Tesco Magazine - September 2022

…SNACK SELECTIONS

‘It’s time to return to routine, but don’t let your kids’ school packed lunches outdo your own! This adultfriendly lunchbox filler is great to nibble on between meetings.’

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

Now more than ever life can feel like a juggling act. So we’ve racked our brains for ways to save you time, money and energy. As well as our ever-popular mealplan for five midweek dinners for under £25 (p18; (you saw them here first!), we’ve got lots of useful recipes. Cookonce,eat twice(p15) turns tonight’s dinner into a lunch to look forward to tomorrow, and whether you’re working from home or heading to the office, we’ve got flexible meals to suit (p42). As the kids go back to school (hurray!), we help you plan nutritious lunchboxes for the week – shop the ingredients for £15 (p64). Also, look out for our ‘Cook’s tips’ – they’ll help you in lots of ways, from using up leftovers to switching ingredients. Finally, dare I say it, but it’s not too early to think about Christmas – especially when there’s money to save. Check out our ideas (p51) to help you spread the cost.

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@ cedarcom.co.uk Website: cedarcom.co.uk © 2022 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk Visit soundcloud.com/tesco-magazine for

CONTENTS SEPTEMBER

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Sending the kids back to school with lunches they’ll love (and you can afford) is Jamie’s focus right now, p8.

DEREK SARNO

Tesco’s director of plant-based innovation

Love a lasagne? Those on a plant-based diet can enjoy this comfort food classic thanks to Derek’s twist, p61.

JAMIE OLIVER

Good food ambassador for Tesco

Up your midweek meal game with Jamie’s marvellous ideas for simple family dinners, p72,

TAMI ISAACS PEARCE

Founder of London bakery Karma Bread

Known to her customers as the ‘Challah Queen’, Tami shares her celebratory bread recipe, p58.

MIRIAM NICE

Co-author of The Art of Drinking Sober

Ever heard of ‘mindful drinking’? Miriam explains what it could mean for you, and has some helpful tips, p80.

DR TINA MISTRY

Psychologist, coach and consultant

Tina wants to get you energised and moving towards your dreams. Start by getting organised, p82.

FOOD

97 Your recipes

All the dishes in this issue

EVERYDAY

15 Cook once, eat twice

Leftovers from a pasta dish today become lunch tomorrow

18 5 for under £25

A handful of filling family meals created from a single shop

42 Midweek cheat

Hot dinners for a working day, whether spent at home or out

44 Food for tonight

Tesco’s fresh filled pastas and sauces sort dinner out, pronto!

46 Small serves

Dinner for two or just for you? Try these simple recipes

49 10-minute tea

Toast for tea? Our top ideas make it hard to resist!

64 Batch prep

Sort a week’s worth of school dinners for less than £15

72 Jamie Oliver

Midweek meals, plus an exclusive extract from Jamie’s new book

WEEKEND

25 Weekend wonders

Surprisingly quick and easy ways to reinvent your Sunday roast

30 September harvest

The fresh produce of early autumn makes delightful dishes

98 Finest moments

We elevate the humble jacket spud into a dish to savour

KNOW-HOW

39 Too good to waste: Pears Ideas to help you properly store and use them up

55 Cut a corner

Turn that shop-bought cake into a true show-stopper!

58 Step-by-step

Learn how to bake an apple & honey challah for Rosh Hashanah

61 Chef Derek Sarno

Serve up plant chef Derek’s wickedly simple take on lasagne

YOUR HEALTH

79 If you make one change Up your vitamin D. We reveal many ways you can do just that

80 In the know: Mindful drinking

It’s the trend on everyone’s lips. Here’s how to join the party

82 Spotlight on:

The science of tidying

The real health benefits behind having a good home clear-out

SHOPPING

IN STORE

8 Best buys

New products and ideas to get back into your routine

92 Shop this: Autumn buys

Great value pick-me-ups to get you ready for the new season

REAL LIVING

HOME

41 Kitchen storage

Brilliant buys to get those cupboards organised

88 Seasonal updates

Refresh your bedroom without blowing the budget

90 Life admin

Get organised for autumn and beyond, saving time and money

63 Over to you

Join the conversation – and you could win a £50 giftcard

71 Better baskets

How Tesco is helping you make informed choices as you shop

84 In-store advice

Discover how Tesco Pharmacy supports your long-term health

51 Festive planning

Start prepping now to cut (and spread) the cost of Christmas

52 Smart saving

How Tesco can help you afford a celebratory festive period

94 Your finances

Simple tips showing ways to spend less and save more

THE TEAM

EDITORIAL Editor Lauren Rose-Smith Deputy editor

Jo Wooderson Senior food editor Elli Donajgrodzki

Deputy food editor Bryony Bowie Chief sub editor

Art Young Deputy chief sub editor Jenny Wackett

Senior sub editor Tessa Jones Writer Jess Herbert

Editorial assistant Jack Pepper

ART Art director Nina Brennan Senior art editor

Alex Whitfield Acting senior art editor Tom Shone Art

editor Sarah Prescott Designer Aasawari Bapat Kale

Junior designer Joseph Christopher

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Creative solutions art director

Melanie Robinson-White

CONTENT AND PUBLISHING Food director

Jenny McIvor Group managing editor Kate Best

Account director Hannah McDonald Senior account

manager Lucy May Account executive Leslie Nya

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Group business director

Kate McLeod Group content director Rachael Ashley

Group creative director Aileen O’Donnell Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Nina Christopher, Francesca Clarke, Rachel Linstead, Marion Lyons, Nicky Rampley-Clarke, Julie Stevens

TESCO Head of content Daniel Porter Content manager Cintia Welch Content assistants Trudi Smith, Lulu Turner

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate Haris Khan Advertising sales manager

Tom Glenister

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

Scan this QR code to read the latest issue for

Best buys

What’s in store now

Returning to routine will be easier with these autumn essentials, while lots of offers in store and online will save you money

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, for his tips on back-toschool lunches.

‘School lunches don’t have to be a bore, or a budget-buster. I make the most of our latesummer family dinners to send the kids in with home-cooked lunches the next day. Loaded vegetable tarts and savoury muffins are some of my top choices. If you’re short on time, use our lunchbox fillers (opposite): they’re a sure winner. Finally, I make the most of Clubcard Prices to stretch my budget.’

STAR

INGREDIENT

There are loads of ways to make this storecupboard staple go further: toss flakes through cooked pasta, mash some with mayo and use to fill sandwiches, or mix a tin with sweetcorn for a jacket potato filling. Drained Tuna Steaks In Brine 110g, £1.25 (£1.14/100g)

COMFORT’S CALLING

Make an easy dinner with Breaded Garlic Chicken Kievs 2-pack, £2.50 (£1.25 each), served with your favourite greens and a squeeze of lemon.

FEELING SAUCY?

Elevate office lunches by drizzling salads with this bold umami dressing. Chop Miso, Orange & Ginger Salad Dressing 120g, £1.25 (£1.04/100g)

* Subject to

LUNCHBOX WINS

Send your children off to school with some food for thought.

1 Mixed Raisins Snack Pack 60g, £1 (£1.67/100g)

2 Orange Juice 5 x 150ml, £1* (13p/100ml)

3 Coronation Chicken Sandwich Filler 450g, £2.65 (59p/100g)

4 Strawberry Fruity Bake 6-pack, £1.05 (18p each)

5 Fresh & Easy Carrot Batons 600g, £1.30 (22p/100g)

TASTE FILES CHOCOLATE FIX

If getting back in the swing of things feels overwhelming, take a tea break with a sweet treat.

FILLEDWITHNOUGAT

These Apple & Banana Fruit Slurpers 4 x 90g, £2 (50p each), are a nutritious snack for when the kids are peckish on the way home.

THE POWER TO LOWER PRICES

Clubcard Prices reward members with exclusive deals on a wide range of products in store and online. The deals change regularly, so be sure to check your Tesco Grocery & Clubcard app, or fnd the latest information at tes.co/clubcardprices E T

Bars 6-pack, 89p (15p each)

aramel

Nutty Nougat Caramel Bars 6-pack, 89p (15p each)

CHEWY AND FUDGY

Opens 00:00 on 24.08.2022. Closes 11:59pm on 20.09.2022. UK, 18+ only. Purchase necessary of aqualifying Nestle Cereal Product. Normal exclusions apply. 50 winners randomly drawn each win £200 worth of Tesco gift cards. 1 entry per person (1 text & receipt = 1 entry). Max 1 prize per household. Terms and conditions at https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd. Qualifying products: Nestlé Shreddies Coco Cereal 560g; Nestlé Shreddies

Frosted Cereal 560g; Nestlé Cheerios Honey Cereal 370g; Nestlé Cheerios Vanilla O's Low Sugar Cereal 360g; Nestlé Shreddies The Honey One 460g; Nestlé Shreddies The Original Cereal 1.1kg; Nestlé Cheerios Multigrain Cereal 800g; Nestlé Cheerios Multigrain Cereal 540g; Nestlé Nesquik Mix Cereal 325g; Nestlé Shredded Wheat Cereal (30B) 675g; Nestlé Shredded Wheat Bitesize Cereal 720g; Nestlé Shredded Wheat Honey Nut Cereal 500g; Nestlé Shredded Wheat Honey Nut Cereal

Nestlé Nesquik Cereal

Nestlé GoFree Crisp Rice 350g; Nestlé GoFree Cornfakes 500g.

Enjoythelastofthesummerevenings PIZZATHIS

1 Plant Chef Margherita Pizza 269g, £2.85 (£1.06/100g)

2 Plant Chef Mushroom Pizza 289g, £2.85 (99p/100g)

FRIDAY FAKEAWAY

Save some pennies and swap the takeaway menu for a shop-bought alternative of Harissa Spiced Lamb Shoulder 400g, £5.25 (£1.31/100g)

GET ROASTING

Enjoy a simple, traditional roast with these options. Find more ways to reinvent your roast on p25.

Garlic & Herb Spatchcock Chicken 1.18kg, £5.20 (44p/100g)

British Carrots 1kg, 45p

Tesco Finest British AllRounder Potatoes 2kg, £1.85 (9p/100g)

Perfectly Imperfect Parsnips 500g, 39p (8p/100g)

SAVVY SOUP-ERSTARS

Stash a few tins in the cupboard, ready to quickly warm through on the first chilly days of autumn.

Plant Chef Lentil & Pepper Soup 400g, 50p (13p/100g)

Plant Chef Sweet Potato & Coconut Soup 400g, 50p (13p/100g)

4 STEPS TO…

ORGANIC PORRIDGE

Join in with Organic September by trying this easy idea

1

Organic Oats 750g, £2.15 (29p/100g)

2

Organic British Semi-skimmed Milk

4 pints, £1.95 (49p/pint)

3

Organic Blueberries 150g, £2.50 (£1.67/100g)

4

BRUNCH CLUB

Organic Squeezy Clear Honey 340g, £3.20 (94p/100g)

Lazy weekends just got better! Slather Smashed Avocado with Lime 200g, £2 (£1/100g), onto toast and top with grilled Baby Plum Tomatoes 325g, £1 (31p/100g), and Sliced Mushrooms 250g, £1 (40p/100g), for an easy yet filling brunch.

UP THE VEG

Get more goodness into the kids’ diets with Meat & Veg Breaded Chicken & Cauliflower Goujons 270g, £2 (74p/100g). Explore the full Meat & Veg range in store.

Scan this QR code to discover more products in store right now and shop from the page. GIVE ME MORE! +

Roasted Fillets

Fresh Fillets Smoked Slices

Cook once, eat twice

Transform a creamy pasta dinner into an al-desko lunch or simple supper

Savvy cooking

Creamy meatball & greens pasta p16

Meatball frittata p16

CREAMY MEATBALL & GREENS PASTA

Serves 4 freeze meatballs only Takes 25 mins Cost per serve £1.90

450g Tesco Finest fresine pasta (or linguine)

200g fresh greens, thickly sliced, large stalks removed

150g frozen peas

1 tbsp olive oil

2 x packs Meat & Vegetable beef meatballs

1 large red onion, fnely sliced

2 garlic cloves, fnely sliced

150ml white wine

1 lemon, zested

2 tsp Dijon mustard

150ml whipping cream

40g Parmesan, fnely grated, plus extra to serve (optional)

1-2 tsp crushed chillies, to serve

1 Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water.

2 Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened.

3 Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat.

4 Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chillies and extra Parmesan, if you like.

Each serving contains

Serves 4

Takes 15 mins

Cost per serve £1.51

1 tbsp olive oil

460g leftover pasta mixture

8 leftover meatballs, halved

6 large eggs, lightly whisked

50g reduced-fat mature cheese, fnely grated

2 tsp Dijon mustard

15g fresh parsley, leaves, picked and fnely chopped

100g cherry tomatoes, halved

40g reduced-fat salad cheese, crumbled

50g rocket, to serve

1 Preheat the grill to medium-high. Heat the oil in a 22cm ovenproof frying pan over a medium heat.

COOK’S TIP

To stretch this further, slice into 6-8, then stuff into rolls with mayo and lettuce for a simple lunch.

Add the pasta and halved meatballs and warm through for 2 mins.

2 Mix the eggs with the mature cheese, mustard and parsley; season well.

3 Pour over the pasta mixture, swirling and pressing down with the back of a fork to evenly submerge.

4 Scatter over the tomatoes and salad cheese. Cook for 4-5 mins until the egg has set, then transfer to the grill for 3-4 mins until cooked through and golden on top.

5 Set aside for 2 mins before loosening at the sides and inverting onto a board. Top with the rocket to serve.

Each serving contains

MEATBALL FRITTATA

Tried it, liked it

Our tester this month is Richelle, a secondary school teacher who lives with her two children, aged 12 and 16. ‘My daughter is good at trying new things, but my son can often be quite fussy,’ says Richelle. ‘We usually have at least one extra person round for dinner, and this was a great way to try some different meals and save money with the rising cost of living. We’ll definitely be looking out for the next 5 for £25 recipe set: I intend to make a folder so I can share them with others too.’

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 +

SHOPPING LIST

30g pack fresh basil

30g pack fresh parsley

1 garlic bulb

1kg pack Redmere Farms onions

1 Savoy cabbage

350g pack Redmere Farms courgettes

250g pack Nightingale Farms cherry tomatoes

600g pack Nightingale Farms peppers

220g pack Redmere Farms green beans

2.5kg pack Perfectly Imperfect potatoes

300ml tub 50% less fat crème fraîche

50g pack grated pecorino

375g pack ready-rolled lighter puff pastry

240g pack smoked basa fillets

500g pack Meat & Veg beef mince

500g pack Woodside Farms cooking bacon

800g loaf H.W. Nevill’s sliced wholemeal bread

200g tube Grower’s Harvest tomato purée

17g jar herbes de Provence

325g tin Grower’s Harvest sweetcorn

2 x 395g tins taco mixed beans

400g bottle BBQ sauce

1kg pack Grower’s Harvest long-grain rice

+ FROM YOUR STORECUPBOARD

Vegetable oil, vegetable stock pots, olive oil

MINI MEATLOAVES WITH BBQ BEANS

Serves 4 freeze meatloaves only Takes 40 mins plus cooling

1 tsp olive oil, plus extra for greasing

1 onion, finely chopped

2 garlic cloves, crushed

3 tbsp tomato purée

100g sliced wholemeal bread, blitzed into breadcrumbs

500g pack Meat & Veg mince

2 tsp herbes de Provence

1kg potatoes, peeled and cut into large chunks

50ml 50% less fat crème fraîche

15g fresh parsley, finely chopped

2 x 395g tins taco mixed beans

4 tbsp BBQ sauce

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a frying pan over a low-medium heat and fry the onion for 5 mins to soften. Stir in the garlic and cook for 1 min,

then tip into a large mixing bowl to cool for 10 mins.

2 Add the tomato purée, 75g breadcrumbs, the mince and dried herbs; mix well. Grease a 12-hole mufn tin with a little oil. Divide the mince mixture between them, rounding the tops, then sprinkle over the remaining breadcrumbs. Bake for 25-30 mins until cooked through.

3 Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then return to the pan. Add the crème fraîche and parsley, then mash until smooth.

4 Heat the beans with the BBQ sauce in a small pan until piping hot. Serve the mini meatloaves with the parsley mash and BBQ beans. Each serving contains

ÔWe couldn’t believe how simple the BBQ beans were – they’ve become a household favourite

SMOKED BASA & CORN CHOWDER

Serves 4 * Takes 35 mins

2 tsp vegetable oil

1 onion, fnely chopped

75g cooking bacon, rind removed, diced

450g potatoes, peeled and cut into 1cm cubes

½ vegetable or chicken stock pot, made up to 800ml

240g pack smoked basa fllets

325g tin sweetcorn, drained

100g Savoy cabbage, thick core discarded, leaves shredded

150ml reduced-fat crème fraîche

15g fresh parsley, leaves fnely chopped

sliced wholemeal bread, to serve (optional)

1 Heat the oil in a large saucepan over a medium heat. Fry the onion and bacon for 6-8 mins until the

BACON, POTATO & ONION BAKE

Serves 4 with 2 portions of leftovers

Takes 55 mins

1 tbsp olive oil

250g cooking bacon, rind removed, roughly diced

½ vegetable or chicken stock pot, made up to 1ltr

850g potatoes, peeled and thinly sliced

2 onions, thinly sliced

3 garlic cloves, sliced

2 tsp herbes de Provence

50g sliced wholemeal bread, blitzed into crumbs

400g Savoy cabbage, shredded

GET AHEAD

Know you’ve got a busy evening coming up? This recipe freezes well, so it’s a great one to make ahead.

onion is softened and the bacon is cooked through.

2 Stir in the potatoes, then add the stock. Bring to the boil, then reduce the heat to medium and simmer for 5 mins. Add the basa fillets, reduce the heat to low and cook gently for 5 mins. Add the sweetcorn and cabbage and cook for 2-3 mins until the cabbage has just wilted and the fish is cooked through.

3 Remove from the heat, flake the fish into chunks, then stir through the crème fraîche and most of the parsley. Scatter with the remaining parsley; serve with bread, if you like.

Each serving contains

ÔThis was a great way to get the kids to eat more fish – they loved it with crusty bread

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tsp oil in a frying pan over a medium-high heat and fry the bacon for 5 mins until starting to crisp.

2 Meanwhile, bring the stock to the boil in a large saucepan. Add the potatoes, onions and garlic, pushing them down to submerge. Return to the boil, then simmer for 5 mins. Drain the vegetables, reserving the stock.

3 Layer the potatoes and onions in a large shallow baking dish (about 2.5ltr), scattering over the bacon, 1 tsp herbs and a little black pepper as you go. Pour over 300ml of the reserved stock.

4 Mix the breadcrumbs with the remaining herbs and oil and scatter over the top. Cover loosely with foil and bake for 40 mins, removing the foil halfway.

5 Just before the potato bake is ready, steam or boil the cabbage for 3-5 mins until tender; serve alongside.

Each serving contains

See page 97.

This dish will leave you with two handy leftover portions – heat them up for the next day’s lunch.

Ô

Felt like comfort food at its best. Next time I’d add some cheese to the bake too

COOK’S TIP

ÔThis was one of our favourites – it was full of flavour and very filling. I was surprised by how creamy it was

ScanthisQR codetofindmore midweekmealplans forunder£25. GIVE ME MORE! +

Ô

SCOTT

STYLING

VICTORIA

ELDRIDGE

CREAMY PEPPER PILAF

Serves 4

Takes 30 mins

1 tbsp olive oil

1 onion, finely chopped

2 peppers, roughly chopped

2 garlic cloves, crushed

350g long-grain rice

220g pack green beans, trimmed and halved

1 vegetable stock pot, made up to 1.2ltr

50g grated pecorino

100ml 50% less fat crème fraîche

15g fresh basil, leaves picked, half finely shredded

1 Heat the oil in a large, lidded frying pan over a low-medium heat. Fry the onion and peppers for 5 mins until softened. Add the garlic and rice; fry, stirring, for 1 min.

2 Stir in the beans and 950ml stock. Bring to the boil, cover, reduce the heat to low and bubble gently for 10 mins until the rice is just tender. Remove from the heat and leave to stand for 10 mins, still covered.

3 Stir in the pecorino, crème fraîche and enough of the remaining stock to get a risotto-like consistency. Stir in the shredded basil and season. Spoon into bowls and scatter with the whole basil leaves to serve.

Each

contains

Mix this French favourite with olive oil and brush over fish or chicken before cooking.

COOK’S TIP

No herbes de Provence? Use any dried herbs you have –rosemary, thyme and sage will all work well.

RATATOUILLE TART

Serves 4

Takes 45 mins

375g pack ready-rolled lighter puff pastry

350g courgettes

1 pepper, cut into chunks

1 onion, cut into chunks

3 garlic cloves, unpeeled

1 tsp herbes de Provence

3 tsp olive oil

75g tomato purée

250g cherry tomatoes, larger ones halved

10g fresh basil

1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes all over the pastry inside the border, then transfer to the fridge.

2 Thickly slice half the courgettes. Put in a bowl with the pepper,

onion, garlic, herbes de Provence and 2 tsp oil; season and mix well. Tip onto a lined baking tray. Roast alongside the pastry for 15 mins.

3 Use a spatula to push down the centre of the pastry sheet. Squeeze the garlic cloves from their skins and mash with the tomato purée and 1 tbsp water, then spread inside the pastry border. Scatter over the roasted vegetables and dot the tomatoes among them. Reduce the heat to gas 6, 200°C, fan 180°C and bake for 20 mins more until the tomatoes are soft.

4 Meanwhile, peel the remaining courgette into ribbons; season and toss with 1 tsp oil. When the tart is ready, scatter with torn basil leaves and serve in wedges with the courgette ribbon salad.

Each serving contains of the reference intake. See page 97. Carbohydrate

ÔWhat a great mix of veg! I served it with a drizzle of balsamic, which really complemented the flavours

Weekend wonders

Let’s reinvent the roast

This classic doesn’t need to cost loads or take hours. Try these quick, affordable twists on the Sunday tradition

Acrispy roast chicken with all the trimmings. A nut roast like only Mum knows how. Or perfectly pink beef with fluffy Yorkshires. We all have our own way of serving up a Sunday roast – but there’s no denying that, when done properly, it’s quite a commitment. So we’re shaking things up with savvy ideas to tackle the ritual – including a way to make it so easy that you can whip it up on a Monday night. Enjoy!

FOR WEEKNIGHTS

SATAY CHICKEN WITH SPRING ONION ROASTIES

Serves 6 freeze cooked chicken

Takes 1 hr Cost per serve 80p

1kg pack skin-on and bone-in

chicken thighs

1.25kg Maris Piper potatoes, peeled and halved, or quartered if large

4 tbsp vegetable oil

4 spring onions, fnely sliced coriander leaves and sliced red chilli, to serve (optional)

For the satay sauce

4 tbsp smooth peanut butter

200g tin coconut milk

2 tbsp reduced-salt soy sauce

2 limes, 1 juiced, 1 cut into wedges

1 tbsp clear honey

2 tsp mild curry powder

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix the satay sauce ingredients in a bowl to combine. Put the chicken, skin-side up, in a roasting tin and coat in the sauce. Roast for 45 mins, basting once, until the skin is crisp and the chicken is tender. Cover loosely with foil and rest for 10-15 mins.

2 Meanwhile, simmer the potatoes in a pan of boiling water for 10 mins. Drain, then leave for a few mins in the colander. Put the oil in a shallow roasting tray and pop in the oven for 5-10 mins until very hot.

3 Remove the tray from the oven and add the potatoes, spacing apart and basting in the oil; season. Cook above the chicken for 30-35 mins, turning halfway, until golden brown. Stir in most of the spring onions for the last 5 mins.

4 Spoon the potatoes into a serving dish and scatter over the reserved spring onions. Serve the chicken scattered with coriander and chilli, if using, with lime wedges alongside. Each serving contains

A VEGGIE HERO

Serves 6 freeze gravy

Takes 1 hr Cost per serve 45p

3 tbsp vegetable oil

3 long, thin carrots, scrubbed and halved lengthways

1 red onion, cut into thin wedges

200g butternut squash, peeled and sliced into 1cm-thick half-moons

3 garlic cloves, bashed

100g plain flour

4 large eggs

125ml milk

2 rosemary sprigs, fnely chopped

100g Tenderstem broccoli

1 tsp balsamic vinegar

mashed or roast potatoes (optional)

For the gravy

1 tbsp vegetable oil

2 red onions, fnely sliced

2 garlic cloves, crushed

2 tbsp plain flour

1 vegetable stock cube, made up to 650ml

1 tbsp balsamic vinegar

1 For the gravy, heat the oil in a saucepan over a low-medium heat and fry the onions, uncovered, with

a pinch of salt for 20 mins, stirring regularly, until caramelised.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Put the oil in a large ovenproof frying pan, shallow casserole dish or baking tray. Add the carrot, onion, squash, and garlic. Season; toss well. Roast for 15 mins.

3 Whisk the four and eggs in a bowl with a pinch of salt until a smooth, thick paste forms. Gradually add the milk, whisking to make a thin batter with a similar consistency to single cream. Stir in the rosemary.

4 For the gravy, add the garlic to the onions and cook for 1 min, then sprinkle over the four and mix well. Stir in the stock, season and add the vinegar. Simmer, uncovered, over a low heat for about 20 mins.

5 Remove the pan from the oven, add the broccoli and pour the batter around the veg. Roast for 25 mins until golden, well risen and puffed. Brush any exposed veg with the vinegar. Serve with the gravy and some potatoes, if you like. Each serving contains

COOK’S TIP

Use any firm veg you’ve got in the fridge. Parsnips, leeks and fennel all work well.

PERFECT FOR TWO

PORK WITH APPLE & SWEET POTATO

Serves 2

Takes 40 mins Cost per serve £1.81

2 medium sweet potatoes (about 450g), scrubbed and cut into wedges

2 tbsp vegetable oil

1 tbsp wholegrain mustard

1 tbsp clear honey

270g pack pork loin steaks

2 red eating apples, cored and cut into wedges

1 small head of broccoli, cut into forets

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges in a large roasting tin and drizzle over 1 tbsp oil. Season well and toss. Roast for 10-15 mins until the wedges are starting to soften.

2 Mix the remaining 1 tbsp oil with the mustard and honey in a bowl. Season the pork. Add the apple and pork to the tin; pour the mustard sauce over the pork. Roast for 15 mins until the pork is cooked.

COOK’S TIP

If you prefer more colour on your chops, you can crisp up the fat under the grill for 1-2 mins before serving.

3 Steam the broccoli for 8-10 mins until the stems are tender. Serve alongside the pork and the wedges. Each serving contains of the reference intake. See page 97. Carbohydrate 67g Protein 37g Fibre 14g

ScanthisQRcodeto findaone-traytwist onturkeyinour digitalmagazine. GIVE ME MORE! +

September harvest

IN SEASON

Fall in love with the best of British produce in these cosy dishes

Red seedless grapes

These grapes are hand-picked for a rich, refreshing flavour.

OVERNIGHT WHEAT BISCUITS

Serves 2

Takes 10 mins plus overnight chilling Cost per serve 65p

4 wheat biscuits

200ml milk, or unsweetened almond milk-alternative

160g 0% fat Greek yogurt

2 tsp clear honey

4 tsp smooth almond or peanut butter

100g red seedless grapes, halved or quartered

2 tsp toasted flaked almonds

1 Crumble the wheat biscuits into 2 bowls, jars or glasses. Divide the milk between them, mix to combine and spread to cover the bases.

2 Mix the yogurt with the honey and 2 tsp nut butter. Spoon over the wheat biscuit mixture, then cover and chill overnight.

3 The following morning, remove from the fridge and scatter over the grapes and toasted almonds. Drizzle over the remaining nut butter to serve.

Each serving contains

Taste the care

Look out for this quality seal on the most-caredfor products at Tesco. You’ll find it on all five main ingredients in this feature, plus hundreds more expertly-selected products around the store and online.

For more grape recipes, visit tesco.com/recipes

Suffolk new potatoes

Tesco’s Suffolk new potatoes are freshly harvested from the rich soils of Suffolk for a naturally fresh, sweet flavour.

NEW POTATO & MACKEREL

SALAD WITH LEMON SOURED CREAM

Serves 2

Takes 30 mins

Cost per serve £1.35

300g Suffolk new potatoes, scrubbed, larger ones halved

80ml soured cream

4 gherkins, finely chopped, plus

1 tbsp pickling liquid from the jar

1 lemon, ½ zested and juiced, rest cut into wedges to serve 10g fresh dill, finely chopped 80g radishes, finely sliced ¼ cucumber, finely sliced 1 tbsp extra-virgin olive oil

125g tin mackerel in extra-virgin olive oil

1 Boil the potatoes for 15 mins or until tender. Drain and set aside in the colander for 2 mins.

2 Meanwhile, mix the soured cream with the gherkins, lemon zest and juice, and half the dill, then season with black pepper. Add the warm potatoes and toss to coat, then set aside.

3 Put the gherkin pickling liquid in a bowl and add the radishes, cucumber, oil and remaining dill, then season.

4 Divide the potatoes between plates, top with the pickled salad and tear over the mackerel. Season generously with black pepper and serve with lemon wedges Each serving contains of the reference intake. See page 97.

Use any tinned fish you have to hand - tuna, salmon or even sardines will work just as well.

Tenderstem

broccoli

All Tesco Tenderstem broccoli is harvested by hand to be perfectly succulent.

TENDERSTEM FRIED RICE WITH KATSU CHICKEN

Serves 4

Takes 35 mins

Cost per serve £1.96

270g pack breaded chicken goujons

2 tbsp vegetable oil

330g pack Tenderstem broccoli, fnely sliced

100g bunch spring onions, roughly chopped

2 carrots, peeled into ribbons

2 red chillies, deseeded and fnely sliced

2 tsp rice wine vinegar

2 limes, 1 juiced, 1 cut into wedges

2 x 250g pouches microwaveable basmati rice

30g fresh ginger, fnely grated

2 garlic cloves, crushed

2 tsp reduced-salt soy sauce

340g jar katsu curry sauce

1 Preheat the oven to gas 7, 220°C, fan 200°C and cook the chicken to pack instructions.

2 Meanwhile, heat 1 tsp oil in a large frying pan on a medium-high heat. Add the broccoli and spring onions and cook for 5 mins, stirring occasionally, until golden. Transfer to a bowl and set aside.

3 Toss the carrot ribbons, chillies, vinegar and lime juice together in a bowl; set aside.

4 Add the rice to the frying pan and cook 2-3 mins until piping hot. Move to one side of the pan, then drizzle the remaining oil into the other side. Fry the ginger and garlic for 1 min, then toss with the rice. Pour in the soy sauce and return the broccoli and spring onions to the pan, then heat the curry sauce to pack instructions.

5 Divide the rice between plates, top with the chicken, then pour over the curry sauce. Serve with the carrot salad and lime wedges. Each serving contains

* Vegan, dairy-free and gluten-free without raita and naan

Beetroot

Tesco’s steamed beetroot is infused with flavour to be sweet with an earthy undertone.

RED LENTIL DHAL WITH BEETROOT

Serves 4 * * * freeze dhal only

Takes 55 mins Cost per serve 92p

1 tbsp vegetable oil

1 red onion, finely chopped

2 garlic cloves, crushed

15g fresh ginger, finely grated

1 tsp garam marsala

1 tsp cumin seeds

1 tsp mustard seeds, plus 1 tsp

½ tsp ground turmeric

300g red lentils

2 salad tomatoes, finely chopped

400g tin lighter coconut milk

150g steamed beetroot in vinegar (from a 300g pack), finely chopped

15g fresh coriander, ½ leaves picked, ½ finely chopped

raita dip, naan and mango chutney, to serve (optional)

1 Heat the oil in a large, lidded pan over a medium heat. Add the onion; fry for 5 mins, stirring occasionally, until softened. Add the garlic and ginger and fry for another 2 mins. Add the spices and cook for 1 min.

2 Tip in the lentils, stir and cook for 1 min. Add the

tomatoes, coconut milk and 500ml boiling water; season lightly. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 mins until the lentils are cooked, adding a splash of water if the dhal is too thick.

3 Toast the reserved mustard seeds in a small frying pan, then mix with the beetroot and chopped coriander in a bowl; set aside. Divide the dhal between bowls. Top with the beetroot and coriander leaves and serve with raita, naan and mango chutney, if you like.

Each serving contains

Swede

Fresh Tesco swedes are carefully harvested for a balanced favour.

SPICED SWEDE & CARROT SOUP WITH CHIMICHURRI

Serves 4 freeze soup only

Takes 55 mins

Cost per serve 72p

3 large carrots, chopped

400g swede, peeled and chopped

3 tbsp olive oil

1 tsp ground coriander

½ tsp ground turmeric

1 onion, roughly chopped

1 celery stick, roughly chopped

15g fresh ginger, peeled and grated

3 garlic cloves, crushed

1 vegetable stock pot, made up to 1.2ltrs

20g fresh coriander, leaves picked and finely chopped

20g fresh parsley, leaves picked and finely chopped

1 red chilli, deseeded and finely chopped

2 tbsp red wine vinegar

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and swede on a large baking tray with ½ tbsp oil, the ground coriander and turmeric. Toss to coat, then roast for 20 mins, turning halfway.

2 Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion and celery for 10 mins, stirring occasionally, until softened. Add the ginger and 2 of the crushed garlic cloves; fry for 1 min.

3 Transfer the carrots and swede to the pan and pour in the stock. Bring to the boil, then simmer for 15 mins until the veg is tender.

4 Use a stick blender to blitz until smooth, then season to taste; keep warm over a low heat.

5 For the chimichurri, mix the coriander, parsley, chilli and remaining garlic with the vinegar and remaining oil.

6 Divide the soup between bowls and top top each with 1 tbsp chimichurri. Each serving contains

USE IT UP

CHIMICHURRI

Add leftover chimichurri to baked potatoes or chicken sandwiches, or serve with steak.

Brewed in the UK.

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Too good to waste

Pears

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

Autumn marks the start of crumble season, and pears come into their own when baked under a crunchy brown sugar topping and covered with custard. Fragrant pears are ideal in sweet dishes – poached in wine or baked into cakes – or added to savoury salads. However, we waste £33m* worth of pears each year in the UK. Find out how to get the most out of them with these tips.

STORE THEM RIGHT

Keeping pears in the fridge delays ripening, but keep them away from avocados, grapes and peppers as pears release gases that make these spoil more quickly. Don’t discard mushy pears; they can be used in cooking, baking or smoothies.

MAKE THEM GO FURTHER

Prevent cut pears from browning by placing in a bowl of water with drops of lemon juice. Pears can be frozen: prep for how you’ll want to use them, put on a baking tray and open-freeze before transferring to freezer bags.

USE THEM UP

CHOPPED

Pear & ginger compote

Put thickly chopped pears in a pan with chopped stem ginger, a little syrup from the jar and a splash of water. Cook over a medium heat for 10-15 mins until tender. Use to top porridge or pancakes.

WHOLE

Chocolate & marzipan stuffed pears

Halve pears and scoop out the cores. Fill with chopped dark chocolate and marzipan, then drizzle with a little amaretto liqueur. Bake until tender and golden.

18k

tonnes of pears are wasted each year in the UK*

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Kitchen storage

Shelf esteem

Turn kitchen

into

1 Grey Aura Pasta Bowl, £2.75; 2 Grey Aura Cereal Bowl, £1.75;

3 Water Hyacinth Storage Baskets 3-pack (two smaller baskets in set shown), £12; 4 Small Water Hyacinth Storage Basket, £6;

5 Tesco Storage Jars from £2.50. See online or in store for details; 6 Water Hyacinth Storage Baskets 3-pack (larger basket in set shown), £12; 7 Classic Jug, £4

Find details of all kitchenware and utensils online or in store

Midweek cheat

Hot dinners for hybrid working

Need a hand with work-life balance? We’ve got dinner covered: slow-cooked as you WFH or thrown together when you step through the door

SLOW-COOKER SAUSAGE & BUTTER BEAN CASSEROLE

Serves 6

Takes 3 hrs 15 mins (or 2 hrs 15 mins in the oven)

Cost per serve £1.41

2 tbsp olive oil

454g pack 50% less fat Cumberland sausages

2 red onions, cut into wedges

2 celery sticks, trimmed and sliced

1 garlic clove, sliced

150g mushrooms, quartered

150g pack Tendersweet carrots

1 leek, trimmed and sliced

½ tsp crushed chillies

2 x 400g tins butter beans, drained and rinsed

400g tin chopped tomatoes

300ml red wine

1 chicken stock cube, made up to 800ml

10g fresh rosemary, leaves only

4 tbsp cornfour, mixed with 5 tbsp water

green beans and crusty bread, to serve (optional)

1 Heat the oil in a heavy-based frying pan over a medium-high heat and fry the sausages for 6-7 mins, turning frequently, until golden. Transfer to a 2.5ltr or bigger slow-cooker using a slotted spoon.

2 Add the onions, celery, garlic and mushrooms to the pan and cook in the remaining oil for 4-5 mins over a medium-high heat, stirring occasionally, until beginning to

soften. Transfer to the slowcooker with the carrots and leek.

3 Mix the remaining ingredients together in a bowl, then add to the slow-cooker and season well. Cook on high for 3 hrs or until thick and bubbling.

4 Spoon into bowls and serve with green beans and crusty bread to mop up the juices, if you like.

Each serving contains

SPEEDY SAUSAGE RAGU WITH GNOCCHI

Serves 4 freeze sauce only

Takes 15 mins

Cost per serve £1.58

2 tbsp olive oil, plus extra (optional)

454g pack 50% less fat Cumberland sausages

1 onion, sliced

1 celery stick, roughly sliced

1 large carrot, peeled and chopped

5g fresh oregano, leaves chopped

5g fresh rosemary, leaves chopped

½ tsp crushed chillies

2 tbsp balsamic vinegar

400g tin chopped tomatoes

400g tin cherry tomatoes

3 tbsp tomato purée

150ml red wine

500g pack gnocchi

10g rocket leaves, to serve Parmesan, to serve (optional)

1 Heat the oil in a large saucepan over a high heat and squeeze the sausage meat out of its skins and into the pan in bite-sized pieces.

Add the onion, celery and carrot, and cook for 3-4 mins until golden in places. Add the herbs, crushed chillies, balsamic vinegar, tomatoes, tomato purée and wine; stir well. Bring to the boil, then reduce the heat and simmer for 8 mins, stirring occasionally, until reduced and the sauce is thick; season well.

kJ 609kcal 22g6g17g2.2g 31% 31% 19% 37%

%

2 Meanwhile, cook the gnocchi to pack instructions. Drain well, then stir into the sausage ragu. Serve garnished with rocket; scatter with grated Parmesan and drizzle with a little extra olive oil, if you like. Each serving contains of the reference intake. See page 97.

64g Protein 26g Fibre 10g

WINE MATCH

Try this classic Chianti, £5.25* . It’s fruity and medium-bodied, bursting with bright cherry and blueberry flavours, with a long, juicy finish.

*Price excludes Scotland and Wales

Cooks

whileyouworkathome

COOK’S TIP

No slow-cooker? Follow the method to brown the sausages and veg, then put in a 2ltr casserole dish, cover and bake at gas 6, 200˚C, fan 180˚C for 2 hrs.

Food for tonight

Faster pasta

After a busy day, what’s better than a meal that can be on the table in minutes? These Italian-made, fresh filled pastas and sauces fit the bill

As you wrap up another full-on day, thoughts inevitably turn to what to have for dinner. For a quick and easy meal, turn to Tesco for the answer. Tonight, try something new – a fresh, Italian-made filled pasta with an expertly created classic sauce. There’s a wide variety to tempt you, from cheese and tomato tortelloni for meat-free Monday, to rich beef ragu ravioli for a cosy-up

Friday. Better still, fresh pasta cooks quicker than dried, so it’ll be done by the time you’ve heated the fresh sauce to pour over it. There are lots of combinations, each serving two; we love Spinach & ricotta tortelloni with Tomato & mascarpone sauce. With any combo of pasta and sauce costing just £3.20 for two servings, it’s brilliant value for money. Top with fresh basil for a restaurant feel.

Readyinonly three minutes

MENU

Experiment with different favour combinations for a midweek meal that’s ready in minutes ON THE

1

CHOOSE YOUR PASTA

Fresh pasta made even heartier with classic, decadent fillings. We love…

2

CHOOSE YOUR SAUCE

Designed to pour over pasta, these sauces are also a brilliant ingredient in lots of other meals

We love Spinach & ricotta tortelloni paired with Tomato & mascarpone sauce, topped with fresh basil

Tomato & mascarpone sauce 350g, £1.60 (46p/100g)

Tomato & basil sauce 350g, £1.60 (46p/100g)

Carbonara sauce 350g, £1.60 (46p/100g)

Arrabbiata sauce 350g, £1.60 (46p/100g)

Cheese sauce 350g, £1.60 (46p/100g)

Chicken & chorizo tortelloni 300g, £1.60 (53p/100g)

Beef ragu ravioli 300g, £1.60 (53p/100g)

Italian sausage & ham tortelloni 300g, £1.60 (53p/100g)

Spinach & ricotta tortelloni 300g, £1.60 (53p/100g)

Cheese & tomato tortelloni 300g, £1.60 (53p/100g)

Small serves

DINNER FOR TWO...

Whether you’re cooking for one or dining as a couple, these flexible dishes have you covered

CHEAT’S AUBERGINE PARMIGIANA ‘STEAKS’

Serves 2

Takes 50 mins

Cost per serve £2.41

2 aubergines, halved lengthways

200g pack mozzarella & slow-roasted tomatoes

1 slice crusty white bread, cut into cubes

1 tsp balsamic glaze

45g watercress

COOK’S TIP

Simply halve this recipe to serve 1.

Use any remaining mozzarella and tomato mix in our Anytime toast recipe, p49.

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the aubergines, cut-side up, on a shallow baking tray. Score deeply, then drizzle with the oil from the slow-roasted tomato pack. Squish 2 tomatoes onto each aubergine half, gently massaging into the scored lines; season. Bake for 35 mins.

2 Halve the mozzarella balls and arrange over the cooked aubergine halves along with the remaining tomatoes. Bake for 5 mins, then add the cubed bread to the tray

around the aubergine. Bake for 5 mins more until the bread is golden and the cheese has melted. Scatter the bread over the aubergine, drizzle with the balsamic glaze and serve with the watercress.

Each serving contains

of the reference intake. See page 97.

...OR JUST YOU!

BROWN BUTTER MUSHROOM OMELETTE

Serves 1 * Takes 15 mins

Cost per serve £1.64

½ tbsp olive oil

150g pack baby chestnut mushrooms, larger ones halved

2 spring onions, sliced

1 garlic clove, finely chopped

2 thyme sprigs, leaves picked

10g salted butter

3 medium eggs, beaten

5g Parmesan or vegetarian hard cheese, grated (optional) watercress, to serve (optional)

COOK’S TIP

This recipe easily doubles to serve 2. Simply use a 23-24cm frying pan and cut the omelette in half to serve.

1 Heat the oil in a 20cm frying pan over a medium-high heat. Add the mushrooms and cook for 5 mins, then add the spring onions, garlic and thyme. Cook for a further 1 min. Remove from the pan and set aside on a plate.

2 Melt the butter in the same pan over a medium heat. Once melted, cook for 1 min until it starts to smell a little nutty and darkens in colour. Pour in the beaten eggs and cook for 2 mins until the bottom is just set. Gently nudge the omelette

around in the pan with a wooden spoon if any bubbles have appeared. Top with the mushroom mixture and sprinkle with the cheese, if using. Cook for 2 mins, then fold one side over the other and transfer to a plate. Serve with watercress, if you like.

Each serving contains of the reference intake. See page 97.

10-minute tea

Anytime toast

It’s a go-to comfort snack, but have you considered upgrading toast to a midweek meal? These ideas are quick and easy

CHEESY CHUTNEY TOAST

Serves 1 Takes 10 mins Costs 81p

Mix 30g each finely grated mature Cheddar and Cheshire cheese, 1 tbsp milk, ⅛ tsp Worcestershire sauce, ¼ tsp English mustard and a pinch of cayenne pepper in a bowl. Toast 2 slices from a white stone-baked boule. Spread with 1½ tsp red onion chutney and top with the cheese mix. Grill on medium for 4-5 mins until melted.

Each serving contains

FLORENTINE TOAST

Serves 1 Takes 10 mins

Costs £1.12

Heat 2 tsp olive oil in a frying pan over a medium-high heat. Cook 100g spinach for 2-3 mins to wilt; season to taste. Toast 2 slices trio of olives bloomer and rub with 1 small garlic clove. Meanwhile, bring a small pan of water to a very gentle simmer. Crack 1 large egg into a cup. Gently tip into the water; poach for 3 mins or until the white is set. Top the toast with the spinach, then scoop the poached egg on top. Spoon over 1 tbsp Tesco Finest hollandaise sauce and finish with a pinch of cayenne pepper

Each serving contains

MELTY MOZZARELLA & ROASTED TOMATO TOAST

Serves 1 * Takes 10 mins

Costs £1.79

Toast 3 slices six-seed sourdough bloomer. Scatter over ½ x 200g pack mozzarella & slow roasted tomatoes, shaking of excess oil, then top with 4 roughly chopped anchovies in oil (optional). Grill on a medium heat for 4-5 mins until the cheese has melted, then top with chopped parsley leaves, if you like.

Each serving contains

Festive planning

Cut the cost of Christmas

Plan ahead to cut (and spread) the cost of the festive season

It may seem early to think about Christmas, but with the financial pressures we’re all feeling right now, it really does pay to plan ahead. With our simple saving tricks and get-organised ideas you can cut the cost the festive period, and you’ll feel so satisfied you got the best deals too!

SAVE STEADILY

You can save without even really noticing by using the rounding up feature on the free Tesco Pay+ app (see p94) – it skims offthe change from every pound you spend to use when you’re ready. Think of it as a virtual piggy bank of coins!

BUILD UP LOYALTY POINTS

Don’t forget you can rack up Clubcard points on Tesco Mobile, Tesco insurance and Tesco fuel. If you want to save the points for Christmas, join the Clubcard Christmas Savers scheme – turn the page for more details.

SEARCH SPECIAL OFFERS

Spread the cost of presentbuying by snapping up special offers when they come along. It’s also worth trimming your present list and agreeing with friends and family to buy smaller ‘Christmas tree’ presents or exchange Christmas ‘cheques’ offering to do nice things, such as cleaning or breakfast in bed.

CREATE A SECRET STASH

POST AND PACK

Save up used boxes and bubble wrap for presents you have to post, to avoid packaging costs later. Buy books of second-class stamps early. With a cost saving of 27p over first-class, if you’re posting lots of Christmas cards, the savings will soon add up.

HAVE A GO AT HOMEMADE

Costing a fraction of shopbought equivalents, homemade gifts are always appreciated. Have a go at making jam or chutney – check out tesco.com/ recipes for step-by-step recipes. They make gorgeous gifts on their own or as part of a DIY food hamper.

TAKE STOCK

Before the Christmas lines hit stores next month, assess what you already have to save buying duplicates. You may find boxes of unused cards and wrapping paper. Consider making homemade decorations or cards –you’ll find plenty of beginner craft projects on Pinterest.

BOOST YOUR VOUCHERS

Clubcard vouchers are worth up to three times their value with partners, so you could use them to buy some great gifts and save cash. For example, £10 worth of vouchers is worth £30 towards an English Heritage membership.

Buy non-perishable treats and gifts when there are special deals available and stash them away so they don’t get snaffled before you get a chance to gift them. The same applies to drink – to keep gift and entertaining costs down. Don’t freeze festive food yet though – frozen food must generally be eaten within three months, so it’s still a little early to start stocking up.

Smart saving

Save more, spend less

Don’t miss your chance to join the Clubcard Christmas Savers scheme and let Tesco help you save for the festivities

We’re all feeling the pinch right now and, for many of us, managing our finances is tough. But everyone deserves a great Christmas. If you’re worried how you’ll afford it, Tesco is here to help. Christmas might seem like a way off yet, but the key is to plan ahead. If you join the Clubcard Christmas Savers scheme and top up your account with cash by 19 October, you could receive a bonus from Tesco. Top up over £25 and you’ll get a £1.50 bonus; top up over £50

For more information, visit tes.co/christmassavers

and receive a £3 bonus, and so on. Better still, top up over £200 and you’ll receive a £12 bonus* . Join today to make the most of the scheme because as soon as you do, Tesco will start looking after the Clubcard vouchers you collect. It’ll then send them all to you in your November statement – just in time for the big shop for your festive food, drinks and treats. Find out more at tes.co/christmassavers and from there log into your Tesco account (or create one) to sign up for the scheme.

At Filippo Berio, we source the finest olive oils from across the Mediterranean.

Working with the same growers over decades ensures excellence, but only when an oil is perfect is it allowed to bear Filippo Berio’s signature.

His signature. Our promise.

Cut a corner

FAKE YOUR BAKES

The biggest trend on TikTok right now? Turning shop-bought cakes into show-stoppers! Here’s how – without even turning on the oven

Berry & coconut cake p56

Piña Colada cake p56

PIÑA COLADA CAKE

Serves 10

Takes 45 mins plus setting Cost per serve 77p

2 x coconut sponge cakes

600g Tesco Finest vanilla frosting

⅓ small fresh pineapple, peeled, cored and cut into 1cm halfmoons, plus a few leaves

5 glacé cherries

2 tbsp desiccated coconut

3 tbsp Tesco Finest Alphonso Mango & Passion Fruit Coulis a few mint springs, to serve

1 Place one of the coconut sponges on a plate or cake board, securing it with a little of the vanilla frosting underneath.

2 Beat the vanilla frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge and press in most of the pineapple half-moons. Place the second sponge on top and press

down to secure. Spread half the remaining icing around the top and sides of the sponge, then drag a palette knife around the outside and top to smooth. Transfer to the freezer for 20 mins (or the fridge for 1 hr).

3 Beat the remaining icing again, then spread over the set first layer, dragging your palette knife as before to create a smooth finish.

4 Lay the remaining pineapple over half of the top of the cake and place the cherries and fresh pineapple leaves around them. Sprinkle over the desiccated coconut, then spoon the coulis over the exposed part of the cake and let it drip down the sides. Top with the mint and keep in the fridge, covered, for up to 4 days.

Each serving contains

COOK’S TIP

If you’re struggling to smooth the frosting, dip the palette knife in a jug of hot water, wipe dry, then smooth.

BERRY & COCONUT CAKE

Serves 10

Takes 35 mins plus setting Cost per serve 68p

2 x coconut sponge cakes

400g pack Tesco Finest vanilla frosting

3 tbsp blackcurrant jam

150g blackberries, halved lengthways

8 fresh mint leaves

1 Place one of the coconut sponges on a plate or cake board, securing with a little of the vanilla frosting underneath.

2 Beat the remaining frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge. Spread 3 tbsp jam on top, leaving a 2cm border around the edge. Invert the second sponge and place on top, so that the coconut icing presses into the jam; press down to secure.

3 Spread the sides and top of the cakes with icing. Drag a palette knife around the outside and top of the cake to smooth, holding it at a right angle to ensure the cake is straight. Smooth of most of the icing to give the cake a ‘naked’ efect. Leave to set in the freezer for 20 mins, or in the fridge for 1 hr.

4 Set the blackberries in a wreath around the top of the cake, then place little mint leaves delicately among them. Keep covered in the fridge for up to 4 days.

Each serving contains

Step-by-step

Apple & honey challah

On 25 September, millions will celebrate the start of Jewish New Year (Rosh Hashanah). We asked one London-based baker to share a traditional braided loaf

The challah will keep for up to 24 hrs, but it’s best served on the day.

COOK’S TIP

‘WE EAT THIS TO HAVE A SWEET AND JOYOUS YEAR AHEAD’

Known to her customers as the Challah Queen, Tami Isaacs Pearce opened London’s Karma Bread bakery in 2015. ‘This challah is round, as it’s about one year leading into another. The apple represents abundance and the honey sweetness. We eat these to have a sweet and joyous year ahead.’

Tami Isaacs Pearce, founder of Karma Bread

APPLE & HONEY CHALLAH

Serves 10

Takes 4 hrs Cost per serve 29p

500g strong white bread flour

15g fast-action yeast

10g fine table salt

80g clear honey, plus extra to serve (optional)

60g sunflower oil, plus extra for greasing

3 medium eggs

5g ground cinnamon

1 large red eating apple (we used Pink Lady), sliced into 5mm slices, plus extra to serve (optional)

200g demerara sugar

1 In a bowl, mix the flour, yeast and salt. Make a well in the centre and add the honey, oil, 1 egg and 1 egg yolk.

2 Holding the bowl with one hand, use the other cupped hand to bring the wet and dry ingredients together, squeezing between your fingers.

Gradually add 200-240ml warm water and, working from the outside in, scrape the flour from the sides of the bowl until you have a dough that’s sticky but not wet.

3 Tip the dough onto a clean surface. With the heel of your hand, anchor the edge of the ball to the surface and stretch it away from you with the other, then bring it back to you to knead; repeat. If the dough is sticking, use a dough scraper to keep the surface dough-free. Knead for 10 mins or until the dough is uniform and smooth. Sprinkle over the cinnamon, fold in and knead for 2 mins more.

4 Transfer the dough to a lightly oiled bowl; cover with clingfilm. Leave in a warm place to prove for 1 hr-1 hr 30 mins until puffy with small air bubbles.

5 Meanwhile, mix the sliced apple with 2 tbsp sugar and set aside. Line a baking tray with nonstick baking paper and grease a small, oven-safe ramekin with oil. Beat together the remaining egg and egg white.

6 Divide the dough into 3 parts, then leave to rest for 10 mins. Roll each piece out into a flat rectangle about 20cm long. From a short edge, tightly roll up each piece of dough as you would a Swiss roll (pic A, right). Next, use your hands to roll each strip until 75cm long, forming each end into a point. Dust each strand with flour, then join the three pieces together at one end (pic B) and braid together (pic C). Pinch together at the end to seal. Wrap around the prepared ramekin (pic D), then tuck the end in to neatly seal (pic E).

7 Cover the dough with oiled clingfilm and set aside in a warm place to prove for a further 30 mins-1 hr or until doubled in size.

8 Preheat the oven to gas 7, 220°C, fan 200°C. Use a pastry brush to brush the dough with beaten egg, making sure every area is covered. Decorate with apple slices and sprinkle with sugar.

9 Bake on the lowest shelf of the oven for 18-24 mins, covering the top with a loose sheet of foil after 15 mins if it’s browning too quickly. It’s ready when it’s a deep golden brown, cooked through and the apples are crisp at the edges. Transfer to a wire rack and leave to cool completely. Once cool, fill the ramekin with honey and fresh apple slices, if you like. Each serving contains

Derek Sarno

LIVING ON THE VEG

Give the comfort food classic a plant-based twist with Derek’s wicked take on lasagne

ROASTED PEPPER LASAGNE

Serves 6

Takes 1 hr 5 mins plus resting

Cost per serve £1.55

1 small red onion, roughly chopped

1 large carrot, scrubbed, trimmed and roughly chopped

2 garlic cloves, crushed

480g jar roasted peppers, drained and roughly chopped

500g pack passata

1 tbsp olive oil

2 x 390g tins green lentils, drained and rinsed

340g jar green olives, drained and sliced

250g dried lasagne sheets

200ml Oatly creamy oat spread

200g Free From coconut oil alternative to grated mozzarella 15g fresh basil leaves

1 Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the red onion and carrot in a food processor until fnely chopped, then add the garlic and peppers and blend again to a rough paste. Add the passata, 100ml water and the oil; blend again to combine, then season. Transfer to a large bowl and stir in the lentils and olives.

2 Cover the bottom of a 25 x 30cm baking dish with about a quarter of the sauce, then cover with a layer of pasta (a third of the pasta).

‘ T ‘ e

Cover the pasta with another quarter of the sauce, a quarter of the oat spread, a quarter of the cheese-alternative and another layer of pasta. Repeat with another layer. Finish with the remaining sauce, oat spread and cheese-alternative.

The no-cook sauce makes this lasagne super-simple to prepare

Derek Sarno, Tesco’s director of plant-based innovation

3 Bake in the centre of the oven for 40 mins until the pasta is tender to the point of a knife. Rest for 10 mins, then scatter over the basil leaves to serve.

Each serving contains

COOK’S TIP

For a lighter version, leave out the grated cheesealternative.

Golden hour

Make the most of late summer evenings with this simple supper enjoyed with a cold lager

– a lovely no-fuss dinner

SPANISH-INSPIRED CHICKEN TRAYBAKE

Serves 4

Takes 1 hr

800g Maris Piper potatoes, unpeeled, cut into small chunks

1kg pack chicken thighs

1 tbsp smoked paprika

1½ tsp dried oregano

1 garlic bulb, halved widthways

2 red onions, cut into wedges

125g from a 225g Tesco Finest chorizo ring, cut into 1cm slices

200g pack cherry tomatoes on the vine

4 thyme sprigs

babyleaf salad, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large oven tray and lay the chicken thighs over the top. Scatter over the paprika and oregano and season.

2 Nestle in the garlic and onion and scatter over the chorizo. Roast for 45 mins until the chicken is cooked through, and the chicken skin, potatoes and chorizo have crisped up. About 10-15 mins before the end of cooking, add the cherry tomatoes and 3 thyme sprigs.

3 Strip the leaves from the remaining thyme sprig and chop, then sprinkle on top and serve with a babyleaf salad alongside, if you like.

Each serving contains

AND SERVE WITH…

…an ice-cold San Miguel Especial Premium Lager 4 x 330ml, £4.50* (34p/100ml). The perfect partner for this dish, its crispness cuts through the warmth of the chorizo and smoked paprika. It has aromas of white fruit and a pleasant bitterness, making it a great choice for a sundowner moment.

STAR LETTER

Email or write and we’ll choose a Star Letter* to win a £50 giftcard**

I work at a homeless centre and we provide two meals a day for people in need. We recently had some tins of jackfruit donated, so I was delighted to see Derek Sarno’s recipe for Thai red jackfruit curry in your May magazine. It went down a treat, and it was a great hit with our clients. Heidi, via email

Bringing us sunshine

The Sunset fruit tart in June’s Tesco magazine was a hit with my family. I always get a copy of the magazine in store and love to try out all the recipes. I’d not made a tart before, and the steps were easy to follow. It had amazing flavours and everyone loved it, even my fussy 11-year-old. Melanie, via email

One of our favourite teas (Pesto chicken traybake from May) –thanks to @Tesco mag and @JamieOliver @amyfentonjourno

Back to work today and back to home cooking! Tonight we had Jersey-Royaltopped salmon & spinach pie. Great easy recipe to add to the repertoire! Recipe in May’s @tescofood mag. @biteswithboosh

Most-liked feature

Our Kitchen saviours feature (June) was very popular, with Katarina saying, ‘Pressure cookers are very economical. I wouldn’t be without mine’, while Liz said, ‘Thanks for your fab money-saving articles –from cutting down energy usage to reducing food waste and conversations about cash.’

Caulifower & pea curry with basmati rice! I’m really enjoying a more plant-based diet and this recipe is delicious. It’s from June’s @tescofood magazine. It is a tasty and aromatic curry, with a real punch. @beingabalancedfoodie

The under £15 total is based on online prices at the time of going to press. Prices may change and products are subject to availability

Batch prep

Box-fresh lunches

The kids are back to school and we’re here to help. Shop a week’s worth of fuss-free lunchboxes for under £15

SHOPPING LIST

1 lime

2 lemons

6-pack Rosedene Farms

small apples

550g pack Rosedene Farms

small pears

1 iceberg lettuce

250g pack Nightingale Farms

cherry tomatoes

1kg pack carrots

1 cucumber

100g bunch spring onions

240g pack reduced-fat mozzarella

200g tub 50% less fat soft

cheese

200g pack reduced-fat

salad cheese

125g pack Eastman’s waferthin cooked chicken

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

325g tin Grower’s Harvest sweetcorn

200g tube Grower’s Harvest tomato purée

145g tin Stockwell & Co.

tinned tuna

400g tin Grower’s Harvest red kidney beans in water

400g tin black beans

227g tin pineapple slices in juice

500g pack Hearty Food Co.

penne

340g jar Stockwell & Co.

honey

900g pack Grower’s Harvest frozen garden peas

ALL FOR UNDER £15

CHICKEN TACO SALAD

Makes 2

Takes 15 mins

Cost per serve 98p

1 wholemeal wrap

1 tbsp olive oil, plus 1 tsp

½ x 400g tin black beans, drained and rinsed

5 cherry tomatoes, quartered ¼ cucumber, sliced into half-moons

1 spring onion, finely sliced

6 slices wafer-thin cooked chicken, torn

¾ lime, juiced

½ tsp clear honey

120g frozen peas

2 tbsp 50% less fat soft cheese

2 pineapple rings, patted dry, cut into chunks

1 Cut the wrap into 8 wedges and brush with 1 tsp oil. Heat a large frying pan over a high heat and fry the triangles for 2 mins each side until golden brown and crisp; set aside.

2 Meanwhile, mix the black beans with the tomatoes, cucumber, spring onion and chicken in a bowl. In a jar, shake the juice of ½ lime with the honey and 1 tbsp oil, then toss through the bean salad.

3 Blanch the peas in a pan of boiling water for 3 mins, then drain and mash with the soft cheese and remaining lime juice.

4 Divide the chicken salad between 2 lunchboxes. Serve with the tortilla chips, ‘pea-amole’ and pineapple chunks.

your 5-a-day; high in vitamin B1; high in folic acid; source of protein

Makes 2

Takes 15 mins

Cost per serve 85p

2 wholemeal wraps

2 tbsp tomato purée 70g sweetcorn, drained

4 slices wafer-thin cooked chicken, torn

½ x 210g ball reduced-fat mozzarella, cut into small pieces

2 pineapple rings, patted dry, cut into chunks

1 apple, cored and cut into chunks

1 pear, cut into chunks

2 tsp lemon juice

2 carrots, scrubbed and sliced into batons

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the wraps on a baking tray and spread over the tomato purée, leaving a 1cm border. Divide the sweetcorn, chicken, mozzarella and pineapple between the tortillas. Bake for 8-10 mins until golden and the cheese has melted.

2 Mix together the apple and pear, squeeze over the lemon juice to stop the fruit browning, then divide between 2 small pots. Fill each lunchbox with half the carrot batons, 1 sliced pizza and a pot of fruit.

Each lunchbox contains of the reference intake. See page 97. Carbohydrate 59g Protein 18g Fibre 14g 3 of your 5-a-day; high in vitamin A

HAWAIIAN ‘PIZZAS’

Energy Fat Sugars Salt Saturates

CHEESY PEA PASTA SALAD

Makes 2 freeze pea 'pesto' only

Takes 15 mins

Cost per serve 74p

120g penne

200g frozen peas

4 tbsp 50% less fat soft cheese

½ lemon, zested and juiced

70g reduced-fat salad cheese

4 cherry tomatoes, quartered ¼ cucumber, sliced into half-moons

60g iceberg lettuce, shredded

1 tsp olive oil

2 apples

1 Cook the pasta to pack instructions; drain, reserving 2 tbsp of the cooking water.

2 Meanwhile, blanch the peas in boiling water for

TUNA WRAPS

Makes 2

Takes 10 mins

Cost per serve 92p

145g tin tuna, drained

3 tbsp 50% less fat soft cheese, plus 1 tsp ½ lemon, zested and juiced

2 wholemeal wraps

80g iceberg lettuce, shredded

2 apples, cored, each sliced into 4 rings

1 tsp clear honey

6cm piece cucumber, sliced into 6 rounds

2 slices wafer-thin cooked chicken, torn

4 cherry tomatoes

1 In a bowl, mix the tuna, 3 tbsp soft cheese and the lemon zest and juice. Lay out 2 wholemeal wraps and divide the tuna mixture between them. Top with the lettuce, then roll into wraps.

2 Spread 1 tsp soft cheese over the apple rings and drizzle with the honey. Thread the cucumber rounds, chicken and cherry tomatoes onto lolly sticks. Pack each lunchbox with the wraps, lolly ‘skewers’ and 4 apple rings.

Each lunchbox contains

3 mins. Drain, then transfer ¾ of them to a food processor with the soft cheese, lemon zest and juice; blitz until smooth. Crumble in the salad cheese and remaining whole peas, then mix well.

3 Return the pasta to the pan with the reserved cooking water and add the pea and cheese mix; stir to combine. Mix the tomatoes, cucumber and lettuce and drizzle over the oil. Divide the pasta between 2 lunchboxes, with the tomato salad and an apple each.

Each lunchbox contains

page 97.

COOK’S TIP

Sandwich the apple rings together to make them easier to transport.

BEAN BURGERS & CARROT SALAD

Makes 2 freeze uncooked burgers only

Takes 20 mins

Cost per serve £1

½ x 400g tin black beans, drained and rinsed

400g tin kidney beans, drained and rinsed

1 wholemeal wrap, blitzed into breadcrumbs

3 spring onions, finely chopped

70g reduced-fat salad cheese

½ tbsp olive oil, plus 1 tsp

¼ lime, juiced

60g sweetcorn, drained

1 carrot, scrubbed and grated

60g lettuce, shredded

COOK’S TIP

Make a batch of burgers to freeze. They’re great for dinner too – just add a bun and bulk up the sides.

1½ tbsp 50% less fat soft cheese

1 tsp tomato purée

2 pears, sliced

2 tsp lemon juice

1 Preheat the oven to gas 5, 200°C, fan 180°C. In a large bowl, mash the beans until there are no whole beans left but still a little texture. Add the breadcrumbs, spring onions and salad cheese. Mix well and shape into 4 patties. Brush with the oil, transfer to a lined baking tray and bake for 12-15 mins until golden and piping hot.

2 Meanwhile, mix the sweetcorn, carrot and lettuce with 1 tsp oil and the lime juice. In a small bowl,

mix the cheese with the tomato purée and 2 tbsp cold water to make a dipping sauce. Divide the salad and dip between 2 lunchboxes and serve each with 2 bean burgers and a sliced pear, drizzled with the lemon juice. Each lunchbox contains

of the reference intake. See page 97.

Carbohydrate 68g Protein 27g Fibre 23g 3 of your 5-a-day; source of protein

ScanthisQR codetofindlots moreideasfor kids’lunchboxes. GIVE

Cool for school

Make sure your little ones are ready for the day ahead with these tasty, nutritious buys

BREAKFAST GAME, RAISED

Start their day off right with Quaker Oat So Simple No Added Sugar. This new Simply Strawberry flavour has chunks of fruit with creamy, nutritious oats, for a breakfast that’s bursting with flavour.

Quaker Oat So Simple No Added Sugar Simply Strawberry 8-pack, £2.75 (34p each)

DRINK UP

Kids will love a Danone Actimel Strawberry drink alongside their breakfast. With vitamins D and B6, it helps to support the normal function of the immune system –all in a tasty yogurt drink.

Danone Actimel Fat-Free Strawberry 8 x 100g, £3 (38p each)

STAR BAR

Pop a Soreen Apple Lunchbox Loaf in their packed lunch for a sweet treat that has 56% less sugar than the average cake bar. Each one is full of real fruit pieces so not only will your kids love the flavour but it’s also a source of fibre so helps fill them up. Mix things up with strawberry, banana and original malt flavours, also available.

Soreen Apple Lunchbox Loaf 5-pack, £1.50 (30p each)

SUPER SNACK

A Mini Babybel Original Cheese will provide a brilliant breaktime snack. Each one is rich in calcium (they’re made with 98% real milk), which is needed for the maintenance of normal bones and teeth, while being high in protein, which contributes to a growth in muscle mass. Enjoy as part of a varied, balanced diet and healthy lifestyle.

Mini Babybel Original Cheese Snack 10 x 20g, £2.29 (23p each)

CLINICALLY PR VEN

WHITER TEETH IN 3 DAYS*

Go beyond the surface with Active xygen Powered Foam

*With twice daily brushing. Stains caused by food & drink. Active xygen Powered Foam

Better baskets

Helping you make better choices

Tesco is making it easier to shop smarter - for your health, your pocket and the planet. Here’s how…

Tesco understands you want to make the right choices at the right price, even when times are tight. That’s why it’s created Better Baskets. Looking out for this logo on products throughout the store makes it easy to fill your shopping basket with smart choices. So what things are part of Better Baskets? Think foods that are high in fibre, plantbased options, low- or no-alcohol drinks, lowercalorie snacks, as well as items that come in reduced and

recyclable packaging. What’s more, Tesco doesn’t want you to spend extra on making these better choices, so you’ll find that lots of products carrying the Better Baskets symbol also have a Clubcard Price, Low Everyday Price or Aldi Price Match.

As we all get back into routine after the summer holidays, eating healthy, affordable food remains important. That’s why Tesco has asked Jamie Oliver to develop an exclusive range of recipes to help you.

LOOKING TO THE FUTURE

Tesco is working closely with its partner WWF to halve the environmental impact of your shopping baskets – both in the food you eat and the way it’s packaged. Tesco has already removed 50 billion calories from its products, and plans to remove 50 billion more by 2025. With the help of its suppliers, Tesco has also got rid of 1.7 billion pieces of plastic from packaging as part of its strategy to remove, reduce, reuse and recycle.

Look out for this Better Baskets logo next time you shop at Tesco. It can guide you to make better choices - and spend less.

GIVE ME MORE! +

You can fnd out more about Better Baskets by visiting tes.co/betterbaskets

From embracing one-pan cooking to stretching ingredientsyour and batching up, these recipes offer big flavour, flex, and solutions for superbusy weeknights

Scan this QR code to find Jamie’s recipe for Giant pesto-topped fish fingers in our digital magazine.

MIDWEEK MARVELS Jamie’s

Being smart about your midweek meals can help you to eat well without the stress, and Jamie has just the recipes

SIMPLE SAUSAGE PASTA

Serves 6 *

Takes 50 mins

Cost per serve 69p

4 higher-welfare pork sausages

4 rosemary sprigs (or 2 tsp fennel seeds)

2 garlic cloves olive oil

320g frozen classic vegetable base mix

400g tin chickpeas

2 x 400g tins quality plum tomatoes

450g dried conchiglie pasta Parmesan, for grating (optional)

1 Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)

2 Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil

to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.

3 Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.

4 When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

Each serving contains

‘I’m stretching the meat further by squeezing sausage meat out of the skins and bumping it up with chickpeas. This is a great one to batch up and stash in the fridge or freezer for busy weeknights’

PIZZA-STYLE CHEESE & TOMATO

FLATBREADS

Serves 4

Takes 30 mins

Cost per serve £1.18

200g self-raising flour, plus extra for dusting

8 tbsp natural yogurt

olive oil

2 garlic cloves

2 red peppers

330g ripe cherry tomatoes

30g fresh basil

125g ball of mozzarella

100g bag mixed salad

1 Place a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour, a pinch of sea salt, the yogurt and ½ tbsp olive oil into a dough. Knead on a flour-dusted surface until smooth. Divide into 4, then roll out each piece on a flourdusted surface until just under 0.5cm thick.

2 Cook in the hot pan for 3 mins or until golden, turning halfway. Wrap in a clean tea towel to keep warm.

3 Meanwhile, peel and finely slice the garlic, deseed and slice the peppers, then add to the pan, turning the heat up to high. Add ½ tbsp oil and cook, stirring regularly, for 10 mins.

4 Halve and add the cherry tomatoes, and cook for 3 mins until softened. Finely slice the basil stalks and pick and tear in most of the leaves, reserving some pretty leaves.

5 On plates, pile the tomatoes and peppers over the flatbreads, tear over the mozzarella and finish with the reserved basil leaves. Serve with the salad on the side.

Each serving

‘This cheat’s pizza is all made in one pan on the hob. A superquick, mix-and-go dough that takes minutes to cook, with lots of fex – once you’ve nailed the principle of the dough, you can have fun with the toppings’

ONE-PAN WONDERS

Enjoy this exclusive extract from Jamie Oliver’s brand-new book

‘I’m excited to share this recipe from my new cookbook, ONE. It’s all about making your life easier with simple one-pan wonders to cook any day of the week, with big favour but minimum fuss. Here are some of my favourite ways to use this mighty 50/50 Bolognese’

50/50 BOLOGNESE

Serves 12

Takes 2 hrs 40 mins

Cost per serve 81p

10g fresh rosemary

6 rashers higher-welfare smoked pancetta

olive oil

750g higher-welfare minced beef or pork

8 garlic cloves

500g fresh or frozen chopped mixed onion, carrot and celery

5 tbsp balsamic vinegar

3 x 400g tins lentils

4 x 400g tins quality plum tomatoes

1 Put a large, deep casserole pan on a medium-high heat. Pick and finely chop the rosemary leaves, finely slice the pancetta and put it all in the pan with 3 tbsp olive oil, stirring regularly until lightly golden. Stir in the mince, breaking it up with your spoon, and let it brown for 15 mins, stirring regularly. Peel, finely chop and add the garlic along with the chopped mixed veg, season with sea salt and black pepper, and cook for another 15 mins, still stirring regularly.

2 Stir in the balsamic, cook away, then add the lentils, juice and all. Add the tomatoes, scrunching them in through clean hands, then half-fill

The book

You can find One in stores from 1 September, or buy online.

each of the 4 tins with water, swirl around and pour into the pan. Bring to the boil, then simmer on a medium-low heat for 2 hrs or until thickened, stirring occasionally. Season to perfection and enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.

Each serving contains of the reference intake. See page 97.

SLOPPY JOE

Reheat some Bolognese until piping hot, then pile it into a soft toasted bun and add a grating of cheese, such as Gruyère. You could even pop it under the grill to melt the cheese. I like it with a few gherkins on the side.

COTTAGE PIE

Boil chunks of peeled potato and sweet potato in a shallow casserole pan until soft. Drain and mash well with a little olive oil or butter; season. Top Bolognese with the mash and bake until golden and cooked through.

WIN

WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s new book, ONE, plus an online class voucher for The Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 24 August 2022. Closes 23:55 on 4 October 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

LESS PLASTIC, MORE VISIBILITY

• 1 Eco Refill makes 5 litres of screen wash – just add water

• Keep & reuse your 5 litre screen wash bottle

• Same superior cleaning power removes stubborn traffic dirt & salt

XXL Absorb

Quick fix

If you make one change…

…up your vitamin D

There are few things in life sweeter than the feeling of warm sunshine on your skin, and (when enjoyed safely) these vitamin-D packed rays have many benefits. But do you know how to get a boost when the sun goes in?

Vitamin D is produced when your skin is exposed to the sun – though still wear SPF to avoid skin damage – and helps regulate the amount of calcium and phosphate in the body to maintain healthy bones, teeth and muscles *

Natural sources of vitamin D include oily fish, red meat and egg yolks, which are easy ways to increase your intake. Many products are also fortified with vitamin D, such as breakfast cereals, dairy products (or plant-based alternatives), bread and even mushrooms.

Vitamin D is fat-soluble, which means the body absorbs it alongside essential fats and stores it in the liver and fatty tissue **

BOOST YOUR VITAMIN D

Pick these up in store to help maintain healthy levels of vitamin D all year round:

90-pack Vitamin D tablets† Tinned sardines

Did you know…?

Around 1 in 6 adults and almost 20% of children in the UK have vitamin D levels lower than government recommendations ***

Adults (and children over one year) need 10 micrograms of vitamin D a day. Babies need 8.5-10 micrograms * The NHS recommends that everyone should take a supplement in autumn and winter, when the sun is weaker and we are less able to make it naturally.

Try the trend

In the know…

Mindful drinking

It’s the trend everyone’s talking about – we show you how to join the party…

What is mindful drinking?

Mindful drinking is gaining momentum with those questioning when, why and how much they consume alcohol. Unlike being teetotal, the trend doesn’t call on drinkers to cut out booze completely – only to make more conscious decisions about when they might indulge.

Meet our expert

Here, Miriam Nice, co-author of The Art of Drinking Sober, shares her tips and tricks for giving it a go…

‘Sobriety means removing alcohol altogether, but mindful drinking is a more considered approach to choosing when and how much to drink. Rather than abstaining completely, cutting down our intake can allow us to still enjoy alcohol but at the same time lessen some of the negative impacts. According to the NHS, lowering the amount of alcohol we consume can have several short- and long-term benefts, from reducing tiredness and blood pressure, to saving money and contributing to better mood, memory and quality of sleep.’

WHAT ARE THE PROS?

Along with benefits to your health (and wallet!), drinking less will cut down your calorie intake too –a standard 175ml glass of wine contains 133kcal, while a pint of beer has 239kcal* .

You can’t enjoy a night out without a drink

‘You absolutely can! Make sure you’re with friends in a place you feel comfortable, and the fun will come on its own,’ says Miriam. ‘Remove yourself from rounds if others are drinking, so you don’t end up paying more than your share.’

The scale is up to you

‘There’s no wrong answer and no limit – whether you’re looking to try it for a week, join in with “Sober October” or embrace it as part of your lifestyle,’ says Miriam. ‘Download the NHS Drink Free Days app to start tracking.’

The NHS recommends we drink no more than 14 units of alcohol a week, spread across 3 days or more. That’s around six 175ml glasses of wine, or six pints of 4% beer*

IDEAS TO GET YOU STARTED

WHEN YOU’RE CELEBRATING

Try chilled sparkling apple juice and a twist of lemon zest, served in a coupe

WHEN YOU NEED SOMETHING REFRESHING

Use mint tea in place of rum in a mojito

WHEN YOU WANT SOMETHING DIFFERENT

Mix a shot of espresso with tonic water and ice

Fiction vs fact:

Party time

A seasonal, non-alcoholic spin on a classic Mojito, with lime, mint and fresh blackberries.

BLACKBERRY NOJITO

Serves 1

Takes 10 mins

Cost per serve 84p

40g (4-5) blackberries

1 tsp cider vinegar

2 tsp granulated sugar

30ml lime juice (about 1 lime)

5g fresh mint leaves ice cubes

150-200ml soda water (to taste)

1 Put the blackberries, vinegar, sugar and lime juice in a highball glass or other high-sided tumbler. Gently press with a muddler or the end of a wooden spoon to lightly crush some of the blackberries. Stir to mix and dissolve the sugar into the juice and vinegar. Add the mint leaves and stir again.

2 Add a generous handful of ice cubes and top up with the soda water to taste. Stir to combine, then serve. Each serving contains of the reference intake. See page 97.

COOK’S TIP

For a stronger mint flavour, add extra mint leaves in with the blackberries.

ÔAdding vinegar to a drink might sound surprising, but it adds a sharpness and complexity that soft drinks can lack Miriam Nice, author

GIVE ME MORE!

ScanthisQRcode tofindaGinger Appletinirecipein ourdigitalmagazine.

Spotlight on

The science of tidying

Our expert advice could help you get your home in order and improve your mental health

With the popularity of Mrs Hinch and Marie Kondo, home organisation has become a trend. But how do we ‘tap to tidy’ in real life, and what are the health benefits of having a good clearout? We asked the experts.

The basics

In our busy lives, with more of us working from home than ever, it’s easy to see how our homes can get messy - especially if you add in kids and pets. But your clutter could be affecting you more than you think. Psychologist Dr Tina Mistry (@drtinamistry) explains, ‘We’re sensory beings, so when our homes look chaotic we can experience feelings of stress and low mood.’

Lesley Spellman, co-host of The Declutter Hub podcast (declutterhub.com), echoes this. ‘Entering a cluttered room makes us feel overwhelmed; decluttering makes us feel lighter, and calmer,’ she says. It can even help you save money: ‘When you declutter you get a better handle on finances, since there’s no more buying things twice that you forgot you had!’

But many of us struggle to tidy, as we feel guilty that our homes have got so messy. Lesley says, ‘People with large volumes of clutter often feel ashamed and don’t understand why everyone else tackles stuff easily and they

‘We’re sensory beings, so when our homes look chaotic we can experience feelings of stress and low mood

Dr Tina Mistry, psychologist

‘

can’t.’ Don’t be hard on yourself, because you can change how you approach mess in the future.

Psych yourself up

Motivating yourself to tidy can be tricky, but focusing on your intentions will make it easier. Lesley suggests ‘thinking of the bigger picture and keeping that vision firmly planted in your mind’. Big pictures may include ‘I want to have friends over for coffee’ or ‘I want to turn my spare room into an office’. Tidying can help us take ownership of our space, as Dr Mistry says: ‘Organising can create a sense of control, which is great, especially when we don’t feel like things are in our control.’

A little planning goes a long way – Dr Mistry suggests a good way to mentally tackle your mess is to create SMART goals: ‘Start with a (S)pecific task, then (M)easure how you’ll know when it’s done. Decide if the task is (A)chievable and (R)ealistic to complete based on a (T)ime-frame that you will set.’ Don’t start until you’ve set all those parameters.

One step at a time

Lesley says a successful tidy needs to start small: ‘Sort one drawer at a time. Think of your energy levels, then allocate a short burst of time to organising.’

The aim is to get to the point where instead of huge declutters, you find time to build manageable, daily cleans into your routine. Lesley suggests a morning and evening reset. ‘A reset combines tidying and cleaning, and includes a list of non-negotiables,’ she says. ‘Yours might be putting on a load of laundry, or unloading the dishwasher.’ The more regularly you reset, the less time it will take.

Find the balance

Balancing family life with cleaning can be a challenge, but the key is to learn how to declutter without stressing. Dr Mistry suggests we

Top tips for tidying

HAVE A CLEAR-OUT

Discard unwanted items before you tidy, and be ruthless: if you haven’t worn that skirt in six months, or are never going to reread that book, it could be time to send it to a charity shop.

GROUP ITEMS TOGETHER

Work in categories (like clothes, toys or tins) so you can see if you have any duplicate items.

ALL

IN ITS PLACE

Try to find a home for everything – if you can’t place it anywhere logical, do you really need it?

GET TIDY, STAY TIDY

Remember that the prize for decluttering isn’t to buy more. Focus on having a tidy home and breaking the cycle of mess.

should check in with ourselves every day to make sure tidying isn’t taking over our lives. ‘Do you find yourself shouting at the kids a lot for being messy? Think about how that impacts you,’ she says. ‘The idea is to strike a healthy balance of “good enough” living but not constant perfection at the expense of our mental wellbeing.’ Social media often shows us immaculate homes, but Lesley reminds us to take these with a pinch of salt. ‘Be inspired, but not disheartened, by Instagram,’ she says. ‘For every Insta-perfect room, there’s a lot of Insta-clutter out of shot!’

In-store advice

Here to help

Tesco pharmacists are specially trained to offer free support and information on cancer, heart and circulatory diseases, and diabetes

You’ve likely visited a Tesco Pharmacy to pick up a prescription or get advice on a common ailment –but they can now do even more to support you and your family’s health. Tesco and its Health Charity Partners –Cancer Research UK, British Heart Foundation and Diabetes UK – have teamed up to create Let’s Talk, an initiative where specially trained pharmacists can support customers living with, or who are at risk of, these conditions. We all know someone who’s been affected by one of these conditions, yet four in 10 cases of cancer*, up to five in 10 cases of type 2 diabetes**, and many heart and circulatory diseases can be prevented***. Thanks to specialist training from the

Tesco is the first supermarket in the UK to offer this service – its pharmacists can advise on prevention, make risk assessments and offer support

Health Charity Partners, Tesco in-store pharmacists now offer customers face-to-face support and information on cancer, heart and circulatory diseases, and diabetes. Tesco is the first UK supermarket to offer this service. Tesco pharmacists can advise you on how to prevent these lifechanging conditions, which can often be through small lifestyle changes. They can also talk to you about common signs and symptoms, and show you where to get more support and diagnosis. So if you’re worried about your lifestyle or health risks in your family, or you have a symptom to check out, visit the pharmacy for a free, confidential chat. There are consultation rooms available, and there’s no need to book.

To find your nearest Tesco Pharmacy offering support on cancer, heart and circulatory diseases, and diabetes, visit tesco.com/pharmacy GIVE ME MORE +

Seasonal updates

Bedroom refresh on a budget

Update your bedding and you have a fresh new-season look without spending too much

THE LOOK

SMART STRIPES

This stylish reversible set offers two looks for the price of one, plus the blend of cotton and polyester is easy to care for, requires minimal ironing and will keep you cool on warmer autumn nights. Grey Stripe Double Duvet Set, £14; Silver Supersoft Throw, £6

BEDDING BASICS

PILLOW TALK

The right pillow is firm enough to hold your head at a healthy angle, but soft enough to alleviate pressure points. Everyone’s needs vary, but here’s a rough guide.

Soft Suited to stomach sleeping. Medium Best for those who sleep on their back - a great all-rounder. Firm Aids head, neck and spine alignment for side sleepers.

Soft Touch Pillow 2-pack: Soft, £7, Medium, £8, Firm, £9

DUVET CARE

If you find the temperature is dropping, now’s the time to swap in your heavier duvet. If it needs refreshing, take it to a laundrette for a professional wash. Make sure you dry it thoroughly - air-dry for an eco-friendly and money-saving option. If your duvet’s seen better days, check out the value range in store and online.

TOG TALK

The tog is a measure of thickness and warmth, usually relating to duvets. Duvet tog ratings range from 1 to 15, but as a general rule, 4.5 is ideal for summer, 10.5 for spring/autumn and 13.5 for winter. Save money and go for a 10.5 tog all-rounder and layer up with blankets and a hot water bottle when it’s really chilly.

HOTEL CHIC

If you love the look and feel of crisp cotton-rich bed linen, this set is for you. It’s so versatile you can enjoy it all year round. Silver Cotton Rich Waffle Double Duvet Set, £19; Grey Supersoft Throw, £6

For a touch of luxe without a high price tag, we love this fresh white set with delicate embroidery. Embroidered Dot Double Duvet Set, £19

HOW TO MAKE YOUR BED LINEN LAST LONGER

You don’t have to wash your bed linen on a high temperature; all Tesco sets can be washed at 40°C.

Using a colour-saving detergent will ensure the designs stay vibrant for longer.

Wash similar colours together to prevent colour run.

Air-dry – it’s kinder on cotton than tumble drying and saves on energy costs.

Once washed and dried, fold your bedding and store it in a dry environment.

Home hacks

LIFE ADMIN

Being prepared is a brilliant way to approach home life, saving you time, money and stress. Try these fun ideas to get organised for autumn and beyond

15-MINUTE WINS: SORT YOUR FOOD STORAGE

It’s amazing what you can achieve in quarter of an hour. Break down jobs you’ve been putting off into 15-minute tasks and you’ll soon be winning! For example, take time this month to get your lunchboxes sorted after a busy

GET-AHEAD GARDENING

The first frost might be a while off (fingers crossed!), but start collecting household items now (you don’t need fancy gardening equipment) and you’ll have a stash of free frost protectors to preserve your tender plants.

✔ Cardboard boxes are brilliant as you can place them straight over non-frost-hardy plants for quick overnight protection.

summer. You could even save on buying new ones once you’ve discovered what you already have lying around in your kitchen cupboards.

1

Lay everything out on a worktop and double-check lids fit bases – sometimes they can warp over time or through dishwasher use.

3 Give everything a good wash, but check labels as not all boxes are dishwasherfriendly. Bamboo items, for example, will probably have to be handwashed.

4 Remove stubborn stains by mixing bicarbonate of soda with a little water and applying with a small scrubbing brush.

2 No lid for a container? Don’t just send the box to landfill (they’re rarely recyclable). Instead, try finding an alternative use. Could it be good for children’s messy play or storage in a garage or shed?

✔ Cover plants before dusk, as cold air settles low by nightfall.

✔ If you use newspaper for low-growing plants, weigh the edges down, and don’t leave any gaps for cold air to get in.

✔ The Royal Horticultural Society (rhs.org.uk) has lots of frost tips and a handy Plant Selector if you’d rather choose robust plants that will survive frost.

5 Try these handy hacks for keeping unruly lids in order: a large zip-lock bag; a small plate rack (if you have space); drawer dividers; hanging storage, such as wire baskets. See p41 for kitchen storage ideas.

Old sheets, blankets and pillowcases also offer good temporary protection for plants from frost

Beat the bills

Little tricks to shave money off your energy costs

Go unplugged

Switching appliances off standby saves energy (around £55 per year*), but did you know that leaving appliances plugged in and switched on at the socket can use small amounts of ‘vampire’ energy? Make unplugging appliances second nature – just don’t turn off the fridge/freezer!

Regulate your valves

If your radiators have valves, start using them. Valves can save up to 40% of your heating bill** by controlling the temperature of each room. For example, you might want to turn down bedroom radiators in the day, or turn off some radiators in unused rooms (and close the door to stop cold air escaping).

Switching off lights could save you around £20 per year

Turn it off

Think switching lightbulbs off and on uses more energy than leaving them on? It’s a myth. The Energy Saving Trust recommends turning off lights as you leave rooms, no matter how long you’re gone for. Savings depend on the type of bulb (LED are the most cost effective), but it could be around £20 per year*

REPAIR, RE-WEAR, RE-LOVE

You’ve found your autumn/winter clothes, but they’re full of holes, tears and missing buttons. Before you take a trip to the recycling bank, why not repair them? You’ll find plenty of free tutorials on YouTube to brush up on your sewing skills: for complete beginners, we like Made to Sew. If you’d prefer expert help, visit a Repair Cafe (repaircafe.org) – there are more than 200 in the UK. Advice and help are free, but a voluntary donation is always appreciated.

MAKE THE MOST OF AUTUMN

Nature’s offerings can give you free supplies for Halloween crafting and – dare we say it? – Christmas decorations! Emma Morton-Turner, founder of InsideStylists.com, shares her secrets.

Make bases for wreaths

Cut long, soft stems from your garden now –ivy is perfect. Remove all the leaves, then tie pieces together in circle shapes, weaving in more and more stems until the base is quite thick. Leave to dry over an upturned bucket or vase to form a circular wreath base.

Collect pine cones now

Air-dry in open bags (shopping bags are perfect) in a dry shed or garage while any insects escape. After a few weeks you can bring them indoors and they will have opened up completely. Collect different sizes wherever possible for variety.

Gather fallen leaves For Halloween and Christmas displays, collect a selection of colourful, pretty leaves and dry them. Emma suggests putting them between sheets of baking paper placed inside a heavy book. Place more books on top to press, then leave to flatten and dry out for up to two weeks.

Shop this

Autumn aesthetic

Wave summer goodbye with affordable essentials for the cosiest season

PERFECT BLEND

Fox & Ivy Black Silver Leaf Print Mug, £5 Treat yourself to this stylish autumnal print mug - perfect for pumpkin spiced lattes.

COOL BEANS

Tesco Finest

Colombian Ground Cofee

Decafeinated

227g, £3.50 (£1.54/100g) Dark evenings call for decaf, so you can enjoy a brew before bed.

WINE NOT?

Tesco Single Wine Glass, 60p Step aside, popcorn, we’re treating ourselves to a glass of wine while we binge our new favourite series.

for unpredictable weather with these stylish brollies from F&F.

SOUP SEASON

Aura Bowl in Sea Green, £2.25

Welcome the colder weather with a piping hot bowl of soup.

SOAK IT IN Extracts

Magnolia Bath Foam 1ltr, 90p Pour this great-value foam into your bath to unwind after a long day.

COMFORT IS KEY

Jumbo Cord Throw in Green, £10 On chilly nights, only the snuggliest blanket will do. Find matching cushions in store.

CLAIM TO FLAME Fig & Mulberry

Scented Candle

538g, £5 Mood lighting has never smelled so sweet!

Say Yes

to giving it a second chance

Your finances

Good habits

Make these simple tips second nature and you could find you can spend less and save more

SAVE SOME PENNIES

Putting a bit aside may seem tough right now, but there are some little tricks that could help you save for a rainy day, a night out or even Christmas presents if you’re super organised. With Tesco Bank’s Clubcard Pay+ payment card, you can save while you spend. It rounds up your purchases to the nearest pound and pops the difference in a separate savings account for you, simple as that. Available to Tesco Clubcard members aged 18+. UK residents only. Subject to status. Exclusions apply to Round Up.

QUESTION YOUR SPENDING

Before buying anything, ask yourself truthfully: Do I really need it, and can I afford it? If you answer ‘no’, don’t buy it – at least not until you’ve slept on it. Another trick is to try one or two no-spend days. These days are when you spend nothing above essential bills. Take food and drink on the go, leave the car at home and bypass shops. Avoid social media browsing, where you may see items you really want.

START AN EMERGENCY FUND

MAXIMISE LOYALTY POINTS

Whether it’s Clubcard or another loyalty scheme, chances are you’ve racked up points without realising it and they can ease the cost of day-to-day living or give you a welldeserved treat. Diarise expiry dates of any points so you don’t miss out. Clubcard points are worth up to three times their value with our Reward Partners, so you could enjoy a meal out or a cinema trip. Just £10 of Clubcard vouchers will get you £30 to spend in somewhere like PizzaExpress* .

Spending five minutes checking your mobile phone contract could save you a lot

MANAGE YOUR MOBILE CONTRACT

Spending five minutes checking your contract could save you a lot. If you’re out of contract, you may want to find a new deal that suit your needs – for example, there’s no point paying for lots of minutes if you rarely make calls. Check out Tesco Mobile (tescomobile.com) for the latest offers - you can use your Clubcard to get exclusive prices, plus you’ll receive Clubcard points. If you don’t need a new phone, then going Sim-Only is extremely cost-effective. Saving just £5 a month amounts to £60 over the course of a year.

Unexpected costs are unwelcome at the best of times but, with the cost of living rising so dramatically, they can be hugely challenging. Aim to build an emergency fund. If you can save just £10 a month, that’s £120 by the end of the year that could help towards a surprise bill. Even putting away £5 this month and increasing the saving by £1 every month will help. Save the cash as soon as you get paid, so it’s tucked away.

For more ideas to help you save money, visit tescobank.com/ save-money GIVE ME MORE! +

EXCEPTIONAL HANDMADE PUDS

Tap into your creative side by upcycling your empty Nature’s Wick® jar

Shine-free summer

Minimise oil, reduce blemishes, calm skin

Clear skin and glow with our Salicylic Fix range. Powered by salicylic acid – the go-to ingredient for unblocking pores and reducing the appearance of blemishes – skin is decongested, inflammation reduced and excess oil managed.

We do the science, you see the results.

THE HEINZ LUNCHTIME LEGEND

Blackberry Nojito p81

Satay chicken with spring onion roasties p26

Your recipes

GET COOKING

SMALL PLATES

Cheesy chutney toast 49

Florentine toast 49

Melty mozzarella & roasted tomato toast 49 *

Overnight wheat biscuits 30

MEAT & FISH

50/50 Bolognese 76

Bacon, potato & onion bake 20

Chicken taco salad 65

Creamy meatball & greens pasta 16

Hawaiian ‘pizzas’ 65

Meatball frittata 16

Mini meatloaves with BBQ beans 19

or

* See tip on recipe for how to make it vegan, vegetarian,

New potato & mackerel salad with lemon soured cream 31

Pork with apple & sweet potato 28

Satay chicken with spring onion roasties 26

Simple sausage pasta 72 *

Slow-cooker sausage & butter bean casserole 42

Smoked basa & corn chowder 20

Speedy sausage ragu with gnocchi 42

Tenderstem fried rice with katsu chicken 33

Tuna wraps 67

VEGETARIAN & VEGAN

Bean burgers & carrot salad 68

Brown butter mushroom omelette 47 *

Cheat’s aubergine parmigiana ‘steaks’ 46

Cheesy baked potatoes with herby butter 98

Cheesy pea pasta salad 67

Creamy pepper pilaf 23

Pizza-style cheese & tomato flatbreads 74

Ratatouille tart 23

Red lentil dhal with beetroot 35 * * *

Roasted pepper lasagne 61

Root veg toad-in-the-hole 26

Spiced swede & carrot soup with chimichurri 36

SWEET TREATS & DRINKS

Apple & honey challah 59

Berry & coconut cake 56

Blackberry Nojito 81

Chocolate & marzipan stuffed pears 39

Pear & ginger compote 39

Piña Colada cake 56

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free

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

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

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

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

Alcohol For more information about responsible drinking, visit

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

Finest moments

Let off some steam

As the weather cools, who wouldn’t want to dive into a fluffy baked spud – give it the wow-factor with quality ingredients

Cheesy baked potatoes with herby butter

Serves 4

Takes 1 hr 10 mins

Cost per serve 96p

Preheat the oven to gas 8, 230°C, fan 210°C. In a bowl, mix 1 tbsp fne seasalt with 100ml water. Prick 4 Tesco Finest British jacket potatoes and add one at a time to the water, turning each a few times to coat. Transfer to a wire rack set over a foil-lined baking tray. Bake for 50 mins-1 hr until very tender. Meanwhile, finely chop ½ small shallot, 10g fat-leaf parsley and 5g chives. Mix in a bowl with 80g softened Tesco Finest West Country butter with sea salt crystals, the zest of ½ lemon and a squeeze of juice. Brush the potatoes with 1 tbsp vegetable oil and bake for 10 mins more until crisp. Cut the potatoes open and top with 80g grated Tesco Finest vintage coastal bite Cheddar Bake for 2-3 mins until the cheese is melted. Serve topped with the herb butter.

Each

OUR STAR INGREDIENTS…

Tesco Finest British Jacket Potatoes 4-pack, £1.50 (38p

Tesco Finest West Country Butter With Sea Salt Crystals 250g, £2 (80p/100g)

Tesco Finest Vintage Coastal Bite Cheddar

No time? No fuss.

Ground coffee in a bag.