Tesco Magazine - February 2021

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F E B RUA RY 2021

+ MAKE A DATE Flippin’ good pancakes and Chinese New Year ideas

Love is... …a full English, but not as you know it!

Plus homemade bakes and more ways to woo this Valentine’s Day

Breakfast heart tart p30

KITCHEN MUST-HAVES • COCKTAIL MASTERCLASS • GREAT GIFTS

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VERSION REPRO OP SUBS

Did you ever receive a Valentine’s Day card at ART PRODUCTION FOOD PHOTOGRAPHY GARETH MORGANS FOOD STYLING JENNA LEITER PROP STYLING LUIS PERAL PORTRAIT PHOTOGRAPHY DAN JONES HAIR AND MAKEUP OLIVIA FERRER

CLIENT

school? Remember all the blushing, the thrill and excitement of knowing someone likes you?

Romantic love definitely has its place, but this year we’re celebrating a new kind of Valentine’s Day, where everyone gets in on the fun. In 2021 it falls on a Sunday, so whoever you’ll spend your weekend with – kids, parents, partner or best friend – we have a host of ideas to make the whole day special… and win you massive brownie points! Tuck into our tear-and-share heart buns, p34, or gather round the table for a pot roast chicken with smoky chorizo, p33.

Shake up our pretty pink cocktails on p36 or get crafty and make a gift, p92, that you could send to someone you can’t be with. It’s looking dark and cold outside now, so I have a date with the sofa, my family… and the gigantic stack of pink pancakes on p48. Happy Valentine’s Day!

Lauren Rose-Smith, EDITOR

I’M LOVING… Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2021 Cedar Communications Limited.

Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk Visit soundcloud.com/tesco-magazine for an audio version of selected features

COOKIES AND COFFEE I can’t resist a chocolate biscuit ãÉ è¸ «Â Á÷ É Â ã¨ Û cookies pack chocolate in no ¢ ô 㨠 ¢Éè « Âã ô ÷Û I’m in love… Tesco Finest Quadruple Chocolate Cookies 200g, £1.59 (80p/100g).

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BLACK YELLOW MAGENTA CYAN

91TMZFEB21134.pgs 05.01.2021 12:17

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TESCO MAGAZINE SAVINGS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

CONTENTS FEBRUARY 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 COVER RECIPE GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING MORAG FARQUHAR

ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Freddie Stewart CREATIVE SOLUTIONS Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Content director Rachael Ashley Food content 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

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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 Marketing director Derek Harbinson Financial director Jane Moffett

FOOD 105 Your recipes

42 How we celebrate: Chinese New Year We quiz foodies on their top traditions and food must-haves

All the recipes in this issue

106 Finest moments

WEEKEND

Fall in love with these indulgent salted caramel chocolate pots

9 February harvest WITH THANKS TO Dean Buckley, Louise Burfitt, Nina Christopher, Isabella Fernandes, Liz Honour, Rachel Linstead, Clare O’Dwyer, Sophie Taylor

Seasonal recipes packed with zesty fruits and spices

62 5 for under £25 26 Food love stories

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

Jimmy’s ‘finest’ steak for two is a perfect date-night dinner

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

KNOW-HOW 29 Entertaining Treat your Valentine to foodie delights throughout the day

44 Chef Derek Sarno Celebrate with a plant-based steak and sauces to match

36 Cocktails Play bartender and perfect some pretty-in-pink drinks

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EVERYDAY

47 Kitchen secrets All about pancakes, plus making the most of your storecupboard

CONTRIBUTORS

52 How to build: A storecupboard

JAMIE ROBINSON

The essentials you’ll use… and some dishes they can create

Tesco executive chef, product development

55 Jamie Oliver Transform your storecupboard staples into something delicious

68 Step-by-step A vegan spin on a Japanese katsu curry, using aubergines

98

FOR YOU WELLBEING

72 Too good to waste: Beetroot

82 Gifting Valentine’s Day isn’t only for couples. Go on, spread the love!

BEAUTY

Don’t ditch fresh beetroot; our tips will keep it going longer

98 Solution series: How to manage fine hair

SHOPPING

The second in our series that tackles your beauty concerns

IN STORE

REAL LIVING

18 Best buys Items to create moments of joy to share… or simply indulge in

COMMUNITY 40 Over to you

24 Valentine’s bottles Wine, fizz and special tipples to share with the one you love

Join in the conversation: send us your views, pics and queries

Wrap yourself up in a cosy, fluffy set of towels

Three local charities who have benefited from Bags of Help

HOME 79 Valentine’s flowers

Jamie suggests how to team a few fresh ingredients with kitchen staples for delicious meals, p55.

DEREK SARNO Tesco’s director of plant-based innovation

Vegan steak and chips? Yes please!

Derek’s version, p44, even has a wicked peppercorn sauce.

CHARLENE AND LINDA LIU Chefs at The Jackalope pub, London

These former flatmates share their Chinese New Year traditions from Chongqing, p42.

ANABEL KINGSLEY

95 Eco stories 75 Bathroom luxury

JAMIE OLIVER Health ambassador for Tesco

70 Focus on: Noodles Use your noodle… and discover the varieties of this ingredient

Share the love, with Jamie R’s slowcooked chicken or a special Valentine’s Meal Deal, p18.

Consultant trichologist

If you’re struggling to manage fine hair, Anabel has advice for you in our beauty feature, p98.

76 Kitchen essentials

Whatever your budget, find the perfect bouquet

Having the right tools is the first step for successful cooking

FAMILY 87 Family fun Special things to do with your bestie, beau or family

79

MONEY 103 Your finances The savings that can be made by sharing your costs

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. 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.

7

LASTS LONGER,

WASTES LESS †WRAP, a leading waste reduction charity, estimate that increasing the shelf life of milk from around 9 days (UK average) to 21 days and increasing the open life from 3 to 7 days as can be DFKLHYHG ZLWK $UOD &UDYHQGDOH FRXOG UHGXFH WKH DPRXQW RI PLON WKDW LV WKURZQ DZD\ GXH WR QRW EHLQJ XVHG LQ WLPH E\ XS WR $UOD &UDYHQGDOH LV OWHUHG WR ODVW XS WR GD\V XQRSHQHG Data sourced via WRAP’s UK household simulation model.

FOOD | WEEKEND

February harvest

IN SEASON Banish the gloomy weather with these bright and beautiful dishes to share

GET AHEAD

Red grapefruit Works well in sweet and savoury recipes

Once made, the sorbet will keep for up to 3 weeks.

* If using the QR code, some products may be replaced due to availability, which may alter the price.

Please also note if you click on more than one QR code, duplicate items may appear in your basket

Need to know Red is sweeter than pink and white varieties.

RE D G R A P E F RU I T S O RB E T Serves 6 (makes 800ml) Takes 20 mins plus cooling and freezing Cost per serve 50p 5 large red grapefruits, peeled and roughly segmented 200ml smooth orange juice (from a 1ltr bottle) 150g golden caster sugar

1 Put the grapefruit in a food processor and blitz until mostly smooth. Pass through a sieve into a jug to give 500ml juice; discard the pulp and stir in the orange juice.

2 Transfer to a small pan with the sugar and warm over a low heat, stirring occasionally, until the sugar has dissolved. Remove from the heat; set aside to cool completely.

3 Pour the mixture into a freezable container and freeze for at least 8 hrs or overnight. Remove from the freezer for 5 mins to soften slightly, then blitz in a food Ô É ÛÛÉ èÂã«» è ÷ Y ãè  ãÉ ã¨ container to freeze completely.

Each serving contains Energy

Fat

Saturates

612kJ 144kcal 7%

0g 0%

0g 0%

Sugars

Salt

36g 0.0g 40% 0%

of the reference intake. See page 105.

Carbohydrate 37g Protein 1g Fibre 0g

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For more red grapefruit recipes, visit tesco.com/recipes

9

FOOD | WEEKEND

Leeks

Need to know Slice down the length and rinse thoroughly between layers before using.

C RI S P Y L E E K F RI E D RI C E Serves 4 Takes 20 mins Cost per serve 96p 100g frozen garden peas 100g baby spinach 1Ω tbsp olive oil » ¸Û ã «ÁÁ »    »÷ sliced » £ £ »« »Éó Û Â »÷ ¨ÉÔÔ 1 tbsp unsalted butter 2 x 250g packs microwave basmati rice 1Ω tbsp soy sauce ã ÛÔ Û¨ Û è 1Ω limes, Ω juiced, 1 cut into wedges to serve 4 large eggs 1 tsp crushed chillies 10g fresh coriander, roughly chopped

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1 Boil the peas in a saucepan for 2 mins. Add the spinach, simmer for 1 min more to wilt the leaves, then drain well and set aside.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over a mediumhigh heat. Fry the leeks for 5-6 mins until soft and lightly golden, then stir in the garlic and cook for 1 min more. Transfer to a bowl and set aside.

3 Add the butter to the pan, crumble in the rice and press down with the back of a spoon into a single layer. Cook for 5-6 mins, without stirring, until crisp on the bottom. Break up with a wooden spoon, transfer the crispy bottom only to a plate, then stir in the soy Û è Û¨ Û è Ô Û ÛÔ«Â ¨ leeks and lime juice with the rest of the rice.

4 Meanwhile, heat the remaining Ω tbsp oil in a separate frying pan

For more leek recipes, visit tesco.com/recipes

over a medium-high heat. Fry the eggs for 3-4 mins until the whites are set and crisp. Stir the crispy rice back into the rice pan, then divide the mixture between 4 plates and top each with a fried egg.

Scatter with the crushed chillies and coriander and serve with lime wedges to squeeze over.

Each serving contains Energy

1762kJ 421kcal 21%

Fat

Saturates

20g 5g 28% 26%

Sugars

Salt

5g 6%

1.7g 29%

of the reference intake. See page 105.

Carbohydrate 44g Protein 15g Fibre 5g 1 of your 5-a-day; source of protein

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Part of the allium family, with onions and garlic

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Promoter: Mars Food UK Ltd, Dundee Road, Slough, Berkshire, SL1 4LG. ©2021 Mars or Affiliates.

Celeriac c ÷ «ã «Â & Â ¨ Ûã÷» É» Û» ô É £ ã«Â Need to know Once peeled, it will discolour. If using raw, toss with lemon juice to prevent this.

C E L E RI AC ‘ N O O D L E S ’ W I T H XO C H I L L I S AU C E Serves 4 Takes 20 mins Cost per serve 92p 2 tbsp vegetable oil 4 slices prosciutto or V Á ¨ Á Â »÷ chopped

BEER MATCH Tsingtao Beer 640ml, £2* (31p/100ml), a crisp, refreshing Chinese lager, can stand up to the flavours in this sauce. *

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Price excludes Scotland and Wales

For more celeriac recipes, visit tesco.com/recipes

ÛÁ »» É«É ó ÷  »÷ ¨ÉÔÔ » £ £ »« »Éó Û Â »÷ ¨ÉÔÔ Á Ô« £«Â£ Ô »  £ ã 2 tsp crushed chillies ã ÛÔ Û¨ Û è ã ÛÔ è Û »ã ÛÉ÷ Û è ã ÛÔ »«£¨ã Éô ÛÉ¢ã Ûè£ 250g pack pak choi, quartered £ » « Ô »  èã «ÂãÉ « ÉÂÛ ô«ã¨ ó £ ã » Ô » ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»«

1 Heat the oil in a frying pan over a medium heat and fry the prosciutto and onion for 6-7 mins until the onion is soft and the meat is crisp.

Add the garlic, ginger and crushed chillies and cook, stirring constantly, ¢É Á«ÂÛ ã¨ Û¨ Û è ÛÉ÷ sauce, sugar and 3 tbsp water and

cook for 1 min. Remove from the heat and set aside.

2 Bring a large pan of water to the boil. Add the pak choi and boil for 1 min, then add the celeriac ribbons.

Boil for another 30 secs, then drain.

Toss with the XO sauce and scatter with the spring onions to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

603kJ 146kcal 7%

9g 13%

2g 8%

8g 9%

1.8g 30%

of the reference intake. See page 105.

Carbohydrate 10g Protein 7g Fibre 2g 2 of your 5-a-day; source of protein

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FOOD | WEEKEND

FIND US IN THE VEGAN FREEZERS

FOOD | WEEKEND

Sweet potato Great for baking as well as turning into chips

SW E E T P O TAT O & C H I C K P E A PAT T Y W R A P S Serves 4 Takes 40 mins plus cooling Cost per serve £1.46 2 large sweet potatoes (about 700g) 400g tin chickpeas, drained and rinsed 2 large garlic cloves, crushed 3Ω tsp garam masala 80g panko breadcrumbs ÛÁ »» ¨«»»«  »÷ ¨ÉÔÔ ÛÔ «Â£ É«ÉÂÛ Â »÷ ¨ÉÔÔ 2 tbsp olive oil, plus extra for greasing ã ÛÔ »«£¨ã Á ÷É «Û 2 tsp harissa Ô» «Â ô¨«ã ãÉ ã«»» ô ÔÛ »«£¨ã»÷ toasted 60g pack rocket º small cucumber, sliced into half moons 1 lemon, cut into wedges to serve

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1 Prick the sweet potatoes all over with a fork, then microwave on high for 5-7 mins until cooked through. Set aside to cool.

2 Preheat the oven to gas 6, 200°C, ¢  Ÿ V » É ã¨ Ûô ã ÔÉã ãÉ Û¸«Â  Ôèã 㨠ۨ «Â ¢ÉÉ processor (or mash in a bowl).

Add the chickpeas, garlic, garam masala, breadcrumbs, chilli and spring onions. Season well, then pulse until just combined but still chunky. Shape into 8 patties.

3 Heat 1 tbsp oil in a large frying pan over a medium-high heat and fry 4 patties at a time, for 2 mins each side, until lightly golden. Transfer to a lightly oiled baking tray. Repeat with the remaining oil and patties, then bake for 20 mins.

4 Meanwhile, mix the mayonnaise and harissa in a small bowl, then

For more sweet potato recipes, visit tesco.com/recipes

spread over the centre of 4 wraps, followed by the rocket and cucumber. Top each with 2 patties, squeeze over the lemon and roll up to serve.

Each serving contains Energy

2532kJ 601kcal 30%

Fat

Saturates

Sugars

Salt

18g 3g 13g 1.5g 25% 17% 15% 25%

of the reference intake. See page 105.

Carbohydrate 94g Protein 15g Fibre 13g 1 of your 5-a-day; source of fibre

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* If using the QR code, some products may be replaced due to availability, which may alter the price.

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Need to know Unlike white potatoes, sweet potatoes count towards your 5-a-day.

TIME FOR A BUTTERY JACKET

FOOD | WEEKEND

Forced rhubarb A distinctive sweet, ã ã óÉè Need to know It’s thinner and ԫ¸ 㨠 » ¨è è to being grown in the dark.

RH U B A RB F R A N G I PA N E TA R T

£ èÂÛ »ã èãã ÛÉ¢ã  £ Ûɢ㠻«£¨ã Éô Ûè£ » £ ££ »«£¨ã»÷ ã  ãÛÔ ó «»» öã ã £ £ Éè »ÁÉÂ Û £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ Ô ¸ Û¨É ã èÛã Ô Ûã ÷ For the topping £ ¨è £ èã «ÂãÉ Á Ô« Û É 㨠« £É » ã ÛÔ Ô « Éã ¶ Á ã ÛÔ ¸ »ÁÉÂ Û »«£¨ã»÷ ãÉ Ûã ÉÔã«É »

1 To make the frangipane, beat the butter and sugar together for Á«ÂÛ èÂã«» »«£¨ã  è ÷ 㨠 whisk in the egg and vanilla. Fold «Â 㨠£ Éè »ÁÉÂ Û Â Éè until just combined, then cover ô«ã¨ »«Â£ »Á  ¨«»» «Â 㨠fridge until needed.

2 Lightly dust the worktop with Éè 㨠 ɻ» Éèã ã¨ Ô Ûã ÷ ãÉ circle about 5mm thick. Use to line Á èã ã ã ã«Â Á ¸«Â£ Ûè there’s pastry in all the corners.

Roll a rolling pin over the top to èã É Â÷ ö ÛÛ Ô Ûã ÷ >«£¨ã»÷ prick the base all over with a fork, 16

then chill for 20 mins. Preheat the oven to gas 5, 190°C, fan 170°C. 3 Fill the tin with nonstick baking paper and baking beans, making sure they reach all the corners, then bake for 20 mins. Remove the paper and beans, then bake for another 5-7 mins until the base of the pastry is golden. Set aside to cool completely.

4 Spoon the frangipane into the tart and level with the back of a spoon, then arrange the rhubarb over the top into a star shape. Cut 㨠Á «Â«Â£ £  Â÷ É èãÛ «ÂãÉ ÛÁ »» « £É » Ô« Û ãÉ »» the gaps of the star. Bake for 45-50 mins until the frangipane is set and lightly golden and the rhubarb is soft. Cover with foil after 30 mins if it looks too dark.

For more rhubarb recipes, visit tesco.com/recipes

5 While the tart is still warm, heat the jam in a small saucepan over a low heat until just loosened. Brush all over the tart, then scatter with 㨠¸ »ÁÉÂ Û «¢ è۫£ > ó to cool for 20 mins before serving.

Each serving contains Energy

1518kJ 364kcal 18%

Fat

Saturates

Sugars

Salt

26g 10g 14g 0.2g 37% 52% 15% 3%

of the reference intake. See page 105.

Carbohydrate 29g Protein 5g Fibre 1g

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RECIPES ELLA TARN PHOTOGRAPHY ALEX LUCK FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR * If using the QR code, some products may be replaced due to availability, which may alter the price. Please also note if you click on more than one QR code, duplicate items may appear in your basket

Serves 12 Takes 1 hr 40 mins plus chilling and cooling Cost per serve 55p

Best buys

February favourites Valentine’s, Chinese New Year, Pancake Day… and the weather: Februar y is full of excuses to treat yourself!

MAKE IT SPECIAL …with these classy Valentine’s Meal Deal options

BEHIND THE SCENES WITH JAMIE R We ask Jamie Robinson, Tesco’s executive chef, product development, how he might be sharing the love through food on quiet nights in this February.

Ÿ

glug of double cream.

I cook it all together until the chicken is melt-inthe-mouth tender, then serve it with steamed greens and buttery mashed potato. It’s a brilliant winter warmer.

‘

‘

Without doubt I’ll be getting the slow cooker on. One of my favourite dishes is slow-cooked chicken thighs with Tesco Finest dry-cured streaky bacon, thinly sliced leeks, wholegrain mustard and a

Drink: Tesco Finest Prosecco Valdobbiadene 75cl

Dessert: Tesco Finest Double Chocolate V É ã É» Û Ô ¸

Main image is for illustrative purposes only. Some products may vary

Starter: Tesco Finest Garlic & Parsley Camembert Sharing Bread 290g

SHOPPING | IN STORE

VALENTINE’S MEAL DEAL Choose a Tesco Finest starter, main, veg and side for two, plus a drink – all for £15.

JAMIE R SAYS

‘

‘

Craft your ideal date night: for the main we like Tesco &«Â Ûã ö ÷ D ãè YèÁÔ ]ã ¸Û ô«ã¨ V«Â¸ Peppercorn Butter 300g, with c Û É &«Â Ûã c «Ô» Éɸ Chips as the side and Tesco Finest Green Vegetable Trio for the veg. Don’t forget to make it special with a starter, drink and dessert (see left). What will you pick?

Our Valentine’s Meal Deal is perfect if you’re stuck for time but in need of a treat to share with a special person 9

SHOPPING | IN STORE

SHARE THE LOVE Treat your favourite people (and yourself!)

4 STEPS TO DATE-NIGHT PIZZA

Pizza Dough Kit 500g, £1.80 (36p/100g)

Mozzarella & Cheese Mix 200g, £1.75 (88p/100g)

Treat yourself Try new Tesco Finest Ruby & Belgian Dark Chocolate Softbake Cookies 210g, £1.69 (80p/100g). Eat as they are, or microwave to warm them through and serve with ice cream for an indulgent pick-me-up.

Sliced Red Onion 180g, 75p (42p/100g)

Make it PINK Add a hint of pink to cakes and bakes Tesco Finest Ready To Roll Rose Gold Icing 500g, £3 (60p/100g)

Sundried Tomato Antipasti 285g, £1.75 (61p/100g)

Breakfast f st in bed Serve up boiled eggs and soldiers in the cute Valentine’s Breakfast Set, £5. Check in store too for the gorgeous Heart Mug, £3, for your cuppa alongside.

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Tesco Finest Raspberry Coulis 275g, £2 (73p/100g)

Pink & Red Heart Sprinkles 65g, £1 (£1.54/100g)

The perfect gift this

Valentine’s Day

100% NATURAL FLAVOUR

Of freshly harvested BLACKBERRIES and RASPBERRIES

ENJOY RESPONSIBLY ©2020 BOMBAY BRAMBLE AND ITS TRADE DRESS ARE TRADEMARKS

SHOPPING | IN STORE

FEBRUARY MOMENTS More reasons to have a little fun this month

2

PANCAKES GALORE!

1

1 Chocolate & strawberry: Sweet Pancakes 8-pack, £1.60 (20p each); Strawberry Squeezy Jam 340g, £1 (29p/100g); Chocolate Spread 400g, £1.50 (38p/100g).

2 Maple & bacon: Buttermilk Pancakes 4-pack, £1 (25p each); Tesco Finest Smoked Back Bacon 240g, £2.50 (£1.04/100g); Maple Syrup 250g, £4 (£1.60/100g).

CHINESE NEW YEAR

...and the extras THE SNACKS 16-piece Chinese-style Selection 322g, £2.50 (78p/100g) THE SAUCE Sweet Chilli Sauce 290g, £1.25 (43p/100g) THE DRINK Rhubarb, Rose & White Tea Lemonade 4 x 250ml, £1.50 (15p/100ml)

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WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING JENNA LEITER PROP STYLING LUIS PERAL

Enjoy a takeaway-style dinner for two, without the restaurant price tag. The Chicken & Black Bean and Sweet & Sour Meal For Two 1.14kg, £7.50 (66p/100g), contains two flavourpacked chicken dishes, egg-fried rice, vegetable spring rolls and prawn crackers. Bargain!

ADVERTISEMENT PROMOTION

Dinner date Need some quick wins to impress your loved one? Tr y these…

W

ith just a few cheats, a simple date-night meal can instantly become a special occasion.

How about baked salmon in a tarragon hollandaise sauce with Tenderstem broccoli and crushed new potatoes? It’s easy to get restaurant-quality hollandaise: we made a batch of Schwartz Hollandaise Sauce and stirred in a handful of chopped tarragon, a little lemon juice and freshly ground black pepper. Pair it with a chilled glass of Yellow Tail Bubbles Sparkling Rosé Wine  «ۨ ô«ã¨ ÛÉÁ Á »ã«Â£»÷ £ÉÉ >«Â É D«»¸ c è Û Û ÷Éè £ ã ÉÛ÷ ãÉ£ ã¨

MAKE IT SPECIAL...

You can’t go wrong with a glass of something pink and fizzy. Yellow Tail Bubbles Sparkling Rosé Wine, £10*, from South Eastern Australia, has a floral aroma, hints of cherry, strawberry and a dash of lemon – a perfect partner for fish.

*

For great results without the hassle, use Schwartz Hollandaise Sauce 25g, 65p (£2.60/100g). This classic creamy sauce works well with fish – and is elevated even more by our tip above.

Price excludes Scotland and Wales

Finish your dinner on a sweet note with irresistibly smooth melting Lindor Milk Truffles 200g, £5 (£2.50/100g).

Unwrap, bite through the milk chocolate shell and savour the moreish creamy centre.

SHOPPING | IN STORE

Valentine’s bottles

Let’s bubble up!

There’s something for all tastes and budgets ô¨  «ã ÉÁ Û ãÉ ¨ÉÉ۫£ ÛÔ « » ÛÔ ¸» 1 Think pink This fruity Italian treat has notes of citrus and pear with beautiful peach blossom aromas and red ÷ óÉè Û c¨ ã «ã«É » Glera grape has been combined ô«ã¨ V«ÂÉã E É ãÉ ¨« ó «ãÛ ÉÛ ¨è /ã Ô « Û ô »» ô«ã¨ Û »ÁÉÂ É Û ó Û Â Ô «ã«¢ Tesco Finest Prosecco Rosé 75cl, £8

2

1

2 Classic French This Champagne undergoes ö㠻ɣ £ «Â£ «Â 㨠Éãã» The extra maturation allows for 㨠óÉè Û É¢ «É ¨ ãÉ ÉÁ through, as well as citrus and ÔÔ» c¨ Ô ¢ ã Á ã ¨ ¢É ô¨«ã Û¨ Tesco Finest Premier Cru Brut Champagne 75cl, £20

Produced in the hills near »ÉÂ ã¨«Û ó ¨ Û Á÷ Ô É » ô«ã¨ ÂÉã Û É¢ «£¨ã ÔÔ» c¨ Éãã» «Û £ in cellars, and a blend of three grapes combine for its iconic óÉè c ÷ Û ó«Â£ «ã ô«ã¨ Û óÉè ÷ Â Ô Û Tesco Cava Brut Non Vintage 75cl, £5.75

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3 Traditional Spanish

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This zesty, refreshing prosecco has aromatic notes of white peach, ô¨« ¨ £«ó Û «ã  » £ Âã «ۨ tÉè» ôÉ ¸ ã ã with mild cheeses and ¨ èã « Tesco Finest Prosecco DOC 75cl, £8 24

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ADVERTISEMENT PROMOTION

Make it special Elevate your evening together by pairing flaky cod and citrussy veg with a crisp lager to savour

Cod with lemon & olives Serves 2

Takes 40 mins

Preheat the oven to gas 7, 220°C, fan 200°C. Boil 300g baby potatoes, halved, for 5 mins; drain. Transfer to a shallow roasting tin and add 1 courgette, thickly sliced, and 1 red onion, cut into wedges. In a jug, mix 1 tbsp olive oil with the juice and zest of Ω lemon. Pour over the veg in the tin, tossing to coat. Roast for 15 mins, then stir in 1 lemon, cut into wedges, and 70g pitted mixed cocktail olives and roast for 15-20 mins until the veg *

is tender and golden. Meanwhile, sprinkle the zest of Ω lemon over a 280g pack É » ÛÛ É »» ãÛ, each »» ã ¨ »ó Â Û ÛÉ ô«ã¨ » ¸ pepper. About 5 mins before the veg is ready, heat a large nonstick frying pan over a high heat until very hot.

Add Ω tbsp oil and swirl the pan to É ã 㨠ۨ Û¸«Â Û« Éô and fry over a medium heat for 1-2 mins or until the skin is crisp and golden. Flip and fry for 1-2 mins until ¶èÛã Éɸ  㨠ۨ ¸ Û Û«»÷ Divide the roasted veg between Ô» ã Û ãÉÔ ô«ã¨ 㨠ۨ  «ûû» over the juice of Ω lemon. Garnish with 1 tbsp chopped fresh ã » ¢ parsley and extra black pepper.

Price excludes Scotland and Wales

Each serving contains Energy

1705kJ 407kcal 20%

Fat

Saturates

18g 3g 26% 14%

Sugars

Salt

5g 6%

1.2g 20%

of the reference intake. See page 105.

Carbohydrate 32g Protein 29g Fibre 6g

PERFECT PARTNER Make your evening meal more special with a Stella Artois Lager 6 x 330ml, £5* (25p/100ml). Its malty sweetness and hoppy bitterness pair brilliantly with the olives and roasted veg in this impressive yet easy dish.

Visit tes.co/pairings for other recipes to enjoy with Stella Artois.

Jimmy’s ‘finest’ steak for two Jimmy’s hoping this indulgent dinner will hit the spot

J

immy and his dad usually share all the cooking since his parents went their separate ways. But tonight his dad’s got a date.

So Jimmy’s helping out by

COOK’S TIP Always rest your steak after cooking so it can reabsorb the juices. Leave it for 5 mins or half the cooking time, whichever is longer.

26

cooking them a real treat of a romantic meal for two while Dad gets ready. All Dad needs to do is pour the wine… and keep the ÉÂó Û ã«É Éô«Â£

FOOD | WEEKEND

J I M M Y ’S ‘ F I N E S T ’ S T E A K FOR TWO Serves 2 Takes 1 hr 30 mins Cost per serve £5.70 2 x 227g Tesco Finest sirloin steaks 2 thyme sprigs, leaves picked Ω tbsp olive oil For the Dauphinoise 250g Maris Piper potatoes, peeled  ó ÷  »÷ Û»« 60ml whipping cream 80ml semi-skimmed milk 1 garlic clove, grated 2 thyme sprigs, leaves picked 15g Parmesan (optional) For the salad 2 large handfuls watercress 2 tbsp Tesco Finest French dressing

1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the Dauphinoise, layer the potatoes in a baking dish, seasoning every other layer.

2 In a jug, mix the cream, milk, garlic and thyme leaves. Season, then

pour over the potatoes. Grate a thin layer of Parmesan over the top if you like, then cover with foil and bake for 1 hr. Remove the foil and cook for a further 15 mins until browned on top.

3 Meanwhile, rest the steaks at room temperature for 10-20 mins.

4 Heat a griddle pan over a high heat. Season the steaks on both sides, sprinkle with the thyme, then rub the oil over the steaks to cover.

When the pan is hot, add the steaks. For rare steaks, fry for 2-3 mins; for medium, fry for 4-5 mins; for well done, fry for 7-8 mins. Turn once halfway through. When cooked to your liking, remove from the pan and leave to rest for at least 5 mins.

5 Mix the watercress in a bowl with the dressing. Serve with the Dauphinoise and steak.

Each serving contains Energy

3233kJ 776kcal 39%

Fat

Saturates

51g 19g 73% 94%

Sugars

Salt

5g 6%

2.0g 33%

of the reference intake. See page 105.

Carbohydrate 27g Protein 55g Fibre 4g

A CUT ABOVE Do you know your ribeye from your rump?

Here’s our guide to Tesco’s 30-day matured steaks

SIRLOIN This cut has a taste and texture somewhere between rump and fillet.

Cook over a high heat to melt the fat. It needs 4-5 mins for medium and 7-8 mins for well done.

Tesco Finest British Sirloin Steak, £5/pack

RIBEYE Ribeye is a popular and tender cut with a rich flavour that comes from the marbling of fat running through it. Best cooked medium to well so the fat can fully render down.

Tesco Finest British Ribeye Steak, £6/pack

RUMP This more affordable steak might not be the most tender, but rump packs loads of flavour and, because it isn’t as fatty, can happily be cooked quickly and served rare.

Tesco Finest British Rump Steak, £4.50/pack

FILLET One of the most tender cuts and usually very lean with little marbling, which means it benefits best from a shorter cook time.

The fact it has less fat gives it a more subtle taste.

Tesco British Fillet Steak, £7.50/pack

30 days matured for a fuller flavour

27

MULTIPRO COMPACT

2019

FOOD PROCESSOR

COMPACT without compromise

FP195A Compact Food Processor

FP120A Compact Food Processor

Available in selected stores. Can be purchased in-store or for home delivery.

For more information visit www.kenwoodworld.com/uk

FOOD | WEEKEND

COOK THE COVER

MAKE IT VEGGIE For a vegetarian option, replace the bacon with sliced mushrooms.

Entertaining

All-day Valentine’s!

We love that Valentine’s Day is on a Sunday this year.

Make a day of it with treats for ever yone 29

B RE A K FA S T H E A R T TA R T Serves 4 Takes 50 mins Cost per serve 90p

M E Z E P L AT T E R Build your own meze platter – perfect for a family night in!

WHIPPED CHEESE W I T H P I T TA C H I P S

375g pack ready-rolled lighter Ôè Ô Ûã ÷ Á» » ÛÛ ¢ ã Á ¢ îche ££Û Ô»èÛ ££ ÷É»¸Û Û»« Û c Û É &«Â Ûã ¨ ÛãÂèã ÛÁɸ Ûã ¸÷ É ¢ ÉÁ £Ô ¸ £ ¨ ÷ ãÉÁ ãÉ Û ¨ »ó £ ¢ Û¨ ã » ¢ Ô Û» ÷ É裨»÷ chopped £ ¢ Û¨ Û«» » ó Û Ô« ¸

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut the pastry into a large heart shape, about 30 x 30cm. (Remove and save the excess pastry for another recipe.) Using a sharp knife, score a line 1cm from the edge to create a border, then transfer to a nonstick baking sheet.

2 Mix the crème fraîche and the egg yolks in a bowl; season. Spoon onto the pastry, being careful not to go over the border. Arrange the bacon and the tomatoes in the heart, leaving a gap in the middle for the eggs. Scatter with the parsley.

3 Beat 1 egg, then brush the pastry border with it. Bake on the middle shelf for 18 mins until lightly golden, then crack the remaining eggs into the centre.

Bake for a further 10-12 mins until the pastry is deep golden and the eggs are cooked. Scatter with the basil leaves to serve.

Serves 6 Takes 20 mins Cost per serve 53p

Each 15g serving contains

ô¨«ã Ô«ãã Û ã ÛÔ É»«ó É«» ãÛÔ ÛÁɸ Ô Ô «¸ £ Ûɢ㠨 Û £ « Éãã £ »« »Éó èÛ¨ £ ¢ Û¨ ã » ¢ Ô Û» ÷ É裨»÷ chopped £ Ô ¸ ¢ Û¨ Û«» ãôÉ ã¨« Û É裨»÷ ¨ÉÔÔ É 㨫 » ó Û Ô« ¸ » ÁÉ û Ûã

1 Preheat the oven to gas 4, 180°C, fan 160°C. Cut the pitta into 4cm triangles and place on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle over the paprika and season with salt. Bake for 12-14 mins, turning halfway.

2 Meanwhile, beat the soft cheese, ricotta, garlic, chopped herbs and most of the lemon zest for 3-4 mins with a wooden spoon until light and airy.

Transfer to a serving bowl, drizzle with 1 tbsp olive oil and scatter with the basil leaves and remaining lemon zest. Serve with the pitta chips for dipping.

Each serving contains Energy

1120kJ 269kcal 13%

Fat

Saturates

18g 8g 25% 38%

Sugars

Salt

2g 2%

0.5g 9%

of the reference intake. See page 105.

Carbohydrate 20g Protein 7g Fibre 2g

Each serving contains Energy

1908kJ 457kcal 23%

Fat

Saturates

27g 11g 38% 56%

Sugars

Salt

4g 4%

1.4g 23%

of the reference intake. See page 105.

Carbohydrate 37g Protein 17g Fibre 2g

M A RI N AT E D O L I V E S Makes 2 jars Takes 10 mins plus 30 mins marinating Cost per jar £1.41 ãÛÔ èÛ¨ ¨«»»« Û £ »« »Éó Û ã¨«Â»÷ Û»« ãÛÔ « É £ ÂÉ Á» É»«ó É«» É É«» Û ó ¢ ÉÁ Ûè « ãÉÁ ãÉ ¶ ö £ ¶ Û Ô«ãã Öè  ɻ«ó Û «Â

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Put the crushed chillies, garlic, oregano and oil in a mixing bowl with a little black pepper. Add the olives, toss well to coat in the marinade, then cover and set aside for 30 mins. Transfer the olives and marinade to the empty olive jars; they will keep for up to 2 weeks in the fridge.

Energy

Fat

Saturates

Sugars

Salt

198kJ 48kcal 2%

5g 7%

1g 4%

0g 0%

0.4g 7%

of the reference intake. See page 105.

Carbohydrate 0g Protein 0g Fibre 0g

S U N D RI E D T O M AT O H O U M O U S W I T H C RI S P Y C H I C K P E A S Serves 6 (makes 300g) Takes 35 mins plus cooling Cost per serve 50p £ ã«Â ¨« ¸Ô Û «Â ãÛÔ É « Â Û Û »«£¨ã»÷ èÛ¨ ãÛÔ « É £ ÂÉ ãÛÔ Û Û »ã ¸ Û ãÛÔ ÛÁɸ Ô Ô «¸ ã ÛÔ É»«ó É«» É É«» ¢ ÉÁ 㨠Ûè « ãÉÁ ãÉ ¶ £ ãè ¨ÉèÁÉèÛ £ Ûè « ãÉÁ ãÉ Û Ô»èÛ É裨»÷ ¨ÉÔÔ ãÉ Û ó

1 Preheat the oven to gas 4, 180°C, fan 160°C. Pat dry the chickpeas with kitchen paper, then toss with the coriander seeds, oregano, sea salt ¸ Û Ô Ô «¸  ɫ» ]Ô Éèã É a baking tray and roast for 25-30 mins, stirring halfway, until deep golden brown and crunchy. Set aside to cool completely.

2 Meanwhile, put the houmous and sundried tomatoes in a bowl and blitz with a hand blender to combine (or use a small food processor). Transfer to a serving dish and top with the extra sundried tomatoes and a handful of the crispy chickpeas. Serve with the rest of the chickpeas.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

764kJ 184kcal 9%

13g 18%

2g 8%

1g 1%

1.0g 17%

of the reference intake. See page 105.

Carbohydrate 10g Protein 5g Fibre 6g Source of protein

FOOD | WEEKEND

GET AHEAD Store the pittas in an airtight container for up to 2 days. The whipped cheese will keep in the fridge for up to 2 days.

31

FOOD | WEEKEND

P O T - ROA S T C H I C K E N Serves 6 Takes 1 hr 40 mins Cost per serve £1.43 1.5kg whole chicken 2 tbsp olive oil 1 reduced-salt chicken stock cube, made up to 1ltr 1 red onion, cut into wedges 4 garlic cloves, crushed 2 bay leaves 3 celery sticks, cut into 2cm pieces 225g pack Tesco Finest chorizo ring, cut into 1cm slices 2 red peppers, cut into 2-3cm pieces 250g bag spinach 10g fresh parsley, roughly chopped roasted sweet potato, to serve (optional)

1 Rub the chicken with salt and pepper. Heat the oil in a large Á Ô ÉÉ¢ ÛÛ É» «Û¨ Éó high heat and brown the chicken É »» Û« Û ¢É Ÿ Á«ÂÛ 2 Reduce the heat to medium and add the stock, onion, garlic, bay » ó Û » ÷ ¨É «ûÉ Â pepper around the chicken. Bring ãÉ ã¨ É«» 㨠 Éó  ۫ÁÁ ¢É ¨ ¨ Á«ÂÛ èÂã«» 㨠chicken is cooked through and the juices run clear when a skewer is inserted into the thickest part É¢ 㨠« 3 Y ÁÉó 㨠¨« ¸  ¢ ÉÁ 㨠dish and set aside to cool slightly.

Add the spinach and parsley to the «Û¨ Ûã« èÂã«» 㨠» ó Û ô«»ã then spoon into shallow bowls. ó 㨠¨« ¸   «ó«

ãô É Ûã

 㨠Éô»Û ] ó ô«ã¨ Ûô ã ÔÉã ãÉ «¢ ÷Éè »«¸

Each serving contains Energy

2769kJ 665kcal 33%

Fat

Saturates

48g 14g 68% 71%

Sugars

Salt

5g 6%

2.8g 46%

of the reference intake. See page 105.

Carbohydrate 7g Protein 52g Fibre 2g

WINE MATCH To match chorizo and chicken, it’s got to be a Spanish white: Tesco Finest Viñas del Rey Albariño, £8.50*. *

Price excludes Scotland and Wales

33

Makes 16 see tip, opposite page Takes 55 mins plus proving and cooling Cost per serve 13p 290ml whole milk 50g unsalted butter, diced £ Ûã É£ ô¨«ã Éè 1 lemon, zested, º juiced 7g fast-action dried yeast 50g caster sugar Ω tsp salt Ûè Éô É«» ¢É £ ۫£ 150g raspberry jam 1 medium egg, beaten 50g icing sugar

1 Heat the milk in a pan over a low heat for 3-4 mins until steaming (don’t let it boil). Stir in the butter to melt and set aside for 5 mins.

2 D Âô¨«» Á«ö 㨠Éè » ÁÉ zest, yeast, caster sugar and salt in a large mixing bowl. Make a well in the centre and add the milk mixture, stirring until everything comes together in a very soft, sticky dough.

3 Mix for 7 mins using an electric dough hook, or by hand on an oiled surface for 10-12 mins, until smooth and elastic (pic A). Transfer to a lightly oiled mixing bowl, cover with »«Â£ »Á  leave to rise at room temperature for 1 hr or until doubled in size.

4 Divide the dough in half; roll out each half into a 35 x 40cm rectangle É »«£¨ã»÷ É«» É Éè Ûè ¢ Spread both with the jam, leaving a 3cm border. Roll both long ends of 1 rectangle so they meet in the centre, then cut into 8 slices (pic B).

Pinch the bottom of the rolls to create a heart shape. Repeat with the second rectangle.

5 Line a 35cm square or round baking tray with nonstick baking paper. Put 4 slices in the centre of

34

the tray with their points all facing inwards, leaving a 5mm gap between each. Place the rest in a ring around the central 4, with a 1cm gap between the ring and the centre. Alternate the direction of the slices and leave a 5mm gap ãô  㨠Á Éó ô«ã¨ »«Â£ »Á leave for 30-45 mins until risen but not quite doubled in size (pic C).

6 Preheat the oven to gas 6, 200°C, fan 180°C. Pinch the hearts again to reinforce the points. Brush lightly with egg (pic D) and bake for

Á«ÂÛ èÂã«» Ôè Û»«£¨ã»÷ If the buns brown too quickly, cover with foil for the last 5-10 mins. Leave to cool for 5 mins, then transfer to a wire rack to cool completely.

7 Mix the icing sugar, lemon juice and 1 tbsp water to a smooth paste, then drizzle over the buns.

Each bun contains Energy

Fat

885kJ 209kcal 10%

5g 7%

Saturates

Sugars

Salt

2g 14g 0.2g 12% 16% 3%

of the reference intake. See page 105.

Carbohydrate 39g Protein 5g Fibre 1g

A MAKING THE DOUGH

B SLICING THE HEARTS

« ¨ É裨 Ûã ãÛ É Öè«ã sticky: try to keep kneading ô«ã¨Éè㠫£ ÁÉ Éè Éè will make the buns tougher). The dough will lose its stickiness the more it’s kneaded.

Use a sharp knife to slice the rolled dough: this will help it keep its shape better. For more even sizes èã 㨠» £㨠«Â ¨ »¢ Ûã 㨠 into 4 equal pieces.

C PROVING THE DOUGH

D BRUSHING THE BUNS

Leaving space between the buns is vital so they have enough room to rise properly. If your kitchen is cold, transfer the tray of buns to 㨠ɻ Éó   Ի Ô Â É¢ boiling water on a lower shelf.

Using beaten egg to brush the èÂÛ ÂÛè Û £É»  «ۨ  shine. You could also use melted butter or milk, though these would £«ó »«£¨ã «ۨ

RECIPES GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN

HEART-SHAPED BUNS

FOOD | WEEKEND

COOK’S TIP You can freeze the buns, baked but un-iced. Defrost overnight, then warm for a few mins in the oven; ice while warm.

35

Cocktails

Fruity little numbers Shake up the weekend and have a go at mixing these pretty-in-pink drinks

Pink Negroni Serves 2 Takes 5 mins Cost per serve £1.33

Fill 2 short tumblers with ice. Divide 50ml pink gin, 50ml sweet white vermouth, 30ml Campari and 30ml Aperol between the glasses and stir until the glass feels cool on the outside. Slice a round of orange and add to the glass to serve.

Each serving contains Energy

Fat

Saturates

507kJ 121kcal 6%

0g 0%

0g 0%

Sugars

Salt

15g 0.0g 16% 0%

Red Grapefruit Sgroppino Serves 2 Takes 5 mins Cost per serve £1.77

Divide a scoop of red grapefruit sorbet (p9) ãô  ¨ ÁÔ £Â èã Û É ÉèÔ glasses. Add 1 tsp vodka to each, then top up with Tesco Finest prosecco rosé to serve.

Garnish with a grapefruit heart (p38).

Each serving contains Energy

Fat

Saturates

647kJ 155kcal 8%

0g 0%

0g 0%

Sugars

Salt

17g 0.0g 18% 0%

of the reference intake. See page 105.

Carbohydrate 17g Protein 1g Fibre 0g

of the reference intake. See page 105.

Carbohydrate 15g Protein 0g Fibre 0g

COOK’S TIP The leftover poached rhubarb and any syrup are delicious stirred through porridge – or yogurt or custard for an easy pudding.

36

Prices exclude Scotland and Wales

FOOD | WEEKEND

Rhubarb Sour Serves 2 Takes 15 mins plus cooling Cost per serve £2.08 80ml pink gin 1 lime, juiced 2 tbsp pasturised liquid egg white ice cubes For the rhubarb syrup 70g caster sugar 270g rhubarb, chopped into 4-5cm lengths, plus extra to serve

1 First make the syrup. Put the sugar in a lidded saucepan with 70ml water and set over a low heat, without letting it bubble, until the sugar has dissolved. Add the rhubarb, increase the heat to medium until bubbling, then cover.

Reduce the heat to low and simmer for 5 mins until the rhubarb is soft but not falling apart.

2 Strain the rhubarb through a sieve into a bowl, using a wooden spoon to push through any juice from the rhubarb. Set the leftover rhubarb pulp aside (see tip, below left) and return the strained liquid to the pan. Bubble rapidly over

a high heat for 5 mins until syrupy, then set aside to cool.

3 Put 60ml rhubarb syrup in a cocktail shaker or large jam jar with the gin, lime juice and egg white, and shake hard until very well combined. Fill 2 short tumblers with ice, then divide the drink ãô  㨠Á V É Ûã «Ô É¢ rhubarb by running along the length of the rhubarb with a peeler, then twist it around the inside of the glass to garnish.

Each serving contains Energy

Fat

Saturates

430kJ 101kcal 5%

0g 0%

0g 0%

Sugars

Salt

25g 0.1g 28% 1%

of the reference intake. See page 105.

Carbohydrate 25g Protein 2g Fibre 1g

Turn over for the finishing touches 37

FOOD | WEEKEND

Get creative with your cocktail sticks and precise with your peel!

«ã èÛ Keep it easy, light and refreshing with zesty lemon, lime and orange slices.

FRUITY TWIST Thinly slice a piece of citrus fruit and fold in half. Skewer one end with the cocktail stick, skewer your berry of choice and secure by threading through the opposite end of the citrus slice.

CUPID’S HEART V É Ûã «Ô É¢ «ã èÛ Ô » then trim and neaten the edges before splitting down the middle for three-quarters of its length. Arch the ends towards ¨ Éã¨ Û è »» 㨠ô ÷ through with a cocktail stick.

è èÁ Great for martinis, gin and tonics or anything light and refreshing.

CUCUMBER FLOWERS Using the handle end of a teaspoon, remove strips of skin from the cucumber all the way around, then slice into rounds.

38

,

Û

tÉÉ ÷ ¨ Û ÉÁ ã« óÉè Û Â make a great addition to gin and tonics, whisky sours and the like. Use as stirrers ¢É  » £ Âã «ۨ & û Ûɢ㠨 Û and fruit into ice cubes to add colour.

K»«ó Û Â Ô« ¸» Û For those with a more savoury palate, olives, silverskin onions and gherkins make great garnishes. Olives soak up óÉè 㨠÷ » ÛÛ« with martinis. Gherkins and silverskin onions give a Bloody Mary a more savoury edge.

CLASSIC TWIST Pare citrus peel and slice into thin strips before wrapping round a clean pencil, then squeeze to Û¨ Ô ]»« É ã¨ Â and add to your glass.

CUCUMBER RIBBON Use a speed peeler to create delicate ribbons to wrap round the inside of your cocktail glass.

SKEWERED RIBBON Using a rosemary sprig or cocktail stick, thread a ribbon of cucumber in a zigzag pattern for a simple wow factor.

WORDS CLARE KNIVETT RECIPES CAROLINE MORRISH PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

The «ۨ«Â£ ãÉè ¨ Û

N I W

R O F R A E G W E N R A E Y A NEW

Buy a selected bottle of Yop Drinking Yogurt 500g

Text NEWGEAR2 your full name & postcode to

60110 By 11:59pm on 16/02/2021 No purchase necessary for Northern Ireland

Opens 26.01.2021. Closes 16.02.2021. UK 18+ only. Normal exclusions apply. 25 winners randomly drawn each win 1x Apple Watch SE GPS 40mm (in Space Grey Aluminium Case with Black Sports Band), 1x 500ml stainless steel water bottle (in dark grey) and 1x £100 Tesco gift card. 1 entry per person. Max 1 prize per household.

Ts&Cs at www.tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

Over to you

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Looks like you’ve been loving our recent recipes.

Here are just a few of your fabulous creations…

Controversial but DELICIOUS. Bacon & sprout risotto by @tescofood. @lydiastea_potblog

To find the recipe mentioned in the Star Letter (below), just head to tesco.com/recipes and search for Spiced plum & sloe gin jam.

STAR LETTER

CHOCOLATE BREAD #tescorecipes #yummy « ÁèÛã @nene.tra.le.fate

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard** I love the recipes in Tesco magazine and often try them out.

I made a batch of the Spiced plum & sloe gin jam (November) last week and sold it, along with many of my other various jams, at the weekend from my garage grotto, and raised over £600 for charity for bowel cancer. Thank you, and more jam recipes please. Chris, via email *

The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW. Letters may be edited for length and clarity. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 2 March 2021 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 2 March 2026. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

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Haven’t baked for ages. Had a go at this Tesco magazine recipe: walnut, mushroom & prosciutto tart. @misspollypops

REAL LIVING | COMMUNITY

THERE’S AN APP FOR THAT Money has been tighter this year, so making something out of nothing has been key. I put your What can I make with... app to the test: I had bacon, onion and a cabbage. It suggested Lazanki, a simple Polish pasta dish – it was so unique, and a delicious alternative to anything I’d have thought of. The app is free, introduces you to new meals, reduces waste and saves money.

V ÂÂ÷ ó« Á «»

SILVER LINING MY NEW GO-TO I keep finding recipe gems in every edition of the magazine, and I am particularly fond of the vegan and vegetarian recipes. Yesterday we tried the Potato, cauliflower & spinach tikka masala (November), which was easy to cook and delicious. I often struggle to come up with new weekly meals, and Tesco magazine is definitely my go-to!

Elitza, via email

IN STORE NOW

/ã ¨ Û Â Ûè ¨ « è»ã ÷ èã / Á ÛÉ £ ã ¢è» ãÉ »» 㨠Ûã ã c Û É ¢É ¸ ԫ£ èÛ £É«Â£ c¨ Á £ û«Â ¨ Û Â ÉÂÛã Âã ¨ 㨠É裨 㨠»É ¸ ÉôÂÛ ô«ã¨ ÛÉ Á Â÷  ô « Û ãÉ ã ÷ ÛÔ « »»÷ «¢ ÷Éè ¨ ó ã«Á É ÷Éè ¨ Â Û Jean, via email

The life story of Captain Tom

GET COOKING Have a browse at tesco.com/recipes for ideas to make your February food moments special. Make sure you share your pictures with us. #tescomagazine LAST MINUTE VALENTINE’S? Check out our sweet and savoury recipes for two, including dukkah-spiced lamb and chocolate sharing waffles at tes.co/easyvalentines.

HOME FOR HALF-TERM? Find plenty of simple bakes to make with the kids: search for ‘3 ingredient savoury cheese scones’ or ‘how to make iced buns’ for two step-by-step, child-friendly options.

TIRED OF MEAL PLANNING? Enter your cooking preferences and dietary requirements into the new Tesco Real Food Meal Planner to be served a Monday-Friday dinner plan that perfectly suits your needs: tes.co/perfectmealplanner.

& ÉÁ 㨠ãã» » Û É¢ è Á ãÉ ã¨ Â » » Ô É¢ ¨«Û £ Â Û Âã  «  ãÉ «Û ÁÉ ÷ ¢É 㨠E,] è «Â£ ã¨ É É ó« èÛ Ô Â Á« Ôã «Â cÉÁ DÉÉ Û «Â « » »«¢ ÛãÉ ÷ ¨ Û Â Ôèã ãÉ Ô Ô «Â ¨«Û èãÉ «É£ Ô¨÷ Tomorrow Will Be A Good Day ó «» » «Â ÛãÉ Â É»«Â ÂÉô c¨ ÛãÉ ÷ É¢ ¨«Û »É£ Â ó « »«¢ «Û É㨠Á ã« Ô £ ãè   ã è «ÂÛÔ« ã«É  «Û «Â£ Ôè »«Û¨ ãÉ ¨ »Ô » è ¨ 㨠Ôã «Â cÉÁ &Éè ã«ÉÂ

Ôã «Â cÉÁ DÉÉ Û Tomorrow Will Be A Good Day «Û ó «» » É»«Â  «Â ÁÉÛã » £ c Û É ÛãÉ Û ] «Â ÛãÉ É É»«Â ¢É Ô « 41

Your traditions

How we celebrate

Chinese New Year A

lso known as Spring & Ûã«ó » & è ÷ Á ¸Û ¨«Â Û E ô w  » ã Û ã¨ £«Â«£ É¢ 㨠»è  ô ÷ /ã Û Ôè »« ¨É»« ÷ «Â ¨«Â èã Á Â÷ Ô ÉÔ» » ã ÉÛÛ ã¨ h< ãÉÉ ¨÷ ¨ Û É ɢ «Á »Û ¢ ÉÁ 㨠¨«Â Û zodiac assigned to it – 2021 is 㨠w É¢ 㨠Kö V ÉÔ» É Â «Â ã¨«Û ÷ ã¨É裨ã ãÉ »« » ã èÛãôÉ ã¨÷  ÉÂÛ « Âã«ÉèÛ t Û¸ Ô ÉÔ» Éè 㨠h< ¨Éô 㨠÷ ô«»» » ã«Â£

ÔÉ ¸ É¢ã  ¨ ó ÛÔ« « óÉè Û My family also likes to make dumplings by hand to eat after midnight. On New Year’s Day we often start with tang yuan (rice balls) for breakfast. One tradition is to give red pockets of money (below) that represent good fortune, joy and happiness.

HOW IS IT DIFFERENT HERE? In the UK we celebrate with friends instead of close family.

Sometimes it’s more of a party and we make dumplings by hand. If we can’t get together this year, I’ll probably watch the New Year show on Chinese TV.

16 DAYS The length of Chinese New Year celebrations KEEPING THE TRADITION ‘My family follows a Taoist religion so we make offerings of food and incense to our ancestors from home or visit the temple if possible. We visit friends and family, exchanging gifts of traditional homemade foods such as Turnip cake.’

Wang Sam Sin, from Koi Kitchen cookery school, Manchester 42

WHAT’S SPECIAL ABOUT CHINESE NEW YEAR? & ÉÁ ¨É£֫£ «Â ÛÉèã¨ô Ûã ¨«Â ¨ »   >«Â Á ã «Â >É É «Â ô¨  㨠÷ Á ãÁ ã Û / 㨠÷ » è ¨ v« ÉÁ« Â Û ó«Â£ 㨠« Û«£Â ãè ÛÔ« ÷ ÂÉÉ » Û ã c¨ : ¸ »ÉÔ Ôè «Â >É ÉÂ

HOW DO YOU CELEBRATE AT HOME IN CHONGQING? The most important meal is New Year’s Eve dinner (Chu Xi).

We eat a mix of seafood, chicken, pork and duck dishes.

Chongqing is famous for spicy food, so the dishes on our table, such as double-cooked

It’s a time of hope and positive energy. It is also the only time of the year China pauses for a rest!

INTERVIEWS CLARE KNIVETT RECIPE KWAN YING CHAN PHOTOGRAPHY TOBY SCOTT FOOD STYLING LOTTIE COVELL PROP STYLING LUIS PERAL

We take a look at how people will be celebrating the Year of the Ox

FOOD | WEEKEND

TAKEAWAY FAVOURITE Kwan Ying, pictured here with her daughter Choi San, is originally from a town called Bao’an in Canton, China. She

learnt to cook from her father and, since moving to the UK, she and her brother have run Chinese restaurants in Worcestershire for more than 17 years. Here she shares her family recipe for King prawns in ginger & garlic.

K I N G P R AW N S I N G I N G E R & G A RL I C Serves 2 Takes 25 mins Cost per serve £1.60 20 king prawns, defrosted to pack instructions 1 tbsp vegetable oil 2cm piece of ginger, peeled and  »÷ ¨ÉÔÔ £ »« »Éó Û Ô »   »÷ ¨ÉÔÔ ãÛÔ »«£¨ã ÛÉ÷ Û è ã ÛÔ ]¨ Éö«Â£ « ô«Â ÛÔ «Â£ É«ÉÂÛ É裨»÷ ¨ÉÔÔ ã ÛÔ ãÉÁ ãÉ ¸ ã ¨èÔ ÉÔã«É » É«» « Â Ô ¸ ¨É« ãÉ Û ó ÉÔã«É »

1 Heat the oil in a wok or large frying pan over a medium-high heat and fry the ginger and garlic for 30 secs, stirring occasionally.

Add the prawns and cook for 4-5 mins, stirring occasionally, until they turn pink and are cooked through.

2 Add the soy sauce, rice wine and spring onions. Stir to combine, adding ketchup, if you like. Remove from the heat and serve with boiled rice and pak choi, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

523kJ 125kcal 6%

7g 10%

1g 5%

1g 1%

1.3g 22%

of the reference intake. See page 105.

Carbohydrate 2g Protein 13g Fibre 0g High in protein; high in vitamin B12

people around the world will celebrate Chinese New Year on 12 February 2021

‘

To us, Chinese New Year is about food and family. If my parents were working in the restaurant, we’d eat there. The most important part was being together Choi San

‘

2 BILLION

43

Derek Sarno

LIVING ON THE VEG ‘ S T E A K’ & C H I P S W I T H P E P P E RC O RN S AU C E Serves 2 Takes 35 mins Cost per serve £2.71 2 tbsp vegetable oil, plus 1 tsp 250g new potatoes, quartered lengthways Ω onion, thinly sliced 2 x 150g packs oyster mushroom cluster 1 tsp Wicked Kitchen Lemon, Garlic & Herb Seasoning 150g Tenderstem broccoli 1 tbsp dairy-free spread 1 garlic clove, crushed 1 tsp black peppercorns, coarsely ground ã ÛÔ Ô» «Â Éè 350ml oat milk-alternative

One of the things I love doing is making vegan dishes that I know meat lovers will really enjoy. Mushrooms are one of my favourite ingredients for this – there are ÛÉ Á Â÷ « Âã ó « ã« Û ãÉ ¨ÉÉÛ from. The oyster mushroom clusters I’ve used here do just the job! My technique gives them a really meaty texture – it all comes down to pressing them down in the pan for show-stopping ‘steaks’ with crispy edges and a super-juicy centre.

Season as you go with your favourite Wicked Kitchen rub or seasoning. And Ô«ÁÔ ã¨ óÉè ãÉ Ûè«ã ÷Éè ¨ ¸ Éèã our recommended swaps (opposite).

44

1 Preheat the oven to gas 6, 200°C, fan 180°C and put a large baking tray inside to heat up. Once hot, toss the potatoes in a bowl with 1 tbsp oil and arrange on the tray in a single layer. Pour over any excess oil and place on the lowest shelf. After 5 mins, add the onions to a corner of the tray, stir the potatoes and roast for a further 10-15 mins until the onions and potatoes are golden.

2 Meanwhile, heat a large, heavybased frying pan over a mediumhigh heat. When hot, coat the base with 1 tbsp oil. Add the mushroom clusters, stem-side down, and put a ã ¨ ó÷ ô «£¨ã É ãÉÔ ¢ ÷«Â£ pan or large saucepan works). Press Éô Á»÷ ãÉ ãã  㨠ÁèÛ¨ ÉÉÁ clusters and cook for 5 mins or until browned. Remove the weight and

wipe any liquid from the bottom, 㨠 ¢è»»÷ «Ô 㨠ÁèÛ¨ ÉÉÁÛ using a spatula. Replace the weight and cook for a further 5 mins.

3 Remove the weight and sprinkle the stem-side of the mushrooms with half of the Wicked Kitchen Lemon, Garlic & Herb Seasoning and a pinch of salt. Drizzle 1 tsp oil around the pan and cook the clusters, seasoning-side down, for 2 mins more. Season the other side with the remaining seasoning and »«ãã» Û »ã 㨠 «Ô  Éɸ ¢É 2 mins more or until very well Éô cè Â É ã¨ ¨ ã  transfer the mushrooms to the tray of potatoes in the oven to keep ô Á «¢ 㨠÷ ¨ ó «ۨ Éɸ«Â£ reduce the oven to gas º, 110°C, fan 90°C to keep warm).

4 Steam the broccoli for 5-6 mins until just tender. Let the mushroom frying pan cool, then place over a low heat. Add the spread and crushed garlic and cook for 1 min, stirring constantly, scraping up the caramelised mushroom bits as you stir. Add the ground peppercorns  Éè  Éɸ ¢É Á«ÂÛ ÁÉ Add the oat milk-alternative and cook for 2-3 mins until thickened; season to taste with salt. Serve the warm mushroom ‘steaks’ with the crispy onions, roasted potatoes and steamed broccoli, drizzled with the peppercorn sauce.

Each serving contains Energy

1728kJ 421kcal

21%

Fat

Saturates

Sugars

Salt

23g 4g 13g 1.5g 33% 18% 14% 25%

of the reference intake. See page 105.

Carbohydrate 42g Protein 10g Fibre 8g

PORTRAIT PHOTOGRAPH DAN JONES PROP STYLING TAMZIN FERDINANDO HAIR & MAKEUP OLIVIA FERRER FOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

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

FOOD | KNOW-HOW

3 ‘STEAK’ FLAVOUR TWISTS For a fresh take on the ‘steak’ marinade, try swapping the Wicked Kitchen Lemon, Garlic & Herb Seasoning in the recipe for one of these alternatives Wicked Kitchen Hot & Spicy BBQ Rub 36g, £1.50

Wicked Kitchen Sticky Teriyaki Sauce 250ml, £1.75

Wicked Kitchen Chipotle Tinga Spice Blend 43g, £1.50

(42p/10g)

(70p/100ml)

(£3.49/100g)

Prepared exclusively for

45

FOOD | KNOW-HOW

Pink ombré pancakes p48

Tips and tricks

Kitchen secrets Exper t advice and shor tcuts to take you from Pancake Day to the last meal before payday

February faves The shortest month can feel like the longest, but there’s still plenty to look forward to.

Make Shrove Tuesday (on the 16th) and lazy weekends «Ôԫ£ £ ã ô«ã¨ Éè ¢ «» Û ¢ pancake guide. Plus, our storecupboard hacks are guaranteed to spice things up!

47

P I N K O M B RÉ PA N C A K ES Makes 8 Takes 30 mins Cost per serve £1.31

£ ¨ »è « Û Â ÛÔ « Û £ Ô«Ûã ¨«ÉÛ Â ã ÛÔ Á Ô» Û÷ èÔ ã¨ Â èÛã ô«ã¨ « «Â£ Ûè£ ] ó ô«ã¨ 㨠Á «Â«Â£ ãÉÔÔ«Â£Û É 㨠۫ Each pancake contains

2 large eggs 200ml whole milk ãÛÔ Ûè Éô É«» Ô»èÛ ã ÛÔ öã for frying ã ÛÔ ' ¸ Ûã÷» ÷É£è ã £ Ô» «Â Éè ã ÛÔ ¸«Â£ ÔÉô ãÛÔ « É ã É¢ ÛÉ ãÛÔ Ûã Ûè£ £ ãè K 㸠öã Ûã É£ ԫ¸ £ » ¢ÉÉ É»Éè For the toppings £' ¸ Ûã÷» ÷É£è ã Ÿ £ »è « Û Ÿ £ ÛÔ « Û £ Ô«Ûã ¨«ÉÛ É裨»÷ ¨ÉÔÔ ã ÛÔ Á Ô» Û÷ èÔ ãÉ ã Ûã « «Â£ Ûè£ ¢É èÛã«Â£

1 Lightly whisk the eggs, milk, 2 tsp Ûè Éô É«»  ÷É£è ã «Â Á«ö«Â£ Éô» ]«¢ã 㨠Éè «ÂãÉ Û Ô ã » £ Éô»  Ûã« «Â 㨠Á «Â«Â£ ÷ «Â£ « ÂãÛ D ¸ ô »» «Â 㨠Âã  ÔÉè «Â ã¨ Á«»¸ Á«ö ô¨«Û¸ ãÉ ÉÁ «Â 2 «ó« 㨠Á«öãè ãô  Éô»Û ÷Éè Û¨Éè» ¨ ó Éè £ É¢ Á«ö «Â ¨ Éô» D«ö ãÛÔ Ô«Â¸ É»Éè «Â£ «ÂãÉ ã¨ Ûã Éô» ãÛÔ «ÂãÉ ã¨ Û É  tsp «ÂãÉ ã¨ ã¨« > ó 㨠¢Éè 㨠Éô» Ô» «Â 3 , ã ¢ ÷«Â£ Ô Â Éó Á «èÁ »Éô ¨ ã  èÛ¨ ô«ã¨ É«» tÉ ¸«Â£ É ã ã«Á ÛÔÉÉ ã ÛÔ ãã Ô Ô Â ¸ «ÂãÉ ã¨ Ô Â «ã ô«»» ÛÔ ãÉ Éèã Á ô« ÷Éè ô«»» £ ã Ô Â ¸ Û ¢ ÉÁ ¨ É»Éè Éɸ ¢É Á«Â É èÂã«» è » Û ÔÔ É 㨠Ûè ¢ 㨠 «Ô  Éɸ ¢É ÂÉ㨠Á«Â É èÂã«» »«£¨ã»÷ Éô  Éɸ 㨠É裨 c ÂÛ¢ ãÉ Ô» ã  Éó ô«ã¨ ¢É«» ãÉ ¸ Ô ô Á ô¨«» ÷Éè Éɸ 㨠Á «Â«Â£ Ô Â ¸ Û 4 ]ã ¸ ã¨ Ô Â ¸ Û ÉÂãÉ Û ó«Â£ Ô» ã ô«ã¨ 㨠¸ Ûã Û¨ ã 㨠ÉããÉÁ  㨠Ի «Â Ô Â ¸ Û ã 㨠ãÉÔ cÉÔ ô«ã¨ ã ÛÔ ÷É£è ã 48

Energy

1917kJ 457kcal 23%

Fat

Saturates

Sugars

Salt

20g 6g 21g 1.7g 28% 31% 23% 29%

of the reference intake. See page 105.

Carbohydrate 58g Protein 14g Fibre 4g

COOK’S TIP Use orange or blue food colouring to make these vegetarian.

FOOD | KNOW-HOW

Pancake lowdown Kè ã èÛã÷ £è« ãÉ ã¨ » ÛÛ« ]¨ Éó cè Û ÷ ã ã

HOW TO MAKE PANCAKES WITHOUT... …FLOUR

…EGGS

…DAIRY

t¨«Ô èÔ Ô Â ¸ Û ô«ã¨ ¶èÛã Â Â Û Â ££Û èÛ » £ ££ Ô Â Â &«Â «Ô ã ã Û É Â Â Ô Â ¸

ãÛÔ « É ã É¢ ÛÉ ãÉ ã¨ Éè  ãÛÔ « ó«Â £ ãÉ ã¨ Á«»¸ c¨«Û ô«»» £«ó ÷Éè 㨠 ÛÛ ÷ «Û

]è Ûã«ãèã Á«»¸ ¢É Ô» Âã Û Á«»¸ »ã  ã«ó  èÛ É«» ãÉ ¢ ÷ ã¨ Ô Â ¸ Û ã¨ ã¨ Â èãã

Q&A PANCAKE QUESTIONS ANSWERED

Use pancake batter to make these posh fish finger sandwiches

DO YOU NEED TO REST PANCAKE BATTER? wÉè É 㠨 ó ãÉ èã «ã ô«»» Ûè»ã «Â »«£¨ã Ô Â ¸ Û ÛÔ « »»÷ ¢É Ô Û Y Ûã«Â£ »»ÉôÛ ã¨ £»èã  ãÉ » ö Ûè»ã«Â£ «Â è ÁÉ ó ÂÔ Â ¸ Û

WHY DOES MY FIRST PANCAKE NEVER WORK? D ¸ Ûè ÷Éè Ô Â «Û ¨Éã ÂÉ裨  É ã ãÉÉ Áè ¨ É«» 㨠ãã ô«»»» ÛÉ ¸ «ã èÔ hÛ Ô Ûã ÷ èÛ¨ ãÉ £ Û É ô«Ô ô«ã¨ ¸«ã ¨ Â Ô Ô

3 WAYS WITH...

HOW DO I FLIP THEM PROPERLY? h۫£ ÂÉÂÛã« ¸ Ô Â «Û «£ ¨ »Ô D ¸ Ûè ã¨ Ô Â ¸ «Û »ÉÉÛ ã¨ Â « ¸ ¢ ÉÁ 㨠ô «Ûã «Â É «Û«ó ÁÉã«ÉÂ

HOW CAN I GET MORE FLAVOUR INTO MY PANCAKES? ]ô Ô ÛÉÁ É¢ 㨠Á«»¸ ¢É èãã Á«»¸ É ÷É£è ã É ã ÷ «Â£ ÛÔ« Û Ûɢ㠢 è«ã É É É ÔÉô ¢É « Âã óÉè Û

MY AMERICAN PANCAKES ARE TOUGH, NOT FLUFFY… WHAT AM I DOING WRONG? cÉ裨 Ô Â ¸ Û Éô ãÉ Éó Á«ö«Â£ ô¨« ¨ èÛ Û ã¨ £»èã  «Â 㨠Éè ãÉ ó »ÉÔ ãÉÉ Áè ¨ D ¸ Ûè ãÉ É»÷ Û㫠㨠ãã èÂã«» ¶èÛã ÉÁ «Â

PANCAKE SHAKER MIX

1

Cheat’s toad-in-the-hole

¸ ÛÁ »» Û èÛ £ Û «Â 㨠¨É» Û É¢ Áè  ã«Â D ¸ èÔ Ô Â ¸ Û¨ ¸ Á«ö ãÉ Ô ¸ «ÂÛã è ã«ÉÂÛ ã¨ Â ãÉ ã¨ ã«Â ¨É» Û ÉèÂ ã¨ Û èÛ £ Û ¸ èÂã«» Ôè  £É»  ] ó ô«ã¨ £ Â ó £ Â £ ó÷

2

Saag aloo pancakes & ÷ É«É Ô

É«» ÔÉã ãÉ Û Â ÛÔ«Â ¨ ô«ã¨ 㫸¸ Ô Ûã èÂã«» ¢ £ Âã Ûã« «Â ã«Â ãÉÁ ãÉ Û £ Éè èÁ«Â  ¨«»»« ÔÉô ãÉ Ô Â ¸ Û¨ ¸ Á«ö ¢ ÷ ãÉ Á ¸ Ÿ cÉÔ ô«ã¨ ã¨ Û £ »ÉÉ Â «ã

Posh fish finger sandwiches D«ö Ô Â ¸ Û¨ ¸ Á«ö ô«ã¨ ÛÔ ¸»«Â£ ô ã Û ÛÉ «Ô «Â Û Ûã «ÔÛ ã¨ Â Ô ¢ ÷ èÂã«» £É»   «ÛÔ ] ó «Â « ãã É»»Û ô«ã¨ » ããè £¨ ¸«ÂÛ ã ã Û è  ¢ Û¨ «»» Find the full recipes online at tesco.com/recipes

3

49

FOOD | KNOW-H0W

COOK’S TIP

Cupboard love

Find the recipe for these tropical meringues at tes.co/ fruitymeringue.

Tinned ingredients transformed into your favourite dishes!

Here are some clever ways to use those staples

Storecupboard meal ideas Want to make more of your storecupboard? See our solutions below – and for even more inspiration, check out our at-a-glance guide on p52.

+

TINNED SALMON TINNED POTATOES DRIED HERBS PLAIN FLOUR

+

DID YOU KNOW YOU CAN… …use the liquid from a tin of chickpeas or white beans to make vegan meringue or mayonnaise

= FISHCAKES

+

…make rice pudding (or paella) with risotto rice

TINNED LENTILS TINNED TOMATOES YEAST EXTRACT OREGANO PASTA

+

+

+

CINNAMON TINNED PEARS COCONUT MILK RISOTTO RICE

+ = SPICED FRUIT RICE PUDDING

&É ÁÉ ÛãÉ èÔ É «Ô Û see Jamie Oliver’s ideas on p55 or visit tes.co/storecupboard.

0

…sprinkle dried stuffing mix over pasta bake or macaroni cheese before baking, for extra flavour

+

= LENTIL BOLOGNESE

+

…blitz oats to use as a coating for fish or chicken

3

WAYS WITH PEANUT BUTTER

1

Stir peanut butter into a curry for a satay-style sauce. Add 1 tbsp peanut butter to the pan with a tin of p coconut milk to melt together. c

2 3

Mix into cookie dough in place of eggs. Use 60g smooth peanut butter to substitute each egg.

Whizz into buttercream to top a ¨É É» ã ¸ cÉ »»  ãÉÔ èãã ô«ã¨ £ « «Â£ Ûè£ èÂã«» Ô » £ Ô Âèã èãã

Á ¸ Á  è ÷ 㨠Â

£ Û »ã ã «Â

WORDS BRYONY BOWIE PANCAKE RECIPE ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO

+

FOOD | KNOW-HOW

How to build

A storecupboard Everyday essentials

Midweek meals are a doddle with a well-stocked cupboard

White sugar

Vinegar (eg white wine)

Stock cubes

Noodles and pasta

Dried or tinned pulses

Grains (eg couscous, oats)

Tinned heroes

Rice (eg brown, risotto)

c«ÂÂ

Û¨

Coconut milk

Tinned tomatoes

Tinned fruit

Flavour boosters

Tinned veg

Easy recipes

Umami (eg soy sauce)

52

Dried herbs

Pastes (eg pesto)

Peanut butter

MUSHROOM RISOTTO

VEGETABLE DHAL

TUNA PASTA BAKE

oil + risotto rice + stock + tinned mushrooms + pesto

oil + lentils + spices + coconut milk + chickpeas + tinned veg

pasta + tuna + herbs + tinned tomatoes

Spices

+

GIVE ME MORE! For more mix-andmatch storecupboard meal ideas, see p50.

WORDS BRYONY BOWIE, CLARE KNIVETT PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL

Oils (eg olive, vegetable)

Bulk out

V» «Â Éè

ADVERTISEMENT PROMOTION

Make it vegan Tr y our five-day plantbased meal plan, star ting with this warming curr y L E E K, P E A & SW E E T P O TAT O C U RRY WITH DUMPLINGS Serves 4 Takes 35 mins 1 tsp vegetable oil 2 tsp black mustard seeds Ω tsp ground turmeric 2 tsp mild curry powder 1 large leek, thinly sliced 2 large garlic cloves, crushed 5cm piece ginger, grated 2 large sweet potatoes, peeled and cut into 2cm chunks Ω vegetable stock pot, made up to 300ml 300ml Alpro Almond No Sugars drink 100g baby leaf spinach 250g frozen garden peas 4 tbsp Alpro Plain No Sugars yogurt alternative ã ÛÔ ãÉ Ûã ¸ »ÁÉÂ Û ãÉ Û ó For the dumplings £ Ô» «Â Éè Ω tsp ground turmeric £ ¢ Û¨ É «  Ûã »¸Û  » ó Û Â »÷ chopped 200g Alpro Plain No Sugars yogurt alternative 1 tsp bicarbonate of soda

1 Mix all the dumpling ingredients together (reserving a little coriander) until you have a smooth, thick batter; set aside.

2 Heat the oil, mustard seeds, turmeric and curry powder in a large ovenproof pan or casserole dish over a medium heat until the seeds start to pop. Add the leeks, garlic, ginger and sweet potatoes and fry for 2 mins, stirring frequently. Add the stock and almond drink, bring to the boil, then simmer for 8 mins until the sweet potato is soft. Mix in the spinach and peas and return to the boil.

3 Spoon 8 dumplings onto the curry. Cover and cook for 10-15 mins until the dumplings are risen and soft.

4 Top with 1 tbsp yogurt alternative each, the almonds and the reserved coriander to serve.

Each serving contains Energy

Fat

Saturates

1603kJ 378kcal 19%

8g 11%

1g 5%

Sugars

Salt

14g 1.5g 15% 25%

of the reference intake. See page 105.

Carbohydrate 67g Protein 15g Fibre 10g

WE USED… Creamy and delicate-tasting Alpro Almond No Sugars drink 1ltr, £1.70, is a really versatile 100% plant-based drink.

Alpro Plain No Sugars yogurt alternative 500g, £1.60 (32p/100g), is rich in plant protein and fibre, and naturally low in fats.

NO WASTE Our five-day vegan meal plan will ts use up both of these Alpro products over the course of the week.

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GIVE ME MORE! Find the recipes for all ò ò ¢ Á ªÁÁ ÖÚ â tes.co/plantbased.

JAMIE ON

healt

Tesco’s health ambassador has lots of ideas for transforming your storecupboard staples into something special Let’s be honest, little pick-me-ups are always welcome at this time of year. So, with that in mind, this month is all about transforming those simple storecupboard staples into seriously delicious easy-wins, as well as stocking your freezer with some brilliant batch-cooks. Now, it’s important to remember that not only are tinned things like beans and pulses, jarred pastes and pasta convenient, they’re fantastic ingredients to have in stock, ready and waiting to be turned into something special. I say embrace them – not only are they cheap to buy and last for ages, but teamed with a few fresh ingredients and given a bit of love, you can have a real winning dinner on the table in no time.

Happy cooking!

WE WANT TO SEE WHAT win!

YOU’VE BEEN COOKING! 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 3 February 2021. Closes 23:55 on 2 March 2021. UK only, 18+.

For full terms and conditions, visit tes.co/tescojamiechallenge.

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MY VEGGIE BOLOGNESE PASTA BAKE why jamie loves it

The secret to this veggie pasta bake is all in the base. Cooking down the onion, garlic and carrot until sweet, soft and golden will «Â£ £Û É¢ óÉè  ÂÛè this batch-cook beauty goes the extra mile.

Serves 6 Takes 1 hr 25 mins Cost per serve 70p 2 carrots 1 large onion 2 garlic cloves olive oil 500g chestnut mushrooms 400g tin green lentils 400g tin quality plum tomatoes 450g dried fusilli 60g Cheddar a few rosemary sprigs (optional)

1 Trim the carrots, peel the onion  £ »« 㨠  »÷ ¨ÉÔ V» » £ Û¨ »»Éô ¨ ó÷ Û Ô Â É Á «èÁ »Éô ¨ ã ô«ã¨ ã ÛÔ É«» Add the chopped veg and cook for Á«ÂÛ É èÂã«» »«£¨ã»÷ £É»   ÛÉ¢ã  Ûã« «Â£ £è» »÷ 2 Vèã ÉèÔ» É¢ ÁèÛ¨ ÉÉÁÛ Û« ¢É » ã 㨠 㠫Á   »÷ ¨ÉÔ ã¨ Ûã ãÉ ã¨ Ô Â Â Éɸ ¢É Á«ÂÛ Ûã« «Â£ £è» »÷ ]ã« in the lentils (juice and all), the tomatoes and 1 tin of water, mashing «ã »» èÔ ô«ã¨ ÔÉã ãÉ Á Û¨ Éó  » ó «ã ãÉ è » ô ÷ ¢É 50 mins on a low heat, stirring £è» »÷  «Â£ ÛÔ» Û¨ Û É¢ ô ã «¢  3 With 10 mins to go, preheat the Éó  ãÉ £ Û ¢  Ÿ Éɸ 㨠¢èÛ«»»« «Â » £ Ô Â É¢ É«»«Â£ Û »ã ô ã ¢É ÉèÔ» É¢ mins less than the pack instructions, then drain, reserving a mugful of 56

㨠Ûã ¨÷ Éɸ«Â£ ô ã cÉÛÛ ã¨ pasta through the veggie Bolognese, »ÉÉÛ Â«Â£ ô«ã¨ ÛÔÉÉ¢è»Û É¢ Û ó Éɸ«Â£ ô ã ÷Éè ô Âã it quite loose so that the pasta carries on cooking in the sauce «Â 㨠Éó  4 c«Ô «ÂãÉ ö Á ¸«Â£ «Û¨   »÷ £ ã Éó 㨠¨ &«Â »÷ Û»« ã¨ Û ó ÁèÛ¨ ÉÉÁÛ Â Ô« ¸ 㨠ÉÛ Á ÷ » ó Û «¢

using), toss in Ω ã ÛÔ É«» 㨠 » ÷ É 㨠ãÉÔ ¸ ¢É Á«ÂÛ É èÂã«» è »«Â£  «ÛÔ÷ É ãÉÔ >Éó »÷ Û ó ô«ã¨ É ¸ ã Û » Each serving contains Energy

1865kJ 441kcal 22%

Fat

Saturates

Sugars

Salt

11.2g 3.4g 7.2g 0.3g 16% 17% 8% 5%

of the reference intake. See page 105.

Carbohydrate 72.2g Protein 17.4g Fibre 3.6g Source of protein, which supports the maintenance of muscle mass

‘

‘

why jamie loves it

This fragrant curry is quick to make and freezes well, so portion up and fill the freezer. Using a ready-made curry paste gives you more bang for your buck

AUBERGINE MASSAMAN CURRY Serves 6 Takes 30 mins Cost per serve £1.18 450g brown rice 3 aubergines (800g total) 45g unsalted peanuts 100g bunch spring onions olive oil 300g waxy potatoes 3 tbsp massaman curry paste 400g tin light coconut milk 350g sugarsnap peas 2 limes (optional)

1 Cook the rice in a large pan of boiling salted water to pack instructions. Chop the aubergine

into 3cm chunks, place in a colander on top of the rice, cover and steam ¢É 㨠Ûã Ÿ Á«ÂÛ É èÂã«» Ûã ã«Â£ to soften.

2 Meanwhile, toast the peanuts in a large non-stick frying pan until golden, tossing regularly, then crush è۫£ Ô Ûã» Â ÁÉ ã É Â »÷ chop). Trim the spring onions and chop into 2cm pieces. Place in the frying pan with 1 tbsp olive oil and cook for 5 mins on a medium heat or until lightly charred, then remove to a plate.

3 Use tongs to move the steamed aubergine into the frying pan to char for 5 mins, turning often and removing to a plate when done – you may need to work in batches.

4 Chop the potatoes into 2cm chunks, add to the frying pan with the curry paste and stir for 2 mins.

Pour in the coconut milk and stir well, 㨠 Éó  Éɸ ¢É Ÿ Á«ÂÛ É until the potatoes are cooked and the sauce has thickened.

5 Halve the sugarsnaps lengthways and add to the pan along with the charred aubergines, then cover and Éɸ ¢É  » Á«ÂÛ «Â  divide the rice between bowls and spoon over the curry, top with the charred spring onions, crushed nuts and a squeeze of lime, if you like.

Each serving contains Energy

2033kJ 481kcal 24%

Fat

Saturates

Sugars

Salt

13.3g 5.1g 9.4g 0.5g 19% 26% 10% 8%

of the reference intake. See page 105.

Carbohydrate 81.9g Protein 14.1g Fibre 9.0g Low in salt. Reducing salt intake contributes to the maintenance of normal blood pressure

59

EASY EVERYDAY IDEAS Make the most of those jamie’s humble, and often forgotten, tip ingredients stashed at the back of your cupboard or freezer Stuffturn any them into and leftovers intotruly tasty something

why jamie loves it

‘

A total weeknight winner – everyone should have this veg-packed pasta dish up their sleeve

3. CHEAT’S CURRY Use curry paste, coconut milk, tinned tomatoes and chickpeas to form the base of a tasty curry sauce. Simply add veg, fish or chicken.

4. NUTS & SEEDS Bash, crush, crumble, chop or toast, then sprinkle over salads, soups, bakes, curries and stews for fantastic texture and bonus flavour.

5. TINNED FRUIT Knock together a simple pud using tinned fruits – scatter with toasted oats, then top with a dollop of yogurt and a drizzle of honey or melted dark chocolate.

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Serves 4 Takes 40 mins Cost per serve £1.13 2 red onions 4 garlic cloves 30g fresh basil olive oil 3 mixed-colour peppers 2 courgettes 250g ripe cherry tomatoes 300g dried conchiglie extra virgin olive oil 4 tbsp cottage cheese

1 Peel the onions and cut into small ô £ Û Â Ô »   »÷ Û»« 㨠garlic. Pick the basil leaves and put Û« 㨠  »÷ Û»« 㨠Ûã »¸Û 2 V» Ô ¨ ó÷ Û Ô Â É Á «èÁ »Éô ¨ ã ô«ã¨ ã ÛÔ É»«ó oil. Add the onions, garlic and basil Ûã »¸Û  Éɸ ¢É Á«ÂÛ ô¨«» ÷Éè deseed and slice the peppers and É裨»÷ ¨ÉÔ ã¨ Éè £ ãã Û ãÉ

the pan and cook for a further Á«ÂÛ É èÂã«» »«£¨ã»÷ £É»  Ûã« «Â£ £è» »÷ 㨠¨ ÷ ãÉÁ ãÉ Û with a pinch of sea salt and black Ô ÔÔ Â Éɸ ¢É Á«ÂÛ É èÂã«» 㨠÷ £«Â ãÉ è Ûã ÉÔ Â 3 Tip in the pasta and 800ml of boiling water from the kettle. Bring to the boil, cover and cook for 10 mins, loosening with splashes of water if needed. Meanwhile, use a pestle and mortar to bash most of the basil leaves with a pinch of sea Û »ã Û ó«Â£ Â÷ ÷ » ó Û ã¨ Â Áè » «Â ã ÛÔ öã ó« £«Â É»«ó É«» 4 Once the cooking time is up, remove the lid and cook for a further 5 mins, or until thickened and reduced. Stir through the cheese and drizzle with the basil oil. Garnish with the reserved basil. Great served with a fresh green salad.

Each serving contains Energy

2080kJ 493kcal 25%

Fat

Saturates

Sugars

Salt

16.0g 3.0g 19.1g 0.7g 23% 15% 21% 12%

of the reference intake. See page 105.

Carbohydrate 77.8g Protein 14.7g Fibre 5.3g Source of protein, which supports the maintenance of muscle mass

2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY MATT RUSSELL JAMIE PORTRAIT ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY ELLA MILLER

Bash cooked peas with a little raw garlic, toasted nuts, grated cheese and lemon juice – delicious on small toasts or tossed through pasta.

ALL-IN-ONE VEGGIE PASTA

©

2. FROZEN PEAS

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peppers, grate over more Parmesan 1.

QUALITY TINNED and bake.TOMATOES PLUM Whizz with a stick blender and a handful of soft herbs to create a speedy and simple tomato sauce – a brilliant base for all kinds of dishes.

Meal planning

5 £25 FOR UNDER

5 x DINNERS 4 x SERVINGS

+ Tried it, liked it Our tester Geraldine lives with her partner and their two sons, aged one and three, both of whom love their food.

‘I recently went back to work as a PE teacher after maternity leave and my partner is also a PE teacher. Our jobs make us a busy family: we’re out the door at 7am and not back home until 6pm.

Finding time to cook quick and nutritious meals can be difficult, but we are very active and like to eat a healthy diet. We really enjoyed making the dinners – nothing went uneaten!’

+

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.

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CHANGE IN YOUR POCKET

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 not be available. Does not include the storecupboard items. *If using the QR code, some products may be replaced due to availability, which may alter the price.

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

FOOD | EVERYDAY

SHOPPING LIST 1 lemon 2 limes 30g pack fresh coriander 30g pack fresh flat-leaf parsley 1 garlic bulb 2cm piece fresh ginger 250g pack Nightingale Farms cherry tomatoes 1 large avocado 250g pack baby spinach 600g pack Nightingale Farms peppers 4 red onions 1 butternut squash 220g pack medium Cheddar 1 pint semi-skimmed milk 900g-1.2kg pack Willow Farms chicken thighs 300g pack Woodside Farms smoked back bacon 500g pack couscous 500g pack Hearty Food Co. penne 1kg pack Grower’s Harvest long-grain rice 4-pack vegetable stock pots 50g jar ras el hanout seasoning 200g jar red Thai curry paste 400g tin chickpeas 400ml tin light coconut milk 340g jar pitted green olives in brine 200g pack Stockwell & Co. roasted and salted peanuts 8-pack H. W. Nevill’s white tortilla wraps 900g frozen broccoli florets 520g pack Bay Fishmongers white fish fillets

+ FROM YOUR STORECUPBOARD Olive oil, plain flour, vegetable oil

Click here to add all the ingredients to your online basket*

S TOV E TO P B AC O N ‘ M AC & C H E ES E ’ Serves 4 Takes 30 mins 280g penne 2 tbsp olive oil 100g smoked back bacon, roughly chopped 1 red pepper, deseeded and finely sliced 2 tbsp plain flour 1 pint semi-skimmed milk 100g medium Cheddar, grated 125g baby spinach

1 Cook the penne to pack instructions; drain and set aside.

2 Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the bacon and fry for 6-8 mins until crisp. Remove with a slotted spoon

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and set aside on kitchen paper. Add the pepper to the pan and cook for 5-7 mins until softened. Remove from the pan and set aside.

3 Add 1½ tbsp oil to the pan and, once hot, stir in the four to combine. Cook for 1 min, then gradually add the milk, stirring continuously. Bring to the boil, then reduce the heat to medium-low and simmer for 2-3 mins until thickened.

Stir in the pasta, pepper, Cheddar and spinach and cook until the cheese has melted and the spinach has wilted. Season to taste, then divide between 4 bowls and scatter with the crispy bacon to serve.

Each serving contains Energy

2407kJ 572kcal 29%

Fat

Saturates

Sugars

Salt

25g 10g 10g 1.6g 35% 52% 11% 27%

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of the reference intake. See page 105.

Carbohydrate 67g Protein 25g Fibre 3g

A really easy recipe. We used a mature cheese for an extra hit of flavour 63

L OA D E D V E G E TA B L E QUESADILL AS Serves 4 Takes 30 mins 8 tortilla wraps 1Ω tbsp olive oil É«É  »÷ Û»« ÷ »»Éô Ô ÔÔ Û Â Â »÷ sliced £ ¢ Éû Â É É»« É ãÛ Éɸ to pack instructions £ ¨ ÷ ãÉÁ ãÉ Û Öè ã £ ¨ É Û »÷ £ ã £ ¢ Û¨ É «  É裨»÷ ¨ÉÔÔ 1 large avocado, peeled and stoned 1 lime, juiced

‘

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This meal was really filling – and it would make a great packed lunch

ROA S T E D S Q UA S H & CHICKPEA PILAF Serves 4 Takes 35 mins 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks 1 tbsp ras el hanout seasoning 2 tbsp vegetable oil 300g long-grain rice 1 vegetable stock pot, made up to 550ml É«ÉÂÛ Â »÷ Û»« 2 garlic cloves, grated 1cm piece ginger, peeled and grated 400g tin chickpeas, drained and rinsed £ ¢ Û¨ Ô Û» ÷ É裨»÷ ¨ÉÔÔ 40g roasted and salted peanuts, É裨»÷ ¨ÉÔÔ

Roast for 30 mins until soft and golden, tossing halfway through.

2 Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. Set aside with the lid on until needed.

3 Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins, stirring occasionally, until golden. Add the garlic and ginger; fry for 2-3 mins until fragrant. Stir in the chickpeas, rice and most of the parsley.

4 Divide the pilaf between 4 plates and top with the roasted squash.

Scatter over the remaining parsley and the peanuts to serve.

Each serving contains Energy

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly.

64

2313kJ 548kcal 27%

Fat

Saturates

Sugars

Salt

15g 2g 12g 1.5g 21% 10% 13% 25%

of the reference intake. See page 105.

Carbohydrate 92g Protein 15g Fibre 10g 2 of your 5-a-day; source of protein

1 Preheat the oven to gas 6, 200°C, fan 180°C. Lightly brush 4 tortillas with Ω tbsp oil, then cut each into 8 triangles. Arrange on a large baking tray in a single layer (you may need to do this in batches). Bake for 5 mins until golden and crisp; set aside.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat.

Fry the onion and pepper for 5 mins, then add the broccoli. Cook for 5 mins, then increase the heat to high, add 200g tomatoes and cook for 5 mins until they’ve softened and the other vegetables have coloured slightly. Tip into a bowl, stir in most of the coriander and set aside.

3 Wipe the pan clean and increase the heat to medium-high. Add a tortilla to the pan and spoon º of 㨠»»«Â£ ÉÂãÉ ¨ »¢ É¢ 㨠ãÉ ã«»» Sprinkle over 30g cheese and fold the tortilla in half. Cook for 2 mins each side until golden and the cheese has melted. Repeat with the remaining tortillas, veg and cheese.

4 Meanwhile, mash the avocado with the lime juice in a bowl. Stir in the remaining coriander and tomatoes; season. Cut the quesadillas in half and serve with the guacamole and tortilla chips.

Each serving contains Energy

2872kJ 685kcal 34%

Fat

Saturates

Sugars

Salt

32g 12g 13g 1.8g 45% 62% 14% 30%

of the reference intake. See page 105.

Carbohydrate 76g Protein 24g Fibre 9g

FOOD | EVERYDAY

‘

‘

These quesadillas were so quick to make. The kids loved them and kept asking for more!

65

M O RO C C A N - S T Y L E B R A I S E D CHICKEN THIGHS Serves 4 Takes 50 mins 900g-1.2kg pack chicken thighs 1 tbsp ras el hanout 1 tbsp olive oil, plus extra to drizzle (optional) æ vegetable stock pot, made up to 400ml 240g couscous É«É ó ÷  »÷ Û»« 125g baby spinach 100g green olives, sliced 1 lemon, zested and juiced 15g fresh parsley, roughly chopped

Serves 4 Takes 25 mins

1 tbsp vegetable oil 2 garlic cloves, grated 1cm piece ginger, peeled and grated 1 green pepper (or any colour), Û Â Â »÷ Û»« 200g jar red Thai curry paste £ ¢ Éû Â É É»« É ãÛ ¢ Éû  ô¨«ã Û¨ »» ãÛ º vegetable stock pot, made up to 125ml 400ml tin light coconut milk 240g long-grain rice 15g fresh coriander, roughly chopped 40g roasted and salted peanuts, roughly chopped 1 lime, cut into wedges 1 Heat the oil in a large, deep, lidded frying pan over a medium heat. Fry the garlic, ginger and pepper for

‘

5-7 mins until the pepper starts to soften. Add the curry paste and cook for 1 min.

2 ã¨ É É»«  ۨ 㨠 pour over the vegetable stock and coconut milk. Bring to a simmer over a medium-high heat, then reduce the heat to medium-low. Cover and simmer gently for 12-15 mins until 㨠ۨ «Û Éɸ 㨠É裨 Â ã¨ É É»« É ãÛ ã  Y ÁÉó ¢ ÉÁ 㨠¨ ã £ Âã»÷ ¸ 㨠ۨ in the pan and stir through most of the coriander. Season lightly.

3 Meanwhile, cook the rice to pack instructions. Divide between 4 bowls  ÛÔÉÉ Éó 㨠ۨ è ÷ Scatter with the peanuts and remaining coriander, and serve with the lime wedges for squeezing over.

Each serving contains Energy

2378kJ 565kcal 28%

Fat

Saturates

22g 8g 31% 39%

Sugars

Salt

8g 9%

2.8g 47%

Each serving contains

‘

T H A I RE D F I S H C U RRY

of the reference intake. See page 105.

Carbohydrate 64g Protein 31g Fibre 9g

This pairs a kick of spice from the curry paste with a freshness from the coriander and lime

66

1 Sprinkle the chicken thighs with the ras el hanout and season lightly.

Heat the oil in a large lidded frying pan over a medium heat and add the chicken thighs, skin-side down.

Cook for 12-15 mins until the skin is golden and crisp. Turn the chicken over and cook for a further 3 mins, then remove from the pan. Drain the fat into a bowl and set aside, then return the chicken to the pan and pour in 100ml stock around the chicken. Cover and cook over a medium-low heat for 30 mins until tender and cooked through.

2 Meanwhile, put the couscous and onion in a large heatproof bowl with 2 tbsp of the reserved chicken fat (discarding the rest). Pour over the remaining stock. Cover and leave for Á«ÂÛ ã¨ Â è èÔ ô«ã¨ ¢É ¸ ]ã« through the spinach, olives and lemon juice, and most of the zest and parsley. Season lightly.

3 Divide the couscous between 4 plates and top with the chicken thighs. Scatter with the remaining parsley and lemon zest, and drizzle with a little extra olive oil to serve, if you like.

Energy

3014kJ 721kcal 36%

Fat

Saturates

40g 12g 57% 62%

Sugars

Salt

5g 5%

2.8g 47%

of the reference intake. See page 105.

Carbohydrate 52g Protein 40g Fibre 6g

FOOD | s Yw

‘

‘ RECIPES JENNA LEITER PHOTOGRAPHY GARETH MORGANS FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN

Light and fluffy couscous with fresh flavours. It went down a treat with the kids

USE IT UP RAS EL HANOUT

Rub onto meat before grilling, or add to tagines.

For more delicious midweek meals, visit tes.co/5under25

67

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COOK’S TIP For a crisp side salad, toss shredded veg with soy sauce, rice vinegar, a little sugar and sesame seeds.

Step-by-step

Aubergine katsu curry We’ve given this classic Japanese dish a vegan spin AU B E RG I N E K AT S U C U RRY Serves 6 freeze sauce only Takes 2 hrs Cost per serve £1.12 2 aubergines, peeled and sliced into 1cm-thick rounds Ω tsp salt 300-400ml vegetable oil, plus 1 tbsp 2 onions, thinly sliced 2 carrots, peeled and diced

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6 garlic cloves, crushed 6cm piece ginger, peeled and grated £ Ô» «Â Éè Ô»èÛ ¨ Ô ã ÛÔ 4 heaped tsp hot curry powder 1 vegetable stock pot, made up to 650ml Ω apple, grated 1 tbsp maple syrup 1Ω tbsp reduced-salt soy sauce 300g jasmine rice 40g miso paste 150g panko breadcrumbs

For the pickled radish 1 lemon, zested and juiced 1 tsp brown sugar Ω hot red chilli, sliced 150g radishes, very thinly sliced

1 In a bowl, mix together all the pickled radish ingredients. Cover and chill until ready to serve.

2 In a colander set over a plate, sprinkle both sides of the aubergine evenly with the salt and set aside.

RECIPE NANCY ANNE HARBORD PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING TAMZIN FERDINANDO *E ó »» Ô Â ÁÉ ¢è»» É¢ É«» ¢É ¢ ÷«Â£ /Â Û É¢ Éó ã¨ Ô Â ô«ã¨ ã«£¨ã ãã«Â£ »« É Á ã » ¸«Â£ Û¨ ã ãÉ öã«Â£è«Û¨ 㨠Á Û E ó » ó ¨Éã É«» è ãã Â

㨠 ãôÉ ã¨«

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FOOD | KNOW-HOW

3 Heat the 1 tbsp oil in a large, heavy-based saucepan over a medium heat. Fry the onion and carrots for 10 mins or until softened. Stir in the garlic and ginger, reduce the heat to low and cook for 10 mins, adding a splash of water if needed. Add the ã ÛÔ Éè  㨠è ÷ ÔÉô cook for 1 min, stirring. Add the stock and apple and stir well.

4 Increase the heat to medium and simmer for 20 mins, stirring occasionally, until the sauce is thickened. Season with the maple syrup and soy sauce. Blend the sauce until smooth. Return to the pan (if necessary), cover and keep warm on a low heat until you are ready to serve. Meanwhile, cook the rice to pack instructions.

5 Dry the aubergine slices with kitchen paper, pressing down to squeeze out the moisture, then rub with the miso paste. In a bowl, whisk the remaining Éè ô«ã¨ Á» ô ã ãÉ Á ¸ thick batter. Put the breadcrumbs in another bowl. Working one at a time, dip the aubergine slices in the ãã «Ô É Â÷ ö ÛÛ ã¨ Â £ Âã»÷ coat in the breadcrumbs, making sure you cover both sides and the edges very well. Leave to set for 15 mins.

6 Line a baking tray with kitchen paper and preheat the oven to gas 2, 150°C, fan 130°C. Pour oil into a large, deep, ¨ ó÷ ¢ ÷«Â£ Ô Â ãÉ »» ¶èÛã è Á Ô Á» Ô Â «Â£ on the size of the pan). Heat the oil èÂã«» ó ÷ ¨Éã Ÿ «ã Û¨Éè» Û¨«ÁÁ «Â£  ¶èÛã Ûã ã«Â£ ãÉ smoke*. Working in batches, slide è £«Â slices into the hot oil  Éɸ ¢É Á«ÂÛ ¨ Û« Remove with a metal slotted spoon or tongs and transfer to the prepared tray to absorb any excess oil. Keep warm in the oven while you cook the remaining aubergine. Serve the aubergine with the rice, katsu sauce and pickled radish on the side.

Each serving contains Energy

2393kJ 567kcal 28%

Fat

Saturates

Sugars

Salt

16g 2g 13g 2.1g 23% 10% 14% 34%

of the reference intake. See page 105.

Carbohydrate 98g Protein 13g Fibre 5g

A PICKLE THE VEGETABLES

B BLEND THE SAUCE

The lemon juice is key to pickling the radish.

It seasons and cures, making the radish release its »«Öè« Â ÛÉ ¸ èÔ ã¨ óÉè If you have rice vinegar, that works really well too.

Blitzing the sauce in a blender or food processor gives it its signature silky texture, so make sure to blend until it’s completely smooth. You could also use a stick blender to whizz the sauce directly in the pan.

C PEEL AND SALT

D COAT THE AUBERGINE

It is important to peel the aubergines, as it helps the breadcrumb coating stick and it will soak up less oil when fried. ] »ã«Â£ É Âã ã Û ã¨ óÉè and softens the texture, making it tender.

Dipping the slices in a thick batter helps the breadcrumbs stick Ô ÉÔ »÷ «Ô É Â÷ ö ÛÛ ãã so the breadcrumbs stick and cook evenly. Allowing the coating to set for 15 mins ensures a stronger coating for frying.

E GET THE OIL HOT

F FRY IN BATCHES

Heat the oil over a high heat until very hot (180°C). It should be shimmering and starting to smoke.

At this temperature the food forces out steam, which stops the oil from being absorbed.

It’s important to maintain the temperature of the oil when deepfrying. If you overcrowd the pan, the temperature will drop. Be careful of the hot oil spitting when sliding the slices into the pan.

69

Focus on

Noodles Our quick guide to this cheap and filling storecupboard staple HOW TO STORE Keep dried noodles in an airtight container at room temperature. Fresh noodles should be kept in the fridge.

Store straight-to-wok noodles in their packaging and rinse 㨠Á « ÷ ¢É è۫£ ãÉ help separate them.

HOW TO COOK Noodles take a very short time to cook. Some varieties don’t even need to be boiled, just soaked for a few minutes in boiling water. Unlike pasta, you don’t always want noodles al dente: follow the recipe or pack instructions for best results.

RICE STICKS »ÛÉ »» ã « ÂÉÉ » Û these are the traditional choice for Pad Thai. Their ô« Û¨ Ô Â Á ã öãè make them a great match for thick sauces.

TRY A vegan version of classic Pad Thai with scrambled tofu instead of eggs.

WHOLEWHEAT Firm and slightly nutty, wholewheat noodles hold their shape well and are great for stir-fries and salads.

TRY Tossing with charred peppers, mangetout and a satay dressing for a speedy lunch.

70

FOOD | KNOW-HOW

RAMEN These long, springy noodles are made with an alkaline agent called kansui, which ¸ ÔÛ ã¨ Á Á ¢É »É£ in broths and gives them their slight yellowish colour.

TRY Making sesame ramen with tahini and miso broth, kale and carrot ribbons.

DID YOU KNOW…?

Noodles have been a staple food all over the world for over 4,000 years.*

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL * Source: National Geographic

EGG ‘Egg noodles’ is a general term for what are usually lo mein (boiled noodles) or chow mein (fried noodles). They are robust and versatile, and can be bought as either Á «èÁ É Â ã¨« ¸Â ÛÛ TRY In a speedy stir-fry with broccoli and boiled eggs. Find a recipe at tes.co/ sesamenoodles.

UDON

Thick, bouncy udon noodles are usually added to broths and soups. They have a chewy texture  ÁÉ Â èã » óÉè 㨠 ramen noodles, so are generally Ô « ô«ã¨ ÁÉ Ûè ã» óÉè Û TRY In a hearty chicken soup with mushrooms, pak choi and spring onions.

VERMICELLI These white, spindly noodles are made from rice and have a delicate texture.

They’re a versatile choice for a range of recipes, from summer rolls and salads to laksa and stir-fries.

TRY Adding to a fragrant Vietnamese salad with shredded veg and meatballs.

Find a recipe at tes.co/turkeybuncha.

71

FOOD | KNOW-HOW

Too good to waste

Beetroot , »Ô«Â£ ÷Éè èã Éô É ¢ÉÉ ô Ûã one ingredient at a time

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« ¸» É Ûã Ûã Á É ô ó Û ã«» ã ÉÉã Û Â ã¨÷ Ûô ã óÉè  èÂÁ«Ûã ¸ » ó« Âã Ôè Ô» É»Éè ãÉ Á Â÷ «Û¨ Û & Û¨ Ûã »¸Û Â

STORE IT RIGHT If buying fresh beetroot, èã É ã¨ Ûã »¸Û ãÉ ÛãÉ Û Ô ã »÷ Û ã¨ Û ã «É ã ÁÉ Öè« ¸»÷ ]ãÉ ã¨ ô¨É» ã ÉÉ㠫 㨠¢ « £ V Éɸ ó èèÁ Ô ¸ ã ÉÉã ô«»» ¸ Ô èÂÉÔ Â ¢É Û ó » ÁÉÂã¨Û «Â 㨠¢ « £

èÛ «Â Û » Û ãÉÉ »ã¨É裨 «ã ¸ ÔÛ ¢É Öè«ã ô¨«» ãÉÂÂ Û É¢ ã ÉÉã 㨠Éô ô ÷ ó ÷÷ ÷ h< ¨ÉèÛ ¨É» Û Y É ¢É Éè ã«ÔÛ Â ã « ¸Û ãÉ Â¶É÷ «ã ¢É »É£

£730 PER YEAR The cost of wasted food for an average family*

MAKE IT GO FURTHER Û»«£¨ã»÷ Û¨ «ó »» ã ÉÉã  ó«ó ÷ Ô» «Â£ «Â Éô» É¢ « ô ã ¢É ¢ ô Á«Âèã Û ã ÉÉã  »ÛÉ frozen, though it needs to Éɸ Ûã É Ûã É É«» èÂã«» ã  㨠 ¢ û è Éó

USE THEM UP

72

RAW

COOKED

Roasted root veg wraps Scrub or peel beetroot and cut into wedges. Toss with olive oil and thyme, then roast alongside chopped carrot, Ûô  軫 Éô V«» into wraps with houmous, crispy chickpeas and feta.

Beetroot & chocolate cake Blitz cooked beetroot to a Ôè ô«ã¨ ££Û  Ûè Éô É«» ]ã« «Â Ô» «Â Éè É É powder, caster sugar and dark chocolate; bake until golden.

Find the full recipe at tes.co/

beetrootchoccake.

WORDS BRYONY BOWIE V,KcK'Y V,w ALEX LUCK &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' LUIS PERAL *SÉè

tY V

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FROM SUNDAY TIMES BESTSELLING AUTHOR AND BOMB DISPOSAL EXPERT, KIM HUGHES GC

£7

GET TOUGH ON STAINS

+

BE KINDER TO OUR PLANET

WITH PLANT-BASED STAIN REMOVERS

100% CONTAINS RECYCLABLE RECYCLED PLASTIC

57 washes 1.539ml subject to availability

SHOPPING | IN STORE

Bathroom luxury

IT’S A WRAP Give bathtime a boost and cocoon yourself in ultra-soft luxe towels after your soak

Only These super-absorbent towels mould perfectly to your body and will get you dry in no time. They’ll keep their shape and colour, even after multiple washes.

Fox & Ivy Egyptian Cotton Towels shown in charcoal, rose pink and white. Hand Towel, £6; Bath Towel, £10; Bath Sheet, £15.

£10

Kitchen essentials

Cook up a storm Be ready for any thing with this great-value kitchen kit

Back to basics Let’s start with the essentials.

Whatever your home cooking ability, it’s worth investing in the items you’ll use again and again.

From baking sheets for smileraising treats to roasting trays for game-changing one-pot dinners, take your cooking up a level by making sure you have the right tools for the job.

1 2

5 3

4

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REAL LIVING | HOME

+ Chop, chop You need at least two chopping boards in your kitchen so you can keep meat and vegetables separate.

For hygiene reasons, have one board for cutting raw meat and one for prepping ready-to-eat foods, such as sandwiches.

Bamboo Chopping Board, Small £4, Large £6; All Purpose Chopping Board, £2.

FLIPPING GOOD The right pan makes whipping up pancakes a doddle (the recipe for these ombré ones, right, is on p48). This 24cm aluminium nonstick pan is just the right size… and great for flipping!

Aluminium Frying Pan, 24cm, £9.

Feel the heat A baking sheet helps bakes cook evenly, while transferring them to a cooling rack means they’ll ÉÉ» « Âã»÷ É Éèã É¢ 㨠oven. It’s the perfect combo for our mini apple hand pies on p91.

Baking Sheet, £3; Stainless Steel Cooling Rack, 37 x 26cm, £2.

More choice online

IF YOU BUY ONE THING…

PIZZA TIME No more pizza drooping over the side or your baking sheet!

A chic pizza platter and slicer will make life easier. Pizza Platter, 33cm, £3; Stainless Steel Pizza Cutter, £3.

ONE TRAY, MANY USES Muffin trays are not just for muffins!

They’re ideal for making perfect-sized mini quiches, tortilla cups and even pizza bites. Get recipe inspiration at tesco. com/recipes. 12-cup Dè Â c ÷ £4.50.

LEFT: 1 Measuring Spoons, £3; 2 Oven Tray Set, 3-pack, £7; 3 See online for the full range of utensils and gadgets; 4 Roaster, 38cm, £4; 5 Plastic Measuring Jug, 1ltr, 70p; 6 Enamel pie dish 18cm, £3, 21cm £4.50.

77

win tesco

A £200 plus

gift card

flowers

with

Text to Win Text Rocher2, your full name & postcode to 60110 by 16.02.21 by 11.59pm 10.12.19 texts charged charged at at your your standard standard rate rate texts No purchase necessary

Available at Opens 27.01.2021. Closes 11:59pm 16.02.2021. UK 18+ only. Normal exclusions apply. 50 winners randomly drawn each win £200 worth of Tesco gift cards, and a £32 Bloom & Wild e-code to be used towards a bouquet of winner’s choice. E-code will be valid for 12 months from date of issue. Email address and internet access required to redeem e-code. 1 entry per person. Max 1 prize per household.

Text charged at standard rate. Terms and conditions at https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

SHOPPING | IN STORE

Valentine’s flowers

What a bunch!

Watch romance blossom with a beautiful bouquet

Great choice Unprepared for Valentine’s ÷ & Û¨ Éô Û ã¨ perfect spontaneous gift that can’t fail to impress

Perfect bouquet

£20

Rose Abundance bouquet

£40

All items are available in store only

79

SHOPPING | IN STORE

Premium dozen roses

£10

Valentine’s flower & chocolate bundle

Loving You bouquet Freedom roses

£10

£30

All items are available in store only

80

PHOTOGRAPHY TOM REGESTER FLORAL STYLING FIONA YOUNG PROP STYLING TAMZIN FERDINANDO

£8

BAIRAVI JUNIOR DOCTOR

HEALING THE HANDS OF THE NATION FOR 150 YEARS

Gifting

10 WAYS TO LOVE… Pair the perfect gift with simple acts that show you care. And don’t forget to treat yourself along the way!

1 PRESSIES FOR PETS Show your furry friend how much they mean to you. Let’s face it, it’s probably the least complicated relationship in your life – but no less rewarding for it! This cute food dish is perfect. I Love Food Pet Bowl, £3.

2

GIFT PJs FOR LAZY SUNDAYS

3

Who says matching PJs are just for Christmas Eve? As Valentine’s Day falls on a Sunday, you can stay in these sets all day watching movies in bed. F&F Mama & Mini Heart PJs, sizes 6-20/22 (adults), £10, sizes 18/24 mths to 13-14 yrs (children’s), from £6; Heart Chalk Board with ¨ »¸ ãÉ ô «ã ÷Éè »Á choices and menu on!).

82

Have a cocktail evening

Who needs an evening dress when you’re not going out? Besides, these luxurious satin PJs are as glam as they are comfortable. Pour yourself a Martini and make like a Bond girl.

F&F Floral Satin PJs, sizes 6-20/22, £22; Tesco Finest Espresso Martini Cocktail 50cl, £10* (£20/ltr). *

Price excludes Scotland and Wales

FOR YOU | WELLBEING

4

SAY IT WITH COOKIES

Someone’s favourite treat – homemade no less – is the baked-goods equivalent of saying ‘I care’, and who doesn’t appreciate that?

Chocolate chip cookies are a gift that will always be óÉè Â Û » ã«É ɢ recipes at tesco.com/recipes.

6

5

GIVE SOME FLOWERS

7

Bouquets aren’t just for the ladies, you know!

Beautiful blooms make everyone smile and are known to reduce stress levels*. What better reason to surprise a loved one with a bunch and make them feel special for days.

Freedom Roses, £30.

BUY YOURSELF SOME ME-TIME

A study by the University of Freiburg in Germany found that 30 minutes in a warm bath every day can dramatically improve your wellbeing**. We like the sound of that. For the ultimate me-time, treat yourself to some luxurious

bubble bath, then pop on soothing music or a meditation app to help you take time to rebalance.

Calcot Spa Orange & Wild Rose De-stress Bath Float 500ml, £3.45 (69p/100ml); Valentine’s Ducks x 2, £2.50.

*

Source: Mind **Source: New Scientist

Yes, you can call an old friend for a catch-up, but why not go the extra mile and create a memory book for a loved É wÉè  »» «ã ô«ã¨ handwritten messages, your favourite snaps, mementos and anything that recalls great memories that you’ve shared together. Memory Scrapbook, £5.

83

FOR YOU | WELLBEING

K& c,

]c

VALENTINE’S CARDS

8 SURPRISE YOUR BESTIE IE Can’t join friends for a get-together at your favourite venue? Treat them to a virtual night out by packaging up and ÔÉÛã«Â£ ã ãÛ Ûè ¨ Û Éã㻠ɢ ûû  ÛÉÁ ÔÉÛ¨ ã è Û ] ã ã «Â your diaries for the ultimate socialdistancing sharing experience and arrange a Zoom call so you can safely ¶É÷ «£¨ã «Â ¨ Éã¨ Û ÉÁÔ Â÷ &«Â Ûã D ¨ ÁÔ £Â c è Û &«Â Ûã YÉÛ V ÉÛ É » Ÿ*

Show a loved one how much you care by rustling up a delicious home-baked, heart-shaped chocolate brownie, for a real Valentine’s treat ô«ã¨ «  You Bake Me Crazy Cast Iron Brownie Skillet Baking Kit, £6.

10

These charity Valentine’s Day cards are 100% recyclable and made in the UK. Better still, £10,000 from their sales will be divided between the British Heart Foundation, Diabetes UK and Cancer Research UK.

TREAT YOURSELF TO LINGERIE Choosing underwear for others can be hard to get right. Why not show yourself some love with this gorgeous F&F Bra, sizes 34B-40G, £10, and F&F Briefs, sizes 8-20, £5.

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Valentine’s Day Cards, £1.50 each. See in store for other designs *

Price excludes Scotland and Wales

WORDS JO WOODERSON ILLUSTRATIONS STEPH BAXTER PHOTOGRAPHY GETTY IMAGES

9

Make a romantic bake for two

Say No to buying a new pair.

Say Yes

to repairing.

STICKS AND STONES CAN BREAK YOUR BONES BUT WORDS ARE SURE TO KILL YOU GET INSIDE THE MIND OF A SERIAL KILLER IN CHRIS CARTER’S NUMBER ONE BESTSELLER

REAL LIVING | FAMILY

Family fun

SUNDAY FUNDAY Looking for something a bit different to do with your family, friend or par tner this Valentine’s Day? Tr y these activities to keep you and your loved ones enter tained...

YOUR FUN TO-DO LIST STARTS HERE...

Go on a culture trip Get baking with the family Explore nature Learn a new craft Make the most of sofa time

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REAL LIVING | FAMILY

Book some fashion culture with your sweetie, darling The V&A’s Bags: Inside Out exhibition is the perfect Galentine’s or Valentine’s Day outing for fashionistas. Book tickets to pay homage to a range of accessories, from the Balenciaga shopper (right) to the iconic Birkin bag. The exhibition runs until Sept 2021 (vam.ac.uk).

STREAM SOME LOVE

Enjoy some art and culture at the open-air section of Yorkshire Sculpture Park, which includes pieces by Barbara Hepworth and Henry Moore, as well as four Damien Hirst sculptures (until 2022). If you’re near Edinburgh, Jupiter Artland displays contemporary art across 125 acres. Or follow the sculpture trail of woodland-inspired works at the Forest of Dean Sculpture Trust in Gloucestershire.

Have a night-time family adventure This year’s Dark Skies Festival (12-28 Feb) is all about ‘Nocturnal Wildlife’. Events are being held on the North York Moors, Yorkshire Dales and South Downs, so wrap up for some outdoor (and socially distanced) talks about the night sky (darkskiesnationalparks.org.uk).

88

GO ON A CUDDLE DATE At Pukka Pacas, near Ashby-de-laZouch in Leicestershire (pukkapacas. com), you can go on an alpaca walk to »  Éèã ã¨ Û ÷ ãè Û One alpaca per person means a furry partner for everyone!

Some attractions or events may be closed or cancelled due to Covid-19 restrictions.

V» Û ¨ ¸ 㨠» ó Âã ô Û«ã Ûã

Explore an outdoor art exhibition

Tee up for a romantic TV marathon by watching the Valentine’s Day episodes of your favourite sitcoms.

Need some inspiration? Try Glee’s ‘Silly Love Songs’, Friends’ ‘The One With The Candy Hearts’ and Parks and Recreation’s ‘Galentine’s Day’. Perfect!

, ó ¨ ã 㨠Á «Â ÉÉ Ô« «

t ã ¨ ã¨

« « Û

>ÉÛÛ É¢ ¨ £ ÉôÛ Â ôÉÉ »  has led to a decline in the natural Û«ã Û ó «» » ¢É ÛÉÁ « Û E ã«É » E Ûã Éö t ¸ £«ÂÛ É & è ÷  «ÁÛ ãÉ ÉÉÛ㠫£ « Û ÉÛÛ ã¨ h< &É ÛÔ «Â£ Ô É¶ ã Á ¸ « Éö 㨠 ¨ ã 㨠« Û ÷Éè Û c¨ «ã«Û¨ c èÛã ¢É K «ã¨É»É£÷ ãÉ É £ ¨ Û ã«ÔÛ É Á ¸«Â£ ôÉÉ Â ÉÂ É Â ¨Éô ãÉÛ É wÉècè ãÉ ã É ¢ ÉÁ Á«»¸ ãÉÂÛ Ô» Ûã« Éãã» Û É Û¨É Éö Û

CLEAN UP YOUR ACT > Ûã ÷ É ã èÛ ãÉ Éè  «£¨ Éè Û ÁÉ ã¨ Â ó ÛÉ ô¨÷ ÂÉã ¸ Ô ã¨ »Éó £É«Â£ ô«ã¨ »  èÔ ÷ »  hÔ h< » ÂèÔè¸ É £ è¸ ¨ »ÔÛ »É » Û É £ Â«Û »«ãã Ô« ¸«Â£ ãÉ £ ã ÷Éè ¨ÉèÛ ¨É» ÉèãÛ« Â Ô Éó« ÛÉ « »»÷ «Ûã  Á ã èÔ ô«ã¨  «£¨ Éè Û

90

/ã Û »«ãã» ¨«»»÷ ¢É ã¨ Ô ¸ so turn your living room into a ô Á s » Âã«Â Û Ô« « paradise. Add candlelight (or »»ÉÉÂÛ ¢É 㨠¸« Û » ¸ ã É 㨠ÉÉ Â ã¨ Á Ô» ÷»«Ûã Ô»èÛ ¨ ã shaped food (a cookie cutter ôÉ ¸Û ¢É Û Â ô« ¨ Û Â «Û è«ã É裨  Éã㻠ɢ ԫ¸ ûû É Ô«Â¸ » ÁÉ ¢É the kids. A grey afternoon is transformed! Check out tesco. com/recipes for more ideas.

PLANT SOME HAPPINESS Why not organise a Nothing inspires hope like sowing seeds or planting bulbs. February is the perfect time to plant flowers such as lilies, eucomis and agapanthus in containers.

neighbouhood bulb swap for maximum colour and variety? You will find the planting process therapeutic – and when they bloom in the summer you’ll get a second happiness hit.

REAL LIVING | FAMILY

>

 ãÉ Á ¸

É裨 Ôè Ô Ûã ÷

Û« 㨠 «ã »ÉÉ¸Û É裨 Ôè Ô Ûã ÷ «Û 㨠¢Éè ã«É ¢É »É Û É¢ »« «ÉèÛ ã ãÛ USE ROUGH PUFF FOR...

Apple pies Empanadas Sausage rolls

WORDS HELEN WHITAKER CRAFTS EMMA MORTON-TURNER RECIPE ANGELA ROMEO LIFESTYLE PHOTOGRAPHY GETTY IMAGES, VICTORIA AND ALBERT MUSEUM LONDON FOOD PHOTOGRAPHY TOBY SCOTT, TESCO MAGAZINE ARCHIVE FOOD STYLING LOTTIE COVELL PROP STYLING LUIS PERAL

A Valentine’s tart (see p30)

RO U G H P U F F M I N I APPLE HAND PIES Makes 4 freeze pastry only Takes 1 hr 15 mins plus cooling Cost per serve 41p £ Ûã É£ ô¨«ã Éè Ô»èÛ öã ¢É èÛã«Â£ ãÛÔ Û »ã £ èÂÛ »ã èãã ã ÉÉÁ ã ÁÔ ãè èã «ÂãÉ è Û Ô»èÛ £ Á »ã ¢É èÛ¨«Â£ « «Â£ Ûè£ ãÉ É ã %ÈÖ â§ ººªÁ¢ ÛÁ »» Á «èÁ Éɸ«Â£ ÔÔ» Û Éèã £ Ô » É Â « ã ÛÔ » ÁÉ ¶è« £ Ûè»ã Â Û ã ÛÔ ¨É ÷ ãÛÔ «Â ÁÉÂ

1 ]«¢ã 㨠Éè «ÂãÉ » £ Éô»  ÛÔ «Â¸» Éó ã¨ Û »ã Yè «Â ã¨ èãã è۫£ ÷Éè £ ã«ÔÛ èÂã«» 㨠Á«öãè Û Á » Û É裨 « £è» èÁ Û wÉè Û¨Éè» Ûã«»» Û ÛÁ »» Ô« Û É¢ èãã 2D ¸ ô »»  ÔÉè «Â Á» É» ô ã ]ã« «Â ô«ã¨ Á ã » ÛÔÉÉ ãÉ make a rough dough. Add a little ÁÉ ô ã É Éè «¢  Press gently against the sides of the Éô» ãÉ Á ¸ É裨 »» Éó ô«ã¨ »«Â£ »Á  ¨«»» ¢É Á«ÂÛ

GET AHEAD Freeze the pastry after step 4 for up to 3 months (or chill for up to 3 days).

Defrost at room temperature and continue to roll out as per the recipe.

3 Turn out the dough onto a lightly Éè ôÉ ¸ Ûè ¢ 㨠 ¸Â £ Âã»÷ ô«ã¨ Éè ¨ Â Û ¢É ¢ ô Û Û ãÉ » ó » ã¨ Â Û¨ Ô «ÂãÉ smooth rectangle. Roll out using a Éè É»»«Â£ Ô«Â «Â É « ã«É ãÉ Á ¸ ã £» Éèã ö Á c¨ èãã Û¨Éè» ã Á » ã 4 &É» 㨠ãÉÔ ã¨« Éô ãÉ ã¨ Âã  㨠ÉããÉÁ 㨫 èÔ Éó that. Give the dough a quarter turn  ɻ» Éèã £ «Â ãÉ É ã«Á Û the length. Repeat the same folding 㠨«Öè 㨠 ô Ô «Â »«Â£ »Á  ¨«»» ¢É ã » Ûã Á«ÂÛ 5 D Âô¨«» Ô ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ  »«Â ¸«Â£ ã ÷ ô«ã¨ ¸«Â£ Ô Ô Vèã 㨠»»«Â£ «Â£ « ÂãÛ «ÂãÉ Éô»  Á«ö ô »» 6 YÉ»» Éèã 㨠É裨 ãÉ Á ÛÖè É Éè Ûè ¢ c «Á

so the edges are straight. Cut into 4 squares of 15cm.

7 h۫£ Û»Éãã ÛÔÉÉ «ó« 㨠»»«Â£ ãô  ¨ Ô Ûã ÷ ÛÖè » ó«Â£ Á É ã 㨠ãÉÔ Â ÉããÉÁ  Á «ã¨ Û« &É» 㨠ãÉÔ Â ÉããÉÁ Ô Ûã ÷ É Û Éó 㨠»»«Â£ 㨠 ¢É» Éó 㨠۫ Û V ÛÛ ãÉ Û » 㨠 » ÷ Û Á Û« Éô É 㨠ã ÷ 8 èã Û»«ãÛ «Â 㨠ãÉÔ É¢ ¨ Ô« ô«ã¨ Û¨ Ô ¸Â«¢ 㨠 èÛ¨ ô«ã¨ 㨠Á »ã èãã ¸ ¢É Á«ÂÛ èÂã«» £É»  㨠 ã ÂÛ¢ ãÉ ô« ¸ ¢É ã » Ûã Á«ÂÛ ãÉ ÉÉ» èÛã ô«ã¨ « «Â£ sugar to serve.

Each pie contains Energy

1883kJ 451kcal 23%

Fat

Saturates

Sugars

Salt

30g 17g 15g 0.5g 42% 87% 16% 9%

of the reference intake. See page 105.

Carbohydrate 44g Protein 5g Fibre 2g

91

REAL LIVING | FAMILY

Learn a new craft These ideas are great to do on your own, but equally as fun to try with your kids

STRING COASTERS These simple string coasters make a thrifty home craft, using up items you already have to hand.

YOU WILL NEED…

SALT DOUGH DISHES Make these stylish coloured dishes with salt dough, using ingredients from your storecupboard.

YOU WILL NEED… paint or food colouring £ Ô» «Â Éè (plus extra for dusting) £ Â ã

» salt

rolling pin large circle cutter shallow ovenproof ceramic bowl (to use as a mould) nonstick baking paper

92

1 Add paint or food colouring to 180ml warm water (the dried dishes will be lighter, so make the É»Éè ¸ 㨠 ۫ D«ö 㨠Éè Â Û »ã «Â Éô» 㨠 ۻÉô»÷ Á«ö «Â 㨠ɻÉè ô ã until a dough forms. Cover so it doesn’t dry out.

2 K Éè Ûè ¢ É»» Éèã the dough, then cut out a circle with a large cutter or plate. Cover the underside of the circle with Éè ãÉ ÛãÉÔ Ûã« ¸«Â£ 㨠 Ի in a ceramic bowl. Ensure the edges of the dough curve up in the bowl for a dish shape. For a ã Û«£Â Ô» ÷Éè É裨 É tray lined with baking paper.

3 hÛ ã¨ É èãÛ ¢É É ã«É Dampen the back of the pieces with water to stick to the dish.

4 Leave to dry, uncovered, for 6 days. To dry faster, air-dry for 2 days, then place in an oven set to its lowest temperature for èÔ ãÉ ¨ Û èÂã«» Á

cardboard

tape

PVA glue

paint

string

paintbrushes

1 Draw around a small bowl to create a circle on the cardboard. Cut out the circle.

2 Add a dot of glue to the centre of the circle and stick down the end of the string.

Leave to dry fully. If it won’t stay in place, add tape to secure.

3 Once the string is stuck, remove the tape and add a 1cm-wide circle of glue around the centre. Wrap the string around until there is no glue left. Leave to dry. If the string keeps moving, put a mug over it as it dries.

4 Keep adding 1cm glue to the outer edge, then stick down the string. Adding it slowly ô«»» £«ó  ã «ۨ  óÉ« Â÷ ö ÛÛ glue seeping out.

5 Keep going until the cardboard is covered.  öã É»»ÉÔ É¢ £»è ã 㨠ó ÷  and leave to dry completely before cutting É ã¨ Â É¢ 㨠Û㠫£  ã»÷ 6 To add the hearts, cut out a heart shape stencil from cardboard, then paint, being careful no paint gets underneath your stencil. Leave to dry.

A FITBIT

TRACTIVE

FOR YOU

FOR YOUR PET

Enter at PERFECT-FIT.CO.UK or UK.PEDIGREE.COM and upload your till receipt.

TOTAL CARE

*UK residents 18+. Purchase any PERFECT FIT™ dry cat food or PEDIGREE DENTASTIX™product between 1/1/2021 to 10/4/2021 inclusive from participating retailers (in store & online). Keep receipt. No purchase necessary in NI. 1x cat and 1x dog prize to be won per day from 8/1/2021 to 16/04/2021 inclusive. Each prize consists of 1x Fitbit and 1x Tractive pet collar. Full T&Cs on website.

ORAL CARE

† In a survey of UK and ROI vets, 68% recommended DENTASTIX™ as being good for oral health ©2020 Mars or Affiliates.

*

* Use biocides safely. Always read the label and product information before use.

Nielsen Unit Sales. Total Markets, Latest 12 months. To verify: lifebuoy.co.uk/worlds-no-1-hygiene-soap-brand.html Subject to availability

REAL LIVING | COMMUNITY

Eco stories

‘Our garden is a place to connect’ Take a look at the outdoor projects that have benefited from the Tesco Bags of Help scheme…

S

pending time outdoors with others has been a lifeline for so many of us over the last few months. It’s been a safe way to meet up, connect with people and feel less isolated during the pandemic. Tesco Bags of Help, a community grant scheme, has helped many projects and

charities enhance their outdoor space since its launch in 2015.

It has now awarded over £90 million in grants to over 38,000 community projects, in sums ranging from a few hundred pounds up to £12,000.

Working with its charity partner Groundwork, Tesco selects the projects that

most benefit their community, and has helped groups with building playgrounds and creating forest schools, improving buildings and preserving green spaces and woodlands. Over the page, we explore some of the projects that have benefited people of all ages around the UK… 95

REAL LIVING | COMMUNITY

‘OUR SECRET GARDEN PROVIDES AN AREA WHERE GRIEVING CHILDREN CAN OPEN UP’

‘We created a safe space for the local community’ One charity that has enjoyed a huge boost from the scheme is the Forth Valley Sensory Centre in Falkirk, Scotland, which supports people with visual or hearing loss, their friends, relatives, carers and the wider community.

Martin Allen, the fundraising manager, says that Tesco’s contribution enabled them to give the sensory garden at the centre a much-needed overhaul. Martin said, ‘We were given £12,000 by the Tesco Bags of Help scheme after the sensory garden was vandalised. The money couldn’t have come at a better time.

We used the grant to make the garden much more child-friendly.

The centre is a safe space for the whole community, not just people who are visually impaired or deaf.

‘It’s important to us that people understand what we do as a charity and what it’s like to 96

have visual or hearing loss. Since we redesigned the garden, we’ve had lots more visitors and school trips coming. We bought some steel drums and tubular bells because if you can’t hear, you can still feel their vibrations, and if you can’t see, you can hear them. They’re accessible to everyone. We built a colourful pergola as blind people can often see something – sometimes just blurs of shapes – so brightly coloured areas really help.

‘The money also helped us to create space to house art from Scottish artists such as Tom Allan, who created our Wave Vortex sculpture. Our garden is the first of its kind. It’s purely about helping people keep their confidence up and give them a reason to go out, to meet friends or make new ones.’

Tesco Bags of Help has given £90 million in grants to 38,000 projects since 2015

‘WE WANTED TO ENCOURAGE FAMILIES TO ENJOY THE WOODLANDS ON SITE’ Maes y Pant, a 70-acre forest space near Wrexham, is run by a group of local villagers. With the help of the Tesco Groundwork scheme they could build an adventure playground for local children. ‘We decided to develop this project to encourage families to enjoy the woodlands. During the lockdown in spring 2020 it was used like never before, which was very rewarding to see when people were having such a difficult time,’ said volunteer Jenny.

WORDS RHONA MERCER, HELEN WHITAKER PHOTOGRAPHY CHRIS BLOTT From April, the Bags of Help scheme will be known as Tesco Community Grants

Tucked behind the Family Support Centre at St Oswald’s Hospice in Newcastle upon Tyne is a secret garden that received funding from Bags of Help in 2016. The grant helped to finance an outdoor area for children who have experienced loss. Beth Gregan, family and bereavement support practitioner, told us, ‘The centre is where we do most of our work with children. The grant helped us brighten up an area outside the centre. We installed a canopy that keeps kids dry on rainy days and reflects coloured shapes on the ground in the sun.

We’ve found many children respond well here. We have to talk about difficult things: Why did Mum die? What will happen to me? Many of them ask to go outside to have difficult conversations. It is easier to talk in the garden. We have never been more grateful for our space and we’re so thankful for the Tesco funding that made it a reality.’

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PART 2 BEAUTY SERIES

Looking for some handy advice?

We ask the experts to help you with your everyday common beauty concerns.

Solution series

HOW TO MANAGE FINE HAIR Coming next issue…

Hair removal 98

From choosing the right hair care to the best volumeboosting tips and techniques, follow our exper t guide

FOR YOU | BEAUTY

Y

ou might think your hair is too thick, too fine, too straight or too wavy. Most of us have things we’d like to change about our locks.

But don’t despair! If your barnet bugbear is that your hair is too fine and flyaway, there are things you can do from the comfort of your own home to give it a bit more oomph.

We’ve enlisted the help of four renowned hair experts to

provide achievable solutions for this common complaint.

With the help of volumising haircare products, the correct tools, a good cut and professional blow-drying techniques, you’ll have thickerlooking hair in no time. Here, trichologists (hair and scalp specialists) Anabel Kingsley and Iain Sallis share their tips, alongside stylists Sam Hoad and Michael Van Clarke.

Haircare for fine hair

Meet our experts Anabel Kingsley is following in her father Philip’s footsteps and is a consultant trichologist (philipkingsley.co.uk).

Michael Van Clarke is an award-winning hairstylist and has been an influencer in British hairdressing for over 40 years (vanclarke.com).

Iain Sallis is one of the UK’s best-known trichologists and is a specialist in hair loss (hairmedic.co.uk).

Sam Hoad is a freelance session hairstylist and colourist, and has worked with leading photographers (samhoadhair.co.uk).

‘People with fine hair often have more hairs on their scalp and each follicle has an oil gland, so it can get greasy quickly,’ says Anabel. Treat with a daily clarifying shampoo ‘to combat oiliness and prevent hair from looking limp,’ she adds. Use conditioner on the mid-lengths and ends only. If hair is dry, volumising shampoos and conditioners keep hair hydrated without weighing it down.

Elvive Fibrology Shampoo 250ml, £2 (80p/100ml), penetrates the hair shaft to make hair appear fuller.

John Frieda Volume Lift Conditioner 250ml, £6 (£2.40/100ml), contains a scalpstimulating caffeine complex and lightweight moisturisers to keep hair conditioned and light.

Fine but fragile Fine hair is prone to breakage and tangling.

‘To minimise damage, a weekly pre-shampoo conditioning treatment will plump the hair shaft with moisture,’ explains Anabel. Michael adds, ‘When shampooing, massage with gentle, regular strokes. And invest in a wide-tooth comb to detangle wet hair.’

Aussie Miracle Hair Insurance Conditioning Spray 250ml, £5 (£2/100ml), is a leave-in conditioning mist to make fine, fragile hair more manageable and tangle-free. The widely spaced teeth on the Dash Detangling Comb, £3.50, make it ideal for combing through conditioner while you shower.

99

FOR YOU | BEAUTY

How to ‘big up’ your hair ‘Fine hair is genetic, so you can’t make it permanently thicker,’ says Iain.

However, chemical processes such as bleaching, colouring and perming can make it appear plumper, along with products that bulk up individual strands. Opt for ones that boast thickening, volumising and body-building properties. ‘These are formulated with ingredients that help to boost the diameter of each hair temporarily, including plant proteins such as quinoa and hydrolysed keratin,’ says Anabel.

Bleaching can also make hair porous and less able to retain moisture, so condition and use heat protectors.

STYLE ME BIG Hair volume can be faked. ‘Most hair-thickening products are heat-activated and “swell” the hair as you blow-dry,’ says Iain. Blow-drying is essential for all-day volume. ‘Stock up on volumising sprays and mousse,’ says Sam. ‘They help build support while creating the illusion of thicker strands.’

For guaranteed volume, follow her blow-dry guide:

3

Pop the nozzle back on your hairdryer. Use section clips to section your hair and – using a large, round bristle brush – dry each section.

4

John Frieda Luxurious Volume Root Booster Blow Dry Lotion 125ml, £6 (£4.80/100ml), is the A-listers’ must-have for fuller hair.

Pantene Pro-V Perfect Volume Mousse 200ml, £3 (£1.50/100ml), is an airy formulation that creates lift and body in one. Forget those crispy, sticky mousses!

Leo Bancroft Medium Thermo Styling Brush, £7, is the perfect heat-boosting brush to add volume as you blow-dry.

100

GET A VOLUMEBOOSTING CUT The right haircut can make the most of fine hair.

‘Getting the right outline and balance of layers can double the appearance of volume,’ says Michael.

Long hair Graduated layers around the face, leading to long layers at the back, create the illusion of volume.

Mid-length A cut with a stronger line just above the shoulder, and graduated to front (with or without fringe), or graduated layers that are shorter around the face, work well.

Short A strong but flattering cut with layers is best for fine, straight hair.

WORDS KARENA CALLEN PHOTOGRAPHY TRUNK

2

‘

After each section is dry, use the cold setting to “set” it, and secure with a misting of hairspray. Leave it for five minutes, then brush hair out Sam Hoad

‘

Shampoo and condition using a volumising shampoo and conditioner, then give hair a final rinse with cool water to seal the hair cuticle.

Gently towel-dry hair, then remove the nozzle from your hairdryer and rough-dry your hair to 70% dry. This process adds texture and volume.

Comb through volumising mousse or bodyboosting spray. Apply product at the back first to avoid over-application.

1

CLUBCARD PROMOTION

It’s never too early to be a saver Feel super-organised and get more for the 2021 festive season with help from Clubcard Christmas Savers

C

alling all planners! If you like spending time with a calendar plotting things to look forward to, then Clubcard Christmas Savers is for you. We look after your Clubcard vouchers until Christmas, so they build up, helping you spread the cost of the festive season. We also give you a bonus to spend in-store just when you need it.

HOW IT WORKS Become a Clubcard Christmas Saver online, via the My Clubcard account page. Once

you’ve joined, instead of receiving quarterly vouchers in your statements, they’ll be saved so you receive them all in your November statement.

You can also top up your account in-store with your own money, from as little as £1 at a time. Once you’ve topped up £25 you’ll start building a bonus. Top-ups can be made throughout the year until 20 October 2021 and the more you add, the bigger your bonus* to spend on Christmas food, drinks and treats.

Christmas 2021 is looking better already!

Ready, steady, get organised!

THINK Save gift ideas; many online retailers have a wishlist facility so you can easily keep a note of ideas as they arise.

CRAFT Use last year’s Christmas cards to make gift tags, or make crackers using loo roll inners and tissue paper.

SHOP Keep your eyes peeled throughout the year for sale bargains that you can put aside as presents or decorations for the Big Day. COOK Make long-lasting edible gifts such as pickles and jams when the produce is in season.

For more information, visit tesco.com/clubcard/ christmas-savers

*Maximum bonus is £12

Start planning now and you’ll be super-organised by the time Christmas comes round again

REAL LIVING | MONEY

Your finances

Share to save Sharing not only feels good, it can also have financial benefits, as our tips explain

WORDS JO WOODERSON, HELEN WHITTAKER ILLUSTRATION GETTY IMAGES * Terms and conditions apply. See tescomobile.com/perks

TALK IT OUT If you find it hard to talk about money issues to someone you know, try The Money Advice Service (moneyadviceservice.org.uk) for free impartial advice on topics from mortgages to savings. You can call, web chat or even WhatsApp them.

KEEP IT IN THE FAMILY

TRAVEL PARTNER

Share mobile providers with other people in your household (often called a family mobile plan) and you could save cash every month. Family discounts usually apply to pay-monthly devices and SIM-only contracts, but the catch is one of you obviously can’t shop around for a better deal with another provider. But loyalty in numbers does, it seems, pay off.

When travel picks up again, make savings by signing up for a ‘Two Together’ railcard with a person in your bubble. It costs £30 a year but will save you a third on most train tickets when you travel together. And don’t assume that if you’re not coupled up you’ll have to pay for solo hotel rooms – sharing a twin and splitting the cost is usually much cheaper than a single. Want to save even more on holiday accommodation? Try a house swap. If you’re willing to let a stranger share your home in return, you can bag a cheap – or even free – holiday wherever you like. Try sites homelink.org or homeexchange.com for home swaps. Make sure you check the terms and conditions but, if they suit you, you can enjoy a holiday anywhere in the UK or even abroad.

COMMUNITY VALUES

COVER YOURSELF (AND OTHERS) From health and life to car and travel, sharing insurance policies can cut costs – but check it’ll suit you. For example, a joint life insurance policy is generally cheaper than two single ones, but only pays out once. You can often cut your car insurance quote by adding a low-risk driver to the policy. Experiment with online quotes a few weeks before your old policy expires.

Community spirit is here to stay.

While sharing food may not save you money, it will help others for whom every penny counts. Small gestures such as giving a meal to a neighbour or donating nonperishables to a food bank can make a big difference. If you have fresh food to give away, donate surplus to a Community Fridge.

Find your nearest on social media by searching #CommunityFridge.

103

FOOD | RECIPE INDEX

Re d g r a p e f r u i t s o r b e t p9

Breakfast hear t tar t p30

Loaded vegetable quesadillas p64

Your recipes

GET COOKING

*

**

 Á ó £ ã «  ÷ ÉÁ«ãã«Â£ 㨠ۨ Û è Can be made dairy- and gluten-free by using certain stock cubes or pots – please check the label

SNACKS & SIDES Marinated olives 30 Sundried tomato houmous with crispy chickpeas 30 Whipped cheese with pitta chips 30

MEAT & FISH Breakfast heart tart 30 Celeriac ‘noodles’ with XO chilli sauce 12 Cheat’s toad-in-the-hole 49 Crispy leek fried rice* 10 :«ÁÁ÷ Û Â Ûã Ûã ¸ ¢É ãôÉ 26 King prawns in ginger & garlic 43 Moroccan-style braised chicken thighs 66 VÉÛ¨ Û¨ £ Û Â ô« ¨ Û 49 Pot-roast chicken** 33 Stovetop bacon ‘mac & cheese’ 63 c¨ « Û¨ è ÷ 66

VEGETARIAN & VEGAN All-in-one veggie pasta 60 Aubergine katsu curry 68

Aubergine massaman curry 59 Loaded vegetable quesadillas 64 Roasted root veg wraps 72 Roasted squash & chickpea pilaf 64 Saag aloo pancakes 49 ‘Steak’ & chips with peppercorn sauce 44 Sweet potato & chickpea patty wraps 14 Veggie Bolognese pasta bake 56

SWEET TREATS & DRINKS Beetroot & chocolate cake 72 Heart-shaped buns 34 Pink Negroni 36 Pink ombré pancakes 48 Red Grapefruit Sgroppino 36 Red grapefruit sorbet 9 Rhubarb frangipane tart 16 Rhubarb Sour 31 YÉ裨 Ôè Á«Â« ÔÔ» ¨  ԫ Û 91 Salted caramel chocolate pots 106

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. s £ ã «  ¢ ¢ ÉÁ Á ã  ۨ s £  ¢ ¢ ÉÁ «Á » «ó Ô É è ãÛ « ÷¢ ¢ ¢ ÉÁ Á«»¸ «ó Ô É è ãÛ 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 «Â£ « ÂãÛ ö »è «Â£ Â÷㨫£ èÂèÛ ã 㨠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 Öè »« Âèã «ã«É«Ûã t £ ã 㨠ã ô è » to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

105

FOOD | WEEKEND

Finest moments

Sofa date You and whoever you’re spending a night in with will fall in love with these indulgent pots

Salted caramel chocolate pots

Heat 80g Tesco Finest salted caramel sauce for 10-20 secs in the microwave at 800W until just runny.

Divide between 4 small glasses.

Roughly chop 90g Tesco Finest 85% dark cooking chocolate and put in a heatproof bowl; set aside. Heat 100ml whipping cream and 1 tbsp caster sugar in a pan over a medium heat for 1-2 mins, stirring often, until the cream comes to a simmer (but don’t boil) and the sugar is dissolved.

Remove from the heat, pour into the chocolate bowl and whisk until smooth and glossy. Divide the ganache between the glasses. Chill for 1 hr (but can be stored in the fridge for up to 3 days). Bring to room temperature 1 hr before serving. Whip 60ml whipping cream with 1 tbsp Tesco Finest salted caramel Irish cream liqueur until thick, then spoon on top. To serve, toast 10g blanched hazelnuts in a frying pan over a medium-high heat for 1-3 mins until golden. Cool, chop and scatter over the cream, then grate over 10g chocolate (optional).

OUR STAR INGREDIENTS…

Each pot contains Energy

1648kJ 397kcal 20%

Fat

Saturates

Sugars

Salt

32g 19g 20g 0.2g 45% 94% 22% 4%

of the reference intake. See page 105.

Carbohydrate 23g Protein 4g Fibre 1g

Tesco Finest Fi t Salted Caramel Sauce 250g, £2 (80p/100g)

106

*

Price excludes Scotland and Wales

Tesco sco Finest 85% Dark Cooking Chocolate 100g, £1.30

Tesco Finest Salted S Caramel Irish Cream Liqueur 70cl, £12* (£17.14/litre)

RECIPE MIMA SINCLAIR PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL

Makes 4 Takes 15 mins Cost per serve 74p

Bliss, now available in Salted Caramel

Lindt Master Chocolatier since 1845

SKIMMED

MILK

TASTES

LIKE *Comparative test results with 208 consumers of semi-skimmed milk.

Selected Stores. Subject to availability.

SEMI