Tesco Magazine - July/Aug 2021

Make summer exactly what you want it to be with towering ice creams, p43, tropical cocktails (make mine the Passion Fruit & Pink Grapefruit Gin Soda, p66) and barbecues that go beyond the banger. In fact if you’ve ever fancied cooking a smokin’ Texas barbecue at home, now’s the time to give it a go: we spoke to flame-grilling experts from around the globe for their tips, with incredibly moreish results (p25). Whatever makes you happy, we say go for it! Because laughter is a wonderful tonic and, my goodness, don’t we all deserve a little of that. Turn to p98 for plenty of reasons to get giggling. We also find out which beautiful places bring happiness to people around the UK (p104); foraging in stunning Malvern? Take me there immediately! Whatever you get up to this summer, I hope you get to enjoy it… with the people you love.

Lauren Rose-Smith, EDITOR

…PIMPING UP PICNICS

I love a picnic – even one in my back garden. And while it can be hard to beat a sandwich, some breads are so good they ÉÂã »»«Â£ c¨«Û »É¢ «Û Ô«Á öÁÔ»»» /

«Û«Û¨

balsamic vinegar alongside to dip it in. Limited edition sundried tomato & herb bloomer 400g, £1.80 (45p/100g)

SEE

CONTENTS JULY/AUGUST

CONTRIBUTORS

JAMIE ROBINSON

When the sun pops out, Jamie’s ready with quick-to-prepare lunches that help him catch some rays, p16.

DEREK SARNO

Tesco’s director of plant-based innovation

Barbecued jackfruit makes for a brilliant burger, plus Derek has other great ways to use this recipe, p78.

JAMIE OLIVER

Jamie aims to make the most of summer holidays with simple dishes that flex with your plans, p34.

BRIAN DANCLAIR

Trinidad born-andraised Brian shares his authentic and popular jerk chicken recipe on p25.

CHLOE MADELEY

Personal trainer, fitness podcaster and author

Fitness enthusiast Chloe reveals the food essentials that are regulars on her shopping list, p100.

FOOD

125 Your recipes

All the recipes in this issue

WEEKEND

9 Summer harvest

Fresh ideas for enjoying some of the season’s best produce

25 Weekend wonders

Chefs from Texas, Greece and Trinidad share barbecue recipes

38 Summer moments

Tesco Finest will take your outdoor event to the next level

43 Ice creams

Transform tubs of ice cream into fabulous and fun frozen puds

126 Finest moments

Can’t get to Spain? Doesn’t mean you can’t enjoy tapas!

WINE

49 Pick of the bunch

The difference between three fizzes, plus a smooth red wine

50 Holiday in a bottle

Transport yourself to southwest France by sipping this white wine

EVERYDAY

83 5 ingredient

A time-saving dinner created with a handful of ingredients

84 5 for under £25

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

KNOW-HOW

34 Jamie Oliver

Flexible meal ideas that ensure the summer fun won’t stop

40 Step-by-step

Make Coronation chicken pie your ultimate picnic centrepiece

76 What can I make with…? Broccoli

Two chefs go head-to-head to create a pair of exciting recipes

78 Chef Derek Sarno

A wicked recipe for barbecue jackfruit and three ideas to use it

80 Focus on: Berries

We’ve all got our favourites… but don’t overlook the rest!

90 Too good to waste: Sweetcorn

Got an unfinished tin, or cobs that didn’t make the grill? Great!

…our 20-page guide to summer drinks, from p53

Tesco executive chef, product development

Health ambassador for Tesco

Founder of Fish, Wings & Tings restaurant

THE TEAM HOME

122 Makeover inspiration

Give your bedroom a whole new feel for blissful ZZZs

IN STORE

16 Best buys

93 If you make one change

Eat more natural yogurt: this dairy hero is full of goodness

94 In the know: Fats

Know the ‘good’ from the ‘bad’ and why a good diet needs them

98 Spotlight on: The power of laughter

Who doesn’t feel better for a good giggle? We uncover why

100 My healthy haul

We peek into the basket of fitness podcaster Chloe Madeley

YOUR HEALTH SHOPPING REAL LIVING

Make the most of the sunshine with these alfresco food buys

23 Beach essentials

Life’s a beach! Grab a towel, sunnies, book… and snacks

117 Creative ideas

Keep kids occupied through the holidays with fun stationery

FOR YOU

75 Over to you

Join in the conversation: your pictures, posts and thoughts WELLBEING

104 Life after lockdown

Three readers reveal how they discovered their happy places

FAMILY

121 Skincare

Stay safe in the sunshine with Tesco’s sun protection lotions

110 Solution series: Easy summer hairstyles

Beat the heat with expert tips, tricks and helpful products

FASHION

115 Beachwear

Dare to bare, because F&F has swimwear to suit all shapes

119 Summer looks

It’s time to bring back gingham! Pick your style… and accessories

EDITORIAL Editor Lauren Rose-Smith

Deputy editor Jo Wooderson Acting deputy editor

Rhona Mercer Food editor Elli Donajgrodzki Acting food editor Clare Knivett Chief sub editor Art Young

Deputy chief sub editor Rob Goodway

Senior sub editor Jenny Wackett Writer Bryony Bowie

Editorial assistant Jess Herbert

ART Art director Nina Brennan Acting senior art

editor Dean Buckley Senior designer Sarah Prescott

Designer Freddie Stewart

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Commercial content manager

Hannah Sherwood Creative solutions art editor

Melanie Robinson-White

CONTENT AND PUBLISHING Content director

Rachael Ashley Food director Jenny McIvor Group managing editor Kate Best Group art director

Aileen O’Donnell Account director Hannah McDonald

Account manager Renée Lo Account executive

Saadia Osman

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Global content director Gina Roughan

Global innovation director Rebekah Billingsley Business director Kate McLeod Global chief creative officer

Stuart Purcell Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Nina Christopher, Isabella Fernandes, Rachel Linstead, Marion Lyons, Alicia Miller, Rebecca Morten, Josh Ong, Leo Roberts, Julie Stevens

TESCO Acting head of content Daniel Porter Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign managers Caroline Dodds, Alex Doyle Advertising sales manager

Tom Glenister

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

119

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.

IN SEASON

Fresh ideas for using some of the exciting harvest right now

Aubergines

Áã÷ ó£ ¢É hearty salads

Need to know To help avoid discolouration, cut the aubergine just before cooking.

AUBERGINE BUN CHAY

Serves 4 *

Takes 30 mins

Cost per serve £1.82

3Ω tbsp agave syrup or clear honey

2Ω tbsp soy sauce

100g frozen soya beans

ãÛÔ £ÉèÂÂèã ÉÛèÂÉôÉ«» »£è£«ÂÛÉè㣠¨èã «ÂãÉÁ Û»«Û £««óÁ«»»« ÂÉÉ»Û ÉãÛÛ¨ó«ÂãÉ«ÉÂÛ èèÁÛ¨ó«ÂãÉ«ÉÂÛ £«Û¨Û»÷ Û»« >«ãã»'Á »ããèÛÛ¨ £¨ ¢Û¨É«ÂÂÁ«Âã »óÛ Ô«¸ 30g peanuts, toasted and chopped For the dressing »«ÁÛ¶è« ãÛÔ«ó«Â£ Á Ô«£«Â£Ô» and grated ¨«»»«Û »÷¨ÉÔÔ »££»«»ÉóèÛ¨

1 Start with the dressing. Mix 1Ω tbsp agave syrup or honey and 1 tbsp soy sauce with the dressing ingredients in a small bowl and set aside.

2 Simmer the soya beans in a pan for 3 mins; drain and run under cold water, then set aside.

3 Mix together the remaining 2 tbsp agave or honey and 1Ω tbsp soy sauce in a small jug. Heat 1Ω tbsp oil in a frying pan over a mediumhigh heat. Working in 2 batches, fry half the aubergine in a single layer for 10-12 mins, turning halfway, until golden and tender. Remove from the heat, add half the soy mix and stir to coat; transfer to a plate. Wipe the pan and repeat with remaining oil, aubergine and soy mix.

4 Meanwhile, cook the noodles to pack instructions. Drain and divide

between 4 shallow bowls, then top with the vegetables, lettuce, soya beans and most of the herbs. Drizzle with half the dressing.

5 Arrange the sticky aubergine on top and scatter over the peanuts and remaining herbs. Serve with the remaining dressing on the side to drizzle over.

Summer harvest

Cherries

c¨Éè ó«ã«Û É¢¨ ÷

Need to know Use a straw or chopstick to push the stones out easily.

CHERRY FOCACCIA

Serves 10

Takes 45 mins plus rising

Cost per serve 28p

£ ÛãÉ£ ô¨«ãÉè Ô»èÛ öã ¢ÉèÛã«Â£

ãÛÔ ۻã

7g fast-action dried yeast

ãÛÔöã󫣫 ɻ«ó É«» Ô»èÛ extra for greasing ¢Û¨¨«Û Ô«ãã ¨»ó

ã¨÷Á ÛÔ«£ÛÉè㣠ãÉ ãÛÔÁ Ûè£ £ÉãÛ¨Û ãÉ Û óÉÔã«É»

1 Vèã ã¨ÉèÛ»ãÂ÷Ûã «Â »£Á«ö«Â£Éô» ]ã«ãÉÉÁ«Â then make a well in the centre ÂãÛÔ É«»Â 350ml lukewarm water. Mix to Á¸Û¨££÷É裨«Â£ ÂÉã¨Á» ôã«¢  «Â£ ãÉ£ã¨ô«ã¨ ÷Éè¨ÂÛ Â¸ÂÉ»«£¨ã»÷Éè surface for 15 mins until smooth »Ûã«]¨Ô«ÂãÉ»»Â ãÂÛ¢ãÉ»«£¨ã»÷ É«»Éô» Éóô«ã¨»«Â£»Á»ó«Â warm place to rise for 1 hr or until É軫 ۫û

2 'Ûã¨ÛÂÛ«Û É¢ a 30 x 20cm baking tin. Tip the É裨 «ÂãÉ ã¨ã«ÂÂèÛ÷Éè

£ ã«ÔÛ ãÉ Ûãã¨ÂÔÛÛ «ã into an even layer. Cover with »«Â£»Á»ó¢ÉÁ«ÂÛ¨ èÂã«»»ÁÉÛãÉ軣«Â V¨ã ã¨Éó ãÉ £Û ¢Â 3 h۫£ É«»Â£ÛÔÛÛ «ÂãÉ ã¨ É裨»» ÉóãÉ«ÁÔ»«ã ]ãã Éó㨨«Ûã¨÷ÁÛÔ«£Û ÂÛè£ã¨Â«ûû»ô«ã¨ãÛÔ É«»¸¢ÉÁ«ÂÛ èÂã«» £É»Â YÁÉó¢ÉÁ ã¨Éó «ûû»ô«ã¨ÂÉã¨ãÛÔ É«»Â leave to cool in the tin before Û»««Â£] óô«ã¨ £ÉãÛ¨Û if you like. Each serving contains of the reference intake. See page 125. Carbohydrate 44g Protein 6g Fibre 2g

Peppers

Need to know YÔÔÔÛ Ûôã«Ôã¨Â green ones. É»Éè¢è» ¶è«÷  óÛã«»

ROASTED PEPPER & BUTTER BEAN SALAD WITH HARISSA DRESSING

Serves 4

Takes 45 mins Cost per serve £1.70

Á«öÉ»ÉèÔÔÔÛ¨»ó ãÛÔ É»«óÉ«»

£ ã«ÂèããÂÛ«Â and rinsed £ Ô¸ Ûôã ó«ÂãÉÁãÉÛ ¨»ó ££É¸ãÂ÷»¢ Û»»óÛ

£ ¢Û¨Û«»»óÛ Ô«¸ £ Ô«ÂÂèãÛãÉÛã £ ¢ã ãÛÔô«Âó«Â£

For the harissa dressing ãÛÔ ¨«ÛÛ ãÛÔöã󫣫 ɻ«óÉ«» »Áɶè«

1 V¨ã ã¨Éó ãÉ £ÛŸ ¢Â«ûû»ã¨ÔÔÔÛ ô«ã¨ ãÛÔ É«»ÛÛÉÂã¨ÂÉÛã ¢É Á«ÂÛ ÉèÂã«» ÛÉ¢ã]ãÛ«èÂã«» ÉÉ»ÂÉ裨 ãÉ ¨Â»ã¨Â Ô» away the skin; thickly slice.

2 DÂô¨«»ô¨«Û¸ 㨫£«ÂãÛ ¢É㨨«ÛÛÛ۫£ «ÂÛÁ»» Éô» ô«ã¨Ô«Â¨ É¢ Û»ãÛãÛ« 3 /ÂÉô»ãÉÛÛ ã¨èããÂÛ ÔÔÔÛÂãÉÁãÉÛ ô«ã¨ãÛÔ Û۫££ã¨Û»on a plate; spoon over the pepper mix. Top with basil leaves ÂÔ«ÂÂèãÛã¨Â crumble over the ¢ã«ûû»ô«ã¨ 㨠ô«Âó«Â£ÂÛ۫£ãÉ ãÛã Each serving contains

WINE MATCH

of the reference intake. See page 125. Carbohydrate 19g Protein 11g Fibre 7g 2 of your 5-a-day; high in vitamin C; source of protein

A Tuscan red wine, this Chianti, £5.25*, is full of blueberry and cherry flavours, and will team well with the peppers in this dish.

Raspberries

c¨ ÛèÁÁ èãèÁ¢è«ã«Â£ó«ã«Û

Need to know Delicate raspberries can be damaged by running water – wash them in a bowl instead.

RASPBERRY CUSTARD

DANISH

PASTRIES

Makes 6

Takes 30 mins Cost per serve 91p

375g pack ready-rolled lighter

Ôè ÔÛã ÷

£ ÛÔ«Û

£««Â£Ûè£ Ô»èÛ ãÛÔ

£ ãÛÔ÷ ãÉã èÛã Á«èÁ ££ »«£¨ã»÷ô¨«Û¸ ãÛÔ Á Ûè£

1 Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat up. Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on a large, lined baking sheet.

2 Set aside 18 whole raspberries; mash the remainder with 1 tbsp icing sugar.

3 Spoon 1 tbsp custard into the centre of each pastry square, divide the mashed raspberries between them, then top each with 3 whole raspberries. Working so the pastry is diagonal, fold Éô 㨫£¨ã ÁÉÛãÔ É¢ ÔÛã ÷ from each slit into the centre above 㨻»«Â£»«¸Ô«Âô¨» V«Â¨ together using beaten egg to help them stick. Brush the pastry with beaten egg, then sprinkle with the demerara sugar.

4 Bake on the preheated baking sheet for 12-15 mins until crisp and golden. Leave to cool on a wire rack.

5 Mix the remaining 50g icing sugar with 2 tsp water to make an icing that’s thin enough to drizzle over the pastries to serve.

Each Danish pastry contains of the reference intake. See page 125. Carbohydrate 51g Protein 7g Fibre 2g

Tomatoes

ã 㨫Ûã

¢ÉÁ :è ãÉ KãÉ

Need to know Even sundried or tinned tomatoes count towards your 5-a-day.

CHICKEN PANZANELLA

Serves 4

Takes 45 mins

Cost per serve £2.48

2-pack Tesco Finest skin-on chicken Ûã»»ãÛ

ãÛÔ É»«ó É«» Ô»èÛ ãÛÔ Ÿ£«Ô ãÉÁãÉÛô èÛ÷ ãÉÁãÉÛÂÛôã ó«ÂãÉÁãÉÛ ãÛÔ Û»ã

ãÛÔ ô«Â ó«Â£ ÛÁ»» £»«»ÉóÛèÛ¨ ÛÁ»» É«É»÷¨ÉÔÔ £ ¢Û¨Û«» »óÛ Ô«¸  ãÉÂ

£«ãã É Ûã» ãÉ ãÛÔÔ۫«ÂÛ £ Á«ö Ô«ãã É»«óÛ É¨ÉÔÔ Â¨Éó«Û

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a shallow roasting tin, drizzle with Ω tbsp olive oil and season. Roast for 25 mins until golden, cooked through and the skin is crispy. Shred, then set aside to cool a little.

2 Meanwhile, chop the tomatoes into chunky pieces and put in a colander set over a bowl. Add the salt, mix and set aside for 15 mins.

3 Whisk the vinegar, garlic and 2 tbsp oil into the tomato juices in the bowl. Add the onion, tomatoes and half the basil. Stir to coat and set aside for the óÉèÛ ãÉ Á«Â£»

4 Reduce the oven to gas 4, 180°C, fan 160°C. Scatter the bread into the tin you used to roast the chicken, turning in the fat and

1 tsp oil if needed; season. Toast in the oven for 10 mins or until golden.

5 Add the toasted bread, capers, olives, shredded roast chicken and remaining basil to the salad and toss everything together.

For more tomato recipes, visit tesco.com/recipes

Drain and fry capers in a little vegetable oil until crispy and golden, then add to salads or use to top pasta dishes.

NEW LOOK SAME GREAT TASTE

Hot right now

Quick and easy meal inspiration to enjoy in the sun, whatever the occasion

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, how he makes the most of glorious sunny weather.

‘It’s great to be able to share food with friends and loved ones again. I always seem to have the barbecue on now, but that doesn’t just mean lots of meat – I love cooking vegetables over an open Â

fresh salads and crisp slaws. Our Mojito mocktail ice pops go down a treat too. Made from lemons and limes, crushed mint with a touch of cloudy lemonade, all muddled and frozen, they’re the ideal garden refreshment.

GRAB AND GO

These limited-edition sandwiches are also included in the £3 Meal Deal with a drink and snack. Great for an easy lunch on the go.

Chicken Shawarma Wrap, £2.75

Cheddar & Apple Slaw Sandwich, £2.50

Korean Pork & Gochujang Wrap, £2.75

FUSS-FREE LUNCHES

These fresh, vibrant ready meals mean you don’t need to be in the kitchen long

JAMIE R SAYS

‘

Colourful and tasty, but even better: these Beautifully Balanced lunch pots are also a healthy choice

‘Serve this new Beautifully Balanced Spiced Butternut & Mixed Grains 215g (above left), £2.50 (£1.16/100g), hot or cold, with a warming ras el hanout dressing. Or enjoy this colourful Beautifully Balanced Fruity Rainbow Slaw & Noodles 215g (above right), £2.50 (£1.16/100g), finished with a mango and chilli dressing.

* Extra 20% top up is given to the charities as a monetary donation based on estimated value of food donations calculated. The Trussell Trust (registered charity nos 1110522 and SC044246). Your donations will be going to a local food bank –a registered charity or charitable organisation that is part of the Trussell Trust network. FareShare (registered charity no 110051)

SUMMER HOLIDAYS

Take it slow with these easy treats

WORKING WITH FARESHARE AND THE TRUSSELL TRUST

Did you know that Tesco has donated more than 100 million meals to FareShare and the Trussell Trust since 2013?

This summer, donations will be collected for charities and community groups supporting children and families during the summer holidays. Donate between 12 July-28 August (15-19 July in larger stores) and Tesco will top up all donations by 20%*

SCHOOL’S OUT

Keep kids busy and have some fun with this Decorate Your Own Shortcake Ice Cream Biscuit Kit 5-pack, £1.80 (36p/each).

FRESH ENTERTAINING

Whip up a refreshing salad with Watermelon Fingers 600g, £3.50 (58p/100g), and Greek Feta Cheese 200g, £1.20 (60p/100g), tossed with fresh mint and cucumber. Drizzle with balsamic vinegar for a side dish that guests will love.

Hot dog heaven

These sausages will hog the limelight

Fire Pit 10 Chicken & Maple Hot Dogs 500g, £3 (£6/kg)

Plant Chef 6 Cumberland Style Bangers 350g, £2.20 (£6.29/kg)

Fire Pit Chorizo Sausages 6-Pack 300g, £4 (£13.33/kg)

To enter, buy any Aptamil Follow On or Toddler Milk Ready to Drink product and text HOLIDAY2 , your name and postcode to 60110

Opens 00:00 28.07.2021. Closes 23:59 07.09.2021. Texts charged at your standard rate. Purchase necessary. Please retain receipt. Internet access required for receipt upload. No purchase necessary NI.

GET READY TO GO a Forest Holidays family break for 8 people WIN a Forest break for 8

IMPORTANT NOTICE: Breastfeeding is best. Follow-on milk

6 months. Use on the advice of a healthcare

for Aptamil Follow On Milk brand in the UK. To verify claim

Opens 00:00 28.07.2021. Closes 23:59 07.09.2021. UK 18+ only. NI NPN. Normal exclusions

SUNSHINE PICNICS

Dining outdoors is the new indoors

…and

for dessert

Everyone can

enjoy these glittery new cakes from Wicked Kitchen. Perfectly portable and great for sharing!

Wicked Kitchen Gold Shimmer Bakewell Slices 5-pack, £2 (40p/each)

Wicked Kitchen Chocolate Orange Slices 5-pack, £2 (40p/each)

FUN IN THE SUN

Enjoy an outdoor spread with new Beetroot & Goat’s Cheese Salad 255g, £3 (£1.18/100g), and limited-edition Tesco Finest Crinkle Cut Roast Beef Crisps 150g, £1 (67p/100g). Dip Sesame Breadsticks 125g, 84p (67p/100g), into smoky Tesco Finest Fire Roasted Red Pepper Houmous 170g, £2 (£1.18/100g), and wash down with Sparkling Raspberry & Rose Lemonade 1ltr, 50p.

TASTE FILES: SAUSAGE ROLLS

No feast is complete without these pastries

Tesco Finest 4 Smoked Bacon & Vintage Cheddar Rolls 188g, £2.30 (£1.22/100g)

Tesco Finest 4 Pork Sausage Rolls 188g, £2.30 (£1.22/100g)

Tesco Finest 4 Vintage Cheddar & Caramelised Onion Rolls 188g, £2.30 (£1.22/100g)

of f coupon on page 5

Start healing skin

Beach essentials

1 Large Summer Vibes insulated bag, £2.50*

2 F&F straw hat, from a selection in store

3 Oversized coral stripe beach towel, £8

4 Blue beach towel, £3

5 Daughters of Cornwall by Fern Britton, £5*

6 A Springtime Affair by Katie Fforde, £5*

7 Toucan parrot napkins 3ply 20-pack, £1

8 Picnic cutlery 4-pack, £1.25

9 F&F Animal print cat eye sunglasses, £7.50

10 Oversized blue stripe beach towel, £8

DISCOVER THE TRUE TASTE OF THE MIDDLE EAST

New MEZEAST meal kits have all the flavours and sauces to create an authentic meal for 3 - 4 people in 30 minutes. Just add wraps and your choice of meat and vegetables.

With MEZEAST, life is better when shared.

Born to BBQ

We speak to three chefs from Texas, Greece and Trinidad, who give us their authentic recipes made for the grill

Robin Perris

I was born into a family of fierce BBQ enthusiasts in Taylor, Texas, where everyday life was smoke pits, BBQ competitions and rodeo shows. I opened Pappy’s Texas BBQ Smokehouse in Kendal, Cumbria, with my Lancastrian husband to share those traditions. We’re all about the pit at Pappy’s, but I’ve created a classic dry rub and BBQ sauce rib recipe that is pure Texan. Perfect for sharing this summer!

Pappy’s Texas BBQ Smokehouse, pappystexasbarbeque.co.uk

‘

‘ I’m sharing generations of family BBQ tradition with this classic dry rub and BBQ sauce rib recipe. It’s pure Texan!

Serves 10

Takes 3 hrs

Cost per serve £1.40

£ ÛÛ»ã¸Û

£¸»¸ ÔÔÔ

ãÛÔ £»«ÔÉô

ãÛÔ É«É £Âè»Û

ãÛÔ ÛÁɸÔÔ«¸

ö£ Ô¸Û Ôɸ«Û

For the BBQ sauce

É«ÉÂ㨫»÷ Û»«

£Â ÔÔÔ㨫»÷ Û»« » ÷ Û㫸Û㨫»÷ Û»«

£»«»ÉóÛ £Â¨«»»«Â»÷¨ÉÔÔ »ÁÉÂÛ»«

£ ¸ã¨èÔ

£Éô Ûè£ £ tÉÛãÛè ãÛÔ ÛÁɸÔÔ«¸

For the slaw £ ô¨«ã£É 㨫»÷ Û»« £ÉãÛÉÛ»÷ £ã ãÛÔ ô¨«ãô«Âó«Â£ £ Á÷ÉÂÂ«Û ãÛÔ¸»¸ ÔÔÔ ãÛÔ £Âè»ãÛè£

1 Preheat the oven to gas 4, 180°C, fan 160°C. Combine the sea salt, pepper, garlic powder, onion granules and paprika in a deep roasting tin and evenly coat the ribs. Add 230ml water and cover tightly with a double layer of foil, then cook for 3 hrs.

2 Meanwhile, make the BBQ sauce. Put the onion, pepper and celery in a large, deep pan with 70ml water, cover, bring to the boil, then reduce the heat and cook for 30 mins. Add the garlic cloves, re-cover and cook for 30 mins more, stirring occasionally. Remove from the heat, allow to cool a little and blitz with a stick blender until smooth. Add the remaining sauce ingredients and 85ml water, mix

well and return to the heat. Bring to a simmer, stirring regularly so that the sugar dissolves. Continue to simmer for 1Ω hrs until reduced by a quarter and thickened. Remove the lemon slices with a slotted spoon and discard.

3 Mix the slaw ingredients together in a large bowl. Cover and transfer to the fridge for 1 hr.

4 Heat the barbecue until the ÁÛ ¨ó«ÉôÂÂ㨠coals are white and ashy, or a griddle pan until smoking. Spoon 1 tbsp of the BBQ sauce over each cooked rib. Finish the ribs on the barbecue or griddle for 15-20 mins, turning occasionally, until they are sticky and glazed. Serve with extra BBQ sauce and the slaw on the side.

Each serving contains

of the reference intake. See page 125. Carbohydrate 41g Protein 18g Fibre 4g

HALLOUMI

Serves 6 Takes 1 hr 15 mins plus chilling Cost per serve £1.80

ö£ Ô¸Û ¨»»ÉèÁ« Ω ãÛÔ É»«óÉ«» »£É«ÉÂ㨫»÷ Û»« £ ¢Û¨ã »¢ ÔÛ»÷É裨»÷ ¨ÉÔÔ ó«ÂãÉÁãÉÛÖè ã 㨫»÷ Û»« £ ãèãûãû«¸« »« <«ã¨Â '¸ Ûã÷»ãÛ ãÛÔ ÛÁɸÔÔ«¸ »ÁÉÂ

1 Cut the halloumi lengthways into 5mm slices and pat dry with kitchen paper. Brush lightly with olive oil and set aside. Mix the onion and parsley in a bowl and arrange the tomatoes on a serving platter. Put the tzatziki in a small serving bowl.

2 Heat the barbecue until the ÁÛ ¨ó«ÉôÂÂ㨠coals are white and ashy, or heat a griddle pan until smoking. Grill the halloumi for 1-2 mins each side, turning with tongs or a spatula, until it has grill marks on both sides but is still a bit soft to the touch. Arrange on a serving plate and cover to keep warm.

3 ,ã ã¨ãÛ É 㨠barbecue or griddle for 5 secs each side to just warm through. To ÛÛÁ»ÛÔãô«ã¨ tzatziki, avoiding the edges. Top with the halloumi, tomatoes, onion, a pinch of paprika and a squeeze of lemon juice, then wrap up.

Each serving contains

2122kJ 508kcal 28g16g5g3.1g 39% 78% 5% 51%

25%

of the reference intake. See page 125.

Carbohydrate 35g Protein 27g Fibre 6g

USE IT UP FLATBREADS

Toast

Toast leftover flatbreads and use for dips, or in this recipe: tes.co/fattoushsalad.

TEXAS-STYLE RIBS, BBQ SAUCE & SLAW

SOUVLAKI WRAPS

Energy Fat Sugars Salt Saturates

made with pork but you can also

halloumi. I grew up in Athens, where you can find

food with friends and family by the sea. After moving to London and training as a chef, I decided to bring my brand of souvlaki to my new home. I set up a food truck in 2013; now you can find us in Victoria Park on Sundays.

The Grilling Greek, thegrillingreek.co.uk

Every time I eat souvlaki, it just takes me back home to sharing good food with friends and family by the sea

PHOTOGRAPHY

Halloumi souvlaki wraps p27

Brian Danclair

I grew up in Trinidad and Tobago, then moved to Washington DC aged 19 to train as a chef. My grandmother was my biggest inspiration. She lived to 100 and always inspired me to cook: I got my love of food and people from her. I moved to London in 2001 and opened Fish, Wings and Tings in Brixton in 2012. Spices and smoke were born for each other, like rum and coke. I love the combination.

Fish, Wings & Tings fishwingsandtings.com

GIVE ME MORE! +

Find lots more great barbecue recipes at tes.co/BBQ

REGGAE DRUMSTICKS WITH PINEAPPLE CHUTNEY

Serves 6

Takes 50 mins plus marinating Cost per serve £1.54

12 chicken drumsticks

2Ω tbsp jerk seasoning

Ω tbsp garlic powder

Ω tbsp smoked paprika

1 tsp salt

125ml smoky BBQ sauce

For the pineapple chutney

1 large pineapple, peeled, cored and diced into 1cm pieces

250g caster sugar

100ml distilled white vinegar

1 tbsp medium curry powder

1 lime, juiced «Û÷¨«»»«Â»÷¨ÉÔÔ

1 Put the drumsticks in a large bowl with the jerk seasoning, spices, salt and BBQ sauce. Mix well, cover and

marinate in the fridge for 30 mins. Preheat the oven to gas 9, 240°C, fan 220°C. Put the chicken on a baking tray, discarding any leftover marinade, and cook for 30 mins.

2 Meanwhile, put the chutney ingredients in a saucepan and bring to the boil for 2 mins, stirring occasionally. Remove from the heat and leave to cool. Pulse in a food processor until smooth, transfer to a bowl and set aside.

3 Heat the barbecue until the ÁÛ«ÉôÂÂã¨É»Û white and ashy, or heat a griddle pan until smoking. Cook the drumsticks in batches for 15 mins, turning every so often. Set aside and cover with foil while you cook the rest. Serve with 1 tbsp chutney.

Each serving contains

of the reference intake. See page 125.

TALK OF THE TABLE

Think outside the barbecue box with a build-your-own burger bar and some refreshingly different treats on the side

DIY BURGER BAR

1

THE AMERICAN Top a double stack of Red’s American style beef patties with cheese slices. Pile in a toasted brioche bun with lettuce, tomato, red onion slices and pickles.

2 THE GOURMET Mix a little harissa with mayonnaise and spread on a burger base. Add a GBK beef patty, slices of avocado and crumbled feta for a surprisingly different flavour combo.

3

THE VEGGIE Barbecue a large field mushroom then top with President Brie and melt under the grill until bubbling. Top with red onion relish and rocket. Serve in a ciabatta bun.

Keep a box of Red’s True Barbecue American Style Classic Almighty Beef Burgers 284g, 2-pack, £2.75 (£1.38 each), in the freezer. They cook from frozen so are handy to have ready for a barbecue at a moment’s notice.

1

These meaty GBK 100% British Beef Gourmet Burgers 284g, 2-pack £3.50 (£1.75 each), are inspired by the patties you get when dining in the chain’s restaurants. They are 99% beef with just a pinch of salt and pepper.

Chilli fans will love Frank’s Red Hot Original Sauce 148ml, £1.50 (£1.01/100ml). Aged cayenne peppers are blended to give a feisty sauce that’s the ideal balance of flavour and heat. Use it to turn any barbecue up a notch!

Pick a cheese that has universal appeal. Président Le Brie 200g, £1.90 (95p/100g), has a buttery smooth texture and delicate creamy taste that make it ideal for melting on burgers or adding to salads.

2

3

ADVERTISEMENT PROMOTION

Step aside crisps, there’s a new nibble in town. Graze Smoky Barbecue Crunch 104g, £2.99 (£2.88/100g), is a moreish mix of barbecue-flavoured peas, crunchy corn chips and chilli corn.

Make sure there’s a bottle of Red’s Kansas City Style BBQ Sauce 320g, £2 (63p/100g), on your sauce table. It’s packed with sweet and smoky flavours that pair gloriously with barbecued meats.

Smooth dark chocolate meets crunchy salted caramel, side by side in one tub, with extra sauce and extra crunch. Häagen-Dazs Duo Dark Chocolate & Salted Caramel Crunch 420ml, £4.80 (£1.14/100ml)

Cool down with Rowntree’s Fruit Pastilles Lollies 4 x 65ml, £1.90 (73p/100ml), stacked with five refreshing flavours. Suck through iced layers of pineapple, orange, lemon, raspberry and blackcurrant.

The summer holidays call for simple, reliable dishes that flex with your plans. Whether that’s a picnic, barbecue or a weekend lunch, my easy summer dishes won’t get in the way of the fun

Don’t miss Jamie’s fourth recipe, Spiced chicken & rice traybake –visit tes.co/chickenricetraybake.

Jamie ’ s

S U M M E R SUMMER

O F F U N OF FUN

The Tesco health ambassador’s brilliant ideas for delicious meals showcasing his favourite veg

ORANGE, CHICKPEA & MOZZARELLA SALAD

Serves 4, or 8 as a side

Takes 20 mins

Cost per serve £1.19

400g tin chickpeas

130g garlic ciabatta slices

1 tbsp extra virgin olive oil Ω tbsp balsamic vinegar

250g ripe tomatoes

2 oranges

10g fresh mint

60g mixed salad leaves

120g mozzarella

1 Preheat the oven to gas 7, 220°C, fan 200°C. Drain the chickpeas and cut the garlic ciabatta into bite-sized chunks. Scatter it all on a large baking tray and bake for 10-12 mins until slightly golden.

2 Meanwhile, make a quick dressing by mixing the olive oil and balsamic vinegar together, then season.

3 Roughly chop the tomatoes, and peel and segment the oranges, squeezing the juice from the membrane into the dressing. Put the tomatoes and oranges in a large

most of the mint leaves, then add them. Add the salad leaves and gently toss together with the dressing, crispy garlic bread and chickpeas.

4 Tear over the mozzarella, scatter over the reserved mint leaves and serve.

Each serving (for 4) contains

322kcal 13.4g6.0g13.1g1.1g 19% 30% 15% 18%

of the reference intake. See page 125. Carbohydrate 36.2g Protein 14.1g Fibre 6.2g Source of vitamin C, which supports the normal function of the immune system

Easy swaps

Swap the mozzarella for feta, or a dollop of cottage cheese.

‘Make fruit the star of the show in a savoury salad perfect for light summer lunches, or as part of a barbecue spread. This dish is full of colour and texture, thanks to juicy ripe tomatoes, creamy cheese, crunchy croutons and a quick zingy dressing’

ROASTED PEPPER & HARISSA FILO QUICHE

Serves 6 Takes ¨Á«ÂÛ

Cost per serve

2 tsp olive oil

200g frozen peas

8 large free-range eggs

460g jar roasted peppers

2 tbsp harissa paste

400g asparagus

125g feta

250g filo pastry

1 tbsp clear honey

60g mixed salad leaves, to serve (optional)

1 V¨ã ã¨Éó ãÉ £Û ¢Â'ÛÁ ¢ ÷«Â£ Ô ô«ã¨ãÛÔ É»«óÉ«» /ÂÂÉã¨Ô ɫ» ã¨ÔÛ ¢ÉÁ«ÂÛã¨Â«Â ¢ۨ èÂÉ»ôã

2 ¸ 㨣£Û «ÂãÉ»£Á«ö«Â£ Éô»Âã ô«ã¨¢É¸«Â ã¨ÔÔÔÛÔã ÷ ô«ã¨ ¸«ã¨Â ÔÔÂ㨫»÷ Û»«ã¨Â ãÉ ã¨££Û ô«ã¨ 㨨«ÛÛ ÔÛc«Á ã¨ôÉÉ÷ÂÛ É㨠ÛÔ£èÛ»÷¨ÉÔ ã¨Ûã»¸Û »ó«Â£ ã¨ã«ÔÛ ô¨É»ÂãÉ ã¨Éô»èÁ»«Â ÁÉÛã É¢ 㨠¢ãÛÛÉ ô«ã¨Ô«Â¨ É¢ Û»ã ÔÔÔÂÁ«ö ãɣ㨠3 >÷Û¨ã É¢»É Éóã¨Û ÂèÔ ã¨Û«Û É¢ 㨢 ÷«Â£ Ô èÛ¨«Â£ ô«ã¨ É«»ãô¨ »÷Ôã«Â£ èÂã«»»» ã¨Û¨ãÛ

»ÉôÉ ã Ö諨Ԣ㠢ɻ¢ÛÉ «ÂÂÛ ÉÛèÁÁ ÷ Á«ô¸ Á»ÛVÔÔ «ÂÁ«ÂèãÛã¨ÉóÂÉÛ ã¨ôɸ»ó«Â£ ÷Éè ô«ã¨ÂÛ÷ ó£ Ô¸«ÂÂÔ»èÛ »ÉãÛ É¢ ãÛã÷ »¢ãÉóÛ ãɶÉ÷ ã¨Âöã÷

èÛèÔD¸Ûèã¨Û¨ãÛ Éóã¨ÛÉ¢ ã¨Ô£É

èÔ ã¨Û«Û ÛÉ «ãÂÉÂã«Â 㨠»»«Â£>óã¨£Û ãÉ ¨Â£ Éóã¨ÔÂ

4 VÉè«Â 㨣£ Á«öãèÛԫ¸» Éóã¨Á«Â«Â£ ¢ãÛè¨ èÔ ã¨öÛÛ ÔÛã ÷èÛ¨ ô«ã¨ É«» ¸¢É¨èÂã«» £É»Â

5 «ûû»ã¨Ö諨ô«ã¨»«ãã» ¨ÉÂ÷»óãÉÛã ¢É Á«ÂÛ¢ÉÛ»««Â£ Éèã ÉÂãÉÉãÉ Û»«] ó ô«ã¨Á«öÛ»«¢ ÷Éè »«¸

Each serving contains

1581kJ 378kcal 18.4g6.0g8.0g1.8g 26% 30% 9% 30%

19%

of the reference intake. See page 125.

Carbohydrate 35.0g Protein 20.4g Fibre 4.8g High in protein, which supports the maintenance of muscle mass

«ÛÔ÷ Ôɸ Á«Â«Â ÂÉÁã«Û㫸÷ Ûèè¨÷ ó£Â ¢Û¨ ¨ÛÉÁ«Â«Â ã¨«Û ó«Âã ÂÉÉ» Û»¢è»» É¢ö«ã«Â£ óÉèÛÂãöãèÛ Â¶É÷ «ã ¨Éã ÉÉ»

CRISPY PORK NOODLE SALAD

Serves 4 Takes Á«ÂÛ Cost per serveŸ

150g dried rice noodles

4 tbsp unsalted peanuts

30g pack fresh mint

2 limes

3 tbsp teriyaki sauce

3 tsp vegetable oil

400g lean pork mince

3 tbsp sweet chilli & garlic sauce

2 x 320g packs vegetable stir-fry mix

1 Prepare the noodles to pack instructions, then drain, cool under cold running water and set aside. Crush the peanuts with a pestle and mortar; pick and roughly chop most of the mint leaves. Zest and squeeze the juice of 1 lime into a small bowl, add the teriyaki sauce and a splash of water, then mix until combined.

4-5 mins until tender, then add the noodles and teriyaki-lime sauce and toss together for 1 min more.

2 Place a non-stick frying pan on a medium-high heat with 2 tsp oil. Add the pork mince and stir-fry for 5-6 mins, breaking it up with a wooden spoon, until browned. Add the chilli & garlic sauce and the chopped mint. Cook, stirring, for 1-2 mins until the pork is sticky and crisping up.

3 Meanwhile, place another large non-stick frying pan on a high heat with 1 tsp oil. Stir-fry the veg for

4 Divide the veg and noodles between plates, add the pork and scatter with the crushed peanuts and remaining mint leaves. Serve with lime wedges for squeezing.

Each serving

WINWE WANT TO SEE WHAT YOU’VE BEEN COOKING

&É÷Éè¨ÂãÉ ô«ÂÛ«£ÂÉÔ÷ É¢ :Á«Û Éɸ7 WaysÔ»èÛ É»«Â»ÛÛ óÉ訢É㨠:Á«K»«óÉɸ ÷ ]¨Éɻۨ÷ÉèóÛ«É ɢ ÉÂÉ¢ :Á«Û«ÔÛ ¢ÉÁ ãÛɶÁ«É»«óÉ /ÂÛã£Á ô«ã¨ #TescoandJamie Â#TescoJamie ChallengeKÔÂÛÉÂ:è»÷»ÉÛÛ ÉÂè£èÛã h< É»÷Ÿ&ɢ軻 ãÁÛ ÂÉ«ã«ÉÂÛó«Û«ã ãÛÉãÛɶÁ«¨»»Â£

Summer moments

Next-level entertaining

Impromptu picnics or sunshine garden dinners… make this summer’s gettogethers really special with Tesco Finest

Who said hosting has to be stressful? Even if it’s another picnic in the park, your spread can be spectacular… yet simple to put together, thanks to the huge Tesco Finest range that includes restaurantquality food that’s easy to prepare.

How about roasting a Tesco Finest British Crackling Pork Loin Joint? It’s outdoor-bred and hand-scored for crispy crackling every time. It’ll upgrade your sarnies in an instant! And, because we know plans change, you can freeze it either before or after cooking if you need to, so nothing gets wasted. Find this and lots of other Tesco Finest summer treats in store now and take alfesco dining up a level.

Tesco Finest Strawberries 300g, £2.50 (83p/100g)

STUNNING SANDWICHES

>Éɸ«Â£ ¢É »ÉôÉ ã ¨«£¨ impact lunch? Roast Tesco Finest British Crackling Pork Loin Joint £7/kg, to pack instructions. Carve and serve with slices of Sourdough Bloomer, £1.70, slow-roasted Tesco Finest Piccobella Tomatoes 220g, £1.50 (68p/100g), and vibrant Tesco Finest Basil Pesto 130g, £2.50 (£1.92/100g). That’ll make an unforgettable sandwich!

DOCG, £10

Tesco Finest Vintage Cheddar & Caramelised Onion Quiche 420g, £3.10 (74p/100g)

HOST’S TIP

Have Tesco Finest Manchego Gran Reserva and Tesco Finest Parma Ham on hand for luxury cheese and ham sarnies.

Tesco Finest Prosecco Superiore Valdobbiadene

Step-by-step

Coronation chicken pie

Take this British favourite to the next level and turn it into the ultimate picnic centrepiece

CORONATION CHICKEN PIE

Serves 12

Takes 2Ω hrs plus overnight chilling

Cost per serve £1.22

vegetable oil, for greasing

2 tsp ground cumin

2Ω tsp ground coriander

3 tsp garam masala

2 tsp ground turmeric

250g Greek-style yogurt

2 x 600g packs skinless boneless chicken thighs

£ ¢Û¨É«Â»÷

chopped

500g spinach

1 small garlic clove, crushed ÛÁ»»¨«»»«Â»÷¨ÉÔÔ

1Ω x 425g tins sliced mango, drained »«Á»÷ ûÛã ¶è« Ô»«ÂÉè ¢ÉèÛã«Â£ 550g pack ready-rolled shortcrust

pastry

375g pack ready-rolled shortcrust

pastry

1 egg yolk

2 tsp nigella seeds

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper. Grease a 2lb (900g) loaf tin (about 8cm deep) with oil, and line the base and short sides with a strip of baking paper, leaving 10cm overhang on each side.

2 Put the cumin, ground coriander, 2 tsp garam masala and 1Ω tsp turmeric in a large bowl; season and add 125g yogurt. Mix to combine well, then add the chicken; mix to coat (pic A). Lay the chicken on the tray and bake for 25 mins until cooked through. Leave the oven on for step 6. When cool enough to handle, shred the chicken into strips (pic B).

3 Put the remaining yogurt and ground spices in a mixing bowl; season and stir. Add the chicken and fresh coriander and toss to coat; set aside. Put the spinach in a colander; pour over boiling water to wilt. Cool a little, then squeeze as much water out as possible. In a bowl, combine with the garlic and half the chilli. In a separate bowl, toss the mango with the remaining chilli and the lime zest and juice.

4èÛã ã¨ôɸ Ûè¢ô«ã¨Éè then roll out the large pack of pastry to 30 x 40cm. Place the loaf tin in the centre, with the long sides parallel to the long sides of the pastry. Cut 4 diagonal lines out from each corner of the tin to the corners of the pastry, then cut a 3cm wedge out from each corner of the tin (pic C). Remove the tin, fold the short ends into the centre, followed by the long ends, then lift into the lined tin (pic D). Unfold the long ends up the sides, then the short ends; pinch the seams to seal (pic E).

5 Spoon one-third of the chicken mix into the tin and press down. Lay over half the mango, then half the spinach. Repeat, pressing each layer down. Finish with the remaining chicken.

6 Roll out the small pack of pastry Âèã ãÉã ã¨ãÉÔ É¢ ã¨Ô« Whisk the egg yolk with Ω tbsp water and brush the edges of the pastry with it. Lay the pastry over the pie and press down to seal. «ÁÔ ã¨£Û£ô«ã¨ apart (pic F). Reroll excess pastry to make decorations, if you like, sticking them on with eggwash. Brush the whole lid with eggwash and scatter with the nigella seeds. Cut a few steam holes, then place on a baking tray and bake for 1 hr. Cool in the tin on a wire rack, then cover and chill overnight. Use the paper to lift out the pie to serve.

A MARINATE THE CHICKEN

Coat the chicken in the spicy yogurt mix. To boost the óÉèÛ÷ÉèÂÉ ã¨«Û èÔ ãÉ 24 hrs in advance and keep covered in the fridge.

C CUT THE PASTRY

Cutting a wedge from the pastry helps when lining the tin, as it gets rid of the excess. Cut a 3cm wedge out from each corner, with the points touching the corners of the tin.

E PINCH THE SEAMS

Pinch the seams together

ÛÉ ÂÉ»»«Â£ÂÛÔÛ ã¨ pie bakes. You should have a 5cm overhang on all sides.

B SHRED INTO STRIPS

Once roasted, shred the chicken into 1cm-wide pieces using 2 forks and toss in any »¢ãÉó ¶è«Û /ã ô«»»Û« to shred if still slightly warm.

D LINE THE TIN WITH PASTRY

Carefully lift the folded pastry into the bottom of the tin so that you can unfold it without breaking or stretching it.

F CRIMP THE EDGE

Fold the pastry overhang into the centre; pinch against the pastry lid to seal. Press the edge of the pastry Éô Éèã ô«ã¨Â£ ã¨Â ôÔ£Âã¨èÁÉèÂ㨠Û㣠ÔÛÛ ãɣ㨠YÔã

Chocolate & peanut butter

upside-down cones, p46

Ice creams

FUN TUBS

Move over 99s! Try these easy ideas to make shop-bought ice cream your own

MAKE THE COVER

Ceramic

(2-pack)

WE USED

Nutty

6 x 40g, 89p (37p/100g)

ramekin, £1.50

Nougat

Caramel Snack Bars

COOK’S TIP

Take the stress out of serving ice cream to a crowd by pre-scooping it. Freeze the balls in a single layer on a baking tray until needed. It will speed up serving and stay colder for longer while you decorate.

WE USED

Tesco Finest 12 Strawberry and Cream Meringue Shells, £2 (12p/each)

Strawberry shortcake, p46

Chocolate Brownie Bites 20-pack, £1.80 (9p/each), or 2 for £3 for Clubcard holders*

CHOCOLATE

& PEANUT BUTTER

UPSIDE-DOWN CONES

Serves 8 Takes 15 mins Cost per serve 50p

1Ω x 900ml tubs vanilla ice cream 20g sweet and salty popcorn

120g (8 tbsp) smooth peanut butter

8 tbsp chocolate sauce

Âèãã÷ ÂÉè£ãÁ»Û»÷

sliced

Ÿ ôÉÂÛ

1 Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, then scatter over the popcorn.

2 Microwave the peanut butter in a small, heatproof bowl for 10-20 secs until runny. Drizzle it over the ice cream along with the chocolate sauce.

3 Top with the sliced nutty nougat Á»ÛÂÔèãôÉ upside down on each to serve. Each serving contains of the reference intake. See

STRAWBERRY SHORTCAKE

Serves 8 Takes 15 mins

Cost per serve 98p

1Ω x 900ml tubs strawberry & cream ice cream

£ ÔèÂÂã Ûãô«Û»÷ sliced

8 mini shortcake bites (from a 20-pack)

8 Tesco Finest strawberry & cream meringue shells (from a 12-pack)

8 tbsp Tesco Finest raspberry coulis 40g white chocolate buttons

1 Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, and scatter over the strawberry slices.

2 Crumble over a shortcake bite and place a meringue shell on each, then drizzle with 1 tbsp raspberry coulis and top each with 5 chocolate buttons to serve.

Each serving contains

the reference intake. See page 125.

BLACK FOREST BROWNIE SUNDAE

Serves 8 Takes 15 mins Cost per serve £1.06

160g (8 tbsp) cherry conserve 900ml tub triple chocolate ice cream 400g fresh cherries, 8 kept whole, the rest destoned and halved

8 chocolate brownie bites (from a 20-pack)

8 tbsp chocolate sauce 30g pot triple chocolate curls

1 Spoon the cherry conserve into a small, heatproof bowl and microwave for 10-15 secs until runny.

2 Divide the ice cream between 8 small bowls or glasses, putting 1 large scoop in each. Scatter with the cherry halves and drizzle each with 1 tbsp warmed cherry conserve.

3 Crumble a brownie bite over each, drizzle with 1 tbsp chocolate sauce and top with a sprinkle of chocolate curls. Finish with a whole cherry to serve.

Each serving contains of the reference intake. See page 125. Carbohydrate 55g Protein 3g Fibre 2g

Go Cook ice cream scoop, £6

WITH A

WIN A TRAINING SESSION

T E

FOR YOU AND 5 FRIENDS. ALL PARTICIPANTS WILL NEED TO BE 18 YEARS OR OVER.

TEXT TO WIN

Text TeamGB2, your full name & postcode to 60110

by 17.08.21. Texts charged at your standard rate

No purchase necessary

Opens 27.07.21. Closes 11:59pm 17.08.21. UK 18+ only. Normal exclusions apply. 1 winner randomly drawn wins a “Train with Team GB” experience for up to 6 adults (aged 18+) in London, with 1x Team GB athlete & 1x coach. Experience will last for up to 2 hours, & will include a training session, Q&A & meet & greet. c÷ÔÉ¢ ÛÔÉ ãÛã«ó«ã÷ÔÂÂã ÉÂ㨻ãɨ Eɨɫɢ㨻ãÉɨ EÉ Ô ã«è»»ó» É¢ ãÂÛÛÖè«V«û«Â»èÛÉÂã«èã«É ãÉôÛ ãó»Á»Û«Â¸Û V«ûô«»» ã¸Ô»ÉÂô¸÷ Éô¸Â÷Ûè¶ã ãÉÂ÷Éó«è»Û£è»ã«ÉÂÛ É£è«ÂÂã ÷ ÔÔÛÉ cÁÛÂÉ«ã«ÉÂÛã ¨ããÔÛãÛÉÉÁãÛÉÉÁÔã«ã«ÉÂÛVÉÁÉãcÛÉ ]ãÉÛ >ã

In the spotlight

Pick of the bunch

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

CHOOSE THE RIGHT FIZZ

Here’s the lowdown on the top three sparklers to help you pick the one for you.

Spain: CAVA

Often the cheapest option when it comes to sparkling wine, this doesn’t mean that cava is lower in quality. It’s made using the same method as Champagne (known as the Traditional Method) but uses different grapes that are local to Catalonia. Approachable, fresh and fruity. Cava Brut Non Vintage, £5.75

France: CHAMPAGNE

Champagne styles depend on the length of ageing, proportion of each grape used (Chardonnay, Pinot Noir, Pinot Meunier) and where the grapes were sourced. If you like finer bubbles, the second fermentation in the bottle creates a more delicate fizz. Tesco Finest Premier Cru Brut Champagne, £20

Italy: PROSECCO

Typically fruity with light floral notes, prosecco has larger bubbles than cava or Champagne. For a high-quality prosecco, look out for ‘Superiore’ on the label. Valdobbiadene is recognised as one of the best areas in the region. Tesco Finest Valdobbiadene Prosecco Superiore DOCG, £10

A RED FOR SUMMER

If you’ve

ever tried

that

a red wine

tasted supersmooth and ultrafruity,

you may have

encountered carbonic maceration. Uncrushed grapes are blanketed with carbon dioxide so fermentation happens inside them. This results in soft, light reds with lots of fresh fruit flavours, perfect for summer. Try this Beaujolais, £5, and see what you think.

{Wine dictionary} Corked

Corked wine lacks the fruity character you’d expect and instead displays musty aromas. It doesn’t mean there’s cork in the wine – the word refers to a taint that negatively impacts the flavour and smell.

Holiday in a bottle

Transport yourself to South West France with just one sip

Known for its fabulous wine, traditional cuisine and international jazz festival, there are endless reasons to visit Gascony in South West France. Nestled between the Atlantic Ocean and the foothills of the Pyrenees, it is also called Little Tuscany è ãÉ «ãÛ ó«Â÷»» ó»»÷Û ¨«»»Û

‘The rainy spring season, plus warm summer days and cool nights, are the perfect conditions to grow Colombard and Gros Manseng –the signature grapes of this region,’ says winemaker Christine Cabri. ‘The weather, combined with 㨣«ÉÂÛ« Âã ÛÉ«» ã÷Ô Û produces outstanding wines. Clay soil holds water through the summer, bringing elegant vegetal notes (asparagus, green pepper, fresh peas) to the wines, as well as structure and freshness. Sandy soil creates wines with delicate fruity aromas, complexity and length on the palate. This Côtes de Gascogne (above right), full of lime blossom and «ã èÛóÉèÛ«Û ÷ «ÛÔ ô«ã¨ ¢ Û¨«Â£Â«Û¨ c¨Ô ¢ ã«Â¸ to end a long day’s work.’

The Gascony region French wine

Tesco Finest Côtes de Gascogne, £6.50 HEAVENLY MATCHES

‘It’s fantastic with seafood: fish pie or crab work really well,’ says Christine. ‘It’s great with goat’s cheese too, but I also love it on its own.’

‘

I love the smell of white peach that fills the winery in the morning during the first part of the fermentation

‘

Christine Cabri, winemaker

In the event of unforeseen circumstances or covid restrictions preventing travel, alternative travel dates will be oered in the first instance. If the trip has to be cancelled a cash alternative will be oered. See full T&Cs for details.

purchase necessary

Sip into summer

Get the party started with the season’s top drinks and cocktails

TOP TIP

Give your cocktails the wow-factor with a sugar rim. Simply run a slice of lemon around the rim, then push the glass into granulated sugar and leave to set.

Gin & Lemon

New products

Cheers to that!

The trends and bold new flavours to put on your must-try summer drinks list

Real sparklers

Hard seltzers are this season’s on-trend drinks. Made from alcoholic sparkling ôã ô«ã¨ Âãè»óÉèÛ ã¨÷ a fab option for hot summer days.

1 The new raspberry flavour of this sparkling alcoholic drink is perfect for summer. Made with real fruit flavours, it’s a lovely thirst-quencher.

Mike’s Hard Seltzer Raspberry 4 x 330ml, £7 (53p/100ml)

1.7 units and 100kcal/330ml (30kcal/100ml) 2

2

Made using the brand’s own CraftedClear™ alcohol, this is a fun and fruity option that ticks all the boxes for outdoor socials. Bodega Bay Hard Seltzer Cherry, Mango & Goji Berry 4 x 250ml, £7 (70p/100ml) 1 unit and 73kcal/250ml (29kcal/100ml)

3

Packed with luscious tropical flavours that will transport you to a faraway beach in just one sip, this four-pack is ideal for get-togethers. Smirnoff Seltzer Mango & Passion Fruit

4 x 330ml, £8 (61p/100ml)

1.6 units and 72kcal/330ml (22kcal/100ml) 3

4

Kick back with a smoothtasting yet zingy alcoholic sparkling water with distinctive natural flavours and a gentle fizz. Topo Chico Hard Seltzer Tangy Lemon Lime 4 x 330ml, £8 (61p/100ml)

1.6 units and 96kcal/330ml (29kcal/100ml)

POWER TO THE SOUR

Gin & Lemon Sherbet

Add 30ml lemon juice to a cocktail shaker with 10ml double-strength lemon squash and 50ml Tesco Finest The Melodist Gin.

]¨¸ô»» VÉè«ÂãÉ£»ÛÛ»»ô«ã¨ ice

Top up with 50-100ml cloudy lemonade and garnish with lemon half-moons. Serves 1

2 units and 120kcal per cocktail* (61kcal/100ml)

THAT’S THE SPIRIT

Make cocktails a breeze with these top bottles

This new gin is only made in small batches, so you’d better move fast to get one! Spiced with a citrus finish, it makes a great Celestial Spritz: mix equal parts gin and sparkling wine, and top up with tonic water; finish with slices of cucumber and a lemon wheel.

Hendrick’s Lunar Gin 70cl, £35 (£50/ltr) 1.1 units and 61kcal/25ml (244kcal/100ml)

Here’s something special indeed from the distiller of the year. Made by a tiny island community and finished in exotic rum casks, this smooth, vibrant whisky delivers layers of vanilla, fudge and coconut flavours with a hint of tropical notes.

Jura Single Malt Scotch Whisky Rum Cask Finish 1ltr, £40 1 unit and 56kcal/25ml (224kcal/100ml)

GET SET FOR A SUMMER OF SPORT

The Olympics are ready to start! Toast the fun with these drinks

Cloudwater has collaborated with four up-andcoming microbreweries on this four-pack that showcases exciting single-hop IPAs, including this one from Queer Brewing. Cloudwater IPA Collaboration Pack 4 x 440ml, £10 (57p/100ml) 2.6 units and 242kcal/440ml* (55kcal/100ml)

Grolsch has been given a new look for the summer. It’s now double-brewed for double the óÉè ¶èÛã ÛÉÁ ÛÂ¸Û Grolsch Premium Pilsner Beer 4 x 440ml, £4.50 (26p/100ml) 1.8 units and 159kcal/440ml (36kcal/100ml)

This lightly sparkling cider, made with 100% British apples and with a fresh apple aroma, is carefully crafted for a perfect balance between sweet and dry. Inch’s Cider 500ml, £2 (40p/100ml) 2.3 units and 215kcal/500ml (43kcal/100ml)

Whether you’re a fan of the Caribbean cocktail or the popular liqueur drink, you’re going to love this blend of Irish cream, tropical coconut and sweet pineapple. It’s lovely simply served over ice and enjoyed as a drink, but it’s also worth trying poured over ice cream or frozen fruit.

Baileys Colada 70cl, £16 (£22.86/ltr)

1.7 units and 313kcal/100ml

RAISE A GLASS

Produced from a blend of Bobal, Tempranillo and Garnacha grapes, this new Spanish wine is one you need to try this summer. Campo Viejo Winemakers’ Blend 75cl, £8, is made by three signature vintners who have come together to create ‘the ultimate red blend’. Smooth ô«ã¨ É»¢è«ãóÉèÛ ô»» be enjoying it with grilled salmon.

1.7 units and

Alfresco fun

Wherever you’re heading, take the fun times with you with these easy, ready-to-drink options

Picnic in the park

Great drinks to enjoy with nibbles on a blanket

5

PICKS TO MIX

Pack up a tapas selection to go – there’s a great choice in store. We picked Feta-stuffed peppers, Kalamata & green olives with feta, a Spanish tortilla, and Gouda & chorizo rollitos. For freshness, add watermelon slices.

1A picnic in the sunshine calls for a cool, crisp beer – and this one is a firm favourite. A full-bodied premium lager with a clean taste, it goes well with spicy snacks, smoked salmon and savoury nibbles. Heineken Lager 12 x 330ml, £11 (28p/100ml)

1.7 units and 139kcal/330ml (42kcal/100ml)

2

Enjoy the sunshine with friends –and a delicious gin fizz. This one takes it to the next level as raspberry gin liqueur is paired with sparkling wine to create a lovely celebratory drink. Chill well and pop it in the picnic basket. Edinburgh Gin Raspberry Gin Fizz 250ml, £2 (80p/100ml)

1.5 units and 195kcal/250ml (78kcal/100ml)

3 When you want an easy-drinking option that’s full of flavour, try a hard seltzer. Apple, ginger and açai berry combine in a super-summery drink that’s vegan and gluten-free with no added sugar or artificial flavours. Bodega Bay Hard Seltzer Apple, Ginger & Açai Berry 4 x 250ml, £7 (70p/100ml)

1 unit and 73kcal/250ml (29kcal/100ml)

4

Sweet and sparkling is what hits the spot at a summer picnic. This blend of gin and crisp rosé wine, infused with rhubarb-flavoured water and natural botanicals, makes for a drink that’s ideal for sipping in the sun. Blossom Hill Gin Fizz Rhubarb 200ml, £2.50 (£1.25/100ml)

1.7 units and 124kcal/200ml (62kcal/100ml)

5 Try a fruity addition to your picnic with this lightly sparkling rosé cider. Produced from blush-red Herefordshire apples, it has a beautifully fresh, medium-sweet flavour. Serve it cold or frozen as a frosé, served with chopped strawberries. Strongbow Rosé Cider 4 x 440ml, £4.75 (27p/100ml)

1.8 units and 189kcal/440ml (43kcal/100ml)

6 This new, easy-drinking Spanish red is made with 100% Tempranillo grapes but has a lovely New Worldstyle taste. Pair with a cheese and charcuterie platter or a selection of savoury bites for a match made in heaven. Casillero del Diablo Tempranillo 75cl, £8 1.8 units and 104kcal/125ml serving (83kcal/100ml)

Garden parties

Gin is still where it’s at this summer

DIG IN! Make a big bowl of salad. Our Summer salad with feta, peach & avocado is ideal for guests to help themselves, and is great served with slices of olive ciabatta.

GIVE ME MORE!

Find the recipe for this summer salad at tesco.com/recipes

1

Enjoy this naturally flavoured blackberry and raspberry gin and tonic outdoors. It’s a perfectly balanced, bar-quality drink to have wherever you are. Best served chilled, over ice, with a lemon wedge.

Bombay Bramble Gin & Tonic 250ml, £2.50 (£1/100ml) 1.6 units and 158kcal/250ml (63kcal/100ml)

2

Eight generations of family distillers and more than 250 years of production heritage make this gin a winner. And it’s bang on trend too with its fruity flavours. Serve as a G&T with slices of kiwi fruit. Whitley Neill Watermelon & Kiwi Gin 70cl, £26 (£37.14/ltr) 1.1 units and 64kcal/25ml (256kcal/100ml)

3 This vibrant blood orange gin mixed with tonic has been created by Desmond Payne, one of the world’s most experienced gin distillers. The bittersweet orange chimes perfectly with the gin’s juniper flavour. Beefeater

London Gin & Tonic Blood Orange 250ml, £1.80 (72p/100ml) 1.3 units and 146kcal/250ml (58kcal/100ml)

Going out

Moments I’ve missed

Two drinks gurus reveal what they’ve missed this past year – and what they’ll be mixing this summer

‘I missed so much in lockdown. For a start, being in crowded bars; who knew that was a desirable thing! I’ve missed other people cooking my dinner or making me a drink. As a recipe writer, I didn’t realise how much / ôÛɫ£«ÂãóÉèÛ and ideas every time I ate anywhere new. I’m also looking forward to sampling what great chefs and bartenders can do. There’s just something so joyful about watching someone who’s really good at their craft.

NEW RULES

/«ۨ ô«ã«Â£ Á÷ Éɸ Solo: How to Work Alone (and Not Lose Your Mind), at the £«Â«£ É¢ ã¨Ûã »É ¸Éô last year. At the time, we had a house rule that we didn’t drink from Monday to Friday, but there were times when that rule had to be suspended to help get over a bad day! So it’s been £ã ãÉ»»÷ £ã Éèã ãÉ ã¨ÉÛ usual pressure-valve releases of bars and restaurants.

The cocktail I’m going to enjoy in the garden with friends is my Summer Sour –tequila and lime juice, shaken with egg white and topped with Angostura bitters. It’s exactly the right kind of drink to sip as the sun goes down.’

‘The buzz is what I’ve missed most. Where we serve drinks, everyone is there to have fun. I was a wedding photographer before setting up an events bar, and I always say I’ve gone from being the least popular person at a wedding to the most popular – so I’ve missed being in demand, if I’m honest!

MAKING UP

‘Our job is a real privilege. We’re with people on their important milestones and there will be a lot of making up for all those missed moments this summer. But I did keep my hand in the cocktail business over lockdown – we branched

out into postal cocktails, so I’ve done lots of recipe developing. ‘The drink I’ll be enjoying when we’re back out at events is an Old Cuban – rum and lime juice with prosecco. It’s described as what a Mojito wants to be when it grows up!’

Find the full recipes for these drinks, plus lots more cocktail inspiration, at tes.co/drinkshub or simply scan the QR code here.

Sam’s Old Cuban

Rebecca’s Summer Sour

Rebecca Seal is a recipe writer, and food and drink journalist

Sam Fitch owns vintage mobile Airstream events bar, The Buffalo

Grill stars

There’s nothing like a summer barbecue – and these are the drinks that will go perfectly with whatever you’ve got cooking over the coals

Match with smoky and sweet dishes

1

Keep the fun times going for longer with Birra Moretti Zero – all the great taste of beer, with no alcohol. A flavourful thirst-quencher, this smooth beer hits the spot and goes well with dishes like pork ribs. Birra Moretti Zero 4 x 330ml, £4 (30p/100ml) 0 units and 66kcal/330ml (20kcal/100ml)

2

This fruity IPA brings out the smoky flavours of grilled food, going down a real treat with a chicken kebab. Notes of pineapple and mango are mixed with a hint of tangerine. BrewDog Hazy Jane New England IPA 4 x 330ml, £5 (38p/100ml) 1.5 units and 142kcal/330ml (43kcal/100ml)

3

For a lively twist on a classic cider, this is a great choice. Tangy pineapple, mango and passion fruit will bring out the sweet flavours in food. Lovely on a sunny afternoon. Kopparberg

Mixed Fruit Tropical Cider 12 x 330ml, £11 (28p/100ml) 1.3 units and 191kcal/330ml (58kcal/100ml)

ON THE COALS…

…Barbecue chicken wings. Coated with spice and a sweet glaze, these are just right with clean and fruity brews.

Match with citrus and herby dishes

1

Distilled from Sicilian blood oranges, this citrussy gin is a colourful burst of Italian sunshine. For a La Dolce Vita Spritz, team with prosecco, Sanpellegrino Limonata and ice.

Malfy Con Arancia Blood

Orange Gin 70cl, £28 (£40/ltr) 1 unit and 66kcal/25ml (264kcal/100ml)

2

This award-winning gin is definitely worthy of a spot at your table. Full of bold juniper flavours and citrus notes, this pleasingly clean-tasting spirit matches brilliantly with a whole grilled fish with lemon. Beefeater Dry Gin 70cl, £17 (£24.29/ltr) 1 unit and 56kcal/25ml (224kcal/100ml)

3

In this new vodka, watermelon makes a great flavour pairing with mint, basil and coriander. Our favourite way to enjoy this spirit is poured over ice and finished off with lemonade.

Absolut Watermelon Vodka 70cl, £20 (£28.57/ltr) 1 unit and 51kcal/25ml (204kcal/100ml)

ON THE COALS…

…Veggie kebabs. Grilled summer veg and halloumi, brushed with a tangy lemon dressing – a super match to these drinks.

ON THE COALS…

Beef and mushroom burgers

Classic beef patties enriched with chopped mushrooms makes these so special. Great with full-flavoured beers and spirits.

Match with classic and mellow dishes

1

Pour this into a glass and leave to settle while you give your burgers one last turn on the barbie. Guinness’s mellow and malty sweetness also goes well with flame-grilled rump steaks.

Guinness Draught Stout

4 x 440ml, £4.49 (26p/100ml)

1.8 units and 154kcal/440ml (35kcal/100ml)

2

For a no-fuss cocktail fix, try JD & Cola – the iconic mix of Jack Daniel’s Old No. 7 and cola in a can. The Tennessee whiskey is a good match to classic grill flavours – sip it alongside some lamb skewers. Jack Daniel’s Tennessee Whiskey & Cola 330ml, £2 (61p/100ml) 1.7 units and 210kcal/330ml (64kcal/100ml)

3

Thanks to its crisp, clean flavour, this quintessential American lager is a fab addition to your outdoor get-together. And it isn’t called the ‘king of barbecues’ for nothing – it’s the perfect pairing with pulled pork hot dogs. Budweiser

6 x 300ml, £5 (28p/100ml)

1.4 units and 116kcal/300ml (39kcal/100ml)

Club tropicana

Fun and sunshine will definitely be on the cards when you whip up these fruity twists on classic cocktails

Watermelon

Mojito

Tropical Rum Punch

Summer sundowners

Turn the page for these cocktail recipes

Piña Colada Granita

WATERMELON MOJITO

Serves 1 Takes 10 mins 1 unit and 117kcal per drink (40kcal/100ml)

Put 100g diced watermelon in a highball glass and crush with the end of a narrow rolling pin. Fill the glass with ice cubes and a few extra watermelon cubes, then pour over 50ml Malibu Watermelon Rum and 20ml lime juice. Clap 8 mint leaves between your hands to release the aromas and add to the glass. Top up with 50-100ml soda water or to taste, and stir to mix. Garnish with a mint sprig and a wedge of watermelon.

Each serving (with 100ml soda water) contains

of the reference intake. See page 125.

14g Protein 1g Fibre 0g

Malibu Watermelon Rum 70cl, £15 (£21.43/ltr), is a light Caribbean rum made for sunshine! For a simple drink, just mix with lemonade.

PIÑA COLADA GRANITA

Serves 2

Takes 10 mins plus 3-4 hrs freezing 1 unit and 83kcal per drink (51kcal/100ml)

Pour 60ml Bacardí Coconut into a freezer-proof container with 50ml pineapple juice, 15ml double-strength tropical squash, 15ml lemon juice and 160ml water. Mix well. Freeze for 3-4 hours until solid. Pop 2 coupé glasses in the fridge. Rake up the frozen cocktail mix with a fork, then divide between the chilled glasses. Serve immediately, garnished with a pineapple wedge and leaves, and lime zest

Each serving contains

0g<1g4g0.1g 0% 1% 5% 1%

of the reference intake. See page 125.

Carbohydrate 4g Protein 0g Fibre 0g

The perfect blend of white rum and natural coconut flavours, Bacardí Coconut 70cl, £15 (£21.43/ ltr), is a smooth, rich spirit with holiday vibes.

TROPICAL RUM PUNCH

Serves 1 Takes 10 mins 2.3 units and 197kcal per drink (80kcal/100ml)

Fill a tumbler with ice cubes and squeeze over 15ml lime juice. Add 60ml Dead Man’s Fingers Mango Rum, 75ml pineapple juice and 25ml orange juice. Give everything a good stir, then add a handful of tropical fruit (we used wheels of orange and slices of kiwi fruit and pineapple). Top up with a splash of soda water and garnish with glacé cherries on a cocktail stick.

824kJ

10%

Each serving contains of the reference intake. See page 125.

0g0g17g0.0g 0% 0% 18% 0%

Carbohydrate 17g Protein 1g Fibre 1g

Let’s get tropical with Dead Man’s Fingers Mango Rum 70cl, £22 (£31.43/ltr) –where the taste of sweet mango meets spiced rum.

PASSION FRUIT & PINK GRAPEFRUIT GIN SODA

Serves 1 Takes 10 mins 1.9 units and 145kcal per drink (54kcal/100ml)

Pour 75ml pink grapefruit juice into a cocktail shaker with 50ml Kopparberg Passionfruit & Orange Gin and a few ice cubes. Shake well. Strain into a highball glass filled with ice cubes. Top up with 50-100ml cloudy lemonade, then add a splash of soda water to finish. Garnish with 2 floating passion fruit quarters.

Each serving (with 100ml lemonade) contains

0g<1g8g0.1g 0% 1% 8% 2%

of the reference intake. See page 125.

Carbohydrate 8g Protein 1g Fibre 0g

Kopparberg Passionfruit & Orange Gin 70cl, £20 (£28.57/ltr), is a delightfully bold and citrussy spirit that’s full of fruity flavour.

PINEAPPLE DAIQUIRI

Serves 1 Takes 10 mins 1.8 units and 170kcal per drink (145kcal/100ml)

Pour 50ml Havana Club Cuban Spiced Rum into a cocktail shaker with 25ml pineapple juice, 15ml honey, 15ml lime juice and a few ice cubes. Shake well, then strain into a small, chilled Martini glass. Twist a long thin piece of pared lime zest to curl and use to garnish.

Each serving contains

703kJ 170kcal 0g0g15g0.0g 0% 0% 16% 0%

9%

of the reference intake. See page 125.

Carbohydrate 15g Protein 0g Fibre 0g

Havana Club Cuban Spiced Rum 70cl, £22 (£31.43/ltr), will whisk you away to Cuba. The rum is blended with exotic flavours and warming spices for a taste of the tropics.

RASPBERRY & MANGO GIN SUNRISE

Serves 2 Takes 10 mins 1.2 units and 162kcal per drink (66kcal/100ml)

Take 2 highball glasses, add 30g raspberries to each and crush with the end of a rolling pin. Pour 30ml Brewdog LoneWolf Cloudy Lemon Gin into each and mix. Add ice cubes, then pour 150-175ml orange & mango juice into each glass, tilting the glass so the juice hits the side first, not the gin. Serve with an umbrella, and stirrer to mix to your liking.

Each serving (with 175ml juice) contains

678kJ 162kcal 0g0g18g0.0g 0% 0% 20% 0%

8%

of the reference intake. See page 125.

Carbohydrate 22g Protein 2g Fibre 1g

BrewDog LoneWolf Cloudy Lemon Gin 70cl, £25 (£35.71/ltr), proves these guys nail gin as well as beer. And they’re a carbon negative company too.

Bartender hacks

Take it easy

Get back into the swing of socialising again – while not going over the top! – with these savvy tips

We chat to expert bartender

Sam Boevey of The London Cocktail Club

Sam, what advice would you give people going back to bars?

‘I know the pitfalls people often fall into, so try to stick to these ground rules…

Eat at regular intervals

This is the big one. Food helps to slow down the rate at which your body absorbs alcohol. Ease yourself in gently

It takes your body a while to realise what you’re consuming, so go slow. If you like spirits,

for example, start with single measures rather than hitting the bar hard early on. Otherwise you’re just topping up what is essentially a booze time bomb.

And order a mocktail So many look and taste like the real deal nowadays. Plus, it challenges the bartender to come up with an interesting drink. Give it a go.’

How about when you’re at home?

1 hour

The length of time it takes our body to process 1 unit of alcohol

‘A great tip is to make every second drink a softie. It helps to keep you hydrated, and gives your body more time to process alcoholic drinks

‘Measure, measure, measure! /¢ ÷Éè 㨫£¨ã booze-to-mixer combo of your favourite drink –rather than free-pouring and guessing – then you’ll make it perfectly every time. For example, my favourite G&T is one part gin, three parts mixer, a squeeze of lime and a Û¨ É¢»ÉôÉ«»

RASPBERRY,

APPLE & ELDERFLOWER SPRITZ

The next time you’re out with friends, try this mocktail: it tastes as good as it looks.

‘

‘Measuring also allows you to keep an eye on exactly how much you’re drinking. It’s so easy for alcohol to catch up with us before we’re really aware of it.’

HOW MANY UNITS IN A DRINK?*

1 shot of spirit (25ml)

The recommended alcohol guideline is 14 units per person per week, spread over three or more days.

Serves 1 Takes 10 mins 0 units and 14kcal per drink (5kcal/100ml)

Muddle 1 tbsp lemon juice with 8 raspberries in the bottom of a tall £»ÛÛ,»¢»» 㨣»ÛÛ ô«ã¨ ice, top up with 200ml ÔÔ»»Éô sparkling water and stir well. Garnish with raspberries and mint sprigs Each serving contains

Sometimes only a crisp, well-chilled white wine will do on a hot day – and this one delivers all the refreshment while tasting just like the real deal. A full-flavoured Sauvignon Blanc that’s definitely worth a try McGuigan Zero Sauvignon Blanc 75cl, £5 0 units and 30kcal/125ml (24kcal/100ml)

Light, thirst-quenching lagers don’t get much better than Peroni Libera 0.0%. It delivers a crisp taste with a delicate fruity aroma –and at just 73 calories per bottle, it’s hard to say no to!

Peroni Libera 0.0% 4 x 330ml, £4.50 (34p/100ml) 0 units and 73kcal/330ml (22kcal/100ml)

No-alcohol options

Hero the zero

These booze-free drinks have all the taste without the risk of a headache

Stir up a delicious alcoholfree spritz with Martini Vibrante – a mixture of natural botanicals and carefully selected de-alcoholised wines, with an inimitable bittersweet taste of vermouth. Mix 50/50 with tonic, ice and a slice of orange. Martini Vibrante Non-Alcoholic Aperitif 75cl, £10 (£13.33/ltr) 0 units and 60kcal/100ml

Tried it, liked it

‘ T

There are so many options for no-low drinks now that are great in their own right. When I go out with friends these days, everyone wishes they’d ordered my drink!

Louise,

West Yorkshire

Enjoy the flavour of Kopparberg’s popular fruity cider without the booze. Strawberries and lime make it a fresh tasting drink – ideal for sunny social barbecues. Kopparberg Alcohol-Free Cider with Strawberry & Lime 4 x 330ml, £3.50 (27p/100ml) 0 units and 135kcal/330ml (41kcal/100ml)

40% of 18-24 year olds don’t drink, or are trying to limit their alcohol intake*

*

Cocktails for a crowd

Pitcher perfect

Make a batch, then relax. Now that’s hosting made easy!

GIN ST CLEMENT’S

300ml Edinburgh Gin Classic

600ml clementine juice

450ml bitter lemon

orange and lemon half-moons

Edinburgh Gin Classic 70cl, £28 (£40/ltr), is an award-winning Scottish twist on a London Dry Gin. 2.2 units and 195kcal per serving (72kcal/100ml)

CHERRY RUM PUNCH SHARER

300ml Kopparberg Cherry Rum

600ml pineapple juice

450ml soda water

pitted cherries and lime wedges

Kopparberg Cherry Rum 70cl, £20 (£28.57/ltr), has notes of caramel, ginger and cherry for a full, rounded flavour. 1.8 units and 166kcal per serving (65kcal/100ml)

STRAWBERRY & VODKA SPRITZ

300ml JJ Whitley Artisanal Russian Vodka

200ml double-strength summer fruits squash

875ml prosecco strawberries and basil

JJ Whitley Artisanal Russian Vodka 1ltr, £19, is a beautifully made spirit that has a smooth taste with warming spice. 3.5 units and 229kcal per serving (91kcal/100ml)

WHISKY & APPLE GINGER BEER

300ml Shackleton Blended Malt Whisky

600ml apple juice

450ml ginger beer

slices of ginger and red apple

Shackleton Blended Malt Whisky 70cl, £24 (£34.29/ltr), is a blended malt with flavours of apple and honey.

2 units and 208kcal per serving (81kcal/100ml)

INFUSED WITH WARMING SPICES BITTERSWEET MANDARIN &

HELLO SUNSHINE, SORRY WE’RE LATE.

(Over 100 summers late actually.)

Here at Hellmann’s, we’ve been making the nation’s favourite mayonnaise since 1913. That means, for over 100 summers, BBQs, picnics, any outdoor dining for that matter, have had to do without the creamiest, crunchiest coleslaw made using our famous mayonnaise.

Sorry about that.

M

Hellmann’s®

JOIN THE CONVERSATION

Please note social posts, emails and letters may be edited for length and clarity

STAR LETTER

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

During lockdown, our book group survived (just) on Zoom quizzes and discussing what we had been reading. For a garden meet-up in May, I suggested that instead of a book, we pick up Tesco magazine. Not only did it lead to spirited discussion on the various health issues featured (we are all trying to drink more water now), but »ÛÉÉèãó ã«Û«Â£¨Éôã«ó«ã and why. We feasted on samosas, bruschettas, and lemon and lime cheesecake. It felt so good to reconnect with each other, and we feel we are now back on track. Penny, via email

DIABETES AND YOUR DIET

My husband was diagnosed with diabetes after his cancer battle and is determined to manage it via his diet. He struggles to tell people why he declines sweet treats as there is so much stigma around it. He’s doing a great job, making things like pasta sauces from scratch to avoid added sugar. Thanks for such a refreshing, honest article on the disease! Rebecca, via email

been loving our recent recipes. Here are just a few of your fab creations…

Head-to-head

What can I make with…

broccoli?

We pit a top chef against one of Tesco’s best in a battle to transform this everyday ingredient

‘

My dish is a spin on a Chinese favourite – it’s crispy, sticky and sweet with a spicy kick. Who won’t love that?

BANG BANG BROCCOLI WITH FRIED RICE

Serves 2

Takes 30 mins

Cost per serve £1.63

è¨ Ûԫ£ É«ÉÂÛ»÷ Û»« ¨«»»«Û»÷ Û»«

ãÛÔ ÛÛÁ ÛÛ

‘

‘I’ve been a Tesco development chef since 2018. / »Éó«£ ÂôóÉèÛ and trends to incorporate into my cooking. I made sure my dish uses the whole broccoli with no waste.’

£ Ô»«ÂÉè

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£ Ô¸ÉèÁÛ

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ãÛÔ Û«¨ ãÉ ãÛã ãÛÔèÛ»ã ÛÉ÷ Ûè Ô»èÛ ãÛÔ

ãÛÔ ó£ã» É«» £»«»Éó»÷¨ÉÔÔ £ ÔÉè¨ Á«Éôó »É£ £«Â«

1 Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper. In a shallow bowl, mix ã¨ÉèÔÔ«¸Â£»«ÔÉô Put the eggs and breadcrumbs in a separate bowl each.

2 «Ô ã¨ÉÉ»«ÉãÛ «Â 㨠ÉèÁ«öãèã¨Â «Â ã¨ã egg, before coating in the breadcrumb mix and placing on the baking tray, making sure they don’t touch. Bake for 10-15 mins, turning over halfway through, until starting to turn crisp and golden brown.

3 Meanwhile, make the bang bang sauce: mix together the sweet chilli, sriracha and 1 tbsp soy sauce.

4 When the broccoli is golden, heat 1 tbsp oil in a wok or large frying pan over a high heat. Add the ÉÉ»«ÉãÛ«ûû»«Â 㨠bang bang sauce; stir-fry for 1-2 mins until the broccoli is sticky and glazed. Transfer to a bowl, cover to keep warm and set aside.

5 Add the remaining 1 tbsp oil to the pan, then add the garlic and broccoli stalks. Stir-fry for 2-3 mins until the broccoli starts to soften, then add the rice. Stir-fry for 3 mins until piping hot, then stir in 1 tsp soy sauce. Serve topped with ã¨ÉÉ»«ÉãÛÛԫ£ É«É chilli and sesame seeds.

Each serving (with 2 tbsp sriracha) contains

910kcal 31g5g22g2.7g

25% 24% 45%

of the reference intake. See page 125. Carbohydrate 128g Protein 32g Fibre 13g

Neel Shah

‘

This broccoli slaw is such a versatile thing to have in the fridge, it’s brilliant in pastas and salads

‘

‘I’m very proud to have worked in some of the UK’s best restaurants and won some awards along the way. I’m currently head chef of Read’s restaurant in Kent.’

BROCCOLI FRITTERS WITH HAM, EGG & BROCCOLI CHILLI SLAW

Serves 4 freeze fritters only

Takes 25 mins

Cost per serve £1.05

ãÛÔ É»«ó É«»

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£ VÁÛ»÷ £ã £Û¨ôÛ ãÉÛãÂÉ裨»÷ ¨ÉÔÔ

£»«»ÉóÛ»÷¨ÉÔÔ ¨«»»«ÛÛ»÷ ¨ÉÔÔ

ãÛÔ ô¨«ã ô«Â ó«Â£ Á«èÁ ¢Â£££Û Û»«ÛÉɸ ¨Á

1 Preheat the oven to gas Ω, 130°C, fan 110°C. Heat 1 tbsp oil in a frying pan over a high heat. Flash-fry the broccoli stalk for 1 min, then ãÂÛ¢ãÉÉô»ã¨Éè baking powder, crème fraîche, milk and basil and mix well.

2 Heat Ω tbsp oil in the frying pan over a medium heat. Spoon in a quarter of the fritter mixture and cook for 2-3 mins until bubbles Ûã ãÔԫ£ã¨Â«ÔÂÉɸ for another 1-2 mins until golden brown. Place on a baking tray in the oven to keep warm while you make the rest of the fritters, using Ω tbsp oil each time.

3 For the slaw, mix the broccoli ÉãÛ ô«ã¨ ã¨VÁÛ cashews, garlic and chilli. Season and slowly mix in 6 tbsp oil.

4 Bring a large saucepan of water to the boil with the vinegar and a little salt. Turn down to a simmer, then carefully crack in 2 eggs and poach for 3 mins. Carefully remove from the water with a slotted spoon and drain on kitchen paper while you poach the other 2.

5 Divide the fritters between 4 warm plates. Top with a slice of ham, a poached egg and 2 tbsp slaw. Store

any leftover slaw in the fridge and stir through pasta, or add to salads and sandwiches.

Each serving contains

Freddie Forster

LIVING ON THE VEG

Don’t miss out on BBQ flavours this summer with Derek’s three ways with jackfruit

Derek Sarno, Tesco’s director of plant-based innovation, loves creating vegan food everyone will enjoy. Jackfruit is a great starting point, as its meaty texture means you can use it in burgers or on pizza – you might even fool your friends into thinking it’s meat! Check out Derek’s smoky BBQ recipe, plus 㨫Âã ô÷Û ãÉ èÛ «ã

BBQ

Serves 4

Takes 40 mins

Cost per serve 31p

2 x 410g tins Plant Chef jackfruit in water, drained and rinsed 1 tbsp olive oil Á«èÁ É«É»÷«

3 garlic cloves, crushed 200ml smoky BBQ sauce 1 tbsp sriracha

1 Gently break the jackfruit into shreds in a bowl, removing any seeds and tough pieces that don’t shred.

2 Heat a large, lidded frying pan over a medium-low heat. Add the oil and onion and cook for 5 mins, stirring frequently, until translucent. Add the garlic and cook for 1-2 mins more until softened and fragrant. Stir in the jackfruit, then cover and cook (without stirring) for 5 mins.

3 Add the BBQ sauce, sriracha and 2 tbsp water, stirring to coat the jackfruit. Reduce the heat to low, cover and simmer for 20 mins, stirring every few mins to make sure it doesn’t stick. If it does start to stick, add a splash more water. The sauce should be reduced but not sticking to the sides.

Plant Chef Jackfruit in Water

410g, £1.60 (39p/100g)

Each serving contains of the reference intake. See page 125. Carbohydrate 30g Protein 3g Fibre 6g 1 of your 5-a-day; low in fat; low in saturates

3 WAYS WITH…

DEREK’S BBQ JACKFRUIT

BBQ JACKFRUIT BURGERS

Mix 4 tbsp Plant Chef vegan mayo with 1 tbsp sriracha. Mash 1 avocado with the juice of Ω lime; season. Divide a batch of BBQ jackfruit between the bottoms of 4 toasted burger buns. Top with 100g »÷ Û»« red cabbage, the mashed avocado, 70g Û»« gherkins, the Û«¨ Á÷É£ fresh coriander. Sandwich with the burger bun tops.

SMOKY JACKFRUIT & PINEAPPLE PIZZA

D¸ èÔ£ Ô¸ pizza base mix to pack instructions. Spread with Ω a batch of BBQ jackfruit, then top with 200g chopped pineapple and 㨫»÷ Û»« red onion. ¸ èÂã«» £É»Â

BBQ JACKFRUIT BAKED POTATOES

Prick 2 baking potatoes»» over with a fork, then bake èÂã«»«ÛÔ ã ]Ô»«ã open and top with Ω a batch of BBQ jackfruit, a ÛÔÉÉÂ¢è» É¢ oat alternative and 10g chopped fresh coriander

Derek Sarno

JACKFRUIT

GET AHEAD

The BBQ jackfruit can be stored in the fridge in an airtight container for up to 3 days.

‘

If you haven’t tried jackfruit yet, get ready for one of the most satisfying plant foods out there

‘

Focus on

Berries

¨ ¸ Éèã Éè ¨ »Ô¢è»

£è« ãÉ these juicy summer jewels

HOW TO STORE &É ã¨ÛãóÉè ¸Ô berries in their original Ô¸£«Â£ «Â 㨠¢«£Â«Â£ to room temperature before eating. Don’t wash until you’re ÷ ãÉ èÛ ã¨Á«ÂÛ è ɻè«£ ôãèÛÉô» É¢ ô㠢ɻ«ãÛÔ«Û Â Ôã ÷ ô«ã¨ ¸«ã¨Â ÔÔ to stop them turning mushy.

FRESH VS FROZEN &ÉûÂ«Û Ô«¸ at the peak of the season  ¢Éû ô¨«»ã 㨫 best. They’re just as nutritious as fresh «Û «¢ ÷Éè è÷«Â£ ã¨Á ÉèãÛ« of the summer months, they may also ¨ó ÁÉóÉè

RASPBERRIES

]ôã ÛÉ¢ã»÷ ¢£Âã these velvet berries are at their best in late summer.

Like blackberries, they’re Á èÔ É¢Éè ÛÁ»» èÔ »ãÛ ã¨ã £ÉôÉè a central core.

TRY ô«ã¨÷ Á ÔÛã ÷ ÂèÛã in the YÛÔ ÷èÛã«ۨ ÔÛã«Û É Ի««ÉèÛ

BLACKBERRIES

These purple-black berries are »«ã»÷ ÛôãÂÛ»«£¨ã»÷ ã ã They run later in the season than É㨫ÛÂÔ«Û ô»» ô«ã¨ èãèÁ ¢è«ãÛÛ ã¨÷É ÛèÁÁ ones. Their slight tartness is a £ÉÉÁ㨠¢É«¨ÁãÛ ãÉÉ TRY Éɸ«Â£ «ÂãÉ ô«Â £ó÷ ãÉ Û ó ô«ã¨¢ É ó«ÛÉÂ

CHERRIES

«Âã ó«ã«Û É¢¨ ÷ Ûã«»»÷«Âã «Â ãÛã texture, from sour to saccharine, Á ãÉ ÷«»«Â£ c¨« ¶è««ÂÛÛ èãÛ ã¨É裨«¨ «Â£«ÂãÛ ã¨÷ Ô« ô»» ô«ã¨¨É É»ã Á÷ÛÛ ãÛÛ ô»»Û ÁãÛ Â Û¨Ô¨ÛÛ TRY »÷«Â£ ô«ã¨¨É ɻ㠫 cream «Â ÉèÂ㻸 &ÉÛã Éô« ÛèÂÛ É Ô

STRAWBERRIES

The epitome of summer, these rosy ¢è«ãÛ ¨ó ¨÷ ¢£Â Ûôã »«£¨ã»÷É» ãÛã tÛ¨¢É ¨è»»«Â£ ãÉ ÔóÂã ôã £ãã«Â£ «ÂÛ« 㨠÷«»èã«Â£ ã¨óÉè TRY ÉÛã«Â£ ô«ã¨»¸ Ô ÔÔ Â »ÛÁ« ó«Â£ ] ó ô«ã¨ ó«»» « Á Á«Âã ¢É ÛèÂÂ÷ ãã

BLUEBERRIES

Versatile blueberries work as ô»» «Â ÛóÉè ÷ Û»ÛÛ ã¨÷É «Â¸Û ¸¢ÛãÛ㨫»«£¨ã««ã÷ pairs especially well with ã£÷¨ÛÛ c¨«»Éè÷ Û«»óô¨«ã Éã«Â£ «Û»» 㨻ÉÉÁ ¨»ÔÛ the fruit stay fresh for longer. TRY ô«ã¨ ÛÔ«¨«¸ÔÛèÁ» ¢ã£«ÂÛ «ÂÛèÁÁÛ»&«Â 㨫Ôã ãÛÉ»è ÷¢ãÛ»

REDCURRANTS

These small berries grow in clusters: run a fork along the stalk to remove them easily. Their bright, Û¨ÔóÉèÁ¸Û ã¨Á£ÉÉ ¢É«» ¢ÉÛôã«Û ÉÛÛ ãÛ YèÂãÛ ¨óÛ¨É ã ÛÛÉ èãó«»»«Â Á«ö¢Éû ÷ Ô¸Û»» ÷Éè TRY making up a batch of Berry èÁ»Ô¶¸Û Ô ¢ ã ¢É Ô«Â«Û &«Â ã¨«Ô ã ãÛÉ ÷ Ô¶¸Û

Vegan vibes

With this easy idea for a meat-free kebab, no one need miss out on the barbecue fun

STICKY SATAY SKEWERS WITH ZINGY LIME MAYO DIP

Serves 4

Takes 15 mins plus marinating

5 tbsp reduced salt soy sauce

1 tbsp peanut butter

2 tbsp maple syrup

2 x 160g packs The Vegetarian Butcher What The Cluck

2 red onions, cut into wedges

1 red pepper, sliced into 2cm pieces

1 lime, cut into wedges, to serve

For the zingy lime mayo

100g Hellmann’s vegan mayo

1 lime, zested and juiced ãÛÔ¨«»»«¸ÛÉÔã«É» Ûԫ£ É«ÉÂÛ»÷ Û»«

1 Light the barbecue (if cooking under a grill, preheat that at step 4). It will be ÷ ô¨Â ã¨ÁÛ ¨ó«Éô and the coals are white and ashy. Soak 8 wooden skewers in water for 20 mins so they don’t burn during cooking.

2 Mix 4 tbsp soy sauce, the peanut butter and 1 tbsp maple syrup in a large bowl, then add the What The Cluck pieces and stir to coat. Set aside for 15 mins to marinate. In a separate bowl, mix together the remaining soy sauce and maple syrup. Set aside.

3 To make the lime mayo, mix the ingredients in a small bowl.

4 Preheat the grill to high, if using. Thread the marinated What The Cluck pieces onto the skewers, alternating with wedges of red onion and pieces of pepper.

5 Grill or barbecue for 8-10 mins, turning to cook evenly. Remove, drizzle over the maple-soy mixture and squeeze over the lime wedges. Serve with the lime mayo for dipping. Each serving contains of the reference intake. See page 125. Carbohydrate 19g Protein 18g Fibre 8g

Hellmann’s Vegan Mayo 270g, £2.10 (78p/100g), has the same great taste as its traditional counterpart, and a lovely thick and creamy texture.

The Vegetarian Butcher What The Cluck 160g, £2.75 (£1.72/100g), soy-based chicken-style chunks are high in protein and super-versatile.

Time-savers

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

Halloumi fajitas

Serves 4

Takes 20 mins

Cost per serve 51p

Cut a 225g pack Halloumi With Chilli into 16 sticks. Heat 1 tbsp olive oil in a large frying pan over a medium heat and fry the halloumi in batches for 2-3 mins each side until golden. Set aside and cover to keep warm. Add a 500g pack frozen Sliced Mixed Peppers to the pan and fry for 5 mins until defrosted and softening. Add the seasoning from a 475g Medium Fajita Kit and cook for 2 mins. Meanwhile, microwave the wraps from the kit to pack instructions. Spread each with 2 tbsp Smashed Avocado and top with the peppers and halloumi. Drizzle with the salsa from the fajita kit, scatter with 15g chopped fresh Coriander and roll up to serve.

Each serving contains

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

Tried it, liked it

Our tester, Emily, is a selfemployed CV writer and lives with her husband and two children, aged five and seven. ‘We always try to eat our evening meal together, and our children are usually pretty hungry after school,’ says Emily. ‘Our daughter isn’t so keen on sauces or spices but our son loves trying new things. I sometimes get stuck in a rota of recipes so it was great to have my meal plan provided and not have to think about it!’

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

CHANGE IN YOUR POCKET +

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

-

SHOPPING LIST

30g pack fresh basil

30g pack fresh coriander

60g bag Italian wild rocket

1 iceberg lettuce

1 red onion

1 cucumber portion

4 x 250g packs Nightingale Farms cherry tomatoes

2 aubergines

1kg bag Redmere Farms sweet potatoes

16-pack spicy chorizo slices

4-pack Hearty Food Co. breaded chicken steaks

2 x 240g balls reduced-fat mozzarella

200g tub 50% less fat soft cheese

500g pot Creamfields

Greek-style natural yogurt

375g pack ready-rolled lighter puff pastry

6-pack soft white rolls

8-pack mini white tortilla wraps

2 x 400g tins chickpeas

190g jar Free From green pesto

48g jar harissa seasoning

38g jar garam masala

1kg bag Grower’s Harvest long-grain rice

520g pack Bay

Fishmongers white fish fillets

900g pack frozen spinach

500g pack frozen Indianinspired base mix

+ FROM YOUR STORECUPBOARD

Olive oil, plain flour, vegetable oil, vegetable stock cube

CAPRESE AUBERGINE TRAYBAKE

Serves 4 Takes 45 mins

2 aubergines, cut into 5mm slices

4 tbsp olive oil

Ω red onion, thinly sliced 240g ball reduced-fat mozzarella, drained and thinly sliced 250g cherry tomatoes, halved 2 soft white bread rolls, torn into small pieces

2 tbsp Free From green pesto 15g fresh basil, leaves picked and roughly chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil. Heat a frying or griddle pan over a medium-high heat, then fry the aubergine slices in batches for 3-4 mins each side until lightly golden. Transfer to a plate, season and set aside while you cook the remaining slices.

2 In a large roasting tin, arrange the fried aubergine slices, red onion

‘

Despite the children’s initial protests about aubergine, they quickly changed their minds! The croutons added a great crunch

‘

and mozzarella in layers, nestling in the tomato halves between them. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.

3 Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen then pour over the veg in the tray; top with the bread. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.

Each serving contains of the reference intake. See page 125.

Serves 4

Takes 30 mins

£ Ô¸ ô¨«ãÛ¨»»ãÛ¢ÉÛã

£ Ô»«ÂÉè

1 tbsp harissa seasoning

4-6 tbsp vegetable oil, for frying

8 mini tortilla wraps

É«É»÷¨ÉÔÔ

100g cherry tomatoes, quartered

1 cucumber portion, diced

15g fresh coriander, chopped

1 tsp olive oil

Ω iceberg lettuce, shredded 150g Greek-style yogurt

1 Vãã¨Û¨ ÷ô«ã¨¸«ã¨Â paper, then cut into 1cm-thick Ûã«ÔÛ D«öã¨Éè ¨«ÛÛ some seasoning on a plate, then ãÉÛÛã¨Û¨«Â«ãèÂã«»ô»» Éã

2 Pour enough vegetable oil into a shallow, nonstick frying pan to cover the base and heat over a Á«èÁ ¨«£¨¨ã & ÷ã¨Û¨«Â batches for 2-3 mins each side

until golden, crisp, Éɸ ã¨É裨 ¸÷ in the middle. Transfer to a plate lined with kitchen paper; set aside.

3 Meanwhile, heat a dry frying pan over a high heat and toast the tortillas for 1-2 mins each side until lightly charred. Wrap in foil to keep warm until ready to serve.

4 Mix the onion, tomatoes, cucumber and half the coriander in a bowl with a pinch of salt and the olive oil. Put the lettuce, remaining coriander and yogurt in separate bowls and serve everything at the table to let ó ÷É ¨»Ôã¨ÁÛ»óÛãÉ Û¨ and toppings.

Each serving contains

SPINACH & CHORIZO TART

Serves 4

Takes 35 mins

400g frozen spinach

150g 50% less fat soft cheese

£ Ô¸÷É»»»«£¨ãÔè pastry

150g cherry tomatoes, halved

8 slices spicy chorizo

2 tbsp olive oil

15g fresh basil, leaved picked 30g rocket leaves

Ω iceberg lettuce, shredded

1 tbsp Free From green pesto

1 Preheat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet inside to heat up.

2 Boil the spinach for 3-4 mins until defrosted. Drain and press out the excess water with the back of a spoon. Roughly chop, then mix with the soft cheese and some seasoning in a bowl.

3 Unroll the pastry on its paper and score a 1cm border with a knife, not cutting all the way through. Spoon the spinach mixture into the centre and smooth out up to the border with the back of a spoon. Top with the tomatoes, cut side up, and the chorizo. Drizzle

ãÛÔÉ«»Éó 㨻»«Â£  season with black pepper.

4 Using the baking paper to help you, transfer the tart to the hot baking tray, keeping it on the paper. Bake for 20-25 mins until the tomatoes are soft and shrunken and the pastry is cooked ã¨É裨 £É»Â  Ôè Scatter with the basil leaves.

Whisk the pesto with 1 tbsp oil and 1 tbsp water, then toss with the lettuce and rocket and serve alongside the tart.

‘

‘ The harissa was a lovely addition I wouldn’t have thought of myself. These could become a Friday evening regular

Each serving contains of the reference intake. See page 125. Carbohydrate 54g Protein 17g Fibre 5g

HARISSA FISH TACOS

of the reference intake. See page 125.

‘This went down a storm and was so easy to put together. I swapped chorizo for Parma ham for my daughter as she prefers it

‘ I was a little hesitant about this as I rarely use chickpeas, but it was really fragrant and delicious

FRESH TOMATO & CHICKPEA CURRY

Serves 4 Takes 35 mins

2 tbsp vegetable oil

200g Indian-inspired base mix

1Ω tbsp garam masala

1 vegetable stock cube, made up to 250ml

500g cherry tomatoes

2 x 400g tins chickpeas, drained and rinsed

400g frozen spinach

300g long-grain rice

150g Greek-style yogurt

15g fresh coriander, leaves picked

1 Heat the oil in a large, deep frying pan over a medium heat, then add the base mix and fry for 15 mins until softened and lightly golden. Stir in the garam masala and cook for 1 min until fragrant.

2 Stir in the stock, tomatoes, chickpeas and spinach. Cover and simmer over a medium-low heat for 15-20 mins, stirring occasionally, until the tomatoes just start to burst and the spinach has defrosted and mixed well into the curry. If it begins to look dry add an extra 50ml water.

3 Meanwhile, rinse the rice well and tip into a small, lidded saucepan with 600ml water and a pinch of salt. Bring to a simmer over a medium-high heat, then cover and turn the heat down to low. Cook for 12 mins, then remove from the heat and leave to steam with the lid on until ready to serve.

4 Season the curry well and stir in the yogurt. Bring back to a simmer (don’t boil as this can split the sauce) to heat through, then scatter with the coriander and serve with the rice alongside.

PESTO CHICKEN BURGERS

Serves 4 Takes 40 mins

750g sweet potatoes, scrubbed and cut into wedges

1 tbsp olive oil

4 breaded chicken steaks

250g ball reduced-fat mozzarella, drained and sliced into 4 4 soft white rolls

4 tbsp Free From green pesto 30g rocket leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. Tip the sweet potatoes onto a baking tray, season and toss with the oil to coat. Roast on the top shelf for 30-35 mins, turning halfway, until tender.

2 Meanwhile, put the chicken steaks on a separate tray and bake on the shelf beneath the wedges for 25 mins until crisp. Top the crispy chicken with the mozzarella slices and bake for 5 mins more until the cheese has melted.

3 Halve and toast the rolls, then spread half the pesto onto the bases. Add the chicken and top with the remaining pesto and the rocket. Sandwich with the tops of the buns and serve alongside the sweet potato wedges.

Each serving contains of the reference intake. See page 125.

‘These were gobbled down in record time! I swapped the rocket for spinach for the kids, as they prefer its milder flavour

cÉÉ £ÉÉ ãÉ ôÛã

Sweetcorn

, »Ô«Â£ ÷Éè èã Éô É ¢ÉÉ

ô Ûã É «Â£ « Âã ã ã«Á

Whether it’s charred cobs on the barbecue dripping ô«ã¨ Á»ãèãã÷É ãÉÛÛ «ÂãÉ Ûã«¢ ÷ or kernels stirred into a cheesy tuna pasta bake, ÛôãÉ «Û ¢Á«»÷ ¢óÉè«ãÛÔ«ã ã¨«Û ô ã¨Éôô÷ Á* worth of fresh sweetcorn every year in the UK. Read on for our tips to help you enjoy it for longer.

STORE IT RIGHT

Store corn cobs and baby corn in the vegetable drawer of the fridge, in their original packaging or in an airtight container. For open tinned sweetcorn, transfer to an airtight container (don’t leave it in the tin) with any liquid and keep in the fridge for up to three days.

MAKE IT GO FURTHER

7K tonnes of fresh sweetcorn are wasted each ÷ «Â 㨠h<*

Sweetcorn freezes very well. Open-freeze whole baby corn or corn cobs, or slice the ¸Â»Û É ã¨ »ããÛã ãÉ ¢û «Â ÛÁ»» portions. The core of the cob is also full of óÉè ã¨É裨 ÂÉã«» «ã èÛ ãÉóÉè ãÉ ÛãÉ ¸Û ÛÉèÔÛ

USE IT UP

FOR CORN ON THE COB

Charred sweetcorn salsa '«»ÉÂÉÛ èÂã«»¨ ]»« É ã¨ kernels; add diced tomato, red onion, chilli and coriander. Toss with lime juice; season.

FOR TINNED SWEETCORN

Sweetcorn fritters t¨«Û¸ãÛÔÉèÔ££ ô«ã¨ÂÉ裨 Á«»¸ to loosen to a thick batter. Stir in sweetcorn ¨ÉÔÔÛԫ£ É«ÉÂÛÛÉÂ& ÷ spoonfuls of batter for 2 mins each side.

SEIZE THE SEASONING!

For four generations we have been hand-harvesting our pyramid-shaped flakes, using the same simple, time-honoured techniques. Pinch, crush or crumble, for fantastic flavour at your fingertips.

If you make

one change...

...eat more natural yogurt

sÛ㫻ɻ £ÉÉ ¢É ÷Éè £èã ÷É£è ã «Û Â èÂÛ裫 ÷ ¨É /ãÛ ¨«£¨ «Â ÔÉã«Â ÛÉè É¢ »«èÁ «Û £ã ¢É ÛôÔԫ£ «ÂãÉ Ûôã ÛóÉè ÷«ÔÛ «Â Ô» É¢Á ÛÉèÁ É Á÷ÉÂÂ«Û ãÉèãÉô É ¢ã Ûãèã ¢ã

«É «Â ô¨« ¨ ¨ »ÔÛ ÷Éè É ÷ «Â »ÉãÛ É¢

ô ÷Û ¢ ÉÁ ÷Éè Û¸«Â ãÉ ÷Éè nervous system, to ¸ ԫ£ ÷Éè Û¨ Ô

÷ ÛèÔÔÉ ã«Â£ ÷Éè

ɣ«ã«ó ¢è ã«ÉÂ

Whisk with lemon juice, oil and fresh herbs for a lighter alternative to mayo-based salad dressings. wÉ£è ã «Û « ¨ «Â

Natural Yogurt 500g, 90p ŸÔ£

HAVE YOU TRIED...

YOGURT AS A DRESSING

Turn over for the lowdown on good fats

Fact checker

Face the fats

YOUR DAILY RECOMMENDED AMOUNT FOR SATURATED FAT

What do I need to know about fat?

Understanding which fats are good for us and which we should avoid can seem a little complicated, so we’ve asked nutritionist Laura Matthews to ¨»Ô ÛÉ ã ¢ãÛ ¢ÉÁã«ÉÂ

Meet our expert

Laura Matthews Registered nutritionist (RNutr), MSc @laura_matthews_nutrition

We need fat in our diet for energy, and to help transport and absorb certain vitamins, but the type and quantity of fat is important. The main types of fat found in food are saturated and unsaturated fat. High amounts of saturated fat can increase your ‘bad’ cholesterol, which can increase the risk of stroke and coronary heart disease. Unsaturated fats provide essential fatty acids and help absorb fat-soluble vitamins that the body can’t make, so in small quantities they make up an important part of your diet. Most of us are eating too much saturated fat, so try some of these swaps or recipes to make a change.

20g WOMEN

30g MEN

MYTH: all fats are bad

What’s the difference

Saturated fats often come from animal sources like red meat and dairy products. Many people eat too much saturated fat.

Unsaturated fats can mostly be found in nuts, avocados and plant oils (coconut is an exception as it contains a lot of saturated fat), plus oily fish such as salmon and sardines.

Oil from the bottle for oil spray

Frying or roasting for grilling, poaching or steaming

FACT: We need a small amount of fat in our diet. It helps the body absorb vitamin A, vitamin D, vitamin E and vitamin K.

Reference intakes

Find these colour coded diagrams on products and below our recipes. Across your diet, balance any foods that have reds with ones that don’t.

Fats Sometimes labels can be red due to ‘good’ fats like those in oily fish.

It can be easy to eat too much: 100g Cheddar contains more than 20g saturated fat Reduce your saturated fat intake Swap

Saturated fats Cut down on these by looking for green and amber labels.

Red label This appears when a serving contains 30% or more of your recommended intake. Try not to exceed 100% in one day.

Use leaner meats in cooking, such as skinless chicken or turkey breast

Cheddar for reduced-fat cheese or cottage cheese

Cook up delicious meals

This recipe uses salmon, nut butter and less oil than usual, making it high in omega-3 but »Éô «Â Ûãèã ¢ã

PEANUT SALMON NOODLES

Makes 4

Takes 25 mins plus marinating Cost per serve £3.23

2 limes, juiced

2Ω tbsp reduced-salt soy sauce

3 garlic cloves, crushed Á Ô«£«Â£Ô »Â»÷ grated

1 tsp crushed chillies

2 tbsp crunchy peanut butter ö£ Ô¸ÛÉ»ÛÛ Û»ÁÉ»»ãÛ

Help your cholesterol levels

This recipe is low in saturated fat. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels

250g pack wholewheat noodles

2 tsp sesame oil

2 x 220g packs stir-fry vegetable medley, chilli and spring onions »÷ Û»« 130g bag baby spinach

1 Whisk the lime juice with the soy, garlic, ginger and crushed chillies in a bowl; set aside half to dress the noodles later. Mix the peanut butter and 50ml boiling water into the remaining marinade. Arrange the salmon in a baking dish, leaving 2cm ãô¨»»ãã¨Â ÔÉèÉó the marinade. Marinate in the fridge for at least 30 mins, or overnight.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Bake the salmon for 10-15 mins until it’s just opaque and ¸ÛÛ«»÷ ô¨Â ÔÛÛ

3 Meanwhile, cook the noodles to pack instructions. Drain, reserving 150ml cooking water, and return to

the pan. Add the reserved dressing, cooking water and sesame oil; mix. Cover and keep warm over a very low heat, stirring occasionally so it doesn’t stick.

4 Heat a large, lidded frying pan over a medium-high heat. Add half the spring onions and chilli and fry for 1 min. Add the babycorn, mangetout and Tenderstem and cook for 3-4 mins, stirring, until tender but still crisp. Stir in the spinach, cover and cook for 2 mins to wilt.

5 Serve the salmon on top of the noodles and veg with any marinade from the baking dish spooned over. Top with the remaining spring onions and chilli to serve.

Each serving contains

3317kJ 786kcal 19g3g9g1.7g 28% 14% 10% 28%

39%

of the reference intake. See page 125.

Carbohydrate 101g Protein 50g Fibre 15g

1 of your 5-a-day; high in protein; high in omega-3 fatty acid; low in saturated fat

MEXICAN-INSPIRED RICE BOWL

Serves 4

Takes 25 mins plus marinating Cost per serve £1.72

5 salad tomatoes, diced

1 lime, zested and juiced 300g 0% fat Greek-style yogurt

3 tsp chipotle paste

olive oil spray

2 red onions, thinly sliced

4 garlic cloves crushed

2 x 400g tins black beans

1 tsp ground cumin

1 tsp crushed chillies (optional)

200g easy-cook brown rice

100g 4-seed mix

É É ã¨É ¸Â»Û Û»« É with a sharp knife

2 avocados, stoned and thinly sliced 20g fresh coriander, roughly chopped

1 Put the tomatoes in a small bowl and stir through the lime zest and half the juice. Put the yogurt in another small bowl and stir in the chipotle paste. Set both aside.

2 Spray a large saucepan with oil and set over a medium heat. Fry half the onions, stirring frequently, for 5 mins, then add the garlic and cook for 5 mins. Add a splash of water if it starts to stick. Add the beans and their liquid, the cumin and chillies (if using). Mix, then simmer for 10-15 mins until thickened. Season.

3 Meanwhile, cook the rice to pack instructions. Drain; stir in the seeds.

4 Heat a large, nonstick frying pan over a medium heat. Tip in the corn and the remaining onion, leave to char for 2 mins without stirring, then stir and char for 2 mins more. Cook for 5 mins more, stirring.

5 Mix the remaining lime juice with the avocado and season. Divide the rice, beans, avocado and charred veg between 4 large bowls. Serve with the salsa, yogurt and coriander. Each serving contains

of the reference intake. See page 125.

76g Protein 28g Fibre 17g

FIND A BALANCE

The fat in this recipe is mostly unsaturated. As it has a red traffic light, consider how much fat is in the other meals you eat so you don’t exceed 100% of your recommended daily intake.

Spotlight on

The power of

laughter

Having a giggle with friends is good for both body and soul. No wonder we feel so much better now we can again see our loved ones in real life

After so long separated from family and friends, it’s no surprise that the past few weeks of opening up and increased human contact have felt uplifting. Seeing loved ones, and enjoying those laughs we’ve missed, has made life feel special again. But why is laughter more satisfying when you’re with people (in real life!), rather than ÉóÛÂtÂÉèã

É÷ÂãÛ

When we laugh, we produce endorphins, the chemicals that help relieve stress and make us feel happy. A study has suggested that even the anticipation of laughter might cause levels of stress hormones to decrease*, while another suggests it can «Â£«ÉóÛè»ÂãÛ÷ «ÁÔÉó«Â£»ÉÉÉô**. It’s even thought that it might ease pain***.

c¨Ûã Á««Â Laughter naturally improves our mood, as it causes the so-called happy hormones dopamine and serotonin to be released into our system. Dopamine is produced during pleasurable activities, while serotonin balances our mood and induces feelings of wellbeing. Geraldine Joaquim, a hypnotherapist and psychotherapist (mindyourbusiness.co.uk), says: ‘Dopamine and serotonin make us feel good. Laughter pushes us out of our nervous state and into the prefrontal cortex – the thinking, intellectual part of the brain – and tempers our stress.’

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Many things can make us laugh but as we discovered during lockdown, we don’t often LOL by ourselves. While Zoom has been a godsend, human beings pick up on other people’s moods, and that’s harder via a computer screen. Therapist Sally Baker from workingonthebody.com explains: ‘Even if we’ve had Zoom chats, we’ve missed a lot of the micro indicators that show approval when laughing together.’ Geraldine agrees: ‘There’s no substitute for sitting in a room with someone.’

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Laughter is one of our best coping mechanisms and, during the pandemic, we were starved of it. ‘Having a laugh prevents stress and also helps you cope in the moment,’ says Geraldine. ‘Take paramedics – they often have a “gallows humour” that helps them cope with their work.’

We also get a kick from making others laugh. ‘When you make someone laugh, you feel great,’ says Sally. ‘It’s primal – monkeys laugh with each other and babies laugh before they can talk. Also, if we are anxious, those external validations make us feel better.’

/ãÛ»» ôɸ ôɸ ôɸ

The switch to working from home also had an impact on us. Sally says, ‘Zoom meetings can be quite ÔÛÛ«ó /Â ã¨ É ÷Éè catch someone’s raised eyebrow during a meeting and, afterwards, go and have a giggle about it. We need these distractions!’

When you make someone laugh, you feel great. It’s primal – monkeys laugh with each other and babies laugh before they can talk

Sally Baker, therapist

How to unleash the LOLZ!

These ways of boosting your laughter levels may sound a little bit bonkers but they can actually work...

c ÷ »è£¨ã ÷É£ Yoga isn’t just about bending your body and feeling Zen y’know – laughter yoga combines deepbreathing techniques with laughter exercises that are guaranteed to boost your mood. ‘Everyone derives a sense of wellbeing from it,’ says teacher Linda Nightingale (healthyholistic happiness.co.uk). ‘When you get into laughing and engage with the deep-breathing exercises, your brain switches off.’

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It seems even simulated laughter – chuckling when you don’t even feel like it – can lower tension levels and even boost your immune system** If you’re not seeing friends, you could even try fake laughing while home alone. In a 2016 study, researchers at Georgia State University found that simulated laughter resulted in significant improvements in how participants reported their mental health†

D¸ »è£¨ã É Stick funny pictures, hilarious jokes and daft photos on a board in your home office or even on the kitchen fridge. Anything that takes your mind off daily stress and raises a smile will be beneficial, so make it as silly as you can!

Show and tell

My healthy haul

Chloe Madeley

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podcaster and author tells us which essentials are always on her shopping list

‘They pack a calorie punch, so I don’t go mad with the portion sizes, but nut butters contain lots of essential fatty acids… not to mention being very tasty.

Eggs are an amazing source of protein. I use them in shakshuka, a Middle Eastern dish that I make using chopped tinned tomatoes, onions and peppers.

Microwave rice pouches are quick and easy and, if you get the wholegrain variety, they’re a great source of fibre too, which is important for gut health.

A big bowl of green salad, tomato and red onion (80g each) gives me 3 of my 5-a-day. It’s a lot easier to get your 5-a-day than you think.

You can give a stir-fry a real flavour punch if you use sesame oil, garlic, chilli and soy sauce. It’s my go-to quick and easy dinner – it only takes five minutes.

I like 0% fat Greek yogurt, which is a low-fat, high-protein snack that also doubles as a soured cream or cream cheese alternative.

Chopped tinned tomatoes are great for beefing up virtually any dish, plus they’re low in calories and 80g gives you 1 of your 5-a-day.

Visit @madeleychloe for all things health and fitness. Her book, Eating For Results , is available now.

How we found our

HAPPY PLACES

We all appreciate the great outdoors now more than ever, so we asked readers and contributors about their favourite spots in nature

Life after lockdown

‘Foraging on the hills is so special’

Clare Knivett, Tesco magazine’s acting food editor, lives in Malvern, Worcestershire. She loves searching for herbs and berries in the nearby hills.

‘About three years ago I left London to go travelling in South America and when I returned I decided to settle back in Malvern, where I grew up.

‘I was drawn back by the beautiful location – it’s a designated Area of Outstanding Natural Beauty and the hills go on for miles. It’s also the place where I feel at my happiest and most content.

‘Last year I began to go for long daily walks, standing at the tops of the hills and looking out over to Wales or Herefordshire, with no sound of traffic or a car in sight.

‘I live on my own, so my walks were an opportunity to have a mental break and to get some perspective. I find it so meditative listening to the wind in the trees.

‘Around the foothills of the Malverns there are endless hedgerows, woodlands and orchards where you can find amazing produce. In spring you’ll find wild garlic, wood sorrel and three-cornered leek. I’ll put them in salads or use the ingredients when I’m baking – something else I find relaxing.

‘In June, the elderflower blossom comes out and I turn it into cordial, or infuse it into milk to make desserts. As summer goes on the wild cherries and strawberries appear, followed by blackberries. Even in winter, there are berries and plants that you can use to make festive wreaths.

‘I’ve learned what grows where and will choose my walks accordingly, armed with a basket and a pair of scissors. My advice to anyone starting to forage is: don’t eat it if you don’t know what it is. Take it home and make sure you can identify it. Now, I have a website, foodandforaging.com, where I write about the things I find.

‘Simply focusing on nature and enjoying the pleasure of foraging for food feels like a release. I also love the satisfaction of cooking what I’ve harvested, sharing my produce or giving it as a present. That extra time spent on it makes it even more special and heartfelt.’

‘Drawing in woodland is a release from stress’

]»Á {è»Ö ¢ÉÁ ]É»«¨è»» «Û ã«Ûãã«ó«Ûã ¢Éè ɢ ã¨ÉÁÁè«ã÷ ÔɶãYcÉÂÂãÛ 'ãã«Â£ ã«ó ô¨«» ÛèÉèÂ÷ Âãè £«óÛ ¨ ÉÉÛã

‘Walking through the grounds of beautiful Packwood House, I feel a release from the stress of the outside world. This oasis of calm, just five minutes from my house in busy, urban Solihull, provided a much-needed escape for me during the lonely months of the pandemic.

‘I live on my own and my mum is in a nursing home, so I wasn’t able to visit her for months on end or see extended family and friends during the lockdowns. My job, which involves running art workshops with migrant and refugee women, all moved online. They felt isolated by the pandemic and were having difficulties with their mental health, or were in traumatic situations. My main contact with them and the outside world was via Zoom or phone calls. It was very intense at the height of the crisis.

‘I realised I needed somewhere to go where I could

take some time out, express myself and let go of the stress.

‘The place where I normally walk, the Stratford Canal, was always crowded, so I started visiting the grounds of Packwood House – a Tudor manor owned by the National Trust. There’s a great mix of manicured gardens and wilder meadows, woods and a lake. You can be alone with the sheep and it’s wonderful.

‘As an artist, I was fascinated by the unusual shapes of the trees in the Yew Garden. From a distance, there’s something almost prehistoric about them. My creativity soon began to flow and I started to sketch them.

I now hope to exhibit the work when I get the opportunity.

‘I found visiting the gardens brought normality at a time when even going to the shops felt weird. It’s been wonderful watching the gardens evolve through the seasons and, more recently, explode into colour.’

‘Sea swimming feels like meditation’

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‘As a teacher I spent a large part of last year giving lessons online. Without all the extra-curricular activities such as football coaching to get involved in, I had a lot more free time.

‘I’m a keen swimmer and swam across the Channel in 2007. I trained at Hordle Cliff near Milford on Sea, usually alone, but last year I found others there too – keen to get out of their houses! It was wonderful to make a connection with them.

‘In the water, you get a feeling of true isolation. Swimming is repetitive, like rowing or running, but what sets it apart is the sensory deprivation. Your head is in the water and you may not

be able to see the bottom, so you enter a new layer of mindful, meditative activity.

‘When you enter the water it’s an uncomfortable stinging sensation for a minute or two, and you need to control your breathing. But after a few minutes, a pleasant numbness sets in. On a sunny day, I can look up at the sun and almost trick myself into feeling warm! Afterwards, I pile on the layers and have a hot drink. It’s a routine that takes me out of the everyday.

‘I soon realised this was where I wanted to focus my life. I’d always wanted to have an outdoorsy job and, after

30 years of teaching, I felt ready to do something a bit different, while still making the most of my skills. Now we’ve built up a community on the beach and sometimes I’ll train the other swimmers. I’ve set up my own Instagram account too, @iconic_swims.

‘Life has opened up again and I’ll be off finding other places to swim, but my heart will always be at Hordle Cliff. It’s a place I’ll return to every day when I’m at home.’

PART 7

BEAUTY SERIES

Looking for some handy advice?

We

EASY SUMMER STYLES

Beat the heat with three summer-ready hairstyles, perfect for unwinding on the beach or keeping cool in the city

Meet our experts

Narad Kutowaroo (@naradkutowaroo) is a session stylist to chart-topping artists and actresses.

Ricky Walters (@rickyandthe64) is the founder of Salon64, a top hair salon in London.

The easy up-do

Whether you have curly, wavy or pokerstraight hair, a bun is a suit-all style that works well day or night. ‘You can wear a bun messed up for the beach, or dressed up and sleek for more formal occasions,’ says hairstylist Narad Kutowaroo. ‘Pick products that enhance your hair texture to make styling easy.’

GET THE LOOK

1 Start with clean, damp hair. For curly or wavy hair, apply a curl-activating cream or mousse, and for straight hair, opt for a volumising mousse. Comb through from root to tip.

2 Next, dry hair with a diffuser on a medium heat. The diffuser attachment takes the ‘blow’ out of the blow-dry and allows for a natural finish in less time.

3 Once hair is dry, gather into a ponytail at the crown of your head. The hair should draw a diagonal line from your cheekbone to the crown. To avoid flattening your hair, don’t pull too tightly. Secure with a

TOOL KIT

Sam Hoad (@samhoadhair) is a freelance session hairstylist and colourist.

snag-free hairband or silk scrunchie.

5 Take the ponytail and wrap it around the hair band or scrunchie to create a doughnut shape and tuck the ends underneath, securing in place with hairgrips. Pull out some stands if you want a more ‘undone’ look.

Soften the look by pulling out some strands along the hairline and at the nape

Narad Kutowaroo, hairstylist

Great for detangling, try Denman Tangle Tamer Ultra D90L, £12.50. Enhance natural waves with a lightweight mousse such as John Frieda Frizz Ease Curl Reviver Mousse 200ml, £6 (£3/100ml) W7 Silkies Scrunchies (3 pack), £4.50, are ideal for up-dos.

French plait

‘Plaits are a summer staple,’ says hairstylist Sam Hoad. ‘If you plait your hair while on the beach, you can undo it at night for fuss-free waves.’

GET THE LOOK

1

A French plait starts high at the crown rather than the nape of your neck. Take 2-3 inches of hair at the top of your head and divide into three.

2Take the right section of hair and cross it over the middle section, then repeat with the left section.

3

Now add another section (use your index finger to slide underneath the hair that is not in the plait).

4 Repeat the process until you reach the nape of your neck.

5 Braid the last section of hair into a three-section plait and secure with a snagfree hairband.

TOOL KIT

Brush through Girlz Only Haircare

Dry Shampoo 200ml, £1.50 (75p/100ml), before you plait. Smooth John Frieda Frizz Ease Extra Strength Serum 50ml, £6.30 (£12.60/100ml), over braids.

Beach waves

Waves can transform a sleek bob into a relaxed holiday style, or take long, straight hair from flat to fabulous in a few easy steps. ‘Creating the perfect beachy waves is easier than you think,’ says hairstylist Ricky Walters. ‘First, invest in the right tools for the job. A medium-barrel curling iron is great for creating this look and will make it so much easier to achieve natural-looking waves.’

GET THE LOOK

1 Start by blow-drying your hair smooth with a round bristle brush.

2 Divide your hair into irregular sections, starting at the front.

3 Wrap each section of hair around the curling tong, holding the ends out from the tong with your fingertips. This will create a looser, ‘beachy’ feel.

4 For a more flattering effect, wrap the hair around the tong in the opposite direction to your face. Or for more tousled waves, alternate the direction in which you curl the hair.

5 Repeat until all your hair is curled, then leave the hair to set from hot to cold.

6 Using your fingertips, rake your hands through your hair to break up the waves.

7 For a more glamorous evening look, curl all your hair in the same direction and use a wide-tooth comb to gently comb through the ends.

8 Finish with a spritz of hairspray to keep the waves in place.

‘

‘ A medium-barrel curling iron is great for creating this look and will make it so much easier to achieve natural-looking waves

Ricky Walters, hairstylist

STYLIST’S TIP ‘If your hair doesn’t hold a curl easily, wrap it more tightly around the tong to create a longer-lasting wave,’ says Ricky.

TOOL KIT

Create loose waves with the TRESemmé Perfectly (Un)Done Curling Tong 2805U, £22. Protect hair from UV rays and heat damage with TRESemmé Heat

Protection Styling Spray 300ml, £5 (£1.67/100ml)

Spritz on Schwarzkopf Got2b Beach Matte

Texturising Salt Spray 200ml, £4.29 (£2.15/100ml), for instant texture.

Unleash more power from your Clubcard

Discover how to get great value from Tesco

SAVE WITH CLUBCARD PRICES

Keep your eyes peeled for Clubcard Prices, exclusive deals on thousands of products in store and online. Just scan your Clubcard or app at the checkout for savings to be applied.

SCAN AS YOU SHOP

Clubcard members have the exclusive opportunity to Scan as you Shop. Save time and pack as you shop: simply scan an item’s barcode and pop it straight from the shelf into your bag. Scan as you Shop also helps track spending, so you can keep an eye on your budget as you go. When you’ve finished shopping, head straight to the Scan as you Shop checkout, scan the barcode, pay and go.

Discover more Clubcard benefits at Tesco.com/clubcard +

COLLECTING POINTS

Collect points on food, Tesco fuel, fashion and more –you get one point for every £1 spent in store and online, and one point for every £2 you spend on Tesco fuel. They’ll turn into vouchers for you to spend in store or with Tesco Reward Partners. Did you know your points are worth up to three times the value with Reward Partners? There are over 100 to choose from, offering everything from meals, days out and magazine subscriptions to travel. There are lots of ways to collect points, including via the Clubcard app.

LET’S BRING NATURE BACK

Help restore 20 million ft2 of UK wildflower habitats

1FT SQ WILDFLOWERS RESTORED WITH EVERY BOTANICA PACK with WWF

MAKE A MINI MEADOW

If you don’t have a garden, try repurposing a Botanica by Air Wick candle jar to make a beautiful planter for your windowsill.

1.Melt any leftover wax with warm water and clean thoroughly.

2. Fill the jar with soil and break up any large clumps.

3.Scatter your seeds and cover with a thin layer of soil.

4. Place your planter in a sunny spot on your windowsill and water regularly.

5.When your seeds have outgrown the jar, replant them in a larger pot.

*Subject to availability. Air Wick will give WWF-UK £300,000 per year for wildflower conservation projects, a charity registered in England & Wales (1081247) and Scotland (SC039593).

Beachwear

Let’s hit the beach!

Whatever your body shape, F&F at Tesco has swimwear to suit everyone this summer

1.THE HIGH-WAISTED ONE

F&F Khaki lux bikini top, £14

F&F Khaki lux bikini pants, £10 Stand out from the crowd for all the right reasons with a very ãã«Â£«¸«Â«&«Â«Û¨ 㨻Éɸ with F&F Black-framed sunglasses, £5

2.THE ALL-IN-ONE

F&F Animal print swimsuit, £22 With an attractive wrap front and ruching to the side, this elegant swimsuit is perfect for »û÷÷Û «Â 㨠Ûè ]ã÷» «ã èÔ with && cÉ ãÉ«ÛÛ¨»» ã sunglasses, £5

3.THE PADDED ONE F&F Padded bikini top, £14 F&F Fold-over bikini pants, £9 c¨«Û ¨»ã«¸«Â« ãÉÔ «Û Ô for shape and oozes style – a great match with smart hipster ÔÂãÛt«ã ô«ã¨ F&F Clearframed sunglasses, £7.50

Drawing inspiration

2

Summer looks

Check you out!

Gingham is back in fashion! Check out these choices, and accessories to team them with

F&F gingham dress, £18

A chic dress that hides upper arms is a summer winner.

F&F bag, £16

Neutral accessories let your ÉèããÉ ã¨ ã»¸«Â£

F&F tan studded sandals, £17

Chic detailing on the hessian sole gives this pair added sparkle.

F&F gingham playsuit, from £10 Your little one will look so cute matching you in this playsuit.

F&F sandals, £10

Black sandals are a wardrobe staple; these are so comfy.

F&F pink gingham dress, £18 A cute tiered dress is perfect for outdoor get-togethers.

F&F red gingham dress, £22 F&F sliders, £13 Channel country vibes by Ô««Â£ £«Â£¨ÁÂã white sandals.

Exquisite meals, œœ

'œíœí with high quality ingredients & œíœíí ííí culinary experience.

Valid from 14/07/2021 to 10/08/2021 For use once in store or Tesco.com/groceries

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Gourmet Revelations Cat Food 4x57g Hand this coupon to the Tesco checkout operator cÉ«óã¨ÂãÛÛ Éó At the online checkout enter GRMJLK

This coupon has no cash redemption value and no change given. Can be redeemed only once and by the person to whom it was issued. Valid in the h<Â/KDÂÉÛÛ»» cÛÉ ¢ÉÁãÛ K«Û subject to availability. Copied damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication.

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Stay sun safe

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Although many of us might not be jetting É É¨ɻ«÷㨫Û÷ «ãÛÛã«»» è«»ãÉ

Ûã÷Û¢ «Â㨠ÛèÂóÂÉ »Éè÷ ÷Û hs hs÷Û Â Á£ Éè Û¸«Â Ôèãã«Â£ èÛ ã«Â۫۸ɢ۸«Â  ô¨«¨«ÛÉ ɢ㨠¢ÛãÛã £Éô«Â£¢ÉÁÛÉ¢  «Â㨠h< ÛÔ«ã ã¨Û«Û¸Û Öè ã É¢èÛÛã«»»¢«»ãÉ ÔÉããÉèÛ»óÛ ô«ã¨É «Â h<Á Â

‘The safety of the nation’s skin is important, so we’ve permanently reduced the price of the Tesco Soleil sun care range by 20% to cover the cost of VAT Alessandra Bellini, Tesco chief customer officer

É «Â h<ôÉÁ «Â£ «£ÂÉÛ ô«ã¨Û¸«Â Â* «Â㨫 »«¢ã«Á c¨ £ÉÉ ÂôÛ«Ûã¨ã«Â « ÉèãÉ¢ ÛÛ Û¸«Â  «ÛÔóÂã»** Â÷¢É»»Éô«Â£ «»÷Ûè £«Á ÛÔ«»»÷«ÂÛԫ£  ÛèÁÁ ô¨Âhs ÷Û ÛãÉ£ ÷Éè ÂÔÉãã÷ÉèÛ»¢ <ÂÉô»£» «Â ÛãÉ Ô¨Á«ÛãÛ É ¨Â ãÉÉó«ÂÉÁÁ ã¨Ûã ÔÉèãÛ¢É ÷Éè ô¨«» 㨠cÛÉ]É»«» ÁÉ«Ûãè«Û«Â£ÛèÂÔÉãã«É £ «Û É㨠ã«ó  ÁÉÉ» ã¨ÂÁÂ÷ «£ ÂÁÂÛ

STAY PROTECTED

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Shade

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Cover up

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Sunscreen

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Advice

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Wild Flowers Printed Seersucker Double Duvet Set, £17

Whether you’re into gorgeous £«Â£¨ÁÔãã÷É»Û É« inspired patterns, Tesco has got it covered when it comes to duvet sets. Why not give your sleep space a seasonal update and match your bedroom to the bright and breezy ÉèãÉÉÛ c¨Éô «Â ÛÉÁÉ ã textured accessories (the pink cord throw is top of our wish list) and your bedroom will look better in no time. You know what they say, a change is as good as a holiday. Oh, and don’t worry about blowing the budget – the range is such great value that you’re guaranteed to have sweet dreams as soon as your head hits the pillow…

Swallows

Double Duvet Set, £14

STRIKE A CORD

Add a pop of colour and a different texture to your bedroom with this cool corduroy throw.

Soft touch

Working to a budget doesn’t mean you have to scrimp on luxury. Add a Velour Cushion in pink or silver (or both!), £6 each, and give your bedroom instant oomph.

Pink Jumbo Cord Throw, £10

Buttercup

Gingham

Double Duvet Set, £14

Pretty Floral

Double Duvet Set, £14

PILLOW TALK

In order to maintain sleep hygiene and enhance the quality of your rest, you should replace your pillows every two years. If it’s time to update yours, try these Soft Touch Pillows 2-pack, £6, and treat yourself to a Soft Touch 10.5 Tog Double Duvet, £12

Halloumi souvlaki wrap p27 Cherry focaccia p10

Your recipes

GET COOKING

SNACKS & SIDES

Charred sweetcorn salsa 90

Cherry focaccia 10

Mediterranean-inspired meatballs 126

Orange, chickpea & mozzarella salad 34

Sweetcorn fritters 90

MEAT & FISH

Broccoli fritters with ham, egg & broccoli chilli slaw 77

Chicken panzanella 14

Coronation chicken pie 40

Crispy pork noodle salad 37

,«ÛÛÛ¨ ãÉÛ 86

Peanut salmon noodles 95

Pesto chicken burgers 89

Reggae drumsticks with pineapple chutney 30

Spinach & chorizo tart 86

Texas-stye ribs, BBQ sauce & slaw 27

VEGETARIAN & VEGAN

Aubergine bun chay 9

Bang bang broccoli with fried rice 76

BBQ jackfruit 78

Caprese aubergine traybake 85

Fresh tomato & chickpea curry 89

Halloumi fajitas 83

Halloumi souvlaki wraps 27

Mexican-inspired rice bowl 96

Roasted pepper & butter bean salad with harissa dressing 11

YÉÛãÔÔÔ¨«ÛÛ»É quiche 36

SWEET TREATS & DRINKS

Black Forest brownie sundae 46

Chocolate & peanut butter upside-down cones 46

Raspberry custard Danish pastries 13

Strawberry shortcake 46

Forest brownie sundae p46

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

s£ã«Â¢ ¢ÉÁ ÁãÂÛ¨ s£Â¢ ¢ÉÁ«Á»«ó ÔÉ èãÛ « ÷ ¢¢ ¢ÉÁ Á«»¸«ó ÔÉ èãÛ Gluten free

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

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

Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of «Â£«ÂãÛö»è«Â£Â÷㨫£ èÂèÛã 㨠time of going to press and is subject to change.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/ curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a Ö軫 Âèã«ã«É«Ûã t£ã ã¨ã ô è» to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

Black

Finest moments

Tapas time

If you can’t get abroad this year, why not let the flavours come to you?

Mediterraneaninspired meatballs

Serves 4 Takes 25 mins

Cost per serve £1.51

Preheat the oven to gas 4, 160°C, fan 140°C. Put a 12-pack Tesco Finest Beef and Herb Meatballs on a baking tray, sprinkle over Ω tsp smoked paprika and cook to pack instructions. Meanwhile, heat 1 tbsp olive oil in a saucepan over a medium-low heat and fry 1 small, »÷¨ÉÔÔonion for 5-6 mins until translucent. Add 1 crushed garlic clove»÷¨ÉÔÔTesco Finest Tomatoes on the Vine (from a 450g pack) and Ω tsp paprika. Cook for 3-4 mins until the tomatoes soften, then pour in a 340g jar Tesco Finest Tomato and Mascarpone Pasta Sauce. Simmer for 2 mins; season and remove from the heat. Stir in the meatballs, then spoon into a warmed serving dish. Crumble over Ω x 310g pack Tesco Finest Barrel-Aged Feta and scatter with 5g chopped fresh parsley leaves. Serve with crusty bread (optional). Each serving contains

2008kJ 484kcal 35g16g10g2.6g 50% 78% 11% 43%

24%

of the reference intake. See page 125. Carbohydrate 12g Protein 29g Fibre 3g

OUR STAR INGREDIENTS…

Finest 12 Beef and Herb Meatballs 336g, £2.85 (85p/100g)

340g, £1.40 (41p/100g)

Tesco

Tesco Finest Tomato and Mascarpone Pasta Sauce

Tesco Finest Barrel Aged Feta 310g, £2 (65p/100g)