Tesco Magazine- June 2022

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CONTENTS JUNE

Simple made special is our June mantra as we ease into a summer of gettogethers. Treat friends and family to our juicy Nectarine, mint & honey lollies, p7. Or turn the humble cucumber into a fresh, dill-rich salad everyone will want the recipe for, p11. Looking to make Dad feel like a hero this Father’s Day? Jamie’s brunch idea, p60, takes the humble crumpet to another level with egg, mushrooms, spinach, chilli, feta and thyme. It’s so easy yet so incredibly moreish. Then head out for a family picnic – we’ve plenty of no-cook ideas, p29, so you can just pack up and go. Or if you’re hanging out in the garden, pour a glass of Cider-ita punch, p21 (that’s cider mixed with limes, mint and slices of chilli if you’re feeling spicy!). Don’t forget to visit our digital magazine at tes.co/tescomagazine too, for bonus recipes and even more ideas. Dive in and have loads of fun.

FOOD

81 Your recipes

All the dishes in this issue

WEEKEND

7 June harvest

An abundance of recipes made with this month’s fresh crop

21 Weekend wonders

Fab food to enjoy outside with the father figure in your life

82 Finest moments

Beautiful blueberry ice cream scone-wiches: super-cool

EVERYDAY

29 Outdoor eating

Inspirational vegan, gluten-free and family spreads without fuss

38 Food Love Stories

It’s more than wild swimming that unites this group of friends

45 Cook once, eat twice

Make spicy cauliflower the star of two very different dishes

50 5 for under £25

A handful of family meals from a single shop, ideal for summer

KNOW-HOW

34 Chef Derek Sarno

Time to perfect your plantbased barbecuing skills

46

Lauren Rose-Smith, EDITOR

36 Step-by-step

Celebrate Pride by sharing a colourful fruit-laden dessert

42 Cook’s advice

A host of handy tips that will save you both time and money

48 Salad leaves

Don’t let limp lettuce defeat you: give your salad a glow-up!

56 Too good to waste: Potatoes

Ideas to help you make the most of a whole bag of spuds

58 Jamie Oliver

Jamie serves up sunshine on a plate - just in time for summer

YOUR HEALTH

63 If you make one change

Eat more lentils. We reveal why your diet really needs them!

64 In the know: How to get your 5-a-day, on a budget

The importance of fruit and veg, plus tips for hitting the target

66 Spotlight on: Summer skin

Swot up on how to protect your skin from sun damage

SHOPPING

IN STORE

16 Best buys

New ideas in store now, plus old favourites to rediscover

27 Shop this: Father’s Day

Welcome gifts to show Dad how much you appreciate him

REAL LIVING

COMMUNITY

41 Over to you

Join the conversation – and you could win a £50 giftcard

69 Charity partnerships

How Tesco is supporting medical research into food allergies

HOME

71 Summer days

Stylish outdoor serveware deserves its place in the sun

76 Easy living Strawberry-inspired picnicware is our pick of the crop!

FAMILY

73 Life admin

Look forward to a summer of fun, whatever your budget

MONEY

79 Your finances

Why talking to your partner about money is so important

ONLINE NOW!

Can’t get enough of Tesco magazine?

Check out our digital version. It’s packed with even more recipes and features, plus you can shop ingredients and buy products with a single tap. Use this QR code or visit tes.co/tescomagazine

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

As a relatively new dad, Jamie is still establishing Father’s Day traditions. Find out how he celebrates across the generations, p16.

DEREK SARNO

Tesco’s director of plant-based innovation

Barbecues open up a whole world of plant-based opportunities, as Derek reveals with his mushroom burger, p34.

JAMIE OLIVER

Good food ambassador for Tesco

Sunny days inspire Jamie to celebrate glorious seasonal produce as he dishes up sunshine on a plate to enjoy this summer, p58.

CHARLOTTE STIRLING-REED

Registered nutritionist and author

CRAIG POKU

Why is eating fruit and veg so important? Charlotte has answers, plus tips to get you closer to 5-a-day, whatever your budget, p64.

Recipe developer and data scientist

EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Senior food editor Elli Donajgrodzki Deputy food editor Bryony Bowie Chief sub editor Art Young Deputy chief sub editor Jenny Wackett Senior sub editor Tessa Jones Writer Jess Herbert Editorial assistant Jack Pepper ART Art director Nina Brennan Senior art editor Alex Whitfield Acting senior art editor Tom Shone Art editor Sarah Prescott Designer Aasawari Bapat Kale Junior designer

Joseph Christopher CREATIVE SOLUTIONS Commercial content editor Victoria Boland Creative solutions art director Melanie Robinson-White

CONTENT AND PUBLISHING Food director Jenny McIvor Group managing editor Kate Best Account director Hannah McDonald Senior account manager Lucy May Account executive

Leslie Nya PRODUCTION Production director Vanessa Salter Production manager

Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director Jane Moffett WITH THANKS TO Emma Blackmore, Nina Christopher, Rachel Linstead, Marion Lyons, Charlotte Price, Nicky Rampley-Clarke, Julie Stevens

TESCO Head of content Daniel Porter Publishing manager Cintia Welch Content assistant Trudi Smith ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate Haris Khan Advertising sales manager Tom Glenister For all advertising enquiries, contact tom.glenister@dunnhumby.com

In celebration of Pride month, Craig shares the colourful recipe he uses as a way to discuss difficult topics, p36.

selected features

IN SEASON

Enjoy the delights of summer crops with these sunshine-filled recipes June harvest

Nectarines

Juicy stone fruits with white or yellow flesh

Need to know Use a small, sharp knife to cut along the seam to remove the stone.

NECTARINE, MINT & HONEY PALETAS (ICE LOLLIES)

Makes 10 x 75ml paletas Takes 25 mins plus 6 hrs freezing Cost per serve 31p

3 medium ripe nectarines, washed

½ tsp crushed chillies (optional) 100g clear honey

½ lemon, juiced 8g fresh mint, leaves picked

1 Slice ¼ of 1 nectarine into 10 thin slices and divide between 10 lolly moulds with the crushed chillies, if using.

2 Cut crosses into the bases of the other 2 nectarines and put in a heatproof bowl with the remaining ¾ nectarine. Cover with boiling water for 30 secs, then drain and run under cold water. Gently press the skin to loosen, then peel away and discard (use a peeler or small knife to help if needed).

3 Roughly chop the peeled nectarines, discarding the stones, then transfer to a powerful blender with the honey, lemon juice and

200ml water. Blend until smooth. Add the mint leaves and pulse to roughly chop. Carefully divide the mixture between the lolly moulds. Add the lolly sticks, then freeze for at least 6 hrs (ideally overnight) before serving.

Each paleta contains

COOK’S TIP

Dip the lolly mould in a sink of warm water for 20-30 secs to loosen the paletas, if needed.

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry.

Celery

A crisp stalk with a subtle anise flavour

Need to know Make sure to give the stalks a good wash –soil can easily get in the ridges.

SHAWARMA-STYLE CHICKEN WITH PICKLED CELERY

Serves 4

Takes 30 mins plus marinating and pickling

Cost per serve £2.50

2 tbsp baharat seasoning

¾ tsp ground turmeric

3 tbsp extra-virgin olive oil

40g garlic & ginger paste

2 lemons, 1 juiced, 1 cut into wedges to serve

600g pack chicken thigh fillets, trimmed and cut into 3-4cm pieces

4 Greek-style flatbreads (see Give me more! box on p11)

75g reduced-fat houmous

2 medium vine tomatoes (150g), sliced

15g fresh parsley, leaves picked chilli sauce (optional)

For the pickled celery

1 whole head of celery (about 500g)

2 red chillies

250ml white wine vinegar 15g fine salt

1 Start by making the pickled celery, ideally at least 24 hrs ahead. Trim and cut the celery into angled 3-4cm lengths, reserving any pretty leaves. Divide the celery between 2 sterilised jars* (about 350-400ml each), adding a chilli to each. Put the vinegar and salt in a saucepan with 750ml water; heat until steaming. Pour over the celery to cover, seal the jars, then set aside to pickle for at least 3 hrs.

2 In a large bowl, mix together the baharat seasoning, turmeric, oil, garlic & ginger paste and the lemon juice. Add the chicken, toss to coat, then marinate for 20 mins at room temperature (or up to 24 hrs ahead in the fridge).

3 Preheat the grill to high. Line a large baking tray with foil and thread the chicken evenly onto

4 metal skewers (or wooden skewers pre-soaked in water for 10 mins). Spread over the lined baking tray with any excess marinade. Grill for 4-6 mins each side until slightly charred and cooked through.

4 Warm the flatbreads to pack instructions, then spread with houmous. Divide the tomatoes, parsley and any reserved celery leaves between them, then top each with a chicken skewer and cooking juices. Dollop with extra houmous, top with pickled celery and drizzle with chilli sauce, if you like. Serve with the lemon wedges alongside.

Cucumber Refreshing and cooling

Need to know Store cut cucumbers in an airtight container in the fridge.

GERMAN-STYLE CUCUMBER SALAD

Serves 4

Takes 30 mins

Cost per serve 37p

1 cucumber

½ tsp fne salt

150ml soured cream

1 large (or 2 small) garlic clove, fnely grated (optional)

1½ tsp white wine vinegar

⅛ tsp sugar

10g fresh dill, fnely chopped

1 Very finely slice the cucumber into even rounds and put in a sieve over a bowl. Add the salt and massage into the cucumber, then set aside for at least 20 mins.

2 Working in batches, squeeze the cucumbers firmly but gently to remove excess water, then transfer to a small bowl. Stir through the remaining ingredients. Chill until ready to serve (up to 24 hrs).

Each serving contains

of the reference intake. See page 81. Carbohydrate 3g Protein 2g Fibre 1g

1 of your 5-a-day

GIVE ME MORE! +

Scan this QR code to find recipes for a schnitzel to pair with this dish, and flatbreads to serve with the shawarma-style chicken on the previous page, in our digital magazine.

Aubergines

Firm and earthy with a meaty texture

Need to know Modern varieties of aubergine no longer need to be salted before use.

AUBERGINE & POTATO CURRY (ALOO BAINGAN)

Serves 6

Takes 1 hr

Cost per serve 78p

5 tbsp vegetable oil

3 aubergines (about 600g), cut into thick (2-3cm) wedges

1 onion, finely chopped

1 tsp cumin seeds

8 garlic cloves, finely grated

2 green chillies (deseeded, if you like), finely chopped

30g fresh ginger, finely grated

1 tsp mild chilli powder

1 tsp ground coriander

½ tsp ground turmeric

600g baking potatoes, peeled and cut into 2cm chunks

400g tin chopped tomatoes

1 lemon, ½ juiced, the rest cut into wedges to serve

1 tsp garam masala

15g fresh coriander, stalks finely chopped, leaves roughly chopped rice or naan and natural yogurt, to serve (optional)

1 Heat 4 tbsp oil in a large, wide saucepan over a high heat. Add the aubergine and cook for 10-12 mins, stirring often, until softened and well-browned (don’t worry if it catches a little). Set aside in a bowl.

2 Heat the remaining 1 tbsp oil over a medium heat and add the onion and cumin seeds; cook for 4-5 mins until softening and golden. Add the garlic, chilli and ginger, fry for 2 mins more, then stir in the

chilli powder, ground coriander and turmeric. Cook for 1 min, then stir in the potato chunks, followed by the tinned tomatoes and a tin of water (400ml).

3 Return the aubergine to the pan, cover and bring to a brisk simmer over a medium heat for 15 mins, stirring occasionally (take care not to break up the aubergines too much). Uncover and cook for another 15-20 mins until thickened and the potatoes are tender. Add a splash of water if it’s too thick. Stir through the lemon juice, garam masala and chopped coriander. Season to taste and serve with the lemon wedges, with rice or naan and yogurt alongside, if you like.

Each serving contains of the reference intake. See page 81.

Carbohydrate 26g Protein 5g Fibre 5g

of your 5-a-day; low in saturated fat

Raspberries

Tart, sweet and tangy summer staple

Need to know These vibrant berries are delicately selected to be bursting with flavour.

CARAMELISED WHITE CHOCOLATE & RASPBERRY BLONDIES

Makes 16

Takes 1 hr plus cooling Cost per serve 37p

200g unsalted butter, plus extra for greasing

250g light soft brown sugar

300g white chocolate, cut into small chunks

2 medium eggs

1 tsp vanilla extract

300g plain four

1 tsp baking powder

½ tsp fne salt

150g pack raspberries

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. Grease and line a 20cm square baking tin so that the paper overhangs.

2 Gently melt the butter, half the sugar and half the white chocolate (it may split but don’t worry) in a small pan. Increase the heat to medium-low and bubble, stirring constantly, for 3 mins or until you have a cohesive caramel. Set aside to cool for a few mins, stirring occasionally, until the mixture has settled.

3 Meanwhile, whisk the eggs, vanilla and remaining sugar in a large bowl until frothy. Carefully pour in the warm white chocolate

caramel, beating as you go, until smooth. Fold in the flour, baking powder and salt, then add the remaining chocolate.

4 Pour into the prepared tin, level the top, then dot with the raspberries, pressing some partially into the mix. Bake for 30-35 mins until set and crisp on top, but with a slight wobble in the centre; a skewer inserted into the middle should come out relatively clean. Leave to cool completely in the tin before serving. Will keep for up to 5 days in an airtight container in the fridge.

Best buys

What’s in store now

From extra-special Father’s Day treats to great-value everyday essentials, here’s what we’re putting in our baskets this month

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, how he’ll be celebrating Father’s Day.

This is only the second year I have been a father, so I’m yet to make new traditions. However, one I want to keep going is sharing the day with my dad. We like to get all three generations together and, of course, food is normally at the centre of our celebrations. This year we will be using the Tesco deli range to create a picnic offering fit for a king – or, better still, my dad!

BERRY NICE

Next time you’re feeling fruity, make the most of the summer’s crop

Blackberries 150g, £2 (£1.33/100g)

STAR INGREDIENT

Cherries 400g, £4 (£1/100g)

Strawberries 400g, £2.25 (56p/100g)

Make nibbles even easier with this spicy sauce, ready to be slathered on slices of toasted baguette or tossed through

Tomato &

Pesto 190g (53p/100g)

pasta.

Chilli

BREAKFAST IN BED

Pair an All-Butter Croissant 4-pack, 95p (24p each), with Smoked Salmon For Sandwiches* 100g, £3.75, and Soft Cheese 200g, 90p (45p/100g), for a winning start to the day.

TAKE FOUR

Stack this burger up high and mighty

Tesco Finest Sunfower & Pumpkin Rolls 4-pack, £1.20 (30p each)

Tesco Finest Chilli Relish 295g, £1.50 (51p/100g)

Little Gem Lettuce 2-pack, 85p (43p each)

Tesco Finest 2 The Proper Burger 340g, £3 (88p/100g)

3 OF THE BEST... BBQ SIDES

Check out these sides to complement your mains

2

VIBRANT AND SWEET

Sweetcorn Cobettes 4-pack, £1.29 (32p each)

COOK FROM FROZEN

Breaded Onion Rings 750g, £1.50 (20p/100g)

( p/

3

CREAMY AND SMOKY

Fire Pit Baconnaise

Potato Salad 300g, £1.40 (47p/100g)

NEW GRILL STARS

Mix up your barbecue platter with these meats

Tesco Finest Jerk-Inspired Pork Ribeye Steaks 480g, £6 (£1.25/100g)

Tesco Finest IndianInspired Chicken Kebab 585g, £6 (£3.75/100g)

Tesco Finest Tandoori-Inspired Lamb Kebabs 520g, £6 (£1.15/100g)

And for dessert...

Whether Dad is a chocoholic or a citrus fan, there’s a cheesecake for him

Tesco Finest Billionaire’s Cheesecake 500g, £4 (80p/100g)

Lemon Cheesecake 540g, £3.25 (60p/100g)

WWHAT’S FOR DINNER?

Tasty doesn’t have to mean expensive. Fill Tesco Finest British Jacket Potatoes 4-pack, £1.50 (38p each), with tuna mayo, chopped spring onions and lemon zest.

TREAT YOURSELF

This Tesco Finest Butterscotch Brownie Cake, £16 (serves 16), is great for marking any celebration.

GIVE ME MORE!

Scan this QR code to check out more products available in store right now.

DISCOVER A TRULY AUTHENTIC TASTE OF SPAIN.

La Española uses only 100% Spanish olives to produce its olive oils. Growing and milling our own olives means we can trace the origin of every bottle of extra virgin olive oil back to the farm where the olives were harvested. We work together with our local farmers to ensure ethical standards are respected.

Daddy cool

Celebrate in the sunshine this Father’s Day with a great cocktail and some fab food you can prep in advance

CIDER-ITA PUNCH

Serves 6

Takes 10 mins

Cost per serve 53p

125ml lime juice (4-5 limes – see tip, right)

2 tsp caster sugar

3 x 440ml cans apple cider

625ml soda water, chilled

3 mint sprigs, leaves picked

1 green apple, cored and thinly sliced a few handfuls of ice

1 green chilli, thinly sliced (optional)

1 In a large jug, mix the lime juice and sugar until the sugar has dissolved. Chill if preparing ahead.

2 Add the cider and soda water to the sweet lime juice, then the mint leaves and apple slices. Divide the ice between 6 glasses; pour in the punch. Garnish with the chilli, if you like a bit of spice.

serving

COOK’S TIP

For the juiciest limes, blast for 1 min in the microwave before juicing.

MINI PRAWN PO’ BOYS

Makes 6

Takes 30 mins

Cost per serve 85p

½ small red onion, thinly sliced

1 lemon, juiced

165-170g raw king prawns (defrosted if frozen)

1 tsp smoked paprika

1 tsp dried oregano

1 tbsp plain four

1 tbsp vegetable oil

1 Little Gem lettuce, very fnely shredded

6 cocktail gherkins, fnely sliced (optional)

6-pack bake-at-home petit pains, baked to pack instructions

For the remoulade

3 tbsp light mayonnaise

1 tbsp Dijon mustard

a few dashes of Tabasco (optional)

⅛ tsp smoked paprika

1 Mix the onion with half the lemon juice. Set aside, stirring occasionally. Meanwhile, mix together the remoulade ingredients with 1 tsp lemon juice. Chill both for up to 24 hrs.

2 Pat the prawns dry, then carefully slice down the back of each prawn to butterfly. Mix the paprika, oregano and flour, then toss with the prawns. Heat the oil in a frying pan over a medium heat; scatter in the prawns, shaking of any excess flour. Fry for 2-3 mins, turning, until cooked through.

3 Split the petit pains as you would a hot dog bun, spread with the remoulade and stuf with shredded lettuce and prawns. Top with the lemony onions, plus sliced gherkins (if using), to serve.

Prepahead,thenassembleinminutes

VIRGIN MARY TART

Serves 8

Takes 1 hr 15 mins plus cooling Cost per serve 77p

500g pack shortcrust pastry plain four, for dusting

1 lemon

10g fresh basil, 5g fnely chopped 250g tub ricotta, drained

¼ tsp freshly cracked black pepper

2 handfuls of ice cubes

4 celery sticks, trimmed, plus any leaves from the bunch

400g mixed tomatoes, thickly sliced

1 tbsp extra-virgin olive oil

¼ tsp Tabasco

2 tsp Worcestershire sauce

1 Roll out the pastry on a floured surface to about 0.5cm thick and large enough to line a 12 x 35cm tart tin. Gently press into the sides of the tin, then trim the excess, leaving a small amount overhanging the tin. Chill for 30 mins.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Prick the pastry base all

over with a fork, line with a sheet of scrunched-up baking paper or foil, then fill with baking beans or dried rice. Bake for 20 mins, then remove the paper and beans. Bake for 4-6 mins more until golden and sandy to the touch. Leave to cool completely in the tin, then carefully cover and set aside while you make the filling (or for up to 24 hrs).

3 Zest the lemon and wrap half in damp kitchen paper; chill. Put the remaining zest, 1 tbsp lemon juice, the chopped basil, ricotta and pepper in a bowl; mash together. Keep chilled for up to 24 hrs.

4 Put the ice in a bowl and quarterfill with very cold water. Lay the celery sticks on a board, rounded side facing up. Peel each stick into thin strips from top to bottom. Discard the chunky ends. Submerge the strips in the water for 15 mins until curly; dry on kitchen paper.

5 To serve, trim any excess pastry, then transfer the pastry case to a serving board. Spoon in the ricotta mixture, levelling the top with the back of a spoon. Arrange the

tomatoes over the filling, layering smaller ones towards the top. Mix the oil, reserved lemon zest, Tabasco and Worcestershire sauce with a pinch of salt; drizzle over the tomatoes. Finish with the celery curls, leaves and remaining basil.

Each serving contains

of the reference intake. See page 81. Carbohydrate 27g Protein 6g Fibre 2g

WINE MATCH

With aromas of honeysuckle and apricot, the summery Tesco Finest Viñas del Rey Albariño, £9.50*, is perfect for a picnic.

Price excludes Scotland and Wales

MAKE THE COVER

FRUITY CHOCOLATE & ICE CREAM TACOS

Makes 6

Takes 5 mins plus cooling

Cost per serve 50p

6 crunchy taco shells (from a 150g pack)

125g no-added sugar hazelnut chocolate spread

6 strawberries, sliced 75g raspberries

200g soft scoop vanilla ice cream colourful sprinkles, mini marshmallows, chopped nuts or chocolate drip icing, to decorate (optional)

1 Separate the taco shells and warm to pack instructions, if you like. Set aside to cool.

2 Working quickly, fill each taco with teaspoons of chocolate spread, small scoops of ice cream and berries. When all the tacos are filled, decorate with your favourite toppings to serve.

Scan this QR code to find the recipe for the Buffalo chicken Scotch eggs on p23. Plus get more Father’s Day food inspiration at tes.co/fathersday

Shop this

For every dad

It’s Father’s Day on 19 June. Whether he’s a tech whiz, kitchen king or one-man comedy show, we’ve got gifts he’ll love

BEAR WEAR

Father’s Day PJs, £8 Give 40 winks an upgrade with these (p)awesome pyjamas. There are also matching sets for grandads and little cubs in store at F&F.

PRIMARY SAUCES

Pizza Toppings Trio, £6 Hot, garlicky or herby, this kit has something to suit every pizzaloving dad’s palate.

DISH IT OUT

Go Cook Eco Stockpot 22cm, £32 Pans that even a fusspot will love! It’s now made with 80% recycled aluminium, so better for the planet too.

STEAL THE SHOW

Smartphone

Projector, £8 Want the big screen at a small price? Create a home cinema with this savvy smartphone projector.

KITCHEN KIT

Go Cook Acacia Spoon, £4 Every chef needs the right equipment. Stir up a storm with this wooden spoon and shop more utensils in store.

KING OF HEARTS

Campfre Card Games, £5 Your favourite game just got waterproof, so you can take them with you on your adventures with Dad.

TEA-RS OF JOY

Dad Jokes Heat-Changing Mug, £5 Watch as Dad’s hot drink reveals a selection of jokes. But will they be as bad as his?

Outdoor eating

No-cook picnics

Make heading out for the day easier with these quick recipes and ready-made goodies

The plantbased picnic

Meat-free bites packed with favour

Wicked Kitchen Double

Trouble Chocolate Cookies

180g, £1.25 (70p/100g)

Onion bhaji burgers

Serves 4

Takes 5 mins Cost per serve 62p

Slice 4 white batch rolls in half and spread the bottom of each with 1 tbsp soya & chive dip from

Plant Chef Dip Selection. Divide ¼ shredded iceberg lettuce between them and top each with an onion bhaji. Spread the top of each roll with 2 tsp mango chutney, then sandwich together. Each serving contains

Sparkling White Grape & Elderfower

750ml, £1.50 (20p/100ml)

Beetroot & butter bean dip

Serves 4

Takes 5 mins Cost per serve 24p

Put 170g cooked beetroot, a drained 400g tin butter beans, 1 tbsp olive oil, 1 tsp ras el hanout and 3 tbsp water in a mixing bowl; blitz with a stick blender until well combined but not completely smooth. Put into a container and sprinkle with an extra ½ tsp ras el hanout to serve.

Each serving contains

the reference intake. See page 81.

Serve with carrot, cucumber and yellow pepper sticks, and halved sugarsnaps

These recipes may not be suitable for those with coeliac disease

Smoky Paprika Nut Mix 120g, £2 (£1.67/100g)

Gouda & Chorizo Rollitos 88g, £2.65 (£3.02/100g)

The glutenfree picnic

No soggy sarnies here! An alfresco feast without the gluten

Falafel lettuce wraps

Serves 4

Takes 5 mins Cost per serve 43p

Pull 4 large leaves from a Little Gem lettuce. Spoon 1½ tbsp Moroccan-style houmous into each, then top with 2 falafels (from a 125g pack). Spoon over 3 tbsp jarred pickled red cabbage and scatter with 60g feta Each serving contains

Berry skewers

Serves 4

Takes 5 mins Cost per serve 77p

Spear a halved strawberry, a blueberry and a raspberry onto a short wooden skewer; repeat to make 16 skewers. Put 4 tbsp Tesco Finest Belgian Chocolate Sauce into a container for dipping. Each serving contains

Spanish-Style

Tortilla 500g, £2.85 (57p/100g)

The family picnic

Colourful treats to please even the pickiest eaters

Pure Apple Juice 5 x 150ml, £1 (20peach)

Rainbow salad

Serves 4

Takes 10 mins

Cost per serve 69p

Put a drained 200g tin sweetcorn in a large bowl. Grate in 125g carrot and slice 1 cooked beetroot into matchsticks; add to the bowl with 100g quartered cherry tomatoes. Quarter and thinly slice 100g cucumber and add to the bowl; toss everything together. Drizzle over 2 tbsp olive oil and 1 tbsp balsamic vinegar

Each serving contains

Brookie Bites

20-pack, £2 (10peach)

COOK’S TIP

If making ahead, roll up the wraps as in the recipe, then wrap in clingfilm and chill. Slice into pinwheels when ready to serve.

Green eggs & ham pinwheels

Serves 4

Takes 10 mins

Cost per serve £1.38

Mix a 250g pack egg & mayonnaise with 60g Tesco Finest basil pesto in a bowl; season. Divide evenly between 4 wholemeal wraps, spreading to cover. Finely slice 40g baby spinach and scatter over the wraps, then tear over a 125g pack wafer-thin oak-smoked ham. Wrap up tightly, then use a sharp knife to slice each into 6-8 pinwheels.

Each serving contains of the reference intake. See page 81.

The big smoke

The challenge: Create an inventive barbecue dish from an exciting new plant-based ingredient. The result: See for yourself…

Grill masters

Sarit Packer and Itamar Srulovich are co-owners of London grill restaurant Honey & Smoke. We challenged them to give The Vegetarian Butcher’s Impeckable ‘chicken’ breasts a smoky twist. We love the result - and you will too.

The Vegetarian Butcher Impeckable 180g, £3 (£1.67/100g): soy-based chicken-style fillets.

SPICED COCONUT ‘CHICKEN’ WITH ALMOND RICE

Serves 4

Takes 45 mins plus marinating

2 packs The Vegetarian Butcher Impeckable ‘chicken’ breasts

1 tbsp olive oil

20g flaked almonds

1 small onion, diced

1 garlic clove, diced

185g basmati rice

½ tsp fine sea salt

15g fresh coriander, to serve

1 red chilli, thinly sliced, to serve

For the marinade

1 small onion, chopped

1 garlic clove, peeled

½ tsp crushed chilli (optional)

1 tbsp ras el hanout or curry powder

½ tsp ground turmeric

1 lime, zested

1 tbsp olive oil

100g coconut yogurt-alternative 30g desiccated coconut

1 Purée all the marinade ingredients together in a food processor until smooth. Transfer to a bowl, reserving

2 tbsp. Add the Impeckable ‘chicken’ and mix to coat, then marinate for at least 30 mins, or up to 24 hrs.

2 Prepare the barbecue (see step 3 to use a griddle). Heat the oil in a pan over a medium heat, then fry the almonds for 2 mins. Add the onion and garlic, sauté for 5 mins, then add the rice and mix to coat. Add the salt and 320ml boiling water; reduce the heat, cover and cook for 12 mins. Take off the heat, leave covered for 10 mins, then fluff with a fork.

3 Grill the Impeckable fillets on the barbecue or a lightly oiled griddle pan for 4 mins each side, basting with the reserved marinade, until hot and lightly charred. Garnish with coriander and chilli and serve with the almond rice.

Each serving contains

GIVE ME MORE! +

Find handy step-bystep pictures for this recipe at tes.co/impeckable.

LIVING ON THE VEG

The Wicked Chef shows off his barbecuing skills with this mouthwatering plant-based burger – so no one has to miss out

Summer barbecues are not only for meat-eaters – Derek Sarno’s gorgeous burgers are a great plantbased alternative, and so easy to make. ‘I like to mix up the marinade the night before so that the flavours have more time to infuse,’ says Derek. ‘Plus, prepping ahead gives me more time to spend outdoors!’ The jalapeño and chilli vegan cheese gives a nicely spicy edge to the mushrooms, but you can use any variety you prefer.

BALSAMIC & GARLIC MUSHROOM BURGERS

Makes 4

Takes 35 mins plus marinating Cost per serve 97p

4 large flat mushrooms

4 tsp rapeseed or olive oil

4 Free From coconut oil alternative to jalapeño & chilli cheese slices

4 white batch rolls, halved 10g vegan butter alternative, melted

2 tbsp Wicked Kitchen garlic mayonnaise with caramelised onion flavour

4 iceberg lettuce leaves, sliced

1 small red onion, thinly sliced

2 tomatoes on the vine, sliced

For the marinade

5 tbsp balsamic vinegar

½ tsp Dijon mustard

1 tbsp lemon juice

3 large garlic cloves, crushed 10g fresh basil, chopped

1 Preheat the barbecue and preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms on a baking tray and brush with the oil; season. Bake for 10 mins or until starting to soften.

2 Meanwhile, whisk together the marinade ingredients in a small bowl. Remove the mushrooms from the oven and pour over the marinade; set aside to marinate for 10 mins or up to 24 hrs ahead in the fridge.

3 Transfer the mushrooms with a slotted spoon to the barbecue (discard the marinade) and cook for 3-4 mins each side. Press down

a few times with a fish slice until you have dark charring marks and the mushrooms are starting to crisp up.

4 Add a slice of cheese-alternative to the mushrooms, stalk-side up, and grill for a further 1 min until starting to melt. Lightly brush the cut sides of the buns with the melted spread, then toast on the barbecue until golden and charred.

5 To assemble, spread the mayo on each bun and top with lettuce, tomato, a mushroom and onions. Top with the other half of the bun to serve.

TRY THIS INSIDE JOB

You can also cook the mushrooms on the hob. Start by heating a heavybased griddle pan over a medium-high heat. Add the roasted, marinated mushrooms, stalk-side down, then put a smaller, heavy-based pan on top to flatten them. Griddle for 2-3 mins, flip, press down again and cook for a further 2-3 mins until charred. Continue the recipe from step 4 to finish.

Derek Sarno

ÔThere’s nothing better than chargrilled mushrooms crisped up just right! Flat mushrooms soak up marinades flawlessly

Derek Sarno, Tesco’s director of plant-based innovation

Sunset fruit tart

‘PRIDE EVENTS ALLOWED ME TO FEEL LIKE I BELONGED’

‘Being both Black and queer, I found it hard to embrace my identities growing up. Pride events allowed me to feel like I belonged. This recipe combines Caribbean flavours while celebrating British strawberries; I use it as a way to discuss difficult topics. I love sharing my personality via food.’

Craig Poku is a data scientist and recipe developer (@pokubakes)

SUNSET FRUIT TART

Serves 12 freeze raw pastry

Takes 3 hrs plus chilling and cooling Cost per serve £2.10

160g plain flour

60g desiccated coconut

30g cocoa powder

30g icing sugar

4 tsp ground mixed spice

2 tsp ground nutmeg

140g cold unsalted butter, diced

1 large egg, separated

6 clementines, peeled and sliced into 5mm rounds

60g fresh pineapple, cut into 2mm slices

4 strawberries, halved For the orange curd

375g granulated sugar

5-6 large oranges, 3 zested, all juiced

9 large eggs, lightly beaten

1 tsp ground turmeric

300g full-fat Greek yogurt

1 Put the flour, coconut, cocoa, icing sugar, spices, ¼ tsp fine salt and the butter in a food processor and blitz to resemble breadcrumbs. Add the egg yolk and 2-3 tbsp cold water, then pulse until the dough just begins to combine.

2 Tip onto a work surface and gently knead to fully combine. Shape into a rough 15cm disc, then place between 2 x 40cm sheets of nonstick baking paper (see pic A, right) and bash with a rolling pin. Roll out from the centre of the pastry to a 3mm-thick, 35cm-wide disc, turning 90° between each roll. Chill for 15 mins.

3 Remove the paper from the pastry and cut 1 sheet into a disc to line the base of a 25 x 4cm deep tart tin (save the other piece).

Transfer the pastry to the tin and gently press it into the corners. Trim the excess with scissors, leaving a 1cm overhang (pic B). Use a fork to make holes all over the base, then chill for 20 mins. Preheat the oven to gas 5, 190°C, fan 170°C.

4 Cover the pastry with the reserved paper, fill with baking beans and bake for 22 mins.

Carefully remove the paper and beans, then return to the oven for 5-7 mins until the base is dry. Remove from the oven and trim the excess pastry with a knife. Brush with egg white and bake for 2 mins. Set aside to cool; reduce the oven to gas 3, 160°C, fan 140°C.

5 To make the curd, mix the sugar and zest in a pan, then add the eggs, 500ml orange juice and turmeric. Heat over a low heat for 12-15 mins, stirring constantly and scraping the pan to prevent the eggs scrambling (pic C). To check it’s ready, run your finger through the curd on the back of the spoon – it should hold its shape. Remove from the heat, stir in the yogurt, then strain into the tart case and bake for 20-30 mins until mostly set with a slight wobble. Cool for 30 mins, then chill for at least 2 hrs.

6 Increase the oven to gas 6, 200°C, fan 180°C. Transfer the clementines to a lined baking sheet and roast for 15 mins. Pat dry with kitchen paper and leave to cool. To serve, decorate with the fruit. Will keep for 2-3 days in the fridge.

Each serving contains

A ROLLING THE PASTRY

Using baking paper instead of flour to stop the pastry sticking to the work surface prevents it picking up white marks. Chill the pastry after rolling to keep it short.

B LINING THE TART CASE

Avoid stretching the pastry when lining the tart case. If it becomes sticky and difficult to work with, chill it for a few minutes to harden. Leaving a pastry overhang also allows for it to shrink a little in the oven.

C MAKING THE CURD

Continually stir the curd to prevent it scrambling. Passing it through a sieve once cooked will remove any errant egg for a silky-smooth finish.

Sue’s

There’s nothing like a spot of wild swimming to give you an appetite, and Sue’s crispy pork noodles, made using a Tesco Finest ultimate salt-aged pork loin joint, has become a bit of a tradition over the years. Her friends love to help prepare it after a bracing dip in the sea –the gloriously crackled, succulent pork and spicy Asian favours fuel an afternoon of fun and laughter. With a shared love of open water and delicious food that doesn’t break the bank, it’s no wonder Sue and her swimmers have stayed lifelong friends.

SUE’S ‘DIVE IN’ CRISPY PORK NOODLES

Serves 8

Takes 1 hr 30 mins plus resting Cost per serve £1.89

1-1.2kg Tesco Finest ultimate saltaged pork loin joint

sea salt

2 tbsp roasted salted peanuts, roughly chopped lime wedges, to serve (optional) For the dressing

½ tsp cornfour 125ml reduced-salt soy sauce

5cm piece ginger, peeled and sliced into matchsticks

1 lemongrass stalk, outer leaves discarded, finely chopped

100g clear honey

3 tbsp fish sauce

15g fresh coriander, stems finely chopped, leaves left whole

1 red chilli, deseeded and finely sliced

For the salad

180g dried rice vermicelli noodles

3 tbsp sesame oil

2 carrots, peeled into ribbons

½ cucumber, peeled into ribbons 150g pack edamame beans

15g fresh basil, leaves picked 15g fresh mint, leaves picked

1 Remove the pork from the fridge and pat the skin dry with kitchen paper. Sprinkle with sea salt, then leave at room temperature for 30 mins. Preheat the oven to gas 7, 220°C, fan 200°C.

2 Wipe off the salt and roast the pork for 30 mins. Reduce the heat to gas 6, 200°C, fan 180°C and roast for another 20 mins per 500g, plus 10 mins extra. Remove from the oven and leave to rest for 10 mins.

3 Meanwhile, make the dressing. Put the cornflour in a small saucepan and slowly whisk in the soy sauce, followed by the ginger, lemongrass, honey and fish sauce. Simmer over a medium heat for 10 mins until thickened and glossy. Remove from the heat and stir in the coriander stalks and chilli.

4 Cook the rice noodles to pack instructions. Toss with the other salad ingredients and the coriander leaves, then arrange on a platter.

5 Carefully prise the crackling off the pork and chop into bite-sized chunks. Carve the pork into thin slices. Arrange the pork over the noodles, then scatter over the crackling and peanuts. Drizzle over the dressing and serve with lime wedges for squeezing over, if you like.

Make it yours

3 WAYS TO USE YOUR JOINT

LEFTOVER PORK BÁHN MÌ

In this moreish Vietnamese-style recipe, your leftover roast pork is tossed in a sticky hoisin sauce, then stuffed into a baguette with sweet pickles, cucumber and fresh herbs.

CUBAN SANDWICH SALAD

These salad bowls pair your leftover pork with crispy croutons, cheese, salami and sweet pickle slices. A zesty mojo sauce brings it all together.

LEFTOVER PORK SANDWICHES WITH APPLE SLAW

A quick and easy lunch idea featuring a fresh apple and fennel slaw that can keep in the fridge for up to three days

Find the full recipes for each of these ideas at tes.co/leftoverpork.

Need a quicker, smaller version? Try Sue’s speedy pork noodle dish. It’s packed with fresh herbs and veg and uses a storecupboard-friendly dressing. Her impressive-looking meal for two is ready in under half an hour – and won’t break the bank to cook.

STAR LETTER

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**

I wanted to share the great success of making the Leaf wreath (April) with my two children. Arts and crafts can descend into chaos in our house, but this was a brilliant task. Being in the garden worked well – my three-year-old son loved cutting leaves from the hedge, which my seven-year-old daughter painted beautifully. Fantastic, I would do this again! Mandy,viaemail

HURRAY FOR US!

With the cost of living rising, I am grateful for small wins like Tesco magazine. I read mine with a cup of tea and feel a bit more cheerful. Great recipes, articles, vouchers, all for FREE! You are making things that little bit better. Julie,viaemail

Great recipe from March’s @Tesco

Nutritious Spiced lentil & spinach salad (April) with oranges and a chilli fennel dressing #iron #vitaminc

#summersalads

#healthyeating #tesco #veggie @_nobadfood_9

Most-liked recipe

Our Cereal milk cheesecakes (April) have gone down a treat, with many of you choosing them for your Easter dessert. Lisa said, ‘My four children absolutely loved making them, they’ll be a big hit for our celebrations’, while Katie from Norwich said, ‘My twins made them and found the whole process joyful!’

Jamie Oliver’s Asparagus Niçoise (April): best lunch #salad #spring #softboiledegg #tescomagazine #photooftheday #love #cooking #delicious #food #foodie @marta1gl

replaced.

Cook’s advice

KITCHEN SAVIOURS

Tips and tricks to help you cut down on energy usage, without losing out on flavour

We’re all looking to save money and live more efficiently, but did you know that just a few changes to your cooking habits can help to reduce your energy usage? Some 13.8% of household electricity is used on cooking*. Here are some easy ways to cut costs in the kitchen, from clever multitasking to using energy-efficient appliances.

SAY GOODBYE TO STANDBY

Approximately 23% of the UK’s total electrical usage comes from appliances we’re not currently using**, sometimes called ‘vampire appliances’. Switch off at the plug appliances such as toasters, kettles, food processors and dishwashers when not in use (leave the fridge on though!).

the UK’s cost of appliances left on standby**

SLOW-COOKER PULLED TURKEY ROLLS

Makes 8 Takes 5 hrs 15 mins Cost per serve 91p

1.25kg turkey thigh joint

MADE IN A SLOW-COOKER

in the liquid. Cover and cook for 5 hrs on the highest setting.

2 Once the turkey is cooked through, use a slotted spoon to transfer it to a serving dish, along with the onions and spices. Discard the bone, skin and the star anise, then shred the meat.

2 medium onions, thinly sliced

2 low-salt chicken stock cubes, made up to 900ml

2 tbsp Dijon mustard

1 tbsp English mustard, plus extra to serve (optional)

300ml apple juice

2 tsp paprika

2 tsp ground allspice

2 tsp arbol chilli fakes or crushed chillies

2 tsp cumin seeds

3 star anise

8 wholemeal rolls

1 Put the turkey joint in a 4ltr slow-cooker and add the onions. In a large jug, mix the stock with the mustards, then pour in the apple juice and the spices; mix well. Pour over the thigh joint to cover and gently swirl the meat £3.3bn

‘It’s more important than ever to reduce our energy usage – starting in the kitchen

300g pack coleslaw

60g bag rocket leaves

3 Split the rolls and divide the coleslaw between them, then top with the shredded turkey, onions and rocket leaves. Serve with extra mustard, if you like.

Each turkey roll contains

of the reference intake. See page 81. Carbohydrate 33g Protein 27g Fibre 6g

1 of your 5-a-day; high in protein; source of folic acid; source of zinc

Did you know…?

Slow-cookers use an average of 0.7kWh of energy over eight hours, compared to 2.2kWh for an oven *

Clever kit

Always ensure

WAYS TO OPTIMISE THE OVEN 5

1.PREHEAT PROPERLY

Putting food in the oven before it’s up to temperature means it heats up more slowly, leading to a longer overall cooking time.

2.CHECK THE TEMPERATURE

Most ovens run a little hotter or colder than the number on the dial, so it’s a good idea to check with an oven thermometer if you can. If your oven runs hotter, reduce the temperature to use less power; if it’s colder, increase the temperature to avoid having to leave it on for longer.

3.PLAN AHEAD

*** Source:

Microwaves use less energy than ovens, and don’t need preheating. A steamer placed over something you’re already cooking (such as pasta) halves the energy needed to cook veg.

BE WATER AWARE

• IT USES LESS ENERGY in most cases to boil water in a kettle than on the stove. Also, consider ingredients (such as noodles) that can be covered with boiling water rather than simmered.

• MAKING A CUPPA? Only boil the water you need, so you’re not left with half a kettle-full.

• COVER POTS AND PANS (unless you’re reducing a sauce): this keeps the heat in and brings liquid to the boil more quickly.

If you know you’ll be using the oven, consider what else you’re planning to make that day. Baking cookies, then having pasta bake for dinner? Cook both at the same time so you only need to switch on once.

4.EMBRACE BATCH COOKING

Roasting a huge tray of veg or a joint of meat are great ways to cut down on how often you’ll be using the oven –and will save you time in the week.

5.SWITCH IT OFF

So long as the door is kept shut, ovens retain heat for a long time. Switch it off5-10 mins before the cooking time and let your dinner finish cooking in the residual heat†

40% of the UK’s household energy is used in the kitchen***

GIVE ME MORE! +

Scan this QR code to find a recipe for Slow-cooker vegetable tagine, in our digital magazine.

Cook once, eat twice

Turn a spiced cauliflower curry into a tasty tart with these clever double duty recipes

Samosa tart p46

Cauliflower & pea curry p46

CAULIFLOWER & PEA CURRY

Serves 4

Takes 30 mins

Cost per serve 76p

1 extra-large cauliflower, leaves and stalk discarded, cut into florets

3 tbsp vegetable oil

2 tsp garam masala

1 large onion, finely sliced

3cm piece ginger, finely chopped

1 chilli, deseeded and finely chopped

2 tsp cumin seeds

2 tsp ground coriander

1½ tsp ground turmeric

400g tin chopped tomatoes

1 vegetable stock pot, made up to 300ml

150g frozen peas

½ lemon, juiced

5g coriander, leaves picked basmati rice and natural yogurt, to serve (optional)

1 Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower in a roasting tin, drizzle with 2 tbsp oil, add the garam masala, season and toss to coat. Roast for 18 mins until tender and charred at the tips.

2 Meanwhile, heat the remaining oil in a frying pan over a low heat and cook the onion for 6 mins until softened. Add the ginger and chilli. Fry for 1 min, then stir through the spices and fry for 2 mins more. Tip in the tomatoes and add the stock. Bring to a simmer and cook for 15 mins until thickened.

3 Cook the peas in a pan of boiling water for 2 mins. Drain, then add to the sauce with the cauliflower. Stir in the lemon juice. Reserve 500g of the curry for the Samosa tart (right). Scatter the remaining curry with coriander and serve with basmati rice and yogurt, if you like.

Each serving contains

of the reference intake. See page 81.

SAMOSA TART

Serves 4

Takes 40 mins

Cost per serve 96p

7 sheets filo pastry

40g butter, melted

500g leftover Cauliflower & pea curry

¼ tsp nigella seeds

25g pomegranate seeds salad leaves, to serve (optional)

For the coriander yogurt

½ green chilli, deseeded and chopped

½ garlic clove, chopped

10g fresh coriander, chopped (reserve a few leaves to garnish)

75g natural yogurt

¼ lemon, juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tin (about 30 x 20cm) with a strip of baking paper hanging over the ends (to help remove the tart later). Unroll a sheet of filo pastry and brush one

side all over with a little melted butter. Place a second sheet on top. Repeat with the remaining filo to use all 7 sheets.

2 Transfer to the tin, then scrunch the sides (to hold the filling). Brush with any remaining butter, then bake for 10 mins until golden.

3 Spoon the curry over the tart case, scatter with the nigella seeds, then bake for a further 20 mins until the pastry is crisp and golden and the filling is piping hot.

4 Meanwhile, blitz the coriander yogurt ingredients in a food processor until smooth.

5 Scatter the pomegranate seeds and coriander leaves over the tart, then drizzle with the coriander yogurt. Serve with salad, if you like.

Each serving contains

COOK’S TIP

Slice the leftover cauliflower leaves and stalk, then add to stir-fries, slaws, stock and soups.

A FAMILY FLAGBEARER TRIP A FAMILY FLAGBEARER TRIP WINWIN

Salad leaves

Give your greens a glow-up

Got a bag of limp leaves lingering in the fridge? Show your lettuce some love with these thrifty fresh ideas

How to use up salad leaves

Give wilted leaves a new lease of life by blitzing them into these sauces

Chimichurri

Makes 200ml

Takes 10 mins Cost per serve 7p

Very finely chop 1 red or green chilli, ½ small onion, 20g mixed salad leaves and 15g fresh mixed herbs (we used parsley, coriander and oregano). Mix together in a bowl, then add 3 tbsp wine vinegar, 75ml olive oil and a pinch of sugar; season well. Serve with griddled steak, fish or roasted veg. Will keep, covered, for 4-5 days in the fridge.

Each serving (1 tbsp) contains

GET AHEAD

All these sauces keep well in the fridge (see each recipe for how to store). Why not blitz a batch to keep on hand?

Chimichurri Green goddess sauce

22k TONNES

The amount of leafy salad we throw away every year, costing us £64m*

Pesto

Makes 250ml

Takes 10 mins

Cost per serve 13p

Put 40g mixed salad leaves in a food processor with 1 small garlic clove, the juice of ½ lemon, 25g grated Parmesan or pecorino and 30g mixed chopped nuts (try hazelnuts, walnuts, Brazil or macadamia). Pulse a few times to coarsely chop. With the motor on, slowly drizzle in 100ml olive oil until you get a smooth sauce. Scrape down the sides and blend again; season. Stir through pasta, swirl into soups, or spoon onto pizzas and tarts. Will keep, covered, for up to a week in the fridge.

Each serving (1 tbsp) contains

of the reference intake. See page 81.

Carbohydrate 0g Protein 1g Fibre 0g

Green goddess sauce

Makes 250ml

Takes 10 mins

Cost per serve 8p

Put 40g mixed salad leaves in a blender with 100g yogurt, 1 small garlic clove, the zest and juice of ½ lemon, 2 tsp drained capers and 2 chopped anchovy fllets. Blend to a smooth, creamy green sauce, scraping down the sides if you need to. Season well, adding more lemon juice, if you like. Serve as a dip or use as a sauce for roasted veg. Will keep, covered, for 2-3 days in the fridge.

Each serving (1 tbsp) contains

3 speedy dressings

Leaves still got legs? Shake up these dressings to help make the most of them

1.THE SPICY ONE

Mix together 2 parts lime juice, 1 part each soy sauce and sesame oil, and a little caster sugar to taste. Stir in enough sriracha to add a kick.

2.THE CREAMY ONE

Mix a crushed garlic clove with 2 parts tahini and 1 part lemon juice Slowly stir in 2 parts water (more if needed) to make a smooth and runny dressing; season.

Matchmaker

3. THE CITRUSSY ONE

Mix together 3 parts extra-virgin olive oil, 1 part lemon juice, and Dijon mustard and lemon zest to taste; season.

Pair with the perfect dressing

Round Buttery and mild. Contrast with classic vinaigrette.

40kJ 9kcal <1g<1g1g0.2g 1% 1% 1% 3%

0%

of the reference intake. See page 81.

Carbohydrate 1g Protein 1g Fibre 0g High in protein; source of iodine

Rocket & watercress Peppery and full of bite. Great with citrus.

Iceberg Sweet and crunchy. Match with a blue cheese sauce.

Romaine Crisp and slightly bitter. Ideal with creamy Caesar dressing.

Energy Fat Sugars Salt Saturates

5

FOR UNDER

Five reader-approved recipes to enjoy outdoors -you can even cook some on the barbecue!

5 x DINNERS

4 x SERVINGS

CHANGE IN YOUR POCKET +

Tried it, liked it

Our tester this month is Danielle, who lives with her husband and two sons, aged four and six. ‘My husband is in the army and has a busy work schedule, and the children are always full of energy,’ says Danielle. ‘I seem to make the same things a lot and lack much variation, so I was keen to try some new dishes and be able to save some money on groceries. We found the recipes easy to follow and quick to make, and really enjoyed trying something affordable and different.’

GET INVOLVED

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

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change and some products may be unavailable

SHOPPING LIST

4-pack Suntrail Farm lemons

25g piece fresh ginger

30g pack fresh parsley

20g pack fresh oregano

1 aubergine

1 garlic bulb

1 cucumber

3 loose red onions

100g bunch spring onions

2 x 250g packs Nightingale Farms cherry tomatoes

60g pack red chillies

250g pack baby spinach

375g pack Nightingale Farms peppers

350g pack Redmere Farms courgettes

220g pack Redmere Farms green beans

1kg Redmere Farms baby potatoes

200g pack Creamfields Greekstyle salad cheese

500g Creamfields low-fat natural yogurt

200g tub houmous

6-pack medium free-range

eggs

380g pack chicken livers

500g pack turkey breast mince

6-pack white batch rolls

4-pack white sub rolls

500g pack Hearty Food Co. penne

250g wholewheat noodles

150ml bottle reduced-salt soy sauce

185g jar Dijon mustard

340g jar Stockwell & Co. honey

145g tin Stockwell & Co. tuna in brine

+FROM YOUR STORECUPBOARD

olive oil, vegetable oil, plain flour

SMOKY COURGETTE PASTA SALAD

Serves 4 Takes 35 mins plus BBQ preheating

350g courgettes, trimmed and sliced lengthways into 5mm-thick strips

2 tbsp olive oil

350g penne

½ lemon, zested and juiced 250g cherry tomatoes, halved 150g low-fat natural yogurt ½ garlic clove, crushed 100g salad cheese, crumbled ¼ cucumber, coarsely grated 10g fresh parsley, finely chopped

1 If using a charcoal barbecue, preheat at least 40 mins before you want to cook. It’s ready when the large flames have died down and the coals are white and ashy. Alternatively, heat a griddle pan over a high heat.

2 Put the courgette strips in a bowl and drizzle with 1 tbsp oil; season. Toss well to coat. Griddle or barbecue the courgettes for 4-5 mins each side until picking up char lines and soft throughout, working in batches if needed. Transfer to a plate. Once cool

enough to handle, cut into bitesized pieces at an angle.

3 Cook the pasta to pack instructions. Drain well and rinse with a little cold water to prevent the pieces sticking together. Tip into a bowl and drizzle with 1 tbsp oil; season. Add the lemon juice and tomatoes and toss well.

4 Mash the yogurt, garlic, lemon zest and most of the salad cheese in a bowl with a fork until combined. Stir in the grated cucumber and most of the parsley.

5 Toss the charred courgette pieces into the pasta salad. Add dollops of the cucumber yogurt and top with the remaining salad cheese and parsley and a crack of black pepper. Stir the cucumber yogurt through the pasta just before serving.

Each serving contains

of the reference intake. See page 81. Carbohydrate 78g Protein 18g Fibre 7g 2 of your 5-a-day; low in saturated fat

ÔThe boys are fussy about vegetables but wolfed this down and loved the courgette!

PEPPER, HOUMOUS & TURKEY BURGERS

Serves 4 freeze burger patties only

Takes 35 mins plus BBQ preheating

500g new potatoes, halved if large 500g turkey breast mince

1 egg yolk

1 garlic clove, crushed

1 lemon, zested and juiced

10g fresh parsley, finely chopped

3½ tbsp olive oil

2 peppers, halved and deseeded

2 tsp Dijon mustard

2 tsp clear honey

125g baby spinach

4 white batch rolls

100g houmous

½ medium red onion, finely sliced

CRISPY CHICKEN LIVERS WITH SPRING ONION NOODLES

Serves 4 Takes 30 mins

380g chicken livers

1 tbsp vegetable oil

2½ tbsp clear honey

1 red chilli, finely chopped

1 garlic clove, crushed 25g ginger, peeled and grated 250g wholewheat noodles

100g spring onions, finely sliced

2 tbsp reduced-salt soy sauce

1 Drain and pat the chicken livers dry with kitchen paper, trim off any sinew and season with black pepper. Heat 1 tbsp oil in a nonstick frying pan over a high heat and fry the livers for 8-10 mins, turning halfway, until cooked through and crisp (be careful as they may spit as they fry). Transfer to a plate.

2 Meanwhile, mix the honey, chilli, garlic and ginger with 1 tbsp water in a small saucepan over a medium low heat. Cook for 5-6 mins until thickened and fragrant. Brush most of the glaze over the resting chicken livers.

3 Cook the noodles to pack instructions, drain well, then return to the pan with the heat off. Toss through most of the spring onion and drizzle in the soy sauce. Divide between 4 bowls. Slice the chicken livers and divide between the bowls. Drizzle over the remaining sweet chilli sauce and scatter with the remaining spring onions.

Each serving contains of the reference intake. See page 81.

1 If using a charcoal barbecue, preheat the barbecue 40 mins before cooking. It’s ready when the flames have died down and the coals are white and ashy. Alternatively, preheat the grill to high.

2 Boil the potatoes for 20 mins in salted water until tender, then drain. Put the mince, egg yolk, garlic, lemon zest and parsley in a bowl with some seasoning. Mash with clean, slightly oiled hands to combine, then form into 4 burger patties.

3 Use 1 tbsp oil to brush the patties on both sides, and brush the pepper halves with another ½ tbsp oil; season. Cook for 6-8 mins each side until the burger are cooked through and the peppers are softened.

4 Whisk the remaining 2 tbsp oil with the mustard, honey and lemon juice in a bowl. Add 100g spinach and the potatoes; toss to coat.

5 Split the rolls and grill for 30 secs until golden. Load the bases with 1 heaped tbsp of houmous, the remaining spinach, red onion, pepper, burgers and the bun lids. Serve with the dressed spinach and potatoes. Each serving

The kids had never had liver but it went down a treat. I’d add more sauce next time

Add to omelettes for extra fluffiness, or use as a glaze when baking pastry. melett USE IT UP

EGG WHITE

‘

This

was our favourite of the week. The potatoes and dressing brought everything together and the kids didn’t even ask for ketchup!

‘

‘

Usually the boys will only eat chicken but this was a game changer. Healthy and perfect for summer, and the onion added a lovely crunch

‘

CHARRED GREENS & TUNA NIÇOISE

Serves 4

Takes 30 mins plus BBQ preheating

500g new potatoes

4 eggs

220g green beans

2½ tbsp olive oil

1 lemon, juiced

1 tbsp Dijon mustard

5g fresh oregano, leaves picked and fnely chopped

1 red onion, fnely sliced

1 pepper, deseeded and sliced ½ cucumber, fnely sliced into half-moons

100g baby spinach

2 x 145g tins tuna in brine, drained

1 If using the barbecue, preheat at least 40 mins before cooking. It’s ready when the large fames have died down and the coals are white and ashy. Alternatively, heat a griddle pan over a high heat.

2 Boil the potatoes for 20-25 mins until tender, adding the eggs for the last 6 mins of cooking. Rinse the eggs under cold water, then peel. Drain the potatoes and cut into quarters.

3 Put the green beans in a bowl with ½ tbsp oil; season and toss to coat. Transfer to the hot barbecue or griddle pan in a single layer and cook for 5-6 mins, turning every few mins, until lightly charred and tender. Tip into a bowl and leave to cool.

4 Whisk 2 tbsp olive oil, the lemon juice, mustard and oregano in a large bowl. Add the potatoes, onion, pepper, cucumber, spinach and green beans. Toss until everything is well coated in the dressing. Add the tuna and toss again, then transfer to a serving dish. Halve the eggs and add to the salad; drizzle any dressing left in the bowl over the top. Each serving contains

of the reference intake. See page 81. Carbohydrate 27g Protein 25g Fibre 5g 1 of your 5-a-day; source of vitamin B12;

GREEK-STYLE CRISPY AUBERGINE SUBS

Serves 4

Takes 45 mins

2 white batch rolls, torn into pieces

10g fresh oregano, leaves chopped

1 egg, beaten with 1 tbsp cold water 50g plain flour

1 aubergine, cut into 1cm-thick rounds

2 tbsp olive oil, plus 2 tsp ¼ cucumber, coarsely grated 100g low-fat natural yogurt

1 garlic clove, crushed

4 sub rolls

100g houmous

25g baby spinach leaves

1 red onion, fnely sliced 100g salad cheese, crumbled or sliced into thin shards 250g cherry tomatoes, sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Pulse the torn bread in a food processor to fine breadcrumbs, tip onto a plate and stir in most of the oregano. Put the egg and four in separate bowls; season the four.

2 Working in batches, dust the aubergine rounds in the four on

both sides, then brush with egg until completely coated. Dip into the breadcrumbs, pressing them into the aubergine to stick. Transfer to a lined baking sheet. Once all the aubergine rounds are breadcrumbed, drizzle over 2 tbsp oil, then bake for 20-25 mins, turning halfway, until golden and crisp.

3 Meanwhile, mix the cucumber, yogurt and garlic with some black pepper. Split the sub rolls in half, keeping one side attached. Spread 1 heaped tbsp of houmous on each base and top with the spinach. Stuff the crispy aubergine slices into the rolls and top with the red onion, a dollop of the tzatziki and a crumbling of cheese. Toss the sliced tomatoes with the remaining oregano, any tomato juices from the chopping board and 2 tsp olive oil. Serve alongside the sub rolls.

Each serving contains

ÔThe tzatziki was lovely, though I’d add Cheddar next time for the boys

710k

tonnes of potatoes are wasted each year in the UK*

Too good to waste

Potatoes

Helping you cut down on food waste, one ingredient at a time

Roasted with salt, boiled until buttery, grated for rostis or mashed into the ultimate comfort food – everyone has a favourite way to cook potatoes. But, despite their endless uses, an eye-watering £555m* worth are thrown away each year in the UK. Read on for our tips on how to revive a spud past its best, so you can enjoy yours for longer and cut down on waste.

STORE THEM RIGHT

It was previously advised to store potatoes in a cool, dark place, but new research has shown they can last up to three times longer when stored in the fridge, and that this doesn’t cause the starch to break down more quickly*. Only wash when ready to use: muddy potatoes last longer as the mud protect them from light. Keep them away from onions too, as they both release gases that cause the other to spoil quicker.

MAKE THEM GO FURTHER

As potatoes age, they develop sprouts and may turn green – as long as you cut out these parts, the spud is still safe to eat. Potatoes can also be frozen for three months: parboil them first.

USE THEM UP

FOR NEW POTATOES

Roasted garlic butter new potatoes

Toss potatoes with oil and roast until cooked through. Mash butter, crushed garlic, chopped parsley and lemon juice; season. Dot over the potatoes, then roast for 10 mins to melt.

FOR BAKING POTATOES

Spicy barbecue potato skins

Wrap potatoes in foil and barbecue. Scoop out the centres and mix with grated cheese, spring onion, chipotle paste and coriander. Spoon back into the potato skins; barbecue until golden.

June is the perfect time to celebrate glorious seasonal produce and bring a bit of sunshine to your table. I’m sharing a selection of gorgeous summer recipes to help you make the most of the sunny days

Don’t miss Jamie’s third recipe, this beautiful Summer tart with fresh strawberries – visit tes.co/ jamiessummertart.

SUNSHINE STARS Jamie’s

Jamie’s recipes are full of fresh and vibrant flavours to help you enjoy the warm days and lighter evenings

SPICED CHICKEN SKEWERS WITH A CARROT & MINT SALAD

Serves 2 Takes 40 mins

Cost per serve £2.71

4 organic chicken thigh fillets (300g)

1 red onion

2 mixed-colour peppers

227g tin pineapple slices in juice

4 tbsp natural yogurt

2 tbsp Jamie Oliver Tikka Masala (or Madras) Curry Paste

1 tbsp extra-virgin olive oil red wine vinegar

2 carrots 15g fresh mint

2 flatbreads

1 Preheat the grill or barbecue. If you’re using wooden skewers, soak them in cold water for 10 mins. Cut the chicken into 4cm chunks, peel and chop the onion into wedges, then divide into petals. Deseed the peppers and cut into chunks roughly the same size as the chicken. Drain the pineapple, reserving the juice, and cut into chunks.

2 Put 2 tbsp yogurt in a large bowl with the curry paste and a pinch of salt and pepper; stir well. Add the chopped chicken, veg and pineapple to the bowl and mix until everything is well coated.

3 Thread onto the skewers, alternating between chicken, veg and pineapple until everything is used up, then cook on the barbecue or under the grill for 20-25 mins, turning occasionally, until cooked through, golden and gnarly.

4 Meanwhile, pour the extra-virgin olive oil into a serving bowl. Add

2 tbsp red wine vinegar and 2 tbsp of the reserved pineapple juice, then season to perfection and whisk together. Coarsely grate in the carrot, pick and fnely chop most of the mint leaves (saving a few pretty ones for later) and add to the bowl, then toss in the dressing.

5 Remove the skewers to a board to rest, then toast the flatbreads on the barbecue or grill. Place the skewers on the warmed flatbreads with the carrot salad, drizzle over the remaining yogurt, scatter with mint leaves and serve.

Each serving contains of the reference intake. See page 81. Carbohydrate 55.8g Protein 39.3g Fibre 10.3g

Perfect for barbecues

‘When the sun’s out, you can’t beat a bit of marinated grilled chicken, and these gnarly skewers couldn’t be easier. All the flavour comes from the spice paste, while my secret ingredient – pineapple –adds a little sweetness’

‘I’ve combined two favourites of mine, eggy bread and the humble crumpet, in this easy veggie brunch that’s perfect for the kids to rustle up’

Father’s Day brunch

MUSHROOM & SPINACH EGGY CRUMPETS

Serves 2

Takes 30 mins

Cost per serve 70p

3 free-range eggs

1 tsp chilli sauce, plus extra for drizzling

2 crumpets

4 chestnut mushrooms (80g)

2 thyme sprigs

80g baby spinach

olive oil

30g feta

1 Crack one of the eggs into a shallow bowl and whisk with a dash of chilli sauce. Soak the crumpets in the egg mixture for a couple of mins, pressing them down and turning halfway.

2 Slice the mushrooms, chucking them into a large, dry frying pan over a medium-high heat as you go. Dry-fry for 5 mins until golden brown, stirring occasionally. Pick in the thyme leaves and stir in the spinach. Cook for 2 mins until wilted, then season to perfection.

3 Push the mushrooms and spinach to one side and drizzle in 1 tsp olive oil. Add the crumpets and cook for 2 mins each side until golden. Divide the crumpets between your plates and top with the mushroom and spinach mixture. Return the pan to the heat, crack in the remaining eggs and fry until the tops of the whites are set but the yolks are still runny (or to your liking).

4 Crumble the feta over the crumpets and top with the fried eggs. Add a drizzle of chilli sauce and serve.

For your chance to win a signed copy of Jamie’s new book, Together, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 8 June 2022. Closes 23:55 on 12 July 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

If you make one change…

…eat more lentils

With this trusty storecupboard hero, eating healthier can be easier – and cheaper – than you think. Whether you want to reduce your meat intake, up your fibre or stretch your food shop further, lentils can be a delicious and nutritious addition to any diet.

Lentils are pulses, along with dried or tinned beans, chickpeas and peas.

Pulses are in the legume family (which is made up of plants that grow in pods) and are considered to have lots of health benefits.

One portion of cooked lentils is three heaped tablespoons, and this provides around a sixth of the protein an adult needs each day.

Switching all or some of the meat in your spag bol for lentils can help you cut down on your saturated fat. There is around 9g of protein in 100g of cooked lentils * , and they’re cheaper than mince too.

** Source: bhf.org.uk

* Source: bbcgoodfood.com

Rich in fibre, eating lentils promotes healthy digestive functions that are thought to lower your risk of chronic diseases like heart disease and type 2 diabetes * . One portion of cooked pulses provides about a third of your daily fibre. **

KNOW YOUR LENTILS

Brown

Great in soups and stews as they hold their shape, brown lentils have an earthy flavour

Green

Peppery and delicious in salads and sides

Puy Also called lentilles vertes when not grown in Puy, France – they have a firm texture and nutty flavour

Yellow and red Nutty and sweet – great in curries, especially dhal

Did you know…?

80g of pulses are 1 of your 5-a-day! But, regardless of how many portions you eat, they only count once, as they contain fewer nutrients than fruit and veg.

Turn over for budget 5-a-day recipes

The money-saving way to 5-a-day

How do I get my 5-a-day without spending a fortune?

Increasing our intake of fruit and veg is one of the easiest ways to improve our overall health. Our expert explains why, and shares some simple, affordable tips:

Meet our expert Charlotte Stirling-Reed is a registered nutritionist and author who specialises in maternal, baby and children’s nutrition.

‘We’re always told that we should be eating more fruit and vegetables, but why? To put it simply, they contain a wealth of beneficial vitamins, minerals and plant compounds that are valuable for our health. Plus, research consistently shows that an increased intake is linked with a reduced risk of developing chronic diseases such as cardiovascular disease, diabetes and cancer. The 5-a-day target is the minimum amount we should be aiming for. Fresh, frozen, tinned and dried fruit and veg all count. And you don’t need to go for “superfoods” – all fruit and vegetables contain nutrients.’

WHAT COUNTS*?

• 80g fruit and veg That’s 1 banana or a cereal bowl of spinach

• 30g dried fruit

The equivalent of 1 tbsp sultanas

• 80g beans and pulses 3 tbsp lentils**

• 150ml fruit juice or a smoothie**

12% ?

Did you know…?

Portion sizes for young kids depend on their age, size and physical activity, but are roughly what they can fit into the palm of their hand.

Fiction v fact

3BUDGETFRIENDLY STAPLES

FROZEN PEAS

Add these green goodies to soups, pastas and curries.

LENTIL PASTA

A quick and easy way to get extra nutrients into family meals.

TINNED BEANS

Boost the fibre content of dishes: stir these into veggie chillies and tuna salads, or blitz into mash.

Fiction Frozen and tinned fruit and veg aren’t as nutritious as fresh.

Fact Frozen and tinned varieties contain similar levels of nutrients as their fresh counterparts –sometimes even more.

For example, frozen green beans contain more vitamin C per 100g than fresh, but fresh contain more folate per 100g than frozen. Try to mix up the types you eat –variety is key!

of children (11 to 18-year-olds) and 33% of adults in the UK are meeting the recommended 5 portions of fruit and vegetables a day***

Hit your target

Here’s a family-friendly, veg-packed meal providing 3 of your 5-a-day.

VEG & WHITE BEAN FRITTERS WITH SLAW

Serves 6 (makes 18-20 fritters)

Takes 1 hr

Cost per serve 60p

400g tin butter beans, drained and rinsed

450g courgettes, grated

3 spring onions, finely sliced

150g plain flour

½ tsp baking powder

¾ tsp smoked paprika

1 tsp garlic granules

1 tsp dried oregano, or other dried herbs such as basil or dill (optional)

100g reduced-fat salad cheese

1 lemon, zested and juiced

1 large egg

3 tbsp sunflower or rapeseed oil

For the slaw

2 medium carrots (200g), scrubbed and grated

½ red cabbage (around 450g), finely sliced

½ red onion, finely sliced

1 tsp caster sugar (optional)

10g fresh chives, finely snipped

1 tbsp sunflower oil

1 Coarsely mash the butter beans in a large bowl. Put the grated courgettes in the centre of a clean tea towel. Wring out as much excess water as you can, then add to the butter beans. Add the spring onions, flour, baking powder, paprika, garlic and dried oregano (if using); season. Stir to combine. Crumble in the cheese and stir through the lemon zest.

2 In a jug, whisk the egg with 125ml water. Pour into the butter bean

mixture; stir until no dry patches remain. Heat 1 tbsp oil in a large, nonstick frying pan over a medium heat. Working in batches, add 1 heaped tbsp batter per fritter to the pan, spreading it out slightly with a spoon. Cook for 5 mins undisturbed, then flip and cook for a further 5 mins. Repeat to use all the batter, adding a little more oil for each batch; you should have 18-20 fritters.

3 Meanwhile, put the carrot, cabbage and onion in a bowl. Add the sugar, if using, chives, oil, the lemon juice and 1 tsp salt. Use your hands to scrunch together and coat evenly.

Spotlight on Summer skin

With summer fast approaching, it’s time to swot up on what all that sunshine can do to our skin – and how we can protect it

After months of grey weather, it’s great to welcome back some sun. But before rushing outside, it’s worth remembering that along with all the benefits (hello, vitamin D and mental health wins), the sun’s rays can do a fair bit of damage too.

As well as premature ageing and eye damage, there’s the more serious risk of skin cancer. Caused by ultraviolet (UV) radiation, there are two types of damaging rays – UVA and UVB – and they can affect anyone, young or old, fairskinned or dark-skinned. This is why it’s so important to take sun safety seriously.

It’s especially crucial when it comes to children’s skin, as Dr Walayat Hussain, skin cancer specialist at the British Association of Dermatologists, explains. ‘What you do in your formative years can have a massive impact on your risk later on in life,’ he says. ‘There seems to be a skin memory, and that’s why getting burnt or blistered in your youth is more damaging.’

While you can’t undo the damage done in those early years, it is possible to stop it getting worse – and to protect the next generation. So as May marks Skin Cancer Awareness Month, we’ve rounded up everything you need to know about skin safety.

TO 90%

The ABCDE rule

Check your moles at home, following these easy guidelines:

A is for Asymmetry

Is the mole or skin lesion asymmetrical in shape, where one half of the mole is unlike the other?

B is for Border

Check for an irregular border on your mole. Is it scalloped, poorly defined or jagged?

C is for Colour and Comparison

Is there more than one colour in your mole, and does it look visibly different to your other moles?

D is for Diameter

Is the diameter of your mole bigger than 7mm (about the size of the end of a pencil)? However, bear in mind that most skin cancer starts smaller than this. It is important to check any lesion that is new, changing or unusual, regardless of size.

E is for Evolving

Is the mole or lesion evolving or changing size, shape or colour?

Ifyouansweryestoanyof theabove,it’sworthhaving acheckupwithyourGP.

Did you know…?

You can get skin cancer in areas of the body that have never been exposed to the sun, such as the soles of the feet**

Melanoma is the fifth most common cancer in the UK, with around 16,700 cases diagnosed every year

SPF maths

SPF stands for ‘sun protection factor’ and describes sunscreen’s ability to protect your skin from damage by UVB rays. As a guide, if it takes 10 minutes for unprotected skin to turn red, using an SPF30 sunscreen theoretically protects for 30 times longer – ie five hours (30 x 10 mins = 300 mins).

Sunscreen wears away, so you need to reapply it every couple of hours, and immediately after swimming**

Wear sunscreen

Most people do not apply enough. An average adult should be applying around 2 teaspoons to head, arms and neck only. Up that to 2 tablespoons if you’re covering your entire body, like when wearing swimwear***

Zero tolerance

Babies under six months old have sensitive skin, so keep them out of direct sunlight completely***

Check it out

Melanoma is the fifth most common cancer in the UK, with

BAG SOME ESSENTIALS

1 Tesco Soleil Q10 Face Sun Cream SPF50 50ml, £2.40 (£4.80/100ml)

2 Tesco Soleil Dry Touch Sun Protection Mist SPF30 200ml, £3.60 (£1.80/100ml) 3 Tesco Soleil Kids Sensitive Sun Protection Lotion SPF50+ 200ml, £4 (£2/100ml)

around 16,700 cases diagnosed every year†. Caught early it’s easily treated, but if left late it can be fatal. If you’re worried about a mole or skin lesion, get it checked.

The good news

Around 90% of all skin cancers are caused by overexposure to UV radiation from the sun and/or sunbeds – that means that the majority of all skin cancers are preventable by undertaking simple sun safety measures*

Prevention is best

Dr Hussain shares his tips for keeping sun damage at bay.

Wear sun cream that has a minimum of SPF30 and UVA3 star rating, daily between the months of March and September.

Stay out of direct sunlight between 11am and 3pm.

Wear a wide-brimmed hat, sunglasses and clothing that covers skin.

Know your skin type. Fair, freckly skin tends to be higher risk – but even dark skin can be affected.

Do not use sunbeds.

WORDS JO WOODERSON PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN * Glutenand wheat-free. ** Gluten-, wheatand milk-free. *** Gluten-, wheat-, milkand egg-free. 10p from the sale of each Tesco Free From product sold in Tesco stores and tesco.com between 5 June 2022 and 11 June 2022 will be donated to the Natasha Allergy Research Foundation (narf.org.uk). The Natasha Allergy Research Foundation is a registered charity in England and Wales (1181098)

Charity partnerships

Fight against allergies

Discover how Tesco is supporting medical research into food allergies, and how you can get involved too

Six years have passed since Natasha EdnanLaperouse tragically lost her life after having an allergic reaction to a baguette that contained sesame seeds not listed on the packaging. Since then her parents, Tanya and Nadim, have set up the Natasha Allergy Research Foundation, which raises vital funds for medical research into and awareness of food allergies. The couple helped introduce Natasha’s Law last October, which requires all pre-packaged food made and sold on the same premises in the UK to have a full list of ingredients.

Tesco is committed to supporting research into food allergies and raising awareness, so for the third year running, Tesco is working with Natasha’s Foundation. For every Free From product bought in stores and online during World Allergy Week (5-11 June), Tesco will donate 10p to the charity.

There are now 196 products in the award-winning Free From range, from meals and desserts to snacks, all created with great taste but without the allergens. With summer upon us, we’re all excited for outdoor eating – with the Free From range, you needn’t miss out on all the food and drink because of food allergies.

This Free From Quiche Lorraine 160g*, £1.30 (81p/100g), is great for picnics

Load up Free From Brown Seeded Rolls 4-pack**, £1.65 (41peach), with burgers

Bake up a storm with Free From Surprise Cupcake Kit 300g*** , £2 (67p/100g)

Get dipping with Free From Chilli & Lime Tortillas 200g* , £1 (50p/100g)

Tesco customers have supported NARF from the start. This year the money raised will fund our first clinical trial, which will explore the management of food allergies.

Tanya Ednan-Laperouse OBE, Natasha’s mother and founder of the Foundation

Summer days

A light lunch

Whether it’s small bites or a sunshine spread, take alfresco dining to a whole new level of style

ON TABLE Hinch Tuscany Side Plate £3.50; Hinch Tuscany

Serving Platter* £15; Hinch Tuscany Pasta Bowl £5;

Hinch Tuscany Dinner Plate £4; Hinch Gradient Long Stem

Wine Glass £4; Hinch Gradient Stackable Tumbler £3.50;

Hinch Heart Dipping Bowl £4; Hinch Heart Medium Bowl £6;

Hinch Natural Placemat £3.50; Hinch Multiwick Candle

- Magnolia & Citronella 350g* £10

ACCESSORIES Hinch Solar Lantern, Large £21, Small £18;

Bayswood Olive Tree £25; Hinch Textured Throw* £15; Hinch

Textured Cushion* £10

Only £3.50

Smart ideas for a summer that’s big on fun and low on cost

Great memories at great value – what more could you want? Try these tips out wherever the sun takes you. You’ll save pennies, while still enjoying the things you love.

BORROW, DON’T BUY

Sites like Fatllama.com and Libraryofthings.co.uk allow you to borrow almost anything, at a fraction of the cost of buying it

new and without needing to store it. From tents and sleeping bags, so you can set up camp in your garden, to a sewing machine, so you can patch up any summer outfits.

COOL FUEL

Make day trips in the car a little more affordable with apps like Petrol Prices, which compare the price of fuel so you can find the best deals for your drive.

LIGHTS, CAMERA, ACTION

Relive a blockbuster from the comfort of your couch. Dress up as the characters and prepare a themed snack according to the movie choice (Harry Potterstyle Butterbeer popcorn, anyone?). Make tickets using card – kids will enjoy presenting theirs for ‘entry’ – then add throws, dim the lights and it’s showtime!

SUMMIT UP

Elevate your walk by switching it up for a hike. Apps like AllTrails (Android and iOS) make exploring outdoors less daunting – they even buzz if you wander the wrong way!

BOTTLE IT UP

There’s nothing better than sipping ice-cold water on a hot day. Fill an empty bottle ¾ with water, then pop it in the freezer overnight. Take it out with you: it will defrost over the day, so you’ll always have cool water.

GRAB AND GO

Swap a mega day trip for a wander to a local green space and make it easy by keeping a ‘bucket of fun’ by your door to take with you at a moment’s notice. Pack towels, sun cream and ball games, as well as snacks and juice boxes, to save on buying them when you’re out.

CHECK IT OUT

With quiet nooks to read and more books than you can imagine, libraries are unsung heroes. And they’re often free to join. Many have activities during the holidays, like knitting, crafting or art classes. See websites or bulletin boards for updates.

BIRD’S THE WORD

Check out RSPB’s Wild Challenge online (rspb.org. uk) and win prizes when you complete activities, such as building a hedgehog cafe, birdwatching and litter picking, many of which you can do for free locally.

ICE ICE SAVE-Y

The sound of the ice cream van can be bad news for your wallet, so keep little tums full for cheaper by packing homemade ice cream sandwiches. Although we can’t guarantee they won’t melt, give your cool box the best chance to stay frozen by lining it with foil to reflect the heat away and keep the cold in.

If you need some recipe inspiration, we love tes.co/ice creamsandwiches.

FOREST FUN

Forest School is a teaching method that develops confidence in children by encouraging exploration of the natural world by splashing in puddles and making dens. Carry on the free fun into weekends and holidays with some mud paint. All you need is mud, food colouring and water. Then let them grab some paper and brushes and get creative. Find mud paint recipes on Pinterest.

brushes and get e ive ind mud i cipes on Pinterest

PERFECT PACKING

Prevent soggy sarnies and squashed fruit by wrapping items in foil or beeswax wrap, then again in bubble wrap. Don’t forget to take your packaging home with you to recycle or reuse.

Sweet summer essentials

Who says outdoor eating has to cost a lot?

Grab some picnicware and let the fun begin!

FRUITY REFRESHMENT

Infuse water with fruit in your drinks dispenser and save cash on buying drinks. Try berries, sliced citrus fruit or cucumber and mint. Infuse for 3-4 hrs in the fridge.

second chance

Your finances

MONEY TALKS

With the cost of living rising rapidly, talking to your partner about finances is more important than ever. Here’s how...

We all have different attitudes towards money and, no matter what stage you’re at in your relationship, if your finances mix – from shared bills to a mortgage – it’s time for open communication.

‘Talking to loved ones about money is more important than ever, but some people find this difficult, understandably. There are some simple steps you can take to help make these conversations go smoothly and allow you to feel more in control.’

Jo Sneddon, financial wellbeing manager, Tesco Bank

FIND THE RIGHT TIME

It never feels like a good time to talk about money, but try to set aside a quiet hour with no distractions. It’s worth switching off your phones to ensure you give the chat your full focus. If your partner is reluctant to discuss anything to do with money and budgeting, try turning the chat into something positive by discussing your goals: is there something you both want to save up for, or might both of you want to do some work on your home?

AVOID JUDGEMENT

SET SAVINGS GOALS

A useful way to help you save is to set goals, as this gives you an incentive to avoid spending. It could be a big goal such as a holiday, or something smaller such as a meal at your favourite restaurant. Consider setting up automatic deposits into a savings account at the start of the month to make things easier.

AGREE BUDGETS

Draw up a simple budget (on a computer, app or with paper and pen). Record all your joint outgoings, such as the rent or mortgage, bills and food. Then look at where you can save, such as cancelling a subscription. You can find a free budget planner at moneyhelper.org.uk.

Prepare a list of topics to discuss, covering areas like budgets and paying off debt. Make a list of incomings and outgoings for a better picture of your money

Approaching the conversation from a place of non-judgement is key. Avoid using language such as ‘bad with money’ – this isn’t helpful and can make your partner feel judged. If they become defensive, you won’t get the most out of the chat. Talking about money in a partnership is tough; for more expert advice on how to tackle it, try relate.org.uk.

Using language such as ‘bad with money’ can make your partner feel judged

DISCUSS DEBT

If you feel your partner is hiding debt from you –perhaps they are secretive around their finances or seem anxious and withdrawn – it’s important to talk to them about it now. If they’re not keen to discuss the matter, point them in the direction of a debt charity such as Step Change, which can offer free tailor-made advice and support.

This

Cider-ita punch p21

Nectarine, mint & honey paletas p7

GET COOKING

SAUCES & SIDES

Sue’s ‘dive in’ cripsy pork noodles

Mary tart

VEGETARIAN & VEGAN

crumpets

Samosa tart 46

courgette pasta salad 51

& white bean fritters with slaw

MEAT & FISH

greens & tuna Niçoise

* See tip on recipe for how to make this vegetarian

Crispy chicken livers with spring onion noodles 52

Mini prawn po’ boys 22

Pepper, houmous & turkey burgers 52

Shawarma-style chicken with pickled celery 9

pulled turkey rolls

chicken skewers 58

SWEET TREATS & DRINKS

skewers 31

ice cream scone-wiches

Caramelised white chocolate & raspberry blondies 14 Cider-ita punch 21

chocolate & ice cream tacos

Nectarine, mint & honey paletas (ice lollies) 7

Sunset fruit tart 36

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.

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.

Reference intakes are printed below recipes. For more information, visit realfood.tesco. com/curatedlist/what-is-healthy.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.

Alcohol For more information about responsible drinking, visit

Tesco magazine is published 10 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 and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Finest moments

Time to chill

Looking for a cooling dessert on a hot June night?

These beauties take no time at all

Blueberry ice cream scone-wiches

Makes 4

Takes 10 mins

Cost per serve £1.66

Tip 150g Tesco Finest blueberries into a saucepan with 1 tbsp water and 1 tbsp clear honey. Cover and cook over a low heat for 5-10 mins until the blueberries have softened.

Tip into a bowl; leave to cool slightly. Remove a 480ml tub of Tesco Finest Madagascan vanilla ice cream from the freezer; let it soften for 5 mins.

Cut 4 Tesco Finest all butter scones in half. Scoop a 50g ball of ice cream onto half of each scone. Spoon over the blueberry compote. Pop the scone halves on top. Put 20g toasted almonds on a small plate and roll each scone-wich in the nuts, so that they stick to the ice cream.

Each scone-wich contains

of the reference intake. See page 81. Carbohydrate 58g Protein 10g Fibre 3g

Tesco Finest Blueberries 150g, £2.50 (£1.67/100g)

Finest Madagascan Vanilla Ice Cream 480ml, £2.50 (52p/100ml)

Tesco Finest 4 All Butter Scones, £1.60 (40p each)

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