Tesco Magazine - September 2019

SEP TEMBER 2019

FREE

Simply does it

Easy life hacks and smart food ideas for busy days

+ SAVE

ON YOUR FOOD SHOP

£20 family meal plan, freezer ideas, coupons DON’T MISS Home must-haves for autumn/ winter: free guide inside

Fish finger tacos p58

FRESH IDEAS FOR AFFORDABLE LIVING

©RDSC/QB 2019

TESCO MAGAZINE

SAVINGS

THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.

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 an audio version of selected features

This issue is all about making your life simple.

We’ve got hacks to streamline your makeup bag, fit exercise into your busy day and get the kids back to school without having a minor breakdown. Phew! The 3-ingredient fishcakes in our shortcut batch-cook feature (p44) are a favourite with my little boy, and are great for a quick,

PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

budget-friendly midweek dinner.

If your purse is feeling a bit lighter after a hectic summer, try our family dinners meal plan on p30 - five meals to feed four for just £20. What’s not to love?

Planning goes a long way when it comes to fashion too.

Treat yourself to the gorgeous and versatile F&F mustard midi skirt on p91, which can be styled to suit any occasion.

Enjoy the issue and do let us know what recipes and tips you’ve been trying. We love hearing from you!

Lauren Rose-Smith, EDITOR

IÕM LOVINGÉ VEGETABLE DIPS There’s lots of fresh produce at this time of year, but this can mean more veg going to waste. Try blitzing odds and ends with chickpeas or beans to make a dip – or buy one ready-made for your leftover veg.

Sweetcorn & Chilli Dip 182g, £1.20 (66p/100g)

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. 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. 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 due to Minimum Unit Price legislation.

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2019 Cedar Communications Limited.

Tesco Customer Services 0800 505555 Colour origination by Rhapsody.

Printed by Mohn Media Mohndruck GmBH For more information about responsible drinking, visit www.drinkaware.co.uk

32

FOOD 08 Your recipes All the recipes in this issue

WEEKEND 22 September harvest Original recipes that make the most of this season’s produce

55 Food to share Fish and chip favourites get a budget makeover

98 Treat time Enjoy our banoffee yogurt pots as an easy dessert

EVERYDAY 19 Star buy: Baked beans Elevate that tasty staple into a trio of main-meal moments

30 Family dinners Five reader-approved meals to serve four, all for £20

36 Kids’ lunches

62 Chef Derek Sarno

Sneak more veg into their packed lunches

Easy prep for a selection of grown-up vegan lunches

49 5 ingredient

65 Kitchen skills

Time-saving dinners created with a handful of ingredients

Budget-friendly equipment for the kitchen

KNOW-HOW

66 Focus on: Sugar Pick the perfect sweetener

39 Jamie Oliver Work towards your 5-a-day with Jamie’s veg-packed sauce

68 Step-by-step Your simple guide to making a classic fruit cobbler

44 Freezer meals Versatile batch-cook recipes to cook and keep in your freezer

6

70 Leftovers: Carrots Ideas to tackle food waste

DON’T MISS 16-page guide to Tesco’s autumn/winter Home range, loose in this issue

COVER RECIPE LIBERTY FENNELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

CONTENTS SEPTEMBER

THIS ISSUE’S CONTRIBUTORS

FOR YOU 87

BEAUTY

Jamie is health ambassador for Tesco. See p39 for how he’s helping you towards your 5-a-day

87 Beauty hacks Strip back your beauty routine with multitasking must-haves

FASHION 91 Star buy: The essential midi skirt Make a statement… on more than one occasion

SHOPPING IN STORE 12 Best buys

HOME

Save money and reduce waste with this month’s suggestions

82 Instant makeover Transform your bathroom with our stylish accessories

DRINKS 61 Better booze

GIVEAWAY

JAMIE OLIVER

Raise a glass to the new ecofriendly spirits, lagers and beers

DEREK SARNO Looking for fab vegan lunches?

Tesco’s director of plant-based innovation has you covered, p62

MARTYN LEE Tesco’s executive chef, product development, on new things Tesco is doing to reduce food waste, p12

85 Prize draw: The me-time box Win one of 10 boxes filled with beauty goodies

REAL LIVING

97 Prize draw: Win a holiday

FAMILY

Win a tour of LA during a dazzling week in Hollywood

74 Life hacks

91

Practical ideas to simplify your day-to-day routine

80 Focus on: Laundry Make this chore less of a bore with our cost-cutting hacks

MONEY 95 Financial advice Do you impulse-buy? Here’s how to break the cycle

COMMUNITY 10 Get in touch Join the conversation: send us your tips, opinions and questions

78 Eco stories The lowdown on packaging

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Acting deputy editor Rhona Mercer Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Account director Emma Ferguson Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Business director Kate McLeod Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Rachel Linstead, Ellie Moore, Julie Patmore, Tabitha Ward TESCO Head of content Alicia Southgate Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign manager Lucy Alborough Advertising sales manager Tom Glenister For all advertising enquiries, please contact tom.glenister@dunnhumby.com (tel 07789 220883)

7

FOOD | RECIPE INDEX

Your recipes

Get cooking All the recipes in this issue

23

Sausage & bean stew 20 Spicy chicken traybake 32

Fish & seafood

Starters, sides, snacks & sauces Baked onions with cream, garlic & anchovies 25 Caramelised red onions 45 Carrot, bacon & mustard mash 70 Chipotle mash 45 Roasted cauliflower with orange dressing 23 Roasted 5-veg sauce 41 Soured cream & chive mashed potato 44

Meat & poultry Bacon & broccoli carbonara 34 Green cheese & turkey roll-ups 37 Piri-piri chicken pot pie 50 8

Chip shop fish pie 56 Courgette, mackerel & butter bean salad 32 Fish finger tacos 56 Mackerel fishcakes 46

Courgette & sweetcorn frittata sandwiches* 37 Lentil curry 44 Pepper & parsnip muffins 37 Red lentil & spinach korma 34 Roasted carrot & chickpea soup 70 Sesame & Tenderstem noodles 22 Spinach & Cheddar stuffed mushrooms 49 Veggie rolls 37

Vegetarian Baked bean burgers 20 Baked eggs & beans 20 Chilli bean pot pies 46 Courgette & brown rice soup 31

Sweet treats Banoffee yogurt pots 98 Fig, yogurt & honey tartlets 28 Plum & berry cobbler 69 Sherry-roasted grapes 27

Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately.

Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until the juices run clear. For tips on preparing raw meat and poultry, visit the Food Safety page at tesco.com/realfood. are meat- and fish-free. Recipes marked use no animal-derived products. Recipes Recipes marked marked use no milk-containing ingredients. Recipes marked use no gluten-containing ingredients.

Product ingredients are subject to change – please always check the pack carefully to ensure they meet your requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are nutfree. Cost per serve is an estimate calculated by adding up the online cost of the ingredients at the time of going to press and dividing by the number of servings. For information on reference intakes, visit realfood. tesco.com/curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

*

20

This recipe uses non-vegetarian pesto. Vegetarian alternatives are available

68

New

Each Latte has a deliciously velvety froth for the ultimate coffee shop-style experience.

With a smooth and creamy taste, you can be sure to enjoy a high quality coffee.

Available exclusively in Tesco in the coffee aisle in selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A.

Only at

Get in touch

JOIN THE CONVERSATION @tesco

facebook.com/tesco

instagram.com/tescofood

pinterest.com/tesco

youtube.com/tesco

Star letter

In each issue one of our chef contributors answers a question from a Tesco magazine reader.

This month’s question comes from Ellie de Ville in Cardiff.

I’m trying to make my food budget stretch further. How can I eat well for less?

For me, it’s all about planning ahead and shopping smart: Chat to the team at the meat counter and see what cuts are good value that day.

Buy a whole chicken for your Sunday roast, then use the leftovers in meals for the week – add to noodles, salad, pasta, sarnies, you name it.

Frozen veg can be really helpful, allowing you to use what you need, when you need it, without waste.

That’s also where embracing seasonal veg really comes into play – you’re buying it at its cheapest and best.

10

We eat meat-free at least twice a week at home – bigging up veg is a brilliant excuse to mix up your dinner routine, and should save you a few pennies too.

Don’t forget, storecupboard staples like pulses, pasta and rice have a long shelf life, can be bought in bulk for an extra cost saving, and hit all the right spots when combined with a few fresh or frozen ingredients.

Plan ahead, learn to love your leftovers and you’ll be saving money in no time!

ASK JAMIE Got a cooking question you’d love Jamie to answer?

Get in touch with us at tesco.mag@cedarcom.co.uk

Thank you for your fantastic article Saving our forests (June/July). It was so refreshing to hear what a big company like Tesco is doing to help protect our planet, and that you are dedicated to achieving zero net deforestation by 2020. I am a Geography and Environmental Science teacher and am always looking for examples of what people, companies and industries are doing to protect our planet.

I’ll certainly be using your article as an example of what we can do to combat climate change. Well done! Leona, Solihull

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

REAL LIVING | COMMUNITY

TASTY TIPS What a terrific food hack in the June/July issue to zhuzh up a pot of shop-bought houmous with tasty topping options. Such simple suggestions transformed each bowl into colourful and tempting dips.

I wish I’d thought of it myself!

Heather, via email

70%

Ice cream ‘cake’ from @tescofood magazine #tasteofsummer @mistergeescakes

of you are interested in finding out what Tesco is doing to support the community and environment.

Turn to p78 to find out what’s being done to cut down on packaging.

NICE TO TWEET YOU Two meals in and loving the five meals for £20 menu in your magazine. Please do a vegetarian one @Girlyougotstyle Loved the @jamieoliver ‘Eat More Veg’ poster in Tesco mag. What a fun idea to get more people to try vegetables @Meesh_jane

HOW DO YOU DO CHRISTMAS? It’s never too early to think about the festive period, so what makes Christmas for you – mince pies, family get-togethers, turkey? Tell us your views, give us your tips or send in a pic and it might get featured in Tesco magazine. #whatmakesChristmas

Feeling peachy! I found this delicious summery salad recipe in the @tescofood mag @elslunchbox

Tried it, liked it I put How to be a better listener (June/July) to good use recently.

Without me interrupting, my friend made her own decision on how to solve her problems – she just needed someone to listen. Angela, Co Down

* The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. Letters may be edited for length and clarity. **Open to UK residents, 18+. Normal exclusions apply.

Send your entry to arrive by 23:55 on 1 October 2019 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 1 October 2024. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Vegan rainbow pie. Loved this @halulu_sin_nation

+ GIVE ME MORE Visit tesco.com/realfood or our social channels for more recipes, step-by-steps and video tutorials.

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

11

Best buys

Your September saviours Save money and reduce waste with our pick of the best things to f ill your basket with this month

MARTYN’S KITCHEN SECRETS…

‘

Reducing waste is on all of our minds at the moment, and in the test kitchens at Tesco we’re always trying to think of new ways to help. For the last two years we’ve worked with potato suppliers to ensure that would-be-wasted potatoes are turned into ready meals instead.

This saves about 200 tonnes of potatoes every week! Check out some of my favourites (right). We’re also looking at how we can reduce waste in our in-store bakeries. Now if there are any leftover batons, they’re turned into crostini (below) perfect for lunches or snacking.

Watch this space for more! e!

MARVELLOUS MASH There’s little more comforting than mash, and not only do these ready-meals-for-one use up surplus potatoes, you can get three for just £6.

Cumberland Pie 450g, £2.50 (56p/100g)

Ô

Martyn Lee, Tesco executive chef, product development

WASTE NOT Look out for new Olive Oil Crostini, 80p, in selected stores. They’re only available when there are leftover white batons to use up, so get them when you can! Try them topped with goat’s cheese, sundried tomatoes and basil.

12

Bangers & Mash 450g, £2.50 (56p/100g)

Fish Pie 450g, £2.50 (56p/100g)

SHOPPING | IN STORE

Exclusive to Tesco, Waste Not juices are made using wonky fruit and veg that fall outside of size or shape specifications for selling fresh, but are still perfectly tasty! Even better, these juices are now just £1 each, with four new flavours to choose from too. Waste Not Juice 250ml, £1 (40p/100ml).

‘

‘

WHAT’S THE JUICE?

I love the variety of great flavours in this juice range. Beetroot and orange is great at breakfast Martyn Lee Tesco executive chef, product development

Beetro ot & Orange

Apricot & Peach

Apple & Celer y

Orange & Carrot

£1 250ml (40p/100ml)

Waste Not Juices 13

Back to school Make getting back to your routine a doddle with these great-value buys

SAY BYE TO BORING SANDWICHES Exclusive My Global Kitchen sandwiches are designed to bring around-the-world flavours to your lunchbox.

KEEP IT FRESH

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Skip the plastic and pack your lunch in new 30 Paper Sandwich Bags, £2 (7p each).

They’re microwavesafe and completely recyclable too.

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LUNCHBOX HEROES Make up sandwiches your kids will love, but sneak some extra goodness in with new Both Together Bread 800g, 59p (7p/100g). It’s made with half white and half wholegrain flour, for the softness of white but the fibre of wholegrain. Box up with Tomato & Pesto Quinoa & Poppy Seed Bites 6-pack, £1 (17p each), and juicy Watermelon Fingers 90g, 60p (67p/100g).

14

BBQ Pulled Pork Sandwich, £3; Spicy Korean Inspired Beef Sandwich, £3; Mexican Inspired Rainbow Chicken Wrap, £3

SHOPPING | IN STORE

SPEEDY SUPPER New Wholewheat Gnocchi 500g, 75p (15p/100g), makes a comforting quick-win dinner. It has more than double the fibre of regular gnocchi and is also milk-free, making it suitable for vegans.

Cook some, then fry with sliced garlic in olive oil.

Toss with halved cherry tomatoes, sliced radishes and spring onions, and chopped parsley.

WHAT CAN YOU DO IN 2?

Someone in the UK is diagnosed with diabetes every 2 minutes.

From 20 to 21 September, take on a 2 Minute Challenge in store and help raise awareness and vital funds for Diabetes UK – to make sure everyone with diabetes gets the care and support they need.

For more information, visit diabetes.org.uk/tesco2mins.

FREEZER PLEASERS A good stash of ingredients that you can cook straight from frozen can make midweek cooking much easier, and help prevent food waste too.

SMOOTHIE STAR

STIR-FRY STAPLE

SOUP STARTER

SUPPER SAVIOUR

Perfectly Imperfect Berries 1kg, £3.25 (33p/100g) . They might not all be lookers, but these tasty berries are perfect for impromptu smoothies and desserts.

Mushroom Medley 500g, £2 (40p/100g) .

Enjoy four varieties of mushrooms without buying four different packs, which might not get used up.

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

You won’t need to buy a whole bunch of carrots or head of celery if you only need a small amount, and you’ll save time chopping.

Skinless Wild Salmon Fillets 330g, £3.70 (£1.12/100g) . These skinless, boneless fillets are super-convenient.

Only need one? Save the rest for later.

15

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

SORTED.

SHOPPING | IN STORE

Get your bake on Whether you’re baking your own or just need an instant fix, we’ve got the treats

BAKE IT The 12 Cup Muffin Tray, £4.50, is nonstick and dishwasher safe, for easy baking and great results every time. Try using it for our Pepper & parsnip muffins on p37.

FINISHING TOUCHES WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK, ADRIAN LAWRENCE FOOD STYLING JOY SKIPPER, EMMA-JANE FROST PROP STYLING TAMZIN FERDINANDO MARTYN LEE PHOTOGRAPHY ALUN CALLENDER

Top off your bakes with these colourful sprinkles, for extra sparkle and shine

LLOVE CAKE If the kids have a birthday coming up, or Bake Off just has you craving cake, try the fun new vanilla sponge Lucky the Llama Cake, £11. It has all the fun of a showstopper, but without the stress of making it yourself!

FANTASTICALLY FREE FROM

Mini Jazzies Sprinkles 60g, £1 (£1.67/100g)

Gold Crunch Sprinkles 70g, £1 (£1.43/100g)

Curl up with a cuppa and a slice of new Free From Lemon Loaf Cake, £2.50. Packed with zesty flavour, but no gluten or milk.

Multi-Coloured Stars Sprinkles 50g, £1 (£2/100g)

17

FOOD | EVERYDAY

Star buy

BAKED BEANS It’s time to think beyond toast and give beans their main-meal moment

23p 420g (5p/100g)

Stockwell & Co. Baked Beans in Tomato Sauce

ONE-PAN DINNER

FAMILY FEAST

WEEKEND TREAT

19

FOOD | EVERYDAY

FAMILY FEAST

WEEKEND TREAT

BAKED EGGS & BEANS

S AU S AG E & B E A N S T E W

B A K E D B E A N B U RG E RS

Serves 4 Takes 30 mins Cost per serve 84p

Serves 4 Takes 30 mins Cost per serve 65p

Serves 4 freeze uncooked patties Takes 40 mins plus chilling Cost per serve £1.62

1 tbsp olive oil 2 red onions, finely sliced 2 peppers, sliced 1 large garlic clove, finely chopped 400g tin chopped tomatoes 1½ x 420g tins baked beans 125g baby spinach 4 eggs hot sauce, such as sriracha, to serve crusty bread, to serve (optional)

1 tbsp olive oil 2 onions, finely sliced 1 large garlic clove, finely chopped 8 frozen pork sausages 400g tin chopped tomatoes 2 tsp Dijon mustard ½ chicken or vegetable stock cube, made up to 175ml 420g tin baked beans 100g spring greens, sliced, thick stems discarded mashed potato, to serve (optional)

1 Heat the oil in a large frying pan over a medium heat. Add the onions and peppers; season. Fry for 5 mins, stirring occasionally. Stir in the garlic and cook for 2 mins more.

2 Add the tomatoes, half-fill the tin with water and add to the pan. Cook for 5 mins, then stir in the baked beans and cook for 5 mins more.

3 Stir in the spinach. Make 4 hollows and crack the eggs into them. Cook for 4-5 mins or until the whites have just set. Serve with a drizzle of hot sauce and crusty bread, if you like.

Each serving contains Energy

1272kJ 304kcal 15%

Fat

Saturates

Sugars

Salt

11g 2g 17g 1.3g 15% 12% 19% 22%

of the reference intake. See page 8.

Carbohydrate 34g Protein 16g Fibre 10g 2 of your 5-a-day; high in protein; high in vitamin C

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

Add the onions and fry for 6 mins.

Stir in the garlic and fry for 2 mins.

Transfer to a plate and set aside.

2 Increase the heat to mediumhigh, add the remaining oil and the frozen sausages and cook for 5 mins until browned all over.

3 Return the onion and garlic to the pan with the tomatoes and mustard. Add the stock, season with pepper and cook over a medium heat for 10 mins, adding the beans after 5 mins.

4 Stir through the spring greens, cover and cook for 4-5 mins more until the sausages are cooked through and the spring greens are tender. Serve with mash, if you like.

Each serving contains Energy

1675kJ 402kcal 20%

Fat

Saturates

Sugars

Salt

20g 6g 16g 2.3g 29% 31% 18% 38%

of the reference intake. See page 8.

Carbohydrate 37g Protein 16g Fibre 8g

1½ tbsp olive oil 1 large red onion, finely chopped 1½ tsp dried mixed herbs ½ tsp crushed chillies (optional) 420g tin baked beans, ½ mashed with a fork, ½ kept whole 50g fresh breadcrumbs 300g cold mashed potato 15g fresh parsley, finely chopped 60g mature Cheddar, cut into 4 slices 4 soft white rolls, split and lightly toasted 2 tbsp sandwich pickle 1 Little Gem lettuce, leaves separated 1 salad tomato, sliced chips or sweet potato wedges, to serve (optional)

1 Heat 1 tbsp oil in a frying pan over a low heat and fry the onion for 5 mins. Stir in the dried herbs and chillies (if using) and cook for 2 mins.

Transfer to a bowl and add the beans, breadcrumbs, potato and parsley. Mix well, then lightly dampen your hands and shape the mixture into 4 equal patties. Transfer to a plate lined with kitchen paper and chill in the fridge for 10 mins.

2 Preheat the oven to gas 6, 200°C, fan 180°C and line a baking sheet with nonstick baking paper. Transfer the burgers to the sheet, brush with the remaining oil and bake for 20 mins or until piping hot.

3 Top each burger with cheese; return to the oven for 3 mins or until melted. Serve in the rolls with the pickle, lettuce and tomato, and chips alongside, if you like.

Each serving contains Energy

1932kJ 459kcal 23%

Fat

Saturates

Sugars

Salt

12g 5g 11g 1.8g 18% 25% 12% 31%

of the reference intake. See page 8.

Carbohydrate 67g Protein 17g Fibre 9g

20

RECIPES LUCY O’REILLY PHOTOGRAPHY TOM REGESTER FOOD STYLING JENNA LEITER PROP STYLING LUIS PERAL

ONE-PAN DINNER

Subject to availability

Just one of many deliciously simple lamb recipes that will floor you with flavour any day of the week.

Serves 4

Prep time: 15 mins, plus chilling time

Cook time: 16 mins

INGREDIENTS For the burgers: 500g lamb mince 2 garlic cloves, peeled and finely chopped 1 x 2.5cm piece fresh root ginger, peeled and finely chopped 1–2 small green chillies, deseeded and finely chopped 2 teaspoons ground cumin 3 tablespoons garam masala or medium curry powder For the pea and tomato relish: 100g fresh or frozen peas, (thawed if using frozen) mashed 4 medium tomatoes, roughly chopped Large handful freshly chopped coriander To serve: 4 burger buns Salad leaves

METHOD 1. In a large bowl, mix all the burger ingredients together. Season.

Using slightly damp hands, shape the mixture into four 5cm burgers. Cover and chill for 20 minutes.

2. Meanwhile, prepare the pea and tomato relish: in a small bowl, mix all the ingredients together, season to taste and set aside.

3. Cook the burgers under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side until thoroughly cooked and meat juices run clear.

4. Serve in burger buns with salad leaves, a spoonful of the relish and selection of accompaniments of your choice.

Find more knockout recipes at

simplylamb.co.uk

FOOD | WEEKEND

September harvest

IN SEASON Cook up something new with this month’s best fresh produce

Tenderstem broccoli A cross between broccoli and Chinese kale Need to know The stem has a milder, sweeter taste than regular broccoli.

SESAME & T ENDERS T EM NO ODL ES Serves 2 Takes 25 mins Cost per serve £1.92 2 eggs 125g fine egg noodles 2 tbsp reduced-salt soy sauce 1 tbsp rice wine vinegar 3cm piece ginger, finely grated 1 tsp clear honey 2 tsp toasted sesame oil 220g pack Tenderstem broccoli, ends trimmed, cut into 3-4cm pieces 2 garlic cloves, thinly sliced 1 tsp sesame seeds, toasted (optional)

1 Bring a large pan of water to the boil and simmer the eggs for 4 mins.

Add the noodles, stirring with a fork to break up the nests, then remove the pan from the heat and leave to stand for 4 mins.

2 Meanwhile, make the dressing by mixing the soy sauce, vinegar, ginger and honey in a bowl; set aside.

3 Transfer the eggs to a bowl of cold water. Drain the noodles, toss with 1 tsp sesame oil, then divide between 2 bowls.

4 Set a wok or large frying pan over a high heat. Add 3 tbsp water and the broccoli and stir-fry for 3 mins. Add 22

1 tsp sesame oil and the garlic and stir-fry for another 1-2 mins until the garlic is just turning golden. Place on top of the noodles and spoon over the dressing. Peel and halve the eggs and add to the bowls. Scatter with the sesame seeds, if using.

WINE MATCH Finest Tingleup Riesling, £9*, has crisp, refreshing citrus flavours with subtle hints of white pepper. A natural pairing for Asian food.

Each serving contains Energy

1688kJ 401kcal 20%

Fat

Saturates

12g 3g 18% 16%

Sugars

Salt

4g 4%

0.7g 11%

of the reference intake. See page 8.

Carbohydrate 51g Protein 21g Fibre 6g 1 of your 5-a-day; high in protein; source of vitamin B12, source of folate

For more broccoli recipes, visit tesco.com/realfood

*

Price excludes Scotland

FOOD | WEEKEND

Cauliflower Available year-round but at its best from autumn Need to know Every part of cauliflower is edible. Treat the leaves as you would cabbage: steam, roast or stir-fry.

ROAS T ED CAULIFLOWER W IT H OR ANG E DRES SING Serves 4 as a side Takes 30 mins Cost per serve 45p 1 large cauliflower, cut into large florets, smaller leaves reserved 3 tbsp extra-virgin olive oil 1 tsp cumin seeds ¼ tsp crushed chillies ½ orange, zested and juiced 1 small garlic clove, finely grated 5g fresh flat-leaf parsley, chopped 1 tbsp toasted flaked almonds

COOK’S TIP Blanching the cauliflower helps it cook evenly, but you can just roast it for 25 mins until the stems are tender

1 Preheat the oven to gas 7, 220˚C, fan 200˚C. Bring a large pan of water to the boil and simmer the cauliflower florets for 1 min, then drain well and set aside to cool for 5 mins.

2 Toss the florets and the leaves in a bowl with 1½ tbsp oil, the cumin seeds and chillies. Season and spread out in a roasting tin.

Roast for 15-20 mins, turning halfway, until tender and golden in places.

3 Meanwhile, mix the orange juice with the remaining oil and the garlic, then season.

4 To serve, spoon the dressing over the roasted florets and leaves, then scatter with the orange zest, parsley and almonds.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

691kJ 165kcal 8%

11g 16%

2g 8%

7g 8%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 11g Protein 6g Fibre 5g 1 of your 5-a-day; high in vitamin C; source of folate; source of protein

23

3 for £2.50

Del Monte® has been the expert in canned fruit for over 125 years. Our fruit is handpicked and canned straight away to ensure its premium quality and taste – making it the perfect ingredient for baking sweet or savoury recipes. Visit www.delmonteeurope.com for some delicious recipe ideas.

Normal individual price £1. Offer ends 8.10.19

FOOD | WEEKEND

Red onion

BAKED ONIONS WIT H CRE AM, G ARL IC & ANCHOV IES

These red bulbs are milder than white onions

Serves 8 as a side Takes 1 hr 10 mins Cost per serve 28p

Need to know Soaking red onions in water will draw out the bitterness, leaving a sweeter flavour. Perfect for adding to salads.

4 red onions 200ml whipping cream 100ml whole milk 8 anchovy fillets, drained and chopped 3 garlic cloves, crushed 8 fresh sage leaves 25g panko breadcrumbs 15g Parmesan, finely grated

1 Preheat the oven to gas 4, 180°C, fan 160°C. Trim both ends of each onion, so they have a flat base and will sit upright, then cut in half widthways. Arrange cut-side up in a 23cm, 1.5ltr baking dish.

2 Mix the cream, milk, anchovies and garlic with some black pepper. Pour over the onions, then arrange the sage leaves on top. Mix the breadcrumbs and Parmesan and scatter over the top. Bake for 1 hr or until golden and bubbling.

Each serving contains Energy

587kJ 142kcal 7%

Fat

Saturates

12g 7g 17% 36%

Sugars

Salt

3g 3%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 6g Protein 3g Fibre 1g

MAKE IT VEGGIE Leave out the anchovies and use vegetarian Italian-style hard cheese

Evelliquas il ium velia saeFor et, more utempor a ditissi del visit modtesco.com/realfood et, conet vel evelis 25 onion recipes,

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FOOD | WEEKEND

COOK’S TIP These sweet grapes pair best with a dry fino sherry

Candyfoss grapes Crisp with a very sweet flavour Need to know Try freezing them, then add to wine to keep it cool without diluting it.

SHERRY- ROAS T ED G R AP ES Serves 6 Takes 50 mins Cost per serve 96p 400g Candyfloss grapes 200ml fino sherry 6 scoops Tesco Finest vanilla ice cream, to serve

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. Snip the grapes into

WE USED FINO SHERRY

6 smaller bunches with scissors.

Arrange in an ovenproof dish in which they fit quite snugly, then pour over the sherry and roast for 45 mins, basting every 15 mins.

2 Serve the grapes with a scoop of ice cream and the warm sherry spooned over.

Each serving contains Energy

872kJ 209kcal 10%

Fat

Saturates

Sugars

Salt

9g 5g 21g 0.1g 12% 27% 24% 1%

of the reference intake. See page 8.

Carbohydrate 21g Protein 2g Fibre 0g

A delicate, dry sherry with a slightly nutty aroma. Tesco Fino Sherry 1ltr, £7.30* *

Price excludes Scotland

For more grape recipes, visit tesco.com/realfood

27

FOOD | WEEKEND

Turkish figs Bursa Black figs are sweet and tender Need to know If they’re not quite ripe, store them at room temperature to ripen.

FIG, YOGURT & HONE Y TART LE TS Get ahead The yogurt filling can be made 24 hrs ahead, but don’t assemble until ready to serve.

200g quark fat-free soft cheese 200g Greek-style yogurt 3 tbsp clear honey 1 tsp vanilla bean paste, or ½ tsp vanilla extract 9 all-butter pastry tartlets 3 Turkish figs, each sliced into 3

Mix the quark, yogurt, 1½ tbsp honey and the vanilla in a bowl.

Divide between the pastry tartlets and top each with a fig slice.

Drizzle over the remaining honey.

Each tartlet contains Energy

Fat

481kJ 115kcal 6%

4g 6%

Saturates

Sugars

Salt

3g 9g 0.1g 14% 10% 1%

of the reference intake. See page 8.

Carbohydrate 14g Protein 5g Fibre 1g

28

For more fig recipes, visit tesco.com/realfood

RECIPES ELEANOR MAIDMENT PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Makes 9 Takes 10 mins Cost per serve 59p

£1.50

£1

*1/3 less plastic than our 6 packs. Separate card and plastic to recycle. **Go to yeovalley.co.uk for details. Offer applies to Little Yeos Big Pots, Natural & Strawberry 340g. Normal price; £1.50. Offer price; £1. Offer starts 11.09.19 and ends 01.10.19. Subject to availability. Available online and instore. Selected stores only.

Meal planning

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

TOTAL SPEND

Products shown for illustrative purposes only; packaging subject to change. *Based on online prices at time of going to press; subject to change

£20

30

5 X DINNERS 4 X SERVINGS

Tried it, liked it This month, our tester is Julie, who lives in Glasgow with her husband, Mark, and their two daughters, Lydia and Clara, aged nine and eight. ‘I love cooking, and make an effort to try something new every week. I try to get the girls engaged with cooking too. I’d recently fallen out of the habit of making meals that used some of the same ingredients, so I knew I was wasting a lot each week. However, I feel like we’re back on track after this week!’

+

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

FOOD | EVERYDAY

SHOPPING LIST - 1 bag Suntrail Farms lemons (min. 4 pack) - 30g pack fresh coriander - 1 garlic bulb - 1kg pack Redmere Farms red onions - 3 sweet potatoes - 350g pack broccoli - 2 x 350g packs Redmere Farms courgettes - 250g bag Redmere Farms spinach - 750g pack Willow Farms chicken thighs - 500g pack Woodside Farms cooking bacon - 260g pack smoked mackerel fillets - 500g pot Creamfields low-fat natural yogurt - 50g pack grated pecorino - 800g loaf H.W.Nevill’s wholemeal bread - 12-pack medium eggs - 500g pack Hearty Food Co. spaghetti - 1kg pack easy-cook brown rice - 400g tin butter beans - 325g tin Grower’s Harvest sweetcorn in water - 500g pack red split lentils - 360g jar korma 2-step kit - 25g pack Texan BBQ inspired seasoning

TOTAL SPEND £20* + FROM YOUR STORECUPBOARD olive oil, vegetable oil, vegetable stock cube

C O U RG E T T E & B RO W N RI C E S O U P Serves 4 Takes 50 mins 1 tbsp olive oil 2 small red onions, roughly chopped 2 garlic cloves, crushed 2 courgettes, cut into chunks 200g easy-cook brown rice, rinsed 1 vegetable stock cube, made up to 1.5ltr 325g tin sweetcorn, drained 75g spinach 1 lemon, zested and juiced bread and butter, to serve (optional)

1 In a large saucepan, heat the oil over a medium heat. Fry the onions for 5-7 mins until starting to soften.

Add the garlic and cook for 2 mins.

2 Increase the heat to medium-high and add the courgettes. Cook for 5 mins until starting to colour. Add

the rice and stock; bring to the boil.

Reduce the heat to low, cover and simmer for 22-25 mins until the rice is tender. For a thicker soup, remove from the heat and blitz with a stick blender, then return to the heat.

3 Add the sweetcorn and spinach and cook for a further 2-3 mins until the spinach has wilted. Stir in the lemon juice. Ladle into bowls and garnish with the lemon zest and extra black pepper. Serve with bread and butter, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1353kJ 320kcal 16%

6g 9%

1g 5%

6g 6%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 61g Protein 8g Fibre 5g 2 of your 5-a-day; low in fat

Ô

Ô

-

This was a winner with all of us, and very filling too 31

S P I C Y C H I C K E N T R AY B A K E Serves 4 Takes 1 hr 3 sweet potatoes, scrubbed and cut into wedges 3 red onions, quartered 750g pack chicken thighs 1 tbsp olive oil 1½ tbsp Texan BBQ inspired seasoning ½ x 350g pack broccoli, stem diced, head cut into small florets 100g low-fat natural yogurt 1 garlic clove, crushed 1 lemon, ½ zested and juiced, ½ cut into wedges 15g fresh coriander, roughly chopped

Serves 4 Takes 25 mins 1 small red onion, finely sliced 1 lemon, juiced 2½ tbsp olive oil 2 courgettes, cut into chunks 2 garlic cloves, 1 crushed, 1 halved 400g tin butter beans, drained and rinsed 2 slices wholemeal bread 4 eggs 260g pack smoked mackerel, skin removed, flaked

1 Put the onion in a small bowl with half the lemon juice and a pinch of salt. Set aside for 10 mins to pickle.

2 Heat ½ tbsp oil in a large, nonstick frying pan over a medium-high heat.

Add the courgettes and crushed garlic and fry for 7-10 mins until softened and lightly browned. Add the butter beans for the final 1 min.

Transfer to a plate with a slotted spoon and cover to keep warm.

32

3 Rub both sides of the bread with the cut sides of the halved garlic clove. Tear the bread into bite-sized pieces, then fry over a medium-high heat, stirring regularly, for 5-7 mins until golden and crisp. Remove and set aside.

4 Add another ½ tbsp oil to the pan.

Crack in the eggs and cook over a medium-high heat for 2-3 mins or until cooked to your liking.

5 Divide the courgette and butter beans between 4 plates and top with the smoked mackerel flakes and fried eggs. Add the pickled onions and croutons.

6 Mix the remaining lemon juice and oil, then drizzle over to serve.

Each serving contains Energy

1883kJ 452kcal 23%

Fat

Saturates

30g 7g 42% 33%

Sugars

Salt

3g 4%

1.7g 28%

of the reference intake. See page 8.

Carbohydrate 18g Protein 29g Fibre 4g

Each serving contains Energy

2138kJ 511kcal 26%

Fat

Saturates

Sugars

Salt

26g 9g 15g 1.3g 38% 44% 17% 22%

of the reference intake. See page 8.

Carbohydrate 43g Protein 28g Fibre 8g

Ô

It was great to only have a roasting tin to wash up! I’d try adding cauliflower next time as well

Ô

C O U RG E T T E , M AC K E RE L & BUT TER BEAN SALAD

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potatoes and onions in a large roasting tin and nestle the chicken thighs among them. Drizzle with the oil, season lightly, sprinkle over the BBQ seasoning and toss to coat.

2 Bake for 50 mins, tossing the veg and chicken and adding the broccoli halfway through, until the vegetables are slightly charred and the chicken is crisp and cooked through.

3 Meanwhile, mix the yogurt with the garlic, lemon zest and juice in a small bowl; season lightly.

4 Divide the chicken and vegetables between 4 plates, drizzle with the lemony yogurt dressing and scatter over the coriander. Serve with the lemon wedges to squeeze over.

FOOD | EVERYDAY

33

RE D L E N T I L & S P I N AC H KO RM A Serves 4 Takes 40 mins 2½ tbsp vegetable oil 4 small red onions, 2 roughly chopped, 2 finely sliced 2 garlic cloves, crushed 250g red split lentils, rinsed 360g jar korma 2-step kit 240g easy-cook brown rice, rinsed 125g spinach 15g fresh coriander, roughly chopped 1 lemon, cut into wedges 100g low-fat natural yogurt (optional)

B AC O N & B RO C C O L I C A RB O N A R A Serves 4 Takes 20 mins ½ tbsp olive oil 100g cooking bacon, cut into small pieces 320g spaghetti ½ x 350g pack broccoli, stem diced, head cut into florets 50g spinach 3 eggs 50g pack grated pecorino

1 Heat the oil in a large frying pan over a medium-high heat. Fry the bacon for 7-10 mins, stirring regularly, until golden and crisp.

2 Meanwhile, cook the spaghetti for 7 mins, or until al dente, adding the broccoli after 2 mins and the spinach for the final 1 min.

3 Mix the eggs with most of the pecorino and some black pepper in a bowl.

4 Drain the pasta and vegetables, reserving 100ml of pasta water, then return to the pan. Add the bacon, and any oil from the pan, and mix 34

well. Gradually pour in the egg mixture, stirring continuously to cook the eggs in the residual heat of the pasta. Add enough of the reserved pasta water to get a smooth, silky sauce – you may not need it all. Top with the remaining pecorino and a little more black pepper to serve.

Each serving contains Energy

1953kJ 463kcal 23%

Fat

Saturates

15g 6g 22% 28%

Sugars

Salt

4g 4%

1.6g 26%

of the reference intake. See page 8.

Carbohydrate 61g Protein 25g Fibre 5g 1 of your 5-a-day; high in protein; source of vitamin B12

USE IT UP COOKING BACON

1 Heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Fry the chopped onions for 5-7 mins until starting to soften. Add the garlic and cook for a further 2 mins.

Add the lentils and the spices from the korma kit and cook for 2 mins, stirring well. Add 325ml water, bring to the boil, then cover, reduce the heat to low and simmer gently for 10 mins. Add the korma sauce, cover and simmer gently for 15 mins.

2 Meanwhile, cook the rice to pack instructions; drain and set aside.

Heat the remaining oil in a small frying pan over a high heat. Add the sliced onions and cook for 12-15 mins, stirring regularly, until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper; sprinkle with a little salt and set aside.

3 Once the lentils are cooked, stir through the spinach and most of the coriander. Serve with the rice, crispy onions, remaining coriander, lemon wedges and yogurt, if you like.

Each serving contains Energy

2488kJ 589kcal 29%

Fat

Saturates

Sugars

Salt

15g 5g 9g 0.8g 21% 23% 10% 13%

of the reference intake. See page 8.

Carbohydrate 97g Protein 22g Fibre 5g 1 of your 5-a-day; source of protein; source of phosphorus

Dice and fry leftover bacon and add to a potato salad, or toss with steamed greens for a side.

Ô

The crispy sweet onions really topped off this meal, and the yogurt on the side meant we could make a milder version for the girls

Ô

RECIPES AND FOOD STYLING JENNA LEITER PHOTOGRAPHY TOBY SCOTT PROP STYLING MORAG FARQUHAR

FOOD | EVERYDAY

For more delicious midweek meals, visit tesco.com/realfood

35

Kids’ lunches

Packed lunches they’ll love Entice your little ones with something new and ver y yummy

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36

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FOOD | EVERYDAY

V E G G I E RO L L S Makes 8 Takes 35 mins Cost per serve 37p

RECIPES LIBERTY FENNELL PHOTOGRAPHY TOM REGESTER FOOD STYLING HANNAH YEADON PROP STYLING MORAG FARQUHAR

400g tin butter beans, drained and rinsed 50g spinach, finely chopped 100g courgette, coarsely grated 75g 50% reduced-fat mature cheese, grated 1 egg, separated 375g pack ready-rolled lighter puff pastry

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the beans in a bowl with the spinach, courgette and cheese. Mash together slightly with a potato masher, then stir in the egg yolk; season with black pepper.

2 Lay the pastry on a work surface with a long edge closest to you.

Spoon the filling in a thick sausage shape along this side, 2.5cm from the edge. Roll the pastry forwards into a large sausage-shaped roll.

Cut into 8 equal smaller rolls.

3 Transfer to a lined baking tray with the pastry seam at the bottom.

Brush the tops with the egg white, then bake for 20 mins until golden.

Each roll contains Energy

1001kJ 238kcal 12%

Fat

Saturates

10g 5g 14% 25%

Sugars

Salt

2g 3%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 28g Protein 9g Fibre 3g Source of protein; source of phosphorus

P E P P E R & PA RS N I P M U F F I N S Serves 6 Takes 35 mins Cost per serve 44p 275g plain flour 1 tbsp baking powder 2 eggs 225ml milk 1 red pepper, finely chopped 1 small parsnip, scrubbed and coarsely grated 3 spring onions, finely chopped 1½ tbsp dried mixed herbs 125g 50% reduced-fat mature cheese, grated

1 Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a mixing bowl. Whisk the eggs and milk in a jug to combine; pour into the flour and fold together.

2 Stir in the red pepper, parsnip, spring onions, mixed herbs, cheese and a little pepper.

3 Line a 12-hole muffin tin with paper cupcake cases. Add 2 tbsp of the mixture to each case. Bake for 20-25 mins until golden and cooked through. Transfer to a wire rack to cool completely.

C O U RG E T T E & SW E E T C O RN F RI T TATA S A N D W I C H E S Serves 2 Takes 30 mins plus cooling Cost per serve 54p 2 eggs, beaten 1 small courgette, grated 200g tin sweetcorn, drained 1 small garlic clove, finely chopped 4 slices wholemeal bread 2 tsp green pesto 1 medium salad tomato, sliced

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1173kJ 277kcal 14%

7g 9%

3g 15%

5g 6%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 42g Protein 15g Fibre 3g High in protein; high in phosphorus

G RE E N C H E E S E & T U RK E Y RO L L - U P S Get ahead The green soft cheese can be chilled for up to 2 days.

Serves 2 Takes 15 mins Cost per serve £1.34 75g frozen peas 50g baby spinach 5g fresh basil 75g 50% less fat soft cheese 100g British roast turkey slices ¼ cucumber, peeled into ribbons 2 wholewheat tortilla wraps

1 Blanch the peas in boiling water for 3 mins, then drain and rinse under cold water. Blitz with the spinach, basil and 1 tbsp soft cheese until well combined and semi-smooth. Transfer to a bowl and stir in the remaining cheese; season.

2 Spread the green cheese onto the wraps, leaving a 2.5cm border, then evenly lay the turkey and cucumber across the wraps.

3 Tightly roll up the wraps, then cut each one into 6 x 4cm-thick pieces.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Beat the eggs in a bowl, then add the courgette, sweetcorn and garlic. Season with pepper and whisk together.

2 Grease and line a small baking tray or loaf tin with nonstick baking paper. Pour in the egg mixture and bake for 20 mins until golden on top. Flip the frittata out onto a cooling rack, leave to cool for 10 mins, then halve.

3 Spread 1 tsp pesto each over 2 slices of bread and set aside. Add a slice of frittata and a few slices of tomato to the plain slices of bread, then top each one with the pesto-covered slice and cut in half.

Each serving contains Energy

1514kJ 360kcal 18%

Fat

Saturates

Sugars

Salt

11g 3g 10g 1.0g 16% 14% 11% 17%

of the reference intake. See page 8.

Carbohydrate 41g Protein 20g Fibre 8g 1 of your 5-a-day; high in protein; source of folate; source of vitamin B12

USE IT UP GREEN PESTO

Each serving contains Energy

1147kJ 272kcal 14%

Fat

Saturates

7g 4g 10% 20%

Sugars

Salt

6g 7%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 28g Protein 23g Fibre 5g 1 of your 5-a-day; high in protein

Brush on meat before b grilling, stir into yogurt for dipping or bake into bread.

For more packed lunch ideas for kids, visit tesco.com/realfood

37

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Better breakfasts For a smar t star t to the day, pack in the goodness with these easy brekkie ideas NOT YOUR AVERAGE MILK New Arla Goodness 2ltr, £1.75 (88p/ltr), is your harder-working breakfast staple.

It’s packed with protein, lower in fat than semi-skimmed milk, and a 250ml glass contains 50% of your recommended intake of calcium*, which supports the maintenance of normal bones.

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less fat than semiskimmed milk*

NEW TO TESCO

ARLA IDEAS

MORNING FAVOURITE Send the kids to school on a good breakfast by topping a warming bowl of porridge with crunchy red apple slices and a sprinkle of ground ginger and cinnamon, as above.

SPEEDY SMOOTHIE Whizz up a morning smoothie that’s perfect as a breakfast on the go.

To serve 2, blitz a sliced banana with 150g mixed frozen berries, 2 tbsp oats and 150ml Arla Goodness.

WEEKEND TREAT The family will love American-style pancakes made with Arla Goodness.

Visit tes.co/pancakes for a recipe and top with a handful of chopped fresh fruit and a little honey.

FOOD | KNOW-HOW

Jamie Oliver

MAKE VEG THE STAR Jamie’s full of ideas for getting vegetables into your kids’ diet – tr y his versatile sauce and other batch-cook tips

all you lovely Tesco magazine readers, The summer hols may be almost over, but I want to help your kids start the new term with an extra spring in their step. And my Roasted 5-veg sauce recipe is just the thing. It’s a brilliant base sauce that goes with pretty much anything – from loads of pasta dishes and stews, to curries, pizzas and more. It’s all about giving them the kind of food that they love, but with the added bonus that it’s packed full of goodness. I like to keep it portioned up in my freezer, so I’ve always got some ready and raring to go. Think of it as your get-out-of-jail-free card for those days that just don’t go to plan.

Turn over for Jamie’s recipe, plus ideas for using it, and more tips for vegetables 39

Ă”

Ă”

This sauce is much fresher than anything you can get from a jar, so make a big batch and freeze in portions for easy mealss 40

FOOD | KNOW-HOW

ROASTED 5-VEG SAUCE WHY JAMIE LOVES IT Making a batch of hidden veg sauce is an easy way of getting lots of good stuff into kids. It looks just like plain old tomato sauce, only better for you. Feel free to mix it up with whatever fresh or frozen veg you have to hand – why stop at five?

Toss it through pasta or use to layer up a lasagne.

Pour it over chicken or fish, sprinkle with breadcrumbs and bake.

Use it as the base for a curry sauce, or thin it down to make a soup.

Makes 2 litres Takes 1 hr Cost per serve 18p

RECIPE © JAMIE OLIVER ENTERPRISES LIMITED PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY TARA FISHER VEG PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY ELLA MILLER PORTRAIT © JAMIE OLIVER ENTERPRISES LIMITED, BY SAM ROBINSON

HOW TO SERVE IT This versatile sauce truly is the gift that keeps on giving. Here are just some of the ways you can use it.

2 red onions 2 leeks 2 carrots 2 courgettes 2 red peppers 2 cloves of garlic 2 teaspoons dried oregano olive oil 2 x 500ml cartons of passata

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel the onions, wash and trim the leeks, carrots and courgettes, deseed the peppers, then roughly chop into chunks.

2 Place a large roasting tin or casserole pan on a medium-high heat. Peel and bash the garlic, then add to the pan along with the oregano and 1 tbsp oil. Cook for 2 mins, then add all the veg and cook for 5 mins more. Transfer to the oven for 1 hr, or until soft and caramelised.

3 Carefully remove the pan from the oven and place back on the hob. Pour in the passata, then fill the empty cartons with water, swirl around, and stir it into the pan.

Taste and season to perfection, then simmer gently for 5 mins or until thickened, stirring occasionally. Serve the sauce chunky or leave to cool a little, then blitz with a stick blender until smooth.

Each 100g serving contains Energy

154kJ 37kcal 2%

Fat

Saturates

Sugars

Salt

0.9g 0.1g 4.6g 0.2g 1% 1% 5% 3%

For me, batch-cooking is about saving time and money, cutting waste, and being a bit healthier too. Here are my golden rules…

Buy a big pan – this essential piece of kit will help you batch-cook like a pro.

Allow the food to cool to room temperature and freeze within 2 hrs of cooking.

Remember to label and date your containers.

Always defrost food properly before cooking or reheating. I like to do this overnight in the fridge.

If portioning things out in freezer bags, lay them flat and stack ’em up. You’ll find you can fit loads more in!

of the reference intake. See page 8.

Carbohydrate 5.9g; Protein 1.4g; Fibre 1.2g High in protein, which supports the maintenance of muscle mass

See other ways to pack even more veg into your cooking over the page 41

FOOD | KNOW-HOW

LEEKS

PEPPERS

These add great base flavour to whatever you’re cooking and they’re delicious roasted too.

The red ones especially add beautiful sweetness to tomato sauces. They hold their shape fairly well, so are great for slow-cooked dishes, like a big chilli.

CARROTS Chop them up finely and fry with onions and celery for amazing base flavour, or add big chunks to a slow-cooked stew or chicken soup.

POTATOES Versatile potatoes make a great topping for a shepherd’s or fish pie, or add to a hearty casserole, whole (if small) or in big chunks.

42

BUTTERNUT SQUASH There’s no need to peel butternut squash. Simply halve it lengthways, scoop out the seeds, then chop it up and roast. You can also bake it whole and spoon the soft, sweet flesh into sauces, soups and curries.

your canvas

for every

cuisine Whatever you’re cooking we ’ve got a super tasty rice to get you going in minutes. Make your next flavour adventure T ildalicious.

Freezer meals

The new batch-cook Get ahead by making and freezing these handy midweek meal components L E N T I L C U RRY

Use it

Serves 4 Takes 1 hr Cost per serve 41p

Heat 1 tbsp oil over a high heat in a large flameproof casserole dish.

Add 1 finely chopped onion; cook for 2 mins until turning golden. Add 1 tsp mild curry powder, 2 sliced garlic cloves and a 3cm piece ginger, peeled and grated; cook for 1 min. Add 200g lentilles vertes, 400g chopped tomatoes and 500ml hot vegetable stock (made with 1 stock pot). Stir, cover and simmer for 40-45 mins until the lentils are soft. Add a little hot water if it’s becoming dry. Season; stir through 15g chopped coriander.

Once cool, freeze in a sealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.

S O U RE D C RE A M & C H I V E M A S H E D P O TAT O Serves 4 Takes 25 mins Cost per serve 30p

Each serving contains

Mash 800g cooked Maris Piper potatoes. Once smooth, stir in 75ml soured cream and 10 snipped chives; season. Once cool, freeze in a well-sealed bag or container.

Defrost overnight in the fridge, then reheat in a pan with a splash of milk or cold water.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

798kJ 189kcal 9%

4g 6%

2g 12%

2g 2%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 35g Protein 5g Fibre 3g Source of folate; source of vitamin B6

44

• Stir in fried aubergine and

Energy

Fat

Saturates

Sugars

Salt

677kJ 161kcal 8%

4g 5%

<g 2%

8g 9%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 22g Protein 9g Fibre 6g 1 of your 5-a-day; high in protein

Use it

• Use to top a batch of mince

for cottage or shepherd’s pie.

Serve with roast chicken for a twist on your Sunday roast.

Use to make our mackerel fishcakes (recipe overleaf).

• •

COOK’S TIP All recipes can easily be doubled

serve with rice for a simple veggie curry.

Use to top naan breads with wilted spinach and poached eggs.

Blitz with a tin of coconut milk to make a hearty soup.

• •

FOOD | KNOW-HOW

C A R A M E L I S E D RE D O N I O N S Serves 4 Takes 35 mins Cost per serve 19p

Heat 1 tbsp olive oil in a lidded frying pan over a low heat and add 2 finely sliced red onions and 1 tsp chopped thyme. Cover and cook for 15-20 mins, stirring occasionally so they don’t catch, until soft and slightly golden. Remove the lid, reduce the heat to low and stir through 1 tbsp soft brown sugar, 4 tbsp balsamic vinegar and 2 tbsp water. Cook for a further 5 mins until the liquid has almost disappeared. Set aside to cool.

Once cooled, freeze in a wellsealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.

Use it

• Stir through the base of a

shepherd’s pie or Bolognese sauce for a flavour punch.

Spread over a sheet of puff pastry, crumble over goat’s cheese, scatter with thyme and bake until cooked.

Mix with gravy granules and boiling water to make onion gravy.

•

Each serving contains Energy

Fat

323kJ 77kcal 4%

3g 4%

Saturates

Sugars

•

Salt

<1g 11g 0.0g 2% 12% 0%

of the reference intake. See page 8.

Carbohydrate 12g Protein 1g Fibre 2g 1 of your 5-a-day

CHIPOTLE MASH Serves 4 Takes 25 mins Cost per serve 29p

Mash 500g cooked sweet potatoes with 30g butter and 2 tsp chipotle chilli paste. Season with black pepper and stir in 3 chopped spring onions and 10g chopped coriander.

Once cool, freeze in a well-sealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.

Each serving contains Energy

717kJ 170kcal 9%

Fat

Saturates

7g 4g 10% 19%

Sugars

Salt

8g 9%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 27g Protein 2g Fibre 4g 1 of your 5-a-day; source of fibre

Use it

• Pile into wraps with

sliced avocado and cooked kidney beans.

Add 1 tbsp to a dough mix to make a fragrant potato bread.

Use to top a fish pie, then sprinkle with cheese and bake until golden.

• •

Turn over for easy 3-ingredient recipes to batchcook and freeze 45

FOOD | KNOW-HOW

Easy batchcook dinners 3 INGREDIENT

Mackerel fishcakes

Boil 300g frozen peas for 2 mins; drain.

Mash 1kg peeled and cooked potatoes; flake in 250g smoked mackerel fillets, discarding any skin and bones. Add the peas; mix well. With wet hands, shape into 12 patties. Cover with clingfilm and chill for 30 mins. Heat 1 tbsp oil in a pan over a medium heat. Fry the fishcakes in batches for 5 mins each side.

TO FREEZE AND REHEAT Cool. Freeze for up to 2 months. Bake from frozen in a medium oven for 20 mins or until hot.

Each fishcake contains Energy

Fat

Saturates

Sugars

Salt

665kJ 159kcal 8%

7g 10%

2g 8%

2g 2%

0.4g 7%

of the reference intake. See page 8.

Carbohydrate 17g Protein 8g Fibre 3g High in vitamin B12; source of protein

3 INGREDIENT

Chilli bean pot pies Makes 6 Takes 50 mins Cost per serve 76p

Preheat the oven to gas 7, 220°C, fan 200°C. Bake 800g frozen butternut squash chunks for 30 mins until lightly charred. Put 2 x 395g tins taco mixed beans in a bowl; mix in the squash. Spoon into 6 x 16cm pie dishes; season. Cut a 375g pack puf pastry into 6. Roll out each piece, then top the pies, brushing the dish edges with water first. Slit the top of each pie. Bake for 10-15 mins.

TO FREEZE AND REHEAT Once cool, wrap in foil and freeze for up to 2 months. Bake from frozen (still covered) in a medium oven for 40 mins.

COOK’S TIP Don’t have six small dishes?

Use one big dish

Each pie contains Energy

1755kJ 416kcal 21%

Fat

Saturates

Sugars

Salt

12g 6g 14g 1.0g 18% 28% 15% 17%

of the reference intake. See page 8.

Carbohydrate 60g Protein 13g Fibre 10g 2 of your 5-a-day; source of fibre

46

For more batch-cook recipes, visit tesco.com/realfood

RECIPES GEORGINA FUGGLE, NANCY ANNE HARBORD PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Makes 12 Takes 40 mins plus chilling Cost per serve 32p

ADVERTISEMENT PROMOTION

Back-to-school essentials Lunchbox ideas and little treats to help you get back in the swing of your weekday routine

BREAKTIME SNACK Refuel kids with BFree Kids Sweet Wraps 6 x 25g, £2.80 (47p/wrap), made with sweet potato, banana and apple for a natural sweetness. They’re highfibre, dairy-free and gluten-free. Try spreading apricot fromage frais on a wrap; top with apple and raspberries, then fold.

LUNCHBOX HELPER Send them to school with a lunch they’ll love: a New York Bakery Co. bagel filled with houmous and carrot.

New York Bakery Co. The Original Bagels 5-pack, £1.60 (32p/bagel), are low in fat and free from artificial colours and flavours. Also available in Cinnamon & Raisin, Red Onion & Chive, Sesame, and Wholemeal.

™, ®, © 2019 Kellogg Company. All rights reserved

AFTER-SCHOOL TREAT Give your child a snack to look forward to when they get home. Kellogg’s Rice Krispies Cereal Bars 6 x 20g, £1.99 (£1.66/100g), have the classic taste of toasted rice cereal with a milky layer, and they are 83 calories per bar.

They’re also a source of calcium and vitamin D.

LIVE LIFE IN

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FOOD | EVERYDAY

5

Time-savers

INGREDIENT Dinners that take the effor t out of cooking, meaning less time in the kitchen

Spinach & Cheddar stuffed mushrooms Serves 2

Takes 30 mins Cost per serve £2.60

Preheat the oven to gas 7, 220°C, fan 200°C. Prepare a 110g pack Mediterranean Inspired Couscous to pack instructions. Finely chop the stalks from a 250g pack Large Flat Mushrooms. Brush the caps with olive oil and put top-side down on a baking tray. Chop the Cheddar and about half the olives from a 220g pack Mixed Olives with Mature Cheddar. Heat 1 tsp oil in a pan and cook the mushroom stalks with 80g Baby Spinach for 2-3 mins until wilted. Remove from the heat; stir through the chopped olives and Cheddar, 100g couscous and the zest from 1 Lemon; pile into the mushroom caps. Bake for 10 mins. Mix another 80g spinach with the couscous and half the remaining olives. Whisk 2 tsp lemon juice with 1 tbsp olive oil; season with pepper and toss through the salad.

Serve with the mushrooms and extra lemon wedges.

Each serving contains Energy

1981kJ 474kcal 24%

Fat

Saturates

27g 6g 39% 29%

Sugars

Salt

4g 5%

2.7g 45%

of the reference intake. See page 8.

Carbohydrate 40g Protein 15g Fibre 8g

49

Piri-piri chicken pot pie Serves 4

Takes 40 mins Cost per serve £1.68

Preheat the oven to gas 6, 200°C, fan 180°C. Drain a 285g jar Roasted Peppers Antipasti, reserving the oil. Heat 1 tbsp of the oil in a large pan over a high heat, add a 500g pack frozen Butternut Squash Chunks and cook for 6-8 mins until softened and starting to turn golden. Remove and set aside. Wipe the pan clean; add 1 tbsp of the reserved oil and 350g Diced Chicken Breast*. Cook over a medium heat for 5-7 mins until pale golden and just cooked through. Add the peppers, squash and a 500g jar Spanish Inspired Chicken Cooking Sauce. Reduce the heat to lowmedium, simmer for 2 mins, then spoon into a 1.5ltr pie dish. Lightly brush 3 wraps from a pack of 8 Mixed Herb Tortilla Wraps with more of the oil, then cut into 3cm strips.

Scrunch together, place on top of the pie filling and bake for 15-20 mins until golden.

Each serving contains Energy

1500kJ 356kcal 18%

Fat

Saturates

Sugars

Salt

8g 2g 13g 1.4g 11% 10% 14% 23%

of the reference intake. See page 8.

Carbohydrate 42g Protein 28g Fibre 7g 2 of your 5-a-day; high in protein; source of vitamin B3; source of vitamin B6

+

GIVE ME MORE! Watch 5 ingredient video recipes at tes.co/5ingredient

50

MAKE IT VEGGIE Swap the chicken for a 400g tin of chickpeas. Add to the pan with the peppers and squash

RECIPES ANGELA ROMEO PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING LUIS PERAL Products shown for illustrative purposes only; packaging subject to change *Pack shown subject to change. Other diced chicken packs are available

FOOD | EVERYDAY

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CLUBCARD PROMOTION

GET READY… …Clubcard prices are coming.

Get up to 50% off your family favourites this September To celebrate 100 years of great value at Tesco, we’re offering fantastic deals across the whole store. These are available exclusively to Clubcard members as a special thank-you and so you can feel confdent you’re getting the very best value from Tesco.

To get Clubcard prices, existing Clubcard members just need to download the app and scan it (or tap your card) at the till. If you shop online you will get the discounts automatically when you check out. If you don’t have a Clubcard, you can sign up really easily via the Clubcard app (see details below) and take advantage of lower prices today.

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FOOD | WEEKEND

Food to share

New favourites Take frozen fish fingers and oven chips to another level with these simple dishes

Chip shop f is h p i e p 5 6

55

FOOD | WEEKEND

CHIP SHOP FISH PIE

F I S H F I N G E R TAC O S

Serves 6 Takes 50 mins Cost per serve £1.71

Makes 12 Takes 20 mins Cost per serve 36p

390g pack fish pie mix 130g salmon fillet, skin removed, cut into chunks 4 spring onions, finely chopped 15g fresh parsley, finely chopped, plus extra to serve 250g frozen peas 430g jar white lasagne sauce 1 tbsp Dijon mustard 100ml milk 600g frozen homestyle straight-cut oven chips 150g 50% reduced-fat mature cheese, grated

12 frozen fish fingers 2 large tomatoes, finely chopped ½ red onion, finely chopped 1 garlic clove, crushed 50g pickled sliced jalapeños, finely chopped (optional) 1 lemon, juiced 1 tbsp olive oil 150g pack crunchy taco shells 1 Little Gem lettuce, shredded For the tartare sauce 3 tbsp mayonnaise 1 tbsp finely chopped gherkins 2 tsp capers, finely chopped 5g flat-leaf parsley, finely chopped

1 Preheat the oven to gas 7, 220˚C, fan 200˚C. Put the fish in a large ovenproof dish with the spring onions, parsley, peas, white sauce, mustard and milk; season. Mix well, then top evenly with the frozen chips. Bake for 25 mins.

2 Scatter over the cheese. Return to the oven for 10-15 mins until the cheese is golden and bubbling. Serve sprinkled with pepper and parsley.

Each serving contains Energy

2028kJ 484kcal 24%

Fat

Saturates

21g 6g 30% 30%

Sugars

Salt

4g 5%

2.0g 33%

of the reference intake. See page 8g.

Carbohydrate 40g Protein 32g Fibre 5g

1 Cook the fish fingers to pack instructions.

2 Meanwhile, mix the tomatoes, onion, garlic, jalapeños (if using), half the lemon juice and the oil in a bowl and season.

3 In a separate bowl, mix together the mayonnaise, gherkins, capers, parsley and remaining lemon juice.

4 Fill each taco shell with some shredded lettuce and 1 tbsp of the tomato salsa. Top with a fish finger and a little tartare sauce to serve.

Each taco contains Energy

Fat

Saturates

Sugars

Salt

649kJ 155kcal 8%

9g 13%

1g 5%

2g 2%

0.4g 6%

of the reference intake. See page 8.

Carbohydrate 14g Protein 5g Fibre 1g Source of protein

56

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FOOD | WEEKEND

COOK THE COVER

3 MORE WAYS

1

WITH FISH FINGERS

F is h f inger tacos p56

Dice cooked fish fingers and use instead of croutons to sprinkle on a soup.

Replace traditional bread soldiers with cooked fish fingers for dipping into boiled eggs.

Use fish fingers as the base for fish pie.

2

RECIPES LIBERTY FENNELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING LOTTIE COVELL PROP STYLING TAMZIN FERDINANDO

3

58

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Why go organic?

Organic food is made to high standards using natural fer tilisers, with animal welfare in mind BETTER FOR WILDLIFE Organic farmers don’t use herbicides or artificial fertilisers on their crops, and they rotate crops to keep the soil nutrient-rich. That makes organic farms a haven for wildlife such as birds, bees and butterflies, with up to 50% more wildlife compared to other farms*.

BETTER FOR THE PLANET Around a third of global greenhouse gas emissions come from agriculture, but if

Warm autumnal salad Takes 35 mins Serves 4 Cost per serve £1.15

Preheat the oven to gas 6, 200°C, fan 180°C. Cut 4 organic carrots, a bunch of organic beetroot and 2 organic red onions into chunks. Tip onto a baking tray, season and drizzle with 1 tbsp organic extra-virgin olive oil. Roast for 20 mins, tossing halfway through.

Stir in 2 tbsp organic orange juice and 1 tbsp organic clear honey. Meanwhile, put 25g organic walnuts on a baking tray and bake for 10 mins; chop once cooled. Divide a 100g bag Organic Rocket & Babyleaf Salad between 4 plates. Top with the roasted veg and nuts.

Serve with a drizzle of organic extra-virgin olive oil, if you like.

Each serving contains Energy

Fat

Saturates

629kJ 150kcal 8%

6g 8%

1g 4%

Sugars

Salt

19g 0.5g 21% 9%

*

Source: Soil Association

of the reference intake. See page 8.

Carbohydrate 21g Protein 4g Fibre 6g 2 of your 5-a-day; source of folate

A bag of peppery Organic Rocket & Babyleaf Salad 100g, £1.30, with organic spinach, red lettuce and rocket, is a perfect base for autumn salads.

half of farming in the EU converted to organic by 2030, we could cut almost a quarter (23%) of the EU’s emissions*.

TRUST THE SYMBOL You’ll see the Soil Association symbol on organic food such as Tesco Organic Rocket & Babyleaf Salad, full of young, tender leaves washed in spring water in Hampshire. The symbol means the salad has been organically grown according to Soil Association guidelines.

B U B B l e

swirl and

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SHOPPING | DRINKS

Better booze

The new eco-drinks

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY ADRIAN LAWRENCE PROP STYLING JENNY IGGLEDEN

From making use of surplus food to reducing plastic, your favourite drinks are now more sustainable

LOAF-LOVING LAGER If beer is more your bag, then try Toast Craft Lager 330ml, £1.80. It’s a crisp, hoppy pilsner-style beer that’s made using only Tesco waste bread. Try it with the spicy chicken traybake on p32.

FEEL-GOOD GIN The next time you’re sipping a G&T, you could be helping to reduce food waste – and not just because you’ll finish the glass!

The creators of new British gin Hyke 50cl, £24, have developed a genius method for making use of surplus grapes that might otherwise go to waste during the packaging process. These leftover loose grapes are pressed, turned into a spirit and used to create a unique gin that’s flavoured with coriander, myrrh and rooibos. Try with tonic, a lemon slice and a sprig of fresh thyme.

10%

of profits from One Gin (50ml, £30) go to the One Foundation to fund lifechanging water projects around the world.

GOODBYE TO PLASTIC RINGS Carlsberg has ditched the plastic rings that traditionally held together its multipack cans. Instead, they’re now glued together and can simply be snapped apart, reducing plastic by up to 76%. Carlsberg 6 x 330ml, £5.

Prices exclude Scotland

61

Derek Sarno

Living on the veg Derek Sarno’s genius mix-and-match ideas will make batch-cooked lunches more interesting SEEDED SWEET POTATO

1

Roast whole sweet potatoes (skin-on) until soft and a skewer pierces them easily. Peel and discard the skin.

2

Toast nuts and seeds and spread out on a plate. We used sesame and poppy seeds, pine nuts, paprika and rosemary.

D

62

erek Sarno, Tesco’s director of plantbased innovation and the man behind the Wicked Kitchen range, knows a thing or two about meal prep.

flavour them in lots of different, interesting ways.’ Here, he shares a few of his favourite plant-based recipes that are ideal for batchcooking – pick your favourite, or try a few to liven up lunchboxes or make dinnertime easier.

‘I work crazy hours and am always trying to get more organised,’ he says. ‘I will prep a bunch of vegetables at the start of the week, then

Got a cooking question you’d love Derek to answer? Get in touch at tesco.mag@cedarcom.co.uk

ASK DEREK

3

Roll the sweet potato in the mix. Use your hands to pat on the seeds to make sure the potato is evenly coated.

FOOD | KNOW-HOW

VERSATILE DRESSING Mix three parts vegan mayo with one part English mustard, then add some chopped parsley. Super-easy and punchy delicious – use it as a dip for chopped veg or loosen with a little water and drizzle over salad.

WICKED-TASTY LENTILS I like to make an easy salad with filling green lentils. Cook until al dente so they keep their shape. Drain then toss with balsamic vinegar and olive oil. Add some sliced cherry tomatoes, roasted garlic and chopped basil and parsley for an amazing addition to any lunchbox.

PHOTOGRAPHY SAM STOWELL FOOD STYLING JENNA LEITER PROP STYLING TAMZIN FERDINANDO HAIR AND MAKEUP OLIVIA FERRER

NEW WAY WITH CAULIFLOWER Make a whole cauliflower go further by finely chopping, then soaking in boiling water for a few mins to lose the raw bite. Drain, then mix with loads of fresh parsley, some lightlly fried garlic and onion, chopped Kalamata olives and a few capers. One cauliflower makes a goodsized batch – I store it in the fridge in a sealed container and enjoy over a few days.

SOUPED-UP SWEET POTATO Filling and delicious, this is my go-to lunch. I bake a few at once, then coat them differently to keep it from getting boring (see steps, left). Use whatever seeds, herbs and spices you like – you just want that tasty crunch.

-

MORE WICKED IDEAS ROASTED TOFU A great vegan source of protein. I season it with a blend of dried sage, onion and garlic and roast up at least two blocks at the beginning of the week for easy lunches.

CHICKPEAS For one of the easiest and most delicious salads or sandwich fillers, smash drained tinned chickpeas with a potato masher, then add a dollop of vegan mayo, a teaspoon of garlic granules and a handful of chopped parsley. Bang on.

GET YOUR GREENS I usually steam a head of broccoli to enjoy across different meals. Add it to salads and soups as it is, or roast with crushed chillies and BBQ seasoning.

63

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Pick one up in store.

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FOOD | KNOW-HOW

Kitchen skills

COOK SMART

Investing in just a few key pieces of kit can make all the difference to your cooking COOK’S TIP These pans and trays are all nonstick and dishwasher safe

THE ROASTERS Two trays are all you need.

The larger, deeper dish is ideal for traybakes or roasting joints of meat, while the smaller tray can be used for anything from heating oven chips to fishcakes or baking bread.

THE WOK Carbon steel and a thin base make for efficient stir-frying, but woks are great for searing meat and making fajitas too.

THE FRYING PAN

PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LUCY JESSOP PROP STYLING JENNY IGGLEDEN

This smaller pan is perfect for toasting nuts, frying eggs or making crêpes.

THE SAUTÉ PAN THE CHOPPING BOARD This board is made from durable, sustainable bamboo. To get the most from it, hand-wash and dry after use.

A thick base and snugly fitting lid ensure veg softens without catching.

It’s great for simmering sauces and stews, and making risottos.

Clockwise Roaster 38 x 30cm, £4; Oven Tray 35 x 25cm, £3; Carbon Steel Wok 30cm, £7.50; Bamboo Chopping Board, £6; Aluminium Sauté Pan 28cm, £15; Aluminium Frying Pan 26cm, £10 65

Focus on

Sugar We all know sugar adds sweetness, but it has many other purposes in cooking too. Here’s how best to use it – and how to include it in a balanced diet

F

rom stabilising meringues and adding crunch to biscuits, to balancing flavour in savoury dishes and preserving fruit, there’s more to sugar than just sweetness. But eating too much is bad for your health, so we need to be careful how much we eat.

WORDS TABITHA WARD, ROB GOODWAY PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

WHAT IS SUGAR? Sugar is produced from plants like sugar beet and sugar cane, and is also found in fruit, veg, honey and dairy products.

66

WHITE VS BROWN Refined brown sugar is essentially white sugar with added molasses (the treacle left over after sugar is extracted from the cane) to give a caramel-like taste and a darker colour.

Brown sugar is also stickier in texture because it contains more liquid than white sugar.

ICING SUGAR This is finely ground sugar mixed with cornflour to stop it clumping together.

It dissolves quickly in liquid and picks up colour well, so is ideal for using to decorate cakes or biscuits.

GRANULATED SUGAR Also known as table sugar, this has larger crystals than caster or icing sugar. It’s often used for making jam, as the larger grains dissolve slowly and evenly when heated.

AGAVE SYRUP Also known as agave nectar, this syrup is produced from agave plants and has become a popular vegan alternative to honey. It’s sweeter than regular sugar, so you’ll need to use less.

FOOD | KNOW-HOW

DEMERARA SUGAR This minimally refined cane sugar has large grains, which can be used to add texture and crunch to biscuits and cakes. It also has a subtle caramel flavour that works well in coffee.

GOLDEN SYRUP This is made by refining sugar cane into a clear, amber liquid. Itâ&#x20AC;&#x2122;s sweeter than sugar and is best known for its use in traditional desserts such as steamed puddings and golden syrup cakes.

CASTER SUGAR Finely granulated white or pale golden sugar, caster sugar dissolves quickly, which makes it ideal for baking. Itâ&#x20AC;&#x2122;s the go-to for making meringues as the small granules blend well with the beaten egg whites.

Sugar as a treat HOW MUCH CAN I HAVE? Sugar is high in calories and contributes few other nutrients. The recommended daily intake is 95g for men, 90g for women and 85g for children aged 5-10. The NHS recommends no more than 5% of your daily calorie intake should come from free sugars.

WHAT IS FREE SUGAR? This is the sugar that is added to food and drinks (before you buy it, or by you at home), or sugars naturally present in honey, syrups, unsweetened fruit juice and smoothies.

AND IF I EAT TOO MUCH?

WORDS TABITHA WARD PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LUCY JESSOP PROP STYLING JENNY IGGLEDEN

It can cause tooth decay.

Also, free sugars are released into the bloodstream at a fast rate, resulting in elevated blood sugar. If this persists, it can lead to weight gain, increasing the risk of type 2 diabetes and heart disease.

HONEY A thick, golden liquid made by honeybees, honey is fragrant with a floral flavour. Use in banana bread, hot drinks, or to add sweetness to salad dressings.

MUSCOVADO SUGAR Both light and dark varieties contain molasses so have an intense caramel flavour, which works well in barbecue sauces and marinades, as well as in sticky puddings.

MAPLE SYRUP A dark liquid that comes from boiling the sap of maple trees, maple syrup has a sweet caramel taste and works in both sweet and savoury foods. Bacon pancakes, anyone?

67

Step-by-step

Fruit cobbler This easy pudding can be made using any fruit you have to hand, but this apple, plum and raspberr y combo is a winner COOKâ&#x20AC;&#x2122;S TIP You can use frozen fruit too â&#x20AC;&#x201C; just be sure to fully defrost it and drain well first

68

FOOD | KNOW-HOW

P LU M & B E RRY C O B B L E R Serves 6 Takes 1 hr 30 mins Cost per serve 61p

RECIPE NANCY ANNE HARBORD PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING LUIS PERAL

butter, for greasing 3 small apples, cored and thinly sliced 6 ripe plums, stoned and thinly sliced 1 tbsp lemon juice (about ½ lemon) 75g demerara sugar, plus 1 tbsp 1 level tbsp cornflour 1 tsp ground cinnamon (optional) 75g raspberries 100g plain flour ¾ tsp baking powder 150ml double cream vanilla ice cream or cream, to serve (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 23-25cm baking dish and set aside.

2 Put the apples and plums in a large bowl and add the lemon juice, 50g sugar, the cornflour and cinnamon (if using). Gently toss the fruit with your hands until evenly coated.

3 Tip the fruit into the prepared baking dish and arrange in an even layer. Top with the raspberries.

4 Mix together the flour, 25g sugar, the baking powder and a pinch of salt, then stir in the cream until just combined. It will be quite wet.

5 Scoop 2 tbsp mounds of the cobbler mixture into your hand and roll into a ball. Arrange on top of the fruit, leaving a gap of 2cm between the balls. Sprinkle with 1 tbsp sugar.

6 Put the cobbler on a baking tray (to catch any juices that may run over while baking) and bake for 45-55 mins until the filling is bubbling and the topping is lightly golden. If the topping is browning too quickly, cover loosely with foil.

7 Rest for 10-20 mins before serving.

It’s best served warm, but can also be served at room temperature. Will keep for up to 2 days in the fridge.

Each serving contains Energy

1050kJ 250kcal 13%

Fat

Saturates

Sugars

Salt

11g 7g 23g 0.3g 15% 33% 26% 5%

of the reference intake. See page 8.

Carbohydrate 38g Protein 3g Fibre 2g

MIX BY HAND

LEAVE ROOM FOR TOPPING

Use your hands to mix the filling.

Reserve any delicate fruit like raspberries to add at the end – this will ensure the fruit holds its shape better while it’s cooking.

Don’t fill the dish completely with fruit or there won’t be enough room for the cobbler topping, and the juices could bubble over during cooking.

DON’T OVERMIX

ROLL THE TOPPING

Take care not to overmix the topping, or it will become tough during baking. Lightly combine until the flour is just incorporated.

Rolling the topping into balls will help stop it spreading too much when you bake. Alternatively, you can just scoop the topping onto the fruit in an even layer.

FINAL TOUCH

LET IT REST

Finish with a sprinkling of demerara sugar. When baking, make sure the fruit comes to a boil, as this will help the juices to thicken.

Resting the cobbler will allow time for the juices to properly thicken and ensure you don’t burn your mouth on the hot syrup.

For more pudding recipes, visit tesco.com/realfood

69

FOOD | KNOW-HOW

Leftovers

Carrots

We’re on a mission to help you make peace with your leftovers, one ingredient at a time

D

espite their relatively long shelf life, we still waste about £100m* worth of carrots every year in the UK. But it doesn’t have to be that way – they’re so cheap and versatile, it’s well worth finding out how you can enjoy them for longer.

WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *Source: WRAP

STORE THEM RIGHT Keep carrots in a perforated bag in the fridge. To give them an extra-long shelf life, wrap them in wet kitchen paper first. If you don’t need many, consider buying them loose so you’re not left with half a bag going limp at the bottom of the fridge.

MAKE THEM GO FURTHER Unless they’re very old, carrots can just be scrubbed rather than peeled. There are plenty of nutrients in the skin, so if you do peel them, try to remove as little as possible.

If your carrots do go limp or develop a white blush, trim off the ends and soak them in a bowl of iced water before using to rehydrate and crisp them up again.

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THOUSAND tonnes of carrots are wasted each year in the UK* 70

USE THEM UP SOFT RAW CARROTS

COOKED CARROTS

Roasted carrot & chickpea soup

Carrot, bacon & mustard mash

Roast carrots, onion, chickpeas and garlic in oil with thyme and seasoning until the chickpeas are crisp and the rest are soft. Transfer to a pan, reserving a handful of chickpeas, and add enough stock to just cover. Blitz until smooth; top with the crispy chickpeas to serve.

Fry bacon until crisp, then roughly chop and set aside. Boil potatoes until soft, then mash with leftover cooked carrots, butter, milk and some seasoning.

Stir in Dijon mustard, the bacon pieces and roughly chopped parsley to serve.

Pritt is celebrating its

50th Anniversary

Cheers to 50 years of bringing childrenâ&#x20AC;&#x2122;s creativity and imagination to life through the magic of crafting!

www.prittworld.com

Life hacks

The art of simple These practical ideas will make your day-to-day routine easier – and save you money at the same time!

W

e all dream of living a simpler existence, but the hectic pace of life can make you feel like you’re always chasing your tail. We chat to life hack experts Sara Damergi, presenter of the Lifehackers podcast (acast.com), and blogger Luci Hindmarsh from mumsmakelists.com about how you can streamline your life.

How to crack your weekly shop USE A MEAL PLAN Struggling to come up with family dinner ideas? Often find yourself with wilting vegetables in the fridge and you don’t know what to do with them?

Learn how to plan meals properly at tes.co/mealplanner.

5 FREE APPS TO...

GET ORGANISED AND BEAT THE BILLS MONEY DASHBOARD A budget planner that prevents you overspending, this shows you where your money’s going. You can manage all your online accounts and credit cards in one place with this app.

MONZO An app-only bank account that gives real-time alerts of the money you’re spending.

Great for setting monthly budgets, and you can only spend what’s on the card.

Good for using abroad.

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LASTPASS Store logins and passcodes in one place. Sign up for free or go Premium for £2.30 a month.

CHIP This handy app will help you calculate how much you are able to save each month – and can even put the cash aside for you.

EMMA Track debt and keep an eye on wasteful subscriptions.

Sign-up’s free, or pay £4.99 a month for a Pro Subscription.

MAKE A CHECKLIST Stick a notepad inside your food cupboard and add things to the list when you’ve run out.

Sara says, ‘If you’re doing an online shop, make sure your partner has the password so they can log in and update the basket when required.’

DOUBLE UP Save cupboard space by buying multipurpose products like Tesco Anti Bac Multi Purpose Lemon Cleaning Spray 500ml, 70p (£1.40/ltr), which can be used in kitchens and bathrooms.

Work out at home IF YOU’RE IN A FLAT Sara recommends Joe Wicks’ bodyweight workouts on YouTube. ‘He has HIIT workouts that are easy to follow, with low-impact ones so you’re not banging on the floor below.’

IF YOU ONLY HAVE 10 MINUTES Check out Pamela Reif’s 10 Min Booty Workout on YouTube.

You’ll soon have buns of steel.

IF YOU NEED MOTIVATION Download The Nike+ Training Club app: over 100 workouts, and celebrities to spur you on!

REAL LIVING | FAMILY

5 WAYS TO...

SORT YOUR WARDROBE CULL AND CULL AGAIN Before you put your clothes away at the end of each season, be ruthless: if you’re unlikely to wear it again, give it to charity.

PLAN YOUR OUTFITS Lay out your wardrobe on the bed to create outfits and make a list of any gaps.

Luci says, ‘Only buy items that work with clothes you’ve already got.’

GET THE BASICS RIGHT Sara says, ‘You don’t need to spend a fortune on basics, like an LBD or black trousers. Update with affordable accessories as the seasons change.’

THE 30-WEAR RULE Whatever you buy, make sure you’ll want to wear it at least 30 times. Good for you and the environment.

BE ORGANISED Colour-code items so you know where things are and where to put them away.

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REAL LIVING | FAMILY

Beat the school run blues Getting back into the school routine can be a shock to the system. Here’s how to stay on top of things in term time…

GET ORGANISED Plan your week with the FamilyWall app, where you can share To Do lists, grocery lists, messages, pictures and events with members of your family.

HOMEWORK HELP It’s not just kids who need help with their homework – adults do too! Download the free Photomath app for help with solving maths problems, checking homework and revising for exams.

MAKE A HOME FOR EVERYTHING Ask your kids to take letters from school out of their book bags as soon as they get home and put them in an allocated tray so they don’t get lost.

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TOP TIP Buy a small blackboard for your kitchen and write reminders on it

WORDS LEBBY EYRES PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

STAY ON TOP OF SNACKS Create healthy self-serve snack boxes in the fridge and the kitchen cupboard with ready-portioned food. If your kids are older, they can help themselves when they get a bit peckish and you’ll know exactly what they’re eating.

If the worst happens, I know that Dogs Trust will care for him.

When I’m not here to love him, I know that Dogs Trust will be.

Now I’ve got my free Canine Care Card, I have complete peace of mind. It guarantees that Dogs Trust will love and look after my dog if I pass away first. Dogs Trust is the UK’s largest dog welfare charity with 20 rehoming centres nationwide and they never put down a healthy dog.

Apply now for your FREE Canine Care Card.

020 7837 0006

Call: or email:

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Please quote “334202” or complete the coupon below.

This service is currently only available for residents of the UK, Ireland, Channel Islands & the Isle of Man.

Yes I’d like to apply for my free Canine Care Card (Please fill out in block capitals) Mr/Mrs/Miss/Ms/Other

Please send this coupon to:

Freepost RTJE-SXGL-BEEJ, Dogs Trust, Moulton House, 10 Pond Wood Close, Northampton, NN3 6DF (No stamp required.)

Address Postcode 334202 From time to time we would like to send you exciting updates about our work, products, services and how you can support us, including fundraising activities and research by post. If you’d rather not receive these mailings, please tick here In order to communicate with you more effectively, better understand your preferences and ability to support our work, we may analyse your data. We do share your information within the Dogs Trust Group; currently Dogs Trust Worldwide, Dogs Trust Ireland and Dogs Trust Promotions. To read our full privacy policy visit dogstrust.org.uk/privacy.

www.dogstrust.org.uk Registered Charity Numbers: 227523 & SC037843

Eco stories

Packaging: the lowdown

Tesco’s head of packaging, James Bull, tells us how plastic is being reduced in stores, and how you can help too

WHAT STEPS IS TESCO TAKING? We’re using the four Rs approach: Remove it where we can. Reduce where we can’t. Reuse more. Recycle what’s left. One initiative is that we no longer wrap our bedding in plastic. We want to remove the stress for customers and make responsible choices on their behalf.

HAVE YOU REALLY MADE F&F SWIMMING TRUNKS OUT OF PLASTIC BOTTLES? Yes! One way of recycling plastic is shredding it down back into a fibre. This can then be weaved into other things, such as polyester. We have introduced deposit bins in 88 of our bigger stores, where people can bring along clothes that can’t go to the charity shop but can be recycled.

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Ô

Sustainable packaging is top of everyone’s minds HOW CAN WE HELP TO REDUCE OUR USE OF SINGLE-USE PLASTIC? You can help by using (and reusing) any Bag For Life when you shop and bringing in your own reusable containers to stores, so that when you buy from the meat, cheese or fish counters you can put your produce in your own box.

REUSE The most positive form of packaging is something we can use again and again, like a Bag For Life or a water bottle.

WHAT ABOUT SOFT PLASTIC RECYCLING? We are exploring ways in which we can recycle soft plastic, such as cat food pouches, crisp packets and loaf of bread bags, which cannot be widely recycled. We are currently running trials in 10 Swindon stores, which are being well received by customers.

WHAT ARE YOUR PLANS? Our ambition is that all own-brand packaging is 100% recyclable by 2025.

We’re currently at 83%.

By the end of the year, we want to be at 90%. We’re also removing black plastic packaging, as it can not be recycled.

Ô

REMOVE As a result of removing the packaging from bedding, we’ve taken tonnes of plastic out of the supply chain.

Ô

WHAT ARE CUSTOMERS SAYING ABOUT PACKAGING? It’s not just grown-ups who want change – I get emails and letters from children too. They’re being educated about the environment, and families are becoming passionate about it. It’s really inspiring. The customer appetite to do things differently is definitely there.

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Ask the expert

Follow what Tesco are doing at tes.co/littlehelpsplan

REAL LIVING | COMMUNITY

WORDS RHONA MERCER PHOTOGRAPHY TOBY SCOTT PROP STYLING TAMZIN FERDINANDO

RECYCLE We’re recycling four million plastic bottles into our F&F swim shorts. Also, when customers bring back old Bag For Life bags, 85% of each one goes on to be recycled into a new one.

You said, we listened Ridiculous amount of plastic bags, clips and coat hangers from a dozen school shirts @tesco. Can’t you just fold them up? #plasticwaste @JournalistJill James says: ‘The whole F&F range is being challenged to reduce and remove as much plastic packaging as it possibly can. What we’re doing with bedding is a great example of the direction we’re going in.’

REDUCE By making F&F packaging thinner, we’ve reduced polythene use by 20.6 tonnes a year. That’s the equivalent of five male African elephants!

Little helps to make a big difference

Hi @tesco, how’s the plan of not wrapping all fruit and veg in plastic going? @RichardBattye James says: ‘We’re looking at ways to take more fruit and veg out of plastic, but we don’t want to increase food waste. We sometimes need to use plastic to protect product quality and freshness.’

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Focus on

LAUNDRY Up your laundr y game with our cost-cutting and eco-friendly washing hacks

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REAL LIVING | FAMILY

+ STAY-FRESH ESSENTIALS Invest in a stylish, lightweight laundry hamper (left) for your bedroom, to avoid dirty clothes piling up on your floor. And transport your laundry

WORDS KIM JONES PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

CLEAN YOUR MACHINE Regularly wipe the rubber door seal. Take out the detergent compartment and clean in warm soapy water.

Every six months, run a hot-temperature wash such as 60°C or 90°C with powder detergent but no laundry.

It’s also a good idea to use a washing machine cleaner to prevent limescale forming.

WEIGH IT UP Read your machine’s manual to check the maximum load recommendation for each programme. To save energy, load the maximum amount for the programme selected, but avoid overfilling your machine as your laundry won’t get washed properly.

A 1kg load is the equivalent of four men’s cotton shirts or one large bath sheet.

AIR-DRY LIKE A PRO If you have a rotary line outside, peg large items like towels and sheets towards the centre and smaller items on the outside so the breeze can reach all of your wash. Indoors,

hang smaller items at the bottom of an air dryer such as the Tesco 15m 3-Tier Airer With Flip-outs, £15, and larger items at the top where there’s more air circulating.

LESS IS MORE If your laundry isn’t heavily soiled, opt for the shortest cycle and lower the temperature to 30°C. You’ll be using around 40% less electricity, according to the Energy Saving Trust.

EASE UP ON IRONING Ironing heavily creased items can take an age and eats up electricity. To save time, take clothes out of the tumble dryer when slightly damp and they’ll be easier to iron. Plus, you’ll reduce your electricity bill!

Another tip is to do the ‘shake, peg and pull’ when hanging your laundry outside. Shake out clothes before pegging on the line, then hold the bottom and pull out the wrinkles.

PROTECT YOUR THREADS Washing can wear out your clothes, so turn them inside

from the machine to your washing line with ease with this durable plastic laundry basket. Curver Mystyle 55ltr Grey Hamper, £15; Silver Laundry Basket, £4

OPPOSITE PAGE Small Grey Wire Basket, £4; Lint Roller, £1; Dettol Washing Machine Cleaner 250ml, £3.50; Dettol Antibac Laundry Cleanser Cotton 1.5ltr, £4.50; Morphy Richards 300400 Equip Steam Iron, £20; Minky Optima Ironing Board, £25; Grey Velvet Hangers 20-pack, £10; Peg Basket with 48 Pegs, £3

out in the machine to protect the outer finish. Use mesh laundry bags for delicate lingerie and do up zips so they don’t snag other items.

TOP TUMBLE TIPS For energy efficiency, clean your tumble dryer filters after every use so they’re free from fluff. Also, avoid overloading the machine so hot air can circulate. Top tip: try tossing a dry tea towel into the load – the Good Housekeeping Institute found it reduced drying time by half an hour because the towel absorbs moisture from other items.

Remove the tea towel after about 15 minutes.

GO GREEN Eco-friendly washing products, free from harmful chemicals and pollutants, sometimes cost a little more but they help you do your bit for the environment. And if you look for brands that are effective at 30°C, you’ll save energy and money. Try Tesco Eco Active Non-Biological Aloe Vera Laundry Detergent 1.5ltr, £4.

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More choice in store 81

Who says toilet brushes can’t be stylish? Check out this Natural Stone Toilet Brush, £10, along with matching Soap Dispenser, £7, and Electric Toothbrush Holder, £8 (right).

Adding greenery to a bathroom is an afordable way to provide colour and interest. Try this Zebra Plant in Ceramic Pot, £8.

Instant makeover

TRANSFORM YOUR SPACE If your bathro om ne e ds a make over, a few on-trend a ccessories will give it an instant (and budget-friendly) up date

Ask the expert Rhona Mercer, acting deputy editor, says: I love the grey trend right now and the stylish grey and white checked storage boxes (right) are on my wish list, as is the gorgeous hanging mirror. Accent walls are having a moment and can transform a space on a budget. But choose muted tones to create an air of calm in your bathroom.

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This cheerful Bee Kind Plaque, £2, is an easy way to pretty-up a plain wall, and is a great reminder to look after our brilliant bees!

Freshen up your bathroom for just a couple of quid with this value Shower Curtain, £2 – it will give an instant facelift.

FOR YOU | HOME 1 1 To give the illusion of space, we love this Fox & Ivy Classic Vintage Hanging Mirror, £15

2

2 Store shower essentials in a Hanging Pocket Storage, £4 3 Go for neutralcoloured towels, like this Hand Towel, £4 4 The Croydex 3-tier bathroom storage rack, £16, keeps things tidy 5 This threepart Storage Box Set, £6, is a product junkie’s dream, and it matches the hanging pocket storage

4

The essentials: Calcot Manor Wooden Nail Brush, £2; Dr Salts Muscle Therapy Bath Salts 1kg, £7; Calcot Manor Scrub Mitt, £3.50; Body Puff, £1; Treaclemoon My Coconut Island Body Scrub 225ml, £3; Calcot Manor Papaya & Lemon Scrub 200ml, £4

WORDS RHONA MERCER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

3

This towel is made from a cotton that has been specially woven to get softer and fluffier after washing and tumble drying.

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More choice in store 83

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Moving home doesn’t have to be so stressful. Slater and Gordon let you know exactly where you are in the moving process, so you can be calm, in control and free to get on with your life.

For all life’s legal needs and with offices throughout the UK.

0800 884 0014 slatergordon.co.uk

Family Law Employment Law Conveyancing Defence Wills Disputes Personal Injury Medical Negligence

FOR YOU | GIVEAWAY

Prize draw

The me-time box We’re giving you the chance to win one of 10 beauty boxes with treats for your face, hair and nails 1 Maybelline New York Brow Satin Eyebrow Pencil in Medium Brown, £7, shapes, sculpts and fills in gaps.

1 3

2 Dash Detangling Handleless Hairbrush in Pink, £6, has soft pins to tackle those stubborn tangles.

3 Keep every hair in place with L’Oréal Paris Elnett Satin Supreme Hold Hairspray 400ml, £6.60.

4 2

4 Get gorgeous-looking skin with L’Oréal Paris C’est Magic Cream, £11, available in three shades.

5 Rimmel London Magnif’eyes Nude Edition, £9, triples up as eyeshadow, eyeliner and highlighter.

5

6 Maybelline New York Baby Lips Lip Balm in Cherry Me, £4, will keep your lips soft for hours.

6

7 Enhance your lashes to the max with L’Oréal Volume Million Lashes Mascara in Black, £11.

8 Maybelline New York Dream Matte Blush in Pink Sand, £5.50, will add a touch of colour to your cheeks.

8

PHOTOGRAPHY LUKE KIRWAN PROP STYLING INDIA JACKSON

9

9 Show your nails some love with Maybelline New York SuperStay 7 Days Nail Color in Nude Rose, £4.50.

7

For your chance to win The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opening date 00:01 on 28 August 2019. Closing date is 23:55 on 1 October 2019. Only one entry per household. Internet access required for entry. Ten winners randomly drawn. Ten prizes, each prize is a hamper box containing 1 x Maybelline New York Brow Satin Eyebrow Pencil in Medium Brown, 1 x Dash Detangling Handleless Hairbrush in Pink, 1 x L’Oréal Paris Elnett Satin Supreme Hold Hairspray 400ml, 1 x the winner’s choice of L’Oréal Paris C’est Magic CC Cream Anti-Redness 30ml or L’Oréal Paris C’est Magic BB Cream Light 30ml or L’Oréal Paris C’est Magic BB Cream Medium 30ml, 1 x Rimmel London Magnif’eyes Nude Edition, 1 x Maybelline New York Baby Lips Lip Balm in Cherry Me, 1 x L’Oréal Volume Million Lashes Mascara in Black, 1 x Maybelline New York Dream Matte Blush in Pink Sand, 1 x Maybelline New York SuperStay 7 Days Nail Color in Nude Rose. Products may differ in appearance from images shown. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Read the full terms and conditions at tes.co/beautyboxsept before entering.

To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxsept by 23:55 on 1 October 2019. Please read the full terms and conditions online before entering.

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Get cosy with the

comforting fragrances of Autumn

Now available in store and online.

FOR YOU | BEAUTY

Beauty hacks

Beauty multitaskers Too many products in your bathroom cupboard? Here’s how to strip back your beauty routine and save money

M

aking life easier is always a plus, so we were thrilled to hear about ‘skipcare’ – the practice of making fewer products work harder. As makeup artist Frances Prescott explains, ‘It’s about finding products that double up, so they do more than one job.’

Frances, along with lifestyle blogger Natalie Shirlaw (doesitwork.tv) and hairstylist Sam Hoad, tell us about their favourite multipurpose products.

2 Try an illuminator like Barry M Liquid Chrome Highlighter in Liquid Fortune, £7*. Add drops to foundation to create a more dewy base or dab onto cheekbones, eyelids and brows for an instant lift.

1 Massage in Pond’s Cold Cream, £4, to remove all traces of makeup, including waterproof mascara, and moisturise skin at the same time.

4

1

5

3 So Eco Powder Brush, £10, is a great do-it-all brush. Use it to dust and de-shine, or apply blusher, bronzer and highlighter.

In selected Tesco Extras only. Subject to availability

Frances Prescott

3

4 Collection Lasting Perfection Foundation, £6*, is an SPF20 6-in-1 foundation that primes, conceals, covers, smooths, protects and mattifies. It’s vegan-friendly too.

5 Rethink facial oils! They may seem expensive but you can use them to moisturise skin, tame frizzy hair and nourish cuticles. Try Garnier Organic Soothing Lavandin Smooth & Glow Facial Oil, £12.

*

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I I’m always on the lookout for a foundation that offers an SPF F

2

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FOR YOU | BEAUTY

6

6 Shampoo-conditioner combos often get a bad rep because they can make hair look lacklustre, but Pantene Pro-V 3 in 1 Classic Clean 450ml, £5, is packed with shineboosting ingredients.

7 Protect hair from heat damage and add some shine with TRESemmé Keratin Smooth Heat Protect Spray 200ml, £5.50.

‘

Natalie Shirlaw

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A protective styling spray that triples as a detangler, shine booster and frizz e fighter saves styling time

Sam Hoad

9 9 Cleansing with a cloth, such as super-soft Calcot Manor Double Sided Bamboo Face Cloth, £2, cuts down the need for an exfoliator, as it buffs skin as you go. It means you can say goodbye to cotton pads too.

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WORDS KARENA CALLEN PHOTOGRAPHY LUKE KIRWAN PROP STYLING INDIA JACKSON

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Soap bars aren’t just a good way to cut back on plastic – the right one can double up and be used to cleanse your face and body y

7

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8 For skin that’s soft and smooth, Dove Original Beauty Cream Bar 2 x 100g, £1.50, is ultra-hydrating and moisturises the skin as well as cleansing it.

AS SEEN ON TV

FOR YOU | FASHION

Star buy

THE ESSENTIAL MIDI SKIRT This versatile mustard pleated skir t works perfectly, whatever the occasion…

GREAT VALUE

£26 Midi skirt

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FOR YOU | FASHION

DAY AT THE OFFICE ADD A DENIM JACKET AND SOME ANKLE BOOTS FOR A SMART CASUAL LOOK Denim Jacket, £22; T-shirt, £7 white; Boots, £30 black; Bag, £22

DATE NIGHT ANIMAL PRINT SLINGBACKS AND A NECK SCARF GIVE INSTANT GLAMOUR Rib Roll Neck, £12 cream;

PHOTOGRAPHY ARTHUR WOODCROFT PROP STYLING VICTORIA SULLIVAN

Shoes, £19; Headscarf, £8.50; Earrings, £4

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WEEKEND VIBES TRAINERS AND A CHUNKY KNIT IS THE PERFECT AUTUMN COMBO Jumper, £18; Trainers, £16; Bag, £16

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More choice in store

ADVERTISEMENT PROMOTION

What to feed your cat Just like us, cats’ nutritional needs change over time – here’s a guide to feeding your cat the right food for its age Kitten Your cute kitten will grow 15 times faster than a human baby. Kittens have a tiny tummy, so it’s important to feed them smaller meals at regular intervals – cats naturally graze at food throughout the day. They are carnivores, and your kitten needs lots of protein and a complex balance of nutrients for healthy growth.

1+ years At a year old your active young cat is an adult and needs daily meals that include meat. Meat is a vital source of taurine, an essential nutrient that she needs to survive. She also needs the right amounts of essential fatty acids for her skin and coat, fibre for digestion, and vitamins and minerals for strong bones and teeth.

7+ years As your cat reaches middle age she should be full of vitality – but her nutritional needs will start changing.

Food fortified with vitamin E and minerals can help support a strong immune system. Keep an eye on her weight too; you may need to reduce portion sizes if your cat becomes less active.

THE RIGHT CHOICE Whiskas specially formulated meals give your cat the diet she needs at every age

11+ years As a senior cat she might start slowing down. If she’s refusing food it might be because she is struggling to digest it – and this could mean she will miss out on vital nutrients. She’ll benefit from nutritionally complete and balanced foods to help her eyesight and heart, and from wet food, as the moisture content can help keep her waterworks healthy.

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REAL LIVING | MONEY

Financial advice

How to be a happy shopper We look at why we impulse-buy, and how to break the cycle to make positive purchases

WORDS SARAH KENT PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE *Source: Loan website myjar.com

D

id you know that four in 10 of us turn to retail therapy to cheer ourselves up?* But as much as we love to treat ourselves, how can we stop buying things we don’t need?

Cait Flanders, author of The Year of Less, admits she was once an ‘emotional consumer’.

She spent more than she earned on impulse purchases, and soon found herself thousands of pounds in debt, leading to a yearlong self-imposed shopping ban.

Here, Cait and Cass Bailey, author of the award-winning blog The Diary of a Frugal Family, share their tips on how to keep the lid on spending…

how many hours you’d have to work to pay for it,’ Cass advises.

‘That’s often enough to put me off.’

BEWARE SHORT-TERM HIGHS ‘There’s a moment of happiness, when you bring a new thing home, but it doesn’t last,’ says Cait. The brain’s release of chemicals like dopamine as a reward is responsible for this short-lived sensation, which can feel addictive. Cait also links her impulse spending to self-esteem: ‘I bought things because I thought it would make me better or more interesting.’

FEEL NO SHAME Despite warning against impulse buys, Cait says we shouldn’t feel bad about what we spend. ‘When we add shame and guilt to our emotions, it makes things worse.

What is important is being aware of why we’re spending.’ Once you’ve considered a purchase and decided you really need it, you’ll feel good about it for a long time, not just in the moment.

CONSIDER PURCHASES ‘When you’re thinking of buying something, write down how much it costs. Pay attention to how you’re feeling too – did you have a bad day at work, are your kids driving you up the wall, are you sad?’ says Cait. This helps you decide if you’re buying it for the right reasons. ‘Work out

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100%

NTEE* • Q

Print your memories.

NTEE* • Q

INKJET Printer Cartridges I T Y G UA E292 E Remanufacture Re re d In Ink Cartridge

For use in Fo Ep Epson inkjet pr printers SC526242 SC

Don’t forget to recycle your empty inkjet cartridges and earn up to...

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Clubcard points

Pick up your FREEPOST envelope in store To check if your cartridge qualifies and to confirm the number of Clubcard Points available, please visit

www.therecyclingfactory.com/tesco

Available at

FOR YOU | GIVEAWAY

Prize draw

WIN A HOLIDAY You could win a dazzling week in Hollywood, including a grand tour of L A for two with Judy

T

o celebrate the release of Judy, starring Renée Zellweger as Hollywood icon Judy Garland, we’re sending one lucky winner and their guest to the heart of Tinseltown.

Judy, in cinemas nationwide from 4 October, is the moving true story of ‘the world’s greatest entertainer’. Set in 1968, 30 years after Garland shot to fame in The Wizard of Oz, Judy battles heartache

to perform a spectacular sellout run of concerts in London.

The winner of this fantastic prize will be able to walk in the footsteps of Garland at the height of her fame, with a fantastic seven-night stay at the amazing four-star Loews Hollywood Hotel. You can relax in the sun by the rooftop pool, with the Hollywood sign in view, then head out and explore all the sights on a Deluxe Grand City Tour of LA.

For your chance to win …visit tes.co/hollywood and fill in the entry form by 23:55 on 1 October 2019

The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 28 August 2019. Closing date 23:55 on 1 October 2019. Only one entry per household. Internet access required for entry. One winner randomly drawn. The prize is for two adults (one adult must be 21+) staying seven nights at the four-star Loews Hollywood Hotel, LA, California, USA, sharing a standard twin or double room on a room only basis. Prize includes return economy flights from London Heathrow to Los Angeles International Airport, taxes, one piece of hold baggage per person (up to 20kg), return shared airport to hotel transfers, half-day morning Deluxe Grand City Tour of LA and $100USD provided on a pre-paid card. Prize must be taken by 30 June 2020, excluding 23-31 December 2019, 6-17 April 2020 and 25-29 May 2020 and is subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA. Please read the full terms and conditions online at tes.co/hollywood before entering.

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FOOD | WEEKEND

Treat time

Oh, go on then Ready in just 10 minutes, these sweet little pots will hit the spot

Banoffee yogurt pots Serves 6 Takes 10 mins Cost per serve 51p

Each serving contains Energy

1148kJ 273kcal 14%

Fat

Saturates

Sugars

Salt

13g 8g 30g 0.3g 18% 39% 34% 5%

of the reference intake. See page 8.

Carbohydrate 36g Protein 5g Fibre 1g

RECIPE ANNA Oâ&#x20AC;&#x2122;SHEA PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LUCY JESSOP PROP STYLING JENNY IGGLEDEN

Mix a 500g pot Greek-style yogurt with 3 tbsp clear honey and 2 tsp vanilla extract to combine, then divide half between 6 small glasses or bowls. Top each with 1 tbsp Tesco

Finest salted caramel sauce, then divide 3 sliced ripe bananas between the glasses. Spoon over the remaining yogurt and top with 60g toffee popcorn. Drizzle over a little more caramel sauce and sprinkle with 10g grated dark chocolate to serve, if you like.

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