Tesco magazine – Christmas 2016

C H R I S T M A S 2 0 1 6

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DELICIOUS FESTIVE RECIPES

CHRISTMAS 2016

TOP EXPERT ADVICE, GORGEOUS DECORATIONS & INSPIRING GIFT IDEAS

T U R K E Y A LT E R N AT I V E S H FA B L E F TOV E R S I D E A S H S H O W STO P P E R P U D S

T E S C O M A G A Z I N E S AV I N G S 40p OFF

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when you buy any Quaker Oat and Fruit Breakfast

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on any Parker IM Premium Pen

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No part or parts of prizes may be substituted for other benefits, items or additions. 3) Coupon may only be scanned once by 5 January 2017; only one entry per household. 4) No purchase necessary. 5) Draw held by 2 February 2017. 6) Winners randomly selected from all entrants. Winning entries drawn by an independent person. The winners will be the first five entries drawn; they will be notified by post within 28 days of the closing date. The promoter’s decision is final and binding. No correspondence will be entered into. 7) Entry implies acceptance of terms and conditions. 8) The winners may be required to take part in related publicity. Winners’ names and counties are available 28 days after closing date; send an SAE to Prize Draws, Tesco magazine, Cedar Communications Limited, 85 Strand, London WC2R 0DW. 9) Promoter is Tesco Stores Ltd, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA. This coupon is and shall remain the property of Tesco Stores Limited and not for resale or publication. Subject to availability, valid in the UK and IOM only.

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…and a warm, mince piefuelled welcome to this, the biggest issue of Tesco magazine ever. Before I had children, I always felt a bit ‘bah humbug’ about even mentioning Christmas before the start of December, but now it’s jingle all the way! Whether you’re a guest or host, there are so many moments to cherish, from creating delicious edible gifts at the kitchen table (Merry Christmas, p160) to averting total disaster by saving the turkey from desiccation (Recipe rescue, p42). Like to plan ahead? Why not try our rum baba bundt cake (Masterclass, p133) or test out some turkey alternatives (Deliciously different, p38)? If you’re more lastminute, Cheat’s Christmas (p110) may be just what you need! However you like to celebrate, have a truly wonderful Christmas – and a peaceful New Year.

7 MENU EDIT

25 VARIETIES

11 THE BREAKFAST CLUB

26 THE MAIN EVENT

Tasty meal ideas to make the most of this issue’s recipes

Delicious morning bites to fuel your present opening

18 IN SEASON

The cream of December’s crop

Our guide to a festive family favourite – nuts An unbeatable festive feast to share with family and friends

37 GAME PLAN

Step-by-step timings for making our Christmas menu

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38

93

77

Sarah Gooding, ACTING EDITOR

Wherever you see this symbol, follow the link to find even more great seasonal food content online at tesco.com/realfood The team EDITORIAL Acting editor Sarah Gooding Deputy

editor Jo Wooderson Features editor Aviva Attias Food editor Elli Donajgrodzki Managing editor Tania Sansom Acting senior sub editor Chris Hughes Sub editors Louise Burfitt, Rob Goodway Editorial Cedar Communications Limited, assistant Bryony Bowie Senior digital editor (food) John Gregory85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editor Tara Booth Content manager Martha Burton Acting social (0)20 7550 8250 Email tesco@ tescomagazine.co.uk Website media manager Pete Ross Creative solutions editor Alison Fordy cedarcom.co.uk © 2016 Cedar ART Art director David Jenkins Senior art editors Nina Brennan, Communications Limited. Tesco David Jackson Senior designer Jade Cooper-Collins Designers Customer Services 0800 505555 Jack Huntley, Alexandra Whitfield Junior designer India Jackson Colour origination by Rhapsody ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby Printed by Eurogravure S.p.A (tescomedia.com) Head of publications Matthew Sims 020 8326 9732 Senior client directors Alan Davis 020 8326 9759, Tom Glenister 020 8326 9751 Client directors Luke Stopher 020 8832 9706, Amanda Crofts 020 8326 9761, Lorraine Davies 01707 370947, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314 172 Promotions and projects managers Susan Leydon 020 8326 9757, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny For more information about McIvor Group art director Iona Newton Acting business director responsible drinking, visit Jessica Haigh Senior account managers Suzanne Ashley-Tagoe, www.drinkaware.co.uk Aisha Singleton Account executive Peter Woodman PRODUCTION Join the conversation Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Jen Bedloe, Martin Boon, Nina Christopher, Tesco magazine, Cedar Communications, 85 Strand, Lyndsay Conway, Natalie Dodd, Frances Ewings, Julie Gilbert, Cate London WC2R 0DW Langmuir, Rachel Linstead, Bruno MacDonald, Michaela Twite, Karen tesco@tescomagazine.co.uk Whitaker and Attalia Yaacov-Hai TESCO Lead publishing manager twitter.com/tescoliving; Emma Burton-Lee Publishing manager Cintia Welch CEDAR twitter.com/tescofood COMMUNICATIONS CEO Clare Broadbent Creative director Stuart facebook.com/tesco Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett

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153 MADE WITH LOVE

Original and fun craft ideas for great gifts and decorations

♥

165 WE CHRISTMAS GIFTS

Your pressie-buying list sorted!

186 TAKE THE PRESSURE OFF

Have a stress-free Christmas

189 BOREDOM BUSTERS

Get the family off the sofa with these fun and affordable activities for all ages

190 WINTER HEALTH HACKS

Handy know-how for a healthier, happier season

IN THE ISSUE

38 DELICIOUSLY DIFFERENT

Gorgeous alternatives to turkey

42 RECIPE RESCUE

How to avert a kitchen crisis

46 STAR BAKE

A festive gingerbread wreath

51 LIFE HUB

COVER PHOTOGRAPHY TOBY SCOTT ILLUSTRATIVE HEADINGS ADAM CARTER COVER FOOD STYLING BIANCA NICE COVER PROP STYLING LUIS PERAL

Everything you need this month

100 SOMETHING FOR EVERYONE

Brilliant Christmas free-from recipes – so no one misses out

121 EVERYDAY EASY

144 THE PERFECT MIX

129 MEAL MATHS

149 MAKE MORE OF IT

Freezable family meals

Classy canapés in minutes

Fabulous festive cocktails

How to transform your leftovers

110 CHEAT’S CHRISTMAS 133 MASTERCLASS Top tricks for crafty cooks

Make a rum baba bundt cake

160 MERRY CHRISTMAS

112 SERIOUSLY GOOD PUDS

136 PARTY TIME

194 RECIPE INDEX

Showstopping desserts

Menu ideas for a wonderful New Year’s Eve gathering

Edible gifts that are as fun to make as they are to eat All of this issue’s recipes

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144

158

105

117

32

83

8 JOIN THE CONVERSATION

Your letters, tweets and emails this month

63 SHARE THE LOVE

How you can help feed those in need this December

65 YOUR VERY OWN CHRISTMAS ELVES

181 BEAUTY HALL OF FAME

71 STEP INTO CHRISTMAS

185 TAKE HOLD

Our experts advise how to pull off Christmas without a hitch

The best festive buys to make your home merry and bright

99 TAKE THE WRAP Creative ideas for using up your leftover gift wrap

We roll out the red carpet to honour these classic beauty icons Our panel tests firm-hold hair sprays for the party season

192 PRIZE DRAW

Your chance to win a magical family holiday to France

5

The expression that started it all for Highland Park, the 12 year old demonstrates rich, well balanced malty tones, with the subtle floral smoke which makes Highland Park such a distinctive single malt whisky.

www.highlandpark.co.uk

GOOD TASTES

The menu edit

To help you make the most of this issue, we’ve chosen recipes we think go together really well to create three delicious meals.

Any other suggestions? Let us know, using #tescomagazine

CHRISTMAS EVE FEAST ’Twas the night before Christmas… Gather friends and family and start the festive feasting with this stylish sharing menu.

• Crispy duck bites p 1 2 9 • S tuffed salmon with mustard-honey leeks p 3 9 • Aperol spritz trifle p 1 1 3

BOXING DAY BUFFET This gorgeous menu is sure to be a hit with guests. After the inevitable Christmas Day indulgence, everyone can dig in as much or as little as they want.

• Savoury cheesecake p 1 0 3 • G lazed ham with roasted plums and green beans p40 • R ed cabbage, pecan and blue cheese salad p 2 1

NEW YEAR’S DAY SPREAD Celebrate the arrival of 2017 – and ease any sore heads – with this delicious vegetarian menu. Cocktails optional.

• C oconut and cranberry mojito p145 • C rustless Stilton and squash quiche p 1 2 3 • Mini winter pavlovas p 1 0 6

PAGE 7

Look out for this icon throughout the magazine For more meal inspiration, visit tesco.com/realfood

7

INBOX

JOIN THE We love to hear from you – get in touch with your stories and snaps

Letters may be edited for length and clarity. *Open to UK residents, 18+. Normal exclusions apply. Send in your letter by 23·55 on 18 December 2016 for a chance to win a Kenwood Electric Spiralizer. One ‘Star letter’ will feature in each issue of Tesco magazine between Christmas 2016 and May 2017. There is one prize to be won in each issue. Promoter: Tesco Stores Limited.

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE

8

Star l et ter HOMECOMING TREAT

CHANGING LEAVES I really enjoyed reading Come on outside (September). Autumn is a great time of year, with cooler weather and colourful trees. There were lots of ideas – many free – and with benefits for everyone. Your article shows that the weather doesn’t have to be warm and sunny to have fun. I can’t wait to get out and start kicking through the leaves!

Theresa Cooke, Staffordshire

My husband has been in hospital for six weeks and he’s been so brave – the only thing he’s complained about is hospital food! He’s coming home this week and I’ve been wondering what to cook, so I was delighted to see an unusual recipe for steak, his favourite, in Tesco Magazine (Everyday easy, September).

Marinating it in Bloody Mary was the perfect romantic twist, as that's been ‘our drink’ since we met. Thanks for the inspiration.

Madelaine Fleming, Edinburgh

Your pics of your favourite Tesco Magazine recipes…

Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk @Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco

FULL OF BEANS I was blown away by your recipe for cold brew coffee (Notebook, September). My love of coffee has quadrupled. Like tending to a new plant, I now patiently cultivate my morning brew.

Tahlia Norrish, Kent BOXING CLEVER Having worked in nurseries, I know that kids’ lunchboxes can often be uninspiring. Back to school (September) offered some exciting ideas for packed lunches that I’ll share with parents I know.

Hilary Turner, Plymouth

Write in and win!

Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Electric Spiralizer.*

‘Bakewell cookies inspired by Tesco Magazine.’ @rachieand

‘My son Ben and I just made the churros from this month’s mag. Yummy!’ @DebbieBetteridg

‘Mackerel on ciabatta, with a tomato and caper vinaigrette. Thanks Tesco Mag.’ @miss_kth

CORRECTION: In our September issue we mistakenly marked a cheesecake containing gelatine (p39) as vegetarian.

We’re sorry for any confusion this caused.

We love seeing your creations! Share your pics with us using #tescomagazine Find all our recipes at tesco.com/realfood

The Colours Plus Kettle can boil enough water for your morning brew in under a minute while saving up to 70% energy.*

. . .

Good mornings Home Made

Selected stores only, subject to availability or online at tesco.com/direct Find out more at russellhobbs.co.uk

*By boiling 1 cup (250ml) vs. 1.7 litres.

PROMOTION 23/11/16 – 02/01/17 J20 4X275ML. SELECTED STORES. DELIVERY CHARGES MAY APPLY.

RISE AND SHINE

BREAKFAST

Make Christmas morning even more magical with these delicious bites that are perfect for eating while opening pressies

AP RICOT-ALM O N D CRU FFIN S A cross between a croissant and a muffin, the cruffin was popularised by Mr Holmes Bakehouse in San Francisco.

1 egg yolk 10g toasted flaked almonds 2 tbsp apricot jam icing sugar, to dust

Makes 6 V Takes 25 mins Cost per serve 54p

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease 6 holes of a 12-hole muffin tin with butter. Unroll the croissant dough and cut the sections into 6 triangles.

Lay them out flat with the long side at the bottom. Cut off the top of each to make 6 strips about 5cm wide (the leftover tops can be used to make mini croissants).

2 In a bowl mix the butter, flour, ground almonds, sugar, vanilla or almond extract and egg yolk into a smooth paste. Put a spoonful onto each pastry strip and

1 x 350g pack ready to roll croissant dough 50g butter, softened, plus extra for greasing 1 tsp plain flour 50g ground almonds 50g golden caster sugar ¼ tsp vanilla or almond extract

spread into an even layer. Roll up each strip into a spiral, scatter with flaked almonds and put in the tin.

Chill for 15 minutes.

3 Remove from the fridge and bake for 15-17 minutes, until the pastry is crisp and golden. Remove each cruffin from the tin with a palette knife. Put the apricot jam into a piping bag with a small nozzle and pipe it into the middle of each cooked cruffin. Dust them with icing sugar and serve warm or at room temperature.

Each cruffin contains Energy

1636kJ 392kcal 20%

Fat

Saturates

Sugars

Salt

24g 11g 17g 1·3g 35% 53% 19% 22%

of the reference intake. See page 194.

Carbohydrate 36g Protein 7g Fibre 1g

For more breakfast recipes, visit tesco.com/realfood

11

S AU S AG E A N D TO M ATO P O P OV E R S Makes 12 Takes 45 mins Cost per serve 38p 24 cocktail sausages 2 tbsp olive oil 150g plain flour 150ml semi-skimmed milk 3 eggs 2 tsp wholegrain mustard (optional) 2 sprigs fresh thyme, leaves only, plus extra to garnish 12 cherry tomatoes, halved

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put 2 sausages into each hole of a 12-hole muffin tin and drizzle with the oil. Bake for 15 minutes, or until lightly golden, turning occasionally.

2 Meanwhile, sift the flour into a large bowl. In a measuring jug, measure the milk and then crack in the eggs, mustard (if using) and thyme leaves, season well and whisk together. Make a well in the centre of the flour and gradually pour in the liquid, whisking until you have a smooth batter.

3 Once the sausages are golden, remove the tin from the oven and quickly fill each hole with batter. Put two tomato halves on top of each.

4 Quickly and carefully put the tin back in the oven and bake for 15 minutes, or until golden and puffed up. Remove from the tin with a small palette knife and serve hot, scattered with the reserved thyme.

Each serving contains Energy

659kJ 157kcal 8%

Fat

Saturates

9g 3g 13% 14%

Sugars

Salt

2g 2%

0¡5g 8%

of the reference intake. See page 194.

Carbohydrate 11g Protein 9g Fibre 1g

12

For more breakfast recipes, visit tesco.com/realfood

RISE AND SHINE

SALMON AND CREAM C H E E S E F R I T TATA Serves 6 GF Takes 25 mins Cost per serve £1·19 1 tbsp olive oil 200g baby spinach 1 x 180g pack hot smoked salmon fillets, skin removed 8 eggs 2 tbsp half fat crème fraîche 2 tbsp chopped dill 2 tbsp light soft cheese

1 Preheat the grill to medium-high. Heat the oil in a 25cm nonstick ovenproof frying pan. Add the spinach and wilt for 30 seconds. Remove from the heat, discard any liquid and season well.

Spread the spinach over the base of the pan. Flake the salmon in bite-size pieces over the spinach.

2 In a separate bowl, whisk the eggs, crème fraîche and dill (reserving a little to garnish) together and season well.

3 Pour the egg mixture over the salmon and spinach and stir to combine, then dot over the soft cheese in small dollops. Scatter with the reserved dill

and then cook over a low heat for 8-10 minutes, until it is just setting on the bottom.

4 Grill for 4-5 minutes, until the top has just set. Loosen the edges with a palette knife and then slide onto a plate. Cut into wedges and serve hot or at room temperature.

Each serving contains Energy

847kJ 203kcal 10%

Fat

Saturates

14g 4g 20% 20%

Sugars

Salt

1g 1%

1·2g 19%

of the reference intake. See page 194.

Carbohydrate 1g Protein 20g Fibre <1g

13

RISE AND SHINE

RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

B AC O N A N D E G G C U P S Makes 12 GF Takes 35 mins Cost per serve 43p 24 rashers streaky smoked bacon butter, for greasing 60g Cheddar cheese, grated 4 tbsp crème fraîche 12 eggs 2 tbsp chopped chives

1 Preheat the oven to gas 6, 200°C, fan 180°C. Fry or grill the bacon for 2 minutes on each side. Grease 12 small, ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon, making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes.

2 Scatter half the cheese over the bases of the dishes, top with ½ tsp crème fraîche, then carefully crack an egg into the centre of each. Scatter with the rest of the cheese, another ½ tsp crème fraîche, chopped chives and seasoning.

3 Bake for 14 minutes, or until the yolk is set.* Leave to cool for 5 minutes, then serve in the ramekins.

Each serving contains Energy

872kJ 210kcal 11%

Fat

Saturates

18g 7g 25% 34%

Sugars

Salt

0g 0%

1·4g 23%

of the reference intake. See page 194.

Carbohydrate <1g Protein 13g Fibre <1g

GET AHEAD You can cover and chill these for up to 2 days after step 2. Just bake for a few extra minutes if cooking straight from the fridge.

Cherry amour Combine two classics with this panettone French toast recipe at tes.co/frenchtoastpanettone 14

Home for Christmas As you get everything ready for the festive season, don’t forget these household must-haves

C R E AT U R E CO MFO RTS You’ll want to spoil every member of your family this Christmas – especially your pets. Some human food can be harmful to animals so, instead of feeding them scraps from the table, stock up on treats made specially for them. Buying a Cat Treat Tin, £2, or Dog Biscuit Tin, £3 (far right), provides your pet with turkey and cranberry bites they’ll really enjoy. For festive fun with your four-legged friend, the Decorate Your Own Dog Biscuit, £2 (near right), comes complete with ready-made icing and edible rice-paper decorations. And any nature lover will appreciate a Wild Bird Gift Set, £5 (centre), with feeders to attract birdlife into the garden.

TR A I L F I N D E R Don’t forget Rudolph and pals on Christmas Eve. Leave out a sprinkling of Magical Reindeer Food, £1, to guide Santa’s sleigh to your home. One hundred per cent of profits will be donated to the British Heart Foundation and Diabetes UK via the Tesco National Charity Partnership. To find out more, visit tescocharity partnership.org.uk.

A L L TH E TRIMMIN G S Cats and dogs can join in the festivities on the big day with their own delicious Christmas dinner. For feline friends there’s a lip-smacking combination of turkey and sage in Christmas Dinner for Cats, 35p/100g, while any canine companion will wolf down Christmas Dinner for Dogs, 75p/300g (25p/100g), with its blend of turkey, sage and cranberry.

PROMOTION S P I C E PAC K It will really smell like Christmas with these scented household products. Mulled Spice Anti-bacterial Multi-surface Cleaning Wipes, £1, will help you keep on top of things when guests drop by; Mulled Spice Washing Up Liquid, 50p, will add seasonal scent when doing the dishes over the festive period; and Mulled Spice Bleach, 50p, will ensure that even your loo can be in on the Christmas spirit.

R OL L C A L L Add that festive finishing touch with three new paper products with goldcoloured decorations.

See to sniffles with this delightfully scented mulled spice Satin Soft Tissues Cube, £1·50/ 60x3ply. Use this Kitchen Towel Roll, £2/ pack of 3, as impromptu napkins or to mop up any spills. And for the smallest room, add a few rolls of this mulled spice-fragranced Toilet Tissue, £2/pack of 4.

AROMA TH E R A PY Surround yourself with the fragrance of Christmas by placing seasonal Reed Diffusers, £3, and Scented Candles, £1·50, onto tables and mantelpieces around the house. Available in three festive variations – choose from rich, fruity Mulled Spice, warming Gingerbread Latte and sweet, decadent Chocolate Orange. Your home will smell good enough to eat.

in season Make the most of early winter’s fresh produce with these gorgeously festive recipes Sprouts Sprouts have a sweet, nutty flavour, and taste great raw or cooked.

Sprouts cook quickly and become bitter and mushy when overdone so make sure you watch them carefully!

They should be firm, but a sharp knife should easily slide into the stem.

Try stir-frying with shallots, garlic and pancetta for a festive side dish, or finely shredding and adding to a winter salad.

•

•

f er ep Th

ect Ch ris tma sm eal f or two

PANCETTA-WRAPPED TURKEY WITH ROASTED SPROUTS Serves 2 Takes 1 hr Cost per serve £4·26 knob of butter, softened 2 tsp chopped thyme leaves 2 tsp chopped tarragon 1 x 400g turkey breast 6 slices pancetta 300g small potatoes 125g shallots, peeled and halved ½ lemon, sliced thinly 1 tbsp olive oil 50ml white wine 300g Brussels sprouts, whole (or halved if large) ½ tsp Dijon mustard 150ml low fat crème fraîche

1 Preheat the oven to gas 5, 190°C, fan 170°C. Mix the butter with the thyme and 1 tsp tarragon, rub over the turkey breast and wrap with pancetta.

2 Put the potatoes, shallots, lemon and oil in a large roasting tin.

Nestle in the turkey, pour over the wine, cover with foil and roast for 30 minutes, then pour off and reserve the excess juice.

3 Meanwhile, add the sprouts to a pan of boiling water and cook for 2 minutes.

Drain and run under cold water.

Add to the turkey tray after the initial cooking time and roast for 15 minutes.

4 In a pan, warm through the mustard, crème fraîche and remaining 1 tsp tarragon with the reserved juices. To serve, drizzle over the sliced turkey and roasted vegetables.

Each serving contains Energy

3012kJ 719kcal 36%

18

For more great sprout recipes, visit tesco.com/realfood

Fat

Saturates

Sugars

Salt

31g 12g 14g 1·4g 44% 62% 15% 24%

of the reference intake. See page 194.

Carbohydrate 41g Protein 67g Fibre 3g

DECEMBER HARVEST

Clementines Small and sweet, clementines are a hybrid of tangerines and oranges.

Easy to peel and exceptionally sweet, there are over 20 varieties of clementine.

The fruit will keep in the fridge for up to a week. To preserve their delicious flavour for longer, try making a zesty clementine curd.

• •

Perfect partner

Elevate your sauce with finest* Swiss Dark Chocolate with Orange & Almonds, £1·50/100g, for even more festive flavour.

C H O CO L AT E , H A Z E L N U T A N D C L E M E N T I N E C R Ê P E S Serves 6 V Takes 50 mins, plus resting Cost per serve 66p 150g plain flour 2 eggs 325ml semi-skimmed milk 1 clementine, zested 1½ tbsp olive oil 4 clementines, peeled and sliced into rounds, to serve For the sauce 50g unsalted butter 2 tbsp golden syrup 75g dark chocolate 1/2 x 100g pack roasted chopped hazelnuts, blitzed until smooth

1 To make the crêpe batter, sift the flour into a large mixing bowl and make a well in the centre. Add the eggs into the well and whisk, gradually adding the milk, until you have a smooth batter.

Stir in the clementine zest, then leave to stand for 30 minutes.

2 Brush a 20cm frying pan with a little oil and, using a ladle, swirl a thin layer of batter over the pan, tipping so that it fully coats the base. Cook over a medium heat for 1-2 minutes, until golden, then flip and cook for another 1-2 minutes on the other side, until golden.

3 Transfer to a tray lined with nonstick baking paper and keep warm in the oven on a low heat. Repeat steps 2 and 3 until you have 12 crêpes.

4 In a small pan, heat the butter, golden syrup and chocolate and cook gently, stirring until melted. Add the hazelnuts and stir to combine. To serve, top the crêpes with the clementine rounds and drizzle over the sauce.

Each serving contains Energy

1592kJ 382kcal 19%

Fat

Saturates

Sugars

Salt

24g 9g 13g 0·2g 34% 46% 15% 3%

of the reference intake. See page 194.

Carbohydrate 34g Protein 9g Fibre 4g

For more great clementine recipes, visit tesco.com/realfood

19

Parsnips Parsnips have an earthy flavour and were used in Europe as a sweetener before cane sugar arrived in the 1800s.

Choose smaller parsnips, as larger ones are likely to be less sweet.

They can be stored in the fridge for up to a week.

• •

MISO AND HONEY B A K E D PA R S N I P S Serves 4 V DF GF Takes 40 mins Cost per serve 55p 2 tbsp miso paste 2 tbsp honey 1 tsp sesame oil 1 tbsp olive oil 1½ tbsp sesame seeds, toasted 800g parsnips, peeled and quartered ½ bunch spring onions, thinly sliced ½ x 31g pack flat-leaf parsley, roughly chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a shallow roasting tin with foil, making sure it hangs over the edges.

2 In a large bowl, whisk the miso paste with the honey, sesame oil, olive oil and sesame seeds. Add the parsnips and toss to combine. Pour into the lined tray and enclose the parsnips, using an extra piece of foil if necessary.

3 Cook for 15 minutes, then remove from the oven, open up the foil and toss the parsnips. Add the spring onions, return to the oven and cook for a further 15 minutes, or until the parsnips are sticky, golden and tender. Once cooked, remove and toss with the parsley to serve.

Each serving contains

VEG OUT This tasty miso sauce also goes well with roasted carrots and sprouts.

20

For more great parsnip recipes, visit tesco.com/realfood

Energy

Fat

Saturates

948kJ 225kcal 11%

9g 13%

1g 7%

Sugars

Salt

17g 0·7g 19% 11%

of the reference intake. See page 194.

Carbohydrate 32g Protein 6g Fibre 10g

Top glass

Asian flavours go well with sharp wines with a modest alcohol level.

Try the floral aromas and steely character of finest* Steillage Mosel Riesling, £6.

Wa ell lnu w ts work just as

DECEMBER HARVEST

s? n ca e p Not a fan of Red cabbage

PAGE 7

A brassica grown in the UK since the Middle Ages, red cabbage is slightly sweeter than its green relative.

This festive favourite is rich in vitamin A and contains twice the amount of iron as its paler counterpart.

When boiling, add a little vinegar to the water to stop the colour running.

Add red cabbage to a slow-cooked pork casserole along with thyme and chestnuts for a delicious winter warmer.

• • •

R E D C A B B AG E , P E C A N AND BLUE CHEESE SALAD Serves 4 V GF Takes 25 mins Cost per serve 85p 75g pecans 1 tbsp olive oil 1 small red cabbage, core removed and sliced 1 tbsp balsamic vinegar 1 orange, zested, peeled and cut into segments 1 large apple, cored and sliced 1 x 31g pack flat-leaf parsley, chopped 75g vegetarian blue cheese, crumbled

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the pecans on a baking tray and roast for 5 minutes. Remove and allow to cool slightly, then roughly chop.

2 Heat the oil in a large frying pan and cook the cabbage over a high heat, stirring, for 3-4 minutes. Add in the vinegar and continue to cook for 2 minutes. Stir through the orange zest, orange segments, chopped pecans, apple and parsley. Season well.

3 To serve, divide among 4 plates and scatter with the blue cheese.

Each serving contains Energy

1223kJ 295kcal 15%

Fat

Saturates

Sugars

Salt

23g 6g 13g 0·7g 33% 29% 14% 11%

of the reference intake. See page 194.

Carbohydrate 15g Protein 8g Fibre 5g

For more great red cabbage recipes, visit tesco.com/realfood

21

Experience our

NEW

hellishly good INGREDIENTS RANGE

today!

Whether you’re craving Pulled Beef Brisket crammed into a toasted Brioche Bun or succulent BBQ Chicken Pieces served with bubblin’ Mac‘n’Cheese, our new Deep South inspired ingredients range is hellishly good and mighty fine tasting!

Visit our website for recipe ideas, product information and much more

DECEMBER HARVEST

Pomegranate Jewel-like pomegranate seeds are extremely versatile, and add a burst of sweetness to both sweet and savoury dishes.

Choose pomegranates with smooth, shiny skin which are heavy for their size – they’ll be juicier.

To remove the seeds, cut in half and, using a wooden spoon, bash the back of the pomegranate over a bowl.

• •

P OM EG RA N AT E C A K E

e, drizzle with oran c n e g ge b dul n los i d s om e d d ho ra ne o F

y

ve ser to

RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

Serves 12 V Takes 1 hr 10 mins, plus cooling Cost per serve 43p 4 eggs 100g light brown sugar 100g caster sugar 100g Greek yogurt 100ml light olive oil 1 tsp vanilla extract 1 orange, zested 125g self-raising flour 100g pistachios, blitzed until fine For the topping 75g soft cheese 150g Greek yogurt 2 tbsp icing sugar 1 pomegranate, seeds removed and reserved, juice reserved 25g pistachios, roughly chopped

1 Preheat the oven to gas 3, 160°C, fan 140°C and line a 20cm springform cake tin with nonstick baking paper. Beat the eggs and sugar with an electric whisk for 5 minutes, or until doubled in size.

2 Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.

3 Pour the mixture into the tin and bake in the oven for 40-45 minutes. Remove from the tin and cool on a wire rack.

4 In a bowl, beat the soft cheese, yogurt and icing sugar together. Spoon onto the cooled cake, decorate with the pomegranate seeds and pistachios, and drizzle over the pomegranate juice.

Each serving contains Energy

1378kJ 330kcal 16%

Fat

Saturates

Sugars

Salt

19g 5g 22g 0·3g 27% 24% 25% 4%

of the reference intake. See page 194.

Carbohydrate 33g Protein 8g Fibre 2g

Also in season…

Get cosy and try one of our favourite warming recipes at tes.co/winterwarmers For more great pomegranate recipes, visit tesco.com/realfood

23

WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING HANNAH YEADON PROP STYLING TAMZIN FERDINANDO

VARIETIES

1 CHESTNUTS

2 COBNUTS

3 HAZELNUTS

4 ALMONDS

5 PECANS

The quintessential Christmas nut has a low oil and high water content, giving it a soft, silky texture. Chestnuts can be roasted, as is traditional, or try them cooked, puréed and sandwiched between meringues.

In store throughout December, cobnuts are traditionally grown in Kent and are a sweet, seasonal variety of hazelnuts.

Try adding them, crushed, to a crumble topping, or roast and sprinkle over a salad.

Covered with a slightly bitter brown skin, which is often removed before eating, hazelnuts are delicious raw. Or try them roasted for a more mellow flavour, and add to brownies for extra crunch.

Creamy and versatile, almonds – which are in the same family as peaches – are great for snacking; try them toasted in a trail mix.

Or whizz blanched almonds in a food processor, then use to make marzipan.

A sweeter relative of the walnut, pecans have a rich, buttery flavour. Go for smooth, undamaged nuts that feel heavy and don’t rattle when shaken.

Try them in a classic American pecan pie, or in a festive slaw.

1

Find out how to get the most from these versatile festive favourites PREP Most nuts can be shelled then eaten raw or toasted. Chestnuts, however, should never be eaten raw. Instead, rinse, make an incision on the flat side and boil or roast for 30 minutes, then remove the shell and inner membrane while still warm.

2

STORE Nuts will keep in a sealed container at room temperature for up to three months, or in the fridge for up to six months.

E NJ O Y Their subtle flavour means that nuts are as delicious in savoury meals as they are in sweet bakes. Try them in a festive nut roast, or roast them with olive oil and spices for a homemade snack.

3

4

Try them…

NUT BUTTER Blitz dry, *toasted nuts in a food processor with a little honey to form a creamy paste. Spread on toast or stir through noodles.

GRANOLA Toss *nutsCRUNCHY with oats, sunflower oil and honey, then bake. Serve with fruit and yogurt.

5

SPICED ROOT VEG Roast *carrots, beetroot, parsnips and shallots with olive oil and thyme.

Drizzle over yogurt; scatter over toasted nuts and ras el hanout.

For more delicious nut recipes, visit tesco.com/realfood

25

The

main event

Create a wonderful Christmas feast with our deliciously festive menu â&#x20AC;&#x201C; and armed with our planner, you can relax and enjoy the day

26

CHRISTMAS DINNER

Game Plan Turn to p37 for your Christmas dinner timing guide

For more gorgeous festive recipes, visit tesco.com/realfood

27

CHRISTMAS DINNER

T U R K E Y W I T H C H O R I ZO A N D R O S E M A RY S T U F F I N G A N D C I D E R G R AV Y Serves 8 with leftovers (freeze stuffing only) Takes 4 hrs, 10 mins, plus cooling Cost per serve £3·32 5kg turkey 1 x 30g pack fresh rosemary, 2 tbsp chopped and reserved for the stuffing 75g butter, softened 4 firm apples, halved For the stuffing 2 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 lemon, zested 125g cooking chorizo, diced 500g pork sausage meat 150g fresh wholemeal breadcrumbs 1 egg, beaten For the gravy 300ml cider 800ml chicken stock 4 tsp cornflour

28

for 30 minutes, or until the turkey,* apples and stuffing are cooked through.

6 Transfer the turkey to a large platter, cover with foil and rest for 30 minutes.

Place the apples and stuffing balls in a dish and keep warm while you make the gravy in the roasting tin.

7 Put the roasting tin over a medium heat, add the cider and simmer for 2 minutes, using a wooden spoon to scrape the sides of the tin. Add the stock, bring to the boil and simmer for 5 minutes.

8 Pass the gravy through a fine sieve into a saucepan. In a bowl, blend the cornflour with 2 tbsp cold water, then stir in a little of the hot gravy. Stir the flour mix back into the gravy pan and bring to a simmer, stirring. Cook for 2 minutes.

9 Arrange the turkey, stuffing balls and apples on a large platter and scatter round the reserved rosemary sprigs to garnish. Serve with the gravy and veg.

your christmas dinner Menu aperitif Pear and sherry sparkle

starter H e l p yo u r s e l f s h a r i n g p l a t t e r

main Tu r key w i t h c h o r i z o and rosemary stuffing a n d c i d e r g rav y Smashed potatoes w i t h t h y m e a n d b ay B r ow n b u t t e r r o o t ve g e t a b l e s Sautéed sprouts with a l m o n d s a n d c ra n b e r r i e s

Each serving contains Energy

2784kJ 666kcal 33%

Fat

Saturates

Sugars

Salt

35g 14g 10g 2·3g 50% 68% 11% 39%

of the reference intake. See page 194.

Carbohydrate 33g Protein 54g Fibre 3g

For more gorgeous festive recipes, visit tesco.com/realfood

Dessert Creamy eggnog panna cottas with mulled berry compote

*Cooking times will vary according to the weight of your turkey and stuffing. Before serving, ensure your turkey is cooked all the way through with no pink meat showing and the juices run clear when you insert a metal skewer into the thickest part of the meat.

1 To make the stuffing, heat the oil in a frying pan and cook the onion, garlic, lemon zest, 2 tbsp chopped rosemary and a little seasoning for 10 minutes, until softened. Stir in the chorizo, cook for 3-4 minutes and remove from the heat. Transfer to a bowl to cool.

2 Once cold, mix in the sausage meat, breadcrumbs and egg until combined.

Chill for up to 2 days, until required.

3 Preheat the oven to gas 7, 220°C, fan 200°C and line a large roasting tin with nonstick baking paper. Season the inside and outside of the turkey and put most of the remaining rosemary in the body cavity.

Fill the neck cavity with stuffing, pressing it in tightly. Tuck the skin under and secure with a cocktail stick. Shape the remaining mixture into golf ball sized portions and set aside.

4 Transfer the turkey to the lined tin and rub the butter all over the breast and legs. Roast uncovered for 30 minutes, then reduce the oven to gas 5, 190°C, fan 170°C and cover the turkey with a double layer of foil. Roast for 2 hours, 10 minutes.

5 Remove the turkey from the oven and discard the foil. Baste the breast and legs with pan juices, arrange the apple halves with the stuffing balls around the turkey.

Return to the oven and cook, uncovered,

<#Y#>

*Protein contributes to the growth/maintenance of muscle mass.

Promotion available 1st November - 31st December 2016.

Subject to availability at participating stores.

CHRISTMAS DINNER

S M A S H E D P OTATO E S W I T H T H Y M E A N D B AY GF Serves 8 Takes 1 hr 15 mins Cost per serve 25p

1kg Charlotte potatoes, unpeeled, halved if large 4 tbsp extra-virgin olive oil 8 large garlic cloves, peeled 4 bay leaves 4 sprigs fresh thyme

1 Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick baking paper. Put the potatoes in the tin and season. Add 1 tbsp oil, stir well and roast for 30 minutes (at the same time as the turkey first goes into the oven), or until al dente. Remove from the oven; set aside.

2 Meanwhile, put the garlic, bay leaves and thyme in a small pan and add 3 tbsp oil. Cook gently for 10 minutes, or until the cloves are softened. Leave to cool.

3 Add the garlic cloves to the tin with the potatoes and, using a potato masher, crush the potatoes and garlic until they are partially mashed. Season.

4 Once the turkey has been removed for the final time, drizzle the potatoes with the remaining oil and return to the oven and cook for 30 minutes, or until crisp and golden.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

740kJ 177kcal 9%

10g 14%

2g 8%

2g 2%

0·3g 5%

of the reference intake. See page 194.

Carbohydrate 21g Protein 3g Fibre 2g

GET AHEAD Blanch the sprouts on the morning of cooking and reheat just before serving.

B R OW N B U T T E R R O OT V E G E TA B L E S Serves 8 V GF Takes 1 hr 15 mins Cost per serve 56p

S AU T É E D S P R O U T S WITH ALMONDS AND CRANBERRIES GF Serves 8 Takes 20 mins Cost per serve 54p

500g Jerusalem artichokes or parsnips, scrubbed, halved if large 500g carrots, peeled and cut into thick chunks 2 tbsp extra-virgin olive oil 1 large lemon, thinly sliced 1 tbsp clear honey 25g butter 2 tbsp chopped flat-leaf parsley

500g sprouts, quartered 4 tbsp extra-virgin olive oil 30g whole blanched almonds 2 garlic cloves, sliced 60g dried cranberries 50ml balsamic vinegar 1 tbsp brown sugar

1 Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick paper. Add the artichokes or parsnips, carrots, oil, lemon, honey, 2 tbsp cold water and seasoning; toss to combine.

2 Cover with foil and bake for 30 minutes. Remove then set aside.

3 While the turkey is resting, return the tin, uncovered, to the oven and roast for 30-35 minutes, until browned.

4 Just before serving, heat the butter in a pan over a low heat, until it turns a nutty brown. Remove and pour over the veg. Scatter with the parsley to serve.

1 Bring a large saucepan of salted water to the boil, add the sprouts and cook for 3 minutes, or until al dente. Drain well, then refresh under cold water.

2 Heat 2 tbsp oil in a frying pan, add the almonds then gently fry for 3-4 minutes, until just golden. Drain on kitchen paper and set aside.

3 When ready to serve, add 2 tbsp oil to the pan and gently fry the garlic for 2-3 minutes, until soft. Stir in the cranberries, add the vinegar and sugar then cook for 30 seconds. Add the sprouts and fry over a high heat, until warmed through. Season to taste and serve topped with the almonds.

Each serving contains

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Energy

Fat

Saturates

448kJ 102kcal 5%

6g 8%

2g 10%

7g 8%

0·2g 3%

565kJ 137kcal 7%

9g 12%

1g 6%

of the reference intake. See page 194.

Carbohydrate 13g Protein 1g Fibre 3g

Sugars

Salt

12g 0·1g 13% 2%

of the reference intake. See page 194.

Carbohydrate 12g Protein 3g Fibre 1g

For more gorgeous festive recipes, visit tesco.com/realfood

31

32

CHRISTMAS DINNER

H E L P YO U R S E L F S H A R I N G P L AT T E R Everything in this starter can be made in advance (see the planner on page 37), making last-minute assembly a breeze.

Serves 8 Takes 1 hr, plus chilling Cost per serve £1·31 8 slices Parma ham 4 fresh or dried figs, halved 2 x 60g bags rocket leaves extra-virgin olive oil (optional) balsamic vinegar (optional)

3 Transfer to the trays and bake in batches for about 15 minutes each until golden, turning them over halfway through. Transfer to a wire rack to cool.

C R A N B E R RY A N D B E E T R O OT R E L I S H GF (freezable if using fresh cranberries) 250g fresh or frozen cranberries 250g raw beetroot, peeled and grated 1 small red onion, finely chopped 100g caster sugar 100ml orange juice 50ml red wine vinegar

Arrange the flatbreads, relish and whipped feta (see recipes, below) on a large serving tray with the Parma ham, figs and rocket leaves, drizzled with a little oil and vinegar (if using).

Serve in the middle of the table so that everyone can help themselves.

1 Put all the ingredients in a saucepan and bring slowly to the boil. Simmer uncovered for 35-40 minutes, until thick, with a jam-like consistency.

2 Leave to cool completely. If making ahead, store in a sterilised jar in the fridge until ready to serve.

P O P P Y S E E D F L AT B R E A D S

W H I P P E D F E TA V

RECIPES LOUISE PICKFORD PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

250g plain flour 1 tsp baking powder 1 tbsp poppy seeds 2 tbsp extra-virgin olive oil

1 Sift the flour, baking powder and 1 tsp salt into the bowl of a food processor, then stir in the poppy seeds. Add 125ml water and the oil, then blend until the ingredients just come together. Transfer the dough to a lightly floured surface and knead gently until smooth. Wrap in clingfilm and chill for 30 minutes.

2 Preheat the oven to gas 5, 190°C, fan 170°C and lightly oil 2 large baking trays.

Divide the dough into 16 equal pieces. Roll each piece on a lightly floured surface into a long oval, as thin as you can.

GF

200g feta 4 tbsp natural yogurt 1 garlic clove, peeled and crushed 1 tbsp chopped fresh basil or chives ½ tsp smoked paprika, plus extra to serve 1 tbsp extra-virgin olive oil

1 Put the feta, yogurt, garlic, herbs and smoked paprika in the bowl of a small food processor and blend until as smooth as possible.

2 Store in the fridge until required.

To serve, spoon into a dish, drizzle with the oil and dust with a little extra paprika.

1438kJ 341kcal 17%

Fat

Saturates

Sugars

Salt

14g 5g 22g 2·0g 20% 26% 25% 33%

of the reference intake. See page 194.

Carbohydrate 47g Protein 13g Fibre 3g

Perfect partners finest* South African Shiraz, £6 Perfect with turkey, this spicy wine is full and fruity and pairs well with a variety of flavours.

KEEP IT SWEET

No sugar cubes on hand? Simply use a teaspoon of caster sugar instead.

Each serving contains Energy

PEAR AND S H E R RY S PA R K L E

finest* Porcini Mushroom Roast Garlic Stuffing £1·40/130g (£1·07/100g) A delicious alternative stuffing if you’re short on time.

Serves 8 GF Takes 5 mins Cost per serve £1·16 8 sugar cubes 4 tbsp finest* Oloroso sherry 1 pear, quartered, cored and sliced 8 sprigs rosemary 1 x 75cl bottle cava or prosecco, chilled

1 Pop a sugar cube into 8 Champagne glasses, then add ½ tbsp sherry to each.

Infuse for 1 minute, or until the sugar absorbs the sherry and starts to dissolve.

2 Divide the pear and rosemary sprigs between the glasses, then top up with cava or prosecco. Serve immediately.

Each glass contains Energy

Fat

Saturates

Sugars

Salt

445kJ 106kcal 5%

0g 0%

0g 0%

13g 14%

0g 0%

of the reference intake. See page 194.

Carbohydrate 13g Protein 0g Fibre 1g

For more gorgeous festive recipes, visit tesco.com/realfood

33

CHRISTMAS DINNER

CREAMY EGGNOG PA N N A C OT TA S W I T H M U L L E D B E R RY CO M P OT E Serves 8 Takes 30 mins, plus chilling Cost per serve 79p 300ml single cream 500ml whole milk 3 cinnamon sticks, bashed Âź tsp freshly grated nutmeg 75g caster sugar 1 orange, half zested, the other half cut in 2 and reserved 3 x 2g gelatine leaves 2 tbsp brandy or rum (optional) dessert biscuits such as almond thins, to serve (optional) For the compote 500g packet mixed frozen berries, thawed, liquid reserved 125ml red wine 1 lemon, zested 1 vanilla pod, seeded 55g brown sugar 34

1 Put the cream, milk, spices and sugar in a pan. Cut the peel of one of the reserved orange quarters into two. Add to the pan. Bring slowly to the boil, remove from the heat then leave to infuse for 20 minutes. Sieve into another pan.

2 In a bowl, cover the gelatine leaves in cold water and soak for 5 minutes, until softened. Squeeze out any excess liquid and stir into the spiced milk. Reheat to dissolve the gelatine if necessary. Add the brandy or rum, if using. Divide between 8 wine glasses. Chill overnight to set.

3 Meanwhile, make the compote. Strain the fruit and pour the liquid into a saucepan (reserving the berries) with the wine, lemon zest, vanilla seeds, sugar and orange zest. Heat gently and stir to dissolve the sugar. Simmer for 10 minutes, or until syrupy.

For more gorgeous festive recipes, visit tesco.com/realfood

4 Put the berries in a bowl and pour over the compote, then leave to cool completely. Chill in the fridge overnight.

5 Heat the compote until just warm and spoon over the panna cottas, or serve at room temperature. Decorate each with a thin strip of pared orange peel from the remaining quarter and serve with some dessert biscuits, if you like.

Each serving contains Energy

887kJ 212kcal 11%

Fat

Saturates

Sugars

Salt

10g 6g 24g 0¡1g 14% 31% 27% 2%

of the reference intake. See page 194.

Carbohydrate 25g Protein 5g Fibre 3g

Sweet stuff If you fancy a lighter dessert, try our mulled wine granita recipe at tes.co/mulledwinegranita

Nothing beats the rich flavour and grainy texture of Parmigiano Reggiano , ÂŽ

the only Parmesan.

www.parmigianoreggiano.com facebook.com/parmigianoreggiano

CHRISTMAS DINNER

Plan Up to 1 month ahead • Make then freeze the cranberry and beetroot relish (or chill for up to 3 days).

• Make then freeze the stuffing mixture (or chill for up to 2 days).

1 week ahead • Make the poppy seed flatbreads and store in an airtight container.

Christmas Eve • Make the whipped feta, cover with clingfilm and chill in the fridge.

• Make the panna cottas and mulled berry compote; chill in the fridge.

• Defrost the stuffing and relish in the fridge (if frozen).

• Butter and stuff the turkey, then chill.

• Mould the remaining stuffing into balls.

• Prepare the root veg, then combine all ingredients in the prepared tin. Cover with clingfilm and chill.

On the day, for 1PM lunch

8am

• Remove the turkey from the fridge.

8.50am

• Preheat oven to gas 7, 220°C, fan 200°C. • Put the potatoes in the roasting tin; prepare the garlic and herb oil. Set aside.

9.20am

• Put the turkey in the oven.

• Put the potatoes and root veg in the oven.

9.50am

• Remove the potatoes and root veg from the oven. Cover and set aside. Reduce the

A step-by-step guide to preparing our Christmas menu. Enjoy!

oven to gas 5, 190°C, fan 170°C. Continue cooking the turkey.

• Prepare and blanch the sprouts. Refresh and set aside. Fry the almonds.

11am

• Prepare the remaining sprout ingredients.

• Remove the stuffing balls from the fridge.

• Remove the whipped feta from the fridge.

• Smash the potatoes and garlic. Add the herbs and flavoured oil, cover and set aside.

11.50am

• Make and serve the pear and sherry cocktails. Cheers!

12pm

• Remove the foil from the turkey. Baste, then add the stuffing balls and halved apples. Return to the oven for 30 minutes.

• Arrange the starter ingredients on a platter. Serve.

12.30pm

• Remove the turkey, stuffing and apples from the pan and keep warm.

• Set the oven to gas 7, 220°C, fan 200°C. • Return the potatoes and root veg to the oven for their final cook.

12.40pm

• Make the gravy. Keep warm in a gravy boat.

• Finish cooking the sprouts.

• Brown the butter for the root veg.

1pm

• Transfer all the vegetables to serving dishes.

• Carve and serve the turkey and trimmings.

• Just before dessert, warm the compote.

Spoon onto the panna cotta and decorate.

37

deliciously different If you fancy mixing it up on Christmas Day, and forgoing the traditional turkey, find your inspiration here

38

For more gorgeous festive recipes, visit tesco.com/realfood

TURKEY ALTERNATIVES

STUFFED SALMON WITH M U S TA R D - H O N E Y L E E K S

PAG E7

Serves 8 DF GF Takes 1 hr 15 mins Cost per serve £4·08 2 tbsp extra-virgin olive oil 2 whole sides salmon, skin on 1 fennel bulb, core removed and sliced, leaves trimmed and reserved 1 red onion, thinly sliced 15g each dill and tarragon 1 tbsp fennel seeds 1-2 lemons, thinly sliced 3 tbsp white wine 6 leeks, outer green leaves discarded, sliced into rounds 2 tbsp wholegrain mustard 2 tbsp honey 1 tbsp white wine vinegar For the vinaigrette 3 shallots, finely diced 3 tbsp white wine vinegar 1 red grapefruit, peeled and roughly chopped 1 lemon, peeled and chopped 2 tbsp fresh tarragon leaves, chopped 4 tbsp extra-virgin olive oil 1 tsp coriander seeds, crushed

1 Line a roasting tin with foil and pour in 1 tbsp oil. Lay one piece of salmon skin-side down in the tin with untied pieces of string beneath. Top with the fennel, onions and herbs. Lay the other piece of salmon on top, skin-side up. Tie the strings together. Rub the fennel seeds, seasoning and remaining 1 tbsp oil into the skin. Put the lemon slices under the string, along with the fennel leaves.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Add the wine to the roasting tin and cover with foil. Roast for 30 minutes, then uncover and roast for 20 minutes.

3 Meanwhile, make the vinaigrette. Put the shallots and vinegar in a bowl and let sit for 5 minutes. Add the other ingredients, season and mix.

4 Steam the leeks for 5-8 minutes, then put in a serving dish. Mix the mustard, honey and white wine vinegar in a bowl, then pour over the leeks. Drizzle the salmon with the vinaigrette and serve with the leeks. vv Each serving contains Energy

2446kJ 587kcal 29%

Fat

Saturates

37g 6g 53% 31%

Sugars

Salt

8g 9%

0·7g 12%

of the reference intake. See page 194.

Carbohydrate 10g Protein 54g Fibre <1g

MASH UP Not a fan of turnips?

Simply double the quantity of potatoes or replace the turnips with celeriac.

PORCINI-DUSTED BEEF WITH T U R N I P A N D P OTATO M A S H Serves 8 Takes 1 hr 30 mins Cost per serve £4·67

Get ahead You can prepare the fish up to this point the day before, then cover and chill.

25g dried porcini mushrooms 1 tbsp mustard powder 2 tbsp olive oil 2kg topside beef joint, fat removed 75g smoked bacon, diced 1 onion, finely chopped 3 garlic cloves, finely chopped 10 dried cherries, roughly chopped 100ml balsamic vinegar 250ml red wine 125ml beef stock 1 tbsp cornflour 1kg potatoes, peeled and cut into 3cm pieces 1kg turnips, peeled and cut into 3cm pieces 75g butter 125ml whole milk 20g chives, finely chopped

1 Preheat the oven to gas 5, 190°C, fan 170°C. Whizz 1 tbsp porcini mushrooms in a food processor to a fine powder.

Put in a bowl and mix with the mustard powder and 2 tsp salt.

2 Rub 1 tbsp olive oil over the beef.

Season well and sear in a very hot frying pan until browned on all sides.

Place the meat in a large roasting tin.

Rub with the porcini and mustard mix and roast in the oven for 50-55 minutes for medium rare. Remove, cover with foil and rest for 30 minutes before carving.

3 While the meat is cooking, make the sauce. In a bowl, pour 150ml boiling water over the remaining porcini mushrooms. Leave for 30 minutes then carefully strain through a fine sieve, reserving the liquid. Rinse the mushrooms then finely chop.

4 Fry the bacon until very crispy in a small pan. Remove, discarding the fat.

Put the remaining olive oil, the onion and the garlic in a large pan. Cook over a medium heat for 8 minutes, until softened. Stir in the soaked mushrooms, bacon, cherries, vinegar, red wine, stock and reserved porcini liquid. Bring to a boil and simmer for 30 minutes.

Mix the cornflour with 2 tsp cold water and add to the sauce. Simmer for another 5 minutes until thickened.

5 Boil the potatoes and turnips in salted water until tender. Drain and return to the pan. Mash with the butter and 1 tsp salt until smooth. Slowly pour in the milk until the mixture reaches a smooth consistency. Stir in the chives.

6 Serve the meat in thick slices with the mash and sauce.

Each serving contains Energy

2591kJ 616kcal 31%

Fat

Saturates

Sugars

Salt

21g 9g 13g 1·6g 30% 45% 14% 27%

of the reference intake. See page 194.

Carbohydrate 38g Protein 65g Fibre 5g

For more gorgeous festive recipes, visit tesco.com/realfood

39

RECIPES JENNIFER JOYCE PHOTOGRAPHY ALEX LUCK FOOD STYLING HANNAH YEADON PROP STYLING TAMZIN FERDINANDO

TURKEY ALTERNATIVES

G L A Z E D H A M W I T H R OA ST E D PLUMS AND GREEN BEANS

2 tbsp olive oil 50g hazelnuts, finely chopped

Serves 10 DF GF Takes 3 hrs 45 mins Cost per serve £1·47

1 Put the gammon in a large pot. Cover with water and simmer for 3 hours, or until tender.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Drain the ham and let it cool for 10 minutes.

Slice off the rind, leaving a 1-2cm layer of fat.

Put in a roasting tin and cut a diamond pattern into the fat.

3 In a small bowl, mix together the sugar, crushed star anise, maple syrup and mustard.

Rub all over the ham, reserving a little and using it to coat the plums. Roast for 15 minutes

2kg gammon joint 3 tbsp soft brown sugar 12 star anise, 2 finely crushed, 10 to decorate 2 tbsp maple syrup 3 tbsp wholegrain mustard 6 plums, stoned and halved 400g fine green beans, trimmed

then add the plums. Roast for a further 15 minutes until the ham is sticky and tender.

4 Meanwhile, prepare the beans. Bring a large pan of water to the boil. Add the beans and cook for 2 minutes. Drain and toss with the olive oil, hazelnuts and seasoning.

5 Press the remaining star anise onto the surface of the ham. Serve on a large platter with the plums and green beans.

Each serving contains Energy

1570kJ 377kcal 19%

Fat

Saturates

Sugars

Salt

21g 6g 10g 4·6g 30% 28% 11% 77%

of the reference intake. See page 194.

Carbohydrate 10g Protein 37g Fibre 2g

PAGE 7

Do it your way For more inventive ideas for Christmas mains, visit tes.co/altchristmas

40

R R

escue

ECIPE

You’re in the middle of cooking and a kitchen crisis strikes. Don’t panic! Instead, read on for tips and tricks to salvage Christmas dinner

Q

IT’S TIME TO START COOKING BUT MY TURKEY’S STILL FROZEN. WHAT CAN I DO?

A

Speed up the thawing process by submerging the whole turkey in cold water. You’ll need to change the water every 30 minutes.

Work to the rule of thumb that it will take one hour per kg of meat to defrost. Don’t be tempted to use the microwave; if you’re short on time, it’s better to cook your bird straight from frozen. Just increase the cooking time by 50 per cent and push back your serving time. Make sure you cook it through, until no pink meat is visible and the juices run clear when you insert a metal skewer into the thickest part of the meat.

42

Q

MY OVEN HAS BROKEN – IS THERE ANOTHER WAY I CAN COOK THE CHRISTMAS DINNER?

A

If you have a barbecue with a lid, dinner can still be great. Set the turkey upright and place on the grill with the lid partially closed, or closed if using gas. Baste regularly with butter. A 5kg bird will need 2-3 hours, depending on your barbecue – ensure it's cooked through with no pink meat visible before serving. You can grill sausages and other trimmings alongside the turkey and cook veggies and gravy on the hob.

Parboiled potatoes will roast well on the barbecue, wrapped in foil with plenty of butter.

My turkey Q has cooked

unevenly. Help!

A

Carve it and wrap the cooked meat in foil until you’re ready to serve.

Lay any uncooked meat on a baking tray and put it back in the oven. Cook until there is no pink meat showing.

Q

I’VE GOT SOME LAST-MINUTE GUESTS. HOW CAN I MAKE SURE THE TURKEY STRETCHES SO IT FEEDS EVERYONE?

A

Do some extra pigs in blankets if you can, plus plenty of roasties and veg.

You could also serve roast ham, too.

Q

HOW DO I CARVE THE TURKEY?

A

First remove the legs by cutting between the leg joint and breast, then do the same with the wings.

Carve the breast meat on the carcass. For even slices, remove the breast portions completely to carve. Hold the ends of the drumsticks to slice away the meat easily.

SAVE THE DAY

Q

THE SPROUTS HAVE TURNED MUSHY – CAN I RESCUE THEM?

A

Yes you can. One way is to make colcannon: stir sliced, cooked sprouts and crème fraîche into mashed potato or root veg – claim it’s your ‘new way with sprouts’.

See the answer below, too.

My vegetables Q are limp and a bit

soggy. Is there a way to crisp them up?

A

Most overcooked veg can be saved with a quick flash in the oven. Dry drained veggies on kitchen paper, lay on a baking sheet and spray with a little cooking oil. Roast for 5-10 minutes. To add a crunchy texture, top with crispy bacon, toasted breadcrumbs or chopped nuts.

Q A

ONE OF MY GUESTS IS VEGETARIAN – WHAT CAN I SERVE THEM?

A simple main for veggie guests is a vegetable gratin. Thinly slice a mix of root veg, such as swede, beetroot, parsnips and squash, then arrange on a roasting tray, drizzle with oil and scatter over herbs. Roast in the oven at gas 6, 200°C, fan 180°C for 15-20 minutes, until tender. Layer the veg in ramekins and top with grated vegetarian cheese and a few spoonfuls of cream. To serve, pop in the oven until the cheese is melted. Find more ideas for vegetarians on p100.

Q

I’VE MESSED UP THE TIMINGS AND SOME DISHES ARE READY TOO SOON – HOW DO I KEEP THEM WARM?

A

Boiled vegetables can be kept hot in warmed, covered serving dishes or in the pans they were cooked in. Roast veg and trimmings can be reheated in the oven just before serving. If the meat is ready early, remember that a whole turkey will stay warm for up to two hours.

My gravy 's Q gone lumpy.

Is there a simple way to fix it?

A

Sieve it, or blitz with a hand blender or whisk. If the gravy is too thin after sieving, boil to reduce further.

Q

I’VE OVERCOOKED THE TURKEY AND IT’S GONE DRY. WHAT CAN I DO?

A

Carve the white and brown meat and put it in a pan with some gravy.

Gently warm through and plate up with the trimmings to serve.

The turkey 's Q too big for my

oven. How should I cook it?

A

Remove the legs by cutting between the leg and breast. If it’s still too big, cut the turkey in half through the middle of the breastbone.

Roast the jointed turkey portions in a roasting tin and cook the stuffing in a separate loaf tin.

Q

ONE GUEST ISN’T DRINKING. WHAT CAN I SERVE INSTEAD OF WINE?

A

How about infused water?

Add frozen raspberries to a glass of sparkling water with fresh basil leaves, or mix a little elderflower cordial with sparkling water and garnish with mint leaves and sliced cucumber for a pretty mocktail.

Q

HOW LONG SHOULD I COOK THE TURKEY FOR?

A

Weigh the turkey after stuffing has been added to the neck cavity. For birds under 4kg, allow 20 minutes per kg plus 70 minutes; for birds over 4kg allow 20 minutes per kg plus 90 minutes.

43

SAVE THE DAY

A

Try to balance the flavours.

Add a splash of lemon juice or vinegar to roasted veg.

Stir cream or butter into mashed potatoes and green vegetables, and add sweetness to sauces and gravies with redcurrant jelly or balsamic vinegar.

Q

I FORGOT TO PICK UP A DESSERT. WHAT’S EASY AND QUICK?

A

End your meal in style with an affogato: start by spooning a generous scoop of ice cream (vanilla is traditional, but any flavour you have will do) in a glass bowl or coffee cup. Pour over a shot of espresso and serve with a festive liqueur, if you like. For a child-friendly twist, serve the ice cream with little pots of hot chocolate and some chocolate sprinkles.

44

My mince pie pastry is falling apart.

How do I make it hold together?

Q

A

Add a little cold water and don't work the pastry on a floured surface. Instead, roll out between clingfilm or nonstick baking paper to avoid drying it further.

Q

MY ROAST POTATOES ARE SOFT – HOW CAN I MAKE THEM CRISPY?

A

Dust the potatoes generously with corn meal or grated Parmesan.

Keep roasting until crisp – this will give them a beautifully crunchy texture.

spilled Q Ithe'vegravy and

I don 't have any instant powder!

What can I do?

A

Simply heat 600ml of meat or vegetable stock with a splash of red wine and a little Marmite. Mix 2 tbsp cornflour with cold water to make a paste and stir in. Bring to the boil, then bubble for around 10 minutes, or until thickened to your liking. Flavour with a little redcurrant jelly or cranberry sauce.

Q

I FORGOT TO BUY THE BRANDY BUTTER. HOW DO I MAKE IT?

A

Beat together 100g softened, unsalted butter with 100g icing sugar until fluffy. Add 2-3 tbsp brandy with 2 tsp boiling water. It will keep in the fridge for 3-4 days.

WORDS JEN BEDLOE ILLUSTRATIONS ALEXANDRA WHITFIELD

Q

I’VE OVERSALTED THE VEG – HOW CAN I FIX IT?

PICCOLO

®

DISCOVER HOW CREATIVITY MAKES GREAT COFFEE

Serving suggestion

®

JOVIA

OBLO

To find out more about NESCAFÉ Dolce Gusto machines and our wide variety of pods, visit in store or online.

COFFEE IS NOT JUST BLACK

®

G I N G E R B R E A D W R E AT H Serves 12 (freeze dough only) Takes 2 hrs, plus chilling and setting Cost per serve 35p 100g light muscovado sugar 75g dark muscovado sugar 85g golden syrup 100g salted butter 1 tsp bicarbonate of soda 350g plain flour, plus extra for dusting 1 tsp ground cinnamon 2 tsp ground ginger pinch ground cloves 3 tbsp milk ½ orange, zested For the icing 125g red ready to roll icing 200g white ready to roll icing ½ x 400g tub royal icing few drops bright red gel food colour 75g caster sugar You will also need 1 large, 1 medium and 1 small star cutter 1 medium and 1 small snowflake cutter 2 disposable piping bags, fitted with small round piping nozzles (see tip) red ribbon To make the gingerbread

1 Put the sugars, syrup and butter in a pan over a medium heat. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the bicarbonate of soda, so it puffs up. Leave to cool for 15 minutes.

2 Sift the flour and spices into a bowl. Pour in the syrup mix. Add the milk and zest, then knead into a ball. Tip onto a lightly floured surface and knead until smooth.

Wrap in clingfilm and chill for half an hour.

3 Preheat the oven to gas 4, 180°C, fan 160°C. Remove the dough from the fridge, unwrap and leave to soften for a few minutes.

4 Cut the dough in half. Wrap one half in clingfilm. Use a rolling pin to roll the other

46

out on nonstick baking paper to a thickness of about 3mm. Using a plate as a guide, cut a 22cm circle, then cut an inner circle (about 12cm) using a small bowl or plate.

Make a small hole in the ring and slide it, still on the paper, onto a baking sheet.

5 Unwrap the remaining dough, add it to the inner circle and roll out. Cut 20-25 shapes using the star cutters and the medium snowflake cutter. Line a baking sheet with nonstick baking paper. Spread the shapes on the sheet and chill, with the gingerbread ring, for 10 minutes.

6 Bake in batches for 10-12 minutes, until golden and just firm. Remove from the oven and leave to cool for 5 minutes. Use a knife to detach from the paper. Cool on a wire rack.

To decorate

7 Thinly roll the red and white icing on a surface dusted with icing sugar. Use the star cutters to cut different-sized shapes for the star biscuits. Trim to fit. Use the snowflake cutters to cut shapes for some of the snowflake biscuits. Cut out the centres of the larger flakes with the small cutter.

Brush the backs of the shapes with water and press on the biscuits.

8 Add drops of water to the royal icing, until thin enough to pipe. Divide between 2 bowls. Stir red gel colour through one. Fill one piping bag with red, one with white.

Outline the white stars in red. Use the white to outline the red stars and pipe snowflake designs on the remaining snowflake biscuits. Leave to dry for at least 1 hour.

9 Cook the caster sugar in a dry pan over a medium heat for 2 minutes, or until melted and pale gold. Brush on the back of the biscuits to stick them to the ring. Thread a ribbon through the hole at the top and put it in the centre of your table.* Each serving contains Energy

1856kJ 438kcal 22%

Fat

Saturates

Sugars

Salt

9g 5g 67g 0·4g 13% 27% 74% 7%

of the reference intake. See page 194.

Carbohydrate 91g Protein 3g Fibre 2g

RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL *This wreath is designed as a table decoration or for eating and should not be hung.

The perfect centrepiece for your festive table, this edible wreath tastes as good as it looks

SWEET TREAT

ICE AND EASY No piping nozzles to hand? Simply fill 2 disposable piping bags with the icing, then snip a small hole in the end of each.

For more delicious dessert recipes, visit tesco.com/realfood

47

NATURE’S

bounty

Strike a healthy balance in your life with Alpro’s plant-based range – this season brings lots of exciting new additions to the shelves

F R OZ E N A S S E T S

T

hese days, eating healthily doesn’t have to mean nibbling on lettuce leaves. There’s a whole host of delicious plant-based foods and drinks that will help you to brighten breakfast, pep up lunchtime – even add zing to Christmas desserts.

Alpro’s range is the perfect place to start experimenting, with a wide variety of tasty plant-based options, made with almonds, coconuts, rice, hazelnuts, oats or soya.

Whether you already start every day by whizzing up a plant-based smoothie, or you want to try something new, look no further than the exciting additions to the Alpro range, including a brand-new product that’s nutritionally tailored for toddlers, Alpro Soya Growing Up Drink Fresh, £1·40/1L (14p/100ml).

Whatever the time of day – or the season – there’s sure to be something plant-based from Alpro that’s right…

Treat yourself to a refreshingly indulgent – and 100 per cent plant-based – new Alpro Ice Cream. It’s delicious as a midweek treat, but Alpro Ice Cream will also work well as an accompaniment to your Christmas pud. Available in three gorgeous flavours, it’s lower in sugars and fat, with a luxuriously creamy texture and delightfully light taste.

Alpro Ice Cream, in Soya Vanilla, Hazelnut Chocolate, or Coconut, £3·50/500ml (70p/100ml)

PROMOTION

5 ways with

Alpro

G E T CO O K I N G

Try using new Alpro Go On Plain plant-based alternative to yogurt in one of your recipes. It’s deliciously thick and packed with plant protein. You could swirl a spoonful into curries or soups, use it to create your favourite savoury sauces, or whip up a veggie-packed quiche. It makes a great addition to desserts, too – simply mix in a generous dollop. Alpro Go On Plain Big Pot, £1·50/400g (38p/100g)

F R U IT B OW L

Juicy cherry and tangy blueberry are new additions to the Big Pot range of Alpro’s plant-based alternatives to yogurt. Made with real fruit pieces and low in saturated fat, this delicious duo can be enjoyed on their own, or topped with crunchy granola and seeds.

Alpro Cherry and Blueberry Big Pots, £1·50/500g (30p/100g)

BERRY NICE RISE AND SHINE

With mornings getting ever darker and chillier, a warming batch of porridge makes a brilliant start to the day. Try customising this oaty breakfast classic with a splash or two of new Alpro Oat Original Fresh – perfect for boosting your fibre intake and naturally low in saturated fat. Alpro Oat Original Fresh, £1·80/1L (18p/100ml)

Add a pop of taste and colour to your smoothie bowl with spoonfuls of fruity Big Pots.

JUST DESSERTS

ADD TEXTURE Try Little Pots with seeds or granola for some extra crunch.

Alpro Dessert Moments are a blissful new way to enjoy plant-based goodness. Combining a lusciously smooth texture with a delicious soya base, these perfect portion-sized pots make an enticing treat. Your only problem will be deciding which one to choose. Alpro Dessert Moments, in Chocolate Hazelnut, Vanilla Almond and Coconut, £2/4x125g (50p each)

S N AC K T I M E

Breakfast favourite, Alpro Simply Plain, has been given a makeover with the launch of Simply Plain Little Pots. Now in a handy new four-pack, this soya alternative to yogurt makes a tasty snack at any time of day. Alpro Simply Plain Little Pots, £1·80/4x125g (45p each)

DISCOVER ALPRO alpro.com/uk

AlproUK

@Alpro

@Alpro

S K I L F U L LY C R A F T E D . E N J O Y R E S P O N S I B LY.

T H E F I R S T S I N G L E M A LT S C O T C H W H I S K Y F I N I S H E D I N I PA C R A F T B E E R C A S K S fififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififififi

LIFE HUB

...

Get that festive feeling with our top picks of things to eat, make and do for Christmas

M LA

FINISHING TOUCH Fluffy potatoes are roasted in goose fat to ensure a crispy finish.

E on flamb p13 é 5

Take the hassle out of Christmas food prep with the finest* Christmas Dinner for Two in a Box, £30, exclusive to the Festive Food to Order range (see p109). Serving two, it includes turkey and all the trimmings, Champagne, crackers and Christmas puds, so you can celebrate in style.

SIMPLY STYLISH These elegant dinner plates come as part of the Super White Porcelain 12 Piece Dinner Set, £25.

NEW

F

t w Learn ho ding your pud o

TWO’S COMPANY

51

LO B S T E R A N D GRAPEFRUIT SALAD Serves 2 DF GF Takes 10-15 mins Cost per serve £4·39

For a quick, elegant starter, remove the meat from 400g defrosted whole cooked lobster, £6 . Top and tail 1 white grapefruit; peel and cut into halved segments. Cut half an avocado into chunks, and half a cucumber into half moons. Toss with 1 x 90g bag peppery salad and 2 tbsp olive oil mixed with the juice and zest of half a lemon.

CHRISTMAS

SPIRIT

Try our Sparkling mango float for a fun, fizzy cocktail. Pour a little grenadine into chilled Champagne saucers, add a scoop of mango sorbet to each, then drizzle over a further splash of grenadine. Top up with pink sparkling wine. Or, try using lemon sorbet, swapping the grenadine for vodka and topping up with prosecco for a delicious Italian Sgroppino.

Each serving contains Energy

1789kJ 428kcal 21%

Fat

Saturates

23g 4g 32% 19%

Sugars

Salt

8g 8%

1·8g 31%

of the reference intake. See page 194.

Carbohydrate 9g Protein 48g Fibre 2g

TIN RETROSPECT

Foodies will love these gorgeous vintage-inspired tins filled with classic Oxo Beef Stock Cubes, Paxo Sage and Onion Stuffing Mix and Bisto Gravy Granules, £4 each.

LET THEM EAT CAKE

Surprise your guests with this reinvented festive favourite: the Cheeseboard Dessert Selection, £12, includes pistachio lemon mousse, passionfruit cheesecake and more…

52

DECK THE

PAWS

Treat your four-legged friend on Christmas morning. How about their own Santa Hat, £2 or Reindeer Jumper, £5? Just remember not to share your Christmas choccies with your pets – chocolate contains theobromine, which is toxic to both dogs and cats.

THE BIG DAY

how to …fold festive napkins

For a space saver that’s ideal for Christmas Day, try the exclusive Sage, Thyme and Parsley Pot, £2. Featuring three herbs to choose from, it’s perfect for flavouring your homemade Christmas stuffing.

1

Take a green square paper napkin, turn it 90° so it looks like a diamond and fold the top layer up, so that the point is 1cm below the top.

2 HOLY SMOKE!

Try something different this Christmas – succulent finest* Smoke at Home Ham, £15/950g (£1·58/100g), with finest* Red Onion Chutney, £1·49/230g (65p/100g).

SIDE SHOW

Wondering what to serve with the turkey?

Try Carrots and Parsnips with Honey Glaze, £2/400g (50p/100g), Christmas Spiced Red Cabbage, £1·50/380g (39p/100g), and Stuffed Mushrooms with Red Onion Marmalade & Vintage Cheddar, £2/168g (£1·19/100g).

Repeat with the remaining three layers, folding each point so that it is 1cm below the last one.

3

Flip the napkin over then fold in the sides.

4

Turn the napkin back over, then upside down.

Tuck the point of each flap in, so that you have a triangle with four flat-edged layers.

5

Place your tree on a plate and rest a small bauble on top.

A PEAR FIND Ready in just five minutes, Poached Pears, £2·50/325g (77p/100g), are cooked with lemon and star anise in vanilla syrup. For a stylish Christmas dessert, serve with finest* Stem Ginger Extra Thick Cream, £2·30/230g (23p/100g).

Watch a quick video on how to make this at tes.co/napkintree 53

TAKE

3

Mulled apple juice

Kids needn't miss out on a festive winter warmer: simmer apple juice with cinnamon sticks and pared orange peel for 10 minutes, then serve in mugs.

Cinnamon Sticks, 85p/12g (71p/10g)

NATIONAL CHRISTMAS JUMPER DAY (16 DEC) Don your favourite holiday pullover to raise money for Save the Children. Join in at your workplace, or simply sign up and donate at christmasjumperday.org.

Apple Juice, £1/1L (10p/100ml)

IS RAISED EVERY YEAR IN THE UK FOR CHARITIES THROUGH CHRISTMAS CARD SALES. HAVE YOU BOUGHT YOURS YET?

THERE’S AN A PP FOR T H AT There’s no need to spend extra on seasonal book s for the kids.

Dow nload the free Christmas Stor y Book s app ( App Store and Google Play) for classic tales and new stories, each w ith fun illustrations and voiceovers.

You can save the stories onto an SD card to read later, too.

54

STIR-UP SUNDAY (27 NOV) The last Sunday before Advent is traditionally when Christmas puddings are made. It’s a chance to get the family involved in festive prep – everyone gets a turn to stir the pudding and make a wish. Try this delicious gluten-free cranberry-pecan pud at tes.co/gfpecanpud. #SLIPPERSFORSHELTER (9 DEC) Slip into your slippers to support housing and homelessness charity Shelter, which last year helped more than 5 million people struggling to keep a roof over their heads. Find out more at www.shelter.org.uk/slippers.

Oranges, 30p each

£50M

WHAT’S ON

IT’S A KIND OF

magic

The National Trust really gets into the festive spirit by transforming its sites into magical winter wonderlands.

At Mottisfont in Hampshire, you can see The Twelve Days of Christmas come to life across themed rooms and gardens (27 Nov3 Jan), while Killerton in Devon has a Grimm Brothers theme, with an activity trail outside under twinkling lights (19 Nov-31 Dec). Both events are free, but normal admission charges apply. Visit nationaltrust.org.uk.

GET YOUR

skates on

Ice skating has become a staple festive tradition, with outdoor ice rinks popping up all over the UK. Our favourite has to be Brighton’s (royalpavilionicerink. co.uk), which is the first to use green energy to freeze the ice.

To save on admission fees, check your local rink’s off-peak times and family ticket offers.

FESTIVE FUN

5

WAYS WITH

MASON

You could use any clean glass jar w ith a large rim to tr y your hand at these brilliant ideas

a piece of 1topTie ribbon around the of the jar, fill

with water and pop in a tealight. Use the jar as a centrepiece for the table, making sure to keep the ribbon away from the flame.

Fill a jar with 2 sweets. Add some ribbon and a

lid for a unique and affordable present.

WHITE HOUSE

Use gloss paint 3 to create a colourful vase. Try

With a microwaveable sponge, ready-to-roll icing and buttercream frosting, kids will love the Igloo Cake Kit, £3·99/425g (94p/100g), that they can build themselves.

painting in red and white, then gluing on buttons to make Santa's coat.

Make a rustic 4 mantelpiece decoration by putting

Points for

cranberries and some green foliage in a jar, then tie twine around the rim.

Check your Tesco Clubcard points online – you might have more than you think – then exchange them for great gifts in time for Christmas.

Just £10 worth of points gets you £30 to spend in store at Goldsmiths.

Fill a selection of 5 jars with baubles and stack up to create a modern Christmas tree.

IN THE FRAME

If you’ve been putting off getting an eye test, maybe this will tempt you: Tesco Opticians offers free sight tests in 206 stores nationwide and has a huge range of designer frames at great prices, from Michael Kors to Ray-Ban, all on a 2-for-1 offer. Don't forget your Clubcard! For full terms and conditions, visit tescoopticians.com.

NICE AS PIE

Get into the holiday mood with the finest* Mince Pie Selection, £3 for 6 (50p each).

Topped with almond frangipane, brandy butter icing or crushed pecan and maple, they're perfect for when guests pop over.

Trim your Christmas energy bills with these super-easy tips from the Energy Saving Trust • If you have traditional incandescent fairy lights, upgrade them to LED ones and you’ll use 90 per cent less energy and save money, too!

• Browsing the Boxing Day sales? Use a tablet or smartphone, rather than a desktop PC, as they use 70 per cent less energy.

• More than half of us admit to leaving the TV on as background noise, but if you're not paying attention, switch it off!

55

®Reg. Trademark of Société des Produits Nestlé S.A.

PARTY

IT’S THE SMALL THINGS…

Planning a party? We've got you covered for canapés with luxurious finest* Mini Venison Pies, £6 for 9 (67p each), finest* Scallop Thermidor, £6 for 9 (67p each) and finest* Katsu Curry Spring Rolls with Dip, £5 for 8 (63p each).

WORDS BRYONY BOWIE AND JO WOODERSON PHOTOGRAPHY ANT DUNCAN, ADRIAN LAWRENCE AND TESCO ARCHIVE FOOD STYLING EMMA JANE FROST AND KATHY KORDALIS PROP STYLING TONIA SHUTTLEWORTH AND REBECCA NEWPORT ILLUSTRATIONS MIA DUNTON

No drinks party is complete without nibbles. Try finest* Cocoa and Spiced Rum Crisps, £1/150g (67p/100g), finest* Sea Salt, Rosemary and Garlic Veg Crisps, £1·59/125g (£1·27/100g), and finest* Orange and Cranberry Popcorn, £1·79/170g (£1·05/100g).

THREE OF A KIND

Try something different with your blinis: finest* Smoked Salmon Trio, £6/180g (£3·33/100g), features smoked salmon flavoured with lemon and pepper, beetroot and smoked chestnut.

Come full circle

A twist on a classic French croquembouche, the finest* Salted Caramel Profiterole Wreath, £12/752g (£1·60/100g), features puff pastry layers, indulgent Belgian chocolate sauce and British cream-filled choux pastry. Finished with salted caramel cream and a sparkly chocolate wreath, it’s a gorgeous centrepiece that’s sure to impress.

57

FREE FROM

just desserts

Go gluten-free and indulge your sweet tooth with delicious finest* Free From Chocolate Yule Log, £4·50/352g (£1·29/100g), and Free From Berry Christmas Cheesecake, £4/460g (87p/100g) .

A genius nut-free twist on macarons, gluten-free Macaringues, £2·99/24 (13p each), are ready to be sandwiched with chocolate ganache, buttercream or whatever you like, for a speedy crowd-pleaser.

DON'T MISS OUT Turn to p100 for our gorgeous festive free-from recipes.

Perfect pud Give your Christmas meal a finale that everyone can enjoy: this deliciously rich Nutand Alcohol-free Christmas Pudding, £2/454g (44p/100g), is just the ticket.

58

ON A ROLL Coeliacs rejoice: new Jus-Rol Gluten Free Puff Pastry, £2/280g (71p/100g), is now in stores – so no need to miss out on the vol-au-vents!

WINE HUB

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’Tis the season to eat, drink and be merry – and, at the centre of every festive celebration, there should be a quality bottle of bubbly.

James Davis, Master of Wine

“

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PROMOTION

ROAD TO SUCCESS If you want a job where you’re in the driving seat, why not get behind the wheel as a Tesco customer delivery driver?

F

JOIN ancy a new challenge? Think you’ve got what it takes to be a delivery THE TEAM driver? Would shift work suit Make a difference your life stage? If you drive, in others' lives as a enjoy meeting people and can think on Tesco customer your feet, Tesco would like to hear from delivery driver. you. With delivery addresses all the way from Land’s End to John O’Groats, Tesco needs safe, helpful and friendly customer delivery drivers to join its dedicated team.

It’s an interesting, satisfying role where every day is different. You can choose from a variety of shift patterns, including evenings and weekends, to fit around your lifestyle. The rewards stack up, too, with competitive rates of pay, award-winning training, discounted shopping and a Retirement Savings Plan and share scheme.

MORE THAN JUST A DELIVERY You’ll need to be a safe, law-abiding driver and will be trusted to manage your time on the road.

Most importantly, you’ll act as an ambassador for Tesco, which means delivering with a smile.

Tesco is looking for drivers who are reasonably physically active, keen to get out and about, meet customers and provide a service that can make a difference in others’ lives.

So, if you are passionate about customer service and seeking work that fits in with your busy life, please get in touch – a role as a Tesco customer delivery driver could be right up your street.

A DAY IN THE LIFE… Name: Rose

Scherer, 23 Customer Ful filment Centre, Erith Delivery area: Kent Works: Three 10½-hour and two five-hour shif ts per week Base: Tesco

I’ve been a customer delivery driver for two and a half years.

When I applied I had a driving assessment, then two days in the classroom, and a week going out with a driver to learn the ropes and get used to the van. Then I was ready to go out on my own.

The day begins with checking that my van is safe and ready to go. Once it’s loaded, I check the schedule. I go out for around four hours at a time, with seven to 12 deliveries. I love driving, and listen to music as I go, but the best thing is meeting the customers.

I always greet people with a smile and ask if they’d like me to bring the delivery in and help them unpack. For elderly customers, I’m often the only person they see – it can really make their day.

The work is hands-on and no two shifts are the same, as customers look for help in all sorts of ways.

It’s important to be easy-going.

I started at Tesco in fulfilment and never thought I’d become a driver.

Now, when I’m on the road, I feel like I’m my own boss. I can’t imagine doing anything else.

ON THE MOVE To find out more about becoming a Tesco customer delivery driver, go to tesco-careers.com/drivers

GIVING BACK

Here’s how you can help feed those in need this Christmas

Over 38 million meals have been donated since the first collection in 2012!

ILLUSTRATION SONNY ROSS

T

his Christmas, Tesco is again working with FareShare and The Trussell Trust to feed people in need. The Trussell Trust (trusselltrust.org) runs a network of foodbanks helping people in crisis, whether due to illness, redundancy or even an unexpected bill. FareShare (fareshare.org.uk) distributes food to more than 2,500 charities and projects, such as women’s refuges and homeless hostels, who transform it into tasty and nutritious meals for those who need it most.

HOW CAN I HELP?

Simply buy an item (or items) of long-life food with your shopping and donate it on your way out. Express stores will be hosting collection points from 21 November to 3 December, with Extra, Superstore and Metro stores participating from 1-3 December.

What’s more, Tesco will add an extra 20 per cent to all donations received.

You can also volunteer to help with the collection, or donate money at tesco. com/food-collection.

Sue Pritchard is a paediatric nurse and a volunteer at Gloucester Foodbank and the food collections at Tesco Superstore, Gloucester ‘I work full-time, but take time off to volunteer along with my husband, Steve. I love giving something back to the community, and meeting people and telling them about the important job the foodbank does. So many people are just one wage packet away from poverty and need our help. I always find it amazing how generous Tesco customers are. It really makes it worthwhile when someone pushes a full trolley over to you and walks off.’ To volunteer, visit tesco.com/food-collection.

Find out more at tesco.com/food-collection

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Subject to availability. Selected stores only.

Calcium is needed for the maintenance of normal bones.

HOLIDAY HELPS

your very own christmas elves Whether you’re playing host or being hosted, gift planning or panic buying, our team of experts has tons of brilliant ideas and clever problem solutions – so you can relax and enjoy the good times

festive season help team MONEY EXPERT HOLLY MACKAY

WRAPPING EXPERT YOKO TAKENAMI

FOOD WRITERS JEN BEDLOE LOUISE PICKFORD

FASHION STYLIST PHILL TARLING

LIFE COACH

CAROLE ANN RICE

ney an the mo ey have th th main t a a h w ild t h g each c ore abou in m y u re b a c n t s o Kid ying abou m. Focus nt on the than worr e r e sp th nt a e a ’v ra w u t, yo wan m. If they ey really ach of the e feel n ’t o present th n t o n d u , me amo the world sa in e g th in g th in y spend presents. re than an expensive re figure mo o n m io h ct it a £10 ment it w to supple you have

This gift bag takes about 30 seconds and requires no sticky tape. Use thin paper, such as crepe or tissue – not regular wrapping paper.

1 Put the gift in the middle of a large square of paper.

2 Lift two opposite corners up and hold them together above the gift. Pull up the other two corners and hold all four together, points lined up. From above, your gift bag should now resemble a four-point-star.

3 Pinch the top of the bag together about an inch below the four points and twist.

4 Tie string or ribbon in a bow around the twist to close the bag.

For more wrapping tips visit tes.co/xmaswrap

Prioritise fridge space for perishables, such as salad leaves. Move any jars clogging up shelves to a crate in a cool place such as the garage. Most veg will keep well in the garage, too – just remember to keep food well wrapped.

Finally, pick up or arrange delivery of meat for the last possible moment.

For more savvy ideas for the festive season, visit tescoliving.com

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bon hane and rib Think cellop use or s, it w biscu around a fe es ak b ur yo for clip-top jars ded or w lly fu ht g with a thou aking en brown b Ev . g ta g in sw these ll A k. the tric paper does uch to ed lis sona create a per out sh need to spla without the at re g r some (see p160 fo ible gifts). ed r fo s idea

lf rty is ha a p s k n i r r a dr rson. Fo umb fo e h p t r f e o p e e l The ru e or fizz e peopl n i m u w s f s a o eal, lot, a bottle istmas m h. It sounds a r h C a ith ree eac wine w need th glasses e ly l e r a h u t s k u us will drin t people you’ll f red, pl o s e l t t eigh ee bo ne. but for and thr e t i urite wi h o w v a f f o r s u f yo bottle spare o have a

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For more savvy ideas for the festive season, visit tescoliving.com

Take four big sticky notes and mark them ‘family gifts’, ‘gifts for friends’, ‘entertaining’ and ‘going out’. Stick them on your fridge, or hide them if you need to keep the gifts a secret.

1 Decide on your budget (don’t forget to include any New Year’s Eve festivities).

2 Divvy up the total budget figure between the four categories.

3 Research what you’d like to buy online and tally, adjusting your plan accordingly.

4 Set aside an evening to do your online shopping. You’re less likely to go over budget if you shop online than if you buy gifts on impulse while out and about.

5 Write what you’ve spent on the notes, and always add them before spending more.

HOLIDAY HELPS

Be a trendsetter and focus on aromas instead of the usual decorations. They’re far more stylish (and subtle) than going crazy with tinsel and can be incredibly evocative – smell, emotions and memory are all closely linked. Heat mulled wine in a pan to infuse your home with a spicy festive scent before guests arrive.

• Every 500g of a whole raw turkey will provide enough meat for one person. Also allow 125g potatoes, 100g roasting veggies (such as carrots and parsnips), 3 bacon-wrapped cocktail sausages, 50g green veg (such as sprouts and beans), 100ml gravy (allow 50ml wine, plus 50ml stock), 75g stuffing, 50g bread sauce and 20g cranberry sauce each.

• If you have vegetarian guests, replace the pigs in blankets with extra veg and serve a meat-free main (see p100 for ideas).

Add a few frozen mar y cranberries, a rose of stalk and a piece to each clementine peel twist. glass for a festive for the Use wine glasses kling non-alcoholic spar en drinks, too. Find ev more ideas on p144.

• A 1·2 litre Christmas pudding will serve eight, but it’s not everyone’s favourite, so try a smaller one and offer a choice.

I like to have three puddings that work well together for eight guests – they usually have a bit of each!

• If you’re including starters, don’t overthink them. Just serve a drink along with a couple of bites per person. Try warmed blinis with smoked salmon and horseradish or toasted slices of baguette with goat’s cheese and caramelised onion chutney.

HOLIDAY HELPS

Make your gathering a ‘communal pitch-in’. We’re all busy, so people will understand – and it can be more fun, too. Try these ideas: • Ask someone to bring a starter and another to bring a dessert, so you can focus on the main.

• Have a cocktail roulette. Provide the basics: mixers such as tonic water, orange juice and cola, plus lemons, limes and one spirit. Then ask guests to bring a tipple and get creating!

• Rather than an all-night affair, make it a two-hour afternoon canapés or desserts party. Serve drinks and ask people to bring either a plate of canapés or a dessert.

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For more savvy ideas for the festive season, visit tescoliving.com

Use Aim for cosy, not perfect. to hide candles or decorations up the odd mark. Brighten – red rooms with fresh flowers eat at and white roses look gr tter in Christmas. Throw any clu d hang a basket to sort later, an room. a fresh towel in the bath edy cleaning Check out more spe nclean mi /10 .co tes at tips

WORDS AVIVA ATTIAS ILLUSTRATIONS DERMOT FLYNN

• If you have lo ts of frie them ro nds wit und on h kids, e aftern Play pa you cou oon an ss the p ld invit d all ch a e rc ip in fo el, putt so each r pressie ing a sm child g a s . ll e g ts one ift in ea • If you present ch laye ’ve got r, ( fr a o m b ig famil all of y for eac y gathe ou). h child, ring, bu but do y a gift adults. a secre Agree a t Santa for the budget use an and, if online e a s ie r, picker such as drawna mes.co .uk.

Please enjoy responsibly

D E C O R AT I O N S Large snowed Christmas tree, £15; Pre-lit wreath (20in), £12 255-8464 bow and baubles not included;

Gold mixed sized baubles, £5 for 40 486-4936; finest* premium tree, £25

o f m a g ic it b le t t li B r in g a h o m e w it h in t o y o u r eous these gorg s and d e c o r a t io n ie s – p lu s r o s s e c c a cute s r e x p e r t t ip e v le c d in f

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Going for gold

For a rich and opulent festive scheme, team burnished gold and bronze tones with classic ivory. More is more with this look, including oversized baubles, a lavishly decorated bannister, frosted bouquets and lots of ambient candlelight.

Continue the scheme through to your presents under the tree with coordinated wrap, ribbon and bows.

*The contents of bouquets are subject to change dependent on seasonal availability.

ABOVE finest* snowdrift bouquet, £40,* available online; Gold pear, £5 711-6500; Gold apple, £5 598-7518; Mercury vase, medium, £10 625-4941; Mercury tealight holder in silver, £2; Gold & black vanilla large filled candle, £6 793-5023; Gold glitter stag decoration, £5 406-9420; Tapered wooden lantern, small, £12 135-9650

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RIGHT 120 multifunction LED lights in warm white, £15 553-1927; Gold glitter stag head hanging decoration, £1·50 627-8359; 6ft evergreen tree, £20 430-4858; Gold glitter and bead Christmas tree topper, £4 619-2028; Gold traditional bow hanging decoration, £1·50 663-1114; Cream and gold glitter Christmas baubles, £3 for four; Gold mixed sized baubles, £5 for 40 486-4936

EXPERT TIP Create a homemade stair garland with ivy – a local florist will be able to source some for you – then wrap it around the banister (it’s a good idea to get an extra pair of hands to help you with this) and tie it in place with gold ribbon to match the gilded scheme. Once you’re done, you can add some fairy lights and hang baubles and other decorations in contrasting colours as a finishing touch.

Hammered metal frame (5x7in), £8 551-0382

Myrrh & amber star glitter candle, £3 133-5856

D E C O R AT I O N S

Gold feather cushion, £8 479-8128

Small gold scene tealight holder, £4 693-4974

EXPERT TIP Festoon your living room and hallway with tealights in pretty holders, twinkling fairy lights, and pillar candles in lanterns.

To create an interesting display, choose designs in varying sizes. The subtle light they create will give a welcoming golden glow throughout the festive season and Metal hammered-effect set the scene for your guests. vase, large, £14 250-7678

For more savvy ideas for the festive season, visit tescoliving.com

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Snow scene

If a frosty winter wonderland is more your style, it’s easy to recreate with a ‘snow-capped’ tree, shimmery, iridescent decorations and a cool, calming palette of ice blue and pale fern green. You can ramp up the cosy factor with cushions, card displays and a roaring fire.

SPACE SAVER Turn your cards into a novel wall display by hanging vertically on ribbon (see expert tip, below left).

RIGHT Flocked penguin home decoration, £5 382-5723; Large snowy trees bag, £2 497-8820; 6·5ft luxury alpine snow tree, £45 179-9299; White crochet angel hanging decoration, £1·50 401-0439; Ombre winter scene bauble decoration, £2 for two, 768-0140; Silver glitter snowflake hanging decoration, £1·50 257-9026; White glitter polar bear hanging decoration, £1·50 634-8112; Silver glitter pearl star hanging decoration, £2·50 416-9859; Glass glitter winter scene hanging decoration, £3·50 138-2303; Silver jewel swan Christmas tree decoration, £2 492-2529; White glitter lantern drop decoration, £2 for two

ABOVE Luxury ‘sparkle this season’ card, £4 for 10; Ceramic house light-up home decoration, £4; Stag white rose planter, £10; Mercury tealight holder in rose gold, £2

EXPERT TIP Mantelpieces can soon become overrun with Christmas cards, so why not keep them free for tealights and festive ornaments and make a separate display of your cards? All you need is some ribbon, sticky tack and a stapler. Match the ribbon to your colour scheme and simply stick the cards shut with white sticky tack, then staple them to your ribbon and hang it on a wall or door.

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Snowflake print throw, £5

Five-arm candelabra in silver, £20 719-9004

White rose in mercury, £6 601-6596

D E C O R AT I O N S

Pentagonal tealight holder, £14 435-9685

Snow scene cushion, £8 158-7792

EXPERT TIP

Silver plated frame (5x7in), £12 290-6075

When decorating your tree, be sure to vary the decorations. A good mixture of shapes and sizes – hearts, figures, long droplets, animals and, of course, the classic round bauble – will ensure your look has a decadent, decorative quality. For texture, add some flocked, sequinned and glittery designs.

For more savvy ideas for the festive season, visit tescoliving.com

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Scandi style For a charming scheme that’s full of warmth and fun, try this new take on Scandi chic with a classic red and white base, rustic textures, such as hessian stockings, and cute decorations and novelty accessories the kids will love.

Our favourites? The snow-filled baubles and the Santa wellies!

ABOVE Christmas giant Santa ski mug, £3·50 Kids Christmas bear mug, £1·50 462-0285

LEFT Gingerbread home storage jar, £10 426-3156

ABOVE Santa wellies planted with cyclamen, £6

Holly sparkly wrap, 3m, £2 124-2719

EXPERT TIP To really embrace the Scandi theme, choose red and white gift wrap with coordinated ribbons.

Don’t forget to add some berries and potted plants – poinsettias come in red and white and are the perfect accompaniment to your Christmas decor.

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Tis the season bag, medium, £1 670-6289

Robin landscape bag, large, £2 598-1916

D E C O R AT I O N S

WORDS SOPHIE WARREN-SMITH PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

LEFT Deck the halls oval trimmings platter, £10 100-0854; Deck the halls serving plate, £8 764-6433; Glitter tree scene dome home decoration, £4; 7ft luxury regency fir tree, £60 120-2481; Red felt snowflake tree topper, £4; Red wooden moveable Santa hanging decoration, £2·50 602-0822; Red and white toadstools, £2 for four 203-5730; Red and white snowflake pattern bauble decorations, £3 for four 602-0822; White wooden heart with bell hanging decoration, £2 648-0992; Red and white candy cane decoration, £1·50 for 6 254-1583; Car and tree dome glass hanging decoration, £3·50 428-9328; Wood cabin decoupage bauble hanging decoration, £1·50; Wooden house scene hanging decoration, £2; Hessian Santa’s workshop Christmas stocking, £5; Hessian Santa’s workshop Christmas sack, £5 771-0489; Christmas deer border cushion, £10 164-8032

PACK IT IN Keep your decorations safe for next year with our clever storage hacks at tes.co/ storeawayxmas

For more savvy ideas for the festive season, visit tescoliving.com

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A stylish white and silver colour scheme is perfect for a grown-up Christmas dinner, while kids can get creative in their own eating area

white christmas

If there’s ever a time when you can pull out all the stops to create a stylish and decorative table, Christmas Day is it. Simple touches, such as tying a plain red ribbon round the back of a wooden chair or adding some green fern and red berries to plates, can make a big impact. Sparkling tealights dotted around the table create a magical, cosy atmosphere and a seasonal floral centrepiece looks natural and elegant. A scattering of silver snowflake decorations will finish your setting perfectly.

Right Gold star tealight, £3 for four 347-0265; Silver table runner, £10 684-2149; Mixer glass, £4 for four 212-0339; Platinum band wine glass, £1·50 534-2735; Silver round woven place mat, £4 for two 481-2027; Platinum band dinner plate, £3 253-8833; White cotton napkin, £6 for four 573-7079; 16-piece Audrey cutlery set, £15 432-5232

EXPERT TIP Layer each place setting by using textured place mats under plain plates teamed with contrasting coloured napkins. Use thin ribbon or twine to tie each guest’s cutlery together and use berries and a branch clipping from the Christmas tree as a finishing touch.

Silver metal candle tray, £5 797-3117

Silver glitter reindeer luxury crackers, £10 for pack of eight 447-2382

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Find these products in store, or buy online at tesco.com/direct

FSEES DT T EICTVO H ERETA AT S CB IO ELN EE S

Below Copper hammered wine cooler, £8 553-5604; Silver spot and stripe cube crackers, £4 for pack of 12 609-8918; Let it snow dinner party crackers, £10 for pack of 12 491-6544; Amethyst mercury tealight holder, £2; Gold and black vanilla filled candle, large, £6 793-5023

EXPERT TIP

Pewter star serving dish, £4 421-7147

Copper hammered double walled ice bucket, £12

Silver napkin rings, £10 for four 128-3367

Design place settings using your dining chairs. Tie thick red ribbon – at least two inches in width – onto the back of each chair with a neat bow. Tuck some foliage, such as berries, ivy or eucalyptus, into the bow and then handwrite luggage labels with your guests’ names and attach them to the ribbons.

359-7061

For more savvy ideas for the festive season, visit tescoliving.com

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SET THE SCENE

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

Below Deer border cushion, £10 164-8032; Glitter deer cushion £6 153-9532; Red two tone dinner plate, £2 421-5903; Elfie-selfie crackers, £6 for pack of six 749-1533; Cutlery holder, £4 for two 299-1312; Red stitch glass, £3·50 for four 320-8601; Twas the night before Christmas coasters, £2 for four 319-6554; Light-up gingerbread house, £4

K I D S ’ TA B L E Keep the children amused during Christmas dinner by giving them their very own dining area, next to the main table. Simply cover a low table in brown craft paper, draw on place settings and provide crayons or washable felt tips so they can draw and decorate to their heart’s content. Sit them on comfy cushions and give them each a cracker and a paper hat or face mask. A red and white colour scheme looks great, and Santa cutlery holders are a cute touch.

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Liesel cushion, £6 482-6198

Christmas elfie mug, £1·50 418-7251

Find these products in store, or buy online at tesco.com/direct

Santa and Liesel scene cushion, £6 284-7583

FESTIVE FAVOURITES 1

2

What brings fun to the table and adds a finishing touch?

Our brilliant selection of Christmas crackers, of course!

3

4

6 5 7

8

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

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10

1 Harlequin 2 Racing dinner party crackers, pack of six, £7 574-4010

3

4

Silver spot Holly and penguin and stripe red embossed crackers, pack cube crackers, luxury crackers, of six, £6 pack of 12, £4 pack of eight, 529-5279 609-8918 £10 488-2979

5 Gold tree 6 Elfie-selfie 7 Let it snow 8 Red

dinner party crackers, pack dinner party snowflake crackers, pack of six, £6 crackers, pack dinner party of 12, £10 749-1533 of 12, £10 crackers, pack 126-6352 491-6544 of eight, £10

9 Silver

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Tartan glitter reindeer cube crackers, luxury crackers, pack of 12, pack of eight, £4 188-6913 £10 447-2382

488-2979

Find these products in store, or buy online at tesco.com/direct

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VERSION REPRO OP

SUBS

ART

PRODUCTION

CLIENT

KITCHEN

PHOTOGRAPHY MEL YATES, KARNA MAFFAIT STYLING EMILIO PIMENTEL-REID

Whether you’re stirring the pud or baking up festive bites, do it in seasonal style

TOP SHELF, FROM LEFT Philips DAB radio, £49 531-3126; Deck the halls oval trimmings platter, £10 100-0854; Luxury traditional tree Christmas cards, £4 for six 249-0742 BOTTOM SHELF, FROM LEFT Gingerbread house tree decoration, £1·50 172-1965; Season to be jolly serving plate, £8 764-6433; Flour sifter, £3 253-9022; Basics timer, £2·50 162-8304; Luxury Scottie dog Christmas cards, £4 for six 463-6509

GIFT IDEA Homemade chutney and jam make a lovely, personal gift.

Decorate jam jar lids with gold wrapping paper and festive string. For more edible gift ideas turn to page 160.

FAR RIGHT finest* Cheese Truckle Tower, £6

ON COUNTER, FROM LEFT Professional Go Cook oven tray (40x29cm), £10 201-6035; Chopping board, small, £4 653-7506, large, £6, 127-0608; Bormioli Rocco storage jar, (0·5L) £3 653-7506; (1L) £3·50 127-0608; Deck the halls tray, £3·50 133-5081; Glass mixing bowl, £2·50 204-4487; Professional Go Cook 12-cup muffin pan, £8 202-6520; De’Longhi Scultura kettle in white, £66·49 705-8621

Find these products in store, or buy online at tesco.com/direct

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PROMOTION

SANTA PAWS Party with your pets this Christmas, but keep them healthy and happy, too, with these practical tips and nutritious gifts

P

ets play a key role in family life, particularly at this time of year, when pet owners like to indulge a beloved dog or cat.

Our furry friends are often treated to gift-wrapped goodies, but you can also be sure they’ll try to get their paws on anything shiny and edible.

So, make sure everyone has a stress-free time by following these tips from the WALTHAM Centre for Pet Nutrition…

1

CHOC HORROR Chocolate contains a chemical called theobromine, often toxic to dogs and cats, so take care with edible decorations and gifts. Dogs will be quick to nose out choccy treats from even the thickest giftwrap.

2

STEER CLEAR Raisins can cause kidney failure in cats and dogs, so anything that contains them, from mince pies to Christmas cakes and puds, must be kept out of reach.

3

BIRD WATCH After the Christmas meal, deal with the turkey carcass as soon as possible. Cooked bones can choke both dogs and cats, and may splinter inside your pet.

4

WINTER GREENS Deck the halls with festive foliage but take care, as some leaves, such as holly and mistletoe, can upset pets’ stomachs if they eat them.

5

LIGHTS OUT As with any electric cable, fairy lights can give pets a shock if they chew the wires, so switch them off when you’re not there to supervise. Hang all decorations out of reach, and stabilise your tree to prevent it toppling over should pets climb onto it.

6

WRAP IT UP Ribbons and gift ties are irresistible to cats but pose a serious hazard if they get tangled up, or if they chew and swallow them, so keep an eye on your pets as presents are unwrapped.

7

KEEP THE PEACE It’s a good idea to put your pet’s bed in a quiet space to give them a place to rest when the festive fun tires them out.

Doggy dining This Pedigree® Limited Edition Treats Tin makes the perfect present for any pooch. Inside, your four-legged friend will find their heart’s desire, from Rodeo chews to Tasty Bites – keeping those tails wagging well into the new year.

And you get an attractive storage tin for tidying away pet food or pet accessories. Pedigree Limited Edition Treats Tin, £5

D E C O R AT I O N S

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

Mantelpieces make brilliant Christmas focal points – just add flowers, foliage and sparkle

CLOCKWISE FROM TOP LEFT Gold glitter Noel decoration, £5; Mercury vase, large, £12 625-4941; finest* St Nick bouquet, £20; Luxury Scottie dog card, £4 for six 463-6509; Luxury gold flitter banner cards, £4 for six 174-5803; Mercury tealight holder in rose gold, £2; Silver and coconut filled candle, small, £4; Hessian Santa’s workshop Christmas stocking, £5; Hessian Santa’s Workshop Christmas sack, £5 771-0489

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DECORATIONS

TOP ROW Christmas cards, £1·50 for 20 small, £2·50 for 10 and £4 for six luxury cards SECOND ROW Gold decorations, from £1 to £3·50 each THIRD ROW Red decorations, from £1 to £3·50 each BOTTOM ROW Silver decorations, from £1 to £3·50 each

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Find the full range of cards and decorations at tesco.com/direct

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

Beautify your home this Christmas with gorgeously festive cards and decorations

v

PROMOTION

SOMETHING SPECIAL Make great savings on seriously stylish jewellery from Goldsmiths, with three times your Tesco Clubcard voucher value

C

hristmas is a time of giving – and receiving.

So whether you’d like to buy a gift for a loved one, or treat yourself to some seasonal sparkle, why not take a look at the stunning collections available at Goldsmiths?

Specialising in jewellery, watches and diamonds since 1778, it’s now the largest quality jeweller in the UK, with experts on hand to help you choose.

At Goldsmiths you will find beautiful pieces in gold, silver and diamond from the likes of Gucci and an exclusive Jenny Packham collection. There are watches from prestigious brands, including Omega and

TAG Heuer, that will give any wrist a touch of class.

Plus there’s a wedding collection, to help make that big day special, with beautiful bands that can be tailor-made to your requirements. Goldsmiths will also repair and service watches, clean jewellery, make valuations and engrave pieces for that personal touch.

If you need a helping hand to get that special piece, turn to Tesco Clubcard for a great deal – just £10 in Clubcard vouchers can be exchanged for £30 to spend at Goldsmiths. So, use your Clubcard vouchers to add real sparkle this season.

DIAMONDS ARE FOREVER Name: Valerie Clark Lives: Twickenham, London Big buy: Diamond earrings I always keep a wishlist on the go, and one year I added diamonds to my list.

I’d never owned any and thought it was about time I did. As the years passed it became a talking point among my friends – I would joke that I’d have to rob a bank to get them!

One Saturday, a friend asked me to come with her to Goldsmiths to pick up a gold bracelet, which she was buying with her Clubcard points. That had never occurred to me and, as she explained how it worked, we looked at each other and said ‘…those diamond earrings!’ So I got working to find the best way to maximise my Clubcard points – through credit cards and so on – and in due course I had saved enough.

I chose a pair of diamond studs and that same friend came with me to get them. I’d wanted them for so long that when I walked out of the store, I burst out crying.

Now I wear them every day, as they remind me that if you set your mind to do something, you can achieve it.

GO FOR GOLD… 4 EASY STEPS 1 Go online at tesco.com/ clubcard/goldsmiths

Goldsmiths store of your choice.

2 Select the amount of Clubcard vouchers you want to exchange

To make your vouchers go further this Christmas, visit tesco.com/ clubcard/boost

3 Log in to your account and proceed to checkout

4 Receive tokens by email to use at a XXXXXXXXXXXX

Let your visitors relax and recharge in style and serenity with plush bedding and chic accessories

SET THE SCENE Creating a warm, welcoming space for your guests over Christmas needn’t mean redecorating or investing in expensive new furniture. Some key accessories and thoughtful touches – from carefully placed lighting and candlelight to luxurious bed linen, tactile cushions and gorgeous flowers and plants – will show you’ve gone the extra mile. Be sure to plan ahead to avoid last-minute hosting stress.

90

Silver sequin cushion, £10 241-8761

Glitter LED candle, medium, £4·50 280-3918

Topaz and amber diffuser, £5 287-0417

GUEST BEDROOM

finishing touches

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

For a lovely surprise treat, leave cooled fizz and flutes on a dressing table for your guests to discover on arrival – it’s sure to get them in the festive spirit! To keep the room smelling sweet and fragrant, use reed diffusers, which last much longer than room sprays. Scatter tealights and photo frames in coordinating metallic finishes for a stylish yet cosy feel.

TOP TIP Christmas lights inside a speckled glass vase create a lovely, soft festive glow.

ABOVE Copper hammered wine cooler, £8 553-5604; Champagne flutes, £10 for two 721-9235; Silver and coconut diffuser, £5 740-4041; Mercury tealight holder in amethyst, silver and rose gold, £2; Votive candle, £10 for five 681-2266

MAIN PICTURE Christmas geometric stag double duvet set, £15 533-7503 Faux velvet cushion in silver, £7 273-3656; in teal 108-0968; Champagne cushion, £8 577-0192; Grey bedcover, £20 522-7542 LEFT Mercury vase, large, £12 625-4941; Glittered succulent, £4 RIGHT Gold apple, £5 598-7518; Gold and black vanilla filled candle, large, £6 793-5023; finest* snowdrift bouquet, £40, available online; Mercury vase, large, £12, 625-4941

For more savvy ideas for the festive season, visit tescoliving.com

91

Selected stores. Delivery charges may apply.

CHILD’S BEDROOM

PHOTOGRAPHY DAN DUCHARS STYLING SAM DUFFY

READY FOR SANTA

Christmas is an exciting holiday for the children, so make it extra special by kitting out their bedroom. Cosy fleece blankets and glittery cushions in festive designs, plus fairy lights and a few seasonal decorations, will add to the joyous anticipation in the lead-up to Santa and his reindeers’ visit. Ho ho ho!

CLOCKWISE FROM TOP Red wooden moveable Santa hanging decoration, £2·50 656-5988; Red nutcracker room decoration, £5 127-5727 Merry Christmas bunting room decoration, £5; Hessian Santa’s workshop Christmas stocking, £5; Christmas French bulldog throw, £5 220-0730 Sherpa-back throw, £25 260-4080; Hessian Santa’s workshop Christmas sack, £5 771-0489; Glitter deer cushion, £6 153-9532

Find these products in store, or visit tesco.com/direct

93

High-speed sharing, all wrapped up Earn extra Tesco Clubcard Points with every purchase of a high performance SanDisk‰ product

Up to

80

points SanDisk Extreme® microSDXC™

SanDisk Extreme SDXC™

Up to

40

SanDisk Ultra‰ Dual USB Drive 3.0

points

SanDisk Ultra microSD™

SanDisk Ultra Fit

SanDisk Ultra SDXC

Up to

20

points

SanDisk Ultra Flair USB 3.0 Flash Drive

The Tesco Clubcard promotion runs from 14/11/16 – 28/12/16. All eligible purchases must be made within this period to qualify for the extra Tesco Clubcard points.

SanDisk® products included in this promotion are: Cruzer Edge™ USB Flash Drive (16GB/32GB/64GB), Cruzer Force™ USB Flash Drive (16GB/32GB/64GB), Cruzer Fit™ USB Flash Drive (32GB/64GB), SanDisk Ultra® USB 3.0 Flash Drive(16GB/32GB/64GB), SanDisk Ultra® Flair USB 3.0 Flash Drive (16GB/32GB), SanDisk Ultra® Dual USB Drive 3.0 (16GB/32GB/64GB), SanDisk® microSD with adaptor (16GB), SanDisk Ultra® SD UHS-I card (16GB/32GB/64GB), SanDisk Extreme® SD UHS-I card (16G/32GB/64GB), SanDisk Ultra® microSD UHS-I card (16GB/32GB/64GB) and SanDisk Extreme® microSD UHS-I card (32GB/64GB). © 2016 Western Digital Corporation or its affiliates. All rights reserved. SanDisk, the SanDisk logo, Cruzer, SanDisk Ultra and SanDisk Extreme are trademarks of Western Digital Corporation or its affiliates, registered in the U.S. and other countries. SanDisk Ultra Flair, Cruzer Edge, Cruzer Fit and Cruzer Force are trademarks of Western Digital Corporation or its affiliates. The SD, SDXC, microSD, microSDHC and microSDXC marks and logos are trademarks of SD-3C, LLC.

GIFT WRAP

Beautiful wrapping lends a thoughtful and personal touch to pressie-giving – try these easy ideas

TAKE YOUR PICK FROM TOP The Night Before Christmas wrap, 4m, £2 409-5633 Luxury red town scene wrap, 3m, £2 417-2049 Holly sparkly wrap, 3m, £2 124-2719 Recycled wrapping paper, £2·50 Luxury gold glitter reindeer wrap, 3m, £2 706-5449

PHOTOGRAPHY KARNA MAFFAIT, MEL YATES STYLING EMILIO PIMENTEL-REID

Luxury Kraft reindeer wrap, 3m, £2 195-7439

Foliage is a key trend this year, so don’t just save it for draping around the fireplace. Attach pine cones, evergreen leaves or a clipping from your Christmas tree to a thick bow and tie around a present for a loved one.

gifts This fab idea works best with soft gift on the e Plac s. sock or es glov as such king stoc or star a draw brown paper and a shape round it. Use as a guide to cut gift the pop , wrap gift of out e second shap on. inside and stitch around with red cott

As well as looking pretty hung on the tree, baubles can be used to embellis h a wrapped gift. Pick one in a colour that complements the wrap you’re using and carefully thread it on to the ribbon tied round the parcel.

Find these products in store, or buy online at tesco.com/direct

95

s l l a c d l o C

t he w ay of in t e g s le f n if e ze s and s f c o ld s a n d e o n s s l m a o t n p o s ym ea f ig h t t h e s D o n ’t le t s e m e d ie s r – l s u f e e m s a u g f and ge o le c t e d r a n f e s t iv e f u n e s y ll u f e r is c a f lu w it h t h

T

his is one time of the year when it’s important to stay on top of things. But wintertime is also peak season for colds and flu, and feeling under the weather can seem inevitable. When you begin to feel those unwelcome symptoms, whether it’s a tickly cough, a streaming cold or a sore throat – or all three – it’s important to be aware of the useful remedies that can get you through. Each of these selected treatments has been formulated to work on relieving specific symptoms of colds and flu. So, make sure you’re fully prepared to act fast when symptoms strike…

CLEAN UP

Rhinoviruses, the main cause of the common cold, can live on phones and door handles for up to 48 hours, so clean regularly.

BUNGED UP? When you’ve got a blocked nose and are feeling congested, it can often become difficult to breathe. Try Sudafed’s Blocked Nose Spray for rapid three-way relief – it helps to unblock your nose, reduces the build-up of mucus and eases your breathing through the nose. Sudafed’s fast relief lasts for up to 10 hours. Sudafed Blocked Nose Spray, £4/15ml, contains xylometazoline.

Always read the label.

Tackle that cough

Feel a tightness in your chest? Or the onset of a chesty, mucus cough?

Then reach for Benylin, the number one-selling cough brand. Benylin’s Chesty Coughs Non-Drowsy formula works to provide deep, penetrating relief when you have a tight, chesty cough.

It’s clinically proven to help stop your cough from day one.

Benylin Chesty Coughs NonDrowsy, £5·50/300ml.

Always read the label.

UNDER COVER

Don’t spread your virus – cover your nose and mouth with a tissue when coughing or sneezing, then discard it.

PROMOTION

Dual purpose

Lemsip Cough for Dry Cough & Sore Throat offers powerful dual relief for dry coughs and sore throats. It comes in a portable plastic bottle with its own tailor-made dosing cup, so that you can take it on the go – exactly when you need it most.

Lemsip Cough for Dry Cough & Sore Throat Oral Solution, £7·99/180ml.

HELPING HAND

Keep germs at bay by cleaning your hands regularly for 20 seconds each time with soap and water, or use hand sanitisers.

Always read the label. UK/CC/1016/0030

COUGH REMEDY Bronchostop is a traditional herbal medicinal product used to relieve coughs – chesty, dry, tickly and catarrh – exclusively based on long-standing use as a traditional remedy. It has a unique combination of ingredients, including thyme herb extract, and is non-drowsy. Bronchostop comes in a sugar and alcohol-free syrup and handy pastilles to relieve any cough.

Bronchostop Cough Syrup, £9/200ml; Bronchostop Cough Pastilles, £3/10. Always read the label.

Simply soothing

These handy Strepsils lozenges provide effective relief for a sore throat, and contain active ingredients that keep on working, even after the lozenge is gone.

The honey and lemon flavours mean they’re tasty, too. They’re great for when you need soothing relief on the go. Strepsils Honey & Lemon Lozenges, £3·50/24. Always read the label. UK/CC/1016/0030

All in one

If you are suffering from seasonal symptoms, Beechams Max Strength All In One capsules are Beechams’ strongest relief for colds and flu. They’re formulated to fight eight symptoms – chills, fever, chesty cough, blocked nose, sore throat, headache, mucus and aches and pains. Beechams Max Strength All In One Capsules, £5·25/16. For cold and flu relief. Always read the label. CHGBI/CHBCH/0040/16”

FOR LITTLE ONES When your child has a fever, you can feel helpless, but rest assured that Calpol Sugar Free Infant Suspension gets to work in just 15 minutes, giving soothing relief from pain and fever, and is gentle enough to use from two months. Calpol has been trusted by parents for 50 years. Calpol Sugar Free Infant Suspension, £3/ 100ml, contains paracetamol. For 2+ months weighing over 4kg and not premature. For pain and fever relief.

Always read the label.

FESTIVE CRAFT

take the

Turn your scraps of Christmas wrapping paper into something fabulous with these fun ideas Bunting is an easy, chic way

to dress walls and ceilings

F E ST I V E B U N T I N G You’ll need: Bunting template, pen, wrapping paper, scissors, glue, string

1

2

3

1 Use the online template to draw 20 bunting flags on two or three different wrapping papers.

Ensure the paper’s design is upright and central on each section.

2 On the reverse of the flags, fold a small amount of paper over to create a flap.

3 Glue the underside of the flap and lay the string along the inside of the fold. Stick the paper down to hold the string inside the flag.

Repeat with the rest of the flags, then hang.

CRAFTS EMMA MORTON-TURNER PHOTOGRAPHY SEAN CALITZ

OT H E R IDE AS… c Shred wrap and use it as protective packaging for future presents or as festive table confetti. c Line serving trays for a seasonal touch. c Wrap notebooks or diaries in paper. Plain gold or silver are stylish choices. c Make festive placemats for your Christmas table. Mount on card so they’re hardwearing. c Protect kids’ school books by covering them in fun, festive wrap. c Scrunched-up wrapping paper makes a great buffer for cleaning glass and mirrors. c Cover the front of an old clipboard with wrap and attach it to a kitchen wall to keep paperwork and receipts safe. c Frame pretty paper for stylish, affordable wall art for the holidays.

B OW S You’ll need: Bow template, pen, wrapping paper, scissors, glue

1 Use the online template to draw the bow pieces on your paper. Cut out.

2 Glue the ends of the bow piece and secure each end in the centre. You’ll have two big loops.

3 Stick the bow onto the centre of the ‘tails’ of the ribbon.

4 Wrap the small centre piece around the middle of the bow and glue in position from behind.

GIFT POUCHES You’ll need: Scissors, wrapping paper, ruler, pencil, decorative tape

CUT IT OUT

E N V E LO P E S

Visit tes.co/ xmaswrap to download the templates and find more ideas.

1 Cut out a 10 x 20cm piece of wrapping paper.

2 Bring the two short ends to meet, without creasing the fold, and tape them together.

3 With the taped edge to one side, tape the bottom edge.

4 Fill with sweets and close the open side by folding and taping in the opposite direction to the base, creating a 3D triangle.

You’ll need: Heart-shaped template, pen, scissors, wrapping paper, glue

1 Use the online template to draw the heart on your paper. Cut out.

2 With the paper the wrong side up, fold over the side so the edges are straight.

3 Fold down the top of the heart so it creates a deep enough pocket to become an envelope.

Glue the sides down lightly so the envelope can be opened easily.

4 Fold the pointed edge down to create the flap. Insert a note.

For more crafty ideas, go to tescoliving.com

99

everyone

All your guests can enjoy our gorgeous vegan, vegetarian, gluten-free and dairy-free recipes

get sTuck in Vegan Gluten-free Dairy-free

100

FREE FROM

R OA ST E D V E G E TA B L E TA R T GF Serves 8 Takes 1 hr Cost per serve £1·06

2 large sweet potatoes, skin on, cut into 2cm wedges 200g cherry tomatoes 2 red onions, peeled and cut into 1cm wedges 1 tbsp balsamic vinegar 2 tbsp olive oil For the base 35g pumpkin seeds 125g whole almonds, skin on 40g unsalted cashew nuts 100g whole peeled chestnuts, cooked 75g coconut oil 1 tbsp pure maple syrup 8 sprigs rosemary, leaves removed For the pesto 60g basil, plus extra leaves to serve 60g unsalted cashew nuts, roasted 2 garlic cloves, peeled 85ml extra-virgin olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 minutes.

2 Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 minutes, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.

3 Shape the dough into a rough log.

Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 minutes, until golden. Remove and leave to cool.

4 To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor.

Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.

5 Top with the veg and scatter over some basil. Serve at room temperature.

Each serving contains Energy

1998kJ 482kcal 24%

Fat

Saturates

40g 12g 57% 62%

Sugars

Salt

8g 9%

0·5g 8%

of the reference intake. See page 194.

Carbohydrate 23g Protein 8g Fibre 5g

get sTuck in Vegan Gluten-free Dairy-free

U LT I M AT E V E G G I E G R AV Y

H E R BY B R E A D S AU C E

GF Serves 8 Takes 35 minutes Cost per serve 50p

GF Serves 8 Takes 20 minutes, plus infusing Cost per serve 26p

2 tsp olive oil 1 onion, finely chopped ½ pack Frozen Mushroom Mix 4 garlic cloves, crushed 1½ tbsp thyme leaves 1½ tbsp chopped rosemary leaves 650ml dairy-free and gluten-free vegetable stock 2 tbsp tamari 2 tbsp cornflour

700ml unsweetened rice or soya milk 1 small onion, peeled and halved 2 garlic cloves, peeled 6 peppercorns 1 bay leaf 6 cloves 1 rosemary sprig 2 flat-leaf parsley sprigs 125g gluten-free breadcrumbs ¼ tsp freshly grated nutmeg

1 Heat the oil in a pan over a medium heat. Add the onion and mushrooms and sweat for 10-15 minutes until soft. Add the garlic and herbs; sauté for 5 minutes.

2 Add the stock and bring to a boil, then reduce the heat; simmer for 5 minutes.

Meanwhile, whisk together the tamari and cornflour, until there are no lumps.

Add to the gravy and stir. Bring to the boil, stirring all the time, then simmer for 5 minutes until thickened. Season.

3 In a food processor, blitz the gravy until smooth and serve immediately.

1 Put the milk, onion, garlic, peppercorns, bay leaf, cloves, rosemary and parsley into a saucepan and bring to the boil.

Immediately turn down the heat and simmer for 10 minutes. Remove from the heat and leave to stand for at least 30 minutes or up to one hour.

2 Strain the milk and return to the pan with the breadcrumbs. Simmer for 10 minutes until thick. Season with most of the nutmeg and salt and pepper. Stir.

Sprinkle with the remaining nutmeg and ground black pepper to serve.

Each serving contains

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

174kJ 42kcal 2%

Energy

Fat

Saturates

Sugars

Salt

1g 2%

<1g 2%

1g 2%

1·4g 23%

369kJ 88kcal 4%

2g 3%

<1g 2%

5g 6%

0·4g 6%

of the reference intake. See page 194.

Carbohydrate 6g Protein 1g Fibre 2g

of the reference intake. See page 194.

Carbohydrate 17g Protein 1g Fibre 1g

For more delicious free-from recipes, visit tesco.com/realfood

101

get sTuck in Vegetarian Gluten-free

102

FREE FROM

S AVO U RY C H E E S E C A K E

PAGE 7

Serves 10 V GF Takes 1 hr 45 mins, plus cooling Cost per serve 94p 1 x 400g pack shallots, peeled 8 garlic cloves, peeled 2 tbsp olive oil 150g raw beetroot, trimmed but not peeled, and cut into 1cm wedges For the base 125g gluten-free breadcrumbs 70g vegetarian hard cheese, finely grated 70g unsalted butter, melted For the filling 300g full fat soft cheese 300g feta 1 x 250g tub lighter mascarpone 4 eggs, beaten 1 lemon, zested 2 spring onions, finely chopped 1 tbsp thyme leaves, plus a few extra thyme sprigs, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the base of a 22cm springform cake tin. get sTuck in 2 Toss the shallots and garlic with half Gluten-free the oil; season. In a different bowl, repeat Dairy-free with the beetroot and remaining oil.

3 Transfer to a roasting dish, keeping the beetroot separate from the shallots and P I N E N U T, A P P L E A N D garlic. Cover with foil and bake for 40 S AG E ST U F F I N G B A L L S minutes, then remove the foil and bake for 10 minutes, or until soft and golden.

Makes 24 GF DF Leave to cool, then chill in the fridge.

Takes 1 hr 15 mins 4 In a bowl, combine the breadcrumbs, Cost per serve 27p hard cheese, melted butter and some black pepper. Press into the base of the 3 tbsp olive oil tin. Bake for 15-20 minutes, until golden.

3 onions, finely chopped 5 Blitz the filling ingredientsin a food 2 celery sticks, finely chopped processor until smooth. Pour over the 1 small Cox or Gala apple, peeled, cooked base and return to the oven for cored and finely chopped 45-50 minutes, until just set. Cover with 2 garlic cloves, crushed foil if the top browns too quickly.

500g gluten-free pork sausages, Remove and cool, then cover and skinned and cut into small pieces chill for five hours, or overnight.

150g gluten-free breadcrumbs COOK’S TIP 6 Remove from the fridge 50g pine nuts If you can’t a few hours before serving.

1 egg, beaten find gluten-free Transfer to a serving board 24 smoked streaky bacon rashers breadcrumbs, simply and top with the shallots, (optional) blitz some glutenbeetroot and garlic. Scatter 10g rosemary, leaves removed and free bread. with the thyme sprigs. finely chopped, plus extra to serve Each serving contains Energy

1775kJ 427kcal 21%

Fat

Saturates

34g 20g 48% 97%

Sugars

Salt

4g 5%

1·6g 27%

of the reference intake. See page 194.

Carbohydrate 14g Protein 18g Fibre 1g

15g sage, leaves removed and finely chopped, plus extra to serve

1 Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a frying pan over a medium heat. Add the onions,

celery and apple and sweat down for 10 minutes, or until the onion is translucent.

Add the garlic and fry for another 2 minutes. Remove and set aside to cool.

2 Put the remaining ingredients, except the bacon, in a large bowl. Add in the onion mixture and season well. Combine the ingredients with your hands until thoroughly mixed. To test the seasoning, fry 1 tsp of the mixture for a few minutes until cooked through and taste. Adjust if necessary.

3 Divide the mixture into 24 pieces and shape into balls. If using the bacon, wrap a rasher around each ball.

4 Place the balls on a baking tray lined with foil, cover with more foil and bake for 25 minutes. Remove the foil cover and bake for another 20-25 minutes, until crisp and golden.

5 Transfer to a platter and serve garnished with the rosemary and sage.

Each ball contains Energy

494kJ 119kcal 6%

Fat

Saturates

8g 3g 12% 13%

Sugars

Salt

2g 2%

0·4g 6%

of the reference intake. See page 194.

Carbohydrate 7g Protein 4g Fibre 1g

For more delicious recipes, visit tesco.com/realfood

103

FREE FROM

MAPLE AND HAZELNUT SEMIFREDDO GF Serves 8 Takes 40 minutes, plus cooling and freezing Cost per serve £1·43

125g whole blanched hazelnuts 2 x 400ml tins full-fat coconut milk 200ml pure maple syrup, plus extra to serve 1 tsp sea salt 3 tbsp cornflour redcurrants or pomegranate seeds, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 1kg loaf tin (21cm x 10cm) with clingfilm.

2 Roast the nuts on a baking tray for 6-7 minutes, until they have turned a shade darker. Leave to cool, then cut each in half. Set aside.

3 Pour 1 tin of coconut milk, the maple syrup and the salt into a heavy-based pan and bring to the boil, then immediately reduce to a simmer.

4 Meanwhile, in a bowl, whisk the other tin of coconut milk with the cornflour, until there are no lumps. Add to the pan, mix well, and cook for 4-6 minutes over a medium-high heat. Stir until the mixture thickens; use a spatula to ensure the bottom doesn’t burn or become lumpy.

Remove from the heat and transfer to a large bowl. Strain any lumps through a fine sieve. Leave to cool completely.

5 Churn the mixture in an ice-cream maker. If you don’t have one, pour it into a wide, flat metal tray and freeze. After 40 minutes, use a fork to mix the ice crystals. Repeat this process 2 or 3 times until almost frozen. After the final freeze, blitz in a food processor until smooth.

6 Stir in all but 3 tbsp of the nuts, then transfer the mixture to the loaf tin, press down and smooth the surface with the back of a spoon. Cover with clingfilm and return to the freezer until frozen.

7 Remove from the freezer 15 minutes before serving. Invert onto a plate and remove the clingfilm. Top with the remaining hazelnuts, the fruit and a drizzle of maple syrup. Slice and serve.

Each serving contains

get sTuck in Vegan Gluten-free Dairy-free

Energy

1517kJ 366kcal 18%

Fat

Saturates

Sugars

Salt

28g 17g 19g 0·5g 40% 83% 21% 8%

of the reference intake. See page 194.

Carbohydrate 26g Protein 3g Fibre 2g

105

FREE FROM

M I N I W I N T E R PAV LOVA S GF Serves 8 Takes 2 hrs 20 mins, plus cooling Cost per serve 70p

one. Continue until you have 8 discs of equal size. Bake in the oven for 2 hours.

Do not open the door as they may sink.

Once the time is up, turn off the oven and leave for 1 hour, then remove from the oven and leave to cool completely.

Don’t worry if they crack or collapse as the toppings will cover them up.

3 Combine the yogurt with the maple or agave syrup and spoon a little on top of each meringue. Top with the fruit and sprinkle over the desiccated coconut, if using. Serve immediately.

get sTuck in Vegan Gluten-free Dairy-free

Each serving contains Energy

Fat

610kJ 144kcal 7%

2g 3%

Saturates

Sugars

Salt

<1g 28g <0·1g 2% 31% 0%

of the reference intake. See page 194.

Carbohydrate 29g Protein 3g Fibre 2g

COOK’S TIP Chickpea water – or other bean water – is a great egg white substitute for vegans.

RECIPES JORDAN BOURKE PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

190ml liquid, drained from 1 x 400g tin chickpeas ½ tsp cream of tartar 125g icing sugar ½ tsp vanilla extract PAGE 7 400g soya or dairy-free coconut yogurt 1 tbsp pure maple or agave syrup 4 passion fruit, halved and pulp removed 4 kiwi, peeled and cut into thin wedges 2 oranges, peeled, segmented and chopped into small pieces 200g pineapple, cut into small pieces 2 tbsp desiccated coconut (optional)

1 Preheat the oven to gas ½, 130°C, fan 110°C and line two baking trays with nonstick baking paper. Using an electric whisk or stand mixer, whisk the chickpea brine for up to 10 minutes on high speed until the liquid doubles in volume and becomes white and frothy.

Add in the cream of tartar and the icing sugar gradually, a tablespoon at a time, until glossy stiff white peaks form. Add the vanilla and whisk for another minute.

2 Gently spoon 2 heaped tablespoons of the mixture onto one of the lined baking trays. Shape into a rough disc, measuring about 9cm in diameter, and repeat with the remainder of the mixture, leaving a few centimetres between each

More the merrier…

The feast doesn’t end here – find 10 more great recipes at tes.co/glutenfreechristmas

106

For more delicious recipes, visit tesco.com/realfood

FOOD TO ORDER

Organic Free-Range Whole Turkey, £9 per kg.

A VERY TASTY Take the stress out of your festive food shop with a little help from Tesco

G

et ahead this Christmas with our helpful and convenient Festive Food to Order service. From beautifully bronzed turkeys and tasty trimmings to spectacular starters and stunning puds, you can preorder the best of Tesco’s Christmas food, including exclusive items that you won’t find in store.

The best bit? No more frantic last-minute shopping trips! Simply place your order in store or online, then arrange for collection or delivery at a time that suits you. And as all the food is ready to cook or serve, you can spend less time in the kitchen and more time relaxing with family and friends.

SPOILT FOR CHOICE Impress your guests with the finest* Three-Tiered Seafood Platter £32.50 (platter included) or the deliciously decadent finest* Croquembouche, £15.

See tesco.com/festivefood for more information, order dates and to view the full range, or pick up a free brochure in store from 24 October. Terms and conditions apply.

Find out more at tesco.com/festivefood

109

Cheat’s christmas

Keep your cool on Christmas Day with our crafty kitchen tips and tricks. Don’t worry, your secret’s safe with us…

first-course class THREE SIMPLE STARTERS

1 P R E T T Y PÂT É Using cookie cutters, cut out Christmas tree and star shapes from toasted bread, then spread with pâté. Add a stylish garnish of sliced raw beetroot and fennel marinated in lemon juice, olive oil and fennel seeds.

2 P ERF EC T P RAWN COCKTAIL It’s a classic for a reason – but now it’s time to up your game. To serve 6, mix 8 tbsp mayonnaise with 2 tbsp ketchup, 2 tsp sriracha, the juice of ½ a lime and seasoning. Stir in 200g cooked and peeled coldwater prawns and 1 x 170g tin crab meat, drained. Serve in cocktail or wine glasses on a bed of shredded lettuce and cucumber.

Top with 2 large cooked prawns and a wedge of lime.

3 SA L AD WR E AT H This on-trend style will add a touch of festive glamour to pre-prepared bags of salad. Arrange salad leaves in a circle on a board; top with slices of cheese, nuts and pomegranate seeds. Drizzle your favourite dressing over before serving.

D RE SS U P A D E SS E R T

Chocolate shards will add a homemade flourish to shop-bought puds and cakes.

Simply melt chocolate in a heatproof bowl set over a pan of barely simmering water, smooth over a baking tray lined with nonstick baking paper and leave to set in the fridge. When chilled, break into shards and pile on top of tarts, cakes or mousses.

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CHILL OUT

No room in the fridge? Cool wine or Champagne in a flash with just salt, water and ice. Quarter-fill an ice bucket or metal biscuit tin with ice and a good handful of rock salt. Fill to halfway with water and add your bottle. Twist slightly to mix the salt, then wait up to 30 minutes for super-chilled wine.

THREE WAYS TO GET AHEAD WITH THE VEG

1

(up to 24 hours before)

Boil sprouts until just tender, drain and cool. Chill in a freezer bag until needed.

Reheat in a pan with a knob of butter.

2

Peel and slice carrots and parsnips, then store in a freezer bag with a glug each of olive oil and maple syrup and some chopped rosemary or thyme. Chill until needed, then tip into a roasting tin to cook.

3

Parboil potatoes in boiling salted water. Drain and fluff up the edges in a colander. Cool on a tray, then chill in a freezer bag with sunflower or light olive oil until ready to roast.

FESTIVE FIXES

3

QUICK

Easy-peasy chocolatey mince pies

WORDS JEN BEDLOE PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD

Makes 12

Unroll 2 packs of ready rolled shortcrust pastry and mark out 12 squares on one sheet. Mix mincemeat with a few chocolate chips and spoon into the centre of each squares.

Brush around the mincemeat with beaten egg, then lay the second pastry sheet on top. Press

the sheets together around the mincemeat, then cut into squares and transfer to a lined baking sheet.

Make 2 small slits in the top of each pie, crimp the edges with a fork and brush with beaten egg. Sprinkle with sugar and bake at gas 6, 200°C, fan 180°C for 20 minutes. Homemade mince pies in less than half an hour!

BUILD the PERFECT CHEESEBOARD Choose one hard, one soft and one blue cheese. If you’re unsure what to pick, go for a strong Cheddar, a Brie or a Camembert, and a Stilton. Serve with crackers and sliced pears, figs and grapes. If you fancy a fresh twist on Cheddar and chutney, quince jelly goes beautifully with Spanish Manchego.

1

ARABIAN DIP Stir soft goat’s cheese into thick Greek yogurt with pomegranate seeds and thyme leaves.

2

JAPANESE HOUMOUS Blend edamame beans with miso paste, fresh red chilli, lime juice, fresh coriander leaves and olive oil.

3

SOUTH AMERICAN SALSA Mix chipotle chilli and smoked paprika paste with chopped tomatoes, chopped red onion, lime juice and crushed garlic.

TURKEY TRICK

Our top tip for that perfect all-over bronze glow is to baste hourly during cooking, then brush over a glaze made with Marmite and a little honey to even out any paler parts of skin.

111

TOP TIP For an alcohol-free trifle, swap the Aperol for fresh clementine juice and the prosecco for sparkling white grape juice.

112

SWEET SOMETHINGS

No festive celebration is complete without a showstopping dessert or two. Feast your eyes on these spectacular creations APEROL SPRITZ TRIFLE Serves 12 Takes 35 mins, plus setting Cost per serve £1·21 8 trifle sponges 120ml Aperol 1½ x 500g tubs finest* Cornish custard 40g caster sugar 500ml prosecco 6 gelatine leaves 8 clementines, peeled and sliced into 4 or 5 rounds 300ml whipping cream 100g red berries, such as redcurrants or raspberries, to garnish (optional)

1 Slice 5 sponges into 4 fingers each and arrange around the sides of a 3ltr bowl or trifle dish. Put the 3 remaining sponges in the centre of the bowl.

Drizzle over the Aperol, allowing some to drip down the inside edge of the bowl. Gently tilt the bowl to let the sponge soak up all the liquid.

2 Spoon the custard over the soaked sponges and put the bowl in the fridge.

3 To make the jelly, pour 200ml water

into a pan with the sugar, bring to the boil and simmer for 5 minutes. Meanwhile, pour the prosecco into a bowl, add the gelatine and soak for 5 minutes until soft. Squeeze the excess prosecco from the gelatine then stir the leaves into the sugar syrup until dissolved.

4 Leave the syrup to cool for 5 minutes before stirring through the remaining prosecco, then cool for a further 10 minutes. Take the trifle from the fridge and arrange the clementine slices over the custard, reserving a few to garnish.

Pour over the jelly then return to the fridge to set for 4 hours, or overnight.

5 Whip the cream until soft peaks form. Spoon it over the jelly, creating small peaks with the back of a spoon.

Garnish with the clementine slices and red berries, if using.

Each serving contains Energy

1560kJ 374kcal 19%

Fat

Saturates

Sugars

Salt

21g 13g 27g 0·2g 30% 64% 30% 4%

of the reference intake. See page 194.

Carbohydrate 33g Protein 5g Fibre 1g

PAGE 7

GET AHEAD You can make the trifle up to two days in advance. Just pick up from step 5 when ready to serve.

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113

W H I T E C H O CO L AT E B O M B E Serves 12 Takes 1 hr, plus chilling and setting Cost per serve 52p 1 tsp oil, for greasing 3 gelatine leaves 300g soft cheese 200ml double cream ½ orange, zested 400g white chocolate, melted and cooled for 10 minutes (see tip, p115) 300g frozen summer fruits, defrosted and drained

2 eggs 50g caster sugar 75g plain flour 1/2 tsp baking powder 20g salted butter, melted 2-3 tbsp fruit coulis

1 Grease a 1ltr bowl (no more than 20cm in diameter) with half the oil, then line with clingfilm. Soak the gelatine in cold water for 5 minutes, until soft, then squeeze to remove excess water. Heat the gelatine in a pan over a low heat until melted. In another bowl, beat the soft cheese, cream and orange zest together with an electric whisk.

Gradually beat in the chocolate, then stir through the melted gelatine until combined. Fold through 200g summer fruits. Pour into the lined bowl and gently press down with the back of a spoon to fill any holes. Cover with clingfilm and chill in the fridge for 4 hours, or overnight.

2 Meanwhile, heat the oven to gas 4, 180°C, fan 160°C. Using the remaining oil, grease a 20cm cake tin and line base with nonstick baking paper. Beat the eggs and sugar in a bowl, until pale and doubled in size. Sift in the flour and baking powder, then pour the melted butter down the side of the bowl. Using a large metal spoon, gently fold until combined.

3 Pour the mix into the tin and smooth with a knife. Bake in the oven for 12-14 minutes, until dry to touch. Cool for 10 minutes before turning out onto a rack to cool completely. Once cooled, wrap in clingfilm and store in the fridge.

4 When the mousse is chilled, remove the clingfilm from the top of the bowl, unwrap the sponge. Trim to fit inside the bowl, then lay the sponge on top.

Put a serving plate over the bowl, then gently invert so the mousse comes free. Peel off the clingfilm, top with the remaining berries and the coulis to serve.

Each serving contains Energy

1758kJ 422kcal 21%

Fat

Saturates

Sugars

Salt

30g 18g 28g 0·4g 43% 89% 31% 7%

of the reference intake. See page 194.

Carbohydrate 33g Protein 8g Fibre 1g

GET AHEAD Make up to 3 days in advance. Chill the sponge and mousse separately, then assemble as per step 4.

114

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SWEET SOMETHINGS

MELTING POT

Meringue may not be suitable for vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell.

Put the chocolate in a heatproof bowl over a pan of just simmering water. Heat until melted, stirring occasionally.

B L AC K F O R E S T W R E AT H Serves 10 V Takes 2 hrs 10 mins, plus chilling Cost per serve 52p 6 egg whites 350g caster sugar 2 tsp cornflour 2 tsp white wine vinegar 100g dark chocolate, melted and cooled slightly (see tip, right) For the compote and toppings 50g white chocolate, melted 100ml orange juice 1 tsp cornflour 100g caster sugar 200g fresh or frozen pitted cherries pinch ground cinnamon pinch ground cloves 300ml double cream, whipped to soft peaks 50g finest* salted caramelised nuts, roughly chopped

1 Preheat the oven to gas 1, 140°C, fan 120°C. Line a baking tray with nonstick baking paper and mark out a circle measuring 25cm in diameter in the middle.

2 Whisk the egg whites into stiff peaks, then add the sugar a tablespoon at a time, until the meringue is shiny and stiff.

Sift in the cornflour and pour over the vinegar, then whisk gently to combine.

Whip until the meringue forms stiff peaks.

3 Gently drizzle over 1 tbsp of the cooled dark chocolate. Don’t stir it in with the meringue as you want a marbled effect.

Spoon large, equal dollops of the meringue mix around the circle to form a wreath shape. Bake for 1½ hours, until it comes away from the paper easily.

Leave to cool. It can be stored in an airtight container for up to two days.

4 Meanwhile, pour the remaining melted dark chocolate onto a baking sheet and spread evenly with a palette knife.

Chill for 10-20 minutes, until set but not hard. On a separate baking sheet, repeat with the white chocolate.

5 To make the compote, put the orange juice, cornflour, caster sugar, cherries and spices in a saucepan and bring to the boil. Turn down the heat and cook for 10 minutes, stirring occasionally, until thick. Leave to cool.

6 Remove both trays of chocolate from the fridge. To make the chocolate curls, carefully drag a large knife across the surface of the chocolate at a 90° angle so it scrapes off a thin curl. Transfer to a tray. Repeat with the remaining white and dark chocolate, and store in the fridge.

7 To serve, spoon the whipped cream over the wreath. Drizzle over the cooled compote and scatter over the chocolate curls and nuts.

Each serving contains Energy

1848kJ 441kcal 22%

Fat

Saturates

Sugars

Salt

22g 12g 60g 0·5g 31% 62% 66% 4%

of the reference intake. See page 194.

Carbohydrate 61g Protein 4g Fibre 1g

115

SWEET SOMETHINGS

GINGERBREAD ICE CREAM CAKE Serves 12 V Takes 45 mins, plus freezing Cost per serve 84p 2 x 900ml tubs vanilla ice cream 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground nutmeg pinch ground cloves ½ tsp oil, for greasing 2 x 900ml tubs triple chocolate ice cream ½ x 270g pack mini gingerbread men, crushed into breadcrumbs 100g toffee popcorn

50g dark chocolate, melted (see tip on p115) 2 tbsp salted caramel sauce

1 Spoon the vanilla ice cream into a bowl and stir in the spices. Put in the freezer to firm for an hour.

Meanwhile, brush a deep, 19cm spring form cake tin with the oil and line with two layers of clingfilm.

2 Using a spoon, press a third of the chocolate ice cream into the base of the tin, levelling with the back of a spoon. Freeze for 1 hour until set.

3 Sprinkle a third of the gingerbread crumbs over the chocolate ice cream, then spoon a third of the spiced vanilla ice cream on top and spread flat as before. Return to the freezer for 1 hour to set firm.

4 Repeat steps 2 and 3 twice more each. Once all six layers are complete, freeze the cake, covered with clingfilm, overnight, or until ready to serve.

5 To serve, put a serving plate on top and invert. Carefully release the cake from the tin and peel off the clingfilm. Top with the popcorn and drizzle with the melted chocolate and salted caramel sauce.

Each serving contains Energy

1810kJ 431kcal 22%

Fat

Saturates

Sugars

Salt

16g 11g 50g 0·4g 27% 53% 55% 7%

of the reference intake. See page 194.

Carbohydrate 60g Protein 7g Fibre2g

GET AHEAD

RECIPES MIMA SINCLAIR PHOTOGRAPHY GARETH MORGANS FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL

Make the ice cream cake up to 2 weeks before, but wait to decorate on the day of serving so the sauces are still glossy.

Perfect partner

finest* Toffee Nut Latte Popcorn, £1·79/170g (£1·06/100g) Top your cake with this luxury coffeeflavoured popcorn.

117

SWEET SOMETHINGS

You can have your cake and eat it – with minimal fuss and effort – thanks to the amazing puds in store

FROM LEFT finest* Reveal Dessert £12/540g (£2·22/100g).

A beautiful chocolate dome that unveils a decadent dessert as the hot caramel sauce is poured over.

Strawberries & Cream Cheesecake, £3/940g (32p/100g) . A failsafe classic, this delicious baked cheesecake serves 12 and defrosts in just 3·5 hours. *finest Kir Royale Sponge Pudding, £6/400g (£1·50/100g). This all-butter sponge pudding with golden cinnamon sauce and gold sparkle is sure to impress.

Festive fancies Find more mouthwatering festive dessert recipes at tes.co/xmasdesserts

For more delicious pudding recipes, visit tesco.com/realfood

119

PROMOTION

make waves Push the boat out this Christmas with a sumptuous seafood feast featuring rich, creamy mousses and succulent smoked salmon

4 2

5

3

1

6 1 Honey-cured

2 Get off to a

3 There’s a peppery

4 Responsibly

5 Salmon sourced

6 These sushi-style

salmon is tenderly hot-smoked over oak chips then roasted, resulting in a deliciously simple ready-to-eat main dish that also makes an impressive centrepiece for your festive table.

Honey Oak Smoked & Roasted Salmon Side, £10/500g

fine start with this indulgent prawn cocktail mousse, with a kick of brandy among its ingredients. A top layer of avocado mousse makes this dish a perfect blend of flavour and texture. finest* Avocado & Prawn Terrine, £5/300g

reared in warm, tropical waters, these plump king prawns are freshly cooked in the UK to preserve their sweet seafood flavour and juicy texture – a great addition to your Christmas fare.

King Prawns, £5/300g

from Scotland is first cured with salt and sugar, gently smoked over smouldering hickory and oak chips, then left to mature over 24 hours to lock in its rich flavours. finest* Scottish Hickory Smoked Salmon, £8/300g

(£2/100g)

(£1·67/100g)

note of rocket at the heart of this pair of light prawn mousses, garnished with succulent pieces of lobster.

Enjoy fuss-free entertaining and serve in the pots, straight from the fridge. finest* 2 Prawn, Lobster & Rocket Verrines, £3/160g (£1·88/100g)

(£1·67/100g)

(£2·67/100g)

bites are ideal for serving with drinks.

The selection features smoked salmon wheels filled with soft cheese, and creamy salmon mousses offering a hint of pickled ginger, wasabi and miso. Sushi Inspired Smoked Salmon Appetisers, £2/100g

COOK SMART

Ease the pressure throughout the festive season with these brilliantly simple and freezable dishes

C h i c ke n , m u s h r o o m and kale pasta rolls ( re c i p e ove r l e a f )

For more delicious family recipes, visit tesco.com/realfood

121

CHICKEN, MUSHROOM A N D KA L E PA S TA R O L L S Serves 4 Takes 50 mins Cost per serve £2·29 1 tsp olive oil 125g button mushrooms, chopped 100g kale, chopped 2 x 400g tins chopped tomatoes 2 garlic cloves, peeled and sliced 2 tbsp extra virgin olive oil 1 x 252g pack fresh egg lasagne sheets 2 cooked chicken breasts, skin removed, meat cut into 2cm chunks 1 x 250g pack ricotta 1 tsp freshly grated nutmeg 4 tbsp grated Parmesan

Twist it You can make this salad bowl with any veg you have in the fridge. If you prefer a cooked salad, lightly sauté the veg with a little oil and splash over some tamari.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a sauté pan and cook the mushrooms for 5 minutes.

Add the kale with a splash of water and seasoning, cover with a lid and steam for 3-4 minutes, until tender. Transfer to a bowl and set aside to cool.

2 Meanwhile, heat the tomatoes, garlic and the extra virgin olive oil in a pan over a low heat for 10 minutes, until reduced.

3 In a pan of boiling water, lightly blanch the lasagne SUPER sheets. Cover a board SWAPS with clingfilm and lay Try switching chicken the sheets on top. for fried bacon or kale 4 Stir the chicken, ricotta for spinach. and nutmeg into the kale and mushrooms. Divide the mix among the pasta sheets.

5 Spoon a layer of the tomato sauce over the base of a large ovenproof dish.

Roll up the sheets of lasagne, cut in half and nestle them into the dish. Pour over the remaining tomato sauce and sprinkle with the Parmesan. Bake in the oven for 20 minutes, until bubbling.

Cool completely, then freeze in a freezer-proof dish instead of baking.

To cook, heat oven to gas 4, 180°C, fan 160°C and cook for 45-50 mins, until piping hot and golden.

Each serving contains Energy

2058kJ 490kcal 25%

Fat

Saturates

Sugars

Salt

18g 9g 10g 0·9g 25% 43% 11% 15%

of the reference intake. See page 194.

Carbohydrate 44g Protein 39g Fibre 4g

122

R A I N B OW S A L A D W I T H B L AC K B E A N FA L A F E L GF Serves 4 Takes 35 mins Cost per serve £1·35

2 sweet potatoes, quartered 1 x 400g tin black beans, drained 1 tsp olive oil, plus extra for brushing 1 red onion, finely chopped 2 garlic cloves, crushed 2 tsp smoked paprika 1 lemon, zested 1 x 31g pack flat-leaf parsley, chopped 250g quinoa, cooked following pack instructions For the salad ½ each red and white cabbage, finely shredded 2 carrots, grated 4 spring onions, sliced 1 avocado, cut into chunks (optional) 1 red chilli, finely sliced (optional) For the dressing 2 tsp tahini 3 tbsp olive oil ½ lemon, juiced

1 Heat the oven to gas 6, 200°C, fan 180°C. Wrap the potatoes in foil and bake for 20 minutes, or until soft. Discard the skin and put the flesh in a bowl with the black beans. Mash until fairly smooth.

2 Meanwhile, heat 1 tsp oil in a pan and cook the onion and garlic for 10 minutes.

Add the paprika and cook for a further 2 minutes, stirring regularly. Add to the

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mash along with the lemon zest, most of the parsley and the quinoa; mix well.

3 With wet hands, shape the mix into 24 balls of equal size. Brush with oil and grill under a medium heat for 5 minutes until cooked through.

4 Combine the salad ingredients and divide between 4 bowls; top with the falafels. Mix the dressing ingredients with a little water, then drizzle over the salad and scatter with the remaining parsley.

Put the uncooked falafels on a lined tray. Cool completely, then store in the freezer in a sealable bag.

To cook from frozen, grill or fry with a little oil for 10 minutes, turning frequently until heated through.

Each serving contains Energy

1778kJ 423kcal 21%

Fat

Saturates

Sugars

Salt

16g 2g 16g 0·4g 23% 11% 18% 7%

of the reference intake. See page 194.

Carbohydrate 57g Protein 15g Fibre 12g

Perfect partners

finest* Marlborough Pinot Noir, £8 This dish calls for a ripe, fruity red with underlying savoury flavours.

Spinach & Chickpea Falafels, £1/150g (67p/ 100g) Short on time? Try frozen falafels instead.

COOK SMART

C R U ST L E S S ST I LTO N A N D S Q UA S H Q U I C H E

WASTE NOT You can add any leftover cheese or veg to this tart, and it’s the perfect dish for using up uneaten roasties.

PAGE 7

Serves 6 Takes 1 hour Cost per serve 57p 400g butternut squash, peeled and cut into small chunks 2 tsp olive oil 150g light ready rolled shortcrust pastry 100g Stilton, crumbled 2 tbsp cranberry sauce 3 eggs 200ml light double cream 50ml milk few sprigs thyme, chopped, to serve green salad, to serve (optional)

1 Heat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with nonstick baking paper. Toss the squash with the oil, put on the tray and roast for 20 minutes.

2 Meanwhile, cut the pastry into a circle slightly larger than a 20cm flan case (not loose-based). Lay in the case and prick all over with a fork. Lay a sheet of nonstick baking paper on the pastry. Top with baking beans and bake for 15 minutes. Remove paper and beans then bake for a further 5 minutes.

3 Top the pastry with the squash, Stilton and cranberry sauce. Mix the eggs, cream and milk and pour over. Bake for 25 minutes, or until golden. Remove from the tin, slice and scatter with thyme. Serve with a green salad, if you like.

Cool completely before freezing, well wrapped. Reheat from frozen at gas 4, 180°C, fan 160°C for 30 minutes.

Each serving contains Energy

1411kJ 337kcal 17%

Fat

Saturates

23g 14g 33% 70%

Sugars

Salt

9g 9%

0·6g 11%

of the reference intake. See page 194.

Carbohydrate 22g Protein 11g Fibre 1g

COOK SMART

Serves 4 Takes 55 mins Cost per serve £1·73 900ml beef stock 1 onion, finely sliced 2 carrots, peeled and cut into chunks 5cm piece ginger, cut into 4 chunky slices 2 whole garlic cloves, peeled 1 star anise 2 pared pieces of orange rind 1 tbsp fish sauce 2 tbsp tomato purée 1 x 31g pack coriander, stalks chopped, leaves reserved 1 x 402g pack beef casserole steaks, cut into chunks 1 x 300g pack straight to wok noodles 2 handfuls baby spinach leaves, shredded 4 spring onions, finely sliced 1 red chilli, seeded and shredded 1 lime, cut into wedges

1 Pour the stock into a large pan with the onion, carrots, ginger, garlic cloves, star anise, orange rind, fish sauce, tomato purée and chopped coriander stalks. Stir well and season. Bring to the boil, then turn down the heat. Add the beef and simmer for 40 minutes.

Remove the ginger, star anise and garlic.

2 Add the noodles and cook in the hot soup following the pack instructions.

Serve topped with the spinach, spring onion, chilli, reserved coriander leaves and a lime wedge to squeeze over.

Cool completely after step 1.

Store in a sealable freezer bag.

Defrost fully before heating in a pan over a medium heat for 10 minutes (until piping hot), then follow step 2.

Souper speedy Soften the reserved ½ swede in stock with carrot and celery, then whizz with thyme and garlic for a tasty, warming soup.

Each serving contains Energy

1307kJ 312kcal 16%

Fat

Saturates

Sugars

Salt

8g 3g 9g 2·9g 12% 16% 10% 48%

of the reference intake. See page 194.

Carbohydrate 31g Protein 28g Fibre 6g

KEEP IT FRESH Coriander will stay fresh longer if kept in a glass of water in the fridge.

S P I C E D F I S H TAG I N E

Serves 4 DF Takes 45 mins Cost per serve £2·55 1 x 1kg pack root vegetable medley 2 tsp olive oil 1 tsp each ground turmeric, cumin and coriander 4 tsp preserved lemon paste 1 x 400g tin chopped tomatoes 450ml fish stock 130g green olives 1 x 31g pack flat-leaf parsley, chopped ½ green chilli, seeded and chopped 1 tbsp extra virgin olive oil 4 fillets fresh white fish, cut into chunks 150g couscous, cooked

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel and chop the root vegetable medley contents, reserving half the swede (see above for a recipe idea). Heat the olive oil in a sauté pan and cook the vegetables for 10 minutes.

Add the spices and 3 tsp preserved lemon paste, and cook for 2 minutes.

2 Add the chopped tomatoes, stock and olives and simmer for 15 minutes.

Pour into an ovenproof dish or tagine.

3 In a food processor, whizz the parsley, chilli, extra virgin olive oil and 1 tsp lemon paste. Coat the fish in the herb paste, nestle in the sauce and bake for 10-15 minutes, until cooked through.

Serve with the couscous.

Leave sauce to cool completely then add herb-covered fish and freeze in freezable container. Cook covered in oven at gas 4, 180°C, fan 160°C for 45-50 minutes or until piping hot.

Each serving contains Energy

Fat

Saturates

1606kJ 380kcal 19%

11g 16%

2g 9%

Sugars

Salt

16g 1·8g 18% 30%

of the reference intake. See page 194.

Carbohydrate 47g Protein 28g Fibre 9g

124

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RECIPES JEN BEDLOE PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

ASIAN BEEF NOODLE SOUP

White Chocolate Cheesecake

Wow your guests this Christmas with this simple and deliciously creamy Philadelphia Cheesecake!

Serves 18

Prep time 30 minute

Chilling time 2 hours

What you will need...

• 300g packet of chocolate digestive biscuits, blitzed to fine breadcrumb texture • 60g of butter, melted and cooled • 4 x 180g packets of Philadelphia full fat cream cheese • 100g of icing sugar

• 500g white chocolate • 100g bar of dark chocolate (at least 70% cocoa solids) • Handful of berries such as raspberries, pomegranate and redcurrants or anything in season

1

To make the base...

Mix biscuit crumb with melted butter and press hard into a 23cm spring form tin lined with parchment paper using back of a wooden spoon. Chill in fridge for 30 minutes.

To make the filling...

Mix Philadelphia and icing sugar together in a bowl gently. Melt chocolate in a heatproof bowl set over a pan of simmering water, (making sure bottom of bowl doesn’t touch the water).

2

Add Philadelphia mixture to bowl of chocolate one large dollop at a time, mixing vigorously until mixture looks uniform, smooth and silky. At this point tip remaining Philadelphia mixture into chocolate mixture and mix until completely incorporated. Pour mixture over biscuit base, smoothing off with back of a spoon.

Pop the cheesecake in fridge for 2 hours.

3

To decorate...

To decorate use a swivel peeler to peal the dark chocolate into curls. Remove cheesecake from tin, carefully peel away the parchment and top with the chocolate curls and seasonal fruit.

NUTRITIONAL INFORMATION (133g per serving) Energy 541 Kcal,Fat 35g (of which Saturated Fat 22g), Sugar 41g, Sale 0.9g. This deliciously moreish treat should be enjoyed little and not very often!

MLaordreaine by *x

For more delicious recipes visit philadelphia.co.uk

© 2016 Starbucks Coffee Company. All rights reserved.

TROLLEY DASH

MEAL MATHS Make perfect party canapés with just four key ingredients

Crispy duck bites Bake 1 x Oriental Kitchen Crispy Aromatic Half Duck accoring to pack instructions. Cut 3 Large Cucumbers into six rounds. Discard ends. Scoop out most of the seeds; leave a base. Shred the duck and put in the cups with the packet hoisin, shredded Spring Onions and Pomegranate Seeds.

The pancakes can be lightly fried and shredded on a salad.

Each crispy duck bite contains

Makes 18 Cost per serve 50p

Energy

Fat

Saturates

Sugars

Salt

308kJ 73kcal 4%

3g 4%

1g 4%

2g 2%

0·3g 5%

of the reference intake. See page 194.

Carbohydrate 6g Protein 6g Fibre 1g

PAGE 7

Sesame popcorn prawns Combine 50g Sesame Seeds, 125g Tempura Batter and 100ml ice-cold water. Heat 5cm sunflower oil in a large pan until a cube of bread browns in 30 seconds. In batches, batter 165g Raw King Prawns and fry for 1-2 minutes. Drain on kitchen paper; season. Dip into Sriracha Chilli Sauce.

Each shrimp contains Energy

1003kJ 241kcal 12%

Fat

Saturates

16g 2g 22% 12%

Sugars

Salt

1g 1%

1·4g 23%

Serves 6 Cost per serve 71p

of the reference intake. See page 194.

Carbohydrate 17g Protein 8g Fibre <1g

Mini beef Wellingtons Preheat the oven to gas 6, 200°C, fan 180°C. Unroll 375g Ready Rolled Shortcrust Pastry, cut 12 circles with a 5cm cutter and lay in a 12-hole mini muffin tin. Freeze for 10 minutes, bake for 10 minutes, then cool. Season and fry 12 Diced Beef cubes until golden; rest. Fill each case with ½ tsp Farmhouse with Mushroom Pâté, top with wilted Baby Spinach and a beef cube. Serve hot.

Each Wellington contains

Makes 12 Cost per serve 30p

Energy

576kJ 138kcal 7%

Fat

Saturates

9g 3g 13% 17%

Sugars

Salt

0g 0%

0·3g 5%

of the reference intake. See page 194.

Carbohydrate 10g Protein 5g Fibre 1g

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

129

TROLLEY DASH

Rainbow rolls with sweet chilli dip

V

GF

Each roll contains Energy

Fat

Saturates

Sugars

Salt

173kJ 41kcal 2%

2g 2%

<1g 2%

4g 4%

0·2g 3%

Makes 18 Cost per serve 25p

of the reference intake. See page 194.

Carbohydrate 6g Protein 1g Fibre 1g

Mini banoffee pies

V

Put 1 tsp Salted Caramel Dessert Sauce into 18 All Butter Pastry Tartlets. Cut 2 Bananas into nine slices each and put one slice on each tart, then pipe whipped Double Cream into a peak on top. Drizzle on a little more caramel sauce and serve chilled.

Makes 18 Cost per serve 27p

Each pie contains Energy

Fat

Saturates

Sugars

Salt

394kJ 94kcal 5%

5g 7%

3g 17%

6g 7%

0·1g 1%

of the reference intake. See page 194.

Carbohydrate 11g Protein 1g Fibre 1g

French toast sticks with maple syrup

V

Beat together 2 Eggs and 100ml Semi-skimmed Milk in a deep jug or bowl. Cut 6 Brioche Loaf slices into 4 fingers each and dip into the egg mixture. Fry in a little olive oil until golden and crisp.

Serve with Maple Syrup to dip or drizzle over.

Each stick contains Energy

Fat

Saturates

Sugars

Salt

353kJ 85kcal 4%

6g 9%

1g 4%

6g 6%

0·0g 0%

of the reference intake. See page 194.

Carbohydrate 6g Protein 1g Fibre <1g

130

Makes 24 Cost per serve 11p

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

RECIPES NATALIE THOMSON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT

Boil 9 leaves of Fresh Greens for 30 seconds. Refresh in cold water, cool and dry with kitchen paper. Lay each leaf horizontally; put a line of Feta Rainbow Salad across the top half and a line of Pink Slaw across the bottom half. Fold the shorter sides inwards to secure the filling, then roll up from a longer side. Secure with two cocktail sticks. Slice in half to reveal the colourful centre. Repeat with the remaining leaves. Serve with Sweet Chilli Sauce.

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MASTERCLASS

BUNDT CAKE

This rich and boozy combination of two classic bakes is packed with festive flavours and makes a stunning alternative to Christmas pudding

133

1

2

In a large bowl, using an electric hand whisk, mix the flour, sugar, yeast and salt. Add the milk and an egg, and whisk until combined. One by one, add the remaining eggs, whisking in between. Add the butter gradually, whisking until the batter is smooth and shiny.

It should look like a mix between bread and cake batter.

Cover the bowl with clingfilm and leave in a warm place until doubled in size. Once risen, mix briefly to punch down the dough, then add the remaining cake ingredients. Whisk until just combined. Grease a 2-2·5ltr bundt tin with butter. Pour the mix into the tin, cover with clingfilm and leave to rise again for about 1 hour.

4

5

Once the dough has risen to the top of the tin, bake for 30-35 minutes, until golden and a skewer comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack on a tray to cool completely.

Add the rum to the cooled sugar syrup, stirring to combine. Pour it slowly over the cooled cake and allow to soak in. Lift up the cake and dip the bottom into the syrup on the tray below, if you like.

R U M B A B A B U N DT C A K E Serves 12 Takes 1 hr, plus proving Cost per serve 66p 250g strong white bread flour 75g golden granulated sugar 1 x 7g sachet fast action yeast 1/2 tsp sea salt 125ml whole milk, warmed (but not boiling) 4 eggs 150g unsalted butter, softened, plus extra for greasing 50g currants 50g dried cranberries 1 large orange, zested 100g mixed nuts, roughly chopped For the syrup 100g golden granulated sugar 125ml dark rum For the topping 200ml double cream, softly whipped 200g mixed berries, such as redcurrants and blackberries icing sugar, to dust Each serving contains Energy

1675kJ 401kcal 20%

Fat

Saturates

Sugars

Salt

23g 13g 24g 0·3g 33% 65% 27% 4%

of the reference intake. See page 194.

Carbohydrate 41g Protein 5g Fibre 1g

Delicious spins Spiced rum

When making the syrup, simmer the sugar and water with 1 cinnamon stick, 5 whole cloves and 2 star anise.

Leave to cool, then strain before stirring in the rum.

Ginger and mixed peel

Swap the currants for finely diced crystallised ginger and the dried cranberries for mixed peel.

Raisin and cinnamon

Switch the currants for raisins and the orange zest for 1 tsp cinnamon.

134

For more step-by-step recipes, visit tesco.com/realfood

Perfect partners finest* Roasted Nut Selection with Cornish Sea Salt £4/225g (£1·78/ 100g) Top your cake with roasted nuts for a delicious crunch.

finest* Costa Rican Fairtrade Coffee, £2·99/227g (£1·32/ 100ml) Try pairing with this coffee’s chocolate, citrus and spice flavours.

MASTERCLASS

3

Meanwhile, prepare the syrup. Put the sugar and 200ml water into a small pan over a low heat, and stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bubble for 5-7 minutes. Pour the syrup into a jug and leave to cool. Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C.

RECIPES JENNA LEITER PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT *Flambé involves an open flame, so use extreme caution. Keep clothing, hair and other flammable objects away from the pan.

6

Put the cake on a serving tray. Top with the whipped cream, then decorate with the berries and dust with icing sugar. Serve any excess syrup alongside the cake.

Expert tips To flambé your cake, put it on a heatproof tray, heat 100ml rum in a pan until hot, but not boiling, then light a long match and set the rum on fire. Pour the lit rum over the cake and leave until the flame settles. Cut into slices, and serve with vanilla ice cream and the remaining syrup.*

To make it gluten-free, use gluten-free yeast and Doves Farm Gluten & Wheat Free White Bread Flour.

Make sure to grease your tin generously so that the cake releases easily. You can also carefully run a knife around the sides to help it come out.

Your milk should only be warm to the touch – it will kill the yeast if it’s too hot.

Sweet somethings For more festive dessert recipes, visit tes.co/ decemberdesserts

135

Build your perfect New Year’s Eve menu from our delicious and versatile pick ‘n’ mix party dishes

I TA L I A N A N T I PA ST I S K E W E R S Makes 16 skewers Takes 10 mins Cost per serve 88p

Thread 1 piece salami onto a skewer. Add 1 mozzarella ball from a 200g pack, dipped in green pesto, and a slow-roasted tomato from the same 200g pack. Add a slice of folded Parma ham and a basil leaf. Repeat until you have 16 skewers.

Each skewer contains Energy

630kJ 152kcal 8%

Fat

Saturates

12g 4g 17% 19%

Sugars

Salt

2g 2%

1·5g 25%

of the reference intake. See page 194.

Carbohydrate 2g Protein 10g Fibre 1g

M U STA R D - G L A Z E D SAU SAG E AND SPROUT SKEWERS Makes 16 skewers

DF

Takes 30 mins Cost per serve 48p

Preheat the oven to gas 5, 190°C, fan 170°C. Whisk together 1 tbsp olive oil with ½ tbsp honey and 1 tsp wholegrain mustard. Fill a baking tray with 2 x 270g packs pork cocktail sausages, coat in the dressing and bake for 20-25 minutes, or until browned and cooked through. On a separate baking tray, drizzle 500g Brussels sprouts with oil; season, then roast for 20-25 minutes until crisp. When cool, thread a sausage onto a skewer, followed by a sprout, then repeat.

Each skewer contains Energy

444kJ 107kcal 5%

Fat

Saturates

8g 3g 12% 13%

Sugars

Salt

2g 2%

0·4g 7%

of the reference intake. See page 194.

Carbohydrate 2g Protein 7g Fibre <1g

136

For more party food recipes, visit tesco.com/realfood

S P I CY CO D A N D V E G E TA B L E SKEWERS Makes 8 skewers GF Takes 20 mins Cost per serve 62p

DF

Whisk together 1 tbsp olive oil with 1 tsp ground cumin, 1 tsp chilli powder, 1 crushed garlic clove and the zest of a lemon; season well. Chop 2 skinless cod fillets into chunks, then thread onto metal or soaked bamboo skewers with cherry tomatoes and folded ribbons of courgette. Brush the fish and tomatoes with the glaze, then grill for 8-10 minutes.

Each skewer contains Energy

Fat

Saturates

Sugars

Salt

202kJ 48kcal 3%

2g 3%

<1g 2%

2g 2%

0·2g 4%

of the reference intake. See page 194.

Carbohydrate 2g Protein <1g Fibre 6g

FESTIVE FEAST

S ATAY B E E F F O R K S Makes 8 forks DF Takes 15 mins plus marinating and resting Cost per serve £1·19

Remove the excess fat from 2 x 250g sirloin steaks.

Pour 1/2 x 120g pack satay sauce into a shallow dish, toss with the steak and leave for 30 minutes to marinate. Shake off any excess sauce, then fry the beef in 1 tbsp oil for 2-3 minutes each side, until cooked to your liking. Rest for 5 minutes, then cut into slices and push onto a fork with folded ribbons of cucumber and carrot. Repeat until you have made 8 forks. Heat the remaining satay sauce in a pan, then serve in a dish alongside the forks.

Each fork contains Energy

571kJ 137kcal 7%

Fat

Saturates

7g 3g 10% 14%

Sugars

Salt

3g 3%

0·3g 6%

M I S O R OA ST E D AU B E R G I N E F O R K S

of the reference intake. See page 194.

Carbohydrate 3g Protein 16g Fibre 1g

SW E D I S H M E AT B A L L F O R K S Makes 16 forks Takes 20 mins Cost per serve 17p

Cook 1 x 350g pack Swedish beef and pork meatballs according to pack instructions. Press slices of cucumber and pickled beetroot onto forks, followed by a meatball. Top with a little horseradish sauce, alongside a bowl for dipping, if you like. Repeat until you’ve made 16 forks.

Each fork contains Energy

Fat

Saturates

Sugars

Salt

339kJ 82kcal 4%

6g 8%

2g 10%

2g 2%

0·4g 7%

of the reference intake. See page 194.

Carbohydrate 4g Protein 4g Fibre <1g

Makes 16 forks V DF Takes 30 mins Cost per serve 17p

Preheat the oven to gas 4, 180°C, fan 160°C. Mix 2 tbsp miso paste with 1 tbsp honey and a dash of soy sauce.

Chop 2 aubergines into cubes, then toss in the dressing. Scatter with 1 tbsp sesame seeds and 1 finely chopped seeded red chilli, then roast for 20 minutes.

Push a few mixed salad leaves onto a fork, then spring onion slices, a few aubergine cubes and whole mint leaves. Repeat until you’ve made 16 forks.

Each fork contains Energy

Fat

Saturates

Sugars

Salt

81kJ 19kcal 1%

1g 1%

<1g 1%

2g 2%

0·2g 4%

of the reference intake. See page 194.

Carbohydrate 2g Protein 1g Fibre <1g

137

BUY SCAN in store

WIN a luxury breakfast weekend for 2 at the London Ritz Hotel including £500 spending money*

TERMS & CONDITIONS: *UK (including Channel Islands but excluding Northern Ireland) 18+ only. For your chance to win, enter by purchasing 1 pack of Activia yogurts (any Activia 4x125g, Activia 8x125g, Activia Fusions or Activia Intensely Greek-Style) in store or online on Tesco.com and scanning or entering your Clubcard details at checkout for automatic entry. Opens 16/11/2016. Closes 11:59 p.m. 06/12/2016. Five winners.

Prize is a 2 night break for 2 people at the Ritz London including accommodation, breakfast, £250 travel allowance, and £500 spending money.

All winners to have finished their 2 night stay at the Ritz London by 30th June 2017. Date exclusions apply. Subject to availability. One entry per Clubcard account. For full prize details, exclusion dates, and terms and conditions, see http://www.tesco.com/clubcard/help/terms-and-conditions

FESTIVE FEAST

I TA L I A N S A L A D B OW L S Serves 8 GF Takes 10 minutes Cost per serve 49p

Mix 60g salad leaves with 3 tbsp sliced black olives and 250g blanched green beans. Whisk together 3 tbsp olive oil with 1 tbsp white wine vinegar, 3 tbsp finely chopped basil, dill and parsley; season well. Toss the leaves, olives and beans in the dressing. Spoon into 8 small bowls and top with 1 thinly sliced conference pear and 75g dolcelatte cheese, cut into chunks.

Each serving contains

H O U M O U S B OW L S WITH SPICED LAMB Serves 8 DF Takes 35 mins Cost per serve 93p

Energy

420kJ 101kcal 5%

Fat

Saturates

9g 3g 15% 14%

Sugars

Salt

3g 4%

0·5g 8%

of the reference intake. See page 194.

Carbohydrate 4g Protein 3g Fibre 2g

Preheat the oven to gas 6, 200°C, fan 180°C. Slice 4 wholemeal pittas into triangles, drizzle with olive oil and bake for 15 minutes, or until crisp. Divide 600g houmous between 8 small bowls and allow to come to room temperature. Heat 1 tbsp olive oil in a frying pan and cook 1 diced red onion for 7 minutes. Add 2 finely chopped garlic cloves, ½ tsp ground cinnamon and 1 tsp ground cumin; stir to combine. Add 400g minced lamb, season well then fry until browned and cooked through. Spoon the lamb into the houmous bowls, then scatter with a handful toasted pine nuts and chopped mint leaves. Serve the pitta triangles wedged into the edges of the bowls for dipping.

Each serving contains Energy

1897kJ 456kcal 23%

Fat

Saturates

32g 6g 45% 28%

Sugars

Salt

2g 2%

1·2g 20%

of the reference intake. See page 194.

Carbohydrate 22g Protein 19g Fibre 6g

P E R S I A N W H O L E G R A I N B OW L S Serves 8 V Takes 35 mins Cost per serve 65p

Preheat the oven to gas 6, 200°C, fan 180°C. Toss 500g diced butternut squash with 1 tbsp olive oil, 2 tbsp za’atar; season and roast for 25 minutes.

Heat 2 x 250g packs wholegrain rice with wheatberries, pinto beans and bulgur wheat according to pack instructions. Toss with 1 tbsp olive oil and 1 tbsp balsamic vinegar, and season.

Divide into 8 bowls. Divide 2 x 400g tins rinsed chickpeas between the bowls, then spoon over the squash. Scatter over dried cranberries. Mix 4 tbsp Greek yogurt with a pinch of salt and ½ a crushed garlic clove, put a dollop on each bowl and drizzle with olive oil. Finish with 70g rocket on top.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1192kJ 284kcal 14%

11g 15%

2g 9%

7g 8%

1·0g 16%

of the reference intake. See page 194.

Carbohydrate 35g Protein 10g Fibre 9g

For more party food recipes, visit tesco.com/realfood

139

FESTIVE FEAST

SCANDI SALMON BITES Makes 16 DF Takes 20 mins Cost per serve 54p

Cut 300g smoked salmon into bite-sized pieces.

Whisk together 3 tbsp finely chopped dill, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp white wine vinegar, 2 tbsp oil and a pinch salt until emulsified.

Hard-boil two eggs; roughly chop and mix with 2 tbsp mayonnaise; season well. Cut 4 slices of pumpkin seed rye bread into squares, then top with the egg mix, salmon and a drizzle of the dill and mustard sauce. Top with slices of mini cornichon or cocktail gherkins, if you like.

Each salmon bite contains Energy

Fat

Saturates

Sugars

Salt

382kJ 91kcal 5%

5g 7%

1g 4%

1g 1%

1·3g 22%

of the reference intake. See page 194.

Carbohydrate 4g Protein 6g Fibre 2g

G OAT ’ S C H E E S E A N D R E D P E P P E R B R U S C H E T TA S Makes 16 V Takes 15 mins Cost per serve 43p

Slice 1 baguette or 2 batons into 16 rounds. Arrange on a tray, brush with olive oil and rub with a peeled garlic clove. Grill on medium, turning halfway, until lightly toasted on both sides. Top with thinly sliced roasted red peppers from a jar and 200g soft goat’s cheese, cut into chunks. Drizzle with honey and sprinkle with sea salt and thyme leaves.

Each bruschetta contains Energy

Fat

Saturates

Sugars

Salt

352kJ 84kcal 4%

4g 6%

2g 10%

1g 1%

0·3g 6%

of the reference intake. See page 194.

Carbohydrate 8g Protein 3g Fibre 1g

S P I CY P R AW N L E T T U C E C U P S Makes 16 DF Takes 15 mins Cost per serve 52p

Heat 1 tbsp sunflower oil in a frying pan and cook 1 finely chopped seeded red chilli, 1 finely chopped large garlic clove and a 2cm piece ginger, peeled and cut into matchsticks, until fragrant. Add 330g raw king prawns with a splash of soy sauce and fry for 3-4 minutes until cooked. Mix 2 tbsp sriracha with 2 tbsp mayonnaise and separate the leaves of 2 little gem lettuces. Arrange 3-4 prawns in each leaf. Drizzle with the mayo and top with chopped coriander. Squeeze over a little lime juice.

Each lettuce cup contains Energy

Fat

Saturates

Sugars

Salt

160kJ 38kcal 2%

2g 3%

<1g 2%

1g 1%

0·4g 6%

of the reference intake. See page 194.

Carbohydrate 1g Protein 4g Fibre <1g

140

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WITH

ENJOY A TASTE SENSATION THIS CHRISTMAS Pick up today, in store or online.

Whether you’re hosting a drinks party or enjoying a casual night in with friends, try these themed NYE party food suggestions

Asian-inspired finger food Serves 8 Spicy prawn lettuce cups Satay beef forks Miso roasted aubergine forks

Mediterranean platter

RECIPES EVE O’SULLIVAN PHOTOGRAPHY STUART OVENDEN FOOD STYLING SUE HENDERSON PROP STYLING TONIA SHUTTLEWORTH

FESTIVE FEAST

Serves 8 Italian antipasti skewers Goat’s cheese and red pepper bruschettas Italian salad bowls

Middle Eastern mezze selection Serves 8 Houmous bowls with spiced lamb Spicy cod and vegetable skewers Persian wholegrain bowls

Scandi-style sharing menu Serves 8 Mustard-glazed sausage and sprout skewers Scandi salmon bites Swedish meatball forks

Time to celebrate Find more brilliant New Year’s Eve recipes at tes.co/NYE

142

For more party food recipes, visit tesco.com/realfood

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perfect mix No Christmas gathering is complete without some fabulous festive cocktails. These look stunning, taste gorgeous and are guaranteed to get the party started. Cheers!

STAY COOL If you canâ&#x20AC;&#x2122;t find frozen cranberries, freeze fresh cranberries instead.

They help keep the drink cool.

144

COCKTAILS

CO CO N U T A N D C R A N B E R RY M OJ I TO

PAGE 7

GF Serves 8 Takes 10 mins Cost per serve £1·26

In a large jug, put 6 limes, cut into wedges, 100g caster sugar and most of a 30g pack mint leaves (reserving 8 small sprigs to garnish). Muddle using a muddler or the end of a rolling pin, until the limes have released their juices and the sugar has dissolved. Add 320ml white rum and 500ml coconut water, then top up with 250ml soda water and stir well. Chill until ready to serve. Add a handful of crushed ice to 8 tall glasses.

Divide the mix between the glasses, then finish each with a few frozen cranberries and a mint sprig.

a jug, combine the lemon juice, 300ml finest* French grain vodka, 120ml cranberry juice, 3 tbsp pure maple syrup, 8 drops Angostura bitters and 8 ice cubes (if serving straight away).

Stir well until combined. If serving immediately, strain into chilled Martini glasses garnished with strips of lemon zest, or keep chilled if serving later.

Each cocktail contains Energy

Fat

Saturates

Sugars

Salt

495kJ 119kcal 6%

0g 0%

0g 0%

3g 3%

0g 0%

of the reference intake. See page 194.

Carbohydrate 5g Protein 0g Fibre 0g

S A LT E D C A R A M E L AND BOURBON DREAM Serves 8 V Takes 10 mins Cost per serve 85p

Each cocktail contains Energy

Fat

642kJ 153kcal 8%

0g 0%

Saturates

Sugars

Salt

0g 15·6g 0g 0% 17% 0%

of the reference intake. See page 194.

Carbohydrate 17g Protein <1g Fibre <1g

B LU S H M A R T I N I Serves 8 Takes 10 mins Cost per serve £1·29

JUST CREAMY If you don’t have any caramel liqueur, mix the caramel sauce with 75ml milk and drizzle over.

Take 2 lemons and, using a vegetable peeler, peel off eight thick strips of skin.

Use a knife to remove white pith from the strips, then set aside. Halve both lemons and squeeze out the juice. In

Mix 800ml milk, 250ml Bourbon whiskey and 1 tbsp vanilla extract in a jug, and chill. To serve, fill 8 tumblers with ice cubes and divide the mixture between them. Mix 75g finest* salted caramel sauce and 75ml finest* salted caramel liqueur in a small jug until well combined.

Pour the mixture around the rim of each glass, so it runs down the inside, then drizzle over the top. Serve immediately.

Each cocktail contains Energy

Fat

778kJ 186kcal 9%

5g 7%

Saturates

Sugars

Salt

3g 11g 0·2g 17% 12% 4%

of the reference intake. See page 194.

Carbohydrate 12g Protein 4g Fibre <1g

145

COCKTAILS

Alcohol free

GF Takes 15 mins Serves 8 Cost per serve 36p

Take 2 grapefruit and trim the top off one, then cut 4 thin round slices. Halve each round: these will be your garnish.

Peel the other grapefruit and cut out the segments, discarding the skin and white pith. Muddle the segments and 400ml pomegranate juice in a large jug using a muddler or the end of a rolling pin. Top up with 600ml soda water and keep in the fridge. To serve, put ice in 8 wide tumblers, then pour in the mocktail. Divide the slices of grapefruit and an 80g tub pomegranate seeds between the glasses.

Each mocktail contains Energy

Fat

Saturates

142kJ 33kcal 2%

0g 0%

0g 0%

Sugars

Salt

8g <0·1g 9% 1%

of the reference intake. See page 194.

Carbohydrate 8g Protein 0g Fibre 0g

E L D E R F LOW E R A N D THYME FIZZ Serves 8 DF GF Takes 15 mins plus cooling Cost per serve £2·12

Combine 75g granulated sugar and 150ml water in a small saucepan. Heat gently until the sugar has dissolved, shaking the pan a little to help it. Once dissolved, add 8 sprigs fresh thyme and bubble for 1 minute. Allow to cool and infuse for 15 minutes, then remove the thyme and discard. This syrup can be stored in the fridge for up to 3 weeks. Pour 120ml of the syrup into a jug with 120ml elderflower cordial and mix. Chill until ready to serve.

Using 2 x 75cl bottles chilled finest* Prosecco, top up each glass and garnish with a sprig of thyme before serving.

RECIPES LUCY NETHERTON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT

P O M E G R A N AT E A N D GRAPEFRUIT CRUSH

WASTE NOT Use up leftover thyme syrup by drizzling over lemon sorbet, or toss with cocktail sausages before cooking.

Each cocktail contains Energy

Fat

Saturates

Sugars

Salt

855kJ 204kcal 10%

0g 0%

0g 0%

27g 30%

0g 0%

of the reference intake. See page 194.

Carbohydrate 27g Protein <1g Fibre 0g

WASTE NOT Use up leftover thyme syrup by drizzling over lemon sorbet.

Party time Discover more gorgeous festive tipples at tes.co/christmascocktails

146

Find more delicious drink recipes at tesco.com/realfood

As you would expect from the cognac brand that toasted the spectacular opening of The Eiffel Tower in 1889, Courvoisier VSOP boasts a celebration of exuberant, rich and complex aromas.

Celebrate this Christmas with the perfect gift from Courvoisier.

COURVOISIERUK

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VERSION REPRO OP SUBS ART

When you know what they want (ish).

Search Tesco gift cards or pop in store.

PRODUCTION CLIENT

Gift Card

Please read the important terms and conditions for each gift card before you buy. Available in all Tesco stores that stock gift cards or online. Subject to availability. No refunds available on in store purchases. Online refunds are possible in line with Consumer Contracts Regulations. Delivery charges apply for gift cards bought online, there is no delivery charge for digital gift cards bought online. For full details visit www.giftcards.tesco.com, sales of gift cards made via this site are managed by SVM Global Ltd. Google Play is a trademark of Google Inc. TM and Š 2016 Apple Inc. All rights reserved.

LEFTOVERS

make more of it Inventive ideas to help you get the most out of your Christmas leftovers

Turkey

CAESAR SALAD Whisk mayonnaise with *crushed garlic and white wine vinegar, then drizzle over sliced kale. Mix in chopped anchovies, shredded turkey and croutons.

CROQUE MONSIEUR Mix grated cheese, crème fraîche and mustard. Spread over a slice of bread; top with chopped turkey.

Add another slice of bread. Fry the sandwich in a little butter on both sides.

TURKEY MASSAMAN Heat oil with ½ tbsp massaman paste per person. Cook until sizzling; add coconut milk, chunks of sweet potato, soy sauce, sugar and chopped lemongrass. Simmer, then add shredded turkey and cook until heated through.

*

Original recipe p28

*

Ham

Sprouts

Nuts

EGGS BENEDICT Mix hollandaise sauce with lemon zest and juice; season. Toast two English muffins; top with ham, poached eggs and the hollandaise.

CAULIFLOWER CHEESE SOUP Fry onion until softened, then add cauliflower florets and chopped potato.

Cover with equal parts stock and water; simmer until cooked. Blend until smooth, stir in grated Cheddar, then pour into bowls and top with shredded ham.

SPROUT CRISPS Separate the leaves of sprouts. Spread on a baking tray with garlic and rosemary; drizzle with oil and bake for 10-15 minutes until crisp.

Scatter with sea salt to serve.

THORAN Cook black mustard seeds and curry leaves in coconut oil until sizzling; add chopped garlic, ginger and chilli. Cook for a minute, then add shredded sprouts and carrots; season.

Soften, then stir in desiccated coconut.

a food processor. Add one part sesame seeds and quarter part cumin seeds; then season. Scatter over boiled eggs or serve with olive oil as a dip.

SAGE AND NUT PESTO In a food processor, blitz sage and parsley leaves, garlic and nuts to a paste. Add grated Parmesan, seasoning and olive oil, then blend into a sauce.

* *

* *

DUKKAH Coarsely blitz one part *coriander seeds to two parts nuts in

*

For more leftovers recipes, visit tesco.com/realfood

149

LEFTOVERS

Original recipe p33

Cranberries

Baby spinach

Shortcrust pastry

IRANIAN JEWELLED RICE Cook basmati rice with cinnamon and stock.

Roast cranberries with olive oil until soft. Whisk saffron into melted butter; mix with the rice and cranberries. Top with pistachios and pomegranate seeds.

CRANBERRY COMPOTE Simmer fresh cranberries with cinnamon, orange juice and zest, sugar and a little water until soft.

Serve with Greek yogurt and granola.

SPINACH PANEER Blitz wilted spinach in a food processer. Fry onion, ginger, garlic and chilli; add the spinach, cubes of paneer and cream. Cook until thick.

SMOKED HADDOCK TARTS Line the cups of a muffin tin with shortcrust pastry.

Whisk together eggs, double cream and mustard. Add in sliced cooked smoked haddock and wilted spinach, then pour into each cup. Bake until set.

again to 2cm thick. Repeat; cut into squares. Bake until golden.

APPLE AND PECAN PIES In a pan, cook chopped apple and pecans, butter and cinnamon. Cut pastry into 15cm discs, spoon on filling; top with another disc. Crimp, brush with egg wash and cut a slit in the top. Bake until golden.

* *

* *

PARMESAN BITES Grate Parmesan *onto rolled pastry; fold in half and roll

*

Original recipe p140

Cheese

Red cabbage

Smoked salmon

CHEESEBOARD QUICHE Blind bake shortcrust pastry in a tart tin. Spread with chutney and add chopped cheese. Whisk eggs, milk and seasoning; pour over.

Bake for 40 minutes, or until golden.

KALE MACARONI Mix flour into melted butter; whisk in milk until thick.

Add mustard and cheese; season. Stir in cooked macaroni and chopped, wilted kale. Tip into a baking dish, scatter with cheese. Bake until golden and bubbling.

ROSTI Mix thinly sliced red cabbage with seasoning, grated sweet potato, onion and beaten egg. Fry in spoonfuls over a medium heat until crisp.

BEEF TACOS Toss shredded red cabbage, sliced spring onion, coriander leaves, lime juice, seasoning and olive oil.

Roll slices of sirloin in cumin, coriander, cayenne and salt. Fry over a medium heat. Spoon the cabbage into tortillas, then top with avocado and the beef.

juice for 15 minutes. Mix with cooked puy lentils, chopped parsley and watercress.

Toss with olive oil and balsamic, then top with smoked salmon and capers.

SMOKED SALMON FISHCAKES Mash roast potatoes with chopped dill, chopped smoked salmon, peas and egg.

Shape into patties, then fry in olive oil over a medium heat until golden.

* *

150

* *

For more leftovers recipes, visit tesco.com/realfood

SALMON AND PUY LENTIL SALAD *Soak finely diced red onion in lemon

*

VERSION REPRO OP

SUBS

ART

PRODUCTION

CLIENT

MORE BRILLIANCE. MORE BEAUTY. Sony 4K HDR 49" XD8088 The Sony Bravia XD80 is a 4K TV packed with powerful technologies including 4K High Dynamic Range. Its slim design and aluminium bezel make it an attractive addition to any home, and it also comes with the amazing Android TV platform.

Sony 4K HDR 55" XD7005 The Sony Bravia XD70 is a 4K HDR TV that delivers a truly stunning 4K picture and integrates with your smartphone thanks to the new Android TV platform.

Sony 4K 43" X8305 Discover a world of possibility with exceptional 4K detail Seamless entertainment, intelligent search. Discover the very best of Sony Android TV with Google Cast, Voice Search and Google Play.

Enjoy your Blu-ray and DVD entertainment with Sony’s video expertise Fast, high definition streaming Stream and browse easily with the BDP-S3700, a Wi-Fi® optimised Blu-ray Disc™ player that plays online shows and media seamlessly in Full HD.

Experience High Definition Watch your favourite movies in Full HD with the BDP-S1700.

Images are detailed and clear, and colours take on a rich new intensity thanks to TRILUMINOS™ colour.

Find out more at www.tesco.com/direct ‘Sony’ and their logos are registered trademarks or trademarks of Sony Corporation. All other logos and trademarks are the property of their respective owners.

FESTIVE CRAFTS

Add an extra-special touch to Christmas with beautiful handmade gift wrap and decorations

153

Christmas tree wrapping paper

Personalised pressies

You will need: raw potato, Christmas tree

printer, scissors, glue stick

You will need: Sheet music or paper maps,

cookie cutter, knife, paint, brown paper 1 Cut the potato in half. Press the Christmas tree-shaped cookie cutter into one cut side.

Using a sharp kitchen knife, cut the excess potato flesh away from the cutter, then remove the cutter to reveal the tree shape.

2 Cut extra lines into the tree shape to give an elegant, feathered look.

3 Press the tree shape face down in the paint, then lift onto the brown wrapping paper and stamp down firmly.

4 Repeat all over to create your own patterned wrapping paper.

1 In a Word document, choose a large outlined font. Type out your required names, then print onto a paper map or piece of sheet music (cut down to A4 size).

If the paper is creased, give it an iron on a low heat before printing.

2 Using a small pair of scissors, carefully cut out the letters. Take care to cut within the print lines so no ink is visible.

3 Using a glue stick, spread glue over the reverse of the letters, then stick them in place on your gift.

Top

TOP TIP

Use a long ruler as a guide to ensure the shapes are evenly spaced (right).

154

TOP TIP

Use a ruler to ensure each letter is glued onto the paper in a straight line.

MAKE FESTIVE IT SPOOKY CRAFTS

GO ONLINE For more ideas for tags and wrap, visit tes.co/xmastags and tes.co/xmaswrap

Blackboard wrap

Sparkly initials

You will need: Black paper, double-sided

You will need: Glitter card, ruler,

tape, chalk pen, red ribbon, scissors, glue stick

pen, scissors, hole punch, ribbon

1 Wrap your gift in black paper, using double-sided tape for really neat ends.

2 Using the chalk pen, draw your design on the front of the gift, leaving space to tie ribbon around the present or glue on a bow.

Try sketching festive wreaths, holly leaves, tree baubles or stacks of presents.

3 Cut out lengths of ribbon, either long enough to wrap around the gifts or to create bows, and secure to the presents.

1 Mark out the letters you want to cut out on the back side of the glitter card. For non-symmetrical letters, mark them out in reverse so that they appear the right way round on the glittery side.

2 Using scissors, cut out the letters neatly.

You can use a scalpel for a super-neat finish.

3 Using a hole punch, make a hole near the top of the letter and thread through a piece of ribbon. Either tape the ribbon to the gift or make sure it is long enough to tie around the gift, and secure with a bow.

TOP TIP Not confident in your drawing skills? Keep it simple and write the name of the recipient in your best handwriting. If youâ&#x20AC;&#x2122;re feeling more ambitious, there are plenty of helpful drawing tutorials on YouTube.

TOP TIP Choose a thin ribbon so itâ&#x20AC;&#x2122;s easier to thread it through the hole.

For more craft ideas, visit tescoliving.com

155

FESTIVE CRAFTS

CLICK TO DOWNLOAD Find all the free templates you need at tes.co/ xmascrafts

Gingerbread garland You will need: Brown felt, gingerbread

man template, pen, pins, scissors, ribbon 1 Pin the gingerbread man template onto the felt and draw around the edge.

Repeat until you have at least 10 men.

2 Cut out the gingerbread men.

3 Cut two vertical slits on the chest of each gingerbread man so that you can thread the ribbon through.

4 Thread with the ribbon an hang up along your mantelpiece.

TOP TIP

Using sharp, pointed needlework scissors will make cutting out the gingerbread men easier.

156

For more craft ideas, visit tescoliving.com

Christmas forest

Star of wonder

You will need: Christmas tree template,

You will need: Wooden pegs, wood glue,

wrapping paper or sheet music, scissors, ruler, pen, skewers, 5cm discs of wood (cut from a branch), drill, glue, gold star stickers

wood varnish, ribbon, scissors

1 Use the tree template as a guide to cut triangles from sheet music or stiff wrapping paper.

2 Turn up 2cm at the bottom of the triangle to create a fold. Keep folding, as you would a fan, until you reach the top.

3 While still folded, make a hole through the centre of the tree with a skewer. You may need scissors to start you off. Push the skewer through to the top and gently ease out the folds.

4 For the base, drill a small hole into a wooden disc. Glue the base of the skewer into the disc using wood glue or a hot glue gun. To finish, stick a star at the top of the tree. Repeat until you have a whole forest!

1 For each star, take apart 8 pegs. Glue the pieces of each peg back-to-back and leave to dry.

2 Stick together four pairs at the rounded end to make a cross.

Leave to dry. Stick the last four pairs in the gaps to make a star. Leave to dry.

3 Use a wood varnish to colour the star and increase its longevity.

4 Tie ribbon around one of the star’s points to hang.

TOP TIP Wrap a heavy hardback book in paper and lay it on the star while the glue dries to keep it in place – wipe off the excess glue first. Leave until it’s completely dry.

FESTIVE CRAFTS

Shooting stars You will need: Cutting board, rolling pin,

Cosy snowmen

Snow glows

You will need: Clear craft baubles, black

You will need: Battery operated tealights,

and orange marker pens, sticky labels, toy stuffing, glue, an old jumper, string, scissors

black marker pen, thin ribbon, black card, pipe cleaners, mini pom-poms, glue

1 Draw eyes and a mouth on one half of the bauble with a black pen. Draw a carrot nose on a label with an orange pen. Cut out and stick in position.

2 Fill each bauble with toy stuffing or cotton wool, then push the two halves together.

Thread string through the bauble hook.

3 To make a hat, cut a cuff from an old jumper (or old socks or gloves) and glue into place, cut side up. Tie the top of the hat with string to make a bobble.

1 Draw eyes and a mouth on the tealights with a black pen, using the light as a nose.

2 Glue ribbon to the base of the tealight below the smile. Fold over like a scarf; glue in place.

3 Cut out a hat shape from black card and decorate with ribbon.

Glue it in place.

Or make earmuffs: glue a piece of pipe cleaner to the top of the tealight, then a mini pom-pom on each side. Glue thin ribbon to the top of the tealight to hang.

TOP TIP Rather than use clear craft baubles, you could simply decorate plain ones.

<#X#> For more craft ideas, visit tescoliving.com

TOP TIP If you can’t find mini pom-poms you could roll up some pipe cleaner to make the earmuffs.

1 On a cutting board, roll out the clay to a 2mm thickness and put the template on top. Cut out the shooting star shape with a knife. Use a skewer to poke a hole in the top of the star’s tail.

2 Score a few lines in the centre of the star. Cut out a second star without a tail then press it on top of the first star. Leave to dry.

3 Use a paintbrush to brush ink onto the end of the letter stamps. Press them on kitchen paper to remove any excess ink then press into the top star to write a name.

4 Repeat on the star’s tail with a festive message. Leave to dry completely. Thread coloured string through the hole to hang.

MAKES AND STYLING EMMA MORTON-TURNER PHOTOGRAPHY SEAN CALITZ

clay, shooting star template, knife, skewer, paintbrush, ink, letter stamps, scissors, string

Itâ&#x20AC;&#x2122;s lovely to give and receive gifts made by hand â&#x20AC;&#x201C; and even better when you can eat them!

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GIFTS TO EAT

M E R RY C H R I S T M A S COOKIE LETTERS Makes 2 gift jars Takes 45 mins Cost per serve 33p 75g unsalted butter, softened 100g caster sugar 1 egg 1/2 tsp vanilla extract 250g plain flour red and green gel food colouring coloured sprinkles to decorate (optional)

COOK’S TIP Drop a couple of sugar cubes into the jars with the cookies to keep them crisp.

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 baking trays with nonstick baking paper. Cream the butter and sugar together in a large bowl, then beat in the egg and vanilla. Sift in the flour and stir until combined, then tip out onto a lightly floured work surface and knead gently to form a soft dough.

2 Divide the mixture into three. Knead a few drops of red colouring into one, and green colouring into another, leaving the remaining one plain.

3 You should have enough dough to make 2 sets of ‘Merry Christmas’. Start by taking 8 walnut-sized balls (in any colours you like) and lightly rolling each into a roughly 6cm circle. Using cookie cutters, stamp out a few of the letters from each piece, keeping the circle. Add the letter back to the dough to use again.

4 Roll out the remaining dough and cut out the rest of the letters in a random colour selection to complete the phrase ‘Merry Christmas’ twice. Transfer all the letters to the trays; bake the individual letters on 1 tray for 6-7 minutes and the circles on the other for 10-12 minutes.

Gently press on the sprinkles, if using.

5 Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. Layer each set of letters into a glass jar and decorate with ribbon. Eat within a week.

Each 1/2 jar contains Energy

2005kJ 477kcal 24%

Fat

Saturates

Sugars

Salt

18g 10g 28g <0·1g 26% 49% 31% 1%

of the reference intake. See page 194.

Carbohydrate 76g Protein 8g Fibre 3g

C H O CO L AT E P I N E CO N E S Makes 4 V Takes 25 mins, plus chilling Cost per serve 72p 2 tbsp crunchy biscuit spread 2 tbsp chocolate spread 4 tbsp icing sugar, plus extra for dusting 2 very thin breadsticks, cut in half 1 x 350g packet Kellogg’s Coco Pops Rocks

1 In a bowl, mix the biscuit spread, chocolate spread and icing sugar well to a mouldable paste.

2 Divide the mix into 4 and mould each portion into the shape of a cone around one of the breadstick halves.

3 Pick out the oval shapes from the Coco Pops Rocks and stick them into the base of the chocolate mixture all the way around. Working upwards, continue sticking them into the mixture to produce narrowing circles, to look like a pine cone. Use a sharp knife to halve the cereal for the top layer.

Chill for 2 hours until firm.

4 Once set, dust with icing sugar and wrap carefully with cellophane, ribbon and a little Christmas bell.

The pine cones will keep for up to a week in the fridge.

Each chocolate pine cone contains Energy

2175kJ 516kcal 26%

Fat

Saturates

Sugars

Salt

12g 4g 48g 0·8g 18% 20% 54% 13%

of the reference intake. See page 194.

Carbohydrate 94g Protein 7g Fibre 5g

For more delicious recipes, visit tesco.com/realfood

161

Makes 12 Takes 1 hr, plus proving Cost per serve 29p 2 eggs, plus 1 extra yolk 200g plain flour 300g strong white bread flour 2 x 7g sachets dried yeast 100g caster sugar 4 rashers unsmoked back bacon, finely chopped and fried until crisp 3 sprigs rosemary, leaves chopped 200ml milk, warmed 100g salted butter, softened 100g Gruyère cheese, grated

C R A N B E R RY LEMONADE CORDIAL GF Makes 750ml Takes 20 mins, plus cooling time Cost per serve 25p

800g cranberries, fresh or frozen 600g caster sugar 4 lemons, zested and juiced

1 Put the cranberries in a saucepan with the sugar. Pour over 800ml water. Bring to the boil, stirring occasionally. Simmer for 10 minutes and gently mash the cranberries every so often to release the juices, until the sugar has dissolved.

2 Add the lemon juice and zest then simmer for a further 3 minutes. Leave to cool for 10 minutes, then pass through a muslin cloth or a fine sieve.

Pour into sterilised bottles, stopping 2cm from the top, and seal. Store in the fridge until ready to gift or serve.

Keep in the fridge for up to 1 month.

3 To serve, dilute the cordial to your preferred strength with sparkling or still water, over ice.

COOK’S TIP To sterilise the bottles, wash with hot, soapy water and rinse.

Dry in the oven for 25 minutes at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.

A 30ml cordial serving contains Energy

Fat

Saturates

Sugars

Salt

70kJ 16kcal 1%

0g 0%

0g 0%

4g 4%

0·0g 0%

of the reference intake. See page 194.

Carbohydrate 4g Protein <1g Fibre 0g

162

For more delicious recipes, visit tesco.com/realfood

1 Beat the eggs and yolk in a small jug.

In a large bowl mix the flours, yeast, sugar, bacon, rosemary and ½ tsp salt.

Add the egg mixture and warm milk and beat to a soft, sticky dough. Cover with clingfilm and leave in a warm place for about 2 hours, until doubled in size.

2 Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tray with cases. Using your hands, work the softened butter into the risen dough.

The mixture will now be very sticky.

Cut into 12 equal pieces and drop a piece into each case. Cover with clingfilm and leave in a warm place for 20 minutes, until well risen.

3 Sprinkle the grated Gruyère over each panettone, then bake for 25-30 minutes, until golden. Eat within 3 days, or freeze for up to 6 weeks.

Each panettone contains Energy

1303kJ 310kcal 16%

Fat

Saturates

Sugars

Salt

13g 7g 10g 0·5g 18% 36% 11% 8%

of the reference intake. See page 194.

Carbohydrate 42g Protein 9g Fibre 2g

C H R I ST M A S C R AC K E R S Makes 42 crackers (3 gift bags) (freeze raw dough only) Takes 45 mins Cost per serve 37p 6 tbsp olive oil, plus extra for greasing 300g plain flour For the flavour variations: Rosemary and sea salt V 1 tsp milk 2 sprigs rosemary, leaves chopped 1 tsp sea salt flakes

Chilli and fennel ¼ tsp chilli flakes 1 tsp treacle ½ tsp fennel seeds Pesto and Parmesan 1 tsp pesto 1 pellet of frozen spinach, defrosted, squeezed to remove excess moisture and finely chopped 3 tbsp grated Parmesan

1 Preheat the oven to gas 4, 180°C, fan 160°C, then grease 3 large baking trays with olive oil.

2 In a bowl, mix together the flour and a pinch table salt. Add the olive oil and stir with a fork. Gradually add 100ml cold water while continuing to stir until it forms a ball of dough – it will feel quite dry at this point, but you will be adding more moisture with the different flavourings.

3 Split the dough into 3 balls. Push a dent into the middle of each ball with your fingertips. Put the milk and rosemary into the dent of one of the balls, bring the sides over and knead so the liquid is absorbed and the rosemary is evenly distributed.

Repeat this kneading technique with the second ball of dough, adding the chilli flakes, treacle and fennel seeds.

Repeat again with the third ball of dough, adding the pesto, spinach and ¼ tsp black pepper.

4 Roll out each ball of dough on a lightly floured surface, making sure they are as thin as possible, and cut each into 14 rectangles measuring about 8 x 6cm. Transfer to the greased baking sheets. Sprinkle the sea salt flakes over the rosemary biscuits and the Parmesan over the pesto biscuits. Bake for 12 minutes, or until crisp and golden. Cool on wire racks. Divide the different flavours of crackers equally for packing and gifting. The biscuits have a shelf life of 1 week, but you can make the dough in advance, double wrap each type in clingfilm and freeze. Defrost overnight in the fridge when ready to use.

Each 1/2 bag contains Energy

1329kJ 317kcal 16%

Fat

Saturates

16g 3g 22% 16%

Sugars

Salt

1g 1%

1·0g 17%

of the reference intake. See page 194.

Carbohydrate 40g Protein 7g Fibre 2g

RECIPES EMMA JANE FROST, ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING TONIA SHUTTLEWORTH

R O S E M A RY, G R U Y È R E A N D B ACO N M I N I PA N E T TO N E S

<#Y#>

GIFTS TO EAT

F R U I T Y F E ST I V E B A R K Makes 6 bags V Takes 25 mins, plus cooling Cost per serve 45p 375g white chocolate 375g plain chocolate 100g dried cranberries 40g raisins 75g dried apricots, roughly chopped 100g crystallised ginger pieces, roughly chopped 100g milk chocolate buttons or chips 100g white chocolate buttons or chips

Mini panettones Christmas crackers

Fruity festive bark

1 Line two 30cm x 20cm baking trays with nonstick baking paper. Break 300g each of white chocolate and plain chocolate into separate bowls and melt over pans of gently simmering water, until all the chocolate has melted.

2 Pour the white chocolate into one tray and the plain chocolate into another, and level. Melt the remaining 75g of both types of chocolate in their respective bowls. Drizzle the white over the plain chocolate on the tray in a random pattern and use a skewer to swirl further to achieve a marble effect.

Repeat using the remaining melted plain chocolate, drizzling over the white chocolate tray, then marbling.

3 Scatter the cranberries, raisins, apricots, ginger and chocolate buttons equally over both.

4 Chill until solid. Remove from the trays and put on a chopping board, still on the paper. Then, using a long sharp knife, cut into chunky shards.

5 Divide the shards of white and plain chocolate bark evenly for gifting. The bark can be kept in the fridge for up to 1 week before being gifted.

Each 1/3 bag contains Energy

1357kJ 324kcal 16%

Fat

Saturates

Sugars

Salt

16g 9g 43g 0¡1g 23% 47% 48% 2%

of the reference intake. See page 194.

Carbohydrate 44g Protein 4g Fibre <1g

Food of love Find more delicious gifts with which to treat friends and family at tes.co/ediblegifts

<#Y#> 163

165

Weâ&#x20AC;&#x2122;re giving our credit card customers a little extra help this Christmas.

Simply use your Tesco Credit Card in store and at tesco.com between 1st November and 31st December 2016 and weâ&#x20AC;&#x2122;ll give you 0% interest on purchases until your March 2017 statement.

Visit tescobank.com/Christmas to learn more.

Terms, conditions and exclusions apply.

Brought to you by Tesco Bank Applies to existing Tesco Bank credit card customers as at 30/09/16. Excludes customers with an existing introductory 0% interest offer that expires between November 2016 and March 2017 and introductory 0% interest purchase offers expiring after March 2017. Also excludes Business card and Republic of Ireland customers. Excludes purchases at Tesco Opticians, Tesco Mobile, Tesco Photo Labs, Tesco Travel Money, Tesco Bank (including Insurance), Costa at Tesco, Esso Petrol Filling Stations, Tesco staff canteen and all purchases made outside the UK. Any purchases and balances outside the offer period will be charged at your standard interest rate.

GIFTS FOR HIM

No need to rely on novelty socks for dads, brothers, sons and nephews

CLOCKWISE FROM TOP LEFT L’Oréal Men Expert washbag gift set, £20; PS4 Call of Duty: Infinity Warfare, £44 442-4143; Jasper Conran man EDT 40ml & shower gel 100ml gift set, £27; Xbox One Fifa 17, £46 627-6262; The Joker poker set, £10 755-2011; Only Fools And Horses DVD box set, £35 122-6033; BaByliss for Men 7895U i-stubble trimmer, £40 208-7134; Marvel classic mug, £5 567-4733; Scrabble fridge magnets, £4

Find these products in store, or buy online at tesco.com/direct

167

GIFTS FOR HER

Gorgeous, classic gifts that will be sure to put a smile on her face

CLOCKWISE FROM TOP LEFT Baylis & Harding Midnight Fig & Pomegranate set, £10; DKNY Women EDP 30ml & body lotion 150ml gift set, £30; BaByliss Elegance hairdryer, £25 321-6892; Rose Garden address book, £3·50 262-0478; finest* Safari chocolates, £6·50/180g (£3·62/100g); White Grace Hand & Home fragrance set, £10; Marc Jacobs Daisy Dream EDT 30ml & body lotion 75ml £50; KitSound headphones £33 443-1914; Now’s That’s What I Call Christmas CD, £12 122-6615; Joy planter, £7

Find these products in store, or buy online at tesco.com/direct

169

By Ellie Gibson

Consoles aren’t the cheapest Christmas present. But this isn’t one of those toys that will be gathering dust on Boxing Day and in the bin by Easter. With games available for all ages and budgets, it’s a purchase the whole family will get value from, for years to come.

These days, games don’t just let you explore new worlds - they’re about creating your own adventures.

And they’re excellent for learning how to win, lose and work together.

Comedian, games writer, and co-host of Dara O’Briain’s Go 8 Bit

From choosing what your kids can play to setting spending limits, PlayStation’s straightforward parental controls make it easy to keep your family safe.

Playing games as a family is a great way to connect, share experiences, and most of all, have fun.

It’s not just about games - thanks to apps like Netflix, Spotify, Sky Go, WWE Network and BBC iPlayer, PlayStation is a one-stop shop for all kinds of fantastic entertainment.

FOR THE FULL PARENT’S GUIDE, VISIT WWW.PLAYSTATION.COM/PARENTS CHECK OUT THE LATEST OFFERS ONLINE AT TESCO.COM/DIRECT ”2”, “PlayStation”, “Ø”, “dasf” and “DUALSHOCK” are registered trademarks of Sony Interactive Entertainment Inc. ”SONY” and ”

” is a registered trademark of Sony Corporation.

GIFTS FOR TEENS

Teenagers will be more than happy to drag themselves out of bed for these cool pressies

CLOCKWISE FROM TOP LEFT Lipsy London Lips & Tips duo set, £5; Star Wars gift set duo, £7; Science Museum star projector, £10 486-7744; Lee Stafford Coco Loco hairdryer, £20 237-4027; Wish & Wander photo hanging kit, £3·50 172-1754; Racing car, £4 278-8254;

Table football, £12 696-0320; Along Came Betty All I Want Is You glamorous bath goodies, £10

Find these products in store, or buy online at tesco.com/direct

171

£5

UNLEASH FULLER FLAVOUR MORNINGS Offer applies to NESCAFÉ ® Original 300g.

Offer runs from 23rd Nov – 13th Dec 2016.

See in-store for details. While stocks last. Subject to availability.

Selected stores only. Reg. Trademark of Société des Produits Nestlé S.A.

®

FROM TOP Wonder Woman dress-up, 3-4 to 9-10 yrs, £12·50 738-2077; 3DS Pokémon Moon, £32 688-5116; Fisher-Price Bright Beats, £28·39 Bo 387-6717, Belle 406-7682; The BFG DVD, £10 594-6365; Nerf N-Strike Elite HyperFire Blaster, £32·89 465-0749

GIFTS FOR KIDS

Children will be delighted with these brilliant toys – beaming smiles guaranteed!

£4

MAKE MORE OF THE LITTLE MOMENTS FROM TOP The Secret Life of Pets DVD, £10 749-1001; Sindy doll, £19·95 691-1296; Finding Dory secret journal and pen set, £5 744-5710; LEGO City Volcano Exploration Base, £49·49 527-4164

Find these products in store, or at tesco.com/direct

Offer applies to NESCAFÉ ® Gold Blend ® 200g.

Offer runs from 23rd Nov – 13th Dec 2016.

See in-store for details. While stocks last. Subject to availability.

Selected stores only. Reg. Trademark of Société des Produits Nestlé S.A.

®

£3

BE YOUR OWN BARISTA Offer applies to NESCAFÉ ® AZERA® 100g.

Offer runs from 23rd Nov – 13th Dec 2016.

See in-store for details. While stocks last. Subject to availability.

Selected stores only. Reg. Trademark of Société des Produits Nestlé S.A.

®

FROM TOP French cheeseboard, £15 605-0989; finest* French grain vodka, £20/70cl; Chilli salt grinder, £12 622-3032; Cafetière, £12 610-0251; Indian pestle and mortar, £15 741-1610; Let’s Cook, £9 5S6-8599

Find these products in store, or at tesco.com/direct

GIFTS FOR FOODIES

PHOTOGRAPHY GRAHAM SAVILLE

Handy kitchen gadgets and tasty treats for the gastronome in your life

£2

LEAVE HOME WITH NESCAFÉ® AZERA® COFFEE TO GO FROM TOP finest* Cheese Truffle Selection, £5/115g (£4·35/100g); NutriBullet 600 juicer blender in royal blue (Tesco exclusive), £65 193-7718; Churro maker, £12 621-7381; De’Longhi Dedica coffee machine, £169 765-7313

Offer applies to NESCAFÉ ® AZERA® Coffee To Go - 4 x Cups.

Offer runs from 23rd Nov – 13th Dec 2016.

See in-store for details. While stocks last. Subject to availability.

Selected stores only. Reg. Trademark of Société des Produits Nestlé S.A.

®

Discover the secrets OF The lava

60123

60124

There’s even more action & fun at lego.com/city

LEGO, the LEGO logo and the Minifigure are trademarks of the LEGO Group. ©2016 The LEGO Group. 4650407_INT

60122

TM

LEGO, the LEGO logo and the Minifigure are trademarks of the LEGO Group. ©2016 the LEGO Group.

4650399/16_INT © & ™ Lucasfilm Ltd.

Happy families Give a gift you know they’ll love with this fantastic range of cutting-edge tech and must-have new releases

Game on

Good reads

Classic sounds

Movie night

Dedicated gamers will love Watch Dogs 2, £46 563-5220 (out 15 November). Enter the world of Marcus Holloway, a brilliant young hacker, fighting to stop evil corporations monitoring and manipulating citizens on a massive scale. And get ready for epic brawls in Battlefield 1, £46 740-1306 (out 21 October). Fight your way through urban combat scenes to large assaults, taking control of vehicles ranging from tanks to gigantic battleships.

Experience intense multiplayer battles with up to 64 players.

For the perfect soundtrack to an informal gettogether, Nobody But Me, £10, 423-7545 (out 21 October) is an exciting new collection of original pop tunes and covers from Michael Bublé. It was recorded in Los Angeles and Vancouver and includes his versions of classics such as My Baby Just Cares For Me and God Only Knows. Or you can enjoy the unmistakable sound of Elvis Presley with the lush orchestral accompaniment of the Royal Philharmonic Orchestra on The Wonder of You, £10, 697-1431 (out 21 October), featuring his powerful vocals on tracks from rock to gospel and country.

Fans of the Jack Reacher series will be thrilled with Night School

by Lee Child, £9 EH2-U89R (out 7 November). It’s a prequel, taking Jack back to his Army days, when he’s suddenly assigned to an emergency taskforce to track down a traitor.

The latest installment of the international phenomenon Diary of a Wimpy Kid: Double Down

by Jeff Kinney, £5 QM9-98NZ (out 1 November) is out in time for Christmas. It sees Wimpy Kid Greg attempt to make a scary movie – with hilarious results.

Here’s a film the whole family can enjoy. Disney Pixar’s Finding Dory, £10 DVD/£15 Blu-ray, 402-0091 (out 28 November) reunites Dory the forgetful blue tang with Nemo and Marlin on a fun-filled adventure in search of answers about her past, meeting some new friends along the way.

Or watch the hilarious antics of Patsy (Joanna Lumley) and Eddie (Jennifer Saunders) as they accidentally push Kate Moss into the Thames and go on the run in the French Riveria.

Absolutely Fabulous the Movie, £10 DVD/£15 Blu-ray, 188-1398 (out 5 December).

PROMOTION

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8 ALL RELEASE DATES AND PRICES ARE SUBJECT TO CHANGE AND CORRECT AS OF 21/10/16. CHECK TESCO.COM/DIRECT OR GO TO YOUR LOCAL TESCO STORE FOR THE LATEST PRICE. ALL PRODUCTS FEATURED ARE SUBJECT TO AVAILABILITY

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1 Sony MDR-EX110AP in-ear headphones, £13·50, 708-4473; 2 Amazon Fire tablet 7” Black, £49, 716-9573, also shown in tangerine, 431-1549, and magenta, 259-2306; 3 Morphy Richards spiralizer, £49, 257-0161; 4 Jamie Oliver’s Christmas Cookbook, £13, G2U-U4Q4; 5 Star Wars The Complete Saga Blu-ray box set, £50, 476-0324; 6 PlayStation 4 slim 500GB console, £249, 745-8366; 7 Blaupunkt 24” Freeview HD TV with DVD player, £99, 560-5355; 8 Tesco DAB & FM Radio, £29, 638-6428; 9 Fitbit Charge 2 Large, £129, 549-6044; 10 Juice Boombar Bluetooth speaker, £20, 389-3772; 11 Guinness World Records 2017, £9, UF7-4JC7; 12 Philips S5420/06 Wet and Dry Shaver, £80, 698-1112; 13 Olly Murs 24 Hrs, £10, 314-4572; 14 Xbox One S 500GB Console with Fifa 17, £249, 581-8614; 15 Groov-e Fusion Bluetooth headphones, £29, 493-1596

MORE GREAT GIFT IDEAS Visit tesco.com/direct

Our Keratin Radiance Straightener detects the moisture level in your hair and cleverly adjusts the temperature for your hair type.

Turning frazzled into fabulous and dull into drop-dead gorgeous.

Your hair woes will soon be Hair Woahs.

We helped Helen & Rosey ďŹ nd their Woah, ďŹ nd yours at remington.co.uk/hairwoahs

Selected stores only, subject to availability or online at tesco.com/direct

BEAUTY EXPERT

HALL FAME Some products come and go, but others are so good they become timeless beauty icons…

T

he beauty equivalents of the little black dress or the ultimate pair of jeans, these are the items that are ‘best in class’ year after year. Whether you’re giving them as gifts or keeping them for yourself, these must-haves are sure to elicit smiles all round.

THE SHINE BOOSTER

The Remington Keratin Radiance Straightener, £45, has ceramic plates infused with keratin and macadamia oils, which hydrate your hair and boost shine.

‘Always apply protective products before and after straightening to minimise damage and maximise shine,’ says Mayfair salon owner Hiro Miyoshi.

THE MA ICURE N SAVIOUR

Chip-resistant Sally Hansen Complete Salon Manicure in Right Said Red, £7, is a clever cocktail of nail know-how: glosser, strengthener, base and top coats, growth treatment and colour. ‘Massage in nail oil every night to make your manicure last longer,’ says celebrity manicurist Sabrina Gayle.

THE SOUL SOOTHER

‘Things happen after a Badedas bath,’ according to the 1970s advert for this cult bath-time classic.

With circulation-boosting and skin-smoothing horse chestnut extract, Badedas Original Bath Gellee, £5·50, is comfortingly herbal and luxurious. For those who love generous amounts of bubbles, Badedas delivers.

Find these products in store, or buy online at tesco.com/beauty

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THE DO UBLE ACT

THE L IP LOVER

THE OOH LA LA SCENT

If you’re buying for a man who fancies himself as bit of a Tom Hiddleston by day (well-dressed and gentlemanly), but more of a Justin Timberlake by night (good on the dance floor), stuff his stocking with the Hugo Boss Bottled deluxe gift set, £45, which comes with two distinct scents.

A beauty blockbuster since 1952, Revlon Fire and Ice Lipstick, £8, is one of the best suit-all reds. ‘Apply with a lip brush, blot with tissue and repeat,’ says make-up artist Frances Prescott. ‘Dust with loose powder, then brush off and apply a final lipstick layer for kiss-proof lips.’

Nothing says ‘style’ like Yves Saint Laurent Rive Gauche Eau de Toilette, £30. A classic for over 40 years, it’s as French as the Eiffel Tower and as chic as Brigitte Bardot.

‘It’s an incredibly classy scent,’ says Lizzie Ostrom, author of Perfume: A Century of Scents (£16·99, Hutchinson).

THE

UNBEATABLE BLUSHER

‘I’d be hard-pressed to find a better blusher,’ says make-up artist Ruby Hammer, who’s made up everyone from Miranda Kerr to Kate Moss, of Bourjois Little Round Pot Blush, £8. ‘Not only is there a shade for everyone, you can’t beat its scent or the easy-tobuild-up texture.’

WORDS KARENA CALLEN PHOTOGRAPHY MITCH PAYNE PROP STYLING LISA JAHOVIC Find more expert beauty advice at karenacallen.com

BEAUTY EXPERT

TH

ER E GO LDEN WOND

Seeking a fragrance that’s guaranteed to make you feel red-carpet ready?

Then put Gucci Guilty For Her Eau de Toilette, £42, on your Christmas list. While many of its ingredients are often reserved for men’s scents, the addition of peach, lilac and amber ensure Guilty is gorgeously girly.

THE

THE

FINE LINER

Whether you go for an Audrey Hepburn flick or more graphic, Twiggyinspired definition, draw the line with Rimmel London Colour Precise Eyeliner, £6. The smudge-proof formula is delivered by a precision applicator, making it easy to achieve professionallooking results.

S FASHIONISTA' FAVOURITE

It’s no surprise Madonna is a devotee of this cult fragrance by the French fashion designer. Jean Paul Gaultier Classique Eau de Toilette, £50, has been a hit for over 20 years. Not for the fainthearted, it’s a blend of rose, cinnamon and pear – ideal for dedicated followers of fashion.

THE

LASH BOOSTE

R

Mascaras come and go, but Max Factor Masterpiece Mascara, £10, is an all-time favourite thanks to its unique, lashseparating wand. ‘The design gets to the root of every lash, even the tiny ones in the corner,’ says make-up artist and founder of The Session School Dani Guinsberg.

Find these products in store, or buy online at tesco.com/beauty

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TRIED AND TESTED

Our panel tests firm-hold hairsprays for the party season Pantene Pro-V Extra Strong Hold Hairspray, £3 Stephanie ‘It tamed my wispy bits and my hair looked shiny.’

To p Pick

Susan ‘My hair stayed in place and felt clean – not “clogged”.

The smell was really nice.’

Nadine ‘This kept frizz at bay and the fragrance was nice.’

L’Oreal Studio Pro Spray Lock It Extra Strong, £4.50 Nadine ‘This held my hair well, even in windy conditions, and kept it smooth and shiny.’

Stephanie ‘It kept my style in place all day and brushed out with ease. I liked the fragrance.’

Susan ‘It worked really well but my hair felt a bit stiff after use.’

VO5 Extra Hold Hairspray, £3 Nadine ‘It left my hair secure and looking glossy. The smell is lovely – even my son used it!’

Susan ‘My hair stayed put but it felt stiff. It didn’t brush out well.’

WORDS JO WOODERSON PHOTOGRAPHY MITCH PAYNE

Stephanie ‘I loved the scent but it left my hair feeling a bit lank.’

Pro Formula Maximum Hold Hairspray, £1.30

OUR PANEL

Susan ‘My hair stayed in place and looked healthy. The smell was pleasant, too.’

Nadine ‘On one occasion this left my hair shiny, on the next it felt greasy, but I would use it again.’

Stephanie ‘This held my hair in place all morning, but then I had to reapply. The scent was good.’

Stephanie Silver, 53, from Berkshire, uses hairspray daily to keep her thick hair in place.

Susan Ann Bennett, 54, from Nottinghamshire, uses hairspray to style her fine hair.

Nadine Parkes, 54, from Newcastle, has dry hair and uses spray every day to tame frizz.

Find these products in store, or buy online at tesco.com/groceries

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TAKE THE PRESSURE OFF! Christmas should feel fun and festive, not fraught and frantic. Here’s how you can navigate the holiday season’s emotional flashpoints with your nerve intact

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am-packed diaries, sky-high expectations and simmering family tensions can combine to make the season of joy feel like a big melting pot of pressure. More than a quarter of Brits admit to feeling more stressed in December*, while one in four adults feel anxious about social gatherings during the festive period.** But it doesn’t have to be this way – here’s how to diffuse those festive pressure points and enjoy your Christmas and New Year.

‘While you may have perfect moments, steady perfection just doesn’t exist,’ says Dr Rick Norris, chartered psychologist and author of Think Yourself Happy. Aiming for a flawless day is a big waste of energy. It’s better to focus on being ‘good enough’, he says. ‘And as the host, you can provide the opportunity for guests to have fun – but the rest is up to them.’

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Avoid a big clash Don’t wait until Christmas Eve to talk to your partner about festive rituals. ‘It’s all too easy to default to the way you did things as a child, and assume your partner (and their family, if they’re visiting) will be at one with it,’ says Relate family counsellor, Barbara Bloomfield (relate.org.uk).

‘Telling each other about your favourite traditions beforehand is a wise move to avoid arguments.’ Pick a time to run through what you like to do at Christmas, agree on three things to keep each – then create three new traditions that you can enjoy together.

EMBRACE YOUR LIST

42% of women find hosting Christmas the most stressful thing they do all year.***

Lots of us are guilty of making to-do lists with the best intentions, then seeing them grow and grow. It can be dispiriting, but the best thing we can do is accept one important aspect. ‘Your festive todo list is not a finite task, but a work-inprogress that you probably won’t even reach the end of. The most effective lists are flexible ones – these will keep you moving in the right direction,’ says Rick.

EASY DOES IT

TRY A NEW WAY

Bored of finding yourself slumped in front of the TV by 4.30pm on Christmas Day? Yes, so are we. But there’s an answer: ‘If you always do the same old thing, you’ll always get the same result,’ says Barbara. ‘If you want to create some new memories, you’ve got to do something a little out of the ordinary.’ Why not visit your nearest major city – they tend to be empty on Christmas Day and can have a vastly different feel to them, not to mention uninterrupted views! Or take the traditional Christmas board game one step further by inventing your own quiz, or get crafting. ‘Using your minds creatively as a family is a great bonding activity,’ adds Barbara.

December is the month when couples argue the most.†

While the festive season is a time for fun, it’s not everyone’s cup of tea, and we all find it harder to enjoy ourselves when the fun is enforced.

If you can’t face another room full of people, who says you have to? Be proactive in your planning so you pick the events that will make you happy, suggest Rick and Barbara.

If social anxiety is your main concern, be aware that it can be heightened by seasonal demands. ‘The key is not to take on too much and be honest with loved ones,’ says mental health charity Mind.

FIND A QUIET SPOT Avoid heated situations during big get-togethers by finding a space in your house that’s just for you. ‘It could simply be a chair in your bedroom where you can sit in peace and breathe deeply,’ says Barbara.

‘Having your own spot is especially helpful if you’re not used to a house full of visitors.’

If all else fails and you find yourself tearing your hair out, just imagine how you’ll feel come January when the constant gatherings have come to an end, and life can feel, well, a bit empty by comparison!

Then return to the moment and see if you enjoy it any more! We wish you a very happy Christmas and New Year, however you choose to celebrate…

WORDS AVIVA ATTIAS PHOTOGRAPHY TOBY SCOTT *A National Accident Helpline study **A poll by mental health charity, Mind ***A survey by Travelodge †A study by Seddons

Say no sometimes!

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H O L I D AY I D E A S

boredom busters

If your family spend the days after Christmas glued to their electronic devices, get them off the sofa with these fun, affordable things to do

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Set up a festive photo booth with a wrapping paper backdrop and silly hats and props. Say cheese!

2

Thank-you notes are lovely to send, and there’s no need to buy cards – kids will love creating their own designs using old Christmas cards and craft materials. Download free thank-you card templates at tes.co/thank-you.

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Crisis, the charity for the homeless, needs more help than ever around this time, especially from 27 to 30 December.

Sign up at crisis.org.uk.

3

While your Christmas memories are fresh, create a slideshow of your seasonal snaps and set it to your favourite festive music. For more professional results, download a free slideshow-maker app such as Slideshow Magic.

WORDS JO WOODERSON ILLUSTRATION TONWEN JONES

6

Ask each member of the family to write down their favourite memories of the year in a notebook (they may need some thinking time!). Later, ask everyone to read them aloud. Do this every year and the book will become a treasure trove of memories.

8

A bracing walk is the perfect antidote to all that festive indulgence and increases oxygen supply to every cell in your body, helping you feel less lethargic.

Make your strolls more fun for the kids by downloading free activity sheets at woodlandtrust.org.uk.

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4

Everyone loves a board game at Christmas. Tired of Trivial Pursuit?

Stumped by Scrabble?

The crazily popular Pie Face has a new version for 2016, Pie Face Showdown. Expect lots of messy fun with wet sponges and faces – whipped cream optional!

5

Kids will love making a chocolate fridge cake from leftovers – visit tes.co/fridgecake. Or rustle up a strudel with any remaining Christmas pud – find a recipe at tes.co/pudstrudel.

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The creativity needn’t stop after the 25th.

Make table favours or decorate glassware ready for New Year’s Eve. Find lots of ideas at tescoliving.com.

Devise some grown-up games for New Year’s Eve parties, such as writing the year’s big news stories on bits of paper and asking pairs to act them out (traditional charades rules apply). Find more ideas at tes.co/newyeargames.

For more inspiration, visit tescoliving.com/making-and-doing

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WINTER HEALTH HACKS

Can you really stay feeling your best and avoid catching a cold at this time of year? Arm yourself with expert know-how for a healthier, happier season

EXPER T PA N EL

BE A C RE ATURE O F H ABIT

Sticking to regular patterns and mealtimes can help prevent you feeling down, stressed or even unwell in winter. So while you should enjoy the freedom of your Christmas break, don’t abandon all of your daily routines. TC

ACT FAST

go halves

we tend to gain weight in winter thanks in part to eating more comfort food and doing less exercise. so for perfect portion control, simply ensure half your dinner plate is Filled with veg or salad. CSR BEAT THE BLUES

Whether you suffer with Seasonal Affective Disorder (sometimes known as winter depression) or just feel a bit low, go for an hour’s walk, especially around noon or on a bright day. Sitting near a window or light box can also help. And keep warm – think hot chocolate and cosy layers. SK 190

Sick of catching every cold going?

The best way to avoid getting ill is to wash your hands regularly, as 80% of infectious diseases are spread by touch. Spend 45 seconds at the sink and be sure to interlock your fingers, rubbing the backs and palms of your hands and even your thumbs. For more information, visit who. int/gpsc/clean_hands_protection. SK

just add water We normally associate dehydration with the summer. But we can still lose around 2·5 litres of water a day in winter. This is mainly because when we’re inside we use central heating, and if we’re outside for long enough, we’ll probably be moving around. The general rule is to replace what you lose, so take a bottle with you when out and about and drink up! SK

Find more health and wellbeing tips at tescoliving.com

If you feel like you’re coming down with something, be proactive.

Studies show that zinc can speed up your recovery from a cold and reduce the severity of your symptoms if taken within 24 hours of them starting. SK

WORDS AVIVA ATTIAS ILLUSTRATIONS JACK HUNTLEY PHOTOGRAPHY GETTY IMAGES *Based on a person weighing 70kg, Harvard Medical School

DR SARA KAYAT (SK), GP and advisor to Dr Morton’s – the medical helpline CHARLOTTE STIRLING-REED (CSR), registered nutritionist DR TIM CANTOPHER (TC), consultant psychiatrist and advisor to Dr Morton’s

WELLBEING

this is the number of calories you can burn during an hour’s ice-skating session.* Most Brits should consider taking a vitamin D supplement (10 micrograms per day) in winter, says a government report.

It’s essential for a healthy immune system and strong bones. CSR

cool running

jogging times slow down in hot weather. run when it’s cold and you’ll be faster. just wrap up and go!

FOOD FOR FUEL

If you’re battling to get through the day, let your diet help: high-energy foods rich in iron can reduce tiredness, while foods high in B vitamins will help the body convert food into energy. Beans, meat, fish and nuts are especially good sources. CSR

SCENT TO BED

If your festive to-do list is keeping you awake, use the power of smell to help you get some shut-eye. Try a vanilla-scented diffuser in your bedroom; the scent is known for its relaxing effect. But avoid citrus aromas as they can be stimulating.

GATHER YOUR CLAN

Close social ties are as important to your physical health as staying active and eating well, research reveals. This powerful effect is thought to work by helping to reduce everyday stresses.

SOCIAL FITNESS

Finding the motivation to exercise when it’s cold and dark outside is so much easier when you link up with people.

Why not try tracking down your gym buddies on social media?

Use apps such as Nike+ and GetFit, or develop a whole new community of fitness friends using PumpUp.

Make an effort to leave healthy snacks lying around the house – and keep calorieladen options out of sight.

Research shows that easy access to food can affect how much we eat: a US study found that women who had a visible fruit bowl in the kitchen weighed 5·9 kilograms less than those who didn’t! CSR 191

PRIZE DRAW

a magical family holiday to France

T

o celebrate the Blu-ray and DVD release of The BFG on 21 November, we’re offering one lucky reader the chance to see the world like a giant: from high in a luxury treehouse, as part of a fantastic family holiday in southern France.

TO ENTER

For your chance to win, visit tes.co/treehouse and enter your details before 23:55 on 31 December 2016.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23:55 on 31 December 2016. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults and two children aged 12 or under on date of travel, staying seven nights in a two-bedroom family treehouse, in Dordogne, France. The prize includes return economy flights from London to Bordeaux-Mérignac airport (departure airport dependent on date of travel), taxes, one piece of hold baggage per person (up to 20kg), economy car hire (driver must be 25+), daily breakfast, three-course dinner on one evening in the treehouse, admission to Gardens of the Imagination (Les Jardins de I’Imaginaire), admission to Aquarium du Périgord Noir, a treetop adventure (participants must have a min. height of 1m 20cm) and a 10 minute sightseeing helicopter flight (min. age 5). All included activities are for two adults and two children. Prize must be taken within 12 months of prize notification, excluding 21 December 2017 to 5 January 2018, Easter Sunday and all UK and French bank holiday weekends, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/treehouse before entering.

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© 2016 Storyteller Distribution Co. LLC

The BFG tells the tale of a young girl named Sophie (Ruby Barnhill) and a mysterious giant – the BFG (Oscar® winner Mark Rylance) – who introduces her to the wonders and perils of Giant Country. The film brings together the work of two of the world’s greatest storytellers, Roald Dahl and Steven Spielberg, in a magical reimagining of the classic children’s book. The gigantic prize includes return flights, car hire, seven nights in a magical family treehouse in the Dordogne and a helicopter flight over the picturesque region. The whole family can also swing through the forest on a treetop adventure, and visit Aquarium du Périgord Noir and the Gardens of the Imagination. You’ll feel like you’re really in the land of the giants, living among the trees and nodding off into Dream Country!

our recipes

For more delicious ideas, visit tesco.com/realfood STARTERS, SIDES AND PARTY FOOD u Arabian dip 111 V GF u Bacon and egg cups 14 GF u Brown butter root vegetables 31 V GF u Caesar salad 149 u Cauliflower cheese soup 149 u Chilli and fennel crackers 162 u Cranberry and beetroot relish 33 GF u Crispy duck bites 129 u Croque monsieur 149 GF u Dukkah 149 u Eggs Benedict 149 uG oat’s cheese and red pepper bruschettas 140 V GF u Herby bread sauce 101 u Help yourself sharing platter 33 uH oumous bowls with spiced lamb 139 DF u Iranian jewelled rice 150 V u Italian antipasti skewers 136 u Italian salad bowls 139 GF GF u Japanese houmous 111 u Lobster and grapefruit salad 52 DF GF u Mini beef Wellingtons 129 u Miso & honey baked parsnips 20 V DF GF u Miso roasted aubergine forks 137 V DF uM ustard-glazed sausage and sprout skewers 136 DF u Nut butter 25 V GF u Parmesan bites 150 u Persian wholegrain bowls 142 V u Pesto and Parmesan crackers 162 uP ine nut, apple and sage stuffing balls 103 DF GF u Poppy seed flatbreads 33 u Perfect prawn cocktail 110 DF u Pretty pâté 110 DF uR ainbow rolls with sweet chilli dip 130 V GF uR osemary, Gruyère and bacon mini panettones 162 u Rosemary & sea salt crackers 166 V

u Rosti 150 V DF GF u Sage and nut pesto 149 GF u Salad wreath 110 GF u Satay beef forks 137 DF u Sausage and tomato popovers 12 uS autéed sprouts with almonds GF and cranberries 31 u Scandi salmon bites 140 DF u Sesame popcorn prawns 129 uS mashed potatoes with thyme GF and bay 31 u Smoked haddock tarts 150 GF u South American salsa 111 uS picy cod and vegetable skewers 136 DF GF u Spicy prawn lettuce cups 140 DF u Spiced root veg 25 V GF u Spinach paneer 150 V GF GF u Sprout crisps 149 u Swedish meatball forks 137 GF u Thoran 149 GF u Ultimate veggie gravy 101 u Whipped feta 33 V GF

MAINS u Asian beef noodle soup 124 u Beef tacos 150 DF u Cheeseboard quiche 150 uC hicken, mushroom and kale pasta rolls 122 uC rustless Stilton and squash quiche 123 V uG lazed ham with roasted plums and green beans 40 DF u Kale macaroni 150 uP ancetta-wrapped turkey with roasted sprouts 18 uP orcini-dusted beef with turnip and potato mash 39 uR ainbow salad with black GF bean falafel 122 uR ed cabbage, pecan and blue cheese salad 21 V GF

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating.

Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco.com/realfood. Recipes marked V are meat- and fish-free (always check ingredients such as beer and wine, cheese, yogurt and ready-made sauces to

GF

GF u Roasted vegetable tart 101 u Salmon & cream cheese frittata 13 GF u Savoury cheesecake 103 V GF u Smoked salmon fishcakes 150 DF GF uS almon with puy lentils 150 DF GF u Spiced fish tagine 124 DF uS tuffed salmon with mustard-honey leeks 39 DF GF u Turkey massaman 149 DF uT urkey with chorizo and rosemary stuffing and cider gravy 28

SWEET TREATS AND DRINKS u Aperol spritz trifle 113 u Apple and pecan pies 150 V u Apricot-almond cruffins 11 V u Black Forest wreath 115 V u Blush martini 145 uC hocolate, hazelnut and clementine crêpes 19 V u Chocolate pine cones 161 V GF u Coconut & cranberry mojito 145 GF u Cranberry compote 150 GF u Cranberry lemonade cordial 166 uC reamy eggnog panna cottas with mulled berry compote 34 u Crunchy granola 25 V DF uE asy-peasy chocolatey mince pies 111 V u Elderflower and thyme fizz 145 DF GF uF rench toast sticks with maple syrup 130 V u Fruity festive bark 163 V u Gingerbread ice cream cake 117 V u Gingerbread wreath 46 u Maple & hazelnut semifreddo 105 GF u Merry Christmas cookie letters 161 u Mini banoffee pies 130 V GF u Mini winter pavlovas 106 GF u Mulled apple juice 54 u Pear and sherry sparkle 33 GF uP omegranate and GF grapefruit crush 146 u Pomegranate cake 22 V u Rum baba bundt cake 133 V uS alted caramel and Bourbon dream 145 V GF u Sparkling mango float 52 u White chocolate bombe 114

ensure they’re veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. Recipes marked DF are dairy-free. Recipes marked GF are gluten-free. If you have a special diet or any kind of intolerance please check all ingredients carefully. ‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on food groups and healthy eating, see realfood.tesco.com/healthy-eating/all-healthy-eating.html

Tesco Food Family Living magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco Food Family Living magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents.

All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. • From BT lines Monday-Friday, daytime calls cost up to 8p plus: 6p per minute for 0870 numbers; up to 5p per minute for 0844 numbers; and up to 10p per minute for 0871 numbers. Mobile and other providers’ charges may vary. Calls may be recorded.

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Find loads more great recipes at tesco.com/realfood

PROMOTION

STAR ATTRACTION Add a sophisticated finishing touch to your family gathering with this impressive tower of irresistible English cheeses

TAL L O RDER

This showstopping trio of awardwinning cheeses features all the family favourites. At the base is a truckle of rich, sweet Cheddar, matured on the Dorset coast for 15 months. It is given a distinctive crunch by calcium crystals that form naturally during maturation. Flavoursome Wensleydale sits in the middle spot – studded with cranberries and blueberries, it’s a mild and creamy cheese bursting with tangy berry flavours. At the top is a cave-aged goat’s cheese. This unique cheese is matured for 12 months in Somerset’s ancient Wookey Hole caves, resulting in a rich, earthy and nutty flavour. finest* Wax Cheese Truckle Tower, £6/580g (£1·03/100g)

TOP TIP Serve with slices of fresh fig and juicy grapes to bring out the flavours.

Perfect partner OPEN HERE FOR MORE…

finest* LBV 2011 Vintage Port, £10·50/75cl. Savour this rich, fruity latebottled port with your cheese course.

PROMOTION

BAGS O F F U N

Bring a surprise guest to the Christmas table with this Santa-shaped dessert. Vanillabaked cheesecake is topped with a mixed berry glaze, and decorated with a chocolate belt and tasty marshmallow beard. Santa Cheesecake, ÂŁ4/660g (61p/100g)