Tesco Magazine - October 2020

BEAT THE DELIVERY

Speedy takeaway favourites you’ll want to stay in for

treat Trick or FREE

A monster lineup of fun things to cook, make and play with the kids this Halloween

Dirt cakes, mini monsters and spiderweb cakes p33

Lindt Master Chocolatier since 1845 Bliss,

So that’s the school term underway. How was it for you? No doubt we all need some welldeserved rest – and a bit of fun to lighten the mood. Cue the chocolate brownie haunted house on p26. Yes! We know you’re going to have so much fun creating your own version. Gather your little (and big) monsters in the kitchen, grab some decorations and prepare to get messy designing your spooky cake –then send us the pictures (Halloween fancy dress, p88, optional but preferred!). There are also some wickedly good activities and decoration ideas for you to experiment with on p81. Halloween treats aside, if takeaway is on your menu we challenge you to beat the delivery (p55) with our spins on favourites that take less than 35 mins to cook, while Jamie shares his own healthy twists on p47. Brilliant!

Lauren Rose-Smith, EDITOR

They’re my favourite Halloween treat. Look out for some great alternatives to this classic in store too: chocolate-dipped apples and tempting toppings. I want to try them all! 75p each

CONTENTS OCTOBER

FOOD

105 Your recipes

All the recipes in this issue

WEEKEND

9 October harvest

Seasonal oranges, leeks, pears, cauliflower and squash

55 Fakeaways

Beat the delivery driver with these top takeaway favourites

66 Cider cocktails

Celebrate harvest festival with exciting apple-based drinks

106 Finest moments

These mini sizzling sausage rolls make mighty hot snacks

EVERYDAY

24 Let’s Cook

Getting tea on the table has just become easier than ever

38 5 for under £25

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

KNOW-HOW

31 Tips and tricks

Halloween dinners, easy puds and fail-safe baking tips

47 Jamie Oliver

Super-flexible ‘fakeaways’ made healthier by Jamie

53 How to build:

A speedy curry

Mix and match to whip up a curry any night of the week

68 Focus on: Apples

Know your Braeburns from your Bramleys with this simple guide

70 Chef Derek Sarno

Make your own vegan Danish pastries, Derek-style

SHOPPING

IN STORE

18 Best buys

Seasonal eats, working-fromhome treats and more

75 Kitchen essentials

Brighten up tea breaks with these gorgeous Art Deco cups

ONLINE

62 Christmas planning

Log on now to browse all the festive food you’ll want to order

64 Over to you

BEAUTY

95 Beauty tricks

Squeeze in a mood-boosting fix with a three-minute wonder

FOR YOU HALLOWEEN IN STORE

18 Best buys

Frighteningly good ideas for your Halloween party

FOOD

26 Step-by-step

Don’t be scared: our chocolate brownie cake is simple to make

31 Tips and tricks

Spooky snacks and terrifying treats to leave kids spellbound

72 Too good to waste: Pumpkin

Made a jack-o’-lantern? Don’t waste the scooped-out flesh!

FUN

81 Spooky ideas

Creepy crafts and ghoulish games for a terror-ific time

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

98 Eco stories

The ‘4Rs’ in Tesco’s ongoing work to reduce plastic packaging

76 Instant updates

How refreshing a small area can transform a whole room

91 Free time

Don’t hibernate just yet; try our suggestions for a fall fling

101 Your finances

Plan ahead this Christmas for maximum fun on minimum cost

CONTRIBUTORS

JAMIE OLIVER

Health ambassador for Tesco

Love a takeaway?

We say you’ll love Jamie’s healthier versions, p47, even more!

DEREK SARNO

Tesco’s director of plant-based innovation

Missing your coffee-shop pastry treats? Try Derek’s wicked spin, p70

JAMIE ROBINSON

Tesco’s executive chef, product development

Jamie R’s versatile go-to autumn food, and his Halloween highlight, p18

The team EDITORIAL Editor Lauren Rose-Smith

Deputy editor Jo Wooderson Food editor

Elli Donajgrodzki Chief sub editor Art Young

Deputy chief sub editor Rob Goodway

Senior sub editor Jenny Wackett Writer

Bryony Bowie ART Art director Nina Brennan

Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer

Freddie Stewart Creative solutions editor

Alison Fordy Creative solutions art editor

Melanie Robinson-White

CONTENT AND PUBLISHING Acting content

director Rachael Ashley Food content director

Jenny McIvor Group managing editor Kate Best

Acting group art director Aileen O’Donnell Acting account director Hannah McDonald Account manager Renée Lo Account executive

Saadia Osman PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development

director Christina da Silva Global content

director Gina Roughan Global innovation

director Rebekah Billingsley Business director

Kate McLeod Global chief creative officer

Stuart Purcell Marketing director

Derek Harbinson Financial director Jane Moffett

WITH THANKS TO Lucy Jessop, Rachel Linstead

TESCO Acting head of content Daniel Porter

Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd

Senior campaign manager Rachael Wheatstone

Campaign managers Caroline Dodds, Alex Doyle

Advertising sales manager Tom Glenister

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

October harvest

IN SEASON

Inspiring ways to make the most of the best autumn produce

Emperor oranges

è×Ûã«Â£ô«ã¨¶è« ÷ sweetness

Need to know When zesting oranges, avoid the white pith underneath as it is bitter.

BAKED SEA BASS WITH FENNEL, ORANGE & CAPERS

Serves 4

Takes 30 mins

Cost per serve £2.99

Ų¢ ÂÂ » è» Ûƾ ÉèãŴŵŰ£ƿƭĉÂ »÷

Û»« ƭ Â÷¢×É Û× Û ×ó

űƟÉ× Â£ ÛƭűÛ»« ƭƟû Ûã    juiced

Ųã ÛÔ Ô ×Û

ŴÛ  ÛÛĉ»» ãÛƭ¢×ÉÁŲöűŹŰ£Ô ¸Û

Ųã ÛÔÉ»«ó É«»

űŰ£¢× Û¨ «»»ƭ ¨ÉÔÔ

űãÛÔ¢  »Û Ûƭ×É裨»÷ ×èÛ¨

É«»  ôÔÉã ãÉ ÛƭãÉÛ ×ó  (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the fennel, sliced orange and capers in a shallow ¸«Â£ã× ÷Ʋ> ÷㨠Û  ÛÛĉ»» ãÛ on top, drizzle with 1 tbsp oil and season. Bake for 20 mins.

2 Meanwhile, put the orange zest and juice in a bowl with the dill, remaining oil and the fennel seeds.

Mix well and season, then drizzle Éó ×㨠 Éɸ ĉÛ¨Ʋ' ׫ۨ with the reserved fennel fronds and serve with boiled new potatoes, if you like.

Each serving contains of the reference intake. See page 105. Carbohydrate 7g Protein 20g Fibre 2g High in protein; high in vitamin B12.

COOK’S TIP

Fennel and dill have similar flavours; if your fennel doesn’t have fronds, use a little extra dill.

Leeks

An allium, like onions  £»« »¸Û Û«»¸÷ ãöãè ãÉ«Û¨Û

Need to know You can use the green tops for stock or soup.

LEEK RAREBIT PORK STEAKS

Serves 4

Takes 30 mins

Cost per serve £1.27

2 tbsp olive oil

3 large leeks (about 550g), washed, ã«ÁÁ»÷ Û»«

ãÛÔ Ô»«ÂÉè

Á» ÷«

125g mature Cheddar, grated

1 tsp English mustard

Ôɸ »É«Â Ûã¸Û ¢ÉÁ£ Ô¸ mashed potato and Tenderstem ÉÉ»« ãÉ Û óÉÔã«É»

1 Heat 1 tbsp oil in a lidded pan and cook the leeks for 10 mins, covered, over a medium heat until soft. Set aside half the leeks in a dish and

¸Ô ôÁ]ã«ã¨Éè«ÂãÉ the remaining leeks, cook for 2 mins, then slowly pour in the cider, stirring, until combined. Add the cheese and mustard and gently heat, stirring, until melted. The mixture can easily catch at this stage, so be careful.

2 Preheat the grill to medium-high. Heat the remaining oil in a frying pan over a high heat and cook the pork steaks for 2-3 mins each side until golden and cooked through.

Top with the leek rarebit, then grill for 2-3 mins until golden. Serve with the reserved leeks, and mashed potato and Tenderstem broccoli, if you like.

Each serving

Conference pears

Sweet and fragrant

Need to know Pears brown quickly once cut. If not using straight away, transfer to a bowl with water and lemon juice.

FIVE-MINUTE CHOCOLATE & PEAR MUG CAKES

Serves 4

Takes 5 mins

Cost per serve 18p

20g unsalted butter, plus a little extra for greasing

30g dark chocolate

2 tbsp caster sugar

1 medium egg, lightly beaten

ãÛÔ Û»¢«Û«Â£Éè ãÛÔ «ÂÛãÂãÉ£Âè»Û dissolved in 2 tsp boiling water

Ω Conference pear, peeled, cored and cut into pieces

Ω tsp icing sugar crème fraîche or ice cream, to serve (optional)

1 Put the butter and chocolate in a heatproof bowl. Microwave for 45 secs-1 min on medium until melted. Add the caster Û裣£ÉèÂÉ whisk until just combined. Grease the base of a 300ml, straight-sided microwave-proof mug and put the pear in the bottom. Top with the cake mixture. Cook for 2 mins on high* until risen.

2 Leave the cake in the mug to rest for 10 secs, then turn out and serve dusted with the icing sugar, and topped with crème fraîche or ice cream, if you like.

Each serving contains

of the reference intake. See page 105.

For more pear recipes, visit tesco.com/recipes

MAKE IT SPOOKY!

See p32 to turn these into mini monsters!

BUDWEISER. SMOOTH TASTE. ZERO ALCOHOL.

0.0% ALC.

46 CALS 0G SUGAR

NEW FROM THE KING OF BEERS

軫Éô

A versatile brassica that can be roasted, fried or steamed, leaves and all

Need to know 軫Éô ¢ÉûȬÉãÛÉÔ Â ¢ûã¨Â ãÂÛ¢ãÉ£Û

BUFFALO CAULIFLOWER & BLUE CHEESE PIZZAS

Serves 4 (makes 2 pizzas)

TakesÁ«ÂÛ

Cost per serve

2 x 145g packs pizza base mix

1 tsp olive oil, plus extra for greasing

2Ω tbsp tomato purée

1-2 tbsp chilli sauce (such as Frank’s or sriracha)

1 tsp paprika

2 tsp clear honey

100g grated mozzarella

100g bunch spring onions, trimmed and halved lengthways £è»«ÉôÉãÛ ã¨«Â»÷ Û»« 100g vegetarian hard blue cheese, broken into small pieces 5g chives, snipped

1 D¸ã¨Ô«ûûÛÁ«öÛ ãÉ Ô¸ «ÂÛãèã«ÉÂÛYÉ»» Éè㨠ãÉ Á«»cÂÛ¢ãÉ £Û ¸«Â£ Û¨ãÛÂÛãÛ«¢É Á«ÂÛ ãÉ ÔÉó

2 V¨ã ã¨Éó ãÉ £Û ¢ÂD«ö ãÉ£ã¨ã¨ãÉÁãÉ Ô訫»»« ÛèÉ«»ÔÔ«¸Â ãÛÔ ¨ÉÂ÷ÛÛÉ«ó« ãô ã¨Ô«ûûÛÛÛԫ£ ãÉÉócÉÔ ô«ã¨ ã¨ÁÉûû»» Ûԫ£ É«ÉÂÛ軫Éô »è¨Û

For more cauliflower recipes, visit tesco.com/recipes

3 ¸¢ÉÁ«ÂÛ èÂã«» £É»Â ÉôÂÂÉɸã¨É裨«ûû» ô«ã¨ ã¨Á«Â«Â£ ¨ÉÂ÷ Ûԫ¸»Éó㨨«óÛ ãÉ Û ó

Each serving contains of the reference intake. See page 105. Carbohydrate 38g Protein 21g Fibre 5g

WINE MATCH

With lively citrus flavours and subtle sweet sage, this Marlborough white is a great match for blue cheese pizza, Ara Select Blocks Sauvignon Blanc, £10*

Butternut squash

Ideal for creating a veggie centrepiece

Need to know You can leave the skin on, if you like, especially if you’re roasting it.

SPICED SQUASH & ORZO WITH CRISPY FETA

Serves 4

Takes 55 mins

Cost per serve £1.29

800g butternut squash, peeled (optional), deseeded and cut into chunks (650g prepared weight)

2 tbsp olive oil

6 thyme sprigs, leaves picked, plus extra to garnish

Ω tsp crushed chillies

1 tsp smoked paprika

3 garlic cloves, crushed 200g pack feta, cut into 12 slices

ãÛÔÉÂÉè

300g orzo

75g Parmesan or vegetarian hard ¨Û»÷ £ã

15g fresh basil, leaves picked

Ω lemon, zested and juice

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the squash with 1 tbsp oil, the thyme, chillies, paprika and garlic on a baking tray. Bake for 45 mins or until golden and tender.

2 Meanwhile, toss the feta in the ÉÂÉè,ããÛÔ É«» «Â»£ frying pan over a high heat. Fry the feta in a single layer for 1-2 mins each side until golden and crisp.

3 Meanwhile, cook the orzo to pack instructions. Drain and toss with the hard cheese, basil and lemon juice. Mix with the squash and top with the feta, lemon zest and extra thyme leaves to serve.

COOK’S TIP

Clean and rinse the squash seeds before baking with the spices of your choice.

From weekend treats to party tricks, here’s what’s in store right now

BEHIND THE SCENES WITH JAMIE R

It’s the season of cosy comfort food and fakeaways, Ô»èÛ ,»»ÉôÂÂÉ E«£¨ã É 㨠¨É«ûÉ :Á« YÉ«ÂÛÉ cÛÉ’Ûöèã«ó¨¢ ÔÉè ã ó»ÉÔÁÂã «Û ¨ ãÉ ¨»Ô èÛ Á¸ 㨠ÁÉÛã É¢ «ã»»

Your autumn essentials ‘

Autumn is one of my favourite times of year.

My go-to October dinner is halved butternut squash roasted with garlic

NEW SQUASH

c ÷ É ɢ ã¨Û É more in store

< É ¨¸£ A taste between sweet potato and pumpkin. Great for curries.

]èÂÛÔÉ㸣 A sweet  Âèãã÷óÉè «» ¢É soups or roasting.

 ɻ«ó É«» 㨠 Ûãè with feta, fresh basil and pine nuts. Try it using wedges of other squashes, too (right). Super-comforting and great for colder evenings.

t«ÂãÛô㸣 Rich «ÂóÉè ô«ã¨¸÷ ãöãè Great in stews or bakes.

‘

Tesco has got Halloween covered! The Free From Spooky Gingerbread Biscuits are a standout for me JAMIE

‘

1 Halloween Cupcakes 9-pack, £3.50 (39p each)

2 Halloween Succulents, £3 each

3 Spider Table Runner, £2

4 Free From Spooky Gingerbread Biscuits 12-pack, £2.25 (19p each)

5 Green Escape Smoothie 750ml, £1.30 (17p/100ml)

FEEL-GOOD FUN

Enjoy crisp days and cosy evenings in

Weekend breakfast

Try new Free From Chocolate Twists 2-pack, £2.50* (£1.25 each): light and flaky gluten-free pastry twisted with crème patissiere and Belgian dark chocolate chips. Serve with mugs of full-bodied Finest Colombian Supremo Ground Coffee 227g, £3.29 (£1.45/100g), for an indulgent Sunday treat.

Half-term treats

Satisfy cookie cravings with Ready to Bake Chocolate Chip Cookie Dough 300g, £1.50 (50p/100g). For more weekend baking ideas, turn to p34.

Pop on a film and snuggle up on the sofa with a bowl of classic Sweet & Salty Popcorn 200g, £1.50 (75p/100g). The new larger size means the whole family can share!

4 STEPS… TO FAJITAS

1 Vegetable & Chicken Fajita Mix 700g, £2.50 (36p/100g)

2 Wholemeal Tortilla Wraps 8-pack, 95p (12p each)

3 4 Tex Mex Dips 428g, £2.25 (53p/100g)

4 Fresh Coriander 30g, 70p (£2.33/100g)

SEASONAL TREATS

É£ÛÂèãèÁ»»«£¨ãÛ

THE SLICE IS RIGHT

/¢ ÷Éè »ÉóÔÔ»èÁ»ã ÷ ã¨Âô Tesco Finest Apple & Blackcurrant Crumble Cake, £13 Û óÛÔ ÔÛ ó«Â£ /ÂÛÔ«÷ 㨢Á«»÷ ¢óÉè«ã«ã »÷Û ÛÉ¢ã ÔÔ»ÛÔÉ£ô«ã¨»¸èÂã ¶Á«ÛÉã ô«ã¨»£«Â ô¨«ã¨ÉÉ»ã£Â¨Âè¨÷ «ÂÂÁÉÂèÁ»

&/YtKY< &]c/E'

Vè»» É÷Éèô»»«ÛÂãè¸ «Â ãÉ Âô Tesco Finest Whisky Barrel-Smoked Hot Dogs 400g, £2.75 Ô£«ã«Û¨ Ôɸ ÛèÛ£Û ÛÁɸô«ã¨ ô¨«Û¸÷

» ôÉÉ ¨«ÔÛ ¢ÉÁ»»ÉôóÉè ] óô«ã¨ ¢«É«ÉÂÛ «Â Free From Hot Dog Rolls 4-pack, £1.80 Ô¨ ÛÉó ÷É £ã «Â É 㨢èÂ

]VY<> ],/E

Whether at an event or in your back garden, easy-light Platinum Sparklers 5-pack, £1 (20p each), are a fun way to celebrate, and won’t scare pets with loud bangs.

TEA-BREAK TREATS

¢ãÂÉÉÂÛã ÷ÉèÛ¸££«Â£ É '«ó ÷ÉèÛ»¢ ÛÉÁ㨫£ ãÉ »Éɸ ¢Éô ãÉ

Tesco

(96p/100g)

New

45p (30p/100g)

Tesco Finest Free From Triple Chocolate Cookies 150g, £1.80 (£1.20/100g)

Finest Earl Grey Teabags 100 bags/250g, £2.39

Chocolate Orange Bourbon Biscuits 150g,

Just say ‘yes!’

Don’t let sensitive teeth stop you enjoying the food you love

STEAMED CHOCOLATE CHIP PUDDING WITH ICE CREAM

Serves 10 Takes 2 hrs 15 mins

175g unsalted butter, softened, plus extra for greasing

3 tbsp golden syrup

£ Û»¢«Û«Â£Éè

1 tsp baking powder

3 large eggs

175g soft light brown sugar

100g dark chocolate chips vanilla ice cream, to serve For the sauce

1 tbsp golden syrup

100g dark chocolate

1 Grease a 1.2ltr pudding basin and line the base with greased nonstick baking paper. Pour in the golden syrup and set aside.

2 ]«¢ã ã¨É踫£ ÔÉô into a bowl; add the butter, eggs and sugar, then beat with an electric whisk for 1 min or until well combined. Fold in the chocolate chips; spoon into the pudding basin.

3 Cover the bowl with nonstick baking paper, then foil, pleating the centre of each so the pudding has room to rise, and folding excess over the side. Secure with string, to keep water out while cooking.

4 Place on an upturned side plate in a large saucepan. Pour boiling water to halfway up the bowl, cover with a lid and steam on a low heat for 2 hrs, topping up the water as necessary. The pudding is done when a skewer inserted into the centre (through the foil and baking paper) comes out clean.

5 When nearly ready, heat the sauce ingredients gently in the microwave until melted. Stir until smooth.

6 Run a knife around the inside of the basin, turn out onto a plate and Ô» Éã¨ÔÔ«ÛVÉèÉó the chocolate sauce and serve with a scoop of vanilla ice cream.

Each serving contains

Brush twice a day with clinically proven Sensodyne Sensitivity & Gum Original Mint or Whitening 75ml, see in store for pricing. Its daily dual action formula builds a protective layer over sensitive areas and removes plaque bacteria to support good gum health.

the reference intake. See page 105.

Cook

CHEF’S TIP

‘

Scatter over a handful of pomegranate seeds for an extra burst of vibrant flavour and colour

‘

Deciding what to cook for dinner and dishing it up has just got a whole lot easier. Tesco has created a selection of simple recipes for two, designed by its expert chefs to give you restaurant-quality food at home. You’ll find the key ingredients, plus a helpful

recipe card, all grouped together in stores.

Each recipe only has three steps, and many include swaps for different tastes and dietary needs. Best of all, they’re on the table in 20 minutes.

Ready? We’ve got an exclusive preview of one of the recipes here. Let’s cook!

Middle Eastern-inspired chicken with green beans

c¨«Û«Û¨ ÉÉôÛ ¢ÉÁ D«»ÛãÂè«Û«Âè۫£«¨ Ô ÔÔ ÷ ÛÔ«Á«ö ãÉ £«óÂÉÁã«»«¢ã£Âã»ÛÁɸ÷ heat to the chicken and veg. Lidded cooking makes sure the ¨«¸Â Ûã÷Û Â«Â¶è«÷Âã¨ÉÔã«É»«ۨ«Â£ ãÉè¨Û £«ó«ãÂöãÔÉÔ É¢óÉèÂÉ»Éè Healthy and delicious.

1 of your 5-a-day

High in protein

Serves 2

Takes 20 mins

Cost per serve £2.50

ÛÁ»»¨«¸ÂÛã»»ãÛ

1 tbsp baharat seasoning

2 tsp smoked paprika

1 tsp ground cumin

1Ω tbsp vegetable oil

400g pack parmentier potatoes

£ Ô¸ÂÂÛ ãÉÔÔ

To serve (optional)

¨ÉÔÔ ¢Û¨É«Â ÔÉÁ£Âã ÛÛ¸ almonds

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, mix the chicken with the baharat seasoning, paprika, cumin and a pinch of salt. Add Ω tbsp oil and mix well to coat.

2 In a casserole dish or ovenproof heavy-based pan with a lid, heat 1 tbsp oil over a medium-high heat. Fry the chicken, uncovered, for 2 mins each side. Stir through the potatoes and fry for 5 mins.

Add a splash of water and cover with the lid. Transfer to the oven for 10 mins or until the chicken is cooked through.

3 Meanwhile, blanch the beans in boiling water for 1-2 mins until just tender, then drain. Serve with the chicken and potatoes. Scatter with coriander, pomegranate seeds ¸»ÁÉÂÛ«¢ ÷Éè »«¸ Each serving contains

of the reference intake. See page 105. Carbohydrate 46g Protein 43g Fibre 11g High in protein, which supports the maintenance of muscle mass

DRINK PAIRING

Try with a lightly fruity and floral rosé or cloudy lemonade.

Find the main ingredients you’ll need to cook your chosen meal together in one place in store.

Step-by-step

Halloween chocolate brownie cake

It may be haunted but don’t be daunted – just follow our easy steps and get the kids involved to make this fab haunted house party cake

HALLOWEEN CHOCOLATE BROWNIE CAKE

Serves 24 freeze undecorated brownie

Takes 1 hr 50 mins plus cooling

Cost per serve 58p

For the brownie

400g unsalted butter, cubed 400g dark chocolate (54% cocoa solids), broken into pieces

6 large eggs

500g caster sugar

1 tbsp vanilla extract

£ Ô»«ÂÉè

1 tsp salt

To decorate

£¨ÉÉ»ãóÉè ¢ÉÛã«Â£

2 x 120g packs Matchmakers

£ ÷»»Éô÷ ãÉÉ»» ¢ÉÂÂã icing

5 biscuits (we used 4 Nice and 1 halved jam sandwich cream)

£ ô¨«ã ¢ÉÂÂã ««Â£ £»¸ ¢ÉÂÂã ««Â£ white and yellow coloured writing icing pens

3 purple Smarties

Bake the brownie

1 V¨ã 㨠Éó ãÉ £ÛŸ ¢Â »«Â öÁ baking tin with nonstick baking paper. Melt the butter and chocolate in a heavy-based saucepan over a low heat, stirring occasionally, until smooth and glossy. Set aside to cool for 5 mins.

2 Whisk the eggs, sugar and vanilla with an electric whisk in a large bowl for 1 min until pale and just

combined. Stir in the cooled ¨ÉÉ»ãÁ«ö&É»«Â ã¨Éè salt until just combined; pour into 㨻«Âã«Â¸¢ÉÁ«ÂÛ until the top is pale brown and dry and the centre no longer wobbles. Leave to cool completely in the tin.

Cut out the house shape

3 Place the brownie, with a short edge facing you, on a board and cut ó ã«»öÁã£è»Ûã«Ô from the top left corner. Cut this Ô««Â ¨»¢ ãÉ £«óö ŸÁ »É£ pieces, then cut each in half again diagonally. Set aside. Make the turrets

4èãÛ¨É ã㣻ö ŸÁ Âöã ãÉ ã¨Ûã ÉÂÂÛãÛ« Piece the diagonal pieces together to make 2 triangular turrets and arrange at the top of the brownie. Ice and roof the house

5 Using a palette knife, cover the brownie with a thin layer of chocolate frosting. Cover the right roof turret with full-length Matchmakers and set 1 full-length Matchmaker aside.

6 Cover the left turret with halved Matchmakers. Repeat at the lowest indentation for the lower roof. Use the smaller broken Matchmakers to cover the middle roof, taking them halfway across. Place the reserved Matchmaker between the two turrets, to separate, as shown. Make the door

7 Cut a Matchmaker to 7.5cm long, ã¨Â Ô»ÁÉ«ã¨Û«É¢ «ã Cut these at a downward angle, on both sides, to create an arched door, then press onto the brownie.

Make the windows and ghost

8 Roll out the yellow icing to 2mm thick and cut into pieces just larger than your biscuits. Dab a little water on the icing, then carefully press ÉÂãÉ ã¨«Ûè«ãÛ &É»Éó㨠edges and press onto the back of the biscuits to seal. Roll out the white icing to 2mm thick and cut ÉèãÛÁ»» £¨ÉÛãöÁ DÉ«Ûã and stick onto one of the windows. YÉ»» Éèã ¨»¢ 㨻¸ ««Â£ ãÉÁÁ thick and cut into 2mm strips to make windowpane details. Dab with water, stick to the yellow icing, then stick the windows onto the house.

9 Halve the remaining black icing. Roll one half into an egg shape for the spider’s body and roll the rest into a thin sausage shape. Cut the length equally into 4, then lay parallel and gently squeeze in the middle to make legs. Dab the centre with water and press the body on top. Dab water onto a window and stick on the spider. Use the icing ÉèãÛ ãÉ Á¸Éɨ» eyes for the ghost. Create cobwebs

10 Use the white writing icing to draw eyes on the spider, and cobwebs on the windows and roof. Stick the Smarties where you would like mini spiders; use yellow writing icing to draw legs and eyes, and to add a number to the door. Will keep in a cool, dry place for up to 5 days.

CHOCOLATE

STICK ROOF

Chop Matchmakers

ãÉ«Âã sizes to create a spooky roof. It doesn’t matter if they’re not superneat – in fact, it’ll add to the ¨èÂãã

BISCUIT WINDOWS

Use yellow and black fondant icing to cover and decorate your favourite biscuits to create lit windows.

ICING GHOSTS

Cut out your own Casper from rolled ready-made white icing and stick to your window using a little water – easy!

Turn over for step-by-step tips

CUT OUT THE HOUSE SHAPE

Use a long, sharp knife to give straight lines and clean edges while you cut the brownie. If you like, you can chill the brownie for 1 hr before cutting to give really clean edges.

CREATE THE TURRETS

The diagonal brownie pieces make great spooky spires. If you like, you could make them even taller by trimming some of the Éā èã ×Éô«  Û  Û ¢É×㨠Áǁ¶èÛã make sure you have space on your board.

ICE AND ROOF THE HOUSE

Using an angled palette knife to spread the icing will give a smooth surface for decorating. Cutting the Matchmakers to

«ā × Âã» £ã¨Û¢É× «ā × ÂãÛ ã«ÉÂÛÉ¢㨠

×ÉÉ¢¨ »ÔÛ × ã  ÁÉ× × ÁÛ¨ ¸»  ā ãƭ

èãÛ ô¨ ã» £ã¨Û÷Éè㨫¸ôÉ׸ Ûãǁ ensure you leave space for the windows.

MAKE THE DOOR

Start by cutting the central Matchmaker to give you the best idea of size. Use a long, sharp knife to cut a clean line across the Matchmakers on each side to make the arch. To stick onto the cake, start with the longest, central Matchmaker and align the rest.

STYLE THE WINDOWS

Roll the fondant icing out on nonstick baking paper to stop it sticking; don’t dust with icing sugar as it will dilute the colour. Using a pizza cutter helps give straight lines for the windowpanes, while a small, sharp knife is best for cutting out curved details like the ghost.

MAKE THE SPIDER

Cold hands will stop the icing from sticking when rolling the spider: run your hands under cold water and dry well. Be careful not to use too much water when sticking on the spider body, as this will make the fondant sticky and harder to transfer to the house.

RECIPE MIMA SINCLAIR

PHOTOGRAPHY GARETH MORGANS FOOD STYLING

EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

Caring is the hardest thing we do.

Tips and tricks

Kitchen secrets

All you need for easy Halloween treats, plus baking skills, swaps and shortcuts

Simple spooky snacks

Low on ingredients but high on fun

3-INGREDIENT ,

Snake dough sticks

Serves 8

Takes 40 mins

Cost per serve 22p

Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper. Empty a 145g pack pizza base mix into a bowl (reserving 1 tsp), add 100ml lukewarm water and mix to a soft dough. Dust a work surface with Ω tsp of the reserved pizza mix, then knead for 5 mins until smooth.

Divide into 8 pieces and roll each into 28cm snakes (keep one end thicker for the head), using the remaining mix for dusting. Shape into zigzags or coils and transfer to the tray. Brush with a little of the sauce from a 200g tub salsa and press on small pumpkin seeds for eyes. Bake for 15-20 mins until golden, then serve with the remaining salsa.

Cheesy mummies

Serves 8

Takes 25 mins

Cost per serve 39p

Unroll a 375g pack ready-rolled »«£¨ãÔèÔÛã ÷ and cut a circle of pastry around a 250g Camembert, leaving a 3cm border. Pull the pastry up to cover the sides of the cheese, pressing to secure. Brush the edges with a little water. Cut 4 x 2cm-wide strips from a long edge of the pastry and lay them across the cheese, trimming and layering to create a £ãÔÛÛ £Âã»÷ ãÉ secure. Transfer to the fridge for 20 mins. Meanwhile, use an 8cm pastry cutter to cut out 4 pastry circles. Reroll the trimmings and cut into 1cm strips. Place an

COOK’S TIP

Any round cheese will work: try goat’s cheese or mozzarella.

unwrapped Mini Babybel in the middle of each pastry circle, then enclose by pulling up the borders and pinching together. Press together to smooth and seal, then place seam-side down on a lined baking sheet. Brush each with a little water and lay strips of pastry across each to create a bandage ãÔÛÛ £Âã»÷ ãÉ Û訫»» for at least 15 mins. Preheat the oven to gas 7, 220°C, fan 200°C. Brush the pastry with beaten egg and press on sliced black olives as eyes. Bake the large mummy for 25 mins, adding the mini mummies after 10 mins. Leave to cool for 5 mins before serving. Each serving contains of the reference intake. See page 105. Carbohydrate 25g Protein 12g Fibre 1g

FRANKENSTEIN MUG CAKES

Give the mug cakes on p12 a spooky twist. Follow the recipe, then turn out, cool for 10 mins, then scatter each with 1 tbsp milk chocolate sprinkles. Poke holes for the eyes, then squeeze a little red writing icing onto 2 green M&M’s and push into the holes. Use icing for pupils. For the bolts, poke holes either side and push in half a liquorice twist. Use red writing icing to stick on 6 mini marshmallows in a row to make teeth. Draw around them to create lips, then draw on some stitches too.

GIVE ME MORE! +

Make these fun Pumpkin English ÀçÁÚ çÚªÁ¢ just three ingredients.

Energy Fat Sugars Salt Saturates

WAYS WITH

MINI MUFFINS

1 Dirt cakes

Makes 12 Takes 15 mins Cost per serve 16p

Top 12 x Halloween spooky mini ÁèÂÛ with Ω tsp no-added-sugar hazelnut spread. Finely crush 2 Bourbon creams on a plate, then É»»¨ «Áè «Â 㨫Ûè«ã to lightly coat. Put 50g ready-to-roll fondant icing in a bowl and mix in a little Dr. Oetker orange food colouring gel. Shape into 12 pumpkin-shaped balls. Use a cocktail stick to mark segments on each pumpkin. Roll 5g green ready-to-roll icing into a very thin, long sausage, then cut it into 12 x 1.5cm-long pieces, reserving the rest. Press each gently onto the top of a pumpkin to attach like a stalk. Use the remaining green icing to make small leaves; press these into the base of the stalks. Place a ÔèÁÔ¸«Â É ãÉÔ É¢¨ Áè Will keep in a sealed container in a cool place for 3-4 days.

CREATE THE COVER

2 Mini monsters

Makes 12

Takes 15 mins

Cost per serve 23p

Divide 120g vanilla frosting between 2 bowls and stir a little Dr. Oetker orange food colouring gel into one and Dr. Oetker violet food colouring gel into the other. Spread or pipe the orange buttercream onto one half of 12 x Halloween

ÛÔÉɸ÷ Á«Â« ÁèÂÛ, then repeat to cover the other half with the purple buttercream. Reserve º tsp of each colour to attach the eyes. Make eyes on stalks by using a little buttercream to stick Cake Décor edible eyes to cocktail sticks and pushing them into the cakes, or stick eyes directly into the icing. Will keep in a sealed container in a cool place for 3-4 days.

3 Spiderweb cakes

Makes 12 Takes 15 mins Cost per serve 18p

Top 12 x Halloween spooky mini ÁèÂÛ with 1 tsp chocolate frosting. Heat a Cake Décor white chocolate writing pen to pack instructions, then pipe a spiral onto ¨ ÁèÂÛã ã«Â£ ¢ÉÁ 㨠centre. Use a cocktail stick to drag lines outwards from the centre to form a spider web. Will keep in a sealed container in a cool place for 3-4 days.

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

3%

Carbohydrate 16g Protein 1g Fibre 1g

12 Halloween Spooky Mini Muffins, £1.50 (13p each)

Homemade dessert shortcuts

Whip up one of these puds-for-two to satisfy cravings in minutes

BOOST

YOUR BAKES

They say baking is a science, so why not experiment?

Flours

If a recipe uses plain Éè ÷Éè ɢã ÛôÔ »«ã㻠ɢ «ã ¢É Éã¨ ã¨«Â£Û ÉãÛ ãÉÉɸ«Û ÉèÁ»Û É»«ãã»ô¨É»Á» É

3 EASY PUDDING IDEAS

Any-fruit crumble

Tip a 400g tin of fruit (like pears or peaches) into a 1ltr baking dish with a few frozen berries, if you like. Rub 30g cold diced butter into 75g plain flour to resemble crumbs; stir in 30g sugar and scatter over the fruit. Bake at gas 6, 200°C, fan 180°C for 20-30 mins until golden and bubbling.

Microwave sponge

Cream 50g butter and 50g caster sugar in a bowl. Beat in 1 egg and fold in 50g self-raising flour. Spoon 3 tbsp golden syrup into a heatproof bowl, then pour the batter on top. Microwave on high for 3-4 mins until risen and golden.

Syrups and jams

c¨Û ɢãÂ Ô ã«»»÷ ɢ軻÷ ÛôÔÔ]ôãÂÛÛ ô«»» ó ÷èã»» ô«»» ôɸã ÷«Â£ ÁÁ»ãÉ Ô¶¸ÛÉÁÔ» Û÷èÔ ãÉÉɸ«Û

Extras

Cheat’s rice pudding

Put a 250g pack plain microwave rice in a heatproof bowl with 250ml milk, 2 tbsp sugar, tsp vanilla extract and a beaten egg. Stir well, then microwave for 5-6 mins, stirring halfway through, until set. Serve with a dollop of jam.

c¨«Â¸÷É«۫ÂÛ Â¨É É»ã¨«ÔÛ ¨ÉÔÔ ÛãÁ £«Â£ «ÔÔ» É Á壃 Á«Â«

Pair with some homemade honeycomb ice cream and you’ll have yourself a firm family favourite!

Switch up your sponge

Tired of the same old Victoria sandwich?

Try one of these variations

USE FRESH HERBS ¢ô¨ÉÔÔ

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ã¨÷Á »óÛ

Ô« ô»» ô«ã¨

»ÁÉ É

É£ ûÛã

ã¨Á

«ÂãÉ ÷Éèãã ÉèããÁ

FLAVOUR YOUR BUTTERCREAM c ÷»Éô É«»«ãèÛ ¶è« É

ó »«Öèè ¢ÉÉÉû÷ «ۨ

ADD GROUND SPICES

»»ÛÔ« £«Â£É «ÂÂÁÉ ôɸ ô»» ÉèããÛÔ ãÉ ã¨ãã

FOOLPROOF GUIDE TO LINING A CAKE TIN

FOR A ROUND TIN

1 Draw around the base onto baking paper and cut it out. Cut a strip that’s 5cm taller to go around the tin.

TRY A DIFFERENT

JAM

c ÷»¸èÂã

ɨ ÷ É ÛôÔ ¢É »ÁÉÂè É ÁÁ»

MAKE IT INTO CUPCAKES!

s«ãÉ« ÛÔÉ£ãã Á¸Û £ãèÔ¸Û«ó« «ããô ÔÔÛÛ «Â Áè ã÷¸ ¢É Á«ÂÛ èÂã«» £É»ÂÂÉɸ ã¨É裨

3 Grease the tin and stick the long paper strip to the inside, so the edge with the cuts is at the bottom.

2 Make a fold 3cm along one long edge of the strip, then make a series of small cuts up to the fold.

4 Press into the edges of the tin, then top with the circle for the base.

FOR A SQUARE OR LOAF TIN

1 Centre the tin on a sheet of baking paper and use a pencil to mark out each corner.

3 Cut a triangle from each corner of the paper to where you marked the corners of the tin.

2 Cut around the tin, leaving a border so there is enough paper to fold up and cover each side.

4 Grease the tin and press in the paper, overlapping the corners ãÉã ÛÂ裻÷

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

Tried it, liked it

Our tester Lynda lives in Belfast with her husband Eoin, two daughters and baby son. ‘I’m usually an enthusiastic cook, but I’ve fallen into a bit of a rut since being on maternity leave,’ says Lynda. ‘I was pleasantly surprised by how much the £25 bought us, and by the range of food and flavours too. I’ve been trying to incorporate more veg into our meals and really liked the inclusion of so many here, so it didn’t feel like hard work to eat well.’

GET INVOLVED

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

5 x DINNERS

4 x SERVINGS

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

-

SHOPPING LIST

20g pack fresh dill

30g pack fresh coriander

4-pack Suntrail Farms lemons

3cm piece ginger

1 garlic bulb

1kg bag Redmere Farms red onions

4 carrots

1 leek

100g bunch spring onions

1 round or iceberg lettuce

1 pack Redmere Farms

fresh greens

2 aubergines

2 x 1kg bags Redmere Farms

sweet potatoes

12-pack Woodside Farm pork sausages

250g pack salted butter

500g pot Creamfields

low-fat natural yogurt

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

500g pack Hearty Food Co.

spaghetti

500g 4-pack boil-in-thebag brown rice

250ml bottle reduced-fat Caesar dressing

250ml bottle Wicked Kitchen sticky teriyaki sauce

33g pot ground allspice

568ml bottle distilled

vinegar

2 x 400g tins chickpeas

400g tin Grower’s Harvest

chopped tomatoes

250g pack Bay Fishmongers

frozen cold water prawns

450g pack frozen 30 breaded chicken nuggets

+ FROM YOUR STORECUPBOARD

Caster sugar, olive oil, vegetable oil, vegetable

stock cube

CRISPY CHICKEN CAESAR WRAPS

Serves 4 Takes 30 mins

750g sweet potatoes, scrubbed and cut into wedges

1 tbsp olive oil

25g caster sugar

50ml distilled vinegar

É«É»÷ Û»«

20 chicken nuggets

4 wholemeal wraps

1 round or iceberg lettuce, leaves torn £ ¢Û¨«»»É裨»÷¨ÉÔÔ

4 tbsp reduced-fat Caesar dressing

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the wedges with the oil on a baking tray; season. Spread out on the tray and roast for 25 mins until golden and tender.

2 Meanwhile, put the sugar in a heatproof bowl and add 50ml

boiling water. Stir to dissolve, then mix in the vinegar, onion, and a pinch of salt. Cover and set aside at room temperature to pickle.

3 When the wedges have been roasting for 10 mins, tip the chicken nuggets onto a separate baking tray and put in the oven on a shelf above the wedges. Cook for 13-15 mins until the nuggets are crispy. Parcel the wraps in a sheet of foil and heat in the bottom of the oven for the last 2-3 mins to warm through.

4 Add some lettuce, 5 chicken nuggets, a few fronds of dill and a scattering of drained pickled onions to each warmed tortilla. Drizzle over the Caesar dressing, then wrap up and serve with the wedges.

Each serving contains of the reference intake. See page 105. Carbohydrate 85g Protein 19g Fibre 14g 1 of your 5-a-day; source of protein

‘The family favourite. The girls were eager to help assemble the wraps – and eat them!

‘

BROWN BUTTER PRAWN PASTA

Serves 4

Takes 15 mins plus defrosting

350g spaghetti

50g butter

»¸Â»÷ Û»« £»«»ÉóèÛ¨ £ ¢ÉûÂÉ» ôã ÔôÂÛ ¢ÉÛã« »ÁÉ ûÛã ¶è« £ ¢Û¨«»»Â»÷¨ÉÔÔ

1 Cook the spaghetti to pack instructions. Reserve 50ml of the cooking water, then drain and set aside.

2 Meanwhile, heat the butter in a large frying pan over a medium heat. Once melted and foaming, cook for 1-2 mins, stirring a few times, until the butter darkens slightly to a deep golden brown

and starts to smell nutty. Add the leek and fry for 6-8 mins until softened. Add the garlic and cook, stirring, for 1 min until fragrant.

3 Stir in the spaghetti, prawns, lemon zest and juice, and most of the dill. Add the reserved pasta water and toss everything together until the prawns are piping hot and the sauce coats the spaghetti. Serve topped with the reserved dill and lots of black pepper.

Each serving contains

449kcal 13g7g4g1.2g

of the reference intake. See page 105. Carbohydrate 67g Protein 21g Fibre 4g

‘

‘ I’ll definitely make this again. My eldest took some convincing to try the leeks and dill, but she cleared her plate

SPICED CHICKPEA STEW

Serves 4

Takes 30 mins

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£»«»ÉóÛ Û»«

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ö£ ã«ÂÛ¨«¸ÔÛ

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£ »Éô ¢ã Âãè» ÷É£è ã ãÉ Û ó

»ÁÉ ûÛãÂèã «ÂãÉ ô£Û

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£ ¢Û¨É«Â¨ÉÔÔ

1 Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the sliced onion with a pinch of salt, stirring frequently, for 10-15 mins until turning crispy and golden. Scoop out with a slotted spoon and set aside to drain on kitchen paper.

2 Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat, then add the chopped onion and carrot and fry for 8-10 mins until starting to soften, then stir in the garlic and allspice. Fry for 1 min, then add the tomatoes, chickpeas and stock. Simmer for 10 mins or until the tomatoes have broken down and the sauce has thickened slightly.

3 Meanwhile, cook the rice to pack instructions.

4 Stir the greens into the stew and cook for another 5-8 mins until the greens are tender. Season well, then serve with the rice. Top with yogurt, lemon zest, the crispy onions and coriander. Serve with the lemon wedges for squeezing over.

Each serving contains of the reference intake. See page 105. Carbohydrate 53g Protein 16g Fibre 15g 2 of your 5-a-day; source of protein; source of vitamin C

USE IT UP LEMONS

Looking to reduce your salt intake? A squeeze of lemon is a great alternative way to season food.

‘

This was perfect for a cold, wet day. It didn’t need much prep, and I liked that it was 2 of our 5-a-day. I’d maybe add a little chilli or cayenne pepper next time‘ e

STICKY AUBERGINE RICE BOWLS

Serves 4

Takes 25 mins

2 aubergines, trimmed and cut into 5cm batons

1 tbsp vegetable oil

Á Ô« £«Â£ Ի»÷ grated

2 garlic cloves, crushed

Á» ã«÷¸« Ûè

2 carrots, peeled and shaved into ribbons with a peeler

3 tbsp distilled vinegar

º tsp sugar

2 pouches boil-in-the-bag brown rice

Ûԫ£ É«ÉÂÛ»÷ Û»«

£ ¢Û¨É«Â »óÛ Ô«¸

‘The girls gobbled up the sausages and asked for seconds! We all enjoyed the sweet potato mash too

‘

TERIYAKI-GLAZED SAUSAGES WITH SWEET POTATO MASH & STIR-FRIED GREENS

Serves 4

Takes 30 mins

Ÿ Ôɸ ÛèÛ£Û Á» ã«÷¸« Ûè

750g sweet potatoes, peeled and cut «ÂãÉÁ¨è¸Û

ãÛÔ »Éô ¢ã Âãè» ÷É£è ã

Ûԫ£ É«ÉÂÛ»÷ Û»«

Ω tbsp olive oil

£ ¢Û¨ £ÂÛ ã¨«¸ ÛãÁÛ»÷ sliced, leaves cut into 1cm ribbons

1 garlic clove, sliced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages in a roasting tin and pour over the teriyaki sauce. Turn to coat, then bake for 20-25 mins, stirring a few times to prevent the sauce

catching, until the sausages are cooked through, sticky and glazed.

2 Meanwhile, boil the sweet potatoes for 10 mins or until tender. Drain and leave to steam-dry in the colander for 5 mins. Tip back into the pan and mash with the yogurt until smooth. Stir in half the spring onions and season.

3 Heat the oil in a frying pan over a medium-high heat, then stir-fry the greens for 5 mins until tender. Add the garlic and fry for 1-2 mins until golden and fragrant. Serve with the sausages and the sweet potato mash, scattered with the remaining spring onions.

Each serving contains of the reference intake. See page 105. Carbohydrate 69g Protein 21g Fibre 9g

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the aubergine with the oil and roast for 10 mins. Whisk the ginger, garlic and teriyaki sauce in a small bowl, then drizzle over the aubergine. Toss together and roast for another 10-15 mins, stirring halfway through, until sticky and glazed.

2 Meanwhile, put the carrot ribbons in a bowl with the vinegar, sugar and a pinch of salt. Toss well and set aside. Cook the rice to pack instructions.

3 Divide the rice between 4 bowls. Top with the sticky aubergine and a pile of the drained carrot salad. Top with spring onions and coriander to serve.

Each serving contains of the reference intake. See page 105. Carbohydrate 41g Protein 5g Fibre 4g 1 of your 5-a-day; low in fat; low in saturates 11% 937kJ 221kcal 4g1g20g1.3g 6% 3% 22% 21%

The sticky teriyaki sauce made the roasted aubergines something special, and we loved the pickled carrots ‘ T ‘ s

RECIPES ANNA O’SHEA PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY

PROP STYLING

LUIS PERAL

THE POWER TO LOWER PRICES

Now you can get even more from your Clubcard with new exclusive deals at Tesco in store and online now

Your Clubcard already gives you so much, earning you one point for every £1* spent at Tesco –points that can be exchanged with Reward Partners for anything from meals to family days out. Now it will also give you access to exclusive deals at Tesco, for even more value.

Hundreds of householdname brands, from lunchtime helpers to weekend treats, will have lower prices. They’ll feature in every store, week after week, and all you need to do to access the lower prices is scan your Clubcard (or the Clubcard app) at checkout.

THEY’RE AVAILABLE ONLINE TOO

You can get the exclusive deals when you shop online at tesco.com as well, as long as you have registered your Clubcard to your account. And you’ll still earn points on all your shopping.

So make sure you’ve always got your Clubcard with you. And if you haven’t signed up yet, don’t delay: get this power in your pocket by visiting tesco.com/clubcard.

To get exclusive deals at Tesco, all you need is Clubcard

SAVINGS ACROSS THE STORE

wÉè»»Âã¨ö»èÛ«ó»Û É£ɢ ÔÉ è ãÛ¢ÉÁ ããÛ »è¨ ¨»Ô Û »«¸ã¨ÛãÉó ÷ÛÛÂã«»Û Ûè¨Û ãÉÉã¨ÔÛãÂ É ÉÂãc¨«ãÁÛ ô«ã¨Âö»èÛ«ó» ô«»»¨Â£Ûɨ¸ Éèã ô¨ãÛ Âô É ÷Éè»èÔÔ ãÉ Á¸Ûè÷ÉèÉÂã Á«ÛÛ Éèã

Tesco

Normal price £2.75 (Serves 6, 46p per serving)

Clubcard Price** £1.70 (28p per serving)

Bagels 5-pack

Normal price £1.60 (32p each)

Clubcard Price** 95p (19p each)

GET CLUBCARD ON YOUR PHONE

1

Scan the QR code (right), or visit the app store or Google Play, and download the app.

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Update your Clubcard information or register for an account.

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Scan the app at the till to access Clubcard Prices and earn Clubcard Points.

EVEN MORE BENEFITS

You’ll never be without your Clubcard when you have the Clubcard app on your phone. As well as giving you access to Clubcard Prices you can use the app to collect points at the till, keep track of your points, spend vouchers and even access more vouchers within 24 hours if you want to get them sooner*.

Mission

Normal price £1.260 (20p each)

Clubcard Price** 95p (16p each)

Make sure you’ve got your Clubcard with you (or Clubcard app on your phone) or you’ll miss out on these exclusive deals!

New York Bakery Co Sesame

Deli Original Wraps 6-pack

Finest Chocolate Cake

JAMIE ON healt

Tesco’s health ambassador has three ‘fakeaway’ dishes that will give the takeaway a run for its money

Hi guys,

We all love a takeaway, but what if I told you I can help you recreate that same vibe at home, and also pack in a load of the good Ûãèt»»ã¨«Û ÁÉÂ㨠/Á Û㫸«Â£ 㨻 between comfort and nourishment with three ÛèÔö«»¢¸ô÷Û ã¨ã¨»ã¨« ¨Ôã¨Â ÷ÉèèÛè» ã¸ô÷ö but will tempt and delight in just the same ô÷/Á £É«Â£«£ É ã¨óÉè¢ÉÂã ô«ã¨ my mighty Japanese-inspired Chicken katsu burger (p50), hero-ing the humble mushroom in a comforting bowl of noodle soup (p48), Â/ó£ÉãÛèÔÛ«ÁÔ»s££«Ûã«¢« «Ôã¨ãÛ÷ «Â ÂÉ ã«Á]É »ãÛ celebrate the fakeaway and get cooking –÷Éè ôÉÂã«ÛÔÔÉ«Âã

win!

WE WANT TO SEE WHAT YOU’VE BEEN COOKING!

For your chance to win a signed copy of Jamie’s new book, 7 Ways, share your version of one of Jamie’s exclusive Tesco recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 7.10.20. Closes 23:55 on 3.11.20. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

Our latest winner is Sophie (@sophiewatson1000), who shared a snap, left, of her version of Jamie’s Potato & green bean salad recipe. Sophie wins a signed copy of Jamie’s book, Veg. For your chance to win this month’s prize draw, see the entry details, left.

jamie’s tip

You can use any type of mushrooms in this dish – some of the more exotic ones will give you a stronger punch of mushroomy flavour.

MY KINDA MUSHROOM RAMEN

Serves 4

Takes 45 mins

Cost per serve £1.44

400g mushrooms (see tip, above)

6cm piece of ginger bunch of spring onions

4 garlic cloves

olive oil

2 tbsp reduced-salt soy sauce

1.5ltrs organic vegetable stock

4 large free-range eggs

300g fine egg noodles

2 pak choi

sesame seeds (optional)

chilli sauce (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Finely slice the

mushrooms and place in a large ÉÛã«Â£ ã÷V»Â»÷ Û»« the ginger, trim and slice the spring onions, reserving the green tops, and peel and bash the whole garlic cloves. Add everything to the roasting tray, mix with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 30 mins or until gnarly.

2 Remove the tray from the oven, add the soy sauce and pour over 200ml of the hot stock, scraping all the sticky bits up from the bottom of the tray. Transfer everything to a large saucepan with the remaining stock and simmer on a low heat

3 Meanwhile, boil the eggs in a large pan of boiling water for 6 mins. Remove the eggs using a slotted spoon and cool slightly under

running water. Peel the eggs and cut in half. Cook the noodles in the egg water to pack instructions, then remove to serving bowls with tongs. Blanch the pak choi for 1 min in the noodle water, drain and slice in half lengthways.

4 Add 2 egg halves and half a pak choi to each bowl. Ladle over the broth. Scatter over the reserved spring onion tops, and sesame seeds and chilli sauce, if you like.

Each serving contains of the reference intake. See page 105. Carbohydrate 61.7g Protein 16.0g Fibre 3.9g

in protein, which supports the

VEGGIE STIR-FRIED RICE

You can get this quick and comforting takeaway favourite on the table faster than any delivery.

Serves 2

Takes 15 mins

Cost per serve £2.01

15g unsalted peanuts

2 garlic cloves

5cm piece of ginger groundnut oil

320g pack vegetable stir-fry mix

250g pouch ready-cooked wholegrain rice with quinoa

2 tbsp hoisin sauce

2 large free-range eggs

1 lime

2 Little Gem lettuces

1 Place a large, dry frying pan on a medium heat and toast the peanuts for 3 mins until golden. Use a pestle and mortar to bash until crushed.

2 V»Â»÷ Û»«ã¨£»«Â ginger. Place the pan back on a medium heat with 1 tbsp groundnut

oil. Fry the garlic and ginger for 3 mins until golden, then transfer half to a plate and set aside.

3 Place the pan on a high heat, add the vegetables and stir-fry for 2 mins. Add the grains with 1 tbsp hoisin sauce and toss until everything is piping hot and coated in the sauce.

4 Place a smaller, lidded frying pan on a medium heat and add 1 tbsp hoisin sauce with 2 tbsp water. Once bubbling, crack in the eggs and pop the lid on. Cook the eggs for 2 mins, or until cooked to your liking.

5 Pack the veggie rice into little bowls and turn out onto serving plates for old-school presentation style! Cut the lime in half and click apart the lettuce leaves into cups, then arrange on the side with a little pile of crushed peanuts. Top the rice with the hoisin egg, sprinkle over the reserved crispy garlic and ginger, squeeze over the lime and tuck in!

Each serving

FLEX YOUR FAKEAWAY

Check out my easy swaps and additions so you can flex the recipes with what you’ve got and make your fakeaway work for you.

MY KINDA MUSHROOM

RAMEN

Swap out the mushrooms for courgettes or aubergine, and switch the pak choi for Tenderstem broccoli, mangetout, sugarsnaps or beansprouts. Use a teaspoon of miso paste to enrich the broth for a deeper umami hit, or add some fresh chilli to ramp up the heat. You could also add half a soft-boiled egg, a handful of prawns, leftover roasted meat or cubes of tofu for added protein.

VEGGIE STIR-FRIED RICE

Swap out the stir-fry pack for all the usual suspects: broccoli, carrot, mangetout, sugarsnaps, peppers or mushrooms –whatever’s lurking in your veg drawer (or freezer). Go for teriyaki sauce in place of the hoisin, switch the rice for noodles (or use a mixture) and feel free to add any leftover roasted meat, prawns or tofu to the mix.

CHICKEN KATSU BURGER

Try this recipe with turkey or pork escalopes instead of chicken. You could add red cabbage, radishes, red onion or fresh coriander to the slaw, or even some apple, pineapple or pear to sweeten things up.

CHICKEN KATSU BURGER

why jamie loves it

Rustle up this quick and easy chicken burger, «ÂÛÔ«÷ ã¨óÉèÛ É¢

a Japanese katsu curry. It’s an absolute cracker.

Serves 2

Takes 20 mins

Cost per serve £1.55

3 burger buns

1 skinless free-range chicken breast (about 120g)

º Chinese cabbage

1 large carrot

4 spring onions

4 tbsp natural yogurt

º tsp curry powder

1 tsp sweet chilli sauce

olive oil

1 Blitz one of the burger buns in ¢ÉÉ ÔÉÛÛÉ ãÉÁ¸Â breadcrumbs. Carefully cut the chicken breast in half lengthways so you get 2 thin breast pieces.

2 Lay a large piece of greaseproof paper on the work surface and place the chicken pieces on top. Sprinkle over the breadcrumbs, fold the greaseproof paper over the top so the chicken pieces are covered, then bash with a rolling pin to make ã¨Á«Âã cèÂ㨨«¸Â in the breadcrumbs a couple of times to make sure they are fully covered. Continue to bash until all the breadcrumbs are fully stuck to the chicken.

3 Make the slaw by shredding or grating the cabbage, carrot and spring onions. Mix the yogurt, curry powder and sweet chilli sauce together in a bowl and add all the

jamie’s tip

Bashing the breadcrumbs into the chicken is a brilliant shortcut with less faff and mess than the traditional flour-eggbreadcrumb way

grated veg. Mix well and season to perfection with sea salt and black pepper.

4 Place a large non-stick frying pan on a medium-high heat with 1 tbsp oil and add the breadcrumbed chicken. Cook for 2-3 mins on each side or until golden and cooked through. Slice the remaining buns in ¨»¢  ãÉÛã «÷«Â㨠¨ÉãÔ before loading up with the crispy chicken and a dollop of slaw and curried yogurt. Serve with the extra slaw on the side.

Each serving contains

of the reference intake. See page 105.

1 Flavour

How to build

A speedy curry

3 Veg

4 Sauce

Stock (match to protein)

5 Sides

2 Protein WORDS

Fresh

Plain poppadoms and mango chutney

Natural yogurt

Tinned tomatoes

Coconut milk

Diced turkey breast

Prawns Lamb leg steaks

Paneer

Mixed beans or chickpeas

Tikka paste

Garam masala Medium curry powder

Korma paste

coriander and wholegrain rice

Frozen diced sweet potato and mushrooms

Diced aubergine and cherry tomatoes

Sliced carrots and diced cooked beetroot

Garlic & coriander mini naans and lemon wedges

Cauliflower florets and spinach

Fakeaways

Beat the delivery

Instead of waiting for a knock at the door this weekend, try our easy, indulgent spins on your takeaway favourites from around the world

Chicken shish kebabs p59

Salt & pepper prawns p56

Thai-style drunken noodles with pork p59

SALT & PEPPER PRAWNS

Serves 4 (as a starter)

Takes 15 mins

Cost per serve £1.55

vegetable oil, for deep-frying, plus 2 tsp

ãÛÔÉÂÉè

ãÛÔ Ô»«ÂÉè

75ml sparkling water

250g raw jumbo king prawns

ãÛÔ Û Û»ã¸Û

1 tsp ground white pepper

Ûԫ£ É«É ã«ÁÁ»÷ chopped ¨«»»«Û»÷ chopped

1 ,»¢»»Á«èÁ¨«£¨ Û« ÛèÔ ô«ã¨ É«»Â¨ã Éó Á«èÁ ¨ã èÂã«» «ã¨ÛŸ Ûã«Ô«£¨ãDÂô¨«»ÔèãÉ㨠ã¨ÉèÛ «ÂÉô»ÂÛ»Éô»÷ ô¨«Û¸ «Â ã¨ÛÔ¸»«Â£ ôãèÂã«» ÛÁÉÉã¨«Ô ã¨ÔôÂÛ «ÂãÉ ã¨ Á«öãèãÉ ¢è»»÷Éã 2 tɸ«Â£ «Âã¨ÛèÛ ãÉÂ£Û ãÉ »Éôã¨ÔôÂÛ «ÂãÉ ã¨ ¨Éã É«»Éɸ ¢ÉÁ«ÂÛ èÂã«» Ô» £É»Â«ÛÔÂÉɸã¨É裨 cÂÛ¢ãÉԻ㻫Âô«ã¨ ¸«ã¨Â ÔÔ«ÁÁ«ã»÷ Ûԫ¸»»«ãã»É¢ ã¨Û»ã ÔÔÔÉÂãɨã¨

3 DÂô¨«»¨ããÛÔ É«» «Â ÛÁ»» ÛèÔ ÉóÁ«èÁ ¨«£¨ ¨ãã¨Ûԫ£ É«É ¨«»»«ÂÉɸ ¢ÉÁ«Â èÂã«» Û»«£¨ã»÷ ÛÉ¢ãÂcÂÛ¢ã¨ÔôÂÛ ãÉ Û ó«Â£Éô»Â£Â«Û¨ ô«ã¨ 㨠Ûԫ£ ɫɨ«»»« ãÉ Û ó

COOK’S TIP

No kitchen thermometer?

Drop a little batter into the oil; if it sizzles and floats to the top, the oil is hot enough.

Each serving contains

of the reference intake. See page 105.

One card, thousands of choices.

WINE MATCH

With flavours of lychee, orange peel and citrus, Tesco Finest Torrontes, £8*, complements East Asian food perfectly.

* Price excludes Scotland and Wales Pr ice excl

COOK’S TIP

If you can’t find rice stick noodles, substitute with tagliatelle.

Thai-style drunken noodles with pork

PORK

THAI-STYLE DRUNKEN NOODLES WITH

Serves 4

Takes 30 mins

Cost per serve £1.78

£ Ôɸ»»ã 㨫»÷ Û»«

ãÛÔÉÂÉè É Ô»«ÂÉè

£ ô«« Û㫸 ÂÉÉ»Ûô

èÛ c«£ c«£ Û ã«Ô ÉÔÔÉÛ«ã

ãÛÔ ÛÉ÷ Ûè

ãÛÔÛ¨ ÛèÉÔã«É»

ãÛÔ É÷Ûã Ûè

ãÛÔÛã Ûè£

ãÛÔ ó£ã» É«»

É«É»÷ Û»«

Á Ô« £«Â£ Ի £ã

£»«»ÉóÛèÛ¨ ¨«»»«Â»÷¨ÉÔÔ

£ Ô¸÷É ¨»ó »Â£ã¨ô÷Û

Éè£ãã 㨫»÷ Û»« £ Ô¸ cÛÉ &«ÂÛã c¨«Û«» É Û«» »óÛÉ裨»÷ ãÉÂ

1 Toss the pork in a large bowl with ã¨ÉÂÉèÛÛÉÂÂÛãÛ«

2 Cook the noodles to pack instructions. Drain well and rinse èÂÉ»ôããÉÉÉ»ÛãÛ«

3 DÂô¨«»Á«ö ã¨ÛÉ÷Û¨ Ûè (if using) and oyster sauce with the sugar in a small bowl and set aside.

Heat 1 tbsp oil in a large frying pan or wok over a high heat until smoking. Add the pork in a single layer and stir-fry for 2-3 mins until golden and cooked through. You may need to do this in batches. Transfer to a plate and set aside.

4 Put the remaining oil in the pan and add the onion, ginger, garlic and chilli. Stir-fry for 3-4 mins, then add the baby corn and courgette. Cook for 3 mins over a medium-high heat until starting to soften. Add the sauce to the pan with the noodles, pork and any juices. Stir-fry for 1-2 mins until everything is coated in the sauce. Stir through the basil to serve.

SPEEDY SWEET CHILLI SAUCE

Serves 4 (as a dipping sauce) Takes 20 mins plus cooling Cost per serve 34p

Put 60ml rice wine vinegar, 60g caster sugar, 1Ω tbsp Û¨ sauce, 2 small crushed garlic cloves, Ω-1 tsp crushed chillies (to taste) and 2 tbsp water in a small saucepan. Bring to a boil over a medium-high heat. Reduce the heat and simmer for 10 mins until roughly reduced by half and slightly syrupy. In a small bowl, mix Ω tbsp ÉÂÉè with 2 tbsp water. Add to the pan and simmer for 2-3 mins until thickened. Pour into a serving bowl and leave to cool before serving with prawn crackers, if you like.

Each serving contains

CHICKEN SHISH KEBABS

Serves 4

Takes 35 mins Cost per serve £1.60

£ »Éô ¢ã Âãè» ÷É£è ã £»«»ÉóÛèÛ¨

ãÛÔ £ÉèÂèÁ«Â

ãÛÔ ÛÁɸ ÔÔ«¸

ãÛÔ« É£ÂÉ

»ÁÉÂÛ ûÛã ¶è« Û»« «ÂãÉÉèÂÛ £¨«¸ÂÛã«

ô¨«ã Ô«ããÛ

>«ãã» 'Á »ããè ãÉ èèÁÛ ۻ« £¨ ÷ ãÉÁãÉÛ Û»«

É Öè ã

1 Put 100g yogurt in a bowl with 2 of the crushed garlic cloves, the cumin, 1 tsp smoked paprika, Ω tsp oregano and half the lemon juice and zest. Season, then add the chicken and toss well to coat.

2 Preheat a large griddle pan or the grill to high. Skewer the chicken onto 4 long or 8 short metal skewers. Griddle (or grill on a baking tray) for 10-15 mins, turning regularly, until charred and cooked through. Remove from the pan and griddle or grill the lemon slices for 1-2 mins each side.

3 Toast the pittas, then split open ÂÛãèô«ã¨ 㨻ããè cucumber and tomatoes. Mix the remaining yogurt and garlic with a little of the remaining lemon juice ÂûÛããÉÔ ô«ã¨ ã¨Á«Â«Â£ paprika and oregano, then season. Add the chicken to the pittas and drizzle over the sauce. Serve with the griddled lemon slices.

384kcal 4g1g8g1.2g 5% 6% 8% 19%

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

Carbohydrate 39g Protein 49g Fibre 5g 1 of your 5-a-day; high in protein; source of vitamin B3; source of vitamin B6 19%

Serves 4 Takes 35 mins Cost per serve 21p

Put 500g oven chips on a large baking tray. Drizzle over 1 tbsp vegetable oil and sprinkle over Ω tsp smoked paprika, º tsp smoked or regular ÛÛ»ã¸Û, Ω tsp dried rosemary, a small pinch of cayenne pepper and º tsp garlic granulesãÉÛÛ ô»» to coat. Bake the chips to pack instructions until golden and crisp.

1036kJ 246kcal 8g1g1g0.8g 12% 5% 1% 13%

12%

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

Carbohydrate 39g Protein 3g Fibre 4g

Energy Fat Sugars Salt Saturates

Chicken shish kebabs p59

Spiced fries p59

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

Tomato-baked rice with king prawns

Serves 4 Takes 1 hr 10 mins

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tbsp olive oil in an ovenproof casserole dish over a medium heat and cook 2 roughly chopped Red Onions for 8-10 mins until softened. Add 200g Arborio Risotto Rice and stir well. Add 2 x 400g tins Napolina Chopped Tomatoes»»ã«Â ô«ã¨ ôããÉ the rice and stir well. Add 20g roughly chopped Flat Leaf Parsley; stir through. Cover and bake for 40 mins, stirring halfway; 10 mins before the end of cooking add a 150g pack Lemon & Garlic King Prawns. Remove from the oven, season, stir well and set aside to rest for 10 mins. Meanwhile, heat 1 tbsp olive oil in a frying pan over a high heat and fry a second 150g pack Lemon & Garlic King Prawns for 2-3 mins until piping hot. Serve the risotto topped with the fried prawns and 10g extra roughly chopped parsley.

Each serving contains

of the reference intake. See page 105.

Carbohydrate 54g Protein 19g Fibre 4g 1 of your 5-a-day; source of protein

Christmas planning

Festive food to order

Write your wish list for a Christmas to remember, then get it all sorted from the comfort of your sofa

Christmas might look a bit different this year. But whether you’re hosting a low-key day or a more social gathering, it’s one event you can confidently plan a part of in advance thanks to Tesco’s Festive Food to Order service, exclusively online for 2020.

GET ORGANISED

This year the service is only available online. And with so much Christmas organising to do, it’s great to be able to sort out the food you want early.

GREAT VALUE, QUALITY AND CHOICE

Whatever you need, whatever your budget, Tesco has it. Maybe your priority is to secure your centrepiece; you’ll find a wide choice of turkeys

available to order, along with alternative mains (from meat to fish), plenty of veggie and vegan options, and all the trimmings too. Focused on the puddings? Tesco has also got those covered, as well as starters for all tastes, versatile buffet food and impressive cheese selections.

EASY DOES IT

Most products are prepped and ready to go in the oven, under the grill or even directly on to your Christmas table – saving you time and stress, meaning you can relax and have fun.

SHOW ME THE FOOD!

Visit tesco.com/festive-food to browse the range. Or pick up a Festive Food to Order brochure; they’re in selected stores now.

HOW TO ORDER

• Visit tesco.com/festive-food Browse the choices available and find details of how to order.

• Ordering starts at 7am on 13 November for Delivery Saver customers; 20 November for non-Delivery Saver customers.

• Orders close at 11.45pm on 14 December 2020. Orders will be delivered between 20 and 23 December*, or you can arrange to Click+Collect. Check the website for full details.

Over to you

FOOD

@tesco facebook.com/tesco

For a super-easy weekend bake, head to tesco.com/recipes to try our 3-ingredient triple chocolate and toffee cookies. Or for treats with a spooky twist, turn to p32.

You’ve been searching online for biscuits – and the Make-ahead breakfast cookies from our July/August issue inspired you…

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

Thank you for your Family Dinners ideas. They have helped me to eat more healthily, and on a budget. My son loves trying new meals and learns to cook with me, and I’ve learned new skills and got more creative too. Emma, via email

cool so

one

YOU ASKED, WE ANSWERED!

Wondering what to do with leftover bananas besides banana bread? Need some tips on achieving perfectly crispy crackling every time? Our food experts host regular Q&A sessions via Instagram. Follow @tescofood to stay up to date.

What can I make with…?

t¨ãó ÷Éè ¨ó «Â ÷Éè ¢«£ ÷Éè 㨠perfect recipe for you with Tesco’s new and improved «Ô  ãÉÉ»ã ãÛÉ«Ô Â

1

YOUR ULTIMATE COMFORT FOODS

The best meals to tuck into when the weather gets colder, as chosen by you

Follow @tescofood to get involved in more polls

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

2

SELECT YOUR INGREDIENTS BROWSE THE RECIPE IDEAS COOK YOUR RECIPES!

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

3

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

WE USED APPLE CIDER

Harvest festival

fruity one

Cider cocktails

Tesco Apple Cider

x 440ml, £2.20*

The sparkling one

Harvest Mimosas

Serves 4 Takes 5 mins Cost per serve 36p

Add 2 tbsp forest fruits juice (from a 1ltr bottle) each to 4 Champagne èãÛã¨Â«ó«Á»¨«»» apple cider between them. Top up with chilled Tesco Finest prosecco Á»Â£Â«Û¨ ô«ã¨ blackberries and sprigs of fresh thyme ãÉ Û ó

Apple Moscow Mule

Serves 4

TakesÁ«ÂÛ Cost per serve 93p

D«öÁ»¨«»»apple cider, Á» vodka㨶è«É¢limes ãÛÔÂfresh mint »óÛ «Â a large jug. Fill 4 copper mule mugs É£»ÛÛÛ ô«ã¨èÛ¨«ÔÉè Éó㨫Á«öÂãÉÔ èÔ ô«ã¨ Á»¨«»»no-added sugar ginger beer. Garnish each with a ¢Û¨ Á«Âã ÛÔ«£Û»«É¢ »«Á thinly sliced red apple

Caramel cider floats

Serves 2 Takes 5 mins

Cost per serve £1.65

Add 25ml dark rumãÛÔ lemon juiceãÛÔ Tesco Finest salted caramel sauce and a pinch each of ground nutmeg and ground cinnamon to 2 highball glasses. «ó«Á»¨«»»apple cider ãô ã¨Á»ó«Â£»«ãã»ÛÔ at the top. Add 1 scoop Tesco Finest salted caramel ice cream ãɨã¨Â«ûû»¨ ô«ã¨ 1 tsp caramel sauce. Top with a cinnamon stickÂÛԫ¸» of nutmeg and cinnamon.

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

8%

Carbohydrate 33g Protein 2g Fibre 1g

1018kJ 245kcal 0g0g9g0.1g 0% 0% 10% 1%

Each cocktail contains of the reference intake. See page 105. Carbohydrate 10g Protein 0g Fibre 0g 12%

3 MORE WAYS WITH…

CIDER

Mulled

]«ÁÁ«ô«ã¨ Ûè£ whole spices such as star «Û«ÂÂÁÉ Û㫸 pared orange and lemon peel. Reduce the heat; cook ¢ÉÁ«ÂÛ èÂã«» ¢£Âã ] ó«Â ¨ãÔÉÉ¢ £»ÛÛÛ

In gravy

Swap the wine for a splash of ««Â ÷ÉèèÛè» £ó÷ «Ôã¨Â Ûã««ÂÁ ¢¯¨ãÉ«ۨ

As a glaze Vèã«ô¨É»£«Â mustard and redcurrant jelly in a pan. Bring to a simmer; Éɸ ¢ÉÁ«ÂÛ èÂã«» reduced and thickened.

]ÔÉÉ ÉóÛèÛ£Û ¢É㨠last 5 mins of cooking.

Focus on

Apples

Do you know your Bramleys from your Braeburns?

Read on for our guide to the most popular varieties

HOW TO STORE

Forget the fruit bowl – apples are best stored in a perforated £ «Â 㨢«£KÂÔÔ» can quickly turn the rest, so ¸ÔÂ÷É ã¨Á cÉ ¢û slice and blanch, then freeze in Âó »÷ ãÉÁ è ãÂÛ¢«Â£ ãÉ ¢û£Û

EATING VS COOKING APPLES

Eating apples are sweeter, and ó ÷ ÁÉ «ÂóÉè c¨÷ ¸Ô their shape when cooked, so are better for cakes and tarts ã¨Â Ô«Û É ÛèÛÉɸ«Â£ ÔÔ»Û»£ÂÁÉã ã Their sharpness mellows when Éɸɫ¢ ÛãÉ¢Éô¨«»

GALA

'»Û ¨ó ÛôãÉÁã«óÉè Á ãöãè Á¸«Â£ ã¨Á £Éɨɫ ¢É Û»Û É ãÉÔÔ»Û c¨÷ÉÛÛ ãô 'ɻ»««ÉèÛ <«Û K£ Y ô«ã¨«Ûã«Âã«ó ÷»»Éô Ûã«ÔÛ TRY Adding to an autumnal apple cake with brown sugar and cinnamon.

GRANNY SMITH

First cultivated in the 1860s, Granny Smiths are sharp and very crisp, and ôɸ ô»» «Â Ûôã É ÛóÉè ÷«ÔÛ TRY Grating along with beetroot and carrot, then mixing with sliced red cabbage and parsley for a slaw. Toss with lemon juice, mustard and olive oil.

GOLDEN DELICIOUS

Its yellow-green skin makes this variety Û÷ ãÉ ÛÔÉã /ã ¨ÛÁ÷Û¨ and a very sweet, ¨ÉÂ÷óÉè TRY Coarsely grating and mixing with oats, raisins, apple juice and milk; chill overnight. Serve with berries for breakfast.

BRAEBURN

Braeburns are a UK favourite, despite only being discovered in ã¨Û c¨÷ very juicy, with a crisp, clean ãöãè ã£÷óÉè TRY Slicing and baking with sausages, potato, onion and sage. Find a full recipe at tes.co/ braeburntraybake.

BRAMLEY

The go-to for pies and crumbles, as they develop è÷ Á»ã «Â ã¨ÁÉè㨠ãöãè ô¨ÂÉɸ c¨« thick skin makes them good ¢É Ûã裸«Â£ ãÉÉ

TRY Peeling, slicing, and gently cooking with sugar and butter until broken down; stir well. Serve with roast pork.

COOK’S TIP

Cut apple will brown quickly as it oxidises. Prevent this by putting in a bowl of water with some lemon juice.

PINK LADY

These distinctive blush-pink eating apples were developed «ÂèÛ㻫 «Â c¨÷ ¨ó Ûôã訠ۻ«£¨ãûû

TRY Thinly slicing and tossing with Little Gem, watercress, sliced £ÛÂèÁ»»è¨Û

7.5k

The number of apple varieties grown around the world*

Derek Sarno

LIVING ON THE VEG

Treat yourself this weekend with this great recipe from our Wicked chef

PEAR & CINNAMON CUSTARD DANISH PASTRIES

Makes 6

Takes 45 mins plus cooling Cost per serve 49p

£ÉÂÉè 190ml oat milk-alternative £ ««Â£ Ûè£

º tsp vanilla extract

ãÛÔ £Éè«ÂÂÁÉÂ

£« ÷ ¢ ÛÔ Ô«Â¨ É¢ ãèÁ« »ÁÉ ¶è« É¢ ÔÛ £ Ô¸÷É»» »«£¨ã Ôè ÔÛã ÷

Ω tsp vegetable oil

ãÛÔ ÁÔ» Û÷èÔ £ Û¨»» Ô«Û㨫ÉÛÉ裨»÷ ¨ÉÔÔ

3 Vèã ¨»¢ 㨻ÁÉ ¶è««Â»£ Éô»ÂãÉÔ èÔ ô«ã¨É»ôã Xè ãÉÂèã¨ Ô «ÂãÉ㨫 ۻ«Ûã¨Â ãÂÛ¢ ãÉ ã¨»ÁÉ ôãÉô» ]ãÛ«

4 V¨ã ã¨Éó ãÉ £Û ¢Ât¨«Û¸ ã¨Á«Â«Â£ ãÛÔ Éã Á«»¸»ãÂã«óô«ã¨ 㨠ó£ã»É«»ÂÁÔ»Û÷èÔ «Â ÛÁ»»Éô»ÂÛãÛ«

5 hÂÉ»» ã¨ÔÛã ÷¸Ô«Â£ «ã É «ãÛ ÔÔã¨Âèã «ÂãÉÖè» ÛÖèÛ h۫£ÔÛã ÷èÛ¨ the centres with a little of the ÁÔ»Û÷èÔ Á«ö &É»ã¨ÉÂÛ «ÂãÉ ã¨Âã»ó«Â£ÛÁ»» £Ô ãô¨ ¢É»Â£Âã»÷

For Derek Sarno, Tesco’s director of plant-based innovation, creating the best plant-based foods for everyone to enjoy is key. Here, inspired by his friend Richard Makin of @schoolnightvegan, ¨Û ã¸Â ô«¸É Û¨ÉÔ»ÛÛ« ¸÷ ÔÛã ÷ Ûôã ¢è«ã Á«ö É¢ ÛÔ«Û Âãè»óÉè«Â£Û ãè «ã «ÂãÉ ó£Â ô¸Â ãã /¢ ÷ÉèÉÂã ¨ó ¢Û¨ ÔÛ ÷Éè èÛ ã«Â ÉÂÛ Ô»«Â Ô half on each pastry and bake as per the recipe. The pastries will keep in an airtight ÉÂã«Â«Â 㨢«£¢ÉèÔ ãÉ ãôÉ÷Û

1 First make the custard: whisk the ÉÂÉèô«ã¨ãÛÔ Éã Á«»¸ alternative in a heatproof mixing Éô» èÂã«» ÛÁÉÉã¨ã¨Â ÛãÛ« VÉèÁ» Éã Á«»¸»ãÂã«ó«ÂãÉ a small saucepan with 30g icing Ûè£ã¨ó«»»öãã «ÂÂÁÉ«£ ¶èÛã ãÉ ã¨É«» ã¨Â ÔÉ註¢ «ÂãÉ ã¨Éô» ô«ã¨ ã¨ÉÂÉèÁ«öô¨«Û¸«Â£ èÂã«» ÛÁÉÉ㨠VÉè¸ «ÂãÉ ã¨Ô Âãè ãÉ ã¨É«»Ûã«»» ô¨«Û¸«Â£ã¨Âè㨨ã ãÉ »ÉôÂÛ«ÁÁ¢ÉÁ«ÂÛ É èÂã«» 㨫¸Â 2 YÁÉó¢ÉÁ 㨨ãã¨Â whisk in the spread and a small ԫ¨ É¢ ãèÁ«ãÉ ¶èÛãÉ»Éè㨠èÛãYãè ãÉ ã¨Éô»Éó the surface of the custard with »«Â£»Á ãÉ ÔóÂãÛ¸«Â ¢ÉÁ«Â£ã¨Â ÛãÛ«ãÉÉÉ» ãÉÉÉÁ ãÁÔãè

ÔÛ۫£Éô ãÉ Û㫸 cÂÛ¢ãÉ ¸«Â£ Û¨ãÛã«»» É ã¨ÔÔ 6 ]ÔÉÉÂãÛÔèÛã«ÂãÉ ã¨ Á«»É¢¨ ÛÖèÂÛÔ a little – you’ll have some custard left over; keep in the fridge and Û óô«ã¨ ¢è«ãÂÉã¨÷ cÉÔ ¨ ÔÛã ÷ ô«ã¨ÔÛ»«Û fanning them out and pressing Éô £Âã»÷èÛ¨ ã¨£Û É¢ 㨠pastry with the remaining maple Û÷èÔ Á«öã¨Â¸¢ÉÁ«ÂÛ èÂã«» £É»Â cÂÛ¢ãÉô«¸ ãÉÉÉ»ÉÁÔ»ã»÷

7 Mix the remaining 40g icing sugar ô«ã¨ÂÉ裨 »ÁÉ ¶è«ãÉ Á¸ 㨫¸ÔÉ軫«Â£«ûû»Éó the pastries and scatter with the ¨ÉÔÔÔ«Û㨫ÉÛ ãÉ Û ó

1503kJ 358kcal 13g6g21g0.4g 19% 29% 24% 6%

Each pastry contains of the reference intake. See page 105. Carbohydrate 55g Protein 6g Fibre 3g 18%

PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

‘

Most ready-rolled pastry is vegan – look out for it as a wicked shortcut for plantbased bakes and treats DEREK SAYS

‘

Too good to waste

Pumpkin

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

We may love them in a comforting soup, curry or pie, but did you know that 95% of all pumpkins grown in the UK are turned into jack-o’-lanterns*? This doesn’t mean they can’t still be eaten, but 60% of us throw away the scooped-out flesh and discard the whole pumpkin after Halloween. Read on for our tips and ideas to help you enjoy them beyond the 31st.

CARVING VS CULINARY

Carving pumpkins are grown for size rather than flavour, but you can still eat them! They have a much milder taste than culinary ones, so are best added to a dish with bold flavours. Culinary pumpkins are smaller and sweeter. All pumpkins should be stored in a cool, dry place.

MAKE THEM GO FURTHER

Almost every part of a pumpkin can be eaten, from the seeds to the skin. The skin is best roasted: it becomes beautifully crisp, and skin-on pumpkin makes a great addition to risottos, curries or salads. Pumpkins also freeze well: dice and parboil, steam or roast, then store in freezer bags. Carved pumpkins should be used as soon as possible, before they begin to droop.

8 MILLION

pumpkins are thrown away after Halloween each year*

USE IT UP

FOR THE FLESH

Roasted pumpkin houmous Drizzle diced pumpkin with oil; season. Roast until tender; cool. Blitz in a food processor with chickpeas, garlic, tahini and lemon juice, to taste. Serve with toasted pitta and crudités.

FOR THE SEEDS

Spiced toasted pumpkin seeds

Rinse well, boil for 10 mins, then drain and pat dry. Drizzle with oil, sprinkle with salt, smoked paprika and ground cumin, then spread on a baking tray. Roast for 10 mins or until golden and crisp.

* Source: research from Knorr and Hubbub

®

Only £5 each

COFFEE MATES

Make elevenses even more of a treat with stylish cups and mugs

With a subtle nod to Art Deco, these striking mugs will bring a touch of É» »èöè ÷ ãÉ ÷ÉèÉ ã»

1 Fox & Ivy Deco Alphabet Mug, £5

2 Fox & Ivy Gold Ginkgo Mug, £5

3 Fox & Ivy Gold Deco Cup & Saucer, £5

Turning a corner

Brighten up even the smallest nooks and spaces with these simple, stylish accessories

Quality homeware from just £5

ART DECO

Create luxury hotel chic (on a budget)

Colour palette

Teal, gold and crimson

Get the nook Go for rich colours and metallics, alongside geometric prints and ‘Roaring 20s’ motifs. Statement cushions add instant glitz, while a few carefully chosen accessories

ãè×  Éā ã » «ÂãÉ a decor focal point.

1 Jones & Co Deco

Wall Clock £15; 2 Fox & Ivy Deco

Cheetah Print

Cushion £12; 3 Fox & Ivy Deco

Embroidered Fan

Cushion £14; 4 Navy

Jumbo Cord Cushion

£7; 5 Fox & Ivy Deco

Scented Candle with Lid – Palm Leaf & Jasmine £6; 6 Fox & Ivy Cheetah Latte Mug

£5; 7 Fox & Ivy Gold

Ginkgo Mug £5

GET THE NOOK

Carry the Art Deco theme right through to your home fragrance with these elegant scented accessories.

Fox & Ivy Metallic Scented Reed Diffuser 200ml, Pink Pepper & Patchouli £12; Fox & Ivy Winter Scented Votive Candle, Mandarin & Winter Spice £2 + More choice in store

3 of the best cushions all £10 and under

Fox & Ivy Woodland Cable Knit Cushion £10; Pink Teddy Fleece Cushion £10; Fox & Ivy Woodland Birds Cushion £6

COUNTRY

Rustic retreat meets modern living Colour palette

Neutrals and muted pastels

Get the nook: Think bringing the outdoors in with nature-inspired designs and animal motifs. Transform a bare shelf into understated chic with recycled glassware and soft candlelight.

Cable Knit Cushion £10

Fox & Ivy Woodland

Wick Scented Candle, Balance £8;

2 Large Recycled Glass Vase £8;

3 Fox & Ivy

Woodland Rabbit Objet £8

YOU BUY ONE THING

1

2

3

GLOBAL

Travel the globe from your armchair with this melting pot of styles from around the world.

Colour palette

Spice red, cream and black

Get the nook Introduce warmth with sunset colours and use bold prints and varying textures to add interest.

INDOOR OASIS

Keep pots simple and let the (faux) foliage create impact.

FROM LEFT Medium

Cheese Plant £10

Fern in Reactive Glaze

Ceramic Pot £8; Large

Cheese Plant £25

1 Fox & Ivy Tribal Ceramic Vase £8; 2 Fox & Ivy Tribal Scented Amber Glass

Rattan Candle £6;

3 Aloe in Black & White

Pot £8; 4 Fox & Ivy Tribal Print Cushion £6;

Oversized cushions give an armchair a new lease of life Only £8 Only £6

5 Fox & Ivy Tribal Terracotta Loop Cushion £10;

6 Grey Carved Faux

Fur Cushion £8

IF YOU BUY ONE THING

5

INSTANT LIFT

Discover the new Nature’s Wick ® by WoodWick ® range available now at Tesco. This range features patented wooden wick Pluswick ™ technology, creating a beautiful flickering ambiance with the soothing sound of a crackling fire. Available in a range of elegant, nature inspired fragrances with each candle containing essential oils.

MAKE

IT

Personalise this wreath with your own spooky words.

Trick or treat?

However you’re celebrating Halloween, set the scene with our frighteningly easy crafts, gruesome games and creepy costumes

Spooky ideas

Web wreath

YOU WILL NEED

Embroidery hoop

Black paint Paintbrush

PVA glue or tape

Spiderweb decoration

ÉÛÉ¢ã ãÉ÷ Ûãè£

Card

Toy spiders Ribbon

Take 1 circle of the embroidery hoop and paint it black. Once dry, paste glue around ã¨ÉèãÛ«£Û Vè»» ã¨ÉôÉÛãè£ taut so that it’s thin, then place it over the hoop so it looks like a web. Once the glue is ÷èã ÉöÛÛ ô«Â£c¸Ô«É¢ card and write a scary word in pencil. Tear the word out and draw on spiderwebs, then stick it on the centre of the web. Finish with a length of ribbon and bow to hang in place.

GAMES

MAKE IT

All you need are pipe cleaners and string!

Pipe-cleaner spiders

LET’S PLAY!

BOO BINGO

YOU WILL NEED

4 pipe cleaners

Pencil

Gather friends online for a full haunted house! There are lots of Halloween bingo-themed ãÁÔ»ãÛ É V«ÂãÛã ÛÉ Ô«Âã É a ‘card’, or make your own.

LUCKY DIP!

Cooked too much spaghetti? Pop it into a bowl and stir in some plastic spiders, eyeballs or similar. Blindfold the gamer, then see how many «ãÁÛ ã¨÷ «Â ÛÉÂÛ

SPOOKY SCAVENGERS

Instead of trick or treating, try a scavenger hunt. Hide creepy objects for tricks and bagged sweets for treats around your garden or house.

Scissors String

Hold the pipe cleaners together and fold them at the centre, then wrap around a pencil to create a circle. Remove the pencil, then make a second circle in the same ô÷»Éô ã¨Ûã ÛÉ ÷Éè ¨ó 8 shape with legs. Take each leg in turn and push it through the bottom ‘O’, from top through to the bottom. Trim the legs so they’re the same length, then bend them into position. Thread string through the top ‘O’ to hang, then squeeze to close, so there’s no gap in the head.

Broomsticks

YOU WILL NEED

Lots of small thin sticks

2 elastic bands

One large straight-ish branch

String

Gather up the sticks, so the thicker ends are all level at the bottom and the thin ends at the top splay outwards. Wrap 2 elastic bands around the thicker base, one near the end and one further in. Push the straight branch into the middle of the thin sticks until it’s further in than the top elastic band. Wrap string around the bristles of the broomstick between the 2 elastic bands. Be sure to tie it tight so they won’t fall out.

TOP TIP

To create an authentic look, try to use fallen sticks from the same kind of tree for the bristles. >ÉÉã ÛÉÉÔ¨ (sweets not included). Available in store only

MAKE IT

Go on a spooky scavenger hunt to collect your craft material.

MAKE IT

Upcycle old pillowcases and jumpers.

Pillowcase and jumper pumpkins

YOU WILL NEED

Pillowcase or jumper Elastic bands

Cushion pad or pillow

PILLOWCASE PUMPKIN

3 SPOOKTACULAR SPECTACLES

Blow away the cobwebs with an invigorating (and eerie) Halloween walk, tour or spot of stargazing

TAKE A TORCHLIT TOUR of a National Trust house or English Heritage castle and be prepared to be freaked out! The National Trust is gradually re-opening its houses to the public and most gardens are now open. Halloween events will be limited this year; visit nationaltrust.org.uk, english-heritage.org.uk and nts.org.uk for more details.

WAIT TILL DUSK OR NIGHTFALL before heading outside to start your scavenger hunt. Hang outdoor string lights in trees

ACTIVITIES

and give everyone torches to help them locate their ghoulish finds at night.

From the inside, gather one-third of the pillowcase and tie an elastic band around it. This is the bottom of the pumpkin. Take a pillow and push each corner in, then place it inside the pillowcase. Tie closed with an elastic band so you only have 5-10cm of ‘stalk’ at the top. Then take a long piece of string and wrap it tightly around the shape 6 times, pulling tight each time, to create the lines of the pumpkin. Tie closed, then cover the top stalk with string. Finish with a green pipe cleaner wrapped around the base of the stalk and curled at the end.

EMBRACE THE DARKNESS with a Halloween stargazing session. Grab a blanket and set up a cosy spot outside. There’s plenty to see with the naked eye, but a pair of binoculars will obviously help you see more. Download a stargazing or astronomy app to guide you – Universe2go is free with audio narration.

JUMPER PUMPKIN

From the inside, gather up the neck of the jumper and tie it closed with an elastic band. Pull the arms inside the jumper and place a pillow inside. Gather up the base of the jumper and tie with an elastic band. Take a long piece of string and wrap it tightly around the shape 6 times, pulling tight to create the lines of the pumpkin. Pull the creases to the bottom and position the arm holes at the back. Tie closed, then cover the top stalk with string. Finish off with a green pipe cleaner wrapped around the base of the stalk and curled at the end.

WORDS EMMA MORTON-TURNER, JO WOODERSON CRAFTS EMMA MORTON-TURNER

PHOTOGRAPHY ANT DUNCAN PROP STYLING AGATHE GITS

DAMP, MOULD & MUSTY SMELLS AT HOME?

ANTIMOISTURE & ANTIODOUR 2-in-1

TRY WITH OUR SELECTION OF SCENTED REFILLS with essential Oils

LAVENDER GARDEN WILDFLOWER MEADOW

TOP TIP

You can also use chalk paint for a really matt-finish pumpkin.

MAKE IT

No-carve craft!

Painted pumpkins Painted stones

YOU WILL NEED

Pumpkins

Paintbrushes

Acrylic paint in «ÂãÉ»ÉèÛ

YOU WILL NEED

]ãÉÂÛ

Paintbrushes

Acrylic paints in «ÂãÉ»ÉèÛ

Paper

Permanent marker

Clean up your pumpkin and make sure it’s totally dry. Give it a light coat of paint in your base colour and leave to dry before you give it a second coat. Draw out your design on paper, then cut it out. Use it as a template to add the design to the pumpkin. Paint on the words and faces and leave to dry. Add details to the design by outlining it with a permanent marker.

Permanent marker

Clean and dry the stones, then draw out your design on each one in pencil. Paint the details and leave to dry between colours. Some stones may look better if they’re painted with a background colour Ûã K ÷£«ó¨Û«£Â outline with a permanent marker to make it stand out.

MAKE IT

Easy for the little ones.

*Only applies to Colgate Gum Invigorate toothpaste. Colgate Gum Invigorate vs regular fl uoride toothpaste

WINNER

Design your own costume and you could see it in store in 2021; see right.

F&F COSTUME COMPETITION 2020

Does your child have an idea for a fab Halloween costume? Then enter our competition. The creator of the most «ÂÂÉóã«óÛ«£Â ô«»» ¨ó 㨫 Éèãã manufactured and sold in Tesco for Halloween 2021. They’ll also win a £500 Tesco giftcard. Three runners-up (under 5 years, 5-7 years, 8-11 years) will win a £50 Tesco giftcard.

Last year’s winner was Lola, 10, from ]ãÉÛ¨« , « ¢É ]¸»ãÉ Fairy costume, above, was turned into the fab costume, far left, on sale now.

If your child is 11 or under, email their entry to halloweencomp@tesco.com, with their name and age. The competition runs from 28 September to 8 November 2020, with the winner announced on 23 November. For details, terms and conditions, visit tesco.com/help/tesco-competitions.

1 Competition-Winning Skeleton Fairy costume, £12

Miss Halloween Queen costume, £12

Skeleton costume

, £7

Scary Bride costume (headband veil included), £12 5 Dracula costumeÁÛ¸

, £12

Dino costume ÁÛ¸ included), £12 7 Pumpkin costume, £7 All items are available in store only

Free time

Own October

Kick up the crisp autumn leaves and head outdoors with our pick of the best social distancing-friendly activities

TAKE TIME TO BREATHE

Forest bathing – or shinrin-yoku as it’s known in Japan – is the practice of immersing yourself in a green space. The idea is to head to a wooded ãèÂ É ÷Éèó«Û ۻÉôÉô t«ã¨ deep breaths, your body and mind will relax. Visit forestryengland.uk for info on woods near you.

2

VISIT A DRIVE-IN

This year, the UK has embraced the great US tradition of drive-in cinema. Your car is your own private booth, lending itself perfectly to safe social distancing. Keep an eye on companies such as At The Drive In (atthedrive.in) for events.

3

STROLL AROUND A GARDEN

The reopening of the Royal Horticultural Society’s gardens is a chance for the green-fingered to get tips from the pros. Book a timed slot at a garden near you at rhs.org.uk.

4

HOST AN AUTUMN-THEMED BBQ

With the right preparation, you don’t have to stop the alfresco eating just because summer is over. Throw some pumpkin and a few burgers onto your grill, mix up some hot buttered rum with apple, cider and cinnamon cocktails (tes.co/cidercocktails), and make your outside space cosy with throws.

FIND TREASURE

Stop the cries of ‘I’m bored’ before you start the day by turning a day trip into a quest. There are companies all over the UK that offer self-guided, downloadable treasure maps for groups of families or friends to solve clues, while discovering a local area. Try huntfun.

GHOST TRAIL

Head out on a ghost walk. Check out Black Plaques London: Memorials to Misadventure by John Ambrose Hyde to create a ãÉè É¢ >ÉÂÉÂ

Unlike the blue plaques, which celebrate people and events, black plaques tell of a darker side. For more walks, turn to p84.

FREEWHEEL IT

Bikes have seen bumper sales this year*, so why not grab yours? Discover new routes using strava.com, an app that lets cyclists upload and share their rides. Don’t own a bike? You can hire cycling equipment at a number of National Trust sites**. All you need to bring is pedal power.

HIT THE BEACH

Some of the best wildlife spotting and rock pooling can be done during the blustery months. Try Whistling Sands in Wales or Moray in Scotland for dolphin spotting. Beachcombing is also better after stormy weather. So wrap up warm, carry a small bag or pot for your ÂÛÛ ô»»Û ¨Â sanitiser), and get combing for acorn barnacles and fossils.

SCREAM IF YOU WANT TO GO FASTER

If 2020 hasn’t already been enough of a rollercoaster for you, adrenaline junkies can head to one of the reopened theme parks for a few more (controlled) twists and turns. You must pre-book tickets, and social distancing measures are in place to ensure safe queuing and avoid congestion, but you can use your Clubcard points to buy tickets to parks including Alton Towers (left), Chessington World of Adventures and Legoland.

SPEND YOUR POINTS

There’s a good chance you’ve saved up a lot of Clubcard points over the last few months – and remember, vouchers go even further with our Reward Partners –so treat yourself to a meal at one of our partners, such as PizzaExpress or Zizzi. See tesco. com/clubcard for details.

MAKE UP, NOT MAKE WASTE.

B

BRANDED AREA

(YOUR BRAND CREATIVE, MODEL SHOT & BRAND LOGO)

PLEASE INCLUDE 3MM BLEED ON ALL SIDES WHEN EXPORTING A PDF

RECYCLE YOUR MAKE-UP WITH

PLEASE SUPPLY YOUR BRANDED AREA AS A HIGH RES PDF TO THE SIZE 774.8(H) X 610(W) MM.

WE ACCEPT ALL MAKE-UP BRANDS

RECYCLING BINS AVAILABLE IN SELECTED STORES AT TESCO

Gently cleanses & moisturises delicate baby skin, & helps calm baby before bedtime

Beauty tricks

3-minute wonders

There’s no excuse not to squeeze in a quick and easy mood-boosting beauty fix

STRIKING EYES

White eyeliner might not ÷ÉèÛã¨É«èã

«ã ãÂÛ¢ÉÁ ÷Éè »Éɸ tÂã«£¨ã÷Û Add it to your lower ô㻫» «ÂãÉ ã¨ÉÂÛ É¢ ÷Éè÷ &É ÛãÂÉèãã ô ô¨«ã »«Â»É£ ÷Éè ãÉÔ »«¢É ÔÔ»÷«Â£»¸ »«Â »«¸ Rimmel London Soft Kohl Kajal Eyeliner Pencil, £3»ÉÛ ãÉ ã¨ »Û¨ cÉãÉô «ã«ÉÂô »Â ô¨«ã »«Â»É£ your brow bone to help £«ó ÷Éè÷Û Û¨Ô

Try Maybelline Color

Tattoo Eyeshadow

Front Runner, £6 –ÔÔ»«ô«ã¨Â brush, it will create ã¨ÛÁãÛ white eyeliner.

Loveyour hands

With all the handwashing we do these days, our mitts are getting a ô»èã «ãÛ ÛÉÁ㨫£ ôÂö fast. Put 1 tbsp of sugar in the palm of your hand, cover it with 1 tbsp of coconut oil. Rub the scrub over your hands, massaging with gentle circular motions for 30 seconds. Leave for 30 seconds. Rinse with warm water and pat dry. cÉ«ۨèÛV»ÁÛÉÉÂèã &ÉÁè» Handcream 60g, £2.50 (£4.17/100g).

A quick, daily facial massage goes a long way. When you’re applying skincare, use your fingers to massage in upward motions to help lift and tone. Tapping lightly from the inner to outer corners of your under eyes helps to drain away fluid and reduce puffiness

Hayley Hall, beauty blogger (@HayleyHall_UK)

Brows and lips

Tracie Giles is an expert in semi-permanent makeup and aesthetics (traciegiles.co.uk)

Grab your eyebrow brush (or a clean mascara wand) and a dampened bar of regular soap. Rub the brow brush on the soap and groom your brow hairs into shape. Leave the soap to dry and become waxy –this will help you to shape and hold the hairs in place

TRACIE’S LIP TIPS

1 Lipstick always looks best when lips are prepped, so start by exfoliating your lips. Honey and sugar mixed together and gently rubbed in circles on the lips to remove excess skin works perfectly. Then apply your favourite lip balm, applying it past the lip line onto the skin

– I love Carmex, Carmex Lip Balm 10g, £2.70 (£27/100g).

2 Next, select a lip pencil that matches your lipstick and outline your lips. Tilt your pencil so that the edge is against your lips and shade 3mm down from the pencil line you’ve drawn.

3 Apply your lipstick to the centre, then rub your lips together.

SWITCH TO A COLD RINSE

Rinsing hair in cold water for three minutes is a quick way to give it a boost. Just as cold water causes pores to contract and appear smaller, it seals hair cuticles, making locks lay more smoothly. THE RESULT Glossy, shiny hair.

TRY A HOMEMADE TREATMENT

This easy apple cider vinegar rinse also makes hair shinier. Mix 60ml apple cider vinegar with 250ml water. After shampooing, pour the mix over your hair and massage it into the scalp, then «ÂÛ É cÉ Á¸ «ãÛ« ¸Ô÷ Á bottle in the bathroom.

Garnier Organic Lavandin Facial Oil 30ml, £8, (£26.67/100ml)

GET NIFTY NAILS

T

Try a cleansing oil or leave-on facial oil when massaging your face. It can help with lymphatic drainage and improve elasticity of scar tissue. A few minutes is all it takes to reduce puffiness and boost circulation

n

1To help remove stains, soak nails in warm water with a squeeze of lemon juice.

2To whiten them, soak them in a little milk.

3

To moisturise your nails, soak them in olive oil. Jasmine Stewart, beauty blogger (jasminetalksbeauty.com)

Look good, feel great

From keeping cool at night to giving your skin a vitamin boost, these tips can help support you through the menopause

51 the average age for a woman to reach the menopause in the UK*

Take action

1 Eat a healthy, balanced diet and try to maintain a healthy weight.

2 Take regular exercise: around 150 minutes of moderate activity a week.

3 Cut down on alcohol and «Â ]ãÉÔ ÛÁɸ«Â£

4 Wear loose layers of light, cotton clothes and keep a fan or cooling spray handy.

5 ]»Ô è »÷Û É¢ Û¨ãÛ »Â¸ãÛ ÛÉ ÷Éè ÁÉó ã¨ÁÛ«»÷

6 If you’re struggling with menopause symptoms, talk to a GP.

POWER MOVE

Specially formulated for dry to very dry mature skin, Nivea Q10 Power 60+ Anti-Wrinkle Day Cream 50ml, £15 (£30/100ml), contains organic argan oil and natural Q10, a protective antioxidant, which fights the ageing process. Skin feels softer and wrinkles are reduced in four weeks.

YK]w '>Kt

L’Oréal Age Perfect Golden Age Night Cream 50ml, £15 (£30/100ml), is packed with hydrating ingredients. Peony extract gives a natural glow, and calcium B5 enhances a firm, supple appearance. The formula also cools skin by 1.3°C, which aids better sleep.

KK>KtE

Help fight hot flushes with Flourish Cooling Mist 50ml, £7.95 (£15.90/100ml). It’s formulated with chamomile extract and cooling technology, to immediately cool and calm skin. Spritz on your face and neck for instant relief from hot flushes and redness.

Packaging: the lowdown

How Tesco is continuing to reduce plastic packaging, and how we can all do our bit too

Tesco has continued to work hard to reduce its use of plastic, following the ‘4R’ strategy. What is this exactly? It will Remove packaging wherever it can, Reduce where it can’t, look at ways to Reuse more, and ensure everything that’s left can be Recycled.

Working closely with suppliers, Tesco is striving to remove unnecessary, excessive or unrecyclable material from its products. It aims to remove a billion pieces of plastic; it’s already got rid of more than 10,000 tonnes of the hardestto-recycle materials, so it’s easier than ever for customers to recycle packaging at home. Here we share some of the highlights of Tesco’s 4R packaging programme.

REMOVE

In the last 18 months Tesco has been working hard in the background to remove millions of pieces of plastic from the food chain. This includes doing away with items such as the plastic lids on 300ml own-label cream and crème fraîche pots, saving 34.4 million pieces of plastic a year, and removing the plastic used for grocery multipacks such as baked beans, saving a further 67 million pieces of plastic. Furthermore, doing away with plastic wrappings on Tesco Fox & Ivy and own-brand bedding products has saved a further 4.2 million pieces of plastic to date.

REDUCE

Where packaging serves an important purpose, Tesco is reducing it in size in order to use as little material as possible. Reviewing the packaging of every single product revealed a huge opportunity. For example, using 23% less packaging on just one line of multibuy crisps has removed 5 tonnes of packaging. And the design and bottle of Tesco own-brand chilled fruit juice has been modified, saving about 410 tonnes of plastic a year.

‘

We’re aiming to remove one billion pieces of plastic from the business

James Bull, Tesco head of packaging

RECYCLE

‘Back in 2018, Tesco asked its suppliers to stop using the hardest-to-recycle materials in their packaging. Since then, over 10,000 tonnes of hard-to-recycle packaging has been removed. So say goodbye to black plastic in ready meals and polystyrene in pizza trays and ice cream tubs. Even plastic bags, which are not usually recycled at kerbside, are now being recycled by Tesco. Simply take your used Tesco plastic carrier bags to any of the larger stores and Tesco will replace it for free and recycle your old bag. You’ll also find a number of other recycling services available in large stores.

REUSE

Reuse is a vital part of the 4R packaging plan. In a UK first, Tesco has teamed up with Loop to launch an online shopping service that delivers to your door products in reusable, durable packaging. To find out how you can get involved, visit tesco.com/groceries/ en-GB/zone/loop.

Tesco’s efforts to reuse wherever possible go beyond grocery shopping – F&F is committed to reusing plastic too; look out for the Reuse bins now in store, where you can leave your plastic hangers to be reused again and again.

What happens next?

Tesco will continue to work to transform packaging and the 4R team is looking at even more ways to Remove, Reduce, Reuse and Recycle. Look out for the ‘R’ logo on the front of the packaging and in stores, so you can see the progress made.

How you can help

1 Reuse your Bag for Life as much as possible.

2 When on the go, carry a reusable coffee cup or flask, or bring your own bottle of water or juice.

3 Visit tesco.com/groceries/en-GB/zone/4Rs for a guide to recycling and explanation of the symbols.

NHS Flu Jab Service

Helping you stay safe and well this winter

Our consultation rooms are safe and clean, and we are open evenings and weekends. Book online today at Tesco.com/pharmacy or scan the QR code.

Savvy savings for Christmas

How can you cut the cost of Christmas without cutting down on the fun?

SET UP A CHRISTMAS CUPBOARD

Make a list of who you need to buy for and what they might like, so if you see anything on sale, you can grab it and put it in a dedicated Christmas cupboard. Buying lots of presents in the autumn sales, for instance, can really help reduce your gift bill. From the smallest treats like chocs and biscuits, to larger items such as Xbox games, you can save yourself a lot of cash. And it’s never too early to start!

HAVE A BAKEOFF

Spend October baking and freezing food for Christmas. Not only will it put you in a fantastic festive mood, you’ll save on stress and spread the cost too. Homemade mince pies can be frozen, then popped straight in the oven whenever you fancy. Home-baked goodies also make for affordable gifts –visit tesco.com/recipes for inspiration.

SAVE WITH A GIFT CARD

Gift cards are one of the most popular pressies because they’re quick and easy, but did you know you can make a saving too? At cardyard.co.uk you can buy gift cards at discounted prices of up to 20%. You can also sell any unwanted gift cards and put the cash towards your Christmas fund.

CUT THE WRAP

A lot of giftwrap can’t be recycled –often paper that has foil, glitter or a plastic coating. Even the sticky tape we use to secure it isn’t recyclable. So keep gift boxes and bags you’ve been given and reuse them for other people’s gifts. Or use old wrap, newspaper or magazines to create your own giftwrap. Consider wrapping one present in another present, such as a scarf or a T-shirt. If you do decide to stick with giftwrap, check out Tesco’s great range. Gone is the glitter, and all paper and foil used in its giftwrap, cards and bags are recycled. Even the Christmas crackers no longer contain plastic, so there’s lots to be merry about!

2 in 5 people set a price limit on Christmas spending with friends and family last year*

WHAT’S ON OFFER?

Now’s a great time to make the most of any Clubcard vouchers that you’ve saved. As well as counting them up and putting them towards your big Christmas shop, you can also triple the value of your vouchers with Reward Partners. An exciting day out, a magazine subscription, dining out and home essentials can all be great Christmas gift ideas. See what’s on Éã ãÛÉÉÁ clubcard. Don’t forget to check out sites like topcashback.co.uk and quidco.com too, which have cashback ÉÛ ô«ã¨ ô« range of retailers.

MAKE A MEMORY

This year, why not consider days out over the festive period? Rather than buying gifts for everyone, spending time together on walks along coastlines or through forests, or hiking over hills, will create amazing memories. Search online for Ordance Survey’s Christmas walks guide, then choose a walk with your family. Any gifts that are given could be handmade – such as food to enjoy on the day, knitted hats and scarves to wear, or framed photos that have been snapped during your day out.

PLANNING FOR DISCOUNT DAYS

Don’t miss an opportunity to make the most of your cash. October can be a great month to pick up a bargain, so check with your favourite stores for their online sale dates. Don’t forget to make a list of what you want, rather than blindly searching sites on the day – you’ll only lose time and money or end up buying items you don’t need. It’s not just clothes and gifts you can plan for. Another great idea is to start looking out ¢É»÷« ÉÛ on events, and checking out Tesco’s Festive Food To Order service, available at ãÛÉÉÁ¢Ûã«ó food (see p62). Create a list, make room in your freezer, then spread the cost and buy one or two extra items during your weekly shops. When Christmas arrives, you’ll have a great selection of party food to share with family and friends.

THE APPS TO STAY ON TRACK

MANAGE CHRISTMAS

If you want to stick to a budget, remember gift ideas during the year and keep track of the presents you’ve bought, this is the app for you.

MONEY ADVICE SERVICE

Check out the online Christmas planner at moneyadviceservice. org.uk. It’s a great way to work out a festive budget.

SPLID

This intriguingly named app will allow you to split bills (not friendships) by helping you keep on top of settling expenses.

texts charged at your standard rate Text BARCELONA2, your full

& postcode to 60110

by 11:59pm 26.10.2020

Snake dough sticks p31

Spiced squash & orzo with crispy feta p16

Your recipes

GET COOKING

Teriyaki-glazed sausages with sweet potato mash & stir-fried greens 42

Thai-style drunken noodles with pork 59

FISH & SEAFOOD

Spiderweb cakes 33

SNACKS, SIDES & STARTERS

Mini stuffing & chutney sausage rolls 106

Roasted pumpkin houmous 72

Salt & pepper prawns 56

Speedy sweet chilli sauce 59

Spiced fries 59

Spiced toasted pumpkin seeds 72

MEAT & POULTRY

Chicken katsu burger 50

Chicken shish kebabs 59

Crispy chicken Caesar wraps 39

Leek rarebit pork steaks 10

Middle Eastern-inspired chicken with green beans 24

Baked sea bass with fennel, orange & capers 9

Brown butter prawn pasta 40

VEGETARIAN & VEGAN

Buffalo cauliflower & blue cheese pizzas 14

My kinda mushroom ramen 48

Spiced chickpea stew 40

Spiced squash & orzo with crispy feta 16

Sticky aubergine rice bowls 42

Veggie stir-fried rice 49

SWEET TREATS & DRINKS

Apple Moscow Mule 67

Caramel cider floats 67

Five-minute chocolate & pear mug cakes 12

Harvest Mimosas 67

Pear & cinnamon custard Danish pastries 70

Five-minute chocolate & pear mug cakes p12

messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

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Finest moments

Bonfire Night

These hot and crispy sausage rolls are the only treat you need while watching fireworks

OUR STAR INGREDIENTS…

Mini stuffing & chutney sausage rolls

Mix a 350g pack Tesco Finest pork sausagemeat with 90g Tesco &«ÂÛã ۣɫɠÛãè£ mix (from a 130g pack) and a large pinch each of smoked paprika and black pepper. On a baking sheet, unroll a 320g sheet Tesco Finest ÷É»»ÔèÔÛã ÷ on its paper and halve lengthways to form 2 long strips of pastry. Transfer 1 strip to a second sheet of baking paper and set aside in the fridge.

VÉÛ«ã«É ã¨Ûã ÔÛã ÷ Ûã«Ô ÛÉ a long edge is closest to you and spread with 1 tbsp Tesco Finest red onion chutney (or Tesco Finest chilli relish) in a strip along the nearest long edge, leaving a 2cm border. Press half the sausagemeat mixture into a sausage shape on top. Lightly spread another 1 tbsp chutney on top of the sausagemeat.

Brush the border with a little beaten egg. Roll up the sausage roll from the long edge, tucking in the ends as you go. The sealed edge should naturally roll underneath, but if not, «Ô ÉóãÉ Û«ã ÛÁ Û«Éô Repeat with the remaining pastry strip and sausagemeat. Chill for at least 15 mins, or up to 6 hrs. Preheat the oven to gas 6, 200°C, fan 180°C. èã¨É»» «ÂãÉ ŸÛÁ»»É»»Û Score the tops a couple of times, then brush all over with the egg; sprinkle with poppy seeds. Bake for Á«ÂÛ èÂã«»Éɸã¨É裨 crisp and golden. Rest for 5 mins, then serve with extra chutney. Each sausage roll contains

Tesco Finest Sage & Red Onion Stuffing Mix 130g, £1.40 (£1.08/100g)

Tesco Finest Ready Rolled Puff Pastry 320g, £2 (63p/100g)

Tesco Finest Red Onion Chutney 230g, £1.50 (65p/100g)

Tesco Finest Chilli Relish 295g, £1.50 (51p/100g)

*Dad