34 GREATVALUE RECIPES
5 meals for £ 25
Low-cost weekday dinners to serve four
Simply the zest Sweet treats to brighten up your month New year, new gear Refresh your home and wardrobe
Add some chilli heat and citrus freshness to our huevos rancheros, page 26
is issue we’re bringing you everything you need to beat the January blues, from fresh recipe inspiration to the latest homeware trends, kidswear and cosy knits. A little treat goes a long way, right? What better way to start the year than by vowing to be kind to yourself, your body and your health. Our brand new e Health Menu range is a great place to start, it’s nitely worth checking out. You’ll nd over 40 lines, including ready-toblend soups and rice bowls, all perfect for speedy-yet-nutritious meals at great prices. It’ll be a regular on my shopping list!
We’re all feeling the pinch, so let us help you to make the most of your budget. Use our shopping list on p62 and make ve delicious meals for under – that’s weekday dinners sorted. Plus, there are lots of ways to save in store and online too, head to p6 to nd out more. Have you made any of our recipes? We’d love to hear your thoughts –get in touch at asdamagazineeditor@asda.co.uk and send us a photo, too!
Jessica Timms | Asda Magazine
Editor asdamagazineeditor@asda.co.uk
Midweek meal magic
Try this £25 food shop that’ll feed your family for the week. See page 62.
Bring some zest
These impressive puds will brighten up winter days. Turn to page 46.
Keep it neutral
Create a calming haven for your home using soft tones and textures on page 77.
WIN £ 250 !
Take our READER SURVEY on p97* and tell us what you think about our mag – you could win a £250 Asda gift card 10
9 10 ¾ THINGS TO LOVE THIS MONTH
Nab yourself an amazing bargain in our January sales in store this month
15 JUST TO SAY...
We love to hear from you! Tips, tricks and thoughts from our lovely readers – why not get in touch to be featured?
Love to eat
30+ wallet-friendly recipes, from everyday dinners to special treats
18 WEEKDAY DINNERS
Need some evening inspo? Rustle up these meals in 40 mins or less
25 CHALLENGE GINO
Become a star bread baker with this recipe from our favourite Italian chef
26 COOK THE COVER
Tempted by our huevos rancheros?
Learn how to make this vibrant dish
28 THE TASTEMAKERS
We chat to a farmer who grows some of the best leeks in the biz, and give you a recipe to make the most of them with
33 EVERYDAY HEROES: YOGURT
Three dishes using this fridge staple including out-of-this-world brownies
36 STICK OR TWI T
Fish pie is a British classic: choose a traditional take or our fiery version
41 PUT SOME SOUL IN YOUR BOWL
Hearty, wholesome meals from around the world for a chilly winter’s evening
46 SIMPLY THE ZEST
Brighten up January with these vibrant puds that celebrate all things fruity
54 MY KIND OF... RESOLUTIONS
Our readers’ new year goals, such as cutting food waste and eating less meat
60 MIMI’S WAYS TO SAVE
Mimi Harrison cooks up handy hacks and clever ways to help you cut costs in your kitchen
62 ONE BASKET, FIVE MEALS
Feed your family all week for just £25 with these cheap and cheerful recipes and cut-out shopping list
Fill your boots with all the latest must-haves. C’mon – you deserve it!
72 THE EDIT
Don’t miss out on our top picks and special o ers this month
74 BIG ON STYLE
Kids will love these cool casual looks
77 HOME TRENDS
Play around with patterns and textures
82 HOW TO... WORK THAT SPACE
Create a dream home o ce set-up
84 WARM & COSY WOMENSWEAR
Be bold and colourful with your layers
● asdamagazineeditor@asda.co.uk
● Call Asda on 0800 952 0101
● Write to the Editor: Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD.
How to keep happy, healthy and restore harmony back into your life
90 LIVE YOUR BEST… JANUARY
Ward o those winter colds and boost your energy for the new year ahead
92 WHAT MAKES YOU TICK?
How the humble to-do list can work wonders to help you get back on track
94 BREAKFAST WITH CHAMPIONS
An inspiring story of how a sports club in Leeds is helping 100s of young people
98 WHAT’S ON MY PLATE
Presenter and author, Fearne Cotton, tells all about her two new books and her dream guest for her iconic podcast
Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d love to hear from you.
Editor Jessica Timms
Content Planner
Nancy Stockdale
Content Co-ordinators
Natalie Graham, Charlotte Woodhead
Senior Content Manager
Jenni Bass
Editor Alex Drew
Consultant Editor
Rebecca Denne
Creative Director Sarah Birks
Editorial Director
Dan Linstead
Food Editor Clare Knivett
Design Director Will Slater
Art Editors Kit Cheung,
Laura Phillips
Chief Sub Editor
Katriel Costello
Writer/Sub Editor
Louisa Streeting
Client Director Clair Atkins
Account Director
Kayleigh Varnam
Account Manager Maria Rees
Workflow Manager
Lisa Houghton
With thanks to:
Rachel Beckwith
Asda Magazine is published by Our Media, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in e ects arising therefrom. No part of the contents may be reproduced without prior permission.
Asda Asda Asda Asda
Just Essentials If you’re shopping for basics on a tight budget, look out for the Just Essentials range across the store to help you save and stay on budget.
5 Look out for our Fab 5 selected fruit and veg under £1 to help you stay within budget and still shop fresh produce for delicious healthy meals. Asda Rewards* Scan your Rewards app every time you shop and watch your Cashpot fill up, then spend it when you need it. Find everything you need to know at asda.com/rewards It’s easy to download the Asda Rewards app from the App Store, Google Play or scan the QR code.
We love bringing you varied, balanced and great-value recipe ideas every issue. Here’s all the info you need…
All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, a ordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. We promise to:
• Provide budget-friendly recipes to help you feed your family.
• Ensure meals are nutritionally balanced, and use everyday ingredients.
• Help you to reduce your food waste by using ingredients smartly and providing leftovers ideas.
The eggs in our recipes are always medium-sized, unless otherwise stated.
Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.
All our recipes include key facts on servings, prep time and our unique ‘fa factor’, a guide to how much skill and e ort is involved in a recipe.
Serves 4
Typical serve size based on adult portions Ready in 35 mins Includes prep and cooking time Fa factor = easy From easy peasy to ‘brace yourself’ cooking
We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features.
For recipes to suit specific diets, look out for these, which refer to the dish as a whole:
These icons exclude optional serving suggestions. Always check the individual packet labels if cooking for someone with dietary requirements or allergies.
At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced our Asda Live Better logo. It shows you what the healthiest choices in Asda Own Brand are.
All our recipes are reviewed by a registered nutritionist and information is shown in a ‘tra c light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.
We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.
Find your nearest Asda at storelocator.asda.com.
Contactless payment and less checkout time – use a scanner or smartphone.
Shop online and pick up from one of over 450 UK locations. Shows how many portions of fruit and veg are in a recipe.
Shop online and choose a home delivery slot.
CLICK & COLLECT
+ Acute Sore Throat
+ Earache
+ Impetigo
+ Infected Insect Bites
+ Shingles
+ Sinusitis
+ Urinary Tract Infection (in Women)
Think you may be suffering from the above conditions?
We can help. We offer the NHS Pharmacy First service in all our Asda Pharmacies in England without the need for a Doctor’s appointment.
If you’re thinking about eating less meat in 2024 why not give meat-free Mondays a try? And if you’re scratching your head for ideas, our aisles are full of inspiring plant-based products. Try swapping your everyday bangers for these vegan sausages.
Plant Based by Asda Vegetable Sausages, £3/300g.
Eating better shouldn’t have to mean spending more, so we’ve come up with The Health Menu by Asda – bringing all the joy back into healthy eating without the hefty cost. Just for starters, our new smoothie mix range has three flavours, each with their own+ health benefit. Simply look out for The Health Menu logo in store and online. Pineapple, Passion Fruit & Spirulina Smoothie Mix; Mango, Pineapple & Ginger Smoothie Mix; Strawberry, Raspberry & Protein Smoothie Mix; £3.80 per 480g pack (4 servings).
Each year on 25 January, the nation honours the life and poetry of the Scottish 18th-century poet Robert Burns. Sip on a Loch Lomond whisky or glass of Irn Bru while you drape your dining table in tartan ahead of your special Burns Night supper. For a customary spread, you could whip up a Scotch broth, cook haggis and serve with plenty of neeps and tatties (that’s turnip and potato). And for a unique themed treat to round it o , be the first to try our new chocolate haggis dessert. Irn Bru, £1.85; Loch Lomond Whisky, £24/70cl; Chocolate Haggis, £5/454g
CHOCCY HAGGIS
Dive into the January sales with up to 50% o hundreds of household items. Our aisles are the place to shop for leading brands with low, low prices. Look out for great o ers on big names like Nutribullet blenders, Scoville air fryers and vacuum cleaners. Shark Liftaway Pets Vacuum Cleaner, £139 (was £229.99); Nutribullet 600, £45 (was £69); Scoville 4.3L Air Fryer, £35 (was £50).**
SCAN ME FOR DETAILS AND OFFERS
Are you a sweet, salted or mixed kind of person? Ahead of National Popcorn Day on 19 January, celebrate with our new cinema-style popcorn cartons – available in sweet or sweet and salted. Crunchy and light, grab a tub or two for your next movie night or as a party snack – just make sure there’s plenty to go round! Find it in the Asda Bakery aisle. Sweet Popcorn, £1.25; Sweet & Salted Popcorn, £1.25
A favourite Sunday roast side dish served smothered in cheese, the humble cauliflower has many forms. Light and nutty in flavour, it can be blitzed into cauliflower rice, blended in a smooth soup or even used in a pizza base. For an easy dinner, try it roasted whole or sliced into steaks and covered in a sprinkling of spices.
Cut the whites of the spring onions into chunks, slicing the green tops for later. Quarter the beetroot and heat 1 tbsp oil in a wok over a medium-high heat. Stir-fry the spring onions for 3–4 mins and pop the jasmine rice in the microwave to cook. Add the black bean sauce and beetroot to the wok, stir-frying for 2 mins. Garnish with sliced spring onion green tops and tuck in!
Use any leftover echalion shallots from the laksa recipe on page 42 to elevate your Sunday roast. Halve and caramelise in a pan with cut-side down, finish off in a hot oven for 10 mins, serve with roasted meat and gravy. A great addition to a savoury tarte tatin, too.
We’re all big kids at heart, and LEGO gives us all endless play possibilities by building our own world. Your little ones can get creative with this inspiring arts and crafts set or why not test your need for speed with a classic Ferrari model? Asda sells a huge range of exciting LEGO sets to suit di erent ages – head to the toy aisle in store and pop some in your basket for International LEGO Day. LEGO Classic Creative Neon Fun Toy Bricks Set, £18^ ; LEGO Speed Champions Ferrari 812 Competizione 76914, £20
Fancy pocketing even more pounds in your Asda Rewards Cashpot? To make your phone bill more Rewarding, look out for our new contract SIM-only deals at Asda Mobile
Coming soon, we will be o ering 12 and 24-month contracts, and you can earn back a chunk of your monthly bill directly into your Cashpot to spend in Asda.† Our connection is reliable, with up to 99% UK population coverage, using the Vodafone network.†† Simple to switch, you can even keep your old phone number. For more on Asda Mobile, visit asdamobile.com
Try meat-free this January with the tasty Asda OMV! range
A comforting family meal, perfect as a cold weather warmer-upper. OMV! Butcher Inspired No Pork Sausages £2 95/360g Serves 4 | Prep time 15 mins | Cook time 40 mins
1. Finely chop 1 onion, 2 carrots, 3 garlic cloves, 1 celery stick, 200g kale and put to one side.
2. Heat 1 tbsp olive oil in a lidded non-stick pan and fry 6 OMV! Butcher Inspired No Pork Sausages until brown Place sausages onto a side plate
3. Add remaining 1 tbsp olive oil to the pan, and the chopped veg (except the kale), and sauté for 5–8 mins until they start to soften, stirring frequently
4. Add 1 tsp thyme, 1 tsp rosemary, 1 tbsp apple cider vinegar, 300g dried and rinsed lentils, 250g passata, and
VEGAN SAUSAGE CASSEROLE WITH LENTILS & KALE
1l vegetable stock. Stir and season.
5. Bring to the boil, turn down the heat and simmer. Cover and stir occasionally. Add in the chopped kale after 20 mins and leave to simmer for another 10 mins until the lentils are tender
6. Add 2 tsp mustard and stir it in
7. Once the lentils are cooked and kale has softened, add in the cooked vegan sausages for 5 mins to warm them up
8. Garnish your delicious vegan sausage casserole with some fresh herbs, thyme leaves or chopped parsley
Tuck in and enjoy!
Our lovely readers have been in touch to share their thoughts. Why not tell us what you think too?
We love making these iced blackberry cookies from the October magazine. They’re our new goto sweet treat recipe; you can bake a batch of these fruity biscuits in barely any time at all. They’re always the perfect comforting snack with a cup of tea. Charlotte & Jake
I always pick up Asda Magazine and go straight to the recipes for new ideas. I like making easy meals that include whole ingredients and a lot of tasty, fresh vegetables. The caramelised leek and chicken tarragon traybake [May issue] was my rst attempt and despite a hiccup (I forgot to add the crème fraîche and had to take it out of the oven again!) it was very tasty. I’ve made it since and used some le over Asda Mixed Vegetable Stir-Fry and some fresh herbs from the patio and baby tomatoes, just for fun. It’ll be a recipe I return to time and time again. Great mag! Debbie Smith
‘Your Buon Appetito section [May issue] with a variety of versatile pasta recipes was perfect for inspiration.’
Aimie Pearson
Got something to share? We’re all ears… If you have any kitchen tips and tricks, simple ways to save, or a recipe you simply can’t keep to yourself, we want to know. Tag @asda on or write to us at asdamagazineeditor@asda.co.uk.
INSTA MAKES... What ’ s cooking?
Post your dishes and tag us @asda SHOUT OUTS!
ONE-POT WONDER
Honey and orange chicken made by @my.sw.profile
FIVE-STAR FRITTATA
‘Tastes amazing. I cooked mine in the air fryer.’ @verity_loves_slimmingworld
A PERFECT PIE
‘Some really good recipes in @asdamagazine.’ @gosh.c
Budget-friendly meal saves that’ll kickstart your year
If you’re turning over a new leaf a er an indulgent Christmas, don’t make healthy eating a slog. Anyone feeling strapped for time (and cash!) will love the nutritious ready-to-go meals and treats from our brand new range – The Health Menu by Asda. This spiced Chicken Jerk Bowl is packed full* of veggies and protein. Just microwave and serve with the punchy Jamaican-style jerk sauce for a winning dinner. Chicken Jerk Bowl by The Health Menu, £3.50/380g
READY IN 20 MINUTES
Give everyday bangers a new lease of life as a fun topping for your next pizza night. Using ready-made naan as a base saves oodles of time.
Serves 4 | Ready in 20 mins Fa factor | EF
• 2 Asda Peppery Cumberland Pork Sausages
• ¼ tsp chilli flakes
• ½ tsp fennel seeds
• 1½ tbsp olive oil
• 75g curly kale, stems removed
• Asda 2 Plain Naans
• 1 garlic clove, crushed
• 25g Grana Padano, finely grated
• ½ lemon, juiced and zested
• 125g ricotta
• mixed green salad, to serve (optional)
1 Preheat the oven to 220ºC/200ºC fan/gas 7. Squeeze each of the sausages from their skins into a hot frying pan with the chilli flakes, fennel seeds and 1 tsp of olive oil. Fry for 3–5 mins until golden, breaking up and mixing everything together with a wooden spoon. Blanch the kale in salted, boiling water for 2 mins, drain and set aside to cool.
2 Lay the naans onto 2 large baking sheets. Combine the garlic, most of the Grana Padano and lemon zest in a mixing bowl, stir through the ricotta and season with salt and pepper. Divide the mixture between the naan bases, spreading it over evenly.
3 Squeeze the excess water from the kale, roughly chop and dot over the ricotta base, add the spicy sausage meat on top. Drizzle with a little olive oil and cook in the hot oven for about 10–12 mins until golden. Sprinkle over the remaining Grana Padano, drizzle a little more olive oil and lemon juice, if you like. Cut each pizza in half and serve with a leafy green salad.
Turkey, courgette and herb meatballs with creamy tagliatelle
Try swapping out beef mince for this cheaper, leaner* alternative, flavoured with fresh herbs and zingy lemon.
Serves 4 | Ready in 35 mins
Fa factor |
• 2 courgettes, coarsely grated
• 250g Asda Lean Turkey Mince
• 3 garlic cloves
• 1 lemon, juiced and zested
• 25g flat leaf parsley, finely chopped
• 25g chives, finely chopped
• 1 egg
• 2 tbsp olive oil
• 300ml chicken stock
• 100g reduced fat crème fraîche
• 300g tagliatelle
• 25g Just Essentials by Asda Hard Cheese
1 Place the courgettes in a bowl and sprinkle over a good pinch of salt, mix well and set aside for a few mins. Place the turkey mince in another bowl, finely grate in ½ the garlic and the lemon zest. Add most of the herbs, crack in the egg and season with black pepper. Squeeze out the water from the courgettes and add them to the mix. Stir until combined then shape into 12 little balls, each about the size of a golf ball.
2 Brown the meatballs in a large, non-stick frying pan on medium-high heat with the olive oil for around 8 mins, carefully turning so they brown on all sides. Once browned, remove the meatballs from the pan, then slice and add the remaining garlic and cook for 1 min. Pour in the chicken stock and simmer for 5 mins, until the liquid is reduced by about half.
3 Stir the crème fraîche through the sauce and add the meatballs back into the pan. Simmer gently with the lid on for a further 5 mins or until the sauce is glossy and the meatballs are tender and cooked through.
4 Meanwhile, cook the tagliatelle according to pack instructions. Sprinkle
more of the herbs and ½ the cheese into the sauce, add the lemon juice and a pinch of salt and black pepper, gently shaking the pan to bring everything together. 5 Drain the tagliatelle, reserving a little of the cooking water, and add the pasta into the sauce. Mix well over the heat, loosening with a splash of the pasta water, until everything is silky and coated. Serve up the tagliatelle, placing the meatballs on top. Finish with the remaining cheese and herbs.
Leftovers tip: Top extra portions with grated cheese and bake in the oven for a cheesy meatball pasta bake.
These creamy turkey meatballs are so versatile – try them in a sandwich for a new take on a meatball sub.
Rustle up this nutty dish with a simple satay-style sauce. It’s even quicker than a takeaway.
Serves 4 | Ready in 15 mins
Fa factor
V VE
• 50g peanut butter
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• ½ lime, juiced
• 5cm ginger, finely grated
• 3 garlic cloves, finely grated
• 2 tbsp vegetable oil
• 1 bunch spring onions, finely sliced
• 160g Asda Extra Special Hand Picked Tenderstem Broccoli, chopped
• 2 x packs Asda Spicy & Rich Rice Noodles
• 200g bean sprouts
• 2 carrots, thinly sliced
• 30g coriander, roughly chopped
1 To make the sauce, mix the peanut butter, soy sauce, maple syrup and lime juice in a small bowl. Add ½ the grated ginger and garlic, whisk in 50ml of justboiled water and set aside.
2 Place a wok on a high heat with vegetable oil, add the whites of the spring onions, reserving the green parts for later, and the remaining garlic and ginger. Cook for 1 min. Toss in the broccoli, mixing everything together for a further 2 mins. Finally, add in your noodles, bean sprouts, carrot and peanut sauce, toss over the heat for another 2–3 mins making sure that everything is piping hot and really well coated in the sauce. Pour in a little splash of boiling water to loosen, if you think it needs it.
3 Stir through most of the coriander then serve. Top with the sliced spring onion greens and the remaining coriander leaves.
Cook’s tip: Try swapping peanut butter for tahini. Pak choi, green beans and baby corn will also work well.
Is it a roastie? Is it pasta? Gnocchi is an Italian dumpling boasting a crispiness that’s hard to resist once roasted.
Serves 4 | Ready in 40 mins Fa factor | V EF |
• ½ red cabbage (around 400g), finely sliced
• 2 red onions, finely sliced
• 3 tbsp olive oil
• 2 garlic cloves, finely sliced
• 200g cherry tomatoes, halved
• 30g Just Essentials by Asda Hard Cheese, finely grated
• 500g Asda Gnocchi Pasta
• 1 tbsp balsamic vinegar (plus extra to serve)
• 125g Asda Light Mozzarella Cheese
• 15g flat leaf parsley, chopped
1 Preheat the oven to 200ºC/180ºC fan/gas 6. Place the cabbage and onions in a large bowl and, using your hands, scrunch together with 2 tbsp of olive oil and a good pinch of salt and pepper. Tip onto the largest baking tray you have and spread out in an even layer, cook in the oven for 10 mins. Meanwhile, put the garlic, tomatoes and the hard cheese in a large bowl with the gnocchi and mix with a tbsp of olive oil, season with salt and pepper.
2 Remove the cabbage from the oven, drizzle over the balsamic vinegar and toss together, then spread it back out in an even layer. Scatter the gnocchi and tomato mixture over the top and return to the oven for 20 mins, until everything is golden and starting to crisp up.
3 Tear over the mozzarella and drizzle over a little more balsamic vinegar, if you like. Sprinkle over the parsley with the remaining finely grated hard cheese.
You won’t miss rice with this low-carb cauli, enhanced with delicate spices. Zingy and warming, have a bowlful of this and add loads of great veg to your day.
Serves 4 | Ready in 25 mins Fa factor GF
|
• 2 onions, finely chopped
• 2 tbsp vegetable oil
• 5cm piece of ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp garam masala
• ½ tsp turmeric
• 1–2 red chillies, finely chopped, plus extra to serve
• 30g coriander, stalks and leaves finely chopped
• 1 cauliflower (around 750g)
• 200g fine green beans, chopped
• 200g Asda Seafood Cocktail, defrosted
• lime, cut into four wedges
freezy
Freeze excess ginger and chillies, then finely grate them straight into your cooking whenever they are needed.
1 Cook the onions in a large frying pan over a medium-low heat with the vegetable oil for 10 mins, until softened. Stir in the ginger, garlic and spices and cook for a further 5 mins. Add the chilli and coriander stalks, reserving the leaves for later.
2 Remove the outer leaves from the cauliflower, finely slice and add to the pan. Blitz the florets in a food processor until very finely chopped. Turn the heat up to medium-high, toss in the beans and fry for 2 mins, adding a splash of water if needed. Next, mix in the seafood and stir-fry in the spiced vegetables for 3 mins until they start to turn pink. Pour in the
cauliflower rice, stirring over the heat for 5 mins until soft and fragrant.
3 Fold most of the coriander leaves through the cauliflower rice. Serve with a lime wedge for squeezing over, sprinkle with more coriander and a little sliced red chilli, if you like.
Leftovers tip: Make fritto misto with leftover seafood mix by combining 25g plain flour and 1 tbsp cornflour in a bowl, loosen with sparkling water to make a batter, add your seafood then deep fry in hot oil and serve with lemon.
UNDER 200 CALORIES
Our food guru answers another reader query: this time, his flu
y bread rolls come to the rescue
I must be the only person who didn’t try to bake their own bread during lockdown, but now I’d like to give it a go. Is there an easy recipe I can start with, Gino? Tell me it’s not as tricky as I think it is… ELEANOR, SWINDON
Your secret weapons…
I’ve been baking bread since I was a little boy, Eleanor. It’s a skill you must master in Italy, as well as making pasta. The process teaches patience and then you have a thing of beauty, all warm from the oven. You’ll love it. These soft bread rolls use extra virgin olive oil to give a great flavour and soft texture. You must use a good quality olive oil to get the best taste. First, make sure you have a clean and tidy space – this is my rule when making any bread. Line a large oven tray with baking paper. Next, put 500g of strong white bread flour in a large bowl. You’ll need a little more later. Add 1 tsp salt to one side of the bowl and a 7g sachet of fast-action dried yeast to the other side. Make a well in the centre of your flour and pour in 170ml whole milk and 80ml of good quality extra virgin olive oil. Take a large metal spoon and start to gently stir, so the flour is mixed in well. As it starts to come together, add 100ml tepid water. With the spoon, fold the mixture for 2 mins and you’ll have a wet dough – this is ok. Fold the dough with your hands, turning the bowl as you fold. Dust the worktop with flour and tip the dough on top, kneading for 10 mins until soft and silky. You won’t need the gym today, that’s for sure. Brush a clean bowl with 1 tbsp extra virgin olive oil and place your dough in there. Cover it with clingfilm and put in a warm place for 90 mins until it’s risen – I leave it until it’s doubled. Dust the worktop with a little flour and tip out the dough to make 8 equal balls. Space each dough ball evenly on the oven tray and cover with a tea towel for an hour. Put the rolls in the middle of the preheated oven at 200°C/180°C
fan/gas
6 for 16–18 mins, before leaving on a wire rack and enjoy warm or cold. See – very, very simple!
Saddle up and get ready for ‘ranch-style eggs’. With full-on flavours, it has spicy heat balanced with creamy tanginess and loads of texture
Huevos rancheros
Make this colourful, Mexican classic brunch dish for dinner. It’s sure to brighten up January teatimes.
Makes 4 Ready in 30 mins Faff factor | V
• 4 Asda 8 Tortillas Wheat & Corn
• 4 tsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 400g Asda Chopped Tomatoes with Chilli & Peppers
• 400g Asda Black Beans in Water
• 4 tbsp orange juice
• 4 tbsp Asda Classic BBQ Sauce
• 2 tsp hot sauce
• 4 eggs
• 1 large ripe avocado, sliced
• 100g reduced fat feta
• 1 green chilli, diced (optional)
• 1 lime, cut into wedges
1 Heat a large non-stick frying pan over a high heat and dry-fry the tortillas one at a time until lightly charred on both sides. Cover to keep warm.
2 Heat 2 tsp olive oil in a pan and fry the diced onion over a medium heat for 5 mins, until softened. Stir in the garlic and cumin and cook for a further min. Season, then add the chopped tomatoes and simmer uncovered for 8–10 mins, until the sauce is thickened.
3 In a separate pan, put in the beans, orange juice, BBQ sauce and ½ the hot sauce. Cook over a medium heat for 6–8 mins, adding an extra splash of water, if needed.
4 Pour the remaining olive oil into a frying pan and cook the eggs for 3–4 mins over a medium heat until the whites are just set and yolks are still runny, or to your liking.
5 Spoon the beans and tomato sauce over the tortillas and top each with an egg. Fan slices of avocado on top and crumble over the feta. Finish off with a scattering of green chilli if using, and some lime wedges.
Cook’s tip: Make it vegan by swapping fried eggs and feta for chestnut mushrooms. Add sliced mushrooms to a hot frying pan with a drizzle of oil. Season with smoked paprika, salt and pepper. Leftovers tip: Feta pieces can be whipped with Greek yogurt to make a delicious salad dressing or dip. Cut up tortillas and toast drizzled in a little oil to make homemade tortilla chips for dips. Serving suggestions: Sweet potato wedges make a great accompaniment to this dish.
We get down to earth with farmer George Read to talk about what it takes to grow a quality crop of leeks, the future of concrete cows and the only way to eat his vegetables…
Farming is in my DNA’, says George Read, Farming Director at Staples Vegetables as we speak to him on his Lincolnshire farm back in the autumn last year. No truer word has been spoken. George is at the helm of this thirdgeneration family-run business and has been planting and digging for the last 30-odd years.
‘I started here when I left university and was lucky enough to have the opportunity to get stuck in, which isn’t always the case with family farms. You’re often waiting until you’re in your 40s for a parent to relinquish the reins, but it was a natural progression for me,’ shares George.
Growing up around agriculture – in particular, fresh produce – is what gave George the real drive to learn every aspect of what it takes to be a first-class producer. ‘My whole childhood was around this way of life. It is quite an exciting and dynamic industry where no two days are the same, so in that way it’s quite different to arable or cereal farming, which is a slower pace. We’re very reliant on the weather and the impact it has on the supply and demand chain, so it’s very fast-paced,’ he adds.
When George first started working at Staple Vegetables, they weren’t growing leeks at all on the farm. This is something that they started
around 10 years ago, and they now produce leek crops for Asda stores each year.
‘The leeks you see in store now were planted in April or May last year. They’re very much a supply-and-demand vegetable, so we harvest the most between January and March, which is when most customers want to eat them – they’re more of a winter veg,’ explains George.
That said, George and the team supply Asda all year round, a process that has been honed over the last few decades, with the farm always looking at ways to reduce labour and become more green. ‘We sow the seeds in seedling trays, which stay in our glasshouse typically for around eight weeks before we take the transplants into the field to be planted. They’re fertilised and irrigated and go through all the husbandry that you would do with any elite crop. Here in Lincolnshire we have grade 1 soil, which is very moisture retentive, very fertile, and very good for growing leeks in the summer conditions when it’s a bit drier. Leeks love moisture, so this is vital for a good crop,’ he says.
Staples Vegetables has been a Read family-run business for more than 60 years with farms in Lincs, Suffolk and the Isle of Wight to maximise the UK climate all year
When it comes to harvesting, George explains that they have adapted the traditional methods of lifting by hand, which can be an extremely labour-intensive process, for something a little kinder on the hands and the backs. ‘Our harvest season is between July and the end of April, and instead of having a team of people who pick the leeks out from the ground, discard the outer leaves and wash off any excess dirt, we now mechanically lift them. We recognised that lifting leeks in the height of winter when it’s in the minuses isn’t the most desirable of jobs!’
Once the leeks are picked, they’re transported to the factory and refrigerated in a cold store at around two degrees. ‘The process is all very weather-dependent so in the summer, for instance, when it’s around 20-degrees it’s important that we cool the leeks down straight away to improve their shelf life.’
When they’ve been cooled, they’re passed through a washing line to remove soil and cut down using a specialised method: ‘Trimming used to be done manually using a blade, but we now use a water-jet cutting machine, which cuts the leeks using water pressure and it’s a really effective and hygienic way to trim them.’
While the machinery is a stroke of genius, there are operation teams and a Leek Harvest Manager involved at every part of the process to ensure the leeks are the best quality and ready to continue their journey to store. They go through a final wash, are weighed and subject to quality control, or as George calls it – ‘a positive release check’, before being packed to be transported to your local Asda. With fresh produce being supplied all year round, these checks continue daily as the team take shelf life samples from their crop to ensure what’s in store is top quality and is staying fresh for as long as possible.
While quality is at the forefront for George and his team, so is creating a green farm with a big focus on ways to be more energy efficient. ‘We have two anaerobic digesters on our land, which is quite unusual for farms. I describe them as kind of big concrete cows! Essentially, they are
‘My whole childhood was around this way of life. It is quite an exciting and dynamic industry...’
Classed as an elite crop, Asda leeks grow in grade 1 soil
big tanks, and in the same way you feed a cow everyday, we feed the tanks with waste from the farm, including the ends of the leeks that we trim and other veg.’ This waste is broken down to produce methane and burned to generate energy that helps to power the farm, as well as delivering heat for buildings and offices.
For someone who has dedicated his career to veg (growing everything from spring greens and sprouts to caulis and kale), it’s the balancing act of Mother Nature and what we want on our plates that George loves: ‘I like it when everything just works out right. I’m heavily involved in the production side of things, so meeting the demand for all of our produce as well as working with the challenges of the weather is a puzzle. When we’re able to get that to join up, that’s my favourite aspect of the job,’ he beams.
Make the most of seasonal veg with this fresh take on an Indian classic.
Makes 12–14 | Ready in 25 mins
Fa factor
• 2 Asda Mild & Sweet Trimmed Leeks, washed and sliced into 1cm rounds
• 2 garlic cloves, grated
• 4cm piece ginger, grated
• 2 tsp garam masala
• 2 green chillies, finely chopped
• 15g coriander, roughly chopped
• 250g gram flour
• 1 tsp turmeric
• ½ tsp cayenne pepper
• 1 lemon, zested and juiced
• 3 tbsp Asda Mango Chutney
• 1l vegetable oil for deep frying
• 1 lime, cut into wedges
1 Put the leeks, garlic, ½ the ginger, ½ the garam masala, ½ the chopped green chilli peppers and ⅓ of the coriander in a bowl and season.
2 Mix together the gram flour, turmeric, cayenne, lemon zest and 225ml water to create a thick batter. Stir in the leeks and spices mixture until coated.
3 Make the chutney by putting the remaining garam masala, ginger, green chilli pepper and coriander in a processor along with mango chutney and lemon juice. Blitz until smooth.
4 When ready to cook, heat the oil in a large, heavy-based saucepan to 160°C or until a small piece of batter sizzles when it touches the oil. Working in small batches, carefully add heaped dessertspoonfuls of the mixture to the oil and cook for 4–5 mins until golden and crispy. Drain on a piece of kitchen roll. Season with salt and the remaining fresh coriander if you like. Serve straight away with the chutney.
It’s not just for breakfast. Thick and creamy, a dollop of Greek yogurt enhances the flavour of both sweet and savoury dishes
Summon classic Persian flavours with zingy lemon and dill for freshness in this side dish. Grab a flatbread and dig in.
Serves 6 as a side, or starter
Ready in 35 mins
Fa factor |
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 300g baby spinach
• 400g chickpeas, drained
• 1 shallot, finely sliced
• 1 tsp mild or medium curry powder (depending on preference)
• 15g salted butter, cubed
• 500g Asda Greek Style Full Fat Yogurt
• 1 lemon, juiced and zested
• 1 tbsp fresh dill, roughly chopped
• ¼ tsp chilli flakes, optional To serve
• flatbreads, optional
1 Preheat the oven to 180°C/160°C
fan/gas 4. Heat 1 tbsp of olive oil in a large frying pan over a low heat, add the garlic and fry until fragrant but not coloured, about 30 secs. Toss in the spinach and stir-fry for 3–4 mins until wilted and any excess moisture has evaporated. Transfer to a plate and set aside to cool.
2 Pat the chickpeas dry with kitchen
paper and put in a bowl with the remaining 2 tbsp olive oil, the sliced shallot and curry powder and toss together until well combined. Tip onto a baking tray and arrange in a single layer. Bake for 20 mins, stirring halfway through, until the chickpeas are crispy and the shallots are golden. Remove from the oven and turn off the heat. Dot the butter over the top of the chickpeas and return to the oven to keep warm and allow the butter to melt while you prepare the yogurt.
3 Roughly chop the cooled spinach and put in a mixing bowl along with the yogurt and lemon juice, stirring it well. Tip the mixture into a shallow bowl or plate and spread out evenly with the back of a spoon. Top with the chickpea, shallot and spiced butter mixture. Scatter over the lemon zest, dill and chilli flakes, if using, and serve immediately with some toasted flatbreads on the side for scooping.
Serve up this satisfying dish with soft, pillowy dough toppers.
Serves 4 | Ready in 1 hr 15 mins
Fa factor | EF
• 2 tbsp vegetable oil
• 1.1kg Asda Succulent Chicken Thighs, skin removed (6–8 thighs)
• 2 smoked streaky bacon rashers, roughly chopped
• 1 large leek, roughly chopped
• 1 stick celery, roughly diced
• 1 carrot, peeled and diced
• 2 garlic cloves, finely chopped
• 2 tbsp plain flour
• 750ml chicken stock, made with 1 low salt stock cube
• 2 tbsp dried tarragon
• 1 tbsp Dijon mustard
• 1 lemon, zested
• 1 bay leaf
For the dumplings
• 100g Asda Greek Style Full Fat Yogurt
• 175g self-raising flour
• 3 tbsp finely chopped chives, plus extra to garnish
To serve (optional)
• mashed potato
• steamed greens
1 Preheat the oven to 180°C/160°C fan/gas 4. Heat 1 tbsp oil in a large ovenproof dish over a medium-high heat. Fry the chicken in batches for 5 mins on each side until golden. Transfer to a plate – they don’t need to be cooked through.
2 Add the remaining 1 tbsp oil to the pan along with the bacon, leeks, celery, carrot and garlic and fry for 5 mins or until soft and starting to colour. Stir in the plain flour and cook for a min more. Slowly stir in the chicken stock, dried tarragon, Dijon mustard, lemon zest and bay leaf. Return the chicken to the pan along with any resting juices. Cover with a lid and cook in the oven for 30 mins.
3 To make the fluffy dumplings, take a large bowl and mix the yogurt, flour, and chives until a dough forms. Shape into 8 evenly-sized balls.
4 After the stew has cooked for 30 mins, poke the dumplings into the liquid, then replace the lid and
BUDGE T ONLYSAVVY 22p A SERVE
return to the oven for 25 mins or until the dumplings have risen and are fluffy. Scatter a few extra chives over the top and serve immediately with creamy mashed potato and steamed greens, if you like.
Your baking secret weapon? Swap butter with yogurt to get a melting, fudgy texture. Serve warm and get ready to grab one before they all go…
Serves 16 | Ready in 45mins
Fa factor | V
• 1 tsp vegetable oil, for greasing
• 100g Just Essentials by Asda Dark Chocolate Sharing Bar, broken into chunks
• 150g Asda Greek Style Full Fat Yogurt, at room temperature
• 375g soft light brown sugar
• 4 eggs
• 1 tsp vanilla extract
• 75g cocoa powder
• 100g self-raising flour
• 100g Just Essentials by Asda Milk Chocolate Sharing Bar, roughly chopped into small pieces
• 100g Asda White Chocolate Bar, roughly chopped into small pieces
1 Preheat the oven to 180°C/160°C fan/gas 4. Grease a 23x23cm square baking tin with a depth of around 4cm with the oil and line with baking paper.
2 Fill a medium saucepan with 5cm of water and bring to a gentle simmer. Place a snug-fitting heatproof bowl on top of the pan ensuring it does not touch the water, then reduce the heat to its lowest setting and add the dark chocolate to the bowl. Stir it occasionally for 3–4 mins or until the chocolate has completely melted.
Alternatively, put the chocolate in a microwave-safe bowl and heat for 30 secs at a time on medium, stirring and continuing to heat at intervals until the chocolate is completely melted. Cool slightly.
3 In a large bowl, mix together the yogurt and melted chocolate. Add the sugar, eggs, vanilla extract, cocoa powder and flour and mix together with an electric whisk until well combined. Stir in ½ the milk chocolate and white chocolate pieces. Tip the mixture into the prepared tin and spread out with the back of the spoon.
4 Scatter the remaining milk and white chocolate pieces over the top of the brownie mixture and bake for 25–30 mins until the edges are slightly risen and cracked but the centre still slightly soft (bake for a few mins longer if you prefer a firmer brownie). Allow the cooked brownie to cool a little in the tin. Remove and cut into 16 equal-sized pieces. Best enjoyed warm or at room temperature.
STICK OR TWIT? S
Britain’s most comforting pie gets a fiery Mexican-style upgrade in this brilliant bake using our Hearty Fish Pie Mix. Dive in!
The classic one
Ahoy there! Mix soft, flaky fish with a creamy sauce and bake this velvety mash to crisp, golden peaks.
catch!
In 2013, a London chef cooked up the Swish Pie. With a 24ct gold crumb and fish poached in Dom Perignon, it cost more than £315.*
The spicy one
Turn up the heat with chillies and fresh herbs and swap potato for tortillas with this Latin American-style version.
Classic fish pie
Make a splash with a crowd pleaser guaranteed to satisfy the hungriest in the house.
Serves 6 | Ready in 1 hr 10 mins
Fa factor | EF
For the topping
• 1.5kg Maris Piper potatoes, peeled and cut into 3cm chunks
• 20g unsalted butter, diced
• 75ml semi-skimmed milk
• a pinch of ground nutmeg
For the filling
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and finely chopped
• 30g plain flour
• 500ml semi-skimmed milk
• 180g baby spinach, washed
• 1 tsp English mustard
• 25g fresh flat leaf parsley, leaves finely chopped
• 50g mature cheddar cheese, grated
• 1 lemon, juiced, plus extra wedges to serve (optional)
• 340g Asda Hearty Fish Pie Mix
To serve
• cooked peas (optional)
1 Add the potatoes to a large pan, cover with water and bring to the boil, then reduce the heat and simmer for 12–15 mins until cooked through. Drain and leave to steam for 5 mins in the colander. Return to the pan and mash with the butter and milk until smooth. Stir in the nutmeg, season and put to one side.
2 Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large frying pan over a mediumlow heat. Fry the chopped onion and carrots for 12 mins, stirring occasionally until softened. Add the flour and cook for 2 mins until toasted. Slowly pour in the milk, constantly stirring for 5 mins to thicken. Add the spinach and stir until wilted. Remove from the heat then mix in the mustard, parsley and cheddar,
reserving a handful for the top. Squeeze in the lemon juice and season to taste.
3 Stir the fish pie mix through the sauce and transfer to a 20x25cm baking dish.
4 Top with the mashed potato and use the back of a fork to create ridges across the surface. Scatter over the remaining cheese. Sit the dish on a large baking tray and cook for 35–40 mins, until golden, crispy on top and bubbling at the edges. Serve with cooked peas and lemon wedges.
Cook’s tip: Enhance the richness of the fish pie by adding a few halved boiled eggs to the filling.
BUDGE T SAV Y ONLY 81p A SERVE
Neatly portioned tortilla wraps hold chilli flavourbombs and smoky peppers drenched in a tomato sauce.
Serves 6 | Ready in 1 hr 10 mins
Fa factor | EF G
• 2 green peppers
• 1 bunch spring onions, trimmed
• 1 tbsp olive oil, plus extra for greasing
• 2 garlic cloves, finely sliced
• 15g fresh coriander, stalks finely sliced, leaves picked
• 2 red chillies, finely sliced
• 500g tomato passata
• 2 limes, 1 juiced, 1 cut into wedges
• 340g Asda Hearty Fish Pie Mix, cut into 3cm chunks
• Asda 8 Tortillas Wheat & Corn
• 150ml Asda Fresh Reduced Fat Soured Cream
• 30g mature cheddar, grated
• 30g feta cheese, crumbled
• 75g cherry tomatoes, quartered To serve
• green salad (optional)
1 Preheat the oven to 200°C/180°C fan/ gas 6. Put a griddle pan over a high heat. When smoking hot, char the peppers and whole spring onions until blackened and soft. Remove from the heat. Place in a bowl then cover with clingfilm and put to one side.
2 Heat the olive oil in a frying pan set over a medium heat. Add the garlic, coriander stalks and 1 sliced red chilli and fry for 3–4 mins, stirring constantly, until lightly golden. Pour in the passata and bring to a simmer. Reduce the heat to low and cook gently for 10–12 mins, until the sauce has thickened.
3 Deseed and remove the blackened skin from the peppers. Slice them into strips and transfer to a bowl. Cut the spring onions in half across the middle and add to the peppers. Squeeze in juice from 1 lime and add in the fish pie mix, season lightly and gently stir to combine.
4 Lightly grease a 20x25cm baking dish. Divide the filling equally between the tortillas and roll them up tightly. Line them up in the baking dish, making sure that the seal is at the bottom. Pour over the tomato sauce, spreading it over the top of the rolled-up tortillas.
5 Combine the soured cream, cheddar and feta, reserving a small handful of each cheese. Dot the cream and cheese mix over the tortillas then sprinkle over the remaining cheese. Bake for 20–22 mins, until bubbling and golden brown.
6 Scatter over the remaining sliced red chilli, cherry tomatoes and coriander leaves. Serve with extra lime wedges and a green salad, if you like.
Cook’s tip: Swap the green peppers for orange or red to give the tortillas a different pop of colour.
Travel the world from the comfort of your own kitchen with these heartwarming wonder dishes. They’re big on flavour and easy to make
RECIPES ESTHER CLARK PHOTOGRAPHS MARTIN POOLE
Whizz up an easy curry paste from scratch and get stuck into this rich and creamy noodle soup.
Serves 4 | Ready in 35 mins
Faff factor | of your 5-a-day X
• 650g Asda Chicken
Thighs Skinless & Boneless, halved
• 400g tin reduced fat coconut milk
• 750ml chicken stock, made with 1 stock cube
• 4 large eggs (optional)
• 200g flat rice noodles
• 2 limes, juiced
For the paste
• 2 red chillies
• 2 tsp tomato purée
• 1 Asda Extra Special Echalion Shallot
• 1 thumb-sized piece of ginger
• 2 large garlic cloves
• 1 tbsp medium curry powder
• 2 tsp turmeric
• 5 dried lime leaves
To serve
• ½ cucumber, deseeded and cut into matchsticks
• lime wedges
• ½ bunch coriander, roughly chopped
• 1 red chilli, thinly sliced
1 Add all the ingredients for the paste into a food processor and blend for 3–4 mins or until smooth.
2 Heat a heavy-based pan over a medium heat. Spoon in the paste and fry for 6–7 mins, stirring regularly. Add the chicken and coat it in the paste then pour in the coconut milk and chicken stock. Bring to a simmer, cover with a lid and cook gently for 20 mins.
3 Meanwhile, if you are including the eggs, boil them in simmering water for 7 mins then plunge into a bowl of water to cool down. Once cool enough to handle, peel off the shell. Put the noodles in a bowl, cover with just boiled water and leave them to sit for 5 mins.
4 Drain and divide the noodles between 4 bowls. Squeeze the lime into the broth and ladle the laksa into the bowls. To finish off, top with the egg, halved (if using), as well as cucumber, lime wedges, coriander and sliced chilli, if liked.
Cook’s tip: Try using prawns instead of chicken. Leftovers tip: Store any remaining broth in the fridge then reheat and add fresh noodles.
Like a hug in a bowl, this British one-pot classic is full of hearty veg – and it saves on washing up.
Serves 4 | Ready in 2 hrs 5 mins Faff factor | G |
• 1 tbsp vegetable oil, plus extra for brushing
• 350g Asda Diced Lamb
• 1 onion, finely chopped
• 3 carrots, sliced
• 1 tsp dried thyme or rosemary
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 600ml lamb or beef stock, made up with 1 stock cube
• 1 tbsp Worcestershire sauce
• 800g white potatoes, peeled and thinly sliced into 3mm discs
• green veg of your choice, to serve
1 Heat the oven to 160°C/140°C fan/ gas
3. Heat the oil in a non-stick 24cm dish over a high heat. Season the lamb with salt and fry in 2 batches for 10 mins each until golden brown. Remove the meat with a slotted spoon and set aside.
2 Add the onion to the pan and fry over a medium heat for 10 mins. Stir in the sliced carrots, dried herbs, flour and tomato purée and cook for 3 mins. Return the lamb to the pan and stir everything until the meat is well coated. Add the stock in 3 batches, stirring between each, then add the
Worcestershire sauce. Season with salt and black pepper. Bring to a simmer, then take off the heat.
3 Lay ⅓ of the potatoes on the meat to create an even layer, then place the rest in an overlapping formation on top, starting from the edge. Brush with a little oil. Cover with a lid and cook for 1 hour 15 mins. Remove the lid, brush with a little more oil and put the pot under a high-heated grill for 8–10 mins or until golden brown. Serve with green veg of your choice, such as spinach, kale, broccoli or peas.
Cook’s tip: Carefully cut your potatoes with a mandoline for a super-thin finish. Leftovers tip: Reheat portions of leftovers the following day in a sealed container on a high microwave heat for 3–4 mins or until piping hot.
Make it budget
Swap the lamb for extra veg like mushrooms, peas and swede.
Vietnamese pho
It’s the whole spices in the broth that make this dish so fragrant and alive.
Serves 4 | Ready in 50 mins | Faff factor | EF |
• 2 tbsp vegetable oil
• 400g Asda Tender Beef Thin Cut Steak, cut into 2cm strips
• 4 Asda Extra
Special Echalion
Shallots, thinly sliced
• 1 thumb-sized piece of ginger, peeled and cut into matchsticks
• 2 star anise
• 2 cinnamon sticks
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1.5 litres beef stock, made with 3 low salt stock cubes
• 2 green chillies,
1 whole and 1 thinly sliced
• 200g thin rice noodles
• 200g pak choi, halved To serve
• 6 spring onions, of your 5-a-day X
• ½ bunch coriander
• 1 lime, cut into slices
1 Heat the oil over a high heat in a heavy-based pan. Add the steak and fry over a high heat for 2–3 mins, then remove with a slotted spoon and set aside.
2 Add the shallots and ginger and fry over a medium heat for 10 mins. Add the whole spices and cook for 3 mins. Pour in the stock and add the whole green chilli. Bring the mixture to a simmer and cook covered for 30 mins.
3 Add the noodles, pak choi and steak to the broth and cook for a further 3 mins.
4 Remove the whole spices from the broth, if you like. Divide the noodles between 4 bowls and ladle over the broth. Top with the sliced chilli, spring onions, coriander and lime slices.
No waste
Head to page 33 for more impressive recipe ideas to use up the rest of your yogurt.
A popular soup around Ramadan, this veggie version is packed with protein*.
Serves 4 | Ready in 45 mins | Faff factor | V G |
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder, plus a pinch to serve (optional)
• 1 tsp ground ginger
• 2 x 400g tin chopped tomatoes
• 200ml veg stock, made up with ½ stock cube
• 400g Asda Green Lentils in Water, undrained
• 50g basmati rice
• 400g tin Just Essentials by Asda Chickpeas, drained To serve (optional)
• Asda Greek Style Full Fat Yogurt
• chopped fresh parsley
1 Heat the oil in a heavy-based pan or casserole dish. Add the onion and fry over a low-medium heat for 10–12 mins or until golden and softened.
2 Add the garlic, cumin, coriander, chilli powder and ginger and cook for 2 mins. Stir through the tomatoes, stock, lentils, rice and chickpeas and bring to
a simmer. Cover with a lid and cook for 20–25 mins, stirring regularly or until the rice is cooked through.
3 Serve in 4 bowls and finish topped with a swirl of yogurt, parsley and an extra pinch of chilli, if you like.
Shine a sunbeam on afters with luscious fruits that put the zing into pudding. These sweet ’n’ sharp showstoppers will add joy to any dinner
Move over pineapple! This sweet treat is topped with sunny orange slices to give a citrussy kick and put a refreshing twist on a nostalgic favourite.
Serves 12 | Ready in 1 hr 30 mins, plus cooling Fa factor | V G
• 225g Asda Best for Baking Cakes & Sponges Spread, plus extra to grease
• 3 Asda Sweet & Juicy Medium Oranges, washed in hot water and dried
• 225g caster sugar
• 4 eggs, lightly beaten
• 175g plain flour
• 50g polenta
• 2 tsp baking powder
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 2 tbsp semi-skimmed milk
• 3 tbsp marmalade
1 Preheat the oven to 180ºC/160°C fan/gas 4. Grease a 23cm solidbottomed round cake tin with baking spread and line the base with a disc of baking paper.
2 Thinly slice 2 of the oranges into discs, around 3mm thick. Take the third orange and finely grate the zest, squeeze the juice and set aside.
3 Tip 100g of the caster sugar and 2 tbsp water into a small saucepan and set the pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook without stirring until the sugar has become a deep amber-coloured caramel. Add 50g baking spread and swirl the pan to incorporate evenly. Immediately pour the caramel into the cake tin to evenly cover the base. Leave to cool for 2–3 mins and arrange the orange slices on top of the caramel.
4 Using a free-standing mixer,
hand-held blender or wooden spoon, cream the remaining 175g baking spread and 125g caster sugar until light and fluffy. Gradually stir in the beaten eggs, mixing well between each addition and scraping down the sides of the bowl with a spatula from time to time. Sieve the flour, polenta, baking powder, spices and a pinch of salt into the bowl. Add the milk, reserved orange zest and juice and mix again until smooth and thoroughly combined.
5 Carefully spoon the cake mixture over the orange slices and spread level using the back of a spoon. Bake on the middle shelf for about 50 mins to 1 hr or until a skewer inserted into the middle of the cake comes out clean. After 45 mins, if the cake is browning too quickly, loosely cover with baking paper and continue to cook until the cake is ready. Allow the cake to cool in the tin for 5 mins before turning out onto a serving dish.
6 Warm the marmalade, until runny, either in the microwave or in a small pan over a low heat, then brush over the top of the cake. Leave to cool to room temperature before serving.
Cook’s tip: Make the most of using your oven by baking two cakes and freezing one, in slices, for the future.
Get ready for some kitchen magic – no wands required. The sponge layer rises up through the sauce while a thicker, tangy sauce forms underneath.
Serves 6–8 | Ready in 45 mins, plus resting Fa factor | V
For the pudding
• 125g unsalted butter, plus extra to grease
• 225g caster sugar
• 4 eggs, lightly beaten
• 2 unwaxed lemons, juiced and finely zested
• 2 clementines, juiced and finely zested
• 150ml whole milk
• 275g Asda Self Raising Flour
For the sauce
• 125g caster sugar
• 2 lemons, juiced
• 2 clementines, juiced
To serve (optional)
• icing sugar
• 1 clementine, zested
• double cream or ice cream
1 Preheat the oven to 190°C/170° fan/ gas 5. Grease a 20x30cm ovenproof baking dish with a little butter.
2 To make the pudding, melt the butter and pour into a large mixing bowl. Tip in the caster sugar and whisk for 1 min. Gradually beat in the eggs, mixing well in between each addition. Add the zest and juice of the lemons and clementines, along with the milk, and whisk again to combine. Sift the flour into the bowl and whisk until smooth.
3 Pour the mixture into the ovenproof dish and make it level with the back of a spoon.
4 Combine all of the sauce ingredients in a jug with 300ml boiling water and stir to dissolve the sugar. Slowly ladle the sauce over the pudding and place in the oven, on the middle shelf. Cook for about 35 mins until the sponge is golden and the sauce bubbling. Leave to rest for 2 mins.
5 Serve with a dusting of icing sugar and clementine zest, if you like. Dish up with double cream or a scoop of ice cream.
Fruity, creamy curd baked on top of a crisp slab of shortbread and sprinkled with desiccated ‘snow’.
Serves 16 | Ready in 55 mins, plus chilling Fa factor | V
For the shortbread base
• 100g unsalted butter, melted, plus extra to grease
• 150g plain flour
• 50g Asda Icing Sugar
• ¼ pink grapefruit, finely zested
• 50g desiccated coconut For the topping
• 2 pink grapefruit, juiced and finely zested
• 300g caster sugar
• 2 tbsp plain flour
• 5 eggs
• ½ lemon, juiced
• red food colouring (optional)
• 50g desiccated coconut
1 Preheat the oven to 170°C/150°C fan/ gas 3. Grease a 20cm square tin with butter and line the base and sides with baking paper.
2 To make the shortbread base, sieve the flour, icing sugar and a pinch of salt into a bowl. Add the grapefruit zest and coconut and stir to combine. Pour in the melted butter and mix again until the dough starts to clump together. Tip into the lined tin and use your hands to press the mixture evenly and firmly over the base. Bake on the middle shelf of the oven for about 25 mins until golden and firm.
3 For the topping, put the grapefruit zest into a large mixing bowl. Add the caster sugar and beat to combine. Then mix in the flour and stir again. Tip in the eggs and whisk until smooth. Pour in the grapefruit juice (approx. 250ml) and lemon juice, slowly add to the egg mixture, whisking until smooth. Add a few drops of red food colouring, if using, and set aside for 5 mins to allow any bubbles to burst.
4 Carefully pour the citrus mixture over the hot shortbread. Return the tin to the oven and bake for a further 25 mins until the topping has set.
5 Remove from the oven and allow to cool to room temperature, then cover and chill for at least 2 hrs to firm up. Scatter with desiccated coconut and cut into 16 squares or bars to serve.
Cook’s tip: Be sure to layer the topping on the shortbread while it is still hot. Go easy on the red food colouring, add a drop at a time for your preferred look.
lime and honey pineapple
A little ray of happiness in a bowl. Sweet and sharp with a kick of rum – heaven!
Serves 6 | Ready in 1 hr, including 30 mins marinating Fa factor
• 1 large ripe pineapple
• 4 tbsp runny honey
• 2 limes, juiced and zested
• 3 tbsp dark rum
• 1 tsp vanilla paste
• ½ tsp dried chilli flakes
• 1 small cinnamon stick
• 15g unsalted butter
• 300ml Asda 50% Less Fat Crème Fraîche or coconut ice cream, to serve
1 Slice off the leafy top and bottom stalk end of the pineapple. Stand the pineapple on its flat bottom and use a long sharp knife to cut off the skin in strips from the pineapple, working from top to bottom and using a sawing action. Use your knife to gently remove any of the ‘eyes’ from the pineapple.
2 Cut the pineapple into 6 thick slices, around 2cm, then use a cookie cutter to stamp out the tough central core from each. Arrange the fruit in a shallow dish in a single layer.
3 In a bowl, mix the honey, lime juice, rum and vanilla paste until combined. Pour ½ the mixture over the pineapple, setting aside the rest for later. Add a pinch of chilli flakes and the cinnamon stick to the pineapple and mix to thoroughly coat. Cover and set aside for 20–30 mins so the flavours mingle and the pineapple soaks in the juices.
4 Melt the butter in a large frying pan over a low-medium heat. Add the pineapple slices and cook for about 10 mins, turning often until softened and caramelised. You may need to do this in batches.
To test your pineapple, simply smell the base and if you can detect that sweet, fragrant aroma it’s good to go.
5 Transfer the pineapple to a serving dish, add the remaining lime and honey mixture to the pan and bring to the boil.
6 To serve, halve the pineapple slices, if preferred, and pour the honey mixture over the top. Scatter with freshly grated lime zest and serve with a spoonful of crème fraîche or a scoop of ice cream.
Take advantage of the services at your local Asda and book an eye test and FREE health check to keep track of your body and on top of self-care
EYE TESTS: When it comes to your eyesight, don’t settle for anything less than perfect. Eye tests are not only for those who need glasses; they can also help to uncover conditions like diabetes or glaucoma. The NHS recommends making an appointment every 2 years and at Asda Opticians, you’re in safe hands. Available at selected stores nationwide, we care about your vision and eye health.
Did you know…?
Around 2 million people are living with sight loss in the UK.* This can be caused by conditions that include: long or short-sightedness, cataracts, diabetic retinopathy, glaucoma and age-related macular degeneration.
FREE HEALTH CHECKS: Even if you’re feeling t as a ddle, regular check-ups are vital for detecting underlying medical conditions early. So why not go online and make an appointment as part of your weekly food shop? At Asda Pharmacy, you can book a free consultation to measure your blood pressure, waist circumference, BMI and weight –visit a participating store for advice.
Did you know…?
More than 1 in 4 adults in the UK have high blood pressure but many will not realise, with rarely noticeable symptoms.** Signs include headaches, blurred vision, nosebleeds, shortness of breath, chest pain and dizziness.
247 Asda Pharmacies and 157 Asda Opticians stores across the UK and NI.
Pharmacies and opticians open seven days a week.
Next-day appointments available to book.†
FREE health checks; FREE eye tests for NHS patients or £24.º
Book with Asda Pharmacy online and call up your local Asda Opticians today. Scan the QR code to locate your nearest services
and
If you’re resolving to eat a little more healthily this new year, worry not – there’s plenty out there beyond soups and salads. Fish isn’t just for Fridays; it’s a savvy swap to add a quality protein to your plate.
A balanced diet includes one portion of oily fish per week, and mackerel hits the spot when it comes to flavour, nutrition and value. It’s a great source of vitamin D that helps maintain normal muscle function* and omega-3, eating just 3g† a day has been linked to normal function of the heart.**
Our smoked skin-on Scottish mackerel fillets are ready to eat and enhanced with a peppercorn coating. Make mackerel your new lunchtime favourite with this Scandinavianinspired open sandwich recipe. Carbs take a back seat using toasted sourdough topped with horseradish cream, tangy beetroot and chunks of flaky mackerel, finished with watercress and a little lemon zest. Grab a knife and fork then tuck in!
Serves 4 | Ready in 10 mins
• 150g Asda Fat Free Quark
• 4 tsp horseradish sauce
• 4 slices Asda Extra Special Wholemeal & Rye Sourdough, halved
• 6 baby beetroots in vinegar, sliced
• 10 small radishes, sliced
• Asda Peppery Kiln Roasted Mackerel Fillets
• 1 pack Asda Watercress
• 2 lemons, 1 zested and 1 cut into wedges, to serve (optional)
1 In a bowl, mix together the quark and horseradish and set aside. Toast the sourdough and allow to cool a little before evenly spreading with the horseradish cream.
Asda Peppery Kiln
Roasted Mackerel Fillets (£12.50/kg)
Delicious served hot or cold, these mackerel fillets are delicately smoked and feel like a healthy treat for any meal.
2 Top with beetroot, radish and watercress then flake over the mackerel. Finish with lemon zest and serve 2 half slices per person with extra watercress salad and lemon wedges, if you like.
What good intentions are you setting for 2024? Our readers share their goals for the year, plus recipe ideas that’ll help them succeed
WORDS CLARE KNIVETT FOOD PHOTOGRAPHS MIKE ENGLISH
'Reduce energy usage '
Emily says: ‘Our New Year’s resolution is to try to save energy, so this slow cooker meal ticks that box in lots of ways. It’s a recipe that makes enough for two dinners and could help to reduce electric energy * . Cooking pasta in a slow cooker is a game changer. When it comes to dinner, Mark and I love Italian food and, in winter, having something warm and hearty to come home to – especially a dish that reminds us of holidays or special meals out – is just what we want. This is delicious. I love how the beef just melts into the sauce a er several hours of cooking, coating the pasta in that indulgent way. Pass the red wine!’
Low and slow is the way to go –it gives the most tender steak and rich, hearty sauce. Buon appetito!
Serves 2 plus leftovers
Ready in approx. 7 hrs
Fa factor | | |
• 1½ tbsp rapeseed oil
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 sticks celery, sliced
• 2 garlic cloves, crushed
• 400g pack Just Essentials by Asda Beef Braising Steak
• 250ml beef stock, made with ½ stock cube
• 100ml red wine or extra water
• 1 tbsp Worcestershire sauce
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 10g fresh thyme
• 4 lasagne sheets
1 Heat 1 tbsp of the oil in a large non-stick pan and cook the onion over a low heat for 5 mins until softened. Add the chopped carrots and sliced celery and cook for a further 3 mins. Reduce the heat to low, add the garlic and cook for 1 min, stirring. Transfer to a medium sized slow cooker.
2 Heat the remaining oil in the frying pan and cook the beef over a high heat
for 4–5 mins until browned all over, stirring occasionally. Add the meat to the slow cooker with the onion mixture. Pour over the stock, wine, Worcestershire sauce, chopped tomatoes, tomato purée and add half the thyme sprigs. Season and stir to mix well. Cook on low for 6–8 hrs, or on high for 3–4 hrs, stirring every 2 hrs. 3 Use 2 forks to pull apart the tender beef chunks into smaller flakes. Add the whole lasagne sheets, cover and cook for a further 20 mins on high, stirring from time to time to stop the pasta from sticking together. Carefully remove the lasagne sheets from the slow cooker and use a pizza cutter or knife to cut into strips. Return to the slow cooker and cook for a further 10–15 mins until soft to the bite. Spoon pasta and half the ragu onto 2 plates and finish with some cracked black pepper and the leaves of the remaining thyme springs.
Leftovers tip: Freeze the ragu for 3–6 months, then defrost overnight in the fridge before reheating the next day.
*bbc.co.uk/food/articles/energy_saving_tips and which.co.uk/news/article/ oven-air-fryer-slow-cooker-or-hob-comparing-the-cheapest-ways-to-cook-a0kmu7Z7tBhJ
'Host at home m e '
Ayeisha says: ‘This year, I’ve made a resolution to plan some mates dates at home. One of my favourite things to do in winter is to head out to the cinema to catch the latest movie with friends at the weekend, but January is always a bit of a hard month when it comes to budgeting and being able to do those nice things. A lm night at mine means I won’t miss out on the activities I love and I can beat those winter blues. Win win!
You’ve got to try this recipe for Greek loaded fries. Great for sharing, they taste amazing cooked in the air fryer and a heap of these makes the perfect platter for a movie night in with the girls. Chunks of crispy halloumi on top of herby chips plus the garlic sauce – I’m all in. I just love halloumi, can’t get enough of it. I’m vegetarian but, if you’re a meateater, you could de nitely add some already-cooked chicken to this dish, if you wanted, or other veggies instead too. I like to make my chips from scratch but a stack of oven chips will work just as well.’
Serve these at your next big night in – they’re a great crowd pleaser.
Serves 4 | Ready in 35 mins Fa factor | V GF
• 4 large Maris Piper potatoes, cut into 1 cm thick chips
• 2 tsp dried oregano
• 2 tbsp olive oil
• 175g Asda 30% Less Fat Cypriot Grilling Cheese
• 1 small red onion, chopped
• 14 pitted black olives, sliced
For the garlic sauce
• 2 tbsp Asda Roast Garlic Mayonnaise
• 5 tbsp Asda Greek Style Fat Free Yogurt
• 7g fresh parsley, finely chopped
1 Rinse the chips under cold water and pat dry with kitchen roll. Preheat the air fryer to 180°C.
2 Put the chips in a bowl and sprinkle over ½ the oregano and the olive oil. Season and mix well until the chips are evenly coated.
3 Carefully transfer the chips to the air fryer, reserving any extra oil and oregano in the bowl, and cook for 25–27 mins, until golden and cooked through, shaking from time to time.
4 As the chips cook, mix together the garlic mayonnaise, yogurt and a good pinch of the chopped parsley, adding 1–2 tbsp water to make a sauce loose enough to drizzle. Set aside.
5 Toss the grilling cheese in the reserved oil from the fries and add to the air fryer on top of the chips for a further 5–8 mins until golden.
6 Transfer the chips to a large serving plate. Scatter over the red onion and olives. Sprinkle over the remaining oregano and drizzle with the garlic sauce before serving.
'Eat less meat '
Amy says: ‘We consider ourselves to be exitarian, but this January, we’ve given ourselves the new year’s challenge to eat less meat. It’s tricky trying to get everyone in the family to eat the same dinner but we think we’ve cracked it with this recipe. What we love about this dinner is that it uses microwave rice, so we don’t have to spend lots of time cooking. We add a little bit of curry paste – choose the one you like – we always seem to have an open jar in the fridge, and then a few greens.
The rice isn’t too spicy but has a lovely crisp texture on the outside which the kids seem to love. The veggie side salad has something for everyone. My son Otis loves crunchy veg so the carrot and radishes are great for him and my husband loves the Thai-inspired dressing, you could leave that on the side for the kids if you want. It’s quick and really satisfying – I hope you give it a try!’
Tell us about your foodie gatherings
We want to know what you’re cooking up in the kitchen with friends or family. Email your story, along with a selfie, asdamagazineeditor@asda.co.uk
Cutting down on meat? Bung all your leftover veggies into this stress-free supper with a zingy side salad.
Serves 4 | Ready in 35 mins
• 4 tbsp vegetable oil
• 75g savoy cabbage, finely sliced into 3cm strips
• 2 x 250g pack Asda Basmati Micro Rice
• 100g plain flour
• 5 tbsp Asda Thai Red Curry Paste
• 1 large egg, beaten
For the salad
• 50g Asda Crisp & Earthy
Unwashed Sliced Curly Kale, washed and patted dry
• 2 limes, juiced and zested
• 4 tbsp sweet chilli sauce
• 2 tbsp rice or wine vinegar
• 100g red cabbage, sliced
• 2 carrots, cut into matchsticks
• 5 radishes, sliced
To serve
• 3g fresh mint leaves, chopped plus a few small leaves to garnish
• 25g dry roasted peanuts, chopped
1 Add ½ tbsp vegetable oil to a non-stick frying pan over a medium heat and fry the savoy cabbage for 4–5 mins until softened.
2 Put the rice in a large bowl and break up any lumps. Stir in the flour, curry paste, beaten egg and cooked savoy cabbage. Mix well, then divide into 8 balls, squeezing together to bind. If the mixture is sticking to your hands, dampen them slightly. Using the palm of your hand, press into 4 patty-shaped fritters. Put on a plate and chill in the fridge while you make the salad.
3 Simmer the kale in a pan of boiling water for 3–4 mins. Drain well and allow to cool slightly.
4 Whisk together the lime juice and zest, sweet chilli and vinegar
to make a dressing. Mix the red cabbage, carrots, radishes, kale and chopped mint in a bowl and toss together with ½ the dressing.
5 Heat the remaining oil in a large non-stick pan over a medium-low heat. Cook the fritters for 5–6 mins on each side until golden and crispy, check they’re cooked through and piping hot when broken into.
6 Divide the salad and fritters between 4 plates. Scatter over the mint leaves and chopped nuts before serving with the remaining dressing as a dipping sauce.
Cook’s tip: Use the fritters as a veggie replacement for a burger. Serving suggestion: Pistachios and cashews both work well scattered on top before serving.
Finely slice any cooked veg leftovers and add to the fritters.
Who better to show us how to make our pennies work harder than @beatthebudget’s Mimi Harrison?
Let canned sh dive to the rescue during that midweek rush. It’s a good source of protein, needs minimal prep, and is a ordable and delicious.
1 Tuna rice bowl
Did you see the salmon rice bowl that went viral on social media? Budget-friendly tuna turns this dish into a real catch. Just add cooked rice, mayonnaise, sriracha and tinned tuna. Stir to let all the avours mingle, then top with spring onions and a side of greens. Simple, eh? Tasty too.
2 Tuna pasta
Best food friends forever, unite these two ingredients in a variety of ways: a tomato pasta bake, niçoise pasta dish
or a vibrant lemony spaghetti number. It never disappoints.
3 Tuna burgers from beef – pair tuna with grated courgette (squeezed of any excess moisture) along with a few other ingredients for a texture-tastic burger.
oats
Oat-so cheap and super-useful, blend oats as a gluten-free substitute for flour*, whizz with water as a plantbased alternative to milk, and you can even combine with water to make a DIY hair mask. At 90p per kg, n
Banish limescale from your kettle with… a lemon. Simply drop slices into a kettle, half-filled with water. Leave for 30 mins, then boil a couple of times. Pour the water and lemon slices away. Fill, reboil and discard the water before using. It’s
than a spray and nicer-smelling too.
Warming spices, sweet apricots, hearty pulses and mop-’em-up juices? It’s a ‘yes, please!’ to this tasty, tangy stew this winter.
Serves 5 | Ready in 40 mins
Faff factor | V EF G
• 1 onion, finely diced
• 1 aubergine, sliced into irregular cubes
• 3 tbsp extra virgin olive oil
• 2 red peppers, thinly sliced
• 3 tbsp tomato purée
• 1 tsp smoked paprika
• 2 tsp cumin
• ½ tsp cinnamon
• 3–4 garlic cloves, finely chopped
• 400g tin chopped tomatoes
• 600ml vegetable stock
• 2 x 400g tins chickpeas, rinsed and drained
• 1 cauliflower, cut into small florets
• 50g dried apricots, roughly chopped
• 30g fresh parsley, roughly chopped
• 300g couscous
1 Add the onion, aubergine and oil to a large saucepan over a medium-low heat. Season generously and fry for 6 mins.
2 Next, add the red peppers, tomato purée, spices and garlic. Fry for a further 5 mins, then pour the chopped tomatoes and stock into the pan. Reduce the heat to a low simmer and set your timer for 15 mins.
3 After 15 mins, add the chickpeas, cauliflower, dried apricots and ⅓ of the fresh parsley. Stir to combine and cover with a lid. Simmer for 15–20 mins.
4 Meanwhile, cook the couscous according to pack instructions. Stir ½ the remaining parsley into the couscous once cooked. Serve topped with the tagine and more chopped parsley.
Asda Frozen Chicken Thighs, 1.1kg pack
Just Essentials by Asda Pork Sausages, 8-pack
6 eggs, medium
The Bakery at Asda White Mini Wraps, 8-pack
Asda Light 50% Less Fat Garlic & Herbs Soft Cheese, 200g tub
Asda Greek Style Fat Free Yogurt, 500g tub
Asda Frozen for Freshness Petits Pois, 1kg bag
Just Essentials by Asda Pasta Shapes, 500g pack
2 x 145g tins Just Essentials by Asda Tuna Chunks in Brine
1 x 400g tin Asda Mexican Style Bean Mix in Water
1 x 198g tin Asda Sweetcorn in Water
1 x jar Asda Mango Chutney Cook by Asda Medium Curry Powder, 80g container
Asda Firm & Flavoursome Baby Potatoes, 1kg bag
Asda British Flu y & Golden Large Baking Potatoes (4-pack)
4 sweet potatoes, medium
9 red onions
2 carrots, large
1 savoy cabbage
Asda Mild & Tender Spinach, 300g bag
Just Essentials by Asda Cooked Beetroot, 500g pack
4 lemons
1 lime fresh coriander leaves (optional)
fresh parsley
Total basket price* under £25
Feed four for a week with low-cost dinners or batch-cook for one and freeze the rest
It’s curry night but you’d much rather put your feet up... So let your oven do the hard work – just finish it off with these quick pickled onions for freshness.
• 600g Asda Firm & Flavoursome
Baby Potatoes, halved
• 1.1kg pack Asda Frozen Chicken Thighs, defrosted
• 1 tbsp vegetable oil
• 3 tbsp medium curry powder
• 3 red onions, 2 cut into wedges, 1 sliced
• 150g Asda Mild & Tender Spinach
• 1 lemon, ½ juiced, ½ cut into wedges
• 3g fresh coriander leaves (optional)
• 1 red chilli, sliced
• 4 tbsp Asda Greek Style Fat Free Yogurt
• 4 tsp Asda Mango Chutney
1 Preheat the oven to 200°C/180°C fan/ gas 6. Put the potatoes and chicken thighs on a large baking tray. Drizzle over the oil and sprinkle over the curry powder. Toss to mix well, making sure everything is evenly coated.
2 Cook for 25 mins before adding the onion wedges to the baking tray medley. Roast for a further 20 mins until golden and the chicken is cooked through. Remove from the oven and stir through the spinach, allowing it to wilt slightly in the residual heat of the tray.
3 As the chicken cooks, prepare the pickled onions. Put the sliced onion in a small bowl and mix with the lemon
juice. Set aside for 20 mins to pickle. Drain, squeezing to remove any excess lemon juice.
4 Scatter the traybake with the pickled onion slices, coriander and chilli. Finish with dollops of yogurt and spoonfuls of mango chutney.
Cook’s tip: For a spicier version, add an extra chilli or use a hot curry powder. Cumin seeds would also be a great addition. Serving suggestions: If you want extra veggies, sub in a quick grated carrot and chickpea salad.
Sticky sausages with smashed potatoes and green veg
Level up your bangers and mash with a few simple tweaks for a new family favourite.
Serves 4 | Ready in 35 mins Faff factor
G |
• 400g Asda Firm & Flavoursome Baby Potatoes
• Just Essentials by Asda 8 Pork Sausages
• 5 tbsp Asda Mango Chutney, warmed
• 3 tbsp vegetable oil
• 5g fresh parsley, chopped
• 4 red onions, sliced
• 200g savoy cabbage, sliced
• 300g Asda Frozen for Freshness Petits Pois
1 Cook the potatoes in a large pan of boiling water for 10–12 mins until tender, then drain.
2 Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Put the sausages in a medium roasting tin and brush with 2 tbsp chutney, then cook in the preheated oven for 10 mins on the top shelf.
3 Place the drained potatoes onto a roasting sheet and use a fork to gently smash them, then drizzle with 1 tbsp oil. Season with salt and black pepper and sprinkle over ¼ of the parsley.
4 After the sausages have cooked for 10 mins, remove from the oven, add the onions and toss to mix. Brush the sausages with the remaining chutney. Return the sausages and tray of potatoes to the oven and cook for
a further 15 mins until the sausages are browned and cooked through and the potatoes are golden, tossing occasionally, swapping shelves if the sausages become too dark.
5 Heat the remaining 2 tbsp oil in a non-stick frying pan over a mediumhigh heat and cook the cabbage for 3–4 mins until lightly charred. Add the peas and cook for a further 3 mins.
6 Divide the greens, potatoes and sausages between 4 plates and scatter over the remaining parsley before serving.
Ready in a flash, this is a great standby recipe with all the flavours of the Med.
Serves 4 | Ready in 15 mins Faff factor
• 300g Just Essentials by Asda Pasta Shapes
• 2 tbsp olive oil
• 1 red chilli, finely chopped (optional)
• 3 lemons, 2 juiced and zested, 1 thinly sliced
• 150g Asda Mild & Tender Spinach
• 2 x 145g tins Just Essentials by Asda Tuna Chunks in Brine, drained and flaked into chunks
• 5g fresh parsley, chopped
1 Cook the pasta in a large pan of salted water for 11–12 mins until just cooked through.
2 Heat the oil in a large frying pan and cook the chilli for 1 min over a medium heat. Stir in the lemon juice, zest and sliced lemon and simmer for 1 min. Add the spinach and cook for a further
2 mins until just wilted. Carefully stir through the tuna and cook for 1 min.
3 Drain the pasta and toss with the tuna mixture until evenly mixed.
4 Serve sprinkled with parsley and some freshly cracked black pepper.
Cook’s tip: Make this with any short pasta shapes you have. You can even mix any odd ends from different bags.
Crisp, golden patties served with winter veggies on the side. Dish up for tea or try for brunch.
Serves 4 | Ready in 30 mins Faff factor
V GF G |
• 2 Asda British Flu y & Golden Large Baking Potatoes, peeled and coarsely grated
• 2 large carrots, peeled and coarsely grated
• 5 eggs
• 3 tbsp vegetable oil
• 300g savoy cabbage, sliced
• 300g Just Essentials by Asda Cooked Beetroot, cut into segments
• 4 tbsp Asda Greek Style Fat Free Yogurt
1 Put the peeled potatoes and grated carrots into a bowl and season with salt. Set aside for a few mins.
2 Wrap the carrot and potato mixture in a clean tea towel and twist to squeeze out any excess liquid, then return to the bowl. Beat one of the eggs and pour over the grated vegetables and mix well by hand.
3 Heat 1 tbsp of the oil in a large non-stick pan over a medium heat. Divide the mixture into 8 patties and, cooking 4 at a time, fry for 4–5 mins on each side until crispy and golden. Add another 1 tbsp of oil to the pan for the second batch. Keep warm.
4 As the röstis cook, bring a large pan of water to the boil then reduce the heat to low. Stir the water to make a whirlpool, then add the remaining eggs, 2 at a time, and poach for 3–4 mins.
Remove with a slotted spoon and drain on kitchen roll.
5 Heat the remaining 1 tbsp oil in a large non-stick pan over a low-medium
heat. Fry the cabbage for 4–5 mins, stirring, until lightly charred and crispy. Stir in the beetroot and cook for a further 1 min.
6 Divide the cabbage and beetroot mixture between 4 plates and stack 2 röstis on each plate. Top each stack with a poached egg and a dollop of the yogurt, or serve it on the side.
7 Finish with a sprinkling of freshly cracked black pepper before serving.
Cook’s tip: Take the time to remove as much excess liquid as possible from the grated root veg in order to get a really crispy rösti.
Friday
This Mexican-inspired veggie dish makes ideal finger food for a relaxed evening in.
Serves 4 | Ready in 50 mins
Faff factor | V EF |
• 4 medium sweet potatoes, peeled and chopped into 2cm cubes
• 6 tsp vegetable oil
• 180g Asda Light 50% Less Fat Garlic & Herbs Soft Cheese
• 300g Asda Frozen for Freshness Petits Pois
• 1 red chilli, finely chopped
• 1 lime, ½ juiced, ½ cut into wedges
• 2 red onions, sliced
• 400g tin Asda Mexican Style Bean Mix in Water, drained
• 198g tin Asda Sweetcorn in Water, drained
• The Bakery at Asda 8 White Mini Wraps
1 Preheat the oven to 200°C/180°C fan/ gas 6. Put the sweet potato cubes on a large baking sheet, drizzle with 2 tsp oil and toss to coat. Cook in the oven for 25–30 mins until tender, tossing halfway. Allow to cool slightly, then season and mash with the soft cheese.
2 Cook the peas in a pan of simmering water for 2–3 mins. Tip into a bowl and mash. Stir in the chopped chilli and lime juice, season to taste and set aside.
3 Heat 2 tsp oil in a large frying pan and cook the onions over a medium-low heat for 4 mins until softened. Remove from the pan and set aside. Add the beans and sweetcorn to the pan with a splash of water and cook for 2–3 mins. Transfer to a bowl, roughly mash and keep warm. Wipe the pan clean.
4 Divide equal amounts of mashed sweet potato between 4 mini wraps and spread in an even layer. Scatter over the cooked onions. Top the remaining 4 wraps with the mashed beans then place these, filling-side down, on top of the sweet potato wraps and press together.
5 Working in batches, cook the quesadillas in 2 tsp oil in a large non-stick frying pan over a low-medium heat for 2–3 mins on each side until golden. Cut into quarters and serve with the smashed peas and lime wedges.
Batch cooking is your new best friend. It’s easy to get more out of your pork joint and feed the family for less this winter
At Asda, we’re all about helping your weekly food shop go further. And that means shopping smart, even when it comes to your Sunday roast. We love those crispy potatoes, flu y Yorkies, lashings of gravy… but it’s all about that centrepiece. Mouthwatering meat topped with a satisfying crunch of crackling; a leg of roast pork steals the limelight at any dinner. Our pork joints are ideal for big families and leave plenty of leftovers to use in other dishes. Whether you season yours in a blend of spices, smother in fresh herbs or serve with a dollop of apple sauce –
this cut of meat is layered with flavour. Our pork leg joints are marbled with succulent fats, making the meat tender and perfect for carving up a perfect roast. And to get that flawless, crisp crackling, firstly score the rind and rub it with 2 tsp of salt. Leave the joint for 30 mins then remove the salt. Season with more salt and pepper. Roast on a high heat according to the weight of the joint, reducing the temperature for the final 30 mins of cooking time. Stuck on what to do with your Sunday lunch leftovers? Plate up our creamy pork pasta recipe in a flash, infused with smoked paprika for a little extra kick.
Serves 4 | Ready in 20 mins Faff |
• 250g Asda Tagliatelle
• 300g leftover Asda Roasting Boneless Pork Joint, cut into bite-size pieces
• 2 tsp olive oil
• 1 tsp smoked paprika
• 2 garlic cloves, finely chopped
• 1 large white onion sliced (160g)
• 250g Asda Nutty & Earthy Chestnut Mushrooms, sliced
• 400g tin chopped tomatoes
• 50ml whipping cream
To serve (optional)
• 15g parsley, chopped
• 40g Parmesan, finely grated
Asda Roasting Boneless Pork Leg Joint, £6/kg This tasty, tender cut is expertly butchered and available in varying weights at your convenience (serves 8–10).
1 Cook the pasta in a pan of boiling water, as per packet instructions.
2 Meanwhile, in a large frying pan on a medium heat, add the olive oil and fry the pork for 2 mins.
Food team editing recipe
3 Add the paprika, garlic, onions and mushrooms and cook, stirring occasionally for 8–10 mins.
4 Add the tomatoes and cream to the frying pan and cook on a medium heat for 4–5 mins, until simmering.
5 Drain the pasta, add it to the sauce and mix well. Season, then garnish with chopped parsley and Parmesan.
Hit refresh on those style essentials for you and your nest
The heart of your house would feel incomplete without a trusted kettle and toaster to help set you up for the day. Inspired by Scandinavian design, these co-ordinating appliances add a modern, cool touch to any kitchen countertop. This duo will have you leaping out of bed for your morning cuppa and a slice of buttery toast – they say breakfast is the most important meal of the day, a er all.
Scandi Kettle Green, £24; Scandi Toaster Green, £30.
Sleepy tales
Journey to the middle of a deep, dark wood with this kids’ favourite – reissued for more bedtime reading. The Gru alo by Julia Donaldson, £4
Air kisses
3 for 2+
For a shimmery shine, add a layer of Orange Zest, Grape Jelly or Sweet Kiwi. Or try all three! Gloss Me Up Juicy Infusion Lip Gloss 9ml, £4.98
All that flickers
Green is calming, candlelight soothes the soul, so we’ve combined the two for the ultimate zen accessory. Tranquil Large Ribbed Multi Wick Candle, £7
Hello petal
Make sure you’re looking daisy fresh with this floral-shaped mirror, complete with a natural woven frame. Daisy Seagrass Mirror, £17
Skin deep
Achieve a natural glow with this retinol tonic, great for all ages, and check out more Tiger Moon goodies on p89. Tiger Moon Retinol Tonic 75ml, £4
Looking at life with a fresh perspective? Cast your eye over these home and fashion buys and mix up your style
Shed some light
Cast a rosy glow in even the darkest corners with this dainty lamp in an elegant shade of pink. Pink Table Lamp Resin Shade, £25
Mug hug
Wrap chilly fingers around this chic, ceramic mug in earthy colours, perfect for your very first ca eine hit of the day. Reactive Glaze Bubble Mug, £4
Softly does it
Make hyaluronic acid part of your routine – it’s your secret weapon for nourished skin that glows even in winter. L’Oreal Paris Revitalift Serum 30ml, £25
Be bold
Get noticed and keep cosy through the winter with neat stripes that’ll look great with jeans or a long skirt. Stripe Soft Touch Jumper (sizes 8–24), £14
Gloves are o
The saga of the Mishima bloodline rages on as father and son prepare to finish the family feud. Tekken 8 (PS5 and Xbox Series X) £59.99†
Picture this
Have the lovely faces of your family, friends or pet on show in a sun-yellow frame, a colour-popping 6x4in in size. Yellow Bobble Frame, from £2
Finishing touch
A hydrating foundation that lasts for up to 35 hours? It’s your beauty kit must-have. Rimmel Lasting Finish Foundation, 30ml, £10.95**
of style
Keep your everyday essentials safe, sound and super-stylish in this cute khaki cross-body bag. Green Saddle Satchel, £20
Hot on the trail
This best-selling author is back with another enthralling whodunnit. It would be a crime to miss this one. The Mystery Guest by Nita Prose, £9*
Lush locks
Get a look you love with this glamorous gold dryer, complete with di user and concentrator nozzle for versatile styling. Rose Gold Hair Dryer, £15
Sweet style
A comfy two-piece your tot can tumble around in from January to spring. Little Angels Pear Sweat Set (0–3 months up to 3–4 years), £9
Keep fun front and centre with these fresh looks that are big on character. Getting ready in the morning will be a total breeze
LEFT: Smile Sweatshirt* (1–8 years), from £5; Long Sleeve Tops, 5 -pack ** (1–8 years), from £12; Woven Carpenter Trousers† (1–8 years), from £8
THIS PAGE: Fun Printed Sweatshirt Dress (from 1–1.5 yrs to 7–8 years), from £7
Fun factor
Pastel colours? Extra comfy? Cute cartoons? Tick, tick and tick! Prepare for this super-simple yet playful look to be your little one’s new wardrobe fave.
Wear on repeat
For an oh-so-cool, casual look, a denim jacket is a seasonal staple for your tot, tween or teen. Layer it over a graphic tee and don’t forget the accessories.
LEFT: Wash Reverse Jog Set – Sweatshirt and Joggers (3 –16 years), from £16; Stone Snap Shacket, (4 –15 years), from £10
ABOVE: Oversized Denim Jacket (from 3–4 years to 13–14 years), from £14; Flippy Sequin Tee, (from 3–4 years to 13–14 years), from £5; Shower Resistant Bucket Hats* 2-pack (sizes 1–3, 4–8 and 8–12 years), £4
Understated elegance gets a new spin with soft colours and textures matched with bold patterns
Play around with di erent shapes and silhouettes – like these side tables – for a classy feel.
Bring an extra dimension to your dinner table with a long, tactile table runner.
This season, pack some high de nition into your home with our new Sculptured range. Give your living room a design edge with ultra-modern, monochrome patterns such as checkerboard to contrast against any so er tones, and accessorise with throw cushions using textures like bouclé, velvet and borg. If you’re planning a wintry gathering, create a tablescape to remember with ribbed glassware and seagrass placemats – set the mood by lighting a candle or two and putting on a relaxing playlist to unwind at the end of the day.
If you’re looking to add small touches that make a huge impact in your home, go bold. Black and white fabrics are a simple way to pack a punch without having to go big on brights – try swapping out your plain towels and bath mats for zigzag or sawtooth prints to give that extra pizazz. Flowing shapes mimic the movement of water and blend in well with your bathroom, paired with rippled e ects from these tumblers and soap dispensers.
LEFT (clockwise): Mono Triangle Bath Mat, £10; Mono Triangle Towels, from £5; City Break Candle, from £4; Wiggle Towels, from £5; Ribbed Cream Tumbler, £5; Ribbed Cream Soap Dispenser, £7; Black Soap Dispenser, £5; Sculptural Shelf Unit, £35
BELOW: Marble Glass Sphere Battery Lamp, £15; Ceramic Shell Candle, £6; Black Sandblast Table, £35
RIGHT: Black Oxford Border Duvet Set*, from £24; Blush Velvet Basketweave Cushion, £14; Black Embroidered Velvet Throw, £27; Berber Rug (120x170cm), £60
Snuggle under crisp monochromatic bedding, complete with a chunky throw for a final flourish.
‘Black and white fabrics are a simple way to pack a punch without having to go big on brights’
Make working from home a delight not a drag. Whether it’s just a nook or the entire spare room, take your home o ce decor up a notch and reap the rewards for an organised and inspirational 2024
Green living Trailing plants can create a calming environment.
Artificial Trailing Eucalyptus, £7
Rest easy
Relax and wait for that lightbulb moment… Borg Checkerboard Cushion, £11
Two tier Pop stationery out of the way on the top level of this space-saving desk. Desk with Shelf, £45
So arty
All the best CEOs have a framed modern print on their walls.
Abstract Wall Art, £8
Tick happy
Organise your thoughts and bring peace of mind to your day. To-Do List Pad, £1
Chief’s handbook
Secrets of success from the Dragon’s Den star. The Diary of a CEO by Steven Bartlett, £10 (hbk)
Opposite page (clockwise):
Store in style
Love the weave look. Natural Crafted Basket, set of 2, £18
Refreshing times
Take five with a reviving cuppa. Coasters with Palm Leaf Print, £6
Ombré moment
Two-tone pink and orange hues will have you dreaming of summer while keeping you super-snuggly for winter.
Don’t shy away from colour – embrace the rainbow and bundle up in bright tones this season
Reset Padded Boxy Jacket, (sizes 8–24), £38; Tie Dye Sweatshirt, £15; Bungee Parachute Trousers (sizes 8–20), £20; Heavy Cleat Boots (sizes UK 3–9), £26
ABOVE: Good Crew Sweatshirt, £8; Denim Shacket (sizes S–2XL), £22; Formal Jacket (sizes 6–24), £32
RIGHT: Green V Neck Jumper (sizes S/M/L), £14; Wide Leg Jeans* (sizes 8–24, short leg, regular and long), £22; Chunky Loafers (sizes UK 3–9), £20
Cool classic If in doubt, reach for a longline coat in muted tones. Sleek and sophisticated, it notches the chic factor up to a 10.
Pink Crew Neck (sizes S/M/L), £14
More is more
If you want to nail this season’s easy-breezy styling, layer up a bold jumper with an oversized collar and a cheeky French tuck. Simple!
Mono Stripe Jumper (sizes S/M/L), £16; Ecru Shacket, (sizes S–2XL), £22
ABOVE: Quilted Washed Jacket* (sizes XS/S/M/L/ XL/2XL), £35; Button Stripe Jumper+ (sizes S/M/L), £18; Frill Collar Blouse^ (sizes 8–24), £16; Wide Leg Jeans^^ (sizes 8–24, short leg, regular and long), £22
All you need…
Nothing catches the eye quite like a colour pop of pink, so get ready to turn heads with this super-soft slogan sweater.
ONLY £18
Love Jumper (sizes S/M/L), £16; Cropped Flares++ (sizes 8–24, short leg, regular, long), £18; Red Cross Body Bag, £18; Heavy Cleat Boots (sizes UK 3–9), £26
Asda’s new vegan and cruelty-free range, Tiger Moon, is oh-so-gentle, with complexion-loving serums, toners and moisturisers that’ll give skin a sparkling radiance. Formulated with vitamin C, the collection is designed with you in mind, whatever your #skingoals. New year, same you – no lter required.
Recharge, amp up your energy, fight o those winter colds and ditch the detox…
WORDS LOUISA STREETING
Some fats are better than others. A small amount of unsaturated fats every day is essential for absorbing vitamins A, D, E and K1 – nd it in plant-based foods such as avocados, nuts and olive oil. Omega-3, found in oily sh as well as axseed and rapeseed oil, is an unsaturated fat which can’t be made by the body, so try and include at least two portions of foods that are rich in omega-3
every week 2. Foods like meat, dairy and coconut and palm oil all contain saturated fats. Consuming too much saturated fat can lead to a build-up of ‘bad’ cholesterol and increase the risk of heart disease and strokes.
Swap dairy butter to vegetable spreads or oils for cooking. Snack on small portions of nuts and seeds instead of biscuits. Try sh instead of red meat. If using cheese in your meal, opt for a strong-tasting variety and add less.
Think detoxing is a quick fix after the excesses of Christmas? Think again. There is actually very little evidence that intermittent fasting diets or drinking only juices helps with rapid weight loss. And the wonderful truth is that the body has its own detoxing system and living a healthy, balanced lifestyle with a diet rich in fruit, vegetables, nuts and pulses will give your body what it needs to thrive*
‘I
‘I was going through a tough time in my life and alcohol just wasn't helping. I woke up one morning and felt compelled to give it up. I love the clarity not drinking brings me and genuinely don’t miss it. Nowadays, there are so many amazing-tasting, non-alcoholic alternatives out there to try. It’s becoming more common not to drink, and I still enjoy a night out with friends. I’d 100% recommend it; I truly believe that I’ll never drink again, and since stopping I have never felt the need for a drink.’
Sam
Fleming, Asda customer from Bristol
Do you have a wellbeing story to share?
Tell us your experiences – email asdamagazineeditor@asda.co.uk
Braced for the cold season? Take a look at what foods you’re eating to give your immune system what it needs to work. Vitamin D is harder to get naturally from sunlight in the winter so, as it helps our immune system to function, try a supplement at this time of year. Iron and zinc are also important for immunity so look for forti ed breakfast cereals, nuts and seeds to make sure you are eating enough. And turn to berries for vitamin C. Vitamin B12 is needed to keep your body strong and is found in meat, sh and dairy. If you follow a vegan diet, check food labels on plant milks and yeast extracts or take a supplement.
Feel sluggish during the darker months? Try these simple tips.
1 SNOOZE… YOU WIN
Sleep has a huge impact on our health and we need between seven to nine hours a night. So avoid daytime naps and going to bed late. Gradually going to bed earlier will improve your sleep cycle.^
2 SLOWLY DOES IT
B vitamins such as B12, B6 and B2 help with the reduction of tiredness and fatigue – try foods such as salmon, leafy greens, eggs and milk to get the benefit.
3 STAY HYDRATED
Dehydration impacts energy levels and mood. Doctors recommend six to eight cups of water per day, but this varies depending on the person and the setting.††
4 MOVE IT!
Being active can help raise your energy levels. Exercising increases oxygen circulation in your body, supporting energy production, allowing your body to function better and use strength more e ciently. Getting outside everyday to up your vitamin D intake will also help increase stamina.^^
5 FIND YOUR ZEN
Headspace drained by emotional stress? Talking to a loved one, practising yoga, tai-chi, or meditation++ and simple list making can all keep you on an even keel. (For more on the power of list-making, turn to our feature on page 92.)
^academic.oup.com/sleep/article/38/6/843/2416939; health.harvard.edu/energy-and-fatigue/9-tips-to-boost-your-energy-naturally; ††nhs.uk/live-well/eat-well/ food-guidelines-and-food-labels/water-drinks-nutrition/; ^^health.harvard.edu/exercise-and-fitness/does-exercise-really-boost-energy-levels; ncl.ac.uk/press/ articles/archive/2013/04/vitamindproventoboostenergyfromwithinthecells.html; ++bhf.org.uk/informationsupport/heart-matters-magazine/wellbeing/ boost-energy-levels
You’ve switched o the fairy lights, packed away the tree decorations and can feel the chaos and excitement of Christmas ebbing away. As we roll into January, slipping back into a routine and everyday responsibilities can feel overwhelming. But there’s still time for a gi -to-self… The simple act of jotting down your thoughts in list form – whether it’s money worries,
Use the humble list as a power tool for mind-decluttering and life-restructuring. It could even save you money…
goals or mood-boosting a rmations – can help to silence the mental chatter and give more perspective. There’s emotional value in ticking o tasks, it sparks an instant dopamine hit* and can help to compartmentalise your thoughts, reduce stress and boost productivity. Sound good? Then level-up your to-do and groceries list habit and ‘shop’ for positive change in your life.
WORDS LOUISA STREETING
‘Lists can give you more freedom,’ says Jess Indeedy, an organisation expert. She explores how designating time to write out goals can unlock a happy, ful lled life, in her book List Yourself Happy: 100 Lists to Inspire Real Change. From daily a rmations to long-term goals or even meal planning, list-making can be used in any area of your life where you need more structure or self-expression.
‘If you already have a to-do list or a plan in place, you can feel relaxed enough to allow yourself to daydream or be stuck on autopilot. If you wake up on the wrong side of the bed, having a list of your overarching goals to refer to when you’re not at your best helps keep you on track.’ Jess believes that lists can work wonders for our mental health, making our innermost thoughts easier to process.
‘Having a list of your overarching goals helps keep you on track’
Previous medical studies have also analysed the mental health bene ts of writing things down.** Making a list of your worries can help you break down the causes and cast them out of your mind.
So, whether you’re a back-ofan-old-receipt scrawler or wedded to the notes app on your phone, there are no hard rules to list-making. Decide what kind of list would add value to your life and strengthen your wellbeing. If deadlines are what drives you, schedule tasks throughout the day or week. Sorting your aims into categories is also
bene cial – like tness goals, healthy habits, budget lists. Equip yourself with a toolkit that will push you to follow through – this could be by writing it down in a journal, on sticky notes or keeping it on your phone. Then designate a regular time to consider your priorities, like nding a moment every Sunday to cross o any that are completed. You could also write new goals for the week ahead.
For Jess, it’s about stocktaking. Write down your strengths, achievements and positive habits. Listing these will be empowering and, in turn, will make it easier for you to achieve success. ‘This kind of list-making helps us know ourselves better, giving us more life ful lment and happiness. And when ful lled, people don’t look for external sources to boost their mood, such as impulse shopping.’
As with any new wellness practice, it’s natural to see a dip in motivation; the secret to maintaining any habit is by nding joy in the process. ‘Figure out how various lists can make life easier for you,’ she adds. ‘Once you start feeling the peaceful bene ts of putting order to your thoughts, ideas and dreams, you’ll naturally want to return to that feeling.’
Time and patience will allow you to nd a rhythm with your new skill, bringing structure back into your schedule and soothing away those niggling anxieties.
Jess Indeedy is an organisation expert at jessindeedy.com and wrote the book, List Yourself Happy. Give her four amazing hacks of the humble to-do list a try.
1. GRATITUDE LIST
Be thankful. This wellness practice helps you recognise the things you’re grateful for, encouraging you to be more present. Review your lists one month – or even a year – later as a way of reflection.
2. BUDGETING LIST
Save money. Harness the power of lists to curb impulse-buying. Stick to shopping lists and audit areas of your life – like retail, travel or going out – and work out where you can a ord to cut spending.
3. AFFIRMATIONS LIST
Find your superpower. ‘You must do the things you think you cannot’, said First Lady Eleanor Roosevelt. A rmations are positive statements to help boost your self-esteem. We might find this tricky at first; imagine how you would reassure a friend or loved one and say those words of encouragement to yourself.
4. BUCKET LIST
Dream big – or small. What are your hopes for the future? They don’t have to be career focused or grand – it could be as simple as going on a rollercoaster, or as ambitious as seeing the world.
‘I could see how passionate you are
Asda Community Champion, Sharon Kingswood, chats with Leeds youth group project manager, Sam Gilmore, about a whopping £21,225 grant from Asda Foundation
PHOTOGRAPHS JO CRAWFORD
We’re proud of our corporate charity, Asda Foundation, and the work it does supporting grassroots organisations. In Leeds, Sharon Kingswood, who is Community Champion of Asda’s Dewsbury branch, shares a brew with Sam Gilmore from the club Champions Community Sport & Health CIC. Sam’s husband, Craig, set up the not-for-profit CIC to provide access to sports for hundreds of young people from year 6 upwards. It o ers free turn-up-andplay football sessions with breakfast and lunch weekly – school holidays included.
Sam: Craig has taught sports in the local area for almost 20 years. He saw there was a gap for the children who couldn’t always a ord it – community sport can be quite expensive. When we started with 18 kids, it was all done pitch-side, we didn’t have any facilities. As the weeks went by, they started asking, ‘Do you have breakfast? I’ve not eaten anything’. I didn’t know what they were up against until I started working with them. That was when we decided to extend the session to 9am–1pm for breakfast and lunch.
Sharon: When you see the kids, they melt your heart. That’s what I want to do in my role – really make a di erence. I processed your grant, Sam. Reading your application, I could see just how passionate you are and what a di erence you make to the community. It all started with us meeting in a training room…
Sam: You set me up!
Sharon: [Laughs] It was really funny. Asda Foundation contacted me and asked me to meet you and keep the news as a surprise. I was bursting, I so wanted to tell you. Do you remember what you said?
Sam: Did I have my rose quartz? [Laughs]
Sharon: You said to me ‘I spoke to my crystals; I knew we had met for a reason’ and all along I knew you’d got the grant. I still remember the hug you gave me. When you explained what the group did, I remember thinking it’s so lovely that the club and the children are going to benefit from the Asda Foundation grant.
Sam: The day I found out, we were being filmed. There was a tap on my shoulder, and I remember thinking ‘can’t they see I’m on camera?’ [Laughs] I turned around and it was you with a cheque for £21,225. People have said we must have known. I said, ‘Do you think I would be ugly-crying on film if it was staged?’ You get these little flames igniting. Something that a few years ago would be out of reach is now in my hands. We’re now getting all the improvements done that we need, including kitchen facilities and a garden.
Sharon: Once you give a group a cheque like that, you don’t ever lose contact with them. You stay friends forever. The work you and Craig do for those children is incredible… and you don’t get paid for that work. Whenever we see each other, we always end up in tears at the end of it.
Sam: It’s still mind-blowing. We’re able to provide dozens of kids a safe environment. Passers-by are always stopping to talk; they’re so complimentary. That’s what I want with Champions, to join the older and younger communities. They are always so helpful. If someone walks past and needs help with their bags, they’ll stop.
Sharon: Although they did put me in goal, Sam, and fired balls at me for 20 minutes… [laughs].
Sam: I thought ‘please don’t bust Sharon’s nose!’ It’s like you’ve been welcomed into this family.
Sharon: I really feel it.
Sam: They are lovely. We always say these kids have nothing and appreciate everything. Very few have shin pads or football socks. We try and accumulate boots and put an appeal out for donations. It’s no longer about the football – it’s about the wider community and how we can make their lives a touch easier.
Sharon: It’s heartwarming. When I went along to see the Champions club in action, I could see how deprived they were. We see this every day in our role. It’s a sad fact that this is the norm now. Having a corporate charity give financial grants to these groups is how many are able to carry on.
Sam: Asda head o ce is just 10 minutes away from us, and to have the charity and the company on side is invaluable. On the last action day, 25
Asda employees helped in the morning and 25 in the afternoon. It’s not always about a big cheque landing on the doormat, it’s the wider picture.
Sharon: We won’t let go of you now. You give up your time and money. When I meet those children at the youth group and see the di erence that it’s making to their lives, it’s unbelievable. I’ve got two grandchildren around Champions club age and they would so benefit from the support you give. And it inspires them. My grandson is looking to find a solution for his peers at his school who need it – we should educate young people on things like this. Like I said to you from day one, we will never step away from you.
Sam: Somebody was looking down on me when they sent me to you. We just clicked. I know I can always ring you and ask for your help. To have the funding to do the renovations and make the facilities better for the children is amazing. Asda Foundation has made this possible.
The venue Community Sports Club, Moor Road, Beeston in
Scan to see the moment Sam received the grant, or watch the video on YouTube: bitly.ws/VPrR
Our Community Champions support thousands of community groups each year, helping them access Asda Foundation funding from £400 to £25,000. For more information on how Asda’s charity could support your community and to see how the Foundation works, visit the Asda Foundation website, asdafoundation.org.
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We always love to hear from you, whether it’s declaring your favourite Asda Magazine dish, sharing your own cooking tips, or telling us how we can do better. And now you could be in with a chance of getting your hands on a whopping £250 Asda gi card –just for sharing your thoughts about the latest issue. That’s a week’s shop and then some!
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Congratulations to our latest winner, Brian from Whitechapel, London
Fearne Cotton, author, presenter and founder of the Happy Place podcast shares her hopes for 2024
WORDS LOUISA STREETING
Hi! Tell us about your new book, Little Things . Little Things is a deep dive into stress. Most of us experience stress daily, in small and big ways, but we are not o en sure how to deal with it. A little stress is always going to be part of life but we can look at simple ways to approach it di erently – to get curious about it and to learn to respond to it rather than to react to it. I don’t always cope well with stress, so I interviewed some great minds and people with brilliant advice to share. It’s a book full of all the little things everyone can do to manage their stress.
Best advice on keeping a positive outlook?
To love yourself. It’s the simplest one in the book, but if you don’t like yourself or have self-compassion none of the other wellbeing practices will touch the sides. We have to learn to forgive ourselves, like ourselves and to have compassion when it counts. It’s not easy but it is essential.
And your first novel is coming out in June 2024 . I know! I was out running one day when an idea for a novel landed in my head. I wasn’t sure what to do with it but my friend Clare convinced me to just try and start writing it. I didn’t tell a soul but cracked on with getting the story down. I have to say I’ve loved every second of writing this book.
Who is left on your celebrity guest wish list for the Happy Place?
Reese Witherspoon and Drew Barrymore are top of my list. I’m also always looking for experts who have wisdom to impart but who read tons of books and see new angles that we might be missing in the discussion around mental health and wellbeing.
You have a busy schedule, how do you unwind?
I read. It’s my favourite part of the day. Losing myself in a story or someone else’s life… books are a great tonic.
As a vegan, what are your tips for anyone wanting to try a plant-based diet?
Just go easy on yourself and try a few new dishes here and there. Dahls are always a good winter meal and very easy to make. Even if you eat vegan just a few days a week it helps.
What’s your go-to dish on those evenings when you’re stuck on what to cook?
At this time of year, I love roasting a load of root vegetables and pieces of tofu with tonnes of olive oil and akes of sea salt. Tastes absolutely heavenly and makes a really simple, midweek meal.
What are you most looking forward to in 2024? Tell us your hopes and plans. I’m so excited about my next two books. I’ve spent the last two years diving into both worlds, so I’m delighted they’ll be out there to hopefully be read and enjoyed.
5 quick- re questions
If you were a pudding…
I’d be a trifle. Layered, colourful and, at times, a little complicated.
Scrambled, poached or fried?
When I ate eggs, it was scrambled. Scrambled tofu just isn’t the same.
What’s always in your basket?
Nut butters. I eat nut butter every day. On toast, crackers, apples…
Favourite cooking hack?
Prep everything in the morning.
After a long day, I fancy… In winter I love a bowl of carrot, sweet potato and lentil soup with warm bread.
LIVE BETTER with our brand new range of nourishing * ingredients and meals.
Scan for more info on ‘The Health Menu’ range.
Each Smoothie Mix costs £3.80 per 480 g pack (4 servings)