Tesco Magazine - May 2022

• £25 weekly family meal planner EAT WELL, SPEND LESS with our coupons p3 OVER SAVE £19

• 3-ingredient barbecues

No-cook strawberry & cream trifles p7

Wow your guests over the long weekend with easy, affordable ways to entertain

This

CONTENTS MAY

Living a good life for less: that’s the challenge we’re all facing right now due to the cost-of-living squeeze. But please try not to feel daunted – because we’re here to help. From a superaffordable but filling 3-ingredient barbecue menu, p31, and midweek family meal plan for under £25, to expert money-saving tips, p78, this issue is crammed with simple yet ingenious ways to cut costs.

We’re giving you a boost in other ways too, celebrating Britain’s multicultural cuisine with classic Jubilee street party dishes that have a modern twist, p19, and the best of British produce championed in this issue’s In Season recipes, p7.

Finally, I’m about to move on to new challenges so I’m raising a toast to you all. Reading your letters, emails and posts has always been a joy. Now, let’s all look forward to a very good May!

81 Your recipes

All the dishes in this issue

WEEKEND

7 May harvest British produce takes centre stage in this month’s recipes

19 Weekend wonders

Mix up your street party with British classics made modern

39 Jubilee-inspired puds

Celebratory sweet treats based on retro favourites

82 Finest moments

Bring Italy to your table with this indulgent bruschetta lunch

EVERYDAY

KNOW-HOW

28 Step-by-step

Maria Coole, ACTING EDITOR

31 3-ingredient barbecue

Minimum fuss, maximum fun: our budget grill dishes have both

36 That’s dinner sorted

With Tesco’s Fire Pit range, a barbecue is always an option

48 5 for under £25

A handful of family meals on a tight budget – all gluten-free

54 Food innovation

The mince that’s good for your wallet, the planet and you

Hone your icing skills to bring out the (biscuit) bunting!

42 Food trends

A look at how the UK food scene has changed in 70 years

46 Chef Derek Sarno

Have you discovered jackfruit? Try it in this Thai-style curry

56 Too good to waste: Spring onions

Tips on storing and using up this popular salad ingredient

58 Jamie Oliver

FOOD YOUR HEALTH

Embrace British produce, and learn more about chickpeas

65 If you make one change

Know your mixers: summer drinks will be all the better for it

66 In the know: Sustainable diets

How what you eat can be good for the globe as well as for you

68 My healthy overhaul:

‘How can we focus more?’

Our regular feature tackles common health issues

SHOPPING

14 Best buys

Find barbecue bites, street party food and more in store now

ONLINE NOW!

REAL LIVING COMMUNITY

45 Over to you Join the conversation: your pics, posts and points of view

71 Charity partnerships

Join Race for Life and help raise funds for Cancer Research UK

HOME

72 Garden updates

Creating a joyful outdoor space need not blow the holiday fund

WELLBEING

75 Life admin Help to get organised and combat the rising cost of living

MONEY

78 Your finances

Our panel of experts share their best money-saving tips

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Picnics are Jamie’s master plan for celebrating the Jubilee. Find out what he’ll be eating and drinking, p14.

DEREK SARNO

Tesco’s director of plant-based innovation

Jackfruit is fast becoming a favourite ingredient in plant-based cooking. Derek shows how he likes to use it in a curry, p46.

JAMIE OLIVER

Health ambassador for Tesco

Jamie loves all the British produce available in May. See what he’s cooking with the new crop of ingredients, p58.

JOANNA TREWERN

Sustainable diets manager at WWF

Don’t miss your FREE digital magazine for exclusive content, more recipes and helpful videos. You can also shop products and recipes straight from the page. Scan this QR code or visit tes.co/tescomagazine.

EDITORIAL Editor Lauren Rose-Smith Acting editor Maria Coole Deputy editor Jo Wooderson Senior food editor Elli Donajgrodzki Deputy food editor Bryony Bowie Chief sub editor Art Young Deputy chief sub editor Jenny Wackett Senior sub editor Tessa Jones Writer Jess Herbert

Editorial assistant Jack Pepper ART Art director Nina Brennan Senior art editor Alex Whitfield

Acting senior art editor Tom Shone Art editor Sarah Prescott Designer Aasawari Bapat Kale

Junior designer Joseph Christopher CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Creative solutions art director Melanie Robinson-White

CONTENT AND PUBLISHING Food director Jenny McIvor Group managing editor Kate Best

Account director Hannah McDonald Senior account manager Lucy May Account executive

Leslie Nya PRODUCTION Production director Vanessa Salter Production manager

Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Business director Kate McLeod Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director

Jane Moffett WITH THANKS TO Nina Christopher, Francesca Clarke, Clare Knivett, Rachel Linstead, Marion Lyons, Charlotte Price, Julie Stevens

TESCO Head of content Daniel Porter Publishing manager Cintia Welch Content assistant

Trudi Smith ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate Haris Khan Advertising sales manager Tom Glenister For all advertising enquiries, contact tom.glenister@dunnhumby.com

What does eating sustainably really mean? Joanna gives us the what, the why and, crucially, the how, p66.

LAURA MATTHEWS

Registered nutritionist

Just in time for exam season, Laura suggests some foods that might help students concentrate more easily, p68.

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May harvest

IN SEASON

British-grown fresh ingredients are at the heart of this month’s sunny selection

Strawberries

Sweet and juicy, the taste of summer

Need to know Remove the stalk and core just before eating, as the stem keeps the berries fresher for longer.

NO-COOK STRAWBERRY & CREAM TRIFLES

Serves 4 Takes 25 mins

Cost per serve £1.45

400g strawberries, 350g hulled and sliced

1 lemon, finely zested and juiced 2 tbsp icing sugar

175g madeleines, cubed 50ml amaretto (optional)

300g fresh vanilla custard

180ml whipping cream

2 tbsp toasted flaked almonds

1 Combine the sliced strawberries with the lemon juice, half the zest and 1 tbsp icing sugar in a bowl. Set aside at room temperature for 15-20 mins or until a couple of tbsp of strawberry juice have collected in the bowl.

2 Divide the madeleines between 4 x 300ml glasses or bowls, then drizzle over the amaretto, if using. Spoon over the sliced strawberries and any juices from the bowl. Carefully spoon over the custard on top, letting it mingle with the strawberries.

MAKE THE COVER

3 Softly whip the cream and remaining 1 tbsp icing sugar to soft peaks. Spoon the cream over the custard, then top with the whole strawberries, the almonds and the remaining lemon zest.

WINE MATCH

Tesco Finest Prosecco Rosé, £8.50*, is full of red berry flavours with a delicate mousse, and ideal with light desserts.

Tomatoes

Plump, juicy and versatile jewels

Need to know One medium tomato or seven cherry ones count as 1 of your 5-a-day.

FRESH TOMATO LINGUINE WITH PRAWNS

Serves 6

Takes 20 mins

Cost per serve £2.26

2 x 300g packs British tomato selection, halved or quartered

3 tbsp extra-virgin olive oil

2 garlic cloves, crushed

30g pack fresh basil, leaves picked, ½ torn, ½ fnely chopped

2 x 225g packs Tesco Finest jumbo cooked king prawns, drained 100g stale sourdough or ciabatta

1 red chilli, fnely chopped 500g dried linguine

1 In a large bowl, mix the tomatoes with 2 tbsp oil, half the garlic, the torn basil and the prawns; season.

2 Blitz the bread to rough breadcrumbs in a food processor. Heat the remaining oil in a large frying pan over a medium heat, then fry the breadcrumbs for 2-3 mins, stirring, until beginning to colour. Stir in the chilli and remaining garlic and cook for 1-2 mins until the breadcrumbs are golden and crisp. Season

and stir in the chopped basil.

Set aside.

3 Cook the linguine to pack instructions. Drain, reserving 2 tbsp cooking liquid. Tip the pasta and reserved liquid back into the pan with the tomato mixture. Toss to mix and warm through slightly. Divide between plates, scattering with the breadcrumbs to serve.

Each serving contains

of the reference intake. See page 81.

Carbohydrate 79g Protein 26g Fibre 6g 1 of your 5-a-day; high in protein; lowin fat; source of vitamin B12

If your bread is stale and hard, it can be crushed in a bag using a rolling pin rather than using a food processor.

Filippo Berio Mild & Light Olive Oil is perfect for frying and baking.

So light, so versatile. Filippo Berio’s Mild & Light Olive Oil is perfect for everyday cooking. The light flavour won’t overpower your food and is great for baking or frying. It’s even perfect for cakes and desserts. For recipe and usage ideas, please visit www.filippoberio.co.uk

For a great alternative to sunflower oil, try Mild & Light Olive Oil from Filippo Berio.

Available in 250ml, 500ml, 750ml and 1 litre.

Jersey Royals

Golden-hued with a nutty, buttery taste

Need to know No need to peel - just give them a good scrub.

JERSEY-ROYAL-TOPPED

SALMON & SPINACH PIE

Serves 4

Takes 1 hr 10 mins

Cost per serve £2.66

500g Jersey Royal potatoes, scrubbed

40g unsalted butter

25g plain flour

450ml semi-skimmed milk

250g pack baby spinach

2 tbsp 50% less fat crème fraîche

2 heaped tbsp capers, rinsed and drained

½ tsp ground nutmeg

500g boneless salmon side, skin removed, cut into 3cm cubes

5g fresh rosemary, leaves picked and fnely chopped green salad, to serve (optional)

1 Boil the potatoes for 15 mins or until tender; drain and set aside. Preheat the oven to gas 5, 190°C, fan 170°C.

2 Meanwhile, melt 25g butter with the flour in a large saucepan set over a low heat, stirring to make a paste. Cook for 4-5 mins, stirring, to toast the flour until you have a pale golden roux. Scrape to one side of the pan and pour 150ml milk into the other side. Heat through gently, then use a balloon whisk to combine the liquid with the roux (letting the milk heat through first helps prevent lumps forming). Repeat to use all of the milk.

3 Simmer for 4 mins, stirring, then add the spinach; remove from the heat and cover. After 2 mins, gently stir in the crème fraîche, capers

and nutmeg. Season and transfer to a baking dish, then tuck the salmon chunks in evenly.

4 Slice the potatoes into 0.5-1cm discs. Melt the remaining 15g butter with the rosemary in a small pan. Arrange the potatoes on top of the salmon mixture in overlapping rows, then brush with the rosemary butter; season. Bake for 35-40 mins until the potatoes are golden and the sauce bubbling. Leave to rest for 5 mins before serving with a green salad, if you like.

Each serving contains

Little Gem

Firm leaves with a satisfying crunch

Need to know The smaller, central leaves have a sweeter flavour

STICKY TOFU LETTUCE CUPS

Serves 2

Takes 20 mins plus 30 mins marinating

Cost per serve £2.09

300g pack firm tofu, drained

25g fresh ginger, ½ finely grated, ½ shredded

2 garlic cloves, crushed

1 fresh red chilli, deseeded and finely chopped

2½ tbsp reduced-salt light soy sauce

1 tbsp maple syrup

3 tsp toasted sesame oil

2 Little Gem lettuces 5 spring onions, white and pale green parts sliced, dark green parts shredded lengthways

20g cashew nuts, toasted and crushed cooked basmati rice and chilli sauce, to serve (optional)

1 Cut the tofu into 2cm cubes and set aside on a plate lined with 2 sheets of kitchen paper for 5 mins. Transfer to a bowl with the grated ginger, the garlic, chilli, soy sauce, maple syrup and 1 tsp sesame oil. Cover and leave to marinate at room temperature for 30 mins (or for up to 24 hrs in the fridge).

2 When ready to cook, trim the bases from the Little Gems and remove 5 outer leaves from each lettuce. Slice the remaining lettuces into 1cm-thick discs.

3 Heat the remaining 2 tsp sesame

oil in a large nonstick frying pan or wok over a medium heat. Using a slotted spoon, transfer the tofu to the pan, reserving the marinade. Fry for 5-6 mins, turning frequently, until beginning to colour. Add the sliced spring onion and sliced lettuce to the pan with the reserved marinade. Cook for 2 mins or until the sauce has reduced to a sticky glaze and the vegetables are just tender.

4 Arrange the whole lettuce leaves on serving plates and fill with the tofu mix. Top with the shredded ginger and spring onion tops, and the cashews. Serve with cooked rice and chilli sauce, if you like. Each serving contains of the reference intake. See page 81.

Best buys

What’s in store now

Whatever the weather, we’ve got your Jubilee celebrations covered and everyday essentials to enjoy this May

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about his ideas for celebrating over the Bank Holiday weekend.

‘I’m counting on the weather being on our side as I aim to be out in the fresh air – on such an occasion as a Jubilee, nothing can beat a good picnic! I’ll be packing our chorizo antipasti platter, chimichurri olives and mixed feta stuffed peppers. A cream tea with scones will be front and centre, with fresh berries, clotted cream and Tesco Finest Strawberry Conserve.’

MUFFIN LIKE IT

Get ready for the Jubilee with these Tesco Finest Victoria Sponge Muffins 2-pack, £1.65 (83p each) – a bite-sized twist on a British classic.

TAKE TWO

For an impressive starter without the fuss, combine two of our favourite Tesco Finest shortcuts

Tesco Finest Tenderstem Broccoli & Asparagus with Wild Garlic Butter 260g, £2.25 (87p/100g)

Tesco Finest Raw Large Canadian Scallops 120g, £5.50 (£4.58/100g)

TASTE FILES GLOBAL SPICES

Fire Pit KoreanInspired Triple Chilli Rub & Glaze 68g, £1.50 (£2.21/100g)

Take your tastebuds globetrotting with our range of rubs and glazes – just as good on vegetables as they are on meat

Fire Pit CubanInspired Garlic & Citrus Rub & Glaze 68g, £1.50 (£2.21/100g)

LET’S GET GRILLING

Dust off the barbecue and dig out your tongs. With the Fire Pit range, whipping up a feast has never been so easy!

Fire Pit Sweet Potato Fries 300g, £2 (67p/100g)

Fire Pit Grilling Cheese & Vegetable Kebabs 256g, £3 (£1.17/100g)

Fire Pit 14 Jumbo Pork Sausages 1.12kg, £4.50 (40p/100g)

Fire Pit MemphisInspired BBQ Rub & Glaze 68g, £1.50 (£2.21/100g)

Fire Pit Smoky Onion Relish 300g, £1.15 (38p/100g)

WHAT’S FOR DINNER?

Beat the 4 o’clock panic with this idea

Give Chunky Breaded Cod

Fish Fingers 300g, £2.50 (83p/100g), a new lease of life: make them the star of fish tacos. Layer taco shells with whatever you have in the fridge: slaw, red onion, coriander... Add the fish fingers and drizzle with salsa for zing.

SAVE ON WASTE

Struggling to get through your milk before it goes off?

Switch to a filtered variety, which will keep for longer.

Filtered SemiSkimmed Milk

2ltr, £1.35 (70p/ltr)

SALAD DAYS

Nothing says alfresco lunching quite like a fresh, light salad

ItalianStyle

Salad Kit

145g, £2 (£1.38/100g)

Creamy Caesar

Salad

262g, £2 (76p/100g)

CHEAT’S O N R E R

You can have freshly baked cookies in no time – top with ice cream for dessert.

Milk Chocolate

Chip Cookie

Dough 300g, £1.50 (50p/100g)

GIVE ME MORE! +

Scan this QR code to read about more products to discover in store right now.

TASTI. EASI. HAPPI.

for Smoked Salmon Slices

Scottish Salmon

UP TO 7.5g OF COFFEE PER CAPSULE

BLENDS EXPERTLY SELECTED, ROASTED AND GROUND TO TOP BARISTA STANDARDS

SLOW EXTRACTION FOR COFFEE FULL OF FLAVOUR

Roll on party time!

Whether it’s a garden gathering or an all-singing street party, enjoy the Bank Holiday with these classic dishes given a modern twist

LAMB

& SPINACH WELLINGTON

Serves 10

Takes 1 hr 30 mins plus cooling and chilling

Cost per serve £1.69

1 tbsp olive oil

2 onions, finely diced

1½ tsp ground coriander

1½ tsp paprika

1 tsp ground cinnamon

3 tbsp tomato purée

2 x 220g bags baby spinach

700g lamb mince

1 tbsp cumin seeds, toasted, plus 1 tsp to decorate

75g fresh breadcrumbs

100g dried apricots, finely chopped

75g pitted green olives

150g reduced-fat salad cheese, crumbled into 2cm chunks

550g pack ready-rolled puff pastry plain flour, for dusting

1 egg, plus 1 yolk, beaten

1 tbsp poppy seeds

Tesco Finest tomato and chilli chutney, natural yogurt and mixed salad leaves, to serve (optional)

1 Heat the oil in a frying pan and add the onions with a pinch of salt. Cook over a medium heat for 10 mins, stirring occasionally, until soft and translucent. Stir in the spices and cook for 1 min, then stir in the tomato purée. Scrape into a large bowl and leave to cool completely. Tip the spinach into the pan and cook, stirring, for 2-3 mins until wilted and reduced. Tip into a sieve and squeeze out as much moisture as you can; chop and set aside.

2 When the onions are cool, add the lamb mince, toasted cumin seeds, breadcrumbs, apricots, spinach and olives; season. Use your hands to mix everything together well. Add the cheese and mix carefully.

3 Unroll the pastry onto a lightly foured surface. Shape the mince mixture into a 35cm-long sausage along one of the longer sides of the pastry, leaving a 4cm border at the edge. Brush the remaining exposed

pastry with beaten egg. Fold the other half of the pastry over the meat and press the edges. Trim to leave a 3cm border all the way around, then press with a fork. Transfer to a baking tray, brush with egg and chill for 1 hr (or up to 48 hrs).

4 Preheat the oven to gas 7, 220°C, fan 200°C. Brush the Wellington with more beaten egg, score the surface lightly with a sharp knife, then scatter over the poppy seeds and 1 tsp cumin seeds. Bake for 25 mins, then reduce the heat to gas 4, 180°C, fan 160°C and bake for a further 20-25 mins until the pastry base is crisp and deep brown. Remove from the oven and transfer to a wire rack to cool for 20-25 mins.

Slice and serve with chutney, yogurt and salad, if you like. Can be assembled 48 hrs ahead and kept chilled. Continue from step 4 to bake. Or make and bake the day before and enjoy cold.

Each serving contains

of the reference intake. See page

ENGLISH GARDEN ‘GUACAMOLE’

Serves 8 freeze dip only

Takes 15 mins Cost per serve 45p

2 garlic cloves

1 lime, zested and juiced

500g frozen baby broad beans

250g frozen peas

20g fresh mint, leaves picked, 10 small leaves reserved

1 green chilli, deseeded and sliced

2 tbsp olive oil, plus 2 tsp (optional)

8 pittas, toasted and cut into strips 80g mangetout, washed 120g radishes, scrubbed and trimmed 150g mini carrots, scrubbed

1 Crush the garlic into a small bowl, then pour over the lime juice. Set aside.

2 Cook the broad beans and peas in boiling water for 2 mins. Drain over a

bowl to reserve some of the cooking liquid, then rinse to cool a little.

3 Add all but 2 tbsp of the beans and peas to a food processor with the mint, chilli, and lime juice and garlic mixture, plus the lime zest. Blend to a chunky purée, then drizzle in the oil and 4 tbsp reserved cooking water. Blend until smooth, adding more water if needed. Season.

4 Spoon into a large serving bowl. Remove the skins from the reserved broad beans, then scatter over the dip with the peas and mint leaves. Drizzle with 2 tsp olive oil, if you like. Serve with the pitta strips, mangetout, radishes and carrots.

Each serving contains of the reference intake. See page 81.

CHEESE & CHILLI JAM TORTILLA

Serves 8

Takes 1 hr 20 mins

Cost per serve 43p

3 tbsp olive oil

2 medium white onions, thinly sliced

750g baby potatoes, sliced 0.5cm thick

12 eggs

200g mature Cheddar, cut into 1cm chunks

65g Tesco Finest chilli relish, plus extra to serve (optional) 100g salad leaves

1 Heat 1 tbsp oil in a large (30cm wide) ovenproof lidded frying pan over a low heat. Add the onions and a pinch of salt; stir to combine. Cook for 15 mins, stirring occasionally, until very soft and lightly browned, adding a splash of water if they start to stick and burn. Scrape out the onions and set aside in a bowl.

2 Wipe out the pan and preheat the oven to gas 6, 200°C, fan 180°C. Put 2 tbsp oil in the pan, layer in the potatoes, add 50ml water and cover. Cook for 15 mins, then remove the lid and fip the potatoes. Replace the lid and cook for 10 mins more until tender and lightly browned.

3 Beat the eggs; season. Loosen any potatoes stuck to the bottom of the pan with a spatula. Return the onions to the pan and gently mix with the potatoes. Sprinkle over the Cheddar, then pour over the eggs. Spoon the chilli relish evenly over the top. Cook for 5 mins until just starting to set around the edges. Bake for 15 mins until puffed and lightly golden.

4 Leave the tortilla to rest for 5 mins until the edges pull away from the pan, then run a knife around the edge, shake the pan to loosen the bottom and use a spatula to slide it onto a large serving plate. Serve in slices with the salad leaves and extra chilli relish on the side, if you like.

Each serving contains

CHAAT POTATO SALAD

Serves 8 as a side

Takes 50 mins Cost per serve 64p

2 garlic cloves

1 lime, juiced

1kg pack baby potatoes

3 tbsp olive oil

400g tin chickpeas, drained and rinsed

4 tsp tamarind paste

2 tsp brown or demerara sugar

1 tsp ground cumin

2 x 30g packs fresh coriander

2 mild green chillies, sliced

150g low-fat natural yogurt

1 tsp chaat masala (optional)

1 tsp Kashmiri chilli flakes

1 tsp ground coriander

100g baby plum tomatoes, quartered or halved lengthways

½ small red onion, finely diced 50g pomegranate seeds

1 tsp nigella seeds (optional)

50g Bombay mix

1 Crush the garlic into a small bowl and squeeze over the lime juice. Stir and set aside. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking tray inside to heat up.

2 Meanwhile, halve the potatoes and toss with 1 tbsp olive oil in a bowl, then arrange, cut-side down, on the hot baking tray. Roast for 25 mins until lightly browned, then turn and scatter in the chickpeas. Roast for 10 mins more until the potatoes are browned and the chickpeas are lightly crisped.

3 Meanwhile, in a small bowl, whisk together the tamarind paste, sugar, ½ tsp cumin and 2 tbsp water. Season with pepper and set aside.

4 Make a chutney by blending the fresh coriander, half the garlic-lime mix and half the sliced chillies in a food processor until finely chopped. Add 2 tbsp oil, season to taste and blend again until smooth; set aside.

5 Mix the yogurt with the remaining garlic-lime mixture, then spoon half into a large serving dish.

6 Put the potatoes and chickpeas in a bowl. Toss with the chaat masala (if using), chilli flakes, ½ tsp cumin

and the ground coriander. Add 2 tbsp of the tamarind sauce; toss to coat.

7 Spoon the potato-chickpea mix over the yogurt in the serving dish. Drizzle over the remaining yogurt and tamarind sauces. Top with the tomatoes, onion and pomegranate seeds; drizzle over the coriander chutney. Sprinkle with the nigella seeds (if using), Bombay mix and reserved fresh chilli to serve.

Each serving

Makes 10

Takes 1 hr plus cooling

Cost per serve 76p

410g pack sweet BBQ pulled pork

475g plain flour, plus extra for dusting

2½ tsp baking powder

100g mature Cheddar, grated 15g chives, finely snipped

200ml crème fraîche

1 medium egg

2 tsp English mustard

150ml light or non-alcoholic beer

10ml milk, for brushing

15g baby spinach or mild salad leaves

For the pickled onions

3 tbsp cider vinegar

1 tbsp caster sugar

1 red onion, finely sliced

For the mustard sauce

100ml crème fraîche

1 tbsp English mustard

5g chives, finely snipped

1 Cook the pork to pack instructions, reserving the BBQ sauce for serving.

2 Put the vinegar and sugar in a pan with 2 tsp water. Warm until the sugar has dissolved. Stir in the red onion; set aside to pickle.

3 Meanwhile, sift the flour and baking powder into a mixing bowl with 1 tsp salt, then mix in the cheese and

chives. In a separate bowl, beat together the crème fraîche, egg and mustard, then mix in the beer. Use a table knife to mix the wet ingredients into the dry until it’s a soft, sticky dough. Scrape onto a flour-dusted surface and fold the dough over on itself a few times to gently smooth, being careful not to overwork.

4 Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the dough to just under 3cm thick. Cut 10 rounds with a 7-8cm cutter, rerolling the trimmings, then transfer to a baking tray. Brush the tops with milk, then bake for 10-13 mins until golden and risen. Transfer to a wire rack to cool.

5 Meanwhile, mix together the mustard sauce ingredients. Shred the pork with 2 forks, discarding any fatty bits. To assemble, split the scones in half and spread each lightly with the mustard sauce. Add baby spinach or a few salad leaves, some pickled onions and pulled pork. Drizzle with BBQ sauce and sandwich together. The pork, onions and mustard sauce can all be made a day ahead, but the scones are best made a few hours before.

PULLED PORK SCONES

COOK’S TIP

To make the scones veggie, sandwich with slices of good Cheddar instead of pork.

Made with beer!

SpudswithanIndiantwist

GET AHEAD

The potato mixture and the sauces can be made ahead and kept in airtight containers in the fridge for up to 2 days. The salad should be assembled just before serving.

RUM & GINGER PUNCH

Serves 6

Takes 15 mins plus chilling Cost per serve 96p

5 limes, 2 quartered, 2 juiced, 1 thinly sliced

2 tsp light brown or demerara sugar

30g pack fresh mint

200ml Summer Cup

75ml spiced gold rum

1 lemon, thinly sliced ¼ cucumber, thinly sliced 800ml no-added-sugar ginger beer ice cubes

1 Put the quartered limes, sugar and half the mint in a jug. Muddle with the end of a rolling pin until the limes are squashed and the mint bruised. Pour over the Summer Cup and rum, then chill for 1 hr, or overnight.

2 When ready to serve, discard the mint sprigs and lime quarters, then transfer the punch to a large jug or bowl. Add the lime juice, sliced lime, lemon and cucumber, and mix until the sugar is dissolved. Slowly add the ginger ale, followed by plenty of ice. Garnish with mint sprigs to serve.

Each serving contains

the reference intake. See page 81.

GIVE ME MORE! +

Scan this QR code to find lots more recipes - including a giant fondant fancy.

GET AHEAD

This punch is best made on the day to keep the fizz, but the rum base and garnishes can be prepared up to a day in advance and kept in the fridge.

Zingyandrefreshing

Step-by-step

Bring out the bunting

Hone your icing skills with these cute and cheery shortbread biscuits

COOK’S TIP

Add colouring to the icing a little at a time – you can add more, but you can’t take it away!

SHORTBREAD BUNTING BISCUITS

Makes 8 *

Takes 1 hr plus chilling and cooling

Cost per serve 30p

100g unsalted butter, at room temperature

40g caster sugar

1 tsp vanilla extract

150g plain four, plus extra for dusting

250g icing sugar

1 large lemon, juiced

gel food colourings (we used purple, pink and yellow)

* Vegetarian if not using pink or purple food colouring

1 Put the butter and caster sugar in a mixing bowl. Beat with a wooden spoon until well combined, then beat in the vanilla extract. Stir in the four and mix to a dough. If it’s too crumbly to roll, add a splash of water, a little at a time, until it comes together (see pic A, right).

2 Line a baking sheet with nonstick baking paper. Lightly dust the dough with four, place in the centre of the sheet and roll out to an 8mm-thick, 22cm-diameter circle. Using the bottom of a 20cm cake tin or plate, cut around to remove the excess dough. Use a sharp knife to mark 8 triangle indentations, but don’t cut all the way through (pic B). Chill for 30 mins. Preheat the oven to gas 5, 190°C, fan 170°C.

3 Lightly prick the dough with a fork and bake for 15-20 mins until very lightly golden. Leave to cool on the baking sheet, then cut triangles using the indentations you made.

4 Put the icing sugar in a mixing bowl and add the lemon juice, 1 tsp at a time, beating with a spoon until smooth. Any shapes made by mixing should disappear within 10 secs, as the icing returns to being glossy (pic C). Divide the mixture into as many bowls as you have colours, then squeeze a little colouring into each. Mix until completely combined (leave some white too, if you like).

5 Fill disposable piping bags with the icing and snip the end of each one (about 3-4mm). Draw a thin outline around the edges of the biscuit with one colour, then leave for 5 mins to set. Pipe to fill with icing. Use a spoon to spread it out to the outline; repeat with the remaining biscuits (pic D). Leave for 10 mins. Draw dots, stripes or your own design (pic E). Leave to set for 2 hrs. Will keep for up to 3 days in an airtight container.

A PREPARING THE DOUGH

The dough doesn’t need to be wet, but it needs to come together enough to roll out.

If it’s too crumbly, it won’t roll neatly. Don’t overwork the dough, as this will make the finished biscuits tougher.

C PREPARING THE ICING

The icing needs to be thick enough so that it doesn’t run or lose its shape when piped. Test it on a plate to make sure a drizzle from a spoon won’t go flat. You can also use royal icing sugar, which sets harder with more definition.

E DECORATING

Use different colours to draw squiggles, stripes or polka dots. Just make sure the icing underneath has formed a skin or the designs will bleed into the background.

B MAKING THE INDENTATIONS

Making indentations in the dough before baking makes it much easier to cut into triangles when the biscuits have cooled. Just don’t cut all the way through: about a third to halfway through will do.

D ICING THE BISCUITS

Pipe the outline about 2-3mm from the edge so it doesn’t drop off the side. Let it dry and form a skin then fill by gently pushing the icing into the corners. If there are lumps, gently tap the biscuit on the worktop until they flatten out.

SWEET SUCCESS

Fly the British flag on your bake with Silver Spoon Icing Sugar 1kg, £1.70

Proudly supporting British farmers, its sugar beet is grown in the UK and travels on average just 28 miles from field to factory.

RECIPE ELLA TARN PHOTOGRAPHY ALEX LUCK FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

3-ingredient barbecue

Fire up the coals...

Everyone can join in the Bank Holiday fun thanks to these budget barbecue ideas that only use three ingredients each

Fresh and sharp

COOK FOR LESS

Cook all four recipes for less than £3.50 per serve

Corn on the cob with charred spring onion butter p33

Harissa wings & houmous p33

Harissa wings & houmous

Serves 4 freeze cooked wings

Takes 30 mins Cost per serve 92p

Separate 1kg chicken wings: use a sharp knife to slice between the joint to make 2 ‘winglets’. The knife should go easily between the bones. Pat dry with kitchen paper, then mix with 3 tbsp harissa paste and 1 tbsp olive oil in a bowl. Preheat the barbecue to high, then cook the wings for 20-25 mins, turning frequently, until the skin is crisp and the chicken is cooked through. Meanwhile, swirl 1 tsp harissa paste through a 182g pot of lemon & coriander houmous and drizzle with ½ tsp olive oil. Serve the wings hot with the houmous alongside.

Each serving contains

of the reference intake. See page 81.

Corn on the cob with charred spring onion butter

Serves 2 freeze butter only Takes 20 mins Cost per serve 69p

Preheat the barbecue to high. Toss 4 spring onions with 1 tsp olive oil, then barbecue for 2-3 mins, turning frequently, until lightly charred and tender. Set aside to cool completely, then finely chop and mash with 30g softened salted butter and a little black pepper. Meanwhile, brush 4 corn on the cobs with 1 tbsp oil, then barbecue for 10-15 mins, turning frequently, until tender and charred. Remove from heat and spread ¼ of the butter over each cob to serve.

Each serving contains

of the reference intake. See page 81. Carbohydrate 12g Protein 3g Fibre 3g

Taco bean quesadillas

Serves 4

Takes 15 mins Cost per serve 71p

Empty a 395g tin taco mixed beans into a bowl and mix in 120g grated mozzarella & cheese mix (from a 200g pack). Preheat the barbecue to medium, then brush the bars with a little oil. Place 4 corn tortilla wraps on the barbecue and divide the cheesy bean mixture between them, spreading it evenly over the top. Top each with another tortilla wrap, then barbecue for 1-2 mins until the base is crisp and the cheese has started to melt. Carefully fip over and continue cooking until the cheese is melted and the beans are hot. Slice into wedges to serve.

Each serving contains

of the reference intake. See page 81. Carbohydrate 60g Protein 20g Fibre 5g

Honey-glazed peaches with vanilla ice cream

Serves 4 Takes 15 mins

Cost per serve £1.11

Preheat the barbecue to medium-low. In a small pan, warm 2 tbsp clear honey with a small pinch of salt. Halve and destone 4 ripe peaches, then brush all over with the honey. Barbecue for 3-4 mins each side until charred and softening. Serve warm with a scoop of vanilla ice cream and an extra drizzle of honey, if you like.

Each serving contains

Sweetsuccess!

GET TOOLED UP

Using the right tools when barbecuing is essential. Pick ones with bamboo handles so you won’t burn yourself when flipping the burgers.

ADD SOME SPICE

Banish bland food by seasoning meat and veg before cooking it on the grill.

CLEAN UP

When you’re done, leave the heat on and close the barbecue lid for 15 mins to let the liquid grease bake into a hard layer, then use a stainless-steel cleaning brush to scrape it off easily.

DON’T BE FOILED

If you don’t have any barbecue cleaner, strong foil can do the trick. Simply scrunch some into a ball and rub over the bars to remove dirt.

That’s dinner sorted

Get set to sizzle

It’s 4pm and you’re wondering what to have for dinner. Then the sun breaks through and it’s obvious: load the barbecue with Fire Pit treats and hit the garden!

Who says barbecues are only for weekends? Make the most of the good weather any day of the week with dinner hot off the coals.

An impromptu barbecue doesn’t have to mean sad sausages and lots of prep, because the great-quality Fire Pit products come ready-prepared and marinated - making a barbecue a fussfree decision when you’re after lastminute dinner inspiration. And with a wide choice of meat, fish, sides and sauces, you can enjoy a different combination as often as you like. Better still, Clubcard members can select any two Fire Pit meat or fish products for just £8*, making them affordable too. You’ve had a hard day at work, the kids have had a long day at school. So dish up a meal you’ll all enjoy together as a family while also making the most of the summer weather. With Fire Pit, it’s easy.

Turn to p15 for details of some new Fire Pit rubs & glazes.

MEAT YOUR MATCH!

These are just some highlights of the range. See in store for more

In the offer

Clubcard members can pick any two products for £8*

h

Tesco Fire Pit Chorizo Sausages 6-pack 300g, £4.50 (£1.50/100g)

Tesco Fire Pit 14 Jumbo Pork Sausages 1.12kg, £4.50 (40p/100g)

Tesco Fire Pit 6 Beef Burgers 730g, £4.50 (62p/100g)

sco Fire Pit 14 Jumb Fi Fi

Fire Pit 4 Barbe

Tesco Fire Pit 4 Barbecue Chicken & Chorizo Kebabs 272g, £4.50 (£1.65/100g)

Welcome additions

Complement your meat with these popular extras t

Tesco Fire Pit Grilling Cheese & Vegetable Kebabs 256g, £3 (£1.17/100g)

T Fi Pi

Tesco Fire Pit 6 Jumbo Brioche Hot Dog Rolls, £1.65 (28p each)

Tesco Fire Pit 4 Cheddar Burger Melts 100g, £1.50

Sweetcorn Steamer 316g, £2.50 (79p/100g)

*

Party pieces

Put on a ‘jelly’ good show for all your VIPs with these celebratory puddings that have a brilliantly retro twist

Show-stoppingjelly…

hint of fizz!

Jubilee lemonade jelly p40

Jubilee-inspired puddings

JUBILEE LEMONADE JELLY

Serves 12

Takes 1 hr plus at least 24 hrs setting Cost per serve 85p

200g fresh raspberries

26½ gelatine leaves

250ml pink lemonade

300ml morello cherry lemonade

200g tinned custard

200ml semi-skimmed milk

2 tbsp icing sugar

2 tsp vanilla extract

500ml cloudy lemonade

400ml raspberry & rose lemonade

1 Put the raspberries in the bottom of a 2ltr bundt tin, pudding bowl or silicone mould (if using silicone, sit it on a tray that will fit in the fridge).

2 Separate 4½ gelatine leaves and put in a bowl of cold water for 5 mins to soften.

3 Meanwhile, warm the pink lemonade in a pan over a medium heat. Once steaming (not boiling), remove from the heat. Squeeze the excess water out of the gelatine and stir through the lemonade until dissolved. Pour over the fruit, then refrigerate for 4 hrs or until set.

4 Repeat step 2. Meanwhile, warm 200ml morello cherry lemonade in a pan; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the cherry lemonade until dissolved. Stir in the remaining cherry lemonade. Set aside for 15 mins, stirring occasionally. Pour over the pink lemonade layer. Chill for 4 hrs.

5 Repeat step 2 using 2 leaves. Put 100g custard in a pan with 100ml milk, 1 tbsp icing sugar and 1 tsp vanilla extract. Heat gently, stirring, until combined and smooth; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the custard until dissolved. Set aside for 15 mins, stirring occasionally. Pour over the cherry lemonade layer and chill for 4 hrs.

6 Repeat step 2 with 7½ leaves. Meanwhile, warm half the cloudy

lemonade in a pan; once steaming, remove from the heat. Squeeze the excess water out of the gelatine and stir through the cloudy lemonade; mix until dissolved. Stir through the remaining cloudy lemonade. Pour over the custard layer. Chill for 4 hrs.

7 Repeat step 5. Pour over the cloudy lemonade layer and chill for 4 hrs.

8 Repeat step 6 using the final 6 gelatine leaves and the raspberry lemonade. Pour over the custard layer and chill for 4 hrs.

9 To remove from the mould, invert onto a serving plate and give a single firm shake. If it doesn’t come out, dip in just-boiled water for 7-10 secs (ensure the water comes above the line of the top of the jelly but doesn’t flow into the mould). Invert again; repeat if necessary. Will keep in the fridge for up to 3 days.

Each serving contains

of the reference intake. See page 81.

Carbohydrate 7g Protein 4g Fibre 1g High in protein

CHERRY BAKEWELL SWISS ROLL

Serves 10

Takes 1 hr plus cooling Cost per serve 55p

butter, for greasing

3 large eggs

125g caster sugar

125g self-raising flour

2 tbsp ground almonds

For the filling and decoration 300ml whipping cream

1½ tbsp icing sugar

½-1 tsp almond extract, to taste 150g cherry jam

350g vanilla frosting

4-5 fresh cherries with stalks, plus extra to serve (optional)

1 tbsp toasted flaked almonds

1 Grease a 23 x 33cm Swiss roll tin with butter and line the base with nonstick baking paper.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the eggs and caster

sugar in a bowl with an electric mixer for 5 mins or until light and frothy, and a thick trail is left when the beaters are pulled away.

3 Sift over the flour and add the ground almonds; fold with a spatula. Pour into the tin, pushing into the corners and levelling.

4 Firmly tap the tin against the work surface to knock out any air bubbles. Bake for 10-12 mins until lightly golden and a cocktail stick inserted in the centre comes out clean. Run a knife around the edges of the tin.

5 Lay a sheet of baking paper a little larger than the tin on a work surface. When the sponge is just cool enough to handle, invert onto the paper. Discard the paper that was in the tin. Score a line 1.5cm in from one of the short sides, then use the fresh sheet of paper to roll up the sponge into a spiral from the scored side, with the paper running through it. Leave seam-side down to cool.

6 Whip the cream, icing sugar and almond extract together to stiff peaks. Unroll the sponge, leaving it on the paper, and spread the cream over the inside, leaving the scored edge clear. Spread the jam on top. Starting from the scored edge, use the baking paper to roll the sponge up. Transfer to a serving plate.

7 Fill a piping bag fitted with a 3mm round nozzle with 75g of frosting. Fit

2 more piping bags with an 8mm star nozzle and a petal nozzle (1cm on the longest side) and fill with the remaining icing. Pipe teardrops along the centre using the star nozzle.

Pipe U-shapes either side using the round nozzle. Pipe frills below this using the petal nozzle – follow the U-shape while making small, close zigzag movements up and down.

8 Decorate with cherries and flaked almonds, then chill for 1-2 hrs. Will keep in the fridge for up to 3 days. Each serving contains

GIVE ME MORE! +

Scan this QR code to fnd the recipe for a show-stopping crown cake, in our digital magazine.

Two favourite puds in one

Food trends

United in flavour

We look at how far our culinary tastes have come since the Queen’s accession in 1952, influenced by the world around us

Can you imagine a storecupboard in 2022 that doesn’t contain olive oil or pasta? Whether or not you consider yourself a foodie, there’s no doubt that the food we love changes over time.

THE FIFTIES

In the 1950s, food in Britain was still under rationing; limits weren’t completely removed until 1954. These restrictions helped pave the way for British cookery writer Elizabeth David’s influential ABook of Mediterranean Food(1950), as its simple but exotic recipes were awash with colour compared to austerity – despite many of the ingredients being unavailable for several decades. One ingredient

that did suddenly become widely available at this time was chicken, with the introduction of cheap new farming techniques from America. This, combined with the famous Coronation chicken dish invented for Queen Elizabeth’s Coronation, kick-started Britain’s chicken obsession. Nowadays it’s our most popular meat, with the equivalent of 2.2 million chickens eaten every day in the UK.

The 1950s also saw the beginning of a wave of immigration from Hong Kong, and Chinese restaurants soon began to appear. British-Chinese food quickly grew in popularity and today it’s our favourite takeaway, with over 4,000 Chinese restaurants across Britain*

THE SIXTIES

Italian dishes such as pasta and pizza began to grow in popularity as curious British palates were piqued by holidays abroad, and in 1965 the first Pizza Express opened in London. Dinner parties were all the rage too and spaghetti Bolognese became the exciting chic new meal, as determined hosts navigated cooking (and eating!) the unfamiliar long strands of pasta that are now a family staple.

THE SEVENTIES

Another wave of immigration saw the number of Indian restaurants soar, serving anglicised versions of Indian dishes. Chicken tikka masala, Britain’s favourite Indian

1,200

Indian restaurants were in the UK in 1969. By 2016, this had gone up to 12,000**

*** Source: gov.uk † Source: Foodingredientsfirst.com

** Source: Curryculture.co.uk

* Source: Yougov.co.uk

takeaway dish today, was invented in Scotland in 1971!

THE EIGHTIES

It wasn’t until the 1980s that garlic became a common ingredient, and another kitchen staple, olive oil, began to appear in grocers. Previously only available from chemists (as a hair conditioner and a remedy for earwax), its use as an ingredient was attributed to Elizabeth David. Even today, its popularity is ever-rising, with sales overtaking vegetable oil for the first time in 2004.

THE NINETIES

With olive oil and garlic now easy to buy, in 1991 Sacla introduced jarred basil pesto. Nowadays, Tesco sells more than 20 different varieties of pesto. Another new favourite of the ’90s was sushi.

The first British conveyor-belt sushi restaurant, Moshi Moshi, opened in 1994, followed by YO! Sushi in 1997. This decade also saw a coffee-shop boom as Brits became thirsty for the cosmopolitan lifestyles of American TV shows such as

Friends. The number of UK coffee shops increased by a whopping 847% between 1993 and 1997.

THE NOUGHTIES

Now officially a chilli-loving nation, sales increased by 42% between 2007-2009†, prompting Tesco to double its range. We also fell in love with houmous. First sold in Tesco in 1988, this Middle Eastern dip was initially viewed as the choice of vegetarians and hippies but was popularised by food writers, helped by its low cost, practical convenience and perceived healthiness. Tesco’s houmous sales increased by 228% between 2003 and 2010, going on to break the 30 million mark in 2015.

THE TWENTY-TENS

After the ’90s popularity of Japanese food, more specialist ingredients followed - enter miso. First available in health food shops in the ’60s, the 2010s saw us embrace its fermented, salty umami flavour - whether added to ramen, Bolognese or caramel. Sales have increased

The number of coffee shops in the UK increased by 847% between 1993 and 1997***

and show no sign of slowing. Another explosive ‘new’ ingredient was jackfruit. Common in South and Southeast Asian food, jackfruit was embraced as part of the wider vegan and vegetarian movement due to its convincingly meaty texture. Tesco first stocked it in 2019 and now sells 5,500 tins a week.

The last 70 years have seen a dramatic shift of what’s on our dinner tables, and who’s to say what the next 70 will bring. One thing’s for sure: if the last seven decades are anything to go by, we’re bound to end up with something delicious.

“I cannot think of another £10 Italian red that does all this for this money.”

Matthew Jukes, Wine Writer, Daily Mail

STAR LETTER

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

I work for a charity that helps teach practical skills to learners 16-24 with special educational needs. On their home cooking skills course, our learners really enjoyed getting creative with their focaccia (March): they like selecting diferent recipes to cook each month, and as their tutor I like the nutritional info that helps encourage healthy eating. Tracey, via email

The Flower focaccia on the front of the Tesco magazine is fabulous. @TheTiniestVole

EMAILS FROM YOU @

A WAKE-UP CALL

I read with interest How to eat less salt (March). Having been diagnosed with a heart problem a few years ago, it reminded me not to add salt without thinking. I will endeavour to add other seasoning in future. Marian, via email

We have often enjoyed the recipes in the Tesco magazine and try quite a few every month. The last two months we have tried the 5 for £25 and it’s been a big hit with us and our children. It’s great for variety and keeping meals interesting.

Most-liked recipe d

You loved ‘One cake, three ways’ (March). Kelly from Banbury says, ‘I was inspired by the easy but delicious Earl Grey & lemon meringue cake – thumbs up all round!’ Liz from Derbyshire says, ‘Your easy instructions solved my Mother’s Day dilemma: I made both the lemon cake and the Chocolate orange one!’

Hannah, via email

My daughter decided that she wanted to make pancakes as a treat for Mummy. Having picked up a copy of Tesco magazine on our trip, I was relieved as I flicked through the pages and saw the Fruity pancake traybake (March)! The breakfast in bed was a triumph, the kitchen remained moderately clean, and I earned enough brownie points to last until next year!

Bill, via email

LIVING ON THE VEG

Give a classic, fragrant dish a plant-based twist by using tropical jackfruit

When adding more meat-free dinners to our diets, it’s easy to stick to what we know. But Derek Sarno wants to show how ingredients you may be less familiar with, such as jackfruit, can add oomph. ‘An Asian fruit, ripe jackfruit has a tropical taste like mango, but unripe it can be cooked and shredded for a texture similar to pulled pork,’ says Derek. ‘I love using it in tacos, stews and burgers. It’s more affordable than most fish or meat, so is great value too.’

THAI RED JACKFRUIT CURRY

Serves 4

Takes 50 mins

Cost per serve £1.86

500g butternut squash, peeled and cut into 1cm half-moons

2 tbsp vegetable oil

25g fresh ginger, peeled and finely chopped

4 large garlic cloves, finely chopped

1 onion, finely chopped

1 small red chilli, deseeded if you like, finely sliced, plus extra to serve (optional)

4 tbsp Thai red curry paste

1 tsp ground turmeric

2 x 410g tins jackfruit, drained and shredded (see tip, opposite) 400g tin light coconut milk

400g tin chickpeas, drained and rinsed

1 vegetable stock pot, made up to 250ml

1 tsp soft light brown sugar

½ lemon, juiced 10g fresh coriander, roughly chopped

2 tsp desiccated coconut steamed jasmine rice, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash with half the oil on a large baking tray; season. Roast for 35-40 mins until tender and charred at the edges.

2 Meanwhile, heat the remaining oil in a large saucepan over a mediumhigh heat. Fry the ginger, garlic, onion and chilli (if using) for 5 mins

until lightly browned. Add the curry paste and turmeric; cook for 2 mins or until fragrant.

3 Add the jackfruit, coconut milk, chickpeas, stock and sugar. Bring to a simmer, then turn down the heat and cook for 15-20 mins until thickened and reduced. Stir in the roasted squash; season and squeeze in the lemon juice. Scatter over the chopped coriander and desiccated coconut. Serve with extra sliced chilli and jasmine rice on the side, if you like.

Each serving contains

of the reference intake. See page 81. Carbohydrate 29g Protein 9g Fibre 13g

Jackfruit is usually found in chunks, in the tinned veg aisle.

Plant Chef Jackfruit in Water 410g, £1.60 (39p/100g)

Derek Sarno

Youwon’tmissthemeat in this jackfruitcurry

COOK’S TIP

To shred the jackfruit, drain well, then use your fingers or 2 forks to pull the flesh from the core. Discard any seedy parts and roughly chop the core.

FOR UNDER

Meal planning 5 £25

Five reader-approved recipes to see your family through the week. This month, they’re all gluten-free

Tried it, liked it

Our tester this month is Natasha, who works for a charity and lives with her husband and their two children aged 11 and 15. ‘I enjoy cooking so am always on the lookout for new recipes. My daughter has her GCSEs coming up so we are keen for her to have healthy meals to support her learning,’ said Natasha. ‘As all families are feeling the pinch at the moment, we need quick and easy recipes. All the meals we tried this week were ideal for a working mum like me.’

GET INVOLVED

Want to test one of our family dinner meal plans for four? Email tesco.mag@ cedarcom.co.uk for your chance to take part.

5 x DINNERS

4 x SERVINGS

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change and some products may be unavailable. These recipes may not be suitable for those with coeliac disease

-

SHOPPING LIST

1 lemon

30g pack fresh basil

30g pack fresh flat-leaf parsley

60g pack red chillies

1 garlic bulb

1 leek

2 carrots

1 Savoy cabbage

1kg pack Redmere Farms onions

600g pack Nightingale Farms

mixed peppers

300g pack closed-cup mushrooms

220g pack Redmere Farms green beans

1kg pack sweet potatoes

2 x 300g packs Singapore-style rice noodles

50g pack grated pecorino

300ml pot 50% less fat crème fraîche

500g pot Creamfields low-fat

natural yogurt

12-pack Meat & Veg beef meatballs

4-pack vegetable stock pots

50g jar piri-piri seasoning

400g tin Grower’s Harvest

chopped tomatoes

2 x 400g tins butter beans

250g pack red lentil fusilli

500g pack arborio risotto rice

2 x 125g tins mackerel in tomato sauce

900g pack Grower’s Harvest

frozen peas

900g pack frozen broccoli florets

520g pack Bay Fishmongers frozen white fish fillets

+ FROM YOUR STORECUPBOARD

Olive oil, vegetable oil

TAKE THE MEAL PLAN CHALLENGE!

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

SINGAPORE-STYLE NOODLES

Serves 4 Takes 20 mins

2 tbsp vegetable oil

1 large or 2 medium mixed peppers, deseeded and sliced 1 onion, sliced

260g frozen broccoli ½ Savoy cabbage, cored and fnely shredded

100g green beans, trimmed and halved

2 carrots, peeled then peeled into ribbons

2 garlic cloves, crushed 1 red chilli, deseeded, ½ fnely chopped, ½ fnely sliced 2 x 300g packs Singapore noodles

1 Heat the oil in a large nonstick frying pan or wok over a high heat; stir-fry the peppers and onion for 3-4 mins until lightly golden

and tender. Add the broccoli, cabbage, green beans and 100ml water. Stir, letting the cabbage steam-cook for 4-5 mins until the greens are tender and the water has evaporated.

2 Stir in the carrots, garlic and chopped chilli, then fry for 1 min until fragrant. Add the noodles and a pinch of salt; cook for 3-4 mins until piping hot, adding a splash of water if the noodles start to stick to the pan. Serve with the sliced chilli for an extra kick.

Each serving contains of the reference intake. See page 81. Carbohydrate 60g Protein 10g Fibre 11g 2 of your 5-a-day; low in fat

We added extra chillies to these noodles; our family is Caribbean-Spanish, so we love spice!

ÔAll of the meals were quick and easy, but this mackerel pasta was our favourite. Not only was it simple to make, it was also full of flavour

ÔMACKEREL & RED LENTIL FUSILLI WITH CREAMY PEPPER SAUCE

Serves 4

CREAMY MEATBALLS WITH BUTTER BEAN MASH

Serves 4

Takes 30 mins

2 tbsp olive oil

12-pack Meat & Veg beef meatballs

300g closed-cup mushrooms, sliced

1 onion, fnely chopped

2 garlic cloves, crushed

1 vegetable stock pot, made up to 200ml

½ Savoy cabbage, cored and shredded

2 x 400g tins butter beans, drained 100ml half-fat crème fraîche, plus 2 tbsp 10g fresh parsley, fnely chopped ¼ lemon, juiced

1 Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the meatballs for 5-6 mins until golden brown all over; transfer to a plate. Add another 1 tbsp oil to the pan and fry the mushrooms and onion for 6-8 mins until softened and any liquid has gone. Add the garlic and fry for 1 min. Tip the meatballs back in with any resting juices and add the stock. Simmer over a medium heat for 2-3 mins until the meatballs are

cooked through and the stock has reduced slightly.

2 Meanwhile, put the cabbage in a lidded saucepan with 200ml water; bring to a gentle simmer. Cover and leave over a low heat for 6-8 mins until tender. Put the butter beans in another saucepan, cover with water and simmer over a medium heat for 5-6 mins until piping hot.

3 Stir 100ml crème fraîche and half the parsley into the meatballs; season well. Simmer for another 3-4 mins until the sauce has slightly thickened. Drain the butter beans, reserving 100ml water, and mash well. Stir in the 2 tbsp crème fraîche and enough reserved water to make a creamy mash.

4 Whisk the remaining ½ tbsp oil with the lemon juice; season with black pepper. Drain the cabbage and tip into a serving bowl. Drizzle over the lemon dressing and toss to coat. Serve the meatballs over the mash, with the cabbage alongside. Scatter with the remaining parsley.

ÔWe liked this but as my kids aren’t huge fans of mash, we swapped this for rice

Takes 25 mins

2 tbsp olive oil

2 red peppers, sliced

1 onion, sliced

2 garlic cloves, crushed

400g tin chopped tomatoes

250g red lentil fusilli

150ml 50% less fat crème fraîche

2 x 125g tins mackerel in tomato sauce

10g fresh basil, leaves picked

1 Heat the oil in a frying pan over a medium heat and fry the peppers and onion with a pinch of salt for 6-8 mins until tender. Stir in the garlic, fry for 1 min, then tip in the tomatoes with half a can of water (200ml). Simmer for 10 mins until the sauce thickens slightly.

2 Meanwhile, cook the pasta to pack instructions. Drain well, reserving 100ml cooking water.

3 Add the crème fraîche and mackerel to the tomato sauce and warm through for 2 mins, breaking up any large pieces of mackerel with a spoon; season. Fold in the pasta and toss to coat in the sauce, adding a little of the reserved water to loosen if you need. Scatter with the basil leaves to serve.

USE IT UP

50% LESS FAT CRÈME FRAÎCHE

Mix with grated cheese and dollop onto pasta bakes as a cheat’s sauce.

‘

My daughter helped make the risotto. We found the cheese a bit strong, so would swap that next time. We also added walnuts for extra crunch

‘

Serves 4

Takes 30 mins

2 tbsp olive oil

1 leek, trimmed and finely sliced

2 garlic cloves, crushed

300g arborio risotto rice

1 vegetable stock pot, made up to 1ltr

320g frozen broccoli

320g frozen peas

50g grated pecorino

10g fresh parsley, finely chopped

15g fresh basil, finely chopped

1 lemon, zested

1 Heat the oil in a deep frying pan or shallow fameproof casserole dish over a medium heat and fry the leek for 5 mins until tender. Stir in the garlic and fry for 1 min. Add the rice and stir continuously, coating the rice in the oil and leek, for 3-4 mins until the grains start to look transparent.

2 Add the stock, a ladleful at a time, stirring constantly and waiting until it’s absorbed before adding more. Keep adding stock until the grains are just tender with a little bite in the middle: this will take 10-12 mins. You may not need all the stock.

3 Stir in the broccoli, peas and pecorino, then stir for another 4-5 mins until the greens have defrosted and are piping hot. Add a ladleful more stock as needed.

Season well and stir in the parsley, basil, and lemon zest to serve.

Each serving contains

of the reference intake. See page 81. Carbohydrate 80g Protein 19g Fibre 9g 2 of your 5-a-day; a source of protein

PIRI-PIRI FISH, SWEET POTATO & BROCCOLI TRAYBAKE

Serves 4 Takes 40 mins

1kg sweet potatoes, scrubbed and cut into wedges

4 tbsp olive oil

520g pack frozen white fish fillets, defrosted

2 tbsp piri-piri seasoning

320g frozen broccoli

120g green beans, trimmed

150g frozen peas

150g low-fat natural yogurt

10g fresh parsley, finely chopped

1 red chilli, sliced

1 Heat the oven to gas 7, 220°C, fan 200°C. Toss the potato wedges in a large shallow roasting tin with 2 tbsp

oil; season and spread out. Roast for 15 mins until starting to soften.

2 Meanwhile, pat the fish dry with kitchen paper and season well on both sides. Mix the piri-piri seasoning with 2 tbsp oil.

3 Turn the wedges over, then scatter in the broccoli, green beans and peas. Roast for 10 mins, then add the fish fillets. Drizzle everything with the spiced oil, rubbing into the fillets, then roast for 8-10 mins until the fish is cooked through. Mix the yogurt with the parsley and a crack of black pepper, then serve alongside the traybake with the chilli slices for those who like a more of a kick.

Each serving contains

18g3g23g1.4g

of the reference intake. See page 81.

Carbohydrate 67g Protein 34g Fibre 16g 2 of your 5-a-day; high in protein

ÔThe traybake was good. I hadn’t tried sweet potatoes with fish before, so was pleasantly surprised how tasty it was

HERBY GREEN RISOTTO

Food innovation

Sneaky veg solution

There’s quite literally more than ‘meats’ the eye to this new handy range of products that pack in a batch of extra veg

There’s a lot of buzz these days around cutting down on our meat consumption. One simple way to do this is to replace some of the meat in your meals with vegetables or lentils (giving the added benefit of edging you closer to your 5-a-day target too). Chopping up all those carrots and onions takes time though, right? So it’s great to hear Tesco has done a lot of the hard work for you in one quick, pursefriendly solution: ready-to-cook Meat & Veg. The

Meat & Veg 12%

Fat Beef Mince

500g, regular price £2.50 (50p/100g),

Clubcard Price* £2 (40p/100g)

range includes a selection of meat products that are frequently used to create your favourite family dinners and packs them with 30% vegetables, selected to complement the taste and texture of the meat.

We particularly love this versatile lean beef mince, which is blended with carrot, butternut squash and onion. It’s a really easy way to sneak vegetables into that cottage pie or spaghetti Bolognese… without the kids picking them out!

MORE CHOICE IN STORE

These are just two other options for sneaking in more veg

Meat & Veg

Italian-style

Chicken

Chipolatas 340g, £2 (59p/100g)

Meat & Veg

Chicken & Cauliflower

Goujons 270g, £2 (74p/100g)

TAKE PRIDE IN PRINTING SUSTAINABLY

HP HAS GIVEN MILLIONS OF BOTTLES A NEW BEGINNING ACRES OF FOREST TO BE RESTORED OR MANAGED

HP has sourced more than 85 million plastic bottles, the equivalent of more than 1,000 tonnes, of ocean-bound plastic for manufacturing new HP products.

HP has developed an alliance with the World Wildlife Fund to restore, protect, and conserve 200,000 acres of forests through the HP Sustainable Forests Collaborative.

SUSTAINABLE PRINTING

START WITH PLANTING

In 2020, HP joined the World Economic Forum 1 Trillion Trees initiative – a global movement to conserve, restore, and grow 1 trillion trees by 2030.

SSpring onions

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

prinkled onto noodle dishes, roasted until jammy in tarts or added to tacos for extra zing, spring onions are a staple. Also known as green onions or scallions, they’re baby onions harvested before the bulb has grown. But, as £28m* worth of them are wasted each year, read our tips for how to enjoy yours for longer.

STORE THEM RIGHT

Keep spring onions in the fridge, as they have more moisture than mature onions, so will wilt quicker if left at room temperature. Put chopped raw onions in an airtight container and freeze for up to three months. You don’t

Too good to waste 6k

need to defrost before cooking, but they won’t be suitable to use raw.

MAKE THEM GO FURTHER

Both green and white parts are edible, just remove the wiry roots. Cut leafy tops with scissors for ease. The outer skin on older onions may become dry and flaky, but peel this of and it should be edible underneath. Use leftover onions to dress curries or stir-fries.

tonnes of spring onions are wasted each year in the UK*

USE THEM UP

I get properly excited about May – it’s when we start to see a real growth in seasonal produce, full of true British gems and fresh flavours. I hope you enjoy these recipes – bring on the Bank Holidays!

BEST OF BRITISH Jamie’s

As the days get lighter and longer, Jamie’s veg-packed recipes make the most of homegrown seasonal produce

PESTO CHICKEN TRAYBAKE WITH JERSEY ROYALS, CHERRY TOMATOES & ROCKET

Serves 2

Takes 1 hr 10 mins

Cost per serve £2.24

1 red onion

1 lemon

4 free-range chicken thighs or drumsticks, skin on and bone in 300g Jersey Royals

1 tbsp olive oil 15g fresh basil 250g ripe mixed-colour cherry tomatoes

squeeze in half the juice. Add the chicken thighs and potatoes, cutting any larger potatoes in half. Drizzle everything with the olive oil and a small pinch of sea salt and black pepper, then mix everything together, shaking the dish into an even layer. Put in the oven for 1 hr.

2 Meanwhile, pick the basil leaves and halve the cherry tomatoes –chuck them into the dish for the final 10 mins until the chicken is cooked through and the skin is golden and crisp.

3 Squeeze the remaining ½ lemon into a bowl, stir in the extra-virgin olive oil and season with a pinch of sea salt and black pepper.

4 Remove the dish from the oven and dot over the pesto. Toss the rocket in the lemon dressing and serve alongside.

Don’t miss Jamie’s third recipe, Breakfast loaf – visit tes.co/ breakfastloaf. Jamie has developed a series of recipes, in conjunction with WWF, that have a focus on sustainability. Find three of them in our digital magazine by scanning this QR code.

½ tsp extra-virgin olive oil

2 tbsp sundried tomato pesto 30g rocket

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the onion and cut into wedges, then put in a 28 x 37cm roasting dish. Add a few gratings of lemon zest and

Each serving contains of the reference intake. See page 81. Carbohydrate 36g Protein 51.8g Fibre 5g High in protein, which supports the maintenance of normal bones

‘I’m celebrating the familiar flavours of Italy with this super-simple midweek traybake. It’s easy to batch up if you’re feeding a family, and makes delicious leftovers, so nothing goes to waste’

Sunshine supper

Happiness is reaching

the gut alive

Each of our little bottles contains 20 billion of Yakult’s

Each of our little bottles contains 20 billion of Yakult’s unique bacteria tasked with a happy mission to reach your gut alive, and scientifically proven to succeed. Cheers to that!

bacteria tasked with a mission to reach your gut alive, and proven to succeed Cheers to that!

‘A deliciously filling summer salad that heroes storecupboard staples and seasonal veg. It’s easy to prep ahead and will sit happily in the fridge for a day or two’

Fresh and zingy

Courgette, chickpea & pasta salad p62

HERO VEG

HOW TO EAT: CHICKPEAS

• Widely available in tins, jars or in their dried form, chickpeas are inexpensive, delicious and versatile – they’re perfect for blending into a creamy houmous.

• Chickpeas are also great tossed through summer salads, blitzed into homemade falafel, or for adding texture to curries and stews.

COURGETTE, CHICKPEA & PASTA SALAD WITH FETA,

LEMON & CHILLI

Serves 2

Takes 25 mins Cost per serve £1.52

150g dried farfalle, or a similar-sized pasta shape

2 courgettes

1 tbsp olive oil, plus a little extra bunch of spring onions

½ fresh red chilli

15g fresh mint or basil

1 lemon

400g tin chickpeas

50g feta

1 Cook the pasta in a large pan of salted water to pack instructions. Drain and leave to cool.

2 Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little oil and chargrill for 1-2 mins each side until tender – you may need to do this in

batches. (These will keep perfectly covered in the fridge overnight.)

3 Wash, trim and fnely slice the spring onions and chilli (deseed, if you like), then put on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.

4 Halve the lemon and squeeze over the juice along with 1 tbsp oil. Drain the chickpeas and scatter them over, along with the courgettes and pasta. Season to perfection and toss everything together.

5 Crumble over the feta, sprinkle over the reserved herb leaves and serve.

THE GOOD STUFF

Chickpeas are a good source of protein, fibre and manganese for maintaining bones –plus, 80g of cooked chickpeas counts as 1 of your 5-a-day.

For your chance to win a signed copy of Jamie’s latest book, Together, plus an online class voucher for The Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 4 May 2022. Closes 23:55 on 7 June 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

If you make one change…

…know your mixers

It’s easy to be tempted by a tipple when the sun shines, but we can forget drinks contribute to our recommended daily allowances, particularly sugar. Learn about the best mixers to avoid overindulging.

Low- or zero-sugar mixers can use sweeteners. All sweeteners undergo a strict safety assessment by the European Food Safety Authority (EFSA) before they can be used.

Switch lemonade for carbonated drinks such as sparkling water or soda water, as these often contain less sugar. Tonic water can be a lower calorie choice, but always check the labels as they can contain flavourings, sugar and artificial sweeteners to balance the bitter quinine taste.

Adding soda water and ice to white wine can help your drink last longer, so you’re less likely to pour yourself another glass.

Using fruit juices as mixers seems like a good idea – a 150ml glass counts as 1 of your 5-aday. But they contain ‘free sugars’ – in fruit, this is when sugar comes out of the cells during juicing and is absorbed more quickly * – which can damage your teeth. For a fruity taste, keep within your fruit juice limits by mixing a smaller amount of fruit juice with tonic or soda water and add berries or citrus segments.

KNOW THE NUMBERS

Calories in drinks have exactly the same value as in food, and they can quickly add up** :

Pint of 5% beer: 239 calories

175ml glass of 12% wine: 133 calories

330ml bottle of 4% alcopop: 172 calories

25ml spirits, such as gin: 97 calories ***

Did you know…?

Mixing with non-diet cola can add between 11g – that’s one-third of your daily sugar allowance! – and 27g of sugar to your drink, per 250ml glass.

Turn over for more health ideas

In the know…

What is a healthy sustainable diet?

How do I eat more sustainably?

From reducing your meat intake to avoiding food waste, there are simple steps that you can take to make your diet more environmentally friendly. We speak to a representative from the WWF to find out more.

Meet our expert

Joanna Trewern is sustainable diets manager at environmental charity WWF.

‘From the huge amount of land needed for agriculture and livestock, to the water and natural resources used, and the emissions caused in transportation and packaging, every part of the food chain has an environmental footprint. WWF is working with Tesco to explore new innovations to tackle some of the systemic issues in the sector. But we can all do our bit to help the planet by making small changes to the food we put on our plates every day. Eating more plant-based meals, even for a few days each week, can significantly reduce the environmental impact of your diet.’

FICTION Eating sustainably is more expensive.

FACT Eating a more plant-based diet can actually help you save money, as ingredients such as beans and lentils are an affordable, nutritious and filling alternative to meat.

The big question 1/3

Is eating meat unsustainable?

In general, animal-sourced foods have a greater environmental impact than those from plants*. This doesn’t have to mean cutting meat and dairy out fully. WWF recommends a ‘less and better’ approach – cut down to a few times a week and buy freerange, organic produce from the UK where possible

EAT THE RAINBOW

Three-quarters of the food we eat comes from just 12 plants and five animal species. Growing and eating a variety of foods is important to improve soil health and climate change resilience. Plus, you might find a new favourite!

?Did you know…?

There’s no ingredient that is universally sustainable or unsustainable – it depends on how it is farmed or fished. Ingredients that are more sustainable have minimal impacts on nature and are produced responsibly. Choose organic, farm brands or local and seasonal fruit and veg (which can often be better value), and look out for great deals on seasonal fruit and veg in store

of food produced for human consumption globally is lost or wasted. Reducing your waste is a simple way to make your diet more sustainable, and save money

Sustainable swap

Eating a varied diet is a great way to help nature. Trying different types of fish is one way to support marine biodiversity and help oceans thrive. Give this classic British dish a spin with sustainable white fish fillets (look for the MSC blue tick) and colourful butternut squash ‘fries’.

HERBY FISH & BUTTERNUT SQUASH ‘FRIES’

Serves 4

Takes 40 mins

Cost per serve £1.37

800g butternut squash, peeled, deseeded and cut into chips

4 tbsp plain four 2½ tbsp olive oil, plus extra for greasing

4 frozen sustainable white fish fillets

15g fresh fat-leaf parsley, chopped 1 lemon, zested, plus extra wedges to serve 250g frozen petits pois 15g fresh mint, finely chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash in a large bowl and pat dry with kitchen paper. Add 1 tbsp flour and season lightly; toss to coat the squash. Dust off any excess flour and toss with 1 tbsp olive oil. Arrange in an even layer on a nonstick baking tray, then roast for 25-30 mins, turning halfway, until golden and crisp.

2 Put the fsh on a lightly oiled baking tray; transfer to the top shelf of the oven for 5 mins to defrost slightly.

3 Meanwhile, mix the remaining flour with the parsley and lemon zest in a shallow bowl; season. Drain the water from the fsh and pat dry with kitchen paper, then gently coat in the herby flour.

4 Heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Fry the fsh for 10 mins, turning halfway, until golden and cooked through.

5 Boil the peas for 3 mins; drain and return to the pan. Add ½ tbsp oil, the mint and a squeeze of lemon juice, then lightly mash; season to taste. Serve with the fsh and butternut chips, plus extra lemon wedges. Each

My healthy overhaul

‘How can we improve our focus?’

Every month, a nutrition expert offers quick tips to help ease niggly problems

Our son has GCSEs coming up, so we’re looking for ways to help him study and not be distracted by his phone! I think we could all do with some tips, as I find it hard to concentrate now I work from home. We generally eat healthily, but our teenage sons often miss breakfast.

Eat regularly and try not to skip meals, so energy levels remain stable. High-protein snacks can keep appetites in check. Try 30g nuts, a boiled egg or 50g houmous with veg.

Martin, 47, a scheduler from Durham

Meet our expert

Laura Matthews (@laura_matthews_ nutrition) is a registered nutritionist who works with parents, education providers and food brands to help improve children’s diets.

Eat a nutritious breakfast before work, study or an exam that combines wholegrain carbs and fruit or veg, alongside a high-protein food to help maintain stable blood sugar levels. Try, porridge oats made up with milk and grated apple, finished with a little nut butter. Or go for wholegrain toast with avocado and scrambled egg.

Omega-3 fats ensure that brain cells can communicate effectively. Add oily fish, such as salmon, mackerel and trout, to salads; or add omega-rich nuts and seeds.

Caffeine in high doses may interfere with the ability to concentrate. For teenagers, it’s best avoided during exam time. If you’re still after a hot drink, opt for herbal tea, such as peppermint or ginger (green tea contains caffeine).

Even mild dehydration may lead to tiredness, reduced concentration and headaches. For a refreshing drink, infuse water with fruit and herbs. Try sliced grapefruit with rosemary or strawberry and basil.

Managing hay fever

Help stop hay fever in its tracks with our top tips for managing the irritating summer symptoms

Around one in four people in the UK suffers from hay fever. If that includes you, you know it can make for an unhappy summer. But help is at hand. Here are some ways to ease your symptoms.

1.FAST-ACTING RELIEF

Struggling with itchy eyes, a runny nose and sneezing? Fast-acting Benadryl Allergy Relief 12 Capsules, £4.70** (39p/each) will start to work in just 15 minutes.

2.SUITABLE FOR KIDS

Little ones suffering with hay fever? A daily dose of mixedberry flavoured Clarityn Allergy Syrup 60ml £5* (£8.34/100ml) will help ease sneezes and sniffles. Suitable for children aged 2+.

3.EYE SOOTHER

Don’t put up with irritated eyes –Opticrom Hayfever 2% w/v Eye Drops 10ml***, £5.20, can start to relieve redness, soreness and puffiness in just two minutes.

4.MAXIMUM STRENGTH

For long-lasting relief, reach for Piriteze Allergy Tablets† 14s, £5.50 (39p/each). One tablet can ease hay fever symptoms for up to 24 hours.

2

4

TO SAVE SUMMER

KEEP WATCH

Check your local pollen forecast daily and when the count is high, stay indoors. There’s often less pollen in the air after rain.

PROTECT YOUR EYES

Wearing wraparound sunglasses and a widebrimmed hat can help keep pollen out of your eyes.

WASH IT OFF

Pollen can cling to clothes and hair, so take a shower when you get indoors and change into a fresh outfit. Avoid drying laundry outside for the same reason.

3 1

Get set for Race for Life

Race for Life 2022 is here and it’s going to be bigger than ever before! Invite your family and friends to sign up to one of the hundreds of events this summer. The 3k, 5k and Pretty Muddy obstacle course events are a great place to start, and the Pretty Muddy Kids event is ideal for the little ones. For anyone who wants to push themselves a little further, why not enter a 10k? There are other ways to get involved too – sign up to volunteer at a Race for Life and you could be helping to set up an event or cheering on participants.

Getting involved

The entry fee covers the cost of your event, but it’s your fundraising that will go towards lifesaving cancer research. All participants pledge to raise at least £50 when signing up and everyone will receive a Race for Life 2022 medal on the day. You’ll also receive a free fundraising pack and emails, which come with tips to help you fundraise.

One in two of us will get cancer in our lifetime*. This means that almost everyone has been affected by cancer in some way. The world-class research that Cancer Research UK fund will keep making transformative steps in the prevention, diagnosis and

‘

One in two of us

treatment of cancer. Since 2002, Tesco has contributed over £60 million to Cancer Research UK. This amount has been contributed via our partnership with Race for Life as well as wider partnership activity. The pandemic has been tough for all charities, and Cancer Research UK is, sadly, no exception. We must keep making progress so together we can beat cancer.

WHY IT

‘When I was diagnosed with breast cancer in 2019, I was determined to stay positive for my two boys. I pretended that I was a superhero fighting a baddie, which was something they could understand far better than the idea of me fighting an invisible enemy like cancer. By taking part in Race for Life, I’m hoping to inspire others to join me in raising funds for lifesaving research.’

Let’s go outside

ALL LIT UP

Create ambience with a variety of outdoor lighting, from pretty string lights to fun table lamps. 10 Butterfly Solar String Lights, £9; Rainbow Table Light* , £10

Add funky rugs in neon brights for a tropical touch. Flamingo Outdoor Rug 1.2 x 1.8m, £15

STYLIST’S PICKS

ALFRESCO EATS

This great-value set is perfect for summer dining. Havana 6-piece Furniture Set, £130

SUNDOWNERS

Staying in is STILL the new going out, so kit out your patio or balcony with cool bar accessories. Popsicle Rainbow Shaker, £5; Popsicle Rainbow Tumbler, £3 each

LAZY LUNCHES

Give your table a pop of colour. Popsicle Picnic Bowl 4-pack, £1.25; Popsicle Picnic Plate 4-pack, £1.75; Rainbow Napkin 20-pack, £1; Pink Popsicle Wooden Salad Bowl, £14; Pink Popsicle Wooden Salad Servers, £4; Pineapple Drinking Jar, £2.50; Clear Fruity Drinking Jar, £2.50

Combine comfort and style with the Hinch Outdoor Floor Cushion* in natural and blue, £20 each + More choice in store

LIFE ADMIN

Make the most of the sun with these simple organising tricks that’ll save you time and money

How to get organised…

…for

a day trip

Make some treasured family memories with purse-friendly day trips around the UK this summer. And while we can’t promise these will be completely stress free, with a little prep they’ll still be fun.

GRAB AND GO

Fill ziplock bags or totes with essentials and hang them beside the front door. Have one for rainy days, with a brolly and spare socks in, and another for hot days, with sun cream and antihistamines.

BOOT CAMP

Pack efficiently. Keep food, water and essentials like chargers and car repair kits at the top of your bag or at the front of your boot. Put ‘just in case’ items, like a change of clothes, at the bottom of your bag or at the back of your boot.

FILED AWAY

Don’t forget the glove box!

Keep a file with vehicle-related papers, like insurance and MOT certificates, as well holiday-related ones, such as parking info and directions – and pop in a purse with change for tolls, just in case!

CRAFTS FOR KIDS

Keep kids occupied by filling old makeup bags or lunchboxes with toys. If in a car, store them under

the seats, or hook a hanging shoe rack over the back of a seat and fill it with pencils and a notebook.

DOG DAYS

Trains and buses usually accept dogs on leads (guide dogs are always allowed on). Dogs can use the Tube but must be carried up the escalators as the metal can damage paws. For more travelling tips, check out dogstrust.org.uk.

HAIR NECESSITIES

Bring your dog without worrying about their hair. Handy household items like hair rollers, sticky tape and a shower squeegee can remove fur from your car.

HOME HACKSI

Cut your water usage and the bill this summer

✔ A shower is great –but did you know it can release up to 15 litres of water per minute? A 3-5-minute wash can help reduce water, and turn off the tap while you condition your hair.

✔ Heat causes water to evaporate, so turn your garden sprinkler on in the morning or evening, when the grass will have more time to absorb the moisture.

✔ Need an excuse not to do the dishes? You’d

never guess it, but a dishwasher uses 4 x less water (on average) than washing up by hand.

✔ Think about whether you need to hose down outdoor areas like driveways. Sometimes a broom will do.

✔ You may think that washing your car at home is a money-saving option, but you could be using over 400 litres of water. Try using a bucket rather than getting the hose out.

ECO APPS

Who knew being an eco-warrior could save you pounds too!

OLIO

Think of Olio like a digital allotment, where people share leftover food to reduce food waste and save cash. Whether it’s a squash on its last legs, or you bought too much thyme, someone will nab it!

EARTH HERO

This app aims to make reducing your carbon footprint easy, and a social experience too. By personalising and tracking your emissions, you can set goals that you share like a social media post.

FREECYCLE

Freecycle takes the saying ‘one man’s trash is another man’s treasure’ and puts it into practice with a community-based approach to getting rid of clutter – all for free. It has pretty much everything too! of the best…

Your finances

SMART SAVES

With living costs rising quickly, we asked our pool of experts for their best money-saving tips

‘Look hard at where you waste money’

Lynn Beattie, author of The MoneyGuidetoTransform YourLife(@mrsmummypenny)

‘It’s easy to spend money without thinking, tapping away with your card, so keep a spending diary and mindfully reflect back daily on what you’ve spent and think about where you could spend less. Also review your direct debits and cancel ones for non-essential things. For example, do you need multiple TV subscriptions? Probably not, so save money by choosing just one.’

‘PRIORITISE SAVING’

Timi Merriman-Johnson, finance expert (@mrmoneyjar) and National Numeracy ambassador

‘Summer is fast approaching and even if you’re not going away it can be a costly time of year. Make saving the first thing you do when you get paid, so rather than spend throughout the month and saving what’s left, save up front, then spend the rest. Even if you can only save a little, this habit will make sure you always have money set aside.’

MORE SMART IDEAS

Tesco Bank has lots of tips to help you save and clever budgeting techniques. Visit tescobank.com/ guides for information.

‘EARN POINTS AND CASHBACK’

Clare Seal, author of Five Steps to Financial Wellbeing (@myfrugalyear)

‘Always see if you can collect loyalty points or get cashback, especially on bigger purchases like insurance and holidays. Those little rewards really do add up and you can end up with a decent amount of cash back, or enough points to fund a whole food shop. It’s easy to think those smaller savings don’t matter, but if you look at the big picture, the savings over time can be huge.’

‘Get tax-free interest on your savings’

Ezinma Otuka, digital creator and mum of two (@whatmummyloves)

‘I use an Individual Savings Account (ISA) to put away a percentage of my income each month and the great thing about these is that all the interest earned is tax-free. I can still access my savings in an emergency, but the temptation to spend the money isn’t there.’

SAVVY FIGURES

National Numeracy Day, on 18 May, is a campaign to encourage everyone to build confidence around numbers.

Registered charity National Numeracy has these ideas to help you shop better.

MAKE A SHOPPING LIST This will help you feel less tempted to pick up items you hadn’t planned to buy.

STRUGGLING TO KEEP TRACK OF YOUR SPEND IN STORE?

Use the calculator app on your phone and add up items as you put them into your trolley.

CLUBCARD MEMBERS CAN USE TESCO SCAN AS YOU SHOP, a free barcode scanning service. It helps you keep track of the cost of your shopping as you go.

IMPROVE YOUR MATHS SKILLS

Try the National Numeracy Challenge at nationalnumeracy. org.uk/challenge/MMJ.

✓ With natural spirulina algae, known for its beneficial impact on intestinal health

✓ With spinach, a natural ingredient contributing to essential minerals

p46

&

Your recipes

GET COOKING

SMALL PLATES & SIDES

Chaat potato salad 23

Corn on the cob with charred spring onion butter 33

English garden ‘guacamole’ 20

Pulled pork scones 23

Smoked Caprese bruschetta 82

Spring onion grilled cheese 56

MEAT & FISH

Creamy meatballs with butter bean mash 50

Fresh tomato linguine with prawns 9

* See tip on recipe for how to make this vegetarian

Harissa wings & houmous 33

Herby fish & butternut squash ‘fries’ 67

Jersey-Royal-topped salmon & spinach pie 11

Lamb & spinach Wellington 20

Mackerel & red lentil fusili with creamy pepper sauce 50

Pesto chicken traybake 58

Piri-piri fish, sweet potato & broccoli traybake 53

Prawn & spring onion Japanesestyle pancake 56

VEGETARIAN & VEGAN

Cheese & chilli jam tortilla 21

Courgette, chickpea & pasta salad 62

Herby green risotto 53 Singapore-style noodles 49

Sticky tofu lettuce cups 12

Taco bean quesadillas 33

Thai red jackfruit curry 46

SWEET TREATS & DRINKS

Cherry Bakewell Swiss roll 40

Honey-glazed peaches with vanilla ice cream 34

Jubilee lemonade jelly 40

No-cook strawberry & cream trifles 7

Rum & ginger punch 26

Shortbread bunting biscuits 28

*

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.

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

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

Alcohol For more information about responsible drinking, visit

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

Thai red jackfruit curry

Cheese

chilli jam tortilla p21

Finest moments

Lunch in the sun

You’ll feel as though you’ve been whisked off to Italy with this quick yet indulgent dish

Smoked Caprese bruschetta

Serves 2

Takes 15 mins

Cost per serve £2.01

Toast 2 slices of Tesco Finest Rye & Mixed Seed Sourdough. Rub one side of each slice with a cut garlic clove and drizzle over 1 tsp Tesco Finest Sicilian Extra-Virgin Olive Oil. Toast 2 tsp pine nuts in a pan over a low heat; set aside. Using a pestle and mortar, bash fve sprigs of Tesco Finest Isabella Basil with a pinch of sea salt to a green paste. Slowly drizzle in 1½ tbsp of the olive oil to make a basil oil. Quarter a 220g pack Tesco Finest Piccobella Tomatoes; put in a mixing bowl with half the basil oil and a pinch of black pepper. Gently toss together. Roughly tear up 80g Tesco Finest Smoked Scamorza Mozzarella and arrange with the tomatoes on the toasts. Scatter the pine nuts on top, then sprinkle over more basil leaves and drizzle with the remaining basil oil to serve.

Each serving contains

of the reference intake. See page 81.

Carbohydrate 23g Protein 16g Fibre 4g

Tesco Finest Isabella Basil Medium Pot, £1.50

Tesco Finest

Tomatoes 220g, £1.70 (77p/100g)

Tesco

200g, £2.50 (£1.25/100g)

Piccobella

Finest Smoked Scamorza Mozzarella