Tesco Magazine - June 2021

BAKE WITH PRIDE

Talented LGBTQ+ bakers share their stories and top recipes

Must-try treats and garden feasts to make up for moments missed

Cocktails in the sun? Yes please! Finally eating and drinking outdoors is enjoyable again and oh, do we have some treats to kick off summer. Dig into the unapologetically unctuous strawberry trifle, p16, and whip up Piña Coladas for friends (we’ll even show you how to turn them into lollies, p39). Plus the Tesco wine team is back with tips on what to drink now, p53. With Pride just around the corner, we asked some talented bakers from the LGBTQ+ community how baking has helped them build friendships and express themselves, p40. Finally, don’t forget to check out our new health section, from p83. This issue we look at how diet can help us sleep better, while an expert at the British Heart Foundation has advice for looking after your ticker, whatever your age.

Lauren Rose-Smith, EDITOR

…BAKED FETA

All those TikTok videos inspired me to try baking feta with tomatoes. In my version I stop short of melting it completely into a pasta sauce. Instead, I leave this feta topped with crushed tomato and roasted red peppers with just enough bite so it holds its own among other sharing plates.

Baking Feta 150g, £3 (£2/100g)

Part of the Sharing Plates meal deal, £8*

ICE COLD ENJOY

This issue’s brands include:

SEE

CONTENTS JUNE

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

It’s full steam ahead for barbecues! Find out why Fire Pit is Jamie R’s essential go-to Tesco range, p18.

DEREK SARNO

The traditional Vietnamese filled baguette gets a wicked plant-based makeover, p64.

JAMIE OLIVER

Jamie has some brilliant ideas for veg-packed midweek meals, and champions the courgette, p78.

SAMMI @_THEBUTCHBAKER_

Baker Sammi reveals how her cookies keep her connected with the LGBTQ+ community, p44.

Victoria reveals some of the small lifestyle changes we can make to reduce our risk of heart disease, p84.

FOOD

113 Your recipes

All the recipes in this issue

WEEKEND

9 June harvest

Make the most of early summer’s fab new crop of fresh produce

25 Weekend wonders

Recreate a pub garden lunch at home with our classic recipes

35 Storecupboard cocktails

You’ll see a jar of jam in a new light once you try these recipes

39 Boozy lollies

Can’t decide between a lolly or a cocktail? Combine the two!

40 LGBTQ+ bakers

Three members of the LGBTQ+ community share their bakes

114 Finest moments

Elevate your humble fish finger sandwich into something epic

EVERYDAY

32 Grill stars

Midweek barbecue? Why not! Fire Pit makes it quick and easy

69 5 ingredient

70 5 for under £25

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

KNOW-HOW

50 Step-by-step

Give hot dogs a salty, sour kick with a homemade sauerkraut

64 Chef Derek Sarno

Vietnamese street food fave the bánh mí gets a wicked twist

66 Focus on: Oils

Face the fats with our in-depth guide to seven varieties of oil

76 Too good to waste: Berries

Beat that short shelf life with our helpful tips and ideas

78 Jamie Oliver

Jamie’s veg-rich summer dishes are perfect for outdoor eating

WINE

53 On the grapevine

It’s time to relax. Join us and kick off with a cocktail

54 Pick of the bunch

Trends, award-winners and why we’re loving boxed wines

A time-saving dinner created with a handful of ingredients

56 Cook and uncork

We pair New World wines with a Mediterranean baked orzo dish

60 Pink varieties

Know a Grenache from a blush, and find your perfect rosé

62 Holiday in a bottle

Move over, Champagne… Kent is the new spot for quality bubbles

Tesco’s director of plant-based innovation

VICTORIA TAYLOR

Senior dietitian at the British Heart Foundation

Health ambassador for Tesco

Brighton-based baker

94 Holiday at home

Recreate that relaxing hotel terrace in your own garden

WELLBEING

96 Life after lockdown

Positive lessons three readers have learnt over the last year

MONEY

111 Your finances

Tesco Bank shares tips to help you streamline your spending

THE TEAM

EDITORIAL Editor Lauren Rose-Smith

Deputy editor Jo Wooderson Acting deputy editor

Rhona Mercer Food editor Elli Donajgrodzki Acting food

editor Clare Knivett Chief sub editor Art Young

Deputy chief sub editor Rob Goodway

Senior sub editor Jenny Wackett Writer Bryony Bowie

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

83 If you make one change

Why you’ll love making the switch to steaming veg

84 In the know: Heart health

Expert tips from the BHF on how to look after your heart

88 Spotlight on: Sleep

Exploring how what you eat can impact your zzzs

90 My healthy haul

What’s in this gut health expert’s shopping basket?

REAL LIVING COMMUNITY

46 Community stories

How Tesco’s Free From range is aiding research into food allergies

49 Over to you

35 BEAUTY

IN STORE

18 Best buys

FOR YOU YOUR HEALTH SHOPPING

Exciting ideas for barbecues, Father’s Day and just relaxing

103 Father’s Day

Our selection of on-trend gifts to spoil him on his special day

Join in the conversation: your pictures, posts and thoughts

HOME

93 Outdoor dining

With a little blue-sky thinking, picnics will be a breeze!

104 Solution series: Summer beauty

Fears of humidity hair or melted makeup? We have the answers

FASHION

109 Summer looks

Ready to socialise again? Make sure you’ve sorted what to wear!

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, Josh Ong, Leo Roberts, Sophie Taylor

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

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.

June harvest

IN SEASON

Summer is knocking on the door with this month’s tastiest ingredients

Stringless beans

A type of runner, tasting similar to green beans

Need to know Stringless beans have been cultivated without the long string, for easier prep.

STRINGLESS BEANS WITH FETA, SHALLOTS & NUTS

Serves 4 as a side Takes 25 mins Cost per serve 52p

20g blanched hazelnuts

2½ tbsp extra-virgin olive oil

2 echalion shallots, finely sliced

1 garlic clove, crushed

180g stringless beans, roughly chopped

½ tbsp red wine vinegar

1 tsp honey

50g feta, crumbled

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the hazelnuts on a small baking tray and toast in the oven for 5 mins or until lightly golden and fragrant; set aside.

2 Heat 1 tbsp oil in a frying pan over a medium heat. Fry the shallots for 15 mins, stirring, until golden. Season, stir in the garlic and fry for 1 min.

3 Meanwhile, blanch the beans in a pan of simmering water for 2-3 mins until just tender; drain and toss with the shallot mixture.

4 Mix 1½ tbsp oil with the vinegar and honey; season. Stir in the beans and top with feta and hazelnuts to serve. Each serving contains

Supersweet peaches

Poach, roast or enjoy fresh

Need to know Brush cut peaches with lemon juice to prevent spoiling.

PEACH MELBA GALETTE

Serves 12

Takes 50 mins plus chilling Cost per serve 52p

200g plain four, plus extra for dusting 140g cold unsalted butter, cubed

25g caster sugar

½ lemon, zested

1 medium egg yolk, plus 1 egg, lightly beaten

For the filling

5 supersweet peaches, sliced into 2cm wedges

100g fresh raspberries

10g demerara sugar

2 tbsp apricot jam

vanilla ice cream, to serve (optional)

1 To make the pastry, pulse the flour and butter together in a

food processor to the texture of breadcrumbs, then pulse in the caster sugar and lemon zest. Add the egg yolk and 2 tbsp ice-cold water and pulse again until it just begins to come together into a dough (add more water if it’s too dry, but only 1 tsp at a time). Tip the dough onto a clean work surface and shape into a disc. Wrap in clingflm and chill for 30 mins.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface into a 25cm circle and transfer to a large baking tray lined with nonstick baking paper. Arrange the peaches and raspberries over the pastry, leaving a 5cm border around the edges.

3 Gently bring the pastry border up and over the fruit, so the edges are enclosed. Lightly brush the exposed pastry with the beaten egg, then scatter over the demerara sugar. Bake for 3035 mins until the pastry is golden and the fruit soft and lightly caramelised. Put the apricot jam in a small bowl and microwave for 10 secs to warm and loosen. Stir, then brush over the fruit and leave to cool for 5 mins before serving with vanilla ice cream, if you like.

Each serving contains

RIBENA is a registered trade mark of Lucozade Ribena Suntory Ltd.

Kidswear available in selected larger stores. Excludes Next.

Courgettes

A versatile member of the squash family

Need to know You don’t need to peel courgettes, just give them a quick wash.

COURGETTE, TOMATO & PARMESAN GRATIN

Serves 4

Takes 1 hr 15 mins

Cost per serve £1.14

½ tbsp olive oil

1 small onion, fnely chopped

2 garlic cloves, crushed

1 dried bay leaf

2 x 400g tins chopped tomatoes

10g fresh basil, leaves fnely chopped, plus extra to serve

2 large courgettes, trimmed and sliced lengthways into 1cm-thick slices

1 large egg, lightly beaten

70g plain flour

150g grated mozzarella

50g panko breadcrumbs

30g Parmesan, fnely grated green salad, to serve (optional)

1 Heat the oil in a saucepan set over a medium-high heat and fry the onion for 7-8 mins until soft. Add the garlic and bay leaf and cook for 1 min. Tip in the tomatoes and simmer over a low heat for 25 mins. Season well, remove the bay leaf and stir in the basil.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Put the egg in a shallow bowl and the four on a plate, then lightly dip each side of the courgette slices in the egg followed by the four. Arrange half the courgette slices in a layer on the bottom of a 15 x 25cm baking dish, then scatter over half the mozzarella and pour over half the tomato sauce. Repeat the layers once more to use all the

ingredients, then scatter over the breadcrumbs and Parmesan.

Bake for 35 mins until lightly golden on top and bubbling at the edges.

Leave to rest for 10 mins. Serve with extra basil leaves and a green salad, if you like.

Gooseberries

These tart, pinstriped berries are in season from June to August

Need to know As they ripen, their flavour gets sweeter.

GOOSEBERRY & ELDERFLOWER NO-CHURN ICE CREAM

Serves 12

Takes 15 mins plus cooling and freezing

Cost per serve 40p

300g gooseberries

50g golden caster sugar

2 tsp elderflower cordial 600ml whipping cream

200g condensed milk

1 tsp vanilla bean paste or extract

120g ginger nut biscuits, roughly crushed

1 Put the gooseberries and sugar in a medium saucepan set over a medium heat and cook for 3-4 mins, stirring occasionally, until the sugar has melted and the gooseberries have released some liquid. Increase the heat to medium-high and simmer for 6-7 mins until thickened and the gooseberries are just holding their shape. Stir in the cordial, then transfer to a heatproof bowl and leave to cool completely.

2 Whisk the cream, condensed milk and vanilla in a mixing bowl until just forming soft peaks. Swirl in the cool gooseberry mixture, then transfer to a 1.5ltr freezer-proof container and allow to freeze solid. Leave to soften at room temperature for 15 mins (returning any unused to the freezer quickly) before serving with crushed ginger biscuits.

Strawberries

An edible member of the rose family

Need to know For best flavour, remove strawberries from the fridge an hour before eating.

ETON MESS SUMMER TRIFLE

Serves 12

Takes 25 mins plus cooling

Cost per serve £1.33

1kg strawberries

1½ tbsp lemon juice

250g caster sugar

2 mint sprigs

3½ tbsp Summer Cup

1 strawberry and cream Swiss roll, cut into 14 slices

300ml pot whipping cream

300g 0% fat Greek-style yogurt

½ tbsp vanilla bean paste or extract

MAKE THE COVER For more strawberry recipes,

5g fresh basil, leaves picked 4 meringue nests, roughly crumbled 5 nectarines, stoned and cut into 1cm slices

500g Tesco Finest custard 1 tbsp toasted faked almonds

1 Hull and halve 400g strawberries and tip into a saucepan with the lemon juice and sugar. Heat over a low heat, stirring regularly, until the strawberries have released their juices and the sugar has dissolved. Increase the heat to medium-high and simmer for 6 mins, stirring occasionally. Pour into a heatproof bowl, add 1 mint sprig and set aside to cool for 10 mins. Chill in the fridge for 1 hr, then remove the mint and stir in 2 tbsp Summer Cup.

2 When the jam has cooled, lay the Swiss roll on a chopping board and

drizzle over the remaining 1½ tbsp Summer Cup. Lay 4 slices on the bottom of a deep, 20cm trifle dish.

3 In a mixing bowl, whisk the cream to soft peaks, then add the yogurt and vanilla and whisk back to soft peaks. Finely chop 1 basil leaf and 5 mint leaves and fold into the cream with 2 crushed meringues and ¾ of the jam until just swirled through. Layer the dish with some berry cream, custard, the remaining jam, cake, most of the strawberries and nectarines, more meringue and the remaining berry cream. Top with the remaining meringue, fruit, mint and basil leaves and the almonds.

Each serving contains of

Best buys

Hello, sunshine

Bring on summer with our pick of the best things you’ll find in store this month

BEHIND THE SCENES WITH JAMIE R

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

‘

We’re ready for summer with our Fire Pit range. We’ve made sure it includes all the barbecue classics, as well as supertasty veg, pickles, slaws and awesome sauces that will make any outdoor meal shine. We’ve taken

inspiration from around the globe, with the fragrant chicken tikka steaks and North Carolina-inspired pork belly with a tangy mustard BBQ sauce being two of my favourites. Fire Pit is sure to make this summer taste amazing!

ALL FIRED UP

Look out for the new Fire Pit relishes and burger toppers, in store now. Stash them in your cupboard to bring zing to your barbecues all summer long.

Fire Pit Smoky Onion Relish 300g, £1.15 (38p/100g)

Fire Pit Gherkin & Dill

Relish 300g, £1.15 (38p/100g)

Fire Pit Sweet Pickled Red Onions 340g, £1.15 (34p/100g)

FIRE & SMOKE

New barbecue favourites

‘

JAMIE R SAYS

We’ve gone big on the extras – after all, condiments are key to great grilled food

1 What’s a BBQ without burgers? Grill a 4-pack Cheese & Jalapeño Turkey Burgers 454g, £2.50 (55p/100g), serve in Fire Pit Sliced Brioche Burger Buns 8-pack, £1.60 (20p each), and top with Fire Pit 4 Red Leicester with Scotch Bonnet & Chipotle Melts 100g, £1.50, and Fire Pit Burger Sauce 100g, £1

‘

2 Try new Fire Pit Indian Spiced Chicken Thigh Kebabs 280g, £3 (£1.07/100g): they’re perfectly spiced, and have a tangy red onion and lime chutney to serve.

3 Don’t forget sides! Potato Wedges in Parsley Oil 500g, £1.30 (26p/100g), and Fire Pit Tangy White Pickled Slaw 340g, £1.15 (34p/100g)

1

2

3

IDEAS FOR DAD

It’s Father’s Day on 20 June CARD HAPPY

TAPAS TIME

Choose from a range of great cards in store, from just £1.50. Need some gifting ideas? We’ve got you covered on p103.

Put on a spread with the new sharing plates deal: three small plates and two accompaniments for just £8. We paired the Patatas Bravas 250g, Chorizo & Iberico Cheese 110g, and Peppers Stuffed with Chilli Cheese 135g, with the Sundried Tomato & Red Pepper Crush 130g and the Smoky Paprika Nut Mix 120g for a Spanish tapasstyle treat.

GO BEYOND

If Dad is trying to eat less meat, try the new Wicked Kitchen Beyond Beef Cowboy Chilli 400g, £2.75 (69p/100g): part of the exclusive new range from Wicked Kitchen and Beyond Meat®, in store now. The Cowboy Chilli combines Beyond Beef pea protein with grilled red peppers and beans in a rich, smoky chilli sauce with brown rice.

Slice of summer

NEW DEAL!

Get three small plates and two accompaniments for just £8.

The new Tesco Finest Strawberries & Cream Cake, £13, is the perfect celebration of summer. Layers of soft vanilla sponge with strawberry and sparkling wine jam are covered with a silky clotted cream ganache, freeze-dried strawberries and Belgian white chocolate curls.

FROZEN FAVOURITES

Ice dreams

Classic cones are now gluten- and dairy-free

Free-from sweet treats that

everyone can

enjoy

GET THE SCOOP

There are three new flavours of Wicked Kitchen plant-based alternatives to ice cream to try. Choose from Birthday Cake (swirled with cake and sprinkles), sweetly spiced Chai Latte, and chocolate-studded Cookie Dough, all £2.50 for 500ml (50p/100ml). Serve in new 10-pack Free From Wafe Ice Cream Cones, £2 (20p each).

Chocolate treats

Try the new 3-pack Wicked Kitchen Berry White Sticks, £2.50 (83p each), vanilla ice creamalternative swirled with berry sauce, coated in white chocolate and freeze-dried raspberries, or the 3-pack Wicked Kitchen Chocolate & Almond Sticks, £2.50 (83p each), with a roasted almond and rich chocolate coating. Plantbased has never been so delicious!

pack Free From

4-pack Free From Toffee & Vanilla Cones, £2.25 (56p each)

ack Free From

4-pack Free From Strawberry & Vanilla Cones, £2.25 (56p each)

4-pack Wicked Kitchen Chocolate & Red Berry Cones, £2.50 (63p each)

TO THE UEFA EURO 2020 FINAL ™

In the pub garden

Recreate snacks from your favourite local –perfect to make for Dad on Father’s Day

FATHER’S DAY, 20 JUNE

BEER MATCHES

Scotch eggs A hoppy pale ale cuts throught the richness.

Halloumi sticks Blonde beers will stand up to these flavours.

Scampi A refreshing lager is just the drink with this.

Potato skins Pair with a citrussy,aromaticwheatbeer.

Polenta-crusted halloumi sticks with sweet chilli & tomato jam p27

COOK’S TIP

Leftover chilli jam will keep for up to 2 weeks in the fridge.

BLACK PUDDING SCOTCH EGGS

Makes 6

Takes 1 hr plus chilling Cost per serve 97p

7 medium eggs, at room temperature

500g pack 5% fat pork mince

160g black pudding, crumbled into small pieces 10g fresh parsley, finely chopped

1 large garlic clove, crushed 25g plain flour, seasoned 80g panko (or fresh) breadcrumbs vegetable oil, for deep-frying sea salt flakes and English mustard, to serve

1 Boil 6 eggs for 6 mins. Remove with a slotted spoon, plunge into a bowl of cold water to cool quickly, then peel carefully and set aside.

2 In a bowl, mix the mince, black pudding, parsley and garlic; season. Divide into 6 portions (about 110g each) and flatten each into a circle roughly 13cm. Place an egg in the middle and use your hands to mould the mixture up and around to enclose the egg. Repeat with the remaining eggs, then place on a plate and chill for 20 mins.

3 Beat the remaining egg in a shallow bowl. Put the seasoned flour and breadcrumbs on 2 separate plates. Dust a coated egg in the flour, then dip in the egg and finally coat in the breadcrumbs. Transfer to a plate and repeat with the remaining eggs.

4 Half-fill a large, high-sided saucepan with oil and heat over a medium-high heat until it reaches 180°C on a thermometer or a small piece of bread turns golden in 60 secs. Deep-fry 2 eggs at a time for 8 mins until crisp and dark golden, turning occasionally. Remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs, allowing the oil to return to temperature in between.

Sprinkle with sea salt and serve warm or cold with English mustard. Each Scotch egg contains

of the reference intake. See page 113. Carbohydrate 13g Protein 29g Fibre 0g

POLENTA-CRUSTED HALLOUMI STICKS WITH SWEET CHILLI & TOMATO JAM

Serves 6 freeze coated uncooked halloumi Takes 35 mins plus cooling Cost per serve 60p

225g pack halloumi

1 tsp smoked paprika

4 tbsp (50g) fine corn meal

1 tsp vegetable or groundnut oil

For the sweet chilli & tomato jam 60g pack red chillies, deseeded and chopped

4 vine tomatoes (175g), chopped 150ml rice or white wine vinegar

1 tsp table salt

50g caster sugar

2 large garlic cloves, chopped

1 To make the chilli jam, blitz the ingredients in a food processor or blender until smooth. Scrape into a small pan, bring slowly to the boil, then bubble over a low-medium heat for 12-15 mins, stirring occasionally to stop it catching, until thickened. Pour into a bowl; set aside to cool and thicken more.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the halloumi into 1.5cm chip-sized sticks and pat dry with kitchen paper. Mix the paprika and corn meal in a bowl with a little salt. Drizzle the halloumi with the oil; toss to coat in the corn meal mix. Transfer to a lined baking tray.

3 Bake the halloumi for 15 mins, turning halfway, until golden. Serve with the chilli jam for dipping.

SALT & PEPPER SCAMPI

Serves 6 freeze breaded uncooked prawns

Takes 30 mins

Cost per serve £1.42

2 x 165g packs Tesco Finest raw jumbo king prawns

20g plain flour

¼ tsp salt

¼ tsp ground black pepper

1 egg, beaten 100g fresh breadcrumbs

vegetable oil, for frying For the dip 50g mayonnaise

50g Greek yogurt

1½ tbsp Thai sweet chilli sauce

1 lime, ½ zested and juiced, the rest cut into wedges to serve

1 Wash and pat dry the prawns. Put the flour in a bowl and mix with the salt and pepper. Put the egg in a second bowl and the breadcrumbs in a third.

2 Dust 1 prawn at a time in the flour, then the egg, then roll to coat in the breadcrumbs. Place on a plate lined with baking paper.

3 Pour enough oil into a large, deep saucepan so it reaches 1cm up the side. Heat over a medium heat until it reaches 180°C on a thermometer or a small piece of bread turns golden in 60 secs. Working in batches, carefully add the breaded scampi and cook for 3 mins, turning over halfway through. Remove with a metal slotted spoon and drain on kitchen paper, then season.

4 Mix the mayonnaise, yogurt, chilli sauce and lime juice in a small serving bowl; top with the lime zest. Serve alongside the hot scampi with lime wedges to squeeze over.

serving

PHOTOGRAPHY

GARETH MORGANS FOOD STYLING ELLA

TARN PROP STYLING

JENNY

IGGLEDEN

RAREBIT POTATO SKINS

Serves 6

Takes 1 hr 15 mins plus chilling Cost per serve 23p

6 similar-sized British all-rounder potatoes (about 130g each)

½ tbsp olive oil

1 egg yolk

1 tsp English mustard

70g mature Cheddar, finely grated

2 tbsp (30ml) beer

1 tsp Worcestershire sauce dash of Tabasco, to taste

2 spring onions, finely chopped

6g fresh chives, snipped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes all over with a fork, then roll in the oil and a little salt on a baking tray.

Bake for 1 hr until crisp and golden. Set aside until cool enough to handle. Preheat the grill to medium-high.

2 Meanwhile, mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco in a bowl and set aside.

3 Halve the cooked potatoes and use a teaspoon to scoop out the fesh into a bowl, leaving 0.5cm around the edges to support the skins. Mash the fesh with a fork, season, then fold through the spring onions, chives and half the rarebit mix. Spoon back into the skins.

4 Spread the remaining rarebit mixture over the top of the potatoes and grill for 2 mins, watching closely, until golden and just starting to catch.

Each serving contains

of the reference intake. See page 113.

COOK’S TIP

Don’t let the potatoes cool too long before grilling: the centres should still be hot.

Ready, set, BBQ! Grill stars

Don’t miss another moment! With the bigger-thanever ready-to-grill Fire Pit range you can enjoy a completely different barbecue every day of the week

Hands up who’s excited for summer?

Having missed out on so much time with friends and family over the past year, we’ll be grabbing every opportunity we can to socialise again. Barbecue on a Tuesday? Don’t mind if we do. Rain in the air? Even that won’t stop us, because Tesco’s bold Fire Pit range,

MAKE IT SIMPLE

packed with exciting new favours and complemented with Plant Chef and Wicked Kitchen options, can be cooked over the coals or in the oven. Either way, you’ll be enjoying those distinctive smoky favours we love almost as soon as someone says, ‘What shall we have for dinner this evening…?’

Named Best Sausage in Good Housekeeping Institute’s 2021 barbecue taste tests, you’re onto a winner piling Fire Pit Spanish Chorizo Sausages 6-pack 300g, £4 (67p each), into Fire Pit Brioche Hot Dog Rolls 6-pack, £1.30 (22p each), and topping with Fire Pit Caramelised Red Onions 260g, £1.30 (50p/100g). A barbecue classic with bags of taste and zero hassle? No problem.

PHOTOGRAPHY

BOLD BURGERS

Fire Pit Beef Burgers 12-pack 1.1kg, £5 (42p each), are as juicy as they are meaty. And you can shake things up by adding Fire Pit Cheddar with Caramelised Onion Burger Melts 4-pack 100g, see in store for pricing. Mix and match toppings (we love Fire Pit Burger Sauce 100g, £1, and Fire Pit Gherkin & Dill Relish 300g, £1.15 (38p/100g)), to really make your burger your own.

SUPER SHARING SIDES

Complete your spread with sides to make your food sing, from a traditional Fire Pit Garlic & Herb Coleslaw, £1.10, to a Fire Pit Seasoned Sweetcorn Bucket 312g, £2.50 (80p/100g), and Fire Pit Triple Grain Salad 450g, £2.50 (56p/100g).

EASY VEGAN

Exclusive to Tesco, the impressive restaurant-style Wicked Kitchen Improper Meat-Free Burgers 2-pack 265g, £2.50 (£1.25 each), are sure to satisfy both meat fans and plant-eaters.

Happy hour

Tinned Piña Colada

Strawberry Jam Daiquiri

Marmalade Whisky Sour

STRAWBERRY JAM DAIQUIRI

Makes 2

Takes 5 mins

Cost per serve £1.19

3 tbsp strawberry jam

100ml white rum

180g ice cubes

2 limes, 1½ juiced (40ml), ½ sliced 2 tsp sugar syrup (see below)

1 Put all the ingredients in a blender, apart from the lime slices, and blitz until smooth. Divide between 2 chilled Martini glasses.

2 Garnish each with a lime slice: make a cut from the middle to the edge of the lime slice, then bend the lime forward and back from the cut to create a ‘wave’ effect; thread onto a cocktail stick and rest on the side of the glass.

Each Daiquiri contains of the reference intake. See page 113. Carbohydrate 19g Protein 0g Fibre 0g

TINNED PIÑA COLADA

Makes 1

Takes 10 mins

Cost per serve £1.67

230g tin pineapple chunks in juice

1½ tbsp coconut cream

45ml white rum

100g ice cubes

1 cocktail or maraschino cherry, to garnish (optional)

Drain the pineapple chunks, reserving the juice. Put 90g pineapple in a blender with 4 tbsp of the reserved juice, the coconut cream, rum and ice; blitz until smooth. Pour into a glass and garnish with some of the reserved pineapple and a cherry, if you like, threaded onto a cocktail stick.

MARMALADE WHISKY SOUR

Makes 2 *

Takes 5 mins

Cost per serve £1.49

4 tsp sugar syrup (see right)

4 tbsp lemon juice (bottled or fresh)

100ml bourbon

2 tbsp aquafaba (tinned chickpea water), or 2 tbsp pasteurised egg white

2 tsp orange marmalade ice cubes

orange slices, to garnish

Put half of the sugar syrup, lemon juice, bourbon, aquafaba or egg white, marmalade and a few ice cubes in a cocktail shaker and shake well. Strain into a tumbler filled with ice and garnish with orange. Repeat to make a second.

Each Whisky Sour contains

of the reference intake. See page 113. Carbohydrate 8g Protein 2g Fibre 0g

Sugar syrup

This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil, remove from the heat and allow to cool. Store in an airtight sterilised** jar or bottle. Will keep in the fridge for up to 3 weeks.

GIVE ME MORE! +

Turn your Piña Colada cocktails into ice lollies on p39

RECIPES ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL *Vegan if using aquafaba. **To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

Boozy lollies

Taste the Tropics

If you like Piña Coladas, you’ll love turning our storecupboard cocktail recipe into these grown-up ice lollies

PIÑA COLADA ICE LOLLIES

Makes 4 Takes 20 mins plus 5 hrs freezing Cost per serve £1.67

432g tin pineapple chunks in juice 90ml white rum

3 tbsp coconut cream (from a 160ml tin)

2 large limes, zested 10g desiccated coconut 175g dark chocolate (70% cocoa solids), chopped

1 Drain the pineapple chunks, reserving the juice. Put 180g pineapple in a blender with 8 tbsp juice, the rum and coconut cream (use the hardened cream at the top of the tin). Blitz until smooth, then stir in the lime zest. Pour into 4 x 100ml lolly moulds and freeze for 4 hrs or until solid.

2 Put the desiccated coconut in a bowl and line a small board or tray with baking paper. Melt the chocolate in a small heatproof bowl set over a pan of simmering water, or microwave in 20-sec bursts, stirring between each, until melted.

3 Working one at a time, quickly dip each lolly in the bowl of chocolate, tilting the bowl to give a diagonal line and allowing excess chocolate to drip off. Scatter with the coconut and place on the prepared board. Transfer to the freezer for 1 hr for the chocolate to set.

COOK’S TIP

Cover

LGBTQ+ bakers

Three members of the LGBTQ+ community share their favourite recipes and explain how baking has helped them connect with others

ÔThe cake is in the colours of the trans flag. Trans people need allies to stand with them and show support

Jacob Taylor

‘I’m a self-taught baker from London. I use baking as a form of expression and over the last year, found it to be a therapy for me. Baking has also proved a great way to engage with people: at work I make a Pride cake for a summer event and am now co-chair of our Pride network. The cake I’ve created for Tesco magazine is in the colours of the trans flag. I chose it because trans people need allies to stand with them and show support. It’s important to support the LGBTQ+ community because we are far from having equal rights.’

TRANS PRIDE SWISS ROLL

Serves 6

Takes 40 mins plus 6 hrs chilling

Cost per serve 73p

6 tbsp caster sugar

3 large eggs

1 tsp pink food colour gel

1 tsp blue food colour gel

9 tbsp self-raising four

1 tsp gelatine powder (optional)

4 tbsp seedless fruit jam, such as raspberry

200ml whipping cream

60g raspberries

60g blueberries

icing sugar, for dusting

1 Preheat the oven to gas 6, 200°C, fan 180°C and line a 25 x 35cm baking tray with nonstick baking paper. Put the sugar and eggs in a large bowl and beat with an electric whisk on medium-high for 10 mins until thick and airy. Divide the mixture evenly into 3 bowls. Add the pink food colour gel to one portion and the blue food colour gel to another; gently fold into the mixture with a spatula

until no specks of gel can be seen. Leave the third bowl uncoloured.

2 Sieve 3 tbsp four over each of the 3 mixtures. Gently fold in the four, cleaning your spatula between each bowl. Transfer the mixes into 3 piping bags fitted with a large round nozzle, or cut to make a 1cm wide opening. Pipe a line of plain mix diagonally from one corner of the tray to the other. Sandwich this with a line of pink mixture either side, then sandwich the pink mixture with a line of blue. Repeat using the pink, then plain, back to pink, and blue until the tray is covered (see pic A, right).

If you have any left over, you can top up the lines you’ve already piped.

3 Bake on the middle shelf of the oven for 8-10 mins until the sponge is light golden. Lay a clean, damp tea towel on a surface and carefully slide the sponge onto it, pulling down any paper if it’s sticking up. Roll up the sponge widthways in the tea towel and leave to cool completely (pic B).

4 Unroll the cake and peel away the paper, keeping it under the cake. If using, dissolve the gelatine in a small bowl with 3 tbsp boiling water. Whip 200ml cream to soft peaks in a large bowl, gradually adding the gelatine as you whisk. (Adding gelatine to the whipped cream helps the Swiss roll hold its shape.)

5 Spread the jam over the sponge followed by the whipped cream, leaving a 1cm border. Scatter the raspberries and blueberries over the cream, then use the paper to help you carefully roll up the cake (pic C), keeping an eye on the far edge so no fruit escapes. Roll the cake so the seam is at the bottom. Transfer to the fridge for 6 hrs to set. Dust with icing sugar to serve.

A PIPING THE MIXTURE

Pipe the mixes diagonally. Start with plain, then sandwich with a line of pink either side. Sandwich the pink with a line of blue and repeat using pink, plain, pink and blue.

B ROLLING IT UP TO COOL

Slide the sponge onto a clean, damp tea towel, then carefully roll up the sponge in the tea towel and leave to cool completely.

C ADDING THE FILLING

Spread the jam and whipped cream evenly over the sponge, making sure to leave a 1cm border. Scatter the fruit, then use the paper to carefully roll up the cake.

André Oldfield

we started Worcestershire Pride in 2016, I’d make cupcakes for the volunteers. With little money from grants going to smaller cities in rural locations, friends and I would bake bigger cakes for fundraisers too. Since we started Pride,

‘Baking has always been a way for me to bring people together. When

I’ve

noticed more same-sex partners being affectionate in the street; I couldn’t be more proud of that and our LGBTQ+ community.’

MATCHA CUPCAKES

Makes 24 vegetarian without pink food colour gel

Takes 55 mins plus cooling

Cost per serve 48p

110g unsalted butter, at room temperature

340g caster sugar

290g plain flour

1 tsp bicarbonate of soda

1 tsp salt

1 tbsp matcha powder, plus 2 tsp 110ml vegetable oil

355ml buttermilk

2 large eggs

2 tsp vanilla extract

1 tsp apple cider vinegar

green food colour gel (optional)

For the buttercream

190g strawberries, hulled and roughly chopped, plus 12, halved

100g caster sugar

1 tbsp lemon juice

1 tsp vanilla extract

250g unsalted butter, at room temperature, cubed

400g icing sugar

pink food colour gel (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C and line 2 muffin tins with cupcake cases. Put the butter and caster sugar in a mixing bowl and

beat with an electric whisk for 4-5 mins until pale and combined. In a separate bowl, sift together the flour, bicarbonate of soda, salt and matcha powder. Add the flour mix to the butter and sugar, mixing on a low-medium speed until combined.

2 In a jug, whisk together the oil, buttermilk, eggs, vanilla, vinegar and a few drops of green food colour gel, if using. Slowly pour into the mixing bowl and mix until just combined.

3 Divide the batter between the cake cases. Bake for 20-22 mins until risen and a cocktail stick inserted comes out clean. Transfer to a wire rack and leave to cool (they will level out as they cool).

4 For the buttercream, bring the strawberries, caster sugar, lemon juice and vanilla to the boil in a pan. Reduce the heat and simmer, stirring occasionally, for 15 mins or until reduced by half. Remove from the heat; set aside to cool completely.

5 Use an electric whisk to beat the butter for 5 mins until pale, then add the icing sugar. Mix on a low

ÔI’ve noticed more same-sex partners being affectionate in the street since we started Pride

speed until combined, then on a high speed for 4-5 mins or until light and fluffy. Add a little pink food colour gel, if using, and 3 tbsp strawberry sauce; mix on a high speed until combined. If the buttercream is still too stiff to pipe, add another 1 tbsp strawberry sauce and a little hot water, 1 tsp at a time, to make it easier to whip.

6 Put the buttercream in a piping bag fitted with a large star nozzle, then pipe onto the cupcakes. Top with a strawberry half and dust over the remaining 2 tsp matcha. The cupcakes will keep for up to 5 days in an airtight container in the fridge.

Sammi Ingamells

‘I’ve worked in many cafes and dreamed of creating a queer cafe. It’s a big deal to go out with your partner to a place you feel at ease. During lockdown, I started an online bakery; I called it The Butch Baker because I’m superproud to be a butch lesbian. I’ve since been able to move into a creative space in Brighton, Glitch, to make my dream come true. Peanut butter and jam cookies are my favourite bakes, so I’ve turned it into an ice cream sandwich for Tesco magazine.’

PB&J ICE CREAM

SANDWICHES

Makes 10 sandwiches

freeze cut-out cookie dough only Takes 1 hr 25 mins

Cost per serve 36p

275g crunchy peanut butter

125g dairy-free butter-alternative, such as Flora Plant Butter, cubed

ÔI call myself The Butch Baker, because I’m super-proud to be a butch lesbian

140g golden syrup

85g caster sugar

70g light soft brown sugar

1 tbsp vanilla extract

240g Dove’s Farm plain gluten-free white four, plus extra for dusting 120g strawberry jam

200g dairy-free vanilla ice cream

1 Preheat the oven to gas 4, 180°C, fan 160°C and line 2 large baking sheets with nonstick baking paper. Using an electric whisk, mix the peanut butter, dairy-free butter alternative, golden syrup, sugars and vanilla in a bowl until smooth.

2 Add the four and mix again until combined to a soft dough. Transfer to a foured surface, sprinkle more four on top, then roll out the dough to 1cm thick. Use a 7cm round cookie cutter to cut out 20 cookies, rerolling the dough as needed; transfer to the baking tray.

3 Spoon a tsp jam into the centre of each cookie, then bake for 10 mins or until golden and just beginning to crisp at the edges. Transfer to a cooling rack to cool completely.

4 Divide the ice cream between 10 of the cookies and top each with 1 tsp jam. Place the remaining cookies on top, jam side down, and gently push down to sandwich.

GIVE ME MORE! +

To watch the bakers talk more about their Pride stories, visit tes.co/pride

Action on allergies

With food allergies on the rise, discover how Tesco is going the extra mile to help fund vital research

Remember the tragic story of 15-year-old Natasha (left, with her father)? She died in 2016 when she suffered an extreme allergic reaction to the sesame seeds in a shop-bought baguette. While some of the sandwich’s ingredients had been listed on the packaging, crucially this one wasn’t.

More than 2m people in the UK have a food allergy – and the numbers are rising* After Natasha’s death, her parents Tanya and Nadim Ednan-Laperouse set up the Natasha Allergy Research Foundation (narf. org.uk) to fund medical research and raise awareness of food allergies. From October, ‘Natasha’s Law’ will require all pre-packaged food made and sold on the same premises to display a complete list of ingredients.

ACTION DURING ALLERGY WEEK

All Tesco products already meet these requirements. And during World Allergy Week (13-19 June), Tesco will be donating 10p from the sale of every Tesco Free From product to the Natasha Allergy Research

‘

‘ We want to thank everyone who took part in the Tesco Free From fundraising campaign last year. We’re so grateful Tanya and Nadim Ednan-Laperouse

Foundation** to raise funds for medical research and to increase awareness of food allergies. In doing this last year, Tesco raised over £72,000 for the charity. Tanya and Nadim said, ‘We are delighted Tesco is running the campaign again and welcome the steps the supermarket has taken to support people who have food allergies. We want to thank

everyone who took part in the Tesco Free From fundraising campaign last year – we’re so grateful for your support.’

Tesco has recently added a further 29 new products to its Free From range, including a Lemon Drizzle Cake Kit, Oaty Bake Bars and Confetti Celebration Cake – each with all the ingredients clearly listed on the packaging. Having an allergy really doesn’t have to mean going without the foods you love.

Tesco’s extensive Free From range

ADVERTISEMENT PROMOTION

Gifts for Dad

Stuck for ideas this Father’s Day? Here are eight good ones to get you started

*

1 Eco-conscious ale

Get satisfaction in this light golden beer with notes of caramel and tropical fruit… and in knowing BrewDog takes twice as much carbon out of the air as it emits* . BrewDog Punk IPA 6 x 440ml cans, £10 (38p/100ml)

2 Classic red

Is Dad a wine lover? This full-bodied red has notes of ripe black fruits, chocolate and sweet spices. It pairs particularly well with roasted meats and mature cheese.

Tesco Finest Amarone Valpolicella DOCG, £18

3 Winning whisky

Glendfiddich is the world’s most-awarded single malt Scotch whisky. Light and fruity flavours develop into butterscotch and subtle oak in every dram. Glenfiddich 12 Year Old Single Malt Scotch Whisky 70cl, £35 (£50/ltr)

4 Top lager

Footie-loving dads will be thrilled with a fridge-load of beers from the official partner of the long-awaited UEFA EURO 2020™. Whoever you support, Heineken is always a winner. Heineken 12 x 330ml bottles, £11 (28p/100ml)

6

5

6 Game on!

Whether he’s an armchair manager or wannabe player, help him live out his dreams with this coveted gaming gift that’s perfect for any football-loving dad!

PS4 FIFA 21, see in store for pricing Pegi 3

5 For your hero

Show your dad exactly how highly you rate him by presenting him with a chocolate treat that won’t disappoint! Toblerone Milk Chocolate Block 360g, £5 (£1.39/100g): £4 Clubcard Price* (£1.11/100g)

FATHER’S DAY, 20 JUNE

7 8

7 Caffeine hit

Working from home might mean coffee-shop runs are far less frequent. So treat him to true Italian coffee at home with Lavazza Oro’s floral, fruity beans, which make deliciously smooth coffee. Lavazza Oro Beans 250g, £4.35 (£1.74/100g)

8 Page turner

What better way for Dad to relax than settling down to read a good book? Richard Osman’s best-selling debut novel is both gripping and funny – and it’s now available in paperback.

The Thursday Murder Club, £5

STAR LETTER

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

Tired of the same recipes, I grabbed April’s Tesco magazine in search of something different. I didn’t have to look further than the start of the magazine: Caramelised radish & goat’s cheese tarte Tatin. A massive success! My late mum loved radishes and I just wish I could share a slice with her - she’d have loved it! Thanks for the springtime inspiration, I’m off to plant radish seeds in the garden with my own children! Rebekah, via email

GIVE YOURSELF A BREAK

I picked up the April Tesco magazine on my first trip to a supermarket since before Christmas. Seemed poignant that one article was about being patient with ourselves if we’re nervous about restrictions easing. I’ve felt pressure to shop or go to a pub, but all I really want is to see faraway friends and family. Thanks for helping me see that’s OK! Madi, via email

Step-by-step

Turmeric sauerkraut

Add a salty, sour kick to hot dogs and salads with homemade fermented sauerkraut

TURMERIC SAUERKRAUT

Makes about 800g

Takes 1 hr plus 7-28 days fermentation

Cost per serve 4p

1kg white cabbage

16g (2 tsp) Saxa fine sea salt or Tidman’s natural sea salt*

½ tsp caraway seeds

1 tsp black peppercorns

1 tsp turmeric

You will need

1ltr glass jar with lid

1 small plastic sandwich bag

1 First clean the equipment –including a chopping board, knife, large mixing bowl, mixing spoon, 1ltr preserving jar and teaspoon – with hot soapy water and rinse with boiling water to remove any unwanted bacteria.

2 With clean hands, remove any damaged or wilted leaves from the cabbage, then cut into quarters and remove the tough core. Reserve a flexible quarter leaf, then slice the rest as thinly as possible. Transfer 800g shredded cabbage to a large mixing bowl, add the salt and mix with clean hands to thoroughly combine. If you have more or less than 800g cabbage, tweak the amount of salt accordingly so you have 2g salt per 100g cabbage. Set the bowl aside, uncovered, at room temperature for 15 mins.

3 With clean hands, start to squeeze and scrunch the cabbage.

LUIS PERAL

* Different salts will vary in volume compared to their weight. We have given the volume of these two salt brands (2 tsp) as 16g may be difficult to measure on home scales. ** If the sauerkraut starts to smell, becomes discoloured or slimy, it is contaminated and will need to be discarded.

This will take 5-10 mins. When the cabbage is ready, it will have reduced by half and there will be about 200ml brine in the bottom of the bowl. Add the spices and mix thoroughly with the mixing spoon.

4 Using the same spoon, scoop everything into the jar, packing tightly and pressing down to remove any air bubbles. There should be a 5-6cm gap at the top of the jar for expansion during fermentation. Scrape the inside of the jar with the teaspoon so every shred of cabbage is below the brine.

5 Cover the top of the shredded cabbage with the reserved cabbage leaf, making sure it covers all the shreds. Press down until fully submerged with 1cm brine above the cabbage, then fill the sandwich bag with water and put it on top to weigh down the cabbage and keep it in place. If you need extra brine to submerge the cabbage, mix 2g salt with 100ml water and use enough to cover the cabbage.

6 Screw on the lid but do not seal completely (if using a clip top jar, don’t fully fasten the clip), as gas still needs to escape during the fermentation process. Place the jar on a plate or bowl to catch any overflow juices during fermentation. Store in a dark place (18°C-22°C) for at least 7 days. After 2-3 days, the mixture should start to bubble. If the temperature is below 18°C, this may take longer.

7 After 7 days (at 18°C-22°C) you can open the jar to taste. If the brine level has dropped, add more 2% salt-water solution to top it up to a 1cm depth. At this point the sauerkraut is ready to eat, but leaving it (with the lid loose to allow gas to escape) for up to 4 weeks will enhance the flavour. When ready, seal the jar fully and transfer to the fridge, where it will keep for up to 6 months**

A CORING THE CABBAGE

With a sharp knife, cut the cabbage in half lengthwise through the base, then halve again. Locate the hard core and cut into it at an angle where it meets the leaves to remove from each quarter.

C SQUEEZING THE CABBAGE

Squeezing the cabbage helps break down the structure and draw out the moisture needed to preserve the sauerkraut. You need enough brine to completely cover the cabbage so oxygen doesn’t cause it to spoil as it ferments.

E SEALING THE JAR

The weight helps to keep the cabbage under the brine, as cabbage exposed to oxygen will rot rather than ferment. You could use a clean shot glass or mini ramekin as a weight instead. RECIPE NANCY ANNE

B ADDING THE SALT

The ratio of salt to cabbage is key. Too little and the cabbage will ferment too quickly, too much and it will be too slow. It’s important to use natural salt, as additives like iodine can inhibit good bacteria and lead to over-salty sauerkraut.

D PACKING THE JAR

It is important to really pack the jar as pockets of oxygen left in the sauerkraut can cause it to spoil as it ferments. Leave at least 5-6cm between the cabbage and the lid, for the weight and to allow for expansion during fermentation.

F LEAVING TO FERMENT

The time you leave the sauerkraut depends on how salty, sour and crunchy you like it. Taste after 7 days to check flavour and texture. Remember, the more you open the jar, the more likely it is to spoil.

On the grapevine

Time to chill

This month, we explore summer flavours to enjoy in the sunshine

Whether you’re sipping it in a sun-baked garden, over a barbecue with friends, or as part of an impromptu picnic, great wine is an essential part of summer. And in this issue we’re helping

We’re drinking…

With tropical fruit and floral notes, Viña del Cura Rioja Blanco, £5* , is a crowd-pleaser for garden parties. Make it go further in this easy sangria, with fresh berries, apple and mint.

expand your tasting horizons and know-how. Get the inside track on rosé and pay a visit to Tesco’s wine producer in Kent. Grab a glass of something chilled and read on!

In the spotlight

Pick of the bunch

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

MEET OUR WINE EXPERTS

GRAHAM NASH

Tesco product development manager

‘New World’ wine expert Graham Nash is just the man to talk you through the differences between wines from diverse parts of the world. Turn to p56 for his pick of lesser-known varieties to pair with our recipes.

CHARLOTTE LEMOINE

Tesco product development manager

Charlotte is a specialist in French, Italian, German and sparkling wines, and is Tesco’s in-house expert on rosé. She delves into the various styles of pink wine, separating fact from fiction on p60.

FERGUS ELIAS

Head winemaker, Hush Heath

Head winemaker at Hush Heath, one of England’s most prestigious wineries, Fergus is responsible for crafting Tesco Finest English White. Turn to p62 to learn about what goes into producing this complex and aromatic wine.

MYTH BUSTING boxed wine

Not just for parties, boxed wine is great quality –and value – for anytime. ‘They’re crafted with the same care as Tesco’s bottled wines,’ says Charlotte Lemoine, ‘but once opened, boxed wines stay fresh for up to six weeks. That means less waste if you just want the occasional glass.’

Italian Blush, Sauvignon Blanc, Tempranillo, each 2.25ltr, £12.50 (£4.17/75cl)

White wine sangria

Serves 6 Takes 10 mins

Cost per serve £1.29

Stone 1 large peach and cut into 8 wedges. Add to a 2ltr jug with 200g hulled and quartered strawberries, 1 cored and thinly sliced Granny Smith apple and 5g fresh mint

3 AWARDWINNING WINES TRENDING#low-alcohol wine

Low-alcohol wines aren’t what they used to be – in a good way! Thanks to new technology called spinning cone columns, which gently remove a wine’s alcohol but leave it full of flavour, they are as delicious as any other tipple. Bursting with ripe citrus notes, Low Alcohol Sparkling, £2.75, has all the celebratory fun of fizz with less than 0.5% alcohol.

leaves. Add 250g ice cubes. Pour in a 75cl bottle Viña del Cura Rioja Blanco and 100ml elderflower cordial; stir. Top up with 100-300ml sparkling water to taste.

Tesco wines have once again been racking up medals in the prestigious International Wine Challenge, which tests wines from around the world. There are 90+ award-winning wines to check out in store! Here are just three:

GOLD Tesco Finest Tingleup Riesling, £9, is a celebrated Australian white that has a natural crisp, refreshing lime and citrus flavour with hints of white pepper.

GOLD Tesco Finest Margaux, £22, is a wine from Bordeaux in France. Made using some of the best grapes in the area, it has rich notes of black fruit and oak with silky tannins and a long savoury finish.

SILVER Tesco Finest Gavi, £8.50, is an elegant Italian dry white wine that has fresh flavours of white peach and citrus, and a creamy smooth finish: it’s perfect with roast chicken or oven-baked fish.

{Wine dictionary}

Acidity

It might not sound too appealing, but acidity in wine is key. Different natural acids in the wine shape how it tastes, determining whether it’s refreshing, fruity or even creamy. Crucially, it helps wine pair well with food and balances out its natural fruit sweetness. Acidity levels differ between different styles, grapes and regions.

Cook and uncork

Food and wine pairing is all about experimentation. Broaden your horizons by pairing this summery salad with New World wines from New Zealand and Chile

3 to try

THE ZESTY ONE

Wairau Cove Gisborne Chardonnay, £7

The lemony favours in this lively New Zealand Chardonnay match that squeeze of citrus in this dish perfectly. Spiced pineapple and juicy stone fruit notes add a richness that pairs well with the pasta.

THE CRISP ONE

Tesco Finest North Row Sauvignon Blanc, £13

Typical Kiwi Sauvignon Blancs like this one have concentrated tropical fruit favours and plenty of acidity, just the thing for cutting through the dish’s salty feta chunks.

THE RED ONE

Chilean Merlot, £3.99

If you love reds, this soft and smooth Chilean Merlot pairs a treat – and for under £4 too! The red cherry and raspberry notes keep it light enough to match with the orzo’s bright favours.

BAKED MEDITERRANEAN

ORZO

Serves 6

Takes 55 mins

Cost per serve 96p

2 tbsp olive oil

2 garlic cloves, crushed

1 tsp dried oregano

1 large onion, fnely chopped

1 large aubergine, cut into bite-sized pieces

3 sweet peppers, deseeded and sliced

3 tbsp tomato purée

1 vegetable stock cube 300g orzo

4 tomatoes on the vine, cut into wedges

15g fresh parsley, fnely chopped 100g feta, crumbled

1 lemon, cut into wedges to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the olive oil, garlic and oregano together in a small bowl. Tip the onion, aubergine and peppers into a roasting tin (about 30 x 40cm and 5cm deep). Drizzle over the favoured oil, mix well and season. Roast for 20 mins until lightly golden.

2 While the veg is roasting, whisk the tomato purée, stock cube and 600ml of boiling water together in a jug until the stock cube has dissolved.

3 Tip the orzo and tomatoes into the roasted veg and mix well. Pour over the stock, mix again and bake uncovered for 25-30 mins until the

orzo is tender and the stock has been absorbed. Cover with foil and leave to rest for 5 mins before serving if the orzo still has a little bite in the centre.

4 Stir half the parsley and feta through the orzo and top with the remaining. Serve with lemon wedges for squeezing over.

Each serving contains

of the reference intake. See page 113. Carbohydrate 53g Protein 14g Fibre 6g

of your 5-a-day; high in protein; high in vitamin C; low in fat; low in saturates

WHAT IS ‘NEW WORLD’?

‘New World’ wines – that is, wines from any region outside Europe, including New Zealand, Chile or South Africa – were originally modelled after traditional European styles. But over time, winemakers have adapted and innovated, even developing new grape varieties.

While wines might be generally called New World, there’s no such thing as a single ‘New World style’. But typically, wine producers in these regions have more freedom to experiment. Bottles also often openly state the grape variety, which can make it easier to find wines you know you’ll love.

Q. HOW DO I HAVE A GO AT PAIRING THIS MYSELF?

A This dish is light and fresh, so think about wines that taste similar. A crisp, refreshing, citrussy white will balance but not overwhelm it.

Turn the page for more pairing tips

A brave new world of pairings

Want to explore new horizons? Tesco product development manager

Graham Nash pairs lesser-known New World wines with favourite dishes

‘Have you ever tried steak with Argentinian Malbec? It’s a classic New World wine pairing. But how about steak with Pinotage?

Native to South Africa, Pinotage is a fruity, spicy grape that goes well with rich red meats and can stand in for flavourful wines like Malbec or Shiraz.

‘Or, instead of Merlot – a great match for grilled veg – try fruity Carménère, grown mostly in Chile. Experiment with new grape varieties to get delicious results.

When it comes to whites, appley, honeyed Chenin Blanc from South Africa is a perfect partner for seafood or creamy chicken.

‘Finally, Australian Semillon is often mixed with Sauvignon Blanc for a crisp blend. Try it with fresh summer salads.’

The bold, spicy flavour of South African Pinotage is a natural match for steak. Find this herby steak recipe at tes.co/garlicthymesteak. Pinotage, £3.89

EVERYDAY FOOD MATCHES

SALT & PEPPER

SCAMPI (p27)

TRY Tesco Finest South African Chenin Blanc, £7.50 Gently spiced seafood dishes are balanced by the stone fruit, honey and vanilla notes of this wine.

MUSHROOM BURGERS

TRY Tesco Finest Peumo Carménère, £8 With flavours of chocolate, plums and juicy berries, this Chilean red can stand up to the richness of mushrooms. Visit tes. co/mushroomburgers.

CHICKEN & ASPARAGUS SALAD

TRY Tesco Finest Australian Sauvignon Blanc Semillon, £8

Light salads go so well with this refreshing dry wine, with hints of apple and gooseberry. Visit tes.co/chicken asparagussalad.

Pink varieties

La vie en rosé

Not just a wine to match with the weather, there’s much more to rosé than meets the eye!

With the freshness of white wine and the fruitiness of red, rosé strikes a delicious balance between the two. But are you stuck on one variety? Tesco product development manager Charlotte Lemoine explains all – and reveals top wines to try.

IT’S REALLY DIVERSE

‘From sweet to dry, and from red fruit to foral aromas, rosé comes in a range of styles and is more diverse than you might think. While red fruit notes – such as strawberries and raspberries – are common in rosé wines, there’s something for every palate. Try the Tesco Finest Malbec Rosé, £8, for example. It’s dry and soft, with white peach and lychee notes.’

NOT JUST FROM FRANCE

‘Here in the UK, France is famous for rosé, and for good reason: its wines are delicious! But there are fabulous rosé wines to enjoy from all around the world, so don’t be afraid to experiment. Spain might be well-known for red wines, but Tesco’s Tempranillo Garnacha Rosé, £4.50, is also delicious, full of juicy strawberry and raspberry aromas, perfect with chicken or fresh salads.’

‘

Chill it like you would a white wine, or a little bit less – a serving temperature of around 12°C is ideal. You don’t want it too cold or the flavours won’t shine

Charlotte Lemoine

‘

COLOUR CAN BE MISLEADING

‘There’s a common misconception about rosé that the darker the hue, the more intensely fruity the wine. While this is sometimes the case, the Wairau Cove Rosé, £7, from New Zealand, bucks the trend: it’s full of fresh raspberry and strawberry notes, but very pale in colour. The best way to tell a wine’s favour is to read the tasting notes on the back label.

And, of course, to try it!’

TRY IT WITH FOOD

‘Refreshing Provence-style rosé pairs particularly well with food. Try it with salmon, light salads or – in the case of the elegant and crisp Tesco Finest Provence Rosé, £9 –seafood and antipasti. Pair rosé with food as you would with white and red wines, matching the intensity of favours so they complement each other. Rosé can be a great match for spicy dishes or even some desserts.’

HOW ROSÉ IS MADE

While there are a few exceptions, like pink Champagne, most rosé comes from red grapes. After crushing, the pigment-rich grape skins are mixed briefly with the clear juice, transferring some colour and flavour.

Find your perfect pink

Do you like your wines light?

Slightly sweet?

Dry? Refreshing? And fruity? Fuller?

Wairau Cove Rosé, £7

Tesco Finest Provence Rosé, £9

Tempranillo Garnacha Rosé, £4.50

Tesco Finest Malbec Rosé, £8

English wine

Holiday in a bottle

Get stuck into an English summer with the taste of a Kent vineyard

From nostalgic seaside holidays in Margate to hikes across the lush Downs, Kent is a prime choice for a UK getaway. And you can get a flavour of the countryside just by cracking open a Tesco Finest English White. Brimming with hedgerow and floral aromas, it’s the ultimate summer wine… especially with fish and chips!

‘Warm climate and unique soils make Kent special among English wine regions,’ says Fergus Elias, winemaker at Hush Heath and producer of Tesco Finest English White. ‘Set in the Weald of Kent, our clay-based vineyards produce a complex wine, made from a mix of Chardonnay, Pinot Blanc and aromatic Bacchus grapes.’ Even the occasional bout of rain, which Fergus admits is a challenge, can’t dampen its enticing aroma or crisp palate of pear and fowers. The first vines were planted at Hush Heath 20 years ago, and since then this family business has really blossomed. ‘Unlike most other wineries in the country, we own all our equipment, so we have control over every aspect of production,’ says Fergus.

HEAVENLY MATCHES

‘

Refreshing and crisp, English wines really stand up on the global stage Fergus Elias, producer of Tesco Finest English White

The Weald of Kent

‘Because this wine is a crisp, clean style, it’s the perfect accompaniment to all types of seafood or chicken,’ notes Fergus. Fish and chips is a given, but try mussel linguine or a goat’s cheese tart too.’

Tesco Finest English White, £11 LIKE THIS? Try Tesco Finest English Sparkling, £19, or Tesco Finest English Sparkling Rosé Brut, £20, also from Hush Heath

‘

{Wine dictionary}

It might not yet be as famous as Sauvignon Blanc, but this variety, grown in the UK, is often called the British answer to that grape. It gives English whites acidity and perfumed aromas often compared to elderflower or honeysuckle.

1 OF 10 £500 TESCO GIFT CARDS

BY 11:59PM ON 21/06/2021

Texts charged at your standard rate. Purchase necessary. Please retain receipt. Internet access required for receipt upload. No purchase necessary in NI.

Opens 01.06.2021. Closes 11:59pm 21.06.2021. UK 18+ only. NI NPN. Normal exclusions apply. 15 prizes in total. 10 winners randomly drawn each win £500 worth of Tesco gift cards. 5 runners-up each win a 60-minute virtual Guinness Storehouse @ Home experience for up to 6 adults (18+) and a Guinness tasting kit. Internet access will be required to take part in the experience. Prize excludes devices and any data costs but the call platform will be free to use. 1 entry per person (GB: 1 text & receipt = 1 entry; NI 1 text = 1 entry). Terms and conditions at https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

Derek Sarno

LIVING ON THE VEG

Love Asian flavours? Try Derek’s take on the ultimate street food sandwich

LEMONGRASS TOFU BÁNH MÌ

Makes 2

Takes 1 hr plus pressing and marinating

Cost per serve £2.50

396g pack frm tofu

1 lemongrass stalk, trimmed and fnely chopped

5cm piece ginger, peeled and fnely chopped

2 garlic cloves, crushed

3 spring onions, fnely sliced

1½ red chillies, fnely sliced

1 orange, juiced

2 tsp rapeseed or vegetable oil

1 tbsp reduced-salt soy sauce

3 tsp caster sugar

2-pack bake-at-home baguettes

5g fresh coriander, leaves picked

For the quick-pickled veg

3 tbsp rice (or white wine) vinegar ½ cucumber, julienned

1 small red onion, halved and very thinly sliced

3 Cut the pressed tofu widthways into 8 slices and arrange in a single layer in a snug-fitting dish. Pour over the lemongrass sauce and chill for 20 mins. Preheat the oven to gas 7, 220°C, fan 200°C.

4 Meanwhile, for the pickled veg, mix the rice vinegar, remaining 1 tsp sugar and a pinch of salt in a bowl. Add the cucumber, red onion and remaining chilli; use your hands to massage the liquid into the veg for a few mins. Set aside to pickle.

5 Put the tofu on a baking sheet and drizzle over any leftover marinade. Bake on the top shelf of the oven for 40 mins, turning the pieces halfway, until golden and crisp. Put the baguettes on a separate baking sheet and bake for the last 10 mins of cooking time.

For Derek Sarno, Tesco’s director of plant-based innovation, creating the best plant-based foods for everyone to enjoy is key. Here, he puts his own spin on the Vietnamese-inspired street food classic with a vibrant lemongrass-glazed tofu that really packs a punch. Try adding the baked tofu to salads, stir-fries and wraps too.

Bangin’ lemongrass, a zingy pickle and a cool Thai basil aioli make this the freshest-tasting sandwich for the warmer months!

Derek Sarno

For the aioli

2 tbsp vegan mayo

8g fresh Thai basil (or basil), leaves picked, most fnely chopped

1 Drain the tofu and pat dry with kitchen paper. Wrap in a clean tea towel or more kitchen paper, transfer to a bowl and put a weight on top (a heavy pan weighed down with tins is perfect). Set aside for at least 20 mins.

2 Meanwhile, put the lemongrass, ginger, half the garlic, two-thirds of the spring onions and half the chilli in a jug. Add the orange juice, oil, soy sauce and 2 tsp sugar, then blitz to a thick sauce with a stick blender (or in the small bowl of a food processor).

6 To make the aioli, mix the vegan mayo in a small bowl with the chopped Thai basil, remaining garlic and spring onions. Season with pepper and set aside.

7 Split open the baguettes and spread with the aioli. Layer in the tofu with the pickled veg, coriander and reserved Thai basil leaves.

COOK’S TIP

Store leftover pickled veg in a sealed container in the fridge for up to 3 days.

Focus on Oils

To cook or not to cook? Our guide to oils explains all

HOW TO COOK Every oil has its own smoke point: the temperature at which it starts to burn and break down. At this point it will produce a bitter flavour –so when choosing a cooking oil, it’s important to consider how you’ll use it.

REFINED VS UNREFINED In unrefined oils (often labelled as expeller- or coldpressed), the oil is simply squeezed from its source, retaining more nutrients. Refined oils use chemicals to separate the oil, resulting in a longer shelf life and higher smoke point. Store all oils in a cool, dark place away from the hob.

OLIVE

The everyday hero, olive oil has a high smoke point and a mild, fruity flavour. Extra-virgin olive oil has a lower smoke point and stronger flavour, making it best for drizzling or salad dressings.

USE FOR frying, roasting and even baking: try our Orange, olive oil and thyme cake at tes.co/oliveoilcake.

COCONUT

This tropical oil is solid at room temperature, melting at 24°C. Refined varieties have a high smoke point and a milder flavour. Although touted as a superfood in recent years, it’s very high in saturated fat. USE FOR dairy-free baking, lower-heat roasting and frying.

DID YOU KNOW…?

Monounsaturated fats help protect your heart by maintaining levels of ‘good’ HDL cholesterol while reducing levels of ‘bad’ LDL cholesterol in your blood* .

SUNFLOWER

A neutral flavour and high smoke point makes sunflower oil a kitchen favourite for high-heat cooking. It can also be used in baking, and is often used in carrot cakes to give a moist sponge.

USE FOR deep-frying, shallow-frying, roasting, stir-frying, baking.

AVOCADO

Although not as widely used, refined avocado oil has a higher smoke point than any other cooking oil: 45°C higher than sunflower. Unrefined versions (pictured) have a deeper colour and a smoke point a little below sunflower oil. It has a mild, grassy flavour and is typically high in ‘good’ monounsaturated fats.

USE FOR stir-frying, roasting, salad dressings.

TOASTED SESAME

A staple in Asian cooking, toasted sesame oil has a unique rich, nutty flavour. As it’s already toasted, heating it too much will make it bitter, so it’s best used for its flavour rather than to cook with.

USE FOR sauces and dressings: try it in our Yaki soba at tes.co/yakisoba.

WALNUT

Walnut oil has a buttery, softly savoury taste. Its low smoke point means it’s better suited to salads rather than cooking, and it’s best stored in the fridge.

USE FOR salad dressings and sauces: try in place of 2 tbsp olive oil in this Basil and walnut pesto at tes.co/ basilwalnutpesto.

RAPESEED

Also called canola, the refined version of this versatile oil can be used in a similar way to sunflower. It’s higher in ‘good’ monounsaturated fats than sunflower oil but has a slightly lower smoke point.

USE FOR stir-frying, baking, shallow-frying.

ADVERTISEMENT PROMOTION

Friday favourite

Ditch the takeaway and rustle up these quick end-of-week treats instead

VEGGIE LOADED CHIPS

Cook You Say Potato Fresh Skinny Chips to pack instructions. Meanwhile, chop tomatoes, spring onion, avocado and fresh basil. Mix together in a bowl with lemon juice to taste. In a separate bowl, mix crème fraîche with a little fresh pesto. When the chips are cooked, top them with the tomato mixture and drizzle over the pesto crème fraîche.

TOP TIP

While each idea works on its own, you can pair them up for a spread that’s fun to share.

CHEESY PIZZA WITH ITALIAN-STYLE SIDE SALAD

Cook the Chicago Town Deep Dish Light Cheese Feast Pizzas to pack instructions. Meanwhile, make a salad to serve alongside. Whisk together 1 tbsp extra-virgin olive oil, 1 tsp balsamic vinegar and ½ tsp Dijon mustard Toss through mixed leaves and add sliced black olives and fresh basil.

You Say Potato Fresh Skinny Chips 500g, £1.30* (26p/100g) are naturally saltand fat-free. They’re a brilliant base for toppings or a tasty side on their own. Available in skinny or standard cut, see p5 for a money-off coupon.

Chicago Town Deep Dish Light Cheese Feast 2 x 151g, £1.50 (50p/100g), has 30% less fat than the standard Deep Dish Four Cheese and only 375kcals per pizza. See p5 for a money-off coupon.

Time-savers

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

Mango chicken & couscous salad

Serves 2

Takes 20 mins

Cost per serve £2.64

Preheat the oven to gas 5, 190°C, fan 170°C. Put a 300g pack Fire Pit Mango, Coconut & Lime Chicken Mini Fillets on a baking tray and bake for 16 mins. Meanwhile, put ½ x 180g pack Sliced Red Onion in a bowl and squeeze over the juice of 1 Lime; set aside. Prepare a 110g pack Lemon & Coriander Couscous to pack instructions and chop a 120g pack Mango into bite-sized pieces. Fluf up the couscous with a fork, then stir in the mango and onion and squeeze over the juice of ½ lime. Top with the chicken fillets and serve with extra lime wedges.

Each serving contains

the reference intake. See page 113.

Tried it, liked it

Meal planning

CHANGE IN YOUR POCKET + 5

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

Our tester Laura lives in the North East with her wife Janine and their two children, aged six and eight. ‘Since the easing of lockdown, our family has gone from spending every minute together to a very busy schedule of school runs and extracurricular activities,’ says Laura. ‘When we can eat together it’s nice to have something nutritious and simple that doesn’t require too many alterations for typically vegetable-averse children!’

5 x DINNERS

4 x SERVINGS

GET INVOLVED

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

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

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

SHOPPING LIST

2 lemons

1 lime

3cm piece ginger (about 20g)

1 garlic bulb

3 red onions

100g bunch spring onions

600g pack Nightingale Farms peppers

250g salad tomatoes

250g pack baby spinach

4 courgettes

12-pack Woodside Farms

pork sausages

500g pack 7% fat turkey

thigh mince

200g pack Creamfields

Greek-style salad cheese

50g pack grated pecorino

250g tub ricotta

500g pack arborio risotto

rice

400g crusty bloomer

6 wholemeal pittas

2 x 145g packs pizza

base mix

250g pack medium egg noodles

14g jar dried oregano

150ml bottle reduced-salt

soy sauce

200g jar smooth tomato sauce

340g jar Stockwell & Co

clear honey

520g pack Bay Fishmongers

white fish fillets

900g pack frozen broccoli

florets

900g pack Grower’s Harvest frozen peas

+ FROM YOUR STORECUPBOARD

olive oil, plain flour, reducedsalt vegetable stock cubes, vegetable oil

GREEK-STYLE

MEATBALL PITTAS

Serves 4 Takes 25 mins

500g pack turkey thigh mince

2 garlic cloves, 1 crushed, 1 sliced 1 tsp dried oregano, plus a pinch ½ lemon, zested and juiced

2 tbsp olive oil, plus 1 tsp for greasing

2 red peppers, sliced

6 wholemeal pittas

150g baby spinach

½ red onion, finely sliced 50g Greek-style salad cheese, crumbled

1 Preheat the grill to high. Mix the mince, crushed garlic, 1 tsp oregano and lemon zest in a bowl; season. Mix well with clean hands, then roll into 12 balls and transfer to a foil-lined, lightly oiled baking tray. Grill for 15 mins, turning halfway, until golden brown and cooked through.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat

and fry the peppers for 8-10 mins, stirring frequently, until softened and lightly browned. Add the sliced garlic and fry for 2-3 mins more until the garlic is lightly golden and fragrant. Add a pinch of oregano.

3 Toast the pittas under the grill alongside the meatballs, or in the toaster until crisp, then halve to create 2 pockets each. Whisk the lemon juice and 1 tbsp oil in a large bowl; season. Stir in the spinach and red onion and toss to coat.

Stuf the pittas with some of the salad, then add the meatballs, fried peppers and a crumbling of salad cheese. Serve 3 pitta halves each with the remaining salad on the side (or serve at the table and let everyone help themselves!).

Each serving contains of the reference intake. See page 113. Carbohydrate 42g Protein 42g Fibre 11g 1 of your 5-a-day; high in protein; high in vitamin C; source of fibre

These were the favourite of the week! The meatballs were great, and our kids loved them

CHEESY BROCCOLI CALZONE

Serves 4

Takes 45 mins

2 x 145g packs pizza base mix plain flour, for dusting 500g frozen broccoli

1 tbsp olive oil

1 garlic clove, crushed 250g tub ricotta

3 spring onions, finely sliced 25g grated pecorino 200g jar smooth tomato sauce

1 Tip both packs of pizza base mix into a large bowl. Make a well in the centre and add 200ml warm water. Bring together with your fingertips to make a rough ball, then tip out onto a lightly floured work surface; knead for 5 mins until smooth. Divide the dough into 4 balls, cover with a clean tea towel and leave to rise for 15 mins.

SUMMER VEG & SAUSAGE CASSEROLE

Serves 4

Takes 40 mins

8 pork sausages

2 peppers, cut into bite-sized pieces

1 red onion, cut into thin wedges

1½ tbsp olive oil

1 tsp dried oregano

2 garlic cloves, crushed

½ lemon, zested and juiced

2 courgettes, halved lengthways, then sliced

250g salad tomatoes, cut into wedges

½ reduced-salt vegetable stock cube, made up to 150ml 100g baby spinach

¾ crusty bloomer, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat everything well; roast for 20 mins.

Ô

A perfect summer dish. Next time we might try it all piled in bread rolls as part of a BBQ platter

2 Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.

3 Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.

2 Cook the broccoli for 4-5 mins in boiling, salted water until thawed and warmed through. Drain, reserving 50ml cooking water. Roughly chop; set aside.

3 Heat 1 tbsp oil in a frying pan over a medium heat and fry the garlic for 30 secs. Tip in most of the broccoli, reserving a few florets. Add the 50ml water and cook for 10 mins until the broccoli breaks down into a mash; season. Stir in the ricotta, spring onions and pecorino and cook for 2-3 mins. Remove from the heat.

4 Preheat the oven to gas 7, 220°C, fan 200°C. Roll the pizza balls out to 20cm rounds (3-4mm thick). Divide the broccoli filling between each round, piling it up on one side and leaving a 1cm border. Top with the florets.

5 Fold the empty half circles over the top of the filling and pinch together to seal. Transfer to a lined baking sheet and bake for 20-25 mins.

6 Meanwhile, heat the sauce in a pan over a medium-low heat until just simmering. Transfer to a bowl and serve alongside the calzone. Each serving contains

These were the perfect way to hide vegetables -our youngest didn’t even notice the broccoli! They’d be great with chilli for the grown-ups too

BAKED COURGETTE & FETA RISOTTO

Serves 4

Takes 40 mins

3 tbsp olive oil

1 red onion, finely diced

2 garlic cloves, crushed

2 courgettes, 1 coarsely grated,

1 trimmed and sliced

300g risotto rice

1 reduced-salt vegetable stock cube, made up to 600ml

300g frozen peas

25g grated pecorino

100g Greek-style salad cheese

1 lemon, zested

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a flameproof casserole or a deep, wide pan over a medium heat. Fry the onion for 6-8 mins until softened. Add the garlic and grated courgette, increase the heat and fry for 5-8 mins until the liquid evaporates.

2 Add the rice and mix well to coat in the courgette and oil. Season; stir

GRILLED TERIYAKI FISH WITH VEG & NOODLES

Serves 4

Takes 25 mins plus defrosting

3 tbsp reduced-salt soy sauce

2 tbsp honey

3cm piece ginger (about 20g), ½ finely grated, ½ finely sliced into matchsticks

2 garlic cloves, crushed

4 white fish fillets, defrosted

2 tbsp vegetable oil, plus 1 tsp for greasing

250g medium egg noodles

400g frozen broccoli

½ red onion, sliced

2 peppers, deseeded and sliced

3 spring onions, whites and greens separated and sliced

1 lime, juiced

in the stock and peas. Bring to a simmer, then crumble over 50g salad cheese, cover with a lid or sheet of foil and transfer to the oven for 20-25 mins until the rice is tender and the stock has been absorbed.

3 When the risotto is nearly done, heat the remaining oil in a frying pan over a medium-high heat. Fry the courgette slices for 2-3 mins each side until golden and tender, then transfer to a plate lined with kitchen paper; season.

4 Stir the pecorino into the risotto, then top with the fried courgettes, crumble over the remaining salad cheese and top with the lemon zest to serve. Each serving contains

Our children weren’t as keen on this, but the adults adored it. We added a squeeze of lemon at the end for a summery lift

1 Put 2 tbsp soy sauce, the honey, grated ginger and half the garlic in a small pan and simmer over a low heat for 3-4 mins until glossy and thickened slightly.

2 Preheat the grill to medium-high. Pat the fish dry, then transfer to a foil-lined, lightly oiled baking sheet. Brush with half the sauce and grill for 5 mins. Brush with the remaining sauce and grill for 5 mins more until cooked through.

3 Meanwhile, cook the noodles to pack instructions. Add the broccoli for the last 1-2 mins of cooking, then drain. Halve the florets if large.

4 Heat 2 tbsp oil in a wok or deep frying pan over a high heat. Add the red onion and peppers and stir-fry for 5 mins, then stir in the ginger matchsticks, remaining garlic and spring onion whites. Fry for 1 min, then toss in the noodles and broccoli. Stir-fry for 1-2 mins, mixing well. Stir in the lime juice and 1 tbsp soy sauce, then serve with the teriyaki fish and spring onion greens

ÔWe all love South-East Asian flavours and fish, so this was a real hit – empty plates all round!

THOUSAND

tonnes of berries are wasted each year in the UK*

Too good to waste

Berries

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

Vibrant, sweet and juicy, these staple summer fruits can be used in so many dishes, from desserts and drinks to salads and sauces. They have a short shelf life though, which is the main reason for them going to waste – we throw away £210m* worth of berries every year in the UK. Read on for our tips to help you enjoy them for longer.

STORE THEM RIGHT

Keep berries in their original packaging in the fridge, and bring to room temperature before eating for the best flavour. Don’t wash until you’re ready to use them: rinse under cold running water and pat dry with kitchen paper to stop them going soggy.

MAKE THEM GO FURTHER

Berries freeze very well: freeze uncovered on a tray before transfering to an airtight container or freezer bag. Freeze fresh berries as soon as possible to make sure they’re at their best. Squashy berries are still safe to eat, so long as they’re not mouldy!

USE THEM UP

FOR SOFT BERRIES

Roasted mixed berries

Toss berries with a little sugar and lemon zest. Cook in the oven at gas 6, 200°C, fan 180°C for 10-15 mins until just jammy. Serve with porridge, yogurt, French toast or pancakes.

FOR FROZEN BERRIES

Cheat’s berry ice cream

Blitz equal parts frozen berries and yogurt in a food processor until smooth. Add honey to taste and top with toasted flaked almonds to serve.

ME FREE

Sharing delicious food outdoors with the people you love is a total joy. And while the weather might be unpredictable, my summer dishes will fare well on a blanket or under an umbrella!

Don’t miss Jamie’s third recipe, Marinated chicken kebab wraps – visit tes.co/chickenkebabwraps.

s

SUMMER OF LOVE

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

WARM RAINBOW VEG SALAD

Serves 4

Takes 50 mins

Cost per serve £1.31

2 red onions

500g sweet potatoes

3 mixed-colour peppers

olive oil

red wine vinegar

300g long grain & wild rice

1 pomegranate

50g mixed nuts

50g feta

10g fresh mint

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the red onions, scrub and cut the sweet potato into 5cm pieces, and deseed and roughly chop the peppers. Put it all in a large roasting tin with 1 tbsp each of olive oil and red wine vinegar, season, then roast for 40 mins until softened and crisping up at the edges.

2 Cook the rice to pack instructions, then drain. Tip the roasted veg into

a bowl, then pour 1 tbsp each of red wine vinegar and olive oil into the empty tin, scraping up any residual sticky bits. Cut the pomegranate in half and squeeze the juice through a sieve (to catch seeds; reserve these) into the tin, then mix well and season to taste.

3 Dress the roasted vegetables with a little of the pomegranate dressing, then tip the rice into the tin and toss with the remaining dressing. Pile onto a large platter and top with the roasted vegetables.

4 Bash the nuts with a pestle and mortar, then sprinkle them on top. Crumble over the feta, then scatter over the reserved pomegranate seeds and pick over the mint leaves.

Each serving

‘Warm salads are a brilliant go-to for a nourishing midweek meal. Here we have a variety of veg, roasted until soft and sweet, combined with wild rice, crunchy nuts, creamy feta and jewels of pomegranate’

‘This

one-pot wonder is a celebration ofsucculentfish,summervegandthe classicMediterraneanflavoursof olives,garlicandlemon’

MEDITERRANEANSTYLE FISH STEW

Serves 2

Takes 25mins

Cost per serve £3.78

150g couscous olive oil

1 lemon

2 salmon fillets (120g each), skin on, scaled and pin-boned

2 garlic cloves

2 courgettes

10 Kalamata olives (stone in)

400g tin quality plum tomatoes 10g fresh parsley

1 Put the couscous in a large heatproof bowl, just cover with boiling water, then add 1 tsp olive oil, a good grating of lemon zest and a pinch of sea salt and black pepper. Cover with a plate and leave to fluff up while you make the stew.

2 Place the salmon fillets, skin side down, in a dry non-stick frying pan on a medium heat and cook for 2 mins or until the skin starts to sizzle. Flip over, then carefully peel off the skin and place directly into the pan next to the salmon. Cook the salmon for 2 mins to colour, then remove to a plate. Fry the skin for 3 mins more, then remove to the plate with the salmon.

3 Wipe out the pan and return it to a medium heat with 1 tbsp olive oil. Peel and finely slice the garlic, thinly slice the courgettes and destone the olives, then add everything to the pan and cook for 10 mins until soft and sweet. Pour in the plum tomatoes, breaking them up with the back of a spoon. Grate in a little lemon zest, then place the salmon fillets on top of the sauce, cover with a lid and cook for 5 mins or until the salmon is perfectly tender.

4 Pick and finely chop the parsley leaves, then add most of it to the

VEG HERO

HOW TO EAT: COURGETTES

With their firm flesh and delicate flavour, there are loads of gorgeous ways to prepare and cook this versatile summer veg.

• When shopping for courgettes, look for small, firm ones with glossy, unblemished skin that feel heavy for their size.

• Young courgettes can be eaten raw: either shave into ribbons or finely slice into salads.

• Sauté, roast, grill or barbecue, then simply dress with chilli, chopped mint, lemon and extra virgin olive oil.

• Larger courgettes can be stuffed just like marrows.

THE GOOD STUFF

• Courgettes are a source of a mineral called potassium, which helps keep our muscles working properly.

• Brilliantly, they’re also a source of vitamin C and folic acid.

• Half a large courgette (80g) counts as 1 of your 5-a-day.

couscous, fluffing it up with a fork as you go. Divide between 2 bowls, then spoon over the stew and place a salmon fillet on top. Sprinkle over the remaining parsley and top with the crispy salmon skin. Serve with lemon wedges for squeezing over.

Each serving contains of the reference intake. See page

WINWE WANT TO SEE WHAT YOU’VE BEEN COOKING

ForyourchancetowinasignedcopyofJamie’s book, 7 Ways,plusanonlineclassvoucherforthe JamieOliverCookerySchool,shareyourversionof oneofJamie’srecipesfromtes.co/jamieoliveron Instagramwith #TescoandJamie and #TescoJamie Challenge.Opens00:01on16June2021.Closes 23:55on13July2021.UKonly,18+.Forfulltermsand conditions, visittes.co/tescojamiechallenge.

BANDMATES

Collectible Bandmates come in Mystery boxes - which one will you get? Mystery boxes contain a Series 1 Bandmates minifigure, 2 random BeatBits, 1 special BeatBit, 1 accessory, a brick-built stage with space for 3 BeatBits, instructions and a collector’s leaflet.

©2021 The LEGO Group. LEGO, the LEGO logo and the Minifigure are trademarks of the LEGO Group.

Quick fix

If you make one change...

...switch to steaming

Keep veg crisp and colourful with the power of steam – and help them hold onto more of their vitamins and minerals too. Steaming is also a healthy way to cook fish.

Vitamins such as vitamin C and many B vitamins are water soluble, which means they dissolve in water. Cooking veg in steam rather than water, therefore, allows them to hold onto more of their nutrients.

Stainless steel steamer 18cm, £14

Vegetables that have similar cooking times when boiled or roasted, like carrots and butternut squash, or Tenderstem broccoli and green beans, can be grouped together in the steamer. Be sure to slice dense root vegetables into batons or rounds.

READY IN MINUTES

Peas,includingfrozen peas:2-3mins

Broccoli and caulifower:8-10mins

Chopped root veg,like carrotsandpotatoes: 10-15mins

Fish fillets,likecodand salmon:8-10mins

Did you know?

Steaming is a great way to cut down on fat and salt in the cooking process. Dress steamed vegetables with lemon juice afterwards, instead of butter and salt.

Turn over for tips on good heart health

Fact checker

In the know…

Matters of the heart

What do I need to know about heart disease?

Heart and circulatory diseases affect about 7.6 million people in the UK. We talk to one of Tesco’s charity partners, the British Heart Foundation, to find out what we can all do to look after our heart health every day.

Meet our expert Victoria Taylor Senior dietitian at the British Heart Foundation

Heart and circulatory diseases include congenital heart conditions, ones that you are born with, and also those that develop later in life such as coronary heart disease, stroke and vascular dementia. Some of these conditions are out of our control, but there are small changes we can make to help protect us from heart and circulatory diseases, such as keeping our blood pressure and cholesterol under control and keeping active. When it comes to eating well, our top tip is to have fun – focus on all the delicious, healthy food you can add into your diet, rather than on what you can’t have.

I

can’t eat eggs if I have high cholesterol

Myth Fact

Some foods contain cholesterol but surprisingly don’t make a big difference to the cholesterol in your blood (which can affect your heart and circulatory health). Eggs, prawns, liver and kidney are some of these foods and can all be enjoyed as part of a balanced diet. Think about what you eat them with – try to avoid fatty foods and processed meat.

ON YOUR BIKE

Taking 150 minutes of moderate exercise a week can lower the risk of developing heart and circulatory diseases. Dancing, riding a bike and mowing the lawn all count. Being active can cut your risk by up to 35%.

Seasoning swap shop

A high-salt diet is linked to high blood pressure, which is in turn associated with about 50% of heart attacks and stroke. Swapping salt for an alternative flavour enhancer is a great step towards better heart health. Try…

6g

ONLY AROUND

1 in 4

ADULTS GET THEIR 5-A-DAY

Eating soluble fibre found in foods like apples, sweet potatoes, beans and broccoli can help lower your cholesterol as it reduces the amount that is absorbed into the blood.

is the recommended maximum intake of salt for an adult per day, but we’re consuming a third more on average!

Squeezing fresh lemon on cooked fish or chicken

Adding toasted plain nuts or seeds to salads or stir-fries

Roasting vegetables and meat in herbs and spices

Cook up delicious meals

The following recipes have been approved by the British Heart Foundation, so if you’re looking to eat well for your heart health, they’re a great place to start.

SMOKY EGG-STUFFED MUSHROOMS

Makes 4 Takes 30 mins Cost per serve 88p

1 tbsp olive oil

2 garlic cloves, crushed 150g baby plum tomatoes, halved

1 roasted pepper from a 460g jar, drained and roughly chopped 1 tsp smoked paprika, plus extra to serve ½ tsp crushed chillies 250g pack large flat mushrooms, stems removed (save for an omelette or stir-fry)

4 large eggs 30g wild rocket ½ lemon, cut into wedges (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C and line a baking tray with nonstick baking paper.

2 Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 1 min until fragrant, then add the tomatoes and pepper. Cook for 2-3 mins until the tomatoes start to just break down. Add the paprika and chillies and

cook for 1 min. Season with black pepper and remove from the heat.

3 Put the mushrooms on the baking tray, gill side up. Divide the tomato and pepper mixture between them, pushing down to make room for the egg. Carefully crack an egg into each mushroom, then season with black pepper.

4 Bake for 20 mins or until the whites have set. Sprinkle over the remaining paprika and serve with the rocket leaves and a lemon wedge to squeeze over the salad, if you like.

Each stuffed mushroom contains of the reference intake. See page 113. Carbohydrate 3g Protein 10g Fibre 2g 1 of your 5-a-day; high in protein; source of vitamin B7; source of folic acid

Get some energy

This recipe is high in vitamin B12, which supports the reduction of tiredness

GRILLED SEA BASS FILLETS WITH MEDITERRANEAN POTATO SALAD

Serves 4

Takes 25 mins

Cost per serve £2.97

800g baby potatoes, halved, or quartered if large 200g pack fine beans, trimmed and halved

1 garlic clove, crushed

5g fresh basil leaves, very finely chopped

40ml red wine vinegar

2 tbsp extra-virgin olive oil

2 roasted peppers from a 460g jar, drained and sliced into strips

1 small red onion, thinly sliced

1 heaped tbsp sliced black olives in brine, roughly chopped

2 x 190g packs boneless sea bass fillets

10g fresh parsley leaves, roughly chopped

1 Boil the potatoes in a large pan for 10 mins or until tender, adding the green beans to the pan for the last 3 mins; drain. Tip the potatoes onto a large plate or tray and leave to cool completely; rinse the beans under cold water to stop them from continuing to cook.

2 Put the garlic, basil and vinegar in a small bowl. Slowly drizzle in 1½ tbsp oil, whisking continuously to emulsify, until well combined. Put the cooled potatoes and beans, the peppers, onion and olives in a large bowl. Add the dressing and toss together.

Support your bones

This recipe is high in protein, which supports the maintenance of normal bones

Cover and set aside while you cookthefish.

3 Preheat the grill to medium-high. Line a baking tray with nonstick baking paper and add the sea bass, skin side up. Drizzle with ½ tbsp oil, season with pepper, then grill for 6-8 mins until cooked through and the skin is golden and lightly crisp.

4 Toss most of the parsley through the potato salad and season with black pepper. Divide between 4 platesandtopwiththefish.Scatter over the remaining parsley to serve.

THE MEDITERRANEAN DIET

Research into the reasons why people who live in the Mediterranean are at lower risk of heart and circulatory diseases has highlighted the importance of their whole diet. Make your diet more Mediterranean with plenty of fruit and vegetables, beans,lentils,wholegrains,fish, nuts and seeds.

It’s all in the details

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

Our commitment to the environment means you don’t have to compromise

oral health to be kinder to the planet. No wonder 94% of dental hygienists recommend them.**

*Get the details at tepe.com ** Source:

How diet affects your Spotlight on sleep

Our diet has a huge impact on how well we sleep, but what should we be eating – and avoiding – to ensure we get a good night’s rest? We ask the experts

Getting a good night’s sleep doesn’t just help reduce our stress levels. It can also strengthen our immune system and even help us maintain a healthy body weight.

The Covid-19 pandemic led to a surge in insomnia, with a spike in searches for the term on Google in 2020. One study* found that worry-related sleep loss rose by 9% after the pandemic began, affecting almost 25% of the people surveyed.

The role that nutrition plays in how well we sleep is often overlooked. ‘What you eat may have the biggest effect on your night’s rest,’ says health writer and TV presenter Dr Michael Mosley**. ‘Both the food we eat

‘and our eating habits can influence our sleep patterns.’

Timing is key

‘It’s not just about paying attention to what we eat, but when we eat,’ explains Dr Guy Meadows, creator of the Sleep School app. ‘We appear to fare better if we eat within a 12-hour window or less – say from 7am to 7pm. If your eating window is beyond 12 hours, that begins to impact negatively on your sleep,’ Guy says. Having a light evening meal is ideal. ‘The old saying, “Breakfast like a king, lunch like a prince, dinner like a pauper” makes sense, because then you’ve got all day to metabolise your biggest meal,’ he says.

We fare better if we eat within a 12-hour window or less – say from 7am to 7pm. If your window is beyond 12 hours, it begins to impact on your sleep Dr Guy Meadows, creator of the Sleep School app

‘

Sleep-friendly foods

Oily fish

‘This is high in omega-3 fatty acids and vitamin D, which increase levels of serotonin. This is later converted into melatonin, the sleep hormone,’ says Michael. Sardines, mackerel and tinned salmon are excellent sources.

Wholegrains

A 2016 study*** found that a lowfibre diet was associated with lighter, less restorative sleep. ‘Fibre helps balance blood sugar and is good for your gut flora and cardiovascular system, in turn helping sleep,’ says nutritional therapist Libby Limon. Try to eat wholegrains like wholemeal bread, brown rice and wholegrain cereals.

Nuts and seeds

‘Many, like sunflower seeds and Brazil nuts, are high in magnesium, which is commonly referred to as the sleep mineral,’ says Michael.

Probiotics

‘Fermented foods like sauerkraut, kimchi and yogurt are thought to help promote good gut bacteria,’ Michael explains. ‘This correlates with better quality of sleep.’

Protein

Protein-rich foods like turkey and peanuts contain tryptophan, an amino acid that helps us doze off more easily. Protein also makes us feel fuller for longer, meaning we’re less likely to give in to snacking!

Nighttime no-nos

If you’re struggling to sleep soundly, you should avoid the following…

Caffeine

Coffee, tea and most energy drinks contain caffeine, a stimulant that affects our ability to nod off. ‘Have a couple of cups of coffee in the morning but switch to herbal teas after midday,’ suggests Guy.

Alcohol

You might feel it’s easier to drift off after a glass of wine but alcohol is proven to disrupt sleep because it can cause us to skip the vital first stage of sleep, known as REM (rapid eye movement). Worse still, alcohol upsets our blood sugar levels and leads to dehydration. ‘There are all sorts of mechanisms by which alcohol disrupts sleep,’ says Libby.

Sugar

‘White carbs and sugar-based foods reduce sleep quality,’ says Guy. Libby agrees: ‘If you’re having blood sugar highs and lows, your body’s constantly trying to balance everything, which is a stress on your system.’

Snacks

High-fat foods like cakes and crisps are harder to digest and can cause issues at bedtime when our digestive system should be winding down.

POSITIVE SIPS

Warm milk Like many protein-rich foods, milk contains a small amount of tryptophan, the amino acid known to aid sleep. ‘There’s evidence that milk may help,’ confirms Libby.

Herbal tea ‘Try to avoid teas with caffeine in them, such as green tea. Herbal teas like lavender, lemon balm and chamomile are all thought to have a calming effect,’ says Libby.

Show and tell

My healthy haul

Dr Megan Rossi

The Gut Health Doctor and registered dietitian talks us through her weekly shopping basket

Ô

Oats and mixed seeds are staples in my house. I make a batch of my homemade seedy oatcakes and keep a stash close by to keep me going between meals.

I love to cook simply, and a stir-fry with mixed vegetables and wholegrains makes a quick and easy supper. I grab a stir-fry veg pack with five different varieties of vegetables. It all adds up!

Another storecupboard staple is a tin of mixed beans. Up your fibre and plant diversity intake by going for cans containing three or four different types, instead of just kidney beans.

On Sundays, I do a traybake of different types of roast vegetables, which I’ll cut up and put in a salad or sandwich the following days.

I’ve just had a baby and I’m breasfeeding at the moment, so I love a fruity elderflower mocktail, made using soda water, mint, frozen fruit and a dash of elderflower cordial.

Dates stuffed with nut butter and a sprinkling of mixed seeds are a really tasty and nutritious snack. For an extra indulgent feel, pop them in the freezer overnight to make them toffee-like.

I always cut up fresh vegetables and make some homemade dips to have alongside sourdough, nuts and grapes. Peppers, cucumber, celery and green beans are great for crudités.

Eat

TOOTHPASTE REIMAGINED

CLINICALLY PROVEN TO REMOVE 3X MORE SURFACE STAINS*

RECYCLABLE PACKAGING

Ocean Blues range: 1 Stripe Family Cool Bag, £10; 2 Stripe Picnic Rug, £8; 3 Mixer Glass* , £2.50 each; 4 Jug, £6; 5 Wine Glass* , £2.50; 6 Stripe Bowl, £1.30; 7 Reactive Bowl, £2.50; 8 Stripe Serving Bowl, £6 *Made from plastic

Holiday at home

The great (British) escape

Faraway holidays may be off the cards for now, but you can still get away from it all on your balcony or in the back garden

Create a chill-out zone

By setting up a little oasis for relaxation, you can enjoy a bit of everyday escapism. This pretty Alicante chair in aqua has holiday written all over it and is the perfect spot for curling up with a good book whenever the sun shines.

Aqua Alicante String Chair, £35 each; Clubcard Price* Two for £60 Also available in grey Grey Geo Pattern Outdoor Rug 1.6 x 2.3m, £60 Available in store only

SUN SEAT

Stylish, comfortable and stackable – just sit back and relax…

BISTRO VIBE

This great-value set is just right for drinks in the garden.

Make your own beach bar

That trip abroad may seem a long way off, but what’s to stop you creating beach bar vibes closer to home?

This great-value and super-chic bistro table and chairs provide the perfect spot for long, cool drinks in the garden. And with the help of a stylish solar-powered pendant light, you can dress your space for evening drinks

once the sun has gone down. Turn the Ibiza playlist on low, order another sangria from the kitchen, serve some delicious snacks in a bowl and be transported…

1 Solar Hanging Pendant Light, £20

2 Madrid Chair, £15 each; Clubcard Price* Two for £25

3 Madrid Table, £20 Available in store only

STYLE YOUR SUMMER

Stepping out A great way to add comfort and style to your outside space, choose from a range of outdoor rugs in store.

Grey Geo Pattern Outdoor Rug 1.2 x 1.7m, £35

Party on As evening kicks in, have a couple of these supersoft but affordable blankets on hand to keep everyone cosy.

Pink Jumbo Cord Throw, £10

Light up Create a magical atmosphere after dark by wrapping these twinkly solar-powered lights around a tree, or using them to pretty up fence panels.

100 Solar Firefly Lights, £5

All heart Show your garden guests the love by dressing your front door or gate with this stylish topiary heart. In store only. Artificial Topiary Heart, £10

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‘WHAT I’VE LEARNT’

As we bravely step out into our ‘new normal’, three women reveal how the pandemic made them reevaluate their lives and make positive, lasting changes

For the past year, our lives have changed in ways we never could have imagined. But despite the tragedy and turmoil many of us encountered, we also had a unique opportunity to take a step back.

Three women look at the lessons they learnt during this unprecedented period and reveal the positive messages they’ll be taking forward.

‘Gardening helped me cope after I lost Mum to Covid’

Mum of two Eliza Flynn, a personal trainer and postnatal specialist with The Warrior Method, channelled her sadness into her gardening

‘In April last year my life was turned upside down. My beloved mum Elly, 75, died of Covid-19, one of the early victims of the coronavirus crisis that engulfed care homes at the start of the first lockdown. She had Alzheimer’s, but still really enjoyed spending time with me and my sons Arthur, four, and Hector, three, and eating with us as a family.

‘The boys used to take her snacks to the care home and she’d be cross if they ate too many of her chocolates. We’ve

‘

sprout and grow. Seeing how much they enjoyed it spurred me on too and made me create a more special place for all of us to spend time there together as a family. It’s a place for us to remember “Gran Elly”, as my boys called my mum. And, because she loved her food so much, it’s a way of reconnecting with her. We grow mint and make delicious strawberry and mint granitas, and potatoes and onions for her favourite curry. I’d love a little more space to grow her favourite fruit too, like

‘ Gardening took my mind off my grief and became a form of self-care, a way to clear my head. And when things grow, I can see that life goes on

missed the joy of being with her, and her smiling and giggling.

‘Suddenly I was stuck indoors, grieving, so I turned to my balcony for solace. It’s the only outside space at our flat in north London and it’s become an oasis of calm. We’d kept a rose cutting from my mother’s funeral flowers and it grew roots and, although I wouldn’t say it’s thriving, it is miraculously still alive!

‘As spring turns into summer, I’m looking forward to seeing the plants on my balcony flourish.

‘There was satisfaction from growing things to eat too. We’ve grown tomatoes, strawberries and a ginger plant. My sons also became keen mini gardeners, burying bulbs and seeds in pots and getting excited to see things

figs and mulberries, or juicy apples – she used to make a mean apple crumble.

‘Gardening took my mind off my grief and became a form of self-care, a way to clear my head. I feel I get less annoyed by things and more resilient when I’ve been out there. And when things grow, I can also see that life goes on.

‘I think we’ve learned to appreciate the space around us more. We put fencing around the balcony to make it more private and, when it felt too crowded indoors, I could escape out here.

‘As we’ve come out of lockdown life has become busier again, but I won’t turn my back on gardening. I love my newfound green fingers.’

FUEL THEIR INSTINCT FOR PROTEIN

‘I realised I didn’t need alcohol to enjoy life’

Helen Garlick, 63, a former divorce mediator from West Sussex, gave up drinking for good

‘Drinking was built into my family’s DNA. My parents Geoffrey and Monica drank most days and would give me and my brother David a tipple every now and again, so we could get accustomed to the taste of wine as children.

‘When I became a lawyer, boozy nights out were standard. More recently, living here in West Sussex with my second husband, although I had cut back a bit, we

were still drinking more than what’s acceptable. Every celebration naturally involved having a drink too.

‘When the first lockdown started, I was deep into writing a book, No Place To Lie, about the secrets in my family and the suicide of my brother in 1981. As I explored our story, the more I realised how dependent we’d all been on alcohol.

‘Drink was playing too prominent a role in my life. I felt alcohol was my friend, something reliable that would make you feel a bit woozy. But I’d drink the first glass quickly in order to get to the second. I’d wake up in the mornings feeling fuzzy, so I decided it was time to rethink my relationship with alcohol and I resolved to quit. With evenings out off the menu, some temptation was taken away. I wanted control over the rest of my life, and not to think, “Oh I

can’t cope with this, a glass of wine will help.”

‘We were lucky to have my youngest daughter Lilly, 22, living with us, but it was really important for me to be present for my children Unity, 30, and William, 27, when we could only communicate over Zoom. I’m their only surviving parent, so giving up alcohol means I can stay healthier for them. I want to be around for as long as possible!

‘Once sober, I felt more engaged and started to enjoy simpler pleasures, like walking and raising a litter of puppies. The last time I drank was to toast my daughter’s engagement in October, and last Christmas was my first without alcohol for 50 years.

‘Now I’m looking forward to embracing a new, sober, normal. Parties and celebrations are all back on but the last year has taught me I don’t need to lean on alcohol, even in stressful times.’

‘I finally understand what music means to people’

Anna Reay, 40, from Newcastle-Upon-Tyne, is a professional singer who performed on doorsteps during the pandemic

‘I’ve been a singer all my life. My mother used to say I could sing before I could talk! I studied music at Sunderland University then afterwards went on to a career in theatre, on cruise ships and singing at weddings and events with the Anna Reay Band. But it’s taken the Covid-19 pandemic to bring home what music really means to people.

‘After I had my son Buddy, who is now six, I took a break from cruising but still had a packed schedule – until the pandemic. Then it was like someone had picked up my diary and all the dates had fallen out. There was an article saying singers were superspreaders, so we lost all our bookings. It was a scary time financially – but also mentally.

‘I had to find ways to keep myself going so, with my keyboard player and guitarist, I recorded a song every Thursday to coincide with Clap for Carers.

‘As a result, people began asking me to turn up to sing on their doorsteps. I visited one lady who has Alzheimer’s on her birthday and sang O Mio Babbino Caro by Puccini and Elvis Presley’s Can’t Help Falling In Love. The next day, her daughter called to tell me it was the first time in ages she’d remembered what had happened the day before.

‘There were sadder occasions too, like performing at the

‘

These moments really brought home how important music

is in

connecting us

‘

funeral of an eight-year-old girl who died from a rare disease. I sang a song called Virtuous Woman by a Nigerian star called Flavour N’abania. But that’s had a wonderful outcome, as Flavour got in touch and now we’re doing a charity single, She’s One In A Million, in memory of the little girl.

‘These moments really brought home how important music is in connecting us, and I discovered

it’s the only thing that stimulates the whole of our brain at once. It’s like a key into the mind that can unlock our memories. That’s why it’s great for those with dementia, or why people with stutters can sing flawlessly.

‘I delivered “Annagrams”, as I call them, throughout the lockdowns, and will continue to do so. It’s lovely to bring joy to people in this way.’

Father’s Day

Daddy cool

Spoil Dad rotten this Father’s Day with this range of gorgeous on-trend gift ideas from Tesco. He’ll love you for it! + More choice in store

Left to right: Tumbler Coffee Cup 330ml, £4.50; Harry’s Shave Gel 191ml, £5 (£2.62/100ml); Harry’s Post-Shave Balm 100ml, £7; Bulldog Skincare Shower Gel 500ml, £4.50 each (90p/100ml); BaByliss Men Carbon Steel Multi Trimmer, £45; Insulated Drinks Bottle, £7; F&F Trainers, £16; F&F Peaky Blinders Socks (5 pack), £9; F&F Peaky Blinders Socks (1 pair), £3; F&F Peaky Blinders T-Shirt, £8

PART 5 BEAUTY SERIES

Looking for some handy advice?

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

SUMMER BEAUTY SORTED

From smudged mascara to frizzy locks, warm weather can play havoc with hair and makeup. We ask the experts to solve your dilemmas

HOW DO I PREVENT MY HAIR FROM FRIZZING WHEN

IT’S HUMID?

‘Humidity causes the hair shaft to swell and this makes hair look frizzy,’ says stylist Sam Hoad. Use a hydrating shampoo and follow up with a frizz-fighting conditioner to coat the hair shaft. ‘When hair is wet, comb through an anti-frizz cream or serum, focusing on the mid-lengths and ends.’

WE RECOMMEND

John Frieda Frizz Ease Extra Strength Serum 50ml, £6.30 (£12.60/100ml)

TOP TIP ‘Short hair looks great slicked back with hair oil or serum,’ says Sam. Side-part wet hair, blowdry away from your face, then finish with a little oil. Try Schwarzkopf

Got2B Oil-Licious Tame Shine Oil 50ml, £4.29 (£8.58/100ml)

WHICH EYELINERS AND MASCARAS WORK BEST IN THE HEAT?

‘Look out for products labelled long-wear, oil-free and waterproof,’ says makeup artist Dani Guinsberg. In hot weather, gel pencils and liquid liners like Rimmel London Exaggerate Waterproof Eye Definer, £4.50, will give you more mileage. For smudgeproof lashes, try Rimmel London Scandaleyes Volume On Demand Waterproof Mascara, £8.50.

Meet our experts

Dani Guinsberg (@daniguinsbergmua) is a celebrity makeup artist.

Daniel Sandler (danielsandler.com) has an award-winning cosmetics brand.

Julie Jacobs (@juliejacobsftf) is a makeup artist and beauty blogger.

Sam Hoad (samhoadhair.co.uk) is a session hair stylist and colourist.

TOP TIP When wearing waterproof mascara or eyeliner, invest in a bi-phase oil and waterproof eye makeup remover. Try Nivea Double Effect Eye Make-Up Remover 125ml, £3 (£2.40/100ml), with its gentle but effective oil-based formulation

WHICH TYPE OF HIGHLIGHTER IS BEST FOR LINED, OR DRY SKIN?

When it comes to highlighting, texture is key. ‘Creams and liquids are preferable to powders if you have lines, as they are more moisturising,’ says Dani. If you prefer powder, moisturise well before applying your base and use a blending brush to ‘buff’ the highlighter into your skin. Brush on the lighter shade from W7’s Hollywood Bronze & Glow Compact Duo, £4, and blend.

WE RECOMMEND

Barry M Liquid Chrome Highlighting Drops 2 Beam Me Up 12ml, £7 (£5.83/10ml)

I DON’T LIKE TO WEAR LIPSTICK IN THE SUMMER BUT GLOSS FEELS TOO STICKY. WHAT’S YOUR ADVICE?

‘Lip stains or tinted balms are the perfect substitute,’ says makeup artist Julie Jacobs. ‘It’s easy to create your own by prepping your lips with a tiny amount of balm, then dabbing on your usual lipstick and blending well.’ Try mixing a slick of your usual lip balm with a swipe of Max Factor X Colour Elixir Lipstick, £9, on the back of your hand, then apply with a lip brush for the ideal sheer tint.

WE RECOMMEND

Hilltop Beauty Original Beeswax Lip Balm 6.25g, £4 (£6.40/10g)

Maybelline Baby Lips

Cherry Me Tinted Lip Balm 4g, £4 (£10/10g)

SHOULD I WEAR A POWDER, LIQUID OR A CREAM BLUSHER IN HOT WEATHER?

‘Whatever the season, if your skin is dry, opt for a cream blusher rather than powder to keep skin hydrated,’ says makeup artist Daniel Sandler. Powder blushers are best suited to oilier skin, as they absorb excess shine. For versatility, Daniel recommends liquid blushers. ‘They work on all skin types as they have a high water content and give the most natural, seamless blush,’ he says.

TRY Rimmel London Maxi Blush 9g, £6 (£6.67/10g), an easy-to-blend powder blusher that will stay put in hot weather, or the Collection

Speedy Blush Stick in Shade 2 Cheeky 5g, £6 (£12/10g), which will give a natural glow on the go.

‘

Lip stains or tinted lip balms are the perfect substitute for sticky lip gloss

‘

Julie Jacobs, makeup artist

I FIND FOUNDATION TOO HEAVY. WHAT SHOULD I WEAR INSTEAD?

‘A tinted moisturiser, BB or CC cream will give you a bit of coverage and has the benefit of feeling barely there,’ says Dani . If you have areas that need a little bit more attention, add a dab of concealer. Most tinted moisturisers, BB and CC creams have the added bonus of a built-in SPF of 15 or 30, but if you pick one that doesn’t, apply a layer of your usual facial sun cream first.

TRY Garnier Skin Active BB Cream Original Light 50ml, £6.75 (£13.50/100ml)

Coming next issue…

Three great summer-ready hairstyles for you to try

KARENA CALLEN PHOTOGRAPHY PIXELEYES, TRUNK

Trust your skin

& boost its natural defences

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Six little changes…

…to make your bathroom beauty and personal care routine more eco-friendly

WEAR, WASH, REUSE

If you’re looking for more sustainable sanitary care, try washable period pants. Intimawear by Bodyform Bikini Underwear, £19.99*, locks in a light to medium flow just like a normal towel, for up to eight hours, with maximum discretion and comfort.

2DAILY PROTECTION

Discreet and pretty, Tena Silhouette Washable Underwear, £19.99*, is a high-waisted brief with built-in protection against little leaks. Switching from daily liners delivers a 50% reduced carbon footprint and each pair is guaranteed to last for 50 washes at 40°C**

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CHOOSE RECYCLABLES

All L’Orèal Elvive shampoo and conditioner bottles are recyclable, like this Colour Protecting Shampoo 700ml, £4 (57p/100ml). Simply rinse it out and pop it in with your recycling. What’s

200k TONNES of waste are generated by the disposal of single-use pads, tampons and applicators every year in the UK***

more, the bottle itself has been made from 100% recycled plastic.

4CLEAN UP

Have a separate recycling bin in the bathroom (or get one with two compartments) to throw empties into as you go. Toilet-roll inners, toothpaste boxes, recyclable bottles… it quickly mounts up.

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SKINCARE SWITCH

A simple flannel and face cleanser will keep your skin clean on a day-to-day basis. So cut back on cotton wool pads and opt for a combo that’s kinder to the planet… and budget-friendly too.

6PAMPER TIME

This Garnier SkinActive Moisture Bomb Sheet Mask, £2, is a revitalising treat for dehydrated skin. And because the sheet mask is biodegradable by home compost, it can be added to your compost after you’ve used it.

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Make a date

Now we can meet up with friends and socialise again, dressing up has never felt so good. Thanks to F&F at Tesco, we’ve picked our outfits for the first events!

GARDEN BARBECUE WITH PALS

F&F Bloom midi dress, £24; F&F Sandals, £13

PICNIC IN THE PARK

F&F Top, £16; F&F Mom shorts, £14; F&F Espadrille sandals, £17; F&F Headband, £6

QUICK COFFEE DATE

F&F Top, £10; F&F Ditsy wideleg trousers, £16; F&F Sandals, £13; F&F Sunglasses, £10

They all believe she killed him. How can she prove she’s innocent?

HOUSE

CORRECTION OF NICCI FRENCH

SHE’S GUILTY. ISN’T SHE?

Readers are raving about the new thriller from

NICCI FRENCH

‘A CRACKING, INTELLIGENT READ’ ‘COMPELLING’ ‘ADDICTIVE’

‘BRILLIANTLY ORIGINAL PLOT’

‘FAST-PACED AND FULL OF INTRIGUE’

finances

SMALL CHANGES, BIG SAVINGS

Follow these top tips from Tesco Bank on how to streamline your spending

The challenges of the past year have put many of us under financial pressure, but making these small savings to your spending habits could still make a difference.

Try one ‘no-spend’ day a week

Having a no-spend day sounds simple but it can be trickier than you might think. You probably spend cash on at least one thing every day. However, with a little planning, you can take this down to zero.

Be savvy about subscriptions

Brits spend an average of £46 per month on subscriptions, some of which we rarely use. Check if you’re shelling out for a music or TV streaming service you no longer need, or an app that’s sucking pounds out of your account –it’s time to get cancelling!

Use cashback websites

Save money by shopping via a cashback website such as Quidco or Topcashback. Log in, select the store you want to buy from, then make your

purchase. With users earning about £300 a year on some sites, it’s well worth it.

Be a borrower

Why spend £20 on a hardback when you can borrow for free? Many libraries also offer digital lending services, where you can read your favourite mags online for nothing.

Shop for energy deals

It’s easy to switch energy suppliers but an estimated 23% of Brits have never done so – potentially

wasting hundreds a year. Check out comparison sites like Uswitch – you could make savings on everything from energy bills to phone tarifs.

Cheaper travel tricks

With Covid restrictions easing, we’ll be travelling more. If going by train, consider an annual Family & Friends Railcard – it costs £30 and you’ll save up to a third on adult fares, and up to 60% off kids’ tickets. Also try splitting train tickets for longer journeys, as buying direct can be more costly. You don’t even need to change trains – it just needs to stop at your split ticket station. Visit splitmyfare.co.uk or SplitSave app for details.

Use guides and calculators

Whether you’re saving for a life event or you just want to get on top of your finances, Tesco Bank has a range of guides to help you. Visit tescobank.com/guides for info.

This issue’s brands include:

SEE

Gooseberry & elderflower no-churn ice cream p15

& pepper scampi p27

Your recipes

GET COOKING

SNACKS & SIDES

Black pudding Scotch eggs 27

Polenta-crusted halloumi sticks with sweet chilli & tomato jam

potato skins

& pepper scampi

beans with feta, shallots & nuts

sauerkraut

MEAT & POULTRY

meatball pittas

chicken & couscous salad

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

Summer veg & sausage casserole

FISH & SEAFOOD

Fish finger & pickled pink onion panini 114

sea bass fillets with Mediterranean potato salad 86

teriyaki fish with veg & noodles 74

fish stew

VEGETARIAN & VEGAN

courgette & feta risotto

Mediterranean orzo

tomato & Parmesan gratin

tofu bánh mì

egg-stuffed mushrooms

rainbow veg salad

DRINKS & SWEET TREATS

berry ice cream

mess summer trifle

& elderflower no-churn ice cream

Whisky

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

Pride Swiss roll

wine sangria

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

Alcohol For more information about responsible drinking, visit

White wine sangria p55

Finest moments

Sunshine lunch

Upgrade the fish finger sandwich with pink pickled onions and cucumber tartare sauce

Fish finger & pickled pink onion panini

Makes 2

Takes 20 mins

Cost per serve £1.95

Preheat the oven to gas 6, 200°C, fan 180°C. Put 1 thinly sliced Tesco Finest Rosanna Pink Onion* in a colander and pour over boiling water; drain. Mix 100ml red wine vinegar, 1 tbsp caster sugar and ¼ tsp salt in a bowl, stirring until the sugar has dissolved. Add the onion, toss, then cover and set aside to pickle. Put 4 Tesco Finest Chunky Cod Fillet Fish Fingers on a baking tray and cook to pack instructions, adding 2 halved paninis, cut side up, for the last 3 mins of cooking time. Set aside to cool a little. Meanwhile, cut 8 slices of cucumber, fnely chop and stir into 2½ tbsp of Tesco Finest Tartare Sauce; season with black pepper. Divide the tartare sauce mixture between the paninis. Add ¼ of the pickled pink onion rings, top with 2 fsh fngers and a handful of watercress, rocket & spinach salad (from an 80g pack). Top with the other half of the panini to serve.

OUR STAR INGREDIENTS…

Tesco Finest Rosanna Pink Onions

Tesco Finest 6 Chunky Cod Fillet Fish Fingers

Tesco Finest Tartare Sauce

Enjoy the rivalry #supportresponsibly