Tesco magazine - October 2021

Spellbinding treats, creepy costumes and grown-up shocktails for a frightfully fab Halloween

I love this time of year and if your family is anything like mine, you’ll be falling over zombies and skeletons come Halloween. Whether it’s crazy costumes, creepy crafts or eye-popping recipes you’re after, we’ve got everything you need for a fun fright night. Grab your little monsters and check out our scarily simple party foods (p33), where we transform oranges into Jack-o’-lantern cakes. We’d love to see pictures of your creations (see p45 for details). And because trick-ortreating is thirsty work, I definitely have my eye on a spooky ‘shocktail’ or two (p36). Monster fun aside, I’m also a big fan of Bonfire Night and you’ll be oohing and aahing over our banging recipes, guaranteed to make you the top guy with friends and family. From delicious curries (p23) to Derek Sarno’s sizzling plant-based stew (p48), it’s all a kind of magic – no cauldrons required!

Maria Coole, ACTING EDITOR

I’M LOVING…

…TRICK-OR-TREATING Halloween is one of my favourite celebrations and I love finding new surprises I can have handy for when my children’s friends come knocking. These muffins are both a trick and a treat: a tempting toffee-flavoured cake with a trick centre of ‘green slime’ (apple jam). Perfect! Toffee Apple Muffins 4-pack, £1.20 (30p each)

issue’s

SEE IN-STORE MAGAZINE FOR COUPONS

CONTENTS OCTOBER

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Jamie’s looking forward to Halloween and also enjoying warming up with slowcooked stews, p16

DEREK SARNO

Who needs fireworks when you’ve got this cracker of a plantbased stew bursting with bangers! p48

JAMIE OLIVER

ELLA MILLS

What’s more comforting than a low-effort one-pan supper? Try Jamie’s tempting ideas, p76

Food writer and entrepreneur

We peek into the shopping basket of Ella Mills, best known as the person behind Deliciously Ella, p90

ROMY GILL MBE

Chef, food writer & broadcaster

Celebrate National Curry Week with this authentic recipe from a star of BBC’s Ready, Steady, Cook, p27

FOOD

113 Your recipes

All the recipes in this issue

WEEKEND

9 October harvest

Recipes to try, using ingredients that are in season right now

23 Weekend wonders

Three respected Indian chefs share their next-level curries

47 What it means to me:

Black History Month

The founder of Yatu’s Bakery shares her perspective

114 Finest moments

These indulgent canapés are small but perfectly formed

KNOW-HOW

48 Chef Derek Sarno

Warm up on fireworks night with this plant-based dish

74 Too good to waste: Apples

Enjoy them for longer with our tips on storing and cooking

76 Jamie Oliver

Warming one-pots, plus ideas for cooking mushrooms

EVERYDAY

30 What’s for dinner?

Looking for inspiration? We’ve got a range of ideas for you

51 Comfort food

Hearty drinks and snacks that as good as give you a big hug

68 5 for under £25

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

80 Weekday meals

Tesco and Jamie’s 123-Traybake range has tea ready in 30 mins

HALLOWEEN

FOOD

33 Ghoulish treats

Make the most of a monstrous weekend with these bakes

36 Party drinks & nibbles

Shockingly good cocktails and snacks for an adults-only event

41 Step-by-step

This dramatic Halloween cake is the ultimate trick and treat!

BEAUTY

97 Try this: Halloween makeup

Makeup tricks to ensure you’re drop-dead gorgeous…

FUN

102 Costumes

Rival the Addams Family with spooky outfits for everyone

103 Crafting

Frightfully simple crafts for a fab Halloween home makeover

Tesco’s director of plant-based innovation

Health ambassador for Tesco

61 Festive tipples

Plan ahead for Christmas with wines for every moment

THE TEAM

EDITORIAL Editor Lauren Rose-Smith Acting editor

Maria Coole Deputy editor Jo Wooderson

Acting deputy editor Rhona Mercer Food editor

Elli Donajgrodzki Acting food editor Clare Knivett

Chief sub editor Art Young Deputy chief sub editor

COMMUNITY

45 Over to you

83 If you make one change

Eat more fibre. Because a healthy gut is a happy gut

84 In the know: Eating for immunity

How your diet can keep you well, plus useful recipes to try

88 Spotlight on: Breast health

It’s Breast Cancer Awareness month. Read one woman’s story

90 My healthy haul

YOUR HEALTH SHOPPING REAL LIVING

Join in the conversation: your pictures, posts and thoughts

93 Eco news

Exploring the benefits of a flexitarian or plant-based diet

HOME

99 New season must-haves

Brighten up your autumn with some gorgeous new mugs

100 Autumn updates

Create a cosy corner and add seasonal touches to your rooms

WELLBEING

107 Life admin

Including wardrobe organisation, self-help books and skipping

Ella Mills, The brains behind Deliciously Ella, shares her shop IN STORE

WINE

55 On the grapevine

We know what we’ll be drinking with warming autumn dinners

57 Pick of the bunch

Rosé that hits the spot right now, plus award-winning fizz

58 Cook and uncork

A hearty plant-based stew… and a vegan wine to match

16 Best buys

New mealtime solutions for each of your autumn moments

95 Shop this: Autumn essentials

Beauty and fashion buys you’ll want as the temperature drops ONLINE

67 Christmas planning

Browse and order your favourite festive food now

Jenny Wackett Senior lifestyle writer Rebecca Morten

Writer Bryony Bowie Editorial assistant Jess Herbert

ART Art director Nina Brennan Acting senior art

editor Dean Buckley Senior designer Sarah Prescott

Designer Freddie Stewart

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Commercial content manager

Hannah Sherwood Creative solutions art editor

Melanie Robinson-White

CONTENT AND PUBLISHING Content director

Rachael Ashley Food director Jenny McIvor Group managing editor Kate Best Group art director

Aileen O’Donnell Account director Hannah McDonald

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

Business director Kate McLeod Global chief creative officer Stuart Purcell Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Joseph Christopher, Nina Christopher, Francesca Clarke, Isabella Fernandes, Lauren Hoffman, Liz Honour, Rachel Linstead, Marion Lyons, Alicia Miller, Charlotte Price

TESCO Head of content Daniel Porter Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign managers

Yasmin Chambers, Alex Doyle Advertising sales manager Tom Glenister

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

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM.

Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

October

harvest

IN SEASON

Make the most of the spectacular fruit and veg on offer this month

Pomegranate

Need to know Cut in half and submerge in cold water to easily remove the seeds. Refreshingly sweet and tart

POMEGRANATE, RICOTTA & WALNUT SPAGHETTI

Serves 4

Takes 40 mins

Cost per serve £1.56

300g dried spaghetti

150g walnuts

2 garlic cloves, grated 250g tub ricotta

1 lemon, zested and juiced 30g grated pecorino (optional)

2 tbsp olive oil

30g pack fresh basil, leaves picked

1 pomegranate, deseeded (see tip, above)

1 Cook the spaghetti to pack instructions. Drain, reserving 50ml cooking water, and set aside.

2 Meanwhile, toast the walnuts in a dry frying pan. Leave to cool a little, then roughly blitz in a food processor. Tip into a bowl and mix with the garlic, ricotta, lemon juice and half the zest.

3 Stir enough of the reserved pasta water through the ricotta mixture to make a silky sauce, then toss with the pasta and pecorino (if using) to coat. Season, drizzle with the oil and stir through most of the

basil leaves and pomegranate seeds. Scatter over the remaining basil leaves, lemon zest and pomegranate seeds to serve.

Rubens® apples

Need to know Keep sliced apple in water and lemon juice to stop it discolouring. Slightly sweet and ideal for desserts

SPICED APPLE DOUGHNUTS WITH CARAMEL SAUCE

Serves 6

Takes 50 mins

Cost per serve 46p

200g plain flour

50g cornflour

½ tsp baking powder

4 tbsp caster sugar

1 medium egg, beaten

250-300ml cider or sparkling

apple juice

sunflower oil, for frying

3 Rubens apples, washed, cored and each sliced into 6 rings

1 tsp ground cinnamon

For the caramel sauce

30g unsalted butter 50g light soft brown sugar 125ml whipping cream

1 To make the caramel sauce, melt the butter and sugar in a small saucepan over a low heat. Cook for 10 mins, swirling the pan occasionally, until the sugar has dissolved and the mixture is deep golden. Stir in the cream, remove from the heat and set aside.

2 Combine the four, cornfour, baking powder, 1 tbsp caster sugar and a pinch of salt in a mixing bowl. Whisk in the egg and enough cider to make a thick, smooth batter.

3 Mix the cinnamon and remaining sugar in a separate small bowl.

4 Pour the oil into a large, deep saucepan so it comes a third of the way up the sides. Warm over a medium heat until it reaches 180°C on a thermometer,

or until a small cube of bread turns brown in 1 min.

5 Working in batches, dip the apple rings into the batter and fry for about 4 mins, turning over halfway, until golden. Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle over the cinnamon sugar. Repeat with the remaining apple and batter. Reheat the caramel sauce and serve alongside.

Each serving contains

Garlic

Smaller bulbs often taste stronger than larger bulbs

Need to know Easily peel cloves by gently crushing them with the fat of a knife frst.

SKORDALIA

Serves 8 as a side

Takes 35 mins

Cost per serve 15p

600g Maris Piper potatoes, peeled and diced into 5cm pieces

7 garlic cloves, 4 halved, 3 thinly sliced

200ml extra-virgin olive oil

2 tbsp red wine vinegar fresh parsley leaves and olives, to garnish (optional) crusty bread and crudités, to serve (optional)

1 Boil the potatoes in a large pan of water for 15-20 mins or until tender. Drain, rinse with cold water, then drain again; set aside to dry a little.

2 Wipe out the pan and place over a low heat. Add the oil and all the garlic; cook for 5-10 mins until the slices are golden and the halves are gently sizzling. Scoop out the sliced garlic and set aside. Leave the remaining oil and halved garlic cloves to cool slightly, then transfer to a food processor with the vinegar and blitz until smooth.

3 Mash the potatoes with the garlicky oil; season and spoon into a bowl. Scatter over the reserved garlic slices, parsley and olives (if using). Serve with crusty bread and crudités, if you like.

Each serving contains of the reference intake. See page 113.

COOK’S TIP

The skordalia can be served warm or cold. It also makes a great side for grilled fish or roast chicken.

Selected stores. While stocks last.

Swede

A delicious, mild and buttery root vegetable

Need to know Swap into recipes where you would use potatoes, like mash or gratin.

SWEDE & BEEF RENDANG PIES

Makes 8 freeze filling only

Takes 2 hrs 20 mins plus cooling Cost per serve £1.77

1 tsp sunflower oil

600g Tesco Finest diced beef

2 onions, thinly sliced

3 garlic cloves, crushed

5cm piece of ginger, peeled and grated

2 red chillies, thinly sliced (deseeded, if you like)

2 tsp ground turmeric

2 lemongrass stalks

2 tbsp plain flour

400g tin reduced-fat coconut milk

250ml coconut water

5 dried lime leaves

1 small swede (about 400g), peeled and diced into 2cm pieces

100g East End tamarind sauce

1-2 tbsp reduced-salt soy sauce

750g shortcrust pastry

1 medium egg, beaten lime wedges and chilli sauce, to serve (optional)

1 Heat the oil in a large, lidded saucepan over a medium heat.

Add the beef and onions, cook for 5 mins, then stir in the garlic, ginger, chilli, turmeric and lemongrass. Cook for 3-4 mins until fragrant, adding a splash of water if it sticks.

2 Stir in the four, then add the coconut milk and coconut water and bring to a simmer. Cover and cook over a low heat for 1 hr, stirring occasionally.

3 Stir in the lime leaves, swede and tamarind and continue cooking for 20 mins. Uncover and cook for 15 mins more until the swede is soft

and the sauce has thickened. Season to taste with soy sauce, remove from the heat and leave to cool. Pick out and discard the lime leaves and lemongrass.

4 Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to 2-3mm thick and cut out 8 x 17cm circles, rerolling the scraps as needed. Spoon the cooled filling into the centre of each, then fold the pastry over and crimp to seal. Make a small hole in the top of each pie and brush with beaten egg.

5 Transfer to 2 lined baking trays and bake for 20-25 mins until golden. Serve with lime wedges and chilli sauce, if you like.

Butternut squash

Need to know No need to peel before roasting, just scrub. Surprisingly sweet and nutty in flavour

SWEET BUTTERNUT PIE WITH PECAN PASTRY

Serves 10 freeze uncooked pastry

Takes 1 hr 45 mins plus chilling Cost per serve 36p

½ butternut squash, peeled and diced into 3cm pieces (about 350g)

4 medium eggs, 3 separated

125g light soft brown sugar

¼ tsp ground nutmeg, plus extra to serve (optional)

1 tsp ground cinnamon

250ml evaporated milk

1 tsp vanilla extract

250ml whipping cream, to serve (optional)

For the pastry 200g plain flour 50g pecans, toasted 110g cold unsalted butter, diced 30g icing sugar

1 medium egg

1 Boil the butternut squash for 15 mins or until tender when pierced with a knife. Drain and set aside to cool.

2 Meanwhile, make the pastry. Blitz the flour and pecans in a food processor until fine. Add the butter, icing sugar and egg, then pulse until it all comes together in a dough. If needed, add a little water, 1 tbsp at a time. Wrap in clingfilm and chill in the fridge for 30 mins.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry between 2 sheets of baking paper to the thickness of a £1 coin and use to line a 25cm loose-bottomed fluted tart tin. Trim the edges, prick lightly with a fork, then line with baking paper and fill with baking beans. Blind-bake for 10 mins, then remove the baking beans, brush

For more butternut squash recipes, visit

with egg white and bake for 10 mins more or until golden; set aside. Reduce the oven to gas 3, 170°C, fan 150°C.

4 Blitz the cooled squash to a purée in a food processor. Add the egg and yolks and blitz again until the mixture is pale and smooth. Add the sugar, spices, evaporated milk and vanilla and blitz again until everything is incorporated.

5 Pour the filling into the pastry case and bake for 30-40 mins until just set with no wobble. Leave to cool completely in the tin.

6 Whip the cream (if using) to soft peaks and pile onto the centre of the tart. Top with an extra dusting of nutmeg to serve, if you like.

She only popped in for washing up liquid

Best buys

Autumn essentials

Celebrate the moments ahead with these special in-store buys

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, how to get the most out of autumn produce

ENTERTAIN WITH EASE

Start the party with these delicious nibbles

Store these flaky Plant Chef Meat-Free Sausage Rolls 600g, £1.15 (19p/100g) , in the freezer, ready for vegan guests.

Your favourite snack just got mini! These 12 Mini Pork Pies 300g, £1.75 (58p/100g), have a peppery pork filling.

Store these flaky Plant Chef MeatFree Sausage Rolls 600g, £1.15 (19p/100g), in the freezer, ready for vegan guests.

Other than Halloween, autumn is really all about home comforts. After long walks in the crisp air, I love serving up tasty slow-cooks with roasted root veg. On sunny weekends I still make the most of the barbecue,

though, with a classic brisket; slow-cooking is a great way to prepare this cut. Autumn is an excellent time to bake too. A slice or two of my smoked maple cake always goes down a treat on a snug Sunday afternoon.

Your favourite snack just got mini! These 12 Mini Pork Pies 300g, £1.75 (58p/100g), have a peppery pork filling.

No buffet is complete without Breaded Chicken Mini Fillets 305g, £2.50 (82p/100g), with a crispy coating. ‘

Happy Halloween!

Carve out some time to enjoy these spooky treats

‘

Halloween is always a fun occasion in our house. We like to play lots of games – apple bobbing and all the classics!

1 Frankenstein Cake, £8 2 Halloween Salted Caramel Cupcakes 2-pack, £1.50 (75p each)

3 Halloween Plant £3 4 Orange Gingerbread Pumpkin Kit 5-Pack, £1.80 (36p each)

Comfort’s calling

Cosy up with these family favourites

EASY AS PIE

Upgrade your weekend dinners with Tesco Finest Steak & Stilton Pie 250g, £3 (£1.20/100g). Serve with Tesco Finest Triple Cook Chips

400g, £2.60 (65p/100g), and Tesco Finest Beef Gravy 350ml, £1.50 (43p/100ml), for the ultimate warming meal.

PLANT-BASED PUDDINGS

Save room for dessert! Everyone can enjoy Wicked Kitchen Sticky Toffee Pudding 480g, £4 (83p/100g), and Wicked Kitchen Apple & Blackberry Crumble

190g, £1.30 (68p/100g), delicious with custard.

STEPS TO 4FISH FRIDAY

Fish Pie Mix 340g, £4 (£1.18/100g)

Fish Pie Sauce 300g, £1.50 (50p/100g)

Mashed Potato 450g, £1 (22p/100g)

Organic Mature Cheddar 400g, £3.20 (80p/100g)

Seasonal staples

Indulgent ideas for BonfireNightandbeyond

EASYLUNCHES

Nothing warms you up more easily than a steaming bowl of soup

Carrot & Coriander Soup

600g, £1.50 (25p/100g)

Garden Vegetable Soup

600g, £1.50 (25p/100g)

GIMME S’MORE

Three Bean Chilli Soup

600g, £1.50 (25p/100g)

Whip up a fireside treat by sandwiching Marshmallows 200g, 75p (38p/100g), and squares of Intense Dark Chocolate Bar 100g, £1, between 10-pack Spiced Stem Ginger 200g, £1 (50p/100g), and melting over a fire or under the grill. Serve with Sweet & Salted Popcorn 110g, £1 (91p/100g), for extra decadence.

AUTUMN WARMERS

As the days get colder, warm yourself up with hearty Tesco Finest Vintage Cheddar & Sauvignon Blanc Bake 150g, £3 (£2/100g). Dip in toasted slices of Tesco Finest White Sourdough Bread 400g, £1.50 (38p/100g), or crudités for the perfect snack.

Comfort food

As the nights draw in, cream cheese adds a welcome silkiness to pasta sauces

USE UP THE WHOLE TUB

Cream cheese is a versatile ingredient and you only need one 340g tub to make this recipe, as well as the two clever ideas below.

SPEEDY SPICY

LAMB PIZZA

BUTTERNUT & KALE MAC ’N’ CHEESE

Serves 4 vegetarian if using pecorino Takes 40 mins

500g pack butternut squash chunks

1 tbsp olive oil

100g curly kale

350g pasta shapes (we used fusilli)

For the cheese sauce

40g butter

50g four

450ml skimmed milk

¼ tsp grated nutmeg

120g Philadelphia Original

100g extra-mature Cheddar, grated ½ lemon, zested and juiced

2 tbsp pine nuts, toasted 20g Parmesan or pecorino, finely grated green salad, to serve (optional)

1 Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the squash on a baking tray, add the oil, season and toss to coat. Roast for 25-35 mins

or until tender and caramelised.

2 Meanwhile, strip the kale stems from the leaves and discard. Shred the leaves into 5cm pieces. Cook the pasta for 4 mins less than pack instructions, adding the kale for the last 2 mins. Drain, then set aside.

3 For the sauce, melt the butter in a large pan, then stir in the flour. Slowly whisk in the milk. Stir over a medium heat until thickened and smooth. Remove from the heat and stir in the nutmeg, most of the Philadelphia, the Cheddar, lemon zest and juice. Season to taste.

4 Gently stir in the pasta, kale, pine nuts and squash. Tip into an ovenproof dish and top with the Parmesan and reserved Philadelphia.

5 Bake for 15-20 mins until golden and heated through. Serve with a green salad, if you like.

Spread Philadelphia over a quick homemade pizza base and top with spiced minced lamb and pickled red onion.

CREAMY STUFFED SALMON WITH PARMA HAM

Cut pockets into salmon fillets, stuff with Philly, wrap in Parma ham and roast for an easy midweek dinner.

Philadelphia Original 340g, £3 (88p/100g), is super-versatile, making it a handy addition to all kinds of snacks and meals.

GIVE ME MORE! +

For the full recipes and more ideas, visit tes.co/philadelphia

Next-level curries

We asked top chefs from different parts of India to share their regional recipes with wow-factor

Turn over for chef tips and recipes

Filippo Berio Rustico is a delicious, unfiltered extra virgin olive oil crafted for the olive oil lover.

Made without any filtration, tiny pieces of olive give Filippo Berio Rustico a rich green, slightly cloudy appearance with the most delicious, balanced flavour.

TASTING NOTES: This oil has the pleasant, light aroma of ripe olives and green grass. On the palate, it has a natural fruity olive flavour with hints of tomato, green leaves and a mild peppery finish with a light bitterness and notes of dried fruit.

An oil for the aficionado, Rustico is perfect for salad dressings, dipping and marinating.

Lovingly blended by Filippo Berio the UK’s favourite Olive Oil Brand*

Atul Kochhar

This lamb curry recipe is from Bihar, where I was born and raised. I have always loved the region’s rustic food and simple flavours. It was a favourite meal to cook outdoors on our New Year’s Day picnic to Dimna Lake in Jamshedpur. The traditional pan-fried potatoes that go along with it are another recipe filled with nostalgia - my teacher used to bring them along to school and let me have a bite. She was an amazing cook and I have often tried to recreate her food from my memory!

Atul Kochhar, Michelin-starred chef and restaurant owner, atulkochhar.com

WINE MATCH

Tesco Finest Puemo Carmenere, £8*

This juicy red balances out the curry’s spice.

*Price excludes Scotland and Wales

MAKE IT VEGGIE

The spice paste in the Bihari lamb curry can be used to flavour veggie curries. Swap the lamb shoulder for seasonal root veg and cook until tender.

Bihari-style potatoes, p26

Bihari lamb curry, p26

BIHARI LAMB CURRY

Serves 6

Takes 1 hr 50 mins

Cost per serve £2.21

4½ tbsp rapeseed oil

3 dried bay leaves

2 cloves

10 black peppercorns, crushed

3 large onions, thinly sliced 900g diced lamb shoulder

2 small whole garlic bulbs, outer skins removed

2 tsp garam masala

15g fresh coriander, chopped basmati rice, cooked, to serve

For the spice paste

3 medium tomatoes, chopped

12 garlic cloves, peeled 50g fresh ginger, peeled and chopped

2 green fnger chillies, chopped

1½ tsp cumin seeds

1 tsp ground turmeric

2 tsp English mustard

2 tsp mild chilli powder

2 tbsp ground coriander

10 black peppercorns, crushed

1 Heat 2 tbsp oil in a large saucepan over a medium heat and add the bay leaves, cloves, peppercorns and onions. Fry for 15-20 mins, stirring occasionally, until light brown. Remove to a plate.

2 Add ½ tbsp oil to the pan, increase the heat to high, then fry one-third of the diced lamb for 3-4 mins, to seal all over. Remove with a slotted spoon and set aside with the spiced onions. Repeat with the remaining lamb. Once all the lamb is sealed, return the lamb and onions to the pan.

3 Meanwhile, blitz all the ingredients for the spice paste together in a blender or food processor with 120ml water and the remaining oil. Add to the lamb, along with the whole garlic bulbs and 500ml water; season. Bring to the boil, then reduce to a low-medium heat and simmer, uncovered, for 1 hr, stirring occasionally until the lamb is tender. Stir through the garam

masala and simmer for a further 4 mins; season to taste. Top with the coriander and serve with rice.

Each serving contains

of the reference intake. See page 113.

Carbohydrate 15g Protein 31g Fibre 7g

BIHARI-STYLE POTATOES

Serves 6 as a side

Takes 25 mins Cost per serve 20p

2 tbsp rapeseed oil

1 tsp cumin seeds

½ tsp mustard seeds

½ tsp nigella seeds pinch of asafoetida

4 garlic cloves, peeled and sliced 600g King Edward potatoes, peeled and cut into fngers or chips

½ tsp ground turmeric

1 tsp mild chilli powder

2 green fnger chillies, sliced in half lenthways

1 Heat 1 tbsp oil in a lidded frying pan over a medium heat. Fry the cumin, mustard and nigella seeds, asafoetida and garlic for 1 min until the spices start to sputter, then scrape into a bowl; set aside.

2 Toss the potatoes in a bowl with the turmeric and chilli powder. Return the pan to a medium heat with 1 tbsp oil and fry the potatoes and sliced chillies for 2 mins. Cover and cook for 8-10 mins until they start to soften. Uncover, increase the heat to medium-high, then stir-fry the potatoes for 10-12 mins until crisp and cooked through.

3 Season, stir through the fried spices and cook for 1 min; serve.

Romy Gill MBE

I was raised in West Bengal, but my parents are from Jalandhar in Punjab in northwestern India. As a result, food from this region shaped my upbringing. The chicken curry (below) is what Punjabi food is all about – it balances the flavours of garlic, ginger, onions, tomatoes and garam masala. I’ve eaten this chicken dish with paratha since I was a young girl. The flatbread is really popular, there are many variations, and it’s really simple to make.

Romy Gill MBE, chef, food writer and broadcaster, romygill.com

Serves 6

Takes 1 hr 15 mins

Cost per serve 58p

12 chicken drumsticks, skin removed

1½ tsp ground turmeric

½ lemon, juiced

2 medium onions, roughly chopped 200g fresh tomatoes, chopped

6 tsp ghee or sunfower oil

6 large garlic cloves, grated 20g fresh ginger, peeled and grated

3 green bird’s-eye chillies, chopped, seeds left in

1 tsp dried fenugreek leaves

2 tsp garam masala

2 tbsp Greek yogurt, whisked paratha and rice, to serve (optional)

1 Prick each drumstick all over with a fork and put in a mixing bowl. Add ½ tsp turmeric, ½ tsp salt and the lemon juice, toss to coat. Set aside.

2 Put the onions in a blender with 75ml water and blitz to a purée, then scrape into a bowl; set aside. Blitz the tomatoes to a purée; set aside.

3 Melt 4 tsp ghee in a wok over a medium heat, then cook the onion purée for 3 mins. Add the garlic and

PUNJABI MURGH MASALA (PUNJABI CHICKEN MASALA)

ginger and cook for 8 mins, stirring frequently. Add the chillies and tomato purée and cook for 5 mins.

4 Reduce the heat to low. Stir in the fenugreek, garam masala, the remaining turmeric, 1 tsp salt and the yogurt. Cook for 5 mins.

5 Melt the remaining ghee in a frying pan over a medium heat. Cook the chicken for 15 mins until golden. Transfer to the pan with the sauce. Increase the heat; cook for 2 mins. Stir in 375ml water, bring to the boil, then reduce the heat. Cover and simmer for 30 mins or until the chicken is cooked through. Serve with paratha (right) and rice, if you like.

Each serving contains

of the reference intake. See page 113.

Carbohydrate 7g Protein 20g Fibre 2g Low in fat; high in protein

PARATHA

Serves 6 as a side Takes 30 mins plus resting Cost per serve 5p

400g plain four, plus extra for dusting 200g self-raising four 5 tbsp sunfower oil

1 Mix the flours and 1 tsp salt in a medium mixing bowl and make a well in the centre. Slowly pour in 300-320ml water, a little at a time, until the mixture comes together in a dough. If it feels a bit dry, add a little more water. Tip out onto a work surface and knead for 5-6 mins until smooth and elastic. Apply 1 tbsp oil to the outside of the dough, return to the mixing bowl, then cover

with a tea towel and leave to rest for 20 mins.

2 Divide the dough into 12 equal balls. On a lightly floured surface, roll out each ball to 3mm thick and 6-7cm in diameter.

3 Heat a heavy-based frying pan over a medium heat. When hot, dry-fry a paratha for 30 secs, then flip over and cook for 1 min or until small blisters form on the surface. Brush with ½ tsp oil, then flip again and cook for another 1 min. Brush with another ½ tsp oil, then flip again and cook for a final 1 min. Transfer to a plate, cover with foil to keep warm and repeat with the remaining parathas.

Each serving contains of the reference intake. See page 113. Carbohydrate 82g Protein 9g Fibre 4g Low in saturates; source of phosphorus

%

% 4% 1% 13%

Energy Fat Sugars Salt Saturates

Energy Fat Sugars Salt Saturates

Maunika Gowardhan

Growing up in India, food was an intrinsic part of my family life, with secret recipes and traditions passed down through the generations. Parsi cuisine has evolved over the years since the Iranis came across to Gujarat and made their way to Mumbai in the west of India. This classic veg curry from the Parsi community in Mumbai is sweet, tangy and spicy and is often served at weddings and celebrations.

Maunika Gowardhan, chef and food writer, @cookinacurry

PARSI LAGAN SARA ISTEW (PARSI VEGETABLE CURRY)

Serves 6 *

Takes 50 mins

Cost per serve 50p

2 potatoes (about 400g), peeled and diced into 1cm chunks

4 carrots (about 220g), peeled and diced into 1cm chunks

3½ tbsp ghee or rapeseed oil*

2 onions, fnely chopped

1 tsp ginger paste

150g tomatoes, puréed

1 tsp ground turmeric

½ tsp mild chilli powder

10 cardamom pods, seeds removed and ground with a pestle and mortar

1 tsp ground nutmeg

120g green beans, trimmed and fnely chopped

30g pack fresh coriander, 20g leaves and stems fnely chopped, 10g leaves roughly chopped

50g frozen peas

40g raisins

2 tbsp malt vinegar

2 tsp dark soft brown sugar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes and carrots on a lined baking sheet and toss with 1½ tbsp ghee or rapeseed oil. Spread out evenly, then roast for 20-25 mins, turning halfway, until crisp and golden.

2 Meanwhile, heat the remaining ghee in a large, heavy-bottomed nonstick saucepan. Add the onions and fry for 15 mins over a medium heat until golden. Add the ginger paste and stir for 1 min, followed by the puréed tomatoes. Cook for 2-3 mins until the sauce starts to thicken, then stir through the turmeric, chilli, ground cardamom seeds and nutmeg; cook for 1 min.

3 Add the green beans and fry for 2 mins; stir through the coriander and the roasted veg. Add the peas, raisins, vinegar and sugar and cook over a low heat for 2-3 mins until the peas are cooked through and the sugar has dissolved. Season, then scatter with the remaining coriander. Serve with boiled rice (right), if you like.

BOILED RICE

Serves 6 as a side

Takes 15 mins

Cost per serve 8p

Wash 300g basmatirice twice under cold running water to remove the starch. Bring 600ml water to the boil in a lidded saucepan. Add the rice and a pinch of salt; stir. As it starts to boil, reduce to a simmer; cover and cook for 10 mins. Remove from the heat and leave to rest for 5 mins with the lid still on, then fuff with a fork before serving.

Each

THE PERFECT PAIRING

With a chilled bottle of Birrificio Angelo Poretti, you can elevate your dishes this autumn and beyond.

Established in 1877 in Valganna, Italy, Birrificio Angelo Poretti is a full-flavoured lager with a sparkling carbonation, sweet malty body and assertive hoppy bitterness. Brewed specifically for the Italian dinner table.

Discover Birrificio Angelo Poretti now.

Available in 4x330ml bottles and 660ml single bottle.

ITALIAN HOPMASTERS

SINCE 1877

That’s dinner sorted

Stop that daily ‘OMG, it’s 4pm! What am I going to cook this evening?’ panic – Tesco has done all the hard work for you. Sounds good, right? Read on…

FIND INSPIRATION IN THE MAGAZINE

Every issue is packed with simple, affordable recipes. We’ve got quick and healthy family dinners and, this month, next-level curries that’ll satisfy those takeaway urges. Plus you’ll find impressive dishes you can rustle up if friends pop over. Weekday cooking has never been easier.

SHOP AND BROWSE IN STORE

If you prefer a quick fix, head into store; you’ll find a huge range of dishes that can be on the table in no time. From the Stir Fry Meal Deal that cooks in less than five minutes to the restaurant-quality Tesco Finest Dinner for 2 that even includes a bottle of wine.

SHOP AND BROWSE ONLINE

Every month we’ll highlight some easy weekday ideas; you’ll find the recipes at tes.co/thatsdinnersorted. Plus the Tesco Real Food website, at tesco.com/recipes, has a whopping 6,000 more to choose from, so you’ll always find something to suit your mood, budget or dietary needs.

GIVE ME MORE! +

For more good-to-go options at a fraction of the price, head into store.

Roasted kalettes with basa and anchovies Find the recipe at tes.co/ thatsdinnersorted

Harissa fish tacos Find the recipe at tes.co/thatsdinnersorted

Chicken, ginger & lemongrass fried rice Find the recipe at tes.co/thatsdinnersorted

Smoked mackerel with rainbow lentil slaw p86

Cacio e pepe pasta Find the recipe at tes.co/thatsdinnersorted

sage gnocchi p73

Veggie naan pizzas Find the recipe at tes.co thatsdinnersorted

Mushroom & gnocchi bake p79

Tartiflette toastie p52

Creamy squash &

Tesco & Jamie Oliver 123 Traybake p80

Beetroot falafel pitta with carrot slaw p69

Chicken & mushroom pie p73

JACK-O’-LANTERN CHOCOLATE ORANGE CAKES

Serves 4

Takes 35 mins

Cost per serve 48p

4 large oranges

7 tbsp self-raising flour

5 tbsp caster sugar

1 tbsp cocoa powder

3 tbsp sunflower oil

1 medium egg

1 Slice the top off 1 orange and set aside. Holding it over a bowl to catch the juice, run a small, serrated knife around the inside of the skin to remove most of the flesh. Use a dessertspoon to scoop out the rest (you don’t need to get down to the white pith).

2 Cut out triangles for the eyes and nose. Cut a zigzag for the top of the mouth and a connecting straight line for the bottom. Return the cut-out pieces to the holes to act as ‘plugs’. Wrap with clingfilm to secure, leaving the top open, then repeat with the remaining oranges, reserving the juice.

3 For the cake, put the remaining ingredients in a bowl with 1 tbsp orange juice and whisk until combined and smooth. Working one at a time, half-fill an orange with the cake mixture (about 50g), transfer to a microwaveable plate and microwave on 700W for 2 mins*. The cake may spill out of the top a little, but don’t worry.

4 Remove the clingfilm and set aside. Leave to cool for a few mins, then remove the orange ‘plugs’. Repeat with the remaining oranges and cake mix. Pop the orange tops back on before serving.

3-INGREDIENT

SPIDER’S WEB PANCAKES WITH FRUITY SPIDERS

Serves 8 Takes 30 mins Cost per serve 38p

240g pack berry medley 2½ tbsp clear honey, plus extra for brushing (optional) 155g bottle pancake shaker mix oil, for greasing

1 For the spiders, pick out 8 blueberries or 4 grapes (halved) for the heads, 8 grapes for the bodies and another 8 grapes or blueberries for the legs. Carefully pick apart the seeds from 1-2 raspberries for the eyes.

2 To make the legs, finely slice each blueberry or grape crossways to make 4 discs, then cut each in half to make 8 semi-circles.

3 Brush the blueberry or grape ‘heads’ with a little honey, if using, and secure raspberry seeds (or berry trimmings) as eyes; set aside.

4 Add 200ml water to the pancake shaker bottle (don’t worry if it’s under the ‘fill’ line). Put the cap on; shake vigorously for 2 mins until completely smooth. Transfer some of the batter to an icing bottle (or piping bag) with a 3mm nozzle.

5 Heat a nonstick frying pan over a medium heat and brush with a little oil. Drizzle the pancake batter into the pan to make a 10-12cm cross, then draw another at a 45° angle. Link the tips and middles of the lines with more batter to complete the spider’s web effect. Cook for 30 secs-1 min on each side until lightly golden. Repeat with the remaining batter, refilling the bottle or bag as needed.

6 Decorate the pancakes with the berry spiders, putting the heads and bodies in place, then positioning the legs around them. Drizzle with honey and serve with the remaining fruit on the side.

Each serving contains of the reference intake. See page 113.

ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

* Based on a 700W microwave; please note timings will vary with different power microwaves

Visit www.PressPlayWithOREO.com/termsandconditions

Party drinks & nibbles

Shocktails & bites!

Don’t let the kids have all the fun – try our ghoulish drinks and nibbles for a Halloween fit for grown-ups

Swamp Juice Sour

Makes 1

Takes 5-10 mins Cost per serve £1.17

Put 7-8 ice cubes in a cocktail shaker or large lidded jam jar; add 45ml whisky, 45ml cider, 1 tbsp sugar syrup (see Cook’s tip, below), 1 tbsp lemon juice, 1 tbsp pasteurised egg white and ½ tsp liquid green food colouring Shake well. Half-fill a tumbler with ice. Strain the cocktail into the glass; spoon in any froth left in the base of the cocktail shaker, if you like. For the garnish, zigzag green apple peel onto a cocktail stick. Balance on the edge of the glass and add a sprig of mint

COOK’S TIP

To make your own sugar syrup, put 100g caster sugar in a pan with 50ml water. Heat until the sugar dissolves, then bring to the boil, remove from the heat and allow to cool.

Bloody Martini

Makes 1 Takes 5-10 mins Cost per serve £1.56

Put 7-8 ice cubes in a cocktail shaker or medium-sized jug, add 15ml extra dry vermouth, stir about 20 times, then add 75ml London dry gin and 60ml pomegranate juice drink. Stir gently and strain into a Martini glass. For the garnish, put 4 blackberries in a sieve. Use a fork to mash; push the pulp and juice through the holes into a bowl. Stir through 1 tsp icing sugar until dissolved. Drizzle around the rim of the glass. Slice into 3 blackberries and place on the side of the glass. Finish with a mint sprig.

Each drink contains of the reference intake. See page 113.

Tequila Moonrise

Makes 1 Takes 5-10 mins Cost per serve £2.09

Put ⅛ tsp liquid blue food colouring into the base of a highball glass. Put 7-8 ice cubes in a cocktail shaker or large lidded jam jar with 45ml tequila, 30ml white rum, 1½ tsp lime cordial, ½ tsp lemon juice and 1 tsp sugar. Shake well. Fill the glass with ice. Strain the cocktail into the glass, tilting the glass slightly so the cocktail hits the side of the glass before it hits the bottom. Gently top up with 60ml cloudy apple juice. Give the base a gentle stir with a skewer to disperse the blue slightly and create an ombre effect. Garnish with a strip of lemon peel and 3 blueberries skewered on a cocktail stick.

Each drink contains of the reference intake. See page 113.

Turn over for the bites recipes

PLATTER OF EYEBALLS

Serves 6

Takes 15 mins Cost per serve 77p

18 mozzarella balls, drained (from 2 x 200g tubs mozzarella & slow-roasted tomatoes – see Cook’s tip, below)

9 slices prosciutto, halved lengthways

18 pimiento-stuffed green olives in brine, drained

Wrap each mozzarella ball in a strip of prosciutto, leaving the flattest side exposed and facing upwards, then arrange on a platter. Slice off the round tops (the end with the most pimiento showing) from the olives and sit them on the mozzarella to create 18 eyeballs.

DEVILLED WINGS

Serves 6

Takes 1 hr Cost per serve 55p

oil, for greasing

½ tsp hot chilli powder

1 tsp ground coriander

1 tbsp chicken seasoning

2 tsp paprika

1kg chicken wings

150g soured cream

10g fresh chives, snipped

For the glaze

1-2 tbsp (to taste) sriracha

2 tbsp brown sauce

2 tbsp clear honey

¾ x 15g tube Dr. Oetker extra-strong red food colour gel (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C, and grease a large baking tray. In a small bowl, mix the chilli powder, ground coriander, chicken seasoning and paprika. Sprinkle

COOK’S TIP

Stir leftover slow-roasted tomatoes through hot pasta for a speedy supper.

over the chicken and toss well to coat. Roast for 40-45 mins until cooked through.

2 Meanwhile, mix the soured cream with the chives and season with a pinch of salt. Cover and chill in the fridge.

3 For the glaze, in a small bowl mix the sriracha with the brown sauce, honey and red food colouring, if using. Cover and set aside.

4 Remove the chicken from the oven, brush all over with the glaze and return to the oven for a further 10-15 mins until fragrant and sticky. Serve with the soured cream dip.

Each serving contains of the reference intake. See page 113.

Step-by-step

cake

Lure in your guests with a spellbinding treat of fiendish fabulousness. Who says apples are only for bobbing?

‘POISONED’ APPLE CAKE

Serves 18freezeundecoratedcakes

Takes 1 hr 40 mins plus chilling Cost per serve 53p

200ml vegetable oil, plus extra for greasing

350g plain flour

2 tbsp cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

300g light soft brown sugar

284ml pot buttermilk

1 tbsp vanilla extract

25ml (5 tsp) red food colouring gel (we used Dr. Oetker)

3 large eggs

For the decoration

3 red apples

200g caster sugar

½ tsp lemon juice

2 tbsp golden syrup

75g dark chocolate

50g bourbon creams, finely crushed

For the icing

150g salted butter, at room temperature

400g icing sugar

200g tub full-fat soft cheese

1 tsp vanilla extract

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base and sides of 2 deep, 20cm cake tins with baking paper.

2 Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a mixing bowl. Stir in the sugar and 1 tsp fine salt; mix well.

3 In a large jug, combine the oil, buttermilk, vanilla extract, 4 tsp food colouring and 50ml water. Add the eggs and whisk until smooth. Pour over the dry ingredients and whisk until just combined. Divide the mixture between the prepared tins and bake for 35-40 mins or until risen and a skewer inserted in the centre

comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely.

4 Meanwhile, make the toffee apples. Remove the stalks from the apples and insert wooden skewers in their place, making sure they are firmly wedged (pic A). Line a baking tray with baking paper.

5 Put the sugar, lemon juice and 50ml water in a medium-large saucepan and warm over a low heat for 3-4 mins or until the sugar has dissolved. Gently swirl the pan to move the sugar around, but don’t stir (pic B). Add the golden syrup, increase the heat to medium and gently bubble for 4-5 mins (keeping an eye on it) until it reaches 150°C on a sugar thermometer or the ‘hard crack’ (pic C).

6 Working carefully but swiftly, dip the apples into the toffee one at a time, tilting the pan a little to help coat all over. Lift out, allowing any excess to drip off, then transfer to the lined tray (pic D). As soon as the toffee is set but still a little soft, gently wiggle the skewer to ease it out, then twist and pull to remove.

7 For the icing, combine the butter and icing sugar in a bowl and beat until light and fluffy. Gradually beat in the soft cheese, a spoonful at a time, followed by the vanilla extract until smooth and combined.

8 Slice each cooled sponge in half horizontally to make 4 evenly sized sponges (pic E). Sandwich the cake layers together, spreading a few tablespoons of the icing between each. Thickly spread the remaining icing over the cake to cover it, then use a palette knife or icing scraper to create a flat top and sides. Use a knife to swirl around the sides,

starting from the base and working your way up, creating slight ridges in the icing. Repeat on the top, starting in the centre and working your way out. Chill for 1 hr.

9 Meanwhile, line a baking tray with nonstick baking paper. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then scrape it into a small piping bag or freezer bag. Snip the end off the bag and pipe 15-20 chocolate trees of varying sizes onto the baking paper (pic F). Chill for 15 mins or until set firm.

10 Spoon some of the crushed biscuit into the centre of the cake and arrange the toffee apples on top, pressing down into the icing to secure. Spoon a little more crushed biscuit around the apple edges, then press the remaining around the base of the cake, creating a slightly wavy pattern. Stick the chocolate trees onto the sides of the cake, pressing gently to secure onto the icing, then arrange a few more in and around the toffee apples, pressing gently into the sponge to hold in place. Cut into slices to serve.

A SKEWERING THE APPLES

Making sure you have a good grip on the apples, pull out the stalks and carefully push the skewers about halfway into the fruit. They need to be secure enough to hold the apple when dipping in the hot toffee.

C TESTING THE TOFFEE

To check if the toffee is ready without a thermometer, drop a teaspoonful into a bowl of cold water; it should harden and turn brittle instantly. If not, return the pan to the heat for a couple of minutes and test again.

E CUTTING THE SPONGES

To give your cake a professional finish, ensure your sponge layers are even. To do this, cut a small guideline about 0.5cm deep and slice each sponge into two with a large, serrated bread knife.

B MAKING THE TOFFEE

The golden rule of toffee and caramel is not to stir it while it’s boiling – this will cause the sugar to seize and become grainy. Instead, gently swirl the pan to help it cook evenly and prevent any sugar crystals forming.

D COATING THE APPLES

Holding the end of the skewer, dip the apples, one by one, into the pan and turn to coat in the toffee, being careful not to touch it. If the toffee begins to set while you’re working, gently reheat to soften.

F PIPING THE TREES

To help it hold its shape, ensure the chocolate is almost at room temperature before piping. Draw a template of your design on the underside of the baking paper and trace over it with the chocolate.

RECIPE MIMA SINCLAIR PHOTOGRAPHY ALEX LUCK FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN

One-pot wonder

Tuck into this hearty vegan stew, richly spiced with chipotle and ground cumin

MEXICAN-INSPIRED ‘CHICKEN’ & BLACK BEAN STEW

Serves 4

Takes 50 mins

2 tbsp vegetable oil

160g pack The Vegetarian Butcher What

The Cluck

1 red onion, thinly sliced

1 red pepper, thinly sliced

2 tsp ground cumin

1 tbsp chipotle chilli paste (or 1 tsp smoked paprika)

400g tin black beans, drained

1 lime, juiced

15g fresh coriander, roughly chopped

30g sliced jalapeños in brine, drained

4 tbsp vegan coconut yogurt

1 Heat 1 tbsp oil in a large nonstick frying pan set over a high heat. Add the What The Cluck and fry for 3-4 mins until lightly golden. Tip into a bowl and set aside.

2 Add the remaining oil to the pan and cook the onion and pepper for 4-5 mins until softened and lightly charred.

3 Return the What The Cluck to the pan, along with the cumin, chipotle paste (or smoked paprika) and black beans. Stir well, then pour in 500ml boiling water and bring to the boil.

4 Reduce to a simmer and cook for 15 mins, mashing the beans slightly with the back of a wooden spoon until the sauce starts to thicken. If you prefer

a runnier sauce, add a splash more water. Season to taste with lime juice and freshly ground black pepper.

5 Sprinkle with the coriander, then serve with the sliced jalapeños and dairy-free yogurt alternative alongside. This dish goes well with baked sweet potatoes or rice.

COOK’S TIP

Cool the stew fully and freeze in an airtight container for up to 3 months.

The Vegetarian Butcher What

The Cluck 160g, £2.95 (£1.84/100g)

Defrost in the fridge overnight and reheat with a splash of water until piping hot.

GIVE ME MORE! +

Find more comforting ‘chicken’ dinners at tes.co/vegbutcher

JOIN THE CONVERSATION

BACK IN THE GROOVE

STAR LETTER

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

My nephew loves to bake, so for a change I picked up the July/ August issue of Tesco magazine. I was delighted to discover the Raspberry custard Danish pastries. My nephew loved spooning in the custard and was thrilled to choose the best raspberries for the topping – an extremely important job! He was mesmerised as I drizzled over the icing. ‘Better than the bakery,’ he murmured as he tucked into one. ‘And I love the bakery, Aunty Lisa!’ Enough said!

Lisa, via email

You’ve been loving our recent recipes. Here are just a few of your fab creations…

Here’s my Mediterranean meatballs dish (July/ August) – yum @thepalfamilyhome

Cherry focaccia (July/August) from @tescofood teamed with goat’s cheese really made my Sunday @emma.eeats

In my 70s, I’ve become jaded about cooking and felt I never wanted to read another recipe book or magazine. I tore out the recipe for Panzanella (July/August issue), which looked tasty, as I have my first-of-the-season, homegrown tomatoes. I was about to tear out another page when I thought STOP –there are so many recipes and tips, I’ll keep the whole mag. I feel inspired to cook again. Thanks! Jean, via email

Great inspo from July/August @tescofood! Halloumi souvlaki = delicious summer dinner @pancakes_and_polaroids

BLACK HISTORY MONTH

Baker Adiyatu Sambu-Balde shares how we can all play a part in this year’s Black History Month

‘I’m fighting racism one cake at a time’

Adiyatu Sambu-Balde, pastry chef and founder of Yatu’s Bakery

After years working as a pastry chef in London’s Michelin-starred restaurants, Adiyatu Sambu-Balde decided to start her own business in 2020. ‘I was inspired to start Yatu’s Bakery after losing my job during the pandemic and realising it was a good time to create something for myself. Since last year’s Black Lives Matter protests, people have become more attuned to the struggles of being Black in the UK. I’ve seen a rise in support for Black people and businesses.’

Despite this, launching a successful business is never easy, and during a pandemic it was even harder. However, Adiyatu’s resilience and passion have kept her going. Born in Portugal, to parents from Guinea-Bissau in West Africa, Adiyatu’s heritage is vital to her cooking. ‘I’ve always loved creating and eating food, and since launching my business that love has only grown.’ Based in London, Yatu’s Bakery specialises in simple but stunning seasonal cakes and sweet treats, including Portuguese pastéis de nata.

During Black History Month 2020, the 30-year-old also found time to raise awareness and £4,500 in funds with the charity London Bakers Against Racism. ‘We’ve also raised money for Be Inclusive Hospitality, Ô Ô I’d like to see more Black head chefs, food critics and TV cooks

who seek to advance racial equality in hospitality, food and drink, plus The Black Curriculum, who teach Black history in schools. We hope to continue raising money for worthy causes, fighting systemic racism one cake at a time!’

So what can we all do to support Black History Month? Adiyatu’s advice: ‘Research causes and people to support. Share information and buy from Black creators. For the food industry to change, there needs to be more open conversations about the lack of diversity. I’d like to see more Black head chefs, food critics and TV cooks.’ yatusbakery.com @yatusbakery

GIVE ME MORE! +

For Yatu’s spiced chocolate cupcake recipe (above), and other Black History Month stories from @teawiththethompsons and @drumsandflats, visit tes.co/BHM.

Derek Sarno

LIVING ON THE VEG

Get fireworks night off with a bang with this epic plant-based spicy banger stew — the ultimate comfort food and perfect for sharing

‘This spicy banger and dumpling stew hits all the right notes and is a great dish to share on Bonfire Night. The mix of spices and veg will have everyone asking for more

‘

SPICY BANGER STEW WITH CORNBREAD DUMPLINGS

Serves 4

Takes 1 hr

Cost per serve £1.13

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

4 tsp hot fajita seasoning

400g tin chopped tomatoes

2 x 400g tins black beans, drained and rinsed

1 tbsp light soft brown sugar (optional)

6 Plant Chef Cumberland-style bangers, cut diagonally into thirds

100g plain flour

100g coarse cornmeal

1 tsp baking powder

25g granulated sugar

70g chilled dairy-free spread

60ml soya milk alternative

½ tsp apple cider vinegar

4 tbsp Oatly crème fraîche sliced pickled jalapeños, finely diced, to serve (optional)

10g fresh coriander, roughly chopped, to serve (optional)

1 Heat the oil in a large, lidded, fameproof casserole dish or ovenproof saucepan over a low-medium heat. Fry the onion and garlic for 5 mins, stirring frequently, until starting to soften. Add the fajita seasoning, stir to coat and cook for 1 min more.

2 Add the tomatoes, black beans, brown sugar (if using) and bangers. Stir gently to combine, being careful not to break up the

bangers. Increase the heat to medium and bring to a simmer, then reduce the heat to low, cover and cook for 10 mins. Remove from the heat.

3 Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Mix the four, cornmeal, baking powder and sugar in a mixing bowl. Add the dairy-free spread and use your fingertips to rub it into the four mix to give a sandy texture.

4 Mix the soya milk and vinegar in a small bowl. Add to the four mix and stir until the dough just sticks together, being careful not to overwork it. Tip onto a clean work surface and gently press together into a log, then cut into 8 equal pieces and roll into balls.

5 Season the stew with black pepper, return to a simmer, then arrange the dumplings on top, evenly spaced. Cover and transfer to the oven for 20 mins, then remove the lid and cook for 10 mins more or until the dumplings are puffed up, firm and very lightly browned. Top each dumpling with crème fraîche and scatter over the jalapeños and coriander, if using, to serve.

Each

WINE MATCH

Tesco Finest Grenache Shiraz Mourvedre, £9*, is a blend of three grapes and is full-bodied enough to stand up to the spices in this dish. *

GET AHEAD

The stew can be made up to 3 days in advance; store in the fridge in an airtight container.

NIGHTIN2

Proper toasty!

Put your feet up with these tempting excuses to stay indoors when it’s chilly outside…

TARTIFLETTE TOASTIE

Serves 4 freeze tartiflette mixture only

Takes 25 mins

Cost per serve £1.40

85g smoked bacon lardons

1 shallot, thinly sliced

1 tbsp rapeseed oil

567g tin peeled new potatoes in water, drained and thinly sliced 125ml whipping cream

125g Gruyère or reblochon, trimmed and diced

8 slices crusty white farmhouse bread cornichons, to serve (optional)

1 Cook the lardons in a large, nonstick frying pan over a medium heat for 4-5 mins until crispy and the fat begins to render. Add the shallot and cook for 1 min more; transfer to a plate and set aside. Preheat the grill.

2 Heat the rapeseed oil in the frying pan and fry the potatoes over a medium-high heat for 5 mins, turning regularly, until golden. Return the bacon and shallot mix to the pan and stir though the cream. Simmer for 1 min, stirring, then add the cheese and stir until melted and combined. Season with pepper and remove from the heat.

3 Grill the bread until lightly golden on both sides. Put 4 slices of toast on a baking tray, divide the tartifette mix between them, then top with the other slices of toast. Gently press together; grill for 4-6 mins, turning halfway, until golden on both sides. Serve with cornichons, if you like.

Each serving contains of the reference intake. See page 113.

62g Protein 22g Fibre 4g

TURMERIC MALTED MILK WITH GINGER & NUTMEG

Serves 4 Takes 10 mins

Cost per serve 30p

2 tsp ground turmeric

3 tbsp malted drink

2 tsp ground ginger

2 tsp ground nutmeg, plus extra to serve

1ltr whole milk

1 tbsp clear honey

30ml dark or spiced rum (optional)

1 Mix together the turmeric, malted drink, ginger and nutmeg with

3 tbsp hot water to make a paste.

2 Warm the milk in a large pan over a low heat until just steaming. Stir in the malt paste and continue to heat gently for 3-4 mins, being careful not to boil it and whisking continuously until the paste is completely dispersed. Whisk in the honey and stir for 1 min more.

3 Stir in the rum, if using, then sieve the mixture into a jug. Divide between 4 mugs; top with a little extra nutmeg to serve.

Each serving contains

SMOKY CAULIFLOWER POPCORN

Serves 4 as a snack freeze cauliflower popcorn only

Takes 30 mins

Cost per serve 94p

1 large cauliflower, leaves discarded, broken into florets

1 tbsp smoked paprika

1 tsp ground cumin

60g plain flour

1 large egg 100ml semi-skimmed milk

sunflower oil, for deep-frying

1 tbsp sesame seeds

2 tbsp chipotle paste

1 tbsp honey

2 tbsp olive oil

½ garlic clove, crushed

1 Blanch the caulifower in boiling water for 2-3 mins to slightly soften. Drain; set aside to cool.

2 Stir together the smoked paprika, cumin and four in a mixing bowl with a pinch of salt. Mix in the egg and gradually whisk in the milk to make a batter.

3 Pour enough sunfower oil into a large saucepan to reach one-third up the side. Heat the oil over a medium heat until it reaches 180°C on a thermometer, or a small piece of bread browns in 1 min.

4 Dip each caulifower foret into the batter mixture and, working in small batches, add to the hot oil and sizzle for 2-3 mins until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle with sesame seeds. Repeat with the remaining caulifower and batter.

5 Meanwhile, mix the chipotle paste, honey, olive oil and garlic with 1 tbsp water in a small bowl. Serve alongside the caulifower popcorn for dipping.

Each serving contains of the reference intake. See page 113.

fruity

We’re drinking…

This Tesco Finest Primitivo Terre di Chieti, £7, is complex and bursting with blackberry, ripe fig and savoury spice flavours. Just the thing for sipping on a chilly night – and a perfect, juicy match for our Swede & beef rendang pies on p13.

Your expert guide to wines to drink now and at Christmas

Slow-cooked stews, rich roasts… As nights draw in, comfort food takes over – as do bold wines to sip alongside. We’ve got all the bottles you’ll want between now and New Year, from new matches for your autumnal dishes to festive sparklers for all your celebrations.

ENJOY THE TASTE OF FERRERO ROCHER ONE SQUARE AT A TIME

SMOOTH CHOCOLATE MIXED WITH CRUNCHY HAZELNUT PIECES, COMBINED WITH A DELICIOUS CREAMY HAZELNUT FILLING

In the spotlight

Pick of the bunch

Be in the know with the latest news, trends and insider tips from the world of wine

A REAL SPARKLER TRENDING#

Year-round rosé

Who said pink was just for summer? Rosé comes in many styles, and fuller-bodied ones pair brilliantly with autumnal dishes – from a warm salad to a sizzling stir-fry. Look out for rosé on restaurant menus this season, or stock up and enjoy with home-cooked meals.

Tesco Coteaux D’Aix en Provence, £7.50, is an elegant match for seafood, which is often at its best in cooler months.

Tesco Finest Sancerre Rosé, £12, goes brilliantly with a spicy Thai curry.

We’re popping the corks – Tesco wines have won more awards.

Tesco Finest Premier Cru Champagne, £20, was named Great Value Champion Sparkling in the 2021 International Wine Challenge, one of the world’s most prestigious wine competitions. This fizz, made primarily from Chardonnay grapes harvested from some of Champagne’s bestlocated vineyards, is bursting with ripe citrus notes. It’s the perfect excuse to celebrate.

{Wine dictionary} Legs

Swirl wine around your glass. See the drops still clinging to the sides? These are what wine folk call ‘legs’. They aren’t an indication of a wine’s quality; rather, its alcohol level or viscosity. Wines higher in alcohol, or more viscous (say, sweet wines), typically have more pronounced legs.

Sparklin

Cook and uncork

It’s World Vegan Day on 1 November – what better time to tuck into this comforting, plant-based Moroccan stew… with vegan-friendly wines to match

Q. AREN’T ALL WINES VEGAN?

A Surprisingly not. Most wines are ‘fined’ to keep them clear – a process that has often used animal products like egg. However, many producers now use alternatives like clay so their wines can be labelled as veganfriendly. Lots of Tesco wines are now vegan, and they’re clearly labelled so they’re easy to spot on the shelf.

MOROCCAN-STYLE HARIRA STEW WITH AUBERGINE KOFTA

Serves 6

Takes 1 hr 20 mins

Cost per serve £1.58

3 tbsp olive oil

500g classic vegetable base mix

10 garlic cloves, crushed

2 tbsp ras el hanout seasoning

2 tbsp tomato purée

500g carton passata

1 vegetable stock pot, made up to 500ml

2 x 400g tins green lentils, drained and rinsed

2 x 400g tins chickpeas, drained and rinsed

4 tbsp harissa paste

2 aubergines, diced into 1cm pieces

200g fresh bread, diced

20g fresh mint, leaves picked and fnely chopped

50g green olives, fnely chopped

30g pack fresh coriander, fnely chopped

30g pack fresh flat-leaf parsley, leaves picked, most fnely chopped, rest left whole

2 lemons, 1 juiced, 1 cut into wedges to serve (optional)

1 Heat 1 tbsp oil in a large saucepan over a low-medium heat. Cook the vegetable base mix for 20 mins, stirring occasionally. Add half the

garlic and cook for 5 mins, adding a splash of water if it starts to stick.

2 Add the ras el hanout, tomato purée, passata and stock; stir well. Add the lentils and chickpeas, bring to a simmer, then reduce the heat to low and simmer for 20 mins, scraping down any bits on the inside of the pan.

3 Meanwhile, heat 2 tbsp oil in a large, lidded frying pan over a low-medium heat. Add the aubergine, season with salt, then cover and cook for 5 mins. Stir, re-cover and cook for another 5 mins. Stir in the remaining garlic, reduce the heat to low, remove the lid and cook, uncovered, for 5 mins more, adding a splash of water if it starts to stick. Remove from the heat and season with pepper.

4 Preheat the oven to gas 6, 200˚C, fan 180˚C. In a food processor, blitz the bread to rough crumbs, then add the aubergine mixture, mint and olives. Pulse until just combined, being careful not to overmix. Use wet hands to roll 2 tbsp mixture into a ball and transfer to a lined baking sheet; repeat with the rest of the mix to make 30 balls. Bake for 15-20 mins until firm and lightly browned.

5 Remove the stew from the heat and add 100-200ml extra water to thin if desired. Stir in the chopped herbs and lemon juice; season to taste. Divide between 6 bowls and top with the harissa, aubergine kofta and the remaining parsley. Serve with lemon wedges to squeeze over, if you like.

3 vegan wines to try

THE SMOOTH ONE

Tesco Bulgarian Merlot, £4.50 This stew has lots of flavours going on. A smooth, fruity red from one of the world’s oldest wine regions – all ripe plum and black cherry aromas – will really allow the dish’s complexities to shine.

THE AROMATIC ONE

Tesco Finest South African Chenin Blanc, £7.50 Prefer white?

With apricot, honey, apple and vanilla notes, this is an aromatic South African wine that can stand up to the harira’s robust spicing. It’s creamy and elegant as well.

THE BOLD ONE

Tesco Finest Valpolicella Ripasso, £11

If you’re craving a rich, full-flavoured red, this Italian wine has dark fruit flavours and plenty of spice to complement those in the dish.

Christmas cheers

Looking to stock up early in preparation for all the hosting opportunities ahead? Tesco wine experts suggest drinks for seven magical moments

The big toast

Whether you’re raising a glass with friends in early December or with family on Christmas Eve, nothing says ‘celebration’ like Champagne. Sip it straight or enjoy in our recipe for a classic cocktail with a seasonal twist (see recipe overleaf).

Festive tipples

Pomegranate French 75 p62

POMEGRANATE FRENCH 75

Serves 1

Takes 5 mins

Cost per serve £3.48

Put 50ml London dry gin, 40ml pomegranate juice, 10ml lemon juice and 10ml sugar syrup in a cocktail shaker. Fill with ice and shake hard. Strain into a Champagne fute, then top up with Champagne. Garnish with pomegranate seeds

The gift exchange

Charlotte Lemoine, Tesco product development manager, says, ‘Got a friend who loves wine? Why not gift them a bottle. If you’re not sure what to buy, think about their favourite foods – for example, do they adore fish and chips? – and choose a wine to match.’

FESTIVE FIZZ

Under £20 Maison No.9, £19

Fancy something with star quality? Try this Provençal rosé wine from rapper Post Malone. It’s crisp, refreshing and smooth. Your rosé-fan friends will love its peachy profile, quaffable on its own or with seafood.

Tesco Finest Vintage Grand Cru Champagne, £26

Under £15

Tesco Finest Douro, £10

With citrus, green apple and brioche notes, and fine bubbles, this aged Champagne (pictured on the previous page) is delicious as is or in our Pomegranate French 75 cocktail (above).

This powerful yet elegant Portuguese wine is a great pick for mates who love to cook hearty stews or meat dishes. Advise them to crack it open alongside roast lamb.

Under £10

Tesco Finest Soave

Classico Superiore, £7.50

Tesco Finest Prosecco, £8 Hosting a crowd? This affordable yet refined fizz, full of pear and peach blossom aromas, is perfect for toasting throughout the season.

Tesco Finest Prosecco Rosé, £8 If you love pink fizz, celebrate with this refreshing prosecco rosé, full of fresh ripe berry and citrus notes. It’s a winner with smoked salmon canapés.

This wine won a gold medal at the IWSC, so it’s definitely gift-worthy – and has a budget price. Complex, citrussy, and minerally, it’s a match for rich veggie or fish dishes, and a great choice for white wine lovers.

Prices exclude Scotland and Wales

Party time!

Boxed wine is a no-brainer when you’re hosting. It’s superb value and keeps fresh for weeks, so no waste. These two are the same top quality as bottled wine.

Cherry, plum, damson and a hint of spice – this red is perfect alongside canapés like charcuterie or sausage rolls. Tesco Australian Shiraz 2.25ltr, £12.50 (£4.17/75cl)

The night before

Kevin Meehan, Tesco product development manager, says, ‘Nothing says Christmas like mince pies and cream sherry on 24 December. The match works for a reason, and not only because both are sweet. The sherry’s floral and almond notes complement the subtle spicing of the mincemeat without overpowering it.’

Pair this crowd-pleaser with party nibbles from cheese to smoked salmon. It’s crisp, fresh and lemony. Tesco New Zealand Sauvignon Blanc 2.25ltr, £17 (£5.67/75cl)

This mediumsweet TescoPale CreamSherry1ltr, £7.30, has a golden colour, indulgent aromas and a delicate finish.

CHRISTMAS BREAKFAST

It’s a big day ahead, so start with a low-alcohol sparkler. It’ll kick off festivities, but you’ll stay feeling fresh...

Tesco Low Alcohol Sparkling White, £2.75

Zesty and fresh, this is full to the brim with ripe citrus favours – yet there’s less than 0.5% alcohol.

Tesco Buck’s Fizz, £2.50

A ready-made cocktail!

Zesty orange juice meets sparkling wine in a lowalcohol morning treat. Serve it well chilled.

The main event

Graham Nash, Tesco product development manager, says,

‘The most epic meal of the year calls for a stellar wine match. Consider the main dish you’re cooking – turkey, beef, fish or veg – then think about your sides. Cranberry sauce, gravy and pigs-inblankets can sometimes be more pronounced in flavour than your centrepiece, and you should pair with the boldest element. The richer and more full-flavoured the food, the more full-bodied the wine you want.’

The rosé Tesco Finest Côtes de Provence Rosé, £9 Delicate and crisp, this French wine works well with lighter dishes - for example, plant-based feasts or grilled salmon. It’s vegan, too – bonus!

The white Tesco Finest Viñas del Rey Albariño, £9 Hand-picked grapes make this award-winning Spanish wine extraspecial for the Big Day. A perfect match for turkey and sides with apricot and citrus notes.

The red

Tesco Finest South African Shiraz, £7.50 Whether you’re cooking a joint of beef or looking to pair with turkey and pigs in blankets, this versatile red will add a pop of juiciness to festive dishes with its ripe fruit and warming spice notes.

WHICH WINE GOES BEST WITH…?

Turkey

‘Both red and white work – so choose whichever you’ll enjoy most’, says Graham. ‘Richer whites, such as a lightly oaked Chardonnay, are classic. For reds, try mediumbodied wines with red fruit flavours to bring freshness to the meal.’

AFTER-DINNER DELIGHTS

Cheeseboard or Christmas pudding? Or both? Whatever your fnale, a matching sweet wine is a must. If you’re pairing with dessert, pick a wine as sweet as the dish and match the flavours: for example, a traditional pudding packed with dried fruit is great with a port. Meanwhile, pairing with cheese is about contrasting sweet and salty. Sweet whites with fresh acidity, like the Semillon below, are delicious with creamy, salty blue cheeses.

Tesco Finest Vintage Port 75cl, £20 (£26.67/ltr)

A classic match for Stilton or Christmas pud. Concentrated cassis and dark chocolate aromas waft from the glass.

Tesco Finest Dessert Semillon 37.5cl, £6 (£12/75cl) This sweet white wine from Australia, with peach, citrus and apricot flavours, has a freshness that works well with blue cheese as well as custard-based desserts.

Tesco Finest 10 Year Old Tawny Port 75cl, £12 (£16/ltr)

With decadent notes of dried fruit, nuts and spice, this tawny port provides a sweet contrast to all kinds of cheeses. It’s dreamy with mince pies too.

Christmas planning

Festive Food to Order

Plan those Christmas get-togethers from your sofa with our online service

Hurrah! It’s (nearly) the most wonderful time of the year –and we’ve never deserved a celebration more than Christmas 2021. So make sure you’re ready to enjoy all of the sparkle with none of the stress. By using our Festive Food to Order service you can plan all your meals well ahead of time and sort the bulk of your food shopping.

You’ll find all the festive food you need for mid-December and beyond – from celebratory dinners for two to party centrepieces; fabulous seafood platters perfect for Christmas Eve to succulent joints of British meat for those large December gatherings. And, of course, you’ll find the very best dishes for Christmas Day, with an amazing range of top-quality turkeys and crowns, along with all the trimmings to take your dinner to the next level.

SOMETHING FOR EVERYONE

We haven’t forgotten those vegetarians and vegans around the table – Tesco’s innovative plant-based ranges will have everyone coming back for seconds, meat eaters and all! And to finish there are show-stopping desserts and an irresistible range of cheeses sure to bring a smile to your guests’ faces.

So what are you waiting for? Get browsing and plan your Christmas food for a festive season to remember.

HOW TO ORDER

BROWSE the complete range of Christmas food products at tesco.com/festive-food. Or pick up a Festive Food to Order brochure in selected stores.

CHOOSE YOUR SLOT and have your order delivered straight to your door, or pick it up via Click+Collect.

Delivery Saver customers can order from 6am on 16 November; all other customers can order from 6am on 23 November.

ADD TO BASKET online for all the items you want to make your

Christmas special. Festive Food products must be confirmed by 11.45pm on 14 December but you can still add or amend other products in your order up until 23:45 the day before your collection or delivery, To secure your delivery slot, check out within two hours of selecting it.

DELIVERY Festive Food is available for home delivery or Click+Collect between 20 and 23* December.

Tried it, liked it Meal planning 5

Our tester this month is Rosie, who lives with her partner and two children, aged four and two. ‘We are huge foodies with massive food bills,’ said Rosie. ‘I wanted the family to maintain their love of food but reduce our spend a little, so this was the perfect challenge for us. As soon as the recipes arrived, we sat down to look through them and pick out what we were looking forward to. I was just pleased Tesco had decided what was for dinner for the next five days!’

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.

FOR UNDER

Five easy reader-approved recipes to see your family through the week

5 x DINNERS

4 x SERVINGS

CHANGE IN YOUR POCKET +

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

-

SHOPPING LIST

1 lemon

20g pack fresh sage

30g pack fresh flat-leaf parsley

60g bag wild rocket

1 garlic bulb

1kg pack Redmere Farms brown onions

380g pack Redmere Farms mushrooms

500g pack Redmere Farms fresh greens

500g pack Redmere Farms cooked beetroot

250g loose carrots

1 butternut squash

2 x 4-packs baking potatoes

200g pack Creamfields soft cheese

250g pack Creamfields lighter mature grated cheese

1pt semi-skimmed milk

375g pack ready-rolled lighter puff pastry

600g pack chicken thigh fillets

8-pack Woodside Farms pork sausages

6-pack medium free-range eggs

6-pack wholemeal pittas

1.5kg bag Stockwell & Co plain flour

500g pack Hearty Food Co penne

500g pack gnocchi

2 x 400g tins chickpeas

418g tin pink salmon

43g jar ground cumin

900g pack Grower’s Harvest frozen peas

700g pack frozen sliced leeks

+ FROM YOUR STORECUPBOARD

Beef stock cube, reduced-salt chicken stock cube, olive oil, vegetable oil

BEETROOT FALAFEL PITTA WITH CARROT SLAW

Serves 4 freeze falafel only Takes 45 mins

4 baking potatoes, cut into wedges

3 tbsp olive oil, plus 2 tsp 200g cooked beetroot, drained well, roughly chopped and patted dry with kitchen paper

2 garlic cloves, crushed 2½ tsp ground cumin

2 x 400g tins chickpeas, drained and patted dry with kitchen paper 50-65g plain four 320g frozen peas, defrosted and drained

250g carrots, peeled and coarsely grated

1 lemon, zested and juiced 10g fresh fat-leaf parsley, stalks and leaves separated, both finely chopped

6 wholemeal pittas, toasted

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the potato wedges onto a large, shallow baking tray. Drizzle over 1 tbsp oil, then season and toss to coat. Roast for 30-35 mins, turning halfway, until golden and crisp.

2 Meanwhile, put the beetroot, half the garlic, 2 tsp cumin, the chickpeas and 50g four in the bowl

of a food processor, season well and pulse to a coarse paste. If the mixture is too wet to handle, add the remaining four. Using wet hands, shape the mixture into 12 patties and arrange on a lined tray. Transfer to the fridge for 10 mins to firm up.

3 Meanwhile, boil the peas for 3 mins; drain and rinse under cold water. Set aside.

4 Mix the grated carrots with half the lemon juice, 2 tsp olive oil and half the parsley. Season with a pinch of salt and set aside.

5 Blitz the peas in a food processor (or in a jug with a stick blender) with the lemon zest, a squeeze of juice, the remaining parsley, ½ tsp cumin and 4-5 tbsp water to make a smooth purée. Season well.

6 Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Fry the falafel in 2 batches for 4-5 mins each side until golden and crisp. Split the pitta in half and fill with a spoonful of pea purée, a beetroot falafel and some of the carrot slaw. Serve with the potato wedges.

Each serving contains of the reference intake. See page 113. Carbohydrate 106g Protein 27g Fibre 25g Low in saturated fat; source of protein; source of vitamin B1; source of folate

ÔThis was the least anticipated but most complimented dish. The children loved the pink falafel and cleared their plates

CHEESE & ONION TOAD-IN-THE-HOLE

WITH MASH, PEAS & ONION GRAVY

Serves 4

Takes 45 mins

8 sausages

6 small (or 3 medium) onions, 2 cut into thin wedges, 4 finely sliced 4 tbsp vegetable oil

150g plain flour, plus 2 tbsp 200ml milk, plus 50ml

4 eggs

10g fresh sage, finely chopped

4 baking potatoes, peeled and roughly chopped

1 beef stock cube, made up to 500ml 320g frozen peas

50g lighter grated mature cheese

1 Preheat the oven to gas 9, 240°C, fan 220°C. Boil the potatoes for 20-25 mins until tender, then drain and set aside.

2 Meanwhile, put the sausages and onion wedges in a deep 25 x 35cm baking dish. Toss with 3 tbsp oil, season and roast for 15 mins.

3 Put the four in a bowl, then whisk in the eggs and a pinch of salt. Add 200ml milk and whisk to a smooth batter. Fold in the sage.

SALMON & LEEK PASTA BAKE

Serves 4

Takes 35 mins

350g penne

1 tbsp olive oil

250g frozen sliced leeks

2 garlic cloves, crushed 100g soft cheese

100ml milk

250g frozen peas

418g tin pink salmon, drained, bones and skin removed, flaked into chunks

10g fresh flat-leaf parsley, finely chopped

4 Start the onion gravy by heating the remaining 1 tbsp oil in a saucepan over a medium-low heat. Fry the sliced onions for 20 mins, stirring frequently, until soft and golden (add a little water if they start to catch).

5 When the sausages and onions have been roasting for 15 mins, quickly remove from the oven and pour the batter around them, tilting the dish gently to reach the corners. Return to the oven for 20-25 mins until risen, golden and crisp.

6 Meanwhile, season the softened onions and stir in 2 tbsp four. Gradually add the stock, stirring constantly. Simmer over a medium heat for 10 mins, stirring now and again, until thickened and lump free.

7 Mash the potatoes with the rest of the milk and season well. Keep warm. When the toad is cooked, remove from the oven, scatter over the cheese, then return to the oven for 4-5 mins until melted. Boil the peas for 3-4 mins; drain and set aside. Serve the toad-in-the-hole with the onion gravy, mash and peas.

Each serving contains

See page

Adding sage changes this dish completely - I’ll be adding it to all my toads going forward!

100g lighter grated mature cheese

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the penne in a large pan of boiling salted water for 2 mins less than the pack instructions; drain well.

2 Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the leeks and cook for 8-10 mins until softened. Add the garlic and fry for 1 min. Reduce the heat to low and stir in the soft cheese, followed by the milk. Season well, then fold in the peas, salmon and most of the parsley. Cook for 2 mins until the peas have defrosted.

3 Transfer to a deep 25 x 35cm baking dish and stir through the penne. Scatter over the cheese and bake for 15-20 mins until golden and bubbling. Scatter with the remaining parsley to serve.

Each serving contains

the reference intake. See page 113.

I hadn’t prepared tinned salmon before, so it took a little longer, but it was worth the small amount of effort - this was a great dish

This reminded me how easy pie can be! Some of us aren’t keen on mushrooms, so I just added them to one half of the pie, and the whole family loved it

COOK’S TIP

Top leftover pastry with sliced fruit, then bake until golden for a speedy sweet treat.

CHICKEN & MUSHROOM PIE

Serves 4 freeze pie only Takes 45 mins

1 tbsp vegetable oil

2 onions, finely chopped 380g mushrooms, sliced

600g skinless chicken thigh fillets, cut into 1cm strips

2 garlic cloves, crushed

2 tbsp plain flour

1 reduced-salt chicken stock cube, made up to 300ml 100g soft cheese

15g fresh flat-leaf parsley, finely chopped

375g pack ready-rolled lighter puff pastry

1 egg, beaten

500g fresh greens, stalks removed, leaves shredded

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for 5 mins. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated.

2 Add the chicken and garlic and fry for 5 mins (it doesn’t need to be cooked through). Stir in the flour; reduce the heat to medium.

3 Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.

4 Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape. Bake for 20-25 mins until puffed and golden.

5 Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.

CREAMY SQUASH & SAGE GNOCCHI

Serves 4 Takes 35 mins

1 butternut squash, peeled, deseeded and cut into 2cm cubes (about 550g prepped weight)

2 tbsp olive oil, plus 2 tsp 10g fresh sage, half finely chopped, half leaves picked 1 onion, finely chopped

1 garlic clove, crushed 500g gnocchi

100ml milk

100g lighter grated mature cheese 60g rocket

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the squash onto a shallow baking tray and toss with 1 tbsp oil and the chopped sage; season. Roast for 20-25 mins until tender. Add the whole sage leaves, coating in a little oil from the tin, for the last 5 mins or until crisp.

2 Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add the onion and cook for 10-12 mins, stirring, until softened. Add the garlic, fry for 1 min, then remove from the heat.

3 Cook the gnocchi in a large pan of boiling water for 3 mins or until they rise to the top of the pan. Drain, reserving 100ml of cooking water.

4 Put 50ml of the reserved gnocchi water in a jug or food processor and scrape in the softened onions and garlic. Add half the roasted squash and all the milk. Blitz with a stick blender or food processor until smooth, then return to the frying pan. Bring to a gentle simmer over a low heat and stir in the cheese. Season well and stir for 1-2 mins until the cheese melts, adding a splash more of the reserved cooking water if needed.

5 Fold the cooked gnocchi through the creamy sauce, along with most of the remaining roasted squash (keep the crispy sage leaves aside). Divide between 4 bowls and top with the remaining roasted squash and the crispy sage leaves. Toss the rocket with the remaining 2 tsp oil and serve alongside. Each serving contains of the reference intake. See page 113.

The children weren’t sure about the gnocchi but loved the sauce, which I’ll make again

Too good to waste

Apples

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

Piled into a crumble, packed into a lunchbox or cooked alongside pork for a Sunday roast, versatile apples are one of the UK’s favourite fruits. And while one a day might not quite keep the doctor away, an apple is still 1 of your 5-a-day and a source of fibre. Nevertheless, we still throw away £130m* worth of apples every year in the UK. Read on for our tips to enjoy them for longer.

STORE THEM RIGHT

Apples stay fresher for much longer in the fridge than the fruitbowl, stored in a perforated bag. Check them often, as one bad apple can quickly spoil the rest. Once cut or peeled, apples soon begin to oxidise and turn brown: to prevent this, store in a bowl of water with a squeeze of lemon juice until ready to use.

MAKE THEM GO FURTHER

Raw apples don’t freeze well, but cooking first helps preserve their texture. Blanch slices in boiling water for 2 mins, then dry and openfreeze before transferring to bags. Frozen apple is best used in cakes or compotes.

USE THEM UP

FOR EATING APPLES

Apple & blackberry crumble smoothie Blitz grated apple with frozen blackberries, ground cinnamon, sliced banana, faked almonds and oat milk-alternative.

FOR COOKING APPLES

Butterscotch apple compote

Weigh peeled, chopped apples and measure 25% each of butter, soft brown sugar and golden syrup. Bubble everything in a pan with a squeeze of lemon for 10 mins, or until the apple is just holding its shape. Great with porridge.

63,000 tonnes of apples are wasted each year in the UK*

Jamie ’ s

AUTUMN ONE-POTS

The Tesco health ambassador’s brilliant ideas for midweek meals showcasing his favourite veg Make the most of autumn with my comforting, loweffort one-pan suppers: Mediterranean- style chicken with a crispy potato topping or a gorgeous mushroom and gnocchi bake. So good!

Don’t miss Jamie’s third recipe, Sweet potato & sweetcorn platter – visit tes.co/platter.

CHICKEN & TOMATO HOTPOT

Serves 4

Takes 1 hr 10 mins

Cost per serve 60p

olive oil

300g frozen classic vegetable base mix

30g pack fresh flat-leaf parsley

8 boneless, skinless chicken thighs

2 tbsp plain flour

3 tbsp tomato purée

500g ripe tomatoes

400g tin cannellini beans

600g Maris Piper potatoes

2 tbsp black olives (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Drizzle 1 tbsp olive oil into a large casserole pan over a medium heat, add the frozen veg and cook for 10 mins. Finely slice the parsley stalks, chop the chicken into 3cm chunks, then add both to the pan and cook for 5 mins.

2 Stir in the four and tomato purée. Roughly chop the tomatoes, adding them to the pan as you go, then tip

in the beans with their juices and 300ml water and bring to the boil.

3 Scrub and slice the potatoes to 0.5cm-thick rounds. Roughly chop the parsley leaves. Turn the heat off the stew, add most of the parsley and all the olives, if using; season to taste. Carefully layer the potatoes over the stew, season, drizzle with 1 tsp olive oil and bake for 20 mins.

4 Remove the casserole from the oven and use the back of a spoon to gently push the potatoes down a little into the stew juices. Return to the oven for 20-25 mins until the potatoes are crispy. Sprinkle over the remaining parsley to serve.

Each serving contains of the reference intake. See page 113. Carbohydrate 50.2g Protein 39.8g Fibre 10.1g High in protein, which supports the maintenance of normal bones

‘A rich and comforting Mediterranean-style chicken stew with a crispy potato topping’

‘A gorgeous all-in-one bake, heroing ready-made gnocchi, with mushrooms and pesto’

Goveggie

Swap out the Parmesan for a vegetarian hard cheese.

MUSHROOM & GNOCCHI BAKE

Serves 2

Takes 35 mins

Cost per serve 79p

3 garlic cloves

3 rosemary sprigs

4 rashers pancetta (optional)

200g mixed mushrooms, such as chestnut, button or Portobello olive oil

400g tin plum tomatoes

400g pack fresh potato gnocchi

15g Parmesan, plus extra to serve (optional)

2 tbsp pesto

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel the garlic, strip the leaves from the rosemary, then finely chop it all with the pancetta (if using).

2 Put a medium ovenproof frying pan on a medium heat, tear in the mushrooms and dry-fry for 5 mins to release their flavour. Add the garlic, rosemary and pancetta with 1 tsp olive oil and cook for 3 mins until lightly golden. Pour in the tomatoes with a tin’s worth of water, crushing the tomatoes with the back of a spoon. Bring to the boil, then simmer for 10 mins; season.

3 Stir in the gnocchi, grate over the Parmesan, then bake for 15 mins until golden and bubbling. Spoon over bombs of pesto and extra cheese (if you like) before serving.

VEG HERO

HOW TO EAT: MUSHROOMS

With their umami flavour and meaty texture, there are loads of gorgeous ways to cook this versatile autumnal veg.

Dry-fry them in a pan before adding to pasta.

Slow-roast and season with garlic and parsley for a tasty starter.

Tear into risottos, stir-fries, sauces, casseroles and pies.

Fry in olive oil and serve on toast for a quick veggie brekkie.

WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s new book, Together, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 3 October 2021. Closes 23:55 on 16 November 2021. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

START WITH YOUR BASE

Choose from genius veg and grain combos.

SELECT YOUR HERO

Pick a meat, fish or plant-based hero ingredient.

ADD YOUR SAUCE

Finish off with a veg-packed sauce that’s full of flavour.

Weekday meals

Easy as 1-2-3

These one-tray dinners for the family go from fridge to table in just 30 minutes

Thanks to the new Tesco & Jamie Oliver 123 Traybake range, weekday meals just got a whole lot easier. Simply select any base, hero and sauce. Arrange the base and hero in a large ovenproof dish and pop it in the oven for 10 mins. Then stir through your sauce and return to the oven for a further 20 mins. Each meal serves four and provides at least 2 of your 5-a-day – and if you’re a Clubcard member, it’ll only cost £8*. That’s dinner sorted!

Golden Veggie Rice Lovely Lentil & Bean Pasta Sweet & Smoky Wedges

Herby Baby Potatoes & Veg Spiced Potatoes & Cauli Chipotle Sweet Potato

Lemon & Herb Chicken Breast Chunks Beef & Veg Mighty Meatballs Herby Pork & Veg Chipolatas

Lemon & Herb Seasoned Salmon Chunks Lightly Spiced Falafels

JAMIE LOVES…

This Lemony Chicken & Rice Combo combines Golden Veggie Rice, Lemon & Herb Chicken Breast Chunks and Creamy Tomato & Butternut Sauce.

It’s all in the details

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

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

*Get the details at tepe.com

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

If you make one change…

…eat more fibre

Want a happy gut? Fibre is your friend. Also known as ‘roughage’, it’s the part of plant-based foods like wholegrains, pulses, fruit and veg that the body can’t break down. It helps maintain a healthy digestive system and may help reduce the risk of heart disease and bowel cancer. And it’s easy to up your intake.

Start your day with a bowl of oats. A special type of soluble fibre found in oats has been found to lower high cholesterol, reducing your risk of cardiovascular disease.

Carrots pack a fibre punch! They contain 3.9g of fibre per 100g – just remember to wash well and not peel them, as their skin adds extra nutrients.

FIBRE-BOOSTING FOODS

Spread peanut butter on apple segments foraneasysnack

Blend broccoli and peas intoapesto

Swapwhitebreadorricefor brown wholegrain varieties

Add sweet potato and chickpeas tocurries

Allow your gut to adjust by increasing your fibre intake slowly and drink plenty of water, otherwise you may risk side effects like bloating.

Unlike other nutrients, fibre isn’t digested by the stomach or small intestine, so it travels through the body relatively unchanged. This aids digestion by acting as a lubricant to help food travel more easily through the gut.

Did you know…?

The recommended daily fibre intake for adults is 30g, but the average person eats only 18g.

Turn over for your immunity-boosting guide

In the know…

Eating for immunity

What do I need to know about immunityboosting foods?

Eating well can help us stay healthy. As the colder weather draws in, immunologist Dr Jenna Macciochi reveals what we should include in our diets.

Meet our expert

Fact checker Immunologist and author Dr Jenna Macciochi has over 20 years experience researching the impact of diet and lifestyle on the immune system. (@dr_jenna_macciochi)

‘The term “immunity” means our ability to resist a particular infection or disease through the actions of our immune system. Eating for immunity is about more than just vitamin and mineral supplements. Many people are unaware that our gut microbiome trains and educates our immune system. We can cultivate a healthy microbiome by eating a variety of fresh fruits and vegetables, as well as beans, pulses and legumes. My top tip is to “add in” as much plant produce as possible –think of the “eating the rainbow” analogy.’

Peppers and citrus fruits are among the highest sources of vitamin C per 100g.

Hydration keeps our lymphatic fluid flowing, helping immune cells to move around the body and perform their functions.

Swap shop

Healthier options for you

Did you know?

Iron helps the immune system work properly, including supporting your energy levels. However, iron found in plants has less of an active effect, so those following vegetarian or vegan diets should up their intake of ironrich foods and add fortified cereals and wholemeal bread to their diet *

Vegetable oil for olive oil

For dressings and gentle cooking, olive oil is full of plant micronutrients that can help benefit the immune system.

Alcohol for no and low options

Even moderate levels of alcohol can interfere with our immune system and have a negative effect on how our body absorbs nutrients.

Vitamin C supplements for more citrus fruit

As well as containing vitamin C, citrus fruits also have compounds that can help your body to absorb it.

A tasty way to up your fibre intake

These great dishes will hit the spot with every bite – add them to your weekly menu

SPICED CARROT & APRICOT OVERNIGHT OATS

Serves 4

Takes 10 mins plus overnight soaking

Cost per serve 73p

150g rolled porridge oats

120g dried apricots, roughly chopped

75g 4-seed mix

1 tsp mixed spice, plus a pinch (optional)

250g natural yogurt

2 tsp clear honey, to taste

300ml semi-skimmed milk, or unsweetened almond milk-alternative

3 tbsp orange juice or apple juice (not from concentrate)

1 carrot (about 100g), scrubbed and coarsely grated

1 apple, coarsely grated

2 tbsp crunchy peanut butter

25g pistachio kernels, toasted (optional)

1 Put the oats in a large, nonmetallic mixing bowl or container. Add half the apricots, 50g seed mix and the mixed spice.

2 Combine the yogurt, honey and milk in a large jug. Pour it over the oat mixture and mix well. Stir in the fruit juice, then cover and chill for at least 1 hr or overnight.

3 Just before serving, stir in the carrot and apple. Spoon into bowls and top with the peanut butter,

remaining apricots and seed mix, and pistachios (if using). Add an extra pinch of mixed spice, if you like.

Each serving contains

the reference intake. See page 113.

ÔPeanut butter and dried apricots are a good, plant-based source of iron. Orange juice provides vitamin C to aid absorption of nonheme iron (iron from plant-based sources)

Dr Jenna Macciochi

SMOKED MACKEREL WITH RAINBOW LENTIL SLAW

Serves 4

Takes 15 mins

Cost per serve £1.54

1 orange, half zested

1 pack smoked mackerel fillets(about260g) For the slaw

½smallredcabbage(about300g), coreremoved,veryfinelysliced 2carrots,scrubbedand coarsely grated

1smallredonion,finelysliced 160gpacksugarsnappeas, slicedlengthways

1tbspcapers,drained,rinsed androughlychopped (optional)

390gtingreenlentils,drained 30gpackfreshflat-leaf parsley,roughlychopped ½x30gpackfreshmint, leavespickedand chopped

For the dressing

1½tbspredwinevinegar

1heapedtspDijonmustard

1 tsp clear honey

4tbspextra-virginoliveoil

1 Put the orange zest in a clean jar with the dressing ingredients. Seal and shake until emulsified. Season to taste and set aside.

2 For the slaw, slice the skin and pith away from the orange and roughly chop the flesh, discarding any pips. Put in a large

bowl with the cabbage, carrots, onion, sugar snaps, capers, lentils, parsley and mint. Pour over the dressing and toss well.

3 Divide between 4 plates and top with the smoked mackerel to serve.

Each serving contains

‘Oily fish is a good source of vitamins A and D, as well as essential fatty acids. Lentils provide iron, the absorption of which is aided by the vitamin C in the orange and parsley

Dr Jenna Macciochi

FIND A BALANCE

The fat in this recipe is mostly unsaturated. As it has a red traffic light, consider how much fat is in other meals you eat, so you don’t exceed your recommended daily intake.

Spotlight on

Breast health

‘I’ve found a lump’

Thousands of women say these words every year, but Vicky Saynor never believed that she would be one of them. Here, she tells her story

October is Breast Cancer Awareness month, where people all over the world come together to raise awareness and fundraise. And this year it’s more important than ever to support the cause, as Covid has not only meant a drop in funding, but it’s also caused havoc with waiting and treatment times for cancer sufferers, and survival rates are at risk of going backwards.

There are more than 55,000 cases of breast cancer diagnosed each year in the UK* , with 76 per cent of the women surviving for more than 10 years after diagnosis. The earlier you find the lump, the better your long-term prognosis. Here, Vicky Saynor, 45, from Hertfordshire, who runs a luxury retreat business, explains how she found a lump as she prepared to fly off on honeymoon.

We were at the airport, about to fly to India, when I noticed a lump just between the top of my breast and my collarbone

Imarried my soulmate Chris, now 45, in June 2018, and we had a honeymoon with our blended family of four children straight after, then went to India on our own later in the year.

Not long before going to India, an influencer called Jess Jones stayed at one of our Bethnal & Bec luxury retreats, where she told us about a friend who’d died of breast cancer. This compelled me to download the CoppaFeel! app and I learned how to check myself – feeling the armpit, collarbone and under my breast, as well as the breast itself. I did this every month, so when I found a lump, I knew something was wrong.

When Chris and I were at the airport about to fly to India, I noticed a lump just between the top of my breast and my collarbone. It felt like a small pea under the skin. It wasn’t soft or malleable, like a cyst, and it hadn’t been there three weeks earlier.

I phoned the GP and they said to contact them as soon as I got home. I was devastated, and the stress triggered a panic attack. I tried to make the best of it, but our honeymoon was the hardest 10 days of my life.

The diagnosis

As soon as we arrived home, I went to the GP. Ten days later I saw a consultant, but they weren’t overly concerned and said it was probably just a cyst. I was sent home and received a mammogram appointment for mid-November. I went to this appointment on my own but while I was there I kept getting called back in; my heart began to sink and I wished I’d brought

in 7

‘ The fear of my cancer returning is always there

‘

Chris with me. Finally, they told me they needed to biopsy the lump. A Macmillan nurse was there holding my hand, as my world crashed down around me.

The treatment

Two days after my biopsy, the consultant confirmed I had breast cancer. It was 28 November, just over a month since I’d boarded that flight to India. On 20 December I had seven lymph nodes removed and a lumpectomy.

January was a tough month too, as I found out my cancer was triple negative. Only 20 per cent of people have this type of breast cancer, and it’s non-hormonal, so the treatment is different. It’s the most aggressive and has the highest recurrence rate.

I would have done anything to avoid chemotherapy, but on 7 February 2019 I went ahead with six rounds, each three weeks apart. I’d have two or three days of feeling normal at the end of each cycle, so we got into the habit of going out for dinner with the kids the day before my next

women born after 1960 is at risk of developing breast cancer*

session. It’s now 2021 and I’m still living with the fallout of the treatment. I still check myself every month and I have regular appointments – the fear of it returning is always there.

Helping others

I decided to set up the True Cancer Bodies campaign to show the reality of breast cancer. I held a photo shoot so people could show their scars, I also set up an Instagram account, @gammy_tit. As a result of me talking about the importance of checking yourself, 20 women who followed me found lumps, including a 23 year old. If people see what breast cancer is like, then I hope they’ll check themselves. I’ll continue to do as much as I can to keep spreading the word.

‘Spot the signs

Here’s how to examine yourself and what to look out for

• Check yourself at least once a month so you know what’s normal for your breasts, making it easier to spot the early signs.

• Use a firm, smooth touch with the first few finger pads of your hand. Keep the fingers flat and together.

• Feel for unusual lumps or swellings in your breasts, armpits and collarbone area, and look for changes in skin texture, such as puckering.

• Be alert to nipple discharge, rashes or crusting on the nipple.

• Look in the mirror for signs of swelling or a change in size or shape of breasts or nipples.

• Check your breasts standing up and lying down.

For more information visit coppafeel.org, and book an appointment with your GP if you have any concerns.

Show and tell

My healthy haul

Ella Mills

The brains behind the Deliciously Ella cookbooks and app talks us through her weekly shopping basket

Ô

As a plant-based family, we eat lots of tinned beans and legumes. I use them to make dips and houmous (it’s creamier made with butter beans than chickpeas), spiced bean stews and fillings for tortillas or tacos.

Our favourite vegetables are mushrooms, carrots, broccoli and cauliflower. I love to use them to make easy traybakes, veggie stir-fries and curries.

Herbs and spices help your food come to life. Cumin, turmeric, chilli, paprika, mustard seeds, cinnamon and ginger are my go-to ones for croutons, salad dressings, and toasted nuts and seeds.

Lentil Bolognese helps us get our 5-a-day. I pack it with onions, tomatoes, red peppers and spinach. That’s four different veg, plus the lentils, which also count towards your 5-a-day.

I eat tons of wholegrains –barley, quinoa, oats and rice. I love nuts too: you can’t beat peanut butter on toast.

For something quick on busy mornings, I love my Deliciously Ella granola. We have it with coconut yogurt, sliced banana and a bit of peanut butter.

Sourdough is always in my shopping basket for smashed avo with lime and olive oil, or a balsamic mushroom sandwich with rocket.

A range of Deliciously Ella products is available at Tesco. Find them in the Free From aisle.

The joy of flex

Want to save cash and help to protect the planet? A flexitarian or plant-based diet can help

It wasn’t long ago that plantbased eating was seen as a niche choice. But increased awareness of the impact of meat consumption on the planet has seen a huge change in attitude. That’s why Tesco is making it even easier for customers to reduce the amount of meat they eat. You don’t have to go vegan to make a difference – try meat-free Mondays, add more veg and less meat to your favourite dishes (go to tesco.com/recipes for ideas), or try the Plant Chef range, designed to keep the whole family happy with a wide range of products.

What’s more, Tesco has just reduced the price of selected Plant Chef products to make

plant-based eating even more affordable: a pack of 8 frozen Plant Chef Meat-Free Burgers is 75p cheaper than the same size pack of 8 frozen Tesco beef burgers, for example.

As well as helping customers to enjoy plant-based food, Tesco is committed to tackling environmental challenges. Food production is a big contributor to emissions – another reason Tesco is doing all it can to make the switch to a plant-based diet easier. According to the CCC carbon budget report*, the UK needs to reduce meat and dairy consumption by 20% by 2030 to help reach net zero by 2050. We can all play our part by making small changes – and enjoying delicious, plant-based food.

Plant Chef Mushroom Spaghetti Bolognese 450g , £2.25 (50p/100g)

Plant Chef 8 Meat-Free Burgers

454g , £1.75 (39p/100g)

Plant Chef Herby Bangers

300g , £1.15 (38p/100g)

Plant Chef Vegetable Fingers

448g , £1.15 (26p/100g)

Autumn essentials

Shop this

With cooler months just around the corner, arm yourself with some autumn essentials to help you through

CUTE COSIES

Pull on this F&F 3-Piece Loungewear Set, £30, at the end of the day and be ready for that chill-out session.

SELF DEFENCE

Twinings Superblends

Defence Tea 40g, £2.70 (£6.75/100g), tastes great and contains green tea, echinacea and vitamin C, which supports the normal function of the immune system.

BEE NATURAL

A slick of Burt’s Bees Beeswax Lip Balm 4.25g, £4 (£9.41/10g), will keep your lips feeling soft and kissable all day long.

SPRAY CLEAN

Ward off winter bugs with a bottle of Grab It Lemongrass and Vanilla Anti-Bac Multi-Purpose Spray 50ml, £1.50 (£3/100ml).

BUTTER ME UP

Give your body some TLC with this scented CBD Alchemist Coconut Infusion Body Butter 200ml, £5 (£2.50/100ml).

CHANGE HANDS

A cold-weather essential, O’Keeffe’s Working Hands Cream 85g, £8 (£9.41/100g), moisturises dry hands and creates a protective layer to prevent further drying.

LEG IT

These F&F Camo-Print

Thermal Leggings, £16, are a winter staple –look fabulous while you are keeping warm and staying fit.

ORANGE AID

For a real boost, it’s hard to beat Vitabiotics Ultra Vitamin C 20s, £5 (25p each) – the easy way

HYDRO COMFORT

COMFORTABLY SHAVES 7 DAYS STUBBLE

SPOOKILY BOO-TIFUL

This Halloween party makeup is scarily easy to nail and includes the hottest beauty trend

This October we know which style icon we’ll be dressing up as for Halloween – Emma Stone’s Cruella de Vil, from the film Cruella of course! We’re totally in love with her look and can’t get enough of the on-trend smoky eyes, flawless skin and red vampy lips. Follow our tips to recreate your own Cruella-chic and you’ll be good to go in no time –Dalmatians optional!

1 GHOSTLY FACE

Cruella’s skin is silky smooth and flawless so, whether you have fair or dark skin, achieve this look by choosing a foundation that’s lighter than your skin tone. Just remember it’s about a flat matte finish, no shine at all, so build it up gradually. Then add a hint of blush under the cheekbones to sculpt the face. Finish with a classic beauty spot.

WE RECOMMEND

Rimmel Maxi Blush 9g, £6; L’Oréal Paris Infallible 24hr Fresh Wear 30ml, £12.

3 BLOOD-RED LIPS

2 EVIL EYES

The drama of this look comes from the rich, velvety red lips. When using deep red lippy, it’s important to line the lips first so the colour doesn’t bleed, causing those feathery lines. Then build up the lip colour (apply and blot, apply and blot) until it’s looking luxurious. You want a matte finish, so no need to add gloss. And you’re ready to slay!

WE RECOMMEND

Maybelline Super Stay 24 Lip Color in Red Passion 510, £10; L’Oréal Color Riche Lip Liner in 297 Red Passion, £5.

Create those dramatic eyes – and go as dark as you dare. The beauty of the liner here is that it’s blurred out, so you don’t need to be precise. Apply it with a kohl pencil, or linerto-shadow, winging it out at the sides, then sweep a smoky eyeshadow over the lids and under the lower lashes. Finish with fluttery false lashes or a volumising mascara to add to the drama.

WE RECOMMEND

Eylure Dramatic 3D False Lashes, £5.50; Rimmel

Wonder Swipe 2-in-1 Liner to Shadow in Fashun 1.7ml, £7; Maybelline Falsies Lash Lift Mascara 9ml, £9.

HP helps tackle the growing problem of discarded plastics

As of May 2020, HP has sourced more than 60 million bottles that might have washed into waterways and oceans in Haiti alone.

In 2016, HP launched an initiative to source from Haiti plastic bottles for our closed-loop recycling process to create new Original HP ink cartridges. This effort, launched in collaboration with the First Mile Coalition, strives to create jobs, improve conditions for workers, and bring dignity to the collectors of recyclables in Haiti – all while creating sustainable ink cartridges.

In 2017, HP introduced the first Original HP ink cartridges made with plastic bottles recycled in Haiti.

All of these steps add up to big changes for recycling on the island and more opportunities for Haitian families. One bottle at a time, HP and its partners are improving lives and livelihoods, while cleaning up Haiti.

Together with the First Mile Coalition, we’ve created more than 1,100 income opportunities for adults in the country.

Original HP Ink Environmental Responsibility

4.69 billion recycled plastic bottles and 114 million recycled plastic hangers have been used to manufacture HP ink cartridges

We our planet and we’ve been doing our bit to help save it for more than 25 years

New-season must-haves

Hug in a mug

Cosy up with family over a cup of cocoa. These cute mugs are great value and will cheer up even the darkest of days

Mummy Mug, £2.50

1

2 Daddy Mug, £2.50

3 Little One Mug, £2

Autumn updates

In the navy

You don’t have to sail the seven seas to get your home on trend, just pop to Tesco for great-value products!

Bring style to the table

Christmas will be here before you know it, so get ready for all that entertaining by treating yourself to a new dinner set. The luxe midnight blue Aura range will make your festive gatherings look the part – plus it can be popped straight in the dishwasher for an easy clean-up. What’s not to love?

1 Aura Midnight Cereal Bowl, £1.50

2 Timeless Craft Beer Glass 2-pack, £4

3 Diamond Hi-ball, £1

4 Aura Midnight Pasta Bowl, £2.50

5 Aura Midnight Mug, £1.50

6 Aura Midnight Dinner Plate, £1.75

7 Aura Midnight Side Plate, £1.50

Snuggle up in bed

Embrace the need to hibernate and cosy up your bedroom with this teddy fleece duvet set, then add an extra layer of warmth with a woven knit throw. Sweet dreams guaranteed (maybe)!

1 Silver Teddy Fleece Double Duvet Set, £25

2 Navy Woven Knit Throw, £18

Create a cosy corner

Give your living room some warmth by introducing rich-coloured cushions in tactile fabrics. Add a super-soft faux fur throw into the mix and you’ll be all set for a box-set marathon in no time. Now put that kettle on and get your feet up!

1 Ochre Jumbo Cord Cushion, £7

2 Grey Faux Fur Throw, £15

Add cute to your kitchen

Inject animal magic into your kitchen with these tea towels and oven gloves. Made from 100% cotton, these cute designs will make washing up and cooking an altogether more fun (and stylish) affair.

1 Charming Cats Double Oven Glove, £4

2 Charming Cats Tea Towel 2-pack, £3

3 Dashing Dogs Aqua Tea Towel 2-pack, £3

4 Dashing Dogs Aqua Double Oven Glove, £4

WORDS

Costumes & crafting

Frocky horror!

Create a monstrously good fright night with our creepy costumes for the whole family, plus haunting crafts

£8; Ladies Skeleton T-Shirt, £7; Ladies Skeleton Leggings, £8; Men’s Skeleton LongSleeved Shirt, £7; Men’s Skeleton Joggers, £10; Peppa Pig Witch’s Costume, £14; Child’s Skeleton Costume, £8

Clockwise from top left: Rainbow Witch,

Competition

Design your own Halloween costume… and you could be wearing it next year!

HOW TO ENTER

Get your kids to design their own Halloween costume. The most innovative idea will win a £150 Tesco giftcard… and the design will be made and sold in Tesco for Halloween 2022.

To enter, email your child’s name and age with a picture of their Halloween costume design to halloweencomp@tesco.com.

Three runners-up will each win a £50 Tesco giftcard (categories: under 5 years, 5-7 years, 8-11 years). All entries must be received by 7 November 2021. The winner will be contacted on 22 November 2021. For more details including Ts&Cs: tesco. com/help/tesco-competitions.

Last year’s winner was Evelyn Weston, aged five from North Yorkshire, who designed the fab Rainbow Witch Dress with Hat (below). You can see it being modelled in our spooky ‘family portrait’ on the left.

TOP TIP

For more hocus-pocus, use spray paint to colour the twigs and leaves black.

Monstrous mantlepiece

Give your home the fear-factor with these super-spooky arrangements

You will need double-sided tape; fake spider’s web; 2 glass vases; fake spiders in varying sizes; sticky tack; dried twigs and leaves; fine white thread or fishing wire; washi or masking tape, in your colour of choice; googly eyes; food colouring (we used blood-curdling red, but monstrous green would work too).

1 For the googly-eyed vase (above), wrap washi or masking tape around the vase in a criss-cross ‘bandage’ design, leaving gaps for the eyes.

2 Arrange pairs of googly eyes in the gaps, using sticky tack or double-sided tape to secure.

3 Put a few drops of food colouring in the vase, then top up with water. Complete the look by filling the vase with more dried twigs and leaves.

4 For the spider's web vase (above right), use double-sided tape to stick the web to the vase, stretching it out fully for the most realistic look.

5 Position the spiders around the vase by tucking them into the web, or secure with sticky tack.

6 Arrange the dried twigs and leaves in the vase, adding a few extra hanging spiders using fine white thread or fishing wire.

Oh-my-gourd pumpkin spider & ‘prey’

This no-carve display is ideal for little helpers

You will need 1 cocktail stick or skewer; 1 pumpkin; 8 pipe cleaners, in the colour of your choice; sticky tack or glue; googly eyes; coloured tapes and chalk pen, or white stickers and felt-tips; 1 butternut squash; sticky tape; string

1 For the spider pumpkin, use a cocktail stick or skewer to make 4 evenly spaced holes on each side of the pumpkin for the 8 legs.

2 Push the pipe cleaners into the holes and bend to create legs.

3 For the spider’s face, stick the googly eyes with sticky tack or

glue, then make the mouth (we used coloured tape and drew on the teeth with a chalk pen, but stickers and felt-tips also work).

4 The butternut squash will become the spider’s ‘prey’. Give it eyes and a mouth using tape or stickers, then wrap the string ‘web’ around it until well covered, but with the face still visible. Secure at the back with sticky tape pieces.

5 Arrange the spider pumpkin and butternut squash ‘prey’ where everyone can see them, adding a final length of string ‘web’ to connect the two.

Pump(kin) up your table

This painted table centrepiece is easy to do and super-effective

You will need real or artifical (if you want to use them again) pumpkins in various sizes; paint, in the colours of your choice (we used a waterbased eggshell paint in cream and grey/green); primer paint (for artificial pumpkins); paintbrushes in various sizes; white chalk pen

1 Paint your pumpkins in the base colour of your choice. If using artifical pumpkins, prep them with a primer paint first to ensure the top coat sticks; leave to dry.

2 Add a pattern using a contrasting paint or chalk pen. Add spots of different sizes for a fun design, or pour a little paint onto the top of the pumpkin and leave to spill over the sides for a stylish effect. Leave to dry fully before displaying.

3 For a show-stopping centrepiece, arrange the largest pumpkins down the middle of the table in a zigzag, then fill in the gaps with smaller pumpkins. For impact, try to evenly space out the colours and patterns.

HAUNTING DECS

Pumpkin Decorating Kit, £3

Happy Halloween Garland, £1

Autumnal leaf & berry garland, £8; White spider’s web with spiders, £1; Large light lantern (black), £6

Straw pumpkins assortment, £2; Creepy bugs 60-pack, £2

TOP TIP

Use mini pumpkins as name holders.

Carefully slice down into the stalk, then pop a name card in.

LIFE ADMIN

Give your mind, body and wardrobe a workout for the cold months ahead

How to organise...

Your winter wardrobe

Bulky cold-weather clothes take up lots of space. Besides, the tidier your wardrobe, the easier it is to dress well. So make your mornings easybreezy with our top tips…

A crowded wardrobe is confusing – and no one wants to ‘lose’ their favourite top for months

PACK IT IN

The best way to store summer clothes is to vacuum-pack. This protects them from dust, keeps out the spiders, and saves on space. Make sure you wash clothes before packing them away.

TRY: Addis Vacuum Bag Large, £6

HANGER ON

Using the right hangers is essential, especially when it comes to heavier stuff like thick knits and winter coats. Wooden hangers are your friends, as they won’t pull your clothes out of shape like wire ones can. When hanging knitwear, fold it in half (shoulder to shoulder) and drape it through a hanger.

TRY: Tesco 10-pack wooden hangers, £6 (60p/each)

COORDINATION IS KEY

Grouping your clothes by colour first and then by type will not only make your wardrobe pleasing to look at, but it’ll also be far easier to visualise your outfit options every morning. And remember to invest in moth protection so those pesky insects don’t end up munching through your favourite knits!

TRY: Johnson Raid Moth Paper 12-pack, £3.20 (27p/each)

BOOT CAMP

You don’t need us to tell you that just throwing all your shoes and boots together into the bottom of your wardrobe isn’t the best option. If you can, store shoes in their boxes so you don’t waste time looking for that elusive

trainer that is no doubt wedged somewhere behind a heap of other shoes. Ideally, keep tall winter boots in top form with a boot shaper, and clean your shoes regularly to ensure they don’t get water stains.

TRY: Kiwi Aquastop Multipurpose Protector 200ml, £4 (£2/100ml)

DON’T OVERSTUFF

A crowded wardrobe is confusing – and no one wants to ‘lose’ their favourite top for months at a time. If you have space, keep big, bulky coats on a coat rack by the front door or in the hallway, and fix hooks to the inside of your wardrobe doors to hang bags and scarves.

TRY: Command Large White Utility Hook, £3.50

3of the best

SELF-HELP BOOKS

To help you look on the bright side

THE COMFORT BOOK, £9

Feeling a little overwhelmed?

Matt Haig provides some muchneeded respite from the stresses of daily life. This is a scrapbook of poems, memoirs and life lessons that you can dip in and out of to help pick yourself back up.

HEALING IS THE NEW HIGH, £5

Say goodbye to pain and hello to healing with this self-love manual from Vex King. This book is more like a course, with practical exercises and guided meditations to help you let go of trauma and positively reframe your thoughts.

THE BOY, THE MOLE, THE FOX AND THE HORSE, £10

Aimed at children, this story of unlikely friendship by Charlie Mackesy will leave you feeling full of hope. It features inspiring quotes and beautiful drawings.

We tried... Gratitude journals

We trial-run the latest life hacks so you don’t have to. This issue, editorial assistant Jess Herbert writes a gratitude journal.

WHAT IS IT?

Gratitude journalling is a huge trend – even Oprah Winfrey is doing it! Set time aside each day to note down around three things for which you are thankful. It could be something small like the weather, or bigger stuff, such as your love for family and friends.

WHY DO IT?

Dedicating time to focus on gratitude increases generosity, encourages introspection, improves relationships and lowers materialism. By focusing on the positives, our mind practises looking for the good, rather than the bad. A US study* found that adolescents who kept a gratitude journal were happier at school than those who didn’t.

WHAT DO I NEED?

It doesn’t have to be a swanky notebook – paper or the Notes

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Dedicating time to focus on gratitude increases generosity, encourages introspection, improves relationships and lowers materialism

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app on your phone work just as well. Following the formula ‘I’m grateful for… because…’ will help to keep you focused on the reasoning, rather than just the material object.

WHAT WAS IT LIKE?

Jess says, ‘At first, each moment of gratitude was quashed by guilt. What did I do to deserve these privileges? I had to remind myself that becoming more self-aware was part of the exercise. It forced me to appreciate things I’d usually overlook. It was amazing how quickly my mindset shifted – suddenly the negatives didn’t matter as much.’

DOES IT WORK?

‘I’ve noticed myself feeling happier as I realise how lucky I am,’ says Jess. ‘Keeping the journal is something I’ll continue doing a couple of times a week.’

Life questions…

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Personal trainer

Samantha Robbins, director of online exercise community

ZestLive.co.uk, thoroughly recommends having a go at skipping, saying, ‘It’s putting the fun into fitness.’

Skipping made a comeback during the pandemic, with nearly 1 million #jumprope posts on Instagram. It’s no longer only for school playgrounds and boxing gyms – and there’s a reason for that. You can burn a whopping 200-300 calories in 15 minutes.

Samantha says, ‘It’s accessible to everyone; you can do it at your own pace, you’re in control and it’s afordable – once you’ve bought your rope, it’s a free workout you can do anywhere.’

Is there a fun way to fitness?

Skipping is making a big comeback – and we’re into it!

THE HEALTH BENEFITS

It’s more than just burning calories. Samantha says, ‘It’s primarily a cardio exercise, so it improves heart and lung health, but it also releases endorphins, so it’s good for your mental health too. As it’s a load-bearing exercise, it’s good for bone and joint health. Even better, it improves coordination and therefore cognitive function, helping your brain stay healthy.’

WHAT ROPE TO BUY

‘Buy a fitness rope (rather than a fabric one), as these are heavier, helping them to turn efectively. And try to choose one where the length is adjustable, because they tend to be long.’

TRY: The Adjustable Speed Rope, £5.

HOW TO SKIP

Samantha says, ‘There is an element of perseverance. If you stumble, take a deep breath and go again.’ She explains, ‘Try Tabata training – 20 seconds of skipping, followed by 10 seconds of marching on the spot. Do that eight times for an efective way of using four minutes.’

ALSO TRY...

Roller skating

This great exercise works most muscle groups, yet causes less stress to your joints than running.

Hula-hooping

Shake those hips and burn up to 400 calories an hour. Push yourself even harder with a weighted hula hoop.

Skateboarding

If it’s good enough for the Olympics, it’s good enough for us. Plus you can burn 120 calories in 10 minutes.

It improves heart and lung health but it also releases endorphins, so it’s good for your mental health too

The AERO 360° absorbs excess moisture and neutralises bad smells based on its unique 360° air circulation and 2-in-1 refill tab technology with patented anti-odour properties.

Salmon & leek pasta bake p70

Swede & beef rendang pies p13

Your recipes

GET COOKING

SNACKS, SIDES, STARTERS & SAUCES

Bihari-style potatoes 26

Boiled rice 28

Devilled wings 38 Paratha 27

Platter of eyeballs 38

Skordalia 11

Smoked bacon & Manchego stuffed mushrooms 114

Smoky cauliflower popcorn 52

MEAT & FISH

Bihari lamb curry 26

Cheese & onion toad-in-the-hole with mash, peas & onion gravy 70

Chicken & mushroom pie 73

Chicken & tomato hotpot 76

Punjabi murgh masala (Punjabi chicken masala) 26

Salmon & leek pasta bake 70

Smoked mackerel with rainbow lentil slaw 86

Swede & beef rendang pies 13

Tartiflette toastie 52

VEGETARIAN & VEGAN

Beetroot falafel pitta with carrot slaw 69

Creamy squash & sage gnocchi 73

Moroccan-style harira stew with aubergine kofta 59

Mushroom & gnocchi bake 79

Parsi lagan sara istew (Parsi vegetable curry) 28

Pomegranate, ricotta & walnut spaghetti 9

Spiced carrot & apricot overnight oats 85

Spicy banger stew with cornbread dumplings 48

SWEET TREATS & DRINKS

3-ingredient spider’s web pancakes with fruity spiders 34

Apple & blackberry crumble smoothies 74

Bloody Martini 37

Butterscotch apple compote 74

Jack-o’-lantern chocolate orange cakes 34

‘Poisoned’ apple cake 41

Pomegranate French 75 62

Spiced apple doughnuts with caramel sauce 10

Swamp Juice Sour 36

Sweet butternut pie with pecan pastry 14

Tequila Moonrise 37

Turmeric malted milk with ginger & nutmeg 52

Swamp Juice Sour p36 ; Bloody Martini p37

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Vegetarian (free from meat and fish)

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Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

The stuff of legend Finest moments

These indulgent but easy-to-prepare canapés are guaranteed to get your guests talking

Smoked bacon & Manchego stuffed mushrooms

Serves 4 as a snack Takes 20 mins Cost per serve 92p

Preheat the oven to gas 4, 200°C, fan 180°C. Remove the stalks from a 250g pack Tesco Finest Forestiere mushrooms, then place, cap side up, on a lined baking sheet; bake for 10 mins.

Meanwhile, finely slice 5 rashers of Tesco Finest chestnut smoked streaky bacon. Heat 1 tbsp olive oil in a frying pan over a medium heat and fry the bacon for 4 mins. Add 2 finely chopped garlic cloves and fry for 2-3 mins until just golden. Blitz 45g sourdough to breadcrumbs, then stir into the pan along with the zest of 1 lemon and 5g finely chopped fresh flat-leaf parsley; fry for 1 min more, then remove from the heat and leave to cool a little. Stir in 50g finely grated Tesco Finest Manchego. Turn the mushrooms over and fill with the cheesy bacon mixture. Bake for 3-5 mins until the breadcrumbs are golden and the cheese has melted.

OUR STAR INGREDIENTS…

£2.50 (£1.04/100g)

£3 (£1.71/100g)

Tesco Finest Forestiere Mushrooms

Tesco Finest Manchego Gran Reserva 175g,

Tesco Finest Chestnut Smoked Streaky Bacon 240g,

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