FREE
CHRISTMAS 2018
MAKE IT
Candy cane macarons
Merry Christmas Festive food, drink and sparkling ideas to make everyone welcome
WINTER BEAUT Y SOS • DECS AND CRAFTS • MONEY-SAVING TIPS
VERSION REPRO OP
Celebrate ‌your way
SUBS
Host Christmas just how you like it with impressive mains and deliciously de c a dent desser ts from Tesco
ART PRODUCTION CLIENT
THE MAIN EVENT Whether you garnish it with pomegranate and charred orange or serve it with classic trimmings, for many of us, Christmas Dinner can only mean one thing: turkey. Fullflavoured and wonderfully succulent, our heritage-breed Tesco Finest British Free Range Heritage Narragansett Turkeys, ÂŁ9/kg (5.26-6.51kg) are raised slowly in lush pastures on farms in East Anglia, where they have plenty of freedom to roam and forage.
VERSION
THE SAVOURY SHOWSTOPPER
REPRO OP SUBS
Perhaps your family and guests prefer savoury to sweet. If so, make sure there’s a cheese board full of smooth, tangy and crumbly cheeses. This Tesco Finest Cheese Box 820g, £10 (£1.22/100g), features an indulgent St Endellion Brie made with Cornish double cream; rich Wensleydale with cranberries and blueberries; crunchy Red Leicester Bite; Montagnolo Affine, a soft, creamy cheese with subtle blue notes; and nutty Le Gruyѐre AOP®, all in a beautiful presentation box.
ART PRODUCTION CLIENT
THE DECADENT DESSERT Not everybody loves Christmas pudding, so dazzle those who don’t with this perfect festive centrepiece. The Tesco Finest Yule Log, £3.50 (serves 8), has a light chocolate sponge and is rolled by hand, then decorated with Belgian chocolate frosting for a truly irresistible dessert.
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WELCOME
The last-minute shopper, the militant planner, the recipe follower and the dinner ad-libber. However you ud do o Ch Christmas, hristm mas con consider n this your little book of magic to help make everyone feel welcome. The Tesco magazine elves have been working hard to find the best way to cook a turkey, and have written up answers to your Christmas dinner dilemmas. (Flavourless gravy? No problem.) Discover their secrets in our special cookery school section (p64), loaded with hosting tips and shortcuts to make your parties sparkle. And if turkey isn’t on your menu, check out the beautifully festive recipes on p69 – make a jewel-bright vegan nut roast tart, or turn ready-made croissant dough into a wreath filled with kale, squash and cheese. Last year, you loved our feature turning a traditional Christmas cake into three very different showstoppers – so we’ve brought it back. Look out for the hidden polar bear on p90! While you’re feeling creative, why not try making your own decorations? The baubles on p150 are super-easy and would make a gorgeous gift. Crafting is a great way to help you relax – essential over the festive season! Turn to p140 for more ideas to help you do just that. Merry Christmas!
Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW
Lauren Rose-Smith, EDITOR
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
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 Editorial director Maureen Rice 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 Peter Woodman 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 Business development director Joseph Costello Financial director Jane Moffett WITH THANKS TO Louise Burfitt, Kay Daylami, Liz Honour, Lucy Jessop, Lisa Kebell, Rachel Linstead, Rebecca Morris, Mark Richardson, Gavin Shaw, Julie Stevens, Chloe White 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.
Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel 020 7550 8000 Email: tesco.mag@cedarcom.co.uk Website: www.cedarcom.co.uk © 2018 Cedar Communications Limited Tesco Customer Services: 0800 505555 Colour origination by Rhapsody Printed by Mohn Media Mohndruck GmBH
For more information about responsible drinking, visit www.drinkaware.co.uk
M AGIC AGIC
in every cup
FIND MAGIC IN YOUR LOCAL SUPERMARKET OR CONVENIENCE STORE
CONTENTS
FOOD
8 OUR RECIPES
90 1 CAKE, 3 WAYS
Every recipe, at a glance
Bake a cake then turn it into one of our simple but stunning masterpieces
24 IN SEASON New ways with seasonal winter produce
31 THE NIGHT BEFORE CHRISTMAS
Your views aired
12 10 WAYS TO MAKE EVERYONE FEEL 98 COME ON OVER A relaxed Boxing Day spread WELCOME
154 ALL IS CALM Tips for taking time out
159 12 GOOD DEEDS Ideas for giving back
163 GIFT GUIDE
for friends and family
Useful get-ahead tips
102 PARTY FOOD
15 THIS MONTH Our pick of things to eat, try and buy this Christmas
168 F&F PARTY SEASON
34 GOOD MORNING
Nibbles, platters and bowls with minimal prep and maximum wow factor
Start the day brilliantly with this make-ahead breakfast
108 CHRISTMAS SPIRIT
131 EVERY CAN HELPS
174 SIGNED, SEALED, DELIVERED
37 THE MAIN EVENT
Anyone for a cocktail? We reinvent holiday drinks
Get involved in the Tesco Food Collection
Curl up with a grown-up nightcap and biscuit
Whoever you’re buying for, find inspiration here
Fashion to make you shine!
Crafts for adding a personal touch to cards and gifts
111 DINNER FOR TWO
134 CHRISTMAS COUNTDOWN
See in the New Year with our celebratory dinner
A roundup of festive events and activities
Beautiful present ideas
114 JAMIE OLIVER
139 QUIZ TIME
Gorgeous gift bags
Meals to enjoy between Christmas and New Year
How’s your festive trivia?
Sumptuous side dishes
121 5 INGREDIENT
54 WICKED CHRISTMAS
Turn your home into a winter wonderland
Beauty dilemmas, solved
Great ideas for simple midweek dinners
Grab these veg-packed sarnies exclusively at Tesco
125 USE IT ALL
147 TOP TABLE
Win 1 of 10 beauty bundles
All the recipes you need for a spectacular dinner with all the trimmings
47 CELEBRATE IN STYLE Fine wines for the big day
COVER RECIPE MIMA SINCLAIR COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR
LIVING
10 JOIN THE CONVERSATION
51 FIVE-STAR SIDES
57 CHRISTMAS COOKERY SCHOOL Your ultimate guide to stress-free Christmas hosting, with recipes, tips and loads of advice
Don’t let any turkey, mince pies or cheese go to waste
194 OH-GO-ON-THEN Turn leftover turkey into a delicious Boxing Day sarnie
176 FESTIVE WISHES 178 IT’S IN THE BAG
182 WINTER 140 DRESS TO IMPRESS BEAUTY SOS
Nature-inspired crafts
150 DECK THE HALLS
187 THE ME-TIME BOX 190 CHRISTMAS CLINIC
Have fun crafting baubles
Have a magical Christmas… without spending a fortune
152 FESTIVE JARS
193 PRIZE DRAW
Inspired by snow globes
Win a luxury treehouse holiday in Cornwall
69 TRY SOMETHING DIFFERENT Appetising alternatives to a traditional turkey
75 CHRISTMAS CRACKERS Showstopping puds you can make ahead
81 FOOD TO ORDER Get your festive faves sorted well in advance
82 STEP-BY-STEP Candy cane macarons
85 MADE WITH LOVE Charming handmade gifts for your favourite foodies
xing Day with the Have a brilliant Bo ndwich, p194 ultimate turkey sa
Turn Christmas decorations into these festive jars, p152
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.
FOOD
000
All the re cipes in this issue
72
52 Snacks, sides & sauces Almond-crusted cauliflower with gremolata 52 Best of British platter 104 Cheese straws 128 Cranberry & Brie focaccia bites 103 Creamed sprouts with pancetta crumb 42 Creamy dressing 128 ‘DIY’ blinis platter 104 Fig & blue cheese salad 39 Ham hock toasts 103 Honeyed goat’s cheese chicory boats 103 Kale, pea & fennel salad 112 Manchego & chilli shortbreads 87 Maple & smoked bacon jam 89 Nutty new potatoes 103 Parsnip, sweet potato & truffle mash 52 Porcini gravy 42 Potato & stuffing hash 100 Roasted squash & carrots with chestnuts & sage 42 Saag paneer poppadoms 103 Shredded sprouts with bacon & chilli butter 52 Sprout & beetroot salad 100 Thyme oatcakes 27 Ultimate goose fat, garlic & rosemary roasties 42 Whisky-glazed carrots with garlic & tarragon 52 8
Poultry
Meat
Chicken & spinach bowls 106 Five-spice duck legs with squash & pomegranate 70 French dip turkey sandwich 194 Lemon & sage turkey with mushroom stuffing 39 Roast turkey with orange & thyme rub 60 Roasted harissa chicken traybake 121
Baked red cabbage, bacon & potato hash 26 Boston beans, ham & eggs 67 DIY ploughman’s sarnies 67 Ham, leek & potato pie 67 Melon & Parma ham bowls 106 Rosemary & maple gammon 100 Speedy Singapore-style noodles 114 Warm sprout & spinach salad 119
Turkey & tarragon pot pie 128 Turkey crown with cranberry glaze 60 Turkey legs with cabbage & plums 61 Vietnamese turkey salad 128
Find loads more great recipes at tesco.com/realfood
Fish & seafood Cheat’s Thai green prawn & aubergine curry 121 Cod & chorizo fish pies 112 Roast salmon with hasselback potatoes & beurre blanc 72 Spicy sprout & prawn fried rice 25
100
OUR RECIPES
39
32
91
108 Sweet treats & drinks
Artichoke & goat’s cheese tart* 122 Beetroot houmous bowls 106 Leek, squash & parsley crumble 100 Mexican-style Monterey Jack BBQ bean burgers 122 Mushroom nut roast tart with pesto 72 Posh cheese on toast 17 Roasted root vegetable balti 116 Squash & kale wreath 70 Sweet leek & mushroom wholewheat spaghetti* 116
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Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until the juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, visit the Food Safety page are meat- and fishat tesco.com/realfood. Recipes marked use no animal products, including meat, free. Recipes marked use no milk-containing fish, eggs and dairy. Recipes marked use no gluten-containing ingredients. Recipes marked ingredients. Product ingredients are subject to change – please always check the pack carefully to ensure they meet your requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are nut-free. Cost per serve is an estimate calculated by adding up the online cost of the ingredients at the time of going to press and dividing by the number of servings. Prices are subject to change. Alcohol prices may vary in Scotland due to Minimum Unit Price legislation. For information on reference intakes, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries. Information is correct at the time of going to press.
*These recipes use products that contain animal rennet. Vegetarian alternatives are available
Vegetarian
Affogato 128 Baked fig & custard tart 80 Blackberry French toast with lemon curd yogurt 34 Candy cane macarons 82 Champagne cocktails 112 Chocolate & olive oil mousse 112 Chocolate orange pavlovas 44 Christmas pudding chocolate salami 87 Clementine mimosa & panna cotta wreath 76 Clementine, pomegranate & grapefruit salad 24 Confetti cannon cake 95 Giant ice cream sandwich 76 Gingerbread eggnog 108 Gingerbread syrup 87 Glazed speculaas biscuits 32 Igloo smash cake 91 Last-minute Christmas cake 91 Mulled vermouth 32 Pear & brandy punch 108 Pretzel nuggets 87 Rocky road 128 Sherry orange brûlée 108 Spiced parsnip cake 29 Tahini & honey straws 103 Vegan chocolate & cranberry roulade 79 White port & tonic 108 Woodland wreath Christmas cake 93
9
INBOX
JOIN THE
conversation We want to hear from you – get in touch with your stories and snaps
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We love to see what you’ve been making…
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Star letter St
SO V VERY HELPFUL
I can cannot tell you how grateful I was for Get your kids to eat… (September). My twoand three-year-olds are so fussy when it comes to veg – they’ve always hated them. com But your feature gave me lots of ideas. I tried baby spinach with scrambled eggs – and they bab ate them! Then I scooped out tomatoes and ffilled fi ille them with bolognese sauce – another success! I’m working my way through the suc other suggestions and I can’t thank you oth enough. I’ll make veggies of them yet! eno Kendra, Merseyside Ken n
PUTTING MYSELF FIRST I loved Random acts of self-kindness (September). I like to think I help others, but am I nice to myself? The article made me realise I had to think about my needs too. So tonight I’ve cooked my favourite meal, booked a trip to London and made a list of things I no longer want to do. Thanks for the push in the right direction! Amelie, Denbighshire
MAKING THE MOST OF FAMILY TIME I can’t thank you enough for your feature What would you do with an extra 30 minutes? (September). As a busy mum with five boys, time is always running away from me… it’s chaos! It inspired me to take a deeper look at my schedule, rejig it and free up 30 minutes just for family. Time is precious, we never get it back. Lynne, via email
COOKING FOR ONE Having found myself home alone aged 66, for the first time since my son left home, I’ve found cooking for one very difficult. All the things I’d promised myself I’d cook just seemed to be too much trouble to cook for one. Then I picked up your September issue and found all the amazing recipes for batch cooking – the perfect solution. Now I can cook yummy meals and have a few days off from cooking midweek when I use the portions I have in the freezer. Audrey, Cardiff 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 23:55 on 8 January 2019 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 8 January 2024. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.
10
Find all our recipes at tesco.com/realfood
I made @jami @jamieoliver’s ieolivver’s Fish finger sarnie - it was a really simple recipe that turned out beautifully @cookingforsanity
Blackberryy filo tart... tart nailed naiiled #thankstesco @lisajonseystory
Potato and corn chowder made with almond milk #delicious @shiftygal3
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
PREP TIME
20 MINS
CHILLING TIME
3hrs (APPROX.)
SERVES
• 1 x 340g pack Philadelphia Original & 1 x 180g pack Philadelphia Original • 300ml double cream • 250g digestive biscuits, crushed
• 100g icing sugar • 1 tsp vanilla extract • 1 x 90g pack Cadbury Snow Bites • Edible gold glitter spray and a dusting of cocoa powder for decoration
• 100g butter, melted
METHOD
INGREDIENTS
12
1. Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22cm spring-form tin and refrigerate. 2. Whisk together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick. 3. Spoon the mixture over the biscuit base and smooth the surface. Chill for approximately 3 hours.
Figures per 113.5g serving:
ENERGY 1884KJ 454KCAL
FAT HIGH 35.3g
SATURATES
HIGH 21.7g
SUGAR HIGH 18.2g
SALT MED 0.5g
23%
50%
108%
20%
8%
% of the Reference Intakes of an average adult Typical values per 100g: 1660KJ/400Kcal Each serving provides: 27.3g Carbohydrate. 0.2g Fibre. 4.4g Protein
4. Roughly crush half of the Snow Bites, leaving the remainder whole. 5. Just before serving, remove the cheesecake from the tin. Serve the cheesecake dusted either with edible glitter and cocoa powder and the crushed and whole Snow Bites piled on top of the cheesecake.
10
FEEL WELCOME
GET AHEAD Recipes you can prepare ahead are real sanity savers when you’re busy basting the turkey – think chilled starters and frozen desserts. Plus you’ll be able to spend more time with your guests – they’re visiting to see you, not just to experience your culinary skills! Find lots of menu ideas at tesco.com/realfood.
5
LAY THE TABLE Count up your crockery, cutlery and glassware. If you need more, borrow what you can or scour charity shops for vintage finds. Don’t worry if it doesn’t match – it’s called shabby chic! If you fancy making some simple but striking table decorations with paper, foliage and twine, turn to p147.
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6
3
7
BUY READY-MADE
Don’t worry if you can’t make it all from scratch – guests will happily tuck into shop-bought mince pies, stuffing balls and chocolate yule log. Visit tesco.com/festive-food to browse food you can order from 6 November* to 15 December. If you do forget something, there are lots of Tesco Express stores open until 10pm on Christmas Eve.
ASK ABOUT ALLERGIES If you’re hosting, it’s very possible you’ll have guests with special diets. Ask about allergies in advance so you can prepare – and take up offers of bringing special food or dishes. If you need inspiration, check out p69 for alternative mains and our stunning vegan dessert on p79.
4 12
ORGANISE THE MUSIC Not all of us delight in creating a playlist. Delegate to the music buff in your family, but check they know the musical tastes of your guests. Or go for a ready-made Spotify playlist with festive hits, carols or gentle instrumental music.
SET UP A DRINKS AREA
A separate area for drinks keeps clutter out of the kitchen – and asking guests to help themselves will make them feel at ease. Keep it simple: mulled wine, beer, fizz and a non-alcoholic punch will please everyone. Use brown paper as a tablecloth, then write the drink names, garnishes and ingredients on the paper with a gold pen.
PICK UP SPARE GIFTS
If a friend or neighbour pops in unexpectedly with something for you or the kids, it’s a relief to be able to reciprocate with a prebought, wrapped gift. And if you’re invited to last-minute drinks, you won’t have to dash to the shops. Fizz, wine or luxury chocolates are a safe bet.
8
BRING ON THE FUN Involve guests in planning activities, and they’ll enjoy it even more! Suggest they organise a treasure hunt or bring games to keep the kids entertained. If you have lots of little ones coming, set up a play area with paper, crayons and toys. Don’t forget Clubcard Reward Partners for great-value days out.
‘
The best Christmas Days are perfectly imperfect. Special moments are much more important than beautiful tables and gourmet roasties
9
SHARE THE LOAD
If guests insist on helping to clean up, accept! Besides, everyone likes to feel useful. Stock up on stain removers or note down natural solutions. For example, white wine lifts red wine marks and baking soda is brilliant for coffee stains.
10
RELAX AND ENJOY
The best Christmas Days are perfectly imperfect. Don’t put pressure on yourself to make everything amazing. Special moments are much more important than beautifully laid tables and gourmet roasties! To that end, snap away even if your hair’s a mess, take loads of videos, laugh and be merry.
WORDS JO WOODERSON PHOTOGRAPHY DAN JONES PROP STYLING JENNY IGGLEDEN HAIR & MAKEUP KATE OF PRO TEAM OLIVIA FERRER DRESSER BOO HILL *In-store order dates. Delivery Saver customers can order onine 26 November-14 December; non-Delivery Saver customers can order online 30 November-14 December
Help your guests fe el at home and full of Christmas che er with these get-ahea d tips and fun, festive ideas
‘
1
WAYS TO MAKE EVERYONE
GET ORGANISED
13
THIS MONTH
Celebrate
CHRISTMAS G et into the festive spirit with our pick of the b est things to eat, buy and tr y this season
IF YOU TRY ONE THINGÉ …make it the Free From Gingerbread House Kit 420g, £4 (95p/100g). Get everyone involved in building this gluten-free, vegan version of a classic magical Christmas treat. The kit comes complete with templates and decorations, so the biggest challenge is not eating it until it’s finished!
15
THIS MONTH
Tesco Finest St Nick Bouquet, £20
SET THE SCENE
Add the finishing touch to your house with festive florals this Christmas. The St Nick Bouquet (above) is a stunning mix of lillies, red and white roses and gold-painted foliage.
CHRISTMAS COUNTDOWN Kids (and grown-ups!) who don’t eat dairy don’t need to miss out on a favourite festive tradition. Try the new Free From Kitchen Co Advent Calendar, £2.50 each.
STAR INGREDIENT
PORT-INFUSED STILTON 250g, £3 (£1.20/100g)
WHAT IS IT? Tangy Stilton is infused with rich port for two days, to leave deep red veining and a subtle fruity flavour.
TRY IT IN… POSH CHEESE ON TOAST Rub toasted slices of Tesco Sage, Onion & Cranberry Batard 400g, £1.60 (40p/100g), with garlic, then top with crumbled Stilton and chopped rosemary. Grill until the cheese has melted, then serve with Tesco Finest Spiced Apple & Pear Chutney 295g, £1.50 (51p/100g), and salad leaves.
MINCE PIE MAGIC
SEASONAL BREAKFAST
Make those dark winter mornings a little brighter with a simple but delicious brekkie. Layer Tesco Finest Apple, Cranberry & Fig Granola 450g, £2.50 (56p/100g), with yogurt, fresh fruit and Ginger Preserve 340g, 75p (22p/100g).
For a sophisticated new take on an old favourite, try Tesco Finest Spiced Rum Lattice Mince Pies 6 pack, £2 (33p each). Rum-spiked mincemeat is encased in delicate, buttery shortcrust, for an irresistible treat with a twist.
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ALL THE TRIMMINGS Take the stress out of cooking Christmas lunch with ready-prepped, flavour-packed sides. Find all your favourites in store, or check out the Festive Food to Order service (p81) for even more choice. The Ready to Cook Fresh Vegetable Selection 3.2kg, £8 (£2.50/kg), pictured, features all the classics in one pack: parsnip wedges, carrot batons, Maris Piper potatoes, shredded red cabbage and tender Brussels sprouts. Pick up a guide in store, or visit tesco.com/festive–food for more information.
FINISHING TOUCHES These essentials will make your cooking life so much easier on the big day
Tesco Finest Turkey Gravy 500ml, £1.50 (30p/100ml)
Tesco Finest Cranberry, Cranberryy Apricot & Clementine Stuffing 300g, £3 (£1/100g)
Steamed Turkey Parcels 310g (2 pack), £6 (£1.94/100g)
Garlic-infused Lamb Shoulder £14/kg (£1.40/100g)
*
Great ideas for an alternative Christmas meal For two Individual parcels of British turkey basted with stock and marinated in parsley, sage and orange. For a vegan main Turmericcoated British cauliflower with a mushroom and butternut squash sauce wrapped in puff pastry. For a showstopping turkey alternative Slow-cooked lamb shoulder encasing wild-garlic butter.
Tesco Finest Cauliflower Wellington* 580g, £6 (£1.03/100g)
Subject to availability
MAIN EVENT
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THIS MONTH
5-A-DAY FUN
3 OF THE BEST CRACKERS
Get the kids to eat their veggies as well as the turkey with these fun festive shapes of sweet potato, butternut squash and swede. Christmas Shapes Butternut, Sweet Potato & Swede 300g, £1.75 (58p/100g).
Whatever your style, these crackers will start your Christmas dinner with a bang
FOR THE LUXE EFFECT Gold Dinner Party Crackers 12 pack, £10
FOR THE KIDS’ TABLE Santa Racing Game Crackers 6 pack, £6
FREE FROM Don’t let dietary requirements stop you from tucking into the traditional Christmas pud! Tesco Finest Free From Cranberry & Orange Pudding 200g, £3 (£1.50/100g), is free from gluten and packed with plenty of festive flavour.
PARTY PLEASER Swap the traditional fruit cake for this luxurious Tesco Finest Chocolate, Orange & Ginger Cake 1kg, £12 (£1.20/100g). A triple-layered chocolate cake filled with Belgian chocolate buttercream, stem ginger and orange curd, it’s hand decorated with chocolate pieces and an edible printed collar, and is sure to impress!
FOR ALL THE FAMILY 12 Days of Christmas Dinner Party Crackers 12 pack, £10
GIFT A CHRISTMAS GI DINNER From bake sales to carol concerts, there are a whole host of fun festive events which can be turned into fundraisers. Just £28.18 will reserve a place for someone at Crisis at Christmas, which provides food (including Christmas dinner), shelter, advice and healthcare to people struggling with homelessness. Search ‘Crisis at Christmas’ in your browser for more information and ideas, or to download a fundraising pack. Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,
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OUT WITH A BANG
Add some sparkle to your party with Gold & Silver Stars Confetti 14g, £1; Gold & Silver Party Poppers 50 pack, £3.50; and Silver & Gold Cone Poppers 10 pack, £2.50.
CHEERS TO LOW ALCOHOL
Whether you’re the designated driver or just trying to cut down on alcohol, you don’t have to miss out on the fizz! New Low Alcohol Sparkling White Wine 75cl, £2.75*, contains less than 0.5% alcohol but all the fun of a glass of bubbly.
PARTY TREATS Hosting a party couldn’t be easier with these impressive sharing dishes. Pigs in Duvets 400g, £5 (£1.25/100g), add a pastry ‘blanket’ to the classic with a cranberry dip, and everyone will love the gooey Tesco Finest Baking Brie with Dried Cranberries & Golden Raisins 620g, £6 (97p/100g). Guests can nibble on the Smoky Olive & Antipasti Tree 150g, £2.50 (£1.67/100g), and dip Lightly Salted Tortilla Trees 200g, 90p (45p/100g), into Tesco Finest Christmas Dips Trio 400g, £3 (75p/100g): Cheddar dip with chutney topping, shallot and garlic dip with parsley drizzle, and sundried tomato dip with chilli pesto.
Lightly Salted Tortilla Trees
Tesco Finest Christmas Dips Trio
Pigs in Duvets
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3-INGREDIENT
PARTY-READY CANAPÉS Whip up a plate of moreish canapés with Tesco Finest patés. They come in clip-top jars you can keep in the e fridge and are 2 for £6 from 3 December 2018 to 1 January 2019. Spread Tesco Finest Venison Paté with Blackberry Glaze 125g, £3.50 (£2.80/100g) onto French Toast 200g, £1.29 (65p/100g), and top with a few sprigs from a British Thyme Pot, £1.25 each.
GO NUTS For a fresh take on party nibbles, try new Macadamia Nuts in Shell 200g, £3 (£1.50/100g). Prise open the hard shells, using the special metal opener, to reveal the wonderfully creamy nuts inside.
Tesco Finest Baking Brie with Dried Cranberries & Golden Raisins
Smoky Olive & Antipasti Tree
*
Alcohol prices exclude Scotland
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SOMETHING FOR EVERYONE Be savvy with your shopping and turn your Clubcard vouchers into gifts this Christmas. Know a keen cyclist? Just 50p in vouchers will give you £1.50 in E-Gift vouchers for Evans Cycles, the one-stop shop for bikes, cycling gear and accessories. Or, for that special something, £5 in Clubcard vouchers will give you £15 to spend at Goldsmiths, specialists in jewellery, watches and diamonds for more than 200 years. Visit tesco.com/clubcard for more ideas and information.
TREAT THE HOST Arrive with velvety smooth new Tesco Finest PX Sherry 37.5cl, £6*. It’s brimming with raisin and fig favours, and works as well as an aperitif as it does poured over vanilla ice cream or added to a sherry trife.
3 GIFTS FOR CHOCOLATE LOVERS
Tesco Finest Triple Chocolate Mallows 130g, £3.50 (£2.69/100g): soft chocolate mallow dipped in milk chocolate with a white chocolate drizzle
Christmas Chocolate Hollows 150g, £3 each: adorable festive figures made from Belgian chocolate
WORDS BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLING JENNA LEITER PROP STYLING TAMZIN FERDINANDO
Tesco Finest Belgian Chocolate Biscuits 170g, £4 (£2.35/100g): hand-decorated biscuits with a thick layer of milk chocolate
MUSICAL SHARES
Kids and adults alike will love this sweet Musical Lantern Biscuit Tin 375g, £10 (£2.67/100g). Filled with buttery mini chocolate chip cookies, the tin plays Handel’s Joy to the World when the base is twisted. The snowy window scene can also be removed and an electric tealight added inside, to make a beautiful lantern that can be enjoyed all year round.
PERFECTLY PAIRED
Looking for the perfect Secret Santa gift? Presented in a decorative wooden gift box, the Tesco Finest Cheese & Tipple Gift Set 310g + 15cl, £12, contains wedges of Cheddar, Red Leicester and Stilton paired with the perfect spirits to enjoy with them: Cockburn’s Fine Ruby Port, Edinburgh Gin and 10-year-old Glengoyne whisky.
*
Alcohol prices exclude Scotland
IN SEASON Five new ways to make the most of tra ditional winter pro duce
Clementines A hybrid of mandarins and sweet oranges, clementines are sweet, very juicy, and less tart than other oranges. Their easy-to-peel skin and lack of seeds make them a perfect snack. For a vibrant winter salad, toss peeled clementine slices with ham hock, rocket, shaved fennel and chopped, toasted walnuts. Whisk clementine juice with olive oil and chopped parsley to make a dressing.
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C L E M E N T I N E , P O M E G R A N AT E & G R A P E F RU I T S A L A D Serves 4 Takes 15 mins plus chilling Cost per serve ÂŁ1.24 4 clementines, peeled and sliced into rounds 2 grapefruits, peeled and segmented, any juice reserved 250g pack pomegranate seeds 3cm piece ginger, peeled and finely grated 4 tbsp clear honey 4 mint sprigs, leaves picked and most shredded
For more clementine recipes, visit tesco.com/realfood
1 Arrange the clementine rounds and grapefruit segments on a large platter and drizzle over any reserved juice. Sprinkle over the pomegranate seeds. 2 Mix the ginger with the honey and drizzle over the salad. Sprinkle over the mint leaves and a pinch of salt. Chill for 30 mins before serving. Will keep in an airtight container in the fridge for up to 2 days. Each serving contains Energy
Fat
Saturates
471kJ 111kcal 6%
0g 0%
0g 0%
Sugars
Salt
26g 0.3g 29% 5%
of the reference intake. See page 8. Carbohydrate 26g Protein 2g Fibre 1g 2 of your 5-a-day; high in vitamin C
WINTER HARVEST
Brussels sprouts As with any brassica, overcooking sprouts makes them bitter – but cooked correctly they have a nutty, sweet flavour. They have been grown in Europe for hundreds of years, possibly since the 1400s. Despite their divisive nature, they are more popular in Britain than in any other European country.
•
S P I C Y S P RO U T & P R AW N F RI E D RI C E Serves 4 Takes 25 mins Cost per serve £2.69 2 tbsp groundnut oil 400g Brussels sprouts, trimmed and thinly sliced
2 garlic cloves, thinly sliced 100g bunch spring onions, trimmed and thinly sliced 2 x 165g packs raw peeled king prawns 2 x 250g packs microwavable basmati rice 1 lime, cut into wedges to serve 50g peanuts, toasted and roughly chopped 30g pack fresh coriander, roughly chopped For the glaze 3 tbsp reduced-salt soy sauce 1½ tbsp sesame oil 1 tbsp brown sugar ½-1 tsp crushed chillies, to taste
1 Heat a large, heavy frying pan over a medium heat. Add 1 tbsp oil and cook the sprouts for 8-10 mins, stirring occasionally, until tender and charred in places but still bright green. Transfer to a plate and set aside.
2 Add 1 tbsp oil to the pan and add the garlic. Cook for 1-2 mins, stirring frequently, until fragrant. Add the spring onions and prawns and fry for 3 mins or until the prawns are opaque throughout. Transfer to the plate with the sprouts. 3 Heat the rice to pack instructions. Add the glaze ingredients to the pan and increase the heat to high. Cook for 3-4 mins until thickened. Add the rice to the pan along with the prawn and sprout mixture and heat until piping hot, stirring to coat in the glaze. Serve with the lime wedges, peanuts and coriander to garnish. Each serving contains Energy
2060kJ 492kcal 25%
Fat
Saturates
Sugars
Salt
21g 4g 9g 2.1g 30% 20% 10% 34%
of the reference intake. See page 8. Carbohydrate 48g Protein 28g Fibre 4g
For more Brussels sprouts recipes, visit tesco.com/realfood
25
Red cabbage This vibrant festive favourite has a sweeter taste than the white variety, which makes it the perfect partner for rich, savoury flavours. Its crisp crunch makes it a popular choice in salads and slaws, but when cooked it becomes soft and sweet. Adding a splash of vinegar when cooking will help it retain its colour. For a quick midweek dinner, try stir-frying chicken, shredded red cabbage, Tenderstem broccoli, baby corn and cooked wholewheat noodles. Whisk soy sauce with sesame oil, sliced chilli and sesame seeds, then toss through the stir-fry.
•
•
26
B A K E D RE D C A B B AG E , B AC O N & P O TAT O H A S H Serves 4 freeze hash only Takes 50 mins Cost per serve 87p 4 tbsp sunflower oil 2 red onions, trimmed and diced 400g red cabbage, core discarded, cut into 2cm chunks 1 tbsp apple cider vinegar 6 rashers smoked thick-cut back bacon, diced 600g boiled potatoes, diced 4 eggs
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put a large, deep baking dish in the oven until very hot. Remove from
For more red cabbage recipes, visit tesco.com/realfood
the oven and add 1 tbsp oil, then the onions and cabbage; stir to mix. Roast for 10-15 mins, stirring once, until the cabbage is just tender and lightly browned in places. 2 Season to taste, then stir in the vinegar followed by the bacon and the boiled potatoes. Drizzle everything with 2 tbsp oil and return to the oven. Roast for 30 mins, stirring once. 3 Fry the eggs to your liking in the remaining oil. Serve on top of the hash. Each serving contains Energy
1878kJ 450kcal 23%
Fat
Saturates
26g 7g 38% 33%
Sugars
Salt
6g 7%
2.7g 45%
of the reference intake. See page 8. Carbohydrate 32g Protein 24g Fibre 6g
WINTER HARVEST
Thyme A member of the mint family along with oregano and lavender, thyme has a fragrant, earthy flavour, and is popular in Mediterranean cooking. To strip the leaves, hold the stem at the tip and run along the length with a fork or a finger and thumb.
•
T H Y M E OAT C A K E S Makes about 30 Takes 45 mins Cost per oatcake 6p 250g porridge oats 100g wholemeal plain flour, plus extra for dusting ½ tsp bicarbonate of soda 1 tsp sugar 1 tsp fine salt 15g thyme sprigs, leaves picked 80g cold butter, diced 1 tsp sea salt flakes (optional)
1 Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the oats, flour, bicarbonate of soda, sugar, fine
salt and all but 2 tsp thyme. Rub in the butter with your fingers, until the mix resembles breadcrumbs. 2 Add 140ml boiling water, a little at a time, until you have a thick, crumbly dough (adding more water if needed). 3 Lightly flour a work surface and roll out the dough to 5mm thick, carefully turning it over once so it doesn’t stick. If the dough looks crumbly at the edges, press it together with your fingers. 4 Cut out rounds with a 5-6cm biscuit cutter and transfer to 2 lined baking trays. Roll out the trimmings and cut more rounds. You should have about 30. 5 Dampen the top of each biscuit with a little water and sprinkle over the reserved thyme and sea salt (if using). Press down with your fingers. Bake for 20-30 mins until lightly browned, turning the trays once so the oatcakes cook evenly. Transfer to a cooling rack. Serve at room temperature. Can be stored in an airtight container at room temperature for up to 3 days. Each oatcake contains Energy
Fat
Saturates
Sugars
Salt
271kJ 65kcal 3%
3g 4%
1g 7%
0g 0%
0.2g 3%
of the reference intake. See page 8. Carbohydrate 9g Protein 1g Fibre 1g
COOK’S TIP These oatcakes are delicious served with Stilton and chutney.
For more thyme recipes, visit tesco.com/realfood
27
Enter between 00.01 BST on the 1st August 2018 to 23.59 BST on the 30th April 2019 For full terms and conditions, visit https://promoterms.com/cadburypremierleague/
WINTER HARVEST
S P I C E D PA RS N I P C A K E
Parsnips Parsnips have a sweet, earthy flavour, and are a member of the same family as carrots, celery and parsley. Smaller parsnips don’t need to be peeled, but, if peeling larger ones, the peelings can be tossed with olive oil and seasoning, then baked until crisp.
RECIPES NANCY ANNE HARBORD PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR
¥
COOK’S TIP To store, chill the iced cake, uncovered, for 30 mins, then wrap loosely in clingfilm and chill for up to 3 days.
Serves 20 freeze un-iced cake Takes 1 hr 10 mins plus cooling Cost per serve 37p 350ml vegetable oil, plus extra for greasing 360g plain flour 1½ tsp baking powder 1½ tsp ground mixed spice 1 tsp bicarbonate of soda 260g golden caster sugar 160g light brown sugar 4 large eggs 350g parsnips, peeled, trimmed and grated (tough core discarded) For the topping 200g butter, at room temperature 60g golden caster sugar 400g 50% less fat soft cheese 50g crème fraîche or soured cream 100g stem ginger, sliced, plus 2 tbsp syrup from the jar 1 rosemary sprig, leaves picked and roughly chopped
1 Preheat the oven to gas 5, 190°C, fan 170°C. Lightly grease a deep 34 x 23cm baking tin, then line the base with nonstick baking paper and set aside. 2 Mix the flour, baking powder, mixed spice, bicarbonate of soda and a pinch of salt in a bowl. Set aside. 3 Mix the sugars in a separate bowl, add the eggs and whisk for 1 min until combined. Add the oil gradually, whisking between additions. When all the oil is mixed in, beat for 1 min to emulsify. Stir in the parsnip, then gently fold in the flour mix until just incorporated. Don’t overmix – this will make the cake tough. Pour into the tin. 4 Bake for 40 mins, gently turning after 30 mins, until well risen and a cocktail stick inserted into the centre comes out clean. Rest in the tin on a cooling rack for 10 mins, then remove from the tin and cool completely on the rack. 5 Beat the butter and sugar for the icing in a large bowl for 2-3 mins until smooth and fluffy. Drain any liquid from the soft cheese and crème fraîche, then stir in until just incorporated. 6 Spread the icing over the top of the cake and garnish with the stem ginger, syrup and rosemary. Each serving contains Energy
1991kJ 477kcal 24%
Fat
Saturates
Sugars
Salt
31g 10g 31g 0.5g 45% 49% 35% 8%
of the reference intake. See page 8. Carbohydrate 46g Protein 6g Fibre 2g
For more parsnip recipes, visit tesco.com/realfood
29
G R E AT TA S T I N G CO F F E E G R E AT VA L U E M A C H I N E TINY PRICE
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EXPERIENCE THE UK’S FAVOURITE GROUND COFFEE BRAND*, QUALITA ROSSA, NOW AVAILABLE IN A CAPSULE *Nielsen Sep 2018 coffee sales by volume and value
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CHRISTMAS EVE TREATS
THE NIGHT BEFORE CHRISTMAS
Cosy up on Christmas Eve with a grown-up nightcap and these pretty biscuits. Remember to save some for Santa… Glazed speculaas b is c u i t s re c i p e p 3 2
Mulled v e r m o u th re c i p e p 3 2
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CHRISTMAS EVE TREATS
GL AZED SPECUL AAS BISCUITS Get ahead Make the dough up to 48 hrs in advance. Keep wrapped and chilled in the fridge, or freeze for up to 3 months.
RECIPES LOTTIE COVELL PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING AGATHE GITS
Makes 12 freeze unbaked dough Takes 40 mins plus chilling, cooling and setting Cost per serve 21p
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100g butter, softened 110g light soft brown sugar 120g black treacle 1 egg yolk 250g plain flour, plus extra for dusting ½ tsp bicarbonate of soda 2 tsp ground ginger 1½ tsp ground cinnamon 1 tsp mixed spice 2 tbsp cocoa powder 100g icing sugar, sifted 2 tbsp lemon juice
1 Put the butter, sugar, treacle and egg yolk in a large mixing bowl and beat with an electric whisk until smooth. 2 Sift the flour, bicarbonate of soda, spices and cocoa powder into a separate bowl with a pinch of salt, then add to the wet ingredients. Slowly beat them together until a thick dough forms. Knead briefly in the bowl to bring the dough together, being careful not to overmix. Shape into a large, flat disc, then wrap in clingfilm and transfer to the fridge to chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 large baking sheets with nonstick baking paper. 3 Roll the dough out on a lightly floured surface to 5mm thick and cut out 12 biscuits with an 8cm round cutter, re-rolling the dough as needed. Dip the patterned base of a heavy, cut-crystal glass in flour; use to stamp patterns onto the biscuits. Transfer
them to the lined baking sheets, leaving space between, and bake for 16-18 mins until cracking a little at the edges. Leave to cool for 10 mins on the sheets, then put on a wire rack to cool completely. 4 Meanwhile, mix the icing sugar with the lemon juice. Dip the cooled biscuits in the icing, pattern-side down, then use a palette knife to smooth off some of the icing so you can see the stamped image. Leave to set for about 1 hr. The biscuits will keep in a sealed container at room temperature for 3-4 days. Each biscuit contains Energy
1022kJ 242kcal 12%
Fat
Saturates
Sugars
Salt
8g 5g 25g 0.2g 12% 23% 28% 3%
of the reference intake. See page 8. Carbohydrate 42g Protein 3g Fibre 1g
M U L L E D V E RM O U T H Serves 8 Takes 20 mins Cost per serve 91p 75cl bottle red wine 160g caster sugar 300ml extra-dry vermouth 50ml freshly squeezed orange juice 2 star anise 1 cinnamon stick, plus extra to garnish (optional) 4 cloves 3 satsumas, thinly sliced 1 pear, cored and thinly sliced rosemary sprigs, to garnish
Put all the ingredients, except the rosemary, in a saucepan. Slowly bring to the boil, then boil for 1 min. Reduce the heat; simmer for 15 mins. Ladle into mugs or heatproof glasses. Garnish with the rosemary and a cinnamon stick, if you like. Each serving contains Energy
Fat
Saturates
870kJ 207kcal 10%
0g 0%
0g 0%
Sugars
Salt
27g 0.0g 30% 0%
of the reference intake. See page 8. Carbohydrate 27g Protein 1g Fibre 1g
For more Christmas recipes, visit tesco.com/realfood
COOK’S TIP If you have one, use a 7cm biscuit stamp instead of the base of a glass in step 3.
Good morning
This one-dish breakfast makes light work of feeding a crowd. Make ahead so you can relax on Christmas morning too B L AC K B E RRY F RE N C H T OA S T W I T H L E M O N C U RD YO G U R T Get ahead Make the dish the day before, up to the end of step 2, then cover and chill overnight. Serves 8 Takes 1 hr 10 mins plus 2 hrs chilling Cost per serve 68p butter, for greasing 6 eggs 240ml milk 120ml Elmlea double light 1 tsp cinnamon 1 tsp vanilla extract ½ x 454g jar blackcurrant jam 400g Tesco Finest brioche loaf, sliced into 16 slices
34
100g frozen blackberries 1 tbsp demerara sugar maple syrup and icing sugar, to serve (optional) For the lemon curd yogurt 2 tbsp lemon curd ½ x 500g pot 0% fat Greek-style yogurt, stirred well 1 lemon, zested
1 Grease a 19 x 25cm oval baking dish with butter. In a large bowl, whisk the eggs, milk, Elmlea, cinnamon, vanilla and a pinch of salt until well combined. 2 Spread jam on 1 side of each brioche slice, then press 2 jam sides together to make 8 sandwiches. Dip a sandwich in the egg mixture on both sides, then put in the baking dish. Repeat with the remaining sandwiches and
arrange in the baking dish, layering in rows so the slices slightly overlap. Pour over any remaining egg mixture, then cover and chill for 2 hrs, or overnight. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the blackberries and sugar over the top. Cover the dish with foil and bake for 20 mins. Uncover, then bake for 25-30 mins until golden. 4 Mix the lemon curd into the yogurt with the lemon zest. Serve the French toast with the yogurt on the side, and finish with a drizzle of maple syrup and a dusting of icing sugar, if you like. Each serving contains Energy
1777kJ 422kcal 21%
Fat
Saturates
Sugars
Salt
18g 10g 33g 0.9g 25% 51% 37% 15%
of the reference intake. See page 8. Carbohydrate 54g Protein 13g Fibre 1g
RECIPE CAROLINE MORRISH PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
SPECIAL BREAKFAST
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MAKE YOUR OVEN
BURST WITH PRIDE THIS
CHRISTMAS!
FIND US IN THE FROZEN AISLE Promotion valid 11/12/18 - 30/12/18 RSP: £2.80
CHRISTMAS DINNER
The main event G uests have arrive d, the table is set and dinner is rea dy – let the celebrations b egin
37
COOK’S TIP To make this suitable for veggies, use a vegetarian blue cheese.
Simple but special
no -c oo ks r ta
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38
CHRISTMAS DINNER
FIG & BLUE CHEESE SAL AD Serves 8 Takes 20 mins Cost per serve £1.24 2 apples, cored and thinly sliced 1½ tbsp lemon juice 3 heads of chicory or Little Gem lettuce, trimmed, leaves separated and halved lengthways 40g watercress 8 ripe figs, sliced into eighths 160g Roquefort or Gorgonzola, chopped 40g blanched hazelnuts, toasted and roughly chopped 15g fresh flat-leaf parsley, roughly chopped For the dressing 1 tbsp cider vinegar 1½ tsp clear honey 2½ tbsp extra-virgin olive oil 1½ tsp Dijon mustard
1 Toss the apple in the lemon juice to prevent it discolouring. 2 Put the dressing ingredients in a jar, season and seal, then shake to mix. 3 Arrange the chicory or lettuce and watercress on 8 plates. Scatter over the apple, figs, cheese, nuts and parsley and drizzle with the dressing. Each serving contains Energy
687kJ 165kcal 8%
Fat
Saturates
13g 5g 18% 24%
Sugars
Salt
8g 8%
0.5g 8%
of the reference intake. See page 8. Carbohydrate 9g Protein 5g Fibre 2g 1 of your 5-a-day; source of protein
L E M O N & S AG E T U RK E Y W I T H M U S H RO O M S T U F F I N G Get ahead Make the stufng up to the end of step one and freeze, uncooked, until the day before use. Serves 8 with leftovers freeze cooked turkey and uncooked stuffing Takes 4 hrs 30 mins plus cooling Cost per serve £4.24 40g butter, softened 2 lemons, zested, 1 halved 3 garlic cloves, crushed 15g fresh sage leaves, 4g finely chopped, rest left whole 4.4kg-4.8kg whole turkey, giblets removed, at room temperature 3 bay leaves 1 tbsp olive oil For the stufng 20g butter 1½ tbsp olive oil 2 echalion shallots, finely chopped 140g wild or chestnut mushrooms, finely chopped 600g Tesco Finest pork sausagemeat 90g ciabatta, blitzed into breadcrumbs 2 garlic cloves, finely chopped 15g fresh flat-leaf parsley, finely chopped ½ egg, beaten 1 lemon, zested
1 First, prepare the stuffing. Melt the butter with 1 tbsp oil in a frying pan. Fry the shallots for 5 mins over a low heat. Add the mushrooms, season and fry over a medium-high heat for 5 mins. Transfer to a large bowl and allow to cool before mixing in the rest of the stuffing ingredients (except the remaining oil). Set aside about one-third for the turkey. Roll the rest into ping-pong-sized balls (roughly
35g each). Cover with clingfilm, then chill until ready to use. 2 Preheat the oven to gas 4, 180°C, fan 160°C. Mix the softened butter with the lemon zest, garlic and chopped sage. Using your fingers, ease the skin away from the turkey breast, starting from the neck end, being careful not to tear the skin. Spread the butter under the skin to coat well. 3 Stuff the reserved stuffing into the neck end of the turkey and carefully secure the skin underneath with 2 cocktail sticks. Put the lemon halves, bay leaves and 2 sage sprigs into the cavity and tie up the legs with kitchen string. Weigh the stuffed turkey and calculate the cooking time (20 mins per kg + 80 mins for a turkey less than 5kg, 20 mins per kg + 105 mins for a 5-9kg turkey). 4 Put the turkey in a large roasting tin, rub all over with 1 tbsp oil and season well. Roast for your calculated cooking time, basting twice with the cooking juices and covering loosely with foil once the skin is golden. Check that the turkey is cooked through – the juices should run clear when a skewer is inserted into the thickest part of the breast and legs, or a meat thermometer inserted into the thickest part of the leg (avoiding the bone) should read 75°C. If not, return to the oven for 15 mins, then retest. 5 Transfer to a warmed serving dish, reserving the juices for the gravy (see p42). Cover with foil and rest for at least 30 mins, or up to 1 hr 30 mins. 6 Meanwhile, remove the stuffing balls from the fridge 20 mins before cooking. Increase the oven to gas 6, 200°C, fan 180°C. Roll the stuffing balls in the remaining ½ tbsp olive oil in a small roasting tin, then bake for 25 mins. Serve alongside the turkey, garnished with sage sprigs to serve. Each serving (based on 10 servings) contains
COOK’S TIP Remove your turkey from the fridge 1 hr before cooking.
Energy
2669kJ 638kcal 32%
Fat
Saturates
27g 10g 39% 48%
Sugars
Salt
2g 2%
1.6g 27%
of the reference intake. See page 8. Carbohydrate 13g Protein 83g Fibre 2g
For more festive recipes, visit tesco.com/realfood 39
CHRISTMAS DINNER
F ind step-by-step carvi
ng t i
ps on p
61
L e m o n & s a g e t u r ke y w i th mushro om stuff ing re c i p e p 3 9
For more festive recipes, visit tesco.com/realfood
41
P O RC I N I G R AV Y Serves 8 with leftovers Takes 45 mins Cost per serve 21p 1 chicken stock cube, made up with 750ml hot water 20g dried porcini mushrooms 1 tbsp olive oil 20g butter 2 onions, finely sliced 2 echalion shallots, finely sliced 2 tbsp plain flour
1 Bring the stock to the boil. Add the mushrooms, remove from the heat, then cover and set aside for 30 mins. Strain into a jug and discard the mushrooms (or save for a risotto). 2 Meanwhile, heat the oil and butter in a frying pan. Add the onion and cook over a low heat, stirring regularly, for 20 mins. Add the shallot after 10 mins. 3 Stir in the flour and cook for 2 mins. Slowly stir in the stock; boil for 5 mins or until thickened to a gravy. Set aside. 4 Once the turkey is cooked, pour the roasting juices into a bowl and leave to settle. Spoon away the top clear layer of fat, then add the remaining brown juices to the gravy. Reheat and taste to adjust the seasoning. Serve piping hot. Each serving (based on 10 servings) contains Energy
Fat
Saturates
Sugars
Salt
225kJ 54kcal 3%
3g 4%
1g 7%
2g 2%
0.5g 8%
of the reference intake. See page 8. Carbohydrate 5g Protein 1g Fibre 1g
ROA S T E D S Q UA S H & C A RRO T S W I T H C H E S T N U T S & S AG E Serves 8 Takes 40 mins Cost per serve 45p 550g carrots, trimmed, peeled and quartered lengthways 650g peeled and deseeded butternut squash, cut into 2.5cm wedges 2½ tbsp olive oil 1 tbsp clear honey 2 large garlic cloves, crushed ½ heaped tsp cumin seeds 1½ tbsp lemon juice 150g peeled and cooked chestnuts, chopped 5g sage leaves (about 18 leaves) 20g butter, chopped
42
1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer. 2 Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat. 3 Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender. Each serving contains Energy
Fat
588kJ 140kcal 7%
6g 9%
Saturates
Sugars
Energy
892kJ 211kcal 11%
Fat
Saturates
Sugars
Salt
1g 1%
0.2g 3%
8g 3g 12% 14%
of the reference intake. See page 8. Carbohydrate 32g Protein 4g Fibre 3g Source of vitamin B1; source of vitamin B6
C RE A M E D S P RO U T S W I T H PA N C E T TA C RU M B Get ahead Slice sprouts the day before, cover with damp kitchen paper and store in the fridge.
Salt
2g 11g 0.4g 10% 12% 7%
of the reference intake. See page 8. Carbohydrate 20g Protein 2g Fibre 5g 2 of your 5-a-day; source of fibre
U LT I M AT E G O O S E FAT, G A RL I C & RO S E M A RY ROA S T I E S Get ahead Parboil the potatoes up to 1 month in advance. Drain, fluff up the edges and leave to cool completely in a roasting tin. Open-freeze on baking paper. On the day, carefully tip the frozen potatoes into hot oil; roast for 1 hr-1 hr 15 mins. Serves 8 freeze parboiled, unroasted potatoes (see above) Takes 1 hr 10 mins plus cooling Cost per serve 29p 1.5kg King Edward potatoes, peeled and cut into large chunks 5 tbsp goose fat 6 unpeeled garlic cloves, slightly crushed with the side of a knife 3 rosemary sprigs, each cut into 3
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a lidded pan of cold water. Bring to the boil, then cook for 5 mins until just tender. Drain well. Return to the pan, cover and shake to roughen up the edges. 2 Spoon the goose fat into a large roasting tin and heat in the oven for 4 mins until smoking. Quickly and carefully tip the potatoes into the tin and toss in the fat. Add the garlic. 3 Roast for 40 mins, turning once for even crispiness. Turn again, add the rosemary and a sprinkle of sea salt; cook for 15 mins until golden and crisp. Serve in a warmed bowl.
For more festive recipes, visit tesco.com/realfood
Each serving contains
Serves 8 Takes 20 mins Cost per serve 85p 2 tbsp olive oil 65g smoked pancetta cubes 40g ciabatta, blitzed to breadcrumbs 20g butter 650g Brussels sprouts, trimmed and thinly sliced 200ml Elmlea double
1 Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the pancetta for 3 mins until golden and releasing its fat. Add the breadcrumbs, stir through and fry for another 4 mins until crisp and golden, stirring regularly. Spoon into a bowl; set aside. 2 Melt the butter with the remaining oil in the pan. Add the sprouts, season and fry for 5 mins. Pour over the Elmlea and bubble for a further 2 mins or until the sprouts are just tender. Spoon into a warmed serving dish and top with the pancetta crumbs. Each serving contains Energy
856kJ 206kcal 10%
Fat
Saturates
18g 9g 25% 45%
Sugars
Salt
4g 4%
0.5g 8%
of the reference intake. See page 8. Carbohydrate 7g Protein 5g Fibre 0g
CHRISTMAS DINNER
Ultimate g o o s e f a t, garlic & rosemar y roasties
Ro a s t e d s q u a s h & carrots with chestnuts & sage
Porcini g r av y
Wine match
Creamed sprouts with pancetta crumb
Bring in the good cheer and start off Christmas lunch with a glass of Tesco Finest Vintage Champagne 75cl, ÂŁ25*. *
Price excludes Scotland
43
C H O C O L AT E O R A N G E PAV L OVA S Get ahead The brittle can be made up to 1 week in advance and stored in an airtight container. Serves 8 Takes 35 mins plus cooling Cost per serve 80p 8 Tesco Finest meringue nests 100g bar plain chocolate with orange 8 clementines, 1 zested, the rest peeled 1½ tbsp Tesco Finest orange blossom honey For the brittle 60g shelled unsalted pistachios 150g caster sugar For the orange cream 200ml double cream 1 tbsp soft dark brown sugar ½ tbsp Tesco Finest orange blossom honey 2 tsp Cointreau or triple sec (optional)
1 First, make the brittle. Toast the pistachios in a pan until fragrant, then roughly chop. Line a baking sheet with baking paper, scatter over the nuts and set aside. Pour the caster sugar and 100ml water into a saucepan. Gently heat until the sugar has melted, then increase the heat and bubble for 5-8 mins, swirling the pan occasionally. Once it has turned a deep golden caramel colour, quickly remove from the heat and pour over the nuts. Leave to cool completely before breaking into shards. 2 Put the meringues on 8 plates. Chop 50g of the chocolate and put in a heatproof bowl, set over a pan of barely simmering water (making sure the water doesn’t touch the bowl) to melt. Cool slightly, then use a teaspoon to drizzle the chocolate over the meringues; set aside to set. 3 Use a small, sharp, serrated knife to cut each clementine into rounds. Brush one side of each round with a
little honey, then fry (honey-side down) over a medium-high heat in a dry frying pan for 1-2 mins to caramelise. Set aside. 4 Whip the cream, sugar and ½ tbsp honey until just holding its shape. Add the clementine zest and Cointreau or triple sec, 1 tsp at a time (if using). 5 Shave the rest of the chocolate onto a sheet of baking paper by dragging a peeler across the top. 6 To serve, top each meringue with a generous spoonful of the orange blossom cream and clementine slices. Finish with chocolate shavings and shards of pistachio brittle. Each serving contains Energy
1728kJ 413kcal 21%
Fat
Saturates
Sugars
Salt
22g 12g 48g 0.1g 32% 60% 54% 1%
of the reference intake. See page 8. Carbohydrate 50g Protein 4g Fibre 3g
Us er ead pud t y-m u c or t ade m eringues for a stunning sh
44
RECIPES LUCY O’REILLY PHOTOGRAPHY DAN JONES FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN
CHRISTMAS DINNER
DRINKS
Celebrate in style Pop the corks and de c ant the p or t – the Tesco Finest range has a b ottle for ever y Christmas moment
Treat white wine lovers to this award-winning Pouilly-Fumé. Dry, crisp and full of gooseberry flavours, it’s lovely with a fish or vegetable starter. Tesco Finest Pouilly-Fumé, £15
Deep, dark and decadent, this port is equally delicious with Stilton from the cheeseboard or after-dinner chocolates. A post-Christmas dinner winner! Tesco Finest LBV Port, £10.50
Toast the big lunch with this gold-medal-winning Champagne – it has fine bubbles, crisp citrus and brioche flavours, and an elegant finish. Tesco Finest Premier Cru Champagne, £19
Make any meal special with this full-bodied red, bursting with blackberry and savoury spice flavours. It pairs especially well with roast beef, game and Camembert. Tesco Finest Châteauneuf-du-Pape, £15
Prices exclude Scotland
47
This crisp, dry, awardwinning sparkler makes a great Buck’s fizz to accompany smoked salmon and scrambled eggs on Christmas morning. Tesco Finest Prosecco DOC, £8
48
Prices exclude Scotland
With seafood, you can’t beat this silver-medalwinning Sauvignon Blanc from New Zealand – ideal for a special New Year’s Day lunch. Tesco Finest North Row Vineyard Sauvignon Blanc, £13
An oaky Spanish red with notes of juicy raspberry and creamy vanilla is the perfect choice to stand up to the strong flavours of a Boxing Day ham. Tesco Finest Rioja Reserva, £8.50
Push the boat out with a silver-medal-winning rosé from France’s esteemed Sancerre region. Dry and fruity, this wine is just the thing with a light winter salad. Tesco Finest Sancerre Rosé, £11
WORDS JO WOODERSON PHOTOGRAPHY GARETH MORGANS PROP STYLING JENNY IGGLEDEN
DRINKS
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M
ake the most of a quiet evening at home when the opportunity arises, and enjoy a cosy evening in front of the TV with a glass of wine and a few delicious cheeses. If you’re a fan of bold, flavourful blue cheeses, try Castello Danish Blue Extra Creamy, which has a hint of sharpness and a salty, buttery taste. Or, for a
Loaded with seeds for extra crunch Ryvita Multi-Seed Thins 125g, £1.89 (£1.51/100g)
milder option, slice up Castello Creamy Blue and enjoy its light flavour and delicate bitterness. Pair with Ryvita Three Cheese or Multi-Seed Thins – crunchy flatbreads with tasty toppings that complement any cheese. Round off with a glass of smooth and spicy Kumala Reserve Shiraz for the perfect way to wind down and recharge your batteries.
Mild and buttery Castello Creamy Blue 150g, £1.50** (£1/100g)
Dry red with notes of plum and blackberry Kumala Reserve Shiraz 75cl, £6*
Creamy and rich Castello Danish Blue Extra Creamy 125g, £1.50**
Topped with Cheddar, Regato and Emmental Ryvita Three Cheese Thins 125g, £1.89
(£1.20/100g)
(£1.51/100g)
Alcohol price excludes Scotland
SIDE DISHES
FIVE-STAR SIDES
Four sumptuous sides that will pair with any festive main
SHREDDED SPROUTS WITH BACON & CHILLI BUT TER
WHISK Y- GL A ZED CARROTS WITH GARLIC & TARR AGON
PARSNIP, SWEET POTATO & TRUFFLE MASH
ALMOND - CRUSTED CAULIFLOWER WITH GREMOL ATA 51
SIDE DISHES
Get ahead Make up to 2 days in advance and gently reheat over a low heat for 15 mins, stirring and adding a little more stock to loosen the texture. Make the maple hazelnuts the day before and keep in an airtight container. Serves 6 freeze mash only Takes 35 mins Cost per serve 59p 750g pack parsnips, peeled and cut into 5cm chunks 750g sweet potatoes, peeled and cut into 5cm chunks 1 vegetable stock cube 50g blanched hazelnuts 1 tbsp maple syrup 150ml milk 2 tbsp truffle-flavoured oil, plus extra for drizzling 3 spring onions, trimmed and sliced on the diagonal
with the stock cube and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 25 mins. 2 Meanwhile, toast the nuts in a small frying pan over a medium heat, stirring. When lightly golden, add the maple syrup and cook for 1 min, then transfer to a bowl. 3 Drain the vegetables well, then leave in the colander for a few mins to steam-dry. 4 Return the vegetables to the dry saucepan and mash well. Draw the mash to one side of the pan and pour the milk into the other side. Heat until the milk is simmering, then stir it into the mash. Stir in the truffle oil and season to taste. 5 Tip the mash into a serving dish. Roughly chop the glazed nuts and scatter over. Garnish with the spring onions and finish with an extra drizzle of truffle oil. Each serving contains Energy
1334kJ 317kcal 16%
Fat
Saturates
Sugars
Salt
14g 2g 17g 0.6g 19% 10% 19% 9%
1 Put the parsnips and sweet potatoes in a large saucepan
of the reference intake. See page 8. Carbohydrate 46g Protein 6g Fibre 11g 2 of your 5-a-day; source of folate
A L M O N D - C RU S T E D C AU L I F L O W E R W I T H G RE M O L ATA
paper. In a small bowl, mix the cheese and almonds with some seasoning and sprinkle evenly over the paper. 2 Put the cauliflower in a large bowl and toss in the oil. Tip onto the tray and gently turn each floret in the coating. Roast for 20-25 mins until tender. 3 Meanwhile, mix the chopped parsley, garlic and lemon zest with a little black pepper to make the gremolata. 4 To serve, tip the cauliflower into a serving dish and scatter over the gremolata. Garnish with the whole parsley leaves to serve.
Get ahead Make the gremolata the day before and store in an airtight container in the fridge. Serves 6 Takes 30 mins Cost per serve 45p 30g vegetarian hard cheese or Parmesan, finely grated 30g ground almonds 1 large cauliflower, trimmed and leaves removed, cut into large florets 1 tbsp olive oil 30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped 1 small garlic clove, crushed 1 lemon, zested
Each serving contains Energy
Fat
Saturates
Sugars
Salt
459kJ 110kcal 6%
7g 9%
2g 8%
4g 5%
0.3g 5%
of the reference intake. See page 8. Carbohydrate 7g Protein 6g Fibre 3g 1 of your 5-a-day; high in vitamin C; source of folate; high in protein
1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking 52
For more recipes for stunning sides, visit tesco.com/realfood
S H RE D D E D S P RO U T S W I T H B AC O N & C H I L L I B U T T E R Get ahead Make the chilli butter up to 1 week ahead and chill in the fridge. Serves 6 freeze butter only Takes 20 mins plus chilling Cost per serve 63p 40g butter, softened 2 red chillies, deseeded and finely chopped 30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped 800g Savoy cabbage, core removed, shredded 6 rashers smoked streaky bacon, sliced 300g pack Brussels sprouts, trimmed and shredded
3 Meanwhile, cook the bacon in a dry nonstick frying pan for 5 mins or until crispy. Add the sprouts to the pan and stir-fry for 3 mins to soften. Add the drained cabbage and cook for a further 2 mins. 4 Transfer to a serving plate and slice over the cold flavoured butter (it will melt in the heat of the vegetables). Garnish with the remaining parsley, then gently stir before serving. Each serving contains Energy
688kJ 166kcal 8%
Fat
Saturates
12g 6g 17% 28%
Sugars
Salt
7g 8%
0.6g 10%
of the reference intake. See page 8. Carbohydrate 8g Protein 8g Fibre 4g 1 of your 5-a-day; high in vitamin C; high in folate; source of protein
1 Combine the butter, chilli and chopped parsley, then spoon onto clingfilm in a line. Roll up into a sausage shape, twisting the ends to seal. Chill for at least 1 hr. 2 Blanch the cabbage in a large pan of boiling water for 3 mins, then drain.
W H I S K Y - G L A Z E D C A RRO T S W I T H G A RL I C & TA RR AG O N Serves 6 Takes 25 mins Cost per serve 38p 750g Chantenay carrots 50ml whisky 30g sugar 2 small garlic bulbs, cloves peeled 3 tarragon or flat-leaf parsley sprigs, leaves chopped
Put all the ingredients, except the herbs, in a saucepan with 150ml water. Bring to the boil, cover, and cook over a low heat for 20 mins, stirring occasionally, until the liquid has evaporated and created a glaze around the carrots. Scatter over the herbs; serve immediately. Each serving contains Energy
384kJ 92kcal 5%
Fat
Saturates
Sugars
Salt
<1g <1g 15g 0.1g 1% 1% 16% 2%
of the reference intake. See page 8. Carbohydrate 15g Protein 1g Fibre 3g 1 of your 5-a-day; low in fat
RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
PA RS N I P, SW E E T P O TAT O & T RU F F L E M A S H
FEEL EASiER TO DiGEST
GOOD MANGO SMOOTHiE MADE WiTH ARLA *IfLACTOFREE you may be lactose intolerant or have a sensitive stomach.
D A i R Y
Easier to digest if you may be lactose intolerant or have a sensitive gut. Vit B12 contributes to the reduction of tiredness and fatigue. Calcium is needed for the maintenance of normal bones. Protein contributes to growth in muscle mass.
FESTIVE SANDWICHES
Wicked Christmas
G et that festive fe eling with one of Wicke d Kitchen’s new veg-pa cke d Christmas sarnies, exclusive to Tesco
54
Smoked Carrot Celebration Sandwich 197g, £3
Bubble and Squeak Tot Sandwich 242g, £3
(£1.52/100g)
(£1.24/100g)
PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING AGATHE GITS
Bubble & Squeak Tot Sandwich The classic flavours of a Christmas sandwich with a hint of chilli – and 100% plant-based. The tots – spicy bubble and squeak patties – are packed into chilli and pepper bread, along with roasted red cabbage, chestnuts, spinach, cranberry sauce, vegan ‘mayo’, and sage and onion stuffing.
Smoked Carrot Celebration Sandwich Swap traditional smoked salmon and cream cheese for this vegan version. It packs smoked carrot, crunchy gherkins, fragrant dill, creamy vegan soft ‘cheese’ and fresh rocket between thick slices of dark rye bread.
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COOKâ&#x20AC;&#x2122;S GUIDE
Christmas cookery school From timings and temp eratures to tips, re cip es and more, this is your guide to stress-fre e hosting
Tr a n s fo r m y o u r trifle see p65 57
7 steps to
turkey success 1 TAKE YOUR PICK
2 PLAN AHEAD
Are you cooking for a crowd or planning a more intimate gathering? Do you want lots of dark meat or do you prefer just white? Our flowchart, opposite, will help you work out which turkey is best for you.
Order your turkey online by 14 December to ensure you don’t miss out. If you’re buying a frozen turkey, leave at least 24 hrs for it to defrost in the fridge (see step 4 for defrosting times).
3 GET THE KIT
The right cooking equipment can make all the difference, from preparation through to carving. Here’s what you need to make things easy. a The tin Make sure you choose a roasting tin that’s big enough to ft your bird, and deep
b The board The Go Cook Oak Carving Board, £25, has drip channels to catch juices (so you can
enough to hold in the cooking juices. We like the Go Cook Roasting Pan, 40 x 33cm, £12.
add them to the gravy) and a textured grip panel to keep the meat in place as you carve.
a b
cc
d e
c The carving knife A sharp knife with a comfortable grip makes serving simple. Try the Go Cook Soft Grip Carving Knife, £12
58
d The baster This easy way to skim and reapply the juices over the meat delivers succulent results. Go Cook Oil Baster, £4
e The meat thermometer This will help you tell if your meat is cooked thoroughly – a worthwhile investment for future roasts. If
you don’t have one, then use the skewer method (see step 5, right). Go Cook 2-in-1 Meat Thermometer and Timer, £10
COOK’S GUIDE
4 TIME IT RIGHT Calculating the cooking time is an important step in achieving perfectly cooked meat that’s ready when you’re ready to eat – don’t forget to include resting time too. Weigh the turkey after it’s been prepared and stuffed. Allow 20 mins per kg + 80 mins for a whole bird less than 5kg, and 20 mins per kg + 105 mins for a 5-9kg whole bird, in a preheated oven at gas 4, 180°C, fan 160°C.
Which turkey do I need?
Follow our flowchart to work out which turkey (or other festive centrepiece) is best for you.
Remove a whole bird from the fridge 1 hr before cooking, as cooking from chilled will increase cooking time. Smaller joints such as legs and crowns should be removed 30 mins before cooking. You’ll find serving size advice on product packaging, but here’s a rough guide, along with approximate fridge defrosting times.
Do you want to serve turkey?
YES
NO
Turkey size
Defrosting time*
Serves
2-2.9kg
24-35 hrs
4-6
3-3.9kg
36-47 hrs
7-9
4-5.9kg
48-71 hrs
9-14
6-7.4kg
72-89 hrs
14-18
7.5-10kg
90-120 hrs
18+
Are you catering for vegetarians?
**
*Based on 12 hrs per kg in the fridge **Based on whole birds and 125g meat per serving
YES
Are you serving more than 6 guests?
NO NO
YES
Do you want a mix of white and dark meat?
6 DON’T RUSH THE RESTING Resting meat is essential for juicy, tender results. Transfer the turkey to a carving board or warmed serving platter, and cover loosely with large sheets of foil and clean tea towels. Rest for at least 30 mins (or up to 1½ hrs). This gives the juices time to be reabsorbed into the meat, making it easier to carve.
Try our alternative vegetarian and vegan mains on p69.
NO
YES
Do you want a boneless option?
5 COOK IT TO PERFECTION To check if the turkey is cooked, insert a meat thermometer into the thickest parts of the leg and breast, avoiding the bone. If it reads 75°C or above, it’s cooked. Alternatively, insert a metal skewer in the same way and check the juices run clear. If they’re pink, or the temperature is below 75°C, roast for 15 mins more, then retest.
YES
Would you prefer to serve fish?
NO NO
YES
WHOLE TURKEY SALMON
See p39, or turn over for our roast turkey with orange & thyme rub.
Try our roast salmon with hasselback potatoes & beurre blanc on p72.
TURKEY BREAST
TURKEY CROWN Turn over for our turkey crown with cranberry glaze recipe.
Visit tes.co/ porchetta for our Turkey porchetta recipe.
TURKEY LEGS Try our turkey legs with cabbage & plums recipe on p61.
DUCK LEGS Try our five-spice duck legs – recipe on p70.
7 CARVE IT RIGHT Worried about carving? Turn over for our easy, step-by-step guide to carving. 59
COOK’S TIP
ROA S T T U RK E Y W I T H O R A N G E & T H Y M E RU B Serves 12 Takes 3 hrs 40 mins plus resting Cost per serve £1.88 5kg oven-ready turkey 30g pack fresh thyme 1 celery stick, trimmed and cut into 4 pieces 1 small orange, quartered 1 small onion, halved 2 tbsp olive oil 30g pack fresh rosemary, to garnish For the rub 2 tsp celery salt 1 large orange, zested 1 tbsp dried thyme 1 tsp onion salt 50g light brown soft sugar
1 Half-fill a roasting tin with water and put in the bottom of the oven. Preheat the oven to gas 4, 180°C, fan 160°C. 2 Meanwhile, mix the rub ingredients together in a bowl. Dry the outside of the turkey with kitchen paper. Season the turkey cavity with a little of the rub and put half the thyme and all the celery, orange and onion into the cavity. Tie the legs together with kitchen string and brush the turkey all over with the oil. Massage the remaining rub into the skin. 60
Heating a water-filled tin at the bottom of the oven produces steam, which helps keep the turkey moist while cooking.
3 Weigh the turkey and calculate the cooking time based on 20 mins per kg, plus 105 mins. Put the turkey in a roasting tin and cover with foil. Roast for the calculated cooking time, basting 3 times and removing the foil for the final 30 mins. When cooked through, the juices should run clear when a skewer is inserted into the thickest part of the bird (avoiding the bone); if they are pink, roast for a further 15 mins before retesting. If using a meat thermometer, it should read 75°C. 4 Transfer the turkey to a platter. Reserve the juices to make gravy (see opposite) and discard the cavity flavourings. Cover and rest for at least 30 mins. 5 Serve the turkey garnished with the rosemary and remaining thyme, alongside your favourite accompaniments and gravy. Each serving contains Energy
1563kJ 372kcal 19%
Fat
Saturates
9g 3g 13% 13%
Sugars
Salt
6g 6%
1.2g 20%
of the reference intake. See page 8. Carbohydrate 9g Protein 64g Fibre 2g High in protein; high in vitamin B3; high in vitamin B6, high in vitamin B12
T U RK E Y C RO W N W I T H C R A N B E RRY G L A Z E Serves 10 Takes 3 hrs plus resting Cost per serve £2.35 3kg turkey crown 75g unsalted butter, softened 1 tsp vegetable oil 2 oranges, sliced into 1.5cm-thick rounds fresh flat-leaf parsley, to garnish For the glaze 200ml red wine 1 orange, zested and juiced 3 tbsp clear honey 2 tbsp cranberry sauce
1 Preheat the oven to gas 4, 180°C, fan 160°C. Dry the turkey crown with kitchen paper and season the cavity. Mix 1 tsp salt and ½ tsp ground pepper with the butter and smear over the turkey. Put in a large roasting tin, cover with foil and roast for 1½ hrs. 2 Meanwhile, make the glaze. Put the wine in a pan with the orange zest, juice and honey. Warm over a low heat, stirring, to melt the honey, then bring to the boil for 5-7 mins until reduced by half. Stir in the cranberry sauce; set aside. 3 Remove the foil from the turkey. Baste with the cooking juices, then roast, uncovered,
for a further 40 mins, basting halfway through. Pour over the glaze and roast for a further 30 mins until cooked through. If it browns too quickly, cover with foil. When cooked, the juices should run clear when a skewer is inserted into the thickest part of the joint (avoiding the bone); if the juices are pink, return to the oven for 10 mins before retesting. If using a meat thermometer, it should read 75°C. 4 Transfer to a serving platter, reserving the juices to make gravy (see right). Cover and rest for 20-30 mins. 5 Brush a griddle pan with oil. Griddle the orange slices over a high heat for 2-3 mins each side to caramelise. Keep warm until ready to serve. 6 Arrange the orange slices around the turkey with the parsley and serve with gravy. Each serving contains Energy
2179kJ 517kcal 26%
Fat
Saturates
15g 6g 21% 30%
Sugars
Salt
8g 9%
2.4g 40%
of the reference intake. See page 8. Carbohydrate 10g Protein 83g Fibre 2g
COOK’S GUIDE
5 STEPS TO CARVING SUCCESS Use the right knife for the job: a carving knife or sharp kitchen knife are best, but don’t use a serrated knife as it will rip the turkey
1 Remove the wings Gently pull the wing away from the turkey and cut through the joint to remove it. Repeat with the other wing. Transfer to a serving board.
2 Remove the legs
T U RK E Y L E G S W I T H C A B B AG E & P L U M S Serves 6 Takes 2 hrs 25 mins plus resting Cost per serve £1.52 900g red cabbage, core removed, cut into 2cm strips 1 large red onion, cut into wedges 400g pack plums, halved and stoned 30g pack fresh sage, 8 leaves finely chopped, rest left whole 2 cinnamon sticks, halved 75g light brown soft sugar 4 tbsp red wine vinegar 100g unsalted butter, softened 1 garlic clove, crushed 2 x 800g turkey legs or drumsticks
3 Remove the foil from the veg and stir. Increase the heat to gas 5, 190°C, fan 170°C. Arrange the turkey legs on top, re-cover and cook for 1 hr. Uncover and cook for a further 30-35 mins, basting the turkey and turning the fruit and veg, until the turkey is cooked through and the juices run clear. 4 Transfer the fruit and veg to a warm serving dish, reserving the cooking juices to make gravy (see below) and discarding the whole sage leaves and cinnamon. Put the turkey legs on top; cover and rest for 10 mins. 5 Garnish with the remaining sage and serve with the gravy. Each serving contains
1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the cabbage, onion and plums in a roasting tin with half the whole sage leaves and the cinnamon. Mix the sugar and vinegar and drizzle over. Season and toss to coat. Cover with foil and bake for 45 mins. 2 Meanwhile, mix the butter with the chopped sage, garlic and seasoning. Ease the skin from the turkey legs and slash the meat a few times with a knife. Smear half the sage butter over the meat, then pull the skin back in place and reshape. Smear the remaining butter over the skin. Cover and chill.
Energy
2386kJ 569kcal 28%
Fat
Saturates
Sugars
Salt
26g 12g 25g 0.7g 38% 59% 27% 12%
of the reference intake. See page 8. Carbohydrate 27g Protein 58g Fibre 7g
F O R T H E G R AV Y In a pan, blend a few tbsp of the fat from the reserved cooking juices with plain flour to make a thick paste. Discard the fat from the remaining cooking juices and add the juices to a jug with chicken stock. Gradually whisk the stock mixture into the flour paste. Bring to the boil, stirring, until slightly thickened. Boil for 1 min to cook through.
Remove any string. Cut the skin that attaches the leg to the breast; slice through the meat where the leg meets the breast until you reach the joint. Pull the leg away and cut through the joint to detach the whole leg (thigh and drumstick). Repeat with the other leg.
1
2
3 Carve the leg meat Separate the drumstick and the thigh by cutting between them through the joint. To carve the meat off the bone, hold the drumstick vertically, resting it on the board.
3
4 Carve the breast Cut down along the length of the turkey breast, staying as close to the breastbone as possible; cut underneath to detach in one piece. Repeat with the other breast portion.
4
5 Slice the meat If carving the breast straight off the bird, use a fork to hold the bird steady, then use the whole length of the knife to carve slices of meat.
5
For more turkey recipes, visit tesco.com/realfood
61
COOK’S GUIDE
Christmas dinner
dilemmas sorted Everything is ready but my roasties aren’t golden and crisp Don't panic! Heat a large frying pan on the hob with a generous splash of rapeseed oil (or duck fat). When hot, cook the potatoes, stirring, for 5-10 mins until golden and crisp.
My gravy tastes bland This could be down to the strength of your stock. If it’s not already salty, crumble in a chicken stock cube and add a small glass of white wine (or a splash of leftover bubbly), ½ tsp Marmite and a bay leaf; season with black pepper. Bring to the boil, then reduce
TOP TIP Plan ahead – clear out your fridge and freezer to free up space for extra food and drink.
the heat and simmer for a few mins until reduced slightly. Taste and season if needed. Adjust the flavour by adding a little sharpness and sweetness – a small squeeze of lemon and a little redcurrant jelly both work – then thicken as per the recipe.
How can I cook Christmas lunch without dairy? Rub oil into the turkey skin instead of butter, switch to oil for cooking stuffing and any side dishes, and watch out for dairy in ready-made stocks and gravies. Serve a herby butter alongside for other guests to add at the table, if they like. Use unsweetened soya or almond milk to make bread sauce. (Find our vegan centrepiece on p72.)
How can I make my menu flexible for vegetarians? Choose a vegetarian starter for everyone – try our Fig & blue cheese salad on p39. Ditch the duck fat for the roasties – rapeseed oil is a great alternative. Avoid adding pancetta or bacon to the sprouts (or fry this separately and serve in a bowl for other guests to sprinkle over). Make a vegetarian gravy a couple of days ahead (or buy one), so you can reheat it in the microwave. Avoid gelatine-based puddings (check ready-made trifles) and ensure you’ve used vegetarian suet in mincemeat – or buy vegetarian-friendly mince pies.
Help! I’ve forgotten to buy nibbles If you have pigs-inblankets, you can turn them into nibbles instead of serving 62
alongside the turkey. Pile onto a plate with an instant dip made from wholegrain mustard and crème fraîche.
My red cabbage is too sweet. Is it ruined? Don’t worry, this should be easy to salvage: on reheating, stir in a little balsamic or red wine vinegar (1 tsp at a time) and check the seasoning, adding a little more salt to taste. You could also add a splash of port or red wine to help balance the sweetness.
The turkey skin is browning quickly but the meat isn’t cooked – what should I do? Perhaps you used too much butter on the skin, or your oven thermostat could be inaccurate. If the skin is dark golden but not burnt, cover the bird fully but loosely with foil and return to the oven – it’s likely to cook more quickly if your oven is hotter, so check it ahead of the full cooking time. If the skin is burnt, carefully peel away the burnt bits and cover the breast with streaky bacon or pancetta. Return to the oven and reduce the temperature by 20°C (this may affect the overall cooking time). Keep an eye on it, and cover with foil if necessary.
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Host like a pro D on’t panic – we share top tips, ideas for f inal flourishes and shor tcuts to make your day sparkle
HOW TO DE-STRESS
your to-do list
Prepping ahead is the best way to save time on the day – and you’ll be doing less juggling on the hob and in the oven.
ADD BLING TO BREAD SAUCE Swirl through crème fraîche or masc arp one and a dd a grating of fresh nutmeg just b efore ser ving.
PRETTY UP UP TO 2 DAYS AHEAD
• •
Blanch sprouts, then refresh, cover and chill. To serve, pan-fry with pancetta and chopped almonds while the turkey is resting. Cook red cabbage, then cool, transfer to a microwavable bowl, cover and chill. To serve, microwave until piping hot, stirring halfway. Parboil potatoes, then leave to steamdry and cool. Chill or open-freeze until solid; put in freezer bags and freeze until ready to roast. Carefully add (straight from the freezer) to hot oil and roast until crispy.
•
ON THE DAY
• • •
Serve cold canapés and desserts so there’s no extra cooking involved. Cook stuffing and pigs-in-blankets for the last 30 mins-1 hr of the turkey cooking time. Cover with foil and keep warm. While the turkey rests, increase the oven temperature and roast the potatoes, parsnips and any other root veg.
64
PIGS-IN-BLANKETS Thread pigs-in-blankets onto rosemary sprigs before cooking.
How to make cake toppers Roll marzipan into roughly 15g balls, then roll into cones and press a Mikado biscuit stick into the base of each as a Christmas tree ‘trunk’. Mix a few drops of green food colour into granulated sugar on a plate. Lightly brush each ‘tree’ with a little egg white and roll in the green sugar to coat. Allow to set on baking paper overnight, then press into your cake for a festive alpine forest effect.
COOK’S GUIDE
3 SPEEDY no-cook starters
1
THE VEGAN ONE Orange, watercress & pecan salad Slice peeled oranges into rounds. Toss with watercress, capers and toasted pecan nuts. Dress with extra-virgin olive oil, sherry vinegar and wholegrain mustard. THE FISH ONE Smoked salmon ‘royale cocktail’ Mix chopped dill or chives through hollandaise sauce, then spoon onto shredded Little Gem lettuce. Top with smoked salmon slices; season with pepper. Serve with lemon wedges and thinly sliced toasts. THE MEATY ONE Bresaola, pear & rocket Toss thinly sliced pear with rocket, extra-virgin olive oil and seasoning. Pile onto plates and top with sliced bresaola and Parmesan shavings.
2
3
CREATE A FESTIVE DESIGN Pla ce your favourite festive co okie cutter shap e on top of c akes or tar ts and c arefully sif t over icing sugar (or co coa p owder). Use alphab et cutters to sp e ll out Christmas wishes to o.
Trifle takeover Tired of the same old trifle? Change it up this year with our clever swaps
Swap sponge fingers for chocolate Swiss roll
+ Swap the sherry for orange liqueur
Swap raspberries for sliced clementines
+ +
Shake up custard with orange zest
Swap flaked almonds for pomegranate seeds and chocolate shavings
+ =
Find more trifle recipes at tesco.com/realfood
UPGRADE SHOP-BOUGHT MINCEMEAT Just before using, simply fold in a few chopped dried cranberries and stir in 1 tbsp of amaretto or sherry, and the finely grated zest of an orange.
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THE FLAVOUR PROFILE First decide if you want to have a theme, say Italian or Spanish, or mix it up with bites from around the world. Stick to three or four ingredients per canapé – less is more!
THE FINISHING TOUCHES To give your canapé a final flourish, add a sprinkle of toasted nuts or seeds, a pinch of ground spice or black pepper, a tiny sprig of fresh herbs or salad leaves, or a drizzle of extra-virgin olive oil, honey or dressing.
THE TOPPINGS Choose bite-sized, robust toppings that can be easily placed or spread on the base. Pâté, roast beef or cured meats paired with chutneys, mustards or horseradish are great meat options. Or try prawns and smoked fish with creamy relishes, or classic cheese and chutney for a veggie option. THE BASE Choose sturdy breadbased classics like ready-made blinis, crostini and rye bread that are easy to pick up. For a lighter option, try chicory or Little Gem lettuce leaves and celery sticks, as they’ll hold toppings well.
3 magic mocktail ideas
•
Go big on cocktail garnishes
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Stamp out shapes of puff pastr y, transfer to a baking sheet, then add a dollop of vegan pesto and a halved cherr y tomato. Bake until puffed and golden.
Upgrade water Put a dash of ginger cordial (or leftover stem ginger syrup) in a glass, top up with sparkling water, and finish with a thin slice of clementine and a sprig of thyme. Liven up lemonade Add some pomegranate
•
Arrange sliced citrus fruits, sprigs of herbs (such as thyme, rosemary and mint), and mini bowls of pomegranate seeds, juniper berries and cranberries on a large platter so guests can garnish their own cocktails.
THE 3-INGREDIENT VEGAN CANAPÉ
seeds, a squeeze of lemon juice and a few fresh mint leaves to chilled lemonade over ice. Top tonic Add a splash berry cordial, a rosemary sprig and pared lemon zest to chilled tonic water.
•
WORDS LUCY JESSOP, ELLI DONAJGRODZKI RECIPES KATHRYN HAWKINS, LUCY JESSOP PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT
HOW TO BUILD A CANAPÉ
COOK’S GUIDE
3 ways with
pulled ham Tr y these new ideas for B oxing Day ham PULLED HAM Serves 6
Takes 3 hrs 15 mins
To make any of the following 3 recipes, start by preheating the oven to gas 3, 170°C, fan 150°C. Sit a 620g gammon joint with honey glaze in a roasting tin, fill with cold water (about 1ltr or until it comes two-thirds of the way up) and cover with a lid or foil. Bake for 3 hrs, turning halfway, until very tender. Drain and discard the liquid, return the ham to the tin and increase the oven to gas 7, 220°C, fan 200°C. Spread the honey glaze from the sachet on top of the ham and roast for 10-15 mins until sticky. Shred with 2 forks. B O S T O N B E A N S, H A M & E G G S Serves 6 Takes 30 mins Cost per serve £1.35
In a large pan, fry 1 chopped red onion in 2 tsp vegetable oil for 5 mins. Stir in 1½ tsp smoked paprika, a 400g tin chopped tomatoes, 1 tsp black treacle, 2 tsp Worcestershire sauce and 200ml boiling water. Bring to the boil, then simmer gently for 15 mins. Add 2 x 400g drained tins cannellini beans and cook for a further 5 mins. Serve on toasted sourdough with the pulled ham (above) and a fried egg on top. Each serving contains Energy
1596kJ 378kcal 19%
Fat
Saturates
Sugars
Salt
10g 2g 10g 2.0g 14% 12% 11% 33%
of the reference intake. See page 8. Carbohydrate 37g Protein 36g Fibre 8g
D I Y P L O U G H M A N’S S A RN I E S Serves 6 Takes 15 mins Cost per serve £1.46
Coarsely grate 250g carrots, finely slice 2 apples and 400g red cabbage, then toss together. Add a 200g tub
0% fat Greek-style yogurt, 75g low-fat mayonnaise and 1-2 tsp Dijon mustard, a squeeze of lemon juice and 2 tbsp snipped chives. Spoon wholegrain, Dijon and English mustard into mini bowls, along with cornichons and piccalilli. Warm 3 white batons in the oven, pile onto a platter and serve with the pulled ham (left). Each serving contains Energy
Fat
Saturates
1934kJ 486kcal 24%
6g 9%
1g 5%
Sugars
Salt
20g 3.1g 22% 52%
of the reference intake. See page 8. Carbohydrate 75g Protein 32g Fibre 8g
H A M , L E E K & P O TAT O P I E Serves 6 Takes 50 mins Cost per serve £1.78
Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a lidded frying pan, add 2 large trimmed and sliced leeks, cover and cook for 15 mins until soft. Add 1 tbsp wholegrain mustard, a 300g tub cheese sauce and 200ml chicken stock. Cook, stirring, until the sauce is smooth. Add the pulled ham (left), 300g chopped cooked potato and 1 tbsp chopped tarragon. Tip into a large baking dish; brush the edges with a little water. Unroll a 375g sheet light puff pastry and cover the pie; trim the overhanging pastry. Pierce the centre of the pastry with the tip of a knife and brush with beaten egg. Re–roll the trimmings and cut out festive shapes to decorate the pie, if you like; brush with egg. Bake for 25-30 mins until the pastry is crisp and golden. Each serving contains Energy
1735kJ 413kcal 21%
Fat
Saturates
15g 8g 21% 39%
Sugars
Salt
8g 9%
2.4g 39%
of the reference intake. See page 8. Carbohydrate 42g Protein 28g Fibre 3g
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Cream of the crop Exceptional taste and happier cows, there are plenty of reasons to switch to organic milk
F
rom curling up with a hot chocolate to smothering an indulgent dessert in homemade custard, Christmas is a time to treat yourself. Make those treats the best they can be with organic milk. Not only does it taste great, but organic cows also enjoy even more time outdoors than free-range cows â&#x20AC;&#x201C; in fact, guidelines mean they must be at pasture whenever weather permits. Tesco works with carefully selected organic-certified British farms. The cows are free to graze
on grass-rich pasture that is rooted in organic-certified soils free from pesticides â&#x20AC;&#x201C; great news for the local wildlife. The herds also consume feed with no genetically modified ingredients, there is no routine use of antibiotics, and their milk is free from artificial colours and preservatives. After all that care, Tesco Organic Milk deserves to be used for something special. DID Try it in the Spiced caramel hot YOU KNOW? chocolate, right, On average, organic for a warming treat. cows spend more
than 200 days a year grazing.
SPICED CARAMEL H O T C H O C O L AT E Serves 4 Takes 10 mins Cost per serve 63p 450ml Tesco Organic Milk 75g dark chocolate 70% cocoa solids, chopped, plus a little extra grated chocolate to garnish pinch of ground cinnamon pinch of ground nutmeg 3 tbsp Tesco Finest salted caramel dessert sauce pinch of sea salt (optional) 4 cinnamon sticks, to serve (optional) gingerbread men, to serve (optional)
1 Put the Tesco Organic Milk in a saucepan and bring to a simmer over a gentle heat. Remove from the heat and stir through the chocolate, cinnamon, nutmeg and salted caramel. Stir until the chocolate has melted. Add the sea salt, if using. Return to the heat, stirring, until it just starts to simmer. 2 Pour into small cups. Add the cinnamon sticks, if you like, as stirrers and sprinkle with the grated chocolate. Serve with gingerbread men, if you like. Each serving contains Energy
888kJ 214kcal 11%
Fat
Saturates
Sugars
Salt
13g 8g 16g 0.2g 18% 38% 18% 3%
of the reference intake. See page 8. Carbohydrate18g Protein 6g Fibre 3g
Tesco Organic Milk, in Semi-skimmed Whole or Skimmed 2 pints, ÂŁ1.10
ALTERNATIVE MAINS
Try something different
Christmas dinner do esnâ&#x20AC;&#x2122;t have to mean a roast turkey â&#x20AC;&#x201C; surprise guests with these gorge ous alternatives
Stu nni ng v eg
S q u a s h & k a l e w r e a th re c i p e o n p70
gie showstopper 69
S Q UA S H & K A L E W RE AT H Serves 8 Takes 1 hr 35 mins plus cooling Cost per serve £1.21 1kg butternut squash, deseeded, peeled and chopped into small chunks 1½ tbsp olive oil 1 garlic bulb 130g kale 85g pine nuts 3 tbsp balsamic vinegar flour, for dusting 2 x 350g packs croissant dough 200g pack reduced-fat salad cheese, crumbled 6 rosemary or sage sprigs, leaves picked and finely chopped 1 egg, beaten, to glaze
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss in the oil. Wrap the garlic bulb in foil and add it to the tin, then roast for 35 mins, stirring halfway through. Stir in the kale, pine nuts and vinegar; roast for 10 mins more. 2 Once cooked, remove the garlic bulb from the foil. Squeeze the cloves out of their skins into the veg; set aside to cool. 3 Meanwhile, line a large baking sheet with nonstick baking paper. Dust your work surface with flour and unravel the dough. Working quickly, cut along the perforations to make 12 triangles. Lay a triangle in front of you with the long side on the left: this is your 12 o’clock position. Lay another at 1 o’clock, so that it overlaps the first triangle’s right-hand point by 2-3cm. Repeat, adding the next at 2 o’clock and so on, working clockwise to make a 12-point star. Dust with a little flour if needed. 4 Stir the salad cheese and herbs through the veg, season, and arrange on the star in a ring with a 5cm hole in the middle. Fold the outer points over the filling, then fold the inner points over these so you have a ring with 12 large slits showing the filling. Pinch to seal. Brush with egg, then bake for 20-25 mins, covering with foil halfway through, until the dough is deep golden and crisp. Serve warm or at room temperature. Each serving contains Energy
2074kJ 496kcal 25%
Fat
Saturates
Sugars
Salt
28g 11g 13g 2.5g 39% 53% 14% 41%
of the reference intake. See page 8. Carbohydrate 46g Protein 17g Fibre 4g
70
FIVE-SPICE DUCK LEGS WITH S Q UA S H & P O M E G R A N AT E Get ahead The salsa can be made a few hours ahead; keep chilled. Remove from the fridge 15 mins before serving. Serves 6 Takes 1 hr 55 mins Cost per serve £3.07 3 x 462g packs duck legs 2 tsp Chinese five-spice 2 tsp sea salt flakes 1 large butternut squash (approx. 1.2kg), halved lengthways, cut into 6 wedges and deseesded 180g pack whole chestnuts 2 cinnamon sticks For the pomegranate salsa 40g walnut pieces 30g pack fresh flat-leaf parsley, chopped 80g pack pomegranate seeds
2 Arrange the squash in a roasting tin and place the duck legs on top. Roast for 15 mins, then turn the squash and baste the legs. Add the chestnuts and cinnamon sticks to the tin and return to the oven. Reduce the heat to gas 6, 200°C, fan 180°C and roast for 45 mins. 3 Put the walnuts on a small baking tray on a low shelf in the oven. Toast for 12 mins until lightly golden. Set aside. 4 Turn the squash again and baste the duck legs. Return to the oven; reduce the temperature to gas 4, 180°C, fan 160°C and roast for 40-45 mins until the squash and the flesh on the legs is cooked through and tender, and the duck skin is crisp. 5 Chop the walnuts and mix in a bowl with the parsley and pomegranate seeds; season. Discard the cinnamon sticks and serve the squash (sliced into wedges), chesnuts and duck legs with the salsa scattered over. Each serving contains Energy
1 Preheat the oven to gas 7, 220°C, fan 200°C. Trim the excess fat from under the duck legs; discard. Make 2-3 slashes through the skin on the top of each leg and rub with five-spice and salt flakes.
2730kJ 650kcal 33%
Fat
Saturates
Sugars
Salt
34g 8g 13g 2.2g 49% 40% 14% 37%
of the reference intake. See page 8. Carbohydrate 30g Protein 58g Fibre 7g
ALTERNATIVE MAINS
Mushro om nut roast tar t with p esto
Tesco Finest South African Pinotage 75cl, ÂŁ7*, is a smooth and well-balanced vegan red, with flavours of black fruit and hints of spice and chocolate. *
a
n
Wine match
ce ntr epie
ce
re c i p e o n p72
eg v t V ibran
Price excludes Scotland
For more delicious festive recipes, visit tesco.com/realfood
71
M U S H RO O M N U T ROA S T TA R T W I T H P E S T O Get ahead Cook the pastry the day before. Keep in the tin, covered with clingfilm, at room temperature. Serves 6 Takes 1 hr 35 mins plus chilling and cooling Cost per serve £1.76 500g parsnips, trimmed and peeled 1 large red onion, cut into 2cm chunks 2 tbsp maple syrup 5 tbsp olive oil, plus 1 tsp 150g pack Portobello mushrooms, sliced 250g pack chestnut mushrooms, quartered 200g pack baby button mushrooms 50g each blanched hazelnuts, blanched almonds and pine nuts 15g fresh chives, snipped 15g fresh flat-leaf parsley 30g pack fresh basil 2 garlic cloves, crushed For the pastry 200g wholemeal spelt flour, plus extra for dusting 100g vegetable suet 80g wholefoods 4-seed mix
1 To make the pastry, use a cutlery knife to mix the flour, suet, seeds and a pinch of salt in a large bowl. Add 125ml cold water and, still using the knife, mix to bring the pastry together into a ball. 2 On a lightly floured surface, roll the pastry into a rectangle to line a 30 x 20cm baking tin; trim to fit, discarding any trimmings. Chill in the fridge for 30 mins. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry with nonstick baking paper; fill with baking beans. Bake on the top shelf for 25 mins. Remove the beans and paper; set aside to cool. 4 Peel 50g parsnips into ribbons and set aside. Chop the remaining parsnips and put in a large roasting tin with the onion. Drizzle with the maple syrup and 1 tbsp olive oil; season and toss to coat. Roast for 30 mins, stirring halfway, until soft and lightly golden. Set aside to cool. 5 Heat 1 tbsp olive oil in a large, deep frying pan over a high heat. Add the mushrooms; season and cook, stirring frequently, for 5 mins until soft and well coloured. You may need to do this in batches. Transfer to a bowl to cool. 6 For the pesto, toast the nuts in a dry pan over a medium heat for 1-2 mins, 72
tossing until lightly golden. Set half the nuts aside and tip the rest into a food processor; pulse until fairly fine. Add the chives, parsley, basil, garlic and 2 tbsp olive oil; season. Blitz until well combined. 7 To assemble, spread half the pesto over the base of the pastry. Strain and discard the liquid from the mushrooms, then arrange over the pesto, followed by the roasted parsnips and onion. Add 1 tbsp each olive oil and water to the remaining pesto, then spoon it over the tart. Roughly chop and scatter over half the nuts. Toss the parsnip ribbons with 1 tsp olive oil and arrange them over the top, finishing with nuts and 2-3 tsp pesto. 8 Bake on the middle shelf for 20-25 mins until the parsnip ribbons are lightly golden and the tart is heated through. Slice into squares and drizzle with the reserved pesto, if you like. Each serving contains Energy
2112kJ 507kcal 25%
Fat
Saturates
Sugars
Salt
33g 9g 10g 0.5g 48% 47% 11% 9%
of the reference intake. See page 8. Carbohydrate 39g Protein 12g Fibre 10g
ROA S T S A L M O N W I T H H A S S E L B AC K P O TAT O E S & B E U RRE B L A N C Serves 6 Takes 1 hr Cost per serve £3.29
two-thirds (it will take 5-8 mins). Strain into a jug, reserving the shallot; set aside. 3 Rub the 1 tbsp of softened butter all over the salmon flesh and season well. Remove the roasting tin from the oven, move the vegetables to the side of the tin, then sit the salmon, skin-side down, diagonally across the tin in the space you’ve created. Roast for 25 mins. 4 Meanwhile, put 2 tbsp of the vinegar reduction in a bowl set over a pan of gently simmering water over a medium-low heat, being careful not to let the water touch the bowl. Once the reduction has warmed, add a cube of cold butter and whisk until melted. Repeat, adding 1 cube at a time and whisking constantly, until the mixture thickens slightly and becomes glossy (about 4-5 mins). Then add the butter 4-5 cubes at a time. Once you’ve added all the butter, taste and season with salt; reduce more if you want it to be sharper. You can also add a little of the reserved shallot for extra texture. Remove the sauce from the heat and keep warm until ready to serve, placing a piece of clingfilm directly on the surface of the sauce to stop a skin forming. 5 Garnish the salmon with the dill and lemon zest, and serve with the potatoes and fennel. Stir the beurre blanc and serve on the side. Each serving contains Energy
1.2kg new potatoes, large ones halved 2 large fennel bulbs, cut lengthways into sixths 2 tbsp olive oil 100ml white wine vinegar 1 echalion shallot, finely diced 150g unsalted butter, cut into cubes and kept cold, plus 1 tbsp, softened 1 whole side of salmon (1kg) 15g dill, finely chopped 1 lemon, zested
1 Preheat the oven to gas 6, 200°C, fan 180°C. Carefully cut thin slits into each potato, stopping about two-thirds of the way down. Put them in a large mixing bowl with the fennel; add the olive oil and toss until well coated. Tip into a large roasting tin and roast for 30-35 mins, stirring now and then until the fennel is lightly caramelised and starting to crisp. 2 Meanwhile, put the vinegar and shallot in a pan with 100ml water. Bring to a rolling boil and reduce by
Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis
3174kJ 761kcal 38%
Fat
Saturates
51g 18g 72% 88%
Sugars
Salt
4g 5%
0.4g 6%
of the reference intake. See page 8. Carbohydrate 34g Protein 44g Fibre 3g
RECIPES REBECCA WOOLLARD, BREN PARKINS-KNIGHT PHOTOGRAPHY GARETH MORGANS, ANT DUNCAN FOOD STYLING JENNA LEITER, BIANCA NICE PROP STYLING AGATHE GITS, REBECCA NEWPORT
XXXXXXXXXXXXXXX
ALTERNATIVE MAINS
Wine match From one of South Africa’s most awarded wineries, Nederburg 56 Hundred Pinot Grigio 75cl, £6*, has a bouquet of dried peach and apricot with a hint of lychee. *
Price excludes Scotland
For more delicious festive recipes, visit tesco.com/realfood
73
Turn your TV into a Smart TV with the
Buy instore now. 18+. UK only. After pre-paid period, month passes renew automatically unless cancelled. NOW TV content streams at 720p. NOW TV account set up with debit/credit card required. Further terms apply. Marvel Studios Avengers: Infinity War © 2018 MARVEL The Greatest Showman © 2017 Twentieth Century Fox Film Corporation. All rights reserved.
£20
SHOWSTOPPER DESSERTS
Christmas crackers
Turn desser t into the main event with these make-ahea d, crowd-pleasing festive puds
Clementine mimosa & p a n n a c o t t a w r e a th re c i p e o n p76 75
CLEMENTINE MIMOSA & PA N N A C O T TA W RE AT H Serves 16 Takes 50 mins plus cooling and 13 hrs chilling Cost per serve 82p sunflower oil, for greasing For the Prosecco layer 5 gelatine leaves 2 tbsp caster sugar 430ml Prosecco 2 clementines 40g pomegranate seeds For the clementine layer 6 gelatine leaves 3 tbsp caster sugar 645ml clementine juice (from a 1ltr bottle) For the panna cotta layer 4½ gelatine leaves 225ml semi-skimmed milk 600ml double cream 90g caster sugar ½ vanilla pod, seeds scraped
1 Lightly grease a 2ltr bundt tin or jelly mould with the oil. Begin with the Prosecco layer. Put the gelatine in a bowl of cold water to soak for 5 mins. Meanwhile, put 140ml water and the sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the water from the gelatine, then stir into the sugar syrup. Remove from the heat, set aside for 10 mins to cool, then mix with the Prosecco. Pour into the tin and chill for 1 hr. 2 Use a serrated knife to peel and remove the pith from the clementines, then slice into 1cm rounds. Push the pomegranate seeds and clementine slices into the jelly. Chill for 4 hrs before starting the next layer. 3 For the clementine layer, soak the gelatine and make a syrup as above, using the clementine juice instead of Prosecco. Carefully pour the mixture over the chilled Prosecco layer. Chill for 4 hrs before starting the next layer. 4 For the panna cotta layer, soak the gelatine as above. Put the milk, cream, sugar and vanilla seeds in a pan over a low-medium heat. Bring to a simmer, then remove from the heat. Squeeze the water from the gelatine and stir
76
through the cream mixture until combined. Leave to cool for 30 mins, then pour over the clementine layer and chill for 4 hrs, or overnight. 5 Once set, dip the tin in lukewarm water for 5-10 secs to loosen. Gently turn out onto a serving plate. Chill until ready to serve. Store, covered, in the fridge for up to 3 days. Each serving contains Energy
1175kJ 283kcal 14%
Fat
Saturates
Sugars
Salt
21g 13g 18g 0.1g 30% 64% 20% 1%
of the reference intake. See page 8. Carbohydrate 18g Protein 3g Fibre 0g
G I A N T I C E C RE A M S A N D W I C H Serves 20 Takes 1 hr 15 mins plus cooling and freezing Cost per serve 49p 225g salted butter, plus extra for greasing 300g plain flour 1 tsp bicarbonate of soda 150g granulated sugar 125g light brown sugar 1 tsp vanilla extract 2 large eggs 100g dark chocolate chips 100g white chocolate chips 2 x 900ml tubs vanilla ice cream 2 tbsp mixed spice 50g Tesco Finest salted caramel sauce 2 x 52g packs Rolos 50g Tesco Finest Belgian chocolate sauce
1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the bases of 2 x 18cm round, deep, loosebottomed cake tins with nonstick baking paper. Cut out an extra 5 base circles and set aside. 2 For the cookies, mix the flour and bicarbonate of soda in a bowl. In another bowl, beat the butter, sugars and vanilla with an electric whisk on medium-high for 2-3 mins until creamy, or beat by hand for 5 mins. Add the eggs, one at a time, beating well. Stir in the flour mixture until just combined, then add the chocolate chips. 3 Spoon 220g dough into each lined tin, reserving the rest. Bake for 12-14 mins until golden. Leave to cool for 5 mins,
then remove from the tin and peel off the paper. Put on a wire rack to cool completely. Re-line the tins and make 3 more cookies (making 5 in total). 4 Re-line the tins. Put 1 cookie at the bottom of each tin and set aside. 5 Spoon the ice cream into a large bowl, add the spice and mix with an electric whisk for 1 min. Quickly spoon a quarter over each cookie in the tins, spreading evenly. Press another cookie on top of each layer of ice cream, then repeat with the remaining ice cream. Press the last cookie on top of one of the ice cream layers. Cover with clingfilm and freeze for 4 hrs, or overnight. 6 To serve, remove from the freezer, sit for 2 mins, then remove from the tins. Put the ice-cream-topped stack on a serving plate (cookie at the bottom) and top with the taller stack. Use a palette knife to spread the ice cream around the outside, joining the stacks. 7 Drizzle over the caramel sauce, allowing it to drip down the sides. Top with the Rolos, then drizzle with the chocolate sauce. Serve immediately, or store undecorated in the freezer, wrapped in clingfilm, for up to 1 month. Remove only what you are going to eat and do not refreeze after removing. Each serving contains Energy
1659kJ 396kcal 20%
Fat
Saturates
Sugars
Salt
21g 13g 35g 0.5g 30% 66% 39% 9%
of the reference intake. See page 8. Carbohydrate 48g Protein 5g Fibre 1g
SHOWSTOPPER DESSERTS
COOK’S TIP Make sure there’s space in your freezer before you begin layering up the cookie stack.
Giant ice cream sandwich
Wine match Tesco Finest Sauternes 37.5cl, £12*, a luscious sweet wine with flavours of honey and dried apricots, is an ideal accompaniment to Christmas desserts. *
Price excludes Scotland
For more tempting pudding ideas, visit tesco.com/realfood
77
SHOWSTOPPER DESSERTS
V E G A N C H O C O L AT E & C R A N B E RRY RO U L A D E Serves 10 Takes 30 mins Cost per serve ÂŁ1.19 100g Free From porridge oats 150g ground almonds 2 x 180g packs medjool dates, pitted 2 tsp vanilla extract 90g cocoa powder 250g The Coconut Collaborative dairyfree natural coconut yogurt 2 x 35g Free From choc bars, melted 20g whole almonds, roughly chopped 20g dried cranberries
1 Line a 30 x 20cm rectangular tin with nonstick baking paper. Put the oats in a food processor and blitz until fine. Add the ground almonds, pitted dates, vanilla extract, 75g cocoa powder and 150ml cold water and blitz again until well combined. 2 Spoon into the lined tin and press down with the back of a spoon until flat and even. Chill for 10 mins. 3 Meanwhile, mix the yogurt with the remaining cocoa powder in a bowl. 4 Take the tin out of the fridge and transfer the dough on the baking paper to a work surface. Spread with the chocolate yogurt, leaving a 2cm border around the edge. Use the baking paper to gently roll up the roulade, starting from one of the short ends, taking care not to squeeze out the filling. 5 Put on a serving plate, seal-side down. Spoon over the melted chocolate, allowing it to drip down the sides, then scatter with the chopped almonds and cranberries. Store in a sealed container in the fridge for up to 3 days. Each serving contains Energy
1533kJ 367kcal 18%
Fat
Saturates
Sugars
Salt
20g 9g 28g 0.1g 29% 43% 31% 2%
of the reference intake. See page 8. Carbohydrate 36g Protein 8g Fibre 3g
For more tempting pudding ideas, visit tesco.com/realfood
79
SHOWSTOPPER DESSERTS
B A K E D F I G & C U S TA RD TA R T Serves 12 Takes 1 hr 20 mins plus chilling Cost per serve 84p
4 For the filling, whisk together the eggs, egg yolks, sugar, vanilla seeds and cornflour in a heatproof bowl. Put the milk, Elmlea and vanilla pod in a pan over a low-medium heat. Bring to the boil, then remove from the heat and pour over the egg mixture, whisking as you pour. 5 Strain through a fine sieve into a jug and skim off any froth. Pour into the tart case and carefully add the fig halves, cut-side up. Transfer to the oven and bake for 40-50 mins until just set with a slight wobble in the centre. 6 Remove from the oven, trim the edges with a sharp knife and leave to cool slightly. Drizzle with honey and scatter with pistachios to serve. Store, covered, in the fridge for up to 3 days. Each serving contains Energy
1772kJ 424kcal 21%
Fat
Saturates
Sugars
Salt
25g 14g 27g 0.1g 36% 70% 30% 2%
of the reference intake. See page 8. Carbohydrate 45g Protein 8g Fibre 2g
RECIPES MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
2 large eggs, plus 3 large egg yolks 125g caster sugar 1 vanilla pod, split lengthways and seeds scraped 2 tsp cornflour 300ml whole milk 300ml Elmlea double 7-8 medium figs, halved through the stalk 1½ tbsp clear honey 25g pistachios, roughly chopped For the pastry 140g unsalted butter, chilled and diced 250g plain flour, plus extra for dusting 1 lemon, zested 100g caster sugar 1 large egg, beaten 1 tbsp whole milk
1 Make the pastry: in a bowl, rub the butter into the flour and lemon zest with your fingertips until it resembles breadcrumbs. Alternatively, blitz the butter, flour and lemon zest to ‘breadcrumbs’ in a food processor. Add the sugar, then the egg and milk, and pulse or mix into a dough. Press into a disc, wrap in clingfilm and chill for 1 hr. 2 On a floured surface, roll out the pastry to line a 24cm loose-bottomed tart tin. Leaving the excess pastry hanging over the edges, place on a baking sheet and chill for 30 mins. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans; bake for a further 5-10 mins until lightly golden. Remove from the oven and reduce to gas 3, 160°C, fan 140°C.
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GET AHEAD
However you do Christmas… IN STORES …make it easy with our Festive Food to Order service NOW
DELIVERY SAVER CUSTOMERS CAN ORDER ONLINE FROM 26 NOVEMBER
*
1
Pick up a copy of the Festive Food to Order guide in store
2
Order in store by 15 December, or online between 30 November* and 14 December
3
Collect in store or have your items delivered just before Christmas
(find full details in the book) 81
STEP-BY-STEP
Candy cane macarons Master homema de ma c arons with this Christmas twist on the French favourite
COOK THE COVER
C A N DY C A N E M AC A RO N S Get ahead Make the macarons, then freeze in sealed containers between sheets of baking paper for up to 3 months. Defrost at room temperature for 1 hr, then store in the fridge for 2-3 days. Makes 25-35 Takes 1 hr 15 mins plus resting and cooling Cost per serve 19p 200g white chocolate, broken up 100ml double cream 82
pink food colour gel 150g ground almonds 175g icing sugar 3 large egg whites, at room temperature 85g caster sugar 6 candy canes (75g), finely crushed
1 Put the chocolate in a heatproof bowl. Pour the cream into a small pan and bring just to the boil over a medium heat. Pour the cream over the chocolate and leave for 5 mins before adding a little pink food colour and stirring to form a bright pink, silkysmooth ganache. Leave to cool
completely, then chill, covered, until of a piping consistency. 2 Meanwhile, line 3 large baking sheets with nonstick baking paper. Blitz the almonds and icing sugar in a blender or a food processor until fine. 3 With an electric whisk, beat the egg whites until soft peaks form. Whisk in the caster sugar, a tablespoon at a time, until the mixture is thick, glossy, and holds its shape. Sift over and fold in the almond mixture, one-third at a time, with a large metal spoon. 4 Spoon the egg-white mix into a piping bag fitted with a 1.5cm nozzle
RECIPE MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING AGATHE GITS
HOW TO
and pipe 50-70 x 4cm rounds onto the lined baking sheets, leaving space between each for spreading. 5 Tap the baking sheets sharply on the work surface to dislodge air bubbles, then dab any peaks flat with a damp finger. Set aside for 30-40 mins or until the macarons have formed a skin, so you can touch them very lightly without the batter sticking. Meanwhile, preheat the oven to gas 2, 150°C, fan 130°C. 6 Bake the macarons, in batches, for 12-14 mins until they form ‘feet’ (the bubbly-looking bottom of the base). If you gently touch the tops they should not move around on the feet. If they do, return to the oven for 2 mins at a time until they no longer move. Leave to cool completely on the sheets. 7 Spoon the cooled ganache into a piping bag fitted with a 1.5cm round nozzle and pipe onto the base of half of the macarons. Sprinkle over a little crushed candy cane, then sandwich together with a macaron top. Gently roll the sandwiched macaron through the crushed candy canes to coat the edges of the ganache. Macarons are vulnerable to humidity and smells, so store in airtight containers between sheets of baking paper in the fridge. They will keep for up to 5 days. Each macaron (if making 25) contains Energy
650kJ 155kcal 8%
Fat
Saturates
Sugars
Salt
8g 3g 18g <0.1g 12% 16% 20% 1%
of the reference intake. See page 8. Carbohydrate 19g Protein 2g Fibre 0g
BLITZ THE MIXTURE
WHISK THE WHITES
Blitzing and sieving the almonds and icing sugar is essential, as lumps in the mixture will flatten the batter and can cause the macarons to have a bumpy surface.
Make sure the bowl you whisk the eggs in is completely free from grease, as any traces can prevent the egg whites from whisking. To ensure the bowl is completely clean, wipe it with kitchen paper soaked in a little white wine vinegar before adding the eggs.
ADD THE SUGAR
COMBINE TO A BATTER
Gradually whisk the sugar into the whisked egg whites until soft peaks form. Stop when the egg mix is glossy and forms a soft peak on the whisk. Over-whisking can make the mixture dry, leading to cracked macaron shells.
Gently fold the almond and sugar mixture through the meringue mix with a large metal spoon. The resulting batter should be smooth, uniform and gently flowing. Don’t overwork it – if it’s too runny, the macarons will spread too thinly once piped.
PIPE THE MACARONS
FLATTEN THE PEAKS
To pipe equal-sized macarons, draw 4cm circles on the back of the baking paper to use as a guide when piping. Tap the baking sheets sharply on the work surface to flatten the macarons, dislodge any air bubbles and give the signature smooth finish.
If any peaks remain from piping the macarons, lightly wet a finger and dab the peak to flatten. Any peaks will not even out in the oven so will bake into that shape unless smoothed out.
For more macaron recipes, visit tesco.com/realfood
83
ITâ&#x20AC;&#x2122;S BACK!
Rediscover the pleasure
EDIBLE GIFTS
Made with love Thereâ&#x20AC;&#x2122;s something for ever yone with our easy homema de gif t ideas
Gingerbread syrup re c i p e o n p 87
C h r is t m a s p u d d i n g cho colate salami re c i p e o n p 87
85
Pretzel n ug g e t s
Manchego & chilli s h o r tb r e a d s
86
For more edible gifts, visit tesco.com/realfood
EDIBLE GIFTS
F O R C O F F E E FA N S… G I N G E RB RE A D S Y RU P
*
To sterilise bottles, 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
Makes 3 x 250-300ml bottles Takes 25 mins plus cooling Cost per bottle 56p 200g light brown sugar 400g caster sugar 4 tsp ground ginger 2 tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract
Each 15ml serving contains Energy
Fat
Saturates
0g 0%
0g 0%
Sugars
before wrapping in baking paper and tying with ribbon. Store in the fridge for up to 1 month. Remove 15-25 mins before serving, and slice into rounds. Each serving (one 12th of a salami) contains Energy
528kJ 127kcal 6%
Fat
Saturates
10g 5g 14% 27%
Sugars
Salt
5g <0.1g 6% 1%
of the reference intake. See page 8. Carbohydrate 8g Protein 2g Fibre 1g
Each nugget contains
1 Put the sugars, spices and 600ml cold water in a pan. Heat gently for 5 mins, stirring until the sugars have dissolved. 2 Bring the mixture to the boil, then simmer, without stirring, for 15-20 mins until syrupy. Leave to cool completely, then stir in the vanilla extract. 3 Pour into hot sterilised bottles* and seal. Write a gift label, best-before date and storage instructions on the back, and tie onto the bottles with string. Store in a cool dark place for up to 1 month. Once opened, keep in the fridge and use within 2-3 weeks. Shake well before adding to coffee or hot chocolate, or pouring over pancakes, waffles or ice cream.
166kJ 39kcal 2%
chocolate. Use a teaspoon to divide the mixture evenly between 16 petit four cases, then scatter the stars and silver pearls on top. Transfer to the fridge for 30 mins until set. 3 Dust the nuggets with the gold lustre. Divide between 2 sealable gift boxes. Keep in the fridge or a cool dark place for up to 2 weeks. Bring to room temperature before serving.
Salt
10g 0.0g 12% 0%
of the reference intake. See page 8. Carbohydrate 11g Protein 0g Fibre <1g
FOR THOSE WITH A SW E E T T O O T H … P RE T Z E L N U G G E T S Makes 16 (2 gift batches of 8) Takes 20 mins plus cooling and setting Cost per gift £1.20 150g milk chocolate, broken into pieces 75g mini salted pretzels (from a 175g bag), broken into small pieces 40g dried apricots, chopped 10 glacé cherries, chopped 1 tsp white chocolate stars 1 tsp silver crisp pearl sprinkles edible gold lustre glitter, to decorate
1 Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir until smooth. Set aside for 5 mins to cool. 2 Add the pretzels, apricots and glacé cherries and stir to coat in the
Energy
Fat
Saturates
Sugars
Salt
359kJ 85kcal 4%
3g 5%
2g 10%
6g 7%
0.2g 3%
of the reference intake. See page 8. Carbohydrate 13g Protein 1g Fibre 1g
F O R C H O C O H O L I C S… C H RI S T M A S P U D D I N G C H O C O L AT E S A L A M I Makes 2 salamis, each serving 12 Takes 30 mins plus 1 hr soaking, cooling and at least 4 hrs chilling Cost per salami £2.42 75g dried mixed fruit 1 tbsp brandy (or orange juice) ½ small orange, zested 2 x 100g bars Tesco Finest cook’s dark cooking chocolate 85% cocoa, broken into pieces 125g unsalted butter 40g pistachios, roughly chopped 100g digestive biscuits, roughly crushed 1½ tbsp icing sugar
1 Put the dried fruit, brandy (or orange juice) and zest in a small bowl. Cover and leave to soak for 1 hr. 2 Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir until smooth. Stir in the pistachios and biscuits and mix until well coated, then stir in the soaked fruit. Set aside for 30 mins to cool. 3 Spoon the mixture into 2 log shapes on 2 sheets of baking paper, each about 18cm long. Wrap and roll each mixture in the paper to make a salami shape, then tightly twist the ends of the paper and wrap tightly in foil. Roll each log on a work surface a few times to smooth. Chill in the fridge for 4-5 hrs, or overnight, until very firm. 4 Unwrap each salami and place on a board. Sift over the icing sugar to coat completely, gently rubbing off the excess. Wrap in kitchen string for an authentic appearance, if you like,
F O R C H E E S E L OV E RS… MANCHEGO & CHILLI S H O R T B RE A D S Get ahead The shortbread dough will keep in the fridge for 3 days, or can be frozen for up to 1 month. Makes 24 (2 gift batches of 12) freeze unbaked biscuits Takes 35 mins plus chilling Cost per gift £1.25 80g Manchego cheese, finely grated 125g salted butter, softened 1½ tsp crushed chillies 10g fresh rosemary, leaves finely chopped 150g plain flour, plus extra for dusting
1 Beat the cheese and butter until pale and creamy. Season and add 1 tsp crushed chillies and the rosemary. 2 Stir in the flour and bring together to a crumbly dough. Knead lightly on a lightly floured surface until just smooth. Shape into an 18cm log and wrap in clingfilm. Smooth and shape the dough, then tap on a work surface to give a rectangular shape with a rough square cross section. Chill for 1 hr until firm. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with nonstick baking paper. Unwrap the dough and cut into 24 slices, each about 7mm thick. Transfer to the baking sheets and sprinkle the remaining crushed chillies on top. 4 Bake for 13-15 mins until crisp and golden. Cool on the trays for a few mins, then transfer to a wire rack to cool completely. Store in an airtight container, layered with baking paper, for up to 2 weeks. Each shortbread contains Energy
Fat
Saturates
Sugars
Salt
316kJ 76kcal 4%
6g 8%
4g 18%
0g 0%
0.2g 4%
of the reference intake. See page 8. Carbohydrate 5g Protein 2g Fibre <1g
87
EDIBLE GIFTS
F O R F O O D I E S… M A P L E & S M O K E D B AC O N JA M
RECIPES ANGELA DRAKE PHOTOGRAPHY TOM REGESTER FOOD STYLING SAL HENLEY PROP STYLING TAMZIN FERDINANDO. *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
Makes 2 x 300g jars Takes 55 mins Cost per jar £3.81 2 x 300g packs 10 smoked back bacon rashers, finely chopped 1½ tbsp olive oil 1 red onion, finely chopped 5 echalion shallots, halved lengthways and thinly sliced 1 garlic clove, crushed 1 tbsp fresh thyme leaves 150g maple syrup 75ml cider vinegar 100g light brown sugar 2 tbsp balsamic vinegar
1 Heat a large, heavy-based flameproof casserole over a high heat. Working in 2 batches, cook the bacon for 3-4 mins, stirring, until cooked and any liquid has evaporated. Remove from the pan and drain on kitchen paper. 2 Return the casserole to a low heat and pour in the oil. Add the red onion and shallots and cook for 8-10 mins, stirring frequently, until softened. Add the garlic and thyme and cook for a further 2-3 mins. 3 Add the maple syrup, cider vinegar and sugar and simmer, stirring, for 4-5 mins until the sugar has dissolved. Bring to the boil, then return the bacon to the casserole and let the mixture bubble over a medium heat for 15 mins, stirring occasionally. 4 Add the balsamic vinegar and cook for a further 10-15 mins until all the liquid has evaporated to leave a thick, chunky jam – as the mixture becomes stickier you will need to stir it more frequently. Season to taste with black pepper. Transfer to hot sterilised jars* and seal. Store in the fridge for up to 1 month.
COOK’S TIP Serve the jam warm or cold with crusty bread or cheese and crackers. Or try as a relish with burgers or macaroni cheese.
Each 15g serving contains Energy
Fat
Saturates
Sugars
Salt
180kJ 43kcal 2%
2g 3%
1g 3%
4g 5%
0.3g 6%
of the reference intake. See page 8. Carbohydrate 5g Protein 2g Fibre <1g
For more edible gifts, visit tesco.com/realfood
89
THREE WAYS Give a basic Christmas cake the wow-fa c tor with these thre e creative de coration ideas
90
CHRISTMAS CAKES
LAST-MINUTE C H RI S T M A S C A K E Serves 20 freeze un-iced cake Takes 2 hrs Cost per serve 20p
Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 20cm round, deep cake tin with butter, then line with nonstick baking paper. In a bowl, beat together 140g salted butter, 140g light muscovado sugar, 225g self-raising flour and 2 large eggs until pale and creamy. Fold in a 411g jar mincemeat and 200g halved glacé cherries with a metal spoon. Pour into the tin, level, then bake for 1¾ hrs until well risen and a skewer inserted into the centre of the cake comes out clean. Brush the warm cake with 2 tbsp amaretto, if you like, and cool in the tin on a wire rack. Remove from the tin when cool and peel off the baking paper. The cake will keep for 1 week in an airtight container. Each serving contains Energy
918kJ 218kcal 11%
Fat
Saturates
Sugars
Salt
7g 4g 19g 0.3g 10% 21% 21% 5%
of the reference intake. See page 8. Carbohydrate 38g Protein 2g Fibre 1g
IGLOO SMASH CAKE Serves 20 Takes 1 hr 15 mins plus chilling and overnight setting Cost per serve 42p 150g white cooking chocolate 50g ready-to-roll white fondant icing 5g ready-to-roll black fondant icing 1 last-minute Christmas cake (above) 300g ready-to-use vanilla flavour frosting 40g mini white marshmallows 25g white chocolate stars 2 white chocolate writing icing tubes icing sugar, for dusting You will need Balloon, toothpick, fine brush, pair of tweezers, pastry brush, cake stand or board, palette knife, pin
2 Cover a plate with nonstick baking paper. Dip the top of the balloon in the cooled chocolate. Use a spoon to coat the balloon about halfway, spreading evenly on all sides. Don’t worry if the chocolate is thin in places. Put the balloon, knotted-side up, on the covered plate. Chill until set. 3 Make the polar bear. On a sheet of nonstick baking paper, roll a piece of white icing into an oval shape, about 4 x 3cm, for a body. Roll out a smaller 2cm ball for a head. Make a flattened circle for the mouth area, 4 sausageshaped legs, and 3 small balls for the ears and tail. Use a toothpick to indent a mouth and paws. Roll 2 small balls of black icing for eyes and a larger flattened circle for a nose. Brush the pieces with water and attach to the body, using tweezers if they are tricky to handle. Leave to set for 10 mins. 4 Check the chocolate balloon for areas that are very thin in chocolate. Gently reheat the leftover white chocolate, cool for 15 mins, then use a pastry brush to smooth over any patches. Chill for 30 mins. Set aside the leftover melted chocolate. 5 Meanwhile, put the cake upside down on a cake stand or board and press down lightly to secure. Spread a very thin crumb coat layer of frosting over the cake. Chill for 30 mins, then smooth over the remaining frosting. 6 Arrange the polar bear lying down in the centre of the cake and scatter with the marshmallows (reserving 12) and chocolate stars. Remove the dome from the fridge and use a pin to pop the balloon at the knotted end; discard. Invert the dome over the polar bear. Use the writing icing to pipe bricks around the dome, leaving a space to make a door. Reheat the leftover white chocolate and use to fix the reserved marshmallows into a door shape. Chill in the fridge for at least 12 hrs or until set hard. 7 Dust with icing sugar just before smashing the dome open to reveal the polar bear. The smashed cake will keep for 5 days in an airtight container at room temperature. Each serving contains
1 Melt the cooking chocolate in a bowl in the microwave in short bursts until just melted. Stir until smooth, then set aside to cool and thicken for at least 15 mins. Inflate the balloon to about 17cm in diameter and tie it up.
Energy
1533kJ 364kcal 18%
Fat
Saturates
Sugars
Salt
14g 8g 41g 0.5g 19% 38% 45% 8%
of the reference intake. See page 8. Carbohydrate 60g Protein 3g Fibre 1g
For more Christmas cake recipes, visit tesco.com/realfood
91
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CHRISTMAS CAKES
W O O D L A N D W RE AT H C H RI S T M A S C A K E Serves 20 Takes 30 mins Cost per serve 33p 75g salted butter, at room temperature 1 tbsp amaretto 150g icing sugar, sifted 1 last-minute Christmas cake (see p91) 50g golden marzipan 10g flaked almonds, lightly toasted rosemary sprigs, to decorate cinnamon sticks, to decorate fresh sage or bay leaves, to decorate physalis, to decorate You will need Serrated knife, cake stand or board, palette knife
1 Make the buttercream by beating the butter and amaretto in a bowl until creamy. Add the icing sugar, 1 tbsp at a time, beating well after each addition. Once all the icing sugar has been added, beat for a further 7 mins with an electric whisk (or 12 mins if using a wooden spoon) until really light and creamy. The icing should be flecked with bubbles of air, like mousse. 2 Cut the cake in half horizontally with a serrated knife. Put a little buttercream on a cake stand or board and put the top half of the cake upside down on it; press down lightly to secure. Spread 2 tbsp buttercream over the top. Top with the other cake half and spread the rest of the buttercream over the top and sides. Turning the cake stand or board,
scrape the sides of the cake with a palette knife to remove some of the buttercream, creating a naked-style cake effect. 3 Make the marzipan pine cone. Roll the marzipan into a cone shape. Push the toasted almonds into the marzipan in concentric circles at a 45° angle to the marzipan, starting at the top. 4 Arrange the rosemary, cinnamon sticks, sage or bay leaves and physalis on top of the cake to make a wreath. Add the marzipan pine cone. The cake will keep for 5 days at room temperature in an airtight container. Each serving contains Energy
1219kJ 289kcal 14%
Fat
Saturates
Sugars
Salt
11g 6g 29g 0.3g 16% 31% 32% 6%
of the reference intake. See page 8. Carbohydrate 47g Protein 2g Fibre 1g
COOKâ&#x20AC;&#x2122;S TIP Add wow-factor by spraying the physalis petals with edible gold glitter spray.
93
FOODIE PARIS PRIZE Prize includes: Return economy flights from selected UK airports to Paris for two adults (18+), airport taxes and surcharges, return private car transfers from the airport to the hotel, 3 nights 4* accommodation, daily breakfast, a behind the scenes tour of a boulangerie, cheese and wine tasting, luxury dinner bus experience, French cooking class with lunch and wine, £500 spending money and travel insurance.
Text to Win
FRENCH STYLE YOGURT
text PARIS2, your name and postcode to 60110 by 01.01.19 texts charged at your standard rate. Entries may only be submitted via text.
THE TASTE No purchase necessary
The prize draw opens at 00:01 on 7 November 2018 and closes at 23:59 on 1 January 2019. UK 18+ only. Normal exclusions apply. 1 entry per person. Terms and conditions at www.tesco.com/competitions Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA
CHRISTMAS CAKES
CONFET TI CANNON CAKE
RECIPES HOLLY BELL PHOTOGRAPHY STUART OVENDEN FOOD STYLING LUCY JESSOP PROP STYLING MORAG FARQUHAR
Serves 20 Takes 50 mins Cost per serve 68p 1 waffle ice cream cone 20g Hobnobs nibbles 9 orange Matchmakers 20g pack Dr Oetker giant chocolate stars 25g Milky Way magic stars 4g pack Cake Décor gold glitter spray 1 last-minute Christmas cake (see p91) 35g ready-to-use vanilla flavour frosting 3 tbsp apricot jam 410g golden marzipan 2 tbsp icing sugar 1 tsp vodka, gin or water 410g ready-to-roll white fondant icing 35g gold confetti cake sprinkles You will need Cake stand or board, 5cm round cookie cutter, sieve, pastry brush
1 Cover a tray with nonstick baking paper and put the waffle cone, Hobnobs, Matchmakers and chocolate stars on it. Spray with the glitter spray to cover. Leave to dry for 20 mins, then turn and spray the other sides. 2 Meanwhile, put the cake upside down on a cake stand or board. Use a 5cm round cookie cutter (or a knife) to remove a cylinder of cake from the centre. Transfer the cylinder to a bowl; crumble and mix with the frosting. Set aside. 3 Put a circle of nonstick baking paper over the hole in the cake. Heat the jam in a small pan until bubbling;
remove and push through a sieve if there are any ‘bits’ to remove. Brush over the sides of the cake (not the top). 4 Briefly knead the marzipan, then dust a work surface with 1 tbsp icing sugar and roll out the marzipan to a circle about 5mm thick. Place the marzipan over the cake and press down until it smoothly covers the top and sides. Use a knife to trim the edges. 5 Brush the marzipan with a little vodka, gin or water. Dust a work surface with the remaining icing sugar, roll the fondant icing to about 5mm thick and use to cover the marzipan. Trim the edges. Use a knife to cut 4 x 7cm incisions in the shape of an asterisk into the top of the cake over the hole, then peel back the icing and marzipan to create an ‘explosion’ effect. Remove the baking paper. 6 Fill the hole in the cake with half the cake and frosting mixture. Use the rest to fill the cone to about 1cm from the top. Place in the centre of the cake, open-end up. Push the Matchmakers into the cone, then push the other chocolates into and around the
cone on top of the cake. Scatter with confetti sprinkles, then spray with more glitter. The cake will keep for up to 1 week in an airtight container at room temperature. Each serving contains Energy
1867kJ 441kcal 22%
Fat
Saturates
Sugars
Salt
13g 6g 58g 0.3g 19% 31% 65% 5%
of the reference intake. See page 8. Carbohydrate 78g Protein 4g Fibre 1g
95
EFTOVER EY L SO K Servings: 5 R U U Preparation time: 15 minutes P T Cooking time: 25–30 minutes
20g Bertolli with Butter and Olive Oil 1 onion, diced 800ml semi skimmed milk 1 chicken stock cube 1. Heat the spread in a saucepan and gently fry the onion for 5 minutes until soft. 2. Add the cooked vegetables, milk and stock cube and bring to the boil.
200g of cooked carrots, sprouts, broccoli, peas 100g leftover turkey, diced 1 rounded tbsp cornflour 2 tbsp Elmlea Single 3. Blend the cornflour with a little extra milk, remove the pan from the heat and whisk in the cornflour. 4. Return to the heat, add the turkey and simmer for 5 minutes until piping hot. To finish swirl in the Elmlea Single and serve.
& ORANG ATE ET L Servings: 5 AR CO Preparation time: 25 minutes O H Cooking time: 30–35 minutes
T
C
s u o i c Delihristmas C recipes
250g ready-to-use shortcrust pastry 284ml Elmlea Double 2 oranges, zested 1 tbsp icing sugar 1. Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease a loose bottomed 20cm fluted flan dish. 2. Roll out the pastry on a floured surface, line the dish and trim the edges. Chill for 15 minutes. Prick the base with a fork, add baking beans and place on a baking tray and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes. 3. Add Elmlea Double, orange zest and icing sugar to a saucepan and heat until barely simmering,
A DELICIOUSLY CREAMY TASTE
For more recipes visit
150g dark chocolate, broken into pieces 2 medium eggs 2 tbsp orange liqueur
4. Add the chocolate and orange liqueur and stir until melted. Remove from the heat, cool slightly. Beat the eggs together, then whisk very fast into the chocolate mixture, until it is smooth and thickened. 5. Pour immediately into the pastry case and bake for 12 minutes or until just set. 6. Slice the pith from the oranges and then segment them. Serve dusted with icing sugar and the orange segments.
elmlea_ukie
Elmlea UK
SMO KE D
ASPARA N& GU O Servings: 5 S LM Preparation time: 25 minutes A Cooking time: 40–45 minutes
300g ready-to-use shortcrust pastry 2 medium eggs 150ml Elmlea Double 100ml semi skimmed milk
T U
OOM & B SHR AC U Servings: 5 M ON Preparation time: 25 minutes Cooking time: 40–45 minutes
150g chestnut mushrooms, sliced 150ml Elmlea Double 100ml semi skimmed milk Fresh thyme leaves, chopped
300g ready-to-use shortcrust pastry 1 red onion, diced 90g smoked bacon lardons 2 medium eggs
1. Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease a loose bottomed 23cm fluted flan dish. 2. Roll out the pastry on a floured surface, line the dish and trim the edges. Chill for 15 minutes. Prick the base with a fork, add baking beans and place on a baking tray and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes.
Turkey Leftover Soup. Each serving contains:
3. Heat a non stick frying pan and fry the onion, bacon and mushrooms together until lightly golden, sprinkle over the pastry case. 4. Whisk the Elmlea Double, milk and the eggs together and pour over the mushroom mixture. 5. Sprinkle with thyme leaves and bake for 20–25 minutes until golden and just set.
Smoked Salmon & Asparagus Quiche. Each serving contains:
ENERGY
FAT
SATURATES
SUGARS
SALT
ENERGY
FAT
SATURATES
SUGARS
SALT
786kJ/ 186kcal
7.8g
4.0g
10.5g
1.2g
2022kJ/ 486kcal
34.8g
15.8g
2.7g
1.7g
9%*
11%*
20%*
12%*
20%*
24%*
50%*
79%*
3%*
28%*
Chocolate & Orange Tart. Each serving contains:
Chestnut Mushroom and Bacon Quiche Quiche. Each serving contains:
ENERGY
FAT
SATURATES
SUGARS
SALT
ENERGY
FAT
SATURATES
SUGARS
SALT
2822kJ/ 679kcal
52g
28.3g
12.4g
0.7g
1986kJ/ 477kcal
34.3g
14.7g
4.1g
1.4g
34%*
74%*
142%*
14%*
12%*
24%*
49%*
74%*
5%*
23%*
*% of Reference Intake of an average adult (8400kJ/2000kcal).
E CH UI Q
CH ES TN
1. Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease a loose bottomed 23cm fluted flan dish. 2. Roll out the pastry on a floured surface, line the dish and trim the edges. Chill for 15 minutes. Prick the base with a fork, add baking beans and place on a baking tray and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes.
HE IC U Q
S
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75g smoked salmon, torn into pieces 50g Cheddar cheese, grated 65g asparagus tips, trimmed to fit
3. Whisk the Elmlea Double, milk and the eggs together. 4. Add the smoked salmon and asparagus tips to the pastry case and pour in the egg mixture, sprinkle over the cheese and bake for 20–25 minutes until golden and just set.
Ro s e m a r y & maple gammon re c i p e o n p1 0 0
Ro s e m a r y & m a p l e gammon re c i p e o n px x
Come on Roast gammon and sp e cial ideas using lef tovers make for a rela xe d Boxing Day sprea d to share with family and friends
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BOXING DAY
Sprout & b eetro ot salad re c i p e o n px x
Potato & s tu f f i n g h a s h re c i p e o n p1 0 0
Ro a s t p o t a t o & stuff ing hash re c i p e o n px x
Sprout & b eetro ot salad re c i p e o n p1 0 0
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RO S E M A RY & M A P L E G A M M O N Serves 8 Takes 1 hr 50 mins plus resting Cost per serving £1.08 1 small Tesco Finest unsmoked Wiltshire gammon joint 2 carrots, halved through the middle 3 cloves 1 tbsp olive oil 3 red onions, halved For the glaze 50ml maple syrup pinch of ground cloves 2 rosemary sprigs, leaves picked and roughly chopped
1 Put the gammon in a large, deep pan. Add the carrots and cloves, then cover with cold water. Bring to the boil, then reduce to a simmer and cook for 1 hr until the meat is cooked (to check, remove from the water and insert a skewer into the middle – the juices should run clear). Drain, discarding the cooking liquid, carrots and cloves. 2 Preheat the oven to gas 4, 180°C, fan 160°C. Add the oil to a small roasting tin along with the gammon and onions, turning to coat in the oil. 3 Mix the glaze ingredients in a bowl with some pepper and pour over the gammon. Bake for 40 mins, basting every 10 mins, until golden. Remove from the oven and rest for 20 mins, covered with foil, before serving with the onions. The gammon will keep covered in the fridge for 4-5 days. Each serving contains Energy
978kJ 233kcal 12%
Fat
Saturates
12g 4g 17% 18%
Sugars
Salt
7g 7%
3.3g 55%
of the reference intake. See page 8. Carbohydrate 7g Protein 25g Fibre 2g
S P RO U T & B E E T RO O T S A L A D Serves 8 Takes 20 mins Cost per serving 45p 75g pine nuts 300g Brussels sprouts, trimmed and shredded 1 large raw beetroot, peeled and coarsely grated 1 lemon, zested and juiced 2 tbsp olive oil
1 tbsp cider vinegar 1 tsp Dijon mustard
L E E K, S Q UA S H & PA RS L E Y C RU M B L E
1 Toast the pine nuts in a dry frying pan over a medium heat for 3-4 mins or until just turning golden. Set aside to cool slightly. 2 Meanwhile, put the sprouts in a large shallow serving dish and top with the beetroot and lemon zest; don’t stir. 3 Put the oil, vinegar, lemon juice and mustard in a clean jar with some seasoning. Seal and shake well to mix. 4 Just before serving, pour the dressing over the salad and lightly mix. Scatter over the pine nuts.
Serves 6 freeze assembled, uncooked crumble Takes 1 hr 15 mins Cost per serving 48p
Each serving contains Energy
Fat
Saturates
Sugars
Salt
501kJ 121kcal 6%
10g 14%
1g 5%
3g 4%
0.2g 4%
of the reference intake. See page 8. Carbohydrate 4g Protein 3g Fibre 2g High in vitamin C; source of protein
P O TAT O & S T U F F I N G H A S H Serves 6 Takes 35 mins Cost per serving 34p 500g cooked roast potatoes 175g leftover stuffing (or ½ x 130g pack, cooked), crumbled into bite-sized chunks 1 rosemary sprig, leaves picked and roughly chopped 2 tbsp roughly chopped fresh flat-leaf parsley 2 garlic cloves, crushed 2 tbsp olive oil 30g dried cranberries
Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a 1.5ltr ovenproof dish and break into small, bite-sized chunks with the back of a spoon. Crumble over the stuffing. Add the rosemary, parsley, garlic, olive oil and some seasoning, then stir well to combine. Press down lightly with the back of a spoon. Sprinkle with the cranberries and bake for 25 mins until golden. Serve immediately. Each serving contains Energy
Fat
Saturates
Sugars
Salt
964kJ 230kcal 12%
8g 11%
1g 6%
5g 6%
0.8g 13%
of the reference intake. See page 8. Carbohydrate 36g Protein 3g Fibre 3g Source of fibre; low in saturates
35g butter 3 leeks, trimmed and sliced into 2-3cm rounds ½ small squash, peeled, deseeded and cut into 3-4cm cubes 1 tbsp plain flour 200ml vegetable stock, made with ½ stock cube 200ml milk 1 tbsp wholegrain mustard For the crumble topping 110g cold butter, cubed 250g plain flour 2 tbsp roughly chopped fresh flat-leaf parsley 1 tsp English mustard powder 30g mature Cheddar, grated
1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter, leeks and squash in a large pan over a low-medium heat. Cover and gently sweat the veg for 18-20 mins until softened and cooked through but not coloured. Stir occasionally to prevent them catching. 2 Stir in the flour and mix until it has been absorbed. Add the stock, milk and mustard, then simmer gently for 5 mins. Transfer to a 2ltr ovenproof dish. Set aside to cool for 10 mins. 3 Meanwhile, make the crumble topping. In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the parsley, mustard powder and cheese. Mix thoroughly, creating small clusters of crumble mix. Use your hands to clump the mixture together a little. Sprinkle the crumble on top of the vegetable mixture, then press down gently with your hands. Bake for 30 mins until the topping is golden and the filling is bubbling. Each serving contains Energy
1767kJ 422kcal 21%
Fat
Saturates
24g 14g 34% 68%
Sugars
Salt
8g 9%
0.6g 9%
of the reference intake. See page 8. Carbohydrate 45g Protein 9g Fibre 3g
BOXING DAY
Leek, squash & parsley crumble re c i p e o n px x
RECIPES GEORGINA FUGGLE PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY JESSOP PROP STYLING JENNY IGGLEDEN
Leek, squash & parsley crumble
For more delicious festive recipes, visit tesco.com/realfood
101
Party food With minimal prep, these par t y bites are our easiest ever – but they ’re guarante e d to impress your guests
Nutty new p otato es
H o n e y e d g o a t ’s cheese chicor y boats
Ham hock toasts
Cranberr y & Brie fo c a c c i a b i t e s
102
Saag paneer poppadoms
For more party food recipes, visit tesco.com/realfood
PARTY FOOD
NIBBLES N U T T Y N E W P O TAT O E S Serves 6 Takes 35 mins Cost per serve 27p
Preheat the oven to gas 4, 180°C, fan 160°C. On a baking tray, mix 500g miniature potatoes with 1 tbsp olive oil and 10g chopped rosemary leaves; season. Bake for 10 mins, then very lightly crush with a potato masher. Return to the oven for 15-20 mins. Mix 4 tbsp mayonnaise and ¼ tsp mustard. Chop 30g nuts from a 225g pack salted caramelised nut selection. Transfer the potatoes to a serving bowl, sprinkle with nuts and serve with the mustard-mayo.
C R A N B E RRY & B RI E F O C AC C I A B I T E S
TA H I N I & H O N E Y S T R AW S Get ahead Make the straws up to 2 days ahead and store in an airtight container.
Makes 16 Takes 20 mins Cost per serve 11p
Heat a 240g mozzarella and red onion focaccia to pack instructions. Spread with 4 tbsp cranberry sauce and top with 190g sliced French Brie. Grill until melted, then cut into 16 squares. Each focaccia bite contains Energy
Fat
Saturates
Sugars
Salt
290kJ 70kcal 4%
4g 6%
3g 14%
2g 2%
0.2g 4%
of the reference intake. See page 8. Carbohydrate 5g Protein 3g Fibre <1g xx health claim here xx
Each serving contains Energy
Fat
Saturates
Sugars
Salt
730kJ 175kcal 9%
12g 17%
1g 6%
2g 3%
0.6g 10%
of the reference intake. See page 8. Carbohydrate 15g Protein 2g Fibre 2g Low in saturates; source of vitamin C
S A AG PA N E E R P O P PA D O M S Makes 12 Takes 20 mins Cost per serve 28p
Heat 2 tsp oil in a saucepan. Stir in 50g paneer (cut into 10-12 cubes) and ½ tsp ground turmeric and cook over a high heat for 5 mins until golden. Transfer to a plate; set aside. Add 1 tbsp tikka curry paste to the pan, and cook on a low heat until it changes in colour, adding a splash of water if it looks dry. Stir in 200g chopped spinach and cook for 3-4 mins to wilt. Stir in 1 tbsp lemon juice; remove from the heat. Spoon 1 tsp of the spinach mix onto each poppadom from 2 x 70g packs mini poppadom snacks, then top each with paneer. Sprinkle with 15g toasted mustard seeds and 2 sliced red chillies. Serve immediately. Each poppadom contains Energy
Fat
Saturates
Sugars
Salt
343kJ 83kcal 4%
6g 8%
1g 5%
1g 1%
0.5g 8%
of the reference intake. See page 8. Carbohydrate 5g Protein 4g Fibre 2g Source of protein; source of calcium
H O N E Y E D G OAT ’S C H E E S E C H I C O RY B OAT S Makes 10 Takes 10 mins Cost per serve 37p
Mix 125g crumbled soft goat’s cheese, 2 tsp clear honey, 2 tbsp double cream and the zest of 1 lemon; season. Separate the leaves from 1 head chicory or Little Gem, arrange on a dish and divide the cheese mix between them. Sprinkle over 25g roasted chopped hazelnuts and 10g snipped chives.
Makes 15 straws Takes 30 mins Cost per serve 16p
Preheat the oven to gas 4, 180°C, fan 160˚C. Unroll a 375g pack lighter puff pastry on a lightly floured surface. Mix 3 tbsp tahini (or peanut butter) with 2 tbsp clear honey, then spread over the pastry. Sprinkle with 2 tbsp sesame seeds. Cut the pastry lengthways into 15 thin strips, about 8mm wide, then fold each strip in half. Brush with beaten egg; sprinkle over 2 tbsp sesame seeds and ¼ tsp sea salt. Twist each straw 3-4 times and place on a lined baking tray. Bake for 15 mins or until golden brown. Each straw contains Energy
594kJ 142kcal 7%
Fat
Saturates
8g 3g 11% 14%
Sugars
Salt
2g 3%
0.2g 4%
of the reference intake. See page 8. Carbohydrate 14g Protein 3g Fibre 1g
Each boat contains Energy
Fat
Saturates
Sugars
Salt
268kJ 65kcal 3%
6g 8%
3g 13%
1g 1%
0.2g 3%
of the reference intake. See page 8. Carbohydrate 2g Protein 2g Fibre 1g
H A M H O C K T OA S T S Serves 6 Takes 15 mins Cost per serve 55p
Mix 100g ham hock from a 180g pack, 20g chopped parsley and the zest of 1 lemon; season. Spread 1 tsp mustard piccalilli on each crostini from a 100g pack toasted crostini with olive oil, then spoon on the ham hock mix. Each serving (3 toasts) contains Energy
Fat
Saturates
Sugars
Salt
360kJ 85kcal 4%
2g 3%
<1g 2%
2g 2%
0.8g 13%
of the reference intake. See page 8. Carbohydrate 11g Protein 6g Fibre 1g
COOK’S TIP Heat 85g Tesco Finest Belgian chocolate sauce to pack instructions and serve with the straws. 103
PLATTERS ‘ D I Y ' B L I N I S P L AT T E R Serves 8 Takes 35 mins Cost per serve £1.98 120g pack smoked salmon slices 133g pack mini blinis 100g pack toasted crostini cornichons, to serve (optional) For the mackerel pâté 225g pack smoked mackerel, skinned 65g 50% less fat soft cheese 65g 50% less fat crème fraîche ½ lemon, zested 1 tbsp chopped dill, plus extra to garnish For the salmon pâté 180g pack hot smoked salmon 65g 50% less fat soft cheese 65g 50% less fat crème fraîche 15g chopped tarragon 1 tbsp creamed horseradish sauce For the lemon crème fraîche 1½ lemons, 1 cut into wedges, ½ zested, plus 1 tsp juice 100g 50% less fat crème fraîche For the chive cheese 15g snipped chives 100g 50% less fat soft cheese
1 To make the mackerel pâté, flake the mackerel into a food processor. Add the other pâté ingredients and blitz until smooth but still with some texture. Season with pepper and transfer to a serving dish. Repeat to make the salmon pâté. 2 Stir the lemon zest and juice into the crème fraîche with some seasoning. In a separate bowl, stir the chives into the soft cheese with some seasoning. 3 Arrange the smoked salmon, extra dill, blinis, crostini and cornichons (if using) on a platter. Serve with the pâtés, lemon crème fraîche, chive cheese and lemon wedges. Each serving contains Energy
1479kJ 354kcal 18%
Fat
Saturates
21g 8g 31% 40%
Sugars
Salt
4g 4%
1.8g 30%
of the reference intake. See page 8. Carbohydrate 19g Protein 20g Fibre 2g
104
B E S T O F B RI T I S H P L AT T E R Serves 8 Takes 1 hr Cost per serve £1.01 350g pack celery sticks 4 carrots, quartered lengthways 240g pack radishes, trimmed and halved For the Yorkshire pudding wraps 140g plain flour 4 eggs 200ml milk 4 tbsp creamed horseradish 100g roast beef slices 60g bag wild rocket For the honey mustard sausages 212g pack cocktail sausages 2 tbsp clear honey 2 tbsp wholegrain mustard English or wholegrain mustard, to serve (optional) For the whipped Stilton 100g Stilton 80ml single cream
1 To make the Yorkshire pudding wraps, preheat the oven to gas 8, 230°C, fan 210˚C and line a baking tray (about 30 x 15cm) with nonstick baking paper. In a large bowl, whisk the flour and eggs until smooth, then slowly whisk in the milk. Pour the mixture into the baking tray and bake for 20-25 mins until puffed up and golden. Set aside to cool.
2 Reduce the oven to gas 4, 180˚C, fan 160˚C. Roast the sausages on a baking tray for 10-15 mins or until cooked through. Mix the honey and mustard in a bowl and set aside. 3 Meanwhile, crumble the Stilton into a bowl, add the cream and whisk until thick and smooth. 4 Pour the honey and mustard mix over the sausages. Transfer to a serving dish. 5 Remove the cooled Yorkshire pudding from the tray and turn upside down. Spread with the horseradish, layer with beef and rocket; season. Roll up, then skewer 1cm apart with cocktail sticks and slice into wheels. 6 Transfer the pinwheels to a platter with the honey mustard sausages and the mustard, if using. Arrange the celery, carrots and radishes next to the Stilton. Each serving contains Energy
1370kJ 327kcal 16%
Fat
Saturates
Sugars
Salt
17g 7g 12g 1.2g 24% 37% 13% 20%
.
of the reference intake. See page 8. Carbohydrate 29g Protein 18g Fibre 4g
HOW TO SERVE CANAPÉS NUMBERS GAME As a general rule, guests will eat an average of 12 canapés over a party that lasts 4 hours.
BE SELECTIVE Choose 6-8 canapés or a mix of canapés, bowl food and platters. Ensure at least two are vegetarian, ideally one vegan and one gluten-free. And it's OK to cheat – no one expects everything to be homemade. Top up with ready-made fresh or frozen buys.
For more party food recipes, visit tesco.com/realfood
HOT VS COLD Serve one or two hot options, plating up just before guests arrive. For cold food, go for recipes that can be prepped ahead, like our DIY blinis platter (left) and assemble last-minute. SMALL AND MIGHTY It’s tempting to offer food piled high with toppings, but these are tricky to eat when socialising. Keep canapés bite-sized, provide cutlery for bowl food and make sure platter food is easy to eat without a plate.
kerel pâté c a
PARTY FOOD
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‘DIY’ b l i n is platter
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wra g n i d pud
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Best of B r i t is h platter
105
PARTY FOOD
BOWLS ou s
B E E T RO O T H O U M O U S B O W L S
ou m
Makes 6 Takes 15 mins Cost per serve 85p 400g tin chickpeas, drained 2 tbsp tahini ½ lemon, juiced 2 tsp ground cumin 300g steamed beetroot 1 garlic clove, finely chopped 40ml olive oil 20g fresh flat-leaf parsley, chopped, plus extra to serve 1 tbsp pumpkin seeds 250g vegetable crisps, to serve
C & en ck hi l Me
on
Each bowl contains Energy
Fat
Saturates
Sugars
Salt
26g 3g 13g 0.9g 37% 16% 14% 14%
of the reference intake. See page 8. Carbohydrate 29g Protein 8g Fibre 8g
C H I C K E N & S P I N AC H B O W L S Makes 8 Takes 15 mins Cost per serve £1.27 2 x 430g packs ready-to-eat roast chicken drumsticks, meat shredded 10g fresh flat-leaf parsley, chopped 240g pack baby spinach 40g dried cranberries 450g pack carrot and swede mash For the dressing 4 tbsp olive oil 1 tbsp lemon juice 2 tbsp wholegrain mustard
Mix the chicken, parsley, spinach and cranberries in a bowl, and heat the mash to pack instructions. Whisk together the dressing ingredients. Season to taste and toss with the chicken. Divide the mash 106
between 8 small bowls and top with the chicken salad.
&P arm
Each bowl contains Energy
982kJ 235kcal 12%
Fat
Saturates
13g 3g 18% 16%
Sugars
Salt
6g 7%
0.9g 15%
of the reference intake. See page 8. Carbohydrate 11g Protein 19g Fibre 2g 1 of your 5-a-day; source of folate
M E L O N & PA RM A H A M B O W L S Makes 8 Takes 15 mins Cost per serve £1.30 1 honeydew melon, peeled, deseeded and diced into 1cm pieces 12 slices Parma ham, torn 125g pack mozzarella pearls, drained 60g pack wild rocket 30g pack fresh basil, leaves picked For the dressing 4 tbsp olive oil 1 tbsp lemon juice 2 tbsp balsamic vinegar
For more party food recipes, visit tesco.com/realfood
Put the melon in a large bowl with the ham and mozzarella pearls. Whisk together the dressing ingredients until combined; season. Toss the rocket and basil with the melon and pour over the dressing. Divide between 8 small bowls. Each bowl contains Energy
759kJ 182kcal 9%
Fat
Saturates
13g 5g 18% 24%
Sugars
Salt
6g 7%
1.3g 21%
of the reference intake. See page 8. Carbohydrate 6g Protein 11g Fibre 1g 1 of your 5-a-day; high in protein
a ham
RECIPES ALEX HEAD, SOCIAL PANTRY WORDS LUCY JESSOP PHOTOGRAPHY TOBY SCOTT, TOM REGESTER FOOD STYLING JOY SKIPPER, EMMA JANE FROST PROP STYLING JENNY IGGLEDEN, AGATHE GITS
spinach
To make the houmous, blitz all the ingredients except the seeds and crisps with 40ml water in a food processor until smooth. Season, then divide between 6 small bowls. Top with the parsley leaves, sprinkle over the seeds and serve with the vegetable crisps.
1582kJ 380kcal 19%
th o ro t e Be
ADVERTISEMENT PROMOTION
Treat
TIME
Sit ba ck and rela x with these well-earne d Christmas goo dies
FESTIVE FAVOURITE Harveys The Bristol Cream 1ltr, £10*, is a true Christmas winner. Made from a blend of fine Jerez wines, this full-bodied sherry is full of rich yet mellow notes and has a longlasting, velvety finish. Keep in the fridge and when the ‘Harveys’ logo on the label turns blue, it’s the perfect temperature to serve.
Best enjoyed chilled. Serve over ice with slices of orange for a Christmas treat
BERRY NICE PUDDING There’s nothing quite like a warming second course on a frosty winter’s day, and a bowl of Mary Berry Bread & Butter Pudding 495g, £3.50 (71p/100g) – made from her mother’s recipe – is a special dessert to enjoy over the Christmas holidays. Made from brioche and rich double cream custard, sprinkled with spiced currants and sultanas, it’s a delicious treat to relax and cosy up with. Serve it with a jug of warmed custard.
SPREAD THE JOY
**
*
Promotional price 13-30 November 2018 (normal price £12) Promotional price 7-27 November 2018 (normal price £4.30)
LIMITED EDITION
With four limited-edition festive jars of Nutella 750g, £3** (40p/100g) you can spread a little happiness on Christmas morning. Use a cutter to make wholemeal toast slices into stars, allowing one per person. Spread each with 1 tsp of Nutella and serve with fresh fruit.
Alcohol price excludes Scotland
Christmas C o ck tail, anyone? We give some classic holiday drinks a mo dern make over WHITE PORT & TONIC Serves 6 Takes 5 mins Cost per serve £1.15 18 blackberries 300ml white port 600ml tonic water 2 limes, cut into thin slices 6 small mint sprigs
RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING AGATHE GITS
Fill 6 tall glasses with ice and 2 blackberries each, reserving 6 for the garnish. Mix the port and tonic in a jug, stirring well. Divide between the glasses. Garnish each with a blackberry, lime slices and a small sprig of mint.
108
Each serving contains Energy
Fat
Saturates
635kJ 153kcal 8%
0g 0%
0g 0%
Sugars
Salt
21g 0.0g 23% 0%
of the reference intake. See page 8. Carbohydrate 21g Protein 1g Fibre 0g
piece of nonstick baking paper and leave to cool. 3 Meanwhile, combine the orange juice, sherry and Cointreau in a jug. Fill 6 short glasses with ice and divide the mixture between the glasses. Place the cooled brûléed orange slice on top to garnish.
should be left with around 400ml syrup. Once cooled, discard the cinnamon sticks. 2 Fill a large jug or punch bowl with ice. Add the cooled pear syrup, brandy and wine. Stir well to combine. Ladle into 12 wine glasses and garnish with a sprig of rosemary and pear slices.
Each serving contains
Each serving contains
Energy
Fat
Saturates
692kJ 165kcal 8%
0g 0%
0g 0%
Sugars
Salt
19g 0.0g 22% 0%
1 orange 3 tbsp caster sugar 450ml orange juice 300ml medium-dry sherry 90ml Cointreau
1 Slice off and discard the ends of the orange, then cut into 6 x 3.5mm-thick slices. Toss in the sugar to coat both sides fully. 2 Heat a large, nonstick frying pan over a medium-high heat. When hot, add the orange slices. Cook for 2-3 mins each side until darkened and caramelised. Set aside on a
Fat
0g 0%
Saturates
Sugars
Salt
<1g 16g 0.0g 1% 18% 0%
of the reference intake. See page 8. Carbohydrate 19g Protein 1g Fibre 0g
of the reference intake. See page 8. Carbohydrate 17g Protein 1g Fibre 1g
P E A R & B R A N DY P U N C H
G I N G E RB RE A D E G G N O G
Get ahead The pear syrup can be made up to 1 week in advance and stored in an airtight container in the fridge. Serves 12 Takes 20 mins plus cooling Cost per serve £1.53
S H E RRY O R A N G E B RÛ L É E Serves 6 Takes 10 mins plus cooling Cost per serve 96p
Energy
861kJ 206kcal 10%
400ml brandy 2 x 75cl bottles Sauvignon Blanc 12 rosemary sprigs 2 pears, sliced For the pear syrup 600ml pear juice 100g caster sugar 2 tsp mixed spice 2 tsp ground ginger 2 cinnamon sticks 2 tsp vanilla extract
1 Put the pear syrup ingredients and 200ml water in a saucepan over a medium heat, stirring, to dissolve the sugar. Once the sugar has dissolved, bring to the boil, then simmer rapidly for around 15 mins until reduced and slightly thickened. Set aside to cool. It will thicken upon cooling and you
Serves 6 Takes 5 mins Cost per serve £1.45 120ml dark rum 180ml Advocaat 240ml single cream 360ml whole milk 2 tbsp golden syrup 1½ tsp ground ginger, plus extra to garnish 1½ tsp ground cinnamon 6 cinnamon sticks, to garnish
In a large jug, whisk together all the ingredients (except for the cinnamon sticks) until combined. Fill 6 short glasses with ice and divide the drink between them. Garnish with a sprinkling of ground ginger and a cinnamon stick. Each serving contains Energy
1060kJ 254kcal 13%
Fat
Saturates
Sugars
Salt
12g 7g 16g 0.1g 17% 35% 17% 2%
of the reference intake. See page 8. Carbohydrate 16g Protein 5g Fibre 1g
COCKTAILS
White p or t & tonic
Pear & brandy punch
Gingerbread eggnog
Sherr y orange brĂťlĂŠe For more cocktail recipes, visit tesco.com/realfood
109
GET STUCK INTO A £10 MEAL
Our fresh NEW Takeaway range is an instant box office hit, with 6 fully loaded pizzas, garlic and herb dips, delicious doughballs and garlic pizzabread.
LOVE IT. SHARE IT.
NEW YEARâ&#x20AC;&#x2122;S EVE
DINNER FOR TWO Our sp e cial meal will se e out 2018 with a bang
CHAMPAGNE COCK TAILS
K ALE, PE A & FENNEL SAL AD
SPICED BROCCOLI FUSILLI COD & CHORIZO FISH PIES
CHOCOL ATE & OLIVE OIL MOUSSE 111
NEW YEAR’S EVE
Serves 2 Takes 40 mins Cost per serve £3.90 300g new potatoes, halved 1 tbsp olive oil ½ red onion, finely chopped 55g chorizo from a 225g Tesco Finest chorizo ring, finely sliced 2 salad tomatoes, finely chopped 280g pack cod loins, cut into 1-2cm cubes 120ml single cream 1 tbsp lemon juice pinch of saffron 5g flat-leaf parsley leaves, finely chopped 5g Parmesan a few basil leaves, to garnish (optional)
1 Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 10-12 mins until tender. Drain and return to the pan. Season and lightly crush. 2 Meanwhile, heat half the oil in a frying pan over a medium heat
Each serving contains
C H O C O L AT E & OLIVE OIL MOUSSE
4 Add a large spoonful of the egg white to the chocolate mixture and gently fold together, being careful not to overwork the mixture. Add the remaining egg white and gently fold until completely mixed. Divide between 2 glasses and chill for 1 hr to set. 5 Take the mousses out of the fridge 10 mins before serving. Garnish with a pinch of sea salt and the edible gold glitter.
Serves 2 Takes 20 mins plus setting Cost per serve £1.39 100g bar 70% dark chocolate 2 eggs, separated 20g caster sugar 1 tbsp olive oil sea salt gold edible glitter, to decorate
1 Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bowl. Remove the bowl from the pan; set aside for a few mins to cool. 2 Put the egg whites in a mixing bowl with a pinch of sea salt and whisk to soft peaks. 3 Tip the sugar into a separate mixing bowl and add the egg yolks. Whisk until pale and fluffy. Pour in the olive oil, mix well, then stir in the melted chocolate. 112
and add the onion and chorizo. Cook, stirring occasionally, for 5-6 mins until turning golden. Add the tomatoes, mix well and cook, stirring occasionally, for 2-3 mins until the tomatoes start to break down. Add the cod, cream, lemon juice and saffron. Mix well and bring to the boil. Reduce the heat to low and simmer for 3-4 mins, stirring occasionally, for the flavour to develop and the sauce to thicken slightly. Turn off the heat then mix in the parsley. 3 Fill 2 small pie dishes (about 15cm in diameter) with the filling and top with the potatoes. Grate over the cheese and bake for 10-12 mins until the cheese is golden and the filling is bubbling. Garnish with some basil leaves, if you like.
Energy
2299kJ 549kcal 27%
Fat
Saturates
Sugars
Salt
8g 8%
2.0g 34%
30g 13g 43% 66%
C H A M PAG N E C O C K TA I L S Serves 2 Takes 5 mins Cost per serve £3.83 1 tsp caster sugar ½ tsp Angostura bitters 40ml cognac 2 slices of lemon peel, twisted 260ml Champagne
1 Divide the sugar, bitters and cognac between 2 Champagne flutes. Using the handle of a dessert spoon, stir together until the sugar has dissolved. 2 Drop a twist of lemon peel into each glass and top up with Champagne to serve. Each serving contains Energy
Fat
Saturates
Sugars
Salt
626kJ 151kcal 8%
0g 0%
0g 0%
4g 4%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 4g Protein 0g Fibre 0g
of the reference intake. See page 8. Carbohydrate 31g Protein 41g Fibre 4g
Each serving contains Energy
1917kJ 462kcal 23%
Fat
Saturates
Sugars
Salt
33g 15g 26g 1.2g 47% 74% 28% 20%
of the reference intake. See page 8. Carbohydrate 29g Protein 11g Fibre 5g
For more delicious meal inspiration, visit tesco.com/realfood
K ALE, PEA & F E NNE L S AL AD Serves 2 Takes 10 mins Cost per serve 84p 100g frozen peas 30g curly kale, large stalks removed 1 fennel bulb, very thinly sliced 1 tbsp olive oil ½ lemon, zested and juiced
1 Add the peas to a pan of boiling water. Bring back to the boil, add the kale and cook for 1 min until just wilted. Drain, refresh under cold water, then drain again. 2 Transfer to a bowl with the fennel, oil, lemon zest and juice, and some salt. Toss together to serve. Each serving contains Energy
Fat
Saturates
Sugars
Salt
433kJ 104kcal 5%
6g 9%
1g 5%
2g 2%
0.6g 9%
of the reference intake. See page 8. Carbohydrate 8g Protein 4g Fibre 3g Source of vitamin C; source of folate
RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
C O D & C H O RI Z O FISH PIES
UK/LI/18-11258
Winter wonders
Stuck in Christmas limb o? Jamie’s got you sor te d with great re cip es to cook and eat around the festivities
HEALTHIER SWAP ‘Low-salt soy sauce is an easy way to cut the sodium without compromising on flavour.’
S P E E DY S I N G A P O R E - S T Y L E NOODLES W i th b e e f & p raw n s Stir-frying is such a fresh, energetic, tasty way to cook, but the key to a really sizzling, crunchy one is to have all your ingredients lined up and ready to go, and to make sure your pan is screaming hot. Cram too much in and it’ll steam and boil, so I like to cook a maximum of two portions at a time and keep it moving. Here, an extra dusting of curry powder is the secret to a banging dish! Serves 4 Takes 20 mins Cost per serve £1.93 30g unsalted peanuts 225g rice noodles 1 onion 2 cloves of garlic ½ a green or white cabbage olive oil 1 heaped tsp curry powder, plus extra to taste 150g quality lean minced beef 150g frozen peeled cooked prawns 1 tbsp sweet chilli sauce 200g frozen peas 2 large free-range eggs 1 lime low-salt soy sauce
1 Toast the peanuts in a large non-stick frying pan or wok on a medium heat
114
until golden, then roughly bash in a pestle and mortar and set aside. 2 Cook the noodles according to the packet instructions, then drain. 3 Peel and finely slice the onion and garlic. Coarsely grate the cabbage. 4 Place the pan back on a high heat with 1 tbsp of olive oil. Add the onions and garlic, and fry for 5 mins, or until softened, tossing regularly. 5 Add the curry powder and beef, breaking it up with a wooden spoon as you go, and fry for 3 mins, or until golden, gnarly and cooked through. 6 Throw in the prawns, add the chilli sauce, then toss and cook for another 3-4 mins, or until sticky. Add the noodles and peas, and toss again. 7 Push everything to one side of the pan and crack the eggs into the gap – stir them around so they start to scramble and cook. 8 Finely grate in the lime zest and squeeze over the juice, then toss everything together. Taste and season to perfection with 1-2 tbsp of soy sauce and an extra dusting of curry powder, to taste, then scatter over the crushed peanuts. Delicious served with sliced fresh red chilli and a good drizzle of chilli sauce. Each serving contains Energy
2170kJ 519kcal 26%
Fat
Saturates
Sugars
Salt
17.8g 4.2g 10.2g 1.2g 25% 21% 11% 20%
of the reference intake. See page 8. Carbohydrate 61.8g; Protein 27.1g; Fibre 7.1g High in protein, which supports the maintenance of muscle mass
JAMIE OLIVER
HEALTHIER SWAP
Prices correct at the time of going to press
‘Mushroom pastas are often loaded with cream, but this one uses Parmesan and starchy pasta cooking water to create a similarly indulgent, saucy vibe with less fat.’
Sweet leek & mushro om wholewheat spaghetti re c i p e o n p1 1 6
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SW E E T L E E K & M U S H RO O M W H O L E W H E AT S PAG H E T T I With crispy, herby breadcrumbs It’s amazing what you can create with just a few humble ingredients. This comforting combo of slowcooked, sweet leeks and wafer-thin mushrooms with loads of garlic and a little Parmesan is truly delicious. I’ve bolted on some crispy herby breadcrumbs, known as pangritata in Italy, which not only add texture, but also use up bread that would otherwise have been thrown away. Serves 4 Takes 45 mins Cost per serve 85p 100g leftover stale bread 4 sprigs of fresh rosemary olive oil 2 medium leeks 4 cloves of garlic 300g dried wholewheat spaghetti 40g Parmesan cheese 1 lemon 200g closed-cup mushrooms optional: extra virgin olive oil
1 Tear the bread into rough chunks and whizz in a food processor to fine crumbs. 2 Pick half the rosemary leaves into a large non-stick frying pan on a medium heat with 1 tbsp of olive oil. When it starts to sizzle, add the breadcrumbs and fry for 5 mins, or until golden and crisp, stirring regularly. Tip into a small bowl. 3 Trim, wash and halve the leeks, then finely slice. Peel and finely slice the garlic. 4 Place the pan back on a medium heat with 1 tbsp of olive oil. Add the leeks and garlic, pick in the remaining rosemary leaves and season with a little sea salt and black pepper. Add a good splash of water, mix well, then cover and leave to tick away for 30 mins, or until soft and sweet, stirring occasionally and adding a splash more water, if needed. 5 Cook the pasta in a large pan of boiling salted water according to the packet instructions. 6 Meanwhile, grate the Parmesan and finely zest the lemon. Finely slice the mushrooms and stir into the leek mixture. For a creamier texture, blitz half the mixture. 116
7 Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, add a good squeeze of lemon juice, toss in most of the Parmesan, then check the seasoning and loosen with an extra splash of cooking water, if needed. 8 Sprinkle over the crispy breadcrumbs, lemon zest and remaining Parmesan, then finish with a drizzle of extra virgin olive oil, if you like. Each serving contains Energy
1882kJ 445kcal 22%
Fat
Saturates
Sugars
Salt
14.1g 3.5g 5.5g 0.8g 20% 18% 6% 13%
of the reference intake. See page 8. Carbohydrate 65.5g; Protein 18.3g; Fibre 7.4g Source of vitamin B1, which supports normal energy-yielding metabolism
ROASTED ROOT VEGETABLE BALTI With cauliflower & onions After all that rich festive eating, my taste buds are often left crying out for a bit of spice. This oven curry is all about creating amazing texture with minimal fuss: roast chunky veg until golden and gnarly, mash half with lemon and yogurt, then throw it all back together for something a little different. A healthier veggie dish that’s delicious too! Serves 6 Takes 1 hr 20 mins Cost per serve £1.02 3 carrots 1 butternut squash 1 cauliflower 2 onions 1 bunch of fresh coriander (30g) 2 tbsp Patak’s balti curry paste 2 tbsp tomato purée olive oil 300g brown basmati rice 4 Patak’s cook-at-home (microwavable) plain poppadoms 1 lemon 100g natural yogurt, plus extra to serve
1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the carrots, scrub and carefully halve the butternut squash, scoop out the seeds, then cut both into 3cm chunks. 2 Click off and discard the tatty outer leaves from the cauliflower, then break into florets and roughly chop the stem.
3 Peel the onions and cut into wedges. Roughly chop the coriander leaves, finely chop the coriander stalks. 4 Split the veg, coriander stalks, curry paste and tomato purée between 2 large, shallow, flameproof roasting trays, drizzle each tray with ½ tbsp of oil, and toss to coat. Season with a pinch of sea salt and black pepper, then roast for 1 hr, or until golden, tossing halfway. 5 After 30 mins, cook the rice in a pan of boiling salted water according to the packet instructions, then drain and keep warm until needed. 6 Remove one tray of veg from the oven and pop on the hob over a medium heat. Pour in 250ml of boiling water, then roughly mash with a potato masher and leave to simmer for a few mins or until thickened. Remove from the heat. 7 Cook the poppadoms in the microwave according to the packet instructions, then break into pieces. 8 Remove the second tray of veg from the oven and spoon into the mashed veg. Put the empty pan on the hob and deglaze with 200ml water, scraping up all the gnarly bits from the bottom, then add to the curry and toss to combine. 9 Finely grate the lemon zest and set aside, then squeeze the juice into the curry. 10 Stir through half the yogurt and season to taste. Plate up with the rice, then top with a dollop of yogurt, a sprinkling of lemon zest and the coriander leaves. Serve with the poppadoms – try one crumbled over your curry for added texture and crunch. Delicious! Each serving contains Energy
1644kJ 387kcal 19%
Fat
Saturates
Sugars
Salt
6.4g 1.1g 19.2g 1.1g 9% 6% 21% 18%
of the reference intake. See page 8. Carbohydrate 75.1g; Protein 12.1g; Fibre 9.3g Source of vitamin C, which supports the normal function of the immune system
JAMIE OLIVER
HEALTHIER SWAP ‘Better for you than a takeaway, my meat-free curry counts as 3 of your 5-a-day and does away with excess oil and cream by mashing half to create a saucy vibe with unbeatable flavour.’
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Text WARBURTONS2, your full name & postcode to 60110 by 11.59pm 25.12.18 texts charged at your standard rate
JAMIE OLIVER
WA RM S P RO U T & S P I N AC H S A L A D With oranges & hazelnuts There’s a lot of love for interesting salads these days, which makes me very happy. This recipe makes the most of those misunderstood seasonal brassicas – Brussels sprouts – by shredding them, then lightly frying with a little bacon, before tossing with oranges, hazelnuts and crunchy wholemeal croutons. It’s a world away from the boiled cabbage treatment your nan used to give ’em, and ensures they stay nutty and delicious. What’s not to love? Serves 4 Takes 25 mins Cost per serve £1.33
RECIPES JAMIE OLIVER RECIPE PHOTOGRAPHY © 2018 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER DAN JONES JAMIE PHOTOGRAPHY © 2018 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER MATT RUSSELL FOOD STYLING JODENE JORDAN
30g blanched hazelnuts 2 oranges 300g Brussels sprouts olive oil 4 rashers of higher-welfare smoked streaky bacon
150g quality wholemeal seeded bread good-quality thick balsamic vinegar 130g baby leaf spinach extra virgin olive oil
1 Toast the hazelnuts in a large non-stick frying pan over a medium heat until golden, then roughly bash in a pestle and mortar. Set aside. 2 Finely zest 1 orange and set it aside for later. Top and tail both oranges, cut away the peel, then finely slice into rounds (removing any pips), reserving any juice. 3 Wash and trim the Brussels sprouts, discard any tatty outer leaves, then finely slice with good knife skills or in a food processor. 4 Place a large frying pan over a medium heat with 1 tbsp of oil. Roughly chop the bacon, add to the pan and fry for 2 mins, or until golden and crispy.
5 Roughly chop the bread into 2cm chunks, toss with the bacon and fry for a further 10 mins, or until golden, tossing regularly. 6 Add your sprouts with 1 tbsp of balsamic vinegar and toss for 2 mins until combined and warmed through. 7 Tip onto a serving platter, scatter over the spinach leaves, oranges and any reserved juice, then toss together. Sprinkle over the orange zest and hazelnuts, finish with a drizzle of balsamic and extra virgin olive oil, and tuck right in. Each serving contains Energy
1293kJ 310kcal 16%
Fat
Saturates
Sugars
Salt
15.7g 2.3g 15.6g 0.8g 22% 12% 17% 13%
of the reference intake. See page 8. Carbohydrate 31g; Protein 11g; Fibre 3.8g High in folate, which supports the reduction of tiredness and fatigue
HEALTHIER SWAP ‘Make your own croutons with wholemeal seeded bread.’
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Outlaws For Life
OUT NOW
Rockstar Games, Inc. © 2005-2018. Rockstar Games, Red Dead Redemption, and r are marks/logos/copyrights of Take-Two Interactive. “2”, “PlayStation” and “¯” are registered trademarks or trademarks of Sony Interactive Entertainment Inc. All other marks and trademarks are properties of their respective owners. All other marks and trademarks are properties of their respective owners. All rights reserved.
FUSS-FREE MEALS
Roasted harissa chicken traybake
Serves 4 Cost per serve £2.07
Preheat the oven to gas 6, 200°C, fan 180°C. Put 500g frozen Spicy Potato Wedges and a 280g pack Chef’s Medley vegetables on a large baking tray. Toss a 600g pack Skinless and Boneless Chicken Thigh Fillets with 2 tbsp Harissa Paste and nestle in between the vegetables. Drizzle everything with ½ tbsp olive oil and season lightly. Bake for 45 mins, tossing once halfway through. Stir through a 130g pack Baby Spinach to wilt slightly, then serve. Each serving contains Energy
1958kJ 467kcal 23%
5
Fat
Saturates
21g 5g 30% 24%
Sugars
Salt
4g 4%
1.5g 24%
of the reference intake. See page 8. Carbohydrate 32g Protein 33g Fibre 8g
ingredient G reat ideas for easy midwe ek dinners
*Packaging subject to change
Cheat’s Thai green prawn & aubergine curry Heat 1 tbsp olive oil in a large, nonstick frying pan over a high heat. Add 200g Frozen Sliced Chargrilled Aubergine and fry for 3-4 mins each side until soft and golden. Remove from the pan and cut into bite-sized chunks. Slice the chilli and spring onions from a 220g pack Stir-Fry Medley and halve the corn and broccoli lengthways. Fry the chilli and spring onions for 1 min over a medium-high heat, then add the other veg; stir-fry for 5 mins. Add a 320g jar Green Thai Curry Cooking Sauce* to the pan with 100ml water and the aubergine. Bring to the boil, then reduce the heat and simmer for 5 mins, adding a 150g pack Tesco Finest Jumbo King Prawns for the final 3 mins. Serve with 2 x 250g pots Jasmine Rice, heated to pack instructions. Each serving contains Energy
1386kJ 330kcal 17%
Fat
Saturates
9g 5g 12% 24%
Sugars
Salt
8g 8%
0.8g 13%
Serves 4 Cost per serve £2.49
of the reference intake. See page 8. Carbohydrate 47g Protein 13g Fibre 6g 1 of your 5-a-day; source of protein
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FUSS-FREE MEALS
Mexican-style Monterey Jack BBQ bean burgers Cook 2 x 280g packs Monterey Jack BBQ Bean Burgers to pack instructions. Meanwhile, toast 4 halved Large White Baps. Separate the leaves of 1 Little Gem Lettuce. Spread soured cream from a 210g pack Mini Tex Mex Dips onto the bottom of each bun. Top with the lettuce, followed by a bean burger. Spread the guacamole on top, then the tomato salsa. Add 1 heaped tbsp Sliced Green Jalapeños* to each burger and an extra spoonful of soured cream, if you like. Top with the bun lid.
Serves 4 Cost per serve £1.42
Each serving contains Energy
2842kJ 677kcal 34%
Fat
Saturates
Sugars
Salt
25g 4g 14g 2.7g 36% 22% 15% 45%
Artichoke & goat’s cheese tart Preheat the oven to gas 7, 220°C, fan 200°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry and place, still on its paper, on a baking sheet. Use a sharp knife to score a border 2cm from the edges, and prick the pastry inside the border all over with a fork. Bake for 20 mins. If the centre of the pastry puffs up, gently press it down with the back of a spoon. Spread with 5 tbsp Red Pesto and top with a drained 285g jar Artichoke Antipasti*. Dot over 75g Soft Goat’s Cheese, then return to the oven for 5 mins until the cheese softens. Top with a little Wild Rocket, then cut into 6 wedges. Toss the remaining rocket with a drizzle of olive oil and some seasoning, and serve with the tart. Each serving contains Energy
1515kJ 363kcal 18%
Fat
Saturates
21g 8g 30% 40%
Sugars
Salt
3g 4%
1.2g 20%
of the reference intake. See page 8. Carbohydrate 34g Protein 8g Fibre 3g
Serves 6 Cost per serve 82p 122
Brilliantly simple For more quick, easy recipes and videos, visit tes.co/5ingredient
RECIPES JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING AGATHE GITS *Packaging subject to change
of the reference intake. See page 8. Carbohydrate 89g Protein 18g Fibre 11g
LEFTOVERS
USE IT ALL We’re on a mission to help you make p ea ce with your lef tovers, and Christmas is no exception
T
ucking in to Christmas dinner is one of the best moments of the big day. But once the meal has been served and the presents unwrapped, you’ll often have more food left over than you know what to do with. In Britain, 7.1 million tonnes of food are thrown away every year and almost 70% of this could still have been eaten*. By reducing the amount you chuck out during the festive season, you’ll help the environment and save on your food bill. Find out how to use up all the best bits with our tips and tricks.
TURKEY
Leftover turkey is inevitable, and you’ll want some for that Boxing Day sarnie! But to avoid a fridge full of leftovers, use our guide on p59 to work out the size and joint you need. If you’re going away straight after Christmas, opt for a turkey that’s just big enough to feed everyone on the day.
STORE IT RIGHT
Carve any remaining turkey off the carcass and transfer to an airtight container. You’re more likely to eat it if it’s already prepared and ready to throw into soups and stuff into sarnies.
*
WRAP
**
British Turkey Information Service
GOOD AS NEW
If your bird has dried out, transfer carved turkey to a baking dish and pour over stock or thinned gravy until it reaches halfway up the meat. Cover with foil and bake for 10 mins or until piping hot.
MAKE FRIENDS WITH THE FREEZER
All turkeyed out? Put leftover cooked meat in sealed freezer bags, then label, date and freeze for up to 3 months. Defrost in the fridge and eat within 24 hours.
of families in Britain will serve up turkey for their Christmas meal** 125
Help take back control of your digestive health this Christmas.
Imodium® Instants can provide relief from diarrhoea in less than one hour.
Imodium® Instant Melts: Contains loperamide. Always read the label. Imodium® Original 2 mg Capsules: Contains loperamide. Always read the label.
UK/IM/18-12465
LEFTOVERS
COOKâ&#x20AC;&#x2122;S TIP Find the recipe for the classic mince pies pictured at tes.co/ mincepierecipe.
MINCE PIES
GOOD AS NEW
STORE IT RIGHT
MAKE FRIENDS WITH THE FREEZER
These festive staples are hard to refuse, but there are almost always a few left over at the end of December. Whether you make your own or buy them, read on for how to help your pies go further and last longer.
Check the dates on shop-bought mince pies before you stock up. Both homemade and purchased mince pies should be stored in an airtight container in a cool place, to keep the pastry crisp.
Heating leftover mince pies in the oven will help to soften slightly stale pastry. Sprinkle with a few drops of water before warming in a low oven for a few minutes.
Homemade pies can be frozen before or after baking: layer in freezer-safe boxes between sheets of nonstick baking paper. Defrost on a wire rack at room temperature. 127
LEFTOVERS
CHEESE
It’s easy to get overexcited when you’re planning the festive cheeseboard and end up with more than you really need. Stick to five: a mature Cheddar, a blue cheese, a Camembert or Brie, and a couple of other favourites will fit the bill nicely.
STORE IT RIGHT
Wrap leftover cheese in baking paper (clingfilm will make it sweat) and store in the vegetable
drawer of the fridge, inside an airtight container to avoid Stilton-scented carrots.
MAKE FRIENDS WITH THE FREEZER
More cheese than you can eat? Hard cheeses can be cut into portions, grated or sliced, then wrapped and frozen for up to 6 months. Freezing will make cheese more crumbly, so once thawed it’s best used in cooking.
USE THEM UP TURKEY FOR BREAST MEAT
VIETNAMESE TURKEY SALAD Whisk lime zest and juice, soy sauce, fish sauce and a pinch of sugar with chopped chilli and ginger. Toss with finely shredded veg and turkey, blanched beansprouts, cooked rice noodles and fresh coriander and mint leaves.
FOR LEG MEAT
TURKEY & TARRAGON POT PIE Mix shredded turkey with chopped ham, softened onion, peas and crème fraîche. Stir in chopped tarragon, spoon into a pie dish and top with puff pastry. Brush with beaten egg and bake until bubbling.
AFFOGATO Fold crumbled mince pies and a splash of brandy or sherry into slightly softened ice cream and refreeze. Scoop into glasses and pour over a shot of espresso. ROCKY ROAD Melt milk or dark chocolate with a little butter and golden syrup. Leave to cool slightly, then fold in crumbled mince pies, orange zest, marshmallows and chopped toasted pecans. Tip into a lined brownie tin and chill until set.
CHEESE FOR HARD CHEESE
CHEESE STRAWS Brush ready-rolled puff pastry with beaten egg; sprinkle with grated Cheddar (or any hard cheese), poppy seeds and finely chopped rosemary. Cut into strips, twist and bake until golden.
FOR BLUE CHEESE
slices of cheese are thrown away every day in the UK* 128
CREAMY DRESSING Blitz blue cheese in a food processor with soured cream, a splash white wine vinegar, olive oil and a little Dijon mustard; season. Drizzle over winter salads.
WORDS LUCY JESSOP, BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR *Love Food Hate Waste
MINCE PIES
S STAY FOR H FRES KS
EE D 3UW ENE NOP
*
Whatever Christmas mishaps await, running out of fresh milk won’t be one of them.
*Stays fresh for 7 days opened, and 21 days unopened. Drink before ‘use by’ date. Cravendale uses ceramic filters to remove more of the bacteria that turns milk sour so it’s fresher, purer and tastier for longer. Calcium is needed for the maintenance of normal bones.
Your award-winning 24-page food magazine Only with The Guardian newspaper every Saturday
Recipes from the UK’s leading cooks every week in Feast Yotam Ottolenghi Pioneering chef and food writer Anna Jones The vegetarian modern cook Felicity Cloake Cookery masterclasses Meera Sodha The new vegan Thomasina Miers Quick suppers Liam Charles Bake Off’s star baker Grace Dent Our unmissable restaurant critic
FOOD COLLECTION
Every can helps Make a difference this Christmas wi th th e Te s c o Fo o d C oll e c tio n HOW YOU CAN HELP
Look out for collections in all Tesco stores – from 26 November in Express stores (29 November in larger stores) until 1 December. During the collection, you’ll find lists in store of grocery items that are needed most – from teabags, pasta sauces and fruit juices to tinned soup, fish and vegetables. Simply shop, pay, then drop off items at the collection point. Sue Sibany-King runs the Slough foodbank, and knows the difference donations make. She told us: ‘Very often people haven’t eaten properly for a while. If you are hungry, you can’t think about anything else except feeding yourself and your family.’ Lindsay Boswell, FareShare CEO, said: ‘If you’re heading down to your local Tesco, please do remember to donate. For charities doing their best to feed some of the most vulnerable over the Christmas period, these donations make a huge difference.’
20%
The amount Tesco tops up customer donations, helping to feed even more people and contributing to vital running costs, such as transport, heating and lighting.
33
million The number of meals the in-store Christmas Food Collection drives have helped to provide since 2012.
WORDS BRYONY BOWIE ILLUSTRATION FREDDIE STEWART
F
or most of us, Christmas is a time of plenty – seeing family, cosying up on the sofa, and indulging in one more mince pie – but there are a growing number of people in the UK who are in desperate need of support. This year, Tesco is again joining forces with FareShare and The Trussell Trust to help people who need it most this Christmas. Trussell Trust foodbanks provide support and food packages for people in crisis, while FareShare redistributes food to charities and community groups, such as homeless shelters and domestic violence refuges. Since Tesco opened its first permanent collection point in 2013, more than 49 million meals have been donated.
NOT JUST FOR CHRISTMAS Tesco also has 540 permanent collection points in larger stores across the UK, so you can make donations throughout the year.
131
SANEX DERMO MICELLAR CLEANSING GELS FOR FACE & BODY
Formulated to capture impurities while maintaining your skinâ&#x20AC;&#x2122;s natural barrier. Leaving it purified, hydrated & naturally protected. Colgate-Palmolive (UK) Ltd; Data on file. Study conducted on 50 subjects (Jan.2013) & 25 subjects (Dec.2013)
Only at
Keeps skin healthy
LIVING Home
Beauty
Wellbeing
Make it magical
ALL LIT UP Want to make a statement this Christmas? A striking Light-up LED Wooden Tree, £14 or Light-up LED Wooden Star, £14, is perfect if you don’t have room for a tree.
PHOTOGRAPHY ALEX EDWARDS PROP STYLING SAM DUFFY
• Save money a nd have a great Christmas! • Simple and st ylish craf ts • G orge ous gif ts for ever yone
133
Countdown to
CH R I S T MA S G et prepp e d and rea dy for the big day with the b est festive events and a c tivities for the whole family 6 WEEKS TO GO Set your Christmas budget now
NOV V
GRAB A BARGAIN Black Friday and Cyber Monday are chances to save cash. The trick? Research. MoneySavingExpert. com does a great round-up and analysis of specials, so you know exactly what you’re saving.
Take stock of your decorations Ahead of the beginning of Advent, haul out your Christmas decs and figure out if you need to buy any new ones. Then detangle your fairy lights and see if any bulbs or batteries need to be replaced.
Celebrate Christmases past From an Edwardian Christmas, complete with 18ft tree at Polesden Lacey in Dorking, to Agatha Christie’s 1950s Christmas at Greenway in Devon, experience Christmas through the ages across the country. The National Trust* has a whole host of special events including cooking demonstrations, Christmas markets, live music and film screenings on from late November until the New Year. Entrance fees apply.
*
nationaltrust.org.uk/lists/experience-a-historic-christmas
If you haven’t already, now’s the time to set your budget. Doing so now will help you avoid costly decisions when you’re under pressure. See p190 for ideas on how to stick to your budget. If you pool finances with family and friends for gifts or the Christmas meal, Splitwise (splitwise.com) will allow you to share bills and IOUs, and take the hassle out of splitting expenses.
2 3
4 WEEKS TO GO
134
GET READY
0 1 DEC
DECK THE HALLS As 1 December falls on a Saturday, it’s a great weekend to put up your Christmas tree. If you’re buying a real tree, a Nordmann Fir shouldn’t drop its needles before the big day.
3 WEEKS TO GO Take a snow day If you want to guarantee a white Christmas experience, head to the Snow Centre in Hemel Hempstead to visit Santa’s grotto throughout December. On Christmas Eve you can even go sledging! See thesnowcentre. com/snow-fun/christmas for more info. There are also indoor ski slopes in Milton Keynes, Manchester and Glasgow, all with their own Christmas events.
Experience a Christmas classic live Live music at Christmas is always a winner. Watch The Snowman to the tunes of a live orchestra – there are 40 screenings taking place in breathtaking cathedrals and iconic venues across the UK. Check carrotproductions.com/ the-snowman to find one near you. If comedy is more your thing, on 22 December the Royal Albert Hall is screening the holiday favourite Home Alone, with John Williams’ magical music score brought to life with an orchestra and choir. For ticket info visit royalalberthall.com/ tickets/events/2018/homealone-in-concert.
2 WEEKS TO GO Go on a festive sightseeing hunt If your neighbours go all out with Christmas lights and decorations, this is a fun outing for the whole family. Layer up, fill a flask with hot chocolate and take a walk through your neighbourhood with a list of festive characters to spot. Santa, reindeer, angels, stars, Christmas trees and nativity scenes are all fair game – but to be safe, you may want to scout out what’s in the area before sending your kids on a wild goose chase! If your neighbourhood isn’t decked out, your local high street or shopping mall should be – and you can sneak in some Christmas shopping while you’re at it.
Host a cookie swap A tradition from across the pond, the Christmas cookie swap is both a social event and gift exchange: invite a group of friends round and ask them each to bake and bring two dozen biscuits. At the swap, everyone gets to sample the goods and take a selection away with them to enjoy throughout the holidays – a sociable and cost-effective alternative to a regular gift exchange. Want to make it child friendly? Bake gingerbread shapes and set up a fun and festive decoration station with royal icing, cloves and silver balls, so the kids can get involved too. Try our great recipe at tes.co/gingerbreaddough. 135
GET READY
1 8 DEC
DON’T MISS THE POST It’s the last day to send 2nd class post. For 1st class, you have until 20 December; after that, only Royal Mail Tracked 24 or Special Delivery Guaranteed will get cards delivered in time. Check royalmail.com/ greetings for details.
10 DAYS TO GO Make your last orders Don’t forget, 15 December is the last date you can order your fresh turkey in store. For more details on ordering Festive Foods online or over the phone, see p81. You may be waiting until closer to the time to do your big grocery shop, but now’s a good time to get in any non-perishables you need. Stock up on drinks, nibbles, cleaning products and spare gifts, such as boxes of chocolates. Remember to check if any of your children’s presents need batteries.
4 DAYS TO GO Feed the birds
3 DAYS TO GO Start menu prepping We’re fortunate to have a whole weekend before Christmas to prepare this year, so spend some time in the kitchen and get ahead for the big day. Brandy butter will keep in the fridge for 3-4 days, and we have a host of dessert options (p75) you can freeze and forget about until serving time. For more get-ahead cooking tips, turn to p64. Find more ideas at tes.co/countdowntochristmas.
1 DAY TO GO Give Santa a helping hand
*
If you don’t have a fireplace or chimney, how will Father Christmas get in to leave his gifts under the tree? Leave him a magic key to let himself in while everyone is sleeping. To make sure Rudolph and friends find their way, leave out a trail of reindeer food for them to follow to your front door: combine edible glitter with some oats to add some sparkle to your doorstep.
WORDS REBECCA DODD PHOTOGRAPHY GETTY, TESCO ARCHIVE rspb.org.uk/birds-and-wildlife/advice/how-you-can-help-birds
Winter solstice (the shortest day) is on 21 December and is a good time to remember that birds and other wildlife may struggle to find food during the colder months. Let the kids have fun ‘decorating’ rice cakes with melted lard and bird seed, then bundle everyone up to adorn some outdoor trees with your ‘ornaments’. Don’t limit this to one day, though – birds benefit from regular top-ups when food is scarce, and according to the RSPB*, once you establish a feeding routine, birds can become used to it and may start to visit your garden especially.
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ANSWERS 1) Queen Victoria. She was married to Prince Albert, who came from Germany, where having trees in your home at Christmas was very popular.
ILLUSTRATION FELICITY FRENCH
2) Mistletoe has long been associated with fertility and vitality, from Celtic times, through the Middle Ages, and finally became a festive fixture in the 18th century.
In the familiar song The 12 Days of Christmas, how many presents are given in total?
3) KFC. Thanks to clever marketing, fried chicken is now synonymous with Christmas for many Japanese people – more than 3.5 million Japanese families tuck into the fast food over the Christmas period according to the BBC.
Sir Henry Cole invented which British Christmas tradition in 1843? Boxing Day is so named because: A) People traditionally opened their Christmas boxes on 26 December. B) People would donate money to the needy in church alms boxes. C) Servants and errand boys would receive a Christmas box from their employers with small gifts and money as a thank-you for their service.
4) 1847. Tom Smith of London created the cracker as a way to sell his bonbon sweets (crackers are still referred to as bon-bons in parts of Australia). 5) Twelve – one for each of the 12 days of Christmas. But the average Brit now eats 27 mince pies over the festive period! 6) Most people ate goose – sometimes beef or rabbit. It’s thought turkeys were first brought to the UK in 1526, but roast turkey only became a popular and affordable choice for households in the 1950s. 7) White Christmas wins with around 50 million copies sold to date.
Which Christmas single has sold the most copies to date worldwide: Do They Know It’s Christmas? by Band Aid, White Christmas by Bing Crosby or Last Christmas by Wham?
8) Trick question! There is no definitive answer. B and C are both factually correct, but A is not wrong either.
When was the Christmas cracker invented – 1747, 1847 or 1907?
9) The Christmas card. The first design sold for one shilling (a lot in those days). Cole also helped to introduce the Penny Post in 1840, enabling ordinary people to send mail, a service previously only affordable for the rich.
What do some Japanese families tuck into on 25 December?
10) 364. Partridge in a pear tree: 1 × 12 = 12; turtle doves: 2 × 11 = 22; French hens: 3 × 10 = 30; calling birds: 4 × 9 = 36; golden rings: 5 × 8 = 40; geese a-laying: 6 × 7 = 42; swans a-swimming: 7 × 6 = 42; maids a-milking: 8 × 5 = 40; ladies dancing: 9 × 4 = 36; lords a-leaping: 10 × 3 = 30; pipers piping: 11 × 2 = 22; drummers drumming: 12 × 1 = 12.
What was the traditional festive meat before turkey? According to tradition, how many mince pies are you supposed to eat over Christmas to bring good luck? Which festive plant was once believed to aid fertility? Which member of the Royal Family made Christmas trees a popular tradition in the UK?
Test your festive knowledge
QUIZ TIME FAMILY FUN
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Dress to impress St yle homema de displays with shop-b ought de corations for a look thatâ&#x20AC;&#x2122;s b oth rustic and chic
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Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis
CRAFTS
E U C A LY P T U S W RE AT H You will need Long strands of eucalyptus; green florists’ wire; battery-operated fairy lights; baubles; ribbon
1 Start by twisting 2 or 3 eucalyptus stems together. If they unwind, you can secure them with wire at the end. Make a circular wreath shape by putting the ends together, as if you were tying them in a knot. Twist the ends around each other until they stay in place, then secure with wire. 2 Wrap more stems around the wreath until you have the desired thickness – we used 15 stems. Continue to secure the ends so they don’t ping undone or stick out. 3 Wrap the fairy lights loosely around the wreath, securing the battery pack behind the top of the wreath. 4 Tie baubles to the wreath with florists’ wire and finish by tying ribbon around the top and creating a loop for hanging. Make a bow with the ribbon and attach it to the front of the wreath.
TOP TIP Don’t worry if the wire ends don’t meet perfectly. You can hide the join behind the foliage.
Light Up Stephanotis Hoop, £15
Never leave burning candles unattended and switch off fairy lights if leaving unattended for a length of time
MISTLETOE CANDLE BOT TLES You will need Clear bottles (wide at the base with a narrower opening); mistletoe stems; candles (to fit in the opening of the bottles); twine; glue
1 Clean the bottles, removing any labels, and allow to dry thoroughly. Dishwashers are very good for this. 2 Put a stem of mistletoe inside each bottle, then put candles in the top. 3 Wrap twine around the neck of the bottle and secure with glue. W I RE S TA R D E C O R AT I O N S You will need Length of thick wire (available from DIY shops); 2 pairs of pliers; twine; foliage
1 Draw a star template onto paper. 2 Using the template as your guide, measure where the first bend needs to be in the wire, then grip that area with the 2 pliers and bend until it matches the template. Continue until you have a five-pointed star. Use twine to create a hanging loop at the top. 3 Add bunches of foliage to the star with twine, then hang.
Decorations, lanterns, candles and cards (from £1.50), from a selection in store
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Red Robin Planter, ÂŁ7
TOP TIP Make the initial really large or add more than one to make it stand out.
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CRAFTS
P E RS O N A L I S E D S A N TA S AC K You will need Hessian fabric; thread; needle or sewing machine; fabric in different colours; Heat n Bond iron-on adhesive; pins; ribbon
Winter Tree Duvet Set Single, £20
1 Cut out 2 rectangles (about 60 x 80cm) in the hessian fabric. 2 Sew a zigzag stitch around the edges to prevent it fraying. 3 Cut out the recipient’s initial in a contrasting fabric. Use Heat n Bond to stick the letter in place in the centre of 1 piece of hessian and use blanket or zigzag stitch to edge the letter. 4 Pin the 2 pieces of hessian together, with the letter on the inside, and sew a straight stitch all the way around the 2 sides and base. Start sewing 10cm from the top – this gap will become the channel to thread the ribbon through. 5 To make the channel fold, pin the top edges down on each side and sew 5cm from the top. Thread ribbon through both channels and tie together. Pull to close the sack. F E LT S TA RS You will need Star templates in different
sizes (we used 5 different sizes); felt (in various colours); pins; thread; needle or a sewing machine to add stitched detail; sticky tack 1 Draw the star templates on paper and cut them out. 2 Double-up layers of felt, then pin the templates in place and cut out star shapes. Repeat until you have lots of stars in lots of colours and sizes. 3 Layer-up 2 or 3 stars in different sizes, so the smallest is on top. Pin together, then sew lines across the stars, leaving the points of the stars loose and unsewn. This will give a 3D effect. 4 Tack the stars to the wall above a bed to create a starburst.
STITCHES S
TOP TIP Decorations (from £2.50), gift wrap and soft toys, from a selection in store
Vary how the stars are layered up as well as the sewing styles to create different effects.
This is a great craft to do with c older children o – they can help sew the stars together.
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In partnership with *Help us raise £100,000 for Battersea Dogs & Cats Home (Registered charity no. 206394). 15p from every pack of the Mars Pet Christmas gift range (inc. Sheba Selection Tin 808g, Cesar Selection Tin 1075g, Dreamies Gift Box 300g, Pedigree Gift Box 472g, Dreamies Stocking 130g, Pedigree Stocking 377g, Whiskas Stocking 165g, Jumbone Turkey large 210g, Jumbone Turkey Medium 200g, Turkey Schmaclos 86g) will be given to Battersea at participating Tesco stores and online at Tesco.com when purchased between 07.11.18 – 24.12.18 inclusive. Of this 15p per pack, Mars Petcare and Tesco will each contribute 7.5p (up to £50,000 plus VAT each).
CRAFTS
W O O D E N C H RI S T M A S T RE E You will need Saw; straight branches; tape measure; drill; drill bit; screws; screwdriver; white water-based emulsion paint; paintbrush; twine or string
1 Saw 2 long branches so they are the same length (about 170cm). Place them on the floor to form a thin triangle. 2 Make 2 rungs that will go at the top and the bottom of the ladder. These will secure the ladder shape and make
TOP TIP
WORDS, CRAFTS AND PROP STYLING EMMA MORTON-TURNER PHOTOGRAPHY ALEX EDWARDS STYLING ASSISTANT HANNAH CEVIK
To make the tree more secure, use sticky tack to stick the top to your wall.
it easier to finish making the tree. Measure how long each rung needs to be and cut to size. Drill a hole at either end of the rungs and screw into place on the long lengths (sides of the tree). 3 Measure the distance between the top and bottom rung and divide by how many rungs you want. Mark along the long lengths where each rung will sit, then cut branches to size. Secure in place by drilling holes at the ends and screwing into place on the long lengths. 4 Once all the rungs are in place, paint the ladder tree with a white wash solution (50% white paint, 50% water), then leave to dry. 5 Wrap twine or string around the joins to finish off the look, then hang gifts and decorations from the rungs.
Decorations, gift wrap and Christmas lights (from ÂŁ1.50), from a selection in store
Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,
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JOT TER LONDON
A PER CHR FECT ISTM AS GIF T, IN S TOR NOW ES
J U S T A C L I C K AWAY
CRAFTS
Top table Let nature b e your inspiration for these stunning yet simple Christmas table craf ts F O RE S T C E N T RE P I E C E Using a plate as a template, draw a circle on a piece of patterned or plain thick paper. Cut out the circle, then cut out a quarter slice from the circle, cutting from the edge to the centre. Apply a thin strip of glue to one edge of the cut and
overlap the other cut edge to create a tall cone shape. Secure with a peg to dry. Even out the base, if needed, using scissors. Repeat to make a forest of cones of differing sizes. Create your magical winter scene by adding LED fairy lights, winter foliage and berries.
3
2 1
4
1 Fox & Ivy Gold Wine Glass 4 pack, £20 2 Fox & Ivy Gold Stemless Wine Glass 4 pack, £20 3 Iced Metallics Glitter Stag Room Decoration, £5 4 Fox & Ivy Snowflake dinnerware, from £3.50 147
Clockwise from top left: N A P K I N PA RC E L Fold the napkin into a parcel shape. Create a festive message using some letter beads thread onto twine. Wrap around the napkin and secure with a bow. S TA R TA B L E FAV O U R Draw two five-pointed stars on a piece of paper and cut out. Stitch three points of the star with a needle and thread (or sewing machine). Fill the 148
star with party favours, then finish the stitching to seal. Wrap in twine and add a label with the guestâ&#x20AC;&#x2122;s initial. S N O W F L A K E P L AC E M AT Choose a thin festive wrapping paper and cut out a 30cm square. Fold in half diagonally, then fold in half again, and once more. Cut away all the sides of the triangle to create snowflake shapes, taking care not to cut all the way from
one side to the other. Unfold to reveal your snowflake design. P L AC E C A RD H O L D E R Arrange some clean feathers (crafting feathers are best) and foliage of your choice in the centre of a plate. Secure with washi tape and write the personâ&#x20AC;&#x2122;s name in white pen.
CRAFTS AGATHE GITS PHOTOGRAPHY ALEX EDWARDS STYLING SAM DUFFY
CRAFTS
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Deck the halls
Without a doubt, baubles are a Christmas must-have! Make your own and display them with st yle. Here’s how…
Decorations (from £1.50), from a selection in store 150
Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis
CRAFTS
B AU B L E G A RL A N D You will need Paintbrush; paint suitable for wood; wooden beads of varying sizes; ribbon; thread; spray-painted pine cones; a selection of baubles, decorations and paper decorations
1 Paint most of the beads. When dry, thread all the beads onto a piece of ribbon long enough to span your hanging space, such as a mantelpiece. 2 Using thread, tie the pine cones along the ribbon at even intervals. 3 Thread your baubles and decorations onto small pieces of ribbon of different lengths and tie onto the main piece. Add paper decorations, then hang in pride of place. T W I N E B AU B L E
WORDS AND CRAFTS REBECCA NEE PHOTOGRAPHY ALEX EDWARDS STYLING SAM DUFFY
You will need 2cm piece of wire; polystyrene ball; paintbrush; PVA glue; pins; coloured twine; sequins; ribbon
1 Bend the wire in half and push both ends into the top of the polystyrene ball; this will form the loop to hang the decoration. Brush the top third of the ball with a thick layer of glue. 2 Use a pin to secure the end of the twine by the wire loop, then wind the twine around the bauble in tight circles until you reach the end of the glued area. Use pins to secure, if needed. 3 Cover the next third of the ball with glue and repeat. Cover the final third of the ball with glue and continue wrapping the twine to finish. As the circles get smaller, use more pins to hold the twine in place. Leave to dry for a couple of hours or overnight. 4 Remove the pins, then glue on sequins. Slip ribbon through the loop, tie, and you’re ready to hang. PA P E R L A N T E RN B AU B L E You will need Coloured paper; pin; thin wire; 2 beads; ribbon
1 Cut paper into 6 strips, each 2 x 25cm. Using a pin, make a small hole at either end of the strips, around 1cm from the edge, and a hole in the middle. 2 Twist one end of the wire to make a tight loop and thread a bead onto it to act as a stopper. Thread each paper strip onto the wire through the middle hole, fanning them out evenly.
TOP TIP Wrap in tissue paper and box up to give as a lovely gift for a friend.
3 Curl the sides of each strip up in turn, threading the end holes through the wire to make loops to create the lantern shape. Finish with a second bead and loop the wire to secure everything in place. 4 Trim any excess wire and thread ribbon through the loop to hang it. PA P E R D I S C B AU B L E You will need Coloured paper; thin wire; double-sided tape or glue dots; ribbon
1 Using a glass as a template, draw and cut out 12 paper circles. Fold each in
half and crease the edge, then unfold and stack the circles, aligning the folds. Wrap the wire along the fold line to secure the stack (you can staple the fold if easier), then fan the circles out evenly to create a ball shape. 2 Using double-sided tape or a glue dot, stick 2 circles together a third of the way from the top of the disc, then stick the next piece to the first two with tape or a glue dot two-thirds of the way from the bottom. Alternate and repeat until you reach your starting point. 3 Thread ribbon through the top of the wire (or around the bauble if you’ve stapled it) and it’s ready to hang. 151
DECORATIONS CRAFTS
Festive jars
Kids will love turning their favourite de corations into these sp e cial centrepie ces
You will need Blue glittery poster paint; tall lidded glass jar; needle and thread; small white pompoms; sticky tape; a decoration; artificial snow
1 Paint the jar lid. Squeeze a line of paint into the jar and roll it around to create a blue background. Leave to dry. 2 Knot a piece of thread then sew a few pompoms onto it, pushing the first one down to the knot to secure. Repeat to create 3 or 4 pompom threads. 3 Tape the pompom threads to the inside of the lid, hanging them at different heights to create the illusion of falling snow. 4 Loop some thread through the top of your decoration and tape to the lid.
5 Add fake snow to the jar, then carefully replace the lid to lower the decoration and snowfall into place. G O L D E N S TA R JA R You will need Sticky tack; a decoration; lidded jam jar; gold glitter; gold paper; double-sided tape; ribbon
1 Tack your decoration to the inside of the lid and sprinkle glitter around it. Place the jar over the lid and secure. 2 Cut star shapes out of the gold paper and stick to the jar. Finish by tying a ribbon round the base.
and place around the decoration. Place the jar over the lid and secure. 2 Wrap the white paper around the jar to measure the circumference then cut to fit. Fold in half and draw a wobbly snow line 2cm from the bottom, and 2 snowmen. Keeping the paper folded, cut out your design. Unfold to reveal 4 snowmen in the snow. Draw on features, then stick to the jar using double-sided tape. 3 Stick some double-sided tape on a leftover piece of paper and use a hole punch to create snowflakes. Peel off the back of the tape and stick the snowflakes to the jar. Finish by tying a ribbon round the base.
S N O W S C E N E JA R C H RI S T M A S T RE E JA R You will need Sticky tack; a decoration; lidded jam jar; cotton wool; white paper; double-sided tape; hole punch; ribbon
1 Tack your decoration to the inside of the lid. Pull apart some cotton wool
You will need Double-sided green glitter card; clip-top jar; double-sided tape; sticky tack; a decoration; cotton wool
1 Cut different-sized trees out of the green glitter card and stick them to the inside of the jar using double-sided tape at the ‘trunks’. 2 Tack your decoration to the inside of the lid, then pull apart some cotton wool and arrange around it. 3 Carefully place the inverted jar onto the lid and secure.
Decorations (from £1.50), from a selection in store 152
Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis
WORDS AND CRAFTS LISA KEBELL, REBECCA NEE PHOTOGRAPHY ALEX EDWARDS PROP STYLING SAM DUFFY
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All is
TAKE AN AFTERNOON OFF
An endless to-do list and a pa cke d c alendar at Christmas? Here’s how to take time out for yourself WALK IN A WINTER WONDERLAND Nothing clears the cobwebs quite like a walk on a frosty winter’s day, especially when the sun is out and the sky is clear. Head to a beach for a bracing stroll along the shoreline – thebeachguide.co.uk lists the best beaches near you,
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as well as dog-friendly locations. Visit a winter garden for a potter through the well-kept seasonal foliage – find out what’s open at nationaltrust.org.uk or rhs.org. uk. Or explore a woodland for a peaceful trail through glistening trees - search forestryengland.uk for a site near you.
You don’t have to be an introvert to crave a bit of time alone. After hectic days of extended family, overexcited children, and mounds of cooking and clearing up, it is only natural to need some rest (and quite frankly, it’s essential). See a film, browse a bookstore, schedule a beauty treatment – whatever you do, do it alone. You’ll soon shrug off the festive noise and stress.
WRITE A DIARY Taking yourself into a quiet room with a notebook and pen to write down some thoughts and feelings can relieve stress and alleviate negativity. You could jot down anything, from what’s annoying you to what you’re thankful for, or even your plans for the new year ahead – anything goes. Add a bit of colour and a few doodles, and
WELLBEING
GET CRAFTY Working on a craft project can have a powerful effect on your wellbeing. The repetitive action of knitting, crocheting, sewing, or any type of handicraft can be just the meditative calm you need amidst the noise and bustle. It might even lower your blood pressure and help to reduce anxiety. Look up YouTube tutorials to help you get started, or search for a local crafting group in your area.
APPRECIATE NATURE Studies have shown that even looking at photos of nature can lower your stress levels*. So don your wellies, grab your camera or phone and take off for a mini country adventure. Capture everything you see and
do – crouch down and take a shot of a spiderweb covered in hoarfrost, or a window glinting in the winter sun. It will encourage you to stop and appreciate nature and life outside of your own four walls.
LEARN TO SAY NO As much as we love family events, work get-togethers and drinks with neighbours, they can soon feel overwhelming. Dr Hazel Wallace, founder of The Food Medic (thefoodmedic.co.uk), has the following advice for easing the Christmas stress: ‘For many people, the social demands of December can bring about unwanted physical and emotional stress. If you need some nights off, say no to invitations – self-care is not selfish, it’s essential. Turn off your phone and settle down with a book or in front of the telly.’
3
WAYS TO FEEL CALM IN AN INSTANT BREATHE IN Apply a couple of drops of lavender, cedarwood or frankincense oils to a tissue and inhale deeply**. Or pop a few drops into a room diffuser for a longer-lasting effect. Essential oils have been used for hundreds of years as de-stressors and mood-enhancers – the NHS even uses them in certain departments during treatment.
ZONE OUT Why not treat yourself to an early Christmas present and buy some noise-cancelling headphones. Then stick on the festive tunes and lose yourself in the music! Or to really chill out, try listening to Marconi Union’s Weightless, which was created with the help of a sound therapist and has been described by scientists as ‘the most relaxing song ever’!
PUT YOUR FEET UP ‘Legs Up the Wall’ pose (or Viparita Karani) is a restorative yoga posture that takes a mere five minutes and doesn’t require much strength or flexibility. Lying on the floor or in bed, shuffle your bottom to the wall or headboard. Walk your legs up the wall until you’re in an L-shaped position. Stay like this for at least five minutes for the full stress- and tension-relieving benefits.
WORDS SARAH KENT PHOTOGRAPHY GETTY IMAGES *Source: sciencealert.com. **If you’re pregnant, check with your midwife or GP before using essential oils
you’ll be amazed at how much calmer (and inspired) you feel.
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Get your home Christmas ready Hosting Christmas comes with a little ex tra prep – here’s our guide to making sure ever y thing’s in order for the big day With an extra busy home comes more chances for germs to spread. Keep surfaces clean the quick and easy way by keeping a pack of surface wipes, such as Dettol Clean & Fresh Lemon and Pomegranate Wipes both 80 pack, £3.50, close at hand. You can blitz food and drink spills at Christmas with strong, triple-layered Regina Blitz 1 roll, £2.35, 2 rolls, £3. It’s perfect to use all round the house to help clean up before guests arrive and during the festivities. More dishes are inevitable at Christmas, so make light work of them with the efficient anti-grease sponge, Spontex Washups Sponge Scourers 4 pack, £1.30. Christmas dinner is second only to presentopening for festive excitement. You’ll need to get the oven clean and ready. Try Mr Muscle Oven Cleaner 300ml, £3.50, which has a selfscouring formula, so you won’t have to do any scrubbing in the run up to the big day. If you’ve got guests, make sure your WC stays clean and sweet-smelling. Try Bloo Active Rim Block 50g, £2.50, in fresh flowers or lemon, and your loo will burst with fresh fragrance. Make sure high-traffic areas, such as bathrooms, are clean. Spontex Microfibre Cleaning Kits 2 pack, £3.50, can tackle every room and surface, and there’s no need for chemicals – just add water and wipe.
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What’s your cleaning style? Take our quiz to find out It’s time to put the Christmas tree up. Where will it go? a) It occupies the same spot every year – and that spot is ready and waiting to be filled! b) You have a corner in mind. Just a few bits to shift first... c) You can probably get it in somewhere with a small reshuffle. Besides, the furniture could do with some rearranging…
The paints are out and the kids are making decorations. What could possibly go wrong? a) Nothing – you’ve got newspaper covering every surface. b) Let them have fun! They can help clean up later. c) Spills are inevitable but you have lots of kitchen towel nearby to keep on top of any mess.
Guest rooms for overnight visitors. Are they ready? a) They’re ready all year round. You like to be prepared! b) Your guest bedroom and storage room are one and the same. Time for a few trips to the attic and some tidying round before the real cleaning begins. c) They could do with dusting and a quick vacuum, and possibly some fresh bedding, but that’s all.
It’s Christmas morning, time to unwrap the pressies! How do you make sure the mess is all cleared by lunchtime? a) There’s a waste paper bin and everyone knows how to use it – nothing changes today. b) It’s Christmas! You’ll worry about it after you’ve eaten. c) You’re ready with a bin bag to pick up paper as you go.
Guests are en route! But it’s pouring so your floor will get covered in muddy footprints. Do you think… a) No worries. You have a shoes-off policy in the hall – and guests know to follow it! b) Oh well, you’d planned to shampoo the carpets anyway. c) As long as everyone wipes their feet when they come in. You’ll give the doormat a clean before bed – that’ll fix it.
MOSTLY A: Prevention is better than cure You’ve hacked this whole cleaning thing by putting things in place to make sure mess is nipped in the bud almost before it’s made. Genius.
MOSTLY B: A big clean is best You like the thrill of a big Christmas clean – it’s almost as though you get a new home every time!
MOSTLY C: Pick up as you go along You like to clean little and often, to keep things ticking over. Stealth cleaning at its best.
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New
WELLBEING
12
OF CHRISTMAS
It’s the season of goo dwill, so if you fancy giving ba ck, here are some fe elgoo d ideas
Christmas jumpers are the definition of ‘silly but fun’. Hold a Christmas Jumper Day event at work on 14 December, with the money raised going to Save The Children – for more information visit christmasjumperday.org. Having a clearout? Old toys can make great gifts for children who otherwise might not receive one this year. Donate at your local charity shop.
Make this the year you turn good intentions to volunteer into a reality. Homelessness charity Crisis runs Crisis At Christmas centres that help around 4,000 homeless people UK-wide each year. It needs about 10,000 volunteers to make this happen, so why not offer to help?
For the elderly, Christmas can be a particularly difficult time of year, both practically and emotionally. On the practical front, next time you’re going to the supermarket, placing an online grocery order, or heading out for some Christmas shopping, check in to see if you can pick up the items an elderly neighbour or relative needs at the same time. It could make all the difference!
When buying Christmas cards, pop an extra packet in your basket, then head to postpals.co.uk. This charity helps you write Christmas cards for sick children or their siblings, and shows you how to have your card delivered directly to them in three easy steps. It’s a wonderful way to show them that someone’s thinking about them.
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WELLBEING
We all rely on the work of people who often go unnoticed and un-thanked. Leaving a Christmas card out (or delivering by hand) for the postman, milkman or rubbish collectors will help show that their year-round efforts are appreciated. How about giving up some of your time to help someone with kids free up theirs? Invite a friend’s child over for a play date with your kids – when time is most at a premium, it could be a dream come true!
Turn tradition on its head by creating a reverse Advent calendar. Instead of treating yourself each day, you give something back. Try setting aside a non-perishable food item to be donated to a food bank – collect a few items and deliver them once a week to your nearest Tesco store Food Collection point (see p131 for details).
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Ask kids to think of ways to help someone each day (doing the washing up perhaps) and record them on a chart. A full chart could mean a gift on Christmas Eve.
Loneliness affects many people every day, often more so at Christmas. Dropping by for a cuppa, or inviting them to yours for a chat, could be a real pick-me-up for someone living alone, especially the elderly. Age UK runs Call in Time, a service that matches ‘friendship volunteers’ with people in need of a phone call, so spread the word.
There’s one incredibly simple thing you could do this year that could make all the difference: give blood. Reserves tend to run low over the Christmas period. So make this the year you set aside the time that could make the biggest difference of all. For more information, visit blood.co.uk.
WORDS KATIE HUTLEY PHOTOGRAPHY ALEX EDWARDS STYLING SAM DUFFY ILLUSTRATION STEPHANIE BAXTER
Carol singing is enjoyed by young and old alike, so the three make a winning combination. Many residential homes for the elderly put on Christmas carol concerts. Find a local home you’d like to visit, and take the kids along for a sing-song that will put a smile on everyone’s faces.
*
Santa’s little helper
ALL THIS FOR LESS THAN £10 IN CLUBCARD VOUCHERS
Turn points into Clubcard vouchers on the go for fast-fix stocking fillers
Brussels Sprout Juggling Balls, £5 Have fun with some sprouts the kids will actually like
Chocolate Santa, £1 Add an instant festive touch with this sweet treat
Go Create Fibre Tip Pens, £1.25 Perfect for creative thank-you cards
SPEND ON THE GO
Don’t forget to use your Clubcard vouchers to save money this Christmas. Turn your points into Clubcard vouchers faster than ever via the Clubcard app or your online account. Go to tesco. com/clubcard/faster-vouchers.
Satsuma Make sure you pop in this traditional stocking filler!
Go Create Make Your Own Rocket, £2 Blast away holiday boredom with this craft kit
Prices correct at the time of going to press
GIFT GUIDE
The wish list
You’ll f ind all the inspiration you ne e d to get the p er fe c t presents this Christmas with our sp e cial e dit
3
2
1
4 5 7
8 10 6 9
11
12
13
Products available in selected stores only
1 F&F Grey Yarn Pom Pom Hat, £8 One size; 2 Fox & Ivy Silver & Coconut Diffuser, £12; 3 Sony MDR-ZX310 On-Ear Headphones, £20 In blue; 4 Hot Water Bottle & Chocolates, £12; 5 Shake & Shine Mini Glitter Lamp, £5; 6 Make Your Own Dinosaur, £5; 7 Fox & Ivy Gold Cocktail Shaker, £10; 8 Fox & Ivy Rose Gold & Pomelo Luxury Scented Candle, £8; 9 Laugh Out Loud Buzzer Game, £8; 10 Battle of the Brains Game, £5; 11 Santa Tea For One, £8; 12 F&F Ladies’ Rose Colour Watch, £10; 13 Festive Character Peppermint Swirl Lollipops 4 pack, £1 or 2 x 4 pack, £1.50 For more ideas, pick up a copy of the Tesco Gift Guide in store now
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For Xmas Eve Ever yone loves a little Christmas Eve pressie! From top row, left to right: F&F Family Red Check Kids Pyjamas, from £8 Ages 2-14; Cosy Christmas Festive Hot Chocolate Mug Duo, £12; Dear Santa book, £4; It’s a Wonderful Life DVD, £5 Rated U; F&F Pink Reversible Sequin Slippers, £6; Personalised Christmas Eve Box, £4; Festive Santa Sack, £10 164
GIFT GUIDE
For food lovers The on-trend and must-haves for foo d and drink connoisseurs
Stylish hosts will love these gold glassware, Moscow mule mugs and bowls
From top row, left to right: Fox & Ivy Gold Champagne Flutes, £20 For 4; Gourmet Coffee Syrups, £6 For set of 4; World Food Pink Himalayan Salt Grinder, £12; Gin Infusion Kit, £10; Fox & Ivy Gold Hammered Trio of Serving Bowls, £7; Fox & Ivy Gold Mini Moscow Mule Mugs, £8 For 4; Grow Your Own Chilli Set, £8
For more ideas, pick up a copy of the Tesco Gift Guide in store now
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From top row, left to right: Handmade Mince Pies For Dogs 2 pack, £2; The Grinch DVD, £5 Rated PG; The Greatest Showman DVD, £10 Rated PG; Christmas Treats for Cats, £3 200g; Build Your Own Lie Detector, £6; Poker Set, £12; The Ultimate Quiz Master, £8; F&F Men’s Novelty Socks, £2.50 Per pair or 3 for 2; Unicorn Confetti, £2.50
For all the family Gifts to spark laughter and fun – and something for your p et pals too! 166
GIFT GUIDE
For him and her B e c ause it just wouldn’t b e Christmas without some bubble bath!
PHOTOGRAPHY LEO ACKER STYLING GILL RIDDELL
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FIND YOUR MAGIC There’s a Lynx gift set for every man in your life this Christmas. Look out for the classic Lynx Africa Body Spray and Body Wash Duo Gift Set 150ml + 250ml, £6, which contains an exotic blend of warm African spices as well as the aromas of mandarin and sandalwood. Together, they give a long-lasting, great-smelling fragrance that will keep him feeling fresh all day long.
Clockwise from top right: Floral Blooms Luxury Manicure Set, £10; Along Came Betty All My Favourites Set, £10; Bull Dog Ultimate Beard Care Kit, £25; Calcot Manor Relax and Pamper Treats, £8 For more ideas, pick up a copy of the Tesco Gift Guide in store now
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FESTIVE FASHION
G et set to sparkle with these outf its and a ccessories
F&F Multistripe Sequin Dress, £40 Sizes 6-22
Step from day to night in this on-trend jumpsuit
F&F Floral Print Jumpsuit, £28 Sizes 6-22
F&F Gold Glitter Clutch Bag, £10 F&F Glitter Wrap Top, £16
F&F Pewter Mid-heel Boots, £25
Sizes 6-22
Sizes 3-8
F&F Pink Foil Pleat Skirt, £22 Sizes 6-22
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For more ladies’ fashion, visit tesco.com
F&F Glitter Camera Bag, £12.50
F&F Silver Platform Court Shoes, £20 Sizes 3-8
Products available in selected stores
For the
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Get Christmas all wrapped up
G Brilliant bundle Don’t miss out on this greatvalue bundle. It’s the perfect gift for any high-speed racing fan.
ive the gamer in your life an exhilarating and exciting gaming experience with the launch of the long-awaited Forza Horizon 4, exclusive to Xbox One. Set in the UK, they can submerge themselves in this captivating, shared open world of breathtaking scenery. Edinburgh is one location with photo-realistic renderings of landmarks such as The Royal Mile and Edinburgh Castle to speed past. The Cotswolds are another picture-perfect backdrop, all quaint pubs and rolling hills. Or you can slide across frozen Derwent Water in the Lake District. Drivers can race through this stunning scenery that changes dynamically with the seasons (each
week) for fresh challenges. One day you’re zooming through autumnal leaves with the sun glinting off your windscreen, the next you’re battling snow and ice on country lanes. Players can collect over 450 cars from over 100 licensed manufacturers to drive solo or team up and play cooperatively. You can even take on the best in the world. The Forza Horizon 4 Console Bundle, from £249 (Pegi 3) includes the Xbox One S console, a controller, full game download of Forza Horizon 4 and a 14-day Xbox Live Gold trial. Also included is a one-month Xbox Game Pass trial, which gives you instant, unlimited access to over 100 highly rated and fun games, with new games being added all the time*.
*One-month Game Pass trial: Not valid for current subscribers and previous trial users; after term ends, subscription required to play games; game catalogue varies over time (xbox.com/game-pass).
Give them something they ’ll really enjoy with great of fers on consoles, games, DVDs and so much more
Game on BATTLEFIELD V WHAT’S THE STORY? The latest in this series of large-scale, first-person shooters, Battlefield V, £50 (Pegi 16) is set in World War II. Pick your rankingand fight alongside your squad on land, sea and air, in single or multiplayer games. WHAT’S NEW? There are lots of things to get excited about, in particular some new battle modes, such as ‘Grand Operations’ – a multiplayer battle that takes place over several levels. Do well, and your team goes forward with advantages; do badly, and you start the next round with more challenges... WHO SHOULD I BUY IT FOR? Fans of first-person shooters or war games. WHICH CONSOLES IS IT FOR? PS4 and Xbox One.
FIFA 19 WHAT’S THE STORY? Football crazy? You’ll love FIFA 19, £50 (Pegi 3) – the newest instalment in this longstanding sports game series. Play across lots of different modes and match types – from the glossy ‘UEFA Champions League’ to the ‘House Rules’ free-for-all. WHAT’S NEW? There are loads of new modes and features to try out. The ‘Timed Finish’ gives you more control over a strike – and so landing a goal – while ‘50/50 Battles’ mean your reactions and your player’s skill set help to decide whether you’ll win a loose ball over your opponent. WHO SHOULD I BUY IT FOR? Sports fans and football lovers. WHICH CONSOLES IS IT FOR? PS4, Xbox One and Nintendo Switch.
© 2018 Electronic Arts Inc. EA, EA SPORTS and the EA SPORTS logo are trademarks of Electronic Arts Inc. Official FIFA licensed product. ©FIFA and FIFA’s Official Licensed Product Logo are copyrights and/or trademarks of FIFA. All rights reserved. Manufactured under licence by Electronic Arts Inc. ©2018 Electronic Arts Inc. Battlefield and Battlefield V are trademarks of Electronic Arts Inc. Conditions and restrictions apply. See www.battlefield.com/disclaimers for details
G et your hands on these great games and consoles to enjoy this Christmas
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SWITCH IT UP The versatile Nintendo Switch, £279 will keep everyone entertained this Christmas, wherever they want to play. First choose your play mode – via the TV, tabletop or handheld. The flexible Joy-Con controllers can be attached to the Joy-Con grip to work like a traditional controller, or can be used as two individual controllers. There are so many action-packed games to choose from, featuring favourite characters such as Pikachu, Link, Mario and many more.
Pokémon: Let’s Go, Pikachu!, £42 Pegi 7 (out 16 November) | Pokémon: Let’s Go, Eevee!, £42 Pegi 7 (out 16 November) | Mario Kart 8 Deluxe, £42 Pegi 3 | Super Mario Party, £42 Pegi 3 | Super Smash Bros. Ultimate, £48 Pegi 12 (out 7 December) |
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Books, films and music Make room on the shelves for these top titles
TOP ROW CDs: Always In Between by Jess Glynne, £10 | You Know I Know by Olly Murs, £10 (out 9 November) | Odyssey by Take That, £11 (out 23 November) | Love by Michael Bublé, £10 (out 16 November) MIDDLE ROW DVDs: Mamma Mia!: Here We Go Again, £10 Rated PG-13 | Avengers: Infinity War, £10 Rated 12 | Deadpool 2, £10 Rated 18 | Incredibles 2, £10 Rated PG | Jurassic World: Fallen Kingdom, £10 Rated PG-13 | Solo: A Star Wars Story, £10 Rated 12 BOTTOM ROW Books: Jamie Cooks Italy by Jamie Oliver, £13 | A Better Me by Gary Barlow, £10 | We Need To Weaken The Mixture! by Guy Martin, £10 | Past Tense by Lee Child, £10 | Fire & Blood by George RR Martin, £12.50 | The Ice Monster by David Walliams, £7 | Diary of a Wimpy Kid: The Meltdown by Jeff Kinney, £6
Release dates and prices correct at time of printing however are subject to change, Not available in all stores. Available while stocks last
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Signed, sealed, Lend a p ersonal touch to your Christmas cards and presents this year with these simple but striking ideas S P I C E D T RE E C A RD This cinnamon tree design is so easy to make but looks super-sophisticated. You will need Pretty string and ribbons; cinnamon stick; clear PVA glue; blank greetings card and envelope; glitter paper
1 Tie the string and ribbons round the cinnamon stick, securing with double knots. Space them evenly along the stick, going from small (at the top) to large (at the bottom), creating a triangle tree-like shape. 2 Glue the decorated cinnamon stick to a blank card. 3 Stick a glitter paper star onto the card at the top of your tree.
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CRAFTS
WORDS, CRAFTS AND STYLING AGATHE GITS PHOTOGRAPHY TOM REGESTER
IDEAS WITH ENVELOPES Give envelopes a starring role with these cute designs 1 S TA R E N V E L O P E A N D D E C O R AT I O N You will need A2 coloured paper; glue
1 Lightly draw a 12cm square in the centre of the paper, then draw a 12cm wide frame around this square. 2 Draw a five-pointed star within the large square, making sure your design doesn’t go inside the small square. 3 Cut out the star. Fold each side inwards, along the lines of the small square, sealing with glue. Don’t forget to pop your greeting into the envelope before sticking down the last side. 4 Use trimmings from the coloured paper to decorate the envelope. After opening, the star can be used as a decoration. 2 C H RI S T M A S N I G H T S K Y You will need Blue paint; thick envelope; white marker pen
1 Dilute the paint and brush it over part of the envelope to create the effect of a night sky. Don’t forget to leave space for the address! Leave to dry. 2 Using the white pen, draw trees, magical lands and small houses covered in snow, and glittering stars.
3 P O TAT O - P RI N T A N I M A L S You will need 1 potato; white paint; envelope; coloured pens; felt strip
1 Cut the potato in half, dip in the paint and use it as a stamp to create an oval shape on your envelope. 2 Cut the other potato half into a rectangle, dip in the paint and stamp an address panel. Leave to dry. 3 Bring your character to life: draw a smile, eyes, buttons, arms and a carrot nose for a snowman, then add a felt scarf. Or get creative and turn your potato stamp into a robin, a reindeer, or a wrapped gift with ribbons. 175
Festive wishes Create unique wrap, gif t tags and b oxes for the big day
F O RE S T S C E N E Upcycle a lint roller and use it again and again in multiple craft projects. You will need Thick foam sheet; glue; empty lint roller; ink pad; plain wrapping paper or large gift label
RU S T I C G I F T B OX Use an empty toilet or kitchen roll to create a cute package for a present. You will need Empty toilet rolls; sweets, chocolates or other surprise gift; twine or ribbons; thyme sprig or festive foliage
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1 Fold in opposite sides of one end of the toilet roll to form a curved edge. Seal, then fill the roll with chocolates, sweets or other surprises. Fold and secure the other end in the same way. 2 Decorate with twine and ribbons, and tuck in a thyme sprig, eucalyptus or even fir for a very Christmassy finish!
WORDS, CRAFTS AND STYLING AGATHE GITS PHOTOGRAPHY TOM REGESTER
1 Cut Christmas tree shapes into the foam. Aim for similar styles but a variety of sizes to create the effect of perspective when printed. Glue the shapes onto the roller. 2 Dip the foam in ink, then roll across a plain piece of wrapping paper or onto a large gift label to create a winter scene.
CRAFTS
S C E N T E D G I F T TAG S These miniature potpourri gift tags can have a second life â&#x20AC;&#x201C; pop them in a clothes drawer afterwards. You will need Thin fabric; red and white thread; needle; Christmas potpourri; felt; glue; small envelope; marker pens
3 Fill the bag with potpourri and secure with a piece of thread knotted at one end. Cut a star out of the felt and glue to the other end of the thread. 4 Decorate the star and envelope using the pens. Slide the potpourri bag into the envelope and seal, leaving the star-adorned thread hanging out. Label the envelope and attach to your gift.
1 Cut two identical rectangles of fabric, slightly smaller than your envelope. 2 Place them on top of each other and sew them together with thread along three sides, starting with a long side, using back stitch or blanket stitch and fasten off.
3D FINISHING TOUCHES Decorate plain gift wrap or create a cute gift tag with these adorable ideas. You will need Marker pens; clear PVA glue; buttons; ribbons; thread; felt
1 Use a marker pen to draw a simple festive object or animal on your wrap or gift tag. 2 Glue on buttons, ribbons, thread and felt shapes to bring your creation to life. 3 You could use a red button and draw eyes and antlers above it for a simple reindeer, or stack white buttons to make a snowman.
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FINISHING TOUCHES
It’s in the bag
Glitter bow cards 10-pack, £2.50
G ot the gif t but shor t on time? Bag it up with a lovely c ard Pudding small bag, £1
Rudolph and Robin cards 10-pack, £2.50 Luxury red glitter Noël cards 6-pack, £4
Glitter Hat Penguin cards 10-pack, £2.50
Chilly laser cards 10-pack, £2.50
Tartan Stag bottle bag, £1.50
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Kraft Reindeer medium bag, £1.50
Snowman medium bag, £1.50
PHOTOGRAPHY ALEX EDWARDS PROP STYLING SAM DUFFY
Rudi Reindeer large bag, £2
Winter beauty Whether youâ&#x20AC;&#x2122;re desp erately se eking weather-def ying hair, par t y-p er fe c t lips or glowing skin, weâ&#x20AC;&#x2122;ve aske d the exp er ts to solve your dilemmas 182
Q A
SECRET WEAPON Invest in cuticle oil. ‘This helps condition nails and cuticles, while protecting nails from damage,’ says Adam. Cutex Hydrating Cuticle Oil, £6.
Q
I’d love to wear red lipstick in the festive season – but I don’t know how to find a shade that suits me. Red lipstick is a staple that will see you through any occasion, from a cocktail party and carol singing to cooking Christmas dinner. But how do you pick the perfect red? The good news is that red suits everyone. ‘Choose a shade that matches your skin tone,’ advises Caroline Barnes, Max Factor UK Makeup Ambassador, and makeup artist to Kylie Minogue and Cheryl Cole. ‘If you have a warm, yellow-based skin tone, you can go for a deeper red such as Maybelline Color Sensational Creamy Matte Lipstick in Rich Ruby (far left), £7. For paler skins with cool, blueish undertones, pinky reds like Max Factor Infinity Long Lasting Lipstick in So Vivid*, £9, are best.’ Want your red to ‘pop’? Go for a shade that contrasts with your skin tone. ‘If you have a darker complexion, a cool red with orange undertones will stand out.’ Try Maybelline Color Sensational Creamy Matte Lipstick in Orange Danger (left), £7.
SECRET WEAPON Lipstick demands chap-free lips. EOS Organic Smooth Spheres, £6.50, are packed with vitamin E, shea butter and jojoba oil, and will keep lips soft.
Q A
My hair goes frizzy in the cold weather – how can I keep it looking smooth and shiny? ‘Hair is just as susceptible to the dehydrating effects of cold weather and central heating as skin,’ says Michael Douglas, Clairol Ambassador and hairstylist to Davina McCall and Kate Moss. ‘Invest time in a regular hair and scalp treatment to reduce the likelihood of frizziness and dullness caused by
lack of moisture,’ he says. Shampoo and rinse hair, then apply a hydrating mask or conditioner such as L’Oréal Paris Elvive Extraordinary Oil Nourishing Mask Balm, £4.75, and comb through from root to tip. Take a small, clean towel and soak it in water, wring out most of the water, then roll up the towel and pop it into a microwave for 30 secs-1 min. ‘Wrap your head, turban-style, in the hot towel and leave it to cool before you rinse out the conditioner.’
In selected stores only
A
*
My nails are dry and brittle in the winter - and never look their best. Any tips on how to improve them? Made from a protective protein – alpha-keratin – nails are especially prone to dehydration and splitting in the winter due to colder temperatures and central heating. The best remedy? ‘Moisture,’ says Adam Slee, Global Nail Ambassador for Rimmel. ‘Before you do anything, smother hands in hand cream, paying particular attention to nails and cuticles.’ Once moisturised, remove any polish with an acetonefree remover (less dehydrating than acetonebased products). Then file nails, avoiding any ‘saw action’ that can cause friction, flaking and breaking. Try Treaclemoon My Coconut Island Hand & Nail Balm, £2.50.
SECRET WEAPON ‘Hair oil is my go-to for keeping winterfrizz at bay,’ says session stylist Sam Hoad. Warm a few drops in your palms and smooth over hair from mid-lengths to ends before or after styling. Try L’Oréal Elvive Extraordinary Oil, £10.
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BEAUTY
Q A
SECRET WEAPON Boost hydration with a weekly deep-moisturising treat. ‘A sheet or tissue mask is a great way to give skin a blast of moisture,’ says facialist and makeup artist Frances Prescott. Garnier Moisture Bomb Pomegranate Tissue Mask, £3.
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SECRET WEAPON Eyeliner (and eyeshadow) will last longer – and be easier to apply – on a ‘primed’ eyelid. ‘Using an eye primer on your lids will reduce smudging and create a smoother surface for application,’ says Frances Prescott.
WORDS KARENA CALLEN IMAGES TRUNK, PIXELEYES
Q A
My skin looks dull and pasty in the winter. How can I bring back a glow for the party season? skin using a rounded There’s no glow without moisture, foundation brush,’ says Freya. Rimmel so start with Wake Me Up Foundation some intensive hydration. in Soft Beige, £9, ‘Massage skin thoroughly with plenty of moisturiser,’ gives sheer coverage that’s easy to build up. says makeup artist and ‘For extra radiance, hairstylist Freya Danson use a soft, medium-sized Hatcher, whose clients brush to sweep an include Helen McCrory illuminating powder onto and Lauren Laverne. Try the highest point of your Olay Complete Everyday cheekbones, brow bones, Sunshine Light Day centre of your nose Cream, £10, which is a tinted cream and includes and cupid’s bow.’ Try Maybelline a touch of self-tan – perfect for under make-up. FaceStudio Metallic Then try a skin-brightening Highlighter in Molten Gold, £8. foundation. ‘Buff into
Black eyeliner is an evening essential – but I can never make it look right. Any tips? Practice, practice, practice – plus a few sneaky expert tricks! ‘My tip is to use a creamy or gel eyeliner, which comes in a pot, and a fine liner brush instead of liquid liner,’ says Freya Danson Hatcher. ‘Work the product into the brush and shape the brush on the back of your hand to make it as pointed as possible. Start in the middle of the eyelid and use small strokes to get the liner as close to your lashes as possible, working towards the inner corner.’ Take a cotton bud and angle it outwards from the outer corner of your eye to the end of your eyebrow. Decide on the point where you want your flick to end and mark a tiny dot. Next, keep your eyes open and look straight into a mirror, drawing up and outward from the lash line towards the dot. Finish by filling in the line from the centre of your eyelid to the outer corner. If you have any mishaps, use a cotton bud soaked in eye makeup remover to correct smudges. Rimmel Wonder’swipe Liner & Shadow in Fashun, £7, is a foolproof favourite, as it’s easy to apply.
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look?
Clean-shaven, stubble or full b eard? Here’s how to st yle your fa cial hair to suit your fa ce shap e
D
o you have a round, oval, triangular or diamond-shaped face? Read the handy guide opposite to make sure you’re sporting the right style of beard. Winter is a great time to invest in taking care of your bristles, as cold weather and windy conditions can leave your facial hair dry and damaged. If you’ve already got a full beard, then a little extra care will keep it
looking neat and tidy. Or perhaps you’ve grown a ‘Movember’ moustache, and want to reshape it into something a bit more you? If your goal is a bushy beard, trimming your bristles might seem like the wrong thing to do. But frequent grooming will actually help keep your beard in shape. That’s where Braun’s flexible shavers come in handy. The Shave and Style Shaver 3010BT is a shaver and beard trimmer in one, making it the ideal 3-in-1 grooming tool. Shave, trim or style to your liking with the help of its five convenient comb attachments. Or try the 6-in-1 Multi Grooming Kit MGK3020, which offers beard styling and hair clipping in one sleek package, with six attachments so you can adapt it to your beard, whichever look you go for.
England player and Braun ambassador Eric Dier relies on the Shave and Style Shaver to keep him looking his best.
FIND YOUR FACE SHAPE Round Angular styles suit circular faces best. A beard that’s long at the chin will elongate your face, or opt for a soul patch - under your chin - to complement your features. 1
2
Triangle Avoid lengthy beards that accentuate your longer face. Instead, sideburns work well, as do combination looks like the ‘beardstache’, a hybrid style combining thick stubble and moustache. 3
Diamond If you have a slightly narrow forehead and jawline but somewhat wider cheekbones, it’s best to go for short sides and keep the bottom of your beard long to help offset your broader face. 4 Oval If you’re lucky enough to have an oval face shape, you’ll find it’s really versatile, and will suit almost every style of beard. So, take your pick, or try them all – but not at the same time!
Braun Shave and Style Shaver 3010BT (far left), £60*; Braun 6-in-1 Multi Grooming Kit MGK3020, £20**
*Promotional price available 1 November 2018 to 23 December 2018. Normal price £90. **Promotional price available 27 November 2018 to 23 December 2018. Normal price £30
What’s
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Fight back against colds this winter with Benylin, Sudafed & Calpol UK 18+. Opens 00.01 on 24.10.18. Closes 23:59 04.12.18. Text entry, standard network charges apply. No purchase necessary. Normal exclusions apply. 5 prizes of a £1,500 lastminute.com 360° travel e-gift card each, valid to book flights, hotel stays or flight+hotel packages on lastminute.com (subject to its own terms and conditions: https://travelgiftcard.lastminute.com/gift-card/15/gift-card-open/). The activated e-gift card expires on 30.06.19. 1 entry per person. Terms and conditions at www.tesco.com/competitions. Promoter: Tesco Stores Ltd. Calpol® Sugar Free Infant Suspension contains Paracetamol, can be used in infants from 2 months (weighing over 4kg and not premature). For pain and fever relief. BENYLIN® Chesty Cough Non Drowsy (12+ years use only) Contains Guaifenesin. SUDAFED® Blocked Nose Spray (12+ years use only) contains Xylometazoline. Always read the label. UK/BE/18-12499
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UK 18+. Opens 24.10.18. Closes 23:59 04.12.18. Normal exclusions apply. 5 prizes of a £1,500 lastminute.com e-gift card each, valid to book flights, hotel stays or flight+hotel packages on lastminute.com. The e-gift card is valid to complete bookings by 30th June 2019. 1 entry per person. Terms and conditions at www.tesco.com/competitions. Promoter: Tesco Stores Ltd.
GIVEAWAY
The ME-TIME box
We’re giving you the chance to win one of 10 glamour boxes, filled with goodies to see you through the par ty season 1
3 2
4
6 5 7
8 9
PHOTOGRAPHY PIXELEYES PROP STYLING INDIA JACKSON
one of 10 boxes 1 L’Oréal Paris Volume Million Lashes, £11, adds glossy volume and separates lashes for a fanned-out effect. 2 Rimmel 60 Seconds Super Shine Nail Polish, £3, delivers guaranteed glamour, and fast. Rapid Ruby is the perfect Christmassy red.
to maximise the fragrance: citrus, floral and woody, with a hint of vanilla.
Stick Blush, £9, gives a healthy hint of colour to winter skin.
5 This suits-all, pillar-box red lipstick is enriched with omega-3 and vitamin E. L’Oréal Color Riche Lipstick in Rouge Sauvage, £7.
8 Simple Hydrating Booster 25ml, £7, is your go-to seasonal staple for freshlooking skin; it’s ideal under makeup.
3 A smoky eye is the ultimate party look, and this palette of blendable shadows makes it easy. Rimmel Magnif’eyes Palette in Blush, £9.
6 Finish your face with a sweep of bronzer to temples, down the nose, cheekbones and then décolletage. Rimmel Natural Bronzer, £6, gives a subtle, flattering glow.
4 Spritz on FCUK Her 100ml, £15, behind your knees and on pulse points
7 Blush is a partygoer’s best friend – L’Oréal Infaillible Longwear Shaping
9 Keep the delicate skin around your eyes protected with L’Oréal Age Perfect Eye Cream 15ml, £12. To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxdec by 23:55 on 8 January 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 14 November 2018. Closing date 23:55 on 8 January 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 L’Oréal Paris Volume Million Lashes, 1 x Rimmel 60 Seconds Super Shine Nail Polish, 1 x Rimmel Magnif’eyes Palette in Blush, 1 x FCUK Her 100ml, 1 x L’Oréal Color Riche Lipstick in Rouge Sauvage, 1 x Rimmel Natural Bronzer, 1 x L’Oréal Infaillible Longwear Shaping Stick Blush, 1 x Simple Hydrating Booster 25ml and 1 x L’Oréal Age Perfect Eye Cream 15ml. Products may differ in appearance 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/beautyboxdec before entering.
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Your winter SURVIVAL GUIDE D on’t let seasonal snif fles get you down – here are some easy ways to f ight symptoms
STOP THE SPREAD Cold and flu germs are spread by coughing and sneezing, and can live on hands and surfaces for up to 24 hours. Washing your hands regularly not only cuts your chance of falling ill, but also of spreading germs to others. If you’re already sniffly, using a tissue will help to avoid infecting people around you. Keep a box of Kleenex Balsam Tissues, 64 sheets, £1.90, on hand – your nose will thank you for the protective balm made with aloe vera, vitamin E and calendula.
POWER OF SALT If you prefer to avoid medicines, a little salt can go a long way. Gargling with a salt water solution (add 1 tsp to a glass of warm water), for example, can soothe a sore throat. Did you know you can also use salt to cleanse your sinuses, helping to prevent infection? The easiest way to do this is with a saltwater-based nasal spray, such as Sterimar Stop & Protect Cold and Sinus Relief* 20ml, £9.
HEAT, SLEEP, HYDRATE, REPEAT… The best ways to recover from a cold or flu are to keep warm, get plenty of sleep and replace lost fluids by staying hydrated. Try to help combat the typical cold and flu symptoms of a chesty cough,
high temperature and stuffy nose with Beechams Max Strength All in One** 16 Capsules, £5.25.
FEED A COLD
steam from a bowl of hot (not boiling) water before you turn in, or have a hot shower and let the steam soothe your sinuses. Another option is an over-thecounter nasal spray such as Otrivine Adult Sinusitis Spray† 10ml, £3.50, which can clear your nose in minutes.
It’s easy to lose your appetite when you’re under the weather but the old adage rings true… and chicken soup is a GET great choice to give THE JAB your body the USE AN ALLFlu season peaks nourishment it ROUNDER needs to fight off If a combination in December and germs. Stuffy nose of cold and flu January, so don’t stopping you from symptoms are getting delay getting tasting anything? Try you down, turn to your jab. Sudafed Blocked Nose something that can help Spray*** 15ml, £4, which to fight them all at once. Rub Vicks VapoRub†† 100g, £4, gets to work in minutes. onto your chest and back before going to bed to release soothing CLEAR A COUGH vapours that will help to tackle There are two main types of that cough, sore throat, cough: dry and tickly, and chesty. To tackle a dry cough, drink plenty congestion and catarrh. of liquids and suck on lozenges to soothe your throat. If you have a DON’T FORGET LITTLE ONES chesty cough, drink hot water Kids’ immune systems take time with honey and lemon, or use an to develop, meaning they pick up expectorant, such as Benylin colds more easily. Most colds Chesty Coughs Non-Drowsy clear up in five to seven days, but 150ml, £4.50, to help make mucus keep Calpol Sugar Free Infant easier to cough up. Most coughs Suspension††† 100ml, £3.50, on clear up in three weeks; if yours hand; it is suitable for children lingers longer, see your doctor. from two months to six years, to soothe fever, colds, earache, sore throats and teething pain. GET READY FOR BED Sleep is important for healing but uncomfortable symptoms, such as a blocked nose, can make it Always read the label hard to nod off. Try inhaling the
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DID YOU KNOW? Adults get two to four colds every year – and kids as many as 10
* Sterimar congestion relief made with 100% natural sea water, an alternative to medicated nasal spray. **Beechams Max Strength All In One capsules. For cold and flu relief. ***Sudafed Blocked Nose Spray contains xylometazoline. †Otrivine Adult Measured Dose Sinusitis spray contains xylometazoline hydrochloride. ††Vicks VapoRub is suitable for children over two years and can be used with other medicines. †††Calpol Sugar Free Infant Suspension contains paracetamol. It can be used in infants from two months (weighing over 4kg and not premature)
Yes, it is p ossible to have a magical Christmas without sp ending a for tune. Tr y these exp er t tips to embra ce the season and stay on budget
Elli Donajgrodzki, Tesco magazine’s Food editor, shares her cooking tips
those who love it, then offer an alternative. Try a granita for a lighter dessert, or a simple chocolate yule log.
1. Plan ahead
3. Befriend your freezer
It might sound obvious, but careful meal-planning will mean you're much less likely to over-cater or fill your trolley with impulse buys. Work out the number of meals you need to prepare, including the main event, and how many servings you’ll need of each. Having turkey? Find our calculator on p59.
The freezer can be a lifesaver over the festive period. Set aside a Sunday afternoon in early December to batch-cook a few crowd-pleasing meals you can reheat when time is tight - doing away with the temptation to order a pricey takeaway. Check out tesco.com/realfood for hundreds of recipe ideas.
THRIFTY FOOD TIPS
W
e love Christmas, but for many of us the festive season is also a time of overspending. With nearly one in seven Brits admitting to worrying about money in the run-up to the big day, and one in 10 revealing these worries negatively impact their enjoyment, families are really feeling the pressure*. But it doesn’t have to be that way – it is possible to have a more mindful, budget-friendly Christmas that’s still completely magical. Here, our experts share their advice for a happy and financially stress-free holiday season.
2. If you don’t like it, don’t buy it For some, it isn’t Christmas without a traditional Christmas pudding. But if you’re not a fan, don’t bother. Buy a small pudding for
GO GREEN Tips for an eco budget holiday 1. Six million Christmas trees are discarded each year, so if your heart’s set on a real tree, why not rent one? ‘More and more garden centres and plant nurseries offer a Christmas tree hire service, which can be cheaper than buying your own,’ says Friends of the Earth campaigner Nick Rau. ‘They’ll often deliver and collect, and it can keep growing once returned. Look for the FSC or Soil Association logo to make sure it's grown sustainably.’
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4. Christmas cheers! If you’re hosting, opt for mulled wine over fizz. It’s easy to transform an inexpensive red with spices and fruit. Serve with mince pies for an affordable December drinks party.
2. E-cards have come a long way – you can now send chic designs by email, without impacting the environment. Paperless Post (paperlesspost. com) has beautiful free options you can email with a personal note. You can even customise some with photos for a special touch. If paper cards are your thing, choose recycled ones. 3. Switch to LED lights in your Christmas decorations and you’ll help the environment, and your electricity bills will go down too (LED lights use up to 90% less energy)**.
MONEY GET CRAFTY We asked upcycling expert Sophie Prescott from DiY Blonde (diyblonde.com) to share her clever ideas with us - see below and right.
WORDS SARAH DAWSON ILLUSTRATIONS CRISPIN FINN *Research by the Money Advice Trust
**
Research by Which?
PERSONAL PRESENTS Homemade gifts are always a hit – and they’re budget-friendly too. Write memories and glue photos onto pieces of card, then pop them in a glass jar for a unique gift they’ll treasure.
CREATE A NEW RITUAL
‘Christmas is a time for much-loved rituals, but why not start some new traditions?’ says life coach Carole Ann Rice (realcoachingco.com). Head out on a wintry walk with friends, or host a morning get-together with cocoa and gingerbread. Kids will love it, plus it’s cheaper than fizz and buffet food. Creating festive memories really is about more than just splashing the cash!
BACK TO NATURE Keep decoration costs down by using nature to style your home. Go on a family foraging day (always forage responsibly and legally – find a guide at woodlandtrust.org.uk) or take clippings from your garden to create rustic Christmas decorations. Make your own pine cone wreath, spray paint twigs to display in a vase with fairy lights, or hang a large branch, decorated with baubles, over your Christmas table. See p140 for lots more crafty inspiration.
SPECIAL DAYS OUT
something Give experiences as presents. It’s New Year the in to ard forw look can the kids again for out and it means you’re not paying your use to et forg ’t holiday activities. Don ners, Part ard Rew our with Clubcard points uding incl out days ily fam on ls dea t for grea theme parks, zoos and the cinema.
FESTIVE BUDGETING APPS Meet your digital elves… 1. Free apps Manage Christmas (iOS) and Christmas Gift List (Android) help you track who you need to buy for, letting you set a budget per person and list what you still need to buy. 2. Brits throw out 227,000 miles of wrapping paper each Christmas – to save paper and money, try the free app Wrapping Paper Calculator (Android), which works out the precise amount of paper needed for each pressie! 3. PriceSpy, a free app for Android and iOS, compares over 800,000 products to find the lowest price. Make a list of big items you need to buy and it will update you on the best deals.
‘HELP US SAVE MONEY THIS CHRISTMAS!’ How our Christmas clinic has inspired Kate and Stuart from Leicestershire
‘As parents to three boys, we really try to make Christmas special, but this means it can be an expensive occasion. We try to spread out our spending, think of cheap days out and not go crazy with presents – but as the children get older, their wish lists also grow. We’d like to be more organised and track what we spend our money on, as well as keep tabs on the things we’ve bought. ‘Your advice has been so useful. We don’t often plan
ahead for food (other than Christmas dinner), so we’re going to work on that this year – it will definitely stop some of our more random purchases. ‘It’s easy to get swept up in what you think you need, but we feel inspired to buy something only if we really want or need it – both food and gifts. We look forward to giving this advice a go this year.’
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Bring warmth and cosiness to your home with the right lighting Make your home snug and inviting with the right mood lighting, and chase those winter blues away. First, think about your practical needs. LED spotlights are great at brightening busy parts of the home, such as kitchens and bathrooms. Statement pieces are back in style, so be bold with a showstopping shade in the living or dining room. And donâ&#x20AC;&#x2122;t forget to create softer pools of warm light with side and standing lamps in your living room or bedroom. Now you can stock up on a range of bulbs with this offer: 3 for 2 on selected Tesco light bulbs, halogen and LED* to keep your home cosy and bright this winter.
3 FOR 2 ON SELECTED TESCO LIGHT BULBS*
*
All is bright
Cheapest product free. 3 for 2 promotion available on selected Tesco light bulbs until 22 November 2018
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PRIZE DRAW
WIN
a luxury treehouse holiday for four
Relax in a secluded thtub outdoor roll-top ba
The open-plan living space features a modern kitchen an d dining area
If you thought staying in a treehouse was just for kids, think again! This month’s prize is a fantastic seven-night stay at Luxury Lodges Clowance (luxurylodges.com) in South Cornwall for four people, either a family or an adult group. The Treehouse – the only one of its kind – elevates guests to a new level of luxury. At 20 metres and featuring expansive openplan living spaces, two beautifully designed bedrooms and a 360-degree terrace – which offers enchanting views over the nearby woodland – it gives a whole new meaning to the term ‘high-rise’! You can also enjoy the views of the estate’s 97-acre parkland and lake from the gorgeous open-air (but very private) roll-top bathtub. Surrounded by
natural fencing, you can relax and enjoy the sights and sounds of the forest or spend evenings gazing up at the stars. Guests also have access to a wealth of facilities on site, including a restaurant and bar, and indoor pool. Complimentary activities include tennis, croquet, badminton and basketball, with woodland trails and a rowing lake. If this wasn’t enough, the prize also includes a three-course dinner for four on site, four tickets to the Eden project, an 80-minute Segway experience for the group, VIP welcome pack including a bottle of Taittinger, and two Temple Spa treatments. Everything you need for a perfect luxury stay is waiting for you.
For your chance to win, visit tes.co/luxurylodges by 23:55 on 8 January 2019. The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opening date 00:01 on 14 November 2018. Closing date 23:55 on 8 January 2019. Only one entry per household. Internet access required for entry. One winner randomly drawn. Prize is a seven-night self-catering stay for four people sharing a two-bedroom Treehouse at Luxury Lodges Clowance, South Cornwall. Prize includes a three-course dinner for four, to the value of £75 per person, at the on-site restaurant, four entry tickets to Eden Project, 80minute Segway experience for four, 2 x 30-90minute Temple Spa Treatments of the winner’s choice from the selection available at the venue and a VIP welcome pack that includes a bottle of Taittinger (75cl). Prize must be taken 12 months from winner notification, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/luxurylodges before entering.
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CRAVE IT
Boxing Day sandwich F RE N C H D I P T U RK E Y S A N D W I C H Makes 4 Takes 20 mins Cost per serve £2.44
Preheat the oven to gas 6, 200°C, fan 180°C. Mix 110g finely sliced cooked Brussels sprouts, 2 tbsp cider vinegar and some seasoning in a bowl. Set aside. Split 4 white sub rolls lengthways, then open out. Spread 4 tbsp lighter mayonnaise over the bottom halves and 4 tbsp cranberry sauce over the top halves. Divide 40g baby spinach leaves between each roll, then top each
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with 50g sliced cooked turkey breast and 50g cooked stuffing balls. Scatter over the sprouts and place 35g thinly sliced Tesco Finest reblochon cheese on top of each. Close the rolls and gently press the top halves down to keep everything together. Put on a lined baking tray and bake for 5-7 mins or until the cheese has melted. Meanwhile, make or heat 175ml gravy to pack instructions. Serve the sandwiches with the gravy in bowls for dipping. Each sandwich contains Energy
2738kJ 688kcal 34%
Fat
Saturates
Sugars
Salt
26g 11g 18g 3.0g 37% 56% 20% 50%
of the reference intake. See page 8. Carbohydrate 75g Protein 36g Fibre 5g
RECIPE JOHN GREGORY-SMITH PHOTOGRAPHY ALEX LUCK FOOD STYLIST BIANCA NICE PROP STYLIST LUIS PERAL
OH-GO-ON-THEN
30
PRIZES TO B E
WO N
Text to Win Text AFTEREIGHT2, your full name & postcode to 60110 by 31.12.18 Texts charged at your standard rate No purchase necessary
Opens 01.11.18. Closes 11:59pm 31.12.18. UK 18+ only. Normal exclusions apply. 30 winners randomly drawn each win a ÂŁ100 Tesco Gift Card. 1 entry per person. Text charged at standard rate. Terms and conditions at http://www.tesco.com/help/tesco-competitions/. Promoter: Tesco Stores Ltd.
