Tesco Magazine - October 2024

THE TEAM

EDITORIAL Content director (print)

Lauren Rose-Smith Head of food

Elli Donajgrodzki Deputy food editor

Bryony Bowie Chief sub editor

Jenny Wackett Deputy chief sub editor

Tessa Jones Sub editor Julie Stevens

Senior writer Jess Herbert

ART Art director Nina Brennan Homes art

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

Sarah Prescott Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Renée Lo

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Natalie Deri-Bowen, Rachel Linstead, Maxine McCaghy, Yana Williams

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da

Silva Group business director Kate McLeod

Acting group business director Georgina

Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver

Rose Content and social media assistant

Abbie Coletta Social media and content

manager Alexandra Plant Content and social media assistant Lizzie Eley

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign manager Haris Khan

Advertising sales manager Tom Glenister

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

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Welcome to October…

Content director (print)

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p11

JAMIE OLIVER

Good food ambassador for Tesco, p86

WILFRED EMMANUELJONES

Founder of The Black Farmer, p17

ELLA MILLS

Founder of Deliciously Ella, p75

…Bonfire jacket potatoes, which aren’t complete without coleslaw. The earthy flavours of this Tesco

Finest Beetroot & Bramley Apple Slaw 250g, £2 (80p/100g), hit the spot.

Do you get as excited about curry night as my family? It’s a dinner we all relish around the table (or in front of the telly). Apparently 30% of you get a takeaway at least once a week* , but next time, why not give one of our classic curries a go, p47? I promise they won’t disappoint! If you need more excuses to stay in, get friends over for a grown-up dinner that channels all the smoky flavours of Bonfire Night, p33, or have family fun with a Halloween film night and food made for late night snacking: pizza and ice cream, p61! We’ll save you a spot on the sofa. Happy Halloween!

auren Rose-Smith,

EVERYDAY

19 Cook once, eat twice 67 5 for £25

77 Snacks to batch-cook 86 Jamie Oliver

WEEKEND 23 Field to fork 33 Autumn entertaining 47 Cook up a curry 61 Frightfully good TV dinners 98 Treat of the week

KNOW-HOW

44 Buff up your wine knowledge

55 Try the trend: Whipped coffee

57 Learn to make Crème brûlée doughnuts 95 Too good to waste

SHOPPING 11 What’s in store 17 The Black Farmer 31 Festive Food to Order 42 Tesco Finest Dine In 65 Halloween accessories

HEALTH & WELLBEING

73 Health updates

75 My health kicks: Ella Mills 82 What are sugar spikes? 85 Tesco Pharmacy

COVER RECIPE Pumpkin & blue cheese pizza, p62

RECIPE Mima Sinclair PHOTOGRAPHY Karen Thomas

FOOD STYLING Charlotte Whatcott PROP STYLING Jenny Iggleden

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

WHY NOT TRY… AUTUMN COMFORT FOOD

From curries to sarnies, we’ve got your cravings covered

PUMPKIN & CHORIZO PASTA BAKE

SLOW-COOKER ‘RATATOUILLE’

CHICKEN TIKKA MASALA

FRENCH ONION TOASTIES

Your October recipes

SMALL PLATES & SIDES

Air-fryer baba ganoush & flatbreads 34

Charred garlicky green beans 37

Edamame & chickpea falafel bites

honey pumpkin

MAIN MEALS

Autumn vegetable tart

Cajun-spiced enchiladas 92

Celeriac shawarma 87 Chicken tikka masala

Chilli paneer

French onion toasties *

Leek & bacon carbonara

Lentil coddled eggs

Mushroom & bacon pie with creamy mash

Peanutty chicken & sweet potato stew 69 Prawn jalfrezi 51

Pumpkin & blue cheese pizzas 62

Pumpkin, chorizo

SWEET TREATS & DRINKS

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

Vegetarian (free from meat and fish) Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

Helping you make better choices

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

CHARRED GARLICKY GREEN BEANS

STICKY TOFU & MUSHROOM RICE BOWLS

Dawn calls her favourite son, a lot.

TRENDING Luxe baked cheese

‘Try this fusion

of

Spanish chorizo with Cheddarcreamyand mozzarella’

‘Few things shout comfort food as loudly as cheese and crackers, but we’ve dialled up the cosy even more by going for hot cheese. The classic is a baked Camembert with garlic and rosemary (it’ll make your house smell divine!). Or take the hard work out with the Tesco Finest range of hot cheese bakes. This one fuses popular Spanish favours to bring spice to creamy mozzarella; ready to dip crusty bread, pepper slices or even baby potatoes for Alpine vibes. I mean, just look at that cheese pull…’

Tesco Finest Cheddar, Mozzarella & Chorizo Bake 180g, £3.55 (£1.97/100g)

JAMIE ROBINSON

Tesco executive chef, product development

PIZZA JOY

Restaurant-quality sourdough pizzas you can bake at home? We’re in!

We love the new Tesco Finest Gourmet Piccante 490g, £5.75 (£1.17/100g), with its fiery pepperoni, and new Tesco Finest Gourmet Funghi e Tartufo 470g, £5.75 (£1.22/100g), which pairs of-the-moment truffle with chestnut mushrooms and baby spinach.

FINE WINING

If you’re looking for a more sustainable sip, pick up brand new Tesco Finest Floreal, £8* Read more about it on p44.

PIPING HOT

Nothing says autumn like pie and a mountain of mash. Tesco Finest Rich Creamy Chicken, Ham & Leek Pie 500g, £5 (£1/100g), and Tesco Finest 2 Beef Bourguignon & Silverskin Onion Pies 500g, £5.50 (£1.10/100g)

*Price excludes Scotland and Wales

Sweet, sticky glazes made from plums, cherries or figs are big right now.

HOW TO PAIR

Try with duck or steak to complement the meat’s richness.

ADD TO BAG

Tesco Finest Duck Crown with a Sticky Plum & Blackberry Glaze 1.21kg, £8.50 (70p/100g)

THIRST PLACE

Who says readyto-drink cans are just for picnics?

Try new Alcohol Free Pink G with Low Calorie Lemonade 4 x 250ml (ABV 0.5%), £4 (40p/100ml), a perfect blend of botanicals and berry flavours.

Spill the beans

These Tesco Finest chocolate bars, each 100g, £2, use cocoa beans from Rainforest Alliance certified farms – this means they aim to improve the lives of farmers. We think this makes them taste better too…

Packs a refreshing minty zing

Fruity, intense and warmly spiced Smooth dark chocolate infused with sweet oranges

Rich and fruity with aromatic vanilla notes

DID YOU KNOW?

You can scoop out seeds in seconds by using an electric hand mixer. Cut the top off the pumpkin first. Novelty Pumpkin, £1.90 each

RING IT ON!

A treat to keep you sweet over the spooky season. Halloween Doughnuts 4-pack, £1.25 (31p each)

Classic milk chocolate with deep cocoa notes

AGAINST THE GRAIN

Think salads are just for summer? Think again. We love these ones on a comforting Bonfire Night spread, alongside hot dogs and sparklers.

SHAPE SHIFTERS

Head to the chilled aisle to find new Tesco Finest fresh pasta shapes to elevate midweek meals. Mezzi Rigatoni 300g, £2 (67p/100g), has ridges to catch sauce, while the ripples of Reginette 300g, £2 (67p/100g), make it ideal for twirling with ragu.

What’s better than authentic Italian pasta from a business?family-run

SMALL FRY

Here’s a health hack: boost your fibre and vitamin A by swapping white potato chips for Fire Pit Crispy Sweet Potato Fries 300g,

TOP OF THE POTS

Same dip, no lid! Removing the lids from own-brand houmous lines is helping to save 31.7 million pieces of plastic a year. Better Baskets is here to help you find easy ways to fill your basket with better choices, every time you shop. Still looking to cover your dips? Try these reusable silicone lids that stretch to cover everything from yogurts to bowls of leftovers.

Eastman’s Reduced Fat Houmous* 200g, 99p (50p/100g)

Reusable Silicone Lids 3-pack*, £3 (£1 each)

Tesco Finest Four Cheese Potato Salad 275g, £2 (73p/100g)

Tesco Finest Chipotle Roasted Pepper & Grain Salad 215g, £2.50 (£1.16/100g)

£2.10 (70p/100g)

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Seeds of change

Meet Wilfred Emmanuel-Jones, founder of The

Black Farmer,

who’s paving the way for change and equality in the agriculture industry

The Black Farmer is what I called myself because I wanted to raise awareness for how, at the time, there were no Black farmers in the UK. It’s ironic because a lot of people who came to the UK from the Caribbean were from rural backgrounds and farming communities, but they went to the cities where the work was. It was hard for people from non-traditional farming backgrounds in the UK to own their own farm. It’s still a big issue today and that’s one of the things I’m campaigning for.

I’m of the Windrush generation; born in Jamaica; my family moved to Small Heath, Birmingham, when I was three. We were a big family (11 of us!), and poor. My father had an allotment and it was my responsibility as the eldest boy to help. Being in a rural environment made me feel more connected with nature and it was amazing to be able to eat something you’ve put so much hard work into. At 11 years old, I made myself a promise that one day I would own my own farm.

Thirty years later I bought a smallholding on the Devon-Cornwall border near Launceston. I started off making something Brits love – sausages! Ours are gluten-free with a very high

meat content and, year-onyear, we’re voted by Which? as one of the best out there. We then launched a line of ready meals, Flavours of the Windrush, with the aim of making traditional Caribbean products mainstream. If Italian and Indian cuisines have a lot of space on the supermarket shelves, why can’t Caribbean food?

‘I hope my story encourages others in the Black community to do the sort of things I’ve managed’

Black History Month (October) is very important to me. In order for people from the Black community to feel they’re able to do things that aren’t stereotypical, they need to have people like me spreading the word to show it’s possible. I’ve run a couple of schemes aiming to highlight that, including The Black Farmer scholarship, where people from non-traditional farming backgrounds came to my farm for work experience. It’s important to show the positive side of Blackness – and I hope my story encourages others to do the sort of things that I’ve managed to do.

ADD TO BASKET

The Black Farmer sausages are 90% British pork, gluten-free and packed with flavour thanks to a unique seasoning. Try them roasted in a traybake with sweet potato, mango and jerk spices for a Caribbean-style twist.

The Black Farmer Premium Pork Sausages 6-pack 400g, £3.50 (88p/100g)

Celebrating Black-owned business.

COOK ONCE, EAT TWICE

Turn an autumnal slow-cooker stew into a hearty veggie tart with these clever double-duty recipes

Dinner tonight…

…lunch tomorrow

Dinner tonight

SLOW-COOKER

‘RATATOUILLE’

Serves 4

Takes 4 hrs 15 mins

Cost per serve £1.43

1 medium swede, peeled, cut into 2cm chunks

3 red onions, each cut into 6 wedges

2 red peppers, cut into 3cm wide strips

2 courgettes, cut into 3cm rounds

3 large garlic cloves, finely crushed

4 fresh rosemary sprigs, leaves picked and finely chopped

3 tbsp red wine vinegar

2 x 400g tins finely chopped tomatoes

80g sliced kale, woody ends removed

200g easy-cook brown rice

80g grated pecorino

20g fresh flat-leaf parsley, finely chopped extra-virgin olive oil, to serve (optional)

1 Put the swede, onions, peppers, courgettes, garlic, rosemary, vinegar and tinned tomatoes in a slow-cooker; stir well to combine. Cover and cook for 4-5 hrs on high or 7-8 hrs on low, stirring every 1 hr if possible. Remove the lid and stir through the kale for the final 30 mins. The ratatouille is ready when a fork passes easily through the swede, but the vegetables are still holding their shape.

2 Season to taste, then set 700g ratatouille aside for the tart (right), straining off any excess liquid. Once cooled, store in an airtight container in the fridge for up to 3 days.

3 About 30 mins before serving, cook the rice to pack instructions. Divide among bowls, top with the ratatouille, then scatter with the cheese and parsley, and drizzle with olive oil, if you like.

Each serving contains

Lunch tomorrow

AUTUMN VEGETABLE TART

Serves 4

Takes 35 mins

Cost per serve £1.93

320g pack reduced-fat ready-rolled puff pastry

250g pack ricotta

700g leftover ratatouille (see recipe, left), excess liquid drained 1 egg, lightly beaten

20g grated pecorino

10g fresh flat-leaf parsley, finely chopped

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

1 tsp clear honey

80g pack watercress, spinach and rocket

150g cherry tomatoes, halved

½ cucumber, chopped

1 small red onion, sliced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper; transfer to a baking tray.

2 Spread the ricotta over the pastry, leaving a 2cm border. Top with the ratatouille in an even layer, then brush the border with beaten egg. Bake for 25-30 mins until golden and crisp. Scatter over the cheese while warm, then top with parsley and a grind of black pepper.

3 Meanwhile, whisk together the oil, balsamic vinegar, mustard and honey, then toss through the salad leaves, tomatoes, cucumber and red onion. Serve alongside the tart.

Each serving contains

FIELD TO FORK PUMPKINS

Bring autumnal flavours into your kitchen with these sumptuous recipes that use the season’s best ingredients

PICK OF THE CROP

‘We don’t use herbicides on our pumpkins. Instead, we work with local beekeepers and have wildflowers around the farm to help with pollination.’

Tom Brown, farm manager, Oakley Farms, Norfolk

HOT HONEY PUMPKIN

Serves 8 as a side

Takes 1 hr 15 mins Cost per serve £1.01

Preheat the oven to gas 6, 200°C, fan 180°C. Slice a 1.5kg culinary pumpkin into 5cm thick wedges. Put on a baking tray, drizzle over 2 tbsp olive oil, season and toss to coat. Roast for 1 hr until golden. Meanwhile, put 2 x 250g tubs ricotta in a bowl and whisk until smooth. Grate 30g pecorino and add most of it to the ricotta, with the zest and juice of 1 lemon. Season; whisk again. Set aside. Pour a 340g jar of clear honey into

a saucepan with a pinch of salt and 2-3 tsp crushed chillies. Warm for 5 mins.

Spread the ricotta mix over a plate, top with the wedges and drizzle with 3 tbsp of hot honey (pour the rest back into the jar and keep for up to 1 month). Scatter with the remaining pecorino, 30g chopped hazelnuts and 15g chopped parsley

Each serving contains

PUMPKIN, CHORIZO & SAGE

PASTA BAKE

Serves 8

Takes 1 hr 30 mins

Cost per serve £1.10

1.5kg culinary pumpkin, peeled, deseeded and cut into 5cm chunks

3 tbsp olive oil

50g butter

50g plain flour

1.13ltr (2 pints) milk

125g grated mozzarella & cheese mix

500g pack Tesco Finest gigli pasta

30g Parmesan

100g sourdough bread

50g chorizo, chopped

20g fresh sage, leaves picked

1 Preheat the oven to gas 6, 200°C, fan 180°C. Add the pumpkin to a baking tray, season and toss with 2 tbsp oil to coat. Arrange in a single layer and roast for 40 mins until softened and starting to caramelise.

2 Meanwhile, melt the butter in asaucepan.Addtheflourand cook over a low-medium heat for 1 min, stirring. Gradually whisk in the milk until smooth. Simmer for 5 mins until thickened; remove from the heat and stir in the cheese mix.

3 Add most of the pumpkin to the cheese sauce, mashing it so it breaks down.

4 Cook the pasta for 5 mins, then drain, reserving a mug of cooking water. Stir the pasta into the sauce, loosening with a little of the water. Tip into a baking dish.

5 Blitz the Parmesan, bread and half the chorizo in a food processor. Scatter over the dish and add the remaining roasted pumpkin and chorizo.

6 Bake for 15 mins. Rub the sage leaves with 1 tbsp of olive oil, then scatter over the dish and bake for another 15 mins.

Each serving contains

See page 8.

Market hopping with Hiro

1000s of experiences, over 100 countries

Swap your Tesco Clubcard vouchers and explore Japan with Intrepid

PEARS

POACHED PEAR UPSIDE-DOWN CAKE

Serves 12

Takes 1 hr 15 mins

Cost per serve 38p

300g caster sugar

2 tsp vanilla extract

4 star anise

610g pack conference pears, peeled, cored and quartered lengthways

220g baking spread, plus extra for greasing

3 large eggs

200g self-raising flour, sifted

30g flaked almonds, toasted

1 tsp icing sugar

double cream, whipped, to serve (optional)

1 Put 100g sugar, the vanilla extract and star anise in a saucepan with 500ml water and heat gently to dissolve the sugar.

2 Add the pears and simmer for 20 mins, covering with a lid, until tender but holding their shape.

3 Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C, and grease and line the base and sides of a deep 20cm round cake tin.

4 Use a slotted spoon to transfer the pears to a plate. Increase the heat to medium and simmer the poaching liquid for 8 mins until it’s a thick, golden syrup. Add 20g baking spread, stir to melt, then return the pears to the pan and coat in the caramel. Transfer the pears and caramel to the cake tin, packing them in tightly.

5 To make the sponge, beat the remaining 200g baking spread and 200g sugar together until pale and fuffy. Beat in the eggs,

one at a time, then fold through the four until no white streaks remain. Pour over the pears, and level the top.

6 Bake for 45-50 mins until risen and golden and a skewer inserted in the centre comes out clean. Leave to cool for 5 mins, then carefully invert onto a cooling rack, removing the paper, and leave to cool completely. Scatter with the almonds and dust with icing sugar, then serve in slices with a dollop of cream, if you like.

The cake will keep in an airtight container for up to 3 days.

Each serving contains of the reference intake. See page 8. Carbohydrate

PICK OF THE CROP

‘We work to keep the orchards viable for as many years as possible. We still have an orchard in production that was planted in 1947 by the Land Girls!’ Edward Newling, MD, Newling Fruitgrowers Ltd, Cambs

CINNAMON & MAPLE-BAKED PEARS

Serves 6 Takes 40 mins

Cost per serve 40p

Preheat the oven to gas 3, 170°C, fan 150°C and line a baking tray with nonstick baking paper. Mix 2 tbsp maple syrup, ¼ tsp cinnamon and 30g melted unsalted butter in a bowl. Add 4-5 sliced and cored conference pears, tossing to coat. Transfer the pears to the baking tray, scraping out all the liquid with a spatula. Arrange in an even layer,

then bake for 30 mins or until starting to caramelise. Serve warm or cold to top porridge or yogurt and granola, along with a pinch of cinnamon and some chopped nuts, if you like. Keep leftover pears chilled in an airtight container for up to 3 days. Each serving contains of the reference intake. See page 8. Carbohydrate

WORDS NICKY RAMPLEY-CLARKE Serving suggestion. * Terms and conditions apply. Visit tesco.com/deliverysaver for details. ** Clubcard/app required. *** Delivery Saver customers only. Non-Delivery Saver customers can order from 12 November.

†† You have until 17 October 2024 to join the scheme and top up your savings

† Available from mid-October.

Festive Food To Order

Hosting this Christmas? Use the Festive Food to Order service to reserve everything you’ll want, and have it delivered in time for the big day. Easy!

1

EXCLUSIVE CHEF’S COLLECTION

From this Squash, Apple & Sage Stufed Pork Noisette to a Morello Cherry & Chocolate Delice, the exclusive Chef’s Collection range of restaurant-quality dishes has been created by expert Tesco chefs. They make Christmas hosting this year even more efortless – and impressive!

2

EXCLUSIVE PRODUCTS Whether you’re looking for fuss-free seafood starters, show-stopping main dishes and desserts or on-trend party food, all the exceptional items in the Festive Food to Order range are exclusive to Tesco. Talk about being the host with the most!

3

PRE-ORDER REASSURANCE Feel organised and relaxed when you reserve everything you need for your Christmas dining, meaning you can enjoy planning as much as celebrating. Plus if you sign up to Delivery Saver* ,

you’ll enjoy earlier access to home delivery times and Click+Collect slots.

4

CLUBCARD PERKS Clubcard prices on many Festive Food to Order items will help your money go further this season**. Download the Tesco Grocery & Clubcard app to view the latest ofers; you can also access your Clubcard vouchers and coupons all in the same place on your smartphone.

5IT’S EASY TO ORDER Secure your slot and order your Festive Food online between 5 November*** and 14 December, and you’ll receive (or can collect) your order between 20 and 23 December (24 December in selected stores).

GIVE ME MORE!

Scan here to browse and shop the Festive Food to Order range, or pick up a brochure in store† .

REAP THE REWARDS

It’s your last chance to join the Clubcard Christmas Savers scheme this year†† . Tesco will save all the Clubcard vouchers you earn as you shop, then send them to you in your November Clubcard statement. Plus you can also top up your savings online and receive a bonus of up to £12. Find out more at tes.co/christmassavers.

With a dash, splash or stir; bring out With a dash, or stir; out the feel-good flavour in your drinks and the feel-good flavour in your drinks and dishes with raw apple cyder vinegar. dishes with raw apple cyder

Add an invigorating dash to drinks. Or splash into your favourite dishes to stir up the flavour. There’s more to explore at aspallvinegar.co.uk.

IT’S SMOKIN’…

Give your senses a treat with this aromatic menu for autumn entertaining – no bonfire required

Jacket potatoes baking over coals, marshmallows gently toasting in the heat – we love the ritual of cooking over a fame. But it’s not always practical to light a bonfire and British autumns aren’t made for barbecuing. Here, we show you how you can add complex, rich and smoky favours to your food with clever ingredients and cooking techniques, without the need to venture from your kitchen.

Air-fryer baba ganoush & flatbreads p34

This Levantine dip is usually made by blistering aubergines over a naked flame, but here we’ve taken a shortcut and used an air-fryer.

AIR-FRYER BABA

GANOUSH & FLATBREADS

Serves 6 freeze flatbreads only Takes 55 mins Cost per serve 88p

COOK’S TIP To cook without an air-fryer, roast the aubergines in the oven at gas 7, 220°C, fan 200°C for 35-40 mins, until blackened and collapsing. No food processor? Mash the softened aubergine with a fork before adding the other ingredients.

3 aubergines, pricked a few times with a knife

250g self-raising flour, plus extra for dusting

2 pinches Tesco Finest oak smoked Anglesey sea salt

2 tbsp extra-virgin olive oil

200g natural yogurt

1 small garlic clove, grated

2 tbsp tahini

1 lemon, juiced few fresh flat-leaf parsley sprigs, finely chopped pinch of smoked paprika

50g pomegranate seeds cooking spray

1 Heat an air-fryer to 200°C. Cook the aubergines for 25 mins until completely soft and collapsed.

2 Meanwhile, add the flour to a mixing bowl with a pinch of smoked salt, 1 tbsp oil and the yogurt. Bring together with a fork, then shape into a ball. Tip onto a flour-dusted work surface and knead for 2 mins or until smooth. Cover with a tea towel and leave to rest.

3 Halve the softened aubergines and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice and the remaining oil. Season with a pinch of smoked sea salt and black pepper. Blitz for 1 min until creamy and smooth. Transfer to a bowl, scatter with the parsley, paprika and pomegranate seeds and leave to cool to room temperature.

4 Divide the dough into 6 pieces, shape into balls and roll out on a flour-dusted surface to 18cm circles. Spray both sides with cooking spray.

5 Cook the flatbreads, in batches, in a dry frying pan over a high heat for 2-3 mins, turning halfway. Serve warm with the baba ganoush for dipping.

Each serving contains

a prik a gives a war m , s m o k y f nisi h

Shepherd’s pie with whipped feta mash p37

A classic, but not as you know it. A rich and fragrant lamb ragu is given a smoky note with smoked paprika, then topped with creamy whipped feta mash and baked until golden and bubbling. Bliss!

SHEPHERD’S PIE WITH WHIPPED FETA MASH

Serves 6

Takes 1 hr 25 mins

Cost per serve £1.88

½ tbsp olive oil, plus ½ tbsp for drizzling

500g pack 20% fat lamb mince

1 large onion, finely chopped

1 red pepper, finely chopped

1 celery stick, finely chopped

6 garlic cloves, grated

1 tsp cumin seeds

2 tsp smoked paprika

2 tbsp tomato purée

5g fresh thyme sprigs

1 chicken stock pot, made up to 600ml 1kg large Maris Piper or King Edward potatoes, scrubbed

25g butter

50ml milk

70g feta, crumbled

5g fresh dill, finely chopped, plus extra for serving (optional)

1 Heat the oil in a saucepan over a medium-high heat. Fry the mince for 8 mins or until cooked through and browned. Transfer to a plate with a slotted spoon.

2 Reduce the heat to medium, and fry the onion, pepper and celery for 10 mins. Add 4 grated garlic cloves and cook for 2 more mins. Return the mince to the pan along with the cumin seeds, smoked paprika, tomato purée and thyme, then cook for 2 mins. Pour in the chicken stock and bring to a gentle simmer. Reduce the heat and simmer for 25 mins or until slightly reduced and thickened.

3 Meanwhile, prick the potatoes all over with a fork and microwave on high for 10 mins, carefully turning them over halfway. They should be tender and wrinkled, but if not continue to microwave in 2 min bursts. Set aside.

4 Preheat the oven to gas 6, 200°C, fan 180°C. Meanwhile, melt the butter in a saucepan

3 WAYS TO ADD SMOKY FLAVOUR WITHOUT FIRE

1. SMOKED TOFU

For a vegan brunch, scramble smoked tofu and serve on toast with sliced avocado and a pinch of smoked sea salt.

2. CHIPOTLE CHILLI FLAKES

A smoked jalapeño chilli, chipotle adds a mellow heat to Mexican-style dishes – try using in fajitas.

3. SMOKED CHEESE

Give your jacket potato a twist with a grating of smoked Cheddar, a dollop of soured cream, a pinch of smoked paprika and some chopped spring onions.

Dry-frying green beans gives a distinctive char, adding texture and flavour. Toss them in a garlicky oil and sprinkle with smoked salt for a winning side

CHARRED GARLICKY GREEN BEANS

Serves 6 Takes 15 mins Cost per serve 35p

Heat a dry frying pan over a medium-high heat. Trim 2 x 220g packs green beans and add to the pan. Cook for 5-7 mins, tossing regularly, until starting to char. You might need to do this in

over a low heat. Add the remaining garlic. Cook for 1 min or until it just begins to sizzle. Remove from the heat and place a sieve on top. Halve the cooked potatoes and scoop out the fesh into the sieve, using the back of the spoon to push the potato through into the pan.

5 Add the milk and half the feta to the potato pan and beat with a wooden spoon until smooth. Season with black pepper and stir through the chopped dill.

6 Transfer the lamb mixture to a baking dish (about 18 x 24cm) and spoon over the potato. Fluff up the mash with a fork, scatter with the remaining feta and drizzle with the remaining oil. Bake for 25-30 mins until golden and bubbling. Sprinkle over extra dill to serve, if you like.

Each serving contains

batches. Remove from the heat, add 2 tbsp extra-virgin olive oil and 2 finely sliced garlic cloves, then quickly shake the pan to toss. Return all the beans to the pan, then as soon as the garlic starts to smell fragrant, tip everything onto a serving platter and sprinkle with a pinch of Tesco Finest oak smoked Anglesey sea salt

Each serving contains

DRINKS MATCH

TESCO FINEST

McLAREN VALE

GRENACHE, £10*

A powerful, spicy, yet elegant red that goes perfectly with our smoky Shepherd’s pie.

18+

*Price excludes Scotland and Wales

Charred garlicky green beans p37

Scotch is renowned for its smooth, oaky flavour, with more than a hint of smoke. Here we’ve paired it with black cardamom pods, which are dried over an open fire to add a charred earthy taste. Sweetened with vanilla and ginger beer, it makes for a refreshingly complex cocktail.

SMOKY WHISKY GINGER

Serves 6 Takes 5 mins

Cost per serve £1

Fill 6 tumblers with ice cubes. Add 50ml Scotch whisky, 1 cracked black (or green) cardamom pod, ½ tsp vanilla extract and a sliver of fresh ginger to each glass. Swirl using a long spoon. Pour 100ml chilled no-added sugar ginger beer into each glass to serve.

Each serving contains

GIVE

GREAT CATCH

Set yourself up for a cosy night in, then wine and dine away the evening. This is comfort food at its finest… and a snip for just £12*

Hearty dishes and any excuse to stay in: that’s what October calls for. With the new autumn Dine In menu, you can choose a main, side and dessert for two – plus a bottle of wine – for just £12*. The best bit? No pans to wash up after or taxi to find; instead it’s just a short stroll to the sofa to relax. So what’s being served? The new Tesco Finest Luxury Fish Pie is exactly that: luxurious plump king prawns with generous chunks of cod and salmon in a velvety cheese sauce made just as it should be with shellfish stock. All topped with fluffy mash made with British potatoes. We’ve served ours with buttery greens: the new Tesco Finest Green Vegetable Medley. It’s a vibrant mix of Tenderstem broccoli, petits pois and kale with a fragrant wild garlic and lemon butter. A glass of crisp, aromatic Tesco Finest Sauvignon Blanc is the perfect wine partner. Cheers!

DINE IN FOR £12*

Tesco Finest Luxury Fish Pie 700g, £7.50 (£1.07/100g); Tesco Finest Green Vegetable Medley with Wild Garlic Butter 175g, £3 (£1.71/100g); Tesco Finest Sticky Toffee Pudding 260g, £3.50 (£1.35/100g); Tesco Finest Sauvignon Blanc £8.50

‘This rich sponge, studded with soaked dates and with a silky toffee sauce, is inspired by a classic gastro pub dessert’

Jaimini Sharma Tesco product development manager

Make room for pudding

It’s a British classic and that’s why we love it!

A whopping eight rounds of development mean this Tesco Finest rich Sticky Toffee Pudding delivers in every aspect: an indulgent, buttery date sponge topped with a silky toffee sauce made using British cream. All you’ve got to do is heat, serve… and tuck in.

BEHIND THE VINES

There’s a new grape in town and it’s making waves in the winemaking world. Raise a glass to your new favourite bottles...

The working week is done, dinner is in the oven and you’re pouring yourself a glass of your favourite Pinot Grigio. When you take that firstsipofwine,you’reprobably thinking about how good it tastes; the vineyard it came from is likely far from your mind. But behind every bottle is an interesting story. Keep this one up your sleeve for the next time you fancy sounding likeawinebuffamongfriends because Tesco wine expert Charlotte Lemoine is here to tell us about some game-changing grapes.

CHARLOTTE LEMOINE

Tesco product development manager

‘Floreal wine produces significantly fewer CO2 emissions than wines made from other grapes’

Tesco Finest Floreal, £8

It is true that climate change is affecting our wine?

Theflavourofwinecanbeinfluenced by many factors, which can be natural – such as the local climate, weather, altitude, or the soil the vines are grown in – or human, such as the chosen methods of vine-growing. In France this year, many vineyards have been hit by warm weather coupled with abundant rain, which causes a mould called mildew. This dramatically reduces the yieldandaffectstheflavourofthe grapes. And if the vines have diseases, it leads to a risk of having fewer grapes to harvest, which means less wine.

Less wine? We can’t have that! What’s the plan?

We need to create hardier grape varieties to ensure they can survive. Step forward Floreal: an innovative hybrid grape. It’s been developed to be resistant to the bulk of vine diseases, including mildew, so it hasn’tbeenaffectedbymorerecent changes in the weather.

Hurray for Floreal! What else do I need to know about this new wine? It’s made with grapes grown in France, mainly in the Languedoc area in the south, and the Loire Valley – areas already famous for the likes of

From vine to wine

A sneak peek at how three more of our favourite wines are grown

TESCO FINEST OLD VINE ZINFANDEL, £9.50

This is made with grapes from some of the oldest vines in California. They yield fewer grape clusters due to their age, but this leads to incredibly intense red wines.

Grenache and Sauvignon Blanc. The winemakers have been developing itsince2018,andtodayyou’llfindit exclusively at Tesco.

But there’s more to Floreal than hardy grapes. The variety can boast asignificantreductioninCO2 emissions and soil compaction (which can impact the growth of the vines), as well as an increase in biodiversity – because the vines are being treated up to 90% less than other vines.

We feel like proper wine buffs now. But what does it taste like (in plain English, please)?

It’s a fresh, aromatic wine, packed withcitrusandexotic-fruitflavours. Ithasalongfinish,soitstayswith you after each sip. The Floreal grape has a lower acidity than Chenin Blanc, with sugars similar to an unoaked Chardonnay. Pair with light salads and Mediterraneandishes,suchasstuffed courgettes and burrata. It can also cut throughJapaneseflavours–sotryit with yakitori chicken, miso or sushi.

TESCO FINEST ORGANIC RUEDA VERDEJO, £7.50

The harsh, dry heat of summer in the high plateau of Castilla y León in Spain allows these organically grown vines to thrive, resulting in fresh and vibrant, fruity wines.

TESCO FINEST CHENIN BLANC TORRONTÉS, £9

Torrontés grapes are grown in one of the world’s highest vineyards at the foot of the Andes. This means they’re exposed to sunlight almost every day, making them especially juicy.

TAKEAWAY FAVOURITES

No need to order in, these classic curries are easy to make and a fraction of the cost of a delivery

British-Bangladeshi food writer Dina brings a touch of authenticity to three fiery favourites.

DINA BEGUM, FOOD WRITER

‘Juicy chunks of lightly charred chicken are smothered in a silky- smooth masala sauce’

Any leftovers are great warmed up and put in a wrap for lunch the next day with a salad. USE IT UP

Chicken tikka masala p50

‘Every bite of this Indo-Chinese-stylemoreish dish is a flavour sensation’

Chilli paneer

p50

CHICKEN TIKKA MASALA

Serves 6

Takes 55 mins plus at least 1 hr marinating

Cost per serve £1.84

950g pack chicken breast fillets, cut into 2.5cm cubes

fresh coriander, roughly chopped (optional)

garlic & coriander naan, to serve (optional)

For the marinade

200g 0% fat Greek yogurt

2 tbsp garlic & ginger paste

1 tsp each garam masala, ground cumin and fine salt

2 tsp paprika ½ lime, juiced

For the sauce

60g ghee or 3 tbsp vegetable oil

1½ tbsp garlic & ginger paste

1 onion, roughly chopped

1 tsp cumin seeds

1 tbsp Kashmiri chilli flakes

½ tsp each chilli powder and garam masala

2 tsp ground coriander

½ tsp fine salt

500g passata

2 tsp dried fenugreek leaves

150ml single or whipping cream, plus 25ml to serve

1 Whisk together all the ingredients for the marinade in a bowl. Add the chicken and toss well to coat. Marinate for at least 1 hr or overnight in the fridge.

2 When ready to cook, heat the ghee in a lidded frying pan over a medium heat. Cook the garlic & ginger paste, onion, cumin seeds and chilli flakes for 5 mins, then add the ground spices and salt, and cook for 1 min. Stir through the passata, reduce the heat to low, then simmer for 6 mins. Cool for 15 mins, then transfer to a blender and blitz until very smooth.

3 Meanwhile, preheat the grill to high, then transfer the chicken to a foil-lined tray and grill for 6-7 mins each side until lightly charred. Alternatively, cook in an air-fryer at 190°C for 20-25 mins until lightly charred, turning after 15 mins. Set aside.

4 Return the sauce to the pan and stir in 200ml water and the fenugreek. Bring to a simmer over a low heat, then stir in the chicken and cream. Cover and cook for 2 mins to heat through. Season to taste, then remove from the heat. Drizzle with the extra cream, scatter with coriander (if using) and serve with garlic and coriander naan, if you like.

Each serving contains

CHILLI PANEER

Serves 4

Takes 20 mins

Cost per serve £1.52

3 tbsp cornflour

1 tsp paprika

2 x 200g packs paneer, cut into 2cm cubes

2 tbsp vegetable oil

1 onion, roughly chopped

1 tsp cumin seeds

3 garlic cloves, finely chopped

3cm piece fresh ginger, peeled and finely chopped

1 red pepper, chopped into large chunks

3 green chillies, split lengthways, and deseeded if you like

3 spring onions, roughly chopped cooked rice, to serve (optional)

For the sauce

4 tbsp tomato ketchup

1 tbsp rice vinegar

3 tbsp Indian hot and sweet sauce

2 tbsp reduced-salt soy sauce

1 Mix the cornflour and paprika in a bowl. Whisk in 3 tbsp water to make a light batter, add the paneer, then turn to coat.

2 Heat the oil in a lidded frying pan over a medium heat, then fry the paneer, in batches if necessary, for 2 mins each side or until golden. Drain on kitchen paper

3 Meanwhile, mix all the ingredients for the sauce in a bowl with 75ml water

Season and set aside.

4 Add the onion, cumin seeds, garlic and ginger to the frying pan and sauté over a medium heat for 1 min; stir in the pepper and chillies, and cook for another 3 mins. Pour in the sauce, cover and cook for 2 mins. Stir in the paneer and most of the spring onions and cook for 1 min. Serve topped with the remaining spring onions and alongside cooked rice, if you like.

Each serving contains

DRINKS MATCH

TESCO FINEST

WESTERN AUSTRALIA

CHARDONNAY, £9*

A dry, nicely rounded

Aussie white with fresh fruit flavours, vanilla notes and a crisp finish.

PRAWN JALFREZI

Serves 4

Takes 25 mins

Cost per serve £2.59

4 tbsp vegetable oil

4 garlic cloves, finely chopped

3cm piece fresh ginger, peeled and finely chopped

1 onion, sliced

1 tsp each cumin seeds and chilli powder

pinch of fine salt

2 tsp ground coriander

½ tsp ground turmeric

4 ripe salad tomatoes (about 400g), roughly chopped

1 each yellow and green peppers, finely sliced

2 x 165g packs raw king prawns

2 green chillies, split lengthways

15g fresh coriander, chopped cooked rice, to serve (optional) paratha or naan, to serve (optional)

1 Heat the oil in a lidded frying pan over a medium-high heat and fry the garlic, ginger, onion, cumin seeds and salt for 2-3 mins. Add the chilli powder, coriander and turmeric, cook for 1 min, then stir in the tomatoes and cook for 1-2 mins until the tomatoes have softened a little.

2 Stir in the peppers with 100ml water. Cover, turn the heat to low-medium; cook for 3 mins. Stir in the prawns and chillies and turn the heat to low Cover and cook for 7-8 mins until the prawns are cooked through. Remove from the heat and stir in the coriander. Serve with rice or paratha, if you like.

Each

Energy Fat Sugars Salt Saturates

On the side

Turn your dinner into a feast with any of these flavourpacked accompaniments

2 Naan Breads 320g, £1.60 (50p/100g); Pilau Rice 250g, £1.30 (52p/100g); Dip Selection 3 x 40g, £2.20 (£1.83/100g)

From production to packaging

We want to wipe out our CO2 emissions by 2050!*

We already use energy efficient manufacturing processes, and recycle over 96% of the water we use in production. And we’re not stopping there. We’re investigating even more sustainable fuel options, and by 2030, we’ll half our use of plastic, too.

Scan the QR code or visit www.regina.uk.com/sustainability to find out how we’re protecting our planet.

AT YOUR PEAK

Take your afternoon brew to new heights with a fabulously frothy whipped coffee

Whipupsomethinggood

MAKE IT AT HOME

Mix equal parts instant coffee, caster sugar and boiling water (about 1 tbsp each per mug) – with a pinch of ground mixed spice, if you like. Whisk until very frothy and caramel in colour. Dollop over hot or cold milk to serve.

Learn to make...

Crème brûlée doughnuts

Fancy a project? Take the slow lane and enjoy making these fluffy, custard-filled, on-trend treats

Trickor Treat?

Smash the caramel topping for a spooky cobweb effect

CRÈME BRÛLÉE

DOUGHNUTS

Makes 10

Takes 45 mins plus proving and cooling

Cost per serve 21p

250g strong white breadflour,plusextra fordusting

50gbutter,diced

7gsachetdried fast-actionyeast

200gcastersugar,plus 3tbsp

100mlmilk

1 egg sunfloweroilfor deep-frying,plusextra for greasing

150gcustard(froma 500gcarton)

1 Mix together the flour and a large pinch of salt in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir through the yeast and the 3 tbsp sugar, then make a well in the centre.

2 Heat the milk in 10 sec bursts in the microwave until lukewarm. Whisk the egg into the milk, then pour into the well. Mix with a fork, then bring together with floured hands to make a soft dough. Knead on a floured surface for 7 mins or until smooth, dusting with a little extra flour if needed. Transfer to a lightly greased bowl, cover with clingfilm and leave in a warm place for 45 mins-1 hr until doubled in size.

3 Knock back the dough by dividing it into 10 pieces and shaping each into a smooth ball, pinching the edges, then pulling up and pressing into the centre. Turn over so the seam is at the bottom. Place spaced apart on a lined baking sheet, cover loosely with clingfilm, and set aside in a warm place for 45 mins or until doubled in size.

4 Heat the sunflower oil in a saucepan until it reaches 175°C (or a cube of bread browns in 30 secs), and line a dinner plate with kitchen paper. One at a time, place a doughnut on a slotted spoon and gently lower into the hot oil (see pic A, left). Fry for 30 secs each side or until golden and cooked through, using the spoon to keep the

doughnut submerged. Remove with the slotted spoon and transfer to the lined plate.

5 While the doughnuts are still warm, spoon the custard into a disposable piping bag. Insert a sharp, narrow knife into the side of each doughnut to reach the centre, then squeeze in a little custard (pic B). Set aside to cool completely.

6 For the caramel topping, heat the 200g sugar in a saucepan over a gentle heat until melted and golden. Shake and swirl (don’t stir) the pan towards the end to allow any unmelted sugar to melt (pic C). Remove from the heat.

7 Working swiftly but very carefully so as not to get your fingers in the hot caramel, dip the top of each doughnut into the caramel (pic D). Lift out and tilt it away from your fingers to let the excess drip for a few secs, then set aside on a lined baking sheet and leave to harden for 5 mins. If the caramel starts to set in the pan, return to a low heat, swirling, until loosened. Once hardened, tap the top of each doughnut firmly with a spoon to crack the caramel. The doughnuts are best eaten on the same day, but will keep for up to 3 days in an airtight container.

Each

FRIGHT NIGHT IN

Draw the curtains and find your favourite scary movie. This pizza and ice cream combo is perfect for sofa snacking

Cover recipe

Pumpkin & blue cheese pizzas p62

PUMPKIN & BLUE

CHEESE PIZZAS

Serves 4

Takes 1 hr 10 mins

Cost per serve £1.80

500g pumpkin or butternut squash, scrubbed, deseeded and cut into 1cm slices

2 red onions, cut into wedges

1 tsp crushed chillies

1 tbsp olive oil

3 tbsp maple syrup

2 x 2-pack sourdough pizza bases

180g fresh arrabbiata sauce

250g pack pizza mozzarella, drained and torn

150g British blue Stilton, crumbled

4 fresh thyme sprigs, leaves picked

1 Preheat the oven to gas 6, 200°C, fan 180°C. Spread the pumpkin and onion on a baking tray, scatter with the crushed chillies, then drizzle with the oil and 2 tbsp maple syrup. Season, toss to coat, then roast for 25-30 mins until tender and golden.

2 Spread the pizza bases with the arrabbiata sauce, leaving a 1cm border. Arrange the pumpkin and onions on top, then scatter with mozzarella and blue cheese.

3 Bake for 7-9 mins until golden and crisp, then scatter over the thyme and drizzle with the remaining 1 tbsp maple syrup.

Any leftover pizza will keep in the fridge for 3-4 days.

Each serving contains

MISO TOFFEE POPCORN ICE CREAM BOWLS Serves 4 freeze toffee sauce only Takes 15 mins plus cooling Cost per serve £1.34

GET AHEAD The miso toffee sauce can be made up to 3 days ahead and stored in the fridge. It will thicken when cold, so stir well before using.

150ml whipping cream

40g unsalted butter, diced

50g light brown soft sugar

1 tsp miso paste or sea salt fakes

120g Tesco Finest Belgian chocolate ice cream

120g Tesco Finest Madagascan vanilla ice cream

30g sweet and salty popcorn

150g blackberries

1 Put the cream, butter, sugar and miso paste in a pan and melt together over a medium heat. Once combined, increase the heat slightly to bring to a gentle boil, then bubble for 5-10 mins, stirring frequently, until thick and toffee coloured. Leave to cool completely.

2 Scoop 4 small balls, about 30g each, from each tub of ice cream and divide between 4 bowls or sundae glasses. Scatter with the popcorn and blackberries, then drizzle each bowl with 2 tbsp miso toffee sauce to serve* Each serving contains

GIVE ME MORE!

Scan this QR code to find more recipes, treats, tips and tricks for Halloween, on Tesco Real Food.

Let there be fright

You’ve dimmed the lights and stocked up on snacks. Now dial up the spook-factor. Give popcorn the magic touch by piling it into a cauldron, and pick reusable plates in bright colours. Don’t forget the lighting! These ones are ideal for weaving across tablescapes or laying on a mantlepiece for a haunting, orange glow. Now sit back and enjoy that scary movie…

From top: Cauldron Loot Pot, £1.25; Character Tumblers 6-pack, £3; Global Gizmos String Lights Assortment, £2.75; Halloween Plate, £1.25; Halloween Bowl, £1.25; Black Spiders 4-pack, £3.50

Halloween hotlist

Trick or treat yourself to spooky must-haves to turn every home into a house of horrors

From top: Bats & Spiders

Hanging Decorations

4-pack, £3.25; Bayswood Led Mini Ghost, £3.50; Bayswood Spider Tealight Holder, £2.75; Plush Halloween Ghost, regular price £8, Clubcard price £4*

CARVE OUT TIME

Make pumpkin carving a breeze with fun kits and stencils. Pumpkin Carving & Stencil Kit, £3

MONSTER MAKE-UP

All the best fancy dress costumes need face paint to finish the look. Try these bold colours to complete your outfit. Mini Make-Up Palette, £2.25

PICK OF THE PATCH

Some decs are too cute to spook! Halloween Plush Toys, regular price £8 each; Clubcard price £4 each*

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

Tried it, liked it

This month Julie, her husband and their two sons aged five and eight tried our recipes. ‘We are obsessive meal planners and like to cook from scratch, but sometimes need inspiration to stop us eating the same thing over again,’ she told us.

‘I liked how much veg was in the meals - none of the recipes felt like budget food!’

GET INVOLVED

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

PEANUTTY

CHICKEN & SWEET

POTATO STEW

Serves 4

Takes 50 mins

1 tbsp vegetable oil

1kg pack chicken legs

500g sweet potatoes, peeled and cut into 2-3cm chunks

3 spring onions, thickly sliced

3 garlic cloves, crushed

400g tin chopped tomatoes

1 chicken stock pot, made up to 400ml

400g tin black-eyed beans, drained and rinsed

125g crunchy peanut butter

300g rice

15g fresh coriander, roughly chopped

‘We shredded the chicken, which fed us twice! This would go well with mash too’

1 Heat the oil in a deep, lidded frying pan or casserole dish over a high heat. Brown the chicken legs for 4-5 mins, turning occasionally, until deep golden brown all over. Transfer to a plate and set aside.

2 Reduce the heat to medium, then fry the sweet potatoes and spring onions for 4-5 mins, scraping any browned bits from the bottom of the pan, until golden and the onions have softened. Add the garlic and cook for 2 mins more.

3 Stir in the chopped tomatoes, stock, beans and peanut butter. Bring to a simmer and return the chicken to the pan, skin-side up. Cover, then simmer over a low-medium heat for 15 mins. Remove the lid and cook for another 15-20 mins until thickened and the chicken and sweet potatoes are cooked.

4 Meanwhile, cook the rice to pack instructions, then divide between bowls. Stir most of the coriander through the stew, then spoon over the rice and scatter with the remaining coriander to serve.

Each serving contains

LEEK & BACON CARBONARA

Serves 4

Takes 25 mins

1 tbsp olive oil

125g cooking bacon, fnely diced

½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and fnely sliced

350g frozen leeks

350g spaghetti

2 garlic cloves, crushed

3 eggs

50g pack grated pecorino

‘Quick and easy to make after workour favourite!’family’s

1 Heat the oil in a frying pan over a high heat and fry the bacon for 3-4 mins until golden and crispy. Reduce the heat slightly and add the cabbage and leeks; cook for 6-8 mins until most of the liquid has evaporated.

2 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 125ml cooking water.

3 Add the garlic to the bacon pan and cook for 2 mins more. Remove from the heat. Whisk the eggs and most of the pecorino in a jug. Add to the frying pan along with the pasta and reserved water, then stir well to coat. The egg mixture should emulsify into a smooth, creamy sauce after 30 secs. Divide between plates and top with the remaining pecorino and some black pepper to serve. Each serving contains

of the reference intake. See page 8. Carbohydrate 74g Protein 29g Fibre 9g 1 of your 5-a-day; source of protein

SWEET POTATO

FAJITA TRAYBAKE

Serves 4

Takes 45 mins

500g sweet potatoes, scrubbed and cut into 2-3cm chunks

2 tbsp olive oil

30g pack fajita seasoning

250g frozen mixed peppers

1 red onion, cut into 1-2cm wedges

2 garlic cloves, crushed

400g tin kidney beans, drained and rinsed

8-pack tortilla wraps

75ml 50% less fat

crème fraîche

2 spring onions, fnely sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Add the sweet potatoes, 1 tbsp oil and half the fajita seasoning to a roasting tin; toss to coat. Roast for 20 mins or until lightly golden.

2 Add the peppers, onion, garlic, remaining fajita seasoning and oil to the tray, stir to coat, then roast for another 15 mins. Stir through the kidney beans and 2 tbsp water, then return to the oven for 5-8 mins until everything is piping hot. Lay the wraps on 2 baking sheets and add to the oven for the final 2-3 mins to warm through. Serve with the crème fraîche and spring onions. Each serving contains of the reference intake. See page 8.

‘We like food that gets assembled at the table, so this was a winner. You could add any veg you have left over’

STICKY TOFU & MUSHROOM

RICE BOWLS

Serves 4

Takes 25 mins

399g pack tofu

300g rice

2 tbsp vegetable oil

½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and fnely sliced

200g mushrooms, thinly sliced

250g frozen mixed peppers

120g pack hoisin sauce

100g crunchy peanut butter

1 lime, zested and cut into wedges

3 garlic cloves, crushed 15g fresh coriander, roughly chopped

‘We’re trying to reduce how much meat we eat so this was ideal. The boys didn’t notice the mushrooms!’

1 Drain the tofu really well, then wrap in kitchen paper (you may need to do this a few times to remove as much moisture as possible). Set aside for 5 mins.

2 Cook the rice to pack instructions. Meanwhile, cut the tofu into 2cm pieces. Heat 1 tbsp oil in a wok or frying pan over a high heat, then fry the tofu for 6-8 mins, stirring occasionally, until deep golden and crispy. Transfer to a plate and set aside.

3 Add the remaining 1 tbsp oil to the pan and add the cabbage, mushrooms and peppers. Stir-fry for 5-6 mins until tender; season.

4 Meanwhile, whisk together the hoisin sauce, peanut butter, lime zest and 50ml boiling water in a heatproof jug. Set aside.

5 Add the garlic to the pan and stir-fry for 2 more mins. Return the tofu to the pan along with the peanut butter sauce and most of the coriander. Cook for 1-2 mins until everything is piping hot and coated in the sauce. Divide the rice between bowls, top with the stir-fry, then scatter with the remaining coriander. Serve with lime wedges for squeezing over.

Each serving contains

MUSHROOM &

BACON PIE WITH

CREAMY MASH

Serves 4 freeze unbaked pie

Takes 50 mins

1 tbsp olive oil

100g cooking bacon, fnely diced

425g mushrooms, quartered, or halved if small

350g frozen leeks

3 garlic cloves, crushed

25g plain flour

1 chicken stock pot, made up to 500ml 225ml 50% less fat crème fraîche

320g pack reduced-fat puff pastry

1 egg, beaten

4 baking potatoes, peeled and cut into 3cm chunks

3 spring onions, thinly sliced

‘This was demolished by our boys and smelled amazing while cooking’

1 Heat the oil in a frying pan over a high heat; fry the bacon for 3-4 mins until golden and crispy. Add the mushrooms and cook for 3-4 mins until golden. Add the leeks and cook for 3-4 mins until softened and any moisture has evaporated. Preheat the oven to gas 7, 220°C, fan 200°C.

2 Add the garlic and flour; cook, stirring, for 2 mins, then gradually stir in the stock. Bring to a boil, then reduce the heat and simmer for 10-12 mins until thickened. Take off the heat, stir in 150ml crème fraîche, then transfer to a 20 x 25cm baking dish.

3 Unroll the pastry and use to cover the mushroom mixture, pressing it into the edges of the dish and trimming the excess. Brush with beaten egg, then slice a slit into the centre. Bake for 25 mins or until puffed and golden. Leave to stand for 5 mins.

4 Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then set aside for 5 mins. Mash until smooth; stir through the remaining crème fraîche and the spring onions. Serve with the pie.

Each serving contains of the reference intake. See page 8.

SHOPPING LIST

1 lime

30g pack fresh coriander

1 large garlic bulb

100g bunch spring onions

1 red onion

625g pack family pack mushrooms

1 sweetheart cabbage

1kg pack sweet potatoes

4-pack baking potatoes

300ml pot 50% less fat crème fraîche

50g pack grated pecorino cheese

320g pack ready-rolled reduced-fat puff pastry

399g pack Plant Chef firm tofu

500g pack Woodside Farms cooking bacon

1kg pack chicken legs

400g tin Grower’s Harvest chopped tomatoes

400g tin Grower’s Harvest red kidney beans

400g tin black-eyed beans

30g pack fajita seasoning

120g pack hoisin stir-fry sauce

500g pack Hearty Food Co. spaghetti

1kg pack Grower’s Harvest long grain rice

340g pack Stockwell & Co. crunchy peanut butter

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

6-pack mixed-size free-range eggs

700g pack frozen sliced leeks

500g pack frozen sliced mixed peppers

+ FROM YOUR STORECUPBOARD

Olive oil, vegetable oil, chicken stock pots, plain flour

GIVE ME MORE! Scan this QR code to find more meal plans for £25, on Tesco Real Food.

What the

?health

Trends to try, best buys and the lowdown on what’s new in health and wellbeing

DON’T STOP!

Summer might well be over but before you pack away your SPF, did you know that the sun in the UK is at its strongest between March and October? This means UV levels continue to be high in autumn, so do keep applying SPF every day, even if it doesn’t look sunny outside.

40% of the UK who wear SPF only buy it when they go on holiday* .

DIARY DATE

1-7 October 2024 is National Vegetarian Week

Did you know that eating less meat has been linked to lower risks of heart disease and better immunity and gut health**? Find easy vegetarian recipes at tes.co/veggie.

TREND ON TRIAL: TOFU MOUSSE

A way to make desserts more balanced? Sign us up! Blend three parts silken tofu with one part melted dark chocolate of at least 70% cocoa solids, and add maple syrup to taste, for a thick mousse that’s packed with protein and antioxidants, leaving you and your guests feeling satisfied.

WHAT IS… EXERCISE SNACKING?

From doing squats while cleaning your teeth to standing on one leg when you put your shoes on or doing a wall sit after a meeting, sneaking more movement into your day can help improve balance, metabolism and heart rate. No warm-up needed!

THE TRUTH ABOUT… FREEZING BREAD

This food hack has been doing the rounds on socials. Toasting bread slices from frozen can turn starch into resistant starch. This feeds good bacteria in the gut and releases sugar more slowly, which can lead to fewer glucose spikes***

Note to self

Need a helping hand to get organised this autumn? Check out this brand new stationery that will make getting ahead a breeze

It’s time to get organised! Discover handbag-sized meal planners and coffee cups for hot drinks on the go, along with a recipe book for your kitchen work surface. No project is too big for the bright, bold planners packed with sticky notes, while daily list pads help you keep track of life. And there’s a gold metal pen for those brilliant ideas. Treat yourself or surprise a gift-loving friend.

GIVE ME MORE! Scan this QR code to find your nearest store  stocking Paperchase.

The Celestial range includes (clockwise from left): Coffee Cup, £10; Set of 6 Taper Candles, £10; Notecard & Envelope Set, £8; Recipe Book, £10; Meal Planner, £5; Daily List Pad with Pen, £6; Multi List Book, £10

Perfect for recipe planning

to find out more

My health kicks

Ella Mills

The founder of Deliciously Ella shares her secrets for calmer mornings and sneaking more plants into everything.

Those 30 minutes before my daughters (aged four and five) wake up is my moment of calm. I do a 10-minute meditation, quietly enjoy a cup of coffee, and get myself ready for work before the chaos of the day begins.

Food should be about joy, just as much as it should be about health. Our family’s diet is plant-based, which means we eat lots of fresh fruit and veg, beans, legumes, nuts and seeds. You should find what works for you. It doesn’t have to be all or nothing; you don’t need to be on or off a bandwagon!

What my daughters want to eat changes day to day! Some days they’re loving spicy Chinese or Japanese food and others they only want pasta and snacks. But I keep exposing them to new flavours and don’t force anything. I sneak plants into their meals too – edamame and peas in pesto, nuts and seeds in smoothies, and lentils in tomato sauce.

When I can, I love doing a yoga class. But it’s rare to find the time these days, between the demands of work and

kids. So, I find quick 15-minute classes at home are the best way to keep moving. (I use our Deliciously Ella app for them, which is a lifesaver!)

Cooking is how I unwind. I try to flip my mindset so I no longer see cooking dinner as a chore – instead it’s a moment of calm and a chance to switch off, listen to a podcast and decompress. I’ll double up on everything so I have meals sorted for later in the week, and we always try to eat together at the table. Then it’s time for me to enjoy a facemask and a good book.

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

‘I try to flip my mindset so I no longer see dinnercooking as a chore –instead it’s a moment of calm and a chance to switch off and decompress’

STAR GRAZERS

Snacks that are nutritious and ideal for batch-cooking?

Tell us more! These brilliant recipes will give you something to reach for when you need a boost between meals

Plan to snack well and you’re already on your way to a healthier eating routine, giving you the option to pack in more nutrients and keep your energy levels up while you’re at it. All these recipes can be stored in the freezer – and they’re sure to satisfy you for longer than a packet of crisps.

Edamame & chickpea falafel bites p78

Rich in both vitamins and minerals, edamame beans give these falafel bites an extra boost of protein, as well as a rich, nutty flavour

EDAMAME & CHICKPEA

FALAFEL BITES

Makes 16

Takes 45 mins

Cost per serve 17p

400g tin chickpeas, drained and rinsed

150g pot fresh edamame beans

1 large garlic clove, crushed

1 small red onion, roughly chopped

10g soft fresh herbs (we used mint and coriander), leaves chopped

1 tsp each ground coriander and cumin

½ lemon, zested and juiced

½-1 tbsp olive oil toasted pittas, sliced red onion, radishes, cucumber and tzatziki, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put all the falafel ingredients, apart from the oil, in a food processor; season well. Pulse until finely chopped and starting to clump together. Take heaped tablespoons (about 30g) of the mixture and roll into 16 walnut-sized balls. Transfer to a lined baking sheet.

2 Brush with half the oil and bake for 20 mins. Gently turn over, brush with the remaining oil, then bake for another 10 mins until golden and lightly crisp.

3 Leave the falafels to cool completely, then open-freeze on a lined baking sheet. Once frozen, transfer to a sealable freezer bag or container and freeze for up to 3 months.

4 To serve, defrost for 1 hr at room temperature or cover with foil and warm through in the oven at gas 6, 200°C, fan 180°C for 15 mins. Serve with toasted pittas, sliced red onion, radishes, cucumber and tzatziki, if you like.

Each serving (1 falafel) contains

This on-trend cottage cheese loaf is a source of protein and high in vitamin B12, and makes a tasty alternative to sliced bread.

SEEDED COTTAGE CHEESE BREAD

Makes 1 loaf (12 slices)

Takes 1 hr

Cost per slice 29p

300g pot full-fat cottage cheese

250g gluten-free rolled oats

1½ tsp baking powder

½ tsp fne salt

4 large eggs, lightly beaten

2 tbsp olive oil

2 tbsp 4 seed mix

houmous, carrot ribbons, cucumber and sliced radishes, to serve (optional)

1 Put the cottage cheese in a sieve to drain. Line a 450g loaf tin with baking paper and preheat the oven to gas 6, 200°C, fan 180°C.

2 Blend the oats in a food processor until finely ground. Add the strained cottage cheese, baking powder and fine salt and pulse to mix. Add the eggs and oil and pulse again until smooth. Fold through half the seeds.

3 Spoon into the tin and level the top. Sprinkle with the remaining seeds, then bake for 40-50 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool completely.

4 Once cool, cut into 12 slices. Open-freeze on a lined baking sheet, then transfer to a freezer bag once frozen and freeze for up to 3 months.

5 To serve, add slices straight to the toaster or warm under the grill, or defrost at room temperature for 1 hr. Top with houmous, carrot ribbons, cucumber and radish slices, if you like.

Each serving (1 slice) contains

of the reference intake. See page 8.

Carbohydrate 14g Protein 9g Fibre 3g

Source of protein; source of vitamin D

HOW TO...

Build a balanced snack

Protein can help you feel fuller and satisfed for longer

Fibre-rich carbs take longer to digest, so they can help to reduce blood sugar spikes

Healthy fats can give sustained energy and offer diverse micronutrients

Try wholegrain crackers and cubed Cheddar cheese; Greek yogurt with peanut butter and berries; a homemade trail mix of popcorn, unsalted nuts and dried apricots; or boiled eggs and avocado on brown toast.

Dates are rich in protective antioxidants and increase your blood sugar less than most sweeteners, making them a terrific snack.

FROZEN STUFFED DATES

Makes 40 Takes 20 mins plus setting

Cost per serve 27p

250g pack soft pitted dates (40 in a pack)

120g crunchy almond butter, stirred well 30g 70% dark chocolate, chopped pinch of sea salt fakes

1 Open each date along the slit up its length, then use a teaspoon to fill with a little almond butter (about ½ tsp per date). Transfer to a large sheet of baking paper on a baking sheet or plate.

2 Melt the chocolate in short bursts in the microwave, stirring in between, then drizzle over the dates. Sprinkle each with a little sea salt, then transfer to the fridge for 30 mins to set.

3 Eat straightaway or, to store, open-freeze on a lined baking sheet. Once frozen, transfer to a small airtight container and freeze for up to 3 months. Eat straight from the freezer, or leave at room temperature for 30 mins to warm up a little first. Each serving (2 dates) contains

In the red

Sometimes, ‘traffic light’ labels can show some red values due to ‘good’ fats, like those in oily fish, avocado and nut butters. Also, labels are usually based on nutrition per 100g, so with small snacks reds are more likely to appear. Use reference intakes as a guide to consider your intake and aim not to exceed 100% in one day.

‘THE MOSTFUN YOU CAN HAVE IN THE WEST END’

WIN A BREAK TO MEANGIRLS

We’re offering you the chance to win a pair of tickets to see MEANGIRLS at London’s Savoy Theatre, plus a hotel stay* .

*Terms & conditions apply

BALANCING ACT

Afternoon slump got you reaching for the biscuit tin? Read on for everything you need to know about glucose spikes and keeping your blood sugar balanced

JENNA HOPE, NUTRITIONIST

From apps like ZOE to smart rings like Oura, there’s plenty of tech out there to help you track your everyday health. But some might feel it’s too easy to become preoccupied with how much sleep you’re getting, or with every food-induced crash your body goes through. Tracking blood sugar levels is the norm for managing diabetes. But if you’re not someone living with this condition, what do glucose spikes mean and how concerned should we be about them? We asked nutritionist Jenna Hope for some expert insight.

NEED TO KNOW

Blood sugar levels ebb and flow every day without you realising. ‘Blood sugar spikes are a very normal part of our body’s response to eating,’ explains Jenna. ‘When carbohydrate-rich foods are consumed, they’re broken down into sugar, which is released into the bloodstream.’

Blood sugar spikes aren’t only influenced by what we eat; lifestyle can also affect them. ‘Many factors can have an impact on spikes, such as the time of day, the combination and amount of foods you eat, your exercise levels that day and even how well you’ve slept the night before,’ says Jenna.

WHEN CAN SPIKES IMPACT OUR HEALTH?

‘Although spikes are normal, when we’re consistently consuming high-sugar foods (including sugary drinks and ice cream) and blood sugar levels are spiked too high, too often, we see an increased risk of diabetes,’

says Jenna. ‘This is because there’s increased pressure on the pancreas. If this happens over a period of time, it may not be able to produce adequate amounts of insulin to bring blood sugar levels back down.’ If you’re worried about your risk of diabetes, speak to a medical professional.

Plus, when your blood sugar does come back down from the heights, known as a ‘crash’, you can feel sluggish and hungry again.

LITTLE HELPERS

It’s not about trying to prevent spikes happening, but trying to curb how intense or often they are. So, what’s the trick? One idea is to balance your plate. ‘Combining foods that are high in sugar with a source of protein or fibre will help to slow the release of sugar into the bloodstream.’

Jenna recommends having dried fruits with a handful of nuts, swapping white toast for wholegrain, or topping sweet potatoes with tuna or cheese for a lower blood glucose response.

Eating the same food can have different effects depending on when you eat it. ‘When you eat a highsugar food on its own, the sugars are released much faster into the bloodstream,’ says Jenna. ‘If you do fancy a sweet treat, have it after a balanced meal as the protein and fibre from the main will slow down the release of sugars.’

Finally, be aware of foods containing added sugars or syrups such as cereal bars, flavoured yogurts and barbecue sauce, as these can contribute to

‘When you consume a high-sugar food on its own, the sugars are released much faster into the bloodstream’

Jenna Hope

blood glucose spikes. Jenna adds: ‘Many people also pick honey over white sugar thinking it’s healthier, but it still counts as sugar and so should be eaten only in moderation.’

TO TRACK OR NOT TO TRACK?

‘For those with diabetes or pre-diabetes, tracking your blood sugar spikes can be informative, but should be done with the help of a healthcare professional,’ advises Jenna.

If you don’t have diabetes, while it can be helpful –and really interesting – to measure the impact your diet has on your health, it’s good to know there are simple, cost-friendly steps you can take to feel healthier without the tech. ‘In general, it can be useful to count your daily steps or whether you’re getting your 5-a-day, but tracking every aspect of your health can become an unhealthy habit.’

Instead, being aware of the impacts and eating carbs as part of a balanced diet is more important than measuring each spike.

GIVE ME MORE!

Scan this QR code to find recipes that are approved by Diabetes UK, on Tesco Real Food.

Ready to help

Did you know Tesco ‘Let’s Talk’ pharmacists are trained by Cancer Research UK? You can go to them for advice – with or without an appointment

GILLIAN KILGOUR, NURSE LEAD FOR CANCER AWARENESS TRAINING, CANCER RESEARCH UK

When something doesn’t look or feel quite right, it’s always worth getting an expert opinion. And if you’ve got a symptom that you’re worried might be cancer, it’s always best to get it checked out. Nearly one in every two people will get cancer in their lifetime*. But, over the last 50 years, survival in the UK has doubled. Identifying cancer early saves lives, so the sooner you speak to someone, the better.

Gillian Kilgour is the nurse lead for cancer awareness training at Cancer Research UK. She says, ‘Spotting cancer at an early stage means treatment is more likely to be successful. Tesco pharmacists can’t give a diagnosis, but they can recommend next steps and provide guidance on talking to your doctor. In most cases it won’t be cancer. But if it is, spotting it early can make all the difference.’

NO APPOINTMENT NEEDED

Last year, almost half of people experiencing a potential symptom of cancer didn’t contact their GP within six months**. But you can check out Tesco pharmacy first: simply pop over while you shop, for some initial advice. Tesco ‘Let’s Talk’ pharmacists have been trained by Cancer Research UK and will be able to chat with you if you’re concerned about symptoms, and offer information and support on preventing cancer. Better still you don’t need to have an appointment, although you can book one online if you prefer.

GIVE ME MORE!

Scan this QR code for more information on spotting cancer early.

‘Spotting cancer at an early stage means treatment is more likely to be successful’

Gillian Kilgour

Tesco ‘Let’s Talk’ pharmacists have been trained by Cancer Research UK to give advice on preventing cancer, or if you are concerned about symptoms.

HEARTY VEG WARMERS

Surf the season with Jamie’s comforting, budget-friendly recipes

Autumn is upon us, and I don’t know about you, but to me that means enjoying cosy, comforting meals as the days get shorter and temperatures start to drop. This month I’m bigging up the best of the season with my Celeriac shawarma, a budget-friendly, better-foryou take on the street-food favourite, paired with a vibrant jalapeño sauce. My Roasted veg on toast sees frozen veggies jazzed up with sweet roasted garlic, then served with tangy whipped cottage cheese for a colourful treat; while a warming pan of my Lentil coddled eggs will help you use up any leftover peppers in style. The Roasted veg on toast and Lentil coddled eggs are both Better Baskets recipes, helping you make better choices, eat well and reduce food waste. Happy cooking!

GIVE ME MORE!

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

‘Celeriac is bang in season, and here we’re roasting it until caramelised to really make it sing. With flufy homemade flatbreads, spicy sauce and a quick red cabbage pickle, this is veggie comfort food at its finest.’

CELERIAC SHAWARMA

WITH FLATBREADS, SPICY GREEN SAUCE & A QUICK CABBAGE PICKLE

Serves 4

Takes 45 mins

Cost per serve £1.11

TIP This is a great vegan-friendly recipe, but you can always inter-thread some chicken with the celeriac if you’ve got someone who wants meat too.

1 celeriac

2 heaped tbsp shawarma paste

red wine vinegar

¼ of a red cabbage

300g jar of sliced jalapeños

15g fresh coriander

300g self-raising flour, plus extra for dusting olive oil

4 tbsp houmous

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the celeriac, removing any tough bits but leaving the skin on, then halve and finely slice into strips. Rub with the shawarma paste, a pinch of black pepper and 1 tbsp of red wine vinegar.

2 Thread the celeriac slices onto metal skewers, then place on a baking tray and roast in the oven for 30 mins or until sticky and caramelised, turning occasionally.

3 Coarsely grate or shred the red cabbage into a bowl, then toss with a small pinch of sea salt and 1 tbsp of red wine vinegar to make a quick pickle.

4 Tip the jalapeños, juice and all, into a blender, then blitz with most of the coriander, stalks and all, until silky smooth. Pour back into the jar – it will keep happily in the fridge for up to a week for jazzing up future meals.

5 To make the flatbreads, put the flour in a large bowl with a good pinch of salt, then gradually whisk in 150ml of water and 2 tbsp of olive oil. When it becomes tricky to mix with a fork, use your clean hands to knead for 1 min into a smooth dough. Cover and rest for a few minutes, then divide into 4 and roll out on a flour-dusted surface into rough squares, as thin as you can go. Place a nonstick frying pan on a high heat. Cook the flatbreads one at a time in the dry pan for 1 min on each side or until golden and puffed up.

6 Spread the flatbreads with houmous and pile on the cabbage pickle. Remove the caramelised celeriac from the skewers and scatter it over along with the remaining coriander leaves. Drizzle over a little green sauce, to taste.

Each serving contains

of the reference intake. See page 8. Carbohydrate 64.7g Protein 11.9g Fibre 13.3g 2 of your 5-a-day and a source of vitamin C, which supports the normal function

USED BATTERIES IN STORE

ASK STAFF TO LOCATE THE BATTERY RECYCLING BIN

GIVE IT A GO

Didyou know?

Mediterraneanstyle roasting vegetables are high in vitamin C, which helps keep our immune systems in tip-top condition for fighting illness.

‘Utilising frozen veg is a great time-, money- and waste-saving hack, and here, teamed with garlicky whipped cottage cheese, it’s a real joy. Even better, this beautiful little meal counts as 2 of your 5-a-day! Lovely for a warming lunch or cosy night in.’

ROASTED VEG & WHIPPED COTTAGE CHEESE ON TOAST

WITH A WALNUT, SUNDRIED TOMATO & CHILLI SALSA

Serves 6

Takes 40 mins

Cost per serve £1.50

700g bag frozen Mediterranean-style roasting vegetables

1 bulb of garlic

olive oil

red wine vinegar

250g baby spinach

50g walnut halves

1 fresh red chilli

50g sundried tomatoes

300g tub cottage cheese

6 slices of crusty bread

1 Preheat the oven to gas 6, 200°C, fan 180°C. Place the Mediterranean-style roasting veg in a tray with the whole unpeeled bulb of garlic and drizzle with 1 tbsp each of olive oil and red wine vinegar. Season and roast for 25-30 mins, or until golden. Add the spinach for the final 3 mins, then give it all a good stir to wilt the leaves. Meanwhile, toast the walnuts in a small baking tray for 5-10 mins until golden, then tip onto a board.

2 Deseed the chilli, then finely chop on the board with the toasted walnuts and sundried tomatoes. Scrape the mixture into a bowl, drizzling in a little oil from the sundried tomato jar, and loosening with 1 tsp of red wine vinegar.

3 Squeeze the soft garlic flesh into a food processor, discarding the skins, and blitz with the cottage cheese until supersmooth. Taste, then season to perfection with sea salt and black pepper.

4 Toast the bread and spread the whipped cottage cheese over each slice, then pile on the roasted veg and spoon over the walnut and tomato mixture. Enjoy!

Each serving contains of the reference intake. See page 8. Carbohydrate 23.3g Protein 11.3g Fibre 1.6g 2 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

JAMIE’S TOO GOOD TO WASTE

‘Don’t let good peppers go to waste! They add big favour in this delicious one-pan warmer, with budget-friendly tinned lentils, soft coddled eggs and a sprinkling of feta. Happy days!’

LENTIL CODDLED EGGS

WITH SWEET TOMATOES, PEPPERS, CHILLI & FETA

Peel onions and garlic, deseed fresh chillies, then finely slice it all and place in a large nonstick frying pan on a medium heat with a little olive oil. Cook for 5 mins, stirring regularly, then finely chop and add flat-leaf parsley stalks, reserving the leaves. Deseed, finely slice and add some peppers, then cook for another 5-10 mins or until everything is soft and sweet. Add some red wine vinegar, halve and add cherry tomatoes along

with a tin of lentils, juices and all. Stir, season with sea salt and black pepper, cover, turn down the heat and simmer for 15 mins, or until thick and saucy. Make wells in the mixture and crack in eggs, then cover again and simmer for 5 mins or until the eggs are cooked to your liking. Crumble over some feta cheese, sprinkle over some more chilli and chopped parsley leaves. Delicious with crusty bread and a mixed salad.

Didyou know?

Lentils are a brilliant way to get extra protein into your diet, and so versatile. Plus, 3 tbsp of lentils can count as 1 of your 5-a-day.

Do I get

Clubcard points for buying a Vauxhall?

Fuel economy and CO2 results for the Corsa Electric Ultimate 115kW (156PS). Mpg (l/100km): N/A. CO2 emissions: 0g/km. Electric range up to 246 miles (WLTP). The range and electric consumption figures mentioned comply with the WLTP test procedure, on the basis of which new vehicles are type approved from 1 September 2018. They may vary depending on actual conditions of use and on different factors such as: vehicle load, accessories fitted (post registration), speed, thermal comfort on board the vehicle, driving style and outside temperature. Please contact your Vauxhall Retailer for further information. Vauxhall Motors limited reserves the right to change, amend or withdraw this offer at any point in time. Correct at time of print and publication. Customers will receive 50,000 Tesco Clubcard points (worth £500 in Clubcard vouchers) when purchasing a new Vauxhall*. The offer is available to over 18s only. The Tesco Clubcard scheme terms and conditions apply: https://www.tesco.com/groceries/en-GB/zone/ clubcard-terms-and-conditions. *Available across the Vauxhall Passenger Car Range on Private Retail channel orders from 11th June 2024 until 31st December 2024. For full terms and conditions, search Vauxhall Tesco Clubcard.

SIMPLY JAMIE

Enjoy this extract from Jamie’s brand new cookbook, out now WIN!

CAJUN-SPICED ENCHILADAS

Serves 4

Takes 50 mins

Cost per serve 95p

2 large sweet potatoes

2 garlic cloves

olive oil

4 tsp Cajun seasoning

2 x 400g tins of plum tomatoes

320g frozen sweetcorn

1 bunch of spring onions

8 soft corn tortillas

400g tin of black beans

red wine vinegar

300g tub of cottage cheese

chilli sauce, to serve (optional)

1 Preheat the oven to gas 5, 180°C, fan 160°C. Scrub the sweet potatoes, prick all over with a fork, then microwave on full power (800W) for 12 mins or until soft.

2 Peel and finely slice the garlic, then fry in a large nonstick frying pan on a medium-high heat with 1 tbsp of olive oil until lightly golden, stirring regularly. Stir in 1 tsp of Cajun seasoning, followed 1 min later by the tomatoes, breaking them up with your spoon. Simmer for 5 mins, then season to perfection with sea salt and black pepper.

3 Pour the tomato sauce into a 20cm x 30cm roasting dish, wipe out the pan, then dry-fry the corn on a high heat until charred. Trim and finely slice the spring onions, adding just the whites to the pan with 1 tsp of Cajun

seasoning, and removing from the heat once lightly golden.

4 Quarter the sweet potatoes lengthways and smash one quarter into each tortilla, spoon over the corn mix, then roll up and nestle into the sauce.

5 Drain the beans, toss with the remaining 2 tsp of Cajun seasoning and 1 tbsp of red wine vinegar, then scatter over the tortillas, spoon over the cottage cheese, drizzle with 1 tbsp of olive oil and bake for 30 mins, or until golden and bubbling.

6 Finish with the reserved green spring onions, and some chilli sauce, if you like.

Each serving contains

‘It’s a joy to share this recipe from my new book, Simply Jamie. Heroing just five key chapters, this is about creating fast, simple food that can slot into busy lives. Ultimately, this book is designed to help you thrive as a cook and eat a little healthier too. Enjoy!’

JAMIE’S NEW BOOK

Simply Jamie is out now. For your chance to win a signed copy, along with an online Jamie Oliver Cookery School voucher, worth £29, watch out during October for a post on the Tesco Food Instagram account, then tag as many friends as you like in the comments. Opens 00:01 on 2 Oct 2024. Closes 23:55 on 4 Nov 2024. UK Only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

SCAN HERE

Scan this QR code to go to the Tesco Food Instagram channel.

Every heart deserves one.

USE IT UP

Speedy ideas for leftover ingredients from recipes in this issue ideas

DILL, p37

Add leftover dill to potato salads, fish dishes or creamy pasta sauces for an instant lift. Blitz with walnuts, garlic, lemon juice and oil for a vibrant pesto, or use in place of mint in tzatziki.

KALE, p20

Swap this into recipes where you’d use spinach or spring greens. Stems are edible too, they just require a little more cooking. For a speedy side, add chopped kale to a pan with oil and garlic and fry for 5 mins.

TOO GOOD to waste

Save money, reduce waste and give leftovers a new lease of life

while infusing a fiery ginger flavour. Or, whip up a quick marinade for tofu or chicken by mixing with sesame oil, garlic powder and soy sauce.

FRESH ARRABBIATA

SAUCE, p62

Spoon this onto puff pastry for a speedy tart base, layer into

smoothies, swirled through banana bread, or mixed into stir-fries or curries for extra creaminess. The oil may separate in the jar, but all it needs is a vigorous stir to recombine.

BLUE STILTON, p62

GINGER BEER, p40

Try leftover ginger beer in cake batter – the bubbles make the sponge extra fluffy

toasties with cheese for a pizza-style vibe, or try it as a dip for tortilla chips. Or, freeze it – defrost in the fridge overnight before using.

ALMOND BUTTER, p80

This can be used in place of peanut butter. Try a spoonful in

Leftover Stilton makes a tasty toast topper with balsamic vinegar, or take advantage of its many pairings for dinner. Try with honey and roasted squash in salads, with red onion and walnuts in pastas, or crumbled over a mushroom-packed gnocchi dish. Wrap tightly to freeze, and defrost in the fridge to retain its texture.

SWEET & SALTY POPCORN, p62

For a movie night trail mix, add to a bowl with chocolate buttons, pretzels and peanuts. Add chopped popcorn to a crumble topping, or stir through bakes for a bit of saltiness. Revive stale popped kernels by baking or air-frying for a few minutes until crisp.

CORNFLOUR, p50

Thicken thin sauces by mixing 1 tbsp each of cornflour and water, then adding to stews or pie fillings. Use in homemade gravy and custard too.

FRIDGE-RAID FEASTS

Tacos make for an easy, tasty tea when your fridge is running on empty

1

Soft- or hard-shell tortillas are the classic base – but you could use pittas or flatbreads for a similar result. Small wraps can be folded and popped in the toaster to turn them into hard-shell tacos.

2 Make your own salsa with past-their-best tomatoes – finely chop and mix with herbs, red onion and even fruit, such as pineapple. Overripe avocados can be mashed with salt and lemon juice for guacamole.

3For the filling, keep it classic with leftover meats like ground beef or chicken breast, or switch it up with fish fingers, tinned beans, jackfruit or vegetables, such as cubed cooked sweet potato and shredded cabbage.

eat the season

HOW TO... PUMPKIN

After carving, add the fesh to mash, or purée it to thicken soups and stews. Roast the seeds with spices and use to top porridge or to snack on.

LEEKS

Swap into recipes where you’d use onions for subtle sweetness, like pasta, tarts or risotto.

BLACKBERRIES

These freeze well: open-freeze before transferring to bags. Use from frozen in bakes, smoothies or compotes, or in place of ice cubes in cocktails.

APPLES

These stay fresher in the fridge than the fruit bowl. Bake into crumbles, pack into lunchboxes or roast with pork.

Find recipes for more seasonal produce on p23.

GIVE ME MORE!

Scan this QR code to fnd more ideas for reducing food waste, on Tesco Real Food.

MARGARITA

BLUE LAGOON

Treat of week

Classic cheese toasties… with added oh là là!

FRENCH ONION TOASTIES

Serves 4 * freeze caramelised onions only Takes 1 hr Cost per serve £1.42

COOK’S TIP The amazing onions take a while to caramelise – double up and freeze for future use, or swap for 200g Tesco Finest red onion chutney.

Melt 20g butter and 1 tbsp olive oil in a lidded frying pan over a medium-high heat. Add a 500g pack frozen sliced red onions, cover and defrost for 5 mins. Once defrosted, uncover and cook on high for 3-5 mins until most of the liquid has evaporated. Reduce the heat to low, add a pinch of salt and the leaves from 3 thyme sprigs; cover and cook for 35-40 mins until caramelised. Add 1 tbsp brandy, balsamic vinegar or white wine, increase the heat to medium; cook for 3 mins. Season; add splashes of Worcestershire sauce, if you like. Transfer to a plate; wipe the pan with kitchen paper. Divide the onions between 2 slices of Tesco Finest white sourdough. Top with 100g torn reduced-fat mozzarella, 80g sliced Tesco Finest Gruyère and the leaves from 3 thyme sprigs; sandwich with 2 more slices of bread. Melt 30g butter in the pan over a medium heat, add the sandwiches; cover and cook for 3-4 mins. Flip and cook for 3 mins more.

Each serving contains

Jack Daniel’s and Tennessee Honey

Daniel’s.