Asda Magazine November & December 2022

Hello

It’s the most wonderful time of the year…

I secretly love the chaos of my family gatherings at Christmas. Bring on the mis-matched chairs around the dinner table, the all-hands-on-deck moment as the delicious food is served, and the sneaky snooze after dinner before ‘friendly’ competitive games. But Christmas Eve has always been my favourite – I love the excitement and anticipation. This year, I plan to treat myself to a new pair of cosy PJs, light a scented candle and then snuggle up to watch a festive movie with cheese and wine. In my head it’ll be the calm before the chaos but, in reality, I’ll probably be surrounded by gift wrap and sticky-tape, frantically finishing off those last few presents for my nieces and nephews. Is it just me who thinks it always takes longer than you expect? Whatever your plans, we’ve packed this issue full of inspiration to get you through the festive season. From ideas to add some sparkle to your home and wardrobe to a reindeer crumpet eggnog bake (p58) – yes, really!

Jessica Timms | Asda Magazine editor ● asdamagazineeditor@asda.co.uk | For other contacts see page 5

Editor’s picks…

Christmas cocktails

I can’t wait to re-create these cocktail recipes! But, which one do I try first? page 48

Slumber fun

Is it even Christmas without matching PJs? Never too old for a sleepover… page 110

Peas please! Not only are peas cheap, these bruschetta are great finger food too! page 31

inside What’s

09 11 ¾ THINGS TO LOVE THIS MONTH

See the year out with a bang with the latest must-tries from an aisle near you

Love to eat

Forks at the ready – it’s time to get stuck into some delish dishes

16 WHAT’S FOR DINNER?

Quick, filling recipes to keep you warm

24 SIMPLE-TO-MAKE TREATS

Handcrafted recipe and gift ideas

31 EVERYDAY HEROES: FROZEN PEAS

These little freezer stars deserve much more than just fish fingers and chips!

34 MATCHDAY SNACKS

Half-time picky bits are coming home with these winning recipes

38 ONE DISH, THREE MEALS

Give leftover Bolognese a delicious new lease of life!

42 CANDY CANE HEAVEN

A show-stopping cake and cupcakes galore – just help your elf

53 12 HACKS OF CHRISTMAS

Our clever Asda elves share their kitchen secrets…

58 HAPPY BRUNCHMAS!

Reindeer crumpets – enough said

62 STICK OR TWI S T: TURKEY

Traditional or spicy revamp? Your call

67 MY KIND OF CHRISTMAS

Five families share how they get ready for the season’s most special day

78 THE TASTEMAKERS: BECOME A GIN EXPERT

Meet Joff Curtoys, our gin genius

84 BETWIXMAS FEAST

Cheeseboard mac and cheese, anyone? Leftovers to feast on

48 LET’S HAVE COCKTAILS!

Splash out on these tasty tipples

90 SMART LIVING

How to watch the pennies... and still get the most from the Big Day!

Get the look

Editor Jessica Timms

Content Planner

Stephanie Martin

Content Co-ordinator

Nancy Stockdale

Senior Content Manager

Hannah Dove

Feel good

Affordable ways to add some stylish touches to your home and wardrobe

94 THE EDIT

Our selection of the latest must-buys

97 HOW TO… STYLE YOUR HOME FOR CHRISTMAS

Our glittering and colourful ideas will add sparkle to any occasion

102 GET ON TREND WITH RED

Go bold this winter with a splash of vibrant colour around the home

104 HEAD-TURNING CHRISTMAS OUTFITS

Sequins and satin – party on!

asdamagazineeditor@asda.co.uk

Asda on 0800 952 0101

Asda Magazine, Asda House, South Bank, Great Wilson Street,

Grab a cuppa and sit back with our heart-warming and inspiring reads

118 LIVE YOUR BEST… CHRISTMAS

Check out our seasonal wellness tips

122 A CRAFTY CHRISTMAS

Easy, money-saving makes with a festive flourish

126 NEW YEAR’S EVOLUTIONS

What to embrace and enjoy in 2023

128 BREAKFAST WITH CHAMPIONS

A chat with crafter and mental health worker Charlotte Groenewald

130 HE’S OUR CHRISTMAS GUY…

Get elfed up with bedding, mugs, cushions, cupcakes and more

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.

Asda Asda Asda Asda

Consultant Editor

Rebecca Denne

Art Director Jo Clark

Editorial Director

Dan Linstead

Acting Food Editors

Rachel Beckwith

Associate Editor

Jessica Carter

Design Director Will Slater

Art Editor Laura Phillips

Sub Editor Lou Cassell

Client Director Clair Atkins

Account Manager Maria Rees

Workflow Manager

Lisa Houghton

With thanks to: Neil McKim, Linzi Pucino, Helen Renshaw and 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.

Our food & you

We love bringing you varied, balanced and great value recipe ideas every issue. Here’s what you need to know

Our recipes

All our recipes are specially created with you in mind. We work with our development 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 for less.

• Ensure meals are nutritionally balanced, and use everyday ingredients

• Minimise food waste by using ingredients smartly and providing leftover ideas.

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 number of people the recipe serves. When you see the recipes at Asda.com this same price per serve will be shown.

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

From easy peasy to ‘brace yourself ’ cooking

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is highlighted in a ‘traffic light’ graphic – green, amber, red. Green is good, while red is the other extreme – a lot of fat or salt, for example, and amber is somewhere in the middle.

In the Asda Magazine kitchen this month...

Heather Nugent Craft queen

A craft expert and foodie, see Heather’s handmade, money-saving gift ideas on pp24 and 122.

Mike English Photographer

Mike brings his magic touch to our cupcake-crazy recipe, and turkey variations, on pp42 & 62.

Gabriella English Foodie expert

Cookery writer and food stylist supreme, Gaby gets excited about turkeys on page 62.

Ways to shop IN STORE

We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features. Look out for:

(Icons exclude optional suggestions)

At Asda, we like to make sure the healthiest choice 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.

Find your nearest Asda at storelocator.asda.com

SCAN & GO

Contactless payment and less checkout time – use a scanner or smartphone

HOME DELIVERIES

Shop online and choose a home delivery slot.

CLICK & COLLECT

Shop online and pick up from one of over 450 UK locations

Give products, subscriptions, apps, games, music and more.

1 Have a cuppa at Christmas

Teatime just got festive with these cute elf mugs. There’s one for everyone in the family too, so no squabbles. Elf Mugs, £1.75 each

2

As sweet as pie….

Whichever one you choose, don’t forget the brandy butter and cream…

1. ASDA MINCE PIES

If you like your mince pies as they come, then get a few packs of these classics in your trolley. Great value and fantastic flavour – we won’t tell anyone if you start eating them before the big day.

2. EXTRA SPECIAL RUM AND IRISH CREAM MINCE PIES

All-butter shortcrust pastry cases hold generous fillings of fruity mincemeat with citrus peel, a whisper of Valencian orange oil, a dash of orange liqueur and a nip of cognac. What a pie…

3. EXTRA SPECIAL GIANT INDULGENT MINCE PIE

Packed with three-month-matured port-laced mincemeat and topped with zingy orange zest, this

Festive fur babies

Don’t forget your pets this Christmas! Give them a snuggly new bed, dress them in their bestest bib and tucker, and give them joy with new toys to tug at all over the festive period. They’re part of the family after all…

Cat Stocking, £3; Pet Hat and Bow Tie Set,

It’s good for your elf…

Spread some Christmas cheer with these snuggly pyjamas, featuring our favourite fun-loving elf. Wrap yourself in these cute cosies, grab a candy cane and be prepared for some seriously merry moments. Find more fabulous ‘elfy’ gifts on page 130, including mugs and more pyjamas!

7

MUNCHING THE NUMBERS : HARISSA-ROASTED SQUASH AND FETA SALAD

high in satisfaction. Toss chunks of butternut squash with seasoning, a little oil and a decent helping of fiery harissa. Roast in the oven at 200°C/180°C fan/gas 6, then tumble through Asda Mild Pea Shoot Salad leaves and crumble tangy feta over the top. A filling, sweet-salty salad that’s fit for cosy winter lunches and simple starters.

9Pudsey power

Asda has been a proud partner of BBC Children in Need for more than 20 years, raising over £28 million to support children and young people across the UK. And this year, we want to make sure our efforts are bigger and better than ever! Take a look at the huge range of Pudsey goodies we have on offer – from T-shirts and onesies to pyjamas and sweatshirts – channel Pudsey power and help us to support children in crisis across the UK.

All for BBC Children in Need: Pudsey Onesie, £14; Pudsey Sequin Sweatshirt, £9; Pudsey Socks, £4; Men’s Shirt, Navy, £10

Love to eat & drink

Bring on the bubbles

There’s a reason those in the know tip their glass when pouring sparkling wine – it helps the bubbles hit the side of the glass, stopping the foam from getting carried away and fizzing over the top. Who knew? And believe us, if you’re drinking our Extra Special Cava, you won’t want to waste a single drop. This crisp white is worth stocking up on for that Christmas morning clink, or cheers at midnight.

ASDA Extra Special Mas Miralda Cava Brut – was £8, now £7*

Easy dish alert Potato

are good for a quick

WHAT’S FOR DINNER?

Faff-free feasts

The lead-up to Christmas can feel like you’re plate-spinning – we’ve got you. Try these easy-to-cook meals for days when you’re juggling…

Waffley fish pie

No peeling or mashing but still lots of lovely crunchy potato topping – we’re in! Just five ingredients and ready in 30 minutes

Serves 4 | Ready in 30 mins

Faff factor |

• 400g pack Asda Fish Pie Mix

• 150g frozen peas

• 25g pack Asda White Sauce Mix

• 300ml semi-skimmed milk

• 8 potato waffles

• steamed carrots or broccoli, to serve (optional)

1 Preheat the oven to 200°C/180°C fan/gas 6. Tip the frozen fish pie mix and peas into an ovenproof dish.

2 Make up the white sauce mix according to the pack instructions and, once thickened, pour this over

the fish and peas. Tear or cut the waffles into pieces and arrange over the top of the filling

3 Bake for 25 mins until the waffles are golden. Allow to rest for a minute or two before serving.

Cook’s tip: Add the milk slowly to the sauce mix, stirring well each time Serving suggestion: Sprinkle with chopped parsley and serve with veg.

Double delight

If your slow cooker is big enough, this recipe is easy to double up. Ideal for feeding a crowd.

Stew-pidly easy beef bourguignon

This rich and comforting slow cooker recipe uses Marmite as its secret ingredient – just don’t tell the ‘haters’, they’ll never guess!

Serves 4 | Ready in 5 hrs 35 mins or 8 hrs 35 mins | Faff factor |

• 400g Asda Tender Lean Diced Beef

• 400g Asda Scratch Cook Vegetable Base Mix

• 1tsp sunflower oil

• 1 beef stock cube

• 1tbsp tomato purée

• 2tsp Marmite

• 187ml red wine (one small bottle)

• 200g baby button mushrooms

• 2tsp cornflour (optional)

• fresh parsley, to serve (optional)

1 Add the beef and vegetables to the slow cooker, drizzle over the oil and toss to coat.

2 Dissolve the stock cube in 400ml boiling water. Stir in the tomato purée and Marmite before adding to the slow cooker along with the red wine.

3 Add the mushrooms and cook on high for 5 hrs 35 mins or low for 8 hrs 35 mins. If you prefer thicker gravy, mix cornflour with 1tbsp cold water and stir into the slow cooker, set to high and cook for a further 30 mins. Scatter with fresh parsley, if you like, before serving

Leftovers tip: Cool fully and freeze or store in the fridge for up to 3 days, reheating fully before serving. Scratch cook vegetables are invaluable to have on hand for adding to stews and soups, upping your 5-a-day with no effort.

Serving suggestions: Mashed potatoes or chunks of crusty bread to mop up all the delicious juices.

Nutty chicken strips

These protein-packed strips are handy for adding to a salad or sandwich. Chop up and sprinkle over some leaves for a quick lunchbox filler

Serves 4 | Ready in Faff factor

• 5tbsp smooth peanut butter

• 2tbsp sweet chilli sauce

• 1tbsp reduced salt soy sauce

• 500g frozen Breast Strips

To serve (optional)

• 1 pouch Asda

• Little Gem lettuce

• red chilli, chopped

1 Preheat the oven to 200 gas 6. In a large bowl butter with 90ml boiling water until smooth before stirring in the sweet chilli sauce and soy sauce.

2 Pour a third of the sauce into a small serving bowl and set

3 Add the chicken strips to the bowl and mix well to coat before arranging the strips in a single layer over a large baking tray. Cook for 20 mins until sticky and golden

4 If assembling into lettuce cups, heat the rice according to the pack instructions and break of the lettuce.

5 Divide the rice between the lettuce leaves and then top with chicken strips, before drizzling over a little of the reserved sauce to serve. If you like it hot, add some chopped red chilli as garnish.

Keep it clean

Line your baking tray with parchment paper for an easy clean at washing up time.

Sausage-stuffed pittas

one-pan supper means you don’t need any cutlery grab a loaded pitta and have a napkin handy.

mins

Asda Extra Special Sausages

finely chopped

low-fat Greek style plain yoghurt

slice them in half. Fill each one with some rocket followed by the sausage and courgette mixture. Spoon the yoghurt sauce over the filling and sprinkle with paprika, if using, to serve.

C/180°C fan/ gas 6. Cut the sausages and courgettes and place in a large over the oil and toss well to coat before roasting for 10 mins. tir and then for a further 10 mins. stir the garlic through . Warm the pittas in the oven for 2-3 mins, then

Cook’s tip: Mix together the sausages, courgettes and oil with your (clean) hands before adding to the roasting tin, to ensure everything is evenly coated Leftovers tip: Reheat the sausage and courgette mixture until piping hot and pile on top of a jacket potato before topping with the yoghurt sauce. Will keep in the fridge for 24 hours.

READY IN 15 MINS

Creamy avocado pasta

A super creamy pasta sauce without a hint of dairy and extra quick, too.

Serves 4 | Ready in 15 mins Faff factor

• 400g spaghetti

• 2 ripe avocados, peeled and destoned

• 130g Asda Free From Garlic and Herb Soft Cheese Alternative

• 6tbsp fresh coarse breadcrumbs (vegan, if necessary)

• 1 lemon, zest only

• 6 rashers streaky bacon (for a non-vegan option)

1 Cook the spaghetti according to pack instructions. While the pasta is cooking, use a stick blender to blitz the avocados with the soft cheese, or mash with a fork, until smooth.

2 Place the breadcrumbs in a dry frying pan and cook over a medium heat, shaking the pan from time to time until golden and crisp. Tip the toasted breadcrumbs into a bowl and stir through the lemon zest.

3 Drain the pasta, reserving 1 -2tbsp of the cooking water. Return the pasta to the pan and stir through the

Get on top of things

Blitz stale bread into breadcrumbs and freeze for lots of future sprinkling opportunities.

avocado mixture along with the reserved water. Sprinkle with the toasted breadcrumbs before serving.

4 If using the bacon, cook until crispy Roughly chop and stir through before topping with the breadcrumbs.

Serving suggestion: Mixed salad.

Each 359g portion contains

CHRISTMAS DE SERVES LURPAK

Cookie heaven

Make a batch of soft-centred, buttery biscuits and you’re half way to the perfect foodie Christmas gift. Fill an easy-to-make cookie can with your delish home bakes and they’re wrapped up and ready for giving.

White chocolate and cranberry cookies

Makes 24 | Ready in 40-60 mins Faff factor | V

• 150g unsalted butter, at room temperature

• 70g caster sugar

• 70g dark brown sugar

• 1 free-range egg, beaten

• 2tsp Asda Extra Special Madagascan Vanilla Extract

• 225g self-raising flour

• 100g dried cranberries

• 100g white chocolate chips

1 Preheat the oven to 200°C/180°C fan/ gas 6. Beat the butter and both sugars in a large bowl until light and fluffy. Add the egg and vanilla to the bowl and beat to combine.

2 In a small bowl combine the flour and ½tsp salt. Add the dry ingredients to the butter and egg and stir to form a dough. Add in the cranberries and half the white chocolate chunks and mix until fully combined.

3 Form the dough into walnut-sized balls, and place 6 on a large baking sheet lined with non-stick baking paper, evenly spaced. Squash each ball flat so that it’s about 1cm thick. Add a few of the reserved white chocolate drops to the top of each cookie, then bake for 10 mins or until golden brown around the edges.

4 Allow to cool on the tray for 5 mins and then transfer the cookies onto a cooling rack. Once cool, store in an airtight container and eat within 2-3 days.

Make a…

You will need:

potato

double-sided

gold

scissors

Step one

Clean out the inside of the tube. Cut a potato in half and use your knife to cut a star shape into the cut surface. Then cut in from the side to remove the potato around the star so that it stands away from the rest of the potato.

Step two

Dry off the potato and dip into your gold paint. Press down firmly and evenly, trying not to move the potato as you print. If you do get any stray dots of paint on the paper, turn these into small hand painted stars. Allow to dry fully.

Step three

Wrap the paper around the tube, securing at the back with double-sided tape Also use double-sided tape to secure bands of ribbon around the tube. Finish by tying a bow and sticking to the front of the tube. Fill with your delicious cookies.

Step one, two and three

Take your smaller card square and fold it in half in both directions (a) – use these folds as a guide for the centre of the square. Fold the bottom right corner into

Step four and five

Press in the edges just below the centre square (e) and then fold over the bottom right corner over so the point meets the centre, forming three sides of the

the centre twice and repeat for the top left corner (b, c). Unfold so it lies flat again. Repeat for the other two corners. Unfold just the second fold on each side (d).

box (f). Do the same for the top left corner for the fourth side. Repeat steps one and two with the larger card square to make the lid. Fill with truffles!

UNDER 70 CALORIES A TRUFFLE

Salted caramel truffles

Makes 24 | Ready in 30 mins, plus 3 hours chilling time

Faff factor | V GF

• 170g Asda Extra Special Madagascan Dark Chocolate

• 150g half-fat crème fraîche

• 2tbsp Asda Extra Special Cornish Sea Salted Caramel Natural Flavouring

• 30g caster sugar

1 Break up the chocolate into small chunks and place in a bowl. Add the crème fraîche and salted caramel flavouring to a small saucepan and

gently heat, stirring constantly. Just as it starts to bubble, remove the mixture from the heat and pour it over the chocolate. Leave for 1 min to melt. Use a spatula to gently stir until the chocolate has just melted and combined. Don’t be tempted to overmix at this stage, or the chocolate may seize. Cover and place in the fridge to set for at least 2 hours.

2 Place the caster sugar in a small bowl along with ½tsp salt and stir to combine. Take heaped teaspoons of the truffle mixture and roll each into a walnut-sized ball. Once shaped, roll each ball into the sugar mixture to lightly coat each one. You can use

some latex gloves to avoid getting too messy, if you like.

3 Shake the bowl to coat each truffle completely with sugar and place on a tray. Repeat until all your mixture is gone, then cover and place in the fridge to chill. To finish, place the chilled truffles into small paper cases. Cover tightly and store in the fridge for up to 2 weeks.

Spicy heaven

Conjure up Christmas in a jar with this fruity festive preserve. Add a cute salt dough decoration and your tea-and-toast loving buddies will enjoy over breakfast – on reindeer crumpets! – for weeks to come.

Gingerbread jam

Makes 700ml (or 6 x 125ml)

Ready in 1 hr 20 mins, plus cooling time of 5hrs | Faff factor | V GF

• 1 lemon, juiced

• 1kg Bramley cooking apples; peeled, cored and chopped

• 230g dark brown sugar

• 1tbsp ground ginger

• 1½tbsp mixed spice

1 Place all the ingredients into a large pan along with 350ml water. Bring to a simmer, stirring to dissolve the sugar. Cook gently, stirring regularly, for 40 mins until the apples have collapsed.

2 Meanwhile, put a plate in the freezer for at least 15 mins. To test the jam, remove the pan from the heat. Put a teaspoon of jam onto the chilled plate and carefully push your finger through

the jam – you’re looking for it to wrinkle and not flood back in to fill the gap. If it’s still a little runny, put the pan back on the heat and simmer for another 10 mins. Put the plate back in the freezer and test again in the same way.

3 Divide the jam between sterilised jars and seal. It will keep for up to 3 months in a cool, dry place. Once opened, chill and use within 1 month.

Make a… salt dough decoration

You will need:

• 90g plain flour

• 15g mixed spice

• 60g table salt

• 40ml water

• acrylic paint and thin paintbrush (or acrylic paint pen)

• baking tray and greaseproof paper

• rolling pin

• small gingerbread man cutter

Step one

Mixed together the flour, spice, salt and water to form a dough. If the dough is dry, add a splash more water until a ball forms. Lightly flour your surface and rolling pin and roll out the dough to a 5mm thickness.

Keep it clean

To sterilise jars, preheat oven to 140°C/120°C fan/ gas 1. Wash the jars in hot, soapy water and rinse. Remove rubber seals then heat in the oven for 30 mins.

Step two

Use a small gingerbread man cutter to cut out as many shapes as needed for the numbers of jars you have filled. Poke a hole for your string in the top centre of the head and carefully move onto a lined baking tray.

Festive trimmings

Take your Christmas dinner up a notch this year with our high-quality, great value trimmings

Sides make a festive feast – especially if they’re from our E xtra Special range. Look out for these treats…

Stuffing balls Easy to serve and delicious, these stuffing balls are made with succulent British prime pork sausage meat, sage and onion, plus honey for a hit of sweetness.

Pick and mix

Bramley Apple & Cranberry

Braised Red Cabbage

£2.75/500g or 2 for £5

Sprouts and bacon Naturally smoked roasted bacon chunks and trimmed Brussels sprouts – selected for the best quality – are flavour enhanced with butter infused with sage. Pigs in blankets These are made with tender 92% British prime pork sausages that have been seasoned with a blend of spices, then wrapped in dry-cured oak-smoked bacon.

Extra Special 12 Pork, Sage & Caramelised Onion Stuffing Balls

£3/350g or 2 for £5

Red cabbage This festive treat is braised with Bramley apples and sweet cranberry chutney and finished with a pinch of cinnamon. Cauliflower Cheese A classic side with tender cauliflower florets in a creamy three-cheese sauce, with a gratin-style crunchy, cheese (Wyke Farms© mature Cheddar) and parsley topping (pictured above, £2.75/400g ).

Brussels Sprouts with Smoked Bacon

£2.75/340g or 2 for £5

Extra Special 10 Pigs in Blankets

£3/500g or 2 for £5

Frozen Peas

Frozen peas are small but mighty when it comes to flavour – and a budget-friendly choice as we save for the festivities. Unleash their true potential with these quick and super-tasty recipes

• 4tbsp half-fat crème fraîche

• drizzle olive oil, to serve (optional)

1 Heat 1 tbsp olive oil in a large saucepan over a medium-high heat. Fry the onions and fennel for 5 mins until soft but not browned. Add the potatoes and stock, bring to the boil,

with freshly ground black pepper and scatter over the fennel fr

Pea and aubergine curry

peas add a burst of sweetness and a splash of colour to this crowd-pleasing dish.

4 | Ready in 45 mins

Faff factor

2tbsp coconut oil

large onion, finely chopped fennel seeds, lightly crushed aubergines, cut into 2cm cubes

Asda Korma Curry Paste 400ml tin reduced fat coconut milk

Asda Frozen For Freshness

Garden Peas cherry tomatoes, halved fresh coriander, finely chopped

4tbsp natural yoghurt ice or flatbreads, to serve (optional)

1 Heat the coconut oil in a frying pan over a medium -high heat, then add the onion and fry for 5 mins until soft but not browned. Add the fennel seeds and aubergines, and cook for a further 5 mins, or until the aubergines are starting to soften.

2 Stir in the curry paste and cook for 2 mins. Pour in the coconut milk and 200ml water, bring to the boil, cover, and cook for 20 mins.

3 Add the peas and tomatoes to the pan for the last 5 mins of cooking, adding a splash of water if looking a little dry. Stir in the coriander and serve topped with a dollop of yoghurt and some rice or flatbreads on the side, if you like.

Veg it up

Increase the veg variety by using 200g of peas and 200g of diced mixed root vegetables – a real winter warmer.

ONLY 70p A SERVE

Crushed pea and ham bruschetta

Have this recipe up your sleeve for when you’ve got friends over – festive drinks parties, we’re looking at you…

Serves 4 as a light lunch | Ready in 20 mins | Faff factor

• 200g Asda Frozen For Freshness Garden Peas

• 1 lemon, zest only

• ¼tsp chilli flakes (optional)

• 1 Asda Bake at Home Baguette

• 2tbsp extra-virgin olive oil

• 1 whole garlic clove, peeled

• 6tbsp Asda Light Soft Cheese

• 80g Asda Italian Prosciutto

• fresh mint leaves or parsley, to garnish (optional)

1 Preheat the grill to medium. Tip the peas into a pan of boiling water over a high heat and cook for 3 mins, then drain and refresh in cold water. Drain again and place in a small bowl along with the lemon zest and chilli flakes, if using, and mash with a fork or blitz briefly with a hand-held stick blender to make a coarse mash.

2 On a board, cut the baguette in half lengthways and cut each half into 4 equal-sized pieces. Arrange on a baking tray and brush the cut side of each piece with olive oil. Toast under the grill for 1-2 mins on each side until golden and crisp. Remove from the grill and rub the cut side of each piece with the whole clove of garlic.

3 Spread each piece of toasted baguette with soft cheese and top with a spoonful of the pea mix, then drape over some proscuitto. Drizzle over the remaining olive oil and season well with black pepper. Garnish with mint leaves or parsley, if using, and dig in immediately.

Guaca-goal-e

Mexican-style guacamole gets a pitch-perfect makeover

Serves 6 | Ready in 15 mins Faff factor |

• 1 red onion, chopped

• 2-3 garlic cloves, crushed

• 5 cherry tomatoes, roughly chopped

• 1 small red chilli, deseeded and chopped (optional)

• 3 ripe avocados, peeled and destoned

• 1 lime, zest and juice

• small handful of coriander leaves, roughly chopped

• 2tsp extra-virgin olive oil

• 6tbsp Asda Reduced Fat Soured Cream

• crudités to serve – try baby peppers, celery sticks and carrot batons

1 Put the red onion, garlic, tomatoes and chilli, if using, into a bowl and add the avocado flesh. Add the lime zest and juice.

2 Scatter over the coriander and use a whisk to gently mash everything together. Stir the oil through the mixture

3 Transfer to a rectangular baking dish, cover, then chill until needed.

4 When ready to serve, put the soured cream into a food or freezer bag, then snip off the pointy tip to create a piping bag. Use the soured cream to mark lines on your guac football pitch. Serve with the crudités for dipping.

Cook’s tip: The guacamole can be made up to half a day ahead – but don’t add the soured cream until just before serving.

Leftovers tip: Coriander is great sprinkled over curry or a warming winter soup – or blitz instead of basil for a twist on pesto.

Baked

As easy as a tap -in from five yards, these chickpea balls are lightly spiced and packed with herbs, great for dunking in a super-quick-with-a-kick yoghurt dip.

Serves 6 | Makes 8 | Ready in 30 mins | Faff factor | |

• 1 red onion, diced

• 2x400g tins chickpeas, drained, liquid reserved

• 3 garlic cloves, crushed

• 20g fresh parsley, chopped

• 2tsp ground cumin

• 2tsp ground coriander

• 2tbsp plain flour

• 2tsp sesame seeds

• 2tsp rapeseed oil, plus a little extra for brushing

• 5tbsp Asda Fat Free Greek Style Yoghurt

• 2tbsp tahini

• 1tbsp chopped fresh mint leaves

• 1tsp chilli flakes

• baby spinach leaves, to serve

1 Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper.

2 Put the onion, chickpeas, garlic, parsley, spices, flour and sesame seeds into a food processor. Pour in the oil and 2tbsp of chickpea liquid. Season with freshly ground black pepper and blitz a little at a time until

almost smooth, but with some texture. Divide into 18 equal pieces and roll into balls. Put on the lined baking sheet, brush with the oil and bake for 18-20 mins until crisp and light golden.

3 As the falafels bake, mix the yoghurt, tahini, chopped mint and chilli flakes, if using, until combined. Transfer to a small bowl.

4 Allow the falafels to cool. Scatter a serving board with spinach leaves, tip the falafels on top, and serve with dip.

Cook’s tip: Uncooked, these falafels can be made up to a day in advance. Leftovers tip:

• Save the chickpea water (known as aquafaba) to make vegan meringues.

• Use leftover yoghurt in place of cream for pasta dishes for a less rich taste, or mix into a salad dressing.

Sweet chilli chicken lettuce cups

Score a winner with these sweet-meets-savoury party bites, bursting with taste and texture.

Serves 6 | Ready in 25 mins (includes chilling time) | Faff factor

• 3tbsp sweet chilli sauce

• 1tbsp reduced-salt soy sauce

• 1tbsp sriracha sauce or hot sauce

• 1 lime, zest and juice

• 1tsp sesame oil

• 2 large chicken breasts, cubed

• 2-pack Asda Crisp & Crunchy Little Gem Lettuce

• 1 carrot, grated

• 4 radishes, grated

• 1 spring onion, sliced

• 2tsp chopped Asda Dry Roasted Peanuts

1 Mix together the sweet chilli sauce, soy sauce, sriracha, lime zest and juice and 1tsp of the sesame oil in a large bowl to make a marinade.

2 Add the chicken cubes and mix to coat well. Cover and chill for at least 10 mins, or until needed. You can marinate the chicken the evening before to save time on the day.

3 mins, ensuring the marinade is bubbling gently.

4 Arrange 12 lettuce leaves on a serving plate, then spoon in the cooked chicken. Top with the grated carrots, radishes and spring onion. Scatter over the nuts and coriander and serve.

Leftovers tip: Blitz leftover peanuts together with oil to make a homemade peanut butter – add a maple syrup for something different.

• 1tbsp chopped fresh coriander

3 Heat the remaining 2tsp sesame oil in a large pan or wok. Using a slotted spoon, lift the chicken out of the bowl, reserving the remaining marinade. Stir-fry the meat for 4-5 mins over a high heat until cooked through.

4 Transfer the cooked chicken to a chopping board and roughly chop. Return to the pan along with the remaining marinade and mix well. Bring to a gentle simmer for

Why stop at spag bol? A big batch of heart-warming Bolognese is a gift that keeps giving in deliciously different ways, through the festive season and beyond

RECIPES MATTHEW FORD PHOTOGRAPHS LAUREN MECLEAN

3 Bolo gnese with ways

The only Bolognese recipe you’ll ever need

Keep back half of this rich Bolognese and revamp it for another day.

Serves 8 | Ready in 1 hour 50 mins

Faff factor |

• 1tbsp olive oil

• 750g Asda Rich Beef and Pork Mince

• 100g pancetta or streaky bacon, finely chopped

• 1 large onion, finely chopped

• 2 large carrots, finely chopped

• 2 sticks celery, finely chopped

• 2 garlic cloves, finely chopped

• 7tbsp tomato purée

• 1tsp ground nutmeg

• 200ml semi-skimmed milk

• 200ml white wine or beef stock

• 2 bay leaves

1 Heat the olive oil in a large saucepan over a medium-high heat. Fry the mince for 5 mins until starting to colour, stirring with a wooden spoon and breaking up any chunks. Transfer the mince to a bowl and set aside.

2 Fry the pancetta for 5 mins until starting to crisp and turn golden. Add the onion, carrot, celery and fry for 10 mins, stirring until soft, adding a splash of water if the mixture starts to catch.

3 Add the garlic and fry for a minute before returning the mince to the pan with its juices. Stir in the purée, nutmeg and milk, bring to the boil and allow to bubble for a few minutes and reduce.

4 Add the wine or beef stock, bay leaves and 100ml water. Bring to the boil. Cover, reduce the heat to low, and simmer for at least 1 hr 30 mins, ideally 2-3 hrs, stirring occasionally, adding extra water if it looks a little dry

5 Serve tossed through a pasta of your choice with some grated parmesan sprinkled over the top, if liked.

Bolognese minestrone

READY IN 20 MINS

Spare handful of farfalle anyone? Penne aplenty? Break up these uncooked spares with a rolling pin and toss in this hearty soup to cook in the liquid – delish!

Serves 4 | Ready in 20 mins

Faff factor |

• 600g leftover Bolognese

• 1 Asda Beef Stock Cube

• 1tbsp tomato purée

• ¼tsp dried Italian herbs

• ¼tsp dried chilli flakes (optional)

• 70g pasta, large shapes snapped or bashed into smaller pieces

• 400g can Asda Cannellini Beans, drained and rinsed

• 70g Asda Extra Special Cavolo Nero Kale or savoy cabbage, woody stems removed and finely sliced

• 20g parmesan

• Extra-virgin olive oil, ground black pepper, basil leaves and crusty bread, to serve (optional)

1 Place the leftover Bolognese, crumbled stock cube, tomato purée, herbs, chilli (if using) and pasta pieces in a large saucepan with 1 litre water. Bring to the boil, cover, reduce the heat and simmer for 10 mins. Add the cannellini beans and cavolo nero. Cook for a further 5 mins.

2 Divide the soup between bowls and drizzle with a little olive oil. Grate over some parmesan and season with freshly ground black pepper. Serve with crusty bread and fresh basil.

Bolognese tacos with quick onion pickles

We love a bit of a spicy kick at mealtimes – how hot will you go?

Makes 12 | Ready in 15 mins Faff factor

• 1 large red onion, finely sliced

• 2tbsp cider or wine vinegar

• 1tbsp groundnut oil

• 1tbsp cumin seeds, lightly crushed

• 1tbsp chipotle paste

• 600g leftover Bolognese

• 400g can Asda Taco Mixed Beans in a Spicy Tomato Sauce

• 12 hard taco shells or Asda Soft Mini Tortillas

• 2 Little Gem lettuce, finely sliced

• 1 large avocado, diced

• 30g fresh coriander, roughly chopped, plus extra to serve

• 200g tomato salsa

• 8tbsp reduced fat soured cream

• 80g Asda Fiery Grated Cheese Blend

• lime wedges, to serve (optional)

1 To make the quick onion pickles, mix together the red onion and vinegar in a small bowl and set aside

2 Heat the oil in a large saucepan over a medium heat and fry the cumin seeds for 30 seconds or until they sizzle and smell fragrant. Add the chipotle paste, leftover Bolognese and taco bean mix and cook for 10 mins, until heated through. Heat the taco shell or tortilla according to the pack instructions.

3 In a large bowl, toss together the lettuce, avocado and coriander.

4 Take everything to the table. Fill each taco with a couple of spoons of Bolognese mix, top with some lettuce avocado mix, a dollop of salsa and soured cream and a sprinkle of the spicy cheese. Add some pickled onion slices and a squeeze of lime.

Top it up

garlic cloves, crushed

• thumb-sized piece of ginger, finely grated

• 3tbsp Asda Mild Curry Powder

• 1tsp turmeric

• 1 mild chilli, seeds removed and finely chopped, or 1tsp dried chilli flakes

• 600g leftover Bolognese

1 Heat the oil in a large saucepan over a medium-high heat then fry the onions for 5 mins until soft but not coloured. Add the garlic and ginger and cook for a further 2 mins, then stir in the curry powder, turmeric and chilli and cook for 30 seconds. Add the leftover

on rice with a dollop of natural yoghurt and a little extra coriander to garnish.

Heaven Candy cane

Make the first bite of Christmas a piece of cake. Our magnificent candy-striped cover bake will conjure up all the magic of the season, and our super-easy cupcakes will delight little helpers…

RECIPES LIBERTY MENDEZ / LIZZIE HARRIS PHOTOGRAPHS ELLIS PARRINDER (CAKE) / MIKE ENGLISH (CUPCAKES)

Festive candy cane cake

Impress your guests with this showstopper featuring favourite maple syrup, a candy cane striped filling and gorgeous ombré icing.

Serves 14-16 | Prep in 1hr 15 mins +

chilling | Cook in 30 mins |

Faff factor | V

For the sponge

• 325g unsalted butter, softened, plus extra to grease

• 200g soft dark brown sugar

• 100g caster sugar

• 3tbsp maple syrup

• 6 large eggs, beaten

• 2tsp baking powder

• 325g self-raising flour

• 2tbsp mixed spice

• 2tbsp ground ginger

• ¼tsp ground cloves

For the icing

• 500g unsalted butter

• 1kg icing sugar

• 3tbsp maple syrup

• red gel food colouring

To decorate (optional)

• 100g white chocolate, melted

• 2tbsp Asda Christmas sprinkles

• candy canes

• sweets of your choice

To make the sponge

1 Preheat the oven to 180ºC/ 160ºC fan/gas 4. Grease 3 x 18cm sandwich tins (each around 4cm deep) with butter and line with non-stick greaseproof paper.

2 Place the butter, sugars and maple syrup in a large bowl and beat with an electric whisk for 5-8 mins until light and fluffy. Gradually tip in the eggs, still mixing, until combined – don’t worry if it splits. Add the baking powder, flour, spices and a pinch of salt and fold in gently.

3 Divide the mix evenly between the tins. Bake for 30 mins or until a skewer inserted comes out clean. Leave to cool in the tins for 5 mins, then tip out onto a wire rack to cool completely.

To make the bark

4 Place a sheet of greaseproof paper on a tray and spoon on the melted white chocolate. Add the sprinkles and put in the fridge to set for 1 hr or until needed.

To make the icing

5 Place the butter, sugar and maple syrup into a large bowl and beat with an electric whisk for 8 mins until light and fluffy. Add 1 tbsp hot water and beat to loosen the mixture.

6 Tip ¼ of the icing into a large bowl and colour it deep red using the gel food colouring. Place into a piping bag. Fill up a second piping bag with around ⅓ of the remaining white icing. Cut a 2cm hole at the bottom of each bag.

To construct

7 Place one sponge on a board or plate and pipe a 4cm circle of red icing in the middle. Like a dart board, pipe around the circle with the white icing, and continue so you have 2 rounds of white and 2 of red icing. Place the second sponge on top and continue with the dart board piping again –you may have to re-fill your piping bags. Place the final sponge on top.

8 Lightly crumb coat the outside of the cake using a little of the white icing, smoothing it with a palette knife – this doesn’t have to be perfect, you’re just aiming to stick the crumbs in place. Place in the fridge to set for 1 hr.

To decorate

9 Meanwhile, colour the icing for the ombré effect by putting the remaining deep red icing into a piping bag. Put ⅓ of the white icing into a piping bag and divide the remaining icing in half. Using the red gel food colouring, colour one bowl a little lighter than the red, and the other a little lighter again. Place into piping bags. You should now have 4 piping bags of icing, ascending in colour strengths. Cut a 1.5cm hole in the bottom of the piping bags.

10 Pipe the darkest red icing around the bottom of the cake – you should have enough for 2 rows. Continue piping up the cake with the colours, getting lighter as you go, until you finish with the white.

11 To neaten, use a palette knife or cake scraper and, holding it directly level with the side of the cake, swipe around the sides. You can stop to remove the excess icing as you go. Continue around the cake in this way.

12 To finish, cut the white chocolate bark into shards using a sharp knife

and push these into the top of the cake. Add the candy canes, snapping some to make them shorter, and the sweets. This cake is best kept in the fridge overnight and served the next day, or it will keep for up to 4 days at room temperature in an airtight container.

Chocolate peppermint cupcakes

These cute tree-themed cupcakes based on a classic festive flavour pairing are delicious, fun and super easy to make – get the kids involved, too!

Serves 12 | Ready in 1hr 30 mins |

Faff factor | V

For the cupcakes

• 45g cocoa powder

• 175g unsalted butter, very soft

• 175g soft brown sugar

• 1tsp vanilla essence

• 3 medium eggs, lightly beaten

• 115g self-raising flour

• 1tsp baking powder

• 1 heaped tbsp Greek yoghurt

• 2tbsp whole milk

For the buttercream

• 450g icing sugar

• 225g unsalted butter, very soft

• ½tsp green food colouring

• ½tsp peppermint essence

To decorate (optional)

• 3 x packs Asda Ready to Roll Icing in white, red and green

• 6 candy canes

• icing sugar, to sprinkle

Turn page for recipe

1 Preheat the oven to 180°C/160°C fan/ gas 4. Line a 12-hole muffin tray with paper cases. Sift the cocoa powder into a large bowl, add 60ml hot water and mix to a paste.

2 Add the butter, sugar, vanilla essence and eggs to the bowl and mix briefly with an electric whisk, or beat well by hand. Sift in the flour and baking powder and continue to whisk until everything just comes together – don’t overmix.

3 Divide the mixture between the paper cases, placing a heaped tablespoon of mixture into each case. Even the tops with a teaspoon to help produce an even bake. Bake for 20-22 mins until risen and springy to the touch. Allow to cool on a wire rack.

4 To make the buttercream, put the softened butter into a large bowl and beat with an electric whisk for 1-2 mins. Gradually sift in the icing sugar, beating well between each addition until incorporated and the mix is pale and fluffy. Separate the buttercream into 2 batches, one slightly larger than the other.

5 Using the smaller batch of buttercream, spoon 1tbsp onto 6 of the cupcakes. Use a butter knife to spread the buttercream, using an upward flicking motion to make a spiky, snow effect. Set aside.

6 For the second batch, separate into 2 bowls. Add the green food colouring to one bowl and mix well. Place a small, fluted nozzle into a large piping bag. Smear the piping bag with the green buttercream and the other side of the piping bag with the remaining white buttercream. Carefully press the piping bag together to exclude any air and fold over the end. Holding the piping back directly over the cupcake swiftly and firmly pipe in a circular motion making each turn slightly smaller. Press the piping bag down lightly to lift away.

7 For the decorations, line a tray with baking paper. Cut the white icing into 9 portions (you will only need 6). Mould 6 of the portions into tall conical tree shapes. Set aside on the tray to set. As they begin to harden you can even out any lumps. Using a very small amount of the red and green icings, make tiny dots, about 1-2mm in size. Randomly arrange on the trees. Set aside.

8 To make the trunks, carefully cut the candy canes down to size just under the hook. Stick the trees firmly onto the cane canes and stick straight into the snow frosted cakes. Ensure they are well stuck in.

Cook’s tip Cupcakes can be cooked up to 3 days in advance. Store in an airtight container.

Whether it’s the lead up to Christmas, New Year’s Eve or those days between, when it comes to cocktails, going all-out is a must. Fancy glassware means your chic cocktail evening will be a hit… Go modern or classic, the choice is yours.

COCKTAIL CLASSIC:

Timeless Cocktail Coupe, £3.50 each, £14 (4-pack)

2

COCKTAILS

Set your ingredients out for your guests to have a go at their own cocktail creations (plus it means you don’t have to be on drinks duty all night!). Have different flavour options as well as a mocktail, so that there’s something for every glass…

Chocolate orange espresso martini

Nothing sums up Christmas quite like this silky choc- orange vibe.

Serves 1 | Ready in 10 mins

MAKE AHEAD: Orange syrup

Put 125g granulated sugar, 125ml water, and the finely grated zest of 1/2 or 1 small orange in a saucepan. Heat gently until the sugar dissolves and the mixture is simmering. Take off the heat, leave to cool then strain. Keeps for 2 days in the fridge.

COCKTAIL TIME: Stir 1tsp cocoa powder into a 35ml shot of cooled espresso or strong coffee. Pour into the cocktail shaker along with 2tsp orange syrup, 50ml vodka, 25ml orange triple sec. Add a handful of ice and shake really well – the shaker should feel icy cold. Next, strain into a martini or coupe glass. Garnish with a piece of orange zest on the rim of the glass and serve.

Clementine whisky sour

A sweet and festive cocktail that’s a zesty take on the original favourite.

Serves 1 | Ready in 10 mins

MAKE AHEAD: Clementine syrup

In a small pan heat 125g granulated sugar, 125ml water and the peel from 1 clementine (keep the fruit for juice) until the sugar dissolves and the mixture is simmering. Leave to cool then strain to remove the peel. Keeps for 2 days in the fridge.

COCKTAIL TIME: Pour 50ml bourbon whisky into a cocktail shaker with 25ml clementine juice and 2tsp lemon juice. Add 2 tsp clementine syrup (see ‘make ahead’) and a few drops of Angostura bitters. Add ice to the shaker then shake well. Strain into an ice -filled tumbler and garnish with a wedge of clementine

Bartender’s tip

For some extra wow-factor, freeze some rosemary leaves and pomegranate seeds in ice cubes to serve.

Pomegranate rum punch

Guests can adjust the sweetness by using more or less grenadine, or skipping some of the rum for something less strong. Serves 1 | Ready in 5 mins

Pour 25ml white rum and 25ml dark rum into a glass. Add 100ml pomegranate juice, 50ml pineapple juice, 25ml lime juice and 1-2tsp of grenadine. Top up with ice and stir well. Garnish with a rosemary sprig and 1tsp pomegranate seeds

READY IN 5 MINS

Honeyed thyme sparkler

A refreshing alcohol-free alternative, this also works well topped up with tonic or soda water.

Serves 1 | Ready in 5 mins

MAKE AHEAD:

Honey and thyme tea

Put a small bunch of thyme sprigs (approx 5g) and pour over 500ml boiling water. Steep for 3 mins then strain to remove the thyme. Stir in 2tbsp runny honey and leave to cool. Use the same day for the best flavour.

COCKTAIL TIME: Pour 100ml of the cooled honey and thyme tea into a large wine glass. Add 25ml lemon juice and a handful of ice then stir well. Top with 100ml Asda Extra Special Apple and Elderflower Pressé and garnish with a slice of lemon and a sprig of thyme

3

THE FOOD

Christmas means all the canapés! Not only are they easy to serve but they’re easy to eat, so you won’t have loads of post-party pots and pans to faff with. Win win!

Extra Special Coquilles

Extra Special Smoked Salmon Blini Kit with Truffle and Dill Flavour Soft Cheese

All the bits you need for the perfect bite. £6 for 240g

Extra Special Iberico Bellota

This Spanish ham is the star of the show – serve on crostini with watercess. £6/140g

St Jacques Pastry filled with scallops in a creamy white wine sauce – heaven. £5 for 110g

Extra Special Star-shaped Vol au Vents

We love a retro canapé. These are filled with smoked salmon, creamy mushroom or goat’s cheese. £5 for 156g

Extra Special Luxury Shellfish Platter (Not shown, see our Christmas guide p8). Enjoy an extravaganza of shellfish – a must for seafood lovers. £35/1,190g

hacks of Christmas12

‘All

my own work…’

“Here’s the ultimate Christmas time-saving hack… Thank the Asda festive geniuses who have taken Iberian Bellota ham – lovingly dried and cured for up to 30 months – and paired it with crisp Italian olive oil crostinis, tomato and olive tapenade and shavings of sweet, nutty Manchego cheese to create the perfect bites,” says editor Jess Timms. “The clincher? It’s all in a kit, making these completely faff-free – it can be our little secret…” Extra Special Ibérico Bellota Crostini Kit, £6.

2

ALL-IN-ONE BREAKFAST

“I can’t resist a full English over Christmas –this one- tray method is healthier, looks impressive, and saves on the washing up,” says Helen Barltrop “Pop sausages and cubed potatoes in a hot oven for 20 minutes; add mushrooms and baby tomatoes for another 10 minutes. Sprinkle with fresh thyme crack a few eggs in and

3

BUY WHAT

YOU NEED “Allow 450 – 500g per person when buying a whole turkey,” says Amanda Flint.

“A 3– 4.5kg bird will feed 6 – 8 people. No need for a monster!”

4

James Ekers. Add a pinch of cinnamon to olognese, or serve up our Christmas complete with pigs in blankets, for a midweek treat.”

5

SHAKE YOUR ROASTIES

“No one wants a soggy spud,” says Kevin Myers. “Shake your drained parboiled potatoes in a lidded saucepan to fluff them up, and dust them with semolina or fine cornmeal to add a bit of crunch. Olive oil doesn’t get to a high enough temperature, so always roast them in really hot goose fat or rapeseed oil until golden.”

6 GLAM UP THE GRAVY

Christmas is all about the gravy, if you ask us. Try adding a splash of port or a dollop of cranberry sauce to Bisto for depth of flavour, or stir through caramelised onions for sweetness. “Our family secret is a dash of Marmite and honey in the gravy Kaur. “And always warm the jug with hot water before – it helps gravy extra hot

pomegranate juice with fruit and spices as an alternative

10

LET THEM EAT CAKE

“Use up Christmas cake leftovers. Crumble into pancake batter, add to a trifle instead of fingers, or run chunks through a rocky road mix,” says Jessica Marsters NO-COOK

STARTERS

9

“Life’s too short to stuff a mushroom!” says Marc Owen “The Extra Special Luxury Shellfish Platter is a totally faff-free starter. With cherrywood smoked salmon, tiger prawns, scallops and mussels, I’ll just add fresh bread to serve. I might even buy an extra one just in case.”

11

UP YOUR SPROUT GAME

SAY CHEESE!

“Don’t score spouts if you’re boiling them,” says Tom Barltrop “Doing this will only make them waterlogged. If you really want to up your game, whizz up raw sprouts with basil, parmesan and pine nuts to make a vibrant pasta pesto, or layer them to make a fancy caramelised sprout tarte tatin. You’ll not think of sprouts in the same way again.”

“Sometimes I just don’t feel like cooking after Christmas and meat board, and can just help themselves while I relax says Paul Haylings least one soft, cheese on the board, as well as a selection of charcuterie. favourites this year is the Extra Special Manchego Cheese, which is aged for four

Beautiful bakes

Need a quality cake for your festive fun? Our Extra Special range has got you covered

Christmas really is the most wonderful time of the year, but there’s no denying it’s also a busy one! Cue our Extra Special cake range...

Crafted by skilled bakers, using premium sourced ingredients and sustainable palm oil, each cake is individually hand-finished to the highest standard, so you can pull a showstopping sweet out of the bag in no time at all. Tempted? Here are a few of the delights on offer…

Extra Special Sticky Toffee Cake

Gently spiced, toffee-flavoured sponge is filled with sweet and moist date pieces, plus luscious toffee buttercream, and topped with toffee sauce and a gorgeous white chocolate flavour drizzle.

Extra Special Belgian White Chocolate & Raspberry Cake

With its pretty edible decorations and Belgian white chocolate buttercream ganache, this indulgent cake tastes every bit as good as it looks.

Extra Special Lemon Cake

Sweet and tangy lemon curd, made with real Sicilian lemons, sits between layers of sumptuously soft sponge that’s topped with a zesty buttercream and rich Belgian white chocolate curls.

Extra

Special Apple & Blackcurrant Crumble Cake

Smooth, custard-flavoured buttercream – made using 28% butter – and rich blackcurrant jam are layered between a light apple sponge that’s crowned with a luxurious butter crumble.

Happy Brunchmas!

Festive baked oats

Try a twist on classic porridge oats with this baked version – flavoured with winter spices and mixed fruit, the house will soon be filled with the wholesome scents of Christmas

Serves 4 | Ready in 35 mins

Faff factor | VE

• 150g porridge oats

• 1 medium banana, roughly chopped

• 1 orange, zest and juice

• 1½tbsp maple syrup

• 200ml plant-based milk (we used oat milk – you can use whole milk if you prefer)

• 1tsp baking powder

• 2½tsp mixed spice

• 100g dried mixed fruit

• 2 red eating apples, cored and finely sliced

To serve (optional)

• coconut yoghurt

• orange segments

• maple syrup

• handful toasted nuts, roughly chopped

1 Preheat the oven to 180°C/160°C fan/ gas 4. Put the oats, banana, orange zest and juice, maple syrup, milk, baking powder and 2tsp mixed spice into a blender and blitz until you get a smooth, thick batter.

2 Add the dried fruit and mix to

combine. Pour the batter into the ramekins so they’re almost full and lay the apple slices over the top, in an overlapping pattern, if you like. Sprinkle the top with the remaining mixed spice and bake for 20 mins until it’s golden and puffed up.

3 Serve warm with a dollop of coconut yoghurt, some orange segments, a drizzle of maple syrup and some chopped nuts, if you like.

We love the Big Day and everything about it, including bringing a dose of good vibes to breakfast time. If you want to wear your PJs and drink Buck’s fizz too, that’s up to you…

Smoked salmon sharing wreath

This sharing platter has the wow-factor when brought out to guests – just don’t dig in before someone’s got a pic!

Serves 4 | Ready in 25 mins

Faff factor

• 50g rocket

• ¼ small cucumber, peeled into strips

• 4 slices smoked salmon, cut into strips

• 1 small red onion, halved and finely sliced

• 50g radishes, finely sliced

• 1 small lemon, cut into wedges

• 2tbsp baby capers

For the soft cheese dip

• 100g low-fat soft cheese

• 25g fresh dill, finely chopped, plus extra to serve

• 1 lemon, zest and juice

To serve (optional)

• pinch chilli flakes

• toasted bagels or seeded crackers

1 To make the soft cheese dip, put all the ingredients into a bowl and beat with a wooden spoon until smooth. Season to taste with a crack of black pepper and, if liked, a pinch of salt.

2 To assemble, place the rocket in a ring around the edge of a circular plate or platter. Roll the strips of cucumber up and place them evenly around the wreath shape. Twirl each piece of salmon into a spiral and place it around

the rocket, too.

3 Arrange the red onions, radishes and lemon wedges among the salmon and cucumber and top with a sprinkling of capers.

4 Add small teaspoonfuls of the cream cheese dip around the wreath. To finish, top with a good crack of black pepper, some sprigs of dill and a pinch of chilli flakes, if you like.

Keep it fresh

Don’t waste a morsel of this sumptuous treat – store in an airtight container in the fridge for up to 3 days.

STICK OR TWI T? S

Turkey

What’s Christmas without a show-stopping bird? But will you go with a classic roast or spice things up a bit for the main event?

RECIPES GABRIELLA ENGLISH PHOTOGRAPHS MIKE ENGLISH

The classic one

Enjoy your juiciest turkey feast ever with a butterbasted breast that is mouthwateringly magnificent.

Big bird

86lb is the weight of the world’s heaviest dressed turkey – so says Guinness World Records. Yes please!

The curried one

There will be no bland bird this year if you choose this spiced up chook – it will tingle your palate a treat!

The classic roast

Enjoy a succulent bird with a delicious gravy and a special butter to up the flavour stakes.

Serves 10-12 | Ready in 4 hrs 25 mins

(depending on bird size)

Faff factor | d

For the turkey

• ½ pack of Asda Fresh & Earthy

Thyme

• ½ pack of Asda Delightfully Fragrant

Rosemary

• 1 lemon

For the gravy

• 3tbsp plain flour

• 1 chicken stock cube dissolved in 1.3 litres just boiled water

• 1tbsp cranberry sauce

1 Heat the oven to 190°C/170°C fan/gas 5. Pick 1tbsp each thyme and rosemary leaves and roughly chop. Set aside the remaining herbs. Finely grate the lemon zest and set aside the flesh. Crush the garlic cloves. Add these to a bowl with the softened butter, season with salt and pepper and stir to combine. Calculate the turkey cooking time based on its weight at 20 mins per kilogram, plus 90 mins.

2 Add the onion and carrot to a high sided roasting tin. Pour in enough water to come 1cm up the side of the tin. Add the turkey on top, removing any strings. Carefully loosen the skin from the flesh, starting at the neck end using your fingers and being careful to not tear the skin as you do so. Continue until you have loosened the flesh over both breasts and the tops of the legs. Spread the butter under the skin as far as you can. Drizzle the oil over and season with salt and pepper.

3 Cut the lemon flesh into quarters and add to the turkey cavity with the remaining thyme and rosemary. Cover loosely with foil (you may need to use several sheets) and roast for the calculated time, basting roughly every 45 mins. Remove the foil for the final 30 mins of cooking time until golden brown.

Luxe leftovers

Use up your bird’s leftovers – in rice or pasta dishes, or a pie filling. Added herbs will keep the flavour coming.

4 Once cooked, carefully transfer the turkey to a serving dish or chopping board and leave to rest. Set a sieve over a large bowl and drain the contents of the roasting tin, discarding the onions and carrots. Skim off any fat then add 3tbsp of the cooking juices to the roasting tin with the flour. Stir to a smooth paste then gradually add the remaining pan juices, stirring to create a smooth mixture.

5 Add the stock and cranberry sauce, season with salt and pepper and simmer until thickened slightly and the flavour has intensified, 10-15 mins. Whisk to remove any lumps if necessary. Reheat the gravy as needed before serving with the turkey.

Curry-spiced turkey

Use curry- flavoured butter and ginger and chilli in the gravy for a super-tasty alternative to your trad festive roast.

Serves 10-12 | Ready in 4 hrs 25 mins (depending on bird size)

Faff factor | d

For the turkey

• 50g unsalted butter, softened

• 50g tikka masala curry paste

• 1 turkey (ours was 4.5kg)

• 2 brown onions, quartered

• 1tbsp olive oil

• ½ pack Asda Sweet & Warming Ginger, chopped

• 1 lemon, quartered

• 3 garlic cloves, bashed

• 1 red chilli, cut in half lengthways

For the gravy

• 3tbsp plain flour

• 2tbsp medium curry powder

• 1 red chilli, finely chopped

• 500g passata

• 1 chicken stock cube dissolved in 1 litre just boiled water

1 Preheat the oven to 190°C/170°C fan/ gas 5. Combine the butter and curry paste in a small bowl and season with salt and pepper. Calculate the turkey cooking time based on its weight at 20 mins per kilo, plus 90 mins.

2 Add the onion to a large high sided roasting tin. Pour in enough water to come 1cm up side of the tin. Add the turkey on top, removing any strings. Carefully loosen the skin from the flesh, starting at the neck end using your fingers and being careful to not tear the skin as you do so. Continue until you have loosened the flesh over both breasts and the tops of the legs. Spread the curried butter under the skin as far as you can. Drizzle the oil over and season with salt and pepper.

EASY TO FREEZE

time, basting roughly every 45 mins. Remove the foil for the final 30 mins of cooking time until golden brown.

3 Add the ginger, lemon, garlic and chilli to the turkey cavity. Cover loosely with foil (you may need to use several sheets) and roast for the calculated

4 Once cooked, carefully transfer the turkey to a serving dish or chopping board and leave to rest. Set a sieve over a large bowl and drain the contents of the roasting tin, discarding the onion. Skim off any fat then add 5tbsp of the cooking juices to the roasting tin with the flour and curry powder. Stir to a smooth paste, add the chopped chilli then gradually add the remaining pan juices, stirring to create a smooth mixture.

5 Add the passata and stock, season

with salt and pepper and simmer until thickened slightly and the flavour has intensified, 10-15 mins. Whisk to remove any lumps if necessary. Reheat the gravy as needed before serving with the turkey.

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of My

Christmas kind

As families gather to celebrate together, it’s not always about turkey and trimmings. Five families share their alternative takes on that special meal

Meet Tanya Jackon, husband

Steve and sons Rowan and Arthur

Tanya says: “Come the first week of December, I’ll mix up a big batch of dough to make Swedish-style gingerbread, called pepparkakor. I’ll get my two boys involved in cutting out the biscuits (we have cute woodland animal-shaped cookie cutters which we always use for Christmas) and make sure there’s plenty of leftover dough for the rest of December. Then, any time we run out of biscuits, I’ll bake a fresh batch. We also use this dough to make a gingerbread house on Christmas Eve, adding icing paste to hold everything together. This year I’m going to take the build a step further, melting down boiled sweets to make stained glass windows. The house stays on display as decoration for a few days, then my sons’ friends will come over before New Year and, together, they’ll demolish the lot.

“I have family in Sweden (where my mum is from) and I used to visit my cousins over Christmas. I loved getting involved with their gingerbread house construction, which is why I started doing it with my own kids. It means a lot to me to connect with my heritage by introducing these Swedish traditions. And this one never fails to get me in the festive mood. A thin, crisp pepparkakor biscuit and a glass of mulled wine is the perfect Christmas Eve treat.”

“A pepparkakor biscuit and a glass of mulled wine is the perfect Christmas Eve treat”

Gingerbread wreath

Get the whole family involved with making and decorating an edible wreath this Christmas, inspired by traditional Swedish pepparkakor biscuits.

Serves 12-15 | Ready in 2 hrs

Faff factor | V

100g Asda Dark Brown Sugar

125g Asda Unsalted Butter

4tbsp Asda Great to Bake

Golden Syrup

2tbsp treacle

275g plain flour, plus extra for dusting ½tsp bicarbonate of soda

1tsp ground cinnamon

1tsp ground cloves

1tsp ground ginger

To decorate

150g icing sugar, sifted

Special equipment

George Home Stainless Steel

Cookie Cutters

Put the sugar, butter, golden syrup and treacle in a pan and melt gently over a medium heat, stirring until fully combined. Bring up to a gentle simmer and let the mixture bubble for 1-2 mins, remove from the heat and set aside to cool for 10 mins.

2 Sift the flour, bicarbonate of soda and spices together into a large bowl. Stir in the melted butter mixture and mix to form a smooth dough, making sure the colour is even, avoiding over handling. Cover and chill in the fridge for at least 30 mins.

3 Preheat the oven to 200°C/180°C fan/ gas 6. Line two large baking trays with parchment paper. Lightly dust a work surface with flour and then roll out the

chilled dough until it is about the thickness of a pound coin.

4 Use a small round plate, approx. 23cm in diameter as a template to cut a circle of pastry. Carefully transfer onto a lined baking tray. Use a small side plate, approximately 16cm in diameter, to cut another circle from the middle to form a ring.

5 Use the remaining dough to cut 3 different sizes of stars to cover your wreath, rerolling any scraps until all the dough is used. Use a fish slice to transfer the shapes to the lined baking trays and bake for 9-10 mins. Allow the biscuits to cool fully on the trays.

6 To decorate, mix the icing sugar with 1-2tbsp hot water, adding the final tbsp of water a drop at a time, until it makes a thick paste – you may not need it all. Fill a piping bag or alternatively, you can add the icing to a resealable food bag, twist the top and snip a small hole in the corner. Decorate the gingerbread biscuits however you like, then leave the icing to dry.

7 To assemble your wreath, pipe a little icing on the back of each biscuit before sticking onto the main biscuit ring.

David D’Souza, his mum Viveca, dad Darryl, brothers Daniel and Ashley, sister-inlaw Premika and niece and nephew Jasmine and Jayden

David says: “I spend Christmas with my parents, brothers, sister-in-law and niece and nephew. We always sit down to a full turkey dinner with all the trimmings on Christmas Day – and it’s swiftly followed by a traditional Goan sorpotel, as a nod to our heritage. Sorportel – also known as vindaloo – is a Portuguese pork spiced curry (Goa was a Portuguese colony), but it shouldn’t be as hot as you’d assume for a vindaloo.

“Sorportel is a popular Goan dish that’s always served at parties and events – and each family has their own recipe. I’ve tried loads of versions, but I like my mum’s the best! She does all the cooking at Christmas but is relaxed about it. It helps that it’s best made a few days in advance – the vinegar mellows and the flavours meld over time, making it richer – so she’ll rustle it up on either the 22 or 23 December. We’re careful to save room for it after the turkey, and we can always squeeze some in. It wouldn’t be Christmas without it.”

“Sorportel is a popular Goan dish that’s served at parties”

Go back for more

This dish is perfect, if not better, for making in advance – store in the fridge until ready to serve, or freeze half for later.

Goan sorpotel

Slow cooked to perfection, this rich and spicy pork curry brings out bold Goan flavours at Christmas.

Serves 6 | Ready in 3 hrs Faff factor | GF

• 2 x 700g packs Asda Tender Pork

Shoulder Steaks, cut into large chunks

• 2tsp ground cumin

• ½tsp ground black pepper

• 1tsp ground cinnamon

• ¼tsp turmeric

• 2 cardamom pods, seeds only

• 5cm piece of ginger, grated

• 3 garlic cloves, crushed

• 3 red chillies, chopped

• 2tbsp sunflower oil

• 2 onions, finely chopped

• 4tbsp cider vinegar

1 Place the pork in a large saucepan with a tight-fitting lid. Cover with cold water, then place over a medium heat and bring gently to the boil. Cover and simmer for 5 mins, then remove the meat with a slotted spoon, reserving the cooking liquid. Once the meat is cool, chop into small pieces.

2 Meanwhile, use a hand-held blender to grind together all the spices along with 1tbsp of the oil and the ginger, garlic and chillies to form a thick paste, adding a little of the vinegar if needed.

3 In a large pan, fry the onions in the remaining oil until soft. Add the meat and cook for 3-4 mins, stirring often, then add the spice paste and cook for a further 2-3 mins, mixing well

4 Stir in the remaining vinegar and simmer for 1-2 mins, then add the reserved cooking liquid. Cover and cook on a very low heat for 2-3 hrs until thickened, or in a slow cooker on low for 6-8 hrs. Season to taste, if you like, then serve alongside brown rice.

Meet Joanna, Stephane and Maya Clerc

Joanna says: “I’m Polish and my husband, Stephane, is French, so we’re both quite far from our families. It’s normally just us and our daughter Maya for the big day – but that suits us fine. We both work in restaurants, so we’re ready for a chilled-out day by 25 December! I’ve not been back to Poland for Christmas in 17 years, but I still like to honour some of the traditions we have there – albeit with a French twist, for Stephane.

“In Poland, Christmas Eve is the big occasion – we’d have a traditional Wigilia supper, which consists of 12 dishes. While I don’t cook that much, we do like to stick to the tradition of eating a special meal that evening and waiting for the first star to appear (usually from 5pm to 6pm) before we tuck in. And I always still make fish, as is custom. Not carp though (which is a classic Christmas Eve dish back home), because I can’t stand it! This sea bass recipe is simple, quick and flexible – you can use any type of fish (salmon or trout also work well) and add whatever herbs and veg you like. Because it’s baked in a parcel, the meat stays moist and gets infused with the flavours you pack in.”

“This sea bass recipe is simple, quick and flexible”

Easy baked fish

A whole meal in a parcel – what could be better? This simple supper keeps all its flavour and moisture as it cooks, plus you can prepare it in advance and store in the fridge for up to 6 hrs until ready to cook.

Serves 4 | Ready in 30 mins

Faff factor | GF

• 1 lemon, thinly sliced

• 500g baby new potatoes, par-boiled and sliced

• 6 spring onions, finely sliced

• 2 bulbs fennel, thinly sliced

• 1 x pack Asda Grower’s Selection

Vine Ripened Cherry Tomatoes

• 4 sea bass fillets

• 4 large sprigs dill

• 4tsp olive oil

• 8tbsp white wine (optional)

1 Preheat the oven to 200°C/180°C fan/ gas 6. Arrange 4 large squares of strong baking foil over a large baking tray. Divide the lemon, potatoes, spring onions, fennel and tomatoes in the centre of each piece of foil.

2 Top parcels with fillets of sea bass and dill. Pinch the short ends of the foil to seal and create a bowl shape before drizzling over the olive oil and the wine, if using. Season with salt and freshly ground black pepper to taste.

3 Finally, pinch the foil shut to seal and bake for 20 mins. Allow the parcels to stand for 5 mins before carefully opening each parcel to serve alongside your choice of greens.

Cook’s tip: Use a fish slice to carefully lift each cooked parcel onto your serving plates as the juices will be hot. Serving suggestions: Steamed green beans or broccoli.

Meet Vaneetha Balasubramaniam, her husband Marcel Moreno, sister Geetha and mum Shantha

Vaneetha says: “My family is a big one, and we’re spread all over the world. There are plenty of us in the UK these days though, mostly around London, so we always have a big get-together around Christmas. There can be as many as 30 of us at our bashes! When there’s so many of us, we don’t have a sit-down meal – instead we all just head to the kitchen, grab a plate each and fill it up with all the different dishes everyone has brought. Then, we find somewhere to perch or just eat standing up, holding our plates or balancing them on any surfaces we can find throughout the house – we take it in turns to host each year.

“My family originally comes from Sri Lanka – my mum and dad were both born there, and came to the UK in the 1970s – so our feast usually features lots of Sri Lankan dishes, including this chicken curry, which to me is the ultimate comfort food. It’s all about the spice blend, which gives it a drier, less fiery kind of heat than most Indian curries. As well as a few other meat and seafood dishes, there’ll also be lots of vegetables, like deep-fried aubergine, red lentil dal and maybe some sprouts (always with chilli!) as well as piles of poppadoms.”

“Our feast features lots of Sri Lankan dishes, including this chicken curry”

Sri Lankan chicken curry

your own curry powder is easier than it sounds, and the roasted spices give this dish a lovely depth of flavour – well worth that little bit of extra effort.

| Ready in 1 hr 15 mins

sunflower oil

mustard seeds

fennel seeds

cumin seeds

red onions, chopped garlic cloves, finely chopped fresh ginger, peeled and grated green chilli, seeds removed skinless, boneless chicken thighs, cut into chunks

coriander leaves, to garnish (optional)

the curry powder

cumin seeds

coriander seeds

fennel seeds

fenugreek

chilli powder

black peppercorns

make the curry powder, place a dry frying pan over a medium heat and add the cumin, coriander and fennel seeds. Cook for a few mins until lightly toasted and fragrant. Add the remaining curry powder ingredients and then remove from the heat. Allow to cool for 5 mins before blending to a powder using either a hand-held stick blender or, alternatively, in a pestle and mortar.

2 Add the sunflower oil to a large saucepan with a tight-fitting lid set over a medium heat. Add the mustard, fennel and cumin seeds and cook, with the lid on, until they start to pop.

3 Add the onions and cook until softened, stirring from time to time, before adding the garlic, ginger and chilli. Cook for 2-3 mins then add the chicken and fry until browned. Sprinkle over half the curry powder along with the curry leaves and mix well to coat the chicken. Add enough water to just cover the chicken and bring to the boil.

4 Reduce the heat to a gentle simmer, cover and cook for 20 mins. Remove the lid and increase the heat to reduce and thicken the sauce before serving with dahl, rice and poppadoms, if liked.

Cook’s tip: The curry powder makes enough for two curries. Store the remainder in a small jar in a cool dark place. It will keep well for 2 months. Alternatively, make double the amount of curry and freeze half for later.

Mulled cider

A simple winter warmer, perfect for enjoying while gathered around a fire pit . For an easy non-alcoholic version, simply swap the cider for more apple juice.

Serves 4-6 | Ready in 45 mins Faff factor | GF

• 500ml cloudy apple juice

• 2-3 cinnamon sticks

• 6 whole cloves

• 3 thick slices fresh ginger

• 2 litres dry cider

• 2 clementines, thinly sliced

Meet Ben Atkins, wife Clair, daughter

Emily

and parents

Phil

and Mary

1 Gently heat the apple juice along with the cinnamon sticks, whole cloves and ginger in a large pan until just boiling. Lower the heat and simmer for 5 minutes. Remove from the heat, then add the dry cider and sliced clementines to the pan

2 Leave to infuse for at least 30 mins, then gently reheat until hot but not boiling. Skim off the cloves and discard before ladling into heatproof glasses to serve.

Ben says: “Every Christmas Eve, we have friends and family (usually my parents and brothers) over in the evening and gather in the garden around the fire pit. The sliding doors to the kitchen are open and we’re in and out, serving drinks and snacks (homemade sausage rolls are the nibble of choice). The star of the show, though, is Clair’s mulled cider, which she makes like her mum always did: with dry, bubbly cider (or cloudy apple juice for our daughter, Emily), cinnamon, cloves and clementines. There’s something magical about being out in the dark, among the glowing lights we put up and the cracking fire.”

Tell us about your foodie gatherings!

Do you have a special foodie tradition with family or friends? It might be a regular family meal, a monthly meet-up, or a fave night-in for two. Tell us about the meals that bring you together. Email asdamagazineeditor @asda.co.uk or tag us on social #MyKindOfAsda

Let the Times Good

Bountiful hedgerows were the inspiration behind a rather special sustainably-crafted and delicious gin. Master distiller and ecologist Joff Curtoys gives us the sloe-down…

Asda’s Extra Special Botanical London Dry Gin, £15

There’s nothing quite like the zing of a super-chilled G&T.

Infectious enthusiasm and unflappable calm are a tricky mix to pull off, but Joff Curtoys radiates both. With a friendly gaze and owlish specs, he has the enviable air of a man totally at ease with life – and it’s hardly surprising.

On an average working day, you’re likely to find him foraging the meadows, woodland, and tangled hedgerows of the idyllic north Yorkshire countryside. He might be concocting delicious new flavours for his artisan gins, or collecting yet another foodie award to add to his impressive collection.

But what most puts a spark in Joff’s eye is talking about his family-run distillery’s green credentials. It’s a subject he clearly cares deeply about: “Our ethos of respect for the environment, wildlife, and the countryside is what makes me most proud,” he says. “For us, considering the planet in every decision we make is a way of life.”

It seems somehow natural then, that the story of Joff’s distillery began as a happy accident resulting from his lifelong passion for conservation. “Protecting the countryside has always been incredibly important to me,” he says. “As a kid with a love of birdwatching, I’d cycle through miles of featureless farmland, wondering where all the wildlife was.

“I went on to train as an ecologist, then moved into farming with a mission to help wildlife flourish on farmland. One practice I introduced on the farm I was working at was to stop regular hedge cutting. T hick, bushy hedgerows soon became great habitats for birds, bees and butterflies – and also happened to grace us with an abundance of sloes. I’d grown up drinking my dad’s homemade sloe gin, so an idea began to take shape.”

Company HQ is housed in a re-purposed grain store, some cow sheds and a dairy building at Green Farm in Barton-le-Willows where, these days – thanks to Joff and his dedication to ecology – wildflower meadows flourish. “The place is alive with wildlife,” he says, contentedly. And, after more than 20 years, these hedgerows are still where the team get inspiration for their gins.

“To qualify as London Dry Gin, the base alcohol must include four botanicals: juniper berries, coriander, orris root and angelica,” says Joff. “But after that, anything goes, so we love to experiment with foraged botanicals

and when we landed on the blend for Asda’s Extra Special Botanical London Dry Gin, we knew we had a winner on our hands.

“On top of the basic botanicals, we added crab apple and gorse. It’s the first time we’ve used gorse, and it’s a revelation. Anyone who’s walked near gorse bushes will have noticed the coconutty aroma that its yellow flowers give off. Its needles give a clean, green, pine-like flavour too, which is perfect for Christmas.”

The still the team uses to produce this drink isn’t your average piece of gin-making gear. It’s a high-tech machine, specially designed with sustainability in mind. “Instead of a traditional copper still we use a state-of-the-art iStill,” explains Joff. “Because of its design, insulation and controls, it only uses 20% of the energy of a traditional version. To me, that makes it a thing of beauty.”

“The clean, pine-like flavour is perfect for Christmas”

such as rosehip, wildflower hay, nettle leaf and elderflower, to add more complex, interesting flavours. We make up batches of distillates flavoured by different botanicals, then Ian –our head distiller – blends them,” says Joff. “It’s a lot of fun sampling different flavour profiles,

CLASSIC NEGRONI Serves 1 Ready in 5 mins

Pour 25ml Asda Extra Special Botanical London Dry Gin, 25ml Vermouth Rosso, 25ml Campari and a handful of ice cubes into a jug. Stir the mixture until the outside of the jug feels cold. Strain into a glass and add fresh ice. Garnish with a slice of orange.

While you might think that making gin for a living would be like working in a sweet shop – a case of too much of a good thing – Joff still enjoys a glass most evenings, and has a favourite serving method…

“To serve the new gin that we’ve made for Asda, I like to pour it over lots of ice, top up with Indian tonic water (regular or low-sugar works) and garnish with a slice of crisp apple. Absolutely delicious.”

ROSEMARY GIN FIZZ

Serves 1 | Ready in 10 mins, plus steeping

Pour 25ml lime juice into a shaker with 1 tbsp of rosemary syrup and 50ml Asda Extra Special Botanical London Dry Gin. Add a handful of ice cubes and shake for 10 secs. Strain into a tall glass over ice and top with 100ml sparkling water. Garnish with a fresh sprig of rosemary and wedge of lime

HOW TO MAKE ROSEMARY SYRUP

Simmer 100g granulated sugar in a small pan with 100ml water until the sugar has dissolved. Add 3 sprigs of rosemary and take off the heat. Leave to infuse until cool, strain into a bottle and store in the fridge for up to three days.

CRANBERRY GIN SPARKLE

Serves 1 | Ready in 5 mins

In a cocktail shaker, stir together 1 heaped tsp Asda Extra Special Cranberry Sauce with Ruby Port with 50ml Asda Extra Special Botanical London Dry Gin until smooth. Add 25ml lemon juice and a handful of ice cubes. Shake until the outside of the shaker feels very cold then fine strain into a Champagne flute or coupe. Top with chilled Prosecco and garnish with frozen cranberries or redcurrants

FESTIVE HAZELNUT CREAM

Serves 1 | Ready in 10 mins

Spread 1tbsp chopped hazelnuts onto a board and chop into fine pieces. Brush a little hazelnut chocolate spread around the rim of a tumbler then dip into the nuts so they stick. In a large jug, stir together 1tsp hazelnut chocolate spread and 25ml Asda Extra Special Botanical London Dry Gin until smooth. Add 50ml Irish cream liqueur, 1tbsp double cream and a generous handful of ice cubes. Stir until the outside of the jug feels really cold and then strain into your prepared glass with some fresh ice to serve.

A feast for betwixtmas

Use

up your Christmas leftovers in

these tasty dishesperfect for the days between the main event and the new year, when no one ever knows what to cook…

If you’ve got leftover… turkey Spicy sesame turkey ramen

This fragrant ramen gives leftover turkey a new lease of life with an aromatic boost of ginger, spring onion and soy.

Serves 4 | Ready in 23 mins Faff factor

• ½tsp olive oil

• 250g chestnut mushrooms, chopped

• 3 garlic cloves, grated

• 1 inch piece ginger, grated

• 1.25l low-salt vegetable stock

• 3tbsp low-salt soy sauce

• 200g pak choi, halved lengthways

• 300g ramen noodles

• 400g leftover turkey meat, shredded

• 4 eggs

• 1 bunch spring onions, finely chopped

• 2tbsp sesame/black onion seeds (optional)

1 Put the oil into a saucepan over a medium-high heat Add the mushrooms and a pinch of flaky sea salt. Cook for 5 mins until the mushrooms have softened. Add the garlic and ginger; fry for another 30 secs until fragrant.

2 Pour in the stock and soy and bring to the boil. Add the pak choi cover and simmer for 5 mins. Add in the ramen and turkey and cook for a final 2-3 mins until the ramen has softened and the turkey has heated through.

3 Put a large pan of boiling water over a medium heat. Once simmering add the eggs and simmer for 7 mins. Once cooked remove and put in a bowl of cold water to stop from cooking. Remove shells and slice eggs in half.

4 When you’re ready to serve, divide the ramen, stock, turkey and veggies between bowls. Top with the softboiled egg halves, spring onion, seeds and a drizzle of chilli oil if you like. Keep in an airtight container in the fridge for up to 3 days.

If you’ve got leftover… sprouts

Festive sprout slaw

UNDER 200 CALORIES

Our festive sprout-slaw is the dream side dish in a cold buffet. Shredded sprouts with orange zest and dried fruit will be the star of the show

Serves 4 | Ready in 15 mins Faff factor |

• 300g brussels sprouts, finely sliced

• 1 red onion, halved and finely sliced

• 3 carrots, grated

• 20g chives, finely chopped

• 60g Asda Mixed Dried Fruit

For the dressing

• 100g low-fat natural yoghurt

• 50g low-fat mayonnaise

• 1 orange, zest and juice

• 1tbsp dijon mustard

1 Mix all of the dressing ingredients together with a pinch of salt and crack of black pepper.

2 Put the sprouts, cabbage, carrots and chives into a large bowl and toss to combine. Pour over the dressing and mix so that all the vegetables are coated and serve.

Leftovers tip: Keep in an airtight container in the fridge for up to 3 days.

saucepan over a medium heat.

If you feel sluggish after a heavy season of eating indulgent food, make this simple soup using your leftover veggies from the main event, along with plenty of lemon and mint for a bright fresh taste.

If you’ve got leftover… roasties Ultimate patatas bravas

Use roasties to take patatas bravas to the next level –extra crispy and crunchy and coated in a spicy tomato sauce.

Serves 4 | Ready in 30 mins Faff factor |

• ½ ring chorizo, finely sliced

• 1 onion, finely chopped

• 2 cloves garlic, grated

• ¼tsp chilli flakes

• 1tbsp tomato purée

• 1tbsp paprika

• 1 x 400g tin Asda Chopped Tomatoes in Tomato Juice

• 1tsp caster sugar

• 1tsp vinegar

• ½tsp olive oil

• 500g leftover roast potatoes, chopped into 1½cm chunks

• handful parsley, finely chopped

1 To make the tomato sauce, fry the chorizo in a large frying pan over a medium heat for 3 - 4 mins until crisp and the oil has been released. Use a slotted spoon to drain and set aside.

2 Keeping the chorizo juices in the pan, add the onion and fry for 8 -10 mins until softened. Tip in the garlic, chilli, tomato purée and paprika and fry for 30 secs until smelling fragrant. Pour in the chopped tomatoes, sugar and vinegar. Turn the heat down and simmer for 5 mins until thickened slightly. Season with flaky sea salt and a crack of black pepper.

3 Add the oil to a large frying pan over a high heat When very hot, add the potatoes and fry for 2 mins on each side until crisp. Don’t move around too much so they colour on each side.

4 When crisp, add the chorizo. To serve, pour over the thickened spicy tomato sauce and top with the parsley.

READY IN 30 MINUTES

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If you’ve got leftover… cheese

Cheeseboard macaroni cheese

This mac ’n’ cheese is the perfect dish to make on a cold day to comfort the whole family. The crispy stuffing crumbled over the top takes this dinner to the next level.

Serving suggestion

A green salad on the side adds some freshness.

Serves 4 | Ready in 35 mins Faff factor

• 350g macaroni

• 2tbsp cornflour

• 2 garlic cloves, grated

• 2tsp English mustard

• 500ml semi-skimmed milk

• ¼tsp cayenne pepper (optional)

• 200g pre-cooked leftover stuffing

• 200g leftover cheese, roughly chopped and rind removed (we used a mixture of stilton, cheddar and low-fat mozzarella

• green salad leaves, to serve

1 Preheat the oven to 220°C/200°C fan/gas 7. Cook the macaroni in a large pan of salted boiling water, 2 mins less

than the cooking instructions on the pack state Drain and set aside.

2 Make the sauce by putting the cornflour in a small bowl and mixing in 4tbsp cold water until it’s dissolved into a thin paste.

3 Put the garlic, mustard, milk and cayenne into a large pan over a medium heat and bring to the boil, whisking occasionally. Turn down to a simmer and, while whisking, add in the cornflour paste. Simmer for 2 mins while whisking until it’s thickened slightly.

4 Take off the heat and add in the cooked macaroni and ¾ of the cheese along with a big crack of black pepper and pinch of flaky sea salt. Stir until the cheese is melted and coats the pasta.

5 Tip into a medium baking dish and crumble over the leftover stuffing and remaining cheese. Bake for 20 -22 mins until it’s golden and bubbling. Spoon onto plates to serve alongside some salad if you like.

Leftovers tip:

Keep in an airtight container in the fridge for up to 3 days. Can be reheated in the microwave.

LIVING Smart

Be smart in the kitchen and with your shopping over Christmas. You can curb unnecessary spending, without compromising on foodie festivities, with tips from Mimi Harrison and more

WORDS SUE QUINN

@BEATTHEBUDGET WITH MIMI HARRISON

Take Christmas lunch up a notch

Mimi Harrison knows a thing or two about smart shopping and is better known as @beatthebudget – check out her clever kitchen hacks

Don’t fork out loads of extra cash to make Christmas dinner feel special. It’s easy to upgrade everyday staples to take them to the next level and give them a homemade feel – all without having to buy heaps of individual ingredients or cranking up the oven and adding to the energy bill. l Stuffing can be costly to make from scratch. Replicate a homemade version using a packet alternative (around 55p!) and adding sausage meat. Add the hydrated stuffing to an oven tray and cut open the casings of a pack of eight Just

Essentials Sausages. Squeeze into the mix, break up with a spoon slightly and mix into the stuffing. Press it down and bake until cooked through – it will crisp up beautifully.

l Get creative with a shop-bought yule log (Asda’s own is just £1.50!), using ingredients you already have. Repurpose any chocolate spread lurking in the cupboard by decorating the exterior – it’s a great activity to get the kids involved in too, with minimal clean up. Or, if you’ve been given any Christmas choc, melt it and drizzle it over. Then add a light dusting of icing sugar for a festive, snowy look. The result is an affordable, delicious dessert that little ones can claim as their own creation!

SPOTLIGHT ON... cranberries

l Cranberry sauce is the glue holding Christmas lunch together, but a basic version is all you need – Asda has the perfect one for 75p Decant into a serving dish, breaking it apart. Add a squeeze of juice from an orange and top with orange zest and thin curls of peel. It looks really special – like homemade – and

Wine not?

Missing wine for a recipe?

No need to buy any specially. Use half vinegar, half water for small amounts. Or replace wine with stock (stock cubes are great) and a splash of vinegar.

THE MOST FREEZER

ICED UP

An iced up freezer costs more to run, as it works harder to maintain its temperature. And ice also takes up valuable storage space. Defrost and use what’s inside to make room for festive goodies.

MINCED UP

Too many mince pies? Is this even possible? If you think you’ve overbaked, wrap individually in clingfilm and freeze in airtight containers. Defrost at room temperature or in the microwave. These taste great all year round!

WAYS TO … USE UP CARROT

S

Get the look

A seasonal style-bible for your home and wardrobe

A very berry welcome!

Is it possible to take festive decorations too far? We don’t think so. Turn your front door – or anywhere you fancy – into a seasonal style statement. Red Berry Wreath, £18.

Day-by-day Disney

24 cute Disney character books to keep tiny tots mesemrised all the way to Christmas. Disney Storybook

Feel the force

Get in on the Star Wars action along with Grogu and Boba Fett, by wearing this action-packed T-shirt. Disney Star Wars Red Christmas T-shirt, £10

toileteries and treats – pampering

to lie back in comfort at Christmas. Polar Bear Cushion, £9

Toasty toes

Keep your pinkies cosy this Christmas, courtesy of these comfy Rudolf-theRed-nosed Reindeer slip-ons. Pink Fluffy Reindeer Slippers, £3.50

edit THE

Scrabbling to tick off your gift list? Check out our goodie box of festive must-buys – we love ’em all. Hope you do too!

Loathe entirely

“This whole Christmas season is stupid, stupid, stupid.” You gotta love our favourite griping green goblin… The Grinch 20th Anniversary Edition, £5

Beautiful beverage

These stunning, gold-stemmed goblets are ideal for a festive G&T. Ice and a slice of lime anyone? Gold Sparkle Gin Glasses, £10 (2-pack)

Great value!

Dance yourself dizzy

Santa is really showing off some moves as he adopts his disco-dancing alter ego – a special bauble for the tree. Silver Disco Santa, £7

Gently does it

If you’re feeling the need to unwind, subtle scents will help you drift away.

Ylang and White Rose Mist Diffuser, £18

Elf-esteem

Could there possibly be a baby that wouldn’t want to be spotted in this Elf-themed Christmas sleepsuit? Elf Babygrow, £8

Red, red wine

Wrap yourself up in everyone’s favourite, warming winter tipple – a cosy sweat to see you through the colder months. Sweatshirt, £14

…but warm on the inside Sit back and relax with the most luxurious Christmas-red cushion – Baby, you deserve it! Baby It’s Cold Outside... Cushion, £9

Super-selfies

Roarsome power

This beast will tame your tousled locks in no time – switch on to the

Use this glowing Mickey Mouse Ring Light, with phone holder and tripod, for fab festive selfie shots. Disney Ring Light, £20

No party is complete without one – the sombrero-clad cactus will dance and jiggle while playing ‘Feliz Navidad’. Joy, pure and simple. George Home Animated Cactus, £12

Welcome to wonderland

Everyone loves glamming up the house for a season of feasting and partying. But you don’t have to stick to the same old, same old. Why not try something new this year?

Your vibe is...

shimmer and shine

Create magic in your home at Christmas with a more grown-up, adult-focused look. Metallics lead the way visually with gold, silver and bronze taking prominence.

Editor’s fave!

On mantlepiece: Big and Small Gold Ceramic Christmas Trees, £10/£7

On table: Christmas Tree Name Holders, £4

Who’s who Place settings add a touch of fun as well as being practical. Theme people with Christmas nicknames, like Daddy Bear, Mummy Bear, and Baby Bear.

Left and previous page:

Grey Reactive Glaze Dinner Set (12-piece), £34; Rose Gold-Tone Mixed Size

Baubles (30-pack), £5; Silver-Tone Mixed Size

Baubles (30-pack), £5; White Ceramic Star Tealight Holder (2-pack), £6; George Home Coconut Tealights (24-pack), £1.75; George Home Kent

Brushed Gold Cutlery Set (16-piece), £12; Timeless

Wine Glass (4-pack), £14; White Origami Paper

Decorative String Lights, £8; Pine Cone Garland String Lights (20-pack), £5; George Home Blush Tumbler, £1 each; George Home Natural Wooden Placemats (2-pack), £4.50; George Home

Decorative Tealight Holders, £1; George Home Sweet Vanilla Medium Pillar Candle

£3; George Home Grey Soft

Cotton Scented Pillar Candle, (3-pack), £12; White Luxury Christmas Crackers (6-pack), £8; Luxury Diamond Shape

Christmas Crackers (6-pack), £8; Pre-Lit Snowy Christmas Tree (6ft), £60

Your vibe is...

Scandi

A look bursting with Nordic charm. This Scandi-inspired Christmas trend invokes an ambience that’s clean, serene, stylish and soothing with a calming soft glow. Silver and white dominate the look with a just a touch of metallic sparkle, amid cooling ceramics, candles gently flickering alongside discreet and pretty white fairy lights.

Scandi style

Plain wood is far from being plain! It’s an ideal Scandi-style note for a room and goes well

Above: White Christmas Berry Wreath, £18; Green and White Christmas Berry Garland, £18; Green Paper Christmas Tree Ornament, £6; Silver-Tone Mixed-Size Baubles (30-pack), £5; Warm White LED Star Copper Wire String Lights (50-pack), £5; George Home Sweet Vanilla Medium Pillar Candle, £3

On mantlepiece: Wooden Scandi Christmas trees ornaments (x3) £7

Your

vibe is... red & white

This look is bright, bold and full of fun with vibrant red at its heart, and playful products. The scene is set for a welcoming but modern Christmas –you’re ready to invite kids, neighbours, family and friends to celebrate.

Green Christmas Wreath and Garland Set, £22; Christmas Stocking, £5; Christmas Eve Wooden Box, £12; Candy Stripe Baubles, £1.50 (6-pack); 26-pack Mixed Size Baubles, £2; Deck the Halls Cushion, £7

Love the

Box of delights

Make a new Christmas tradition that kids will adore – opening the Christmas Eve Box on that special night. It must be full of surprises – maybe exciting new decorations, or special treats – they’ll love it!

Your vibe is...

bold brights

Who says your bedroom has to be a temple of calm? It’s Christmas time, so make it bright, make it vibrant and fun, and add colours galore. These mood-boosting choices will energise you when you awake

Just £15

Bright bedfellows

Load up your bedroom with colour, and remember to add some snuggly characters to keep you company when you get toasty under the blanket!

Speckle Holly Duvet Cover Set from £ Merry and Bright Cushion, £10; 3D Christmas Pudding Cushion, £15

Green Christmas Chunky Knit Throw, Green Paper Christmas Tree, £6; Gingerbread man Cushion, £8; Candy Cane Cushion, £8

reddyGet

Red alert! Santa’s on his way with some hot ideas for stocking fillers and wrap

PHOTOGRAPHY GAVIN ROBERTS

Have a bauble Dingle and dangle these super sparkly baubles from a glittering tree

Roll with it

Ramp up your wrap this year with ravishingly red parcels – pile ’em high

Sock it to ’em

Make sure your stocking fillers stand out –choose shades of scintillating scarlet

It’s a wrap V-necked, wrap-round dresses accentuate the bust, and slim the waist and hips. Add twinkling sequins – what’s not to love?

Wrap-over sequinned mini dress, £28

a ball Have

’Tis the season to razzle-dazzle. If you want sparkle, sophistication or to just bring the fun, we’ve got you covered with outfits for everything from office bash to disco dancefloor

PHOTOGRAPHY STEVE SAYERS

Less is more Black is the ultimate colour for sleek sophistication and this monochrome outfit oozes class. A glimmer of gold and a swish of satin pleats adds some fun.

Above: V-necked, black velvet jumpsuit, £22 , also available in navy, plum and green colours

Right: Emerald satin tunic, £16, also available in other colours

Make-up match up

Jewel colours like emerald and ruby are perfect for party wear. Ramp up the glam stakes with sparkly colour-co-ordinated eye make-up.

It’s slumber

It’s the holidays – so who says you can’t wear pyjamas all day, turn your living room into a den and make like you’re hibernating till spring (or breakfast). Not us! Families, it’s time to get cosy

Step 1: Make your den

The key to a great slumber party is an utterly cosy hangout. We’re talking duvets, sofa cushions, a sheet for a tent, mood lighting and more cushions. Oh, and snacks. Lots of snacks.

Pre-lit Snowy Christmas Tree (6ft), £60; Deck the Halls Cushion, £7; Santa Plush Toy, £3; Snow Globe Cushion, £7; Milk Bottle with Straw, £1.50; Mini Reindeer Plush Toy, £1.50; Gingerbread Clip Lid Storage Jar 500ml, £2; Children’s Merry Moments Pyjamas, £8; Penguin Plush Toy, £3; Small Plush Toys, £1.50 each

Craft a cosy corner

Get ready…

Disney Mickey Mouse Super Soft Christmas Blanket, £18; It’s the Most Wonderful Time of the Year Cushion, £7; Santa Spinner, £2.50

“Get the board games out, play charades or watch a festive movie together”

Step 2: Play old movies and games

A slumber party is all about quality time together – so festive jumpers and charades are IN, endlessly scrolling TikTok videos is OUT. And when it’s time for a movie, make Elf or The Wizard of Oz your go to – golden nostalgic moments all the way.

Mum’s Brussels Sprout Sweatshirt, £14; Red Festive Bowl, £2.50; Penguin Plush Toy, £3; Gold Sequin Girl’s Dress, from £14

It’s movie time!

Get ready…

Grab a game activity!or

Asda Sweet Popcorn 85p/100g; Elf, £3; Kids Hub Four to Score, £7; 5 Finger Puppets, £2

Step 3: Time to party

Strut your stuff to Slade. Mooch to Mariah Carey. Pogo to the Pogues. In other words, get those Christmas tunes on and do your thing – but dads, just be careful jumping off the sofa.

Get your groove on gear

Men’s Santa Knitted Jumper, £18; Gold Sequin Girl’s Dress, from £14; Penguin Plush Toy, £3

Get ready… Juice Disco Light Speaker 5W, £15; The Hits Album Floorfillers Disco Nights, £5; VTech Singing Sounds Microphone, £18

Step 4: Wind down…

Kids will love curling up to sleep on piles of cushions and duvets at the end of a hectic, fun-filled day. Parents? Well, give it a go. And if you do sneak off to your bed by midnight, there’s still the post-party breakfast to enjoy next morning.

Dad’s Tartan Pyjamas, £16; Mum’s Tartan Pyjamas, £16; Girl’s Tartan Pyjamas, £10; Hapello Bunny Soft Toy, £6

Love getting cosy toes

Get ready…

Next day breakfast treats

Reindeer Design Fleece Slippers for Children, £6; Red and White Elf Christmas Bowls – set of 4, £12; Extra Special Indulgent Drinking Chocolate, £2.75/300g; Black Non-Stick Waffle Maker, £15

“Kids will love curling up to sleep on the living room floor. Parents? Well, give it a go...”

Match makers

Get the family decked out in lookalike PJs – you know it makes sense. You’ll get the festive feelgood vibes all together!

Think Asda, think Pharmacy First

+ 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.

Feel good

Simple ways to boost your wellness this winter

You’ve got mail

Show someone you care by sending them the ultimate self-care gift. Our botanical pamper box is packed with nature-inspired bath salts, a revitilising shower gel and rich body lotion. Scented with fresh floral and citrussy fragrances, these vegan goodies cleanse and relax. The clever bit? There’s no need for fiddly wrapping – it comes in a neat box that just pops in the post. Nature’s Remedy Postable Pamper Box, £6.

A DAILY DOSE

Squeezing workout sessions into our week is tricky at the best of times – let alone in the festive season when life can feel busier than ever. Happily, a new study † has found that how often we exercise is more important than how much of it we do. Participants performing few but regular bicep exercises gained more strength than those doing long workouts, less frequently. The takeaway? If you’re short on gym time, go for attainable, bitesize chunks of exercise – a few squats while the kettle boils or heel raises as you cook dinner.

festive season Live your best...

From moving more to mindful eating (pigs in blankets, anyone?), step into the holidays with these wellbeing wins up your sleeve

WORDS JESSICA CARTER

Did you know?

Cranberries* might be able to help improve memory and protect against dementia... researchers have recently found. And there’s no better time to tuck into these tart, ruby-coloured berries than now when they’re at their best. Chop fresh cranberries* up after cooking – or use dried cranberries – and try tumbling into winter salads, stirring into granola or serving with cold meats and cheese for a fruity fix.

SNACK SWAP-OUT

Crispy veg time

Slice fruit or veg very thinly, add spices or herbs, lay slices flat on a baking sheet and bake in the oven until dried – 160°C for around 45 mins, turning half way through. You may need to use a little olive oil on the veg crisps – you can use an oil spray

PEACE ON EARTH

If you have no desire for a pair of turtledoves and aren’t sure what you’d do with 10 leaping lords, the Sacred Roots 12 Days of Wellness has some great gifts for all the days of Christmas. Think candles, oils, and other delights, designed to recharge.

Plain popcorn with sprinkle of chilli powder OR fruit/veg crisps – see left Fried crisps

“Nutrition is tricky over Christmas,” says Asda nutritionist Sophie Rose. But it doesn’t have to be so… “Fruit snacks contribute to your 5-a-day and are sources of essential minerals and vitamins.” This is particularly important in the winter: “Vitamin C is often cited as helping fight off a cold,” says Sophie. “It can’t prevent you from catching one, but evidence shows it contributes to the normal functioning of the immune system.” ‘Intuitive eating’ is also useful says Sophie. “Listen to hunger cues. If you aren’t hungry – don’t snack!” If you can’t stop yourself, here are Sophie’s top swap-outs to make that snack habit a little healthier… FOR FOR FOR ➞ ➞

1 2 3 4 5

FOR ➞

Handful of spread OR low-sugar cereal bar

Pineapple pieces/orange segments OR handful of low-sugar breakfast cereal

feel-good

INDULGENCE

Studies* have shown that striking a balance between occasional indulgence and self-restraint is important for our wellbeing. Here are some ideas for making the most of this year’s festive feasting without feeling like you’ve overdone it.

1

GET YOUR TRAINERS ON

Getting active can help curb post-meal sluggishness as well as boost your mood. You needn’t throw yourself into a hardcore gym session, though: brisk walks can be beneficial. In fact, a study by the University of Exeter found that a 15-minute walk can even help curb sweet cravings, too.

2 DRINK MINDFULLY

Staying aware of how much you’re drinking and considering whether you actually want that next glass are the main principles of mindful drinking. If you’re keen to take it easy, try a bevy that’s low on booze but still satisfyingly high in flavour, like Lo Bros Living Drinks Organic Kombucha.

3

CREATE A VARIED PLATE

It’s well-documented that the more food we have on our plates, the more we tend to eat – it’s called the

Portion Size Effect. But instead of skipping certain foods to keep portions under control, try tasting a mini serving of everything you fancy. That way you’re more likely to feel satisfied.

4 STAY PRESENT

Focusing on the present while we eat not only helps us to savour food better, but research has shown it also promotes slower, more intentional eating and helps us to recognise sooner when we’re feeling full.

5

GRANT YOURSELF PERMISSION

Studies have shown that when it comes to indulgent food, anticipated guilt (and the restraint it instigates) considerably dampens the pleasure we get out of it. So, to rid yourself of guilt and maximise the wellbeing benefits that occasional indulgence can have, give yourself full permission.

TAKE 2 MINUTES

If you feel a bit overwhelmed or anxious this Christmas, try this quick grounding exercise recommended by Consultant Health Psychologist Dr Sue Peacock

“Place an object – a pen, your keys or phone say – in your hand and think about the situation that’s causing anxiety or stress, rating it out of 10. Stretch your arms wide open and slowly move the object from hand to hand while watching the movement. Do this for a minute or two and then re-rate your anxiety levels. This is known as bilateral stimulation, which works by creating activity in different regions of the brain. Your attention becomes distracted and this can have a relaxing effect.” yogalions.co.uk

Did you know…

The National Literacy Trust’s Annual Literacy survey (literacytrust.org.uk) reveals that around 40% of kids who read a lot will have higher levels of mental wellbeing. Of children who read infrequently, only around 12% have high levels of mental wellbeing.

Crafty magic

Set the scene

Place under a bright lamp to light up the snowy setting

Deck your halls with DIY delights this year – and make them all in just one quiet afternoon

Make a… snow g lobe

Expect minimum effort but maximum impact with this easy-to-shake snow scene.

You will need:

• empty glass jar with lid

• fake snow

• small Christmas figurines – trees, snowmen, gingerbread houses (these can be made from polymer clay if you wish)

• extra strong glue

Step one

Gather everything you need to make the snow globe. You could make two at the same time if you have plenty of materials – and jars.

Step two

Arrange the figurines on the inside of the lid until you find an arrangement that you’re happy with – they must all fit neatly inside the jar. Use a strong glue to attach all to the inside of the jar lid. Leave to fully dry.

Step three

Pour fake snow into the jar, secure the lid and turn upside down. Paint the lid if you wish to add some more colour.

You will need:

• fabric

• general sewing supplies: needle, thread, sequins

• sewing machine

• toy stuffing

• string

• cinnamon sticks

Make… tree decorations

These spicily scented Scandi decorations are bright and cheery – make a set as a gift or hang them along the mantlepiece.

Step

one

Cut two fabric triangles – 12cm wide and 12cm tall. If you wish, sew sequins on to the fabric now. Cut a 12cm length of string; fold in half. Put the triangles right sides facing, sandwiching the string loop between them, with the ends of string at the top. Pin in place.

Step two

Sew ½cm in from the edges, leaving a 5cm gap along the bottom, and sewing the string loop firmly in place. Trim the corners close to the stitching (as shown) to make pointed corners. Turn right side out through the gap; use scissors to poke out the corners.

Step three

Stuff the tree. Turn the open edges inside and insert a cinnamon stick into the stuffing. Use a pin or clip to hold the edges in place. Hand sew the gap closed with small stitches. If you want to glue sequins on to your ornaments, add these to finish.

Make a… salt dough garland

Get the kids involved in making these fun crafty creations. Playing with dough, painting, threading and hanging – that’ll keep them busy.

You will need:

• star cookie cutters

• craft paints, various

• small paintbrush

• string

• cute images to frame

Step one

Mix a cup of flour with half a cup of salt and half a cup of water to make a smooth ball of salt dough. Roll out to 1cm thick. Cut out star shapes with cookie cutter, using a smaller one to cut stars out of the centre of each. Carefully use a wooden skewer to poke a hole in the top of each star. Lay on baking parchment and bake on your oven’s lowest setting for 3 hrs.

Step two

Once cool, paint your stars. Go for a mix of candy cane stripes, polka dots and plain – be creative! Select photos and place the stars on top, framing the objects of the photos. Draw around the edge and cut out inside your drawn lines. Cut a piece of card to the same size and shape as the photo. Glue to the backs of the photos, then glue to the backs of the stars.

Star gazing

Make these stars really worth looking at with pics of your fave furballs for a fun festive flourish

Step three

Paint over the back of the stars to secure the photos further and blend in with the rest of the decoration. Cut a length of yarn to your desired garland length and thread through the holes on top of your stars – apply some glue to the end of the yarn, to stiffen, and feed through the holes. Tie a knot at the top of each star and add to your yarn at intervals until completed.

MyNewYear’s Resolutions Evolution

Big,scaryresolutions?Solastyear. ThisNewYearwe’refocusingon achievable small wins we can actually stick with, and which help usfeelbetterinthelongterm.

We’retalkingaboutanevolution...

WORDS JO USMAR

“Next year, I’ll go to the gym four times a week, become an Instagram influencer, and take up life drawing.” There’s nothing quite like the self-satisfaction that comes with a perfectly formed New Year’s resolution. Forget the fact that you’ve never set foot in a gym, haven’t posted on social media since 2014 and can’t draw. Your resolutions are set, and not fulfilling them is out of the question. With pressure like this, it’s no surprise that only 26% of Britons said they’d stuck with all their 2020 resolutions, while 25% said they’d kept none. The second Friday of January is even named ‘Quitter’s Day’.

What’s wrong with resolutions?

“Often when something is ‘ending’, we start a process of self-reflection,” Integrative Counsellor Alexandra Weir (Dip. Couns (MBACP)) explains. “Unfortunately, our natural negative bias means we not only register negative events more readily but also dwell on them, focusing on what went wrong and how we need to improve ourselves. To counteract these negative feelings, we promise that next year we will be better. This can lead to resolutions based upon outcomes rather than behaviours, such “be healthier or kinder”, which not only lack specificity, but also suggest you’re not already healthy or kind – not a great starting place for self-growth.

Why can’t I stick at it?

There’s also the impetus to make sudden dramatic lifestyle changes that come from a place of ‘I should’ rather than ‘I’d like to’, so they’re less likely to stick. “Starting resolutions thinking about how you’re not good enough creates huge self-pressure, without focusing on strengths, interests or values,” Weir says. “And shaking things up too quickly can be

overwhelming, which can lead to feelings of failure, anxiety and desperation – and giving up.”

Even the word ‘resolution’ is problematic says business advisor Marla Tabaka told Inc.com: “The word screams, ‘I must!’ Most of us don’t respond to this word and, when we don’t, we feel disappointed in ourselves – even ashamed.”

Why is evolution better?

Evolution by definition means: ‘slow and steady development’. So an evolution of yourself will be careful and considered – and based upon real self-reflection. “The word evolution helps the brain associate potential change with personal growth,”

“Lasting change comes slowly”

explains Weir. “It can also allow for trial and error – for us to take it slowly, make mistakes and try again.”

What does evolution mean for me?

This is the year to forget about resolutions and focus on the benefits of the New Year evolution.

Evolution focuses on bringing things in instead of cutting things out.

It comes from a place of selfrespect and self-care, rather than self-control or self-hatred.

It shows that lasting positive change comes slowly – and that’s OK. means working on what you want, not what you think you should want. means setting achievable steps to reach worthwhile goals.

PLAN YOUR NEW YEAR EVOLUTION

1 Buy a fancy notebook to devote to your ‘evolution’. Writing by hand is proven to aid memory and concentration – and new stationery is one of life’s great joys.

2 Spend a week taking note of everything that brings you joy or peace: What makes you smile or laugh, or gives you butterflies?

3 Think about your skills and values: What are you good at? What means a lot to you?

4 Create a list of ways to introduce more of these things into your life. For example:

• Join an exercise class with a close friend.

• Go for a walk around the lush local park before work.

• Try a new recipe once a week.

• Book catch-up calls with friends.

• Plan that dream holiday that’s all over your Pinterest boards.

5 Make sure one of your evolutionary steps takes you out of your comfort zone –that will bring a sense of achievement.

6 Remember: every step should be something you want to do, not feel you should do.

BREAKFAST WITH CHAMPIONS

“Crafting

is a great way to boost confidence”

Asda community champion Diane Springthorpe grabs a cuppa with crafter and mental health worker Charlotte Groenewald

WORDS RAE RITCHIE PHOTOGRAPHS JOANNE CRAWFORD

Every issue, we sit down with one of our amazing partners to hear about the fantastic work they’re doing with Asda to bring joy to their local communities. Here we meet keen crafter Charlotte, who set up Jigs4w in Nelson, Lancashire, to support local adults with a variety of mental health needs.

Diane: I remember when you started using the Asda store’s community room for the group. I sat in on those first sessions so I’ve seen how far you all have come – with mental health and crafting skills. What you’ve all achieved is fantastic.

Charlotte: It makes all the difference to have such a safe environment to meet in. We were thrilled when we got a spot in that space – it’s beautiful. I cannot emphasise enough the privacy and respect shown to the group when we’re there.

Diane: I’m glad we’ve been able to help you with that room. Groups like yours are so important – especially right now, when I’m noticing people seem more anxious and stressed. It’s not just centred around Christmas, either. From talking to people, a lot of it stems from the pandemic – it made many of us more socially isolated.

Charlotte: I agree – and I’d encourage anyone who’s considering starting a similar group to do it. I’ve learnt through setting this one up that it’s very straightforward – all the information on how to do it is online. There is a lot to think about though. For instance, loads of effort goes into arranging activities that really meet our members’ needs.

Diane: So how do you decide on the crafting projects you do?

Charlotte: I’m forever scouring the internet. It’s a challenge to find new ideas that suit people with varied experiences. We then spend one week trying out a technique and two weeks making something with it.

Diane: I can’t believe some of the stuff you’ve produced, like the gnomes made from drinks bottles. The store manager is in love with them!

Charlotte: The projects we work on have to make sense – have a use. That’s why we’ve made aprons that we then wear for messy crafts and items that can be gifts for birthdays and Christmas. If something has a purpose, it helps people to invest in making it.

Diane: You’d never believe that you’re not all long-time crafters. Weren’t lots of people new to crafting when they joined?

Charlotte: Yes! We have a rule – with each new project, we all give it a go. We accommodate physical disabilities – one sewing machine has a push button not a foot pedal, for example –so everyone can join in. Many have been surprised by what they can do.

You can help, too! Craft groups such as Jigs4w often welcome donations of materials and equipment that they can use. Search for JIGS4W Community Craft Group on Facebook.

Diane: And that’s why crafting is a great way to boost confidence. I’ve seen such a change in so many of your members over time. In the beginning, one of the ladies only ever spoke to her support worker, but I saw her in the town centre the other week and she said hello. It was wonderful to see her out on her own.

Charlotte: The change in every member has been incredible and it’s down to what we’re doing with them – the crafting, of course – but also the interactions we have as a group. Everyone is encouraged to be themselves.

We’re spreading Christmas cheer this year! Look out for events and activities in your local area, speak to your Community Champion to see how you can get involved and keep an eye on the community board in store for more information. Check out how Asda’s charity, the Asda Foundation, is supporting communities this year by visiting www.asdafoundation.org. Get involved!

Spreading Christmas cheer

We have a new festive colleague joining us for Christmas… We couldn’t be more excited and we know you’re going to love him. Here’s how you can join the party… Look out! Check out our fabulous new festive TV ad now – we hope you like it…

@baylisandhardingplc

@baylisandharding

@baylisandhardingPLC