Tesco Magazine - April 2020

APRIL 2020

FREE

Hop to it!

Amazing bakes, easy roasts and fun for all: start your Easter celebrations here

+ HAPPY

HOME UPDATES This season’s mood-lifting shades, plus hosting tips

Wicked carrot cake p64

FRESH IDEAS FOR MAKING EVERY DAY EASIER

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

Promotional dates: 31st March to 14th April. Subject to availability. Selected stores only.

Available at

PHOTOGRAPHY ALEX LUCK FOOD STYLING JENNA LEITER PROP STYLING TAMZIN FERDINANDO

No colour makes me smile quite like yellow, so I buy plenty of daffodils: the bursts of sunshine tell me spring (and Easter) are just around the corner. Talking of Easter, an easy ‘bung it in the oven’ roast makes the perfect lunch, and our one-tray lamb with rosemary & feta, p26, has flavour, ease and wow-factor rolled into one.

Looking for a change? The jewel-like vegan tomato tart, p32, gets my vote.

And the chocolate – oh, the chocolate!

Bring it on in abundance, from egg hunts to epic bakes, or the layered cheesecake with salted caramel drizzle and luscious caramel-filled eggs for decoration, p36. Yes please!

I’M LOVING… CHOCOLATE Easter brings so much temptation! Happily, one of these cute cakes is just the thing to satisfy my craving.

Easter Chocolate Cake Cubes 6-pack, £4 (67p each).

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2020 Cedar Communications Limited.

Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

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

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. 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. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

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TESCO MAGAZINE

SAVINGS

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

THIS ISSUE’S BRANDS INCLUDE:

See in-store magazine for coupons.

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

CONTENTS APRIL FOOD 105 Your recipes All the recipes in this issue

WEEKEND 18 April harvest Simple recipes that make fresh spring produce the star

35 Desserts Fun and indulgent puddings to share over the Easter weekend

40 Food Love Stories Jon’s ‘laid-back’ lamb sees all the prep done the day before

106 Treat time Chocolate martini: a grown-up post-dinner treat

EVERYDAY 42 5 for under £25 Five reader-approved meals to serve four, all for under £25

25

49 Star buy: Frozen peas Turn this freezer staple into more than a simple side

61 5 ingredient Time-saving dinners created using a handful of ingredients

KNOW-HOW 53 Jamie Oliver Carrots, this month’s star veg, feature in two exclusive recipes 6

64 Chef Derek Sarno Derek shares his recipe for a wicked plant-based carrot cake 68 Step-by-step A masterclass in perfecting a creamy potato Dauphinoise 70 Too good to waste: Lamb Suggestions for using up this Easter staple

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COVER RECIPE RICHARD MAKIN, DEREK SARNO PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

25 Feed a crowd Meat, fish or vegan: we've got your Easter menu covered

CONTRIBUTORS JAMIE OLIVER Health ambassador for Tesco

Jamie’s exclusive recipes and tips for giving the humble carrot a starring role, p53

FOR YOU BEAUTY

DEREK SARNO

91 Sun protection

Tesco’s director of plant-based innovation

Holiday skincare for children Derek’s wicked plant-based carrot cake is a new spin on a classic, p64

FASHION 93 Trend watch: Into the blue F&F helps you work the classic blue and white look

76

REAL LIVING

JAMIE ROBINSON Tesco’s executive chef, product development

94 Kidswear F&F and WWF team up to create a range of sustainable clothing

HOME 73 Cushions

GIVEAWAY

A woodland design to fall in love with

89 Prize draw: The me-time box

74 Entertaining

10 bundles of fruity beauty masks and scrubs

Bring some sunshine to your dining table

103 Prize draw: Win a holiday

85 Focus on: A happy home

The chance to win a canal boat holiday for up to eight people

How colour and a bit of mess can create a feel-good space

FAMILY

SHOPPING

76 Crafts & activities Fun things for the whole family to enjoy over Easter

IN STORE MONEY 10 Best buys Easter surprises and spring treats coming into store

99 Your finances

15 Easter eggs

COMMUNITY

Be smart with your bills

Exclusive-to-Tesco chocolate eggs. Which will you choose?

8 Get in touch

DRINKS

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

16 Wine pairings

97 Eco stories

Pick the perfect bottles to match your Easter menu

Packaging changes from Tesco that will save tonnes of plastic

73

Jamie R is excited to reveal some ‘hidden treasures’ in Tesco’s Easter range, p10

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Acting deputy editor Rhona Mercer Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie Acting writer Tabitha Ward ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Acting content director Rachael Ashley Head of food Jenny McIvor Group managing editor Kate Best Acting group art director Aileen O’Donnell Account director Emma Ferguson Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Global content director Gina Roughan Global innovation director Rebekah Billingsley Business director Kate McLeod Global chief creative officer Stuart Purcell Digital director Robin Barnes Marketing director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Rachel Linstead, Clare O’Dwyer TESCO Head of content Alicia Southgate Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Senior campaign management lead Mandeep Pal Campaign managers Caroline Dodds, Alex Doyle, Rachael Wheatstone Advertising sales manager Tom Glenister For all advertising enquiries, please contact tom.glenister@dunnhumby.com

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Get in touch

JOIN THE CONVERSATION @tesco

facebook.com/tesco

instagram.com/tescofood

pinterest.com/tesco

youtube.com/tesco

Q&A with

DEREK SARNO In each issue one of our chef contributors answers a reader question. This month it’s from Kevin in Skegness.

Q

I really do want to increase the number of plant-based recipes I cook, but I’m worried they won’t taste of anything. Which condiments and seasonings can I use to give my dishes a real punch of flavour?

A

Star letter Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard** I run a batch-cooking group on Facebook and often share your recipes. We’re keen to reduce food waste and recycle, and your articles are brilliant. The ‘1 in 15 eggs thrown away’ statistic (February) sparked a lot of debate, including how to check if eggs are fresh and many ideas for using them. Please keep up your excellent work. Michelle, Manchester 8

About bloody time.

There is nothing to miss or be fearful of when switching to cooking more plant-based meals. Indeed, you have everything to gain! For the Tesco Plant Chef and Wicked Kitchen ranges, we developed a toolbox of kitchen ingredients to help build your confidence with plant-based cooking.

These include a load of super-flavourful sauces and dressings, jars of pesto, plus punchy and enticing spice blends, rubs and seasonings – believe me, they’ll do the trick! You can check out both ranges in Tesco stores.

Plasters. Now available in three skin tones. Only at Tesco.

NICE TO TWEET YOU Skin-tone plasters are so simple and yet will mean so much to people. Nice one @Tesco @suptjomarshall

ASK DEREK Got a cooking question you’d love Derek to answer? Get in touch with us at tesco.mag@cedarcom.co.uk

REAL LIVING | COMMUNITY

My partner and I are on a strict budget, trying to save for a deposit on our first house together, so we decided against buying presents for Valentine’s Day. I still wanted to do something special though, and your magazine gave me some great ideas for a romantic meal that didn’t break the bank.

Thanks for the inspiration!

Samantha, Gloucester

350 TONNES Tried it, liked it I loved Build a Better Pasta Bake (February).

From your pick-andmix chart I chose buckwheat fusilli, tuna, courgettes and sweetcorn, with arrabbiata sauce and torn mozzarella.

The ingredients went together brilliantly and the results were delicious. I’m keeping your handy guide in my cooking folder.

Many thanks! Josie, via email

*

W WE LOVE TO SEE WHAT Y YOUÕVE BEEN MAKING

It sort of looked like the recipe! Thanks @tescofood for the inspiration: bean burgers and carrot fries @sheloulie

the amount of plastic Tesco has removed from its packaging Many of you continue to tell us you’re concerned about plastic. Turn to p97 to find out more about what Tesco is doing to reduce plastic packaging.

IT’S NOT ALL ABOUT FOOD What I find most interesting in Tesco magazine are the articles full of very practical, useful information on aspects of everyday life. Alex Holder’s piece, Pensions: The Facts, in your February issue made me think about my ever-closer retirement day. I did not realise that there is a tracker service to find out what pensions we have paid into. Thanks for that. José, via email

Beany enchiladas from the @tescofood mag. I used sweetcorn instead of peppers @yampamcooks

GIVING BACK It was great to read about the Tesco Community Cookery School. Community food projects prevent waste, improve human connection and help mental health – training people there to make cool food is a fabulous thing. Well done all those involved!

Ali, Bedford

The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. Letters may be edited for length and clarity. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 5 May 2020 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout.

Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 5 May 2025. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

My girlfriend made me this enormous sharing meringue from #tescomagazine: delicious and indulgent @robgoodway

+ GIVE ME MORE Visit tesco.com/realfood or our social channels for more recipes, step-by-steps and video tutorials.

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

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Best buys

Amazing ideas for April Bring on Easter with our pick of the best things you’ll find in store this month

EASTER TREATS Check out these egg-cellent chocolate goodies. Egg hunt anyone?

T H E SW E E T O N E Milk Cho colate B u n ny 100g, 89p

EGG HUNT ESSENTIAL

M e g a e g g h u n t 7 25g , £ 6 (83p/100g) V E G A N FAVO U RI T E

JAMIE R’S KITCHEN SECRETS… Jamie Robinson, Tesco’s newly appointed executive chef, product development, talks us through the new Easter range n Easter is a time to indulge in family favourites (in my E house that means pancakes for breakfast), and Tesco’s new treats have that family-friendly approach.

We’ve also added a touch of class in the Tesco Finest Easter treasures range, where we focused on the idea of hidden gems. The pearl egg is a must-have! e!

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Fre e Fro m W h i te C h o c E g g w i th Ra s p b e r r y P i e c e s 1 20g , £ 3 (£2.50/100g)

SHOPPING | IN STORE

LUXURY EGG

CARAMEL FLAVOURED BELGIAN CHOCOLATE

With lavish layers of milk, white and dark Belgian chocolate, plus chunks of caramel and freeze-dried raspberries, the Tesco Finest Pearl Egg 300g, £10 (£3.33/100g), has it all.

This generously chunky shell is crafted from caramel-infused Belgian chocolate and decorated with crunchy chocolate flakes and gold shimmer.

MILK CHOCOLATE WITH SALTED CARAMEL A beautiful golden egg lies at the heart of this indulgent treat. Smooth milk chocolate and sea-salted caramel combine for a creamy melt-inthe-mouth texture.

Ô

JAMIE SAYS

Ô

PORTRAIT SAM STOWELL

WHITE CHOCOLATE WITH FREEZE-DRIED RASPBERRIES

This is complete indulgence – three different experiences in one, taking in Belgian dark chocolate, salted caramel, and white chocolate with raspberries

Smooth and buttery white chocolate pairs beautifully with tart freeze-dried raspberries. A match made in heaven for chocolate lovers!

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SHOPPING | IN STORE

LONG WEEKEND Easy ways to indulge over the Easter break SPRING BLOOMS Nothing says spring quite like daffodils. Brighten up your home with a bumper bunch.

Daffodil Bunch, £5*.

GIN’S THE THING This vibrant Rhubarb and Gin Cake 1.25kg, £12 (£1.25/100g), is made with layers of vanilla sponge soaked in gin and filled with rhubarb and gin jam.

FINEST DINNER FOR TWO

These ready-to-cook fish dishes are perfect for Good Friday. We’re loving the crunchy chilli coating on the fiery jumbo king prawns.

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Te s c o F i n e s t L e m o n S o l e G o u j o n s 20 0 g , £ 3. 5 0 (£1.75/100g)

Te s c o F i n e s t 2 C o d, Asparagus & Pea F is h c a ke s 29 0 g , £ 2 .6 5 * * (91p/100g)

*

FISH SUPPER

Te s c o F i n e s t F i r e c r a c ke r P r a w n s 20 0g , £ 3. 5 0 (£1.75/100g)

Subject to availablity. **Available in selected stores

Just two of you this Easter? We’ve got you covered with the Tesco Finest Meal Deal. With a main, side, dessert and drink for £10, you can enjoy the weekend without kitchen drama. Try Tesco Finest Maple & Balsamic Gammon Shanks 545g, £6 (£1.10/100g), with Rosemary Roasted Parmentier Potatoes 380g, £2.60 (68p/100g), Chocolate & Orange Pots 160g, £3 (£1.88/100g), and a drink of your choice.

SHOPPING | IN STORE

HOT CROSS BUNS Te s c o F i n e s t Re d B e r r y Hot Cross B u n s 4- p a ck , £1 . 5 0 (38p each)

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1 These rich red berry buns are deliciously sweet and packed full of juicy sultanas, cranberries, redcurrants, raspberries and strawberries.

2

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Te s c o F i n e s t S t C lem ent s Hot C ross B un s 4 -p a c k , £1 . 5 0 (38p each)

Fre e From Hot Cross Buns 4-pack, £2 (50p each)

2 Zesty hot cross buns made with orange-soaked sultanas, raisins and mixed peel give a citrus kick.

3 Milk, wheat or gluten allergy? No need to miss out with these delicious Free From hot cross buns.

4 Made with chewy caramel fudge chunks and Belgian dark chocolate chips, these award-winning salted caramel buns take the traditional treat to a whole new level.

4

Te s c o F i n e s t Salted Caramel & Cho colate Hot Cross B u n s 4-pack, £1 . 5 0 (38p each)

SPREAD IT Hot cross buns are best served warm with salted butter. Why not try new Tesco Finest Butter with Sea Salt Crystals 250g, £1.90* (76p/100g), to make yours extra special?

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*In store from 20 April. WORDS TABITHA WARD PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

It wouldn’t be Easter without them. Try one of these exciting new flavours or keep it classic

SHOPPING | IN STORE

Easter eggs

Hop to it!

With our unbeatable Easter egg range, it’s easy to find all their favourites at Tesco and exclusives like these Tuck into this chocolate and hazelnut egg and sharing bar.

Cadbury Chopped Nut Egg 545g, £12 (£2.20/100g)

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Who can resist this fun milk chocolate egg that comes with two adorable mini bunnies?

KitKat Bunny Milk Chocolate Egg 238g, £4 (£1.68/100g)

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tty o ne

Discover creamy, crunchy Malteser truffles alongside this white chocolate creation.

Maltesers White Chocolate Egg with White Truffles 287g, £10 (£3.48/100g)

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ALL EXCLUSIVE TO TESCO

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The

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Fans of Reese’s signature cups will love this treat that includes little peanut butter crème-filled eggs.

Reese’s Milk Chocolate Egg with 3 Peanut Butter Crème Eggs 232g, £6 (£2.59/100g)

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PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

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Wine pairings

Meet your match

Whatever you’re cooking at Easter, our easy guide will help you ser ve it with the ideal wine

Ask the expert It’s easy to be overwhelmed when you’re trying to pick wines to go with food. So we asked Tesco’s product developer for wine, Kevin Meehan, for his top tips.

‘For oily fish like salmon, you’ll want a dry wine, either white or rosé, with lots of acidity. Roasted meat is best paired with heartier wines, so look for reds that originate from warm regions, and that preferably have been aged in barrels, as they will be more robust and complex. Pairing puddings can be tricky, but if you pick something sweeter than your dessert you’ll be onto a winning combination.’

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Prices exclude Scotland and Wales

LOW-ALCOHOL CABERNET TEMPRANILLO, £2.75 This fruity Spanish blend is full of rich berry notes and, even better, contains less than 0.5% alcohol – ideal for those wanting something lighter.

TRY IT with the spiced lamb on p40.

TESCO FINEST DESSERT SEMILLON 37.5cl, £6 (£12/75cl) This beautifully sweet, golden wine has a delicate concentration of citrus, peach and apricot flavours. Pair with sweet desserts.

TRY IT with the Chocolate & caramel cheesecake on p36.

TESCO FINEST PROSECCO, £8 Bring an air of sophistication to this year’s celebrations with this light and crisp sparkling wine.

TRY IT chilled as an aperitif, or alongside canapés to get the party started.

TESCO FINEST ARGENTINIAN MALBEC ROSÉ, £8 This soft, fruity wine is best paired with light dishes.

TRY IT with the Roasted salmon with beetroot & fennel on p28 – it will bring out the earthy flavour of the beetroot.

SHOPPING | DRINKS

TESCO FINEST RIOJA RESERVA, £8.50 This rich Spanish wine has hints of vanilla and spice that complement hearty meat dishes.

TRY IT with the One-tray lamb with rosemary & feta on p26.

WORDS TABITHA WARD PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

THE RULES OF RED Serve red wine at its best with these top tips 1 Making sure wine is at the right temperature can really optimise flavours and aromas.

Red wine is usually served at room temperature, but lighter reds like pinot noir can be nicer when slightly chilled.

2 Decant wine – red or white – into a jug. This is especially important for complex wines, as air helps bring out aromas and develop flavours.

3 Younger, more robust wines benefit from being left to ‘breathe’ in a decanter for anything up to a few hours before drinking to further enhance their flavour.

4 If you don’t have a jug or decanter, a big wine glass is a good alternative. It allows more aeration and, if you don’t have time to let wine breathe, works almost as well.

Give it a big swirl before you drink.

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April harvest

IN SEASON

m

bo

Tr y these simple recipes where fresh spring produce is the star

Rhubarb

t Perfec

co

Intense and tart Need to know Rhubarb also pairs well with meats and fish like pork, duck and mackerel.

RH U B A RB , G I N G E R & P I S TAC H I O P O T S Makes 4 freeze rhubarb only Takes 20 mins plus cooling Cost per serve ÂŁ1.47 400g pack rhubarb, cut into 2cm chunks 2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar 2 tbsp light brown soft sugar 150g mascarpone 350g low-fat natural yogurt 1 tsp vanilla extract 1 tbsp icing sugar 6 cardamom pods, seeds only, crushed 75g shelled pistachios, chopped

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1 Put the rhubarb, ginger, syrup and brown sugar in a saucepan with 1 tbsp water and cook, covered, over a low heat for 5 mins until soft.

Uncover, then cook for a further 5 mins. Remove from the heat and set aside to cool.

2 Whisk the mascarpone with the yogurt, vanilla extract, icing sugar and cardamom. Fold in 50g pistachios and 2 tbsp of the cooled rhubarb. Divide half the

For more rhubarb recipes, visit tesco.com/realfood

yogurt mixture between 4 glasses (we used 300ml glasses) or bowls, top with half the rhubarb, then repeat, finishing with the remaining pistachios.

Each pot contains Energy

1618kJ 389kcal 19%

Fat

Saturates

Sugars

Salt

27g 13g 25g 0.3g 38% 65% 27% 4%

of the reference intake. See page 105.

Carbohydrate 27g Protein 11g Fibre 4g

FOOD | WEEKEND

White cabbage Peppery with a crunch Need to know Shredded cabbage can be eaten raw in salads and coleslaw.

TA N D O O RI - S P I C E D F I S H W I T H K E R A L A N C A B B AG E Serves 4 Takes 20 mins plus cooling Cost per serve £2.68 150g low-fat natural yogurt 1 tsp mild tandoori curry powder 4 white fish fillets (about 140g each) 1 tsp cumin seeds 6 cardamom pods, seeds only

1 tsp mustard seeds 50g desiccated coconut 1 tbsp vegetable oil 1 white cabbage (about 700g), core discarded, finely sliced 1 carrot (about 100g), grated 4 shallots, finely sliced 1 red chilli, finely sliced 2 lemons, 1 juiced, 1 cut into wedges 15g fresh coriander, leaves only, chopped

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix 50g yogurt with the curry powder. Line a baking tray with nonstick baking paper and arrange the fish on top. Spoon over the spiced yogurt and bake for 12-15 mins until cooked through.

2 Meanwhile, crush the cumin seeds, cardamom seeds and half

the mustard seeds together with a pestle and mortar. Add the desiccated coconut and crush to a rough paste.

3 Heat the oil in a frying pan over a medium heat. Cook the uncrushed mustard seeds for 30 secs, then add the crushed spice paste. Cook for 1 min, then add the cabbage, carrot, shallots and chilli. Stir-fry for 3-4 mins; transfer to a bowl and set aside to cool for 15-20 mins. Stir through the remaining yogurt, the lemon juice and coriander leaves. Serve with the fish and a wedge of lemon.

Each serving contains Energy

1226kJ 293kcal 15%

Fat

Saturates

Sugars

Salt

13g 8g 15g 0.6g 19% 39% 16% 11%

of the reference intake. See page 105.

Carbohydrate 15g Protein 31g Fibre 7g

For more white cabbage recipes, visit tesco.com/realfood

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FOOD | WEEKEND

Brown onions Essential and versatile Need to know Onions become more mellow and sweet once cooked.

CARAMELISED ONION, A N C H O V Y & T H Y M E TA R T Serves 6 Takes 1 hr 30 mins Cost per serve 66p 1 tbsp olive oil 1kg onions, thinly sliced 2 garlic cloves, finely chopped 4 thyme sprigs, leaves only, chopped, plus extra to garnish 375g sheet ready-rolled lighter puff pastry 100g jar anchovies in oil, drained about 20 pitted black olives green salad, to serve (optional)

1 Heat the oil in a large saucepan, over a medium heat. Add the onions and some seasoning, then cook, covered, for 25 mins, stirring occasionally. Remove the lid and continue to cook for 20 mins, stirring occasionally. Add the garlic and thyme and continue to cook for 5 mins, stirring, until starting to caramelise and turn golden.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping the paper underneath. Transfer to a large baking sheet and, using a sharp knife, score a border about 1.5cm in from the edge. Spoon over the onions, keeping inside the border. Arrange the anchovies on top in a diamond pattern and put the olives in the gaps. Bake for 25-30 mins until golden and crisp.

Serve garnished with the remaining thyme, and a green salad, if you like.

WINE MATCH Tesco Finest Pinot Grigio, £7*, has delicate flavours of red apple, pear and honey blossom and pairs perfectly with fish.

Each serving contains Energy

1447kJ 346kcal 17%

Fat

Saturates

Sugars

Salt

14g 6g 12g 2.2g 20% 29% 13% 37%

of the reference intake. See page 105.

Carbohydrate 46g Protein 9g Fibre 5g *

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Price excl excludes Scotland and Wales

For more brown onion recipes, visit tesco.com/realfood

Good Friday.

Or Saturday.

Saturday.

Or Sunday.

Sunday.

©2020 European Refreshments.

All rights reserved. SCHWEPPES is a registered trade mark of European Refreshments.

FOOD | WEEKEND

Packed full of nutrients Need to know Supersweet blueberries are aromatic, plump and ideal for a snack.

B L U E B E RRY M U F F I N S W I T H M A P L E S T RE U S E L T O P P I N G Makes 12 Takes 50 mins Cost per serve 48p 250g self-raising flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ground cinnamon

100g salted butter, melted 125g maple syrup 1 tsp vanilla extract 150ml low-fat natural yogurt 2 large eggs 150g Supersweet blueberries For the streusel topping 40g plain flour 25g light brown soft sugar ½ tsp ground cinnamon 25g salted butter

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.

2 Put the streusel topping ingredients in a small bowl and rub together using the tips of your fingers to a crumbly mix; set aside.

3 Put the flour, bicarbonate of soda, baking powder and cinnamon in a large bowl. In a separate bowl, whisk

Ea sy Ea ste r

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For more blueberry recipes, visit tesco.com/realfood

the butter, maple syrup, vanilla, yogurt and eggs until just combined.

Pour into the flour mixture and mix until just combined. Gently fold in 125g blueberries.

4 Divide the batter between the cases. Dot with the reserved blueberries and sprinkle over the streusel mix. Bake for 25-30 mins or until a skewer inserted into the middle of a muffin comes out clean.

Will keep for up to 4 days in an airtight container.

Each muffin contains Energy

986kJ 235kcal 12%

Fat

Saturates

Sugars

Salt

10g 6g 11g 0.7g 15% 30% 12% 12%

of the reference intake. See page 105.

Carbohydrate 33g Protein 4g Fibre 1g

br ea kfa st tre ats

RECIPES HANNAH YEADON PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

Supersweet blueberries

ADVERTISEMENT PROMOTION

Bring on the bubbles Fans of Aero Peppermint, get to Tesco – it’s the only place you’ll find these eggs!

3 WAYS… WHICH WILL YOU CHOOSE? Traditionalist? The Aero Peppermint Large Egg 252g, £4 (£1.59/100g), is joined by two 36g Aero Peppermint bars.

Love how the bubbles melt? Pick the new Aero Peppermint Mini Eggs Pouch 70g, £1 (£1.43/100g).

These bubbly Mini Eggs make a fun addition to your baking too.

Want the best of both? Opt for an Aero Peppermint Giant Egg 270g, £6 (£2.22/100g) – a huge milk chocolate egg plus a bag of new Aero Peppermint Mini Eggs. Win-win.

TO USE AERO IN YOUR BAKES ALL EXCLUSIVE TO TESCO

1. CUPCAKES Whip up some mint-choc cupcakes, ice with minty green buttercream and top with whole Aero Mini Eggs.

2. COOKIES Use your favourite choc-chip cookie recipe but with chunks of Aero Peppermint instead of chocolate chips.

3. CHOCOLATE BARK Swirl melted milk and dark chocolate together; then while it’s setting, press roughly chopped Aero Peppermint into the mix.

dresses* from

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*Mum only popped in for orange squash

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Available in selected Extras & Superstores.

Subject to availability. Excludes Next.

FOOD | WEEKEND

Feed a crowd

The big easy Make Easter lunch a breeze with one of these simple centrepieces and sides that can be tweaked to suit ever yone’s needs

MAKE IT VEGAN All the sides here are suitable for vegans, either cooked as shown or with the simple ingredient swap suggested

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O N E -T R AY L A M B W I T H RO S E M A RY & F E TA Serves 6 with leftovers freeze cooked lamb only Takes 2-2½ hrs plus resting Cost per serve £3.34 2kg leg of lamb 1 garlic bulb, broken into cloves 20g fresh rosemary, leaves picked, plus a few sprigs 1 lemon, zested and juiced 2 tbsp dried oregano 4 tbsp olive oil 1.5kg white potatoes (such as Maris Piper), skin on, cut into 2cm chunks 200ml dry white wine 1 reduced-salt vegetable stock cube, made up to 300ml 15g fresh parsley leaves, roughly chopped, to serve 100g feta, crumbled

1 Pat the lamb dry with kitchen paper, then use a sharp knife to pierce small, 2cm deep holes all over the meat.

2 Peel and finely chop 4 garlic cloves and finely chop 1 tbsp rosemary leaves. Transfer to a bowl, stir in the lemon zest, 1 tbsp oregano and 2 tbsp oil; season.

Rub the marinade all over the lamb, pressing chopped garlic and herbs into the holes. Set aside.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large, deep roasting tin and add the remaining garlic cloves and oregano. Tear the remaining rosemary into short sprigs, discarding any thick stalks, and sprinkle over. Squeeze over the lemon juice, adding the squeezed halves to the tin; season well.

4 Toss everything together with your hands, pour over the wine and stock, then position the lamb leg in the middle with the potatoes around it. Drizzle over 2 tbsp oil.

Wrap the whole tin tightly in foil.

5 Roast for 1 hr. Remove and reserve the foil, then roast for 30 mins for medium or 1 hr for well

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done. The liquid should have mostly evaporated and the potatoes will be tender when pierced with a cutlery knife (see tip, right). To check the lamb is cooked, insert a skewer into the centre, hold for a few secs, then remove – if it’s hot to the touch, it’s done. Check the juices that run out when the skewer is removed: if they’re pink, the meat will be medium.

6 If the potatoes are still quite wet, remove a few spoonfuls of the stock (reserve to make gravy, if you like). Cover the tin loosely with the reserved foil and leave to rest for at least 20 mins. Scatter over the parsley and feta to serve.

Each serving (one-eighth of the lamb) contains Energy

2410kJ 577kcal 29%

Fat

Saturates

Sugars

Salt

2g 2%

1.1g 18%

29g 14g 42% 68%

of the reference intake. See page 105.

Carbohydrate 34g Protein 42g Fibre 4g

H O N E Y - M U S TA RD S P RI N G G RE E N S Serves 6 Takes 15 mins Cost per serve 48p

C A RRO T & SW E D E M A S H Serves 6 Takes 40 mins Cost per serve 32p 500-600g carrots, peeled and cut into 1cm slices 1 swede (about 700g), peeled and cut into 1cm cubes 50g softened butter (or 2 tbsp olive oil, to make it vegan) 10g fresh thyme, leaves picked and chopped, plus a few leaves to serve ½ lemon, zested

1 Simmer the carrots and swede over a medium-high heat for 30 mins until the swede is tender when pierced with a fork. Drain well and return to the pan.

2 Meanwhile, mash the butter with a fork in a bowl (or pour in the oil), then add a few grinds of black pepper, the thyme and lemon zest.

3 Blitz the carrot and swede with a stick blender to a smooth mash.

Stir in half the butter or oil, then top with the remainder and a few extra thyme leaves to serve.

Each serving contains Energy

2 x 240g bags sliced spring greens 2 tbsp honey (or maple syrup, to make it vegan) 3 tbsp olive oil 1 tbsp wholegrain mustard

1 Steam or boil the greens for 4-6 mins until tender, wilted and dark green. Drain if necessary.

2 Whisk the honey or syrup with the oil and mustard in a large bowl; season. Tip in the greens and toss with the dressing to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

417kJ 101kcal 5%

8g 11%

1g 5%

6g 6%

0.3g 5%

of the reference intake. See page 105.

Carbohydrate 6g Protein 3g Fibre 3g 1 of your 5-a-day; high in folic acid; high in vitamin C; source of fibre

520kJ 124kcal 6%

Fat

Saturates

Sugars

Salt

8g 4g 12g 0.1g 11% 21% 14% 2%

of the reference intake. See page 105.

Carbohydrate 13g Protein 1g Fibre 3g 2 of your 5-a-day; source of vitamin C

FOOD | WEEKEND

l lamb a n itio

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COOK’S TIP If you like your lamb pink and it’s ready before the potatoes, transfer to a board to rest while the potatoes cook

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FOOD | WEEKEND

ROA S T E D S A L M O N W I T H B E E T RO O T & F E N N E L Serves 6 Takes 50 mins Cost per serve £3.11 2 x 300g packs steamed beetroot, drained and quartered 2 red onions, cut into thin wedges 2 fennel bulbs, trimmed and finely sliced 4 tbsp olive oil 10g fresh dill, chopped 1kg salmon side 3 tbsp creamed horseradish

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot, onions and fennel in a roasting tin and drizzle with 2 tbsp oil. Scatter with half the dill, season and toss together. Spread out evenly in the tin, then roast for 15 mins until the fennel and onions start to soften.

2 Pat the salmon dry with kitchen paper, then place on top of the veg. Drizzle over 1 tbsp oil, season and bake for 20-25 mins until the salmon is cooked through and flakes easily when pressed with a fork.

3 Meanwhile, whisk the horseradish with 1 tbsp oil, half the remaining dill and 2-3 tbsp water to make a dressing. When the salmon is cooked, drizzle over the horseradish dressing and scatter over the remaining dill to serve.

Each serving contains Energy

2147kJ 515kcal 26%

Fat

Saturates

Sugars

Salt

33g 5g 12g 0.5g 46% 24% 13% 9%

of the reference intake. See page 105.

Carbohydrate 13g Protein 42g Fibre 3g

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FOOD | WEEKEND

Purple sprouting bro ccoli w i th c a s h e w crumbs p32

-stopper how s gan e V

USE IT UP FREE FROM PESTO

ad ov ver pastry pa Spread over offcuts then cut into 2cm-thin strips and twist into spirals. Bake in a hot oven for 15 mins until crisp.

Ve g a n tomato tar t p32 30

EASTER DESERVES

LURPAK

®

FOOD | WEEKEND

Serves 6 Takes 50 mins Cost per serve £1.11 375g sheet ready-rolled lighter puff pastry 4 tbsp Free From green pesto 1 tbsp olive oil, plus a drizzle to serve 2 tbsp cider vinegar 1 tbsp caster or granulated sugar 500g mixed small tomatoes 2 tbsp pine nuts, toasted, to serve 10g fresh basil leaves, to serve

1 Unroll the pastry onto a work surface on its paper. Lay a 20cm-wide ovenproof frying pan over the pastry so the bottom of the pan is facing up. Use a sharp knife to cut around the pan (turn the pan so you can avoid the handle). Put the pastry circle on a lined board or baking sheet, spoon over the pesto and smooth over with the back of a spoon, leaving a 1cm border; chill. See tip on p30 for a way to use the pastry offcuts.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil, vinegar and sugar in the pan, season and bring to a bubble over a medium heat. Cook, stirring, for 1 min until the sugar has melted and the vinegar turns syrupy.

Remove the pan from the heat.

3 Add the tomatoes in a single layer to snugly cover the base of the pan.

Leave to cool slightly.

4 Take the pastry out of the fridge and flip, using the paper to help you, so it is pesto-side down on top of the tomatoes. Use a cutlery knife to tuck the edges of the pastry down into the pan, around the tomatoes. Make a few steam holes in the middle of the pastry. Bake for 35-40 mins until golden and puffed.

Rest for 5 mins in the pan.

5 Run a knife around the edge of the pastry to loosen, then place a plate upside down over the top of the pan. Using tea towels to help you, and being careful of any leaking juices, quickly flip the pan and plate so the tart falls onto the 32

plate. Scatter with the pine nuts and basil, then drizzle with oil to serve.

Each serving contains Energy

1069kJ 256kcal 13%

Fat

Saturates

Sugars

Salt

6g 7%

0.6g 9%

16g 4g 23% 20%

of the reference intake. See page 105.

Carbohydrate 24g Protein 4g Fibre 2g 1 of your 5-a-day

P U RP L E S P RO U T I N G B RO C C O L I W I T H C A S H E W C RU M B S Serves 6 Takes 20 mins Cost per serve 79p 400g purple sprouting broccoli, any larger stems halved lengthways 4 tbsp olive oil 1 garlic clove, sliced ½ tsp dried mixed herbs 4 tbsp dried white breadcrumbs 1 lemon, zested 25g cashew nuts (or grated Parmesan)

S M O K Y ROA S T E D PA RS N I P S Serves 6 Takes 45 mins Cost per serve 29p

1 Put the broccoli in a saucepan, cover with water and add a pinch of salt. Bring to a simmer over a medium heat, then cover and cook for 6-8 mins until the stems are tender when pierced with a knife.

2 Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and fry the garlic for 1 min. Add the herbs and breadcrumbs and cook, stirring, for 2-3 mins until the breadcrumbs are golden brown and crunchy. Tip into a bowl and leave to cool.

3 Toss the broccoli with 2 tbsp oil and a little seasoning. Heat a griddle pan over a high heat. Once very hot and lightly smoking, cook the broccoli in batches for 2 mins each side to lightly char.

4 Stir the lemon zest and cashews (or Parmesan) into the crumbs, then sprinkle over the broccoli to serve.

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the parsnips in a saucepan and cover with boiling water. Bring to the boil, then simmer for 5-6 mins until slightly softened.

2 Drain and leave to steam-dry in the colander for 1 min. Mix the oil and paprika in the pan, add the parsnips and toss together well.

Season and transfer to a shallow roasting tin, spreading out evenly.

3 Roast for 25-30 mins, turning halfway through, until golden, crunchy and tender. Scatter with the parsley to serve.

Each serving contains

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

612kJ 147kcal 7%

10g 15%

2g 8%

3g 3%

0.4g 7%

of the reference intake. See page 105.

Carbohydrate 10g Protein 4g Fibre 0g High in folic acid; High in vitamin C; source of calcium; source of protein

For more Easter recipes, visit tesco.com/realfood

1.2kg parsnips, halved (or quartered if large) 4 tbsp vegetable oil ½ tbsp smoked paprika 10g fresh parsley, finely chopped

Energy

Fat

Saturates

816kJ 195kcal 10%

10g 14%

1g 7%

Sugars

Salt

12g 0.2g 13% 4%

of the reference intake. See page 105.

Carbohydrate 25g Protein 4g Fibre 10g 1 of your 5-a-day; high in folic acid; source of vitamin B1; source of vitamin C

RECIPES ANNA O’SHEA PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING JENNA LEITER PROP STYLING MORAG FARQUHAR

V E G A N T O M AT O TA R T

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1

PAIR WITH… Tangy ready-made green olive tapenade.

2 Castello Extra Creamy Brie 200g, £1.95 (98p/100g), matures from the inside out to guarantee a velvety texture.

PAIR WITH… Rhubarb compote. Put 400g rhubarb, chopped, in a pan with 3 tbsp sugar and 2 tbsp water.

Cover and heat for 10 mins, stirring occasionally. Cool completely,

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3 Castello Creamy Blue 150g, £1.80 (£1.20/100g), with added cream, is perfectly balanced so every bite has a soft texture and rich flavour.

PAIR WITH… Fresh pear and toasted walnuts. Toss 100g whole walnuts in 15g melted butter for 1 min. Season with salt, then add 3 tbsp clear honey and stir for 1 min. Cool on baking paper.

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New

Cadbury Creme Egg now in cake! Š All Cadbury trademarks and copyright are owned by Mondelēz International group and used under licence.

Subject to availability. Selected stores only.

FOOD | WEEKEND

Desserts

Sweet like chocolate Your Easter favourite treats, made even better! Think a chocolate eggs/ cheesecake combo, and hot cross bun ice cream sarnies. We’re sold!

TOP TIP

Cho colate & caramel c h e e s e c a ke p 3 6

Oreos or chocolate digestives would also work well for the biscuit base

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C H O C O L AT E & C A R A M E L CHEESECAKE Serves 12 Takes 45 mins plus overnight chilling Cost per serve 61p vegetable oil, for greasing 200g bourbon biscuits 50g unsalted butter, melted 200g soft cheese 250g quark 90g icing sugar 1 tsp vanilla extract 150ml double cream 130g 74% dark chocolate, roughly chopped 1 tbsp Tesco Finest salted caramel sauce 3 caramel or Cadbury Creme Eggs

1 Lightly grease and line the base of a 20cm springform cake tin. Put the biscuits in a food processor and blitz to breadcrumbs (or put in a sandwich bag and bash with a rolling pin), then stir in the melted butter. Tip into the prepared tin and lightly press down with a spoon to level. Chill for 20 mins.

2 Put the soft cheese, quark, sugar and vanilla in a bowl and whisk until smooth, then whisk in the cream until thick enough to hold its shape.

The whisk should stand up in the mixture without you holding it.

3 Transfer half of the mixture into a separate bowl. Put 100g chopped chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water to melt.

Remove the bowl from the pan and set aside for 5 mins or until room temperature. Whisk the chocolate into half of the cream cheese mix until just combined, then spoon on top of the biscuit base and level out with a spatula or the back of a spoon. Spoon the remaining white mixture on top and spread it over carefully, trying not to disturb the chocolate layer underneath; level with the back of a spoon. Allow to set in the fridge for a minimum of 8 hrs or overnight.

36

COOK’S TIP Use a serrated bread knife to cut the caramel eggs – it helps to stop them crumbling

4 The next day, melt the remaining 30g chocolate in a small heatproof bowl (as in step 3). Transfer the cheesecake from the tin to a serving plate. Drizzle the chocolate in circular motions with a spoon over the cheesecake, then repeat with the caramel sauce. Halve the caramel or creme eggs (see tip,

above), then position on top of the cheesecake. Will keep in the fridge for up to 3 days.

Each slice contains Energy

1585kJ 381kcal 19%

Fat

Saturates

Sugars

Salt

26g 16g 24g 0.2g 37% 78% 26% 4%

of the reference intake. See page 105.

Carbohydrate 31g Protein 5g Fibre 2g

FOOD | WEEKEND

DRINK MATCH Tesco Italian Inspired Ground Coffee 227g, £2.30 (£1.01/100g), is a dark, rich blend with depth and smoothness.

H O T C RO S S B U N I C E C RE A M S A N D W I C H E S Makes 4 Takes 10 mins Cost per serve 85p 4 Tesco Finest hot cross buns, halved 160g Tesco Finest vanilla ice cream 2 tbsp Tesco Finest Belgian chocolate sauce 2 tbsp Tesco Finest salted caramel sauce

1 Toast the buns until golden, then allow to cool until just warm.

2 Top the bottom halves with a 40g scoop of ice cream, then drizzle over 1 tsp chocolate sauce and 1 tsp caramel sauce. Top with the lids and drizzle over another 1 tsp of each sauce.

Each sandwich contains Energy

1559kJ 372kcal 19%

Fat

Saturates

Sugars

Salt

14g 8g 31g 0.5g 20% 39% 35% 8%

of the reference intake. See page 105.

Carbohydrate 52g Protein 9g Fibre 3g

TOP TIP Use whatever flavour hot cross buns you like – see p14 for ideas

37

FOOD | WEEKEND

C O C O N U T M AC A RO O N NESTS Makes 12 freeze nest only Takes 30 mins plus cooling Cost per serve 36p

TOP TIP Swap the milk chocolate for white or dark chocolate if you prefer

1 Preheat the oven to gas 4, 170°C, fan 150°C. Line a baking tray with nonstick baking paper.

2 Mix the coconut, condensed milk and vanilla in a large bowl with a wooden spoon until well combined.

Put the egg white in a clean bowl and whisk with an electric whisk to stiff peaks. Using a metal spoon, fold half the egg whites into the coconut mix, then fold in the rest.

3 Spoon 12 heaped tbsps of the mix onto the prepared baking tray in rounds (use your hands to shape them), leaving plenty of space between each one. Press an indentation into the centre of each.

Bake for 20 mins until lightly golden and firm on the outside but still soft on the inside. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely. If the indentations aren’t very visible, press them down again while the macaroons are still warm.

4 Melt the chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water. Dip the base of each macaroon into the chocolate, then return to the lined baking tray, chocolate-side down. Spoon a little chocolate into each of the indentations and top with 2 mini eggs; allow to set at room temperature. Will keep in an airtight container for up to 3 days.

Each nest contains Energy

986kJ 216kcal 11%

Fat

Saturates

Sugars

Salt

16g 13g 20g 0.1g 23% 63% 22% 2%

of the reference intake. See page 105.

Carbohydrate 20g Protein 4g Fibre 0.3g

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RECIPES ELLA TARN PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING LUIS PERAL

200g desiccated coconut 200ml sweetened condensed milk 1 tsp vanilla extract 1 large egg white 100g milk chocolate, roughly chopped 80g mini eggs

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Hunt down their favourites Hop to it! These Easter eggs and gifts are all exclusive to Tesco… and bound to be popular

1 3

ALL EXCLUSIVE TO TESCO

2

1. HANDFULS OF FUN For the perfect mix of smooth and crunchy, choose the new Cadbury Dairy Milk Chocolate Egg with Mini Fingers 237g, £6 (£2.53/100g). This extra-large egg is complemented with three packs of mini biscuit fingers.

*

Subject to availability. While stocks last

2. FURRY FRIEND Pairing a snuggly plush bunny toy with a smooth, hollow milk chocolate egg, the Peter Rabbit Toy & Dairy Milk Easter Egg 100g, £10, makes a sweet Easter treat and gift that will be loved by all.

3. PASS THEM ROUND This Dairy Milk Giant Buttons Egg 495g, £10 (£2.02/100g), includes an extra-large egg and five mini packs of giant buttons – enough for even the biggest Cadbury fan to share…

If you fancy getting your hands on some lovely free Easter goodies, pop into selected Extras and Superstores on 4 April 2020 between 10am and 5pm or 5 April 2020 between ettween 10.30am and 4pm. Just finish the Cadbury Easter Egg Hide and you’ll receive a free Cadbury Mini Creme Egg and a great fun Peter Rabbit activity sheet. And that’s not all: when you spend £5 on Cadbury Easter products you’ll get a free set of Peter Rabbit stickers* too.

Jon’s ‘laid-back’ Easter lamb Jon loves hosting almost as much as he loves a lie-in. Luckily he’s found a way to do both…

40

FOOD | WEEKEND

T

here’s nothing Jon loves more than cooking for his children (and grandchildren). Well, maybe a lie-in. He might have his whole family turning up for Easter lunch, but his ‘laid-back’ lamb means that he can have the best of both worlds: he prepares everything on Saturday evening, then slowcooks it – meaning he and his wife, Karen, get Sunday morning to themselves.

He gives his lamb a Middle Eastern twist with fragrant spices, sweet pomegranate juice and a thick, creamy labneh. To get the ultimate flavour, he toasts the spices so they release lots of aroma, caramelises the meat, and strains yogurt into homemade labneh.

But with all that done the night before, all his lamb needs is a slow seven-hour roast till the lamb falls off the bone. No rush to get up, then…

J O N’S ‘ L A I D - B AC K’ EASTER LAMB Serves 8 Takes 8 hrs

1 tsp cumin seeds 1 tsp coriander seeds 6 garlic cloves 4 tbsp baharat seasoning 1 tsp salt 2 tbsp olive oil 1 lemon, zested and juiced 2kg bone-in leg of lamb 15g fresh thyme 1ltr pomegranate juice 2 tbsp honey 1kg Greek-style yogurt, mixed with ½ tsp salt 2 red onions, thinly sliced 150ml cider vinegar 1 tbsp caster sugar 15g fresh mint leaves, to serve couscous, to serve (optional)

1 pomegranate, seeds only, to serve 25g pistachios, roughly chopped, to serve (optional) 1 Toast the seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add the garlic, baharat, salt, oil, and lemon juice and zest. Grind until smooth, then rub over the lamb.

2 Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add the lamb and sear all over until well browned.

3 Transfer the lamb to a large casserole dish with the thyme. Pour in the pomegranate juice and drizzle over the honey. Cover tightly with the lid and cook for 6-7 hrs until the meat falls off the bone.

4 To make the labneh, place a muslin cloth in a sieve over a bowl, then spoon the salted Greek

yogurt into the centre. Leave to strain in the fridge.

5 Put the onions in a heatproof bowl. Put the cider vinegar, sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.

6 Once the lamb is cooked, remove from the dish and set aside to rest.

Heat the cooking juices over a medium heat until syrupy.

7 Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous, if you like. Top with the labneh, onions, mint, pomegranate seeds and pistachios, if using.

Each serving contains Energy

2351kJ 562kcal 28%

Fat

Saturates

Sugars

Salt

32g 16g 27g 1.5g 45% 81% 30% 26%

of the reference intake. See page 105.

Carbohydrate 29g Protein 41g Fibre 1g

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

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Meal planning

5 £25 FOR UNDER

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

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

42

GREAT VALUE 5 x DINNERS 4 x SERVINGS

+

CHANGE IN YOUR POCKET

Tried it, liked it This month our tester is Carole, who lives with her husband Seth and grandchildren Luca and Kristi in Buckinghamshire.

‘My husband and I are on a tight budget and I want to give my grandchildren meals that are healthy, easy to prepare and that they will enjoy,’ says Carole. ‘Planning a week’s menu ahead was a first for me, but all the recipes were easy to make and not timeconsuming: very costeffective for a family of four. We tried several new dishes and enjoyed the week immensely.’

+

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

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

FOOD | EVERYDAY

SHOPPING LIST 1 lime 1 lemon 30g pack fresh flat-leaf parsley 30g pack fresh basil 30g pack fresh coriander 1 onion 1 garlic bulb 5cm piece ginger 65g pack mixed chillies 500g pack Redmere Farms fresh greens 1 pack Nightingale Farms celery 2 x 600g packs Nightingale Farms peppers 1 head of broccoli 1 carrot 600g pack chicken thigh fillets 300g pack smoked streaky bacon 150ml pot soured cream 2-pack H.W. Nevill’s partbaked baguettes 500g pack Hearty Food Co. penne 1kg pack Grower’s Harvest long-grain rice 500g pack lentilles vertes 3 x 400g tins The Grower’s Harvest chopped tomatoes 150ml bottle reduced-salt soy sauce 95g jar chipotle chilli paste 150g roasted salted cashew nuts 520g pack Bay Fishmongers frozen white fish fillets

+ FROM YOUR STORECUPBOARD Olive oil, reduced-salt chicken and vegetable stock cubes

Ô

Ô

-

The lemon and nuts were a nice surprise – I hadn’t used nuts in a savoury dish before, but I certainly will do again

BASIL & CASHEW P E S T O PA S TA Serves 4 Takes 20 mins

freeze pesto only

200g fresh greens, tough stems removed 320g penne 1 small garlic clove, crushed 30g pack fresh basil, leaves picked 40g cashew nuts 50ml olive oil 1 lemon, zested

1 Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

2 Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

3 Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

4 Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews, chopped, to serve.

Each serving contains Energy

1966kJ 468kcal 23%

Fat

Saturates

19g 3g 27% 14%

Sugars

Salt

4g 4%

0.1g 1%

of the reference intake. See page 105.

Carbohydrate 65g Protein 13g Fibre 2g High in vitamin C; source of protein

43

Serves 4 freeze soup only Takes 35 mins 4 red, orange or yellow peppers, deseeded and sliced 2 tbsp olive oil 4 celery sticks, finely chopped 4 garlic cloves, crushed 2 x 400g tins chopped tomatoes 1 reduced-salt vegetable stock cube 15g fresh parsley, roughly chopped 2 part-baked baguettes 1 tbsp chipotle chilli paste 50ml soured cream

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the peppers with ½ tbsp oil and season with pepper.

Roast for 20 mins until charred.

2 Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the celery and cook for 5 mins.

Add half the garlic and cook for 2 mins more, then add the tomatoes and 2 tins full of water.

Crumble in the stock cube,

‘

We enjoyed the contrasting flavours of the roasted peppers and soured cream

increase the heat and simmer for 5 mins, then add the peppers and simmer for 5 mins more.

3 Meanwhile, mix half the parsley, remaining garlic and 1 tbsp oil in a bowl. Cut deep, diagonal slices into each baguette without cutting all the way through, then spread the garlic-herb mixture into each gap.

Dampen lightly with a little water, then bake for 8-10 mins until golden.

4 Remove the pan from the heat and stir through the chipotle paste.

Blitz using a stick blender and season to taste. Divide the soup between 4 bowls and swirl through the soured cream. Scatter with the remaining parsley and serve with the garlic baguettes.

Each serving contains Energy

1671kJ 397kcal 20%

Fat

Saturates

Sugars

Salt

10g 3g 22g 1.7g 15% 14% 25% 29%

of the reference intake. See page 105.

Carbohydrate 64g Protein 12g Fibre 7g 1 of your 5-a-day; high in vitamin C; source of protein

Ô

S M O K Y ROA S T E D P E P P E R S O U P W I T H G A RL I C B RE A D

C H I C K E N & B RO C C O L I S T I R- F RY Serves 4 Takes 20 mins 240g long-grain rice 1 tbsp olive oil 600g pack chicken thigh fillets, sliced 1 head of broccoli, broken into small florets, stem finely chopped 2 garlic cloves, crushed 5cm piece ginger, peeled and grated 1 red chilli, finely chopped and deseeded (if you like) 1½ tbsp reduced-salt soy sauce 40g cashew nuts, roughly chopped 15g fresh coriander, roughly chopped

1 Cook the rice in a large pan of boiling water for 15 mins or until tender. Drain and set aside.

2 Meanwhile, heat the oil in a large frying pan or wok over a high heat.

Add the chicken, season and fry for 5 mins until lightly golden. Transfer to a plate with a slotted spoon, leaving any oil in the pan.

3 Add the broccoli, garlic, ginger and most of the chilli to the pan and stir-fry for 5 mins. Return the chicken to the pan and cook for 2 mins or until cooked through.

Remove the pan from the heat and add the soy sauce.

4 Divide the rice between 4 plates and top with the chicken and vegetables. Scatter over the cashew nuts, remaining chilli and the coriander to serve.

‘

Each serving contains Energy

2400kJ 570kcal 29%

Fat

Saturates

23g 6g 33% 28%

Sugars

Salt

3g 3%

0.8g 13%

of the reference intake. See page 105.

Carbohydrate 56g Protein 37g Fibre 5g

44

FOOD | EVERYDAY

Ô

Ô

This one was so easy to make and the T four of us all gave it a big thumbs-up

MAKE IT GLUTEN FREE …by using tamari instead of soy sauce

45

O N E - PA N M E X I C A N - S T Y L E S P I C E D RI C E Serves 4 Takes 30 mins 1 tbsp olive oil 4 rashers streaky bacon, roughly chopped 1 onion, sliced 1 garlic clove, crushed 1 celery stick, finely chopped 2 mixed peppers, deseeded and sliced 200g long-grain rice, rinsed 400g tin chopped tomatoes ½ reduced-salt chicken stock cube, made up to 225ml 1 tbsp chipotle chilli paste 1 red chilli, sliced and deseeded (if you like) 15g fresh coriander, roughly chopped 1 lime, cut into wedges to serve

Ô

Ô

I’d never cooked lentils before, but this was really easy to make. Next time we’ll try spinach instead of the greens

B AC O N - W R A P P E D F I S H W I T H C RE A M Y L E N T I L S Serves 4 Takes 45 mins 1 tbsp olive oil 2 celery sticks, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, crushed 250g lentilles vertes, rinsed 1 reduced-salt vegetable stock cube, made up to 500ml 75ml soured cream 15g fresh flat-leaf parsley, chopped 4 frozen white fish fillets 8 rashers streaky bacon 300g fresh greens

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a saucepan over a medium heat. Add the celery, carrot and garlic and cook for 5 mins, then add the lentils 46

and cook for 2 mins. Add the stock and bring to the boil. Reduce the heat and simmer for about 20 mins until the lentils are tender. Stir in the cream and most of the parsley.

2 Meanwhile, line a baking tray with nonstick baking paper. Wrap each fish fillet in 2 bacon rashers and place on the tray. Bake for 25 mins or until the bacon is crisp and the fish is cooked through.

3 Meanwhile, steam the fresh greens for 7 mins until tender.

4 To serve, divide the fresh greens between 4 plates and add the creamy lentils. Top each plate with a fish fillet and garnish with the remaining parsley.

Each serving contains Energy

1731kJ 413kcal 21%

Fat

Saturates

19g 7g 27% 35%

Sugars

Salt

6g 6%

2.1g 34%

of the reference intake. See page 105.

Carbohydrate 22g Protein 35g Fibre 9g

1 Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan.

2 Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock. Bring to the boil, then cover, reduce the heat and simmer for 15-18 mins until the rice is tender.

3 Stir the bacon and chipotle paste through the rice; season to taste.

Divide between 4 plates, garnish with the chilli and coriander and serve with the lime wedges to squeeze over.

Each serving contains Energy

1333kJ 316kcal 16%

Fat

Saturates

Sugars

Salt

9g 3g 9g 1.3g 13% 14% 10% 21%

of the reference intake. See page 105.

Carbohydrate 53g Protein 9g Fibre 2g 1 of your 5-a-day; high in vitamin C; source of protein

USE IT UP CHIPOTLE PASTE

Ô

This wasn’t like anything I’ve had before. It went down really well with my grandson, who loves spicy food

Ô

RECIPES AND FOOD STYLING JENNA LEITER PHOTOGRAPHY ALEX LUCK PROP STYLING TAMZIN FERDINANDO

FOOD | EVERYDAY

Stir through yogurt, mix a little into salad dressings, or use as a flavour base for homemade fajitas.

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

47

Heartburn you’re history

Fast, effective relief from indigestion and heartburn Rennie peppermint. Always read the label.

FOOD | EVERYDAY

Star buy

FROZEN PEAS Is there a handier freezer staple than these little beauties?

They add colour and sweetness to so many dishes

62p Grower’s Harvest Garden Peas 900g (7p/100g)

VEGGIE CURRY

HEARTY SUPPER

NEW FAVOURITE

49

FOOD | EVERYDAY

HEARTY SUPPER

NEW FAVOURITE

P O TAT O & P E A S T E W W I T H C RI S P Y S A L A M I

P O RK C H O P S W I T H BEAN & PEA MASH

Serves 4 Takes 50 mins Cost per serve 79p

Serves 4 Takes 35 mins Cost per serve £1.96

2 tbsp vegetable oil 200g paneer, cut into 1.5-2cm cubes 1 onion, finely chopped 2 garlic cloves, sliced 3cm piece ginger, grated 2 tsp garam masala 1 tsp each ground cumin and ground turmeric 2 x 400g tins chopped tomatoes 400g tin chickpeas, drained and rinsed 200g Grower’s Harvest frozen garden peas 150ml single cream 2 tbsp roughly chopped fresh coriander cooked rice, to serve (optional) mango chutney, to serve (optional)

2 tbsp olive oil 1 large onion, finely chopped 3 celery sticks, diced 2 garlic cloves, diced 2 leeks, sliced 4-5 thyme sprigs 500g new or baby potatoes, large ones halved 1 lemon, zested and juiced 1 reduced-salt vegetable stock cube, made up to 600ml 50g salami slices (approx 5 slices) 200g Grower’s Harvest frozen garden peas 10g fresh flat-leaf parsley, roughly chopped

1 tbsp olive oil, plus 4 tsp 1 large onion, finely chopped 4 garlic cloves, finely chopped 1 tsp fennel seeds (optional) 2 x 400g tins butter beans, drained and rinsed 800g Grower’s Harvest frozen garden peas 2 lemons, juiced 20g fresh mint leaves, roughly chopped, plus extra to garnish 900g pack pork chops, fat trimmed if you like

1 Heat 1 tbsp oil in a large, deep frying pan over a high heat. Add the paneer and fry for 4-5 mins, flipping regularly, until lightly golden. Transfer to a plate lined with kitchen paper.

2 Add the remaining oil to the frying pan and fry the onion, garlic and ginger for 1 min or until fragrant. Stir in the spices; cook for 1 min. Add the tomatoes and chickpeas, reduce the heat to low and simmer for 10-15 mins until the sauce has reduced and thickened, stirring occasionally.

3 Add the peas, bring to the boil, then stir in the cream and paneer and warm through. Sprinkle with the coriander and serve with rice and chutney, if you like.

1 Heat the oil in a large, heavybased pan over a medium heat.

Add the onion, celery, garlic, leeks and thyme; fry for 5-7 mins until the vegetables are soft.

2 Add the potatoes, lemon juice and zest, and the stock. Simmer for 20-25 mins until the liquid has reduced by a third and the potatoes are tender.

3 Meanwhile, heat a frying pan over a medium-high heat. Add the salami and fry for 1 min each side: the colour will darken and the salami will become crispy. Remove and set aside on a plate.

4 Stir the peas into the stew, bring to the boil, then simmer for 3 mins.

Remove the pan from the heat and sprinkle over the parsley; season.

To serve, ladle into bowls and tear over the salami.

P E A & PA N E E R C U RRY Serves 4 Takes 35 mins Cost per serve £1.02

Each serving contains Energy

1703kJ 408kcal 20%

Fat

Saturates

Sugars

Salt

24g 11g 15g 0.9g 35% 55% 17% 15%

of the reference intake. See page 105.

Carbohydrate 30g Protein 20g Fibre 8g

Each serving contains Energy

1134kJ 270kcal 14%

Fat

Saturates

Sugars

Salt

11g 2g 11g 1.4g 15% 12% 12% 23%

of the reference intake. See page 105.

Carbohydrate 35g Protein 11g Fibre 6g 2 of your 5-a-day; source of protein; source of vitamin B1; source of vitamin B6

1 Heat 1 tbsp oil in a heavy-based pan over a medium heat. Add the onion, garlic and fennel seeds (if using); fry for 4-5 mins until the onion is soft and translucent.

Stir in the butter beans and heat through for 1 min.

2 Add the peas, 100ml water and the lemon juice; bring to the boil and cook for 3-4 mins. Transfer to a food processor with the mint and blitz until a rough mash forms, adding a little more water if necessary. Taste and season, then transfer to a pan and keep warm while you cook the pork.

3 Rub the pork chops with 4 tsp oil; season. Heat a frying pan over a medium-high heat. Fry the chops for 7 mins each side, then use tongs to brown the fat against the pan.

When the chops are firm to the touch and cooked through, remove the pan from the heat and leave to rest for a few mins. Serve with the pea and butter bean mash and any cooking juices, garnished with extra mint.

Each serving (with pork fat) contains* Energy

3542kJ 849kcal 42%

Fat

Saturates

Sugars

Salt

51g 17g 16g 1.1g 73% 86% 18% 19%

of the reference intake. See page 105.

Carbohydrate 42g Protein 56g Fibre 17g

50

RECIPES GEORGINA FUGGLE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL *We recommend this recipe for a special occasion or treat, as part of a balanced diet

VEGGIE CURRY

ADVERTISEMENT PROMOTION

The bright side Complement a traditional beef joint with this quick-win spring accompaniment T ENDERS T EM B RO C C OL I WIT H ALMOND S & B AC ON Serves 6

Takes 15 mins

Mix together 2 tbsp olive oil, 1 garlic clove, crushed, and 1 tbsp white wine vinegar. Dry-fry 100g smoked bacon lardons over a high heat for 3-4 mins. Brush 3 leeks, trimmed and sliced lengthways, with 3 tbsp olive oil, then griddle for 3 mins each side; slice into 3 pieces. Boil 2 x 200g packs Tenderstem

broccoli for 2 mins, adding 200g garden peas for the final 30 secs.

Drain. Toss in the dressing; season.

Serve and garnish with 20g toasted flaked almonds and the lardons.

Each serving contains Energy

840kJ 202kcal 10%

Fat

Saturates

15g 3g 21% 14%

Sugars

Salt

5g 5%

0.6g 11%

of the reference intake. See page 105.

Carbohydrate 7g Protein 10g Fibre 4g

3 TIPS… FOR PERFECT ROAST BEEF 1. COOK FROM ROOM TEMPERATURE Take the Large Beef Roasting Joint out of the fridge 1 hr before roasting. This will help it cook more evenly.

2. ADD A LIGHT CRUST Before cooking, rub 1 tbsp mustard powder into the fat and season.

Sprinkle fresh thyme over to serve.

Tenderstem broccoli 200g, £2 (£1/100g)

Tenderstem® is a registered trademark

3. REST BEFORE CARVING Once cooked, place the joint on a warmed platter and cover with foil. Leave to rest for 20 mins.

ONE PACK

ONE MEAL

So far, Tilda has donated the value of 5.8 million nutrition boosting meals to expectant and new mums to combat low birth weight.

To find out more visit tilda.com/mums

JAMIE ON

health

Tesco’s health ambassador shows you easy ways to get maximum flavour into veg-based recipes

Hi guys, Spring is in the air! The clocks have gone forward and Easter’s just around the corner. So make the most of the brighter evenings with my springtime dishes celebrating one of my all-time favourites, the humble carrot. Most often you find it chopped with onions and celery in the base of soups, stews and risottos, but it doesn’t have to be the bridesmaid – carrots deserve to be the bride too!

Grate, slice or shave them raw to add crunch to salads and sarnies; thinly slice and add to stir-fries for colour and sweetness; or roast whole with cumin or star anise (see my roasted carrot salad on p58). Carrots love a bit of spice, so I’ve also turned them into Indian-spiced carrot bhajis on p57.

Get creative – you could even use them in a cake for Easter on 12 April.

Lovely x

5 pages, 2 exclusive recipes PLUS Turn over for tips and cooking hacks, fun facts and everything you ever wanted to know about carrots

53

news &tips TEAM TAHINI

Bring in the sunshine with easy springtime salads

1

Add fresh flavours to quinoa or couscous with lemon, fresh chopped herbs and a crumbling of feta (below). Plus fresh chilli if you like a kick.

This sesame seed paste is great for making creamy dairy-free sauces and dressings, and is a key ingredient in dips like houmous and babaganoush.

You can use it in breakfasts or desserts and it’s perfect for drizzling or dunking – happy days!

SALAD PHOTOGRAPH ©JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER DAVID LOFTUS

welcome spring

2

Take a break from chocolate eggs and enjoy the real thing soft-boiled with broccoli, anchovies and chilli, finished with croutons.

3

Mix the season’s new potatoes with hot smoked salmon, asparagus and a handful of olives for a simple springtime salmon Niçoise.

jamie’s veg fact Did you know that asparagus is brilliant used raw in salads?

Try shaving it into ribbons with a speed peeler before tossing lightly in a lemony dressing.

win! A SIGNED COPY OF VEG

4

Add cherry tomatoes, spring onions and fresh mint to tinned Puy lentils, then dress with lemon juice and good extra virgin olive oil for lunch in minutes.

5

Slice raw courgette into ribbons, then mix with chopped radishes and fresh herbs for a fresh, crunchy side.

For your chance to win a signed copy of Jamie’s latest book, Veg, simply share your version of one of Jamie’s exclusive Tesco recipes on Instagram with #TescoJamieChallenge and #TescoandJamie. Opens at 00:01 on 30 March 2020. Closes at 23:55 on 5 May 2020. For full terms and conditions, visit tes.co/tescojamiechallenge.

55

Jamie’s

HERO

Carrots beta band

Carrots are a rich source of beta-carotene, which is where their bright orange colour comes from. It is converted to vitamin A in the body.

WHEN TO BUY

This root vegetable is available all year round and cheap as chips!

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

mix it up

There are lots of varieties to choose from, including Tendersweet, Imperator and Chantenay.

56

5p each Loose carrots (49p/kg)

SPICED CARROT BHAJIS why jamie loves it

My version of the curry house classic is taken up a notch with grated carrot and fresh chilli — so good!

Serves 4 Takes 45 mins Cost per serve 73p 2 red onions 2 tbsp red wine vinegar 2 carrots 2 cloves of garlic 5cm piece of ginger 1 green chilli 1 bunch of fresh coriander (30g) 100g gram flour 2 tsp ground turmeric 2 tsp ground cumin olive oil 4 chapatis 2 tbsp mango chutney 2 tbsp natural yogurt 1 lime (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Peel and finely slice 1½ onions and place in a large bowl.

Finely chop the remaining half and mix it with the red wine vinegar and a pinch of sea salt. Set aside.

2 Scrub the carrots, then coarsely grate into the large bowl. Peel the garlic and ginger, then finely grate over the carrots. Finely chop the green chilli (deseed if you like) and most of the coriander (stalks and all), saving a few pretty leaves for later, then add to the bowl.

3 Tip in the flour, turmeric and cumin, then season with salt and black pepper. Add 80ml of water, then give it all a good mix.

4 Drizzle 1 tbsp of oil into a large nonstick frying pan on a medium heat. Divide the bhaji mixture in half in the bowl. Take 4 large spoonfuls from one half and flatten slightly in your hands, then fry for 2-3 mins on each side or until golden and crisp.

Repeat with the remaining mixture.

5 Transfer the 8 bhajis to a baking tray and pop in the oven for 10 mins,

or until cooked through. Add the chapatis for the final min to warm through.

6 Serve the bhajis on the warm chapatis. Swirl the mango chutney through the yogurt and spoon over the drained red onion pickle.

Finish with coriander leaves and serve with lime wedges for squeezing over, if you like.

Each serving contains Energy

1702kJ 401kcal 20%

Fat

Saturates

Sugars

Salt

6.6g 1.2g 13.9g 1.0g 9% 6% 15% 17%

of the reference intake. See page 105.

Carbohydrate 77.6g Protein 13.6g Fibre 8.5g Source of folic acid, which supports the reduction of tiredness and fatigue

3 1 2 3

perfect pairings for spring

PEA & MINT Best mates for a vibrant soup vibe

ASPARAGUS & PARMESAN Team in a creamy risotto

WATERCRESS & GARLIC Make your own springtime pesto

57

ask Jamie ROASTED CARROT & GRAIN SALAD why jamie loves it

Delicious as a main or a side, this warm salad is bursting with flavour.

It’s great for lunchboxes too!

Serves 4 Takes 40 mins Cost per serve £1.79 450g small carrots 1 heaped tsp cumin seeds olive oil 1 lemon 1 tbsp tahini 2 tbsp natural yogurt ½ a bunch of fresh mint (15g) 250g pouch wholegrain rice with haricot beans & quinoa ½ a ripe avocado 1 red chilli (optional) toasted mixed nuts (optional) 2 flatbreads (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Halve any larger carrots, so they all cook at the same time.

2 In a large, ovenproof frying pan, toss the carrots with the cumin seeds, a pinch of sea salt and pepper, 1 tbsp olive oil and the 58

lemon zest. Cook on a medium-high heat for 10 mins, or until starting to colour, stirring regularly. Transfer the pan to the oven for 15-20 mins, or until the carrots are soft.

3 To make the dressing, mix the tahini, yogurt and half the lemon juice with a pinch of salt and pepper.

4 Pick and roughly chop the mint leaves, reserving the prettier ones.

5 When the carrots are done, remove the pan from the oven and return to a medium-high heat on the hob. Pull out a few of the crispy carrots and set aside, then stir the grains into the pan until hot through.

6 Tip onto a serving platter and sprinkle over the chopped mint.

Squeeze over the remaining lemon juice, then season to perfection.

7 Destone the avocado, then scoop out the flesh into little curls directly over the salad, arranging the crispy carrots on the top. Drizzle over the dressing and scatter with the reserved mint leaves. Serve with finely sliced chilli, toasted crushed nuts and warm flatbreads, if you like.

A veggie pie or tart is always a winner for me – embrace seasonal veg to make it really special. Make the most of British asparagus season with a creamy, garlicky cheese sauce, baked in a shortcrust pastry case for a lovely springtime tart.

Try a mix of roasted squash with mushrooms and spinach and wrap in puff pastry for an amazing veggie Wellington.

Mix up caramelised onions, griddled veg and goat’s cheese, spread over puff pastry and bake for a quick and easy tart.

Keep it classic with spinach, feta and pine nuts in filo for a Greek-style vibe.

Or, for a stunning vegan Easter centrepiece, roast a whole cauliflower spiced with thyme and paprika (below), and carve it at the table.

Each serving contains Energy

1911kJ 458kcal 4%

Fat

Saturates

Sugars

Salt

20.7g 3.7g 12.9g 1.5g 30% 19% 14% 25%

of the reference intake. See page 105.

Carbohydrate 58.9g Protein 10.5g Fibre 11.2g Source of fibre, which supports the normal function of the digestive system

GET IN TOUCH Got a cooking question you’d love Jamie to answer? Get in touch at tesco.mag@cedarcom.co.uk

RECIPES ©2019 JAMIE OLIVER ENTERPRISES LTD JAMIE PORTRAIT ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY CHRIS TERRY RECIPE PHOTOGRAPHY © 2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER ELLA MILLER CAULIFLOWER PHOTOGRAPH ©JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER JOE SARAH

Q A

I want to try out a vegetarian Easter main, but I don’t want to make a nut roast. Any suggestions?

FOOD | EVERYDAY

5

Time-savers

INGREDIENT Dinners that take the effor t out of cooking, meaning less time in the kitchen

Creamy salmon & asparagus tart Serves 4 Takes 30 mins Cost per serve £2.45

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry on a large baking tray, keeping it on the paper provided. Score a 2.5cm border around the edge of the pastry and prick inside the border all over with a fork. Spread 200g creamy Philadelphia Garlic & Herbs onto the pastry, keeping within the border. Top with a 125g pack Fine Asparagus and 2 Salmon Fillets from a 260g pack, skin removed and fish cut into 1cm-thick slices. Brush the border and the tops of the salmon and asparagus with a little olive oil; season. Bake for 20 mins until golden and crisp and the fish is cooked through.

Meanwhile, toss a 120g bag Mixed Leaf Salad with 1 tbsp olive oil. Serve with the tart.

Each serving contains Energy

2208kJ 528kcal 26%

Fat

Saturates

29g 11g 42% 54%

Sugars

Salt

6g 7%

1.1g 19%

of the reference intake. See page 105.

Carbohydrate 39g Protein 26g Fibre 3g

61

FOOD | EVERYDAY

Kofta pittas Serves 4 Takes 15 mins Cost per serve £1.89

Heat 2 x 152g packs Lamb & Chicken Koftas to pack instructions. Meanwhile, toss the vegetables from a 300g pack Crunchy Coleslaw Mix with 15g roughly chopped Fresh Mint leaves, 80g pack Pomegranate Seeds and 1 tbsp olive oil; season.

Toast 4 Wholemeal Pittas until golden. Slice open and spread the mayonnaise from the coleslaw pack inside. Fill with the pomegranate slaw and koftas to serve.

Each serving contains Fat

Saturates

Sugars

Salt

20g 4g 12g 1.5g 28% 18% 13% 25%

of the reference intake. See page 105.

Carbohydrate 48g Protein 18g Fibre 7g 1 of your 5-a-day; source of protein; source of vitamin B12; source of vitamin E

+

GIVE ME MORE! Watch 5 ingredient video recipes at tes.co/5ingredient

62

RECIPES LIBERTY FENNELL PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR Packaging subject to change

Energy

1912kJ 457kcal 23%

Derek Sarno

LIVING ON THE VEG

This take on luscious carrot cake by Tesco’s plant-loving chef is the ultimate vegan Easter treat

W I C K E D C A RRO T C A K E Serves 9 freeze uniced cakes only Takes 50 mins Cost per serve 68p

For Derek Sarno, Tesco’s director of plant-based innovation, Easter is simply another excuse to cook for loved ones. This Wicked carrot cake, which he developed with his friend, chef Richard Makin, is ideal for sharing.

WHAT GIVES THIS CARROT CAKE THE ‘WICKED’ TWIST? ‘We wanted to enhance what is a very traditional cake and at the same time make it plant-rich.

The key changes are the spices and how we use them: ground coriander is unusual in a sweet recipe but it works so well (think of the “romance” between carrot and coriander). Secondly, the 64

spices are toasted. This totally transforms their flavour and raises them to to a much more mature, sweet and rich level. The result is a more boisterous carrot cake – completely plant-based and absolutely bangin’!’

ANY TIPS FOR THE DECORATION? ‘I love the playful carrot tops on these. Easter should be fun, after all. See over the page for how to make the frosting, pecan “soil” and tip for getting that cute carrot top looking just right.’

ASK DEREK Got a cooking question you’d love Derek to answer? Get in touch at tesco.mag@cedarcom.co.uk

95ml vegetable oil, plus extra for greasing 130g light brown sugar 1 tsp vanilla extract ½ orange, zested 1 very ripe banana, peeled and mashed until smooth 225ml soy drink 1 tsp apple cider vinegar or lemon juice 245g plain flour 1½ tsp baking powder 1 tsp bicarbonate of soda ½ tsp fine salt 2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground coriander 225g peeled and grated carrot (reserve the top 2cm for decoration) 80g pecans, roughly chopped For the frosting 45g baking block for biscuits and pastry, at room temperature 110g Violife soft cheese alternative 1 tsp vanilla extract 500g icing sugar, sieved For the pecan ‘soil’ 70g Lotus Biscoff biscuits 30g pecans, toasted and crushed ½ tsp ground cinnamon ¼ tsp ground nutmeg

Turn over for the recipe

FOOD | KNOW-HOW

COOK THE COVER

65

FOOD | KNOW-HOW

4 In a separate bowl, sift in the flour, baking powder, bicarbonate of soda and salt; mix to combine.

5 Place a dry frying pan over a medium-low heat and add the ground spices. Toast, stirring, for 1 min until aromatic but not burnt.

Stir into the flour mixture.

6 Add a little of the soy mixture to the oil-sugar mixture, beating as you go. Add a little flour mixture and stir well. Repeat, alternating between the soy and flour mixtures, until completely combined. Fold in the grated carrot and the pecans, being careful not to overmix.

7 Pour the batter into the tin and spread out evenly. Bake for 25-30 mins until a cocktail stick inserted into the centre comes out clean. Leave the cake to cool completely in the tin on a wire rack.

8 Spread the frosting (see tip, below) over the sponge in one smooth layer. Slice into 9 equal squares.

Decorate with pecan ‘soil’ (see tip, below) and reserved carrot tops.

Each serving contains* Energy

2874kJ 683kcal 34%

Fat

Saturates

Sugars

Salt

30g 7g 80g 0.9g 42% 35% 89% 16%

of the reference intake. See page 105.

Carbohydrate 106g Protein 6g Fibre 4g

Decorating tips Get the perfect topping

SOFT CHEESE FROSTING In a large bowl, beat together the baking block, Violife and vanilla extract until smooth. Add the icing sugar a few spoonfuls at a time, whisking well between additions, until combined. Continue to whisk until the frosting is whipped, thick and smooth. Cover and chill until ready to decorate.

*

PECAN ‘SOIL’ Put the biscuits, pecans, spices and a pinch of salt in a food processor and blitz a few times until roughly ground.

CARROT TOPS Top each frosted cake square with 1 tbsp pecan ‘soil’. Insert a cocktail stick into the base of each carrot top, then push it into the cake so the carrot looks like it’s growing out of the ‘soil’.

Add a sprig of foliage from the carrot top to finish the garnish.

RECIPE RICHARD MAKIN (@SCHOOLNIGHTVEGAN), DEREK SARNO PORTRAIT SAM STOWELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING LUIS PERAL We recommend this recipe for a special occasion or treat, as part of a balanced diet

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a deep 20cm square cake tin with nonstick baking paper.

2 In a large bowl, whisk the oil, sugar, vanilla and orange zest with an electric hand whisk for 2 mins or until you can no longer see individual grains of sugar. Add the banana and whisk well for 30 secs – the mixture should come together and the oil should be fully combined.

3 In a jug, whisk the soy drink with the vinegar or lemon juice. Don’t worry if it appears to split or thicken.

66

Y LEGENDARER T QUAR POUNDERS

MIGHT MEATY ILY MINCE GES T SAUSA N E L U C C SU

SEE YOU IN THE MEAT AISLE NakedGlory

@NakedGloryUK

Selected stores only. Subject to availability.

Step-by-step

Potato Dauphinoise This crispy, creamy gratin is so indulgently good it might upstage your main GET AHEAD Make up to the end of step 5, then wrap well in baking paper or foil. Freeze for up to 2 months. Bake from frozen until the potatoes are tender

FOOD | KNOW-HOW

P O TAT O DAU P H I N O I S E Serves 8 Takes 1 hr 40 mins Cost per serve 45p

RECIPE LUCY O’REILLY PHOTOGRAPHY ALEX LUCK FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

1 tbsp olive oil 1 large onion, finely sliced 1kg large floury potatoes (such as Maris Piper or King Edward), peeled butter, for greasing 250ml whole milk 250ml double cream 2 garlic cloves, peeled and lightly crushed 1 bay leaf ¼ tsp ground nutmeg 70g pecorino, finely grated a few thyme sprigs, to serve (optional)

1 Heat the oil in a frying pan over a low heat. Add the onion, cover and fry for 15 mins, stirring occasionally.

2 Meanwhile, use a mandolin or sharp knife to carefully cut the potatoes into 3mm slices. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a baking dish with the butter.

3 Pour the milk and cream into a large saucepan; add the garlic cloves and bay leaf. Bring to the boil, then remove from the heat and add the nutmeg and some seasoning.

Remove the garlic and bay leaf.

4 Add the sliced potatoes and onion to the milk; stir to coat.

Transfer to the dish with a slotted spoon, layering as you go.

5 Pour over the infused milk and scatter over the cheese.

6 Bake for 1 hr-1 hr 15 mins, covering with foil once golden. It’s ready when the top is golden and bubbling and the potatoes are tender all the way through. Leave to stand for at least 5 mins, then top with thyme sprigs, if you like.

SOFTEN THE ONION

SLICE THE POTATOES

Cooking the onions over a low heat keeps them moist and brings out their natural sweetness. You could swap in a finely sliced leek if you prefer. To give it an extra layer of flavour, add a little finely chopped rosemary or thyme for the final min of cooking.

Cut the potatoes into as uniform slices as possible, so that they cook evenly. You want them to be as thin as possible too, so they don’t take a long time to cook through and you have lots of layers for the cream to coat and flavour.

INFUSE THE MILK

LAYER THE POTATOES INTO THE DISH

Infusing the milk helps flavour the whole dish, making it beautifully aromatic. Using half milk and half cream helps to balance the richness, but you can alter the ratio if you prefer.

Use a fish slice or slotted spoon to transfer the potatoes and onion to the dish, leaving the infused milk and cream in the saucepan.

Each serving contains Energy

1396kJ 336kcal 17%

Fat

Saturates

23g 14g 33% 69%

Sugars

Salt

4g 5%

0.6g 11%

of the reference intake. See page 105.

Carbohydrate 26g Protein 7g Fibre 3g

ADD THE CHEESE A E

BAKE THE DAUPHINOISE BAK OISE

The cream mixture should come to just below the potato. Swap the cheese if you like: Roquefort will add a punchy flavour, while mozzarella will add gooeyness.

Test if it’s ready by piercing the centre with a sharp knife – it should go through easily. If not, bake for 10 mins more, then check again.

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FOOD | KNOW-HOW

Too good to waste

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

T

ender and succulent, lamb is the traditional Easter centrepiece.

But around £80m* worth of lamb that could have been eaten is thrown away every year in the UK, largely due to us cooking more than we need. Follow our tips and recipes to help avoid waste.

THINK AHEAD Plan according to how many people you’re cooking for. As an average, a serving of boneless lamb meat is about 150g; 275g for bone-in meat.

That means a 1.5kg joint would serve four (with a bit extra for seconds).

USE IT UP

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FOR THE SHOULDER

FOR THE LEG

Lebanese-style buns Roll pizza dough to a rectangle and drizzle with olive oil.

Scatter with shredded lamb, pickled red cabbage, crumbled feta, za’atar seasoning and mint leaves. Roll up, slice and bake until golden.

Shepherd’s pie Fry onion, celery, carrot and garlic. Add thyme, red wine, Worcestershire sauce, tomato purée and chopped lamb.

Cover with stock and simmer.

Top with mashed potato; bake until golden and bubbling.

7,000 TONNES

The amount of lamb thrown away each year in the UK*

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY JESSOP PROP STYLING MORAG FARQUHAR *Source: WRAP

STORE IT RIGHT Let leftover cooked meat cool, then place in a sealed bag or container and chill in the fridge as soon as possible for up to two days, or freeze for up to three months.

When you use the leftovers in a new meal, they can be frozen again, but only reheated once.

MAKE THE MOST OF YOUR

ROAST THIS EASTER WITH

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Managing hay fever Get the lowdown on how to deal with your hay fever symptoms this spring

STAY HYDRATED

RINSE OFF Take a shower when you get home to wash off any pollen.

The steam will also help open your nasal passages so you can breathe more easily.

Clothes you’ve worn outside could have pollen clinging to them, so change into something else.

If you are dehydrated your body will create more histamines, making your allergic reaction worse. So keep drinking. The NHS recommends a minimum fluid intake of 1.2ltr every day – that’s 6-8 glasses.

20% of people in the UK suffer with hay fever*

POLLEN WATCH Check pollen forecasts daily and stay indoors if possible when the count is high – usually on warm, dry days. Rain washes pollen from the air so counts should be lower on wet days.

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PROTECT YOUR EYES

A big pair of sunglasses and a hat will help shield your eyes from pollen.

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REAL LIVING | HOME

GREAT VALUE

£6 Rabbit Cushion

Cushions

Wild thing Hop on the woodland trend this Easter

Treat yourself One statement cushion can really lift a room. We love this striking Rabbit Cushion, £6, which looks great when matched with the Ochre Bobble Cushion, £10, and Silver Soft Cushion, £4.

Entertaining

BE OUR GUEST Ochre Two-tier S h a d e,

Bring some sunshine into your home and make enter taining a breeze with these simple updates

£9

MELLOW YELLOW Embrace spring shades with our Aura Ochre Dineware, and match with the Theo Ochre 16-piece Cutlery Set, £7.

BLOOMING LOVELY Finish off the table with some fresh flowers.

We love this Etched Dragonfly Print Cylinder Vase, £8.

White Wine G l a s s e s, Fo u r - p a c k , £5

Soda G l a s s, 50p

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REAL LIVING | HOME

Hosting hacks Help guests feel at home

3

1 2

PLANT SOME JOY

6 5

Add welcoming spring greenery with this Fox & Ivy Relaxed Ceramic Planter, £12.

4

SAVE THE DATE This Calendar Block, £10, means you won’t forget those important dates.

MIX AND MATCH Get-togethers are the perfect excuse to replace chipped plates and bowls. Give a nod to the geometric trend with the Copenhagen range, then mix and match with the patterned Sorrento collection.

1 Copenhagen 12-piece Dinner Set, £20 2 Boston 12-piece Dinner Set, £25 3 Aura 12-piece Dinner Set, £16, available in Black, Ochre and Grey 4 Aura Ochre Mug, £1.50 5 Debossed Mug, £3 each, available in Ochre and Grey 6 Sorrento 12-piece Dinner Set, £35

Cocktail hour Serve a G&T in an Ombre Gin Glass, £3 each.

+

More choice in store 75

REAL LIVING | FAMILY

Crafts & activities

8 fun things to do over Easter Whether it’s craft ideas, egg hunts or adventures, we’ve got you covered

1

Make an Easter headband

Could these cute bunny ears come in handy for the Easter bonnet parade?

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REAL LIVING | FAMILY

You will need 4 pipe cleaners, scissors, lace, needle and thread, headband, ribbon, glue sticks and hot glue gun, faux flowers and butterflies

1 Twist 2 pipe cleaners together to make 1 long length, then shape into a bunny ear.

Cut a piece of lace, 1cm larger than the ear, then sew around the pipe cleaner. Repeat.

TOP TIP We used gold mirror-effect leaves as they’re easier to handle, especially for kids

2

Paint some pretty eggs

2 Wrap the headband dw with ith ribbon, glui gluing ing in place at each end. Stick the ears in place with a hot glue gun.

O M B RE E G G S You will need White chalk paint, red acrylic paint, small containers for mixing paint, eggs, paintbrushes, an empty egg box 1 Mix up 4 shades of paint. Begin

3 Add faux flowers to the headband, starting with larger ones near the bunny ears. Keep adding until the top of the band is cov covered.

BUY IT No time to make it?

Grab a bunny-themed headband in store.

Easter Bunny Bopper, ÂŁ1.50

with white paint and add a drop of red. Mix to create a very pale pink; set some aside. Add another drop to create a darker pink; set some aside. Repeat until you have 4 shades of pink.

2 Paint the top quarter of your egg with the palest pink. Leaving a tiny gap, paint the second quarter of your egg with the next shade. With a dry paintbrush, blend the shades together to fill the gap. Leave to dry.

3 Once dry, paint a small amount of the second colour over where you have already painted. Leaving a small gap, paint the third shade over a quarter of the egg. Blend the 2 colours together with the dry brush.

4 Repeat with the darkest shade, covering the last quarter of the egg, blending with the brush. Leave to dry.

Display in an empty egg box or bowl.

GOLD-EFFEC T EGGS You will need Eggs, acrylic/spray paint, paintbrushes, gold-leaf glue, gold leaf/mirror leaf 1 Paint your eggs, then leave to dry.

2 Apply the gold-leaf glue and leave to dry as specified. Once tacky, apply the gold leaf to the glued area and dab with a paintbrush to help it stick to the surface. Remove the sheet to see the result. Keep adding gold until you are happy with the finish.

3 Leave the egg to dry completely.

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Everything’s better when we Cone Together.

Join us in h to prot elping advanc ect and et of all th he rights ose s a safe p eeking lace call hom to e

SCAN ME TO LEARN MORE

REAL LIVING | FAMILY

3

Serve up bunny milkshakes You will need Recycled jam jars, black felt-tip or permanent marker, white label stickers, scissors, coloured foam sheets, glue, hot glue gun, ribbon, faux flowers

TOP TIP Tall thin jam jars work best for these

1 Clean the jam jars and remove all the labels.

2 Using a black felt-tip, draw the eyes, nose and mouth onto a sticker. Cut them out, then stick them on the front of your glass jar.

Alternatively, you can draw directly onto the jar using a permanent marker or felt-tip.

3 Cut out 2 ear shapes from the foam. In a contrasting colour, cut out the inner ear pieces and glue together. Once dry, use the hot glue gun to stick the ears in place on the back of the jar so that they are facing forwards.

4 Finish by gluing ribbon around the neck of the jar and sticking faux flowers on one side. Leave to dry.

5 Fill the jar with your favourite flavoured milkshake.

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innocent super smoothies

ins m a t vi more

as t y t e r mo pes reci

fully recyclable, because we quite like our planet High in vitamins B1 & B6 which contributes to a normal psycological function & vitamins B3 & C which can help reduce tiredness and fatigue. Enjoy as part of a healthy lifestyle & balanced diet.

REAL LIVING | FAMILY

4

Get your home Easter ready

WORDS FRANCESCA BROWN, EMMA MORTON-TURNER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

Nothing says Easter like a cute bunny. These gorgeous Flocked Rabbit Room Decorations, £3 for small, £5 for large, will add character to festivities.

Dress your table in a flash for some egg-stra special fun!

Add colour to your celebrations with Happy Easter Bunting, £1, a Faux Grass Table Runner Roll, £4, and Decorative Chicks 8-pack, 95p.

Try the Easter Crackers 6-pack, £3, and have fun pulling them over lunch.

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REAL LIVING | FAMILY

5

Start sewing!

If you’re keen to get creative and do some craft with the kids over the Easter holidays, but don’t want the hassle of going out to buy all the bits and pieces, try a ready-made kit to make your life much easier. We love this Easter Egg Sewing Kit, £2. Follow the simple instructions that come with the embroidery set and create a beautiful, handmade decoration to hang in your home.

6

GET BAKING

Time to kit out your kitchen

1 Grab this Easter Cupcake Set, £2.50

7

Have a ’appy Easter

The most useful apps and websites you need to survive the holidays

HOOP A very handy app that has lots of details on courses, pop-ups and events for newborns to 11-year-olds.

2 Perfect for bakes – 12-Cup Bun Tray, £2.50

3 Kids will love these Easter Cookie Cutters 3-pack, £2.50

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8

DAYOUTWITH THEKIDS. CO.UK This website is an encyclopedia of exciting ideas, discounts and special entry offers.

WILDLIFE TRUSTS.ORG Discover nature reserves near you with info on accessibility and buggyfriendly routes.

Find an egg hunt near you One mischievous rabbit, 260 egg hunts – Cadbury has teamed up with The National Trust and National Trust for Scotland to create fun and exciting egg hunts for families. Visit easter.cadbury.co.uk.

85p off coupon on page 5

Delicious yoghurt with apricot compote.

REAL LIVING | HOME

Focus on

A happy home Who knew that a pop of colour (and a teeny bit of mess) could make all the difference to your mood?

GREEN AND WOOD A green wall in your bedroom could help reduce stress, while wood furniture can feel relaxing

YELLOW Add positive vibes to your room with this Soft Cushion in Ochre, £4, and Pom Pom Super Soft Throw in Ochre, £14

PLANTS Having plants in the home boosts our connection to the outdoors

H

ave you ever wondered how your surroundings affect your state of mind? For example, do you feel stressed when your home is cluttered?

Or does a particular colour make you happy?

Try these ideas to make your home work for you.

FIND YOUR ‘HAPPY COLOUR’ In colour psychology, yellow is linked to happiness and positivity, blue is associated with relaxation and green is great for creativity.

However, Kate WatsonSmyth, author of Mad About The House: 101 Interior Design Answers, says it’s all about what you love. ‘What one person finds energising, another person will find stressful,’ she says. ‘The key is to look at a colour and see how it makes you feel.’ Jordan Cluroe and Russell Whitehead, authors of Making Living Lovely, agree. ‘Fashion is a great place to start,’ they say. ‘If you have an item you really love, find a way to translate it into your interior design.’

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REAL LIVING | HOME

Take your cue from nature Bringing the outdoors in is key ‘When it comes to wellbeing, fresh air and natural light are so important,’ says Kate. ‘The big buzzword in interiors at the moment is biophilia – the love of nature. Studies suggest having a connection with nature improves your mental health; one has even found that touching wood can slow your heart rate, so why not get a wooden headboard?’ Kate continues, ‘We now spend approximately 90% of our time indoors and plants not only connect us to the outdoors, they also remove toxins from the air, so perch a couple of potted plants around your space.’

Don’t tidy everything away Less isn’t always more around your home about arranging them in the perfect way. Your home should tell your story. There’s also a big trend for gallery walls at the moment, but rather than buying a lot of prints for the sake of it, celebrate moments in your life with things like the cinema ticket from your first date or a menu from a bar on holiday with a friend.’

MAKE A SPACE FOR EXERCISE You’re much more likely to stick to an exercise routine if your equipment is somewhere you can see it. ‘Could you find a corner to put your yoga mat or some dumbbells?’ asks Happy By Design author Victoria Harrison.

She also believes the way your home smells is important for encouraging you to exercise.

‘Citrus is instantly uplifting – perfect when you need energy.

A citrus room spray or reed diffuser could be a good buy.’

GET CREATIVE IN THE KITCHEN ‘Storage in your kitchen is great, but an open shelf allows you to 86

E xe r c is e e q u i p m e n t Fro m a s e l e c t i o n i n s to re

express yourself,’ says Jordan.

‘By adding cookbooks to the shelf and interesting recipes you’ve torn from magazines, you’re more likely to be inspired and vary your diet.’ He adds, ‘Potted herbs are also brilliant because the smell of them makes you want to cook and you can use them in your dishes. It’s about using all of your senses.’

WORDS FRANCESCA BROWN PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE SET BUILD TIM WARREN

SURROUND YOURSELF WITH BOOKS ‘Books shouldn’t be treated as decor, they should be there as wonderful things that bring life to a room,’ says Kate. ‘It’s not

B E O T T N I M ...

Š 2020 Mars or Affiliates.

FOR YOU | GIVEAWAY

Prize draw

The me-time box

We’re giving you the chance to win one of 10 fruity beauty boxes filled with skin and hair treats 1 This delicious-smelling hair mask can also be used as leave-in conditioner. Garnier Hair Food Banana & Shea 3-in-1 Hair Mask 390ml, £7 (£1.79/100ml).

1 2

2 Polish and purify skin with this zingy treat. St. Ives Radiant Skin Pink Lemon & Mandarin Orange Scrub 150ml, £3.50 (£2.33/100ml).

3 This Garnier Vitamin C Shot Fresh-Mix Tissue Mask, £4, leaves skin brighter, energised and moisturised.

4

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PHOTOGRAPHY DENNIS PEDERSEN PROP STYLING AGATHE GITS

4 & 5 Target tired eyes with a refreshing eye mask containing orange juice and hyaluronic acid. Or try the cooling coconut water version, also containing hyaluronic acid for deep hydration. Garnier Moisture Bomb Eye Tissue Masks, £3 each.

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Don’t miss these great family days out with Tesco Reward Par tners HOW IT WORKS

• £1 spent = 1 point • Points = vouchers • Vouchers are sent

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• Vouchers are worth 3x Amazing animals Animal lovers can have a wild day out at Colchester Zoo in Essex (above). You can hand-feed elephants and giraffes at free daily public encounters, and visit many different habitats from the humid home of the Komodo dragons to the zoo’s very own African plain, Kingdom of the Wild.

Thrilling rides Adrenaline junkies will love Thorpe Park Resort in Surrey. Brand new for 2020, you can immerse yourself in a hypnotic maze – Labyrinth, experience thrilling

psychological effects on Derren Brown’s Ghost Train: Rise of the Demon, and get a super-soaking with the 85ft plunge on Tidal Wave.

Family fun There’s loads for families to enjoy at Alton Towers Resort in Staffordshire.

Can you pull off the greatest jewel heist in history? Find out on Gangsta Granny: The Ride* (below), arriving at Alton Towers Resort this spring. Got little ones in tow? Head to CBeebies Land and explore themed rides and attractions.

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CLUBCARD PROMOTION

FOR YOU | BEAUTY

This trigger spray offers more than easy application – it’s been tested for long periods of swimming (but apply regularly to be safe).

Garnier Ambre Solaire Kids Sensitive Advanced Spray 200ml, £8 (£4/100ml).

bie

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g min im

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COMPACT CLASSIC

This clever formula is sand-resistant so avoids that scratchy feeling when sand meets skin. And with its spray mist pump, it’s a breeze to apply.

Garnier Ambre Solaire Kids Sensitive Advanced Anti-sand Spray 200ml, £8 (£4/100ml).

Ideal for pockets and handbags, this nifty-sized family favourite supports children’s delicate skin. Nivea Sun Kids Protect & Care Sun Lotion 50ml, £3 (£6/100ml).

PRETTY IN PINK

BE SUN SAFE As they’re for children, all of these products are SPF50+

This roll-on lotion ticks all the boxes with its high protection and water resistance, but it comes out pink! See where you’re applying, then watch the colour disappear on skin. Nivea Sun Kids Protect & Care Coloured Roll-on 50ml, £6 (£12/100ml).

For sensitive skin

PHOTOGRAPHY DENNIS PEDERSEN PROP STYLING AGATHE GITS *Available in selected stores

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FOR YOU | FASHION

Trend watch

Into the blue From florals to stripes, embrace the blue and white trend with F&F’s help

STREET STYLE

Schiffli d r e s s, £ 25

S

ome colour combinations will never go out of fashion – and blue and white is one of them. Whether it’s pairing some faded ripped jeans with a nautical tee, or grabbing a white handbag as you head out in your blue floral maxi dress, you’ll totally nail it with these affordable spring essentials from F&F. We can’t wait to get our hands on the gorgeous denim romper jumpsuit and the cool espadrilles...

Denim r o m p e r, £ 25

Ru f f l e b l o u s e, £1 6

WORDS RHONA MERCER TREND PHOTOGRAPHY GETTY IMAGES

Striped t e e, £ 5

G i r l f r i e n d j e a n s, £ 20

+

Ditsy maxi d r e s s, £ 25

More choice in store

Cross-b o dy h a n d b a g , £1 2 . 5 0

E s p a d r i l l e s, £1 7 Ru f f l e t o p, £1 2 . 5 0

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FOR YOU | FASHION

Kidswear

Animal magic Kit out little ones in the new, stylish and sustainable F&F for WWF range

S

hopping for sustainable clothing is fast becoming a consideration for many of us. And thanks to the brandnew F&F baby and kidswear ranges, made in collaboration with WWF (the world’s leading conservation organisation), it just got a lot easier. All items in the affordable range are made from 100% organic cotton and the super-cool designs come in a range of gorgeous colours.

The Wild About My Planet slogan tee and leopard-print shorts and T-shirt set are going straight into our basket...

2

1 Giraffe T-shirt, from £8 2 Cheetah T-shirt, from £4 3 Shorts and tee set, from £7 4 Bibs, £5 for a set of 3 Items available in store only

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3

4

The F&F for WWF range is sustainable right down to the detachable labels, which are made from FSCcertified cardboard and tied on with organic cotton string. Even the plastic hangers are part of a closedloop reuse system.

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More choice in store

Range available in selected larger stores

1

REAL LIVING | COMMUNITY

Eco stories

CANNING PLASTIC

Small steps with packaging can mean huge wins for our planet. Here’s what Tesco is doing to help

T

here’s no denying the devastating effect singleuse and non-recyclable plastics can have on the planet.

Every year, for example, an estimated eight million tons of plastic end up in the ocean*.

Consequently, we all want to help reduce the problem by making sustainable choices, such as when we do our shopping.

LEADING THE WAY

350 TONNES The amount of plastic Tesco has saved, which weighs the same as 28 double-decker buses!

*

WORDS RHONA MERCER PHOTOGRAPHY STUART OVENDEN PROP STYLING MORAG FARQUHAR Source: World Economic Forum

The good news is Tesco is helping us do exactly that, with more changes to packaging that will significantly reduce the amount of plastic that comes with our purchases. Tesco has become the first UK retailer to take away plastic wrapping from all Tesco own-brand and branded tinned multipacks, and replace them with plastic-free

multibuys. This move, across all stores, will see 67 million pieces of plastic eliminated – a massive 350 tonnes – and is a big step towards minimising the effect packaging has on the environment. And don’t worry that value will be affected: the changes to multibuy packaging will have no effect on the price of these popular offers.

This is one of the ways in which Tesco aims to remove 1 billion pieces of plastic from its business by the end of 2020. It follows the step last year when Tesco stopped using black plastic – which can’t be widely recycled in the UK – to pack its products.

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Harringtons Just 6 Chicken & Vegetable Bakes 2kg and Just 6 Salmon & Vegetable Bakes 2kg, £8.50 each (£4.25/kg)

REAL LIVING | MONEY

Your finances

Be smart with bills Ever wondered if you’re spending more than you need to each month? Follow these top tips to make sure you’re getting the best deal with your bills

£

W

hen we focus on how best to save money, we often look first at cutting back on spending. But one of the easiest ways to save cash is to sort out bills.

We waste an average of £1,440 a year in ‘loyalty premium’ according to Citizens Advice – on everything from broadband costs to mortgages – by not looking at how much our bills have gone up year on year. Laura Whateley, author of Money: A User’s Guide, shares her top tips when it comes to getting the best deal.

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REAL LIVING | MONEY

£300

per year is how much you could save on energy bills by switching to the cheapest tariffs*

LOYALTY RARELY PAYS

Most utility companies will charge new customers less than loyal ones. Car insurance premiums can go up by as much as £125 year on year if you let your policy renew automatically, according to research by comparison site MoneySuperMarket. This also often happens if you have signed up for a fixed-term discounted deal or tariff on things like your energy or mortgage, and you have since let it lapse onto a standard variable rate.

WORDS LAURA WHATELEY ILLUSTRATION OWEN DAVEY: FOLIO ART *Source: Ofgem

MANAGE BILLS ONLINE

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Give some thought to how you monitor and pay for bills, because you can save cash simply by choosing a different method. According to energy regulator Ofgem, you can reduce your energy bill by as much as £300 a year by switching to the cheapest tariffs, which are generally only available online. You will also receive a discount for paying by direct debit – which has the added bonus of ensuring you don’t miss a payment and inadvertently affect your credit score.

FIND THE BEST PHONE DEALS

Mobile phone contracts that offer ‘free’ handsets aren’t always good value. By signing up for a discounted smartphone along with your contract plan, you’re committing to a longer, more expensive contract (usually 24 months) – which means you can’t take advantage of cheaper data and call bundles. It can

be better to buy a phone upfront, then get a SIM-only deal with a rolling contract of a month at a time. It’s best to work out the total overall cost of your phone and contract, rather than being sucked in by seemingly lower monthly payments that actually stretch out over a longer period of time.

ASK FOR SINGLE PERSON DISCOUNTS If you live alone you can save 25% on your council tax bill (visit gov.uk/applycouncil-tax-reduction). You can also save on bills if you have a water meter.

The rule of thumb is that a water meter will save you money if you have the same or higher number of bedrooms in your house than people using them (this also applies to couples or families with more than two bedrooms). If you can’t have a water meter fitted because, for example, you live in a block of flats, you can apply to have a single occupancy assessed tariff.

WATCH YOUR SUBSCRIPTIONS

A third of adults waste an average of £120 a year on subscriptions they don’t use, according to research by the online bank Marcus by Goldman Sachs.

When we are offered a freebie by a company (who doesn’t love a freebie?), we often stay loyal to that brand after signing up to them. This is why so many companies reel us in with free or discounted trials. Make sure you’re not paying for subscriptions you simply forgot to cancel.

£

New

PUS

H

Reflex

FOR YOU | GIVEAWAY

Prize draw

WIN A HOLIDAY You could win one of two seven-night stays on a canal boat for you and up to seven people

J

ump aboard and enjoy the peace and quiet that only a boating holiday can offer.

Tesco has teamed up with ABC Boat Hire (abcboathire.com) to give readers the chance to win one of two boating holidays.

There’s a choice of 10 departure locations within Berkshire, Worcestershire, Cheshire, Shropshire, Northamptonshire, Wiltshire, South Wales or the Welsh borders – and every spot is

beautiful. As captain of your vessel, you and up to seven guests decide where to stop.

The prize also includes bed linen, towels, fuel and damage waiver, and the kitchen is equipped with a full range of crockery, cutlery, pots, pans and utensils. You’ll also receive full training, as well as buoyancy aids and a boat licence.

Whether you want a family holiday or a trip with friends, this prize has got it covered.

For your chance to win …visit tes.co/canalboat and fill in the entry form by 23:55 on 5 May 2020.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 28 March 2020. Closes 23:55 on 5 May 2020. Only one entry per household. Internet access required for entry. Two winners randomly drawn. Each prize is a seven-night, self-drive, self-catering canal boat holiday with ABC Boat Hire for up to eight people. Each winner, and their chosen guests, will stay on a canal boat that sleeps eight people, and can choose from one of 10 departure locations. The prizes include bed linen, towels, fuel and damage waiver. Prizes do not include travel to/from boatyard departure point, meals, beverages, spending money, mooring costs (most canals are free), additional toilet tank emptying, extra licenses for some routes, travel insurance or any additional boating costs. Cars left in boatyard car-parks are left at owner’s risk. Prize excludes departures from Falkirk – Forth & Clyde, March, Rugby, Union Wharf, Gailey and Reedley. Each prize must be taken by 31 October 2020, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA. Please read the full terms and conditions online at tes.co/canalboat before entering.

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Half Price

Only at UK, CI & IoM, 16+. Promotional packs are subject to availability. Instant Win Online Promo closes 30.08.20. Max 5 entries pp. per week. 1 entry per pack. Internet access required. Check pack or visit our website: www.winwithbatchelors.co.uk for details of additional promotions. BATCHELORS trade marks, designs and logos appearing on this pack are owned by the Premier Foods Group.

Promoter: Premier Foods Group Ltd. © 1997, 2020 SQUARE ENIX CO., LTD. All Rights Reserved. CHARACTER DESIGN: TETSUYA NOMURA/ROBERTO FERRARI LOGO ILLUSTRATION: © 1997 YOSHITAKA AMANO FINAL FANTASY, FINAL FANTASY VII REMAKE, SQUARE ENIX and the SQUARE ENIX logo are registered trademarks or trademarks of Square Enix Holdings Co., Ltd. “2” “Playstation” and “Ø” are registered trademarks of Sony Interactive Entertainment Inc. All rights reserved.

FOOD | RECIPE INDEX

VEGAN HERO Ve g a n tomato tar t p32

Your recipes

GET COOKING SNACKS & SIDES Carrot & swede mash 26 Honey-mustard spring greens 26 Potato Dauphinoise 68 Purple sprouting broccoli with cashew crumbs 32 Smoky roasted parsnips 32

MEAT & POULTRY Chicken & broccoli stir-fry 44 Jon’s ‘laid-back’ Easter lamb 40 Kofta pittas 62 Lebanese-style lamb buns 70 One-pan Mexican-style spiced rice 46 One-tray lamb with rosemary & feta 26 Pork chops with bean & pea mash 50 Potato & pea stew with crispy salami 50 Shepherd’s pie 70

FISH & SEAFOOD Bacon-wrapped fish with creamy lentils 46 Caramelised onion, anchovy & thyme tart 20

Creamy salmon & asparagus tart 61 Roasted salmon with beetroot & fennel 28 Tandoori-spiced fish with Keralan cabbage 19

VEGETARIAN & VEGAN Basil & cashew pesto pasta 43 Pea & paneer curry 50 Roasted carrot & grain salad 58 Smoky roasted pepper soup with garlic bread 44 Spiced carrot bhajis 57 Vegan tomato tart 32

SWEET TREATS & DRINKS Blueberry muffins with maple streusel topping 22 Chocolate & caramel cheesecake 36 Chocolate martini 106 Coconut macaroon nests 38 Hot cross bun ice cream sandwiches 37 Rhubarb, ginger & pistachio pots 18 Wicked carrot cake 64

SEASONAL DESSERT

Rh u b a r b, g i n g e r & p is t a c h i o p o t s p1 8

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

Vegetarian (free from meat and fish) Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

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

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

Reference intakes are printed below recipes.

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

Alcohol For more information about responsible drinking, visit

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FOOD | WEEKEND

Treat time

Oh, go on then Crave chocolate but fancy something a bit more grown-up?

Look no fur ther…

Chocolate martini

Put 1 tbsp chocolate spread and 125ml almond milk-alternative in a jug and whisk until well combined.

Stir in 100ml amaretto. Fill a cocktail shaker or large, lidded jam jar with ice cubes. Pour in the chocolate mixture, seal tightly and shake vigorously. Strain into martini glasses and sprinkle 2 crushed chocolate mini eggs over each one to serve (optional).

Each serving contains Energy

Fat

Saturates

749kJ 179kcal 9%

3g 4%

1g 3%

Sugars

Salt

20g 0.1g 22% 1%

of the reference intake. See page 105.

Carbohydrate 21g Protein 0g Fibre 0g

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Price excludes Scotland and Wales

RECIPE CAROLINE MORRISH PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

Serves 2 Takes 5 mins Cost per serve 89p

BOTTLE MADE OF 100% RECYCLED PLASTIC*

Half Price

HELP KEEP

YOUR CLOTHES LIKE NEW

*EXCLUDING CAP AND SPOUT

Selected stores, whilst stocks last, starts 15th April, ends 5th May