Tesco Magazine - March 2025

THE TEAM

EDITORIAL Content director (print) Lauren

Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie Senior

writer Georgina Crothers Chief sub editor

Jenny Wackett Deputy chief sub editor

Tessa Jones Sub editor Julie Stevens

ART Art director Nina Brennan Homes art

director Melanie Robinson-White Senior art editor Alex Whitfield Art editor

Sarah Prescott Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Micaela Sowerby

Account executive Sheriff Jinadu

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Liz Honour, Rachel Linstead, Faye McKinnon

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da

Silva Group business director Kate McLeod

Acting group business director Georgina

Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver

Rose Content and social media assistant

Abbie Coletta Social media and content manager Alexandra Plant Content and social media assistant Lizzie Eley

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign manager Haris Khan

Advertising sales manager Tom Glenister

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

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London

SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk

Website: cedarcom.co.uk

© 2025 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help.

Follow Tesco

Visit soundcloud.com/tesco-magazine for an audio version of selected features

Happy Mother’s Day

Content director (print)

CONTRIBUTORS

JAMIE

ROBINSON

Tesco executive chef, product development, p9

DEMI SINGH

Recipe writer and founder of DemRecipes, p28

NARGISSE BENKABBOU

Cook and author, p56

Sometimes the recipes handed down to us are the ones we treasure the most. Whether it’s a cake your nan used to bake, or a toastie made the way only Dad knows, that food can make you feel a million things at once. I’ve given my mum’s recipe for Lamb & pearl barley stew my own twist, p36 (happy Mother’s Day, Mum!). It’s simple but special to me, so I hope you enjoy it. In the mood to try something new? For our drinks feature, p46, we’ve given our spin on some of the top trends for 2025. That Pickle Martini is destined to shake up your next get-together!

auren Rose-Smith,

Valid from 19 March until 7 April 2025 for use once in store or grocery online

75p off

Fage Fruits Strawberry, Mango & Passion Fruit or Vanilla Greek Strained Yoghurt 380g

This coupon has no cash redemption value and can be redeemed once either in-store or online (up to the maximum number of times indicated). One coupon per qualifying product/amount can be redeemed in a single transaction at the time of purchase after promotions and Clubcard Prices are applied. For in-store purchases: hand this coupon to the Tesco checkout operator to receive the benefits stated. For online purchases: enter the code GRPNFP at the online grocery checkout at www.tesco.com/groceries. The eCoupon is valid on orders placed and delivered/collected within the stated validity date. Valid in the UK and IOM and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain, the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to www.tesco.com/help/terms-and-conditions/#Coupons

Valid from 19 March until 15 April 2025 for use once in store

60p off

Yazoo No Added Sugar Milk Drink 6 x 200ml

This coupon has no cash redemption value and can be redeemed once either in-store or online (up to the maximum number of times indicated). One coupon per qualifying product/amount can be redeemed in a single transaction at the time of purchase after promotions and Clubcard Prices are applied. For in-store purchases: hand this coupon to the Tesco checkout operator to receive the benefits stated. For online purchases: enter the code GR7PP4 at the online grocery checkout at www.tesco.com/groceries. The eCoupon is valid on orders placed and delivered/collected within the stated validity date. Valid in the UK and IOM and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain, the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to www.tesco.com/help/terms-andconditions/#Coupons

Valid from 5 March until 1 April 2025 for use once in store

£2 off

Teapigs All Day Brew 40 x Teabags 108g

This coupon has no cash redemption value and can be redeemed once either in-store or online (up to the maximum number of times indicated). One coupon per qualifying product/amount can be redeemed in a single transaction at the time of purchase after promotions and Clubcard Prices are applied. For in-store purchases: hand this coupon to the Tesco checkout operator to receive the benefits stated. For online purchases: enter the code GRPNLY at the online grocery checkout at www.tesco.com/groceries. The eCoupon is valid on orders placed and delivered/collected within the stated validity date. Valid in the UK and IOM and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain, the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to www.tesco.com/help/terms-andconditions/#Coupons

Field to fork

Celebrate Ramadan and Eid al-Fitr

Treat of the week

Try the trend: Burrata with chimichurri

Cocktail trends

masterclass

Health updates

My health kicks: Angellica Bell

Omega pleasers

The affordable guide to gut health Swap your usual fllet for one of these – you won’t regret it!

RECIPE Ella Tarn

PHOTOGRAPHY Kris Kirkham

FOOD STYLING Lucy O’Reilly PROP STYLING Jenny Iggleden

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express 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.

MEDITERRANEAN FISH PIE

FISH FINGER ‘CAESAR’ SALAD

SPAGHETTI WITH GREENS & ANCHOVIES

HARISSA MUSSELS

Your March recipes

SMALL PLATES

Kale & apple salad with sesame dressing 25

Merguez sausage rolls 56

MAIN MEALS

Buckwheat & beetroot risotto 42

Butternut & black bean burritos 71

Cauliflower cheese, leek & spring greens pie 66

Chargrilled chicken salad 40

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 fsh) 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.

Chicken & mango chutney traybake 70

Fish finger ‘Caesar’ salad 90

Harissa mussels 43

Hot honey squash & meatball traybake

Kale & chickpea pasta

& pearl barley stew

& sweet potato fishcakes

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range 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.

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

Sausage & pea risotto

Spaghetti with greens & anchovies

greens minestrone

Sunflower seed, walnut & mushroom lasagne

Walnut satay stir-fry

SWEET TREATS & DRINKS

& blueberry pie

Assam & Bourbon Old

Caramelised mango & chilli

Prices and availability are subject to change. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press.

Alcohol For more information about responsible drinking, visit

Helping you make better choices

From eating well and taking care of yourself to reducing food waste and using less plastic, it all starts with what you put in your basket. Look out for the Better Baskets logo to help you make better choices with Tesco. Scan the QR code to find out more.

SPRING GREENS MINESTRONE

MEATBALL TAGINE

KALE & APPLE SALAD

DATE & CARAMEL CAKE

TRENDING KIMCHI

JAMIE ROBINSON Tesco executive chef, product development

‘The spotlight is on kimchi right now, and rightly so. Originating from Korea, this tangy pickled vegetable dish has a salty, umami favour profile that adds a new twist to anything from rice and noodle dishes to soups and stews. We’ve tapped into the trend with this cucumber kimchi salad. Combined with onion and red chilli and pickled in vinegar, use it to spice up your regular salad, or enjoy it alone as a snack on the go.’

‘Liven up lunch in an instant with preppedready-kimchi’

Pickled Cucumber Kimchi 180g, £1.25 (69p/100g)

SWEET TOOTH

LOAF ABOUT

Chocolate makes a great gift and we’re loving these loaded chocolate bars: Biscuit & Raisin Loaded Milk Chocolate 180g, £2.20 (£1.22/100g); Pretzel & Salt Loaded Milk Chocolate 180g, £2.20 (£1.22/100g).

Take toast up a notch with Tesco Finest butter and sourdough bread. Tesco Finest Butter with Sea Salt Crystals 250g, £2.70 (£1.08/100g); Tesco Finest Seeded Sourdough 800g, £3.75 (47p/100g)

Make Mother’s Day on 30 March special with little treats throughout the day

BREAKFAST IN BED

Get Sunday off to a cracking start with 4 Almond Croissants 322g , £3 (93p/100g), or 4 Maple & Pecan Plaits 250g , £3 (£1.20/100g).

PIECES OF CAKE

Complete a weekend feast with a slice of a ready-to-serve spring bake. Lemon & Blueberry Floral Wreath Cheesecake 545g, £7 (£1.28/100g); Cheesecake Carrots 180g*, £3.50 (£1.94/100g)

FREE-FROM UPGRADES

These Tesco Finest Free From pastas will jazz up your midweek meals.

RAMADAN PREP

Stock up on these shortcut staples for iftar.

Prepped and pitted, ready for cooking… or snacking on!

Diced White Onion 500g , 99p (20p/100g)

Chopped Ginger 75g , £2.35 (£3.13/100g)

Soft Pitted Dates 250g, £2 (80p/100g)

Tesco Finest Free From Rigatoni 500g, £1.70 (34p/100g);

Tesco Finest Free From Linguine 400g, £1.70 (43p/100g);

Tesco Finest Free From Orzo 500g, £1.70 (34p/100g)

SNACK PACKS

These fruit and veg snack packs are ideal to enjoy on the go. Get a sweet/savoury pickme-up from the apple, grape and cheese bites combo, or crunch on cucumber or red pepper sticks dunked in a creamy or cheesy dip. Satisfy cravings and get

1 of your 5-a-day. That’s why they’re part of the Better Baskets range at Tesco, helping you make better choices every time you shop.

SEASONAL SENSATIONS

These top-quality greens are guaranteed to elevate your roast. Tesco Finest Purple Sprouting Broccoli 200g, £2.20 (£1.10/100g); Tesco Finest Sliced Cavolo Nero 200g, £1.50 (75p/100g)

Handyvegetableno-prep side

FUSS-FREE ROASTING

Speed up Sunday dinner with Tesco Finest Roasting Vegetables 300g, £3 (£1/100g).

Gift gorgeous

Celebrate Mother’s Day with one of these blooming lovely floral-printed presents

Calling all plant lovers, list makers and memory seekers! There’s a gift for every mum at Paperchase, in this gorgeous range designed in collaboration with illustrator Melissa Donne. The Mum & Me cards are a great way to feel closer to your mum, posing questions to ask about their life. What stories will you share?

‘The range is delicate and ethereal yet bold, which are features I love to infuse into my work’

Melissa Donne, illustrator

something special for

Pick

Mum (clockwise from top left) Glass Watering Mister, £4; Planter Tray with Picks, £12; A5 Notebook Library, £15; Mother’s Day Card, £2.75; Mum And Me Cards, £4; A Year of Happiness Journal, £6; Pen 3-pack, £7; A5 Planner £8

COOK ONCE, EAT TWICE

Turn ready-made meatballs into two meals with these double-duty recipes

...lunch tomorrow

Dinner tonight

HOT HONEY SQUASH & MEATBALL TRAYBAKE

Serves 4 Takes 45 mins

Cost per serve £2.17

1 large butternut squash, scrubbed, seeds discarded, sliced into 1cm thick wedges

2 red onions, thickly sliced

2 x 336g packs 12 turkey meatballs

2 red peppers, thickly sliced

2½ tbsp olive or vegetable oil

2 tbsp clear honey

1 tsp each smoked paprika and crushed chillies

180g pack curly kale, thick stalks discarded 4 flatbreads, warmed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the squash and onions between 2 baking trays. Put 16 meatballs and the peppers in one tray and 8 meatballs in the other. Drizzle 1 tbsp oil over each and toss gently to coat. Bake for 15 mins, stir, then bake for a further 15 mins.

2 Meanwhile, heat the honey, paprika, crushed chillies and a pinch of salt in a saucepan over a low heat, stirring regularly, for 3-5 mins until smooth and runny. Use your hands to massage the kale with the remaining ½ tbsp oil in a bowl; season.

3 Remove the tray with 8 meatballs from the oven and set aside for the tagine (see recipe, right). Add the kale to the second tray, mix, then drizzle over the hot honey and return to the oven for 5 mins or until sticky and the kale has started to crisp. Serve with warmed fatbreads.

Each

Lunch tomorrow

MEATBALL TAGINE

Serves 4

Takes 20 mins

Cost per serve £2.15

1 tbsp olive or vegetable oil

2 garlic cloves, minced

37g pack tagine with harissa flavour kit

8 leftover meatballs, halved

450g leftover roasted squash and onion (see recipe, left)

100g dried apricots, chopped

60g pack green olives

400g tin chickpeas, drained and rinsed

500g carton passata

5g each fresh mint and flat-leaf parsley leaves, chopped

cooked couscous and Greek-style yogurt (optional)

1 Heat the oil in a casserole dish or frying pan over a low-medium heat and fry the garlic for 1-2 mins until softened but not browning. Add the tagine spices and heat for 1 min until fragrant.

2 Add the leftover meatballs, roasted vegetables, apricots and olives to the pan and stir to coat in the spices, trying not to break up the squash too much. Add the chickpeas and passata, fill the carton half-full with water, then add to the pan. Bring to the boil, then simmer over a medium heat for 15 mins, stirring occasionally, until rich and fragrant and the meatballs are piping hot.

3 Stir most of the herbs through the tagine. Serve with couscous and yogurt, if you like, and scatter with the remaining herbs. Each serving contains of the reference intake. See page 7.

GINGER

FIELD TO FORK

Bring flavour to your table with these new-season recipes using ginger and kale

‘The variety of ginger we supply has been evolving over the past 500 years, reaching the best taste of spiciness, freshness and aroma.’

Chen Maoxin, general manager

HOMEMADE GINGER BEER

Serves 4 freeze ginger syrup only Takes 20 mins plus cooling Cost per serve 72p

Put 150g coarsely grated fresh ginger in a saucepan with the peel and juice of 2 lemons, 130g golden caster sugar and 400ml water. Stir over a medium heat to dissolve the sugar, then bring to a simmer and cook for 15 mins or until reduced and thickened to a syrupy consistency. Set

aside to cool completely. Strain through a sieve, using the back of a spoon to squeeze all the syrup through. Put 50ml syrup in each glass, then top up with sparkling water or soda water. Serve with ice cubes, fresh mint leaves and extra slices of fresh ginger, if you like.

Each serving contains

GINGER & LEMON

DRIZZLE CAKE

Serves 10

Takes 1 hr 15 mins plus cooling

Cost per serve 46p

GET AHEAD The cake will keep, well-wrapped, at room temperature for up to 2 days.

200g baking spread, plus extra for greasing

300g golden caster sugar

20g fresh ginger, peeled and fnely grated

3 lemons, zested and juiced

3 large eggs

2 tsp ground ginger

200g self-raising flour

1 tbsp whole milk

3 balls stem ginger, fnely chopped, plus 1 tbsp syrup

crème fraîche (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 900g loaf tin. Beat the baking spread until pale and creamy, add 200g sugar and beat for another 2 mins or until light and flufy. Stir in the grated ginger and lemon zest.

2 Crack in the eggs, one at a time, beating well between each addition. Fold in the ground ginger, flour and a pinch of salt until just incorporated, then stir in the milk. Transfer to the tin, level the top, then bake for 50-55 mins until risen and golden and a skewer inserted into the centre comes out clean.

3 Meanwhile, make the syrup. Put the lemon juice in a saucepan, add the stem ginger, syrup and remaining 100g sugar. Heat gently to dissolve the sugar, then simmer over a medium heat for 4-5 mins until thickened.

4 When the cake is baked, leave for 2 mins, then use a skewer to pierce all over the top. Drizzle over the lemon and ginger syrup. Leave to cool completely before removing from the tin to serve. Serve with crème fraîche, if you like.

Each serving contains

the reference intake. See page 7.

CURLY KALE

KALE & CHICKPEA

PASTA

Serves 4

Takes 35 mins

Cost per serve 77p

3 tbsp olive oil

1 onion, finely chopped

1 carrot, scrubbed and finely chopped

2 garlic cloves, finely chopped

2 fresh rosemary sprigs pinch of crushed chillies

1 tbsp tomato purée

400g tin finely chopped tomatoes

400g tin chickpeas, drained and rinsed

250g rigatoni

180g curly kale, tough woody stems discarded

1 Heat half the oil in a frying pan over a medium heat and fry the onion and carrot with a pinch of salt for 8 mins or until lightly golden. Add the garlic, rosemary sprigs and chillies and fry for another 2 mins. Squeeze in the tomato purée, stir through and cook for 1 min.

2 Pour in the tinned tomatoes, then fll the tin half-full with water and swirl into the pan. Bring to a simmer, stir in the chickpeas, then cook for 13-15 mins until rich and thickened. Use a potato masher to lightly mash half the chickpeas into the sauce.

3 Meanwhile, cook the pasta to pack instructions, adding the kale for the last 2 mins. Drain, reserving a mugful of pasta water. Add the pasta and kale to the sauce, with enough of the reserved water to loosen. Season to taste, stirring over a low heat, then divide among bowls. Finish with a twist of black pepper and drizzle with the remaining oil to serve.

Each serving contains

PICK OF THE CROP

‘Our kale is grown in Lincolnshire’s fertile silt soils, which add to its fresh, earthy flavour. It’s hand-harvested to ensure only the best leaves are picked. I love it sautéed in garlic butter with salt and pepper.’

Esmee

Lai, growing manager

KALE & APPLE SALAD WITH SESAME DRESSING

Serves 6 as a side Takes 15 mins Cost per serve 54p

GET AHEAD Make the dressing and sticky nuts up to 1 day ahead.

Line a plate with nonstick baking paper. Dry-fry 40g pecans in a frying pan over a medium heat for 3 mins or until lightly toasted. Add 10g butter, a pinch of salt and 2 tsp clear honey and toss to coat the nuts for 1 min, as the honey and butter melt and they become sticky. Transfer to the prepared plate. Whisk the juice of 2 limes, 1 tbsp sesame oil,

2 tsp reduced-salt soy sauce, ¼ tsp crushed chillies and 1 tbsp olive oil together; season. Remove any tough woody stems from a 180g pack curly kale. Quarter and core 2 green eating apples and fnely slice. Add the kale and apples to a bowl and pour over the dressing, scrunching together to thoroughly coat. Roughly chop the sticky pecans and scatter over to serve.

Each serving contains

of the

See page 7.

DO THE SALSA

Take burrata to another level by marinating your favourite creamy cheese in a punchy chimichurri sauce

MAKE IT AT HOME

Finely chop fresh coriander and flat-leaf parsley, then mix with a diced red chilli, 2 tbsp red wine vinegar and extra-virgin olive oil. Season, then drizzle over drained burratas and halved tomatoes. Leave to marinate for an hour, then split open the burratas, top with toasted pine nuts and serve with toasted bread for dunking.

SUNDAY SPECIAL

Social media star

Demi Singh’s Jamaican/ Indian heritage inspires hit recipes on her app ‘DemRecipes’.

‘Banoffee pie is my mum’s favourite dessert. I made her one for the first time last year and she nearly cried with happiness. She said individual ones were just the right size for her. The mango caramel comes together so quickly with just three ingredients. I used Scotch bonnet and ginger nuts because she loves them. You’ll never see her without a pack of these biscuits to go with her cuppa! And just like me, my mum is chilli mad – in case you’re wondering where I got it from! She hates eating out so I’ll be hosting Mother’s Day. I’ll cook another of her favourites, “Boujee” fish and chips, then this for pudding.’

Recipes passed down the generations are some of the most treasured. Three foodies share their favourites to mark Mother’s Day * We recommend this recipe for a

CARAMELISED

MANGO & CHILLI

BANOFFEE CUPS

Makes 6

Takes 30 mins plus cooling

Cost per serve 79p

COOK’S TIP You can use the same amount of tinned mango pulp, if you can’t get hold of fresh mango. Simmer for 15 mins with the sugar in step 2.

150g ginger nut biscuits

70g butter, melted

1 tsp mixed spice

¼ tsp ground allspice

200g fresh mango chunks, blitzed to a pulp

50g caster sugar

1 Scotch bonnet chilli, pierced crushed chillies (optional)

200ml whipping cream

1 tsp vanilla extract

2 ripe bananas, thinly sliced

30g dark chocolate, chopped

1 lime, zested (optional)

1 Blitz the ginger nut biscuits to crumbs in a food processor. Stir in the melted butter, the ground spices and a pinch of salt until the texture resembles damp sand. Use your fingers to mix it into clumps, then set aside.

2 Heat the mango pulp and sugar in a saucepan over medium-high heat. Stir to combine. Once boiling, add the Scotch bonnet. Reduce the heat to low-medium, then simmer for 5-10 mins, stirring occasionally, until golden and thickened to a smooth caramel. Discard the Scotch bonnet. Add the crushed chillies, to taste, if you like. Transfer to a bowl and leave to cool to room temperature for 15 mins.

3 Meanwhile, whip the cream and vanilla to soft peaks. Spoon into a piping bag, if you like.

4 Divide half the crumbled biscuits between glasses (around 300ml) and lightly press down. Top each with a spoonful of mango caramel, sliced banana, then pipe or spoon in some whipped cream. Repeat the layers, finishing with a layer of whipped cream. Top with the chopped dark chocolate and lime zest, if you like. Can be stored in the fridge for up to 1 hr before serving*

Each banoffee cup contains

the reference intake. See page 7.

British-Italian plantbased chef Giuseppe Federici (@sepps) comes from a long line of passionate cooks.

‘Nonna, like many of her generation, is an instinctive cook. A pinch of this, a handful of that, always resulting in delicious dishes. Growing up, my family encouraged me to take note of her cooking. One Sunday when she was whipping up her tomato sauce, I decided to pull out my phone and record her. I edited it into a 2-minute video and from that moment my life took a crazy turn. The video “blew up” with a few hundred thousand views in a few days; people loved it and wanted more. So, alongside a full-time job, I’d look forward to going home to the Midlands at the weekends to film more recipes with Nonna. Her signature dish is pasta with tomato sauce: for her it’s effortless. She makes a fresh batch every day. It’s simple yet satisfying, and the base for so many other Italian dishes. This is not your typical lasagne, which is why I love it. I wanted to create a plant-based take on Nonna’s classic, but without meat and cheese alternatives. The walnuts, mushrooms and seeds create a mix of textures that satisfy that meaty craving.’

DRINKS MATCH

TESCO FINEST MONTEPULCIANO

D’ABRUZZO

Continue the Italian vibe with this punchy red. Suitable for vegans, it’s rich and complex with juicy black fruit flavours.

SUNFLOWER

SEED, WALNUT & MUSHROOM

LASAGNE

Serves 14

Takes 1 hr 45 mins plus soaking

Cost per serve £1.17

250g pack walnuts pieces

150g pack sunflower seeds

4 celery sticks, chopped

2 small carrots, peeled and chopped

4 shallots, chopped

4 tbsp olive oil

3 large garlic cloves, crushed

2 x 400g tins chopped tomatoes

2 x 500g cartons tomato passata

1 tsp crushed chillies

2 tsp dried oregano

½ tsp bicarbonate of soda

2 tsp caster sugar

25g fresh basil, plus extra to garnish

200g chestnut mushrooms, stalks discarded

390g tin green lentils, drained and rinsed

3 tbsp tomato purée

2 x 500g packs dried lasagne sheets

500g pack spinach, wilted in the microwave for 30 secs

125ml soya chilled dairyfree alternative to cream (optional; we used Alpro)

For the bechamel

100g plant-based butter

2 spring onions, finely sliced

100g plain flour

1ltr oat drink

½ tsp grated ground nutmeg

1 Put the walnuts and sunflower seeds into a heatproof bowl, cover with just-boiled water and set aside for at least 20 mins or for up to 24 hrs.

2 Put the celery, carrots and shallots in a food processor and blitz until very finely chopped. Heat 2 tbsp oil in a lidded saucepan over a medium heat, then add the blitzed veg and the garlic. Cook for 5 mins.

3 Add the tinned tomatoes, passata, crushed chillies, oregano, bicarbonate of soda, sugar and basil. Reduce the heat to low. Simmer, stir for 30 secs; cover and cook for 20 mins or until saucy. Preheat the oven to gas 4, 180°C, fan 160°C.

4 Meanwhile, pulse the mushrooms in a food processor to mince-sized pieces (in batches, if needed). Add to a separate frying pan with the lentils, then cook for 5–10 mins over a medium heat until softened, stirring occasionally.

5 Meanwhile, drain the walnuts and sunflower seeds. Blend in a food processor for 20–30 secs until almost a paste, but with some small chunks left. Add the paste to the pan of mushrooms with the tomato purée and cook for a further 3-5 mins; stir until combined. Mix the walnut-mushroom mixture into the tomato sauce, then set aside.

6 To make the bechamel, melt the plant-based butter in a saucepan and add the spring onions. Gradually mix in the flour until a paste forms, then slowly add the oat drink, whisking until smooth. Add the nutmeg and season to taste. Keep stirring until thickened like custard, then turn off the heat.

7 Add spoonfuls of mushroom-tomato ragu to a 30 x 40cm baking dish to just cover the base. Top with a layer of lasagne sheets, another thin layer of the ragu, and about 6 tbsp bechamel. Repeat the layers, adding a layer of spinach in the middle, and finishing with a layer of ragu, then bechamel. You may not use up all of the lasagne sheets. Pour the soya cream around the edges, if using.

8 Cover with foil and bake for 40 mins, removing the foil for the last 10 mins or until golden brown. Set aside for 10 mins before serving, garnished with the extra basil leaves. Goes well with salad leaves or an orange and fennel salad.

Each serving contains

the reference intake. See page 7.

W a l n ut s add greattexture

Sunflower seed, walnut & mushroom lasagne p31

Lamb & pearl barley stew p36

Comfort food wins every time for Tescomagazine’s editor Lauren Rose-Smith.

‘Growing up, I remember my mum and dad having very different cooking styles. We loved Dad for being the dinnerparty king! A little cheffy. He’d always make his own pastry. My mum on the other hand is the defnition of comfort food. She somehow manages to make food that could feed a crowd –no matter how many squeezed round the table. It could be a glossy ham with mountains of slaw, and there was always a white chocolate and raspberry cheesecake on standby. But I loved it when we’d come home from a walk in the woods, or a windswept Hunstanton beach, and there’d be a casserole warming in the oven. She’d chuck in chewy pearl barley to contrast with soft, fall-off-thebone lamb, and red-skinned potatoes, if she could fnd them. We’d eat it out of deep cereal bowls with hunks of fresh crusty bread, thick with butter. Zero leftovers!’

GIVE ME MORE!

Scan this code to find more Mother’s Day recipes, on Tesco Real Food.

LAMB & PEARL

BARLEY STEW

Serves 8

Takes 1 hr 45 mins

Cost per serve £2.64

2 tbsp vegetable oil

2 x 300g packs diced lamb leg

1 large red onion, diced

1 tsp fennel seeds

3 large garlic cloves, peeled but kept whole

1 fresh rosemary sprig, leaves picked and finely chopped

3 anchovies (from a 50g tin)

2 tbsp tomato purée

1 tbsp cornflour

200ml white wine

250g carrots, scrubbed, cut lengthways then into 3cm chunks

1 swede, peeled and cut into 3cm chunks

100g pearl barley

600g Tesco Finest red potatoes, scrubbed and quartered

1 lamb or chicken stock pot, made up to 800ml 180g pack curly kale, thick stalks discarded

10g fresh parsley

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in a lidded casserole dish over a high heat. Fry the lamb with some seasoning, in batches, if needed, for 4-5 mins until seared all over. Transfer from the pan to a plate and set aside. Add the remaining oil to the pan, reduce the heat to medium, then fry the onion for 8 mins or until soft and translucent.

2 Meanwhile, toast the fennel seeds in a hot, dry frying pan for 1 min or until fragrant. Roughly crush in a pestle and mortar, then add the garlic and rosemary leaves. Bash to a rough paste, then add the anchovies and bash again.

3 Add the anchovy paste to the onions and cook, stirring, for 2 mins. Add the tomato purée and cook for a further 2 mins, then add the cornflour, stirring to dissolve. Pour over the wine and bubble for 2 mins or until the sauce has thickened slightly.

4 Add the carrots, swede, pearl barley and potatoes, stir to coat, then add the hot stock. Bring to a boil and bubble for 5 mins.

5 Add the lamb, cover and cook in the oven for 1 hr or until the veg is tender and the lamb soft. Season; leave to stand for 5 mins. Meanwhile, boil the kale for 4 mins; drain and refresh under cold water. Stir the kale through the stew and scatter with parsley. Each

CHARGRILLED

CHICKEN SALAD

Serves 2

Takes 30 mins plus marinating Cost per serve £3.67

GET AHEAD Cook the veg up to 24 hrs ahead; assemble the salad when ready to serve.

2 chicken breasts

1½ tbsp vegetable or rapeseed oil

1 lemon, zested, ½ juiced

1 tsp dried oregano

1 leek, halved and cut into chunks

180g pack asparagus, trimmed

120g purple sprouting broccoli, halved

1½ tbsp extra-virgin olive oil

2 tsp red wine vinegar

1 tsp Dijon mustard

1 tsp clear honey

1 Little Gem lettuce, trimmed and cut into 3cm thick wedges

50g reduced-fat salad cheese, crumbled

1 Put the chicken in a bowl with ½ tbsp vegetable oil, half the lemon zest and the oregano. Set aside to marinate for 10 mins.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Heat a griddle pan over a high heat until smoking hot, then cook the chicken for 2-3 mins each side until well charred. Transfer to a baking tray. Toss the leek with the asparagus, broccoli and 1 tbsp vegetable oil. Transfer the leek chunks to the griddle pan and cook for 1-2 mins each side until char lines appear. Add to the baking tray with the chicken and the broccoli. Bake for 15-20 mins until the chicken is cooked through and the vegetables are tender.

3 Meanwhile, griddle the asparagus for 4-5 mins, turning regularly, until charred and tender.

4 Whisk the extra-virgin olive oil, vinegar, lemon juice, mustard and honey together; season well. Slice the chicken and toss with all the vegetables, the lettuce, dressing and cheese. Scatter with the remaining lemon zest to serve.

Each serving contains

SALMON BRUNCH TART

Serves 4

Takes 40 mins plus cooling Cost per serve £1.83

GET AHEAD Bake the pastry and make the tzatziki a few hours ahead. Chill the tzatziki and assemble when ready to serve.

320g pack ready-rolled puff pastry

1 egg, lightly beaten 2 tsp sesame seeds

1 tsp caster sugar

2 tbsp red wine vinegar

70g radishes, very fnely sliced

½ cucumber, halved lengthways and deseeded

150g Greek-style yogurt

½ small garlic clove, crushed

½ lemon, zested and juiced

100g pack smoked salmon

1 small avocado, thinly sliced

1 tbsp clear honey

¼ tsp flaky sea salt

3g chopped dill

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry (still on its paper) onto a baking tray. Brush all over with the beaten egg and use a sharp knife to score a 4cm border all around the edge, being careful not to cut all the way through. Sprinkle the sesame seeds over the border, then bake for 25 mins until crisp, puffed up and golden. Set aside on a wire rack to cool for 15 mins.

2 Meanwhile, mix the sugar and vinegar together. Add the radishes and toss. Leave to pickle.

3 Coarsely grate the cucumber, then wrap in a clean tea towel and squeeze out as much water as you can. Mix with the yogurt, garlic and lemon juice, then gently spread over the base of the tart.

Scatter over the salmon, radishes and avocado, then drizzle over the honey. Serve with the sea salt, lemon zest and dill sprinkled all over.

Each serving contains

the reference intake. See page 7.

Cover recipe

MakeitforMother’sDay

Salmon brunch tart

BUCKWHEAT & BEETROOT

RISOTTO

Serves 6

Takes 1 hr

Cost per serve £1.17

700g raw beetroot, scrubbed and cut into 1cm-thick wedges

2 tbsp vegetable or rapeseed oil

1 onion, finely chopped

2 garlic cloves, finely chopped

250g buckwheat, rinsed well

200ml white wine

1½ vegetable stock pots, made up to 1.5ltrs

1-2 tbsp creamed horseradish sauce

150g reduced-fat crème fraîche

1 tbsp finely chopped dill plus extra fronds extra-virgin olive oil (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the beetroot with 1 tbsp oil in a baking dish or tray, season well, then roast for 40-45 mins until just tender, stirring halfway. 2 Meanwhile, heat the remaining oil in a heavy-based saucepan or deep frying pan and fry the onion over a medium-high heat for 10 mins. Add the garlic, cook for 1 min, then add the buckwheat and stir for 2 mins. Tip in the wine and bubble for 2 mins or until mostly absorbed. Add a third of the stock and simmer, stirring occasionally, for 10-15 mins until

almost all the liquid has been absorbed. Repeat to use all the stock – this should take about 40 mins.

3 When the buckwheat is tender and has doubled in size, stir in the horseradish, to taste, crème fraîche, chopped dill and half the beetroot. Top with the remaining beetroot and extra dill to serve, with a generous grind of black pepper and a drizzle of extravirgin olive oil, if you like.

Each serving contains

HARISSA MUSSELS

Serves 2

Takes 30 mins

Cost per serve £2.15

1 tbsp extra-virgin olive oil, plus ½ tbsp extra to drizzle (optional)

½ onion, finely chopped

2 garlic cloves, finely chopped

400g tin chopped tomatoes

2 fresh thyme sprigs

1 tbsp harissa paste

500g pack garlic Scottish mussels

2 tbsp chopped dill, plus extra

crusty baguette or baton (optional)

1 Heat the oil in a lidded, heavy-based saucepan over a medium heat and fry the onion for 10 mins. Add the garlic, cook for 1 min, then tip in the chopped tomatoes, thyme, harissa and a little water and gently simmer over a low heat for 10 mins.

2 Add the mussels, cover, then simmer for another 5 mins. Remove the thyme sprigs and stir in the chopped dill. Serve with crusty bread and a drizzle of olive oil, if you like, and the extra dill.

Each serving contains

Uses ready-preppedmussels

ROAM AND RELAX

With the holiday season fast approaching, now’s the time to plan ahead to maximise savings

Everyone loves a good deal when planning a holiday, from bagging a bargain flight to scooping up deals on essentials like suncream. But the savings don’t need to stop when you board the plane; with Tesco Mobile, you’ll pay no roaming fees in 48 destinations in the EU and beyond until 2026, meaning you can tap into your UK data, minutes and text allowances for no extra cost. So, go ahead: use your phone to translate menus, plan activities, chat to friends back home and, of course, flood your socials with snaps of you by the pool, in the market… all with no fear of a scary bill to come home to. Even better, with Clubcard Prices you can keep it that way for the length of your minimum contract period. No setup, no hassle – just roam and relax – so grab those holiday brochures and get planning!

MORE WAYS TO SAVE

• As a Clubcard member you can get 2x the value of your Clubcard vouchers to use with Clubcard Reward Partners, for money towards holidays and more.

• Check your passport expiry date. It costs £88.50* to renew online and takes at least three weeks. Leave it until the last minute and you could pay double this – or risk losing your holiday.

• Take out Tesco Travel Insurance so you’re not caught out in an emergency or if you have to cancel unexpectedly.

Tesco Mobile doesn’t charge any roaming fees in 48 destinations in the EU and beyond

MOTHER’S DAY CELEBRATE

Indulge her with exquisite fragrances and luxurious gift sets from the Baylis & Harding Royal Garden Collection.

Shake it up

Level up your drinks game with our guide to the latest cocktail trends

You might have impressed friends with your afterdinner Espresso Martinis, know the secret to a really good Aperol Spritz (it’s all in the ratios), or maybe you can whip up a perfect Spicy Marg – so what’s next? Read on to discover our top picks of the drinks that should be on your radar for 2025.

The trend

SAVOURY DRINKS

‘If you’re partial to a slice of cucumber in your G&T or a salty Bloody Mary then, believe it or not, you’ll be familiar with the delights that a briny, umami-rich drink can bring. Here, I’ve swapped the classic olive garnish with a cornichon and added a dash of brine to make a Pickle Martini that really packs a punch. Give it a try; I dare you!’

Elli Donajgrodzki, head of food, Tesco magazine

PICKLE MARTINI

Makes 1

Takes 5 mins Cost per serve £1.03

Fill a tumbler with ice cubes, then add 50ml gin, 15ml vermouth bianco and 1-2 tbsp liquid from a jar of cornichons (to taste). Mix well for 20-30 secs until the liquid is very cold, then strain into a chilled Martini glass and garnish with a cornichon and 1-2 twists of pared lemon zest, if you like.

Each cocktail contains

of the reference intake. See page 7.

The trend TEA INFUSIONS

‘Loose-leaf teas can be a great addition to a cocktail maker’s ingredients shelf. The tea adds bitterness, tannins and some depth to drinks, which means you can reduce the quantity of neat spirit used. Less booze, less sweetness but without comprising on flavour – it’s a win-win.’

Miriam Nice, drinks writer

ASSAM & BOURBON

FASHIONED

Makes 1

Takes 5 mins plus

Put ½ tsp Tesco Finest Assam tea leaves in a cup, add 30ml boiling water and steep for 1 min. Strain, then stir in 1 tsp light brown soft sugar. Leave to cool to room temperature. Pour the sweetened tea into a mixing glass and add 25ml bourbon whiskey, a few dashes of Angostura bitters and a handful of ice cubes. Stir for 30-45 secs, tasting occasionally, until your preferred dilution is reached. Fill a tumbler with fresh ice cubes and strain the cocktail into it. Twist 1 strip of orange peel to release some of the fragranced oils, then drop the zest into the drink to serve.

Each cocktail contains

The trend

SPRITZES BEYOND APEROL

‘We love a retro limoncello at the end of an Italian dinner but, as with lots of our nostalgic favourites, limoncello is making a modern comeback. A sherbet rim gives an extra fizz of flavour and a nod to favourite childhood sweets.’

Bryony Bowie, deputy food editor, Tesco magazine

Wet the rim of a wine glass with the cut side of a lemon. Tip the sherbet from a sherbet dip dab onto a plate, then press the rim of the glass into the sherbet. Fill the glass three-quarters full with ice cubes, then pour over 50ml limoncello and 150ml prosecco. Top up with 25ml soda water, or more if you prefer. Stir well to mix, then finish with a few lemon slices to serve.

Each

JET SET, GO!

Take your tastebuds on a flavour tour of Japan and Korea for dinner tonight

So if we’re being realistic, a trip to Japan or Korea might not be on the cards. But if you’ve got a taste for gochujang or are pining after ponzu, you can tuck into your favourite Korean and Japanese flavours without whipping out your passport. The new Taste Discoveries range is a collection of authentic dishes packed full of fresh, vibrant flavours, each perfected by Tesco chefs. They’re quick and easy to cook, and brilliant value too. That’s dinner sorted.

TRENDING FLAVOURS

GOCHUJANG A staple ingredient in Korean food, this thick, sticky fermented red chilli paste delivers a complex blend of spicy, sweet, savoury and umami tastes. It’s incredibly versatile, perfect for glazing meats or tofu or adding a kick to mayo. Here, it’s used as a glaze on pork belly.

PONZU This Japanese sauce has a tart citrussy flavour, similar to a vinaigrette. It’s great used in a dressing for a noodle salad, and as a refreshing dip with the prawn gyozas.

TOGARASHI A flavour-packed Japanese chilli pepper spice mix that adds a bit of fre to any dish. Find it sprinkled on the edamame pods.

DRINKS MATCH

TESCO FINEST

TINGLEUP RIESLING

A natural pairing for Asian food thanks to its crisp lime and citrus flavours with subtle hints of white pepper.

These vibrant beans are a speedy, spicy snack, or they’ll complete a feasting spread.

We flled our baos with the glazed pork belly and fresh spring onions.

WE USED

Garlic & Ginger Pork Belly with Gochujang Glaze 402g, £7 (£1.74/100g)

Simply pan-fry these succulent prawn gyozas, then dip them in the tangy ponzu sauce.

This fragrant pork belly, marinated in garlic and ginger, is slow-cooked for fve hours for succulence.

Prawn Gyozas with Ponzu Dip 180g, £3.50 (£1.94/100g)

Edamame Pods with Togarashi Furikake 180g, £2.50 (£1.39/100g)

6 Steamed Bao 168g, £2.50 (£1.49/100g)

ALSO IN THE RANGE

Try Korean-style

4 Prawn Bubble Dogs 125g, £3.50 (£2.80/100g)

‘Remarkable & compelling’

JULIAN FELLOWES

‘Fantastic, moving and beautifully written’

TRACY REES

LIZ FENWICK

‘Enjoyable

‘A love story to break your heart!’ and engaging, I loved it!’

ERSKINE

BARBARA

The Coronation TheReuben

TheWaldorf

WRAP STARS

Three-ingredient fillings that take less than 5 mins to prepare? That’s our kind of maths

THE CORONATION

Drain and rinse a tin of chickpeas, then tip into a bowl. Add some coronation mayonnaise and mash the chickpeas lightly with a fork; season. Separate the leaves from a Little Gem lettuce, then divide between tortilla wraps. Top with the chickpea mixture, then roll up to serve.

THE WALDORF

Divide Tesco Finest Beetroot & Bramley Apple Slaw between wholemeal wraps, then top with sliced roast chicken breast (or use leftover cooked chicken if you prefer). Season, sprinkle with chopped walnut halves, then roll up to serve.

THE REUBEN

Spread a wrap with American mustard, then top with slices of pastrami. Spoon over garlic & dill sauerkraut and roll up to serve.

GIVE ME MORE! Scan this QR code to find 3-ingredient recipes, on Tesco Real Food.

FIND US WITH RECIPE MIXES IN THE GROCERY AISLE

FIND US WITH RECIPE MIXES IN THE GROCERY AISLE Available at

BAKE IT HAPPY

Whether you’re celebrating Eid al-Fitr or just fancy baking something delicious, our contributors have you covered

Date & caramel cake p54

Eid celebration cake

‘Ramadan is a time for restraint and reflection.

Fasting from dawn until dusk enables me to work on my self-discipline and think about the less fortunate.

Eid means feast or festival in Arabic. There are two Eids in the Islamic calendar, and the one that follows Ramadan marks the end of fasting.

We break our fast using dates – so dates are a key ingredient here. My celebration cake is based on sticky toffee pudding, which I love but it can be time-consuming. This is a great make-ahead cake; it keeps well in the fridge and is easy to serve to guests who drop in during the day.’

DINA BEGUM, FOOD WRITER

DATE & CARAMEL CAKE

Serves 16 freeze undecorated cake only

Takes 50 mins plus cooling

Cost per serve 63p

TIME-SAVER Swap this caramel sauce for Tesco

Finest salted caramel sauce, if you like.

250g pitted medjool dates, chopped, plus 6 pitted medjool dates, fnely chopped

1 tsp bicarbonate of soda

50ml milk

120g butter, softened, plus extra for greasing

160g light brown soft sugar

1 tsp vanilla extract

3 eggs

250g self-raising flour

For the caramel sauce

160g light brown soft sugar

70g butter, diced

120ml whipping cream

½ tsp sea salt

For the frosting

200g tub cream cheese

300ml whipping cream

4 tbsp light brown soft sugar

1 tsp vanilla extract

1 Put the 250g chopped dates in a heatproof bowl and pour over 200ml boiling water. Stir in the bicarbonate of soda, then set aside for 10 mins. Put in a blender with the milk and blitz until smooth.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm sandwich tins; set aside.

3 Cream the butter, sugar, vanilla and ¼ tsp salt together in a mixing bowl until pale and fluffy. Beat in the eggs one at a time, then add the date purée and flour; mix until just smooth. Divide between the tins, then bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 mins, then put on a wire rack.

4 Meanwhile, make the caramel sauce. Put the sugar and 2 tbsp water in a saucepan over a medium heat and leave to bubble for 2 mins or until golden. Carefully whisk in the diced butter (it may spit), then continue whisking for 1 min or until smooth. Slowly pour in the cream, whisking until smooth and the consistency of honey. Take off the heat, stir in the sea salt and pour into a bowl.

5 While still warm, spread 4 heaped tsp of caramel over each sponge so it sinks in. Leave everything to cool completely.

6 Put the frosting ingredients in a mixing bowl and whisk with an electric whisk to the consistency of thickly whipped cream. Put one of the cakes on a serving dish and spoon just under half the frosting on top. Spread evenly; swirl in 2 tbsp caramel.

7 Sandwich with the second sponge and spread the remaining frosting on top, gently coaxing some of it down with a palette knife to thinly cover the sides, scraping off the excess. Swirl the remaining caramel on top. Scatter with the finely chopped dates to finish. It’ll keep in an airtight container in the fridge for 2-3 days.

Each serving contains

Merguez sausage rolls p56

Get-ahead rolls for Ramadan

‘I spend Ramadan balancing my spirituality with the joy of cooking and sharing meals with loved ones. Ramadan also inspires me to give back to my community, through acts of charity or offering a meal to someone in need. One of my favourite traditions is preparing a Moroccan iftar spread that includes harira (a hearty soup), chebakia (honeydrenched sesame cookies) and stuffed dates, which are essential for breaking the fast in Morocco, where I’m from. During Ramadan, having easy-to-prepare meals makes a big difference. These rolls are perfect for iftar: the bold spices and rich textures feel like a treat after a long day of fasting.’

NARGISSE BENKABBOU, CHEF AND AUTHOR

GIVE ME MORE! Scan this code to find more Ramadan and Eid recipes, on Tesco Real Food.

Make-ahead crowd-pleaser

MERGUEZ SAUSAGE ROLLS

Makes 10 Takes 50 mins

Cost per serve 73p

GET AHEAD Keep sealed, uncooked rolls for up to 2 days in the fridge, or freeze for up to 1 month – bake for 10 mins more.

1½ tbsp fennel seeds

3 garlic cloves, minced

1 tbsp harissa paste (optional)

1½ tbsp sweet paprika

1½ tbsp ground cumin

1½ tbsp ground coriander

1½ tsp caster sugar

1½ tsp dried mint

¾ tsp fne sea salt

400g 15% fat beef mince

320g pack ready-rolled puff pastry

plain four, for dusting

1 egg, beaten

2 tsp sesame seeds or nigella seeds (or a mix of both)

For the harissa sauce

60g Greek yogurt

60g mayonnaise

1-3 tsp harissa paste

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toast the fennel seeds in a dry frying pan until fragrant, then grind to a powder using a pestle and mortar. Mix together the garlic, harissa (if using), fennel seeds, paprika, cumin, coriander, sugar, mint, salt and ½ tsp black pepper. Add the mince and mix well. Cover and chill until needed.

2 Unroll the puff pastry, leaving it on its paper. On a lightly floured surface, run a rolling pin over to remove any folds. Cut the sheet in half lengthways for 2 long rectangles, with a long edge facing you.

3 Divide the merguez filling in half and shape each into a log about the same length as the pastry. Place a log in the centre of each pastry strip, with a border on each side. Brush the top border of each pastry strip with beaten egg, then roll the bottom up and over to make a seal. Gently roll each into a uniform shape, leaving the seal on the bottom.

4 Slice each roll into 5 pieces about 6-7cm long. Arrange on a baking tray lined with baking paper, then brush the tops with beaten egg and sprinkle with the seeds. Bake in the middle of the oven for 25-30 mins until puffed and golden brown.

5 Meanwhile, mix the yogurt, mayonnaise, and harissa together. Taste and adjust with more harissa paste, if you like. Serve the sausage rolls warm, with the harissa yogurt for dipping.

Each sausage roll contains

of the

intake. See page 7.

PIE’S THE LIMIT

A cornerstone of British cuisine, the humble pie comes in many shapes and forms. But what’s the best approach to pastry? Our top tips will make your next bake as easy as… well, pie!

First, a potted (pie) history. They’ve been on our food scene since the Middle Ages, with the first recorded recipe for an apple pie written by poet Geoffrey Chaucer in 1381. Back then, pie was just a way to preserve the fillings during long voyages. Today, nearly a fifth of the nation enjoy a pie at least once a week*. But what counts as a pie is fiercely debated, with 60% of us saying shepherd’s and cottage don’t**

What makes a pie?

From fully encased in pastry to no pastry at all, check out our pie criteria checklist.

ENCLOSED CRUST

There are some people who believe in this so strongly that they’ll argue anything else is not a pie! Shortcrust pastry is often used for enclosed pies due to its versatility and pliable nature, but we’ve used rough puff to wrap our cauliflower cheese filling, p66, and it works brilliantly.

PUFF PASTRY LID

Known as pot pies, these are essentially stews or casseroles topped with pastry – a lighter, quicker alternative to a fully enclosed pie. Puff pastry is a favourite here for its buttery,

flaky finish, but scrunched sheets of filo work well too.

FREE-STANDING

Usually made using a hot water crust pastry due to its inherent sturdiness, these pies can be fiddly to work with but are the classic choice for pork and other firmly packed meat pies.

NON-PASTRY

TOPPING

Mash is the typical choice for shepherd’s, cottage and fish pies, but even that is open to experimentation –try smashed new potatoes, gnocchi, or even chips (try our Chip shop fish pie at tes.co/chip-shop-pie). Whipped cream or meringue are favoured for sweet pies like banoffee, lemon or our Apple & blueberry pie (see recipe, right).

APPLE

& BLUEBERRY PIE

Serves 12 freeze without the cream topping

Takes 1 hr 50 mins plus chilling and cooling Cost per serve £1.27

GET AHEAD Make the pie up to the end of step 5. Once cool, cover and chill for up to 24 hrs.

250g plain flour, plus 1 tbsp and extra for dusting

225g light brown soft sugar

125g butter, at room temperature, diced

1 egg, separated

1kg eating apples, peeled and cored

½ tsp ground cinnamon

½ tbsp cornflour

1 lemon, zested

⅛ tsp ground nutmeg

800g blueberries

1 tbsp demerara sugar

200ml whipping cream

2 tbsp icing sugar

1 tsp vanilla extract

1 Rub together the flour, 75g brown sugar and the butter with your fingertips until it resembles breadcrumbs, then add the egg yolk and 2 tbsp cold water; mix with a cutlery knife into a dough. Shape into a disc, put in a freezer bag, then chill for 1 hr.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the dough on a lightly floured surface to about 3mm thickness and big enough to fit in an at least 5cm deep x 24cm diameter (internal base) round pie dish or fluted tart tin. Transfer to the tin, using your fingers to gently press into the corners. Trim the edges, leaving a 2cm overhang, then crimp using your thumb and forefinger to pinch the pastry from one side while using a second finger to push into a ‘V’ shape.

3 Put a sheet of baking paper into the pastry case, then fill with baking beans and blind-bake for 10 mins. Remove the paper and beans, then bake for 5-10 mins until pale golden and cooked through. Set aside to cool fully. Reduce the oven temperature to gas 4, 180°C, fan 160°C.

4 Meanwhile, thinly slice the apples into 5mm slices, then put in a lidded saucepan with 75g sugar, 1 tbsp flour, ¼ tsp cinnamon and 2 tbsp water. Cook over a medium heat for 10 mins, stirring often. Cover, then simmer for 5 mins until the apples are softened but still holding their shape.

5 Mix together the remaining brown sugar and cinnamon, cornflour, lemon zest, nutmeg and 3 tbsp water to dissolve the cornflour; fold through the blueberries.

6 Spoon the apple mixture into the pastry case in an even layer. Spoon over the blueberries, then brush the pastry edges with egg white and sprinkle with the demerara sugar. Bake for 50 mins, covering the edges with foil if they begin to brown too quickly. Leave to cool fully.

7 When ready to serve, whip the cream to soft peaks. Add the icing sugar and vanilla and whisk again to stiff peaks. Spoon into a piping bag fitted with a large star nozzle.

Pipe 2 rows of cream around the edge of the pie. The pie is best eaten on the day it’s topped with cream, but it’ll keep in the fridge for up to 2 days.

Each serving contains

How to avoid a soggy bottom

BLIND BAKE Baking your pastry base before adding the filling is the number one thing you can do to ensure a crisp finish. Line the raw pastry case with baking paper, fill with baking beans (or uncooked rice), then bake for 10-15 mins. Remove the paper and beans, then bake for another 5-10 mins

until the pastry feels firm and sandy to the touch.

THICKEN YOUR FILLING If your filling is looking particularly runny, simmer it on the hob to reduce and thicken it. For berry pies, toss the fruit with plain flour or cornflour before adding to the pastry – this will absorb some of the liquid as

the fruit cooks, so you end up with a sauce rather than a liquid.

BAKE ON A PREHEATED TRAY

If you’re still worried about a soggy bottom, put a metal baking sheet in the oven while preheating, then put the pie dish on this. This helps to set the pastry at the bottom more quickly.

Apple & blueberry pie

Comforting cauli cheese inpieform

Cauliflower cheese, leek & spring greens pie p66

70% of Brits believe pie is only pie if it has a pastry bottom, side and lid* . Does our fish pie make the cut for you?

CAULIFLOWER CHEESE, LEEK & SPRING GREENS PIE

Serves 8

Takes 2 hrs plus chilling

Cost per serve 90p

220g strong white bread flour, plus extra for dusting

½ tsp fine salt

220g cold baking spread

For the filling

1 cauliflower (about 750g), broken into small florets

4 garlic cloves, unpeeled

2 tbsp olive oil

50g baking spread

50g plain flour

700ml milk

120g mature Cheddar, grated

25g pecorino, finely grated

½ tsp cayenne pepper

1 large leek, finely sliced

5g fresh thyme leaves

150g sliced spring greens

1 egg, lightly beaten green salad (optional)

1 Rub together the flour, salt and baking spread, making sure chunks of the spread remain. Add 100ml ice-cold water, mixing to bring everything together into a rough dough (gradually add more water if needed). Put in a freezer bag, then chill for 20 mins.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Add the cauliflower and garlic to a baking tray, drizzle with 1 tbsp oil and season; toss to coat. Bake for 20-25 mins until tender and lightly golden. Squeeze the garlic cloves from their skins, mash to a purée and set aside.

3 Meanwhile, gently knead the pastry on a lightly floured surface to form a smooth rectangle. Roll out to about 20 x 50cm, keeping the edges straight. Brush off any excess flour, then fold the top third of the pastry down and the bottom third up and over to create a block. Turn 90°, then roll and fold again. Chill for 30 mins.

4 Melt the baking spread in a saucepan over a medium heat, then add the flour and stir until a paste forms. Gradually add the milk, stirring well after each addition, until combined and thick. Remove from the heat, then stir in the roasted garlic, Cheddar, pecorino and cayenne.

5 Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat, then cook the leek, thyme and spring greens for 10 mins or until soft. Remove from the heat and stir into the cheese sauce along with the roasted cauliflower.

6 On a lightly floured surface, cut the pastry into 2 pieces at a ratio of 60:40. Roll out the smaller piece to 30 x 40cm and put on a lined baking sheet. Spoon on the pie filling, leaving a 2cm border. Brush the border with beaten egg.

7 Roll out the large piece to 35 x 45cm, then carefully drape over the filling. Press down along the borders, then roll or twist them to seal. Brush all over with egg, then bake for 50 mins or until golden and crisp, covering with foil if it starts to brown too quickly. Serve with a green salad, if you like.

Each serving contains

MEDITERRANEAN-

INSPIRED FISH PIE

Serves 8

Takes 1 hr 10 mins

Cost per serve £2.74

2 tbsp olive oil

1 large onion, finely sliced

3 garlic cloves, finely sliced

½ tsp ground coriander

150ml white wine

500g carton passata

1 bay leaf

255g pack sweet vineripened tomatoes, quartered

800g Maris Piper potatoes, cut into 1cm slices

1 lemon, zested and 1 tbsp juice

150g pack black & green olives

15g fresh flat-leaf parsley, finely chopped

240g pack frozen Tesco

Finest jumbo raw king prawns, defrosted 2 x 240g packs boneless cape hake fillets, cut into large chunks

75g mature Cheddar cheese, grated green salad (optional)

1 Heat 1 tbsp oil in a saucepan over a medium heat and fry the onion, garlic and coriander for 10 mins or until softened. Pour over the wine; cook for 30 secs. Add the passata, bay leaf and tomatoes. Season, then simmer for 15-20 mins until thick.

2 Meanwhile, boil the potato slices in a pan of salted boiling water for 7-8 mins until just tender. Drain well and set aside.

3 Preheat the oven to gas 7, 220°C, fan 200°C. Stir the lemon juice, olives and half the parsley through the sauce. Put in a 20 x 30cm ovenproof dish, then nestle in the prawns and fish pieces, stirring gently to coat.

4 Arrange the potatoes in a scalloped pattern on top, then drizzle with the remaining oil. Bake for 30 mins. Scatter over the cheese; grill for 2-3 mins until golden. Scatter over the remaining parsley and the lemon zest. Serve with a green salad, if you like. Each serving contains of the reference intake. See page 7.

KITTED UP

Fill up the durable Enamel Pie Dish 26cm, £6, then egg-wash with ease with the heatproof Go Cook Acacia Silicone Pastry Brush*, £2.75

GOOD EGGS

Get the whole family involved with these easy little treats they’ll all adore

CHOCOLATE ORANGE NO-BAKE TARTS

Makes 18 Takes 15 mins plus 2 hrs cooling and setting

Lay out 2 x 9-packs Tesco Finest all-butter mini tartlet cases on a tray or plate. Put 100g fnely chopped dark chocolate in a heatproof bowl. Heat 160ml double cream and the fnely grated zest of 1 orange gently in a saucepan over a medium heat for 2-3 mins until just simmering around the edges. Pour the cream over the chocolate, leaving it to sit for a minute before stirring until the chocolate has melted into a glossy ganache. Set aside to cool completely. When cooled, whisk with an electric whisk until lightened and thickened. Spoon the ganache into the tartlet cases and spread with the back of a teaspoon (or use a piping bag). Top with 80g pack Cadbury Mini Eggs Orange, lightly crushed, and some extra orange zest, if you like. Leave to set at room temperature. These will keep for up to 3 days. Each tart contains

WE USED

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

Tried it, liked it

Claire is a nutrition coach and lives with her husband and two children – a teenager and a toddler. She said, ‘I love to share my passion for nutrition with my children. They both have their fussy moments, but we enjoy as much whole food as possible.’

‘These

recipes

show

you

can still eat nutritious, diverse and fresh meals on a budget’

Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved. GET INVOLVED

SPAGHETTI WITH GREENS & ANCHOVIES

Serves 4

Takes 30 mins

2 tbsp vegetable oil

2 red onions, thinly sliced

3 garlic cloves, crushed

1 red chilli, fnely diced, deseeded if you like

2 lemons, 1 zested and juiced, 1 cut into wedges

50g tin Tesco Finest Cantabrian anchovy fllets, chopped, oil reserved

250g fresh greens, tough core discarded, leaves thinly sliced

350g spaghetti

50g grated Grana Padano

‘We don’t like anchovies, so maybe we’d swap them for another oily fish next time’

1 Heat the oil in a lidded, high-sided frying pan over a medium heat. Fry the onions with a pinch of salt for 12-15 mins until softened and caramelised. Add a splash of water if they darken too quickly.

2 Add the garlic, chilli, lemon zest, anchovies and their oil; cook for 2-3 mins until the anchovies start to break down. Add the greens and 200ml water; season, then cover and cook over a low-medium heat for 6-8 mins until the greens are tender.

3 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water, then stir both into the greens mixture along with the lemon juice and most of the cheese.

4 Use tongs to toss together well until the cheese has melted and the sauce is glossy. Divide among plates, then top with the rest of the cheese and a twist of black pepper. Serve with the lemon wedges for squeezing over. Each serving contains

See page 7.

CHICKEN & MANGO

CHUTNEY TRAYBAKE

Serves 4

Takes 45 mins

900g-1.2kg pack Willow

Farm chicken drumsticks

½ butternut squash, peeled, deseeded and cut into 2cm chunks

1 red onion, cut into 2cm wedges

3 tbsp curry powder

2 tbsp vegetable oil

300g long-grain rice

400g tin chickpeas, drained and rinsed

2 garlic cloves, crushed

1 red chilli, fnely diced, deseeded if you like

4 tbsp mango chutney

15g fresh coriander, chopped

1 lime, cut into wedges

1 Preheat the oven to gas 8, 240°C, fan 220°C. Add the chicken drumsticks, squash, onion, curry powder and oil to a high-sided roasting tin. Season, toss to coat, then spread in an even layer and roast for 30 mins or until the vegetables are tender and the chicken is golden and starting to crisp.

2 Meanwhile, cook the rice to pack instructions.

3 Stir the chickpeas, garlic and chilli into the traybake and roast for another 5 mins. Stir through the mango chutney to coat, then roast for a final 5 mins or until sticky and bubbling. Scatter over the coriander and serve with the rice and lime wedges for squeezing over.

Each serving contains of the reference intake. See page 7. Carbohydrate

8g

‘No shortage of flavour here! Both of my children enjoyed this meal, which makes it a win’

BUTTERNUT & BLACK BEAN BURRITOS

Serves 4 freeze squash and bean mixture only

Takes 40 mins

½ butternut squash, peeled, deseeded and cut into 1cm chunks

475g pack smoky BBQ fajita kit

2 tbsp vegetable oil

200g long-grain rice

1 brown onion, fnely diced

2 garlic cloves, crushed

1 red chilli, fnely diced, deseeded if you like

400g tin black beans, drained and rinsed

1 lime, zested and cut into wedges

15g fresh coriander, chopped

125g Greek-style salad cheese, crumbled

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, half the fajita seasoning (from the kit) and 1 tbsp oil in a roasting tray; season, then toss and spread across the tray. Roast for 30 mins, turning halfway, or until golden and tender.

2 Meanwhile, cook the rice to pack instructions. Drain and set aside.

3 Heat the remaining oil in a frying pan over a medium heat and fry the onion for 6-7 mins until softened. Add the garlic, chilli and remaining fajita seasoning; cook, stirring, for 2 mins. Add the black beans and 4 tbsp water; season with black pepper, then simmer for 3-4 mins until the liquid has mostly evaporated. Remove from the heat and set aside until the squash is ready.

4 Add the roasted squash to the pan with the beans along with a splash of water. Stir, then simmer over a medium heat for 4-5 mins. Divide the wraps (from the kit) between 2 baking trays and warm in the oven for 2 mins. Stir the lime zest and half the coriander into the squash mixture.

5 Divide the wraps between plates, splitting the rice between them. Top with the squash and bean mix, then spoon over the salsa (from the kit) and scatter over the salad cheese and remaining coriander. Squeeze over the lime wedges and wrap up tightly to serve.

Each serving contains

of the reference intake. See page 7.

‘It’s always good to have meat-free options. Using feta was different, but it worked well and was easy to make’

TUNA MAYO ENJOY THE ULTIMATE

SPRING GREENS MINESTRONE

Serves 4

Takes 30 mins

3 tbsp rapeseed oil

1 brown onion, fnely chopped

2 carrots, peeled and fnely diced

1 fennel bulb, halved, tough core removed, fnely diced, any fronds reserved

3 garlic cloves, crushed

1 vegetable stock pot, made up to 1.4ltrs

400g tin cannellini beans, rinsed

125g spaghetti, broken into thirds

250g fresh greens, tough core discarded, leaves thinly sliced

450g frozen peas

15g fresh basil, thinly sliced

1 lemon, zested and juiced

125g spinach

‘This makes a nice hearty lunch. I might try adding in some leftover chicken from the traybake for extra protein’

1 Heat 2 tbsp oil in a lidded saucepan over a medium heat and fry the onion, carrots and fennel for 10-12 mins, stirring often, until softened. Add two-thirds of the garlic and cook for another 1-2 mins until aromatic. Add the stock and beans, then simmer for another 4-5 mins until the veg is soft.

2 Add the spaghetti, cover, then simmer for 5 mins. Add the greens and peas, season, then re-cover and simmer for another 5-6 mins until the spaghetti is al dente and the veg is tender.

3 Meanwhile, add the basil to a bowl with the remaining oil and garlic and the lemon

juice. Season with black pepper, mix together and then set aside for later.

4 Stir the lemon zest and spinach through the soup for 1 min or until the spinach has wilted. Season with black pepper to taste, then divide among bowls and spoon over the lemony basil mixture and any reserved fennel fronds to serve.

Each serving contains

SAUSAGE & PEA

RISOTTO

Serves 4

Takes 30 mins

2 tbsp vegetable oil

1 onion, finely chopped

454g pack reduced-fat sausages, each cut into 5 x 2cm pieces

2 garlic cloves, crushed

300g long-grain rice

1 chicken stock pot, made up to 900ml

450g frozen peas

125g spinach

1 lemon, zested and juiced

50g grated Grana Padano

15g fresh basil, thinly sliced

‘Easy to make, and the whole family liked it’

1 Heat 1 tbsp oil in a lidded, high-sided frying pan over a medium heat and fry the onion for 6-7 mins until softened and golden. Meanwhile, heat the remaining oil in a wide nonstick pan over a medium-high heat and cook the sausage pieces in batches, turning regularly, for 4-5 mins until deep golden brown all over.

2 Add the garlic to the onion pan, cook for 2 mins, then stir in the rice and cook for another 1-2 mins. Add the stock, cover and bring to a simmer over a low-medium heat for 5 mins. Stir through the browned sausage pieces and frozen peas, return to a simmer, then re-cover and cook for 10-12 mins, stirring occasionally, until the rice and sausages are cooked through, adding a splash of water if needed.

3 Stir through the spinach, cook for another 1-2 mins to wilt, then add the lemon zest and juice, and most of the cheese and basil. Season with black pepper to taste, then divide among plates and top with the remaining cheese and basil. Finish with extra black pepper to serve.

Each serving contains

SHOPPING LIST

4-pack Suntrail Farms lemons

2 limes

30g pack fresh basil

30g pack fresh coriander

1 large garlic bulb

60g pack red chillies

3 loose onions

3 loose red onions

2 loose carrots

1 fennel bulb

1 butternut squash (about 1.3kg)

250g pack baby spinach

500g pack fresh greens

200g pack Creamfields

Greek-style salad cheese

100g pack Creamfields grated Grana Padano

454g pack 8 reduced-fat pork sausages

900g-1.2kg pack Willow Farm chicken drumsticks

1kg bag Grower’s Harvest long-grain rice

500g pack Hearty Food Co.

spaghetti

80g pot medium curry powder

230g jar mango chutney

475g smoky BBQ fajita kit

400g tin black beans

400g tin cannellini beans

400g tin chickpeas

50g tin Tesco Finest Cantabrian anchovy fillets

900g bag frozen Grower’s Harvest garden peas

+ FROM YOUR STORECUPBOARD

Vegetable oil, rapeseed oil, vegetable stock pot, chicken stock pot

GIVE ME MORE!

Scan this QR code to find more meal plans for £25, on Tesco Real Food.

CELEBRATE WITH CLUBCARD

Tesco Clubcard is 30 years old and the reward-focused loyalty scheme is ready to celebrate with you. Go on, reward yourself

From money off your weekly shop to cheaper prices, there’s lots to love about Clubcard. It’s simple: for every £1 you spend at Tesco, you earn a Clubcard point. You can then turn these Clubcard points into vouchers, via the Tesco app, to use in store. But did you know you can get 2x the value of your Clubcard vouchers to use with any of over 100 Clubcard Reward Partners? That could mean money towards your next holiday, or trying a new activity like race-car driving or indoor skydiving (yes, really!). Enjoy a day out at a theme park or zoo, or an evening bowling. So if you have £5 worth of vouchers, that’s £10 to use with Clubcard Reward Partners, who offer anything from streaming services to meals out, opening up a world of opportunity. What’s not to love?

Follow these three simple steps HOW

1 2 3

Visit tes.co/clubcard and select ‘Spend vouchers’. Or, on the Tesco app, select the Clubcard tab then ‘Explore and choose rewards’.

Select the Clubcard Reward Partner of your choice, then go to ‘Start your order’.

Add the value of Clubcard vouchers you want to exchange, then click or tap through to select ones to use.

Both the app and the website will show you how much you have in Clubcard vouchers, and will prompt you which to use based on their expiry date. After completing your order online you’ll get a confrmation email, then another shortly after with your Clubcard Reward Partner code and information on how to use it. If you used the app, your Reward will appear on the Clubcard tab and be ready to use.

Clubcard Reward Partners are in the scheme

GIVE ME MORE! Scan this QR code to find out more about Clubcard Reward Partners.

Good morning

Treat Mum to a well-deserved slow Sunday, with breakfast in bed and a moment to relax. Perfect for Mother’s Day, or just because

SOFT TOUCH

Our go-to for a quick bedroom refresh is this relaxed-look muslin duvet set: cosy and chic. Pair with the timeless frilled cushion to complement the muted pastel tones.

Above F&F Home Muslin Double Duvet Set in Duck Egg, £28; F&F Home Oasis Stripe Frill Cushion, £10. Left F&F Home Ditsy Floral Tea for One, £15; F&F Home Pink Scallop Edge Tray, £10

For every 2 nominated products purchased in 1 transaction, in participating UK Tesco stores, on Tesco.com or on the Tesco app during 15/02/25 –01/04/25, 1 promoter will donate 1 hygiene product to In Kind Direct. This will be calculated at the end of the campaign. Products donated will include the nominated products or equivalent product up to a maximum donation volume of 1.6 million product donation units across all promoters. In Kind Direct, is a registered charity in England and Wales, no 1052679. For full T&Cs including maximum donation amount, and more information about how we’re tackling Hygiene Poverty visit www.tesco.com/groceries/en-GB/zone/535897-In-Kind-Direct

Help us reduce HYGIENE POVERTY

“Receiving deodorant, shower gel and period products has relieved so much pressure for me and my children.”

Service user, Beacon, South Yorkshire

“I’ve been putting off buying toothpaste for so long because I’ve needed to prioritise food.”

Service user, Bardney Christian Community Trust, Lincoln

Community Trust Lincoln

What the

health

?

Events to note, trends to try and the lowdown on what’s new in the world of wellbeing

IS… FIRE CIDER? of Brits are eating enough fibre* . 30g is the recommended daily intake for adults. Eat more brown rice, oats, quinoa and wholewheat pasta for a boost.

DIARY DATE

World Kidney Day, 13 March

Did you know your kidneys help control blood pressure, keep bones healthy and help make red blood cells**? Being active, reducing salt intake and drinking plenty of water can help keep yours in check.

THE TRUTH ABOUT… MAGNESIUM

This essential nutrient is linked to lots of health benefits, from easing anxiety to aiding sleep. Pumpkin seeds, chia seeds and spinach are magnesium-rich foods***, so add some to your meals to up your intake.

TREND ON TRIAL: 75 SOFT

Want to develop healthy habits? Try the 75 Soft challenge. Set out simple daily goals – like drinking 2 litres of water or doing 30 minutes of exercise –to stick to for 75 days. Soon, you’ll be doing them without thinking. This spicy tonic is claimed to boost immunity to help prevent and fight off colds***. A mix of garlic, ginger, turmeric, horseradish and cayenne, soaked in apple cider

My health kicks

Angellica Bell

From baking cakes to playing the cello, TV and radio star Angellica shares her secrets to feeling good

I’ve taken cod liver oil since I was a child. My grandad used to give it to me and tell me to look after my health, which is advice that has stuck with me. My gran also used to make ginger and lemon tea, so I still drink that every time I’ve got a cold or flu.

Prioritise time for yourself as much you would a doctor’s appointment. I recently made time to meet up with friends from university and we went back to all our old haunts – it was amazing.

I like to mix up my exercise routine. I love running and cycling but in the winter, when it’s darker and colder, I’ll go to the gym and do strength and conditioning or work out from home with a skipping rope and some small weights. My goal is to get a pull-up bar to work on my upper body strength.

I’m an early bird. I love the outdoors and being outside early in the morning – not just for exercise, but to look around and take nature in while the world is still asleep. There are fewer distractions, so I can shut off and focus on the moment.

Food is one thing that unites everyone. My gran taught me to cook from a young age, so it’s always been a part of my routine. I’ve also got a sweet tooth, but I make my own cakes so that I know exactly what ingredients have gone into them – fewer preservatives and additives.

I love classical music and I listen to it every morning. I put it on in the house so everyone can relax as they’re getting ready. I used to play the cello as a child then stopped, so I’ve taken it up again as an adult and I completed my Grade 3 a few years ago.

I do cross-stitch to relax. I never pressure myself to finish it straight away, so some projects might take me two or three months to finish.

Check out Angellica’s book Fantastic Eats! for children who are keen to get cooking.

‘I love the outdoors and being outside early in the morning – not just for exercise, but to look around and take nature in while the world is still asleep’

OMEGA PLEASERS

Including omega-3 fatty acids in your diet is key to a healthy heart and brain. Here’s the lowdown on how much you need and where to find them

Give us the science bit…

QWHAT ARE OMEGA-3s?

Omega-3s are a family of fatty acids that play an important part in keeping your body healthy. Some types of omega-3 fats cannot be made by your body, which means it’s essential to include small amounts of them in your diet.

Q

WHY DO WE NEED THEM?

Omega-3 fatty acids, particularly those found in oily fish, have been linked to various heart health benefits. These include improving circulation, preventing blood clots, lowering blood pressure and reducing fats in your blood that can increase the likelihood of a heart attack or stroke*. They may also help promote brain health and reduce inflammation**

Your body can’t produce some types of omega-3s on its own, so aim to include them in the food you eat

Q

WHAT FOODS CAN I FIND THEM IN?

Some of these essential fatty acids are found in plants, while others are found in animal products and algae**. Fatty oily fish, such as mackerel, trout, salmon and anchovies, are all good sources of omega-3s. If you don’t eat fish, then flaxseeds, chia seeds, walnuts and soya beans are great plant-based alternative sources*

Q

HOW MUCH DO I NEED?

There’s no hard and fast rule as to how much we should be getting of these essential fats, but the UK Government does suggest eating two 140g portions of fish, with one of those being an oily fish, each week***. Not only is fish high in these fatty acids, but it’s also a good source of protein, vitamins and minerals†

Spicy fishcakeswithaMexicantwist

* Timings are based on a 900W microwave and will vary depending on your device

Give it a go

High in omega-3 and great value, tinned sardines are a true storecupboard superhero. Serve them on wholemeal toast for a nutritious shortcut dinner, or try them in these Mexicaninspired fishcakes, paired with a punchy black bean salsa.

SARDINE & SWEET POTATO FISHCAKES

Serves 2-4 freeze cooked fishcakes only

Takes 40 mins plus chilling and cooling

Cost per serve £1.34

350g sweet potatoes

1 tbsp vegetable or sunflower oil, plus 2 tsp

1 small red onion,

½ finely chopped, rest finely sliced

15g fresh coriander, stems finely chopped, leaves roughly chopped

5 tsp chipotle chilli paste

1 tsp smoked paprika

2 x 90g tins skinless & boneless sardines in tomato sauce

1 slice wholemeal bread, blitzed to breadcrumbs

2 tbsp reduced-fat natural yogurt (optional)

For the salsa

100g frozen sweetcorn

2 large tomatoes, chopped

400g tin black beans, drained and rinsed

50g baby spinach

1 lime, zested and juiced

1 tbsp olive oil

1 garlic clove, finely grated

1 Prick the sweet potatoes all over with a knife; microwave on high for 12-15 mins until tender, turning halfway*. Cool.

2 Meanwhile, heat 2 tsp oil in a frying pan over a medium heat and fry the chopped onion for 5-7 mins until soft. Add the coriander stems and cook for 1 min more, then add 1 tsp chipotle paste, the paprika and sardines. Mash the fish to break up and cook for 2 mins or until all the juices have cooked off – it should be quite dry.

3 Scoop the sweet potato flesh into a bowl (discard the skins). Mix in the sardine mixture and breadcrumbs; season. Shape into 8 small fishcakes, then chill for 1 hr.

4 Meanwhile, char the sweetcorn in a dry frying pan over a high heat for 5 mins, stirring occasionally. Transfer to a bowl. Add the tomatoes, beans, sliced onion, spinach and most of the coriander leaves.

5 In a bowl, whisk the lime zest and juice, oil, garlic, 1 tsp chipotle paste and some seasoning to make a dressing. Pour over the salsa; toss to coat just before serving.

6 Heat 1 tbsp oil in a frying pan over a medium heat. Cook the fishcakes for 3-4 mins each side until golden and piping hot. When cooked, turn off the heat and spread each side with the remaining chipotle paste. Warm through in the pan for 10-15 secs.

7 Divide between plates and scatter with the reserved coriander. Serve with the salsa and a spoonful of yogurt, if you like.

Each serving (4) contains

of the reference intake. See page 7.

WIN TICKETS TO SEE OLIVER! IN THE WEST END

It’s easier than you think to find plant-based sources of omega-3. Walnuts and soya beans are good examples and add nutritious hits to this speedy stir-fry. Packed with veg and with a nutty, satay-style sauce, it’s sure to satisfy both vegans and meat-eaters alike.

WALNUT SATAY STIR-FRY

Serves 4

Takes 25 mins

Cost per serve £1.70

75g frozen soya beans

4 nests wholewheat noodles

1 tbsp vegetable or rapeseed oil

150g baby button mushrooms, sliced

320g pack vegetable stir-fry

10g fresh coriander, chopped (optional)

For the sauce

75g walnut halves

15g fresh ginger, peeled and sliced

2 garlic cloves, chopped

1 tbsp maple syrup

3 tbsp reduced-salt soy sauce

2 limes, zested and juiced

½-1 red chilli, deseeded and chopped

1 For the sauce, put most of the walnuts in a food processor with the ginger, garlic, maple syrup, soy sauce and lime zest and juice. Blitz smooth, then add 3 tbsp water and ½ a chilli. Blend again until smooth. Add more chilli to taste, if you like.

2 Cook the soya beans to pack instructions on the hob. Remove from the heat and transfer to a bowl using a slotted spoon, reserving the water. Add the noodles to the water and cook to pack instructions. Drain and set aside.

3 Meanwhile, heat a wok or frying pan over a medium heat and toast the reserved walnuts for 2-3 mins, tossing often to ensure they don’t burn. Tip onto a plate. Add the oil to the pan and fry the mushrooms and stir-fry veg for

2-3 mins until beginning to soften, then add the drained noodles and beans.

4 Toss to warm everything through, then add the sauce and toss again to coat, adding a splash of water, if needed, to loosen. Divide among plates, then crumble over the toasted walnuts and scatter with coriander, if you like.

Each serving contains

Speedy

plant-baseddinner

If you think fish fingers are just for kids, then you need to try our genius twist on a classic Caesar salad. Here, omega-3 fish fingers become a crispy crouton replacement, while the traditional rich and heavy dressing is replaced with a lighter, yogurt-based version.

FISH FINGER

‘CAESAR’ SALAD Serves 4 Takes 20 mins

Cost per serve £1.27

4 omega-3 fish fingers

2 large eggs, at room temperature

1 head romaine hearts lettuce, torn

2 large tomatoes, cut into thin wedges

1 small avocado, sliced

For the dressing

125ml low-fat natural yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

20g Parmesan, half grated, half shaved

½ garlic clove

½ x 50g tin anchovies, drained

20g fresh soft herbs (we used dill and chives)

1 Cook the fish fingers to pack instructions; set aside.

2 Meanwhile, boil the eggs for 7 mins, then run under cold water to stop the cooking process.

3 For the dressing, put the yogurt, mustard, lemon juice, grated Parmesan, the garlic and 2 anchovy fillets into a food processor. Blitz until smooth, add most of the herbs, then blitz again.

4 Divide the lettuce between plates, then top with the tomatoes and avocado and remaining anchovy fillets. Peel the eggs, slice into quarters, then add to the plates along with a pinch of black pepper. Cut the fish fingers into 2cm chunks, then scatter over the top. Drizzle over the dressing and finish with the shaved Parmesan and remaining herbs.

Each serving contains

of the reference intake. See page 7.

The affordable guide to…

gut health

The hype around gut health and diversifying your diet doesn’t have to break the bank. Our expert gives her budget-friendly tips

The evidence is clear: diversifying your diet is a good way to improve your gut health. The rule of thumb now is to add more healthy ingredients to your plate where you can – think a bag of spinach into a pasta bake, an extra portion of veg into curry sauce, or swapping salt for herbs. ‘Studies on over 10,000 gut microbiomes showed those who ate more than 30 different plants a week had more diversity in beneficial gut microbes*,’ says gut health dietitian Catherine Rabess.

Meet the expert Catherine Rabess is a registered gut health dietitian and author of The 30 Plan. KEEP IT SIMPLE

If shopping for lots of different fruit and vegetables to load on to your plate every day sounds a little bit on the expensive side, where do we go from here? Does good gut health feel like it’s reserved only for those who have more spending power than others?

Catherine says some of the more expensive products out there are making gut health feel out of reach to a lot of people. Instead, she says, ‘Simple, ingredient-based approaches are more effective in the long term. So if you always buy oranges, apples and bananas in your weekly shop, next time

‘Simple, ingredient- based approaches are more effective in the long term. You don’t need to overspend or buy more than usual’

swap them for grapes, plums and apricots to add in diversity. You don’t need to overspend or buy more than you usually would.’ Look at your weekly shopping list and make a note of the things you’re buying over and over again to see where you could make simple swaps. Storecupboard ingredients are a great way to build this up over time – choose a big bag of wholegrain rice one week, then opt for pearl barley the next.

NEARLY

¾

of people in the UK buy the same foods in every weekly shop**

Gut health trends: hit or miss?

JUICE CLEANSES: MISS

‘You don’t need to do a juice cleanse (consuming only fruit and veg juices for a period of time) to heal your gut. Much like your liver and skin, your gut has its own strong detoxification system. When you restrict food groups, you’re more likely to create a gut imbalance.’

YOGA: HIT

‘Research shows regular meditation, yoga and breathwork can help to improve digestion and IBS-related symptoms.’

ANTI-BLOAT SUPPLEMENTS:

MISS

GET SAVVY

Some of the best foods for our gut, such as nuts and seeds, can come with a heftier price tag. Look for untoasted mixed seeds rather than toasted –they’re cheaper. And nut butters last longer, making them less expensive in the long run. ‘Also consider bulk buying your more expensive items to get larger quantities for less money overall,’ suggests Catherine.

Diversifying your diet when you’re only cooking for one or two might feel tricky, with pack sizes favouring families. ‘Buying

frozen is a great way to save money and waste, especially if you’re only cooking for one or two. Traybakes are an easy way to include lots of veg, and they can be prepped and frozen so you cook only what you need when you need it. Microwaveable pouches of mixed grains, rice and pulses are cost-effective and help reduce waste.’ So instead of splashing out on quick fixes, try making small changes to tailor your weekly shop to gut health, as well as these expert-approved tips (see panel, right).

‘There are so many things you can change in your diet and lifestyle instead of taking these. Stress, not eating regularly, alcohol, artificial sweeteners in diet fizzy drinks and chewing gum can all have a negative effect and lead to bloating, so try addressing these areas first.’

PLANT-BASED FOODS:

HIT

‘The gut does struggle to digest some animal products, especially lots of red meat. You don’t need to go vegan, but incorporating more plantbased foods into your diet is a great idea.’

3 ways with… NATURAL/PLAIN KEFIR

1

JAZZ UP SALADS

Kefir’s naturally creamy yet tart flavour works wonderfully in salad dressings. Try a twist on a Caesar by mixing minced garlic and anchovies, lemon juice and zest, a little Dijon mustard and grated Parmesan into kefir, then drizzle over crispy kale and grilled chicken.

WE USED

Gut Sense Plain Kefir Drink 500ml, £1.75 (35p/100ml), is good for your gut* .

TOP 5 RECOMMENDED BUYS

1. WHOLEMEAL PITTAS ‘These tend to have less preservatives, salt and sugar compared to regular sliced bread.’

2. MIXED GRAINS ‘High in fibre and good for diversity. Microwaveable pouches are quick and save you buying multiple products.’

3. MIXED SALAD BAGS ‘Prepared salads with purple leaves tend to contain a higher number of polyphenols, which can act as antioxidants.’

4. TINNED FRUIT, VEG AND PULSES ‘I go for fruit preserved in natural juices, and I rinse any salty brine off veg and pulses before cooking.’

5. NATURAL YOGURT ‘Full-fat natural or Greek yogurts have less sugar than flavoured yogurts. They also contain live cultures, which are great for gut health, as does kefir.’

2

BOOST YOUR BREAKFAST

For a brekkie sure to start your day right, try overnight oats. Simply mix oats, chia seeds, ground flaxseeds and frozen cherries with a pinch of cinnamon. Stir in half kefir, half milk, then cover and chill overnight. In the morning, stir, then top with honey, seeds and berries.

3FREEZE INTO LOLLIES

For an icy treat for all the family, make a batch of kefir smoothie lollies. Simply blitz kefir, fresh fruit (like banana and raspberries) and a little honey until smooth. Pour into lolly moulds, add sticks then freeze.

• No preservatives, colourings or alcohol

• Highly absorbable iron gluconate

• Vitamin C to increase iron absorption

• Suitable for vegetarians

• Suitable during pregnancy and breastfeeding

Iron contributes to the reduction of tiredness and to the normal function of the immune system

NEW PACKAGINGSAME GREAT PRODUCT

www.floradix.co.uk

USE IT UP

Speedy ideas for leftover ingredients from a few of the recipes in this issue

SLICED SPRING GREENS, p66

Blitz into soups or add to noodle or ramen dishes. Alternatively, whisk together honey, olive oil and wholegrain mustard, steam your greens and coat them in this dressing for a nutritious side.

CARAMEL FLAVOUR, p98

Like vanilla essence, add a few drops to sponge cake batters or biscuit dough to give your bakes a sweet caramel taste and aroma. Or, pop a few drops into your coffee for a cheat’s caramel latte.

FROZEN SOYA BEANS, p89

Cook these highprotein, high-fibre

TOO GOOD to waste

Save money, reduce waste and give leftovers a new lease of life

beans and toss into pesto pasta alongside spring greens, or add to sushi rice bowls. Or, defrost and add to a minestrone soup.

ANCHOVIES, p36

Cook into classic puttanesca pasta sauce, or use to add depth to Bolognese. Blitz into a paste with lemon and garlic, stir through butter, then melt over steak or lamb chops.

HARISSA PASTE, p56

Once opened, this paste will last up to 4 weeks in the fridge. Spread onto toasted flatbreads and top with sliced avocado and crumbled feta for a quick lunch or

afternoon snack, or blend into houmous for a vibrant twist with extra punch.

MANGO CHUTNEY, p70

Mix into mayo for a flavour-packed sandwich spread or salad dressing, stir into curries or use as a sticky marinade for chicken or paneer.

HORSERADISH SAUCE, p42

PEARL BARLEY, p36

Stir through mashed potato to accompany roast beef, steak or fish dinners, or combine with crème fraîche and lemon zest for a cream that pairs perfectly as a dressing or dip with salmon dishes.

As well as risottos and soups, you can use this grain in tea too. Pour boiling water over toasted pearl barley, stir in honey, and brew. Squeeze in a little fresh orange juice for some added citrussy notes.

1

Rolled or porridge oats are the key ingredient to a traditional flapjack, but you could use buckwheat, quinoa, the end of a packet of muesli or even other cereals like cornflakes.

3

Sultanas, coconut, dried apricots and grated apple are classic additions, but try chopped stem ginger, chocolate chips or dates for something new. Add your favourite mixed seeds and nuts, and, once baked, drizzle with melted choc or icing, if you like.

FRIDGE-RAID FEASTS

Give everyday flapjacks a shake-up with these storecupboard ideas

How to…

MAKE THE MOST OF PASTA WATER

MAKE SILKY SAUCES

Before straining your pasta, reserve a mug of the water. Add a splash or two to your pasta sauce for a silky-smooth finish and a sauce that clings to the pasta better.

COOK YOUR GREENS

2Butter, sugar and syrup are the traditional binding ingredients, but don’t be afraid to experiment. Try replacing some of the syrup with maple syrup, honey, jam or marmalade for different flavours, and some of the butter with peanut butter or chocolate spread.

Save yourself some time and pop the likes of broccoli, green beans or peas into the same boiling water as your pasta. Do this when the pasta has 5 minutes or so to go to avoid mushy veg.

MAKE A COCKTAIL

Yes, you read that right! If you’re inspired by the savoury drinks trends on p46, try adding a couple of tablespoons of pasta water to your Martini to make it extra smooth and salty.

BAKE BREAD

Save your starchy pasta water to add to bread dough instead of regular water. It can help your loaf to rise, soften the crumb and give an extra-crispy crust.

GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.

Treat

th

e

week

Bake Mum a batch of these iconic biscuits to share over a cuppa

SALTED CARAMEL

BOURBON BISCUITS

Makes 25 Takes 1 hr plus freezing and chilling Cost per serve 13p

Cream together 100g golden caster sugar and 100g softened salted butter. Stir in 1 large egg and 1 tsp caramel flavour. Stir in 250g plain flour, 25g cocoa powder and ⅛ tsp salt. Tip onto a lightly foured surface and knead for 1 min. Shape into a puck, wrap in clingfilm and freeze for 20 mins. Roll out between two sheets of baking paper to 3mm thick. Trim to a 30 x 30cm square. Use a ruler

and a sharp knife to cut out 50 rectangles (make 9 vertical cuts 2.7cm apart and 4 horizontal cuts 6cm apart); put on 2 lined baking sheets. Use the blunt end of a wooden skewer to add dots to half the rectangles. Chill for 30 mins. Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Whisk 90g softened salted butter, 180g golden icing sugar, ½ tsp caramel favour and a large pinch of salt together to a smooth buttercream; set aside. Bake the biscuits for 12-14 mins until puffed up (they’ll harden on cooling). Transfer to a wire rack. When cool, pipe or spread the buttercream over the undotted biscuits, then put the dotted biscuits on top. Sprinkle with a little extra salt to serve.