and divide equally between 3 bowls. Add a little water to each, 1 tsp at a time, to make a thick but spreadable icing.

Colour one with orange gel, one with green and the other with black. Spread the icing over the doughnuts so you have 2 of each colour. Leave in a cool place to set.

2 Pipe spiderwebs on top using the writing icing. Decorate with a strawberry lace spider, if you like (see tip, opposite).

Each doughnut contains Energy

1556kJ 370kcal 19%

Fat

Saturates

Sugars

Salt

14g 6g 42g <1g 20% 32% 46% 5%

of the reference intake. See page 134.

Carbohydrate 60g Protein 3g Fibre 2g

WITCHY SOIL POTS Makes 6 Takes 15 mins, plus chilling Cost per serve 77p 1 x 135g pack lime jelly 400ml sparkling water 6 strawberry laces 100g dark chocolate 3 x 150g pots chocolate custard 6 chocolate biscuits, such as Oreos, crushed

1 Dissolve the jelly in 100ml boiling water, then whisk in the sparkling water.

2 Snip the strawberry laces into 2cm pieces and arrange in the base of 6 small glasses.

Divide the jelly between the glasses and chill in the fridge for 2 hrs to set.

3 Meanwhile, make the witches’ legs. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spoon into a disposable piping bag and snip off the end. Pipe 6 pairs of boots and legs onto a tray lined with nonstick baking paper. Leave to set.

4 To serve, top each jelly with custard, scatter with biscuits and push 2 legs into each pot.

Each serving contains Energy

1280kJ 305kcal 15%

Fat

Saturates

Sugars

Salt

11g 6g 33g 0.3g 16% 31% 37% 4%

of the reference intake. See page 134.

Carbohydrate 45g Protein 6g Fibre 2g

PARTY FOOD

DIY SPIDERS

Make spiders by tying 4 strawberry laces in a knot and trimming the ‘legs’. Dip in black icing, then leave to set.

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VERSION REPRO OP SUBS ART PRODUCTION CLIENT Subject to availability. Selected stores only.

BLACK YELLOW MAGENTA CYAN

91TOM1711118.pgs 05.09.2017 10:50

Batchelors

New

HALLOWEEN CAKES

MONSTER BASH Our spectacular Halloween party cakes use shop-bought Victoria sponges – so they’re easier to make than they look

For more frightful Halloween ideas, visit tesco.com/realfood <#Y#>

<#X#>

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5

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HALLOWEEN CAKES

H A L L O W E E N U N I C O RN C A K E Serves 18 Takes 1 hr 30 mins, plus 1 day drying Cost per serve 65p

RECIPES VAL BARRETT AND HEATHER WHINNEY PHOTOGRAPHY GARETH MORGANS AND TOBY SCOTT FOOD STYLING JOY SKIPPER AND HANNAH YEADON PROP STYLING TAMZIN FERDINANDO AND JENNY IGGLEDEN

2 x 250g packs ready-to-roll black icing 2 finest* Victoria sponges 50g ready-to-roll white icing 1 x 15g tube green gel food colour 1 ice cream cone gold shimmer spray edible gold glitter For the buttercream 150g unsalted butter, softened 300g icing sugar, sifted For the fondant drip icing 150g fondant icing sugar For the royal icing 250g royal icing sugar

1 Make the ears 1 day ahead. Start by rolling out 65g black icing until very thin. Halve, then cut into 4 petal shapes about 5cm long. Fix 2 cocktail sticks at the base of 2 petals. Place the other 2 petals on top to enclose the sticks. Squeeze the ends together to make ears. Leave to dry on nonstick paper for 24 hrs, turning occasionally.

2 On the day of serving, make the buttercream. Put the butter in a bowl and gradually beat in the icing sugar. Put a Victoria sponge on a 22cm cake board (we’ve covered our board with icing, see expert tips, right). Stick the second sponge on top with a little buttercream, flat base facing up. Spread the rest of the buttercream over the sponges and smooth with a palette knife.

3 Roll 120g black icing into a 17cm circle on nonstick baking paper. Brush very sparingly with a little cold water. Place on top of the cake, wet side down, and trim away any overhang, reserving the trimmings. Measure the height and circumference of the cake and roll out 200g icing to a rectangle of that size.

Brush it very sparingly with water and stick the wet side to the side of the cake. Smooth the sides gently with a plastic cake smoother or your hands.

4 On a clean work surface, knead the white icing briefly with your hands to soften, then add a few drops of green food colour and knead in until bright green all over. Roll into a 50cm-long sausage, and do the same with 50g black icing. Twist together into a rope, then wrap around the base of the cake. To make the fondant icing, whisk the sugar

with a little water until it holds stiff peaks. Mix in food colour to match the rope. Put in a piping bag fitted with a small plain nozzle, then pipe around the top of the cake, piping drips down the side as you go. Leave a gap at the front.

5 Make the royal icing to a stiff consistency to pack instructions. Mix in food colour to match the rope. Put in a piping bag fitted with a large rose or star nozzle. Pipe rosettes on the cake for a mane, starting from the front and going down the side. Pipe the forelock of the mane in the gap at the front.

6 Spray the cone with shimmer spray and attach to the top with a little royal icing. Paint glitter in each ear with a small paintbrush, then attach them with the cocktail sticks. Put a drop of water in a cup and add enough glitter to mix to a paste. Use to paint arcs and lashes on the front of the cake for eyes.

PARTY TIME

Either of these cakes are perfect for Halloween celebrations.

We advise enjoying as a treat as part of a balanced diet.

D RE A D F U L D RI P C A K E Serves 16 Takes 40 mins, plus cooling Cost per serve 76p

Each serving contains Energy

2050kJ 481kcal 24%

Fat

Saturates

Sugars

Salt

15g 9g 76g 0.1g 21% 43% 84% 2%

of the reference intake. See page 134.

Carbohydrate 86g Protein 2g Fibre 1g

YOU WILL NEED

A palette knife, rolling pin, cake smoother, piping bags, small plain nozzle, rose or star nozzle, small paintbrush, a clean pastry brush and a ruler.

2 finest* Victoria sponges 150g unsalted butter 300g icing sugar, plus extra for dusting 2 x 250g packs ready-to-roll black icing For the drip icing 300g white chocolate, finely chopped 150ml double cream 1 x 15g tube green gel food colour

1 Cut around 1 sponge so it has a diameter of 10cm. Make the buttercream as per step 2 of the unicorn method and spread it over both sponges. Don’t stack yet.

2 Cover both cakes in black icing as per step 3 of the unicorn method, rolling a 10cm circle for the small cake.

3 Put the chocolate in a heatproof bowl.

Heat the cream in a pan over a medium heat until bubbles just begin to form, then pour over the chocolate in the bowl and stir. Leave to cool for 5 mins, then stir in food colour until smooth and bright green. Leave to cool to almost room temperature.

4 Pour or pipe the green icing onto the cakes, letting it drip down the sides.

Leave to set slightly, then put the smaller sponge on top. Use a skewer to hold the cakes in place, if necessary.

Each serving contains Energy

2496kJ 595kcal 30%

Fat

Saturates

Sugars

Salt

28g 17g 71g 0.3g 40% 85% 79% 4%

of the reference intake. See page 134.

Carbohydrate 83g Protein 3g Fibre 1g

Expert tips If the buttercream is hard to spread, beat in a little hot water.

Put piping bags in a cup or jug and fold the top over to make them easier to fill.

To cut icing cleanly, use a pizza cutter and ruler.

To cover the cake board, roll out an extra 250g black icing and stick it on with icing sugar mixed with water. Trim, leave to dry, then place the cake on top.

For more frightful Halloween ideas, visit tesco.com/realfood <#Y#>

Making friends isn’t quite so scar y this Halloween – all you need is chocolate!

Vanessa’s Food Love Story…

Vanessa and her son Vernon come from a family of real vampires. Vernon has always been shy, but this Halloween, his mum has a plan. She’s throwing a party for everyone in his class and making his favourite chocolate slime tart. Look out for the Vampire family on TV and watch their story unfold…

VA N E S S A’S ‘ N O T - S O - S C A RY ’ C H O C O L AT E S L I M E TA R T Serves 12 Takes 45 mins, plus cooling and chilling Cost per serve 33p 200g cookies-and-cream biscuits 50g unsalted butter, melted For the slime 2 x 150g pots ready-to-eat custard 1 tsp green gel food colour 1 tsp vanilla extract For the chocolate topping 100g dark chocolate, chopped 100g milk chocolate, chopped 175ml double cream 40g unsalted butter To decorate 50g white chocolate, melted

1 Put the biscuits in a food processor, blitz to crumbs, then stir in the butter.

Press into the base and sides of a loose-bottomed 23cm tart tin, using a spoon to push the mixture into the <#X#>

sides firmly. Put in the freezer while you make the ‘slime’.

2 Mix the custard with the food colour and the vanilla. Pour this onto the chilled base and return to the freezer for at least 40 mins, until firm.

3 Once the slime is almost solid, make the topping. Put the dark and milk chocolate in a bowl. Heat the cream and butter in a pan over a low heat.

Once the butter is melted, remove from the heat, pour the cream mix over the chocolate and stir until melted. Leave to cool for 5 mins, then pour over the frozen slime base.

4 Meanwhile, put the melted white chocolate into a disposable piping bag and snip off the end. Pipe a spiral on top of the tart, then drag a cocktail stick through the spiral out from the

centre, at regular intervals, to create a web pattern.

5 Use any remaining white chocolate to make a spider, if you like. Pipe a circle onto nonstick baking paper, then 8 legs.

Use the cocktail stick to dot on a little chocolate topping for eyes. Chill to set while the tart cools, then remove the paper and lay the spider on the web.

Chill until ready to serve.

6 Before serving, leave the tart at room temperature for 15-20 mins, until easy to slice. Cut into slices at the table and surprise your guests with the slimy filling!

Each serving contains Energy

1446kJ 348kcal 17%

Fat

Saturates

Sugars

Salt

25g 15g 21g 0.2g 35% 75% 23% 3%

of the reference intake. See page 134.

Carbohydrate 28g Protein 3g Fibre 1g

Philadelphia VERSION REPRO OP SUBS ART PRODUCTION CLIENT

1

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BLACK YELLOW MAGENTA CYAN

91TOM1711108.pgs 29.08.2017 11:49

FRIGHTENING FRUIT! It c an b e hard to avoid swe ets at Hallowe en – so why not make these sc ar y sna cks instea d?

WATERMELON JACK-O’-LANTERN DF GF Serves 8 Takes 15 mins Cost per serve 55p

Rest a small watermelon on a flat surface and, using a sharp knife, carve out a large mouth shape with pointy teeth. Scoop out a little of the flesh inside the mouth, chop and set aside.

Carve triangles for eyes and a smaller triangle for a nose. Put the watermelon on a serving plate or cake stand.

Fill the mouth with the chopped watermelon, some halved red grapes and chunks of pineapple and cantaloupe, letting the fruit tumble out onto the plate.

Your jack-o’-lantern will keep in the fridge for 24 hrs, but cut and arrange the fruit to fill the mouth just before serving. It will keep for about 1 hr at room temperature.

Each serving contains Energy

319kJ 75kcal 4%

Sugars

Salt

<1g <1g 18g 1% 1% 20%

Fat

0g 0%

Saturates

of the reference intake. See page 134.

Carbohydrate 18g Protein 1g Fibre 1g 2 of your 5 a day; no added sugar

<#X#>

RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY ALEX LUCK FOOD STYLING JENNA LEITER PROP STYLING REBECCA NEWPORT BACKGROUNDS JENNY IGGLEDEN

HALLOWEEN FUN

K I W I F RO G S

A P P L E S TAC K M O N S T E RS

MUMMIFIED SLUGS

Makes 8 DF GF Takes 30 mins Cost per serve 42p

Makes 8 DF GF Takes 30 mins Cost per serve 49p

GF Makes 8 Takes 40 mins Cost per serve 28p

Cut a peeled kiwi widthways into thick slices and discard (or eat) the curved top and bottom slices. Stack the slices on top of each other to form the body.

Hull and slice a strawberry and put a slice between 2 slices of kiwi for a tongue. Use dark chocolate writing icing to stick a currant in the middle of a mini marshmallow for each eye, then put them on top of the frog. Repeat to make 8 frogs.

Halve an apple horizontally. Cut a thin slice off the bottom half to level it, then cut it into 3 rounds. Squeeze lemon juice over to stop it discolouring. Put the bottom 2 slices on top of each other then lay a length of apple and strawberry Kellogg’s fruit winder on top for a tongue, curling at the end.

Put a row of mini marshmallows on top for teeth, followed by the third slice, then the top half of the apple.

Make the middle 2 slices stick out a little to resemble lips.

Using cocktail sticks, attach 2 green grapes for eyes, with dried cranberries for pupils. Repeat to make 8 monsters.

Remove the sticks before eating.

Melt 75g milk chocolate in a heatproof bowl over a pan of just simmering water. Push a skewer into one end of 8 medjool dates, then roll in the melted chocolate. Place on a baking sheet and freeze for 20 mins or until set. Draw 2 tiny circles of white chocolate writing icing on the front of each chocolate-covered date for eyes, and put a currant in the middle of each for pupils.

Decorate the dates with stripes of white chocolate writing icing to resemble bandages. As part of a balanced diet, this recipe is best enjoyed for a special occasion or treat.

Each frog contains Energy

Fat

Saturates

Sugars

Salt

211kJ 50kcal 3%

<1g 1%

0g 0%

10g 12%

0g 0%

of the reference intake. See page 134.

Carbohydrate 11g Protein 1g Fibre 0g High in vitamin C

Each monster contains

P L U M S P I D E RS GF Makes 8 Takes 30 mins Cost per serve 26p

Energy

Fat

458kJ 108kcal 5%

1g 1%

Sugars

Salt

<1g 23g 1% 25%

0g 0%

Saturates

of the reference intake. See page 134.

Carbohydrate 26g Protein 1g Fibre 3g 1 of your 5 a day

Each slug contains Energy

Fat

Saturates

488kJ 116kcal 6%

3g 5%

2g 9%

Sugars

Salt

20g <1g 22% 1%

of the reference intake. See page 134.

Carbohydrate 20g Protein 1g Fibre 1g

Cut 4 plums in half and remove the stones. Push 8 cocktail sticks into each half (4 on each side) and thread 4 raisins lengthways onto each stick to resemble legs. Poke 2 goji berries into the tops for eyes. Spoon 150g low-fat strawberry yogurt into a small, shallow dish and draw a spiderweb on the surface using chocolate writing icing. Serve alongside the spiders. Make sure kids remove the cocktail sticks before eating! As part of a balanced diet, this recipe is best enjoyed for a special occasion or treat.

Each spider contains Energy

Fat

353kJ 83kcal 4%

1g 1%

Saturates

Sugars

Salt

<1g 18g <1g 1% 20% 1%

of the reference intake. See page 134.

Carbohydrate 19g Protein 2g Fibre 0g

For more spooky Halloween recipes, visit tesco.com/realfood <#Y#>

XXXXXXXXXXXXXXX

LITTLE

MONS

Lucas wears F&F American Footballer, from £12 (5-14 years)

Josh wears F&F Slime Swamp Zombie, from £10 (3-12 years)

Benjamin wears F&F Boys’ Vampire, from £10 (1-10 years)

Abi wears F&F Skull Prom Queen, from £12 (5-14 years)

<#X#> Evelliquas Find these ilproducts ium veliainsae store, et, utempor or onlineaat ditissi tesco.com/direct del mod et, conet vel evelis

Evie wears F&F Girls’ Vampiress, from £10 (3-14 years)

XXXXXXXXXXXXXXX KIDS’ COSTUMES

TERS

Look out for the F&F costume competition on p32 Issabella wears F&F Toddler Cat, from £9 (1-4 years)

Emmerson wears F&F Mermaid, from £10 (3-12 years)

Brooke wears F&F Dark Fairy, from £9 (1-10 years)

Mason wears F&F Toddler Frankie, from £9 (1-4 years)

Jurdon wears F&F Toxic Skeleton, from £9 (1-14 years)

PHOTOGRAPHY TERRY BENSON HAIR AND MAKE-UP OLIVIA FERRER FACE PAINTING RAPHAELLE FIELDHOUSE DRESSER SARITA MORALES

Our spectacularly spooky costumes will make your children the star of the show this Halloween

<#Y#>

Beat Bugs

Beat Bugs is an animated tv series inspired by the music made famous by VERSION

The Beatles

REPRO OP

Beat Bugs is available on Netflix, with artists Pink, Sia, Robbie Williams, James Corden & many more.

The toys magically sing along with the TV show and each other!

7 Figurines to collect!

SUBS

Collect all the plush characters.

ART PRODUCTION

Toys

Each Glowie sings it’s own song!

CLIENT

I’ve Just Seen A Face

Ticket To Ride

Pyjamas

Books

Get Back

DVD

Mr. Moonlight

Meet the BEAT BUGS! Five charming, funny and adventurous little bugs: Jay, Kumi,Crick, Buzz, & Walter www.beatbugs.com TM & ©11:11 Creations

BLACK YELLOW MAGENTA CYAN

91TOM1711214.pgs 31.08.2017 10:25

SCARE TACTICS

TRICK-ORTREAT TIME Dressing up this Halloween?

Here’s all you need to turn into a ghoul in an instant!

WICKED WITCH

Your favourite dress will look wickedly good with these…

Wicked Witch Hat with Hair, £4 Creepy Colour Broom, £3

DRACULA

Add slicked-back hair and a pale face to make everyone’s favourite bloodsucker Frightful Kids’ Cape, £4 Frightful Fangs, 15p

SKELETON

PHOTOGRAPHY GRAHAM SAVILLE

Wear with a black T-shirt and jeans for a simple but scary look Spooky Skull Mask, £5

GHOST BRIDE

Use the kit to create a white face, dark eyes and pale lips Ghost Bride, £6 Freaky Family Make Up Kit, £3 Find these products in store, or online at tesco.com/direct <#Y#>

ClubCard Advertorial

PROMOTION VERSION REPRO OP SUBS

Let’s all go out tonight!

ART

Enjoy good times with friends or family for less, with Tesco Clubcard Reward Partners

PRODUCTION

A

CLIENT

t this time of year you may fancy a little pickme-up. Don’t worry, Tesco Clubcard is on hand, with great suggestions to put a smile on your face. With a little help from a range of Reward Partners, you can turn your Clubcard vouchers into big savings on a night out.

As a thank you for shopping with Tesco, Clubcard holders collect one point for every £1 spent in store or online. Your points are turned into vouchers that are sent out to you in your statement every three months.

Use vouchers to save on your shopping – or make even bigger savings with one of our many Reward Partners.

They can often be worth three times more…

CONTACTLESS CLUBCARD As a Clubcard member, you should have received your new contactless Clubcard in the post by now. It makes collecting points even easier: just tap it at the checkout (the same way you would a contactless payment card) and your Clubcard points will be added.

GET THE APP Midweek treat

Door to door

Family film night

Give yourself the evening off and head to your local Chef & Brewer pub for tasty, seasonal British fare – from classic pies and juicy burgers to mouth-watering 28-day aged steaks. It’s great value too, because you can turn £2.50 in vouchers into £10 to spend on delicious food.

If you’re heading out, why not travel there and back with a fast, easy Uber ride? Just one tap on your smartphone app and a car arrives directly.

Payment is seamless too, giving you more time for fun.

Uber will exchange as little as 50p in vouchers for three times as much to spend.

Turn family time into a great night out by seeing the latest blockbuster at your local Cineworld cinema.

You’ll enjoy an immersive experience with a big screen and crystal-clear Dolby Surround Sound. You can exchange £4.50 in vouchers for an adult cinema ticket.

Chef & Brewer

BLACK YELLOW MAGENTA CYAN

Uber

Cineworld

Your Clubcard will be with you wherever you go if you download the new app to your smartphone. Use it to collect points if you don’t have your Clubcard handy, to check your balance, or to access your vouchers to use at the checkout. Visit the App Store or Google Play to download.

Join today

To find out more, visit tesco.com/clubcard

91TOM1711102.pgs 05.09.2017 13:04

NAILED IT

PRETTY SPOOKY Want to look sc arily goo d this Hallowe en? C elebrit y nail ar tist Lucy Tucker has create d thre e fun st yles

LOOK 1 Scary

PHOTOGRAPHY LEO ACKER NAIL STYLING LUCY TUCKER PROP STYLING REBECCA NEWPORT

1

2

eyes

LOOK 3 Spiderwebs

LOOK 2 Jack-o’-lantern

3

1

1 Apply a base coat, then paint on 2 coats of black polish. Leave to dry completely.

2 Dip the larger end of a dotting tool in white polish and mark 2 adjacent dots on the dried black polish. Leave to dry.

3 Once dry, dip the smaller end of the dotting tool into the black polish and dot 2 black dots inside the white circles to create the eyes. Leave to dry, then finish with a top coat.

Barry M Gelly Hi-Shine Nail Paint in Cotton, £4

2

3

4

1 Apply a base coat, then paint on 1 coat of orange polish. Leave to dry completely.

2 Dip a nail brush or cuticle stick in black polish and paint on 2 small, triangular eyes.

Paint a smaller triangle below the eyes in the centre of the nail for the nose.

3 Use the brush to paint on a black smile.

4 To finish, paint 2 tiny, black triangles above the smile line (they can blend into the smile), then paint 2-3 more on the bottom of the smile line. Once dry, finish with a top coat. Barry M Coconut Infusion in Flip Flop, £5

1

2

3

4

1 Apply a base coat, then paint on 2 coats of red polish. Leave to dry completely.

2 Dip a nail brush in black polish and paint a diagonal stripe across the whole nail from the bottom left corner. Paint a second line to the right of the original stripe and a third line to the left.

3 Use the brush to paint a thin, black, curved line between 2 of the stripes. Fill in 5 curved lines to create a webbed look.

4 Repeat step 3 in the spaces between each of the stripes. Once dry, finish with a top coat. Barry M Nail Paint in Siren, £3

ESSENTIAL TOOLS All three designs use the Pretty 3 Piece Nail Art Kit, £2.25 (left to right: brush, cuticle stick and double-ended dotting tool) and Sally Hansen Complete Salon Manicure in Pat On The Black, £7.

Find these products in store, or buy online at tesco.com/direct <#Y#>

Alpro Smart Breakfast

VERSION

Good mornings start with Alpro

REPRO OP SUBS ART

Exotic Over night Oats

Bowl Red Fruit Brekkie

Ingredients :

Ingredients:

PRODUCTION

eetened Drink nd Roasted Unsw 600ml Alpro Almo 120g bran flakes 400g red fruit ional) akes, roasted (opt 4 tbsp almond fl Preparation: ur bowls and top flakes between fo .

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211 8.3g 0.8g ly! te dia me im 3. Ser ve LOW

LOW

LOW

LOW

Sat. Fats Tot. Sugars

CLIENT

Calories

Fat

11%

12%

4%

Salt

8%

14%

500ml Alpro Coconut Ori ginal Drink 120g rolled oat s 300g of you r favourite e xotic fruit s: avocado, pin mango, eapple...

Sprig of min t

Preparation :

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LOW

Calories

Cream y Oats Ingred

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Just perfe

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g (full recipe

Each servin

LOW Calories

Fat

215

5.0g

11%

7%

LOW

HIGH

Sugars Sat. Fats Tot.

LOW Salt

0.50g 1.0g 31.6g 5%

35%

8%

ie

Fat

178

3.7g

9%

5%

LOW

MED

LOW

Sat. Fats Tot. Sugar s

Salt 1.5g 11.7g 0.17g 8%

13%

3%

with N uts

1L Alpro nts: Plain w 4 tbsp ith Oats 4 tbsp pista almond 2 tbsp fla chios s Fruit o x se e d s f choic 4 t sp c e strawb hia see erries a e.g. 250g of ds nd blue m Prepar berries ixed berries ation: su ch a s 1 . Po u r the Alp ro Plain 2 . Ch o with O p the a ats into lmonds in a no bowls. and pis n-stick ta p chios a a 3. Mix nd roa the flax n until golden st them se e brown. almond s and p ds and chia s eeds w istachio 4. Sprin ith the s. kle the almond an d ch s, pista ia seed chios, s o ve r Oats a fl ax s e e the Alp n d ser v ds ro Plain e with tickles with whatev your fa Each se e rving (1 r n c y ; ea fruit /4 recipe ): sy!

Calories

327 16%

MED Fat

19.3g 28%

LOW

LOW

Sat. Fats Tot

2.4g 11. Sugars .1g

12%

12%

LOW Salt

0.34g 6%

For more delicious recipes visit alpro.com/uk/recipe-inspiration BLACK YELLOW MAGENTA CYAN

91TOM1711117.pgs 01.09.2017 19:16

PARTY TIME

ENTER, IF YOU

DARE…

Turn your home into a haunted house with these creepy decorations

Creepy confetti, £1

Honeycomb ghost, £1.50 Neon skeletons, £1 each Halloween balloons, £1 12-pack

Bloody handprint balloons, £1

LED pumpkin, £5

PHOTOGRAPHY GRAHAM SAVILLE

Spooky scene setter, £4

Trick or treat bowl, £2

Dreadful DJ skeleton, £12

Terrifying tape, £1

Find these products in store, or buy online at tesco.com <#Y#>

Bertolli VERSION REPRO OP SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

91TOM1711116.pgs 05.09.2017 09:40

WEEKEND WEEKEND

SET THE NIGHT ON FIRE G et your friends and family round and make this a B onf ire Night to rememb er with our warming ideas for an autumnal barb e cue

For more Bonfire Night recipes, visit tesco.com/realfood <#Y#>

<#X#>

WEEKEND

C O L E S L AW W I T H C H I C O RY, APPLE AND BLUE CHEESE Serves 6 Takes 20 mins Cost per serve 58p 180g red cabbage, finely shredded 2 heads of chicory, finely shredded 2 Granny Smith apples, quartered, cored and thinly sliced 50g mayonnaise 200g Greek yogurt 1½ tbsp lemon juice 1 garlic clove, crushed ½ x 30g pack flat-leaf parsley, leaves chopped 70g soft blue cheese, such as Gorgonzola, cut into chunks

Mix the cabbage, chicory and apple in a bowl. In a jug, mix the mayonnaise, yogurt, lemon juice and garlic. Season, pour over the shredded salad and mix to coat. Fold through the parsley and the blue cheese, to serve.

Each serving contains Energy

669kJ 161kcal 8%

Fat

Saturates

13g 5g 18% 24%

Sugars

Salt

7g 8%

0.5g 9%

of the reference intake. See page 134.

Carbohydrate 8g Protein 4g Fibre 2g 1 of your 5 a day; source of vitamin C

S T I C K Y M A RM A L A D E RI B S Serves 6 Takes 2 hrs 20 mins Cost per serve £1.73 3 x 600g packs pork ribs olive oil, to drizzle 200ml orange juice 3 spring onions, finely shredded ½ orange, zested For the glaze 200g shredless marmalade 2 garlic cloves, crushed ½ tsp crushed chillies 2 tbsp tomato ketchup 2 tbsp soy sauce 2 tsp soft brown sugar

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the ribs in a large roasting tin, drizzle with a little oil and season. Add the orange juice to the tin and cover tightly with foil.

Roast for 1½-2 hrs, turning the ribs over after 1 hr, until the meat is really tender between the bones.

2 Meanwhile, mix all of the glaze ingredients in a small pan. Bring to the boil, then reduce the heat and simmer gently for 3 mins. Set aside.

Preheat the barbecue, if using.

3 Brush the ribs with a third of the glaze and barbecue for 10-12 mins, turning regularly and basting with more glaze, until charred and sticky.

Alternatively, to finish in the oven, increase the temperature to gas 6, 200°C, fan 180°C. Brush the ribs with a third of the glaze. Roast for 10-15 mins, until charred and sticky, then turn and brush with a little more glaze. Roast for a further 10-15 mins.

4 Transfer to a chopping board, scatter with the spring onion and orange zest, then slice apart and serve with the remaining glaze.

toss to coat. Cook on a hot griddle pan for 7-8 mins, turning occasionally, until browned.

3 Mix the ketchup and Worcestershire sauce to make a glaze. Transfer the sausages and peppers to a large roasting tin lined with baking paper and brush over half the glaze. Cook in the oven for 16-18 mins, until cooked through, turning and basting with the remaining glaze occasionally.

4 Serve the sausages and peppers with the onions, scattered with the remaining thyme leaves.

Each serving contains

G I N G E R- S P I C E D H O T T O D D I E S

Energy

2457kJ 592kcal 30%

Fat

Saturates

Sugars

Each serving contains Energy

1837kJ 440kcal 22%

Fat

Saturates

Sugars

Salt

19g 5g 26g 2.7g 27% 26% 29% 45%

of the reference intake. See page 134.

Carbohydrate 38g Protein 27g Fibre 6g

Salt

44g 16g 10g 1.0g 63% 80% 11% 17%

of the reference intake. See page 134.

Carbohydrate 12g Protein 37g Fibre 0g

G L A Z E D S AU S AG E S W I T H B E E R A N D M U S TA RD O N I O N S Serves 6 Takes 40 mins Cost per serve £1.67 12 chicken sausages 3 red peppers, seeded and cut into chunky strips olive oil, to drizzle 6 tbsp tomato ketchup 6 tbsp Worcestershire sauce For the onions 2 tbsp olive oil knob of butter 4 large onions, thinly sliced 3 thyme sprigs, leaves chopped, plus extra leaves to garnish 500ml pale ale 1 tbsp Dijon mustard

1 Preheat the oven to gas 6, 200°C, fan 180°C. For the onions, heat the oil and butter in a wide saucepan over a low heat. Add the onions, season, then fry for 15 mins, stirring occasionally. Add the thyme and a pinch of sugar and cook for 5 mins. Pour over the ale and bubble vigorously for 10 mins. Stir in the mustard. Set aside.

2 Meanwhile, put the sausages and peppers in a bowl, add the oil and

Serves 6 Takes 5 mins Cost per serve £1.14

MEN EDITU

PAG E7

400ml apple juice 8 cloves 1 lemon, zest pared into 6 strips 6cm piece ginger, peeled and cut into 6 thin slices 360ml whisky 2 tbsp ginger syrup (from a jar of stem ginger) 1 tbsp lemon juice 6 cinnamon sticks

1 Heat the apple juice with the cloves, lemon zest and ginger slices in a small pan over a low heat until it reaches a simmer. Remove from the heat.

2 Divide the whisky between 6 warmed glasses, then add 1 tsp ginger syrup and ½ tsp lemon juice to each.

3 Discard the cloves from the hot apple juice, then divide between the glasses. Add a cinnamon stick to each glass, stir, and serve.

Each serving contains Energy

Fat

Saturates

702kJ 169kcal 8%

0g 0%

0g 0%

Sugars

Salt

9g 0.0g 10% 0%

of the reference intake. See page 134.

Carbohydrate 9g Protein 0g Fibre 1g

For more Bonfire Night recipes, visit tesco.com/realfood <#Y#>

S P I C Y H A RI S S A A N D V E G E TA B L E B A K E

F I RE - ROA S T E D B A BY P O TAT O E S

MEN EDITU

Serves 6 Takes 1½ hrs Cost per serve 95p

PAG E7

300g pumpkin or butternut squash, peeled, seeded and chopped into small chunks 250g parsnips, scrubbed and chopped into small chunks 250g beetroots, scrubbed and chopped into small chunks 1-2 tbsp harissa, to taste 3½ tbsp olive oil 1 red pepper, seeded and roughly chopped 1 large onion, chopped 2 garlic cloves, chopped 1½ tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 x 400g tins chopped tomatoes 1 x 400g tin cannellini beans, drained and rinsed handful chopped parsley 100g ciabatta, torn ½ lemon, zested

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the pumpkin (or squash), parsnip and beetroot in a shallow roasting tray, add the harissa and 1 tbsp oil, and stir to coat. Season with salt, then roast for 40 mins, adding the red pepper after 15 mins.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium-low heat, add the onion and cook for 5 mins, or until softened. Stir in the garlic and spices and cook for another 2 mins. Add the chopped tomatoes and cook for 20 mins, stirring occasionally. Stir through the cannellini beans and set aside.

3 Stir the roasted vegetables into the tomato sauce with 200ml water and half the chopped parsley. Spoon into a 25cm pie dish.

4 In a food processor, pulse the bread very briefly into chunks. Mix with the remaining parsley, the remaining 11/2 tbsp oil and lemon zest. Sprinkle evenly over the top. Bake in the oven for 30 mins, or until piping hot.

Each serving contains Energy

Fat

Saturates

1003kJ 239kcal 12%

9g 13%

1g 7%

Sugars

Salt

15g 0.7g 16% 12%

of the reference intake. See page 134.

Carbohydrate 32g Protein 9g Fibre 8g 2 of your 5 a day; low in saturates

Serves 6 Takes 1½ hrs Cost per serve 44p 750g miniature potatoes or small new potatoes, halved if large 1 tbsp olive oil 1/2 tsp cayenne pepper For the dip 1 large garlic clove, crushed 1 lemon, zested and juiced 2 tbsp extra-virgin olive oil, plus extra for drizzling 250g half-fat crème fraîche 3 tbsp finely chopped mint or dill

1 Preheat the barbecue, if using, or preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes with a fork and divide between 2 large sheets of foil. Drizzle with the oil, then sprinkle with the cayenne pepper and season.

Scrunch up the sides of the foil to make two parcels. Leave a little room above the potatoes to allow the steam to circulate in the parcels.

2 Bury the parcels in the white embers of the barbecue or bonfire for 1 hr 15 mins, or until cooked through and tender. Alternatively, roast the parcels on the top shelf of the oven for the same amount of time.

3 Meanwhile, make the dip. Mix the garlic with the lemon zest and olive oil. Fold this into the crème fraîche with lemon juice, to taste, and the mint or dill. Serve, drizzled with a little extra oil, alongside the potatoes for dipping.

Each serving contains Energy

889kJ 212kcal 11%

Fat

Saturates

12g 5g 17% 26%

Sugars

Salt

3g 4%

0.2g 4%

of the reference intake. See page 134.

Carbohydrate 23g Protein 4g Fibre 2g Source of vitamin C; source of vitamin B6

STAY SAFE If cooking the spuds on the embers of a bonfire, make sure the flames have died down and place where you can easily retrieve the parcels with tongs.

<#X#> For more Bonfire Night recipes, visit tesco.com/realfood

WEEKEND

<#Y#>

B O N F I RE B A N O F F E E P I E Serves 12 Takes 30 mins, plus chilling Cost per serve 49p 300g ginger nut biscuits or digestives 100g butter, melted 5 bananas, peeled, sliced lengthways, then in half 1 x 397g tin caramel, such as Carnation 3 x 200g bags marshmallows

1 Line the base of a 21cm loosebottomed tart tin (3.5cm deep) with nonstick baking paper. Blitz the <#X#>

biscuits in a food processor until they reach a fine crumb, mix with the melted butter and spoon into the tin.

Use the back of a spoon to press the biscuits into the base and up the sides. Chill in the fridge for 30 mins.

2 Lay the bananas on the base in an even layer. Spoon the caramel into a bowl, stir well until smooth, then pour evenly over the bananas, to the top of the biscuit case. Chill for 30 mins.

3 Preheat the grill to high. Arrange the marshmallows on top, starting with an even layer all over, then pile up to 2 or 3 high in the centre (check how much room you have under the grill first). Grill

for 15 secs, or until gooey and brown on top. Decorate with cake sparklers, if you like*.

Each serving contains Energy

2016kJ 477kcal 24%

Fat

Saturates

Sugars

Salt

13g 8g 67g 0.4g 19% 38% 74% 6%

of the reference intake. See page 134.

Carbohydrate 87g Protein 6g Fibre 1g

Flash of inspiration To find even more Bonfire Night food ideas, visit tes.co/bonfiretop10

RECIPES LUCY O’REILLY PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD *Source sparklers designed for use on food and use over a non-flammable surface. Always follow the safety instructions on the sparkler packet and keep sparklers away from any part of the body, children and flammable materials. Do not touch spent sparklers, as they remain very hot.

WEEKEND

Pernod VERSION

Discover

REPRO OP

EXPERTLY SELECTED

Whiskies

SUBS

P E R F E C T LY C U R A T E D F O R W H E N T H E N I G H T S D R AW I N

ART

“Simply beautiful - This is an uncomplicated, smooth malt.

Perfect for sharing with good friends (but they have to be good friends!)”

PRODUCTION

“This whisky has a rich and deep flavour, with balanced notes of fruits and spices. A sherried character with rich chocolate, toffee, cinnamon and ginger.”

“Perfect tipple - A classic blended whisky, very easy to drink and over ice the flavour completely changes, perfect for that after food dram.”

- Mike, Poole

- Steve, Swansea

- John, Bournemouth

CLIENT

SMOOTH RICH BALANCED

Whilst stocks last and subject to store availability.

Reviews from consumers on pernod-ricard.com

BLACK YELLOW MAGENTA CYAN

DRINK RESPONSIBLY

91TOM1711120.pgs 05.09.2017 10:20

Aunt Bessies VERSION REPRO OP SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

91TOM1711127.pgs 05.09.2017 13:46

SUGAR AND SPICE

puddings

Autumn is comfor t foo d season, so tuck into these classic school puds â&#x20AC;&#x201C; up date d with warming spices and seasonal fruit

Spiced brioche bread and butter pudding ( re c i p e o n p7 5 )

For more pudding inspiration, visit tesco.com/realfood <#Y#>

S l o w - c o o ke r s t a r a n is e r i c e p u d d i n g ( re c i p e o p p o s i te )

<#X#>

SUGAR AND SPICE

S L O W - C O O K E R S TA R A N I S E RI C E P U D D I N G

P L U M A N D C A RDA M O M TA R T S Makes 4 Takes 1 hr 10 mins, plus chilling and cooling Cost per serve £1.03

Serves 4 Takes 2 hrs 40 mins, plus infusing Cost per serve 72pxxxxxx 1.2ltr milk 2 whole star anise ½ tsp ground cinnamon 1 vanilla pod 125g pudding rice, rinsed 25g caster sugar 20g butter ½ tsp grated nutmeg, plus extra to serve dark chocolate curls, cut from a 10g piece with a vegetable peeler, to serve

NO SLOW COOKER?

In step 2, simmer the ingredients, apart from the sugar, in a pan for 35 mins, then stir through the sugar and continue with step 3.

1 Pour the milk into a saucepan and add the star anise and cinnamon.

Split the vanilla pod, scrape the seeds into the pan, then add the pod too.

Heat until just beginning to simmer, then remove from the heat. Set aside to infuse for 15 mins, stirring occasionally. Remove the vanilla pod.

2 Put the infused milk and star anise in a slow cooker along with the pudding rice, sugar, butter and nutmeg. Stir well. Cook on high for 2-2½ hrs, stirring every hour, until the rice has absorbed most of the liquid and has a creamy texture.

3 Remove the star anise and serve with an extra grating of nutmeg, if you like. Top with the dark chocolate curls.

Each serving contains Energy

1318kJ 312kcal 16%

Fat

Saturates

Sugars

Salt

10g 6g 21g 0.3g 14% 30% 23% 6%

of the reference intake. See page 134.

Carbohydrate 48g Protein 13g Fibre 1g High in vitamin B12; source of protein

Perfect partner For an added flavour twist, swirl a heaped teaspoon of finest* Lemon Curd, £1.90/320g (59p/100g) through each serving.

150g plain flour, plus extra for dusting 75g ground almonds 75g caster sugar 150g butter, chilled and diced, plus extra for greasing 2-3 tbsp milk, plus extra for brushing icing sugar, for dusting, to serve clotted cream, to serve For the plum filling 8 firm plums, halved and stoned 4 tbsp caster sugar 4 tbsp bramble jelly 7 cardamom pods, seeds removed and finely ground, pods discarded 2 tsp ground arrowroot, mixed with 1 tbsp water

1 To make the pastry, sift the flour into a large bowl and add the almonds and sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the milk, 1 tbsp at a time, until the pastry starts to clump together. Transfer to a floured surface and use your hands to combine. Wrap in clingfilm and chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C. 2 Meanwhile, make the filling. Put the plums in a saucepan with the caster sugar, bramble jelly, 1 tbsp water and the ground cardamom seeds. Gently heat, stirring, until the sugar has dissolved and the jelly has melted.

Simmer for 3-5 mins until the plums have softened a little. Stir in the arrowroot mix, then bring to the boil, stirring gently. Remove from the heat and leave to cool for 10 mins.

3 Roll out the pastry on a work surface dusted with flour. Grease 4 x 10cm loose-bottomed tart tins and line with the pastry. Trim off any excess pastry.

4 Gather the pastry trimmings together and roll out to a long strip about the width of the tart tins. Cut into 24 x 1cm-thick strips, about 10cm in length. Divide the plum filling between the pastry cases, then carefully weave 6 pastry strips in a lattice pattern across the top of each.

Secure the ends with a little milk, and trim to neaten. Brush with milk and bake for 20 mins, or until golden.

5 Leave the tarts to cool in the tins for at least 15 mins. Remove and dust with icing sugar. Serve with clotted cream.

Each tart contains Energy

2764kJ 660kcal 33%

Fat

Saturates

Sugars

Salt

38g 18g 48g 0.2g 54% 88% 53% 3%

of the reference intake. See page 134.

Carbohydrate 77g Protein 8g Fibre 4g

S P I C E D B RI O C H E B RE A D AND BUT TER PUDDING

MEN EDITU

Serves 6 Takes 50 mins Cost per serve 92p

PAG E7

15g butter, plus extra for greasing 8 chunky (roughly 2cm thick) slices cut from a brioche loaf 3 eggs, beaten 2 tbsp caster sugar 300ml milk 50ml double cream 2 tsp cinnamon, plus extra for dusting (optional) 50g raisins 2 figs, quartered 3 tbsp maple syrup, for brushing 1 tbsp flaked almonds

1 Preheat the oven to gas 4, 180°C, fan 160°C. Butter the slices of brioche on one side. Cut in half diagonally.

In a large jug, combine the eggs, sugar, milk, cream and cinnamon.

2 Arrange half the brioche slices, butter side up, in the base of a baking dish greased with butter. Scatter over half the raisins. Lay the remaining brioche on top and scatter with the remaining raisins. Pour over the milk mixture, bake for 20 mins, then remove and nestle the figs in between the brioche.

Brush the figs and brioche with most of the maple syrup. Scatter the flaked almonds on top.

3 Bake for a further 15-20 mins, until just set in the middle. Serve brushed with the remaining maple syrup and dusted with extra cinnamon, if you like.

Each serving contains Energy

1872kJ 446kcal 22%

Fat

Saturates

Sugars

Salt

21g 11g 27g 0.8g 30% 57% 29% 13%

of the reference intake. See page 134.

Carbohydrate 54g Protein 11g Fibre 3g

For more pudding inspiration, visit tesco.com/realfood <#Y#>

Plum and cardamom t a r t s ( re c i p e o n p7 5 )

<#X#> For more pudding inspiration, visit tesco.com/realfood

SUGAR AND SPICE

O R A N G E , C L OV E A N D G I N G E R T RE AC L E S P O N G E Serves 6 Takes 1 hr 20 mins Cost per serve 57p

RECIPES ANGELA ROMEO PHOTOGRAPHY GARETH MORGANS FOOD STYLING SUE HENDERSON PROP STYLING LUIS PERAL

125g unsalted butter, softened, plus extra for greasing 2 tbsp golden syrup, plus 4 tbsp extra for drizzling 2 tbsp fresh white breadcrumbs 1 orange, zested, plus 2 tbsp juice 125g golden caster sugar 2 stem ginger balls, finely chopped, plus 2 tsp syrup from the jar 2 large eggs 125g self-raising flour 1 tsp ground cloves For the decoration 200g caster sugar, plus extra for sprinkling 2 small oranges, thinly sliced and seeded 1 orange, zest pared with a vegetable peeler, then cut into long thin strips

1 Grease a 750ml microwave-safe bowl generously with butter.

In a mixing bowl, combine the golden syrup with the breadcrumbs and orange juice. Spoon into the base of the pudding basin.

2 In a separate bowl, beat the butter with the sugar, 1 tsp of the ginger syrup and the orange zest, then add the eggs, one at a time, beating well between each addition.

Sift in the flour and cloves, then fold through. Stir through the chopped stem ginger. Spoon into the basin on top of the golden syrup mixture.

3 Lay a large sheet of baking paper on top of a sheet of foil. Fold a pleat in the centre of the foil and paper to give the pudding room to rise as it cooks.

Cover the top of the pudding basin so that the paper is next to the sponge mix and the foil is on the outside. Tie tightly with kitchen string to secure. Put an upturned saucer in a large, lidded saucepan. Place the pudding on top and pour enough boiling water into the pan to come halfway up the side of the bowl.

Cover with a lid and simmer for 1 hr or until an inserted skewer comes out clean. Leave to cool for 15 mins.

4 Meanwhile, for the decoration, put the caster sugar in a pan with 250ml water.

Bring to a boil over a medium-high heat, stirring until the sugar dissolves. Add the orange slices and pared orange strips, then simmer for 10-12 mins, until tender and the pith is translucent. Transfer the orange slices and strips to a wire rack set over a baking tray to cool.

5 When the strips are cool enough to handle, wind them around a skewer or chopstick to create a spiral effect.

Sprinkle with caster sugar and leave to cool completely.

6 For the drizzle, mix the remaining golden and ginger syrups. Use a small palette knife to run around the edge of the pudding, then invert onto a serving plate. Spoon over half the drizzle. Decorate with the orange slices and spirals, then spoon over the remaining drizzle.

Each serving contains Energy

2499kJ 594kcal 30%

Fat

Saturates

Sugars

Salt

22g 12g 77g 0.5g 31% 60% 85% 8%

of the reference intake. See page 134.

Carbohydrate 100g Protein 6g Fibre 2g

SHORT ON TIME?

This treacle sponge can be cooked in the microwave.

Cover with a single layer of baking paper (without the foil) with a pleat in the middle. Tie with kitchen string to secure, then cook on high (at 800W) for just 5 mins. It will still taste delicious!

<#Y#>

VERSION REPRO OP

Midweek magic

SUBS

Make weeknights extra special with quality ingredients and recipes that are simple, quick and delicious

ART

GAMMON POT PIE Makes 4 Takes 30 mins Cost per serve £1.79

PRODUCTION CLIENT

100g Tenderstem broccoli, cut into bite-sized pieces 125g peas, fresh or frozen 2½ tbsp olive oil 1 x 460g pack finest* unsmoked Wiltshire cure gammon steaks, cut into bite-sized pieces 4 spring onions, trimmed and sliced 4 tbsp half-fat crème fraîche 1 tsp English mustard 4 sheets ready-rolled filo pastry

1 Preheat the oven to gas 4, 180°C, fan 160°C. Cook the broccoli and peas

in a pan of boiling water for 4-5 mins, until tender. Drain.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat and cook the gammon for 3-4 mins. Add the spring onion and cook for a further 1-2 mins.

3 Stir the crème fraîche and mustard into the gammon. Add the broccoli and peas, cook for 1-2 mins, then transfer the mixture to 4 small pie dishes.

4 Brush the filo sheets with the remaining olive oil, then scrunch them up to fit the top of the pie dishes, completely covering the filling. Bake for 15 mins, or until golden.

Each serving contains Energy

1652kJ 394kcal 20%

Fat

Saturates

20g 5g 28% 27%

Sugars

Salt

4g 4%

4g 73%

of the reference intake. See page 134.

Carbohydrate 28g Protein 28g Fibre 5g

T H A I P O RK A N D G I N G E R S T I R- F RY Serves 4 Takes 20 mins Cost per serve £1.73 1 tbsp olive oil 2 garlic cloves, finely chopped 2cm piece ginger, peeled and cut into strips 1 x 500g pack pork stir-fry strips 1 red pepper, seeded and sliced into strips 1 yellow pepper, seeded and cut into strips 1 x 175g pack baby corn and mangetout, corn halved and mangetout shredded ½ tbsp soy sauce 175g egg noodles ½ x 30g pack coriander, chopped, plus extra to garnish 2 limes, ½ juiced, the rest sliced, to serve

BLACK YELLOW MAGENTA CYAN

1 Heat the oil in a wok or large frying pan set over a high heat. Add the garlic, ginger and pork, and fry for 3 mins.

2 Add the peppers, baby corn and mangetout and fry, stirring, for 1 min before adding the soy sauce and 1 tbsp water. Cover the pan and cook over a gentle heat for 5 mins.

3 Meanwhile, cook the noodles to pack instructions. Drain.

4 Add the noodles to the vegetables and stir-fry for 2 mins. Stir in half the coriander leaves and the lime juice.

5 To serve, divide between plates, garnish with the remaining coriander and serve with the lime wedges.

Each serving contains Energy

1605kJ 381kcal 19%

Fat

Saturates

10g 3g 14% 13%

Sugars

Salt

6g 7%

0.7g 11%

of the reference intake. See page 134.

Carbohydrate 38g Protein 36g Fibre 5g

91TOM1711104.pgs 01.09.2017 18:49

Cranswick Advertorial

PROMOTION

WHAT’S COOKING

DINNER for two

Go global with our speedy ‘fakeaway’ dinners

KUNG PAO BEEF

THAI PR AWN SKEWERS WITH GRAPEFRUIT SAL AD

BUILD -YOUR- OWN CHICKEN BURRITO

PAL AK PANEER For more delicious meal inspiration, visit tesco.com/realfood <#Y#>

WHAT’S COOKING

Serves 2 Takes 20 mins Cost per serve £1.72 1 tbsp olive oil 2 boneless chicken thighs (about 220g), cut into thin strips ½ red pepper, seeded and cut into thin strips 1 tsp ground cumin ½ tsp smoked paprika ¼ tsp crushed chillies 1 tbsp sundried tomato paste 1 tbsp tomato purée 1 tsp lime juice, plus wedges to serve (optional) ½ x 250g pack microwave wholegrain rice 70g drained black beans, from a tin To serve soured cream (optional) 30g Gruyère, grated 1 Little Gem lettuce, shredded 2 large tortilla wraps

PA L A K PA N E E R Serves 2 (freeze curry after step 3) Takes 30 mins Cost per serve £1.76 1 tbsp vegetable oil ½ tsp cumin seeds 2.5cm piece ginger, finely chopped 4 garlic cloves, finely chopped 1 red onion, finely chopped 1 tomato, finely chopped ¼ tsp each turmeric and chilli powder 1½ tsp garam masala 1 x 200g pack spinach ½ x 226g pack paneer, cut into 2cm cubes 1 tsp lime juice 2 tbsp double cream (optional) ½ red chilli, finely sliced small handful coriander leaves 2 mini garlic & coriander naan breads, warmed, to serve

1 Heat the oil in a large, nonstick frying pan over a high heat. Add the chicken and pepper, and stir-fry for 6-8 mins until the chicken is golden and completely cooked through.

2 Reduce the heat to low and add the spices, tomato paste, purée and a pinch of salt. Pour in 2 tbsp water and mix until the sauce coats the meat. Stir in the lime juice, then remove from the heat.

3 Meanwhile, heat the rice following the pack instructions.

Tip into a serving bowl and mix in the beans.

4 Put the soured cream (if using) and Gruyère in small bowls and serve at the table, along with the chicken and peppers, rice mix, lettuce, tortillas and lime wedges, if using.

Each serving contains Energy

2608kJ 622kcal 31%

Fat

Saturates

Sugars

Salt

6g 7%

2.6g 44%

27g 9g 39% 43%

of the reference intake. See page 134.

Carbohydrate 58g Protein 34g Fibre 8g

garlic. Cook, stirring, for 20 secs until fragrant. Add the onion and cook, stirring occasionally, for 4-5 mins, until golden. Add the tomato and cook, stirring occasionally, for 2-3 mins until broken down.

2 Add the spices and 200ml water to the pan. Stir well, then bring to a simmer. Add the spinach and cook for 1-2 mins until wilted. Transfer the mix to a blender and pulse until smooth.

3 Pour the sauce back into the pan. Season and bring to the boil, then reduce the heat and simmer for 5 mins. Add the paneer and lime juice, mix well and cook for 3-4 mins, until warmed through.

4 Divide the curry between 2 bowls. Drizzle over the cream, if using, and garnish with the chilli and coriander. Serve with the warmed naans.

Each serving contains

1 Heat the oil in a deep pan over a medium heat. Add the cumin seeds, let them crackle for a few secs, then add the ginger and

Energy

1804kJ 433kcal 22%

Fat

Saturates

Sugars

Salt

25g 11g 9g 1.3g 35% 54% 10% 22%

of the reference intake. See page 134.

Carbohydrate 34g Protein 20g Fibre 7g

<#X#> For more delicious meal inspiration, visit tesco.com/realfood

K U N G PAO B E E F Serves 2 DF (freeze stir-fry only) Takes 20 mins Cost per serve £2.66 160g basmati rice 1½ tsp each Shaohsing rice wine, dark soy and light soy sauces ½ tsp white wine vinegar 1 tsp cornflour 1 tbsp vegetable oil 35g unsalted peanuts or cashews 1 x 250g pack beef sirloin steak, fat trimmed, sliced into strips 2 garlic cloves, finely sliced 2.5cm piece ginger, cut into matchsticks 3 spring onions, sliced diagonally ½ tsp Szechuan peppercorns, ground to a powder (optional) 1 tsp crushed chillies

2 tbsp water and the cornflour to make a smooth sauce.

3 Heat a wok over a high heat.

Add the oil, swirling around the pan to coat. Add the nuts and stir-fry for 30-40 secs, until golden. Remove with a slotted spoon and set aside.

4 Add the beef to the wok and sear on a high heat for 1-2 mins, stirring. Add the garlic, ginger and two-thirds of the spring onions, and stir-fry for 2-3 mins, until the beef is just cooked. Add the Szechuan pepper, if using, and the chillies. Stir-fry for 30 secs, until fragrant.

5 Whisk the sauce again, pour over the beef and stir-fry for 1-2 mins. Add the remaining spring onion, mix together and serve with the rice.

1 Cook the rice to pack instructions, then drain. Put the colander over the pan, cover, and set aside to let the rice steam.

2 Meanwhile, whisk the rice wine, soy sauces and vinegar with

Each serving contains

T H A I P R AW N S K E W E RS W I T H G R A P E F RU I T S A L A D

1 Soak 4 wooden skewers in cold water for 10 mins. Mix the prawns and curry paste in a bowl, then thread onto the skewers. Heat a griddle pan over a high heat and cook the prawns for 2-3 mins each side, until cooked through and charred.

2 Heat 2cm oil in a deep pan over a medium-high heat. Test if the oil is hot by dropping in one of the noodle pieces; it should puff up immediately. In batches, drop the noodles into the oil for a few secs to puff up, then remove and drain on kitchen paper.

3 Whisk the lime juice, fish sauce, 2 tsp vegetable oil and sugar in a mixing bowl. Add the grapefruit, vegetables, chilli, nuts and herbs. Add three-quarters of the noodles and toss together.

Serve with the cooked prawns and remaining noodles.

M

EN Serves 2 DF GF EDITU Takes 25 mins PAG E7 Cost per serve £3.06Xxxx xxxxxx, 1 x 165g pack raw peeled king prawns 2 tbsp red curry paste 2 tsp vegetable oil, plus extra for frying 50g dried vermicelli rice noodles, broken up 1 lime, juiced 1 tsp fish sauce 1 tsp caster sugar 1 grapefruit, segmented 1 carrot, grated ½ cucumber, finely sliced, or cut into thin rounds 200g red cabbage, finely sliced ½ red chilli, seeded and finely chopped 15g cashew nuts 1 x 30g pack coriander, leaves and stalks roughly chopped small handful mint leaves, finely chopped

Energy

2592kJ 616kcal 31%

Fat

Saturates

Sugars

Salt

2g 3%

1.0g 16%

20g 5g 29% 24%

of the reference intake. See page 134.

Carbohydrate 73g Protein 41g Fibre 3g Low in saturates; high in protein; source of vitamin B12; source of phosphorus

Each serving contains Energy

1775kJ 425kcal 21%

Fat

Saturates

Sugars

Salt

21g 3g 16g 1.2g 30% 14% 18% 20%

of the reference intake. See page 134.

Carbohydrate 39g Protein 21g Fibre 7g 2 of your 5 a day; source of vitamin C; high in protein; low in saturates

RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT

B U I L D - YO U R- O W N C H I C K E N B U RRI T O

Tesco Delivery saver

VERSION REPRO OP SUBS ART PRODUCTION CLIENT

The best things in life are free

Have your shopping delivered free for 30 days. Shop every day if you want, as long as you spend over £40 each time. Find out more at tesco.com/ds

Like the 30-day Delivery Saver trial Terms and conditions apply. See tesco.com/ds for details.

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91TOM1711132.pgs 05.09.2017 19:27

Crockpot VERSION REPRO OP SUBS ART PRODUCTION CLIENT

SLOW COOKING HAS EVOLVED! Try something different this October with this 5 Spice Caramelised Belly Pork from Crock-Pot®

5 SPICE CARAMELISED BELLY PORK Serves 6 as a starter or 4 with accompaniments • • •

T

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. Slow cooking has even become the adventurous way of cooking great food, with recipes evolving beyond stews and casseroles to include restaurant-ready delights such as the incredible Belly Pork featured here! But why not try Mexican Enchiladas? Or Asian-Style Lamb? Or Malaysian Curry? Or desserts such as Chocolate Lava Pudding or Crème Brûlée.

The possibilities are endless!

An American classic with a 45-year heritage, Crock-Pot® is the original slow cooker. Using your slow cooker is easy – simply prepare the ingredients, transfer them to your Crock-Pot® slow cooker, 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.

Start slow cooking with Crock-Pot® and you can be sure of easy, exciting and homemade meals at the end of your day.

LIFT THE LID This 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 (pictured), 5.7 litres, serves 6; Crock-Pot® Manual Slow Cooker, 3.5 litres.

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

BLACK YELLOW MAGENTA CYAN

• • •

1 kg belly pork, cut into approx 3cm pieces 30ml vegetable oil 10 shallots, finely chopped 2 cloves of garlic, finely chopped 80ml soy sauce 125g palm sugar

•

3 star anise

•

10g Chinese 5 spice paste

•

30ml fish sauce To serve - freshly chopped coriander, steamed jasmine rice and shredded spring onions.

•

1.

Add 1 tbsp vegetable oil to a suitable frying pan and heat until hot. Add the belly pork in batches and sauté until browned, remove each batch with a slotted spoon and place into the removable bowl.

2.

Add the shallots and garlic.

3.

Into a small bowl, place the soy sauce, palm sugar, star anise, Chinese 5 spice paste and fish sauce. Mix well until combined.

4.

Pour over the belly pork, cover with the lid and cook on Low for 6-7 hours or High for 4-5 hours until tender.

5.

To achieve a sticky texture, remove the pork from the sauce and place onto an oven tray.

Cook in a hot oven for 5-10 minutes until crisp.

6.

Serve alongside a jug of the sauce, steamed jasmine rice and topped with some shredded spring onions and chopped coriander.

JOIN US ON...

DISCOVER MORE AT CROCKPOT.CO.UK

91TOM1711114.pgs 05.09.2017 13:05

FAB FAKEAWAY

CURRY CLUB

Ne e d a reason to stay in on Friday night? This aromatic, Indian-inspire d feast is the  p er fe c t excuse

M I N I P O P PA D O M S W I T H D I P S Serves 6 Takes 45 mins Cost per serve ` Coriander dip

MEN EDITU

PAG E7

Blitz 1 x 30g pack coriander, 10 mint leaves, 1 chopped garlic clove, 2 chopped spring onions, 1 seeded green chilli and 1 tbsp lemon juice with 2 tbsp water to a bright green, smooth paste.

Fold through 150g natural yogurt,

season and add a little more lemon juice to taste.

Chunky raita

Peel 1 cucumber, slice in half lengthways, seed, then finely dice.

Halve 1 medium vine tomato, seed, then finely dice. Mix with 200g natural yogurt, 2 tbsp each shredded mint and coriander leaves, and a pinch of cayenne pepper. Season to taste.

Mango salsa

Mix 1 peeled, stoned and diced mango with 1 seeded and finely diced red

chilli, 1 tbsp finely chopped coriander leaves and the juice of 1 lime. Season to taste.

To serve

Tip 1 x 70g bag mini poppadoms into a bowl and serve alongside the dips.

Each serving contains Energy

Fat

Saturates

490kJ 116kcal 6%

5g 7%

1g 4%

Sugars

Salt

9g 1.0g 10% 16%

of the reference intake. See page 134.

Carbohydrate 13g Protein 6g Fibre 1g Source of vitamin C; low in saturates; source of protein

For more flavour-packed curry recipes, visit tesco.com/realfood <#Y#>

NIGELLA SEED NAANS Serves 6 Takes 35 mins, plus rising Cost per serve 12p 1 x 7g sachet fast-action dried yeast 1 tsp caster sugar 250g strong white flour, plus extra for dusting 1 tsp salt 3 tbsp natural yogurt 2 tbsp unsalted butter or ghee, melted vegetable oil, for greasing 1 tsp nigella seeds chilli oil, to serve (optional)

1 Mix the yeast and sugar with 125ml lukewarm water. Set aside for 5 mins, or until frothy and starting to bubble.

2 Mix the flour with the salt in a large bowl. Make a well in the centre and add the yeast mixture, yogurt and 1 tbsp of the butter. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.

GET AHEAD

3 Lightly grease a large bowl with oil.

On a lightly floured surface, knead the dough for 8 mins, or until smooth. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hr, or until doubled in size.

4 Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness.

5 In a nonstick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining butter and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans. To serve, drizzle with the chilli oil, if using.

Each serving contains

. Energy

823kJ 195kcal 10%

Saturates

Sugars

Salt

2g 12%

2g 2%

0.5g 9%

of the reference intake. See page 134.

Carbohydrate 34g Protein 5g Fibre 2g Source of folate; source of calcium

Make the cauliflower in advance, then reheat in the oven, covered with foil, for the last 20 mins of the biryaniâ&#x20AC;&#x2122;s cooking time.

<#X#> For more flavour-packed curry recipes, visit tesco.com/realfood

Fat

5g 8%

FAB FAKEAWAY

SP ICE - ROA S T E D CAULIF LO W E R Serves 6 Takes 30 mins Cost per serve 40p 1 tsp each ground cumin and coriander ½ tsp each ground turmeric and crushed chillies 2 tbsp olive oil 1 large cauliflower, cut into small florets ½ lemon, cut into wedges 1 tbsp each coriander and parsley leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the spices, oil and ½ tsp salt. Add the cauliflower, stirring to coat. Put on a baking tray and roast for 25 mins, turning halfway through, until the edges start to caramelise.

2 Spoon the cauliflower into a serving dish. To serve, squeeze over the lemon wedges and scatter with the herbs.

Each serving contains

. Energy

266kJ 64kcal 3%

L A M B B I RYA N I Serves 6 Takes 1 hr, plus soaking and marinating Cost per serve £2.44 250g natural yogurt 3 garlic cloves, crushed 5cm piece ginger, peeled and grated 2½ tsp each ground cumin and coriander 1 tsp each ground cinnamon and crushed chillies 3 x 300g packs diced lamb, fat trimmed ½ tsp saffron, crushed 450g basmati rice 4 tbsp vegetable oil 20g butter or ghee, melted 2 large onions, finely sliced 1 cinnamon stick 8 cardamom pods, lightly crushed 1 x 80g pack pomegranate seeds, to serve handful coriander leaves, to serve

1 Mix the yogurt, garlic, ginger, ground spices and 1 tsp salt in a large nonmetallic bowl. Add the lamb, stirring to coat. Cover, chill and marinate for at least 4 hrs, or overnight.

2 Bring to room temperature 30 mins before cooking. Soak the saffron in 90ml warm water for 20 mins. Rinse the rice in a sieve, then soak in cold water for 20 mins.

3 Preheat the oven to gas 3, 160°C, fan 140°C. In a lidded, flameproof casserole, heat the oil and butter over a low heat.

Add the onions and fry for 20 mins, stirring occasionally, until golden and slightly crispy. Remove the onions with a slotted spoon, drain on kitchen paper and sprinkle with salt. Drain the oil from the dish, leaving 3 tbsp behind. Set aside.

4 Drain the soaked rice, then put in a saucepan with the cinnamon stick and crushed cardamom. Cover with boiling water, bring back to the boil, then simmer for 5 mins. Drain.

5 Spread a third of the rice into the base of the casserole in a thin layer, top with 2 tbsp saffron water and a third of the crispy onions, then spoon over half the lamb in an even layer. Repeat. Top with the remaining rice, saffron water and onions.

6 Cover with foil and the lid. Set over a high heat for 1½ mins, then transfer to the oven. Bake for 45 mins, or until the lamb is tender and cooked through.

Sprinkle with the pomegranate seeds and coriander leaves to serve.

Each serving contains Energy

2808kJ 668kcal 33%

Fat

Saturates

27g 10g 39% 51%

Sugars

Salt

8g 9%

0.8g 13%

of the reference intake. See page 134.

Carbohydrate 73g Protein 39g Fibre 4g

Fat

Saturates

Sugars

Salt

4g 6%

1g 4%

3g 3%

0.4g 7%

of the reference intake. See page 134.

Carbohydrate 5g Protein 3g Fibre 2g 1 of your 5 a day; high in vitamin C; source of folate; low in saturates

S T I R- F RI E D C H I L L I G RE E N S Serves 6 Takes 15 mins Cost per serve 35p

MEN EDITU

PAG E7

1 tbsp vegetable oil 1 tsp cumin seeds 1 tsp mustard seeds 1 red and 1 green chilli, seeded and finely chopped 1 tbsp finely chopped ginger 450g sliced greens 100g frozen peas, defrosted ½ lemon, juiced

1 Heat the oil in a lidded frying pan set over a medium heat. Add the cumin and mustard seeds, sizzle for 1 min, then add the chilli and ginger and cook for 30 secs.

2 Add the greens, peas, 3 tbsp water and a pinch of salt. Cover and cook for 5 mins. Drizzle with lemon juice to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

223kJ 54kcal 3%

3g 4%

<1g 2%

3g 3%

0.4g 6%

of the reference intake. See page 134.

Carbohydrate 4g Protein 3g Fibre 1g High in vitamin C; high in protein; source of calcium; source of iron

<#Y#>

C A RDA M O M A N D HONEY SET LASSI Serves 6 Takes 25 mins, plus setting Cost per serve 70p 5 gelatine leaves 400ml whole milk 100g caster sugar 1 cinnamon stick 8 cardamom pods, 5 lightly crushed, 3 seeded and seeds finely ground 500g natural yogurt 3 tbsp clear honey, plus extra to serve 2 tbsp unsalted pistachios, roughly chopped ½ ripe mango, peeled, stoned and diced

1 Soak the gelatine leaves in a bowl of cold water for 5 mins, until softened.

2 Meanwhile, heat the milk, sugar, cinnamon and the lightly crushed cardamom in a small saucepan until the sugar has dissolved. Bring almost to the boil, then remove from the heat.

3 Squeeze any excess water from the gelatine, then add to the pan, stirring until dissolved. Leave to cool for 15 mins, then strain the mixture into a clean, bowl, discarding the leftover spices.

4 Whisk the yogurt, honey and ground cardamom seeds in a bowl. Slowly whisk into the milk mixture, then transfer to a jug.

5 Rinse 6 x 200ml pudding moulds or ramekins with cold water, then divide

<#X#> For more flavour-packed dessert recipes, visit tesco.com/realfood

the mixture between them while the moulds are still wet. Chill in the fridge for 3-4 hrs, until set.

6 When ready to serve, loosen the edges of each lassi with a knife, then dip the bases into hot water for 5 secs.

Turn out onto serving plates, shaking them gently to release if necessary.

Garnish with the pistachios and diced mango and drizzle over a little extra honey, to serve.

Each serving contains Energy

Fat

917kJ 218kcal 11%

6g 8%

Saturates

Sugars

Salt

3g 33g 0.3g 14% 37% 4%

of the reference intake. See page 134.

Carbohydrate 34g Protein 9g Fibre 1g

RECIPES LUCY Oâ&#x20AC;&#x2122;REILLY PHOTOGRAPHY LAUREN MCCLEAN FOOD STYLING KATHY KORDALIS PROP STYLING TAMZIN FERDINANDO

FAB FAKEAWAY

VERSION REPRO OP SUBS

RAISE A GLASS

ART

BURSTING WITH BUBBLES

PRODUCTION

Show your loved ones you care with a glass of the iconic Moët & Chandon Brut Impérial. With subtle hints of pear, peach and apple, and the caress of fine bubbles, this vivacious and fruity fizz is made from over 100 different base wines. Moët & Chandon Brut Impérial, £36/75cl @Moet_UK #moetmoment @Moetchandon

Whether you’re celebrating good news, have a surprise visit from an old friend, or it’s just the end of a long week, Champagne Jacquart Brut Mosaique is on hand to toast everyday pleasures. Cultivated from vineyards spanning 60 villages within the Champagne region, Mosaique is light and fresh with citrussy notes. It’s perfect with a simple seafood supper or appetisers.

Champagne Jacquart Brut Mosaique, £xx/75cl champagne.jacquart.official champagne-jacquart.com

CLIENT

Celebrate in style Add some sparkle to any special occasion with a bottle of classic Champagne

SIGNATURE STYLE

EASY ELEGANCE

With its distinctive yellow label, the Veuve Clicquot Brut bottle is instantly recognisable.

Its robust flavour has hints of white peach and citrus fruits, and the aroma has vanilla notes.

It works so well with nibbles, fish and light pasta dishes. The impressive heritage and consistent style make this a reliable, greatquality choice.

Veuve Clicquot Yellow Label Brut, £40/75cl @veuveclicquotUK #liveclicquot veuveclicquotuk

Some moments are best shared.

Make an occasion memorable with the addition of a glass of this luxurious bubbly. Fresh and delicate on the palate, this Champagne gives a burst of intense floral aromas, as well as pear and citrus flavours. Nicolas Feuillatte Brut Non Vintage Champagne, £19/75cl Feuillatte.int

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91TOM1711101.pgs 06.09.2017 13:54

Champagne Adv

PROMOTION

R CHILLEER

REPRO OP

2 FOR 1

SUBS

THORPE PARK ENTRY RY PACK WITH EVVEEER Plus

ART

S TO BE WON KEETTS TICK TIC PRODUCTION

TWO NEW

MAZES AT

The Walking Dead©2017 AMC Film Holdings LLC. All Rights Reserved. Full terms and conditions: www.mattessonsfrightnights.co.uk/terms

CLIENT

BLACK YELLOW MAGENTA CYAN

91TOM1711131.pgs 06.09.2017 16:47

Mattesons HP/Now TV HP

VERSION

THRILLER

IN THE

TWICE AS NICE

ULTIMATE

Whipping up this seasonal treat that combines two classic flavours is easy as pie PUMPKIN AND PECAN PIE

MEN EDITU

PAG E7

Serves 8 Takes 1 hr 35 mins, plus cooling and chilling Cost per serve 84p

THE INGREDIENTS

Short on time? Microwave 2 x 350g packs of diced butternut squash cubes to pack instructions, then continue with the recipe.

THE PASTRY

Using ready-made pastry means this pie is a doddle, but if you fancy making your own, visit tes.co/shortcrustpastry for a recipe.

RECIPE ANGELA ROMEO PHOTOGRAPHY ANDREW BURTON FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

650g pumpkin (or butternut squash), peeled, seeded and diced butter, for greasing 1 x 375g pack ready-rolled light shortcrust pastry 100ml maple syrup 1 tsp ground mixed spice 1 x 170g tin reduced-fat evaporated milk 3 large eggs, beaten 100g pecan nuts icing sugar, for dusting (optional)

1 Cook the pumpkin or squash for 12-15 mins in a pan of boiling water, until tender. Drain and set aside to cool completely. Preheat the oven to gas 4, 180°C, fan 160°C. 2 Grease a 20cm loose-bottomed tart tin, line with the pastry and trim.

Line with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Bake for a further 10 mins.

3 Blitz the cooled pumpkin in a food processor, until smooth. Add 50ml maple syrup, the mixed spice, evaporated milk and eggs, and blitz again. Pour the mix into the tart case, making sure a small gap is left at the top of the pastry. You may not need all the filling. Bake the pie for 40 mins, or until the filling is just firm.

4 In a bowl, mix most of the remaining maple syrup with the pecans. Stir to coat. Arrange on the top of the pie, then drizzle over the rest of the syrup.

Return to the oven for 20-25 mins, until the pecans are toasted. Leave to cool in the tin, then chill for 2 hrs.

Remove from the tin and dust with icing sugar, if you like.

Each serving contains Energy

1519kJ 364kcal 18%

Fat

Saturates

Sugars

Salt

22g 6g 13g 0.4g 32% 32% 14% 7%

of the reference intake. See page 134.

Carbohydrate 32g Protein 9g Fibre 1g

THE FILLING

Blitzing all the filling ingredients in a food processor will save on time and washing up. Just make sure the pumpkin has cooled completely or you’ll end up with scrambled eggs!

THE LEFTOVERS

Roll leftover pastry into a square. Brush with melted butter, dust with mixed spice and drizzle with maple syrup. Roll up and slice into 1cm rounds. Bake until golden.

For more autumnal baking recipes, visit tesco.com/realfood <#Y#>

XXXXXXXXXXXXXXX

XXXXXXXXXXXXXXX

SOFA SNACKS

As the nights draw in, it’s the per fect time to curl up in front of the T V with these indulgent treats QUESO FUNDIDO Serves 8 GF Takes 25 mins Cost per serve £1.14

Preheat the oven to gas 6, 200°C, fan 180°C. Put 2 x 130g packs diced chorizo in a cold, dry frying pan with 1 small, diced onion. Cook over a medium heat until the onion has softened and the chorizo is golden and crisp. Transfer to a sieve to drain away excess oil. Mix 175g grated mature Cheddar and 50g grated red Leicester with 125g soft cheese and some black pepper. In an ovenproof frying pan or baking dish, layer up spoonfuls of the chorizo and cheese mixtures. Bake in the oven for 15-20 mins, until bubbling.

Meanwhile, make a salsa by mixing 150g diced tomatoes, 2 tbsp diced jalapeños, 2 tbsp chopped parsley or coriander, 2 tsp white wine vinegar, 1 tsp dried oregano and some seasoning. Spoon some of the salsa over the top of the dish. Serve the rest alongside, with tortilla chips for scooping while the cheese is still gooey.

Each serving contains Energy

1773kJ 426kcal 21%

Fat

Saturates

31g 13g 45% 67%

Sugars

Salt

2g 2%

2.8g 46%

of the reference intake. See page 134.

Carbohydrate 18g Protein 18g Fibre 2g

<#X#> Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet Andebis vel evelis et, sumquiate officiendam non et quist faccab illuptam as molest,

MOVIE NIGHT

CHEESY TRAIL MIX

RECIPES SARAH COOK PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING MORAG FARQUHAR

Serves 8 Takes 20 mins, plus cooling Cost per serve 65p

occasionally to help them crisp up.

Snap the crackers into bite-sized chunks. Tip both into a bowl and toss with 100g salted pretzels. Tuck in, or store in an airtight jar for up to 1 week.

Each serving contains

Preheat the oven to gas 4, 180°C, fan 160°C. Whisk 1 egg white, 4 tsp yeast extract (such as Marmite) and 1 tsp brown sugar in a big bowl. Tip in 250g mixed nuts and 100g 4 seed mix and stir to coat. Spread the nuts and seeds out over 1-2 baking sheets and bake for 10 mins. Meanwhile, spread out 75g sea salt and black pepper crackers on another tray and sprinkle with 25g grated mature Cheddar. Remove the nut mix from the oven, sprinkle over ½ tsp each paprika and dried thyme and toss to coat. Bake the crackers for 5 mins and the nut mix for a further 5-10 mins, until brown and sticky.

Leave both to cool, stirring the nuts

Energy

1532kJ 368kcal 18%

Fat

Saturates

25g 4g 36% 22%

Sugars

Salt

3g 3%

0.6g 11%

of the reference intake. See page 134.

Carbohydrate 20g Protein 14g Fibre 2g

CINDER TOFFEE AND C H O C O L AT E P O P C O RN GF Serves 6 Takes 20 mins, plus cooling Cost per serve 17p

Put 25g popcorn kernels in a large pan with 2 tsp vegetable oil and cover with a tight-fitting lid. Set over a low heat, and shake occasionally. Once the kernels start to pop, continue to heat

for 3-4 mins, or until the popping stops. Remove from the heat and pour into a large bowl, discarding any unpopped kernels. Line a large tray with nonstick baking paper. Put 50g salted butter, 125g caster sugar and 5 tbsp golden syrup in a pan over a low heat. Heat, stirring, until the sugar has dissolved and the butter has melted.

Increase the heat and boil, without stirring, for 5 mins or until the mix has turned an amber, cinder toffee colour.

Pour the sauce over the popcorn and quickly stir to coat. Tip the popcorn onto the tray and leave to set. Break into pieces, mix with 50g milk chocolate buttons and enjoy.

Each serving contains Energy

990kJ 235kcal 12%

Fat

Saturates

Sugars

Salt

10g 6g 35g 0.3g 14% 30% 39% 4%

of the reference intake. See page 134.

Carbohydrate 38g Protein 1g Fibre 0g

For more indulgent snacks, visit tesco.com/realfood <#Y#>

Pair freshly mashed avocados with crunchy, seeded bread for a wholesome breakfast REPRO OP

G

SUBS

et your day off to a great start with delicious slices of seeded avocado on toast.

Avocados are a handy source of vitamins and minerals, including vitamins E and B6, and potassium.

They’re a source of fibre, too, as well as being low in sodium and cholesterolfree. Avocados really are ‘the fruit of life’.

Hovis Lower Carb Deliciously Seeded, a new lower-carb loaf, is baked slowly to achieve the best texture. With 30 per cent of the carbs* found in an ordinary loaf removed, and replaced with added wheat protein and fibre, it’s satisfyingly crunchy, and perfect when toasted and paired with creamy avocado.

So why not kick-start your morning with this deliciously fresh breakfast?

SEEDED AVOCADO ON TOAST

Toast 2 slices Hovis Lower Carb Deliciously Seeded bread in a toaster or under a hot grill. Meanwhile, dryfry 1 tbsp 4 seed mix in a frying pan, until they start to pop. Mash 1 ripe avocado with the juice of ½ lemon and spread onto each slice. Sprinkle with the toasted seeds, drizzle with ½ tbsp chilli oil, and enjoy.

ART

Hovis Lower Carb Deliciously Seeded, £1/400g (25p/100g)

More avo makes…

PRODUCTION

For inventive avocado recipes and a free cookbook, visit avocadofruitoflife.com

CLIENT

“ The optimist

sees the bagel the pessimist sees the hole” Edna. The Woman Who Runs New York.

Meet Edna. She’s The Woman Who Runs New York, because she feeds New York. Bagels and lots of ‘em.

You see, bagels are kind of a big deal in NYC and, like us, Edna knows there’s only one way to make ‘em.

Boiled and baked the authentic way.

BLACK YELLOW MAGENTA CYAN

91TOM1711107.pgs 06.09.2017 16:17

Hovis and Avocado HP

VERSION

Morning stars

* 30 per cent fewer carbohydrates compared to other sliced seeded bread on the market, which typically contains 38.9g per 100g.

PROMOTION

TROLLEY DASH

MEAL MATHS

Three warming soups to keep out the autumn chill

Cheat’s chowder

Put 400g halved Redmere Farms Baby Potatoes in a pan with 800ml boiling water. Simmer for 15 mins or until tender. Drain, reserving the water, then crush with a fork. Return the water to the pan, add a drained 325g tin Naturally Sweet Sweetcorn and 1 x 390g pack Fish Pie Mix; simmer for 4 mins. Take off the heat, stir in the potatoes and 125g Reduced Fat Soured Cream & Chive Dip. Season.

Serves 4 Cost per serve £1.51

Each serving contains Energy

1221kJ 291kcal 15%

Fat

Saturates

10g 3g 15% 13%

Sugars

Salt

7g 8%

0.9g 15%

of the reference intake. See page 134.

Carbohydrate 28g Protein 23g Fibre 4g High in protein; low in fat; low in saturates

RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT

Carrot and harissa soup

MEN EDITU

PAG E7

Preheat the oven to gas 6, 200°C, fan 180°C. Peel and slice 1kg Redmere Farms Carrots. Put on a baking tray, drizzle with 2 tbsp olive oil and roast for 35-40 mins until golden. Tip into a pan with 1ltr veg stock, simmer for 5 mins, then blitz with a stick blender. Stir in 2½ tbsp Harissa Paste and 3 tbsp chopped Coriander; season.

Ladle into bowls, top with harissa, Olive Oil & Sea Salt Croutons and coriander.

Each serving contains Energy

Fat

Saturates

858kJ 204kcal

9g 13%

1g 7%

10%

Sugars

Serves 4 Cost per serve 70p

Salt

19g 1.0g 21% 17%

of the reference intake. See page 134.

Carbohydrate 29g Protein 3g Fibre 11g 1 of your 5 a day; low in fat; low in saturates

Serves 4 Cost per serve 54p

Broccoli, Stilton and ham soup

Heat 2 tbsp oil in a saucepan and fry 400g frozen Broccoli Florets for 8-10 mins.

Add 2 tsp frozen Chopped Garlic, cook for 1 min, then stir in 900ml boiling water and simmer for 10 mins, or until very tender. Crumble in 75g Blue Stilton and blitz with a stick blender. Top with 15g Smoky Shredded Ham Hock and extra Stilton.

Each serving contains Energy

801kJ 192kcal 10%

Fat

Saturates

14g 6g 19% 28%

Sugars

Salt

2g 2%

0.7g 12%

of the reference intake. See page 134.

Carbohydrate 4g Protein 14g Fibre 4g 1 of your 5 a day; high in protein

Brilliantly simple

For more quick and easy recipes, go to tes.co/mealmaths <#Y#>

Laughing Cow

VERSION REPRO OP SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

91TOM1711209.pgs 05.09.2017 18:33

LEFTOVERS

MAKE MORE OF IT Inventive ideas that will turn your leftovers into something to shout about PUMPKIN

*

PUMPKIN PASTA Fry grated pumpkin with pancetta cubes, until golden. Stir in crushed garlic and shredded sage, cook for 1 min, then toss with cooked pasta, 1 tbsp of the pasta’s cooking water, some grated Parmesan and black pepper.

TALEGGIO AND ONION TART Fry roughly chopped onion in butter over a low heat until caramelised. Spoon onto rolled puff pastry, leaving a 2cm outside border, then top with cubed, roasted pumpkin and Taleggio. Bake until the pastry is puffed and golden, and the cheese has melted.

*

Original recipe p93

Original recipe, p68

HARISSA PASTE

*

HARISSA-CRUSTED SALMON Stir harissa and lemon zest through cooked couscous.

Spoon onto salmon fillets and roast until cooked through.

SMOKY ORANGE DRESSING Mix 1 part harissa with 1 part cider vinegar, 2 parts olive oil and 1 part orange juice.

Add orange zest and a pinch of smoked paprika to taste.

Drizzle over salad leaves.

RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT, TESCO ARCHIVE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

*

RED CABBAGE

*

Original recipe p66

EASY SAUSAGE CASSEROLE Brown sausages in a deep pan, then remove. Fry onion and shredded cabbage to soften.

Add tomato purée, garlic, butter beans, thyme, the sausages and enough stock to cover.

Bubble until the sausages are cooked though.

RED CABBAGE STEAKS Cut red cabbage vertically into 2cm-thick steaks. Brush with oil, season, roast until starting to soften, then turn over and cook until soft. Scatter with feta, za’atar and mint leaves.

*

DOUBLE CREAM

*

Original recipe p75

CREAMED SPINACH Fry spinach in oil to wilt. Stir in a little double cream, Parmesan and black pepper; heat through.

BLACKBERRY POSSET Blitz blackberries with a little water, then strain. In a pan, heat cream and a little sugar until dissolved. Bring to the boil, simmer for a minute or two to reduce slightly, then take off the heat. Stir in the berry purée, chill, then serve.

*

CHICKEN THIGHS

*

CHILLI TACOS Brown chopped thigh fillets with onion. Stir in chopped tomatoes and fajita seasoning. Simmer until the meat is cooked. Stir in kidney beans, heat through, then spoon into tacos with sliced avocado.

CHICKEN POT PIE Brown diced thighs and onion; stir in flour. Add crème fraîche, chopped tarragon and enough stock to make a sauce. Put in a pie dish, top with puff pastry and brush with egg. Bake until puffed up and the chicken is cooked.

Original recipe p80

*

For more leftovers recipes, visit tesco.com/realfood <#Y#>

VERSION

each

REPRO OP SUBS ART PRODUCTION CLIENT

*Stays fresh for 7 days opened, and 21 days unopened.

Calcium is needed for the maintenance of normal bones.

Promotion live from 18/10/2017 to 07/11/17 subject to availability, selected stores

BLACK YELLOW MAGENTA CYAN

91TOM1711110.pgs 05.09.2017 10:26

Cravendale

£1

.50

SUSTAINABLE MILK

it up

Whether it’s in tea, on cereal, or simply in a glass, we get through a lot of milk. So how do we know that it’s produced fairly?

RECIPE EMMA FRANKLIN PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

I

t’s been 10 years since the launch of the Tesco Sustainable Dairy Group (TSDG), which helps British dairy farmers. Here’s a snapshot of how we work in partnership with them to make the milk trade better for everyone…

Best of British

Fixed and fair

More than 97 per cent of our dairy farmers say they’ve benefitted from partnership with TSDG. And, as Tesco shoppers fill their trolleys with more than 1 billion litres of milk each year, it’s essential we continue to pay our farmers a fair price for their milk, and all cows are well kept.

The price we pay farmers for their milk is fixed and agreed in advance, so you can be confident that every pint of Tesco milk you buy supports British dairy farmers. Since 2007 we have invested billions of pounds directly into UK dairy farming.

The Fair for Farmers Guarantee makes sure every last drop of our milk is provided by British dairy farms, with more than 700 currently participating in the scheme.

Keeping up the conversation

M I N T C H O C O L AT E M I L KS H A K E Serves 2 Takes 10 mins Cost per serve 31p

Melt 25g dark chocolate in a heatproof bowl over a pan of simmering water. Dip the rim of a large sundae glass in the chocolate, then drizzle the rest around the inside of the rim, letting it trickle down inside the glass. Chill in the fridge to set. Blend 5 small scoops of mint chocolate ice cream with 175ml milk, then whisk in a little green gel food colour (optional). Pour into the glass and top with a few mint leaves and a sprinkling of dark chocolate shavings.

Each serving contains Energy

1194kJ 284kcal 14%

Fat

Saturates

Sugars

Salt

12g 8g 31g 0.3g 17% 39% 34% 4%

of the reference intake. See page 134.

Carbohydrate 38g Protein 6g Fibre 1g

<#Y#>

President VERSION REPRO OP SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

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NEW KITCHENWARE

Our new premium range of cookware has been specifically designed with cooks in mind. So whether youâ&#x20AC;&#x2122;re cooking for yourself, your family or a crowd, our brilliant designs will ensure you get perfect results every time

<#Y#>

IT’S ALL IN THE DETAIL Long lasting Each Go Cook product is designed to last for years: the knives, pans and bakeware are guaranteed for 20 years, and utensils, gadgets and food preparation products for five years.

Every item is engineered to a high standard, with innovative features and clever designs.

We worked with customers across the whole range to hear what was important to them. Our anodised pans are light, heat up quickly and distribute heat evenly too.

Below: Go Cook two-ply hard anodised saucepan set with lids, £85 3-piece set 275-4232

From left: Go Cook granite pestle and mortar, £10 3-piece 769-4778; Go Cook oak chopping board, £18 3-piece 721-9319; Go Cook two-ply hard anodised 24cm stock pot, £42 730-9851; Go Cook hard anodised 26cm frying pan, £26 646-3567; Go Cook hard anodised 30cm frying pan, £30 620-1218; Go Cook Jacquard tea towel, £7 in navy three-pack 692-3751

<#X#> For more of the range, visit tesco.com/direct/go-cook

NEW KITCHENWARE

MADE TO MEASURE With a clever measuring level, there’s no need for a jug.

TAKE STOCK

This versatile stock pot is deep enough for cooking soup, stews and pasta, and perfect for simmering homemade stock. Rice and grains absorb liquid as they cook, so use stock for maximum flavour.

Go Cook 2-ply hard anodised 24cm stock pot with lid, £42 730-9851

HOLD TIGHT

Cook quickly. The wide base and contour wave system of our two-handle frying pan distributes heat evenly, so it’s great for stir-frying and sautéing. Keep the heat high and continually move the food around the pan for a stir-fry. To sauté, opt for a medium-high heat and turn your ingredients once they take on a golden colour.

Go Cook hard anodised 30cm frying pan, £30

620-1218; Go Cook stainless steel slotted spoon, £4.50 489-8910; Go Cook stainless steel solid spoon, £4.50 435-9531; Go Cook soft grip utility knife, £7 503-5700; Go Cook chopping board, £18 in oak 721-9319

IT’S CLEAR

Check the progress of your dish in an instant with this saucepan’s glass lid. To reduce liquid, simmer with the lid off, but if you’re steaming fish or vegetables, always keep the lid on while cooking.

Go Cook 2-ply hard anodised 16cm saucepan, £28 427-8502

<#Y#>

THE PERFECT ROAST

Every good cook has their favourite roast recipe, and the clever in-built wire rack in this roasting pan is designed to make it even better. Just lift your meat out after cooking and leave it to rest before carving.

From left: Go Cook soft grip carving fork, £12 529-7078; Go Cook soft grip carving knife, £12 257-8506; Go Cook roasting pan with rack and handles, £14 (36x25.5cm) 756-7611; Go Cook carving board, £25 in oak 605-8185

<#X#>

GET A GOOD GRIP The extra wide lip on this pan makes lifting it in and out of the oven so easy.

NEW KITCHENWARE

THE NEW IRON AGE

This beautifully crafted range of classic cast iron pans is made to withstand high temperatures, cook evenly and go from hob or oven to the table. The single serving dishes are perfect for individual crumbles.

From top left: Go Cook cast iron 4.6ltr casserole dish, £45 in orange 266-0228; Go Cook chopping board, £18 in oak 721-9319; Go Cook soft grip utility knife, £7 503-5700; Go Cook cast iron shallow 3.38ltr casserole dish, £45 in orange 107-6828; Go Cook cast iron single serve casserole dish, £10 in cream 625-9973; Go Cook cast iron shallow 3.38ltr casserole dish, £45 in cream 628-3594; Go Cook cast iron grill pan, £20 in orange 107-6828; Go Cook cast iron single serve casserole dish, £10 in orange 625-9973; Go Cook stainless steel turner, £4.50 107-3262 For more of the range, visit tesco.com/direct/go-cook <#Y#>

GOOD WOOD These richly coloured walnut handles are comfortable to hold for easy chopping.

A CUT ABOVE

Good looks Our range of Damascus knives combines traditional craftsmanship with contemporary design.

Clever dimples on the santoku knife stop food sticking to the blade, making it great for slicing, dicing and mincing.

Keep things steady as you chop by placing a damp tea towel underneath your chopping board.

From left: Go Cook Damascus santoku knife, £35 604-0735; Go Cook chopping board, £27 in walnut 110-7913; Go Cook Damascus chef’s knife, £40 425-9923; Go Cook Damascus utility knife, £20 529-7968 <#X#> For more of the range, visit tesco.com/direct/go-cook

NEW KITCHENWARE

GADGET GURUS

Useful utensils The range can do so much: our garlic press has three different settings to crush, slice and dice.

From top: Go Cook handheld citrus juicer, £8 249-5573; Go Cook fine grater, £8 621-0235; Go Cook julienne peeler, £4 388-1553; Go Cook lemon zester, £4 685-4749; Go Cook mandoline slicer, £8 219-4505; Go Cook multifunction garlic press, £10 376-8773; Go Cook avocado tool, £4 757-9054; Go Cook granite pestle and mortar, £10 769-4778 <#Y#>

VERSION REPRO OP SUBS

YOU CAN TRUST

ART

This laundry detergent is 97% plant-based

PRODUCTION

This multi-purpose spray is 91% plant-based

CLIENT

This washing up liquid is 95% plant-based

For more than 25 years, weâ&#x20AC;&#x2122;ve been thoughtfully formulating effective products with plant-based ingredients that really work. A powerful clean you can trust for your home, your clothes and your dishes.

Join us in nurturing the health of the next seven generations.

seventhgenerationUK

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#COMECLEAN

91TOM1711134.pgs 04.09.2017 17:06

Seventh Gen

A POWERFUL CLEAN

NEW HOMEWARE

From left: Cruse brass socks side table, £49 526-0842; Ombre vase £18 181-7326; Dinner candle holder, £6 705-4755; Gold-edge hexagonal mirror, £12 480-6324; Tate accent armchair, £249 in charcoal 496-0955; Feather cushion, £18 207-1957;

We’re in love with rich colours and luxurious textures this season, and the new Fox & Iv y brand has them in abundance: from premium homeware to stunning centrepieces and plush accessories

<#Y#>

PRETTY FLORALS

Introduce soft colours and patterns to your home with our Jardin range, designed specifically for a natural feel.

Inspired by fl wers found in traditional country gardens, the range is full of subtle blues and purples.

It’s versatile. Jardin is pretty enough for the bedroom but will also offer a splash of colour to any front room this autumn with its floral-embellished cushions.

From left: Gainsford armchair, £349 in duck egg 675-1165; Ceramic floral jug, £14 in grey 622-3321; Jardin stick lamp, £30 620-0558; Floral curtains, £80 (66x90cm) 493-6312; Gainsford large sofa, £549 in light grey 228-5104; Floral bloom cushion, £18 448-3972; Floral bouquet cushion, £18 121-3354; Lustre-finish vase, £12 in pink 382-9612; Bone lace tealight holder, £6 412-6208; Decorative tray, £12 662-8541

<#X#>

NEW HOMEWARE

WORK OF ART

Add an antique touch to any room by mixing and matching from our range of frames and wall art.

Make an art wall, like this one, with a combination of different frames, pictures and even favourite photos and postcards tacked up. Lay them on the floor first to see what works best, then snap your arrangement on your phone and recreate it on your wall.

Tailor to your space. This arrangement works best behind a sofa, on an empty wall or running up the stairs.

From top, left to right: Whimsical photo frame, £10 (4x6in) in cream 184-4011; Diamanté oval photo frame, £12 790-9440; Butterfly wall art, £10 572-9976; Set of three butterflies wall art, £18 198-0395; Round glass butterfly plaque, £8 584-8213; Whimsical photo frame, £8 (3x3in) in blue 275-8239

For more of the range, visit tesco.com/direct/fox-ivy <#Y#>

<#X#> For more of the range, visit tesco.com/direct/fox-ivy

NEW HOMEWARE

GOLD & BOLD

The Fox & Ivy brand was created by the in-house design team at Tesco.

The illustrations, such as those on the Floral Print Cushion, far left, are all original and hand-drawn, with the best materials used, from bone china, crystal glass and copper to goose feathers and velvet.

Gold is a huge trend this season but don’t go overboard – opt for touches and highlights on furniture, dinnerware and textiles.

Go bold with colour and mix with flashes of gold using accessories and antique-style glassware.

Look for the details that make the difference in our Soho Trend range: the zips on our cushions are hidden, and the piping adds an extra-luxe feel.

From left: Geometric metal lantern, £25 in extra large 164-6771; Tate large sofa, £549 in teal 300-1843; Floral Print cushion, £18 in teal 151-8538; Art Deco enamel photo frame, £12 (4x6in) in black 227-2512; Art Deco enamel photo frame, £12 in cream (4x6in) 716-6381; Cruse brass socks coffee table, £69 305-6820; Feather trinket tray, £10 in gold 787-7392; Etched tealight holder with metal base, £6 in smoke 132-6483; Etched tealight holder with metal base, £6 in clear 762-3888; Soho butterfly cushion, £10 435-9005; Geometric Embroidery cushion, £16 788-9919; Art Deco enamel photo frame, £10 (4x4in) in teal 684-6405; Wire metallic table, £49 443-8521; Geometric metal lantern, £15 313-0199; Gold ombré barrel vase, £18 181-7326; Textured photo frame, £14 (5x7in) in gold 752-9911

<#Y#>

LET IT SHINE

Bold, contemporary designs will turn your bedroom into a modernist sleep space.

Get sophisticated with the range’s geometric patterns, which come in striking monochrome to give your bedroom a chic feel.

It’s comfortable. All Fox & Ivy bedding is designed in house, with a thread count of up to 400.

From left: Diamond-cut vase, £16 in large

From top: Geometric embroidery cushion, £16 788-9919; Geometric jacquard reversible duvet set, £30 double in dark grey 680-0490; in silver 721-2701; Pillowcase, £5 two-pack in charcoal 294-3265

287-8280; Gold butterflies wall art, £18 397-6532; Gold textured photo frame, £10 (4x4in) 399-8231; Orchid in vase, £18 565-5237; Geometric metal lantern, £15 313-0199

<#X#>

IT’S BEDTIME

Show off our favourite pieces on side tables and sideboards. Stack up your coffee table books and use them as a base for a gorgeous vase or ornament.

This season is all about combining metallics. Opt for different finishes to create a cohesive but stylish mix: the Soho Trend range has items in rose gold, brushed copper and brass.

NEW HOMEWARE

FLOWER POWER

GOLD GLAMOUR

Warm up the bedroom with a floral duvet cover. Pair the bright colours with dark wood for a sophisticated look.

Pick out key colours, such as the blue and purple of this duvet with matching pillowcases and cushions, Simplicity is best. Don’t be tempted to clutter up a room like this with too many accessories: keep it low-key and minimal.

Add some unique style.- All patterns in this range were created in-house and hand-drawn, even the geometric designs on the Soho range of beautiful glasses and cups.

Go gold with Soho accessories. Designed to look great all year round, they’ll also work well on any festive table.

Complete the look and choose gold cutlery too. Wrap in a white napkin with green foliage for a modern table setting.

From left: Gold textured photo frame, £14 (5x7in)

From top: Gold and platinum diamond whisky glass, £20 4-pack 557-0260; Soho espresso cup and saucer, £4 in black 372-2031; Soho gold oval platter, £12 758-5199; Soho coffee cup and saucer, £6 in white 653-0570; Soho 16-piece cutlery set, £30 284-5799

752-9911; Etched tealight holder with metal base, £6 in clear 762-3888; Soho bedside table, £69 in dark finish 110-2308; Saigon four-poster bed, £349 double in dark finish 452-0532; Soho pillowcase, £5 twopack in charcoal 294-3265; Teal floral duvet set, £26 in double 443-1613

For more of the range, visit tesco.com/direct/fox-ivy <#Y#>

TOYS

Choose a gift that will keep the kids entertained for Christmas and beyond.

WOW!

Speak into the remote control and your voice comes out of the vehicle, with lights and sounds!

LEGO® City Police Station, £70 279-3061

Carousel Drive & Talk Fire Engine, £15 418-7849

This year’s

Magic Kit with 15 tricks, £8

HOT LIST

Here’s our pick of the top gif ts to give (and ask for!) this Christmas. Af ter all, it’s never too early to star t planning…

HOME

FOX & IVY

Surprise someone with beautiful pieces from our new high-quality brand, Fox & Ivy, exclusively for Tesco.

Fox & Ivy faux fur throw, fawn, £45 545-6945

These products are part of our new premium homeware brand - turn to p107 for more!

Fox & Ivy mercury effect vase, lilac, £22 450-2997

<#X#> Find these products in store, or buy online at tesco.com/direct

Fox & Ivy floral bloom cushion, £18 448-3972

THIS YEAR’S BEST

TECH

Technology moves fast, so treat them to the latest gadget this Christmas.

STEP LIVELY

This gadget tracks steps, distance, calories burned and active minutes.

Moto E4, £115 or £105 when bought with £10 top-up 544-3631

JBL E45 Bluetooth on-ear black headphones, £80 596-7577

Small Fitbit ALTA HR, £129.99 414-7122

BE INSPIRED For hundreds more gift ideas, grab our Christmas Gift Guide and our Toy Catalogue, both in store now.

Remington Keratin Radiance Straighteners (with pouch and heat-resistant mat), £45 510-2490

Sony SRS XB20 portable wireless Bluetooth speakers, £99.99 401-8294

BEAUTY

Look out for gift sets from top beauty brands for the perfect gift this year.

EXTRA VALUE

Each gift set comes with an accessory that can be used again and again.

Nivea Men Shave Plus (with mirror), £9

Maybelline Let It Glow gift set (with make-up bag), £10 <#Y#>

Colgate VERSION REPRO OP SUBS ART PRODUCTION CLIENT

Be Totally R eady for spar ks to fly

£2 each

Be Totally Ready with unbeatable 12

TEETH

TONGUE

CHEEKS

hr

protection

GUMS

Selected Stores only. Subject to availability. Promo applied to 125ml Toothpaste. Offer runs from 11.10.17 to 21.11.17

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MONEY VERSION SUBS ART PRODUCTION CLIENT

WORDS SARAH JAGGER PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL

REPRO OP

TO START SAVING

Whisper it quietly, but Christmas is coming, and costs the average family up to £800.

Get smart and start saving today!

SWITCH AND SAVE

There’s still time to save on those monthly money sappers. Switching annual car and home insurance saves the average family more than £350 a year, says comparethemarket.com – a few months of saving money like this will make Christmas that little bit easier.

TAKE ADVANTAGE OF FLASH SALES Save your shopping for discount days, such as Black Friday (24 November), or avoid the high street entirely and shop on Cyber Monday (27 November). Also check favourite stores for their online sale dates around this time. Make a list of what you’re looking for, so you’re not blindly searching lots of sites. And make sure you check sellers’ refund policies when buying for Christmas.

CAP YOUR SPENDING

Agree a gift price limit with your family and friends before you start looking for gifts, or sort out a secret Santa so you only buy one £5-10 present each rather than getting something for everyone. Don’t spend a fortune on gifts you’re not sure about – four in 10 of us return presents, according to a survey by WatchShop.

Instead, you could give loved ones a token for a meal or day out instead.

MAKE PLASTIC FANTASTIC Of course you have to be careful with credit cards, but – used wisely – some could help you save. Cashback credit cards can reward you every time you spend, or give you up to one per cent back on fuel and supermarket spending. You can also find cards that give you up to two interest-free years to pay off your purchases (but don’t use that as an excuse to overspend). You can find the best credit card for you by visiting moneyfacts.co.uk.

GET PAID TO SHOP

Whatever you’re buying online, check first to see if you can do it via a cashback site such as quidco.com or topcashback.co.uk – they automatically give you a percentage of the purchase amount back. Plus some paid-for bank accounts, including Lloyds Bank, offer cashback when you shop at selected retailers.

PLAY HARD TO GET

Seen something you really love online? Leave it in your online shopping basket for a few days and you’ll often get an email offering you a discount. It’s always worth checking for voucher codes at sites like myvouchercodes.co.uk and hotukdeals.com too.

BE SOCIAL Follow your favourite brands on Twitter and Facebook, where they often announce deals. Find nearby shops’ offers while out with the clever vouchercodes.co.uk app.

GET A TICKET TO RIDE

We spend an average of £76 on fares to visit friends and family over the festive period, and prices soar near Christmas. Buy train, bus and plane tickets now to save a packet.

FILL YOUR FREEZER Shopping for Christmas food? Plan your menu, write a list and stick to it. Check your cupboards so you don’t double up on anything, and be aware of use-by dates. Look for food on offer that can go in the freezer to avoid waste.

117

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Money: Getting ready for Christmas

0123456789

16+

REPRO OP SUBS

43 for

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ART

Cut out one of these coupons 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.

Hand this coupon to the Tesco checkout operator to receive the benefits as above. This coupon has no cash redemption value and no change given. Can be redeemed only once and by the person to whom it was issued. Valid in the UK and IOM only. May not be available in all Tesco stores. Not redeemable through Tesco.com. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted.

This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. Players must be 16 or over. Valid until 14/11/2017. Free line fully paid for by THL (ELM). The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd.

Buy 4 Health Lottery lines on 1 ticket and pay only for 3!

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Hand this coupon to the Tesco checkout operator to receive the benefits as above. This coupon has no cash redemption value and no change given. Can be redeemed only once and by the person to whom it was issued. Valid in the UK and IOM only. May not be available in all Tesco stores. Not redeemable through Tesco.com. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted.

This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. Players must be 16 or over. Valid until 14/11/2017. Free line fully paid for by THL (ELM). The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd.

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Hand this coupon to the Tesco checkout operator to receive the benefits as above. This coupon has no cash redemption value and no change given. Can be redeemed only once and by the person to whom it was issued. Valid in the UK and IOM only. May not be available in all Tesco stores. Not redeemable through Tesco.com. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted.

This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. Players must be 16 or over. Valid until 14/11/2017. Free line fully paid for by THL (ELM). The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd.

Valid until 14/11/2017

Hand this coupon to the Tesco checkout operator to receive the benefits as above. This coupon has no cash redemption value and no change given. Can be redeemed only once and by the person to whom it was issued. Valid in the UK and IOM only. May not be available in all Tesco stores. Not redeemable through Tesco.com. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted.

This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. Players must be 16 or over. Valid until 14/11/2017. Free line fully paid for by THL (ELM). The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd.

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Health Lottery

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Who knew that something as ordinar y as walking could bring such big rewards?

W

alking is a favourite national pastime in Britain, with millions of us (54 per cent of people in England) taking a stroll for pleasure at least once a month. As well as a chance to appreciate the UK’s diverse landscapes, it’s a convenient, enjoyable way to keep active.

But though we’re told to aim for 10,000 steps a day (5 miles), research shows that more than half of Brits walk just 2,000 steps (1 mile) or less, with almost a fifth managing a meagre 500. The good news is that it’s easy to step up to the challenge, and when you see what wonders walking can do for your health, why stand still?

IT’S GREAT FOR YOUR HEART

Walking can be surprisingly effective.

‘Research published by the American Heart Association tracked the heart health of 48,000 people over six years and found that those who regularly took a brisk walk cut their risk of heart disease by 9.3 per cent, compared with just 4.5 per cent for those who favoured running. Similar results were recorded for high blood pressure,’ says Dr Adam Simon, Chief Medical Officer at pushdoctor.co.uk. Reason enough to get your boots on.

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QUICK STEPS CAN HELP YOU LOSE WEIGHT

For every extra 0.5mph you speed up, you’ll burn about 25 per cent more calories. ‘Focus on faster steps, not longer ones,’ says Mark Fenton, author of The Complete Guide to Walking (Lyons Press).

As you speed up, your stride will naturally get longer, but don’t force it, as you may strain your lower back, buttocks and hamstrings, and even slow yourself down. ‘If you feel a “thunk” every time your heel hits the ground, you’re overdoing it and need to shorten your strides,’ says Mark.

FAST ARMS EQUALS FAST FEET

Another way to speed up walking is to use ‘power arms’. A strong, quick arm swing will make your legs move faster too. ‘To get the fastest possible arm swing, bend your arms by 90 degrees, as much as – but no more than – a right angle,’ says Mark. ‘Keep the elbows fixed (imagine it’s in a plaster cast) as the arms swing.’

4

YOU CAN DO IT IN 15 MINUTES

Don’t be put off walking if you only have a short time frame. You can make just 15 minutes count by including a hill on your route. ‘Walking uphill can burn loads more calories,’ says Mark. You’ll use 67 per cent more energy if you walk up a moderate incline at just 2.5mph, compared with walking on level ground at 3.5mph.

CHALLENGE YOURSELF

Challenge yourself to pick up your walking speed by timing getting from A to B, then see if you can beat your time walking back from B to A. Or try ‘interval training’, which boosts fitness and

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burns more calories in less time than regular exercise. Try walking at your normal pace for two minutes, then speed-walk for 30 seconds and keep repeating the pattern for 15 minutes, building up to longer. And if the weather’s bad, you can still do this on a treadmill, so there’s no excuse!

6

YOU CAN DO IT WITH COMPANY

If the thought of walking alone doesn’t appeal, sign up for a charity challenge with a friend to give you an incentive to get out in all weathers. Check out the Shine Night Walk events (cancerresearchuk.org), join a local walking group such as The Ramblers, or volunteer to walk a dog at a local dogs’ home. Charities such as The Cinnamon Trust are always looking for people to walk pets for the elderly, or sign up to borrowmydoggy.com.

IT’S EASY TO FIT INTO YOUR DAY

You don’t have to start walking 10,000 steps a day straight away – start small and try adding 200 steps (roughly two minutes) each time you go out. It’s easy to up your step-count in all sorts of ways – walking to work or to school, or parking the car a little farther from your destination than usual. ‘Plan a selection of routes, including a short one for days when you only have 15-20 minutes free,’ says Nina Barough, author of Walking for Fitness (DK Publishing).

‘And plot a route near work for when you have time in your lunch break. Keep a second pair of walking shoes or trainers at work or in the car. Put walking sessions in your diary – if each session is blocked out in pen, you can make your other commitments work around them.’

8

IT CAN MAKE YOU HAPPY - WHEREVER YOU WALK

‘It doesn’t seem to matter where you walk,’ says Dr Adam Simon.

‘The very act of walking can alleviate depression, anxiety and stress. Research shows a stunning hilltop view can improve your mood, but a new study from Iowa State University found that even walking somewhere dull (through a college campus in the study) won’t take away from the psychological boost you get from exercising.’ So any walk – even on an industrial estate, comes with mood-boosting benefits!

IT CAN EVEN CURB FOOD CRAVINGS

Next time you have an irresistible urge to sink your teeth into chocolate or another sweet treat, head out the door with your walking shoes on. Research found that a brisk 15-minute walk can reduce your sugar cravings.

10

YOU CAN DO IT INSIDE

If you haven’t got time to get outside, remember to get moving indoors. A pedometer watch or app is a great motivator, and some can be set to buzz if you’ve been still for an hour.

WORDS KIM JONES PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL

WELLBEING

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The early indications are roughness, tightness, dryness, dullness and dehydration lines, but all of these signs can be reversed with the new Water Boost skin range from sensitive skin experts Simple.

Developed with skin-essential minerals and a plant extract, the range is free from harsh chemicals that can upset your skin. Each product hydrates deep down* to deliver instant moisturisation that can’t be washed away.

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Micellar technology – where clever cleansing bubbles attract dirt and make-up without drying out the skin – is at the heart of the Simple Water Boost Micellar Facial Gel Wash. The light, water-gel formula is perfect for your face, leaving it feeling soft and smooth. Simple Water Boost Micellar Facial Gel Wash, £4.75/148ml

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Simple Water Boost Cleansing Wipes, £4 for 25

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It’s so gentle it won’t strip away natural oils, and there’s no need to rinse afterwards.

Simple Water Boost Micellar Cleansing Water, £6.95/400ml

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Midweek energy slump? Get your body and mind back on track with an energising treatment…

Get brushing Dry body brushing can help increase your circulation. Look for a firm brush with plant-derived bristles, such as Calcot Manor Cactus Bristle Body Brush, £7, which creates just enough friction on the skin. Before you hop in the shower, sweep it over the soles of your feet, your legs, arms and stomach.

Cool it We know hot showers are tempting on a chilly morning. But a cool shower, around 27°C, will make you feel more ready to face the day. Lather up with Treacle Moon Watermelon Splash Shower Mousse, £3, for a refreshing start.

Scrub up Face cloths are a quick, cheap way to make your skin look brighter without irritation. Just wet the cloth (we like Calcot Manor Bamboo Double Sided Face Cloth, £3, or Bath Essentials Cotton Face Cloth, £1) and lightly buff your face and neck in circular motions to remove any dead skin, dirt or bacteria.

Make your skin zing! Give yourself some get-up-and-go by rubbing Soaper Duper Zingy Ginger Body Butter, £10, onto damp skin after a bath or shower. It’s made of 97 per cent natural ingredients, including softening oils and invigorating eucalyptus extract.

When you need to Had a tough week? Your trusty tub is a luxury spa waiting to happen – you just need the right products, some hot water and 20 minutes of free time…

Tub therapy When you need to unwind, swap your shower for a soak in the bath. Sink into warm, fragrant water by using a splash of Calcot Manor The Lazy Evening Bath Essence, £5. It has a blend of calming sweet fig and chamomile, that can help relieve aches and pains, and soothe body and mind.

Scrub-a-dub-dub While you’re in the bath, give your skin a treat with some gentle exfoliation. Use a damp body buffer, such as Calcot Manor Exfoliating Scrub Mitt, £3.50, and lather up with a soothingly scented cleanser like Treacle Moon Coconut Shower Mousse, £3. It’s more relaxing than dry brushing – buff your skin in circular motions all over, to leave yourself feeling revitalised.

Get your beauty sleep Having a warm bath is a great way to bring on sleep, as the process of cooling down helps slow your heart rate. Induce sleepy feelings with a relaxing massage using a fragranced body oil. Calcot Manor The Lazy Evening Patchouli & Vitamin C Dry Oil Body Spray, £5, will leave skin silky smooth and help you relax.

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The weekend often ends in the Sunday blues: you can spend the rest of the evening worrying about work and even struggle to sleep. How can you avoid it? Hit the bathroom for a Sunday evening de-stress ritual that will help calm body and mind…

Magic minerals To relax before bed, try Dr Salts Dead Sea Bath + Shower Gel, £5, which combines Dead Sea salts with a refreshing blend of black pepper, basil extract, aloe vera, tea tree oil and peppermint.

Get zesty The aroma of citrus fruits is thought to relieve feelings associated with stress and anxiety. Try scrubbing up with Soaper Duper Zesty Lemon Body Scrub, £7.50. Not only will it leave your skin smooth, it will refresh your mind too.

One, two, three, breathe…

Rub it in Giving yourself a massage is a great way to alleviate stress. After your bath, try rubbing your body with a silky body cream, like Treacle Moon Shea Body Butter, £4, from the tips of your toes right up to your shoulders. Sit on your bed, warm the cream between your hands and spend a few minutes on each part of your body, slowly massaging in the cream.

WORDS SARAH COOPER-WHITE PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL

When you need to be Want to look and feel great for a night out? Then it’s time to get pampering. Smooth, silky skin and luxurious fragrances will leave you feeling confident…

Set the mood Posh spas have a relaxing atmosphere, and that’s got a lot to do with the low-level lighting and calm background music. Create a similar feeling in your own bathroom by closing the blinds, lighting a few candles and putting on some soothing music. It’ll transform your bathroom into a tranquil haven.

Smooth operator If your skin has a tendency to dryness, try not to have your bath water too hot, as this can leave it drier.

If you want irresistibly smooth, touchable skin, then buff it with a gentle body puff, such as Calcot Manor Luxury Body Polisher, £2, lathered up with an invigorating body wash, such as Soaper Duper Vanilla Shea Body Wash, £6.50, for a luxurious bath-time treat.

Final touches Rubbing in a body cream (we like Calcot Manor The Lazy Evening Body Soufflé, £6) will make you feel great about your skin and ready for some romance!

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For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above For online purchases: Enter the code GRMRK4 at the online grocery checkout at Tesco.com/groceries. Offer ends 23:59:59 on 14/11/2017.

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Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to Tesco.com/Clubcard *Nielsen Scantrack Data Total Coverage UK, J&J Defined Acne Skincare, Value Sales. MAT to WE 10.06.2017

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BACK TO BLACK Our panel tests the best mascaras for lash-boosting volume and length L’OREAL PARIS VOLUME MILLION EXTRA-BLACK LASHES, £11 Angela I really liked the brush but the mascara felt quite clumpy when on.

It was great for a night look, but not so natural in the day.

Sally I had to be careful not to put too much of this on, but it gave volume and curl. I felt like I had false eyelashes on.

Shona The big brush on this makes it easy to apply well in one stroke. My lashes looked longer and fuller.

PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL

RIMMEL WONDER’FULLY REAL MASCARA IN BLACK, £8 Angela This made my lashes look really natural with no clumps. I also loved the shiny pink packaging and the screw top made it easy to open. This was my absolute favourite.

Sally The mascara went on well and the wand was easy to use. It lengthened my lashes, but I felt it lacked volume. It took several attempts to remove.

Shona The brush was big, which saved time, but the bristles were far apart so my lashes clumped together.

MAYBELLINE COLOSSAL BIG SHOT MASCARA IN BLACK, £8 Angela The mascara was very clumpy so I had to wipe the lumps away after I’d applied it.

Sally This was easy to apply and gave volume in one coat, but it was too black for my look and was hard to remove completely.

Shona The shape of the brush meant that clumps seemed to form. This made it hard to use – particularly when trying to apply quickly!

MAX FACTOR MASTERPIECE MAX MASCARA IN BLACK, £10 Angela This went on easily. It is highvolume, natural-looking and came off in one wipe.

Sally My short lashes looked longer and fuller. The mascara lasted all day with no clumping. Definitely my favourite.

Shona I really liked this. The brush was thin and easy to use and it separated my lashes easily.

TO P

OUR PANEL Angela Chapman, 33, from Birmingham, prefers naturallooking mascara.

Sally Leversedge, 52, from Shropshire, has short, straight lashes.

Shona Mackinnon, 24, from Glasgow, has long lashes and likes deep black mascaras.

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The latest movies, games, music and books – buy or pre-order today in-store or on Tesco Direct

FILMS

*

While stocks last. Competition ends 31 December 2017. Terms and conditions apply

Big-hitting blockbusters

In this lavish production, Claire Foy plays a fresh-faced young Queen Elizabeth II, newly married and getting to grips with her role as monarch. Supported by a stellar cast – including Matt Smith as Prince Philip and John Lithgow as Sir Winston Churchill – Peter Morgan’s masterful period drama takes you behind closed doors at both Westminster and Buckingham Palace

PICKS OF THE MONTH

Get into gear for another adrenaline-fuelled outing as The Fate of the Furious, aka Fast & Furious 8, hits the small screen. With its winning formula of super-charged cars, eyepopping stunts and gripping plot twists, you’ll need to strap yourself in for a wild ride.

To celebrate the launch, we’re offering you a chance to win tickets to Fast & Furious Live – a global arena tour with your favourite cars from the films,

driven by the best stunt drivers. To be in with a chance of winning London Premiere tickets to Fast Live or VIP tickets to Fast Live shows nationwide, you must enter the code provided on the Golden Ticket, exclusively available in all copies of the DVD and Blu-Ray*.

The Fate of the Furious, £10 DVD, £15 Blu-Ray, out 16 Oct

ALSO OUT THIS MONTH… Director Seth Gordon delivers his take on the classic ’90s show in this action comedy, with Zac Efron and Dwayne Johnson – wearing the famous red shorts – attempting to stop a ring of drug smugglers.

Baywatch, £10 DVD, £15 Blu-Ray, out 25 Sep

When pilot Steve Trevor (Chris Pine) crash-lands on an island populated by women, Diana (Gal Gadot) leaves her territory and becomes the iconic Wonder Woman to end the ongoing World War. Wonder Woman, £10 DVD, £15 Blu-Ray, out 9 Oct

The Mummy returns for an action-packed adventure. Tom Cruise plays the hero, battling the Mummy (Sofia Boutella) as she terrorises London. Russell Crowe appears as Dr Jekyll, trying to suppress his Mr Hyde.

The Mummy, £10 DVD, £15 Blu-Ray, out 23 Oct

Pre-order selected products at tesco.com/direct/ents. event for delivery on the launch date. Order today, and pay today’s price. If the price on the launch date is lower, you will receive a refund for the difference.

to see the young queen progressing into her daunting role. The series has garnered critical acclaim worldwide and Foy won Best Actress at the 23rd Screen Actors Guild Awards. This is compulsive viewing for anyone with an interest in British history.

The Crown: Series 1, £25 DVD, £30 BluRay, out 16 Oct

The fifth season of the awardwinning political drama sees tensions mounting in the White House as Frank and Claire Underwood (Kevin Spacey and Robin Wright) navigate careers and redefine relationships.

House of Cards: Season 5, £20 DVD, £30 Blu-Ray, out 2 Oct

PROMOTION Prepare for a breathtaking and moving experience in Call of Duty: WWII. Land in Normandy on D-Day and battle across Europe using an arsenal of historic weaponry.

Co-operative multiplayer mode lets you experience the camaraderie as you and your friends bond and work together to complete tasks to overthrow tyranny. Call of Duty: WWII, on PS4 and Xbox One, £48, out 3 Nov

GAMING

Get set for action

Grab a slice of the soccer action with the greatly anticipated FIFA 18. With up-to-date features such as Premier League gameplay, and graphics that show how the teams line up, it’s every footie fan’s dream.

FIFA 18, on PS4 and Xbox One, £49.99, out now

Venture through unexplored worlds and wage war against the Red Legion as you fight to reunite humanity’s scattered heroes. Improve your own players’ abilities while discovering the secrets of a forgotten past. Destiny 2, on PS4 and Xbox One, £46, out now

Jump into a TIE Fighter and conquer the galaxy! With a new single-player edition, you can immerse yourself in the role of Imperial soldier Iden Versio on an odyssey of revenge, betrayal and redemption.

Star Wars Battlefront II, on PS4 and Xbox One, £54, out 17 Nov

BOOKS

This month’s must-reads

From Del Boy to Granville, Pop Larkin to Frost, David Jason takes us behind the scenes with the best-loved characters of his career, and reflects on the ways that playing those parts has changed his life. Only Fools and Stories, £10, out 5 Oct

This not-so-serious travel guide takes you on a journey of the countries visited in Amazon’s hit show. It’s told by the trio of petrolheads: Jeremy Clarkson, James May and Richard Hammond. Grand Tour: Guide to the World, £9.50, out 5 Oct

The eighth installment from Dan Brown sees Harvard professor Robert Langdon involved in a mystery where enigmatic symbols and elusive modern art point to a world-shaking truth that has remained buried until now. Origin, £10, out 3 Oct

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Valid from 4 October 2017 until 14 November 2017 for use once in store or on Tesco Direct

£2 off Pick up Liam Gallagher’s hotly anticipated first solo album.

Liam Gallagher, As You Were, £10 CD, £12 Deluxe, £18 Vinyl, out 6 Oct

Step into Robbie Williams’ world in this revealing account of his fame, fortune, family and music.

With vivid, uncensored detail of the highs and lows he has experienced, it’s a must for diehard fans. Reveal, £9.50, out now

This two-CD set is a celebration of George Michael’s life and talent. George Michael, Listen Without Prejudice/MTV Unplugged, £10, out 20 Oct

when you spend £10 on DVDs, books and music

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code TDX-KNCX at the online checkout to receive the benefits as above. Offer ends 23:59:59 on 14 November 2017. Valid in the UK and IOM only and across all Tesco stores.

Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, refer to tesco.com/clubcard/help/terms-and-conditions

PRIZE DRAW

WIN

a family holiday to PortAventura World

Fly to sunny Ba rcelona with Monarch

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We’ve teamed up with Monarch to give readers the chance to win a fun-packed holiday to PortAventura World, Spain, for a family of four.

Perfect for thrill-seekers, PortAventura World Parks & Resort is one of Europe’s top holiday destinations. The lucky winner and their family will enjoy seven nights at the four-star Wild West-style Gold River hotel, giving them plenty of time to explore the resort’s internationally renowned attractions, including PortAventura World’s leading theme and water park. Plus, with Barcelona just up the coast, you’ll have the chance to soak up some culture, as well as the sun, in Catalonia’s cosmopolitan capital.

You and your family will also get the chance to check out Ferrari Land, PortAventura World’s latest theme park dedicated exclusively to the legendary sports car manufacturer. New for 2017, this unique theme park contains 70,000m2 of incredible attractions including Red Force, the fastest, tallest, roller-coaster in Europe.

This fantastic prize includes return flights with Monarch from the winner’s choice of Birmingham, Leeds Bradford, London Gatwick or Manchester airports to Barcelona, as well as airport transfers, daily breakfast and dinner at the hotel, a one-day pass to Ferrari Land and daily entry to PortAventura World Park.

FOR YOUR CHANCE TO WIN VISIT tes.co/monarch by 11.55pm on 13 November 2017 The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 11:55pm on 13 November 2017. Only one entry per household. There will be one randomly drawn winner.

The prize is for two adults and two children aged 12 and under on date of travel staying seven nights at 4* Hotel Gold River, Costa Dorada, Spain on a half-board basis (breakfast & dinner) sharing a double standard room (2 beds). Prize includes economy return flights with Monarch from the winner’s choice of London Gatwick, Leeds Bradford, Birmingham or Manchester departure airports to Barcelona, Spain, taxes, one piece of hold baggage per person (up to 20kg), return airport to hotel transfers, one-day entry to Ferrari Land and daily entry to PortAventura World Park (peak season only - April, May, June, September and October). Prize must be taken by 31 October 2018, excluding 20 June 2018 - 31 August 2018, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/monarch before entering.

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Our recipes

For more delicious ideas, visit tesco.com/realfood

u One-pot linguine with olives, capers and sundried tomatoes 22 u Palak paneer 80 u Pear, prosciutto and Gorgonzola pizza 11 u Pumpkin pasta 95 u Red cabbage steaks 95 u Spiced squash and halloumi salad 12

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u Carrot fingers 46 u Cheesy trail mix 91 u Coleslaw with chicory, apple and blue cheese 67 u Creamed spinach 95 u Fire-roasted baby potatoes 68 u Harissa-roasted root veg 17 u Meatball eyeballs 46 u Mini brain fondue 46 u Mini poppadoms with dips 83 u Nigella seed naans 84 u Queso fundido 90 u Smoky orange dressing 95 u Spice-roasted cauliflower 85 u Stir-fried chilli greens 85 u Tongue rolls 46

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u Baked salmon with kale pesto 14 u Broccoli, Stilton and ham soup 93 u Build-your-own chicken burrito 80 u Caramelised onion and spinach lentils with peppered lamb chops 21 u Carrot and harissa soup 93 u Cheat’s chowder 93 u Chicken pot pie 95 u Chilli tacos 95 u Creamy crab gnocchi 20 u Creamy leeks with roast chicken and salsa verde 10 u Creamy root and lentil soup 17 u Easy sausage casserole 95 u Glazed sausages with beer and mustard onions 67 u Harissa-crusted salmon 95 u Kung pao beef 80 u Lamb biryani 85 u Liam’s ‘simple’ salmon supper 28 u Loaded baked sweet potato skins 24 u Mum's 'all from frozen' sweet potato pie 26

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 are meat- and fish-free (always check ingredients tesco.com/realfood. Recipes marked such as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). Recipes use no animal products, including meat, fish, eggs and dairy. Recipes marked marked

u Spicy harissa and vegetable bake 68 u Sticky marmalade ribs 67 u Taleggio and onion tart 95 u Thai prawn skewers with grapefruit salad 80 u Turkey satay stir-fry with pilau rice 23

SWEET TREATS AND DRINKS

u Apple and marzipan torte 13 u Apple stack monsters 55 DF u Blackberry posset 95 u Bonfire banoffee pie 70 u Cardamom and honey set lassi 86 u Cinder toffee and chocolate popcorn 91 u Dreadful drip cake 51 u Ginger-spiced hot toddies 67 u Halloween unicorn cake 50 u Kiwi frogs 55 u Mint chocolate milkshake 97 u Mummified slugs 55 u Orange, clove and ginger treacle sponge 77 u Plum and cardamom tarts 75 GF u Plum spiders 55 u Pumpkin and pecan pie 89 u Slow-cooker star anise rice pudding 75 u Spiced brioche bread and butter pudding 75 u Spiderweb doughnuts 46 u Vanessa’s

‘not-so-scary’ chocolate slime tart 52 u Watermelon jack-o’-lantern 54 u Witchy soil pots 46

are lactose-free. Recipes marked 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/allhealthy-eating.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Tesco Magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco Magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. • 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.

<#X#> Find loads more great recipes at tesco.com/realfood

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