Tesco Magazine - April 2021

chicken Spring

The first time I made pasta it was (very!) roughly cut, each ribbon a different length, some fat, some thin. And that’s why it was so lovely. Have a go yourself on p66… and practise, ready for when we’re finally able to have friends over, crack open some wine and chat, face to face!

Speaking of wine, we’ve got a whole section dedicated to it. If you’ve ever wanted more confidence choosing it, matching with food, or simply want to branch out from Pinot Grigio, our experts have your back, p55. There’s also a chicken one-pot to cook, with wines to match. Spring is here and countless SOS video calls with my mum have proved I’m not a gardener – but getting out in the sunshine is a big mood booster. So turn to p87, where our experts give their top tips for enjoying nature, green-fingered or not!

Lauren Rose-Smith, EDITOR

I’M LOVING…

LIGHTER LUNCHES

As the days get warmer, I crave lighter lunches. These crustless quiches are ideal: they pack all the same flavour but without the richness of all that pastry. Add salad leaves and tomatoes and I’ve got my ideal spring lunch. Crustless Spinach, Edamame & Kale Quiche 160g, £1.30 (81p/100g)

CONTENTS APRIL

THE TEAM

EDITORIAL

Editor Lauren Rose-Smith

Deputy editor Jo Wooderson

Acting deputy editor Rhona Mercer

Food editor Elli Donajgrodzki

Acting food editor Clare Knivett

Chief sub editor Art Young

Deputy chief sub editor Rob Goodway

Senior sub editor Jenny Wackett

Writer Bryony Bowie

ART

Art director Nina Brennan

Acting senior art editor Dean Buckley

Senior designer Sarah Prescott

Designer Freddie Stewart

CREATIVE SOLUTIONS

Commercial content editor

Victoria Boland

Commercial content manager

Hannah Sherwood

Creative solutions art editor

Melanie Robinson-White

CONTENT AND PUBLISHING

Content director Rachael Ashley

Food director Jenny McIvor

Group managing editor Kate Best

Acting group art director

Aileen O’Donnell

Account director Hannah McDonald

Account manager Renée Lo

Account executive Saadia Osman

PRODUCTION

Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS

CEO Clare Broadbent

Global transformation and development director

Christina da Silva

Global content director Gina Roughan

Global innovation director

Rebekah Billingsley

Business director Kate McLeod

Global chief creative officer

Stuart Purcell

Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Rachel Linstead, Marion Lyons, Alicia Miller

TESCO

Acting head of content Daniel Porter

Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd

Senior campaign manager Kaajal Nath

Campaign managers Caroline Dodds, Alex Doyle Advertising sales manager

Tom Glenister

For all advertising enquiries, contact tom.glenister@dunnhumby.com

FOOD

105 Your recipes

All the recipes in this issue

WEEKEND

9 April harvest

Spring sees colourful fruit and veg return to our plates

27 Weekend wonders

Enjoy a brunch inspired by dishes from across the world

52 How we celebrate: Ramadan

Foodies reveal how they feast during this important festival

68 1 cake, 4 ways

Try our upside-down cake in four very different flavours

106 Finest moments

Round off a special meal with this elegant fruity fool dessert

EVERYDAY

43 5 ingredient

A time-saving dinner created with a handful of ingredients

70 5 for under £25

Reader-approved family meals to serve four, all for under £25

KNOW-HOW

35 Kitchen secrets

How to make ricotta, plus handy kitchen tips and skills

40 Chef Derek Sarno

A wicked ‘cheese’ sauce opens the door to many popular treats

45 Jamie Oliver

Nail spring menus with advance planning and meal-flexing tips

66 Step-by-step

Fresh pasta is easier than you think – with no gadgets needed

78 Focus on: Flour

Get to know your self-raising from spelt, and how to use them

80 Too good to waste: Broccoli

Keep it longer, use it well… and don’t throw away those stalks!

IN STORE

18 Best buys

FOR YOU SHOPPING REAL LIVING COMMUNITY

Ideas for light lunches, quick snacks and birthday treats DRINKS

77 Budget bottles

Our wines taste great… and are gentler on the purse strings

Raise a glass and toast our new wine community, as we get the lowdown on how to choose, understand and enjoy wine. Get started on p55.

FASHION

91 Eco stories

Introducing F&F’s responsibly created fashion, Made Mindfully

BEAUTY

96 Solution series: Skincare Addressing wrinkles, stretch marks, skin types and more

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Find out the foods

Jamie R can’t wait to eat outdoors now the weather is getting better, p18

DEREK SARNO

Tesco’s director of plant-based innovation

Missing cheese on your plant-based diet? Derek’s wicked sauce is as good as the real thing! p40

JAMIE OLIVER

24 Over to you

Join in the conversation: your pictures, posts and thoughts

101 Race for Life

Cancer survivors share what this annual event means to them

HOME

83 Home accessories

Gorgeous cushions for an instant injection of spring

84 Homeware trends

Our top 10 home buys to take you stylishly into the new season

FAMILY

87 Outdoor ideas

From garden plants to wild foraging, we’ve ideas for everyone

WELLBEING

93 Easing out of lockdown

Anxious about bursting your bubble? Our expert tips will help

Filling your freezer and flexing your midweek meals will get you organised for spring, p45

MAHMOUD AND AHMAD

Owners

Two Muslim café owners share how they celebrate Ramadan with their favourite food, p52

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. 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. Product availability in Wales is subject to local Covid-19 guidance. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. 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. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Health ambassador for Tesco

of Za’atar Bakes

April harvest

IN SEASON

With spring in full swing, colour and variety return to our plates

Radishes

Available all year, but the British season runs from May to October

Need to know Not just for eating raw in salads, radishes can be roasted or used in stir-fries too.

CARAMELISED RADISH & GOAT’S CHEESE TARTE TATIN

Serves 6 Takes 1 hr

Cost per serve 80p

375g pack ready-rolled lighter puffpastry

45g unsalted butter

2 x 240g packs radishes, topped and tailed

2 tbsp clear honey, plus extra to drizzle

2 tbsp balsamic vinegar

10g fresh thyme, 5g leaves picked 125g pack soft goat’s cheese, chopped

12g hazelnuts, toasted and roughly chopped green salad, to serve (optional)

1 Unroll the pastry and cut out a 25cm round using a plate as a guide. Transfer to a lined baking sheet, prick all over with a fork and chill for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C.

2 Meanwhile, melt the butter in a 22cm ovenproof frying pan. Add the radishes, season and cook gently

over a medium-low heat for 10 mins to soften, shaking the pan occasionally.

3 Add the honey and balsamic vinegar and cook for a further 5 mins, shaking the pan now and then, until starting to caramelise. Remove from the heat, scatter over the thyme leaves, then arrange the radishes in a single layer in the pan.

4 Remove the pastry from the fridge and drape over the top of the radishes, tucking it down the sides of the pan with a wooden spoon. Transfer to the hot oven and bake for 30 mins or until the pastry is crisp and golden.

5 Leave for 2 mins, then place a large plate or board over the top and invert the pan to turn out the tart. Crumble over the goat’s cheese and scatter with the hazelnuts. Finish with some black pepper, a drizzle more honey and a few thyme sprigs. Serve with a green salad, if you like. Each

Watercress

Look

out for crisp, dark green leaves

Need to know A member of the mustard family, watercress has a peppery, fresh heat.

WATERCRESS & PRAWN RISOTTO

Serves 4

Takes 20 mins

Cost per serve £1.87

2 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

½ tsp crushed chillies (optional)

300g risotto rice

175ml white wine (optional)

1 reduced-salt vegetable stock cube, made up to 1.3ltr

1 lemon, zested and juiced 85g pack watercress

240g pack Tesco finest jumbo king prawns

30g Grana Padano, finely grated

1 Heat 1 tbsp oil in a deep frying pan over a low heat. Add the onion and cook for 8 mins to soften. Increase the heat to medium and stir through the garlic and crushed chillies, if using. Cook for 1 min, then stir in the risotto rice and cook for 2 mins.

2 Pour over the wine, if using, and bubble until reduced. Stir in a ladleful of hot stock. Bubble gently over a medium heat, stirring constantly, until absorbed. Repeat with the remaining stock, adding more a ladleful at a time. After about 20 mins the rice should be creamy and just cooked through. Stir in the lemon zest and season to taste.

3 Meanwhile, pick 40g watercress leaves and set aside. Blitz the remaining watercress (including stalks) in a food processor. Add most of the lemon juice, then blitz again.

4 Heat 2 tsp oil in a pan over a medium-high heat and fry the prawns for 3 mins until pink and cooked through.

5 Remove the risotto from the heat and fold through the blitzed watercress, the Grana Padano and prawns. Dress the reserved watercress leaves with a squeeze of lemon, 1 tsp oil and some seasoning. Pile on top of the risotto to serve.

Each serving contains

Asparagus

Early green shoots are called sprue. They’re thinner, and tender all the way through

Need to know Asparagus requires very little cooking, and can even be eaten raw.

Serves 6

Takes 35 mins

Cost per serve £1.37

2 x 250g bundles asparagus spears

2 tsp olive oil

375g pack ready-rolled lighter puffpastry

84g pack sliced prosciutto 90g Gruyère, coarsely grated

1 egg, lightly beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat. Snap the asparagus spears where they naturally break when bent, discard the woody ends and toss in the oil; season.

2 Unroll the pastry on its paper and use a sharp knife to cut 6 squares.

3 Lift the pastry, still on its paper, onto the hot baking sheet. Loosely wrap 3-4 asparagus spears in a piece of prosciutto and arrange on the pastry at an angle so the spear points to a corner. Top with a handful of grated Gruyère.

4 Brush the 2 opposite points of pastry with a little beaten egg, then fold over, overlapping to enclose; press to join. Brush all over with egg and season with black pepper. Bake for 22-25 mins until golden and crisp.

ASPARAGUS, HAM & GRUYÈRE PASTRY PARCELS

Blueberries

Select firm berries and avoid soft fruits with broken skin

Need to know A source of phosphorus per 100g* , blueberries are native to North America.

BLUEBERRY, FETA & GRAIN SALAD

Serves 4 Takes 30 mins

Cost per serve £1.76

400g tin chickpeas, drained, rinsed and patted dry

1 lemon, zested, ½ juiced ½ tsp smoked paprika

3 tbsp olive oil, plus 2 tsp

40g walnuts

1½ tsp clear honey

1 garlic clove, crushed

15g fresh mint, leaves shredded, plus extra leaves to serve

15g fresh basil, leaves shredded

250g pouch microwave mixed grains

150g pack blueberries

120g feta, crumbled

60g pack rocket or mixed salad leaves

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas on a baking tray lined with nonstick baking paper. Add half the lemon zest, the paprika and 2 tsp oil; season. Stir to coat, then roast for 20 mins. Add the walnuts to the tray for the last 5 mins.

2 Roughly chop the nuts. Mix the lemon juice, honey, garlic, herbs and 3 tbsp olive oil in a small bowl; season. Heat the grains pouch to

pack instructions, then fork into a large bowl. Add the chickpeas, nuts and most of the dressing; set aside for 5 mins.

3 Fold through the blueberries, feta and salad leaves. Spoon onto a serving plate and add the remaining dressing and lemon zest, plus some small mint leaves to serve.

WINE MATCH

Delicate, light and crisp Tesco Finest Saint Mont, £6.50* , is a great match for this dish – find out why on p60.

*Price excludes Scotland and Wales

New potatoes

Popular Jersey Royals are available from late April and herald the beginning of summer

Need to know They hold their shape when cooked and tend to have a more waxy texture.

ULTIMATE NEW POTATO SALAD

Serves 4

Takes 40 mins

Cost per serve £1.28

6 tbsp cider vinegar

1 tbsp caster sugar

½ tsp salt

1 small red onion, finely sliced

750g new potatoes, scrubbed

2 tsp Dijon mustard

3 tbsp extra-virgin olive oil

15g chopped fresh mixed herbs (such as chives, dill and parsley)

50g soured cream

3 eggs

100g green beans, topped and halved

½ cucumber, quartered lengthways and sliced 4 cornichons, chopped 2 Little Gem lettuces, quartered

1 Mix the vinegar, sugar and salt in a bowl. Add the red onion and set aside for at least 20 mins, stirring occasionally and pressing down into the pickling liquid.

2 In a large saucepan, boil the potatoes for 20 mins or until tender. Drain well, steam-dry for 2 mins, then halve.

3 In a large bowl, whisk the mustard with 2 tbsp vinegar from the onions and the oil until emulsified; season. Add the potatoes and stir to coat. Set aside for 5 mins to absorb the flavours, then stir in the herbs and soured cream.

4 Boil the eggs for 8 mins, adding the green beans for the final 3 mins. Drain, run under cold water (to stop the cooking process), then peel the eggs and quarter.

5 Add half the pickled onion (discarding the vinegar) to the potatoes along with the beans, cucumber, cornichons and quartered Little Gems. Gently mix together, then spoon onto a serving platter and top with the eggs and remaining onion.

Each serving contains of the reference intake. See page 105.

Carbohydrate 35g Protein 12g Fibre 5g Source of protein

Jump into April

Embrace the season and try something new this

month

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about his spring favourites.

ÔAs things start to warm up, I just can’t wait to get out of the house, and that’s especially true this year! Al fresco dining in the garden and cooking on the barbecue is the first call. Slow-cooked meats with fresh young salads

and vegetables are my go-to (see opposite for a handy shortcut - great in a Vietnamese-style bánh mì). For a little bit of extra flavour I like to add one of the punchy Wicked Kitchen seasonings (see p20).

TAPAS TIME

Make the most of spring sunshine with lunch favourites to eat outsideall part of the 2 for £4 deal.

Haldiki Olives With Slowroasted Tomatoes 160g, £2.50 (£1.56/100g)

Gouda & Chorizo Rollitos 88g, £2.50 (£2.84/100g)

Falafels 152g, £2.50 (£1.64/100g)

Try something new with the slow-cooked range, in store now LOW & SLOW

JAMIE R SAYS

Ô ÔThe slow-cooked range gives you maximum flavour without the effort

(£1.06/100g),

Spiced Pork Belly with Honey & Chilli 330g, £3.50

or part of the 2 for £6 deal.

SPICE IT UP

Flavour-packed combos to try

SUPER SEASONINGS

Give new life to everyday dinners with these wicked seasonings

Wicked Kitchen Smoky Jalapeño & Roasted Garlic Seasoning 40g, £2.15 (54p/10g)

75g, £2.15 (29p/10g)

Wicked Kitchen Bird’s-eye Chilli Sriracha Seasoning 45g, £2.15 (48p/10g)

£2.15 (29p/10g)

FISH FRIDAYS

Make this family treat even better with new Chunky Breaded Cod Fish Fingers 300g, £2.50 (83p/100g)

Flaky sustainable MSCcertified cod is coated in golden breadcrumbs for a crispy finish the whole family will love.

4 STEPS TO CHILLI-CHEESE TOASTIES

Grated Mature Cheddar 250g, £1.75 (70p/100g)

Tesco Finest White Sourdough Bread 400g, £1.50 (38p/100g)

Fire Pit Sweet Habanero Relish 300g, £1 (33p/100g)

Spring Onions 100g, 37p

Wicked Kitchen Sea Salt, Nori & Pink Peppercorns Seasoning

Wicked Kitchen Herby Chimichurri Seasoning 75g,

NEW FAVOURITES

Try something different

TASTE FILES: KIEVS

From classic garlic chicken to new vegan katsu

395g, £4 (£1.01/100g)

385g, £4 (£1.04/100g)

Wicked

260g, £2.50 (96p/100g)

GREAT GRAINS

These microwaveable grains and pulses make it easy to eat well

BIRTHDAY FUN

Classic Curly has a new friend… introducing Calli the Caterpillar Cake, £6. Clubcard price £5.45. Chocolate Swiss roll is swirled with chocolatey buttercream, covered in crisp milk chocolate and finished with mini pink hearts and sprinkles.

Mixed Grains 250g, £1 (40p/100g), are a brilliant base for a salad. You can pile Mexican Style Lentils 250g, £1 (40p/100g), into wraps with rice for instant burritos, while Lentil Bolognese 250g, £1 (40p/100g), makes a great speedy pasta dinner.

Tesco Finest Aged Cheddar & Wiltshire Cured Ham Kievs

Tesco Finest Roasted Garlic Chicken Kievs With Salted Butter

Kitchen Kickin’ Katsu Kievs

JOIN THE CONVERSATION

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

Although the past 12 months have been difficult, a highlight has been my 16-year-old daughter discovering Tesco magazine –from sorting through past editions to planning our meals and cooking for friends, to marvelling at Focus on and Know-how sections. She delighted us this half-term with the Sweet potato & chickpea patty wraps (February) and homemade Garlic & coriander flatbreads (January), and has just put the ingredients for four more dishes in my online basket! Juliette, via email

HAIR-RAISING

Thank you for the article about fine hair in February’s issue. I look forward to the magazine for recipes and the odd money-saving tip, but stumbling across this feature was the best thing to happen to my hair in ages! I tried the tips and my hair has benefited so much. This really was the last thing I expected to find in a food mag! Kate, via email

Weekend wonders

Brunch club

New ideas for Sunday feasting, inspired by dishes from around the world

Springpea & basil fritters

UK

Peas and seasonal asparagus capture British springtime at its best. This is a fresh alternative to a weekend fry-up.

SPRING PEA & BASIL FRITTERS WITH FRIED EGGS

Serves 4 freeze fritters only Takes 45 mins

Cost per serve £2.15

400g pack Tesco Finest cherry tomatoes on the vine

2 x 125g packs asparagus tips

4 tbsp olive oil

400g frozen peas

30g pack fresh basil, ⅔ roughly chopped

4 spring onions, trimmed and finely sliced

115g plain flour

1 tsp baking powder

¼ tsp salt

75ml semi-skimmed milk

6 eggs

5g fresh dill, to serve (optional)

½ lemon, sliced into wedges (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Snip the tomato vines into 4 portions and place on a baking tray. Put the asparagus on a separate tray. Drizzle each tray with ½ tbsp olive oil, shaking to coat lightly; season. Roast the tomatoes for 25 mins, adding the tray of asparagus after 10 mins. Remove the trays, set aside and reduce the oven to gas ¼, 110°C, fan 90°C.

2 Meanwhile, in a saucepan, boil the peas for 4 mins, then drain well. Return to the pan and roughly crush with a potato masher. Stir in the chopped basil and spring onions; season with pepper.

3 Mix the flour, baking powder and salt in a mixing bowl. Pour the milk into a jug and whisk in 2 eggs until smooth. Gradually stir the milk mix into the flour mix to make a smooth batter, then stir in the crushed peas.

4 Heat 1 tbsp oil in a large frying pan over a medium heat. Working in batches, add 1 tbsp batter per fritter and cook for 2 mins until golden underneath. Flip and cook for a further 1-2 mins until golden and crisp. Transfer to a plate and keep warm in the oven while you cook the remaining fritters, adding more oil to the pan as needed. The batter should make about 12 fritters.

5 Meanwhile, heat ½ tbsp oil in a second frying pan over a medium heat. Break in 2 eggs, spaced well apart, season and fry for 3 mins or until the whites are just set. Transfer to a plate and keep warm with the fritters; repeat with the remaining oil and eggs.

6 Stack 3 fritters on each plate along with the roasted tomatoes and asparagus. Top with a fried egg and tear over the remaining basil leaves and dill. Serve with lemon wedges to squeeze over, if you like.

Each serving contains

Mexico

Transform storecupboard staples into this easy Mexican-inspired breakfast with the help of chipotle paste and tortillas. A great base recipe: simply swap the herbs and spice paste for new flavour twists.

BLACK BEAN HUEVOS RANCHEROS

Serves 4

Takes 35 mins

Cost per serve 72p

3 garlic cloves, finely chopped

2 tsp chipotle chilli paste

1 tbsp olive oil

2 x 400g tins chopped tomatoes

400g tin black beans, drained

½ tsp dried oregano

4 large eggs

1 green chilli, finely sliced

4 wholemeal tortilla wraps or soft corn tortillas 10g fresh coriander leaves sliced avocado and lime wedges, to serve (optional)

1 Put the garlic, chipotle paste and olive oil in a 28cm, deep frying pan set over a medium heat. Stir occasionally for 2 mins until the garlic just begins to sizzle but not colour. Add the chopped tomatoes,

2 tbsp water, the black beans and oregano; season lightly. Bring to a simmer and cook for 5 mins.

2 Make 4 wells in the mixture with a wooden spoon. Break an egg into each well, scatter with the sliced chilli and season with a little salt and plenty of black pepper. Reduce the heat to low and simmer gently for 15 mins, covering for the final 2 mins if any of the egg whites looks undercooked on top.

3 Meanwhile, place a second, dry frying pan over a very high heat until smoking hot. Toast a tortilla wrap for 30 secs-1 min each side until well browned in places and beginning to puff up. Transfer to a plate and cover to keep warm; repeat with the remaining tortillas.

4 Scatter the egg pan with the coriander and avocado slices (if using). Serve with the tortillas for dipping, alongside lime wedges, if you like.

Each serving contains of the reference intake. See page 105.

USE IT UP

CHIPOTLE CHILLI PASTE

Add leftover chipotle chilli paste to soups, wraps or salad dressings for a spicy kick.

Blackbeanhuevosrancheros

Greece

Yogurt and honey is a classic Greek breakfast called Yiaourti me méli. Here we’ve added them to pancakes to take them to the next level, topped with colourful citrus fruit for a satisfying and refreshing start to the day.

YOGURT & HONEY PANCAKES WITH CITRUS FRUIT

Serves 4 freeze pancakes only

Takes 35 mins

Cost per serve 87p

2 large oranges, 1 zested

2 red grapefruits

300g 0% fat Greek-style yogurt

4 eggs, separated

90ml whole milk

1 lemon, zested

6 tbsp clear honey

175g self-raising flour

1½ tsp ground cinnamon

15g unsalted butter

20g walnuts, finely chopped, to serve (optional)

1 Slice the skin and pith from the oranges and grapefruit with a serrated knife, closely following the curve of the fruit. Slice each fruit into 1cm rounds and set aside.

2 Stir half the orange zest into 150g yogurt and set aside in the fridge.

3 Preheat the oven to gas ¼, 110°C, fan 90°C. In a clean mixing bowl, whisk the egg whites with a pinch of salt using an electric whisk for about 1 min until soft peaks form. In a second bowl, whisk the egg yolks, milk, lemon zest, remaining orange zest, 2 tbsp honey and remaining 150g yogurt. Whisk in the flour and ¾ tsp cinnamon. With a large metal spoon, fold in the egg whites to make a thick, airy batter.

4 Heat a large, nonstick frying pan over a medium heat. Melt ⅓ of the butter and, when foaming, drop in 1 slightly heaped tbsp batter per pancake, cooking 3-4 per batch and spacing them apart in the pan. Cook for 2-3 mins each side until

puffy and golden, reducing the heat if they colour too quickly. Transfer to a plate and keep warm in the oven while you make the remaining pancakes, adding more butter to the pan as needed. The batter should make 12 pancakes.

5 Serve 3 pancakes per person, with spoonfuls of the orange yogurt, the sliced citrus and remaining honey drizzled over. Dust each serving with a little of the remaining ¾ tsp ground cinnamon and sprinkle over chopped walnuts, if you like.

Each serving contains

India

Upgrade smoothies and toast with these traditional Indian flavours. A quick and delicious breakfast option.

MANGO & PASSION FRUIT LASSI

Serves 4

Takes 10 mins

Cost per serve 96p

3 green cardamom pods, seeds removed

500g pack frozen mango chunks 250g low-fat natural yogurt

3 passion fruits, halved

Put the cardamom seeds, mango chunks, yogurt and 300ml water in a blender. Spoon in the pulp from 1 passion fruit. Blend for 2 mins or until smooth. Divide between 4 serving glasses, and top with half a passion fruit per glass. Serve with the warm Bombay toast.

Each serving contains

of the reference intake. See page 105.

BOMBAY TOAST

Serves 4

Takes 20 mins

Cost per serve 17p

125ml semi-skimmed milk

2 large eggs

1 red chilli, deseeded and finely chopped

10g fresh coriander, finely chopped

4 slices wholemeal farmhouse loaf

15g salted butter

1 Preheat the oven to gas ¼, 110°C, fan 90°C. Whisk the milk and eggs in a large, shallow dish, season and stir in the chilli and coriander. Add the bread in an even layer, flipping

to coat completely in the egg mixture. Leave for 1 min until the liquid in the dish has been absorbed into the bread.

2 Melt half the butter in a large frying pan over a medium heat. When foaming, add slices of the soaked bread in batches. Cook for 2 mins, then flip and cook for 1-2 mins more until golden. Transfer to a plate and keep warm in the oven while you repeat with the remaining butter and bread.

Each serving contains of the reference intake. See page 105.

Sugars Salt Saturates

Morning, sunshine!

Put a spring in your step with a warming plant-based breakfast

Sometimes you just want to start the day off with something more substantial than toast or cereal. And being vegan needn’t limit your options, as this brilliant idea shows…

BREAKFAST MUFFINS

Drizzle halved vine tomatoes with oil; season and grill until charred and softened. Meanwhile, cook Meatless Farm Sausage Patties to pack instructions. Put a handful of baby spinach in a colander and pour boiling water from the kettle

over to wilt; pat dry. Peel and slice avocado and squeeze over some lime juice; season. Toast English muffins; stack with the spinach, sausage patties, sliced avocado and grilled tomatoes to serve.

Alpro My Cuppa 750ml, £1.60 (21p/100ml), is the first plant-based drink to be made just for tea! The perfect cuppa with no curdle – hooray!

THE ULTIMATE LATTE

You don’t need a fancy machine, just a few tips. The optimum ratio is 2 shots of coffee (about 50ml) per 200ml milk. Next, the milk must be warm, and it’s best if you can froth it to a soft foam. If you don’t have a frothing wand, put the warmed milk in a jar, seal tightly, wrap in a tea towel and shake well. Lastly, pour the milk in slowly, leaving the lovely thick froth on top.

The delicate coconut flavour of Alpro Barista

Coconut drink 1ltr, £1.80, teases flavour out of your coffee beans and makes a wonderful creamy yet dairy-free latte.

High in protein and seriously tasty, Meatless Farm PlantBased Sausage Patties 4 x 60g, £2.50 (£1.04/100g), make an ideal breakfast treat.

PROTECT YOUR CLOTHES AGAINST DAMAGE

DETERGENT ONLY

PROTECTED WITH COMFORT

Tips and tricks

Kitchen secrets

Master the basics and up your cooking game with our expert advice

Spring into action

Dust off your apron and spring-clean your kitchen know-how! This month we’re sharing ideas for fun foodie projects (that are easier than you might think), as well as key skills you’ll use again and again to help boost your kitchen confidence all year round.

Homemade ricotta p36

Skill up

Nurture your cooking talent

FRESH RICOTTA

You might think making cheese takes forever, but ricotta is ready in just over an hour – and making your own means you can flavour it easily too.

Makes 200g (about 6 servings) Takes 20 mins plus draining Cost per serve 13p

1ltr whole milk (not filtered or longlife)

¼ tsp salt

2 tbsp lemon juice

4 flavour ideas (optional)

10g chopped thyme leaves and 1 tbsp finely grated lemon zest

15g finely chopped flat-leaf parsley and 1 crushed garlic clove

1 finely chopped red chilli and 30g chopped, stoned black olives a little vanilla extract or ground cinnamon

1 Gently heat the milk and salt in a medium saucepan over a low heat for about 10 mins, stirring often, until it reaches 93°C on a sugar thermometer. Alternatively, watch the mixture carefully: the milk should be consistently foaming and steaming but should not begin to boil and bubble, as this will scald it and affect the flavour.

2 Remove from the heat and stir in the lemon juice; the mixture should begin to look grainy. Cover the pan and set aside for 10 mins – curds of

ricotta and a milky ‘whey’ should form. Line a sieve or colander with muslin and set over a bowl. Use a slotted spoon to carefully spoon the curds into the sieve; set aside for 45 mins to drain off any excess whey.

3 The ricotta can now be eaten, plain or flavoured, or covered and

chilled for up to 48 hrs. To flavour the cheese, try gently stirring through one of the combinations above. The 3 savoury ideas work well spread on hot toast and topped with sliced tomatoes, while the sweet option is lovely with fresh fruit and honey.

COOK’S TIP

Don’t throw away the leftover whey – it’s a source of protein that’s low in fat. It keeps for 2 days in the fridge and can be used to make porridge or added to soups.

TO USE RICOTTA 3 WAYS…

Mini ricotta doughnuts

Whisk with eggs, vanilla and sugar; fold in flour, salt and baking powder. Shape into balls, then deep-fry. Dust with icing sugar and serve with jam.

Pear, ricotta and honey toast

Spread on wholemeal toast and top with sliced pear, blackberries and honey.

Ricotta and broccoli spaghetti

Mash cooked broccoli. Stir in ricotta, basil, lemon zest and juice; mix until smooth. Toss through spaghetti and peas, then top with basil.

Search for the full recipes online at tes.co/recipes

{Cook’s dictionary} Deglaze dee•glaze

Adding a small amount of liquid to a hot pan after cooking veg or meat. Still on the heat, scrape the browned bits from the pan so they melt into the liquid to create a sauce.

Knead to know

For many dough recipes (such as bread, pizza and fresh pasta), kneading is vital, as it strengthens the gluten in the flour to give the bread its structure and texture, and to help it rise.

1 To knead by hand, use the heel of your palm to push the dough away from you on the worktop and stretch it, then fold it back over itself towards you. Repeat this motion to build up the gluten.

2 Don’t add too much extra flour: this will result in a tough loaf. If you’re working with a wet dough (such as focaccia), you might find it easier to use oil instead.

3 When ready, the dough will become smooth, elastic and supple, and should spring back more readily.

Your guide to kitchen kit

Get the most out of your everyday kitchen essentials

BOX GRATER 101

If you find yourself only ever using one side of your grater, read on!

Knife skills

How to use a steel

To sharpen a knife, hold the steel vertically, resting the tip on a worktop. With the knife in your dominant hand, carefully run the blade from its heel (the wide part at the base) to the tip in one smooth action down the length of the steel at a 20° angle, then repeat on the other side.

When to use a… Paring knife These are best for ‘off the board’ work, such as peeling.

Chef’s knife Although it may feel a bit large to start with, using a bigger chef’s knife for most of your chopping will give you maximum control.

Top tips for easier chopping

MEDIUM HOLES

Good for veg like carrot, courgette or potato. If you’ve forgotten to soften butter before baking, grate it on this side, then use straightaway.

SMALL HOLES

This side gives fine shavings, and is great for chocolate or cheese. It’s best when you want your ingredients to melt more quickly.

Keep them sharp Never put knives in the dishwasher, it will blunt them beyond repair. Stay secure Make sure your chopping board is secure on the worktop and won’t slip around. Put a wet all-purpose cloth underneath, or find anti-slip mats online.

The best chopping boards are made from bamboo. They absorb less liquid than wood so are less likely to warp or crack, and are more resistant to marking from sharp knives. Try the Large Bamboo Chopping Board, £6. DID YOU KNOW...?

LARGE, WIDE HOLES

Use this side to get thin slices of veg, perfect for gratins or Dauphinoise, in place of a mandoline.

SMALL STAR HOLES

This side is great for nutmeg or citrus zest, or very fine shavings of Parmesan.

Want to brush up your technique? Find video guides on how to chop an onion and more online at tes.co/howtochop

Go Cook Pyramid Grater, £4

OATS FROM 9-5

They’re not just for breakfast – enjoy oats throughout the day with these brilliant ideas

OATY SODA BREAD

Makes 1 loaf (around 12 slices)

Takes 1 hr

150g Quaker Rolled Oats

200g plain wholemeal flour

100g plain white flour

25g unsalted butter, cubed

1 tsp bicarbonate of soda

¾ tsp salt

284ml pot buttermilk

1 Preheat the oven to gas 6, 200°C, fan 180°C. Blitz 100g of the oats in a food processor until fine, then tip them into a large bowl along with both flours and rub in the butter with your fingertips until the mix resembles breadcrumbs. Stir through the bicarbonate of soda, 40g of the remaining oats and the salt.

2 Make a well in the centre of the dry mixture and pour in the buttermilk and 75ml water. Using a wooden spoon, quickly and lightly bring together into a rough, slightly sticky dough, then use your hands to form the mixture into a ball and transfer to a lightly floured baking sheet.

3 Flatten the dough slightly and make a cross in the top with the floured handle of a wooden spoon, pressing about halfway into the dough. Sprinkle the remaining oats over.

4 Bake for 40-45 mins until the bread is golden and sounds hollow when the base is tapped. If after about 30 mins the bread looks dark, cover loosely with foil. Allow the bread to cool on a wire rack before slicing. Each serving (3 slices) contains

BLACK FOREST PORRIDGE

Swirl compote through cooked Quaker Oats and top with grated chocolate.

OAT & BANANA SMOOTHIE

Satisfy the munchies with this hearty shake made with banana, Quaker Oats, peanut butter and milk.

OATY FISH FINGERS

Flavoured with lemon and sesame seeds, this spin on fish fingers is a real crowd-pleaser.

Quaker Rolled Oats 1kg, £1.75

Find full recipes for these ideas and more at tes.co/quaker

Derek Sarno

LIVING ON THE VEG

Treat yourself this weekend with this great recipe from our wicked chef

WICKED ‘CHEESE’ SAUCE

Makes 800ml (serves 6)

Takes 20 mins

Cost per serve 75p

200g fresh or frozen cauliflower florets

1 large (200g) sweet potato, scrubbed, trimmed and cut into 1cm pieces

3 garlic cloves, peeled 50g salsa

100g Applewood vegan cheesealternative, diced

½ tsp smoked paprika

1 tsp onion granules

3 tbsp Wicked Kitchen Garlic & Herb Flavoured Nooch Seasoning

400ml Oatly oat milk-alternative

For Derek Sarno, Tesco’s director of plant-based innovation, creating the best plant-based foods for everyone to enjoy is key. It’s all about nailing the textures and flavours, and bringing that familiar comfort-food feeling. For cheese, this can

NOOCH!

be achieved with fondue, by melting it on pizza and jacket potatoes, or in a creamy sauce for fries, nachos and macaroni cheese. Now Derek has created a vegan version –this Wicked ‘cheese’ sauce hits all the right notes.

Also known as ‘nutritional yeast’, nooch is an inactive yeast grown on molasses and isusuallyfortifiedwithB12.Itssavoury, cheesyflavourisanexcellentstand-in for dairy. Wicked Kitchen Flavoured Nooch Seasoning 80g, £2.90 (£3.63/100g)

1 Boil the cauliflower, sweet potato and garlic in a covered pan for about 10 mins until tender. If using frozen cauliflower, add it after 7 mins.

2 Drain the vegetables and transfer to a blender. Add the salsa, cheese-alternative, paprika, onion powder, nooch seasoning and oat milk-alternative. Blend on high for at least 2 mins until smooth and silky. Season to taste. Add another 100ml oat milk-alternative for a thinner sauce, if you prefer.

Each serving contains

COOK’S TIP

Add 1 tsp ground cumin when blending the ‘cheese’ sauce, for extra spice.

DEREK’S WICKED ‘CHEESE’ SAUCE 3 WAYS WITH...

Nachos

Warm 400ml ‘cheese’ sauce in a pan. Arrange a 200g pack tortilla chips on a platter, then pour over the sauce. Top with salsa, smashed avocado and sliced chilli.

Macaroni cheese

Cook 300g macaroni until al dente. Stir in 400ml ‘cheese’ sauce and a handful of spinach to wilt. Drizzle with sriracha sauce and tear over some fresh coriander.

Cauliflower cheese

Boil cauliflower florets for 6 mins, then drain. Arrange in a roasting tin; toss with sliced spring onions and 400ml ‘cheese’ sauce. Scatter with breadcrumbs and bake until golden.

Time-savers

5

Chicken naan wraps

Serves 4

Takes 20 mins

Cost per serve £1.68

Dinners that take the effort out of cooking, meaning less time in the kitchen

Heat 2 x 150g packs Chicken Pakoras to pack instructions. Take a naan from 2 x 2-packs Plain Naans and microwave on high for 20 secs. Place on a board and use a rolling pin to flatten slightly. Turn the naan so the long side is facing you and top the wider end with 35g shredded Iceberg Lettuce. Add a quarter of the pakoras and scatter with 20g Sliced Red Onion. Drizzle over 2 tbsp Raita Dip, roll up to enclose and secure in place with a wooden skewer, if you like. Repeat with the remaining naans to make 4 wraps.

Each serving contains of the reference intake. See page 105. Carbohydrate 70g Protein 30g Fibre 6g High in protein; source of vitamin B3; source of phosphorus

TASTES LIKE SEMI SKIMMED MILK

*Comparative test results with 208 consumers of semi-skimmed milk. Selected Stores. Subject to availability.

JAMIE ON health

Tesco’s health ambassador has some brilliant ideas for midweek meals, plus easy swaps for every recipe

Spring is well and truly here, and I’m keeping things fresh and exciting on the food front by getting organised. The trick is to plan ahead, batch-cook, fill up your freezer and prep for food-on-the-go, so you can easily enjoy tasty, nutritious meals throughout the week. And I’ve got some brilliant recipes to help you get in the zone: my courgette & feta fritters make a brilliant brunch or lunch on the go; a simple salmon stir-fry, perfect for busy weeknights; and my Tex-Mex chicken traybake, which is guaranteed to be a hit with the whole family. Plus, there are helpful tips on how to flex every recipe on the last page to make it work for you. Enjoy!

WE

For your chance to win a signed copy of Jamie’s new book, 7 Ways, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s exclusive Tesco recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 5 April 2021. Closes 23:55 on 4 May 2021. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

This photo was taken before social distancing rules applied

TEX-MEX CHICKEN TACO TRAYBAKE

Serves 4

Takes 55 mins

Cost per serve £1.63

2 red onions

250g ripe cherry tomatoes

4 chicken thighs, bone-in (700g total)

3 tsp smoked paprika olive oil

red wine vinegar

4 corn on the cobs

2 Little Gem lettuces

4 tbsp natural yogurt

8 mini white tortilla wraps

1 lime (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel the red onions, cut into wedges and scatter into a large deep roasting tray with the cherry tomatoes. Remove and discard the skin from the chicken thighs, then place them in the tray and rub it all with 2 tsp smoked paprika, ½ tbsp olive oil, 1 tbsp red wine vinegar and a pinch of sea salt and black pepper. Roast for 45 mins, or until the chicken is cooked through and crispy.

2 Meanwhile, heat a large frying pan on a medium-high heat and char the corn for 15 mins, turning regularly. Remove to a board. Once cool enough to handle, slide a sharp knife down the cobs to cut off the corn.

3 Wash and shred the lettuce. Spoon the yogurt into a small bowl and spike with ½ tsp smoked paprika and a pinch of black pepper. Shred the chicken off the bone with 2 forks, then stir back into the tray.

4 Bring everything to the table and pile the chicken into wraps with the charred corn, paprika yogurt, lettuce and a final dusting of paprika. Serve with wedges of lime, if you like.

jamie loves

Stir-fries are a total midweek saviour. I’m hero-ing salmon here with a little help from crunchy sesame, fresh lime and chilli, and a handy stir-fry veg pack

MY SIMPLE SALMON STIR-FRY

Serves 4

Takes 25 mins

Cost per serve £2.67

200g fine egg noodles

2 fresh red chillies

2 tbsp sesame seeds

4 tbsp teriyaki sauce

2 limes

2 x 260g packs salmon fillets, skin-on, pin-boned olive oil

2 pak choi

320g pack stir-fry veg

1 Cook the noodles to pack instructions while you deseed and finely chop the chillies. Lightly toast

the sesame seeds in a dry non-stick frying pan on a medium heat, then tip onto a plate. Make a dressing with the teriyaki sauce, half of the chillies and the juice of 1 lime. Drain the noodles, refresh under cold water and set aside.

2 Place the salmon on a board, skin side up, and carefully pull away the skin. Cut each fillet into 4 chunks and season with sea salt and black pepper. Put the sesame seed pan back on a medium heat with ½ tbsp olive oil. Add the salmon skin and cook for a couple of mins until crispy and golden on both sides, then remove to a plate. Add the salmon chunks and cook for 4 mins until golden on all sides, then remove to a plate, brush with a little teriyaki dressing and roll in the toasted sesame seeds.

3 Meanwhile, place another large non-stick frying pan or wok on a medium-high heat with ½ tbsp olive oil. Finely shred the pak choi. Add the stir-fry veg and pak choi to the hot pan and stir-fry for 3 mins, adding the noodles for a final min to reheat. Turn the heat off, pour over the remaining dressing and toss well.

4 Divide the veg and noodles between the plates, sit the salmon chunks on top and break over the crispy salmon skin. Scatter with the remaining chilli and serve with a squeeze of lime.

why jamie loves it

FLEX YOUR RECIPES

Check out my easy swaps to flex every recipe and make your midweek meals work for you

TEX-MEX CHICKEN TRAYBAKE

If you don’t have chicken thighs, you could use drumsticks or legs and adjust the cooking time accordingly. If you don’t have corn on the cobs, try strips of pepper, or a can of kidney, cannellini or black beans, drained and toasted in a pan until they char and pop open.

MY SIMPLE SALMON STIR-FRY

You can use any crunchy veg instead of the pak choi – try carrots, courgettes, peppers or broccoli, or a handful of baby corn, mangetout or sugarsnaps. Just make sure it’s all prepped in a similar size. I’ve used noodles here, but it would be equally delicious with cooked rice stirred through instead.

COURGETTE & FETA FRITTERS

Switch up the courgettes for grated broccoli or cauliflower, root veg such as carrot, sweet potato or beetroot, or hearty greens like chard, spinach or kale. Try swapping the feta for grated halloumi.

COURGETTE & FETA FRITTERS

why jamie loves it

You can make these easy fritters in advance for lunch on the go, or enjoy them hot from the pan for a weekend lunch. Delicious!

Serves 2 Takes 25 mins

Cost per serve £1.24

1 large courgette 15g fresh dill or mint

2 lemons

1 large free-range egg 40g feta 25g plain flour

¼ of a red cabbage red wine vinegar

2 flatbreads, to serve 1 fresh red chilli (optional)

1 Coarsely grate the courgette into a large bowl. Pick and finely chop the herbs (saving a handful of picked herbs for the end) and add to the

bowl. Finely grate in the zest of 1 lemon. Crack in the egg, crumble in most of the feta and stir in the flour until well combined. Season with black pepper.

2 Shred the cabbage and place in a bowl with 1 tbsp red wine vinegar and a pinch of sea salt. Stir well and set aside to pickle.

3 Place a large frying pan on a medium heat with ½ tbsp olive oil. Spoon tablespoons of the fritter mixture evenly into the pan and fry for 2 mins on each side until golden (working in batches).

4 Serve the fritters in warm flatbreads, topped with pickled cabbage, a crumbling of the remaining feta, the reserved herbs, a squeeze of lemon and sliced red chilli, if you like.

TO YOUR GOOD HEALTH!

Whatever feeling good means to you, our new health section will help you get closer to your goals. Whether it’s eating to support good heart health, getting a better night’s sleep, staying active, or just seeking healthier cooking techniques – our experts can help you, one step at a time.

Next issue you’ll learn…

•Tips and tricks to reduce your sugar intake

•How to support your mental wellbeing through food

•Healthier snacking ideas with a handy guide to keep you motivated

•Simple lifestyle changes that will help you form healthier habits for a lifetime

COMING NEXT ISSUE

Your traditions

How we celebrate

Ramadan

We ask foodies from around the UK to reveal the food and traditions that make their Ramadan special

Fasting, rather than feasting, might be what comes to mind when you think of Ramadan. That lasts from dawn until dusk during the month-long festival, but is broken every night when families and communities come together to enjoy a meal called Iftar. We asked Muslims around the country to tell us their favourite ways to celebrate, and what Ramadan means to them.

Mahmoud Al-Hadad and Ahmad Mohamad are the owners of Za’atar Bake, a communityfocused cafe in Oxford. From Palestine and Syria, they met in London and came together to share authentic Arabic dishes and Middle-Eastern hospitality.

Why is Ramadan important?

‘It teaches us self-discipline, sacrifice and empathy for the less fortunate. It’s a time for devotion, prayer and selfimprovement, and encourages us to be generous and kind.’

How do you celebrate Ramadan through your business?

‘We normally invite our close and regular customers to share the first Iftar with us for free. We then arrange an Iftar buffet for the whole month, with traditional dishes plus classical music.’

Where is your recipe from?

‘Mahmoud’s mum passed it down. It originated in Egypt, then it moved to the rest of the Levant, and is very popular at Ramadan. It’s like Egyptian bread and butter pudding.’

Will this year be different?

‘If we can’t invite customers into the cafe on the first day of Ramadan, we will still cook a feast for anyone passing by.’

Ramadan teaches us empathy for the less fortunate, and encourages us to be generous and kind

OM ALI

Serves 10

Takes 1 hr 10 mins

Cost per serve £1.01

2 tbsp vegetable oil

250g filo pastry, thawed if frozen 1.4ltrs semi-skimmed milk

400ml tin lighter coconut milk

397g tin condensed milk

100g dark soft brown sugar

1 tsp vanilla extract

1 tbsp ground cinnamon

100g desiccated coconut 150g raisins

80g walnuts, roughly chopped

80g whole almonds, roughly chopped 80g pistachios, roughly chopped

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. Lightly grease a deep nonstick 25 x 35cm roasting tin with 1 tsp oil. Unroll the filo pastry sheets and, using scissors, cut into 3cm squares. Scatter into the prepared tin to separate, then drizzle with the remaining oil and toss to coat. Bake for 30 mins, tossing every 5 mins, until lightly golden, then transfer to a similar-sized baking dish.

2 Meanwhile, put the milk, coconut milk, condensed milk, sugar, vanilla, cinnamon, coconut and raisins in a large saucepan over a medium-low heat. Heat gently to dissolve the sugar, then bring to the boil and simmer for 5 mins, stirring to prevent it sticking or burning, until well combined and thickened slightly.

3 Preheat the grill to high. Pour the milk mixture over the cooked pastry shards, then scatter over the nuts.

Set aside for 5 mins to thicken, then grill for 3-5 mins or until the top is golden brown. Set aside to cool for 5-10 mins before serving (it will continue to thicken as it rests).

Each serving

‘Om Ali is very popular at Ramadan. It’s like an Egyptian version of bread and butter pudding

‘IT’S ALL ABOUT FAMILY’

‘It’s amazing what can happen when you remove food and drink during the day and fully focus on other things. Ramadan for me is all about family and coming together. My favourite food to break my fast is an omani samboosa (samosa) - we serve it with a spicy, tangy tamarind and coriander dip; that first crunch is always a highlight!’ Dina Macki, Middle-Eastern food writer and recipe developer, London (dinewithdina.co.uk)

‘WE SHARE OUR IFTAR TABLES OVER GROUP CHAT’

‘I’ve experienced Ramadan in Pakistan and London. Here, friends and family host Iftar parties on the weekend. The pandemic has changed things, but we shared our dinner tables via the family group chat. Tables were adorned with sweet foods like halwas, and fried treats such as samosas and pakoras.’ Numra Siddiqui, chef and founder of Empress Market, London (empressmarket.co.uk)

GIVE ME MORE! +

‘

For Ramadan video recipes and more, visit tes.co/ramadan

It’s all in the details

Getting your teeth up to 100% clean is easy thanks to TePe Interdental Brushes’ expert design. They can reach the 40% that your regular toothbrush misses. 80% less

Our commitment to the environment means you don’t have to compromise your oral health to be kinder to the planet. No wonder 94% of dental hygienists recommend them.**

*Get the details at tepe.com

Get started

Welcome to the grapevine

Love wine? Up for learning more? Raise a toast to your new community

Hands up if you love wine! Yep, we thought so. It’s one of life’s little joys and the more you learn about wine, the better it gets. So welcome to your new wine community, the Tesco Grapevine. Together we’ll discover the world of vino, one delicious glass at a time…

•Learn to choose wines you’re sure to love

•Master ‘wine-speak’ (it’s easier than you think!)

•Get the lowdown from experts

•Share your own top tips and discoveries

…elegant, fruity Tesco Finest Prosecco Rosé. With a glass of this in your hand, you’ll be virtually whisked away to Italy… See p64.

In the spotlight

Pick of the bunch

Be in the know with the latest news, trends and insider tips from the world of wine

MEET OUR WINE EXPERTS

KEVIN MEEHAN

Tesco product developer

The palate behind the Tesco Spanish and New Zealand wines, Kevin is an expert in many different styles. He’ll help you discover new bottles you’ll love, p62.

CHARLOTTE LEMOINE

Tesco

product development manager

Charlotte looks after, among others, the Tesco French and Italian wines. She talks us through her no-fail steps to pairing a wine to whatever you are having for dinner, p58.

HOW TO read a wine label

Wine labels vary, but you’ll find many of these pieces of information on each bottle…

VINTAGE This is the year the grapes were picked.

REGION Where the wine is made. To carry this, the wine must be made to a specific style and quality standard.

GABRIELE CESCON

Wine producer

With just the pop of a cork, the brilliant winemaker behind new Tesco Finest Prosecco Rosé will instantly transport you to his sun-baked vineyards in northern Italy, p64.

PRODUCER Tesco works with top winemakers to create its Finest wines. Knowing the producer can help you discover other wines you’ll like.

PLACE The actual town or village this wine comes from.

AREA Unique to French wines, ‘Villages’, indicates this wine is from the better vineyards within the region.

ABV Alcohol by volume. A standard measure of the wine’s strength.

SIGNATURE

Indicates that the winemaker behind this bottle is proud of it.

QUALITY Many wines have a Protected Designation of Origin, which guarantees a minimum standard of wine. This one is specific to France.

TRENDING#sherry

Tesco experts work closely with producers to make quality wine exclusively for Tesco. The wines are even tweaked regularly to make sure they stay spot-on. ‘We recently added a dash more Chardonnay to our Finest English white blend to keep it gorgeously aromatic,’ says Kevin Meehan.

Think sherry is a drink for your nan? Not anymore! This Spanish fortified wine, which ranges from bone-dry to very sweet, is super-versatile. Especially brilliant in cocktails, it adds complexity and flavour but is lower in alcohol than spirits. Try a splash in a Martini or Negroni, or in this springtime tipple…

SHERRY & GINGER SPRITZ

To serve one, mix 45ml Tesco Finest Fino sherry with 30ml ginger syrup (from a 350g jar stem ginger in syrup) in a short glass. Half-fill with ice cubes, then top up with 75ml cava and stir gently. Add wedges of lemon and lime to garnish.

Tried it, liked it

Don’t just take our word for it –these satisfied customers left five-star reviews for these wines on tesco.com

Tesco Finest Picpoul de Pinet, £6.50 ‘Absolutely delicious light white wine, fresh in flavour and so unlike a lot of the heavy buttery whites from the Languedoc.’

Tesco Finest Barossa Shiraz, £10 ‘I’ve been drinking Aussie reds for years and this wine is a really top-notch Shiraz. It compares very favourably with the best that Barossa has to offer.’

Tesco Finest Viñas del Rey Albariño, £8.50 ‘Seriously good Albariño, with stone fruit and floral aromas, fine balance and good depth of fruit. An absolute bargain even at the full price; when it’s on offer, fill your boots!’

{Wine dictionary} Terroir

Teuh•waa

From the French for ‘land’, this term sums up all the environmental elements that influence a wine’s taste, from the soil type and topography to local weather. A good wine is an authentic expression of its terroir – the unique place, conditions and people behind it.

3 AWARDWINNING WINES

The annual International Wine Challenge (IWC) is one of the world’s most meticulously judged wine competitions, where every bottle is tasted ‘blind’. Tesco is proud to have won several awards for its wines, including…

SILVER

• Tesco Finest Chablis, £12

• Tesco Finest Viña del Cura Rioja Reserva, £11.50

SILVER MEDAL AND GREATVALUE CHAMPION

•Tesco Finest Semillon Dessert 37.5cl, £6 (£12/75cl)

Food & wine matching

Cook and uncork

Selecting a wine to enjoy with your meal doesn’t have to be hard. Kick off with this dinner party-worthy dish and bottles that can make it even more special

Push the boat out with…

THE CRISP ONE

Tesco Finest Côtes de Gascogne, £6.50

A perfect match for under seven quid? You bet. Bursting with blossom notes and citrus flavours, this top-value French white cuts through the coq au vin’s creamy sauce. Each sip refreshes your palate to keep you wanting more.

THE RED ONE

Tesco Finest Central Otago

Pinot Noir, £13

And if you prefer red? The smoky bacon, garlic and fresh herbs in coq au vin partner brilliantly with this light savoury red, made in New Zealand. It proves that chicken doesn’t always have to pair with white wine.

THE RICHER ONE

Tesco Finest Chablis

Premier Cru, £15

Fans of light and fresh wines might already know Chablis, a citrussy French white made with Chardonnay grapes. This take balances that classic freshness with richness, bringing out the complex flavours of this dish.

SPRING COQ AU VIN

Serves 4

Takes 1 hr

Cost per serve £3.02

1kg pack chicken legs

1 tbsp olive oil

180g pack Tesco Finest dry-cure smoked bacon lardons

2 medium leeks (about 400g), trimmed, cleaned and cut into 2cm rounds

4 garlic cloves, finely chopped

3 tbsp plain flour

½ x 75cl bottle dry French white wine (we used Mâcon Villages blanc) ½ chicken stock pot, made up to 300ml

100ml whipping cream

10g fresh thyme, tied together with kitchen string

200g pack Tenderstem broccoli, trimmed

100g frozen garden peas

5g fresh chives, finely snipped ½ lemon, zested

1 Trim the chicken legs of excess fat and season well. Heat the oil in a large flameproof casserole dish until hot. Add the lardons and cook over a medium heat for 8-10 mins until crisp. Remove from the dish with a slotted spoon and set aside. Add the chicken, skin-side down, and cook in batches for 4-6 mins each side until golden and crispy; remove from the dish and set aside.

2 Add the leeks and garlic, fry for 2 mins, then stir through the flour. Cook for 1-2 mins until the flour is absorbed, then increase the heat to

medium-high and pour in the wine. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces. Add the chicken stock, cream and thyme; season. Return the chicken to the dish, skin-side up. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins.

3 Preheat the grill to high. Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender. Remove the chicken, discard the thyme and add the broccoli and peas. Replace the chicken on top of the vegetables, then grill for 5-7 mins until the chicken is golden and crisp and the liquid is bubbling. Scatter with the chives, lemon zest and reserved lardons. Boiled new potatoes are great with this.

Each serving contains

of the reference intake. See page 105. Carbohydrate 18g Protein 45g Fibre 4g

COOKING WITH WINE

A splash of red or white adds oomph to gravies, stews and risottos. Tesco wine expert Kevin Meehan says, ‘The aroma, acidity and alcohol (which burns off as you cook) all add flavour.’ The golden rule? If you wouldn’t drink it, don’t cook with it. Kevin adds, ‘There’s no need to splurge: try Tesco’s 187ml bottles or great-value bag-in-box wines.’

Q WHERE CAN I START IN CHOOSING WINES FOR OTHER DINNERS?

A Check the label – many wines will suggest dishes that pair well, whether that’s grilled fish or a rich stew. Turn over for more tips.

COOK THE COVER

Find more tips on matching wine with food, over the page

1

Ready to give food and wine matching a go? Tesco product development manager Charlotte Lemoine sets out her steps to help you with everyday food pairings

Target the main ingredient in your meal

‘“Body” is how weighty or light a wine feels when you taste. Think about how weighty the flavours in your dish are, then match the two. Delicate foods like chicken or fish need a wine with a light body (often a white) that won’t overpower. But for a robust steak, say, you want a full-bodied wine (usually a red) that stands up to it.’

Pairing made simple Ô

2

Consider how your dish is being cooked ‘You want to balance the dish with the wine. Rich, creamy sauces go best with creamy wines like oaked Chardonnay. Asian dishes packed with aromatic and tropical ingredients pair well with wines with similar flavours – like a Riesling. For smoky barbecued food, opt for a rich red with dark, complementary flavours.’

3

Pair local with local

‘If in doubt, consider the origins of your dish; a wine from the same region is often a perfect match. Argentina produces some of the best steaks in the world… and makes one of the greatest steak wines: Malbec. Albariño from Rias Baixas, in northwest Spain, goes well with seafood, which is in abundance there.’

Consider

the

origins of your dish; a wine from the same region will often prove to be a perfect match

Ô

EVERYDAY FOOD MATCHES

BANGERS & SMASHED SPRING POTATOES (p74)

TRY Tesco Nero d’Avola, £5.75 The big, bold flavours of this great-value juicy red will stand up to the meaty sausages and flavourful gravy.

SIMPLE SALMON STIR-FRY (p47)

TRY Tesco Finest Torrontes, £7 This wine might be from Argentina, but its exotic fruit and spice flavours are a perfect match for Asian-style cooking, especially fish dishes like this one

BLUEBERRY, FETA & GRAIN

SALAD (p15)

TRY Tesco Finest Saint Mont, £6.50 This delicate, light and crisp white wine from France will match the subtle flavours of this salad and cut through the tangy feta.

TRY THE UK’S NO.1

MAYO

Find your perfect match

It’s easy to keep reaching for the same two or three wines. But pin down why you love those favourites and you can discover great new choices

Kevin Meehan, Tesco product developer for wine, is your matchmaker. Answer these questions, then find your new wine recommendations opposite.

Q YOU’RE ENJOYING YOUR FAVOURITE DISH. WHAT’S ON THE MENU?

A Steak and chips

B Veggie Asian-style noodles

C Fresh tuna Niçoise

D A charcuterie platter

E Spaghetti carbonara

Q WITH WHICH MEAL ARE YOU MOST LIKELY TO ENJOY

A GLASS OF WINE?

A Hearty casseroles or stews

B Super-fresh seafood

C Light salads

D Grilled chicken or pork

E Anything with lots of cream

Q YOU’RE HAVING A NONALCOHOLIC DRINK. WHAT IS IT?

A Black coffee

B Lemonade

C Iced tea

D A summer fruit smoothie

E A vanilla milkshake

Q HOW DO YOU PREFER YOUR TOAST?

A Well done, with lots of Marmite

B Lightly toasted and left plain

C With plenty of jam

D Topped with grilled cheese

E Slathered with loads of butter

Q YOU’RE STOCKING UP ON FRUIT. WHAT’S GOING IN YOUR BASKET?

A Plums

B Green apples

C Strawberries

D Raspberries

E Peaches

Q WHEN IT COMES TO HOME FRAGRANCES, WHICH SCENTS APPEAL TO YOU THE MOST?

A Cedar and spice

B Honeysuckle

C Red berry

D Bubblegum

E Coconut

Q THINK OF A WINE YOU LOVE. HOW WOULD YOU DESCRIBE IT?

A Rich and powerful

B Light and zesty

C Fruity and refreshing

D Vibrant and juicy

E Creamy and smooth

Your match, revealed!

If you chose mostly...

As Your palate is no shrinking violet and full-bodied reds such as Malbec or Shiraz are probably already favourites. Give Tesco Finest Valle de Colchagua Merlot, £8 (2), a go – its concentrated flavour and aromas of plums, cherries and vanilla should tick your boxes. Or try a red from Bordeaux: Tesco Finest Montagne Saint Émilion, £8, has blackcurrant, cedar wood and spice notes.

Bs Fresh and zingy are your watchwords; any chance you’re a fan of New Zealand Sauvignon

Blanc? You’re bound to love similar fresh whites such as Tesco Finest Saint Mont, £6.50 (5). Made from a blend of rare local grapes in the south of France, it’s light, crisp and full of citrus flavours. The grapefruit and mandarin notes in Tesco Finest Viñas del Rey Albariño, £8.50, are sure to wow too.

Cs The fruitiness of red, the freshness of white... you enjoy them both – and you’ll get them in a rosé. Tesco Finest Malbec Rosé, £8 (1), is dry and soft, with red fruit aromas and complex white peach, red berry and lychee flavours. Or be whisked away to France, the spiritual home of rosé, with a glass of Tesco Finest Sancerre Rosé, £12.

Ds Light-bodied reds that are juicy and flavourful but not too heavy suit your palate best.

Tesco Beaujolais, £5 (4), ticks all those boxes, and has typical enticing flavours of red cherry, redcurrant, bubblegum and banana. Prefer darker fruits? Try Tesco Finest Marlborough Pinot Noir, £9, with its subtle spice and smooth finish.

Es Pinot Grigio might already top your go-to list, because rich whites like this provide the creamy, smooth and complex flavours you crave. Start with Tesco Finest Valle de Leyda Chardonnay, £8 (3), a Chilean white with vanilla, tropical fruit and melon notes. Next, sample Tesco Finest Soave Classico Superiore, £7.50; partially aged in oak, it’s rich in ripe citrus and stone fruit flavours.

Holiday in a bottle

Can’t get away? Travel virtually with prosecco and channel holiday vibes in every sip

Long, lazy lunches in sun-drenched piazzas, cappuccinos sipped among incredible architecture… Yep, there’s a lot to love about a holiday in northern Italy – not least that fabulous fizz, prosecco. Whisk yourself away without leaving home by popping open a bottle of Tesco Finest Prosecco Rosé. Serve with antipasti and you’re halfway there!

Tucked between hills and the sea, it’s the vineyards’ atmospheric location that helps develop the peach blossom aromas and flavours of citrus, red fruit and pear in this pink fizz. Gabriele Cescon, producer of Tesco Finest Prosecco Rosé, says, ‘Temperature changes between day and night produce aroma in the grapes. This climate, combined with the perfect soil, makes all the diference in developing the wine’s fine, delicate character.’

Prosecco region

HEAVENLY MATCHES

ÔProsecco can only be made in specially dedicated areas in northeast Italy. Most is white, although a new ruling allows pink versions, featuring red Pinot Noir grapes. ‘Pinot Noir enhances the aroma of the wine with red fruits, leading to a fresh but more complex drink,’ says Gabriele.

In Italy we say that to toast with prosecco rosé brings good luck. We are wishing a “rosy” future to those who drink it with us

ÔGabriele Cescon, producer of Tesco Finest Prosecco Rosé

‘I love a glass of prosecco rosé with antipasti: olives, cheese and cold meats,’ Gabriele says It’s great with chicken or fish, too, especially smoked salmon, and goes well with fruit and cream-based desserts.’

Tesco Finest Prosecco Rosé, £8 LIKE THIS? Try Tesco Finest Cremant de Limoux Sparkling Rosé, £12

{Wine dictionary} DOC/DOCG

Controlled designation of origin

Look out for these letters on the labels of Italian wines. It guarantees that the wine has been made according to specific quality standards. DOCG standards are higher than those for DOC.

Step-by-step

Fresh pasta

Fancy making your own pasta? No machine required!

COOK’S TIP

You can use plain flour to make the pasta, but 00 flour gives it a little more bite.

FRESH PAPPARDELLE

Serves 4 freeze unrolled dough

Takes 1 hr 30 mins plus resting Cost per serve 28p

350g 00 flour (see Cook’s tip, left) 3 medium eggs, plus 3 egg yolks 2 tbsp olive oil semolina, for dusting 1 tbsp salt

1 Tip the flour onto a clean work surface and make a well in the centre; add the eggs, yolks and oil. Use a fork to break the eggs a little, then gently pull the flour into the centre, bit by bit, until all the egg is incorporated. Gather the dough together and press into a rough ball (it should still feel fairly dry).

2 Knead the dough for 10 mins. It will be very stiff at this point and hard to work to start with, but it’ll become more pliable as you knead it. The dough is ready when it’s smooth and elastic, not wet or sticky.

3 Shape the dough into a cylinder about 5-6cm thick. Wrap tightly in clingfilm and rest for 1-3 hrs at room temperature.

4 Unwrap the dough, divide into 6 equal pieces, then rewrap 5 and set aside. Lightly flour the unwrapped piece and roll out into a 20 x 40cm rectangle about 1mm thick, lifting it occasionally to make sure it isn’t sticking. When ready, it should look a little translucent.

5 Lightly dust a baking sheet with semolina and carefully transfer the pasta sheet to it. Cover loosely with clingfilm, then repeat with the remaining dough, dusting about 1 tsp semolina between each sheet to make sure they don’t stick together.

6 To cut the pasta, lay 3 sheets on the work surface and loosely fold the dough lengthways into thirds. Using a sharp knife, cut the dough into 1.5cm-thick strips. Gently unroll the strips and loosen with your fingers. Dust with semolina and transfer to a lightly semolina-dusted tray. Cover loosely with clingfilm to stop it drying out; repeat with the remaining pasta.

7 To cook, bring a very large pan of water to the boil and add the salt. Add the pasta and cook for 4 mins, working in batches if needed. Drain. Serve with your favourite sauce.

serving

the reference intake. See page 105.

A MIXING EGGS AND FLOUR

Combining the eggs and flour gradually ensures an even-textured dough. Using a mix of eggs, egg yolks and olive oil helps give a soft and pliable dough.

C DIVIDING THE DOUGH

It’s important to work with the pasta in small batches so that it doesn’t dry out. Flatten each piece into a rough rectangle to help with shaping before rolling, and be careful not to add too much flour.

E SLICING THE SHEETS

Start with the first 3 sheets you rolled, as they will have had longer to rest. Use a sharp knife to slice the pasta, as pressure from a blunt one could make the pasta stick together.

B KNEADING THE DOUGH

Kneading is essential to develop the gluten and give the pasta its texture and structure. Fold over the top of the dough, then use the heel of your hand to press it away. The dough should be smooth and pliable when you have finished.

D ROLLING OUT THE PASTA

Ensure all the pasta is rolled to the same thickness, so it all cooks at the same time and isn’t too chewy. Lifting and turning the pasta sheet regularly will ensure it doesn’t stick to the table and has an even thickness.

F COOKING THE PASTA

It’s important to salt the water, as this helps firm up the pasta. Cook it in batches if you don’t have a large enough pan, as adding too much at once stops it cooking evenly.

Mixing bowls at the ready! Give this glorious ginger and pineapple cake a go, or try one of the flavour twists

RUM & GINGER PINEAPPLE UPSIDE-DOWN CAKE

Serves 12

Takes 50 mins Cost per serve 38p

150g unsalted butter, softened, plus extra for greasing

110g golden caster sugar

40g soft dark brown sugar

2 large eggs, lightly beaten

1 tsp vanilla extract

110g self-raising flour

40g ground almonds

½ tsp each ground ginger and mixed spice

2 tbsp semi-skimmed milk

20g desiccated coconut, lightly toasted in a dry pan

1 lime, zested, to serve (optional) coconut yogurt-alternative, to serve (optional)

For the topping

40g soft dark brown sugar

40g unsalted butter, softened

2 x 227g tins pineapple rings in fruit juice, drained, 1 tbsp juice reserved

For the syrup

100ml ginger ale or ginger beer

20g light soft brown sugar

2 tbsp spiced or golden rum

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 20cm square loose-bottomed cake tin with nonstick baking paper. Melt the sugar and butter for the topping in a large frying pan over a low heat, stirring occasionally. Increase the heat to medium-high and fry the pineapple rings for

2 mins on one side; remove from the heat. Arrange, fried side down, into 3 overlapping lines in the prepared tin, then pour over the caramel from the pan.

2 For the cake, beat the butter and sugar in a large mixing bowl with an electric whisk until light and fluffy. Whisk in the eggs, one at a time, until fully incorporated, followed by the vanilla. Mix the flour, ground almonds and spices in another bowl, then fold into the batter until just combined. Stir in the milk, then spoon the mix over the pineapple.

3 Level with the back of a spoon, then bake in the centre of the oven (with a tray below the cake tin to catch any caramel) for 35 mins until golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 2 mins, then turn out onto a serving plate; peel off the baking paper.

4 Meanwhile, put the ginger ale, reserved pineapple juice and 20g sugar in a small pan. Heat gently until the sugar has dissolved, stirring occasionally, then increase the heat to medium and simmer for 2-3 mins until reduced by a quarter and thick enough to lightly coat the back of a spoon. Remove from the heat and allow to cool for 10 mins, then stir in the rum. Pour half the syrup over the turned-out cake, then leave to cool for 20 mins. Fold the lime zest through the coconut yogurt, if using. Drizzle the remaining cooled syrup over the cake and scatter with the toasted coconut. Serve with the lime yogurt, if you like.

Flavour swaps

Melt the sugar and butter for the topping, then try these fruit alternatives.

CHERRY & ALMOND

Swap the pineapple for a 400g tin of cherries in syrup. Drain the cherries, reserving 100ml of liquid. For the syrup: Add the liquid to a pan with 20g sugar, 1 tsp vanilla extract and ½ tsp almond extract. Heat until the sugar has dissolved, then simmer for 4 mins until thick enough to coat the back of a spoon. Scatter over 10g flaked almonds to serve.

APRICOT, ORANGE & ROSEMARY

Swap in a drained 300g tin apricot halves, reserving 100ml of the liquid. For the syrup: Add the liquid to the pan with 20g sugar, the zest of ½ orange and a 3cm rosemary sprig. Heat until the sugar has dissolved, stirring occasionally. Increase the heat and simmer for 3-4 mins until thick enough to lightly coat the back of a spoon. Scatter over 15g of roughly chopped pistachios to serve.

PEAR & STEM GINGER

Swap in a drained 400g tin pear halves, reserving 100ml of the liquid in the tin. For the syrup: Add the liquid to the pan with 20g sugar and 15g finely chopped stem ginger. Gently heat until the sugar has dissolved, stirring occasionally, then increase the heat and simmer for 3-4 mins until thick enough to lightly coat the back of a spoon. Scatter over 15g toasted chopped hazelnuts to serve.

Five easy reader-approved recipes to see your family through the week FOR UNDER

Tried it, liked it

Our tester Cath lives in Warwickshire with her husband Nick and two daughters Ailsa, 13, and Kirsty, eight. ‘We eat pretty healthily most of the time but it’s easy to get stuck in a bit of a rut with weeknight meals,’ says Cath. ‘We were looking forward to trying out some new recipes and ingredients. Ailsa is doing a food tech GCSE and loves baking in her spare time, so she was keen to help out with the cooking too.’

5 x DINNERS

4 x SERVINGS

CHANGE IN YOUR POCKET +

GET INVOLVED

Want to test one of our family dinner meal plans for four?

Email tesco.mag@ cedarcom.co.uk for your chance to take part.

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change and some products may be unavailable

-

SHOPPING LIST

1 lemon

30g pack fresh parsley

1 leek

1 garlic bulb

1 red chilli

5 red onions

1kg baby potatoes

500g pack Redmere Farms fresh greens

250g pack baby spinach

250g pack cherry tomatoes

1 cucumber portion (half a cucumber)

375g pack Redmere Farms peppers

2 courgettes

1 iceberg lettuce

375g pack ready-rolled lighter puff pastry

4 free range eggs

500g pot Creamfields

low-fat natural yogurt

50g pack grated pecorino

12-pack Woodside Farm pork sausages

400g pack chicken breast mini fillets

2 x 145g tins tuna in brine

500g pack fusilli

8 mini white tortilla wraps

4-pack vegetable stock pots

350ml bottle red wine vinegar

330g jar pitted black olives

45g jar Cajun seasoning

400g tin butter beans

900g pack frozen peas

+ FROM YOUR STORECUPBOARD

olive oil, plain flour, sugar

NIÇOISE PASTA SALAD

Serves 4 Takes 20 mins

200g fusilli

4 eggs

3 tbsp olive oil

2 tbsp red wine vinegar

1 red onion, finely sliced 100g baby spinach

250g pack cherry tomatoes, halved ½ cucumber, diced 50g pitted black olives, drained and halved

2 x 145g tins tuna in brine, drained 10g fresh parsley, finely chopped

1 Cook the fusilli to pack instructions. Drain well and set aside to cool slightly.

2 Meanwhile, lower the eggs into a separate pan of boiling water. Boil

for 10 mins, then drain and rinse under cold water to cool. Remove the shells and halve or quarter.

3 Whisk the oil with the vinegar in a large bowl; season. Stir through the onion, spinach, tomatoes, cucumber and olives. Add the pasta and toss everything together to coat well in the dressing. Fold in the tuna and most of the parsley, then transfer to plates or a serving platter. Top with the eggs, remaining parsley and extra black pepper to serve.

Each serving

ÔMy oldest daughter made this and it was very quick. It was full of flavour and would make a great packed lunch too

Serves 4

Takes 20 mins

300g fusilli

2 courgettes, peeled into ribbons using a veg peeler

150g frozen peas

150g baby spinach

1 garlic clove, peeled 30g grated pecorino, plus extra to serve (optional)

10g fresh parsley

½ lemon, zested and juiced 50g low-fat natural yogurt

1 Cook the fusilli to pack instructions. Put the courgette ribbons in a colander. Reserve 50ml pasta water, then drain the pasta over the courgette ribbons to soften slightly. Return to the pan over a very low heat.

SPRING GREENS & BUTTER BEAN POT PIE

Serves 4 freeze pie only Takes 45 mins

2 tbsp olive oil

1 leek, washed, trimmed and sliced

2 garlic cloves, crushed

3 tbsp plain flour

1 vegetable stock pot, made up to 600ml 450g baby potatoes, halved if large 400g tin butter beans, rinsed and drained

200g frozen peas

200g fresh greens, washed and sliced, thick stalks removed

4 tsp red wine vinegar

375g pack lighter puff pastry

25g pitted black olives, finely chopped 10g fresh parsley, finely chopped

2 Meanwhile, in a separate pan, boil the peas, spinach and garlic for 3 mins. Drain well and tip into the bowl of a food processor (or into a jug if using a stick blender). Add the pecorino, parsley, lemon zest and yogurt; season. Blitz to a bright green purée, scraping down the sides of the bowl or jug if needed.

3 Stir the green sauce and reserved pasta water into the pasta and courgette ribons, tossing well to coat everything in the sauce. Add lemon juice and seasoning to taste, then serve with extra pecorino, if you like.

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp oil in a large saucepan over a medium heat and fry the leek for 3-4 mins to soften. Add the garlic, fry for 1 min, then stir in the flour until it’s incorporated. Slowly whisk in the stock to make a smooth sauce.

2 Meanwhile, boil the potatoes for 12-15 mins until tender; drain and set aside to steam-dry.

3 Stir the beans, peas, greens and 2 tsp vinegar into the sauce. Bring to a simmer to defrost the peas and wilt the greens; season. Transfer to an ovenproof pie or baking dish (about 20 x 25cm).

4 Unroll the pastry and place over the pie dish. Use water to seal to the dish, then crimp the edges. Trim any excess from the sides and use to decorate the pie (stick on with a little water). Make a hole in the centre with a knife tip. Bake for 20-25 mins until golden and puffed.

5 Meanwhile, put the potatoes on a baking tray and crush to flatten slightly. Drizzle with 1 tbsp oil, season with pepper, then roast for 15-20 mins until crispy. Mix the olives, parsley, ½ tbsp oil and 2 tsp vinegar in a bowl. Spoon over the potatoes and serve with the pie.

Each serving contains

This was a great way to get more veg into a meal! Definitely one to add to our repertoire

PEA & COURGETTE PASTA

This was the first time we’d cooked butter beans and we were surprised by how nice they were!

QUICK CHICKEN TACOS

Serves 4

Takes 35 mins

400g chicken breast mini fillets, cut into strips

½ lemon, juiced 200g low-fat natural yogurt

1 tbsp Cajun seasoning

1 red onion, finely sliced

3 tbsp red wine vinegar

1 tsp sugar

2 tbsp olive oil

3 peppers, sliced

1 garlic clove, sliced

½ iceberg lettuce, finely sliced

1 red chilli, finely sliced 8 mini plain tortilla wraps

BANGERS & SMASHED SPRING POTATOES

Serves 4

Takes 35 mins

1 tbsp olive oil

3 red onions, finely sliced

1 tbsp plain flour

1 vegetable stock pot, made up to 700ml

1 tbsp red wine vinegar

1 tbsp sugar

8 pork sausages

550g baby potatoes, halved (or quartered if large)

250g fresh greens, washed, stalks discarded, leaves finely sliced 250g frozen peas

1 Heat the oil in a large saucepan over a medium heat and fry the onions for 10-15 mins until soft and lightly golden, stirring frequently. Add a splash of water if the onions are taking on too much colour or sticking. Stir through the flour until

incorporated, then pour in the stock. Simmer for 10 mins until thickened. Stir in the vinegar and sugar.

2 Meanwhile, preheat the grill to medium-high. Put the sausages on a baking tray and grill for 15-18 mins, turning occasionally, until golden and cooked through.

3 Boil the potatoes for 10-15 mins until a sharp knife pierces them easily. Add the greens and peas to the pan, bring back to the boil, then simmer for 2-3 mins more until the veg is tender and bright green. Drain well, then tip back into the warm pan. Mash briefly to crush the potatoes and stir together; season well. Pour the gravy into a jug and serve alongside the spring green mash and sausages.

The gravy was really tasty, and the potatoes were a nice change from our usual mash

1 Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 mins (or cover and chill for up to 24 hrs). Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.

2 Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 mins until softened. Stir in the garlic and fry for 2 mins until lightly golden. Season with pepper and tip out onto a plate.

3 Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 mins, turning often, until golden and cooked through.

4 Meanwhile, dry-fry the tortillas in a separate frying pan over a high heat for 30 secs each side until warmed. Wrap in foil to keep warm.

5 Stir the peppers through the chicken and heat through for 1-2 mins. Put the lettuce, chilli and 100g yogurt in small bowls and serve with the chicken and peppers, pickled red onion and tortillas.

Each serving contains

RECIPES

ANNA O’SHEA

PHOTOGRAPHY

KRIS KIRKHAM

FOOD

STYLING

EMMA

JANE

FROST

PROP

STYLING

JENNY

IGGLEDEN

Budget bottles

Sip, sip, hooray!

Great-tasting wine doesn’t have to cost the earth when you know what to look for

1 Classic Spanish red Ripe berry flavours with soft vanilla tones and just a hint of peppery spice, this is a fruity, mediumbodied wine, aged in oak barrels for 12 months. Suitable for vegans.

Viña del Cura Rioja, £6.75

2 New kid on the block

This is an aromatic, fresh and delicate wine: subtle, elegant floral flavours are enhanced with pure, refreshing hints of citrus and tropical fruits.

Viña del Cura Rioja Blanco, £5

3 Perfect for parties

French varietals such as merlot were introduced to Chile in the mid-19th century. This is soft and smooth, with aromas of plums and notes of cherry and raspberry.

Chilean Merlot, £3.99

3

4 French charmer

A perfect climate has helped this vineyard to produce a vibrant white wine with flavours of citrus and grapefruit, and a refreshing crisp finish. Côtes de Gascogne Blanc, £5.25

Focus on

Flour

Sift through our guide to the essential kitchen staple

HOW TO STORE White flours will keep for longer than wholemeal varieties, as the latter contain natural oils that spoil more quickly. All flour should be stored in airtight containers: this helps prevent it from oxidising and turning rancid, and helps keep out weevils. Make a note of the expiration date, and don’t mix old and new in the same jar.

WHITE VS WHOLEMEAL Several flours come in wholemeal or white varieties. Wholemeal includes every part of the grain and has a higher fibre content. It’s more absorbent than white flour, so you’ll need to add slightly more liquid when baking. In white varieties the coarse bran and wheat germ are removed for a finer, more delicate flour.

SPELT FLOUR

Spelt has a distinctive nutty, mildly sweet taste, and can be used in the same way as plain flour. The gluten breaks down more quickly than in wheat flours, so don’t overwork it. TRY in your next batch of oat & raisin cookies.

PLAIN FLOUR

If you only buy one kind of flour, make it this one. Plain flour has a middling gluten content, which means dough made from it won’t be stretchy… but equally won’t fall apart. This makes it perfect for biscuits, shortcrust pastry and sauces.

TRY in the Spring pea & basil fritters on p28.

DID YOU KNOW…?

There’s no need to sieve flour unless it’s to combine it with other ingredients.

RYE FLOUR

Rye flour has a unique treacly, slightly sour flavour. It’s naturally low in gluten and creates close-textured, dense bakes. It can be sticky if overmixed and tricky to work with, so it’s often combined with other flours.

TRY swapping half the flour for rye in chocolate cakes.

‘00’ FLOUR

The name refers to the Italian grading system for how finely the flour is ground: ‘00’ is very fine, with a texture similar to cornflour. It has a high amount of gluten and protein, and is ideal for making pasta and pizza dough.

TRY in our Fresh pappardelle recipe on p66.

BUCKWHEAT FLOUR

Buckwheat flour has a high protein content but contains no gluten, so is often added to gluten-free flour blends. It’s slightly sweet, and is traditionally used to make blinis, soba noodles and Breton galettes. TRY using buckwheat flour in your favourite pancake recipe.

BREAD FLOUR

Also called ‘strong flour’, bread flour is made from hard wheat varieties for a strong gluten content. Developing the gluten is vital when making bread – find our guide to kneading on p37. Don’t use for cakes.

TRY making a giant cinnamon bun! Get the recipe at tes.co/ bigcinnamonbun.

SELF-RAISING FLOUR

This baking favourite contains added raising agents to make fluffy cakes a doddle. If you don’t have any, you can substitute plain flour plus 2 tsp baking powder per 150g. TRY in sponge cakes and scones, or in our 3-ingredient spiced flatbreads at tes.co/ spicedflatbreads.

Too good to waste

Broccoli

Helping you cut down on food waste, one ingredient at a time

This popular brassica comes in several varieties, from everyday Calabrese to earthy purple-sprouting and sweet Tenderstem. Easy to prepare and quick to cook, it’s no wonder it’s a family favourite. But did you know that £219m* worth of broccoli is thrown away every year by UK households? Read on for our tips to enjoy it for longer.

STORE IT RIGHT

Keep broccoli in its packaging, or in a perforated bag in the vegetable drawer of the fridge. Yellowing broccoli is still safe to eat – this is just a sign that it’s past its best. It also freezes well: blanch, cool in iced water, then drain well. Freeze uncovered before transferring to a labelled freezer bag.

MAKE IT GO FURTHER

Revive bendy broccoli by placing in a bowl of iced water (stalk down) for a few mins: this will help rehydrate it. The stalks are also ediblethey just need slightly more cooking than the forets.

FOR FLORETS

Thai green curry

41 THOUSAND

tonnes of broccoli are wasted each year in the UK*

FOR STALKS USE THEM UP

Fry courgette and tofu until golden; set aside. Heat Thai green curry paste; when fragrant, stir in coconut milk. Add broccoli florets, the tofu and courgette; simmer for 5 mins.

Broccoli stalk pesto

Blitz diced broccoli stalk in a food processor with toasted pine nuts and garlic. Add fresh basil, pecorino, lemon juice and olive oil. Season and blitz again.

Home accessories

Soft touch

Treat yourself to one of these gorgeous cushions to lift your spirits for the new season

Dragonfly Cushion £10 1

1 Fox & Ivy Natural Greens

Bunny Cushion £6

2 Fox & Ivy Bumblebee

Printed Bee Cushion £6

3 Fox & Ivy Natural Greens

2

3

Homeware trends

10 spring updates

A new colour, scent or accessory can be all it takes to refresh your home

Having spent the majority of the last year in our homes, we’re all more than ready for a change of scene. But while we wait for restrictions to ease, why not give your home (and yourself!) a little boost?

1

GO GREEN

If your bathroom could do with a budget-friendly pick-me-up, try this leaf print shower curtain. It will give a gorgeous injection of colour and liven up your showers at the same time!

Leaf Printed Shower Curtain £7.

2

SUNSHINE FLOWERS

Brighten up your bedroom with these floral and sunny duvet sets. Wild Flowers Printed Seersucker Double Duvet Set £17; Buttercup Yellow Gingham Double Duvet Set £14

3

PLANT SOME JOY

Introduce some greenery! Succulent with Stand £14

4

Great value from £14

NICE TOUCH

Want to add elegance to your space? Give your flowers a gorgeous new home with this stunning Fox & Ivy Natural Greens Printed Glass Vase £6.

5

TREASURE BOX

This Fox & Ivy Daydream Dried Pressed Flower Jewellery Box £14 is not only very practical but also incredibly pretty. What’s not to love?

6

GO FOR FAUX

Embrace artificial flowers with this beautiful Artifloral White Hydrangea Bouquet £16

Room fragrance from just £5

7

ECO ACCESSORIES

8

HEAVEN SCENT

Add a new aroma to your home with Fox & Ivy Daydream Scented Candle in Sweet Pea & English Rose £5.

9

IF YOU BUY ONE THINGÉ

STYLISH STRIPES

We are totally in love with this gorgeous green throw – it will give your room an instant makeover. Fox & Ivy Natural Greens Knitted Stripe Throw £20

Incorporate the sustainable bamboo trend into your bathroom. Bamboo Soap Dish £4; Bamboo Tumbler £4; Bamboo Soap Dispenser £7

10

GREY AREA

If you’re looking for storage solutions with a difference, this Large Rope Basket £8 in white and grey is ideal.

New TENA Silhouette Washable underwear for light incontinence provides invisible protection against leaks, odour and moisture.

Outdoor ideas

Let’s go outside

From what to plant now to foraging on daily walks, experts reveal how to embrace nature

GROW YOUR OWN HERB GARDEN

Simon Toomer, National Trust plant conservation specialist, says, ‘Plant herbs somewhere close to the kitchen, so it’s convenient to grab some when you’re cooking. You can also move supermarket herbs in pots to your herb garden as it gets warmer.’

1 Digging Fork, £10 2 Digging Spade, £10 3 Terrastyle Terracotta Pot 21cm, £1.20 (range of sizes available) 4 Bypass Secateurs, £4

5 Variety of fruit, veg and flower seeds, available in store, from £1.99 6 Briers All Seasons Gloves, £2 7 Stainless-Steel Hand Fork, £2.50 8 Strata Watering Can 6.5ltr, £2.50

Product availability in Wales is subject to local Covid-19 guidance

CREATE A WILDFLOWER WINDOW BOX

Alice Vincent, author of Rootbound, says, ‘Pick somewhere sunny for your window box – wildflowers need as much light as possible. Check you’ve got good drainage, holes in the trough and gravel so it doesn’t become waterlogged. Avoid double blooms (flowers with extra petals) because bees can’t get at the pollen – they like simple flowers. You can buy really good wildflower mixes now with poppies, cornflowers and more.’

1 Butterfly-attracting garden seeds, from a selection*

2 Stainless-Steel Hand Trowel, £2.50

3 Levington Multipurpose Compost 40ltr, available in store, £4 (3 for £9)

MAKE THE MOST OF KITCHEN SCRAPS

‘The best thing to do with scraps is compost them,’ says Alice. ‘Compost is a mix of grass clippings, dead leaves, and fruit and veg scraps. April is a good time to start, as within five or six months you’ll have a good enough compost to use as mulch (a layer of material applied to the surface of soil) in winter.’

DESIGN A SPRING HANGING BASKET

‘I’d go for trailing greens such as miniature ivy, a very pretty delicate plant called muehlenbeckia, and I’d also put in some Mexican fleabane, which has loads of little daisylike flowers,’ says Alice. ‘You’ll get lots of value out of these plants, but you could also replace them in summer with violas, pansies, petunias and geraniums (which are more traditional), if you like.’

‘A really fun thing to do, it’s all about classifying the leaf shapes,’ explains Simon. ‘Some are hand-like (the technical term is palmate), such as maple; then there’s ovate, which is egg-shaped and found on the likes of beech trees. Visit woodlandtrust.org.uk for a key to help identify them – it’s a great thing for children to do.’ 1

CLEAN AWAY WINTER’S LEFTOVERS

‘Now is the time to clean up your garden, in preparation for the warm weather,’ says Simon. ‘Remove dead leaves, clean

down paths, turn compost (using your shovel, spade or fork to literally turn it over) and prune roses.’ Many plants will benefit from being cut back now if they weren’t pruned in winter, but check online if you’re unsure.

FORAGE FOR WILD GARLIC

‘With delicate little white flowers, wild garlic tends to grow in shady woodland spots and it’s the leaves you want,’ says Simon. ‘Usually you can smell it from a distance; don’t eat anything if you aren’t 100% sure what it is, and only forage in public spaces.’

IDENTIFY TREES ON A WALK

2

* Packaging subject to change

3

Time to shine

Freshen up your cleaning routine with smart eco-aware swaps and versatile products

ON A ROLL

Absorbent Spontex Handy All-Purpose Cloths 40-pack, £3 (8p each), are great to keep nearby. Made from 100% recycled and renewable fibres, the tear-off sheets are ideal for quickly wiping up spillages, as well as for washing up and dusting. The plastic-free packaging gets a thumbs-up too.

JUST ADD WATER

The Spontex Scrub & Wipe

Multipurpose Cleaning Pad, £2.50, works hard with just water. Use the grey side to get rid of stubborn stains (it won’t scratch), then the blue side to remove grease, dirt and 99% of bacteria. It’s machine washable too, so you can use it time and time again.

BEAUTIFULLY FRAGRANT SURFACES

Zoflora Concentrated Multipurpose Disinfectant 120ml, £1.30 (£1.08/100ml), kills 99.9% of viruses and bacteria (including the Covid-19 virus*) – and a little goes a long way. Dilute with water and use for anything from mopping floors to soaking dishcloths. Put some in a spray bottle, top up with water and keep it handy for disinfecting worktops and door handles. Available in a range of fragrances.

40%of adults are cleaning their kitchen surfaces more often since Covid-19

Feel-good fashion

You care about the environment; so does F&F. And now Made Mindfully gives you the reassurance your denim and cotton clothes have been made in a responsible way

Tesco clothing label F&F is thrilled to launch Made Mindfully. In short, when you see this label you’ll know you’re buying fashion that’s been created more responsibly. Made Mindfully is a big step towards F&F’s commitment to ensuring that by 2030 all the raw materials it uses will be sustainable or from recycled sources. All new-season F&F denim jeans, baby and selected kidswear is made with 100% organic cotton. Check out the great-value selection in store now.

ÔOver 50% of our clothing is made from responsibly sourced materials

DID YOU KNOW...?

In 2020, F&F gave 52 million plastic bottles* a new life by using fibres from them in its clothing across different ranges.

ÔJoe Little, Tesco head of sustainability

the bubble

The prospect of lockdown ending might seem like a wonderful thing, but many of us feel unsure about it. We talked to experts to find out how we can all gently find our way back to our new lives

Easing out of lockdown

During the past year, one of our most overused phrases has been ‘when all of this is over…’ But that doesn’t mean we all feel confident about what will happen once the lockdown rules are relaxed. In a survey, Ipsos asked people how they felt about resuming normal activities after the pandemic – and 60% said it made them feel ‘very anxious’. Even the things we used to love about our old lives might seem daunting, because it’s such a different world now.

‘Before Covid, I did a lot of live illustration at events,’ says illustrator Niki Groom from Bristol, who’s used the pandemic to sell prints in aid of Trussell Trust food banks. ‘Now, I can’t imagine being at a loud party with people queuing to be sketched. Hopefully being sociable is like riding a bike!’

THE GREAT UNKNOWN

So why do we feel so unsure of ourselves? Neuroscientist Dean Burnett, whose new book PsychoLogical explores the brain and mental health, explains that we’re reacting to a very strange time. ‘Anything that increases stress is unhelpful when it comes to our wellbeing. Meanwhile our coping mechanisms, such as meeting with friends and going to the pub or the gym, have been taken away.’

Not only are we stressed, but we’re also dealing with the one thing our brain really doesn’t like: uncertainty. Even positive uncertainty. Whether it’s lockdown ending or what the world will look like on the other side, none of us knows what to expect and that causes different reactions. ‘I’m finding it tricky to navigate different levels of

60% of people feel ‘very anxious’ about resuming normal activities after the pandemic*

comfort/expectation/optimism with friends and colleagues,’ agrees PR consultant Sarah Hastelow from Barnsley. ‘Some people will be happy to dive straight back into “business as usual”; others will feel under pressure to conform to that.’

Psychotherapist Zoë Aston, author of Your Mental Health Workout, explains that these different viewpoints are down to a range of factors. ‘The idea that the rules will be removed is bringing up a lot of fear because, as humans, we like someone else to direct us or we like directing ourselves. Loose rules mean decision-making, which is a particular part of the brain, and when that’s hijacked by stress or anxiety we find it difficult to make good decisions.

‘We don’t enjoy change because it involves loss. For some people, it will be a positive change –getting out of a difficult or lonely situation – but some might have become comfortable working from home and being with partners and families. There’s also the unknown factor. We’ll all be having fantasies about what life looks like on the other side of lockdown but we don’t know how much of our lives are going to go back to normal – and how much of the world will be changed forever.’

TAKE IT SLOWLY (AND DON’T JUDGE!)

With this in mind, what are the best ways to find a secure and

Anything that increases stress is unhelpful when it comes to our wellbeing

comforting way forward? One of the main things to remember is that it’s not a race. ‘People vary tremendously – you’ll never get two alike,’ says Dean. ‘You don’t know what someone’s been through. You might see someone

Dean Burnett, neuroscientist

FIND A BALANCE

We don’t know how much of our lives are going to go back to normal Zo‘ Aston, psychotherapist

Zoë also recommends listening to your instinct and recognising how you’re feeling. ‘You can selfsoothe internally. For instance, say you’re about to walk into a shop and you get filled with anxiety because no one’s wearing masks or there’s no social distancing. Being able to talk to yourself and have two voices (the anxious voice and the calming voice) in your head, and allowing them to interact with each other, can help you find balance. You might choose not to go in the shop and try again tomorrow; that’s fine.

TO DEAL WITH LIFE POSTLOCKDOWN 3 WAYS…

MAKE A SELF-SOOTHING LIST

‘2021 is likely to be anxious and emotional, so know ways to soothe your nervous system when you’re stressed,’ says Zoë. ‘Write a list on your phone or on a piece of paper, then put it on your mirror. It can be anything from hot drinks or a hot bath to drawing or listening to music.’

out and about but it’s important to remember that they might have lost people or felt isolated or had no daily contact with friends, so they could be getting what they desperately need after so long. We all have our different challenges and just because someone else is doing something, doesn’t mean you have to do the same.’

Zoë agrees – empathy and avoiding judgment is key. ‘People are always behaving in particular ways for particular reasons but it doesn’t always mean that it matches what’s going on in the inside for them. There’s a nice phrase, which is, “Don’t compare your insides to other people’s outsides”. Lockdown looked uniform from the outside but if you had insight into everyone’s personal life, they would all be different – we just couldn’t see it. As we come out of lockdown, we’re going to be able to see the differences. So, take it as slowly as you need to, we don’t have to hurry this. Have “It’s OK to go slow” as a mantra.’

‘Let’s not forget how adaptable and resilient we are as humans,’ says Zoë. However you’re feeling, with time, patience and understanding, we’ll all find our way to the other side.

KEEP EXPECTATIONS REALISTIC

‘We probably won’t go back to how we were before, as too much has changed – for example, people will be working from home and we’ll communicate more on Zoom,’ says Dean.

AND BREATHE!

‘Yoga, breathwork, mindfulness and meditation can cause people to scrunch their noses up, but there are thousands of years of research that proves they can change our lives,’ explains Zoë. ‘Twenty minutes of meditation in the morning can transform your day.’

From oily T-zones, dry patches and flakiness to stretch marks, open pores and wrinkles, most of us have a skincare issue that needs addressing. We’ve asked the experts to address your everyday concerns – whether it’s a simple skincare swap, a must-have ingredient or a lifestyle tweak – and they’ve shared a solution.

My skin has become oilier recently - how can I rebalance it?

While oily skin can be genetic, hormones play a key role. ‘It’s caused by overactive sebaceous (oil-producing) glands, which are concentrated around the T-zone,’ says Emma. Swap rich moisturisers and cleansers for lighter, oilfree formulations. She explains, ‘You can then introduce products containing salicylic acid, which helps to decrease oil production.’ Frances adds, ‘Avoid granular scrubs and opt instead for gentle facial cleansers that are specially formulated for oily skin.’

Meet our experts

Nadira V Persaud (@nadiramakeupandhair) is a makeup artist and beauty expert whose mantra is all about enhancing natural beauty.

Dr Emma Wedgeworth (@dremwedgeworth) is a Harley Street dermatologist who’s passionate about healthy skin and skincare.

Frances Prescott (@francesprescottmakeup) is a facialist and makeup artist who believes skincare should be easy and effective.

My skin gets very flushed and red. What products should I use – or avoid?

WE RECOMMEND

Nivea Refreshing Day Cream 50ml, £2 (£4/100ml), which contains vitamin E; Nivea Daily Essentials Oil Free Moisturising Day Cream 50ml, £3 (£6/100ml), which contains salicylic acid, and Cetaphil Oily Skin Cleanser 236ml, £8.50 (£3.60/100ml)

TOP TIP ‘A clay or charcoal face mask helps to cleanse skin and combat oiliness without disrupting natural oils,’ says Nadira Persaud. Try Masking Detoxing Charcoal & Menthol Sheet Face Mask 20ml, £1 (£5/100ml)

I have dry, flaky skin, which is worse around my cheeks and nose. How should I treat this?

‘To remove flakiness, gently massage skin with a warm flannel or cotton cleansing cloth teamed with a cleansing balm or a soap-free face wash,’ says Nadira. Follow with a fast-absorbing moisturiser, and repeat daily. Try Simple Kind To Skin Moisturising Facial Wash 150ml, £2 (£1.33/100ml)

‘Skin that flushes or becomes red can signify sensitivity,’ says Frances. This can be genetic, but can often be triggered by lifestyle and dietary factors. ‘Opt for skincare for sensitive skin and free from fragrance, alcohol, lactic acid, menthol and essential oils. Finally, stick to a simple skincare regime and don’t overload your skin with multiple products.’ Gently cleanse and moisturise twice a day and avoid granulated scrubs.

WE RECOMMEND

Kind & Pure Hydrating Daily Moisturiser 75ml, £1.50 (£2/100ml), which is a soothing combination of camomile, rosehip and pro-vitamin B5.

I have stretch marks on my thighs and tummy. What can I use to get rid of them?

I have crow’s feet around my eyes. Help!

‘Over time, our skin becomes less flexible and prone to dehydration, so lines become more noticeable,’ says Emma. ‘The best solution is to moisturise regularly, as the eye area has very few oil glands and is more susceptible to dryness. The drier the skin, the more visible the lines.’ Choose eye creams with shea butter, ceramides and hyaluronic acid, and protective antioxidants like vitamin C and E. Protecting your skin in the sun with sunglasses or a sun hat is advisable. ‘And always use a mineral-based sunscreen,’ she says.

‘Caused by hormonal shifts and rapid body shape changes, stretch marks often occur during pregnancy and puberty,’ says Emma. While there is no one cream or treatment that will remove them, improving the overlying skin will make them less visible. ‘Body lotions that contain ingredients like bakuchiol (a gentler version of retinoic acid) have been shown to boost collagen, while lactic acid helps to smooth the skin and shea butter keeps skin supple,’ she says. Daily massage can also help to improve skin texture. Frances adds, ‘Use a cream or oil containing hydrating ingredients including cocoa butter, hyaluronic acid and vitamin E.’

WE RECOMMEND

Palmer’s Cocoa Butter

Formula Massage Lotion for Stretch Marks 250ml, £4.50 (£1.80/100ml)

WE RECOMMEND

L’Oréal Paris Age Perfect Re-hydrating Eye Cream Anti-Sagging 15ml, £12 (£80/100ml)

I have very open pores, which become more obvious especially when I wear makeup. Any suggestions?

‘While we can’t “shrink” pores, there are some ways to minimise their appearance,’ says Emma. ‘Large pores are more susceptible to blockages, so avoid oils, powders and long-lasting makeup.’ Invest in products that contain salicylic acid or vitamin A (retinol), which helps regulate the sebaceous glands. The more oil your skin produces, the larger your pores will look. ‘Retinol also helps to boost collagen production and smooth the surface of the skin, making pores less obvious,’ says Emma.

WE RECOMMEND

Botanical Lab

Neem Leaf Gentle

Face Wash 150ml, £4 (£2.67/100ml)

Coming next issue…

Race for Life

‘I ran to all my chemo treatments’

To celebrate Tesco’s 20-year partnership with Cancer Research UK’s Race for Life, we talk to two cancer survivors about what the fundraising events mean to them

‘It was a wonderful experience’

Natalie, 45, from London, ran Cancer Research UK’s Race for Life three times before her breast cancer diagnosis in 2019. Here Natalie, who’s had a double mastectomy and is now cancer free, tells us why running keeps her sane and how her daughters Evie, 10, and Gracie, eight, get involved too…

‘In January 2019 I found a lump in my right breast. I was numb with shock when a consultant told me I had breast cancer. When she asked if I had any questions, I asked if I could still run races I was training for! Then, when she held my hand, I started to process what she was saying and I started to cry.

‘A week later I told my children I had cancer. I had waited until half-term and, when they climbed into bed with me, I told them in an upbeat way. The younger one asked me if it was the type of cancer you die from. I told her it wasn’t. As no official support for my daughters was available at their school, I asked if I could organise a fundraising

I

I did a

run three days after one of my chemo treatments. It was quite brutal

‘Before 2019 I had taken part in Race for Life three times –once with my eldest daughter Evie’

run to train staff up as ELSAs (emotional literacy support assistants). Everyone, including the headmaster, got involved. We raised £10,000 and I did the run myself three days after one of my chemo treatments – with a bald head! It was quite brutal but an incredible experience.’

OVERWHELMED BY SUPPORT

‘Running keeps me healthy and sane; I ran the 4½ miles to most of my 15 chemo treatments and to many of my other hospital appointments too. I signed up to do Race for Life in 2019 with both my daughters. However I ended up having a port inserted into my chest the day before the event, so I couldn’t run, but I was overwhelmed with the support from friends offering to run with my girls instead. In the end I was cheerleader for a big group of friends. It was wonderful and between us we raised lots of money.

‘I will do Race for Life with my daughters again and, on New Year’s Day, I started training for the Paris Marathon, which I should have run in 2019 but couldn’t because of my chemo. The 2021 race has now been postponed so it’s a long road to Paris, but I will get there eventually – and get my medal!’

Make a donation

This year’s Tesco Turns Pink fundraising event will be taking place in stores across the UK from 23 to 25 April. You can donate to Cancer Research UK’s life-saving research by rounding up your shopping bill to the nearest £1 at self-service tills during this period. You can also donate your Clubcard vouchers, or make a donation online at tesco. com/zones/supporting-charitiesand-communities

‘Running is like therapy for me –you’re pushing past this obstacle that is making life difficult’

‘Race for Life is so powerful’

Tesco delivery driver Mike Harrison, 31, was diagnosed with chronic myeloid leukaemia in November 2017. The dad of two from Loughborough tells us why, to him, Race for Life is about more than just fundraising…

‘When I was diagnosed with chronic myeloid leukaemia –a rare cancer of the blood cells – over three years ago, it was a real shock. I’ll be on medication for the rest of my life but that keeps it under control and I can live a normal life. Race for Life is a really powerful experience and, even though the events were cancelled last year due to Covid-19, I took part in the virtual event, Race for Life at Home, instead. So, while I was shielding, I did a four-hour egg and spoon race in my garden… dressed as a dinosaur! My kids Naomi, three, and Hannah, one, and my wife joined in too, and we raised about £400.

‘When you take part in Race for Life you almost feel like you’re rebelling against the system because you’ve got cancer or you’ve been affected

by cancer, but hey, you’re taking part in this event. It’s as if you’re saying to cancer, “I’m not going to let you win!”

‘It felt the same last year. We were all out in force in our garden saying, “It might be lockdown, but we’re going to do this anyway.” Running is like therapy for me – you’re pushing past this obstacle that is making life difficult for you. Race for Life is about way more than fundraising. At Tesco, it’s part of our identity. It’s something we all do.’

GET INVOLVED

For more details about the Race for Life 3k, 5k, 10k, Pretty Muddy and Pretty Muddy Kids events planned for 2021, visit raceforlife.org. F&F T-shirts will be in stores from 10 May 2021, priced from £5, with 10% of the sales being donated to Cancer Research UK* .

INKJET PRINTER CARTRIDGES 3 for 2*

Collect up to 125 Clubcard points or donate up to £1.25 to Tesco Charity Partners+

All donations will be shared equally between, The British Diabetic Association operating as Diabetes UK, a charity registered in England and Wales (no. 215199) and in Scotland (no. SC039136), British Heart Foundation, a registered charity in England and Wales (no. 225971) and in Scotland (no. SC039426) and Cancer Research UK, a registered charity in England and Wales (1089464), Scotland (SC041666) and the Isle of Man (1103).

Pick up your inkjet cartridge recycling envelope in store. Return your used cartridge(s) into the ink cartridge recycling unit at your local Tesco store. +For Ts & Cs, to check if your cartridge qualifies and to confirm the number of Clubcard Points available, please visit

Yogurt & honey pancakes with citrus fruit p31

Your recipes

GET COOKING

SNACKS, SIDES & SAUCES

Broccoli stalk pesto

ricotta

new potato salad

‘cheese’ sauce

VEGETARIAN & VEGAN

Black bean huevos rancheros

feta & grain salad

toast 32

Caramelised radish & goat’s cheese tarte Tatin 9

Cauliflower cheese 41

Courgette & feta fritters 48

Fresh pappardelle 66

Macaroni cheese 41

Pea & courgette pasta 72

Spring greens & butter bean pot pie 72

Spring pea & basil fritters with fried eggs 28

green curry 80

MEAT & FISH

Asparagus, ham & Gruyère pastry parcels 13

Bangers & smashed spring potatoes

naan wraps

pasta salad

chicken tacos

salmon stir-fry

Spring coq au vin 58

Tex-Mex chicken taco traybake 46

Watercress & prawn risotto 10

SWEET TREATS

Blueberry & lemon fools 106

Mango & passion fruit lassi 32

Om Ali 52

Rum & ginger pineapple upsidedown cake 69

Yogurt & honey pancakes with citrus fruit 31

Ultimate new potato salad p16

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium freerange eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/ curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

Quick chicken tacos p74

treat

We’ve given this indulgent dessert a healthier yogurt twist that still delivers on flavour

Blueberry & lemon fools

Serves 4

Takes 15 mins plus cooling

Cost per serve £1.78

Put 2 x 150g packs Tesco Finest blueberries in a saucepan with 1 tbsp caster sugar, 2 tbsp water and 1 tbsp finely chopped fresh mint. Simmer over a medium heat for 5-6 mins until the blueberries are syrupy and soft but still holding their shape. Remove from the heat and allow to cool. Once cool, set aside 2 heaped tbsp blueberries. Spoon 4 tbsp Tesco Finest 0% fat Greek yogurt into 4 short glasses. Top with half the blueberry compote, then drizzle each with 1 tbsp Tesco Finest zesty lemon curd. Repeat with the remaining yogurt and blueberry compote. Drizzle another 1 tbsp lemon curd into each glass. To finish, divide the reserved blueberries between the glasses and garnish with extra mint leaves. Each serving contains

of the reference intake. See page 105.

40g Protein 14g Fibre 2g

OUR STAR INGREDIENTSÉ

(£1.47/100g)

(59p/100g)

Tesco Finest 0% Fat Greek Yogurt 500g, £1.75 (35p/100g)

Tesco Finest Zesty Lemon Curd 320g, £1.90

o Finest Z Tesco Finest Blueberries 150g, £2.20

sco Fines

co Finest F