Tesco Magazine - July/August 2024

SUNDAE FUNDAY!

THE TEAM

EDITORIAL Content director (print)

Lauren Rose-Smith Head of food

Elli Donajgrodzki Deputy food editor

Bryony Bowie Chief sub editor

Jenny Wackett Deputy chief sub editor

Tessa Jones Sub editor Julie Stevens

Senior writer Jess Herbert

ART Art director Nina Brennan 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

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Renée Lo

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Jo Clark, Natalie Deri-Bowen, Angelina Filippone, Liz Honour, Rachel Linstead, Charlotte Price, Nicky Rampley-Clarke, Iain White

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod

Acting group business director Georgina Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver

Rose Content and social media assistant

Abbie Coletta Social media and content

manager Alexandra Plant Content and social media assistant Lizzie Eley

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, p8

JAMIE OLIVER

Good food ambassador for Tesco, p96

DINA BEGUM

BritishBangladeshi food writer, p67

DR LUCY WILLIAMSON

Nutritionist and gut health expert, p111

It’s truly summer holiday seasonbut who needs to book a flight when you’ve got food this good right here! Get some Sicilian vibes, p27, with sunripened tomatoes drizzled with vibrant pistachio pesto (food trend: tick!), or switch up your pizza for a slice of sfincione, made with moreish focaccia. We’ve also got some gorgeous ‘East meets West’ recipes from BritishBangladeshi food writer Dina Begum, p67, who shares her top dishes for picnics, barbecues and alfresco entertaining. That fish curry is a must-try. Wherever your tastebuds take you this summer, bon voyage!

I’M LOVING…

…the vibrant colours and mix of fresh ingredients in this Tesco Finest Peppery Rainbow Tomato Side Salad 245g, £3 (£1.22/100g), which is great for easy entertaining.

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.

YOUR SUMMER OFFERS

This issue’s brands include:

YOUR SUMMER OFFERS

This issue’s brands include:

EVERYDAY

15 Cook once, eat twice

89 5 for £25

96 Jamie Oliver

WEEKEND

19 Field to fork

27 Try the trend: Taste of Sicily

42 Sweet vs savoury sharing boards

67 Hello sunshine 118 Treat of the week

KNOW-HOW

24 Best berries

36 Skills: Sorbet

77 Get set for a relaxed summer

87 Holiday money 116 Too good to waste

SHOPPING

8 What’s in store

109 Discover Root & Soul

HEALTH & WELLBEING

105 If you make one change

106 In the know: Diabetes 111 Focus on fibre

DON’T MISS…

…your 20-page guide to the sips to see you through a summer of

and socialising. Turn to p45 to find new drink ideas for every occasion.

WHY NOT TRY… GLOBAL FLAVOURS

Add wow to the week with flavours from around the world

LEMON & RASPBERRY RICOTTA TART

SMOKY RED PEPPER DIP

GOCHUJANG CHICKEN NOODLE SALAD

MANGO & CARDAMOM TRIFLE POTS

RECIPE INDEX

SMALL PLATES & SIDES

Lemony pesto beans 101

Odds & ends quick pickled veg 82

Rosemary & chilli roasted almonds 42

Sicilian-style pistachio pesto with tomatoes 28

Smashed potatoes with roasted garlic dip 118

Smoky red pepper dip (muhammara) 22

Vegetable samosa puffs 72

MAIN MEALS

BLT panzanella 91

Caponata stew 28

Charred sweetcorn risotto 90

Cheat’s sfincione focaccia pizza 34

Chickpea tabbouleh 80

Coconut fish curry 68

Creamy lemon & prawn spaghetti 94

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.

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.

Cucumber & couscous salad 99

Gochujang chicken noodle salad 90

Greek-style baked beans 107

Malai saffron chicken skewers 68

Nectarine & halloumi salad 20

One-tray hot dogs with wedges 16

Pepper steak stir-fry 23

Shake-up peanutty noodles 102

Spicy swede burritos with corn salsa 93

Sticky sausage frittata 16

Tuna Niçoise burgers 97

SWEET TREATS & DRINKS

Berries with quick salted chocolate dipping sauce 43

Cheat’s berry tiramisu jars 24

Coconut sorbet 40

Creamy dark chocolate sorbet 40

Griddled nectarines with mascarpone & amaretti crumb 21

Lemon & raspberry ricotta tart 34

Lemon & rosemary spritz 34

Mango & cardamom trifle pots 72

Pineapple & mint sorbet 40

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

Helping you make better choices

From eating well and taking care of yourself to reducing food waste and using less plastic, it all starts with what you put in your basket. Look out for the Better Baskets logo to help you make better choices with Tesco.

SMASHED POTATOES WITH GARLIC DIP

PEPPER STEAK STIR-FRY

TUNA NIÇOISE BURGERS

GRIDDLED NECTARINES

What’s in store

These summer stars could not be hotter! Enjoy the sunny season with must-haves for the grill and treats to keep it chill

JAMIE ROBINSON Tesco’s executive chef, product development

‘We know how busy summer can be, so we’ve found ways to make cooking easier. For those warm weeknights, we’ve got new meal kits for 20-minute dinners. If you’re looking to boost flavour at barbecues without complex marinades, new Finest sausages will be your friend. And when it’s time for a sweet treat, we’ve got it allfrom healthier yogurt lollies to retro ice cream sarnies.’

TELLING PORKIES

The trusty hot dog’s got a new luxe look. Try topping yours with sliced chilli and chutney for extra bang. Tesco Finest 4 Pork, Bramley Apple & Kentish Cider Sausages 440g, £4 (91p/100g); Tesco Finest 4 Pork, Fennel & Chilli Sausages 440g, £4 (91p/100g)

STICK OR TWIST?

Sweet treats come in all shapes and sizes… Peach & Yogurt Lollies 4 x 50ml, £1.60 (80p/100ml); Cookie Ice Cream Sandwiches 6 x 85ml, £3.25 (64p/100ml)

Partners in cream

Sponge cake never tasted so good! Birthday Cake Ice Cream

£2.65 (29p/100ml)

Cone zone

Milk-, wheat- and egg-free cones that everyone can enjoy: Tofee & Vanilla Cones 4 x 110g, £2.70 (61p/100g).

same trusted formula Smart new look,

*Plant-Based DHA sourced from algae.

**Based on 600ml daily intake of SMA® Follow-on Milk and 400ml daily intake of SMA® Toddler milk

†Beneficial effect of essential fatty acids is obtained with a daily intake of 2 g of α-linolenic acid and 10 g of linoleic acid.

IMPORTANT NOTICE: Breast milk is best for babies and breastfeeding should continue for as long as possible. SMA® Follow-on Milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. SMA® Toddler Milk is suitable for young children from 1-3 years, as part of a varied and balanced diet and it is not a breast milk substitute.  ZTT1300_0524

DIP INTO...

…sunny evenings with sharing boards – Tesco Finest 2 FlameBaked Wild Garlic Flatbreads 200g, £1.60 (80p/100g); Tesco Finest Mediterranean Inspired Roasting Vegetables with Halloumi and Pesto 340g, £3.20 (94p/100g)

Try the trend

Bring a taste of Italy to the barbecue with Tesco Finest Gremolata Lamb Leg Steaks 415g, £6.50 (£1.57/100g), topped with a herby butter.

Let the sides shine

Fire Pit Corn Cobettes with a Chipotle & Lime Butter 380g, £3 (79p/100g)

Golden nuggets

Ready in 15 mins, new Tempura Chicken Nuggets 300g, £3.50 (£1.17/100g), have a light, crispy batter and are even gluten-free!

KEEP COOL

Summer has arrived –along with new summer bites in The Café! Try the Chicken & Bacon Club Sandwich...

Don’t forget a drink! With the Finest Iced Cofee range, you can enjoy all your favourites, but iced.

...or the Italian Summer Deli Bagel, ideal for dining in or taking on a picnic.

During the school summer holidays, if you buy anything in The Café and show your Clubcard, your child can enjoy a free meal from the kids’ menu * (Mon-Fri only).

DINNER IN 25…

Five simple steps, one pan, serves two – it’s that easy with new Laksa Flavour Kit 31g, £1.85 (£5.97/100g). Just add chicken, veg, coconut milk and noodles for a great lemongrass curry.

GIVE ME MORE!

Scan the QR code to find your local Café and see dates for your area.

VIBRANT VEGGIES

Root & Soul is an exciting new range of plant-led meals, exclusive to Tesco. This one provides 2 of your 5-a-day, making it another way that Better Baskets is helping you make better choices when you shop. Find out more about the range on p109.

Root & Soul Cumin Roasted Cauliflower & Warming Chana Saag Masala 380g ** , £4.25 (£1.12/100g)

£1.50 off coupon on Page 4

COOK ONCE, EAT TWICE

Turn family-favourite hot dogs into a light, Italian-style supper with these double-duty dinners

Today’s one-tray hot dogsbecomest

Dinner tonight

ONE-TRAY HOT DOGS WITH WEDGES

Serves 4

Takes 55 mins

Cost per serve £1.71

1kg sweet potatoes, cut into wedges

2 large red peppers, roughly sliced

3 tbsp olive oil, plus extra for roasting (optional)

2 tsp smoked paprika

3 onions, sliced

2 x 400g packs 4 Tesco Finest pork, red Leicester cheese & jalapeño hot dogs

1 tsp chopped fresh chives

4 white hot dog rolls, split

4 sliced gherkins ketchup and mustard, to serve (optional)

4 tsp crispy onions (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a bowl with the red peppers, 2 tbsp oil and the smoked paprika; season with black pepper. Mix well to coat, transfer to a baking tray, spacing out the potatoes, and bake for 10 mins.

2 Put the onions and sausages in a second baking tray. Drizzle over the remaining 1 tbsp oil and mix well. Cook alongside the wedges for 25-30 mins, stirring every 10 mins, until the wedges are golden and tender, the onions are caramelised and the sausages are cooked through. You may need to add a little more oil to the wedges if they start to stick.

3 Reserve 4 sausages and 300g of the potatopepper mix for the frittata recipe (right). Add the rest of the potato-pepper mixture to a bowl and scatter with the chives.

4 Divide the onions between the hot dog rolls and top with the sausages. Add a sliced gherkin to each, then top with ketchup and mustard, if using. Sprinkle over the crispy onions, if using, and serve with the wedges.

Each serving contains

Lunch tomorrow

STICKY SAUSAGE FRITTATA

Serves 4

Takes 25 mins

Cost per serve £1.92

1 tbsp olive oil

4 leftover cooked hot dog sausages, roughly chopped

300g leftover potatopepper mixture

100g frozen peas

6 large eggs

2 tsp fnely chopped fresh chives

1 tsp Dijon mustard

2 tsp white wine vinegar

1 tbsp extra-virgin olive oil

90g pack rocket & babyleaf salad

1 Preheat the grill to high. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the hot dogs and leftover potato-pepper mixture and cook for 5 mins to heat through, breaking up any larger potato wedges with a wooden spoon. Add the peas and cook for 2-3 mins, stirring frequently, until bright green and defrosted.

2 Meanwhile beat the eggs in a jug, season with black pepper, then pour over the sausages and potatoes, swirling to evenly cover the pan. Cook for 4-5 mins until the base has set, then transfer to the grill for 5-8 mins or until cooked through and the centre is firm. Sprinkle with the chives.

3 Whisk together the mustard, vinegar and extra-virgin olive oil to make a salad dressing. Season with black pepper, then pour over the salad leaves and toss well. Serve with slices of the frittata.

Each serving contains

At Filippo Berio we select the finest olive oils.

Working with the same growers over decades ensures excellence, and only when an oil is perfect is it allowed to bear Filippo Berio’s signature. His signature. Our promise. Visit www.filippoberio.co.uk for exciting recipe ideas

NECTARINES AND RED PEPPERS

The best thing about these gorgeous summer fruit and veg is they’ll bring colour and flavour to your cooking with very little effort at all. Slice nectarines into wedges and they’ll do well charred on the barbecue, then tossed with halloumi in a salad or served with ice cream. They’re best enjoyed at room temperature, when you’ll get the best out of their sweetly perfumed flavour and delicious scent. Try them in place of apples in lunchboxes too. Char red peppers under the grill, then peel off their blackened skin and tear the flesh into sweet, juicy strips. They need nothing more than a drizzle of olive oil, a splash of sherry vinegar and some feta for a flashy, easy side salad. Or try the dip on p22, loaded with walnuts.

FIELD TO FORK

Channel sunshine flavours with this season’s hot pick of the crop

MEET THE GROWER

‘The key to success with our nectarines is ripening on the tree for as long as possible, handling them carefully as they’re sensitive, and cooling them soon after picking to keep them fresh. We grow a few varieties, but all our nectarines have the perfect balance of sugar levels, acidity and texture to give delicioustasting fruit.’

I like to nectarinespairwith something salty for a big flavour contrast

NECTARINE & HALLOUMI SALAD

Serves 6 as a side

Takes 20 mins

Cost per serve £1.02

2 nectarines, destoned and cut into wedges

2 spring onions, fnely sliced

2 celery sticks, fnely sliced

1 fennel bulb, fnely sliced

½ cucumber, roughly chopped

15g fresh mint, leaves picked and roughly chopped

15g fresh parsley, roughly chopped

50g shelled pistachios, crushed (optional)

225g pack halloumi, cut into 3cm dice

For the dressing

1 lemon, juiced

1 tbsp clear honey

2 tbsp extra-virgin olive oil, plus extra for frying (optional)

1 Mix together the nectarines, spring onions, celery, fennel, cucumber and herbs. Whisk the dressing ingredients together, season with black pepper and stir in half the pistachios, if using.

2 Heat a nonstick frying pan over a medium-high heat and cook the halloumi for 5 mins, turning often, until golden all over. Drizzle a little oil into the pan if the halloumi starts to stick. Pour over half the dressing, letting it bubble and thicken for 1-2 mins, making sure it coats the cheese.

3 Spoon the sticky, hot halloumi over the salad with the remaining dressing and toss to coat. Serve, scattered with the remaining pistachios, if using. Each serving contains

Maria Campodarbe, commercial director at Fresh Gold Quality SL in Catalonia, Spain.

GRIDDLED NECTARINES WITH MASCARPONE & AMARETTI CRUMB

Serves 8

Takes 30 mins plus at least 2 hrs marinating

Cost per serve £1.03

4 tbsp clear honey

150ml amaretto or ginger cordial

1 tsp vanilla extract

8 nectarines, halved and destoned

250g tub mascarpone

50g amaretti biscuits, crushed

50g flaked almonds, toasted and fresh mint leaves, to garnish (optional)

1 Mix together the honey, amaretto and vanilla extract, then add the nectarines. Toss well, then cover and marinate for at least 2 hrs or overnight.

2 Pour the marinating liquid into a pan, then simmer over a low-medium heat for 5-8 mins until thickened and syrupy. Remove from the heat and leave to cool.

3 Beat the mascarpone with an electric whisk until light and fuffy, pour in most of the amaretto syrup, then whisk again until silky smooth. Preheat a griddle pan over a high heat: once hot, griddle the nectarines in batches, cut-side down, for 3 mins or until lightly charred.

4 Pile the mascarpone onto a serving platter and spread out using the back of a spoon. Arrange the nectarines on top and spoon over the remaining syrup. Scatter with the crushed amaretti biscuits, plus the toasted faked almonds and mint leaves to serve, if you like. Each serving contains

the reference intake. See page 7.

SMOKY RED PEPPER DIP (MUHAMMARA)

Serves 4 as a side

Takes 30 mins

Cost per serve £1.06

LOW ENERGY Cook the peppers in an air-fryer for 15 mins at 200°C, turning halfway through.

3 red peppers

50g breadcrumbs

60g walnut pieces

1 small garlic clove, peeled

1 tbsp sherry vinegar

½ tsp crushed chillies

½ tsp sumac

4 tbsp extra-virgin olive oil

10g fresh parsley, leaves picked and chopped

30g feta, crumbled (optional)

warmed laffa flatbreads or pittas, to serve (optional)

1 Preheat the grill to high; grill the peppers for 10-15 mins, turning often, until soft and blackened. Or, char the peppers directly over the flame of a gas hob. Transfer to a bowl, cover, and set aside.

2 Put the breadcrumbs, 50g walnuts, the garlic, sherry vinegar and most of the crushed chillies and sumac in a food processor. Once the peppers are cool enough to handle, remove the blackened skins, stalks and seeds. Add the pepper flesh to the food processor and blitz, adding 3 tbsp olive oil while the motor is running, until the mixture is silky but textured. Season to taste.

3 Transfer the dip to a bowl and top with the remaining walnut pieces, spices and olive oil. Scatter with the parsley and feta, if using. Serve with flatbreads or pittas, if you like. The dip will keep for up to 3 days in an airtight container in the fridge.

Each serving (149g) contains

MEET THE GROWER

PEPPER

STEAK STIR-FRY

Serves 2

Takes 20 mins

Cost per serve £2.81

2 tsp each reduced-salt soy sauce, sweet chilli sauce and rice vinegar

2 tsp cornflour

2 tbsp vegetable oil

‘We’ve been growing peppers for more than 30 years. There are several varieties at our nursery, each with unique qualities. Our peppers are grown vertically, which allows us to grow a lot more in a smaller space within our climate-controlled greenhouses. It takes 50-60 days to grow and ripen the colourful bell peppers, which are then handpicked.’

I love pepperscooking on the barbecue to intensify their sweet flavour. Simply brush with olive oil, season and grill perfection!to

227g pack beef medallion steak, trimmed and sliced into 3cm strips

5cm piece fresh ginger, peeled and sliced into fne matchsticks

2 garlic cloves, fnely sliced

6 spring onions, whites sliced, greens fnely sliced

2 red peppers, chopped

300g pack beansprouts cooked jasmine rice, to serve (optional)

1 Whisk the soy sauce, sweet chilli sauce, rice vinegar, cornflour and 50ml water together until smooth; set aside.

2 Heat 1 tbsp oil in a wok over a high heat and sear the steak for 2 mins. Add the ginger and garlic, stir-fry for 2 mins more, then add to the sauce. Set aside.

3 Wipe out the wok, add the remaining oil and return to a high heat. Stir-fry the spring onion whites and peppers for 3 mins, then return the beef and sauce to the pan; add the beansprouts. Stir-fry for 3 mins or until the sauce is thickened and the beansprouts have wilted. Scatter with the spring onion greens and serve with jasmine rice, if you like.

Each serving contains

Gerard Vonk is general manager of Tangmere Airfield Nurseries in Chichester, West Sussex.

Sweet and juicy

Always ripe and plump, Tesco berries are grown by true experts and cared for right through to harvest

What is the likelihood that punnet of glossy blackberries gets eaten before it makes its way from the checkout to your home? Beautiful and shiny, Driscoll’s Victoria are double the size of other blackberries. ‘We leave the fruit on the plant slightly longer to ensure it’s fully ripe and full of flavour, then we carefully handpick the fruit to preserve taste,’ says Oliver Pascall, managing director of Clock House Farm Ltd. The warm sun on the Greensand Ridge at the Kent farm also helps, and the fruit’s natural sugars and juiciness ensures every berry is as good as the last. ‘We deliver the right nutrients to the plant every day, but the real difference is our expert growers,’ he says. In Berkshire and Surrey, Hall Hunter Farms’ crops include strawberries,

blackberries, raspberries and blueberries. They’re serious about looking after their environment, as owner

CHEAT’S BERRY TIRAMISU JARS

Serves 8 freeze coulis only

Takes 20 mins

Cost per serve £1.50

USE IT UP Swirl leftover coulis through Greek yogurt and granola.

227g pack strawberries, hulled 250g pack raspberries

½ lemon, juiced

3 tbsp icing sugar

125g mascarpone

125g 0% fat Greek yogurt

300ml pot whipping cream

1 tsp vanilla extract

6 tbsp Marsala wine or elderfower cordial

120g sponge fingers, broken in half

100g each blueberries and blackberries

white chocolate, peeled into shavings (optional)

1 Blitz half the strawberries and raspberries in a blender with the lemon juice and 1 tbsp icing sugar until smooth. Sieve into a small jug.

2 Beat the mascarpone. Add the yogurt, cream, vanilla and 2 tbsp icing sugar; whip to soft peaks.

3 Pour the Marsala or cordial into a shallow bowl and add the sponge fingers to absorb the liquid. Add half to the bases of 8 short glasses or jars, pushing them down. Spoon 1 tbsp mascarpone cream over each, then drizzle over 1 tsp coulis.

4 Halve any larger strawberries and scatter over the coulis with half the remaining mixed berries.

Repeat with the remaining soaked sponge fingers, mascarpone cream, coulis and berries. Top with white chocolate shavings, if using*

Each serving contains

r

We leave the fruit on the plant for longer so it’s full of flavour

Harry Hall says, ‘We’ve planted thousands of trees and created new hedgerows and meadows. We also have bat boxes, bird boxes, bug hotels and even hedgehog houses.’ Their team harvest strawberries about 100 days after planting. ‘A strawberry needs the perfect balance of heat, light and water,’ says Harry, to become the juicy, plump berry we love.

The proof of all this care is, literally, in the pudding... so try the recipe to the right and see for yourself!

Berrytwist on tiramisu

Raspberries

Strawberries

With a dash, splash or stir; bring out With a dash, or stir; out the feel-good flavour in your drinks and the feel-good flavour in your drinks and dishes with raw apple cyder vinegar. dishes with raw apple cyder

Add an invigorating dash to drinks. Or splash into your favourite dishes to stir up the flavour. There’s more to explore at aspallvinegar.co.uk.

Holiday vibes

Pull up a chair in the sun and settle down for a long lunch, Sicilian style

Sicilian-style pistachio pesto with tomatoes p28

Lemon & rosemary spritz p34

Starter

SICILIAN-STYLE

PISTACHIO PESTO WITH TOMATOES

Serves 6 freeze pesto only

Takes 10 mins plus cooling

Cost per serve £1.58

100g shelled pistachios

1 garlic clove, chopped

15g fresh mint, leaves picked

30g pack fresh basil, larger stalks removed 1 lemon, juiced

50ml extra-virgin olive oil

25g Parmesan, grated

450g pack Tesco Finest tomatoes on the vine, thinly sliced

400g pack Tesco Finest mescolare vine tomatoes, some halved and some quartered

1 Toast the pistachios in a dry frying pan over a medium heat for 3-4 mins until lightly golden and fragrant. Allow to cool for a few mins, then add most to a food processor, reserving a few to serve.

2 Add the garlic, mint, most of the basil, the lemon juice, 6 tbsp water and the oil to the processor. Pulse until you have a coarse but drizzle-able paste, adding 1-2 tbsp more water if necessary, then stir in the cheese. Season to taste.

3 Arrange the tomatoes on a platter; spoon over the pesto. Scatter with the reserved herbs and pistachios, chopped. Allow the flavours to infuse for 15 mins, then serve.

Each serving contains

Main

Serves 6

Takes 35 mins

Cost per serve £1.03

USE IT UP Use the remaining 100g passata for the sfincione recipe on p34

4 tbsp olive oil

2 aubergines, trimmed and diced 2cm

2 celery sticks, trimmed and sliced

1 red onion, thinly sliced

2 large garlic cloves, thinly sliced pinch of crushed chillies (optional)

400g tomato passata

2 tbsp red wine vinegar

2 tbsp capers, drained

3 tbsp raisins

100g pitted green olives

2 tbsp pine nuts, toasted

10g fresh basil, to serve fried sea bass fillets, to serve (optional)

1 Heat 3 tbsp oil in a large, lidded saucepan over a medium-high heat. Add the aubergines, season, and cook for 6-8 mins until beginning to colour and soften slightly. Transfer to a plate with a slotted spoon.

2 Add the remaining oil to the pan along with the celery, onion, garlic and crushed chillies. Reduce the heat to low-medium and cook for 8-10 mins until softened.

3 Add the passata and 150ml water, then bring to a simmer. Stir in the aubergine, vinegar, capers, raisins and olives. Cover and cook for 5 mins or until the veg is tender. Scatter with the pine nuts and basil to serve, alongside fried sea bass fllets, if you like.

Each serving contains

of the reference intake. See page 7. Carbohydrate

CAPONATA STEW

Deliciousserved at room temperature

Caponata stew

Cheat’s sfincione

focaccia pizza p34

This tangy tartwilltransport you

Lemon & raspberry ricotta tart p34

your tongue naturally colours Available in

erry-licious B Berry-licious W Ho a If Ia Co Ur An Fl Ou it1 m d itH

Side

CHEAT’S SFINCIONE FOCACCIA PIZZA

Serves 6

Takes 15 mins

Cost per serve 61p

100g tomato passata

½ tsp dried oregano

2-pack rosemary & sea salt focaccia

50g tin Tesco Finest Cantabrian anchovy fillets, drained

30g fresh breadcrumbs

20g grated Parmigiano Reggiano

5g fresh basil or fresh oregano (optional)

Drink

LEMON & ROSEMARY SPRITZ

Serves 6

Takes 10 mins plus cooling

Cost per serve 38p

25g caster sugar

3 lemons, zested and juiced

1 fresh rosemary sprig, plus extra to serve

2ltrs soda water

ice

1 Preheat the oven to gas 6, 200°C, fan 180°C. Stir together the passata and oregano.

2 Put the focaccias on a lined baking tray. Spoon over the sauce, spreading thinly right to the edges, then place the anchovies on top.

3 Stir the breadcrumbs into the cheese, scatter over the top, then bake for 10-12 mins until golden. Allow to cool slightly before adding the fresh basil or oregano, if using. Slice to serve.

Each serving contains of the reference intake. See page 7.

Dessert

LEMON & RASPBERRY

RICOTTA TART

Serves 10

Takes 1 hr 10 mins plus cooling

Cost per serve 70p

150g pack raspberries, plus extra to serve

1 tbsp icing sugar, sifted

50g unsalted butter, melted

5 sheets filo pastry

250g tub ricotta

100g mascarpone

175g caster sugar

3 lemons, 2 zested and juiced

2 eggs

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put 100g raspberries in a food processor with the icing sugar and whizz until smooth (or add to a jug and blitz with a stick blender). Push the mix through a sieve, discarding the seeds; set aside.

2 Brush a 23cm futed tin with some of the butter. Lay a sheet of filo in the tin, brush with more butter, then lay another sheet on top, at an angle. Continue with the rest of the pastry, buttering each sheet as you go, leaving the top layer un-buttered. Trim any pastry overhanging the sides.

3 Scrunch up a piece of baking paper and use to line the tart before filling with baking beans (or uncooked rice). Bake for 10 mins, carefully remove the paper and beans, then bake for 5 more mins. Leave to cool. Reduce the oven temperature to gas 3, 170°C, fan 150°C.

4 Meanwhile, whisk together the ricotta, mascarpone, caster sugar, lemon zest and juice, and the eggs with an electric whisk until smooth.

1 Add the sugar and the juice of 2 lemons to a small saucepan. Bring to a simmer, then reduce the heat to low and bubble gently for 6-8 mins until syrupy. Remove from the heat, add the rosemary sprig and leave to infuse and cool completely.

2 Add the remaining lemon juice to a large jug and stir in the syrup. Top up with soda water and ice, stirring well. Garnish with extra rosemary sprigs and the lemon zest to serve. Each serving contains

5 Pour the ricotta mix into the pastry, then use a cocktail stick to ripple through 1 tbsp of the raspberry coulis. Bake for 45 mins or until the pastry is crisp and filling is just set. Leave to cool completely in the tin.

6 While the tart bakes, thinly slice the remaining lemon. Heat a nonstick frying pan over a high heat and dry-fry the lemon slices for 1-2 mins on each side until lightly caramelised and charred.

7 Top the tart with the caramelised lemon slices, then slice and serve with the reserved raspberries and raspberry coulis. Each serving contains

the reference intake. See page 7.

Tesco Finest Mac & Four Cheese 400g, £4.25 (£1.06/100g), offers a mix of rich and creamy mascarpone, pecorino and vintage Cheddar cheese sauce with chifferi pasta, finished with mozzarella, a crisp ciabatta crumb and a sprinkle of fresh parsley.

Viva Italia!

Relaxed evenings await with these Italian-style dinners. Just heat, serve and enjoy

MORE TO TRY

It’s the Chianti and smoked pancetta in the beef ragu that gives Tesco Finest Lasagne Al Forno 400g, £4.25 (£1.06/100g), its deep, rich flavour. Plus, it’s baked in the traditional ‘al forno’ style. Serve with a dressed salad.

For other Tesco Finest effortless mains, look out for Tesco Finest Chicken Primavera Pasta 375g, £4.25 (£1.13/100g), and Tesco Finest Cacio e Pepe with Bucatini Pasta 375g, £4.25 (£1.13/100g) ns look out Finest effort

GET THE SCOOP

A chic summer treat that’s got cool written all over it? Homemade sorbet gets our vote

THE BASICS

CAN I MAKE SORBET WITHOUT AN ICE CREAM MACHINE? Yes! It’s easier with one, but you can still get great results without. Whizzing the mixture in a food processor or blender before freezing helps to add air, which is part of what a machine would do. Freeze in stages: every 2 hours or so, use a fork to break up the ice crystals (at the start, these will mostly be around the edges), and then mix everything together.

WHICH FRUITS WORK BEST? Berries, mango and stone fruits give particularly good results: their higher pectin and fibre contents help thicken the mixture and result in a smoother sorbet. Fruits with higher water content like watermelon – or for which you only use the juice, such as lemon or other citrus – can be trickier to balance, despite lemon being such a classic sorbet favour. Recipes using these will often call for using liquid sweeteners such as corn syrup, glucose, golden syrup or honey to add body –though some of these bring extra favours too.

Go Cook Ice Cream Scoop, £6.50

WHY DOES MY RECIPE ADD…?

ALCOHOL This lowers the base freezing point of a sorbet, improving the texture and making it less likely to freeze solid. Add carefully: it also increases the melting speed, and too much means a sorbet won’t freeze at all. You can miss it out, but the sorbet may need to soften at room temperature before scooping.

SALT A pinch of salt can help balance sweetness and enhance favours. It slightly lowers the freezing point too, making it more scoopable.

EGG WHITE This acts as a stabiliser, preserving sorbet texture for longer, increasing its freezer-life. When churned or blitzed, it helps add air for a creamier texture, though it can dilute the favour too.

Rich&moreish Fruity&refresh i n g Coconuthit

Didyou know?

If your sorbet won’t freeze, melt it, add some more sugar or a little alcohol, then re-freeze. If it’s gummy, add more liquid.

Turn to p40 for the recipes

Go fresh with Peach & White Blossom

Mix andmatchyourflavours

SUGAR SCIENCE

We all know sugar adds sweetness, but in sorbets that’s not its only role. Not enough sugar can result in a sorbet that freezes solid – too much makes it sticky and gummy. For simple, fruit-based recipes, it’s often best to use sugar rather than sugar syrup, as the water in the syrup will dilute the flavour a little. But sugar syrups can introduce other flavours, such as tea or coffee, which can be infused when the syrup is made.

Cover recipe

Tropical sorbet sundae p40

SUNDAE BEST

Mix and match your favourite flavours with these combinations

TROPICAL SORBET SUNDAE

Cut 30g each fresh pineapple and watermelon into 2cm pieces. Add 1 scoop pineapple & mint sorbet to a 300ml glass and scatter with some of the fruit. Top with 1 scoop coconut sorbet, then the remaining fruit. Drizzle over 1 tbsp Tesco Finest alphonso mango and passion fruit coulis and scatter with fresh mint leaves.

CHOCOLATE, COCONUT & CHERRY

SORBET SUNDAE

Cook 400g pitted cherries in a saucepan with 150g caster sugar and a splash of water for 8-10 mins, until starting to break down. Leave to cool completely, then blitz smooth. Layer up scoops of the creamy dark chocolate and coconut sorbets, drizzle with the coulis and top with extra cherries and toasted desiccated coconut, if you like.

PINEAPPLE & MINT SORBET

Serves 6

Takes 10 mins plus freezing

Cost per serve 47p

450g pack frozen pineapple chunks

10 fresh mint leaves, roughly chopped, plus extra to serve (optional)

115g granulated sugar ½ lime, juiced

1 tbsp white rum

1 Put all the ingredients in a food processor with a pinch of salt and blitz until very smooth.

2 Scrape into a shallow, freezer-safe container, cover, and then freeze for 2 hrs.

3 Use a fork to break up any ice crystals, so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat this 2-3 times until the sorbet is fully set. Serve with extra mint leaves, if you like. Each serving contains

COCONUT SORBET

Serves 8

Takes 30 mins plus cooling and freezing

Cost per serve 22p

75g caster sugar

125ml coconut water

400g tin coconut milk

1 tbsp white rum

1 Put the sugar and coconut water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Put in a blender with the coconut milk, rum and a pinch of salt, then blend for 1 min. Pour into a sealable, freezer-safe container and chill for at least 2 hrs until fully cold.

2 Transfer to the freezer and freeze for 2 hrs.

3 Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat 2-3 times until the sorbet is fully set, then freeze for at least 4 hrs.

CREAMY DARK CHOCOLATE

SORBET

Serves 8

Takes 30 mins plus cooling and freezing

Cost per serve 42p

90g caster sugar

2½ tbsp cocoa powder

400g tin coconut milk

100g bar Tesco Finest

75% dark chocolate, fnely chopped

1 tbsp white rum

1 Put the sugar and 125ml water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Whisk in the cocoa powder, then add the coconut milk and a pinch of salt. Bubble for 1 min, then remove from the heat.

2 Add the finely chopped chocolate and rum, then whisk again until smooth. Pour into a blender, blend for 1 min, then pour into a sealable, freezer-safe container and transfer to the fridge for at least 2 hrs until fully cold.

3 Transfer to the freezer and freeze for 2 hrs.

4 Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat twice more until the sorbet is fully set.

SUMMER SHARERS

Make outdoor entertaining easy with these on-trend buys and simple recipes. Are you team sweet or savoury?

The ultimate throw-together dinner for when it’s too hot to cook

Italian charcuterie gets our vote for chic alfresco dining. Pair (1) Tesco Finest

Picky-bits tea 1 3 4 4 2 4

Mortadella with Nocellara Olives 140g, £3 (£2.14/100g), with (2) Tesco Finest Limited Edition Rosemary & Sea Salt Focaccia 200g, £2.25 (£1.13/100g), then make the rosemary roasted almonds (right) for a personal touch. Add (3) Tesco Finest Dinky SunBlush Tomato & Cheddar Pufs 128g, £3.50 (£2.73/100g), and then fnish with the (4) Tesco Finest Trio of Creamy Dips 300g, £4.50 (£1.50/100g) – it’s on trend with whipped feta, labneh and spicy truffle

ROSEMARY & CHILLI ROASTED ALMONDS

Serves 6 as a snack Takes 20 mins Cost per serve 49p

Preheat the oven to gas 6, 200°C, fan 180°C. Toss together 1 tbsp fnely chopped rosemary leaves, ½ tbsp light brown soft sugar and a pinch each of dried crushed chillies and salt. Stir together with 1 tsp butter and ½ tbsp extra-virgin olive oil. Spread 200g almonds on a baking sheet and bake for 8 mins. Remove, toss in the spice mix until the butter has melted and the nuts are evenly coated. Return to the tray and bake for 8 mins. Serve warm or at room temperature. Each serving contains of the reference intake. See page 7.

Dip-in desserts

Cocktails and cake?

Building your perfect sharing platter starts by making sure you’ve got all the flavour bases covered. (1) Tesco Finest 4 Mini Summer Afternoon Cakes, £3 (75p/each), include Lemon Drizzle and Strawberries & Clotted Cream options. Contrast those with (2) Tesco Finest Apricot & Almond

Tick! Cream tea just got a whole lot cooler 1 2 3

Tarts 144g, £3.50 (£2.43/100g), and (3) Tesco Finest Macarons 110g, £4.50 (£4.09/100g), in flavours such as Passion Fruit, Raspberry and Lemon. Serve with a homemade salted chocolate dipping sauce (below), then all that’s left is to pour a glass of (4) Spritzi Blood Orange Aperitivo 75cl, £5 – no mixing required!

4

BERRIES WITH QUICK SALTED CHOCOLATE DIPPING SAUCE

Serves 6 as part of a spread Takes 15 mins

Cost per serve £1.22

Melt 200g dark chocolate with 20g butter in the microwave for approx. 1 min, stirring every 20 secs, until the chocolate is smooth and velvety. Leave to

stand for a few mins to thicken, then stir in a small pinch of sea salt. Pour the melted chocolate into a bowl, top with a sprinkle of sea salt flakes and serve with 600g mixed berries (threaded onto skewers, if you like) to dip. Each serving contains

DRINKS

Squeeze the best out of summer with sips that bring the sunshine

DRINKS, RECIPES & IDEAS

FRUITY FIZZY FLOAT

Put a scoop of mango sorbet into a chilled coupe glass, then slowly pour prosecco around the sorbet and garnish with mint

For a no-booze spin, replace the prosecco with Tesco Finest Sparkling Mango & Passion Fruit Pressé

THE HOT LIST

What drink says ‘summer’ to you? With this selection you’ll be ready, come rain or shine

ALCOHOL FREE

Box fresh

Boxed wine is having a moment. Not only does it combine convenience and quality, so it’s easy to enjoy a glass without opening and wasting a bottle, it also lasts up to six weeks! Keep this dry, fruity rosé in the fridge – ideal for summer drinking. Tesco Italian Blush* 2.25ltr, £15 (£6.67/ltr) 1.5 units and 86kcal/125ml serve (69kcal/100ml)

PICNIC PERFECT

The cider A crisp, juicy drink that puts an unusual twist on traditional cider thanks to its natural raspberry and blackberry flavours. Sure to surprise and delight. Brothers Un-Berrylievable Cider 500ml, £1.75 (£3.50/ltr). 1.7 units and 185kcal/500ml serve (37kcal/100ml)

The cocktail The glorious sunset hues of this can will make it a talking point at any summer gathering, while passion fruit vodka mixed with fizzy lemonade mean it’s a cocktail to savour. Cîroc Tropical Passion 250ml, £2.90 (£11.60/ ltr). 0.13 units and 165kcal/250ml serve (66kcal/100ml)

The alcohol-free

This combo of 0.0% Gordon’s Pink with lemonade will go down a storm with cocktail lovers. Crisp with sweet raspberry and strawberry, and a tang of redcurrant. Gordon’s 0.0% Pink & Lemonade 4 x 250ml, £5.50 (£5.50/ ltr). 0 units (ABV 0%) and 8kcal/250ml serve (3kcal/100ml)

HOTTING UP

SMOOTH RIDE

Whether sparkling on the rocks or shining in tonic water, this organic Italian gin is a real conversation starter, combining sage and lemon in a fuel/oil-inspired can. Engine Italian Organic Gin 70cl, £33.50 (£47.86/ ltr) 1.1 units and 58kcal/25ml serve (232kcal/100ml)

COFFEE BREAK

Try a Vietnamese coffee – like 48m TikTokers – by pouring black coffee over ice, topped with sweetened condensed milk.

CHILL OUT

Chilled red wine can be hot stuff when it’s made from thinnerskinned grapes. Pop a bottle of Tesco Finest Central Otago Pinot Noir, £14; 1.7 units and 98kcal/125ml serve (78kcal/100ml), in the fridge for later.

THE BALMY-EVENING FIZZ

Served as an aperitif or savoured with food, this elegant rosé Champagne is truly versatile, with fresh, zesty flavours of red fruits and citrus. The toast of summer. Lanson Le Rosé Création 67 Brut Champagne, £47. 1.6 units and 90kcal/125ml serve (72kcal/100ml)

A real corker

Low- and no-alcohol wines are still big news as people look to moderate their consumption. Tesco Alcohol Free Sparkling White Wine, £3.25; 0 units (ABV <0.5%) and 33kcal/125ml serve (26kcal/100ml), will help you enjoy summer celebrations without the booze. We’ll drink to that.

Have fun with fizz by flavouring with juice, cordial or fruit

ALCOHOL FREE

QUALITY DRINKS, SIZZLING SUMMER VALUE

At Tesco, not only can you be sure that great value is celebrated, but also that quality is guaranteed. Make this summer memorable – whether you’re hosting a barbecue feast, an alfresco dinner or a spontaneous picnic. Look out for offers in store and online that will make your money go further.

GIVE ME MORE!

Download the Tesco Grocery & Clubcard app to view the latest ofers and access your Clubcard vouchers and coupons all in one place.

The big chill

Put these cocktails on ice to get the party started

TRENDING: #ICETOK

#Icetok is clocking up the numbers on TikTok as users come up with creative ways to flavour frozen water. From quirky shapes to unusual textures and fillings, the latest in cool is getting your freezer ready for ice-cold drinks. Tap into the trend with our ideas and recipes.

FROZEN AMARETTO BATIDA

Serves 4 Takes 10 mins 0.5 units and 144kcal per drink (72kcal/100ml)

Using a blender suitable for crushing ice, blend 100ml Disaronno Velvet Liqueur, 100ml coconut water and 200g ice cubes to a slushy consistency; divide between 4 tumblers. Put in the freezer. Rinse the blender, then blend 150ml pineapple juice, 50ml sweetened condensed milk and 200g ice cubes. Spoon into the glasses without disturbing the coconut layer. Garnish with a pineapple leaf, wedge of pineapple and coconut slices. Each serving contains

604kJ 144kcal 5g3g18g0.4g 7% 16% 19% 6% Energy Fat

7%

of the reference intake. See page 7.

Carbohydrate 18g Protein 2g Fibre <1g

Disaronno Velvet Liqueur

500ml, £17.50 (£35/ltr), is an irresistibly creamy spin on the classic liqueur, with sweet and subtle almond flavours. Icewhite in colour, it’s a silky serve that makes for seriously easy drinking.

S picingthings up

FREEZER PLEASERS DRINKS GUIDE

THROW SOME SHAPES

Unusually shaped ice cubes, from spheres to hearts or flowers, make for a real conversation starter.

ALL THE FEELS

Why not give textured ice a try? Use a ribbed mould; crush ice in an ice-suitable blender; or create ‘soft’ ice by freezing sparkling water and muddling until chewable (yes, really!).

FILLING STATION

You can use your ice cube tray to freeze everything from coffee to liqueur, even yogurt. How about adding edible glitter for sparkle?

SPICY MARTINI

Serves 4 Takes 5 mins plus freezing 1.2 units and 89kcal per drink (74kcal/100ml)

Put 8 green olives into an empty ice cube tray and fill with water. Freeze until solid. Mix plain ice, 100ml Smirnoff Spicy Tamarind and 100ml Dry Vermouth with 200ml cold water and pour into a lidded container in the freezer for 1-1½ hrs until chilled but not frozen. When ready, take 4 cocktail glasses, add 2 olive ice cubes plus a few plain cubes and pour over the chilled Martini. Each serving contains of the reference intake. See page 7.

Flavoured spirit Smirnoff Spicy Tamarind 70cl, £18.50 (£26.43/ltr), is a Mexican-inspired fusion of unexpected and distinct flavours combined with the smooth taste of Smirnoff vodka.

LIME MARGARITA

Serves 5 Takes 10 mins plus freezing 1.7 units and 144kcal per drink (111kcal/100ml)

Slice 1 lime in half, then cut each half into very thin slices. Curl 2-3 slices into a section of an ice cube tray, overlapping in a spiral formation to create a rose. Repeat to make 5 roses. Pour in water, then freeze until solid. Mix 2 heaped tsp flaky sea salt with the finely grated zest of another lime. Cut the lime into wedges to rub around the rims of 5 tumblers. Dip into the salt mixture. Fill the glasses with ice and pour 150ml Altos Classic Lime Margarita into each. Garnish with an ice rose.

Each serving contains

of the reference intake. See page 7. Carbohydrate

Cut out the bartender with Altos Classic Lime Margarita

75cl, £15 (£20/ltr), a readymade cocktail mixed with award-winning Mexican agave tequila. Smooth, sweet, citrussy and ready to drink.

Sunshine in a bottle

Three summery ways with a single bottle

Gin is one of the most versatile drinks for summer gatherings. Infused with rose and cucumber essence, Hendrick’s Gin is characterised by its smooth, crisp and balanced flavours, making it our go-to. Why not repurpose the covetable black bottle into a soap dispenser or candle holder. Hendrick’s Original Gin 70cl, £32 (£45.71/ltr). 1 unit and 62kcal/ 25ml serve (248kcal/100ml)

1 THE SPIN ON A SPRITZ

Give a traditional spritz a modern spin with Hendrick’s Gin, sparkling wine and soda water. Serve Spanish-style over ice in an oversized goblet or wine glass, with skewered cucumber ribbons and fresh mint.

2 THE ELEVATED G&T

It’s G&T, but not as you know it. Muddle raspberries and basil at the bottom of a highball. Over ice, pour in Hendrick’s Gin and premium tonic water. Stir and garnish with frozen raspberries.

3 THE SUGAR SYRUP

Whether in a summery cocktail or on griddled pineapple, a lime and mint sugar syrup is the ultimate secret ingredient. Simply incorporate Hendrick’s Gin in a homemade sugar syrup, along with fresh lime juice and chopped mint.

Wine o’clock

Turn wine time into aperitivo hour with paired snacks

The zesty white

Characterised by aromas of apricot and honeysuckle with flavours of grapefruit and mandarin, this Albariño is the perfect match for summery salads and seafood. Tesco Finest Viñas Del Rey Albariño, £11. 1.6 units and 90kcal/125ml serve (72kcal/100ml)

The rich white

Waxed lemon, pear and gentle orange blossom sing in this bright Fiano from Italy that’s fresh and balanced with a long, crisp, citrussy finish. Brilliant with barbecued prawns or chicken. Remastered Fiano, £8. 1.6 units and 93kcal/ 125ml serve (74kcal/100ml)

The

elegant rosé

Light and drinkable, this powdery-pink blush from Italy is packed with vibrant layers of citrus over floral and mineral notes. Team with light pasta dishes.

Cupiolo Pinot Grigio Blush, £10.75. 1.4 units and 85kcal/125ml serve (68kcal/100ml)

Try with… …a piledhigh platter of antipasti, like meats, cheeses and nibbles.

MEET THE MAKER

‘Cupiolo’s grapes are crushed and refrigerated at 10°c for 6 to 8 hours, infusing the wine with a pink hue

‘

The light red

This typically light Pinot Noir bursts with juicy, dark-fruit flavours and aromas of cherries and berries. Expect subtle spices and a smooth finish. Try with chargrilled lamb or steak. Tesco Finest Marlborough Pinot Noir, £10. 1.6 units and 94kcal/125ml serve (75kcal/100ml)

Helen McCarthy, global winemaking director, Accolade Wines

Keep your cool

Cheers to a summer of fun with chilled beer and snacks to keep you going

With fewer than 100kcal per can, and low in alcohol at 2.8%, this super session IPA is hugely drinkable and seriously fruity, featuring tropical pineapple, mango and peach flavours. Beavertown Satellite Super Session 2.8% IPA 4 x 330ml, £7 (£5.30/ltr). 0.9 units and 86kcal/330ml serve (26kcal/100ml)

The Dorset born-and-bred Badger Brewery has really knocked it out of the park with this sessionable pale ale teeming with bold citrus and tropical fruit notes. Outland Hazy IPA 440ml, £2.85 (£6.48/ltr). 1.8 units and 141kcal/440ml serve (32kcal/100ml)

Beavertown Satellite Super Session 2.8% IPA

Try with... …salty, crunchy snacks like crisps, nuts, olives, pickles and pretzels.

Outland Hazy IPA

Mastersof Prosecco

Everyone’s invited

Play

PEACH & ROSEMARY COOLER

Serves 4 Takes 10 mins 0 units and 103kcal per drink (44kcal/100ml)

Tip a 400g tin peaches, juice and all, into a blender and add the juice of 1 lemon. Blitz until smooth, then push through a fine sieve to ensure it’s even smoother. Discard any pulp or coarse fibres left in the sieve, and pour the purée into a large jug. Fill this with ice cubes and stir, then top with 300ml sparkling water and 50ml elderflower cordial. Add 3 sprigs rosemary and 1 fresh peach, sliced, if you like. Stir gently to combine, without knocking out too much of the fizziness. Serve in ice-filled tumblers. Each serving

Fun with rum

Take your tastebuds on a sunshine-filled adventure with this summer’s hottest sip

Top shelf

Made in Cornwall, our favourite white rum features summery hints of fragrant vanilla and tropical fruits. Pour over ice with cola and a wedge of lime or try it in a Passion Fruit Mojito – scan the QR code below for the recipe.

Dead Man’s Fingers White Rum 70cl, £21.50 (£30.71/ltr). 1 unit and 104kcal/25ml serve (416kcal/100ml)

TRY SOMETHING NEW

FLOAT

Pour gold rum and cola over ice, then top with a dollop of ice cream for a grown-up take on the childhood favourite.

SHOT

It’s not just tequila that can be enjoyed as a shot. Simply pour into a shot glass and sip (don’t slam) to savour the flavour.

LOLLY

Mix dark rum, fiery ginger beer and a good squeeze of lime into moulds, then freeze for a boozy take on a lolly.

WHAT’S YOUR TYPE?

FLAVOURED

From coffee to fruit to chocolate, these rums use natural flavours to create distinctive and delicious taste profiles. Coconut will transport you to sunnier climes.

SPICED

Using ingredients such as cinnamon, ginger and nutmeg, spiced rums serve up more savoury flavours. This one is sweet but subtly spiced for a warming drink, whatever the season.

GIVE ME MORE!

Scan the QR code tofindtherecipe foraPassionFruit Mojito–suretoget youintothe holidayspirit.

GOLDEN HOUR

See out the day with sundowners that use a luxurious spirit as the star ingredient

Set up a DIY spritz station with spirits, mixers, garnishes, glasses and lots of ice for guests to help themselves and save you a job! notWhytry?

Cold

Fashioned p60

Cherry Sour p60

Apple & Edlerflower

Gin Fizz p60

Sunshine Spritz p60

DRINKS GUIDE

CHERRY SOUR

Serves 2 Takes 10 mins 1.4 units and 206kcal per drink (133kcal/100ml)

Put 100ml Disaronno Originale, 50-60ml lemon juice, 1 egg white and 2 tbsp black cherry jam into a cocktail shaker with a handful of ice cubes and shake well until the outside of the shaker feels very cold. Strain into a jug and discard the ice. Return the cocktail to the shaker, reseal and shake hard to froth up the egg white. Fine-strain the drink into 2 ice-filled tumblers and, for a finishing touch, garnish each drink with a fresh cherry or two. Each serving contains

of the reference intake. See page 7. Carbohydrate 29g Protein 3g Fibre <1g

Italian liqueur Disaronno Originale 50cl, £17.25 (£34.50/ltr), is iconic for good reason, with its distinctive amber colour, rich aromas and delicious almond flavour. Lipsmackingly good.

COLD FASHIONED

Serves 4 Takes 10 mins plus steeping 1.8 units and 123kcal per drink (112kcal/100ml)

Start by making a cold brew concentrate by combining 20g coarsely ground coffee with 200ml water in a glass or jug. Cover and leave at room temperature to steep overnight. Strain through a coffee filter paper and store in the fridge for up to 2 days. To make the cocktail, put 150ml Tesco Special Reserve Scotch Whisky, 50ml cold brew concentrate and 50ml Tia Maria Cold Brew Coffee Liqueur into a large jug with 50ml water and a handful of ice. Stir until the outside of the jug feels cold to the touch, then strain into 4 tumblers with fresh ice. Garnish each with a wedge of orange or a coffee bean. Each serving contains

of the reference intake. See page 7.

Carbohydrate 6g Protein <1g Fibre <1g

A combination of 100% arabica coffee beans and premium vanilla, Tia Maria Cold Brew Coffee Liqueur 70cl, £16 (£22.86/ltr), serves up soft, round flavours with a hint of Jamaican rum.

SUNSHINE SPRITZ

Serves 4 Takes 5 mins plus chilling 2 units and 138kcal per drink (78kcal/100ml)

Make sure that both 200ml blood orange soda and 350ml Tesco Finest 1531 Blanquette de Limoux are well chilled and, if you have space in the fridge, chill 4 large wine glasses or balloon glasses too. When ready to serve, fill the chilled glasses with ice cubes, then pour 25ml Tesco VS Cognac into each glass, followed by 50ml blood orange soda. Divide the Blanquette between the glasses and give each one a gentle swirl to combine. Garnish each glass with a twist of lemon zest

Each serving contains

of the reference intake. See page 7. Carbohydrate 7g Protein <1g Fibre 0g

The subtle vanilla, almond and candied orange notes in Tesco VS Cognac 70cl, £22 (£31.43/ltr), make this blend of Cognac from four different crus (regions) distinctive and complex.

APPLE & ELDERFLOWER GIN FIZZ

Serves 4 Takes 5 mins plus chilling 2.2 units and 153kcal per drink (96kcal/100ml)

Chill 4 Champagne flutes, then pour 25ml Caorunn Gin and 25ml Tesco Finest Apple and Elderfower Pressé into each glass, and slowly divide 400ml sparkling wine (either Champagne or prosecco) between them. Garnish each flute with a sliver of red apple

Each serving contains

of the reference intake. See page 7.

Caorunn (pronounced ‘ka-roon’) Original Gin 70cl, £29.50 (£42.14/ltr), is a small-batch gin from the Scottish Highlands made with traditional and handpicked botanicals. It’s infused in the world’s only working copper berry chamber, which creates a clean, crisp, full-bodied flavour.

Shaken & stirred

Heading to a friend’s barbecue? Take a ready-to-drink tipple to ensure you’re always welcome back

Pick me up

Keep things classic with this G&T, which brings together London

Dry gin with sparkling low-calorie tonic water. Selected by in-house spirit experts. Tesco London Dry Gin & Reduced Calorie Tonic 4 x 250ml, £3.75 (£3.75/ltr).

1.3 units and 69kcal/250ml serve (28kcal/100ml)

GARNISH IDEA... Pour into a highball glass with a wedge of lime

Can-do attitude

Light on booze, this G&T means you can enjoy classic gin botanicals, such as juniper berry, angelica and citrus peel, while moderating your alcohol consumption. We love the smart can too. Tesco Low Alcohol Reduced Calorie G&T 4 x 250ml, £4 (£4/ltr). 0.1 units (ABV <0.5%) and 12kcal/250ml serve (5kcal/100ml)

GARNISH IDEA... Enjoy in a goblet over ice with pink peppercorns

Think pink

This sweet and tangy Cosmopolitan with tart cranberry, citrus and orange blossom notes is already beautifully mixed in this bright-pink bottle. Enjoy the perfect balance of flavours in every sip. Cîroc Cosmopolitan Cocktail 50cl, £15 (£30/ltr). 0.4 units and 133kcal/100ml serve

GARNISH IDEA... Serve in a coupe glass with a lemon twist on a stick

Tea party

Teatails are the latest trend, combining tea and cocktails in a single drink

The classic afternoon tea is getting a trendy upgrade, with social media creators on TikTok using tea as the base for a range of cocktails and mocktails. Serve up your own with our suggestions – or give our Gin & Lemon Iced Green Tea (right) a whirl by scanning the QR code below.

EARL GREY

Black tea and bergamot combine to create Earl Grey tea, beloved for its sweet, floral, sour and bitter flavours. Light and fresh, why not infuse with gin as the base for a different take on a traditional Martini?

MINT TEA

This herbal tea is famously fresh, and just as delicious in the summer with ice as it is drunk hot for a winter warmer. It pairs well with heavy spirits like whisky and bourbon in cocktails such as juleps and toddies.

BLACK TEA

Generally noticeably stronger than other teas, black tea can stand up to creamy or sweet cocktails, making for bold and rich combinations. Try it in a smoky drink like an Old Fashioned or a refreshing alcoholfree lemon iced tea.

GIVE ME MORE!

Scan here for this Gin & lemon iced green tea recipe on Tesco Real Food.

A CHANCE TO WIN A WIN

A £5,000 HOLIDAY VOUCHER A HOLIDAY VOUCHER + ONE OF 100S OF OTHER PRIZES! +

Scan to Enter

PURCHASE SHLOER ZERO TO ENTER! Terms and Conditions UK incl NI, IoM & CI, 18+ only. Purchase of Shloer Zero (750ml bottle/4-pack 250ml cans in cardboard wrap) & internet access req. Opens 01.06.24. Closes 31.10.24. Prizes available to be won via prize draw: 1 x £5,000 On The Beach voucher, 3 x £1,000 On The Beach vouchers & 100 x £50 On The Beach vouchers. Prizes available to be won via instant win (IW): 1,500 x £25 merch pack & 15,000 x £3 coupon. All IW prizes are available but may not all be won. Chances of winning in the IW promotion are 1 in 16. Images of prizes may differ from prizes awarded. Each entry must be made with a unique reference number (URN). URNs are found inside promotional packs or on peelable stickers. URNs may only be used once. Retain original promotional pack/bottle featuring URN as this will be required to claim your prize. 1 entry per person/mobile number/email address per day. Max 8 entries in total. Max 1 prize draw prize per person & max 1 IW prize per person. To enter & for full T&Cs visit winwithshloer.co.uk. Promoter: SHS Drinks Ltd GL3 4FE.

HELLO SUNSHINE

British-Bangladeshi food writer Dina Begum takes us on a taste tour with some of her favourite summer recipes

East truly meets west in Dina’s kitchen. The cookbook author was born in Bangladesh but raised in the cultural melting pot of London’s East End, where her love of food was inspired by watching her mother and grandmother cook. Enjoy her fresh take on South Asian flavours in this collection of recipes for outdoor dining.

DINA BEGUM (@dinas foodstory)

Malai saffron chicken skewers p68

‘ Ô

Chicken skewers are a must-have during our family barbecues, and this recipe is a firm favourite. The hero ingredient is saffron, which adds a delicate perfume to the meat and will have your guests reaching for more

MALAI SAFFRON CHICKEN SKEWERS

Serves 4 cooked skewers only

Takes 30 mins plus at least 4 hrs marinating

Cost per serve £2.75

950g pack chicken breast fillets, cut into 2.5cm pieces

garlic naan, to serve (optional)

For the marinade generous pinch of saffron

1 tbsp milk, warmed

200g Greek-style yogurt

2 tbsp garlic & ginger paste

½ tsp each garam masala and ground cumin

1 tsp Kashmiri chilli flakes

¼ tsp ground turmeric

2 tbsp olive oil

For the green chutney

50g fresh coriander

2 green chillies

1 tbsp lemon juice

2 tbsp Greek-style yogurt

1 For the marinade, put the saffron in a bowl and add the warm milk. Set aside to steep for 10 mins. Transfer to a bowl with the other marinade ingredients, plus 1 tsp salt and ½ tsp ground black pepper. Add the chicken and mix well to coat. Cover and transfer to the fridge to marinate for at least 4 hrs, or for up to 24 hrs.

2 Preheat the grill to high, or prepare a barbecue. Take 8 skewers (if wooden, soak in water for 10 mins before using), and thread the chicken between them.

3 To make the chutney, blitz the coriander, chillies, lemon juice and a pinch of salt in a blender until smooth. Transfer to a bowl and mix through the yogurt. Keep chilled until needed.

4 Grill or barbecue the skewers for 4-5 mins each side until cooked through and lightly charred. Serve with the green chutney and warmed garlic naan, if you like.

Each serving contains

of the reference intake. See page 7.

COCONUT FISH CURRY

Serves 4

Takes 30 mins

Cost per serve £1.52

1 onion, roughly chopped

3 garlic cloves, peeled

2 tbsp olive oil

½ tsp turmeric

2 tsp mild chilli powder

2 tsp ground coriander

400ml tin reduced-fat coconut milk

360g pack frozen cod fillets, defrosted and cut into large bite-sized pieces

2 green chillies, split lengthways

15g fresh coriander, chopped

steamed basmati rice and lime wedges, to serve (optional)

1 Blend the onion and garlic cloves in a food processor with 1 tbsp water until smooth.

2 Heat the oil in a lidded saucepan over a medium heat, add the onion paste and ¾ tsp salt and fry for 3-4 mins until golden. Add 4 tbsp water. Once it’s evaporated and the oil has risen to the surface, add the ground spices. Cook, stirring, for 1 min.

3 Stir in the coconut milk and bring to a gentle simmer. Reduce the heat to low and cook for 2 mins. Stir in the fish, cover and cook for 8 mins, or until cooked through.

4 Add the chillies and cook for a further 2 mins, making sure not to stir, as this will break up the fish. Add the coriander and remove from the heat. Serve with steamed rice and lime wedges for squeezing over, if you like.

Each serving contains

Easily doubledfor acrowd

This easy Bangladeshi-style fish curry delivers maximum flavour for minimum effort ‘ T

rt

Coconut fish curry

Perfect for picnics

‘

‘ These samosa puffs make a delicious addition to a picnic. They’re based on the flavours of traditional Bangladeshi vegetable samosas – but easier to make!

Yournewsummerpud

‘

Add an Eastern twist to your summer puddings repertoire. Mango purée is layered with custard, jelly and whipped cream - made extra-special with cardamom

‘

Mango & cardamom

trifle pots p72

VEGETABLE SAMOSA PUFFS

Makes 6

Takes 45 mins plus cooling

Cost per serve 49p

COOK’S TIP The samosas can be frozen for up to 2 months. If you plan to freeze them after cooking, undercook the samosas by a couple of minutes so they can be warmed in the oven until golden.

275g baking potatoes, peeled and chopped into large cubes

2 tbsp olive oil

½ tsp cumin seeds

1 green chilli, chopped

3 spring onions, chopped

¼ tsp ground turmeric

½ tsp ground cumin

120g frozen classic mixed vegetables

30g fresh coriander, chopped

320g pack ready-rolled puffpastry

plainfour,fordusting

1 egg, beaten

1 tsp nigella seeds

mango chutney, to serve (optional)

1 Boil the potatoes for 10 mins or until soft and can be easily pierced with a fork. Drain, transfer to a mixing bowl and mash well. Set aside.

2 Heat the oil in a frying pan over a medium heat. Add the cumin seeds, chilli, spring onions, ½ tsp salt and the ground spices. Cook for 1 min, then add the frozen vegetables. Cook for 2 mins until thawed. Turn off the heat and stir through the coriander. Add the vegetable mixture to the mashed potatoes and mix well. Leave to cool for 10-15 mins.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry onto a lightly floured surface and divide into 6 equal pieces. Spoon 2 tbsp potato mixture to cover a diagonal half of each pastry piece. Carefully fold over the pastry, stretching gently over the mixture to make triangles. Use a fork to seal the edges, then cut a few slits on top.

4 Brush the pastries with the egg and sprinkle over the nigella seeds. Transfer to a lined baking sheet and bake for 12-15 mins until golden and cooked. Serve with mango chutney for dipping, if you like

Each samosa

MANGO & CARDAMOM TRIFLE POTS

Serves 4

Takes 20 mins plus cooling and setting Cost per serve £1.01

GET AHEAD Prepare the trifles a day ahead and keep chilled in the fridge, or prepare just the jelly and mango purée and keep chilled to give you a head start.

57g sachet raspberry jelly crystals

1 large mango, peeled and destoned (you need 350g fresh mangofesh)

3 cardamom pods, seeds fnelyground

200ml whipping cream

300g custard

1 Prepare the jelly to pack instructions, but reduce the amount of water by 75ml for a firmer set. Once set, use a sharp knife to cut into 2cm cubes.

2 Put 200g mango into a blender and blitz until you have a smooth purée. Transfer to a bowl. Chop the remaining 150g mango into very small pieces.

3 Put the ground cardamom seeds and cream in a bowl and whip to soft peaks.

4 To assemble the trifles, divide half the custard among 4 glasses or bowls. Top each with 2 tbsp jelly cubes. Add 2 tbsp cardamom cream, then divide the puréed mango between each glass. Repeat with the remaining custard, jelly and cream, then top with the fresh mango pieces. Serve chilled.

Each serving contains

LET’S GO OUTSIDE

Keep these barbecue favourites and super snacks on standby for easy summer hosting

Turn to p5 for a coupon worth

£1.05 off

CITRUS BURST

For a great refreshment, Mockingbird Raw Press Juices 750ml, £4.20 (56p/100ml), are packed with 100% of your daily vitamins and prebiotics* Enjoy three new flavours, including Raw Shield, which is a zingy blend of mandarin, lemon balm, carrot and ginger.

CROWD PLEASER

Pick up a sharing bag of Popworks Sweet & Salty 85g, £2.25 (£2.65/100g). These crunchy corn snacks are popped, never fried, and make a great addition to any picnic or barbecue spread. They’re also vegan and gluten-free.

SUMMER BANGER

Who doesn’t love a hot dog? Herta Pork Frankfurters 350g 10-pack, £2.55 (73p/100g), have a wonderful smoky flavour. Griddle and serve in buns with onions, ketchup and mustard for a classic family favourite.

DRESS TO IMPRESS

Bring salads to life with a generous drizzle of Mary Berry’s Honey & Apple Cider Vinaigrette 235ml, £3.45 (£1.47/100ml). This new dressing has a fresh, tangy taste and works brilliantly on a goat’s cheese and walnut salad.

PLANT-BASED PICK

Going meat-free? planted.chicken Tikka Skewers 200g, £4 (£2/100g), are prepped in a marinade infused with cinnamon, cumin and curry leaf – all you have to do is grill! Ready in 5 minutes, the plant-based skewers are high in protein and made with no additives.

BUN TIMES

Don’t forget the bread! Select top-quality rolls to complete your barbecue table. Hovis Premium Hot Dog Rolls 4-pack, £1.60 (40p each), are baked to perfection and oh-so-soft –everyone will love them! Check out the Hovis burger buns too.

KEEP IT CHILL

From budget-friendly, crowdpleasing recipes to ideas to help you slow down and enjoy your summer, we’ve got tips and tricks to help you make the most of the holidays

1

Take the heat out of hosting

PLAN YOUR MENU

Having a ‘potluck party’, where every guest brings a dish, spreads the cost (and a little responsibility) between you all, while sharing boards can be more affordable.

STRETCH PRICEY INGREDIENTS OUT

Rather than making meat or fish the star of the show, incorporate them into hearty salads, use to top tacos, or stir into pastas.

GO BIG ON SIDES

Paprika-roasted sweet potato chips, chilli-butter corn on the cob or cold pasta with pepper, olive oil and Parmesan all go far.

CONSIDER USING THE SLOW-COOKER

‘Tuck in’ mains, like a curry, pulled pork or paella, work well and mean you won’t be tied to the stove. Find slow-cooker recipes at tes.co/slow-cooker.

MAKE DRINKS BEFORE GUESTS ARRIVE

Prep ahead so you can enjoy more time with your loved

ones. Choose simpler pitchers or spritzers over more complicated cocktails for ease (and to save your arms from shaking all night!).

FORGOTTEN ANYTHING?

If you’re missing something, swap a last-minute trip to the shop with a Tesco Whoosh delivery and get essentials delivered to you from as little as 20 minutes*

Cortisol (‘the stress hormone’) levels rise when the weather’s hot**. Avoid the sun at its peak, keep hydrated and freeze water bottles to roll over joints.

2GET (MILDLY) ORGANISED

Keep room in your schedule for flexibility, but booking tickets or events in advance can help you spread the cost and they might be cheaper. Knowing when you’ll be in and out of the house will help you plan your meals and snacks too.

3

PLAN DAY TRIP TREATS

If you’re entertaining family over summer, big days out can have a hefty price tag. Here’s where your Clubcard comes in. You’ll get 2x the value of your vouchers if you exchange them with Reward Partners. With over 100 to choose from, you can enjoy days out at theme parks, castles, zoos, or a meal out. Budget for day trips and try to stick to your plans.

4

THINK FREE-ISH

Get on board with the summer of sport and host a sports day in the park – bring a picnic to graze on throughout the afternoon. For one-on-one time, give your dining table a restaurant-style set-up with candles and napkins. For sleepovers, create a cinema at home for a movie night with plenty of popcorn.

5

DELIVER RIGHT TO YOUR DOOR

Holidaying in the UK? Book a Tesco food delivery straight to your accommodation to help you stay on budget. This will save space in your car and also mean fewer trips to the shop when you’re away.

6

Snack savvy

When we’re busy, it’s easy to have grab-and-go snacks, but these can be pricey and unhealthy. Prepping ahead or having easy-to-assemble options can help you eat well on-the-go. Try these…

Ice cream alternative Blitz frozen ripe bananas with a little water for a healthier soft serve.

Hidden veg muffins

Make a batch of healthier muffins by blending in veg. Try courgette with lemon, butternut squash with apple compote, or celeriac with walnut. Use wholemeal flour for extra fibre too.

Veggie crisps

Scrunch kale in a little olive oil, drizzle with lemon and a pinch of salt, then roast on high for 10 minutes for a healthier swap for crisps.

Sweet nachos

Layer apple slices, drizzle with peanut butter and sprinkle over raisins, nuts, chocolate chips or shredded coconut for a fun snack.

DIY trail mix

Mix plain popcorn, toasted pumpkin seeds, dark chocolate chips, almonds and raisins for a moreish, slightly sweet mix. Store in an airtight container – and try not to eat it all in one go!

Switch off your oven

If your passion for cooking wanes in the heat, these low- and no-cook ideas will help you get tea on the table without breaking a sweat. They could save on your energy bills too.

Make more of the microwave

Brown rice takes around 10 minutes in a microwave versus 25 minutes on the hob. Jacket potatoes take around 10 minutes rather than an hour, and you can even make bread (find a recipe at tes.co/microwavebread)! Fancy something sweet? You could have a mug cake in minutes.

Bring in tinned

Add tinned beans and pulses to bulk out fresh salads, or blitz into veggie burgers to cook in the air-fryer. Find a recipe at tes.co/bean-feta-burgers.

Oodles of noodles

Some varieties call only for soaking in freshly boiled water. Try rice noodles tossed with cooked chicken and avocado for a speedy lunch.

CHICKPEA TABBOULEH

All you need is a microwave and a few ingredients to make this quick summer salad in under 20 mins. It’ll keep in an airtight container in the fridge for up to 3 days.

Serves 4

Takes 20 mins

Cost per serve £1.82

EASY SWAP To make this dairy-free and vegan, simply omit the feta.

400g pack frozen Tesco Finest giant couscous in Mediterraneaninspired dressing

400g tin chickpeas, drained and rinsed

1 lemon, zested and juiced

2 tbsp extra-virgin olive oil

1½ tsp ground cumin

300g pack cherry tomatoes, quartered 1 medium cucumber, deseeded, sliced into half moons

4 spring onions, thinly sliced

15g fresh mint, leaves picked and roughly chopped

30g pack fresh flat-leaf parsley, roughly chopped

100g feta cheese, crumbled

1 Microwave the couscous to pack instructions. Set aside to cool slightly.

2 Mix together the chickpeas, lemon zest and juice, oil, cumin and a generous grind of black pepper until well combined. Using a large metal spoon, fold in the couscous, cherry tomatoes, cucumber, spring onions, mint and parsley. Sprinkle over the feta to serve.

Each serving contains

of the reference intake. See page 7. Carbohydrate 32g Protein 13g Fibre 9g 2 of your 5-a-day; source of protein; source of fibre; source of manganese

Scan this QR code to fnd more lowenergy recipe ideas to try, on Tesco Real Food. GIVE ME MORE!

8

GO GREEN & SAVE CASH

Read our food waste myth-buster

Most food waste comes from supermarkets and restaurants

FALSE A huge 60% of food wasted in the UK is from households*! It’s so important we do our bit, like making sure we only buy the grab-and-go food or picky bits we need over summer.

‘Best before’ dates are less important than ‘Use by’ dates

TRUE Always listen to ‘Use by’ dates, but use your common sense with ‘Best before’ dates.

You can’t make events like picnics greener

FALSE Plan your hamper with others to avoid doubling up on food. Use reusable containers for leftovers – and put them in the fridge as soon as you can. Tesco sells a range of melamine plates and cups you can use again and again, and you can bring cutlery from home.

6.4 MILLION TONNES of food and drink waste comes from UK households*

Be a food waste warrior

Make summer staples go further with these tips...

Salad leaves such as rocket, spinach and lettuce, and kale, can be blended with cooked onions, potatoes and stock for a soup. Or, blitz with garlic, Parmesan and nuts to make a pesto.

Fresh berries can be scattered over cereal, stirred into cake batter, sprinkled over salads with goat’s cheese or feta, or saved for later by flash-freezing on a baking sheet before putting in a freezer bag.

Coleslaw can be layered into fish finger sandwiches or tacos for extra crunch, added to chicken salads, or spooned onto hot dogs.

Bread has many uses. Tear and serve stale baguettes with tomatoes and cucumber for a speedy panzanella, or bake into croutons. Spread hot dog buns with garlic butter and add cheese, then bake for garlic bread.

For more tips to make your food waste shine, head to p116

ODDS & ENDS QUICK PICKLED VEG

Don’t let summer veg go to waste – this quick pickle is ideal for using up leftovers. Use in salads, serve with houmous and pitta bread, or simply enjoy straight from the jar.

Makes 1 x 500ml jar (320g)

Takes 15 mins plus 1 hr pickling

Cost per serve 28p

2 medium carrots, scrubbed and cut into 3mm slices

½ cucumber, cut into 3mm slices

6 radishes, cut into 3mm slices

1 red chilli, thinly sliced

3 sprigs fresh thyme

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns

2 star anise

2½ tbsp caster sugar

200ml white wine vinegar

1 tsp fne sea salt

1 Wash the veg thoroughly before preparing. Fill a freshly sterilised* heatproof 500ml jar with the veg, chilli and thyme.

2 In a separate, very clean, jug, mix together the coriander seeds, fennel seeds, peppercorns, star anise, sugar, vinegar, salt and 100ml freshly boiled water until the sugar and salt have dissolved.

3 Pour this pickling liquid over the veg. Top up with freshly boiled water if needed to fully submerge everything. Screw on the lid, then tip the jar upside down a few times to disperse the spices. Leave to pickle for at least 1 hr or for up to 3 months. The longer it’s left, the stronger it will be. Once opened, store in the fridge for up to 2 weeks.

Each serving (40g) contains

TRY THESE...

Chic sharing plates on a budget

THINLY SLICE CIABATTA and let everyone pick their toppings. Try pesto, cold meats, rocket, jarred red peppers, soft cheese, roasted mushrooms, and tomatoes.

LOAD UP FRIES with feta, oregano and tomato; or try Cajun spice, chorizo and jalapeños; or go for cheese, mustard and mince.

TOP BAKED CAMEMBERT or Brie with berries, and dip with sliced peaches, carrot or radishes.

Enjoy soft fragrance next to sensitive skin

Flying colours

Little learners, listen up! Heading back to school has never been so joyful – shop new stationery that’ll brighten up every classroom

Makestudytimeafuntime

Get a colour rush with the new Rainbow range. There are ballpoints for noting ideas, dual-end pens to make your mark in every colour, and notebooks with whiteboards to wipe away doodles at the end of the day. There’s even a planner to help teachers plan lessons or for parents to help with learning at home. Shown left, clockwise from top: Revision Cards, £4; Rainbow Sticky Note Set, £3; Set of 6 Metal Pens, £10; Box of 64

Dual-End Pens, £30; 1ltr Water Bottle, £8; 5-pack A4 Text Books, £10; Lever Arch File, £6.

Feel totally roar-some with the brand new Jungle range’s water-resistant backpacks and insulated lunch bags. Make a splash with take-me-anywhere water bottles, which can keep drinks cool for the whole school day. Shown right: Jungle Lunch Bag, £10; Jungle Backpack, £16; Jungle Novelty Frog Flip Notebook, £3; Jungle Set of 12 Colouring Pens, £8; Jungle Fluffy Tiger A5 Notebook, £10; Jungle Hydration Bottle, £8.

Swap the badges!

These Badge collection colour-changing gel pens will make you the coolest kid in class. Use them to doodle in these customisable notebooks – switch the fun badges to change up the look every day. Shown left: Fabric A5 Badge Notebook, £10; 5-pack Colour

Changing Gel Pens, £4; Pencil Case, £8; A4 Project Notebook, £10; A4 Weekly Planner, £8; Straw Cup, £10.

off coupon on Page 5

OBEFORE YOU GO

The flights are booked and your bags are (almost) packed. But don’t forget these last-minute extras, which can save you money before you set off

MEASURE UP Check your luggage size and weight against the most upto-date limits of your airline, so you don’t get a fine at the airport. Your bathroom scales may be able to weigh your bags, or portable luggage scales are worth the investment.

IN THE BAG Did you know the average Brit spends over £25 buying things they’d forgotten to pack*? Make a packing list and check you’ve ticked everything off, especially sun cream, toothbrushes and adaptors – they’ll cost more to buy at the airport.

PAUSE SUBSCRIPTIONS Suspend subscriptions like meal boxes and milk deliveries. This will save money

but also means they won’t sit on your doorstep, which creates food waste and could also signal to people that you’re away.

BRING YOUR OWN Carry an empty water bottle to fill up at free water stations once you’re through security at the airport. Pack snacks to avoid expensive food outlets, and take a battery pack (or fully charge devices before you go) to swerve pricey charging stations.

ON THE MONEY Download a currency converter app, so you can work out how much something costs when you’re on the go. And don’t forget your travel money…

Q DO I STILL NEED CASH WHEN I GO AWAY THESE DAYS?

It could be useful as not everywhere will accept cards. Cash is handy for taxis, tipping and small purchases. Plus, setting aside actual cash each day could help you stick to a budget.

Q ISN’T GETTING TRAVEL MONEY A BIT OF A FAFF?

Not if you arrange to pick it up when shopping in Tesco. Order Tesco Travel Money in advance and you can click and collect your currency from more than 500 stores the next day (fees may apply). Or head to one of the 350 in-store travel money bureaux. You can even have your foreign currency delivered to your home (delivery charges may apply).

Q ANY CLUBCARD MEMBER PERKS?

Yes! Clubcard Prices are available on travel money. Visit tescobank.com or an in-store bureau to find out more. Online rates vary from in-store rates.

Q WHAT DO I DO WITH LEFTOVER BANKNOTES?

Tesco Travel Money will buy back most banknote values in all the currencies it sells – even if you bought your money elsewhere. Handy!

GIVE ME MORE!

Scan the QR code to find out more about buying currency from Tesco Travel Money.

Simple pleasures

Elevate your everyday and bring a little sparkle to mealtimes with a taste of the Med

SARDINE PASTA WITH CRISPY CAPERS

Serves 4 freeze sauce only

Takes 35 mins

2 tbsp olive oil

2 onions, finely chopped

2 tins Tesco Finest sardines in water, drained

100g jarred capers

2 x 400g tins Italian cherry tomatoes

2 tbsp tomato purée

1 tsp dried crushed chillies

1 tbsp dried oregano

30g Parmigiano Reggiano, half grated, half shaved

300g Tesco Finest spaghetti bucatini

2 slices Tesco Finest super seeded farmhouse loaf, blitzed into small crumbs

120g mixed leaf salad, to serve

1 Heat 1 tbsp oil in a lidded pan over a low-medium heat; fry the onion for 5 mins. Add half the sardines and half the capers; cook, stirring gently, for 2 mins.

2 Stir in the tomatoes, purée, chillies and oregano. Bring to a boil, reduce the heat, cover and simmer for 20 mins. Add the remaining sardines for the final 1 min. Take off the heat; stir in the grated cheese.

3 Meanwhile, cook the bucatini according to the pack instructions. Drain, reserving 3 tbsp of the water.

4 Heat the remaining 1 tbsp oil in a nonstick frying pan, then fry the remaining capers, stirring, for 2 mins. Add the breadcrumbs. Cook, stirring, for 3-5 mins until golden and crispy. Set aside.

5 Stir the pasta and cooking water through the sauce. Divide between plates. Scatter over the crispy caper and breadcrumb mix, and cheese shavings. Serve with salad.

Each serving contains

PERFECT PAIRING

S. Pellegrino’s gentle bubbles add elegance to mealtimes. Pair with food that’s rich in flavour, like this pasta dish

Jamie Robinson Tesco’s executive chef, product development

Scan this QR code to fnd two more dishes to pair with sparkling water. GIVE ME MORE!

S. Pellegrino Sparkling Natural Mineral Water, 6 x 1ltr bottles, £6.50 (£1.08/ltr)

ellegrino Natural

GOCHUJANG

CHICKEN NOODLE

SALAD

Serves 4

Takes 50 mins

45g gochujang paste

4 tbsp reduced-salt soy sauce

2 tbsp vegetable oil

3 garlic cloves, crushed pinch of caster sugar

900g-1.2kg pack chicken drumsticks

400g frozen sweetcorn

250g pack dried egg noodles

1 carrot, scrubbed and peeled into ribbons

1 cucumber, peeled into ribbons, seeds discarded

4 spring onions, trimmed and thinly sliced

1 lime, zested and juiced

Our askedneighbours what we were cooking as it smelt so good Ô O Ô d

11 Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the gochujang paste with 2 tbsp soy sauce, the oil, garlic and a pinch of sugar. Pour over the chicken in a roasting tin; turn to coat. Roast for 35-40 mins, turning halfway, until cooked through.

2 Meanwhile, heat a frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming. Use a spatula to press down on the corn for 30 secs. Stir and repeat for 6-7 mins until charred. Season with black pepper and set aside.

3 Cook the noodles to pack instructions, then run under cold water to cool. Add to a bowl with the carrot and cucumber, and most of the spring onions.

4 Remove the chicken from the bones and chop. Pour the tin juices into a jug, then whisk in the rest of the soy sauce, lime zest and juice. Add to a mixing bowl with the chicken and sweetcorn. Mix well and scatter with the remaining spring onions to serve.

Each serving contains

CHARRED SWEETCORN RISOTTO

Serves 4

Takes 35 mins

300g frozen sweetcorn

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 lemon, zested and juiced

300g long-grain rice

1 reduced-salt vegetable stock cube, made up to 800ml

125g baby spinach

100g soft cheese

25g pecorino

10g fresh basil, roughly chopped

Ô M

My kids loved when the sweetcorn started to pop in the pan! Plus the lemon freshened it up

Ô up

1 Heat a lidded frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming. Use a spatula to press down on the corn for 30 secs. Stir and repeat for 6-7 mins until charred. Season, transfer to a bowl and set aside.

2 Reduce the heat to medium, add the oil and fry the onion for 5-6 mins until soft and pale golden. Add the garlic and lemon zest and stir for 1 min. Add the rice and cook for another 2 mins, stirring regularly.

3 Stir in the stock, season, then bring to a simmer. Cover, reduce the heat to low and simmer for 12-15 mins, stirring 2-3 times, until the stock has been absorbed and the rice is tender. Add a splash of water to loosen if needed.

4 Stir through the spinach, soft cheese and most of the corn and cook until the spinach has wilted. Stir in the pecorino, lemon juice and basil, then serve topped with the remaining sweetcorn and a twist of black pepper. Each serving contains of the reference intake. See page 7.

BLT PANZANELLA

Serves 4

Takes 25 mins

1 white baton, cut into 2cm pieces

3½ tbsp olive oil

2 garlic cloves, crushed

250g pack cherry tomatoes, halved

1 red onion, finely sliced

400g tin chickpeas, drained

2 lemons, zested and juiced

250g cooking bacon, cut into 5mm pieces

130g pack shredded iceberg lettuce

10g fresh basil, roughly chopped

3

1 Preheat the oven to gas 7, 220°C, fan 200°C. Add the bread to a roasting tray. Whisk 1½ tbsp oil in a jug with the garlic; season with black pepper, then pour over the bread and mix to coat. Bake for 12-15 mins until golden, then set aside to cool slightly.

2 Meanwhile, add the tomatoes, onion, chickpeas, lemon zest and juice and remaining 2 tbsp oil to a mixing bowl. Season with black pepper, toss well, then set aside.

3 Heat a frying pan over a medium-high heat. Fry the bacon for 6-8 mins until deep golden and crispy. Transfer to a plate

lined with kitchen paper; set aside to cool slightly.

4 Add the bread, bacon, shredded lettuce and basil to the bowl, then toss everything together. Arrange on a platter to serve.

Each serving contains of the

USE IT UP BACON

Freeze the remaining bacon and use it instead of pancetta in the base of a Bolognese or a carbonara.

SPICY SWEDE BURRITOS WITH CORN SALSA

Serves 4

Takes 50 mins

45g gochujang paste

2 tbsp reduced-salt soy sauce

1 tbsp olive oil

1 swede, peeled and cut into 2cm chunks

200g long-grain rice

200g frozen sweetcorn

150g cherry tomatoes, quartered

4 spring onions, trimmed and thinly sliced

1 lime, zested and juiced

4 tortilla wraps

1 Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the gochujang paste with the soy sauce and olive oil. Toss with the swede in a baking tray. Roast for 40-45 mins, turning halfway, until golden and tender.

2 Meanwhile, cook the rice to pack instructions. Heat a lidded frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming, then use a spatula to press down on the corn for 30 secs. Stir again and repeat for 6-7 mins until charred. Season with black pepper and transfer to a bowl

with the tomatoes, spring onions and lime zest and juice.

3 When the swede is almost ready, add the wraps to the oven for 2 mins until warmed through but not crispy. Lay the wraps out on plates. Divide the rice among them, then top with the swede and the corn salsa. Wrap up tightly to serve.

Each serving

‘ ‘ Everyone loved the salsa, it was tangy and fresh from all the lime. We used brown wraps for extra fibre

CREAMY LEMON & PRAWN SPAGHETTI

Serves 4

Takes 25 mins

1 tbsp olive oil

1 onion, fnely chopped

3 garlic cloves, crushed

1 lemon, zested and juiced

1 reduced-salt vegetable stock cube, made up to 400ml

100g soft cheese

350g spaghetti

125g baby spinach

250g pack frozen cold-water prawns, defrosted and drained

25g pecorino

10g fresh basil, roughly chopped

1 Heat the oil in a frying pan over a medium-high heat, then fry the onion for 5-6 mins until golden brown. Add the garlic and lemon zest and cook, stirring, for 2 mins, then add the stock and soft cheese. Season with black pepper, bring to a simmer for 12-15 mins until reduced.

2 Meanwhile, cook the spaghetti to pack instructions. About 3 mins before it’s ready, add the spinach and defrosted prawns to the sauce; cook until the spinach has wilted and the prawns are piping hot. Stir through the pecorino.

3 Drain the pasta, reserving 100ml cooking water. Add the pasta to the sauce, tossing to coat, then stir through the lemon juice, basil and a splash of pasta water to loosen. Divide among plates and add a grinding of black pepper to serve.

Each serving contains

SHOPPING LIST

2 limes

4-pack Suntrail Farms lemons

30g pack fresh basil

1 large garlic bulb

130g pack shredded iceberg lettuce

2 x 250g packs Nightingale Farms cherry tomatoes

100g bunch spring onions

1 cucumber

250g bag baby spinach

1 carrot 1 red onion

2 onions

1 swede

200g pack Creamfields soft cheese

50g pack grated pecorino

500g pack Woodside Farms

cooking bacon

900g-1.2kg pack Willow Farms

chicken drumsticks

500g pack Hearty Food Co. spaghetti

1kg bag Grower’s Harvest long-grain rice

250g pack fine egg noodles

400g tin chickpeas

150ml bottle reduced-salt soy sauce

90g jar gochujang paste

1 white baton

8-pack H.W. Nevill’s tortilla wraps

907g pack Grower’s Harvest frozen sweetcorn

250g pack Bay Fishmongers frozen cold-water prawns

+ FROM YOUR STORECUPBOARD

Olive oil, vegetable oil, reduced-salt vegetable

stock cubes, caster sugar

COOL COOKING

Keep things chilled with Jamie’s delicious, great-value recipes

When temperatures rise, no one wants to be sweating it out in the kitchen, so having a few budgetfriendly low- or no-cook recipes up your sleeve will help you keep your cool. Low-cook recipes tick so many boxes: quick, easy, energy-saving and perfect for getting the kids involved. I've created four super-tasty recipes that require minimal cooking –meaning you can create amazing meals without getting hot and bothered! My refreshing Cucumber & couscous salad, super-quick Shake-up peanutty noodles and Lemony pesto beans are Better Baskets recipes, helping you make better choices, eat well and reduce food waste. Plus, I’ve got a tuna Niçoise burger that’s ideal for an alfresco feast. So, get outside and enjoy good food in the sunshine!

GIVE ME MORE!

Scan this QR code to find

‘I’m celebrating the nostalgic flavours of a Niçoise salad with these juicy tuna burgers, perfect for summer and just in time for National Burger Day! Heroing storecupboard favourites and summer veg, they’re a joy to make and eat.’

TUNA NIÇOISE BURGERS WITH A CHARRED BEAN SALAD

Serves 2 (makes 4 patties)

Takes 40 mins

1 red onion

160g frozen green beans

red wine vinegar

extra-virgin olive oil

1 medium free-range egg

300g tin peeled new potatoes

145g tin of tuna in springwater, from sustainable sources

3 large white baps

olive oil

2 tomatoes

4 black kalamata olives, stone in

Didyou know?

Potatoes are a source of potassium, which supports the maintenance of normal blood pressure. Peeled New Potatoes in Water 300g, 80p (27p/100g)

1 Place a nonstick frying pan on a medium heat. Peel and quarter the red onion and place in the hot pan with the frozen green beans. Cook for 4 mins until softened and charred, turning occasionally.

2 Pop a small saucepan of water on to boil. Meanwhile, in a large bowl, whisk together 1 tsp red wine vinegar, 1 tbsp extra-virgin olive oil and a pinch of black pepper. Add the hot charred veg and toss well.

3 Boil the egg in the pan of vigorously simmering water for 5 mins for soft boiled, then refresh under cold water until cool enough to handle, and peel.

4 Drain the potatoes, tip into a bowl and mash with a fork, then drain and add the tuna. Blitz 1 bap in a food processor to fine crumbs, then tip into the bowl. Finely chop ¼ of the charred dressed veg, add to the bowl with a pinch of black pepper and scrunch together with clean hands until combined. Divide the mixture into 4, then shape into patties.

5 Return the pan to the hob on a medium heat, with 1 tsp olive oil. Fry the patties for 4 mins on each side, or until golden and crisp. Halve and lightly toast the remaining baps alongside.

6 Drizzle a little of the veg dressing onto the halved baps, then thinly slice the tomatoes and divide between the baps, sitting the tuna burgers on top.

7 Squash and destone the olives and toss into the bowl of veg, then plate up alongside the burgers. Halve the egg and serve on top of the salads.

Each serving contains

of the reference intake. See page 7.

Didyou know?

Cucumbers are a source of vitamin K, which supports the maintenance of normal bones.

One quarter of a cucumber (80g) counts as one of your 5-a-day. Whole cucumber, 89p each

GIVE IT A GO

‘Celebrating a bunch of delicious Greek-inspired flavours, this fresh, vibrant no-cook salad is just the ticket for a sunshine lunch or colourful barbecue side. Humble cucumber gives double bang for your buck: it stars in the salad and adds texture to a tangy feta dressing. This is sure to become an easy summer favourite.’

CUCUMBER & COUSCOUS SALAD

WITH A CREAMY FETA DRESSING

Serves 4 Takes 20 mins

Cost per serve £1.18

150g dried couscous

1 red onion

red wine vinegar

300g ripe tomatoes

8 black Kalamata olives, stone in

1 bunch of mint (30g)

1 cucumber

100g Greek-style yogurt

80g feta cheese

extra-virgin olive oil

1 Tip the couscous into a bowl. Season with black pepper, pour over 150ml boiling water, then cover and set aside to rehydrate.

2 Peel and finely slice the red onion, place in a bowl and toss with 1 tbsp of red wine vinegar and a pinch of sea salt.

3 Roughly chop the tomatoes. Squash and destone the olives, then roughly chop the flesh. Pick and roughly chop half of the mint leaves. Take half the cucumber, halve lengthways and remove the seedy core, then finely slice. Fluff up the couscous with a fork, stir through the chopped tomatoes, olives, mint and cucumber slices, and season to perfection.

olive oil. Pick in most of the remaining mint leaves, reserving a few pretty ones for later, and blitz until smooth.

5 Grate the remaining cucumber half into a sieve placed over a bowl, then squeeze out the excess water, before folding it through the dressing.

6 Pile the couscous salad onto a serving dish. Scatter over the pickled red onions and the reserved mint leaves; serve with the dressing.

Each serving contains of the reference intake. See page 7.

2 of your 5-a-day

4 Place the yogurt and feta in a food processor with 2 tsp red wine vinegar and 1 tbsp extra-virgin

Didyou know?

Butter beans are high in protein and fibre and low in saturated fat and are great for helping to maintain muscles and the digestive system. Butter beans in water 400g, 49p (12p/100g)

GIVE IT A GO

‘Beans on toast just got a summer makeover with my elevated take on a lunchtime staple. Using creamy butter beans, fresh spinach, shop-bought pesto and a squeeze of lemon is a quick and clever way to turn something humble into a memorable meal.’

LEMONY PESTO BEANS

WITH GARLICKY TOASTS

Serves 4 Takes 15 mins

Cost per serve £1.30

olive oil

1 garlic clove

1 bunch of spring onions

220g bag of baby spinach

2 x 400g tins butter beans

4 tbsp green pesto

1 lemon

4 slices of sourdough bread

extra-virgin olive oil

30g Parmesan cheese

1 Drizzle 1 tbsp of olive oil into a large, nonstick frying pan on a medium-high heat. Peel and finely chop half the garlic, saving the rest for later. Trim and roughly chop the spring onions, then add half to the pan with the chopped garlic and cook for 1 min. Add the spinach in batches and cook until wilted. Tip onto a board and chop.

2 Tip the butter beans (juices and all) into the pan, bring to the boil, then cook for 2 mins, or until the liquid has reduced by half. Stir in the chopped spinach mix and pesto, then halve the lemon and squeeze over the juice of one half. Season to perfection with sea salt and black pepper.

4 Top the toast with the beans, then grate over the Parmesan. Finely slice the the remaining spring onions and scatter over the top. Serve with lemon wedges for squeezing over.

Each serving contains of the reference intake. See page 7. Carbohydrate 49.6g Protein 19.8g Fibre 9.6g 2 of your 5-a-day and a source of potassium, which supports normal muscle function

Source of fibre

3 Toast the bread, rub all over with the cut side of the remaining garlic clove, then drizzle with extra-virgin olive oil (around 1 tbsp).

JAMIE’S TOO GOOD TO WASTE

‘Leftover carrots are given a chance to sing in this delicious dish with crispy straight-towok noodles. Don’t waste the last scrapings of a peanut butter jar, instead, follow my hack for making a quick, tasty dressing, simply by adding a few extra ingredients and giving it a good shake! This is a perfect summer’s lunch or tea for one lucky person.’

SHAKE-UP PEANUTTY NOODLES WITH LIME

Add a little oil to a fying pan and stir-fry a block of straight-to-wok noodles with a handful of unsalted peanuts until golden and crisp all over. Add a couple of good glugs of low-salt soy sauce, a nice squeeze of fresh lime juice and a little runny honey into an almost-empty jar of peanut butter and shake well to make a dressing. Separate the crispy noodles with a fork, then plate up with peeled carrot ribbons, fresh coriander and sliced red chilli – or any other crunchy veg you have hanging around in the fridge. Drizzle over the dressing, to serve. Nice with a lime wedge, for squeezing over.

300g, £1 (33p/100g)

GUARANTEED RELIEF

for EXTREMELY dry, itchY, irritated Hands

IF YOU MAKE ONE CHANGE…

Consider

your condiments

Mayo on a burger, ketchup on a hot dog... It’s easy to get squeezy with condiments over summer. But remember that the sauces you add could be upping the fat, salt or sugar content of meals without you really noticing. Here are some easy swaps to try.

LESS IS BEST

Eating healthily doesn’t mean missing out, so why not try using less? If you usually add sauce to both burger bun halves, try just one. Or, if you use a tablespoon to measure, try a teaspoon. And look for versions with reduced fat, salt or sugar.

FIND A SWAP

Think of the favour profile you want, then of how you can find a lighter version. Ketchup can be high in sugar and salt*, but salsa gives the same tomato hit while being fresh and packed with veg. Mayo can be high in saturated fat* , but reduced-fat Greek yogurt (with optional herbs and lemon juice) gives similar creaminess. Create the heat of sweet chilli sauce with fresh sliced chilli.

BRANCH OUT

Build favour beyond your usual condiments. Try spreading smashed peas or avocado over burger buns, dipping sausage rolls in houmous (which counts towards your 5-a-day**), or layer hot dogs with gut-loving kimchi. Spices and fresh herbs can also help you here.

In the know…

Diabetes

Enjoy a healthier summer with tips from

Tesco and Diabetes UK

EMMA ELVIN, deputy head of care at Diabetes UK

‘Summer can bring challenges for people with diabetes, from choosing what to eat and drink on holidays and at garden parties, to fluctuations in blood glucose levels caused by the heat. Make sure you plan ahead so you have all the medication and equipment you need. Diabetes shouldn’t stop anyone enjoying parties, but simple swaps can make summer occasions healthier. Swap red meat for turkey or fish, for example, choose a bean salad as a side, and add extra veg to picnic sarnies. Pair eating outdoors with a walk or outdoor games to add extra movement.’

WE USED

Upgrade yourbeans ontoast

Butter Beans in Water 400g, 49p (12p/100g), which are high in protein.

GREEK-STYLE

BAKED BEANS

Serves 4

Takes 1 hr Cost per serve 99p

1 tbsp olive oil

1 onion, fnely chopped

3 garlic cloves, fnely chopped

1 tbsp tomato purée

400g tin chopped or cherry tomatoes

2 x 400g tins butter beans, drained and rinsed

1 tsp dried oregano

1 tsp ground cinnamon

½ tsp crushed chillies (optional)

220g pack green beans, trimmed

4 small slices brown sourdough bread, toasted

15g fresh flat-leaf parsley, leaves picked and chopped

How Tesco Pharmacy can help

GET A FREE ASSESSMENT

3 of your 5-a-day

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a lidded, ovenproof frying pan over a low heat. Cook the onion for 10 mins or until softened; add the garlic and cook for 2-3 mins until fragrant. Add the tomato purée, turn the heat to low-medium and cook for 2-3 mins, stirring, until the purée starts to caramelise.

2 Add the tinned tomatoes, butter beans, oregano, cinnamon, crushed chillies (if using) and 300ml water to the pan; season. Stir well, scraping up any residue.

3 Turn the heat to high, bring to the boil, then cover and bake in the oven for 15 mins. Remove the lid, stir in a splash of water if it looks dry, then bake for 20-25 mins until thickened and dark on top.

4 Meanwhile, steam the green beans for 5 mins or until tender. Spoon the beans over the toast and scatter with the parsley, then serve along with the green beans. Each

When shopping in store, pop into a Tesco Pharmacy for a free assessment to learn if you’re at risk of developing type 2 diabetes. The assessment is quick, easy, and will help you learn your level of risk. The Tesco Pharmacy team can also give you specialist support, including nutrition advice. Can’t get to store? Use the online Know Your Risk tool for a result in minutes. Simply visit riskscore. diabetes.org.uk/c/start.

MAKE SOME TWEAKS

If you are living with diabetes, hot summer weather and travel may mean you should do a little more planning to look after yourself, particularly in relation to medication and equipment. Tesco Pharmacy colleagues can help, and you’ll find advice at diabetes.org.uk/ guide-to-diabetes/managingyour-diabetes/hot-weather.

1.2m

people are estimated to be living with type 2 diabetes that has not yet been diagnosed*

MORE THAN 4m people in the UK have type 2 diabetes*

You’re more likely to develop type 2 diabetes if you’re over 40 or from a Black, African Caribbean or South Asian background*

GIVE ME MORE! Scan

Feed your soul

Eat in full colour with veg-packed dishes from Root & Soul, exclusively at Tesco

Bursting with veg and loaded with grains, nuts and seeds, the new Root & Soul range includes vibrant veggie mains, galettes and salad bowls. Whether you’re looking for a speedy lunch, easy midweek meal or handy side to a weekend dinner, each has been crafted using restaurant-inspired cooking techniques to bring to life the flavours, colours and textures in every dish.

Root & Soul Tenderstem Broccoli & Mangetout with an Aromatic Black Bean Dressing 380g, £4.25 (£1.12/100g) – perfect as a main for one or side for two

MORE IN THE RANGE

Root & Soul Roasted Butternut Squash, Ricotta & Spinach Galette 370g, £7.50 (£2.03/100g), comes with a hot honey drizzle and makes a tasty meal for two in 30 minutes.

Root & Soul Roasted Harissa Beetroot & Chickpea Salad 240g, £4 (£1.67/100g), is delicately spiced and pairs well with a salmon fillet or eaten on its own for lunch.

FIBRE ARE YOU GETTING ENOUGH?

It’s a key to better gut health, so how can you easily up your intake? Our expert gives us the lowdown

When it comes to gut health, you don’t need pricey supplements or to overhaul your whole diet. One of the gut superheroes is a carbohydrate called fibre – and the good news is you can find it in all sorts of afordable, everyday staples, from apples and pears to brown rice and bread. We spoke to nutritionist Dr Lucy Williamson to find out what fibre is, how it boosts your health and what you can do to eat more.

OFF THE SCALE

How

8g 6g 4g 3g 1.5g 1g

ASK THE EXPERT

DR LUCY WILLIAMSON (lwnutrition.co.uk) is a

Q WHAT IS FIBRE?

Fibre is a type of carbohydrate found in plants. But, unlike other carbs (white pasta, potatoes or sugars, say), fibre can’t be digested in the small intestine. Instead, it passes to the colon, where it’s digested by our gut bacteria. There are two key types of fibre: soluble and insoluble.

Q HOW DOES SOLUBLE FIBRE HELP MY GUT?

Soluble fibre absorbs water to form a gel-like substance, which helps to slow digestion. Research has shown this can also reduce the risk of colorectal cancer and help with IBS symptoms. The soluble fibre content is higher in oats, rye, lentils, soya beans and fully ripe bananas.

Q WHAT DOES INSOLUBLE FIBRE DO?

Insoluble fibre helps food move more quickly through the gut; it is higher in brown rice, nuts, some breakfast cereals, wholemeal bread and vegetable skins. But both types – soluble and insoluble fibre –nurture our 100 trillion good gut microbes, which help build a strong immune system, lower cholesterol, control weight and reduce inflammation. Getting enough fibre can also help with heart health and can protect against diabetes.

‘

‘Our gut needs to adapt to different foods so, if you’re not used to eating much fibre, add it to your diet gradually

FIBRE ROUND THE CLOCK

The NHS recommends 30g fibre each day for adults (18g for children). What’s that like meal by meal?

Breakfast

Look for high-fibre cereals like bran flakes or wheat biscuits, and serve with berries and yogurt instead of milk. Load up on tomatoes and mushrooms in your full English, or mash peas with lemon juice and garlic to layer onto wholegrain toast.

Lunch

Add tinned lentils to salads, switch to guthealthy sourdough bread or wholemeal wraps, and add spinach and houmous to sandwiches. Swap your white jacket potato for a sweet potato, leave the skin on, and serve with baked beans.

Dinner

Did you know tinned tomatoes contain fibre? Use as a base for curries, pastas, risottos, and casseroles. Stir in high-fibre veg like sweetcorn, asparagus and broccoli. Serve with brown rice, avocado or a sprinkle of seeds.

Snacks

Roast chickpeas with spices, swap crisps for popcorn, or dip carrot sticks, sugarsnap peas and oatcakes into guacamole. Don’t forget the power of fruit – we love snacking on pears, bananas and strawberries.

Didyou know?

Some foods like cereal, bread and yogurt have fibre added to them. This is called fibre fortification.

TWEAK YOUR MEAL PREP

Grate veg

…such as carrot, cauliflower or courgette into family meals like chilli, Bolognese and pasta bakes when cooking from scratch. This will stretch the portions out too.

Leave skin on

…washed fruit and vegetables, as most of the fibre is in the peel. A quick scrub will remove any dirt.

Add sweeter veg

…like carrots or watercress into your fruit smoothies. Don’t worry, you’ll hardly be able to taste them.

Homemade pesto

…has lots of different types of fibre in it, from green leaves to fresh herbs and

nuts. Try using pesto as a pizza topping, layering it in burgers instead of ketchup, or spooning onto jacket potatoes.

For crumble-lovers,

…add nuts and seeds to the mix, and swap half the sugar for chopped dates.

‘Fibre helps to reduce spikes in blood sugar, helping to steady our mood and appetite

‘

USE IT UP

S d id

Speedy ideas for leftover ingredients from recipes in this issue

FRESH CHIVES, p16

Add chives to garlic butter for herby homemade garlic bread, mix with cream cheese for a speedy pasta sauce, or make a dip by mixing with yogurt. Sprinkle over eggs or stir into mash for extra favour.

WRAPS, p93

Cut into triangles and bake for DIY tortilla chips, or use as a speedy pizza base. For an easy canapé, layer withfllings,roll up and slice.

Too good to waste

Save money, reduce waste and give leftovers a new lease of life

depth, or toss with unsalted nuts and chilli powder, then bake for a salty snack.

PISTACHIOS, p28

Sprinkle over porridge, chop and use as a crumb tocoatfsh,pulse with lamb mince and mint to make Greek-inspired

milk. You can also use it for cleaning! Dilute and use to descale kettles, leave glass streak-free, freshen chopping boards and for getting stubborncoffee stains out of mugs.

meatballs, or sprinkle over melted chocolate and leave to set for nutty bark.

SOY SAUCE, p90

Once opened, this will last for 4 weeks in the fridge. Add a drizzle to tomato-based sauces, burger patties or even gravy to add

DISTILLED WHITE

VINEGAR, p118

Great for pickling vegetables or making your own buttermilk by mixing with

COCONUT WATER, p40

Use as the base for making mocktails or in ice lollies for a tropical twist. Use in place of some of the juice or milk in a smoothie for extrafavour.Addto noodle-based soups to help develop the broth’s sweetness.

SUMAC, p22

This can last for a year in a cool, dry place. Mix with yogurt and feta for a no-cook jacket potato topping, sprinkle over chips before baking, or use in salads with chickpeas, cucumber and tomatoes.

BABY POTATOES, p118

To make them last longer, keep in the fridge and away from onions (they produce ethylene gas, which makes spuds spoil quicker). Roast in traybakes with veg, use to make salads moreflling,orslice and layer onto tarts before baking.

FRIDGE-RAID FEASTS

A no-cook coleslaw is the ultimate way to use up past-its-best veg

1

Grate or shred your veg. Any colour of cabbage, carrots, red or spring onions are most common, but you can also build extra flavour with fennel, celeriac, celery and radish.

HOW TO...

Use up ice cream leftovers

CONES

Fill with Greek yogurt and fruit for a snack, or stuf with marshmallows and chocolate, wrap in foil and barbecue for s’mores. Try whizzing in a food processor, mixing with melted butter to make a cheesecake base.

SPRINKLES

For an ice lolly alternative, dip banana, strawberries or apple slices in chocolate, dust with sprinkles and freeze. Or give cocktails a fun factor by dipping the top of glasses in frosting and rolling through sprinkles for a colourful rim.

TUBS

Use up those final scoops by serving with griddled peaches or layered between biscuits for speedy ice cream sandwiches. Add indulgence to milkshakes, or melt and use to coat French toast before frying.

2

Add some twists. Red apple brings juicy crunch, raisins add sweetness, grated Cheddar complements the onion, and zingy chilli adds heat. Stir in herbs, then add a scattering of nuts.

3

Make a classic dressing with mustard, mayo and apple cider vinegar. Or, how about a Thai-style twist? Mix the veg with lime juice, fish sauce, fresh chilli and coriander.

GIVE ME MORE!

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

Treat of the week

We love these moreish smash-and-grab roast potatoes with a herby garlic dip – just right for a sharing platter

SMASHED POTATOES WITH ROASTED GARLIC DIP

Serves 4 Takes 1 hr 20 mins

Cost per serve 69p

Put 800g baby potatoes in a lidded saucepan with 150ml distilled white vinegar and top up with water to cover the potatoes by about 1cm. Season well with salt, then bring to the boil, cover and reduce to a simmer. Cook for 15-20 mins or until tender. Drain and steam-dry for 2 mins. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Arrange the potatoes in an even layer on a baking tray, then use a potato masher to crush the potatoes. Drizzle over 4 tbsp olive oil and 2 tsp onion granules, if you like, then stir gently to coat. Roast for 20 mins, then

carefully fip the potatoes, scatter over the unpeeled cloves from 1 garlic bulb and roast for a further 15-20 mins, until the potatoes are deeply golden and the garlic cloves are soft. Squeeze half the garlic cloves from their skins, then mash with 30g finely chopped soft fresh herbs (such as basil, parsley, mint or coriander) and 120g Greekstyle yogurt. Season the potatoes, garnish with extra basil leaves and serve with the remaining whole garlic cloves and the dip. Each serving contains

Quality holiday snaps from Gina. y s

Thanks to no EU roaming fees this year.