Tesco Magazine - October 2018

FREE

OCTOBER 2018

Frightfully good!

Halloween crafts, 10-minute party food & great-value costumes

54

MAKE IT Spooky salted caramel tart

RECIPES TO STAY IN FOR JUST FOR TWO

Special roast rack of lamb

Tricks and treats • How to host like a pro • Beauty box giveaway • Jamie Oliver’s comfort food AUTUMN BEAUT Y • BONFIRE NIGHT FEAST • HALF-TERM FUN

NHS Flu Jab Service.

There for those who need an extra little help

Visit your nearest Tesco Pharmacy store to find out if you qualify for a free NHS flu jab* * The NHS flu jab service is subject to availability, whilst stocks last. Available in selected stores only.

There will be a £9 charge if you don’t qualify for the free NHS Jab. All services are at the discretion of the Pharmacist. Exclusion criteria applies (may vary in each Tesco Pharmacy), ask at the Pharmacy for more details and see in-store leaflet for eligibility and terms and conditions.

TESCO MAGAZINE THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.

%

OT. A%

0 0 1 . rla B.O.B. Finally, a skimmed milk that tastes as good as semi-skimmed.

*Comparative test results ith 208 consumers of semi-skimmed milk. rla B.O.B milk is a source of calcium hich contributes to ards the maintenance of normal bones.

WELCOME

Red wine, roast dinners and trick-or-treaters – these are the things October is made of.

Not forgetting the licence to hibernate at home as much as we like (yes!). This month, your kitchen is where the party’s at, and we’ve plenty of ideas to keep everyone happy. Not least our cover star: a gooey, chocolatey and absolutely irresistible salted caramel tart (p76). We’ve given it a spooky decorative spin, making it just the thing for a Halloween party. And if Halloween always seems to ‘creep up’ on you, fear not. Both the monster burgers and spider pies (p40) are cheap (under £1 per serving!) and easy to make – plus the great-value (and spooky-cute) costumes (p102) mean you can stop manically searching the house for materials to make your little one look vaguely like a werewolf.

Far from shunning the darker evenings, we’ve found plenty of things for you to do, including torchlight zoo tours and stargazing (p104). Planning ÉÂ

E«£¨ã £ 㨠«Â£

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dish up our Bombay chicken one-pot and sip on a hot spiced toddy Ô

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ôÉ ¸Û »» 㨠۸÷ Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco

Lauren Rose-Smith, EDITOR Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2018 Cedar Communications Limited.

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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 Creative solutions editor Alison Fordy ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart TESCO Head of content Al Berry Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Advertising account management Chris Kent, Susan Leydon. For all Tesco magazine advertising enquiries, please contact tescomagazine@dunnhumby.com. Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright CONTENT AND PUBLISHING Editorial director Maureen Rice Acting content director Abigail Smith 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 WITH THANKS TO Louise Burfitt, Lucy Jessop, Rachel Linstead, Julie Patmore, Steve Yates 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

SALADS AREN’T JUST FOR SUMMER

FO R I N S P I R AT I O N GO TO APETINA.COM

CONTENTS

COVER RECIPE KATY GREENWOOD COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

FOOD

LIVING

8 OUR RECIPES

59 THE ULTIMATE FREE-FROM APPLE CRUMBLE

Every recipe, at a glance

Gluten- and dairy-free

10 JOIN THE CONVERSATION

13 IN SEASON

63 WINE AND DINE

Emails, social posts and pictures you’ve sent in

Make the most of autumn

Choose the right wine to enjoy with your dinner

21 THIS MONTH

64 VARIETIES

Our pick of things to eat, try and buy in October

Get the lowdown on Tesco Finest cheeses

96 COME ON OVER

67 FOOD TO ORDER

Plan the perfect gathering for friends and family

28 WARM WELCOME Top chef Jamie Oliver shares his recipes

32 FIRE AND SPICE , ã èÔ ÷Éè É E«£¨ã with these Indian dishes

Start planning now and get ready for Christmas

39 BONFIRE BANGERS

99 SMASHING PUMPKINS

112 ALL YOU NEED IS… …a wobble cushion. Basic kit for a top workout

Tuck in to these tasty bites

68 DISCOVER DELICIOUS

Fun Halloween crafts

115 SPREAD THE COST OF CHRISTMAS

40 A FRIGHTFUL FEAST

Make your weekend special with Tesco Finest

102 LITTLE HORRORS

Sound advice on how to get organised

All of our spooky recipes cost less than £1 per serving – now that’s magic!

75 COOK WITH CARAMEL Sweet and savoury dishes

45 10-MINUTE TERRORS

81 EVERYDAY EASY

Four scarily good treats

Simple family dinners

48 SIMPLY SCARY Create a ghoulish centrepiece

117 IT’S IN THE BAG 104 EMBRACE THE DARKNESS

Check out some top gifts for Christmas

Fun things to do at night

89 MORE FISH IN THE SEA

121 PRIZE DRAW 107 THE ME-TIME BOX Enter for a chance to win a box of treats

Learn more about ÛèÛã «Â » Û¨«Â£

108 YOUR ULTIMATE HAIR COLOURING GUIDE

91 5 INGREDIENT

Top tips from the experts

51 DINNER FOR TWO Four one-pot dishes – all under 500 calories

Check out some frightfully cute costumes

An amazing all-inclusive family holiday to Gran Canaria to be won

Great ideas for easy midweek dinners

55 SUNDAY BEST A classic roast for two

92 USE IT ALL Use up your leftovers.

This month: the potato

122 OH-GO-ON-THEN Whip up some scones

Dress up for the occasion – Halloween costumes, p102 treats are up Check out what onth, p107 for grabs this m

Try our great recipes for seasonal ingredients on p13

es Create some frightful bit 0 this Halloween on p4

Te 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 en standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments st or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions o expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not ex 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 All the re cip es in this issue

33

35 Snacks, sides & sauces Celeriac & potato mash 57 Herby potato salad 92 Honey & chilli baked Brie 39 Indian-spiced devilled eggs 35 Kofta bites with minty yogurt 35 Paneer & chili naans 33 Patatas bravas 92 Pesto croquettes 92 Seared cabbage with lemon & hazelnuts 57 Smoky chips & garlic mayo 39 Spiced Indian slaw 33 Squash, carrot & onion bhajis 34 The ultimate onion gravy 17

8

57 Bombay chicken one-pot roast 33 Chicken enchiladas 83 Creamy tarragon chicken & potatoes 91 Spicy chicken wings 39 Teriyaki chicken noodles 86 Thai red chicken & squash traybake 29

Pearl barley, bacon & carrot one-pot 52 Roast rack of lamb with shallot sauce 57 Sausage & cannellini bean casserole 85 Squash, chorizo & mozzarella salad 13 Vietnamese caramel pork with pickled veg 76

Meat

Fish & seafood

Apple & pork meatballs 18 Caramelised bacon & chilli jam sarnies 77 Marmalade hot dogs 39

Cod, lentil & beetroot traybake 52 Filo fish pies 31 Spiced salmon with chickpeas & spinach 82

Poultry

Find loads more great recipes at tesco.com/realfood

OUR RECIPES

13

41

52

37 Vegetarian Baked mushrooms with quick garlic bread 81 Mushroom & feta risotto 52 Pear & broccoli soup 19 Smokin’ chilli ‘non’ carne soup 29 Spring greens spanakopita 14 Tarka dahl with sticky mango aubergine 91 Thai jackfruit salad bowl 25 Tomato & sweet onion pasta 52

19 Sweet treats & drinks 76 Autumn scones 122 Classic crème caramel 78 Free-from apple crumble 59 Salted caramel tart 76 S’mores hot chocolate 26 Sticky caramel pears 39 Vanilla chai hot toddy 37

52

Halloween fun Bat doughnuts 46 Franken-feet 46 Halloween bone cake 48 Monster breadsticks 46 Monster burgers 41 Pear ghosts 46 Pumpkin sushi rice balls 41 Shrunken potato heads with slime dip 41 Spider pies 43 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, Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ ã¨É É裨»÷ èÂã«» the juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food are Safety page at tesco. com/realfood. Recipes marked use no animal products, Á ã  ۨ ¢ Y «Ô Û Á ¸ use «Â »è «Â£ Á ã Û¨ ££Û  « ÷ Y «Ô Û Á ¸ use no no milk-containing ingredients. Recipes marked gluten-containing ingredients. Product ingredients are subject to change – please always check the pack carefully to ensure they meet your requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are 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-is-healthy.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by Öè »« Âèã «ã«É«Ûã t £ ã 㨠ã ô è » ãÉ ÛÔÉ to individual nutritional queries. Information is correct at the time of going to press.

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…

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE

Star letter St THRIFTY FEASTING THRI

I can cannot express how useful No waste sum summer u m (July/August) was to me! By sheer coincidence, coin in I sat down and read it just before we were hosting our annual BBQ for befo 25-30 family members. Normally we’re 25-3 iinundated nun u with sausages, but I took your advice and suggested to everyone what they adv might mi igh bring. My sister made The ultimate coleslaw, while Mother made Spiced chickpea cole burgers. bur ur We did have a few leftover burgers, but these were minced and added to tomato sauce for a quick spag bol! Tina, via email sau WRITING W RITIN NG MEMORIES ME EMORIES One tip in your Sail through summer feature (July/August) was for children to keep a travel journal – I’d suggest this for everyone. We’ve just returned from three years in Malta and Italy.

Before we left, my mother-in-law gave me a journal, which I thought I’d never use, but from the first day I recorded what we did. A great way to look back.

Phil, via email

CRAFTY DIVERSIONS I loved Fiesta fun (July/August) for ideas to keep the kids amused in a creative, simple  ÉÛã ã«ó ô ÷ Û Á÷ ¢Éè ÷ É» «  / Û¨ »ã ¢ ÉÁ 㨠¨ ã ô ¨ ¢è ô«ã¨ Û «ÛÛÉ Û £»è Â É t ô ÛÉ ¨ ÔÔ÷ ô«ã¨ Éè « Û ô ô Âã ãÉ Û ÷ 㨠¸ ÷Éè E öã ã«Á ô £É«Â£ ãÉ ¶ ûû èÔ Éè Û裻 ÛÛ Û ô«ã¨ Ô«Â ÔÔ» Û c«Â  ]èÛ« EÉ ¢É»¸

SEASONAL INSPIRATION Û Á÷ ÁÉ㨠»ô ÷Û Û ÷Û c¨ ¨ Ûã Ô ã É¢ Éɸ«Â£ «Û 㨫¸«Â£ É¢ ÛÉÁ 㨫£ ãÉ Éɸ  ÛÉ / »Éó Ô« ¸«Â£ èÔ c Û É Á £ û«Â ¶ Á Ô ¸ ô«ã¨ « Û / èÛ ã¨ magazine to educate my children about seasonal food – hence In season «Û ¢ óÉè «ã ]É ô¨  ¢ Á«»÷ Á ¢É »è ¨ «ã ô Û ¨ Éè £ ãã Û »ÁÉ ã ã  㨠ۨÉôÛãÉÔԫ£ ãÉ Á ÛÛ Û Á«¢ É :è ¢É spectacular dessert. Thanks, Tesco. » D  ¨ Ûã É É¢

ã«É On p31 of the September issue of Tesco magazine we stated NHS Choices advises that families can save an average Ô ô ¸ ÷ èãã«Â£ ¢ÉÉ ô Ûã c¨ ãè » £è «Û Ô ÁÉÂ㨠t Ôɻɣ«Û ¢É 㨠É

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 12 November 2018 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 12 November 2023. 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.

Find all our recipes at tesco.com/realfood

Su Summer ummer holidayy seasonal tea – roasted tomato risotto #tescomagazine ¨ «Ûã«Â » ¸

c« ã Û É¢ÉÉ Û V ô ¸ ãÛè è ÷ ô«ã¨ Ô« ¸» £ ã Ûã÷ V«ÔÔ hÂô«Â

Homemade banana crisps on the muesli this morning using a recipe from @tescofood! ¢ ¢ÉÉ «

Get in touch and win!

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

New YOU VOTED FOR

COOL MINT MOCHA

Selected stores only. Subject to availability.

OCTOBER HARVEST

IN SEASON The choice of fruit and veg in autumn is sp e c ta cular – here’s how to make the most of it Butternut squash A smooth, sweetly nutty flavour makes squash a comfort food favourite.

To prepare, halve widthways, just above the bulb, with a sharp knife. ]ã  㨠ã  ÉÂ É Â èÛ a knife or peeler to remove the skin.

Halve lengthways, then deseed with a spoon. Chop as per your recipe.

Don’t discard the seeds! Roast with a little soy sauce for a crunchy snack.

•

•

S Q UA S H , C H O RI Z O & M O Z Z A RE L L A S A L A D Serves 4 Takes 45 mins Cost per serve £1.62 600g deseeded butternut squash, cut into 5mm-thick half moons 1 red onion, cut into 8 wedges 2 tbsp olive oil 130g pack diced chorizo 2 tsp harissa paste 1 lemon, juiced 120g pack rocket 125g pack reduced-fat mozzarella, drained and torn 5g fresh mint leaves, roughly torn

COOK’S TIP You don’t have to peel squash if you’re roasting it until soft.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash and onion on a baking tray, add 1 tbsp oil, season and mix. Roast for 25-30 mins until tender.

2 Preheat the grill to high. Scatter the chorizo over the squash and grill for 5 mins until crisp.

3 Meanwhile, mix together the harissa, remaining oil and half the lemon juice.

4 Tip the rocket into a bowl with the remaining lemon juice; season and toss together. Arrange on a serving dish and top with the squash, onion and chorizo. Finish with mozzarella, mint leaves and a drizzle of harissa oil.

Each serving contains Energy

1344kJ 322kcal 16%

Fat

Saturates

Sugars

Salt

22g 7g 9g 2.0g 32% 35% 10% 33%

of the reference intake. See page 8.

Carbohydrate 15g Protein 16g Fibre 1g

For more butternut squash recipes, visit tesco.com/realfood 13

OCTOBER HARVEST

Spring greens Despite their name, spring greens are available in store all year round. They are a long, loose-leaved cabbage, unique to the UK, with a mild flavour.

They’re high in vitamin C and a source of vitamin K. For a vibrant side, whisk lemon zest and juice with olive oil, garlic and seasoning. Toss with steamed sliced spring greens and toasted hazelnuts.

•

3 eggs, beaten £ó £ ã « ¨ ¨ Û É Parmesan, grated Ÿ £ è ¢ ãÛ » ¨ Û 250g tub ricotta ã ÛÔ Â »÷ ¨ÉÔÔ «»» Ω lemon, zested 50g butter, melted £ Ô ¸ »É Ô Ûã ÷

èÁ »

•

S P RI N G G RE E N S S PA N A KO P I TA Serves 8 Takes 1 hr 10 mins Cost per serve 84p 2 x 240g packs sliced spring greens 2 tbsp olive oil É«É  »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ

1 Boil the greens for 4-5 mins until tender. Drain, refresh with cold water, then drain again. Squeeze out any excess water with your hands and discard any tough stalks. Finely chop.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a medium heat and add the onion.

Fry, stirring occasionally, for 6-8 mins until soft. Add the garlic and cook for 30 secs until fragrant. Tip into a bowl and add the greens, eggs, cheeses, dill, lemon zest and some seasoning; mix well.

3 Lightly grease a 25.5cm springform cake tin with a little butter, then add Û¨ ã É¢ »É £«Â£ ÛÉ ã¨ ã 㨠4 corners of the square hang over the edge of the tin. Brush with butter.

Repeat with another 5 layers, each time brushing with butter and overlapping and angling the pastry, so the edges of the squares form a rough circle. Spoon the greens mixture into the pastry case.

4 Gently scrunch one of the remaining »É Û¨ ãÛ Â Ô» «ã Éó 㨠»»«Â£ Repeat with the remaining sheets, Éó «Â£ 㨠۫ Û Ûã  «ۨ«Â£ with the middle. Brush the remaining butter over the top. Bake for 40-45 mins until golden. Leave to cool for a few mins, then remove from the tin.

Serve hot or at room temperature.

Each serving contains Energy

1245kJ 299kcal 15%

Fat

Saturates

17g 8g 25% 41%

Sugars

Salt

5g 5%

0.8g 14%

of the reference intake. See page 8.

Carbohydrate 23g Protein 13g Fibre 1g

Wine match Tesco Finest South African Chenin Blanc, £7*, has aromas of apricots, apple and honey, followed by elegant flavours of ripe pear and a subtle hint of oak. *

14

Evelliquas For more spring il ium greens velia sae recipes, et, utempor visit tesco.com/realfood a ditissi del mod et, conet vel evelis

Price excludes Scotland

*Reduced sugar in comparison to similar products. **Protein contributes to the growth/maintenance of muscle mass.

Pure fresh cows’ milk that’s naturally easy to digest

97% of a2 Milk™ drinkers would recommend it to a friend*

Learn more at a2milk.co.uk | Not suitable for cows’ milk protein allergy. *In an a2 Milk™ user trial tested on 318 people.

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

OCTOBER XXXXXXXXXXXXXXX HARVEST

Red onions Red onions have characteristic purple-red skin and white layers tinged with red inside. They’re milder than white onions and work well in salads and marinades.

Like white onions, when chopped they produce a sulphur-rich oil that stimulates tears. The best way to prevent this is to avoid cutting through the root, as this is where most of the oil is found.

For a warming dinner, roast red onion, aubergine and peppers.

Toss with cooked penne and tinned tomatoes. Top with crème fraîche and Parmesan, then bake until golden and bubbling.

•

•

T H E U LT I M AT E O N I O N G R AV Y Serves 8 Takes 1 hr 5 mins Cost per serve 24p 50g butter 1 tbsp olive oil Ÿ ÛÁ »» É«ÉÂÛ Â »÷ Û»« ã¨÷Á ÛÔ «£Û Ô»èÛ » ó Û ãÉ Û ó ã ÛÔ Ô» «Â Éè 200ml red wine Á» ó £ ã » ÛãÉ ¸ ã ÛÔ è Âã ¶ »»÷

1 Melt the butter with the oil in a large, heavy-based saucepan over a medium heat; add the onions and thyme. Season, stir well, then reduce the heat to low. Cook, stirring occasionally, for 20-25 mins or until the onions have caramelised.

2 Y ÁÉó 㨠ã¨÷Á ]Ô «Â¸» 㨠Éè over the onions and cook, stirring for

1 min. Stir in the wine, then slowly add the stock, stirring continuously, until incorporated. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 25-30 mins until rich and thickened. Stir in the redcurrant jelly, season to taste and sprinkle with the extra thyme leaves.

Each serving contains Energy

495kJ 119kcal 6%

Fat

Saturates

7g 4g 10% 18%

Sugars

Salt

5g 5%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 9g Protein 1g Fibre 1g

cÉ ¢ û Éɸ 㨠£ ó÷ èÂã«» «ã ¨ Û ã¨« ¸  VÉè «ÂãÉ ¢ û Û ¢ ÉÂã «Â » ó ãÉ ÉÉ» 㨠 ¢ û cÉ Û ó ¢ ÉÛ㠫 㨠¢ « £ Éó «£¨ã , ã ãÉ É«»«Â£ 㨠 Ûã« «Â 㨠è Âã ¶ »»÷

Forofficiendam more red onion recipes, visit tesco.com/realfood Andebis et, sumquiate non et quist faccab illuptam as molest,

17

Gala apples More than 53,000 tonnes of Galas were sold in the UK in 2017, making it the UK’s favourite apple.

Originally developed in New Zealand, they are a cross between Golden Delicious and Kidd’s Orange Red. They have a sweet, aromatic óÉè  «Ûã«Â ã«ó ÷ »»Éô Ûã «Ô Û c¨ « Á Û¨ Á ¸ Û ã¨ Á £ ã ¢É ãÉ ÔÔ» Û &«Â Ûã Ô ÷ Ûã Ô «Ô ã ã Û É ãÉ ÔÔ» Û

•

•

A P P L E & P O RK M E AT B A L L S Serves 4 Takes 45 mins Cost per serve 67p 500g pack 12% fat pork mince 1Ω Gala apples, cored and grated 2 garlic cloves, crushed

£ ¢ Û¨ Û £ » ó Û Â »÷ ¨ÉÔÔ pinch of grated nutmeg ã ÛÔ Ô» «Â Éè 1 tbsp olive oil 200g tomato passata

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the mince, apples, garlic, most of the sage, the nutmeg  Éè «Â Éô» ] ÛÉ  Á«ö well. Divide into 16 and roll into balls.

V» «Â  ɫ» ¸«Â£ «Û¨  brush the tops with olive oil. Roast for 15 mins, then pour over the passata.

YÉ Ûã ¢É ÂÉ㨠Á«ÂÛ èÂã«» Éɸ 㨠É裨 /¢ ã¨ Û è «Û ãÉÉ dry, stir through a little water.

2 Divide the meatballs between 4 plates; scatter with the remaining sage. Delicious served with mash  £ «¢ ÷Éè »«¸ Each serving of meatballs contains Energy

1275kJ 305kcal 15%

Fat

Saturates

18g 6g 25% 29%

Sugars

Salt

8g 9%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 12g Protein 25g Fibre 2g High in vitamin B1; high in protein; source of vitamin B3; source of vitamin B12; source of phosphorus; source of zinc

EASY SWAP Serve the meatballs with spaghetti and a grating of Parmesan or torn mozzarella.

18

Evelliquas il ium veliarecipes, sae et, utempor a ditissi del mod et, conet vel evelis For more Gala apple visit tesco.com/realfood

WORDS BRYONY BOWIE, LOUISE BURFITT RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY STUART OVENDEN FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

OCTOBER XXXXXXXXXXXXXXX HARVEST

Conference pears Conference pears gained their name by winning first prize at the National British Pear Conference in 1885. c¨ ÷ ¨ ó Éô £  ۸«Â  Ûô ã £ «Â÷ Û¨ Pears continue to ripen after Ô« ¸«Â£ ÛÉ É¢ã  ԫ ¸ è «Ô To ripen, store in a fruit bowl at room temperature. Gently press below the Ûã »¸ «¢ 㨠ۨ £«ó Û Û»«£¨ã»÷ «ã Û «Ô For an autumnal dessert, toss » ¸ « Û Â Ô » É Ô Û with cinnamon, fresh thyme sprigs, Á Ûè£ Â Û »ã èãã ¸ until tender. Serve with mascarpone.

• •

•

P E A R & B RO C C O L I S O U P Serves 4 freeze soup only Takes 30 mins Cost per serve 82p 2 tbsp olive oil, plus extra to serve É«É  »÷ ¨ÉÔÔ ¨ Û É¢ É É»« èã «ÂãÉ ÛÁ »» É ãÛ 2 Conference pears, peeled, cored and É裨»÷ ¨ÉÔÔ 850ml hot vegetable stock 60g vegetarian blue cheese, crumbled 20g dried cranberries 20g walnuts, chopped

1 Heat the oil in a large saucepan over a medium heat. Add the onion and

Éɸ Ûã« «Â£ É Û«É »»÷ ¢É Ÿ Á«ÂÛ until soft. Add the broccoli, pears and ó £ ã » ÛãÉ ¸ ] ÛÉ 㨠 «Â£ ãÉ the boil. Cover, reduce the heat to low  Éɸ ¢É Á«ÂÛ É èÂã«» 㨠broccoli is soft.

2 Using a hand blender, blitz the soup until smooth. Divide between 4 bowls and top each with the blue cheese, cranberries, walnuts and a drizzle of oil to serve.

Each serving contains Energy

1445kJ 345kcal 17%

Fat

Saturates

Sugars

Salt

22g 6g 22g 1.6g 32% 30% 24% 27%

of the reference intake. See page 8.

Carbohydrate 25g Protein 13g Fibre 10g

Andebis et, sumquiate etrecipes, quist faccab illuptam as molest, 19 For moreofficiendam Conferencenon pear visit tesco.com/realfood

XXXXXXXXXXXXXXX THIS MONTH

Settle into

RECIPES XXXXXXXXXX PHOTOGRAPHYTOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

Our pick of all the b est things to eat, buy and tr y this month

IF YOU TRY ONE THING… …make it the rich, oozing Belgian Chocolate & Sea Salted Caramel Lava Pudding 525g, £4 (75p/100g), ¶èÛã 㨠ã ã ãÉ ÉèÂ É special dinner. Fancy making your own caramel dessert?

Try our recipes on p75.

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

21

THIS MONTH

HAPPY HALLOWEEN! Orange Gingerbread Mini Pumpkin 8-pack, £1 (13p/100g)

We’ve got your Halloween party food sorted – choose from a whole range of gruesome goodies from the in-store bakery, as well as spooky sweets and creepy chocolates for visiting trick-or-treaters.

Halloween Jelly Mix 75g, 50p (67p/100g)

Popping Candy Cluster 8-pack, £1

Milk Chocolate Oozing Eyeballs 100g, £1

(13p/100g)

Halloween Cupcake Platter 12 pack, £5.50 (46p each)

Spooky Mini Doughnuts 18-pack, £1.05 (6p each)

FREE FROM No tricks here, just gluten-free treats!

Tuck into Free From Halloween Mini Cupcakes 9 pack, £3.50 (39p each): bite-sized chocolate and vanilla sponges with spooky icing.

KNOW YOUR PUMPKINS SPOOKY SUCCULENTS No time to carve pumpkins? Decorate with a Novelty Succulent Skull, £3 each, instead! Choose from four glittery colours in cute skull pots.

Carving pumpkins are grown for their size and are much less sweet and óÉè ÛÉÁ ã¨ Â ó « ã« Û £ Éô ÛÔ « »»÷ ãÉ ã ô¨« ¨ ã  ãÉ smaller. You can still eat carving pumpkins - just cook with extra herbs or spices. Try tossing wedges with garam masala, then roast and add to a curry.

23

THIS MONTH

TASTE FILES CURRIES Celebrate National Curry Week (22-28 October) with one of these – how spicy you go is up to you!

DATE NIGHT DINNER With the nights drawing in, treat someone special to a cosy dinner date at home. Start with sumptuous Tesco Finest Angus Sirloin Steaks 225g, £5.18 (£2.30/100g), served with Diane Sauce 180g, £1.10 (61p/100g), Tesco Finest Baby Potatoes with Extra-Virgin Olive Oil & Thyme 400g, £1.50 (38p/100g), and Tesco Finest Land Cress & Winter Herb Salad 85g, £1.75 (£2.06/100g). Follow with luxurious Tesco Finest Raspberry & White Chocolate Domes 2-pack, £4 (£2 each).

Tesco Finest Fiinest Chi Chicken icken Korma Ko with Fragrant Pilau Rice 450g, £3.70 (82p/100g)

Tesco Finest Beef Madras with Fragrant Pilau Rice 450g, £3.70 (82p/100g)

HIT THE ROAD

HALF-TERM HERO Tesco Finest st Chicken Jalfrezi J with Fragrant Pilau Rice 450g, £3.70 (82p/100g)

24

Fill the fridge for half-term with Goodness Slurpers 4 x 90g, £1.98 (50p each): each pouch is one of your 5-a-day. Choose from Tropical, Apple & Strawberry, Apple, or Apple & Banana.

If you’re heading on a family road trip this half-term, why not use your Clubcard vouchers to make your holiday budget go that bit further? As the RAC is one of Tesco’s many Reward Partners, your vouchers are worth three times their value when you spend them on RAC personal breakdown cover. Don’t worry if you haven’t got enough vouchers for the cover you’d like, you can top up with a credit or debit card. Visit tesco.com/clubcard/ for more information.

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3 WAYS TO BOOST YOUR SALADS

FALL FOR AUTUMN Follow these smart styling tips to embrace the season at home

Turn a lonely bowl of lettuce into something to look forward to with a tasty additions pot. ¨ÉÉÛ ¢ ÉÁ Á ã Û¨ pulses or salads – we love Spiced Chickpeas & Houmous 145g, £1.50 (£1.08/100g), Chargrilled Chicken Slices 65g, £1.50 (£2.31/100g), and Spiced Tomato, Millet & Quinoa 170g, £1.50 (88p/100g) – pictured right.

& â ÈÚö óªâ§ ⧠â§ÖÈó §ÖÈó ⧠â Á be used as a blanket for chilly evenings. Try the Check Sherpa Throw in Berry, £25.

*In store 29 October

§ÈÈÚ Öª § Öª¢§â Èó Ö ªÚÓº ö çÖÚâªÁ¢ óªâ§ Öö colours to bring the outdoors in.

Try Florist Choice Bouquet with Brassica, £15.

STAR INGREDIENT

THAI-SPICED JACKFRUIT Embrace ó ÖÀªÁ¢ seasonal scents: try the fruity Fig & Mulberry ª çÚ Ö 90ml, £4.

145g, £2 (£1.38/100g) WHAT IS IT? A large sweet fruit with a meaty texture, common in South Asian cuisine. Here, «ã Û «  óÉè ô«ã¨ lemongrass, chilli and more, making it an ideal vegan alternative to pulled pork.

TRY IT IN… THAI JACKFRUIT SALAD BOWL Divide 250g cooked wholegrain rice, a 140g pot pink slaw, and 145g Thaispiced jackfruit* between 2 bowls. Top with avocado and drizzle with sriracha.

25

THIS MONTH

FIREWORK FRIGHT

TWISTS ON TOFFEE APPLES

>Éè ôÉ ¸Û  èÔÛ ã Ô ãÛ èã 㨠are lots of things you can do to keep them calm. Walk dogs during the day, keep pets indoors at night, and provide hiding spots. Close windows and curtains, and play music or have the television on to help Áè 㨠ÂÉ«Û

MAKE SOUP SUPER cÉ ÛÁɸ÷ «ۨ ãÉ Tideford Organic Red Lentil, Apricot & Chilli Soup 600g, £2.80 (47p/100g), toss pumpkin seeds with olive oil and smoked paprika, then toast until fragrant.

Serve with Tesco Finest Sprouted Grain Rolls 4-pack, £1 (25p each).

D ¸ ¨ £ ã¨«Û , »»Éô Â É É Night with these chocolate-dipped apples – all £1 each, or two for £1.50

Rocky Road

BONFIRE BURGERS Try topping Tesco Finest Caramelised Onion Quarter Pounders 454g, £2.50 (55p/100g) , with sliced Spicy Cheddar 90g, £1 (£1.11/100g), and serving with Curly Fries 700g, £1.50 (21p/100g) ¢É Û÷ ôÉ ¸ ó« ô«Â£ ¢ÉÉ

White Chocolate Balls

Pink Shimmer Sprinkles

WORDS BRYONY BOWIE, ELLI DONAJGRODZKI PHOTOGRAPHY TOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

LOVE LOCAL

5 STEPS TO A S’MORES HOT CHOCOLATE &É Â㠫¸ 㨠ã ô«»» ¸ Ô ÷Éè ô Á ô¨«» ÷Éè ô ã ¨ 㨠ôÉ ¸Û make your own s’mores hot chocolate. Stir Drinking Chocolate into hot Milk, then top with Marshmallows  »÷ èÁ » Chocolate Digestives and a drizzle of Tesco Finest Belgian Chocolate Sauce. Yum!

1 26

Drinking Chocolate 500g, £2.50 (50p/100g)

+

2

Semi-Skimmed Milk 2 Pints, 80p (70p/ltr)

+

3

+

4

Marshmallows 200g, £1 (50p/100g)

Milk Chocolate Digestive Biscuits 300g, 60p (20p/100g)

=

5

Tesco Finest Belgian Chocolate Sauce 250g, £2 (80p/100g)

Drinking chocolate is subject to availability

+

Warm welcome From a veg-pa cke d chilli soup to a fuss-fre e chicken traybake, say hello to a healthier autumn with Jamie’s great re cip es

HEALTHIER SWAP b§ªÚ Ö çÓ ÚÈçÓ ªÚ À â ¡Ö õâÖ ò ¢ Áú Ó · óªâ§ ÁÚ Á ÖÈóÁ Öª ¡ÈÖ õâÖ Ö ºÈ Ú È¡ ò ¢ Á §ÈÀ À âÈÖ⪺º §ªÓÚ

28

JAMIE OLIVER

‘

S M O K I N’ C H I L L I ‘ N O N’ C A RN E S O U P Butternut squash & c r u n c hy t o r t i l l a s Serves 4 ( without cheese and yogurt) Takes 50 mins Cost per serve 96p 2 red onions 2 cloves of garlic 1 bunch of fresh coriander (30g) olive oil 800g butternut squash 2 fresh red chillies 1 heaped tsp smoked paprika 150g brown rice 1 x 400g tin of mixed beans in water 1 x 400g tin of quality plum tomatoes 2 wholegrain tortillas grated cheese and a dollop of yogurt, to serve (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. V »   »÷ Û»« 㨠É«ÉÂÛ Â £ »«   »÷ ¨ÉÔ the coriander stalks, reserving the leaves for later.

2 Place a large pan on a medium heat and drizzle in the oil. Add the onions, garlic and coriander stalks, and cook for 10 mins, or until softened.

3 Peel the squash and chop into 1.5cm ¨èÂ¸Û Û Â Â »÷ Û»« 㨠chillies, then add to the pan along with the squash and smoked paprika.

Cook for a further 10 mins, or until slightly softened.

4 Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins’ worth

of water. Break the tomatoes up with a wooden spoon, season to taste with sea salt and black pepper, then leave to bubble away for 15-20 mins, or until the rice and squash are cooked through.

5 Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 mins, or until golden and crisp.

6 Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yogurt, if you like.

Each serving contains Energy

1757kJ 415kcal 19%

Fat

Saturates

Sugars

Salt

4.4g 1.1g 19.0g 0.4g 6% 6% 21% 7%

of the reference intake. See page 8.

Carbohydrate 80.2g; Protein 14.4g; Fibre 13.6g Source of protein, which supports the maintenance of muscle mass

‘

This beautiful curry is full of attitude with its punchy, aromatic flavours softened by creamy coconut milk. Swapping squash for pumpkin makes it ideal for Halloween too.

Seriously delicious!

‘

‘

With Bonfire Night coming up, I’ve stripped things back to create a phenomenal meat-free chilli soup.

Blitz and serve in a mug while you watch the fireworks, or embrace it in all its chunky glory!

T H A I RE D C H I C K E N & S Q UA S H T R AY B A K E Z ingy cucumber salad Serves 6 Takes 1 hr 10 mins Cost per serve £1.85 1kg butternut squash or pumpkin ¢ £ ¨« ¸  㨫£¨Û Û¸«Â É bone out (430g) 1 heaped tbsp Thai red curry paste 1 x 400g tin of light coconut milk 1 bunch of spring onions 1 bunch of fresh coriander (30g) 1Ω mugs jasmine rice (450g) 1 cucumber 2 limes 150g sugar snap peas

1 Preheat the oven to gas 6, 200°C, fan 180°C. Carefully quarter the squash lengthways, deseed and cut into 3cm chunks, then tip into a large roasting tray, along with the chicken thighs. Season lightly with sea salt, add the curry paste, then give everything a good mix and roast for 45 mins or until golden and cooked through.

2 When the time’s up, remove the tray from the oven and pour in the coconut Á«»¸ c «Á   »÷ ¨ÉÔ ã¨ ÛÔ «Â£ onions and half the coriander (stalks and all) and add to the tray. Give everything a good mix, then roast for a further 15 mins while you cook the rice.

3 Fill 1Ω builder’s mugs with rice and tip into a pan, along with 3 mugs of boiling water. Cook on a medium heat, ô«ã¨ 㨠»« É ¢É Á«ÂÛ É èÂã«» »» the water has been absorbed and the « «Û »«£¨ã  è ÷ 4 Meanwhile, halve the cucumber lengthways and scoop out and discard the watery seeds. Cut into rough chunks and place in a bowl with a pinch of salt. Finely grate in the zest from 1 lime and squeeze in the juice (to avoid waste, cut the squashed lime into quarters and pop into a jug of water for a refreshing drink). Give everything a good scrunch with your ¨ Â Û ã¨ Â Â »÷ ¨ÉÔ ã¨ Á «Â«Â£ coriander leaves and scatter a few over the cucumber.

5 Slice the sugar snap peas in half lengthways and add to the tray for the last 2 mins.

6 Scatter the remaining coriander over the traybake. Slice the remaining lime into wedges for squeezing over, then serve with the cucumber salad and è ÷ « Each serving contains Energy

2109kJ 497kcal 33%

Fat

Saturates

Sugars

Salt

10.5g 5g 11g 0.8g 15% 25% 12% 13%

of the reference intake. See page 8.

Carbohydrate 81.1g; Protein 24.5g; Fibre 4.8g High in protein, which supports the maintenance of muscle mass

29

HEALTHIER SWAP Upping the veg makes this dish even better for you, plus choosing light coconut milk instead of regular is an easy way to lower the fat.

Double win!

30

JAMIE OLIVER

HEALTHIER SWAP Filo pastry makes a lighter, crispy alternative âÈ Óç ÈÖ Ú§ÈÖâ ÖçÚâ Ó ÚâÖö plus adding peas to your mash means an extra portion of veg!

‘

RECIPES JAMIE OLIVER PHOTOGRAPHY ELLA MILLER FOOD AND PROP STYLING MADDIE RIX

‘

Fish is not only tasty, it’s also full of vitamins and minerals. These crisp, golden parcels, filled with cod, haddock and salmon in a cheesy leek sauce, are so good even fussy eaters will love them!

FILO FISH PIES W i th p e a - s p i ke d m a s h Serves 4 Takes 45 mins Cost per serve £2.18 2 cloves of garlic 2 leeks olive oil ã ÛÔ Ô» «Â Éè Á» Û Á« Û¸«ÁÁ Á«»¸ Ô»èÛ öã ¢É èÛ¨«Â£  Á Û¨«Â£ 1 lemon ö £ Ô ¸ É¢ »É Ô Ûã ÷ ö £ Ô ¸ É¢ ÛÔÉÂÛ« »÷ ÛÉè Û¨ Ô« Á«ö

£ D «Û V«Ô ÔÉã ãÉ Û 400g frozen peas £ ¨ ¨ Û

1 Preheat the oven to gas 6, 200°C, fan 180°C. V »   »÷ Û»« 㨠£ »« ô Û¨   »÷ Û»« 㨠» ¸Û 㨠 Ի «Â » £ Ô Â É Á «èÁ ¨ ã ô«ã¨ ãÛÔ É¢ É«» Éɸ ¢É Á«ÂÛ É èÂã«» ÛÉ¢ã  Ûã« «Â£ £è» »÷ 2 ]ã« «Â 㨠Éè 㨠 £ è »»÷ ÔÉè «Â ã¨ Á«»¸ Ûã« «Â£ ÉÂã«ÂèÉèÛ»÷ «Â£ ãÉ ã¨ É«» 㨠 ãè  㨠¨ ã Éô ãÉ »Éô  ۫ÁÁ ¢É Á«ÂÛ É èÂã«» 㨫 ¸  3 &«Â »÷ £ ã Éó 㨠» ÁÉ û Ûã  ÛÖè û «Â ¨ »¢ 㨠¶è« ã¨ Â Û ÛÉ ãÉ ã Ûã ô«ã¨ Û Û »ã  » ¸ Ô ÔÔ ]ã «Â ã¨ Û è 㨠É裨 É Û Û« ó «ÂãÉ ÛÁ »» Ô Â Â Û ó Û ãã«Â£ 㨠» ¸Û Û« ¢É 㨠ԫ »»«Â£ 4 > ÷ Û¨ ã É¢ »É ã É »  ôÉ ¸ Ûè ¢ èÛ¨ ô«ã¨ »«ãã» Á«»¸ 㨠 ãÉÔ ô«ã¨ ÂÉ㨠ۨ ã èÛ¨ £ «Â ô«ã¨ Á«»¸  ãÉÔ ô«ã¨ 㨫 Û¨ ã É¢ »É 5 ]ÔÉÉ Öè ã É¢ 㨠ۨ Ô« Á«ö «ÂãÉ ã¨ Á« » É¢ ã¨ Ô Ûã ÷  ãÉÔ

ô«ã¨ Öè ã É¢ 㨠» ¸ Á«öãè «Â£ ã¨ Ô Ûã ÷ £ Û èÔ Éó 㨠»»«Â£ èÛ¨ ô«ã¨ »«ãã» ÁÉ Á«»¸ 㨠 ãô«Ûã ãÉ Û » Á ¸«Â£ Ô » Y Ô ã ô«ã¨ 㨠Á «Â«Â£ «Â£ « ÂãÛ ãÉ Á ¸ Ô »Û 㨠 èÛ¨ 㨠ãÉÔÛ ô«ã¨ »«ãã» É«» ¸ ¢É Á«ÂÛ É èÂã«» £É»   «ÛÔ 6 D Âô¨«» Ô »  ¨ÉÔ ã¨ ÔÉã ãÉ Û «ÂãÉ Á ¨èÂ¸Û ã¨ Â Éɸ «Â Ô Â É¢ É«»«Â£ Û »ã ô ã ¢É Á«ÂÛ É èÂã«» ã  «Â£ ã¨ Ô Û ¢É 㨠» Ûã Á«ÂÛ «Â Ûã Á ÷ 㨠 Á Û¨ 㨠ÔÉã ãÉ Û Â Ô Û ô«ã¨ ÛÔ» Û¨ É¢ Á«»¸ èÂã«» ÛÁÉÉ㨠7 Y ¨ ã ã¨ Û ó Û è  £ 㠫 㨠¨ Ûã« «Â£ èÂã«» Á »ã ] ó ô«ã¨ 㨠ۨ Ô« Û Â Ô ÛÔ«¸ Á Û¨ Each serving contains Energy

2507kJ 595kcal 30%

Fat

Saturates

Sugars

Salt

13.7g 4.9g 12.9g 1.1g 20% 25% 14% 18%

of the reference intake. See page 8.

Carbohydrate 82.5g; Protein 40.7g; Fibre 8.7g Source of vitamin B1, which supports the normal function of the heart

31

Fire and spice Take inspiration from India for a B onf ire Night feast with a twist COOK’S TIP

Cro wd -p lea

sin g

To toast spices, dry-fry in a frying pan over a low heat, stirring, until just fragrant, then remove from the pan.

32

m co

for

od o f t

WEEKEND COOKING

B O M B AY C H I C K E N O N E - P O T ROA S T

S P I C E D I N D I A N S L AW

Serves 6 with leftovers Takes 2 hrs 15 mins plus marinating Cost per serve £1.11 4 tbsp tikka curry paste 2 tbsp Greek-style yogurt 1.9kg whole chicken 1 large onion, quartered 2 large garlic cloves 3cm piece ginger, peeled 2 tbsp olive oil 1 tsp each ground cumin and coriander 1Ω x 400g tins chopped tomatoes 300ml hot chicken stock 500g baby potatoes 100g sliced greens, large stalks removed 100g baby spinach fresh coriander leaves, to serve steamed rice, to serve (optional)

GET AHEAD Prepare the veg and dressing for the slaw up to 4 hrs in advance. Mix in the dressing, coriander and cashews before serving.

Serves 6 Takes 20 mins Cost per serve 27p 220g carrots, peeled and coarsely grated £ ¨ »ó É Â Â »÷ shredded É«É ¨ »ó   »÷ Û»« 5 tbsp low-fat natural yogurt 1 lime, juiced Ω-1 red chilli (to taste), deseeded and  »÷ Û¨ Ω tsp cumin seeds, toasted until fragrant 10g fresh coriander, chopped 40g cashews, toasted and chopped

In a large bowl, mix the carrots, cabbage and onion. In a jug, combine the yogurt, lime juice, chilli and cumin; season. Pour over the veg and mix to coat. Stir in half the coriander and half the cashews, then top with the remainder to serve.

1 Mix the curry paste with the yogurt, then rub all over the chicken. Season well, then set aside in the fridge for 30 mins (or overnight) to marinate.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the onion, garlic and ginger in a food processor to a chunky paste. Heat the oil in a large, heavybased, lidded casserole. Gently fry the paste for 5 mins, stirring occasionally, until softened. Stir in the spices and cook for 1 min.

3 Pour over the tomatoes and stock; season well. Add the potatoes, then put the chicken on top. Roast, uncovered, for 20 mins.

4 Reduce the heat to gas 4, 180°C, fan 160°C. Baste the chicken in sauce, then cover and cook for 1 hr 20 mins or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the meat.

5 Transfer the chicken to a warm serving plate, loosely cover with foil and set aside to rest for 15 mins. After 10 mins, add the greens to the sauce and simmer on the hob, uncovered, for 2 mins. Add the spinach and cook for 2 mins.

6 Return the chicken to the pot and scatter with the coriander to serve, then carve. Serve with the slaw, naans and steamed rice, if you like.

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the chilli, paneer and garlic with 1Ω tbsp melted butter.

2 Put the naans on a baking tray; brush with the remaining butter. Top with the cheese mix, then the nigella seeds.

3 Bake for 8 mins or until the cheese has melted and the naans are golden.

Sprinkle with the coriander to serve.

Each serving (one-eighth) contains

Each serving contains

Energy

1975kJ 475kcal 24%

Fat

Saturates

32g 10g 45% 51%

Each serving contains Energy

Fat

Saturates

Sugars

Salt

288kJ 69kcal 3%

4g 5%

1g 4%

6g 6%

0.2g 4%

of the reference intake. See page 8.

Carbohydrate 7g Protein 3g Fibre 3g 1 of your 5-a-day; source of protein

PA N E E R & C H I L L I N A A N S Serves 6 Takes 15 mins Cost per serve 56p £

 ¨«»»« Û Â Â »÷ « £Ô   »÷ £ ã £ »« »Éó  »÷ ¨ÉÔÔ 45g butter, melted 3 Tesco Finest plain naans, halved Ω tsp nigella seeds 5g fresh coriander, chopped, to serve

Sugars

Salt

Energy

7g 7%

1.0g 17%

1276kJ 305kcal 15%

of the reference intake. See page 8.

Carbohydrate 17g Protein 31g Fibre 4g

Fat

Saturates

13g 8g 19% 39%

Sugars

Salt

2g 3%

0.9g 16%

of the reference intake. See page 8.

Carbohydrate 36g Protein 9g Fibre 3g

For more Indian-inspired recipes, visit tesco.com/realfood

33

S Q UA S H , C A RRO T & ONION BHAJIS Makes 12 ( if using gram flour) Takes 35 mins Cost per serve 31p 200g peeled carrots, coarsely grated 150g peeled butternut squash, coarsely grated » £ É«É ¨ »ó   »÷ Û»« Á Ô« £«Â£ Ô »   »÷ £ ã ¨«»»« Û Â Â »÷ « £ £ Á É Ô» «Â Éè 2 tsp garam masala 1 tsp ground turmeric 2 eggs, lightly beaten vegetable oil, for frying fresh coriander leaves, chopped, to serve mango chutney, to serve (optional)

1 Mix the carrot, squash, onion, ginger and chilli in a large bowl. In a separate Éô» Á«ö 㨠Éè  £ Éè ÛÔ« Û season well. Stir this through the vegetables until evenly coated, then mix in the beaten egg.

2 Divide into 12 equal rounds using your hands or a spoon, then transfer to a plate.

3 Pour enough oil into a large, deep pan so that it comes about 3.5cm up the sides (but not more than half-full).

Heat to 180°C or until a piece of bread turns golden in 20-30 secs.

4 Cook 4 bhajis at a time in the hot oil for 4 mins, turning regularly with a slotted spoon, until golden and crisp all over. Transfer with a slotted spoon onto kitchen paper to drain, bringing the oil back up to temperature between batches. Serve warm, scattered with coriander leaves, and with mango chutney alongside for dipping, if you like.

Each bhaji contains Energy

Fat

Saturates

Sugars

Salt

703kJ 169kcal 8%

12g 16%

2g 8%

7g 8%

0.4g 6%

of the reference intake. See page 8.

Carbohydrate 13g Protein 4g Fibre 2g Source of folate

34

GET AHEAD You can make the devilled eggs up to 2 days in advance, Cover and chill in the fridge until ready to serve, then scatter with the paprika and coriander.

WEEKEND COOKING

INDIAN-SPICED D E V I L L E D EG G S Serves 6 Takes 25 mins Cost per serve 19p 6 eggs, at room temperature 3 tbsp light mayonnaise 1 tsp white wine vinegar 1 tsp English mustard Ω tsp garam masala 1 tsp mango chutney º-Ω red chilli (to taste), deseeded 5g fresh coriander leaves, chopped, plus extra to serve pinch of smoked paprika, for sprinkling

1 Put the eggs in a saucepan, cover with cold water and bring to the boil over a high heat, then simmer gently for 10 mins. Drain, cool under cold running water, then peel and slice in half.

2 Scoop the yolks into a bowl, mash with a fork and stir in the remaining ingredients, except the paprika and extra coriander. Season, then spoon into the egg whites. Sprinkle with the paprika and remaining coriander to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

329kJ 97kcal 5%

8g 11%

2g 9%

1g 1%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 1g Protein 7g Fibre 0g High in protein; high in vitamin B12; source of vitamin D; source of iodine

KO F TA B I T E S W I T H M I N T Y YO G U R T Makes 12 Takes 35 mins Cost per serve 44p 500g pack lamb mince 1Ω tsp ground cumin 2 tsp ground coriander 2 garlic cloves, crushed ã ÛÔ Â »÷ ¨ÉÔÔ Á«Âã » ó Û 1Ω tsp olive oil For the herb yogurt 150g low-fat natural yogurt 2 tbsp chopped mint leaves Ω garlic clove, crushed º tsp cumin seeds, toasted and crushed 2 tsp lemon juice

Each kofta bite contains Energy

514kJ 124kcal 6%

Fat

Saturates

10g 4g 14% 22%

Sugars

Salt

1g 1%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 1g Protein 8g Fibre 0g

sy Ea

1 In a large bowl, mix all the kofta ingredients (except the oil). Season, then shape into 12 equal balls. Flatten slightly with the palm of your hand, then set aside on a plate.

2 Mix the herb yogurt ingredients in a bowl, season to taste, then set aside in the fridge.

3 Preheat a griddle pan over a high heat. Pour the oil over the kofta on the plate and roll so that they are lightly coated. Cook for 8-10 mins, turning halfway, until cooked through and browned all over. You might have to do this in batches. Serve warm with the herb yogurt for dipping.

to -m

ak ef inge r food

Wine match Coteaux d’Aix en Provence Rosé, £6.75*, with flavours of red berries and citrus fruit, is a refreshing complement to the spices in this Indian feast. *

Price excludes Scotland

For more Indian-inspired recipes, visit tesco.com/realfood

35

Probably the best beer in the world

Only at

WEEKEND COOKING

RECIPES LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING AGATHE GITS

VA N I L L A C H A I H O T T O D DY Makes 6 ( without cream) Takes 10 mins Cost per serve 94p 3 Tesco Finest chai tea bags 1 vanilla pod, halved and split lengthways 1 cinnamon stick 30g soft brown sugar 1Ω tbsp clear honey 300ml unsweetened almond milk 135ml dark rum 6 tsp single cream (optional) 6 star anise, to serve

1 Bring 600ml water to the boil in a saucepan. Add the teabags, vanilla and «Â ÁÉ ]ã« ãè Â É ã¨ ¨ ã 㨠 leave to infuse for 6 mins. Squeeze out the tea bags, then discard. Add the sugar and honey and stir to dissolve.

2 Pour the almond milk into the pan and gently warm through. Remove from the heat and add the rum. Divide between mugs or heatproof glasses, spoon 1 tsp cream over each, if using, and garnish with star anise.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

369kJ 88kcal 4%

1g 1%

<1g 1%

8g 9%

0.1g 1%

of the reference intake. See page 8.

Carbohydrate 9g Protein <1g Fibre 1g

For more Indian-inspired recipes, visit tesco.com/realfood

37

ONIONS PICKLED IN 15 MINUTES

Slice Thinly slice your onions, cucumber or choice of vegetables

Infuse Pour over Sarsonâ&#x20AC;&#x2122;s Lightly Seasoned vinegar blend and leave for 15 minutes

Enjoy Serve with your burger or chosen dish as a side or complement to your meal

Visit www.Sarsons.co.uk for more quick pickling recipes and follow us on @SarsonsUK

Only at

EASY PARTY FOOD

BONFIRE BANGERS

RECIPES LOTTIE COVELL PHOTOGRAPHY TOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

Dig out the sparklers and celebrate Bonfire Night with these easy recipes H O N E Y & C H I L L I B A K E D B RI E

M A RM A L A D E H OT D O G S

Serves 8 Takes 35 mins Cost per serve 56p

Serves 6 Takes 40 mins Cost per serve 67p

Preheat the oven to gas 6, 200°C, fan 180°C. Top 2 x 200g Brie wedges with a few rosemary sprigs, 1 tsp crushed chillies and 2 tbsp clear honey, then put them side by side on a large piece of greased foil and wrap up. Bake for 15-20 mins until the Brie is very soft.

Serve with 1 cucumber, 6 carrots, and 1 small fennel bulb, all cut into crudités, and crusty bread for dipping.

Preheat the oven to gas 7, 220°C, fan 200°C. Mix 120g shredless marmalade, 1 tbsp wholegrain mustard, the juice of Ω orange and 1 crushed garlic clove, then microwave for 1 min on high. Put 6 Bramley apple sausages in a roasting tin. Coat in the glaze and add 3 thyme sprigs. Roast for 30 mins, turning the sausages halfway, until cooked through. Meanwhile, in a frying pan, heat 2 tbsp olive oil over a high heat. Â »÷ Û»« red onions and fry for 10 mins, stirring. Reduce the heat; cook for 15 mins until really soft. Halve the sausages lengthways. Serve in hot dog rolls with the onions and extra thyme.

Each serving contains Energy

1378kJ 330kcal 17%

Fat

Saturates

Sugars

Salt

18g 11g 12g 1.1g 26% 57% 14% 18%

of the reference intake. See page 8.

Carbohydrate 30g Protein 13g Fibre 5g

Each serving contains Energy

Fat

Saturates

Sugars

Salt

SPICY CHICKEN WINGS

2095kJ 499kcal 25%

Serves 6 Takes 45 mins Cost per serve 59p

of the reference intake. See page 8.

Carbohydrate 60g Protein 14g Fibre 3g

22g 7g 21g 1.7g 31% 36% 24% 28%

S T I C K Y C A R A M E L P E A RS Preheat the oven to gas 7, 220°C, fan 200°C. Put 12 chicken wings in a roasting tin. In a bowl, mix 1 tbsp reduced-salt soy sauce, 2 tbsp clear honey, 2 tbsp ketchup and 1 tbsp sriracha; pour over the chicken wings and coat. Roast for 30 mins until the chicken is cooked through and a deep golden colour. Meanwhile, mix 100g light mayonnaise with 2 tbsp sriracha, 1 tbsp ketchup and a squeeze of lemon.

Serve with the wings.

Each serving contains Energy

1295kJ 351kcal 18%

Fat

Saturates

25g 6g 36% 31%

Serves 6 Takes 35 mins Cost per serve 62p Preheat the oven to gas 6, 200°C, fan 180°C. Put 6 cored and sliced Conference pears in a roasting tin and sprinkle over 1 tsp ground cinnamon. Drizzle over 4 tbsp salted caramel sauce, then bake for 25 mins until the pears are soft. Mix 400g Greek-style yogurt with 2 tsp vanilla bean paste or extract and serve with the pears.

S M O K Y C H I P S & G A RL I C M AYO Serves 6 Takes 25 mins Cost per serve 24p Put 750g steak-cut oven chips on a baking tray and coat in 1Ω tsp smoked paprika. Cook to pack instructions.

Meanwhile, mix 80g light mayonnaise with 1 crushed garlic clove, lemon juice (to ã Ûã  ¨  ¢è» É¢  »÷ ¨ÉÔÔ parsley. Season; transfer to a serving bowl. Toss the chips in 1 tbsp sesame seeds and serve with the garlic mayo.

Each serving contains

Sugars

Salt

7g 7%

1.4g 24%

of the reference intake. See page 8.

Carbohydrate 8g Protein 24g Fibre 0g

Each serving contains Energy

894kJ 212kcal 11%

Fat

Saturates

Sugars

Salt

9g 6g 30g 0.2g 13% 28% 33% 3%

of the reference intake. See page 8.

Carbohydrate 31g Protein 4g Fibre 5g

Energy

Fat

Saturates

Sugars

Salt

1012kJ 273kcal 14%

11g 15%

1g 6%

1g 1%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 38g Protein 5g Fibre 4g Source of fibre; source of vitamin B6

39

A frightful

Prices correct at time of going to press

C elebrating Hallowe en do esn’t have to mean a scar y price tag – all of our fun re cip es cost less than £1 p er ser ving!

40

HALLOWEEN FOR LESS

M O N S T E R B U RG E RS Makes 4 Takes 25 mins Cost per serve 78p 4 beef burgers (from a frozen 8-pack) 4 slices 30% reduced-fat Cheddar 4 seeded burger buns, halved 2 tbsp lighter mayonnaise 4 romaine lettuce leaves, halved 4 sliced gherkins (or 1 large gherkin, sliced lengthways into 4) 2 tbsp ketchup Ÿ É»«ó Û Ûãè ô«ã¨ Ô«Á« ÂãÉÛ You will need: 8 cocktail sticks

1 Preheat the grill and cook the burgers to pack instructions.

Meanwhile, cut 1 side of each Cheddar slice in a zigzag pattern using the tip of a knife, so you end up with 4 sets of ‘teeth’. Grill the burger buns, cut-side up, for 1 min until golden.

2 For each burger, spread the mayonnaise on both halves of the bun.

On the bottom half, place a piece of lettuce, then the burger patty. Lay a gherkin slice over the top of the patty so it hangs over the edge to resemble a ‘tongue’. Add a jagged slice of cheese, then carefully squeeze some ketchup over the top of the teeth.

Position the top half of the bun at a slight angle so you can see the mouth inside.

3 Skewer the olives on 8 cocktail sticks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating.

Each burger contains Energy

2078kJ 495kcal 25%

Fat

Saturates

21g 9g 30% 47%

Sugars

Salt

7g 7%

2.3g 39%

of the reference intake. See page 8.

Carbohydrate 49g Protein 27g Fibre 4g

S H RU N K E N P O TAT O H E A D S WITH SLIME DIP

COOK’S TIP Slightly dampen the nori to allow it to stick to the salmon.

Serves 6 Takes 1 hr 10 mins Cost per serve 44p 1kg Charlotte potatoes 2 tbsp olive oil 1 avocado, halved, stoned and peeled 100ml lighter soured cream 1 garlic clove, crushed Ω lemon, juiced 5g chives, snipped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Use the end of a small, sharp knife to carefully carve faces into the potatoes: dig the point of the knife 1cm into the potato and carve out eyes, noses and mouths.

2 Place the potatoes on a baking tray, drizzle with the oil and toss to coat.

Make sure all the faces are facing upwards, then roast for 40-45 mins until golden and crispy.

3 Meanwhile, mash the avocado in a bowl with a fork. Stir in the soured cream, garlic and some seasoning. Add the lemon juice and whisk to combine.

Top with the chives, then serve with the potatoes for dipping.

Each serving contains Energy

908kJ 217kcal 11%

Fat

Saturates

10g 3g 15% 14%

Sugars

Salt

3g 3%

0.2g 4%

of the reference intake. See page 8.

Carbohydrate 28g Protein 4g Fibre 3g Source of vitamin C; source of vitamin B6

P U M P K I N S U S H I RI C E B A L L S Makes 12 Takes 1 hr Cost per serve 42p 300g sushi rice 9cm piece cucumber, cut into 12 cubes 100g smoked salmon 3 coriander stalks, cut into 12 pieces 1 nori seaweed sheet 50ml low-salt soy sauce, for dipping

1 Cook the rice to pack instructions, then set aside until cool enough to handle. Wet your hands with water or a little oil so the rice doesn’t stick. Put about 1 tbsp rice in the palm of your hand and top with a cucumber cube.

Add another 1 tbsp rice on top, then roll the rice around the cucumber until it’s completely covered and you have a solid rice ball. Repeat to make 12 balls.

2 Using a round cookie cutter, cut the salmon into 12 x 5cm-wide circles and use to top each rice ball. Stick a coriander stalk into the rice as a pumpkin stem. Cut triangle eyes and mouth shapes out of the seaweed and stick on the salmon for faces. Serve immediately with soy sauce for dipping.

Each sushi rice ball contains Energy

Fat

Saturates

Sugars

Salt

443kJ 104cal 5%

1g 1%

<1g 1%

1g 1%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 20g Protein 4g Fibre 0g Source of protein; low in fat

41

HALLOWEEN FOR LESS

SPIDER PIES Serves 4 Takes 1 hr Cost per serve 92p 2 tbsp olive oil É«É  »÷ Û»« £ »« »Éó Û Â »÷ ¨ÉÔÔ 2 tbsp red wine vinegar £ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û ã ÛÔ ãÉÁ ãÉ Ôè ée £ ¨ »Éãã ÔÉã ãÉ Û Öè ã £ ã«Â èãã ÂÛ «Â  rinsed £ «»»  »÷ ¨ÉÔÔ £ è ¢ ãÛ » ¨ Û èÁ » £ Ô ¸ »«£¨ã ÷ É»» Û¨É ã èÛã Ô Ûã ÷ 1 egg, beaten Ÿ è ÂãÛ

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 mins, stirring occasionally, until soft. Add the garlic and cook for 1 min. Stir in the vinegar, chopped tomatoes, tomato purée and 200ml water.

Add the potatoes, stir, then cover with the lid and cook for 10 mins.

Add the butter beans and dill, then increase the heat to medium-high and cook, uncovered, for 3-4 mins until the sauce thickens.

2 «ó« 㨠»»«Â£ ãô  Éè ovenproof pie dishes, 6cm deep x 8cm wide. Crumble over the cheese.

3 Unroll the pastry and carefully cut out 4 circles the same size as the top of each pie dish. Top the pies with a pastry disc and press down the edges to secure.

4 Halve the remaining pastry. Use one half to create 4 egg-shaped balls (about 2.5cm thick and 5cm long) for the spider bodies and 4 smaller balls for the heads. Use the remaining pastry to make 8 spider legs (about 1cm thick and 8cm long) for each pie.

5 Brush the tops of the pies with the beaten egg, then top each one with 8 legs, starting in the middle and hanging the legs over the edge.

Position a body and head on top of the legs, pressing them down gently onto the pastry. Brush with more of the egg wash, then add the currants for eyes. Place on a baking tray and bake for 20-25 mins until the pastry is golden and cooked through.

Each serving contains Energy

2252kJ 537kcal 27%

Fat

Saturates

27g 10g 38% 52%

Sugars

Salt

8g 9%

0.9g 15%

RECIPES LIBERTY FENNELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING REBECCA NEWPORT

of the reference intake. See page 8.

Carbohydrate 59g Protein 15g Fibre 6g

For more fun family recipes, visit tesco.com/realfood

43

g n i t s r u b e h t y o Enj

S E L B B U B FRUITY

PERRIER & JUICE AVAILABLE IN 4 PACKS

® Registered Trademark used in agreement with the Trademark Owner

EASY PARTY FOOD

10-MINUTE TERRORS G et your Hallowe en par t y foo d rea dy at the drop of a (witchâ&#x20AC;&#x2122;s) hat

45

EASY PARTY FOOD

B AT D O U G H N U T S FRANKEN-FEET

Carefully break 6 milk chocolate oaties in half. Break 4 milk chocolate pretzels into 2cm pieces. Lay 6 mini chocolate doughnuts on a board and gently push in the pretzels to make ears. Use chocolate writing icing to stick the oatie halves to the sides for wings, then stick edible eyes to the icing below the ears. Best eaten soon after assembling.

Each bat doughnut contains Energy

744kJ 178kcal 9%

Fat

Saturates

Sugars

Salt

8g 4g 12g 0.2g 12% 21% 13% 3%

of the reference intake. See page 8.

Carbohydrate 23g Protein 3g Fibre 1g

Makes 6 Takes 10 mins Cost per serve 29p

Mix 115g vanilla frosting with a little extra strong green food colour gel to get a monster-green colour. Spread thickly over the tops of 6 madeleines.

Use a fork or skewer to add detail to the feet. Arrange 5 raisins on each to resemble toes. Make up to a day ahead and store in a cake tin until ready to serve.

Each Franken-foot contains Energy

926kJ 221kcal 11%

Fat

Saturates

Sugars

Salt

11g 3g 23g 0.3g 15% 14% 26% 5%

of the reference intake. See page 8.

Carbohydrate 30g Protein 1g Fibre 1g

M O N S T E R B RE A D S T I C KS

PEAR GHOSTS

Makes 12 Takes 10 mins Cost per serve 24p

Makes 4 Takes 10 mins plus chilling Cost per serve 35p

Spread a thin layer (5g per stick) of vanilla or chocolate frosting over 12 Italian breadsticks, so that half of each stick is covered in icing. Place on a board lined with nonstick baking paper then gently sprinkle red hundreds and thousands, milk chocolate vermicelli or coloured strands over the icing on each stick, turning the stick as you sprinkle to coat it completely. Stick on edible eyes using a small blob of frosting.

Make up to a day ahead.

Melt a 100g pack white chocolate chips to pack instructions. Meanwhile, remove the stalks from 2 small ripe Conference pears, cut each pear in half and scoop out the cores. Push wooden lolly sticks into the bases of the pear halves. Use a teaspoon to spoon melted chocolate over each pear half to cover the skin.

Tap the lolly stick gently against the bowl edge to smooth the chocolate and remove the excess. Carefully transfer to a board lined with baking paper. Use dark chocolate chips to make eyes and a mouth, then chill èÂã«» Á D ¸ èÔ ãÉ ÷ ¨

Each breadstick contains Energy

Fat

Saturates

377kJ 74kcal 4%

2g 2%

1g 3%

Sugars

Salt

12g 0.1g 13% 2%

of the reference intake. See page 8.

Carbohydrate 18g Protein 1g Fibre 0g

Each ghost contains Energy

679kJ 162kcal 8%

Fat

Saturates

Sugars

Salt

7g 4g 23g 0.1g 10% 21% 26% 2%

of the reference intake. See page 8.

Carbohydrate 23g Protein 1g Fibre 2g

TOP TIP These recipes should be eaten for a special occasion or treat, as part of a healthy diet.

46

RECIPES KATHRYN HAWKINS PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

Makes 6 Takes 10 mins Cost per serve 20p

Simply scary Transform shop-bought cakes into a spectacular, ghoulish centrepiece with this easy Halloween makeover HALLOWEEN BONE CAKE Serves 20 freeze meringue only Takes 1 hr 15 mins plus cooling Cost per serve 71p 1 large egg white 70g caster sugar Ω tsp vanilla extract 50g icing sugar, sifted 1 Tesco Finest red velvet cake (serves 6) 1 Tesco Finest red velvet cake (serves 14)

1 Preheat the oven to gas Ω, 130°C, fan 110°C. Line 2 large baking trays with nonstick baking paper. Put the egg white in a large, non-plastic bowl and beat with an electric whisk, starting on a low speed and slowly increasing to high. t¨«Û¸ ¢É Á«ÂÛ É èÂã«» Ûã« peaks form.

2 Add the caster sugar, 1 tbsp at a time, whisking well between additions, until it’s all incorporated and the meringue is smooth and glossy. Whisk in the vanilla, then spoon the meringue into a piping £ ãã ô«ã¨ Éè ÁÁ ÂÉûû» 3 Pipe bone shapes, 6cm long and 5mm thick, onto 1 lined tray, and 4cm-long bones onto the other. You should have about 50 bones. Bake for 45 mins; remove and set aside to cool.

4 Place the smaller cake on top of the larger cake. Mix the icing sugar with Ω-1 tsp cold water until you have a thick but slightly runny icing. Spoon into ԫԫ£ £ ãã ô«ã¨ ÁÁ ÂÉûû» 5 Once the bones have cooled, pipe a little icing onto the back of a long bone and gently stick it to the side of the large cake. Stick a short bone next to it. Work around the cake, alternating between large and small bones, until the lower tier is covered. Repeat with the top 㫠«ۨ ô«ã¨ ÉÛÛ ÉÂ Û É ãÉÔ

WHISK TO STIFF PEAKS

MIX IN THE SUGAR SLOWLY

Use a clean non-plastic bowl, as plastic bowls can retain grease, which stops the egg white ô¨«Ôԫ£ ¢ã Éèã Á«ÂÛ «ã Û¨Éè» Ûã«

Adding the sugar too quickly can make the egg white collapse, so it’s important to add it 1 tbsp at a time, whisking well to incorporate.

PIPE MERINGUE BONES

MAKE THE ICING

Start by piping a heart shape, then extend the tip into a line ending in a second heart. , ó«Â£ Û«û Û ô«»» ¨ »Ô »» 㨠£ ÔÛ » ã

It needs to be just thick enough to hold the meringue bones in place, but runny enough to pipe easily.

Each serving contains Energy

1371kJ 326kcal 16%

Fat

Saturates

Sugars

Salt

14g 4g 38g 0.3g 19% 20% 42% 5%

of the reference intake. See page 8.

Carbohydrate 49g Protein 3g Fibre 1g

48

DECORATE THE CAKE

FILL THE GAPS

V«Ô »«Â É¢ « «Â£ ÉÂãÉ ã¨ ã Û« of each cooled bone before you stick it to the cake.

Alternate between large and small bones, tucking smaller bones and any broken pieces into the gaps.

RECIPE AND FOOD STYLING MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY IGGLEDEN

SPOOKY SHOWSTOPPER

GET AHEAD The bones can be made 2 weeks ahead and kept in an airtight container. Assemble the cake up to 24 hrs before serving.

For more Halloween ideas, visit tesco.com/realfood

49

A COCKTAIL MADE G R A N D TO N I C G R A N D M A R N I E R & TO N I C W AT E R

WIN A TRIP TO PARIS FOR TWO! And 1 out of 20 Cocktail Kits including a bottle of Grand Marnier 50cl and a Shaker.

SHARE YOUR GRAND TONIC MOMENT: Upload a photo of your Grand Marnier drink to Instagram tagging @grandmarnier.uk and including the hashtag #grandtonic2018 before November 3rd, 2018.

Make sure you are following @grandmarnier_uk for your chance to win!

DR I N K WI T H S T YL E . DR I N K R E S P ON S I B LY.

UK, 25+. Post a photo featuring your Grand Marnier drink to Instagram, tag @grandmarnier_uk in your caption, including hashtag #GRANDTONIC2018 #GRANDTONIC2018. Must be following @grandmarnier.uk for your chance to win. Opens at 00:01 on 01.10.18. Closes at 23:59 on 03.11.18. The first prize includes a trip for 2 people (winner plus guest) for a 2-night trip to Paris, including return economy train from London or flight from any airport in the UK and accommodation in a double room. The second prize is one out of 20 Cocktail kits that include a bottle of Grand Marnier 50cl and a Cocktail shaker. Prize to be redeemed before April 2019.

For full terms visit www.grandmarnier.com/uk. Promoter: Campari UK, Level 27 The Shard, 32 London Bridge Street, London SE1 9SG.

MIDWEEK MEALS

DINNER FOR TWO Say hello to autumn with warming – and healthy – one-p ot dishes All under

500 CALS

COD, LENTIL & BEETROOT TR AYBAKE

TOMATO & SWEET ONION PASTA

MUSHROOM & FETA RISOT TO

PE ARL BARLE Y, BACON & CARROT ONE-POT 51

MIDWEEK MEALS

Serves 2 Takes 50 mins Cost per serve £1.83 15g dried porcini mushrooms 1Ω tbsp olive oil 150g pack chestnut mushrooms, sliced ÛÁ »» É«É  »÷ « 1 garlic clove, crushed 140g arborio rice 75ml white wine £ ÷ ÛÔ«Â ¨ 50g feta, crumbled

1 Put the dried mushrooms in a heatproof jug, cover with 500ml boiling water and set aside.

Meanwhile, heat 1 tbsp oil in a deep, wide frying pan and fry the chestnut mushrooms over a high heat for 4-5 mins until deep brown. Remove and set aside.

2 Add the remaining Ω tbsp oil to the pan and fry the onions and garlic over a medium heat for 6-8 mins until soft and beginning to caramelise.

P E A RL B A RL E Y, B AC O N & C A RRO T O N E - P O T Serves 2 Takes 40 mins Cost per serve £1.77 5 bunched carrots or regular carrots (about 225g), scrubbed and cut into 3cm diagonal chunks £ c Û É &«Â Ûã ÷ è É lardons £Ô » » ÷ £ »« è» ¨ »ó ô« ã¨ô ÷Û ÉÛ Á ÷ ÛÔ «£ 50g French goat’s cheese (Chévre) 1 tbsp olive oil 1 tbsp balsamic vinegar 30g rocket, to serve

3 Strain the dried mushrooms, reserving the liquid, then roughly chop and add to the pan. Add the rice and stir well. Stir in the wine and cook until the rice has absorbed it. Add the reserved mushroom liquid, a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more. Repeat until you’ve used all the liquid – this should take 20-25 mins.

4 Once the rice is tender but with a little bite, season to taste. Stir through the spinach leaves until wilted. Divide between 2 plates and top with the feta.

Each serving contains Energy

2016kJ 480kcal 24%

Fat

Saturates

Sugars

Salt

3g 4%

1.0g 17%

16g 6g 23% 29%

of the reference intake. See page 8.

Carbohydrate 66g Protein 14g Fibre 3g Source of protein, which supports the maintenance of muscle mass

carrots are soft and the barley «Û Ôè Â ã Â Y ÁÉó and discard the rosemary, then crumble over the goat’s cheese.

Bake, uncovered, for 5 mins.

Season with black pepper, drizzle with the oil and vinegar, and serve with the rocket alongside.

Each serving contains Energy

2021kJ 478kcal 24%

Fat

Saturates

Sugars

Salt

15g 5g 11g 1.1g 21% 24% 12% 18%

of the reference intake. See page 8.

Carbohydrate 77g Protein 15g Fibre 5g Source of protein, which supports the maintenance of muscle mass

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the carrots, lardons and barley in a 2ltr ovenproof dish; mix well. Nestle in the garlic bulb halves and rosemary sprig, then pour over 450ml boiling water.

2 Tightly cover the dish with foil and bake for 25 mins until the 52

For more delicious one-pot meals, visit tesco.com/realfood

C O D, L E N T I L & B E E T RO O T T R AY B A K E Serves 2 Takes 35 mins Cost per serve £3.23

Bake for 10-12 mins or until the Û¨ «Û Éɸ 㨠É裨  Á ãÉ the touch, then sprinkle with the remaining parsley.

Each serving contains Energy

300g pack steamed beetroot, drained and cut into 2cm wedges 390g tin green lentils, drained 2 garlic cloves, crushed 2 tsp creamed horseradish sauce 10g ¢ Û¨ Ô Û» ÷ » ó Û É裨»÷ chopped Ω lemon, zested and juiced 2 tbsp olive oil É » ÛÛ É »» ãÛ

1659kJ 395kcal 20%

Fat

Saturates

Sugars

Salt

14g 2g 15g 1.3g 20% 12% 17% 21%

of the reference intake. See page 8.

Carbohydrate 32g Protein 36g Fibre <1g Source of folate, which supports the reduction of tiredness and fatigue

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pat the beetroot dry with kitchen paper.

2 In a 2ltr ovenproof dish, mix the beetroot, lentils, garlic, horseradish and of the parsley.

Pour over the lemon juice and 1 tbsp oil; season and mix well.

Bake for 15 mins.

3 Top with the cod and sprinkle over the lemon zest. Add the remaining oil, another of parsley and some black pepper.

T O M AT O & SW E E T O N I O N PA S TA Serves 2 Takes 35 mins Cost per serve 92p 1Ω tbsp olive oil É«ÉÂÛ ã¨«Â»÷ Û»« 150g dried penne 2 garlic cloves, sliced 15£ ¢ Û¨ Ô Û» ÷ Ûã »¸Û  »÷ ¨ÉÔÔ » ó Û É裨»÷ chopped £ ÷ Ô»èÁ ãÉÁ ãÉ Û ¨ »ó £ è ¢ ã ÛÉè Á

1 Heat the oil in a large, heavybased pan over a medium heat until hot. Add the onions and fry for 10-12 mins until soft and golden, stirring occasionally to prevent them from catching.

Remove from the pan; set aside.

2 Wipe out the pan and add the pasta, garlic and parsley stalks. Pour over enough boiling water to cover, then bring to

the boil. Reduce the heat and simmer for 5 mins, then add the tomatoes. Cook for 4-5 mins until the pasta is just cooked and the tomatoes have broken down.

3 Drain the pasta mixture, then return to the pan. Stir through the reserved onions, the soured cream and most of the parsley leaves. Season and garnish with the remaining parsley leaves to serve.

Each serving contains Energy

2028kJ 483kcal 24%

Fat

Saturates

Sugars

Salt

15g 4g 15g 0.6g 21% 22% 17% 10%

of the reference intake. See page 8.

Carbohydrate 73g Protein 15g Fibre 7g Source of protein, which supports the maintenance of muscle mass

RECIPES GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

MU SHRO OM & F E TA RI S OT TO

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French fancy K ÉÔã ¢É »« «ÉèÛ &  ¨ » ÛÛ« Û at Café Rouge Ûè ¨ Û « ¨ É è¢ Éè £è«£ÂÉ ¢ Û¨»÷ 裨ã ÁèÛÛ »Û in a creamy sauce, or their signature Ûã ¸ ¢ «ã Û Éɸ ãÉ ÷Éè »«¸«Â£ <« Û Â Â¶É÷ 㨠Éè Û Û Â «Â¸ ¢ ÉÁ «Â »è «Â£ £ »« £Éè¶ÉÂÛ ô«ã¨ ¢ «ã Û Â ó £ ã » Û Ô»èÛ ¨É É» ã Éô« Û « Á É ¢ Û¨ ¢ è«ã Û »

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EASY ROAST

Sunday best G et the most from your roast with our indulgent take on the British classic – this one’s just for two

Ro a s t r a c k of lamb re c i p e p 57

W

elcome to the second part of our two-part appreciation of the roast. It might be a winner for feeding a crowd, but a roast can be an indulgent meal for two, too! Ring the changes with our ideas to create something a little bit special.

Duck breasts are rich and buttery, ô«ã¨ Û»«£¨ã»÷ £ Á ÷ óÉè 㨠ã marries well with fruit. The fat under

the skin keeps them juicy, so they can be slow-roasted (or pan-fried).

VÉ ¸ »» ã is lean compared to other èãÛ Â ó ÷ ã   «ã Ô « Û ô »» ô«ã¨ Ûô ã Û¨ Ô óÉè Û A rack of lamb Û ô ó èÛ «Û Ô «Á èã  »ÉÉ¸Û Û «ÁÔ ÛÛ«ó Û «ã ã Ûã Û /ãÛ Á »»Éô ã¨÷ óÉè «Û complemented by sharp, piquant sauces and fresh steamed greens. cè  Éó ¢É Éè ã ¸ É 㨠ultimate Sunday lunch for two.

55

Wine match

sa at re Ag

Tesco Finest Rioja Reserva, ÂŁ8.50*, with its aromas of raspberry and vanilla, and rich flavour of red berry fruits with layers of oak and spice, is best served with roast lamb.

uc ef or lam b

*

Shallot sauce

Celeriac & p otato mash

Seared cabbage with lemon & hazelnuts 56

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

Price excludes Scotland

EASY ROAST

ROA S T R AC K O F L A M B W I T H S H A L L O T S AU C E Serves 2 Takes 30-40 mins Cost per serve £2.32

RECIPES NANCY ANNE HARBORD PHOTOGRAPHY TOBY SCOTT &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN

250-350g rack of lamb, at room temperature 1 tsp olive oil ¨ »«É ۨ »»Éã ¨ »ó   »÷ Û»« £ »« »Éó  »÷ ¨ÉÔÔ 1 tbsp balsamic vinegar ã ÛÔ Â »÷ ¨ÉÔÔ ÉÛ Á ÷ » ó Û (about 2 sprigs) ã ÛÔ Â »÷ ¨ÉÔÔ ã¨÷Á » ó Û 250ml chicken, beef or lamb stock 10g butter Ω tsp Dijon mustard

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pat the lamb dry with kitchen paper; season well with salt.

Heat the oil in a heavy-based frying pan over a medium heat, then add the » Á Û¨ Û« Éô > ó ãÉ Éɸ for 2-3 mins until well caramelised.

Turn; sear the other side for 2 mins.

Sear the ends for a few secs, then transfer to a grill rack set over a baking dish or tray (to catch the excess fat).

2 Roast the lamb for 15 mins (for medium), then transfer to a chopping board. Season with black pepper, wrap in foil and set aside to rest for 10 mins.

3 Meanwhile, discard most of the fat in the frying pan, leaving about 1 tsp.

Reheat over a medium heat. Add the shallot and a splash of water, scraping the bottom of the pan to release the lamb residue. Cook, stirring frequently, for 5 mins until softened and lightly browned. Add the garlic and cook for a further 2 mins, adding a splash more water if the mixture starts to catch.

4 Add the vinegar and cook until completely evaporated. Stir through the herbs, then add the stock and bring to the boil. Simmer for 10 mins to reduce, or until the sauce can coat a spoon. Stir in the butter and mustard.

Cook for a further 1 min; season to taste. Keep the sauce warm over a very low heat if necessary. Carve the lamb into chops and serve with the sauce spooned over.

C E L E RI AC & P O TAT O M A S H Serves 2 Takes 20 mins Cost per serve £2.02 200g trimmed and peeled celeriac, cut into 2cm chunks 200g peeled baking potatoes, cut into 2cm chunks 1 large garlic clove 650ml vegetable stock 10g butter Ω ãÛÔ Â »÷ ¨ÉÔÔ ÉÛ Á ÷ » ó Û 20g vegetarian hard cheese or Parmesan 1 tsp Dijon mustard

S E A RE D C A B B AG E W I T H LEMON & HAZELNUTS Serves 2 ( without butter) Takes 15 mins Cost per serve 33p 1 tsp olive oil ] óÉ÷ £ ã «ÁÁ É «Û  »÷ Û»« º lemon, juiced 15g butter (optional) £ ¨ û »ÂèãÛ ãÉ Ûã  »«£¨ã»÷

èÛ¨

1 Put the celeriac, potatoes and garlic in a large saucepan and cover with the stock. Bring to the boil, then reduce the heat and simmer for 10-12 mins until the potatoes and celeriac are tender.

2 Drain in a colander, then return everything to the saucepan. Add the butter, rosemary, cheese and mustard and mash together. Season to taste.

1 Heat a large frying pan over a medium heat until very hot. Tip in the oil, then the cabbage in an even » ÷ > ó for 1-2 mins until slightly charred.

Stir, then leave for 1-2 mins to char again. Repeat until the cabbage is tender and charred all over. Remove from the heat.

2 Season to taste, squeeze over the lemon juice and add the butter (if using).

Stir to combine, then sprinkle with the hazelnuts.

Each serving contains

Each serving contains

Energy

746kJ 179kcal 9%

Fat

Saturates

8g 5g 12% 23%

Sugars

Salt

Energy

Fat

Saturates

Sugars

Salt

3g 3%

1.8g 30%

496kJ 119kcal 6%

9g 12%

1g 4%

6g 7%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 21g Protein 7g Fibre 2g 1 of your 5-a-day; source of protein

of the reference intake. See page 8.

Carbohydrate 7g Protein 5g Fibre 6g 1 of your 5-a-day; high in vitamin C; high in folate; source of vitamin E

Each serving (using 250g rack) contains Energy

1395kJ 337kcal 17%

Fat

Saturates

29g 14g 41% 69%

Sugars

Salt

2g 2%

1.7g 28%

of the reference intake. See page 8.

Carbohydrate 3g Protein 17g Fibre 1g

57

Valid from 17/10/18 until 31/10/18.

Can be redeemed only at superstores/Extras and not valid in Express stores

Free Walkers Baked 6x25g Pack Terms and Conditions: This coupon has no cash redemption value and can be redeemed only once valid at Extra and Superstores only. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco FKHFNRXW RSHUDWRU WR UHFHLYH WKH EHQHÂżWV DV DERYH )RU RQOLQH SXUFKDVHV Enter the code GR7MY9 at the online grocery checkout at Tesco.com/ groceries. Offer ends 23:59:59 on 31/10/2018. Valid in the UK and IOM only and across all Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to Tesco.com/ clubcard/help/terms-and-conditions

WEEKEND COOKING

THE ULTIMATE

FREE-FROM APPLE CRUMBLE With its crispy topping and swe et f illing, our gluten- and dair y-fre e take on the autumn classic is a real winner

59

WHAT A RESULT! Selected stores, subject to availability. This free gift with purchase is available to residents of the UK, IoM, CI and ROI. While stocks last. Purchase necessary.

One pack = One free pack of Match Attax trading cards. Buy any participating promotional pack of Cadbury Dairy Milk Sticks 4 pack or Cadbury Crunchie Blast 4 pack. Each promotional 4 pack contains 4 Match Attax cards. Each participating promotional pack contains one pack of Match Attax trading cards. Cards are supplied randomly, no returns or exchanges available. Promoter: Froneri UK Ltd, Leeming Bar. Froneri Richmond House, Leeming Bar Industrial estate, Leeming Bar, Northallerton North Yorkshire, DL7 9UL. For full T&Cs visit www.cadburyicecreamland.com/matchattaxpromotion

WEEKEND COOKING

F RE E - F RO M A P P L E C RU M B L E Serves 8

Takes 1 hr

RECIPE MIMA SINCLAIR PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA MARSDEN PROP STYLING REBECCA NEWPORT

Cost per serve 96p 3 Bramley apples (about 900g), peeled, cored and cut into 2-3cm chunks Ω lemon, juiced 60g sultanas 2 tsp ground cinnamon 60g maple syrup For the crumble topping £ £»èã  ¢ Ô» «Â Éè 100g free-from pure oats 90g dairy-free spread or coconut oil 50g pecans, roughly chopped 50g hazelnuts, roughly chopped 50g dried cranberries 100g maple syrup dairy-free cream or ice cream, to serve (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the apples in a 25 x 16cm ovenproof dish at least 5cm deep.

2 Pour over the lemon juice and toss to coat. Scatter over the sultanas and cinnamon, then drizzle with 60g maple syrup. Mix well, then put the dish on a baking tray and bake for 10 mins.

3 D Âô¨«» Á«ö 㨠Éè  oats in a large bowl. Rub in the ÛÔ ô«ã¨ ÷Éè £ ã«ÔÛ ã¨ Â Ûã« «Â the nuts, cranberries and 100g maple syrup until just combined. Don’t overmix as it can become sticky.

4 Scatter the topping over the baked apple mixture but don’t pack it down.

Bake for a further 35 mins or until lightly golden-brown on top and bubbling at the edges. Leave to cool slightly, then serve with dairy-free cream or ice cream, if you like.

Each serving contains Energy

1622kJ 386kcal 19%

Fat

Saturates

Sugars

Salt

16g 2g 32g 0.2g 23% 12% 36% 3%

of the reference intake. See page 8.

Carbohydrate 58g Protein 5g Fibre 4g

For more great free-from recipes, visit tesco.com/realfood

61

DRINKS

Wine and dine Enjoying a night in? We’ve got just the right wine to go with your dinner…

1 CURRY NIGHT The crisp zestiness of Sauvignon Blanc is surprisingly good with mildly spiced dishes. Try pairing Masalto Chilean Sauvignon Blanc, £8, with our Bombay chicken one-pot roast on p33.

Exclusive to Tesco.

1

2

3 SALAD DAYS Don’t wait for warm weather to enjoy rosé – it makes a perfect aperitif, or team this Casa Roscoli Organic Pinot Grigio Blush, £8, with an autumn salad such as the Squash, chorizo & mozzarella salad on p13.

3

WORDS JO WOODERSON PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY IGGLEDEN

4

5 SUNDAY ROAST A blend of Cabernet Sauvignon and Merlot grapes creates the beautifully balanced Tesco Finest Medoc, £8.50, bursting with redcurrant and cherry óÉè Û Ô»èÛ ãÉè ¨ É¢ É ¸  ÛÔ« Lovely with a beef or lamb Sunday roast.

2 FISH SUPPER For a refreshing white, you can’t go wrong with Pinot Grigio.

With notes of pears, citrus and almonds, Casa Roscoli Organic Pinot Grigio, £8, is ideal with the Cod, lentil & beetroot traybake on p51.

4 PIZZA NIGHT The lesser-known Italian grape Primitivo, with its notes of cloves, cherry and chocolate, is the ideal complement for a spicy pizza or pasta.

Just add Casa Roscoli Organic Primitivo, £8, and that’s your Friday night in sorted!

5

6

6 SPECIAL STEAK DINNER Cooking a romantic steak dinner for a special someone? This Tesco Finest Chilean Shiraz, £9, is smooth yet complex, with aromas of sweet berries and cherries, and hints of toasted oak, chocolate and spice.

It’s more than a match for a juicy steak.

Prices exclude Scotland

63

CHEESE

1

Vèãã«Â£ É ÛÔ D ¸ »èöè «ÉèÛ c Û É &«Â Ûã ¨ Û Û ÷Éè £É ãÉ ¢É Û¨ÉôÛãÉÔԫ£ ¨ Û É ãÉ Éè ɢ¢ ÷Éè Á »

S

oft or hard, gooey or crumbly: everyone’s idea of the perfect cheese «Û « Âã ]É «ã Û ÂÉ ôÉ 㨠ã putting together a cheeseboard can be daunting – but it doesn’t have to be! Less is ÁÉ Â »» ÷Éè  ¢ ô ¢è»»÷ Á ã ¨ £ÉÉ Öè »«ã÷ «Â£ « ÂãÛ Y É for our guide to some of the best Tesco &«Â Ûã ¨ Û Û Â ¨Éô ãÉ Ôèã 㨠Á ãÉ£ 㨠ãÉ ã ã¨ Ô ¢ ã ¨ Û É

HÉô ãÉ u«» cheeseboard

3

THE CHEESE ¨ÉÉÛ ¢Éè ãÉ ¢«ó ¨ Û Û ô«ã¨ «¢¢ Âã ã öãè Û ÛÉ¢ã  £ÉÉ ÷ « ¨  »è ¢« Á  èÁ »÷ s ÷ 㨠£ Û ãÉÉ Á ãè ¨ Û Û £«ó Ôè ¨« ¢» óÉè ô¨«» ÷Éè£ ÉÂ Û ã  ãÉ ¢ Û¨  Á÷ c, vcY ] Balance the flavours. É»«ó Û Ô« ¸» Û Â ¨ èã « ¢É Û »ã÷ ÂÉã Û Â ¢ Û¨ É « ¢ è«ã £ Ô Û ¢«£Û « Ô « ÉãÛ ¢É Ûô ã ÛÛ É «Á ÂãÛ »«¸ ô¨É» £ «Â ÁèÛ㠨ɠ÷  ¢ è«ã ¨èã ÷Û ¨ ã Ûô ã ÛÛ Â ã £ Vary the textures. c¨ Û¨ Ô ÛÛ É¢ Ô« ¸» Û ã ÉÉã É«ÉÂÛ ô »ÂèãÛ É Â« ¨ÉÂÛ ô«»» èã 㨠É裨 㨠« ¨Â ÛÛ ô¨«» ¢ è«ã ó £ Â ÂèãÛ ÔÔ» » ÷ Ô ÂÛ è ¨ Crackers are a classic, èã èÛã÷ É ã ¸ Û Â «Û è«ãÛ £ ã ãÉÉ ó  » ¢ãÉó ¨ «ÛãÁ Û ¸ Á«ÂèÛ ã¨ « «Â£ £É Û ô »» ô«ã¨ t ÂÛ» ÷ » >  ۨ« É Û¨ Ô »è ¨ Û Keep accompaniments in separate bowls: ÷Éè Á«£¨ã »Éó ¨èã ÷ ÛÔ Éó »É ¨É èã ÂÉã ó ÷É ô«»» V Éó« « Âã èã ÂÛ«»Û ÛÉ ó ÷É  ¨ÉÉÛ ã¨ « Éô ÉÁ «Â ã«ÉÂÛ 64

COOK’S TIP Store cheese in the fridge, but remove 30-60 mins before serving to bring to room temperature for the ��Úâ ċ òÈçÖ Á� aroma.

4

VARIETIES

1 TESCO FINEST RESERVE SWISS GRUYÈRE 195g, £3 (£1.54/100g) ' è÷ ¨ Û Âèãã÷ óÉè ô«ã¨ Ûô ã Á » ÂÉã Û /ã ô Û £ Âã Ô Éã ã Û«£Â ã«É ɢ É «£«Â Ûã ãèÛ «Â  㨠Ûã « ã è» Û Éèã «ãÛ Ô É è ã«É ãÉ Á «Âã «Â «ãÛ ¨ ã «Ûã« ã Ûã c Û É &«Â Ûã ' è÷ «Û Á ÷ ÛÁ »» ]ô«ÛÛ « ÷  Á ãè ¢É ã » Ûã ÁÉÂã¨Û Try it… £ ã É ۻ« É¢ £è ãã  㨠 £ «»» É ãÉÔ É¢ &  ¨ É«É ÛÉèÔ ã Û É ¢  ¨ É«É ÛÉèÔ

2

2 TESCO FINEST SMOKED SCAMORZA MOZZARELLA 200g, £2.50 (£1.25/100g) >«¸ ÁÉûû »» Û ÁÉ û «Û Ûã ã ¨ è ¨ Û ô«ã¨ Û«Á«» ã öãè èã Ûã É£ óÉè /ãÛ «Ûã«Â ã«ó Ô Û¨ Ô «Û è ãÉ ã¨ ô ÷ Û ÁÉ û «Û ã «ã«É »»÷ ¨è£ ãÉ ÷ ¢ã Û¨ ԫ£ /ã Û ã¨ Â Â ãè »»÷ ÛÁɸ Éó ¨ôÉÉ £«ó«Â£ «ã Ûè ã» ÛÁɸ÷ óÉè  £É»  Éô «Â Try it… ãÉ Â Â Á »ã É ԫûû

c¨«Û Û«»¸÷ £É ã Û ¨ Û «Û Á «Â ÛÁ »» ã ¨ Û «Â >  ۨ«  Á ãè ¢É èÔ ãÉ Û«ö ô ¸Û ãÉ ó »ÉÔ «ãÛ »« ã óÉè /ã ¨ Û »  Á÷ ã Ûã ô«ã¨ Ûè ã» Û »ã÷ ã £ ¢ ÉÁ 㨠»è ó «Â«Â£ Try it… èÁ » «ÂãÉ Û » ô«ã¨ Û»« Ô ¨« É ÷  ô »ÂèãÛ

4 TESCO FINEST RED LEICESTER WITH CHIPOTLE & PEPPERCORN 200g, £2 (£1/100g) Û «ãÛ Â Á Û裣 ÛãÛ ã¨«Û ã÷Ô É¢ ¨ Û ô Û É «£«Â »»÷ Á «Â > « Ûã Û¨« /ãÛ É»Éè ÉÁ Û ¢ ÉÁ ó £ ã » ÷ »»  ããÉ ã¨ èÛ É¢ ô¨« ¨ É «£«Â 㠫 㨠÷Û ô¨ Â Ô É»Éè ¨ Û Û«£Â« ¨«£¨ Öè »«ã÷ Y > « Ûã ¨ Û Á«» Ûô ã óÉè É Û ã «Â ã¨«Û ó « ã÷ ÷ 㨠ÛÁɸ÷ ¨«ÔÉã» ¨«»»« ¸ Û Â » ¸ Ô ÔÔ É ÂÛ Try it… £ ã «ÂãÉ ¨ÉÁ Á ¨ Û Û ÉÂ Û ¢É ¸«Â£

5

5 TESCO FINEST REBLOCHON CHEESE 220g, £3 (£1.36/100g) D

«Â 㨠] óÉ« £«É ɢ &  »É ¨É «Û Û Á« Ûɢ㠨 Û Á ¢ ÉÁ èÂÔ Ûã è «Û Éô Û Á«»¸ /ã ¨ Û Ûã É£ óÉè 㨠 « ã¨É裨 «Û Á«» 㨠 Á Á ã Y »É ¨É ¨ Û Âèãã÷ ÉÁ  ó »ó ã÷ «Â  »« ã Á÷ óÉè ô«ã¨ É » ¢ è«ã÷ ÂÉã Û Try it… «Â ã ã« ãã ã Û É ã ã« ãã For delicious cheese recipes, visit tesco.com/realfood

tKY ] BRYONY BOWIE V,KcK'Y V,w TOBY SCOTT &KK ]cw>/E' LUCY O’REILLY VYKV ]cw>/E' REBECCA NEWPORT

3 TESCO FINEST BEACON BLUE GOAT’S CHEESE 150g, £2.75 (£1.83/100g)

65

SERVES: 5 TAKES: 6 HRS ON HIGH

SLOW COOKED BEEF BARBACOA Barbacoa is a Mexican dish of slow cooked, spicy and tangy meat, often shredded and served as tacos. Our recipe uses beef but you can substitute this with pork if you prefer.

For over 4 decades Crock-Pot® have been inspiring and defining the perfect way to serve affordable, nutritious and delicious homemade meals to families and friends.

• • • • • • • • • • • •

90g jar of chipotle paste 30g bunch coriander, roughly chopped 1 medium red onion, peeled and cut into large chunks 10 cloves of garlic, peeled 1 tsp ground cloves Salt to taste 4 limes, juiced 100ml cider vinegar 1.5kg piece beef brisket 200ml beef stock 5 bay leaves To serve: warmed corn tortillas, sliced spring onions, chopped coriander & salsa.

Get your tastebuds tingling this month by trying our easy Crock-Pot® Slow Cooked Barbacoa Recipe for an indulgent and succulent meat sensation.

Place the chipotle paste, coriander, red onion, garlic, cloves, salt, lime juice, and cider vinegar in a food processor and pulse until combined.

ONE POT, ENDLESS POSSIBILITIES...

Add to the removable Crockpot bowl and place the brisket on top of this mixture. Add the stock and the bay leaves. Use tongs to turn the meat a few times in the sauce.

Put the lid on the slow cooker. Cook until the meat shreds easily with 2 forks, 8 to 10 hours on Low or around 6 hours on High.

Delicious served as tacos with salsa, coriander, sour cream and onions.

CROCKPOT® 3.5L BLACK MANUAL SLOW COOKER This Crock-Pot® slow cooker is so easy to use – just prep your ingredients, pop them into your Crock-Pot® slow cooker, set the cooking time and get on with the day’s tasks safe in the knowledge that a delicious hot meal will be ready and waiting for you after a long busy day.

EXCLUSIVELY AT TESCO. Find our range of products instore.

XXXXXXXXXXXXXXX PLAN AHEAD

Festive Food to Order The easy way to ser ve a showstopping Christmas feast

N

o matter what kind of Christmas gathering you’re hosting this year, the Tesco Festive Food to Order service has a range of showstopping dishes for your table.

The guide is full of exclusive products, as well as brilliant tips to help you plan ÷Éè ÷  ¨ÉÛã ô«ã¨ É  c¨ are sumptuous starters, centrepiece meats (try the rich Tesco Finest Golden Goose with its fruity pineapple glaze, for a change), standout puds such as the extravagantly decorated Tesco Finest Chocolate & Orange Ginger Cake, and tempting party foods. Plus there are loads of gluten-free, veggie and vegan choices, including a centrepiece butternut squash Ûãè ô«ã¨ ã £÷ ã ÉÉã  ÔÔ» mix. Many of the dishes come readyprepared to go straight in the oven or onto the table, so you can create a ÛÔ ã è» ÛÔ ô«ã¨ »«ãã» É ã Pick up a free guide in your local store, É ¨ É»«Â Û «£¨ã ãÉ Â è«Öè range of products to suit any occasion.

ORDER ONLINE Visit tesco.com/ festive-food to browse all our Christmas food and for details of how to order. Orders open from 30 November to 14 December.

ORDER IN STORE Or head in store and submit your order, choosing your preferred collection date and time. Orders can be placed between 6 November and 15 December.

Pick up a free in-store guide or visit tesco.com/festive-food

67

Discover delicious Make your we ekend sp e cial with exceptional foo d from Tesco Finest nforgettably delicious food with Á«Â«Á » É ã «ã Û «Ô ¢É ¨ ÔÔ÷ ô ¸  D ¸ c Û É Finest your secret weapon: the perfectly paired, quality ingredients open èÔ ô¨É»  ô ôÉ » É¢ óÉè Û ]É Ô« ¸ a dish you fancy and throw together something exceptional in next to no time ô«ã¨ Éè Û ó«Â£ ã«ÔÛ Â Ô « «Â£ « Û

U

Pizza night Pizza done properly is a dish worth staying in for – and only the best and freshest ingredients are used to give Tesco Finest pizzas that authentic Ô«ûû « Ûã÷» óÉè A rich tomato sauce, made with crushed tomatoes and fresh basil, is topped with juicy prawns drizzled with a punchy garlic and Pul Biber chilli oil, while babyleaf spinach adds freshness, and creamy mozzarella mellows the heat. Pair with a simple side salad for a dinner that’s ready in minutes.

DINE IN

Cocktail hour Host your own Italian-inspired aperitivo hour by serving Negronis alongside buttery hand-picked Tesco Finest Pitted Halkidiki Olives and Italian-inspired bread with grassy, aromatic Tesco Finest Sicilia Extra Virgin Olive Oil and rich and intense barrel-aged

Tesco Finest Balsamic Vinegar of Modena for dipping. The Tesco Finest Negroni is pre-mixed with London dry gin and orange bitters, and is a strikingly simple way to impress guests. Just pour into a lowball glass, over ice, and garnish with a twist of orange peel. Saluti!

Tesco Finest Negroni 70cl, ÂŁ15

Tesco Finest Garlic King Prawn Pizza 464g, ÂŁ5.25

Prices exclude Scotland

69

DINE IN

Pick & mix lunch Autumnal weekends were made for relaxing – and for grazing. We love this lunch platter that’s perfect for sharing on a lazy afternoon.

TIP Garnish with a few thyme leaves for an extra hit È¡ òÈçÖ

These meaty Tesco Finest 12 Toulouse-Inspired Pork Mini Sausages are made with 100% British pork, mixed with French red wine, garlic, parsley and ã¨÷Á ¢É « ¨ ¢è»» óÉè &É Â£ ¢ÉÉ ô«ã¨ «  serve them on cocktail sticks with Dijon mustard for dipping.

For a simple but elegant side, mix cooked Tesco Finest Extra Fine Beans with Tesco Finest French Dressing – blended with Normandy cider vinegar and Dijon mustard – plus roasted, chopped hazelnuts and some torn tarragon leaves.

70

This sumptuous vintage Cheddar and caramelised onion tart is the perfect balance of sweet, creamy and tangy. A buttery shortcrust pastry and ¨ Û «Û »» with 18-month matured vintage Cheddar, eggs and double cream for a «Â 軣 Âã óÉè Tesco Finest Vintage ÛèÔ /ã Û ã¨ Â ¨  «ۨ Cheddar And with sticky, sweet Caramelised Onion caramelised red onions.

Tart 400g, £3.10

DELICIOUS

CH I L LED COFFEE

AVAILABLE IN YOUR LOCAL SUPERMARKET OR CONVENIENCE STORE

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DINE IN

Saturday night dinner Have a relaxing big night in with an indulgent dinner that’s easy to prepare, looks sensational and »«ó Û É óÉè &É ã¨ Û Á »ã«Â£ Á« » Û¨ ¸ Û Ûè è» Âã ÛÁɸ ¨ É ¸ »» ã  Á÷ Á Û¨ ÔÉã ãÉ Â Û »« «ÉèÛ»÷ £ÉÉ ÷ ¨ Û÷ Âã Á ô«ã¨ öã Á ãè ¨ c¨ ¸ Û Â«Û¨ ô«ã¨ ¨«ó Â Ô Û» ÷ èÁ Û ô¨« ¨ è ¨ ãÉ »  㨠Á÷ Âã V « ô«ã¨ ã ã Û è  » ÁÉ ô £ Û Tesco Finest Melting Middle 2 Smoked Haddock Fishcakes 290g

PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

Discover Tesco Finest wines

Try award-winning Tesco Finest Trilogy Malbec with Tesco Finest Harissa and Feta Chicken.

>Éɸ«Â£ ¢É ã¨ Ô ¢ ã ô«Â ãÉ pair with that dinner party dish?

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Try crisp and fresh Tesco Finest Falanghina with our Melting Middle Smoked Haddock Fishcakes.

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CARAMEL SPECIAL

CARAMEL Enjoy some time in the kitchen and have a go at these indulgent swe et and savour y c aramel dishes

Salted caramel t a r t re c i p e p76

75

S A LT E D C A R A M E L TA R T Serves 12 Takes 50 mins plus at least 3 hrs chilling Cost per serve 24p 250g bourbon biscuits 75g unsalted butter, melted 100g dark chocolate, roughly chopped pinch of sea salt For the caramel 200ml double cream 75g unsalted butter 325g caster sugar

1 Blitz the biscuits to crumbs in a food processor, then add the melted butter and pulse to mix. Spoon into a èã Á »ÉÉÛ ÉããÉÁ ã ã ã«Â pressing up the sides and into the base with the back of a spoon. Chill.

2 Meanwhile, make the caramel. Gently heat the cream and butter in a pan over a low heat until the butter has melted. Set aside.

3 Heat the sugar and 125ml water in a frying pan over a very low heat for 10-15 mins or until the sugar has melted. Increase the heat slightly until the liquid is bubbling. Keep cooking until the mixture starts to turn golden, then watch closely and swirl the mixture until it is a deep golden colour.

4 Remove from the heat, then carefully stir the cream and butter mixture into the golden caramel – it will splutter and spit, so be very careful! Pour the caramel into the chilled tart case and chill for at least 2 hrs or overnight.

5 Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Pour over the caramel, then sprinkle the salt over the chocolate.

Chill for 1 hr to set, then serve.

COOK THE COVER For a ghostly ÁªÚ§ âÈ öÈçÖ â Öâ Óçâ ¢ À ºâ ó§ªâ §È Ⱥ â ªÁ ÓªÓªÁ¢ ¢ Á ÓªÓ ªÖ º Ú óªâ§ ÓȪÁâ Á Ú ÈÁ âÈÓ U纺 ⧠âªÓ È¡ â ÚÓÈÈÁ â§ÖÈ碧 ⧠ÓȪÁâÚ âÈ Ö â â ªºÚ ⧠Á À · ÀÈç⧠Á ö Ú óªâ§ À ºâ Ö· chocolate.

Each serving contains Energy

1792kJ 429kcal 21%

Fat

Saturates

Sugars

Salt

26g 16g 39g 0.3g 37% 80% 43% 4%

of the reference intake. See page 8.

Carbohydrate 48g Protein 2g Fibre 1g

76

For more caramel recipes, visit tesco.com/realfood

VIETNAMESE CARAMEL P O RK W I T H P I C K L E D V E G Serves 6 Takes 1 hr 20 mins plus cooling Cost per serve £2.70 800g pork belly (from the meat counter), skin removed 1 cucumber, peeled into ribbons, seeds discarded 2 carrots, peeled into ribbons 150ml rice wine vinegar 50g caster sugar 1 red chilli, deseeded and thinly sliced 1 tbsp groundnut oil Û¨ »»ÉãÛ Â »÷ ¨ÉÔÔ 6cm piece ginger, peeled and  »÷ £ ã 200g light brown soft sugar 2 tsp sriracha (optional) 2 spring onions, sliced 450g rice, cooked to pack instructions, to serve For the poaching stock 300ml low-salt soy sauce 200ml shaoxing rice wine or dry sherry 4cm piece ginger, sliced 3 large garlic cloves, sliced 3 star anise 1 cinnamon stick

1 Put the poaching stock ingredients in a large, lidded pan with 1.5ltrs water

and bring to the boil. Add the pork, return to the boil, then simmer for 1 hr, partially covered, turning the pork ¨ »¢ô ÷ 㨠É裨 cè Â É ã¨ ¨ ã leave the pork to cool in the stock.

Chop into bite-sized cubes and set aside. Strain and reserve the stock.

2 Meanwhile, put the vegetable ribbons in a large, heatproof bowl. Heat the vinegar, caster sugar and chilli in a pan over a low heat, stirring, until the sugar has dissolved. Pour over the ribbons and set aside, stirring occasionally, for ã » Ûã Á«ÂÛ «Â 3 Heat the oil in a wok over a low heat and fry the shallots and ginger until softened. Add the brown sugar and 300ml poaching stock. Stir to dissolve the sugar. Add the pork, increase the heat and simmer for 10 mins until glossy and caramelised. Add a little more stock to taste, then add the sriracha (if using). Scatter with the spring onions and serve with the pickled vegetable ribbons and the rice.

Each serving contains Energy

3190kJ 756kcal 38%

Fat

Saturates

Sugars

Salt

26g 8g 46g 2.0g 37% 40% 51% 33%

of the reference intake. See page 8.

Carbohydrate 110g Protein 28g Fibre 3g

CARAMEL SPECIAL

C A R A M E L I S E D B AC O N & C H I L L I JA M S A RN I E S Serves 2 Takes 15 mins Cost per serve £1.30 4 tbsp Tesco Finest chilli relish 2 tbsp brown sugar 4 rashers dry-cured unsmoked streaky bacon 4 slices sourdough 1 small avocado, stoned and sliced

1 Preheat the grill to high.

Mix 2 tbsp chilli relish with the sugar. Arrange the

bacon on a foil-lined grill rack and brush with half the relish and sugar Á«ö ' «»» ¢É Á«ÂÛ ã¨ Â «Ô Éó  brush with the remaining relish and sugar mix. Grill for a further 4–5 mins until sticky and beginning to crisp up, keeping an eye on it to make sure it doesn’t burn.

2 Arrange the avocado over 2 slices of bread and top with the bacon. Spread 1 tbsp chilli relish on each of the other slices of bread, then use to sandwich.

Each serving contains Energy

1997kJ 475kcal 24%

Fat

Saturates

Sugars

Salt

16g 4g 33g 1.5g 23% 21% 37% 25%

of the reference intake. See page 8.

Carbohydrate 71g Protein 12g Fibre 5g

DID YOU KNOW? Caramel works in savoury dishes too – the rich, salty taste of pork is the perfect partner.

77

CARAMEL SPECIAL

C L A S S I C C RÈ M E C A R A M E L Makes 6 Takes 1 hr plus cooling and at least 4 hrs chilling Cost per serve 27p 200g caster sugar 3 large eggs, plus 2 yolks 500ml whole milk 1 tsp vanilla bean paste

1 Put 150g sugar in a small pan over a low heat and just cover with water.

Let the sugar melt, then increase the heat and bubble until it turns a nutty brown. Divide between 6 x 150ml ramekins. Preheat the oven to gas 3, 170°C, fan 150°C. 2 Meanwhile, whisk the eggs and yolks with 50g sugar. Heat the milk and vanilla in a small pan over a low heat until small bubbles appear. Remove from the heat and gradually pour over the egg mixture, stirring constantly. Set

aside for 10–15 mins, then strain through a sieve into a clean jug.

3 Vèã 㨠Á » »» Á ¸«ÂÛ «Â a roasting tin and divide the strained milk mix between them. Put the roasting tin on the middle shelf of the Éó  㨠 »» ô«ã¨ ÂÉ裨 É«»«Â£ water to come halfway up the sides of the ramekins. Bake for 15-20 mins or until the tops are set but the custard is still a little wobbly. Carefully remove from the oven and leave to cool in the tin for 20 mins. Chill in the fridge for at least 4 hrs, or overnight, to set.

4 To serve, run a sharp knife around the inside edge of the ramekins, then turn out onto a plate so that the caramel runs out and over the top.

They can be made up to 2 days in advance and kept in the fridge until ready to serve.

Each serving contains Energy

1107kJ 263kcal 13%

Fat

Saturates

Sugars

Salt

9g 4g 39g 0.2g 13% 19% 43% 4%

RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT, STUART OVENDEN FOOD STYLING JOY SKIPPER, BIANCA NICE PROP STYLING MORAG FARQUHAR, LUIS PERAL

of the reference intake. See page 8.

Carbohydrate 39g Protein 8g Fibre 0g

78

For more caramel recipes, visit tesco.com/realfood

THE BRANSTON

BEAN CHALLENGE

MIDWEEK COOKING

Everyday easy

Five simple and satisf ying dinners that the whole family will love BAKE D MUSHROOMS W IT H Q UICK GARLIC B RE AD

FIVE MEALS, FIVE DAYS, ONE LIST

d yleaf sala pery bab p e p g a b 90g spinach 500g bag 1 lemon ander fresh cori 30g pack e ym fresh th 30g pack oms ro sh u m t 8 large fla ng onions ched spri 100g bun ick 1 celery st t o rr a 1c ens sliced gre 300g bag li o c c ro b f 1 head o uliflower 1 small ca angetout m k c a 150g p s red chillie n breast 60g pack ke ic h c ks pa c 2 x 650g s n portio sausages d-fat pork eddar e c u d re 8 Ch k mature e yogurt 460g pac Greek-styl t fa % 0 t f a lo 200g po a tt ked ciaba 1 stoneba wraps ini tortilla oodles m k c 8-pa n gg e ky k dried 250g pac ugar chun -s d e d d -a o n r ja g 0 50 sauce vegetable & smoked otle chilli ip h 95g jar c aste paprika p ickpeas h c n ti s 400g ney bean d ki 400g tin eans b i n lli e n can 400g tin passata on tomato 500g cart pped tomatoes cho ts 400g tin lmon fille k frozen sa c a p g orn tc 550 e e sw frozen 1kg pack D CUPBOAR UR STORE e m YO sa M O se R , F oil vegetable es, onions, Olive oil, b u c k n stoc oil, chicke m curr y powder, diu ki e m , ic rl ga min, teriya aprika, cu sauce, y smoked p so lt a duced-s sauce, re eds se e m sa se

Serves 4 Takes 30 mins Cost per serve £1.42 500g jar no-added-sugar chunky vegetable sauce Ÿ» £ ã ÁèÛ¨ ÉÉÁÛ Ûã »¸Û  »÷ ¨ÉÔÔ 2Ω tbsp olive oil » £ É«É  »÷ ¨ÉÔÔ 10g thyme sprigs, leaves picked £ »« »Éó Û Â »÷ « ô¨É» Ω stonebaked ciabatta loaf 75g mature Cheddar, grated 90g bag peppery babyleaf salad

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large baking dish, mix the sauce with 100ml water. Add the mushrooms, gill-side up, and bake for 15 mins. Set aside. Preheat the grill to medium-high.

2 Meanwhile, heat 2 tsp oil in a pan over a medium-high heat. Add the mushroom stalks, onion and thyme; cook for 10 mins until soft. Add the diced garlic for 2 mins.

3 Cut 4 thick slices of ciabatta; set aside.

In a food processor, blitz the remaining ciabatta into crumbs, then mix with the grated cheese and some black pepper.

4 Divide the onion mixture between each mushroom. Top with the breadcrumbs.

5 Brush both sides of the ciabatta slices with 1Ω tbsp oil; put on a baking tray. Grill the bread and mushrooms for 3-5 mins, turning the bread halfway, until the tops are golden and the bread is toasted. Rub the toast with the whole garlic clove.

6 Toss the salad with the remaining 1 tsp oil. Divide the sauce between plates and top with 2 mushrooms. Serve with a slice of garlic bread and the salad alongside.

Each serving contains Energy

1377kJ 329kcal 16%

Fat

Saturates

Sugars

Salt

18g 6g 10g 1.6g 25% 29% 11% 26%

of the reference intake. See page 8.

Carbohydrate 29g Protein 14g Fibre 5g 2 of your 5-a-day; high in protein

81

SPICED SALMON WITH C H I C K P E A S & S P I N AC H Serves 4 Takes 35 mins Cost per serve £2.03 ¢ Éû Â Û »ÁÉ »» ãÛ ¢ ÉÁ £Ô ¸ 1 tbsp chipotle chilli and smoked paprika paste 1 tbsp olive oil ÛÁ »» É«É  »÷ ¨ÉÔÔ ÛÁ »» ¨ É¢ 軫 Éô ã «ÁÁ  ɸ  «ÂãÉ É ãÛ 400g tin chickpeas, drained, rinsed and patted dry with kitchen paper 1 tbsp medium curry powder 350g spinach 4 tbsp 0% fat Greek-style yogurt 1 lemon, Ω juiced, Ω cut into wedges to serve 5g fresh coriander leaves, to serve

82

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper and place the ¢ Éû Â Û »ÁÉ »» ãÛ É ãÉÔ ]Ô ã¨ chipotle chilli and smoked paprika paste on top of each, then bake for 20-22 mins until cooked through.

2 Meanwhile, heat the oil in a large, lidded frying pan over a medium-high ¨ ã 㨠É«É  軫 Éô cover and cook for 5 mins. Stir, re-cover and cook for another 3-5 mins until lightly browned. Add the chickpeas and curry powder, increase the heat to high and cook, uncovered, for 5 mins, stirring frequently, until the onions have turned a deep golden colour and the 軫 Éô ¨ Û ÛÉ¢ã Â

3 Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out any excess moisture; season.

4 Divide the chickpea mixture and spinach between plates and top with Û »ÁÉ »» ã D«ö 㨠÷É£è ã ô«ã¨ Ω tbsp water, some black pepper and lemon juice to taste, then spoon over ¨ Û »ÁÉ »» ã ] ãã Éó ¢ ô coriander leaves and serve with the lemon wedges for squeezing over.

Each serving contains Energy

1586kJ 379kcal 19%

Fat

Saturates

19g 3g 26% 15%

Sugars

Salt

8g 8%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 20g Protein 34g Fibre 8g High in protein; high in vitamin B12

MIDWEEK COOKING

C H I C K E N E N C H I L A DA S Serves 4 Takes 45 mins Cost per serve £1

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

1 tbsp vegetable oil 250g chicken breast portions (from a 650g pack), thinly sliced 400g tin kidney beans, drained and rinsed 130g frozen sweetcorn 1 tsp smoked paprika 1 tsp ground cumin 500g carton Italian tomato passata 8 mini tortilla wraps 75g mature Cheddar, grated ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»«

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat. Add the chicken and cook for 5 mins until lightly coloured all over.

2 Add the beans, frozen sweetcorn and spices, and cook for 1 min. Add 200g passata and 75ml water. Season, bring to the boil, then simmer for 5 mins.

Remove from the heat.

3 Lay out 1 wrap. Spoon an eighth of the chicken mixture down the centre of the wrap and roll up. Place in a nonstick or greased baking dish (about 30 x 20cm) with the seam on the bottom. Repeat with the remaining ô ÔÛ Â »»«Â£ 4 Pour the remaining passata over the wraps and top with the grated cheese.

Bake for 25 mins until the cheese has melted and the top has browned slightly.

Scatter with the spring onions to serve.

Each serving contains Energy

2059kJ 490kcal 25%

Fat

Saturates

Sugars

Salt

15g 6g 12g 2.2g 21% 31% 13% 36%

of the reference intake. See page 8.

Carbohydrate 54g Protein 32g Fibre 8g

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

83

MIDWEEK COOKING

S AU S AG E & C A N N E L L I N I B E A N C A S S E RO L E Serves 4 Takes 45 mins Cost per serve 85p 1 tbsp olive oil 8 reduced-fat pork sausages É«É  »÷ ¨ÉÔÔ » ÷ Ûã« ¸  »÷ ¨ÉÔÔ Éã Ô »   »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ £ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û Á» ¨« ¸  ÛãÉ ¸ Á èÔ ô«ã¨ Ω stock cube) ãÛÔ ÛÁɸ Ô Ô «¸ 400g tin cannellini beans, drained and rinsed 100g sliced greens

1 Heat the oil in a large, lidded nonstick ¢ ÷«Â£ Ô Â É Á Ô ÉÉ¢ ÛÛ É» «Û¨ over a medium-high heat. Add the

sausages and cook for 5 mins, turning frequently, until browned all over.

Remove from the pan and set aside on a plate.

2 Add the onion, celery, carrot and garlic to the pan. Cook over a mediumhigh heat for 10 mins until softened and lightly golden. Return the sausages to the pan along with the tinned tomatoes, stock and smoked paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 mins until the sauce has thickened slightly.

3 Stir in the beans and greens, then cover and simmer for a further 5 mins until the greens have softened. Spoon into bowls and grind over some black pepper to serve.

Each serving contains Energy

1636kJ 392kcal 20%

Fat

Saturates

Sugars

Salt

19g 6g 11g 0.2g 27% 28% 12% 4%

of the reference intake. See page 8.

Carbohydrate 26g Protein 29g Fibre 8g 1 of your 5-a-day; source of vitamin C

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

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MIDWEEK COOKING

T E RI YA K I C H I C K E N NOODLES Serves 4 Takes 25 mins Cost per serve £2.12 650g pack chicken breast portions, sliced into thin strips 3Ω tbsp teriyaki sauce 250g pack dried medium egg noodles 1 tsp sesame oil, plus extra for drizzling (optional) 1 tbsp reduced-salt soy sauce 1 head of broccoli, broken into small É ãÛ 85g mangetout, halved diagonally » £ ¨«»»«  »÷ Û»« ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»« 1 tsp sesame seeds

Each serving contains Energy

Fat

Saturates

Sugars

Salt

2087kJ 493kcal 25%

5g 7%

1g 6%

9g 9%

2.1g 35%

of the reference intake. See page 8.

Carbohydrate 58g Protein 53g Fibre 8g

RECIPES JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING REBECCA NEWPORT

1 In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.

2 Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.

3 Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, «Â£ 㨠Á £ ãÉèã ¢É ã¨ Â » 3 mins. Drain and set aside.

4 Heat a large griddle pan over a high heat until hot and almost smoking.

Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.

5 To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.

GET AHEAD The chicken can be marinated in a nonmetal container in the fridge up to 24 hrs in advance.

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

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Sharing with friends Having a B onf ire Night gathering or just a cosy night in with friends?

These rea dy-to-ser ve par t y bites will ke ep ever yone happy

Try serving tender Southern Fried Chicken Strips with BBQ Dip 400g, £3 (75p/100g), alongside a simple slaw or fresh salad.

Step up the jacket potatoes this year and go for Loaded Wedges with Cheese and Bacon 354g, £3 (85p/100g).

Topped with smoked bacon lardons and a four-cheese sauce, these are irresistible.

DON’T MISS OUT! THESE TASTY NIBBLES ARE ALL 3 FOR 2*

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Looking for something with a little spice? Chicken Tikka Bites 300g, £3 (£1/100g), are made with chicken and rice in a spiced cream and tomato sauce, coated in breadcrumbs.

These 10 Sticky Chicken Kebabs 200g, £3 (£1.50/100g), are made from charcoal-grilled chicken in a sticky soy glaze – no dipping sauce required!.

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ECO NEWS

More fish in the

SEA

F in d ou t what Te s c o is doing to improve susta inabl e f ishing

*

Source: WWF’s Living Blue Planet report 2015

O

ceans cover more than 70% of the Earth’s surface, so it’s no wonder they’re a key source of food: more than three billion people depend on seafood as their primary source of protein. However, between 1970 and 2012 marine populations declined by 49%*, with unsustainable fishing threatening them and their habitats’ survival.

The Marine Stewardship Council (MSC) works with fisheries and scientists to monitor and certify sustainable fishing – sustainable fisheries balance the amount of fish they catch and the amount they leave to breed for another season. Tesco offers

a number of MSC-certified seafood products: there are currently more than 130 available, including fresh, frozen and tinned.

In 2017 Tesco was awarded Fish Counter of the Year for having the largest range of MSC-certified products of any retailer, across 650+ fish counters across the UK. Of Tesco’s wild fish and seafood, over 70% is from certified sustainable fisheries.

Working with the Sustainable Fisheries Partnership, Tesco is committed to sustainably sourcing all its wild fish and seafood in the future, working with suppliers to ensure future generations can continue to enjoy seafood as we do today.

HOW YOU CAN HELP WORDS BRYONY BOWIE ILLUSTRATION FREDDIE STEWART

Choose alternative species Buying less common types of fish, such as pollock, hake or sole, helps lessen the pressure on the most popular varieties and reduces the risk of overfishing.

Look for the blue label The blue MSC logo means the fish has been caught in a sustainable way, preventing overfishing and safeguarding the marine environment.

Look out for...

Tesco Health supplements including cod liver oil will be MSCcertified and available from a November.

N

Find a variety of fish recipes at tesco.com/realfood – search hake with mushroom risotto for one of our favourites.

Tesco prawn mayonnaise sandwiches will soon be MSC-certified as well. a

89

FUSS-FREE MEALS

Creamy tarragon chicken & potatoes Preheat the oven to gas 6, 200°C, fan 180°C. Halve the potatoes from 2 x 360g packs Baby Potatoes with Herb Butter, then put in a roasting dish, cover with foil and roast for 20 mins. Stir, then roast, uncovered, for 15 mins more. Add 2 x 300g packs Chicken Breast Fillets to the dish and bake for 20-25 mins more until the chicken is cooked through. Meanwhile, heat a 300g pack frozen Creamed Spinach to pack instructions. In a saucepan, heat a 180g pouch Cider & Mustard Sauce for 2-3 mins until warmed through. Stir in 15g chopped fresh Tarragon, then serve with the chicken, potatoes and spinach and sprinkle with extra chopped tarragon.

Each serving contains Energy

Serves 4 Cost per serve £2.38

5

1805kJ 430kcal

22%

Fat

Saturates

13g 5g 18% 24%

Sugars

Salt

6g 7%

1.5g 24%

of the reference intake. See page 8.

Carbohydrate 33g Protein 43g Fibre 6g High in protein; source of vitamin B3

ingredient

RECIPES CAROLINE MORRISH PHOTOGRAPHY TOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO *Packaging subject to change

G reat ideas for easy midwe ek dinners

Serves 2 Cost per serve £2.35

Tarka dahl with sticky mango aubergine Preheat the oven to gas 6, 200°C, fan 180°C. Put 6 frozen Chargrilled Aubergine slices from a 400g pack on a lined baking tray and bake for 10 mins. Remove and spread each with 1 tsp Mango Chutney*, then bake for 15-20 mins until golden and cooked through. Meanwhile, heat 2 x 300g pots Tarka Dahl with a splash of water in a saucepan over a low heat for 4-5 mins until piping hot. Stir in 15g chopped fresh Coriander, then serve topped with the sticky aubergine, a dollop of Mint & Cucumber Raita and extra chopped coriander.

Each serving contains Energy

2293kJ 568kcal 28%

Fat

Saturates

Sugars

Salt

28g 3g 17g 2.1g 40% 17% 18% 36%

of the reference intake. See page 8.

Carbohydrate 37g Protein 21g Fibre 36g

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

91

LEFTOVERS

USE IT ALL

IT’S WHAT’S INSIDE THAT COUNTS!

We’re on a missio n to h e l p you make p e a c e wi th yo ur l ef tove rs, o ne ing re die nt at a tim e.

T his m onth: th e p o tato

Green-tinged spuds with long sprouts aren’t pretty, but don’t be put off. The sprouts can easily be chopped off.

It’s essential that you chop off any green bits as well – outside and in – but once you do, that ugly potato is good to cook.

rom buttery mash to crisp, crunchy roasties, potatoes are endlessly versatile and our go-to comfort food.

Yet almost half of all potatoes bought in the UK are thrown away – that’s about 6 million a day, at an annual cost of £230m*.

In fact, they’re the UK’s secondmost wasted food behind bread. Read on for our tips and tricks to use up your spuds.

GIVE THEM A GOOD HOME Store potatoes, unwashed, in a dry, dark place, like a kitchen cupboard.

Keep cool and wellventilated, as heat and light decrease their shelf life. Don’t store with onions either – the gases they each release cause the other to spoil.

MAKE FRIENDS WITH THE FREEZER

£230m worth of potatoes are thrown away in the UK every year

Bought more potatoes than you can eat?

Freeze them. Parboil first (freezing raw turns them mushy), then freeze uncovered on a tray until solid before transferring to a freezer bag.

Leftover mash can also be frozen.

3 WAYS TO USE THEM UP FOR MASH PESTO CROQUETTES Stir pesto into cold mash and shape balls around mozzarella cubes. Dip in beaten egg, coat in breadcrumbs, drizzle with oil, then bake for 20 mins or until golden.

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FOR BOILED POTATOES HERBY POTATO SALAD Mix crème fraîche, lemon zest, chopped spring onions and soft herbs (parsley, basil, mint and dill work well); season.

Mix with boiled potatoes.

FOR ROASTIES PATATAS BRAVAS Toss roasties with smoked paprika, then drizzle over a tub of arrabbiata sauce and bake for 15 mins. Serve with chopped parsley, lemon wedges and aioli.

WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLIST MIMA SINCLAIR PROP STYLIST MORAG FARQUHAR

*

Research by Wrap

F

LIVING Family

Beauty

Wellbeing

Love autumn CAST-IRON CLASSICS For even cooking and heat retention, cast iron is your go-to for hearty stews and one-pots.

Go Cook cast-iron range from £20; Go Cook Butcher’s Block £20

• Hosting tips for easy enter taining • Hallowe en fun and craf ts • Home hair colour ma de easy

Available in store only

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Come on over!

Forget stuf f y dinner par ties! Host your way and ke ep your cool with our top tips

oes the thought of having people round for «Â »» ÷Éè ô«ã¨ dread? You’re not alone.

It can be easy to assume that everyone has a gorgeous home and can whip up a gourmet meal in no time, but this couldn’t be further from the truth. The formal dinner party is becoming a thing of the past. Instead, think fun cocktail nights and bring-a-dish gatherings. Alex Head, founder of London caterer The Social Pantry, says that some of her most memorable gatherings have  «Â ¨ ã«Â÷ ã /ã Û »ô ÷Û fun, despite not having much space, because it’s about enjoying food and friends together.’ So try these simple tricks and you’ll soon be hosting ô«ã¨ É Â

D

3

WORDS SARAH KENT PHOTOGRAPHY MAGAZINE ARCHIVE

TOP DINNER PARTY PLAYLISTS

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Set the tone with the right music. Try searching for the following words and phrases within your streaming service…

ACOUSTIC CHILL guitar music for creating a relaxed mood.

COOL, CONTEMPORARY JAZZ VOCALS fun and funky vibes that will instantly put visitors in a happy place. Perfect for guests to listen to over a glass of wine ô¨«» ÷Éè «ۨ Éɸ«Â£ DINNER PARTY great mix of easylistening songs and upbeat tunes, that will create the right atmosphere for your guests, from starter through to dessert.

3

WAYS TO WELCOME THEM TO THE PARTY

Set up a DIY bar A makeshift bar is a great conversation starter. Set out spirits and mixers, plus readyprepared garnishes and some recipe cards. Make soft drinks exciting for the non-drinkers – browse the delicious mocktail recipes on tesco.com/realfood.

Get the timing right Hungry guests aren’t often happy guests. And you want to make sure they haven’t drunk so much they can’t appreciate your lovely food.

Ideally, don’t make them wait any longer than 40 minutes to eat.

Have plenty of seating Don’t own enough chairs? Ask guests to bring some, they won’t mind! Or for an informal £ 㨠«Â£ èÛ É ã » Â Û ãã èÛ¨«ÉÂÛ É 㨠ÉÉ

WHAT TO COOK? Alex Head suggests keeping your menu simple and cooking dishes you’re familiar with.

Scrap the starters Opt for makeahead dips so people can move around the room and get talking.

Make your own houmous, or decant shop-bought tubs into bowls, drizzle with oil and sprinkle with paprika. A cocktail on arrival is always welcome!

DIY dinner Make a crowd-pleasing curry your centrepiece, and surround with yogurt, fresh herbs, chilli, toasted nuts, crispy onions and a pile of torn naan. It will look colourful and you can relax while people serve themselves.

Easy afters Have a fridge- or freezer-friendly pudding ready.

Chocolate mousse, ice cream cakes and no-bake cheesecakes are ideal – just remember to take them out to soften before serving.

EASY ENTERTAINING

GOLDEN RULES These dos and don’ts Á«£¨ã Á ¸ 㨠«  between a good party and a great one!

PERSONAL TOUCH A place name makes guests feel special. Try a luggage label or a piece of coloured card pegged to a glass.

DO...  Éèã Â÷ « ã ÷ requirements beforehand, so you can prepare and make your guests feel welcome. ...empty the sink or dishwasher before guests arrive, so you can » Ô» ã Û Â »» «ã Û ÷Éè £É ...locate the bottle opener – try attaching it to a cool box so it doesn’t go missing.

DON’T...

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

...forget to sit down and eat with your guests! They’re here to see you. ...be afraid to entertain on a budget – friends are there to enjoy your company. ...serve anything too complicated – you don’t want to be in the kitchen all night. ...worry! If you’re relaxed, your guests will be relaxed too.

‘

Never apologise for your food, it’s one of the most important lessons I’ve learned – and it’s transformed how much I enjoy entertaining Alex Hodgkinson-Last, food writer

’

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

97

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HALLOWEEN CRAFTS

Smashing Let pumpkins b e your inspiration for these frightfully fabulous de corations

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Stained-glass pumpkins

S TA I N E D - G L A S S P U M P K I N S You will need Pen; black card; scissors; sticky-back plastic; tissue paper in orange, yellow and green; glue stick; ribbon

1 Draw a pumpkin on black card, then cut it out so you are left with a pumpkinshaped hole on the card. Place on some sticky-back plastic so the hole is sticky.

2 Cut up small pieces of tissue paper and place on the sticky pumpkin. Use a glue stick to adhere any loose pieces.

3 On the black card, draw a 1cm outline around the pumpkin, giving extra room on the stalk. Cut around this outline.

4 Turn the pumpkin over and make a hole in the top of the stalk with the scissors, then thread ribbon through the hole. Hang in a window to display.

Tip Overlap the tissue paper for a darker-coloured windowpane.

S P R AY - PA I N T S Q UA S H E S You will need A selection of pumpkins and squashes; dust sheet; spray paint; glue; glitter; paint; paintbrushes

Pumpkin bunting

1 In a well-ventilated area, spray-paint 㨠ÔèÁÔ¸«ÂÛ Â ÛÖè Û¨ Û «Â « Âã colours. Leave to dry, then spray on a light second coat.

2 Once completely dry, you can paint 㨠Ûã »¸Û « Âã É»Éè 3 To decorate, apply glue, then add glitter in whatever pattern you like.

4 &É Û «Â£ £»«ãã ã £»è around the base of the stalk before adding the glitter. Using a paintbrush, coax some of the glittery glue down the side of the squash so it is thick at the ãÉÔ Â Â ã 㨠ÉããÉÁ

like an accordion. Leave to dry. Unfold, 㨠 £»è 㨠» Ûã « » ãÉ ã¨ Ûã ÛÉ you have a 3D pumpkin shape.

4 To make the tendrils, cut out long thin strips of brown card. Wrap them around a pencil to curl, then dab glue onto the ends and stick them around the top of the pumpkins.

5 To make the stalk, cut out a long strip of brown card. Roll it up so it will curl easily, unroll, then run a line of glue along the length. Roll it back up tightly, then wrap an elastic band around to hold it while it dries.

6 èã Éèã ÛÁ »» Éô »«¸ Û¨ Ô from the orange and brown card and use PVA to position at the top of the pumpkin. Glue the stalk on top.

Tip If the shapes don’t line up neatly, give them a trim once the glue has dried.

F E A RS O M E F OA M P U M P K I N S You will need Polyboard; scalpel; foam

card in white, orange and black; scissors; glue; pipe cleaners 1 Cut out a pumpkin shape from the polyboard. Use this as a template to cut out the coloured foam, excluding the stalk. Glue the foam onto the polyboard. Glue on a black stalk, and curved orange segments too, if you like.

2 Cut out and glue on black foam eyes, mouthes and noses; add white teeth and pupils, and pipe cleaners for eyebrows.

3 Glue a polyboard triangle vertically to the back to create a stand.

JAC K - O ’ - L A N T E RN B O T T L E S You will need Empty glass bottles; pen; sticky-back plastic; scalpel; a cutting mat; spray paint; dust sheet; string

3D PUMPKINS PUMPKIN BUNTING You will need Plate, pencil; 12 sheets You will need Orange wool; green pipe

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cleaners cut to 5cm; scissors; string

decorative or orange card; scissors; glue stick; brown card; elastic band; PVA glue

1 t Ô ôÉÉ» Éè £ Û ã«Á Û Thread a 20cm strand of wool between 㨠è ۫ É¢ ÷Éè £ Û Â ã¨ wool, then tie. Remove, then tie it around the rest of the wool. Shape into a ball.

2 Push half a pipe cleaner through the top of the tie, fold and twist the ends together to make a stalk. Repeat to make enough pumpkins for your bunting.

3 Thread the string though the tie of each pumpkin, knotting to hold in place.

1 Use a plate to draw a circle on a sheet of card. Cut it out, then fold in half. Cut ã Û ã¨ Â èã Û¨ »»Éô curve in the top to resemble a pumpkin. Use as a template to cut 11 identical pumpkins.

2 Fold all the circles in half. Place 2 on top of each other so the edges line up exactly and glue them together. Ensure the edges are glued tightly together.

3 Stick another folded circle on top and repeat until all 20 are stuck together

1 Remove all labels from bottles, and clean and dry thoroughly.

2 Draw jack-o’-lantern faces on the back of the sticky-back plastic, then cut out the eyes, noses and mouths.

3 ]ã« ¸ 㨠Á ÉÂãÉ ã¨ Éãã» Â Á»÷ press down the edges.

4 In a well-ventilated area, give the bottles 2-3 light coats of spray paint.

Leave to dry after each coat.

5 Using a scalpel, carefully lift the edge É¢ 㨠Ûã« ¸÷ ¸ Ô» Ûã« Â Ô » É leaving the design on show. Wrap string Éè 㨠ãÉÔ ãÉ Â«Û¨ Tip You can use masking or painter’s tape to create the design too.

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

HALLOWEEN CRAFTS

Fearsome foam pumpkins

Spray-paint squashes

Jack-oâ&#x20AC;&#x2122;-lantern bottles

3D pumpkins

USE IT UP These decorations are a great way to make use of old bottles.

101

HORRORS Get Halloween-ready with our spook tacular lineup of kids’ costumes and accessories 1

3 2 Ghost treat bag, £2.50

Trick or treat hanging sign, £1

All items available in store only * Comes with mask **Sweets not included

4

102

Black light-up boo sign, £8

1 Harrison wears F&F Slime Mummy Zombie, from £12 (5/6-13/14 years)*

Character loot pot**, 50p (available in six colours)

2 Lily wears F&F Corpse Bride, from £10 (3/4-13/14 years)

3 Eren wears F&F Toddler Spider, from £9 (1/2-3/4 years)

4 Cali wears F&F Dracula, from £10 (1/2-9/10 years)*

KIDS’ COSTUMES

GREAT-VALUE COSTUMES

7

Enter If You Dare tape, £1.50

5

Best costume trophy, £2.50

6

8

Honeycomb ghost decoration, £1

Bright-colour witch’s broom, £3

Large light-up pumpkin, £5

Character loot pot**, 50p (available in six colours)

Tinsel black cat, £5

5 Isla wears F&F Day Of The Dead Skelly Girl, from £10 (3/4-13/14 years)*

White spider web and spiders , £1

6 Neave wears F&F Toddler Cat, from £9 (1/2-3/4 years)

Light-up pumpkin lantern, £2.50

7 Oliver wears F&F Lumberjack Werewolf, from £12 (5/6-13/14 years)*

Black treat cauldron**, £1

8 Chloe wears F&F Ombre Scenic Witch, from £9 (1/2-9/10 years) 103

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Fire pit safety

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TAKE A TORCHLIGHT TOUR IN A ZOO

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SPEND A NIGHT AT THE MUSEUM

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

105

Beneficial bacteria play an essential role as our first line of defence, supporting efficient digestive function and gut immunity during the winter months.

Bio-Kult is a range of scientifically developed, advanced multi-strain formulas containing live bacterial cultures, proven to survive the high acidity of the stomach.

Ask your Tesco Pharmacy team for more information.

GIVEAWAY

The ME-TIME box PHOTOGRAPHY PIXELEYES

We’re giving you the chance to win one of 10 ‘cocoon’ boxes, full of treats to protect you from the elements

1 Snuggle up on the sofa with supercosy F&F Grey Chenille Socks, £3.50.

washing, and use in between washes to protect the hair’s cuticles.

2 Slather on Aveeno Hand Cream 75ml, £5, whenever you can to prevent winter chapped hands.

4 Start your morning and evening routine with luscious, sweet-smelling Treaclemoon Honeycomb Secret Bath and Shower Gel 500ml, £3.

3 Hair needs a little more TLC in winter, so smooth on some OGX Renewing+ Argan Oil of Morocco 118ml, £7, while still damp after

5 Burt’s Bees Beeswax Lip Balm 4.25g, £4, will shield the delicate skin on your lips from cold temperatures.

6 This Calcot Manor Patchouli & Vitamin C Dry Oil Body Spray 200ml, £5, is so quick, easy and lovely to apply, you’ll never want to miss a post-bath application!

7 Massaging in L’Oreal Age Perfect Rehydrating Night Cream 50ml, £12, will soon become one of your new winter rituals.

To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/beautyboxoct by 23:55 on 12 November 2018. Please read the full terms and conditions online before entering.

one of 10 boxes 2

4

1 3

6 7

5 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date 23:55 on 12 November 2018. 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 F&F Grey Chenille Socks (one size), 1 x Aveeno Hand Cream 75ml, 1 x Burt’s Bees Beeswax Lip Balm 4.25g, 1 x OGX Renewing+ Argan Oil of Morocco 118ml, 1 x Calcot Manor Patchouli & Vitamin C Dry Oil Body Spray 200ml, 1 x Treaclemoon Honeycomb Secret Bath and Shower Gel 500ml and 1 x L’Oreal Age Perfect Rehydrating Night Cream Á» V É è ãÛ Á ÷ « «Â ÔÔ Â ¢ ÉÁ «Á £ Û Û¨Éô V ÉÁÉã c Û É ]ãÉ Û Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/beautyboxoct before entering.

107

YOUR ULTIMATE

HAIR

colouring guide Want to a dd honey to your blonde or cho colate to your brunette? We aske d the exp er ts for their insider tips to home hair colouring

OUR EXPERTS

Michael Douglas Clairol ambassador

Sam Hoad Aveda-trained colour technician and session stylist

Carolyn Newman Schwarzkopf Colour Expert ambassador

Trevor Halls Top London hair colourist, works in TV and film

A

chieving salon-worthy results with DIY hair dye has never been easier.

Foolproof formulations, brush-on balayage-style highlighting kits and gentlerthan-ever colourants enriched with nurturing oils are just a few of the game-changers in at-home hair colouring, minimising the risks and maximising the results. Our panel of experts share their golden rules for getting the best results outside the salon.

1

Less is not more

When it comes to hair colouring, minimalism is a mistake. Skimping on hair colour can result in uneven, patchy colour.

‘Although there is no hardand-fast rule when it comes to how much colourant you’ll need, it’s best to be generous,’ says Michael Douglas, Clairol ambassador and colourist to the likes of Kate Moss and Davina McCall. ‘Generally speaking, if you have thick or midlength hair, you’ll need approximately two boxes ¢É  ó  «ۨ

If you are mixing two lots of colour together, opt for a plastic bowl – a metal one will oxidise the colour and change the shade, so avoid!

2

Keep hair down

When colouring your hair at home, don’t twist it up or put it in a bun.

‘I’d recommend leaving your hair down with a towel around your shoulders once you’ve applied the colour to ensure more even results,’ says Sam Hoad, Aveda-trained colour technician and session stylist. ‘And don’t comb the colour through as this drags the colour from the hair.’

‘Always massage the colour into your hair,’ says hair stylist and colourist Trevor Halls. And skip the shower cap as ‘this can heat up the product, and interfere with the development time.’

űŰŸ

BEAUTY

3

5

It may go against the grain, but in the case of hair colouring, dirty is better than clean. ‘Freshly washed hair makes the cuticle closed and flat – and this can prevent the dye from penetrating the hair structure to change the colour,’ says Carolyn Newman, Schwarzkopf Colour Expert ambassador.

‘Pre-washing can also make your scalp more sensitive and lead to irritation.’ Leave at least one day between washing and colouring.

Getting the shade right isn’t rocket science, but you do need to consider several factors.

‘Don’t go by the picture on front of the box – use the colour chart on the side or reverse,’ says Sam. If you want a natural-looking result, opt for one or two shades darker or lighter than your current hair colour, whether it’s dyed or natural. You will also need to consider whether you’re going to be using semi-permanent or permanent dye. ‘For permanent dyes to cover grey hair and for longer-lasting results, choose a colour that’s a shade darker than you want because of the developing process,’ advises Sam. For a medium-brown result for light brown hair, try » « É» E« E Û÷ E ãè » D «èÁ Éô . Semi-permanent formulations don’t have a developer, so the colour gets darker the longer you leave it on.

Go with a shade that’s slightly lighter than you want, such as L’Oreal Casting Crème Gloss Medium ÉôÂ .

Wash the day before

4

Step by step

If you’re going from light to dark or vice versa, the experts advise doing so gradually. ‘If you are going darker, do it in stages,’ says Sam. ‘Apply a maximum of two shades darker than your current colour to begin with, see how it looks, then wait a few weeks before you move up to a darker shade.’ Going lighter requires more caution, as peroxide is involved.

Generally speaking, highlighting kits are the best options if you want to lighten your hair at home.

‘Applying the colour to small sections and lightening hair in stages will give you a much more natural blonde.’

Whether you are using a highlighting kit or an allover colour, always do a Ûã  ã Ûã Ûã ãÉ ¨ ¸ that the product ‘lifts’ the colour to your desired tone.

Pick the right shade

‘Lengths and ends are more porous than roots, ÛÉ ã « » 㨠ɻÉè Ûã ÷ ÔÔ»÷«Â£ 㨠ɻÉè ¢ ÉÁ ÉÉã ãÉ ã«Ô 㨠 ô«Ô «ã É ¢ã minutes to give you an indication of how the colour will take,’ says Carolyn.

6

Specialist conditioner is key

Tempted to ditch the conditioner that comes with most hair dye kits? Stop right there!

‘Conditioner acts as a sealant to close down the cuticle,’ explains Trevor. If you skip it, the colour will keep working – and hair can end up darker or lighter than you’d planned. ‘Keep using conditioner afterwards too, to preserve the colour and maintain shine.’

Keep colour fresher for longer by investing in an intensive hair mask and applying it at least once a week. Massage in Toni & Guy Á £ Y Ô « D Û¸ wrap hair in a warm towel and leave to absorb for Á«Âèã Û

7

Do a patch test

Whether you’re having your hair coloured in a salon or at home, a patch test is a must. Hair colourants, while tried-and-tested, do contain ingredients that can, rarely, cause allergic reactions. ‘It’s essential to carry out a patch test at least 48 hours before you intend to colour your hair,’ says Michael. ‘Even if you’ve used a product before, this step is a must as you can develop sensitivity to ingredients at any time.’ Take a tiny amount of the product on the tip of a cotton bud and ‘paint’ a small stripe just behind your ear. Leave it on overnight and if you notice redness, itching or swelling the next day, don’t use the product.

Roots starting to show?

Invest in a root touch-up kit.

‘It means that you don’t need to re-colour your whole head of hair, so you’re reducing overprocessing,’ says Sam. Clairol Nice’N Easy Root TouchhÔ Â matched to most shades of hair colour and is easy to brush on.

BEAUTY

COLOUR MATCHING Decoded Red

Blonde

Brown

Black

Most shades of red, from intense copper to deep burgundy, will suit skin with yellow undertones. If you want a vibrant red, try Schwarzkopf Live Real Red 035, £5.50, for permanent results and intense colour.

If you have pale skin with pink or red undertones and blue or grey eyes, cool ash-blonde colours such as Clairol Nice’N Easy in Light Ash Blonde, £6.50, are perfect.

If you have dark or olive skin, and green, brown or hazel eyes, try a rich brown or caramel, like L’Oreal Casting Crème Gloss Chocolate Caramel 603, £7.

If you have olive or black skin and brown or green eyes, opt for a shade with warm reddish undertones such as black cherry.

Warm skin with yellow undertones will suit golden and honey shades of blonde.

Can’t decide? Go one shade lighter, as colours are often darker in real life. This will also give you a brighter result.

A blue-toned black is a great colour choice if you have a paler skin tone with a pink undertone.

Try Schwarzkopf Live Intensive Colour 090, £5.50.

Copper

Ash blonde

Caramel brown

Brown-black

Vibrant red

Light blonde

Mid-brown

Ebony

Cherry red

Strawberry blonde

Reddish brown

Auburn black

Burgundy

Honey blonde

Rich chocolate

Blue-black

For pale skin with pink undertones, pick strawberry and cherry reds to ‘balance’ the pink.

110

WORDS KARENA CALLEN PHOTOS GETTY IMAGES, TRUNK

Whether you’re going for a subtle change or something more dramatic, here’s how to choose the perfect shade to complement your skin tone and eye colour

Any

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What’s a wobble cushion?

We asked Hollie, 30, from Sheffield to find out in our latest fitness challenge

Hollie wears…

F&F Grey Long-Sleeve Soft Touch Top, £10; F&F Side Stripe Leggings, £16 112

WORDS JO WOODERSON PHOTOGRAPHY TERRY BENSON HAIR AND MAKEUP OF PRO TEAM ARTIST EMA ÉÂÛè»ã ÷Éè Ô¨÷Û« « Â É É㨠¨ »ã¨ Ô É¢ ÛÛ«É » ¢É è۫£ ã¨«Û É Â÷ É㨠ã ÛÛ Ô É£ ÁÁ

All you need is a…

FITNESS

HOLLIE SAYS…

BEN SAYS…

Ithough I enjoy the feeling of working out and used to be a member of my local gym, the idea of exercising has been the last thing on my mind since the birth of my little girl last year. I’ve recently returned to work full-time as a nurse and I felt ready to start exercising again, but working busy shifts and taking care of my baby leaves me very little time. The idea È¡ § òªÁ¢ óÈÖ·Èçâ ⧠â âÚ ªÁ ÖÈçÁ Àö ¡ Àªºö and work life sounded very appealing.

Ben Jones is a personal trainer at Xercise4less in Hillsborough (xercise4less.co.uk), where he also helps to run body transformation camps.

A

First impressions When I used to exercise, I enjoyed a full body workout so I was very sceptical about the wobble çÚ§ªÈÁ .â Ú ÚÚ Á⪠ººö Á ªÁ â Öç Ö ªÚ which you can use for a whole host of exercises to improve your strength, stability and posture.

Cö ÖÚâ Ú ÚÚªÈÁ óªâ§ Àö ªÁÚâÖç âÈÖ Á À À Ö ºªÚ ⧠â Àö âÁ ÚÚ º ò º § Ú ÖªÈçÚºö decreased. My core strength and my balance were ªÁ Ö ª ºö ÓÈÈÖ Á . ¡ÈçÁ ªâ Õçªâ ª çºâ âÈ Ó Ö¡ÈÖÀ ⧠õ Ö ªÚ Ú â ÖÚâ . ºÚÈ Ö ºªÚ ⧠â ⧠çÚ§ªÈÁ Áªâ ºö óÈÖ·Ú öÈçÖ ó§Èº È ö

Practice makes perfect ¡â Ö ¡ ó ó ·Ú È¡ ÓÖ âªÚªÁ¢ Àö âÁ ÚÚ Á balance started to improve. I don’t have lots of space at home, but the cushion’s size means you can use it in a fairly small space and put out of sight when not in use. There are multiple positions, ÚÈ . Á óÈÖ· ºÈâÚ È¡ ª Ö Áâ ÀçÚ º Ú Á . Á ò Ö get bored. I even practised outside over the summer, while my little girl played on a mat nearby.

After a few weeks, I started to feel stronger and noticed my tummy, thighs and bottom were a little more toned.

HOLLIE’S VERDICT Although I was § Úªâ Áâ â ÖÚâ . À very impressed with the wobble cushion.

It’s easy to use and you feel like you have done a good óÈÖ·Èçâ º Á ªÁ¢ ó Ú § Ö â ÖÚâ but the stronger I got, the easier it was to maintain good posture.

1

Wobble cushions are also known as stability cushions or stability discs. Remember to «Â ã «ã É «Â£ ãÉ the manufacturer’s instructions. It should «  Á

2

Simply sitting upright on a wobble cushion Ô» ÉÂ Á Ûè ¢ will work your back and neck muscles and improve your core strength and posture.

Bring your feet together and let your knees fall either side.

3

Try placing the cushion on a chair (without arm rests, or you will use your arms to »  c¨ « «Û ãÉ use core strength to balance on the cushion – ideal for people who sit at a desk all day.

4

A wobble cushion doesn’t just test your balance – it’s great for a variety of twists to work your core and stability muscles, and press-ups and squats to work your arms and legs.

Seek advice from a personal trainer before practising at home, as

it’s important to use the cushion correctly to protect back and other muscles.

5

Aim to work out using your cushion for around 30 minutes, three times a week, as a starting point – but for optimum results, incorporate it into your everyday activities such Û Û«ãã«Â£ Û ã«Ô

6

You can use two cushions for more variety in your workout and to test yourself. One straightforward but challenging exercise is to balance on one leg on a cushion while reaching to touch another cushion with your other raised leg while still keeping your balance – tough!

7

Don’t hold your 㨠wÉè ô«»»  the exercises harder if you don’t supply oxygen to your muscles. Try to keep to a regular breathing pattern.

8

Stay hydrated throughout your sessions and remember to stretch as a part of your cooldown.

113

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Within 5 days of treatment with Enterosgel I was feeling better! I could cry I was so happy! I was in the darkest point of my life and now I think I am starting to live my life again!”

Amanda, 30, from Dorse “Being a Coeliac, I use Enterosgel as a rescue remedy if I get upset stomach. I am able to enjoy myself instead of feeling self-conscious. Its like a small miracle! It’s great to know that if the worst happens I have something I can take which is not another medicine and completely drug-free.”

Barabara, 79, from Cheshire “Enterosgel has practically cured my diarrhoea...It’s brilliant! Now I’m not so worried about going out to eat – I’m very pleased with the results and I recommend it to friends and family.”

• The UK’s No. 1 organic mineral based gel scientifically proven to remove E.coli, Shigella and C.difficile toxins** • Free from sugar, gluten and preservatives Oral suspension to mix with water for symptomatic treatment • Helping diarrhoea sufferers for over 30 years of acute and chronic diarrhoea associated with IBS. *Full customer testimonials are available at www.enterosgel.co.uk **According to 2017s in-vitro study of School of Pharmacy & Bimolecular Studies at the University of Brighton Medical device class IIA CE0088

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How to get organise d and save cash without compromising this Christmas ith a report last year revealing Brits planned to spend a quarter of their December pay on Christmas*, it really makes sense to think ahead. Try a handy app such as Money Dashboard, where you view your accounts, set a saving goal and manage your festive fund at a glance.

With these expert tips, you’ll be heading towards a savvy but special Christmas.

W

DO IT YOURSELF Homemade gifts might take a bit longer to organise, but they’re unique, thoughtful and will save you money in comparison to buying a ready-made hamper.

How about a fun ‘movie night in a box’ present, a decadent DIY hot chocolate set or the perfect G&T tool kit?

Check out tesco.com/ realfood for lots more ideas.

START SHOPPING NOW It might feel early, but October is a great month to start stockpiling food for Christmas. Take your list with you whenever you go shopping so you can add a couple of nonperishable items to the weekly shop. We’d recommend a dedicated ‘Don’t touch till Christmas’ cupboard and freezer drawer, though!

COMPARE THE PRICES Time is on your side, so use it wisely to hunt out the best deals on presents. Comparison sites like idealo.co.uk and kelkoo.co.uk do the hard work to trawl through and compare thousands of É Û ó ÷㨫£ ¢ ÉÁ toys to perfume) to help ÷Éè  㨠Ûã Ô « You can even set up price alert emails.

WHO TO BUY FOR? This year, why not have a ‘childrens-only’ present rule? Or, if you can’t imagine no presents for the adults on Christmas Day, try a family Secret Santa.

This is where you put your names in a hat, draw one each and set a budget. Everyone gets something to unwrap but no one overspends, and you have the added fun of guessing who got who what.

USE YOUR CLUBCARD VOUCHERS Think your vouchers are just for groceries? You can make them go even futher by getting three times their value with Reward Partners. You can spend them on gifts like jewellery, a magazine subscription or an unforgettable Experience Day. Presents that have already paid for themselves – excellent!

SAVE EVERY PENNY V ÛÉ »   »É££ Francesca Mason, at frompenniestopounds.com, suggests using ‘skimming’ to save ô«ã¨ û É É ã ]¸«ÁÁ«Â£ «Û where you set up a savings account and when your bank balance isn’t a whole pound, for example £15.67, you move the 67p into the savings account. It may seem like a small amount, but it all Û èÔ D Â÷ Â¸Û É ã¨«Û service, or you can use the Chip app, which can save small amounts automatically.

GET CHEAPER TRAVEL Planning on travelling over the festive period?

Now’s the time to book those train tickets. With many Christmas fares being released at the beginning of October, it makes sense to get them booked now. According to trainline.com, festive travellers will spend an average £50 more on their ticket on the day compared to advance fares – so plan ahead.

115

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Unicorn cupcakes Just follow these easy tips The Great British Bake Off is back!

Celebrate by making these cute unicorn cupcakes using Stork and Dr. Oetker Colour Gels. No need to soften first: use Stork straight from the fridge to whip up fluffy cakes and creamy frosting. Give vibrant rainbow colours to bakes with Dr. Oetker extra strong colour gels – a few drops go a long way.

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4 Add yellow Dr. Oetker Colour Gel to the remaining buttercream.

Spoon into a clean piping bag fitted with a star nozzle and pipe small ears onto each cake.

5 Use black Dr. Oetker Colour Gel to draw eyes and eyelashes. Stick a gold horn into each rainbow swirl.

CHRISTMAS PLANNING

It’s in the bag T ick some presents of f your list and sprea d the cost of Christmas

Sony CH500 Headphones, £50

Nintendo Switch Console Neon, £279

All items available in store only

Google Home Mini, £49

Super Mario Party on Nintendo Switch, £42

Google Chromecast, £30 Fifa 19 on Xbox One, £50

Amazon Firestick, £39.95

Sharp Soundbar, £89

Battlefield V on PS4, £50 117

CHRISTMAS PLANNING

Wahl lifeproof shaver, £65

Philips BT1216 Beard Trimmer, £20 TRESemmé Keratin Smooth with Marula Oil Straightener, £70

BaByliss Velvet Orchid Dryer, £35

Braun MGK3020 Multi-Grooming Kit, £30

118

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Gran Canaria has it all – stunning beaches, rugged mountainous scenery and culture aplenty, not to mention its fantastic year-round sunshine. t«ÂÂ Û ô«»» Ûã ÷ ã 㨠¢Éè Ûã LaBranda Riviera Marina in the south of

the island, away from the hustle and bustle of the larger resorts, and positioned just Á ¢ ÉÁ 㨠¨ t«ã¨ ¨É« É¢ pools, eateries, a wellness centre and a ¸« Û »è ã¨ Û ÛÉÁ 㨫£ ¢É ó ÷É But if you want a change of scenery, love water sports or fancy a trip to a theme park, the seaside town of Puerto Rico is only 4km away.

Holiday Gems specialises in great value-for-money holidays. To find out more, visit holidaygems.co.uk/labranda.

Tesco readers can also benefit from an extra £50 off their next LaBranda ¨É»« ÷ ] Âã ÷ Ô £ »Éô ¢É ã «»Û (offer closes 15 November 2018).

For your chance to win, visit tes.co/holidaygems by 23:55 on 31 October 2018 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date 23:55 on 31 October 2018. Only one entry per household. Internet access required for entry.

Two winners randomly drawn. Each prize is a seven-night holiday for up to two adults (18+) and two children aged 11 or under on date of travel, sharing a family room at 4* LaBranda Riviera D «Â '   « É  »» «Â »èÛ«ó Û«Û V «û «Â »è Û ÉÂÉÁ÷ ãè  «£¨ãÛ ¢ ÉÁ 㨠ô«ÂÂ Û ¨É« É¢ >É É « Á«Â£¨ Á D  ¨ Ûã É '» Û£Éô « ÔÉ ãÛ ãÉ '   « ]Ô «Â baggage allowance and return resort transfers. Prize must be booked by 31 December 2018 and taken between 7 January 2019-7 August 2019, excluding 19-22 April 2019 and UK Bank Holiday ô ¸ Â Û Ûè ¶ ã ãÉ ó «» «»«ã÷ V ÉÁÉã c Û É ]ãÉ Û >«Á«ã c Û É ,ÉèÛ ]¨« V ¸ < Ûã » t ÷ t »ô÷ '  «ã÷ > ' V» Û ã¨ ¢è»» ã ÁÛ Â É «ã«ÉÂÛ É»«Â ã tes.co/holidaygems before entering.

121

CRAVE IT

OH-GO-ON-THEN

Autumn scones AU T U M N S C O N E S

RECIPE NANCY ANNE HARBORD PHOTOGRAPHY TOBY SCOTT FOOD STYLIST LUCY O’REILLY PROP STYLIST REBECCA NEWPORT

Serves 4 Takes 10 mins Cost per serve 93p

122

Halve 150g blackberries and toss with 1 tbsp demerara sugar. Stir 1 tbsp Tesco Finest Crème de Cassis into 100ml double cream and whip until soft peaks form. Halve 4 Tesco Finest All Butter Scones and layer with the cassis cream and blackberries to serve.

Each serving contains Energy

1723kJ 413kcal 21%

Fat

Saturates

Sugars

Salt

24g 15g 16g 1.0g 34% 76% 18% 17%

of the reference intake. See page 8.

Carbohydrate 42g Protein 6g Fibre 1g

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