Tesco Magazine - February 2024 by Tesco magazine

FREE | FEBRUARY 2024

COOK EASY CHINESE WITH KWOKLYN WAN

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FAKEAWAY WAY FAVOURITES

Gochujang carbonara p28

DO THE TWIST

Valentine’s Day comfort food that’s anything but retro

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THE TEAM EDITORIAL Content director (print) Lauren Rose-Smith Senior food editor Elli Donajgrodzki Acting senior food editor Bryony Bowie Acting deputy food editor Angela Romeo Chief sub editor Jenny Wackett Deputy chief sub editor Tessa Jones Sub editor Julie Stevens Senior writer Jess Herbert ART Art director Nina Brennan Acting art director Jo Clark Homes art director Melanie Robinson-White Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale CREATIVE SOLUTIONS Senior commercial content editor Victoria Boland

PHOTOGRAPHY ALEX LUCK FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING LUIS PERAL PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

CONTENT AND PUBLISHING Group managing editor Kate Best Senior account director Tracy Saville Senior account manager Lucy May Senior account manager Renée Lo Account executive Sheriff Jinadu PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Kate Debling, Natalie Deri-Bowen, Liz Honour, Rachel Linstead CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director Jane Moffett TESCO Head of content, social, influencers & consumer PR Daniel Porter Publishing, partnerships and content manager Gabriella Fenwick Content and social media manager Alexandra Plant Content assistant Lulu Turner DUNNHUMBY LTD Senior campaign manager Sandy Bruce Campaign manager Haris Khan Advertising sales manager Tom Glenister For all advertising enquiries, contact tom.glenister@dunnhumby.com

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2024 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help. Follow Tesco

Visit soundcloud.com/tesco-magazine for an audio version of selected features

Lauren Rose-Smith, Content director (print)

CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, p6

JAMIE OLIVER

A little bit of indulgence is much needed at this time of year, so we’ve got lots of ideas for treating yourself and your loved ones. Choose your perfect Valentine’s moment for two (the Gochujang carbonara, p28, spices up a classic pasta dish), or spoil friends with an incredible Chinese fakeaway: Kwoklyn Wan shares his favourite Lunar New Year recipes on p41. Plus our chocolate guide, p51, is an excuse to go to town on the sweet stuff. Take me-time moments to the next level with tips and homeware for transforming your bathroom into a spa-throom, p96, and those Valentine’s gifts? Pick one out for yourself on p36 too!

Good food ambassador for Tesco, p74

KWOKLYN WAN Chef, p41

DANIELLE JACK Spirits product development manager at Tesco, p39

I’M LOVING… …memories of romantic trips to Paris, thanks to this Valentine’s twist on one of my favourite treats. Heart-shaped Macarons, 8 x 11g, £5 (£5.68/100g).

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

CONTENTS

EVERYDAY 13 Cook once, eat twice 61 5 for £25 68 The new slow-cook 74 Jamie Oliver 84 Winter salads

WEEKEND 17 Field to fork 25 Dishes à deux 33 Valentine’s Day menu 41 Celebratory dishes for Lunar New Year 98 Treat of the week

KNOW-HOW 39 Drinks trends 48 Guide to mushrooms 51 Skills: Chocolate 80 Too good to waste

SHOPPING 6 What’s in store 35 Paperchase gifting 36 Be my Valentine 96 Bathroom bliss

88 MOROCCAN-SPICED RICE, SPINACH & ORANGE SALAD

WHY NOT TRY… UPPING YOUR SIDE GAME Give mains a run for their money with some superb sides

CHEESY HASSELBACK GARLIC BREAD

VEGETABLE CURRY SPRING ROLLS

HEALTH & WELLBEING 83 If you make one change… 91 Tesco charity health partners 92 Spotlight on: Skin

46 SWEET POTATO BHAJIS

COVER RECIPE Gochujang carbonara, p28 RECIPE Gabriella English PHOTOGRAPHY Toby Scott FOOD STYLING Lucy O’Reilly PROP STYLING Morag Farquhar

CONTENTS & RECIPES

RECIPE INDEX SMALL PLATES & SIDES

QUEEN OF HEARTS FRENCH TOAST

CHICKEN PAD THAI

HARISSA-ROASTED SQUASH SALAD

Cheesy hasselback garlic bread Feta, spinach & chilli-stuffed flatbreads Harissa-roasted squash salad Moroccan-spiced rice, spinach & orange salad Queen of hearts French toast Spicy cocoa rub Spicy hoisin chicken baked dumplings Sweet potato bhajis Vegetable curry spring rolls

28 98 84 88 27 57 42 18 46

MEAT & FISH

Cauliflower cheese & black pepper pasta Chicken mole tacos Chicken pad Thai Chorizo & seafood paella Creamy leek gnocchi Creamy tomato, tuna & spinach gnocchi bake Crispy ginger & spring onion sea bass Gochujang carbonara Golden ‘long life’ noodles with velvet king prawns Lentil & beef meatloaf Meatball stew Spicy lentil & beef spaghetti Spicy sausage one-pot with butter bean mash Spinach & feta chicken Sticky citrus pork belly buns

62 54 72 68 75 66 44 28 42 14 70 14 65 63 20

MILLIONAIRE PRETZEL BROWNIES

Green shakshuka Red lentil soup Roasted broccoli Caesar-style salad * Wild mushroom dumpling stew

77 62 86 49

SWEET TREATS & DRINKS Banana & oat pancakes Boozy white chocolate & salted caramel truffles Chocolate orange pancakes French Kiss cocktail * Millionaire pretzel brownies Sweet potato, maple & pecan loaf cake

78 54 22 30 58

Vegetarian (free from meat and fish) Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen. Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements. Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries. Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change. Alcohol For more information about responsible drinking, visit

We all want to feel better about our lifestyles, the food we buy, meals we make and packaging we use. So Tesco has created Better Baskets, with value at its heart, as an easy way to fill your basket with better choices every time you shop. Look out for the logo to help you make better choices with Tesco.

See note on recipe for how to make it vegetarian and vegan

VEGETARIAN & VEGAN

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

What’s in store

With Lunar New Year, Shrove Tuesday and Valentine’s Day all this month, indulge with quality treats and special buys

STEAMY PUDS Winter calls for something hot and steamy, like these Tesco Finest 2 Banana, Butterscotch & Pecan Sponge Puddings 260g, £3.25 (£1.25/100g).

JAMIE ROBINSON Tesco’s executive chef, product development

‘There’s so much to celebrate in February. First, we’ve got all the ingredients for the ultimate Lunar New Year spread. For Pancake Day, we’ve got great ways to load them up for breakfast in bed. Then on Valentine’s Day, if love is in the air, toast with a bottle of something pink. After all the indulgence, one of our new teas, p10, can give your body a reset.’

Pretty in pink Dial up the romance with a glass of crisp, elegant Tesco Finest T Côtes de Provence Rosé, £10*.

Price excludes Scotland and Wales

Get gifting Who wouldn’t love Tesco Finest Free From 4 White Chocolate & Raspberry Blondies Blon ndies 192g, £3.25 (81p/each) (81p/each h)?

SHOPPING

Celebrate! Welcome in Lunar New Year on 10 February 1 Prawn wn crackers crack kers 60g, 6 £1 (£1.67/100g)

4 2 Sweet Chillii Sau Sauce u 290g, £2.15 (74p/100g)

2 3

3 Slow C Cooked k d Ch Chinese Style BBQ Spare Ribs 400g, £4 (£1/100g)

4 Egg Fried Rice 400g, £2 (50p/100g)

5 4 Prawn Toasts 120g, £2 (£1.67/100g)

6 Sweett & S Sour Crispy C Chicken Balls 310g, £4 (£1.29/100g)

7 Meal Kit Crispy Aromatic Duck & Pancakes with Hoisin Sauce 720g, £8.50 (£1.18/100g)

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SHOPPING

Sprinkle of love Decorate your Valentine’s bakes with a sprinkle of Pink & Red Hearts 65g, £1.20 (£1.85/100g).

BREAKFAST IN BED For a decadent brunch alongside your one and only, top Tesco Finest 4 Buttermilk Pancakes, £1.65 (41p each), with Tesco Finest Scottish Smoked Salmon 100g, £4.50, and scrambled Tesco Finest Free Range 6 Chestnut Maran Eggs, £2.65 (44p each).

FAKE YOUR FLIPS Win at Shrove Tuesday on 13 February, as well as weekend brunches, with perfect pancake mixes that cook in minutes. Pancake Shaker Mix 155g, £1 (65p/100g)

American Style Pancake Shaker Mix with Choc Chips 155g, £1 (65p/100g)

Top p it off of Finish your Fin pancakes off pan with wit a nice drizzle of d Golden Syrup Go 680g, £1.60 6 (24p/100g). 9

Plant Chef Carrot & Houmous 100g, £1.30

Pink Lady Apple & Grape 100g, £1.30

Bean there Who says burgers are just for summer? These Plant Chef 2 Edamame & Miso Bean Burgers 226g, £1.95 (86p/100g), are a B wintry bean-packed twist on a classic.

Egg Protein Pot 90g**, £1.30 (£1.44/100g)

Next time you’re picking up a Meal Deal, look out for these snack options. They’re part of Tesco Better Baskets, which helps you make better choices when you shop. The snack options here are (from the top) plantbased, 1 of your 5-a-day and high in protein. Combine with a main and a drink for just £3.40 with your Clubcard*.

Well brewed

He Herbal infusions can lend so some relief to life’s ups and do downs. These 20-bag boxes, in Immune, Digest and Sleep, ea each £1.50 (8p/bag), aim to combat common woes.

COMPILED BY JESS HERBERT PHOTOGRAPHY ALEX LUCK FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING LUIS PERAL

Easy snacks with added value in your Meal Deal

GREAT FOR GRAZING

Available in the majority of larger stores. Clubcard/app required. Meal Deal regular price £3.90, includes selected drink + snack + Tesco sandwich, wrap, roll, salad or sushi. **Available only as part of a Meal Deal

SHOPPING

LOVELY MUM

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OFFERS

Yankee Candle® Home Inspiration® Happy Mother’s Day Medium Jar: Original price - £14. Clubcard price - £9.50 (15/02/24 - 10/03/24) Yankee Candle® Home Inspiration® 6 Votive Mother’s Day Gift Set: Original price - £12. Clubcard price - £8 (29/02/24 - 10/03/24) Yankee Candle® Home Inspiration® 1 Small Jar 2 Votive Mother’s Day Gift Set: Original price - £12. Clubcard price - £8 (29/02/24 - 10/03/24) Yankee Candle® Home Inspiration® Berry Kiss Bellini Large Jar: £17 While stocks last. Available in the majority of larger stores

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EVERYDAY

COOK ONCE, EAT TWICE

Lentil & b eef m e a tl o a f p14

A little planning goes a long way with these double-duty, family-friendly recipes

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Spicy lentil & b eef spaghetti p14

EVERYDAY

Dinner tonight

Serves 4 Takes 1 hr Cost per serve £1.29 MAKE AHEAD Prepare the loaf the night before you want to cook it and keep covered in the fridge. Bring to room temperature for 30 mins before baking, according to step 3.

150g red lentils 1 tbsp olive oil 1 small carrot, scrubbed and coarsely grated 1 large onion, fnely chopped

2 garlic cloves, fnely chopped 1 tsp dried mixed herbs 500g pack 5% fat lean beef steak mince 50g fresh white breadcrumbs 50g grated Grana Padano or Parmesan 1 egg, lightly beaten 2 tbsp reduced-salt and sugar ketchup 500g carton Italian tomato passata with garlic and herbs 10g fresh parsley, leaves roughly chopped roasted or boiled potatoes and steamed green veg, to serve (optional)

1 Cook the red lentils to pack instructions. Set aside to cool slightly. Preheat the oven to gas 4, 180°C, fan 160°C, and line a 900g loaf tin with baking paper, leaving an overhang. 2 Heat half the oil in a nonstick frying pan over a medium-low heat. Fry the carrot and half the onion for 4-5 mins until beginning to soften but not coloured. Add the garlic and herbs; cook for 1 min. 3 Tip the carrot mix into a bowl and add the mince, breadcrumbs, cheese, egg, ketchup and cooked red lentils. Mix well with clean hands, then pack into the loaf tin and bake for 45 mins or until golden and a skewer inserted into the centre comes out piping hot. Rest for 10 mins before cutting into 6 slices. Set aside 2 slices (about 300g) for the Spicy lentil & beef spaghetti (see recipe, right). 4 Meanwhile, heat the remaining oil in the empty carrot pan over a medium heat; fry the remaining onion for 4-5 mins to soften, then add the passata. Bring to a boil, then simmer for 5 mins and season to taste. Set aside 4 tbsp (about 100ml) for the spaghetti. Spoon the rest over the meatloaf, then scatter with parsley. Serve with potatoes and steamed greens, if you like. Each serving contains Energy

1493kJ 357kcal 18%

Fat

SPICY LENTIL & B E E F S PAG H E T T I Serves 4 Takes 15 mins Cost per serve £1.02 300g spaghetti 3 tbsp harissa paste 2 slices (about 300g) leftover beef & lentil meatloaf (see left) 4 tbsp (about 100ml) leftover tomato sauce (see left) 10g fresh parsley, leaves roughly chopped 50g grated Grana Padano or Parmesan

1 Cook the spaghetti to pack instructions. Drain, reserving a mugful of cooking water. 2 Meanwhile, heat the harissa paste in a large nonstick frying pan over a mediumhigh heat for 1-2 mins until sizzling. Crumble in the meatloaf and fry for 3-4 mins, using a wooden spoon to press it into the pan to get lots of crispy bits. 3 Stir in the leftover tomato sauce, cooked pasta and half the reserved pasta water, and stir until saucy. Add a splash of cooking water for a looser sauce, tossing well to combine. Spoon into bowls and scatter with the parsley and cheese, and some cracked black pepper to serve. Each serving contains

Saturates

Sugars

Salt

Energy

11g 4g 16% 22%

8g 9%

0.8g 13%

1873kJ 444kcal 22%

of the reference intake. See page 5. Carbohydrate 26g Protein 33g Fibre 9g 2 of your 5-a-day; high in protein

Lunch tomorrow

Saturates

Sugars

Salt

9g 4g 13% 21%

Fat

5g 5%

0.9g 15%

of the reference intake. See page 5. Carbohydrate 62g Protein 26g Fibre 5g Low in saturated fat; high in protein

RECIPES LINZI PUCINO PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING MORAG FARQUHAR

LENTIL & BEEF M E AT L OA F

Well, freeze my peas. Chill. Phone bills stay frozen with Tesco Clubcard Prices. This is Supermarket Mobile

Tesco Clubcard holders only. Clubcard price frozen for contract duration. See tescomobile.com/why-tesco-mobile. Food items referenced: ‘Tesco Garden Peas’.

creamy not cow-y skip the cow

Available in the majority of stores.

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WEEKEND

SWEET POTATOES AND EASY PEELERS There’s something about adding sweet potato to your plate that instantly makes it feel that little bit more virtuous. Unlike white potatoes, these orange gems come with the bonus of counting towards your 5-a-day. They’re a good source of beta carotene (which the body converts to vitamin A), vitamin C, minerals and fibre. Try them mashed or used for jacket potatoes and potato wedges. ‘Easy peelers’ is the collective name for mandarins, clementines, satsumas and tangerines. Not only are they satisfying to peel and great for lunchboxes, but whenever you need a vitamin C hit, having a pile of easy peelers in reach is as simple as it gets. Just one provides nearly half of your recommended daily intake of vitamin C, helping to keep you feeling brighter this winter.

FIELD TO FORK Warm up with these comfort food recipes using winter’s best produce

Taste the care

Look for this quality seal on the most cared-for products at Tesco. All the hero ingredients in this feature carry the Quality Seal mark, along with hundreds more expertly selected products in store and online.

MEET THE GROWER

Joel Boseman owns Battleboro Produce Inc, which runs Boseman Farms in North Carolina in the United States.

‘We grow a variety of sweet potato called Covington, which was developed more than 20 years ago and is a staple in the UK and US markets. It’s a great all-rounder. All our sweet potatoes are hand-harvested and undergo a complex curing process that converts the starch into sugars to make them sweet. This is considered to be an art rather than a science – there are specific processes to follow to ensure the quality and taste are optimal, but you need the experience to know when they’re ready.’

‘

My favourite way to use them is in a sweet potato pie for my family on Thanksgiving

SW E E T P O TAT O BHAJIS Makes 14 freeze cooked bhajis Takes 40 mins Cost per bhaji 19p 100g gram flour 1 tsp nigella seeds 1 tsp garam masala 1 tsp cumin seeds, crushed ½ tsp ground turmeric 2 garlic cloves, sliced 3cm piece fresh ginger, fnely grated 2 fnger chillies, deseeded and fnely chopped 15g fresh coriander, leaves picked, stalks fnely chopped 1 red onion, fnely sliced 250g sweet potatoes, peeled and coarsely grated vegetable oil, for frying For the mint yogurt 15g fresh mint, leaves picked 2 limes, ½ juiced, 1½ cut into wedges 200g natural yogurt

1 Put the flour and dry spices in a large mixing bowl and gradually stir in 135ml cold water to make a batter the consistency of double cream. Stir in the garlic, ginger, chillies and coriander stalks, then add the red onion and sweet potatoes. Toss to coat. 2 Pour about 5cm depth of oil into a large, deep pan or wok and put over a medium heat. Meanwhile, bash the mint leaves to a paste with a pinch of salt in a pestle and mortar. Transfer to a small bowl, squeeze in the lime juice and stir in the yogurt. Set aside. 3 Test the oil is hot enough by dropping in ½ tsp batter: it should sizzle immediately (alternatively, the oil should read 180°C on a kitchen thermometer). Working in batches, use two tablespoons to press together dollops of the batter and drop into the oil for 2-3 mins before turning and frying for another 2 mins, or until evenly browned and crisp. Drain on kitchen paper and toss with a pinch of salt. Cover with foil to keep warm and repeat with the remaining batter. Scatter with the coriander leaves and serve with the mint yogurt and lime wedges. Each bhaji contains Energy

Fat

Saturates

Sugars

Salt

442kJ 106kcal 5%

6g 9%

1g 4%

3g 3%

0.1g 2%

of the reference intake. See page 5. Carbohydrate 9g Protein 3g Fibre 2g Low in saturated fat; low in sugar

Find more sweet potato recipes on Tesco Real Food at tes.co/sweetpotato

WEEKEND

SW E E T P O TAT O, MAPLE & PECAN L OA F C A K E Serves 10 freeze uniced cake Takes 1 hr 35 mins plus cooling Cost per serve 69p 300g sweet potatoes, scrubbed and pricked with a fork a few times 120ml vegetable oil, plus extra for greasing 150g dark brown soft sugar

100ml maple syrup, plus 1 tbsp 2 large eggs 80g natural yogurt 300g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp mixed spice 70g pecans, roughly chopped 125g unsalted butter, softened 250g icing sugar 2 tbsp milk

1 Microwave the sweet potatoes on high for 7-8 mins until tender and soft when pierced with a skewer. Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 900g loaf tin with nonstick baking paper. 2 Whisk the oil with the sugar and 100ml maple syrup in a large mixing bowl until smooth. Crack in the eggs, spoon in the yogurt; whisk again. 3 Cut open the sweet potatoes, scoop the soft insides into a bowl, then mash until smooth; you need 200g. Mix into the batter. Sieve in the flour, baking powder, bicarbonate of soda and mixed spice with a pinch of salt, then fold in just enough so that no white streaks remain. Stir through most of the chopped pecans. 4 Spoon the mixture into the loaf tin, level the surface, then bake for 55 mins-1 hr until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. 5 To decorate, put the butter in a mixing bowl and beat with an electric whisk for 2 mins until pale and fluffy. Add the icing sugar in two batches, whisking each time until smooth and airy. Whisk in the milk to make a spreadable buttercream. Spread over the cooled loaf cake, then scatter over the remaining pecans and drizzle with 1 tbsp maple syrup. The cake will keep for 2-3 days in an airtight container. Each serving contains Energy

2513kJ 600kcal 30%

Fat

Saturates

Sugars

Salt

29g 9g 50g 0.5g 42% 43% 56% 9%

of the reference intake. See page 5. Carbohydrate 76g Protein 6g Fibre 3g

WEEKEND

S T I C K Y C I T RU S P O RK B E L LY B U N S Serves 4 freeze cooked pork Takes 2 hrs plus marinating Cost per serve £2 3 easy peelers, zested and juiced 2 garlic cloves, crushed 4cm fresh ginger, peeled and fnely grated 2 tbsp dark brown soft sugar 1½ tbsp reduced-salt soy sauce 1½ tbsp fsh sauce ½ tsp Chinese fve spice 550g pack British pork belly slices 120g red cabbage, fnely sliced 1 eating apple, cored and sliced into matchsticks 10g fresh coriander, leaves picked 2 tbsp cider vinegar 2 tbsp extra-virgin olive oil 4 tbsp light mayonnaise 1 tsp hot chilli sauce (optional) 4 brioche burger buns, halved

1 Mix the zest and juice of 2 easy peelers with the garlic, ginger, sugar, soy sauce, fsh sauce and fve spice in a large sealable container. Add the pork belly and coat in the marinade, then cover and chill for at least 1 hr or overnight. 2 Remove the pork belly slices from the fridge 30 mins before cooking and transfer with the marinade and 50ml water to a snug-ftting baking tray. Preheat the oven to gas 4, 180°C, fan 160°C. 3 Roast the pork for 1 hr 45 mins, turning halfway and basting regularly, until sticky and golden. Set aside to rest for 15 mins. 4 Meanwhile, mix the red cabbage, apple and

coriander in a large mixing bowl. Whisk together the vinegar, oil and the zest and juice from the remaining easy peeler; season with black pepper. Pour over the cabbage and apple, tossing to coat well. 5 Mix together the mayonnaise and chilli sauce, if using. Spread over the base of the buns, followed by some slaw and sticky pork belly. Top with the bun lids and serve with any leftover slaw on the side. Each serving contains Energy

2930kJ 702kcal 35%

Fat

Saturates

Sugars

Salt

41g 12g 20g 3.1g 58% 60% 22% 52%

of the reference intake. See page 5. Carbohydrate 49g Protein 33g Fibre 4g

ME MEET THE GROWER GR

Addi Hamaoui is the farm manager at Les Domaines Orchard in Agafay, Morocco.

‘We discovered Nadorcott easy peelers in the 1990s and our orchard was the first in the world to be planted with this type of mandarin. The combination of sunshine and cool winter nights helps develop their naturally sweet favour and deep orange colour. We grow the fruit away from other citrus, such as oranges and lemons, to prevent crosspollination, meaning our easy peelers have virtually no pips. Managing the rootstocks ensures we can harvest the fruit from January through to April.’

‘

The combination of sunshine and cool nights helps develop their naturally sweet flavour

‘

C H O C O L AT E O R A N G E PA N C A K E S Serves 4 freeze pancakes Takes 20 mins Cost per serve 57p vegetable oil, for greasing 4 sweet easy peelers, zested, peeled and sliced into rounds 75g caster sugar 160g self-raising four ½ tsp bicarbonate of soda 20g cocoa powder 1 large egg 200ml milk 20g unsalted butter 4 tbsp Greek-style yogurt 30g toasted faked almonds

1 Lightly grease a large, shallow dish and arrange the easy peeler slices inside, in a single layer, with any juice; set aside. 2 Heat a wide, heavy-based frying pan over a medium-high heat. Add the sugar and melt without stirring, swirling the pan occasionally. Heat for 3-4 mins more until it’s a dark amber caramel. Pour over the easy peeler slices and set aside. 3 Mix the four, bicarbonate of soda, cocoa powder and the easy peeler zest in a mixing bowl. Make a small well in the middle and crack in the egg. Gradually add the milk, whisking as you do so, to create a smooth batter. 4 Melt 5g butter in a large nonstick frying pan over a medium-low heat. Working in

batches, spoon 1 tbsp batter per pancake into the pan. Cook for 1½-2 mins until small bubbles appear on the surface, then fip and cook for 1 min more or until crisp on the outside. Transfer to a plate and cover to keep warm, then repeat to make 12 pancakes, adding another 5g butter between batches. 5 Serve with the yogurt and caramelised easy peeler slices, including any juices. Scatter with the faked almonds to serve. Each serving contains Energy

1865kJ 444kcal 22%

Fat

Saturates

Sugars

Salt

16g 6g 29g 0.8g 23% 29% 32% 14%

of the reference intake. See page 5. Carbohydrate 60g Protein 12g Fibre 5g

For more recipes using February’s best ingredients, visit tes.co/inseasonfebruary

RECIPES ELSPETH ALLISON PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING MORAG FARQUHAR

WEEKEND

IT W W O °N

R E P A P TTOM! BO

**Tube: 90% paper of which the majority can be recycled. Check locally for instructions!

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L VED BY9OF10 BAGELS OUT

*MAYbe 10... we are just modest

Go Plant Based Stay cheesy! Scan here for more delicious Violife recipes

Available in the majority of stores.

VIOLIFEFOODS.COM

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WEEKEND

Where the heart is Who needs fancy restaurants? Show them the love at home with these easy, indulgent Valentine’s treats for two

Fun an

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brun ch

Queen of hear ts Fr e n c h t o a s t p27

WEEKEND

TREAT THEM TO A LAZY BRUNCH QUEEN OF HEARTS F RE N C H T OA S T Serves 2 Takes 30 mins Cost per serve £1.35 CLEVER SWAP Use another type of jam if you prefer: raspberry, blackcurrant or apricot all work well.

2 large eggs 125ml semi-skimmed milk 1 tsp vanilla extract ½ tsp ground cinnamon 1 tsp caster sugar 25g baking spread 4 slices Tesco Finest brioche loaf, each about 2cm-thick 150g seedless strawberry jam 100g mixed berries crème fraîche and icing sugar, to serve (optional)

1 Preheat the oven to its lowest setting. In a mixing bowl, whisk together the eggs, milk, vanilla, cinnamon and sugar with a pinch of salt until really well combined. Pour into a shallow, wide bowl or dish. 2 Melt half the baking spread in a frying pan over a medium heat. Meanwhile, take 1 slice of brioche, lay it in the egg mixture for 10 secs, then turn over and soak the other side for 10 secs. Carefully lay in the pan, then repeat with another slice. Cook on each side for 3-4 mins until deep golden brown, then put on a baking tray and keep warm in the oven. Repeat with the remaining 2 slices. 3 Gently warm the jam until slightly looser: you can either do this in the microwave for about 20 secs* or in a pan over a low heat for about 1 min. 4 Once the French toast is ready, use a heart-shaped cutter about 4.5cm across at the widest point to carefully stamp out a heart shape in the centre of each slice, then transfer them to plates. Carefully spoon most of the warmed jam into each gap. Serve the heart cut-outs alongside with the berries and some crème fraîche and a dusting of icing sugar, if you like. Add a few drops of just-boiled water to the remaining jam to thin a little and drizzle over.

Cook’s tip If you don’t have a heart-shaped cutter, make a cardboard template and cut round it with a sharp knife.

Each serving contains Energy

2916kJ 694kcal 35%

Fat

Saturates

Sugars

Salt

27g 11g 62g 1.3g 39% 55% 69% 22%

Timing correct for an 800W microwave

of the reference intake. See page 5. Carbohydrate 93g Protein 17g Fibre 5g

SPICE UP DINNER PLANS G O C H U JA N G C A RB O N A R A Serves 2 Takes 35 mins Cost per serve £2.69 2 tbsp olive oil 8 rashers Tesco Finest dry cured pancetta, thinly sliced 40g panko breadcrumbs 3 large garlic cloves, crushed

200g dried tagliatelle 1 onion, finely diced 1½ tbsp gochujang paste 50g Parmesan, finely grated 3 large egg yolks 20g fresh basil, leaves picked and roughly chopped 2 spring onions, thinly sliced sliced fresh red chilli, to garnish (optional)

1 Bring a large pan of water to the boil. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry ⅓ of the pancetta for 2-5 mins until golden brown and crispy. Add the breadcrumbs and cook for 3-4 mins until golden brown. Add ⅔ of the garlic and season with black pepper. Cook for 1-2 mins, stirring regularly to prevent burning, until the garlic is cooked. Put on a plate and set aside. 2 Cook the tagliatelle to pack instructions in the pan of boiling water. Meanwhile, heat the rest of the oil in a frying pan over a medium-high heat and cook the remaining pancetta for 4-5 mins until golden brown and crispy. Add the onion to the pan and lower the heat slightly, then cook for 4-5 mins until softened. Add the remaining garlic and the gochujang paste, then cook for 1-2 mins until aromatic. Season with black pepper. 3 Whisk 40g Parmesan and the egg yolks in a small bowl. Drain the tagliatelle, reserving 140ml cooking water. Add the pasta to the frying pan, remove from the heat, then add the reserved pasta water, the egg mixture and most of the basil. Using tongs, stir vigorously, lifting the tagliatelle up slightly as you do, so that everything is well coated. The egg yolk mixture should emulsify into a smooth, creamy sauce without scrambling, after about 30 secs. 4 Transfer to serving plates, then top with the breadcrumbs, spring onions, and remaining basil and Parmesan. Scatter with sliced chilli, if you like. Each serving contains Energy

3958kJ 946kcal 47%

Fat

Saturates

Sugars

Salt

44g 13g 9g 2g 63% 67% 10% 34%

of the reference intake. See page 5. Carbohydrate 97g Protein 37g Fibre 7g

CHEESY H A S S E L B AC K G A RL I C B RE A D Serves 2 Takes 35 mins Cost per serve 56p MAKE AHEAD You can make the garlic butter and cook the partbaked baguette up to a day in advance. Keep the garlic butter in the fridge, then bring to room temperature to soften before using.

1 part-baked baguette from a 2-pack 40g unsalted butter, softened 2 large garlic cloves, crushed ½ x 125g ball reducedfat mozzarella, finely chopped 20g extra-mature Cheddar, finely grated 10g flat-leaf parsley, finely chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the baguette according to pack instructions; allow to cool. In a small mixing bowl, combine the butter, garlic, mozzarella, Cheddar and parsley. Season, then cover and set aside. 2 Reduce the oven to gas 6, 200°C, fan 180°C. Using a sharp bread knife, cut slices widthways into the baguette, about 1cm apart and about ¾ of the way down, so that it still all holds together. Taking about ½ tsp of the garlic butter at a time, push it into the slits (it is easiest to do this using your fngertips). Be careful not to tear the baguette as you do so. If there is any leftover butter, you can spread this on top of the baguette. 3 Loosely wrap the baguette in a large sheet of foil, then lay on a baking tray and bake for 15 mins. Open up the foil, then return to the oven for 5-8 mins until the top is golden brown. Each serving contains Energy

1964kJ 470kcal 24%

Saturates

Sugars

Salt

24g 15g 34% 74%

Fat

3g 4%

1.3g 21%

of the reference intake. See page 5. Carbohydrate 46g Protein 16g Fibre 4g

WEEKEND

Cocviepre re

WEEKEND

F RE N C H K I S S C O C K TA I L Serves 2 * Takes 15 mins, plus cooling Cost per serve £2.20 MAKE AHEAD Make the raspberry syrup up to 3 days in advance. Store in an airtight container in the fridge.

50g granulated sugar 100g raspberries 50ml lemon juice, plus strips of zest to garnish 50ml London dry gin 8 ice cubes 200ml prosecco, chilled

1 Add the sugar to a saucepan with 50ml water and heat over a low heat for 2-3 mins until the sugar has dissolved. Turn the heat up to medium-high and simmer for 1 min until thickened slightly. Set aside 2 raspberries to garnish, then add the remainder to the pan. Cook over a medium heat, while squashing them with the back of a wooden spoon, for 5-6 mins until they have broken down completely. Place a fine sieve over a bowl, then pour the raspberry mixture into it and push through with the wooden spoon until you have a smooth syrup. Set the syrup aside to cool. 2 Once the syrup has cooled, add it to a cocktail shaker with the lemon juice, gin and ice cubes. Shake vigorously for 30 secs. If you don’t have a cocktail shaker, use an empty jam jar but make sure the lid is firmly on before you start shaking. 3 Pour the mixture into 2 Champagne flutes, then top up with the prosecco and garnish with the reserved raspberries and strips of lemon zest. Each serving contains Energy

Fat

Saturates

Sugars

Salt

1114kJ 265kcal 13%

0g 0%

33g 37%

0g 0%

of the reference intake. See page 5. Carbohydrate 33g Protein 1g Fibre 2g

Cook’s tip For the perfect amount of bubbly for this recipe, use Tesco Finest Prosecco Brut 20cl, £3.30* (£12.38/75cl). * Price excludes Scotland and Wales

GIVE ME MORE! Scan this QR code to find more recipe ideas for Valentine’s Day, on Tesco Real Food.

RECIPES GABRIELLA ENGLISH PHOTOGRAPHY DANIELLE WOOD FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *Vegan depending on the prosecco used

SHARE A COCKTAIL OR TWO

Available in selected stores. Subject to availability

Available at

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WORDS TESSA JONES PHOTOGRAPHY GARETH MORGANS FOOD STYLING SOPHIE FOOT PROP STYLING DAVINA PERKINS **Available in the majority of larger stores from 9 February, ends 14 February. Meal deal includes one starter, one main, one side, one dessert and a drink for £18. Whilst stocks last. Clubcard/app required. Excludes Express/Whoosh. Serving suggestion. Tesco Finest Coquilles St Jacques 170g, £6 (£3.53/100g); Tesco Finest Slow Cooked Duck Legs with Morello Cherry & Hoisin Sauce 505g, £7.50 (£1.49/100g); Tesco Finest Creamy Mash 450g, £2.75 (61p/100g); Tesco Finest Belgian Chocolate Mousse Cubes with Raspberry Compote 136g, £3.75 (£2.76/100g); Tesco Finest Prosecco Valdobbiadene DOC, £9.50*

WEEKEND

Table for two Whoever you’re celebrating with, enjoy dining at home this Valentine’s Day with Tesco Finest

THE MENU STARTER Velvety Tesco Finest Coquilles St Jacques marry Patagonian scallops and king prawns in a white wine sauce.

MAIN Juicy and succulent Tesco Finest Slow-Cooked Duck Legs with Cherry Hoisin Sauce pack punchy flavours.

SIDE Complement the rich duck with super-smooth, fluffy Tesco Finest Creamy Mash.

DESSERT Belgian chocolate and British cream make Tesco Finest Chocolate Mousse Cubes the perfect finale.

WINE With pear and citrus notes, Tesco Finest Prosecco DOC* pairs beautifully with all. Find more choice in store, from pear paté and lamb leg steaks to delicate rose petal tarts, from 9 to 14 February.

MEAL DEAL STARTER + MAIN + SIDE + DESSERT + DRINK Only £18 for Clubcard members**

Price excludes Scotland and Wales

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Please promise to help us with a gift in your Will. Every year, Dogs Trust cares for around 14,000 dogs in our 21 rehoming centres, located all across the UK. We never put down a healthy dog. By leaving a gift in your Will, your love of dogs can live on and help us make the world a better place for them.

For more information E: infopack@dogstrust.org.uk or T: 020 7837 0006 Please quote “335750”, or complete the coupon below.

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SHOPPING

WITH A KISS

PHOTOGRAPHY TOM REGESTER PROP STYLING NUALA SHARKEY

Find fun fabulous gifts for everyone you love in the Paperchase Valentine’s range. Discover even more great ideas in store

Clockwise from top left: Medium Gift Bag, £3; Confetti Martini Glasses set of 2, £14; Light-up LOVE Sign, £16; I Totally Would Card, £2.25; I Met You, I Love You, I’m Keeping You Card, £3.75; Phone Carrier, £8; Laptop Bag, £12; I Love You Cherry Much Card, £3.25; Slogan Candle, £5

Available in selected larger stores and online. Visit tesco.com/paperchase to find out more.

Be my Valentine

Can’t be there for a cuddle? Keep them cosy and warm with this furry number. Heart Print Hot Water Bottle, £6

Make a beloved coffee aficionado happy with this single origin brew. Tesco Finest Kenyan Ground Coffee 227g, £3.90 (£1.72/100g)

Get doggie tails wagging by showing your fur-ever love just what they mean to you. Fizz Rose Dog Toy, £4

As ace Valentine gifts go, this super-cool, wallet-sized bottle opener is all heart! Ace of Hearts Bottle Opener, £2.50

A romantic dinner or home spa setup isn’t complete without mood lighting. Heart Tealights 6-pack, £2

Show your pooch some puppy love with this fun fashion statement to liven up walkies. Valentine’s Pet Bandana, £4

Loveloante ap

If food is the language of love, we’re sold on this heart-shaped breakfast set. Egg & Toast Breakfast Set, £6

PHOTOGRAPHY TOM REGESTER, PIXELEYES PROP STYLING NUALA SHARKEY FLORIST FIONA YOUNG

Whether it’s your partner, pals or your pet who always comes first, show them the love with one of these cute gifts

SHOPPING

Your pet pals will go crazy for this paw-print design, interactive treat game. Valentine’s Dog Pet Puzzle, £8

BLOOMING GORGEOUS Are they a modernist or traditionalist? Heart Orchid, £12; Dozen Red Roses, £5

You’evde ! pull An accessory for their accessories – they can keep all their cherished treasures in this table-top box. Love Jewellery Box, £5

For a Valentine’s dinner with extra bang, decorate the table with these romantic crackers. Valentine’s Crackers 2-pack, £3.50

We’re loving the eco-friendly side to this super-cute travel mug – so handy for everyday adventures. Hot Stuff Bamboo Travel Mug, £7

Who can resist this mix of chocolates with assorted centres? Tesco Finest Belgian Chocolate Selection 200g, £6.10 (£3.05/100g)

Show them your soft side with these brilliant plush toys. Novelty Food Plush Assortment, £4 each

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While stock lasts. Available in the majority of larger stores.

KNOW-HOW

Get the measure on the latest drinks trends from Tesco spirits expert Danielle Jack Tropical twists

WORDS JESS HERBERT PHOTOGRAPHY KAREN THOMAS, GETTY IMAGES FOOD STYLING JENNY WHITE

‘Classic cocktails like Margarita and Piña Colada are rising in popularity,’ says Danielle, ‘but they’re getting a makeover with exploratory flavours like mango, chilli and passion fruit.’ If you don’t have fresh chillies or chilli syrup, a dash of hot sauce works too.

‘

The UK remains one of the biggest markets in the world for gin, but tequila is having its moment in the spotlight. Try a zingy Paloma with grapefruit, tequila, soda and lime

‘

THAT’S THE SPIRIT

Danielle Jack Product development manager for spirits at Tesco

PUTTING ON THE SPRITZ ‘As a nation we love a Passion Fruit Martini and a Mojito, but spritzes are also very popular,’ says Danielle.

3+2+1 parts fizz

Find the recipe for this Chilli & Mango Margarita, and more cocktails, on Tesco Real Food.

What’s flying off the shelves? ‘Ready-to-drink cocktails – especially premium cans,’ says Danielle. ‘They come in a variety of flavours, including twists on classic drinks, and new ones are always joining the line-up. They deliver a bar-quality serve without hassle.’ Easy Espresso Martini, anyone?

part mixer

Spritzes are ideal if you don’t have a shaker or jigger – simply mix as above, adding lots of ice. You can personalise all the flavours.

GIVE ME MORE!

IT’S A TIN THING

parts liqueur

Staying low If alcohol isn’t your thing, you’ll be pleased to know the low and no trend is here to stay. ‘Alcohol-free wine offers a healthier choice and remains popular,’ says Danielle. But it’s not just wine: ‘With brands launching alternatives to spirits, especially rums and gins, we expect the quality and choice on the shelves to continue growing.’

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WEEKEND

Come together Happiness is a meal shared with family. See in the Lunar New Year on 10 February with simple Chinese dishes from Kwoklyn Wan

KWOKLYN WAN (@kwoklyn1) CHEF

From taking orders at his dad’s Chinese restaurant in Leicester to becoming a restaurateur, presenter and author of the Chinese Takeaway cookbooks, Kwoklyn’s passion for food started way back. He shares his recipes for easy-cook Chinese dishes, along with some insight into what Lunar New Year means to him.

Golden ‘ l o n g l i fe ’ noodles w i th v e l v e t king prawns p42

In Chinese culture long noodles, often referred to as ‘long life noodles’, represent a wish for a long and prosperous life. Savour the rich flavours while embracing wishes for a year of health, happiness and prosperity

Serves 2 as a main or 4 as part of a spread Takes 30 mins Cost per serve £4.05 165g pack Tesco Finest raw jumbo king prawns, deveined 2 tsp rice wine or sherry ¼ tsp bicarbonate of soda 1 tbsp cornflour 1½ tbsp vegetable oil

2 nests dried medium egg noodles 1 carrot, cut into thin matchsticks 185g Chinese leaf cabbage, shredded 1 large onion, thinly sliced 2 garlic cloves, crushed 3 spring onions, cut into 5cm lengths 2 tsp sesame oil sesame seeds (optional) For the sauce 3 tbsp oyster sauce 2 tbsp reduced-salt soy sauce 1½ tbsp granulated sugar 1 tbsp rice wine or sherry

1 Put the prawns in a bowl with the rice wine, bicarbonate of soda and ½ tsp salt. Use your hands to massage until the liquid has mostly been absorbed. Add the cornflour and massage in, followed by ½ tbsp oil. Massage once more, then set aside to tenderise. 2 Cook the noodles in a large pan of boiling water for 1 min, then add the carrot and cabbage; cook for 1 more min or until tender. Drain and set aside. 3 Mix the sauce ingredients together in a bowl with 3 tbsp water; set aside. 4 Heat the remaining oil in a wok over a mediumhigh heat; fry the onion for 6-8 mins. Add the garlic and spring onions and fry for 1-2 mins until fragrant. Add the prawns and cook for 1-2 mins, until the prawns are firm and have turned pink. 5 Stir in the noodles, carrot and cabbage, and pour over the sauce. Cook for 1-2 mins to heat through, then drizzle with the sesame oil and scatter with sesame seeds, if you like. Each serving (as a main) contains Energy

2463kJ 587kcal 29%

Fat

Saturates

Sugars

Salt

18g 2g 30g 3.9g 25% 11% 34% 66%

of the reference intake. See page 5. Carbohydrate 78g Protein 25g Fibre 8g

SPICY HOISIN CHICKEN BAKED DUMPLINGS Makes 24 Takes 50 mins plus cooling Cost per serve 29p 2 x 320g packs readyrolled puff pastry 1 medium egg 2 tbsp sesame seeds For the filling ½ tbsp vegetable oil 1 small onion, finely diced 2 garlic cloves, crushed 2 spring onions, finely chopped 350g chicken thigh fillets, finely diced 2 tsp crushed chillies 1 tbsp oyster sauce 2 tsp reduced-salt soy sauce 1 tbsp granulated sugar 3 tbsp hoisin sauce, plus extra to serve (optional) 1 tbsp cornflour

USE IT UP

GOLDEN ‘LONG LIFE’ NOODLES W I T H V E LV E T K I N G P R AW N S

FILLING Any leftover filling can be kept, covered, in the fridge for 1 week: add to fried rice or chow mein.

1 For the filling, heat the oil in a wok over a medium heat and fry the onion for 6-8 mins. Add the garlic and spring onions and fry for 1-2 mins until fragrant. Add the chicken; fry for 3-4 mins until cooked through. 2 Stir in the rest of the filling ingredients, cook for 1 more min, then transfer to a bowl or tray to cool for 5 mins. Preheat the oven to gas 7, 220°C, fan 200°C. 3 Unroll the pastry on its paper, then use an 8cm round cutter to cut out discs – you should get 12 per pastry sheet. Spoon 1 heaped tsp filling into the centre of each disc then pull up the sides, pinching the pastry to seal. Repeat with the remaining pastry. 4 Whisk the egg with 1 tbsp water in a small bowl. Arrange the dumplings on a lined baking sheet, brush with the eggwash, then sprinkle with sesame seeds. Bake for 15 mins or until puffed and golden. Set aside for 5-10 mins to cool slightly. Serve with extra hoisin sauce for dipping, if you like. Each dumpling contains Energy

529kJ 127kcal 6%

Saturates

Sugars

Salt

8g 3g 11% 16%

Fat

2g 2%

0.2g 2%

of the reference intake. See page 5. Carbohydrate 10g Protein 4g Fibre <1g

WEEKEND

29p

per dumpling

S p i c y h o is i n c h i c ke n b a ke d dumplings

As Chinese New Year unfolds, it’s customary to serve dumplings – symbols of wealth and prosperity. Their golden, crescent shape resembles ancient Chinese gold ingots, promising fortune for the year ahead 43

WEEKEND

C RI S P Y G I N G E R & S P RI N G O N I O N SEA BASS Serves 2 Takes 20 mins Cost per serve £3.28 CLEVER SWAP Any slim fish fillet would work here: swap the sea bass for basa.

250g pack pak choi, halved lengthways 3 tbsp vegetable oil 180g pack sea bass fllets 7cm piece ginger, peeled and cut into matchsticks 6 spring onions, whites and greens separated, cut into 5cm lengths and thinly sliced lengthways 1 red chilli, thinly sliced (optional) For the sauce 2 tbsp reduced-salt soy sauce, plus 1 tsp 1 tbsp oyster sauce ½ tbsp granulated sugar ½ tsp sesame oil

for 1 min until fragrant. Add the sauce and bring to the boil. 6 Add the sea bass to the serving plate, pour over the sauce, then top with the spring onion greens and sliced chilli, if using, to serve. Each serving contains Energy

1728kJ 416kcal 21%

Fat

Saturates

Sugars

Salt

31g 4g 10g 1.8g 44% 18% 11% 29%

of the reference intake. See page 5. Carbohydrate 13g Protein 21g Fibre 3g

Fish is a staple during New Year celebrations. The word for fish in Chinese sounds similar to the word for “surplus”, heralding a wish for good fortune in the coming year

1 Mix the sauce ingredients with 120ml water in a bowl. 2 Boil the pak choi in a large pan of water for 1-2 mins until tender. Drain and set aside. 3 Heat 1 tbsp oil in a wok over a medium-high heat. Fry the fish, skin-side down, for 3-4 mins until crispy. Turn and cook for another 30 secs until cooked through, then transfer to a plate. 4 Add the pak choi to the empty wok and cook for 1-2 mins to char the edges; flip and cook for another 1-2 mins to char again. Transfer to a serving plate. 5 Add the remaining oil to the wok and fry the ginger for 2-3 mins until crispy, then add the spring onion whites and fry

At Filippo Berio, we source the finest olive oils from across the Mediterranean. Working with the same growers over decades ensures excellence, but only when an oil is perfect is it allowed to bear Filippo Berio’s signature.

His signature. Our promise.

WEEKEND

V E G E TA B L E C U RRY S P RI N G RO L L S Makes 10 Takes 45 mins plus cooling Cost per serve 90p

2 tbsp vegetable oil 1 large onion, thinly sliced 4 garlic cloves, crushed 100g bunch spring onions, shredded 2 x 320g packs Chineseinspired stir-fry mix

90p

per spring roll

2 tbsp reduced-salt soy sauce 1 tbsp cornflour ½ tsp granulated sugar 3 tbsp medium curry powder 1 ½ tsp ground turmeric ½ tsp ground cumin white pepper, to season 225g tin bamboo shoots, drained and cut into matchsticks 1 medium egg 10 sheets filo pastry (from a 250g pack) curry sauce, to serve (optional)

1 Heat the oil in a wok over a medium-high heat; fry the onion for 6-8 mins. Add the garlic and spring onions; fry for another 1-2 mins, then add the stir-fry veg and fry for 2 mins more. 2 Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C; put a baking tray with a wire rack on top inside to heat up. Whisk the soy sauce and cornfour together in a small bowl; set aside. 3 Add the sugar, curry powder, turmeric and cumin to the wok and toss to coat; season with white pepper. Stir in the bamboo shoots and soy sauce mix. Tip everything onto a large baking sheet, divide into 10 portions and set aside for 5 mins to cool. 4 Beat the egg with 2 tbsp water in a small bowl. Place a filo sheet on a board with a corner pointing towards you and brush the edges

with eggwash. Spoon 1 portion of the cooled veg mix onto the lower third of the pastry, then fold the tip of the corner over the filling to create a cylinder about 8cm long. Turn in the sides to enclose, then continue to roll. Set aside and repeat with the remaining pastry and filling. 5 Transfer to the preheated rack and brush with the remaining eggwash. Bake for 20-22 mins until golden and crispy; set aside for 5-10 mins to cool slightly. Serve with curry sauce for dipping, if you like. Each spring roll contains Energy

Fat

Saturates

Sugars

Salt

685kJ 164kcal 8%

6g 8%

1g 5%

5g 6%

0.8g 13%

of the reference intake. See page 5. Carbohydrate 22g Protein 5g Fibre 4g 1 of your 5-a-day; low in saturated fat

GIVE ME MORE! Scan this QR code to fnd lots more recipes for Lunar New Year, on Tesco Real Food.

RECIPES KWOKLYN WAN PHOTOGRAPHY KAREN THOMAS FOOD STYLING JENNY WHITE PROP STYLING VICTORIA ELDRIDGE

As New Year dawns, families gather to indulge in food symbolising hopes for the year ahead. Spring rolls are among the favourites

mmm

ENJOY A MUG SHOT

LESS T

HAN

moment

2L9O0 RIES

% FAT

AND 2

Go on,

GIVE IT A SHOT.

Head to our website mugshot.co.uk for more. Join us and share your favourite flavour @mugshotuk

Available in the majority of stores

Available at

GO FORAGING Love mushrooms? Unearth these finest* beauties in the vegetable aisle and try something new E EXOTIC This exciting mix iincludes n lesser-known varieties such as oyster, shimeji, eryngii su and chanterelle. Stir-fry over a a high heat then add to a ramen h for texture and flavour. Or stir fo into a special-occasion risotto. in Tesco Finest Exotic Mushroom T Selection 220g, £2 (91p/100g)

PORTOBELLO These large, flat mushrooms have a meaty texture and rich, nutty flavour. Try stuffing with cheese and herbs and baking until golden. Tesco Finest Portobello Mushrooms 150g, £1.30 (87p/100g) 48

KNOW-HOW

W I L D M U S H RO O M DUMPLING STEW

OYSTER CLUSTER USTER Grown, as the name suggests, in a cluster, these have a mild flavour and velvety texture. Chop to top pizzas, or gently sauté in garlic butter for an easy side dish. Tesco Finest Oyster Mushroom Cluster 150g, £2 (£1.33/100g)

SHIITAKE Rich in in flavour f and with a firm texture, shiitake mushrooms add a different dimension to hearty dishes such as pies, stroganoffs and ramen. Tesco Finest Shiitake Mushrooms 125g, £1.75 (£1.40/100g)

WORDS ELLI DONAJGRODZKI MAIN IMAGE PHOTOGRAPHY HANNAH HUGHES FOOD STYLING SOPHIE FOOT PROP STYLING MORAG FARQUHAR

Serves 4 Takes 1 hr 40 mins Cost per serve £2.73 3 tbsp olive oil 2 leeks, trimmed and washed 200g shallots, halved 3 garlic cloves, crushed 200g Chantenay carrots, scrubbed or peeled 3 celery sticks, chopped

2 tbsp tomato purée 200ml red wine 1 vegetable stock cube, made up to 250ml 1 tbsp soy sauce 2 x 125g packs Tesco Finest shiitake mushrooms, large ones cut in half 2 x 250g packs chestnut mushrooms, halved 137g pack dumpling mix 30g pack fresh flat-leaf parsley, leaves picked and roughly chopped

1 Heat 2 tbsp olive oil in a large, lidded saucepan over a medium heat. Fry the leeks and shallots for 5 mins to soften, then add the garlic, carrots, and celery; fry for another 5 mins. 2 Stir in the tomato purée, wine, stock and soy sauce; bring to a simmer, stirring well, then reduce the heat to low and leave to simmer for 8-10 mins. 3 Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Fry the shiitake and chestnut mushrooms for 8-10 mins until just starting to soften, then stir into the veg pan. 4 Prepare the dumplings to pack instructions, adding half the parsley to the mixture before the water. Shape into 8 small dumplings and place on top of the stew. Cover and cook over a medium heat for 20-25 mins until the dumplings are cooked through. Sprinkle with the remaining parsley to serve. Each serving contains Energy

1535kJ 368kcal 18%

Fat

Saturates

Sugars

Salt

17g 4g 12g 1.2g 24% 22% 13% 20%

of the reference intake. See page 5. Carbohydrate 32g Protein 8g Fibre 8g 2 of your 5-a-day; source of fibre

GIVE ME MORE! Scan the QR code to find more inspiring mushroom recipes on Tesco Real Food.

KNOW-HOW

Go Cook Acacia Silicone Spatula Grey, £2.75

De lve into. ..

Chocolate Chocaholics unite! We Brits are the fifth biggest chocolate consumers in the world *. But how much do you know about our favourite treat? Cook and bake like a pro with this guide

All items are available in store and are subject to availability *Source: worldpopulationreview.com

Go Cook Acacia Silicone Whisk Grey, £2.75

lthough known as cocoa ‘beans’, chocolate is actually made from the fruit seeds of cacao trees, which are grown in tropical climates. After a long process where the beans are fermented, dried and roasted, you’re left with the nibs, which are ground, melted and split into cocoa butter and cocoa solids. The ratios of these which are then mixed, and with what other ingredients, will determine the type of chocolate that’s made. 51

Available in selected stores.

Available at

KNOW-HOW

RAISING THE BAR These new treats are launching just in time for Valentine’s Day. Explore the full range in store. WHITE Creamy and very sweet as it’s made with milk, sugar and cocoa butter but no cocoa solids. To be labelled as white chocolate in the UK, it must contain at least 20% cocoa butter and 14% milk solids. BLONDE Also known as caramelised chocolate, this is made when white chocolate is heated gently and slowly until caramelised, giving it a toasted, butterscotch favour.

Pecan & Honeycomb Milk Chocolate 180g, £1.80

Bi iscu uit & Biscuit Raisin Milk Chocolate 180g, £1.80

(£1/100g)

esco Finest Fiinest Tesco Côte D’Ivoire Mint Dark Chocolate 47% 100g, £1.60

sco Finest Fin nestt Tesco Peru Dark Chocolate 85% 100g, £1.60

MILK By law, this must contain at least 25% cocoa solids, which are blended together with milk solids and sugar for a smooth finish. RUBY This has only been around since 2017! Its distinct colour comes from pink-tinted cocoa beans, and it carries a slight berry taste. DARK Made from cocoa butter, a minimum of 35% cocoa solids and usually sugar too, this has a richer intensity and less sweetness. High percentages can taste slightly bitter. COCOA POWDER When cocoa butter is removed from cacao beans during processing, the leftover cocoa solids are ground into this powder. It has a very concentrated favour, making it ideal for baking. It looks similar to drinking chocolate, but it doesn’t have any added sugar. COOKING CHOCOLATE This has less cocoa butter than the chocolate you eat, making it slightly chalky – but this allows it to stand up better to heat when melted and is less likely to burn. It also retains its glossy finish.

BOOZY WHITE C H O C O L AT E & S A LT E D C A R A M E L T RU F F L E S

booze, or with 1 tsp caramel, orange, lemon or peppermint extract.

Makes 25 Takes 1 hr plus chilling Cost per serve 18p GET AHEAD These will keep, covered, in the fridge for 2 weeks. COOK’S TIP Replace the liqueur with any other

500g white chocolate, finely chopped 75ml double cream 50g unsalted butter 2 tbsp Tesco Finest salted caramel Irish cream liqueur sea salt flakes, to decorate (optional)

1 Put half the white chocolate, the cream and butter in a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted, then mix until smooth. Stir in the liqueur. Pour into a shallow container or tin lined with baking paper. Chill until firm; about 5 hrs or overnight. 2 Line a baking sheet with baking paper. Use a melon baller or teaspoon to scoop truffles from the set ganache mixture, then use clean hands to briefly roll into rounds. Transfer to the lined tray: you should get about 25 truffles. Chill for 1 hr. 3 Melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water, or in 30-sec bursts in the microwave. One at a time, drop the chilled truffles into the melted chocolate to coat, then lift out with a fork, shaking off any excess chocolate. Return to the lined tray, leaving any excess chocolate in the bowl. Chill the dipped truffles for 10-15 mins until the outside is hard. Re-melt the remaining chocolate, as above, then use a small spoon or piping bag to drizzle, or pipe, a squiggle of chocolate on top of each truffle to decorate. Sprinkle with a few sea salt flakes, if you like, then chill for 1-2 hrs until solid. Each truffle contains Energy

614kJ 148kcal 7%

Fat

Saturates

Sugars

Salt

11g 7g 11g 0.1g 15% 34% 12% 1%

of the reference intake. See page 5. Carbohydrate 11g Protein 1g Fibre <1g

CHICKEN MOLE TAC O S Serves 6 Takes 1 hr 45 mins Cost per serve £2.39 LOW ENERGY Cook in a slow-cooker: prepare the recipe to the end of step 3, then put the sauce, chicken, stock cube and chocolate into a slow-cooker. Add 100ml water and cook on high for 2 hrs or low for 4-5 hrs. Shred the chicken, then serve as below.

100g unsalted peanuts 2 tbsp vegetable or sunflower oil 2 onions, chopped 2 garlic cloves, thickly sliced 2 fresh red chillies, halved lengthways 2 tsp ancho chilli flakes 4 tsp chipotle paste 1 tsp dried oregano 2 tsp ground cumin ½ tsp ground cinnamon 2 tsp brown sugar 400g tin chopped tomatoes 1kg skinless and boneless chicken thigh fillets 1 chicken stock cube 50g 74% dark chocolate, broken into chunks To serve ½ small red cabbage, finely shredded 2 avocados, diced 2 limes, 1 juiced, 1 cut into wedges 12-pack taco shells, warmed to pack instructions 300ml pot soured cream (optional)

1 Toast the peanuts in a large, lidded frying pan or flameproof casserole dish over a medium heat for 6-10 mins, until golden. Set half aside and tip the rest into a food processor. 2 Heat half the oil in the empty frying pan over a low-medium heat and fry the onions, garlic, chilli halves and ancho chilli flakes for 10 mins, or until soft. Stir in the chipotle paste, oregano, spices and sugar, and fry for 1 min, then transfer everything to the food processor with the nuts. Add the chopped tomatoes (set aside the empty tin) and blitz to a relatively smooth sauce. 3 Heat the remaining oil in the frying pan over a high heat and brown the chicken thighs (in batches if necessary) for 2-3 mins on each side until golden all over, then transfer to a plate. 4 Return the mole sauce to the pan with a tinful of water and bring to a gentle simmer. Crumble in the stock cube and stir in the chocolate until melted, then nestle the chicken thighs and add any juices into the sauce (if your pan is now too small, transfer everything to a flameproof casserole dish). 5 Cover and reduce the heat so the sauce is gently bubbling. Cook for 40 mins, then remove the lid and cook for another 30 mins to thicken. Meanwhile, toss the red cabbage and avocados separately with half the lime juice each; set aside. Roughly chop the reserved peanuts. 6 Use two forks to shred the chicken into the sauce. Serve the chicken mole spooned into warm taco shells and top with red cabbage and avocado, soured cream (if using) and chopped peanuts, with lime wedges for squeezing over. Each serving contains Energy

3018kJ 724kcal 36%

Fat

Saturates

Sugars

Salt

46g 11g 13g 1.3g 66% 55% 14% 21%

of the reference intake. See page 5. Carbohydrate 32g Protein 41g Fibre 9g

KNOW-HOW

Food for thought When eaten in moderation, good-quality dark chocolate can have some health perks. It contains oleic acid (a healthy fat also found in olive oil) and antioxidants such as polyphenols, for improved brain function and zinc, which supports a healthy immune system*.

ark

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Source: healthline.com

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KNOW-HOW

Why is my melted chocolate not smooth and glossy?

S P I C Y C O C OA RU B

Your chocolate has seized (when it comes into contact with liquid) or scorched (been heated unevenly and partially burned), so it will look dull and lumpy. This means it won’t look as sleek as pure melted chocolate. When this happens, stir through ½ tsp of just boiled water at a time until smooth – it can’t be used as pure melted chocolate but it’s great for drizzling over bakes. To stop seizing, ensure your bowl, hands and chopping boards are dry, and stir melting chocolate over a low heat. White chocolate is prone to seizing, due to its lack of cocoa solids; if this happens, whisk in a little veg oil or a couple of pieces of solid chocolate.

Makes 13 tsp (16 servings) Takes 5 mins Cost per serve 6p

SHOULD I KEEP CHOCOLATE IN THE FRIDGE? It’s the age-old debate, but our two cents worth is that it’s best stored in the cupboard. This will reduce the risk of the bar blooming (see below), and help your ingredients combine better. You also need the chocolate at room temperature to make decorations.

Mix 1 tbsp Tesco Finest unsweetened cocoa powder, 1 tbsp light brown soft sugar, 1 tbsp mild chilli powder, 2 tsp onion salt, 1 tsp smoked paprika and 1 tsp crushed chillies in a jar. It will keep for up to 2 months. Rub ½-1 tsp over beef steaks, brisket, chicken thighs or sliced aubergine before cooking. Each serving contains Energy

Fat

Saturates

Sugars

Salt

41kJ 10kcal 1%

0g 0%

<1g 1%

1g 1%

0.3g 5%

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

How to melt In the microwave Chop chocolate into chunks, then put in a heatproof bowl. Microwave in 30-second bursts, stirring well in between to stop it from burning, until melted. Note that it will continue to melt a little after microwaving.

In a bain-marie Simmer a few centimetres of water in a saucepan over a low heat, then put a heatproof bowl over the pan, ensuring the bottom of it doesn’t touch the water. Add chopped chocolate, then stir frequently until melted.

Why does my chocolate have a whitish coating? When chocolate blooms it can become dull, grainy and speckled with white. This can happen when it’s exposed to temperature changes or condensation. The good news is it’s still safe to eat and shouldn’t affect the taste, and it will work just fine in baking. 57

KNOW-HOW

45p

M I L L I O N A I RE P RE T Z E L B RO W N I E S Makes 21 Takes 1 hr 15 mins plus cooling and chilling Cost per serve 45p COOK’S TIP These are best made a day ahead, so the caramel has time to set fully.

300g shortbread fingers 300g unsalted butter, diced 397g tin Carnation caramel 100g cocoa powder 225g golden caster sugar 225g light brown soft sugar 100g milk chocolate, chopped 3 eggs 75g plain flour 30-40g whole pretzels

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20 x 30cm tin with baking paper, leaving it to overhang. Bash the shortbread to crumbs and melt 85g butter in a pan over a low heat. Stir this through the shortbread crumbs, then press into the base of the tin. Bake for 15 mins until pale golden, then leave to cool for 3 mins to firm up slightly (it still needs to be slightly warm). 2 Spoon over the caramel (don’t stir or it will lose its thickness), then gently spread to give an even layer. Set aside. 3 Meanwhile, melt the remaining butter in a pan over a low heat with the cocoa, sugars and chocolate. Once combined, set aside for 5 mins to cool slightly. Beat in the eggs, one by one, with a wooden spoon, until glossy. Stir in the flour; the mixture will be smooth but stiff.

4 Spoon the batter evenly over the caramelbiscuit base – don’t worry about smoothing it. Top with the pretzels, then bake for 35 mins until crisp and set with a gentle wobble in the middle. 5 Leave to cool on a wire rack. Once cool, chill for at least 1 hr (in the tin). Lift out of the tin using the baking paper. With the longest side facing you, cut 7 vertical strips, then cut twice horizontally to get 21 brownie bars. They will keep for up to 5 days in an airtight container. Each brownie contains Energy

1669kJ 399kcal 20%

Fat

Saturates

Sugars

Salt

20g 12g 36g 0.2g 29% 62% 40% 4%

of the reference intake. See page 5. Carbohydrate 48g Protein 5g Fibre 2g

WORDS JESS HERBERT RECIPES SARAH COOK PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING DAVINA PERKINS

per serve

K L I M H S I T RI MADE WITH

GRAB ONE IN STORE NOW! Available at

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5 £25 FOR

Tried it, liked it Trying this month’s recipes is Sally, who lives with her partner and their two children, aged seven and five. ‘We wanted new recipes that could introduce more veg to the children and be prepared quickly in the week.’

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

We loved having recipes that could be made in bulk and reheated for lunches the next day

The £25 total is based on online prices at the time of going to press. Prices may change and products are subject to availability

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

5 61

CAULIFLOWER CHEESE & BL ACK PEPPER PAS TA

bite-sized pieces, small leaves reserved 2 tbsp olive oil 300g spaghetti ½-1 tsp freshly ground black pepper, to taste 1 garlic clove, crushed 120g Grana Padano, grated

Serves 4 Takes 25 mins 1 caulifower, cut into forets, stalk cut into

1 Serves 4 Takes 30 mins 3 tbsp olive oil 1 onion, finely diced 500g sweet potatoes, peeled and chopped into 2cm pieces 300g red lentils 1 vegetable stock pot, made up to 1ltr 1 lemon, juiced 150g baby spinach 30g pack fresh coriander, finely chopped 1 garlic clove, finely chopped 1 red chilli, deseeded and finely chopped ⅔ crusty loaf, sliced, to serve

1 Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat and fry the onion for 6-8 mins until tender. Stir in the sweet potatoes, lentils and stock. Bring to a boil, then cover and simmer for 15-20 mins until the lentils and sweet potatoes are tender, topping up with water during cooking if you need to. 2 Blend with a stick blender until smooth, then season with black pepper and add a squeeze of lemon juice. Stir in the spinach and keep over a low heat for 2 mins until the spinach is cooked. Add 100ml water if you prefer a thinner soup. 3 Meanwhile, stir the coriander, remaining 2 tbsp oil, the garlic, chilli and remaining lemon juice together with some seasoning and 1-2 tbsp water to make a drizzle. Divide the soup among bowls, spoon over the chimichurri drizzle, and serve with the crusty bread. Each serving contains Energy

2839kJ 675kcal 34%

Fat

Saturates

Sugars

Salt

14g 2g 14g 1.8g 19% 11% 15% 30%

of the reference intake. See page 5. Carbohydrate 99g Protein 29g Fibre 20g 2 of your 5-a-day; low in fat

RED LENT IL SOUP WIT H CHIMICHURRI DRIZZLE

I made this in the pressure cooker so it was really quick! The chimichurri drizzle toned down some sweetness from the sweet potato

1 Preheat the grill to high. Toss the cauliflower florets and stalk in a shallow tray with 1 tbsp oil; season well. Spread out evenly, then grill for 15-20 mins, stirring halfway, until lightly golden and tender. Add the leaves to the tray for the last 5-6 mins and grill until crisp. 2 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 250ml pasta water. 3 Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat, and fry the pepper and garlic for 30 secs until fragrant. Toss in the cooked spaghetti and 150ml reserved pasta water. Reduce the heat to very low and sprinkle over 90g cheese. Leave for 30 secs-1 min until melted, without stirring, then stir into the spaghetti with an extra 50-100ml pasta water to create a glossy sauce. 4 Add the cauliflower, season and serve with another crack of pepper and the remaining cheese. Each serving contains Energy

2083kJ 495kcal 25%

Saturates

Sugars

Salt

18g 7g 25% 34%

Fat

6g 7%

0.8g 12%

of the reference intake. See page 5. Carbohydrate 59g Protein 23g Fibre 5g

EVERYDAY

We loved the tender chicken and the Mediterranean flavours

SPINACH & FE TA CHICKEN WIT H COUSCOUS

Serves 4 Takes 55 mins 150g baby spinach, roughly chopped 100g feta, crumbled 4 chicken legs 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 400g tin chopped tomatoes 1 tbsp tomato purée 1 reduced-salt chicken stock cube, made up to 400ml 350g couscous

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the spinach in a heatproof bowl and pour over a kettleful of boiling water; leave for 1 min, then strain using a sieve. Press excess water out of the spinach with the back of a spoon, then finely chop and put in a bowl. Fold in the feta with some black pepper. 2 Score the chicken legs with 3-4 deep slashes through the skin. Press the spinach and feta into the scores and put on a shallow baking tray. Arrange any leftover mixture under the legs. Drizzle over 1 tbsp oil and rub into the skin, season, then roast for 35-40 mins until crispy and the chicken is cooked through. 3 Meanwhile, heat 1 tbsp oil in a lidded, ovenproof frying pan and fry the onion for 8-10 mins until

soft. Add the garlic, fry for 1 min, then add the chopped tomatoes, purée and stock. Bring to a simmer, cover and cook for 10-15 mins. 4 When the chicken is cooked, sprinkle the couscous into the tomato sauce and stir well. Place the chicken on top with any roasting juices. Cover with foil and bake for another 5-10 mins until the couscous is tender and most of the liquid absorbed. Each serving contains Energy

3582kJ 856kcal 43%

Fat

Saturates

Sugars

Salt

38g 11g 9g 1.9g 55% 55% 10% 31%

of the reference intake. See page 5. Carbohydrate 72g Protein 53g Fibre 6g

High Strength Vitamin C + D and 8 other immunity vitamins and minerals

IMMUNE SUPPORT + ENERGY RELEASE Berocca Immuno contains vitamins D, C, A, B6, B9 & B12 as well as Zinc, Copper, Iron & Selenium, which all support your immune system, and contains vitamin E, an antioxidant, which helps to protect cells from oxidative stress.

Clubcard/app required Available in the majority of larger stores. While stocks last.

Available at

EVERYDAY

SPICY SAUSAGE ONE-POT WIT H B U T T E R BE AN MASH

Serves 4 Takes 40 mins 2 tbsp olive oil 8-pack pork sausages 1 onion, fnely sliced 3 peppers, sliced 2 garlic cloves, sliced 1 chilli, deseeded if you like, sliced 3 tbsp tomato purée 1 orange, juiced 1 reduced-salt chicken stock cube, made up to 250ml 2 x 400g tins butter beans

mash for a coarser texture, adding a little more liquid to get a looser mash if you prefer. Spoon into shallow bowls and top with the sausages and spicy peppers to serve. Each serving contains Energy

1972kJ 472kcal 24%

Fat

Saturates

Sugars

Salt

21g 6g 12g 2.2g 30% 31% 13% 37%

of the reference intake. See page 5. Carbohydrate 42g Protein 23g Fibre 11g

The family favourite! The orange flavour was surprising and gave it a fresh lift

1 Heat 1 tbsp oil in a deep, lidded frying pan over a medium-high heat. Fry the sausages for 6-8 mins, turning every 1 min, until golden brown all over (they don’t need to be cooked through yet). Transfer to a plate. 2 Heat the remaining oil in the pan and fry the onion and peppers with a pinch of salt for 10-15 mins until soft. Stir in the garlic and chilli, fry for 1 min, then add the tomato purée, orange juice and chicken stock; bring to a bubble. Nestle the sausages into the peppers, cover and simmer for 10 mins, stirring a few times during cooking, or until everything is cooked and saucy. 3 Heat the butter beans in their liquid in a pan over a mediumhigh heat for 5 mins or until bubbling and piping hot. Reserve 100ml of the liquid, then drain the beans. Tip back into the pan and add half the liquid with some seasoning. Blend with a stick blender until smooth, or

EVERYDAY

Serves 4 Takes 35 mins 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 tbsp tomato purée 400g tin chopped tomatoes 500g pack gnocchi 100g feta, crumbled 145g tin tuna in brine, drained 200g baby spinach, chopped ⅓ crusty bloomer, cut or torn into small pieces 20g Grana Padano, grated

SHOPPING LIST

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil in a shallow, flameproof casserole dish and fry the onion over a medium heat for 8 mins. Stir in the garlic, fry for 30 secs, then add the tomato purée, chopped tomatoes and 200ml water. Bubble for 10 mins or until thickened and reduced. 2 Meanwhile, cook the gnocchi to the pack instructions. Drain, reserving 100ml cooking water. 3 Fold the feta, tuna, spinach, gnocchi and most of the reserved cooking water through the tomato sauce; season with black pepper. Add more cooking water to loosen if needed: the gnocchi will absorb some while baking. Scatter the bread over the dish followed by the cheese. Drizzle over 1 tbsp olive oil, then bake for 15-20 mins until crispy, golden and bubbling.

1 lemon 1 orange 30g pack fresh coriander 1 large garlic bulb 60g pack red chillies 1kg pack Redmere Farms brown onions 600g pack Nightingale Farms mixed peppers 500g pack baby spinach 1 cauliflower 500g loose sweet potatoes 175g pack Creamfields Grana Padano 200g pack Creamfields Greekstyle salad cheese 8-pack Woodside Farms pork sausages 1kg pack chicken legs 400g crusty white bloomer 2 x 400g tins Grower’s Harvest chopped tomatoes 2 x 400g tins butter beans 145g tin Stockwell & Co. tuna chunks in brine 200g tube Grower’s Harvest tomato purée 500g pack Hearty Food Co. spaghetti 500g pack gnocchi 500g pack couscous 500g pack red split lentils

Each serving contains Energy

2184kJ 519kcal 26%

Fat

Saturates

Sugars

Salt

14g 5g 9g 2g 19% 24% 10% 34%

of the reference intake. See page 5. Carbohydrate 74g Protein 23g Fibre 6g

+ FROM YOUR STORECUPBOARD Olive oil, reduced-salt chicken stock cubes, vegetable stock pot

I would definitely make this again. The sauce would be a nice base for pasta too

GIVE ME MORE! Scan this QR code to find more meal plans for £25 at Tesco Real Food.

RECIPES ANNA O’SHEA PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATY McCLELLAND PROP STYLING VICTORIA ELDRIDGE

CRE AMY TOMATO, T UNA & SPIN ACH GNOCCHI BAKE

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THE NEW SLOW-COOK It’s definitely slow-cooker season! Make the most of yours with these fresh ideas (and if you don’t have one, simply follow our cook’s tips)

C H O RI Z O & S E A F O O D PA E L L A Serves 4 Takes 2 hrs 10 mins Cost per serve £2.69 COOK’S TIP No slowcooker? Heat the oil in a large, lidded, flameproof casserole dish. Add the other ingredients from step 1 and fry for 5 mins until the onion has softened. Continue with the recipe from step 2, but cook at gas 2, 150°C, fan 130°C for 1 hr. Follow the remainder of the recipe (returning to the oven for a further 30 mins as per step 3).

130g pack diced chorizo 1 onion, fnely chopped 2 garlic cloves, fnely chopped 1 tsp smoked paprika 1 tsp olive oil 250g paella rice 400g tin chopped tomatoes 1 reduced-salt chicken stock cube, made up to 200ml pinch of saffron (optional) 200g pack fne beans, cut into 2cm pieces 150g green olives 200g pack cooked seafood selection 1 lemon, ½ juiced, ½ cut into wedges 15g fresh flat-leaf parsley, chopped

DRINK MATCH

Partner with a fresh, modern Spanish white that’s packed with fruit flavours and a subtle hint of spice. Tesco Finest Rioja Blanco, £10*. *

Price excludes Scotland and Wales

1 Put the chorizo, onion, garlic, smoked paprika and oil in a 6.5ltr slow-cooker and cook for 30 mins on high. 2 Add the rice, tomatoes, chicken stock and saffron, if using, and cook for 1 hr. 3 Stir in the fine beans, olives and cooked seafood, close the lid and continue to cook for 30 mins, until tender and piping hot. 4 Season with black pepper, then stir in the lemon juice and half the parsley. Divide between plates and scatter with the remaining parsley. Serve with lemon wedges for squeezing over. Each serving contains Energy

3259kJ 774kcal 39%

Saturates

Sugars

Salt

20g 6g 29% 29%

Fat

8g 9%

3.9g 65%

of the reference intake. See page 5. Carbohydrate 115g Protein 29g Fibre 7g

EVERYDAY

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EVERYDAY

Serves 6 Takes 4-6 hrs 30 mins Cost per serve 88p COOK’S TIP For a stove-

top and oven method, follow step 1 but add to a large-lidded casserole dish. Follow step 2, adding the ingredients to the casserole dish. Cook at gas 2, 150°C, fan 130°C for 2 hours. 500g pack meat & veg beef mince 1 medium egg, lightly beaten 25g wholemeal bread, blitzed into crumbs 1 tsp tomato ketchup

2 tsp Worcestershire sauce 390g tin green lentils, drained and rinsed 30g pack fresh fat-leaf parsley 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 3 carrots, scrubbed and cut into 2cm chunks 1 parsnip, scrubbed and cut into 2cm chunks 300g baking potatoes, scrubbed and cut into 3cm chunks 1 tbsp tomato purée 4 heaped tsp reducedsalt beef gravy granules, made up to 500ml

1 Mix the mince, egg, breadcrumbs, ketchup and half of the Worcestershire sauce, lentils and parsley in a bowl; season with black pepper and roll into 18 balls. Heat the oil in a large frying pan over a high heat and fry in batches for 5 mins until golden, then spoon into a 6.5ltr slow-cooker. Add the onion to the pan and fry for 4 mins, adding the garlic for the last min. Tip into the slow-cooker. 2 Add the carrots, parsnip, potatoes, tomato purée, gravy, and the remaining Worcestershire sauce and lentils to the slow-cooker and cook on low for 4-6 hrs until the meatballs and veg are tender. Scatter with the remaining parsley to serve. Each serving contains Energy

1353kJ 323kcal 16%

Fat

Saturates

Salt

LOOSE CARROTS At only 60p per kg, loose carrots are an easy, affordable way towards your 5-a-day. They add sweetness to this Better Baskets recipe, and are high in fibre and vitamin A too.

of the reference intake. See page 5. Carbohydrate 31g Protein 21g Fibre 9g 2 of your 5-a-day; high in vitamin A, which supports the maintenance of normal vision

Comfor 70

Sugars

11g 4g 10g 0.9g 16% 20% 11% 16%

We used...

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Carrots are available in the majority of larger stores and online. Produce availability varies by store

M E AT B A L L S T E W

EVERYDAY

Serves 4 Takes 1 hr 50 mins Cost per serve £2.24 COOK’S TIP To cook in the oven, follow step 1 and cook in a lidded casserole dish at gas 2, 150°C, fan 130°C for 1 hr. Continue with the remainder of the recipe (returning to the oven for a further 30 mins as per step 2).

2 limes, 1½ juiced, ½ cut into wedges 1½ tsp demerara sugar 2 garlic cloves, finely chopped

15g ginger, peeled and finely chopped 2 tbsp smooth peanut butter 1 tbsp reduced-salt soy sauce 1 tbsp fish sauce 600g pack chicken thigh fillets ½ white cabbage (about 500g), thinly sliced 1 large carrot, scrubbed and peeled into ribbons 100g bunch spring onions, sliced 200g rice stick noodles 40g roasted unsalted peanuts, chopped 15g fresh coriander, finely chopped ½ tsp crushed chillies

GIVE ME MORE! Want more slow-cooker recipes? Scan this QR code to explore the collection on Tesco Real Food.

1 Whisk together the lime juice, sugar, garlic, ginger, peanut butter, soy sauce, fish sauce and 100ml boiling water; pour into a 6.5ltr slow-cooker. Add the chicken thigh fillets, stir together and close the lid. Cook on high for 1 hr. 2 Carefully remove the chicken and shred, keeping the lid of the slow-cooker closed so it retains the heat. Return the shredded chicken to the slow-cooker and add the cabbage, carrot and half the spring onions; cook for another 30 mins. 3 Cook the noodles to pack instructions, then drain and rinse under cold water. 4 Stir the noodles into the pad Thai with half the peanuts, coriander and crushed chillies. Divide between plates and top with the remaining spring onions, peanuts, coriander and crushed chillies, then serve with the lime wedges. Each serving contains Energy

2567kJ 611kcal 31%

Fat

Saturates

Sugars

Salt

24g 5g 12g 2g 35% 27% 14% 33%

of the reference intake. See page 5. Carbohydrate 56g Protein 38g Fibre 8g

y a aw e k fa t r fo f e l Minima

RECIPES HANNAH YEADON PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

C H I C K E N PA D T H A I

British beef naturally contains 8 vitamins and minerals, including vitamin B12,* a vitamin that helps reduce tiredness and fatigue while supporting the immune system. So, why not add scrumptious lean steak to your plate and enjoy it as part of a tasty, balanced meal? Now that’s a big thumbs up.

Available at

MAGIC MOMENTS Celebrate Valentine’s Day and Pancake Day with Jamie’s deliciously great-value recipes

‘It’s hard to beat a warming bowl of gnocchi, particularly when it riffs off the flavours of a carbonara, complete with a deliciously crunchy bacon crumb. Whip up this one for loved ones on Valentine’s Day and you’re sure to win their hearts!’

CREAMY LEEK GNOCCHI WITH A BACON-Y CRUMB

allelujah! It’s February, which means spring is around the corner. This month, we have two of my favourite foodie occasions – Valentine’s Day and Pancake Day – so I’ve come up with some fab dishes to celebrate! My Creamy leek gnocchi comes with a crunchy bacon crumb topping that will win the heart of anyone you serve it to. Then, my Green shakshuka is on the table in just 20 minutes. Packed full of nutritious spinach, it comes in at just £1 a portion. Finally, for Pancake Day, my Banana & oat pancakes make the most of storecupboard staples, as well as the fruit that’s often left at the bottom of the fruit bowl (well, in my house, anyway!) – bananas! Easy to make and even easier to eat. The last two are Better Basket recipes, helping you make better choices about the food you buy and the meals you make – even when times are tight. GIVE ME MORE! Scan this QR code to fnd lots of Jamie’s recipes on Tesco Real Food.

Serves 2 Takes 25 mins Cost per serve £2.32 1 rasher smoked outdoor bred bacon 1 slice of leftover bread 1 large leek (160g) 400g bag of fresh potato gnocchi 1 large free-range egg 25g Parmesan cheese, or vegetarian hard cheese, grated 160g salad leaves, to serve

Whyy? not tr Want to make this recipe vegetarian? Leave out the bacon and swap the Parmesan for a vegetarian hard cheese.

1 Lay the bacon into a large, cold, nonstick frying pan over a medium heat, and cook for 2-4 mins on each side, or until crisp. Toast the bread, then tear into a food processor. Add the bacon and blitz into a bacon-y crumb. 2 Halve the leek lengthwise, clean and finely slice. In the same frying pan, cook the leek over a medium-low heat with 1 tbsp of oil for 15 mins, or until soft and starting to colour, adding splashes of water if it looks dry. Season with black pepper, then remove from the heat. 3 Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to packet directions. Drain, reserving a little of the cooking water. 4 Whisk the egg, Parmesan and a pinch of black pepper in a bowl. Remove the leeks from the heat, toss with the gnocchi and stir in the egg mixture, along with a splash of cooking water to make a creamy sauce. 5 To serve, divide the gnocchi between two plates and sprinkle over the crumb. Dress the salad leaves with extra-virgin olive oil, sea salt and pepper, and serve alongside. Each serving contains Energy

Fat

Saturates

2060kJ 494kcal 18.1g 5.4g 25% 26% 27%

Sugars

Salt

4.9g 1.6g 5% 27%

of the reference intake. See page 5. Carbohydrate 52.6g Protein 19.9g Fibre 4.9g 2 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

WIN! JAMIE’S NEW BOOK, 5 INGREDIENTS MEDITERRANEAN Jamie’s new cookbook, 5 Ingredients Mediterranean, is out now, and one of you could get your hands on a signed copy (plus an online Jamie Oliver Cookery School voucher, worth £29)! Just share a photo of a Jamie recipe you’ve cooked from tes.co/jamieoliver on Instagram with #TescoAndJamie and #TescoJamieChallenge. Opens 00.01 on 31 Jan 2024. Closes 23.55 on 27 Feb 2024. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

MOWI A CUT ABOVE ABO RESTAURANT QUALITY SCOTTISH SALMON – TRY OUR HAND-SELECTED AND CHEF’S CUT FILLETS, MAKE ANY OCCASION MORE SPECIAL

Serving Suggestion: Paprika baked salmon with roast potatoes, butterbean puree, burnt caper & lemon butter - perfect for Valentine’s day.

Available in the majority of larger stores

Find us in the fish aisle or online and discover the mouth-watering range on mowisalmon.co.uk

Available at

Whyy? not tr This recipe is so versatile. You can easily double up to feed more people, or switch up the ingredients for seasonal veg. Have fun with it!

GIVE IT A GO ‘Baby spinach is such a fab veg to have in your fridge. Not only does it count towards 1 of your 5-a-day, but it’s also low-cost. This dish is brilliant, whether you’re looking for a great breakfast, brunch or WFH lunch. And, at under £1 a portion, it’s a greatvalue way to add some sunshine to your table.’

GREEN SHAKSHUKA WITH CHICKPEAS & FRESH SPINACH Serves 4 Takes 20 mins Cost per serve 94p olive oil 1 large onion 1 red chilli 1 clove of garlic 1 tbsp red wine vinegar 400g tin of chickpeas 250g bag of baby spinach 4 large free-range eggs 30g feta cheese (optional) 4 wholemeal pittas High in manganese

1 Place a large, lidded, nonstick pan on a medium-high heat with 2 tbsp of olive oil. Peel and finely slice the onion and add to the pan. Season with a pinch of sea salt and black pepper and cook for a few mins. Thinly slice the chilli, add half to the pan and set aside the rest for later. Peel and chop the garlic and stir into the pan; cook for 5 mins. Add 1 tbsp of red wine vinegar and cook for a few mins. 2 Add the chickpeas, water and all, tip in the spinach, and pop the lid on for about 1 min. When the spinach has cooked down, season with salt and pepper and stir everything together. Turn down the heat.

3 Make four wells in the mixture and crack in the eggs. Break up the feta, if using, and sprinkle over the eggs, along with the reserved chilli. Cover and cook on a medium heat for 5 mins, or until the eggs are cooked to your liking. Toast the pitta breads. 4 Divide the shakshuka between 4 bowls and serve with the toasted pitta for dunking. Each serving contains Energy

Fat

Saturates

1570kJ 376kcal 16.1g 3.9g 19% 23% 20%

Sugars

Salt

4.8g 1.5g 5% 25%

of the reference intake. See page 5. Carbohydrate 39.4g Protein 19.1g Fibre 7.6g 2 of your 5-a-day and high in manganese, which supports normal energy-yielding metabolism

JAMIE’S TOO GOOD TO WASTE ‘Here, we’re using oats, that storecupboard favourite, which are a great addition to your fluffy pancakes, plus they give the batter a lovely creamy texture. And ripe bananas, as there are always some leftover in our fruit bowl at the end of the week, and are perfect in this super-simple recipe. This is a beautiful little breakfast using storecupboard staples’

WITH NUT BUTTER, JAM & BERRIES

WE USED

Blitz a banana in a food processor until smooth. Add ½ mug porridge oats, 1 mug semi-skimmed milk, 2 mugs self-raising flour, a little vanilla extract and a pinch of sea salt to the food processor, then blitz again until smooth. Peel and slice a second banana. Place a large nonstick frying pan on a medium heat. Once hot, add a little oil, then, working in batches, drop spoonfuls of the batter

Make the batter the night before and store in the fridge until you’re ready to use it. Add the frozen fruit when you heat the jam to make a quick compote.

Grower’s Harvest Porridge Oats 1kg, 90p are handy to keep in your storecupboard.

into the pan and top each with a few slices of banana, gently pressing them into the batter. Cook for 1-2 mins or until bubbling at the edges and lightly golden, then fip and cook on the other side for another 1 min. Meanwhile, heat some jam in a small saucepan, or microwave with a little water to loosen. Serve the pancakes with a dollop of nut butter, a drizzle of jam and a handful of defrosted frozen fruit.

Whyy? not tr

BANANA & OAT PANCAKES

s e u v i o c i gan l e D m i e s fo r K id s m u G

Now available in Kids range as well as Adults In store this year, Hair Skin & Nails and Apple Cider Vinegar

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Available in larger stores

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Too good to waste USE IT UP S Speedy d id ideas ffor leftover ingredients from recipes in this issue

BASIL, p28 Blend into tomato sauces or soups, garnish fish or swirl into mash. Make your own pesto by blending with hard cheese, olive oil, garlic and nuts. Leftover leaves can be chopped and frozen in oil.

GRAM FLOUR, p18

COUSCOUS, p63

Made from chickpeas, this is higher in protein and fibre than other flours. Use it for gluten-free pancakes or Yorkshire puddings, as well as in falafel, fritters or pakoras.

When cooked, this can be used to ‘bread’ meat or fish instead of breadcrumbs – try it for lighter fish fingers or chicken schnitzel.

BRIOCHE LOAF, p27

If you love the contrast of sweet and savoury, use slices to make decadent PROSECCO, p30 Freeze leftover prosecco into sandwiches, toasties ice cube trays, so next – or even garlic bread time you pour a glass, by topping with you can keep it chilled garlicky butter and parsley. Tear and bake without diluting the for crunchy croutons flavour. Or make a to top a panzanella silky pasta sauce by salad or soups, or mixing with crème blitz into breadcrumbs fraîche and salmon; to scatter over a find a recipe at tes.co/salmon-linguine. pasta bake.

GOCHUJANG PASTE, p28

Add to mince to give spag Bol or sloppy CAPERS, p86 Joes a sweet and sour Stir into scrambled profile, or mix with eggs or add to bagels sesame oil and soy with smoked salmon sauce for a speedy or tuna to lend a Mediterranean flavour. sauce for noodles. Stir a little into Save the vinegary brine too! This can be houmous to give it a kick. drizzled over salads, potato salad or added to a Bloody Mary. STRAWBERRY JAM, p27 DARK BROWN SOFT SUGAR, p19 Darker and richer than light sugar, it’s ideal for creating a rub for meat as it forms a caramelised glaze when cooked. Use in sticky bakes like gingerbread or to make a crumbly streusel topping for muffins. If it’s exposed to air it will start to clump, so make sure your bag or storage container is tightly sealed.

Step aside chutney, pop a pot of strawberry jam on your cheeseboard to pair with Gouda or Cheddar. Add sweetness to porridge, sandwich cookies together or fill pastry cases for speedy tarts. Once opened, store it in the fridge for six weeks.

WORDS JESS HERBERT PHOTOGRAPHY DANIELLE WOOD FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Nifty hints and tips to use up leftovers and reduce waste

KNOW-HOW

Start by cooking your filling – whether that’s boiling potatoes, frying mushrooms, leeks and bacon, heating frozen spinach or roasting some vegetables.

FRIDGE-RAID FEASTS The humble frittata acts as a base for so many leftovers

HOW TO...

Make blooms last longer

Trim the stems at an angle so there’s more surface area to absorb water.

You’ll need around 6 eggs to make a frittata for 4. Beat the eggs in a pan and mix with your cooked fillings, as well as things that heat quickly, such as flaked fish, cheese (including soft cheese, halloumi or Cheddar), olives, sundried tomatoes, herbs or leftover meat. Swirl over chutney or chilli jam for extra flavour. Then pop it under the grill to finish.

Remove any leaves and foliage under the waterline to prevent them rotting. Add a little bleach to the water to help kill bacteria. Drop a penny into the vase – copper is a natural fungicide so will also help kill off any bacteria. Refresh the water every 2-3 days, or when it starts to look cloudy. Pictured above: Loving You Bouquet, £10

Slice and box up for on-the-go lunches, pop into wraps or pittas, layer up with baked beans and tomatoes for breakfast or serve with a dressed salad and a spoonful of crème fraîche for dinner.

GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.

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IF YOU MAKE ONE CHANGE…

WORDS JESS HERBERT PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATY McCLELLAND PROP STYLING VICTORIA ELDRIDGE *Source: nhs.uk **Source: heartuk.org.uk Available in the majority of larger stores. Aldi Price Match: Prices checked & matched on hundreds of comparable products from GB Aldi stores and/or online twice weekly. Price most often found matched excluding promotional prices. Prices matched pro rata. Products matched may vary by week. Excludes Whoosh and NI. Product availability varies by store. For more details, see tesco.com/aldipricematch

HEALTH & WELLBEING

…Increase your omega-3

There are some important nutrients our bodies can’t make. These include omega-3s, which are healthy fats that support heart health. Here’s how a simple tin of fish can up your intake.

The best sources of omega-3 fatty acids are oily fish (think salmon, mackerel and sardines). The NHS recommends eating one portion of oily fish a week, to get your intake*. Other sources of the nutrient include shellfish, soya beans, flaxseeds and walnuts. A diet rich in omega-3s is linked with a lower risk of heart disease, as they can help improve circulation and prevent clots**. For pregnant or breastfeeding women it can also help the baby’s nervous system develop (but have no more than two portions of oily fish per week)*.

HOW TO GET MORE Add a handful of soya beans to your stir-fry. Flake mackerel fillets and serve with eggs for breakfast. Blend flaxseeds into smoothies. Crush walnuts and use as a crunchy topping for pasta bakes.

If you find fish a bit of a faff to prep, then try tinned. Sardines in Tomato Sauce 120g, 47p (39p/100g), are high in omega-3s, they’re really great value and are delicious stirred through pasta or used to top wholegrain toast.

Salad days Add these hearty winter salads to your Sunday meal prep, ready to assemble for WFH lunches and speedy dinners

H A RI S S A - ROA S T E D S Q UA S H S A L A D Serves 4 Takes 45 mins plus cooling Cost per serve £1.32 MAKE AHEAD Roast the squash and cook the bulgur wheat and kale up to a day ahead: cool, cover and chill separately. Remove from the fridge 30 mins before assembling.

1 butternut squash, scrubbed and cut into wedges 1½ tbsp olive oil 1½ tbsp harissa paste

½ tsp clear honey 200g bulgur wheat 1 vegetable stock pot, made up to 800ml 180g bag curly kale 4 tbsp mixed seeds, toasted, plus extra for topping the houmous (optional) 60g green pitted olives, fnely chopped (optional) houmous, to serve (optional) For the dressing ½ tbsp harissa paste, plus 1-2 tsp (optional) 1 tsp clear honey 2½ tbsp olive oil 2 tbsp red wine or sherry vinegar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the squash with the oil, harissa, honey and a pinch of salt. Arrange in a single layer in a large roasting tin, then roast for 30-35 mins until tender and beginning to char. Set aside to cool slightly. 2 Meanwhile, rinse the bulgur wheat in a sieve, then add to a large, lidded saucepan with the stock and bring to a simmer. Cover and simmer over a low heat for 15 mins, adding the kale for the final 2-3 mins of cooking. Drain well and cool. 3 Whisk all the dressing ingredients in a bowl, adding an extra 1-2 tsp harissa if you like it spicier. 4 Add the squash to a bowl with the bulgur wheat and kale, and half the seeds and dressing. Toss to coat, then drizzle with most of the remaining dressing and scatter with the remaining seeds and the olives, if using. Serve with houmous, if you like, drizzled with the remaining dressing and topped with an extra scattering of mixed seeds, if using. Each serving contains Energy

2074kJ 496kcal 25%

Fat

Saturates

Sugars

Salt

23g 3g 12g 1.6g 33% 16% 13% 27%

of the reference intake. See page 5. Carbohydrate 53g Protein 13g Fibre 7g

MIX AND MATCH Swap kale for Savoy cabbage or cavolo nero. This dressing works on the Moroccan rice salad too.

EVERYDAY

£1.32

per serve

EVERYDAY

ROA S T E D B RO C C O L I C A E S A R- S T Y L E SALAD Serves 4 * Takes 25 mins plus cooling Cost per serve £1.38 MAKE AHEAD Roast the broccoli up to a day ahead: cover and chill, then remove from the fridge 1-2 hrs before serving.

1 large loose head broccoli, cut into florets (about 650g) 3 tbsp olive oil 2 ciabatta bread rolls, torn

1 romaine lettuce, shredded 400g tin butter beans, drained and rinsed 2 tbsp capers, rinsed and chopped 10g Parmesan or vegetarian hard cheese shavings (optional) For the dressing ½ lemon, zested and juiced (you need 2 tbsp) 1 small garlic clove, crushed ½ tbsp Dijon mustard 175g natural yogurt 20g Parmesan or vegetarian hard cheese, finely grated

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the broccoli with 2 tbsp oil, season well and add to a large roasting tray. Roast for 15 mins or until tender and beginning to char at the edges. Set aside to cool. 2 Meanwhile, toss the torn ciabatta with the remaining oil; season and add to a roasting tray. Bake for the last 8-10 mins of the broccoli roasting time until pale golden and crunchy. 3 For the dressing, whisk all the ingredients with 1 tbsp water in a small bowl. Season to taste with black pepper. 4 Once cool, toss the charred broccoli, lettuce, butter beans and capers on a large serving platter. Scatter over the ciabatta croutons, drizzle over the dressing and top with the Parmesan shavings to serve, if you like.

Cook’s tip For packed lunches, keep the dressing separate from the salad. Add just before serving to avoid the leaves wilting.

Each serving contains Energy

1855kJ 444kcal 22%

Fat

Saturates

Sugars

Salt

19g 6g 9g 1.4g 27% 29% 10% 24%

of the reference intake. See page 5. Carbohydrate 38g Protein 23g Fibre 13g 1 of your 5-a-day; high in protein

per serve

MIX AND MATCH Little Gem and iceberg also work well in this salad.

*If using vegetarian cheese

£1.38

We all want to make better choices. Our climate and landscape help our British beef have a carbon footprint that’s 50% less than the global average.* It’s also produced to world-class food and farming standards.** Now that’s a big thumbs up!

*CIEL report 2020. Full lifecycle emissions of CO2 eq per kg of beef **GSFI 2023 and Red Tractor 2019 Lean beef is rich in vitamin B12, which helps reduce tiredness and fatigue. A balanced diet and healthy lifestyle are recommended for good health.

Available at

EVERYDAY

£1.18 MORO C C A N - SP ICE D RI C E , S P I N AC H & ORANGE SALAD Serves 4 Takes 40 mins plus cooling Cost per serve £1.18 MAKE AHEAD Cook the rice the day before; once cool, cover and chill until ready to assemble. If making the dressing separately, make up to 3 days ahead, cover and chill.

225g brown rice 2 large oranges, zest from 1 orange 400g tin chickpeas, drained and rinsed

100g spinach, washed and shredded 30g pack fresh mint, leaves picked and roughly chopped, with a few left whole to garnish 1 large pomegranate, seeds removed (optional) 50g toasted flaked almonds 100g feta cheese, crumbled For the dressing 3 tbsp olive oil 1 garlic clove, crushed 1 tsp ground cinnamon 2 tbsp red wine vinegar

1 Cook the rice to pack instructions. Drain, then spread out on a large plate to cool. 2 Pare the oranges to remove the peel and pith, then use a sharp knife to cut into segments, reserving any juice in a bowl. Squeeze any juice from the leftover membrane. Set aside 5 tbsp of juice along with the zest for the dressing. 3 For the dressing, heat the oil in a small frying pan over a very low heat. Add the orange zest, garlic and cinnamon and heat for 1 min to warm through – don’t let the garlic brown. Tip into a bowl and whisk in the vinegar and orange juice. 4 Add the rice, chickpeas, spinach and chopped mint to a large bowl, drizzle over the dressing and toss to coat. Fold through the orange segments, pomegranate seeds, if using, and almonds, then scatter over the crumbled feta and whole mint leaves to serve. Each serving contains Energy

2446kJ 584kcal 29%

Fat

Saturates

Sugars

Salt

26g 7g 12g 0.7g 37% 35% 14% 12%

of the reference intake. See page 5. Carbohydrate 64g Protein 18g Fibre 10g

MIX AND MATCH Swap the feta for cottage cheese or grilled halloumi if you prefer.

RECIPES LUCY JESSOP PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

per serve

Available in majority of larger stores

Available at

WELLBEING

GIVE A LITTLE

Your small change really can make a big difference. Here’s how Tesco is making it easier for you to support its health charity partners

ILLUSTRATION GETTY IMAGES *All monies raised between 19 February and 3 March 2024 will be split equally among registered charities Cancer Research UK, British Heart Foundation and Diabetes UK

We are so thankful to Tesco for organising another round-up-attill this February in aid of Diabetes UK, Cancer Research UK and British Heart Foundation. These funds will help us create the breakthroughs that will lead to a world where diabetes can do no harm, and people can live free from the fear of cancer, heart and circulatory diseasess

‘

Colette Marshall CEO of Diabetes UK

e would all love a world free from the fear of cancer, heart and circulatory disease and diabetes. That’s a big reason why, in 2018, Tesco first partnered with the UK’s leading health charities (British Heart Foundation, Cancer Research UK and Diabetes UK), with the aim of helping to improve the health of millions of people through education and fundraising. YOUR SUPPORT IS NEEDED Since 2018, the partnership has raised over £28 million to support the lifesaving research driven by these three charities. But Tesco

wants to drive this progress further and faster to reduce the impact of cancer, heart and circulatory diseases, and diabetes. And your donations can help fund more of the health charity partners’ vital work. Every penny you can donate will make a difference to these charity partners, which is why Tesco makes it simple and convenient to donate every time you shop. Collectively, if we all give a little it will help a lot.

YOUR SUPPORT MATTERS It has never been simpler to donate to the Tesco Health Charity Partners… IN STORE Between 19 February and 3 March 2024, Tesco will prompt you to round up your shop to the nearest £1 at self-service checkouts. DONATE WITH YOUR CLUBCARD VOUCHERS Visit tes.co/donate-tocharity for details.

Sp otli ght on …

Glowing skin Expert-led steps and supplements you can weave into your routine to nourish your skin, hair and nails

DR IFEOMA EJIKEME (@dr_ifeoma_ejikeme) is a medical consultant, skin expert and founder of Adonia Medical Clinic

oes your winter uniform consist of dry elbows, brittle nails and dark circles under your eyes? If so, listen up. Skincare has a rep for being time-consuming and expensive but, with a few tweaks and some TLC, you can rejuvenate your hair, skin and nails for winter and beyond. We asked skincare expert Dr Ifeoma Ejikeme for some suggestions of how we can update our routine.

The basics ‘Skin is the largest organ in our body,’ says Dr Ejikeme. ‘It serves as a protective barrier between our internal systems and the external environment.’ Although many of us focus on how it looks, it has biological functions too, including ‘regulating body temperature, protecting against infections, and maintaining hydration’. So even though looking after your skin can slip off your to-do list, it’s important to make time for it. ‘Proper skincare is essential in order to keep skin healthy, because it can help prevent skin conditions, contribute to our overall wellbeing 92

‘

Diet Die plays a role in skin health – antioxidants in fruit and veg can help promote healthy skin kin Dr Ifeoma Ejikeme

and help us feel more confdent,’ confrms Dr Ejikeme. If you’ve used the same products for a while, it may be time for a reset. ‘As we age, our skin, hair, and nails undergo several changes,’ explains Dr Ejikeme. One reason for this is because collagen (a protein that helps keep skin looking frm) and natural oils decrease as we age, meaning skin loses elasticity* and becomes drier, in turn causing wrinkles. Lifestyle choices like smoking or using sunbeds can also speed up skin-ageing.

there’s good news. ‘Maintaining a balanced diet, staying hydrated and using proper skincare products can help manage these changes.’ You may need to alter your skincare routine (see panel on p94) but, as skin varies from person to person, it’s best to speak to a dermatologist before making any drastic changes. And remember: wrinkles, skin texture, blemishes and spots aren’t things that have to be prevented or changed. Skin positivity is about embracing all its unique qualities.

Inside and out What we put into our bodies can be just as important as the products we put on it. ‘Diet plays a signifcant role in skin health,’ explains Dr Ejikeme. ‘Excessive sugar and processed foods can lead to skin issues, while antioxidants in fruits and vegetables can help promote healthy skin.’ Switch to sweet potatoes for beta carotene, peppers for vitamin C (which helps create collagen), or avocado for vitamin E**. Dr Ejikeme also suggests adding a tin of oily fsh to your basket: ‘Omega-3 fatty acids in mackerel or salmon – and walnuts – also help maintain the skin’s natural moisture.’ Drink plenty of water too to keep your skin hydrated – the NHS recommends six to eight glasses a day***.

An extra boost You may fnd it helpful to reinforce your diet with supplements. ‘Diet is most important, but supplements can be helpful,’ says Dr Ejikeme. ‘Pick a multivitamin for the whole body, as this will extend to your skin health.’ For skin elasticity and to improve hydration, Dr Ejikeme recommends vitamins C and E and collagen supplements. Then for healthy skin, hair and nails, try omega-3 probiotics, and biotin. But remember, these work best with a balanced diet and lifestyle tweaks, not instead of.

Winter-proof your routine The weather can have a big impact on the appearance of skin too. You may have had a strong summer

Source: mayoclinic.org **Source: healthline.com ***Source: nhs.uk

Managing menopause Changes to your skin can be especially notable during menopause: ‘Hormonal fluctuations can lead to decreased collagen and elastin production, resulting in the skin thinning. Then increased free water loss leads to dryness and increased wrinkling,’ says Dr Ejikeme. This can make your hair and nails more brittle and more prone to breakage. But

HEALTH & WELLBEING

‘

Regular moisturising Reg and minimising exposure to harsh chemicals can help with nail brittleness ess Dr Ifeoma Ejikeme

SKINCARE FOR EVERY AGE IN YOUR 20s As hormones are still changing you’re more prone to acne, so wash your face morning and night (especially after wearing makeup) and moisturise daily to help control oily skin.

IN YOUR 30s SPF30; there’ll also be a star rating out of five on the bottle, which measures the UVA protection – the higher, the better*. Use two fingers worth, across your face, ears, lips and neck, for optimum protection**.

When to get advice Sometimes you may need extra help with your skin. Speak to a medical professional if you have a mole that’s changed size, shape or colour, or has recently become painful, or if you have a skin abnormality (like a bump or rash) that hasn’t healed within four weeks*. It may be harmless, but these could be signs of skin cancer so the sooner you get checked, the sooner it can be treated.

Look for products with vitamin E or C, which are antioxidants that can boost collagen production and can help repair sun damage. Retinol can also help reduce fine lines.

IN YOUR 40s Reduced oestrogen, collagen and oil production can lead to dryness. Your routine may benefit from some extra steps, like hyaluronic acid and a night cream containing glycerin to boost moisture.

IN YOUR 50s As well as the menopause impacting your skin, elastin and collagen continue to decline, so you may want to add peptides to help support your skin’s firmness and elasticity. Plus, these work well alongside active skin ingredients like retinol and hyaluronic acid.

AND BEYOND... Keep your skincare routine simple, but continue using SPF and a vitamin C serum as skin will thin and therefore need more protection.

WORDS JESS HERBERT PHOTOGRAPHY GETTY IMAGES *Source: nhs.uk **Source: ncbi.nlm.nih.gov

skincare routine – but it may not be standing up to colder temperatures. ‘Winter air is dry and can lead to skin and nail dryness and brittleness,’ says Dr Ejikeme. ‘Consider a thicker moisturiser and, when moisturising your hands, don’t forget your nails. Regular moisturising and minimising exposure to harsh chemicals can help prevent brittleness.’ Dr Ejikeme also recommends avoiding long, hot showers – as tempting as they are, they can increase moisture loss, irritate skin and dry out hair. Even if you haven’t seen the sun in weeks, keep applying SPF because UV rays can still damage your skin. ‘Protecting your skin is crucial, so wearing SPF daily helps prevent premature ageing and reduces the risk of skin cancer,’ says Dr Ejikeme. Adults should aim for a minimum

Remove Magenta border before exporting PDF

Available in larger stores

Available at

Spa Sundays

Before you sink into a bath, light a candle and have a book and beauty products within reach

WORDS JESS HERBERT All items are available in selected larger stores. Excludes Express and Whoosh. Never leave lit candles unattended

Enjoy a weekly reset and turn your bathroom into a relaxing retreat with Fox & Ivy accessories

SHOPPING

A TOUCH OF LUXE

Get that spa feeling at home with super-fuffy towels – this gorgeous new range from Fox & Ivy is made from 100% sustainably sourced BCIcertified cotton. To keep your towels in top condition, don’t overdo the detergent when washing them, and shake both before and after drying.

1 Fox & Ivy Clay Ribbed Hand Towel, £5; 2 Fox & Ivy White Ribbed Bath Sheet, £15; 3 Fox & Ivy Sage Ribbed Bath Towel, £10; 4 Fox & Ivy Green Ribbed Ceramic Tumbler, £5

£5

2 2

3 5

ORGANISE YOUR HOME ACCESSORIES

Create a calm space with clutter-free surfaces. Try storage baskets for small towels and makeup, and pop toothbrushes in a tumbler – the speckled ceramic one is super-stylish.

3 4

£10

Above: 1 Fox & Ivy Speckled Ceramic Tumbler, £5; 2 Fox & Ivy Speckled Ceramic Soap Dispenser, £6; 3 Fox & Ivy Green Ribbed Ceramic Soap Dispenser, £6; 4 Fox & Ivy Water Hyacinth Tray, £8; 5 Fox & Ivy Water Hyacinth 3-Section Storage Basket, £10

Treat week

of the

These tangy feta flatbreads make a tasty speedy meal, and the dip is made with leftover ingredients F E TA , S P I N AC H & C H I L L I S T U F F E D F L AT B RE A D S Serves 4 freeze flatbreads Takes 25 mins Cost per serve 77p

Mix 150g self-raising four, ¼ tsp baking powder and a pinch of salt in a mixing bowl. Gradually mix in 120g natural yogurt to make a soft dough. Knead for 1 min. Divide into 4 and roll into balls. Dust a work surface with flour and roll out each ball to a circle about 20cm wide. Set

aside. Roughly chop 85g spinach and add to a bowl with 1 tsp olive oil and 10g finely chopped fresh dill. Massage with your hands to wilt the spinach slightly, then stir in the zest of 1 lemon, 100g crumbled feta and ¼ tsp crushed chillies. Divide the mixture among the dough circles, dab a little water around the edges, then fold in half and press to seal. Use a rolling pin to flatten slightly. Heat a frying pan over a medium-high heat and brush with a little oil. Fry the flatbreads two at a time for 1-2 mins each

side until golden and crisp. Transfer to a plate, slice in half and repeat with the remaining flatbreads. Spoon 100g natural yogurt into a bowl and stir through the juice of ½ lemon and 10g finely chopped fresh dill. Drizzle with 1 tsp olive oil and sprinkle with a pinch of crushed chillies. Serve with the flatbreads. Each serving contains Energy

1234kJ 294kcal 15%

Saturates

Sugars

Salt

12g 6g 17% 32%

Fat

4g 4%

1.1g 17%

of the reference intake. See page 5. Carbohydrate 34g Protein 12g Fibre 2g

RECIPE LIBERTY MENDEZ PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

WEEKEND

WIN 30,000 A£

SALARY FOR A YEAR* in an online prize draw*

PLUS

1000

INSTANT ONLINE

CASH PRIZES*

Best.

Morning. Ever.

*Proof of purchase & reg req’d. UK, IoM & CI, 18+. Opens 00:01 08.01.24 to 23:59 on 31.03.24. 1,000 cash prizes available to be won instantly online plus auto entry into a grand prize draw for chance to win 1 x £30k. Enter pack code on website. Late draw of 1 x £1,000 from 00:00 01.04.24 to 23:59 on 02.01.25. T&Cs apply. ®Reg. Trademark of Société des Produits Nestlé S.A.

Available in the majority of stores

Available at