Tesco Magazine- November 2022

Festive planners, rejoice! Your get-ahead-forChristmas special is here. Crack on with cooking freezer-friendly sides, trimmings (p44) or desserts (p41). Or save pennies – and win smiles – by making a batch of edible gifts (p35). We love to see what you’ve made, so do share your creations with us.

Look out too for our new symbols on recipes (pictured below). They offer advice on everything from how to freeze a recipe properly and batch-cook, to cutting down on food waste and tips on low-energy cooking that’ll save cash on your utility bills, meaning a little extra change in your pocket. Join our campaign for a merry Christmas. The countdown starts now!

Lauren Rose-Smith, CONTENT DIRECTOR (PRINT)

AHEAD

‘I stock up on edible gifts to avoid a last-minute panic –the hardest bit is resisting eating them!’ Tesco Finest White Chocolate & Cranberry Florentines 105g, £2.50 (£2.38/100g) I’M

This

CONTENTS NOVEMBER

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Jamie talks Christmas planning and reveals his tips to get ahead. Hint: the freezer’s your friend, p8.

DEREK SARNO

Tesco’s director of plant-based innovation

New-England-born Derek reveals how he celebrates Thanksgiving and shares a recipe to mark the occasion, p48.

JAMIE OLIVER

Good food ambassador for Tesco

Celebratory meals that hero the veg, Jamie’s dinners will give all your guests a warm welcome, p84.

RHIANNON LAMBERT

Nutritionist and founder of the Rhitrition clinic

DR MARTHA

What is a calorie, why are they important and are they all equal? Rhiannon gives us the lowdown, p106.

Clinical psychologist

If you dread the tricky conversations around Christmastime, Dr Martha has some advice for you, p108.

FIONA BRADLEY

Tesco magazine reader

Want to reduce food bills? See how mumof-two Fiona finds our 5 for under £25 family meal plan, p94.

FOOD

117 Your recipes

All the dishes in this issue

KNOW-HOW

27 Too good to waste: Carrots

How to make these good-value vegetables stretch even further

WEEKEND

29 Weekend wonders

Planning a serious sofa session? Hunker down with these recipes

100 That’s dinner sorted Don’t cancel that dinner date –switch it up, with Tesco’s help

EVERYDAY

84 Jamie Oliver

Veg-packed dinners designed to suit a celebratory event

91 Cook once, eat twice

A rich mince does double duty in two very different dishes

DON’T MISS!

Find affordable ideas for all your festive sips in our 20-page Drinks special, p51.

From gifting inspiration and the only four spirits you need to make a dozen cocktails, to alcohol-free ideas, we’ve got your festive bar covered.

94 5 for under £25

A handful of freezable family meals made from a single shop

102 Winter soups

Simple tricks to upgrade your basic broth into a souper bowl!

CHRISTMAS PLANNING FOOD

19 November harvest

Favourite winter ingredients cooked into exciting new dishes

35 Edible gifts

Affordable treats to batchcook, then parcel up

41 Step-by-step

Start your Christmas prep early, with a masterclass in a freeze-ahead minty dessert

44 Make-ahead marvels

What to make now and freeze ahead of the big day

48 Chef Derek Sarno

This alternative festive main is ideal to make and freeze ahead

118 Finest moments

Try our warming walnut mocha to get into the Christmas spirit

GIFTS & DECORATIONS

75 Home special

Inspiration for presents, plus buys and ideas to decorate your home

80 Shop this: Savvy Santa

Imaginative gifts that will have a big impact from a small spend

SHOPPING

8 Best buys

Get ahead for Christmas with this bumper selection of buys

73 Festive Food to Order

A chance to order Christmas food for collection or delivery

YOUR HEALTH

105 If you make one change

Kick off every day with a breakfast to boost your energy

106 In the know: Calories

How to make more sense of those little numbers

108 Spotlight on: Open conversations

Top tips for talking to your family this Christmas

THE TEAM

EDITORIAL Content director (print) 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 Senior 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 Rob Buxton, Nina Christopher, Catriona Langmuir, Rachel Linstead, Marion Lyons, Charlotte Price, Nicky Rampley-Clarke, Julie Stevens

TESCO Head of content Daniel Porter Content manager Cintia Welch Content assistants Trudi Smith, Lulu Turner

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

83 Over to you

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

111 Charity partnership

The simple way to assess your risk of type 2 diabetes

112 Food banks

How you can help those less fortunate celebrate Christmas

115 Your finances

Stay on top of your spending… and even save cash this month

Best buys

What’s in store now

Stuffed with savvy tips and bargain buys, this handy guide has everything you need to get ahead for Christmas

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about how he plans for the festive season.

‘I like to make sure I’m covered when it comes to Christmas, so I keep a few packets of our party food in the freezer, ready for unexpected guests. When it comes to the big day, I don’t want to spend lots of time in the kitchen, so I get the hard work done by preppingaccompaniments and sides. This year, I’ll be making the most of frozen bundles and feeding my family a fab Christmas dinner for less than £25 (see in store for details)!’

Tesco Finest 10 Pigs in Blankets 210g, £3 (£1.43/100g)

Tesco Finest Beef Fat Roast Potatoes 800g, (28p/100g)

SIDE SHOW

These festive trimmings will play an important supporting role in your Christmas feast!

Tesco Finest Apricot & Caramelised Onion Stuffing Parcels 284g, £3 (£1.06/100g)

SUPER STARTER

Start your dinner right with Cooked & Peeled King Prawns 150g, £3 (£2/100g) Freeze now and defrost to add to a classic prawn cocktail later.

CATCH OF THE DAY

Switch up your Christmas main course with this Tesco Finest Scottish Salmon Side with Maple & Clementine Glaze 800g** , (£2.25/100g) Buying larger joints means you can plan for leftovers – mix with mash to make quick fishcakes or stir into pasta for a Boxing Day dinner.

‘

DIPINONCOSYNIGHTS

£3.15 (£2.10/100g)

Christmas is the time to celebrate, so of course a lot of planning goes into the festive period

‘

Jamie Robinson, Tesco executive chef, product development

GO NUTS

Keep a bag of these in your cupboard, ready to pop on your coffee table when guests arrive.

Tesco Finest Maple Nut Selection 225g, £3.50 (£1.56/100g)

Tesco Finest Vintage Cheddar, Mozzarella & Chorizo Bake 150g,

’TIS THE SEASON

These festive finds are in store now

SWEET STAPLE

The gorgeous keepsake tin makes this moreish Shortbread Assortment 500g, £5 (£1/100g), perfect for gifting.

PLANT-BASED FAVOURITE

There’s no need to defrost this show-stopping main. It can be kept on ice until the vegan guests arrive and cooked straight from frozen. Wicked Kitchen Wicked Wellington! 485g, £5 (£1.03/100g)

Make friends with your freezer – it will help you buy food now to use later – but don’t overstuff it, as it needs room for air to circulate.

STAR INGREDIENT

Freeze a pack of pastry, ready to whip up affordable dishes at a moment’s notice. Pair with Brie and cranberry for a starter, or twist with mincemeat for dessert. Ready Rolled Large Pack Puff Pastry 550g, £1.75 (32p/100g)

TASTE OF CHRISTMAS

If getting into the festive planning feels overwhelming, take a tea break with a sweet treat.

SQUIRREL AWAY

Keep these treats in the cupboard for a rainy day

Whether you’re stocking up your drinks cabinet or starting to think about edible gifts, these long-life items can be bought early to save you time and spread costs.

DON’T MISS

Are you going classic or looking for a new flavour twist?

1 Tesco Finest Flavoured Panettone (Tiramisu) 750g, £9 (£1.20/100g); 2 Stollen 500g, £3 (60p/100g)

GREAT GIFTS

Give these treats to the foodies in your life.

Tesco Irish Cream Liqueur

Tesco Finest XO French Brandy

70cl, £16.50 (£23.58/ltr); Tesco Finest The Melodist Sloe Gin 70cl, £18 (£25.72/ltr)

WINTER SIPS

Stock up your at-home bar –for drinks that cost a fraction of the price of going out.

70cl, £8.50 (£12.15/ltr)

No time? No fuss.

STOCK UP ON…

Essentials to buy now and enjoy later

Mince pies freeze well, so stock up on them now to enjoy throughout November, or store them for the big day. After all, one pack of these festive favourites is never enough…

SPORTS DAY

Get football ready with this England Shirt Shaped Cake 1.02kg, £13 (£1.27/100g) – great for sharing with friends in front of the telly.

TASTE FILES

Pile up a platter of pies and drizzle with brandy cream.

Mince Pies 6-pack, £2 (33p each); Tesco Finest Free-From

Mince Pies 4-pack 200g, £1.40 (35p each); Tesco Finest Extra Thick Brandy Cream 250ml, £2.20 (88p/100ml)

Wicked Kitchen Sweet Caramelised Onion Block 150g, £2.50 (£16.67/kg)

SWAPIN…

CHEESE DREAMS

Any leftover cheese here (except the Brie) can be frozen for up to three months and used in cooking when defrosted.

5 Cheese Selection 450g, £5 (£1.11/100g)

Tesco Finest Beetroot & Seed Crackers 150g, £1.60 (£1.07/100g)

WHAT’S FOR DINNER?

Want your next midweek dinner to be a bit fancier than your usual meat and potatoes? Try these Lamb Leg Steaks 300g, £4.70 (£1.57/100g), served with Parmentier Potatoes 400g, £2.40 (60p/100g), and Redmere Farms Green Beans 220g, 77p (35p/100g).

MEAT-FREE MONDAY

Dish up Wicked Kitchen 12 Italian-inspired Amazeballs 336g, £2.75 (82p/100g), with a vibrant pasta sauce and spaghetti for a tasty tea.

WINTER COMFORTS

This quick dish is ready in under 5 minutes in the microwave. Thai

Green Chicken Curry & Jasmine Rice 400g, £3 (75p/100g)

EASY EVERYDAY

For food beyond Christmas

Day

We want to make every day easier for you, not just your Christmas prep! We’ve got you covered, from meat-free swaps to hearty comfort food that will see you through the winter.

Tuck in!

These spiced beef and black bean nachos are great for sharing

TACO BEEF NACHOS

Serves 4 Takes 25 mins

½ tbsp olive oil

1 onion, finely chopped

250g pack 5% fat beef mince

30g pack taco seasoning

400g tin black beans

4 tbsp Doritos Mild Salsa Dip

270g pack Doritos Dippers A Hint of Salt Tortilla Chips

150g cherry tomatoes, quartered

50g sliced jalapeños in brine, drained

100g grated mozzarella & cheese mix

1 red chilli, finely sliced

2 spring onions, finely sliced

200g Doritos Sour Cream & Chives Dip

1 Preheat the grill to medium-high. Heat the olive oil in a large frying

pan over a medium heat. Fry the onion for 5 mins, stirring, until softened and lightly golden. Add the mince, breaking up it with a wooden spoon, and fry for 5 mins until golden brown. Add the taco seasoning and cook for 2 mins, stirring to toast the spices. Pour in the beans, including the water, and cook for 5 mins until thickened. Remove from the heat and stir through the salsa dip.

2 Arrange the tortilla chips on a large baking tray. Spoon the beef taco mince onto the tortillas, leaving some tortillas around the edge empty. Sprinkle over the tomatoes, jalapeños and cheese. Place under the grill for 5 mins until the nachos are crispy and the cheese is melted.

3 Sprinkle over the chilli and spring onions. Serve with the sour cream dip on the side.

Each serving contains of the reference intake. See page 117.

A Hint of Salt Tortilla Chips

270g, £2.50 (93p/100g)

Doritos Dippers

Grass-fedbeef, quick,

delicious andnutritious for your midweekmeals

Perfect for feeding all the family or freeze any leftovers for a quick meal, just add beef!

BRIGHTEN UP YOUR WEEK with this winter steak salad

Grass-fed beef is delicious, nutritious and packed full of protein.

INDULGE THE CLASSIC steak and chips

SPICE THINGS UP with these cumin spiced steak flatbreads

A sharing dish for autumnal nights, great for utilising what’s in your store cupboard.

A trusty family favourite, simple and easy to cook sustainably produced grass-fed beef.

For more midweek recipe inspiration this autumn head to our Instagram channel @irishbeef or scan the QR code above.

Clementines

These juicy, easy-peel clementines have a sweet, zingy flavour.

APPLE, FENNEL & CLEMENTINE SALAD WITH MACKEREL

Serves 2

Takes 10 mins Cost per serve £2.03

½ red eating apple (we used Gala), diced

½ fennel bulb (about 150g), sliced

3 clementines, peeled, 2 sliced,

1 juiced

60g mixed leaf salad

5g fresh mint, leaves picked and chopped

1 tbsp olive oil

¼ tsp Dijon mustard

120g pack smoked mackerel flakes

IN SEASON

Make the most of the late autumn offerings with these stunning recipes

1 Mix the apple, fennel, clementine slices and juice in a bowl; season.

2 Divide the salad leaves and most of the mint between 2 plates. Spoon over the apple, fennel and clementines, reserving the juice.

3 Whisk the juice with the olive oil and mustard to make a dressing. Top each plate with mackerel, scatter with the remaining mint leaves, then drizzle over the dressing to serve. Each serving

Caulifower

Tesco cauliflowers are hand-cultivated for their delicate, creamy flavour.

CAULIFLOWER

CHEESE WITH ALMOND & PARSLEY CRUMB

Serves 6 as a side

Takes 1 hr Cost per serve 53p

Make this dish up to 2 months ahead. Freeze after step 2. Defrost, then continue from step 3.

1 tbsp olive oil

25g salted butter

1 onion, finely chopped

1 garlic clove, finely chopped

1 tsp smoked paprika

¼ tsp crushed chillies

50g plain flour

200g semi-skimmed milk

1 vegetable stock cube, made up to 250ml

100g mature Cheddar

1 large cauliflower (750g), broken into florets, stalk and leaves, stalk sliced 25g flaked almonds

8g fresh flat-leaf parsley, chopped ½ lemon, zested

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil and butter in a lidded frying pan over a low-medium heat. Add the onion and garlic, cover and cook for 8 mins. Add the paprika, chillies and flour; cook for 2 mins. Remove from the heat; stir in the milk and stock. Bring to the boil, bubble for 2 mins, then add the cheese. Mix until melted; season.

2 Meanwhile, boil all the cauliflower for 4 mins; drain and add to a baking dish. Pour over the cheese sauce.

3 Mix together the almonds, parsley and lemon zest; sprinkle over. Cover with foil; bake for 20 mins. Remove foil and cook for 5 mins until golden.

Leeks

Every Tesco leek is picked at the perfect time for a sweet, mild flavour.

GLAMORGAN-STYLE ‘MEATBALLS’ WITH MASH

Serves 4 uncooked 'meatballs' Takes 50 mins plus chilling Cost per serve £1.21

Make the ‘meatballs’ up to 24 hrs ahead and keep in the fridge until ready to cook.

2 tsp olive oil, plus extra for greasing 25g salted butter

500g pack trimmed leeks, sliced

145g bread, blitzed into crumbs

50g plain flour

5g fresh thyme, leaves picked and chopped

1 medium egg, beaten

125g reduced-fat Cheddar, grated 75g Lancashire cheese, grated

2 tsp wholegrain mustard

900g floury potatoes (we used Maris Piper)

2 tbsp semi-skimmed milk vegetable oil, for frying peas, to serve (optional)

1 Heat the olive oil and butter in a large, lidded frying pan over a low heat and add the leeks. Cover and fry for 10 mins or until softened. Remove from the heat and set aside ¼ of the leeks; cover, then reheat to serve. Mix the rest in a bowl with 110g breadcrumbs, the flour, thyme, egg, cheeses and mustard.

2 Put the remaining breadcrumbs on a large, shallow tray. Shape the cheesy leek mix into 16-20 balls using wet hands, then transfer to the breadcrumb tray. Roll in the crumbs to coat, then transfer to the fridge for 1 hr, or up to 24 hrs.

3 Meanwhile, boil the potatoes in a saucepan for 15-20 mins until tender. Drain, then mash with the milk.

4 Heat the vegetable oil in a large frying pan over a low-medium heat and cook the meatballs for 12-15 mins, turning until golden. Serve with the mash, remaining leeks and peas, if you like.

Each serving

Skimmed milk that tastes as good as semi-skimmed*

Skimmed milk that tastes as as semi-skimmed*

comparative test results with 208 consumers of semi-skimmed milk 30% less fat* 30% less fat than a standard equivalent

comparative test results with 208 consumers of semi-skimmed milk. 30% less fat* 30% less fat than a standard equivalent.

†Based on a valid taste test with 201 consumers of full fat mature cheddar

†Based on a statistically valid comparative taste test with 201 regular consumers of full fat mature cheddar.

FULL OF TASTE LOWER IN FAT

Kale

Grown for its ruffled leaves and rich, distinct favour, this versatile veg is great for salads, stir-fries and smoothies.

KALE, CHORIZO & CHICKPEA BAKE

Serves 4

Takes 20 mins Cost per serve 92p

2 x 400g tins chickpeas, drained

½ tsp ground cinnamon

1 tsp cumin seeds

1 tsp smoked paprika

1½ tbsp olive oil

400g tin chopped tomatoes

100g frozen diced chorizo

180g pack curly kale

5g fresh fat-leaf parsley, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a large baking dish lined with nonstick baking paper with the cinnamon, cumin, paprika and 1 tbsp olive oil; season. Toss to coat, then roast for 10 mins.

2 Stir in the chopped tomatoes and chorizo. Add the kale, layering it on top to ensure it goes crisp. Drizzle over the remaining oil, season, then bake for 6 mins or until the kale is turning golden at the edges. Scatter with parsley to serve.

Sweet potato

This veg has a subtle sweetness that’s ideal for mashing, roasting or baking as wedges.

SPICED SWEET POTATO CHOCOLATE FUDGE CAKE

Serves 12 undecorated sponge

Takes 1 hr plus cooling

Cost per serve 29p

If using a food processor, you can add all the remaining cake ingredients to the bowl after puréeing the sweet potato and blitz until smooth.

1 large sweet potato (about 300g)

150g baking spread, softened

175g light brown sugar

2 medium eggs

200g self-raising flour

½ tsp baking powder

40g cocoa powder

1 tsp mixed spice

1 tsp ground cinnamon

85ml double cream

170g bar dark chocolate

1 orange, ½ zested

1 Prick the sweet potato a few times with a fork, then microwave for 6 mins until tender. Peel off the skin, then mash the flesh smooth or blitz in a food processor (you should have 200g).

Alternatively, peel the sweet potato, cut into chunks, then steam over a pan of boiling water for 5-10 mins until tender.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Beat the butter and sugar in a large bowl with an electric whisk until pale and fluffy. Add the eggs, one at a time, with 1 tbsp flour each time. Whisk in the remaining flour, the baking powder, cocoa, spices and sweet potato until combined and smooth.

3 Spoon the mixture into the tin and bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.

4 Meanwhile, heat the cream in a saucepan until just starting to boil. Remove from the heat and stir in the chocolate and orange zest. Leave for 5 mins, then stir until smooth. Peel the orange and separate the segments. Dip each halfway into the ganache, then pop onto a sheet of baking paper to harden slightly.

5 Pour the remaining ganache over the cooled cake, then decorate with the orange segments. Will keep in an airtight container for 2-3 days.

Each serving contains

For more sweet potato recipes, visit tesco.com/recipes

Too good to waste

Carrots

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

Roasted with honey, mashed with swede, dunked in houmous and even baked into cakes, carrots are a bright and versatile staple. But despite their many uses, we waste a whopping 2.7 million per day*! Read on for our tips on how to use up and revive this veg.

STORE THEM RIGHT

Keep carrots in the veg drawer of your fridge. If they come in plastic packaging, take them out of it when you get home, as condensation can build up in the bag, causing them to spoil quicker. To freeze, chop carrots into rounds or batons; blanch in boiling water for a few minutes, then place in a bowl of iced water to stop cooking further before transferring to the freezer. You can even freeze grated carrot to use in cakes or fritters.

MAKE THEM GO FURTHER

Scrub before use, but there’s no need to peel, as the skin is full of nutrients. If your carrots have leafy tops, these can be blitzed into pesto or sautéed with olive oil and garlic, then added to salads. As they age, carrots dehydrate (which is why they become bendy); you can submerge them in water for 15 minutes to help get their snap back.

USE IT UP

FOR RAW CARROTS

Carrot katsu sauce

Fry onion, carrots, garlic and ginger until soft. Stir in curry powder, cook for 2 mins, then blitz with vegetable stock to make a thick sauce. Season with soy sauce and a little honey; serve with rice and breaded chicken or veg.

FOR COOKED CARROTS

Carrot & white bean dip

Blitz carrots with drained cannellini or butter beans, garlic, smoked paprika, ground coriander, olive oil and a squeeze of lemon juice; season. Drizzle with a little more oil and serve with bread or crudités for dipping.

96k

tonnes of carrots are wasted each year in the UK

Melt-in-the-middlechillicheesedip

to share

Big night in

Whether you’re watching back-to-back boxsets or snuggling up for a movie marathon, we’ve got wallet-friendly recipes to keep you happily planted on the sofa

Weekend wonders

Baked Camembert with thyme & chilli relish p30

BAKED CAMEMBERT WITH THYME & CHILLI RELISH

Serves 6

Takes 25 mins Cost per serve 36p

250g pack Camembert

3 thyme sprigs

1 garlic clove, finely sliced

½ tbsp olive oil

1 tbsp Tesco Finest Chilli Relish crusty bread, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Remove the paper from the cheese and discard. Wrap the cheese in foil, leaving the top exposed, then score small incisions in the rind with a knife. Place on a baking tray.

2 Poke the thyme sprigs and garlic slices into the cuts in the cheese. Drizzle with oil, then bake for 15 mins until oozy in the middle.

3 Spoon over the chilli relish, then return to the oven for a final 5 mins until bubbly. Serve straight from the oven with crusty bread, if you like.

SUGAR & SPICE POPCORN

Serves 4

Takes 10 mins Cost per serve 29p

1 tsp vegetable oil

75g popcorn kernels

50g unsalted butter

60g soft light brown sugar

½ tsp ground cinnamon

1 orange, zested

1 Heat the oil in a large, lidded, heavy-based saucepan over a medium-high heat. Add the popcorn and toss in the oil. Cover, keeping the lid on while the kernels pop. After 1-2 mins, give the pan a shake over the heat and continue cooking until all the corn has popped. Remove from the heat.

2 Meanwhile, melt the butter in a small saucepan over a low heat. Add the sugar, cinnamon and a pinch of salt; increase the heat to medium and stir for 4-5 mins until the sugar has dissolved. Stir in the orange zest and pour over the popcorn, evenly coating in the spiced butter. Serve while warm.

Each serving contains

SRIRACHA-GLAZED COCKTAIL SAUSAGES

Serves 6

Takes 30 mins Cost per serve 64p

312g pack frozen cocktail sausages

1 tbsp olive oil

2½ tbsp sriracha hot chilli sauce

2 tbsp reduced-salt soy sauce

1 tbsp sesame seeds

200g pack reduced-fat soured cream & chive dip

1 lemon, zested, ½ juiced

1 red chilli, finely sliced

1 Preheat the oven to gas 5, 190°C, fan 170°C. Arrange the sausages on a baking tray and toss them in the oil. Roast for 15 mins until lightly browned.

2 Meanwhile, mix the sriracha and soy sauce in a bowl. Pour over the sausages and toss to coat, then sprinkle with the sesame seeds. Return to the oven for 10 mins, turning a couple of times until sticky and glazed in the sauce.

3 Spoon the dip into a serving bowl, and stir in the lemon juice and zest along with a pinch of black pepper.

4 Transfer the glazed sausages to a board and scatter with the sliced red chilli. Serve alongside the dip.

Each serving contains

of the reference intake. See page 117. Carbohydrate 9g Protein 8g Fibre 1g Source of protein; source of vitamin B12

of the reference intake. See page 117.

Asticky , finger-licking treat

Indian flavours made fordipping

TIKKA PANEER DIP WITH POPPADOMS

Serves 4

Takes 20 mins plus marinating Cost per serve £1.20

200g paneer, cut into 2cm pieces

2 tbsp tikka curry paste

4 spring onions, trimmed

1 green chilli, deseeded and halved 30g pack fresh coriander

30g pack fresh mint, leaves picked

1 lemon, juiced

1 tbsp olive oil

2 tbsp natural yogurt

2 salad tomatoes, finely chopped 70g pack mini poppadoms

1 Coat the paneer in the tikka curry paste, then cover and transfer to the fridge to marinate for at least 30 mins.

2 Meanwhile, heat a frying pan over a high heat. Char the whole spring onions and chilli for 5 mins, turning halfway. Transfer to a blender or food processor along with most of the coriander and mint, reserving a few leaves of each. Add the lemon juice and ½ tbsp oil; blend until smooth. Season lightly. Spoon onto a serving platter and spread to cover the base.

3 Return the frying pan to a high heat with ½ tbsp oil. Fry the paneer for 6 mins, turning regularly, until charred on all sides. Top the spring onion mixture with the yogurt and ripple through, then top with the paneer. Add the chopped tomato and reserved herbs. Serve with the poppadoms for dipping.

MARMALADE BELLINI

Serves 6 Takes 5 mins plus cooling Cost per serve £1.49

4 tbsp fne-cut orange marmalade 200ml smooth fresh orange juice 75cl prosecco or sparkling wine, chilled

6 rosemary sprigs, to serve

1 Heat the marmalade and orange juice over a low heat until the marmalade has melted. Transfer to a jug and leave to cool in the fridge.

2 Divide the marmalade mix between 6 flute glasses. Pour over the prosecco and garnish with a rosemary sprig to serve.

Each serving contains

WE USED…

Tesco Finest Prosecco, £8.50

Bakewell wreaths p36

BAKEWELL WREATHS

Makes 55

Takes 45 mins plus chilling

Cost per serve 7p

The biscuit dough can be frozen from the end of step 2.

275g plain four, plus extra for dusting 150g unsalted butter, diced 85g caster sugar, plus 1 tsp

1 small lemon, zested

2 large eggs

½ tsp almond extract

50g faked almonds

125g glacé cherry halves

1 Put the four in a bowl with a pinch of salt and use the tips of your fingers to rub in the butter until it resembles sandy breadcrumbs. Stir through the sugar and lemon zest.

2 Add 1 egg and the almond extract and mix just enough to bring together in a dough. Shape into a disc, then wrap in clingfilm and transfer to the fridge for 1 hr.

3 Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly foured surface to about 4mm thick. Cut out rounds with a futed 6cm cutter, then use a 1.5-2cm cutter (or the lid of the almond extract bottle) to stamp holes in the centre; transfer to lined baking sheets. Reroll the trimmings and repeat to make about 55 biscuits.

4 Beat the remaining egg and brush over the biscuits. Decorate with the almonds and cherries, then sprinkle with 1 tsp sugar. Bake for 18-20 mins, turning the trays halfway through, until golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. Will keep for up to a week in an airtight container.

GINGERBREAD-SPICED

GRANOLA

Upgrade breakfasts with this warming version of a classic, made with treacle and ginger.

Makes 1kg/4 x 500ml jars

Takes 25 mins

Cost per serve 29p

Will keep in an airtight container for up to 2 months. Use any dried fruit you have instead of cranberriesraisins, sultanas or chopped apricots all work well. Use glutenfree oats to make it gluten-free too.

450g Tesco Finest porridge oats

200g 4-seed mix

2 tsp ground ginger

1½ tsp ground cinnamon

1 tsp ground allspice

75ml sunfower or vegetable oil

100g golden syrup

50g black treacle

100g dried cranberries

100g crystallised ginger, roughly chopped if large

1 Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper. Mix together the oats, seeds and spices in a large bowl with a pinch of salt; set aside.

2 Put the oil, golden syrup and treacle in a small pan and heat gently, stirring, to melt and combine. Pour over the oat mixture and mix well.

3 Spread over the prepared baking trays and bake for 20 mins, stirring halfway through. Stir through the dried fruit and ginger, then leave to cool completely.

Each serving (50g) contains

MICROWAVE

SPECULAAS FUDGE

Speculaas are traditional spiced biscuits eaten at Christmas in the Netherlands, Belgium and Germany.

Our cheat’s version uses Lotus Biscoff spread for a speedy treat.

Makes 64 squares Takes 5 mins plus setting

Cost per square 8p

Freeze before cutting into squares, then wrap well in a double layer of clingfilm and a double layer of foil. It’ll freeze for up to 3 months.

For a chocolate version, use milk or dark chocolate instead of white, chocolate spread instead of Lotus Biscoff spread, and crushed chocolate biscuits instead of Lotus Biscoff biscuits.

butter, for greasing

400g white cooking chocolate, finely chopped

397g tin condensed milk

200g Lotus Biscoff spread*

3 Lotus Biscoffbiscuits, crushed

1 Grease and line a 20cm square baking tin with nonstick baking paper; set aside.

2 Put the chocolate, condensed milk, biscoff spread and a pinch of salt in a large, microwave-safe bowl. Microwave for 30 secs, then stir; repeat until the chocolate is just melted. This will take about 2 mins.

3 Tip the mixture into the prepared tin and level with the back of a spoon or spatula. Scatter with the biscoff biscuits, then transfer to the fridge for at least 3 hrs to set before cutting into squares. Will keep for up to 2 weeks in an airtight container.

SPICED RED ONION CHUTNEY

Wow friends and family with this twist on traditional chutney.

Makes 2 x 370g jars

Takes 1 hr 15 mins

Cost per serving 8p

The flavour will develop over time: if you can, make the chutney a few weeks before you plan to gift. It will keep for up to 1 year in a cool, dark place. Once opened, store in the fridge for up to 1 month.

You can also make this in a slow-cooker: cook the onions, salt and bay on high for 2-3 hrs, stirring occasionally. Add the rest of the ingredients and cook for another 2-3 hrs until sticky and reduced. The recipe can also be doubled up as needed.

2 tbsp olive oil

1kg pack red onions, thinly sliced

½ tsp salt

2 bay leaves

200g dark soft brown sugar 100ml balsamic vinegar

150ml red wine vinegar

1 tsp ground allspice

2 cinnamon sticks

1 star anise

5 cloves

1 Heat the oil in a large saucepan over a low-medium heat. Add the onions, salt and bay leaves and cook for 20 mins until softened enough to break with a spoon.

2 Stir in the sugar, vinegars and allspice. Wrap the whole spices in a small square of muslin cloth (or put the cinnamon in loose and use a loose-leaf tea infuser for the star anise and cloves) and add to the pan.

3 Stir well, then reduce the heat to very low and bubble for 35-45 mins, stirring occasionally, until dark, sticky and reduced (a spoon drawn across the bottom of the pan should leave a trail).

4 Remove the bay leaves and spice bag, then spoon into hot sterilised* jars. Screw on the lids and leave to cool completely.

* 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. Boil metal lids and rubber seals for 10 mins, then leave to dry

New Siciliana Pizza Range

Inspired by traditional pizza from Sicily with a rosemary infused base for an added flavour sensation.

Peppermint cream parfait

Get-aheadshow-stopper

PEPPERMINT CREAM PARFAIT

Serves 14 freeze undecorated for up to 1 month Takes 55 mins plus 10 hrs freezing Cost per serve 43p

Short on time? Replace the chocolate crunch layer with another layer of mint thins.

vegetable oil, for greasing

160g condensed milk

2 x 270ml pots Elmlea double cream

1¼ tsp American peppermint extract green food colouring gel

60g dark chocolate, finely chopped 365g mint thins, 3 halved diagonally, the rest halved

5g fresh mint, leaves picked

For the chocolate crunch

45g plain flour

45g caster sugar

25g cocoa

35g baking spread, melted

1 Lightly oil a sharp-edged 2ltr loaf tin and line with 2 layers of clingfilm crossed over each other, overhanging on all sides, pressing down carefully to smooth. Whisk together the condensed milk and 480ml Elmlea

with an electric handheld whisk for 2-3 mins until soft peaks form, then whisk in the peppermint extract (see pic A, opposite).

2 Pour half the mixture into a separate bowl and use the green colouring to colour it to your desired green hue, then stir in 35g chopped chocolate (pic B).

3 Use a piping bag with a large round nozzle to pipe half of the green cream mixture in an even layer in the bottom of the tin (pic C). Cover completely with a layer of halved mint thins, trimming as needed to make an even layer with 1-2mm gaps between the thins (use halves around the edges and trimmed ones in the centre). Press down gently (pic D). Repeat with half the white cream mixture and more thins, then repeat with both colours and more thins, finishing with a white layer. Transfer, unwrapped, to the freezer.

4 Preheat the oven to gas 2, 150°C, fan 130°C. To make the chocolate crumb, blitz the dry ingredients in a food processor, then drizzle in the melted spread and blend until crumbs form. Arrange over a lined baking tray in a rough, even rectangle, then bake for 20 mins, stirring gently halfway through to break up any large chunks a little.

As part of a healthy diet, we recommend this recipe for a special occasion or treat

Leave to cool completely. Remove the parfait from the freezer and gently press over the chocolate crunch, then fold over the clingfilm and return to the freezer for at least 10 hrs, or ideally overnight.

5 When the parfait is completely frozen, microwave the remaining 25g chocolate for about 1½ mins, in 30-sec bursts, until just melted.

6 Working quickly, unwrap the cling film from the top of the parfait and cover with the serving plate. Carefully flip to turn out the parfait, then remove the tin and clingfilm (pic E). Drizzle the melted chocolate over the top, allowing it to drip down the sides. Immediately transfer to the freezer to set.

7 To serve, whip the remaining 60ml Elmlea until just stiff, then pipe rounds over the top of the hardened chocolate. Set the diagonally halved mint thins into the cream at angles to decorate, then top with fresh mint leaves (pic F). Each serving contains

of the reference intake. See page 117.

USE IT UP

CONDENSED MILK

Use the remaining condensed milk to make a smaller batch of our Microwave speculaas fudge, p37.

A WHISKING TO SOFT PEAKS

Don’t overwhip the cream as it can split, but it’ll also be too light to freeze well and will become difficult to cut. It should be easily spooned and spread around the tin.

C PIPING THE CREAM LAYERS

Using a piping bag will give you the cleanest look, but you can spoon in the mixtures if you don’t have one. As long as you really squeeze out each colour, you don’t need to clean or change the piping bag between colours.

E TIDYING UP

If you have big indentations in your parfait left from the clingfilm, run a warm palette knife around the sides to help neaten them up.

B ADDING COLOUR

You can always add more colouring, but you can’t take it away, so add ¼ tsp at a time to be safe. Don’t add more than 2 tsp colouring or you risk splitting the cream.

D ADDING THE MINT CHOCOLATE LAYERS

Very gently press the mint thins down into the cream, but not too hard or you might disturb the layers below.

F CUTTING AND SERVING

Cutting the parfait can be tricky. The best way is using a serrated knife in a gentle sawing motion.

No messy prep, simply cook from frozen

Make-ahead marvels

THE FREEZABLES

Save on time and oven space with our guide to what’s really worth freezing ahead of the big day

PIGS-IN-BLANKET STUFFING BALLS

Makes 12

Takes 50 mins

Cost per serve 45p

2 tbsp olive oil, plus extra for greasing

1 onion, finely chopped

2 garlic cloves, crushed

375g pack sausage meat (from a pack or squeezed from skins)

60g bread, blitzed to crumbs

30g dried cranberries

5g fresh sage or parsley leaves, finely chopped

5 tsp cranberry sauce

12 smoked streaky bacon rashers

1 Heat 1 tbsp oil in a pan over a medium heat and fry the onion for 6 mins. Add the garlic and cook for 2 mins. Transfer to a mixing bowl and leave to cool fully. Stir through the sausage meat, breadcrumbs,

dried cranberries, herbs and 2 tsp cranberry sauce.

2 Divide into 12 balls. Halve the bacon rashers widthways and stretch out. Wrap both halves around the balls to make a cross, keeping the ends underneath. Press down to flatten. They can now be refrigerated for up to 2 days or frozen for 3 months.

3 To cook, preheat the oven to gas 6, 200˚C, fan 180˚C. Put the stuffing balls on a lightly greased baking tray, drizzle with 1 tbsp oil and bake for 15 mins. Warm

3 tsp cranberry sauce for 20 secs in the microwave, then brush all over the stuffing balls. Return to the oven for 10 mins (15 mins if cooking from frozen) until piping hot in the centre and crisped.

Open-freeze

HOW TO FREEZE

stuffing balls, roast potatoes and mince pies

first: spread on a tray and freeze for 30 mins until hard, then put in freezer bags. This stops them sticking together and makes it easier to just take out what you need later. Once frozen in bags, stack them vertically rather than horizontally to save space – and it’s easier to find what you’re looking for!

BRAISED RED CABBAGE

Serves 6

Takes 1 hr 25 mins

Cost per serve 45p

70g unsalted butter

860g (1 small) red cabbage, quartered, cored and finely shredded

2 cooking apples (400g), peeled and cut into small chunks

3 tbsp soft light brown sugar

4 tbsp cider vinegar

200ml apple juice

1 cinnamon stick

1 Melt the butter in a large, lidded pan. Add all the ingredients, season and stir. Cover and cook over a very low heat for 1 hr 15 mins, stirring occasionally, until the cabbage is really tender.

2 Add a little water to the pan if it begins to look a bit dry (we added 50ml). Remove the cinnamon stick and check the seasoning. If making ahead, leave to cool, then store in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat until piping hot throughout.

Each serving contains

ra-crunchywhencookedfrom frozen

READY-TO-ROAST POTATOES

Serves 6

Takes 1 hr 15 mins

Cost per serve 32p

1.25kg foury potatoes, peeled and halved, or quartered if large 2 tsp plain four

5 tbsp goose fat or vegetable oil

2 thyme sprigs, leaves picked and finely chopped sea salt fakes, to serve (optional)

1 Put the potatoes in a saucepan with a pinch of salt and cover with cold water. Bring to the boil and bubble for 5 mins. Drain well in a colander. Place the colander over the pan and steam-dry for 5 mins.

foil. Leave to cool, then openfreeze before transferring to a large freezer bag.

4 To cook, preheat the oven to gas 7, 220˚C, fan 200˚C. Spoon the goose fat into a roasting tin and transfer to the oven for 5 mins to melt. Working quickly, add the potatoes straight from the fridge or freezer to the hot fat – they should sizzle. Turn to coat, then cook for 20 mins.

5 Turn the potatoes, basting in the fat, then roast for another 20 mins. Turn again, season and roast for 15 mins until crisp. Spoon into a serving bowl; scatter with thyme and salt, if you like.

Each serving contains

of the reference intake. See page 117. Carbohydrate 23g Protein 2g Fibre 6g

Cook aheadtointensifyflavours

2 Return to the pan, put a lid on and shake the pan to really rough up the sides. Add the flour and shake again to evenly distribute.

3 If making ahead, spread out on a baking tray and loosely cover with

GET AHEAD

Making gravy on the day can be a faff as you try to balance cooking times, as well as taking up valuable hob space! Make the gravy ahead of time, freeze in an airtight container, then defrost and add the turkey juices on the day. Find a recipe at tes.co/getaheadgravy.

• Other festive sides, such as

Yorkshire puddings, Cauliflower cheese, p20, and roasted root veg, can be made and frozen ahead of time. Find recipes online at tesco.com/recipes.

• Don’t forget dessert! Our Peppermint cream parfait, p41, can be made up to a month ahead and kept in the freezer until needed.

Cook to order when you need a festive hit

MINCE PIE STARS

Makes 14

Takes 45 mins plus chilling Cost per serve 25p

411g jar of mincemeat

30g dried cranberries

1 lemon, zested

1 orange, zested

375g pack ready-rolled reduced-fat puff pastry

1 medium egg, lightly beaten

1 tsp demerara sugar plain flour, for dusting 5g icing sugar

1 Put the mincemeat in a bowl and stir in the dried cranberries and zests. Unroll the pastry and cut out 14 stars using an 8cm star cutter (measured from tip to tip). Use a small 2cm round cutter to remove the centres from 7 of the stars.

2 Place the whole stars on a board and spoon 1 level tbsp mincemeat into the middle of each. Brush the pastry points with beaten egg.

3 Carefully lay the 7 remaining stars over the top (so that the mincemeat shows through the holes), then gently press around the mincemeat and along the star points to seal. Brush the pastry with beaten egg and sprinkle with demerara sugar. Chill in the fridge for 30 mins, or open-freeze. Repeat, rerolling the remaining pastry, to make 7 more pies. Chill or freeze the pies.

4 Preheat the oven to gas 5, 190˚C, fan 170˚C and put a baking sheet inside to heat up. Line the sheet with baking paper and arrange the pastry stars on top. Bake for 5 mins (from fresh or frozen) then cover with foil and bake for 15 mins until crisp. Cool for 10 mins, then dust with icing sugar to serve.

Each mince pie contains

Roll out leftover pastry, spread with the leftover mincemeat mixture, then roll up and slice. Bake until golden.

Lookingforafreeze-aheadvegan centrepiece?CheckoutDerekSarno’s Wickedpotpieonp48–perfectfor freeinguptimeonthebigday.

LIVING ON THE VEG

Derek Sarno shares a plant-based, freeze-ahead pie that’s sure to wow this festive season

Whether you’re celebrating Thanksgiving or looking for a freeze-ahead vegan main for Christmas, Derek Sarno’s hearty pie has got you covered. ‘You can use any mushrooms here – my fave are chestnut and the oyster cluster for a tonne of extra flavour,’ says Derek. ‘Skip the crispy sage leaves on top if you’re short on time, but they add an extra wow when you bring it to the table! Leftover pie keeps well too – perfect for a lazy Boxing Day dinner.’

WICKED POT PIE

Serves 6

Takes 1 hr 25 mins

Cost per serve £1.52

The roasted vegetables, parsnip sauce and crispy sage leaves can all be made ahead; store in separate airtight containers in the fridge for up to 2 days.

500g frozen classic vegetable base mix

1 leek, diced

6 garlic cloves, crushed 250g pack chestnut mushrooms, quartered

150g pack Tesco Finest oyster mushroom cluster, separated 1 large potato, scrubbed and cut into 2cm pieces

200g pack Brussels sprouts, halved 2 tbsp olive oil, plus 2 tsp 30g pack roasting herbs, rosemary and thyme leaves finely chopped, sage leaves picked 500g pack puff pastry plain flour, for dusting For the sauce

1 parsnip, scrubbed and cut into 1cm pieces

30g cashew nuts

½ vegetable stock pot 350ml unsweetened soya drink, plus 1 tbsp for brushing 2 tbsp wholegrain mustard

1 Preheat the oven to gas 7, 220°C, fan 200°C and put 2 baking trays inside to heat. Put all the veg in a bowl with 2 tbsp of oil, toss together to coat, then divide between the trays. Roast for 20 mins, turning once, until golden.

2 Meanwhile, put the parsnip and cashews in a small, lidded saucepan; season and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough boiling water to make 250ml. Stir in the stock pot to dissolve.

3 Put the drained parsnip mixture in a blender and blitz to a purée, then add the soya drink and stock and blitz again to make a very smooth and creamy sauce. Add the mustard; season.

4 Tip the roasted veg into a 30 x 20cm baking dish and stir through the chopped herbs; season. Pour over the sauce, making sure not to overfill the dish (see tip, right).

5 Roll out the pastry on a lightly floured surface to a 40 x 30cm rectangle. Cut off a piece large enough to cover the baking dish, place over the filling, then trim to size and crimp the edges with a fork to seal. Brush with soya drink.

6 Cut decorations from the remaining pastry and arrange over the pie, then brush with more soya drink. Prick the pastry lid a few times with a fork to allow steam to escape, then bake for 25 mins until golden.

7 Meanwhile, heat the remaining 2 tsp oil in a small saucepan over a very low heat. Add the sage leaves and cook, stirring occasionally, for 8 mins or until crispy. Scatter over the pie to serve.

Derek Sarno

ÔThis versatile pie works just as well for a Thanksgiving dinner as it does at the centre of your Christmas table. All you need is a good plant-based gravy

Derek Sarno, Tesco’s director of

plant-based innovation

sauce from step 4, then reheat to serve with the baked pie.

MULLED GIN PUNCH, p53

Warm up after a walk with our

DRINKS

WAYS TO WORK YOUR DRINKS BUDGET

1

A delicate blend of fino, aged amontillado, oloroso and distinctive Pedro Ximénez grapes, Harveys is a cream sherry that’s full-bodied and well-balanced. It’s aged in American oak casks for extra depth of flavour.

Harveys Bristol Cream Sherry 75cl, £11 (£14.66/ltr). 0.57 units and 153kcal/100ml serve

2

Full of big, fruity flavours, this brilliant buy from Blossom Hill is the perfect bottle to pair with festive fare. Its mellow berry aromas and velvety-soft finish provide a solid match to red meats, as well as rich, seasonal veggie dishes.

Blossom Hill Red Wine, £5. 1.25 units and 75kcal/100ml serve

3 What comes between pressies and lunch on Christmas Day?

G&Ts and snacks, of course. Go for this crisp, fragrant gin that blends juniper berries and botanicals in a triple-distilled recipe for unbeatable purity.

Gordon’s Special Dry London Gin 70cl, £16 (£22.86/ltr). 1.88 units and 104kcal/50ml serve (208kcal/100ml)

4

On its own or with ice, this blend of rich dairy cream swirled with Irish whiskey makes for the perfect end to the big day’s festivities. Better still, it’s not just for Christmas: it always goes down a treat poured over ice cream.

Tesco Irish Cream Liqueur 70cl, £8.50 (£12.14/ltr). 0.9 units and 158kcal/50ml serve (316kcal/100ml)

5 Pop the cork on this pocketfriendly party-starter. It’s a charismatic sparkling wine from Spain with flavours of citrus and apple – fabulous by itself or with fresh orange juice to make a festive Buck’s Fizz. A refreshing alternative to prosecco.

Tesco Cava Brut Non-Vintage, £5.85. 1.4 units and 86kcal/125ml serve (69kcal/100ml)

Tips and tricks to stretch those sips further Bartender secrets

Think about the occasions you’ll be hosting and ask your guests what they like, so you can be sure you’re buying the right drinks and avoiding things going to waste.

MONEY SAVER

Remember, you can always ask guests to bring a bottle with them, topping up your supply and adding variety to the mix.

Smart

softs

and interesting mixers cater to non-drinking guests and designated drivers, plus

they allow people to

pace themselves

between

drinks,

making your parties last longer.

ON THE COVER

MULLED GIN PUNCH

Serves 6 Takes 15 mins 1 unit and 116kcal per drink (87kcal/100ml)

Cut ½ lemon and ½ lime into slices. Add half of each to a pan with 600ml pressed apple juice, 1 cinnamon stick, 3 cloves and 1 tbsp clear honey and warm on a medium heat until simmering. Cook for 2-3 mins more, then strain into a heatproof punch bowl or jug. Stir in 150ml gin, the remaining citrus slices and 2-3 sprigs fresh rosemary to serve.

Each serving contains

Make simple sugar syrup HOW TO…I

A simple sugar syrup is the secret to many bar-worthy cocktails, so master this and you’re onto a winner.

All you need is sugar and water. Firstly, dissolve 300g caster sugar in 150ml water over a low, simmering heat. Stir until the sugar is dissolved.

Next, leave to cool, then bottle in a sterilised jar* for cocktails at your capsule bar. Store in the fridge for up to a month.

* 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. Boil metal lids and rubber seals for 10 mins, then leave to dry

New concoctions

Mixology magic

Shake things up with star-studded creations – using fve ingredients or less – as delightful to look at as they are to drink

KEEP COOL

Triple-distilled from a blend of different grains, it’s not hard to see why this vodka is a best-seller. Its smooth, clean taste, with subtle peppery notes, works a treat in this festive cocktail. Smirnoff Red Label Vodka 70cl, £16 (£22.86/ltr)

SMOOTH OPERATOR It wouldn’t be Christmas without Baileys. The velvety combo of Irish whiskey and rich cream, with hints of cocoa and vanilla, adds a dollop of indulgence to the season. Baileys Original Irish Cream 70cl, £15.75 (£22.50/ltr)

SNOWSTORM

Serves 1 Takes 10 mins

1.9 units and 364kcal per drink (243kcal/100ml)

Warm 1 tbsp Tesco Finest chocolate sauce* to pack instructions to loosen. Tilt and rotate a chilled oversized wine glass to drizzle a little of the sauce on the inside, then set aside. Combine the remaining chocolate sauce, 50ml Baileys Original Irish Cream, 25ml Smirnoff Red Label Vodka and 2 scoops (about 50g) vanilla ice cream and blitz with a hand blender until smooth. Add a few cubes of ice to the glass and pour over the cocktail to serve.

Dessertorcocktail?

Christmas Cosmopolitan p56

Bourbon Biscuit Shake p56

Sugar & Spice Mojito p56

Ginger & Rhubarb Gin Spritz p56

GIN’S THE THING Like rhubarb crumble in a bottle, there’s nothing to dislike about this fiery, tart-flavoured gin from Whitley Neill, which adds extra heat to our seasonal spin on a summery spritz. Whitley Neill Rhubarb & Ginger Gin 70cl, £26 (£37.14/ltr)

GINGER & RHUBARB GIN SPRITZ

Serves 1 Takes 5 mins

2 units and 148kcal per drink (76kcal/100ml)

Put 50ml Whitley Neill Rhubarb & Ginger Gin, 25ml lime juice and 1 heaped tsp ginger preserve in a shaker with a handful of ice. Shake until the outside of the shaker feels frosty and cold, then finestrain into a large, ice-filled wine glass and top up with 100ml ginger ale. Garnish with lime zest

Each serving contains

RUM FUN Floral, fruity and dry – it’s hardly surprising this aromatic white rum sparked a cocktail revolution. It’s the perfect mixing companion as it doesn’t overpower other flavours, nor does the flavour disappear.

Bacardi Carta Blanca 70cl, £16.50 (£23.57/ltr)

SUGAR & SPICE MOJITO

Serves 1 Takes 5 mins

2 units and 116kcal per drink (68kcal/100ml)

Halve 1 red chilli, deseed and put ½ in a sturdy glass or jug with 25ml lime juice and 4-5 fresh mint leaves Reserve the remaining chilli. Use a cocktail muddler or wooden spoon handle to release the favours and combine. Fill a highball glass with crushed ice, then strain in the chilli mixture. Add 50ml Bacardi Carta Blanca and 50-75ml Lemon & Lime Zero (depending on the glass size). Stir and garnish with the remaining chilli.

Each serving contains

COGNAC, ANYONE? Gorgeously golden, this well-balanced Cognac from the legendary house of Rémy Martin brings notes of vanilla, dried apricot and candied pear to the table. Here, it adds depth and boozy deliciousness.

Rémy Martin VSOP Cognac 70cl*, £40 (£57.14/ltr)

BOURBON BISCUIT SHAKE

Serves 1 Takes 5 mins

1.8 units and 264kcal per drink (186kcal/100ml)

Finely grate a Bourbon biscuit onto a plate. Use a pastry brush to put a little Tesco Finest Salted Caramel Liqueur around the rim of a rocks glass, then dip into the biscuit to coat; set aside. Snap another Bourbon in half and put it in a cocktail shaker. Pour over 35ml Rémy Martin VSOP Cognac and leave for 30 secs. Add 20ml caramel liqueur, 30ml milk, 25ml chilled strong black coffee and ice. Shake until the shaker feels frosty. Fine-strain over ice into the glass.

the reference intake. See page 117.

ZEST IS BEST A distillation of sweet and bitter orange peel, this is a Christmas classic, enjoyed for its floral and zesty flavours solo, or as a key ingredient in over 500 cocktails – like our Cosmo. Cointreau Orange Liqueur 50cl, £16 (£32/ltr)

CHRISTMAS COSMOPOLITAN

Serves 1 Takes 5 mins

3 units and 218kcal per drink (133kcal/100ml)

Pour 25ml Cointreau Orange Liqueur, 50ml vodka, 50ml pomegranate juice and 25ml lemon juice into a cocktail shaker. Add a handful of ice and shake well until the outside of the shaker feels frosty and cold. Strain into a Martini glass and garnish with a twist of lemon zest and a few pomegranate seeds, if you like.

Each serving contains

of the reference intake. See page 117.

Fat Sugars Salt Saturates

Party-starters

Take stock

From beer to cider, fill the fridge with these crowd-pleasers for festive cheer all round

BEERS TO CHEERS

Crack open a cold one

Brewed with a special blend of hops to give a crisp, full-bodied flavour with citrus notes, this Italian lager is great for sharing with friends over food.

Birra Moretti 6 x 330ml*, £6.75 (34p/100ml). 1.5 units and 112kcal/330ml serve (37kcal/100ml)

A clean-tasting, Mediterranean-style lager that’s light and golden in colour, and smooth and well-rounded in flavour.

Madrí Excepcional 660ml, £2.20 (33p/100ml). 3 units and 264kcal/660ml serve (40kcal/100ml)

CELEBRATORY CIDER

Not just for summer

With a fruity aroma and crisp taste, this delicately flavoured, medium-dry cider is packed with freshly pressed apples.

Aspall Draught Cyder 500ml, £2.20 (44p/100ml). 2.8 units and 285kcal/500ml serve (57kcal/100ml)

A lighter twist on the classic, this cider features blackberry and blackcurrant flavours. It’s just 95 calories per can too.

Strongbow Ultra Dark

Fruit Cider 4 x 330ml, £5 (38p/100ml). 1.3 units and 95kcal/330ml serve (29kcal/100ml)

Ripe, sweet strawberries and fresh, juicy apples are evenly balanced in a ruby-red cider that’s excellent value in this shareable pack.

Old Mout Cider Strawberry & Apple 10 x 330ml, £11 (33p/100ml). 1.3 units and 158kcal/330ml serve (48kcal/100ml)

Alcohol-free

Zero to hero

Be the host with the most by serving non-drinking guests brilliant alcohol-free alternatives

TREND

Driving, pacing yourself or just not drinking? Our increasingly flexible attitude towards booze has given rise to quality substitutes. Beers and spirits are finally being served up sans alcohol without compromising on flavour.

Hip hops

No alcohol and low in calories, Heineken 0.0 is the perfect choice for a party. Serve this fruity, malty brew – which is just 80p a bottle –ice-cold in a glass or straight up, and savour. Heineken 0.0% 12 x 330ml, £9.60 (24p/100ml). 0 units and 69kcal/330ml serve (21kcal/100ml)

Lift the spirits

Bright with a dry finish, this light, non-alcoholic spirit blends three types of orange with lemongrass and ginger. Try it with pineapple juice, fresh lime and a dash of maple syrup.

Seedlip Grove 42

Non-Alcoholic Spirit 700ml, £26 (£37.14/litre). 0 units and 1kcal/50ml serve (2kcal/100ml)

G&Free

Bold, juniper-led flavours recreate all the botanical notes of Gordon’s without the booze.

Top with tonic and a dash of cranberry juice for all the Christmas feels. Gordon’s 0.0% Alcohol-Free Spirit 70cl, £14 (£20/ ltr). 0 units and 6kcal/50ml serve (12kcal/100ml)

Perfect presents Whether popping under the tree or taking to a party, these bottled gifts will go down a treat

For the traditionalist

Keep it classic with our luxe line up

1

1 An inspired choice, infused with rose and cucumber. Hendrick's Gin 70cl, £29 (£41.43/ltr). 2 units and 123kcal/50ml serve (246kcal/100ml)

2 Made using only the finest French ingredients. Grey Goose Vodka + Box 70cl, £39.90 (£57/ltr). 2 units and 111kcal/50ml serve (222kcal/100ml)

3 Authentic floral and fruity Speyside malt. The Glenlivet 12 Year Old Single Malt Scotch Whisky + Box 70cl, £39 (£55.71/ltr). 2 units and 111kcal/30ml serve (370kcal/100ml)

3

For the trend-spotter

Surprise them with something that’s a little different...

1 Triple-distilled, twicecharred for richness. Jameson Black Barrel Irish Whiskey + Box 70cl, £37 (£52.86/ltr). 2 units and 111kcal/50ml (221kcal/100ml)

2 Limited-edition with depth and intensity. Courvoisier Rouge Luxe 70cl*, £42 (£60/ltr). 1 unit and 56kcal/25ml serve (224kcal/100ml)

TESCO EXCLUSIVE

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1

3

3 A new take on a London dry gin. Whitley Neill Distiller’s Cut Gin 70cl, £26 (£37.14/ltr). 1 unit and 55kcal/25ml serve (221kcal/100ml)

Butterscotch flavours

4 A sweet and aromatic liqueur with – you guessed it – 43 botanicals. Licor 43 70cl, £18 (£25.71/ltr). 1 unit and 84kcal/25ml (336kcal/100ml) 4

Food pairings

Grape expectations

Uncork and unwind with our selection of fine wines to go with seasonal food. Eat, drink… you know the rest

White Christmas

Just launched, the new Chardonnay from this Australian label, PepperBox, is rich and buttery with a mellow oak finish –it’s a complex conversation starter.

PepperBox Chardonnay, £10. 2.5 units and 131kcal/175ml (75kcal/100ml)

TRY IT… with carved turkey, or with a creamy camembert on crackers and lemony olives.

Wizard of Oz

The clue’s in the name with this corker: a peppery, characterful Shiraz made in south-eastern Australia and bursting with ripe cherries, blackberries and chocolate. A silky-smooth finish wraps up a firm festive favourite. PepperBox Shiraz, £10. 2.5 units and 140kcal/175ml (80kcal/100ml)

TRY IT… with the bold flavours of a roasted Christmas Day lunch, or a tangy cheese such as manchego or a strong smoked Cheddar.

Rich pickings

Zesty, ripe and crisp, this New Zealand wine is a winner for a seasonal dinner.

Flavours of grapefruit, honeydew melon and passion fruit combine deliciously.

Brancott Estate

Sauvignon Blanc, £9.50.

2 units and 117kcal/150ml serve (78kcal/100ml)

TRY IT… with a seasonal starter, like goat’s cheese tart, or Christmas canapés such as salmon blinis.

Think pink

Rosé for Christmas?

Quite right. This dry-style rosé is full of notes of red berries and sweet spice, with light floral aromas.

19 Crimes

Revolutionary Rosé, £9. 1.4 units and 81kcal/100ml serve

TRY IT… with a light dessert, such as a strawberry Pavlova, or perfectly pink meats on a festive charcuterie board.

A bit of rouge

Rich and smooth, thanks to its Scotch whisky barrelageing process, there’s so much to savour. Ripe plums, juicy blackberries, pecan, cedar and vanilla - there’s a lot going on in this Aussie Shiraz.

Jacob’s Creek

Double Barrel

Shiraz, £12. 2.2 units and 123kcal/150ml serve (82kcal/100ml)

TRY IT… with the bold, robust flavours of roast beef, or with an earthy veggie alternative, such as a nut roast.

Raise a toast

Nothing says ‘celebration’ quite like Champagne, and this hits the spot, with its straw-yellow colour, fine bubbles and hints of intense pear, apricot, honey, acacia flowers and lime blossom.

Lanson Le Vintage Champagne, £48. 1.5 units and 80kcal/125ml serve (64kcal/100ml)

TRY IT… with scrambled eggs and salmon on Christmas morning, or salted almonds to kick off New Year’s Eve.

Versatile choices

LOADS OF IDEAS TO GET THE MOSTI IOUT OF YOURI IFAVOURITE SPIRIT

Four spirits, plus a handful of storecupboard ingredients, are all you need to make 12 tasty cocktails

This classic vodka is tripled-distilled from a blend of grains and filtered 10 times through charcoal for its smooth taste.

Smirnoff Red Label Vodka 70cl, £16 (£22.86/ltr). 1.9 units and 104kcal/50ml serve (208kcal/100ml)

MERRY MULE

Mix 2 parts vodka + 6 parts ginger beer + 1 part fresh lime juice. Serve with ice and lime wedges.

SGROPPINO

Whisk 1 part vodka + 2 parts lemon sorbet. Top up with 5 parts chilled prosecco.

SCREWDRIVER

Mix 1 part vodka + 3 parts fresh orange juice. Serve with ice and an orange slice.

Juniper, coriander seed and angelica root are three of the eight botanicals that combine for wonderfully balanced flavours.

Greenall’s Original London Dry Gin 1ltr, £19.50. 1.9 units and 104kcal/50ml serve (208kcal/100ml)

A spiced rum from Cornwall with hints of Pedro Ximénez grapes, caramel, vanilla, cinnamon and nutmeg. Dead Man’s Fingers Spiced Rum 70cl, £22 (£31.43/ltr). 0.9 units and 55kcal/25ml serve (218kcal/100ml)

Notes of tropical fruits, rose hip syrup, orange and macaroons with a finish of peaches and liquorice. Whyte & Mackay Blended

PINK GRAPEFRUIT 75

Mix 1 part gin + 1 part pink grapefruit juice + 4 parts prosecco.

BEE’S KNEES

Shake 2 parts gin + 1 part fresh lemon juice + 1 part clear honey + ice. Serve with a lemon twist.

BRAMBLE

Whisk 2 parts gin + 1 part blackcurrant jam. Top up with 6 parts lemonade + ice to serve.

RUM SWIZZLE

Mix 2 parts rum + 5 parts tropical juice + 1 part grenadine. Serve over ice.

Scotch Whisky 1ltr, £19.50. 2 units and 111kcal/50ml serve (221kcal/100ml)

DARK & STORMY

Mix 2 parts rum + 1 part fresh lime juice + 5 parts ginger beer. Serve with ice and lime slices.

PIÑA COLADA

Shake 1 part rum + 2 parts pineapple juice + 1 part coconut cream with ice. Serve over crushed ice.

BROWN DERBY

Shake 3 parts whisky + 2 parts pink grapefruit juice + 1 part maple syrup + ice.

HOT TODDY

Heat 1 part fresh lemon juice + 1 part honey + 3 parts whisky + 12 parts water until steaming. Serve with a lemon wedge.

CRANBERRY WHISKY SOUR

Mix 3 parts whisky + 1 part cranberry juice + 1 part fresh lemon juice. Serve with ice and a lemon slice.

Premium bottles

Class act

Recreate all the style of the VIP section at a club from the comfort of home

Smooth talker

We’re finally learning to sip tequila, and this 100% blue agave, doubledistilled bottle – the world’s most awarded tequila* – is just the ticket. It’s characterful with floral and pepper notes.

1800 Silver Tequila 70cl, £30 (£42.86/ltr).

1.9 units and 116kcal/50ml serve (232kcal/100ml)

Southern charm

With a smooth finish, this doublemellowed Tennessee whiskey is a warming sip. The flavours of maple syrup, fruit and vanilla spice add to its rich taste. Serve it straight up or on the rocks.

Gentleman Jack 70cl, £35 (£50/ltr). 1 unit and 55kcal/25ml serve (220kcal/100ml)

La dolce vita

Summon the warmth of Amalfi this winter: hand-picked juniper, ripe lemons and fresh pink grapefruit make this a sunny antidote. Enjoy with ice and tonic.

Malfy Gin Rosa 70cl, £28 (£40/ltr). 2 units and 105kcal/50ml serve (210kcal/100ml)

A wee dram

Smooth, warming and smoky, this famous whisky bottles the season beautifully, using single malt and grain whiskies from more than 29 distilleries.

Johnnie Walker

Black Label 70cl, £30 (£42.86/ltr). 2 units and 110kcal/50ml serve (220kcal/100ml)

* Source: Based on the awards received from the Academia Mexicana del

Use it up

Pitch in

Entertaining a crowd? Stretch what you already have at home with this delicious sangria

Serves 6 (easily doubled) Takes 5 mins plus 1 hr chilling 1 unit and 93kcal per drink (57kcal/100ml)

Slice ½ apple and put in a jug with 325ml rosé wine (we used Portuguese rosé), 250ml apple juice and 50ml brandy. Let it steep in the fridge for 1 hr (or up to 2 hrs), then top up with 250ml lemonade. Add 50g halved grapes, 2 thyme sprigs and a handful of ice cubes to serve. Each serving contains

SIMPLE SWAPS

THE WINE Replace the rosé with red or white wine – it doesn’t matter!

THE JUICE Swap apple juice for cranberry or pomegranate for different base flavours.

THE SPIRIT Brandy is traditional, but you could switch to bourbon, or apple and grape juice for a lighter version.

THE FRUIT Try sliced clementine or orange instead of apple.

THE GARNISH Choose rosemary over thyme and frozen fruit instead of fresh grapes.

CHRISTMAS SANGRIA

Samsung Series 6 Free-standing ecobubble™ AddWash™ Washing Machine, Wifi-Connected Roomba® s9+ Self-Emptying Robot Vacuum, KärcherK7 Premium Smart Control Home pressure washer, £500 00 Supermarket vouchers of choice and much more!

How to enter:

Pick up a promotional pack in-store or online and enter your code at blitzwin.regina.uk.com

For more information, a full list of prizes as well as T&Cs scan QR Code

1 BROWSE

Visit tesco.com/festive-food to find the full range of Christmas foods available to order. Alternatively, pick up a copy of the Festive Food to Order brochure in selected stores.

2 ORDER

Decide whether you want your order delivered or will collect it via Click+Collect. Delivery Saver customers can order from 6am on 15 November; all other customers can order from 6am on 22 November.

3 CONFIRM

Fill your online basket (check out within two hours to secure your delivery or collection). Festive Food items must be confirmed by 11.45pm on 14 December, but you can amend or add to your order up until 23:45 the day before your delivery or collection.

ME

QR

20 and 23 December

orders

24

Bright ideas

From decs to pressies, these pages are packed with things to help you prep for Christmas

Family tree

It’s never too early to start thinking about how you’re going to decorate your tree! Do an audit, and edit, of your existing decs so you know what you have; then save money by mixing and matching old faves and treasured baubles with sparkly new ones.

See in store or online for our range of decorations and accessories.

Dec delights

Create a unique display by filling a bowl with decs and fairy lights.

ABOVE: 1 Woollen Hanging Decoration (Badger, Fox and Robin), £3.75 each;

2 Mini Wreath Hanging Decoration, £2.75;

3 Stars selected from the Red Decorations 100-pack, £20; 4 Decoupage Red & Green Pattern Bauble 4-pack, £3.50; 5 Gold Nutcracker Hanging Decoration (also available in red), £1.75;

6 Snowy Hanging Pinecones 6-pack, £4;

7 60 Warm White Wire Lights, £6; 8 Geo Diamond Hanging Decoration 3-pack, £3

They’ll say you’re crackers...

…but buying early to spread the cost is winning!

Luxury Merry Christmas Crackers 6-pack (2 designs), £10. From top:

Luxury Tree & Wreath Cards 12-pack (2 designs), £3; Belonging Cards 20-pack (3 designs), £3;

Luxury Pudding & Mince Pie Recipe Cards 12-pack (2 designs), £3

All Tesco boxed Christmas cards are recyclable.

Make a Christmassy corner

Add festive cheer – without the fuss – by brightening a corner with seasonal decs

Not ready to decorate the whole house? We hear you!

Decorating a corner is a quick and affordable way to add seasonal style. Better still, you can ‘borrow’ from your corner down the line, whether for the tree, mantelpiece or table!

1 Fox & Ivy Stag Objet, £10; 2 & 3 Pillar Candle Small, £1.50; Large £3.50; 4 Fox & Ivy LED Candle Holder, £8.50; 5 Bayswood Artificial Floral Glass Candle Holder, £25; 6 White Belonging Christmas Tree PIllar Candle Large, £8; 7 Fox & Ivy Antler Tealight Holder, £12; 8 Tealight & Dinner Candle Holder, 50peach See in store or online for our full range of decs.

Mix festive decs with everyday accessories you can use beyond Christmas!

Sprinkle the magic

Bring little (and low-cost) touches of festive sparkle to kids’ bedrooms with seasonal bed linen, make-your-own decs and, of course, a beautiful stocking

1 Hessian Printed Stocking, £5; 2 Red Berry Circle Wreath, £6;

3 Go Create Christmas Paperchains, £1.50; 4 F&F Red Santa Squad Kids Sweatshirt, 1-14yrs, from £6; 5 Robins Single Duvet Set, £12; 6 Robin Cushion, £5; 7 Candy Cane Glass Mug, £2.50; 8 Letters to Santa Postbox, £15

DEAR SANTA

It’s time for the most important event of the month - writing those letters to Father Christmas!

MAKE IT MEMORABLE

Whether the kids want to use a template, write their own letter or make a homemade card, let their creativity fow and turn it into a fun afternoon activity. Find a range of affordable stationery in store and online. Letters to Santa Postbox, £15; Christmas Stamp Kit, £4; Letter to Santa, £1

SPECIAL DELIVERY

Send your letter directly to the North Pole, thanks to Royal Mail, and Father Christmas and his elves will write back! Visit royalmail.com for more information.

1

DIY hamper

Building a bespoke hamper rather than buying one ready-made means you can fill it with things you know they’ll love. Here, we’ve filled ours with some items for pampering and indulgence, but you can tailor yours to the person or couple you’re buying for with products in store or online. Have fun!

1 Tesco Finest Prosecco DOC 75cl, £8.50; 2 Fox & Ivy Crystal Glass Champagne Flutes 4-pack, £15; 3 Snowman Hanging Decoration, £1.75; 4 Belonging Alphabet Mug, £5; 5 Flocked Penguin Hanging Decoration, £1.75; 6 Hyggely

Festive Milk Chocolate Baubles 50g, £3; 7 Belonging Alphabet

Coaster, £2.50; 8 Spa White

Candle - Cashmere & Almond Milk 230g, £6; 9 Hyggely Hot Chocolate

Spoon Duo 80g, £3.50; 10 Woollen Polar Bear Hanging Decoration, £3.75; 11 White Hamper Kitincludes wicker basket, poly overwrap, paper shred, bow and gift tag £6; 12 Spa Green Diffuser - Clary Sage & Sweet Mandarin 150ml, £10

Games night

Gather for an evening of fun around a game or two –sure to bring out your competitive spirit!

TREATS THAT BRING YOU TOGETHER

Enjoy the big day build-up by serving little treats to savour as a family, complete with festive music and classic movies...

You’ve sorted pressies for everyone on your list for Christmas morning – even your four-legged friends! –but what about a little something beforehand? Make the most of every festive moment by baking seasonal cookies and sipping hot chocolate while you enjoy getting into the spirit of things together.

FOOD FOR THOUGHT

Who doesn’t like devils on horseback? Find a recipe at tesco.com/recipes

Top: Rudi Mug, £2.50; Hyggely Layered Cookie Jar with Chocolate Cookie Mix and Cookie Cutter 362.5g, £5 (Cookies shown above)

Games are always fun and a real crowd-pleaser – and these value-for-money sets look smart to boot. Poker Tin Set, £10; Backgammon Board Game, £8; Shut The Box Game, £8

1 Snuggle Season Cushion, £9; 2 Olive Jumbo Cord Cushion, £8; 3 Fox & Ivy Black & Gold Stripe Mug, £5; 4 Fox & Ivy Black & Gold Stripe Cup & Saucer, £6; 5 Gold Charger, £2

Shop this

Savvy Santa

Buy meaningful (and great-value) gifts they’ll love this year with pressies tailored to their personalities

TECH TREATS

Budding YouTube star or Instagram influencer? We’ve got them covered. Global GizmosRainbow Ring

Selfie Light, £15; Smartphone

Screen Magnifier, £8; Vlogging Kit, £15

POOCH PERFECT

Keep your beloved pet happy too this Christmas. 1 Pooch Tin with Treats 40g, £15; 2 Pooch Puppy Hamper 20g, £12; 3 Pooch WIne & Bow Tie Set 250ml, £7; 4 Pooch Bowl, Treats, Mug & Tea Set 20g/5 x 2g teabags, £15; 5 Pooch Selfie Stick & Treats 20g, £5; 6 Pooch Treats Cracker 40g, £3.50

FOOD FANATICS

COCKTAIL CONNOISSEURS

Let them mix and muddle like a professional bartender. The Cocktail Bar - Fizz Bucket & Flutes & Simmer Sachet 1.3g, £15; Espresso Martini Cocktail Set with Syrup 25ml, £8.50

Serve up delights for foodies. Deli At Home - Spice Rack 6-Jar 136g, £12; Make Your Own Cheese - includes instructions and cheesemaking kit, £8.50; Oil & Vinegar Tasting Selection 4 x 42ml, £10

Give them the excitement of choosing a book, as well as the fun of reading it.

Available in bookshops everywhere and online.

STAR LETTER

Email or write and we’ll choose a Star Letter* to win a £50 giftcard**

Thank you for the Mindfuldrinking article (September). You provided achievable advice rather than promoting extremes that aren’t feasible for many of us. I especially enjoyed the alcohol-free Blackberry Mojito, which went down a treat at a friend’s baby shower. She was so happy she didn’t miss out! Bev, via email

A little health boost

The Yourhealth section in the September magazine was particularly interesting. As a full-time carer, I struggle to have time to look after myself.

Having recently been diagnosed with low vitamin D levels, the article on boosting vitamin D and the foods to eat couldn’t have been more apt. Denise, via email

From @Tesco free September magazine: this is ‘perfect for two’… Pork with apple & sweet potato, served with steamed broccoli @Hayleydaviez

As soon as @tescofood drops, I’m marking all the recipes I desire. This Red lentil dhal with beetroot (September) caught my eye as it’s simple yet flavoursome. I didn’t even have to pop out for ingredients!

@a___bakes

Most-liked recipes

Our box-fresh school lunches (September) have proved very popular. Kathryn, via email, said, ‘The delicious Cheesy pea pasta salad was the first thing I made!’ while Jenny from Denbighshire said, ‘Your shopping list came to under £15 and I’ve fed my children popular and nutritious meals all week for that.’

This week I decided to give the Tesco magazine 5 meals for £25 a go. You use all the ingredients throughout the week to avoid food waste. Here’s the Creamy pepper pilaf (September). @athomeinthehideaway

Whatever celebratingyou’re – from Bonfire Night to the World Cup – my dishes will give your guests a warm welcome. A super-green risotto soup and traybaked beans with jacket potatoes – delicious!

WINNING DINNERS Jamie’s

Looking for great celebratory meals that are great value as well? Jamie has you covered

SUPER-GREEN RISOTTO SOUP

Serves 2 * freeze without the cheese

Takes 55 mins

Cost per serve £1.77

2 celery sticks

1 large leek olive oil

1 lemon

1 vegetable stock cube

100g risotto rice

20g blanched hazelnuts

250g baby spinach

30g Parmesan or vegetarian Italian hard cheese extra virgin olive oil

1 Trim, wash and finely chop the celery and the white part of the leek (save the green part for later). Put 1½ tbsp olive oil in a large pan on a medium heat, add the chopped veg and finely grate over the lemon zest and season. Cook for 15 mins or until soft and sweet, stirring occasionally.

2 Preheat the oven to gas 3, 170°C, fan 150°C. Crumble in the stock

cube, then stir in the rice and toast for 1 min. Pour in 1ltr of boiling kettle water and reduce the heat to low, then cover and simmer for 15 mins or until the rice is tender.

3 Halve the green part of the leek and finely slice, then scatter onto a baking tray and season. Roughly crush or chop the hazelnuts and scatter onto the tray, then drizzle lightly with oil, toss together and roast for 10 mins or until golden and crisp.

4 Transfer a ladle of liquid from the soup to a blender, pile in the spinach and squeeze in the lemon juice, then blitz until smooth and stir into the pan. Cook for a further 2 mins, then finely grate in most of the Parmesan and loosen with a splash of boiling water, if needed.

5 Divide the soup between bowls, top with the crispy leeks and toasted hazelnuts, then grate over the remaining Parmesan and finish with a drizzle of extra virgin olive oil.

Each serving contains of the reference intake. See page 117. Carbohydrate 50.5g Protein 16.7g Fibre 2g Source of manganese, which supports the maintenance of normal bones

* Vegetarian if not using Parmesan

Scan this QR code to find Jamie’s recipe for Mushroom stroganoff pie.

‘A bowl of comforting, silky risotto is hard to beat in the colder months, but getting it right can be a labour of love. So I’ve taken the principles of a vibrant green risotto and turned it into this cheat’s super-green risotto soup. No more standing at the stove stirring away – here you can just chuck it all in and let it simmer. With toasted hazelnuts and crispy leeks to finish, it’s a super-satisfying bowlful’

Hearty main meal

‘Tinned baked beans are delicious, but my version is smoky with extra veg points from the tomatoes and onions. You could put some sausages on too if you’re having a Bonfre Night party’

New family fave

Traybaked beans with jacket potatoes p88

TRAYBAKED BEANS WITH JACKET POTATOES

Serves 4

Takes 50 mins Cost per serve £1.39

4 large Maris Piper potatoes

2 red onions

olive oil

1 tsp smoked paprika

2 x 400g tins butter beans

2 x 400g tins quality plum tomatoes

10g fresh chives

100g natural yogurt

80g Cheddar

120g bag mixed leaf salad

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, pierce them a few times with a fork, then cook in the microwave for 10 mins. Carefully transfer to the oven; bake for 35 mins or until the skins are crispy and the insides soft.

2 Meanwhile, peel the onions and cut them into wedges, throwing them into a roasting tin as you go. Drizzle with 1½ tbsp olive oil, sprinkle over the smoked paprika and season. Toss to coat, then roast for 10 mins.

3 Remove the tin from the oven and tip in the beans and tomatoes. Mix well, then return to the oven and cook for 20-25 mins or until thickened and reduced, then season to taste.

4 Meanwhile, finely snip the chives and stir through the yogurt with 10g finely grated Cheddar and a pinch of pepper.

5 Remove the beans from the oven and grate over the remaining Cheddar. Bust open the jacket potatoes and top with the cheesy beans and dollops of cheesy yogurt. Serve with salad on the side.

HOW TO EAT: RED ONIONS HERO VEG

With a slightly softer flavour than white, red onions are perfect for grilling, roasting and pickling, and play an important part in the creation of so many dishes. Use them in the base of a soup, stew, curry or risotto; roast them whole until sticky and sweet; finely slice and quickly pickle in vinegar; or finely chop them into super-fresh salsas and salads.

• When shopping for onions, look for firm ones and avoid any that are soft or squishy.

• Store onions in a cool, dark place to keep them at their best.

THE GOOD STUFF

. One medium red onion counts as 1 of your 5-a-day.

. Onions are a source of vitamin B6, which supports normal energyyielding metabolism.

TAKE PRIDE IN PRINTING SUSTAINABLY

HP HAS GIVEN MILLIONS OF BOTTLES A NEW BEGINNING ACRES OF FOREST TO BE RESTORED OR MANAGED

HP has sourced more than 85 million plastic bottles, the equivalent of more than 1,000 tonnes, of ocean-bound plastic for manufacturing new HP products.

HP has developed an alliance with the World Wildlife Fund to restore, protect, and conserve 200,000 acres of forests through the HP Sustainable Forests Collaborative.

SUSTAINABLE PRINTING

START WITH PLANTING

In 2020, HP joined the World Economic Forum 1 Trillion Trees initiative – a global movement to conserve, restore, and grow 1 trillion trees by 2030.

Beef & caramelised onion pie p92

Sloppy Joes p92

BEEF & CARAMELISED ONION PIE

Serves 4

Takes 1 hr 40 mins

Cost per serve 93p

This pie freezes well whole or in slices; once defrosted, warm through in the oven or microwave until piping hot.

2 tbsp vegetable oil, plus extra for greasing

375g ready-rolled lighter shortcrust pastry

4 onions, fnely sliced

½ tsp bicarbonate of soda 500g pack Meat & Veg beef mince

2 garlic cloves, crushed

1 tbsp tomato purée

2 tsp Worcestershire sauce

1 tbsp plain flour

1 beef stock cube, made up to 500ml

1 medium egg, beaten

1 Grease a 20cm pie dish, then line with ⅔ of the ready-rolled pastry and set aside in the fridge. Shape the remaining pastry into a ball, wrap in clingfilm and chill.

2 Heat 1 tbsp oil in a deep frying pan over a medium-high heat. Fry the onions and bicarb for 20 mins or until they’ve formed a deep caramel paste. Transfer to a plate.

3 Add the remaining 1 tbsp oil to the pan and fry the mince for 5-10 mins, scraping the pan to pick the flavours, until well browned. Return the onions to the pan and add the garlic, tomato purée and Worcestershire sauce. Sprinkle over 1 tbsp flour and cook for 1 min. Stir in the beef stock; simmer for 5 mins to thicken. Season to taste, then set aside to cool to room temperature.

4 Preheat the oven to gas 7, 220˚C, fan 200˚C and put a baking tray inside to heat up. Roll out the remaining pastry so it’s big enough to cover the top of the pie. Tip ⅔ of the mince mixture into the pastry case, reserving the rest for the Sloppy Joes (right).

5 Cover the pie with the pastry sheet, cut away the excess and crimp or seal the edges with a fork. Make a hole in the top with a small knife, then brush with beaten egg. Reduce the oven to gas 6, 200˚C, fan 180˚C and bake on the preheated tray for 35-40 mins until golden and crisp. Leave to cool for 10 mins before serving.

Each serving contains

of the reference intake. See page 117.

SLOPPY JOES

Serves 4 filling only

Takes 15 mins

Cost per serve 90p

1 tbsp vegetable oil

1 green pepper, fnely diced

1 yellow pepper, fnely diced leftover beef and onion mixture

100g passata

2 tbsp tomato ketchup

1 tsp American mustard

4-pack large seeded burger buns

1 garlic clove (optional)

5g salted butter

4 mild cheese slices

2 pickled gherkins, sliced, to serve (optional)

salad leaves, to serve (optional)

QUICK KALE & APPLE SALAD

Toss 100g shredded curly kale with 1 tbsp olive oil and the juice of 1 lemon; season. Massage the kale by hand to soften it. Mix in a handful of either flat-leaf parsley or watercress and 1 cored and finely chopped apple

1 Heat the oil in a frying pan over a medium-high heat. Fry the peppers for 5 mins until soft. Add the beef and onion mixture, passata, ketchup and mustard. Cook for 2-3 mins until bubbling and slightly thickened. Preheat the grill to medium-high.

2 Toast the buns under the grill on both sides until golden, then rub the cut sides with garlic, if you like, before spreading with butter. Put a cheese slice on the bottom halves, then top with the beef mixture and the lids. Serve with gherkins and salad leaves, if you like, or the Quick kale & apple salad below.

Scan this QR code to find more recipes for you to cook once and eat twice.

STAY IN. CHILL OUT.

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

Our tester this month is Fiona, a teacher who lives with her husband Simon and their two teenagers, Sam and Maia, aged 15 and 13. ‘Enjoying meals together is a big part of our family life,’ says Fiona. ‘It was fab to try meals we might not have chosen, and they opened our eyes to using ingredients in different ways. I always write a shopping list but doing it this way, with meals grouped together according to ingredients, made far more sense and resulted in much less waste.’

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.

5 x DINNERS 4 x

-3

SHOPPING LIST

1 orange

2 lemons

30g pack fresh coriander

1 garlic bulb

1 butterhead lettuce

1 Savoy cabbage

1 cucumber portion

100g bunch spring onions

500g large broccoli

1kg pack Redmere Farms brown onions

2 x 4-packs baking potatoes

1kg pack sweet potatoes

600ml pot 50% less fat crème fraîche

220g pack mature Cheddar

210g pack Scottish kipper fillets with butter

500g pack Woodside Farms cooking bacon

500g pack meat & veg 5% fat chicken mince

12-pack medium free-range eggs

6-pack white batch rolls

48g jar harissa seasoning

200g jar cranberry sauce

500g pack Hearty Food Co. penne

500g pack wholewheat couscous

400g tin chickpeas

900g pack Grower’s Harvest frozen peas

+ FROM YOUR STORECUPBOARD

Vegetable stock cubes, plain flour, olive oil, vegetable oil

Freeze the tagine in an airtight container. Defrost, then reheat in the microwave or a saucepan until piping hot.

FRUITY SWEET POTATO TAGINE

Serves 4 Takes 30 mins

2 tbsp olive oil

2 onions, sliced

2 garlic cloves, sliced 4 tsp harissa seasoning

600g sweet potatoes, peeled and cut into 3-4cm chunks

400g tin chickpeas, drained 1 vegetable stock cube, made up to 1.1ltrs

75g cranberry sauce

½ orange, zested and juiced 250g couscous

30g pack fresh coriander 100g crème fraîche, to serve

1 Heat the oil in a deep saucepan over a medium heat and fry the onions for 10 mins. Stir in the garlic and harissa seasoning; fry for 2 mins.

2 Add the sweet potatoes, chickpeas and 750ml stock, then stir in the cranberry sauce. Bring to a simmer and cook for 12 mins or until the sweet potato is just tender.

3 Meanwhile, put the couscous in a heatproof bowl. Pour over the 350ml hot stock and sit a plate on top to cover. Leave to soak for 10 mins. Reserve 4 coriander sprigs; chop the rest of the leaves.

4 Stir the orange zest and juice into the tagine; season to taste. Use a fork to fluf up the couscous, then stir through the chopped coriander with a little seasoning. Serve the tagine spooned over the couscous, topped with crème fraîche and the reserved coriander sprigs.

Ô I loved the orange and coriander flavours in this. The kids said they’d prefer it with chicken, but I’d make it again as a veggie main

This can be frozen for up to 2 months.

Defrost in the fridge overnight, then bake for an extra 5 mins.

HARISSA CHICKEN BURGERS WITH WEDGES

Serves 4

Takes 45 mins

2 tbsp vegetable oil

1 onion, diced

1 garlic clove, crushed 500g potatoes, cut into wedges

400g sweet potatoes, cut into wedges

500g meat & veg 5% fat chicken mince

3½ tsp harissa seasoning

6 tbsp crème fraîche

4 soft white rolls, split ¼ cucumber, sliced

8 butterhead lettuce leaves

1 Heat 1 tsp oil in a frying pan over a medium-low heat and fry the onion for 6-8 mins until soft. Stir in the garlic, cook for 30 secs, then tip into a mixing bowl to cool. Preheat the oven to gas 6, 200°C, fan 180°C.

Serves 4 Takes 35 mins

325g penne

½ Savoy cabbage, thick core discarded, the rest shredded into 1cm slices

1 tbsp olive oil

125g bacon, diced

4 large garlic cloves, crushed 225g crème fraîche

2 eggs

1 vegetable stock cube, made up to 350ml 85g grated mature Cheddar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Boil the pasta for 9 mins, then add the cabbage to the pan and cook for 2 mins more until the pasta is tender but still with a bit of bite. Drain well.

2 Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the bacon for 6-8 mins until lightly golden. Stir in the garlic, cook for 30 secs, then remove from the heat.

3 Whisk together the crème fraîche and eggs until smooth, then slowly whisk in the stock. Tip the pasta, cabbage and garlicky bacon with any oil into a baking dish. Pour over the sauce and mix through. Season with plenty of black pepper.

4 Scatter over the cheese and bake for 15-20 mins until crisp and bubbling.

serving contains

ÔWe loved the sauce, and the cheesy topping was so good I added extra. It reheated well too

2 Parboil the white potatoes for 5 mins in a large saucepan; drain well. Tip onto 2 baking sheets along with the sweet potatoes, drizzle over 1 tbsp oil, season and toss to coat. Bake for 20 mins.

3 Meanwhile, add the mince and 3 tsp harissa seasoning to the cold onions; season. Mix well, then divide into 4 and shape into patties.

4 Brush the patties with 2 tsp oil. Heat a nonstick frying pan over a medium heat and fry for 2 mins each side until golden.

5 Turn the wedges and make space on the trays for the burgers. Return everything to the oven for 10 mins more or until the burgers are cooked through.

6 Mix the remaining ½ tsp harissa with the crème fraîche, then spread onto the cut sides of the burger buns. Top with lettuce, the burgers and some cucumber slices, then sandwich with the bun lids. Serve with the wedges.

Each serving contains

CARBONARA PASTA BAKE

Stack raw burgers between baking paper and open-freeze cooked wedges before transferring into bags or containers. Defrost thoroughly before continuing from step 4.

nervous about making burgers after some previous attempts crumbled but these were perfect

Bake the frittata in its tin, then freeze, well wrapped, in portions or whole. To serve, thaw overnight in the fridge, then warm, if you like, in a microwave or low oven.

The whole family loved this. It’ll be a regular staple now - it would keep well for a portable lunch too

Scan this QR code to fnd more fve-day family meal plans for under £25.

CHEESY BROCCOLI, BACON & CRANBERRY FRITTATA

Serves 4

Takes 40 mins

1 tbsp olive oil

2 onions, sliced

100g bacon, diced

½ large broccoli, cut into small florets

2 tbsp crème fraîche

2 tbsp plain or self-raising flour

8 eggs

125g grated mature Cheddar 50g cranberry sauce, plus extra to serve

For the salad

175g couscous

125g frozen peas

¼ cucumber, diced

2 spring onions, finely sliced

1 lemon, juiced

½ butterhead lettuce

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a round cake tin, about 22-23cm wide, with nonstick baking paper, scrunching it roughly up around the sides. Heat the oil in a frying pan over a low-medium heat and fry the onions and bacon for 10 mins until starting to turn golden.

2 Meanwhile, boil the broccoli for 3-4 mins; drain. In a bowl, whisk

2 tbsp water with the crème fraîche and flour. Add the eggs and whisk until smooth; stir in most of the cheese.

3 Scatter the onions, bacon and broccoli into the lined tin. Pour over the egg mix, top with the remaining grated cheese; bake for 20-25 mins until risen and golden. Shake the tin: it’s ready when the wobble has gone.

4 For the salad, pour 225ml boiling water over the couscous in a heatproof bowl. Cover and leave for 10 mins. Cook the peas, then rinse with cold water. Add to the couscous with the cucumber, spring onions and lemon juice. Serve the frittata with cranberry sauce, lettuce and the couscous salad.

Open-freeze the uncooked fishcakes on a tray lined with baking paper, then transfer to airtight containers. Defrost in the fridge overnight, then continue from step 4.

COLCANNON KIPPER FISHCAKES

Serves 4

Takes 1 hr plus optional chilling

1kg potatoes, peeled and halved 200g Savoy cabbage, finely shredded

3 spring onions, finely sliced

1 pack smoked kippers with butter 50g plain flour

1 egg, beaten

2 soft white rolls, whizzed into breadcrumbs

4 tsp vegetable oil

½ a large broccoli, cut into florets 300g frozen peas

1 lemon, ½ zested and juiced, ½ cut into wedges 85g crème fraîche

1 Boil the potatoes for 18-20 mins. Add the cabbage and two-thirds of the spring onions and cook for 1 min or until the potatoes are soft. Drain, then tip back into the pan over the heat for 1 min to steam-dry.

2 Cook the kippers to pack instructions. Tip any buttery juices

into the potatoes and mash well. Flake the fish from the skin and stir through the potatoes, then shape the mixture into 8 cakes.

3 Put the flour on a plate, the egg in a shallow bowl and breadcrumbs on another plate. Coat the fishcakes in the flour, followed by the egg and then breadcrumbs. If you have time, chill for 30 mins.

4 Heat 2 tsp oil in a nonstick frying pan over a medium heat and fry the fishcakes in batches for 4-5 mins each side until golden. Meanwhile, boil the broccoli and peas for 3 mins.

5 Drain the veg, then toss with the remaining spring onions and juice from ¼ lemon; season. Mix the lemon zest and remaining juice through the crème fraîche with 1 tbsp of water. Serve the fishcakes with the veg and lemony sauce, plus lemon wedges.

Each serving contains of the reference intake. See page 117.

Ô I was surprised how filling these were. I might add chorizo next time for an extra kick, and will be adding lemon to my veg more often!

That’s dinner sorted

Finest dining

Who says a dinner date is off the menu? Enjoy an indulgent dinner at home, where you won’t mind picking up the tab

You don’t always need to go to your favourite restaurant for a fun date night – you can make a special dinner at home with your loved one. The Tesco Finest Dinner for Two offers a wide choice of exciting dishes, allowing you to serve up an impressive, great-tasting dinner with minimal fuss and maximum enjoyment at home. Better still, Clubcard members can get a main, side and dessert for two, plus a bottle of wine or soft drink, for just £12*. Actually, it’s such great value, why wait till date night? After a long day, it’s the perfect reward... any day of the week!

Tesco Finest Chunky Chips 449g

Tesco Finest Ranch

Steaks with Peppercorn Butter 303g

Tesco Finest Raspberry & Cream Cheesecake Slices 180g

Wine Route Chilean Merlot

Winter soups

Souper bowls

Take your soup from simple to superb with clever flavour boosts and next-level toppings

PEA & HAM SOUP WITH POACHED EGGS

Serves 4 freeze soup only

Takes 40 mins Cost per serve £1.13

These soups can be made ahead: store in the fridge (without toppings) for up to 3 days.

1 tbsp olive oil

1 onion, roughly chopped

200g foury potatoes, roughly diced 200g leeks, trimmed and chopped

15g fresh parsley, chopped, plus extra to serve (optional)

350g frozen peas

125g pack oak-smoked ham, chopped

1 chicken stock pot, made up to 900ml

4 medium eggs

1 Heat the oil in a lidded saucepan over a medium-high heat. Fry the onion, potato and leeks for 5 mins, stirring continually, until softened.

2 Add the chopped parsley, season and cook for 1 min. Add the peas, ham and stock and bring to the boil, then cover and simmer for 20 mins.

3 Remove from the heat and blitz with a stick blender until almost smooth. Cover and set aside.

4 Bring a saucepan half-filled with water to a rolling boil. Break the eggs into the water, giving each plenty of space to spread. Poach for 2 mins.

5 Ladle the soup into 4 bowls, then use a slotted spoon to top each with a poached egg. Scatter with parsley leaves, if you like, and serve with a grinding of black pepper.

Apoached egg makes thissoupgofurther

Add leftover seeds to salads and breakfast cereals, or include them in the cocktail sausage recipe on p30.

ROASTED CARROT & APPLE SOUP WITH TOASTED SEEDS

Serves 4 freeze soup only Takes 35 mins Cost per serve 63p

700g carrots, peeled and cut into chunks

3 tsp cumin seeds

1 tbsp olive oil, plus 1 tsp

1 red onion, roughly chopped

2 eating apples, quartered, cored and cut into chunks

½ tsp crushed chillies

½ tsp ground turmeric

1 vegetable stock pot, made up to 600ml

450ml apple juice

4 tbsp mixed seeds

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. Put the carrots in a roasting tin and toss with 2 tsp cumin seeds and 1 tsp oil; season. Roast for 25 mins until lightly charred and tender.

2 Meanwhile, heat the oil in a medium, lidded saucepan over a high heat. Fry the onion and apples for 5 mins to soften. Add the chilli, turmeric and remaining cumin seeds and cook for 2 mins, stirring occasionally. Add the stock and apple juice and bring to the boil. Cover and simmer for 5 mins.

3 Put the roasted carrots in a food processor or blender and pour in the apple mixture. Blitz until almost smooth.

4 Toast the seeds in a small frying pan over a high heat for 2-3 mins until starting to pop. Ladle the soup into bowls and scatter with the toasted seeds to serve.

Each serving contains of the reference intake. See page 117.

If you make one change…

Start the day right

From choosing the right breakfast to finding a sleep schedule that works for you, there are lots of small, easy, low-cost changes you can make to feel more energised in the mornings.

Get sipping! Starting your morning with a glass of water can help rehydrate you after a night’s sleep *

The NHS recommends starting the day with a meal high in fibre but low in fat, sugar and salt to help set you up for the day. This may make you less likely to reach for unhealthy snacks midmorning **

For a fibre-rich start to the day, try oats. Cook porridge in the microwave for a cheap breakfast in minutes, or make overnight oats (right) with your favourite fruit toppings for a speedy, no-cook morning meal.

QUICK WAYS TO WAKE UP

Go easy on spreads like jam or butter, as these can add unhealthy amounts of sugar or fat. Try measuring portions with a teaspoon – for butter, 1 portion equals 1 tsp*** – or swap out jam on toast with sliced banana and proteinpacked peanut butter.

Eggs are a great, affordable protein boost. Boil or poach to retain the most nutrients, and switch out white bread for wholegrain to increase your fibre intake.

Feel groggy in the mornings? Learning your chronotype – your body’s in-built preference for when it wants to sleep and wake –may help you build a routine that works better for you. This can help you feel more ready to go in the mornings. Find your chronotype on chronoquiz.com.

Turn over to get the lowdown on calories

In the know…

How understanding those little numbers can help you make healthier choices

What are calories?

Now that larger restaurants and cafes must print calories on their menus, these little numbers are more apparent than ever. But how many of us really know what they stand for? We asked an expert to help decode these figures, so that you can use calorie information to your advantage, helping you follow a healthy, balanced diet.

Meet our expert Registered nutritionist and founder of the Rhitrition Clinic, Rhiannon Lambert (@rhitrition) explains:

‘Often people monitor their calorie intake as a way to help them to lose or manage their weight, but it’s important to remember that it’s not a one-size-fits-all approach – especially when it comes to the number of calories we need to consume as individuals. While all calories estimate the amount of energy you can get from food, the actual amount we get and how much our bodies absorb will vary. These numbers are just a guide, and don’t dictate how healthy you are or indicate the quality of your nutrition.’

Highercalories

Not all the same!

A large avocado (167 kcals) may be slightly higher in calories than a 29g serving of milk chocolate (163 kcals), but will give you more fibre, healthy fats and vitamins – as well as leave you feeling fuller for longer!

Lowercalories

2,000kcals

The average number of calories women should consume each day (2,500 kcals for men) – though this number varies with factors like age, size and activity level.

?Did you know…

One calorie is the amount of energy it takes to increase the temperature of 1g water by 1˚C. They’re used to estimate how much energy is stored in the chemical bonds within food we eat and, in turn, the energy our bodies have to run on.

Beyond calories

REGULAR DAILY MOVEMENT

Daily exercise, even a quick walk, contributes to a healthy lifestyle.

ADEQUATE REST

The NHS recommends adults get 7-9 hours sleep a night.

TIME WITH FRIENDS AND FAMILY

Spending quality time with loved ones can be great for looking after your mental wellbeing.

DRINKING MORE WATER

Keep hydrated by drinking 6-8 glasses a day.

NATURALLY HIGHER-CALORIE FOODS

These foods all offer important nutrients that you need in a healthy, balanced diet

NUTS & RAISINS

135 kcals in 25g of nuts and raisins mix

EGGS 79 kcals in a large egg

YOGURT

105 kcals in 100g of Greekstyle yogurt

SIZE IT UP

Calories on food labels are usually measured by 100g and by portion size, but the manufacturer’s version of a portion is likely to be smaller than yours – this means there could be more calories in the portion you eat.* This can be especially common for foods like cereal, pasta and rice.

Be alcohol aware

Alcohol can add more calories to your diet than you might think.

OILY FISH

197 kcals in a 130g portion of raw salmon

WHAT DOES 100 CALORIES LOOK LIKE?

This is what 100 kcals** of some favourite snacks will give you...

2 x 10g oatcakes

PEANUT BUTTER

89 kcals in 1 tbsp of 100% peanut butter

Calorie counting

While some people find counting calories useful, many others find it unsustainable. It’s important to assess the amount of fat, sugar and salt in a food, as well as its calories, because we eat nutrients – not numbers! Include foods that you enjoy in your diet, as this may be more beneficial in the long run to avoid yo-yo dieting or binge eating .

‘

WINE 175ml of 13%

ABV wine is 159 kcals†

CIDER Pint of 4.5%

ABV cider is 216 kcals†

BEER Pint of 4% ABV beer is 182 kcals†

SPIRIT 50ml measure is 122 kcals†

‘ Remember we are all unique, so look for ways that suit you and your lifestyle – try not to compare yourself to what others are doing

Rhiannon Lambert, nutritionist

Spotlight on

Open conversations

Step away from silent nights this Christmas and focus on starting big conversations instead

Communication is key year-round, but especially at Christmas, where tricky conversations about money, family and chores are more common.

If this makes you want to bury your head in the sand, you’re not alone. Clinical psychologist Dr Martha Deiros Collado (@dr.martha.psychologist) says, ‘Thinking about bringing up a conversation that may upset someone can bring strong emotional responses in your body; this leads many to avoid talking about it altogether.’ This may be because many of us view conflict as a negative, but this doesn’t have to be the case.

Thinking of communication as a tool to improve connection may help psych yourself up for difcult conversations. ‘Avoiding conflict is likely to build up resentment and in the long term may create more problems,’ says Dr Martha. ‘But having an ongoing dialogue can lead to a healthy relationship built on trust.’

Set the scene

Once psyched up, you may want to jump straight into it, but just because you’re ready to speak to someone doesn’t mean that they’re ready to speak to you.

Relationship coach Lisa McFarland (@relationship.coaching.ni) says, ‘Sometimes we launch into conversations with people and they’re busy cooking dinner.

‘

Avoiding conflict is likely to build up resentment. But having an ongoing dialogue can lead to a healthy relationship built on trust

Dr Martha Deiros Collado, clinical psychologist

‘

Before you begin, say: “I need to talk to you about something, when is a good time?”’ This way the conversation is more equal, as both parties can prepare. Lisa reminds us: ‘The person is entitled to say, “Today is bad for me, can we do it tomorrow at 11?”

Then you’re both coming to it from a place where you want to hear each other.’ If both people are receptive, then you’re more likely to come to a resolution.

It’s also important to talk in person. ‘We don’t get anywhere with our thumbs,’ says Lisa, as messages can be misinterpreted. ‘And there’s no emoji that can make it better!’ If this isn’t possible, Dr Martha suggests texting as an invitation to talk face to face. She says, ‘Write something like “I need to talk to you about our budget, I wanted to give you a heads-up so we can find time to talk together.”’

Choose your words

Having healthy communication can be hindered by unhealthy habits – and many of us may not realise we’re falling into them.

Dr Martha relays four communication patterns that we should try to overcome:

Criticism Statements that attack a person’s whole character, not their specific behaviour in the moment.

Contempt Being hostile, mocking the other person or meeting them with cold body language, such as eye rolling.

Defensiveness Refusing to take responsibility for your role in a conflict.

Stonewalling Shutting down in a conversation because it feels too overwhelming.

The easiest way to avoid these pitfalls? Avoid ‘you’ statements. As Lisa explains: ‘Don’t say “you were late” because “you” just forces the person to attack or get defensive. But by saying “I felt disappointed when that didn’t happen – what can we do to make sure it doesn’t happen again?” means you handle the situation in a more mature way.’

And don’t worry if you slip into any of these habits, as Dr Martha reminds us: ‘When you do get it wrong, remember you’re human. Repair with a meaningful apology and learn from it.’

Step back

There may be occasions where you need to step back from a conversation, such as if you get angry. Lisa describes this as ‘the red mist that descends when we’re not getting the response we expected. You need to step away and let the red mist pass.’ Responding when frustrated means you’re more likely to say things you will regret.

There may also be times when you feel overwhelmed. Dr Martha suggests you take a break: ‘Rather than “stonewalling”, clearly state your needs which may sound like “I’m feeling upset, can I talk once I feel calmer?”’ You can always come back to a topic, as she says: ‘The first conversation is just that – the first of many. Start small and see them as opportunities to connect and share your concerns or wishes.’ This removes the pressure to tackle a big topic in one go.

Big chats for little ears

Dr Martha shares her tips for speaking to kids about Christmas during the cost of living crisis.

PREPARE THEM Avoiding the topic because you don’t want to disappoint your children won’t help. ‘When we stay silent, we’re leaving them to cope on their own,’ she says.

MORE THAN WORDS Keep language simple, but use images, videos or books to make your point. Kids don’t need to know everything, but be as honest as you think is age-appropriate.

SAFE SPACE It’s best to talk to children in a room they feel secure in – like their bedroom or around the kitchen table.

SET BOUNDARIES Dr Martha recommends starting the chat with ‘This year you will get (number of) gifts. We can write down things you’d most like. If you don’t get something now, then we’ll consider getting it for your birthday.’ The focus could also be on stocking fillers, which can be fun as well as low cost.

THINK BEYOND GIFTS Quality time is free and often makes more memories. You could even make tokens for a ‘crafty’ afternoon, for example, to give them low-cost experiences to look forward to.

TEARS ARE OK Even if your child gets everything on their list, tears could still happen! Dr Martha reminds us that ‘tears are part of having big emotions. Just hold them gently and allow them to pass.’

Know your risk

Find out how quick and easy it is to assess your risk of type 2 diabetes

Tesco wants to help customers live healthier lives, which is why it has partnered with Diabetes UK for 9 years to raise awareness of the condition and help to provide information and support. Stigma around type 2 diabetes can stop people seeking help, but knowing if you’re at risk is the first crucial step in prevention.

Risk assessment

It takes only a few minutes to assess your risk of type 2 diabetes online at riskscore. diabetes.org.uk/c/tesco –you just fill out a few details about your ethnicity, height, age, weight and waist measurement and you can instantly access your risk score. You can also pop into a Tesco pharmacy or visit tesco.com/pharmacy to book in for an assessment. The good news is that with lifestyle changes – including diet, physical activity and weight loss – many cases of type 2 diabetes can be prevented. Tesco is there to help with affordable, inspiring recipes. Tesco pharmacists can also offer help, support and nutrition advice.

GIVE ME MORE! +

Scan this code to find the recipes approved by Diabetes UK

ÔHealthier food choices can make a big difference to your risk of this condition in the future

ÔOonagh Turnbull, head of health campaigns, Tesco

Research has shown that you are more at risk of developing type 2 diabetes if you have a close family member who has diabetes ***

DID YOU KNOW…?

13.6m

people in the UK at risk of developing serious conditions like type 2 diabetes and its complications based on their body measurements*

3.7m

people in the UK have a type 2 diabetes diagnosis**

Research has also found people from South Asian, Black African and Black Caribbean backgrounds are to develop type 2 diabetes

2-4 times more likely

Food banks

Shop to help

Find out how you can help local communities in this year’s Winter Food Collection

This Christmas, Tesco is celebrating 10 years of feeding local communities with its charity partners FareShare and the Trussell Trust. Since 2012 they’ve provided more than 45 million meals for foodbanks and frontline charities, and it’s all thanks to people like you!

The annual Winter Food Collection takes place 1-3 December in larger stores and 28 November-3 December in Express stores. During this time there will be plenty of ways to give, and Tesco will top up donations by 20%. But don’t worry if you miss this window –there are permanent collection points in all stores, so you can donate all year round.

Don’t worry if you can’t make it into store, you can still help by donating the value of your Clubcard vouchers to FareShare or the Trussell Trust at tesco.com/ clubcard.

Adding an extra tin, can or packet to your shop and dropping it at the collection point is a quick way to give. This year, the top items on our charities’ shopping list include UHT milk, tinned puddings, tinned meat and fish, and peanut butter.

Forgottopickupany extrasinyourshop? Duringthedonation period,youcan rounduptheprice ofyourshoppingat thetill,soyoucan stillhelpout.

sureIfyou’renot what cantogive,you pickup pre-packedbagsdonation–which

ofcontainamix itemsessential –in andlargestores thempurchase checkoutattheyouralongside shopping.

More than

45m meals provided by Tesco shoppers since 2012

Siobhán

*©2022 NielsenIQ data, value and unit sales, Men’s Facecare category(client defined), 52w/e 29/01/22 United Kingdom (GB+NI) Total Coverage

Your finances

Festive trimmings

No, not the food with your turkey – we’re talking smart tips to help you spend less (and even save cash) around Christmas

KEEP TRACK AND BE REWARDED

In the lead-up to Christmas, it’s important to stay within budget. You could make it easier with Tesco Bank’s Clubcard Pay+. It’s an account that helps you keep track of your spending and stay within your budget, and there’s no monthly fee. The secure app allows you to keep an eye on your purchases at a glance, so you never spend more than you want to. Clubcard Pay+ comes with a payment card too, and when you use it to pay for things in and out of Tesco, you collect Clubcard points – more points means more Clubcard vouchers. Use your vouchers at Tesco for your festive food shop or put them towards Christmas presents. Remember your vouchers are worth three times their value with Clubcard reward partners such as Goldsmiths Jewellers, theme parks and restaurants. To find out more, visit tesco.com/ Clubcardpayplus.

Tesco Clubcard Pay+ is provided by Tesco Bank and is available to Tesco Clubcard members who are resident in the UK and aged 18 or over. Accounts are subject to status. Minimum spend and exclusions apply when collecting points.

SHARE THE LOVE

With each UK household throwing away, on average, almost 2kg of food daily, it’s worth sharing out what you don’t need (and finding free food you can make use of!). Olio is a free app connecting users with neighbours, local supermarkets (including Tesco) and businesses to tackle food waste and help people save money. You can find everything from fresh produce near its sell-by date, to homegrown vegetables and household items. It’s a clever way to save money when you’re budgeting for Christmas.

CONNECT WITH YOUR COMMUNITY

Connecting with your community is about more than helping each other – it could save you money too. Whether it’s sharing food you no longer need (see above) or borrowing a tool for that job you want to get done before Christmas, there are plenty of ways to save cash and feel good. Find your neighbourhood on free app Nextdoor, join Facebook freecycle groups or start up a WhatsApp group for your road. Reach out to those who perhaps aren’t on social media, such as the elderly, to see if they want to be involved.

a

mineral boost m mineraal

Baked Camembert with thyme & chilli relish p30

Your recipes

GET COOKING

SMALL PLATES & SIDES

Baked Camembert with thyme & chilli relish 30

Braised red cabbage 45

Carrot & white bean dip 27

Carrot katsu sauce 27

Cauliflower cheese with almond & parsley crumb 20

Pigs-in-blankets stuffing balls 44

Ready-to-roast potatoes 45

Spiced red onion chutney 38

Sriracha-glazed cocktail sausages 30

Tikka paneer dip with poppadoms 32

* See note on recipe for how to make it vegetarian

MEAT & FISH

Apple, fennel & clementine salad with mackerel 19

Beef & caramelised onion pie 92

Carbonara pasta bake 96

Cheesy broccoli, bacon & cranberry frittata 99

Colcannon kipper fishcakes 99

Harissa chicken burgers with wedges 96

Kale, chorizo & chickpea bake 23

Pea & ham soup with poached eggs 102

Sloppy Joes 92

VEGETARIAN & VEGAN

Fruity sweet potato tagine 95

Glamorgan-style ‘meatballs’ with mash 21

Roasted carrot & apple soup with toasted seeds 103

Super-green risotto soup 84 *

Traybaked beans with jacket potatoes 88

Wicked pot pie 48

SWEET TREATS & DRINKS

Bakewell wreaths 36

Gingerbread-spiced granola 36

Marmalade Bellini 33

Microwave speculaas fudge 37

Mince pie stars 46

Peppermint cream parfait 42

Spiced sweet potato chocolate fudge cake 24

Sugar & spice popcorn 30

Walnut mocha 118

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 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 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.

Microwave

Finest moments

Winter warmer

Inspired by retro Christmas flavours, our cosy mocha is the perfect way to treat yourself

Walnut mocha

Makes 2 Takes 10 mins

Cost per serve 85p

No walnuts? Any chopped nuts work well in this recipe – try hazelnuts or almonds. If you don’t fancy nuts, grate over chocolate or try some honeycomb pieces.

Melt 30g Tesco Finest dark cooking chocolate in a small saucepan. Dip the rims of 2 mugs into the melted chocolate and swirl around so that they have a ½cm-1cm thick coating on the outside. Sprinkle with 1½ tbsp fnely chopped walnuts and transfer to the fridge for 15 mins to set.

Put 3 tsp Tesco Finest Colombian instant cofee and 2 tsp Tesco Finest cocoa powder into a jug and pour over 200ml boiling water, stirring to dissolve. Heat 250ml semi-skimmed milk in bursts in the microwave until steaming, then pour into the jug and divide between the two mugs. Squirt 30g reduced-fat dairy spray cream on to each mug, sprinkle with ½ tbsp fnely chopped walnut and fnish with a grating of dark chocolate to serve.

MAKE THE COVER

Tesco Finest Colombian Instant Coffee

Tesco Finest Cocoa Powder

Tesco Finest Dark Cooking Chocolate

*Cravendale is filtered so it lasts for 7 days when opened and 21 days unopened. †All our cows have access to grazing, as often as weather conditions allow and provided it will not compromise their health or welfare. Visit arlafoods.co.uk/care to find out more about our new farming standards. **Arla Cravendale milk is segregated on farm and is then filtered for purity.

FREE TO GRAZE†

AS PURE AS THE PLACE IT COMES FROM** IT

Orange

LINDOR, created by the Lindt Master Chocolatier since 1845