Tesco Magazine - December 2024

Mobile perks for the whole family. s

Like Eddie, who chooses extra data and his dad, who gets money off his bill.

*

THE TEAM

EDITORIAL Content director (print) Lauren

Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie Senior

writer Georgina Crothers Chief sub editor

Jenny Wackett Deputy chief sub editor

Tessa Jones Sub editor Julie Stevens

ART Art director Nina Brennan Homes art

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

Sarah Prescott Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Micaela Sowerby

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Natalie Deri-Bowen, Jess Herbert, Liz Honour, Rachel Linstead, Linzi Pucino, Nicky Rampley-Clarke

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da

Silva Group business director Kate McLeod

Acting group business director Georgina Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver

Rose Content and social media assistant

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

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign manager Haris Khan

Advertising sales manager Tom Glenister

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

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2024 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

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

Follow Tesco

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

Happy Christmas!

auren Rose-Smith,

Content director (print)

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p9

JAMIE

OLIVER

Good food ambassador for Tesco, p82

MIRIAM NICE

Food and drinks writer, p98

DIANA LAZAREVA

Co-founder of the Muschamp Community Cupboard, p25

We can all find something that makes us feel festive. For me, it’s a busy kitchen where everyone plays their part in Christmas dinner. Whoever’s in charge of making crunchy roasties, turn to p40. And if you’re manning the desserts, see p45, where we’ve given classic puds a makeover; Gingerbread & orange pudding, p46, will go down a treat. For parties, we’re all about platters, which give a relaxed ‘help yourself’ vibe. Ours on p68 are make-ahead too. Don’t forget to treat yourself to something new. I’ve got my eye on those coupe glasses, p56. Find what feeds yourChristmas spirit… and go for it!

Your December offers

Valid from 4 December 2024 until 24 December 2024 for use once in store or grocery online

65p off

£1 off

Puzzler Q Puzzle Compendium or Puzzler Wordsearch magazine

This coupon has no cash redemption value and can be redeemed once either in-store or online (up to the maximum number of times indicated). One coupon per qualifying product/amount can be redeemed in a single transaction at the time of purchase after promotions and Clubcard Prices are applied. For in-store purchases: hand this coupon to the Tesco checkout operator to receive the benefits stated. For online purchases: enter the code GR7PN4 at the online grocery checkout at www.tesco.com/groceries. The eCoupon is valid on orders placed and delivered/ collected within the stated validity date. Valid in the UK and IOM and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain, the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to www.tesco.com/help/terms-and-conditions/#Coupons

Valid from 27 November 2024 until 2 January 2025 for use once in store

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

£2 off

Clover Original or Light Spread 500g New Scientist magazine

Valid from 27 November 2024 until 11 December 2024 for use once in store

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

platters

Try the trend: Canapés with a twist

Make the most of your air-fryer

Festive ingredient tips, garnishes and styling

in store

The community initiatives making a difference

COVER RECIPE Gingerbread & orange upside-down pudding, p46

RECIPE Mima Sinclair

PHOTOGRAPHY Maja Smend

FOOD STYLING Troy Willis

PROP STYLING Davina Perkins

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

SNOWBALL SGROPPINO

DUCK WITH FIGS & SHALLOTS

SPICED ROASTED CABBAGE ‘STEAKS’

BLACK FOREST TRIFLE

Your December recipes

SMALL PLATES & SIDES

Chunky chickpea dip (Musabaha) 69

Clementine brandy butter 80

Glazed Camembert 66

Lemon & rosemary smashed roast potatoes 40

Miso parsley butter 80

Quick pickled cabbage 23

Roasted sprouts with blue cheese, chilli & honey 40

Shallot, thyme & citrus butter 80

Spiced roasted cabbage ‘steaks’ 22

Sticky balsamic beetroot & carrots 36

Stuffing sausage rolls 65

Sweet & spicy peanut dressing * 95

MAIN MEALS

Beef with anchovy & mustard, & a redcurrant gravy 32

Carrot & chestnut dhal 95

Chicken tinga (spicy pulled chicken) 72

Duck with figs, shallots & sherry gravy 32

Miso-roasted salmon with bean mash 72

Mixed mushroom, chestnut & leek galette 36

Pomegranate, sesame & lime air-fryer salmon 90

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

Speedy turkey & veg pot pie 86

Spiced sprout & potato hash 85 Turkey ramen with chilli-oil fried eggs 90

SWEET TREATS & DRINKS

Black Forest trifle 46 Gingerbread & orange upside-down pudding 46 Gingerbread tiramisu 52

Mince pie baklava 52

Mince pie semifreddo 83

Pomegranate bark 18

Pomegranate Negroni 19

Helping you make better choices

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

CHUNKY CHICKPEA DIP

TRENDING PANETTONE

‘Can’t choose between two desserts? With this panettone you don’t have to!’

‘I know they say you can’t reinvent the wheel, but hear us out. We’ve given Christmas classics a modern twist with on-trend favours like spiced orange, speculoos and, of course, gingerbread (you may have seen this on the cover too). Serve up a slice of this new take on a classic to the family member who always swerves panettone… and change their mind!’

Tesco Finest Tiramisu

Style Panettone 790g, £12.50 (£1.58/100g)

JAMIE ROBINSON

Tesco executive chef, product development

GET YOUR BAKE ON

Christmas brings out the baker in us and new mixes make it easy to whip up a treat. Finish yours off with festive decorations. Festive Shimmer Dust 18g, £2.95 (£16.39/100g); Hot Chocolate Cupcake Kit 343g, £2.85 (83p/100g); Holly & Berry Sprinkles 70g, £1.50 (£2.14/100g)

STOCKING UP

As much as we love the tradition of a satsuma in our stocking, we’re all secretly hoping to find a little treat too. These will hit the spot perfectly.

Toasted Marshmallow Flavour Popcorn 200g, £1.75 (88p/100g); Abominable Snowman White Chocolate Truffles 120g, £3.50 (£2.92/100g)

BRING ON THE BUBBLES

Start the party with this crisp, citrus-flavoured fizz from Kent. Tesco Finest English Sparkling Wine, £21*

SO SWEET!

YULE LOVE…

...this decadent classic: Tesco Finest Chocolate Yule Log (serves 8), £6.50 (81p/serve).

Full of seasonal joy but without the dairy, everyone can enjoy Free From Christmas Jazzies 40g, 95p (£2.38/100g).

g

3

4

PARTY STARTERS

Having friends round but don’t have the energy to cook? These finger-food picks have you sorted!

1 8 Mini ’Nduja & Pork Wellingtons 380g, £5.50 (£1.45/100g); 2 Tesco Finest

10 Chicken Bhaji Baubles with Mango & Kalonji 310g, £4.50 (£1.45/100g);

5 Plant Chef 6 Mini Katsu Bao Buns 258g, £4 (£1.55/100g) 1 2 3 4 5

;

;

Ho-HoHog Wrap, £3.20

Turkey & Trimmings

Sandwich, £3.40

XMAS LUNCH

Can’t wait for your dinner of turkey and all the trimmings on 25 December? You don’t have to! Enjoy your favourite festive flavours any day you want with the new range of seasonal sarnies.

DON’T MISS THE BOAT

At your next soirée, serve something different with cured pork, Iberico cheese and caperberries in fun little party boats. Tesco Finest Charcuterie Grazing Boats 330g, £12 (£3.64/100g)

Tesco Finest 8 No-Prawn Siu Mai with Soy Sriracha Dip 190g, £4.50 (£2.37/100g)

Tesco Finest 8 Mini Sweet Potato & Cauliflower Tacos 230g, £4.50 (£1.96/100g)

Bags of flavour

Want the taste of Christmas without having to turn the oven on? Rip open a bag of these new crisps to enjoy with that turkey sandwich.

Tesco Finest Crinkle Cut Roast Rib of Beef Hand Cooked Crisps 150g, £1.35 (90p/100g); Tesco Finest Crinkle Cut Ham & Mustard Hand Cooked Crisps 150g, £1.35 (90p/100g)

GET SET, SHARE

Upgrade your snacks with these large shareable bags. Tesco Finest Belgian Dark Chocolate Brazil Nuts 225g, £4 (£1.78/100g); Tesco Finest Hickory Smoked Nut Selection 225g, £4 (£1.78/100g)

EASY DOES IT

A few sneaky shortcuts are the secret to a stress-free Christmas. Tesco Finest Pork, Apple, Blossom Honey & Sage Stuffing 350g, £3.25 (93p/100g); Tesco Finest 8 Signature Pigs in Blankets 336g, £4.50 (£1.34/100g)

EASIER FEEDING

i

£2.19/kg

Parsnips* ,

£1.50/kg

69p/kg

FESTIVE FAVOURITES

Pile your dinner plate with plenty of fresh vegetables – carrots, broccoli and parsnips are among many Christmas classics. They’re affordable, healthy and an 80g portion of each counts as 1 of your 5-a-day. That’s why they’re part of Better Baskets at Tesco, helping you make better choices, every time you shop.

HONEY, HONEY

This sticky storecupboard staple has been put to work injecting sweetness into classic sides. 1 Tesco Finest Roasting Carrots with Clementine & Honey Glaze 600g, £3 (50p/100g); 2 Tesco Finest Red Cabbage with Foraged Forest Glaze & Spiced Honey Butter 300g, £3 (£1/100g); 3 Tesco Finest Honey & Mustard Buttered Parsnips 400g, £3 (75p/100g)

1 2 3

THE SPICE IS RIGHT

Turn what’s left of Christmas dinner into a whole new meal on Boxing Day with this easy-tofollow set. Christmas Leftover Curry Kit 83g, £2.50 (£3.01/100g)

OUT WITH A BANG-ER

Delight vegetarians at the family buffet with these pastry-covered alternatives. Plant Chef 12 Bangers in Blankets 250g, £2.80 (£1.12/100g)

IN THE RED

Deep jewel colours will brighten any plate.

Tesco Finest Chantenay Carrots, Ruby Beetroot & Red Onion 400g, £3 (75p/100g); Tesco Finest Red Cabbage with Port & Cranberries 250g, £3.50 (£1.40/100g)

Broc

FIELD TO FORK POMEGRANATES

From jewel-bright edible gifts to a cocktail that’ll get the party started, do something special with this season’s best produce

PICK OF THE CROP

‘Our pomegranates, harvested at their very best, give the perfect balance between sugar and acidity for a truly excellent eating quality.’

Anna Hernandez Buendia, I+D director, Paloma’s Group, Spain

POMEGRANATE BARK

Serves 18 (makes 6 gifts)

Takes 20 mins plus chilling Cost per serve 47p

Line a 26 x 38cm baking tray with nonstick baking paper. Finely chop 2 x 200g bars dark chocolate and melt in the microwave* for 2 mins in 30-sec bursts, stirring in between. Stir through 100g pomegranate seeds, scrape into the prepared tray and spread out in an even layer. Sprinkle over another 100g pomegranate seeds and 60g chopped pistachios, along with

½ tsp sea salt flakes. Refrigerate until hard (about 1 hr), then break or cut into 18 pieces and package in layers of nonstick baking paper tied with a ribbon. Store in an airtight container in the fridge for up to 3 days.

Each piece contains

See page 7.

POMEGRANATE

NEGRONI

Serves 2

Takes 15 mins

Cost per serve £2.17

1 large orange

1 pomegranate (you need 200g seeds)

400g ice

50ml dry gin

50ml Campari

50ml vermouth rosso

1 Peel 4 wide strips of peel from the orange, then twist around the handle of a wooden spoon and wrap in a damp kitchen paper. Juice the orange.

2 Pulse all but 2 tbsp pomegranate seeds in a blender until the juice is released but the seeds are still intact. Strain, reserving the juice – you should have about 100ml.

3 Fill a mixing glass or cocktail shaker threequarters full with ice and pour over the gin, Campari and vermouth. Stir well for 30-40 secs until the container is frosty. Fill 2 short glasses with fresh ice and strain the mixture into the glasses.

4 Top with the pomegranate juice, then the orange juice. Firmly twist a strip of orange peel over each glass to spray with the orange oils, then use to rub the rim of the glasses. Garnish with the remaining orange twists and the pomegranate seeds.

RED CABBAGE

SPICED ROASTED CABBAGE ‘STEAKS’

Serves 4 as a side

Takes 50 mins

Cost per serve 69p

1 red cabbage (about 900g)

2 tbsp olive oil

1 tsp cumin seeds

100g cooked whole chestnuts, chopped

1 lime, zested, ½ juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C and put a baking tray inside to heat up. Slice off 2cm of the round top of the cabbage, then cut the rest widthways into 4 x 2-3cm thick slices, discarding the woody core.

2 Use 1 tbsp oil to brush both sides of the cabbage slices; season with salt. Arrange on the hot tray, then roast on the middle shelf for 20 mins.

3 Carefully flip the ‘steaks’ over – don’t worry if some of the outer leaves become loose. Drizzle with the remaining oil and sprinkle over the cumin seeds. Scatter the chopped chestnuts around the cabbage, then roast

for 15-20 mins until the cabbage is very crispy and tender in the centre, and the chestnuts are lightly browned.

4 Transfer the cabbage ‘steaks’ to a serving plate, then scatter over the lime zest and squeeze over the juice. Top with the roasted chestnuts to serve.

Make and give for Christmas

PICK OF THE CROP

‘We use the best silt soil in the country to grow our cabbages, and speciallydeveloped seeds that’ll give them their vibrant red colour at maturity.’

Neil Sharpe, head of farming, T.H. Clements & Sons Ltd, Lincolnshire

QUICK PICKLED CABBAGE

Makes 1 x 500ml jar (serves 8 as a side)

Takes 15 mins Cost per serve 12p

Toast 2 tsp fennel seeds in a pan over a medium heat for 4-5 mins until fragrant. Meanwhile, core and finely slice 200g red cabbage and ½ red onion. Grate 1 eating apple (or slice into matchsticks). Toss everything together with the zest and juice of 1 lemon and ½ tsp fne salt. Pack tightly into a clean 500ml jar and leave for at least 30 mins before eating. Keep in the fridge for up to 2 weeks. Each

(8)

Community spirit

Charities and community groups are life-savers for people around the UK, with many providing emergency food and additional support. We go behind the scenes with some incredible volunteers

Left to right: Steve, Diana and Kerry of the Muschamp Community Cupboard

‘Now the children and families take the food without embarrassment’

Diana Lazareva, co-founder of the Muschamp Community Cupboard, a charity supported by FareShare

On a quiet Carshalton street is Muschamp Community Cupboard. You can’t miss its cheery exterior, the shelves brimming with tinned food, fresh fruit and veg – and baguettes. ‘We get so many baguettes!’ says Diana, who runs the project with her friends Kerry and Steve. ‘I got the Cupboard in 2016 on Facebook Marketplace, upcycled it, then registered it with food waste charity FareShare. We now have four Cupboards, expanding every six months due to demand.’ Muschamp Community Cupboard is one of around 8,000 charities supported by FareShare.

FEEDING A COMMUNITY

For the volunteers it’s a fulltime job: collecting the food from local businesses and Tesco, stocking and cleaning the Cupboard every day.

The team are completely funded by public donations,

and the Cupboard is a lifeline to the community. ‘We’re surrounded by schools, so we have children coming in daily, either alone or with their parents. At first they’re embarrassed. But I explain the food will go to waste if they don’t take it. Now they come without embarrassment. We parcel things up, like a goodie bag.

‘Some people come during the night; they might be homeless or working shifts, and perhaps don’t have access to a kitchen; we have a coolbox of sandwiches and things that are ready to eat. By the morning, it’s empty.’

MAKING A DIFFERENCE

This Christmas, the team will cook Christmas dinner for those in need, from Diana’s kitchen. ‘We’ll put a call-out on our Facebook page for people to register their interest,’ says Diana. ‘Then we’ll be cooking turkey and all the trimmings and packaging it up for people to take away. It might be those living alone, or who can’t afford to turn the gas on.’ Last year, they organised hampers for kids too. ‘Locals donate toys, books, games –it’s so helpful.’

The Cupboard is about more than food; Diana is a friendly face in her local community. ‘People stop me for a chat when I’m out,’ she says. ‘Some wouldn’t trust strangers, but they know they can talk to me.’ Diana has made firm friendships through the scheme too, having met Steve and Kerry during Covid. ‘The Cupboard helped us feel better because we can see we’re making a difference. Today, Steve and Kerry are like family to me.’

‘It’s empowering to know I’m helping others with my lived experience’

Steve Huxford, volunteer at Trussell’s Hammersmith & Fulham Foodbank

For some people, having to ask for help can come as a surprise. In Steve’s case, a back injury saw him spiral into self-medication and alcoholism, eventually seeing him lose his job at a security company. He’s since been diagnosed with fibromyalgia, a chronic condition that causes widespread pain throughout the body, as well as brain fog and fatigue.

‘At first, there was a lot of denial,’ says Steve. ‘I thought I was going to be OK, but really I was spiralling out of control. When I realised my

Trussell branch CEO Phil (left) with food bank volunteer Steve

mental health was in a bad place, I knew I had to talk to someone. My mum put me forward to one of the food banks in the Trussell community. Humiliated is the best word for how I felt. I was on benefits but couldn’t afford to feed myself.’

A SAFE PLACE

However, when Steve went to his local food bank in Hammersmith & Fulham in London, that feeling of humiliation changed. ‘The treatment, from the start, was amazing. I was welcomed in and introduced to someone who’d had the same experience as me. It was such a relief that there was no judgement. I used the food bank about five times over two months; each time I saw the same people and knew it was a safe place. I knew I could get access to different

support services there to help me get back on my feet.’ Behind the scenes, there’s more to Trussell’s food banks than the provision of food. Phil Storey is CEO at Trussell’s Hammersmith & Fulham branch. ‘Emergency food is what people come to us for – but our passion is in trying to resolve the root cause of problems,’ he says. ‘We work with referral agencies in the borough, schools and GPs, as they know the people in their communities who are struggling the most. It’s the behind-the-scenes work with the council voluntary sector that’s key.

WORKING TOGETHER

‘The only way we’re going to address the high levels of need is with this combined partnership approach that enables us to get help to people much earlier.’ This branch is

one of Trussell’s biggest, supporting an average of 2,500 people each month. Phil explains how Trussell uses its partnerships with support agencies like Citizens Advice and Mind to connect people, so they’ll always have a network of support in case they hit crisis again. ‘You know when people come in and sit down that you’re giving them the building blocks to step forward and get back to independence.’

Steve now volunteers at the same food bank, where his experience is valuable to others. ‘I’m there one afternoon a week, but it’s something I can commit to. At the beginning, even making that commitment was hard. I won’t be able to work again, but volunteering gives me purpose. It’s empowering to know I’m helping others with my lived experience.’

GIVING BACK TO OTHERS

So what’s Christmas like at the food bank? ‘It’s a really inspirational time because we see the generosity of the community,’ says Phil. ‘We’re very busy because we stay open across Christmas to make sure people don’t go hungry. We’ll also give out winter coats with warmth packs – hot water bottles, insulated mugs, for example – to those who can’t put their heating on. We always run Christmas collection events too, so we’ll be in our local Tesco in the lead up to Christmas, giving out shopping lists at the door. That’ll bring in at least two tonnes of food, which is incredible. The staff at our local Tesco are amazing. We have a really close relationship –they really want to help. And you see that with their “feet on the floor” volunteer work here.’

FIND OUT MORE!

Visit trussell.org.uk to find out more about the work of Trussell, and discover more about FareShare by visiting fareshare.org.uk.

PARTY STARTER

Level up your entertaining game and give classic canapés a pickle-y twist

Pickles madep os h

MAKE IT AT HOME

Drain ricotta and add to a food processor with a drizzle of olive oil, some lemon zest and a little juice from a jar of cornichons; season. Blitz until whipped, light and creamy, then spread onto toasted baguette slices. Top with thin slices of cornichon and radish, smoked salmon and a little dill to serve.

NEW FAVOURITES

Our most fabulously festive recipes, guaranteed to feed your Christmas spirit

Duck with figs, shallots & sherry gravy p32

DUCK WITH FIGS, SHALLOTS & SHERRY GRAVY

Serves 6

Takes 2 hrs 5 mins

Cost per serve £3.66

EASY SWAP Swap the duck for chicken legs or bone-in thighs, or use the same ingredients to flavour your turkey.

COOK’S TIP Use leftover duck fat to cook the crispiest roast potatoes.

GET AHEAD Make up to a day ahead and reheat in the oven until piping hot.

½ tbsp olive oil

6 duck legs

6 Tesco Finest echalion shallots, peeled, halved lengthways, root intact

4 garlic cloves, finely sliced

6 figs, halved 2 tbsp sherry vinegar or red wine vinegar 4g fresh thyme sprigs, plus extra (optional)

3 star anise

125ml fino sherry

300ml chicken stock, made using 1 stock pot watercress leaves (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a ovenproof casserole pan over a medium-high heat. Season the duck legs all over, then brown for 15 mins, turning halfway, until most of the fat has rendered. Transfer to a plate.

2 Pour the fat from the pan into a heatproof container, leaving 1 tbsp in the pan and reduce the heat to medium. Add the shallots and cook for 6 mins, turning halfway, until browned on both sides. Add the garlic and figs; cook for 5 mins, turning halfway. Pour over the vinegar and allow to cook off for 1 min. Scatter in the thyme and star anise, then return the duck legs to the pan.

3 Pour the sherry over, bring to a boil and cook for 5 mins until reduced by half. Pour the chicken stock over and reduce to a simmer.

4 Cover with a lid, then bake for 1 hr 30 mins until the meat is coming away from the bone and the sauce has thickened. Garnish with extra thyme and watercress, if using, and serve with festive sides. Each serving contains

DRINKS MATCH

TESCO FINEST

DOURO, £11* The aromas of red fruits and subtle spice of this elegant wine is a good choice when pairing with beef.

BEEF WITH ANCHOVY & MUSTARD, & A REDCURRANT

GRAVY

Serves 6

Takes 1 hr 30 mins

Cost per serve £4.03

1.4kg beef roasting joint (we used Tesco Finest)

1 tbsp olive oil

1 tsp mustard powder

1 large onion, chopped

2 celery sticks, chopped

2 carrots, chopped

4 garlic cloves, unpeeled

2 fresh rosemary sprigs, plus extra to garnish (optional)

4 anchovy fillets

1 tbsp plain flour

1 beef stock pot, made up to 750ml

1 tbsp redcurrant jelly

1 tsp Dijon mustard

1 Take the beef out of the fridge 1 hr before cooking.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Drizzle the oil over the beef, then rub in the mustard powder; season.

3 Sear the beef in a frying pan over a medium heat for 10 mins until browned on all sides. Remove from the heat.

4 Put the onion, celery and carrots in a flameproof roasting tray with the garlic and rosemary; place the beef on top. Add 2 tbsp water, then roast for 45 mins for medium-rare or 1 hr for well done, basting halfway through cooking. Put the beef on a plate, cover and rest for at least 15 mins.

5 Meanwhile, put the tray over a medium heat on the hob. Add the anchovy fillets and cook for 1 min, stirring, until melted away. Stir in the flour and cook for 1 min. Pour in the beef stock and bring to a boil over a medium-high heat, scraping up any bits from the bottom and mashing the veg. 6 Cook and reduce for 10-15 mins until thickened. Stir in the redcurrant jelly and mustard; season. Add any beef resting juices to the tray, then sieve the gravy into a jug. Garnish the beef with the rosemary, if using, then serve with the gravy. Each serving contains

Sticky balsamic beetroot & carrots p36

Sweet&sticky veg

STICKY BALSAMIC BEETROOT & CARROTS

Serves 6 as a side Takes 1 hr 20 mins Cost per serve 92p

Preheat the oven to gas 6, 200°C, fan 180°C. Place 2 pans of boiling water over a high heat. Trim 750g raw beetroot and add to 1 pan; cook for 25 mins until just cooked. Drain and peel, using kitchen paper to help. Halve any larger pieces. Meanwhile, trim and halve 750g carrots lengthways, then add to the other pan; cook for 8 mins until just tender. Drain and leave to steam-dry for 2 mins. Add the veg to seperate baking trays. Divide the cloves of 1 garlic bulb between the trays. Divide 10g fresh thyme sprigs, 2 tbsp olive oil and 3 tbsp balsamic vinegar between the trays, and season generously; toss to coat. Roast for 40 mins, turning a few times, until golden and sticky. Stir again before serving.

Each serving contains of the

DRINKS MATCH TESCO FINEST CENTRAL OTAGO PINOT NOIR, £14*

This subtle, smooth wine has juicy red fruit flavours that go great with mushroom dishes.

MIXED MUSHROOM, CHESTNUT & LEEK GALETTE

Serves 8

Takes 1 hr 30 mins plus chilling Cost per serve £1.08

GET AHEAD Make the dough up to 2 days in advance and chill until ready to bake.

125g plain four, plus extra for dusting

125g wholemeal plain four

165g cold butter, cubed

1 tbsp cider vinegar

300g mixed mushrooms (we used exotic and chestnut), some halved

2 tbsp olive oil, plus 2 tsp

500g leeks, finely sliced

2 garlic cloves, grated

180g pack cooked chestnuts, crumbled

5g fresh thyme leaves

3 tbsp reduced-fat crème fraîche

35g pecorino, finely grated

1 egg, beaten

5g fresh fat-leaf parsley, chopped

Tesco Finest red onion gravy (optional)

1 Tip the fours into a bowl with a pinch of salt. Add 150g butter and rub together until it resembles breadcrumbs. Or, pulse it all together in a food processor.

2 Add the vinegar along with 2-3 tbsp icey water. Gently mix or pulse until just coming together, adding 1 tbsp water if necessary.

3 Tip onto a work surface and bring together to form a ball. Wrap in clingfilm and chill for 1 hr.

4 Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the mushrooms over a baking tray. Roast for 10-12 mins until toasted. Take out of the oven; reduce the temperature to gas 6, 200°C, fan 180°C.

5 Meanwhile, melt the remaining butter with the 2 tbsp oil over a medium heat.

Gently fry the leeks and garlic for 10 mins until sweet and tender. Remove from the heat. Add the chestnuts, thyme, crème fraîche and most of the pecorino, and season well. Mix to combine.

6 Place the dough on baking paper dusted with four and roll out to a disc roughly 5mm thick and 40cm in diameter. Use the paper to slide the pastry onto a baking tray. Pile the creamy leeks on to the middle leaving a 6cm border around the edge. Dot over the mushrooms and top with the remaining cheese and oil.

7 Fold over the edges of the galette, pushing with your fingers to seal. Brush with the beaten egg. Bake for 50 mins until golden brown, then garnish with the parsley and serve with the gravy, if you like. It’s best eaten on the day.

Each serving contains

Red Onion Gravy

Granules 200g, £1.90 (95p/100g)

Rusticveggie show-stopper

Mixed mushroom, chestnut & leek galette

Roasted sprouts with blue cheese, chilli & honey p40

Scents that

Memories made with Glade®

ROASTED SPROUTS WITH BLUE CHEESE, CHILLI & HONEY

Serves 6 as a side Takes 35 mins Cost per serve £1.17

Preheat the oven to gas 7, 220°C, fan 200°C. Trim and halve 600g Brussels sprouts. In a baking tray, toss the sprouts with 1 tbsp oil and season. Roast for 20 mins. Add 75g walnut halves, 2 rosemary sprigs, ½ tsp crushed chillies and 1 tbsp clear honey; stir or toss to combine. Roast for 5-6 mins until golden and crispy. Tip onto a platter and crumble over 70g Danish blue cheese to serve. Each serving contains of the reference intake. See page 7. Carbohydrate 7g Protein 8g Fibre 5g 1 of your 5-a-day; source of fibre

LEMON & ROSEMARY SMASHED ROAST POTATOES

Serves 8 as a side Takes 2 hrs Cost per serve 43p

GET AHEAD Parboil the potatoes a day ahead. Shake, add to a baking tray and pour over the oil to coat. Cool, then cover with clingfilm before chilling. Cook from room temperature, adding an extra 5-10 mins roasting time if needed.

Preheat the oven to gas 6, 200°C, fan 180°C, with 2 baking trays inside. Peel 2kg Maris Piper or King Edward potatoes and cut into chunks. Boil in a pan of water for 12-15 mins until tender, then

drain and leave to steam-dry for 2 mins. Shake the colander to break the edges a little. Carefully pour 4 tbsp vegetable oil or duck/goose fat into the hot trays from the oven. Add the potatoes, and turn to coat, using tongs. Roast for 1 hr, turning halfway. Using a potato masher, gently press down on each potato to break the edges. Grate over the zest of 2 unwaxed lemons and scatter over 10g fresh rosemary leaves. Turn the potatoes in the hot oil; cook for 30 mins more until golden and crispy.

TRY THE ONLINE MENU PLANNER

Looking for more Christmas dinner inspiration? Visit the Festive Menu Helper at Tesco Real Food online, where you can plan your perfect menu – whether it’s for the big day, New Year’s Eve or any other party. Just add in your requirements, such as dietary needs and budget, and the menu planner will make all the recipe suggestions for you. It’ll even give some handy buys for you to try, and suggest wine pairings too.

Energy Fat Sugars Salt Saturates

Here comes feeding easier festive

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. Follow preparation instructions. Easier to prepare than powders.

Easy does it

Cooking up a storm couldn’t be simpler with the right tools, from roasting trays to chopping boards – and everything in between!

NONSTICK COATING

Double-layer marbleeffect coating means your food won’t stick

GLOWS RED WHEN HOT

Handle tells you when the pan is ready to use

BUILT-IN STRAINER

Save on space and make draining spuds and veg easier

DURABLE AND STYLISH

The Go Cook range has been engineered to the highest standards with innovative features that achieve great results and are easy to clean, making the ‘after-dinner clear up’ less daunting. Plus, with a 20-year guarantee on the pans, they’re built to last for Christmasses to come.

On shelf Acacia Salt & Pepper Mills Set, £16 From left Acacia Herringbone Chopping Board, £25; Duo Vegetable Peeler, £6.50; Slotted Turner, £4.25; Medium Marble Roasting Tray, £6; Tongs, £5; Heat Control 24cm Frying Pan, £17; Marble Pan Set of 3 (16cm, 18cm, 29cm), £55; Oven Tray Set of 2 (Medium and Large), £10

Cover recipe

GOLDEN WONDERS

Pull in the crowd with these stunning retro puds, each with a surprising flavour twist. Who’s up for gingerbread tiramisu?

GINGERBREAD & ORANGE UPSIDEDOWN PUDDING

Serves 10

Takes 3 hrs

Cost per serve 41p

175g baking spread, plus extra for greasing

65g golden syrup

3½ oranges, 1½ cut into 5mm slices, 2 zested

100g soft light brown sugar

3 eggs

175g self-raising flour

1 tbsp ground ginger

½ tsp ground nutmeg

¼ tsp ground cinnamon

4 balls stem ginger (about 90g), fnely chopped, plus 2 tbsp syrup

50ml milk

10g crystallised ginger

500g pot Tesco Finest custard (optional)

1 Grease a 1.2ltr pudding bowl. Pour the golden syrup into the bowl and use a brush to coat it. Use the orange slices to cover the bottom and part of the sides of the bowl, slightly overlapping them.

2 Whisk together the baking spread and sugar until pale and creamy. Add the eggs one at a time, adding 1 tbsp four with each and mixing well. Beat in the zest of 1 orange and the spices, then fold in the remaining four. Stir in the stem ginger and milk.

3 Spoon the mixture over the orange slices, then grease a sheet of nonstick baking paper and place greased-side down over the pudding. Cover with foil, then secure by tying string under the rim of the bowl. Make a string handle to make it easier to remove the cooked pudding later, then trim off any excess paper and foil.

4 Put the bowl on a trivet or upturned saucer in a lidded pan. Pour boiling water around the pudding until it comes ⅔ of the way up the sides. Cover, then steam over a gentle simmer for 2½ hrs, topping up the water to avoid it boiling dry.

5 Meanwhile, cut away all the pith from 1 zested orange and segment over a bowl to catch the juice. Stir the stem ginger syrup into the juice, then add the orange segments and set aside.

6 Leave the pudding to cool for 5 mins, then run a knife around the edge. Carefully turn out the sponge onto a serving plate. Top with the orange segments and drizzle over the ginger-juice. Top with the crystalised ginger and remaining orange zest.

7 If serving with custard, heat to pack instructions, then stir through the rum. Drizzle over the pudding. The pudding and custard will keep in separate airtight containers in the fridge for 3-4 days.

Each serving contains

BLACK FOREST TRIFLE

Serves 14

Takes 30 mins plus cooling

Cost per serve £1.15

CLEVER SWAP Prefer a non-alcoholic version? Swap the cherry brandy liqueur for cherry or pomegranate juice.

2 x 4-packs pain au chocolat

200g frozen pitted sweet cherries

2 tbsp cornflour

½ lemon, juiced

2 tbsp caster sugar

120ml cherry brandy liqueur

350g Tesco Finest custard

85g dark chocolate, 75g fnely chopped

250g tub mascarpone

250ml whipping cream

2 tbsp icing sugar

200g pack fresh cherries

1-2 tbsp golden rum (optional) * We recommend

1 Cook the pain au chocolat to pack instructions. Leave to cool fully, then slice into 1cm pieces.

2 Meanwhile, put the frozen cherries in a pan and heat over a medium heat for 5 mins until thawed and the juices start to bubble. Whisk the cornfour with 1 tbsp water, stir through the lemon juice, then add to the pan along with the sugar. Reduce to a low heat and simmer for 2-3 mins, stirring, until thickened. Remove from the heat, stir through the brandy, then leave to cool; blend until smooth.

3 Heat the custard to pack instructions and add the finely chopped chocolate, whisking to melt.

4 Whisk together the mascarpone, cream and the icing sugar with an electric whisk until it reaches soft peaks. Arrange the sliced pain au chocolat around the base of a wide bowl and layer over the chocolate custard, cherry sauce and mascarpone cream until you’ve used all the ingredients, finishing with a layer of cream. Grate over the remaining chocolate and top with the fresh cherries to serve. The trife will keep, covered, in the fridge for 3-4 days* .

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

Black Forest trifle

STOLLEN BREAD & BUTTER PUDDING

TART

Serves 14

Takes 1 hr 5 mins plus 1½ hrs soaking Cost per serve 78p

2 x 500g packs stollen, cut into 1cm slices

45g salted butter, softened

3 clementines, 2 zested and juiced

300ml milk

300ml whipping cream

4 eggs, beaten

20g flaked almonds

2 tbsp demerara sugar

½ tsp icing sugar

cream or crème fraîche, to serve (optional)

1 Line a 23cm loose-bottomed round cake tin with nonstick baking paper, leaving the edges hanging over the sides. Spread one side of the stollen slices with butter. Cover the base of the tin with a layer of stollen, butter-side up, tearing to fit snugly.

2 Pour over the half the clementine juice and zest. Layer the remaining stollen on top in angled layers, then add the remaining zest and juice.

3 Whisk together the milk and cream, then whisk in the beaten eggs. Pour this custard over the stollen, then set aside in a cool place to soak for 1½-2 hrs until the custard has been absorbed.

4 Meanwhile, peel strips of zest from the remaining clementine; twist around the

handle of a wooden spoon and wrap in damp kitchen paper. Set aside.

5 Preheat the oven to gas 4, 180°C, fan 160°C. Scatter the almonds and demerara sugar over the soaked stollen, then bake in the centre of the oven for 35-40 mins until golden. Leave to cool for 5-10 mins before topping with the orange zest twists and dusting with icing sugar. Serve in slices with cream or crème fraîche, if you like. It’ll keep in an airtight container in the fridge for up to 5 days* .

Each serving contains

Mince pie

baklava p52

MINCE PIE BAKLAVA

Makes 40 pieces

Takes 1 hr

Cost per serve 28p

411g jar mincemeat

100g ground almonds

1 orange, zested and juiced

110g shelled pistachios, chopped

100g salted butter, melted

250g pack flo pastry

175g caster sugar

¼ tsp mixed spice

3 tbsp orange liqueur

1 Mix together the mincemeat, ground almonds, orange zest and 100g pistachios. Preheat the oven to gas 4, 180°C, fan 160°C.

2 Brush a 20 x 30cm baking tin with a little melted butter. Lay in a sheet of filo, leaving an overhang to one side. Brush with butter, then add a second sheet, with the overhang on a different side. Repeat to use 7 sheets.

3 Spread the mincemeat filling all over, then fold over the filo sides. Layer the last filo sheets, folding to fit in the tin and brushing with butter between each. Brush the final layer generously with butter, then use a sharp knife to score a diamond pattern on top. Bake for 45-50 mins until light golden.

4 Meanwhile, put the sugar, orange juice, mixed spice and 50ml water in a pan over a low heat until the sugar dissolves. Increase the heat and boil for 5 mins until syrupy. Take off the heat and stir in the liqueur. Pour over the baklava, sprinkle with the 10g pistachios, then leave to cool before slicing. It’ll keep for up to 1 week in an airtight container.

Each piece

GINGERBREAD

TIRAMISU

Serves 12

Takes 45 mins plus cooling and at least 2 hrs chilling

Cost per serve 87p

4 egg yolks

1 tsp vanilla extract

160g granulated sugar

2 tsp ground ginger

1 tsp ground cinnamon

250g mascarpone

500ml whipping cream

2 tbsp marsala

2 tbsp black treacle

2½ tbsp instant espresso powder, dissolved in 400ml boiling water

3 tbsp Tesco Finest gingerbread or coffee liqueur

300g sponge fngers

3 tbsp cocoa powder

100g ginger nuts or gingerbread biscuits

30g crystalised ginger, thinly sliced

10g dark chocolate

1 Put the egg yolks, vanilla and 80g sugar in a heatproof bowl set over a pan of simmering water. Whisk for 5 mins until the sugar is dissolved and the whisk leaves a trail – test by rubbing a little of the mixture between your fingers. Remove from the heat and whisk in the ginger and cinnamon. Chill this ginger cream for 20 mins or until cold.

2 Whisk the mascarpone with 300ml cream and the marsala until just combined; don’t over-whisk. Fold through the ginger cream, then divide the mix between 2 bowls. Add the treacle to 1 bowl, folding with a metal spoon until evenly combined.

3 Line a 20cm, 8cm deep square baking tin with 2 strips of nonstick baking paper long enough to hang over the edges. Stir 80g sugar into the hot espresso; leave to cool, then mix in the liqueur.

4 Briefly dip 100g sponge fingers into the coffee so they absorb the liquid evenly, then arrange in a single layer in the tin. Dust with ¼ of the cocoa powder, then spoon over half the treacle mixture, followed by another 100g soaked sponge fingers, another ¼ of the cocoa, a layer of ginger cream, then the ginger nuts or gingerbread biscuits dipped in the coffee mix. Repeat for the final layer, finishing on a layer of ginger cream.

5 Whip the remaining 200ml cream to stiff peaks then spoon into a piping bag fitted with a large, round nozzle. Pipe dollops over the tiramisu, then sift over the remaining cocoa powder. Set in the fridge for at least 2 hrs or up to 24 hrs.

6 To serve, lift the tiramisu from the tin using the baking paper, then use a spatula to slide it onto a serving plate. Scatter over the crystallised ginger, grate over the chocolate, then serve. It’ll keep for up to 4 days in the fridge

Luxegingerbread and coffee combo

Gingerbread tiramisu

WINNING WINES

If you fancy sipping on something extra-special, these award-winning bottles are worth every penny

GET SOPHISTICATED WITH SANCERRE

If you’re going to make a splash at the Christmas table, then this is the white wine to do it with. Tesco Finest Sancerre, £17.50*, boasts an IWC silver medal and is a guaranteed treat with its crisp and creamy textures. Pair with festive starters like smoked trout or goat’s cheese.

IF REDS ARE FOR ROASTS...

…then your Christmas dinner becomes complete with this special but reasonably priced red. Tesco Finest Wrattonbully Cabernet Sauvignon, £10*, won an IWC silver medal and is a real crowdpleaser with its deep blackcurrant and vanilla favours. Carve the roast and pour!

Tesco won a whopping 120 medals at this year’s International Wine Challenge (IWC), as well as Own Label Range of the Year for the third year in a row!

FIZZ

WITH EXCITEMENT

For celebratory moments, put a bottle of Tesco Finest Premier Cru Brut Champagne, £25* , on ice. This IWSC and IWC silver medal winner has an extended bottle-ageing process, resulting in an elegant Champagne with the favours of green apple and brioche.

‘We’re incredibly proud of the results, which recognise the devotion and hard work of our entire team and trusted suppliers’

Jason Godley, category director for beers, wines and spirits at Tesco

SWEET LITTLE THING

This wine won the IWC gold medal in the ‘Great Value Champion Sweet’ category. Tesco Finest Dessert Semillon 37.5cl, £6.75* (£13.50/75cl), has delicate favours of peach and apricot, and pairs nicely with Stilton, as well as with your favourite dessert.

Christmas at home

Get your home guest-ready with simple styling tips and gorgeous accessories you’ll want to keep up long after Christmas

A WARM WELCOME

Start by settling guests down in a cosy corner. Make any space stylish with F&F Home accessories; try adding a statement cushion for an instantly Christmassy vibe, or use a faux-fur throw for a splash of colour and texture. We love this on-trend Ottoman with its handy storage space. Perfect for stowing away blankets.

AND TO DRINK

Create a glistening drinks station with eye-catching glassware. A tinted coupe makes fizz even more chic, while reeded wine glasses with twisted stems give drinks and nibbles a stylish upgrade.

Right All F&F Home: Welby Champagne Coupe, £3.50; Twisted Stem Wine Glass, £3.50; Cocktail Glasses Set of 2, £5

Left All F&F Home: Christmas Stag Cushion, £12; Robin Cushion, £5; Textured Ceramic Lamp, £30; Neroli & Bergamot Scented Candle 350g, £8.50; Christmas Faux Fur Green Throw, £28; Cream Boucle Ottoman Stool, £35

THE MAIN EVENT

Low-key chic styling makes for relaxed entertaining with friends. F&F Home tableware is designed for all occasions, meaning you can mix and match across the range. Here, we’ve added a pop of festive colour by layering plates, while the subtle detail in the gold cutlery elevates the look effortlessly.

Left F&F Home Harmony

Placemat, £3.50; Gold Rimmed Celebration Dinner Plate, £3.50; Forest Aura Side Plate (part of a 12-piece set), £25; F&F Home Celebrate Gold-Effect Cutlery Set for Four, £20; F&F Home Holly Nibble Bowl, £6; F&F Home Mistletoe Wipe-Clean Tablecloth £8

STYLIST’S NOTES

1 Add seasonal sparkle, because lighting can transform a space from cold to cosy. Thread warm white fairy lights through a garland and use candles to add a fattering glow at different levels.

2 Layering is key. Mix natural textures like this rattan placemat with a Christmas patterned tablecloth for a modern festive look. Keep your colour palette simple to avoid a busy scheme.

3 Bring the outdoors in. Use fresh herbs such as rosemary on place settings for an original festive look.

Gift gorgeous

Find the joy in giving with gifts you know they’ll love. With presents for foodies, kids and even pets, these are some of our favourite picks

Clockwise from top left: Baileys Hot Chocolate Bombe, £7; Melting Snowman Hot Chocolate Bomb, £2; The Cocktail Bar Cocktails Recipe Gift Set, £8; Mini Pancake Kit With Nutella, £8; Candy Co. Ceramic Mug With Microwave Chocolate Cake Mix, £6; World Foods Ramen Bowl Set, £10; Candy Co. Syrup Selection Gift Set, £4

KIDS’ CORNER

Kids’ corner Professor Puzzle 12 Days of Festive Fun, £10; Global Gizmo Penguin Rocket Blaster, £4; Abominable Snowman Plush Toy (medium), £7; 90s Friendship Bracelet & Phone Charm DIY, £4; Festive Jokes, £3 Game on Global Gizmo Game Over Neon Sign, £10; Desktop Arcade Game, £20; Professor Puzzle Boombox Mini Bluetooth Speaker, £5; Global Gizmo Wireless Karaoke Microphone, £10; Treat Grabber Game, £20 Pet favourites Santa Dress Up, £6; Fluffy Bone Pet Stocking, £6; The Grinch Pet Toy, £5; Santa Pet Socks, £3; Christmas Pet Bandanas, £4 each Creature comforts Aetherius Calm Crystals (3 pack), £5; Gemstone Diffuser Wellbeing Gift Set, £10; Candied Orange & Spice Bauble Candle 135g, £8; Warmies Grey Luxury Microwavable Neck Wrap, £8; Me To You Keep Warm & Snuggle Up Hot Water Bottle, Candle & Socks Gift Set, £10

That’s a wrap

Roll up, roll up… Make gift-wrapping easy with a dedicated wrap station

Whether it’s a basket of paper, tags, tape and scissors, or an upcycled box you can slide under a table, it’s time to up your gift-wrapping game.

papers

Wrapping

Candy Canes 6m, £1.50; Silver Snowflake 3.5m, £1.50; Christmas Pudding 3 Wrap Gift Set (includes Christmas Puddings, Mince Pies and Green Kraft (not shown) wraps, and gift tags), £5; Candy Cane 3 Wrap Gift Set (includes Kraft with Candy Canes, Hearts & Stars and Gingerbread Men wraps, and gift tags), £5; Cosy 3 Wrap Gift Set (includes Christmas Stars, Penguin and Fir Tree wraps, and gift tags), £5; Winter Scenes 3.5m, £1.50 Gift tags and bows Bow & Ribbon Set Indulgence £2.50; Penguin tags, 50p each; Gold Bauble tags, 50p each; Merry Christmas tags (part of Traditional accessories set), £2.50

AIR-FRYER MAGIC

Whether making space in the oven for turkey or creating a party spread, ’tis the season to make the most of your air-fryer

TIPS FOR SUCCESS

REMEMBER THE RULE

If you’re adapting a recipe, you’ll need to reduce the cooking time by about 25% and the temperature by about 20°C when using an air-fryer.

SKIP THE SAUCES

Creamy sauces, braised red cabbage and large joints are better done on the hob or in the oven. Instead, use your air-fryer to make trimmings and party food in less time.

DON’T OVERFILL

No one likes soggy food, so cook in batches. Get someone to help you serve party food like our sausage rolls (see recipe, opposite) while you cook the next batch.

It’s party time

Hosting a festive do can be overwhelming, and you want to make sure you spend more time socialising than in the kitchen. Turn your airfryer into your sous-chef and you’ll be mingling in no time!

TIME IT RIGHT

Get ahead and prep your party food in advance, then simply cook in the air-fryer when your guests arrive. Most importantly, make sure your air-fryer is clean before you start; give it a scrub the day before, so you’re good to go. And don’t forget to account for any preheating times.

DIP, DIP, HOORAY!

Festive dips are important for any party spread. Do you usually serve chips and crisps? Switch them out for seasonal parsnips or carrots and serve alongside your favourite dips. They’ll crisp up nicely in the air-fryer.

Sausage rolls are the ultimate party snack. These ones are favoured with sage and onion stuffing and served with an epic gravy mayo.

STUFFING SAUSAGE ROLLS

Makes 18

Takes 35 mins Cost per serve 26p

1 Put 50g sage & onion stuffing mix into a bowl and stir through 125ml boiling water. Set aside for 10 mins, stirring occasionally. Unroll a 320g pack ready-rolled puff pastry and slice down the length to give 2 equal strips. Divide a 400g pack sausage meat in 2 and roll into logs the length of the pastry. Put the sausage meat in the centre of each pastry strip. Stir 100g cranberry sauce to loosen and spoon on top of the sausage meat. Place the stuffing on top of the cranberry sauce.

2 Preheat the air-fryer to 180°C. Brush a little beaten egg down one side of each pastry strip. Fold the dry side over the filling, then bring up the other to overlap. Flip over and cut each log into 9. Brush with egg and sprinkle over a little ground black pepper and dried sage. Air-fry for 15-18 mins, in batches if necessary, until golden and cooked through.

Cook’s tip

Beware of glazes and drizzles as these can burn easily in the air-fryer. Check on your honeyroasted carrots regularly to stop them burning!

3

GENIUS TIME-SAVERS

The big day

Turkey too big? Forgot to make space for the veggie main? Fear not, you can make the most of your air-fryer for crunchy roasties, sticky glazed carrots and more to free up your oven.

FOR STARTERS

3 Meanwhile, mix 10g beef gravy granules with 50ml boiling water and stir until dissolved, then cool for 5 mins. Stir in 50g light mayonnaise, thinning with a little warm water. Season with black pepper and serve alongside the sausage rolls. Each sausage roll contains

1 LINE THE BASKET …of your air-fryer with airfryer liners for quick cleaning.

2 SKIP PAR-BOILING! Potatoes and root veg, like parsnips and carrots, can go straight in.

3 GET AHEAD …and roast your veg the night before, then reheat it in the air-fryer for tasty trimmings in a flash.

Christmas starters can often be overlooked, so why not use your air-fryer to prepare the first course? Baked cheese is always a winner (try our Glazed Camembert, p66). Or, crisp up bacon, toast mixed nuts and lightly char pear slices, then toss with leaves and a mustardy vinaigrette for a winter salad.

DINNER FOR TWO

If you’re catering for small groups this Christmas, then a turkey breast is a great option and can be easily cooked in the airfryer. To keep it moist, rub with softened herby butter and wrap in pancetta before roasting on a vegetable trivet at a medium temperature. If you’re serving guests with specific dietary requirements, allergies or intolerances, you can also use your air-fryer to make single-serve centerpieces to avoid any cross-contamination. Try a hearty veg-packed pie, stuffed mushrooms or bacon-wrapped chicken breasts.

The leftovers

Ahhh… the turkey curry. We’ve made it 100 different ways and now it’s time for something new. Bring your air-fryer into the mix and transform leftovers into new and exciting recipes

THE BEST BIT

Let’s be honest, the main reason we make Christmas dinner is for the leftover sandwiches on Boxing Day, right? Save on washing up and toast your sandwich in the air-fryer instead of a pan. Coat the outsides with mayo for a crispier finish!

SHREDDY FOR IT

Take any leftover veggies – sprouts and potatoes work particularly well – and shred them. Mix with beaten egg and season, then top with grated cheese. Bake into a cheesy frittata in the air-fryer. Perfect for plan-ahead meal prep, grab a slice for lunch (or breakfast).

Our easy air-fryer glazed cheese is cooked to perfection until gooey, with crunchy nuts for texture. Cooking for a crowd? Simply double the recipe and cook both at the same time!

GLAZED CAMEMBERT

Serves 4

Takes 15 mins Cost per serve £1.12

1 Preheat the air-fryer to 200°C. Cut 2 homebake baguettes into thin slices and drizzle over a little olive oil. Toast in the air-fryer for 1-2 mins until the edges have browned. Put on a serving board.

2 Unwrap a 250g pack

Camembert and put in a small heatproof dish that fits in your air-fryer. Lightly score the top in a diamond pattern. Air-fry for 5 mins or until the edges are

golden brown. Carefully lift the cheese out and top with 30g walnut pieces. Spoon 2 tbsp Tesco Finest spiced apple & pear chutney on top, covering the nuts. Air-fry for 2-5 mins, checking regularly, until the chutney is runny and the nuts are toasted at the edges. Stand for 2 mins before serving with the crisp baguette.

Each serving

PANETTONE PUD

Not sure you can face another slice? Layer up any leftover panettone (we love Tesco Finest Authentic Panettone 750g, £10 (£1.33/100g), with a creamy custard in individual ramekins before baking until golden in the air-fryer. Sprinkle with raisins for extra flavour. Find more genius festive leftover ideas on p89.

GIVE ME MORE! Scan for more air-fryer ideas and recipes, on Tesco Real Food

PARTY PLATTERS

Simple but stylish platters that work for any seasonal do

Perfect dip for a drinks party

CHUNKY CHICKPEA DIP (MUSABAHA)

Serves 8

Takes 30 mins

Cost per serve 81p

GET-AHEAD Make up to 2 days in advance and warm on the hob over a gentle heat, adding a splash more water, if needed, to reach the desired consistency.

3 x 400g tins chickpeas

1 bay leaf

1 large garlic clove, halved

1 tsp ground cumin

100g tahini

2 lemons, 1 zested and ½ juiced, 1 thinly sliced

10g fresh fat-leaf parsley, finely chopped

1 tbsp za’atar seasoning

20g pine nuts, toasted

80g pack pomegranate seeds

1 tbsp extra-virgin olive oil

4 wholemeal pittas, toasted and cut into strips

1 Tip the chickpeas and their water into a pan over a medium heat. Add the bay leaf and garlic, then simmer for 5 mins or until starting to soften. Drain, reserving the cooking juices and discarding the bay leaf and garlic.

2 Tip the chickpeas and 250ml of the cooking juices (topping up with water if needed) into a bowl and stir through the cumin, tahini and lemon zest and juice. Mash to a rough paste, adding a splash more cooking water if needed to loosen – you want a thick, soup-like texture. Season to taste, adding more lemon juice if you like.

3 Heat a frying pan over a medium heat; add the lemon slices. Dry-fry for 2-3 mins each side until starting to caramelise.

4 Spoon the chickpea mixture into a bowl and top with the caramelised lemon, parsley, za’atar, pine nuts and pomegranate seeds and drizzle with the oil. Serve warm with the toasted pitta strips for dipping.

Each

DRINKS MATCH

TESCO FINEST

PROSECCO DOC, £8* It’s party time, so go for this great-value, fruity fizz that has bags of style.

Fat Sugars Salt Saturates

Swap sa lmonformackerel ortrout

Miso-roasted salmon with bean mash p72

Makes a gorgeous dinner party main

MISO-ROASTED SALMON WITH BEAN MASH

Serves 4-6 as a main or 6-8 as part of a spread

Takes 45 mins

Cost per serve £3.27

GET AHEAD Marinate the salmon in the miso dressing and make the bean mash and cucumber up to 24 hrs in advance. Store individually, covered in the fridge, then cook and assemble when ready to serve.

3 tbsp miso paste

2 tsp clear honey

2 tbsp reduced-salt soy sauce

5cm thumb-sized piece

fresh ginger, fnely grated

800g boneless salmon side

600g frozen soya beans, cooked to pack instructions

2 spring onions, thinly sliced

1 lemon, zested and juiced

2 tsp toasted sesame oil

1 whole cucumber, cut into 2mm slices

1 tsp black sesame seeds

½ tsp caster sugar

80g pack watercress cooked basmati, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Whisk together the miso, honey, 1 tbsp soy sauce and two-thirds of the ginger.

2 Lay the fish, skin-side down, on a roasting tray and pat dry with kitchen paper. Smooth half the miso dressing down the length of the fish. Roast for 25-30 mins until opaque and flaking easily. Cool for 10 mins, then flake into chunks.

3 Meanwhile, blend the soya beans in a food processor for 1-2 mins to give a rough textured purée. Scrape into a bowl and stir through the spring onions, lemon zest and juice, remaining ginger and 1 tsp sesame oil.

4 Put the cucumber in a bowl with the remaining 1 tbsp soy sauce, 1 tsp sesame oil, the sesame seeds and caster sugar; toss well to coat.

5 Spoon the bean mash onto a platter and top with the flaked fish, cucumber and watercress. Finish with the remaining miso dressing, and serve with cooked basmati rice if serving as a main course, if you like.

Each serving (8) contains

Brilliant for a buffet or as a centrepiece dish

CHICKEN TINGA (SPICY PULLED CHICKEN)

Serves 8 Takes 50 mins Cost per serve £1.58

GET AHEAD Make the tinga and pickled onions up to 2 days in advance and store in the fridge, or freeze for up to 3 months.

1 tbsp vegetable oil

1kg pack boneless, skinless chicken thighs

3 red onions, thinly sliced

3 large garlic cloves, fnely crushed

1 tbsp ground cumin

2 tbsp light brown soft sugar

2 tbsp chipotle paste

500g carton tomato passata

2 large limes, juiced

3 Little Gems, leaves separated

1 green chilli, thinly sliced

20g fresh coriander, fnely chopped

150ml pot soured cream

200g pack lightly salted tortilla chips

1 Heat the oil in a pan over a medium heat and fry the chicken for 3-4 mins each side until golden. Add half the onions and cook for 5 mins, stirring occasionally, until starting to soften. Stir through the garlic, cumin, sugar and chipotle paste and cook for 2 more mins.

2 Stir in the passata, cover and cook for 25 mins, stirring occasionally, until the chicken is cooked through. Shred into bite-sized pieces with 2 forks and season with black pepper.

3 Meanwhile, mix the remaining onion with the lime juice and a pinch of salt. Set aside to pickle, stirring every 10 mins.

4 Arrange the lettuce leaves on a platter and spoon over the chicken tinga. Top with the drained pickled onions, sliced chilli and most of the chopped coriander. Serve alongside the soured cream, garnished with the remaining coriander and a twist of black pepper, and the tortilla chips for dipping.

Each

GATHER ROUND

Get cosy with friends and add some sparkle to the festivities. Buon natale!

CRANBERRY & BRIE CHICKEN POLPETTE WITH TOMATO SAUCE

Serves 4 Takes 55 mins

Heat 1 tbsp olive oil in a frying pan over a medium heat. Add 2 chopped onions, cover and cook for 10 mins, stirring occasionally, until soft. Set half aside and add half to a bowl with 500g pack 5% fat chicken mince, 50g dried cranberries and 2 tsp dried thyme. Mix, then fold in 60g cubed British Brie. With damp hands, shape the mix into 24 balls. Heat 1 tbsp oil in the pan over a medium heat and brown the chicken polpette for 5 mins until golden; set aside. Return the onion to the pan, along with 1 peeled and chopped carrot and 1 chopped celery stick. Cook for 5 mins until starting to

soften, scraping any caramelised polpette off the pan. Stir through 2 crushed large garlic cloves and 1 tsp crushed chillies and cook for 2 mins. Add 500ml Italian tomato passata and ½ tsp caster sugar. Bring to the boil, cover and simmer for 10 mins, stirring often. Season with black pepper. Nestle the polpette into the sauce, cover and cook for 6-8 mins until cooked fully. Top with 40g cubed Brie and cook for 1-2 mins to melt. Sprinkle with 10g chopped fresh parsley and serve with crusty bread, if you like. Each serving contains

PERFECT PAIRING S. Pellegrino Sparkling Natural Mineral Water 6 x 1ltr bottles, £6.50 (£1.08/ltr)

Scan this QR code to find two more festive dishes to pair with S. Pellegrino. GIVE ME MORE! ERFECT P

Final touches

Give your festivities the X-mas factor with these trending ingredients, garnishes and simple styling tips

GRAZE ANATOMY

Nibbles are a must for the party season. On this page we reveal the science of a perfect party board

1 Ruffled meats and cheeses look gorgeous on grazing boards. Let Tesco do the hard work for you with Tesco Finest Ruffled Spanish Coppa & Iberico Cheese (see opposite) and Tesco Finest Ruffled Ham.

2

Stick to a theme. We’ve gone Iberian with ours, pairing Spanish charcuterie with Basque bar snack Gildas (see right).

3

Mix homemade elements with bought products for ease. Decant sauces, dips and chutneys into bowls and garnish with a few herbs, if you’re feeling fancy.

4 Remember texture and temperature. Pair creamy cheeses with crunchy crackers, add grapes and tomatoes to contrast salty cured meats, and add a warm element –we love Tesco Finest Panko Breaded Gordal Olives (right).

5 Don’t forget the carbs! Wrap breadsticks in Parma or Serrano ham and toast sliced baguette or sourdough until golden for extra wow.

SPANISH GILDAS

Drain Tesco Finest Cantabrian Anchovy Fillets (from a jar or tin). Fold each fillet around a green olive and skewer onto a cocktail stick. Sandwich either end of the stick with a pickled chilli (halved, if large), and serve.

Tesco Finest

Panko Breaded

Gordal Olives

120g, £4.50

(£3.75/100g)

Tesco Finest Rufed Spanish Coppa & Iberico Cheese

90g, £4 (£4.44/100g)

TOP THAT!

Three gorgeous garnishes to glam up classic cocktails

LIME & SMOKY SALT

Cut long strips of zest about 1cm wide from a lime with a serrated knife. Roll up tightly into spring shapes. Mix 2 parts flaky sea salt and 2 parts granulated sugar with 1 part smoked paprika in a shallow bowl. Brush water, lime juice or honey around the rims of your glasses and dip in the salt mix, pour in your cocktail and garnish with the lime curls, giving them an extra twist before using if they’ve started to unfurl.

BEST FOR citrus-based cocktails and bitter drinks, such as a Paloma, Negroni or Margarita.

PINEAPPLE & ROSEMARY FLOWERS

Cut half a peeled pineapple into 12 x 1mm round slices. Push into the oiled holes of a cupcake tin and bake at gas ½, 130°C, fan 110°C for 1 hr 30 mins-2 hrs or until dried. Cool on a wire rack, pushing into the holes of the rack to hold their shape. Make a hole in the centre of each with a cocktail stick, then thread with rosemary sprigs to look like stamens. Brush the pineapple with sugar syrup, then spray with edible gold glitter

GREAT WITH fruity cocktails like a Buck’s Fizz, Cosmopolitan or Piña Colada.

FROSTED CHERRIES

Melt milk chocolate in bursts in the microwave or in a heatproof bowl set over a pan of simmering water. Cool to room temperature, then dip or spoon the chocolate over the rims of your glasses. Set aside to firm up. Meanwhile, thread glacé cherries onto rosemary sprigs. Once assembled, roll the cherries in granulated sugar, then spray with a little edible gold glitter.

BEST FOR rich and creamy cocktails, such as a Brandy Alexander, White Russian or Chocolate Martini.

FOR EVERYTHING ELSE... THERE’S BUTTER!

Three freeze-ahead favoured butters to add extra fair to your seasonal dishes

CLEMENTINE BRANDY BUTTER

Makes 100g Takes 5 mins Cost per serve 10p

Put 90g room temperature butter in a bowl, add 15ml brandy and the zest of 1 clementine, then sieve in 10g icing sugar. Mix well with a wooden spoon. HOW TO USE A delicious boozy butter with a citrus hit to melt over Christmas puds (as pictured), or to spread on buns.

Each 10g serving contains

MISO PARSLEY BUTTER

Makes

Put 75g room temperature butter in a bowl with 35g miso paste, a sprig of chopped fresh parsley and ½ tsp black pepper. Mix well with a wooden spoon. HOW TO USE Try on roasties, root veg and sprouts.

Each 10g serving contains

Tesco Finest 12 Month

Matured Christmas Pudding 100g, £1.50

SHALLOT, THYME & CITRUS BUTTER

Makes 100g

Takes 15 mins Cost per serve 12p

Melt 20g butter in a small saucepan over a low heat. Add 1 fnely diced echalion shallot and cook gently for 5-7 mins until softened but not coloured. Add the leaves from 3 fresh thyme sprigs for the fnal 1 min. Remove from the heat to cool completely. Meanwhile, add another 50g room temperature butter to a bowl with the zests of 1 lemon and ½ orange; season. Add the shallot mixture and mix well using a wooden spoon. HOW TO USE Melt over fsh or spread over toasted sourdough to go with starters like chicken liver parfait or potted crab. Each 10g serving contains

HOW TO ROLL AND STORE YOUR BUTTER

Spoon the flavoured butter into the centre of a 10 x 20cm piece of baking paper. Wrap the paper around and twist at the ends to form a log shape. Chill in the fridge for at least 30 mins to firm up, then store for up to 1 week, or freeze for up to 3 months. Slice into rounds to use.

To make vegan versions, simply swap in plant-based unsalted butter alternative.

JAMIE’S HASSLEFREE HOLIDAY HITS

These simple, great-value recipes from Jamie are here to help you make the most of the festive season

The festive season is all about spending time with the people you love. That’s why I’m showing you some really simple recipes that’ll take the time and stress out of cooking, meaning you can focus on what’s important. Kicking things off, I’ve got a makeahead show-stopping pud. My six-ingredient Mince pie semifreddo ticks all the boxes, and I promise you’ll be really pleased with yourself if you get it stashed away early. I’m also bigging up Christmas leftovers in a Spiced sprout & potato hash that’s full of the good stuff, and a Speedy turkey & veg pot pie that’ll take your leftover big day fare up a notch. What’s more, both these great leftover dishes are Better Baskets recipes, helping you make better choices, eat well and reduce food waste. Happy Christmas, everyone!

GIVE ME MORE!

Scan this QR code to find lots of Jamie’s recipes, on Tesco Real Food.

‘Seasonal

clementines and everyone’s favourite –the humble mince pie – jazz up storecupboard staples in this festive pud of dreams. Get ahead and stash it in the freezer for an epic Christmas Day crowd-pleaser!’

MINCE PIE SEMIFREDDO

WITH A WALNUT & CLEMENTINE BRITTLE

Serves 12 freeze the semifreddo up to 1 month in advance

Takes 20 mins plus cooling and at least

4 hrs freezing

Cost per serve 41p

4 large free-range eggs

200g golden caster sugar

200ml double cream

3 mince pies

2 clementines

50g walnuts or your favourite mixed nuts – use whatever you’ve got

1 Separate the eggs, then whisk the yolks in a large bowl with half the sugar until pale and fluffy. In a separate bowl, whisk the double cream to soft peaks. Clean the whisk, then whisk the egg whites in a third bowl until they form stiff peaks.

2 Fold the cream into the egg yolk mixture, then fold in the egg whites. Crumble in the mince pies, finely grate in the zest of 1 clementine and gently fold to combine. Pour the mix into a large, freezer-safe bowl and make sure it’s properly covered by double wrapping in foil and clingfilm. Place in the freezer for at least 4 hrs, or until frozen.

3 Tip the nuts onto a lined tray and grate over the zest of the remaining clementine. Place the remaining sugar in a small frying pan on a medium heat for 2 mins, or until the sugar dissolves. Continue to simmer for 2-3 mins, or until golden, swirling the pan occasionally – don’t be tempted to stir. Carefully pour the sugar over the clementine zest and nuts. Leave to cool completely, then use a pestle or the end of a rolling pin to smash up the brittle until you’ve got a mixture of fine and chunky.

4 Peel the clementines, separate into segments and place in a little bowl. Sprinkle the brittle over the semifreddo and serve the clementine salad alongside. Delicious with a glass of sherry or a Clementine Mimosa!

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

WIN! JAMIE’S NEW BOOK

For a chance to win a signed copy of Simply Jamie, along with an online Jamie Oliver Cookery School voucher worth £29, watch out during December for a post on @TescoFood on Instagram, then tag as many friends as you like in the comments. Opens 00:01 on 27 Nov 2024. Closes 23:55 on 1 Jan 2025. Only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

GIVE IT A GO

Didyou know?

Brussels sprouts are high in vitamin K and are a good source of potassium – both of which support the maintenance of normal bones. A good reason to eat more!

‘I’m celebrating leftover cooked sprouts in this lovely crispy hash, while my quick pickle takes any leftover

raw sprouts to a whole new flavour dimension. Packed with warming spices, this will really hit the spot in the days between Christmas and New Year. Enjoy!’

SPICED SPROUT & POTATO HASH

WITH FRIED EGGS & ZINGY PICKLED SPROUTS

Serves 4 freeze hash only

Takes 40 mins

Cost per serve £1.97

6 cloves of garlic

6cm piece of ginger

olive oil

30g pack of fresh coriander

2 tbsp curry paste – use whatever you’ve got

3 red onions

620g Brussels sprouts,

300g raw and 320g cooked leftovers

white wine vinegar

600g leftover roast potatoes

4 free-range eggs

1 Peel the garlic and finely slice. Peel the ginger and slice into matchsticks. Place a large nonstick frying pan on a medium heat, drizzle in 1 tbsp of olive oil and add both. Fry for 2 mins, or until lightly golden, then remove half to a plate.

2 Chop the coriander stalks, reserving the leaves, and add to the hot pan along with the curry paste; fry for 3 mins. Peel the onions and finely slice. Add 2 to the pan (reserving one for later) and fry for 10 mins, or until soft and sweet.

3 Meanwhile, wash, trim and finely slice the raw Brussels sprouts, then place in a large bowl with the remaining sliced onion. Scrunch everything together with a good pinch of sea salt, then pack into a large, sterilised jar, pour over enough vinegar to cover and set aside.

4 Tip the leftover potatoes and sprouts into the pan. Press and mash everything down with a masher or fish slice, season to perfection, and cook for 3 to 4 mins, or until a golden crust starts

forming on the bottom. Fold the crispy bits back into the mash, then pat and flatten down again. Let it crisp up again, then repeat the process and keep repeating for about 20 mins until golden and delicious. Confidently flip the hash out onto a board.

5 Return the pan to the heat once more, add 1 tsp of olive oil and crack in the eggs. Fry them to your liking, seasoning with salt and pepper.

6 Cut the hash into 4 and top each portion with a fried egg. Sprinkle over the reserved crispy ginger and garlic, along with the coriander leaves and some crunchy pickled sprouts, the rest will keep in the fridge for 2 weeks. Delicious with a dollop of yogurt.

Each serving contains

of the reference intake. See page 7.

JAMIE’S TOO GOOD TO WASTE

‘Beautiful

leftover turkey – I love it! I’m teaming it with handy frozen veggies and shop-bought pastry for the ultimate time-saver. With a rich, comforting filling and golden pastry, this is a thing of joy.’

SPEEDY TURKEY & VEG POT PIE

MUSTARD, CRÈME FRAÎCHE & THYME

Preheat the oven to 180°C. Peel and chop 2 onions and pop in a medium ovenproof frying pan on a medium heat with a little olive oil. Strip in most of the leaves from a bunch of fresh thyme and cook for 5 mins, or until softened. Chop and add some lovely leftover turkey and a few spoonfuls of gravy, if you have it. Add a little English mustard, half a pot of crème fraîche,

lots of mixed frozen vegetables and 150ml water, and cook for 5 mins, then remove from the heat. Roll out 1 pack of ready-rolled puff pastry and lay it over the top of the pan, cutting it to shape if needed. Then make an incision in the centre to let out steam. Cook in the oven for 20-25 mins, or until golden and puffed up. Delicious with simple steamed greens and more gravy.

WE USED

Grower’s Harvest Mixed Vegetables* 1kg , 85p, are so quick and easy to add to meals.

Didyou know?

Grower’s Harvest Mixed Vegetables are high in vitamin C, which help keep our immune systems healthy. They’re also a source of folic acid, which supports the reduction of tiredness and fatigue.

Experience the rich heritage and uncompromising quality of Filippo Berio.

With a tradition of excellence woven into everything we do, only oils that meet our rigorous standards are honoured with our signature.

You can taste the difference in every drop. Choose Filippo Berio — where quality has no compromise.

His signature. Our promise.

Reduces impurities from tap water for better tasting drinks. Added limescale reduction for hardwater areas.

Clubcard price valid 28.11.2024-26.12.2024

Clubcard/app required. While stocks last. Available in the majority of larger stores.

†Limescale tested to 150L. *Brita, Maxtra & Maxtra+ are registered trademarks of Brita GmbH.

Warm & spicy gingerbread nicey

MEALS FOR MIDDLEMAS

Liven up leftovers with fresh ideas for in-between days –no festive flavours in sight!

Readyin20minutes!

POMEGRANATE, SESAME & LIME

AIR-FRYER SALMON

Serves 2

Takes 20 mins

Cost per serve £4.84

COOK’S TIP No air-fryer?

Bake the salmon at gas 6, 200°C, fan 180°C for 12-15 mins.

30g leftover mixed fresh herbs, finely chopped (we used parsley, sage and rosemary)

4 tbsp pomegranate juice

1½ tbsp sesame oil

1 lime, ½ zested and juiced, ½ cut into wedges

260g pack boneless salmon fillets

100g couscous

½ vegetable stock pot

½ tsp ground coriander

180g pack mangetout

80g pot pomegranate seeds

1 Mix half the herbs, the pomegranate juice, 1 tbsp sesame oil and the lime zest and juice in a bowl. Season with pepper, then add the salmon fillets and coat in the marinade. Cover and set aside.

2 Meanwhile, mix the couscous, stock pot and ground coriander in a heatproof bowl. Pour over enough boiling water to come 1cm above the couscous. Add the mangetout, cover and set aside.

3 Preheat the air-fryer to 180°C. Use tongs to transfer the salmon to the basket. Cook for 10 mins or until succulent and faky.

4 Uncover the couscous, fuff up with a fork, then stir through the remaining herbs and sesame oil, and most of the pomegranate seeds. Serve the salmon with the couscous and scatter with the remaining pomegranate seeds.

Each

TURKEY RAMEN WITH CHILLI-OIL FRIED EGGS

Serves 2

Takes 20 mins

Cost per serve £1.25

CLEVER SWAP No chilli oil? Add a pinch of chilli fakes to vegetable oil.

1 large carrot, peeled into ribbons

2 tbsp white wine vinegar

1 tsp sugar

½ chicken stock cube

½ tbsp sesame oil

½ tbsp reduced-salt soy sauce

3cm piece fresh ginger, peeled and sliced into thin coins

2 nests dried egg noodles

100g frozen soya beans

175g leftover turkey, shredded

1 tbsp chilli oil, plus extra (optional)

2 eggs

10g fresh coriander, chopped

2 spring onions, finely sliced

1 Toss the carrot ribbons with the vinegar, sugar and some seasoning. Set aside to pickle.

2 Meanwhile, dissolve the stock pot in a pan with 800ml boiling water. Stir in the sesame oil, soy sauce and ginger, then add the noodles. Simmer for 5-6 mins until tender, adding the soya beans and turkey for the last 4 mins to heat through.

3 Heat the chilli oil in a nonstick pan over a medium heat and fry the eggs for 3-4 mins until cooked to your liking.

4 To serve, ladle the noodles and broth into bowls, discarding the ginger if you like, and top with the pickled carrot and fried eggs. Scatter over the coriander and spring onions, then drizzle with extra chilli oil, if you like.

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

Turkey ramen with chilli-oil fried eggs

Add leftover roast carrots

CARROT & CHESTNUT DHAL

Serves 4

Takes 30 mins

Cost per serve £1.43

1 tbsp vegetable oil

1 large onion, fnely chopped 500g carrots, scrubbed, trimmed and grated

2 tbsp garlic & ginger paste

1 tsp ground cumin

1 tbsp garam masala

175g dried red lentils

1 vegetable stock pot

200g leftover roasted carrots or 300g tin

baby carrots, drained and patted dry

180g pack cooked whole chestnuts, chopped 10g fresh coriander, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat half the oil in a lidded pan over a low-medium heat. Cook the onion and grated carrot for 8-10 mins until starting to soften.

2 Meanwhile, mix the remaining oil with the garlic and ginger paste and the spices. Add half to the onion mixture and cook for 1 min or until fragrant. Stir in the lentils, stock pot and 650ml boiling water. Bring to the boil, reduce the heat to low, then cover and simmer for 10 mins. Remove the lid and bubble for a further 5 mins or until tender.

3 Meanwhile, toss the roasted or tinned carrots and chestnuts in a roasting tin with the remaining spice mix. Roast for 12-15 mins until tender and golden.

4 Spoon the dhal into bowls, top with the roasted carrots and chestnuts, and scatter with the coriander to serve.

Each serving contains

SWEET & SPICY PEANUT DRESSING

Makes 175ml (serves 4) * Takes 5 mins Cost per serve 31p

Mix together 3 tbsp reduced-salt soy sauce, 3 tbsp crunchy peanut butter, the juice of 1 lime, 2 fnely chopped garlic cloves, 1 tbsp rice wine vinegar, 1 tsp maple syrup or honey and 2 tsp sweet chilli sauce. Stir in 2 tbsp boiling water to loosen, then add 5g fnely chopped fresh coriander and a pinch of crushed chilli flakes. Store in an airtight container in the fridge for up to 3 days.

Each serving (4) contains

of the reference intake. See page 7.

1 As a dipping sauce for pitta slices, prawn crackers or crisps.

2 Poured over king prawns: marinate in the fridge for 15 mins, then stir-fry with veg.

3 To baste chicken while cooking to keep moist and add lots of punchy flavour.

4 Drizzled over a crunchy salad with roasted peppers and spring onions.

USE IT UP

Speedy ideas for using up leftover ingredients from recipes in this issue

FINO SHERRY, p98

Toss with soft light brown sugar, melted butter and sliced pears or figs before roasting for an easy dessert. Use in place of white wine in gravy or risotto, to soak raisins for a boozy twist on banana bread, or in smoky Spanish-style stews.

STEM GINGER, p46

Add chopped stem ginger to apple crumbles, porridge or blondies for a warming hit. Drizzle the syrup over pancakes or French toast, add to cocktails or icing for cakes, or stir into flapjacks in place of some of the golden syrup.

REDCURRANT

JELLY, p32

Use in place of jam for homemade jam tarts, Victoria sponges or thumbprint cookies, or spread inside cheese toasties or burgers. Stir into caramelised red onions for a sticky relish, or add to rich stews and casseroles with a splash of red wine.

CUSTARD, p46

Loosen with a splash of milk, add sliced brioche to soak, then fry for speedy French toast. Spoon onto squares of puff pastry with fruit for cheat’s Danish pastries. Whisk with cream, vanilla and condensed milk,

then freeze for a no-churn ice cream.

STAR ANISE, p32

Use alongside any other whole spices and leftover citrus to make mulled wine, or add to roasted fruit, compotes or porridge for a subtle aniseed hit. Drop a couple into the pan when cooking rice or Asian-style broths for extra depth.

COOKED CHESTNUTS,

p22

Blitz and add to homemade falafel, meatballs or burger patties, or mix with breadcrumbs and scatter over pasta bakes for a festive twist. Layer sliced chestnuts into vegetable gratins or toss with sautéed Savoy cabbage with a squeeze of lemon juice for an easy side.

TREACLE,

p52

The slightly bitter depth from treacle makes it a great way to balance sweet flavours. Use to make a treacle tart, or add a little to soda bread, ginger cakes, or homemade granola. A drizzle in bean chillies or smoky pulled pork will add a deep richness.

GIVE ME MORE!

Scan this QR code to find more ideas for using Christmas leftovers, on Tesco Real Food.

Get NHS-led treatment in-store for 7 common conditions • Sore throat • Earache • UTI • Sinusitis • Impetigo • Shingles • Infected insect bites

Treat of th week e

A splash of sherry gives this Italian cocktail a festive spin

SNOWBALL SGROPPINO

Serves 1 Takes 5 mins Cost per serve £1.48

COOK’S TIP If catering for a crowd, scoop the sorbet ahead of time and place on a plate or baking tray in the freezer for speedy assembly.

Put a scoop of lemon sorbet in the centre of a chilled coupe glass. Top with 2 tbsp fno sherry, then slowly pour 75ml chilled cava around the edges of the sorbet. Spray with silver edible glitter spray to serve. Each serving contains

It’s like evening wear It’s like evening wear for water for water