Tesco Magazine - February 2022

If we’ve learned anything from the last couple of years, it’s been that sharing the love and showing kindness can get us through the most challenging times. So this Valentine’s Day, spoil everyone you love. This issue is full of food designed to get hearts fluttering, whether you’re celebrating with a partner, parents, children, marvellous mates or compassionate colleagues. I had so much fun with my kids making the Chocolate hearts (p24) for their grandma – they’re ideal for posting. Then there’s Shrove Tuesday, always a flipping fab time for togetherness. Check out Derek Sarno’s vegan pancake stack (p50), while three foodies share their treasured recipes (p48). Finally, if your goal is to spend less time in the kitchen and more time with a loved one, the Tesco Finest Dinner for Two, complete with wine (p32), is a pulseracing, purse-friendly winner. Happy February!

Maria Coole, ACTING EDITOR

I’M LOVING…

…HEARTY TREATS

Love is in the air - and on the table - with these decadent cakes. They have a unique chocolate casing, instead of paper, with an extra layer of buttercream at the bottom. These indulgent cupcakes pair brilliantly with a glass of fizz to toast your loved ones.

Tesco Finest Valentine’s Chocolate Cups 2-pack, £5 (£2.50/each)

This

CONTENTS FEBRUARY

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Jamie’s creating the right balance of nostalgia and indulgence for those special moments, p16.

DEREK SARNO

Tesco’s director of plant-based innovation

Plant-based pancakes? Don’t mind if we do… especially when it’s Derek’s ultimate sandwich version, p50.

JAMIE OLIVER

This month, Jamie aims to inspire your little chefs with his recipes perfect for half-term fun, p62.

TOMI MAKANJUOLA

On p48, Tomi reveals her Nigerian Shrove Tuesday tradition. Find her recipe in our digital mag (see p6).

JO CUNNINGHAM

Dietitian; clinical director of The Gut Health Clinic

KAREN ARTHUR

Host of the podcast Menopause Whilst Black

Want to know what you can do to help feel less bloated after eating? Jo has some great tips, p78. Ahead of International Women’s Day, Karen is one of two inspirational women aiming to make a positive change, p98.

FOOD

105 Your recipes

All the recipes in this issue

WEEKEND

11 February harvest

Winter brings wonderful produce. We help you make the most of it

23 Valentine’s Day

If the way to their heart is via food, this is the place to start!

32 That’s dinner sorted

An indulgent date-night meal that’s quick, easy and affordable

39 Weekend wonders Take the stress out of hosting with a ‘pot-luck’ dinner

48 What it means to me: Shrove Tuesday

How three other nations mark the start of Lent through food

106 Finest moments

Your loved one will be tickled pink with this delicate dessert

WINE

31 Pick of the bunch

62 Jamie Oliver

Half-term recipes that are brilliant to cook with your kids

EVERYDAY

35 Cook once, eat twice

Clever double-up dishes that save you time in the kitchen

54 5 for under £25

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

66 Smart snacking

Clever choices for when the between-meal munchies kick in

YOUR HEALTH

69 If you make one change

A trio of tremendous fizzes to ring the changes from prosecco

KNOW-HOW

45 Step-by-step

Aligot is the ultimate cheesy mash. Here’s how to master it

50 Chef Derek Sarno

Plant-based pancakes, taken to the ultimate level

61 Too good to waste: Leeks

Are you guilty of throwing half the veg away? Stop right now!

Find out how eating tinned fish really can improve your health

70 In the know: What’s the deal with fermented foods?

Gut health guru Dr Megan Rossi tells us more about the trend

74 Spotlight on: Making your workout work harder

Exercise motivation waning? Try a smarter way to get results

78 My healthy overhaul: ‘Help me feel less bloated’

Our new regular feature tackles common health issues

Health ambassador for Tesco

Cookbook author and blogger

SHOPPING IN STORE

16 Best buys New products for easy romance and to shake up Pancake Day

82 Shop this: Gifts for your sweetheart Need some present inspiration? You’ll love our affordable ideas

85 Valentine’s bouquets Say it with flowers: bouquets that will make anyone’s day

FOR YOU REAL LIVING

BEAUTY

89 Try this: The look of love

COMMUNITY

53 Over to you

Join in the conversation: your pictures, posts and thoughts

81 Charity partnerships

The story behind the life-saving defibrillators in every Tesco store

98 Game changers 2022

For International Women’s Day, we meet two fearless females

HOME

95 Kitchen kit

It’s clear to see why this stylish casserole is a cooking essential

96 Aroma therapy

Choosing scented candles and diffusers to suit your mood

WELLBEING

101 Life admin

Fridge dos and don’ts, half-term fun and a wellbeing technique

Three stunning looks for a trio of different Valentine’s Day dates

FASHION

93 Lingerie

This chic new underwear set from F&F is blooming gorgeous

THE TEAM

EDITORIAL Editor Lauren Rose-Smith Acting editor

Maria Coole Deputy editor Jo Wooderson Acting deputy editor Julia Martin Senior food editor

Elli Donajgrodzki Deputy food editor Bryony Bowie

Chief sub editor Art Young Deputy chief sub editor

Jenny Wackett Senior sub editor Tessa Jones

Senior lifestyle writer Rebecca Morten Writer

Jess Herbert Editorial assistant Jack Pepper

ART Art director Nina Brennan Senior art editor

Alex Whitfield Acting senior art editor Dean Buckley

Art editor Sarah Prescott Junior designer

Joseph Christopher

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Commercial content manager

Hannah Sherwood Creative solutions art director

Melanie Robinson-White

CONTENT AND PUBLISHING Content director

Rachael Ashley Food director Jenny McIvor Group

managing editor Kate Best Group art director

Aileen O’Donnell Account director Hannah McDonald

Senior account manager Lucy May Account executive

Leslie Nya

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Business director Kate McLeod

Global chief creative officer Stuart Purcell Financial director Jane Moffett

WITH THANKS TO Aasawari Bapat Kale, Nina Christopher, Clare Knivett, Rachel Linstead, Marion Lyons, Julie Stevens, Heather Thomas, Martina Walsh

TESCO Head of content Daniel Porter Publishing manager Cintia Welch Content assistants Trudi Smith, Abosede Fayodeka

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate

Haris Khan Advertising sales manager Tom Glenister

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

Tesco magazine is published 10 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.

February harvest

IN SEASON

Savour the delights of what this month has to offer

Sweet potato

Mash, roast, or even add to sweet bakes

Need to know This is the only potato that counts towards your 5-a-day.

SWEET POTATO & SPINACH CURRY

Serves 4

Takes 55 mins

Cost per serve £1.17

2 tsp vegetable oil

1 red onion, roughly chopped

1 tbsp dried curry leaves

1 tbsp tamarind sauce

1 tbsp maple syrup

800g sweet potatoes, cut into large chunks

400ml tin lighter coconut milk

125g baby spinach

2 limes, 1 juiced, 1 cut into wedges cooked rice, to serve (optional)

4 tsp crispy onions, to serve (optional)

For the curry paste

1 tbsp coriander seeds

1 tsp cumin seeds

40g desiccated coconut

1 tsp ground turmeric

2 garlic cloves, crushed 5cm piece ginger, peeled and grated 2 red chillies, deseeded (if you like), fnely sliced

1 First, make the curry paste: toast the coriander and cumin seeds in a small saucepan over a low-medium heat until fragrant. Add the desiccated coconut and turmeric. Cook for 2 mins until the spices are toasted and the coconut turns golden. Remove from the heat and set aside to cool a little. Add the garlic, ginger and chillies, then

blitz to a rough paste with 100ml water using a stick blender or a food processor.

2 Heat the oil in a large saucepan over a medium heat. Fry the onion for 3-4 mins until softened, then add the curry leaves and cook for 1 min. Add the curry paste and cook for 1 min. Stir in the tamarind, maple syrup, sweet potato, coconut milk and 200ml water.

3 Bring to a simmer, then lower the heat and cook gently for 20-25 mins until the sweet potato is tender. Five mins before serving, stir through the spinach and lime juice. Serve with rice and top with crispy onions, if you like, with lime wedges on the side.

Celeriac

Mellow and versatile root vegetable

Need to know Use a sharp knife to top and tail the celeriac and remove the thick skin.

CELERIAC & APPLE REMOULADE

Serves 6 as a side

Takes 15 mins

Cost per serve 60p

1 large lemon, juiced

1 celeriac (about 450g), peeled

2 red apples, peeled and cored

100g light mayonnaise

50g 50% less fat crème fraîche

2 tbsp wholegrain mustard

2 tbsp capers

15g fresh dill, leaves picked and finely chopped

1 Put the lemon juice in a large bowl. Cut the celeriac into fine matchsticks, tossing the pieces in the lemon juice as you go to prevent browning. Repeat with the apples.

2 Mix in the mayonnaise, crème fraîche, mustard, capers and dill, and season to taste with black pepper. Keep, covered, in the fridge for 2-3 days. Each serving

COOK’S TIP

This salad works wonderfully with fish. Try serving it with hot smoked salmon and crusty bread.

COOK’S TIP

To remove sausage casings, slice down the length of the casing with a knife, then peel the casing off the meat.

Kale

Leafy green member of the cabbage family

Need to know Kale stems are tough but they just need more cooking than the leaves: sauté, then blitz into a pesto.

SAUSAGE & KALE PIZZAS

Serves 4

Takes 30 mins

Cost per serve £1.52

1 tsp fennel seeds

180g pack curly kale

2 x 400g packs ready-rolled pizza dough

250g tub ricotta

1 onion, thinly sliced 4 reduced-fat sausages, casings removed (see tip, above right) 100g reduced-fat mozzarella 80g grated pecorino (optional) olive oil, to drizzle (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toast the seeds in a dry frying pan over a medium-high heat for 1-2 mins, stirring occasionally, until fragrant, then roughly grind with a pestle and mortar.

2 Blanch the kale in boiling water for 2 mins. Drain and set aside.

3 Unroll the pizza dough, leaving it on the paper. Transfer to 2 baking sheets, then prick all over with a fork. Spread the ricotta all over the 2 bases, leaving a 1-2cm border,

then top with the kale and onion. Break up the sausage meat and mozzarella into small chunks and dot over the pizzas, then sprinkle over the fennel seeds and pecorino.

4 Bake for 15-18 mins until the pizzas are golden and the sausage meat is cooked through. Drizzle with olive oil to serve, if you like.

Each serving contains

Plums

The riper the fruit, the sweeter the taste

Need to know Look out for Flavorking plums, a plumapricot hybrid with red flesh.

CHICKEN & PLUM TRAYBAKE

Serves 4

Takes 55 mins plus 30 mins marinating

Cost per serve £1.87

6 chicken thighs, skin on, bone in

2 red onions, sliced 125ml red wine

2 tbsp reduced-salt soy sauce

3 tbsp maple syrup

1 tsp Dijon mustard

6 garlic cloves, unpeeled

2 star anise

1 cinnamon stick

2 bay leaves

10g fresh thyme

8 plums, halved and destoned ½ reduced-salt chicken stock cube, made up to 125ml

10g fresh parsley, roughly chopped rice or mashed potato, to serve (optional)

1 Mix the chicken, onions, wine, soy sauce, maple syrup, mustard, garlic, star anise, cinnamon and bay leaves together in a large bowl. Set aside for 30 mins to marinate.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the thyme over the base of a large, deep roasting tin. Add the plums and chicken stock. Spoon over the marinated chicken mixture, then stir gently to ensure the chicken thighs are skin side up.

3 Roast for 35-45 mins until the chicken is cooked through and the juices run clear when the thickest part of the meat is pierced with a sharp knife. Scatter with the parsley and serve with rice or mashed potato, if you like. Each serving contains

of the reference intake. See page 105. Carbohydrate 22g Protein 28g Fibre 4g

WINE MATCH

Tesco Finest Valle de Leyda Chardonnay, £8* , has aromas of melon and apple, with tropical fruit flavours and hints of vanilla.

*Price excludes Scotland and Wales

more plum recipes,

Red grapefruit

Sweeter than pink and white varieties

Need to know Their name comes from the fact that they grow in clusters like grapes.

RED GRAPEFRUIT & POPPY SEED LOAF CAKE

Serves 12 * freeze un-iced cake Takes 1 hr 15 mins plus cooling

Cost per serve 34p

50g butter, melted, plus extra for greasing

2 tbsp poppy seeds

2 red grapefruits, 1 zested, 1 rind peeled into thin strips, both juiced 200g plain four

50g ground almonds

2 tsp baking powder

3 medium eggs

220g caster sugar, plus 50g 75ml sunfower oil

140g Greek-style yogurt

200g icing sugar pink food colouring gel (optional)

1 Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 900g loaf tin and line with nonstick baking paper.

2 Mix the poppy seeds with the juice of 1 grapefruit in a small bowl; leave to soak for 10 mins.

3 Mix the flour, ground almonds and baking powder together in a bowl. In a separate bowl, beat the eggs with 220g caster sugar and the grapefruit zest until light and fluffy. Mix in the oil, butter, yogurt and poppy seeds (plus the soaking juice). Fold in the dry ingredients until combined. Pour into the prepared tin and bake for 45-55 mins, covering with foil after 40 mins if it’s browning too much, until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 mins in the tin, then turn out onto a wire rack and leave to cool completely.

4 Meanwhile, make the candied grapefruit peel. Heat 50g caster

sugar with 50ml grapefruit juice in a small saucepan over a mediumlow heat until the sugar has melted. Add the grapefruit strips and simmer for 5-10 mins until translucent and softened. Remove from the heat and transfer to baking paper to cool.

5 To make the icing, mix the icing sugar with 75-100ml grapefruit juice, 1 tsp at a time. You are looking for the consistency of double cream. If using, add the

food colouring gel, a drop at a time, to create a light pink colour.

6 Pour the icing over the cake and top with the candied peel. Allow the icing to set before slicing. It will keep, covered, for up to 5 days.

Each serving contains

Best buys

February’s fab finds

Make a date to celebrate Valentine’s Day and Pancake Day with exciting new food in store

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about the best ways to fall in love through food this month

‘

‘

Valentine’s Day is a blink away so it’s time to share the love. I like to treat my loved ones and make sure everyone feels special. I also want to strike the right balance between nostalgia and indulgence – and, of

course, it’s one of those times when dessert is a must. So on the menu this year will be creamy seafood pasta served with our Tesco Finest garlic bread, finished off with my zingy lemon meringue pie. Can’t wait!

JAMIE R SAYS

‘

Seasoned to perfection, this pork meatloaf with a tomato sauce will hit the spot

‘

SERVED WITH LOVE

Create effortless romance from the comfort of your kitchen

GET SAUCY

Use these creamy sauces to elevate any special meal

Tesco Finest Peppercorn Sauce

180g, £1.25 (69p/100g)

Tesco Finest Mushroom Sauce

180g, £1.25 (69p/100g)

Tesco Finest Hollandaise Sauce

165g, £1.25 (76p/100g)

VALENTINE’S TREATS

Because love is all around this month

4 STEPS TO…

A VEGGIE DATENIGHT DINNER

Chopped Garlic 100g, £1.50

Mushroom Medley 500g, £2 (40p/100g)

Arborio Risotto Rice 1kg, £2

CHOCO-LOT TO LOVE

Tesco Finest Vegetable Stock 450ml, £1.50 (33p/100ml)

Make your loved ones melt with these sweet treats. This Tesco Finest Belgian Biscuit Selection 400g, £6 (£1.50/100g) – with a brandnew design – is great for Galentine’s gifting. Or try zesty Tesco Finest Blood Orange Marmalade & Dark Chocolate Shortbread 150g, £1.89 (£1.26/100g), which go excellently with a cuppa.

Mushroom risotto for two!

Decorate differently

Level up your half-term bakes with these pink ideas

£1.50

Tesco

Frosting 400g, £2.30 (58p/100g)

&

Pink & Gold Sprinkles 80g, £1 (£1.25/100g)

Tesco Finest Ruby Cooking Chocolate Buttons 100g,

Finest Strawberries

Cream Flavour

We’ve squashed 100 drinks into 1 bottle.

Introducing our new quadruple strength squash – with twice as many servings* as our previous double strength squash

PANCAKE PARTY

Shakers and toppings for all to enjoy

Winning combos

Top Sweet Pancakes 8-pack, £1.75 (22p each), with 0% Fat Greek-style Yogurt 500g, 85p (17p/100g), your favourite fruit and a drizzle of maple syrup. For a savoury option, scramble Tesco Finest 6 Free Range Bluebell Araucana Eggs, £1.90 (32p each), and serve on Large Buttermilk Pancakes 4-pack, £1 (25p/each), with rashers of Tesco Finest Maple Cured Streaky Unsmoked Bacon 240g, £2.50 (£1.04/100g).

ESSENTIAL KIT

Get better batter by using Measuring cups, £5, and a Stainless-steel whisk, £2, then perfectly flip in a Crêpe pan, £4. Don’t forget the Go Cook Citrus Squeezer, £4, to achieve the classic lemon and sugar topping.

Shake it up

Just add water or soya milk-alternative for pancakes in minutes

Pancake Shaker Traditional Mix 155g, £1 (65p/100g)

American Pancake Shaker Mix With Choc Chips 155g, £1 (65p/100g)

Vegan Pancake Shaker Mix 155g, £1 (65p/100g)

the supper

PANCAKE DAY EVERY DAYIS

MYFAVOURITE

DAY OF THE YEAR!

I’M DEBORA, THE SUPPER CONJURE-UPPER

Pancake Day brings people together with all sorts of pancakes and all sorts of yummy toppings. Which of my delicious range will you choose?

I know you Brits like lemon and sugar, but why not be a bit different with some yummilicious chocolate and nuts? Or what about a pancake smothered in golden syrup? Mmmmm, naughty but nice.

For more ideas, take a look at my recipes on www.abra-ca-debora.co.uk

SWAP THE LOVE FOR LOLS

THIS VALENTINE’S DAY

MAKE-AHEAD GIFTS

Personalised chocolate hearts

Whether for your girlfriend or your grandpa, these homemade chocs are a great gift

Makes 12

Takes 15 mins plus setting

Cost per serve 4-8p

To make a template, draw and cut out a heart about 5 x 5cm from a

MILK CHOCOLATE

CUPID ARROWS

Make the hearts with milk chocolate. Once set, pipe arrows with writing icing from a 76g Cake Décor Coloured Writing Icing pack.

of the reference intake. See page 105. Carbohydrate

piece of card. Draw around this 12 times on a sheet of baking paper, then turn over the paper and place on a baking sheet. Break 70g chocolate into a heatproof bowl set over a pan of barely simmering water to melt. Remove from the heat, then spoon 1 tsp chocolate over the heart shapes, spreading to the edges using a cocktail stick. Scatter over your toppings (right and below), then leave in a cool, dry place for about 1 hr or until set.

WHITE CHOCOLATE & SPRINKLES

Make the hearts using white chocolate and scatter with 2 tbsp pink & gold sprinkles

Each chocolate heart contains

of the reference intake. See page 105. Carbohydrate 5g Protein 0g Fibre 0g

ORANGE & GINGER

Make the hearts using dark chocolate, then scatter with 20g roughly chopped crystallised ginger and the zest of 1 orange

Each chocolate heart contains

of the reference intake. See page 105.

Carbohydrate 6g Protein 0g Fibre 1g

GOJI & PEPPERCORN

Make the hearts with dark chocolate and top with 1 tsp crushed rainbow peppercorns and 2 tsp roughly chopped goji berries.

Each chocolate heart contains

the reference intake. See page 105.

FAMILY BREKKIE

Breakfast grazing board

Start the day with a speedy breakfast for all to share

Serves 4 freeze compote only

Takes 10 mins

Cost per serve £1.39

200g mixed frozen berries

1 tsp cornflour

1 tbsp icing sugar

8 Scotch pancakes

200g natural yogurt

50g clear honey

150g strawberries

200g mixed berries

1 Tip the frozen berries, cornflour and icing sugar into a microwaveable bowl. Stir to coat the berries, cover with a plate and microwave on high for 1 min. Stir, then microwave again for 2 mins. Crush the berries a little with the back of a fork and spoon into a serving bowl.

2 Meanwhile, heat the pancakes to pack instructions. Spoon the yogurt and honey into bowls.

3 Arrange the warm pancakes, berry compote, yogurt and honey on a platter or board and fll the gaps with the fresh berries to serve. Each serving contains

Feeling fruity?

OFFICE ROMANCE

New Yorker lunchbox

Pack them off to work with this sandwich and sweet heart treat.

Serves 1

Takes 10 mins

Cost per serve £1.94

3 cornichons, finely chopped

1 tbsp mayonnaise

1 tbsp American-style mustard

2 slices Tesco Finest rye & mixed seed sourdough

2 slices pastrami (from a 100g pack)

2 slices Emmental, each cut into

2 triangles

For the snacks

4 brownie bites (from a 20-pack) 2 strawberries, hulled

1 Mix the cornichons with the mayonnaise and mustard in a small bowl. Spread over both slices of bread. Layer the pastrami and Emmental on one slice, then top with the other. Wrap in some baking paper and pop into a lunchbox.

2 Use a small, sharp knife to cut two arrow head and two arrow feather shapes from the brownie bites. Slide the strawberries onto cocktail sticks and add an

arrow and a feather brownie piece on either side.

Each serving contains

DATE-NIGHT DINNER

Vodka pasta

A speedy dish with a slight kick

Serves 2

Takes 20 mins

Cost per serve £1.88

2 tsp olive oil

60g diced chorizo

4 round shallots, fnely sliced

2 garlic cloves, fnely sliced

1 red chilli, fnely sliced, deseeded if you like

180g linguine

40g tomato purée

3 tbsp vodka

80ml whipping cream

1 lemon, zested

15g Parmesan, grated (optional) 10g flat-leaf parsley, chopped

1 Heat the oil in a frying pan over a low-medium heat and cook the chorizo for 1-2 mins until it starts to release its oil. Add the shallots and cook for 5 mins until soft. Stir in the garlic and chilli, and cook for 1 min more.

2 Meanwhile, cook the pasta to pack instructions. Drain, reserving 125ml of the cooking water.

3 Add the tomato purée to the shallot pan and stir well; cook for 1 min, then add the vodka and bubble for 20 secs. Pour in the cream, reduce the heat to low and simmer for 3 mins. Add the lemon zest and season well.

4 Add the pasta to the sauce along with the reserved cooking water. Toss to coat, then bring to a simmer to heat through. Divide between 2 bowls and scatter with Parmesan, if you like, and parsley to serve.

Thingsjust got spicy…

New fizzes

Pick of the bunch

Love prosecco? Why not try a new fizz to kick off your Valentine’s Day celebrations in style

Tesco Finest English Sparkling Rosé Brut, £21, is a homegrown wonder from the award-winning Hush Heath Estate in Kent. This refreshing pink sparkler is similar to Champagne, and is full of citrus and wild strawberry flavours.

Cava Rosado, £6, is a Spanish sparkling wine that is packed with intense red berry flavours. Why not try pairing it with some chocolate-covered strawberries for a classically romantic night in.

Asti Spumante Non-Vintage, £5.75, is an Italian fizz that has notes of orange and peach. It’s a sweeter option, surprisingly light, and goes wonderfully with fruity desserts. Try it with our Chocolate banoffee blancmange on p42.

That’s dinner sorted

A fine romance

Candles? Check. Music? Sorted. Now all you need to make your evening complete is a Tesco Finest Dinner for Two

You really want to treat a loved one to a special dinner. You’ve been mentally planning it for ages. But now it’s 4pm on the day –is there time to pull off the date night dinner you’ve been dreaming of? There is with the Tesco Finest Dinner for Two range. No restaurant to book, no tricky ingredients to source

–just a quick trip into store on your way home to select from a menu of top-quality dishes, expertly prepared by Tesco’s chefs. For just £10*, Clubcard members can choose any main, side and dessert for two, plus a bottle of wine or soft drink, to make your evening complete. Now, where did you put those candles…?

WHAT’S ON THE MENU?

MAIN

MAIN

Tesco Finest Ranch Steaks with Garlic Butter 306g, £6 (£1.96/100g), are 30-day matured for a full flavour.

Tesco Finest Chicken with Bacon & Mushroom 400g, £6 (£1.50/100g): the creamy white wine sauce pulls this dish together.

Tesco Finest Chunky

Chips 449g, £2.60 (58p/100g): golden and crispy on the outside, perfectly fluffy inside.

Tesco Finest Raspberry & Cream Cheesecake Slices 180g, £3 (£1.67/100g), are finished with silver lustred white chocolate curls.

Wine Route Chilean Merlot, £7, is a mediumbodied red wine with ripe fruit flavours.

There are dozens of combos for just £10* for Clubcard members. These are just a few of our favourites *

Tesco Finest Mediterranean-Style Vegetable & Lentil Bake 700g, £6 (86p/100g), is a great vegetarian pick.

Tesco Finest Potato Dauphinoise 400g, £2.60 (£3.15/100g), soak up silky creamy garlic sauce and are topped with Cheddar.

SIDE DESSERT

Tesco Finest Apple & Blackberry Flapjack

Crumble 250g, £3 (£1.20/100g), is a modern twist on a classic pud.

DRINK

Tesco Finest Pink Lady Apple Juice & Still Lemonade 2 x 750ml, £5 (33p/litre): alcohol-free.

Tesco Finest Creamed Savoy & Cavolo Nero 250g, £2.60 (£1.04/100g), is soaked in a white wine and mascarpone sauce.

Tesco Finest 8 Belgian Chocolate Profiteroles 161g, £3 (£1.86/100g): because nothing says romance like chocolate!

Wine Route Sauvignon Blanc Chile, £7, is a zesty white wine with flavours of grapefruit and peach.

Cook once, eat twice

One beef ragu, two great dishes: this creamy mash match and rich and spicy tacos

Turn over for the recipes

Beef brisket ragu with creamy mash p36

Savvy cooking

BEEF BRISKET RAGU WITH CREAMY MASH

Serves 4 freeze brisket only Takes 4 hrs

Cost per serve £1.54

1kg beef brisket joint, removed from the fridge 30 mins before cooking

3 tbsp olive oil

1½ tsp cumin seeds

30g butter

1 large onion, finely chopped

1 large carrot, finely diced

3 celery sticks, finely diced

3 garlic cloves, finely chopped

2 tbsp tomato purée 250ml red wine

400g tin plum tomatoes

1 beef stock pot, made up to 500ml 1kg white potatoes (we used Maris Piper), peeled and quartered 100ml semi-skimmed milk

10g fresh oregano, leaves picked and chopped, plus extra to serve

1 Rub the brisket with 1 tbsp oil; season. Heat a large, heavy, lidded saucepan over a high heat and sear the brisket on all sides for 6 mins or until browned all over. Remove and set aside.

2 Reduce the heat to medium and toast the cumin seeds in the pan for 1 min until fragrant. Add 10g of the butter, the remaining oil and the onion, carrot and celery. Cook for 8 mins, stirring occasionally, until the mixture is softened. Add the garlic and cook for 1 min.

3 Increase the heat to mediumhigh, stir in the tomato purée and cook for 2 mins. Add the wine and bubble for 2 mins.

4 Stir in the tomatoes and stock; nestle the brisket into the sauce. Bring to the boil, then reduce the heat to low, cover and cook for 3½ hrs, turning the meat every hour.

5 About 10 mins before the brisket is ready, boil the potatoes for 12 mins until soft. Drain and leave to steam for 2 mins. Mash until smooth and beat in the milk and the remaining butter; season.

6 Put the brisket in a roasting dish and use 2 forks to shred it. Set aside. Add the oregano to the sauce and cook over a high heat for 6 mins. Return the meat to the pan.

7 Divide the mash between 4 bowls and top with half the ragu, reserving the rest for the tacos (see recipe, below). Top with extra oregano and black pepper to serve.

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

CHEAT’S BIRRIA TACOS

Serves 4

Takes 25 mins

Cost per serve £1.86

600g leftover beef brisket ragu

2 tsp chipotle paste

1 tsp smoked paprika

1 small onion, finely chopped

1 large vine tomato (100g), finely chopped

15g fresh coriander, roughly chopped

1 lime, juiced

8-pack mini tortilla wraps

150g grated mozzarella and cheese mix

2 tbsp sunflower oil

1 Put the ragu in a medium saucepan and stir in the chipotle paste and smoked paprika. Simmer for 6-8 mins over a medium heat.

2 Meanwhile, mix the onion, tomato, coriander and lime juice in a bowl; season and set aside.

3 Dip each tortilla into the ragu to coat one side in sauce, then lay out on a large chopping board, ragu-side down. Divide the brisket between them, leaving one half empty. Sprinkle over the cheese and fold over.

4 Heat 1½ tsp sunflower oil in a large, nonstick frying pan over a medium-high heat. Fry 2 tortillas for 2 mins each side until crisp and the cheese has melted. Transfer to a plate. Repeat with the rest of the tortillas and the remaining oil. Serve with the salsa.

Each serving contains of the reference intake. See page 105. Carbohydrate 39g Protein 32g Fibre 5g

COOK’S TIP

The beef brisket recipe will make more ragu than you need for the tacos, so freeze leftovers for future meals.

Made for sharing

CREAMY MUSHROOM VOL-AU-VENTS

Serves 6

Takes 35 mins Cost per serve 56p

500gpackpuffpastry plainflour,fordusting

1 medium egg, beaten

1 tbsp unsalted butter

450gchestnutmushrooms,finely sliced

2garliccloves,finelychopped 100ml whipping cream

10g fresh tarragon, leaves picked and finelychopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Roll out the pastry on a lightly foured surface to 3mm thick, then stamp out 12 rounds with a 10cm cutter. Stamp the centres out of six of them with a 6cm cutter. Discard the centres (see Use it up tip, right) to leave 6 rounds and 6 rings.

2 Lay the rounds on the prepared baking sheet, leaving about 5cm between each one. Lightly brush with the beaten egg. Place the pastry rings on top of the circles so the edges match up neatly; press down lightly with your fingers to join them. Brush again with the beaten egg. Prick the exposed centre with a fork a few times, then bake in the oven for 20-25 mins or until golden and cooked through.

3 Meanwhile, melt the butter in a large frying pan over a mediumhigh heat and cook the mushrooms for 5 mins until soft and golden. Stir in the garlic and cook for 1 min more. Pour in the cream and add most of the tarragon; season well, then stir gently to coat the mushrooms.

4 Spoon the hot mushroom mixture into the pastry cases; scatter over the remaining tarragon to serve.

CHICKEN EN CROÛTE WITH NEW POTATOES & GREEN BEANS

Serves 6 freeze chicken parcels only Takes 45 mins

Cost per serve £1.61

1 tbsp olive oil, plus extra for greasing 6 chicken breasts

2 x 375g packs ready-rolled light puffpastry

150g reduced-fat Brussels pâté

1 medium egg, lightly beaten 750g new potatoes

320gfinebeans gravy, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking paper and lightly grease the paper with oil.

2 Heat 1 tbsp oil in a large nonstick frying pan over a medium-high heat. Fry the chicken for 2-3 mins each side until lightly golden, then set aside to cool for 15 mins.

3 Meanwhile, unroll the pastry and cut into 6 x 20cm squares. Divide the pâté between the cooled chicken breasts, spreading it over the top of each. Place each breast, pâté-side down, in the centre of a pastry square. Season, brush the

HOW TO…

pastry edges with beaten egg, then fold over to enclose the chicken, pressing down gently with your fingers to seal. Flip over to lie seam-side down on the baking tray.

4 Use a sharp knife to slash the top of each parcel 3 times diagonally, then brush lightly with beaten egg. Bake in the oven for 25 mins until puffed and golden.

5 Meanwhile, cook the potatoes in a pan of boiling water for 20 mins until tender, adding the beans for the last 7 mins. Serve alongside the chicken en croûte, with gravy, if you like.

Each serving contains

USE IT UP PUFF PASTRY

Use the leftover puff pastry to make jam tarts: top pastry circles with 1 tsp jam and bake for 20 mins at gas 6, 200°C, fan 180°C.

…host a pot-luck dinner

Sharing food with friends and family can be lots of fun, but cooking several courses for a crowd can get pricey and stressful. Enter the pot-luck dinner, where friends bring a dish, as well as themselves, to the party.

The key to pot-luck dinner party success is communication. Perhaps choose a food theme for the dinner, such as Indian or Italian food, or seasonal ingredients – then it’s time to allocate courses. Starter, sides, dessert; some might need reheating or assembling when guests arrive, so opt for one course that comes complete to help take the pressure off in the kitchen.

RECIPES AND FOOD STYLING MIMA SINCLAIR

PHOTOGRAPHY TOBY SCOTT PROP

STYLING MORAG FARQUHAR

CHOCOLATE BANOFFEE BLANCMANGE

Serves 12

Takes 30 mins plus 6 hrs setting

Cost per serve 36p

300ml whole milk

100g caster sugar

40g ground almonds or cornflour

2 x 12g sachets powdered gelatine

3 medium bananas (275g peeled weight)

2 tbsp cocoa powder, plus ¼ tsp

350ml whipping cream

100g Tesco Finest salted caramel sauce

1 Bring 150ml of the milk to a simmer in a pan with 50g sugar and 20g ground almonds or cornflour. Reduce the heat to low

GIVE ME MORE! +

Findanexclusiverecipe forClassicdevilledeggs inourdigitalmagazineat tes.co/tescomagazine

and simmer gently for 5 mins. Remove from the heat and leave to cool for 10 mins.

2 Meanwhile, mix 1 gelatine sachet with 2 tbsp cold water in a small bowl; set aside for 5 mins. Stir the gelatine into the cooled milk pan, stirring continuously until dissolved.

3 Put 225g banana in a blender with the 2 tbsp cocoa powder and blend until smooth. Stir in the milk mixture and 150ml of the cream until smooth, then pour into a 1.5ltr jelly mould, bundt tin or pudding bowl. Transfer to the fridge for 3 hrs or until set.

4 Once set, repeat steps 1-3, replacing the banana and cocoa with 75g of the caramel sauce. Pour over the set banana and chocolate blancmange and leave to set in the fridge for 3 hrs, or overnight.

5 When set, briefly dip the bottom of the mould into a bowl of hot water to loosen the blancmange, being careful not to get water in the mould. Invert onto a serving plate and remove the mould.

6 To serve, lightly whip the remaining cream to soft peaks, then spoon into a piping bag fitted with a medium star nozzle. Pipe the cream around the edge of the blancmange in little clusters, then decorate with the remaining 50g banana, cut into thin slices. Drizzle over the remaining 25g salted caramel and dust with a little cocoa powder. It will keep in the fridge for up to 2 days.

Each serving contains of the reference

‘AN INTENSE, BRILLIANTLY CRAFTED THRILLER’

NICCI FRENCH

When danger is too close to home, what would you do to make yourself heard?

TM LOGAN UNHEARD THE

BRINGING DANGER CLOSE TO HOME

Step-by-step

Silky aligot with roast pork

Take Sunday lunch up a notch with this French fondue-like cheesy potato dish

GIVE ME MORE! +

Findahelpfulstep-by-step videoonhowtomakealigot at tes.co/tescomagazine

Turn over for the recipe

ALIGOT WITH ROAST PORK & TARRAGON SALSA VERDE

Serves 4 freeze aligot and salsa verde only

Takes 1 hr

Cost per serve £2.04

400g pork fillet, trimmed of any fat and sinew

1 tbsp olive oil

110g Tesco Finest Piccobella cherry tomatoes, kept on the vine

For the aligot

500g floury potatoes (we used King Edward), peeled and cut into large chunks

100g 50% less fat crème fraîche

1 small garlic clove, crushed 60ml milk, plus 10ml (optional)

115g Lancashire cheese (or Gruyère or Cheshire), grated

125g mozzarella, drained, patted dry and coarsely grated

For the salsa verde

20g pack fresh tarragon, leaves picked

15g fresh flat-leaf parsley, leaves picked

1 tbsp capers, drained and rinsed

4 cornichons, drained and rinsed

1 tsp Dijon mustard

1 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

1 For the aligot, put the potatoes in a pan of cold salted water. Bring to the boil, then simmer for 12-15 mins until tender. Drain well; then allow to steam-dry in the colander for 1-2 mins. Pass through a sieve with a wooden spoon (see pic A, far right), return to the pan and cover to keep warm.

2 Meanwhile, for the salsa verde, pulse the herbs, capers and cornichons in a food processor to coarsely chop, then add the mustard, vinegar, oil and 2 tbsp cold water. Pulse again to a chunky but spoonable sauce; season and set aside.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Pat the pork fillet dry with kitchen paper, then season, rubbing it into the skin. Heat ½ tbsp

oil in a large, ovenproof frying pan over a high heat. Sear the pork for 8 mins (pic B), turning every 2 mins to brown all over. Add the tomatoes to the pan, drizzle with the remaining oil, season, then transfer the pan to the oven. Roast for 15 mins or until cooked through. Carefully remove the pork from the pan and transfer to a lipped board, leaving the tomatoes to cook for a further 2-3 mins or until beginning to burst. Cover the pork with foil and leave to rest for 5 mins before thickly slicing.

4 Put the mashed potatoes pan over a low heat. Add the crème fraîche, garlic and 60ml milk (pic C) to make a purée, using a wooden spoon to incorporate (pic D).

5 Add the cheese in 2 batches (pic E), using a whisk or wooden spoon to beat until the cheese has melted and the purée is supersmooth and has a slight sheen (pic F). Add a splash more milk if it’s too firm; season to taste.

6 Serve a spoonful of the aligot topped with the sliced pork and any resting juices, with some salsa verde and the roasted tomatoes on the side. Each serving

USE IT UP

SALSA VERDE

You’ll only need half the salsa verde for this recipe. Add the rest to sandwiches, or toss through roasted veg or pasta.

A RICING THE POTATOES

Using a sieve means your mashed potato will be very smooth with no lumps. Push the potato through using the back of a wooden spoon. You can also use a ricer to do this.

C INCORPORATING THE DAIRY

INCORPO THE DAIRY

You can warm the crème fraîche and milk a little by moving the potato to the side of the pan and placing over a low heat. This will help the crème fraîche melt into the milk and incorporate more easily.

E ADDING THE CHEESE

Adding the cheese in two batches helps melt it into the potatoes without creating lumps. We used Lancashire for a creamy, slightly acidic flavour, and mozzarella to help with the elasticity. Both cheeses melt easily.

B SEARING THE PORK

This helps to give a good colour and caramelise the outside of the fillet. For even cooking, it is important the pan is hot before you add the pork. Transfer the pork to a roasting tin if you don’t have an ovenproof pan.

D MAKING THE POTATO PURÉE

At this stage you’re looking for a soft and creamy mash with no lumps. Be careful not to overwork it though – only stir enough to combine everything, otherwise the mash will turn gluey as the starch is released.

F FINISHING THE ALIGOT

You’re looking for a super-smooth, fondue-like consistency with a slight sheen. It should be very stretchy, almost elastic but not rubbery. Using a whisk helps to aerate and combine more easily, but you can use a wooden spoon.

Your

traditions

it means to me

Shrove Tuesday What

In the UK we celebrate the start of Lent by making pancakes. So we asked foodies from different countries about their traditional Shrove Tuesday recipes

‘CELEBRATIONS

IN POLAND HAPPEN ON A THURSDAY’

‘In Poland, we celebrate the Thursday before Lent rather than the Tuesday and we call it Fat Thursday, or TłustyCzwartek in Polish. Just like Pancake Day in the UK, we eat sweet treats but our traditional recipes include plum-jamfilled doughnuts, and faworki. It’s basically a dough that is beaten with a rolling pin, rolled very thin, sliced into ribbon-like pieces, twisted, deep-fried and sprinkled with icing sugar. They’re something the whole family can get involved in making together.’

Damian Wawrzyniak, international chef consultant, @chefconsultant

ÔWe eat sweet treats but our traditional recipes include plum-jamfilled doughnuts and faworki

FAWORKI

Makes 30 Takes 1 hr 5 mins plus 30 mins chilling Cost per serve 9p

310g plain white flour, plus extra for dusting

1 tsp granulated sugar

5 medium egg yolks, beaten

1 tbsp vodka or white wine vinegar

6 tbsp soured cream

1ltr vegetable oil, for frying

1 tsp icing sugar, for dusting

1 Put the flour, 1 tsp fine salt and the sugar in a large mixing bowl and stir to combine. Add the egg yolks, vodka or vinegar and the soured cream. Stir to bring the mixture together, then turn out onto a clean work surface and knead for 10 mins or until it becomes a smooth dough. Wrap in clingfilm and chill in the fridge for 5 mins.

very smooth. Cover with clingfilm and chill for 20 mins.

3 Remove the clingfilm and place the dough on a very lightly floured surface. Roll into a rectangle about 20 x 45cm and the thickness of a £1 coin. Trim to a neat, straight-sided rectangle. With a short side facing you, slice in half vertically so you have two 10 x 45cm rectangles. Next, slice each rectangle horizontally at 3cm intervals to cut out 30 pieces in total. Cover with a damp cloth to stop them drying out. Cut a 3cm slit in the centre of each strip and pull one end of the strip through and back on itself to create a twist. Transfer to a chopping board or baking sheet lined with baking paper while you prepare the rest.

4 Heat the oil in a large saucepan over a medium-high heat until it reaches 170°C or a cube of bread turns golden in 1 min. Fry the faworki in batches for 2 mins or until golden, turning halfway through. Remove with a slotted spoon and drain on kitchen paper, then dust with icing sugar. Store in an airtight container. Best eaten on the day they are made.

Ô

2 Remove the clingfilm and place the dough on a very lightly floured surface. Flatten the dough into a rectangle by beating it with a rolling pin (this aerates it: it’s important that the dough is beaten and not rolled at this point). When it’s an even thickness of 1.5cm, fold the short ends of the dough into the centre, one on top of the other, to give 3 layers. Repeat this step 3-4 times so the dough has been beaten for about 10 mins and is

‘PEOPLE QUEUE FOR HOURS AT BAKERIES TO BUY FASTELAVN’

‘In Denmark, we have a Shrovetide celebration called Fastelavn and we eat Fastelavn buns. The buns are filled with custard and marzipan, finished with whipped cream and topped with colourful icing. People queue for hours at bakeries to buy them. On the day, children play a game where a barrel is filled with sweets and painted with a black cat, and they take turns to hit the barrel. Whoever knocks out the base of the barrel is called the Cat Queen, and whoever knocks down the last piece of the barrel is known as the Cat King.’

Betina Skovbro, owner of Brød bakery and coffee shop in Cardiff, thedanishbakery.co.uk

‘IN

NIGERIA OUR PANCAKES PACK A PUNCH’

‘For Shrove Tuesday, we have Nigerian pancakes, which are similar to crêpes but with a more savoury flavour. Made with hot Scotch bonnet pepper or chillies, they’re known for their spicy kick. I have an easy recipe that packs a punch with a chilliinfused pancake batter and a tofu scramble with the classic northern Nigerian suya spice. Also known as yaji, suya is a dry spice mix traditionally used to marinate cuts of meat or vegetables. Although it originates from northern Nigeria, the spice is loved across the whole country and is used as a seasoning in a variety of dishes.’

Tomi Makanjuola, cookbook author and blogger, vegannigerian.com

FindBetina’sand Tomi’s recipesinthedigitalversion ofthismagazineat tes.co/tescomagazine GIVE ME MORE! +

PHOTOGRAPHY

Derek Sarno

LIVING ON THE VEG

Try something a little different this Pancake Day with Derek’s epic plant-based stack

ÔPancakes are a cinch to make, and even easier to dress up! Load up with a mushroom and leek filling bursting with flavour, add a gooey cheese melt, and you’ve created a surefire mealtime hit

Derek

Sarno, Tesco’s director of plant-based innovation

ULTIMATE PANCAKE SANDWICHES

Serves 4 freeze pancakes only Takes 1 hr

Cost per serve £1.56

35g dairy-free butter-alternative

2 x 125g packs Tesco Finest shiitake mushrooms, stems removed (see tip, opposite), thinly sliced

1 garlic clove, finely chopped 400g leeks, halved lengthways and sliced

2 tsp Wicked Kitchen lemon, garlic & herb seasoning (optional)

140g plain flour

2 tsp baking powder

50g smooth almond butter

300ml dairy-free milk-alternative (we used almond)

1 tsp lemon juice

90g Applewood vegan smoky cheese-alternative, thinly sliced

2 avocados, destoned, peeled and thinly sliced (optional)

5g fresh chives, snipped (optional)

1 Melt 15g butter-alternative in a large, lidded frying pan over a medium-high heat. Arrange the mushrooms in an even layer in the pan and cook, undisturbed, for 5 mins. Stir and cook for another 4-5 mins until well browned and crispy. Reduce the heat to low, stir in the garlic and 2 tbsp water; season. Cook for 2 mins more, then scrape into a bowl and set aside.

2 Increase the heat to medium and melt another 15g butter-alternative. Add the leeks, season, cover and cook for 6 mins, stirring halfway through. Stir in the lemon, garlic &

herb seasoning (if using), then transfer to a separate bowl and set aside.

3 Preheat the oven to gas 4, 180°C, fan 160°C and wipe out the frying pan with kitchen paper. Mix the flour, baking powder and a pinch of salt in a mixing bowl. In a separate bowl, whisk together the almond butter, milk-alternative and lemon juice, then stir into the flour mix until just smooth, being careful not to overmix.

4 Melt half the remaining butteralternative in the pan over a medium heat and swirl to coat the pan. Pour 2 heaped tbsp batter into the centre of the pan and use the back of a spoon to spread into a 12cm round. Cook for 2 mins or until bubbles begin to appear in the centre and the sides look tacky. Flip and cook for 1-2 mins until cooked through. Transfer to a baking tray and repeat to make 3 more pancakes.

5 Divide the leeks between the pancakes, then top with the cheese-alternative and mushrooms. Bake in the oven for 10 mins until the cheese has melted. Meanwhile, melt the remaining butteralternative in the frying pan and cook the last 4 pancakes as before.

6 Top the pancake stacks with avocado and chives, if you like, and sandwich with the remaining pancakes to serve. Each serving

COOK’S TIP

Shiitake stems are tough and don’t fry well, but they can be added to soups, stocks and broth for a rich umami boost.

Taste of Cornwall

Inspired by the coast, these seafood risotto appetisers are just right with an amber ale

CRAB ARANCINI

Serves 4 as a snack

Takes 40 mins plus cooling

30g butter

125g carnaroli or arborio rice

75ml Doom Bar ale

½ vegetable stock cube, made up to 200ml 85g pack watercress

100g pot ready-to-eat crab meat

50g plain four

1 egg, beaten 75g panko breadcrumbs

500ml sunfower oil, for frying lemon wedges, to serve

For the chilli mayo

5 tbsp light mayonnaise

2 tbsp sweet chilli sauce

1 red chilli, deseeded and finely chopped

1 Melt the butter in a medium pan over a medium heat, then stir in the rice. Add the Doom Bar ale and simmer, stirring, until the rice has absorbed most of the ale. Add the stock in 2 batches, stirring as it’s absorbed. Cover and cook over a low heat for 15-20 mins, stirring every few mins, until al dente.

2 Meanwhile, finely chop a small handful of watercress to give you about 2 tbsp.

3 Remove the risotto from the heat, season with black pepper and stir through the crab meat and chopped watercress. Set aside to cool completely.

4 Form the cooled risotto into 16 walnut-sized balls. Roll the balls in the flour, then in the beaten egg, and finally in the breadcrumbs. (At this stage you can cover and chill in the fridge for up to 1 day.)

5 Heat the oil in a medium saucepan over a medium-high

heat. It’s hot enough when the oil bubbles around the tip of a wooden spoon dipped in the oil, or a kitchen thermometer reads 170°C.

6 Fry the arancini for 2-3 mins until golden all over. Spoon onto a plate lined with kitchen paper to drain.

7 Mix the chilli mayo ingredients together in a bowl.

8 Serve the arancini with the remaining watercress and chilli mayo for dipping, with lemon wedges to squeeze over.

Each serving contains

Doom Bar 6 x 500ml, £8.50 (28p/100ml), is an amber ale that has a perfect balance between malt sweetness and hop bitterness.

GIVE

For a vegetarian twist on this recipe using Cheddar instead of crab, plus more classic recipes to pair with your Cornish pint, visit tes.co/doombar.

JOIN THE CONVERSATION

STAR LETTER

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

Sprout success! I’ve been trying to get my kids to eat sprouts every Christmas for years and nothing seems to work. Then I saw your delicious recipe for sprout slaw, and wow! Everyone loved it - even the kids! Zingy, peppery with lots of coriander as well, we added it to wraps, which gave them so much crunch and flavour. We’ll definitely be making this again and plan to use the dressing for other recipes too. Thanks so much!

Laura,viaemail

WHAT A STORY

I so enjoyed your story ‘My Operation Rudolph is helping those in need’ about Sharon Thorne and her family, plus Sam Bulsara and Joyce Connor. Christmas is a time for exchanging gifts and eating a lot – but it’s also the season of goodwill, and can be a tough time for many people. So it’s wonderful that so many people spend some time helping those in need. Acts of kindness like this have a huge benefit to your own happiness, health and sense of wellbeing, as well as the people you help.

Paula,Hertfordshire

Cinnamon clementine upside-down cake (Christmas issue) @tescofood magazine. Super-easy, I had all the ingredients and it tastes amazing! @that_model_baker_girl

FOR UNDER

Five reader-approved recipes to see your family through the week – and they’re all freezable!

Our tester this month is Vikki, who lives in West Yorkshire with her husband and two sons. ‘I’ve been stuck in a rut of buying the same things each week and most of the food ends up in the freezer,’ says Vikki. ‘I wanted to add some variety to what we eat, so this challenge seemed like the perfect idea. Having this plan in place definitely made things easier in the week, as well as saving some pennies. And I have used up most of the fresh stuff so no more filling the freezer!’

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.

5 x DINNERS

4 x SERVINGS

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

-

SHOPPING LIST

1 lemon

30g pack roasting herbs

15g fresh ginger

1 garlic bulb

100g bunch spring onions

1kg pack red onions

2.5kg pack perfectly imperfect potatoes

3 carrots

1 butternut squash

1 head of broccoli

250g pack Nightingale Farms

cherry tomatoes

500g pack Redmere Farms

Brussels sprouts

220g pack Redmere Farms

green beans

500g pack 30% less fat buttery spread

300ml pot 50% less fat crème fraîche

400g pack Creamfields

mature Cheddar

375g pack lighter puff pastry

4 pints semi-skimmed milk

650g pack chicken breast fillets

8-pack Woodside Farms pork sausages

38g jar garam masala

4-pack vegetable stock pots

2 x 145g tins Stockwell & Co

tuna chunks in brine

400g tin Grower’s Harvest

chopped tomatoes

500g pack red split lentils

1kg pack Grower’s Harvest long-grain rice

500g pack Hearty Food Co

penne

800g loaf HW Nevill’s wholemeal bread

900g pack frozen cauliflower florets

907g pack Grower’s Harvest

frozen sweetcorn

ROSEMARY CHICKEN WITH MASH

Serves 4 Takes 40 mins

1.25kg floury potatoes, peeled and cut into small chunks

2 tbsp olive oil

650g chicken breast fillets, halved lengthways into thin escalopes

1 red onion, finely chopped

2 garlic cloves, 1 crushed, 1 sliced

4 rosemary sprigs, needles picked and finely chopped

200ml 50% less fat crème fraîche

1 vegetable stock pot, made up to 200ml

220g green beans, trimmed 150g Brussels sprouts, halved ½ lemon, zested and juiced 30g buttery spread 100ml milk

1 Cook the potatoes in a large pan of boiling water for 20 mins until very tender. Drain and leave in the colander to steam-dry for 5 mins.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the chicken and fry for 3-4 mins each side until golden

brown (no need to be cooked through at this stage). Transfer to a plate.

3 Fry the onion in the pan for 6-8 mins until soft. Add the crushed garlic and rosemary, fry for 1 min, then stir in the crème fraîche and stock. Bring to a simmer, then nestle the chicken into the sauce with any juices from the plate; season. Simmer over a medium heat for 10 mins until the chicken is fully cooked and the sauce has thickened a little.

4 Meanwhile, blanch the beans and sprouts for 5-6 mins until tender. Drain and set aside. Return the pan to the heat and fry the sliced garlic in 1 tbsp oil for 30 secs until fragrant. Add the veg and toss. Stir in the lemon zest and juice, then take off the heat and keep warm.

5 Tip the potatoes back into their pan and mash with the spread and milk until smooth. Divide between 4 plates, spoon over the chicken and sauce, and serve with the veg. Each

+ FROM YOUR STORECUPBOARD

Olive oil, vegetable oil, plain flour

This was absolutely delicious – clean plates all round. The lemon in the greens really lifted the creaminess of the sauce

CHARRED CAULIFLOWER & CORN CHOWDER

Serves 4 freeze soup only Takes 40 mins

500g frozen caulifower forets, defrosted

2 tbsp olive oil

1 red onion, finely chopped

2 tbsp plain four

250g foury potatoes, peeled and cut into 1cm cubes

1 garlic clove, crushed

2 thyme sprigs

1 vegetable stock pot, made up to 400ml 400ml milk

320g frozen sweetcorn

4 spring onions, trimmed and cut into 1cm pieces

2 slices wholemeal bread

50g mature Cheddar, grated

1 Preheat the grill to high. Pat the caulifower dry with kitchen paper and put on a baking tray. Drizzle with 1 tbsp oil, season, toss to coat, then arrange in a single layer. Grill for 10-15 mins, turning halfway, until

SQUASH, SAUSAGE & SAGE PASTA BAKE

Serves 4 Takes 50 mins

8 sausages

1 butternut squash, peeled, deseeded and cut into 2cm chunks

10 sage leaves, 3 whole, 7 chopped

2 tbsp olive oil 45g buttery spread

3 tbsp plain four 500ml milk

125g mature Cheddar, grated 400g penne

2 slices wholemeal bread, torn 250g cherry tomatoes, halved

golden brown and lightly charred at the edges. Transfer to a plate.

2 Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion for 6-8 mins until tender, then stir in the four, potatoes, garlic and thyme. Fry for 2 mins.

3 Add the stock, milk and half the sweetcorn to the pan. Simmer over a medium heat for 15-20 mins until the potatoes are tender; season well. Discard the thyme sprigs.

4 Add the remaining sweetcorn and the spring onions to the baking tray and grill for 6-8 mins until the sweetcorn is lightly charred. Grill the bread for 1 min each side. Sprinkle over the cheese and grill for 2 mins until bubbling. Cut into croutons.

5 Stir the grilled caulifower into the chowder and season to taste. Divide between 4 bowls, then scatter with the charred corn, spring onions and croutons.

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sausages, squash and half the chopped sage in the oil on a large baking tray. Season and roast for 20-25 mins until the sausages are cooked through and the squash is tender.

2 Meanwhile, melt the spread in a large pan over a medium heat. Stir in the four to make a thick paste and cook for 1 min. Slowly add the milk, stirring constantly to a smooth sauce. Simmer for 4-5 mins until thickened. Stir in 100g cheese and cook for 1 min until melted. Remove from the heat, cover and set aside.

3 Cook the pasta to 2 mins less than pack instructions. Drain.

4 Pulse the bread to crumbs in a food processor. Tip into a bowl; stir in the remaining chopped sage and cheese.

5 Slice the sausages into 1cm-thick rounds. Tip into the sauce with the squash, pasta and tomatoes. Mix well; pour into a baking dish about 30 x 20cm. Scatter the breadcrumb mix over; nestle in the sage leaves. Bake for 10-15 mins until the cheese has melted and the topping is crisp.

Each serving contains

Grilling the cauliflower was quick and gave a nice flavour. I added paprika for smokiness

‘

Pasta bake is already a family favourite but this version is so tasty; I loved the crispy topping! I’m not a fan of squash so used sweet potato instead

‘

‘

I loved this but it was too spicy for the little guy. It’s easy to put together and the recipe makes loads! I’d happily eat leftovers as a lunch with flatbreads

‘

RED LENTIL & CARROT DHAL WITH SPICED SPROUTS

Serves 4

Takes 45 mins

3 tbsp vegetable oil

2 red onions, finely sliced 15g fresh ginger, grated

3 garlic cloves, crushed

3 tbsp garam masala

3 carrots, grated 400g tin chopped tomatoes 250g red split lentils

1 vegetable stock pot, made up to 1ltr 350g Brussels sprouts, quartered 300g long-grain rice

½ lemon, cut into wedges

1 Heat 2 tbsp oil in a large saucepan over a medium heat. Fry the onions for 10-15 mins until caramelised. Put half on a plate lined with kitchen paper. Fry the ginger and garlic for 1 min. Stir in 2 tbsp garam masala and the carrots; fry for 5 mins.

2 Stir in the tomatoes, lentils and stock; season. Bring to a simmer and cook for 30 mins, stirring frequently, until the lentils become creamy. Add a splash of water if it starts to stick.

3 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Toss the Brussels sprouts with the remaining oil and garam masala on a baking tray; season. Roast for 15 mins until tender.

4 Wash the rice in a sieve until the water runs clear. Tip into a medium, lidded saucepan with 600ml water. Bring to a simmer over a mediumhigh heat; as soon as it starts to bubble, turn the heat to very low and cover for 10-12 mins until the water has been absorbed. Divide between bowls, spoon over the dhal, then top with the sprouts and any oil. Scatter with the reserved onions and serve with lemon wedges.

TUNA & SWEETCORN POT PIE

Serves 4 freeze pie only Takes 45 mins

1kg floury potatoes, cut into wedges

2 thyme sprigs, leaves picked

1 rosemary sprig, needles picked and chopped

1 tbsp olive oil

50g buttery spread

50g plain flour

600ml milk, plus 1 tbsp

2 x 145g tins tuna in brine, drained 320g frozen sweetcorn, defrosted

4 spring onions, finely chopped 375g pack lighter puff pastry

1 head of broccoli, cut into florets

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes, herbs and oil together on a large baking tray; season. Arrange in a single layer and roast for 30-35 mins, turning halfway, until golden.

2 Meanwhile, melt the spread in a large saucepan until foaming. Stir in the four and cook for 1 min. Slowly add the milk, stirring constantly to

a smooth sauce. Cook for 2-3 mins until thick enough to coat the back of the spoon.

3 Stir in the tuna, sweetcorn and spring onions. Heat for 5-6 mins until piping hot. Add a splash more milk if the sauce thickens too much. Transfer to a 20cm round pie dish about 7cm deep (or a 20 x 15cm rectangular one with a lip).

4 Unroll the pastry over the pie dish. Trim any excess over the sides and crimp the edges with a fork. Brush with 1 tbsp milk and cut a steam hole in the middle. Decorate with the offcuts, if you like, brushing with milk. Bake for 20-25 mins alongside the potatoes until the pastry is golden brown.

5 When the pie and potatoes have 10 mins remaining, cook the broccoli in a pan of boiling water for 6-8 mins until tender. Drain well and serve with the pot pie and herby wedges. Each serving contains

ÔMy youngest enjoyed helping to decorate the top. I haven’t seen reduced-fat pastry before but it’s an easy swap to make things healthier

Dinner in a hurry

This one-pan vegan recipe is packed with veg and gently spiced with ras el hanout

HERBY ‘CHICKEN’ PILAF

Serves 4

Takes 20 mins

1 tbsp rapeseed oil

1 large red onion, thinly sliced

1 red pepper, thinly sliced

1 aubergine, cut into 1cm cubes

1½ tbsp ras el hanout

2 x 160g packs Garden Gourmet Sensational Fillet Pieces

Mediterranean Seasoning 250g bag baby leaf spinach

2 x 250g pouches microwave wholegrain rice

30g pack fresh coriander, roughly chopped 80g pack pomegranate seeds

1 lemon, cut into wedges

1 Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 mins, stirring occasionally, until softened and starting to crisp at the edges. Add the pepper and aubergine; fry for a further 5 mins before adding the ras el hanout and Garden Gourmet fillet pieces. Stir, then add the spinach and 2 tbsp water. Cook for 2-3 mins until the spinach starts to wilt.

2 Squeeze the rice pouches to break up the grains, then toss into the pan and fry for 5 mins until the rice has softened and is piping hot.

3 Remove from the heat and stir in most of the coriander. Divide among 4 plates and top with the remaining coriander, the pomegranate seeds and a grind of black pepper. Serve with lemon wedges. Each serving contains

Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces 160g, £2.75 (£1.72/100g)

Too good to waste

Leeks

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

Roasted for a veggie centrepiece, softened with butter for a side dish, baked with cheese in lunchtime tarts, or added to risottos and pies, leeks are a super-versatile veg. Swap into recipes where you would use onions for a subtle sweetness, and cook low and slow to release their flavour. Despite their many uses, £67m* worth of leeks are thrown away each year. Read on for our tips on how to enjoy yours for longer.

STORE THEM RIGHT

Keep leeks loose in the vegetable drawer of the fridge for up to two weeks. If freezing, slice into rounds and blanch - this helps them retain their texture and colour. Cool in ice water and transfer to a

freezer bag. There’s no need to defrost before cooking.

MAKE THEM GO FURTHER

Yellowing leaves show a leek is past its best, but it’s still safe to eat. Simply peel off and discard these layers, ensuring the veg underneath isn’t mushy. Leafy green tops are often wasted but these can also be cooked - they just take a little longer to soften as they’re tougher.

10k tonnes of leeks are wasted each year in the UK*

USE THEM UP

FOR DARK GREEN OUTER LEAVES

Versatile veggie stock

Add sliced leaves to a pan with a halved onion, chopped carrot and celery, and a bay leaf. Cover with water, bring to a simmer and cook for 1 hr. Strain and discard the veg.

FOR WHITE AND LIGHT GREEN LEAVES

Creamy leeks on toast

Sauté slices in butter before adding garlic and fresh thyme. Add a dollop of crème fraîche and grated cheese, then pile onto toast and grill until golden.

From a Pancake Day breakfast with a twist, to a flexible use-it-up soup and retro loaded potato skins, I’ve got everything you need to inspire your little chefs to get stuck in this half-term

Don’t miss Jamie’s third recipe, Hodgepodge soup – visit tes.co/hodgepodgesoup.

HALFTERM HEROES Jamie’ s

Cooking together is a brilliant way to keep kids busy and teach them kitchen skills while having fun

LOADED POTATO SKINS WITH A ZINGY SALSA

Serves 4

Takes 1 hr 30 mins

Cost per serve 87p

4 baking potatoes

4 spring onions

100g mature Cheddar

1 tsp smoked paprika, plus extra for dusting olive oil

1 cucumber

2 eating apples

250g ripe tomatoes

1 lime

extra virgin olive oil

4 tbsp Greek-style yogurt (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, prick all over with a fork, then place on a large baking tray and bake in the oven for 1 hr or until golden and tender. Remove from the oven and leave to cool.

2 Finely slice the spring onions and coarsely grate the Cheddar. Halve and scoop out the soft potato into a

bowl, leaving a 1cm border of potato around the edges of the skins. Mash the potato a little, then add the spring onions, smoked paprika and half the Cheddar. Season to perfection and mix well. Rub the skins with a little olive oil, then spoon the potato mixture back into the skins and sprinkle over the remaining cheese. Return them to the baking tray and bake for 25 mins or until golden and bubbling.

3 Meanwhile, finely dice the cucumber and tip into a serving bowl. Core the apples, then finely chop them and the tomatoes, and add it all to the bowl. Squeeze in the lime juice, drizzle in 1 tbsp extra virgin olive oil, add a pinch of seasoning and toss well.

4 Divide the crispy potato skins between your plates, dust with a little smoked paprika, spoon over the zingy salsa and serve with a dollop of yogurt, if you like.

Each serving contains of the reference intake. See page 105. Carbohydrate 53.5g Protein 13g Fibre 5.8g Source of vitamin B6, which supports normal energy-yielding metabolism

‘These crispy potato skins will be an absolute winner with the kids. They’re supereasy to prepare and can be scaled up or down depending on who you’re feeding – perfect for a half-term playdate lunch’

‘Here I’ve taken the familiar flavours of carrot cake and applied them to my one-cup pancake method. Perfect for a Pancake Day breakfast with the kids’

HACKS

Mix up the dried fruit and nut combo depending on what you’ve got.

CARROT CAKE PANCAKES

WALNUTS, SULTANAS & CINNAMON

Serves 4

Takes 25 mins

Cost per serve 47p

1 cup (250g) self-raising flour

1 cup (430ml) semi-skimmed milk

1 large free-range egg

1 tsp ground cinnamon, plus extra for dusting 140g sultanas

60g walnuts

1 carrot (80g) olive oil

4 tbsp natural yogurt, to serve clear honey, to serve

1 Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl, then crack in the egg and add 1 tsp cinnamon. Whisk everything together until nice and smooth.

2 Roughly chop the sultanas and bash the walnuts in a clean tea towel with a rolling pin and add both to the bowl. Coarsely grate in the carrot and mix well.

3 Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. Once the oil starts to sizzle, add

4 large spoonfuls of batter to the pan – you’ll need to do this in batches. Wait for little bubbles to form on the surface of the pancakes (about 1-2 mins), then use a fish slice to flip them over to cook for another 1-2 mins, or until golden again, on the other side. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a scrunched-up ball of kitchen paper, then add another drizzle of oil and cook the next batch.

4 Serve the pancakes with a dollop of yogurt, an extra dusting of cinnamon and a drizzle of honey.

the reference intake. See page 105.

THE GOOD STUFF

• BETA BAND Carrots are one of the richest sources of betacarotene, which gives them their bright orange colour.

• NUTRITIOUS A great source of vitamin A, which we need to maintain vision (carrots really do help you see in the dark), 80g of raw carrot counts as 1 of your 5-a-day.

• VIBRANT & VARIED There are lots of varieties to choose from: purple, tendersweet, baby and Chantenay.

• WHEN TO BUY This root veg is available all year round and is as cheap as chips.

VEG HERO

HOW TO EAT: CARROTS

This month I’m celebrating one of my all-time faves, the humble carrot. You’ll often find them chopped with onions and celery in the base of a soup, stew or ragù, but carrots deserve the limelight too! Slice or shave them raw to add crunch to salads and sarnies, grate into a rosti or fritters for colour and sweetness, or roast whole with cumin or star anise.

WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s new book, Together, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 2 February 2022. Closes 23:55 on 8 March 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

BAKLAVA BLISS BALLS

Makes 24

Takes 15 mins Cost per serve 24p

250g pack mixed nuts

10 Tesco Finest medjool dates, pitted

Light bites

BLACK FOREST BARS

Makes 12

Takes 15 mins Cost per serve 16p

200g bar dark chocolate, chopped

50g Tesco Finest orange blossom honey ½ tsp ground cinnamon

1 Blitz the mixed nuts in a food processor to roughly chop. Add the dates, honey, cinnamon and a pinch of salt, then blitz until very finely broken down.

2 Roll into 24 balls. Store in an airtight container between sheets of baking paper in the fridge for up to a week.

1 Melt the chocolate in a bowl over a pan of simmering water. Remove, cool slightly, then stir in the rice snaps, oats, cherries and a pinch of salt.

2 Pour into a lined 20cm square cake tin. Chill for 30 mins or until firm, then cut into 12 bars. Store in an airtight container in the fridge for up to a week.

PITTA CHIPS WITH CHIVE DIP

Serves 4

Takes 15 mins Cost per serve 26p

4 wholemeal pittas 1 tbsp olive oil 1 tsp smoked paprika

200g 0% fat natural yogurt 10g fresh chives, snipped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the pittas into 12 triangles, then separate each to make 24 pieces. Toss with the olive oil and paprika, then transfer to a baking tray.

2 Bake for 6-8 mins until crispy.

3 Mix the yogurt and chives to serve with the pitta chips.

Filippo Berio Rustico is a delicious, unfiltered extra virgin olive oil crafted for the olive oil lover. Made without any filtration, tiny pieces of olive give Filippo Berio Rustico a rich green, slightly cloudy appearance with the most delicious, balanced flavour.

TASTING NOTES: This oil has the pleasant, light aroma of ripe olives and green grass. On the palate, it has a natural fruity olive flavour with hints of tomato, green leaves and a mild peppery finish with a light bitterness and notes of dried fruit.

An oil for the aficionado, Rustico is perfect for salad dressings, dipping and marinating.

Lovingly blended by Filippo Berio the UK’s favourite Olive Oil Brand*

If you make one change…

…eat more tinned fish

Don’t know the benefits of tinned fish? We’ll let you off the hook. But upping your intake can support heart health, bone strength and energy levels. This storecupboard staple is good value and superconvenient – why not pop a tin in your lunchbox for a fuss-free change to sarnies?

For a balanced diet, it’s recommended to eat two portions (one portion is 140g) of fish each week, including a portion of oily fish such as salmon or sardines.

Oily tinned fish contains EPA and DHA omega-3 fatty acids, which contribute to the normal function of the heart.

Vitamin D, which contributes to the maintenance of normal bones, is found in oily fish. As we get most of our vitamin D from the sun, it’s especially important to eat dietary sources in winter, when the days are darker.

Tins with added sauces can also add salt and fat. For a healthier option, simply season with lemon, chilli or other herbs and spices.

Did you know…?

Although not an oily fish, tinned tuna still has plenty of perks. Per 100g it’s rich in vitamin B12 and high in protein: why not add to salads or stir through wholewheat pasta.

Turn over for more clever health boosts

Fact checker

In the know…

What’s the deal with fermented foods?

We investigate the what, the why and, crucially, the how

Although still in the early stages of research, including fermented foods in our diet has been linked to a host of benefits. Gut health specialist Dr Megan Rossi explains...

Meet our expert

Gut health specialist and author of Eat More, Live Well, Dr Megan Rossi tells us about the health benefits that eating more fermented foods may provide.

‘Fermented foods may have boomed recently in the UK, but they have been around for thousands of years in Asia and Eastern Europe. As well as helping to preserve fresh ingredients for long periods, these foods are linked to many potential benefits, including increasing vitamin concentrations (such as B12), lowering blood pressure and supporting immunity. Most of the benefits are associated with the gut microbiome (the trillions of bacteria and microbes in the gut), which science is only just beginning to explore.’

Fermentation versus pickling

Fermentation is when ‘friendly’ bacteria and yeast pre-digest food and drink, changing its taste, texture and shelf life, also producing a range of vitamins, organic acids and other health-promoting compounds. Pickling involves immersing ingredients in an acidic liquid, such as vinegar, to preserve them.

Around 40 trillion bacteria live in the gut

Veg stock for miso paste

Swap shop

Try these fermented alternatives to everyday staples

?Did you know…?

Evidence of fermenting food dates back to around 7,000 BC.

SOUR POWER

Fermented foods often have a sour flavour because the chemical reaction produces lactic acid (known as lactofermentation). It is this lactic acid that acts as the preservative and has been linked to health benefits.

Milkshakes for flavoured kefir

White bread for sourdough

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry

HOMEMADE YOGURT

Makes 500g Takes 10 mins plus cooling and 10 hrs fermenting Cost per serve 8p

500ml semi-skimmed milk

1 tbsp plain live natural yogurt (we used Yeo Valley)

1 Heat the milk in a small, heavybased saucepan over a medium heat, stirring occasionally to ensure

ÔWe can easily include fermented foods in our diet – why not try making your own?

it doesn’t catch, until it reaches 85°C on a thermometer. It should be steaming slightly but not boiling, and fne bubbles will appear.

2 Remove from the heat and leave to cool to 46°C – this will take 25-30 mins. After this, put 3 tbsp in a small bowl and mix with the yogurt. Pour back into the pan and stir to combine.

3 Pour into a 500ml flask, screw on the lid and leave at room temperature to set for at least 10 hrs (or up to 24 hrs for a thicker

texture and stronger flavour), without disturbing it during this time. When set, transfer to a sterilised* jar and seal. It will keep in the fridge for up to 2 weeks.

Each 125g serving contains

the reference intake. See page 105.

Ô

Dr Megan Rossi, gut health specialist

A freshly baked, no-prove loaf

Use up homemade live yogurt with this simple soda bread. Try it with kimchi and Cheddar for a fermented twist – see below.

SEEDED SODA BREAD

Makes 1kg loaf (20 slices)

Takes 45 mins

Cost per serve 8p

250g plain white flour, plus extra for dusting

250g plain wholemeal flour

1½ tsp fine salt

1 tsp bicarbonate of soda

85g 4-seed mix

400-450g plain live yogurt (see recipe, p71)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix the flours, salt, bicarbonate of soda and 75g 4-seed mix in a large mixing bowl. Make a well in the centre and stir in 400g live yogurt. If the mixture seems dry, add a little more yogurt: you’re looking for a soft dough that’s not too sticky.

2 Turn out the dough onto a lightly floured surface, then bring it together to form a round loaf. Flatten the dough slightly to make a disc about 5cm tall, then transfer it to a lined baking sheet. Use a sharp knife to carefully cut a cross into the top, cutting about two-thirds of the way through the dough.

3 Scatter with the remaining seeds, then bake for 35 mins or until deep brown and the bread sounds hollow when tapped underneath. Transfer to a wire rack for 25 mins before slicing, or leave to cool completely. Best eaten fresh but will keep, covered, for up to 3 days.

Each serving contains

of the reference intake. See page 105. Carbohydrate 20g Protein 4g Fibre 2g A source of protein; source of fibre; source of phosphorus

tes.co/kimchi

Try Dr Megan Rossi’s recipe for budget-friendly kimchi at

Introducing Jör

ALL NATURAL INGREDIENTS ∙ ALL PLANT-BASED ALL NORDIC ∙ ALL ORGANIC ∙ ALl DELICIOUS

Pure and fresh oat flavour.

Freshness of oat with a nutty elegance from hemp.

How to make your workout work harder

Want to get maximum results from your exercise routine without sweating more hours in the gym?

Our insider tips have got you covered

While we might have started 2022 full of good ftness intentions, it can be easy to lose steam once ‘life’ gets in the way. Tiredness and cold weather are the top culprits for a floundering routine, according to a recent Spatone poll*

So if you’ve hit February with your New Year exercise resolutions in tatters, we’ve got good news: while we can’t help with the wintry weather, we do have tips to help even the weariest trooper get moving. Read on for our round-up of the experts’ best ways to make your workout work harder, so you don’t have to.

Don't ever think that just doing 10 minutes of something is not enough. It's better than doing nothing

Alice Liveing, personal trainer and founder of Give Me Strength

Be realistic

First things first: don’t beat yourself up if you’re not exercising as much or as hard as you think you should. ‘A lot of the time I see people put exercise into a box of “you have to be dripping with sweat and working as hard as you possibly can”, and that’s not really what exercise is about,’ insists Alice Liveing, personal trainer and founder of the Give Me Strength app. ‘Whatever you’re doing, as long as you commit to it and you’re consistent, you’re going to get benefits. Don’t ever think that just doing 10 minutes of something is not enough. It’s better than doing nothing.’

Sweat with your inner clock

You’ve probably heard of circadian rhythms – our natural sleep-wake cycle, which can be influenced by things like noise and daylight hours. Closely connected to this is our chronotype, a more constant in-built preference for when our bodies naturally want to sleep and wake, determining whether we’re an early bird or a night owl.

Sleep expert Dr Michael Breus (thesleepdoctor.com), along with many other experts, believes that exercising in sync with this natural preference may help us perform better and feel more energised. ‘Research** indicates that individual athletic performance can vary by as much as 26% depending on the time of day,’ says Dr Michael.

Want to give it a go yourself?

You can discover your chronotype at chronoquiz.com, and see advice about exercise timing and more.

26%

A warm-up means you get a fuller range of movement, have more control, perform better and are less likely to get an injury

Lucy Wyndham-Read, YouTube fitness expert

Squeeze more from your minutes

High-intensity interval training (HIIT) involves short bursts of maximum effort with rest breaks – and just 20 minutes (including a warm-up and cool-down) can have big benefits. ‘Working at high intensity means you get a knock-on effect known as excess post-exercise oxygen consumption (EPOC),’ explains YouTube fitness expert Lucy Wyndham-Read. Also called the ‘afterburn’ effect, this refers to your body increasing its oxygen use and calorie burn after your workout ends in order to recover. In other words, your body is still benefitting while you sit back and relax – bonus!

Warm up to power up

‘A warm-up increases your core body temperature, which helps to make your muscles more pliable,’ says Lucy. ‘You’ll get a fuller range of movement, have more control, perform better and be less likely to get an injury.’ She recommends dynamic stretches, such as big arm circles and marching knee lifts, for one to two minutes – especially crucial in cold weather when muscles can be stiffer.

Your athletic performance can change by this much depending on time of day

Fun boosts

Perfect your playlist

Feeling too mentally exhausted to run? Then plug in your earphones. Researchers at University of Edinburgh found that mentally fatigued people who ran to music performed just as well as they did when they were not tired.

Kick-start your core

Here’s a fun way to supercharge your workout: ‘Doing moves on a mini trampoline can be challenging because you’re having to work more on your balance and engage your core, as you haven’t got the stability of a solid surface,’ says Lucy Wyndham-Read. Make it bite-sized Start ‘exercise snacking’ – that's short bursts of physical activity, like squats while the kettle is boiling. A Journal of AppliedPhysiologystudy has found a two-minute walk or one minute of squats every half an hour helps to control blood sugar levels.

1 in 5

If you only have time for one move…

‘One of the most underrated exercises is the straight leg kick, which works your upper and lower body, balance, flexibility and coordination,’ says Lucy. Stand with good posture and kick an extended leg up to the outstretched opposite hand, alternating legs, for 60 seconds.

Fuel

up properly

You wouldn’t expect a sports car to go the distance without a tankful of fuel – and it’s the same for your body. ‘Getting your preworkout nutrition right can help to improve the quality, intensity and duration of your session,’ says Kerri Major, a registered dietitian, sports dietitian and author of The Dietitian Kitchen: Nutrition for a Healthy, Strong & Happy You (Meyer & Meyer). Focus on carbohydrates for energy; protein to support muscle growth, repair and recovery; and hydration to prevent fatigue, two to four hours before exercising. ‘If you need more fuel, try a small, light carbohydrate snack one or two hours beforehand – one that’s low in fat and fibre so it’s easier to digest,’ Kerri says. Her suggestions include a fruit smoothie with milk or yogurt, or a small bowl of white pasta with

people gets a boost from exercising with or around others

a tomato-based sauce. Speak to your GP or a dietitian for advice tailored to you.

Rope in a friend

A fifth of us get a boost from exercising with others, according to a recent poll by Sure***. Lucy, who walks or runs with two friends every Sunday, says, ‘Every two or three months, one of us finds a challenge for us to do, such as a 10km.’ Just keep up your pace: researchers† found we often decrease our speed when walking in a pair. So remember: less chatting, more moving!

Find your focus

Whether it’s improving your stamina so you can keep up with the kids, or building your bone strength, experts say having a clear goal in mind can help boost your workout. By tailoring your efforts, you’re more likely to get the results you want. And seeing your hard work pay off is a great incentive to keep going! Here are some of the best exercises to get you there: Best for bones: lifting weights Best for brain: yoga/aerobics Best for heart: running/cycling

The perfect workout, whatever your age

In your 20s…

Try HIIT training

‘Short workouts that don’t need equipment or much space are a fun way to get rid of stress and boost energy,’ says Lucy.

In your 30s and 40s…

Build strength

Muscle and bone mass decrease from around age 30, so do strengthening exercises such as bodyweight workouts, weightlifting, Pilates and even heavy gardening.

In your 50s…

Go walking

Keep supporting bone health through a weight-bearing activity, such as brisk walking. ‘It’s also great for weight management and mental wellbeing,’ says Lucy. ‘This can be especially helpful because women can experience anxiety during the menopause.’

In your 60s, 70s and beyond…

Boost balance

Lucy suggests low-impact seated or standing workouts that focus on balance, core strength and flexibility. The NHS recommends balancesupporting activities, such as tai chi, on at least two days a week.

For a Hygienic Clean Washing Machine

Kills 99.99% bacteria, fungi and viruses

Use every 30 wash cycles to remove unpleasant odours to keep your washing machine hygienically clean and fresh.

The UK’s No.1

0% aluminium deodorant

Keeps you fresh, without blocking pores

My healthy overhaul

‘Help me feel less bloated’

As I’ve

got older, my stomach seems to expand

for no particular reason and can feel very uncomfortable. I try to eat healthily: a smoothie for breakfast and low-fat foods if possible. My weekend treat is coffee and an almond croissant

Sarah, 41, teacher from Kent

Meet our expert

Jo Cunningham, dietitian and clinical director of The Gut Health Clinic (theguthealthclinic. com), says: ‘There are lots of potential reasons for bloating –Irritable Bowel Syndrome (IBS) or a food allergy are examples. But for many people bloating is a digestive issue, which can be improved with wise food and drink choices:

Probiotics, such as in live yogurt, are great for the gut, but try to have foods with prebiotics too, like onions and garlic *

If you are experiencing persistent bloating, visit your GP to rule out other causes.

Every month a nutritionist offers solutions to your problems

Reach for peppermint tea over coffee. Peppermint oil may have a calming effect on the gut muscles and could ease bloating.

Swap smoothies for whole foods where possible. If you suffer from constipation, which can cause bloating, eating one or two kiwi fruits a day has been found to be effective in clinical trials.

A weekend croissant is fine, but for the rest of the week aim to start your day with oats – a great source of soluble fibre that may help regulate bowel habits. Add some milled flax or chia seeds and chopped nuts for extra gut-loving fibre.

Did you know…?

It’s not just what you eat – here are Jo’s lifestyle tips:

Avoidwearingtight trousersorleggings, whichcancontribute tobloating.

Chewfoodproperly beforeswallowing: remember,digestion startsinthemouth!

Eatmoremindfully.Sit down,avoidphonesor theTV,andenjoyeach mouthfulslowly.

*versus those not abstinent at week 1 as part of an abrupt quitting attempt using all quitting methods.** Based on an individual’s consumption.

Source: ONS - Average UK Food Spend based on an individual’s consumption, 2019. Opens 00:00 05.01.2022. Closes 23:59 01.02.2022. UK 18+ only. Normal exclusions apply. No purchase necessary. 4 winners randomly drawn each win £1,500 worth of Tesco gift cards. 1 entry per person. Max 1 prize per household. For full Ts&Cs, visit: https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

walnuts are he rt he lthy

Charity Registration No. 1003904

There are so many ways to include walnuts in everyday tasty and healthy recipes, from salads to main meals and everything in between. Walnuts are not just incredibly versatile, over 30 years of research suggests that California Walnuts may offer benefits for overall heart health and only California Walnuts can proudly display the HEART UK heart-healthy seal of approval.

Walnuts are nutrient dense and the only tree nut to contain a significant amount of the plant-based Omega-3, Alpha-Linolenic Acid (ALA), 2.7g per 30g (about a handful).

California Walnuts also taste great, with a mild and creamy flavour.

To make sure they are best quality California Walnuts, look out for ‘PRODUCE OF USA’ on the pack.

To maintain their fresh taste, you can keep California Walnuts in the fridge for up to 6 months.

Charity partnerships

Life savers

Every Tesco store carries a defibrillator and, by registering them on The Circuit, it’s helping to look after communities across the UK

Tesco is dedicated to looking after the health of its communities and has been working with the British Heart Foundation since 2015. This is why every store in the UK and NI has a defibrillator, which anyone can use to help save the life of someone having a cardiac arrest. To make sure as many lives as possible can be saved, Tesco is registering over 2,500 defibrillators on a national database called The Circuit.

What Is The Circuit?

The Circuit is a national database that shows the location of every registered defibrillator in the UK, ensuring the ambulance services know where the nearest publicly available defibrillator is in an emergency. This means emergency services can direct bystanders to the nearest defibrillator so they can start to deliver potentially lifesaving treatment before paramedics arrive. Tesco is the first supermarket chain to upload all theirs onto the network, and the biggest single provider.

GIVE ME MORE! +

If you’re a community group that has a defibrillator and wants to register it with The Circuit, visit thecircuit.uk.

If you want to know more about CPR, please visit bhf.org.uk and head to tescoplc.com/circuit for more info on our partnership with BHF and The Circuit.

3-5 MINS

Defibrillation of a cardiac arrest case within 3-5 mins can produce a survival rate of 50-70%**

PUBLIC ACCESS DEFIBRILLATORS ARE CURRENTLY USED IN

<10%

OF OUT OF HOSPITAL CARDIAC ARRESTS

Ô Ô

If you or someone you know has a defibrillator then we urge you to register it on The Circuit. You could help save a life

Dr Charmaine Griffiths, chief executive, British Heart Foundation

More than 30,000 people have an outof-hospital cardiac arrest in the UK every year *

More than

1,000

lives could be saved each year in England with the use of defibrillators**

Every minute without CPR and defibrillation reduces the chances of survival by up to 10% **

Shop this

For your sweethearts

Partner, parent, child or bestie – whoever you want to show your love to, they’re bound to fall head over heels for one of these special gifts

HEAVEN SCENT

Issey Miyake L’Eau D’Issey Pour Homme Eau De Toilette 75ml Spray, £35; My Burberry Blush

Eau De Parfum 30ml, £40; Joop! Homme

Eau De Toilette 125ml Spray, £35 They’ll feel scent-sational wearing a new fragrance.

SNUGGLE UP

F&F heart-print pyjamas, size 6-22, £17 Cosy nights in have never looked cuter.

CHEESY DOES IT Fondue you, £10

For intimate dinners that are cheesily good!

CUDDLE BUNNIES

Girafe, £7, and medium bear, £5 Who needs a partner to snuggle up to when you’ve got one of these!

TEA FOR TWO

Love mug, £1 Tell them they’re just your cup of tea with a mug that spells it out in colour.

SCENT WITH LOVE

Candlelight pink diffuser in Oriental flower 150ml, £6 (£4/100ml)

Scent the air with an exotic fragrance.

TOP TIP

Make sure you turn the reeds every now and then to keep the aroma diffusing through them.

BLOOMING MARVELLOUS

SOFT TOUCH

Plant in a bag, £3.50 This adorable aloe vera ‘plant’ is actually a plush toy!

SWEET NOTHINGS

Melt my heart duo, £3 Pop one of these into hot milk to see it transform into a hot chocolate with mini marshmallows.

SPECIAL SELECTION

Milk, dark & white chocolate collection, £3.50 The way to anyone’s heart is with chocolate, and this selection has all bases covered.

LOVE LETTERS

Insta message board, £6 You don’t even need to say it with this gift – light it up and show it instead!

Yankee Candle Home Inspiration Large Jar Candle in Simply Sweet Pea, see in store for pricing This candle has subtle aromas of sweet pea blossoms and fruity notes. Yankee Candle Home Inspiration candles make every day a treat.

ADVERTISMENT PROMOTION

GET YOUR GLOW ON Candlelight pink large candle in Oriental flower, £4 Dot these cute jar candles around a room for instant ambience. This scent is particularly lovely for the bathroom.

PHOTOGRAPHY TOM REGESTER

Valentine’s bouquets

The power of flowers

Nothing says ‘I love you’ like a beautiful bouquet of flowers –and this selection of blooms is too good to resist

STYLIST TIP

Keep the tie around the flowers so they hold their bouquet shape.

Loving You, £10

Tesco Finest Rose & Lily, £20

Freedom Roses, £30

Tesco Finest I Love You, £20

For modern romance

For someone sweet

For the wow-factor

For when tradition isbest

PHOTOGRAPHY

Valentine’s Rose Aqua, £15

Ferrero & Flowers Bundle, £50

Chocolate & Flowers Bundle, £8

Dozen Luxury Roses, £20

Try this

THE LOOK OF LOVE

Whether you’re planning a low-key romantic dinner or a big night out, our expert tips will help you nail your makeup look for 14 February

You don’t need a whole lot of kit or expertise to take your look from laid-back to all-out-glam. We asked top makeup artist Lan Nguyen-Grealis (@lanslondon), who’s worked with Paloma Faith and fashion bible Harper’s Bazaar, for her insider tips on how to tailor your makeup look, whatever you’re up to.

LOOK 1

‘Staying in should be fun and easy. Use a touch of light coverage base (or tinted moisturiser, if you prefer), then introduce neutral tones to define and enhance eyes. Smudge eyeliner along your waterline (bottom lashline) using a cotton bud, then add a little mascara. Smile and apply a small amount of cream blusher to the apples of your cheeks with your fingertips, blending well for a perfect finish.’

START WITH…

1. Foundation L’Oréal Paris True Match SuperBlendable Foundation 30ml, £10 (£3.33/10ml)

2. Blush Maybelline Cheek Heat Sheer Gel-Cream Blush in Nude Burn 10ml, £9

3. Eyeshadow Maybelline The Burgundy Bar

Palette 9.6g, £12 (£12.50/10ml)

4. Liner Rimmel London Soft Kohl Kajal Eye

Liner Pencil 1.2g, £3 (£25/10ml)

5. Mascara Max Factor Divine Lashes Mascara in Rich Black 8ml, £12 (£15/10ml) 1

RELAXED NIGHT IN

Turn over for two more looks

ROMANTIC DINNER

LOOK 2

‘Seductive makeup calls for great skin. Start with a base primer, but give it a few minutes before adding foundation. Add light touches of highlighter with a medium-sized soft brush to brow bones, cheek bones and your cupid’s bow. A winged eye paired with fake corner lashes can really open up the eye area: holding your liquid eyeliner at a 45-degree angle, start from the bottom outer corner of your eye and draw inwards to the lashline. Finish off with lippy. To keep it in place all night, first make sure lips are exfoliated and smooth, then use a lipliner to draw and fill in the whole pout before applying lipstick.’

JUST ADD…

1. Highlighter Rimmel London High’Light in Stardust 8g, £8 (£10/10ml)

2. Liquid eyeliner L’Oréal Paris Superliner Tattoo Signature Liquid Eyeliner in 01 Xtra Black 8g, £9 (£11.25/10ml)

3. Red lip L’Oréal Paris Color Riche Matte Addiction Lipstick in Scarlet Silhouette 24.1g, £9 (£3.73/10ml)

‘

A big night out is the perfect opportunity to play around with glitzy eyeshadow and full-on fake lashes

‘

Makeup artist Lan Nguyen-Grealis

LOOK 3

‘A big night out needs big makeup. It’s the perfect opportunity to play around with glitzy eyeshadow and full-on fake lashes. For tiptop results, first cut the lash strips to perfectly fit your eyelids. Apply the glue and wait about 10 seconds until it’s tacky before adding the lashes – this makes it easier to adjust and position them. Press and hold onto the lashline for 10 seconds to ensure they are firmly in place. Wait until they feel completely dry before adding any more makeup. Don’t forget to draw eyeliner over the top to hide any glue. You can add a little setting powder (loose powder) over your base to keep everything in place for longer, and finish with lip gloss for the ultimate in glam.’

OUT-OUT WITH THE GIRLS 3

GET THE LOOK WITH…

1. Fake lashes W7 Faux Silk Lashes in Nemesis, £4

2. Eyeshadow W7

Romanced Eye Colour Palette 11.2g, £6.50 (£5.80/10ml)

3. Bold lip Maybelline Superstay 24hr Lip Color in Red Passion 19.6g, £10 (£5.10/10ml)

Crafted for you by the Lindt Master Chocolatier since 1845

ADVERTISEMENT PROMOTION

Drink to love

Concoct a romantic cocktail from these special bottles and toast your relationship

BERRY BURST

Take your G&Ts to the next level with Bombay Bramble Gin 70cl, £23 (£32.86/ ltr), which gets its beautiful hue from the natural infusion of blackberries and raspberries. Fill a wine glass with ice, add 50ml Bombay Bramble and 100ml premium tonic water, then garnish with berries.

SWEET TOOTH

Rich and luxurious, Baileys Chocolat Luxe 50cl, £18 (£36/ltr), is a decadent blend of Irish whiskey, cream and Belgian chocolate. Pour 50ml into a stemmed cocktail glass with 2-3 ice cubes and garnish with triple chocolate curls.

ALMOND DELIGHT

Smooth and creamy Disaronno Velvet Liqueur 50cl, £15 (£30/ltr), is an elegant after-dinner drink. With the same almond notes of original Disaronno, this is a real treat for amaretto fans. Simply serve over ice and add a skewer of cocktail cherries.

GREEN TEA TIPPLE

For the wow-factor, try the new Tia Maria Matcha 700ml, £16 (£22.86/ltr), made with matcha green tea extract. Serve over ice. For a fun touch, mix 1 part matcha powder with 2 parts sugar and roll the rims of chilled glasses in the mixture.

Blooming gorgeous

JACKSON

Floral satin plunge bra, £12;

Floral satin Brazilian knicker, £6

It’s all in the details

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

80% less CO2 *

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

*Get the details at tepe.com

** Source: A survey of 201 dental hygienists in the UK, Ipsos (2019)

Glass Casserole 2ltr, £4

Aroma therapy

Good scents

There’s nothing like a citrus fragrance to put a spring in your step – and these might also help to brighten your mood

Scent is so much more than just a smell. The part of the brain that deals with smell is linked to your emotional centre, which is why fragrances can strongly infuence our emotions – from

feeling happy to being ready to conquer the world. So, while we wait for spring to arrive and give us a natural mood boost, these great-value home scents may be able to lift our spirits in the meantime.

1 Apothecary Diffuser -Neroli & Bergamot 100ml, £8

Apothecary

Apothecary

2

Large Candle - Neroli & Bergamot, £8

3

CandleNeroli & Bergamot, £4

Always remember to follow the safety advice and warnings provided on the candle packaging/ label. Never leave a burning candle unattended

A KICK-START TO YOUR DAY

NEROLI & BERGAMOT

This bright, citrussy pair could help you get up on the right side of the bed. Neroli is a fresh, foral scent that helps to bring the outside in, while bergamot provides the citrus kick. Together they could help you feel more positive.

Apothecary Candle

- Neroli & Bergamot, £4

FOR WHEN YOU NEED TO FOCUS

JASMINE & TUBEROSE

MAKE THE MOST OF YOUR CANDLES

When you find a candle you love, you want it to last as long as possible – so try these great tricks…

TRIM THE WICK

A bigger wick means a bigger fame, which will burn through the candle quicker.

Jasmine is known as an empowering scent that helps focus, while sweet, musky tuberose is calming. The combination of these two fowers makes it the perfect choice when you have an important meeting or project.

Apothecary Candle

- Jasmine & Tuberose, £4

NOW IT’S TIME TO RELAX

YLANG YLANG & ORANGE BLOSSOM

The heady tropical fragrance of ylang ylang marries beautifully with the foral, bright scent of orange blossom. Together these aromas may uplift spirits and help you unwind at the end of a long day.

Apothecary Candle - Ylang Ylang & Orange Blossom, £4

COMMIT TO THE BURN

Burn your candle until the entire top layer is melted. If you don’t do this it may melt unevenly and leave a ring of unused wax, which you won’t want to waste.

ARRANGE IN FRONT OF A MIRROR

This will refect the romantic light and accentuate its beauty.

DIFFUSER VS CANDLE

Reed diffuser Best for a continual fragrance, or where it isn’t safe to have a lit candle.

Scented candle Ideal for creating a relaxing environment, with both an aroma and romantic flame.

Game changers 2022

Women of their word

To celebrate International Women’s Day on 8 March, two fearless females explain how they’re changing the landscape for future generations

‘I’m fighting for fexible working, so my daughters don’t have to’

Anna Whitehouse, aka @mother_pukka, 40, spearheads the Flex Appeal campaign, lobbying the Government to

make flexible working an option for everyone.

What motivated you to start Flex Appeal?

‘It started when I hit a crossroads while raising my kids – that point where you need flexibility for caring responsibilities, and it’s not there. I remember thinking, I don’t want my kids to have the same problem. I plan to break down those barriers to their success so they won’t have to quit their jobs to raise children.’

Covid forced us all to work from home, but do you think women have had a harder time in the workplace?

‘Definitely: 47% more mothers than fathers logged offtheir careers in lockdown, so it’s a reality. When you ask whose job is more important, it’s invariably

a man’s because of the gender pay gap. So when you had the conversation about who was going to do the home-schooling, it was most often the woman doing it. Covid has changed the landscape, and I’d like us to build back differently.’

How can we do that?

‘What we’re pushing is for people to have that conversation in their own household. Partners need to understand that the playing field is warped. Collectively, if we all have that chat, it can have a real impact because all the smaller conversations gather momentum.’

This isn’t just for families, is it?

‘No, it’s for everyone. It’s for

ANNA’S ‘FLEX YOUR POWER’ TOP TIPS

Have open conversations at home.

You need an ally within your own home. Ask them to share the load more equally. Stop thinking of flexible working as not being for you. It’s for everyone. It’s also not simply working from home – that’s just one element of it.

We need men to ask for flexibility too.

Businesses need to enable

men to work flexibly to support parental leave. This isn’t just something women should ask for.

Talk to your employer about flexible working. Make sure business is at the centre of the conversation –a happier, healthier employee is more productive, which is good for business.

And don’t give up!

It’s a process – and it is possible.

Find out more at motherpukka.co.uk.

‘

When you ask whose job is more important, it’s invariably a man’s because of the gender pay gap

‘I’m talking about the menopause so more women feel seen and heard’

‘

shift workers and zero-hour workers. It’s for those human factors that can’t always be shoehorned into a 9 to 5 setup. It has to be for everyone and it has to be possible everywhere. Yes, people all want a bit more money, but really you want to see more of your people.’

What one change could the Government bring in?

‘Make flexible working the default, for every single job. I think there’s only one role on an oil rig that potentially can’t be flexible on some level. We also need to stop saying flexible working is working from home – that’s just one element.’

What do you think the future holds?

‘We are moving to a world in which employees are working fluidly between HQ and home and now that the floodgates have opened, there will be change. Employers just need to give people the choice about where and when they work. ‘Flexible working benefits employers too, because it’s the best way to attract top talent and include a diverse range of people, so you can ultimately sell your products to a wider audience.’

‘

Karen Arthur, 59, is a fashion creative and host of the podcast Menopause Whilst Black, who wants women to embrace midlife and all the changes that come with it.

Six years ago, I gave up a 28-year teaching career when it became too stressful. I was diagnosed with anxiety and depression, and stopped working. I now realise this was the start of the menopause. The time off made me focus on myself for the first time. That’s when I vowed to dedicate the next 40 years of my life to doing things I love.

The reason I started doing my podcast is because when I began going through the

I love ageing – it’s not only a privilege, it’s exciting. It’s

about time we celebrate being this age, not this old

‘

menopause, there wasn’t anyone who looked like me talking about it. I felt utterly alone. But the more diverse the space is, the more women will feel seen and heard.

Talking about the menopause is so much more than just addressing the condition – it’s about women of a certain age being seen. I feel like, just when women become more interesting because we’ve been on this planet for longer, society expects us to become invisible.

The menopause has helped me to find myself. Let’s be very clear, the menopause can be

horrendous, but my symptoms led me to leave my job and my partner. I couldn't have done that without it.

However, I love ageing – it’s not only a privilege, it’s exciting. It’s about time we celebrate being this age, not this old. I don’t want women to be scared of ageing and I feel like we have been conditioned to be scared, but I’m here to tell you it’s something to look forward to.

KAREN’S 5 GAME-CHANGERS

1 GRATITUDE I’m grateful I’m still here. Not everyone made it this far.

2 THERE ARE NO MISTAKES

Everything you go through is also teaching you something.

3 ASK FOR HELP Therapy helped me unpick what I’d been through.

4 MY WARDROBE Wear what makes you happy – you are the occasion.

5 FIND THE JOY Bad things happen, you just have to find a way through them. Joy is there if you look for it. Find out more at reddskin.co.uk.

Uplifting disinfection all around your home

Disinfectant Mist for soft and hard surfaces. Available in a range of beautiful, 24 hour fragrances. Find me with Air Fresheners.

LIFE ADMIN

How to organise… Your fridge

A shipshape fridge has so many benefits – including minimising food waste, protecting you and your family from harmful bacteria, and saving money.

Home hacks

BOTTOMS UP

The best way to store your food is to put veg and fruit in the crisper drawer at the bottom, and raw meat and poultry in sealed containers on the bottom shelf, where it’s coldest and they can’t touch or drip onto other food. The middle shelf is ideal for milk (not the door!) and other dairy products, where the temperature is more stable. The top shelf is for ready-to-eat and cooked foods.

ON THE DOOR

So, what should you keep on the door? Foods that don’t rely on being cold all the time, like fruit juices, wine, fizzy drinks, opened jams, condiments and dressings.

ROTATE REGULARLY

Before filling your fridge, move older foods to the front to use up what needs to be eaten first. Also get rid of anything past its use-by date. Move ready-to-eat foods that are about to expire to an ‘Eat me first’ box.

GET RID OF PACKAGING

Packaging can take up a lot of room and isn’t needed once you’ve bought your produce, so instead use plastic baskets to group foods together. For example, remove cardboard (which will go soggy) and decant small veg. Drawers, baskets and even a Lazy Susan also mean you can easily access food, so nothing gets left at the back. Baskets with suction cups to stick to the inside will keep small items tidy.

DON’T STUFF IT

Air needs to circulate around food to keep it cool. It’s a bad idea to pack the fridge full – it can create warm and cold spots, leading to foods going off quicker. The ideal is two-thirds full.

SEE YOUR LEFTOVERS

Store leftovers in glass containers so you can see what food is left. This helps you to eat things up sooner. You can also cut your use of plastic with reusable silicone lids. Try Tesco Glass Food Storage, from £3, and Joie Silicone Stretch Seals 3-pack, £4.

KEEP IT CLEAN

By lining your fridge shelves with spare tea towels, as soon as they get dirty or you have a spill, you can clean up easily.

YOUR FRIDGE-FRIENDLY ETIQUETTE

✔ Keep it between 0 and 5°C – this is the optimum temperature. Anything warmer could encourage harmful bacteria to grow.

✔ Throw away after a useby date although best-before dates are for quality, so you can eat them if they seem fine.

✔ Store these in the fridge: eggs, avocados (once ripe –chilling stops spoiling), apples.

✘ Store food in opened tins in the fridge. Transfer the food to another container before popping it in the fridge. The tin could contaminate the food otherwise.

✘ Wash and chop fruit and veg before putting it in the fridge, or it’ll go off quicker.

✘ Store these foods in the fridge: garlic, tomatoes, bread, potatoes, bananas, onions.

3HALF-TERM IDEAS

Keep the kids busy with these fun –and free – ideas

LOOK TO THE SKY

Make the most of the longer nights and go stargazing. You don’t need a telescope, just a warm coat and enthusiasm. Download the free Beginner’s Guide to Stargazing at forestryengland.uk.

FEED THE BIRDS

Birds need all the help they can get in winter and kids will love to get involved. Make a winter feeder with highenergy, high-fat food –search for ‘speedy bird cake’ on rspb.org.uk.

TAKE A TOUR

Beat the crowds and enjoy a museum from home with a virtual tour. The Natural History Museum (nhm.ac.uk) has lots to see, including a stroll around the Fantastic Beasts: The Wonder of Nature exhibition. of the best…

We tried...

Emotional Freedom Technique (EFT)

We test-run a talking-point wellbeing technique so you don’t have to. This issue, acting deputy editor and busy mum-of-two Julia Martin tries Emotional Freedom Technique.

What is it?

Emotional Freedom Technique (EFT) is a self-help tool used for easing the symptoms of stress,

anxiety and other emotional issues, from fear of flying to food cravings, as well as physical pain. It works by tapping on different meridians (specific points) in your body with your fingers while repeating a personalised mantra.

Why do it?

Sometimes called ‘psychological acupuncture’, this incredibly simple practice has been growing in popularity in recent years for its ease, speed and effectiveness. It’s popular with celebrities from Kate Garraway to the Duchess of Cornwall and is backed by

science too, with research showing it can lower the stress hormone cortisol*

What do I need?

Nothing at all! Part of the appeal is that you don’t need any equipment and you can do it anywhere you can find a space to stop and breathe for a few moments. You start by rating your distress level from one to 10, with 10 being the most distressed, then saying your problem out loud. Then insert it into a mantra: ‘Even though I’m feeling [xxx] at the moment, I completely accept myself’ –while you tap gently through a sequence of points on your body: the side of your hand, top of your head, eyebrow, upper lip, chin, collarbone and underarm. The whole process takes less than five minutes.

What was it like?

Julia says, ‘I found it quite difficult to get started, feeling like I needed to be in a Zen state before I began in order to really give it my full attention. But once I’d got my head around the fact that this wasn’t necessary and dived in to just doing it, it was surprising how quickly I was able to shut out distractions and be in the moment. It’s very quick too, so it didn’t feel like a big time investment.’

Does it work?

‘

It was surprising how quickly I was able to shut out distractions and be in the moment

‘

‘I was a bit dubious at first that something so simple could really make a difference, but I definitely did feel calmer after completing a round,’ says Julia. ‘The combination of physically tapping and saying the mantra was really soothing. Additionally, if nothing else, just the action of having to pause and take some deep breaths had a positive effect on my mood. I will definitely use this technique again when I’m feeling a bit stressed by life.’

Sweet potato & spinach curry p11

* See tip on recipe page for how to make this vegetarian

Breakfast grazing board p25

Your recipes

GET COOKING

BREAKFASTS, SNACKS, SIDES & SAUCES

Baklava bliss balls 66

Black Forest bars 66

Breakfast grazing board 25

Carrot cake pancakes 65

Celeriac & apple remoulade 12

Homemade yogurt 71

Pitta chips with chive dip 66

Seeded soda bread 72

Versatile veggie stock 61

MEAT & FISH

Aligot with roast pork & tarragon salsa verde 45

Beef brisket ragu with creamy mash 36

Cheat’s birria tacos 36

Chicken & plum traybake 14

Chicken en croûte with new potatoes & green beans 40

New Yorker lunchbox 27

Rosemary chicken with mash 55

Sausage & kale pizzas 13

Squash, sausage & sage pasta

bake 56

Tuna & sweetcorn pot pie 59

Vodka pasta 28

VEGETARIAN & VEGAN

Charred cauliflower & corn chowder 56

Creamy leeks on toast 61

Creamy mushroom vol-au-vents 40

Loaded potato skins with zingy salsa 62

Red lentil & carrot dhal with spiced sprouts 59

Sweet potato & spinach curry 11

Ultimate pancake sandwiches 50

SWEET TREATS

Chocolate banoffee blancmange 42

Dark chocolate hearts with goji & peppercorn 24

Dark chocolate hearts with orange & ginger 24

Faworki 48

Milk chocolate hearts with cupid arrows 24

Red grapefruit & poppy seed loaf cake 15 *

Rhubarb & rosé syllabubs 106

White chocolate hearts with sprinkles 24

Beef brisket ragu with creamy mash p36

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

Finest moments

Date night

Impress your Valentine with this delicately poached rhubarb pud – they’ll be tickled pink!

GET AHEAD

The poached rhubarb and syrup can be stored in an airtight container in the fridge for up to 2 days.

Rhubarb & rosé syllabubs

Makes 2 Takes 30 mins plus cooling and chilling Cost per serve £1.29

Put 60g caster sugar, 60ml water and 1 tsp grenadine syrup (optional) in a small pan over a high heat and bring to the boil. Cut 100g rhubarb into 5cm batons and add to the boiling syrup, making sure they’re submerged. Reduce the heat to low and poach for 2-3 mins, gently turning the rhubarb a few times with a spoon, until just starting to soften. Transfer to a heatproof bowl, leave to cool to room temperature, then chill in the fridge for at least 1 hr.

Meanwhile, whip 100ml whipping cream, 50g Tesco Finest Greek yogurt and 2 tbsp Tesco Finest maple syrup to soft peaks. Finely grate ½ tsp zest from 1 orange and measure 1 tbsp orange juice; add to the cream mixture with 2 tbsp chilled Tesco Finest prosecco rosé, then re-whisk to soft peaks. Spoon into 2 glasses and chill for 30minstofrmupalittle.Removethechilled rhubarb from the syrup and arrange on top of the syllabubs. Spoon 1 tsp syrup over each serving, then sprinkle with a little more orange zest to serve.

OUR STAR INGREDIENTS…

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

Tesco Finest Maple Syrup 330g, £5.50 (£1.67/100g)

Tesco Finest Prosecco Rosé, £8