Only use wooden, nylon or silicone utensils to prevent scratching the non-stick surface during cooking. Bakeware should be cleaned as soon as it has cooled down after cooking using hot soapy water with a soft cloth.
If any burnt food is left in the pan, leave to soak in hot soapy water before attempting to clean. Only stand hot pans on heat protected surfaces.
While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.
This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgment. Nines subset zsiradékra, NEM raged, mindset Ocala használható, 220 °C-ig Hall, mikrohullámú stone is helyezhet.
While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.
Check out your free Homes look book inside this issue for some great ideas and products you can find in selected stores. The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Waitperson Food editor Ellis Donajgrodzki Chief sub-editor Art Young Deputy chief sub-editor Rob Good way Senior sub-editor Jenny Wackest Writer Bryon Bowie ART director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Ford Creative solutions' art editor Melanie Robinson-White CONTENT AND PUBLISHING Content director Caroline Gonna Head of food Jenny Minor Group managing editor Kate Best Group art director Iowa Newton Account director Emma Ferguson Account manager Renée Lo Account executive Stadia Osman PRODUCTION director Vanessa Salter Production manager Deborah Holden CEDAR COMMUNICATIONS CEO Clare Broad bent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbin son Financial director Jane Buffett WITH THANKS TO Louise Burkitt, Liz Honor, Lucy Jess op, Rachel Instead, Richard Fillmore TESCO Head of content Al Berry Publishing manager India Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign managers Lucy Al borough, Christopher Kent.
Ith a y evening w ill h c a p u 21 Warm yum soup, p m to n w rap spicy 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.
Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply.
Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry.
Recipes marked use no animal products, family when preparing raw meat and poultry, visit the Food Safety page at Tesco .com/real food. Product ingredients are subject to including meat, fish, eggs and dairy.
POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YouTube Friday is now my ‘Maintenance Day’ so I don’t feel like I’m doing chores all week.
THRIFTY THINKING This year we have decided to eat better and cut down on costs. The Baked sweet potatoes with spiced chickpeas, and Feta, courgette & spinach cakes (January) were huge hits.
It will save me lots over the years, and gets the kids to eat more fruit too! Send your entry to arrive by 23:55 on 9 April 2019 for a chance to win one £50 gift card to use in Tesco.
It’s also redeemable at Tesco .com where the gift card payment option is available at the online checkout. The card and balance will expire five years after last use or by 9 April 2024.
Martin Lee, Tesco executive chef, product development ‘Ours (see p13) have the perfect contrast of textures in the crisp, flaky pastry with the smooth custard filling, wonderfully caramelized by baking at a high temperature.
TRY IT IN PESTO PASTA Cook fresh Spinach Linguine to pack instructions. Stir through green pesto and toss with halved cherry tomatoes and toasted pine nuts.
Tender minced lamb and fresh veg are simmered in a rich red wine gravy, and topped with buttery mash and a crispy parsley crumb. Your vouchers are worth three times their value when you spend them with our Reward Partners, which include hotels, cottages, railcards and airport parking.
Fair trade Fortnight runs from 25 February-10 March to highlight and celebrate farmers and workers. The Fair trade system improves workers’ rights, provides a stable income and stops child labor, while also helping to build communities and protect the environment.
Give some oomph to your salads with these punchy new Tesco Finest dressings PODS OF Flavor Put a spring in your step with new Tesco Finest Coffee Capsules 54g, £3.25 (£6.02/100g).
Tesco Finest Oak Smoked Tomato and Garlic Dressing 225ml, £1.75 (78p/100ml), has a deep barbecue flavor. Tesco Finest Soy Chili and Ginger Dressing 220ml, £1.75 (80p/100ml), has a subtle warmth and spiciness.
Toast Pumpkin Seeds 150g, £1.35 (90p/100g), and used to top soups, or stir into salads and laws A treat for Mum with a twist: top Tesco Finest All Butter & Sultana Scones 4 pack, £1.50 (38p each), with clotted cream and new delicate Tesco Finest Rhubarb Conserve 340g, £1.50 (44p/100g).
READY TO GIFT If you want chocolates that are special enough for an occasion, then try one of these gift-worthy boxes: Tesco Finest Belgian Chocolate Selection 200g, £5 (£2.50/100g), the Milk, Dark & White Collection 360g, £3.50 (97p/100g), or the Tesco Finest Marc de Champagne Truffles 140g, £5 (£3.57/100g). It’s a fun way to frame the memories that matter, and the pegs mean you’re not just limited to photos, either: use them to display kids’ crafts, a map of a special place or a ticket from an event you loved.
SPRING CHICKEN Preparing the perfect Sunday lunch is easy with this ready-to-cook range. Pair a Buttered Chicken Breast Joint 640g, £5 (78p/100g), with crispy Roasting Vegetables 400g, £2.25 (56p/100g), spring Cabbage, Broad Beans & Runner Beans with Herbs 250g, £2.25 (90p/100g), and Tesco Finest Wild Sage & Buttered Onion Stuffing 225g, £2.50 (£1.11/100g), all drizzled with Tesco Finest Roast Chicken Gravy 500g, £2.10 (42p/100g).
BLOOMING LOVELY The adorable new mini Kamnche Teapot, £3, is a great gift for a green fingered mum, and both the flowers and the ceramic plant pots are available in a variety of colors. RAISE A GLASS TOGETHER Whatever your mum’s style, make Mother’s Day special by selecting a bottle that takes her favorite drink to the next level.
Try these simple swaps below Whiz Alpo Oat Original into a breakfast smoothie blended with kiwi and apples. For soups, curries and casseroles, go easy on the meat and big on plants.
HELLO, FRESH Flavors we eked brunch re CIP BS mother’s Day baking ideas • Easy midweek family meals Warm up with this spicy Thai-inspired soup, packed with juicy prawns, meaty mushrooms and zesty lime.
Cooked#x20AC;™S TIP This hot and sour soup makes a great light meal or starter. To make it more filling, add cooked rice noodles to the broth to serve.
P R AW N T O M Y U M S O U P Serves 2 Takes 30 minutes Cost per serve Â3.54 1 tsp vegetable oil 2 large tomatoes, reseeded and finely chopped 1 vegetable or fish stock pot, made up to 850ml 2 lemongrass stalks, lightly bashed 2 shallots, finely sliced 20g fresh coriander, finely chopped, stalks separated 1 red pepper, thinly sliced 1 garlic clove, crushed 1-star anise 2 lime leaves (optional) 75g shiitake mushrooms, halved 1 PAK choir, quartered length ways 165g pack Tesco Finest raw jumbo king prawns 3 tbsp fish sauce 2 spring onions, finely sliced 1 red chili, thinly sliced 1 lime, halved 2 Add the stock, lemongrass, shallots, coriander stalks, red pepper, garlic, star anise and lime leaves, if using.
Bring to a simmer and bubble over a medium heat for 15 minutes to infuse. Serve the soup in bowls, garnished with the spring onions, coriander leaves, chili and a squeeze of fresh lime.
TURKISH SOUP Fry chopped red onion in oil to soften. Add vegetable stock, red lentils and bulgur wheat; cover and cook over a low heat for 20 minutes.
Mix flour, dried mint, paprika and sundries tomato paste in a bowl. EASY MUSHROOM SOUP Fry chopped onion in oil to soften.
CHICKPEA, KALE & LEMON CHICKEN SOUP Fry garlic in oil until fragrant, then add sliced chicken thighs, stock, water and lemon zest. Plus daily online instant win for Getaway Goodies available to be won 01.02.19-28.03.19.
IN SEASON Kiwi Though their fuzzy exterior may not seem overly appealing, kiwi fruits’ brown skin surrounds striking green flesh with a unique tangy flavor, and a white center ringed by seeds. Pep up breakfast by adding slices to your morning muesli, or chop up into a zingy salsa with onion, chili and lime.
Carbohydrate 20g Protein 1g Fiber 0g 1 of your 5-a-day; rich in vitamin C; low in fat Red potatoes are very versatile, with skin that chips up wonderfully when roasted.
Reduce the heat to medium, add the pepper and cook for 5 minutes. Lay a sheet of filo pastry on a work surface and cut into 3 pieces of about 10 x 30 cm.
Brush around the edges with the melted butter and spoon 1 tbsp of the potato mixture at a short end, leaving a small border. Fold over the edges, roll up and transfer to the lined tray.
4 Bakes for 25 minutes until crisp and golden, then serve with Rita or tzatziki, if you like. COOK’S TIP To freeze, cool the filling before rolling and store in a freezer-proof container.
A ripe pineapple should be a bright yellow-gold around the base of the skin, and will smell sweet. Used raw, the tropical fruit is well suited to marinades for meat or fish, as it contains an enzyme called porcelain, which breaks down protein.
ROA S T E D P I N E A P P L E & A L M O N D C RU M B L E Serves 4 Takes 40 minutes Cost per serve £1.35 40g unsalted butter 2 tbsp maple syrup 1 cinnamon stick 1 vanilla pod, halved 1 medium pineapple, peeled, cored and sliced vanilla ice cream, to serve (optional) For the crumble topping 25g plain flour 25g Demerara sugar 25g flaked almonds 25g oatmeal oats 1 orange, tested 2 Meanwhile, put the remaining butter and the flour in a food processor and pulse to breadcrumbs.
Add the remaining crumble ingredients, pulse a couple of times to combine, then tip onto a baking tray. 3 Discards the cinnamon stick and vanilla pod and spoon the pineapple into bowls.
Top with the crumble mixture and serve with a scoop of ice cream, if you like. Diluted passion fruit juice can be made into a syrup (see recipe), which can be used in cocktails and dressings.
Add the cream of tartar, orange zest and vanilla, and whisk for 1-2 minutes until soft peaks form. 2 Whisk 140g caster sugar into the egg whites, 1 tbsp at a time, until stiff and glossy.
Sift over a third of the flour mixture and fold in gently until just combined. Bake for 45 minutes until lightly golden and a skewer inserted in the center comes out clean.
Invert the cake onto a wire rack immediately and leave to cool in the tin. To turn out, you may need to run a palette knife down the inner and outer sides to gently separate the cake from the base of the tin.
4 Meanwhile, put the remaining caster sugar in a pan with the passion fruit pulp. Dissolve the sugar over a low heat, then bring to a simmer; cook for 2 minutes until slightly thickened.
WORDS LOUISE Burkitt RECIPES HANNAH YEA DON PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE, HANNAH YEA DON PROP STYLING JENNY Golden Freeze leftover egg yolks for another recipe, such as the Apple 'rose' custard tart on p38.
Young specimens are particularly tender when cooked, so go for stems under 2 cm in diameter with dark purple-green florets. This brassier’s sweet, earthy taste pairs well with bold flavors such as garlic, chili and anchovies.
Divide the batter between the greased tins and bake on the middle shelf for 35-40 minutes until a skewer inserted into the center of the cakes comes out clean. Beat the butter, adding the icing sugar a little at a time until incorporated, then fold in the vanilla and melted chocolate.
Remove from the heat and whisk slowly in the center of the pan, bringing a little cream in from the sides occasionally. Pour over the cake, encouraging it to drip down the sides with the back of a spoon.
The Rainforest Alliance is an organization supporting cocoa-growing communities across the world, helping to increase farmers’ income, prevent child labor, safeguard soils and conserve wildlife. Powder gives a stronger flavor but isn’t sweetened, so you’ll need to add sugar to the sponge too.
The panache onto a baking tray and chill for 2-3 hrs or until completely solid. Roll in cocoa powder and chill on a lined tray in the fridge for at least 1 hr to set.
If using white or milk chocolate, you Dona#x20AC;™t need as much sugar, as Ital#x20AC;™s sweeter. Its delicate flavor, which has hints of vanilla and malt, is best enjoyed as it is, rather than in cooking.
CLASSIC DARK This bar is made with 74% cocoa solids for a more velvety flavor than darker chocolate. Rich and slightly woody, Ital#x20AC;™s a great all-rounder for cooking or eating.
1 To make the pineapple sunflowers, preheat the oven to gas ¼, 110 °C, fan 90 °C. Line 2 baking sheets with nonstick baking paper and arrange the pineapple slices on top.
Bake for 1½-2 hrs, flipping every 30 minutes, until the pineapple is slightly shrunken, and dry but not brittle. 3 Beat 140g butter, the caster sugar and 80g honey until light and fluffy.
4 Sifts over the flour and fold it in gently with a large metal spoon until just combined, then stir in the lemon juice. Spoon into the cupcake cases and bake on the middle shelf of the oven for 20 minutes until risen and golden.
2 Whisk the egg yolks, 100g sugar and the cornflour in a large bowl until combined. Slowly pour the hot milk into the bowl, whisking all the time, until combined.
Cook the mixture for 3-5 minutes, stirring constantly, until thickened but still pourable. Remove from the heat, stir through the vanilla and strain through a fine sieve into a bowl.
Cover with a layer of nonstick baking paper and leave to cool for 1 hr. Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined.
Evelliquas ilium Celia SAE ET, temper a cities Del mod ET, cone Del events Heatproof bowl and toss in the lemon juice to prevent browning.
Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 minutes, until they are flexible enough to be easily rolled without breaking. Alternatively, cover with boiling water and leave for 5 minutes before draining.
In a dry frying pan, toast the walnuts for 1-2 minutes until just golden. 2 Lightly toast the bread, then top with the goat’s cheese and grill for 1 min until slightly melted.
Put the flour, caster sugar, cubed butter and half the lemon zest in a food processor and pulse to fine breadcrumbs. Add the lemon juice, ½ tbsp at a time, pulsing between additions until a dough forms.
2 Rolls the dough out between 2 sheets of nonstick baking paper to 1 cm thick. Using a 6 cm fluted cookie cutter, cut out 20 rounds and transfer to the trays.
4 Meanwhile, beat the softened butter with the icing sugar until light and fluffy. Drizzle with the chocolate in a zigzag pattern and scatter with the remaining lemon zest.
There are hundreds of varieties, ranging from robust woody types such as rosemary and thyme, to softer herbs like basil and dill. WHEN TO USE Add woody fresh herbs at the beginning of cooking to allow their flavor to infuse.
Softer varieties should be stirred in or sprinkled over before serving for a hit of freshness. HOW TO STORE Remove soft herbs from packaging and place upright in a jug (with a little water) in the fridge.
For woody herbs, wrap the stems in damp kitchen paper and keep in the salad drawer. Chop, then add to an ice cube tray with a little water or olive oil.
Add a teaspoon of dried oregano to a tomato sauce, use in marinades for meat or sprinkle over veg before roasting. Add dried bay leaves to soups or to a béchamel sauce as it simmers.
A mild member of the gallium family, chives have a subtle onion taste. Spoon onto mini crossing and top with toasted mixed seeds.
Basil is sweet and citrus and livens up curries, antipasti and fruity cocktails. It’s most at home with tomatoes and summery veg or Thai aromatics such as lemongrass, chili and coconut.
Thyme’s floral, savory flavor and tiny leaves make it super versatile. Add sprigs to soups and risottos, or picked leaves to bread dough, pastry or even Yorkshire pudding batter.
Often used in Scandinavian and Eastern European cuisines, dill is soft and delicate with notes of anise and fennel. Its strong anise flavor means that tarragon can be divisive and should be used sparingly.
Five-step stir-fry Versatile and affordable, a stir-fr y is the ideal midweek meal. Peanut & ginger Mix 3 tbsp each smooth peanut butter, soy sauce, rice vinegar and water with 1 tbsp grated ginger, 2 crushed garlic cloves and a drizzle of honey.
Evelliquas ilium Celia SAE ET, temper a cities Del mod ET, cone Del events Store in a 50g caster sugar airtight container in 1 tsp vegetable oil the fridge.
1 To make the compote, put the berries, sugar and 1 tbsp water in a saucepan over a medium-high heat. Put the egg yolks and 1 tbsp caster sugar in a large mixing bowl.
3 Put the egg whites in a second large mixing bowl and whisk, with clean beaters, on a low speed for 2 minutes or until foamy. Increase the speed to medium-high and add the remaining caster sugar, 1 tbsp at a time, whisking for 3-4 minutes to glossy, soft peaks.
Gently fold the egg white mixture into the beaten yolks, one-third at a time. 4 Put the oil in a nonstick, ovenproof frying pan over a low heat.
Swirl to distribute the oil, then pour in the egg mix and gently spread it evenly in the pan with a spatula or spoon. Spoon the compote onto the omelette, leaving any excess juice in the bowl (you can drizzle it over oatmeal or serve with desserts).
Add the chorizo and cook for 30-60 secs until lightly browned, then transfer to a bowl, leaving the oil in the pan. Place the frying pan under the grill for 1-2 minutes until the tops of the yolks are just set, but still runny inside (or to your liking).
2 Grate the cooled potatoes into a large bowl, discarding any big pieces of skin. Season with the salt and lots of black pepper, then gently stir through the cornflour with a fork.
M I N I P E A N U T B U T T E R & JA M C RO I S S A N T T W I S T S Makes 18 Takes 55 minutes Cost per serve 10p butter, for greasing plain flour, for dusting ½ x 350g pack croissant dough 100g peanut butter, stirred well to loosen 1 egg 1 tbsp milk 100g caster sugar 60g seedless raspberry jam Place each roll, flat-side down and pointed end up, in the holes of the muffin tin.
4 In a small bowl, whisk the egg and milk together with a fork, then lightly brush over the dough. Sprinkle with 1 tbsp sugar, then bake for 10 minutes or until well risen and golden brown.
While the twists are still warm, gently remove each one from the tin and toss in the sugar (you can sieve and reuse GET AHEAD Assemble the twists up to 3 hrs in advance and store in the fridge, covered with clingfilm.
Cover the surface of the avocado with clingfilm (to stop it browning) and chill until ready to serve. 2 Wrap the tortillas in foil and put them in the oven to warm through (or griddle them quickly just before serving).
Put the yogurt in a small serving bowl and stir through the sriracha. 3 Place a corn on the cob on its end on a chopping board and slice downwards to remove the kernels.
Scrape into a heatproof serving bowl, add the remaining lime juice, then transfer to the oven to keep warm. 5 Serve the warm tortillas with the avocado, sweetcorn, halloumi, sriracha yogurt, coriander and lime wedges, if using.
Remove from the heat and set aside (the sauce will thicken slightly as it cools). 3 Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220 °C, fan 200 °C.
Drizzle 1 tsp oil over each tray and toss to mix. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 minutes until lightly browned.
2 Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. If the onions start to stick and catch, add 1-2 tbsp stock or water.
Add the stock, increase the heat to medium and simmer for 10 minutes. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan.
Whether you’re a beginner or looking to hone your skills, boost your confidence in the kitchen with our cooking tips and a device on buying the right kit Rinse rice well, then put in a pan with the water and a pinch of salt.
If it doesn’t, or if the juices don’t run clear, roast for 10-15 minutes more, then retest. COOK’S TIP Remember to use a sharpener regularly and wash knives by hand to keep them at their best.
WORDS Ellis DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT PROP STYLING JENNY Golden The Go Cook Pestle and Mortar, £10, is made with nonabsorbent granite, so it’s perfect for wet and dry ingredients, and is easy to clean.
The Go Cooks Soft Grip Chef’s Knife, £12 (above left), is a great all-rounder that is ideal for slicing veg and meat as well as finely chopping. Bring a wide, deep pan of water to the boil, then crack an egg into a ramekin or mug.
Carefully tip the egg into the water and simmer for 3½ minutes or until cooked to your liking. Make a roux with flour and hot water, then slowly whisk this into the pan juices before adding wine and stock.
We like this crisp, dry style from the east coast with aromas of juicy summer berries: Were Cove Rosé, £7.50. Organic wine fans will be pleased to discover this beautifully balanced, great-value Casey Roscoe Pilot Origin, £8.
With notes of pear and citrus, and a creamy almond finish, it would be a match made in heaven with a rich chicken & mushroom pie. If, like us, you can’t wait for the first barbie of the year, fire up the griddle pan and treat yourself to a juicy steak or burger and this Fire mark Shiraz, £8, with notes of black cherry and blackcurrants, plus a hint of pepper.
If you like your fizz bone-dry, opt for this Coronary Italian Sparkling Rosé, £10. Extra dry but bursting with fresh berry fruit flavors, it makes a glamorous change from prosecco.
Try serving it with nibbles or canapés, and add a bit of sparkle to any occasion. Add the Elm lea Single Light, 40g of Bernoulli Original and tarragon, gently heat through.
Feel-good food Jamie makes healthy versions of two classic fish dishes without compromising on taste. Fish has so many nutritional benefits, plus it’s quick to cook, making it ideal for a midweek meal.
Cooking healthier food on a budget is all about being resourceful, and making an extra effort to inject bombs of flavor into dishes. From cottage cheese to bananas, I hope these recipes show you what can be achieved with just a few simple ingredients.
Cheese for the melting 5 Sprinkle the middle means you only breadcrumbs onto a need a small amount large plate. One at a time, to add big flavor.’ dip each fishcake into the breadcrumbs, pressing down slightly and turning to coat fully.
7 Meanwhile, finely grate the remaining lemon zest and mix with the yogurt, adding a good squeeze of juice. Drizzle with 1 tbsp extra virgin olive oil and season to taste.
2 Place a large pan over a medium heat with 1 tsp oil, add the bacon, fry for 2 minutes, then throw in the chopped veg, parsley stalks and smoked paprika. Dollop the cottage cheese to the other side of the pan, then blitz using a hand blender until smooth, along with a third of the soup.
5 Bring to the table and dish up, scattering over the reserved parsley leaves and an extra dusting of smoked paprika. Delicious served with cream crackers for crumbling over, if you like.
Carbohydrate 32.1g; Protein 18.1g; Fiber 4.8g Source of iodine, which supports normal functioning of the nervous system SMOKED HADDOCK CHOWDER S w e e t l e e k s & SW e t c o r n People tend to think of fish as expensive, but there are plenty of cheap ways to enjoy it.
Here, the combination of smoky fish, sweetcorn and creamy cottage cheese is unbelievably good. DRIED SPICES A little pinch here and there will transform your cooking: try Chinese five-spice, cinnamon, ground coriander, smoked paprika, cumin and fennel seeds.
Olive oil 6 tbsp Greek yogurt clear honey (optional) 1 Whiz the dried fruit and nuts in a food processor to a chunky crumb. 2 Crack the egg into a large mixing bowl, add the flour, milk and cinnamon, and whisk together until you have a smooth batter.
Place a large frying pan on a medium heat with 1 tsp oil. Add 2 banana halves to the pan, cut-side down, and fry for 3 minutes, or until lightly caramelized.
5 Serves straight away, topped with a dollop of yogurt, the fruit and not crumb, and a drizzle of honey, if you like. F L U F F Y B A N A N A PA N C A K E S For u i t & n u t c r u m b, yogurt & honey Forget messing around with the kitchen scales, my one-mug method is a brilliant trick for getting perfect pancakes every time.
Evelliquas ilium Celia SAE ET, temper a cities Del mod ET, cone Del events Open the app, scan the QR code and collect your points.
There are over 150 Reward Partners, offering opportunities to save on everything from family days out and restaurants, to travel and more. The app will even alert you when they’re about to expire, meaning no more missing out because you forgot to pick them up.
Simply log in to your Club card app and hit ‘request vouchers’, and they’ll appear in your account within 24 hours×. You can then spend your vouchers directly from your phone, either in your local store, online or with our Reward Partners.
YA K I S O B A Serves 4 Takes 20 minutes Cost per serve Â1.79 1 tbsp olive oil 320g pack edamame & vegetable stir-fry mix 250g pack dried medium egg noodles or soda noodles 2 red chilies, reseeded and finely sliced CED into long strips 4 garlic cloves, crushed or finely chopped 8 cm piece ginger, peeled and grated 2 eggs, lightly beaten 150g pack ready-to-eat Goldwater prawns 3 tbsp reduced-salt soy sauce, plus extra to serve (optional) 1 tbsp toasted sesame oil 100g bunch spring onions, finely sliced 2 tbsp sesame seeds, toasted 2 Stir most of the chili, the garlic and ginger into the veg; stir-fry for 2 minutes over a medium heat.
Allow setting slightly, then add the prawns and stir-fry for 1-2 minutes to heat through and break up the egg. 3 Add the egg and prawns, noodles, soy sauce and sesame oil to the veg.
C AU L I F L O W E R P I L A F Serves 4 Takes 30 minutes Cost per serve 98p 1 cauliflower (about 1 kg), broken into florets 2 tbsp olive oil 2 celery sticks, finely sliced 20g fresh coriander, stalks and leaves chopped and kept separate 2 tbsp medium curry powder ½ lemon, tested and juiced, plus wedges to serve (optional) 1 vegetable stock cube, made up to 100ml 100g frozen spinach 150g frozen peas 4 eggs 2 tbsp flaked almonds, toasted (optional) 1 Blitz the cauliflower, in batches, in a food processor until it’s very finely chopped and resembles rice.
2 Put 1 tbsp oil in a large, lidded, nonstick frying pan over a low-medium heat. Add the celery and coriander stalks and cook for 6-8 minutes until softened slightly.
Pour over the stock, cover and cook for 5 minutes until the cauliflower is tender. 3 Meanwhile, put the spinach and peas in a heatproof bowl and cover with boiling water.
Cook for 1 min, then add the lemon juice and season to taste. 4 Put the remaining 1 tbsp oil in a separate large lidded frying pan over a medium heat and fry the eggs for 2-3 minutes, or to your liking, covering with a lid to cook the tops.
Stir most of the chopped coriander leaves into the cauliflower rice and divide between plates. Scatter with the remaining coriander leaves and serve with the lemon wedges for squeezing over, if you like.
C H I M I C H U RRI F I S H T R A B A K E Serves 4 Takes 50 minutes Cost per serve £1.51 4 small sweet potatoes (about 700g), scrubbed and cut into wedges 1 large red onion, cut into wedges 2 red peppers, thickly sliced ½ x 100g pack fresh flat-leaf parsley 3 tbsp olive oil 2 tbsp red wine vinegar 2 garlic cloves, finely chopped ½ tsp crushed chilies ¼ tsp smoked paprika 2 tsp dried oregano 265g pack skinless boneless base fillets, halved width ways Put the sweet potato, onion and peppers in a large roasting tin.
2 To make the chimichurri dressing, put the parsley, oil, vinegar, garlic, crushed chilies, paprika and 1 tsp oregano into a food processor. Blitz until the parsley is finely chopped and you have a thick sauce; season to taste.
Scatter over the remaining oregano, then roast for 25-30 minutes until the vegetables are just tender. 4 Add 2-3 tbsp cold water to the remaining sauce and stir well to make a pourable dressing.
C H A Are D B RO C O L I & C H O RI Z O PA S TA Serves 4 Takes 25 minutes Cost per serve £1.19 130g pack diced chorizo 1½ tbsp olive oil 350g pack broccoli, cut into small florets, stalk trimmed and roughly chopped 3 garlic cloves, finely chopped ½ tsp crushed chilies 300g penne 50g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor 1 tbsp pine nuts 1 lemon, tested and juiced 15g Parmesan, finely grated Toss everything together for 2 minutes over a low heat until a light sauce forms, then divide between 4 bowls and serve sprinkled with the pine nut and lemon crumbs.
Swap the pine nuts for sunflower seeds, or leave them out entirely. Use a slotted spoon to transfer to a plate lined with kitchen paper; set aside.
Stir-fry for 4-5 minutes until lightly charred all over but still quite firm, then reduce the heat to low. Add the garlic, crushed chilies and 4 tbsp water; cover and cook gently for 3-4 minutes until tender.
Add the breadcrumbs and pine nuts and cook, stirring, for 5 minutes until beginning to turn golden. Stir in the lemon zest and Parmesan, and season with black pepper.
CHICKEN SCHNITZEL WITH ‘KIEV’ MASH Serves 4 Takes 30 minutes Cost per serve £1.68 900g floury potatoes (Maris Piper or King Edward), cut into 5 cm chunks 300g pack chicken breasts, halved horizontally 3 tbsp plain flour 1 large egg, beaten 100g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor 25g Parmesan, finely grated 3 tbsp sunflower oil, for frying 180g pack kale, any tough stalks discarded 50g butter 6 garlic cloves, very finely chopped 30g pack fresh flat-leaf parsley, finely chopped 70 Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1 cm.
Fry 2 chicken pieces for 3 minutes each side or until cooked through and golden. 4 Cook the kale in a pan of boiling water for 2-3 minutes, then drain well.
Return the empty pan to the heat and add the butter to melt. Serve the mash and kale with the chicken, and the sauce drizzled over.
RECIPES JENNA Letter PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY Golden Packaging subject to change Add a 720g pack Vegetable Soup Mix, cover and cook for 15 minutes, stirring occasionally, until softened.
In the same pan, cook a 750g pack Lean Steak Beef Mince (5% Fat) for 7-10 minutes, stirring occasionally, until browned. Return the veg to the pan, stir in 2 tbsp Plain Flour, then add a 300g pot Roast Beef Stock and 100ml boiling water.
Simmer for 5 minutes, then season and spoon into a large, deep pie dish. Drizzle with a little olive oil, if you like, then grill for 5 minutes until golden and piping hot.
Spiced vegetable bl fritters ITT with poached egg Mix a 300g pack Spiced Tomato Quinoa in a bowl with 3 tbsp Plain Flour, 5g chopped fresh Coriander and a British Medium Free-Range Egg.
Heat 1 tbsp olive oil in a nonstick frying pan over a medium-high heat and add a ladle of batter (a quarter of the mix) into the pan, flattening to 1 cm thick. Meanwhile, bring a pan of water to the boil, reduce to a simmer and poach 2 eggs for 3 minutes.
Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. 2 Put the tomato purée in a measuring jug and whisk in 250ml boiling water.
VEG & GRAINS SOUP Serves 2 Takes 40 minutes Cost per serve £1.20 1 tbsp olive oil, plus extra to serve (optional) 1 onion, finely chopped 1 carrot, finely chopped 1 leek, finely chopped 3 garlic cloves, finely chopped 2 salad tomatoes, finely chopped 1 tsp dried oregano 100g quick-cook seven grains ½ vegetable stock pot, made up to 600ml 100g spinach crusty bread, to serve (optional) Turn over, reduce the heat to medium and fry for 3-4 minutes until just cooked through.
4 To serve, divide the bulgur wheat between 2 plates and top with the lamb. 2 Stirs in the tomatoes, oregano and grains; pour over the stock.
Stir well and bring to the boil, then cover and reduce the heat to low. Drizzle with a swirl of olive oil and serve with crusty bread, if you like.
3 Transfer to a baking tray and roast for 25-30 minutes until the salmon is cooked through and the broccoli is tender. Put a piece of nonstick baking paper (about 40 cm long) on a board.
Whisk together the miss, soy, maple syrup and oil in a bowl and brush over the eggplant flesh. Arrange, cut-side up, on a baking tray and roast for 35-40 minutes until sticky and tender.
2 Meanwhile, cook the rice to pack instructions; drain and return to the pan. 3 Divide the rice between 2 bowls and top each with the cucumber and eggplants, spooning over any juices from the dish.
Cut thick of and shape balls slices around cake and dip in their egg; mozzarella cubes. Fry for a few in beaten egg, mins coat each in side until golden.
To set, dill work well); then dip boiled in melted Mix with potatoes. Send money to Hungary with our new lower fees and collect at over 96 Tesco Hungarian stores in only 10 minutes.
Take advantage of new lower MoneyGram fees from UK to Hungary. Your recipient can pick up the money 7 days a week at Tesco Hungary stores where the MoneyGram service is available.
See send and receive form in store for full terms and conditions. Tesco Personal Finance Plc is an agent of MoneyGram International Limited in the provision of money transfer services.
Fox & Ivy Floral Scented Multi-Wick Candle, £6 Cherry Blossom & Rose Candles and diff users make gorge out gifts for Mother ’s Day.
PHOTOGRAPHY TOM Register PROP STYLING Moral Farther Packed with Q10 and creatine to help fight the appearance of wrinkles and fine lines, these antifogging day and night creams work to encourage smoother, more deeply regenerated skin.
TOP TIP Treat your mum to a special Mother’s Day brunch. 3 ...AND RELAX Give your mum a rest this Mother’s Day with a chilled bottle of Hardy's Crest Chardonnay, £7.
This dry white wine from southeastern Australia has fresh flavors of peach and melon, plus its delicate oak influence works well with chicken and fish. Each biscuit is topped with caramel, coconut and hazelnuts and coated in milk chocolate.
‘Or if you’re naturally reserved, maybe you’re a wonderful listener, which is a brilliant skill.’ Helen explains, ‘People often struggle to articulate their strengths, so we help them to generate a list, starting with this equation: natural talents + experience = strengths. Because you don’t have to work at these skills, some people take them for granted, and assume everyone’s good at it.
But that’s not true.’ To help realize your own natural talents, try jotting down an example of a time when you think you did really well. Perhaps you’ve developed skills from your job or home life, such as working as a team or managing the household bills and budgets.
WORDS KATRINA HARPER-LEWIS PHOTOGRAPHY TERRY BENSON TYPOGRAPHY GRAHAM SAVILLE PROP STYLING AGATHE GITS CLOTHES STYLING BOO HILL HAIR & MAKEUP OLIVIA Ferret MODEL MOT MODELS * Source: Gallup ‘When you are using your strengths you’re more likely to be successful, and that is a significant part of confidence,’ says Helen.
Self-doubt researcher, coach and pod caster SAS Patrick (saspetherick.com) explains, ‘Criticism tends to hurt because we have memories associated with being criticized.’ But there’s also some science behind it. ‘When offered in a helpful, kind or constructive way, it can be really beneficial, help us improve in our professional lives, and cultivate intimacy and trust in our personal lives,’ SAS explains.
‘You don’t have to go overboard,’ says makeup artist Freya Dawson Hatcher. Keep the rest of your makeup simple and pick nude shades for lips and cheeks.’ For day, opt for vibrant eye pencils.
‘For night-time, line the top and bottom lash line with pencil, softening edges with a brush or try an eyeshadow stick.’ Max Factor Masterpiece Kohl Kamal Pencil in Azure, £5.50×, or Rimmed London Ultimate Kohl Kamal Liner in Carbon Sapphire, £6×. ‘The way to wear it this season is to apply it to your cheeks and temples like a blusher,’ says makeup artist Emma Miles.
Follow Emma’s guide… • Pale skin tones look best with lighter, cool-toned bronzers. • Black skin suits deeply pigmented bronzers with red or yellow undertones.
Rimmed London Natural Bronzer in Sun Glow (left), £6, is great for most skin types. Brushed-up brows are often all you need to make you feel and look ‘done’, even if you only wear a slick of lip gloss or a flick of mascara.
And bigger, bolder eyebrows are a quick way to update your look, as seen on the catwalks at Mos chino and Fend. ‘Focus on the outer half of your brows, from the arch to tail, and use a pencil or powder (applied in upward strokes), to fill in gaps and add emphasis,’ says Charmaine.
Rimmed London Brow This Way Kit, £4, contains two shades of easy-toapply shaping and defining powder. WORDS Arena Called PHOTOGRAPHY Pixels, REX IMAGES, TRUNK ARCHIVE Promotion runs 21 February to 20 March 2019.
‘My tip is to apply a fine layer of glitter over a metallic nail polish to add subtle sparkle, or sweep it over a base coat of color that matches the shade you’ve chosen.’ For a multicolored Mani, finish with Rimmed London Glitter Finish Top Coat, £6. ‘The latest trend is to use the largest curling tongs you can find,’ says stylist Michael Douglas, Clairol Hair Ambassador.
1 Soft pink, duck-egg blue and on-trend metallic make this mug feel special. We like Rimmed London Super Gel Nail Polish in Grape Sorbet, £6.
4 Add a flush of color to your cheeks with Max Factor Cream Pugh Powder Blush in Nude Mauve, £9. 6 The sweet scent of FC UK Romantic Lily & Musk Fragrance Mist 250ml, £6, is enriched with vitamins C and E.
Please read the full terms and conditions online at tes.co/beautyboxmarch before entering. The idea is that this gives your mind permission to stop fretting over your problems and so sleep peacefully.
SEND YOUR THOUGHTS TO PARADISE Conjure up images of a golden sand beach or a field full of colorful wild summer flowers. Oxford University researchers found that insomniacs who were told to visualize a happy place or a relaxing scene drifted off to sleep much sooner than when instructed to think of nothing or to count sheep.
Counting sheep was found to be simply too tedious to distract them from any worries they were having, whereas using imagery was engrossing enough to sidetrack their minds. ACCEPT YOUR SLEEPLESSNESS If you really can’t sleep you’ll experience not only the unpleasantness of being awake but possibly also nastier sensations such as anger, frustration or even panic.
Shake in some Dr Salts Sleep Therapy 100% Dead Sea Bath Salts 1 kg, £7, or 2 for £10×, with soothing lavender essential oil to help relax the body and calm the mind. Too much food or alcohol late at night can interrupt your sleep pattern.
O V E RN I G H T RE C H A Kg E Taking a night-time supplement such as Benelux 135ml, £12.50**, can make the morning easier. It’s a patented blend of honey, Sustained (an amino acid dipeptide) and vitamin B6, which supports normal energy yielding metabolism.
The new mouthwash, in Midnight Mint flavor, remineralizes enamel to strengthen teeth due to its high levels of fluoride. If used twice daily it reduces acid production, plaque and germs, and cleans deeply.
It contains valerian root extract, which has been used in traditional herbal medicine to promote sleep. NATO Herbal Simply Sleep One-A-Night tablets contains Valerian root extract, a natural active ingredient.
You don’t have to be the fastest or the fittest to take part, it’s about uniting against a disease that affects us all in some way. ANOTHER WAY TO HELP Tesco will donate £20,000 to Race for Life through the sale of Cancer Research UK Mother’s Day cards in store.
Despite her fears, her medical team reassured her she could continue with the pregnancy as well as receive treatment. After recovering from surgery in May, Louise went on to run Race for Life just two weeks later.
After completing chemotherapy in November, she gave birth to Millie on New Year’s Eve. Louise is still on hormone treatment and receives six-monthly reviews with her oncologist, but has been running Race for Life with the ladies LG Fitness group in Wickham, Gates head, ever since.
Your stay will be based at the amazing Weston Savannah Harbor Resort For many, beautiful Savannah in Georgia, USA, is an undiscovered holiday gem.
In association with Visit Savannah, we are giving away a seven-day holiday to Weston Savannah Harbor Resort, including United Airlines return flights, seven nights’ bed and breakfast and a six-day VIP city pass to one lucky winner. The winner and their guest will fall in love with Savannah, with its world-class hospitality, romantic ambience and lively atmosphere.
They’ll discover all the city has to offer, from festivals to art exhibitions, paddleboarding and kayaking to evenings on the town. City’s downtown, and Tyree Island and its charming colonial-era lighthouse is just 20 minutes away, there’s lots to explore.
Hot spots like The Grey, The Florence, Cotton & Rye, The Collins Quarter and The Wild Dock Bar focus on fresh, locally sourced coastal dishes with a Southern spin that keep visitors craving more. With its stunning views of the river and city, PGA Championship golf course, and Heavenly Spa, it’s a trip you’ll never forget.
For your chance to win, visit tes.co/savannah by 23:55 on 9 April 2019 The prize draw is open to UK residents aged 18+. Prize is for two adults 18+, staying seven nights at Weston Savannah Harbor Resort, Savannah, Georgia, USA, sharing a standard twin or double room on a bed and breakfast basis.
The prize includes return economy flights with United Airlines from London to Savannah/Hilton Head International airport (departure airport dependent on date of travel, flights are indirect), taxes, one piece of hold baggage per person (up to 20 kg) and a six-day VIP City Pass for two. Prize must book by 30 September 2019, and travel completed by 31 December 2019, excluding 15 July-15 August 2019, subject to availability.
Please read the full terms and conditions online at tes.co/savannah before entering. Heat 1 tsp olive oil in a frying pan over a medium heat, add 1 small finely chopped garlic clove and fry for 1 min.
TOP TIP This is an indulgent breakfast treat, but for a lower-fat version, omit the cream. Fry 1 egg for 3-4 minutes or until the white is set but the yolk still runny.
Add 10g grated vegetarian hard cheese or Parmesan to the spinach; season. Bottom half of the croissant, top with the fried egg, sprinkle with another 5g grated cheese and season with ½ tsp crushed chilies and some black pepper.
ROGER SHEILA Gossip CARTER Theater ROYAL HAYMARKET LONDON Frederick Warner & Co is the owner of all rights, copyrights and trade-marks in the Beatrix Potter character names and illustrations.