Tesco Magazine - November 2020

Santa...

Write your wish list and make it happen with our Christmas planning special

GE T AHEAD GET

• Edible gifts to make or buy

• Bake your own Christmas cake

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Sweet sensations

Stock up on these family favourites to give and share this Christmas

COLOUR PURPLE

The ultimate gifts for someone you love! The Cadbury’s Dairy Milk Mixed Chocolate Chunks Tin 396g offers the classic taste of Dairy Milk Chocolate all wrapped up in a cool retro tin exclusive to Tesco. The Cadbury’s Dairy Milk Chunk Gift Box 250g is filled with individual parcels of Dairy Milk, crunchy Wholenut and smooth Caramel that are perfect to share this Christmas. See in store for pricing.

UNWRAP THEM

Be sure to have these iconic chocs under the tree. Go for the classic triangular Toblerone Tinys Tin 368g, with a variety of individually wrapped Swiss chocolates with honey and almond nougat in milk, dark and white chocolate. A Toblerone Chocolate Assortment Gift Box 200g Á¸Û 㨠«» ÛãÉ ¸«Â£»» ô«ã¨ new crunchy almond milk chocolates too. See in store for pricing.

GIVE WITH LOVE

Treat that someone special to a box of Ferrero Rocher 300g. Unwrap the foil to discover a whole hazelnut dipped in a ó»óã÷»»«Â£ ôÔÔ «Â crispy wafer, covered in smooth chocolate and sprinkled with »÷¨ÉÔÔ ¨û»ÂèãÛ See in store for pricing.

ONLY AT TESCO

PERFECT PRESENT Last-minute plans? The new Ferrero Collection 135g ¨Û ÷ÉèÉó ô«ã¨ 㨫Âã Ô»«ÂÛ to choose from in 12 chocolates, including the classic Ferrero Rocher, dark chocolate Rondnoir  Y»»É ô«ã¨ ÛÁÉÉã¨ÉÉÂèã»»«Â£Â a whole almond. See in store for pricing.

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A DELICIOUS FREE-FROM TREAT

Make sure no one misses out and pick up these vegan, gluten-, dairy-, egg- and nut-free NOMO Caramel Filled Choc Drops 93g They’re Á ô«ã¨« ÷ ¢¨Éɻ㻻 with smooth vegan caramel. See in store for pricing.

ONLY AT TESCO

TIME TO SHARE

Sharing a tin of Quality Street is a must at Christmas. Hand around this gold Quality Street Tin 800g –uniquely designed for 2020, it makes a great gift – so everyone can pick their favourite. Who took the last purple one?! See in store for pricing.

Hands up if you’re finding it a bit tricky to get organised for Christmas! While this year’s celebrations might be a little different, there’s still one thing we can plan for and that’s making sure you have all your favourite treats lined up. We’ve packed this bonus issue full of tips to help you get ahead, whatever your Christmas looks like. Get cracking and make our freeze-ahead stuffing balls, or the gorgeous gravy you can adapt to suit your centrepiece (p59). Try your hand at making your own Christmas cake (p37) – great as a gift or for the Big Day (decorating tips will be in our December issue). You’ll also find plenty of ideas for treating your family with budget-friendly gifts, as well as new tricks to get that festive feeling at home (p83). Happy planning!

Lauren Rose-Smith, EDITOR

FOODIE GIFTS

These fruity-nutty-chocolatey biscuits – and the other treats on our cover – are ideal buy-ahead gifts. The hard part is not eating them before they get wrapped! Tesco Finest Orange & Maple Florentines 105g, £2.50 (£2.38/100g). I’M

CONTENTS NOVEMBER

55 FOOD

105 Your recipes

All the recipes in this issue

WEEKEND

9 November harvest

Ideas with seasonal produce, including sprouts and walnuts

55 Entertaining

Build your hosting confidence with this helpful dinner menu

68 Easy cocktails

Time to sloe down… with drinks made using this classic gin

106 Finest moments

This boozy caramel latte is the perfect post-walk warmer

EVERYDAY

42 5 for under £25

Reader-approved family meals to serve four, all for under £25

63 5 ingredient

A time-saving dinner created with a handful of ingredients

KNOW-HOW

25 Tips and tricks

Get ahead for Christmas with our quick wins and recipe ideas

37 Step-by-step

Celebrate Stir-up Sunday and start your Christmas cake now

49 Jamie Oliver

Crowd-pleasing dishes you can freeze, ready for the busy hols

64 Focus on: Cheese & wine

Plan a Christmas cheeseboard with these perfect pairings

72 Chef Derek Sarno

Pimp your party with these wicked plant-based buys

74 Too good to waste: Cabbage

Storing and cooking tips to get the most out of cabbage

37

TWO-PART SPECIAL

Turn to p37 for a step-by-step guide to making your own sherry-infused mincemeat and Christmas cake. Don’t miss our December issue for part two, where we’ll show you three fab festive ways to decorate your cake.

SHOPPING

16 Best buys

Products with a festive angle to enjoy now or save for later

DRINKS

67 Best case scenario

Complement festive cheeses with these Tesco Finest wines ONLINE

71 Christmas planning

Get set to order: the Festive Food to Order website is live!

FOR YOU

BEAUTY

95 Winter wellbeing

Feel energised, glowing and positive, inside and out

FASHION

92 Special occasions

Parties might be off but there’s still plenty to dress up for

REAL LIVING

COMMUNITY

40 Over to you

Recipes you’re rating and making, plus your questions answered

101 Community matters

How you can help food banks help those desperately in need

HOME

77 Home accessories

Candles and diffusers to give your home a festive scent

78 Instant updates

Shimmering accessories to add a dash of winter sparkle

81 How to: Decorate a Christmas tree

Why not try something a little bit different this year?

FAMILY

83 Moment makers

Make Christmas special by starting some new traditions

89 Get organised

Count down to Christmas with this helpful calendar

90 Kids’ activity

Keep little ones busy writing their letter to Santa

MONEY

103 Your finances

Be realistic about budgets and enjoy a merrier festive season

CONTRIBUTORS

JAMIE OLIVER

Health ambassador for Tesco

Three fab crowdpleasers to make now and freeze for later, p49 –thanks, Jamie!

DEREK SARNO

Tesco’s director of plant-based innovation

A plant-based Christmas is easy with Derek’s range of party favourites, p72

JAMIE ROBINSON

Tesco’s executive chef, product development

Jamie reveals how Tesco’s Christmas fare will really help you out, p16

The team EDITORIAL Editor Lauren Rose-Smith

Deputy editor Jo Wooderson Food editor

Elli Donajgrodzki Acting food editor Clare Knivett

Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor

Jenny Wackett Writer Bryony Bowie ART

Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer

Sarah Prescott Designer Freddie Stewart

Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White

CONTENT AND PUBLISHING Acting content director Rachael Ashley Food content director

Jenny McIvor Group managing editor Kate Best

Acting group art director Aileen O’Donnell

Acting account director Hannah McDonald

Account manager Renée Lo Account executive

Saadia Osman PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development

director Christina da Silva Global content

director Gina Roughan Global innovation

director Rebekah Billingsley Business

director Kate McLeod Global chief creative

officer Stuart Purcell Marketing director

Derek Harbinson F inancial director Jane Moffett

WITH THANKS TO Nina Christopher, Liz Honour, Lucy Jessop, Rachel Linstead, Andrew Saxton, Sophie Taylor

TESCO Acting head of content Daniel Porter

Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd

Senior campaign manager Rachael Wheatstone

Campaign managers Caroline Dodds, Alex Doyle

Advertising sales manager Tom Glenister

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

IN SEASON

Autumn meets winter with these flavour-packed recipes

Pomegranate

Fabulous for adding

ã£÷

ÔÉÔÛ É¢óÉè

Need to know To remove the seeds, hold pomegranate halves cut-side down over a bowl and bash with a wooden spoon.

POMEGRANATE & ORANGE SORBET

Serves 6

Takes 10 mins, plus cooling and overnight freezing Cost per serve 82p

250g caster sugar

300g pomegranate seeds, plus extra to serve 200ml orange juice (freshly squeezed or from a bottle)

1 lime, juiced

1 Gently heat the caster sugar and 250ml water in a small saucepan, stirring occasionally, until the sugar has dissolved. Bring to the boil then simmer for 3 mins until slightly thickened; remove from the heat.

2 Blitz the pomegranate seeds in a food processor until juiced. Pass through a sieve into a large bowl; you should have around 175ml of liquid. Stir in the orange juice, sugar syrup and lime juice. Leave to cool, then transfer to the fridge for 1 hr.

3 Pour into a freezable container and freeze for 24 hrs. To serve, whizz the frozen mixture in a food processor, scoop into glasses and scatter with extra pomegranate seeds..

Make

Sprouts

These mini brassicas add a great nutty óÉèãÉ«Û¨Û

Need to know Don’t cut a cross in sprouts: it doesn’t help them cook and it turns them mushy.

CREAMY BRUSSELS SPROUTS & BACON RISOTTO

Serves 4

Takes 45 mins

Cost per serve £1.20

1 tbsp olive oil

6 rashers smoked streaky bacon, roughly chopped

É«É»÷¨ÉÔÔ

2 garlic cloves, crushed

2 x 180g packs Brussels sprouts, »÷ Û»«

350g risotto rice

125ml white wine (optional)

2 reduced-salt chicken stock cubes, made up to 1ltr

£ VÁÛ»÷ £ã 30g unsalted butter

1 Heat half the olive oil in a saucepan over a medium heat and fry the bacon for 7-9 mins until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.

2 Add the remaining olive oil and, over a low-medium heat, add the onion to the pan; cook for 5 mins until starting to soften, then add the garlic and cook for another 1 min. Add the sprouts and cook for 3 mins to soften slightly. Transfer Ơ to a plate and set aside.

3 Add the rice and cook for 1 min to toast, then increase the heat to medium and add the white wine, if using. Stir until absorbed, then add a ladleful of stock to the rice and cook, stirring, until absorbed. Repeat, adding a ladleful of stock at a time, for 18-20 mins or until the rice is cooked but still has a little bite. You may not need all the stock.

4 Remove from the heat and stir through the Parmesan and butter; season to taste. Divide between 4 shallow bowls, top with the reserved sprouts and scatter over the bacon to serve.

Each serving contains

Swede

Swedes are sweeter than turnips.

Need to know The larger the Ûôã¨ÛãÉ£ã¨óÉè

SWEDE & SAGE GNOCCHI WITH HAZELNUT PESTO

Serves 4

¢ûèÂÉɸ gnocchi only

Takes 1 hr

Cost per serve £1.07

650g swede, peeled and cut into 3cm dice

50ml extra-virgin olive oil, plus 1 tsp

75g blanched hazelnuts

£ ¢Û¨ Û£ »óÛ»÷¨ÉÔÔ plus extra fried leaves to garnish (optional, see tip below)

£ Ô»«ÂÉè Ô»èÛöã ¢É dusting

70g grated pecorino, plus extra to serve (optional)

For more swede recipes, visit

Á«èÁ££ ÷É»¸

Ω small garlic clove, grated

1 Preheat the oven to gas 6, 200°C, fan 180°C. Boil 500g of the swede ¢ÉÁ«ÂÛ èÂã«» ãÂã¨Â drain and leave to steam for 10 mins.

2 DÂô¨«»Ôèã ã¨Á«Â«Â£ Ûôɸ«Â£ ã÷ÂãÉÛÛ with 1 tsp oil. Roast for 20-25 mins èÂã«» ã£ɻÂã¨Â Ûã Û«YÉÛã 㨨û»ÂèãÛ É ÛÔ㸫£ ã÷ ¢ÉŸÁ«ÂÛ èÂã«»Ô £É»Â ]ãÛ«ãÉÉÉ» ã¨ÂÉ裨»÷¨ÉÔ

3 Using a wooden spoon, pass the É«»Ûôã¨É裨۫ó«ÂãÉ a large mixing bowl and mix with the Û£Éè£ ÔÉ«ÂÉÂ㨠££ ÷É»¸ÛÛÉ >óãÉ Ûã境 Á«ÂÛc¨É裨 ô«»»Öè«ã Û㫸÷èã ã¨ãÛÂ

4 Bring a large pan of slightly salted ôããÉ ã¨É«» h۫£Éè ¨ÂÛÔèã ¨»¢ ã¨É裨 ÉÂãÉ ÉèÛè¢ÂÉ»» Éèã «ÂãÉ ¢ô »É£ ÛèÛ£ÛÉèÂÁ 㨫¸èã «ÂãÉÁ Ô«ÛÂ

transfer to the boiling water. Once 㨣Âɨ«Éã ãÉ ã¨Ûè¢ Éɸ ¢ÉÁ«Âã¨Â ÛÉÉÔ Éèã è۫£ۻÉããÛÔÉÉÂÂãÂÛ¢ to a large mixing bowl with 1 tbsp of the oil. Toss to coat and cover the Éô» ô«ã¨ããÉô» ãÉ ¸Ô ã¨Á warm. Repeat with the remaining É裨«Â£ ãÉ ã¨Éô» É ÉɸYÛ óã¨Éɸ«Â£ ôã 5 D«ö 㨨ÉÔÔ¨û»ÂèãÛ garlic, remaining olive oil and ÔÉ«ÂÉ «ÂÉô»ÛÛÉ »«£¨ã»÷ ]ÔÉÉ Éóã¨Éɸ£Âɨ« and roasted swede, adding a splash É¢Éɸ«Â£ ôãÛã ã ô«ã¨Á» to loosen the pesto. Divide between 4 shallow bowls and top with extra grated pecorino and ¢«Û£»óÛ«¢ ÷Éè »«¸

Each serving contains

of the reference intake. See page 105.

48g Protein 15g Fibre 4g

COOK’S TIP

For crispy fried sage leaves, heat 1 tbsp oil in a pan over a medium heat. Add 12 sage leaves and fry for 15-20 secs until crisp.

Shallots

Sweeter and more delicate than brown

É«ÉÂÛ ã ÷ ã¨Á ¢É ã ãÛ Ô«¸»Û ۫Û

Need to know ]¨»»ÉãÛÉÁÛ Éè ÉÂÂ Û¨Ô ¨»«ÉÂt«ã¨ Û«Á«»óÉèÛ they can often be interchanged.

CARAMELISED SHALLOT & GOAT’S CHEESE CROSTINI

Makes 12

Takes 35 mins

Cost per serve 31p

1 tbsp olive oil

400g shallots, 6 halved, the rest »÷ Û»« 25g unsalted butter

1 white baton, cut into 12 slices £ Ô¸ Ûɢ㠣ÉãÛ¨Û £ ¢Û¨ ã¨÷Á »óÛ Ô«¸

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in an ovenproof frying pan over a Á«èÁ ¨ã»» ã¨Û¨»»ÉãÛ ÛÛÉÂÂÉɸ ¢É10 mins, Û㫫£ ÉÛ«É»»÷ èÂã«» £«Â«£ ãÉÉôÂ㨠èããÂãÂÛ¢ãÉ ã¨Éó 2 Roast for 10 mins, then scoop Éèã ã¨Û»«Û¨»»ÉãÛÂÛã aside. Roast the halved shallots ¢ÉÁ«ÂÛ ÁÉÉèÂã«» £É»Â ÂÁ»«Û]ãÛ« 3 Meanwhile, toast the baton Û»«Û]Ô»«ãã»É¢ 㨠£ÉãÛ¨ÛÉó¨ slice, spoon over the caramelised shallots and ãÉÔ ô«ã¨ ã¨ã¨÷Á»óÛ ÛÛÉ ô«ã¨»¸ ÔÔÔ These crostini can be served warm or cold.

GET AHEAD

Making these for Christmas? The shallots will keep for up to 3 days in the fridge. Serve at room temperature.

Walnuts

Add tangy, earthy notes to rich, savoury dishes

Need to know Keep shelled walnuts in the fridge, or freeze for up to a year.

WALNUT, MUSHROOM & PROSCIUTTO TART

Serves 8

Takes 2 hrs plus chilling and cooling

Cost per serve 72p

75g walnuts, 25g roughly chopped

£ Ô»«ÂÉè Ô»èÛöã ¢ÉèÛã«Â£

100g cold, unsalted butter, cubed

3 medium eggs, plus 1 egg yolk

1 tbsp olive oil

250g pack chestnut mushrooms, sliced

2 garlic cloves, crushed

£ ¢Û¨ ã¨÷Á »óÛ Ô«¸ Ô»èÛ

öã ãÉ £Â«Û¨

150ml single cream

150ml semi-skimmed milk

£ VÁÛ»÷ £ã ÔÉÛ«èããÉ Û»«Û ãÉ «Â ¨»¢

1 Blitz 50g walnuts with the plain Éè«Â¢ÉÉÔÉÛÛÉèÂ㫻»÷ ground, then add the butter. Pulse a few times until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water and pulse again until just combined.

c«Ô Éèã ÉÂãÉ»«£¨ã»÷Éè Ûè¢Â¸Â«÷ ãÉ Á¸ a soft dough. Flatten to a disc, ôÔ «Â»«Â£»ÁÂãÂÛ¢ãÉ the fridge for 30 mins.

2 Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat and cook the mushrooms for 7-10 mins until well browned. Add the garlic and thyme and cook for 1 min. Season lightly and set aside.

3 Roll out the chilled pastry on a »«£¨ã»÷ÉèÛ被ÂãÉ»£ circle about 26cm, then use to line a 22cm tart case. Scrunch up a large piece of baking paper and use

For more walnut recipes, visit

«ã ãÉ »«Âã¨ÔÛã ÷Ûã¨Â»» the tin with baking beans. Blindbake for 15 mins, then remove the beans and paper and bake for 5 mins until the pastry is slightly golden and dry to the touch. Reduce the oven to gas 4, 180°C, fan 160°C. Leave to cool for 20 mins.

4 Beat together the 3 eggs, cream, milk and Parmesan; season. Arrange the mushrooms in the tart case, then pour over the egg mixture. Top with the prosciutto slices, remaining chopped walnuts and extra thyme sprigs. Bake for 35-40 mins until golden and set. Leave to cool for at least 30 mins before serving.

Each serving contains

of the reference intake. See page 105.

COOK’S TIP

Once cooked, slice, then freeze in portions and defrost as and when you need it, for up to 3 months.

EnergyFat SugarsSalt Saturates

Your November wins

Ease into the festive spirit with our favourite get-ahead buys and time-saving dinners

BEHIND THE SCENES WITH JAMIE R

Get the lowdown on the exciting new Christmas ranges from Jamie Robinson, Tesco’s executive chef, product development

This year our party food is all about capturing that gastropub feel and being able to enjoy it in your own home. As well as quintessential British dishes like hog roast in miniature form, we’ve got

modern takes on Indian and East Asian classics. The prawn lollipops are my favourite – super light and fragrant. Most importantly, everything’s bite-sized, so you can have a drink in the other hand!

COFFEE TABLE TREATS

Whoever you’re sharing Christmas with, these are a must

Tesco Finest Maple Nut Selection 225g, £4 (£1.78/100g)

Tesco Finest Spiced Apple Crumble All Butter Shortbread Tin 160g, £4 (£2.50/100g)

Tesco Finest Ruby Chocolate Nut Tray 305g, £6 (£1.97/100g)

(95p/100g)

‘

JAMIE R SAYS

Forest Fruits

Cheesecake 890g, £3 (34p/100g)

Tesco Finest Chocolate & Praline Roulade 525g, £5

SET THE SCENE

Fun ways to start the Christmas countdown

Nice as pie

Have you had your first mince pie of the year yet? For something different, try the Tesco Finest Mince Pie Filled Cookies 180g, £4 (£2.22/100g) – beautiful enough for a gift, or for yourself! Pair with new Tesco Finest Gingerbread Latte Irish Cream Liqueur 70cl, £10* (£1.43/100ml), for a fabulous festive combo.

Early festive favourites

Give toast and jam a deluxe twist by spreading toasted Festive-spiced Apple Pavé 400g, £1.80 (45p/100g), with Tesco Finest Brandy Butter 200g, £2 (£1/100g), and Tesco Finest Plum Conserve 340g, £1.50 (44p/100g)

Lunch wrapped up

Start Christmas sandwich season with a wrap! Part of the £3 Meal Deal

Turkey & Trimmings Wrap, £2.75

CHRISTMAS CLASSICS

g & Chestnut

Chestnut Wrap, £2.75

Turkey Curry & Onion Bhaji Wrap, £2.75

Exclusive Toblerone Advent Calendar 200g, £8 (£4/100g)

*Price

Gingerbread Mix 225g, £1 (44p/100g)

Deluxe Plant Basket, £10 each

GET AHEAD

’Tis (almost) the season: great buys to get you into the Christmas spirit

You’ll be spoiled for choice with 3-for-2 across the whole range of Tesco party food. Stash in the freezer so you’re ready to go! 1 Halloumi Fries 200g, £3 (£1.50/100g) 2 10 Prawn Lollipops 180g, £4 (£2.22/100g) 3 12 BBQ Beef Mac & Cheese Cups 260g, £5 (£1.92/100g) 4 10 Hog Roast Bites with Calvados & Bramley Apple Dip 240g, £4 (£1.67/100g) 5 10 Mini Fisherman’s Pies 160g, £4 (£2.50/100g) 6 12 West Country Cheddar Cheese & Onion Soufflettes 180g, £4 (£2.22/100g)

READY FOR EVERYONE

Gluten-free definitely doesn’t mean flavourfree with the Tesco Finest Free From Christmas Pudding 100g, £1.50.

FOODIE GIFT

The queen of cookery Mary Berry’s new book Simple Comforts, £13, comes with a free matching tea towel –exclusively available at Tesco during November.

FREE TEA TOWEL WHEN YOU BUY THE BOOK

DON’T FORGET THE PETS!

Indulge furry friends with their own festive treats

Macarons for Dogs 8-pack, £2.50 (31p each)

Handmade Mince Pies for Dogs 2-pack, £2.50 (£1.25 each)

Christmas Treats for Cats Tin 200g, £3 (£1.50/100g)

TAKE IT EASY

Simple meal solutions to help you get through winter

PERFECT PASTRY…

Winner, winner, chicken dinner

Cook straight from frozen for a tasty midweek meal in a flash Whip up easy pies and puds with these new ready-rolled pastries.

Large Ready-Rolled Puff Pastry 550g, £1.40 (25p/100g)

Large Ready-Rolled Shortcrust Pastry 550g, £1.40 (25p/100g)

Wholemeal Ready-Rolled Shortcrust Pastry 375g, £1 (27p/100g)

…FAB FILLING

Have a stash of Frozen Berry & Blackcurrant Mix 1kg, £3.50 (35p/100g) , in your freezer to make pies, puddings and crumbles super simple.

Thai Green Chicken Curry 700g, £2.50 (36p/100g)

Chinese Chicken & Prawn Noodles 700g, £2.50 (36p/100g)

Roasted Vegetable Mix 500g, £2 (40p/100g)

4 STEPS TO SAUSAGE CASSOULET

Green Lentils 390g, 55p (14p/100g)

8 British Cumberland Sausages 454g, £1.70 (37p/100g)

Sage 20g, 70p (£3.50/100g)

PURE INDULGENCE

Keep things simple with this stylish sharing platter that’s all about the chocolate. Here’s how to make it really special…

THE DARK ONE

Intensely dark and rich, Green & Black’s 70% Dark Chocolate 90g, £2 (£2.22/100g), is made with 70% organic cocoa solids. Hold a square in your mouth and let it melt – you might experience ÉÁÔ»öóÉèÛ Ûè¨Û«ã㨠÷ ÉÛãÉ ó«»» c ÷ «ã ô«ã¨ Û»«Û É¢ ¢Û¨£ãÉÉÉÛã 㨠Ûôã berry notes) or crunchy hazelnuts.

THE FIERY ONE

Spiced Green & Black’s Ginger Chocolate 90g, £2 (£2.22/100g), uses organic stem ginger for óÉè»Â with soothing sundried cocoa. Pair it with crystallised orange slices to add sweetness: gently heat equal amounts sugar and water until the sugar dissolves. Add very thin orange slices in a single layer; gently simmer for 20 mins or until softened. Toss in more sugar; dry overnight on a lined baking sheet.

NEW WAYS WITH GREEN & BLACK’S

MAKE FILM NIGHT EVEN MORE FUN Serve up squares of your favourite Green & Black’s with marshmallows, red grapes, and salted popcorn topped with grated Green & Black’s Dark Chocolate.

TAKE YOUR ME-TIME SERIOUSLY Make a hot chocolate for one by stirring chopped Green & Black’s Milk Chocolate into gently warmed milk, then add a dash of double cream. Add some chilli for an extra kick.

Made with creamy organic whole milk, Green & Black’s Milk Chocolate 90g, £2 (£2.22/100g), has 37% cocoa solids to give it a sweeter, ÛÁÉÉã¨Â«Û¨ &É Û«ÁÔ» but stylish digestif, serve it with a glass of cÛÉ &«ÂÛãÂÉ Û¨ ÷¢ô»ÁÉÂÛ to add nutty notes for extra depth. but H and let it m

THE SMOOTH ONE

P slices to ad

GET AHEAD

Make up to 2 days ahead and store in the fridge.

Tips and tricks

Kitchen secrets

Take the stress out of festive prep with our shortcuts, get-ahead foodie gifts, and recipes to make now and freeze

Countdown to Christmas

Christmas is just around the corner and although the Big Day could look a little «ã«Âã ã¨«Û ÷ ô¨ãÁ«ÂÛ ã¨ ÛÁ «Û Éè »Éó É¢ ¢ÉÉ ¢Á«»÷ ¢«ÂÛ Â ¢Ûã«ó«ã«Û c¨«Û ÁÉÂ㨠ô £«ó ÷Éè »ÉãÛ É¢ ô÷Û ãÉ £ã «Â 㨠ÛÔ««ã É¢ ã¨«Â£Û »÷ ô¨÷ ÂÉã ô«ã¨«» £«¢ãÛ ¢û¢«Â»÷ Û«Û ãÉ Á¸¨  «ÂÛÔ«ã«É ¢É 㨨«ÛãÁÛ÷ menu. Let’s start celebrating today!

Smoked salmon & beetroot terrine p26

SMOKED SALMON & BEETROOT TERRINE

Serves 8 (as a starter)

Takes 30 mins plus 10 mins on the day

Cost per serve £2.70

vegetable oil, for greasing

2 x 100g packs Tesco Finest smoked salmon with whisky

300g full-fat soft cheese, drained of any excess liquid

2 tsp creamed horseradish sauce

1 lemon, zested, plus a squeeze of lemon juice

60g pack smoked salmon, 40g roughly chopped £¨«óÛ»÷ Û«ÔÔ

130g Tesco Finest juniper & black pepper beetroot, 100g patted dry  㨫»÷ Û»«£ ó ÷»÷ diced

2 x 125g jars Tesco Finest langoustine pâté

1 heaped tbsp capers

a few dill sprigs, leaves picked (optional)

crispbreads, crackers or thinly sliced toast, to serve (optional)

1 Grease a 900g loaf tin and line ô«ã¨Û¨ãÛ É¢»«Â£»Á»ó«Â£ plenty of overhang on all sides. Neatly line the bottom and sides with the 200g Tesco Finest smoked Û»ÁÉÂÛ㫸«Â£ «ã ãÉ ã¨»«Â£»Á (pic A). This will be the top of the «Û¨ÛÉ Á¸Ûèã¨ÂãÂ÷ gaps. Reserve any leftover salmon.

2 Vèã ã¨ÛÉ¢ã¨Û¨ÉÛ«Û¨ lemon juice and half the zest in a

food processor; season. Blitz to ÉÁ«Âã¨Â㨣É裨»÷ chopped smoked salmon and blitz again until just incorporated. Stir through the chives. Spoon into the base of the tin and spread evenly (B).

3 Layer over 100g thinly sliced ãÉÉãÛ»«£¨ã»÷ Éó»Ôԫ£èã not touching the edge of the salmon (C). Spread over both jars É¢ »Â£ÉèÛã«ÂÔãã¨Â carefully fold over any salmon Éó¨Â£Â»» «ÂÂ÷ £ÔÛ ô«ã¨ the remaining salmon (E). Fold Éó㨻«Â£»Á ãÉ Û» 㨠terrine and press down gently to Á¸Ûè«ãÛóÂ&]ãÉ«Â the fridge for up to 2 days.

4 cÉ Û óèÂôÔ ã¨»«Â£»Á and place a serving platter on top of the terrine. Invert to turn Éèã ã¨ã«Âã¨Â¢è»»÷ ÁÉóã¨Á«Â«Â£»«Â£»Á

Spoon over the diced beetroot and Ûããô«ã¨ ã¨ÔÛ«»»Â remaining lemon zest. Serve in Û»«Û ô«ã¨«ÛÔÛ¸Û or thinly sliced toast.

Each serving contains

HOW TO... ASSEMBLE THE TERRINE

Tesco Finest Smoked Scottish Salmon with Whisky 100g*, 4.80

Tesco Finest Langoustine Pâté 125g**, £3.50 (2.80/100g)

Christmas centrepiece

t¨«¨ ÉÂÛ«£¨ã ¢É ÷Éè c¸ Éè Öè«û ãÉ Éèã

When it comes to Christmas dinner, are you a traditionalist?

a) Out with the old, in with the new, I say!

b) It wouldn’t be Christmas without tradition

c) I’d like something classic but not necessarily traditional

How important are the leftovers?

a) It’s more about the main event

b) Who doesn’t like a leftovers sandwich?

c) It’s all about the Boxing Day leftovers!

Are you a confident carver?

a) Keep it simple and stressfree for me

b) I’ll give it a go…

c) Pass my knives!

How much are you looking to spend?

a) Not too crazy on the purse strings, please

b) I don’t want to go overboard, but it is Christmas

c) Happy to push the boat out this year

MOSTLY As Try the Plant Chef Butternut, Mushroom & Chestnut Wreath 400g, £4.50 (£1.13/100g). Serves

2. It’s a vegan centrepiece everyone can enjoy, and it won’t break the bank.

MOSTLY Bs

A traditionalist like you wants the Tesco Finest Free Range Bronze Double-Stuffed Boneless Turkey Breast 2kg, £30 (£15/kg). Serves 8-10.

MOSTLY Cs

Opt for the show-stopping Tesco Finest 30-Day Matured Beef Wing Rib 1.5kg-2.5kg, £37.50-£62.50 (£25/kg). Serves 7-12.

Frozen assets

Bank some festive must-haves in the freezer and give yourself the gift of more time to relax on the big day

Veggie gravy

Serves 8 (makes about 1ltr)

Takes 1 hr 15 mins plus 10 mins on the day

Cost per serve 41p

Heat 1 tbsp olive oil in a large ÛèÔ ÉóÁ«èÁ ¨«£¨ ¨ã £ Ô¸ ¢Éû classic ó£ã»ÛÁ«öÛ»«£»« cloves and the leaves from 10g fresh ÉÛÁ ÷ÉɸÛ㫫£èÂã«» 㨠water has evaporated. Reduce the ¨ãÂÉɸ £Âã»÷ ¢ÉÁ«ÂÛ èÂã«» £É»Â ]ã««ÂãÛÔ É»«óÉ«» then add 50g Ô»«ÂÉèÉɸ Û㫫£¢ÉÁ«ÂÛVÉè«Â 450ml pack cÛÉ &«ÂÛã ó£ã» stock and 1ltr boiling water. Bring to ã¨É«»ã¨Â Û«ÁÁ£Âã»÷ ¢É Á«ÂÛ èÂã«» 㨫¸ÂÛ㫫£ occasionally and scraping up any bits stuck to the pan. Sieve into a ¢ûÔÉÉ¢ÉÂã«Â]ã« through 2 tbsp ô¨É»£«Â ÁèÛã; ÛÛÉÂÉó¢û¢ÉèÔ ãÉ ÁÉÂã¨Ûɨ«»» ¢ÉèÔ ãÉ÷ÛcÉ ÛóÛ»Éô»÷¨ã 㨢ÉÛã gravy and bring to the boil.

Each serving contains

EnergyFat SugarsSalt Saturates

6% 485kJ 117kcal 7g1g4g0.7g 11% 6% 4% 12%

of the reference intake. See page 105.

Carbohydrate 10g Protein 2g Fibre 3g

Jewelled stuffing parcels

Serves 8 (makes 16)

Takes 15 mins plus 25 mins on the day Cost per serve 93p

Éó ãÉ £Û°¢ÂŸ°C. cÂÛ¢ã¨Ûãè£ ãÉÛÁ»» baking dish and bake for 20 mins or èÂã«» ã¨ÔÉÛ«èããÉ «Û«ÛÔ ã¨Ûãè£ «Û »«£¨ã»÷Éô piping hot all the way through (or 71°C internal temperature on a kitchen thermometer). Scatter with öãÔÛ»÷ ãÉ Û ó«¢ ÷Éè »«¸

Each serving contains

EnergyFat SugarsSalt Saturates

694kJ 166kcal 9g3g4g1.3g 13% 13% 5% 21%

Put a 130g pack Tesco Finest  ÷ÔÔ»Ûãè£ Á«ö in a heatproof bowl and add 25g dried cranberries and 40g roughly chopped pistachios. Pour in 170ml boiling water and mix well; rest for 5 mins. Mix through 15g chopped fresh ã »¢ ÔÛ»÷ »óÛ and 200g ÛèÛ£Áã with clean hands; season. Divide into 16 and use wet hands to roll into balls.

Classic Vegetable Base Mix 600g, £1 (17p/100g)

Halve 8 slices of prosciutto and loosely wrap half a slice around ¨ Ûã裻»Â£ÛÔ Ô ãÉ¢ûÔÉÉ¢ Ô»ã Éó»ÉÉÛ»÷ ô«ã¨»«Â£»Á ¢ûèÂã«» ÛÉ»«¨ÛcÂÛ¢ ãÉ¢ûÔÉÉ¢ÉÂã«Â¢ÉèÔ ãÉÁÉÂã¨Û cÉ Û óÔ¨ã ã¨

of the reference intake. See page 105.

Carbohydrate 12g Protein 9g Fibre 2g 8%

WE USED WE USED

Tesco Finest Cranberry & Apple Stuffing Mix 130g, £1.40 (£1.08/100g)

Roll ’n’ slice spiced brandy butter

Serves 10

Takes 20 mins plus 5 mins on the day

Cost per serve 23p

h۫£»ã«ô¨«Û¸ã£ ÛÉ¢ã

unsalted butter£ ««Â£ Ûè£ã¨ûÛã É¢ 1 É£ and a pinch of salt for 5 mins or until Ô»ÂÁ÷ãÛÔ brandy a little at ã«Áã«Â£ ô»»¢ã¨«ã«ÉÂèÂã«» ó ÷ »«£¨ãÂè÷ cÂۢɢ ã¨èãã ãÉÛÔãÉô»ÂÁ«ö «ÂãÛÔ £Éè «ÂÂÁÉÂÉ»»ÉÔÛ É¢ 㨫ÂÂÁÉ butter to the rest and swirl through to marble. Spoon the butter into a log shape in ã¨ÂãÉ¢»£Û¨ã É¢»«Â£»Á YÉ»» èÔÂãô«Ûã ãÉ Û訫»» ¢É¨Û É èÂã«» ÛÉ»«cÉÉãÛÔ£ £É» crunch sprinkles onto a sheet of baking ÔÔYÁÉó㨻«Â£»ÁÂÉ»» ÉÂãÉ ã¨ sprinkles to evenly coat. Wrap in baking ÔÔã¨Â ôÔ «Â»Â»«Â£»Á ÉÔ»«Â ¢û£ &û¢ÉèÔ ãÉÁÉÂã¨Û ¢ÉÛ㠫 㨢«£¢É¨Û cÉ Û ó slice into rounds and melt over warm mince pies or Christmas pudding.

COOK’S TIP

Serve the spiced brandy butter with 6 Mince Pies, 87p (15p each)

FESTIVE FREEZER TIP

Keep a stash of frozen berries or pomegranate seeds in the freezer. You can cook them with a little sugar and spice for a quick trifle filling, or use for a Pavlova topping.

If the mixture is too soft to roll up, chill in the fridge for 10-20 mins to firm up.

GIVE ME MORE! +

Find a festive tear-andshare pastries recipe at âÚÈ âÖÁÚ§Ö

Or simply scan this QR ÈâÈÁâ§ÖªÓ

Each serving contains

of the reference intake. See page 105.

Energy Fat SugarsSalt Saturates

Make now, give later

Get super-organised and rustle up a few easy, homemade foodie gifts

Chai-spiced vodka p34

Winter cranberry syrup p34

COOK’S TIP

Mini

100g, £1.50

If making a double batch of jam, don’t be tempted to cook it all at once: it will take much longer to set and you’ll lose colour and texture.

GIVE ME MORE! +

Find a recipe for chipotle chilli & pineapple chutney at âÚÈÖºªÚ§

Or simply scan this QR ÈâÈÁâ§ÖªÓ

Spiced plum & sloe gin jam p34

Panettone

CHAI-SPICED VODKA

Makes 4 x 250ml bottles

Takes 5 mins plus 1 week infusing Cost per gift £4.55

900ml vodka (from a 1ltr bottle)

150g caster sugar

8 cardamom pods, plus extra to gift 10 black peppercorns

6 whole cloves

1 cinnamon stick, plus extra to gift

1 vanilla pod, halved lengthways 4cm piece ginger, thinly sliced

1 Pour out 100ml vodka, keeping 900ml in the bottle, then use a funnel to pour the sugar into the bottle. Put on the lid and shake vigorously.

2 Lightly crush the cardamom pods with a rolling pin or the side of a knife and add to the bottle with the remaining ingredients. Put the lid back on the bottle; leave in a dark place to infuse for 3 days, shaking daily to help dissolve the sugar.

3 After 3 days, pour everything though a sieve into a jug, remove the ginger, then return the other spices to the bottle with the vodka. Leave for another 4 days in a dark place, shaking each day as before.

4 After a week the sugar should be dissolved and the vodka fragrant. Pour into a jug through a muslinlined sieve to remove the spices; discard these. Decant the óÉè óɸ¸«ÂãÉ«ãÛ bottle to store until ready to give, or divide between smaller sterilised* gifting bottles. Add 3 extra cardamom pods (not crushed) and a cinnamon stick to each bottle just before gifting.

Get ahead Once the spices have been removed it will keep for at least a year, so make as early as you like.

SPICED PLUM & SLOE GIN JAM

Makes 6 x 340g jars Takes 1 hr plus cooling Cost per gift £1.48

1.5kg plums, stoned and roughly chopped

1.5kg granulated sugar

1 tsp ground cinnamon

2 star anise, plus extra for gifting 2 tbsp lemon juice small knob of butter (optional) 75ml sloe gin

1 If you don’t have a sugar thermometer, start by putting 2 saucers in the freezer for testing the jam later.

2 Put the plums in a preserving pan or very wide saucepan with 150ml water. Bring to a simmer, then cook for 5 mins until tender but not too mushy. Stir in the sugar, spices and lemon juice and cook for a few mins more until the sugar has dissolved.

3 Bring to the boil, then boil rapidly for 5-10 mins or until the temperature on a sugar thermometer reads 105°C. If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Wait 20 secs, then push ô«ã¨÷Éè£ «¢«ãô«Â¸»Û 㨠jam is ready. If not, boil for another 2 mins and test again.

4 Remove from the heat and skim É ã¨ ã¨«¸ÛèÁ ]ã« «Â㨠butter, if using, and the sloe gin, then let the jam cool for 15 mins. Ladle into hot, sterilised* jars, adding 1 star anise to each jar. Seal the tops, then leave to cool completely before storing or gifting.

Get ahead The jam will keep for a year in a cool, dark place. Chill once opened.

WINTER CRANBERRY SYRUP

Serves 1 x 330ml bottle Takes 20 mins plus cooling Cost per gift £1.75

1 orange 2 thyme or rosemary sprigs, plus extra to gift (optional) 250g granulated sugar 250g fresh or frozen and defrosted cranberries

1 Use a peeler to pare the zest from the orange in strips, then use a small, sharp knife to cut away as much of the bitter white pith from each piece as you can.

2 Put the peel and the rest of the ingredients in a medium saucepan with 300ml water over a medium heat. Stir occasionally until it starts to simmer, then reduce the heat slightly and bubble gently for 10 mins or until the cranberries are softened but not bursting. If they start to burst, remove from the heat straight away. Set aside, undisturbed, to cool completely.

3 Once cool, pour into a jug through a muslin-lined sieve. Freeze in a freezer-proof container for up to 3 months, or decant into sterilised* gifting bottles and tie a fresh herb sprig to the neck, if you like.

Get ahead Will keep in the fridge for 3 weeks, but you can freeze after making until ready to give, to prolong its life.

Each tbsp contains of the reference intake. See page 105. Carbohydrate 12g Protein 0g Fibre 0g

0% 0% 13% 0%

who’s making a right meal Meet one Shopaholic out of Christmas!

Ipeer in mounting despair at the construction in front of me. It looks nothing like a turkey, it looks like a pile of mushrooms and chickpea our. I rewind the YouTube video – and watch in frustration for the tenth time as the lady says cheerily, ‘Now mould your mixture into drumsticks.’ I’ve tried. But my drumsticks won’t stay as bloody drumsticks.

I stare at my gloopy mess, thinking desperately. Maybe I could use . . . cardboard? I know vegans don’t usually eat cardboard, but it could be like bones, couldn’t it? I could say casually ‘Watch out for the cardboard!’ like you say ‘Watch out for the sh bones!’

I grab an empty loo roll from Minnie’s cra box, and stu it full of mushroom mixture. It doesn’t look anything like a turkey drumstick, but I could . . . paint it, maybe? I reach for Minnie’s bottle of brown poster paint (non- toxic) and a paint brush. I briskly slather on some paint, then put the ‘drumstick’

on a plate and stare at it.

No. I cannot serve ‘painted loo rolls’ as my Christmas vegan option.

My head is all fuzzy from staring at the same YouTube video over and over and I decide I need some fresh air. I’ll go to the supermarket. Maybe I’ll suddenly nd a brand-new range of vegan turkeys for sale, I think in a sudden burst of optimism. I mean, it’s possible, isn’t it?

Christmas cake

It’s Stir-up Sunday on 22 November, so get baking with our how-to guide. Next month we’ll give you some ideas for how to decorate your finished cake!

PX SHERRY, PEAR & STEM

GINGER MINCEMEAT

Makes about 1.6kg (about 6 x 300ml jars)

Takes 20 mins plus cooling

Cost per jar £1.89

125g unsalted butter

200g light brown muscovado sugar

500g pack dried mixed fruit

£ ÷Ûã»»«Û ÛãÁ £«Â£Â»÷ chopped

50g dried cranberries

£¸»ÁÉÂÛ

«ÔÁ ÔÛÉè㣨 peeled, cored and cut into 1cm dice

1 orange, zested and juiced

2 tsp ground cinnamon

2 tsp mixed spice

Ω tsp ground nutmeg

250ml Tesco Finest PX sherry

1 Put all the ingredients except the sherry in a large saucepan. Heat gently until the butter and sugar have melted, then simmer over a low heat, stirring occasionally, for 10 mins. Remove from the heat and set aside to cool completely.

2 Stir through the sherry, then spoon the mincemeat into sterilised jars* and seal tightly. Label and store in a cool, dark place for up to 6 months. Once open, store in the fridge for up to 1 week.

CHRISTMAS CAKE

Serves 16

Takes 3 hrs 10 mins

Cost per serve 81p

¸£ Á«ÂÁãÛ«Ô »¢ã 100g glacé cherries, halved

É£ ûÛã ¶è«Éèã ãÛÔ ¶è«

3 tbsp PX or other sherry, plus extra for feeding £ Û»¢«Û«Â£Éè Ω tsp baking powder

1 tsp mixed spice 100g ground almonds 100g blanched almonds, roughly chopped

4 large eggs, lightly beaten 1 tsp vanilla extract You will also need nonstick baking paper, brown parcel paper, kitchen string

1 Grease a 20cm loose-bottomed round cake tin and line the base and sides with 2 layers of nonstick baking paper. Preheat the oven to £ÛŸ¢Â

2 Spoon the mincemeat into a large mixing bowl and stir in the cherries, orange zest, juice and sherry with a wooden spoon.

3 ]«¢ã «Â ã¨É踫£ ÔÉô and mixed spice, then stir in with the ground and chopped almonds. Stir in the beaten egg and vanilla until well combined, then pour into the prepared tin. Use the back of the spoon to level the top.

4 Wrap a double layer of brown parcel paper around the outside and base of the tin, coming 10cm above the top. Cut a double layer of nonstick baking paper to place

over the top, cutting a 3cm hole in the centre, and rest on top of the tin, inside the parcel paper but not touching the cake mix.

5 Bake on the lowest oven shelf for 2Ω hrs or until a skewer inserted in the centre comes out clean. If it doesn’t, bake for 10-15 mins longer, then test again.

6 Transfer to a wire rack and leave in the tin to cool completely. Remove from the tin and ‘feed’ by piercing several times with a cocktail stick and drizzling over the sherry. Serve straight away, or cover with fresh baking paper, wrap tightly in foil and place in an airtight tin. Store in a cool, dark place for up to 3 months, ‘feeding’ with sherry every fortnight with 2 tbsp more sherry.

Each serving contains

Crazy Jack Organic Flaked Almonds 100g, £2, are organically grown and gently sun-ripened for a distinctive flavour, with no artificial preservatives. Their light, nutty flavour makes them perfect for festive bakes.

ADVERTISEMENT PROMOTION

LUIS PERAL

MAIN RECIPES MIMA SINCLAIR MINCE PIE POPS RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 14 0°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

LINE THE TIN

èã«»Û É¢¸«Â£ ÔÔ ãÉã ã¨Û and place 1 in the tin, Cut a long strip to go around the inside, about 3cm taller than the tin. Make 2-3cm cuts at regular intervals along one side. Place inside the tin, cut£Éô ÛÉ ã¨ÔÛ ¢É» Éó ã¨Û Top with the other circle to secure.

PREPARE FOR BAKING

A double layer of brown parcel paper protects the outside of the cake from cooking too quickly and getting too dark. The hole in the baking paper helps steam escape while baking so the cake bakes rather than ÛãÁÛ¨«óۣɻ«ۨ

TURN MINCEMEAT INTO CAKE MIX

Use a large metal spoon to fold the dry ingredients into the wet ingredients. èã¢ɻ ÁÉã«É «Â£è of 8 should ensure everything is thoroughly incorporated without overmixing.

‘FEED’ THE CAKE

Pierce the cake all over, evenly spacing the holes. Only pierce halfway down so the sherry doesn’t run out the bottom. Slowly drizzle the sherry on top, allowing it to absorb into the cake. If you prefer not to use alcohol, try ã«ÂÛã÷Éè ôÉÂã ÂÛ Áè¨

USE IT UP

MINCEMEAT

1 Give it as a gift. Add a label with what’s in the jar, then pop a bow on the top.

2 Make mince pie pops. Mix mincemeat with orange zest, chopped stem ginger and marzipan. Cut out shortcrust pastry shapes, add a cake pop stick and a heaped tsp mincemeat. Top with pastry, brush with egg and bake until golden. Visit tes.co/mincepiepops for the full recipe.

3 Use it in a Christmas Ôè«Â£Â«Ô ã tes.co/christmaspud.

Over to you

JOIN THE CONVERSATION

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STAR LETTER

instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

Looks like you loved our seasonal recipe for Fig & almond loaf cake featured in our September issue. Here are a few of your fabulous creations…

For a speedy, warming soup that makes use of seasonal ingredients, head to tesco.com/recipes and search for our Pear and broccoli soup. For more fantastic seasonal recipe ideas, turn to p9.

Late summer vibes… Fig & almond loaf from @tescofood magazine @whitealmondsicily

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

I always look forward to the magazine and try never to miss an issue. I love it for the recipes and the inspiration to try a Âô ÔÉ èã c¨«Û ÁÉÂ㨠/ ã« ã¨Û÷Û¨ Ô« «ã ôÛ so easy, and you can hide a lot of good vegetables in the pie! We loved it and we will be making it again. Looking forward to next month’s magazine. Annie, via email

The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco Á£û«ÂÉÁÁè«ã«ÉÂÛ >«Á«ã¸۫]Éèã¨ô¸ ]ã>ÉÂÉ ]]t >ããÛ Á÷«ã for length and clarity. Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 1 December 2020 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 1 December 2025 D¸«Â£Ôè¨Û¢Û¨Û 㨢«ó÷öÔ«÷ Ô«É'«¢ãÛó»è»ÂÛ¨Éè» treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

YOU ASKED, WE ANSWERED!

Wondering what to do with leftover bananas besides banana bread?

Need some tips on achieving perfectly crispy crackling every time? Our food experts host regular Q&A sessions on Instagram. Follow @tescofood to stay up to date.

Plan your Christmas

Introducing our Festive Menu Helper – back for 2020! This amazing online tool will help you put together your perfect festive menu, from a full-on Christmas dinner to the ideal £ ¢ÉÉ ¢É ÛÁ»» £ã¨«Â£ Ô»èÛ ã¨«Â¸Û ãÉ Áã¨

There are recipes as well as time-saving products to buy, covering starters, mains, puddings and party food.

Find it all at realfood.tesco.com/festive-menu-helper.

Need recipe inspiration?

The ‘What can I make with?’ tool suggests recipes based É «Â£«ÂãÛ ÷Éè ¨ó &«Â «ãã ãÛÉ«Ô Â

1

Input any three or more ingredients from your cupboard, fridge or freezer that you’d like your meal to include. What’s new? You can now include ‘must have’ ingredients.

2

SELECT YOUR INGREDIENTS BROWSE THE RECIPE IDEAS COOK UP THE DISHES

Recipes that include your ingredients will appear. What’s new? wÉè ÂÉô»ã by dietary requirements.

3

Click on the recipe that takes your fancy… and get cooking! What’s new? Click ‘clear all’ to start again.

All the recipes you could make with your ingredients 

FOR UNDER

Five reader-approved family recipes for the week, or to make ahead and defrost when things get hectic

Tried

Our tester, Sarah, lives near Manchester with her husband Isaac and three children, Delilah, Arabella and baby Hugo. ‘We really enjoyed the variety of these meals; they made a nice change from our go-to dishes,’ says Sarah. ‘The children were excited to try something new every day, and having the meals planned made our week a lot easier - it meant I wasn’t throwing as much food away at the end of the week too.’

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.

‘These recipes were great for getting the kids to eat extra hidden veg, especially the fishcakes‘ s

5 x DINNERS

4 x SERVINGS

CHANGE IN YOUR POCKET +

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

Products

-

SHOPPING LIST

2 lemons

30g pack fresh coriander

30g pack fresh flat-leaf parsley

1 garlic bulb

60g pack red chillies

100g bunch spring onions

375g pack Nightingale Farms mixed peppers

220g pack Redmere Farms green beans

250g pack baby spinach

250g pack sweet and crunchy salad

1kg pack Redmere Farms onions 4-pack baking potatoes

3 carrots

1 cauliflower

2 sweet potatoes

1 courgette

400g pack Creamfields lighter mature Cheddar

568ml bottle semi-skimmed milk

500g pot Creamfields low-fat natural yogurt

750g pack Willow Farms chicken thighs

681g pack Woodside Farms 12 pork sausages

210g pack Scottish kipper fillets with butter

500g pack Hearty Food Co. penne

1kg pack Grower’s Harvest long-grain rice

3 x 400g tins chopped tomatoes

200g tube tomato purée

500g jar low-fat tikka masala cooking sauce

45g pot Cajun seasoning

400g tin black beans

567g tin Grower’s Harvest new potatoes in water

175g tub golden breadcrumbs

8-pack H.W.Nevill’s wholemeal tortilla wraps

900g pack Grower’s Harvest frozen peas

+ FROM YOUR STORECUPBOARD

Olive oil, plain flour, reduced-salt

chicken stock cubes, vegetable oil

‘This was our favourite! I added extra yogurt for the kids so it wasn’t too spicy‘ y

CHICKEN & BLACK BEAN CHILLI

Serves 4 Takes 45 mins

1 tbsp vegetable oil 750g pack chicken thighs É«ÉÂÛ»÷« ÔÔÔ Û»«

2 tbsp Cajun seasoning ¨«»»«Â»÷« £»«»ÉóÛèÛ¨

1 tbsp tomato purée £ ã«Â¨ÉÔÔ ãÉÁãÉÛ èۻ㨫¸Â Ûãɸè Á èÔ ãÉÁ» £ ã«Â»¸ÂÛ«ÂÛ «Â £ »É£ £«Â« ãÛÔ »Éô ¢ã Âãè» ÷É£è ã £ »«£¨ã¨ £ã Ûԫ£ É«ÉÂÛ Û»« £ ¢Û¨É«ÂÉ裨»÷¨ÉÔÔ

1 Heat the oil in a lidded pan over a medium-high heat. Season the chicken and fry, skin-side down, for 5 mins until crisp. Flip and fry for 2-3 mins more; transfer to a plate.

2 Fry the onions and pepper in the leftover oil for 5 mins, stirring occasionally, then stir in the spice mix, chilli, garlic and tomato purée; cook for 1 min more. Stir in the tomatoes and stock and bring to a simmer. Nestle the chicken back into the sauce with any of its juices. Cover and simmer over a mediumlow heat for 20-25 mins until the chicken is cooked through.

3 Meanwhile, wash the rice and cook to pack instructions; drain.

4 Lift the cooked chicken from the pan and remove the skin and bones, shredding the meat with 2 forks. Stir the meat into the sauce with the beans; simmer for 5 mins to thicken. Season with pepper.

5 Divide the rice between 4 bowls and top with the chilli. Serve with the yogurt, Cheddar, spring onions and coriander. Each serving contains of the reference intake. See page 105.

SAUSAGE & COURGETTE

PASTA BAKE

Serves 4 Takes 55 mins

1Ω tbsp olive oil

8 pork sausages É«É»÷« ÉãÛ Ô»Â £ã £»«»ÉóÛèÛ¨ Éè£ãã £ã

2 tbsp tomato purée £ ã«Â¨ÉÔÔ ãÉÁãÉÛ 350g penne £ ¢Û¨ã »¢ ÔÛ»÷»÷ ¨ÉÔÔ £ »«£¨ã¨ £ã ãÛÔ £É»ÂèÁÛ

1 Heat 1 tbsp oil in a deep frying pan over a medium-high heat and pinch the sausages from their skins into the pan to make small sausagemeat nuggets. Fry, stirring frequently, for 6-8 mins until golden brown.

2 Add the onion and carrot to the pan and fry for 5-6 mins until softened. Add a splash of water,

POTATO, CAULIFLOWER & SPINACH TIKKA MASALA

Serves 4

Takes 40 mins

軫Éô

2 tbsp vegetable oil

£ »É£ £«Â«

É«É»÷¨ÉÔÔ ¨«»»«Â»÷¨ÉÔÔ

£»«»ÉóÛèÛ¨

2 tbsp tomato purée

£ ¶ »Éô ¢ã 㫸¸ ÁÛ»Éɸ«Â£ Ûè

£ ã«Â Âô ÔÉããÉÛ«Â »£ ÉÂÛ ¨»ó

£÷ Ûԫ¨

ãÛÔ »Éô ¢ã Âãè» ÷É£è ã £ ¢Û¨É«Â »óÛ Ô«¸

then stir in the garlic, courgette and tomato purée. Fry for 2-3 mins for the courgette to dry out a little. Tip in the chopped tomatoes, then »» ã¨ã«Â ô«ã¨ ôãÂã¨ã too; season. Simmer for 10-15 mins until the sauce has thickened.

3 Meanwhile, cook the pasta in a pan of boiling salted water for 8 mins; drain well. Preheat the oven to gas 7, 220°C, fan 200°C.

4 Stir the drained pasta into the sauce, along with most of the parsley, and mix well. Tip into a baking dish about 20 x 30cm (make sure it’s freezer-safe if you’re planning to freeze the whole dish).

Scatter with the Cheddar and breadcrumbs, drizzle over Ω tbsp oil, then bake for 15-20 mins until golden and bubbling. Scatter with the remaining parsley to serve.

1 Preheat the grill to high. Break the 軫Éô«ÂãÉ«ãÛ«ûÉãÛ ã¨Û㻸 «ÂãÉÁ Ô«ÛÂ㨠»óÛ «ÂãÉ«ãÛ«ûÛã«ÔÛ c«Ô 㨠ÉãÛÂÛ㻸 ÉÂãÉ»£¸«Â£ ã÷«ûû»ô«ã¨ãÛÔ É«»ÛÛÉ ÂãÉÛÛ ô»» '«»» ¢ÉÁ«ÂÛã¨Â ã¨è»«Éô»óÛãÉÛÛ ó ÷㨫£ ãÉ£ã¨Â£«»» ¢É Á«ÂÛ ÉèÂã«» ã¨è»«Éô«Û ã»óÛ«ÛÔ

2 tÛ¨ 㨫ÂÉɸ ãÉ Ô¸ «ÂÛãèã«ÉÂÛ«Â ô»»

3 DÂô¨«»¨ããÛÔ É«» «Â Ô ¢ ÷«Â£ Ô ÉóÁ«èÁ ¨ãã¨É«É¢ ÷ ¢É Á«ÂÛ èÂã«» £É»ÂÂãÂ]ã« «Â 㨨«»»«Â£»«¢ ÷ ¢ÉÁ«Â ã¨Â Ûã««Â ã¨ãÉÁãÉ Ôè Á» ôãVÉè«Â ã¨ã«¸¸ÁÛ» ÛèÛã««Â ã¨ÔÉããÉÛ ۫ÁÁ¢ÉÁ«ÂÛ 4 ]ã«ã¨Ûԫ¨¨ 軫ÉôÉãÛÂÛ㻸 «ÂãÉ ã¨ è ÷«Â£ÛÔ»Û¨ ÁÉôããÉ »ÉÉÛ «¢ Â]ã«èÂã«» 㨠Ûԫ¨ ô«»ãÛã¨Â Ûô«» «Â 㨠÷É£è ãÂÛããÉó㨫ÛÔ÷ 軫Éô»óÛÂÉ«Â ] óô«ã¨ 㨫

‘

Delicious and simple to make for a midweek meal. Delilah loved the crispy cheese topping‘ g

‘

The children weren’t as keen on this one but my husband and I really enjoyed it. Isaac was surprised how much he liked it, despite it being meat-free

KIPPER FISHCAKES

Serves 4

Takes 35 mins

4 baking potatoes, peeled and roughly chopped

220g pack green beans, trimmed 250g frozen peas

210g pack smoked kippers

250ml semi-skimmed milk ãÛÔ Ô»«ÂÉè Ûԫ£ É«ÉÂÛ»÷ Û»« £ ¢Û¨ã »¢ ÔÛ»÷»÷ chopped

60g golden breadcrumbs

1 tbsp olive oil, plus extra for greasing

1 garlic clove, sliced 125g baby spinach

1 lemon, Ω zested and juiced, Ω cut into wedges

100g low-fat natural yogurt

1 Simmer the potatoes in salted water for 10-12 mins until tender. In a separate pan, boil the green beans for 5 mins, adding the peas for the last 1 min; drain. Preheat the oven to gas 7, 220°C, fan 200°C.

2 Meanwhile, set aside the butter from the kippers, then put them skin-side up in a wide pan so they sit snugly in a single layer. Pour over the milk and place over a low heat. When the milk starts to steam and you see a bubble or two, remove from the heat and leave for 5 mins.

SWEET POTATO & PEPPER ENCHILADAS

Serves 4

Takes 45 mins

2 sweet potatoes (about 400g), diced

2 mixed peppers, diced

2 small onions, diced

2 tbsp olive oil, plus extra for greasing

2 tbsp Cajun seasoning

400g tin chopped tomatoes

Ω-1 red chilli, chopped (to taste)

1 garlic clove, peeled 10g fresh coriander, Ω chopped, Ω leaves picked

4 wholemeal tortilla wraps

120g lighter Cheddar, grated

º lemon, juiced

250g pack sweet and crunchy salad

3 Drain the potatoes; steam-dry for 1 min in a colander. Mash with the reserved butter and 2 tbsp of the poaching milk. Add the spring onions, 50g of the peas, half the ÔÛ»÷ÂÂÉ裨ÉèãÉ Á¸ Ûã«ÁÉè»»Á«öãè«Â 㨠¸«ÔÔÛ¸«ÂãÉ »£Ô«Û removing any skin and bones, and ãÉ ã¨ÁÛ¨'Âã»÷ Á«öã¨Â shape into 8 cakes (100g each).

4 Put the breadcrumbs on a plate ÂÔÛÛ ã¨Û¨¸Û «ÂãÉ ã¨Á to coat. Place on a greased baking tray and drizzle with Ω tbsp oil. Bake for 10-15 mins until crisp.

5 Heat Ω tbsp oil in a frying pan over a medium-low heat and fry the garlic for 2 mins. Toss in the beans, peas and spinach; season with pepper and cook for 1 min until the spinach wilts. Add a squeeze of »ÁÉ ¶è«ÂãÉÛÛ£«Â D«ö 㨠yogurt with the remaining parsley, the lemon zest and remaining juice. Serve the greens and yogurt with ã¨Û¨¸Û»ÁÉ ô£Û

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potatoes, peppers and onions onto a baking tray. Drizzle with 1Ω tbsp oil and 1 tbsp Cajun seasoning, toss to coat, then roast for 20-25 mins until tender and lightly golden.

2 Meanwhile, blitz the tomatoes, chilli, garlic and 1 tbsp Cajun seasoning. Pour into a small saucepan and simmer over a medium heat for 5 mins until thickened slightly.

3 Mix the roasted veg in a bowl with the chopped coriander and half the tomato sauce. Spoon onto the tortilla wraps in a line, then roll up like a fat cigar. Transfer to a greased baking dish about 30 x 20cm (ensure that it’s freezer-safe if you’re planning to freeze) in a single layer and pour over the remaining sauce. Scatter with cheese; bake for 10-15 mins until hot and bubbling.

4 Mix the lemon juice with the remaining Ω tbsp olive oil. Toss through the salad and serve with the enchiladas and coriander leaves.

This was Arabella’s favourite - she really liked the sweet potato. We all love Mexican food, and it was a nice change to have a meat-free option ‘ T ‘ n

USE IT UP

WRAPS

Cut into triangles, brush with oil and sprinkle with salt and paprika. Bake until golden and serve with salsa. to triang

RECIPES

ANNA O’SHEA PHOTOGRAPHY

GARETH MORGANS

FOOD

STYLING

JOY

SKIPPER

PROP STYLING

LUIS PERAL

JAMIE ON healt

Tesco’s health ambassador has three crowd-pleasing dishes you can make ahead and freeze – just in time for the holidays

Hi guys, t»»¢ãô¨«»ô«ÂÉ¢÷ô ourselves just a few short weeks away from the Christmas countdown. Now’s the time to get ourselves kitchen-ready so we’re prepared for a season of festive cheer. With that in mind, I’ve reinvented three comforting crowd-pleasers that can all be prepped ahead or portioned up and stashed in the freezer, ready for when you need a healthy, veg-based meal on the table in no time. Choose from my creamy parsnip pasta (p50) packed with seasonal veg, a pork and squash risotto (p52) ã¨ãÛ ¢è»» É¢óÉèÉÁ÷Éãã£Ô«¨ÉãÔÉã (p51) – you won’t wanna miss them.

For your chance to win a signed copy of Jamie’s new book, 7 Ways, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s exclusive Tesco recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 4 November 2020. Closes 23:55 on 1 December 2020. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

PARSNIP PASTA

Serves 4

Takes 30 mins

Cost per serve 93p

4 parsnips (500g total)

olive oil

50g Parmesan or vegetarian hard cheese

15g fresh thyme

2 leeks

2 garlic cloves

1 fresh red chilli

300g tagliatelle

1 Preheat the oven to gas 4, 180°C, fan 160°C. Trim and peel the parsnips Ûó«Â£ ã¨Ô»ã¨Â»÷ Û»« Toss the peel with 1 tbsp oil and a ԫ¨ É¢»¸ ÔÔÔ]ÔÉèã É ¸«Â£ ã÷£ãÉó£ É¢ 㨠VÁÛ¸¢ÉÁ«ÂÛÉ èÂã«» £É»Â«ÛÔ

2 DÂô¨«»Ô»»£¢÷«Â£ Ô ÉÂÁ«èÁ ¨ã ô«ã¨ãÛÔ É«»Â Ô«¸ «Â ã¨ÛÁ»»ã¨÷Á»óÛ &÷ ¢ÉÁ«Â èÂã«»«ÛÔã¨Â¢è»»÷ ÁÉóãÉ ¸«ã¨Â ÔÔãÉ«Â 3 c«Á¨»óôۨ»÷ Û»«ã¨ »¸ÛԻ»÷ Û»«ã¨£»« »÷ Û»«ã¨¨«»»« Vèã ã¨Ô ¸ ÉÂÁ«èÁ »Éô ¨ã ô«ã¨ ãÛÔ É»«óÉ«»ÂÉɸ 㨻¸Û £»«¨«»»«ÂÁ«Â«Â£ ã¨÷Á leaves with a splash of water and the lid on for 7 mins. Add the parsnips to ã¨ÔÂÉóÂÉɸ ¢É¢è㨠Á«ÂÛÉèÂã«» ÛÉ¢ãÂÛôã 4 DÂô¨«»Éɸ ã¨ã£»«ã»» ãÉ Ô¸ «ÂÛãèã«ÉÂÛã¨Â«Â Û ó«Â£Áè£¢è» É¢Éɸ«Â£ ôã ã¨ÔÛãÂÉɸ«Â£ ôã ãÉ ã¨Éɸó£Â£ã«Â 㨠remaining Parmesan. Mix well over 㨨ã èÂã«» ã¨Ûè«Û Û«»¸÷ Áè»Û«]ÛÉÂã¨Â«ó« between bowls and top with the «ÛÔ÷ ÔÛÂ«Ô Ô»«Â£ÛÂã¨÷Á »óÛ >Éó»÷ ô«ã¨«ÛÔ Û»

Each serving contains

of the reference intake. See page 105.

Carbohydrate 74.7g Protein 21.0g Fibre 9.8g Source of folic acid, which supports the reduction of tiredness and fatigue

Mixing a little of the cooking water with the cheese creates a wonderfully creamy sauce in this midweek pasta dish

why jamie loves it

EnergyFat SugarsSalt Saturates

COTTAGE PIE HOTPOT

If you love a comforting hotpot, this phenomenal meat-free version will blow your mind. why jamie loves it

Serves 6 gluten-free and vegan without Worcestershire sauce

Takes 1 hr 30 mins

Cost per serve 74p

3 onions

olive oil

15g fresh thyme

500g mushrooms

300g red split lentils

1.2ltrs organic vegetable stock

2 tsp Worcestershire sauce

750g Maris Piper potatoes

100g kale

1 V»Â»÷¨ÉÔ ã¨É«ÉÂÛ V»Á«èÁ¨«£¨ Û«¢ ÷«Â£ Ô ÉÂÁ«èÁ ¨ã ô«ã¨ãÛÔ É«»ã¨É«ÉÂÛÔ«¸ «Â ¨»¢ 㨠ã¨÷Á»óÛÂÉɸ ¢ÉÁ«ÂÛ ÉèÂã«» ÛÉ¢ãÂ

2 ]è»÷¨ÉÔ ã¨ ÁèÛ¨ÉÉÁÛã¨ÂãÉ ã¨Ô Éɸ ¢ÉÁ«ÂÛã¨Â Ûã««Â ã¨

BATCH-COOK BEAUTIES

I’m never without these fail-safe staples in my freezer when things get busy

FEELING CHILLI

»Âã«»Ûã¨Ûãɸ«Â£ ãÉ ã¨É«»ã¨Âè㨨ã ÂÛ«ÁÁ¢ÉÁ«ÂÛÉèÂã«» the lentils are soft. Add the tÉÛãÛ¨«ÛèÂÛÛÉ to taste.

3 V¨ã ã¨Éó ãÉ £Û ¢ÂŸ]èã¨ÔÉããÉÛ»÷ Û»««ÂãÉÁÁ 㨫¸ÉèÂÛ ãÉÛÛ ô«ã¨ãÛÔ É«»Âԫ¨ É¢ salt and pepper.

4 c㨸»«ÂãÉ ã¨»Âã«» Ô «Û«Â£Â÷ ôÉÉ÷ Û㻸Û give it a good stir. Remove from the ¨ã£ã¨ÔÉããÉ Û»«Û on top of the lentils, overlapping ã¨Á Û»«£¨ã»÷»óÁ £Ô at the edge and a small hole in the ÂããÉ »ã ã¨ÛãÁÛÔ VèÛ¨ ã¨Á«Â«Â£ ã¨÷Á«ÂãÉ ã¨ Âã» ¨É»

5 ¸«Â ã¨Éó ¢ÉÁ«ÂÛ èÂã«» £É»ÂÂ軫£»««ÉèÛ served with steamed seasonal veg. Each serving contains

of the reference intake. See page 105. Carbohydrate 54.9g Protein 19.1g Fibre 9.5g High in protein, which supports the maintenance of muscle mass

A batch-cook classic for a reason, veggie chilli is a superversatile meal to have stacked up in the freezer. Fill jacket spuds; stuff into wraps; or spoon over tortilla chips, sprinkle with cheese and grill for post-pub nachos.

SOUPER VEG

One of the all-time freezer faves, whip up a batch of soup using any veg you’ve got to hand. Chuck in pasta, pulses or leftover roast meat and freeze flat in reusable freezer bags to save that all-important freezer space.

THE BIG TOM

Batch up basic or veg-packed tomato sauce to use in stews, casseroles, pasta dishes and pizzas.

PORK & SQUASH RISOTTO

Roasting the squash brings out its nutty sweetness – you’ll love ã¨óÉèÉÁ«Âã«ÉÂÛ «Â ã¨«Û Á÷«ÛÉããÉ why jamie loves it

Serves 6

Takes 1 hr

Cost per serve £1

1 butternut squash (1kg)

olive oil

1 Preheat the oven to gas 4, 180°C, fan 160°C. Wash the squash, then chop into 1cm chunks, discarding the seeds. Spread out in an even layer on a baking tray, drizzle with 1 tbsp oil, season with black pepper and roast for 30 mins, or until soft and sweet.

jamie’s tip

Stuff any leftovers into peppers, grate over more Parmesan and bake.

the rice and toast for 2 mins, then add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16-18 mins.

2ltrs chicken or vegetable stock

30g fresh sage

200g higher-welfare pork mince

2 heaped tsp fennel seeds

1 tsp dried chilli flakes

2 onions

500g arborio risotto rice

60g Parmesan

2 Meanwhile, gently heat the stock in a large pan on a low heat. Pick the sage leaves into a large highsided pan on a medium–high heat with 1 tbsp oil. Crisp up for 45 secs, then remove to kitchen paper to drain. Add the pork mince, breaking it up with a wooden spoon along with the fennel seeds and chilli and cook for 5 mins, or until golden and crisp, stirring regularly while you Ի»÷¨ÉÔ ã¨ É«ÉÂÛ

3 Add the onion to the pan, reduce the heat to medium-low and cook for 10 mins, stirring regularly. Stir in

4 Stir in most of the cooked squash, using the back of a wooden spoon ãÉ ÛÖèÛ¨ ÛÉÁ É¢ «ã»÷ £ã «Â ÁÉÛã É¢ 㨠VÁÛ» ladleful of stock, then cover with a lid and let the risotto relax for Á«ÂÛ ] ó ô«ã¨Â» £ã«Â£ É¢ Parmesan, a few chunks of roasted squash and the crispy sage.

Each serving contains

of the reference intake. See page 105.

Carbohydrate 90.4g Protein 26.3g Fibre 5.2g Source of protein, which supports the maintenance of muscle mass

wih Mix up Midwek

ingre dients ONE pot

FEED THE FAMILY FOR LESS THIS AUTUMN

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Entertaining

Bring some festive cheer to friends or family with this indulgent menu for six

CHEAT IT

FROZEN PRAWNS

Use 12 frozen Salt & Pepper Prawns 132g, £2.50 (£1.89/100g), and grate over Parmesan.

Prawn Caesar salad p56

PRAWN CAESAR SALAD

Serves 6

Takes 30 mins

Cost per serve £2.75

ãÛÔ Ô»«ÂÉè

»£££ã 70g panko breadcrumbs

1 tsp ground black pepper

£ VÁÛ»÷ £ã

ö£ Ô¸Û ¢ÉûÂôÂ

Ô» ¸«Â£ ÔôÂÛ¢ÉÛã

180g pack Tesco Finest smoked pancetta rashers

2 x 60g bags rocket leaves

£ Ô¸¨«É ÷ »óÛ ÛÔã

For the dressing ¨Éó÷»»ãÛ

Ω tsp Dijon mustard

£ ¢Û¨ ÔÛ»÷ »óÛ Ô«¸

£ ¢Û¨¨«óÛ Û«ÔÔ

»ÁÉ ¶è«

£ '¸ Ûã÷» ÷É£è ã

1 Preheat the oven to gas 6, 200°C, ¢ÂŸVèã ã¨É裣 «Â ÛÔãÉô»Û D«ö 㨠breadcrumbs, black pepper and 45g Parmesan in another bowl.

2 >«Â¸«Â£ Û¨ã ô«ã¨ ÂÉÂÛ㫸 baking paper. Dip the prawns into ã¨Éè¢É»»Éô÷ 㨣£Â then the breadcrumbs, making sure they are fully coated. Transfer to the baking sheet and bake for 20 mins or until crisp and golden.

3 Meanwhile, place the pancetta rashers in a single layer on another lined baking sheet; bake for 15 mins until crisp and golden.

4 Meanwhile, prepare the salad. Blitz the dressing ingredients in a food processor with the remaining Parmesan; set aside. Divide the rocket and chicory between 6 plates. Top with the pancetta and prawns and drizzle over the sauce to serve.

CHRISTMAS CRACKER BEEF WELLINGTON

Serves 6 freeze uncooked, assembled Wellington Takes 1 hr 15 mins plus chilling and resting Cost per serve £4.42

5g dried porcini mushrooms

2 tbsp olive oil £¢»»ãÉ¢ó ô«ã¨ about 8cm)

£ Û¨»»ÉãÛ»÷¨ÉÔÔ £»«»ÉóÛ»÷¨ÉÔÔ £ ôãÛÛ £ VÁÛ £ã 30g panko breadcrumbs Ô»«ÂÉè ¢ÉèÛã«Â£ £ Ô¸÷É»» »«£¨ã Ôè ÔÛã ÷ ££ã ãÛÔ ÔÉÔÔ÷ ÛÛ

1 Blitz the porcini mushrooms in a ¢ÉÉÔÉÛÛÉãÉ ¢ÉÁÂèÛã Season, then stir in 1 tbsp olive oil; èã¨ÔÛã»» Éó㨢»»ã

2 Heat a frying pan over a mediumhigh heat and sear the beef for 6-8 mins, turning often to make sure you colour it all over. Set aside to cool completely while you ÔÔ㨻»«Â£

3 Heat the remaining oil in the same pan and cook the shallots and garlic over a medium heat for 3 mins. Add the watercress and stir until it wilts. Transfer to a food processor with the Parmesan and breadcrumbs; pulse until combined.

4 Roll out the pastry on a lightly ÉèÛè¢ãÉöÁ making sure it’s big enough to fully surround the beef. With a long side facing you, spread the watercress Á«öãèÉÛÛ ã¨Á«»ã¨«É¢ the pastry, leaving a 3cm border at the long edges and 12cm at the short edges. Place the beef at ã¨ÉããÉÁ É¢ ã¨ôãÛÛ Á«ö and brush the uncovered pastry with some of the beaten egg.

5 Roll up the pastry wth the beef inside, pressing where the pastry meets to seal it, then transfer to a lined baking tray, with the seal at the bottom. Pinch and twist the ends of the pastry to form a cracker shape, then brush all over with egg. Trim 1-2cm from the ends ÂÉ»» ã¨ÉèãÛèÛèãã ãÉèã Éèã ÛÂÉô¸Û¨ÔÛã¨Â stick them onto the Wellington. Brush again with egg and sprinkle the poppy seeds over the centre. Chill for 30 mins.

6 Preheat the oven to gas 7, 220°C, fan 200°C, and put a large baking sheet in the oven to heat up. Place the beef Wellington tray on top of the baking sheet, then bake for 15 mins. Reduce the oven temperature to gas 6, 200°C, fan 180°C and cook for another 20 mins for medium rare (or 25-30 mins for medium) until the pastry is Ôè£ɻÂ>óãÉÛã for 20 mins before slicing.

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

38g Protein 35g Fibre 2g

CHEAT IT

PESTO

Swap the watercress mix for Green Pesto 190g, 90p (47p/100g).

COOK’S

TIP

COOK’S TIP

You can use any red wine you have to make the gravy.

The veg can be roasted while the beef Wellington is resting.

WINE MATCH

Dark Horse Merlot, £8.50*, is a crafted, well-balanced, mediumbodied wine with notes of dark berry.

* Price excludes Scotland and Wales

ROASTED KALE & BROCCOLI

Serves 6

Takes 25 mins

Cost per serve 33p

1 head of broccoli (about 500g), èã«ÂãÉÛÁ»» ÉãÛ

1 tbsp vegetable oil

180g pack curly kale

£ ¸»ÁÉÂÛ 40g unsalted butter

£»«»ÉóÛ»÷ ¨ÉÔÔ

6 thyme sprigs, leaves picked

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli on a baking sheet and toss with half the oil; season. Roast for 20 mins.

2 Meanwhile, put the kale on a separate baking sheet and toss with the remaining oil; season. Put in the oven for the last 8 mins of the broccoli’s cooking time to crisp. Transfer the kale and broccoli to a serving dish and set aside.

3 Heat a small frying pan over a high heat and toast the almonds for 1-2 mins until golden. Transfer to a bowl, lightly crush and set aside. Add the butter to the pan and melt over a low heat, then cook for 4-5 mins until the butter turns golden. Add the garlic and thyme and remove from the heat. Pour over the roasted veg and scatter with the almonds.

Energy Fat SugarsSalt Saturates

6% 521kJ 125kcal 10g4g2g0.4g 14% 20% 2% 7%

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

Carbohydrate 4g Protein 5g Fibre 4g

1 of your 5-a-day; High in vitamin C

POTATO & CELERIAC MASH

Serves 6

Takes 25 mins

Cost per serve 47p

1.2kg Maris Piper potatoes, peeled and cut into 2.5cm chunks

500g celeriac, peeled and cut into 2cm chunks

1 garlic clove, peeled 75g 50% less fat crème fraîche

£ÔÉ«ÂÉ»÷£ã 6 thyme sprigs, leaves picked, plus extra to serve

Put the potato, celeriac and garlic in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 12-15 mins until tender. Drain well, then season and pulse in a food processor (or mash) until puréed with the crème fraîche, pecorino and thyme. Sprinkle with extra thyme leaves to serve.

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

2 tsp redcurrant jelly

200ml Merlot, or other red wine

1 tsp English mustard ãÛÔÔ»«Â Éè 450ml pack Tesco Finest beef stock

1 Heat the oil in a saucepan over a medium heat and cook the shallots and thyme for 5 mins or until softened. Add the redcurrant jelly, cook for 2 mins more, then pour in the wine and simmer for 5 mins.

Carbohydrate 37g Protein 8g Fibre 3g

1 of your 5-a-day; source of folic acid 11% 931kJ 221kcal 5g3g3g0.5g 7% 15% 4% 9%

MERLOT & REDCURRANT GRAVY

Serves 6

Takes 20 mins

Cost per serve 53p

Ω tbsp olive oil £Û¨»»ÉãÛ»÷ ¨ÉÔÔ 6 thyme sprigs

2 t¨«Û¸ «Â ã¨ÁèÛãÂÉè until smooth. Simmer for 2 mins more, then slowly whisk in the stock. Simmer for 5 mins, season to taste, then pour through a sieve or strainer and transfer to a serving jug.

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

Energy Fat SugarsSalt Saturates

Carbohydrate 3g Protein 5g Fibre 0g High in protein 4% 304kJ 73kcal 2g1g2g0.6g 2% 3% 2% 9%

MERINGUES WITH PEARS & SPICED CHOCOLATE CARAMEL SAUCE

Serves 6

Takes 1 hr 30 mins plus cooling

Cost per serve 86p

4 medium egg whites

270g light brown sugar

4 Conference pears, peeled, cored and sliced

50g pecans, toasted and chopped

For the chocolate caramel sauce

125ml whipping cream

1 cinnamon stick

pinch of nutmeg

1 clove

1 star anise

£¸¨ÉÉ»ã»÷¨ÉÔÔ 70g unsalted butter

1 Preheat the oven to gas 1, 140°C, fan 120°C and line a large baking tray with nonstick baking paper. Whisk the egg whites in a large bowl with an electric whisk for 3-4 mins èÂã«» Ûã«Ô¸Û ¢ÉÁ£ sugar, a spoonful at a time, whisking ¸ ãÉ Ûã«Ô¸Û¢ã¨ addition. Continue until all the sugar has been incorporated, then whisk for another 3 mins or until Ûã«Â£»ÉÛÛ÷

2 Divide the mixture into 6 x 8-10cm rounds on the baking tray, leaving space between each. Create a hollow in the middle of each one with the back of a spoon. Bake for 1 hr 15 mins, then turn the Éó ɻó«Â£ ã¨Á«Â£èÛ inside with the door ajar. Leave to cool for 1-2 hrs.

3 Meanwhile, heat the cream in a small pan with the spices until steaming; don’t let it boil. Remove from the heat and set aside to infuse for 30 mins. Strain and discard the spices, then pour the cream back into the pan with the chocolate, 50g butter and the remaining 50g sugar. Stir over a low heat for 3-4 mins until the sugar has dissolved; bring to a gentle

simmer, then remove from the heat.

4 Melt 10g butter in a frying pan over a medium-high heat and cook half the pear slices for 2-3 mins each side until golden. Transfer to a plate and repeat with the remaining pears, adding another 10g butter.

5 Place the meringues on serving plates, spoon on some chocolate sauce and top with the caramelised pears. Drizzle over more sauce and scatter with the pecans to serve.

Each serving

of the reference

CHEAT IT

MERINGUE

Use 8 Tesco Finest Meringue Nests, £1.60 (20p/each), and Tesco Finest Belgian Chocolate Sauce 250g, £2 (80p/100g)

INKJET PRINTER CARTRIDGES

Don’t

forget to recycle your used cartridges

Collect up to 125 Clubcard points or donate up to £1.25 to Tesco Charity Partners*

Pick up your FREEPOST envelope in store or visit our website to download the free label &ÉcÛÛãɨ¸ «¢ ÷Éèã«£Ö軫ÛÂãÉ ÉÂÁ ã¨ÂèÁÉ¢»èVÉ«ÂãÛó«»»Ô»Ûó«Û«ã ôôô ã¨÷»«Â£¢ãÉ÷ÉÁãÛÉ

All donations will be shared equally between, The British Diabetic Association operating as Diabetes UK, a charity registered in England and Wales (no. 215199) and in Scotland (no. SC039136), British Heart Foundation, a registered charity in England and Wales (no. 225971) and in Scotland (no. SC039426) and Cancer Research UK, a registered charity in England and Wales (1089464), Scotland (SC041666) and the Isle of Man (1103).

Only at

Time-savers

INGREDIENT

Dinners that take the effort out of cooking, meaning less time in the kitchen

Roast salmon with butternut houmous mash

Serves 2

Takes 35 mins

Cost per serve £3.59

Preheat the oven to gas 6, 200°C, fan 180°C. Spread out a 350g pack Butternut Squash & Sweet Potato (cut to 3cm pieces if large) in the middle of a roasting tray and drizzle with 2 tbsp olive oil. Season, then roast for 15 mins. Toss well, then add a 120g pack Tenderstem Broccoli Tips (to one side of the squash and sweet potato) and toss in the oil. Place a 260g pack Boneless Salmon Fillets on the other side of the tray and return to the Éó ¢ÉÁ«ÂÛ ÉèÂã«» ã¨Û¨ «Û cooked through and the veg is tender. Mash the butternut mix until smooth, then stir through 50g Houmous. Spoon the mash onto plates, top with the broccoli and salmon, then scatter each with 2 tsp Pomegranate seeds to serve.

the reference intake. See page 105.

EnergyFat SugarsSalt Saturates

Focus on

Cheese & wine

Plan your Christmas cheeseboard and the perfect matching wines

HOW TO SERVE

Unwrap your cheese and remove it from the fridge an hour before serving to bring to room temperature. Serve each cheese with its own knife.

STILTON

This British classic is expertly aged and infused with port for a deliciously fruity festive twist. Its crumbly, creamy texture is a winner, and a must-have for any cheeseboard.

Port-Infused Stilton 250g, £3 (£1.20/100g)

TRY WITH Tesco Finest 10 Year Old Tawny Port, £12*

BUILD A CHEESEBOARD

Consider variation and try to include one hard cheese, one soft and one tangy. Pair with fruit and chutneys, or olives and snacking meats.

CHEDDAR & RED LEICESTER

This moreish star is layered with mature ¨Â »Áɨ«»»«óÉè Red Leicester cheese: the combination works perfectly. Cheddar & Red Leicester with Chilli Star 250g, £2.50 (£1/100g)

TRY WITH Tesco Finest Argentinian Malbec, £8*

*Prices exclude Scotland and Wales

WORDS

JENNY IGGELDEN

BRIE

No cheeseboard is complete without an oozy soft cheese. Delicate and creamy with a soft, bloomy rind, this one also boasts ¨«Â »÷É¢ ãè Tesco Finest French Brie ô«ã¨ cè£ (£1.85/100g)

TRY WITH Tesco Finest Premier Cru Brut Champagne, £20*

WENSLEYDALE

Creamy, crumbly Wensleydale is blended with tangy dried cranberries for a cheeseboard family favourite. Wensleydale Cranberry Truckle 100g, £1

TRY WITH Tesco Finest Provence Rosé, £9*

SMOKED CHEESE Gently smoked over beechwood ¨«ÔÛ ¢É»«ã«ۨ ã¨«Û cheese is great with wheat crackers and red onion chutney. Beechwood Smoked Cheese 300g, £2.50 (83p/100g)

TRY WITH Tesco Finest Marlborough Pinot Noir, £8*

GOAT’S CHEESE

Creamy with a citrus kick, this tangy cheese pairs perfectly with a fruity chutney. Tesco

F inest Kidderton

Ash Goat’s Cheese 150g, £3 (£2/100g)

TRY WITH Tesco Finest Marlborough

Sauvignon Blanc, £8*

Turn over for your perfect wine matches

1 FOR SMOKED CHEESE

A hint of spice along with juicy, dark ¢è«ãóÉè Á¸ ã¨«Û »«£¨ã ô«Â «» Á㨠¢É ãè¸÷Û well as the cheeseboard. Finest Marlborough Pinot Noir, £9

2 FOR WENSLEYDALE

With notes of strawberries, stone fruit and redcurrants, this rosé also pairs well with¢Ûã«óÛ¢ÉÉ starter. Finest Provence Rosé, £9

Wine pairing

3 FOR STILTON c¨«Û ÛÁÉÉ㨠Á»»Éô ÔÉ ã ô«ã¨ «ãÛ ôÁ«Â£óÉèÛ É¢« ¢è«ã toasted nuts and butterscotch, Û¨Éè» Û ó¨«»» Finest 10 Year Old Tawny Port, £12

4 FOR FULL-FLAVOURED HARD CHEESES t«ã¨ »÷Û É¢»¸ ÷ Ô»èÁ blueberry, along with a touch of white pepper, this popular red can

Ûã èÔ ãÉ ¢è»»óÉè¨ÛÛ Finest Argentinian Malbec, £8

5 FOR BRIE

This elegant bubbly has notes of citrus, green apple and brioche. Finest Premier Cru Champagne, £20

6 FOR GOAT’S CHEESE c¨óÉèÛ ¨É¢ £ÉÉÛ ÷ passion fruit suit soft cheeses. Finest Marlborough Sauvignon Blanc, £8

Easy cocktails

Sloe good

Whether it’s a gift or you’re treating yourself, make the most of a special bottle of sloe gin

Sloe gin Negroni

Serves 4

Takes 5 mins Cost per serve £1.41

Pour 100ml each sloe gin, extra-dry vermouth and Campari into a jug with plenty of ice cubes and a sprig of thyme; mix well until the jug feels cold. Strain into 4 tumblers »»ô«ã¨ «'«ۨ ô«ã¨ 㨫 ۻ«Û É¢ blood orange and thyme sprigs.

Each serving contains

0% 0% 21% 0%

of the reference intake. See page 105. Carbohydrate 19g Protein 0g Fibre 1g

Sloe gin Royale

Serves 4

Takes 5 mins Cost per serve £1.27

Put 1Ω tbsp sloe gin in the bottom of each of ¨ÁÔ£ÂèãÛ ÉÉèÔ£»ÛÛÛÂãÉÔ up with prosecco. Garnish with a fresh or frozen blackberry and a fresh basil leaf.

Each serving contains of the reference intake. See page 105. Carbohydrate 8g Protein 0g Fibre 0g

0% 0% 9% 0%

WE USED

Tesco Finest The Melodist Sloe Gin 70cl, £17 (£24.29/ltr)

Raise a glass

Get set for the festive season with these perfect food and drink pairings

LOVELY BUBBLY

Make a toast with bubbly and delicious Yellow Tail Bubbles Rosé 75cl, £10, from South Eastern Australia. This sparkling rosé ¨Û ÛÉ¢ãÉ»ÉÁ ô«ã¨ ÂÉãÛ É¢ strawberry, cherry and a twist of lemon. It’s lovely just on its own, but works really well ô«ã¨Û¨Â Û¢ÉÉ ãÉÉ É ÷Éè ¢óÉè«ã fruity dessert.

Pair & share We’ve served it chilled with these simple party canapés: smoked salmon blinis with crème fraîche and dill.

RUBY RED

Pick up a bottle of Yellow Tail Shiraz 75cl, £7, this Christmas.

This rich, smooth red has blackberry and cherry óÉèÛÔ»èÛ Ûè㻨«ÂãÛ of liquorice and spice.

Pair & share It’s a robust partner to a festive cheeseboard piled high with grapes, chutneys and crackers, or if you aren’t having turkey, serve it with roast beef or lamb and all the trimmings.

FRESH FLAVOUR

Don’t forget easydrinking white wines this year, like Yellow Tail Pinot Grigio 75cl, £7. It’s such a good all-rounder: zesty pear, green apple and passion fruit combine to give it a bright and breezy taste that’s hard to beat.

Pair & share Reach for it on Boxing Day if you’re serving leftover turkey or something »«£¨ã Ûè¨ÛÛ¨ or a colourful salad.

ADVERTISEMENT PROMOTION

Magic touch

Sipping is believing with these rich, full-bodied reds – enchanting partners to your Christmas feast

PREPARE TO BE AMAZED

The deep purple colour and rich aromas of raspberries and dark cherries in The Magic Box Spectacular Shiraz 75cl, £9, will leave you spellbound. This soft yet full-bodied South Eastern Australian shiraz also has notes of pepper, vanilla and caramel, giving it a ÉÁÔ»ö«ۨ V« «ã ô«ã¨É»óÉèÛ »«¸ beef brisket or braised ribs.

MINI MARVELS

Try these full-bodied fruity reds with mini toad-in-the-hole canapés. Find the recipe at tesco. com/recipes

NO ILLUSION

New to the shelves this autumn, The Magic Box Amazing Cabernet 75cl, £9, has aromas of blackberry and dark plum. It’s a South Eastern Australian number with a fruity «ۨ»Â ô«ã¨ hints of vanilla and mocha. Savour it with slow-roasted lamb, earthy root veg or tomato pasta sauces.

1

Visit tesco.com/festive-food now to browse the complete range of products. You can also pick up a copy of the Festive Food to Order brochure in selected stores.

2

Choose whether you’d like your order delivered to your home, or use Click+Collect. Select your slot.

Delivery Saver customers can order from 7am on 13 November; all other customers can place their order from 7am on 20 November. Orders close for everyone at 11.45pm on 14 December.

3

Add your Festive Food to Order items to your basket alongside your regular online shop. To secure your delivery slot, remember to check out within two hours of selecting it. Once you’ve done this, you can add to and amend the Festive Food to Order products in your order right up until 11.45pm on 14 December.

STORE NOW!

Home delivery orders will be delivered between 20 and 23 December*. Click+Collect orders can be collected between 20 and 23 December.

Derek Sarno

LIVING ON THE VEG

Recreate the Christmas party feeling at home with Derek Sarno’s plant-based stars

DEREK SAYS

‘

Our new plantbased foods are delicious enough for meat-eaters too, so hosts can relax knowing there are options for everyone

‘

Derek Sarno, Tesco’s director of plant-based innovation, has developed the new Wicked Kitchen and Plant Chef ranges exclusively for Tesco. His mission is to get the nation eating more veg, and creating the best plant-based foods for everyone to enjoy is key.

TELL US ALL ABOUT YOUR AMAZING VEGAN PARTY FOOD FOR THIS YEAR… ‘We wanted to make it more inclusive, so everyone could join in on the fun. I think vegans and veggies have long been left out but now we’ve made it super easy ÷ ɫ£»««ÉèÛ£ that everyone can enjoy. Even meat-lovers won’t skip

a beat with our delicious new meat-free No-Chicken Drumettes and No-Prawn Firecracker Dippers.’

DO YOU HAVE A FAVOURITE FROM THE NEW RANGE?

‘I really go back and forth between the No-Prawn Firecracker Dippers and the No-Chicken Drumettes. Both Áû«Â£ ô«ã¨«Âã«ÔÛ and not just for party foodthey’re great in sandwiches and wraps when I’m on my own too.’

WHAT’S YOUR ULTIMATE PARTY FOOD?

‘I’m a big fan of small bites, and lots of them. As someone who’s vegan, having loads of choice is pretty special.’

PLANT CHEF MINCE PIES

Crumbly plant-based pastry Ô»» ô«ã¨ ¢Ûã«ó spiced mincemeat – what’s not to love?

DEREK’S TIP D«÷ Û¸ É Ôè«Â£ã¨ÛÁ«ÂÔ«Û £ã]óô«ã¨»«ãã» ÂÉ« ÷ «Á

PLANT CHEF NOMOZZARELLA STICKS

Mozzarella-style vegan ‘cheese’ sticks with a crispy gluten-free breadcrumb coating. All of the ooze, none of the dairy.

DEREK’S TIP >÷ô«ã¨ Û»ÛÂÛÁÛ¨óÉ ¢Éã¨è»ã«Áã嬃 Ûã÷»Û¸

WICKED KITCHEN NO-PRAWN FIRECRACKER DIPPERS

Golden prawn-free alternative with a spicy kick and crunchy coating, with a smoky barbecue sauce.

DEREK’S TIP «ÛÔ «Â 㨠ÉóÂÂãÉ ôÔÛ ÉÔÛãÂÛè

PLANT CHEF BBQ JACKFRUIT BONBONS

Meaty jackfruit tossed with sweet and smoky barbecue sauce, onion and peppers, and coated in herby breadcrumbs.

DEREK’S TIP c¨ÛÛ«ÉèÛ»÷ ô«¸É ó£Â Á¨ۻÛÉ £ã ¢É«Ôԫ£ «ÂöãèÛèÂÛó«Â£ ô«ã¨ ó£

WICKED KITCHEN NO-CHICKEN DRUMETTES

Lip-smackin’ plant-based drumettes with an awesome spicy golden crumb.

DEREK’S TIP Bake and toss with homemade è»É Ûè¢ÉÁã¨÷ ãã

TRY THE RANGE

(£1.50/100g)

£2 (93p/100g)

Wicked Kitchen No-Prawn Firecracker Dippers 240g, £4 (£1.67/100g)

Wicked Kitchen No-Chicken Drumettes 240g, £4 (£1.67/100g)

12 Plant Chef BBQ Jackfruit Bon Bons 216g,

10 Plant Chef No-Mozzarella Sticks 200g, £3

PHOTOGRAPHY STUART WEST FOOD STYLING

SUE HENDERSON PROP STYLING

JENNY IGGLEDEN

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USE IT UP

SAVOY & SWEETHEART

Colcannon mash

É«»Éè ÷ ÔÉããÉ۫£ £»óÛ ¢É㨻Ûã Á«ÂÛ«Â &«Â»÷ Û»«ã¨ £ÂÛÉÁÛԫ£ É«ÉÂÛDÛ¨ ã¨ÔÉããÉÛ ô«ã¨èããÂÛÔ»Û¨ É¢ Á«»¸ÛÛÉÂÂÛ㫫 㨠£ÂÛԫ£ É«ÉÂ

RED & WHITE

Easy Asian-style salad

ÉÁ«Â 㨫»÷ Û¨ £ÂÉã ô«ã¨ ¨ÉÔÔ ¢Û¨É«Â ÔÂèãÛ¨«»»« ¢ÉÂ

«ÂÛãÂã Û« ]Öèû Éó »ÉãÛ É¢ »«Á Ô»èÛ«ûû» É¢ ÛÛÁ É«» ÁÔ» Û÷èÔ ۨ Ûè «¢ ÷Éè »«¸

43 THOUSAND

MAKE CHRISTMAS GREEN WITH ZERO PLASTIC SELLOTAPE

New plant-based clear tape with 0% plastic, derived from renewable sources

Before After

Hypoallergenic

Protects skin’s surface

Helps prevent further moisture loss

Unscented

O’Keeffe’s Working Hands guarantees relief for extremely dry, cracked hands. By forming a protective layer on the skin’s surface, it locks the moisture in, giving you an instant boost. The non-greasy and unscented formula also helps to ease the discomfort caused by constant hand-washing and sanitising. Long-lasting hydration for your hands starts here.

Hand Representative Photos: Before and after hand images from two week usage period. Cream was applied before bed

Home accessories

SCENT THE SEASON

Set the mood with warm, spicy fragrance and festive citrussy top notes

Home fragrance glams up with these eye-catching, quality candles and reed «èÛÛ ¢ãè«Â£ warming aromas of wood, moss, spice and mandarin.

;

&Éö/ó÷ t«Âã]ÂãY«èÛÁ»D«Ât«Âã

1

Instant updates

All that shimmers

Sprinkle some winter sparkle with a luxe look (that’s budget-friendly)

BEDSIDE STATEMENT

»ÛÂóÛÉ¢ÉôÛ keep things chic yet still homely. Fox & Ivy Scented Candle – Unwind £4; Fox & Ivy Relaxed Pompom and Peonies in Vase £14; Fox & Ivy Glitz

Confetti Mug - Grey £5

ALL THE FEELS

Combining velvet and silk textures makes for a stylish look.

From left to right Fox & Ivy Pink Crushed Velvet Cushion £10; Fox & Ivy Elegant Floral Cushion £12; Fox & Ivy Elegant Double Duvet Set £26; Fox & Ivy Pink Velvet Bedspread £45

3

Into the looking glass

»èÛã«ۨÛ «Âã«£è«Â£ ÔÉÔ É¢ colour. Fox & Ivy Lustre Wine Glass £3.50; Fox & Ivy Lustre Gin Glass £3.50; Fox & Ivy Lustre Stemless Glass £3.50

+ More choice in store

IF YOU BUY ONE THING

5

THE GOOD PLACE

Contemporary accessories create a cosy corner. Fox & Ivy Glitz Silver Crushed Velvet Cushion £10; Fox & Ivy GlitzPalm Print Cushion £12

4

SHINE ON

SILVER LININGS

¨ÉÉÛÁã»»«ã¨Á¢ÉÁÉ Â and opulent bedroom. Fox & Ivy Palm Velvet Double Duvet Set £35

Add subtle sparkle with these glam candles. Fox & Ivy Glitz Scented Candle – Pink Sugar £6; Fox & Ivy Glitz Lustre Candle £5

Quality homeware from just £10

7

TOP TABLE

Spice up mealtimes with new tableware such as this textured stoneware range. Its reactive glaze lends a rustic look and feel. Fox & Ivy Luna White Dinner Plate £4

ÛÁ ã óÛ¢ۨ ¢»ÉôÛ Á¸ an instant, stylish update. Fox & Ivy Glitz Lustre Wax Melt Burner £5; Fox & Ivy Glitz Lustre Faceted Vase £10 6

9 Bling it on

This would make a great ÔÛÛ««¢ ÷ÉèÂÛ«Ûã «ã ÷ÉèÛ»¢Fox & Ivy Glitz ]ÂãY«¢¢èÛ]ã 2 x 40ml – Pink Sugar £7

8

FLOWER POWER

10

HEAVEN SCENT

/¢èÛ÷Éè¨ÉÁô«ã¨ 㨨÷ ÛÂã É¢ ô¨«ã¢»ÉôÛ. Fox & Ivy Scented Multi Wick Candle – Tuberose & Star Magnolia £10

CHRISTMAS WRAPPED CHRISTMAS WRAPPED

We’ve got you covered

Shop the exclusive range available in store and online

How to Decorate a Christmas tree

4 Topper

3 Decorations

Glistening Grace Frosted Glitter Hanging Decoration, £2

2 Lights

1 The Christmas tree

Felt Gingerbread Man Hanging Decoration, £2

20 Battery Warm White Lights, £3

7ft Evergreen Tree, £40

Silver

Dino Battery String Lights, £8

Phone Box Hanging Decoration, £2

15 Battery White Snowflake Lights, £8

Unicorn Battery String Lights, £8

3D Snowflake Hanging Decoration, £2

6ft Snowy Colorado Tree, £40

6ft Slim Green Tree, £15 T

Rattan Star Tree Topper, £4

Silver Gem Wired Tree Topper, £4

Gold Wire Tree Topper, £4

Felt Dinosaur Hanging Decoration, £2.50

Glistening Grace Ice Skates Hanging Decoration, £2.50

Your new Christmas rituals

Christmas isn’t just about gifts under the tree. Keep people smiling with these ideas for a different kind of get-together

FOR LONG-DISTANCE LOVED ONES

With some relatives potentially facing Christmas alone or without extended family, it’s more important than ever to plan ahead and stay in touch. Arrange delivery of a personalised hamper (a sturdy cardboard box will also do) packed with their favourite festive treats. You could schedule several short video calls for Christmas Day so you can check in – little and often – at key times.

With smaller gatherings the norm and many events off, creating a bit of magic is more important than ever. Make every moment count with these ideas that’ll show friends and family you know what matters to them.

FOR CHRISTMAS LIGHTS FANS

One positive of lockdown has been the rise in community spirit, with people checking in on each other. Why not organise an outdoor switch-on for your street Christmas lights? A bit of ceremony could spur everyone into going big on outdoor decorations, so use an app (or put notes through letterboxes) to set a date and time. Shared moments like these should help boost the mood.

Frosted Forest Stag mug, £2.50

FOR PANTO PEOPLE

Pantomime season might not be going ahead as normal, but theatres are keeping the spirit of performance alive by streaming top-quality shows and concerts. Whether you fancy a musical, panto or ballet, you can tune in to the same show with friends. Visit cya.live to log in simultaneously; your friends appear on screen and you can interact.

Festive Play That Tune game, £5

FOR THOSE WHO NEVER MISS THE NATIVITY

Remember the stunt videos that went viral during lockdown? Take a tip from those (the collaboration, ÂÉã 㨣¨ã«Â£÷ £ãã«Â£ ¸«Û ãÉÉ ã¨« part of a song, dance or challenge and asking classmates to do the same (with parental ÔÁ«ÛÛ«É hÛ«ã«Â£ÔÔÛ Ûè¨Û «DÉó« É FilmoraGo to edit clips together, with music and ãÛ ãÉã ÛÔ«»»ÛÛ ¸ÔÛ¸

Fabgift

FOR SECRET SANTA ORGANISERS

tɸ«Â£ ¢ÉÁ ¨ÉÁ ÁÂÛ Á«Û۫£ ã¨ É Á«»» 㨠ÁÉÛÉ ãÉ£ ó« ã軨«ÛãÁÛÉ É»«Â £ÂãÉ »»Éã ]ã ]Âã ÂÁÛ ÷Éè Á«» ÷Éè £«¢ã ãÉ ÷Éè«Ô«Âãô¨ÉÉÛÂã »Éó £ãã«Â£ ÔÉÛã wÉèÉè»ó ÂÉÁ«Âã ÉÁÁ«ãã ãÉã ÛÉèÂ㸠ô«ã ã¨Á Öè«ûÁ㨠ã¨É»»£è ãÉ ã¨÷ Ô¨ÉãÉ «Û»ô÷Û ¢è £ã ã¨ãÁÉÛÔ¨ £É«Â£ ô«ã¨ Û«£ÂãèÉ¸ã«»Û KÔ ÷Éè £«¢ãÛ Û«Áè»ãÂÉèÛ»÷ ô¨«»Â¶É÷«Â£ ¢Ûã«ó ã«ÔÔ»

Bubbles & Fizz

Fizz Flavoured Bon Bons 200g, £5 (£2.50/100g)

Warmies Mini Reindeer, £5

Fabgift

Who Am I? Guessing Game, £5

FOR CHRISTMAS-MARKET LOVERS

Christmas fairs and markets are a large part of the festive season but with Covid concerns, it’s time to rethink your homemade traditions. Making your own cards, decorations and biscuits is a great way to get the whole family into the spirit (check out our homemade edible gifts on p32), plus you’ll get an added warm glow from gifting your own creations.

Gordon’s Premium Pink gift set, £15*

FOR GROTTO-GOERS

Getting within two metres of Father Christmas is not advisable, so sprinkle some magic in the run-up to the Big Day by asking Santa to send a personalised message to your children. Check out video message apps such as portablenorthpole.com, or try personalised letters from laplandmailroom.com.

DEC 5

And of course there’s still the all-important mince pie and carrot to leave out for Father Christmas and Rudolph on Christmas Eve while you track the big fella’s journey on noradsanta.org.

FOR NYE PARTY PEOPLE

New Year’s Eve is a tough one. Skipping the annual agonising about what to do isn’t all bad, but many will miss the social side and maybe even the midnight caterwauling of Auld Lang Syne So how about virtual karaoke?

Smule.com is a karaoke app that allows you to sing alone, in groups and even with some of the artists. There are 10 million songs available – because it’s nice to have the choice, even if you will probably end up belting out the same song you always pick!

Penguin Tree Decoration, £2.50

Shop the Wahl range of hair clippers, beard trimmers, multigroomers and shavers this Christmas.

100 Years of beard and

innovation in the palm of your hand.

Get organised

Make a date

13 November

SAVE ON CHRISTMAS DINNER

Delivery Saver customers can book their food delivery or Festive Food to Order slot for the week leading up to Christmas. Details are on p71.

19-21

November

GIVE A LITTLE

Help those in need by putting a few non-perishable foods into the in-store collection point, where you’ll find a list of what charities need.

20 November

ORDER YOUR CHRISTMAS DINNER

Non-Delivery Saver customers can book their food delivery slot for the week leading up to Christmas. Book from 7am.

22 November

STIR-UP SUNDAY

Grab your apron and get baking on Stir-up Sunday. Have you seen our easy Christmas cake recipe on p37?

this is the perfect day to binge on Christmas »ÁÛ ô«ã¨¨É É»ã ãÉ ¨Â

14 December

LAST FOOD ORDERS

This is your last chance to book Festive Food to Order: you’ve got until 11.45pm.

27 November

GRAB A DEAL

Love it or hate it, Black Friday is a chance to grab great deals on presents, particularly on electricals, toys and video games. Keep your eyes peeled the week before.

9 December

WRITE YOUR CARDS

Time to sit down and write your Christmas cards, or consider making your own. A nice card is likely to take on even more significance this year, so why not make it special.

19 December

BAKE SOMETHING SPECIAL

Is there a better way to spend the Saturday before Christmas than baking? The festive biscuits at tes.co/xmasbiscuits are bound to disappear fast!

29 November

TIME TO DECORATE

Advent actually starts in November this year (four Sundays before Christmas Day). What better excuse do you need to deck the halls?

11 December

CHRISTMAS JUMPER DAY

No need to let remote working stop you from donning your festive jumper for Save the Children’s annual appeal.

21 December

POST YOUR CARDS

Last call for posting cards first class (18 December for second class). Royal Mail has a 24-hour service for the very last minute.

Please promise to leave a gift in your Will to give

A gift in your Will to Dogs Trust can help take care of over 15,000 dogs in 20

centres across the UK. We need the help of kind people like you to

dogs the happy and healthy life they deserve.

To get your free guide about Gifts in Wills: Email: infopack@dogstrust.org.uk or call:

Please quote “334583”or complete the coupon below.

Leopard-print top, £14; Black headband, £6; silver headband, £7.50

STAR BUY

Wear it simple or glam it up with accessories (far right): this dress will make you shine!

SMART LOOKS

FROM LUNCH TO COCKTAILS, THIS IS A FAB ALL-DAY DRESS

Velvet dress, £10; Necklace, £12.50; Silver heels*, £17; Bag, £14

LET IT SHIMMER

ACCESSORIES

From top: Earrings, £8.50; Hairslide, £5; Blue stone earrings, see in store for pricing; Necklace, £7.50; Hairslides, £7.50 3-pack

YOUR PERFECT HOSTING-ATHOME OUTFIT… WITH A TOUCH OF SPARKLE

Sequin dress, £20; Bag, £14; Glitter-heeled shoes*, £19

FRILL SEEKERS

A LACE TOP WITH FAUX LEATHER TROUSERS AMPS UP THE ‘JEANS AND A NICE TOP’ LOOK Lace top, £20; Faux leather trousers, £20; Shoulder bag, £14; Heels, £15

Winter wellbeing

Be a winter warrior

Send the winter blues packing with our expert guide to feeling energised, inside and out

Catch some winter rays

'ãã«Â£ ÉèãÛ« ÉèÔ» ô«ã¨ ÛÉÁö«Û is nature’s energy

 ÁÉÉ ÉÉÛãèã 㨠Âãè» »«£¨ã Ô»÷ÛÂó £ãÉ» «Â Éè ô«Âã ô»»«Â£ ]»»÷ EÉ ãÉ E,]ÉÂÛè»ãÂã ô»»«Â£öÔ ãã óó«Ûã ÉÁô»»ÂÛÛ Û÷ÛKè Âãè»ÛÔÉÂÛÛ ãÉ »«£¨ã ã ÉèÔÔ ã«ã£÷ »ó»Û ó«ãÁ«Â »ó»Û ÁÉÉ ÛÉ £ãã«Â£ ÉèãÉÉÛ will boost your wellbeing.

:èÛã Á«ÂèãÛ É¢ Û軫£¨ã Ô ã«è»»÷ «Â 㨠ÁÉ«£ ¨Û»ÛÉ ۨÉô ãÉ ¨»Ô ÷Éè ¸Ô ã¨ ô«£¨ã É ô¨«¨ «Û ÉÂèÛ

‘

DON’T BE SAD

Three things to know about ]ÛÉ» ã«ó«ÛÉ

1 IT’S COMMON

Symptoms are wide-ranging, from low mood and irritability to depression*. Look out for symptoms and check on friends.

2 IT’S A BIT OF A MYSTERY

wKh E DKY >hv >èö É »èÁ«ÂÉèÛèö Ô è«ã area, measures illuminance and changes in seasonal light. /ã ¨óÁã«ãÛ É our mental wellbeing. ‘We need bright light in the morning to reset our body clock,’ explains Dr Norton.

Even when it’s overcast, we can get between 10-30,000 lux of light if we head outdoors in the day

Dr Sally Norton

‘

The exact causes of SAD are not completely understood but a lack of sunlight can lead to a lack of serotonin, a hormone the body produces to regulate mood, sleep and appetite.

‘Even when it’s overcast, we can get 10-30,000 lux of light if we head outdoors in the day. Indoors may only provide Éè /¢ ÷Éè Ûè ¢ÉÁ a lack of sunlight in winter, consider investing in a light therapy lamp to give you a boost in the morning**.’

Embrace Scandi beauty secrets

TREND NORDIC BEAUTY

The Nordic countries know how to do winter well – spending time outdoors, embracing the elements and looking after themselves. It’s no wonder Nordic beauty is a big trend – although a clear complexion and bright eyes never go out of fashion. Tess Montgomery (@TessMontgomery), model

 «Âè £«óÛ ¨ ã«ÔÛ

1 STRIKE A BALANCE

Our bodies create vitamin D from direct sunlight outdoors. It’s therefore recommended that everyone in the UK takes a vitamin D supplement between October and March*, when there is less sunlight. Spending time outdoors all year round is great, but harmful UVA/ UVB rays can still penetrate cloud, even on very grey, overcast days. So it’s important to include SPF in your daily skincare routine during winter, too, to shield your face all year round.

‘Using an SPF regularly can help reduce the incidence of sunspots and pigmentation and slow down the formation of wrinkles,’ explains Tess.

‘As a model, I have to be very mindful of how I treat my skin, and SPF is the best investment you can give it.

Growing up in my family, we never used sun protection and competed in who could get the deepest, darkest tan. Now I use SPF daily and I prefer lighter formulations that go on like a normal day cream and absorb easily, as opposed to some other SPFs, which ã«óèã »ó Á »Éɸ«Â£ ghostly white!’

Simple Protect ’N’ Glow Radiance Booster SPF30 50ml, £7 (£14/100ml), protects and offers a subtle sheen

Opt for organic micellar water such as Garnier Organic Delicate Cornflower Micellar Water 400ml, £7 (£1.75/100ml)

Try a targeted serum like Nivea Q10 Power Serum Pearls 40ml, £11 (£27.50/100ml), to restore and energise skin

Moisturise deeply with a Botanical Lab Overnight Hydrating Face Mask 100ml, £7

2 REEVALUATE SKINCARE

‘Listen to what your skin is telling you – if it responds well to a product, stick with it,’ says Tess. ‘In general, Swedish people go for as “clean” (natural and organic) a skincare as possible, with tried and trusted ingredients. Another thing to remember is

that skin tends to change as we age. This is why it’s important to review our skincare routine every couple of years. What works in our 20s or 30s might not work in our 40s, 50s or beyond. I’m using slightly heavier products as I’m getting older, and my skin now really loves facial oils and serums.’

* The supplement recommendation includes breastfed babies from birth and children from a year old. For some groups, a year-round supplement is advised. For more information, visit nhs.uk/conditions/vitamins-and-minerals/vitamin-d/

3DRINK UP

You may not be able to enjoy Arctic spring water on tap in the UK, but ensure you drink at least 6-8 glasses of water a day to maintain a healthy digestion, circulation and transportation of nutrients. ‘Healthy skin relies on a good supply of water,’ Û÷Û cÛÛ É㨫 alcohol dehydrate. So the best thing we can do for our skin is to drink water (not juice, not soda, not sports drinks – regular H2O!).’

H20

Ensure you drink at least 6-8 glasses of water a day

4

CONSIDER A SUPPLEMENT

‘Eating a varied, well-balanced diet that includes lots of veg will really help the condition of your skin,’ says Tess.‘I take a multivitamin, omega-3s and probiotics.’ Probiotics are friendly bacteria that help with digestion. ‘Our stomachs and skin are connected,’ Tess continues. ‘If you have an unhealthy gut, it can show in your face.

/ ÂÂÉãÛãÛÛ¨ÉôÁè¨É¢ «Â ÔÉ«Éã«ÛÁ¸ 'ãÉ ô«ã¨ ÛÁÂ÷ «Âã strains as possible and take it every day.’

CHEAT A NORDIC GLOW

&É ¨»ã¨÷ èÛ¨ÔÔ»÷ cream or gel blush to your cheeks, sweeping upwards. Collection Speedy Blush 5g, £4 (£8/10g)

Dab on some tinted lip balm or gloss in a similar shade to your blush. Collection Gloss Me Up 8.5g, £3 (£3.53/10g)

Open up your eyes! Apply eyelash curlers and a slick of clear mascara. Eyelash Curlers, £1.50

Groom your brows up and out with Rimmel London Brow This Way Brow Styling Gel with Argan Oil 5ml, £5 (£10/10ml)

Take time out

Everyone has to cope with stress: we need to learn how to manage it in our lives so that it doesn’t develop into anxiety

(and sleep

problems).

The events of 2020 have made it a very challenging year and those challenges don’t necessarily go away when things return to some normality. Here, sleep expert Dr Nerina YÁ»¸¨Â ÉÛ ways to keep a sense of balance.

DR NERINA’S SLEEP RITUALS

PACK IN PROTEIN at breakfast time. It’ll help stabilise blood sugar levels and provide the amino acids you need to make for wellbeing (oxytocin and serotonin), and the sleep hormone, melatonin.

STAY ACTIVE, STAY HYDRATED

Regular exercise generally boosts your wellbeing and therefore the quality of sleep – it has the ability to reduce anxiety, which often disrupts sleep patterns. Going to bed even mildly dehydrated can result in snoring and blocked nasal passages, not to mention leg cramps, which can all disrupt sleep.

EAT EARLIER IN THE DAY

Allow your digestive system to rest while you sleep. Eating late at night disrupts this natural cycle.

DON’T WORK IN BED If you are working from home, avoid working in your bedroom if possible, and never in bed. Your bedroom is your sanctuary – a safe space where you go to rest and rejuvenate. Ideally, leave electronics out of the bedroom and use an oldfashioned clock instead of your phone for timekeeping.

RELAX IF YOU WAKE IN THE NIGHT We’d be extinct as a species if we didn’t check the cave is safe during the night! If you do wake, avoid checking the time, as this will bring you to full consciousness. Instead, place your hands on your belly, feel the weight of them, come back into your body and ease yourself into rest. If you do have a bad night’s sleep, don’t obsess over it.

Check out Dr Nerina’s free sleep webinars at drnerinawebinars.com.

‘

Your bedroom is your sanctuary – a safe space where you go to rest and rejuvenate

Dr Nerina

PHOTOGRAPHY PIXELEYES, GALLERY STOCK, GETTY IMAGES, TRUNK ARCHIVE PROP STYLING AGATHE

ECO SPIN

Small changes can make a big difference: ensure your washing is as eco-friendly as possible

CHECK THE PACKAGING

Can it be recycled? It’s good to know that Persil bottles are made with 50% recycled plastic. And now, Persil bottles and capsule tubs are 100% recyclable, helping you be kinder to our planet.

GO COOLER

Try turning your washing machine down to 30oC; most clothes will still come out clean, but you’ll be using less energy. If a garment is really stained, get it in the wash as quickly as you can, before the stain can set.

DITCH THE DRIER

Tumble driers use a lot of electricity so aim not to put it on often. Instead, dry clothes on a line outside or an airer inside (and open the window). Regularly remove fluff from the tumble drier filter so air can flow.

SAVE ENERGY

100%

of Persil bottles and capsule tubs are recyclable

NO HALF MEASURES

Since 2014, washing machines sold in the UK have had to be energyefficient and rated between A+++ and A. Your particular model might additionally feature an eco-setting that uses less water and electricity.

Check your washing machine’s capacity and aim to do bigger loads, less often. Can you reduce how often you wash your clothes? Items like jeans can happily be worn a few times before they need washing.

PLANT POWER

Choose Persil Bio Washing Liquid 57 washes 1995ml, £7 (£3.51/ltr), for your wash. The new formula is made with effective plantbased stain removers that can tackle tough stains such as grass and chocolate, but which are still gentle on your clothes. Get £2 off with the coupon on p104.

A lil hp

Community matters

EVERY CAN HELPS

How you can help people in crisis this Christmas

This year, the UK’s food banks and local charities need your help more than ever. Covid-19 has resulted in a dramatic rise in people needing to use food banks. This has meant a huge increase in the need for supplies to provide food, toiletries and household items to families and individuals around the UK.

In fact, 2020 has been so difficult that Tesco organised an extra summer Food Collection back in August in response to the increased need during the pandemic. Since last year, there have been over 8 million meals donated via the in-store

permanent collection points. Overall, since 2012, thanks to the generosity of customer donations, the 20% top-up from Tesco, and the food donated at the in-store collection points, 76 million meals* have been donated to the Trussell Trust and FareShare.

20% The amount by which Tesco tops up customer food bank donations

This year, for the eighth year running, Tesco is working with its charity partners to help support families and individuals who require it most, particularly in the

Over

‘MY LOCAL FOOD BANK GAVE ME HOPE’

Last Christmas, Tracey, from London, had just £32 a week for gas, electricity and food for her family when her rent more than tripled and her Universal Credit was delayed. ‘I turned to my local food bank out of desperation,’ says Tracey. ‘Walking into the centre, I felt poor and ashamed, but I was shocked by how nice everyone

76 million*

The number of meals donated since 2012

run-up to Christmas. The collection takes place in larger stores from 19-21 November (16-21 November in convenience stores), so look out for the special collection points. In 2019, over 11 million meals were donated and, with your help, Tesco Food Collection will donate more this year. Don’t forget, Tesco will top up customer donations by 20%.

Visit Tesco.com/foodcollection for more details.

was – they spoke to me like a real person. They gave the kids colouring books and they gave me hope. I saw lots of families with nothing, and elderly people who couldn’t afford to put the heating on. Without food banks, there would be more suffering. People wouldn’t survive.’

Count down with Clubcard Plus

Get great savings on all your Christmas food, gifts and treats with Clubcard Plus

With Christmas just around the corner, there is a lot to think about – there’s the festive food, gifts and decorations, for a start – and the potential cost can be daunting. But you can make your Christmas a great value one with a little help from Tesco Clubcard.

MORE SAVINGS

As a Clubcard member you can already enjoy lots of great benefits when you shop at Tesco. And by subscribing to Clubcard Plus for only £7.99 a month you can save up to £40 every month, with 10% off two shops of your choice in-store*. That’s so handy right now if

SAVE UP TO £40 A MONTH

Subscribe to Clubcard Plus at £7.99 a month and get 10% off two shops of your choice in-store each month*, along with 10% off selected Tesco brands all the time** – as well as all the other great Clubcard benefits. Visit tesco.com/ clubcard/clubcard-plus for details.

you’re buying gifts for the family, making meals ahead and filling your freezer, or stocking your drinks cabinet for the Big Day. What’s more, Clubcard Plus always gives you 10% off six Tesco brands in store: F&F (so money off those Christmas jumpers), Carousel (for cheaper toys), Fred & Flo, Fox & Ivy, Tesco Pet and Go Cook**.

FIND OUT MORE

All these benefits are available in the Clubcard app. And you can cancel your Clubcard Plus subscription at any time. Visit tesco.com/ clubcard-plus and subscribe today.

Your finances

Follow our top tips to stop money worries tying you up in knots this Christmas

‘MY SISTER ALWAYS SPENDS SO MUCH ON MY KIDS AT CHRISTMAS. I CAN’T AFFORD TO RECIPROCATE.’

Be open with family early on about how much you can spend on presents, especially if your budget has changed. Explain that not being able to spend as much might feel embarrassing, and agree a maximum. You could try a family Secret Santa (elfster.com or drawnnames.co.uk can help you set it up). ‘I have a big family so Christmas is expensive,’ says Tesco magazine reader Charlotte. ‘Last year we did a £5 Secret Santa and it changed Christmas in a good way, so we’re doing it again.’

j

‘THE PROSPECT OF SPLITTING THE BILL FOR MEALS MAKES ME FEEL AWKWARD.’

Even if big groups are less likely this year, the joy of eating out can still be overshadowed by the thought of what your share of the bill will be. A study by The Economic Journal showed that diners spent 36% more when they knew the bill would be split equally, instead of just paying for what they ordered. Bill-splitting apps like Tricount or Tab are a great way to make paying for what you ordered easy. On Tab (iOS only) you take a picture of the receipt, the app reads the items and everyone joins from their phones to claim what they had, with the tip divided proportionally.

‘I was always paying for more than I ate, but Tab removed the tension of divvying up,’ says Tesco magazine reader Debbie.

You can get up to 3x value of your Clubcard vouchers when you spend them with Tesco Reward Partners, including Tesco Mobile and Goldsmiths. Visit tesco. com/clubcard for more information.

JENNY WACKETT ILLUSTRATION STEPH BAXTER

Prawn

salad p56

Caramelised shallot & goat’s cheese crostini p13

Your recipes

GET COOKING

STARTERS, SNACKS, SIDES & SAUCES

Caramelised shallot & goat’s cheese crostini 13

Colcannon mash 74

Easy Asian-style salad 74 :ô»» Ûãè£ Ô»Û 30

Merlot & redcurrant gravy 58

Potato & celeriac mash 58

Roasted kale & broccoli 58

Roll ’n’ slice spiced brandy butter 31

Smoked salmon & beetroot terrine 26

Spiced plum & sloe gin jam 34

Veggie gravy 30

MEAT & POULTRY

Chicken & black bean chilli 43

Christmas cracker beef Wellington 56

Creamy Brussels sprouts & bacon risotto 10

Pork & squash risotto 52

Sausage & courgette pasta bake 44

Walnut, mushroom & prosciutto tart 14

FISH & SEAFOOD

<«ÔÔ Û¨¸Û 46

Prawn Caesar salad 56

Roast salmon with butternut houmous mash 63

VEGETARIAN & VEGAN

Cottage pie hotpot 51

Parsnip pasta 50

VÉããÉ軫Éô Ûԫ¨ tikka masala 44

Swede & sage gnocchi with hazelnut pesto 12

Sweet potato & pepper enchiladas 46

SWEET TREATS & DRINKS

Caramel lattes 106

Chai-spiced vodka 34

Christmas cake 38

Meringues with pears & spiced chocolate caramel sauce 60

Pomegranate & orange sorbet 9

PX sherry, pear & stem ginger mincemeat 38

Sloe gin Negroni 68

Sloe gin Royale 68

Winter cranberry syrup 34

p68

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

s£ã«Â¢ ¢ÉÁ ÁãÂÛ¨ s£Â¢ ¢ÉÁ«Á»«ó ÔÉ èãÛ « ÷ ¢¢ ¢ÉÁ Á«»¸«ó ÔÉ èãÛ Gluten free

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

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

Cost per serve is based on the online cost of «Â£«ÂãÛö»è«Â£Â÷㨫£ èÂèÛã 㨠time of going to press and is subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual.

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 Ö軫 Âèã«ã«É«Ûã t£ã ã¨ã ô è» to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

Sloe gin Negroni

Caesar

Warm up after a chilly winter walk and take your coffee to another level with this boozy version of a cafe classic Finest moments

ÉãÉ £É

Caramel lattes

Makes 2 Takes 10 mins

Cost per serve 63p

Heat 400ml Tesco Finest Channel Island milk (shake the closed bottle before measuring out) over a low heat in a medium saucepan, stirring frequently, until steaming hot but not boiling. Add 4 tsp Tesco Finest ÉÛãY«Â «ÂÛãÂãÉ, 4 tsp Tesco Finest salted caramel sauce and 4 tbsp Tesco Finest salted caramel liqueur (optional). Stir until incorporated, then remove from the heat. Pour into 2 heatproof

serving glasses or mugs. To serve, put 2 tsp salted caramel sauce in a microwave-safe container and warm for 5 secs in a microwave. Whip 4 tbsp whipping cream

èÂã«» 㨫¸ÂÛÔÉÉ É ãÉÔ É¢ ã¨ÉÛ then drizzle with the warmed caramel sauce.

For an extra-indulgent topping, sprinkle each with a few curls of dark chocolate and Ω tsp gold crunch sprinkles, if you like.

OUR STAR INGREDIENTS…

Tesco Finest Channel Island Milk 1ltr, £1.15

Tesco Finest Costa Rican Instant Coffee 100g, £3.19

Tesco Finest Salted Caramel Sauce 250g, £2 (80p/100g)

Tesco Finest Salted Caramel Liqueur* 70cl, £10** (£14.29/ltr)

Time to shine

Christmas wouldn’t be the same without beauty products for both him and her from Baylis & Harding

For grooming on-the-go, grab a Baylis & Harding Signature Men’s Black Pepper & Ginseng Washbag, £25: £12.50 Clubcard Price*.

Treat feet with soak crystals, cream and slippers! Baylis & Harding Sweet Mandarin & Grapefruit Slipper Set, £25: £12.50 Clubcard Price*.

Health and beauty gift sets are half price for Clubcard customers until 24 Dec 2020.

Feel pampered with Baylis & Harding Sweet Mandarin & Grapefruit Mini Stack Gift Set, £12: £6 Clubcard Price*, includes shower gel, bath crystals and body lotion.

ADVERTISEMENT PROMOTION

Health and beauty gift sets are half price for Clubcard customers until 24 Dec 2020.

Need a last-minute buy? Baylis & Harding

£4 Clubcard Price*.

This amazing Boudoire Rose Keepsake Box, £25: £12.50 Clubcard Price*, has everything you need for me-time. t«ã¨ Û¨Éô£»ã¨ûûÛÂÉ÷ »Éã«É«ãÛ »Éɸ«Â£ÉÛ÷Boudoire Rose 4-Piece Set, £18: £9 Clubcard Price*

Grab a Baylis & Harding 2-Piece Cracker Set, £8: £4 Clubcard Price*, it has a perfume roller and hand cream.

Clockwise from top left:

Cranberry Martini 3 Bath Fizzers Gift Set, £8:

It’s a wrap

What do you get for a gadget fan? Cue Google Nest Mini – the stylish hands-free helper

TUNE IN

Stream your music via Spotify, listen to the radio and play your favourite podcasts.

IN THE LOOP

Get up to speed with the latest news, weather ¢ÉÛãÛ ã updates.

REMIND ME

Don’t be late and remember important things with timers, alarms and reminders.

DAILY TASKS

You can ask about an event or hear your schedule for the day with Google Calendar.

BRIGHT IDEA

Control your smart home devices, such as compatible lights, thermostats and plugs.

HERE TO HELP

Ask Google Assistant a question about almost anything and it can ÂÂÂÛô

ADD TO BASKET

Never forget anything in your shop: just say ‘Hey Google, ask Tesco to add oranges to my basket’.

Make your life simpler with the brilliant Google Nest Mini, see in store for pricing

Great gifts don’t need wrapping