Tesco Magazine - April 2019 by Tesco magazine

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34 BRILLIANT RECIPES

APRIL 2019

HAPPY EASTER The tastiest roast, original bakes and fun ideas for the holidays

MAKE IT CRACK ON! From the ultimate scrambled eggs to a chocolate treat – we’re all about the eggs!

Chocolate & caramel Easter sundae

CRAFTS FOR KIDS • SPRING FASHION • OUTDOOR IDEAS

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One of my favourite childhood memories is

For more information about responsible drinking, visit www.drinkaware.co.uk

of a particularly mild Easter weekend when I was about eight years old. We had the best-ever hunt for what I remember as being hundreds of foil-covered chocolate eggs, glistening among fresh, damp grass. OK, there probably weren’t hundreds, but it was that sense of excitement around an abundance of chocolate that made Easter ÛÔ

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Join the conversation

ã¨«Û ÷ ¨É É» ã

– from the classic dark and silky chocolate mousse recipe on p25, to the cutest in-store characters (Bruce the Bunny, p32, is my favourite) to add to your garden hunt. I’ll admit: there’s more to Easter than chocolate and, among many of those things, it’s about getting the family together for a delicious spring roast. Take your pick from our ¢ ã

Ûãè

Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco facebook.com/tesco Visit soundcloud.com/tesco-magazine, for an audio version of selected features For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

» Á and Greek-inspired sides, p36. The

no-cook tzatziki and beetroot starter looks stunning and is so easy to make. Or if salmon is more your thing, our all-in-one salmon roast, with its bright green asparagus and pink onions, p44, will make a gorgeous showstopper. However you choose to celebrate, I wish you a lovely Easter!

Lauren Rose-Smith, EDITOR

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Content director Caroline Gosney 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 Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Louise Burfitt, Nina Christopher, Liz Honour, Rachel Linstead TESCO Head of content Al Berry Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign managers Lucy Alborough, Christopher Kent. For all Tesco magazine advertising enquiries, please contact tescomagazine@dunnhumby.com.

Egg Hunt B a s ke t, £ 3

CONTENTS

FOOD

52 STEP-BY-STEP

8 OUR RECIPES

Who can resist our moreish hot cross bun doughnuts?

Every recipe in this issue, in one handy glance

54 ALL ABOUT EGGS

Your pics, posts and emails

13 FOOD

Choosing and using (non-chocolate) eggs

29 THIS MONTH

57 THE HUNT IS OVER!

Your Easter heroes, plus other April best buys

Easter eggs with hidden surprises, only at Tesco

84 GET CREATIVE

COVER RECIPE JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

Bank Holiday joy starts here, with a twist on a traditional carrot cake

LIVING

16 IN SEASON Fabulously fresh ideas to celebrate spring’s harvest

23 EASTER DRINKS SORTED Winning wine pairings for your special dinner

Fun Easter-inspired crafts Vegan lemon & coconut tartlets from Derek Sarno

88 SPRING FORWARD Must-have new-season fashion from F&F

63 LET’S DO BRUNCH Jamie Oliver’s sweet and savoury ideas to kick-start your day in a healthy way

More on choosing and cooking with chocolate

67 FREE FRUIT FOR KIDS…

36 THE MAIN EVENT

…is clearly hitting the spot in Tesco stores nationwide

91 THE BARE NECESSITIES Expert tips for speedy, ã«ó ¨ « ÁÉó »

93 THE ME-TIME BOX Win a bundle of goodies

95 GREEN THINKING 69 EVERYDAY EASY A week’s worth of budgetfriendly family dinners

43 MAKE A CHANGE Three more ideas for an alternative Easter feast

Go bold with these cute Easter crafts on p84

59 LIVING ON THE VEG

24 LOVE CHOCOLATE

»« «ÉèÛ»÷ « Âã Mediterranean-inspired three-course Easter lunch

10 JOIN THE CONVERSATION

What Tesco is doing to help the environment

Win one of 10 boxes of treats – see p93

97 INTO THE WILD 74 FIND YOUR BALANCE Your handy guide to portion sizes – literally!

47 ROAST WINNERS

Get outside to discover Â Â¶É÷ ô«» Éô Û

Gorgeous cookware

77 5 INGREDIENT

101 HOW MUCH SHOULD I SAVE?

48 THE BIG BAKE

Quick dinners made using a handful of ingredients

This and other common money questions answered

Impress a crowd with our giant cinnamon bun to share

79 DINNER FOR TWO

102 ASK THE EXPERT

Low-calorie inspiration

t ã Ûã ãÂ ÛÛ ÔÔÛ

50 BECOME A BETTER BAKER

106 OH-GO-ON-THEN

105 PRIZE DRAW

Baking tips… and some of the kit that will help you

Our Easter sundae is designed to share

Win a family villa holiday worth up to £5,000

Giant version of an Easter classic? Yes please ! See p48

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.

RECIPE INDEX

Get cooking All the re cip es in this issue Everything you need to know about cooking with chocolate!

16 Starters, sides & sauces Beetroot with herby tzatziki 37 Charred pak choi 20 Rhubarb & red onion relish 19 Rosemary, lemon & roasted garlic butter 18 ]Ô «Â£ ÂÛ Ô Û ô«ã¨ ¢ ã 38 Tomato & oregano potato bake 39

Breakfasts Blueberry & coconut porridge 16 & è«ã ÛÁÉÉã¨« ¸¢ Ûã Éô» 65 ]¨ ¸Û¨è¸ 64

Poultry Chicken & mushroom hotpot 69 Coriander & lime cucumber salad with chicken 17 Jerk chicken enchiladas 77 Piri-piri chicken liver wraps 80

25 Meat Braised pea, lettuce & ham tagliatelle 80 Roasted leg of lamb stuffed with feta, olives & pistachios 38 ]Ô ÷ cè ¸«Û¨ Ô«ûû Û 71 ]Ô« É Ûã ÔÉ ¸ ô«ã¨ ¨è Û è 46

Fish & seafood Colcannon fish pie 70 KÂ ã ÷ É Ûã Û »ÁÉÂ ô«ã¨ spring veg 44 Roasted salmon with lentils & asparagus 80 ]Ô «Â£ ¢«Û¨ ¨É «ûÉ ÛÉèÔ 77

Vegetarian Baked butter bean & sundried tomato burgers 73

Pepper & aubergine baklava 44 Roast gnocchi with veg & spinach pesto 72 ]Ô« Ûãè¢¢ ãÉÁ ãÉ Û 80

Sweet treats Baked fig, honey & walnut cheesecake 41 Carrot, pistachio & maple bundt cake 14 Chocolate & caramel Easter sundae 106 Classic chocolate mousse 25 Giant cinnamon bun 48 Hot cross bun doughnuts 52 Lemon & coconut tartlets 59 Lemon posset 35 Peanut butter & chocolate thumbprint cookies 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 Â ¢ Éû Â «Â »è «Â£ ô Â ÉÉ¸ «Â£ « ÂãÛ Ûè ¨ Û Á ã Û¨ Â ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» ÉÉ¸ ã¨É Éè£¨»÷ èÂã«» ã¨ ¶è« Û èÂ » &É ã«ÔÛ ÉÂ Ô Éã ã«Â£ ÷Éè Û »¢ Â ÷Éè Á ã Â Û¨ ¢ Y «Ô Û Á ¸ use no animal products, ¢ Á«»÷ ô¨ Â Ô Ô «Â£ ô Á ã Â ÔÉè»ã ÷ ó«Û«ã ã¨ &ÉÉ ] ¢ ã÷ Ô £ ã ã Û É ÉÁ »¢ÉÉ Y «Ô Û Á ¸ use no milk-containing ingredients. Recipes marked èÛ ÂÉ £»èã Â ÉÂã «Â«Â£ «Â£ « ÂãÛ V É è ã «Â£ « ÂãÛ Ûè ¶ ã ãÉ «Â »è «Â£ Á ã Û¨ ££Û Â « ÷ Y «Ô Û Á ¸ 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 nut-free. ÉÛã Ô Û ó «Û Â Ûã«Á ã » è» ã ÷ «Â£ èÔ ã¨ ÉÂ»«Â ÉÛã É¢ ã¨ «Â£ « ÂãÛ ã ã¨ ã«Á É¢ £É«Â£ ãÉ Ô ÛÛ Â «ó« «Â£ ÷ ã¨ ÂèÁ É¢ Û ó«Â£Û V « Û Ûè ¶ ã ãÉ ¨ Â£ » É¨É» Ô « Û Á ÷ ó ÷ «Â ] Éã» Â è ãÉ D«Â«ÁèÁ hÂ«ã V « » £«Û» ã«ÉÂ &É «Â¢É Á ã«ÉÂ ÉÂ ¢ Â «Âã ¸ Û ó«Û«ã »¢ÉÉ ã Û É ÉÁ è ã »«Ûã ô¨ ã «Û ¨ »ã¨÷ ¨ãÁ» Kè «Ô Û Û¨Éè» ã Â Û Ô ã É¢ ó « Â » Â « ã Â ¨ »ã¨÷ »«¢ Ûã÷» »» Âèã «ã«ÉÂ » «Â¢É Á ã«ÉÂ «ÛÔ» ÷ ÉÂ Éè «Ô Û «Û ¨ ¸ ÷ Öè »« Âèã «ã«ÉÂ«Ûã t £ ã ã¨ ã ô èÂ » ãÉ respond to individual nutritional queries. Information is correct at the time of going to press.

Evelliquas il ium great velia sae et, utempor a ditissi del mod et, conet vel evelis Find loads more recipes at tesco.com/realfood

INBOX

JOIN THE

conversation We want to hear from you – get in touch with your stories and snaps

@Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

We love to see what you’ve been making!

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Star letter IT’S NOT BORING

Thanks for your refreshing article Why a bit of boredom is good for kids (February). As a busy mum of four, I feel the constant pressure to entertain my kids with exciting days out, educational trips and organised playdates. For once, here’s an article that reminds us it’s important for children to have time and space to explore, creating their own games and ideas using everyday objects. Wonderful guilt-free, inexpensive parenting advice. Georgina, Cornwall

GIVING AND GETTING BACK Thank you for the feature Your community needs you! (February). I’d been feeling a bit lonely and detached since moving to a new city a few months ago; this has opened my eyes to different ways I can become involved and connected, and help others at the same time. I’m feeling more positive already. Laura, Belfast

PUT AWAY THAT FRYING PAN No-cook snacks (February) was a fabulous idea: what better way to get children to eat more fruit than by making ‘doughnuts’ of it. These creative doughnut snacks are fun to eat and perfect for kids and adults! I’m a busy working mum; I don’t always have time to wait for food to cook or bake. Simplicity is everything and these no-cook snacks are just the ticket. Michaela, Liverpool

A NEW FAMILY TRADITION Pizzas are tasty and fun but I had never considered anything but buying them in store until I read your excellent and straightforward feature Make your own (February). I was motivated to try, and with two eager children beside me, we did it. Now we’ve decided to have a make-your-own pizza night once a week. It’s an ideal family meal/activity and we all love the process of prepping, making, baking and eating. Thanks for the great idea and the help! Ilana, London Letters may be edited for length and clarity. *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. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by ÉÂ D ÷ ¢É ¨ Â ãÉ ô«Â 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 D ÷ D ¸«Â£ Ôè ¨ Û ¢ Û¨ Û ã¨ ¢«ó ÷ öÔ« ÷ Ô «É '«¢ã Û ó »è » Â should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Find all our recipes at tesco.com/realfood

We fell in love with the tiramisu pancakes from February’s cover! Kelly & Sven, via email

]ãè èãã Âèã D enough for tonight and 2 lunches in the week @fuchsiahavok

Yesterday I made @tescofood avocado and poppy seed cake (turning it vegan). It didn’t disappoint @skye_tattoo

Get in touch and win! Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**. email tesco.mag@cedarcom.co.uk write Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW

RYE GOODNESS* IN EVERY BITE

RYVITA ARE PROUD SPONSORS OF THE RACE FOR LIFE. TO FIND OUT MORE VISIT RYVITA.CO.UK/RACEFORLIFE

*RYVITA CRUNCHY RYE BREADS ARE HIGH IN RYE FIBRE >6G/100G . RYE FIBRE CONTRIBUTES TO NORMAL BOWEL FUNCTION WHEN CONSUMED AS PART OF A BALANCED DIET AND HEALTHY LIFESTYLE. 10P FROM THE SALE OF THIS PRODUCT WILL BE PAID TO CANCER RESEARCH UK. CANCER RESEARCH UK IS A REGISTERED CHARITY IN ENGLAND AND WALES NO.1089464 , SCOTLAND NO.SC041666 AND THE ISLE OF MAN 1103 . VISIT WWW.RYVITA.CO.UK/CRUKT&CS FOR FULL T&CS. PROMOTER: THE JORDANS & RYVITA COMPANY

FOR A

DELICIOUS

BANOFFEE

PIE THIS

EASTER MADE BY YOU lebrating Ce

120 120 year year

lebrating Ce

This homemade banoffee pie is one of our favourite desserts here at Carnation. This is our classic recipe using Carnation Condensed Milk to make a golden caramel. It’s an impressive party piece and an ever-popular dessert, but it’s also easy to make. Ingredients

Serves: 12

For the base: 100g butter, melted 225g light digestive biscuits, crushed For the caramel: 75g butter 75g dark brown soft sugar 397g can Carnation Condensed Milk For the top: 2 medium bananas 150ml carton whipping cream, lightly whipped chocolate shavings or cocoa powder to decorate You will also need... 20cm loose-bottomed cake tin, greased

Preparation time: 10 minutes Cook time: 10 minutes 1. Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.

2. Place 75g butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the Each slice (1/12 pie) contains: softly whipped cream and spoon over the base. Energy Fat Saturates Sugars Salt Decorate with the remaining bananas and finish 1666kJ with chocolate shavings or cocoa powder 22.8g 13.9g 33.1g 0.38g 399kcal to decorate. 20%

For allergens, always check the ingredients list of each product used. Recipe contains gluten and milk.

33%

70%

37%

of an adult’s Reference Intake (RI)* Energy per 100g: 1623 kJ / 389 kcal *Reference Intake of an average adult (8400kJ/2000kcal) Portions should be adjusted for children of different ages.

FOOD Recipes

T ips

Skills

BANK HOLIDAY JOY •Easter lunch with a twist •Bakes ma de for sharing • G reat ideas with cho colate

MAKE IT! Shake up tradition and bake this carrot, pistachio and maple bundt cake – a modern take on a classic carrot cake. 13

EASTER BAKING

RECIPE ELLA TARN PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

C A RRO T, P I S TAC H I O & MAPLE BUNDT CAKE

Serves 14 freeze un-iced cake Takes 1 hr 10 mins plus cooling Cost per serve 59p butter, for greasing 180g shelled pistachios £ Ô» «Â Éè 1 tsp baking powder Ω tsp bicarbonate of soda 2 tsp mixed spice 2 tsp ground cinnamon 1 tsp ground ginger ãÛÔ Â Û »ã 1 orange, zested Á» ÛèÂ Éô É«» 280g light muscovado sugar 4 large eggs, lightly beaten 300g carrots (about 3 medium carrots), peeled and coarsely grated For the topping 3Ω tbsp maple syrup 100g soft cheese 100ml double cream

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 2.4ltr bundt tin liberally with butter, making sure you cover every part of the inside. 2 Coarsely chop 150g of the pistachios, or pulse in a food processor. Mix the Éè ¸«Â£ ÔÉô « ÛÔ« Û salt and most of the orange zest in a large bowl and set aside.

3 In another bowl, whisk the oil, sugar and eggs together until well combined, then stir in the grated carrot. Make a well in the dry ingredients and pour in the carrot mixture, whisking until the mixture is just combined. Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins before carefully turning out onto a wire rack and setting aside to cool completely. 4 Meanwhile, put the remaining 30g pistachios in a small baking dish, toss with Ω tbsp of the maple syrup and bake for 2-3 mins until sticky and just toasted but not brown. Tip onto a plate and, once cool, roughly chop. 5 Put the remaining maple syrup in a mixing bowl with the soft cheese and double cream and whisk until it just holds its shape. Swirl the frosting over the cake using the back of a spoon, and scatter over the candied pistachios and remaining orange zest to serve. Will keep in an airtight container in the fridge for up to 2 days. Each serving contains Energy

2177kJ 522kcal 26%

Fat

Saturates

Sugars

Salt

37g 8g 25g 0.5g 52% 41% 28% 8%

of the reference intake. See page 8. Carbohydrate 44g Protein 8g Fibre 4g

IN SEASON Welcome in the spring with these fabulously fresh ideas Supersweet blueberries Supersweet blueberries are generally available in April and May and are grown in southern Spain, Morocco and Portugal. They are twice the size of other blueberry varieties, and named for their intensely sweet flavour. Blueberries hold their shape in cooking, so work well in muffins, tarts and pancakes.

• •

B L U E B E RRY & C O C O N U T P O RRI D G E Serves 4 Takes 15 mins Cost per serve £1.32 150g porridge oats 400g tin lighter coconut milk 1 tsp vanilla extract 2 tbsp maple syrup 200g pack blueberries 1 lime, zested and juiced £ ¢ Û¨ Á«Âã » ó Û Â »÷ ¨ÉÔÔ plus leaves to serve (optional)

1 Put the oats, lighter coconut milk, vanilla and a pinch of salt in a saucepan. Fill the empty tin with water and add to the pan. Simmer over a low heat for 4-6 mins, stirring, until you get a thick, creamy porridge. Stir in 1 tbsp maple syrup and half the blueberries, and simmer for 2-3 mins until the porridge is marbled with purple. 2 Put the remaining blueberries in a bowl and crush lightly with a spoon. Stir in the lime zest and juice, chopped mint and remaining maple syrup. Serve the porridge with the blueberries and extra mint leaves, if you like. Each serving contains Energy

1084kJ 261kcal 13%

Fat

Saturates

Sugars

Salt

9g 6g 10g 0.4g 13% 29% 12% 6%

of the reference intake. See page 8. Carbohydrate 41g Protein 5g Fibre 4g Low in sugar; low in salt

For more delicious blueberry recipes, visit tesco.com/realfood

COOK’S TIP Swap in Free From oats to make this gluten free.

APRIL HARVEST

Cucumber Cucumbers belong to the same family as melon, squashes and courgettes. First cultivated in India more than 3,000 years ago, they are one of the oldest plants grown for eating. For a Scandi-inspired pickle, soak 1 cucumber, cut into ribbons, in 1 tbsp vinegar and 1 tsp sugar; mix in fresh dill. Enjoy on rye bread with smoked fish.

• •

C O RI A N D E R & L I M E C U C U M B E R SALAD WITH CHICKEN Serves Ƃ Takes 35 mins Cost per serve £2.17

1 Preheat the oven to gas 6, 200°C, fan 180°C. Whisk the oil, chilli and lime juice in a bowl with some seasoning. Put the chicken on a square of foil and pour over 1 tbsp of the dressing. Wrap the parcel tightly, transfer to a baking tray and bake for 20-25 mins until the chicken is cooked through when cut through the thickest part. 2 Meanwhile, put the cucumber ribbons in a sieve over a bowl and toss with a pinch of salt. Leave to drain for 10 mins. Pat dry with kitchen paper. 3 Stir the coriander into the reserved dressing and toss with the cucumber. Slice the chicken and add to the salad. Scatter with the feta and almonds, and Û ó ô«ã¨ Ô«ãã É ã Û «¢ ÷Éè »«¸

COOK’S TIP You can use leftover cooked chicken instead. Toss 200g cooked shredded chicken in the dressing before serving with the salad.

Each serving contains

1Ω tbsp olive oil ¨«»»« Û Â Â »÷ « 1 lime, juiced £ Ô ¸ Û¸«Â» ÛÛ ¨« ¸ Â Ûã »» ãÛ 1 large cucumber, halved and peeled into ribbons, core discarded £ ¢ Û¨ É « Â Â »÷ ¨ÉÔÔ 30g feta, crumbled ã ÛÔ ãÉ Ûã ¸ »ÁÉÂ Û Ô«ãã ÛÉ ã Û ãÉ Ûã to serve (optional)

Energy

1448kJ 346kcal 17%

Fat

Saturates

18g 5g 26% 23%

Sugars

Salt

3g 3%

1.0g 17%

of the reference intake. See page 8. Carbohydrate 3g Protein 42g Fibre 2g 1 of your 5-a-day; high in protein; source of vitamin B3; source of phosphorus

For more great cucumber recipes, visit tesco.com/realfood

Rosemary Native to the Mediterranean, rosemary is a fragrant staple of the region’s cuisines. The herb has long been associated with remembrance: Greek academics are thought to have braided rosemary into their hair during study to improve their memories. Rosemary can be purchased fresh or dried. Fresh whole sprigs can be roasted alongside meat or vegetables. The dried version has a powerful punch - as a rule, substitute 1 tbsp fresh rosemary with 1 tsp dried.

•

RO S E M A RY, L E M O N & ROA S T E D G A RL I C B U T T E R Makes 190g (about 12 portions) Takes 40 mins plus cooling Cost per serve 15p 1 small garlic bulb (about 50g) 1 tsp olive oil 150g butter, softened £ ¢ Û¨ ÉÛ Á ÷ » ó Û ó ÷ Â »÷ chopped 1 lemon, zested, plus 1 tbsp juice

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the garlic bulb on a square piece of foil with the oil and some seasoning. Scrunch into a parcel and roast for 25-30 mins until really soft when pressed. Set aside to cool completely. 2 Meanwhile, use a fork to mash the butter, rosemary and lemon zest and juice together in a bowl. Season generously. 3 Once the garlic is cool enough to handle, squeeze out the soft cloves from the papery cases. Mash into the butter and spoon onto a sheet of »«Â£ »Á t Ô Â ÁÉè» «ÂãÉ sausage shape, then twist the ends to seal. Chill for up to 3 days until ready to serve – on fresh bread, in mashed potatoes, or melted into the pan when ¢ ÷«Â£ Û¨ É Ûã ¸ Each portion contains Energy

430kJ 104kcal 5%

Fat

Saturates

11g 6g 16% 32%

Sugars

Salt

0g 0%

0.2g 3%

of the reference intake. See page 8. Carbohydrate 1g Protein 1g Fibre 0g

For more rosemary recipes, visit tesco.com/realfood

COOK’S TIP You can roast the garlic up to 2 days ahead. Keep wrapped in the foil in the fridge until you are ready to blend.

APRIL HARVEST

*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.

Forced rhubarb ‘Forcing’ the plant involves growing the rhubarb in the dark, which causes it to grow quickly in search of light. Traditionally grown in Yorkshire’s Rhubarb Triangle, the crop is also grown in Norfolk, Kent and West Sussex. ‘Forcing’ happened by accident in 1817, when plants at a London garden were accidentally covered with soil. The resulting shoots were found to have a superior quality and flavour. Rhubarb is very tart and benefits from sweetening. Stewed with orange juice, ginger and a little sugar, it’s delicious with yogurt.

•

RH U B A RB & RE D O N I O N RE L I S H Makes 3 x 200g jars (about 650ml*) Takes 45 mins Cost per serve 11p 2 x 400g packs rhubarb, trimmed and cut into 3cm chunks ÉÂ«ÉÂÛ Â »÷ Û»« 200g light brown soft sugar 200ml cider vinegar 1 star anise 1 small cinnamon stick 10 black peppercorns 3 bay leaves

1 Put half the rhubarb in a heavybased pan with all the other ingredients. Simmer over a high heat

for 20-25 mins, stirring occasionally, until the all the liquid has evaporated and the relish is thick and jammy. The rhubarb will break down completely. Remove the whole spices, if you like. 2 Stir in the remaining rhubarb, reduce the heat to medium and cook for a further 10 mins until the rhubarb is soft but retains its shape. Stir frequently to prevent it catching. Cool completely and chill for up to 4 days, or transfer the hot relish to sterilised jars** to keep, sealed, for up to 3 months. Each tbsp contains Energy

Fat

Saturates

Sugars

Salt

59kJ 14kcal 1%

0g 0%

3g 4%

0.0g 0%

of the reference intake. See page 8. Carbohydrate 4g Protein 0g Fibre 0g

COOK’S TIP

To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Enjoy with cheese, add to sandwiches, or serve alongside pork chops and sausages.

For more rhubarb recipes, visit tesco.com/realfood

APRIL HARVEST

Pak choi This member of the cabbage family, sometimes called bok choy, is popular in Chinese cooking. Pak choi’s spoon-shaped leaves grow on thick, pearly-white stalks. Both stems and leaves are edible, but when cooking make sure to add the stalks a little earlier, as the leaves need less time to cook. Store pak choi in a perforated bag in the fridge and do not wash until ready to use, as this will cause the leaves to deteriorate. With a flavour somewhere between cabbage and spinach, it makes a great addition to noodle soups.

•

C H A RRE D PA K C H O I

WORDS LOUISE BURFITT RECIPES ANNA O’SHEA PHOTOGRAPHY ALEX LUCK FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

Serves 4 as a side Takes 20 mins Cost per serve 83p

500g pak choi (about 4), halved, or quartered if large 1Ω tbsp vegetable oil 2 tbsp hoisin sauce 1 tsp sesame oil 2 tsp rice vinegar or sherry vinegar 1 tbsp sesame seeds, toasted ÛÔ «Â£ ÉÂ«ÉÂÛ Â »÷ Û»«

1 Blanch the pak choi in a large pan of boiling water for 1-2 mins until the white stalks just start to soften. Drain well, pat lightly with kitchen paper and toss with the vegetable oil and some seasoning. 2 Heat a griddle pan over a high heat until very hot. Mix the hoisin sauce, sesame oil and vinegar in a small bowl. Add 1 tbsp water if the dressing is very thick. 3 Put the pak choi, cut-side down, in the pan and cook, without moving, for 2-3 mins each side until smoky and charred, and the stems are tender when pierced with a knife. Transfer to a serving plate and drizzle over the dressing. Sprinkle over the sesame seeds and spring onions to serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

418kJ 101kcal 5%

7g 10%

1g 6%

4g 4%

0.6g 10%

of the reference intake. See page 8. Carbohydrate 6g Protein 3g Fibre 1g 1 of your 5-a-day; high in folate; source of vitamin C

For more pak choi recipes, visit tesco.com/realfood

Rebrewed from head to hop.

New

Introducing the New Carlsberg Danish Pilsner. NEW Brew NEW Taste NEW Snap Pack,with no plastic rings. Still iconically Danish.

Available at selected

stores

WINE

EASTER DRINKS SORTED Find your new favourite pairings with our ãÉÔ ¢ÉÉ Â «Â¸ Á ã ¨ Û ¢É Ûã

FOR FISH AND CHICKEN DISHES t¨«ã ô«Â «ÉÂ ÉÛ ¸ÂÉô that a good Soave is as versatile as it is delicious. This Tesco Finest Soave Classico, £7.50, is refreshing yet rich, and it will go with lots of spring dishes, Ô ã« è» »÷ ¨« ¸ Â Â Û¨ It can even stand up to a hotpot Â¶É÷ «ã ô«ã¨ Éè ¨« ¸ Â mushroom hotpot on p69.

WORDS JO WOODERSON PHOTOGRAPHY TOM REGESTER PROP STYLING LUIS PERAL

TO GET THE PARTY STARTED If you’re going to indulge at Easter, Á ¸ «ã öã ÛÔ « » and go for a fruity rosé Champagne. Pair Tesco Finest Premier Cru Rosé Champagne, £23, with our beetroot Â ãû ãû«¸« Ûã ã ÉÂ Ô ãÉ £ ã ÷Éè Easter Sunday feast É ãÉ » ÛÛ÷ Ûã ã Or save it for pudding, especially if you’re having something fruity.

FOR THE HEARTY LAMB ROAST Before you reach for the Rioja to go with your roast lamb, have you considered Malbec? With ripe bursts É¢ ¢ è«ã Â ÛÉ¢ã Â«Û¨ ô ã¨«Â¸ «ã Á ¸ Û refreshing change. Try Cuchillo Argentinian Malbec, £8. But if you’re a diehard Rioja fan, plump for Campaneo Old Vines Tempranillo, £5.50. Made from the same grape variety commonly used to Á ¸ Y«É¶ ã¨«Û ô«Â ¨ Û «ã »» ÛÁÉÉã¨ ô«ã¨ ¨«Âã É¢ spice, and brimming with raspberry and cherry fruit. >Éó »÷ ô«ã¨ Éè ¢ ã Ûãè » £ É¢ » Á ÉÂ Ô Ÿ V «

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Love

chocolate É É èÛ «Â c Û É ¨É É» ã ¢ ÉÁ Y «Â¢É Ûã »»« Â ã«¢« Á ¸ ã¨ ÁÉÛã É¢ «ã ô«ã¨ Éè 24

«Û ÂÉô ÛÉè ™ farms. Why not «Ô Û Â ã«ÔÛ

CHOCOLATE SPECIAL

COOK’S TIP For the ideal warm water temperature, mix one-third boiling water with two-thirds cold water.

C L A S S I C C H O C O L AT E M O U S S E Makes 4 Takes 25 mins plus overnight setting Cost per serve 42p

1 Put the chocolate, butter and 75ml warm water (see tip, above) in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it melt, but avoid stirring too much. Once threequarters of the butter and chocolate is melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm. 2 Working quickly, use a spatula to stir the egg yolks into the chocolate mixture, one at a time. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the Ûè£ ô¨«Û¸«Â£ èÂã«» Ûã« Ô ¸Û ¢É Á 3 ' Âã»÷ ¢É» Éèã ¢ã¨ É¢ ã¨ ££ whites into the chocolate mixture, then fold in the rest, being careful not to knock out the air bubbles. Pour into wine or dessert glasses, cover with »«Â£ »Á Â ¨«»» Éó Â«£¨ã ãÉ Û ã 4 When ready to serve, whip the cream (if using) to soft peaks. Top each glass with a spoonful of cream and decorate with chocolate shards, if you like.

MYTH Never mix chocolate with water FACT While it’s true that adding a small amount of liquid to melted chocolate will make it seize and turn grainy, adding liquid to solid chocolate before it melts can actually help prevent the chocolate from burning. Water can even save seized chocolate: stir in 1 tsp boiling water at a time until smooth. MYTH You shouldn’t microwave chocolate FACT Chocolate needs to be melted slowly, as it can scorch easily. This can still be done in the microwave though: just heat in short bursts and stir well between each to stop it catching. MYTH Don’t refrigerate chocolate FACT Chocolate tastes better and is less likely to bloom at room temperature, but sometimes it does need to be chilled to set

É ã«ÉÂÛ ,ÉÁ Á ã è Û that use fresh cream should also be kept in the fridge. MYTH You can only cook with dark chocolate FACT Dark chocolate has a higher percentage of cocoa mass and less cocoa butter than milk and white chocolate, which makes it ÁÉ « è»ã ãÉ Û É ¨ É seize. However, milk and white varieties can still be melted – just melt and cool them slowly. MYTH Chocolate always needs to be tempered FACT Tempering (heating then cooling) gives it a ÛÁÉÉã¨ Â«Û¨ Â a good snap, but these qualities aren’t always needed, and ôÉÂ ã ã ã¨ óÉè

THE CHOCOLATE LOWDOWN Tesco sources cocoa from ™ Y «Â¢É Ûã »»« Â ã« * farms . The organisation supports cocoa-growing communities ÉÛÛ ã¨ ôÉ » ¨ »Ô«Â£ «Â Û ¢ Á Û «Â ÉÁ Ô ó Âã ¨«» » Éè Â ÉÂÛ ó ô«» »«¢

Each mousse contains Energy

1194kJ 287kcal 14%

Fat

Saturates

Sugars

Salt

21g 11g 14g 0.2g 30% 55% 15% 4%

of the reference intake. See page 8. Carbohydrate 15g Protein 9g Fibre 3g

Try one of these luxurious newlook bars. Choose from Zesty K Â£ ]«»¸÷ D«»¸ » ÛÛ« ¸ Y« ¨ É Y ¢ Û¨«Â£ D«Âã Â Intense Dark – all £1 per 100g bar.

™ c Û É Ôè ¨ Û Û óÉ»èÁ É¢ É É ¢ ÉÁ Y «Â¢É Ûã »»« Â ã« ¢ ÁÛ Öè«ó » Âã ãÉ ã¨ óÉ»èÁ èÛ ãÉ ¨ »Ô Ô Éã ã ¢É ÛãÛ «É «ó Û«ã÷ Â ÂÛè ÛèÛã «Â » »«ó »«¨ÉÉ Û &É ÁÉ Û ôôô ã Û ÉÔ» ÉÁ

«Â ã¨ Û Ô É è ãÛ ã« ã«ÉÂÛ

100g dark chocolate (at least 70% cocoa solids), chopped, plus extra shards to decorate (optional) 25g butter, cubed 3 large eggs, separated 2 tbsp caster sugar 2 tbsp whipping cream (optional)

CHOCOLATE MYTHS: BUSTED

KNOW YOUR BEANS ' ã ã¨ »Éô ÉôÂ ÉÂ ÛÉÁ É¢ ã¨ ôÉ » Û ÁÉÛã ÔÉÔè»

É É

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THE COCOA SCALE The higher the percentage of cocoa solids, the stronger the chocolate óÉè Â ã¨ ÁÉ «Âã ÂÛ ã¨

85%

ECUADOR

PERU

IVORY COAST

c¨ Û ÉÁÔ» ö ÂÛ ¨ ó É » óÉè ô«ã¨ ÂÉã Û É¢ » ¸ è Âã Â ÛÔ«

V èó« Â ÂÛ ¨ ó ÁÉ »« ã óÉè ô«ã¨ ¨«ÂãÛ É¢ «ÂÂ ÁÉÂ Â « ¢ è«ã

These classic, earthyóÉè ÂÛ ÉèÂã ¢É Éèã 40% of ã¨ ôÉ » Û Ô É è ã«ÉÂ*.

Earthy and intense. Perfect for baking.

74%

5 ways to eat chocolate with any meal Rich and velvety. Ideal for making ganache or desserts.

1 GRATED Sprinkle over É É ÔÉ « £ or toss with popcorn.

2 COCOA POWDER »«ãã» £É Û »ÉÂ£ way: stir into cake ãã Û É ãÉ ÷ è Û ¢É Á ã

3 BAR A few squares will öã « ¨Â ÛÛ to savoury stews Â ¨«»»« ÉÂ Â

Vibrant and zingy. Use to make ã×èć�Û or cookies.

32%

4 MELTED Stir into cookie Éè£¨ É Ô¶ ¸ Á«ö É «ûû» over biscuits.

52%

5 SHARDS hÛ ãÉ ãÉÔ ¸ Û Â ÛÛ ãÛ ¢É wow-factor.

Smooth and creamy. Best for snacking, or to top desserts.

CHOCOLATE SPECIAL

PEANUT BUT TER & C H O C O L AT E T H U M B P RI N T COOKIES Makes 16 ¢ û èÂ « Takes Á«ÂÛ Ô»èÛ ¨«»»«Â£ Â Cost per serve 20p

ÉÉ¸« Û ÉÉ»«Â£

WORDS BRYONY BOWIE RECIPES ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN * Source: Food Business News

£ èãã ÛÉ¢ã Â £ »«£¨ã ÉôÂ Ûè£ 1 egg £ ÛÁÉÉã¨ Ô Âèã èãã É ã ¨«Â« £ Û »¢ «Û«Â£ Éè 50g cocoa powder £ Á«»¸ ¨É É» ã ó ÷ Â »÷ ¨ÉÔÔ Á» Éè » Á

1 >«Â ¸«Â£ Û¨ ãÛ ô«ã¨ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô hÛ«Â£ Â » ã « ô¨«Û¸ ã ã¨ èãã Ûè£ Â ££ «Â » £ bowl until smooth. Beat in the peanut èãã É ã ¨«Â« ã¨ Â Ûã« ã¨ Éè£¨ ã¨ Éè Â É É cè Â Éèã ÉÂãÉ »«£¨ã»÷ Éè ôÉ ¸ Ûè ¢ Â É»» «ÂãÉ »» t Ô «Â »«Â£ »Á Â ¨«»» ¢É Á«ÂÛ 2 «ó« ã¨ Éè£¨ «ÂãÉ Ô« Û Éèã £ ¨ tÉ ¸«Â£ ÉÂ Ô« ã ã«Á É»» «ÂãÉ ÛÁÉÉã¨ »»Û Â ãã Â between your palms to about 1cm thick. V» ÉÂ ¸«Â£ Û¨ ã ã¨ Â Á ¸ Â «Â Âã «Â ã¨ Á« » ô«ã¨ ÷Éè ã¨èÁ Y Ô ã ô«ã¨ ã¨ Á «Â«Â£ Éè£¨ » ó space between each to allow them to ÛÔ Éó ã¨ ã ÷Û ô«ã¨ »«Â£ »Á Â ¨«»» ¢É Á«ÂÛ V ¨ ã ã¨ Éó Â ãÉ £ Û Ÿ ¢ Â 3 ¸ ¢É Ÿ Á«ÂÛ èÂã«» Ôè èÔ Â Û»«£¨ã»÷ ÛÔ /ÁÁ « ã »÷ ¢ã ÁÉó«Â£ ¢ ÉÁ ã¨ Éó Â ¢è»»÷ Ô ÛÛ ¨ «Â Âã ô«ã¨ Ô Ûã» É ã¨ Â É¢ ÛÁ »» É»»«Â£ Ô«Â ãÉ Á ¸ «ã »«ãã» Ô »»Éô ãÉ ÉÉ» Û»«£¨ã»÷ ã¨ Â ã ÂÛ¢ ãÉ wire rack to cool completely. 4 Put the chocolate in a heatproof bowl. Heat the cream in small pan until ¶èÛã Ûã ã«Â£ ãÉ É«» ã¨ Â ÔÉè Éó ã¨ chocolate. Stir continuously until the ¨É É» ã ¨ Û Á »ã > ó ãÉ ÉÉ» ¢É ¢ ô Á«ÂÛ èÂã«» «ã «Û ã¨« ¸ ÂÉè£¨ ãÉ ¶èÛã ¨É» «ãÛ Û¨ Ô 5 tÉ ¸«Â£ Öè« ¸»÷ ÛÔÉÉÂ ã¨ ¨É É» ã »»«Â£ «ÂãÉ ã¨ «Â ÂãÛ »»Éô ãÉ Û ã ¢É Éèã ¨ Û èÂã«» ã¨ »»«Â£ ¨ Û ÛÉ¢ã ¢è £ »«¸ ÉÂÛ«Ûã Â ÷ t«»» ¸ Ô ¢É ÷Û «Â Â « ã«£¨ã ÉÂã «Â Each cookie contains Energy

1139kJ 273kcal 14%

Fat

Saturates

Sugars

Salt

17g 8g 17g 0.2g 24% 40% 19% 4%

FREEZE IT Freeze un-iced cookies in a lined, freezer-proof container, topping each layer with more baking paper. Defrost on a wire rack for 30 mins.

of the reference intake. See page 8. Carbohydrate 27g Protein 5g Fibre 1g

Whoosh. Pay fast with your phone while collecting Tesco Clubcard points. All in a single scan. Download the Tesco Pay+ app today.

Tesco Pay+ is operated by Tesco Bank Apple, the Apple logo, and iPhone are trademarks of Apple Inc, registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc.

THIS MONTH

Your

EASTER HEROES Our pick of the ver y b est things to eat, buy and tr y for Easter

The treats

YOU HAVE TO TRY… …the new Easter Cupcakes 6 pack, £3 (50p each). cè Â Éó ãÉ Â Éèã ÁÉ

‘

These fluffy cupcakes have undercover treats for the family to find

’

Martyn Lee, Tesco executive chef, product development

The buns

The ultimate version of a » ÛÛ« Tesco Finest Extra Fruity Hot Cross Buns ¨ are 4 pack, £1.50 ŸÔ Á ô«ã¨ É Â£ ÛÉ ¸ «Û«ÂÛ Ûè»ã Â Û Â è ÂãÛ Â ãè »»÷ Ûô ã Â ô«ã¨ ¨ÉÂ ÷ Â ã ¨ ¸ ãÉ ¸ Ô ã¨ Á ÛÉ¢ã

‘YOU HAVE TO TRY… …Easter Cupcakes.’ Martyn Lee, Tesco’s executive chef, product development, tells us why ‘Searching for treats doesn’t have to be limited to the annual Easter egg hunt! Hidden «ÂÛ« ã¨ è ÷ ÛÔÉÂ£ É¢ ã¨ Û èÔ ¸ Û Â ã¨ ã¨ «Â è»£ Âã ¢ ÉÛã«Â£Û Âã Û É¢ ¢ è«ã÷ Ûã ô ÷ ¶ Á « ¨ ÉÉû÷ ¨É É» ã Û è Â ã Â£÷ û Ûã÷ » ÁÉÂ curd. Hidden centres are ÉÁ«Â£ «Â Û«Â£»÷ ÔÉÔè» ô¨ ã¨ «ã fantastic chocolate fondant or Á »ã «Â ã¨ Á« » Û¨ ¸ c ÷ ã¨ Melt in the Middle Chocolate Sponge Puddings £ ãÉÉ « ¨ 2 x 135g, £2 Ô Belgian chocolate centres Á ¸ ã¨ Û ã¨ Ô ¢ ã Ôè ¢É ã¨ ô ã¨ ô ÁÛ

‘

We found using a mix of demerara sugar and honey gives these buns a lovely rich colour and slight caramel taste, as well as a soft texture

’

Matthew Forde, Tesco product development manager, bakery

The chocolate

Introducing Bruce, Tesco’s new milk chocolate bunny! This cheeky chap is made from Belgian milk chocolate, with dark and white chocolate details. Bruce the Bunny 200g, £3.50 (£1.75/100g).

The Easter Milk Chocolate Bunny 100g, 89p, is the classic way to £ ã ÷Éè Ûã ¨É É» ã ö Smooth milk chocolate is moulded into a hollow bunny shape, then wrapped in pretty pastel foil. Choose from four « Âã É»Éè Û

Returning this year is Doug, the adorable triplechocolate dinosaur. He’s made from creamy Belgian milk chocolate, with dark, white and green-white chocolate details. Doug the Dinosaur 200g, £3.50 (£1.75/100g).

Welcome back, Rainbow the Unicorn! Her pretty pink-white ¨É É» ã «Û óÉè ô«ã¨ sweet strawberry, and decorated with sugar sprinkles. Rainbow the Unicorn 200g, £3.50 (£1.75/100g).

THIS MONTH

‘

Our wide range of chocolate treats this year means everyone can create their perfect egg hunt

4 The

decorations Bring the outside into your home with Tesco’s beautiful range of Easter decorations. t »Éó ã¨ Easter Wreath, £6, which can be hung on a door or wall for a fun and pretty look.

’

Roy Smith, Tesco activation manager

Looking for a mini moment of indulgence? Try foil-wrapped Milk Chocolate Eggs 85g, £1, or Micro Eggs 90g, £1 – or get both for £1.50!

The roast

Get all the family round the table for a showstopping Easter lunch. Helen’s ¨ÉÁ ÉÁ«Â£ » Á ¢ ÉÁ Éè &ÉÉ >Éó ]ãÉ « Û ¨ Û û«Â£÷ Û »Û ó èÛã Â «Û Û ó ô«ã¨ ã Â £ »« ¸÷ £ ÂÛ &«Â ã¨ recipe online at tes.co/HelensLamb.

THIS MONTH

Bring in spring

TASTE FILES HERBAL TEA

WORDS BRYONY BOWIE V,KcK'Y V,w TOM REGESTER, KRIS KIRKHAM &KK ]cw>/E' BECKS WILKINSON, LUCY JESSOP VYKV ]cw>/E' LUIS PERAL

Get a taste of spring with new infusion teas, made with natural botanicals.

Refresh Infusion 20 bags, £1.50 (8p each), is made with delicate rosehip, earthy turmeric, nettle leaves and dandelion ¡ÈÖ ºª¢§â ÁªÚ§

Pamper Infusion 20 bags, £1.50 (8p each), stars aromatic fennel and punchy lemongrass, complemented by ÚÈÈâ§ªÁ¢ ºÈ ò Ö

TRY IT IN LEMON POSSET Heat 400ml double cream with 125g caster sugar to dissolve. Boil for 2 mins, then stir in 100ml lemon juice and the zest of 2 lemons. Pour into 4 glasses; 3 x 38ml, £2.50 (83p each) chill for 3 hrs to set. WHAT IS IT? Scatter with toasted Mini bottles of lavender, rose and almonds and drizzle » Éô óÉè Û÷ èÔ with lavender syrup.

STAR INGREDIENT

Get Set Infusion 20 bags, £1.50 (8p each), is a warming blend of revitalising yerba mate tea, ginger, dried apple and ÚÓª Ú

FLORAL DESSERT DRIZZLES

COLOUR ME HAPPY Hyacinths in Jars, £3 each, are a great way to bring colour and fragrance to your home. Planted in pots decorated with wooden chicks, the hyacinths will bloom to reveal their vibrant Éô Û ó «» » «Â four colours.

Wind Down Infusion 20 bags, £1.50 (8p each), balances calming camomile with citrus notes of lemongrass and orange blossom, lifted with hints of ÚÓ ÖÀªÁâ

The main event Tr y something dif ferent this year with our G re ek spin on the tra ditional Easter lamb

ON THE MENU Starter Beetroot with herby tzatziki

Main Roasted leg of lamb Ûãè ô«ã¨ ¢ ã olives & pistachios

Sides Tomato & oregano potato bake Spring beans & peas with feta

Dessert &«£ ¨ÉÂ ÷ ô »Âèã cheesecake

EASTER LUNCH

B E E T RO O T W I T H H E RBY T Z AT Z I K I Serves 6 Takes 20 mins Cost per serve 68p Ω x 300g pack steamed beetroot, sliced 1 tbsp extra-virgin olive oil, plus 2 tsp 200g pack baby cucumbers (or 1 large), coarsely grated 350g low-fat Greek-style yogurt 1 garlic clove, crushed 20g fresh dill, chopped £ ¢ Û¨ ã » ¢ Ô Û» ÷ » ó Û chopped, stalks discarded 50g pine nuts, toasted ã Û ãÉ Û ó ÉÔã«ÉÂ »

by H er

1 Vèã ã¨ ã ÉÉã «Â Éô» «ûû» ô«ã¨ ãÛÔ É«» Û ÛÉÂ ô »» Â Û ã Û« 2 Put the cucumber in a sieve set over the sink and squeeze out as much »«Öè« Û ÷Éè Â c«Ô ã¨ è èÁ «ÂãÉ Éô» Â Ûã« «Â ã¨ ÷É£è ã £ »« Â ¨ »¢ ã¨ «»» ] ÛÉÂ Â Á«ö ô »» 3 cÉ Û ó ÛÔ ã¨ ãû ãû«¸« ÉÂ » £ Ô» ãã cÉÔ ô«ã¨ ã¨ ã ÉÉã ã ÛÔ É«» ã¨ Ô Û» ÷ Á «Â«Â£ «»» Â ã¨ Ô«Â ÂèãÛ ] ó ô«ã¨ ã Û «¢ ÷Éè »«¸ Each serving contains Energy

603kJ 145kcal 7%

Fat

Saturates

11g 2g 15% 10%

Sugars

Salt

7g 7%

0.4g 6%

of the reference intake. See page 8. Carbohydrate 7g Protein 5g Fibre 1g Source of protein; source of phosphorus

tar ter s k o o no-c

For more Easter recipes, visit tesco.com/realfood

ROA S T E D L E G O F L A M B S T U F F E D W I T H F E TA , O L I V E S & P I S TAC H I O S Serves 8 freeze lamb and stuffing Takes 2 hrs plus marinating Cost per serve £3.13

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a small bowl, mix together the garlic, lemon juice, 1 tbsp of the oil and the oregano. Rub all over the lamb. Cover and chill for a minimum of 2 hrs or up to 24 hrs. Remove from the fridge 30 mins before cooking. 2 In a small bowl, mix together the feta, pistachios and olives. Cut into the ã¨« ¸ Ûã Ô ã É¢ ã¨ Á ã Â Ûãè «Â ã¨ ¢ ã »»«Â£ c« ã«£¨ã»÷ ô«ã¨ » Â£ã¨Û of kitchen string so it holds together. Place on a small rack in a roasting tin. Drizzle with the remaining oil; season. Roast for 20 mins, then reduce the heat to gas 5, 190°C, fan 170°C. Cook for 30 mins, then push the lemon slices under the kitchen string. Cook for another 30 mins (for medium-rare) or 40 mins (for medium). Remove from the oven, cover with foil and set aside to rest for 20 mins. 3 Meanwhile, in a bowl, mix together the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve with the sliced meat. Each serving contains Energy

1622kJ 451kcal 23%

Fat

Saturates

31g 13g 45% 63%

Sugars

Salt

1g 1%

1.3g 22%

of the reference intake. See page 8. Carbohydrate 6g Protein 36g Fibre 1g

Serves 6 Takes 15 mins Cost per serve 44p £ Â £ Â ÂÛ ã ÛÔ öã ó« £«Â É»«ó É«» £ Û¨ »» ¢ Éû Â É ¢ Û¨ É ÂÛ ¢ ÉÛã «¢ ¢ Éû Â £ ¢ Û¨ É ¢ Éû Â Ô Û ¢ ÉÛã «¢ ¢ Éû Â £ ¢ Û¨ «»» ¨ÉÔÔ £ ¢ Û¨ Á«Âã » ó Û Éè£¨»÷ ¨ÉÔÔ £¢ ã èÁ »

1 Blanch the green beans in a large pan of boiling water for 1 min. Drain, rinse with cold water and pat dry with kitchen paper. 2 Heat the oil in a large saucepan over a low heat. Add the green beans, the broad beans and the peas; gently heat for 10 mins or until warmed through. Remove from the heat and add the herbs and some seasoning. Top with the feta to serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

418kJ 101kcal 5%

6g 8%

1g 7%

4g 4%

0.3g 4%

of the reference intake. See page 8. Carbohydrate 8g Protein 6g Fibre 5g 1 of your 5-a-day; high in protein; high in folate; source of vitamin B5

g zin and Fresh

£ »« »Éó Û èÛ¨ » ÁÉÂÛ ¶è« Û»« ã ÛÔ É»«ó É«» ã ÛÔ « É £ ÂÉ ¸£ » £ É¢ » Á £¢ ã èÁ » ã ÛÔ Éè£¨»÷ ¨ÉÔÔ Ô«Ûã ¨«ÉÛ ã ÛÔ Éè£¨»÷ ¨ÉÔÔ Ô«ãã » ¸ É»«ó Û For the lemon anchovy mayonnaise Á» »«£¨ã Á ÷ÉÂÂ «Û £ »« »Éó èÛ¨ Â ¨Éó÷ Â »÷ ¨ÉÔÔ ã ÛÔ «¶ÉÂ ÁèÛã » ÁÉÂ û Ûã Â ¶è«

S P RI N G B E A N S & P E A S W I T H F E TA

ys pr ing veg

EASTER LUNCH

T O M AT O & O RE G A N O P O TAT O B A K E Serves 6 Takes 1Ω hrs Cost per serve 36p

COOK’S TIP

¸£ D «Û V«Ô ÔÉã ãÉ Û Ô » ã¨«Â»÷ Û»« ÁÁ ã ÛÔ öã ó« £«Â É»«ó É«» Ô»èÛ ã ÛÔ ô«Â ó«Â £ ã ÛÔ « É £ ÂÉ £ ¨ ÷ ãÉÁ ãÉ Û ¨ »ó ã ÛÔ ¢ Û¨ ã¨÷Á » ó Û

Â ãÛÔ

Bake the potatoes at the same time and temperature as the lamb, on a separate oven shelf.

1 Preheat the oven to gas 7, 220°C, fan 200°C. Place the potatoes upright in rows in a large roasting dish. Drizzle with 2 tbsp oil and the vinegar. Sprinkle over the oregano, season and roast for 15 mins. 2 Reduce the temperature to gas 5, 190°C, fan 170°C. Tuck the tomatoes and thyme into the potatoes, drizzle with 2 tsp oil and roast for 1 hr more. Each serving contains Energy

Fat

Saturates

Sugars

Salt

998kJ 237kcal 12%

5g 8%

1g 4%

2g 3%

0.2g 4%

of the reference intake. See page 8. Carbohydrate 44g Protein 5g Fibre 5g High in vitamin B6; source of folate

Text to Win Text Sweet2, your full name & postcode to 60110 by 23:59pm on 06.05.19 texts charged at your standard rate

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® M&M’s and the M&M’s Characters are registered trademarks. © Mars 2019. Opens 24.04.19. Closes 11:59pm 06.05.2019. UK 18+ only. Normal exclusions apply. 10 winners randomly drawn each win 1 x LG 50-inch Smart Ultra HD TV with HDR, 1 x LG Bluetooth Sound Bar with Wireless Sub, 1 x LG Smart Blu-ray and DVD player and a Johnny English 3-Movie Collection on Blu-ray™. 1 entry per person. Text charged at standard rate. Terms and conditions at https://www.tesco.com/help/tesco-competitions/. Promoter: Tesco Stores Ltd.

EASTER LUNCH

BAKED FIG, HONEY & WA L N U T C H E E S E C A K E Serves 12 freeze undecorated cake Takes 1 hr 30 mins plus overnight chilling Cost per serve 80p

RECIPES JENNIFER JOYCE PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

150g oaties biscuits 100g caster sugar, plus 3 tbsp 90g butter, melted, plus 1 tsp « £Û ¨ÉÔÔ 500g pot Tesco Finest Greek yogurt, at room temperature £ ÛÉ¢ã ¨ Û ã ÉÉÁ ã ÁÔ ãè 4 eggs, at room temperature ã ÛÔ Ô» «Â Éè 1 tbsp vanilla paste or extract 75g walnuts £ Ô«Ûã ¨«ÉÛ ã ÛÔ » ¨ÉÂ ÷

1 Preheat the oven to gas 6, 200°C, fan 180°C. To make the base, put the biscuits, 1 tbsp of the sugar and 90g melted butter in a food processor and pulse to a coarse consistency. Add the £Û Â Ôè»Û £ «Â èÂã«» «Â É ÔÉ ã Tip the mixture into a 22cm springform ¸ ã«Â Ô ÛÛ «ã ÉôÂ Á»÷ ¸ ¢É 12 mins; set aside to cool. Reduce the heat to gas 2, 150°C, fan 130°C. 2 Using an electric whisk, beat the yogurt, soft cheese and 100g caster sugar until smooth. Add the eggs, one ã ã«Á ã¨ Â Á«ö «Â ã¨ Éè Â vanilla. Pour into the tin; bake for 1 hr 15 mins or until set but with a slight wobble in the centre. To prevent cracks forming, carefully run a knife around the edges to release the sides of the tin. Set aside on the tin base to cool completely. Once cooled, cover and chill for at least 6 hrs or overnight to set. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Mix 1 tsp butter, the nuts, the remaining 2 tbsp sugar and 1 tbsp honey in a bowl. Scrape into a small baking dish and bake for 8 mins. 4 Tip onto a baking tray lined with baking paper until hardened and cool, then chop. Transfer the cheesecake to a serving plate, drizzle with the remaining honey and top with the caramelised nuts. Will keep, chilled, for up to 2 days. Each serving contains Energy

1799kJ 433kcal 22%

Fat

Saturates

Sugars

Salt

34g 18g 18g 0.6g 48% 90% 20% 10%

of the reference intake. See page 8. Carbohydrate 22g Protein 12g Fibre 1g

Wine match Try Premières Côtes de Bordeaux, £6.85*, a sweet wine with aromas and flavours of honey, dried apricot and citrus. *

Price excludes Scotland

For more Easter recipes, visit tesco.com/realfood

FRESHER

FOR

Any

2 for Â£3

LONGGGER FRESH. FILTERED. 100% NATURAL iNGREDiENTS.

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EASTER LUNCH

Make a change Fe el conf ident ab out dishing up something dif ferent to guests this Easter â&#x20AC;&#x201C; thereâ&#x20AC;&#x2122;s something for ever yone!

One-tray roasted salmon with spring veg p44 43

O N E -T R AY ROA S T E D S A L M O N W I T H S P RI N G V E G Serves 6 Takes 1 hr 10 mins Cost per serve £3.09 » £ ÉÂ«ÉÂ ó ÷ Â ã ÛÔ ô«Â ó«Â £ ãÛÔ Ûè£ ãÛÔ Û »ã ¸£ Â ô ÔÉã ãÉ Û ¨ »ó ã ÛÔ É»«ó É«» Ÿ £ Û« É¢ Û »ÁÉÂ £ ÛÔ £èÛ ã «ÁÁ » Â£ã¨ô ÷Û ã¨ Â Û»« £ ¨ ¢ Û¨ ã » ¢ Ô Â «»» Â »÷ ¨ÉÔÔ » ÁÉÂ ¶è« £ Û »ã èãã Á »ã

»÷ Û»«

down, in the space. Season; roast for 15 mins. Tuck in the asparagus and roast for a further 15 mins until cooked. 4 Stir the herbs and lemon juice into the melted butter. Pour over the salmon and potatoes and serve with the pickled onion. Each serving contains Energy

2342kJ 560kcal 28%

Fat

Saturates

31g 9g 45% 43%

Sugars

Salt

6g 6%

1.0g 17%

of the reference intake. See page 8. Carbohydrate 32g Protein 40g Fibre 5g

¨ »ó « £ÉÂ »»÷ Û» ÷ Á«Âã

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix together the onion, vinegar, sugar and salt in a bowl. Set aside for 30-40 mins for the onion to soften. 2 Meanwhile, put the potatoes on a large baking tray, drizzle with the oil, season with salt and roast for 25 mins. 3 Push the potatoes to the sides of the tray and place the salmon, skin-side

P E P P E R & AU B E RG I N E B A K L AVA Serves 6 Takes 1 hr 35 mins plus cooling Cost per serve £1.15 Ô ÔÔ Û «èÁ è £«Â Û ã «ÁÁ Â ¨ èã » Â£ã¨ô ÷Û «ÂãÉ ó Â Û»« Û ã ÛÔ É»«ó É«» Ô»èÛ ãÛÔ Â Á» ¢É èÛ¨«Â£ ÉÂ«ÉÂ Â »÷ Û»« ãÛÔ ¨ £ ÉèÂ èÁ«Â Â £ ÉèÂ É « Â ãÛÔ èÛ¨ ¨«»»« Û Á

£ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û »É Ô Ûã ÷ Û¨ ãÛ Ω ö £Ô ¸ ¨ »ó Â ã «ÁÁ ãÉ ã ã¨ «Û¨ ãÛÔ É « Â Û Û èÛ¨ Á» Ô ¸ K ã»÷ Á÷ K ã & ¯ ¨ £ ¢ Û¨ É « Â ¨ÉÔÔ » ÁÉÂ ¶è« Ûã Á £ Â ó £ ãÉ Û ó ÉÔã«ÉÂ »

1 Preheat the oven to gas 6, 200°C, fan 180°C. Roast the peppers on a baking tray for 40 mins or until the skin blackens. Remove from the oven, cover and set aside until cool enough to handle. Remove and discard the skin and seeds, then cut each pepper into 3 pieces. 2 Meanwhile, lay the aubergine slices in a single layer on a baking tray, drizzle with 2 tbsp olive oil, sprinkle with salt and roast alongside the peppers for 30 mins or until charred and soft. 3 Heat 1 tsp oil in a small saucepan and cook the onion over a low heat for 10 mins or until soft. Add the ground cumin, coriander and crushed chillies; season and cook for 1 min more. Increase the heat to high and add the chopped tomatoes; simmer for 15 mins. 4 Cover the bottom of a 30 x 25cm roasting dish with the tomato sauce, top with half the aubergine slices, season and cover with 4 sheets of ã «ÁÁ »É Ô Ûã ÷ èÛ¨«Â£ É»«ó É«» between each sheet. Layer on the roasted peppers, season and cover with 4 more sheets of pastry, brushing with olive oil, as before. Layer over the remaining aubergine slices and top with ã¨ Á «Â«Â£ Û¨ ãÛ É¢ É«» »É Ô Ûã ÷ 5 To make the baklava shapes, use a sharp knife to cut 4 diagonal lines into the pastry. Repeat in the opposite direction to create diamond shapes. Bake for 30 mins, then sprinkle over the coriander seeds. Bake for a further 15 mins until the top is browned and ã¨ »»«Â£ «Û è »«Â£ 6 Meanwhile, mix the oat fraîche with the coriander and 1-2 tsp lemon juice, adding more to taste; season. Serve the baklava with the herby oat fraîche and steamed green veg, if you like. Each serving contains Energy

1499kJ 360kcal 18%

Fat

Saturates

Sugars

Salt

28g 5g 11g 0.9g 39% 27% 12% 15%

of the reference intake. See page 8. Carbohydrate 26g Protein 5g Fibre 4g

EASTER LUNCH

The Fair Mile Chenin Blanc, £8*, is a dry and fruity Fairtrade white wine. Its apple and pear flavours are great with pork. *

Price excludes Scotland

S P I C E D ROA S T P O RK W I T H RH U B A RB S AU C E Serves 6 Takes 3Ω hrs Cost per serve £1.76 1.8kg boneless pork loin joint 2 tsp fennel seeds 2 tsp coriander seeds

2 garlic cloves º tsp ground cloves 1 tsp dried oregano 1 tbsp olive oil 2 oranges, 1 quartered, 1 juiced 1 onion, quartered 300g rhubarb, chopped into 2cm lengths 1Ω tbsp sugar

1 Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals. 2 Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the ÔÉ ¸ ô«Ô É Â÷ ö ÛÛ ¢ ÉÁ ã¨ Û¸«Â Massage in the oil and sprinkle with salt. 3 Put the orange and onion quarters «Â » £ Á Ô ÉÉ¢ É Ûã«Â£ ã«Â Â set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins. 4 Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins. 5 Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside. 6 Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring ãÉ ã¨ É«» ] Ô É ã¨ ¸ É Ûã«Â£ juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy. Each serving contains Energy

2856kJ 687kcal 34%

Fat

Saturates

48g 16g 68% 78%

Sugars

Salt

6g 7%

0.6g 11%

of the reference intake. See page 8. Carbohydrate 7g Protein 58g Fibre 2g

For more Easter recipes, visit tesco.com/realfood

RECIPES LOU KENNEY PHOTOGRAPHY TOBY SCOTT, STUART OVENDEN FOOD STYLING HANNAH YEADON, EMMA JANE FROST PROP STYLING OLIVIA WARDLE, TAMZIN FERDINANDO

Wine match

COOKWARE

Roast winners XXXX XXXX You’re proud of your Sunday centrepie ce, so Ulles aut table fugiam dolupti bring doles it to the in eaturibus the st yle it deser ves… andelis minus, ipsantint.Evelendem la vel moloriore volupic

COLOURFUL CERAMICS

PHOTOGRAPHY ALEX LUCK FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

These stylish stoneware roasting dishes are designed for you to take your roast straight from the oven to the table. With two sizes and a range of colours to choose from, there’s one for every occasion. Siena Square Roaster, £8 Siena Rectangular Roaster, £10

COOK’S TIP A Siena roaster is ideal to cook our Úâç º ¢ È¡ º À centrepiece on p38.

PRACTICAL ACCESSORIES Dish up dinner with the best utensils for the job. This heat-resistant Go Cook Nylon Solid Spoon, £4, is perfect for scooping up roast potatoes, and is just one in a range of sleek, durable accessories.

The BIG bake Impress your friends and family with this giant version of a classic

GIANT CINNAMON BUN Serves 12 Takes 1 hr 40 mins plus proving and cooling Cost per serve 34p £ Ûã ÉÂ£ ô¨«ã Éè Ô»èÛ öã èÛã«Â£ ÁÉÁ ÔÉ Û Û Û ÁÉó Â Â »÷ èÛ¨ ãÛÔ Â Û »ã £ Û ¨ ã ¢ Ûã ã«ÉÂ « ÷ Ûã Ÿ Á» Á«»¸ Ô»èÛ ãÛÔ £ èãã ã ÉÉÁ ã ÁÔ ãè Ô»èÛ öã ¢É £ Û«Â£ » £ ££ »«£¨ã»÷ ã Â ó £ ã » É«» ¢É £ Û«Â£ £ »«£¨ã ÛÉ¢ã ÉôÂ Ûè£ ã ÛÔ £ ÉèÂ «ÂÂ ÁÉÂ £ è ÂãÛ £ « «Â£ Ûè£ ¢É

1 D«ö ã¨ Éè èÛ¨ ÁÉÁ Û Û Û »ã Â ÷ Ûã «Â Éô» ã¨ Â make a well in the centre. Gently warm the 280ml milk Â £ èãã «Â ÛÁ »» Û è Ô Â èÂã«» ã¨ èãã ¨ Û ¶èÛã Á »ã ã¨ Â ÔÉè «ÂãÉ ã¨ Éè mix; add the egg. Mix until a dough ¢É ÁÛ ã¨ Â ã«Ô ÉÂãÉ »«£¨ã»÷ Éè surface and knead for 5-10 mins until the dough is smooth and stretchy. >«£¨ã»÷ £ Û Éô» ô«ã¨ É«» Â Ôèã the dough in. Cover and leave to rise in a warm place for 1 hr or until Éè » «Â Û«û 2 D«ö ã¨ Á «Â«Â£ èãã ã¨ ÉôÂ sugar and cinnamon until well ÉÁ «Â Û ã Û« >«£¨ã»÷ £ Û Á »ÉÉÛ ÉããÉÁ ¸ ã«Â ô«ã¨ »«ãã» èãã 3 Turn out the risen dough onto a »«£¨ã»÷ Éè Ûè ¢ Â ¸Â ¢ ô

times to knock the air out. Roll out to ã Â£» Éèã ö Á ô«ã¨ ã¨ shorter ends on the left and right. ]Ô Éó ã¨ «ÂÂ ÁÉÂ èãã Â sprinkle with the currants. 4 èã ã¨ Éè£¨ ¨É «ûÉÂã »»÷ «ÂãÉ Ûã «ÔÛ YÉ»» ã¨ ãÉÔ Ûã «Ô «ÂãÉ ÛÔ« » then place at the end of the second Ûã «Ô Â É»» «ã ÉèÂ ã¨ Ûã Repeat with the next 2 strips until you have a large spiral. Put the spiral in the ¸ ã«Â »ÉÉÛ »÷ Éó ô«ã¨ É«» »«Â£ »Á Â » ó ãÉ «Û ¢É ÂÉã¨ 30 mins in a warm place. Preheat the Éó Â ãÉ £ Û ¢ Â Â Ôèã «Â ¸«Â£ ã ÷ ãÉ ô Á 5 Vèã ã¨ ã«Â ÉÂ ã¨ ¨Éã ã ÷ Â ¸ ¢É ¨ Á«ÂÛ »ÉÉÛ »÷ Éó «Â£ ô«ã¨ ¢É«» ¢ã Á«ÂÛ :èÛã ¢É ÷Éè ÁÉó ã¨ èÂ ¢ ÉÁ ã¨ Éó Â Á«ö ã¨ « «Â£ Ûè£ ô«ã¨ ã¨ ãÛÔ Á«»¸ Û ÛÉÉÂ Û ÷Éè ÁÉó ã¨ èÂ «ûû» Éó ã¨ « «Â£ èÛ«Â£ ã¨ ¸ of a spoon. Leave to cool in the tin ¢É Á«ÂÛ ã¨ Â ã ÂÛ¢ ãÉ Ô» ã Cut into wedges to serve. Each serving contains Energy

1718kJ 409kcal 20%

Fat

Saturates

Sugars

Salt

18g 10g 25g 0.2g 26% 51% 28% 4%

of the reference intake. See page 8. Carbohydrate 59g Protein 7g Fibre 3g

Wine match Try / , ã Ûã« Ÿ* a deliciously fresh and fruity sparkling wine with notes of peach. /ã Û Ô ¢ ã ô«ã¨ Â« » Û and desserts. *

Price excludes Scotland

RECIPE ELLA TARN PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

EASTER BAKING

For more baking ideas, visit tesco.com/realfood

BECOME A BETTER

BAKER Curdled your cake batter ? Sick of sog g y bottoms? Let us f ix 10 common baking mishaps

Go Cook Stainless-Steel Whisk, £4

Go Cook Mixing Bowl 2ltr, £4

CAN I RESCUE CURDLED CAKE BATTER? Curdling can happen if you use eggs that are too cold, as this can stop the fats from Áè»Û«¢÷«Â£ «Â£ ã¨ ÷ «Â£ « ÂãÛ ô«»» ö «ã Â ã¨ Â Ûè»ã Û¨Éè» Â ã ã ÉÂ ã be tempted to beat the eggs more ãÉ ã ÷ ãÉ ö «ã Û ã¨«Û ô«»» Ûè»ã «Â ãÉè£¨ ÛÔÉÂ£ hÛ Go Cook Silicone Spatula, £4, to fold in ã¨ Éè «Â èãã«Â£ ÁÉã«ÉÂ Â Ô ó Âã « £ ãã«Â£ ¸ÂÉ ¸ Éèã

HOW DO I ADD CITRUS FLAVOUR TO BAKES WITHOUT UNBALANCING THE BATTER? û Ûã c¨ Go Cook Fine Grater, £8 ô«»» £«ó èÂ«¢É Á pieces and is quick and easy to èÛ /¢ ÷Éè «Ô èÛ Û Á«»¸ ÷Éè Â Ô» ÛÉÁ É¢ «ã ô«ã¨ ¶è« the Go Cook Citrus Squeezer, £4 ã ¨ Û Â÷ »ÉÉÛ Ô«ÔÛ

MY FREE-FORM BREAD ALWAYS RISES UNEVENLY. WHAT CAN I DO? You need to help the Éè£¨ ó »ÉÔ ã èã Û¸«Â Smooth the top and sides, then bring your hands together underneath to tuck the dough èÂ «ãÛ »¢ »ã Â ã«ó »÷ ÷Éè can use a loaf tin to give a great Û¨ Ô ô »«¸ ã¨ Go Cook Loaf Tray 2lb, £7

MY RECIPE USES SELF-RAISING FLOUR BUT I’VE ONLY GOT PLAIN – WILL IT WORK? Yes, but you’ll need to add extra «Û«Â£ £ Âã hÛ ãÛÔ ¸«Â£ ÔÉô Ô £ Éè

MY BISCUITS ALWAYS STICK TO THE TRAY AND BREAK – WHY? You might be leaving ã¨ Á ÉÂ ã¨ ã ÷ ãÉÉ »ÉÂ£ c ÂÛ¢ «Û è«ãÛ ãÉ ô« ¸ Û ÛÉÉÂ Û ã¨ ÷ ó Á èÔ enough to handle, and make sure you’re using a nonstick tray like the Go Cook Baking Sheet, £7, ô¨« ¨ ¨ Û Éè » ÂÉÂÛã« ¸ » ÷ ãÉ Ô ó Âã Ûã« ¸«Â£ 50

BAKING SOLUTIONS

Go Cook Round Fluted Cake Tin 23cm, £12

Go Cook Fine Grater, £8

Go Cook Citrus Squeezer, £4

tKY ] BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' TAMZIN FERDINANDO

É¢ ã¨ ¸ «¢ «ã ÉÁ Û Éèã » Â «ã Û ÷ ãÉ ã ¸ Éèã /¢ ÂÉã ÔÉÔ «ã ¸ «Â ¢É ¢è ã¨ Á«ÂÛ Too much raising agent can also make the cake rise too much, ã¨ Â ¸ É É»» ÔÛ

9 6

MY PASTRY HAS A SOGGY BOTTOM! WHY? Either the pastry is undercooked or the »»«Â£ «Û ãÉÉ ô ã D ¸ Ûè ÷Éè pastry isn’t too thin, and blind¸ «ã ¢É «Â£ ã¨ »»«Â£ The Go Cook Round Fluted Cake Tin 23cm, £12, is strong but »«£¨ãô «£¨ã ãÉ ¨ »Ô ÂÛè ÷Éè £ ã Â ó Â ¸ Â «ÛÔ Ô Ûã ÷

WHY DOES MY PASTRY CRUMBLE AS I ROLL IT? cÉÉ Áè ¨ Éè ô«»» ÛãÉÔ the pastry holding together, so don’t sprinkle the surface too »« »»÷ cè Â«Â£ ã¨ Ô Ûã ÷ ãô Â ¨ É»» ô«»» ¨ »Ô c¨ Wooden Rolling Pin with Handles, £4, is comfortable to hold and »»ÉôÛ ÷Éè ãÉ ã «Â ÷Éè £ «Ô

HOW DO I KNOW IF I’VE WHISKED MY MERINGUE MIX ENOUGH? /ã Û¨Éè» ¨ ó ¢É Á Ûã« £»ÉÛÛ÷ Ô ¸Û Â ÷Éè Éè» ó Â ãè Â ã¨ Éô» èÔÛ« ÉôÂ ô«ã¨Éèã «ã ¢ »»«Â£ Éèã Á ã » ô¨«Û¸ »«¸ ã¨ Go Cook Stainless-Steel Whisk, £4 ôÉ ¸Û best, as the metal creates more Û«Ûã Â ô¨«ÔÔ«Â£ ã¨ ££ ô¨«ã Û ÁÉ ã«ó »÷ ¢É ÷Éè Ûã ã Á ¸ Ûè ÷Éè Éô» «Û clean and free from grease, and ÉÂ ã £ ã Â÷ ££ ÷É»¸ «Â ã¨ Á«ö

WHY WON’T MY BREAD RISE? Check your yeast «Û «Â ã /¢ «ã «Û make sure you’re not adding too Áè ¨ Û »ã Â ã¨ ã ã¨ ô ã «Û ã Ô« ÂÉã ¨Éã cÉ £ ã ã¨ ô ã temperature right, measure out ã¨ Öè ã Û É¢ ã¨ ãÉã » ô«ã¨ É» ô ã «Â ã¨ Glass Measuring Jug 0.5ltr, £2.50, then make up ã¨ Ûã ô«ã¨ É«»«Â£ ô ã

Wooden Rolling Pin with Handles, £4

MY CAKE SUNK! WHAT WENT WRONG? You probably took it out É¢ ã¨ Éó Â ãÉÉ ÛÉÉÂ »ô ÷Û ¨ ¸ «ã Û ÉÉ¸ ÷ «ÂÛ ã«Â£ Û¸ ô «ÂãÉ ã¨ Âã To explore the Go Cook range, visit tesco.com

STEP-BY-STEP

Hot cross bun doughnuts Tr y our new – and ver y moreish – twist on the classic Easter bake

H O T C RO S S B U N D O U G H N U T S Makes 20 Takes 55 mins plus 2-4 hrs proving Cost per doughnut 7p Ω x 7g sachet fast-action dried yeast £ Ûã ÉÂ£ Éè Ô»èÛ öã ¢É èÛã«Â£ £ Ûã Ûè£ ãÛÔ Û »ã º ãÛÔ £ ÉèÂ ÂèãÁ £ º ãÛÔ Á«ö ÛÔ« 52

º ãÛÔ £ ÉèÂ «ÂÂ ÁÉÂ £ ¨«»» èãã è » £ ££ »«£¨ã»÷ ã Â »ã ÛèÂ Éô É«» ¢É Ô ¢ ÷«Â£ Ô»èÛ öã ¢É £ Û«Â£ £ Ô» «Â Éè ÉÔÛ »ÁÉÂ öã ã ãÉ ã Ûã

1 Pour 80ml warm water into a jug, stir in the yeast and set aside for Á«ÂÛ èÂã«» ¢ Éã¨÷ ]«¢ã ã¨ Éè 25g sugar, the salt and spices into

» £ Éô» Â èÛ«Â£ ÷Éè Â£ ã«ÔÛ rub in the butter until it resembles breadcrumbs. Stir in the egg and the yeast mix and bring together with a wooden spoon. Lightly dust a clean Ûè ¢ ô«ã¨ Éè Â ¸Â ¢É 10 mins or until the dough springs back when pressed. 2 Put the dough in a lightly greased Éô» Éó »ÉÉÛ »÷ ô«ã¨ É«» »«Â£ »Á Leave to prove in a warm place for 1-2 hrs or until doubled in size.

HOW TO

COOK’S TIP

RECIPE MIMA SINCLAIR PHOTOGRAPHY ALEX LUCK FOOD STYLING AMBER DE FLORIO PROP STYLING TAMZIN FERDINANDO

Stir almond extract into whipped cream and serve alongside the doughnuts to dip.

3 Knock the air out of the dough by ¸Â «Â£ ¢É Á«ÂÛ ÉÂ Éè surface. Divide the dough into 20 equal pieces, then shape into smooth balls by rolling them on the surface with the palm of your hand. Divide the dough balls between 2 lightly greased baking trays, leaving 3cm between each for them to expand as they prove. Cover loosely with É«» »«Â£ »Á » ó ãÉ Ô Éó «Â a warm place for 1-2 hrs or until doubled in size. 4 When ready to cook, mix together ã¨ Ô» «Â Éè »ÁÉÂ öã ã Â 20ml water, then spoon into a piping £ ãã ô«ã¨ Á Ô» «Â ÂÉûû» Pipe crosses over each dough ball. 5 Pour the oil into a large, deep saucepan; use a kitchen thermometer to heat the oil to 160°C. If you don’t have a thermometer, drop a cube of bread into the oil – it should take 30 secs to turn golden. Working in batches, use a slotted spoon to lower dough balls into the hot oil. Fry for 1-2 mins each side until golden brown. Transfer to sheets of kitchen paper with the slotted spoon and leave to cool for 5-10 mins. Repeat with the remaining dough balls. Roll gently in the remaining sugar while they are still warm. To freeze, place in an airtight container or wrap in foil. Defrost, uncovered, for 30 mins-1 hr. Each doughnut contains Energy

766kJ 184kcal 9%

Fat

Saturates

13g 3g 19% 13%

Sugars

Salt

4g 5%

0.1g 2%

of the reference intake. See page 8. Carbohydrate 15g Protein 2g Fibre 1g

DON'T RUSH THE YEAST

RUB IN THE BUTTER

t «ã ¢É ã¨ ÷ Ûã ãÉ ¢ Éã¨ ã¨«Û Û¨ÉôÛ «ã «Û »«ó Â ã«ó t¨ Â «ã ¢ Éã¨Û ã¨ ÷ Ûã «Û » Û«Â£ ã¨ £ Û Â ãÉ Á ¸ ã¨ Éè£¨ «Û Á Â«Â£ «ã «Û ÷ ãÉ ãÉ ÷Éè Á«öãè

c ÷ ãÉ ¸ è Öè« ¸

Ô ¨ Â »«Â£ ãÉ Á«Â«ÁèÁ Â èÛ É» èãã ãÉ Á ¸ » Â «Â£ Û« Â &É ¨É É» ã ÷ ãô«Ûã Ô» £ É¢ Éè ô«ã¨ £ É É ÔÉô

KNEAD THE DOUGH

SHAPE INTO SMOOTH BALLS

&É» ã¨ Éè£¨ ã¨ Â èÛ ã¨ ¨ » É¢ ÷Éè ¨ Â ãÉ £ Âã»÷ Ô ÛÛ «ã ÉôÂ Â ô ÷ ¢ ÉÁ ÷Éè &É» ã¨ Éè£¨ «Â ¨ »¢ Â ãè Â £ Û Y Ô ã èÂã«» ã¨ Éè£¨ «Û ÛÁÉÉã¨ ÉÂ ã¨ ÉèãÛ« Â ÛÔ «Â£Û ¸ ô¨ Â ÷Éè Ô ÛÛ «ã

KÂ»÷ èÛã ÷Éè ¨ Â Û Â ã¨ ôÉ ¸ Ûè ¢ ô«ã¨ ã¨ ÛÁ »» Ûã ÁÉèÂã É¢ Éè Â ÛÛ ÷ ãÉ ÛãÉÔ ã¨ Éè£¨ ¢ ÉÁ Ûã« ¸«Â£ Éã¨ ô«Û «ã Éè» ÷ Éèã

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PIPE THE CROSSES Ô«Ô«Â£ ÂÉûû» ô«»» Á ¸ ÷Éè ÉÛÛ Û Â ã Â ÁÉ èÂ«¢É Á èã «¢ ÷Éè ÉÂ ã ¨ ó ÉÂ «Â ã¨ É ã Û«û Û«ÁÔ»÷ ÛÂ«Ô ÛÁ »» ¨É» É ã¨ Â É¢ «ÛÔÉÛ » Ô«Ô«Â£ £

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Ô ¨ ¸«Â£ ã¨ É«» ã ÁÔ ãè «Û ã ãÉ ÉÉ¸ ó Â»÷ »ã Â ã«ó »÷ ¸ ã¨ Éè£¨ÂèãÛ «Â Á «èÁ Éó Â ÉÂ £ Û ã ÷ ¢É Ÿ Á«ÂÛ èÂã«» £É» Â ã¨ Â É»» «Â ã¨ Ûè£

Get ahead Follow the recipe until you knock the air out of the dough in step 3. Instead of dividing into balls, Éó ô«ã¨ £ Û »«Â£ »Á Â ¨«»» «Â ã¨ ¢ « £ Éó Â«£¨ã c¨ ¢É»»Éô«Â£ ÷ «ó« «ÂãÉ 20 pieces and roll into balls as in step 3. Leave to prove for 4 hrs or until doubled in size, and continue to follow the recipe from step 4. Doughnuts are best enjoyed on the day they are made, but you can make up to 1 day ahead and store in an airtight container at room temperature. Revive by popping in the oven at 160°C for 5 mins, or in batches in the microwave for 15 secs. For more Easter recipes, visit tesco.com/realfood

All about

The easiest method for

POACHING Bring a deep pan of water to the boil. Crack an egg into a mug and slide it into the water. Simmer for 3-3Ω mins or until cooked to your liking. Remove with a slotted spoon; drain on kitchen paper.

eggs Here’s how to make the most of this versatile and great-value ingre dient

THINGS YOU DIDN’T KNOW ABOUT EGGS

YOU CAN FREEZE THEM Both whites and yolks can be frozen (out of their shells) for up to 3 months.

TEMPERATURE MATTERS If a recipe calls for roomtemperature eggs, don’t ignore it. Room-temperature eggs will be more voluminous when whisked, so work better in ¨« ÉÂ ¸ Û Â ÛÉè Û

COOK’S TIP Unless otherwise stated, Tesco magazine recipes use medium eggs.

FRESHER ISN’T ALWAYS BETTER For perfect poached eggs, you want them very fresh, but older (still in date) eggs are easier to peel, so are better for boiling. ¸ ã¨ ÉããÉÁ Ûã Û ã¨ ã Û where the air pocket is). Peel under running water if still hot.

CHOOSE YOUR EGGS Fridge vs cupboard Eggs last longer at the back of the fridge (not in the door), but cook better at room temperature. To check if an egg is fresh, put it in water. It will drop to the bottom Â Ûã ÷ ã¨ «¢ ¢ Û¨ Â É ã if old (if it does, throw it away).

CHESTNUT MARAN Laid by Marans, a French breed, these eggs have a speckled chestnut colour and a rich orange yolk.

BLUEBELL ARAUCANA These striking pastel blue eggs with golden yolks are laid by a Chilean breed of hen.

WHITE DUCK EGGS Larger than chicken eggs, duck eggs are snowy white with thick shells and « ¨ óÉè

BURFORD BROWNS wÉè »» Â »« «ÉèÛ ÂÛ yolks within the thick, glossy brown shells of these eggs.

EGGS SPECIAL

HOW DO YOU LIKE YOUR EGGS?

COOK’S TIP

Egg shell in your dish? Use another piece of shell to scoop it out.

5 RUNNY Perfect for dipping soldiers into

4 TIPS FOR SUPER SCRAMBLED EGGS WHISK… just before cooking to keep the eggs aerated, and make sure the yolk and whites are fully combined

COOK… slowly over a low heat for the best results

6Ω SOFT Add to a salad

MINUTES

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY JESSOP PROP STYLING MORAG FARQUHAR

Shell rescue

When boiling eggs, lower them into the water with a spoon so they don’t hit the bottom of the pan and crack.

8 SET Ideal for a Scotch egg

11 HARDBOILED Best for a sandwich DON’T… over-stir when scrambling – it will make the eggs dry

UNDERCOOK… slightly, as the eggs will carry on cooking in the pan and on your plate

Using large eggs at room temperature, starting in boiling water 55

ÂŁ3 each

Valid from 9th April 2019 until 29th April 2019. Normal price ÂŁ4.00.While stocks last.

EASTER EGGS

The hunt is over! PHOTOGRAPHY ANT DUNCAN PROP STYLING AGATHE GITS *Promotion runs 13 March to 22 April 2019. Normal price £10

Che ck out these Easter eg gs from your favourite brands. Many have hidden surprises, and all are only at Tesco

ONLY AT TESCO THE NUTTY ONE With three bags of honeycomb-packed Maltesers Buttons to munch through.

Includes three little peanut butter crèmefilled eggs.

Maltesers Buttons Easter Egg 271g, £6 (£2.21/100g)

Reese’s Easter Egg 232g, £6

THE CRUNCHY ONE

(£2.59/100g)

THE TROPICAL ONE THE ROMANTIC ONE Ruby cocoa beans give the chocolate its pink blush. KitKat Ruby Cocoa Beans Easter Egg 283g, £6 (£2.12/100g)

There are coconut bits in this milk chocolate shell. Bounty Easter Egg 494g, £8* (£1.62/100g)

THE ORANGEY ONE This egg has crunchy Orange Mini Smarties in the shell. Yum! Orange Smarties Mini Eggs Easter Egg 480g, £10 (£2.08/100g) 57

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Get set to WOW! Will your Easter showstopp er b e this de c a dently dark cho colate cake or the light yet luxurious sp onge opp osite?

C H O C O L AT E L AY E R C A K E Serves 16 Takes 45 mins plus cooling Cost per serve 65p For the sponge 340g unsalted butter, softened, plus extra for greasing 340g golden caster sugar 6 eggs £ Û »¢ «Û«Â£ Éè 2Ω tsp Dr. Oetker Baking Powder 75g Dr. Oetker Cocoa Powder To decorate 100g blanched hazelnuts 350g Dr. Oetker Rich Chocolate Buttercream Style Icing 2 Tesco Finest Salted Á »c è Û 3 Tesco Finest Marc de ¨ ÁÔ £Â c è Û Ω tsp Dr. Oetker Cocoa Powder, to dust

Energy

2163kJ 518kcal 26%

Fat

Saturates

Sugars

Salt

31g 15g 37g 0.5g 44% 76% 41% 8%

of the reference intake. See page 8. Carbohydrate 55g Protein 7g Fibre 3g

The high cocoa content in Dr. Oetker Fine Dark Cocoa Powder 190g, £2* (£1.05/100g), gives your bakes an intensely dark, rich, chocolatey flavour. Spread on velvety smooth Dr. Oetker Rich Chocolate Buttercream Style Icing 400g, £2** (50p/100g), for a deliciously indulgent finish to your bakes.

Promotion runs 3 April to 23 April 2019. Normal price £2.75. Promotion runs 3 April to 23 April 2019. Normal price £2.50

Each serving contains

Chocolate fix

the edges. Sprinkle some of the hazelnuts over, making sure they go right to the edge. Top with the second sponge and repeat, then top with the third sponge and spread the remaining icing on top. 5 É ã ã¨ ¸ ô«ã¨ ã¨ ã è Û and remaining hazelnuts. Dust with a little cocoa powder to serve. Will keep for up to 2 days in an airtight container at room temperature.

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 20cm loose-bottomed cake tins with nonstick baking paper. 2 Put the sponge ingredients in a large bowl and mix with an electric hand whisk for 1-2 mins until smooth. Divide the batter between the prepared tins and bake for 25-30 mins until risen and springy to the touch. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely. 3 Put the hazelnuts on a baking tray and toast in the oven for 12-15 mins until golden, shaking the tray once halfway through. Chop the nuts, some Â »÷ Â » ó«Â£ Éã¨ Û ÁÉ ¨èÂ¸÷ 4 Place a sponge on a serving plate or cake stand. Using a warm palette knife, spread of the chocolate buttercream on top, leaving it a little thicker around

Cover

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PEANUT BUT TER CAKE W I T H C H O C O L AT E D RI P

REPRO OP

Serves 12 Takes 50 mins plus cooling Cost per serve 29p

SUBS ART

220g Stork, plus extra for greasing 220g golden caster sugar ŲŲŰ£ Û�»¢ǂ×�«Û«Â£ ČÉè× 1 tsp baking powder 4 eggs 1 tsp vanilla extract For the buttercream 150g Stork 200g icing sugar 100g smooth peanut butter For the chocolate drip 100g Tesco Finest Belgian Chocolate Sauce

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm loose-bottomed cake tins with

nonstick baking paper. In a bowl, beat ãÉ£�ã¨�× ã¨� ]ãÉ×¸ƭ ��Ûã�× Ûè£�×ƭ ČÉè×ƭ baking powder, eggs and vanilla extract with an electric whisk for 1-2 mins until smooth and creamy. 2 Divide the mixture between the prepared tins and bake for 30 mins or until golden, risen and springy to the touch. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely. 3 Meanwhile, make the buttercream. Beat the Stork and icing sugar in a large bowl with an electric whisk for 3-4 mins until light and creamy. Set aside 100g. Add the peanut butter to the remaining buttercream and beat until smooth. 4 Place a sponge on a cake stand or serving plate and spread the reserved plain buttercream on top. Top with the second sponge, then use a palette knife to spread the peanut buttercream over the sides and top of the cake.

5 Heat the Belgian chocolate sauce in a microwave on high for 4-5 secs, then pour over the cake, allowing some to drip down the sides. Will keep at room temperature for up to 2 days in an airtight container. Each serving contains Energy

2179kJ 517kcal 26%

Fat

Saturates

Sugars

Salt

31g 9g 40g 0.9g 44% 43% 44% 14%

of the reference intake. See page 8. Carbohydrate 58g Protein 7g Fibre 1g

Make baking a breeze Take the elbow work out of creaming, mixing and blending: soft-blend Stork Original 500g, £1.20 (24p/100g) can be used straight from the fridge to create the »«£¨ã�Ûãƭ ČèĄ�Ûã bakes and cakes.

PRODUCTION CLIENT

Something to share Share the love over the Easter weekend by opening a bag of new M&M’s Eggs 80g, £1 (£1.25p/100g). Bite through the brightly coloured, speckled shell to reveal smooth milk chocolate inside.

BLACK YELLOW MAGENTA CYAN

91TCSSAP19100.pgs 12.03.2019 11:33

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Serves 8 Takes ųŰ Á«ÂÛ Cost per serve £1.15

ART

100g classic dark chocolate (74% cocoa solids) 35g malt wheats, roughly broken 1 small chocolate celebration cake űƟ ã�ÛÔ �¨É�É»�ã� Č�óÉè× ¢×ÉÛã«Â£ 100g Cadbury Dairy Milk chocolate 80g bag Cadbury Mini Eggs

PRODUCTION CLIENT

1 ×��¸ Éā Ŵ ÛÖè�×�Û É¢ ��×¸ �¨É�É»�ã�ƭ »��ó«Â£ ã¨� ×�Á�«Â«Â£ ��× ô¨É»�ƭ �Â� Ô»�� «Â � ¨��ãÔ×ÉÉ¢ �Éô» Û�ã Éó�× � Ô�Â É¢ Û«ÁÁ�×«Â£ ô�ã�×ƭ �ÂÛè×«Â£ ã¨� �Éô» �É�ÛÂǋã ãÉè�¨ ã¨� ô�ã�×Ʋ >��ó� ãÉ Á�»ãƭ ã¨�Â Ûã«× èÂã«» ÛÁÉÉã¨Ʋ �� ã¨� Á�»ã ô¨��ãÛƲ D«ö ô�»» ãÉ ¢è»»÷ �É�ãƭ ã¨�Â Û�ã �Û«�� ãÉ �ÉÉ» ¢É× űŵ Á«ÂÛƲ 2 Vèã ã¨� ��¸� ÉÂ � Û�×ó«Â£ Ô»�ã� É× ��¸� Ûã�Â�Ʋ DÉó� ã¨� ��É×�ã«ÉÂÛ ÉÂ ãÉÔ É¢ ã¨� ��¸� «ÂãÉ ã¨� Á«��»�ƭ ã¨�Âƭ èÛ«Â£ � ô�×Á Ô�»�ãã� ¸Â«¢�ƭ ÛÔ×�� ã¨«Â ×«Â£ É¢ �¨É�É»�ã� ¢×ÉÛã«Â£ �×ÉèÂ� ã¨�ÁƲ c¨«Û ô«»» ¢É×Á ã¨� ��Û� É¢ ÷Éè× Â�ÛãƲ 3 ,É»� ã¨� ×�Á�«Â«Â£ ��×¸ �¨É�É»�ã� ÉÂ � �¨ÉÔÔ«Â£ �É�×�ƭ ÛÁÉÉã¨ Û«�� èÔƷ èÛ«Â£ � Û¨�×Ô ¸Â«¢�ƭ Û�×�Ô� �ô�÷ ¢×ÉÁ ÷Éè ãÉ Á�¸� Û¨�×�ÛƲ ]��ãã�× ã¨�Û� ÉÂ ãÉÔ É¢ ã¨� �èãã�×�×��Á «Â �Â �ó�Â »�÷�×Ʋ 4 ×��¸ èÔ ã¨� �¨É�É»�ã�ǂ�É�ã�� Á�»ã ô¨��ãÛ ô«ã¨ ÷Éè× ¨�Â�Û �Â� Û��ãã�× ¨�»¢ É¢ «ã ÉÂ ãÉÔ É¢ ã¨� �¨É�É»�ã� Û¨�×�ÛƲ 5 ,É»� ã¨� ��è×÷ �«×÷ D«»¸ �¨É�É»�ã� ÉÂ � �¨ÉÔÔ«Â£ �É�×�ƭ ÛÁÉÉã¨ Û«�� èÔƭ �Â� Û�×�Ô� Éā � Û«Á«»�× �ÁÉèÂã É¢ Û¨�×�ÛƲ ]��ãã�× ¨�»¢ É¢ ã¨�Û� Éó�× ã¨� Á�»ã ô¨��ãÛƭ ãÉÔ ô«ã¨ ã¨� ×�Á�«Â«Â£ Á�»ã ô¨��ãÛƭ �Â� ĉÂ«Û¨ ô«ã¨ ÁÉ×� ��è×÷ �«×÷ D«»¸ Û¨�×�ÛƲ wÉè× Â�Ûã Û¨Éè»� �� Éèã ų�Á ¨«£¨Ʋ &«»» ã¨� Â�Ûã ô«ã¨ ã¨� ��è×÷ D«Â« ££Û ãÉ Û�×ó�Ʋ

Bagsy some of these &«Â� ã¨� ×��» ã�Ûã� É¢ �Ûã�× «Â � ��£ É¢ Cadbury Mini Eggs 80g, £1 (£1.25/100g)ƭ �Â� 296g, £3 (£1.01/100g)Ʋ c¨� Ô×�ãã÷ Ûè£�× Û¨�»» �Éó�×Û � ÛÉ»«� Á«»¸ �¨É�É»�ã� ��Âã×�Ʋ

BLACK YELLOW MAGENTA CYAN

Each serving contains Energy

2065kJ 464kcal 23%

Fat

Saturates

Sugars

Salt

27g 14g 42g 0.3g 39% 68% 47% 5%

of the reference intake. See page 8. Carbohydrate 54g Protein 6g Fibre 4g

3 SET GROUND RULES

/Â ã¨� ×èÂǂèÔ ãÉ �Ûã�×ƭ �è«»� �ö�«ã�Á�Âã ô«ã¨ � ÛÔÉã É¢ �Ûã�× �×�¢ã«Â£Ʋ ,�»Ô ÷ÉèÂ£ ¸«�Û ��É×�ã� ��Û¸�ãÛ É× Ô�Ô�× ��£Û ãÉ èÛ� ¢É× ã¨�«× �££ ¨èÂãƲ K»��× �¨«»�×�Â ô«»» �Â¶É÷ Á�¸«Â£ Éè× �Ûã�×ǂã¨�Á�� É×�ã«ÉÂÛ ÉÂ ÔŸŴƲ

cÉ �óÉ«� »«ãã»� ÉÂ�Û »ÉÛ«Â£ Éèãƭ �öÔ»�«Â ã¨�ã �»» �££Û ô«»» �� Û¨�×�� Éèã ¢�«×»÷ �ã ã¨� �Â� É¢ ã¨� ¨èÂãƲ /ÂÛã�� É¢ ô«ÂÂ�×Û �Â� »ÉÛ�×Ûƭ É¢¢�× � Ô×«û� ¢É× ã¨� ��Ûã �££ ¨èÂã�×Ʋ D�¸� Ûè×� ã¨�÷ èÂ��×Ûã�Â� ã¨�÷ ��Âǋã ��ã �»» ã¨� �££Û «Â ÉÂ� £ÉƯ

2 USE A KIT

4 GIVE CLUES

£×��ã ô�÷ ãÉ Á�¸� Ûè×� ÷Éè ¨�ó� �ó�×÷ã¨«Â£ ÷Éè Â�� ¢É× � ¢�Á«»÷ �££ ¨èÂã «Û ãÉ £�ã � ¸«ãƲ c¨«Û £×��ãǂó�»è� Kinder Easter Egg Hunt Maxi Kit 185g, £6* ƾǒųƲŲŴƸűŰŰ£ƿ «Â�»è��Û �«£¨ã ��×��É�×� Û«£ÂÛ ãÉ ÔÉ«Âã ¸«�Û «Â ã¨� ×«£¨ã �«×��ã«ÉÂƭ Ô»èÛ »ÉãÛ É¢ ã×��ãÛ ãÉ ¨«��Ƭ ãôÉ <«Â��× ]è×Ô×«Û� �££Ûƭ ã¨×�� ¢èÂ �¨É�É»�ã� �Â«Á�»Ûƭ <«Â��× ¢«£è×�Û �Â� � űŰŰ£ ��£ É¢ <«Â��× D«Â« ££ÛƲ

Û ô�»» �Û Ô»��«Â£ Û«£ÂÔÉÛãÛƭ � ã×�«» É¢ �»è�Û «Â ã¨� ¢É×Á É¢ Û«ÁÔ»� ×¨÷Á�Û �×� � £×��ã «��Ʋ :èÛã Û��×�¨ ÉÂ»«Â� ¢É× Ǌ �Ûã�× �££ ¨èÂã ×¨÷Á�Ûǋ ¢É× Ô»�Âã÷ É¢ «ÂÛÔ«×�ã«ÉÂƲ

5 MAKE THEM MOVE cÉ Ô×É»ÉÂ£ ÷Éè× �££ ¨èÂã �Â� ¸��Ô ã¨� ¸«�Û ÁÉó«Â£ƭ Û�ã èÔ ��ã«ó«ã÷ Ûã�ã«ÉÂÛ ô¨�×� ã¨�÷ ¨�ó� ãÉ �É � ã�Û¸ ǁ ã¨×�� èÂÂ÷ ¨ÉÔÛ É× Û¸«ÔÛƭ É× �Â �££ �Â� ÛÔÉÉÂ ×��ƭ ¢É× «ÂÛã�Â�� ǁ ��¢É×� ã¨�÷ ��Â �»�«Á ã¨� �££Ʋ

V×ÉÁÉã«ÉÂ ×èÂÛ űų D�×�¨ ãÉ ŲŲ Ô×«» ŲŰűŹƲ EÉ×Á�» Ô×«�� ǒŷƲ V×ÉÁÉã«ÉÂ ×èÂÛ ų Ô×«» ãÉ ŲŲ Ô×«» ŲŰűŹƲ EÉ×Á�» Ô×«�� ǒų

SUBS

EASTER MINI EGGS NEST CAKE

1 DO DECORATING PREP

REPRO OP

' �ã Û�ã ¢É× �Â �£ £ǂ��»»�Âã ô� �¸�Â� ô«ã¨ Éè× Öè«�¸ �Â� ��Û÷ � �¸� Ûã ÷»«Â£ «��ƭ Ô»èÛ ãÉÔ ã«ÔÛ ¢É× �×��ã«Â£ � ¢�� Ûã�× �£ £ ¨èÂã

steps to a fun hunt

VERSION

Easter…

TOP TIP Make sure your kitchen isn’t too warm, or you’ll ĈÁ� â§� �§È�Èº â� Ú§ Ö�Ú óªºº À�ºâ Á� óÈÁǊâ §Èº� â§�ªÖ shape.

Finders, keepers

Champion choice

�£Û É¢ ĉÂ� Á«»¸ �¨É�É»�ã�ǂ �Éó�×�� Á«Â« �££Û ĉ»»�� ô«ã¨ � Á«»¸÷ ¨�û�»Âèã ��Âã×�ƭ Kinder Mini Eggs 75g, £1 (£1.33/100g)ƭ �×� ã¨� «��» �ÉÉã÷ ãÉ ãè�¸ «ÂãÉ �»» ÛÉ×ãÛ É¢ ¨«�«Â£ Ô»��ÛƲ

c¨«Û �èã� Á«»¸ �¨É�É»�ã� Kinder Surprise Bunny 75g, £2.50** (£3.33/100g)ƭ ¨«��Û � �»�ÛÛ«� <«Â��× ãÉ÷ �££ «ÂÛ«��ƭ Á�¸«Â£ «ã ã¨� Ô�×¢��ã Ô×«û� ¢É× ã¨� Éó�×�»» ô«ÂÂ�× É¢ ÷Éè× �Ûã�× �££ ¨èÂãƲ

91TCSSAP19101.pgs 12.03.2019 11:33

Pages 2 and 3

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Serves 8 Takes ųŰ Á«ÂÛ Cost per serve £1.15

ART

PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

Each serving contains Energy

2065kJ 464kcal 23%

Fat

Saturates

Sugars

Salt

27g 14g 42g 0.3g 39% 68% 47% 5%

of the reference intake. See page 8. Carbohydrate 54g Protein 6g Fibre 4g

3 SET GROUND RULES

2 USE A KIT

4 GIVE CLUES

SUBS

EASTER MINI EGGS NEST CAKE

1 DO DECORATING PREP

REPRO OP

steps to a fun hunt

VERSION

Easter…

TOP TIP Make sure your kitchen isn’t too warm, or you’ll ĈÁ� â§� �§È�Èº â� Ú§ Ö�Ú óªºº À�ºâ Á� óÈÁǊâ §Èº� â§�ªÖ shape.

Finders, keepers

Champion choice

91TCSSAP19101.pgs 12.03.2019 11:33

Pages 2 and 3

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12/03/2019

13:39

Back Cover

74014 Tesco Magazine Easter Ribbon Ad.pdf

VERSION REPRO OP SUBS ART PRODUCTION CLIENT

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91TCSSAP19102.pgs 12.03.2019 14:29

CHEF AT WORK

LIVING ON THE VEG /ÁÔ ÛÛ £è ÛãÛ ô«ã¨ ã¨ Û û Ûã ÷ ã ã» ãÛ ¢ ÉÁ ¨ ¢ ¸ ] ÂÉ « ãÉ É¢ Ô» Âã Û «ÂÂÉó ã«ÉÂ ã c Û É L E M O N & C O C O N U T TA R T L E T S Get ahead The cases can be made ¨ ô ÔÔ «Â »«Â£ »Á «Â ã¨ ÁÉè» Û Â ¢ Éû Â ¢É èÔ ãÉ ÁÉÂã¨ D ¸ ã¨ è èÔ ãÉ ÷Û ¨ Â ÛãÉ «Â Â « ã«£¨ã ÉÂã «Â «Â ã¨ ¢ « £ t¨«Û¸ ¢É èÛ«Â£

RECIPE DEREK SARNO PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

Makes 12 freeze tart cases Takes 1hr plus overnight chilling Cost per serve 57p 3 lemons, 2 zested, plus 90ml juice » ó » ãÛÔ É Â Éè 90g caster sugar 70g coconut oil º tsp turmeric 400g tin coconut milk 75g pitted dates 45g ground almonds, or macadamia ÂèãÛ »«ãû èÂã«» Â 150g desiccated coconut º tsp salt 45g maple syrup fresh mint leaves, to garnish

1 To make the lemon curd, mix half the » ÁÉÂ û Ûã ã¨ » ÁÉÂ ¶è« É Â Éè 70ml water and the sugar in a small saucepan. Cook over a medium heat, stirring frequently, for 10 mins until thick. 2 Remove from the heat and whisk in 25g coconut oil, the turmeric and 3 tbsp of the coconut milk. Transfer to a heatproof, lidded container and set aside to cool completely. Once cool, chill overnight to thicken. Cover the remaining coconut milk; chill overnight. 3 The next day, soak the dates in hot water for 10 mins. Drain, pat dry, then roughly chop. Melt the 45g coconut oil and put in a food processor with the nuts, dates, desiccated coconut, salt and remaining lemon zest. Pulse, adding the maple syrup gradually until the mix begins to bind and is fully blended. 4 Line a 12-hole cupcake tin with »«Â£ »Á «ó« ã¨ É ÉÂèã Á«öãè between the holes (2-3 heaped tbsp ¨ Â Ô ÛÛ Á»÷ ÉèÂ ã¨

sides to create tartlet cases, making sure to really build up the sides. Freeze ¢É Á«ÂÛ ãÉ Á èÔ 5 Meanwhile, spoon the chilled, hardened coconut cream into a mixing bowl, leaving the water in the tin (you can use this in a smoothie). Whisk for Á«ÂÛ èÂã«» ã¨« ¸ Â è ÷ 6 To serve, stir the lemon curd to soften, then quickly divide between the tartlets. Top with dollops of coconut cream and decorate with the mint. Store leftover tarts in the fridge for up to 2 days. Each tartlet contains Energy

999kJ 240kcal 12%

Fat

Saturates

Sugars

Salt

17g 12g 15g 0.2g 25% 62% 17% 4%

of the reference intake. See page 8. Carbohydrate 19g Protein 2g Fibre 1g

COOK’S TIP These tartlets are very delicate, so serve immediately and eat with a spoon.

GREAT NEW

TASTE

100% PLANT GOODNESS WITH 100% OF INGREDIENTS FROM NATURAL ORIGINS Naturally contains Omega 3 & 6. Essential fats are needed for normal growth and development of children. A daily intake of 2g alpha linolenic acid and 10g linolenic acid JT OFFEFE Y H TFSWJOHT PG 'MPSB B EBZ DPOUSJCVUF B TJHOJm DBOU BNPVOU UP UIJT &OKPZ BT QBSU PG B IFBMUIZ EJFU BOE MJGFTUZMF 4FMFDUFE TUPSFT POMZ TVCKFDU UP BWBJMBCJMJUZ

JAMIE OLIVER

Let’s do brunch Jamie’s got two healthy brunch dishes for us this month – one swe et, one savour y – plus some fruit y ideas for your fre ezer

Hello all you lovely Tesco mag readers, I hope you’re well. This month, we’re focusing on brunch with two delicious healthier recipes that will help to kick-start your day in the most nutritious way. My Fruit smoothie breakfast bowl «Û Öè« ¸ ÂÉè£¨ ãÉ ã «ÂãÉ your busy weekday routine, but it’s also great with loads of fun toppings when you have a bit more time to prep. And if you like eggs, you’ll love my Shakshuka recipe, which is brilliant for lazier mornings when you have time to dig out your frying pan and get stuck in. It’s a much-loved breakfast dish in the Middle East and is super-easy to rustle up, so do give it a go. Embracing gorgeous seasonal produce is always top of my agenda when it comes to healthier eating, so be sure to make the most of all that beautiful spring veg and fruit. Why not challenge yourself to try something new each week? C’mon, guys, let’s eat the rainbow! Big love,

HEALTHIER SWAP ‘Trade in your weekend fry-up for my beautiful shakshuka – it’s delicious and packed with veg.’

S H A KS H U K A Ru n ny e g g s, sw e e t p epp ers & tomato My super-easy shakshuka – gorgeous coddled eggs in a beautiful veg-packed sauce – is just the thing for a healthier brunch that’ll set you up perfectly for the weekend. b§ Ö Ú ÁÈ ¡ Á¢ ÖÈçÁ ó§ Á ªâ comes to this dish – simply throw everything in a pan and wait for the magic to happen. Serves Takes 35 mins Cost per serve 94p 2 red onions 4 garlic cloves olive oil 1 tsp ground cumin 4 mixed-colour peppers 2 x 400g tins of quality plum tomatoes 4 free-range eggs èÂ ¨ ¢ Û¨ ã » ¢ Ô Û» ÷ £ 4 tbsp natural yogurt

1 V » Â Â »÷ Û»« ã¨ ÉÂ«ÉÂÛ Â £ »« ã¨ Â Ô» «Â » £ ÂÉÂ Ûã« ¸ 64

nw onde r

¢ ÷«Â£ Ô Â ÉÂ Á «èÁ ¨ ã ô«ã¨ ãÛÔ É¢ É«» ]Ô «Â¸» Éó ã¨ èÁ«Â Â ÉÉ¸ ¢É Á«ÂÛ É èÂã«» ã¨ ÉÂ«ÉÂÛ ¨ ó ÛÉ¢ã Â Û»«£¨ã»÷ Ûã« «Â£ £è» »÷ 2 Û Â Â »÷ Û»« ã¨ Ô ÔÔ Û ãÉ ã¨ Ô Â Â ÉÉ¸ ¢É Á«ÂÛ É èÂã«» ÛÉ¢ã Â Ûã« ¸÷ 3 c«Ô «Â ã¨ ã«ÂÂ ãÉÁ ãÉ Û »ÉÂ£ ô«ã¨ ã«Â Û ôÉ ã¨ É¢ ô ã ¸«Â£ ã¨ ãÉÁ ãÉ Û èÔ ô«ã¨ ôÉÉ Â ÛÔÉÉÂ ] ÛÉÂ ô«ã¨ »«ãã» Û Û »ã Â » ¸ Ô ÔÔ £«ó ó ÷ã¨«Â£ £ÉÉ Ûã« ã¨ Â ãè Â ã¨ ¨ ã ÉôÂ ãÉ »Éô Â » ó ãÉ è » ô ÷ ¢É Á«ÂÛ É èÂã«» ã¨« ¸ Â Â è 4 ]Ô ã¨ ó £ Û è Éèã ó Â»÷ «Â ã¨ Ô Â ã¨ Â èÛ ã¨ ¸ É¢ ÛÔÉÉÂ ãÉ ÔèÛ¨ Â «£ Éèã »«ãã» ÔÉ ¸ ãÛ ¸ Â ££ «ÂãÉ ¨ ÉÂ ã¨ Â Éó ô«ã¨ »« É ã«Â ¢É«» Â ÉÉ¸ ¢É Á«ÂÛ É èÂã«» ã¨ ô¨«ã Û

Û ã èã ã¨ ÷É»¸Û Ûã«»» èÂÂ÷ ÉÉ¸ ¢É »ÉÂ£ «¢ ÷Éè Ô ¢ 5 V« ¸ Â Éè£¨»÷ ¨ÉÔ ã¨ Ô Û» ÷ ã¨ Â Û ãã Éó ã¨ «Û¨ Â É»»ÉÔ Éó ã¨ ÷É£è ã »« «ÉèÛ Û ó ô«ã¨ ãÉ Ûã É ã Û ¢É ÁÉÔÔ«Â£ èÔ ã¨ ¶è« Û Each serving contains Energy

916kJ 218kcal 11%

Fat

Saturates

Sugars

Salt

8.8g 2.3g 20.8g 0.6g 13% 12% 23% 9%

of the reference intake. See page 8. Carbohydrate 22.9g; Protein 14.5g; Fibre 3.4g High in vitamin C, which supports the normal function of the immune system

F RU I T S M O O T H I E B RE A K FA S T B O W L P e a n u t b u t t e r, o a t s & cinnamon The beauty of this banana and berry combo is that it works three ways: enjoy as a full-on breakfast bowl with some tasty toppings, drink as a straight-up smoothie, or freeze in ice lolly moulds for a healthy snack that somehow feels a bit naughty! My lot go nuts for them, grown-ups included. Serves Takes Á«ÂÛ Cost per serve

300g natural yogurt 2 super-ripe bananas 1 pinch cinnamon 30g rolled oats 120g frozen berries Á«»¸ ÉÔã«ÉÂ » 1 handful of low-sugar cereal t ã «ö Û¨ ô¨ ã É ÂÉ Ûè£ Áè Û»« 2 tbsp peanut butter 2 tbsp mixed seeds or nuts ¢ Û¨ Û ÛÉÂ » ¢ è«ã ãÉ Û ó ÉÔã«ÉÂ »

Top with your f avo uri te low -

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

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1 Vèã ã¨ ÷É£è ã Â Â Û «ÂÂ ÁÉÂ Â É ãÛ «Â » Â Â »«ãû èÂã«» ÛÁÉÉã¨ VÉè Éèã ÉèÂ ãôÉ ã¨« Û É¢ ã¨ Á«öãè Â «ó« ãô Â ÷Éè Éô»Û £» ÛÛ Û É »É»»÷ ÁÉè» Û 2 ã¨ ¢ Éû Â « Û ãÉ ã¨ » Â Û ó«Â£ ¢ ô ¢É ã¨ ãÉÔÔ«Â£ Â »«ãû £ «Â èÂã«» ÛÁÉÉã¨ «Â£ ÛÔ» Û¨ É¢ Á«»¸ ãÉ »ÉÉÛ Â «¢ Â 3 «ó« ã¨ ÷ Á«öãè ãô Â ÷Éè Éô»Û £» ÛÛ Û É »É»»÷ ÁÉè» Û ã¨ Â Ûô« » ã¨ ãôÉ ãÉ£ ã¨ ãÉ ã «ÔÔ» ã 4 ] ó ô«ã¨ Á«öãè É¢ ãÉÔÔ«Â£Û ÛÔ «Â¸»«Â£ É¢ » É»»ÉÔ É¢ Ô Âèã èãã Û ãã «Â£ É¢ ÂèãÛ Â Û Û Â ÛÉÁ ¢ Û¨ ¢ è«ã »« «ÉèÛ Each serving contains Energy

1000kJ 238kcal 12%

Fat

Saturates

Sugars

Salt

10.9g 3.2g 17.5g 0.3g 16% 16% 19% 4%

of the reference intake. See page 8. Carbohydrate 27.3g; Protein 9.7g; Fibre 3.1g Source of protein, which supports the maintenance of muscle mass

l rea e rc a g su HEALTHIER SWAP ‘Ripe bananas are great for providing sweetness without the need for added sugar.*’

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,

JAMIE OLIVER

Jamie’s fruity freezer ideas CITRUS Slice up and freeze lemons, limes and oranges. Not only will they keep your drinks cool, but they’ll »« «ÉèÛ ¢ è«ã÷ óÉè ãÉ ã Ô É ûû÷ ô ã ¨ »ã¨« Ûô Ô for sugary drinks.

Froze n berr ies make

great ice lollies

BANANAS AND MORE Chop up any fruit that’s on the turn and freeze in portions for instant smoothies. Try bananas, mango, pineapple, stone fruits, apples and pears ÂÉ « Â

RECIPES ©JAMIE OLIVER PHOTOGRAPHY ©JAMIE OLIVER ENTERPRISES LIMITED, BY ELLA MILLER

BERRIES Frozen berries are great value and awesome when you want something sweet but healthy. As well as smoothies and lollies, think frozen yogurts, oat-topped crumbles and compotes for porridge.

You can watch Jamie’s healthier recipe videos at tes.co/Jamie 66

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

LITTLE HELPS

FREE FRUIT for kids… …is clearly hitting the sp ot, as Tesco is on the verge of giving away 100 million pie ces in stores

PHOTOGRAPHY ALEX LUCK ILLUSTRATIONS OLI FRAPE FOOD STYLING LUCY O’REILLY * Source: healthsurvey.hscic.gov.uk

hree years ago a Tesco colleague from Lincolnshire, Maria Simpson, had an idea to give away free fruit to children in Tesco stores. That simple idea ¨ Û¨ «£ ã ]«Â ã¨ Free Fruit for Kids scheme launched, children across the UK have enjoyed apples, oranges and bananas in Tesco stores while their parents shop – and are close to having munched through 100 million pieces of free fruit. As these comments show, it’s a ÛÁ »» èã Û«£Â« Âã Ûã Ô ãÉ helping children pick up healthy eating habits early.

18% …the number of children in the UK who are eating the recommended 5-a-day* 67

MIDWEEK MEALS

Everyday easy

F i ve satisf y ing dinne rs to s e e yo u an d yo ur family thro ug h th e we ek

FIVE MEALS, FIVE DAYS, ONE LIST

Û» ÷ ã » ¢Ô 2 lemons ¸Û ¢ Û¨ ö £Ô es mint leav 15g fresh h c a in salad 200g sp acks house 2 x 120g p tional) ms leaves (op y button mushroo b a b k c a 200g p n 1 red onio per 1 red pep k leeks 500g pac k broccoli c a p g 0 35 es rr y tomato e h c 100g ge a b b a 1 Savoy c al) ns (option green bea iper potatoes sP 1.1kg Mari i k gnocch 500g pac Á«ö « Ô Û¨ oneless £Ô ¸ less and b in sk k c a 600g p ãÛ «£¨ »» ¨« ¸ Â ã¨ b mince % fat lam 10 k c a p g etened 250 e sw n u y-free 150g dair n gurt natural yo or Parmesa ard cheese cheese h an ri ta vege lad ced-fat sa 100g redu ar d d e h C re 50g matu y-rolled acks read 2 x 280g p gh matoes pizza dou hopped to n Italian c o rt a c g 0 oil 39 and olive with garlic r beans e tt u b 400g tin hickpeas 400g tin c D CUPBOAR UR STORE « ¸ Â É Û¨ YO M O R F ¨ Û ¸«Â£ ÔÉã ãÉ Éè crushed Â É , e lb, b u stock c 1 garlic bu zen peas, r, o e fr d n s, a ie ri ill o ch nd c min, grou onions, 3 il, ground cu o e rrots, oliv 4 large ca paprika, , smoked ilk m l m getable 300 ve s, e tomato «Â sundried £ » Éè ô¨É É«» Ô» «Â mustard

C H I C K E N & M U S H RO O M HOTPOT Serves 4 freeze without potato top Takes 1 hr Cost per serve £1.35 500g Maris Piper potatoes, scrubbed 50 and a sliced to 3-4mm thickness 1 tb tbsp vegetable oil, plus 2 tsp 1 re red onion, thinly sliced 2 ggarlic cloves, crushed 200g pack baby button mushrooms, 200 h halved 4 la large carrots, peeled and thinly sliced 600g pack skinless and boneless 600 ¨« ¸ Â ã¨«£¨ »» ãÛ ¨ Û»« iinto four ã ÛÔ Ô» «Â Éè 1 ch chicken stock cube, made up to 400ml 1 tb tbsp wholegrain mustard green beans, to serve (optional) gre

1 V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â É«» ã¨ ÔÉã ãÉ Û ¢É Ÿ Á«ÂÛ èÂã«» Â »÷ ã Â ÷Éè Û¨Éè» » ãÉ Ô« ã¨ Á ô«ã¨ ¢É ¸ èã ã¨ ÷ Û¨Éè» Ûã«»» Á «Â Â Û ã Û« 2 D Âô¨«» ¨ ã ã¨ É«» «Â » £ ô« Á Ô ÉÉ¢ ÛÛ É» «Û¨ Éó Á «èÁ ¨ ã & ÷ ã¨ ÉÂ«ÉÂ ¢É Á«ÂÛ ã¨ Â ã¨ £ »« ÁèÛ¨ ÉÉÁÛ Â ÉãÛ & ÷ ¢É ¢è ã¨ Á«ÂÛ ã¨ Â ã¨ ¨« ¸ Â ÉÉ¸ ¢É Á«Â ]ã« «Â ã¨ Éè ã¨ Â ÔÉè «Â ã¨ ÛãÉ ¸ Â ÁèÛã «Â£ ãÉ Û«ÁÁ Éó Á «èÁ ¨ ã Â è » ¢É Á«ÂÛ É èÂã«» ã¨ Û è ã¨« ¸ ÂÛ Y ÁÉó ¢ ÉÁ the heat. 3 > ÷ ã¨ Û»« ÔÉã ãÉ Û ÉÂ ãÉÔ É¢ ã¨ Û è «ûû» ô«ã¨ ã¨ Á «Â«Â£ ãÛÔ É«» ¸ ¢É Á«ÂÛ èÂã«» £É» Â Â è »«Â£ > ó ãÉ Û«ã ¢É Á«ÂÛ ¢É Û ó«Â£ ô«ã¨ £ Â ÂÛ «¢ ÷Éè »«¸ Each serving contains Energy

2035kJ 484kcal 24%

Fat

Saturates

Sugars

Salt

21g 5g 11g 1.6g 30% 25% 12% 27%

of the reference intake. See page 8. Carbohydrate 43g Protein 33g Fibre 8g 2 of your 5-a-day; high in protein; low in saturates; source of vitamin B6

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

COLCANNON FISH PIE Serves 4 Takes 1 hr Cost per serve £1.89 600g Maris Piper potatoes, peeled Â « » £ ] óÉ÷ £ » ó Û Éèã £ Â »÷ Û»« £ Ô ¸ » ¸Û Û»« 1 tbsp vegetable oil ÉÂ«ÉÂ Â »÷ ¨ÉÔÔ ¨« ¸ Â É Û¨ ÛãÉ ¸ è Á èÔ ãÉ Á» Á» Á«»¸ ã ÛÔ É Â Éè Á«ö ô«ã¨ ã ÛÔ É¢ ã¨ Á«»¸ Éó ãÉ Á ¸ ã¨«Â Ô Ûã £ ¢ Éû Â Ô Û £ Ô ¸ Û¨ Ô« Á«ö £ Á ãè ¨ £ ã

1 V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â Ÿ É«» ã¨ ÔÉã ãÉ Û ¢É Á«ÂÛ until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then drain and set aside. 2 Meanwhile, heat the oil over a medium heat in a large, deep frying pan. Fry the onion and remaining leeks for 5 mins, then add the stock and Á«»¸ ã¨ É Â Éè Ô Ûã Â simmer for 5-8 mins, stirring, until it thickens and comes to the boil. 3 ã¨ Ô Û Â Û¨ Û ÛÉÂ Â pour into a 1.5ltr pie dish. Mash the cooked potato and veg mix together; Û ÛÉÂ ]ÔÉÉÂ Éó ã¨ Û¨ Á«ö ãÉÔ with the cheese and bake for 30 mins until golden and bubbling. Each serving contains Energy

1976kJ 470kcal 24%

Fat

Saturates

Sugars

Salt

16g 5g 13g 2.0g 22% 27% 15% 34%

of the reference intake. See page 8. Carbohydrate 53g Protein 33g Fibre 7g

GET AHEAD Prepare and ÚÚ À º â§ Ú§ Óª up to 24 hrs ahead; · Ó Èò Ö ªÁ â§ ¡Öª ¢ çÁâªº Ö ö to bake.

MIDWEEK MEALS

S P E E DY T U RK I S H P I Z Z A S Get ahead You can prepare the mince mixture up to 24 hrs ahead; cool and keep covered in the fridge. It will also freeze for 1 month. Serves 4 (makes 2 large pizzas) freeze mince topping only Takes 35 mins Cost per serve £1.90 1 tbsp olive oil, plus 2 tsp to drizzle ÉÂ«ÉÂ Â »÷ ¨ÉÔÔ £ »« »Éó Û èÛ¨ £Ô ¸ ¢ ã » Á Á«Â Ô ÔÔ ã¨«Â»÷ Û»« ãÛÔ ¨ £ ÉèÂ èÁ«Â £ ÉèÂ É « Â Â èÛ¨ ¨«»»« Û ö Ÿ £ Ô ¸Û ÷ É»» Ô«ûû Éè£¨ ö £ ãÉÂ /ã »« Â ¨ÉÔÔ ãÉÁ ãÉ Û ô«ã¨ £ »« Â É»«ó É«» £ è ¢ ãÛ » ¨ Û £ ¢ Û¨ Á«Âã » ó Û Ô« ¸ salad leaves, to serve (optional)

1 V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â /Â » £ ¢ ÷«Â£ Ô Â ¨ ã 1 tbsp oil over a medium heat and add the onion and garlic. Gently fry for 5-8 mins until softened. Add the lamb mince and pepper and fry for 3-4 mins èÂã«» ÉôÂ«Â£ VÉè É Â «Û the excess liquid and fat from the mince, then add the spices and fry for 2-3 mins until fragrant. Set aside. 2 Unroll the pizza dough and place each one on a baking sheet. Spread half the chopped tomatoes over each base, leaving a 2cm border. Top with the lamb mix and cheese, and drizzle each with 1 tsp oil. Bake the pizzas for 10-15 mins until golden. Scatter with mint leaves and serve half a pizza each with salad leaves, if you like. Each serving contains Energy

2398kJ 699kcal 35%

Fat

Saturates

Sugars

Salt

23g 8g 13g 3.7g 33% 40% 15% 62%

of the reference intake. See page 8. Carbohydrate 92g Protein 31g Fibre 6g

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

ROA S T G N O C C H I W I T H V E G & S P I N AC H P E S T O Get ahead Make the pesto up to 48 hrs ahead and keep covered in the fridge. Serves 4 freeze pesto only Takes 25 mins Cost per serve 93p 500g pack gnocchi 350g pack broccoli, cut into small É ãÛ Ûã »¸ èã «ÂãÉ ¨èÂ¸Û £ ¨ ÷ ãÉÁ ãÉ Û ¨ »ó ã ÛÔ É»«ó É«» ãÛÔ èÛ¨ ¨«»»« Û ÉÔã«ÉÂ » 200g spinach For the spinach pesto £ »« »Éó £ó £ ã « Â¨ ¨ Û É V Á Û Â Éè£¨»÷ ¨ÉÔÔ £ Ô ¸ ¢ Û¨ ã » ¢ Ô Û» ÷ ã ÛÔ É»«ó É«» » ÁÉÂ ¶è«

1 V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â É«» ã¨ £ÂÉ ¨« ¢É Á«Â «Â Â Û ã Û« 2 Vèã ã¨ É É»« ¨ ÷ ãÉÁ ãÉ Û Â «Â £ÂÉ ¨« «Â » £ É Ûã«Â£ ã«Â «ûû» ô«ã¨ ã¨ É«» Â ÛÔ «Â¸» ô«ã¨ ã¨ èÛ¨ ¨«»»« Û «¢ èÛ«Â£ cÉÛÛ ãÉ Á«ö ã¨ Â É Ûã ¢É Á«ÂÛ £ É¢ ã¨ ÛÔ«Â ¨ Â ãè Â ãÉ ã¨ Éó Â ¢É Á«ÂÛ Á«ö ãÉ ô«»ã ã¨ ÛÔ«Â ¨ 3 D Âô¨«» Ôèã ã¨ Á «Â«Â£ £ ÛÔ«Â ¨ «Â ¢ÉÉ Ô É ÛÛÉ ô«ã¨ ã¨ Éã¨ Ô ÛãÉ «Â£ « ÂãÛ Â Á» ô ã »«ãû èÂã«» ÛÁÉÉã¨ wÉè Á ÷ Â ãÉ ã¨ ÛÔ«Â ¨ «Â ã ¨ Û ] ÛÉÂ ãÉ ã Ûã Â serve drizzled over the roasted ó £ Â £ÂÉ ¨« Each serving contains Energy

1381kJ 328kcal 16%

Fat

Saturates

13g 3g 19% 15%

Sugars

Salt

5g 5%

1.6g 26%

of the reference intake. See page 8. Carbohydrate 41g Protein 11g Fibre 7g 2 of your 5-a-day; high in vitamin C; source of folate; source of protein

COOK’S TIP You might need to use 2 roasting tins, as overcrowding will make the veg soggy.

£4 MEAL! For more budget midweek meals, visit tes.co/£4

MIDWEEK MEALS

RECIPES LOTTIE COVELL PHOTOGRAPHY ALEX LUCK FOOD STYLING MIMA SINCLAIR PROP STYLING LUIS PERAL

Tr y

thi se

BAKED BUT TER BEAN & S U N D RI E D T O M AT O B U RG E RS Get ahead You can make the burgers 24 hrs ahead up to the end of step 2, then keep covered in the fridge. Serves 4 Takes 40 mins Cost per serve

freeze burgers only

¸«Â£ ÔÉã ãÉ Û Û»« «ÂãÉ ô £ Û ã ÛÔ ó £ ã » É«» ÉÂ«ÉÂ Â »÷ ¨ÉÔÔ £ »« »Éó Û èÛ¨ ãÛÔ ¨ èÛ¨ ¨«»»« Û Â ÛÁÉ¸ paprika £ ã«Â èãã ÂÛ «Â Â «ÂÛ £ ã«Â ¨« ¸Ô Û «Â Â «ÂÛ Ÿ £ ÛèÂ « ãÉÁ ãÉ Û «Â £ Ô ¸ ¢ Û¨ ã » ¢ Ô Û» ÷ ¨ÉÔÔ

asy

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r this week

ö £ Ô ¸ ¨ÉèÛ Û » ãÉÁ ãÉ Û ¨ »ó For the dressing £ « ÷ ¢ èÂÛô ã Â Â ãè » ÷É£è ã £ »« »Éó èÛ¨ º » ÁÉÂ ¶è«

1 V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â Ÿ Vèã ã¨ ÔÉã ãÉ ô £ Û ÉÂ » £ ÂÉÂÛã« ¸ ¸«Â£ ã ÷ Â ãÉÛÛ ô«ã¨ ã ÛÔ É«» ] ÛÉÂ Â É Ûã ¢É Á«ÂÛ D Âô¨«» «Â » £ ¢ ÷«Â£ Ô Â ¨ ã the remaining oil over a medium ¨ ã ã¨ ÉÂ«ÉÂ Â ¢ ÷ ¢É Á«ÂÛ èÂã«» Ûã ã«Â£ ãÉ ÛÉ¢ã Â ã¨ £ »« èÛ¨ ¨«»»« Û Â Ô Ô «¸ ¢ ÷ ¢É Á«ÂÛ èÂã«» ¢ £ Âã 2 c«Ô ã¨ ÉÂ«ÉÂ Á«ö «ÂãÉ ¢ÉÉ Ô É ÛÛÉ ô«ã¨ ã¨ èãã ÂÛ Â ¨« ¸Ô Û Â »«ãû ãÉ «Â£ ó ÷ã¨«Â£ ãÉ£ ã¨ ãÉ ¨èÂ¸÷ Á«ö ã¨

sundried tomatoes and half the Ô Û» ÷ Û ÛÉÂ Vè»Û ãÉ ÉÁ «Â ãÉ ¨èÂ¸÷ ÉÂÛ«Ûã Â ÷ ã¨ Â èÛ ÷Éè hands to bring the mix together and Û¨ Ô «ÂãÉ » £ è £ Û 3 Vèã ã¨ è £ Û ÉÂ »«Â ¸«Â£ ã ÷ Â ¸ ¢É Á«ÂÛ èÂã«» £É» Â Â èÂ ¨÷ ÉÂ ã¨ ÉèãÛ« D Âô¨«» Á«ö ã¨ ÛÛ«Â£ «Â£ « ÂãÛ ãÉ£ ã¨ ô«ã¨ ã ÛÔ É¢ ô ã ãÉ »ÉÉÛ Â ] ó ã¨ è £ ô«ã¨ ã¨ ô £ Û Â Û » Â «ûû» Éó ã¨ ÛÛ«Â£ Each serving contains Energy

1523kJ 361kcal 18%

Fat

Saturates

12g 1.5g 17% 7%

Sugars

Salt

7g 7%

1.6g 27%

of the reference intake. See page 8. Carbohydrate 50g Protein 15g Fibre 12g 1 of your 5-a-day; source of protein; low in fat; low in fat; low in saturates

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

PORTION CONTROL

FIND YOUR BALANCE Take th e gu e sswo r k o u t of e ating healthily wi th this han dy gu ide to p o r tion si ze s

aving a balanced diet is not only about eating the right types of food, it’s also about serving up appropriate amounts. But what is a healthy portion? The British Nutrition Foundation (BNF) has produced a guide to make it easier for everyone to put a balanced diet into practice. It is designed to complement the Government’s Eatwell Guide. Use our illustrations to see how to measure a portion of some common foods with your hands. Then use the plate graphic to see how many portions you should eat each day. Some food groups are measured differently (for example one portion of pulses is about 6 tbsp), so check out the full guide on the website below to find portion sizes for all food groups.

Meat, fish, nuts & dried carbohydrates Use a portion half the size of your hand for chicken, salmon, mackerel or rump steak. hÛ Éèã ã¨ ÁÉèÂã ã¨ ã ãÛ «Â ÷Éè Ô »Á for nuts and seeds. Use two handfuls for oven chips, dried rice, couscous or pasta.

Cheese Use two thumbs to measure one portion of hard cheese such as Cheddar, or soft cheeses such as Brie and Stilton.

Dried spaghetti The best way to measure dried spaghetti is to make a hole about the Û«û É¢ É«Â ãô Â ÷Éè Â£ Â ã¨èÁ ÉÂ ÔÉ ã«ÉÂ ô«»» ã «Â ã¨ ¨É»

STARCHY CARBOHYDRATES

3-4

Cooked starchy carbohydrates

PORTIONS PER DAY UNSATURATED OILS & SPREADS

Once cooked, a portion of couscous, rice or pasta ôÉè» ã «Â ãôÉ ¨ Â Û cupped together.

SMALL AMOUNTS

Jacket potatoes FRUIT & VEG

5 VARIED

OR MORE

DAIRY & ALTERNATIVES

PORTIONS PER DAY

2-3

r Yo u

PORTIONS PER DAY

You can find detailed portion tables for all food groups, information on children’s portions, plus tips on alcohol and eating out, at nutrition.org.uk/findyourbalance

ily

PROTEIN FOODS

tio

2-3 ide

PORTIONS PER DAY

PHOTOGRAPHY GETTY IMAGES ILLUSTRATIONS FREDDIE STEWART

A portion for one person should be about the size of ÷Éè Ûã

t e s r e m o S f o l u f n o o p s a b a r G

and discover all the things you can make Our natural yogurt is perfect on its own and great teamed with pretty much anything... in a healthy breakfast smoothie

in a creamy homemade soup

or in a cake to make the sponge extra soft

For more ideas and full recipes visit yeovalley.co.uk/recipes

THE TASTE LIBERTÉ

WARM ROAST BEETROOT WITH DUKKAH SPICES AND OLIVE OIL-SPIKED YOGHURT INGREDIENTS

• • • • • •

500g raw beetroots 150g of Liberté natural greek style yogurt 1 head of garlic 50g of blanched hazelnuts 2tbsp toasted sesame seeds 1 tsp cumin seeds

• • • • •

1 tsp coriander seeds 1 tsp nigella seeds 2 tbsp extra-virgin olive oil 2 tbsp red-wine vinegar Zest of 1 orange

for full recipe please go to https://www.liberte.co.uk/the-taste

FUSS-FREE MEALS

Jerk chicken enchiladas V ¨ ã ã¨ Éó Â ãÉ £ Û ¢ Â Ÿ t Á £ tin Taco Mixed Beans in Spicy Tomato Sauce in a saucepan Éó Á «èÁ ¨ ã èÂã«» Û«ÁÁ «Â£ ]ã« ã¨ Éè£¨ Ÿ £ pack Fruity Jerk Chicken Breast and simmer for 2 mins ÁÉ ãÉ ¨ ã ã¨ Éè£¨ D Âô¨«» Â »÷ Û»« Spring Onions Û ã Û« èÛ¨ ÛÁ »» Û¨ »»Éô Éó ÂÔ ÉÉ¢ «Û¨ ô«ã¨ ã ÛÔ É»«ó É«» ]ÔÉÉÂ Öè ã É¢ ã¨ ÂÛ Â chicken along the centre of a Tortilla Wrap and scatter ô«ã¨ ÛÉÁ É¢ ã¨ ÛÔ «Â£ ÉÂ«ÉÂ YÉ»» èÔ Â Ô» «Â ã¨ «Û¨ Ô ã ô«ã¨ ÁÉ ô ÔÛ Â ã¨ Á «Â«Â£ Â Á«ö cÉÔ ô«ã¨ Ÿ £ Mature Grated Cheddar Cheese and ¸ ¢É Á«ÂÛ ] ãã ô«ã¨ Û»« ÛÔ «Â£ ÉÂ«ÉÂ ãÉ Û ó Each serving contains Energy

2941kJ 699kcal 35%

Fat

Saturates

Sugars

Salt

21g 8g 11g 2.8g 29% 38% 12% 46%

of the reference intake. See page 8. Carbohydrate 72g Protein 51g Fibre 11g

Serves 2 Cost per serve

ingredient

Y /V ] LUCY O’REILLY V,KcK'Y V,w TOBY SCOTT &KK ]cw>/E' HANNAH YEADON VYKV ]cw>/E' JENNY IGGLEDEN Packaging subject to change

G reat ideas for quick and easy midwe ek meals

Serves 2 Cost per serve Ÿ

Spring fish & chorizo soup Heat a 60g pack Garlic Breadsticks ãÉ Ô ¸ «ÂÛã è ã«ÉÂÛ D Âô¨«» ã«Ô £ ãè Pea & Mint Soup into a saucepan ô«ã¨ Á» ô ã Â ô Á Éó »Éô ¨ ã ¨ÉÔ £ Diced Chorizo and fry in a dry frying pan over a medium¨«£¨ ¨ ã ¢É Á«ÂÛ èÂã«» «ÛÔ÷ ã ÂÛ¢ ãÉ Ô» ã ã ÛÔ É«» ãÉ ã¨ Ô Â ô«ã¨ ã¨ ¨É «ûÉ É«» Â ¢ ÷ Basa Fillet ¢É Á«ÂÛ ¨ Û« èÂã«» ÉÉ¸ ã¨ Éè£¨ c¨« ¸»÷ ¸ «ÂãÉ ã¨ ÛÉèÔ «ó« ãô Â Éô»Û Â ãÉÔ ô«ã¨ ã¨ «ÛÔ÷ ¨É «ûÉ Â £ ÛÂ«ÔÔ Chives èã ã¨ Ûã« ¸Û «ÂãÉ ô £ Û Â Û ó »ÉÂ£Û« Each serving contains Energy

1990kJ 475kcal 24%

Fat

Saturates

Sugars

Salt

23g 6g 10g 2.9g 33% 30% 11% 49%

of the reference intake. See page 8. Carbohydrate 34g Protein 30g Fibre 8g

Brilliantly simple For more quick, easy recipes and videos, visit tes.co/5ingredient

ONE PACK

ONE MEAL

SO FAR, TILDA HAS DONATED OVER 4 MILLION NUTRITION-BOOSTING MEALS

To find out more visit tilda.com/mums Tilda is proud to support

Each pack marked ‘One Pack = One Meal’ funds equivalent to one nutritional supplement (10p) for WFP. Each pack marked ‘One Pack = One Day’s Meals’ funds equivalent to three nutritional supplements (30p) for WFP. Campaign timing: Feb-Apr 2019. WFP does not endorse any product or service.

LOW-CALORIE MEALS

DINNER FOR TWO Pa cke d with flavour and all under 450 c alories a ser ving

SPICED STUFFED TOMATOES

BR AISED PE A , LET TUCE & HAM TAGLIATELLE

ROASTED SALMON WITH LENTILS & ASPAR AGUS

PIRI-PIRI CHICKEN LIVER WR APS 79

LOW-CALORIE MEALS

Serves 2 Takes 30 mins Cost per serve £3.88 2 eggs £ èÂ » É¢ ÛÔ £èÛ ãÉè£¨ Â Û ã «ÁÁ £ Û¸«Â» ÛÛ Û »ÁÉÂ »» ãÛ 2 tsp olive oil ãÛÔ É « Â Û Û èÛ¨ £ »« »Éó èÛ¨ ö £ ã«Â £ Â » Âã«»Û «Â ÛÔ «Â£ ÉÂ«ÉÂÛ Û»« £ ¢ Û¨ «»» ¨ÉÔÔ Ô»èÛ öã to serve

coriander seeds; season. Bake for 15 mins or until the salmon is just cooked and the asparagus is slightly charred. 3 Meanwhile, heat the remaining oil in a small pan over a medium heat and add the garlic. Cook for 1 min or until aromatic (but not coloured), then add the lentils and spring onions. Cook for 3-4 mins to warm through, then stir through the dill; season well. Serve with the salmon, asparagus and halved eggs, garnished with extra dill. Each serving contains Energy

1784kJ 427kcal 21%

Saturates

Sugars

Salt

5g 5%

0.9g 15%

1 Preheat the oven to gas 5, 190°C, fan 170°C. Boil the eggs in a large pan of gently simmering water for 5 mins for a runny yolk. Remove with a slotted spoon and run under cold water until the shells are cool enough to handle. Peel and set aside. 2 Put the asparagus in a roasting tin and lay the salmon »» ãÛ ÉÂ ãÉÔ «ûû» ô«ã¨ ¨ »¢ the oil and scatter over the

of the reference intake. See page 8. Carbohydrate 13g Protein 49g Fibre 3g High in protein; 1 of your 5-a-day; high in vitamin B12; high in vitamin D; high in folate

P I RI - P I RI C H I C K E N LIVER WRAPS

seasoning; toss to coat. Bake for 20-25 mins until tender, turning halfway through. 2 Meanwhile, put the chicken livers in a bowl. Add the cumin, garlic and remaining piri-piri seasoning, then season and mix gently. Heat the remaining oil in a large frying pan over a medium heat and fry the livers for 4 mins each side or until cooked through. Slice each in half. Warm the wraps in a griddle pan. 3 Spread the mayonnaise evenly over the wraps. Scatter with the sweet potato and spinach; top with the chicken livers and cherry tomatoes. Sprinkle over a little more piri-piri seasoning and the coriander, then wrap up to serve.

Serves 2 Takes 30 mins Cost per serve £1.07 2 small sweet potatoes Éèã £ èã «ÂãÉ Áô £ Û ã ÛÔ ó £ ã » É«» ãÛÔ Ô« « Ô« « Û ÛÉÂ«Â£ Ô»èÛ extra to serve £ ¨« ¸ Â »«ó Û ã «ÁÁ ãÛÔ £ ÉèÂ èÁ«Â £ »« »Éó èÛ¨ ô¨«ã ãÉ ã«»» ô ÔÛ ¢ ÉÁ Ô ¸ É¢ Ÿ ã ÛÔ »«£¨ã ã¨ Â »«£¨ã Á ÷ÉÂÂ «Û £ ÷ ÛÔ«Â ¨ Ÿ ¨ ÷ ãÉÁ ãÉ Û ¨ »ó £ ¢ Û¨ É « Â ¨ÉÔÔ

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the potato wedges on a baking tray, add half the oil and half the piri-piri

Serves 2 Takes 50 mins Cost per serve £1.72 ã ÛÔ É»«ó É«» ÉÂ«ÉÂÛ Û»« ¨ÉÔÔ £ ÛÁ ã« « ãÛÔ £ ÉèÂ «ÂÂ ÁÉÂ ãÛÔ £ ÉèÂ »»ÛÔ« ó £ ã » ÛãÉ ¸ ÔÉã Á èÔ to 200ml ¢ ãÉÁ ãÉ Û ÛÁ »» Éè £ ãã « ãÛÔ ¨ «ÛÛ Ô Ûã É ãÉÁ ãÉ Ôè £ »« »Éó Û Â »÷ ¨ÉÔÔ £ èÁ Û £ «Û«ÂÛ £ ¢ Û¨ ã » ¢ Ô Û» ÷ ¨ÉÔÔ Ô»èÛ öã ãÉ Û ó » ÁÉÂ û Ûã Â ¶è« ã ÛÔ ÷É£è ã ÉÔã«ÉÂ »

1 Heat 1 tbsp oil in a pan and add the sliced onion and º tsp black pepper. Cook for 10 mins, then stir in the rice and spices. Cook for 1 min. Add the stock, cover and simmer for 20 mins until the rice is tender; stand for 5 mins.

Each serving contains Energy

Fat

21g 4g 30% 20%

SPICED STUFFED TOMATOES

1878kJ 445kcal 22%

Fat

Saturates

Sugars

Salt

12g 2g 24g 1.6g 17% 11% 26% 27%

of the reference intake. See page 8. Carbohydrate 61g Protein 25g Fibre 2g High in vitamin A; high in vitamin B2; high in vitamin B7; high in folate

For more delicious meal inspiration, visit tesco.com/realfood

BRAISED PEA, LET TUCE & H A M TAG L I AT E L L E Serves 2 Takes 25 mins Cost per serve £1.67 2 tsp olive oil Û¨ »»Éã Â »÷ Û»« £ »« »Éó Û èÛ¨ ÉÁ «Â » ããè ¨ ã Éèã £ ã «ÁÁ Â Û¨ £ Û¨ ¨ Á ¨É ¸ ¢ ÉÁ Ÿ £Ô ¸ £ « ã £»« ã »» £ ¢ Éû Â Ô Û ã ÛÔ £ ã V Á Û Â » ÁÉÂ û Ûã

1 Heat the oil in a large, lidded saucepan over a medium heat. Add the shallot; fry for 2-3 mins until soft. Stir through the garlic and lettuce and cook, covered, for 5-6 mins until the leaves have wilted. Stir in the ham and season with black pepper. Remove from the heat, cover and set aside.

2 D Âô¨«» èã Á Û»« É the top of each tomato and set aside. Scoop the pulp into a sieve set over a bowl. Drain and discard any excess liquid; chop the remaining pulp. 3 Heat 1 tbsp oil in a frying pan over a medium heat and fry the chopped onion for 3-4 mins. Add the courgette and tomato pulp and fry for 5-7 mins until the vegetables have softened and are beginning to char. Stir through the harissa or tomato purée, add the garlic and fry for 1 min. Transfer to a bowl and add the breadcrumbs, raisins, parsley, lemon zest and juice. Season and mix well to fÉ Á Ûãè Â£ ã¨ ã ¨É» Û «ãÛ shape, adding water if needed. 4 Put the tomatoes on a baking ã ÷ Â »» ô«ã¨ Ûãè Â£. Replace the tops and bake for 18-20 mins. 5 Serve with the rice, extra parsley and yogurt, if you like. Each serving contains Energy

1729kJ 411kcal 21%

Fat

Saturates

Sugars

Salt

13g 2g 22g 1.6g 19% 10% 25% 27%

of the reference intake. See page 8. Carbohydrate 67g Protein 9g Fibre 6g 2 of your 5-a-day; source of vitamin C

2 Meanwhile, cook the tagliatelle to pack instructions, adding the peas for the last 2 mins. Drain, reserving 100ml of the cooking water. Pour the pasta water into the lettuce mixture and reheat through before adding the tagliatelle and peas. Mix well, then serve topped with the Parmesan and lemon zest. Each serving contains Energy

1896kJ 448kcal 22%

Fat

Saturates

Sugars

Salt

10g 4g 9g 0.8g 15% 19% 10% 13%

of the reference intake. See page 8. Carbohydrate 68g Protein 25g Fibre 7g High in protein; 1 of your 5-a-day; low in fat; low in saturates

RECIPES GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING AGATHE GITS

ROA S T E D S A L M O N W I T H L E N T I L S & A S PA R AG U S

? y e ll a V o e Y l a e r e h t e k a m Can’t

Grab a spoonful in the yogurt aisle We love having visitors to Yeo Valley, but if you’re busy, there’s a taste of it in your local Tesco – our Kefir. Kefir is an organic, creamy, fermented yogurt full of live bacteria. It’s been keeping tummies happy for centuries, and now we’ve given it our Somerset love. Why don’t you give it a try? Available in:

Natural

Blueberry

Strawberry

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FRAGRANCES

Text to Win

win

Text GLADE2, your full name & postcode to 60110

a 6 month Spotify premium subscription

by 23:59pm 14.05.19 texts charged at your standard rate

300 to be won No purchase necessary

Opens 20.02.19. Closes 23:59 14.05.19. UK 18+ only. Normal exclusions apply. 25 winners randomly drawn per week of a 6-month Spotify Premium subscription, provided in the form of an e-code. E-code must be redeemed at www.spotify.com by 20.02.20. Spotify account and email address required. 1 entry per person per week. Max 1 prize per person. 12 draws in total. Terms and conditions at https://www.tesco.com/help/tesco-competitions/. Promoter: Tesco Stores Ltd.

LIVING Fashion

Beauty

Wellbeing

EMBRACE THE OUTDOORS

PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR

•V ibrant Easter craf t ideas •Spring fashion up dates •Fitness apps on test

GREEN FINGERS Plant your summer-blooming annuals Á ªÁÚ â ¡Öª Á ºö Èó ÖÚ â§ªÚ ÀÈÁâ§ Hand trowel, £3; Gardening gloves, £2; Secateurs, £6; Hand fork, £3; Seed mixes, from £1.99 per pack or 3 for 2

GET CREATIVE Kids and a dults will love making these colour ful Easter craf ts P I G GY P L A N T P O T You will need Clean, empty food tin; double-sided sticky tape or glue; pink paper; pink and white fun foam sheets; pink pipe cleaner; googly eyes; spring flowers; soil

1 Being wary of sharp edges, measure the height and circumference of the tin (the latter is easily done by rolling the tin on its side and marking it on a sheet of paper). Cut a piece of pink paper to this size and secure it to the tin using double-sided tape or glue. 2 Cut out a round shape for the piggyâ&#x20AC;&#x2122;s nose and 2 ear shapes from a pink sheet of fun foam. Secure them to the tin using double-sided tape or glue. 3 Cut out 2 nostril shapes from white fun foam and stick on to the nose to create the piggyâ&#x20AC;&#x2122;s snout. 4 Wrap a pink pipe cleaner around your little finger to create a curly tail, then secure it to the tin with double-sided tape or glue. 5 Stick 2 googly eyes above the snout to complete your piggy plant pot design. 6 Pop in a pot of spring daffodils or other flowers. Alternatively, use the tin as a pen pot or storage jar.

CRAFTING TIP Be inspired by our picture and have a go at making some other farmyard plant pots.

EASTER CRAFTS

PA I N T E D E G G S You will need Eggs (white ones work best); long dressmaker’s pin or thin nail; small bowl; acrylic paint; Ô Á Â Âã Â »«Â Á ¸

1 First you need to ‘blow out’ the egg to remove the contents. Holding the egg, gently push the pin into the top of the shell. Once it goes through, jiggle the pin around to make the hole a tiny bit bigger. Turn the egg around and push the pin through the bottom of the egg. This is the hole the contents will come out of, so make this one a little larger than the top hole.

2 Now break the egg yolk by pushing the long pin through each hole several times to pierce the yolk. 3 Hold the egg over a small bowl to catch the egg white and yolk. Place your lips over the smaller hole on top of the egg and blow; the contents of the egg will slowly start to come out of the hole at the bottom. Be patient and gentle; this takes a while. 4 Clean the egg shell inside and out under a running tap. 5 Draw your design on the egg shell with a pencil, then paint using acrylic paints. hÛ Ô Á Â Âã Â Á ¸ ãÉ ã¨ Â«Û¨«Â£ ãÉè ¨ Û to your design.

W O O L L E N E G G D E C O R AT I O N S You will need Small water balloons; small bowl; PVA glue; colourful knitting wool; newspaper; toilet roll inner; plate

1 »Éô èÔ »»ÉÉÂ ¸ÂÉã «ã Â Û ã Û« /Â Éô» Á ¸ ô ã ÷ £»è ÷ Á«ö«Â£ equal amounts of PVA glue and water. 2 Place a length of wool (you’ll need Éèã Á «ÂãÉ ã¨ £»è Â » ó ãÉ soak for a few mins. 3 Take the end of the wool and run it between your fingers to wipe off excess glue. Now begin to wrap the wool around the balloon in all « ã«ÉÂÛ ¨É «ûÉÂã »»÷ ó ã« »»÷ Â « £ÉÂ »»÷ > ó ÛÁ »» ÉèÂ ã¨ ãÉÔ É¢ ã¨ »»ÉÉÂ èÂ Éó Â tuck the loose end neatly underneath some of the wool to hide it. 4 Cut the toilet roll in half to create 2 smaller tubes. Put 1 on a plate and Ûã Â ã¨ ô ã ôÉÉ» Éó »»ÉÉÂ on top to dry for at least 24 hrs. 5 Once dry the wool will be hard and « £ c¨ »»ÉÉÂ Á«£¨ã » ÷¨ ó shrunk and pulled away from the wool. /¢ ÂÉã Ô« Â ÁÉó «ã 6 Cut a new piece of wool and tie the ends to either side of the opening at ã¨ ãÉÔ ãÉ ã ¨ Â£«Â£ »ÉÉÔ

CRAFTING TIP These decorations double up as great gifts. Fill the baskets with Easter eggs before hanging.

BUNNY EGG COSIES You will need Felt fabric; dress-making pins; pen or fabric marker; fabric scissors; needle with large eye; white embroidery cotton; buttons for eyes

1 Pin together 2 x 20cm squares of felt. Draw a bunny shape on the felt (you might like to make a template ¢ ÉÁ Ô« É¢ Ûã ensuring the base of the bunny is about 2cm larger than the widest part of an egg. Cut the shape out. 86

2 Stitch a button eye on each side É¢ ã¨ ¢ »ã «Â£ ¢è» ÂÉã ãÉ stitch the fabric pieces together. 3 Sew the 2 pieces of felt together with a neat line of running stitches Á ¢ ÉÁ ã¨ £ » ó«Â£ ã¨ bottom open. Don’t stitch around ã¨ Û ¶èÛã ÉÂã«Âè ãÉ ¢É»»Éô ã¨ shape of the bunny’s ¨ ÛÉ ã¨ Û ô«»» ÉÔ ô¨ Â ÷Éè Ôèã the cosy on the egg.

EASTER CRAFTS

PA P E R RO S E W RE AT H You will need Card; plenty of colourful crepe paper; hot-glue gun

1 èã Á « » É¢ ã¨ Â èã 20cm circle out of the centre to create a card ring. Set aside. 2 Cut a 10cm-wide circle of crepe Ô Ô èÔ Á ¸ Û £ÉÉ ã ÁÔ» ã Draw a wide spiral from the edge into the middle of the circle (aim for about Éã ã«ÉÂÛ Û ÷Éè ÛÔ« » «Â 3 Cut along this spiral line; you’ll be left with a length of twisting paper and a small circle in the middle. 4 Starting at the outer edge of the ÛÔ« » £«Â ãÉ ã«£¨ã»÷ É«» ã¨ Ô Ô rolling towards the middle. Stop when you get to the little circle. This can be tricky so take your time. 5 Loosen your grip on the coil to allow ã¨ Ô Ô ãÉ èÂô«Â Û»«£¨ã»÷ Â ÷Éè will see a rose appear. Dab hot glue onto the small circle and use it to wrap around and secure the flower. 6 Repeat steps 2-5 to create about 60 ÉÛ Û ó ÷«Â£ ã¨ Û«û Û ô«ã¨ Á Á and 20cm circles. Secure the roses to the card ring with the glue gun. 7 Cut leaf shapes from green crepe paper and glue to the card. Tuck them around the roses for a realistic look. 8 cÉ ã ¨ Â£«Â£ »ÉÉÔ Ô» «ã together 3 lengths of green crepe paper. Stick it to the back of the card ring using hot glue. Add a couple of » ó Û ãÉ ã¨ Ô» «ã Û ¢«Â«Û¨«Â£ ãÉè ¨

CRAFTS LISA KEBELL PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR

C L AY D E C O R AT I O N S You will need Air-drying clay; rolling pin; cookie cutters; drinking straw; cooling rack; acrylic paint or marker pens; ribbon or string

1 Roll out the clay until it is about 0.5cm thick. (Tip: to help ensure an ó Â ã¨« ¸Â ÛÛ Ô» Á £ û«Â either side of the clay so the edges of ã¨ É»»«Â£ Ô«Â èÂ ÉÛÛ ã¨ Á 2 Use the cookie cutters to cut shapes Éèã É¢ ã¨ » ÷ hÛ«Â£ «Â¸«Â£ Ûã ô pierce a hole so you can thread ribbon through to hang it later. Carefully place ÉÂ ÉÉ»«Â£ ¸ ãÉ ÷ Éó Â«£¨ã

3 Paint or draw your design onto the decorations and allow to dry. 4 Thread ribbon or string through the hole in the top of each decoration and fasten with a knot. 87

OUT AND ABOUT From catwalk to high street, denim and the utility trend are everywhere.

Spring

forward Take one denim ja cket, plus a few new-season pie ces tapping into the utilit y trend, to create a whole new wardrob e

Lightwash cropped denim jacket, £22

PIXIE GELDOF

STAR BUY Denim never goes out of fashion and this cropped jacket will see you through spring and beyond, teamed with a pretty skirt, jumpsuit or separates. Use it to dress down formal wear or jazz up casual trousers. Don’t forget to pack it for chilly evenings on your holiday too!

PHOTOGRAPHY GETTY IMAGES

KARLIE KLOSS’ STREET STYLE

BELLA HADID IN ALBERTA FERRETTI, SPRING/ SUMMER 2019

FASHION

IN THE OFFICE

SUNDAY BRUNCH

We’ll still be wearing animal prints this season. Choose soft lines and fabrics for simple spring elegance.

You could contrast this pretty lace-trimmed top with utility trousers in khaki green.

Khaki T-shirt, £7

NIGHT OUT Yes, you can wear that jumpsuit. We love this on-trend olive tone with nipped-in waist and tailored sleeves.

White frill top, £16

Utility jumpsuit, £28

Animal satin slip skirt, £16

Khaki cargo trousers, £16

Mini grab bag, £16

Animalprint mini grab bag, £16

Snakeprint sandal, £15

BEAUTY

The bare necessities If the thought of defuzzing makes you groan, our exp er t guide will make hair removal easy-peasy

TOP TIP Reduce the risk of irritation after hair removal by avoiding products that contain active ingredients such as retinoids, AHAs and self-tans for 24 hours.

5 steps to...

EASY WAXING For long-lasting results, skincare expert Frances Prescott shows us how to do it right.

‘Prepare 24 hours ahead,’ says Frances. Exfoliate skin the day ¢É è Û¸«Â ô«ã¨ É ÷ Ôè Â ÁÉ«Ûãè «Û«Â£ É ÷ ô Û¨ É massage in a body scrub.’ The Bath ÛÛ Âã« »Û É ÷ Vè , is great.

ÉÂ ã ÁÉ«Ûãè «Û ¢É ô ö«Â£ advises Frances. Ensure your skin is clean and dry.

A SENSITIVE ISSUE

WORDS KARENA CALLEN PHOTOGRAPHY DENNIS PEDERSEN PROP STYLIST INDIA JACKSON

Apply the strips one at a time, pressing gently onto the skin, Â ÁÉó ô«ã¨ ÉÂ Ûô«¢ã ÁÉó ‘Keep skin taut to ensure hair is removed at the root,’ says Frances. We like Veet Wax Strips for ] ÂÛ«ã«ó ]¸«Â Ûã «ÔÛ .

For the best results, hair should be at least a quarter of an inch long. ‘This is important for your bikini »«Â Û ÷Û & Â Û c ÷ Á«Â« ô ö Ûã «ÔÛ ã¨ ÷ ÁÉ Á Â £ » Â »»Éô you to remove hair in small sections.’ Give Xprt Satin Sensitive Mini Wax ]ã «ÔÛ Ô ¸ , a go.

¢ã ô ö«Â£ èÛ Â »É ó based product like Garnier /Âã ÂÛ«ó ,÷ ã«Â£ >Éã«ÉÂ Á»

Removing facial hair, in particular from your upper lip, is tricky as the skin is so sensitive. ‘I favour cream hair removers,’ says Frances. ‘They take longer than waxing but are ideal for delicate skin. Ensure skin is makeup free, then smooth a thin layer of cream over the upper lip area, leaving it on for the prescribed time. Rinse off.’ Veet Sensitive Hair Removal Cream 100ml, £4.50, is ideal.

‘

My underarms feel irritated after shaving

‘Don’t use shampoos or shower gels when you shave,’ cautions Dr Anita Sturnham, skin expert for Braun. ‘They can increase the risk of irritation – and can blunt your razor. Hydrating the hairs ô«»» Á ¸ ã¨ Á èÔ ãÉ Û« ãÉ èã but use a specialist product.’ Try Gillette Satin Care with a touch of Olay Violet ]ô« » ]¨ ó ' » Á»

A CLOSE SHAVE When shaving your underarms, direction matters. Sweep the razor upwards first, then downwards – and finally, from side to side. It’s not just the direction that you shave that makes a difference. ‘Glide, don’t press, the razor,’ says Anita. ‘You don’t need to use pressure when you shave.’ Tip: A sharp razor is key. ‘Invest in a good-quality razor with curve-hugging blades and flexible moisture bars,’ says Anita. This will help reduce irritation and give a closer shave. Try the Gillette Venus Platinum Extra Smooth Razor, £12.

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Get set to Healthy teeth last a lifetime, so polish up your dental routine with these easy tips

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Experts ÉÁÁ Â ÷Éè ÉÂ ã èÛ¨ ¢É ã least 30 minutes ¢ã ¨ ó«Â£ « « ¢ÉÉ É «Â¸ ãÉ ¨ »Ô óÉ« ãÉÉã¨ ÉÛ«ÉÂ

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BRUSH UP Âã«ÛãÛ ÉÁÁ Â ã¨ ã ÷Éè Û¨Éè» £ ã Â ô ãÉÉã¨ èÛ¨ ó ÷ ã¨ ãÉ ¢Éè ÁÉÂã¨Û Y Û ¨ ¨ Û ¢ÉèÂ ã¨ ã Â ô ãÉÉã¨ èÛ¨ «Û ÁÉ ã«ó ã¨ Â ôÉ Â Éèã ÉÂ † Try Colgate® 360 Max White One Medium Toothbrush, £2††, which has features to help clean your teeth, tongue, cheeks Â £èÁÛ ÁÉó«Â£ ó Â ÁÉ £ ÁÛ†††

SMILE

Source: YouGov. **Promotion runs 10 April to 21 May 2019. Normal price £3.80. ***Defined as 12-hour antibacterial protection for teeth, gums, cheeks and tongue. †J Clin Dent. 2002; 13(3):119-24. A clinical investigation into the effect of toothbrush wear on efficiency. Warren PR, Jacobs D, Low MA, Chater BV, King DW. ††Promotion runs 10 April to 21 May 2019. Normal price £4. †††Versus brushing teeth alone with an ordinary flat-trim toothbrush

Most Brits don’t floss

GIVEAWAY

The ME-TIME box We’re giving you the chance to win one of 10 goodie boxes filled with water-themed treats

one of 10 boxes 1

We love to see our winners enjoying their treats! Share your prizes using #metimebox

PHOTOGRAPHY DENNIS PEDERSEN PROP STYLING INDIA JACKSON

1 We love OGX’s lightweight and sweet-smelling haircare range: OGX Weightless Hydration + Coconut Water Shampoo 385ml, £7, and OGX Weightless Hydration + Coconut Water Conditioner 385ml, £7.

4 Don’t be fooled by its water-based texture – this ÁÉ«Ûãè «Û É Û Ô hydration for parched skin: L’Oréal Paris Hydragenius Aloe Water 70ml, £10.

2 A pleasingly smooth case and an organic oils-enriched formulation make this EOS Organic Watermint Lip Balm, £6.50, irresistible.

5 Transport yourself to tropical climes with this gorgeous Coconut Water Scented Candle, £4.

3 Refreshing and soothing, Garnier Micellar Water 400ml, £5, is your go-to for speedy, water-based cleansing.

6 Pop Rimmel London 24hr Supercurler Mascara, £7, into your handbag – its amazing lash-curling power will give you luscious lashes on the go.

To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxapril by 23:55 on 7 May 2019. Please read the full terms and conditions online before entering. The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opening date 00:01 on 10 April 2019. Closing date is 23:55 on 7 May 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 OGX Weightless Hydration + Coconut Water Shampoo 385ml, 1 x OGX Weightless Hydration + Coconut Water Conditioner 385ml, 1 x EOS Organic Watermint Lip Balm, 1 x Garnier Micellar Water 400ml, 1 x L’Oréal Paris Hydragenius Aloe Water 70ml, 1 x Coconut Water Scented Candle, 1 x Rimmel London 24hr ]èÔ è » D Û V É è ãÛ Á ÷ « «Â ÔÔ Â from images shown. 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/beautyboxapril before entering.

ADVERTISEMENT PROMOTION

What’s the

BUZZ?

BE PREPARED It’s good to know which pollen causes your hay fever, so you can prepare to tackle symptoms before they strike. Tree pollen arrives in late March and stays until mid-May; grass pollen hits mid-May to July; weed pollen strikes at the end of June and stays until September.

One in five people suffers with hay fever. If that’s you, make sure you know the buzz about pollen – and the treatments that can help

Tackle congestion, sneezing and a runny nose with prescriptionstrength Clarinaze Allergy Control 0.05% Nasal Spray* 140 sprays, £13.95. This once-a-day treatment* is now available from the pharmacy counter, without prescription.

DITCH THE DRINK Are you aware that alcohol worsens the effects of pollen? It’s because it contains histamine, the chemical that sets off allergy symptoms in the body. Think about switching to low- or no-alcohol drinks when you’re experiencing hay fever – it could make a huge difference!

Each morning, reach for Opticrom Hayfever Eye Drops 10ml†, £5.20 or 2 for £6***, and put a drop in each eye to soothe your itchy, watery and red eyes. It starts to work in just two minutes.

CAN HONEY HELP? Many people swear eating local honey regularly helps lessen their hay fever symptoms. With no scientific proof yet to support this claim, however, the evidence is only anecdotal. Testing the theory could be delicious, though!

Get relief from watering, itchy and sore eyes with Optrex Hayfever Relief Eye Drops** 10ml, £5††††. They can be used every day**, to help keep your eye allergies at bay.

CLOCK WATCH Pollen counts are highest on dry, warm, sunny days, but do check the pollen forecast at metoffice. gov.uk/health/public/pollenforecast. Did you know certain times of day have higher pollen levels? Counts soar during the early morning and again later in the afternoon until late evening; try to stay in then.

If your itchy, runny nose is slowing you down, try an anti-inflammatory steroid nasal spray such as Benacort™ Nasal Spray†† 120 sprays, £10.

For For longlasting relief of allergy symptoms, try a daily dose of antihistamine in Piriteze Allergy 14 Tablets†††, £5.50 or 2 for £ 6***. They contain cetirizine hydrochloride at maximum strength.

ALWAYS READ THE LABEL. *Clarinaze Allergy Control 0.05% nasal spray contains Mometasone Furoate. Once-a-day treatment is one dose of one or two sprays in each nostril. **Optrex Hayfever Relief 2% w/v Eye Drops. Contains Sodium Cromoglicate. This product should not be used continuously for more than 14 days except on the advice of a doctor or pharmacist. Discard 4 weeks after opening. UK/O/0119/0004 ***Multibuy promotion runs 10 April to 21 May 2019. †Contains Sodium Cromoglicate. ††Benacort™ 64 micrograms Nasal Spray contains Budesonide †††Refers to adult dosing of Piriteze. Piriteze Allergy Tablets contain cetirizine hydrochloride. CHGBI/CHGAL/0001/19 ††††Promotion runs 10 April to 21 May 2019. Normal price £6

ECO NEWS

GREEN THINKING Here’s how Te s c o is doing i ts bit fo r the plane t

ELIMINATING FOOD WASTE Misshapen fruit and veg is used in juices, ready meals, or sold as part of the Perfectly Imperfect range. ‘Best before’ dates have been scrapped from over 185 fruits and veg, to reduce confusion between ‘use by’ and ‘best before’ dates, which can result in perfectly edible food being thrown away.

•

WORDS BRYONY BOWIE PHOTOGRAPHY GETTY IMAGES

•

100% by 2025

Already, 83% of Tesco’s own-brand packaging is widely recycled. Tesco has pledged to make this 100% by 2025.

Tesco hasn’t sent any waste to landfill since 2009, and is over 70% of the way towards eliminating edible food waste in its operations. TRADING FAIRLY All Tesco own-brand cocoa, tea, coffee and bananas – plus a number of other products – are certified either by the Rainforest Alliance or

Fairtrade. Tesco works with both of these organisations to help support farmers, improving their rights and income, as well as conserving natural resources and wildlife.

LOVING OUR PLANET

PREVENTING DEFORESTATION Tesco has committed to zero net deforestation by 2020. Already, 100% of the palm oil used in ownbrand products is certified sustainable by the Roundtable on Sustainable Palm Oil (RSPO), which has strict standards to prevent deforestation and minimise environmental impact. Tesco has been a member of the RSPO since 2006.

Tesco has joined forces with WWF, the world’s leading independent conservation organisation, in a four-year partnership to further improve the way it sources products and to help everyone eat more sustainably. Look out for Netflix’s eight-part documentary series, Our Planet, made in collaboration with WWF. The series is narrated by Sir David Attenborough, and started on 5 April. It will explore diverse natural habitats around the world and some of the challenges facing them, and aims to raise awareness of the steps we can all take to help. For more information, visit ourplanet.com.

Learn what else Tesco is doing to help the environment and reduce waste, at www.tescoplc.com/sustainability

OUTDOOR ACTIVITIES

INTO THE

WILD Learn how to prote c t, grow and enjoy the b est of British wildflowers this spring

here’s something wonderfully nostalgic about seeing meadows, woodlands and hedgerows leap into life with colourful bursts of bluebells, cowslips and forget-me-nots. And you don’t have to live in the country ãÉ £ ã ÷Éè Éô ö YÉ ó £ Û «Â towns, cities and along motorways are also vital havens for spring blossoms, which are a key ingredient in nature’s life cycle. Turn over to discover how Â ô¨ ãÉ Â¶É÷ ô«» Éô Û

WHY CARE? W t«» Éô Û Â ÛÛ Âã« » source of pollen and nectar for Û Â Éã¨ «ÂÛ ã ÔÉ»»«Â ãÉ Û plus they provide food for the » ó É¢ èãã « Û Â ÁÉã¨Û Û ÷Û E« ¸ ' ÷ ÉÂÛ ó ã«ÉÂ É ã É Û ã t«» »«¢ c èÛã These insects have seen their ÂèÁ Û ô«Â » ÛÉ Ô Éó« «Â£ ã¨ Á ô«ã¨ Â èÂ Âã ¢ÉÉ ÛÉè «Û ÁÉ «ÁÔÉ ã Âã ã¨ Â ó &»Éô »» £ ÛÛ» Â Û

also help create healthy soils that ÛÉ ¸ èÔ «Âô ã Â ÛÉ ÉÂ ô¨« ¨ «Û ó«ã » ¢É » Â ÉÛ÷Ûã Á Û E« ¸ ] »÷ É¢ h< ô«» Éô Á ÉôÛ ¨ ó Â »ÉÛã Û«Â ã¨ Û è ãÉ «Âã ÂÛ«ó £ « è»ãè » Á ã¨É Û »ÉÂ£ ô«ã¨ è«» «Â£ É Â «» ó »ÉÔÁ Âã Â according to conservation charity V» Âã»«¢ ÉÂ «Â ó É¢ Éè ô«» Éô Û «Û èÂ ã¨ ã

WOOD ANEMONES c¨ Û Ûã »«¸ ô¨«ã Â £É» Â Ûã Á ÂÛ «ó Â¸Û É Û« £ Éô«Â£ «Â ÔÉãÛ Â É¢ Û¨ è

COWSLIP

(Anemone nemorosa) Ô ã »» Éô Û ô«ã¨ Ô » Ô«Â¸ èÂ Û« Û ô« ÛÔ ÉÛÛ ÉèÂã ÷ ôÉÉ » Â Û ó £ Û Â »« Û« Û è÷ Éô Û » ÷ Ô» Âã ã¨ Á Éèã «ã¨ «Â ã¨ Ô ã« » Û¨ Û «Â É Û É «Â É ¸ £ Â

‘

Bees and other insect pollinators have seen their numbers dwindle in recent years, so providing them with an abundant food source is more important than ever

(Primula veris) »ÉÂ£«Â£ ãÉ ã¨ Ô «Á ÉÛ ¢ Á«»÷ ã¨ ÷ »»Éô èÔ Û¨ Ô Éô Û ÉÂ »ÉÂ£ Ûã »¸Û £ Éô «Â £ ÛÛ÷ » Û wÉè É¢ã Â Â ã¨ Á Â ÉôÔ ãÛ ¨ Â ã¨ Â Á Û ô »» Û ÉÂ É Û« ó £ Û ' Éô ÉôÛ»«Ô plug plants in either full sun or partial shade in your garden.

SNAP, DON’T PICK! Â¶É÷ ã¨ Á û«Â£ Û ÂãÛ Â É»Éè Û É¢ ô«» Éô Û but please don’t pick them,’ says Nick. ‘They’re best left in the wild as pollen and nectar supplies for the insects. Instead, take pictures to capture the memory, being careful not to trample delicate »ÉÉÁÛ Y Éô Û Ûè ¨ Û ô«» £» «É»èÛ Â Û ó » wild orchids are protected by law, so it’s illegal to pick them; it’s also illegal to uproot wild plants.’

Nick Gray, conservation officer, Dorset Wildlife Trust

’

BLUEBELL

(Hyacinthoides nonscripta) »è »»Û ÉÁÁÉÂ»÷ found growing under ã Û Á ¸«Â£ ã¨ ÁÉÛã of the dappled spring ÛèÂÛ¨«Â ¢É ã¨ » ¢ ÂÉÔ« Û ¨ ó »» Éèã Û ÷Û É»÷Â èÂÛã É » Ûã÷»«Ûã and planting designer at è Â Éô Û É è¸ c¨ ÷ ÉÂ ã¨ ô Â èã Ô» Âã«Â£ ÷Éè ÉôÂ Á«Â« »è »» ôÉÉ «Â your garden can help Ô Éã ã ã¨ Á c¨ ÷ Ô ¢ ãÉ «Â Ô ã« » shade and will do well in ÁÔ É Â Û

OUTDOOR ACTIVITIES

BE A WILDFLOWER WARRIOR ‘Volunteer for your local Wildlife Trust at wildlifetrusts.org to survey ô«» Éô Û É»» ã ô«» Éô seeds and help create new ô«» Éô Á ÉôÛ Û ÷Û E« ¸ K «¢ ÷Éè ó £Éã £ Â Ô» Âã Á«Â« Á Éô ¨ÉÉÛ Á«ö Û ã ¢É ó «ÉèÛ ÛÉ«» ã÷Ô Û Ûè ¨ Û V» Âã»«¢ Û V ¢ ã ¢É VÉ»»«Â ãÉ Û É ]¨ ÷ ¨ ã Û è÷ ã Û¨ÉÔ Ô» Âã»«¢ É £ è¸ ô¨ Ô É ãÛ £É ãÉ ô«» Éô ÉÂÛ ó ã«ÉÂ K

Û«ÁÔ»÷ » ã Ô ã ¨ É¢ » ôÂ £ Éô ÷Éè »» Ûè Ô «Û ã ã¨ Éô Û ã¨ ã Á £ wÉè Éè» ó Â £è «»» £ Â ] ÉÁ Û Á«ö É¢ ô«» Éô Û Û ÛÉ«» Â » ÷ ô Û«£Â ãÉ thrown onto any piece of land in Â É¢ »ÉÉÁ«Â£ èã« ã«ÉÂ èã ã¨ ÷ ¶èÛã Û £ÉÉ ÉÔÔ «ÂãÉ Ô» Âã Û ÔÉãÛ É ô«Â Éô Éö Û ] ¨ Û ÉÁ Û ãÉ Â ó «ÉèÛ ÉÂ»«Â ã «» Û

FORGET-ME-NOT (Myosotis sylvatica) ‘Find these lacy clusters of azure »ÉÉÁÛ «Â » Û ôÉÉ » Â Û É ó Â ÔÉÔÔ«Â£ èÔ ã¨ Éè£¨ ¸Û «Â Ô ó Á ÂãÛ Û ÷Û É»÷Â c¨ ÷ ô« »÷ ó «» » «Â £ Â Âã Û Ô» Âã «Â ÁÉ«Ûã ÛÉ«» «Â ÔÉãÛ É Û¨ É Û c¨ « ã«Â÷ »è Éô Û ô«»» ÛÔ Öè« ¸»÷ ãÉ »» »» ã¨ ÂÉÉ¸Û Â ÂÂ« Û «Â ÷Éè £ Â Û ÷Û É»÷Â

FIND WILDFLOWERS NEAR YOU • The Wildlife Trusts

ô«» »«¢ ã èÛãÛ É £ ¨ Û Â ãè reserves all over the UK where ÷Éè Â Â¶É÷ ô«» Éô Á ÉôÛ ¨ ¸ Éèã ã¨ ô Û«ã ¢É »«Ûã É¢ É¢ ã¨ Â Ûã

• Plantlife.org.uk has 23 nature

WORDS KIM JONES />>h]cY c/KE TATIANA BOYKO

reserves in the UK, open to the public – that’s some 4,500 acres ãÉ öÔ»É /ãÛ £Û¨«Ô Ranscombe Farm Reserve in Kent is particularly well known ¢É «ãÛ èã«¢è» ô«» Éô Û

PRIMROSE (Primula vulgaris) c¨ Ô «Á ÉÛ «Û è ÉÔ Â Â ã«ó that grows in shady woodlands and èÂ ¨ £ ÉôÛ «Â ÁÉ«Ûã èã ô »» «Â ÛÉ«» Û ÷Û É»÷Â /ãÛ Ô » ÷ »»Éô Éô ¨ »ÛÉ »ÉÉ¸Û £ÉÉ «Â Â è Â Û ãã«Â£ V» Âã «Â Ô ã« » Û¨ «Â ÉÂã «Â Û É «¢ ÷Éè ¨ ó Â Ûã »«Û¨ £ Â èÂ ã Û ¨ £ Û É Â öã ãÉ ô »»

• s«Û«ã Á

¢É Â

£Â« ÂãÁ ÉôÛ É £ è¸ ã «»Û É¢ ô«» Éô Á ÉôÛ Û ó Û ÉÔ Â ãÉ ã¨ Ôè »«

• All woodlandtrust.org.uk

woods are free to visit. Search ã¨ ô Û«ã ãÉ Â »è »» woods in your area and enjoy ÛÔ «Â£ ô«» Éô ô »¸

BACK ONRTKHEET MA

Ask your pharmacist about

MONEY

HOW MUCH WHAT SHOULD I SAVE FOR MY PENSION?

Re gu lar sav ing a c c o unt s, p e nsions an d k ids ’ IS A s – he re’s how b e st to all o cate yo ur mon ey

The Financial Conduct Authority estimates that as many as 15 million people aren’t saving towards their retirement. While most of us can expect our living costs to drop after we’ve given up work, you’ll still need a significant sum to live off for hopefully 20 to 25 years – or even longer. Alistair McQueen, head of savings and retirement at Aviva, suggests three rules of thumb for retirement savings:

Aim to start saving as soon as possible. The optimum time is 40 years before you want to retire, but it’s never too late to start!

WHAT SAVINGS SHOULD I HAVE? An appropriate amount will vary from person to person, but the Money Advice Service recommends aiming to have emergency savings equivalent to at least three months of what you spend on nonnegotiable expenses such as housing, food and essential bills. Keep ‘rainy day’ funds in a current account or regular saver account that you can access instantly.

WORDS REBECCA DODD ILLUSTRATION FREDDIE STEWART

SHOULD I AIM TO PAY OFF MY MORTGAGE OR ADD TO MY PENSION? ‘Do both,’ says Jamie SmithThompson, managing director at pensions advice specialist Portafina. ‘A pension is the most effective savings tool most of us will ever have, thanks to the power of compound interest and tax relief. You could clear your mortgage more quickly, or you could add a little extra into your pension whenever you can, which could lead to a considerably larger pot when you need it.’ If you can’t afford to do both, weigh up the rate of interest you’re paying on your mortgage against the interest you could earn by boosting your pension. Not sure how much your pension will make? Visit ageuk.org.uk and look for its pension calculator; once you’ve put your info in, you can tweak your contributions to see how the projection changes.

HOW CAN I SAVE FOR MY CHILDREN’S FUTURE? Open bank accounts for them. Pay into it at birthdays and Christmas and invite family to contribute instead of giving expensive gifts. You could also open a Junior ISA for taxfree savings and investments, but do shop around, as many regular kids’ savings accounts pay better interest.

SHOULD I SAVE, OR PAY OFF MY CREDIT CARD? Interest rates on savings accounts are generally low at the moment so if you find yourself with spare cash, put it towards paying off your debts first. When you’ve cleared the balance on your credit card, shop around for a better deal: some lenders offer 0% interest for up to 28 months.

Save 12.5% of your salary per year. This can be made up of contributions from you, your employer and the government.

Aim to save a total of 10 times your annual salary before you reach retirement age. As of this month, thanks to autoenrolment, if you’re employed and earn £10,000 a year or more, you’ll already be saving 8% of your monthly pay between your and your employer’s pension contributions (unless you actively opt out). Boost your contributions if you can – this not only adds to your personal pot, it also reduces your taxable income, which could keep you from tipping over into the higher-rate tax bracket. Win-win!

Keep ‘rainy day’ funds in a current account or regular saver account that you can access instantly

WHERE SHOULD I SAVE? All basic-rate tax payers can earn up to £1,000 in interest before paying tax. But shop around for the best interest rates and, if you already have an ISA, check the rate – you might find a better deal elsewhere. Regular savings accounts are worth considering, as some pay up to 5% interest. 101

FITNESS

Ask the expert

FITNESS APPS This m onth , p e rso na l train e r Jenna C oy l e p ut s s o m e of th e top- rated exe rc ise apps to the te st

Active 10 encourages users to take daily brisk walks to get their heart pumping faster. These are known as ‘Active 10s’. What’s great about it? ‘This isn’t just a pedometer app counting steps and distance, it also measures intensity combined with time (so you can see the health benefits of a brisk walk). It’s great for those who don’t

currently do any physical activity as well as those who already walk regularly.’ Any cons? ‘It doesn’t contain any local maps or walking routes, as some walking apps do.’ Who is it best for? ‘Everyone can get something out of this – from beginners to keen walkers who want to track their progress.’ Free on iOS and Android

GOOD FOR WORKOUTS

SEVEN This app is packed with simple, seven-minute bodyweight workouts that anyone can fit into their day. What’s great about it? ‘Seven is ideal if you don’t have a gym close by, as the exercises can be done at home or in a park. The workouts are similar to high-intensity interval training (HIIT). You can create your own workout by letting the app shuffle the exercises and choosing

how many times you want to repeat them.’ Any cons? ‘There are only so many exercises in the free version, but if you fancy more variety there are paid-for add-ons.’ Who is it best for? ‘Anyone who doesn’t have gym access or with a busy lifestyle.’ Free on iOS and Android. Add-ons start from 79p

¢É

ACTIVE 10

This app has more than 200 guided classes covering all the basics of yoga, up to advanced workouts. What’s great about it? ‘Each workout is 10-20 minutes long – perfect for first thing in the morning. The videos are easy to follow, the digital trainer explains things clearly, and it covers everything from yoga to Pilates and meditation. You can choose your skill level, and there are a lot of different training approaches on offer, including working on flexibility, strength, and ways to alleviate neck and back pain.’ Any cons? ‘While this is a great app to get you started, you might want to pay to upgrade for more exercises and the ability to create your own yoga plan.’ Who is it best for? ‘This app is perfect for all fitness levels and yoga experience. It’s a great way to release muscle and joint stress.’

Ûã ã«Â£ Â÷ ãÂ ÛÛ Ô É£ ÁÁ

GOOD FOR WALKING

DAILY YOGA

Free on iOS and Android. Pro accounts start from £9.99 per month 102

the growth in health and fitness app usage between 2014 and 2017*

Ô É¢ ÛÛ«ÉÂ »

GOOD FOR YOGA

330%

WORDS SARAH DAWSON *Source: Flurry Analytics wÉè Û¨Éè» ÉÂÛè»ã ÷Éè Ô¨÷Û« « Â É Éã¨ ¨ »ã¨

hen it comes to fitting exercise into a busy lifestyle, you can’t beat a fitness app: they’re easy to follow, portable and convenient, like having a personal trainer in your pocket. ‘They're a great tool for following a training programme,’ says Jenna. ‘Most have pictures or videos to guide you, so are ideal for beginners.’ As with any new fitness programme, Jenna advises starting slowly and gradually building up your fitness.

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£1 each

EASTER MADE EASY Honey Glazed Parsnips 500g, normal price £1.75. 12 Golden Yorkshires, normal price £1.55. Subject to availability. Whilst stocks last. Offer valid 09.04.19-29.04.19.

PRIZE DRAW

WIN

a family holiday with James Villas

WOR

Will you be relaxing by the pool in Cyprus…

…staying in a stylish villa in the Algar ve …

…or enjoying the year-round sun in Lanzarote?

To celebrate 35 years of James Villa Holidays, the villa specialist has teamed up with Tesco magazine to give readers the chance to win a fantastic seven-night self-catering holiday for one family of four (two adults and two children), worth up to £5,000. James Villas offers holiday £É Û ã¨ ¨ Â ãÉ ÉÉ¸ everything from flights and car ¨« ãÉ ã ÂÛ¢ Û « ÔÉ ã Ô ¸«Â£ Â «ÂÛè Â t«ã¨ Éè Ô «û where you go is up to you –

÷Éè Éè» Â¶É÷ Á«» Û É¢ »è Flag beaches in the Algarve, ÛÉ ¸ èÔ ã¨ » « èã÷ of Menorca, or explore the treasure trove of culture in Mallorca. You could visit Cyprus and discover rich history in the eastern Mediterranean, or head to Lanzarote for year-round sun and stunning volcanic scenery. The winner will be able to design a holiday they will never forget, with the villa, flights and car hire available as part of the Á û«Â£ Ô «û Ô ¸ £

For your chance to win, visit tes.co/jamesvillas by 23:55 on 7 May 2019. The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 10 April 2019. Closing date 23:55 on 7 May 2019. Only one entry per household. Internet access required for entry. One winner randomly drawn. Prize is a seven-night self-catering villa stay, for two adults (one adult must be 21+) and two children aged 16 or under on date of travel, to ã¨ ó »è É¢ ã ã¨ ô«ÂÂ Û ¨É« ã ÉÂ É¢ : Á Û s«»» ,É»« ÷Û Ô ÉÔ ã« Û «Â »£ ó D »»É D ÂÉ > Âû Éã É ÷Ô èÛ V «û «Â »è Û ãè Â ÉÂÉÁ÷ «£¨ãÛ ¢ ÉÁ h< Ô ãè « ÔÉ ã ã¨ ã « Û ãÉ ã¨ Ûã«Â ã«ÉÂ « ÔÉ ã ã ö Û ÉÂ Ô« É¢ ¨É» ££ £ Ô Ô ÛÉÂ ¸£ Â Û ó Â ÷ ÉÂÉÁ÷ ¨« /¢ ã¨ ãÉã » ó »è É¢ ã¨ ¨É»« ÷ ÉÉ¸ «Û » ÛÛ ã¨ Â ÂÉ ¢èÂ É¢ ã¨ « Â Û¨ »» Á V «û ÁèÛã ÉÉ¸ ÷ ] Ôã Á Â ã ó » ÉÁÔ» ã ÷ Á Ûè ¶ ã ãÉ ó «» «»«ã÷ V ÉÁÉã c Û É ]ãÉ Û >«Á«ã c Û É ,ÉèÛ ]¨« V ¸ < Ûã » t ÷ t »ô÷Â ' Â «ã÷ > ' V» Û ã¨ ¢è»» ã ÁÛ Â ÉÂ «ã«ÉÂÛ ÉÂ»«Â ã ã Û É ¶ Á Ûó«»» Û ¢É Âã «Â£

105

XXXXXXXXXXXXXXX CRAVE IT

OH-GO-ON-THEN

Easter sundae COOK THE COVER

Serves 6 Takes 5 mins Cost per serve £1.28

Put 25g Tesco Finest salted caramel sauce and 25g Tesco Finest Belgian chocolate sauce in 2 separate nonstick saucepans or microwave-safe bowls and heat for 30 secs–1 min until runny. Set aside until cool but still runny. ¢è»»÷ èã É ã¨ ãÉÔ Á ¢ ÉÁ Â Easter egg (we used a 271g Maltesers Buttons Egg) and reserve, making sure not to separate the 2 halves of the egg below. Stand the egg upright in a bowl and place on a serving plate. Carefully place the reserved egg top into the bottom of the egg, pointed side up. Scoop 450ml vanilla ice cream (about 4Ω scoops) into the egg, then drizzle over the cooled sauces. To serve, top with 25g micro eggs and a few chocolate shavings (made by carefully scraping a sharp knife away ¢ ÉÁ ÷Éè Éó ã¨ ã Û« É¢ ¸ chocolate bar). Each serving contains Energy

1467kJ 351cal 18%

Fat

Saturates

Sugars

Salt

19g 12g 38g 0.3g 27% 60% 42% 4%

of the reference intake. See page 8. Carbohydrate 40g Protein 5g Fibre 0g

106

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RECIPE JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

C H O C O L AT E & C A R A M E L E A S T E R S U N DA E

New

Available at selected

stores

BOILER SUIT

ÂŁ

I only popped in for tea bags Available in selected Extras & Superstores. Subject to availability.