Tesco Magazine- April 2022

Who doesn’t need a little extra help right now? Running a household on a tight budget might be harder than ever, but we’ve got you covered with low-cost recipes and budget-stretching tips. On p46 you’ll find weeknights sorted with five family meals for under £25. And we’re taking the stress out of Easter with our easy Salted honey & rosemary lamb traybake, p28. (If beef is more your thing, turn to p52 for genius ways to help use up every bit of your roast.) As well as affordable recipes, this issue includes expert tips to help make your money go further, p102. Finally, I’m thrilled to bring you our first Pets Special. Hop over to p69 for all you need to know for healthy, happy pets – and they don’t have to be expensive either. Happy April!

Maria Coole, ACTING EDITOR

…TREATS BEYOND CHOCOLATE

With a rather chocolatey month ahead, I’ll be asking the Easter Bunny to bring me something a little more traditional. You can’t beat a slice of this fruity cake – it serves eight… but I’m not sure I’m up for sharing!

Simnel Cake Bar 400g, £3.50 (88p/100g)

CONTENTS APRIL

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Discover Jamie’s must-haves, including his indulgent Easter breakfast and roasts beyond lamb, p14.

DEREK SARNO

Tesco’s director of plant-based innovation

A plant-based pie is Derek’s go-to dish for entertaining. And this one tastes as wicked as it looks, p32.

JAMIE OLIVER

Find out how Jamie uses storecupboard staples to bring new excitement to fresh spring produce, p54.

NARGISSE BANKABBOU

ANITA BEAN

Nargisse shares her recipe for a sweet treat her family enjoys in celebrating Eid al-Fitr, p38.

Registered nutritionist and cookbook author

Whether you’re in training or just want to feel less tired, Anita shows how food can boost your energy, p65.

FOOD

105 Your recipes

All the dishes in this issue

WEEKEND

9 April harvest

Make the most of produce in season now, with our ideas

25 Weekend wonders

Simple recipes to take you from Good Friday to Easter Monday

38 What it means to me: Eid al-Fitr festival

Three foodies share how they celebrate this Muslim festival

106 Finest moments

Hot cross buns star in this mighty brunch sandwich

KNOW-HOW

32 Chef Derek Sarno

A plant-based centrepiece that will steal the Easter show

36 Step-by-step

Mystified by meringues? Master them here, then serve in style

52 Too good to waste: Beef

Interesting ideas to use up those Sunday lunch leftovers

54 Jamie Oliver

Spring food plus storecupboard additions equal exciting dishes

EVERYDAY

40 That’s dinner sorted

A healthy meal for four is as easy as one, two, three…

42 Family baking

Colourful recipes inspired by the veg patch, for children to try

46 5 for under £25

One-pot reader-approved family meals on a tight budget

WINE

34 Pick of the bunch

Choosing a wine for lunch? Any of these will be a grape choice!

REAL LIVING COMMUNITY

53 Over to you

Join the conversation: your pics, posts and points of view

67 Charity partnerships

How the blue tokens you receive in store help local communities

HOME

83 Spring moments

Get set to start enjoying your tea breaks outside again

84 Home updates

Celebrate spring with uplifting buys in bright sunshine yellow

91 Holiday ideas

Let nature inspire you in these simple but effective makes

WELLBEING

99 Life admin

Ready for some spring cleaning?

Our tips will get you started

MONEY

102 Your finances

Tips on how to acknowledge and clear your debts

Health ambassador for Tesco

Chef and author of Casablanca: My Moroccan Food

YOUR HEALTH

59 If you make one change

The simple tool that helps you keep more nutrients in your veg

60 In the know:

The power of pairings

Eat certain foods together and see the health benefits increase

62 Spotlight on: Managing stress

Experts review two readers’ situations and give practical tips

65 My healthy overhaul: ‘How can I sustain energy?’

Common health issues tackled

SHOPPING IN STORE

14 Best buys

Our pick of the food in store to celebrate Easter and beyond

95 Shop this: Easter gifts

Whoever you’re looking to treat, find gift inspiration here

FOR YOU

FASHION

87 Spring finds

Are you team mini or team midi? F&F has dresses for both

BEAUTY

89 Try this: Glowing skin Follow our five steps to ensure you’re ready to dare to bare!

DON’T MISS!

Whether you’re a dog lover, cat person, or simply enjoy watching the wildlife in your garden or the park, our pet guide is packed with handy tips, top buys and expert advice. Find it from p69.

THE TEAM

EDITORIAL Editor Lauren Rose-Smith Acting editor

Maria Coole Deputy editor Jo Wooderson Senior food

editor Elli Donajgrodzki Deputy food editor Bryony Bowie

Chief sub editor Art Young Deputy chief sub editor

Jenny Wackett Senior sub editor Tessa Jones Writer

Jess Herbert Editorial assistant Jack Pepper

ART Art director Nina Brennan Senior art editor

Alex Whitfield Acting senior art editor Tom Shone

Art editor Sarah Prescott Designer Aasawari Bapat Kale

Junior designer Joseph Christopher

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Creative solutions art director

Melanie Robinson-White

CONTENT AND PUBLISHING Content director

Rachael Ashley Food director Jenny McIvor Group

managing editor Kate Best Group art director

Aileen O’Donnell Account director Hannah McDonald

Senior account manager Lucy May Account executive

Leslie Nya

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Business director Kate McLeod

Global chief creative officer Stuart Purcell Financial director Jane Moffett

WITH THANKS TO Nina Christopher, Georgina Crothers, Clare Knivett, Rachel Linstead, Marion Lyons, Charlotte Price, Julie Stevens

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

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate Haris Khan Advertising sales manager Tom Glenister

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

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen. huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Starbucksfavourites.

NEWLOOK.

IN SEASON

Enjoy the bumper spring crop with these seasonal beauties

Peppery and sharp Watercress

Need to know Once open, submerge the stems in water to make them last longer.

CHICKEN & WATERCRESS BAGUETTES

Serves 4

Takes 15 mins

Cost per serve £1.49

85g pack watercress

50g 50% less fat crème fraîche

2 tbsp reduced-fat mayonnaise

¼-½ tsp English mustard (to taste)

1 small lemon, ½ zested, ¼ juiced

220g pack cooked skinless chicken

breast fillets, thickly sliced

2-pack part-baked baguettes, cooked to pack instructions

10g salted butter

½ cucumber, peeled into ribbons crisps, to serve (optional)

1 Blitz a big handful of watercress with the crème fraîche in a food processor or with a stick blender. Stir in the mayo, mustard, and the lemon zest and juice. Season, adding extra mustard or lemon juice, if you like. Stir in the chicken.

2 Split the baguettes and spread with butter. Add the cucumber and remaining watercress, then top with the chicken and sandwich together. Serve with crisps, if you like.

Asparagus

Distinct grassy flavour

Need to know Remove the woody ends and use to make stock for soups and stews.

ASPARAGUS ‘CIGARS’ WITH WHIPPED FETA DIP

Makes about 30 cigars

Takes 1 hr

Cost per serve 68p

½ x 250g pack filo pastry (6 sheets)

50g salted butter, melted and lightly seasoned

2 x 250g bundles of asparagus, woody ends trimmed

1 heaped tbsp sesame seeds

For the dip

200g 0% fat Greek-style yogurt

150g feta, crumbled

2 tsp lemon juice

3 spring onions, very thinly sliced extra-virgin olive oil (optional)

1 Unroll the pastry. Arrange a sheet with one of the long edges facing you; cover the rest of the pastry sheets to stop them from drying out. Brush the pastry sheet all over with melted butter, then use kitchen scissors to cut across the width into 4 even strips, from top to bottom.

2 Place an asparagus spear horizontally across the bottom end of a strip. Roll up to wrap the pastry around the spear a couple of times, then roughly gather the remaining pastry and twist it around the spear to cover the smooth pastry (this will add more crunch). Repeat to use all the pastry and asparagus.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the wrapped asparagus spears on baking sheets, then brush with the remaining melted butter and sprinkle over

the sesame seeds. Bake for 10-15 mins until the pastry is dark golden and crisp.

4 Meanwhile, make the dip. Whisk the yogurt and 125g feta with a hand or electric whisk until the cheese is almost completely broken up and creamy. Whisk in the lemon juice, lots of black pepper and most of the spring onion.

5 Top the dip with the remaining feta, sliced spring onions and some black pepper, adding a drizzle of oil, if you like. Serve with the hot asparagus cigars.

Red cabbage

Bursting with colour and ideal for pickling

Need to know Swap into recipes where you would use white cabbage.

BRAISED RED CABBAGE WITH POMEGRANATE

Serves 6 *

Takes 1 hr 15 mins

Cost per serve 72p

1 small red cabbage (about 750g), quartered, cored and shredded

1 red onion, finely sliced 400ml 100% pomegranate juice

40g caster sugar

2 tbsp redcurrant jelly or pomegranate sauce

80g tub pomegranate seeds

15g flat-leaf parsley, roughly chopped beef medallion steaks, olive oil, za’atar, to serve (optional)

1 Put the cabbage, onion, juice and sugar in a pan. Season well and bring to a simmer over a medium heat. Cover, reduce the heat to low and cook for 45 mins, stirring occasionally, until the cabbage is tender.

2 Uncover and stir in the jelly. Cook for 10-15 mins until the juice has reduced to a sticky syrup. Toss through the pomegranate seeds and parsley to serve.

For za’atar-spiced steaks Rub each steak with 1 tsp of olive oil and 1-2 tsp of za’atar. Griddle or fry until cooked to your liking.

serving

For more red cabbage recipes, visit

Forced rhubarb

Cook with sugar to balance the tartness

Need to know Wrap the stalks in foil and refrigerate to keep fresher for longer.

RHUBARB CRUMBLE BARS

Makes 18 small bars

Takes 1 hr plus cooling

Cost per serve 32p

225g unsalted butter, at room temperature

175g golden caster sugar

2 medium eggs

1 tbsp vanilla extract

425g plain flour, plus 1 tbsp

2 tsp baking powder

¼ tsp fne salt

30g flaked almonds

icing sugar, for dusting

For the filling

400g rhubarb, trimmed and diced into 1-2cm chunks

2 x 8g sachets arrowroot (or 15g) 100g caster sugar

1 Preheat the oven to gas 6, 180°C, fan 160°C and line a 22cm square baking tin with nonstick baking paper, overhanging the sides a little.

2 In a large bowl, beat together the butter and sugar with an electric whisk or wooden spoon until pale and fluffy. Add the eggs, one at a time, beating between each, then add the vanilla. Mix together the flour, baking powder and salt in another bowl, then stir into the butter mixture. Use your hands to bring together to a smooth dough.

3 Weigh out 550g of the mixture and press evenly into the base of the tin. Use a glass to roll over and smooth the surface. Toss the filling ingredients together, then scatter (don’t press) over the base.

4 Rub the remaining dough, 1 tbsp flour and the almonds between your fingers until the dough has crumbled into smaller chunks. Scatter evenly over the rhubarb. 5 Bake for 40-45 mins until golden and the fruit is bubbling. Leave to cool in the tin, then lift onto a chopping board. Slice into bars and dust with icing sugar to serve. Best eaten on the day, but will keep for 2-3 days in the tin covered with kitchen paper.

Spinach

Leafy green with an earthy, mellow taste

Need to know Leaves shrink dramatically when cooking due to their high moisture content.

CHEAT’S SAUSAGE, SPINACH & RICOTTA

LASAGNE

Serves 6

Takes 40 mins

Cost per serve £1.28

12 dried lasagne sheets (about 225g)

6 Tesco Finest reduced-fat pork sausages

2 tbsp olive oil

3 garlic cloves, crushed

2 x 400g tins chopped tomatoes

1 tbsp dried oregano

2 tsp sugar

250g bag baby spinach

250g tub ricotta

60g Parmesan, finely grated

1 Preheat the oven to gas 6, 200°C, fan 180°C. Spread the lasagne sheets in a heatproof tray or roasting tin. Cover with freshly boiled water and set aside to soak, separating the sheets occasionally.

2 Meanwhile, squeeze small chunks of meat straight from the sausage skins into a large, shallow flameproof casserole dish or ovenproof frying pan; discard the skins. Drizzle over the oil, turn the heat up to medium and fry for 5-8 mins until golden, breaking up the sausagemeat as it cooks. Stir in the garlic and cook for 30 secs, then add the tomatoes, oregano

and sugar; season. Simmer for 5 mins until the sauce is thickened.

3 Drain the lasagne sheets, pulling apart any that are stuck (it doesn’t matter if they break up into smaller pieces). Stir 150g spinach through the sauce, then add the lasagne sheets and mix so they’re well coated in the sauce.

4 Mix the ricotta with half the Parmesan and dollop heaped tablespoons of it over the top. Scatter over the remaining Parmesan, season and bake for 20 mins until golden and bubbling. Serve with the remaining spinach.

Best buys

What’s in store now

Keep little bunnies happy during school holidays, fill your Easter table and enjoy the brighter weather with these April essentials

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about his ideas for celebrating a memorable Easter.

‘Easter is a time to share and a great excuse to eat good food. Kick off the morning with our Finest Blueberry Hot Cross Buns, with bacon and a drizzle of maple syrup. The kids will love it! Then why not get creative and design an egg hunt, using our Easter Egg Hunt Kit. For later, I switch up the classic roast with a slowroasted harissa lamb, with greens and crispy smashed potatoes.’

STAPLES FOR LAMB

These go great with the classic Easter main. Turn to p28 for a recipe

Tesco Finest Potato

400g, £2.60 (65p/100g)

Rosemary 20g Mint Sauce 185g, 46p (25p/100g)

Rosemary 20g, 47p (24p/10g)

DON’T MISS!

This Tesco Finest Hot Cross Bun Bread & Butter Pudding 550g, £4 (73p/100g), is the best thing since sliced bread. Serve with cream for a luscious dessert.

Dauphinoise

3 OF THE BEST... FREE-FROM FINDS

Now even more of us can enjoy Easter treats

Smooth and cute: Wicked Kitchen

1

Benny the Bunny 120g, £5 (£4.17/100g)

2

Creamy and fruity: Free-From Strawberry Crunch

White Choc Egg 180g, £4 (£2.22/100g)

3

Zesty and fun: Wicked Kitchen

Poppin’ Candy Orange Flavoured

Choc Egg 130g, £5 (£3.85/100g)

BIGGER AND BETTER

More is definitely more when it comes to Sunday lunch sides. So say goodbye to fighting over the last spoonful with this generous portion of rich and creamy Cauliflower Cheese 600g, £1.80 (30p/100g)

CHEAT’S O

N R E R

Pop on the pinny and whip up a super-easy treat – just add eggs and butter.

Chocolate Brownie Kit 285g, £1.75 (61p/100g)

TRY SOMETHING NEW

Make beef the star this Easter

Succulent Tesco Finest Roasting Joint 1.4kg, £19.60* (£14/kg), is matured for 30 days for favour and tenderness.

SPRING GREENS

Complete your Easter spread with fresh seasonal sides.

Tesco Finest Extra Fine Beans 200g, £1.75 (88p/100g)

Complete your roast with Tesco Finest 6 Beef Dripping Yorkshire Puddings 195g, £1.85 (95p/100g), tailormade for mopping up gravy.

Asparagus Tips 125g, £1.80 (£1.44/100g)

Make it a dinner to remember with Tesco Finest Sage & Red Onion Stuffing 130g, £1.40 (£1.08/100g), made with ciabatta breadcrumbs and fragrant herbs.

Tesco Finest Sliced Cavolo Nero 200g, £1.50 (75p/100g)

MEALS FOR ONE

Dinnertime is sorted with these speedy, globally inspired dishes.

The Kitchen Chicken

The City Kitchen Chicken & Chorizo Paella 380g, £3.50 (92p/100g)

The City Kitchen Katsu Chicken Curry 380g, £3.50 (92p/100g)

The City Kitchen Hoisin Duck Noodles 380g, £3.50 (92p/100g)

EASTER TREATS MADE EASY

Nestle down on the sofa with a slice of this show-stopping Easter Egg Nest Surprise Cake, £12. Check out the gooey mallow centre, plus toppings of chocolate shavings and miniature eggs.

HOP TO IT

Don’t let the eggs steal the show!

Tesco Easter Milk Chocolate Bunny 100g, 89p

Good Housekeeping awarded these Best Traditional Hot Cross Bun. Give them a try!

Tesco Finest 4 Extra Fruity Hot Cross Buns, £1.50 (38p each).

Th Cit Kit h H i i

The Kitchen Katsu

Hunt them down

Tesco has a cracking selection of luxury eggs –great for gifting, or treat yourself!

Enjoy Sundaes On The Sofa

ADVERTISEMENT PROMOTION

THE ORANGEY ONE

Satisfy your sweet tooth with this milk chocolate egg, which contains three bags of Maltesers crunchy honeycomb orange buttons. Maltesers

Orange Buttons Chocolate Egg 274g, £5 (£1.82/100g)

THE BISCUITY ONE

The crossover you just have to try!

Three KitKat Chunky bars filled with a layer of the signature Lotus speculoos biscuit alongside a smooth, milk chocolate egg. KitKat

Chunky Biscoff Milk Chocolate Egg 274.5g, £5 (£1.82/100g)

Cracking Easter treats

Looking for an egg-cellent Easter present? These four choc-packed gifts are all exclusive to Tesco

THE COCONUT ONE

This Giant Bounty Chocolate Egg 494g, £12 (£2.43/100g), has a special twist as the chocolate shell is infused with desiccated coconut for a sweet, nutty flavour. It also comes with two full-size Bounty bars.

THE LUXURY ONE

The Lindt Master Chocolatiers strike gold again with this classic gift containing blissful chocolate truffles with a creamy milk choc egg. Lindt Milk Chocolate Egg with Lindor Milk Truffles 348g, £15 (£4.31/100g)

Maltesers ® is a registered trademark. KitKat ® is a registered trademark of Société des Produits Nestlé SA. Lotus Biscoff is a registered trademark of Lotus Bakeries NV and used under licence

FREE ONLINE MAGAZINE

Enjoy bonus recipes and tips. Plus, shop direct from the pages

Love the Pets pages in this issue? There are even more online, including extra tips for enjoying wild birds, and other myth-busting advice about pet insurance.

Easiest Easter ever

Spring into the four-day weekend with these deliciously simple recipes for the tastiest Bank Holiday

COOK THE COVER

Cereal milk cheesecakes p26

COOK’S TIP

For extra flavour, toast the malt wheats first: spread over 2 baking trays and bake at gas 1, 140°C, fan 120°C for 10 mins. Cool completely before using.

Little (and big) bunnies will love no-bake cheesecakes

NO-BAKE TREATS

CEREAL MILK CHEESECAKES

Makes 12 freeze undecorated Takes 35 mins plus infusing and 5 hrs setting Cost per serve 55p

265g malt wheats

150ml semi-skimmed milk 25g soft light brown sugar, plus ½ tsp 50g unsalted butter

230ml whipping cream

415g full-fat soft cheese

55g icing sugar

1 lemon, zested and juiced 3½ tbsp colourful sprinkles 125g milk chocolate, chopped 120g mini eggs

1 Line a 12-hole muffin tin with muffin paper cases at least 3.5cm deep. Put 40g malt wheats in a bowl with the milk and the ½ tsp soft light brown sugar. Cover and chill in the fridge for 30 mins.

2 Meanwhile, blitz 125g malt wheats and the remaining brown sugar in a food processor until it resembles fine breadcrumbs. Transfer to a bowl. Melt the butter in a small pan over a low heat, pour over the malt wheat crumbs and mix well. Divide among the muffin cases and press down firmly with the back of a teaspoon. Transfer to the fridge.

3 Sieve the malty milk mixture into a bowl, pressing down on the cereal to squeeze out as much milk as possible and scraping the bottom of the sieve (you should have about 75ml). Add 2 tbsp of the mashed cereal in the sieve to the milk (discard the rest). Add the cream and whisk for 1-2 mins with an electric whisk until soft peaks form.

4 In a separate bowl, whisk together the soft cheese, icing sugar, lemon zest and enough lemon juice to loosen without becoming runny. Fold through the cream mix and 3 tbsp sprinkles. Divide between the muffin cases, spooning over the bases. Smooth the tops; transfer to the fridge to chill for 5 hrs.

5 Meanwhile, make the nests. Line a 12-hole fairy-cake tin with paper cases. Rub the remaining 100g malt wheats with your fingertips until roughly crushed. Melt the chocolate in a bowl set over a pan of just-simmering water. Stir the malt wheats through the chocolate to coat, then divide between the paper cases. Press the centres with a spoon to make indentations. Scatter over the remaining sprinkles and pop 3 mini eggs in each nest. Transfer to the fridge for 1 hr to set.

6 When the cheesecakes have set, carefully remove them from their cases, smooth the sides with a palette knife, then transfer to an airtight container and return to the fridge. When you’re ready to serve, remove the nests from their cases and arrange them on the cheesecake bases. Will keep in an airtight container in the fridge for up to 3 days. As part of a healthy diet, we recommend this recipe for a special occasion or treat.

RELAXED BREAKFAST

SALSA ROJA CHILAQUILES

Serves 8

Takes 45 mins

Cost per serve £1.17

2 x 500g packs tomatoes on the vine, quartered

2 Tesco Finest Rosanna pink (or red) onions, 1 roughly chopped, 1 fnely sliced 60g pack red chillies, roughly chopped (deseeded, if you like)

6 garlic cloves, roughly chopped

2 tsp dried oregano

2 tsp hot Mexican sauce or other hot sauce, plus extra to serve (optional)

3 tbsp vegetable oil

2 limes, 1 juiced and 1 cut into wedges 8 eggs 200g pack lightly salted tortilla chips 150g reduced-fat salad cheese, roughly crumbled 240g pack radishes, trimmed and fnely sliced

2 ripe avocados, destoned and sliced 30g pack coriander, leaves picked and roughly chopped

1 Tip the tomatoes, chopped onion, chillies, garlic, oregano and hot sauce into a large food processor or blender. Pulse to a fine salsa, taking care not to overblend.

2 Heat 1 tbsp oil in a large, wide frying pan over a medium-high heat and add the salsa. Rinse out the food processor jug with 300ml water and add to the salsa in the pan. It will spit and bubble a little at first, so take care. Simmer for 15-20 mins until reduced by about half. Add the lime juice and season.

3 Heat the remaining 2 tbsp oil in a medium nonstick frying pan over a medium-high heat. Crack in 4 eggs and fry for 2-3 mins, basting with the oil, until crisp on the bottom with set whites and soft yolks. Transfer to a plate, then repeat with the remaining eggs; cover to keep warm.

4 Meanwhile, reserve a large handful of the tortillas to serve, then stir the rest into the salsa and cook for 1-2 mins until warmed through (you want some to soften and some to stay crisp). Either serve the eggs and salsa separately, with the crumbled cheese, radishes, sliced onions and avocados on the side, or pile everything on top of the salsa in the pan and set it in the middle of the table, letting everyone help themselves. Serve with the reserved tortilla chips, the coriander, lime wedges and more hot sauce, if you like.

Feed-a-crowdbrunch

SALTED HONEY & ROSEMARY LAMB WITH ROASTIES & RAINBOW CARROTS

Serves 6

Takes 3 hrs

Cost per serve £5.26

2kg lamb leg joint

¼ tsp flaky sea salt, plus extra to season

20g pack fresh rosemary, most leaves finely chopped, some whole sprigs

12 garlic cloves, crushed

7 tbsp olive oil

1.5kg King Edward potatoes, peeled and cut into 4-5cm chunks

2 x 450g packs Tesco Finest rainbow or Imperator carrots, scrubbed, halved lengthways if large

50g clear honey, to taste

For the mint sauce

20g fresh mint, leaves picked

1 tbsp granulated sugar

3 tbsp white wine vinegar

1 Preheat the oven to gas 3, 160˚C, fan 140˚C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil.

2 Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemarygarlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemarygarlic oil.

3 Roast for 1 hr 45 mins. Mix the honey with ¼ tsp faky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220˚C, fan 200˚C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests.

4 Meanwhile, make the mint sauce. Finely chop the mint leaves with

the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.

Each serving contains of the reference intake. See page 105. Carbohydrate 64g Protein 51g Fibre 10g

WINE MATCH

Tesco Finest Rioja Gran Reserva, £12*, with mellow black fruits, hints of vanilla and exotic spice, pairs well with lamb.

*Price excludes Scotland and Wales i l

SIMPLE FISH SUPPER SPANISH-STYLE HAKE & CHICKPEA STEW

Serves 5

Takes 1 hr

Cost per serve £1.64

3 tbsp extra-virgin olive oil, plus extra to serve

1 large onion, roughly chopped

6 garlic cloves, finely sliced

2 tsp smoked paprika, plus extra to serve

30g pack flat-leaf parsley, stalks finely chopped, leaves chopped

400g tin plum tomatoes

400g tin chickpeas

500g pack frozen hake fillets

½ x 270g ciabatta, cut into 8 slices

½ lemon, juiced, plus wedges to serve 2 x 70g packs pitted green olives with basil and garlic, roughly chopped 4 tbsp aioli (optional)

1 Heat 2 tbsp oil in a casserole dish or large heavy-based saucepan over a medium heat. Fry the onion and garlic for 10 mins until softened.

2 Stir in the paprika and parsley stalks, then the tomatoes, the chickpeas with their juices and two tins of water. Season, then bubble briskly for 25 mins, stirring now and again, until reduced by a third.

3 Place the fish fillets into the stew, cover and simmer gently for about 15-18 mins until faky and piping hot.

4 Meanwhile, preheat the grill to high. Put the ciabatta on a baking tray and drizzle with 1 tbsp oil. Grill for 1-2 mins each side until golden.

5 Stir the lemon juice and olives through the stew with most of the chopped parsley. Divide between bowls, top with toasted ciabatta, spoonfuls of aioli, if using, a pinch more paprika and the remaining parsley. Serve with lemon wedges.

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

Spanish-stylefish stew

For a twist, fry 200g sliced cooking chorizo in 1 tbsp oil until just crisp. Continue at step 1, omitting the oil. Use this QR code tofindarecipe usingleftover Easterchocinour digitalmagazine. GIVE

Derek Sarno

LIVING ON THE VEG

Plant pioneer Derek Sarno shares a crowd-pleasing centrepiece packed with layers of umami flavour

With layers of sweet potato, a creamy cashew sauce and a crispy onion topping, this plant-based pie ticks all the boxes. ‘This is one of my go-to recipes when I’m entertaining. I like to serve it in the middle of the table and let everyone help themselves,’ says Derek. The key? Cutting the sweet potato slices as thinly as possible. ‘That’s what gives you those wicked layers, and allows the potatoes to really soften in the sauce.’

MISO SWEET POTATO PIE WITH CRISPY ONIONS

Serves 8

Takes 1 hr 45 mins plus cooling

Cost per serve 66p

100g cashews

4 large garlic cloves, peeled but left whole 100g carrots, scrubbed and roughly chopped 650ml unsweetened soya milk-alternative

1 tbsp white miso paste

1 tbsp nutritional yeast

2 tsp sea salt flakes

1½ tsp ground black pepper

½ tsp smoked paprika

¼ tsp cayenne pepper

2cm piece ginger, peeled and grated

1 lime, juiced

5g fresh rosemary, leaves picked and finely chopped 2kg sweet potatoes, peeled

2 small onions, very thinly sliced

1 tbsp olive oil, plus 1 tsp for greasing

1 Put the cashews, garlic and carrots in a medium saucepan, cover with 1ltr of water and bring to the boil. Reduce the heat to a simmer and cook for 15 mins until all the ingredients are soft. Remove from the heat, drain and rinse. Tip into a blender with 4 tbsp of the soya drink and blend to a paste, then slowly add the remaining soya drink while the machine is running until fully incorporated and smooth. In a

small bowl, mix together the miso, yeast, seasoning, spices, ginger, lime juice and rosemary with 4 tbsp of the cashew sauce, then add to the rest of the sauce in the blender and blitz until combined.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Slice the sweet potatoes as thinly as you can using a mandolin or potato peeler. Toss the slices with half of the sauce in a large bowl to coat.

3 Grease a 22 x 30cm ovenproof dish with the 1 tsp oil and spread out the potato slices and sauce evenly throughout the dish, keeping the slices as neat as possible and the top layer level. Pour the remaining sauce over the top.

4 Mix the onions with the olive oil, then spread evenly over the top and cover loosely with foil, trying to not let the foil touch the onions.

5 Bake for 45 mins until tender throughout and a skewer goes easily through the potato. Uncover and roast for a further 15-20 mins to brown the top and crisp the onions. Remove from the heat and leave to rest for 20 mins, then slice and serve.

Each serving contains of the reference intake. See page 105. Carbohydrate 59g Protein 9g Fibre 11g 1 of your 5-a-day; low in saturated fat; source of vitamin C

COOK’S TIP

For a colourful side dish, fry finely chopped chilli, ginger and garlic in olive oil until aromatic but not coloured. Add sliced kale and stir-fry until tender.

ÔThis is going to be at the centre of my Easter table. It looks great, tastes even better, and the oven does most of the hard work for you. Result!

Derek Sarno, Tesco’s director of plant-based

innovation

Cheers to Easter!

Make your meals even more special with the perfect wine pairing

Lovely with a lamb lunch

A subtle and smooth Pinot Noir from New Zealand’s most awarded winery. Sourced from the mountainous Central Otago region, this wine has an elegant concentration of juicy red fruit aromas and a long, velvet-smooth finish. The ideal pairing for Easter lamb –try it with our Salted honey lamb recipe, p28.

Tesco Finest Central Otago Pinot Noir, £13

Fab with fish dishes

A light, refreshing wine with flavours of pear and citrus and delicate floral aromas. This great-value bottle matches well with roasted fish and seafood but is suitable for vegans as well.

Tesco Soave, £4.50

Perfect with fruity desserts

A pale and fruity rosé with fresh aromas of strawberries, raspberries and a refreshing crisp finish. This is great as a partner to fruity desserts: try it with our Chocolate marbled meringues with rhubarb and raspberry compote, p36.

Wairau Cove Rosé, £7.50

Best with beef

This exclusive Rioja produced from hand-harvested Tempranillo grapes is carefully aged in fine oak barrels, and has an intensely concentrated flavour of raspberry with layers of oak and spice.

Tesco Finest Rioja Reserva, £8.50

Here comes the sun

Thinking ahead to barbecue season?

Us too… which is why we’re already planning our ultimate burger, starting with these Tesco Finest burgers and top grilling tips

These burgers are made with two perfectly seasoned prime cuts of Aberdeen Angus beef. Tesco combines the succulent flavour of chuck steak with the melting, meaty texture of brisket for a patty with the ultimate impact.

TOP TIPS FOR COOKING THE PERFECT BURGER

Keep flipping It’s a myth that burgers should only be fipped once during cooking. While it is true that if you try to turn them too soon they’ll stick, fipping more frequently past this point encourages more even cooking. Keep it covered If cooking on the barbecue, covering it while cooking will help keep in steam and moisture. Don’t be tempted to press down on the burgers

with a spatula as this will only squeeze out the juices. Give it time to rest Letting your burgers rest for a few minutes between cooking and serving allows time for the juices to reabsorb into the meat.

Tesco Finest The Ultimate Brisket & Chuck Burger 2-pack 340g, £3 (88p/100g)

Step-by-step

Chocolate marbled meringues

Resistance is futile with this stunning dessert –and it makes the most of seasonal rhubarb too!

CHOCOLATE MARBLED MERINGUES WITH RHUBARB & RASPBERRY COMPOTE

Serves 10

freeze compote only

Takes 1 hr 40 mins plus 2 hrs cooling Cost per serve £1.23

150g classic dark chocolate 74% cocoa, broken into small pieces

6 medium egg whites

200g caster sugar

150g light brown muscovado sugar

2 tsp cornflour

2 tsp white wine vinegar

For the compote

1 orange, zested

1 vanilla bean pod, halved lengthways, seeds scraped out (or 1 tsp vanilla bean extract)

150g caster sugar

400g rhubarb, cut into 3cm pieces 250g pack fresh raspberries

1 Preheat the oven to gas ½, 120°C, fan 100°C. Melt 80g chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water. Stir occasionally until smooth, then remove from the heat. Set aside to cool for 10 mins.

2 Line 2 large baking sheets with nonstick baking paper. Put the egg whites in a mixing bowl and whisk for 2-3 mins until soft peaks form (see pic A, right). Add the sugars, 1 tbsp at a time, whisking after each addition (pic B). Add the cornflour and vinegar, then whisk for 5 mins or until the meringue is thick, glossy and forms stiff peaks.

3 Drizzle half the melted chocolate over the meringue mix (pic C). Without mixing (it will swirl in as you spoon it), spoon half the mixture in large dollops onto the baking sheets to make 5 large meringues (pic D).

4 Drizzle the remaining chocolate over the meringue mixture in the bowl. Spoon out 5 more meringues. Bake for 1 hr, then turn off the oven, open the door slightly and leave to cool fully for 2 hrs (pic E).

5 Meanwhile, make the compote. Put the orange zest, vanilla seeds, caster sugar and 300ml water in a saucepan over a low heat. Stir for 2-3 mins until the sugar dissolves.

6 Add the rhubarb and poach gently for 5 mins or until soft but still holding its shape. Use a slotted spoon to transfer the rhubarb to a plate, then boil the poaching liquid rapidly for 5-10 mins until syrupy (pic F). Remove from the heat, add the raspberries and the poached rhubarb to the syrup, then leave to cool completely.

7 Melt the remaining 70g chocolate as in step 1. Serve the meringues topped with a large spoonful of compote and drizzled with the melted chocolate.

A WHISKING TO SOFT PEAKS

Use a large, very clean non-plastic bowl to whisk the meringues – any grease in the bowl can stop the egg whites from whipping effectively.

C ADDING THE CHOCOLATE

Make sure to let the chocolate cool before you add it to the egg mixture: you don’t want cooked egg white! Use a spoon to drizzle it evenly over the meringue in a zigzag pattern.

E BAKING THE MERINGUES

Leaving the cooked meringues in the oven to cool down helps them to really dry out and develop a crisp crust; it also prevents them from becoming sticky.

B ADDING THE SUGAR

Don’t add the sugar too quickly as that can make the egg white collapse. Adding the cornflour and vinegar gives a softer, slightly chewy meringue, and also helps to stabilise the mixture.

D SHAPING THE MERINGUES

Use a tablespoon to dollop out spoonfuls of the mixture onto the baking paper, being careful not to over-swirl the chocolate. Space them out evenly as they will spread a little while they cook.

F MAKING THE COMPOTE

Rhubarb cooks quickly: poach it over the lowest heat until a sharp knife easily pierces the batons. Storing the rhubarb in its poaching syrup will bring out even more of its vibrant pink colour.

What it means to me

Eid al-Fitr

On 2 May, millions of Muslims will mark the end of Ramadan by celebrating Eid al-Fitr. We asked three foodies what they’ll be feasting on

‘GHRIBA IS THE ICONIC MOROCCAN COOKIE’

‘In Morocco we also call Eid al-Fitr the “small Eid”. This takes place over three days; on the first day we gather with our direct family for a wonderful, prolonged lunch. During the remaining two days we visit the rest of the family and friends. I chose this recipe because ghriba is simply the most iconic cookie! We always serve it for teatime and you’ll never find a Moroccan teapot that doesn’t have some sort of ghriba next to it. It’s a simple recipe that doesn’t need many ingredients, yet the result is delicious and addictive.’

Nargisse Benkabbou is a chef, food blogger and cookbook author of Casablanca, @mymoroccanfood

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase

Makes 14

Takes 35 mins plus cooling Cost per serve 45p

170g walnut halves

80g caster sugar

200g ground almonds

1 heaped tsp baking powder

½ tsp salt

½ tsp ground cinnamon

30g unsalted butter, softened

2 large eggs

1 tsp orange extract

80g icing sugar, for coating

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper.

2 Put the walnuts and sugar in a food processor and blitz to a

fne powder. Transfer to a mixing bowl and add the other ingredients, apart from the icing sugar. Mix to a smooth, slightly sticky dough.

3 Divide into 14 pieces, roll each into a ball, then roll each ball in icing sugar to coat completely. Transfer to the lined baking tray and lightly press each ball with the palm of your hand.

4 Bake for 15-18 mins, until cracked and frm. Cool on the tray for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.

ÔYou’ll never find a Moroccan teapot that doesn’t have ghriba next to it

Ô

WALNUT & ORANGE GHRIBA

‘THIS DISH REALLY TAKES ME BACK HOME TO SENEGAL’

‘The date of Eid al-Fitr changes every year as it’s based on the Muslim calendar. After praying in the mosque, we get together with family and friends to celebrate and feast. At my house, I always cook and we have a fiesta. We are really grateful to eat food, especially after fasting for a month. It’s a very special time to be together and eating during the day. Lamb toufe is what most people eat for Eid in Senegal (it can also be made with chicken), and the dish really takes me back home. It’s simple and easy to cook, but really tasty.’

Khadim Mane is the head chef at Little Baobab, a Senegalese pop-up in London, @LittleBaobabUK

‘WE HAVE A BIG FEAST WITH FAMILY AND FRIENDS’

‘Eid al-Fitr is also known as the “festival of breaking the fast”. It’s a special occasion that marks the end of Ramadan, a month of intense fasting for us Muslims. We celebrate the morning of Eid with a special congregational prayer, followed by a big feast with family and friends. One of the sweet delicacies that my family enjoys is Seviyan kheer – a delicious Pakistani dessert made with milk and wheat vermicelli, and flavoured with spices like cardamom and saffron. I top mine with grapes and pomegranate seeds. It’s very creamy and rich making it the perfect treat to finish the festival.’

Rabia Rashad is a halal food blogger and YouTuber, @hungryforgoodies

ScanthisQRcodeto findKhadimandRabia’s traditionalEidal-Fitr recipesinour digitalmagazine. GIVE ME MORE!

PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

That’s dinner sorted

One-tray wonder

A home-cooked family dinner on the table in just 30 minutes, with minimal washing up? It’s as easy as one, two, three

Life’s busy and you just want to eat a decent meal at home with minimal prep and washing up… Well, we have a brilliant and tasty solution – for those hectic days when you don’t have time to cook from scratch, check out the Tesco & Jamie Oliver 123 Traybake range. For just £8*, Clubcard members can mix and match a selection of delicious bases, hero ingredients and sauces. All you need is a large roasting tin – let the oven do the hard work and you’ll have a tasty dinner for four on the table in 30 minutes. Better still, whatever combo you pick, each portion will include at least 2 of your 5-a-day. The hardest part is deciding which three items to try first…

BASE + HERO + SAUCE

WHAT’S ON THE MENU?

There are dozens of combos to mix and match from the Tesco & Jamie Oliver 123 Traybake range, including these:

Pick your base

JAMIE LOVES...

…pairing Lemon & Herb Seasoned Salmon Chunks with Herby Baby Potatoes & Veg and Super-Green Veg Sauce.

Herby Baby Potatoes & Veg 800g, £3.50 (44p/100g). A classic mix of potatoes and veg in a lemon & herb dressing.

Golden Veggie Rice 800g, £3.50 (44p/100g). Longgrain rice and red quinoa team up with a variety of colourful veg.

Add a hero

Spiced Potatoes & Cauli 800g, £3.50 (44p/100g) Add a kick of spice into your traybake with this seasoned base mix.

Lemon & Herb Seasoned Salmon Chunks 367g, £5 (£1.36/100g). The zesty dressing gives this skinless salmon extra zing.

Super-Green Veg Sauce

500g, £2.75 (55p/100g)

A minty pea and spinach sauce with vintage Cheddar for extra flavour.

Lemon & Herb Chicken

Breast Chunks 350g, £5 (£1.43/100g). Enjoy tender chunks of skinless freerange, corn-fed chicken.

Finish with a sauce

Creamy Tomato & Butternut Sauce 500g, £2.75 (55p/100g). Full-fat mascarpone soft cheese gives this its creaminess.

Lightly Spiced Falafels 304g, £5 (£1.64/100g). This vegetarian choice is made with chickpeas, broad beans, onion and spices.

Mild & Fragrant Curry Sauce

500g, £2.75 (55p/100g). A gently spiced coconut sauce made with tomatoes and chickpeas.

* Available in selected larger stores while stocks last. Clubcard/app required. Meal Deal includes a base, a hero and sauce. Serving suggestion. Excludes Northern Ireland

GET AHEAD

Make the undecorated cupcakes a day ahead. Keep assembled cupcakes for up to 2 days in an airtight container.

Veg patch bakes

Make 5-a-day fun with these easy recipes that are affordable and a great way to prevent food waste

SAVOURY CARROT CUPCAKES

Makes 12 freeze undecorated cupcakes

Takes 40 mins Cost per serve 21p

250g plain flour

2 tsp baking powder

100g reduced-fat salad cheese, crumbled

250g (about 3) carrots, scrubbed and grated

3 spring onions, sliced

3 large eggs

150g low-fat natural yogurt

3 tbsp sunflower oil

For the topping

1 tsp caster sugar

1 tsp white wine vinegar

1 medium carrot (about 80g), scrubbed and peeled into 5cm ribbons

180g reduced-fat cream cheese

50g low-fat natural yogurt

½ tsp Marmite or yeast extract

5g fresh chives, snipped (optional)

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

2 Mix the flour and baking powder in a large bowl. Stir in the salad cheese, grated carrot and spring onions. In a separate bowl, beat the eggs with the yogurt and oil until combined; pour into the bowl with the dry ingredients. Gently mix.

3 Divide between the paper cases, then bake for 20 mins until risen and springy to the touch. Allow the cakes to cool for 5 mins, then place on a wire rack to cool completely.

4 Meanwhile, mix the sugar and vinegar in a bowl and add the carrot ribbons. Set aside for 15 mins.

5 Mix the cream cheese, yogurt and Marmite to make a spreadable mixture. Spoon over the muffins and top with the pickled carrot ribbons and chives, if using.

CHEESE & SPRING ONION GALETTES

Makes 4

Takes 45 mins plus 30 mins chilling Cost per serve 99p

200g wholemeal plain flour

80g white plain flour, plus extra for dusting

5 tbsp olive oil

125g low-fat natural yogurt

For the filling

100g bunch spring onions, trimmed 220g baby spinach

100g mangetout, trimmed and halved lengthways

1 egg, beaten

125g 50% reduced-fat mature cheese, grated

1 Mix the flours in a mixing bowl. Make a well in the centre, add 4 tbsp oil and the yogurt and use a table knife to mix. Add 2-3 tbsp water, 1 tbsp at a time, to bring everything together in a soft dough, taking care not to overwork. Wrap in clingfilm and pop in the fridge for 30 mins.

2 Meanwhile, make the filling. Cut half the spring onions into 10cm pieces; set aside. Slice the remaining onions. Put the spinach in a colander

and pour over a kettleful of boiling water to wilt. Set aside for 2 mins, then squeeze out the excess liquid. Heat ½ tbsp oil in a frying pan over a medium heat and fry the sliced spring onions and mangetout for 5 mins. Transfer to a bowl and mix with the spinach, egg and cheese.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the pastry into 4, then roll out each piece on a lightly floured surface to roughly a 20cm circle. Arrange on 2 large, lined baking sheets (don’t worry if they overlap a little). Spread the filling in the middle of the pastry circles, leaving a 3-4cm border. Top with the reserved spring onion pieces.

4 Fold the pastry border over the edges of the filling to hold in place, then brush with the remaining oil. Bake for 18-20 mins until the pastry is golden and cooked through. Serve warm or make up to 1 day in advance and store in the fridge.

BEETROOT & MINT SODA BREAD ROLLS

Makes 8

Takes 35 mins

Cost per serve 26p

400g white plain flour or bread flour

1 tsp bicarbonate of soda

1 tsp fine salt

150g raw beetroot (1 medium beetroot), scrubbed and grated

5g fresh mint, finely chopped 400-450ml buttermilk

1 tbsp poppy seeds (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the flour, bicarbonate of soda and salt in a mixing bowl, then stir in the beetroot and chopped mint. Use a table knife to stir in enough buttermilk to almost bring everything together.

2 Turn out the dough onto a lightly floured surface, then use your hands to bring the mixture to a soft dough. Divide into 8 rounds and place on a lined baking sheet. Use a sharp knife to cut a small cross in the top of each roll, cutting halfway down the roll but not all the way to the base. Top with the poppy seeds, if using.

3 Transfer the rolls to the oven and immediately reduce the temperature to gas 4, 180°C, fan 160°C. Bake for 15 mins until risen and the rolls make a hollow sound when tapped on the bottom. Use a clean tea towel to turn the rolls upside down, then return to the oven for 5-7 mins for the bases to crisp. Soda bread is best eaten fresh but can be kept for up to 3 days

and reheated in a low oven before eating.

Tried it, liked it Meal

Our tester this month is Phoebe, who lives with her husband and their two young children.

‘Our two-year-old loves food but can be hitand-miss when it comes to vegetables, so she’s the one I was looking to impress,’ said Phoebe. ‘These were so easy (on my time and my purse!) and packed with veg. I loved the fresh herbs and zesty elements that lifted the dishes to another level, and I’ll definitely be incorporating some recipes and ideas into my weekly menus.’

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.

One affordable shop buys all you need to cook five filling one-pot family meals

x DINNERS 4 x SERVINGS

Products shown for illustrative

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

SHOPPING LIST

2 limes

4-pack Suntrail Farms lemons

30g pack fresh coriander

30g pack fresh basil

60g pack red chillies

1 garlic bulb

1kg pack Redmere Farms onions

100g bunch spring onions

3-pack Nightingale Farms

peppers

2 aubergines

500g loose sweet potatoes

500g pack Redmere Farms

fresh greens

500g pack baby spinach

180g pack sweet chilli sauce

500g pot Creamfields low-fat

natural yogurt

210g pack Creamfields

mozzarella

1kg pack chicken thighs

400g crusty white bloomer

200g tin Danish ham

418g tin pink salmon

400g tin Grower’s Harvest

kidney beans

2 x 400g tins butter beans

4 x 400g tins Grower’s Harvest

chopped tomatoes

500g pack Hearty Food Co

spaghetti

2 x 250g pouches wholegrain

microwave rice

30g pack fajita seasoning

14g jar oregano

200g pack Stockwell Co salted

peanuts

1kg pack frozen garden peas

+ FROM YOUR STORECUPBOARD

Vegetable oil, olive oil, reduced-salt chicken stock cube, caster sugar

TAKE THE MEAL PLAN CHALLENGE!

Getting all five weeknight family dinners sorted in just one shop is a game-changer – it’ll save you money and time. Find lots more family meal plans for under £25 at tes.co/5under25

CHICKEN FAJITA TRAYBAKE WITH PEA ‘GUACAMOLE’

Serves 4 Takes 45 mins

1kg chicken thighs

500g sweet potatoes, scrubbed, trimmed and cut into wedges

1½ tbsp vegetable oil

2 small or 1 medium onion, sliced

3 mixed peppers, sliced 30g pack fajita seasoning

400g tin kidney beans, drained and rinsed

320g frozen peas

100g low-fat yogurt, plus extra to serve (optional)

1 lime, ½ juiced, ½ cut into wedges

1 red chilli, finely sliced 15g fresh coriander, leaves picked

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken thighs and sweet potato wedges into a large roasting tin (about 40 x 50cm) and drizzle over 1 tbsp oil. Toss to coat, then arrange the chicken thighs skin-side up. Roast for 15 mins.

2 Add the onions and peppers to the tin. Sprinkle over the fajita

seasoning and remaining ½ tbsp oil, then toss to coat well. Arrange everything in an even layer if possible, or arrange the chicken thighs on top. Roast for 20 mins until the sweet potatoes and peppers are tender. Scatter the kidney beans around the chicken, give everything a stir and return to the oven for 5-10 mins until the beans are hot and the chicken is cooked through.

3 Meanwhile, blanch the peas in boiling water for 3 mins; drain, then transfer to a jug. Add half the lime juice and 2 tbsp yogurt. Blitz with a stick blender to make a chunky paste, then transfer to a small bowl. Put the remaining yogurt in a separate small bowl.

4 Squeeze the remaining lime juice over the traybake and serve with the pea ‘guacamole’, yogurt, lime wedges, chilli and coriander alongside so everyone can help themselves.

serving contains of the reference intake. See page 105.

‘We missed the tortilla wraps, but it was easy to make and the pea guacamole was a hit

HAM & PEA MINESTRONE

Serves 4

Takes 20 mins

1 reduced-salt chicken stock cube, made up to 1ltr 250g fresh greens, washed and thinly sliced, thick stems discarded 200g tin Danish ham, cut into 1cm cubes

4 spring onions, sliced 320g frozen peas

150g spaghetti, broken into pieces 10g fresh basil, roughly chopped

½ lemon, zested and juiced

2 tbsp olive oil

½ crusty white bloomer, cut into 8 slices

1 Bring the stock to a simmer in a large, lidded saucepan over a

BUTTER BEAN & TOMATO STEW WITH GARLIC BREAD

Serves 4 freeze stew only Takes 30 mins

3½ tbsp olive oil

1 onion, finely chopped

4 garlic cloves, crushed

2 x 400g tins chopped tomatoes

1½ tsp dried oregano, plus an extra pinch

1 lemon, zested, plus 1 tbsp juice

½ tsp caster sugar

2 x 400g tins butter beans, rinsed and drained

200g baby spinach leaves

½ crusty white bloomer, cut into 8 slices

10g fresh basil, finely chopped

medium heat. Stir in the fresh greens and the ham, simmer for 2-3 mins until the greens start to soften, then stir in the spring onions, peas and spaghetti. Bring back to a simmer, then cook, covered, for a further 8-10 mins until the pasta is cooked, and the greens are tender.

2 Meanwhile, mix the basil, lemon zest and juice, and olive oil in a small bowl. Swirl the favoured oil into the soup and serve with crusty bread.

Each serving contains

of the reference intake. See page 105.

ÔWe were dubious about the tinned ham, but pleasantly surprised! The lemon and basil oil was a revelation – and everyone loved it

1 Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion with a pinch of salt for 6-8 mins until tender. Add half the garlic, fry for 30 secs, then add the tomatoes, swirl each can out with 50ml water and add to the pan with 1½ tsp oregano. Simmer for 10 mins until the sauce thickens slightly. Add the zest and juice, sugar, beans and spinach; stir until the spinach wilts, then simmer for another 10 mins until the sauce is thick enough to coat the beans. Add a splash of water if the beans look dry.

2 Meanwhile, preheat the grill to high. Grill the bloomer slices for 1-2 mins each side until lightly golden. Mix the remaining 2½ tbsp oil, the garlic, half the basil, a pinch of oregano and some black pepper. Brush over one side of the toasts and grill for 1-2 mins until crunchy and the garlic is fragrant. Stir the remaining basil through the stew and serve with the garlic toasts.

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

Blitz into a grassy pesto with basil, lemon, garlic, olive oil and toasted nuts.

Ô Ô

This was quick and easy, and the garlic bread was a brilliant way to use up less-fresh bread. Next time I’d add grilled halloumi alongside

‘

I’m not a huge fan of aubergine, but loved the mozzarella and fresh basil. I’d make this again but use different vegetables

‘

USE IT UP

Sprinkle over pizza, add to homemade meatballs, or stir into tomato sauces.

AUBERGINE PARMIGIANA ONE-POT PASTA

Serves 4

Takes 35 mins

2 tbsp olive oil, plus 2 tsp (optional)

2 aubergines, cut into 2cm cubes

1 onion, sliced

2 garlic cloves, crushed

1 tsp dried oregano

2 x 400g tins chopped tomatoes

300g spaghetti

210g ball mozzarella, drained and sliced

10g fresh basil, leaves picked

1 Heat 1 tbsp oil in a deep, wide, lidded frying pan or flameproof casserole dish (check the spaghetti fits in widthways) over a medium-high heat. Fry the aubergine in 2 batches with a pinch of salt for 6-8 mins until golden all over. Transfer the first batch to a plate lined with kitchen paper while you cook the second, adding 2 tsp more oil if necessary. Transfer the rest of the cooked aubergine to the lined plate.

2 Reduce the heat to medium, add 1 tbsp oil and fry the onion for 5 mins. Stir in the garlic and oregano, fry for 30 secs, then add the tomatoes. Half-fill each can with water (200ml each), swill and add to the pan. Season and bring to a simmer.

3 Once simmering, add the spaghetti and aubergine, pressing the spaghetti into the sauce to completely submerge. Cover and simmer over a medium heat for 10-12 mins or until the spaghetti is cooked. Stir regularly to separate the spaghetti strands and stop them sticking to the pan. Add a splash more water if the sauce looks too dry before the pasta is cooked.

4 Tear the mozzarella and fold into the sauce before serving so it starts to melt. Scatter with basil to serve.

CHILLI & LIME SALMON FRIED RICE

Serves 4 Takes 25 mins

1 tbsp vegetable oil

4 spring onions, whites and greens separated, both finely sliced

1 red chilli, deseeded and sliced

2 garlic cloves, crushed

2 x 250g pouches wholegrain rice 150g spinach, roughly chopped 418g tin pink salmon, drained, skin and bones removed, fish broken into chunky pieces

3 tbsp sweet chilli sauce

1 lime, juiced 15g fresh coriander, leaves picked (or chopped) 40g salted peanuts, chopped

1 Heat the oil in a large frying pan or wok on a high heat until shimmering. Add the spring onion whites and

the chilli, and fry for 30 secs until lightly golden in places. Add the garlic and fry for another 30 secs, stirring continually, until fragrant.

2 Add the rice, breaking up the grains with your hands as it goes into the pan. Stir-fry for 2-3 mins, breaking any clumps, until the rice is piping hot and the grains have separated. Stir in the spinach and fry for 2-3 mins until wilted.

3 Stir in the salmon, sweet chilli sauce and lime juice. Toss gently to coat everything in the sauce and cook for 1-2 mins until the salmon is piping hot. Scatter with the spring onion greens, coriander leaves and salted peanuts to serve.

Each serving contains

the reference intake. See page 105.

39g Protein 30g Fibre 3g High in protein; low in saturated fat; high in vitamin D; high in vitamin B12

‘We don’t usually go for wholegrains, but the rice added a lovely, nutty taste. This was my husband’s favourite meal, as he loves chillies

Too good to waste

Beef

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

Melt-in-the-mouth roast beef is a classic British favourite – a study last year showed that it even overtook lamb as the nation’s favourite Easter centrepiece*! Despite this, we throw away an enormous £400m worth of beef every year, mostly due to cooking too much or not using it in time** . Follow our tips to help cut down waste and enjoy it for longer.

PLAN AHEAD

Consider how many people you’re cooking for and buy accordingly. As an average, a serving of beef is about 200g, so a 1kg roasting joint would serve 4 with leftovers.

STORE IT RIGHT

Store raw beef on the bottom shelf of the fridge to reduce cross-contamination with other ingredients, and be mindful of the use-by date. If you won’t use it in time, whole joints can be frozen before the use-by date. Cool any cooked leftovers, then store in an airtight container in the fridge for up to two days, or freeze for up to three months.

USE IT UP

FOR TOPSIDE

Cheat’s beef rendang Fry of rendang paste in a large pan. Add coconut milk and diced roast beef; simmer until piping hot and reduced, then add dessicated coconut. Serve with rice.

FOR RUMP

Roast beef bánh mì

Toss carrot and cucumber ribbons with rice wine vinegar and a little sugar to pickle. Pile into baguettes with sliced beef, mayo, coriander, crispy onions and chilli.

47k tonnes of beef are wasted in the UK every year **

STAR LETTER

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

My vegan girlfriend loved the look of Derek Sarno’s Ultimate pancake sandwiches in your February magazine. So on the Sunday before Valentine’s Day, I made them for brunch. She loved them, especially the smoky cheesealternative. We followed this with a lovely walk, where she proposed – and I said yes! I like to think the pancakes sealed the deal, so thanks!

Faworki [the Polish twists from February] made for first time today for #FatThursday Lovely bites.

Can’t stop eating! @SueFoster50

Bex,viaemail

YOU’RE NOT ALONE

I want to commend you for Womenof theirWord(February). The positive way the article dealt with the impacts of the menopause let women know there is a route out, and that life can be wonderful again. Julie,viaemail

With a storm coming this afternoon, I’ve made this no-prove Seeded soda bread, from Tesco magazine (February). It’s for tea with homemade soup, and ginger sponge for pud. Yum. @enamay365

You’ve been loving our Sweet potato & spinach curry recipe from In season in the February magazine, and it’s not hard to see why! Sally from Didcot says, ‘The curry was a hit with my fussy teenagers’, while Robyn from Oxford says, ‘Making the curry paste was effortless’.

The last two dinners have come from #tescomagazine –really good recipes in February. Beef brisket ragu and these amazing tacos from the same meat with a few extra ingredients. Well worth a go! @bridgetheff27

I love that sense of anticipation April brings – it’s getting warmer and it’s time to refresh what we’re eating. These are recipes to help you push the reset button and blow away the cobwebs. Enjoy!

Don’t miss Jamie’s third recipe, Cheat’s fish pie – visit tes.co/ cheatsfishpie.

SUPER SPRING IDEAS Jamie’s

Jamie focuses on delicious seasonal produce, with a few storecupboard staples, used in fresh and exciting ways

HOT

CROSS BUN BREAKFAST PUDDING

WITH A CREAMY BANANA YOGURT

Serves 2

Takes 10 mins

Cost per serve 59p

3 free-range eggs

2 leftover hot cross buns 20g leftover Easter egg or milk chocolate

2 ripe bananas (at least 160g) olive oil

1-2 pinches of ground cinnamon

2 tbsp natural yogurt

1 tsp clear honey

20g flaked almonds (optional)

1 Beat the eggs in a large bowl, tear in the hot cross buns, then snap in the chocolate. Gently mix together until everything is coated in the egg, then leave to soak.

Peel and slice one of the bananas. Preheat the grill to high.

2 Wipe a 24cm ovenproof frying pan with a little olive oil and place on a medium heat. Pour in the bun mixture, spreading out to cover the base of the pan. Decorate the top with the banana slices and cook for 3 mins until the pudding has a nice crispy bottom.

3 Meanwhile, peel the remaining banana and mash in a small bowl with a fork. Sprinkle with a pinch of cinnamon, then stir in the yogurt.

4 Drizzle the pudding with the honey, sprinkle over the almonds (if using) and pop under the grill for 5 mins or until the top is beautifully golden – keep an eye on it.

5 Serve with a dollop of yogurt and an extra pinch of cinnamon, if you like.

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

‘This is a really fun Easter Monday brunch that uses up leftover hot cross buns and Easter egg chocolate. You can easily batch it up, depending on how many you have to feed, and mix and match the favourings – get creative!’

‘This cheerful salad is brilliant for this time of year – it’s simple, seasonal and satisfying. You could prep all the elements ahead and throw them together when you’re ready to eat. The dressing will keep in the fridge for a week’

Fresh and simple

ASPARAGUS NIÇOISE WITH A QUICK MUSTARD DRESSING

Serves 2 Takes 20 mins

Cost per serve £2.87

4 large free-range eggs

250g asparagus

160g ripe mixed-colour cherry tomatoes

2 heaped tsp Dijon mustard

olive oil

red wine vinegar

6 pitted black olives

145g tinned or jarred tuna in spring water

40g watercress

1 Lower the eggs into a pan of vigorously simmering salted water and boil for 5½ mins exactly.

2 Meanwhile, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes.

3 Put the mustard, 6 tbsp olive oil and 3 tbsp red wine vinegar in a clean jam jar or bowl. Shake or whisk together, then season.

4 When the time’s up on the eggs, remove with a slotted spoon and set aside. Place the asparagus in the water and boil for 3 mins until just tender. Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. Drain the asparagus and toss with the olives, tomatoes and 2 tbsp of dressing, then divide between your plates.

5 Drain and flake over the tuna, top with the egg halves and pick over the watercress leaves. Drizzle with 1 tbsp of the dressing (save the rest for another day) and season with a pinch of black pepper. Delicious with crusty bread.

THE GOOD STUFF

Asparagus is a great source of a vitamin called folate, which helps to reduce tiredness so we feel awake and alert.

HOW TO STORE ASPARAGUS

Ideally you should eat asparagus the day you buy it; otherwise wrap a damp cloth around the stalks and refrigerate.

HERO VEG

HOW TO EAT: ASPARAGUS

• UK asparagus is only available from April to June, so make the most of the short season while you can. There’s nothing better than simply steamed asparagus with a squeeze of lemon juice and a drizzle of good extra virgin olive oil.

• It’s also delicious grilled, roasted or stir-fried.

Asparagus is best cooked quickly so it still has a bit of a bite; or serve it raw, finely sliced or shaved into a salad.

WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s latest book, Together, plus an online class voucher for The Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 6 April 2022. Closes 23:55 on 3 May 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

Quick fix

If you make one change…

…scrub fruit and veg

Put your peeler away and scrub up on your fruit and veg knowledge. With a simple wash and once-over with a scrubbing brush, you can up your fibre intake and reduce your food waste.

Fruit and veg peels are packed with nutrients we might be missing out on by removing them. Unpeeled produce is richer in fibre *, which supports digestion, working as a lubricant to help food travel through our gut more easily.

Good for you and the planet – keeping the skin on your produce also reduces the amount you throw away.

Kiwis

Parsnips

Did you know…?

The peel of some fruit and veg, as well as the flesh, can contain antioxidants such as vitamins C and E. These are essential to balancing harmful compounds called free radicals * in the body. Research suggests that high levels of free radicals may be linked to diabetes and heart disease **

Not every fruit can be scrubbed. Melons, onions, avocado and pineapple need to have their skins removed. Citrus fruits should be zested instead – why not try garnishing wholewheat pasta with lemon zest as a tasty alternative to salt?

Gently scrub fruit and veg under cold water for 30-60 secs using a brush. It may help to soak thicker skins in water for 15 mins first. For firmer root veg, a brush with stiff bristles should do the trick, but be gentler with softer items like mushrooms.

Scrubbing brush, £3

The power of pairings

What is bioavailability and why is it important?

When certain foods are eaten together, they enable our bodies to absorb more nutrients. We look at what these are and how they work.

Meet our expert

Juliette Kellow is a registered dietitian and member of the British Dietetic Association. She works as a consultant and is co-author of Eat Better, Live Longer

‘A food might be packed with nutrients but that doesn’t mean we get it all when we eat it. The amount of a nutrient our body can absorb is called its bioavailability – the higher the bioavailability, the more of that nutrient the body can access. Enjoying certain foods together, while avoiding others, can help maximise the nutrients we absorb. For example, vitamin C in fruit and veg helps us absorb iron from plants such as beans and lentils, while tannins in tea hinder the absorption of iron. Our age, how well we chew food, how it’s cooked and how much processing it’s had also affect the bioavailability of nutrients.’

THE PROBLEM

Beans, seeds, nuts and spinach contain calcium – potentially great news if you don’t eat dairy. But they also contain naturally occurring oxalates and/or phytates that bind to calcium, reducing the amount absorbed.

THE SOLUTION

Vitamin D helps us absorb calcium, so take a daily 10mcg supplement from October to March, when we can’t make it from sunlight*

?

Did you know…?

As we get older, our bodies become less efficient at absorbing vitamins and minerals from food – making it even more important to eat a nutritious and balanced diet in our senior years.

PERFECT PARTNERS

ORANGES

BRAN FLAKES

Vitamin C in oranges helps the body absorb iron from fortified breakfast cereals

GUACAMOLE CARROT STICKS

Fat in avocado helps the body absorb beta-carotene (the plant form of vitamin A) from carrots

OMELETTE CHEESE

3 + + +

Vitamin D in eggs helps the body absorb calcium from cheese

Processing power

The way a food is processed can affect the amount of calories we get from it. Studies show we absorb 25% fewer calories from whole unroasted almonds than almond butter** Processing the nuts breaks down the cell walls, so the calories are more accessible.

Fiction v fact

Fiction Cooked veg is less nutritious than raw veg.

Fact Cooking can help us absorb more nutrients from some veg such as carrots because it softens the tough cellular walls, allowing better access to the nutrients.

Iron & vitamin C

Vitamin C helps the body absorb non-haem iron, which is the type of iron found in plant foods like nuts, seeds and vegetables.

SPICED LENTIL & SPINACH SALAD

Serves 4

Takes 20 mins

Cost per serve £1.09

1½ tsp cumin seeds

2 large oranges

2½ tbsp extra-virgin olive oil

1 tbsp red wine vinegar

pinch of crushed chillies (optional)

2 x 400g tins green lentils, drained

10g fresh fat-leaf parsley, chopped

125g baby spinach

30g walnut halves, roughly chopped

100g soft dried apricots, sliced

75g reduced-fat salad cheese, crumbled

1 Dry-fry the cumin seeds in a small frying pan over a medium heat for 1-2 mins, shaking the pan, until fragrant and a shade darker. Roughly crush with a pestle or the base of a sturdy jar.

2 Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds, reserving about

3 tbsp juice from the chopping board in a bowl. Whisk the oil and vinegar into the juice along with the crushed cumin seeds and chillies, if using. Season to taste.

3 Mix the lentils and parsley with the baby spinach, walnut halves, orange slices and the sliced apricot. Toss with the dressing, transfer to a serving dish and scatter with the salad cheese.

Each serving contains

Spotlight on

Managing stress

In these anxious times, we could all use help to manage our stress levels. Our experts have some helpful tips

Katie’s job as a PR executive was causing her so much stress that in December last year she quit, even though she didn’t have a new job lined up. ‘I was getting crippling stomach aches, had constant brain fog and was bursting into tears randomly,’ she recalls.

While Katie’s experience was extreme, stress is all too familiar to many of us. Symptoms can include mood swings, a lack of concentration or confidence, and a general lack of enthusiasm, as well as headaches, chest pain and stomach pains* .

Stress can cause our bodies to go into ‘fight or flight’ mode in reaction to a perceived threat – our brains preparing us to stand and fight, or run away**. While this was useful in the days of sabretoothed tigers, it’s not so good for meeting deadlines or coping with a pandemic. But there are things you can do to manage stress – and you can start now.

Work-related stress

Like many who started working from home in 2020, Katie noticed her workload spiralling and her working hours creeping up once there wasn’t the boundary of a commute at the end of the day.

‘I was working late every night to clear my to-do list for the next day,’ she says, ‘but it never helped

‘No’ is one of the hardest words for a lot of people. But you can reframe it to an acronym: Negotiation Opportunity

Neil Shah, The Stress Management Society

because the following morning requests would pour in again.’

Neil Shah, chief de-stressing ofcer at The Stress Management Society and author of The 10-Step Stress Solution, says there is a simple way to take control of an overwhelming workload: saying no. ‘It’s one of the shortest yet hardest words in the English language,’ he admits. ‘For a lot of people it’s a real negative. But you can reframe it to an acronym: Negotiation Opportunity.’

Instead of an outright ‘no’ next time your boss asks you to take on yet another urgent task, Neil urges being honest about what you’ve got on your plate so that adjustments can be made. People are often unaware how much you’re juggling – especially when you’re not together.

With creating boundaries, he suggests a ‘virtual commute’ – for example, going for a walk before you start work. ‘When you get back, you’re not arriving at home, you’re arriving at work.

people in the UK have work-related stress at a level that makes them feel ill*

Mentally, you’ve flipped the switch.’ It’s important to do the same at the end of the day too.

Back-to-normality stress

Mental health experts say they’re seeing a rise in stress levels now restrictions have been lifted – it seems ‘back to reality’ might be more of a bump than we realised.

‘I feel panicky,’ says busy mum Cerys***. ‘All the things from prelockdown are creeping back – the stressful mornings, school dropoffs and the rush-hour commute, the pressure to be “doing” all the time. The quieter pace of life suited me and now things are speeding up, it’s overwhelming.’

If that sounds familiar, you’re not alone, says Somia Zaman, a psychotherapist who runs My Therapy Space clinic in Stockport.

‘The thought of getting back out there can be scary,’ she says.

The trick is, again, to create boundaries, but this time by talking to friends and family about it. ‘People are often more understanding than we expect,’ she says. ‘Once you’ve shared your feelings, you’ll feel less pressure to say yes to everything.’

And don’t rush to get back to normal, she says. Make rules –for example, just one social engagement a week. You may find people are grateful to be able to do the same!

Stress busters

Do…

• LISTEN TO MUSIC:

According to scientists, Adele’s hit Someone Like You is one of the best songs for relieving stress† .

• REGULATE YOUR BREATHING: Take deep breaths and focus on this. ‘From the pit of your stomach,’ says Somia, ‘inhale for as long as you can, then exhale for as long as you can. Do this for a few minutes.’

Don’t…

• DROWN YOUR SORROWS: Alcohol disrupts the chemical balance of our brains, making it harder to manage our thoughts and moods†† .

• KEEP IT TO YOURSELF: Experts agree that sharing your feelings with someone (whether it’s a friend, a family member or a professional) is invaluable.

FOR MORE ADVICE

Always seek help if you feel your stress is getting out of control. Speak to your GP or visit nhs.uk/every-mind-matters for loads of practical advice. You can also call the Samaritans on 116 123 for confdential emotional support, 24 hours a day.

At Filippo Berio, we source the finest olive oils from across the Mediterranean.

Working with the same growers over decades ensures excellence, but only when an oil is perfect is it allowed to bear Filippo Berio’s signature.

Find us at your local supermarket today.

My healthy overhaul

‘How can I fuel my body for exercise?’

Every month a dietitian offers quick tips to help ease common concerns

After a few years out, I’ve started to get back into exercise and am training for Race for Life. I’m not sure what to eat before or after I go running – I often feel lethargic beforehand and probably overeat afterwards. How can I feel more energised and look after my body?

Milk and soya milk-alternatives are near-perfect recovery drinks – they contain carbs to restore glycogen (energy) stores and protein to promote recovery.

Marie, 38, a PA from Belfast

Meet our expert

Anita Bean, registered nutritionist and author of The Vegan Athlete’s Cookbook, has some top tips for eating to fuel your body for movement.

Make your own energy balls, with no refined sugar, by blitzing together 150g each of soft dates and almonds, 2 tbsp cocoa powder and 2 tbsp water. Roll into balls, coat with cocoa powder or desiccated coconut and keep in the fridge for up to a week. You can eat these 30-60 minutes before exercise, or as a post-exercise snack.

Cherries and cherry juice contain high levels of anthocyanins, plant compounds that may help reduce soreness. They also have melatonin, which promotes restful sleep.

The optimal amount of protein for muscle recovery is 20g. You can get this from pulses, grains, soya, nuts and seeds (as well as meat, fish, eggs and dairy). A wholegrain pitta with 4 falafel, 2 tbsp houmous and ½ an avocado contains around 20g.

If you need an energy boost, eat a banana before or during a long workout (more than an hour). Bananas contain glucose, fructose and sucrose in combination with fibre, which will give you sustained energy.

If you have any concerns about changing your diet, speak to your GP first.

Charity partnerships

All for a good cause

Vote in store to support your local charities, community groups and projects

Have you ever heard of Tesco Community Grants? They help to fund thousands of local projects across the country. In fact, since 2016 they’ve supported more than 40,000 community groups including 7,500 schools, 3,400 sports teams, 2,000 elderly and vulnerable groups, and 60 projects supporting the LGBT+ community. In total, over £90 million has been awarded in Tesco Community Grants. Tesco wants to carry on making a positive diference – and you can play a part too.

So how does it work?

Charities, community groups and not-forprofit organisations can apply for one of the grants through Tesco’s charity

Get involved

partner, Groundwork. Eligible projects are shortlisted, then every three months you can use a blue token to vote for your preferred community project. Don’t worry,

‘Tesco Community Grants have awarded more than £90 million to local projects since 2016

‘all of the three shortlisted projects receive funding. First place is awarded up to £1,500 (depending on how much they’ve asked for), then £1,000 for second place and £500 for third place.

Vital funds for Search and Rescue

Groups can apply for grants all year round at tescocommunitygrants.org.uk. Tesco is particularly keen to hear from local community groups that help to provide food and/or support children and young people.

In 2021, Berkshire Lowland Search and Rescue (BLSAR) received £1,000 from a Tesco Community Grant to continue its lifesaving work (as well as a £500 grant as part of the Covid-19 Community Fund). This went towards crucial communications equipment so teams could continue improving their emergency response across the county. BLSAR is the oldest lowland search and rescue team in the UK. It works in partnership with Thames Valley Police to locate and rescue high-risk vulnerable missing persons, such as children and those living with dementia.

‘

‘ This grant means a lot because it will go towards vital communications equipment that will lead to the saving of lives in Berkshire

Andrew Viney, fundraising officer at BLSAR

WHAT’S IN STORE

Our pick of the products and trends to support happy, healthy pets

GO NATURAL

Top-quality dog food is so important for good health, which is why Tesco has expanded its range of natural options. Both dry dog food range Nature’s Choice and Denzel’s range of treats and chews (as showcased by our cover star, Bonnie) are made from natural ingredients and are full of the good stuf to fuel a life of adventure.

Nature’s Choice Turkey Dry Food 2kg, £3 (£1.50/kg), and Denzel’s Puppy Bites 100g, £2.50

GIVE ME MORE! +

ExploreTesco’sdogfoodand treatranges,andmuchmore besides,attes.co/petshop

A cut above

Our furry friends can be fussy, but that’s where Tesco can help. Luxury wet cat food Claude’s Bistro 12 x 85g, £3 (29p/100g), offers a wide variety of irresistibly tempting dishes with satisfying textures and tastes containing succulent, tender cuts of meat or fish. Or try wet and dry range Nood, from £3.50, for cats and dogs – premium yet affordable and packed with high-quality ingredients.

SAVE SPIKE!

Help hedgehogs coming out of hibernation with Webbox Hedgehog Food 175g, £1.25 (71p/100g). Tasty and nourishing, it’ll give them a boost!

PETS FOR THE PLANET

Tesco is proud to be the first UK retailer to replace the plastic multipack wrap from own brand pet cans with card, removing 6.9 million pieces of plastic or 105 tonnes. Also, Tesco Complete & Balanced Cat dry range has been switched to paper packaging to make it easier to recycle, and you can now recycle dry dog food and selected pet treats packaging in larger stores.

Exclusive to Tesco

FIT & HEALTHY

A healthy pet equals a happy owner, and it’s easy to keep your furry friend well when you know how. Start with these vet recommended tips

Reward them with Tesco’s revamped recipes in the Tasty Treats range, with Pocket Pillows for cats 65g, 70p (£1.08/100g), and Gravy Bites for dogs 500g, £1 (20p/100g).

CAN YOU GIVE TREATS WITHOUT THEM PILING ON THE POUNDS?

Treats are a great way of rewarding good behaviour as part of a healthy and balanced lifestyle. Vet Dr Carla says, ‘It’s important any extra food we give is accounted for in our pet’s daily rations – so if you’re giving treats, deduct them from their daily food allowance.’ Treats should make up no more than about 10% of your pet’s daily calories.

Veterinary surgeon Dr Carla Murphy BVMS MRCVS works with Vetfone, which provides free pet advice to all Tesco Bank Pet Insurance policy holders.

Keeping them in good shape

Pets can’t tell us how they’re feeling, but we can look out for signs that they are happy and healthy, such as having a shiny coat, fresh breath, and being alert and interested. Vet Dr Carla adds, ‘It’s important they have checkups every six months, as pets’ bodies age more rapidly than ours and small changes can be tricky for us to spot. Problems picked up early by a vet can save a lot of stress and expense.’

59% of UK households own a pet –that’s 34 million animals*

Grooming your pet is a bonding experience that also allows you to pick out twigs, burrs and thorns, keep matts at bay and skin comfortable and healthy

Dr Carla Murphy

Top tip

SHINY COAT FRESH BREATH ALERT & INTERESTED

Look after those gnashers

If a food is labelled as ‘complete’, it will contain all the nutrients your pet needs. Complete & Balanced Nutrition 12-pack, from £2.75 for dog; from £2.65 for cat, has been created by pet nutrition experts to ensure it contains good-quality ingredients and 100% of the daily nutrients your pet needs at each life stage.

Making sure their food is full of goodness is so important, and Nutricat 800g, £2.50 (31p/100g), is available in a range of flavours and provides 100% balanced and tasty nutrition to help keep cats healthy.

A HEALTHY WEIGHT

In the UK, 51% of dogs and 44% of cats are overweight** and this can lead to more serious (and expensive) conditions, such as arthritis and diabetes. Vet Dr Carla says, ‘First, make sure you’re feeding them the right food for their age and following the feeding guides on the packet. Owners feeding a mix of wet and dry food should adjust the amounts accordingly. Always make sure they have access to water.’

IDEAL SHAPE

Wondering if your pet is overweight? Check these silhouettes for guidance…

One major problem that affects both cats and dogs is oral health. Vet Dr Carla says, ‘Teeth need to be brushed daily to prevent plaque and tartar build-up, tooth loss, gum disease and serious health problems, such as some forms of heart disease.’

To keep teeth healthy, regularly give your pet an oral healthcare product to chew on. For dogs, there are 28 Daily Dental Sticks, from £2.95, while for cats there are Purina Dentalife cat treats 40g, £1.35 (£3.38/100g).

Tummy should not bulge out or sag and wobble when they walk.

Ribs and backbone can be felt with a light touch.

Ribs are easily felt without excess fat covering them.

A slight hourglass shape.

If you think your pet is overweight or unwell, always contact your vet first

Valid from 06/04/2022 to 19/04/2022 For use once in store or Tesco.com/groceries

75p off Dentalife ActivFresh Dog Chews

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRJJHF at the online grocery checkout at tesco.com/groceries.

Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions.

Feeding birds

GO WILD

No pet? No problem. Enjoy the beautiful birds just outside your window

Spring is a busy time for birds as they build nests, breed and establish territories. Beccy Speight, CEO of the RSPB (rspb.org.uk), says there’s no better time to enjoy the drama: ‘I love birds, because they’re a bit like watching a soap

Top 5 bird-feeding tips

1. Position feeders near shrubs and trees to offer birds lots of protection.

2. Clean feeders every week to keep diseases at bay.

3. Offer water for drinking, bathing and socialising.

4. Have both hanging feeders and tables to attract different species.

FOODIE FAVOURITES

ROBINS ENJOY… mealworms – they love to eat bugs!

Wild Bird Mealworms 100g, £2

BLUE TITS LOVE… suet balls, as they’re a quick energy source. Wild Bird Suet Tray 300g, £1 (33p/100g)

ATTRACT ALL BIRDS… with a good seed mix.

Wild Bird Everyday Seed Mix 1kg, £1.25

opera, and people find solace in watching wildlife.’ No wonder we’re a nation of twitchers.

But British birds are struggling, as Beccy reports: ‘We’ve lost about 38 million birds in the last 50 years, so it’s really important we do all we can to help them thrive.’ One way we can do that is by feeding them.

5. Let your garden grow wilder to provide natural sources of food and shelter.

YOU DON’T EVEN NEED A GARDEN…

Beccy says you can welcome birds wherever you live. ‘If you have a balcony, put out food and water: you’ll be amazed by the birds you attract. Even with no outside space, you can get great feeders that attach to windows with suckers. They’re brilliant because you get a closeup view of birds. They might take a while to find it, but they’ll get there in the end.’

Mars Petcare UK is contributing £50,000 to support the work of Mars, Incorporated’s coral reef restoration efforts led by the SHEBA® Brand. To find out more about Sheba Hope Grows and our coral reef restoration projects visit https://www.shebahopegrows.com/the-reef-story ©2022 Mars or Affiliates.

WE ARE PLEASED TO BE WORKING WITH TESCO TO RAISE AWARENESS OF THE SHEBA HOPE GROWS PROGRAM

Emotional wellbeing

THE SECRET TO HAPPINESS

Our expert advice will help ensure your pet is content

Esme Wheeler is an animal behaviourist and pet welfare expert for the RSPCA (rspca.org.uk). Here she addresses your top concerns

HOW CAN YOU TELL IF YOUR PET IS HAPPY?

All animals are as individual as we are, so there is no set blueprint for happiness. This is why it’s important to know your pet’s baseline – what they are like in normal circumstances. Any sudden changes in their behaviour could indicate something isn’t quite right.

GUARANTEED JOY-GIVERS

For dogs: Exercise

This is not only important to keep them fit, but for their mental health too. If there’s one thing dogs love to do, it’s sniffing – so take them for a walk to do just that. Plus it gives them the chance to socialise with other dogs: they are pack animals, after all.

For cats: Sleep

Cats need 12-18 hours of sleep a day, and if they don’t get this, it can impact their health and behaviour. Give cats access to a quiet place, preferably up high, that they can retreat to when they want some time alone.

55%

of dogs find it hard to cope when left on their own*

Is your pet anxious?

Lockdowns have meant that pets got used to us being around, so going back to the office could cause them stress. Dogs are sociable, so can sufer from separation-related behaviour, while cats are sensitive to change. These signs could indicate that your pet is anxious:

DOGS Barking or howling; toileting in the house; being destructive; panting; pacing; being unable to settle or sleep; trembling and salivating.

CATS Toileting in the house; over-grooming; being visibly distressed or frustrated.

With thanks to the RSPCA

We all love spending time with our pets, but follow Esme’s advice to help you make the most of it.

1 Provide a predictable and stable home environment for your pet, and always be kind and consistent when interacting with them.

2 If your pet is destructive while you’re out, never punish them – you could make the problem worse.

Keep them calm

If your pet is struggling to cope with you leaving the house, these tips from Esme can help teach them that it’s really OK to be alone and you are always going to come back to them.

FOR DOGS

l Set up a safe space for your dog to be in when you’re out, with a bed, water, food and a toy. You could also leave the radio on to keep him company.

l Start by leaving your dog alone for short periods, gradually building up the time. Never leave your pet suddenly for an extended period –use a dog-sitter instead.

l Give dogs a chew toy to occupy themselves with (chewing is a calming activity for a dog). Or try a puzzle treat dispenser to keep your dog busy while you’re out.

FOR CATS

l Introduce changes to their routines (such as feeding times) slowly, so your cat can get used to them.

l Ensure your cat has a few hiding places and elevated resting spots. This gives them somewhere they feel safe.

l Provide them with a puzzle feeder or a favourite toy, to help prevent boredom.

Looking for treats for those puzzle games? Scrumbles Nibbles

Calming Treats 100g, £2.60, are great for dogs, while cats like Tasty Treats Creamy Treats 5 x 15g, 90p (£1.20/100g)

3

Take your dog for a ‘sniff’ walk when you come home and allow them to lead the way. Spend time playing with them with a toy too.

4 For cats, spend time with them doing whatever it is they like to do, such as playing or being groomed.

5 Always give cats and dogs a safe haven that they can retreat to, where they know they’ll be left alone.

Looking for toys to play with your pet? Pick up these the next time you shop: Good Boy Wagtastic Gnaw-a-Bone Giggler, £4, and Meowee Cat Toy Feather Mice 3-pack, £2.

DON’T FORGET Clubcard Plus subscribers get 10% off Tesco Pet products in store**

(University of Lincoln study 2020).

* Source: 22-55% of general dog population are believed to show signs of separation-related problems

If you notice any change in behaviour, first see a vet –if appropriate, the vet will then refer on to a clinical behaviourist.

Never leave puppies or kittens for any length of time

INSURANCE DEMYSTIFIED

Don’t be put in a spin by the world of pet insurance – we’re here to make everything a little clearer

Tesco Bank’s pet insurance expert Ben Pollard-Mathias answers the big questions

TRUE! Even healthy pets can run up large vet bills

‘Healthy pets are far less likely to need treatment for illness, but accidents do happen – and they can be very costly. It isn’t only the procedure you have to pay for, but also any overnight stays required, which can mount up. This is exactly what pet insurance is designed to cover you for.’

MYTH BUSTED! Pet insurance is really expensive

‘It doesn’t have to be. There is cover out there to match different budgets and needs. So choose a policy that suits your pet’s requirements, then you could select a higher excess to reduce your premium, but this would mean you’d need to pay more if you made a claim.’

‘

DID YOU KNOW? Some policies come with vet support

‘It’s always out of hours when you need to speak to an expert, isn’t it? And that can cause real stress – and expense. But some policies, like Tesco Bank Pet Insurance, come with access to Vetfone offering expert vet nurse support available 24/7, which is great for peace of mind.’

MYTH BUSTED! It’s better to set up a savings account than get an insurance policy

‘This can seem like an appealing option but people can often underestimate how much vet bills cost (see right) and if your pet becomes ill before you’ve saved up a large enough pot, you could face a difficult financial decision.’

TRUE! Most claims are for health issues, not accidents

Why Tesco Bank?

Tesco Bank Pet Insurance offers a range of cover to help suit your needs and budgets, and includes:

• A guaranteed Clubcard discount

• Unlimited access to experts, 24/7, via free phone or video call with pet advice service Vetfone.

• Vet fees could be paid directly to vets. Visit tescobank.com/pet-insurance for more info and to get a quote.

What does treatment cost for a dog?

People can often underestimate how much vet bills cost

‘

‘Sadly, this is the case. In dogs, our most common claims are for growths, cysts or tumours, while in cats it’s for urinary system issues. Some breeds come with more health issues than others, which can become expensive, so always do your homework before buying a pet.’

And, Clubcard members get a £20 Tesco e-Gift Card for buying a new Tesco Bank Premier Pet Insurance policy direct from us. Offer ends 20.05.22. See additional T&Cs below. Use promo code ‘CUDDLE’.

Visit tescobank.com/cutepet or call 0345 246 3840*

Uplifting disinfection all around your home

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

Spring moments

Sunny starts

1 Yellow Wide Stripe Mug, £3

2 Blue Wide Stripe Mug, £3

3 Glass Infuser Teapot, £10

4 Ochre Aura Side Plate, £2

1

Home updates

The joys of spring

Celebrate the season with these bright, uplifting ideas

GARDEN LIFE

Bring nature inside with these charming accessories. Fox & Ivy Sunny Yellow Candle in Bag 165g - Daisy & Rose, £6; Fox & Ivy Refreshing Bird Calendar, £10; Fox & Ivy Refreshing Bird Tealight Holder, £4; Daisy Glass Vase, £7

Great value from £4

COUNTRY STYLE

Short on time to tend to indoor plants? We love this zero-maintenance Candlelight Artifloral Window Box, £14, ideal for cheering up a windowsill or shelf. Continue the spring theme with sunnycoloured crockery and bee motifs. Ochre Aura Side Plate, £2; Bee Mug, £2

IT’S A WRAP

Let sunshine into your bathroom too. Embossed Daisy Hand Towel* , £4, and Bath Towel* , £7; Grey Carved Geo Square Hand Towel, £4; Ochre 100% Cotton Low Twist Hand Towel, £3.50, and Bath Towel, £4.50; and Apricot Supersoft Bath Towel* , £6.50

STYLIST’S PICK

1

Fox & Ivy Sunny Yellow You Are My Sunshine Cushion, £10

RUSTIC APPEAL

Carry the natural theme through with this Fox & Ivy Dreaming Seagrass Candle 430g - Clary Sage & Lemon, £8

SPRING SANCTUARY

It always feels so good to lighten up your bedroom for spring. Give your space some zing without decorating with some fresh new bedlinen and accessories. 1 Fox & Ivy Sunny Yellow Bee Clock, £6

2 Fox & Ivy Bee Embroidery Double Duvet Set; £26

3 Fox & Ivy Sunny Yellow Tufted Daisy Cushion, £9

4 Fox & Ivy Bumblebee Throw, £20

FLOWER POWER

You can’t beat a vibrant bunch of daffs and this chunky, modern vase with dash design is a perfect accessory.

Fox & Ivy Sunny Yellow Blue Vase, £6

EASTER DESERVES

LURPAK®

Mini

Spring finds

Frock stars

Whether you’re on team mini or team midi, we’ve got dresses that everyone will love

TOP TIP

Build up mini dress confidence by layering a jumper and belt over the top, so it looks like a skirt.

Midi

Dress down with a denim jacket and trainers, or add heels for a date-night look

Floral Print Mini Dress, £22

Jacquard Tiered Mini Dress, £22

Mono Aztec Mini Dress, £19

Jacquard Red Midi Dress, £22

Shirred Midi Dress, £25

WASHABLE UNDERWEAR FOR LIGHT LEAKS

TENA Silhouette Washable underwear for light

Try this

LOVE YOUR SKIN

Healthy, glowing skin for spring in five easy steps

Skin is our biggest organ and a brilliant multitasker: it protects the body from UV rays, maintains fuid balance and controls moisture loss, to name just a few functions*. If it’s been a case of out of sight, out of mind over winter, now’s the time to give your skin the care it deserves...

1

GENTLY CLEANSE

SHAVE PROTECTION

Whichever method of hair removal you favour, protect your skin during the process. Shaving is the quickest, but avoid irritation by using a specialist shaving gel and invest in a razor with a fve-blade cartridge to ensure a smooth fnish.

Flamingo Razor Pomelo & Silver, £8; Flamingo Foaming Shave Gel with Aloe Vera 200ml, £5 (£2.50/100ml) 3

Water that’s too hot can strip the good oils from your skin, even if it isn’t prone to dryness or irritation**. Instead, shower (or bathe) in warm water and use a hydrating body wash or gel.

Sanex Zero % Sensitive Skin Shower Gel 415ml, £2 (48p/100ml)

MOISTURISE DAILY GET GLOWING 2

Moisturisers keep the top layer of skin hydrated and lock in moisture. Plus, whether you love a body butter or a dry oil, they feel so nice! Try applying while your skin is damp (but not wet) after a shower, when your skin is most absorbent.

CBD Alchemist Coconut Infusion Moisturising Body Butter 200ml, £5 (£2.50/100ml)

BUFF AWAY 4 5

Dry body brushing feels great because it gives your blood circulation a boost and leaves your skin tingling. As it removes dead skin cells, it can also improve the texture of your skin, which is handy when your spring clothes are making an appearance ***. You can also achieve the same circulation boost with a cold shower. Any takers?

Alice Scott Vegan Dry Body Brush, £4

Glistening skin won’t improve your skin health per se, but self-tan products often have skinenriching ingredients such as vitamin E. Gradual tan is more forgiving than regular self-tan, and using a mitt helps with streak-free application.

Bondi Sands Gradual Tanning Milk 375ml, £12 (£3.20/100ml); Palm Bay Exfoliating Self Tanning Mitt, £2.50

a

mineral boost m mineraal

TOP TIP

Paint your eggs in similar colours to your favourite spring flowers –yellow is always uplifting.

Holiday ideas

Back to nature

Be inspired by spring’s reawakening with these colourful crafts – there’s something for all ages

Turn over to make this and three more crafts

EASTER TABLE CENTREPIECE

You will need Eggs, a cup, food dye, vinegar, a spoon, white paint, paintbrush, feathers in diferent sizes, a glue stick, a container (such as a tray, dish, bowl), a vase or tall glass, moss, sticks or pussy willow, bulbed flowers, spring flowers

1 To dye the eggs, fill a cup with enough boiling water to cover the egg. Add food colouring and 1 tsp of vinegar. Add the egg carefully, using a spoon, then leave to soak for at least 5 mins – or longer if you want a stronger colour. Remove the egg from the cup with a spoon and leave to dry.

2 To decorate the eggs with feathers, first ensure the eggs are clean. Paint them with white paint; they may need a few coats. Leave to dry. Select small feathers that will fit onto each egg. Using a glue stick, apply glue onto the side of the egg. Place the feather (you may need to trim the stem) over the glue and pat in place. Leave to dry.

3 To make the arrangement, start with the vase or tall glass. Remove the bulbed plant from its pot and remove the loose soil. Wrap the roots in moss, then position the plant inside the vase. Add extra moss to cover any soil on show.

4 Place the vase in the centre of the container, then surround the base of it with more moss.

5 Add sticks or pussy willow and decorative eggs around the edges of the container.

6 Carefully remove the tops of some of the coloured eggs and discard the actual egg inside, leaving the coloured shell. Position these around the vase, and place feathers around the egg shells. Pour a little water into the open egg shells to make a little vase, then fill them with small spring flowers.

7 Add more decorated eggs and sticks to the inside of the vase, if there’s space. Now you’re ready to set the centerpiece in place on the table!

TOP TIP

Hang with lots of other strings of bunting for maximum effect.

SPRING BUNTING

You will need Coloured paper, a pencil, a paper punch or scissors, cardboard, sewing machine or a needle and thread

1 Choose your design shape. You can use paper punches to cut out lots of shapes at the same time, or make a template from a piece of cardboard. Draw around the template and cut out enough shapes so you have 4 pieces for each bunting ‘flag’. We have 20 flags, so we cut out 80 paper shapes per bunting strip.

2 Layer up the flags so you have 4 shapes lined up perfectly. Fold the top piece in half, then open it out so you can see where the centre line is.

3 With a sewing machine or needle and thread, sew along the centre line to keep all 4 pieces in place. Leave at least 15cm of thread loose before sewing, and end with 15cm of thread so that you can easily tie the bunting up.

4 Leave a line of thread that’s around 2-4cm long between each set of shapes, and continue sewing until you have no shapes left.

5 Once finished, fold all the shapes along the centre line and fan them out so the flags look 3D. Hang in place with the loose threads.

TOP TABLE

Make meals eggs-tra fun

Easter paper table cover, £1; Easter napkins 20-pack, £1

LEAF WREATH

You will need Thick cardboard, round plates in different sizes, a pen, glue, scissors, evergreen leaves, kitchen paper, acrylic paints, paintbrush, ribbon

1 On the cardboard draw around 2 plates to create a ring shape. Cut out the ring. Repeat this, making 2 more rings, each a bit smaller than the last. Glue the rings centrally on top of each other to create a curved wreath base so the leaves don’t sit flat.

2 Tie a piece of ribbon around the top of the wreath for hanging later.

3 Gather the leaves and dry them with kitchen paper.

4 Split your leaves into 4 groups and paint 3 groups pretty spring colours. Leave to dry thoroughly.

5 To attach the leaves, start at the bottom of the wreath base. Glue leaves at their stem so they are splayed outwards. Add the next layer of leaves so they cover where the first leaves were glued, and so on, until no stems can be seen.

6 Add leaves all the way around until you get to where you started. Tuck the last leaves under the first ones and ensure the cardboard is hidden, then hang your wreath in place.

MINI EMBROIDERY HOOPS

You will need Bright fabric, a pencil, an embroidery hoop (ours are 10cm wide), a needle, embroidery thread, scissors, ribbon, glue

1 Fasten the fabric inside the embroidery hoop.

2 Write your quote in pencil in the centre; use joined-up writing for a handwritten touch. If the words

end up more to one side, then just adjust the fabric inside the hoop so it’s centred.

3 Sew a running stitch along the words, and end with the needle on the top side. Thread the needle through the running stitch to join the line of writing up. Thread from the outside of the letter towards the inside to get a smoother curve to your letters.

4 Alternatively, you can sew another running stitch in between the gaps of the first to join the lines of thread up.

5 Finish by adding a loop of ribbon to the hoop for hanging.

TOP TIP

Choose contrasting threads that will really show up.

It’s all in the details

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

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

*Get the details at tepe.com

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

Shop this

For your little bunnies

From egg hunt supplies to chic-k tableware, these treats will ensure you’ll host the sweetest Easter ever

TABLE STAPLES

Kids’ Crackers 6-pack, £3 Who says crackers are just for Christmas? Decorate your Easter table with these springtime animals.

SPINNING PLATES

Easter Plates

10-pack, £1 Add a spring touch to any picnic with the cutest paper plates. Look out for the matching tablecloth in store.

HANDY HARE

Easter Felt Bucket

Rabbit, £2 Collect chocolate treats in this bun-tastic basket, ideal to use year after year.

PIECE OF THE ACTION

Peter Rabbit Jigsaw Puzzle, £4 Get the whole family puzzling with this 50-piece jigsaw – an easy way to keep everyone entertained.

CLUCK & COLLECT

Mega Egg Hunt 725g, £6 Host the biggest scavenger hunt ever with this kit. Next stop: finding all the best hiding places.

POST-DINNER FUN

Peter Rabbit Who Am I?, £3 Bring your favourite characters to life in this Beatrix Potter-themed guessing game.

TOP TIP

Enjoy the egg hunt but be mindful of pets. Chocolate, especially the darker variety, is toxic to them.

BOWLED OVER

Easter Skittles, £6 Turn up the competition and set up this skittles game at home, for all the fun without the bowling alley price tag. Who’ll get the first strike?

DOOR DECORATIONS

Easter Egg Wreath, £1 Be the most eggs-travagant house on the street with this spring wreath. Hook over doors or lay flat on your Easter table for extra colour.

BOP TO THE TOP

Easter Bunny Boppers, £1

Cheat an Easter bonnet parade with these bright and bouncy deelyboppers.

SPRING CHICKEN

Medium

Easter

Chicken, £3 Cuddle up to the cutest plushie – and look out for his lamb and bunny friends in store too.

CARROT GOLD

Carrot Crackers 4-pack, £6 Great for topping salads – and now tables! These carrot crackers are perfect for your Easter bunnies, and contain trivia cards to test your knowledge.

EGG ON YOUR FACE

Egg Decorating Stickers, £1 Easter is not just about chocolate. Give real eggs a makeover with these funny stickers. They’ll crack you up!

EXPLORE OUTDOORS

Peter Rabbit Egg Hunt, £4 Take your egg hunt into the garden and let little ones search for their favourite characters as well as collecting chocolates.

COOK UP A STORM

Peter Rabbit Baking Set, £6 Kit your mini chef out with this apron set. For an Easter recipe you can bake together, turn to p42.

CHICK THIS OUT

Free From

10 Cluckie Chicks

Adventure Hunt 100g, £3 For an egg hunt that everyone can get involved in!

REMOVES ODOURS PREVENTS COLOURTRANSFER

MULTI POWER

DEEPHYGIENE ACTION*

100%

RECYCLED PLASTIC

LIFE ADMIN

Go green when you clean with our simple, effective tips and tricks that will save you money too

How to organise… … your cleaning cupboard

It’s spring-cleaning season and we’ve got everything you need for your home to sparkle and shine. Turn over for tips that are good for your wallet and the planet.

DECLUTTER

Let’s be realistic, many of those 20 bottles under the sink probably do a similar thing. Reduce the amount of products you store to save money and space. Washingup liquid can clean floors and surfaces too. Also, there’s no reason why most kitchen sprays can’t be used in the bathroom.

SPACE SAVERS

Free up space by hanging overthe-door hooks for a dustpan and brush, spray bottles and rubber gloves. You can even put screw rods, normally used to hang bathroom towels, in your cupboards to hang products.

CLEVER CADDIES

Pop products you rarely use at the back of cupboards, and consider putting things you use more often in a waterproof box or caddy at the front. A great idea in

tight spaces, as you can easily lift out everything at once, instead of reaching in and knocking over bottles and sprays.

GET CREATIVE

Turns out shoe holders aren’t just for shoes. For a nifty storage solution, stash bottles, sprays and soaps in the pockets and hang over a cupboard door. It’s also a good way of keeping cleaning products out of kids’ reach.

WINNING TINS

If you don’t have any pretty storage jars in the house, rinse out a few tins and use them to keep brushes in. It’ll add a pop of colour to a dreary cupboard too.

WHICH CLOTH DO I USE?

For glass Shine mirrors and windows with newspaper – just be careful it doesn’t get too wet as the ink might run.

For spillages

Instead of kitchen paper, use cut-up old T-shirts for wiping work surfaces and floors.

For the planet

Choose unbleached cotton cloths as they’re less likely to release toxins or microfibre particles when washed.

ways with…

Household heroes

Update your cleaning routine for pennies, using things you already have in your kitchen

Cofee grounds

LEMONS

Who knew this fruit-bowl staple was so handy elsewhere?

FRESHEN UP YOUR MICROWAVE

Add lemon slices to a bowl of water and heat for 3 minutes. Leave the bowl inside for 15 minutes, then easily wipe away food stains.

Enjoy your cofee beyond the last sip by saving the grounds. Store in a plastic box and use to scour pots and pans, or add water to turn into a paste and rub onto wooden furniture with a cotton swab (wipe of with a soft cloth) to reduce the appearance of scratches.

Cucumber

Rub a slice over your bathroom mirror before you shower to prevent it from steaming up, or use the skin to reduce the appearance of marks on walls or work surfaces.

Salt

Not just for seasoning your food, salt can help to absorb red wine stains on carpets and upholstery. Sprinkle it over spillages immediately for maximum efect.

Banana peel

REFRESH CHOPPING BOARDS

Sprinkle salt on a wooden or plastic board, let it sit for 10 mins, then rub over the cut side of a lemon. Rinse with water and it should look - and smell - fresh.

Herbs

For fresh-smelling cleaning, mix water, vinegar and fresh herbs – our faves are basil, rosemary and sage. Infuse for a week, strain and decant into a spray bottle.

POLISH METAL

Dip a halved lemon in salt and rub it against metal surfaces to add shine. Just be careful not to use it on plated gold or silver, as it can cause corrosion.

Skins can work wonders on scufed or dusty leather. Use on shoes and furniture, then buf with a cloth to see them shine.

BRILLIANT BICARBI

Swapping bottles for bicarbonate of soda can help you cut down on plastic

Mix 125g with 125ml vinegar, then pour down a drain to unclog.

Wash 200g with whites to brighten them.

Sprinkle over rugs and carpets, wait 15 minutes, then vacuum off to freshen them up.

Bicarbonate of soda, 59p

Your finances

Mind over money

Don't let cash worries bring you down. Our expert is here to help

START SMALL

Gemma Bird (@ moneymumofficial) shares her top tips for developing cash awareness and taking control.

It may be a cliché, but if you look after the pennies, the pounds really will look after themselves. It’s about showing your money a bit of love. Take charge of those seemingly innocent everyday costs and you start to take control of your money. It doesn’t matter what you earn: saving is about what’s going out as well as in. Make that mental switch and you’ll start to see how you can save money every day.

TRACK YOUR SPENDING

Whether you prefer a spreadsheet or a pen and paper, get down all your monthly income and outgoings (they can be estimates). Subtract outgoings from income and this is what you have left. Keep this fgure front of mind when you want to treat yourself, and remember: it’s not about what something costs, it’s whether you can afford it.

TRY A NO-SPEND DAY

Two years ago, I started #gemmasnospendday on social media and I was blown away by the response. The technique is simple: just don’t spend any money for a day. Go for free activities, take your own lunch and hot drinks when you go out. You could do it as a regular thing, weekly or monthly. If you can afford to, put what you would have spent that day into a bank account.

TACKLE DEBT

If you're in debt, don’t panic. Almost everyone is: a mortgage is a debt. It can get out of control quickly and take its toll on your mental health, but there are always roads out. Basic principles include clearing debt before saving, transferring loans and credit cards to cheaper deals, and paying off debts with the highest rates of interest frst. For more advice, go to stepchange.org.

Know your zone

Psychologists say there are four main human behaviour zones when it comes to money:

THE COMFORT ZONE where we’re stuck in a rut of old habits. THE FEAR ZONE where we step out of our comfort zone and accept the need for change.

THE LEARNING ZONE where we start to make a plan of action and gather knowledge.

THE GROWTH ZONE where we start to act and take control. Recognising your behaviour around money can be helpful.

Find more ideas in Gemma’s new book, MoneyMumOfficial:Save Yourself Happy (Hamlyn, octopusbooks.co.uk).

STRETCH YOUR MONEY

Tesco Bank’s Clubcard Pay+ lets you pay, save, and pick up extra points, wherever you shop. Visit tesco.com/clubcardpayplus for more info on its helpful features*

COMPILED BY JO WOODERSON ILLUSTRATION GETTY

*Provided by Tesco Bank and available to Tesco Clubcard members aged 18+. UK residents only. Subject to status. Minimum spend applies when collecting points.

Vileda 1-2 Spray

The spray mop that’s always ready to use. The pad can be washed and re-used up to 200 times.

FOR A HYGIENIC CLEAN

Vileda SuperMocio

3Action XL

Three key cleaning actions for deep down cleaning, non-scratch scourer to tackle stubborn dirt, blue microfibre zone to remove greasy residue and 3D red power dots pick up extra hair and dirt particles.

* See tip on recipe for how to make this vegan

Salsa roja chilaquiles p26

Chocolate marbled meringues

Your recipes

GET COOKING

SNACKS & SIDES

Asparagus ‘cigars’ with whipped feta dip 10

Beetroot & mint soda bread rolls

Braised red cabbage with pomegranate 11 *

& spring onion galettes

carrot cupcakes

MEAT & FISH

Asparagus Niçoise 57

Cheat’s beef rendang 52

Cheat’s sausage, spinach & ricotta lasagne 13

Chicken & watercress baguettes 9

Chicken fajita traybake with pea ‘guacamole’ 47

Chilli & lime salmon fried rice 51

Ham & pea minestrone 48

Hot cross brunch bun 106

Roast beef bánh mì 52

Salted honey & rosemary lamb with roasties & rainbow carrots 28

Spanish-style hake & chickpea stew 29

VEGETARIAN & VEGAN

Aubergine parmigiana one-pot pasta 51

Butter bean & tomato stew with garlic bread 48

Miso sweet potato pie with crispy onions 32

Salsa roja chilaquiles 26

Spiced lentil & spinach salad 61

SWEET TREATS

Cereal milk cheesecakes 26

Chocolate marbled meringues with rhubarb & raspberry compote

Hot cross bun breakfast pudding

Rhubarb crumble bars 12

& orange ghriba 38

Chicken fajita traybake with pea ‘guacamole’ p47

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

Finest moments

The mighty bite

Give the Easter classic a new twist with this indulgent brunch idea

Hot cross brunch bun

Makes 4

Takes 10 mins

Cost per serve £1.25

Halve and toast 4 Tesco Finest Extra Fruity Hot Cross Buns. Meanwhile, heat 1 tsp rapeseed oil in a large frying pan over a medium heat. Fry 8 rashers of Tesco Finest Maple Cured Streaky Bacon, turning occasionally, for 3-4 mins or until cooked to your liking. Drain off most of the fat, then add 1 tbsp Tesco Finest Maple Syrup to the pan. Stir to coat the bacon, then fry for another 30 secs; transfer to a plate and set aside. Wipe out the frying pan, add 2 tsp rapeseed oil and return to a medium heat. Crack in 4 eggs and fry for 2-3 mins until the whites are set and the yolks are still soft. Meanwhile, cut 2 Tesco Finest Tomatoes on the Vine into 8 thick slices; season and set aside. To assemble, arrange 15g watercress across the hot cross bun bases.

Top each with 2 tomato slices, 2 slices of bacon and a fried egg; top with the bun lid.

£1.50 (38p each)

240g, £2.50 (£10.42/kg)*

450g, £1.70 (£3.78/kg)

Tesco Finest Extra Fruity Hot Cross Buns 4-pack,

Tesco Finest Maple Cured Streaky Bacon

Tesco Finest Tomatoes on the Vine

Coming April 2022