Asda Magazine - March & April 2024

Hello

Here comes spring

I’ve been looking forward to this season! Bring on the lighter mornings, fresh flowers and getting outside more. This issue we have 38 tasty recipes to cover all occasions – whether you’re looking for midweek meal inspiration on a budget, a delicious dinner to turn around in minutes or something to satisfy your sweet tooth. If you’re hosting an Easter celebration or just looking to level up your Sunday roast, check out page 59 for ideas to impress your family and friends. I’ll be using the bay, orange and garlic spring rub to elevate my roast lamb and the leek and Parmesan potato cakes are a game changer. We also have fab recipes celebrating Eid in our My Kind Of feature on page 80. If you’ve made any of our recipes, tried a new product after seeing it in the mag or have an idea for future issues we’d love to hear from you! Get in touch using the details below.

Jessica Timms | Asda Magazine Editor | asdamagazineeditor@asda.co.uk

Editor’s picks…

Treat yourself

Sink into the pudding of your dreams this Easter with our creamy cheesecake on p28

Soup it up Celebrate the seasonʼs veggies with vibrant soup in 1 Basket 5 Meals on p22

Little sunbeams

Grab a fashion bargain so the kids can go out to play in style, page 106

What’s inside

WIN £250!

Take our READER SURVEY on p121* and tell us what you think about our mag – you could win a £250 Asda gift card

9 10½ THINGS TO LOVE THIS MONTH

Settle into the season and take a peak at whatʼs new to our aisles...

14 JUST TO SAY...

Find out what foodie faves our readers are cooking up at home. Get in touch for your chance to be featured

Love to eat

38 recipes to set you up for spring, from budget suppers to ultimate treats

20 ONE BASKET, FIVE MEALS

Your weekʼs dinner plan is sorted, all for under £25 – shopping list included!

28 SWEET DREAMS

This cheesecake is as bright and delicious as it is beautiful

32 MEET THE TASTEMAKERS

How we get our super-sweet, first-class carrots; plus, three golden recipes to try

41 EVERYDAY HEROES: SPINACH

Fill up on this gorgeous, green veg for breakfast, lunch and dinner

44 HACKS MORE LIKE IT NEW!

Our food editor shares her top kitchen tips including, how to carve a leg of lamb

46 BEST ON TEST NEW!

We try our cracking Easter egg selection

51 TIME FOR WINE

Get to know 14 top tipples in our range

59 SUNDAY BEST

Follow our ultimate guide to Easter lunch and plate up a roast dinner to remember

72 GOOD OLD DAYS

Keep it old school with these retro traybakes and satisfy your sweet tooth

80 MY KIND OF… EID FEAST

Our readers share their celebratory dishes to mark the end of Ramadan

87 BUN-BELIEVABLE!

Unreal puds using hot-cross heroes

93 MEALS IN MINUTES NEW!

Four fun and easy-to-assemble dishes with cut-out-and-keep cook cards

96 SWEET OR SAVOURY NEW!

One key ingredient, two recipes – but which will you love best?

the look

Feel good 105 66

Revamp those style essentials for you and your home. Donʼt miss out!

103 SUNSHINE DAYS

Kit out the kids in amazing bargains

108 THE EDIT

The hottest new buys this season

110 STACEY SOLOMON: BRING IN THE SPRING

Staceyʼs seasonal new collection

117 RUSTIC CHARM

Blend muted fabrics with raw materials to fashion your own domestic bliss

122 FASHION

New denim classics for your wardrobe

Give yourself that fresh, spring feeling by trying these wellbeing wonders

126 LIVE YOUR BEST… SPRING

Immune boosters, superfood stars and a brief intro to the joys of journalling

130 BREAKFAST WITH CHAMPIONS

A volunteer-led group is on a mission to make cycling accessible for all

133 COMING NEXT ISSUE

Have a first look at our May/June issue

134 WHAT’S ON MY PLATE

We chat to the queen of clean, Mrs Hinch, about her first ever childrenʼs book and her top tips for a tidy home

The Asda Magazine team

Editor Jessica Timms

Content Planner

Nancy Stockdale

Content Co-ordinators

Natalie Graham,

Charlotte Woodhead

Senior Content Manager

Jenni Bass

Editor Alex Drew

Consultant Editor

Rebecca Denne

Creative Director Sarah Birks

Editorial Director

Dan Linstead

Food Editor Clare Knivett

Food Writer Sarah Cook

Art Editors Kit Cheung,

Laura Phillips

Chief Sub Editor

Katriel Costello

Writer/Sub Editor

Louisa Streeting

Client Director Clair Atkins

Account Director

Kayleigh Varnam

Account Manager Maria Rees

With thanks to:

Rachel Beckwith

Advertising enquiries: For advertising enquiries please contact your SMG account manager or email magazine@asda-media.com

● asdamagazineeditor@asda.co.uk

● Call Asda on 0800 952 0101

● Write to the Editor: Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD.

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

Asda Magazine is published by Our Media, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.

OF YOUR BUDGET IN 2024 Makethemost

We know the pennies are being pinched right now, so we want to do everything we can to make sure you’re able to fill your trolley without compromising on quality. Here’s how we can help…

We are the only supermarket to price match* Aldi and Lidl, whichever is cheaper, on 100s of your weekly essentials.

Excludes Northern Ireland. We’ve dropped 1000s of prices on your favourite brands and essentials. Look out for the Price Drop logo in store and online.

Just Essentials

If you’re shopping for basics on a tight budget, look out for the Just Essentials range across the store to help you save and stay on budget. Fab 5 Look out for our Fab 5 selected fruit and veg under £1 to help you stay within budget and still shop fresh produce for delicious healthy meals. Asda Rewards** Scan your Rewards app every time you shop and watch your Cashpot fill up, then spend it when you need it. Find everything you need to know at asda.com/rewards

Check out 1000s of price

It’s easy to download the Asda Rewards app from the App Store, Google Play or scan the QR code.

Good to know

Welovebringingyouvaried,balancedandgreat-valuerecipe ideaseveryissue.Here’salltheinfoyouneed…

Our recipes

All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. Each issue, we promise to:

• Provide budget-friendly recipes to help you feed your family.

• Ensure that all our meals are nutritionally balanced, and use everyday ingredients.

• Help you to reduce your food waste by using ingredients smartly and providing leftovers ideas.

Eggs

The eggs in our recipes are always medium-sized, unless otherwise stated.

Price per serve

Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.

Ways to shop

IN STORE

Find your nearest Asda at storelocator. asda.com. SCAN & GO Contactless payment and less checkout time – use a scanner or smartphone.

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. Shows how easy or more involved a recipe is.

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle. Look out for these symbols

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

Dietary info: For recipes to suit specific diets, look out for these circles, which refer to the whole dish.

These icons exclude optional serving suggestions. Always check individual packet labels if cooking for someone with dietary needs or allergies.

5-a-day: Shows how many portions of fruit and veg are in a recipe.

Live Better: At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced the Asda Live Better logo. It shows you the healthiest choices in Asda Own Brand.

Budget savvy: We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.

Shop online and choose a home delivery slot. CLICK & COLLECT Shop online and pick up from one of over 450 UK locations.

faves: Whatʼs new and trending. of your 5-a-dayu

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.

10

1/2 things

TO LOVE THIS MONTH

COLOUR ME HAPPY

When the Easter Bunny has been and gone and all the chocolate has been devoured, curb any boredom over the holidays by hosting a kidsʼ Easter crafts session.

2

FANCY A BREW?

We Brits like nothing better than a cuppa to perk us up during the day. From a classic English breakfast, fragrant green or a punchy peppermint and liquorice, take your pick from our wide selection ahead of National Tea Day on 21 April.

Pukka Organic Three Mint Herbal Tea Sachets, 20-pack

Tetley Green Tea with Lemon, 50-pack

Yorkshire Tea, 80-pack

3

HAPPY BUNNY

Everyone loves a hot cross bun, but we’re all ears for our new Patch the Bunny bakes. Run, or hop, to the Asda Bakery aisle to grab these treats in time for Easter.

Patch The Bunny 15 Mini Cupcakes, £6; Patch The Bunny & Friend Chocolate Logs, £7

4 Passover is a Jewish festival that commences with a special service that takes place over a meal known as Seder. This year it starts before sundown on 22 April and ends after dusk on 30 April.

HOP TO IT

5 GARDEN GLOW UP

Little ones will love Charli the Chick and Patch the Rabbit, our plush new Easter pals, as theyʼre perfect for a cuddle. Each has their own milk chocolate egg, making your giftgiving extra special this year.

Welcome in those sunbeamy days on the horizon by sprucing up your outdoor space. Treat yourself to a new set of tools to make tending the borders a joy, or pepper the patio with fun snail pots. Check out our sleek furniture sets and state-of-the-art barbecues in store too, to complete the full al fresco experience. Summer will be a total breeze.

7 OH SO SWEET

If you’re observing Ramadan, prepare a platter piled high with slices of juicy watermelon and golden mango as part of your Suhoor meal. They’re packed with fibre and goodness to help keep you going during fasting hours.

Asda Refreshingly Juicy Watermelon

Asda Ready to Eat Tropical & Sweet Large Mango

8 SPRING CLEAN YOUR WARDROBE

Clearing out your closet is so easy with our George Take Back scheme. Simply pack up your old clothes and donate them to your nearest Asda toyou drop-off. You’ll give your clothes a new lease of life and help to raise funds for our ‘Tickled Pink’ charity partners.** As a thank you, you’ll receive a discount code† for George.com.

DID YOU KNOW?

Around £140m worth of clothing is sent to landfill every year in

9 Save time by shopping for Easter groceries online. You can also save on the cost of deliveries with a Delivery Pass. Chocolate eggs, here you come… Go to asda.com/groceries.

SHOPEASTER ONLINE

DELIVERY SLOTS

open now

10

FEED THE FAMILY

We’ve extended our popular ‘Kids eat for £1’ initiative at all Asda cafés. Grab a hot or cold meal for your little one with no minimum spend.*

Make our sʼmores on page 89

½ PACK OF

MINI MALLOWS

Have you tried our gooey hot cross bun sʼmores on page 89? If you have any mini marshmallows to spare, try making an easy choccy rocky road ʻbarkʼ. Simply melt your favourite Easter chocolate then pour onto a lined baking sheet and top with mini marshmallows along with broken up biscuit pieces. Chill in the fridge until solid before breaking into shards. Asda Pink & White Mini Mallows, £1.40/150g

say… JUST TO

We love to hear about what you’ve been cooking in the kitchen or your foodie thoughts. Write to us for the chance to be featured

STAR LETTER

A perfect pud

Whatafabulous,scrummybake inyourOctober2023issue–wow! Soeasytomakewithstaplestore cupboardingredientsthatyou’ll probablyalreadyhave.Ittastesdelish withcustardasapudding.Ifyou’re feelingbraveandlikeabitofakickto yourcake,youcouldevenaddmore

stemmedginger.HubbyandIhad todoaspotofqualitycontroljustto checkitwasokayforthegrandkids. Thisisakeeperinmystash ofcut-out-and-keeprecipes,I’llbe makingthiscakeagainandagain. SogladIpickedupafreemagazine atthecheckout.Thanksagain,Asda. Julie McVeigh

‘A friend made the Greek-loaded fries [January 2024 issue] for me and I′m hooked. I′ve cooked it a few times now and it always goes down a treat. Served with a big Greek salad, it′s an absolute winner.’ Kate Andrewes

Yummy fries from our January issue

FOOD FOR THOUGHT

Firstly, I want to thank you for Asda Magazine – I look forward to every issue. Your recipes are great for carnivores, vegetarians, vegans and other specialist diets, but tend not to cater for those of us on low- or no-sugar diets. A really good recipe for no-sugar ice cream would be very welcome or a choux pastry recipe with no icing or added sugar would be great. I’m able to eat cream and butter but use ground almonds instead of flour. Sugar is substituted with Stevia or similar. If sugar-free jelly is used alongside tinned fruit, it’s easy to make a trifle. Please will your team see if they can come up with some ideas?

Joy Hoy

From the editor

We’re always really eager to receive feedback on our recipes, thank you so much for writing in. You’re quite right, a free-from article is much overdue. Watch this space. We will endeavour to include recipes for low-sugar desserts in our magazine and on our website in the future, so do look out for those.

Breaking tradition

Thank you for your excellent November/December 2023 magazine. I opened it straight to the apricot and almond Christmas cake recipe and was very much inspired. The picture was so tempting and the topping of coconut, although for me very unusual, made it look fantastic. I tend to use the same Christmas cake recipe by Mary Berry every year, but after seeing this cake in your mag, I decided to give it a go instead

of my usual. Using the Asda Extra Special Brandy Soaked Mixed Fruit and not having to steep the fruit for a few days before was a big win, so preparation was much easier. I wasn’t sure about the coconut on the icing, but I was pleasantly surprised with how it turned out. It tasted wonderful and, of course, looked very festive! All in all, it was a great success and loved by all the family.

Beth Marks

Remember our Christmas cake from the Nov/ Dec 2023 issue? It was a winner for Beth

ON THE COVER

Thechickentikkamasalaon thecoveroftheSeptember 2023issuelookeddelicious,soIpickedupacopy andtookithomesoIcouldcreateitformyself. It’smyfirsttimecookingacurryand Iwantedtowriteinandthankyou.Therecipe wasencouragingandeasytofollowand itgavemetheconfidencetotryformyself.

Sue Copp an

Getintouch

Calling our lovely readers… If you have any kitchen trips and tricks, simple ways to save or some recipe successes to share, we want to shout about it. Tag @asda on or write to us at asdamagazineeditor@asda.co.uk.

COMFORT FOOD Greek-style beef stifado [February 2023] made by @slimmersteph2022

FEEL THE HEAT @jane.plant.grow.eat.drink. rpt used homegrown chillies in this chilli [October 2023]. INSTA MAKES... What’s cooking? Post your dishes and tag us @asda

SOUPER STAR Leek and butter bean soup from October 2022 by @what_luc3_does

Crack

you can get more for less this Easter by stocking up on everyone’s favourite seasonal sweet treat – head in store or online today to make sure you don’t miss out on this egg-cellent deal

PREP TIME: 5 MINS

COOK TIME: 15 MINS

SERVES: 2-3 PEOPLE

DIFFICULTY: QUITE EASY

INGREDIENTS

1tbsp oil

200g turkey mince 2% fat

A few drops Maggi Liquid Seasoning

1tbsp Maggi Hot and Sweet Chilli Sauce

150g pak choi

150g broccoli

2 packs Maggi 2 Minute Curry Noodles

10g unsalted PEANUTS, roasted and chopped

20g spring onions, sliced

1 red chilli, sliced

1 lime (optional)

Dan Dan Noodles Method

Super speedy noodles are spot on when you ’ re looking for something to break the fast at Iftar this Ramadan, as part of a sharing meal. We love to add lots of chilli – but you can adjust it to suit your taste. Don’t forget to let the turkey mince get really brown and crispy for extra texture and flavour!

Step Step

Heat the oil in a large frying pan and cook the turkey for 10 minutes until really well browned and crispy. Add the liquid seasoning and chilli sauce and cook until sticky and delicious.

Cook the noodles in boiling water with the pak choi and broccoli for 3 minutes, drain and then add to the pan with turkey. Sprinkle over the curry seasoning from the noodle sachets

Mix everything together in the pan adding a few tablespoons of boiling water to loosen the noodles and serve topped with PEANUTS, spring onions, fresh chilli and a good squeeze of lime. Share with family & friends, as part of your celebration meal

Love to eat

Allthefoodieinspirationyouneedtocelebratetheseason, fromaspringcheeseboardtodeliciousEasterroasts

Saycheese!Saycheese!

Whenitcomestolong,lazylunches,it’shardtobeataclassiclikeaploughman’s platter.Youdon’thavetobeaconnoisseurtocreateyourown;thesecretisvariety. Startwithourspecialityrangeofferingamixofhardandsoftcheeseswithanarray offlavourprofiles,likeacreamyFrenchgoat’scheeseorapunchyTaleggio.Addina nuttyGruyèrewithatangycheddarorabutteryShropshireBlueforsomethingmore robust.AsdaGoat’sCheeseFrenchSpreadable*,£2/150g;AsdaCaramelisedOnionCheddar* , 85p/40g;AsdaShropshireBlue*,£2/150g;AsdaExtraSpecialTaleggioD.O.P,£2.75/200g; AsdaExtraSpecialSwissLeGruyère,£3.80/170g.

Your shopping list

400g pack Asda Tender Chicken Breast Mini Fillets

8-pack Just Essentials by Asda Pork Sausages

6 eggs

8-pack The Bakery at Asda White Mini Wraps

320g pack Asda Ready Rolled Puff Pastry

200g pack Asda Just Essential Greek Style Salad Cheese

1kg bag Asda Frozen for Freshness Garden Peas

390g tin Asda Green Lentils in Water

400g tin Asda Chopped

Tomatoes with Garlic in Tomato Juice

400g tin Asda Cream of Chicken Soup

2 x 145g tins Just Essentials by Asda Tuna Chunks in Brine

1 x 400g tin Just Essentials by Asda Chickpeas

326g tin Just Essentials by Asda Sweetcorn in Water

250ml Asda Tangy Garlic & Herb Dressing

35g pack Asda Sizzlin’ Fajita Seasoning

tomato purée

1kg bag Asda Firm & Flavoursome Baby Potatoes

Asda Creamy & Flavoursome Sweet Potatoes, 1kg bag

420g pack Asda Sweet & Vibrant Mediterranean Style Vegetables

Asda Just Essentials Round Lettuce

3 Asda Mild & Sweet Trimmed Leeks

1 onion

25g pack Mild & Peppery Flat

Leaf Parsley

25g fresh coriander

TOTAL BASKET PRICE UNDER £25

One basket, five meals

Stick to your budget and make tasty dinners every night of the week for four people – all for under £25

Monday

Chicken and sweetcorn puff pastry pie

This cheat’s take on a classic uses a pastry sheet for some instant pie magic. An easy treat to start the week.

Serves 4 | Ready in 40 mins

3 out of 5 of your 5-a-dayu

• 350g Asda Firm & Flavoursome Baby Potatoes, halved or quartered

• 1 tbsp vegetable oil

• 1 Asda Mild & Sweet Trimmed Leek, washed and sliced

• 400g pack Asda Tender Chicken Breast Mini Fillets, cut into bite-size chunks

• 400g tin Asda Cream of Chicken Soup

• 250g Asda Frozen For Freshness

Garden Peas, defrosted and drained

• 326g tin Asda Just Essentials Sweetcorn in Water, drained

• 320g pack Asda Ready Rolled Puff Pastry

• 1 egg yolk, beaten (optional)

1 Preheat the oven to 220ºC/200ºC fan/gas 7. Toss potatoes with 2 tsp oil in a roasting tin and roast for 35–40 mins until crisp and cooked through.

2 Meanwhile, heat remaining oil in a large non-stick pan and cook the leeks over a medium-low heat for 5 mins until softened. Increase the heat slightly, add the chicken and cook for 5–6 mins until lightly browned all over.

3 Add the soup, peas and sweetcorn to the chicken and leeks, stir to mix and simmer gently, uncovered, for 2–3 mins until reduced slightly and

thickened. Transfer to a casserole or pie dish (ours measured 17x26cm).

4 Lay the pastry sheet over the top and trim the pastry to fit just over the edge of the pie. Brush with the egg yolk, if using. Use a fork to push down and seal the edges. Cook for 15–20 mins until golden, shaking the potatoes when the pie goes in the oven.

5 Serve the pie straight away with the roasted potatoes on the side.

Leftovers tip Cut pastry into strips, sprinkle with grated cheese and bake alongside the pie for cheese straws.

Per 335g

Tuesday

Pea, leek and new potato soup

Cook up a vibrant bowl that’s bursting with veg and finish off with tangy salad cheese for a little added zing.

Serves 4 | Ready in 25 mins V EF d

2 out of 5 of your 5-a-day

• 2 Asda Mild & Sweet Trimmed Leeks, washed

• 3 tsp vegetable oil

• 150g Asda Firm & Flavoursome Baby Potatoes, halved or larger ones quartered

• 1.1 litre stock made with 1 vegetable stock cube

• 450g Asda Frozen for Freshness Garden Peas

• 10g Asda Mild & Peppery Flat Leaf Parsley, chopped

• 50g Just Essentials by Asda Greek Style Salad Cheese, crumbled

1 Slice the top 4cm, the greenest part, off the top of each leek, then wash, slice and set aside. Wash and slice the remaining paler part of the leek into 1.5cm rounds. Add to a large saucepan with 2 tsp of the oil and cook over a low heat with the lid on for 4–5 mins to soften.

2 Add the potatoes then pour over the stock. Cover and simmer for 12 mins until the potatoes are cooked through, adding the peas for the final 3 mins.

3 As the soup simmers, fry the reserved green parts of the leek in the remaining 1 tsp oil in a non-stick pan

over a medium heat for 3–4 mins until softened and lightly charred.

4 Remove the soup from the heat and use a hand-held stick blender or food processor to blend until smooth or to your liking. Stir in ½ the parsley and season to taste with salt and pepper.

5 Divide between 4 bowls and scatter over the fried leeks and salad cheese. Top with the remaining parsley and a sprinkling of black pepper.

Cook’s tip For crispy soup-toppers, air fry lightly oiled leek greens at 200ºC for 3–4 mins.

Wednesday

Tuna, boiled egg and new potato salad with garlic and herb dressing

Perfectly jammy eggs are the star of this easy take on a classic niçoise.

Serves 4 | Ready in 25 mins GF

2 out of 5 of your 5-a-day

• 500g Asda Firm and Flavoursome Baby Potatoes

• 300g Asda Frozen for Freshness Garden Peas

• 6 Asda Medium Free Range Eggs

• 2 x 145g tins Asda Just Essentials Tuna Chunks in Brine, drained

• 6 tbsp Asda Tangy Garlic & Herb Dressing

• 1 Asda Just Essentials Round Lettuce, leaves separated

• 5g Asda Mild & Peppery Flat Leaf Parsley, chopped

1 Add the potatoes to a large pan of salted boiling water. Cover and simmer for 12–15 mins until cooked through, adding in the peas for the last 3 mins. Drain.

2 As the potatoes cook, bring a medium pan of water to a simmer. Carefully lower the eggs in and simmer gently for 7 mins 30 secs. Remove and refresh under cold water for a few mins. Crack gently and peel.

3 Halve the cooked potatoes and put in a large mixing bowl with the peas and tuna. Drizzle over ½ the dressing, then stir in the lettuce, parsley and season to taste with salt and pepper. Transfer to a large serving plate. Halve or quarter the eggs and add to the plate along with the remaining dressing and some black pepper.

BUDGET SAVVY £1.17 PERSERVE

Med veg and chickpea fajita traybake

Let the oven do the hard work with this veggie-packed, throw-together dish that has a little kick and heaps of flavour.

Serves 4 | Ready in 35 mins

• 500g Asda Creamy & Flavoursome Sweet Potatoes, peeled and cut into 3cm cubes

• 2 tbsp vegetable oil

• 35g pack Asda Sizzlin’ Fajita Seasoning

• 400g tin Just Essentials by Asda Chickpeas, rinsed and drained

• 420g pack Asda Sweet & Vibrant Mediterranean Style Vegetables

• 110g Just Essentials by Asda Greek Style Salad Cheese, roughly crumbled

• 10g fresh coriander, to serve

• 8 The Bakery at Asda White Mini Wraps

• 140ml Asda Tangy Garlic & Herb Dressing, to serve

1 Preheat the oven to 200ºC/180ºC fan/ gas 6. Put the sweet potatoes on a large (or 2 small) baking tray and drizzle over 1 tbsp of vegetable oil. Sprinkle over ⅓ of the fajita seasoning and toss to mix well. Cook for 10 mins.

2 Add the chickpeas and vegetables to the sweet potato tray. Scatter over the remaining fajita seasoning and oil and toss to mix well. Sprinkle with pepper and bake for a further 15–20 mins until the potatoes are cooked through and the other veg is lightly charred.

3 Serve in warmed mini wraps with a drizzle of garlic and herb dressing, a scattering of salad cheese pieces and some fresh coriander.

Per 324g serving

Sausage, sweet potato, lentil and parsley stew

Try this comforting cassoulet for a family-friendly supper that’s bang on budget.

4 | Ready in 40 mins EF d

• 1 tsp vegetable oil

• 8-pack Just Essentials by Asda Pork Sausages

• 1 onion, chopped

• 600ml stock, made with 1 vegetable stock cube

• 400g tin Asda Chopped Tomatoes with Garlic in Tomato Juice

• 6 tbsp tomato purée

• 390g tin Asda Green Lentils in Water, drained

• 500g Asda Creamy & Flavoursome Sweet Potatoes, peeled and cut into roughly 4cm chunks

• 10g Asda Mild & Peppery Flat Leaf Parsley, chopped

1 Heat the vegetable oil in a large saucepan and cook the sausages over a medium heat for 7–8 mins, until golden and cooked through. Remove from the pan and set aside.

2 Reduce the heat and cook the chopped onion for 5–6 mins until softened, stirring occasionally.

3 Add the stock, chopped tomatoes,

tomato purée, lentils and sweet potatoes. Bring to a simmer and cook uncovered for 17 mins or until the sweet potatoes are tender.

4 Slice the sausages and return them to the pan along with half the parsley. Season with salt and black pepper and simmer for a further 5 mins. Serve straight away with a scattering of the remaining parsley.

Cook’s tip If you want a thicker stew, you can mash a few of the potato chunks to add sweetness and body.

Per 494g serving

SEASONʼS TREATINGS

Sweetdreams

…are made of this: a billowy citrus syllabub, warm ginger spice and lemony drizzle. Velvety and divine, it’s a total triumph

White chocolate, lemon and ginger cheesecake

Get your taste buds ready for a heavenly showstopper, and prepare for your friends to be dazzled, one luxurious bite at a time.

Serves 10–12 | Ready in 1½ hrs, plus 4 hrs chilling time V

4 out of 5

• ½ tbsp vegetable oil, for greasing

• 200g gingernuts

• 70g unsalted butter, melted

• 200g Asda White Cooking Chocolate

• 600g Philadelphia Light Soft Cheese, at room temperature

• 150ml soured cream

• 150g caster sugar

• 3 eggs, beaten

• 1 tbsp cornflour

• 1 tsp vanilla paste

• ½ unwaxed lemon, zest & juice

Ginger and lemon syllabub

• ½ unwaxed lemon, zest & juice

• 1½ tbsp stem ginger syrup

• 1 ball stem ginger, finely chopped

• 50g caster sugar

• 200ml whipping cream

• 1 tbsp Asda Extra Special Lemon Curd

To serve

• 50g white chocolate, grated (optional)

1 Grease a 900g loaf tin with oil on the base, sides and ends and line with a sheet of baking paper which overhangs the edges (so you can easily remove the cheesecake from the tin).

2 Preheat the oven to 180°C/160°C fan/ gas 4. Tip the gingernuts into a food processor and blend until they are broken into fine crumbs. Add into a bowl, pour in the melted butter and mix thoroughly to combine. Tip the mixture into the lined loaf tin and press into an even, firm layer on the base. Bake in the oven for 10 mins.

3 Reduce the heat to 160°C/140°fan/ gas 3. Meanwhile, melt the chocolate chips in a heatproof bowl over a pan of simmering water – donʼt let the bottom of the bowl touch the water. Stir until smooth and remove from the heat.

4 In a large mixing bowl, beat the cream cheese, soured cream and sugar, then stir in the eggs until combined. Add the cornflour, vanilla, lemon zest and juice and mix briefly until smooth – donʼt incorporate air into the mixture.

5 Spoon ½ the mixture into the warm, melted chocolate and stir to combine. Add this back to the cheesecake mixture and stir again until smooth. Pour into the loaf tin on top of the biscuit base and spread so itʼs level. Place the tin in a deep-sided roasting tin and pour boiling water into the roasting tin until it reaches halfway up the sides of the loaf tin. Bake for 1 hour until the cheesecake has just set but has a slight wobble. Switch off the oven and leave the cheesecake inside for 10 mins.

6 Remove from the oven and leave to cool at room temperature then cover and chill for about 4 hours or until firm and ready to serve.

7 To make the syllabub in a mixing bowl combine the lemon zest, juice, 1 tbsp of stem ginger syrup and the chopped stem ginger and whisk to dissolve the sugar. Add the whipping cream and whisk until the mixture forms soft billowy clouds. Spoon the syllabub over the cheesecake. In another small bowl, mix the lemon curd and remaining stem ginger syrup until smooth. Drizzle the lemon curd over and through the layer of syllabub.

8 Scatter the white chocolate over the cheesecake, and serve.

Shop the essentials

Grab the must-haves youʼll need to whip up this sweet treat

Add a choccy depth to Easter bakes, or grate as a topping. Asda White Cooking Chocolate, £1.10/150g

Get decorative with this smooth and tangy spread. Asda Extra Special Lemon Curd £2

Keep it nice and light for the deep and creamy topping. Asda Light 50% Less Fat Original Soft Cheese

Shape up! A high-sided tin keeps cheesecakes in check. George Home Loaf Tin 24cm, £2

Hot right now

Tuck into these grilling game

changers for a true taste of summer, whatever the weather

The barbecue season is almost upon us. But itʼs not just about burgers and bangers – before you fire up those coals, why not get acquainted with our new barbecue range? You wonʼt be able to wait for peak summer with these delicious kebabs, glazed with marinades that are simply bursting with Japaneseinspired flavours, and thankfully you wonʼt need to. Even when the weather isnʼt playing ball you can cook them up in your oven and dream of al fresco eating. Pair with stir-fried greens on the side. Happy grilling!

4 Basa Kebabs with a Sticky Teriyaki Glaze Sprinkled with Diced Chilli and Parsley, £5/284g

4 Pork Shoulder Kebabs in a Miso Maple Flavoured Rub & Miso Honey Glaze, £4.50/350g

4 Chicken Thigh Kebabs in an AsianInspired Marinade with a Sticky Soy and Ginger Finishing Drizzle, £5/400g 2 for £8*

MEET THE TASTEMAKERS

Fields

ofgold

It’s one of the nation’s most-loved veggies, but what does it take to grow the perfect carrot? Ian Holmes and Alastair Ferguson from Strawsons dish the dirt

Wedon’tneedany lightsonhereat Strawsons!’,jokes IanHolmes,crops businessmanager atthefamily-runfarmingbusiness basedinNewark,Nottingham.And ifcarrotstrulydohelpyoutoseein thedark,thenhe’snotwrong.The teamatStrawsonshasbeensupplying tastycarrotstoAsdasince2014–and alotofthem.Salesandprocurement manager,AlastairFerguson,tellsus theygrowintheregionof100million oftheseflavourful,antioxidant-rich veggieseachyear.

Bothmenbringtheirexperience ofabackgroundinfarmingtotheir roles;Alastairgrewuponadairy farmandlaterwentontomanagea farminCambridgeshirewherethey grewonions,potatoesandotherfresh produce.WhileIan’sjourneyhasbeen alittleclosertohome…

‘Ilive10minutesaway,inthearea Igrewupin,’saysIan.‘Ispentallof mychildhoodonalocalarablefarm –allIeverwantedwastobecomea farmer.’Aftergettinghisdegreein agricultureandcropmanagement Iangainedvaluableexperience, knowledgeandinsightworkingwithin thepesticideindustry.Thisincluded honinghisskillsintheareasof agronomy(atypeofagriculturethat

focusesonfieldcropproductionand soil)andtechnicalmanagement.

‘Ispecialisedinrootcropsand potatoesandthen,laterin2013,Mark [Strawson,companyowner]was advertisingforanagronomisttojoin theteam.Ialwayswantedtogetback toabitmoreofthepracticalday-todayfarmingandagronomy,sothat wastherealdrawforme.Icouldn’t lovemyjobanymorethanIdo,’says Ianwhoadmitstopinchinghimself whentheroleatStrawsonsfarming businesscameabout.

Day-to-dayfarmingisverymuch apartofIanandAlastair’sremit,

supplyingtop-qualitycarrotsand deliciousparsnipstoAsdastoresup anddownthecountry,ensuringtheir processesdeliverthebestvegetables.

‘Weaimtosupplycarrots52 weeksoftheyear,’saysAlastairwho’s beenresponsibleformanagingthe supplychainhereatStrawsonsfor 11years.‘Theprocessstartswith plantingthecarrotseeds.Oneofthe keyconsiderationsisgettingthesoil ready;weuseamachinetoremove anylargestonesordebristhatmight impactgrowth.Nobodywantswonky carrots,sothisenablesthemtogrow inastraight,uniformway.’

Ian Holmes is part of Strawsons, which uses both down-to-earth farming techniques and modern technology to grow the best veg

Next,it’saboutmakingsurethesoil isasnourishingaspossible.‘Once thecropsareintheground,themost importantdecisionsaremadearound fertiliserandcontrollingweeds,pests anddiseaseaswellasensuringa sufficientwatersupplytocreatean optimalyield,’explainsIan.‘Carrots areexcellentatfetchingtheirown nutrientsfromthesoil,sotheydon’t havehugenutritionalrequirements, particularlyfornitrogen;thisisgreat becausenitrogenfertiliseris,in agriculture,oneofthemainsources ofcarbonemissions,’explainsIan.

Fromacropprotectionpoint ofview,therearemanychallenges facingtheteam,beitpestsordisease, whichseesIanpersonallytending totheveg–somewhereinthe regionof1,500acresofit–toensure superiority.‘I’llvisiteachcropona weeklybasis,whichinvolveswalking thefieldstocheckonthegrowthof thecropandspottinganypotential issues,thenmakingdecisionsonhow besttomanagethesesothecropcan fulfilitspotential,’saysIan.

‘It’s about making sure the soil is nourishing… carrots are excellent at fetching their own nutrients from the soil’

The future is bright…

WhileStrawsonshasfamilyvery muchattheheart,itʼsalsomoving withthetimesandusingcuttingedgetechnologytoharvestthefinest crops,explainsAlastair.‘We’reusing newtechnologytomonitormoisture levels,rainfallandwindspeed,soIan canlookathisphoneorhistabletand seewhat’shappeningatanypointto getanoverview.Youcan’tremovethe humanelement–thatʼscrucial–but technologycancertainlyimprove whatwedo.Infact,Ithinkthatwill onlycontinueandthechangein agriculturewithinevenfiveyearswill

behuge.We’llsoonbeatthestageof driverlesstractors,’headds.Andwhile techplaysahugeroleatStrawsons, harvestingcarrotsremainsamanual job–forthemoment,anyway.

Thenextpartofthecarrots’ journeyinvolveslogisticalprecision. Alastairandtheteammakecarefully considereddecisionsontheorderin whichtoharvesteachcrop,depending onspecificparameterssuchasground environment,howwellthecrophas grownandanyriskofdisease.AsIan explains:‘It’simportantthatweknow wherewethinkwe’regoingtowant toharvestatwhatparticulartimeso

‘Keep it simple. A heap of honey-roasted carrots and parsnips with your Sunday roast – you can’t beat it’

wecanmanagetherequiredharvest intervalsandmakesurethecropis compliantwithourapplications.’

Ianthenpassesthecarrotbaton toAlastairwhohasdailyordersfrom AsdaHQandit’shisresponsibilityto ensuredeliveriesarefaultless.‘We dispatchlorrieseverydayforthe delivery,sowehavetohave acontinuedsupplyofproduct.One ofthebiggestchallengesoncewe’ve passedthegrowingseason,whichis fromthespringtotheautumn,

istheweatherandgettingthecropout oftheground.We’llbetalkingabout whatcropswewanttoharvestin whichsequencebutalsoonwhatland they’reoninordertokeepwasteto aminimum,’saysAlastair.

‘We’veprobablygotthemost moderncarrotfactoryintheworld. Thefamilyinvestedintop-of-therangeequipmenttwoyearsagoand nowallofourproduceisoptically sorted,’Alastairexplains.‘Wehave amachinethatlooksateverysingle

carrot–itssize,anydefects–andthen itdecideswheretopackit.It’sbeen agamechangerintermsofwherewe areasabusiness.We’renowableto lookatthisdataanduseAItodevelop theprocess,’headds.

Back to their roots

Techaside,unlikeothervegwhichis pickedandstored,muchofthecrop isleftinsitu,explainsIan.‘Weleave the[unharvested]carrotsinthefield andcoverthemwithplentyofstrawto insulatethemandprotectthemfrom thefrostoverthewinter.Thisalso trapscoldairunderneath,keeping themrefrigeratedandfresh-tasting duringthespringtime.’

Iantakesimmenseprideinhis role.‘Everydayisabitdifferentand that’swhatkeepsitinterestingallyear round.Toseetheresultoftheteam’s effortsacross12monthsintermsof thecropandthenseethatgothrough tothepackhouseandontostore, knowingyou’rehelpingtoprovidethe nationwithagreat-tastinghealthy productthattheyenjoy,it’s arealfeel-goodfactor.’

So,ifyou’replanningavisitfrom theEasterbunnythisyear,there’s onlyonewaytoserveupaportionof Strawsonsfinest,accordingtoboth IanandAlastair:‘Keepitsimple,’says Ian.‘Aheapofhoney-roastedcarrots andparsnipswithyourSundayroast –youcan’tbeatit.’Andknowingthose orangebeautieshavegonefromfield toforkinaroundtwodays,wellwhat couldtastebetterthanthat?

BUDGET SAVVY

88P PER SERVE

Garlic, honey and parsley

braised carrots with homemade za’atar

A mezze-style meal infused with Middle Eastern spices that showcases this root veg in all its glory. Serve alongside warm pitta or cooked grains.

Serves 4 | Ready in 40 mins V

• 500g Asda Crunchy & Sweet Carrots, halved lengthways

• 200ml hot vegetable stock

• 2 tbsp extra virgin olive oil, plus extra to serve, if you like

• 25g pack fresh parsley, leaves and stalks finely chopped

• 3 garlic cloves

• 1½ tbsp honey

• 500g fat-free Greek-style yogurt

For the za’atar

• 2 tbsp sesame seeds

• 1 tbsp sumac

• 1 tbsp dried oregano

• 1 tsp dried thyme

To serve (optional)

• pomegranate seeds

• fresh dill, roughly chopped

1 Sit the carrots, cut-side down, in a shallow, lidded casserole dish. Pour over the hot stock and olive oil and scatter over the chopped parsley stalks. Thinly slice two of the garlic cloves then add to the dish. Season with salt and freshly ground black pepper. Bring everything to a simmer, then cover and cook for 25 mins.

2 Remove the lid, drizzle over the honey and simmer uncovered for

PERFECT

5–7 mins more, until the liquid becomes sticky and the carrots tender.

3 Meanwhile, make the za’atar. Toast the sesame seeds in a small frying pan over a medium heat for 3–5 mins. Combine the sesame seeds, sumac, oregano and thyme in a bowl with a pinch of sea salt.

4 Crush the remaining garlic clove and combine it in a bowl with the yogurt and a good pinch of salt. Spoon and swirl the yogurt on a serving plate.

Top with the carrots, some of the sticky sauce and the parsley leaves. Sprinkle over half the za’atar, keeping the rest in a jar for up to 2 months. Drizzle everything with a little olive oil, if you like, and scatter over the pomegranate seeds and dill, if using.

Chai carrot scones

Gentle spices add a subtle twist to this Sunday afternoon tea treat, drizzled with orange-infused cream-cheese icing.

Serves 8 | Ready in 50 mins V d

• 2 Asda Crunchy & Sweet Carrots, peeled

• 7 cardamom pods

• 250g self-raising flour, plus extra for dusting

• 100g Doves Farm Organic Wholemeal Spelt Flour

• 1 tsp baking powder

• ½ tsp salt

• 1 heaped tsp mixed spice

• 4 tbsp caster sugar

• 100g unsalted cold butter, cubed

• 5–6 tbsp semi-skimmed milk

• 1 egg, beaten

For the icing

• 70g cream cheese

• 50g icing sugar

• 1 orange, zested and ½ juiced

1 Preheat the oven to 220°C/200°C fan/gas 7. Line a large, flat baking tray with a sheet of baking paper.

2 Finely grate the carrot using the smaller-holed side of a box grater. You should be left with around 150g. Place the grated carrot in a sieve and squeeze slightly to remove excess water, leaving to drain for a few mins. For the chai element, split the cardamom pods and remove the seeds inside. Crush the seeds with a pestle and mortar or use the end of a rolling pin to press them down in a small bowl.

3 In a large bowl or food processor, combine the flour, baking powder, salt, mixed spice, crushed cardamom seeds and sugar. Rub the cubed butter in with your fingers or pulse in a food processor until you get a fine, breadcrumb-like texture. Add the grated carrot and mix it in so that you don’t have any large clumps of carrot. Swiftly stir through the milk and bring

38P PER SERVE

the dough together with your hands then lightly knead for a couple of mins until it forms a ball. Try not to overwork the dough.

4 Lightly dust a work surface with flour, then tip out the dough and roll into a 20cm circle. Transfer to the lined baking tray, then use a large knife to cut into 8 triangles but don’t pull them apart. Brush each one with the beaten egg. Bake for 25–30 mins or until golden brown and cooked through. Leave to cool completely.

5 In a bowl, beat together the cream cheese, icing sugar, orange juice and half of the zest. Use a tsp to drizzle the icing over each triangle. Sprinkle over the remaining zest as a final touch.

Cook’s tip: Carrots give these scones their moist texture, so don’t worry if they’re softer than normal scones once baked.

Orange, carrot and walnut pearl barley salad

Beautifully simple and packed with freshness, this dish makes a delish lunch or light supper.

Serves 4 | Ready in 50 mins

V

2 out of 5

• 170g pearl barley

• 40g walnuts, toasted and chopped

• 3 oranges

• 50ml extra virgin olive oil

• 1 tbsp cider vinegar

• 1 tsp runny honey

• 3 Asda Crunchy & Sweet Carrots, peeled

• 1 tbsp coriander seeds

• ½ red onion, thinly sliced

• ½ 25g pack fresh mint, finely chopped, plus extra to garnish

• 50g rocket

1 Cook the pearl barley in a pan of salted, boiling water for around 25 mins. Drain and allow to cool.

2 Place the walnuts in a dry frying pan over a medium-high heat. Toast for 2–3 mins turning halfway, then allow to cool before roughly chopping.

3 Squeeze the juice of one orange into a bowl and set aside. Use a small, serrated knife to cut the skin from the remaining two oranges, then slice into 1cm rounds, removing the white pith.

4 In a small bowl, whisk the orange juice, oil, cider vinegar, honey and salt to make a dressing.

5 Use a vegetable peeler to cut the carrots into ribbons. Toss together the ribboned carrot, orange slices, coriander seeds, onion, mint, rocket and dressing. Mix with the pearl barley, then top with the chopped walnuts.

COOK’S TIP

Serve with grilled mackerel, crumbled feta or goat’s cheese.

BUDGET SAVVY £1.08 PER SERVE

Catch of the day

Choose salmon for an Easter showstopper

to remember

Bring a different flavour to your Easter lunch with our new Wild Alaskan Salmon Side. At Asda, we work closely with select fisheries across Alaska, sourcing the freshest fish from the beautiful waters of the region. You can see the quality in our whole salmon fillets, which have a deep orange colour, marbled finish and tender, flaky texture when cooked. Salmon is also rich in omega-3* fatty acids, which contributes to normal function of the heart.** Roasting whole cuts of this fish makes for a stunning centrepiece for your Easter feast, and is a doddle to prepare. Simply pair with gentle flavours like citrus fruits and fresh herbs, then platter up with a scattering of pickled red onion and a serving of capers and tartar sauce.

Serve up fish this Easter weekend as a delicious alternative to a roast.

Spinach EVERYDAY HEROES

Work this leafy green staple into your meals for colour-popping dishes with an iron* hit

RECIPES FERN GREEN

PHOTOGRAPHY MARTIN POOLE & STUART WEST

Spinach and feta pinwheels

Eating on the go? Bake a batch of these super simple snacks.

Makes 18 | Ready in 30 mins V d

• 1 tbsp olive oil

• 2 spring onions, sliced

• 300g Asda Mild & Tender Spinach

• 1 sheet of ready-rolled puff pastry

• 100g feta cheese, crumbled

• 40g Just Essentials by Asda Hard Cheese, grated

• 1 egg, beaten

• 1 tbsp sesame seeds

1 Heat the oven to 220°C/200°C fan/ gas mark 7. Line a baking tray with baking paper.

Persian spinach and eggs

Known as nargesi, this popular one-pan breakfast dish also makes an easy midweek dinner.

Serves 2 | Ready in 20 mins V

out of 5

• 1 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, sliced

• 300g Asda Mild & Tender Spinach

BUDGET SAVVY £1.37 PER SERVE

• ¼ tsp turmeric

• 4 eggs

• 2 wholemeal pittas, to serve

1 Heat the oil in a large frying pan over a medium heat. Cook the onion for 3–4 mins until softened. Add the garlic and fry for a further min.

2 Add a handful of spinach and cook down for 30 secs. Keep adding more handfuls until all the spinach is wilted. Add the turmeric, season and stir.

3 Take off the heat. Use a spoon to make 4 wells in the pan and crack an egg into each. Return to the heat, cover the pan with a lid and simmer for 4–5 mins. Toast the pittas and serve immediately.

2 Drizzle the oil in a large frying pan over a medium heat. Fry the spring onion for 1 min then add a handful of spinach and stir through. Keep adding spinach until it has wilted down, then season to taste.

BUDGET SAVVY 24P PER SERVE

3 Spoon the spinach onto a chopping board and allow to cool slightly, then roughly chop.

4 Unroll the pastry onto its wrapper and spread the cooled spinach mixture on top, leaving a 1cm border. Sprinkle over the crumbled feta and hard cheese then roll up from the longest end into a long sausage.

5 Cut into 1cm slices and place them, cut side up, on the baking tray. Brush the beaten egg over each slice and top with sesame seeds.

6 Bake for 15 mins until the pastries are puffed and lightly golden.

Spinach and mozzarella linguine

This vibrant, velvety sauce requires very little cooking and works perfectly with any pasta shape. Top with mozzarella for creaminess and walnuts for texture. Serves 4 |

• 300g Asda Mild & Tender Spinach

• 15g fresh basil leaves, plus extra to serve

• 2 garlic cloves, sliced

• 100g Asda Creamy Original Soft Cheese

• 400g linguine

• 225g pack Asda Italian Mozzarella Cheese, drained

• 10g walnuts, chopped

• 1 lemon, juiced and zested

1 Place the spinach in a microwave proof dish with 1 tbsp water and heat for 3 mins on full power. Remove, drain

and add to a food processor with the basil, garlic and cream cheese. Season and blitz until smooth.

2 Meanwhile, bring a large pan of salted water to the boil and cook the linguine following packet instructions.

3 Drain the pasta, reserving 100ml of cooking water and return to the pan. Pour over the green sauce and use a pair of tongs to help coat the linguine adding a little pasta water, if you like.

4 Divide between 4 bowls then tear over the mozzarella, sprinkle over the walnuts and finish with the lemon zest, a squeeze of lemon juice, basil leaves

and freshly ground black pepper. Cook’s tip Feel free to add other leafy greens like chard or kale into the sauce to use up any in your fridge. Leftovers tip This sauce can be used to stir through risottos. Freeze any unused sauce in ice cube trays.

Per 408g serving contains

HACKS LIKE IT more

Test the trend

Every issue, we put the latest food fad through its paces. Is a French toast twist on the humble crumpet worth the hype? Frumpet, anyone?

Chocolate and hazelnut frumpet doughnuts

Makes 4 | Takes 10 mins V

2 out of 5

• 50g caster sugar

• ½ tsp cinnamon

• 2 eggs, beaten

• ½ tsp vanilla extract

• 4 Asda Crumpets

• 4 tsp Asda Hazelnut Chocolate Spread

• 1 tsp vegetable oil

1 Stir the caster sugar and cinnamon together on a plate to combine. In a shallow dish add the beaten eggs and vanilla extract, whisk with a fork and set aside.

2 Take each crumpet and, using a dinner knife, cut a 3cm wide circle into the middle of the crumpet ensuring not to pierce the base. Use the knife to remove the circle of crumpet in one piece and set aside. Fill the gap with 1 tsp of chocolate spread, replace the crumpet piece, pressing to seal.

Spring is here and our Food Editor, Clare Knivett, is on hand to put a hop, skip and jump in your step with tips, tricks and trends for the season

3 Place a large frying pan over a medium heat. Meanwhile dip the crumpet in the egg mixture, turning to coat completely. Add the oil to the pan followed by the crumpet, cook for 1–2 mins until lightly golden and turn to repeat on the other side.

4 Remove from the pan and toss in the cinnamon sugar so your crumpet is completely covered. Repeat with the other crumpets and enjoy!

Verdict

The crumpet texture mimics a soft spongy doughnut, with the cinnamon sugar transporting you into churros territory. The warmed hazelnut chocolate centre seals the deal for a very tasty and quick sweet fix that makes you feel like you’ve performed a baking miracle. It’s a thumbs-up for frumpets – more, please!

GOCHUJANG PASTE

This Korean red chilli pepper paste has a sweet, savoury and spicy fermented kick to it. It’s a taste companion to classic Korean recipes such as bibimbap and bulgogi burgers and it’s also super versatile. Use it as a paste to coat and roast vegetables or stir into soups or through noodles to experience its unique flavour hit.

Cook by Asda Gochujang Paste, £1.55/110g

1 PREP the leg of lamb by placing it flat on a board. To do this, create a level surface by cutting 2–3 slices from the meatiest edge of the joint.

2 TURN the leg onto this flat edge and use a meat fork to keep it steady.

3 CARVE even slices along the length of the joint, down to the bone.

4 REMOVE the slices of lamb by running the knife horizontally away from you along the bone, using the meat fork to keep the leg in place.

Myth buster: Searing meat seals in the juices, right? Not so! In fact, this method results in a loss of moisture, but there are still benefits. Essential for creating flavour through caramelisation, searing adds to the texture and taste, not to mention the mouthwatering colouring.

Stock up on these essentials and cook to perfection

Sunny side up

Perfectly-shaped eggs every time for those breakfast sandwich stacks. Joie Egg Ring 2-pack, £3.50

Restore your knives back to their former glory and cut,

a

Finishing touches

Nurture your creative flair when decorating your signature bakes with this kit. George Home 6 Nozzle Icing Bag Set, £2

Eggingyouon

Need a chocolatey gift that passes the taste test and meets your budget? We’ve cracked it with this sensational selection

WORDS LOUISA STREETING PHOTOGRAPHY STEVE SAYERS

Asda Extra Special Free From Dark Chocolate Egg with Vanilla Flavour Truffles

‘Nut’ for sharing

Asda Extra Special Extra

Thick Fruit & Hazelnut Milk Chocolate Egg, £8/400g*

Earn £2 in your Cashpot

Keep it classic without holding back on texture and flavour. This super-smooth, milk chocolate egg is flecked with a delicious combo of crunchy hazelnuts and golden raisins. And we can’t get enough of the extra-thick shell.

Earn £2

in your Asda Rewards Cashpot on selected premium Easter eggs**

Plant power

OMV! Hoppily Vegan

Espresso Martini Flavour

Choc Easter Egg, £5/160g

This egg brings all the creaminess of that cocktail you know and love. The shell is layered with caramel shards and white chocolate drops bringing a subtle sweetness to balance against the espresso. You won’t even know it’s vegan!

Smooth and dreamy

Asda Extra Special Extra Thick Raspberry & Marshmallow White Chocolate Egg, £8/400g

Earn £2 in your Cashpot

Little, fluffy marshmallows and zingy raspberries are swirled through the creamy, white chocolate shell of this moreish egg. With all the delight of a delicious dessert, this fruit and chocolate pairing is a match made in heaven.

Free from dream

Asda Extra Special Free From Dark Chocolate Egg with Vanilla Flavour Truffles, £6.50/200g

Earn £2 in your Cashpot

All the intense richness of dark choc without milk, egg or gluten. Plus, it’s made using the best quality Belgian chocolate, for that real touch of luxury. It also comes with accompanying fondant truffles with a soft vanilla centre – bliss!

One of a kind

Cocoa Noir Chocolate Egg Duo, £15/350g

For those who like a little luxury, this Faberge-style egg has an embossed outer shell made from dark Peruvian chocolate. A small window reveals a blonde chocolate egg with velvet praline. And for extra pizazz, a box of dark choc and boozy blonde mini eggs. Yum.

Zest and spice

Asda Extra Special Orange & Ginger Dark Chocolate Egg, £8/280g

Earn £2 in your Cashpot

Your chocolate orange just got an almighty upgrade! Punchy citrus aromas and warming ginger cut through the dark chocolate, made with cocoa nibs for mega richness. It’s like all the best flavours of Christmas in one Easter egg…

wineTime for

With the days lengthening, now is a good time switch away from comforting winter wines to lighter and more refreshing flavours, says Clive Donaldson

Red

Sicilian spice

Asda Extra Special Sicilian Reserve Red, £8.75/75cl

A blend of red grapes with mellow, fruity flavours and hints of wild herbs and chocolate. Perfect for that end-of-the-day wind-down.

Savoury, satisfying

Asda Extra Special Pinotage, £7/75cl

South Africa’s own red grape, Pinotage, has smoky and earthy hues – perfect with savoury flavours like sausages and lentils.

Classy Claret

Asda Extra Special Bordeaux Supérieur, £8/75cl

This smooth and elegant red is a medium-bodied plummy wine that offers a great balance of concentration and freshness.

Tuscan treasure

Asda Extra Special Rosso Di Montalcino, £18/75cl

Like a super-charged Chianti, this red’s intense cherry, leather and spice flavours deliver superb complexity in one relaxing glass.

A fresh look at France

Asda Extra Special Cru de Beaujolais Fleurie, £11.75/75cl

There is floral lift and leafy freshness to this light French wine that complements the earthy notes in root veg dishes. Divine.

Aged to perfection

Asda Extra Special Marques del Norte Rioja Reserva, £9.99/75cl

Slow roast lamb is a Spanish classic in the Rioja region. This extra richness calls for a longer-aged wine like this 2018 vintage.

WhWhite

Suave sipping

Asda Extra Special Soave

Classico, £7.25/75cl

Soave is a classic Italian white from the northeast of Italy. Enjoy smooth texture, lemony flavours, a hint of almonds as the day melts away…

Smooth moves

Asda Extra Special Viognier, £7.50/75cl

With its smooth peach and mango fruit this French wine is the perfect match for spicy, baked veg, like our fajita traybake on p24.

So fresh Tukituki Sauvignon Blanc Marlborough, £8.50/75cl

The Marlborough region is known for its punchy style of Sauvignon, and this is a great example with its naturally herbaceous flavour.

Mediterranean magic

Asda Extra Special Languedoc, £8/75cl

This Languedoc Blanc offers notes of citrus, pear and tropical fruits that stand up to strong Middle Eastern flavours.

A crisp classic

Asda Extra Special Gavi, £9.25/75cl

A crisp, lemony white from the cooler northwest of Italy. It has vibrant flavours of apple and citrus fruit that go with vegetable pasta.

Sophisticated Sauvignon

Asda Extra Special Touraine Sauvignon Blanc, £9/75cl

With notes of gooseberry and nettle, this wine has a great affinity for tangy goatʼs cheese or feta.

Sparkling

Clive Donaldson has studied winemaking in Australia and worked in all areas of the drinks industry. His skills include hand-selecting fine varieties and building best-selling brands. As our wine expert, he sources top-class bespoke labels for us.

Sweet treat

Asda Extra Special Asti Sparkling Wine, £7/75cl

Asti is a floral sparkling wine with refreshing grape and peach notes that go well with creamy white chocolate flavours

Zesty bubbles

Asda Extra Special Valdobbiadene Prosecco Brut, £10.75/75cl

This Valdobbiadene Prosecco has a touch of sweetness that is perfect with the tangy lemony flavours of our Easter roulade on p69.

Healthy eating made easy

Whetheryou’relookingtoload uponfruitandveggies,eat morefibreorgetmoreprotein, we’reonhandtohelp.AtAsda, wewanttohelpourcustomers toeatmoreofthegoodstufffor less(andtoenjoyit,too)with ourLiveBetterrange.

TheLiveBetterlogohelpsyou spotwhichofAsda’sown productssupportabalanced dietwithouttheheftypricetag. Ataglance,you’llfeelhappy thatyourfoodchoicesarerich innutrientsandyoudon’thave tospendagesstrainingtoread thefoodlabelsontheback.

Wehave870LiveBetter products–fromfood-to-goand loavesofbreadtofishcakesand mealkits–andwe’reaimingto increasethisto1,200bytheend of2024.ThisJanuary,we launchedanewnutrition-led range,TheHealthMenuby Asda,with45newproducts bearingourLiveBetterlogo.

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BE A PRO

Learn our top tips for how to carve your Easter leg of lamb in Hacks More Like It on p45

PERFECT pairing

Asda Extra

Special Marques del Norte Reserva

£9.99/75cl

Fragrant Easter roasted lamb leg and gravy

The bay, orange and garlic rub takes this Easter leg of lamb to the next level.

Serves 8–10 | Ready in 2 hrs 10 mins EF

• 3 celery stalks, roughly chopped

• 1 large onion, roughly chopped

• 2 medium carrots, roughly chopped

• ½ x 20g pack Asda Rosemary

• 8 dried bay leaves

• 1 garlic bulb, halved lengthways

• 1 x quantity of bay, orange and garlic spring rub (see page 61)

• Asda Tender Lamb Leg (typically 2.15kg)

For the gravy

• 5 tbsp plain flour

• 250ml dry white wine

• 1 chicken stock cube, made up to 500ml

• 1 tbsp redcurrant jelly

1 Preheat the oven to 200˚C/180˚C fan/gas 6. Add the celery, onion and carrots to a flameproof lipped roasting tin with the herbs and garlic.

2 Make the bay, orange and garlic spring rub (see page 61). Trim the lamb leg of excess sinew and pierce the meat with the tip of a sharp knife about 10 times all over the leg, about 1–2cm deep. Spread the rub all over the lamb pushing it into these incisions.

3 Place on top of the veg and herbs and roast for 1 hr 5 mins for medium rare (55°C on a meat thermometer –for accuracy test the deepest part of the lamb). For medium (60°C) add an extra 5 mins, for medium-well (65°C) another 5 mins and a further 5–10 mins for well done (70°C). Transfer the

meat to a warm platter to rest, loosely covered with foil.

4 To make the gravy, put the roasting tin on the hob over a high heat. Add the flour and cook for 2–3 mins, stirring occasionally. Pour in the wine and bubble briskly, scraping the base of the pan, until thickened slightly. Add the chicken stock and stir again, while bringing to a boil. Strain into a large saucepan, pressing to extract the juice (discard the veg and herbs). Add 500ml water, redcurrant jelly and any resting juices from the lamb. Simmer for 5–10 mins, until thickened; season. Carve the rested lamb and serve with the gravy alongside.

Bay, orange and garlic spring rub

A simple, fragrant and versatile rub that can be used across these spring recipes.

Ready in 10 mins V

• 16 dried bay leaves

• ½ tbsp freshly ground black pepper

• 1 orange, zest and juice (1 tbsp)

• 1 tbsp fine sea salt

• 8 garlic cloves, crushed

• 1 tsp sugar

• 2 tbsp olive oil

1 Crumble the bay leaves into a small food processor with black pepper and orange zest, blitz with the sea salt until finely ground (or bash in a pestle and mortar).

Add the garlic, sugar, olive oil and orange juice. Blitz (or bash) until combined.

2 Use to marinate and flavour your Easter lamb or any other classic Sunday roast joints, whole fish (or larger fillets), vegan main and trays of veggies. It’ll keep in the fridge for up to 3 days.

Lamb chops and root veg traybake

A simple one-pan dish that gives you the basis of a classic Easter roast, packed with hearty veg, without as much effort or for smaller portions.

Serves 2 | Ready in 45 mins

• ¼ quantity of bay, orange and garlic spring rub (see left)

• 1 medium parsnip, cut into 2cm chunks

• ½ small swede, cut into 2cm chunks

• 1 medium carrot, cut into 2cm chunks

• 1 medium red onion, cut into thin wedges

• 4 dried bay leaves

• ¼ x pack Asda Fresh Thyme

• Asda 4 Tender Lamb Chops

1 Preheat the oven to 220˚C/200˚C fan/gas 7. Make ¼ the bay, orange

and garlic spring rub (for how to do this, see recipe on this page, left).

2 Add the veg to a small lipped baking tray with the lamb chops and herbs. Pour over the rub and toss to coat everything evenly. Place the coated lamb chops on top of the veg and roast for 20–25 mins, or until everything is well-browned and the veg is tender. Serve immediately with greens and potatoes alongside.

379g serving contains

Celeriac and beetroot galette with salsa verde

Vibrant and flavourful, this showstopper tart will not only please any vegetarian (or vegan, see tip below) guests this Easter but meat eaters too.

Serves 6 | Ready in 2 hrs 10 mins, plus cooling V EF d

4 out of 5 of your 5-a-day

• 250g pack Asda Ricotta Cheese

• ½ unwaxed lemon, zest and juice

• 3 tbsp milk

• 2 tbsp runny honey

• 100g unsalted butter, melted, plus more if needed

• 200g pack Asda Ready Rolled Filo Pastry

• 100g Asda Extra Special Caramelised Onion Chutney

• ½ medium celeriac (about 450g), peeled and sliced

• 500g bunch beetroot, washed, peeled and sliced

• ½ x 20g pack Asda Fragrant Rosemary, leaves finely chopped

MAKE IT VEGAN

Pair the vegan pastry with dairy-free cheese, swap butter for olive oil, and honey for maple syrup.

• ½ x 100g Asda Goat’s Cheese, cut into small chunks (optional) For the salsa verde

• 2 x 25g packs Asda Mild & Peppery Flat Leaf Parsley, roughly chopped

• ½ x 30g pack Asda Cool & Refreshing Mint, leaves picked

• 2 garlic cloves, sliced

• 2 tbsp capers, drained

• ½ unwaxed lemon, zest and juice

• 3 tbsp extra virgin olive oil

1 Preheat the oven to 220˚C/200˚C fan/gas 7. In a bowl, beat the ricotta with the lemon zest and juice, milk and 1 tbsp honey, until combined; season.

2 Grease a 23cm springform cake (or loose-bottomed tart) tin with melted butter. Lay a sheet of filo into the tin so that one of the short ends covers half the base and then carefully nestle it into and up the sides, leaving the rest overhanging. Repeat with another sheet, covering the opposite side of the base and sides. Brush both sheets well with more butter (including the overhanging pastry). Repeat with two more sheets at a 90˚ angle to the last, so that you cover the join of the previous two. Working quickly, continue layering up the sheets, laying them around the tin in a circle so that you have a roughly even ring of overhanging pastry.

3 Spread the ricotta evenly into the base of tin and dot with the caramelised onion chutney. Layer the sliced celeriac and beetroot on top of the cheese base, adding a little salt and rosemary (reserve some to sprinkle on the top) as you go.

4 Carefully lift the overhanging pastry

and tuck just inside and above the edge of the tin, bunching to create a tightly-packed flaky 2–3cm border. Dab any remaining melted butter all over the tart (you may need to rewarm it or melt a little extra) and then drizzle with the remaining 1 tbsp honey.

5 Place on a baking tray in the bottom of the hot oven and immediately reduce the temperature to 180˚C/160˚C fan/gas 4. Bake for 50 mins – cover with foil at any point, if it’s browning too quickly – and then remove from the oven. Let cool for 5 mins and then carefully remove the sides of the cake tin. Return to the oven for a final 20–30 mins, until the veg is tender and pastry deeply browned. Top with goat’s cheese chunks, if using and rest and cool for 15 mins before serving.

6 While the tart cooks, make the salsa verde. Whizz all the ingredients together in a small food processor (or finely chop and mix by hand) with 4 tbsp water until combined. Loosen with a splash more water if needed, until the sauce is thick yet spoonable; season. Serve alongside the galette.

Caramelised echalion shallots

These sweet shallots will impress your guests and pair beautifully with any roast dinner.

Serves 4 | Ready in 15 mins

• 300g pack Asda Extra Special Echalion Shallots

• 2 tbsp olive oil

• 30g unsalted butter

• 1 tsp thyme leaves

• 2 tbsp balsamic vinegar

1 Trim the root off the shallots but keep it attached. Halve the shallots lengthways and peel.

2 Heat a large frying pan over

medium-high heat and add the oil. Season the shallots and place cut-side down into the pan. Cook, pressing the shallots down occasionally, until well-browned (about 3–4 mins).

3 Add the butter, thyme leaves, balsamic and 4 tbsp water. Cover the pan with a tight-fitting lid (or foil) and cook over low heat for about 3–5 mins, until the shallots are really tender. Uncover, flip the shallots and return to medium-high heat, reducing the liquid until you have a syrupy, coating consistency. Keep warm over a low heat until ready to serve.

Leek and Parmesan mashed potato cakes

Buttery yet sharp, crisp but soft, these moreish, pretty potato cakes will please the mash and roasties crowd.

Serves 4 | Ready in 1 hr 10 mins GF d

3 out of 5

• 700g King Edwards or other floury potatoes (about 3 medium)

• 30g unsalted butter, plus extra for greasing if needed

• 1 small leek (150g), trimmed, washed and cut into 1cm dice

• 1 large egg, beaten

• 15g Parmesan, grated

1 Preheat the oven to 200˚C/180˚C fan/gas 6. Peel the potatoes and cut into 2cm chunks. Add to a medium saucepan and cover with cold salted water. Bring to the boil and bubble briskly for 10–15 mins, until very tender. Drain well and then steam dry for 5 mins. Season and mash until smooth and set aside (or cover and chill overnight; it’ll keep in the fridge for up to 3 days).

2 Meanwhile, heat a small frying pan over medium-high heat and add 10g butter. Once melted, add the diced leek and cook for a few mins, until softened. Set aside to cool.

3 Mix the cooled mashed potato with the beaten egg, cooled leeks, Parmesan and season. Line a flat

baking tray with baking paper. Divide the mixture into 4 and shape into 8cm wide cakes, about 3cm high (use non-stick cooking rings or a lightly greased cookie cutter to help, if you have them). Place in the fridge to firm up for 30 mins.

4 Place a knob of butter on each potato cake and bake for 20–25 mins, until golden brown and piping hot in the centre. Serve immediately alongside your Easter roast.

ADD A KICK

Make this side your own by sprinkling over some crushed nuts, grated Parmesan or sliced chillies.

Green veg mega mix

Charring the spring onions adds a smoky bite to tender spring vegetables and herbs.

Serves 4 | Ready in 10 mins

2 out of 5 of your 5-a-day

• 2 bunches spring onion, trimmed and washed

• 1 tbsp olive oil

• 320g pack Asda Extra Special Hand

Picked Tenderstem Broccoli

• 200g Asda Frozen Garden Peas

• 60g unsalted butter, softened

• ¼ x 25g pack Asda Mild & Peppery

Flat Leaf Parsley, finely chopped

• ¼ x 25g pack Asda chives, finely chopped

• 1 lemon, zested and juiced

1 Preheat the grill to high. Add the spring onions to a small baking tray with 1 tbsp oil, season and spread out. Grill for 6–8 mins, turning halfway, until deeply browned and very tender.

2 Meanwhile, bring a pan of salted water to a boil. Add the broccoli and peas, cover and boil for about 3 mins, until tender. Drain well and then return

to the pan with the butter, gently heating to melt more if needed. Toss through the charred spring onions, chopped herbs, lemon zest and juice. Season and serve immediately.

Cook’s tip Add other green veg to the mix, such as sliced leeks, sliced cabbage or broad beans.

Miso caramel chocolate tart

A classy pud where salty meets sweet – marvel at the gooey, caramel layer as you slice it…

Serves 12 | Ready in 40 mins, plus chilling

For the biscuit base

• 250g Asda Bourbon Biscuits

• 100g unsalted butter, melted

For the miso caramel

• 275g caster sugar

• 50g golden syrup

• 100g unsalted butter, cubed

• 100ml double cream

• 1 tbsp white miso paste

For the chocolate topping

• 75g milk chocolate, melted

• 65ml double cream

To garnish

• 80g small chocolate eggs

1 Crush the biscuits in a food processor until they resemble fine breadcrumbs. Mix with melted butter and tip into the base of a 20cm fluted loose bottom tart tin. Press the biscuit mixture evenly into the bottom of the tin and up the sides, dipping a teaspoon in water to help you smooth it out. Set in the fridge for 15 mins.

2 Meanwhile, make the miso caramel. Put the sugar and golden syrup into a wide, heavy-based pan over a low-medium heat. Slowly heat the sugar, gently swirling the pan from time to time to help it melt evenly. Do not be tempted to stir the sugar at any time as this will make the caramel crystallise. Once all the sugar has melted and is a dark golden brown colour, remove from the heat and add in the butter, cream and miso, then whisk until smooth. The caramel will splutter at first, which is normal.

3 Pour the caramel into the tart case. Chill in the fridge for 1 hour to set completely.

4 To make the ganache for the topping, place the chocolate in a heatproof bowl and microwave at medium power for 20-sec bursts until just melted. Or melt in a heatproof bowl over a small pan of simmering water, making sure the water doesn’t touch the bowl, then remove from the heat.

5 Gradually whisk the double cream into the melted milk chocolate. Spoon and smooth this over the set caramel, then leave in the fridge overnight.

6 Once set, chop ½ the chocolate eggs. Press the whole ones into the top and sprinkle over the chopped ones.

7 Leave the tart in the tin at room temperature for 30 mins so it releases easily. Remove from the tin and serve.

CRYSTAL CLEAR

If your caramel crystallises, keep it over a low heat and it will melt into the sauce.

BUDGET SAVVY 77P PERSERVE

Pistachio and lemon curd roulade

Crisp, pillowy meringue swirled around a nutty, citrussy cream filling – this luscious dessert is a special way to end an Easter Sunday lunch.

Serves 8 | Ready in 50 mins, plus cooling V GF

4 out of 5

For the meringue

• 3 egg whites

• 175g caster sugar

• 50g shelled and skinned pistachios, finely chopped

For the pistachio paste

• 150g shelled and skinned pistachios

• 75g icing sugar

For the cream

• 150ml double cream

• 2 tbsp Asda Lemon Curd

To garnish

• 1 lemon, grated or pared

1 Preheat the oven to 160ºC/140ºC fan/gas 3 and line a 32x23cm swiss roll tin with baking paper.

2 Put the egg whites into a large bowl. Use an electric whisk to beat for 2 mins

until fluffy, then gradually add in the sugar 1 tbsp at a time, whisking for 5 mins until you have a stiff meringue.

3 Spread evenly into the tin, then sprinkle over the pistachios. Bake for 16–18 mins until crisp and slightly golden on top. Leave to cool completely in the tin, it will slightly sink.

4 To make the pistachio paste, put 50g of the pistachios and all the icing sugar into a food processor and blend until you have a fine breadcrumb consistency. Add in 2 tbsp water and blend into a paste. Tip into a bowl then stir in the remaining 100g pistachios along with 1–2 tbsp water until you have a spreadable, chunky paste. You may need to add in an extra 1 tbsp of water. Set aside until needed.

5 Whip the cream using a balloon

PERFECT pairing

Asda Extra Special Valdobbiadene

Prosecco Brut, £10/75cl

whisk or electric whisk until the cream can hold its shape in firm peaks when the whisk is removed – the cream needs to be quite thick to hold its shape in the roulade. Use a spatula to fold in the lemon curd.

6 If the meringue has spread over the tin, use a small, sharp knife to cut around the edges. Line a work surface with baking paper slightly larger than

the meringue, then flip it out of the tin, pistachio side down. Peel away the baking paper from the meringue.

7 Arrange the meringue so that the short side is facing you. Score across the length of the meringue, about 2cm from the bottom.

8 Spread the pistachio paste over the meringue by placing dollops over first then pushing it into an even layer using a knife. Spread an even layer of lemon

curd cream over the top of the paste.

9 Using the baking paper to push the meringue forward, start to roll away from you, creating a tight spiral. Serve immediately with a sprinkling of lemon zest on top.

BRING THE ZING

Simmer pistachios for 30 secs and rub away the brown skins to get a vivid colour to your pud.

Oh so fluffy

Asda 12 Golden Yorkshire Puddings, 85p/220g

Winner winner

Asda Ready to Roast Extra Tasty Chicken Joint, £4.25/600g*

3 FOR £10

Ready in a flash

Asda Frozen for Freshness Sliced Carrots, £1.09/kg

Get your greens

Asda Frozen for Freshness Broccoli Florets, £1.50/1kg

EASY WINS

Take a tasty shortcut this Easter with our frozen options

Stress-free spuds

Asda Crispy Roast Potatoes, £1/800g

Effortless roast

Asda Ready to Roast Honey Glazed Gammon Joint, £4.40/600g*

3 FOR £10

A quick slice

Asda Extra Special Sicilian Lemon & Mascarpone Roulade, £5.50/426g

Melt-in-the-mouth

Asda Extra Special 12 Macaron Selection, £3.50/132g Our FAVE

old days Good

Take a trip down memory lane with these fresh takes on the trusty traybake. One tin, four gorgeous cakes

RECIPES ANNIE RIGG PHOTOGRAPHY MAJA SMEND

Sprinkles sponge

All the yumminess of a classic Victoria, but no fiddly assembly. Top vanilla cake with jam and buttercream, then let the kids have fun with our rainbow topping.

Serves 16 | Ready in 1 hr, plus cooling V d

2 out of 5

• 175g unsalted butter, softened, plus extra for greasing tin

• 150g caster sugar

• 1 tsp Bake by Asda Vanilla Natural Flavouring

• 3 eggs, lightly beaten

• 150g Bake by Asda Plain Flour

• 25g Bake by Asda Cornflour

• 1½ tsp Bake by Asda Baking Powder

• 1 tbsp milk

To decorate

• 4 tbsp raspberry jam

• 100g unsalted butter, softened

• 1 tsp Bake by Asda Vanilla Natural Flavouring

• 200g Bake by Asda Icing Sugar, sifted

• 1 tbsp milk

• 20g Bake by Asda Rainbow Sprinkles

1 Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square baking tin with a piece of baking paper.

2 To make the cake, cream the butter with the caster sugar and vanilla for about 4 mins until soft, pale and light, either in a stand mixer or in a big bowl using electric beaters.

3 Add the eggs one at a time and mix well in between each addition. Scrape down the sides of the mixing bowl with a rubber spatula. Sift the flour, cornflour, baking powder and a pinch of salt into the bowl, then add the milk and mix again until smooth and the ingredients are thoroughly combined.

4 Scoop the cake mixture into the lined tin, spread level and bake on the middle shelf for 30–32 mins until

golden brown, well risen and a wooden skewer inserted into the centre of the cake comes out clean.

5 Leave in the tin for 5 mins and then turn out onto a wire rack and leave to cool completely before decorating.

6 To decorate, spread the top of the cake with the raspberry jam. Next, in a large bowl beat the butter with the vanilla until very pale, soft and light. Add the icing sugar and milk and mix gently with a rubber spatula until roughly combined and then beat again using electric beaters until the buttercream is light and fluffy. Spread the buttercream on the cake on top of the jam and scatter with rainbow sprinkles. Cut into 16 squares to serve.

Lime and coconut cake

Bring a little sunshine and joy to a rainy spring day with this totally tropical bake. We suggest toasting extra coconut for nibbling on.

Serves 16 | Ready in 1hr and 15 mins, plus cooling V d

• 200g unsalted butter, softened

• 200g caster sugar, plus 2 tbsp

• 4 eggs, lightly beaten

• 4 unwaxed limes

• 200g Bake by Asda Self Raising Flour

• 1 tsp Bake by Asda Baking Powder

• 50g desiccated coconut

• 4 tbsp coconut cream For the topping

• ¼ fresh coconut

• 200g low fat cream cheese

• 100g Bake by Asda Icing Sugar, sifted

1 Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square tin with baking paper.

2 To make the cake, cream the softened butter and 200g caster sugar until pale, light and fluffy, this will take about 3–4 mins in a stand mixer or in a big bowl using electric beaters. Gradually add the beaten eggs, mixing well between each addition and scraping the mixture down the sides of the bowl with a rubber spatula.

3 Finely grate the zest and squeeze the juice from 2 limes, and add to the mixture. Sift the flour, baking powder and a pinch of salt into the bowl, add the desiccated coconut and the coconut cream and mix until smooth. Spoon the mixture into the prepared tin and spread level.

4 Bake in the oven for about 45 mins or until well risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Leave the oven on and cool the cake in the tin for 2 mins while you prepare the syrup.

5 Grate the zest from the third lime, cover and set aside. Squeeze the juice

and combine with the remaining 2 tbsp caster sugar, mixing to dissolve the sugar. Make holes in the top of the cake using a wooden skewer or cocktail stick and brush or spoon the lime syrup over the cake. Leave the sponge to cool completely.

6 Using a vegetable peeler shave the fresh coconut into strips. Arrange on a lined baking sheet and toast in the oven for 5 mins until lightly toasted.

7 For the topping, use a spatula or wooden spoon to mix the cream cheese in a bowl with the icing sugar and the juice and zest from the fourth lime. Donʼt overmix or the icing will become too runny. Spread the mixture over the top of the cooled cake. Scatter with the toasted coconut shavings and reserved lime zest to serve.

Cook’s tip To cut into triangles cut the traybake into 2 halves, then cut each half into 4 equal rectangles before halving each rectangle into 2 triangles.

Leftovers tip Use up coconut cream in curries or other savoury dishes like you would a can of coconut milk, using a ratio of 3 parts cream to 1 part water. Coconut cream also freezes well for later use.

Cherry bakewell blondies

A mash-up made in heaven, with oozey jam and nutty almond flavours, plus all the squidge factor of a really great brownie – so moreish!

Serves 16 | Ready in 45 mins, plus cooling V d

3 out of 5

• 150g unsalted butter, diced

• 150g soft light brown sugar

• 50g golden caster sugar

• 1 tsp almond extract

• 2 eggs

• 150g Bake by Asda Plain Flour

• 50g ground almonds

• ½ tsp Bake by Asda Baking Powder

• 100g white chocolate, chopped

• 75g dried cherries, roughly chopped

• 3 tbsp morello cherry conserve

• 30g flaked almonds

1 Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square tin with baking paper.

2 Melt the butter in a heavy bottomed saucepan over a low-medium heat. Continue cooking the melted butter, swirling the pan from time to time for another 2 mins until it begins to smell of toasted nuts and the milk solids separate and become golden brown. Tip the butter into a large mixing bowl and leave to cool for 3–4 mins.

BUDGET SAVVY 17P PER SERVE

3 Add both sugars and the almond extract to the melted butter and whisk to combine using a balloon whisk. Add the eggs and whisk again to combine.

4 Sift the plain flour, ground almonds, baking powder and a pinch of salt into the bowl. Add the chocolate chunks and dried cherries and use a rubber spatula to mix thoroughly through the batter. Spoon the mixture into the lined tin and spread level.

5 Dollop the cherry conserve over the top of the blondies and lightly swirl into the mixture using a teaspoon. Scatter

with flaked almonds and bake for 30–35 mins until risen and golden brown. Leave to cool completely before cutting into neat little squares.

Rhubarb crumble custard cake

An old-school favourite gets a cake-over in this seasonal bake. Itʼs perfect for afternoon tea or pud – simply serve with an extra dollop of custard.

Serves 12 | Ready in 1hr 10 mins, plus cooling V d

For the crumble topping

• 50g unsalted butter

• 75g Bake by Asda Plain Flour

• 25g golden caster sugar For the cake

• 300g trimmed forced rhubarb

• 175g unsalted butter, softened

• 100g golden caster sugar

• 75g light brown soft sugar

• 1 tsp Bake by Asda Vanilla Natural Flavouring

• 3 eggs, lightly beaten

• 225g Bake by Asda Plain Flour

• 2 tsp Bake by Asda Baking Powder

• 4 tbsp (60ml) half fat soured cream

• 250g Asda Fresh Custard

1 Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square tin with baking paper.

2 Start by making the crumble topping. Melt the butter, pour into a bowl and leave to cool for a minute. Add the plain flour, sugar and a pinch of salt and mix to combine until the mixture forms clumps. Set aside.

3 Wash the rhubarb, then pat it dry on kitchen paper and cut each of the stalks into 5cm lengths.

4 To make the cake, either using a stand mixer or electric beaters and a big bowl, cream the butter with both sugars and the vanilla for about 4 mins

until pale and light. Scrape down the sides of the mixing bowl with a rubber spatula from time to time.

5 Gradually add the beaten eggs, mixing well in between each addition. Sift the flour, baking powder and a pinch of salt into the bowl, add the soured cream and slowly mix until smooth and thoroughly combined. Scoop the mixture into the lined baking tin and spread level.

6 Spoon the custard on top of the cake mixture in mounds. Arrange the rhubarb over the cake and scatter evenly with the crumble mixture. Bake in the middle of the oven for about 50 mins until the cake is golden brown, well risen and a skewer inserted into the middle comes out clean.

7 Leave to cool in the tin before cutting in half lengthways and then cut each half into 6 rectangles to serve.

Per 111g serving

Cook’s tip Don’t be tempted to substitute fresh custard for one from a can or carton. The long-life versions work better in this bake as they set a little thicker.

Leftovers tip Roast rhubarb to make a deliciously tangy topping for porridge, yogurt or ice cream. Chop remaining stalks into a baking paper-lined, ovenproof dish. Sprinkle 20g sugar per 100g rhubarb plus a tablespoon of water or orange juice. Cover with foil and roast for 15–20 mins after the cake comes out of the oven.

MY KIND OF

Eid feast

Eid al-Fitr marks the end of the month-long fast of Ramadan, observed by Muslims all over the UK. Our readers tell us the stories of the dishes that make up part of their Eid celebrations with family and friends

WORDS CLARE KNIVETT FOOD PHOTOGRAPHY MYLES

NEW

MeetLinda

Linda: ‘Eidremindsmeofcelebrating withmyfamilywhenIwaslivingin Lebanon.We’dwakeuparound5am, turnontheTVforEidprayersand visitthecemeterytorememberthose whoarenolongerwithus.Thenwe’d returnhometosleepandhavealittle breakfastbeforegoingtomymother’s familyhome.Mymumhasfivesisters andsixbrotherssotherewerealways alotofpeoplethere.Hermum,my grandmother,wasanamazingcook andshewouldmakedeliciousfoodfor Eid.ThisLebanesechickenandrice dishwouldalwaysbeonthetable.You don’thavetojustusecashews.Iliketo addpinenutsandalmondstoo.’

Riz ‘a djej (Lebanese rice and chicken)

Follow these simple steps to cook up this soul-warming, Middle Eastern dish with oodles of flavour and texture – the perfect centrepiece for a special occasion.

Serves 4 | Ready in 30 mins EF

2 out of 5

• 1 tbsp olive oil

• 1 onion, chopped

• 250g lean minced beef

• ½ tsp ground all spice

• ½ tsp ground cinnamon

• 200g basmati rice

• 1 chicken stock pot made up to 450ml

• 240g pack Asda Roast Chicken Breast Fillets, torn into pieces

• 50g cashew nuts, toasted

• 10g fresh parsley, finely chopped For the cucumber yoghurt

• 150g fat free Greek style yogurt

• 1 garlic clove, minced

• 100g cucumber, diced

• Pinch of dried mint

1 Place a large pan over a medium heat, add the oil and onion and fry gently until softened and translucent, stirring occasionally.

2 Add in the mince and spices, season, mix and fry until the beef is completely cooked through.

3 Tip in the rice, stir to combine, then

pour in the chicken stock and bring to the boil. Reduce the heat to low, cover and simmer for 20 mins. It will be ready when all the stock has been absorbed and the rice is cooked.

4 Meanwhile, prepare the cucumber yogurt. Stir the garlic into the yogurt with a pinch of salt. Combine with the chopped cucumber top with the dried mint and set aside in the fridge.

5 Stir through most of the cooked chicken reserving some for the top for serving. Plate up the rice topped with the remaining chicken, nuts and parsley with the cucumber yogurt.

Cookʼs tip: Weʼve used ready-to-eat, cooked chicken to save time. You can roast chicken breast fillets from scratch, if preferred.

KEY DATE

Eid al-Fitr is likely to fall on or near 9 April, depending on the first moon sighting.

MeetNadiaNabil

Nadia: ‘Ramadanisatimeofreflection,prayerandfastingbutit’salsoatimefor community,familyandbeingtogether.IlovetocookandattheendofRamadan wecelebrateEid.Thisisadaytocelebratebreakingthefastandsowemake specialsharingdishestoenjoytogether.MyhusbandandIcelebrateEidasa family.Wehavetwochildren:myson,Adam,is12andmydaughter,Lamiaa,is 24.SheismarriedandlivesinLondonsosheandherhusbandwilljoinus.

It’straditionalforustobuypresentsforeachother.Iwillbuyformymother, oftenclothesorperfume,andmydaughterwillbuysomethingforme.I’mfrom CasablancainMoroccosowecooktraditionalrecipesfromhome.Thereare manysweetandsavourydishesthatwewillmakeforEid,Tfayaisoneofour favourites.Beefiscookedinarichtomatosaucewithchickpeasservedwith couscousandtoppedwithtfaya,asaucewhichislikespicedcaramelisedonions. Thedishissimilartoatagineandyoucanalsoaddboiledeggsontop,too.’

Tfaya-inspired (Moroccan couscous with beef and caramelised onions)

Flecks of saffron gives the sweet and spicy onions and sultanas their aromatic flavour. Cook low and slow until theyʼre really jammy.

Serves 4–6 | Ready in 2 hrs 30 mins

For the beef

• ½ tsp black peppercorns

• 2 tbsp sunflower oil

• 2 onions, finely diced

• 400g diced beef shin

• 1 tsp ground ginger

• 1 tsp ground turmeric

• 400g tin chopped tomatoes

• 1 Asda Beef Stock Cube

• 400g tin chickpeas, drained and rinsed

For the tfaya (caramelised onions) and couscous

• 2 tbsp sunflower oil

• 3 onions, thinly sliced

• 100g sultanas

• 2 tsp caster sugar

• ½ tsp ground turmeric

• ½ tsp ground cinnamon

• pinch of Cook by Asda Saffron, about 8 strands (optional)

• 300g couscous

1 Crush the peppercorns in a pestle and mortar until finely ground. Alternatively, grind fresh black pepper into a small bowl until you have ½ tsp. Heat the oil in a large, high-sided frying pan with a fitted lid or a lidded casserole pot over a medium-high heat, then add the onions, beef, black pepper, ginger, turmeric and half the chopped tomatoes. Cook, stirring, until the onions are slightly softened and the beef is no longer pink on the outside, about 6–8 mins. Turn the heat down to medium once it starts sizzling.

2 Add the remaining tomatoes, 800ml water then crumble in the stock cube and season. Bring to a gentle simmer, cover with a lid then turn the heat to low and simmer gently for 30 mins.

3 Stir in the chickpeas, cover the pan again and cook for a further 30 mins. After this point, remove the lid and simmer gently until the sauce has thickened, the flavour has intensified and the beef is tender – a further

1 hr to 1 hr 15 mins. Stir occasionally and add a splash of water if it is starting to get too thick. Taste and season with more salt and pepper.

4 To make the tfaya (caramelised onions), heat the oil in a frying pan over a medium heat. Add the onions, sultanas, sugar, turmeric, cinnamon and saffron, if using, with a pinch of salt. Once sizzling, turn the heat to medium-low. Cook very gently, stirring occasionally, until the onions are really soft, caramelised and golden brown, about 30–35 mins. If they start turning dark too quickly you can add a splash of water or reduce the heat. Set aside if they are ready before the beef as they can be reheated before serving.

5 About 10 mins before everything is ready, add the couscous to a large, heatproof bowl with a pinch of salt and pour over 375ml just boiled water. Cover the bowl with a plate then leave to stand until the water is all absorbed, about 8–10 mins. Fluff up with a fork just before plating up.

6 To serve, transfer the couscous to a serving platter then top with the beef and caramelised onions and sultanas.

BUDGET SAVVY £1.45 PER SERVE

Walnut and pistachio baklava

This version uses nuts layered between syrup-soaked flaky pastry, infused with rose and cardamom.

Makes 36 | Ready in 1 hr 50 mins, plus cooling time V EF

MeetAzirRazzak

Azir: ‘MyfamilyhasPakistaniroots, butwecookfoodfromalloverthe world.ForEidwemakeeverything fromHaleem,whichisaslow-cooked dishoflentilsandlamb,tosweet thingslikeaVictoriasandwich.Nuts featurequitealotinsweetdishesso I’msharingourrecipeforwalnutand pistachiobaklava,whichisgreatfor feedinglotsofpeople.

Eidisusuallyabigfamilyevent forusandwegotomyparentsormy in-lawshomewherethere’salways lotsoffood.AfterEidprayersinthe morning,there’llbeabigcommunity gettogetherwithalittlebitoffood, butthenpeopletendtogohometo restorgetpresentsandthenjointheir friendsandfamilieslaterformore feastingandcelebrating.

Wetendtohaveanythingfrom 20to40peoplethroughouttheday, familyandextendedfamily.There doesn’thavetobeaninvitation, everyoneisalwayswelcome.’

Tellusaboutyour foodiegatherings

We want to know what you’re cooking up in the kitchen with friends or family. Email your story, along with a selfie, to asdamagazineeditor@asda.co.uk

For the baklava

• 400g walnut halves

• 150g granulated sugar

• 2 x 200g packs Asda Ready Rolled Filo Pastry

• 200g ghee or butter, melted

• 2 tbsp pistachio kernels

For the syrup

• 3 green cardamom pods

• 250g granulated sugar

• ½ tbsp rose water

• ½ lemon, juiced

1 Preheat the oven to 200°C/180°C fan/gas 6. Lay the walnuts out on a large roasting tray and bake until lightly toasted, about 6–8 mins, stirring halfway through so that they cook evenly. Set aside to cool completely.

2 Meanwhile, make the syrup. Lay the cardamom pods out on a chopping board and use the flat side of a knife to press down to crack them open. Remove the black seeds and add these to a medium saucepan with the sugar, 125ml water and the rose water. Place over a medium-low heat, stirring occasionally, until the sugar has dissolved, about 4–6 mins, then add the lemon juice and turn the heat up to medium. Boil for 8–10 mins, until the syrup has thickened, being careful as boiling sugar is extremely hot. Once ready, carefully pour the syrup through a fine sieve into a heatproof bowl or jug to remove the cardamom seeds, then discard these. Set aside to cool.

3 Lower the oven to 180°C/160°C fan/ gas 4. To make the walnut filling, add the cooled walnuts to a food processor with the sugar and blend until it has a

medium coarse consistency, keeping some slightly larger chunks of walnut.

4 Lay out 1 pack of your filo sheets on a chopping board then place a 26x19x5.5cm baking tin on top and cut around it so that the filo is the same size as the base. Brush the base of the dish with some of the melted ghee, then add a filo sheet and brush the top with more ghee. Cover the remaining filo sheets with a clean, damp tea towel while you are assembling to ensure they don’t dry out. Repeat until you have 5 layers of filo, brushing each sheet with ghee, then spread with ⅓ of the walnut mixture using the back of a spoon. Add a further 5 sheets of filo in the same way as before and another ⅓ of the walnut mixture. Open and cut the second pack of filo sheets to size when the first pack is finished. Top this with another 5 sheets of filo and ghee, then spread over the remaining walnut mixture. Finally, finish with your last filo sheets and ghee. Lightly press down on the final filo sheet before brushing to ensure the layers are completely pressed together.

5 Use a sharp knife to carefully cut a diamond pattern into the baklava, each roughly 3–4cm in size. Don’t worry too much if you can’t cut all the way through on each piece as you can do this again before serving.

6 Bake for 45 mins, until golden brown. Meanwhile, blend the pistachios in a food processor until finely ground, then set aside. If the baklava hasn’t browned enough after this time, you can put it under a hot grill for 1–2 mins. Carefully and evenly pour over the syrup while the baklava is still warm, then scatter with the pistachios and leave to cool completely in the tin before serving.

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Bun-believable!

Make not one but three pudding masterpieces using our delicious new flavours of hot cross buns. Taking inspiration from your fave sweet treats, theyʼre the moreish makeovers you need in your life

White chocolate, lemon and raspberry hot cross bun cake

Celebrate the season with an inspired bread and butter pudding and hot cross bun cake combo.

Serves 10–12 | Ready in 1 hour 20 mins, plus chilling time V

3 out of 5

• softened butter, for greasing

• 350ml whole milk

• 100ml double cream

• 3 large eggs, plus 1 yolk

• 50g caster sugar

• 1 tsp vanilla extract

• 1 lemon, finely grated zest only

• 8 Asda Extra Special Lemon & White Chocolate Hot Cross Buns

• 150g raspberries

• 75g white chocolate, chopped or broken into small pieces

To garnish

• 1 tbsp icing sugar

• 50g fresh raspberries

• ½ lemon, finely grated zest only

• 2 tbsp flaked almonds, toasted

1 Grease and line the base and sides of a 20cm springform cake tin with baking paper. Lay out two sheets of kitchen foil on top of each other, then place the tin in the centre and scrunch it up tightly around the sides – this will help to catch any leaks.

2 In a mixing bowl, whisk the milk, cream, eggs and yolk, sugar, vanilla and lemon zest until well combined then transfer to a jug and set aside.

3 Use a sharp bread knife to slice each bun in half horizontally. Use the bottom half of 6 of these to line the sides of the tin with the cut side facing in. Use the remaining 2 bottom pieces to cover as much of the base as possible with the cut side facing up, slicing or tearing pieces as needed.

4 Take 2 of the top buns and slice or tear them as needed to plug any gaps on the base and sides. You should now

have a tin completely lined with hot cross bun pieces.

5 Evenly pour over ⅓ of the milk mixture, then leave to soak for a few moments. Scatter over 100g of the raspberries and 50g of the white chocolate pieces. Cut 2 of the remaining top buns in half vertically, then use these to cover the raspberries and white chocolate. Scatter over the remaining 50g raspberries. Pour over another ⅓ of the milk mixture, then lightly press down so that this layer is fairly level and top with the 4 remaining bun tops. Evenly and gradually pour over the remaining milk mixture, then place the tin on a baking tray and set aside to soak for 15 mins. Preheat the oven to 180°/160°C fan/gas mark 4.

6 Bake the cake for 45–50 mins until deep golden brown. You can check if it is done by inserting a skewer between the buns on the top – it is ready if the skewer has a fairly thick coating of custard as it will firm up as it cools. If the custard/milk mixture is still very runny, return to the oven for a further 5 mins then check again. Cover with foil if it starts to turn too dark.

7 Leave to cool in the tin. Once cool, transfer to the fridge to firm up for at least 2 hours.

8 To decorate, melt the remaining 25g white chocolate in a small heatproof bowl set over a small pan of just simmering water, about 2–3 mins, stirring regularly. Transfer to a piping bag and pipe white chocolate across the hot cross bun crosses. Dust with icing sugar and garnish with raspberries, lemon zest and toasted flaked almonds to serve.

Leftovers tip Store leftovers in the fridge for up to 2 days. Bring to room temperature before serving.

Chocolate orange hot cross bun s’mores

These gooey treats are the perfect crowd pleaser and kids will love them. Serve warm with a mug of hot chocolate for maximum meltiness.

Makes 9 | Ready in 45 mins V

• 1 pack Asda Mini Chocolate Orange Hot Cross Buns

• 100g dark chocolate, chopped or broken into small pieces, plus an extra square to grate (optional)

• 1 orange, finely grated zest only, plus extra to decorate (optional)

• 75g white mini marshmallows

1 Preheat the oven to 180°/160°C fan/ gas 4. Line a wide flat baking tray with

a piece of baking paper.

2 Use a sharp bread knife to carefully cut the whole pack of hot cross buns in half horizontally. Lay the bottom half on the lined baking tray, then evenly scatter over the dark chocolate and top with orange zest. Distribute the marshmallows evenly across the bun halves. Bake for 20–22 mins, until the marshmallows are soft and melted and starting to turn golden brown. Carefully

remove from the oven and put the top halves of the buns on top. Return to the oven until the buns are warmed through and slightly crispy around the edges, about 6–8 mins.

3 Transfer to a serving dish and top with extra orange zest and grated chocolate, if you like.

Mint chocolate hot cross bun ice cream sandwich

Napkins at the ready! Drizzle creamy mint chocolate sauce over mint choc ice cream and serve between indulgently chocolatey pan-toasted hot cross buns.

Serves 4 | Ready in 15 mins V

2 out of 5

For the mint chocolate sauce

• 180g pack Asda Dark Chocolate Mint Thins

• 75ml double cream

• 25g unsalted butter

• 25g golden syrup For the ice cream sandwiches

• 4 Asda Extra Special Triple Chocolate Hot Cross Buns

• 8 scoops Asda Really Creamy Mint Choc Chip Ice Cream, slightly softened

1 To make the mint chocolate sauce, break the mint thins in half into a small heatproof bowl then add the remaining ingredients. Place the bowl on top of a small saucepan of just simmering water, making sure the base of the bowl doesn’t touch the water, and stir regularly until melted and glossy, about 5–6 mins. Set aside; if it starts to firm up too much you can return the bowl to the pan of water until loosened.

2 Use a sharp bread knife to cut each hot cross bun in half horizontally. Heat a large frying pan over a medium-high heat then add the bun halves to the pan, cut-side down, and cook until golden brown and crisp, about 2 mins. Keep an eye on them to make sure the chocolate chunks don’t burn, then set aside. You’ll need to do this in batches.

3 Divide the bottoms of the buns between 4 plates then top each with 2 scoops of ice cream and drizzle over 1 tbsp of the chocolate sauce before adding the tops of the hot cross buns.

180g serving contains

Browse our range of buns to make these indulgent puds

TIMEFORUS TIMEFOR SKINCARE

Roasted aubergine with piri piri rice

Tikka chicken skewers with couscous salad

MEALS IN MINUTES

Cook a quick and easy dinner with just four key ingredients

RECIPES CLARE KNIVETT PHOTOGRAPHY STUART WEST

Coconut and lemongrass prawns

Braised cod with cannellini beans

CUT OUT & KEEP

Tikka chicken skewers with couscous salad

Serves 2 Ready in 20 mins, including skewer soaking time

Soak 4 wooden skewers in cold water for 10 mins or use metal ones. For the tikka chicken breast steaks, cut each one into 2.5cm pieces, then thread the meat onto each skewer. Grill on high heat for 4–5 mins each side, until golden and cooked through. Meanwhile, make up a packet of coriander and lemon couscous with hot water according to packet instructions. Chop ½ the watercress, spinach and rocket salad and stir it through the couscous. Serve the remaining salad, couscous and cooked chicken with 2–3 tbsp raita spooned over the top.

Braised cod with cannellini beans

Serves 2 Ready in 20 mins

Add a tin of chopped tomatoes with garlic to a frying pan over a medium heat. Pick the leaves from a small bunch of fresh basil and set aside. Chop the basil stalks and stir these into the tomatoes, along with a pinch of salt and pepper, then bring to the boil and simmer for 5 mins. Drain the cannellini beans and stir in, then nestle in the cod fillets, cover with a tight-fitting lid and gently cook for 6–8 mins until cooked through. Scatter over the remaining basil leaves, a generous twist of cracked black pepper and serve.

Roasted aubergine with piri piri rice

Serves 2 Ready in 25 mins

Heat the oven to 190°C/170°C fan/gas 5. Cut an aubergine lengthways into 4 slices and place on a lined baking tray. Spoon out 2 tbsp of the oil from a jar of sun-dried tomatoes and pour over the aubergines, then roast for 15–20 mins. Heat a pack of piri piri micro rice according to the packet instructions. Divide the aubergine pieces between plates, tumble the cooked rice on top and scatter over 50g of chopped sun-dried tomatoes. Finish with a dollop or two of low-fat yogurt and plenty of freshly ground black pepper – delish.

Coconut and lemongrass prawns

Serves 2 Ready in 15 mins

Defrost a pack of jumbo king prawns

Place a large frying pan or wok over a medium-high heat, add a drizzle of oil then add the defrosted prawns. Cook until starting to turn pink then add the stir-fry baby vegetables, reserving the pak choi, herbs and red chilli, and cook for 1–2 mins. Pour in the lemongrass stir-fry sauce and stir to coat. Simmer for 5–10 mins until the prawns are cooked through. Roughly chop the pak choi and red chilli, adding pak choi to the pan for 1–2 mins. Serve with the herbs, red chilli, squeeze of fresh lime

Sweet SAVOURY OR

Who knew Asda Creamy Original Soft Cheese was so versatile? Use it to make golden pastries or a delicious pizza dip – the choice is yours!

RECIPES GABRIELLA ENGLISH PHOTOGRAPHY MAJA SMEND

Blueberry cream cheese Danishes

Thyme and honey go hand-in-hand, adding a delicate, herbal flavour to this adorable breakfast pastry.

Serves 6 | Ready in 1 hr, plus cooling V

3 out of 5

• 200g Asda Creamy Original Soft Cheese

• 2 eggs, 1 whole, beaten, 1 yolk only

• 35g caster sugar

• 2½ tbsp cornflour

• ½ tsp vanilla extract

• 150g fresh blueberries

• ½ lemon, zest only

• pinch of ground cinnamon

• 320g pack Asda Ready Rolled Puff Pastry, fridge cold

• 125g runny honey

• 1½ tsp chopped fresh thyme leaves

• ½ tbsp icing sugar

A BERRY GOOD BREKKIE

Use leftover blueberries in porridge or add to smoothies.

Sweet

1 Preheat the oven to 200°/180°C fan/gas 6. Line 2 large baking trays with greaseproof paper.

2 In a bowl mix the soft cheese, egg yolk, 20g caster sugar, 2 tbsp cornflour and the vanilla extract until evenly combined then set aside. In a separate bowl add the blueberries, lemon zest, cinnamon, remaining ½ tbsp cornflour and 15g caster sugar. Toss together until the blueberries are evenly coated and set aside.

3 Carefully roll out the pastry, keeping it on the greaseproof paper it comes with, and lay on a chopping board. Cut into 6 roughly 11x12cm pieces. Divide the soft cheese mixture evenly between the pastry, spooning it onto the centre of each piece. Use the back of the spoon to spread diagonally in a line, leaving a 1cm border at each end. Scatter the blueberries over the soft cheese, sprinkling any remaining cornfloursugar mixture over the top to finish.

4 Take one of the corners that isn’t covered in soft cheese and blueberries and bring it up to the centre, then brush the edge with beaten egg. Bring the opposite corner over to cover this, then lightly press together to seal. Use a palette knife to transfer the pastry to your lined baking sheets. Repeat 5 more times, making sure to space out the Danishes well apart. Brush the pastry with the beaten egg, then bake for 30–35 mins until it is golden and cooked through.

5 While the pastries cook, add the honey and thyme into a small saucepan over medium heat then bring to a simmer. Leave to simmer, stirring occasionally, for 2 mins then remove from the heat and let it infuse until the pastries are done. When the pastries are ready, leave to cool slightly then finish with a dusting of icing sugar and drizzle over the thyme-infused honey.

SAVOURY

Cream cheese and chorizo pizza dip

A gooey, indulgent dish thatʼs perfect for your night in. Grab some bread and get dunking!

Serves 4–6 | Ready in 50 mins

2 out of 5 of your 5-a-dayu

• 1 tbsp olive oil

• 1 red onion, finely diced

• 2 tbsp tomato purée

• 2 x 400g tins Asda Chopped Tomatoes with Garlic in Tomato Juice

• 2 tsp dried oregano

• pinch of crushed chillies

• 100g Asda Creamy Original Soft Cheese

• ½ x 25g pack Asda Mild & Peppery Flat Leaf Parsley, roughly chopped

• 125g ball of mozzarella, drained and patted dry

• 50g extra mature cheddar, coarsely grated

• 50g Asda Extra Special Chorizo Casero, cut into roughly 3mm rounds

• 1 baguette, torn or cut into chunks (optional)

1 Preheat the oven to 200°/180°C fan/gas 6. Heat the oil in a roughly 26cm ovenproof frying pan over medium heat. Add the onion and cook for 5–6 mins, stirring, until golden brown and softened. Mix in the tomato purée and cook, stirring, for a further 2 mins then

tip in the chopped tomatoes, oregano and crushed chillies. Season then mix everything together and bring to a simmer. Cook it until the tomato sauce has thickened and the flavour has intensified, around 8–10 mins. 2 Remove the pan from the heat then stir through the soft cheese and most of the parsley, setting aside about 1 tbsp to garnish. Taste and adjust the seasoning if you like, then tear the mozzarella into small chunks and dot on top of the cheesy tomato mixture. Evenly scatter over the cheddar then finish with the chorizo slices, laying them out evenly across the top. Bake for 25–28 mins, until golden brown and bubbling. Serve from the pan with slices of fresh baguette, if you like.

Cook’s tip If you have any other bread to use up, cut it into slices and lightly drizzle with olive oil then lay out on a baking tray. Add to the oven for about 5–6 mins, until crisp and golden, then serve it alongside the dip.

Leftovers tip Make chorizo the base of a warming Mediterranean-style stew with peppers, butter beans and tinned tomatoes.

EASY-CHEESY

Make this party dip ahead of time and pop it in the oven when youʼre ready to serve.

Add this to your list!

Comforting and delicious, keep a tub of Asda Creamy Original Soft Cheese in your fridge as your saviour for any meal of the day. Spread it over a bagel for breakfast, bake it into a cake or even stir it into pasta for a glossy, smooth sauce. Asda Creamy Original Soft Cheese

Get the look

Makeasplashwiththisseason’shomeandfashionmust-haves

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Super stylinʼ Combine comfort and style with our two-piece sets in cooling tones – a wardrobe essential for an easy, put-together look. Or mix-andmatch their outfits with different tops and bottoms.

Joys of spring

Embrace the season with these floaty frocks in cutesy, pastel florals. Pair with brightlycoloured wellies or slip on clogs to have them prepped for playtime, whatever the weather.

LEFT: Floral Dress* (First size to 18–24 months), £6

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Get the ultimate glow with tan drops. Garnier Ambre Solaire Natural Bronzer Self-Tan Face Drops 30ml, £15*

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Add a stylish pop of pink to your look with a super-sweet purse. Scoop Bag, £14

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Transform your sitting room into a haven with calming fragrances. Forest Oil Mist Diffuser, £18

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Usher in spring with a soft green lamp thatʼs portable and rechargeable. Green Table Lamp, £16

edit THE

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The secret to springy spirals and waves. John Frieda Frizz Ease Dream Curls Curl-Defining Crème, £7**

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pop

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Put on an adorable spread for family with rabbit crockery – too cute! Ribbed Bunny Plates and Bowls, from £2 each

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Ditch the boring and say hello to stacked orbs and wavy curves. Blue Confetti Vase, £10

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Make a statement with this fabulously floral, ditsy print jacket. Quilted Patchwork Jacket (sizes 8–24), £28

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Help Super Mario Bros to save the day. Princess Peach: Showtime! (Nintendo Switch)*, £40

Baby bunny

Dress your veg lovin’ superstars in seasonal togs ready for playtime. Carrot Two-Piece Set, £7

Table envy

Elevate your dining table with precious emerald glasses for a classy look. Green Bubble Wine Glass, £3

springBringinthe

Stacey Solomon returns with elegant, new spring editions to her interiors collection, blending pops of lilac with her trademark muted hues

ABOVE Speckled Egg Decorations, £4; Egg Cosies, £6; Rabbit Dinner Set, £24; Linen Napkins 4-pack, £6; Brushed Gold Cutlery Set, £1; Whitewashed Placemats, £6 RIGHT Lilac Dimpled Jug, £8; Storage Box/Books, £10; Beaded Tray, £14; Bunnies set of 3, £10 FAR RIGHT White Textured Vase, £15; Bunnies, set of 3, £9; Hammered Glass Lamp, £28; Bunny Mug, £3.50; Printed Bunny Cushion, £8; Jumbo Bouclé Cushion, £15; Heather Knitted Cushion, £15

Country living

Neutraltonesandnatural textureshavebecomea callingcardforStacey,and herspringcollectionisno different.Scattercushions, lightweightthrowsand diningaccessoriesall boastherusualtactile finishes,whilemutedhues reignsupremeacrossthe beddingandcrockery ranges.Lookoutforthe additionoflavendertothe colourpalette,aswellas frillededgesandtasselled corners,allcombiningto createanelevatedaesthetic that’ssoon-trendfor2024.

Finedining

Thisspringtime,bringyourinteriordesignprowess tomealtimeswithaspotoftablescaping.Pair simpleyetelegantneutralswithsomefunseasonal stylingtouches,matchingembossedglasswareand sophisticatedbevelledservingdisheswithhintsof lilacandsweetspringmotifs.Finishoffeachplace settingwithanadorable,wickerbunny-earnapkin ring,completewithbrushedcottonserviettes,and yourguestswillhavenodoubtastowhichseason they’resocialisingin.

STORAGE SOLUTIONS

Declutter shelves in style with baskets and glass jars in mixed sizes.

Scan

TO SHOP this page

You’re back with your new collection – how has this line evolved?

ʻI love muted colours… I’ll always go big on texture’

You’ve also focused on texture and detail. How important is that to you?

LEFT Glass Jars from £4 each FAR LEFT Shell Dispenser, £6; Shell Tumbler, £4; Shell Soap Dish, £3; Two-Tone Textured Towels – Face Cloth, Hand Towel, Bath Towel, Bath Sheet, £1/£5/£8/£12

OPPOSITE PAGE Beaded Heart

Nibble Bowl, £3; Beaded Heart Serving Bowl, £3; Polished Silver Cutlery Set, £16; Oatmeal Placemat 2-pack, £5; Wine Glasses, £8

We’re continuing the popular items that everyone loves and extending the range by adding in some extra little bits. So, you can build the collection up, which is really exciting. We’ve gone big on spring, which is so much fun, and we’ve lots of colours coming through, like purple. I bloomin’ love a bit of purple at Easter! We’ve brought in shades of green and blues as well, and I’ve created some amazing pieces featuring bunnies and eggs – love it.

There’s synergy between your collections – was that always the plan?

Definitely. Ever since those first talks with George Home, I wanted to make sure that every collection complements the other, then you don’t feel like you have to buy a whole new look again and again. I wanted it to be something that grew over time.

I’ll always go big on texture and detail. I love muted colours and softer tones, but that means there has to be detail – otherwise, it would be too flat. We’ve done that so well in this collection.

Your crockery sets are lovely. Can you share your tablescaping secrets?

Don’t let your kids near the table! No, I’m joking. For me, it’s all about layering. What’s your base? What materials are you going to use? And do you want a runner or a tablecloth? Do you need placemats? Is it fabric? Is it wheatgrass? What are your textures? Anything I do is totally dependent on the season, so I start with that and build from there.

What are your favourites?

Such a tough question. I like everything because I designed it… but if I had to choose, it would be the frills. We’ve done such a good job on them. I also love how we mix textures – we don’t shy away from anything. Everything can work all at once. You can have frills, you can have pompoms, you can have tassels… They all hang together so nicely if they’re done cleverly, which is why I’m super, super proud of this new collection.

Time for a pamper

With over 400 exciting NEW products landing in stores in time for March, we have everything you need for your beauty and grooming routine

Whetheryourbathroomcabinetis runninglowonsuppliesoryou’re lookingtoswitchupyourgetting readyregime,you’llfindloadsof excitingnewgroominggoodiesin storetofreshenupyourroutine. We’veallthetriedandtrusted brandssuchasL’Oréal,Gillette andLynx,pluseverythingfrom

yourfavouritehair-andskincare todeodorants,beautyandbeyond –forallthefamily.

Andnowyoucanfindthe productsyouneedevenmore quickly,thankstoourhandynew instorebranding,soyoucanadd aquickskincaresweeptoyour weeklysupermarketshop.Easy!

A healthy start…

Feeling good begins within, so make sure you set yourself up for the day ahead with all the essentials for your nutrition needs

Simple Repairing Rich Cream, £10/50ml+

Vitamin C UV Fluid SPF50 Invisible, £13°

Multi-Action Energy Release Vitamins, £14++

Get garden-ready with Gorilla

Transform your outdoor space with Gorilla this spring

Thedaysaregettinglongerandthe weatherbrighter.It’stimetoembracethe outdoorsandfix,upcycleandcreatewith Gorillatotransformyourgardensoit’s readytogowhenthesuncomesout. Whetheryourprojectisbigorsmall, Gorillaoffersthetoughestadhesivesand tapesoutthere,soyou’reequippedtotake onwhateverfixyoufind.Fromfountains andfencestoplantpotsandpergolas, Gorillacanmendthemall.

GorillaGlueisrenownedforitsstrength anduniqueformulathatexpandsinto materialstocreateadurablebondthat is100%waterproof,makingittheperfect

solutionforprojectsbothindoorsandout. Thosejobsyou’vebeenputtingoff?The momenttotacklethemisnow,thanksto GorillaGrabAdhesive.Itcomesinan easy-to-usetube,sothere’snoneedfor acartridgeguntoapplyit,andquickly bondstovirtuallyanymaterial.Perfect forevennoviceDIYers!

GorillaWoodGlueprovidesastrong, fastbondonwoodsurfaces,anddriesa naturalwoodcolourforaseamlessfinish. Orforgrippingsmooth,roughanduneven surfaces,GorillaTape®standsuptothe test.ShoptheGorillarangeatyourlocal Asdainstoreoronline.

FROM LEFT

Textured Stripe Seersucker

Green Bedding: Single, £12; Double, £15; King, £18; Super King, £20

Green Knitted

Checkerboard Throw, £15; Ruffle Stripe Cushion Green, £10; Ruffle Stripe

Cushion Neutral, £10; Yellow Confetti Vase, £10

Rustic charm

Enhance your home with candy colours and cosy corners inspired by cottage-style elegance to create the dream escape you’ve been waiting for

PLUSH PILLOWS

Mismatched cushions in different colours will help to style up your sofa.

Second nature

It’seasytocraveacountryside escapeinourhecticlives.Feeling goodstartsinsidethehome,so helpcultivatethatcalmfeeling bycreatingyourveryownindoor oasis.Welcomepeacefulgreens againstcoolertonesforacolour palettetosoothethesoulwithpops ofcandystripesandcheckerboard foraplayfulfeel.Rawmaterials likerattan,seagrassandweathered woodwilladdarustictouchwitha nodtotheoutdoors.Decoratewith floralwallartandplentyofplants toaccentuatethenaturallook.

Relaxing retreat

Mixalittlelivelinessintoyour calmingcornersbyaddingfun pieceslikethesecottagecore tealighthousesforatouchof whimsy.Choosecurvy,mushroom lampsfortheirretroflairandsit themnexttosmooth,shapely vasesfilledwithwildflowersto welcometheseason.Andfora finalflourish,carveoutsome‘me time’withyourveryownreading nook.Moveasnugseattoaspace withsuperbnaturallightandthe nextstepsareeasy:simplykickoff yourshoesanddiveheadfirstinto yourfavouritebookwithacupof teaintow.Nowthat’sarefresh.

Fancy winning a£250giftcard?

Share your thoughts with us and we’ll enter you in our prize draw

Whichrecipewillyoucookfromthis issueofAsdaMagazine–willyoube puttingonanEasterspreadorusing ournewMealsinMinutescookcards? HasoneofthenewGeorgeranges caughtyoureye?Whynotshareyour twopennies’worthwithusatAsda Magazine,wealwayslovetohear fromyouandyoucouldevenwin aprize…

Asatokenofourappreciation, we’llenteryouintoourprizedraw whereyoucouldbagawhopping £250giftcardtospendinstoreor online,withtworunners-upprizesof £50and£25giftcards.Tobeinwitha chance,visitasdamagsurvey.comor simplyscantheQRcodeabovetotake youtoourquestionnaire.Completethe surveyby11.59pmon6May2024 toscoreanentry.Goodluck!

Congratulations to our latest runner-up, Julie from Leicestershire

‘I added my £25 gift card to my George account to treat myself to a new dress.’

DENIM DREAMS

Go head-to-toe with fashion’s favourite fabric – from faded washes to deepest indigo, it’s time to button up in a burst of blue

OPPOSITE PAGE

Cropped Denim Shirt, (sizes 8–24), £16

THIS PAGE Erin Jeggings, (sizes 8–24), £12.50; Raw Hem Denim Jacket, (sizes 8–24), £20

SHADES OF BLUE

Jeans are always on-trend and we’re loving the cut and fit of these jeggings. Dare to go double and throw on a raw-edge shirt with attitude for a look that truly rocks. Effortless.

GO-TO CLASSICS

These style staples can be dressed up or down easily depending on your mood – smarten them up with a sharp tee and muted sweatshirt, or pair a dark wash with a lighter one, for garms worth noticing.

LEFT Slim Jean†, £17; Denim Jacket (comes with detachable hood), (XS–4XL), £30** ABOVE Blue Straight Jean (sizes 8–24)*, £10

Feel good

Wellbeingtipsandtricksforaplain-sailingspring

Fillyourhomewiththesoothingaromasofthe outdoors.Whetheryouʼredrawntothesmellof freshly-cutflowers,thesaltyseaairoracrispwalk atdawn,ournewmemoryfragrancecandlecollection willhelpyouunlockyourinnerzen.

LIVE BESTyour

Reasons to be cheerful: spring is coming! Put a little pep back into your step with these healthy eating, immunity-boosting tips

WORDS LOUISA STREETING

FOCUS

ON… Immune health SPRING

EllieHoward,AsdaNutritionist

Weallknowthefeelingofoncoming sniffles,whichhasyoureachingfor thecoldandflutablets.There’sno miraclecure,butseveralnutrientscan contributetoafunctioningimmune system.VitaminDisone–butas themainsourceofthisissunlight* it’sdifficultforyourbodytoproduce enoughinwinter.Considertakinga vitaminDsupplement,adultsneed 10μgperday.VitaminB12alsohelps yourimmunesystemworkasitshould butishardertoabsorbasyouage.** If youeatmeatanddairy,youshouldget enoughfromyourdiet.Vegansmay wanttousesupplementstokeeptheir immunesystemfunctioningnormally. Othernutrientstomonitorareiron, folate,vitaminAandzinc,whichare foundinleafygreenvegetables,dairy andfortifiedbreakfastcereals.

CONSIDER…

Journalling

Spring cleaning your mind through journalling can help create your own safe space. Scribbling down your thoughts is a low-cost form of stress relief so you can identify your worries and fears by tracking any triggers in your life. It’s an effective way of offloading any niggles just before bedtime.†

Myth buster: We’ve all turned to vitamin C when we’ve felt a cold coming. Found in fruits and veggies, studies indicate that mega doses of the vitamin have little to do with protecting you from viruses, but we still need it daily for a healthy diet.º

THREE THINGS TO TRY

Itʼs easy to add more nutrients to your diet with these three hardworking superfood faves.

Chia seeds

Small but mighty, chia seeds are high in fibre and omega-3, which can help heart health.^ With a mild flavour, they are great for smoothies or salads.

Wholegrains

‘Learning to manage my stress boosted my physical wellness’

‘Forme,it’sabout carvingabitofcalm amidthechaossoI’ve beentryingrelaxation techniquessuchas deepbreathingand mindfulness.Just rememberingto breathedeeplyfrom thestomachduringbusydays helpsmassively.Regularexerciseis areallypowerfulstressbusterand itenergisesme,sothat’sadouble win.It’snotalwayspossiblebut stickingtoanexerciseroutine, settingachievablegoals,and askinglovedonestohelpsupport meallhelps.Keepinganeyeon work-lifebalancekeepsstressin check,asdoespropersleep,too.’

WaiCheung,Asdacustomer fromBristol

Do you have a wellbeing story to share?

Tell us your experiences – email asdamagazineeditor@asda.co.uk

Fermented foods

Grains like buckwheat and quinoa are unrefined, meaning they still keep a high fibre content. A healthy diet requires 30g fibre each day.1

Fermented foods such as kimchi, kombucha and kefir have been shown to increase gut bacteria.2 Add a spoonful to noodles and salads.

nutrition.org.uk/healthy-sustainable-diets/vitamins-and-minerals; nhs.uk/conditions/vitamins-and-minerals/vitamin-b; †ncbi.nlm.nih.gov/pmc/articles/PMC8935176/; ºncbi.nlm.nih.gov/books/NBK279544/; ^nhs.uk/live-well/ eat-well/food-types/different-fats-nutrition/; 1nhs.uk/live-well/eat-well/digestive-health/how-to-get-more-fibre-into-your-diet; 2med.stanford.edu/news/all-news/2021/07/fermented-food-diet-increases-microbiome-diversity-lowers-inflammation.

Fast-track your health with Pharmacy First

Introducing Pharmacy First, a service making your local pharmacist the first port of call when you’re feeling poorly

Convenienceiskeywhenit comestoyourhealth.That’s whywe’recommittingto ‘PharmacyFirst’atAsda,a game-changingservicemaking itquickerandeasierforyouto getthehelpyouneedwhen you’refeelingunderthe weather.Pharmacistsin Englandcannowdiagnoseand evenprescribeyouprescription medicinesforsevencommon illnessesinsteadofreferring youtoyourGP.

Fast and easy

LaunchedbytheNHSin England,PharmacyFirsthas beenrolledoutin231Asda stores,makingaccessto healthcareaseasyasyour weeklyfoodshop.Patients cangostraighttotheirlocal AsdaPharmacyinsteadof theirGPforanappointment andtreatmentforsevenminor conditions.Asdapharmacists haveanenhancedclinicalrole toprescribeandsupply medicineforsinusitis,sore throat,earache,infectedinsect bite,impetigo,shingles,and uncomplicatedurinarytract infectionsinwomen.

Reliable service

PharmacyFirstnotonly helpsyoutoseeahealth professionalquicker,butitalso freesupcliniciancapacityat GPpracticesandemergency departments,aimingtoreduce waitingtimesacrossNHS servicesinEngland. Yourhealthdoesn’twait,so whyshouldyouhaveto?Save timeandmakeAsdaPharmacy yourfirstportofcallwhen you’renotfeeling100percent.

Start your recovery

OurAsdastoresofferprivate consultationroomsinthe pharmacyareatodiscuss symptomsanddecideonthe bestcourseofaction,suchas prescribingmedicineslike antibioticsorantivirals, helpingtokickstartyour recovery.Patientswhorequire morespecialistorfollow-up carewillbereferredonwards bytheirAsdapharmacist.

Ifyoufeelyou’restruggling withoneoftheseconditions, don’tsimplyweatherthestorm, headdowntoyourlocalAsda Pharmacyforawalk-in appointmenttoday.

common health conditions

If you have one of the following illnesses, you may have access to guidance and treatment at your Asda Pharmacy.

Sinusitis

Sore throat

Earache

Infected insect bites

Impetigo

Shingles

UTIs in women

BREAKFAST WITH CHAMPIONS

‘You’re

helping people in need and supporting safe cycling’

Asda Community Champion, Spencer Draper, catches up with volunteer Phil Jones over a cuppa

PHOTOGRAPHY STEVE SAYERS

Asda’s Community Champion, Spencer Draper, works tirelessly alongside organisations in Worcester that boost the area. One of many groups he supports is Bike Worcester, a volunteer-led organisation advocating safe and accessible cycling, with Phil Jones at the helm of its bike recycling scheme. The group accepts donated bikes, fixes them up and passes them on to those in need. Spencer has helped the group secure a £979 grant from the Asda Foundation to upgrade the workshop facilities and host more repair cafés.

Phil: Spence, you seem to know everyone – no matter where you go.

Spencer: [Laughs] Yes, it just seems to happen. It’s one of those things!

P: I remember first meeting you at one of our Wednesday workshop sessions and we got talking about Asda. We all stuck around afterwards, so we got

to know each other a bit. I can’t have made too bad an impression – you did come back to us, thankfully.

S: Of course! A friend of mine told me about Bike Worcester’s repair cafés and bike donations. When I heard that you help people in need and support safe cycling, I decided to get in touch to see if we could work together.

P: One thing that’s been successful with Bike Worcester is bike ‘buses’, which enable people to cycle to school together safely. If people are unable to afford bikes for their kids, we find the family something suitable.

S: The main thing is that they need something that’s safe and works well.

P: Exactly. We’ve also donated quite a few to people in the Ukrainian refugee community. Transport can be an issue as they move away from host families to something more permanent, which could be a little further out of the city.

BREAKFAST WITH CHAMPIONS CYCLING FOR THE COMMUNITY

BREAKFAST WITH CHAMPIONS

S: You’re helping families who might not have access to certain things –it’s so nice. It’s wonderful to be able to help people overcome their fears and build confidence through Bike Worcester, enabling them to start cycling again. I have even helped colleagues start riding again at work, which is quicker and easier than driving – and good for you, too.

P: Bikes are brilliant for that. They’re so reliable for getting you around.

S: I’ve got loads of stuff from the 1900s up to the present day. I’ve got pre-First World War bikes that I tweak up and even ride. That’s what the moustache is all about. I used to be a 24-hour endurance racer; I worked in bike shops but suffered a spinal injury in 2015, which put an end to that. I started walking and then working again, and now I’m riding again, too. Being able to combine my passion for cycling and my work as a community champion – supporting communities – is so important to me.

P: That’s amazing, Spence. I’m a slightly different cyclist to you in that I’ve always enjoyed it but more as a way of getting places. I love the idea that Bike Worcester is helping make it easier for people to cycle every day.

S: I also think more people are riding now for financial reasons. It’s a lot cheaper – costs less than your petrol.

P: The public image has changed, too. People saw cyclists as middle-aged men in Lycra or kids doing wheelies down the high street. Now, we’re getting a more balanced view of cycling as more people try it.

S: Definitely. I remember we also hosted a successful women’s cycling event at Worcester Primary Academy last summer so those who wanted to could give it a try and ask questions.

P: Things are changing. Still, more people could leave their cars at home, but it feels different out there.

S: We’re not quite Amsterdam yet.

P: [laughs] You’re right. We don’t have 7,000 bikes outside the main railway station – but give it time. Everyone is seeing ordinary people like us cycling. Even those not interested in refurbishing can bring their kids to the bike buses or help at events. I find the cycling community to be so inclusive and welcoming.

S: It really is. Asda Foundation grants make such a difference to community groups, especially for ones like Bike Worcester. I’m eager to inspire more local groups to take advantage of these grants and I’m also looking forward to continuing to support and promote the fantastic work of Bike Worcester. That’s the Asda way.

P: That’s brilliant – and that growth is the big thing for us, too. Continuing the bike buses, helping vulnerable people, the community and getting more bikes out there. Thanks to the Asda Foundation grant, we were able to buy more tools to fix bikes up with and we’re hoping to facilitate more workshop and repair sessions.

At Asda, weʼre on a mission to be at the heart of our local communities. Our Community Champions work hard to support thousands of grassroots groups all across the UK to access funding, from £400 to £25,000. To find out more, head to: asdafoundation.org.

What’s on my plate…

Cleaning guru and Sunday Times best-selling author, Mrs Hinch, tells us all about her first-ever children’s book and talks tidying tips

WORDS LOUISA STREETING

How’s life on Hinch Farm?

Inoneword,incredible.Ipinch myselfthatwegettocallthishome. Ilovewakinguphereeverymorning. Iappreciatethesimplethingslike cleaningourkitchenbeforebed. Itnevergetsold.Iloveseeingthe boysplayingoutside,ourdogHenry runningaround,ourrescuehenscage freeandthefloofs(alpacas)keeping thegrassshortforus.

What inspired you to write your first children’s book?

Ifoundmyselfreallyenjoyingseeing mysons,RonandLen,lightupwhen wereadtothembeforebed.Watching theirsmilesasweturnedthepages, hearingthemaskquestionsaboutthe charactersandpointoutallthe illustrations–theirreactionsmade mesoexcitedtoreadtothem.That’s whenIthought:‘Imagineourfamily’s journeyinabook,forotherchildren toread,andforRonandLento treasureforever.’Movinghomeis suchabigadventureforlittleones andthechangecancauseuncertainty. Ihopedsharingourexperiencecould helpotherfamiliesnavigatethat milestonewiththeirlittleonestoo.

How do the Hinch brothers feel about being the stars of their own storybook? Theyabsolutelyloveit.Lenniewill onlyeverpointathimselfandnothing

else.Ronniegetsshybutsmilesso muchwhenheseeshisillustrationin thebook.Theirfavouritepartiswhen JamieandIareflyingdownthestairs. HannahGeorgedidsuchafantastic jobatcapturingusandtellingour storywithherincredibleillustrations.

Favourite cleaning hack?

Recently,I’dsayit’susingamopinthe showertocleanthosehard-to-reach tiles.Oh,andusingaSqueegeeon yourcarpetstopickupunwanted doghair–itneverletsmedown.

Are you a fan of the big spring clean each year?

Iprefertonotoverwhelmmyselfjust overthespringseason.I’vealways foundlittleandoftenworksbestfor me,soItryandkeepontopofthings byspreadingitoutthroughoutthe seasons.Ilovetickingthingsoffmy list.I’mcurrentlyfindingmymonthly cleaningchallengeahugehelp,and becausemyfollowersarealltaking partitmotivatesmeso,somuch.

One area in your house you tend to put off cleaning?

Theboys’playroom!It’sabsolute carnageinthere,butthat’showit’s supposedtobe.Plus,if Itidiediteverytime itwasamess I’dneverseethe lightofday.

What else are you looking forward to this year?

Iknowitprobablysoundssocringy butI’mlookingforwardtomaking memories.Goingforwalks,caringfor ouranimals,daysout,spendingtime withfamilyandfriendsandhopefully achievingsomegoalsI’vesetmyself; bothworkandpersonal.

Welcome to Hinch Farm (Puffin Books), the first children’s book by Mrs Hinch and illustrated by Hannah George, is out now in paperback at Asda, £4.50

5quick-firequestions

If you were a pudding... I’d be a jam roly-poly, and even better with warm custard.

Scrambled, fried or poached? Now that I have rescue hens, I don’t tend to eat eggs.

What’s always in your basket? Ribena is my fave, believe it or not.

Favourite cooking hack?

Two words… air fryer.

After a long day, I fancy… Tomato soup with a warm, buttered bread roll.