Weekend wonders

Meltin-the-middlechillicheese dip to share

B a k e d C a m e m b e r t w i t h t h y m e & c h i l l i r e l i s h p 3 0

Weekend wonders

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

B A K E D C A M E M B E R T W I T H T H Y M E & C H I L L I R E L I S H

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.

Each serving contains

Energy Fat Saturates

Sugars Salt 525kJ 127kcal 10g 6g 1g 0.6g 6% 14% 30% 1% 9%

of the reference intake. See page 117. Carbohydrate 2g Protein 8g Fibre <1g

S U G A R & S P I C E P O P C O R N

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

Energy Fat Saturates

Sugars Salt 987kJ 236kcal 13g 7g 15g 0.1g 12% 18% 34% 16% 2%

of the reference intake. See page 117. Carbohydrate 27g Protein 3g Fibre 3g

S R I R A C H A - G L A Z E D C O C K TA I L S A U S A G E S

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

Energy Fat Saturates

Sugars Salt 825kJ 198kcal 14g 4g 4g 1.4g 10% 20% 21% 4% 24%

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

Asticky , finger-licking treat

Indian flavours made fordipping

T I K K A P A N E E R D I P W I T H P O P P A D O M S

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.

Each serving contains

Energy Fat Saturates

Sugars Salt 1075kJ 258kcal 16g 7g 5g 1.2g 13% 23% 33% 5% 19%

of the reference intake. See page 117. Carbohydrate 13g Protein 14g Fibre 4g