Tesco Magazine - 20th Anniversary Recipe Supplement by Tesco magazine

PLEASURE YOU CAN MEASURE

Remember the days before air-fryers? It’s easy to forget how much the way we cook and eat has changed over time. The food we love is a reflection of who we are and the journey we’ve been on – and hasn’t it been a journey! To celebrate Tesco magazine turning 20, we’ve delved into our archives to revisit the trends we all loved (and some we wish we’d swerved!), to bring you a collection of forever recipes: the keepers you’ll come back to time after time. Kick back and enjoy the ride…

This special recipe collection is a thank you to our readers, with love from all of us at Tescomagazine.

2024 Look out for the

CLEVER COOKS

GOLD BLEND

COMFORT AND JOY

What makes great comfort food? For some, it’s a takeaway curry or a pub pie, for others a cheesy bowl of pasta… It’s the food we turn to time and again when we’re seeking familiarity and warmth.

Over the last few years, preparing comfort food in our own kitchens has become a national pastime. When the pubs were shut, we recreated pub classics at home – and, over the years, we’ve seen the rise (and rise!) of the ‘fakeaway’.

Of course, part of the pleasure is enjoying your favourite dish curled up on the sofa. And, with the rise of streaming services, it’s no surprise that nearly half of us often eat in front of the telly* . After all, what greater pleasure is there than tucking in while binge-watching Bridgerton?

Chip shop fish pie

In the TikTok era, with our social feeds awash with indulgent comfort food, this fun family dish – topped with oven chips – was a winner with mag readers.

Serves 6

Takes 50 mins

Cost per serve £2.77

400g pack frozen fish pie mix, defrosted and patted dry

130g salmon fillet, skin removed, cut into chunks

4 spring onions, finely sliced

20g fresh parsley, finely chopped, plus extra to serve

250g frozen peas

340g jar white lasagne sauce

1 tbsp Dijon mustard

125ml whole milk

600g frozen homestyle straight-cut oven chips

150g 50% reduced-fat mature cheese, grated 1-2 tbsp malt vinegar

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the fish in a bowl with the spring onions, most of the parsley, the peas, white sauce, mustard and milk; season and mix well. Tip into an ovenproof dish (about 20 x 30cm), then top evenly with the frozen chips. Bake for 25 mins.

2 Scatter over the cheese, then return to the oven for 10-15 mins until the cheese is golden and bubbling. Scatter with the remaining parsley and some black pepper, and drizzle over the malt vinegar, to taste

Each serving contains

FOOD MOMENT

Comfort food gets a mash-up with the cronut, paving the way for hybrids like TikTok’s crookie, the freakshake and our very own Chip shop fish pie.

ELLI DONAJGRODZKI, HEAD OF FOOD

‘We wanted to come up with a new spin on fish and chips, something that felt right for family dinners and a way to get kids eating more fish. When we landed on this, we knew we’d nailed it!’

Next-gen gastro pub grub

Just when we’d got used to prawns in pint glasses and roasts on chopping boards (remember the #wewantplates backlash?), lockdown left us craving the pub classics, with homemade pies and this beige fave gracing our kitchen tables.

Kale mac ’n’ cheese

This comfort-food staple has been on quite a journey – paired with lobster, infused with truffle... Our spin is still humble and cheesy, but has been freshened up with the addition of kale.

Serves 4

Takes 1 hr

Cost per serve 86p

GET AHEAD Make to the end of step 4, then freeze. Defrost overnight in the fridge, then continue from step 5.

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed pinch of cayenne pepper, to taste

225g macaroni

180g pack curly kale, shredded, tough stems removed

250ml semi-skimmed milk

1 vegetable stock cube, made up to 250ml

20g cornflour, mixed with 3 tbsp cold water

150g 30% reduced-fat extra-mature cheese, grated

½ tsp English mustard powder or mustard

150g 0% fat Greek-style yogurt

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a nonstick frying pan over a medium heat and fry the onion for 5 mins, or until softened. Stir through the garlic and cayenne pepper for the last min. Set aside.

2 Meanwhile, cook the pasta for 2 mins less than the pack instructions, adding the kale for the last 1 min. Drain well.

3 Bring the milk just to the boil in a pan, then reduce to a simmer and stir through the stock and cornfour paste. Heat for 1-2 mins until thickened, then remove from the heat.

4 Toss 125g cheese with the mustard powder, then stir into the milk mixture until melted and smooth. Stir in the yogurt and season lightly. Add the pasta, kale and onion mixture and stir to coat.

5 Transfer to an ovenproof dish, scatter with the remaining cheese, then bake for 30-35 mins until golden. Leave to stand for a few mins before serving.

Each serving contains

LAUREN

ROSE-SMITH, CONTENT DIRECTOR (PRINT)

‘Pub grub is always a winner, and this is our love letter to local boozers. Plus, there’s enough pie filling to make a second meal too!’

Pub classic beef & onion pie

A moreish, hearty pie made with simple ingredients but packed full of flavour. It freezes well…

Serves 4

Takes 1 hr 50 mins

Cost per serve £1.17

2 tbsp vegetable oil, plus extra for greasing

375g puff pastry (from a 500g block)

1 tbsp plain flour, plus extra for dusting

4 onions, finely sliced

½ tsp bicarbonate of soda

500g pack meat & veg beef mince

2 garlic cloves, crushed

1 tbsp tomato purée

2 tsp Worcestershire sauce

1 reduced-salt beef stock cube, made up to 500ml

250g floury potatoes, peeled and cut into 2cm chunks

20g fresh parsley, finely chopped

1 egg, beaten

1 Grease a 20cm pie dish, then roll out ⅔ of the pastry on a floured surface to 3mm thick. Use to line the dish, then rest in the fridge. Roll the remaining pastry into a ball, wrap in clingfilm and chill.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat. Fry the onions and bicarbonate of soda for 15-20 mins to a deep caramel paste, reducing the heat if turning too dark. Transfer to a plate.

3 Add the remaining 1 tbsp oil to the pan and fry the mince for 5-10 mins until browned, scraping the bottom of the pan to pick up any extra flavour. Return the onions to the pan with the garlic, tomato purée and Worcestershire sauce. Sprinkle over 1 tbsp flour; cook for 1 min. Stir in the beef stock; simmer for 12-15 mins to thicken. Season, then set aside to cool. Meanwhile, simmer the potatoes in a pan of boiling water for 3-4 mins until tender but not cooked through. Drain and set aside to cool.

4 Preheat the oven to gas 7, 220˚C, fan 200˚C and put a baking tray inside to heat up. Set aside about ⅓ of the beef mixture for the Sloppy Joes (see right), then stir the potatoes and parsley through the rest and spoon into the pastry dish.

5 Roll out the remaining pastry on a floured surface to 3mm thick, so it’s large enough to cover the pie. Drape over the pie; cut away the excess and crimp the edges. You can cut out decorations from the pastry offcuts, if you like. Brush the pie with beaten egg, add any decorations (if using) and make a hole in the top with a small knife. Reduce the oven to gas 6, 200˚C, fan 180˚C. Bake on the preheated tray for 35-40 mins until the pastry is golden. Cool for 10 mins before serving.

Each serving

Sloppy Joes

…and there’s enough leftover filling to make this bonus Friday night special.

Serves 4 freeze filling only

Takes 20 mins

Cost per serve £1.03

Heat 1 tbsp vegetable oil in a frying pan over a medium-high heat. Fry 2 finely diced mixed colour peppers for 5-7 mins until soft. Add the leftover beef and onion mixture, 100g passata, 2 tbsp tomato ketchup and 1 tsp American mustard. Cook for 2-3 mins until bubbling and slightly thickened. Preheat the grill to medium-high. Toast 4 large seeded burger buns under the grill on both sides until golden, then rub the cut sides with a halved garlic clove, if you like. Put a mild cheese slice on each of the bottom halves of the buns, then return to the grill for 1-2 mins until slightly melted. Top with the beef mixture and the bun lids. Serve with sliced pickled gherkins and salad leaves, if you like.

Each serving contains of the reference intake.

Carbohydrate

Fakeaway fever

Who knows who coined the term ‘fakeaway’, but – with a 2014 survey* revealing that Brits spent nearly £30 billion a year on takeaways – is it any wonder we ditched the deliveries in favour of DIY dishes? Fast-forward to 2024 when enjoying a curry night in more often than not means us happily doing the cooking.

Slow-cooked lamb & mango curry

One-pan, slow-cooking is one of our feel-good food rituals. This recipe uses curry paste for extra ease.

Serves 4

Takes 2 hrs 40 mins

Cost per serve £4.42

½ tbsp vegetable oil

2 red onions, sliced

2 garlic cloves, crushed

3cm piece fresh ginger, peeled and finely grated

100g tikka curry paste

1 cinnamon stick

2 x 300g packs diced lamb shoulder

15g fresh coriander, stalks finely chopped, leaves roughly chopped

2 x 400g tins chopped tomatoes

1 beef stock cube, made up to 250ml

250g frozen mango, thawed

2 x 250g packs pilau rice

120g 0% fat natural yogurt, to serve naan, to serve (optional)

1 Heat the oil in a lidded saucepan over a medium-high heat. Fry the onions for 8-10 mins until soft. Add the garlic and ginger; cook for 1 min. Stir in the curry paste and cook for 2 mins, stirring, then add the cinnamon, lamb and coriander stalks. Cook for 4-5 mins to colour the lamb. Add the tomatoes and stock, season with black pepper, cover and reduce the heat to low.

2 Cook for 1 hr, stirring occasionally, then remove the lid and cook for another 1 hr, or until the lamb is tender and the sauce has thickened.

3 Stir in the mango and most of the coriander leaves; cook for 15 mins. Meanwhile, heat the rice to pack instructions. Scatter the curry with the remaining coriander leaves, then serve with the rice and yogurt, plus naan, if you like.

Each serving contains

Slow-cooked lamb & mango curry

READER APPROVED

I made this for two by halving the recipe, but wish I’d made the full batch as it was delicious. I will definitely make this again.

Chicken shish kebabs

Quicker and cheaper than getting a takeaway.

Serves 4 Takes 35 mins

Cost per serve £3.05

175g low-fat natural yogurt

3 garlic cloves, crushed ½ tsp ground cumin

1½ tsp smoked paprika

1 tsp dried oregano

2 lemons, 1 zested and juiced, 1 sliced 600g pack chicken thigh fillets, cut into 3cm pieces

1 tbsp olive oil

600g frozen skin-on fries

4 laffa-style flatbreads

1 Little Gem lettuce, torn into pieces

½ cucumber, deseeded and sliced 150g cherry tomatoes, sliced or quartered

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix 100g yogurt with ⅔ of the garlic, the cumin, 1 tsp paprika, ½ tsp oregano and ½ the lemon zest and juice in a bowl. Season with black pepper; toss in the chicken pieces.

2 Heat the oil in a griddle pan over a high heat. Push the chicken onto skewers and griddle for 15-18 mins, turning regularly, until cooked through. Remove, then griddle the lemon slices for 1-2 mins each side. Meanwhile, bake the skin-on fries in the oven for 15-18 mins until golden. Warm the fatbreads for the fnal 2 mins of the cooking time.

3 Toss the lettuce, cucumber and tomatoes in a bowl, season with black pepper, then use to top the fatbreads.

4 Mix the remaining yogurt, garlic, lemon zest and juice in a bowl; season with black pepper. Add the chicken to the fatbreads, drizzle over the yogurt sauce; sprinkle with the remaining paprika and oregano. Serve with the fries and lemon slices.

Each

FOOD MOMENT

The word ‘fakeaway’ enters the Urban Dictionary. Tesco magazine recipes have you covered!

Chicken shish kebabs p13

CLEVER COOKS

As our lives have changed over the decades, we’ve become ever-more ingenious in the kitchen. Clever hacks and gadgets helped take the heat off (who hasn’t got an air-fryer these days?). Busy families were inspired by the king of quick-cook dinners, Jamie Oliver. And when 2020 saw us delving into the back of the cupboards to make three meals a day, every day, we discovered a new love for ingredients that our noughties selves would have thought twice about using. Onepot wonders and simple suppers were your Tesco magazine staples. Here are some of our favourites that have seen us through the years.

BRYONY BOWIE,

DEPUTY FOOD EDITOR

‘Making the pennies stretch further was on all our minds when we were brainstorming this recipe. So when I saw tinned potatoes on the Tesco website,

I had a lightbulb moment!’

The rise of ‘can’-ny cooking

There’s no doubt we’ve become a nation of savvy cooks. Jack Monroe’s Tin Can Cook helped us get clever with storecupboard staples, and our drive to tackle food waste fuelled our obsession with banana bread. In our quest to find cheap and easy ways to eat well, who knew forgotten ingredients like tinned potatoes would enjoy a renaissance?

Storecupboard chicken massaman

Here, retro ingredients are given a modern makeover in a flavour-packed curry that proved affordable and super-easy to make when WFH.

Serves 4

Takes 25 mins

Cost per serve £2.02

COOK’S TIP Reduce the curry paste on the hob, add the coconut milk, tinned chicken and potatoes; transfer to a slow-cooker and cook on low for 4 hrs. Add the mangetout for the final 30 mins.

2 tsp vegetable oil

200g jar massaman curry paste

400ml tin light coconut milk

392g tin chicken in white sauce

300g tin new potatoes, drained and halved

180g pack mangetout

30g roasted peanuts

10g fresh coriander, chopped

1 lime, cut into wedges cooked rice, to serve (optional)

1 Heat the oil in a high-sided sauté pan over a medium heat. Add the curry paste and fry for 2-3 mins until starting to stick to the pan. Stir in the coconut milk until smooth, then cook for 5-8 mins until glossy and slightly thickened, stirring often.

2 Stir through the tinned chicken, potatoes and mangetout, and cook for 6-8 mins until heated through and the mangetout are cooked. Season to taste.

3 Lightly crush the peanuts to break them up a little, then scatter over the curry along with the coriander. Serve with lime wedges to squeeze over and cooked rice, if you like.

Each serving contains

Jamie’s all-from-frozen kedgeree

When Jamie Oliver gave frozen ingredients the green light, the nation rejoiced! This one-pan banger saved us time on washing up, and contains 2 of your 5-a-day.

Serves 4

Takes 40 mins

Cost per serve £2.31

4 large free-range eggs

30g bunch of coriander olive oil

1 lemon

350g frozen diced onions

2 tbsp korma curry paste

300g basmati rice

320g frozen peas

400g bag frozen fish pie mix

1 Half-fll a large shallow casserole pan with boiling water, add a pinch of sea salt, then place over a high heat and bring to a fast boil. Cook the eggs for 6½ mins, then drain and rinse under cold water until cool enough to handle.

2 Finely chop half the coriander (stalks and all), then place in the empty casserole pan on a medium-high heat with 1 tbsp of olive oil. Finely grate in the lemon zest, then add the frozen onions and cook for 5 mins or until softened, stirring occasionally.

3 Stir in the curry paste and cook for 1 min, then add the rice and a pinch of salt and black pepper. Cover with 600ml boiling water, mix well, then turn the heat up to high and let it bubble away for 2 mins.

4 Scatter the peas and frozen fsh pie mix on top, then gently fold into the rice. Reduce the heat to low, cover, and cook for 12-15 mins until the rice is fluffy and the fsh is just cooked through. Meanwhile, carefully peel the eggs.

5 Squeeze over the juice from ½ lemon, fluff up the rice with a fork and flake the fsh. Quarter the eggs and nestle them into the rice, seasoning with a little black pepper. Scatter over the remaining coriander leaves and cut the remaining ½ lemon into wedges for squeezing over. Delicious served with a dollop of yogurt and mango chutney.

Each serving contains

FOOD MOMENT

We all become hooked on shortcut cooking when Jamie’s 15-Minute Meals book comes out.

Mad about meal prep

Planning ahead has always been popular with parents but, in the last few years, meal prep has become cool! We went bonkers for batch-cooks, scrolled through socials for make-ahead lunches, and ticked off our meal plans with quiet joy.

One-pot pistou chicken

A vibrant family dinner that can serve a crowd or give you delicious leftovers. As one of our readers said, ‘When you lift off the lid everyone gasps!’

Serves 6 freeze pistou only

Takes 1 hr 50 mins

Cost per serve £1.93

1 tbsp olive oil

1.6kg whole chicken

2 leeks, trimmed and sliced

2 celery sticks, sliced on the diagonal

230g parsnips (about 3), peeled and cut into 1cm pieces

1 chicken stock pot, made up to 450ml

250g pack ready-to-eat Puy lentils & green lentils

170g baby spinach

150g frozen peas, defrosted crusty bread, to serve (optional)

For the pistou

1 garlic clove, chopped

50g baby spinach

20g fresh basil

4 tbsp extra-virgin olive oil

1 Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a lidded flameproof casserole dish over a medium-high heat. Add the chicken, breast-side down, and sear for 10 mins until golden all over.

2 Transfer the chicken to a plate, then add the leeks and celery to the dish and cook for 5 mins to soften, scraping the bottom of the dish to lift off any caramelised bits. Return the chicken to the dish, breastside up, then add the parsnips, stock and 500ml water; season. Bring to the boil, cover, then transfer to the oven for 1 hr.

3 Meanwhile, to make the pistou, blitz the garlic, spinach, basil, oil and 2 tbsp water in a food processor until combined; season to taste. Set aside.

4 Stir the lentils into the dish, re-cover and return to the oven for 15 mins, adding the peas for the last 2 mins. Skim most of the fat from the surface of the broth; discard. Stir in the spinach, season, then re-cover and set aside for 5 mins to wilt.

5 Lift the chicken out of the casserole dish, letting the liquid from the cavity drain back into the dish, then transfer to a board. Carve into portions, then divide between bowls with the veg and broth. Top with a dollop of pistou and serve with crusty bread, if you like.

Each serving contains of

Batch-cook

hidden veg Bolognese

As well as saving money, we wanted what we eat to have a positive impact on our health and the planet. This Bolognese uses less meat and the budgetfriendly root veg lends sweetness to the sauce.

Serves 8

Takes 2 hrs 30 mins

Cost per serve £1.91

LOW ENERGY Follow the recipe to the end of step 2, then transfer to a slow-cooker. Cook on high for 2½ hrs.

4 tbsp olive oil

2 onions, fnely chopped

4 large carrots, scrubbed and coarsely grated

3 parsnips, peeled and coarsely grated

1 celeriac, peeled and coarsely grated

4 large garlic cloves, crushed

1 heaped tsp crushed chillies (optional)

2 tsp each ground cinnamon and ground coriander

10g fresh rosemary leaves, fnely chopped

1kg turkey mince (we used ½ breast; ½ thigh)

300ml red or white wine

4 x 400g tins chopped tomatoes

3 tbsp tomato purée

1 beef or chicken stock pot, made up to 500ml pinch of sugar

30g pack fresh parsley or basil, chopped

cooked spaghetti, to serve (optional)

grated Parmesan, to serve (optional)

1 Heat the oil in a very large pan over a medium-high heat. Fry the onions, carrots, parsnips and celeriac for 20 mins or until starting to caramelise. Add the garlic, chillies (if using), cinnamon, coriander and rosemary; cook for 1 min.

2 Stir in the turkey mince and cook for 10 mins until just beginning to brown. Pour in the wine; cook for 2-3 mins, then add the tomatoes, tomato purée and stock and a pinch of sugar; season.

3 Simmer for 1 hr 30 mins-2 hrs, stirring occasionally. Season, if needed, then scatter with the fresh herbs. Serve with spaghetti and Parmesan, if you like.

Each serving contains

TRY THIS…

Make a more classic version with Schwartz Spaghetti Bolognese recipe mix 40g, 95p (£2.38/100g). Use the quick-fix mix in place of the herbs and spices in our Bolognese dish for an authentic, flavour-packed Italian favourite. ADVERTISEMENT PROMOTION

Heated debate

Energy-saving devices have had a big impact over the years – from 2009’s microwave mug cake craze to air-fryer evangelists enthusing about their new favourite gadget. If it saved us time or money, we were in!

Microwave dhal

Ready in 20 mins with very little effort, this recipe shows why the microwave is king in the kitchen.

Serves 1 Takes 20 mins

Cost per serve 65p

50g red lentils

227g tin chopped tomatoes

2 tsp tikka curry paste

¼ lime

natural yogurt, crispy onions and fresh coriander, to serve (optional)

Rinse the lentils in a colander until the water runs clear. Transfer to a microwavesafe bowl with the tomatoes, curry paste and 200ml water. Stir, then cover and microwave on high for 10 mins. Stir again, re-cover and microwave for 5 mins more. Stir again and season, then microwave for a final 5 mins, adding a splash of water if needed. Squeeze over the lime juice and serve with yogurt, crispy onions and coriander, if you like.

Each serving contains

of the reference intake. Carbohydrate

LAUREN ROSE-SMITH, CONTENT DIRECTOR (PRINT)

‘We did a lot of microwave cooking experiments when energy prices were at their peak, but this cheat’s dhal was one of our favourites.’

Microwave dhal p23

GLOBAL GOES LOCAL

Street food has been around for centuries but, in the mid-2000s, something exciting happened. Pop-up restaurants and food trucks became the dining destinations of the day, with pulled pork, loaded fries and tacos taking on national dish status. Meanwhile, Ottolenghi was changing the way we cooked, his recipe books full of now-famous ingredients like harissa and pomegranate molasses. More international influences and flavours followed, and right now we can say we’ve got the world on our plate.

2007

FOOD MOMENT

Wahaca opens its doors, bringing regional Mexican to the mainstream.

Load ’em up

In the noughties, we found ourselves embracing American barbecue, developing a taste for big burgers, buffalo chicken and anything bacon flavoured (remember bacon jam?). Hot on its heels came Mexican, with burritos, quesadillas and tacos taking their place in our affections. And don’t get us started on our love affair with chilli sauce…

Pulled pork tacos

This slow-cook Mexican-style dish heralded a more relaxed way of entertaining. Simply place in the middle of the table and let everyone dig in.

Serves 6 freeze pulled pork only

Takes 5 hrs

Cost per serve £2.61

1.8kg boneless pork shoulder joint

1 tbsp smoked sweet paprika

1 tbsp dried oregano

30ml vegetable oil

3 garlic cloves, peeled and bruised with the side of a knife

1½ tbsp ancho chilli fakes

1 large onion, sliced

200ml tequila-favoured beer

100ml fresh orange juice

1 red onion, finely sliced

3 limes, 2 juiced, 1 cut into wedges

12 mini tortilla wraps, warmed

30g pack fresh coriander, leaves picked

100g radishes, sliced sliced jalapeños and soured cream, to serve (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Remove the string from the pork, unroll, then pat dry with kitchen paper. Mix the paprika, oregano and 1 tsp salt, then rub over the pork. Heat the oil in a frying pan over a medium-high heat, then add the pork and sear for 6-8 mins until browned all over.

2 Transfer the pork to a hob-safe roasting tin. Add the garlic, chilli fakes, onion, beer and orange juice. Bring to the boil, then cover, transfer to the oven and cook for 4½ hrs or until very tender, basting every 40 mins. If needed, add a splash of water to stop it drying out too much.

Uncover for the final 30 mins.

3 Meanwhile, in a bowl, mix the red onion with the lime juice and a pinch of salt; set aside for 20 mins, then drain.

4 Remove the pork, discard the skin and fat, then shred. Return to the tin; coat in the cooking juices. Add a splash of water and bring to a simmer in the tin on the hob, adding a little more water, if needed, to create a fairly thick sauce. Serve in the tortillas with the pickled onion, coriander, lime wedges and radishes, along with jalapeños and soured cream, if you like.

Each serving contains

Thai-style drunken noodles with pork

Despite the name, there’s no booze in this recipe, but it’s said to pair perfectly with an ice-cold beer. We’ll raise a pint to that – cheers!

Serves 4

Takes 30 mins

Cost per serve £2.15

400g pork fillet, cut into 5mm slices

1 tbsp cornflour

200g wide rice stick noodles

2 tbsp reduced-salt

soy sauce

2 tbsp fish sauce

1½ tbsp oyster sauce

1 tsp caster sugar

2 tbsp vegetable oil

1 onion, finely sliced

2cm piece fresh ginger, peeled and grated

2 garlic cloves, crushed

2 red chillies, 1 finely chopped, 1 sliced

130g pack baby corn, quartered lengthways

1 courgette, thinly sliced

30g pack Tesco Finest

Thai fresh basil or fresh basil, leaves roughly torn

1 lime, cut into wedges

1 Toss the pork with the cornflour in a bowl. Season with black pepper; set aside.

2 Cook the noodles to pack instructions. Drain well and rinse under cold water to cool; set aside.

3 Meanwhile, mix the soy, fish and oyster sauces with the sugar and set aside. Heat

1 tbsp oil in a frying pan or wok over a high heat until smoking. Add the pork and stir-fry for 4-5 mins until golden and cooked through. You may need to do this in batches. Transfer to a plate.

4 Heat the remaining oil in the pan and add the onion, ginger, garlic and chopped chillies. Stir-fry for 3-4 mins, then add the baby corn and courgette. Cook for 3-5 mins over a medium-high heat until the veg start to soften, adding a splash of water to help the veg cook through.

5 Add the sauce to the pan with the noodles, pork and any juices. Stir-fry for 1-2 mins. Scatter with sliced chillies and basil, then serve with lime wedges to squeeze over.

Each serving contains

‘I remember us planning this fakeaway feature while WFH in the summer of 2020, trying to get into the mindset of cosy October evenings! We wanted something a

BOWIE, bit different from the usual pad Thai.’

BRYONY

DEPUTY FOOD

EDITOR

ELLI

DONAJGRODZKI, HEAD OF FOOD

‘We created this recipe before gochujang became widely known. We wanted something that nodded to those lovely sweet and spicy Korean flavours, but still felt familiar.’

Korean-style chicken wings

When the Korean food trend came to town, Tesco mag readers fell for it hard. These sticky wings use easy-to-get ingredients and are barbecue-friendly, too.

Serves 4

Takes 45 mins

Cost per serve £1.29

MAKE AHEAD Prepare the chicken wings the day before and marinate in the fridge overnight. The pickled cucumber can be made up to a day in advance: cover and chill, then drain before serving.

4 tbsp sriracha, plus extra to serve (optional)

3 garlic cloves, finely grated

2.5cm piece fresh ginger, peeled and finely grated

½ lemon, juiced

2 tbsp sesame oil

2 tbsp reduced-salt soy sauce

1 tbsp light brown soft sugar

1kg chicken wings

2 tsp sesame seeds, toasted

2-3 spring onions, sliced on the diagonal For the pickled cucumber

4 tbsp rice vinegar

1 tbsp caster sugar

½ cucumber, very thinly sliced

1 Make the pickled cucumber: mix the vinegar, sugar and ¼ tsp salt in a small mixing bowl, then set aside for 3 mins to dissolve. Add the cucumber and mix well, then set aside for at least 30 mins.

2 Meanwhile, mix the sriracha, garlic, ginger, lemon juice, sesame oil, soy sauce and sugar in a bowl. Add the wings and turn to coat well.

3 Prepare the barbecue and wait until the flames have died down and the coals are white. Cook the wings for 25-30 mins, turning regularly and brushing with any excess marinade left in the bowl.

Alternatively, preheat the grill to high. Line a large baking tray with foil, then lay the wings across it, pouring over any excess marinade. Grill for 10-12 mins each side, until slightly charred and cooked through.

4 Transfer the wings to a serving plate and scatter with the sesame seeds and spring onions. Drain the pickled cucumber and serve alongside with extra sriracha, if you like.

Each serving contains

2023

FOOD MOMENT

Brits get a taste for Korean flavours as gochujang becomes our new storecupboard favourite.

Let’s talk about houmous

From the time we went mad for Nando’s houmous and peri-peri drizzle in 2017 to the recent gamechanging loaded houmous, this Middle-Eastern dip is now so much more than just a picnic staple to the British public. But did it all go a bit too far when chocolate houmous hit the shelves? Discuss…

Grilled lamb with houmous & harissa

A drizzle of harissa is one of the easiest ways to turn a simple dinner into something brilliant. We have ‘The Ottolenghi Effect’ to thank for this recipe.

Serves 6 Takes 25 mins

Cost per serve £3.34

6 lamb leg steaks

3 tbsp olive oil

4 tsp ras el hanout

200g houmous

120g Greek-style yogurt

2 tbsp harissa paste ½ lemon, juiced

5g fresh mint leaves, roughly chopped

5g fresh fat-leaf parsley leaves, finely chopped toasted fatbreads or pittas, to serve (optional)

1 Preheat the grill to high; put the lamb steaks on a large, foil-lined tray. Drizzle with 1 tbsp oil, then sprinkle with 2 tsp ras el hanout; season, then rub in to coat. Turn over and repeat on the other side. Grill for 4-5 mins each side until cooked to your liking. Transfer to a warm plate, cover and rest for 5 mins.

2 Meanwhile, swirl the houmous and yogurt together on a serving platter. Mix the harissa paste with the lemon juice, remaining oil and a pinch of salt. Slice the lamb. Stir a little of the harissa oil through the houmous, then top with the lamb. Drizzle with the remaining harissa oil and top with the herbs. Serve with flatbreads or pittas, if you like.

Each serving contains

Easy Turkish-style pide

The perfect Friday night dinner, these spicy lamb flatbreads are ready in just 35 minutes.

Makes 4

Takes 35 mins

Cost per serve £1.77

2 tbsp olive oil, plus extra to serve (optional)

375g lamb mince

1 tsp ground cumin

1 tsp ground coriander

3 tbsp tomato purée

200g self-raising flour, plus extra for dusting

1 red pepper, thinly sliced

1 small red onion, thinly sliced

15g fresh flat-leaf parsley, leaves picked 15g fresh coriander, leaves picked

1 lemon, cut into wedges

1 Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the mince, spices and a pinch of salt for 7-10 mins until browned and cooked through. Stir in the tomato purée and 4 tbsp water forthefinal2minsofcooking.Tipinto a bowl and wash the pan. Preheat the grill to high and place a baking sheet under to heat up.

2 Meanwhile,whizztheflour,½tbspolive oil and 100ml water with a pinch of salt in a food processor until it comes together as a dough. Divide into 4, then roll each pieceintoanovalabout10x20cmon alightlyflouredsurface.Pinchtheends together so they’re slightly pointed.

3 Heat ½ tbsp oil in the frying pan over ahighheat.Cook2pidesatatimefor 2-3minsuntilthebaseisgoldenandthe doughhaspuffedupslightly.Setasideand repeat with the remaining bases and oil.

4 Carefully remove the baking sheet fromthegrillandaddthepidebases.Top with the mince mixture and red pepper, then grill for 5-8 mins until lightly golden andcookedthrough.Topwiththered onion and herbs and drizzle with the extra oil, if you like. Serve with lemon wedges to squeeze over. Each pide contains

FOOD MOMENT

Move over pizza. Turkish pide takes its place on the UK street food scene.

Every heart deserves one.

HEALTH NATION

Following the meat-fuelled noughties, veg was crowned king. 2012 was heralded ‘the year of kale’, with those leafy greens sneaking their way into smoothies and being turned into crisps. Later, the humble cauliflower became hip, even being made into ‘steaks’. We pledged to do more meat-free Mondays, swapped our breakfast fry-ups for overnight oats and some of us even went vegan for January. The wellness movement saw us pack more veg into our diets, too. Meanwhile, Sir David Attenborough’s Planet Earth series was making headlines, and we couldn’t help but join the dots between our health and that of the planet...

Get set, glow!

Did you switch up your snacking (ginger shot anyone?), or try to boost your gut biome? Glow-up influencers, such as Deliciously Ella, made eating for ‘wellness’ cool, with raw-date brownie bites and Buddha bowls all over our Insta.

Chilli-lime chicken salad

Grain bowls became a lunchtime staple - the more colourful the better! This recipe uses microwavable rice and frozen edamame to make it extra easy.

Serves 4

Takes 25 mins plus marinating Cost per serve £2.73

3 limes, 2 zested and juiced, 1 cut into wedges

1 large red chilli, halved and thinly sliced

650g pack chicken breast portions

150g frozen soya beans

2 x 250g pouches

microwave wholegrain basmati & quinoa rice

2 tbsp extra-virgin olive oil

½ tsp ground cumin

100g radishes, quartered

60g pack wild rocket

30g pack fresh mint, leaves chopped

1 Mix the lime zest and juice and chilli in a shallow dish. Season, add the chicken and turn to coat; leave to marinate for 10 mins. Meanwhile, preheat the grill to its highest setting and line a baking tray with foil.

2 Transfer the chicken to the lined tray, pour over the marinade and grill for 8-10 mins each side until cooked through with no pink meat remaining.

3 Meanwhile, blanch the soya beans in boiling water for 6-7 mins until tender. Heat the rice pouches to pack instructions, then add to a large bowl and leave to cool for a few mins. Add the soya beans, oil, cumin, radishes, rocket leaves and most of the mint. Season to taste, then divide the salad among plates. Slice the chicken breasts and arrange on top of the salad, spooning over any cooking juices and chillies from the tray. Scatter with the remaining mint and serve with the lime wedges for squeezing over.

Each serving contains

Hidden veg chicken katsu

Health by stealth? We were all over it, recreating family favourites with a little extra goodness.

Serves 4 freeze sauce only

Takes 1 hr

Cost per serve £2.49

4 chicken breasts

1 large egg, beaten 100g panko breadcrumbs sunfower oil spray cooked jasmine rice, steamed mangetout and fresh coriander, to serve (optional)

For the katsu sauce

1 onion, finely chopped

2 tsp sunfower oil

1 tbsp frozen chopped ginger (or 5cm fresh, peeled and grated)

1 tbsp hot or mild curry powder

pinch of crushed chillies

2 carrots, scrubbed and sliced into 2cm discs

1 tbsp plain four

200ml light coconut milk

½ butternut squash, peeled and cut into 2cm chunks

2 orange peppers, cut into small chunks

1 tbsp reduced-salt soy sauce

2 limes, zested and juiced, plus wedges to serve (optional)

1 Make the katsu sauce: fry the onion in the oil in a lidded saucepan over a medium heat for 3-5 mins until soft. Add the ginger and cook for 1 min. Stir in the spices and carrots; cook for 5 mins. Add the flour, cook for 1 min, then stir in the coconut milk and 450ml water. Bring to a simmer, then add the squash; cover and simmer for 10 mins. Add the peppers and cook for another 12-15 mins until all the veg are soft. Stir through the soy sauce, lime zest and juice. Blitz with a stick blender until smooth, then simmer, uncovered, for a further 8-10 mins until thickened. Season to taste.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Lay the chicken breasts between 2 sheets of baking paper and thin out the meat to 1-1.5cm thick with a rolling pin. Dip into the beaten egg, then the panko crumbs and spread across 2 baking sheets. Spray with the oil to lightly coat, then bake for 20-22 mins or until cooked through and golden.

3 Serve the sauce with rice, mangetout, coriander and lime wedges, if you like, and top with the sliced chicken.

Each serving contains

FOOD MOMENT

The rise in popularity of Japanese food is clear when Tesco reports that

Play your carbs right

In 2015, our bid to eat less starchy food led to a carb-swapping trend. Potatoes were sidelined for cauli rice, and spaghetti for courgetti. We’re not ashamed to admit to buying a spiralizer – although it’s now gathering dust in the cupboard.

Butternut squash lasagne

Absolutely no spiralizing here! But we have swapped the pasta for layers of sweet butternut squash.

Serves 6 freeze unbaked

Takes 1 hr 45 mins plus standing

Cost per serve £2.32

250g pack lean beef steak mince

500g pack lean pork mince

1 tsp olive oil

2 garlic cloves, finely sliced or crushed

2 x 400g packs vine tomatoes, chopped

2 tbsp tomato purée

1 chicken stock cube

390g tin green lentils in water, drained sunflower oil spray

1 large butternut squash (about 1.5kg), peeled, deseeded and cut into 5mm slices

160g bag frozen carrot, broccoli and corn

30g pack fresh basil, leaves sliced

65g 50% reduced-fat mature cheese, grated

For the bechamel sauce

2 tbsp olive oil

4 heaped tbsp plain flour

750ml semi-skimmed milk

¼ tsp grated nutmeg

1 In a lidded frying pan, dry-fry all of the mince over a medium-high heat for 7-8 mins until browned. Reduce the heat to low, add the oil and garlic and cook for 1 min, then add the tomatoes and purée. Crumble in the stock cube, stir in 350ml water, then bring to a simmer. Cover and cook for 10 mins, then remove the lid and simmer for another 20-30 mins, adding the lentils for the last 15 mins. Add a splash of water if it starts to dry out.

2 Meanwhile, make the bechamel. Mix the oil with the four in a pan; season. Gently heat, stirring, for 1 min, then whisk in the milk until smooth. Cook over a high heat for 3-4 mins, stirring, until thickened. Add the nutmeg and set aside.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Spray a little sunfower oil onto the squash slices. Griddle the squash, in batches, for 6-7 mins each side until soft.

4 Stir the frozen veg and most of the basil into the sauce. Season to taste. Add ½ the sauce to a (1.5ltr) 20 x 30cm ovenproof dish, scatter over ⅓ of the cheese and layer ½ the squash on top. Add the remaining meat sauce, another ⅓ of the cheese and the remaining squash. Top with the bechamel and remaining cheese. Bake for 40-45 mins until bubbling and the squash is tender. Stand for 10 mins; scatter with the remaining basil to serve. Each serving

Miso squash ramen

The last decade has been about less waste and more taste. This recipe – where the whole butternut squash is used (skin and seeds included) – is a clever way to be more sustainable and add a little extra goodness.

Serves 4

Takes 50 mins

Cost per serve £1.34

1 medium butternut squash (about 750g), halved and cut into 2cm chunks, seeds reserved

2 tbsp toasted sesame oil

1 large garlic clove, crushed

5cm piece fresh ginger, peeled and finely grated

200g fresh greens, hard stalks finely sliced; leaves sliced into thin strips

50g miso paste

1 tbsp reduced-salt soy sauce, plus 2 tsp

4 eggs

300g pack straight-towok udon noodles sriracha, to taste (optional)

1 Preheat the oven to gas 9, 240°C, fan 220°C. Toss the squash with 1 tbsp sesame oil on a large baking tray. Roast for 30-35 mins, turning halfway, until tender.

2 Meanwhile, heat the remaining oil in a pan over a low heat, add the garlic and ginger and cook for 2 mins. Add 1.7ltr boiling water, the sliced greens stalks and miso paste. Increase the heat to medium and simmer for 15 mins.

3 Heat a frying pan over a medium-high heat and dry-fry the squash seeds, stirring, for 3-4 mins. Add 2 tsp soy sauce and fry for 1 min or until sticky. Set aside.

4 Cook the eggs for 6 mins in a pan of boiling water, then drain. Run under cold water, then peel and slice in half.

5 Separate and add the noodles to the miso broth. Cook for 1 min, then add the sliced greens leaves and remaining soy sauce and cook for 1 min or until tender.

6 Serve in bowls. Top with the squash, eggs, seeds and a drizzle of sriracha, if using.

Each serving contains

FOOD MOMENT

Silo,

ELLI DONAJGRODZKI, HEAD OF FOOD

‘We hate food waste so I remember getting geekily excited about the “root to stem” trend. This recipe is one of my faves as it uses the whole squash - seeds and all.’

READER APPROVED

This is a great recipe and, surprisingly, the cumin is all the seasoning the burgers need. I’m making more to freeze for work lunches.

Flex appeal

After Beyond Meat burgers landed in 2018, turning up to a barbecue with a veggie burger, or calling yourself a ‘flexitarian’, was more commonplace. In 2019, after Greggs brought out a vegan sausage roll, we knew eating less meat was here to stay.

Carrot & feta burgers

Made with simple ingredients, this flavour-packed burger holds its shape on the barbecue grill.

Serves 4 freeze burgers only

Takes 40 mins

Cost per serve £1.26

2 red onions, 1 sliced,

1 chopped

1 lemon, juiced

1 tsp olive oil

390g tin green lentils, drained and rinsed

2 tsp ground cumin

200g carrots, peeled and coarsely grated

75g wholemeal bread, blitzed to crumbs

1 egg, beaten

90g feta, crumbled

4 brioche burger buns, halved

60g pack wild rocket

For the tzatziki

100g cucumber, deseeded and fnelydiced

100g 0% fat natural yogurt

10g fresh mint, leaves picked and chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Marinate the sliced onion in the lemon juice for 30 mins; drain.

2 Meanwhile, heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 mins. Add the lentils and turn up the heat. Cook for 2 mins to evaporate any liquid, adding the cumin towards the end. Tip into a bowl.

3 Add the carrots, breadcrumbs and egg to the bowl and mix. Fold in the feta and shape into 4 burgers, each 8cm wide and 2cm tall. Transfer to a baking tray lined with baking paper; bake for 20 mins. Arrange the halved burger buns on another baking tray and add to the oven to warm through for the final 2 mins.

4 For the tzatziki, mix the cucumber with the yogurt and mint; season. Divide the burgers between burger bun bases, then top with the tzatziki, pickled onions and rocket and sandwich with the bun lids.

Each serving contains