Spring Magazine 2026

37

SPRING RECIPES

IN THIS ISSUE

• Spring is served

• Quick & easy meals

• Feed a footy crowd

• Easter & beyond

• Zingy spring walks

A PORTABLE SMOOTHIE MAKER

Spring

From nature bursting back to life, to brilliant footy on the telly, brighter days are back - and we’ve got everything in store to fuel your spring, as the sun gets increasingly warmer...

Passionate about food

In this issue we bring you a delightful range of springinspired recipes bursting with seasonal flavours, as well as game-changing ideas for hot cross buns, and an Easter Sunday spread your family will flock to.

Value on your doorstep

In store you’ll see our Fresh Faves: fruit you love at permanently low prices - and on page 26 you’ll find recipes for turning this great-value produce into deliciously healthy smoothies. Our latest lunch and dinner meal deals are on page 24, and you can discover our superb-value wines on page 34including a delicious wine & dine recipe on page 36!

Nurturing our neighbourhoods

With warmer climes, the great outdoors beckons - check out our recommended spring walks for a vitamin D-fuelled dose of happiness. You can also read the latest news from our charity partners and the sports clubs we support on page 40. Happy spring!

Get Social…

Follow us on Facebook and Instagram for foodie hacks, tips, offers and news - and share your own!

@SparMidlandsandEast

@SparThereForYou

@SparWales

in your issue… Spring

07 SPRING SERVED

Switch winter comfort food for joyous, lively spring dishes

15 BASIC TO BRILLIANT

Who knew hot cross buns could be so diverse?

16 SPRING INTO EASTER

Lay on a show-stopping Easter spread with all the trimmings

20 QUICK AND EASY

Wrap-happy recipes on the go

22 FEED A FOOTY CROWD

Lay on a winning line-up of hearty sarnies for the football

24 LUNCH & DINNER SORTED

Great-value, super tasty meal deals on your doorstep

26 SMOOTHIES

Whip up delicious fruit smoothies with our Fresh Faves

28 CRUSHIES

Got a crush on spring? Try these refreshing crushed ice cocktails

31 STORE CUPBOARD STAR

More mushy peas, please!

32 SEASON’S BEST

Lovely things to make using our Season’s Best asparagus

34 AMAZING VALUE WINES

Raise a glass to spring with our great-value seasonal wines

38 DAYS OUT SORTED

Find an Easter trail, dive into daffodils, or head to the coast...

40 OUR CHARITIES

Updates from the charities and sports clubs we support

42 PRIZES & PUZZLES WIN! A portable smoothie maker

QUICK & EASY 20

From providing tonight’s tea to supporting communities great and small, we’re here to make life easier.

PASSIONATE ABOUT FOOD

We love great food. That’s why we champion sourcing products from trusted local suppliers for a tastier table. This supports the local economy, and reduces food miles too.

VALUE ON YOUR DOORSTEP

We love local! We want to support communities by delivering added value and easy convenience to the people who live in them.

NURTURE OUR NEIGHBOURHOODS

By employing local people, supporting local causes and charities, and celebrating community, we’re here to improve the neighbourhoods we serve.

This magazine is published on behalf of A.F. Blakemore & Son Ltd by Tusk Design Studio Ltd, The Basement, 10 Bridgewater Street, Lymm, Cheshire WA13 0AB, for A.F. Blakemore & Son Ltd, Joanne Laidlar, Marketing Manager.

While every effort is made to achieve total accuracy, neither A.F. Blakemore & Son Ltd nor Tusk Design Studio Ltd can be held responsible for any errors or omissions within this magazine. All information is correct at the time of going to press. All prices correct at time of going to print, E & OE. A.F. Blakemore & Son Ltd reserves the right to modify its products or services without notice including any characteristics, content and pricing. A.F. Blakemore & Son Ltd and Tusk Design Studio Ltd will not be held responsible for any inaccuracies relating to the contents of any advertisement. The views expressed in this magazine are not necessarily those of A.F. Blakemore & Son Ltd or Tusk Design Studio Ltd.

SPRING SERVED

With green shoots appearing and the days getting longer, it’s time to ditch the winter comfort food and enjoy some delightfully zingy spring dishes. These bright and tasty ideas for breakfast, brunch, lunch and dinner will fuel your spring perfectly. >>>

Clucking good eggs on toast

You can’t beat eggs in the morning: perfectly paired with fresh and tangy tomatoes

Takes: 25 min Serves: 2

• 20 baby tomatoes

• Splash of SPAR balsamic vinegar

• Several drizzles of SPAR olive oil

• Salt and pepper

• 2 SPAR eggs

• 2 slices of SPAR bread

• A scraping of SPAR butter

• A little chopped basil (optional)

• Sprinkling of crumbled feta (optional)

1 Preheat your oven to 200°C/180°C fan/gas mark 5. Mix the tomatoes, vinegar and a drizzle of the oil in a bowl, then season with a pinch of salt and black pepper. Tip into a small ovenproof dish and bake for 20 mins. 2 Heat a little more oil in a large frying pan, then turn down the heat to medium. Carefully crack the eggs into the oil and fry for 4 mins (or until they reach your desired firmness). While frying, toast the bread, butter it and place on two plates. 3 Use a spatula to place a fried egg on each piece of toast, then pile some tomatoes on top. Finish with a sprinkling of chopped basil and crumbled feta. Delicious!

Forget the fry… and make it healthier by poaching your eggs instead!

Homemade granola & berries

An energy-boosting brekkie packed with slow-release oats for a great start to the day

Takes: 35 min Serves: 1 (plus leftover granola)

• 350g SPAR porridge oats

• Handful of chopped nuts (you choose!)

• Handful of pumpkin or sunflower seeds (optional)

• 1 tbsp SPAR honey

• 3 tbsp golden or maple syrup

• 3 tbsp SPAR Greek style yogurt

• Handful of fresh berries (your choice)

1 Preheat your oven to 150°C/130°C fan/ gas mark 2. Mix the oats, nuts and seeds in a large bowl, then drizzle over the honey and syrup, and mix well. 2 Spread the granola evenly across 2 baking sheets, then bake for 30 mins, carefully stirring halfway through. 3 Remove from the oven and scrape the granola onto a tray to cool. 4 Fill a breakfast bowl with a dollop of SPAR yogurt, spoon a pile of granola on top, scatter with fresh berries and devour. The rest of the granola can be stored in an airtight container for a month.

BREAKFAST

& BRUNCH

Mega brunch bagel

For hungry breakfasters and hearty brunchers, this super-tasty bacon bagel really hits the spot

Takes: 15 min Serves: 1

• 2 rashers SPAR bacon

• 1 sesame bagel

• Dollop of SPAR salsa

• 2 SPAR cheesy slices

• 1 large tomato, sliced

• A few green leaves (optional)

• Glug of SPAR vegetable oil

• 1 SPAR egg

1 Grill the bacon for 10 mins until crispy, turning halfway through, and set aside.

2 Cut the bagel in half, toast both halves and place on a plate, then smear a little salsa across each. Lay the cheese slices on one half, followed by the tomato, green leaves and bacon. 3 Heat the oil in a frying pan, then reduce the heat and crack the egg into the pan. Fry for 4 mins, or until it’s reached your desired firmness. Use a spatula to place the egg on top of the bacon, then finish with the other bagel half. Dive in with both hands!

essentials…

& DINNER

Creamy chicken pasta

A deliciously indulgent lunch or evening meal that’s creamy and rich, yet lighter than it tastes!

Takes: 40 min Serves: 4

• 800g County Bridge chicken breast, chopped

• 30g SPAR plain flour

• Pinch of salt and pepper

• Glug of SPAR olive oil

• 400g SPAR pasta of your choice

• 2 onions, thinly sliced

• 1 punnet mushrooms, thinly sliced

• Pinch of ground cinnamon

• Pinch of ground nutmeg

• Juice of one lemon

• ½ tsp mustard

• 200ml chicken stock

• 4 tbsp SPAR Greek yogurt

• 3 tsp dried parsley

• Large handful spinach leaves (optional)

• Sprinkling of SPAR Parmigiano Reggiano

Make it lighter!

Ditch the pasta and serve in a bowl with a piece of toast to dip in

Serve with… a zesty glass of Tasteheads Sauvignon Blanc

1 In a large bowl, combine the chicken, flour, salt and pepper until evenly coated. 2 Heat the oil in a large wok or casserole dish and fry the chicken for 5 mins until sealed. Tip onto a plate and set aside. 3 Cook the pasta according to the pack instructions, drain and set aside. 4 Use the chicken pan to fry the onion for 5 mins (add a little more oil if needed), add the mushrooms and fry for another 3 mins, then tip the chicken back in. 5 Add the spices, lemon juice, mustard and stock. Simmer for 5 mins, then add the Greek yogurt, parsley and spinach leaves, and simmer for another 5 mins. Tip the pasta into the pan and combine everything, then spoon into 4 pasta bowls, sprinkle with Parmigiano Reggiano and enjoy.

Add some spring zing!

Cut through the creaminess of our pasta dish or omelette with a zesty spring salad on the side. Take a SPAR sweet and crunchy salad bowl as your base and supercharge it with whatever extra goodies you fancy: rocket leaves, SPAR olives, sliced red pepper… then toss in a drizzle of SPAR olive oil and SPAR balsamic vinegar, a squeeze of lemon juice, a pinch of mustard power and a crunch of salt and pepper. Crunchily cool and delicious!

Spring asparagus omelette

This colourful combo makes for a lovely lunch or light evening meal, packed with protein and gorgeous greens

Takes: 15 min Serves: 2

• 4 SPAR eggs

• Salt and pepper

• Pinch of chilli flakes (optional)

• Small knob of butter

• 8 asparagus spears

• ½ green pepper, diced

• 2 spring onions, finely sliced

• Handful of spinach leaves (optional)

• 2 tbsp SPAR Parmigiano Reggiano

1 Thoroughly whisk the eggs in a bowl, then season and stir in the chilli flakes. 2 Heat the butter in a large frying pan, then roughly cut the asparagus into chunks and tip in. Add the pepper and spring onion, and fry everything for 4 mins, then add the spinach for 1 min until wilted. 3 Spread the greens evenly across the pan, then pour the egg mix across the top and sprinkle half the cheese over. Gently fry the omelette for 3 mins, using a wooden spoon to gently prod the mix in places until the egg is evenly cooked through. 4 Cut the omelette in half, then use a spatula to carefully ease each half onto plates. Sprinkle over the remaining cheese and serve.

Dunk a shortbread forfingerin extra sweetness!

essentials…

Raspberry blondies

The perfect mid-afternoon treat with a tangy raspberry twist

Takes: 55 min Makes: 12

• 175g SPAR butter

• 200g brown sugar

• 100g caster sugar

• 200g SPAR plain flour

• ½ tsp baking powder

Strawberry prosecco posset

Make the most of our Fresh Faves strawberries in this fizz-infused dessert

Takes: 25 min + 2.5 hr chill Makes: 4

• 2 punnets strawberries

• Glug of SPAR prosecco

• Big pinch of salt

• 3 SPAR eggs

• 1 tsp vanilla extract

• 200g white chocolate

• 1 punnet raspberries

1 Preheat your oven to 180°C/160°C fan/gas mark 4, and line a 20 x 30cm tin with baking paper. 2 Melt the butter in a pan over a low heat, then add both sugars and cook until dissolved. Remove from the heat and leave to cool for 10 mins. 3 In a large bowl, combine the flour, baking powder and salt. Add the butter and sugar mix to the dry ingredients, followed by the eggs and vanilla extract, and mix thoroughly. 4 Roughly chop the chocolate into chunks and stir into the batter, followed by the raspberries, then spoon evenly into the tin and bake for 40 mins until crisp on top and slightly gooey in the centre. Leave to cool in the tin, then cut into squares.

• 400ml SPAR double cream

• 80g sugar

1 Blitz 1½ punnets of the strawberries and the prosecco in a blender for 3 mins until the purée is completely smooth. 2 Put the cream and sugar in a saucepan and warm on a low heat until the sugar has dissolved. Increase the heat gradually until the mixture is boiling, then allow it to boil for 2½ mins while stirring constantly. Turn off the heat, stir in the fruit purée, and cool for 15 mins before dividing between 4 glasses or ramekins. 3 Chill for 30 mins, then decorate with the rest of the strawberries (chopped or whole), before chilling for another 2 hrs. Your possets can be enjoyed straightaway or chilled until the following day.

Blueberry cobbler

This all-taste, no-fuss classic really brings out the gorgeous deep purple colour of juicy blueberries

Takes: 45 min Serves: 4

• Small knob of SPAR butter

• 11/2 punnets blueberries

• 120g sugar

• 160g SPAR plain flour

• 1 tsp baking powder

• 160g SPAR butter, softened

• 1 SPAR egg

• Dollop of SPAR Greek style yogurt

1 Preheat your oven to 200°C/180°C fan/gas mark 5. Grease 6 ramekins (or 1 medium ovenproof dish) with a little butter, then divide the blueberries across the ramekins, sprinkle with 2 tbsp of the sugar, and set aside.

2 Mix the flour, remaining sugar, baking powder and salt in a food processor, then add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and blitz until a thick dough forms. 3 Divide the dough across the ramekins (or all into one dish), then bake for 40 mins until golden. Allow to cool slightly, then serve with a dollop of SPAR Greek style yogurt on top.

TREATS SWEET

BASIC TO BRILLIANT:

Hot cross buns

Take a basic… and make it brilliant! In this issue we’ve got irresistably indulgent ideas for hot cross buns…

& butter pudding

TAKES SERVES 4

• 4 Harriet’s hot cross buns

• 200g lemon curd

• 2 SPAR eggs

• 200ml SPAR double cream

• 200ml SPAR milk

• ½ tsp vanilla extract

• 4 tbsp caster sugar

1 Cut each bun into 3 slices, spread with lemon curd and squish into an ovenproof dish. 2 Whisk the remaining ingredients , then pour over the buns and allow to soak for 30 mins. 3 Heat oven to 160°C/140°C fan/ gas mark 3 and bake for 35 mins until golden.

salty for brekkie!

TAKES SERVES

• 2 rashers SPAR bacon

• 2 Harriet’s hot cross buns

• Slathering of SPAR butter

• Squeeze of maple syrup (optional)

1 Fry the bacon in a pan until crisp and transfer it to a plate. 2 Slice each hot cross bun in half and toast them (inner side down) in the same pan for 1 min. 3 Butter each half, then add a slice of bacon to 2 halves plus a drizzle of maple syrup, and sandwich back together for a twisty taste sensation!

TAKES SERVES

• 1 SPAR egg

• 50ml SPAR milk

• 10g SPAR butter

• 1 tbsp caster sugar

• Zest of 1 orange

• 2 Harriet’s hot cross buns

• 2 scoops vanilla ice cream with a twist

1 Thoroughly combine the egg, milk, 3 tsp of butter, sugar and orange zest in a bowl. 2 Slice the buns in half and use a rolling pin to flatten them slightly, then soak them in the egg mix.

3 Heat the remaining butter in a pan, then fry the buns on low for 1 min on each side until golden. Serve with a scoop of ice cream.

Don’t forget…

Add a splash of cider to the mix for a springtime gravy twist

Pork loin & sticky apple

A deliciously tasty centrepiece – serve with all the trimmings!

Takes: 1 hr Serves: 4

• 1 pack County Bridge pork loin steaks

• Small knob of SPAR butter, melted

• Glug of SPAR cider

• Pinch of salt

• 2 SPAR apples, peeled, cored and cut into 8

• 1 garlic clove, crushed

• 1 tbsp SPAR honey

• Splash of vinegar

Easter

Lay on a gorgeous spread this Easter Sunday (or any day of the week!), full of seasonal flavours and celebratory indulgence. We’ve got all the key ingredients in store –plus plenty of sweet treats that are perfect for Easter treasure hunts…

1 Preheat your oven to 190°C/170°C fan/gas mark 5. Trim the fat off the pork loin steaks place them on a large piece of tin foil, stacked next to each other vertically, to recreate a whole pork loin. Pull the tin foil in snugly on all four sides to keep the steaks in place, leaving the top uncovered. Brush the top with a little melted butter, a drizzle of cider and a pinch of salt. Transfer to a roasting tin and bake for 30-40 mins or until the juices run clear and the top is nicely coloured. 2 Melt a little more butter in a frying pan and add the apple pieces. Stir in the garlic, honey, vinegar and a splash of water and simmer for 4 mins until the apples are golden brown. 3 Serve the pork on a large plate with the apples too, drizzling any surplus juice from the apple pan over the pork.

Apple sauce

Carrot chips

Bring some sweet spring sunshine to the plate – cut 3 large carrots into chip shapes, then toss in a drizzle of olive oil and 1 tsp of honey. Lay out on a baking tray and roast in the oven at 200°C/180°C fan/gas mark 5 for 20 mins.

De-core, peel and roughly chop 2 apples and put in a small pan on a low heat, alongside 30g SPAR butter and 20g sugar, stirring occasionally until the apples break down to become a purée. Transfer to a small bowl ready to serve.

Roast baby potatoes

No need to peel – simply empty a bag of baby potatoes into a large roasting tin and drizzle with SPAR olive oil and a few crunches of rock salt. Use your hands to toss the potatoes until evenly covered, then roast in the oven at 200°C/180°C fan/ gas mark 5 for 20 mins until soft inside and golden outside.

Or why not try...

Spring chicken drumsticks

Prefer poultry to pork? Heat a drizzle of olive oil and a knob of SPAR butter in a large frying pan over a moderate heat. Season 8 chicken drumsticks, then fry them for 5 mins until lightly browned. Transfer to a roasting tin and roast at 200°C/180°C fan/gas mark 5 for 20 mins. Remove from the oven and squeeze lemon juice all over, plus a little chopped or dried parsley. Return to the oven for 5 mins, then transfer to a plate and serve. Don’t forget to add any residual juices to your gravy!

Easter

White chocolate

Easter cake

An indulgent twist on a zesty classic

Find an Easter trailnearby…

Hunting for treats?

You’ll find all the sweet stuff you need in store to lay out the perfect Easter treasure hunt for the kids. All that’s left to do is write the clues!

1 hr 15 min Serves: 8

250g SPAR butter

130g white chocolate, roughly chopped

250ml SPAR milk

1 tsp vanilla extract

Juice of 1½ lemons

250g self-raising flour

½ tsp baking powder

300g sugar

4 SPAR eggs

400g icing sugar

Edible decorations of your choice

1 Preheat your oven to 160°C/fan 140°C/gas mark 3. Grease a deep cake tin (20-25cm diameter) and line the base with baking paper. 2 Gently heat the butter, chocolate, milk and vanilla extract and most of the lemon juice in a small saucepan until melted. In a separate bowl, combine the flour, baking powder and sugar, then stir in the melted ingredients, and whisk in 2 of the eggs. 3 Transfer the batter into the tin and bake for 1 hr, or until a skewer comes out clean. Allow to cool in the tin, then remove and place on a large plate. 4 Make the royal icing by whisking the whites of the other 2 eggs until slightly stiff. Gradually add the icing sugar a few spoons at a time, whisking continuously, plus the remaining lemon juice. Use a spatula (or a piping bag if you prefer) to decorate the cake top with your icing, then leave to firm up. Decorate with whatever sprinkles, chocolate eggs or edible flowers you fancy!

Get Social…

Share your treasure hunt ideas on our socials…

@SparMidlandsandEast

@SparWales

@SparThereForYou

QUICK EASY &

Super-tasty, simple wins all wrapped up! All you need is a packet of SPAR tortilla wraps and a few choice ingredients...

Chicken fajitas

You will need…

• 2 red peppers, sliced

• 1 red onion, sliced

• 1 County Bridge chicken breast, diced

• Pinch of chilli powder

• 1/2 tsp paprika

• 1 tbsp SPAR tomato purée

• Juice of 1 lime

• 2 SPAR wraps

• Handful of SPAR cheddar, grated

• Dollop of SPAR guacamole

Make it…

1 Fry the onion and pepper in the oil for 5 mins until soft. 2 Add the chicken and fry for 5 mins, then stir in the spices, tomato purée and lime juice, and fry for 10 mins until cooked through. 3 Spread a line of the mix along the centre of 2 wraps, then sprinkle the cheese on top, followed by a dollop of guacamole.

Tuck one end of the wrap toward the centre, then carefully roll into a fajita shape and enjoy.

Serve with… Tasty SPAR guacamole

Lahmacun wraps Briesadilla

You will need…

• 1 tomato, halved

• Large pinch of chilli flakes

• 2 tsp dried parsley

• 125g County Bridge beef mince

• Pinch of cumin

• 1 red onion, sliced

• 2 SPAR wraps

• A little fresh parsley (optional)

• Squeeze of lemon juice

Make it…

1 Preheat your oven to 200°C/180°C/gas mark 6. Scoop out and discard the tomato seeds, then put the tomato flesh in a food processor with the chilli flakes, parsley, mince, cumin, and most of the onion. Blitz until smooth. 2 Lay out the wraps on baking sheets and spread a thin layer of the meat mix across each. Bake for 15 mins. 3 To serve, sprinkle with the rest of the onion and some fresh parsley, and finish with a squeeze of lemon juice.

You will need…

• 2 SPAR wraps

• Dollop of onion chutney

• 150g brie, thinly sliced

• 4 slices SPAR wafer cooked ham

• Knob of SPAR butter

Make it…

1 Lay your wraps out on a clean surface and spread with a layer of onion chutney, then place slices of brie across half of each wrap, in a semi-circle. Next, layer the ham on top of the cheese. 2 Fold the wraps in half to create wrap sandwiches.

3 Melt the butter in a large griddle pan (or frying pan if you don’t have one), then carefully transfer your first wrap to the pan and fry on a medium heat for 5 mins, turning halfway through, until the cheese is melted and the outside is crisp. Transfer the wrap to a plate and cut into 2-3 slices. Repeat with the other wrap.

Serve with…

A bottle of Legends Pinot Grigio

Make it Premier League

Cook up a bag of oven chips for the ultimate chip buttie upgrade

CROWD control

Scan QR code for all other fixtures

CROWD control

With so much exciting footie on the TV at the moment, getting your mates around to enjoy the game is a must. And with everything you need in store to serve up our winning hat-trick of super sarnies, plus all sorts of matchfit snacks and drinks, we’ve got your footie crowd sorted. Game on!

What a line-up!

Dish up this crowd-pleasing stack of sarnies (with ketchup, brown sauce, mustard and any other match-day must-haves), and your footie fans won’t miss a second of the action. One hand for eating, one for wildly gesturing!

6 cheese & onion sarnies

Finely dice 1 red onion and 4 spring onions, and mix in a bowl with 1 bag SPAR mature grated cheddar (add a handful of grated Red Leicester too, if desired) plus 3 tbsp SPAR mayonnaise and a generous pinch of black pepper. Divide and spread the mix across 6 slices of bread, top with 6 more slices, cut each in half and make a cheesy pile.

Make it VIP! Add SPAR red pesto

Make it VIP! Add fried onions

Don't forget… The team players

8 bacon butties

6 sausage bangers

Grill 2 packs of SPAR pork sausages as per the pack instructions. Meanwhile, thinly butter 12 slices of bread. Slice the cooked sausages lengthways and put 4 sausage slices on each of 6 pieces of buttered bread. Top with the other 6 slices, cut each in half and load onto a plate.

Grill 2 packs of SPAR bacon as per the pack instructions, and thinly butter 16 slices of bread. Once the bacon is cooked, put 2 pieces on each of 8 slices of bread, then top with the remaining 8 slices of bread, cut in half and pile high on a plate.

Make it VIP! Add a slice of brie

LUNCH

From tasty wraps to hearty sarnies, our food-to-go range is packed with choice and great value. Grab a lovely lunch deal! LOOK OUT FOR OUR MEAL DEAL IN STORE…

smooth

Smoothies are a brilliant way to get your daily intake of fruit (and veg!) up. There’s pretty much no limit to what you can throw in – but using our Fresh Faves as base ingredients means these smoothie ideas are even smoother on the pocket too! All you need is a blender and some fruity creativity…

Creamy berry

Throw 5-6 strawberries and a small handful of blueberries into the blender with a dollop of SPAR natural yogurt or SPAR Greek style yogurt. Add about 80ml of milk (dairy, soya, oat or nut) and blitz. For a little extra sweetness, add a dash of SPAR honey.

smooth

Apple-lutely fabulous

De-core and peel an apple, and chop into bits. Blitz in the blender along with a small glass of apple or orange juice. This is your base – and for extra goodness you could try adding a small handful of grated carrot, a few spinach leaves or a little fresh ginger.

Ice ice grapey

For the ultimate refreshment, this one’s a winner. Freeze a handful of grapes overnight. Blitz in the blender along with a few chunks of pineapple (fresh or tinned) and a small glass of apple juice, for an ice-cool crush of a smoothie.

Strawbrosé

Freeze a large handful of strawberries 24 hours in advance. Throw 8 ice cubes into a blender along with the strawberries and a large glass of SPAR rosé wine, and blitz until smooth. If you like a little extra sweetness, add a splash of apple or cranberry juice.

Pineapple Margarita

Freeze a handful of SPAR pineapple chunks overnight (try to separate them so they don’t become one hard block!). Blitz in your blender along with 6 ice cubes, the juice of 2 limes, 1 tsp sugar and 100ml of tequila. Before you pour, dip your margarita glass rim in lime juice, then salt flakes.

Citrus Frozecco

Pour half a bottle of SPAR prosecco into a shallow dish and freeze overnight. Break it up into a few bits and add to your blender along with a glass of SPAR orange juice and 6 ice cubes. Blitz until slushy, and enjoy. For extra zing, add the juice of half a lemon.

Icecider Insider

Pour 300ml of SPAR cider into a shallow dish and freeze overnight. Break into chunks and put in the blender along with half an apple (de-cored and peeled) and 6 ice cubes, and blitz until smooth. Add a handful of raspberries if you fancy a berry twist.

Craving the ultimate icy refreshment?

These

cool crushed cocktails are just the thing, whatever the weather.

crush

Mushy pea cakes

Takes: 12 min Serves: 2

You will need…

• 40g SPAR plain flour

• 1 can SPAR mushy peas

• 1 broccoli floret (soft flowering top only), grated

• 1 tbsp SPAR sweetcorn

• 1 tsp dried mint

• 20g breadcrumbs

• Salt and pepper

• Large glug of SPAR vegetable oil

Make it…

Mushy peas can be so much more than simply a humble side-dish for fish and chips. Give them a foodie upgrade with this quick and delicious recipe for veggie-filled crispy pea cakes.

Get Social…

Got a spring dish hack to share? Tell us all about it on our socials.

@SparMidlandsandEast

@SparWales

@SparThereForYou

Aperfectoption forvegetarianson EasterSundayfortastysides see page 16

1 Add the flour to a wide, shallow bowl. Mix the mushy peas, broccoli, sweetcorn, mint and breadcrumbs in a second bowl, and season. 2 Take a spoonful of the mix and use your fingers to gently form a patty (this will seem fragile, but persevere!). Lightly coat the patty in flour and set aside. Repeat until you have several patties. 3 Heat the oil until very hot and use a spatula to insert the patties one by one. Fry for 3 mins on each side until golden, then transfer onto a piece of kitchen paper to soak up any excess oil. Serve with a dollop of SPAR mayo.

mushy peas

More peas, please!

asparagus

TheAsparagus Growers’ Association calls asparagusthe Usain Bolt oftheveggieworld - becausethe spears can grow upto 10cm in one day!

Gorgeous served cold in a salad, hot on the side, or as a hero in soup, asparagus is the perfect versatile veg to keep in your spring fridge.

Tuna salad

Simmer a few asparagus spears in water for 4 mins until tender, drain and allow to cool. Cut into pieces and combine with a tin of SPAR tuna, a handful of cannellini or butter beans (optional), a little chopped red onion, a glug of SPAR olive oil and a dash of white wine vinegar. Switch tuna for grilled chicken if you prefer!

Egg soldiers

Simmer some asparagus for 3 mins so there’s still some bite, then drain. Boil 2 eggs for 5 mins (for a runny yolk), spoon out of the water and serve in egg cups. Tap off the egg tops with a teaspoon to reveal the goodness inside, then dip the asparagus spears into the yolk for a super healthy alternative to toast soldiers. Don’t want to dip? Chop up the eggs and serve on crispbread with the asparagus on top.

Gorgeously green soup

Fry a handful of chopped asparagus, half a chopped onion and a crushed garlic clove in a little SPAR butter for 8 mins. Add a handful of spinach leaves and 500ml vegetable stock, and bring to the boil. Blitz with a hand blender until smooth, then serve. Perfect on its own… even better with a hunk of fresh bread.

Pasta with a kick

Cook 2 portions of SPAR pasta as per the pack instructions. Fry a crushed garlic clove and a finely chopped red chilli in a knob of SPAR butter for 2 mins, then add a handful of chopped asparagus, zest of 1 lemon and black pepper, and fry for 5 mins. Toss in the cooked pasta and a squeeze of lemon juice, then divide across 2 bowls. Try adding a crumbling of feta or crispy fried bacon bits for an extra tasty hit.

THROUGH THROUGH POWER POWER

Subject to availability. Varieties as stocked.

£6

Tasteheads Pinot

Grigio Rosé

ABV 11%

Light, fruity and refreshing, this pairs neatly with soft sponge and sweet Easter flavours.

Great with… White chocolate Easter cake (p18)

Tasteheads

Tempranillo

ABV 12%

Juicy, ripe berry fruit and a soft, jammy character echo the sweetness of baked berries beautifully.

Great with… Blueberry cobbler (p13)

From fruity reds that pair with Easter pork, to zesty whites best enjoyed in the spring evening light, we’ve got a superb selection of seasonal wines in store, all at great-value prices. Wining and dining?

Turn the page for the perfect Pinotinfused recipe to enjoy while sipping a glass from the rest of the bottle!

VALUE AMAZING

Legends Côtes du Rhône

ABV 12.5%

Generous fruit and gentle spice complement roast pork, while harmonising with apple and cider notes.

Great with… Pork loin & sticky apple (p16)

Legends Bordeaux

Supérieur

ABV 12.5%

Dark fruit and a firm structure stand up confidently to salty, smoky comfortfood flavours.

Great with…

A footy butty (p22)

Tasteheads

Sauvignon Blanc

ABV 11%

Crisp acidity and a citrus lift cut neatly through rich meat dishes, while keeping the pairing fresh and modern.

Great with… Mega brunch bagel (p09)

Tasteheads

Chardonnay

ABV 11%

Subtle, buttery richness and stone-fruit notes work beautifully with golden, roasted chicken.

Great with…

Oven roasted chicken drumsticks (p17)

Uptempo

Buttery White

ABV 11%

A rounded, creamy style that mirrors creamy dishes perfectly and exposes savoury, earthy flavours.

Great with… Creamy chicken pasta (p10)

SPAR Prosecco

DOCG

ABV 11%

Lively bubbles and clean orchard fruit notes pair perfectly with summer berry dishes, to refresh the palate.

Great with… Strawberry prosecco posset (p12)

Tasteheads

Viognier

ABV 11%

Aromatic and gently textured, this floral white softens asparagus’s green notes, and cuts through creamy dishes perfectly.

Great with… Asparagus soup (p32)

Legends

Pinot Grigio

ABV 12.5%

Clean citrus and brisk acidity help to bring out fresh, delicate flavours in accompanying dishes, such as peas and mint.

Great with… Mushy pea cakes (p31)

Legends

Sauvignon Blanc

ABV 10.5%

Herbaceous freshness and bright acidity make this an ideal partner for asparagus and softly set eggs.

Great with… Spring asparagus omelette (p11)

&DINE WINE

Grab the essentials in store

Creamy mushroom & Pinot pasta

This deliciously simple dish features one of our iconic Legends wines in the recipe – and the best news is, you’ll have most of the bottle left over to enjoy on the side.

Takes: 25 min Serves: 2

• 150g SPAR pasta of your choice

• Glug of SPAR olive oil

• ½ onion, finely chopped

• 120g mushrooms, sliced

• 1 garlic clove, crushed

• 50ml SPAR Legends Pinot Grigio

• 100ml SPAR double cream

• Zest of ½ lemon

• 130g SPAR Parmigiano Reggiano

• Salt and pepper

• 2 sage leaves (optional)

1 Cook the pasta according to the pack instructions (set aside 50ml of the pasta water once it’s done, to use later). Meanwhile, heat the oil in a separate pan on a low-medium heat and fry the onion for 10 mins until softened. Add the mushrooms for 8 mins (add a splash of water if the pan goes a little dry), then the garlic for 2 mins. 2 Add the Pinot Grigio and simmer for 5 mins, allowing the liquid to reduce by about half, then the cream, lemon zest and about 100g of the Parmigiano Reggiano, and season to taste. 3 Toss the pasta into the pan with the mushroom sauce, plus enough of the saved pasta water to create additional sauce. Divide across 2 bowls, sprinkle with the remaining cheese, and top each bowl with a sage leaf.

DAYS OUT

What a time of year for a walk! With winter behind us, and spring bursting to life from every tree and hedgerow, there’s no better opportunity to head into the wild for a rejuvenating stroll or an all-day hike. Our selected walks are all within reach of a café or nearby village – or why not pick up a picnic from your local SPAR and eat al fresco? The wild is your oyster. Picnic time! Pick up a meal deal in store

PAGE 24

1. Wicken Fen, Cambridgeshire

The National Trust’s oldest nature reserve offers up around 2,000 acres of landscape brimming with wildlife –from Highland cattle to Konik ponies and more. Take to the scenic boardwalk over the fen, explore the woodland or head to the wet grasslands for bird-spotting – keep an ear out for booming bitterns in spring! As well as the freedom to roam, there are boat trips on offer from spring onwards, and plenty of cycle trails too. What’s more, there’s an Easter adventure trail open from 10am-4.30pm each day from 21 March to 20 April, with nature-inspired activities along the way and chocolate egg prizes while stocks last!

Open: All year round

Dog friendly: Dogs on leads (assistance dogs only on Sedge Fen)

Parking: National Trust carpark

Address: Lode Lane, Wicken, Ely CB7 5XP

2. Rhosili headland, South Wales

The headland along the Gower Peninsula is beautiful in spring, awash with pink sea thrift and blue spring squill. Starting from the National Trust car park, you can stroll along the coastal path, with the golden sands of Rhosili beach to your right. Look out for a series of mounds on your right – the remains of Iron Age forts. Following the path will lead you to the spectacular outlook from Worms Head, before you head inland across fields full of spring wildflowers (and ‘mad March’ hares if you’re lucky!), back towards the pretty village of Rhosili.

Open: All year round

Dog friendly: Dogs on leads

Parking: National Trust carpark

Address: National Trust shop, 3 Coastguard Cottages, Swansea SA3 1PR

3. Spring in Croome, Worcester

Immerse yourself in Croome’s flourishing flora and fauna, on a relaxing walk with lovely views towards the Malvern hills amongst spring-flowering bulbs and blue bells. From the visitor centre, take a circular path through woodland (look out for frolicking squirrels) and open parkland with daffodils, along to the winding river – if you’re really lucky you might spot a kingfisher or heron. Continue into the shelter belt, a wooded area where you might spot muntjac deer and nightingales. Following National Trust signs, you’ll come to a lake surrounded by primroses, before eventually reaching your starting point .

Open: All year round

Dog friendly: Dogs on leads (assistance dogs only in the house, RAF canteen and Museum)

Parking: National Trust carpark

Address: National Trust Croome Visitor Centre, Worcester WR8 9DW

Look out for signs of spring...

Spring officially starts on 20 March - here are a few things to look out for now that the spring equinox has landed...

1. Hibernation stirring. In the UK, hedgehogs, dormice and bats are our sole hibernators: watch out for those starting to venture out for food – and to mate – now that the spring sun has hit. As they’re all nocturnal, evening is the best time to catch a glimpse. You’ll also start to see bumble bees eyeing up the early blooming flowers.

2. The dawn chorus. On the subject of wildlife stirring, it’s no more apparent than at sunrise! Blackbirds, robins, wrens and all sorts of other birds love to announce the start of the day just before dawn. The chorus builds throughout spring and peaks in May. Nature’s ultimate alarm clock!

3. Daffodils and blossom. That joyful wash of yellow in the hedgerows and banks is a sure sign that spring is on its way. The milder the weather, the sooner they bloom – so the further north you are, the later they tend to be on show. Another sure sign is cherry and apple blossom, beautiful white and pink, both on the tree and lining the ground like spring’s snow.

4. Woodpeckers and wild garlic. Head to the woods and keep an ear out for the distinct sound of woodpeckers drumming on tree bark to establish their territory, now that forest is blooming once more. You may also catch a whiff of wild garlic, lining the woodland floor with pretty white swathes of flowers. Try picking some and making your own wild garlic pesto!

SPAR FOR GOOD

Giving back to our communities is important to us, which is why we proudly support two incredible charities - and part of that support is made possible by you, our customers. With every SPAR Limited Edition sandwich you buy, 10p goes straight to our charity partner, Marie Curie.

In this edition we bring you their latest news and fundraising opportunities, plus updates from Disability Sport Wales and Glamorgan Cricket Club. For the latest information on our charity work, scan the QR code

Going the extra mile

Whether it’s a bake sale, a quiz night, or a community get-together, every event Marie Curie’s supporters organise as part of the Great Daffodil Appeal helps to raise vital funds for end-oflife care. If you’ve got a bright idea, why not get involved? Visit mariecurie.org.uk for inspiration.

Thanks to you, we’ve raised over £385,000 for Marie Curie to date. That’s over 16,700 hours of specialist nursing care paid for. And this April, we’re hoping to boost the pot even more, when some of our incredible SPAR team run the 2026 TCS London Marathon for Marie Curie. By taking to the capital’s streets with over 50,000 other runners, our goal is to beat last year’s amazing £7,180 raised. Wish them luck!

Whatever the illness, we’re with you to the end

“I think everybody should be entitled to good end-of-life care because actually it affects us all. It involves treating patients as individuals and including them in decision-making, supporting the family, and timely communication. We couldn’t hope to provide the care and support for patients that we do, without the generosity of all our supporters. Every penny counts and helps fund direct

care and research to change the system. So a huge thankyou, as we’re only here because the public supports us.”

Rachel, Research Nurse, Marie Curie Solihull Hospice

Try something new this spring!

Disability Sport Wales’ insport Series events are running throughout 2026 across Wales – so why not get involved? With support from SPAR UK, these events create inclusive, welcoming opportunities for people to get active and have fun in their own communities, regardless of age, background, or ability.

Wheelchair basketball, inclusive cycling, boccia and athletics are just the start of what’s on offer to try. It’s often the first time many disabled children, young people and adults have had the chance to participate in sport - and the best part? The events are completely free to attend.

• Try new sports and activities

• Connect with local clubs and coaches

• Build confidence and community connections

• Explore pathways into regular sport participation

Keep an eye on upcoming events at insportseries.co.uk or find your local inclusive sports club at disabilitysportwales.com

Fancy volunteering?

No previous experience is necessary! Register your interest via this QR code.

Glamorgan County Cricket Club brings the game to

budding young cricketers

Last autumn, we partnered with Glamorgan County Cricket Club on the 2025 Riverside Challenge Trophy. Over 800 primary school pupils took part in this brilliant indoor cricket competition, supported by educational activities in the Museum of Welsh Cricket. After a series of closely contested matches, Severn Primary School were crowned champions. As sponsor for the event for the second consecutive year, we provided healthy lunches and snacks for 90 young cricketers – feeding the need for wickets and runs!

Before presenting the trophy, Cardiff City Councillor Kanaya Singh said “It’s been almost ten years since I first met with Andrew Hignell, Glamorgan Cricket’s Heritage and Education Co-ordinator, to explore how we could help local communities feel more connected to Glamorgan County Cricket Club. The Club is so welcoming each year, the standard of cricket is fantastic and most importantly the children have an amazing time.”

A PORTABLE SMOOTHIE MAKER

Cool to be smooth!

Spring brain teasers

ACROSS

4 The young of a fox, bear, lion or other carnivorous animal. 8 Force out or release suddenly (a volcano might...). 9 Mission or voyage. 10 Tree flower in spring. 13 Crumbly breakfast topping. 14 Incredibly thin biscuits, perfect with ice cream. 15 A brownie made with white chocolate. 20 Some you win, some you ____

21 Traditional Turkish dish (see page 21).

22 Serve mushy or straight! 23 Common acronym for arrival time. 26 Grape variety most commonly used for Champagne. 27 Classic Sunday meal.

28 Is it always greener? 29 Female sibling.

31 Watch 11 of these players on the pitch this spring/summer. 32 Badger’s abode.

DOWN

1 Field full of spring flowers. 2 Sea-dwelling animal with a sting. 3 Use a few of these tree fruits for a sauce that’s great with pork. 5 To flower in full. 6 Tree-jumping woodland animal. 7 Citrus fruit that’s perfect for Easter biscuits. 11 Young, small tree. 12 Make a stack for the footy (page 22-23). 16 Cheerful yellow spring flowers.

17 Delicious spears that are our Season’s Best.

18 Our deep purple Fresh Faves. 19 The oldest festival of the Christian church. 22 A piece of land almost surrounded by water, or projecting out into a body of water. 24 Without all 26 letters we’d be wordless.

25 The term used to encapsulate all animal life in a given habitat at a given time. 28 Slang word for home or residence. 30 The inferior pup of the litter.

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