Bonfire Night recipes warm their hearts on page 58
Counting sheep
Drift off in style and donate to breast cancer charities with these pjs. See page 87
Frightfully good
Leave your guests in awe with these easy Halloween party dishes on page 54
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09 11¾THINGS TO LOVE THIS MONTH
inside
26 COOK THE COVER
Picked up the mag for the dreamy pavlova? Make it in 7 simple steps
28 THE TASTEMAKERS
A first look at the new bargain buys to tempt you in the Asda aisles this month
14 STACEY SOLOMON
After launching her new home range, Stacey talks all things cosy and looks forward to family time this half term
Love to eat
It’s all about comfort this month with these quick and simple meals
18 WEEKDAY WARMERS
Hearty, hassle-free recipes to keep you going during the colder months
25 CHALLENGE GINO
Gino shares an easy, fruity pudding that will keep your diners happy
From farm to fridge, learn how we bring you the best British milk from Arla – and how your purchase supports the farmers
35 EVERYDAY HEROES: OATS
Sweet or savoury – try these tasty and affordable recipes that champion the humble oat
38 STICK OR TWI T
We all love a chilli but this dumpling topper will be your new favourite
45 BACK TO YOUR ROOTS
These bold, colourful dishes use the best seasonal veggies and pack a punch to brighten up your autumn
52 HAUNTED HOUSE PARTY
Cook up a delicious, spooky spread with minimal effort this Halloween
57 MY KIND OF… BONFIRE NIGHT
Bring all the sparkle to your celebrations with these fiery recipes from our readers
64 MIMI’S WAYS TO SAVE
Mimi Harrison gives her hot take on how to make your money go further
37
Get the look
Load up your shopping basket with these on-trend essentials for autumn
68 THE EDIT
Low-cost treats to spice up your home
70 FASHION: BILLIE FAIERS
Check out our new celebrity collection
74 HOME TRENDS
It’s all about adding warming colours and contrasting textures this season
78 HOW TO... CUT THE COST
Simple switches to stay snug
80 SCREAM TEAM
Step into another realm with creepy Halloween costumes and decorations
Get in touch
● 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.
Feel good
And, relax... follow these simple tips and tricks to find balance in your life
88 LIVE YOUR BEST… OCTOBER
Why carbs aren’t that bad, five ways to up your endorphins and trying fika...
90 REACH FOR THE STARS
How stretching helps your mind and body. Try it out with these simple moves
92 BREAKFAST WITH CHAMPIONS
How two kind-hearted people are helping those impacted by breast cancer
98 WHAT’S ON MY PLATE
TV presenter and author Richard Osman talks about his best-selling book series and reveals his go-to writing snacks
JOIN THE CONVERSATION
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.
The Asda Magazine team
Editor Jessica Timms
Content Planners
Liam Hunt, Nancy Stockdale
Content Co-ordinators
Natalie Graham, Charlotte Woodhead
Senior Content Manager
Jenni Bass
Editor Alex Drew
Consultant Editor
Rebecca Denne
Art Director Hayley Ward
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, Lou Cassell,
Beth Emery, Adam Hylands
Miriam Nice, Clare Watters
Asda Magazine is published by Our Media, an Immediate Group company, 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 effects arising therefrom. No part of the contents may be reproduced without prior permission.
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, affordable 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.
Eggs
The eggs in our recipes are always medium-sized, unless otherwise stated.
Price per serve
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.
Recipe key facts
All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe.
Serves 4
Typical serve size based on adult portions Ready in 35 mins Includes prep and cooking time Faff factor = easy From easy peasy to ‘brace yourself’ cooking
Look out for these symbols
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.
of your 5-a-dayu
Shows how many portions of fruit and veg are in a recipe.
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.
Nutritional information
All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic 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.
Budget recipes
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.
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OFGRANTS I N 2025
113/4 things TO LOVE THIS MONTH
1Tricks and treats
Looking to serve up a frightful feast this Halloween? If you’re hosting a party around 31 October, elevate your sweet treat table with our wide range of spooky bakes. Our Miles the Millipede cake, made with a scrummy chocolate sponge, will have all the ghouls knocking. Pair with an array of creepy cupcakes – available in up to packs of 12 so there’s plenty for all the scary little monsters.
Building your dream skincare routine doesn’t have to cost the earth. New at Asda, Tiger Moon is your trusted bathroom fave for cleansing, toning and moisturising. With four ingredient-led ranges to suit many skin types, Tiger Moon has products to protect and plump during the day and to repair and restore at nighttime. Vegan and cruelty-free, starting from £3*
Stay safe on
Bo N
Bonfire Night
B fire
ov mbe
s kle
b n o u H
Bonfire Night is fast approaching (5 November), which means roaring fires, sparklers and lots of big bangs – but often our pets will find this time unsettling. Hiding, restlessness and not eating or drinking can indicate signs of distress.
Asda Money offers pet insurance to suit different budgets. If you’re looking for some advice on your pet, remember that Asda Money pet insurance policies include 24/7 access to vets, a free symptom checker and expert tips to keep your furry friends calm. Take a look at money.asda.com for different pet insurance options. For more tips on how to keep your pets calm during fireworks season, head to the Asda Money website. money.asda.com/help-and-support/ money-blog/pet/how-to-keep-dogsand-cats-calm-during-fireworks
Acosycup
Bring the barista experience home with our new seasonal coffee range. A cup of your favourite autumnal flavours will be ready in a flash – just add water, top with squirty cream and enjoy snuggled up on the sofa to get you through those chillier days. Asda White Chocolate & Hazelnut Latte, £3/216g; Asda Turmeric Latte, £3/225g; Asda Pumpkin Spiced Latte, £2.50/126g
Also known as the festival of lights, Diwali is observed by Hindus, Jains and Sikhs all over the world. Celebrations last for five days from 10–14 November, with families coming together on 12 November to exchange gifts and share food. Why not rustle up your own feast by shopping for Diwali, looking out for fine foods from KTC! groceries.asda.com/event/diwali
Asda Delicately Sweet Dill
Asda Extra Special Wholemeal & Rye Sourdough
Enjoy a slice of the Mediterranean with a toastie filling inspired by the flavours of this savoury Greek pie. Cook the spinach, cool, then squeeze out excess moisture. Chop finely and mix with 10g chopped dill and 60g garlicky soft cheese, season to taste. Use to fill up 2 sandwiches with 4 sourdough slices and brush the outsides with olive oil. Dry fry for 3–4 mins each side until golden and hot. Cut each one in half and enjoy!
8Think Pink
Look out for our special pink branding across 150 different products with Asda Tickled Pink this October. These cute cherry-topped cupcakes are part of the range for Breast Cancer Awareness Month. With each purchase, you’ll be donating* to our charity partners, Breast Cancer Now and CoppaFeel!, to help fund better breast cancer treatments, education and support. Asda Tickled Pink Cupcakes, £1.50/2-pack
Roast it, mash it or blitz it into a soup – this robust root vegetable has a natural sweetness and a fantastic colour. Top tip: microwaving your squash for just a couple of minutes will make it easier to peel.
This month, cross one thing off your festive checklist. Book a Christmas slot and get all your food delivered ready for the big day or collect in store. Christmas slots open for Delivery Pass** customers on 3 October and 10 October for all other customers. There’s lots of festive groceries to choose from and you can continue to amend your order until 11pm the day before your delivery or collection at asda.com/groceries
The season
ofsnuggle
This month, Stacey Solomon celebrates not one but two birthdays while also craving comfort food and family time
‘This month I’m… …all about birthday party inspo. From decoration ideas all the way through to sandwiches, snacks and the cake itself, I’m in research heaven. As you know, I try not to give my kids a tonne of sugar, so there’ll be lots of healthy treats too. Savoury muffins are always popular with my lot and we love anything you can dunk in houmous. How do you celebrate your special occasions? Send your ideas my way.’
FUELLING YOUR LUNCH
Natural protein made easy
Our Easy Tuna Fridge Pot is ready to eat and comes in an easy-to-open, fridge-friendly pot. Like all our tuna, it’s packed with natural protein which is why we’re Proud Protein Partners of ParalympicsGB.
With an Easy Tuna Fridge Pot you can enjoy making protein-rich dishes straight from the pack.
Available in-store now. For delicious, protein-rich recipe ideas, visit john-west.co.uk or scan here
Protein contributes to a growth in muscle mass. Selected stores. Subject to availability.
Craving a comforting dish during a cold spell? Cosy up with these home-cooked favourites to get you through the week with minimal fuss
RECIPES GABRIELLA ENGLISH PHOTOGRAPHS JOSH CAMPBELL
Sausages with roasted parsnip hash
Colour-popping veggies shine like jewels in this hearty traybake everyone will love.
Serves 4 | Ready in 1 hr 10 mins Faff factor | GF DF MF LF |
• 500g pack parsnips, peeled and cut into 2cm chunks
• 4–5 medium carrots, about 500g, cut into 2cm chunks
• 3 medium baking potatoes, about 650g, cut into 2cm chunks
• 2 tbsp vegetable oil
• 2 fresh rosemary sprigs, leaves picked and roughly chopped
• 2 x 200g packs Brussels sprouts, halved
• 2 red onions, halved and cut into 1cm thick wedges
• Asda Extra Special 6 Cumberland Pork Sausages
• 4 eggs
• ¼ x 25g pack fresh chives, finely snipped
1 Preheat the oven to 220°C/200°C fan/gas 7. Add the parsnips, carrots and potatoes to a large baking tray, drizzle over 1 tbsp oil and add the rosemary, season with salt and pepper then toss everything together and spread out evenly across the tray. Roast for 25–30 mins, turning halfway through, until tender and going golden brown.
2 Once the vegetables in the oven are ready, carefully add the Brussels sprouts and onion wedges to the tray with ½ tbsp oil and season. Toss everything together really well, then lay the sausages on top and return to the oven for a further 25–30 mins, until the vegetables are tender and the sausages are cooked through.
3 When the traybake is nearly ready and still in the oven, heat the remaining ½ tbsp oil in a large non-stick frying pan. Crack in the eggs, season with salt and pepper and cook to your liking.
4 To serve, cut the cooked sausages into bite-size pieces then return them to the tray and mix everything through. Divide the sausage hash between four plates then top each one with a fried egg and some chives. of your 5-a-dayx
Roasted chickpea and butternut squash burritos
Turn up the heat with these punchy loaded wraps. Need to adjust the spice? Cool it down by reducing the level of chipotle paste or with a dollop of yoghurt.
Serves 4 | Ready in 1 hr 10 mins
Faff factor |
V
• 1 medium butternut squash, around 750g, peeled and cut into 2cm chunks
• 2 tbsp vegetable oil
• 1–1½ tbsp chipotle paste
• 1 tbsp tomato purée
• 2 tsp smoked paprika
• 2 tsp ground cumin
• pinch of ground cinnamon
• 1 tbsp Aspall Classic Red Wine Vinegar
• 3 garlic cloves, crushed
• 2 x 400g tins chickpeas, drained and rinsed
• 2 peppers, any colour, cut into 2cm chunks
• 2 red onions, halved and cut into 1cm thick wedges
• 150g cherry tomatoes, halved
• 1 lime, juice only, plus wedges to serve
• Asda 8 Wholemeal Wraps
• 85g bag watercress
To serve (optional)
• Asda Mexican-Style Jalapeños
• tomato salsa
1 Preheat the oven to 220°C/200°C fan/ gas 7. Add the butternut squash to a large high-sided roasting tray, drizzle
over 1 tbsp oil and season with salt and pepper. Roast for 25 mins, turning halfway through, until lightly browned.
2 Meanwhile, in a small bowl combine the chipotle paste, tomato purée, smoked paprika, cumin, cinnamon, vinegar and garlic with the remaining 1 tbsp oil and set aside.
3 When the butternut squash is done, add the chickpeas, peppers, onions and tomatoes to the tray along with the spice mixture. Season, then mix well until everything is evenly coated. Return to the oven and roast for a further 30–35 mins until the vegetables are tender and everything is golden brown. Stir through lime juice then taste and adjust the seasoning.
4 To serve, warm the wraps then pile the filling into each one with plenty of watercress and jalapeños, if using. Fold over the ends and roll up to seal. Serve two wraps per person, with tomato salsa and lime wedges on the side.
Thai cod bites with lime dipping sauce and salad
Tuck into these zingy appetisers – they’re full of goodness!
Serves 4 | Ready in 45 mins
For the salad
• 50g peanuts, unsalted and raw
• 2 medium carrots, about 350g in total, trimmed and peeled
• 1 cucumber
• 1½ limes, juice only
• ¼ x 30g pack fresh mint leaves, chopped (some left whole, to garnish)
For the cod bites
• 400g pack Asda 4 Cod Fillets, defrosted
• 30g pack fresh coriander, roughly chopped
• 3 tbsp Asda Red Thai Curry Paste
• 25g fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• 4 spring onions, trimmed and thinly sliced
• 1 egg, beaten
• 3 tbsp desiccated coconut
• ½ tbsp fish sauce
• 1½ tbsp vegetable oil
For the dipping sauce
• 2 limes, juice only
• 1 fresh red chilli, deseeded and very finely chopped (plus extra to serve)
• ½ tbsp fish sauce
• 1 tbsp runny honey
1 Preheat the oven to 200°C/180°C fan/gas 6. In a dry frying pan over a medium-high heat, toast the peanuts for 3–4 mins until golden brown all over. Set aside to cool.
2 Pat the cod pieces dry then cut into 2cm chunks. Set aside 2 tbsp coriander for the dip. Add the fish to a food processor with the remaining ingredients for the cod bites, except the oil. Pulse the mixture until it just comes together but still has some texture. Transfer to a bowl and divide
Food styling: Helen Upshall, Props: Jaine Bevan
into 20 patties, each about 5cm wide.
3 Heat half the oil in a wide non-stick frying pan over a medium-high heat. Once hot, add half the cod bites and fry until golden brown, about 2 mins each side. Don’t worry about cooking them through at this stage as you will do this in the oven. Transfer to a baking tray and repeat with the remaining oil and fishcakes. Once they are all browned, cook in the oven for 6–8 mins until cooked through.
4 To make the salad, use a peeler to cut long strips of the carrot and cucumber, discarding the core of the carrot and the seeds of the cucumber. Add to a mixing bowl along with the lime juice and chopped mint, season with salt and pepper and toss together. Roughly chop the toasted peanuts. In a separate bowl, combine the ingredients for the dipping sauce including the remaining coriander. Set aside.
5 Once the cod bites are cooked, arrange them on a platter along with the salad and dip. To serve, scatter the whole mint leaves and peanuts over the salad with lime wedges on the side and more chilli, if you like.
Cook’s tip: Remember not to blend the cod bites mixture for too long as it can make them tough.
Leftovers tip: Use up the remaining cucumber seeds in smoothies and chop the carrot into soups or sauces. Serving suggestion: Dish up with steamed jasmine rice or rice noodles.
It’s party season
Thinking about putting on a buffet or hosting a dinner? This dish would make an elegant starter or fun finger food.
Chicken and wild mushroom casserole Creamy, comforting and all in one pot – what’s not to love?
Serves 4 | Ready in 45 mins Faff factor | EF
• 1 tbsp vegetable oil
• 2 x 490g pack Asda Tender Chicken Breast Portions (4 chicken breasts)
• 1 onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 250g Asda Mild & Versatile White Mushrooms, thinly sliced
• 3 garlic cloves, crushed
• 6 sprigs fresh thyme, sprigs picked and roughly chopped
• 2 tbsp plain flour
• 400ml chicken stock, made with 1 low salt stock cube
• 150g pack Asda Extra Special Wild Mushroom Sauce
• 1 tbsp cider vinegar
• 2 tsp Dijon mustard
• 300g pack fresh spinach
1 Preheat the oven to 200°C/180°C fan/gas 6. Add the oil to a large ovenproof casserole dish set over a high heat. Once hot, add the chicken and fry until deep golden brown on both sides, about 3–4 mins each side. When cooked, transfer to a plate then lower the heat to medium and add the onion, carrots, celery and mushrooms. Cook, stirring, until lightly browned and softened for 5–6 mins. Scrape up any browned bits from the bottom of the pan as this will add extra flavour.
2 Add the garlic and most of the thyme (reserving some to garnish) with the flour and cook, stirring, for 1 min. Slowly add the chicken stock, stirring all the
No waste
Use leftover carrots, celery and thyme as the base of a sauce or in a warming soup
time, then add the mushroom sauce, cider vinegar and mustard. Next, return the chicken to the pan and season with salt and pepper. Bring to a simmer, then carefully transfer to the oven and bake uncovered for 25 mins, until the chicken is thoroughly cooked through and the sauce has thickened slightly.
3 Once the chicken is cooked, add the spinach to the pan, stirring between batches to wilt it slightly. Taste and adjust seasoning, then serve with the remaining thyme scattered on top.
Cook’s tip: To cook in a slow cooker, get the casserole to the point at which everything has just come to a simmer in the pan, then carefully transfer to a slow cooker and cook for around 3–4 hours on low until the chicken has
cooked through and the sauce has thickened to your liking. Add the spinach for the final 20 mins, until wilted. To cook this meal on the hob, simmer for 25 mins, stirring occasionally, until the chicken is cooked all the way through and the sauce thickened, then adding the spinach until wilted.
Serving suggestions: Baked potatoes, a creamy mash, crusty bread or tagliatelle all go well with this dish.
Mix it up
Why not swap in another green, like cavolo nero for kale or crumbled feta instead of goat’s cheese?
Green veg and goat’s cheese omelette
Light, fresh and fluffy, this simple recipe will be your new weeknight saviour. When serving up, keep the omelettes warm by covering with foil or another plate on top.
Serves 4 | Ready in 30 mins
Faff factor | V GF
• low-calorie cooking spray
• 2 leeks, trimmed, halved and thinly sliced
• 150g frozen spinach, defrosted
• 2 x 150g packs sliced kale, stalks discarded
• 2 garlic cloves, crushed
• 1 lemon, zest only
• 12 eggs
• 40g Asda Smooth and Mild Goat’s Cheese, cut into small chunks
• walnuts, chopped (optional)
• green salad, to serve (optional)
1 Place a large non-stick frying pan over a medium-high heat and spritz with cooking spray. Add the leeks and cook,
stirring occasionally, for 4–5 mins until softened. Drain any excess liquid from the spinach, then add this to the pan along with the kale, garlic and lemon zest. Season with salt and pepper and cook, stirring, for 2 mins until starting to wilt, then add a splash of water and cover with a lid. Stirring occasionally, cook for about 8 mins. Add a splash more water if needed.
2 When the veg is cooked, taste and adjust the seasoning, then set aside. Crack 3 eggs into a bowl, season with salt and pepper and beat. Place a small non-stick frying pan over a medium heat and spritz with cooking spray.
3 Once hot, add the beaten eggs, tilting so they fill the pan. Leave to cook for about 30 seconds, then use a spatula to pull the edge to the centre so the
uncooked egg runs into the gap. Repeat until almost all the egg is cooked, then cook over a low heat for a further 1–2 mins until the egg is cooked through and the base is light golden brown, lowering the heat if needed. Add ¼ of the vegetable mixture and ¼ of the goat’s cheese to one half of the omelette, then carefully fold over the other side to cover.
4 Gently slide onto a plate and repeat with the remaining ingredients until you have 4 omelettes. Scatter with walnuts and serve with a green salad, if using.
Gino
Need a superb pudding that everyone can enjoy? Just ask our favourite Italian chef…
I’m lactose, coconut and soya intolerant. I need ideas for a simple but delicious fruity dessert that won’t cost the earth and is easy to make. I really love berries, especially in the autumn months…
Savour crisp autumn flavours in a heavenly dessert and indulge in layer upon layer of luxury…
Toffee apple pavlova
Divine crunchy and creamy textures with melt-in-your-mouth meringue.
Serves 16 | Ready in 1 hr 45 mins, plus cooling
Faff factor | V GF
For the meringue
• 6 egg whites
• 100g light brown sugar
• 175g caster sugar
• ½ tbsp cornflour
• 1 tsp Asda White Wine Vinegar
For the caramelised apples and toffee sauce
• 70g butter
• 6 eating apples (red, green, or a mixture), cored and cut into 1–1.5cm wedges
• 70g light brown sugar
• 70ml double cream
To serve
• 530ml double cream
• 300ml Greek yoghurt
• 50g blackberries
• 30g pistachios, toasted and finely chopped
1 Preheat the oven to 150°C/130°C fan/ gas 2 and line two large flat baking trays with baking paper. Put the egg whites into a large bowl or into a stand mixer. Whisk until soft peaks form. Mix the light brown sugar and caster sugar together in a separate bowl. While whisking, use a tsp to gradually add all the mixed sugars into the egg white until you get a thick glossy meringue – this step should take around 5 mins. Whisk in the cornflour and vinegar.
2 Meanwhile, roughly draw two 18cm circles onto 2 sheets of baking paper. Place each onto 2 large flat baking sheets, flipping the circles of paper over so the pen marks are face down. Divide the meringue between each sheet and spread out to fill the drawn border, so it’s in a circle, about 4–5cm high.
3 Bake the meringues for 1 hr 30 mins, then switch off the heat and leave to cool completely in the oven.
4 To make the caramelised apples, heat ½ the butter in a large frying pan until foaming, then add the apple wedges. Fry for 5 mins or until golden all over. Add ½ the sugar and continue to cook for a further 5 mins until the sugar has melted and is bubbling and the apples
are glossy and tender. Remove the apples from the pan with tongs and set aside, leaving some of the butter and sugar mixture behind in the pan.
5 Reduce the heat to very low or turn the heat off completely and add the remaining butter and sugar. Stir well until everything is melted, then stir through the cream until a smooth and glossy toffee sauce forms. Set aside. If the butter separates, remove from the heat and whisk in 1–2 tsp boiling water until it comes back to a glossy sauce.
6 When you’re ready to serve, whip the double cream to soft peaks. Stir through the Greek yoghurt to incorporate well.
7 To construct, place one meringue on a plate, top with ½ of the cream, and ⅓ of the apple wedges. Place the other meringue on top and finish with a billowy layer of the remaining cream, pile on the remaining apple wedges, drizzle over the toffee sauce and scatter blackberries and chopped pistachios.
RECIPE LIBERTY MENDEZ PHOTOGRAPH JONATHAN GREGSON
Cook’s tip: Make all the different elements in advance and construct the dessert when your guests come round. Storage: Keep the meringue stored in an airtight container for up to 2 days. The fillings will keep stored in an airtight container in the fridge for up to 3 days. Leftovers tip: Whisk a spoonful of toffee sauce into your coffee for a decadent latte, or use as a topping for ice cream.
Field ld of
A pint or two of nourishing British milk is a staple in most fridges, but what about the farmers and herds that get it there? Meet David whose cows produce quality dairy for Asda
David’s family has been farming for generations. It’s a truly family affair with David’s parents, sister and even his nephew, aged 11, who likes to help out after school
Rich, aromatic and sweetened with honey, this take on a culinary classic is an easy make-ahead dessert for dinner with friends. It looks impressive, too.
Serves 4 | Ready in 30 mins, plus 3 hrs chilling
Faff factor | GF EF
• 2 x leaves Dr. Oetker Platinum Grade
Leaf Gelatine
• 400ml Asda Arla Farmers
Whole Milk
• 100ml double cream
• 40g runny honey
• 2 x Asda Extra Special Chai Teabags
• 15g pistachios, shelled
• ½ orange, zest only
1 Soak the gelatine leaves in a bowl of cold water for 10 mins. Meanwhile, add the milk, cream and honey to a medium saucepan and stir. Bring to a gentle simmer, remove from the heat and add the chai teabags. Set aside to infuse for 20 mins.
2 Remove the teabags from the milk mixture. Squeeze the excess water out of the gelatine leaves and add to the milk mixture. Stir well until the gelatine has completely dissolved.
3 Pour the mixture into your chosen serving glasses. Place in the fridge for at least 3 hrs until set.
4 When you are ready to serve, toast
the pistachios in a dry frying pan until lightly browned, then chop finely and sprinkle over each panna cotta.
5 To finish, scatter over the orange zest and serve.
Cook’s tip: Swap whole milk for semi-skimmed and use an extra ½ leaf of gelatine for a good set.
Food photography: Josh Campbell, Recipe and food styling: Iona Blackshaw,
Props: Jaine Bevan
EVERYDAY HEROES
A store-cupboard staple, oats are both filling and affordable, so try this trio of recipes for a long-lasting full feeling
RECIPES JUSTINE PATTISON PHOTOGRAPHS CHARLOTTE TOLHURST
Staffordshire oatcakes
Somewhere between a wrap and a pancake, these make a great base for any of your favourite fillings.
Serves 4 | Ready in 20 mins, plus standing
Faff factor
For the oatcakes
• 100g Asda Scottish Porridge Oats
• 115g Asda Wholemeal Bread Flour
• 5g Asda Easy Bake Yeast, around 1 tsp
• ½ tsp fine sea salt
• ½ tsp caster sugar
• 200ml semi-skimmed milk
• 175ml warm water
• 2–3 tsp sunflower oil, for frying For the filling
• 1 tbsp sunflower oil
• 250g Asda Mild & Versatile White Mushrooms, sliced
1 Blitz the oats and flour in a food processor until finely ground. Add the yeast, salt, sugar and mix. Then, put the milk and 150ml water in a small pan. Warm gently until tepid, stirring occasionally – don’t let it get too hot.
2 With the motor running on the food processor, pour the warm milk and water mix onto the oats and blend until well combined. Pour into a bowl and set aside in a warm place for 30–40 mins, or until slightly risen and foamy.
BUDGET SAVVYUNDER 75p
Stir 25ml warm water into the oat mix to make a frothy, pourable batter.
3 Brush a medium non-stick frying pan with oil and put on a medium-high heat. Once hot, remove from the hob and add a large ladleful, around 100ml, of batter. Tilt the pan and spread the batter, using the back of a metal spoon, to make a pancake.
4 Return the pan to the heat and cook the oatcake for 1–1½ mins, or until it looks bubbly and the surface is almost dry. Carefully flip over and cook on the other side until lightly browned. Slide the oatcake onto a warmed plate and cover with a clean tea towel to retain the heat. Repeat to make 3 more oatcakes, piling up on the same plate.
5 For the filling, heat the oil in a large frying pan or wok over a medium-high heat and add the mushrooms. Season with salt and black pepper and stir-fry for 2 mins. Add the tomatoes and cook for a further 1 min or until they start to soften. Add the spinach and cook for 30 secs, stirring constantly.
6 Fill each pancake with the mushroom, tomato and spinach mix, crumble over the cheese, season with a little more pepper and serve.
Porridge with pickled ginger greens and soft boiled eggs
Comfort is key in autumn and you’ll find it in this savoury bowl on a cold day.
Serves 2 | Ready in 15 mins Faff factor | V
• 30g piece fresh ginger, peeled
• 2 tsp white wine vinegar
• 2 tsp runny honey or caster sugar
• 6 spring onions
• 200g pack Asda Mild & Crisp Pak Choi
• 2 medium eggs, room temperature
• 2 tsp sesame oil
• 2 garlic cloves, cut into thin matchsticks
• 2 tbsp Asda Three Seed Mix
• sriracha (optional) For the porridge
• 80g Asda Scottish Porridge Oats
• ½ vegetable stock cube
1 To make the quick pickled ginger, use a peeler to create very fine slices, taking care not to catch your fingers (you can also cut the ginger very thinly with a knife). Put the ginger into a small heatproof bowl. Pour over 100ml of just-boiled water and leave to stand for 15 mins. Drain well then return to the dish and add the vinegar and honey. Stir this well and then set aside.
2 Finely slice the spring onions, keeping the whiter parts separate from the dark green ends. Trim the pak choi and slice the pale stem, keeping the greener leaves whole. Next, half-fill a medium pan with water and bring to the boil. Add the
eggs and return to a simmer. Cook for 6 mins, drain, run the eggs under cold water to stop cooking, then set aside.
3 Meanwhile, make the porridge.
Put the oats in a medium non-stick saucepan with 550ml water, the stock cube and the white ends of the sliced spring onions. Bring to a gentle simmer and cook for 5 mins, or until thick and creamy, stirring regularly.
4 Remove the shells from the eggs and cut in half. Heat the sesame oil in a medium non-stick frying pan and stir-fry the sliced pak choi for 1 min. Add the chopped garlic, the green spring onions and the leaves of the pak choi and stir-fry for a further 1 min.
5 Divide the porridge between two warmed bowls and top with the cooked greens, halved warm eggs and pickled ginger. Sprinkle with the seed mix, then drizzle with sriracha, if using, and serve.
BUDGET SAVVYUNDER 35p A SERVE
Blackberry and oat cookies
These are great on-the-go when you need a boost. Crunchy, fruity, with sweet icing, they’re also perfect with a cuppa – they hold up for dunking, too.
Serves 15 | Ready in 30 mins, plus cooling Faff factor | V EF
For the cookies
• 16–20 fresh blackberries (around 150g)
• 100g caster sugar
• 4 tbsp golden syrup
• 150g salted butter
• 200g Asda Scottish Porridge Oats
• 150g wholemeal plain flour
• 2 tsp baking powder
For the blackberry icing
• 7–8 fresh blackberries (around 25g)
• 100g icing sugar
1 Preheat the oven to 200°C/180°C fan/gas 6. Line a large oven tray with baking paper. Cut each blackberry into 4 small chunks, or 3 chunks if your blackberries are small, and set aside.
2 Put the sugar, syrup and butter in a saucepan and melt together over a low heat. Mix the oats, flour and
baking powder in a bowl and stir in the butter mixture until well combined.
3 Roll the mixture into 15 evenly-sized balls and place on the baking tray. Flatten the balls with your fingers until they are 1cm thick, then gently press 3–5 pieces of blackberry into each one. Bake for 12–15 mins or until lightly browned around the edges. Leave to cool completely on the tray.
4 To make the icing, press the blackberries through a small sieve to make a purée. Stir 2 tsp of the purée into the icing sugar and mix until smooth. Add 2–3 drops of cold water and mix to a pouring consistency. Using a tsp, drizzle the icing over the cookies and leave for at least 30 mins, allowing it to set a little before serving.
STICK OR TWIT? S
Chilli
This smoky, spicy favourite gets an epic veggie spin for autumn with these hearty cornbread dumplings – which version gets your vote?
The meaty one
Elevate this crowd-pleaser with a handful of dark chocolate to give the sauce a richer, earthy flavour.
RECIPES GREGOR MCMASTER PHOTOGRAPHS CHARLOTTE TOLHURST
Tex-Mex tale
Chilli con carne has Mexican influence but was popularised in Texas. It became the state dish in 1977.
The veggie one
Baked in the oven, this Southern US-inspired topper is a game changer – your go-to comfort food.
Classic chilli con carne
What will you serve yours with? Baked spuds, tortillas or rice?
• 1 tsp smoked paprika, plus extra to serve (optional)
• 1–2 tsp hot chilli powder (optional)
• 1 tsp ground cumin
• 2 tsp Worcestershire sauce
• 3 tbsp tomato purée
• 400g tin Asda Chopped Tomatoes in Tomato Juice
• 400g tin Asda Red Kidney Beans in Water, rinsed and drained
• 25g dark chocolate (at least 70% cocoa), broken into 3cm chunks
• 300g basmati rice
• 3 tbsp reduced fat crème fraîche
To serve (optional)
• 1 tbsp fresh coriander leaves
• lime wedges
1 Heat 1 tbsp oil in a large pan over a low heat and cook the onion for 5 mins, stirring occasionally, until softened. Mix in the peppers and cook for 4 mins until tender. Add in the crushed garlic and cook for a further 1 min, stirring continuously.
Remove from the pan and set aside.
2 Add the remaining oil to the pan,
increase the heat to high, then add the mince and cook for 3–4 mins, stirring, until evenly browned.
3 Return the onion and peppers to the pan along with ½ crumbled stock cube, paprika, chilli powder (if using), cumin, Worcestershire sauce, tomato purée and chopped tomatoes. Pour over 275ml boiling water and stir to mix. Season and simmer gently over a low heat, with a lid slightly ajar for 30 mins, adding a splash more water if needed.
4 Stir in the kidney beans and chocolate to combine and simmer for a further 15–20 mins until thickened.
5 Meanwhile, cook the rice according to pack instructions. Divide the rice between 6 bowls, top with the chilli con carne and dollops of crème fraîche. Scatter with coriander, if using, and finish with a sprinkling of smoked paprika. Serve with lime wedges, if you like.
Vegetarian chilli with cornbread dumplings
Your oven does the hard work in this ‘non-carne’ version. This dish makes the most of your store-cupboard without sacrificing those warming flavours.
Serves 6 | Ready in 1 hr 15 mins
Faff factor | V d
• 1 tbsp rapeseed oil
• 1 large onion, chopped
• 2 medium sweet potatoes, peeled and cut into 2cm cubes
• 200g pack Asda Extra Special Baby Peppers, deseeded and sliced
• 2 garlic cloves, crushed
• 2 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 reduced salt vegetable stock cube
• 1 tbsp reduced salt soy sauce
• 2 x 400g tins chopped tomatoes
• 400g tin Asda Mexican Style Bean Mix in Water, drained and rinsed
For the dumplings
• 235g wholemeal flour
• 150g fine cornmeal
• 1½ tsp baking powder
• 225ml Asda Fresh Reduced Fat Soured Cream
• 2 medium eggs, beaten
• 15g Just Essentials by Asda Hard Cheese, finely grated To serve
• 1 tbsp coriander leaves, chopped
1 Preheat the oven to 180°C/160°C fan/gas 4. Heat ½ tbsp oil in a shallow ovenproof casserole dish over a low heat on the hob and fry the onion for 5 mins until soft and translucent. Stir in the remaining oil and cook the sweet potatoes and baby peppers for 5 mins until tender. Add the crushed garlic and cook for 1 min, stirring continuously. Mix in the spices, stock cube, soy sauce, chopped tomatoes, beans and 100ml boiling water. Season, cover with a lid and transfer to the oven for 30 mins.
2 Meanwhile, tip the flour, cornmeal and baking powder into a medium bowl. Stir in the soured cream and eggs to make a dough. With floured hands, roll into 12 evenly-shaped balls.
3 Remove the casserole dish from the oven and stir to mix. Flatten the dumplings slightly and arrange on top of the chilli. Scatter the cheese over the dumplings and cook, uncovered, for 25–30 mins until bubbling and the dumplings are lightly browned. Scatter with chopped coriander to serve.
beef, no burger
Leftover vegetarian chilli is great as a take on Sloppy Joes – loaded veggies and melted cheese eaten in a burger bun.
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Back to your roots
These vibrant root veggies are the unsung heroes of autumn. Versatile and affordable, they’re not just for your Sunday roast
Root vegetable tarte tatin
Try this savoury version of a French classic and relish in the carrots, sweet potatoes and shallots of this sticky, autumn showstopper.
Serves 6 | Ready in 1 hr, plus cooling Faff factor | V EF
• 2 carrots, peeled and cut into 1.5cm rounds
• 1 small long sweet potato, peeled and cut into 1.5cm rounds
• 2 tsp vegetable oil
• 3 shallots, peeled and cut into 2cm rings
• 50g caster sugar
• 20g Asda British Unsalted Butter
• 50ml balsamic vinegar
• a few sprigs of thyme, leaves picked
• a sprinkle of crushed chillies (optional)
• 320g pack Asda Ready Rolled Puff Pastry
• 50g Asda 40% Less Fat Salad Cheese
• Asda Wild Rocket, to serve
1 Fill a large saucepan with boiling salted water, then add the carrots and sweet potato rounds. Cook for 5 mins then drain really well.
2 Preheat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a 25cm ovenproof frying pan over a medium-high heat and lay the shallots, cut-side down, and the parboiled sweet potatoes and carrot rounds, also cut-side down. Fry for 1–2 mins until lightly caramelised, then place the vegetables on a plate.
3 Sprinkle the sugar in an even layer into the frying pan. Once the sugar starts to heat up, gently swirl the pan to melt – do not stir. Keep cooking until it is a deep caramel colour, then carefully add in the butter and balsamic vinegar. Let it bubble away until the caramel has melted and is syrupy.
4 Remove the pan from the heat, scatter in some thyme leaves and sprinkle with chilli flakes, if using. Lay all the vegetables in the pan, cookedside down,
arranging them as shown. Leave them in the pan to cool for 10 mins.
5 Unroll the pastry sheet and cut into a rough circle the same size as the frying pan. Prick the pastry all over with a fork, then lay it over the frying pan and tuck it in around the sides. Roast in the oven for 25 mins until golden.
6 Remove from the oven and leave to cool for 5 mins. Lay a large plate (bigger than the frying pan) over the top of the pan, then carefully flip the tarte tatin over. Scatter with crumbled salad cheese and thyme. Serve with rocket.
Leftovers tip: This tart will keep for a week wrapped in baking paper in the fridge. It’ll taste great eaten at room temperature, cold with a salad or even reheated in the oven.
Butternut squash dahl
Spice up your supper with this healthy dish, boosted with a root veg topper.
Serves 4 | Ready in 45 mins
V
Faff factor |
• ½ butternut squash, peeled, deseeded and cut into 1–2cm wedges (800g)
• 2 tbsp vegetable oil
• 3 tsp cumin seeds
• 3 tsp black mustard seeds
• 300g Asda Dried Red Lentils
• 2 tsp ground turmeric
• 30g fresh ginger, finely grated
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 green chilli, deseeded and thinly sliced
• handful fresh coriander leaves
• 1 lime, quartered
1 Preheat the oven to 220°C/200°C fan/gas 7. Cut the butternut squash into wedges, tip onto a tray and spoon over 1 tbsp of the oil. Scatter over 2 tsp of cumin seeds and 2 tsp black mustard seeds, then season with salt and pepper and toss well. Put into the oven for 25–30 mins until cooked through and charring at the edges.
2 Meanwhile, tip the dried lentils into a large saucepan with 1.5 litres cold water, the ground turmeric, grated ginger and salt and pepper. Put over a medium-high heat, bring to the boil, then simmer. Cook for 25 mins, stirring regularly, until the lentils have begun to collapse and it has thickened.
3 Once the wedges and dahl are ready, heat the remaining 1 tbsp of oil
in a small frying pan over a high heat. Once hot, add the remaining 1 tsp each of cumin and black mustard seeds along with the red onion and garlic. Fry for 2 mins until the onion starts to caramelise, then add the green chilli and remove from the heat.
4 Spoon the dahl into bowls, top with some of the wedges, and any spices from the tray, then top with the onion, garlic and chilli mix. Scatter over coriander leaves and finish with a squeeze of lime.
Roast carrot risotto
Creamy and buttery, this golden dish oozes luxury with a hint of heat and citrus. It’s comfort in a bowl, perfect for curling up on the sofa on a cold day.
Serves 4 | Ready in 1 hr 10 mins
Faff factor | EF |
• 1kg pack Asda Crunchy & Sweet Carrots, peeled and cut into chunks
• 2 tbsp extra virgin olive oil
• 1 chicken stock pot made up to 1.5 litres stock
• 100g low fat cream cheese
• ½ lemon, zest and juice
• ½ tsp chilli flakes
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 300g Asda Risotto Arborio Rice
• 150ml white wine
• 20g Parmesan, finely grated, plus extra shavings to serve (optional)
• handful fresh flat leaf parsley leaves
1 Preheat the oven to 200°C/180°C fan/gas 6. Tip the carrots onto a large baking tray, spoon over 1 tbsp of the olive oil and season with salt and freshly cracked black pepper. Put into the oven for 30 mins, tossing halfway.
2 Pour the chicken stock into a pan and bring to a simmer, then switch off the heat. Tip ½ the carrots into a bowl with cream cheese, lemon zest and juice, chilli flakes and 100ml of stock. Whizz until smooth with a stick blender.
3 Meanwhile, heat the remaining 1 tbsp of oil in a large deep frying pan over a medium heat. Add the onion and a pinch of salt and cook for 6–8 mins until softened. Add the garlic and cook for another 2 mins.
4 Add the risotto rice to the pan and mix really well so every grain is
glistening in oil. Pour in the wine and bubble away for 2–3 mins. Add the chicken stock, a ladle at a time, stirring constantly, only adding more once the last batch has been absorbed. Cook for 20 mins until the rice is just tender.
5 Add the whizzed carrots and cream cheese, along with the Parmesan. Season, stir through and remove from the heat. Leave for 2–3 mins.
6 Spoon the risotto into shallow bowls, top with the remaining roasted carrot pieces, scatter with parsley leaves and finish with a little more Parmesan.
Food styling: Fern Green, Props: Jaine Bevan
Borscht
Beetroot is the real star of this vibrant soup originating from Ukraine. The earthy flavours are perfectly balanced with a dollop of soured cream.
Serves 4 | Ready in 2 hrs 30 mins
Faff factor | EF |
• 600g Just Essentials by Asda Beef Braising Steak
• 1 tbsp vegetable oil
• 1 onion, roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 stick celery, roughly chopped
• 1 beef stock pot, made up to 1.5 litres stock
• 400g tin chopped tomatoes
• 500g Asda Sweet & Earthy Bunched Beetroot, peeled and cut into 2cm pieces
1 Cut the braising steak into 7cm pieces, then season well with salt and freshly cracked black pepper.
2 Next, heat the vegetable oil in a casserole dish or large saucepan over a medium-high heat. Brown the beef, in batches, cooking for 3–4 mins, flipping halfway until deeply caramelised, then move onto a plate. Repeat with the remaining beef.
3 Reduce the heat to medium and tip the onion, carrot and celery into the pan. Fry for 4–5 mins until starting to caramelise, then add the beef stock and chopped tomatoes, along with the beef and any juices from the plate, back into the pan. Bring to the boil, then reduce to a gentle simmer, put a lid on the pan and cook gently for 1 hr 15 mins.
4 Remove the lid and add the beetroot. Simmer for another 30 mins. Add the potato and cook for 20 mins, then add the cabbage and cook for another 5 mins, until softened.
5 Add the apple cider vinegar and season with plenty of salt and pepper. Ladle into bowls. Spoon over the soured cream, sprinkle with dill and add some more pepper.
Experience Filled Pan-Fry Gnocchi from La Famiglia Rana in the fresh pasta aisle. Selected Asda stores only. Subject to
Spice world
Our new and improved range of Indian-inspired, authentic ready meals are a must-try this National Curry Week…
1 Heat the oil in a large saucepan over a medium heat and add in the onions, carrots, sweet potatoes and cashews. Cook for 5 mins until they start to colour.
2 Tip in the cannellini beans, the stock and peppers. Bring to the boil, then lower the heat and put on a lid. Simmer for 20 mins until the vegetables are soft.
3 Next, transfer to a blender and blitz until smooth, seasoning to taste.
4 To serve, reheat the soup in a pan, then portion into bowls. To create the cobweb design, spoon the cream into a circle shape around the edge of the soup, adding 2 more inside it. Working from the centre outwards, drag a knife or skewer through the circles about 10 times to create a cobweb.
Storage: Keep this soup in an airtight container in the fridge for up to 4 days.
V VE DF MF LF EF
• 2 wholemeal or white wraps
• 1 tsp olive oil
For the salsa
• 1 large tomato, deseeded and diced
• 1 small red onion, diced
• 50g drained sweetcorn
• 1 lime, zest and juice
• ½ handful fresh coriander, finely chopped
For the creamy miso dip
• 50g coconut yoghurt
• 1 tbsp white miso paste
• 1 tsp Asda Canadian Maple Syrup
• 1 lime, zest and juice
• 2 tbsp olive oil, plus extra to serve
1 Preheat the oven to 180°C/160°C fan/gas 4 and line a large flat oven tray with baking paper. Cut the wraps into bat shapes, you can do this either with a cookie cutter or a pair of scissors. Arrange
the bat shapes on the oven tray so they’re not touching and drizzle over the oil and rub in, to coat.
2 Bake the bat shapes in the oven for 5–8 mins until golden brown, keeping an eye on them as they turn quite quickly.
3 To make the salsa, mix all the ingredients together with a pinch of salt to taste. For the creamy miso dip, whisk together all the ingredients, adding a splash of water if it’s too thick.
4 Place the nachos on a platter alongside both dips to serve.
Leftovers tip: Make some quick and easy quesadillas from the leftover wraps. Sprinkle with grated cheese and the leftover coriander, fold in half and cook in a large non-stick frying pan until golden on both sides. Serve with a leafy side salad.
S-lime tarts
A petrifying pudding made fresh with a zingy lime curd.
Serves 8 | Ready in 45 mins, plus cooling and chilling Faff factor | V
• 4–5 large limes (you’ll need around 100ml juice)
• 100g Asda Caster Sugar
• 1½ tbsp cornflour
• 35g unsalted butter, cubed
• 2 egg yolks
• green gel food colouring
• 1½ tbsp vegetable oil
• 4 sheets Asda Ready Rolled Filo Pastry (96g in total)
• 16 edible eye decorations
1 For the curd, mix the lime juice and sugar with 100ml water in a saucepan over a medium heat and bring to a gentle simmer.
2 In a separate bowl, whisk the cornflour with 3 tbsp water and gradually pour into the lime juice and sugar mixture on a low heat, whisking as you pour. Cook for 2 mins until thickened.
3 Take off the heat and whisk in the butter, egg yolks and enough food colouring so it turns light green. Cover with clingfilm so it’s touching the curd. Leave to cool then chill
in the fridge for 1 hr until cold and firmed up.
4 Preheat the oven to 200°C/180°C fan/gas 6. Take a cupcake tin and cut out 8 small circles of baking paper to cover the base of each hole (not the sides); press them into the tin. Using ½ the vegetable oil, brush the sides of each hole.
5 Using scissors, cut a sheet of pastry in half widthways, then cut each half into 4 pieces (cover remaining pastry with a tea towel).
6 Layer up the 4 pieces of pastry in one of the lined holes of the tin, leaving an overhang. Brush with a little oil as you go. Press the pastry into the tin, scrunching the edges and brushing with oil. Repeat to make 8 cases.
7 Bake for 12–15 mins. Remove from tin, discarding paper bases. Leave to cool.
8 Spoon the curd into cases and top with the edible eyes.
Magic mocktail
Kids will love the ombré effect in this spine-chilling drink.
Serves 2 | Ready in 5 mins, plus cooling Faff factor
GF DF MF LF EF
For the sugar syrup
• 50g caster sugar
For the mocktail
• 2 large handfuls of ice
• 200ml smooth orange juice
• 1 lemon, juice
• 200ml non-alcoholic ginger beer
• 40ml pomegranate juice
For the garnish
• 2 Asda Super Sour Snakes (optional)
1 Start by making the sugar syrup. Place the caster sugar and 25ml water into a small pan and bring to the boil. Once dissolved, take the pan off the heat and allow to cool down completely.
2 To make the mocktail, fill 2 tumblers with ice cubes. Tip in the orange juice, lemon juice, ginger beer and cooled sugar syrup into a jug and stir to combine. Pour into 2 medium glasses.
3 Mix the pomegranate juice with 2 tbsp water and slowly pour half of it onto each drink
so that it floats.
4 Make a garnish with an Asda Super Sour Snake for optional extra spookiness!
Ghoulish garnishes Halloween is the time to get creative with your drinks. Why not try…
• Write icing on the glass. Stick to one side so it doesn’t go on your hands, a bat design would look great ‘flying’ around.
• Drape strawberry laces out of the glass – they’ll look like scary tendrils.
• Freeze pomegranate seeds or some grapes in your ice cubes and add to drinks before serving.
Up your lunch game
Move over sarnies and salads, autumn’s around the corner so bring on the soups and filling baked spuds
Warm yourself up from the inside out on 5 November with three must-try reader recipes, one smoky, one spicy and one sweet – all super-tasty
Veggie hot dogs
A speedy snack served up in a flash with a creative Indian-style twist.
Serves 6 | Ready in 15 mins
Faff factor | V
For the caramelised onions
• 3 red onions, sliced
• 2 tsp vegetable oil
• 1 tsp mango chutney
For the hot dogs
• 1 x 6 Asda OMV! No Pork Chilli Sausages
• 6 hot dog buns
• 50g mango chutney
• 15g fresh coriander, chopped
• 10g mini poppadoms, crushed
• 1 red chilli, deseeded and sliced
For the coriander sauce
• 15g fresh coriander
• 75g dairy-free coconut yoghurt
1 Put the sliced onions in a microwavesafe bowl and add the oil. Heat in the microwave on full power for 2 mins. Stir then return to the microwave for a further 2 mins. The onions should now be quite tender, so transfer to a saucepan with 1 tsp mango chutney and cook on a medium heat for around 8–9 mins until really soft and sticky. Season and keep warm.
2 Meanwhile, as the onions are cooking down, cook the sausages according to the pack instructions.
3 When you’re almost ready to serve, make the sauce by blending together the coriander and coconut yoghurt until smooth, then season.
4 To serve, warm up the hot dog buns (you can do this in the microwave for 20–30 secs). Load up the buns with a spoonful of mango chutney, the caramelised onions, fresh coriander, a drizzle of the coriander sauce, some crushed poppadoms and a few slices of red chilli. Serve with any leftover coriander sauce and mango chutney on the side for dipping.
MeetFinandhisfriends Tabby,Ollie,Milesand Mimi
Fin says: ‘I’vejustfinishedmysecond yearatLeedsUniversitystudying naturalsciences,whichisamaths andchemistrycourse.Tobehonest, Ihaven’treallydecidedwhatIwant todoyetandIchosethiscourseso thatIcouldkeepmyoptionsopen.
‘It’s a favourite, I really love the sweetness and richness of this dish’
Smoky pork sloppy Joe jackets
Get stuck in with this slow cooker take on an American classic. Cooked low and slow, this dish will be well worth the wait for your Bonfire Night feast.
Serves 6 | Ready in 3 hrs 30 mins
(including slow cooker time)
Faff factor |
For the pork
• 500g lean pork mince
• 3 garlic cloves, crushed
• 2 tsp smoked paprika
• 2 onions, chopped
• 3 green peppers, deseeded and chopped
• 3 carrots, peeled and grated (approx 200g)
• 680g jar Asda Organic Passata
• 100g Asda Kansas BBQ Marinade, Sauce & Dip
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
For the potatoes
• 6 sweet potatoes
• 1 tsp oil (olive or veg oil)
of your 5-a-dayw
breaking it up as it cooks. Stir in the crushed garlic and smoked paprika, cook for 1 min, then tip the meat into the slow cooker. Add chopped onions, peppers and grated carrot to the same pan. Cook for 10–11 mins, stirring until softened and starting to caramelise.
2 Tip the cooked veg into the slow cooker then add the passata – use 50ml water to rinse the passata jar and pour in that too. Add the BBQ sauce, mustard and Worcestershire sauce. Season and mix really well. Cook on low in the slow cooker for 3 hrs.
3 When the pork has an hour remaining, heat the oven to 220°C/200°C fan/gas
For the apple and spring onion slaw
• ¼ green cabbage, finely sliced (150g)
• 4 spring onions, sliced
• 1 apple, cored, quartered and thinly sliced
• ½ lemon, juice only
• 2 tbsp light mayonnaise
• 25g rocket
To serve
• Tenderstem broccoli
1 Heat a large non-stick frying pan over a medium heat. Once hot, add the pork mince then cook for 8–9 mins or until cooked through and starting to pick up some golden colour, mixing and
7, prick the sweet potatoes with a fork and brush with oil. Place them on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife. Or cook the sweet potatoes in the microwave for 10–12 mins, checking every 2–3 mins. Once tender, finish in the oven for 10 mins.
4 Combine the slaw ingredients, reserving some of the green spring onions and rocket, in a medium bowl. Season and then stir through the rocket.
5 Load the jackets with sloppy Joe topping, slaw, and sliced spring onions. Serve with broccoli on the side.
Recipe development:
Rachel Beckwith, Food styling: Jenny White, Props: Sarah Birks
Sweetness and spice, this loaf cake is deeply comforting. Make it ahead of time and enjoy a slice by the fire with friends.
Serves 12 | Ready in 1 hr 30 mins, plus 5 mins cooling time
Faff factor | V d
• 100g unsalted butter, plus extra for the tin
• 170g golden caster sugar
• 100g black treacle
• 1 tbsp syrup from stem ginger
• 1 large banana, peeled (or 2 small ones)
• 225g Asda Self Raising Flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1 tsp ground allspice
• pinch of freshly grated nutmeg
• 40g stem ginger, chopped (2 balls)
• 1 tsp bicarbonate of soda
• 2 eggs, beaten
• 100ml milk
1 Preheat the oven to 150°C/130°C fan/gas 2. Grease a 900g loaf tin well with butter and line with a sheet of baking paper.
2 Put 50g butter, 70g caster sugar 1 tsp of the black treacle and the ginger syrup in a small saucepan and heat gently until melted. Pour this mixture into the base of the tin. Slice the banana lengthways and lay the pieces cut-side down in the base of the tin, taking care as the syrup mixture will be hot. Put the rest of the butter and black treacle back in the pan (no need to clean it first) and heat gently until the butter has melted into the treacle.
3 In a large bowl, combine the flour, remaining 100g sugar, spices, 1 tsp
of the chopped stem ginger and the bicarbonate of soda, then slowly pour in the beaten eggs and milk, followed by the remaining butter and treacle mixture, stirring all the time. Combine everything until really smooth then pour into the prepared tin, making sure this covers the syrup in the base. Bake in the oven for about 55 mins–1 hr or until a skewer inserted into the middle of the cake comes out clean.
4 Allow to cool for at least 5–10 mins. Once cool enough to handle – carefully turn out of the tin and flip over, gently peeling back the paper to reveal the syrupy banana slices. Decorate with the remaining pieces of stem ginger.
Cook’s tip: The base caramel will be quite hot when it comes out of the oven so make sure you wait until it’s cooled before turning out.
Leftovers tip: Chop any used stem ginger into small pieces and add to porridge, or give cocktails a syrupy, spicy kick.
Serving suggestions: Dollop over a couple of scoops of crème fraîche or ice cream.
Food
styling: Iona Blackshaw, Props: Jaine Bevan
Mimi’s ways to SAVE
Sipandsee
Smart shopper Mimi Harrison (@beatthebudget) shares how she gets creative and frugal in the kitchen
Add a whole new flavour level to your go-to spirit with a herb of your choice. Sterilise a mason jar then add fresh herbs such as mint (stems included) or rosemary. Then pour your drink of choice (gin, anyone?) into the jar. Seal and leave to infuse for a couple of days. Serve over ice with tonic and a squeeze of lime juice. Same goes for mocktails, too.
Creamy bacon and leek pasta
Seeking comfort in a bowl? Dive into a creamy dish of veggies and carbs, topped with crispy bacon.
Serves 5 | Ready in 35 mins
• 300g–500g bacon, cut into small pieces
• 500g leeks, thinly sliced
• 2 courgettes, thinly sliced and halved or quartered
1 Fry the bacon pieces in a non-stick frying pan over a medium-low heat for 8 mins, or until the bacon starts to get crispy.
2 Remove ⅓ of the bacon from the pan and set aside. Add the leeks to the pan and season generously with pepper. Stir to combine and fry for 5 mins, then add the courgette slices and fry for a further 5 mins.
3 Meanwhile, cook the pasta according to the pack instructions, minus 2 mins. Drain well, reserving the pasta water.
4 Add the cream cheese to the bacon and leek mixture and stir to combine. Add 3 ladles of pasta water to the pan, along with the pasta. Stir to combine and cook until the sauce has thickened. Loosen with more pasta water as necessary.
5 Serve in a bowl and top with the remaining crispy bacon bits and some black pepper.
This look is low maintenance but high impact. Comfortable and effortlessly cool, pair it with strappy heels or ankle boots and you’re ready for an evening out.
Right: Green Glass Bottle, £12; Linen & Rattan Shade, £20
On sofa: Quilted
Patchwork Cushion with Ties, £9; Green Round
Gingham Cushion with Frill Edge, £8; Knitted Chevron
Floral Cushion, £10
On coffee table: Greige
Knit Effect Ceramic Pumpkin, £7; Orange Knit
Effect Ceramic Pumpkin, £6; Green Tranquil Multi Wick Large Scented Candle, £7
Below: Cosy Check
Autumnal Throw, £15; Green Felted Wool Check Throw with Fringed Edge, £25; Natural Woven Wood Basket, £15; Relay Natural Jute Rug, from £25
Go with the glow
Embrace the darker evenings by scattering a few of your favourite candles around the home.
Cosy
We all secretly love this time of year – it’s the perfect excuse to snuggle up and hibernate with a few home comforts… does it
‘A few cushions can transform a room in mere moments’
Harness nature
Autumnal scents are a simple and soothing way to bring the outside in.
INSTORE
Left: Natural Tufted Toadstool Throw, £17; Green Tufted Toadstool Cushion, £10; Natural Modern Tufted Toadstool Cushion, £9; Woodland Walk Scented Candle, set of 2, £10; Natural Resin Mushrooms, set of 3, £12
Above: Greige Knit Effect Ceramic Pumpkin, £7; Green Glass Bottle, £12; Natural Little Linear Tufted Pumpkin Cushion, £10; Natural Hello Fall Cushion, £7; Orange Cord Cushion, £7
Left: Glass Canisters With Wooden Lids, set of 6, £16.50; George Home Acacia Lid Jar, £2.75; Natural Reactive Glaze Dinner Set, 12-piece, £30 Below: Pumpkin-Shaped Plate, set of 2, £14; Pumpkin-Shaped Bowl, set of 2, £6; Seagrass Placemat, 4-pack, £4; Pumpkin Serving Bowl, £12; Pumpkin Teapot, £8
Mixing up prints with a variety of textures can feel daunting. We say go bold and be brave.
‘Statement pieces are a low-cost, low-effort way to nod to the changing season’
Above: Vintage Scarf Panel Duvet Set, from £17; Ochre Mirrored Floral Duvet Set, from £15; Green Twist Table Lamp, £25
Left: Natural Autumn Pumpkins Duvet Set, from £11; Green Brushed Autumn Leaves Duvet Set, from £15; Guinea Pig Cushion, £7; Brown 3D Shaped Bouclé Pumpkin Cushion, £15; Grey Linen & Rattan Shade, £20
Savvyspends
for
BE A WHIZZ IN THE KITCHEN
Chilly weather calls for homemade soups, stews and casseroles for dinner. Did you know slow cookers use about the same amount of energy as a lightbulb, making them more efficient than an oven**?
A matching matt black air fryer will help keep meals frugal^ too.
If you’re asking the kids to layer up, make sure it’s super-cute. These hooded blankets will be such a hit that you’ll wish they were available in a grown-up size. Stick on a film and grab some popcorn for the perfect comforting night in.
White Unicorn Hooded Fleece Blanket, £12; Blue Dinosaur Hooded Fleece Blanket, £9
Unwinding at the end of the day but don’t want to crank up the heating? Curl up on the sofa with a fluffy hot water bottle and a soft blanket for ultimate snuggle mode. Add a hot chocolate for good measure, too.
Sleepdown Teddy Hot Water Bottle Natural, £8;
NO MORE COLD AIR
Keep draughts at bay with these stylish, statement curtains to insulate the room °. If this colour doesn’t match your decor, they come in neutral shades, too.
Ochre Chenille Thermal Eyelet Curtains, from £50
LIGHTEN UP
Lighting makes up 11% of energy consumption in the average UK home. Give your house a glow – switch to more efficient LED bulbs and shave pounds off your energy bill^ Asda LED Classic 60W Large Screw Lightbulb, £3.50/2pk
SWEET DREAMS
Layering up at bedtime is essential to keeping snug+ Make some cosy, winter swaps for your bed and hit the land of nod in no time.
Silentnight Self-Heating Mattress Topper, from £30; Winter Warm Soft Touch Duvet 15 Tog, from £15; Grey Star Print Teddy Fleece Duvet Set, from £25
LEFT: Disney Mickey Mouse Costume (from 1–1.5 years to 5–6 years), £15; Disney Minnie Mouse Costume (from 1–1.5 years to 5–6 years), £15; THIS PAGE clockwise from top left: Pumpkin Tabard (one size), £13; Baby Skeleton Suit (first size to 18–24 months), £6; Unisex Double Pom Boo Hat (from 0–24 months), £4.50; Marvel Spider-Man Miles Morales Costume (from 3–4 years to 13–14 years), £17; Wednesday Addams Costume (from 3–12 years), £17; Disney Mickey Dog Cape and Ears, £8
Stylist: Lucy Mulliner, Hair and make-up: Naomi Lake
Clockwise from top left: Green Pumpkin Twosie (from 18 months–10 years), from £7, Pink Pumpkin Twosie (from 1–12 years), from £7; Nightmare Before Christmas products: Square Cushion, £9, Disney Nightmare Before Christmas Shaped Jack Cushion, £11, Light Up Pumpkin, £2.50, Pumpkin Stack Light, £15; Ombré Witch and Hat Halloween Fancy Dress Costume (from 1–2 to 7–8 years), £7; Felt Treat Bags, £2.50 each
Creepy cosies
Nightmare Before Christmas Ladies pjs (sizes 4–6 to 20–22), £16; Family of Nightmare Before Christmas pjs (from 18 months –14 years), £10; Nightmare Before Christmas Snoodie (from 2–14 years), from £12; Family of Nightmare Before Christmas pjs (S–XXL), £16; Jack Gown (S–XXL), £24
PREP TIME: 20 MINS
COOK TIME: 20-25 MINS
SERVES: 10 SAMOSAS
DIFFICULTY: QUITE EASY
INGREDIENTS
600g potatoes, peeled and cut into 1cm cube
60g frozen peas
½ tsp mustard seeds
1tsp root ginger
1 small red onion
1tsp ground cumin
½ tsp garam masala
¼ tsp chilli flakes
250g filo pastry
5tbsp melted butter
1tsp white or black sesame seeds
10g fresh coriander leaves, finely chopped
1tsp salt
EASY VEGGIE SAMOSAS
These oven baked beauties are really easy and fun to make - fill them with whatever you like - we've used potatoes and peas with a few spices but you can add your own twisteverything goes! We love these warm straight from the oven dunked in our Maggi Tamarind Sauce.
Preheat the oven to 200˚C (180˚C for fan ovens) or Gas Mark 4.
Boil the potatoes in salted water for 5 mins then drain. Add the frozen peas to the potatoes (they should defrost in the residual heat). Leave to cool for 5 mins.
Fry the mustard seeds in a little oil for 1 minute, until they pop!Add the ginger and onion and cook for 2-3 minutes until the onion has softened.
Mix together the potatoes and peas and add the remaining spices and chopped coriander. Season with salt.
Unroll the pastry,cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place a heaped teaspoon of mixture at one end of the strip, leaving a 2cm border. Take the right corner and fold diagonally to the left, enclosing the filling and making triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds.
Bake for 20-25 minutes, or until golden and crisp, turning halfway through. Serve with Maggi Tamarind Sauce!
Try these simple ways to get the feel-good factor flowing…
1
GET A MOVE ON
Aerobic exercise releases a surge of endorphins, a natural way to soothe stress, pain and depression1. Whether it’s running, strength training or walking – moving your body triggers all the positive feels and leaves you with a lovely, long-lasting buzz.
They say ‘laughter is the best medicine’. A natural mood-booster, humour can lighten a worry, build bonds between friends and relax your body. Even holding a smile has the ability to make you feel happier2 – give it a go!
3 GET YOUR BOOGIE ON
Dancing is a superpower. It reduces the stress hormone, cortisol, produces dopamine and is said to release more endorphins than any other activity3. So turn up your fave tune and dance like no-one’s watching.
4
SOOTHING SMELLS
Looking for a natural remedy to relax your mind and body? Studies4 have shown that essential oils inspire calming effects, helping you to relieve stress. Lavender, citrus and geranium are popular scents – pop a few drops in a diffuser or onto a cotton pad.
5
CREATE A ZEN ZONE
Meditation is one of the best ways to raise happy hormones like dopamine, serotonin, and melatonin5 There are lots of apps that can guide you or simply close your eyes, relax and focus on your breathing to help you emerge happier and calmer.
Note: If you’re experiencing recurring tendon pain – that’s discomfort close to a joint – seek advice from a manual therapist, such as an osteopath, chiropractor or physiotherapist, for tailored ‘release’ approaches.
Sit on a chair with your feet flat and gently twist your upper body to one side, using the chair back for support. Hold for a few seconds and repeat the other side.
2. YOU’RE A BEDTIME BRAIN-WHIRRER
TRY: Shoulder rolls
Roll your shoulders forwards in circular motions to relieve joint tension and repeat in the opposite direction. Gently tilt your head from side to side, forwards and backwards, and delicately rotate in both directions.
3. YOU’RE STOOD ON YOUR FEET ALL DAY
TRY: Legs rested on the wall
Find a clear wall and sit sideways next to it. Slowly turn to lie on your back with your legs up the wall. Bend knees if needed with your bum close to the wall and hold for two minutes. It’s okay to take breaks; you can add a folded blanket under your lower back for comfort.
BREAKFAST WITH CHAMPIONS
‘I feel really privileged that we’ve kept the
Breast Friends momentum going’
Asda’s Ian Firth and Rachael Bradley, co-founder of support group Breast Friends, celebrate their collaboration over a cuppa...
WORDS REBECCA EWING PHOTOGRAPHS MIKE HARRINGTON
As Asda Community Champion, it’s Ian Firth’s job to seek out and discover grassroots, community-driven projects that need a helping hand. He didn’t have far to look to find the peer-to-peer network, Breast Friends Grantham, thanks to the efforts of its indefatigable co-founder, Rachael Bradley…
Ian: The first time I came across Breast Friends Grantham was at an Asda Tickled Pink event we were running in store. I walked in one morning and spotted a Breast Friends Grantham leaflet on my display. I thought, ‘Cheeky things, who left that there?’ So when I got back to my office, I got in touch…
Rachael: [laughs] Yes, I remember, we got a proper ticking off!
I:… but then I asked if we could work together. I saw the great work you were doing and thought, ‘We could build a relationship here.’
R: It was really obvious from the get-go that you wanted to sweep us up and support us as much as you could, which was amazing. As a person, you are very empathetic, very caring. Wanting to support a group of people who want to help each other comes very naturally to you. Having a brand like Asda to back that up is absolutely brilliant. We love Ian.
I: I love Breast Friends Grantham! This is exactly the kind of local grassroots group that we want to support. I’d only been in the job two months and this was my first new engagement so I really wanted to make it work. We supported you with a grant application
to the Asda Foundation. You ended up getting just under £500.
R: It was a great addition to our pot. The money goes to supporting our members – from buying a wig for those who can’t afford one, getting patients to hospital for treatment or sending flowers to those going through a tough time. We were awarded an Asda Foundation Green Token Award too – that’s £500.
I: You co-ordinate your group really well. As soon as you knew about the Green Token Award, emails went out and messages were sent asking people to vote. You stormed it.
R: The thing about Breast Friends is that it’s personal. I set up the group with my friend, Sara Green, who’d also had breast cancer. In the pandemic, there was a lack of support available, and it was much needed in our local community. Losing my mum to breast cancer in 2016 is what also drives me to get the message out there. I’m never going to shut up! I’ll do whatever it takes and do what I need to do.
I: And you don’t have any filters about going out
Get support
If you are affected by breast cancer, get in touch with Breast Cancer Now for support. Visit breastcancernow.org/ information or call the helpline free on 0808 800 6000.
BREAKFAST WITH CHAMPIONS TICKLED PINK
and asking for help. You’re amazing. You even went to the local authority and asked if they could put breastchecking tips on the side of a bin lorry.
R: I work for South Kesteven District Council. They’ve been amazing all through my breast cancer journey. When my chief executive asked me, ‘What’s next?’, I said, ‘I think we should get a pink bin lorry.’ Turned out the council needed two new lorries in their fleet so we painted one bright pink (at no extra cost) with the message ‘Breast to check!’ on the side with the main signs and symptoms. I call her Betty BoobBin and she was even on BBC Breakfast. She will do her day job while also raising vital awareness throughout the entire district.
I: It drives down a different route every day and I feel such a sense of pride when I see it. Sadly, the group has lost a number of members to cancer – my sister-in-law had breast cancer too – so it’s personal. I know how vital it is to get the message out there.
R: I’ve managed to secure a large electronic billboard in our town and convinced a nice group of men to take their tops off to raise awareness that men can get breast cancer too. It will show for the entire month of October [Breast Cancer Awareness month]. If you want to get your top off too, Ian…
I: Erm, it’s right next to a KFC, and I don’t want to put people off their food… This is what I mean by how incredible you are. There’s no stopping you. You’ve just completed CoppaFeel’s CoppaTrek!… how are your feet?
R: My toes have recovered quickly, but I ache, and I’m so tired. It was an insane 100km walk through Hadrian’s Wall country. Hundreds of people applied and only 120 got through; people who had been on a breast cancer journey themselves or wanted to make a
‘Losing my mum to breast cancer is what drives me to get the message out there’
difference. It is hands down the best thing I’ve ever done. It was six days out of my comfort zone, with people I had never met before, but I’ve realised I can do anything if I put my mind to it. And it raised a huge amount of money for the breast cancer charity, CoppaFeel!
I: I never doubted you at all. You’re one of the strongest people I know.
R: Aw, thanks Ian. I feel really privileged that we’ve been able to work together and keep the Breast Friends momentum going. I won’t let it drop, and I know you won’t either. Asda helps me to feel very seen.
Asda has supported the work of leading breast cancer charities since 1996, currently helping our partners Breast Cancer Now and CoppaFeel! We’re putting breast cancer awareness on everyone’s list. Look out for our Tickled Pink products in store and online.
The venue
Jubilee Church Café, London Road, Grantham
Terms and conditions
Better yet, put away £40 or more by 19th November and you’ll earn a £5 bonus on us!*
App is required. Subject to availability. Mobile data may be required. Must scan app. You must be a registered Asda Rewards member to participate in the Christmas Saver Cashpot. The Christmas Saver Cashpot is an option within ASDA Rewards that allows you to save your main Cashpot for spending over certain dates in 2023 during the Christmas period. You may transfer as many times as you like from your Cashpot into your Christmas Saver Cashpot however the maximum amount you can transfer in total into your Christmas Saver Cashpot is £300.00. You can transfer from your Cashpot to your Christmas Saver Cashpot until the *19th November 2023 at 11.59pm. Christmas Saver Cashpot bonus will be added by 11:59pm 24th November 2023 and the Christmas Saver Cashpot will be available to spend from 00:01 24th November 2023 to 31st December 2023 23.59, after this all savings and bonuses will expire. For more details and full terms and conditions see Asda Rewards app or visit www.asda.com/rewards/terms.
Christmas iscoming…
With just a couple of months to go until the big day itself, here are eight of our favourite Christmas products from a whopping 300+ exciting and delicious new arrivals – which of them will make it onto your Christmas table this year?
While you might only just be starting to think about Christmas, the cogs at Asda HQ have been in motion for 18 months. We’ve been tasting, testing and tirelessly tweaking to create a banquet of festive food and drinks the team is super proud of. From sensational starters that celebrate the best quality produce on the market, to showstopping puds that bring an aspect of theatre to your meal, there’s something for every palate and purse.
So get ready to be properly dazzled. Asda’s Senior Director of New Product Development, Linsey Taylor, and Senior Product Development Manager, Victoria Watson, reveal this year’s highlights, each with quality and flavour at the fore.
2
Free Range, Corn Fed, Norfolk Bronze Turkey Joint with Orange, Cranberry, Fig and Pork, Sage and Caramelised Onion Stuffings ‘A brilliantly convenient main with two kinds of stuffing – one savoury and one sweet – apple and cherrywood smoked bacon, plus a finishing butter to keep the meat really moist.’ Linsey
Smoked Salmon & Beetroot
Terrine Wreath
1
Flavoursome
Crackling Pork
Belly Roast with a Caramelised Leek and Apple Stuffing
‘We spent a lot of time perfecting the crackling on this so it’s super crispy and delicious.’ Linsey
‘What’s special about this is the eye-catching colour from the beetroot. Honey roasted salmon, smoked salmon and beetroot is topped with a dill and soft cheese mousse and finished with hand-ruffled smoked salmon. Stunning.’ Linsey 3
Asda Extra Special Chocolate and Honeycomb Avalanche Dessert
‘This is a great showpiece for Christmas Day. We’ve created a salted caramel semifreddo with mascarpone, which – when balanced with the chocolate and honeycomb – means it’s not too sweet. Take it out of the freezer an hour before serving then remove the case at the table to create an avalanche effect.’ Victoria 4
DON’T MISS OUR CHRISTMAS MAGAZINE FREE! In store from 7 November
Asda Extra Special Truffle & Parmesan Pigs in Blankets
‘You can’t have Christmas without pigs in blankets and these are utterly addictive! British pork is seasoned with fragrant black summer truffle and salty Parmesan, then hand-wrapped in dry-cured oak-smoked bacon. Stock up as they’ll definitely be in high demand.’ Victoria
Asda Extra Special Salted Caramel Espresso Martini
5
Brown Butter & Dark Spiced Rum Stollen Wreath
‘Our signature festive flavour is brown butter and spiced dark rum, and it’s at its absolute finest in this stollen wreath – delish!’ Victoria
OMV! Strawberry Trifle
‘For a great-tasting vegan trifle, tangy strawberry compote, dairy-free custard and sponge is topped with a genius non-dairy and coconut cream topping.’ Linsey
6
‘We’ve used 100% Arabica Latin American blend coldbrew coffee, clean triple-distilled vodka and coffee liqueur finished with Madagascan vanilla extract, sea salt and caramel to create a bar-worthy blend.’ Victoria 8
What’s on my plate…
Presenter and crime author RichardOsman on how his Sunday Times number one bestseller, The Thursday Murder Club, captured the world
Tell us about your new crime book in the works... WithTMC,theycan’tjumpoutof helicoptersorgetintocarchases; they’renotdetectivesinthatway. Mynewcharactersaremuchmore traditional:adetectivefather-in-law/ daughter-in-lawduo.She’saclose protectionofficertravellingtheworld withbillionaires.He’salocalcopwho likestostayathomeanddothepub quiz.Then,theirworldscollide…
