CEO Clare Broadbent Global transformation and development director Jessica Haigh Group business director Kate McLeod Group operations director Georgina Williams
Group content director Rachael Ashley
Group creative director Aileen O’Donnell
Financial director Jane Moffett
TESCO
Head of content Daniel Porter
Publishing, partnerships and content manager Gabriella Bernardelle
Publishing executive Oliver Rose
Content executive Lottie Smetham
DUNNHUMBY LTD
Senior campaign manager Sandy Bruce Campaign management associate Jaipreet Mann
For all advertising enquiries, email media.requests@dunnhumby.com
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THIS MONTH’S CONTRIBUTORS
JAMIE ROBINSON
Tesco executive chef, product development, p11
DINA BEGUM
Food writer, on recipes passed down from her mum, p46
RACHAEL ASHLEY
Group content director, on the joy of breakfast in bed, p59
ALICE
Tesco mag reader, on prioritising whole foods for a week, p86
these fresh Tesco Finest Atlantic White Anchovies with Lemon 130g, £4 (£3.08/100g), make a chic snack on buttered toasted ciabatta.
Sunday specials
We’ve all had that 4pm ‘what’s for dinner?’ panic, so this month the mag is packed with weeknight recipes that really deliver, from an Indian-spiced burger you’ll be making on repeat, p73, to speedy smashed tacos, p66. There’s a lovely month of Sundays coming up too, with Mother’s Day and Easter earmarked for family feasts, so we’ve created special breakfasts to enjoy (in bed or not – you decide!), p59, celebratory roasts and sides, p35, and simple bakes, p53. Plus, you have to try our genius leftover lamb recipe, p98 (think kebab shop – but way more classy). Happy cooking!
The Tesco mag team
MADE FOR MORE
From winter walks to morning runs, O’Keeffe’s Lip Repair SPF 15 and Lip Repair Cherry give you the protection you need to do more of what matters most.
Guaranteed relief for extremely dry, cracked lips. Find us in the skincare aisle. Before
Moisturisation in 1 use Contains 7 moisturisers & conditioners Lasts through eating & drinking 7 ALL DAY Lasts eating & drinking
*Lip Repair SPF Representative Photos: Photos of lips before and after two weeks of application. Lip balm was applied at least two times per day and as needed. The pictures show only an example of application. Results may differ from this.
CO NT ENT S
EVERYDAY
18 Cook once, eat twice 64 Dinner in a flash
71 5 for £25
WEEKEND
25 Field to fork
35 Sunday roasts
53 Spring bakes
59 For the love of brunch
98 Treat of the week
KNOW-HOW
33 Try the trend: ‘Swalty’ cookies
44 English sparkling wine
92 Too good to waste Easter special
SHOPPING
11 What’s in store 50 Breakfast in bed
HEALTH & WELLBEING
46 Celebrating Mother’s Day
81 Coffee’s hidden benefit
83 Spring cleaning
86 The lowdown on ultra-processed foods
COVER RECIPE Drizzled croissants with pistachios & raspberries, p61
RECIPE Emily Jonzen
PHOTOGRAPHY Jamie Orlando Smith
FOOD STYLING Ella Tarn
PROP STYLING Morag Farquhar
Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.
These ideas have all the wow-factor for a special occasion.
CHOCOLATE FUDGE TRAYBAKE
LEEKS VINAIGRETTE
MARMALADE-GLAZED LAMB
ROAST POTATOES & GOAT’S CHEESE
Your March recipes
SMALL PLATES & SIDES
Creamed kale & leeks 42
Leeks vinaigrette 26
Marinated courgette ribbons with peas & mint 40
Radish, orange & beetroot salad 42
Roast potatoes with crumbled goat’s cheese 40
MAIN MEALS
Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.
Vegetarian (free from meat and fish)
Baked sweet potatoes with bean salsa 19
Buckwheat pancakes with asparagus & Serrano ham 62
Caulifower & feta fritters with mint sauce 30
Charred cabbage galette with roasted garlic & tahini 36
Chicken & chorizo tortellini soup 75
Chipotle & Cheddar chowder 22
Coconut fish curry 77
Creamy broccoli & chickpea pasta 66
‘Everything bagel’ salmon 40
Vegan (free from animalderived products)
Dairy free (free from milkderived products)
Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.
Herby sweet potato calzones 19
Indian-spiced potato & pea burgers 73
Lahmacun-style smash tacos 66
Leek, thyme & pancetta carbonara 27
Marmalade-glazed lamb 36
One-tray pesto salmon with gnocchi & tomatoes 66
Roast lamb loaded fries 98
Smoky basa & sweetcorn pasta 22
Spiced lentil shepherd-less pie 76
Spicy olive & chorizo rice 75
Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.
SWEET TREATS & DRINKS
Chocolate fudge traybake 54
Drizzled croissants with pistachios & raspberries 61
Hugo Spritz 31
Reference intakes are printed below recipes. Find out more at realfood.tesco.com/curatedlist/ what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.
Prices and availability are subject to change. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press.
54
Lemon curd nonnettes 56 Mini
Alcohol For more information about responsible drinking, visit
ROAST LAMB LOADED FRIES
LEMON CURD NONNETTES
TRENDING RETRO PUDDINGS
‘Rooted in nostalgia, sticky toffee pudding is just one of the retro puds we’re glad to see gracing our Trending page. This one doubles up on trend appeal with a ‘swicy’ flavour profile, combining sweet pear and spicy ginger for a fresh take on a pub classic. And the ginger toffee sauce is made using British whipping cream. Make room!’
These pages are full of exciting new items. Look out for the ‘New’ logos on packaging in store to discover more additions.
Want to send Mum fowers and chocolates from afar? Need a last-minute Easter egg? Let Whoosh help. It’s a delivery service that brings groceries from the store to your door from as little as 20 minutes**. Just open the Tesco app on your phone to order. Simple!
GIFT IT
PLATE UP
Put on an elegant Mother’s Day spread with 3 for £8 on Tesco Finest Deli items* . Tesco Finest Rosemary Focaccia with Cornish Sea Salt 280g, £3.50 (£1.25/100g); Tesco Finest Spanish Style Tapas Platter 155g, £4 (£2.58/100g); Tesco Finest Feta, Spinach & Hot Honey Dip 280g, £4 (£1.43/100g)
For the mum that loves a G&T: treat them to a bottle of Tesco Finest The Melodist London Dry Gin 70cl, £21.50† (£30.71/ltr), which tastes just as good as it looks in the bottle!
Spoil her with these treats on Mother’s Day, 15 March
TRADITIONAL TREAT
You can’t fail with an afternoon tea! Switch from strawberry jam to Tesco Finest Blackcurrant Conserve 340g, £2.60 (76p/100g), and upgrade to Tesco Finest All Butter Scones 4-pack, £2.10 (53p each), for a Mothering Sunday to remember.
Offer available in the majority of larger stores and online until 12 April 2026, while stocks last. Clubcard/app required ** Fees apply. Delivery times range from 20–60 minutes. Selected areas only. Pricing specific to Whoosh. Range may vary from order to order. Public and Bank Holiday opening hours will vary. See tesco.com/whoosh. Alcohol prices exclude Express stores and may differ in Scotland and Wales
FRIDAY NIGHT FAVES
Indulge in quality Asian-style dishes without the prep and cooking, or the price tag of a takeaway.
Tesco Finest Firecracker Chicken with Jasmine Rice
380g, £4.85
(£1.28/100g)
Tesco Finest Shanghai Style Noodles with Beef 380g, £4.85 (£1.28/100g)
Tesco Finest Satay Chicken with Jasmine Rice
400g, £4.85
(£1.21/100g)
BRIGHTER BITES
Scan the QR code to find your nearest The Café. TURKISH-STYLE EGGS
From spicy Turkish-Style Eggs to zingy Blood Orange Spritz, the new menu at The Café is bursting with dishes designed to give you a lift.
You can still get The Café classics too – like the iconic Big Breakfast, which is served all day.
Scan the QR code below to find your nearest Tesco with The Café, and go treat yourself.
GIVE ME MORE!
HOT TO GO!
Hot cross buns have had a glow-up. From the decadent Tesco Finest Caramelised
Biscuit Filled Hot Cross Bun
4-pack, £3.50 (88p each), and Tesco Finest Brown Butter & Chai Tea Hot Cross Bun
2-pack, £2.25 (£1.13 each), to trend-setting Tesco Finest
Marbled Neapolitan Hot Cross Bun 4-pack, £2 (50p each), you’ll want to try them all. Prefer a classic? Tuck into Tesco Finest Extra Fruity Hot Cross
Buns 4-pack, £2 (50p each)
HOP CULTURE
Add these fun sweet treats to your list of must-try Easter goodies.
PARTNERS IN WINE
Whether you’re having a lamb joint, a side of salmon or a veggie show-stopper for Easter, there’s a wine to match. Tesco Finest Napa Valley Chardonnay, £15.50* ; Tesco Finest Napa Valley Cabernet Sauvignon, £16.50*
Get ready for Easter with these wine buys
Bunny Shortbread Kit 349g, £3 (86p/100g); Tesco Free From ‘A Fluffle of Bunnies’ 50g, £2.95 (£5.90/100g)
SUNDAY STARS
A stunning Easter roast is made easy with this succulent lamb centrepiece. Season with rosemary and pair with mint sauce and all the trimmings for the perfect main. Take your roast up a notch with our fresh ideas on p35, where you can also find new spins to
put on a lamb shoulder and a side of salmon too. Why not pair with one of the Tesco Finest wines (see opposite)? Or even a bottle of English sparkling wine (p44).
Spring greens and hasselback roasted new potatoes are the perfect accompaniments
200g, £1.95 (98p/100g)
185g, 75p (41p/100g)
Tesco Finest Lamb Gravy Granules
Mint Sauce
Whole Lamb Leg Joint, £16.70/kg
WHAT’S THE CRACK?
Find them (or yourself) a unique Easter egg this year. Whether it’s a sticky toffee twist, an indulgent double-layer chocolate delight or bite-size treats inspired by Dubai chocolate, the new range isn’t short on egg-citement. Eggs almost too beautiful to eat...
Pudding favourites meet Easter choc in the Tesco Finest Sticky Toffee Inspired Belgian Chocolate Easter Egg 440g, £20 (£4.55/100g)
For decadence and crunch, give the Tesco Finest Double Layer Caramelised Biscuit Chocolate Egg 210g, £14 (£6.67/100g), a try.
Can’t get enough of the pistachio trend? Try Tesco Finest Pistachio Mini Egg Selection 72g, £8 (£11.11/100g)
Like a sweet and salty combo? The Tesco Finest Double Layer Salted Pretzel Chocolate Egg 210g, £14 (£6.67/100g), is the one for you.
BURFORD BUFF IS IN TOWN
Try our delicious addition to the Clarence Court family.
With its beautiful light brown shell and plump, sunshine yellow yolk, the Burford Buff brings the exceptional to your everyday.
COOK ONCE, EAT TWICE
Make your meals go further with these savvy double-duty recipes
...dinner
Herby sweet potato calzones
Baked sweet potatoes with bean salsa
Dinner tonight
BAKED
Serves 4
Takes 55 mins
Cost
1.5kg sweet potatoes
400g tin black beans, drained and rinsed
1 ripe avocado, peeled, destoned and sliced
100g cherry or baby plum tomatoes, chopped
200g tin sweetcorn in water, drained
200g reduced-fat salad cheese, crumbled into small pieces
15g fresh coriander, leaves picked, chopped
2 limes, juiced
¼ tsp smoked paprika
¼ tsp ground cumin pinch crushed chillies
½ garlic clove, finely grated
1½ tbsp olive oil
2 tbsp toasted mixed seeds
1 Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes a few times with a fork and place half in the microwave. Cook for 12 mins on high* until beginning to soften. Repeat with the remaining potatoes.
2 Transfer to a shallow baking tray and bake for 15-20 mins until soft and crisp.
3 Mix the black beans, avocado, tomatoes, sweetcorn and salad cheese in a bowl. Add most of the coriander and season. In a separate bowl, mix the lime juice, spices, garlic and oil.
4 Split 4 cooked sweet potatoes and spoon over the bean salsa. Drizzle over the lime dressing and scatter over the seeds, then scatter with the remaining coriander to serve.
5 Leave the other cooked potatoes to cool, then chill for 2-3 days for use in the Herby sweet potato calzones (right).
Each serving contains
Dinner tomorrow
HERBY SWEET POTATO CALZONES
Serves 4
Takes 50 mins
Cost per serve £2.42
2 x 400g balls of pizza dough (we used Pizza Express) plain flour, for dusting
2 tsp sunflower oil
180g pack curly kale leftover cooked sweet potatoes
200g grated mozzarella
20g fresh basil, leaves torn
350g cherry or baby plum tomatoes
1 tbsp balsamic glaze
1 Preheat the oven to gas 7, 220°C, fan 200°C. Halve each dough ball and roll to make 4 balls in total. Place on a flour-dusted board for 15 mins.
2 Meanwhile, heat the oil in a frying pan over a high heat and cook the kale for 4-5 mins, stirring, until wilted and starting to crisp. Spoon into a bowl.
3 Mash the sweet potato flesh (discarding the skins) with the kale, then stir in the mozzarella and half the basil.
4 Dust a work surface with flour and roll out a dough ball to a 24cm circle. Spoon a quarter of the filling (about 165g) onto one half of the dough, leaving a 2.5cm border around the filling. Bring the other half over the top and seal along the edge, crimping like a Cornish pasty. Repeat with the remaining dough balls and filling. Gently move the calzones onto 2 lined baking trays and bake for 15 mins until crisp and golden.
5 Mix the tomatoes with the remaining basil. Serve alongside the calzones with a drizzle of balsamic glaze. Each serving contains of the reference intake. See page 8.
Filippo Berio Basilico Pasta Sauce and Arrabbiata Pasta Sauce
Smoky basa & sweetcorn pasta p22
Dinner tonight
CHIPOTLE & CHEDDAR CHOWDER
Serves 4
Takes 45 mins
Cost per serve 62p
1 tbsp olive oil
1 onion, fnely chopped
1 garlic clove, fnely chopped
2 tbsp chipotle chilli paste
800g floury potatoes, peeled and diced into 1cm pieces
1 Heat the oil in a lidded saucepan over a low heat and cook the onion and garlic for 8 mins, adding the chipotle paste for the last 2 mins. Add the potatoes, stock and milk, increase the heat to medium and simmer gently for 10 mins. Add the sweetcorn, then cover and cook for another 10 mins or until the potatoes are tender.
2 Stir in 100g cheese until melted, removing from the heat. Ladle a third of the mixture into a bowl, and use a stick blender to blitz the remaining mixture until smooth. Remove half of the smooth mixture, reserving for the smoky basa and sweetcorn pasta (right). Add the chunky mixture back to the pan, season and return to the heat for 1 min until piping hot.
3 Divide among 4 bowls and top with the coriander and the remaining cheese. Season with freshly ground black pepper and serve with crusty bread, if you like.
Each serving contains
Dinner tomorrow
SMOKY BASA & SWEETCORN PASTA
Serves 4 Takes 20 mins
Cost per serve £1.12
250g pack skinless and boneless basa fllets
3 spring onions, quartered lengthways and chopped into 3cm lengths
15g fresh coriander, fnely chopped
300g tagliatelle
150g frozen or tinned sweetcorn
reserved blitzed smoky chipotle chowder (see recipe, left)
150g baby plum tomatoes, quartered
1 Line a baking tray with foil. Preheat the oven to gas 6, 200°C, fan 180°C. Place the basa fillets onto the lined baking tray and top with half of the spring onions and a little of the chopped coriander. Cook in the oven for 10 mins until cooked through and starting to turn golden.
2 Meanwhile, bring a pan of water to the boil and cook the pasta for 7-9 mins until cooked through, adding the sweetcorn for the last 4 mins. Drain.
3 Heat the leftover chowder in a pan, season and add the cooked pasta, sweetcorn, tomatoes and most of the remaining coriander. Gently stir to coat, then divide among plates. Flake over the basa fillets, then scatter over the remaining spring onions and coriander.
Each serving contains
Get the scoop on cherry float
LEEKS
FIELD TO FORK
Embrace the season with these lighter, refreshing dishes packed with spring flavours
PICK OF THE CROP
‘Our planting dates, soil type and varieties are tailored to the seasons so the leeks reach their optimum size; they are all checked for quality.’
Katie Ford, technical & farms director, A H Worth Produce, Lincolnshire
LEEKS VINAIGRETTE
Serves 4 as a side Takes 35 mins Cost per serve £1.01
Preheat the oven to gas 4, 180°C, fan 160°C. Trim, wash and halve 4 large leeks lengthways. Drizzle 1 tsp vegetable oil on a baking tray; arrange the leeks cut-side down on the tray. Cover with foil and roast for 20 mins, then remove the foil and cook for another 10 mins until tender. Meanwhile, hard-boil 2 eggs in a saucepan of boiling water for 9-10 mins. Run under a cold tap until cool enough to handle, then peel, finely chop and mix with
1 tbsp chopped capers; set aside. Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp caster sugar and a pinch of salt. Stir through 1 finely diced shallot. Arrange the leeks cut-side up on a platter; drizzle over the vinaigrette. Top with the egg and capers, then sprinkle over 3g each finely chopped fresh parsley and chives Each serving contains
LEEK, THYME & PANCETTA
CARBONARA
Serves 2
Takes 25 mins
Cost per serve £2.41
1 tbsp olive oil
65g diced unsmoked pancetta
3 leeks, trimmed and cut into 1cm crescents
2 garlic cloves, chopped
3g fresh thyme leaves, picked
1 egg, plus 1 yolk, beaten
60g Parmesan, grated
150g linguine
1 Heat the oil in a frying pan over a medium heat. Add the pancetta and fry for 3-4 mins until lightly golden and it has released some oil. Add the leeks, garlic and thyme. Cook for 10-12 mins until the leeks have softened and are just starting to colour; remove from the heat.
2 Meanwhile, mix the beaten egg and yolk with most of the cheese and a generous grind of pepper. Cook the linguine to pack instructions. Drain, reserving a mugful of the water.
Add extra veg to a classic
3 Add the drained pasta to the pancetta with 50ml reserved pasta water and the egg mixture. Working quickly, mix everything together vigorously, adding more pasta water if needed to loosen to a creamy sauce.
4 Divide the pasta between bowls, topping with the reserved cheese and a grind of black pepper.
Each serving contains
MINT
CAULIFLOWER & FETA FRITTERS WITH MINT SAUCE
Serves 6 freeze fritters only
Takes 1 hr 15 mins
Cost per serve £1.19
1 cauliflower, leaves separated, cut into 8 wedges
100ml sunflower oil, plus 1 tbsp
1 tbsp smoked paprika
125g reduced-fat salad cheese, crumbled
3 eggs, beaten
125g plain flour
1 tsp dried mint
15g fresh mint, leaves picked and finely chopped
150g 0% fat Greek-style yogurt green salad (optional) For the sauce
15g fresh mint, leaves picked and finely chopped
½ lemon, zested and juiced
2 tsp caster sugar
1 tsp dried mint
2 tbsp olive oil
1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the caulifower leaves on one roasting tray and the wedges on a second. Drizzle over 1 tbsp oil and the paprika. Season, toss to coat and roast for 25 mins until tender.
2 Meanwhile, mix the sauce ingredients in a bowl and season to taste. Set aside.
3 Let the wedges and leaves cool for 5-10 mins, then finely chop and put in a bowl. Add the cheese, eggs, four, and dried and fresh mint; stir until just mixed.
4 Heat 100ml oil in a heavy-based frying pan over a medium-high
heat until a drop of batter sizzles when added. Working in batches, add 1 tbsp batter at a time and fry the fritters for 3-5 mins each side until golden; repeat to make 12. Keep warm in a low oven.
5 Add the yogurt to a bowl and top with most of the mint sauce. Drizzle the remaining mint sauce over the fritters. Serve with a green salad, if you like.
Each serving contains
See
Energy Fat Sugars Salt Saturates
Fizzy andfloral
‘The secret to the best mint is a combination of growing conditions, harvesting practices and variety selection. We also have over 400 years of growing knowledge.’ Jed Knaggs, head of horticultural operations, Vitacress Herbs, West Sussex PICK
HUGO SPRITZ
Makes 2 Takes 10 mins
Cost per drink £1.97
Muddle 20g freshmintleaves in a pestle and mortar or cocktail shaker until gently crushed. Add 60ml elderflower cordial and mix, then strain through a fine sieve between 2 wine glasses. Add crushed ice, then add 150ml prosecco to each glass. Top up each drink with 100ml soda water and garnish each with a sprig of mint and a slice of lime
Each
MAKE IT AT HOME
Divide a pack of ready-to-bake chocolate chip cookie dough into 8 balls. Crush a small handful of Tesco Finest lightly sea salted crinkle cut crisps and press into the top of each ball. Bake to pack instructions. Once cooked but still warm, add a couple more crushed crisps to the top of each cookie, with a pinch of sea salt, if you like.
SMART COOKIE
Get in on the ‘swalty’ trend with these sweet and salty treats
A MONTH OF SUNDAYS
These impressive centrepieces and sides will earn you hero hosting status, whether it’s Easter or Mother’s Day
Charred cabbage galette with roasted garlic & tahini p36
CHARRED CABBAGE GALETTE WITH ROASTED GARLIC & TAHINI
Serves 6
Takes 1 hr 20 mins
Cost per serve 95p
1 small garlic bulb
1½ tbsp olive oil, plus 1 tsp
1 sweetheart cabbage, outer leaves discarded, trimmed and sliced into 8 wedges
320g pack vegan shortcrust pastry
plain four, for dusting
150g pack plant-based soft cheese (we used Tesco Free From coconut oil alternative to soft cheese)
1 tsp Dijon mustard
2g fresh thyme, leaves picked
15g pine nuts
2 tbsp tahini
½ lemon, zested and juiced
4g fresh dill, chopped
1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut the top off the garlic bulb to expose the ends of the cloves. Drizzle with 1 tsp oil, wrap in foil and roast for 30-35 mins until really soft. Place a baking tray in the oven to preheat.
2 Meanwhile, toss the cabbage wedges in 1 tbsp oil. Fry, in batches, for 4 mins, turning halfway, until golden and beginning to char. Remove to a plate.
3 Roll the pastry out on a floured surface to a 30 x 1cm thick circle. Trim away any excess. Transfer to a piece of baking paper.
4 Squeeze the garlic into the soft cheese with the mustard; mix to combine. Spread over the pastry, leaving a 4cm border. Arrange the charred cabbage on top in a swirl with the core towards the centre.
5 Fold the pastry edge up and over the cabbage slightly. Brush the pastry edge with the remaining oil. Scatter over the thyme leaves and season. Slide onto the preheated tray and bake for 30 mins until golden brown and crisp, sprinkling with the pine nuts for the final 5 mins. Leave to stand for 5 mins.
6 Meanwhile, whisk the tahini and lemon juice with 2 tbsp water until smooth. Season to taste. Drizzle the tahini sauce over the baked tart, scatter with lemon zest and the dill. Serve with extra tahini drizzle on the side. Best eaten on the day it’s made. Each serving contains
MARMALADEGLAZED LAMB
Serves 8 freeze cooked lamb only Takes 5 hrs plus marinating and resting Cost per serve £3.87
3 tbsp marmalade
2 tsp sumac, plus extra ½ tsp
4 garlic cloves, crushed
2 clementines, zested and 1 juiced
2 tbsp olive oil
2kg whole lamb shoulder joint
4 small red onions, peeled and halved lengthways
½ chicken stock cube, made up to 200ml
5g fresh mint leaves
1 Mix 2 tbsp marmalade, 2 tsp sumac, the garlic, zest and juice of 1 clementine and 2 tbsp oil. Put the lamb in a snug-fitting, hob-safe roasting tin and lightly score the fat side in a criss-cross pattern. Rub the spiced marmalade all over the lamb. Cover and chill in the fridge for at least 1 hr (or at room temperature if cooking immediately), or for up to 24 hrs to marinate.
2 Bring the lamb up to room temperature at least an hour before cooking. Preheat the oven to gas 3, 170°C, fan 150°C.
3 Lift the lamb out of the tin and arrange the onions cut-side down underneath. Put the lamb on top and season all over. Pour the stock around the lamb and cover tightly with a double layer of foil.
4 Roast for 4 hrs 30 mins, basting in the juices every 2 hrs, until the meat pulls away with a fork.
5 Increase the oven temperature to gas 6, 200°C, fan 180°C; remove the foil. Baste the meat with the cooking juices, then brush with the final 1 tbsp marmalade; return to the oven for 15 mins.
6 Transfer the lamb and onions to a board to rest for 20 mins. Skim away any fat from the tin with a spoon and discard. Put the tin with the juices in it over a low heat to keep warm.
7 Shred the meat and serve with the onions and warm roasting juices. Sprinkle with the mint, extra sumac and remaining clementine zest to serve.
Each serving contains
Marmaladeglazed lamb
Enter here
Text DARTS2, your full name and postcode to 60110 by 11:59pm on 01.04.26. Texts charged at your standard network rate
at Available in the majority of stores. No Purchase Necessary. Opens 00:00 17/2/26. Closes 11:59pm 1/4/26. UK 18+ only. 250 winners randomly drawn each win a Foster’s PDC darts shirt, in either size S, M, L, XL or XXL. Sizes are subject to availability & there is no guarantee of size; in the event a requested size is not available, the next available size shall be provided. 1 entry per person. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www.tesco.com/zones/tesco-competitions. Promoter: Tesco Stores Ltd. Supplier: Heineken UK Limited. Administrator: Prizeology Limited.
Readyin45mins
‘Everything bagel’ salmon p40
‘EVERYTHING BAGEL’ SALMON
Serves 6
Takes 45 mins
Cost per serve £4.19
COOK’S TIP Try this with salmon fillets; top with the seed mix and roast for 10-12 mins.
6 red onions, cut into wedges
3 tbsp olive oil
2 tbsp capers, rinsed
3 lemons, 2 juiced, 1 cut into wedges to serve 800-1kg boneless salmon side
2 tbsp sesame seeds
2 tbsp nigella seeds
2 tsp garlic granules
1 tsp sea salt fakes
15g fresh dill, fronds picked
1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the onion wedges in a baking dish with half the oil; season. Roast for 25 mins, tossing halfway until soft. Stir in the capers and juice from 1 lemon
2 Meanwhile, lay the salmon, skin-side down, on a lined baking tray. Mix the remaining oil and lemon juice and brush all over the salmon flesh.
3 Mix the sesame and nigella seeds with the garlic granules and salt, then scatter over the fish. Roast in the oven for 30 mins until cooked through. Leave the fish to rest for 5 mins.
4 Serve the salmon with the roasted onions, scattered with the dill fronds and with the lemon wedges on the side.
Each serving contains
Sides to steal the show
ROAST POTATOES WITH CRUMBLED GOAT’S CHEESE
Serves 6 as a side
Takes 45 mins
Cost per serve 70p
750g baby potatoes, any large ones halved
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
½ small garlic clove, finely crushed
1 tsp Dijon mustard
10g fresh tarragon, leaves picked and finely chopped
100g soft dried figs, finely chopped
80g soft goat’s cheese
8.
DRINKS MATCH
TESCO FINEST
MARINATED COURGETTE RIBBONS WITH PEAS & MINT
Serves 6 as a side
Takes 15 mins, plus at least 20 mins marinating
Cost per serve 63p
120g petit pois
1 lemon, zested and half juiced
3 tbsp Tesco Finest fresh basil pesto
1 tbsp extra-virgin olive oil
2 medium courgettes, peeled into 2mm thick lengths, core discarded
1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in 1 tbsp oil in a roasting tray until evenly coated, then roast for 35-40 mins, tossing occasionally, until golden, crisp and tender
2 Meanwhile, whisk together the remaining oil, balsamic vinegar, garlic, mustard and half the tarragon until evenly combined.
3 Transfer the potatoes to a serving bowl, toss through the dried figs. Crumble over the goat’s cheese, drizzle with the dressing and sprinkle with the remaining tarragon to serve.
Each serving contains
of the reference intake. See page 8. Carbohydrate 28g Protein 5g Fibre 4g Source of fibre; source of potassium
1 Boil the peas for 3 mins until bright green. Drain and rinse under a cold tap until cool.
2 Whisk together most of the lemon zest and all of the juice, 1 tbsp pesto and the oil until evenly combined. Toss through the peas, courgettes and herbs (saving a few leaves to garnish), then chill in the fridge for 20 mins or for up to 2 hrs to marinate.
3 Transfer the courgette salad to a serving dish and drizzle over the remaining 2 tbsp pesto. Serve topped with the remaining herbs, lemon zest and almonds.
Each serving contains
ASSYRTIKO,£11* A fresh, dry white from northern Greece with crisp apple flavours and aromas of lemon zest. Pairs well with seafood.
18+
15g fresh mint, leaves picked and larger ones torn
15g fresh basil, leaves picked
20g toasted faked almonds
of the reference intake. See page 8.
Roast potatoes with crumbled goat’s cheese
Marinated courgette ribbons with peas & mint
CREAMED KALE & LEEKS
Serves 8 as a side
Takes 45 mins
Cost per serve 49p
GET AHEAD Assemble the creamed leeks and kale up to 2 days in advance; store covered in the fridge. Bake according to the recipe.
180g pack curly kale, woody stems removed
1 tbsp olive oil
2 large leeks, trimmed and thinly sliced 150ml double cream
2 tbsp 50% less fat crème fraîche
1 large garlic clove, crushed
½ tsp ground nutmeg
1 lemon, zested
20g Gruyère, grated
1 Preheat the oven to gas 6, 200°C, fan 180°C. Boil the kale for 2 mins until bright green and softened. Drain well.
2 Heat the oil over a medium heat. Add the leeks and cook for 10-12 mins, stirring occasionally, until softened. Add the wilted kale and cook for 2 mins until any liquid evaporates. Spoon into an ovenproof dish, roughly 18 x 22 x 5cm deep.
3 Whisk the cream, crème fraîche, garlic, nutmeg, lemon zest and a generous grind of black pepper together until smooth. Fold through the leeks and kale, then sprinkle over the cheese. Bake for 20-25 mins until golden and bubbling.
Each serving contains
RADISH, ORANGE & BEETROOT SALAD
Serves 6 as a side
Takes 15 mins
Cost per serve 80p
2 tbsp horseradish sauce
1 tsp white wine vinegar
1 tbsp extra-virgin olive oil
1 tsp Dijon mustard
390g tin green lentils, drained and rinsed
6 radishes (about 100g), thinly sliced
1 fennel bulb, thinly shaved with a peeler, any fronds reserved
1 Whisk the horseradish, vinegar, oil, mustard and 1 tbsp water together until evenly combined.
2 Toss half the dressing through the lentils in a bowl. Fold through the radishes, fennel and rocket. Transfer to a serving dish and scatter over the beetroot and orange. Drizzle with the remaining dressing and scatter over the fennel fronds to serve.
Each
Radish, orange & beetroot
THINK PINK
Tesco Finest
English Sparkling
Rose Brut, £22*
A fabulous fusion of ripe strawberry, raspberry and red cherry. Elegant and effortless with a simmering citrus-driven acidity and a crisp finish.
Add some Sparkle
Your next celebration deserves some English sparkling wine, which is more than a match for Champagne, says Natalia Suta
TMeet the expert Fergus Elias, director of wine at Balfour Winery
here was a time we wouldn’t have given English sparkling wine a second look. But today, British vineyards are raising the bar with their Champagne-level finesse at more accessible prices.
GRAPE EXPECTATIONS
So what’s changed? England’s longer, warmer growing seasons now allow grapes to ripen more consistently, while the mix of chalk and greensand soils gives our sparkling wines a natural brightness that might be compared to Champagne. Add to that highly trained winemakers and some of the most advanced equipment in Europe, it’s clear why English fizz has never tasted better.
Balfour Winery in Kent is the producer of Tesco Finest English Sparkling and Tesco Finest English Sparkling Rosé. The winery is known for crafting some of the most expressive bubbles in the country with its precision winemaking. ‘There are hundreds of decisions that go into making good wine, from where you plant to the
yeast strain you use,’ says Fergus Elias, Balfour Winery’s director of wine. ‘We stand out because we always take the quality route.’
That same philosophy is woven into the Tesco Finest range. ‘We worked closely with Tesco to build a style we’re genuinely proud of,’ Fergus explains. ‘The aim was to create something approachable without sacrificing craftsmanship. I drink these wines myself – they’re in my fridge more often than not.’
FOR EVERY OCCASION
With spring’s big events on the horizon, these wines are perfectly timed. Whether you’re toasting Mother’s Day or hosting an Easter lunch, the pairing possibilities are deliciously broad. The Tesco Finest English Sparkling has an elegant lift, making it a natural match for seasonal favourites, such as asparagus tart or new potato salad.
The Tesco Finest English Sparkling Rosé has the depth to go with richer dishes, from veggie risotto to salmon en croûte or even a celebratory Easter slow-roast lamb shoulder (see our recipe on p36). So whether you’re sipping to celebrate or pairing with food, these sparklers are a smart choice if you’re pushing the boat out.
PHOTOGRAPHY MICHAEL
FABULOUS FIZZ
Tesco Finest
English Sparkling Brut, £22*
A wave of green apple, pear, and lemon in harmony with delicate notes of brioche. Pure and vibrant with a persistent finish.
‘We’re super-proud to partner with Balfour to ensure our wines showcase the quality that exemplifies what English sparkling wine is about’
Jake Biggs, Tesco wine buyer
GIVE ME MORE! Scan to explore the full range of English sparkling wines at Tesco.
Recipes, tips and secret tricks passed down through the generations are often the ones we cherish most. Our food community share their most-loved ones
Dina Begum (
Dina Begum (@dinasfoodstory), food writer and author of Made in Bangladesh
‘One of my favourite memories growing up was during Eid, when my siblings and I would help my mum make pastries and snack on them as she fried treats, like Bangladeshi pitha, which are rice-based sweets. My jazzed-up Turkish delight tiffin recipe (see link on p48) is a delicious twist on the kind of classics we’d enjoy, and the perfect sweet treat for Eid or any other celebratory gathering.’
‘My mother inspired my love of cooking Bangladeshi dishes like handesh, which are date molasses fried rice cakes’
Lottie Smetham, content executive at Tesco
‘My great grandmother was an instinctive cook. She’d throw things together and never write down her recipes. So my gran captured those recipes on index cards. Early memories of cooking are with her, and I lived with her in lockdown, which honed my baking skills. She preferred to use baking spread instead of butter, as it can be easier to mix. It’s a tip I’ve stuck with in my own baking.’
Helen Goh (@helen_goh_bakes), baking columnist and author of Baking & The Meaning Of Life
‘My mother was a perfectionist in the kitchen. Normally shy, she came alive when she cooked. Growing up in Australia, our dinner table was never just a place to eat, it was a place for the family’s unfiltered critique – she wanted to know how to make each dish better.
‘Mum did most of the cooking, but sometimes Dad would burst through the door after work and announce: “No cooking tonight!”, and we’d end up at his favourite Chinese restaurant, The Silky Apple. Mum would order, then ask to see the chef so she could ask how each dish was prepared – remarkable from someone who, outside the kitchen, was shy.
‘She also taught me that nothing is fixed. A recipe is shaped by the seasons and the people you’re cooking for. That spirit of curiosity and continual improvement is the greatest inheritance she gave me.’
‘I learnt so many tricks from my mum: adding a pinch of sugar to savoury dishes and a pinch of salt in sweet, coconut milkinfused Malaysian desserts.’
‘We would spend summers picking lemons and figs off the tree. Cooking with what was in season was a big part of how we ate, so our tip is to buy in bulk and supplement with seasonal ingredients.’
Helena & Vikki Moursellas (@helenaandvikki) are identical twins and authors of ‘Our strongest memories of cooking with our grandmother, Yiayia Koula, are full of warmth. She was the heart of our kitchen and taught us everything we know about cooking. We remember standing next to her while she stirred kima sauce [beef Bolognese], the smell flling the house. Our Yiayia taught us to cook with love. In Greek culture, we call it meraki, which means to do something with your heart and soul. The family table was always flled with bowls of garlicky tzatziki, walnut cake and all the dishes Yiayia would make. One dish that reminds us of her is patates me avga [potatoes with eggs]. When we make it, it feels like we’re back in the kitchen with her.’
Angellica Bell, TV and radio presenter and author of children’s cookbook Fantastic Eats!
‘My gran came to London during the Windrush era, from St Lucia, where she was a cook – so that’s how she made a living. I lived with her when I was younger and we spent all of our time in the kitchen, singing Caribbean songs she learnt as a child. She loved to feed people and didn’t want anyone to go without. I loved her so much that I wanted to be just like her. She taught me to gut and cook fsh, clean and fry chicken, all from a young age. I’d pick the blackberries from her garden, and we’d make apple and blackberry crumbles. She was great at Caribbean food like fried chicken and stews, but she also did a great British roast – she brought both cultures together in her cooking.’
‘My gran taught me how to peel an apple all in one – I never use a peeler! And that’s something I’d like to teach my kids how to do safely.’
Freya (@thequeerm )
Freya (@thequeermama), content creator and mum of two ‘After one of my mums passed away, we found handwritten recipes tucked into her cook books. She made a brilliant loaf of bread that I have never quite been able to replicate. Memories of being in the kitchen with my mum are what I go back to when I want to remember her. So I make sure the kitchen is the hub of our house now. In there, we’re always talking, singing and being loud, which is my connection to my mum even long after she’s gone.’
‘Pasta in a white-winecreamy sauce was a real comfort food that one of my mums used to make’
Raise a toast
For the mother of all brunches, shop quality breakfast favourites. It’s the ultimate Mother’s Day treat
Quality ingredients make all the difference to this simple brunch, so there’s no need to overcomplicate your Mother’s Day menu. With Tesco Finest sourdough,
a perfectly cooked egg with golden runny yolk, a Mimosa made with Tesco Finest Rosé Prosecco, and more time spent together, her special day is off to a flying start.
SLICE IS RIGHT
Tesco Finest Alderwood
Smoked Signature Back
Bacon 240g, £4 (£1.67/100g), is hand-cured with Cornish sea salt, then smoked with sweet alderwood to pack in extra flavour.
RAISE YOUR TOAST
Tesco Finest White Sourdough Loaf 800g, £4 (50p/100g), is made with naturally fermented starter dough for its great characteristic tangy favour.
EGGS-CELLENT CHOICE
Tesco Finest Free Range 6 Golden Yolk Eggs, £2.90 (48p each), are sourced from farms where hens forage on open pastures.
QUICK & EASY MIMOSA
Our Mimosa with a twist has equal measures of Rosé Prosecco, £8.25*, and Tesco Finest Orange Juice 750ml, £2.90 (39p/100ml)
1 part Rosé Prosecco
1 part fresh orange juice
A
piece of
cake
With Easter celebrations on the horizon, keep everyone sweet with these on-trend bakes that make entertaining easy
CHOCOLATE
FUDGE TRAYBAKE
Serves 22-24 freeze un-iced sponge only
Takes 1 hr plus 2 hrs cooling
Cost per serve 76p
COOK’S TIP If the ganache splits, beat in tablespoons of boiling water until glossy again.
120g butter, at room temperature, plus extra for greasing
200ml whole milk
125g 75% dark chocolate, chopped
50g self-raising four
125g ground almonds
½ tsp baking powder
40g cocoa powder
220g light brown soft sugar
2 eggs, lightly beaten
1 tsp vanilla extract
20g pomegranate seeds
40g strawberries, quartered
30g blueberries
For the icing
200ml whipping cream
300g Tesco Finest
75% dark chocolate, broken up
125g icing sugar, sifted
80g butter, melted and cooled to room temperature
1 To make the icing, heat the cream and chocolate in a heatproof bowl set over, but not touching, a pan of simmering water until the chocolate melts. Remove, stir until just combined (see Cook’s tip), then set aside to cool to room temperature. Whisk in the icing sugar, then the melted butter until just mixed. Place a piece of clingfilm on the surface of the icing and leave for 2 hrs at room temperature until solid but still spoonable.
2 Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 28 x 18cm cake tin. Heat the milk and chocolate in a saucepan over a low-medium heat, stirring occasionally until melted; set aside for 10 mins to cool slightly.
3 Put the flour, almonds, baking powder, cocoa powder and a pinch of salt in a mixing bowl and stir together. In a separate mixing bowl, whisk the 120g butter and the sugar with an electric whisk for 2-3 mins until light and fluffy.
4 Whisk in the eggs and vanilla, then fold in half the dry mixture. Stir in the chocolate mixture in two additions, then fold in the remaining dry ingredients. Pour the batter into the prepared cake tin, then smooth the top with a spatula.
5 Bake for 30 mins until just set and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely before spreading the icing over the top and decorating with the fruit.
Each serving (24) contains
MINI CARROT CAKE DOUGHNUTS
Makes 12 Takes 1 hr plus rising and proving
Cost per doughnut 26p
COOK’S TIP These are not traditional doughnuts so expect the finished bake to be heavier and more cake-like in texture.
150ml whole milk
300g plain four, plus extra for dusting
2 x 7g packs fast-action yeast
40g caster sugar
1 tsp ground sweet cinnamon ½ tsp ground nutmeg ½ tsp salt
65g butter, melted and cooled
1 large egg, lightly beaten
1 small carrot, peeled and finely grated
vegetable oil, for greasing
¼ orange, zested
15g walnuts, finely chopped
For the icing
50g butter, softened
100g icing sugar, sifted
100g soft cheese, softened
1 Warm the milk to body temperature, then remove from the heat. Put the flour, yeast, sugar, spices and salt (away from the yeast) into a mixing bowl and stir together. Add 50g melted butter, the egg and warmed milk and stir until well combined.
2 Knead the dough on a lightly floured surface for 15 mins until smooth, then knead in the carrot. Transfer to a lightly greased bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs or until doubled in size.
3 Briefly knead the dough again, then roll out to a 2.5cm thickness. Use cookie cutters to cut out 7cm rounds with a 2.5cm hole in the centre, re-rolling and cutting out the offcuts until you have 12 doughnuts. Place well-spaced apart on two lined baking trays. Loosely cover with oiled clingfilm and leave in a warm place for 30-45 mins or until they have puffed up by about 50%. Preheat the oven to gas 5, 190°C, fan 170°C.
4 Brush the remaining butter over the doughnuts. Bake for 12 mins until lightly golden brown. Leave to cool for 10 mins on a wire rack.
5 For the icing, whisk the butter and icing sugar until combined and fluffy, then beat in the soft cheese until just mixed. Spread the icing over the doughnuts and sprinkle with orange zest and walnuts; set aside to cool. The doughnuts are best eaten the day they’re made but will keep for 2 days in an airtight container.
Each doughnut contains
the
See page 8.
Mini carrot cake doughnuts
LEMON CURD NONNETTES
Makes 18
Takes 50 mins
Cost per nonnette 15p
COOK’S TIP No rye flour?Swapinextra self-raisingflour
80g butter, plus extra for greasing
200g clear honey
100ml whole milk
50g light brown soft sugar
50g dark brown soft sugar
220g self-raising flour
80g rye flour
1 tsp baking powder
½ tsp Chinese 5 spice
¼ tsp ground cinnamon
¼ tsp ground ginger
50g stem ginger (2 balls), finely chopped (we used Opies)
thenadd 1 tsplemoncurdtothe centreofeachone.Topwiththe remainingbatterandbakefor 20 minsuntilrisenandaskewer insertedintothecentrecomes outclean(avoidingthelemon curd). Cool for 15 mins before transferringto awireracktocool completely.Dustwithicingsugar toserve.Thenonnettesarebest eatenthe daythey’remadebut willkeepinanairtightcontainer forupto3days.
Each nonnette contains
AD REMOVED
Drizzled croissants with pistachios & raspberries p61
A very good
morning
Nothing shows the love more than breakfast in bed… or a leisurely brunch all the family can enjoy
‘If getting breakfast in bed made by your kids isn’t love, I don’t know what is’
Rachael Ashley, Group content director
‘I remember it like it was yesterday: cupboard doors crashing and pans clattering as my 12-yearold daughter took on preparing her first-ever Mother’s Day breakfast. Years later, I still smile when I think of her beaming with pride as she presented me with a suspiciously pink sausage swimming in a sea of lukewarm baked beans.
‘If getting breakfast in bed made by your kids isn’t love, I don’t know what is. However, with the benefit of hindsight, I’d definitely steer them towards something that involves tweaking shopbought ingredients, like these on-trend pistachio croissants. Or, if you or your partner are taking charge, the filled pancakes over the page are sure to please.
‘Whether you want Mother’s Day inspiration or just a treaty way to start a Sunday, head to Tesco Real Food (see QR code on p62), where you’ll find lots more special breakfast ideas for your loved ones.’
Cover recipe
DRIZZLED CROISSANTS WITH PISTACHIOS & RASPBERRIES Serves 4 Takes 15 mins Cost per serve £1.57
Put 40g white chocolate and 40g dark chocolate in 2 heatproof bowls. Melt each in the microwave in 20-second bursts, stirring well in between, until smooth. Split 4 Tesco Finest all-butter croissants and fill each with 1 tbsp Tesco Finest pistachio crème and 25g raspberries. Drizzle chocolate over and sprinkle with 20g chopped pistachios to serve.
Each serving contains
BUCKWHEAT PANCAKES WITH ASPARAGUS & SERRANO HAM
Serves 4
Takes 45 mins plus chilling
Cost per serve £2.40
100g buckwheat flour
5 eggs
300ml milk
35g butter
100g Gruyère, finely grated, plus extra (optional)
250g asparagus tips, trimmed
1 tsp olive oil
4 slices Spanish Serrano ham
1 Add the flour with a pinch of salt to a bowl. Make a well and gradually whisk in 1 egg, followed by the milk, until smooth. Set aside in the fridge for 30 mins.
2 Preheat the oven to gas 6, 200°C, fan 180°C. Melt a quarter of the butter in a frying pan. Once foaming, add enough batter to thinly coat the base of the pan, pouring any excess back into the bowl. Cook for 1-2 mins until the surface is set and the underside is golden. Flip and cook for 1-2 mins; transfer to a baking tray. Repeat to make 4 pancakes, layering between sheets of baking paper to prevent sticking.
3 Lay 1 pancake on a baking tray. Add 25g Gruyère to the centre,
then make a dip in the cheese, crack an egg into it, and fold up the sides of the pancake to make a square. Repeat to assemble all the pancakes in the same way.
4 Tip the asparagus onto a roasting tray, toss in the oil; season. Bake the pancakes and the asparagus for 5-6 mins until the egg whites are set but the yolk is runny, and the asparagus is tender. Top the galettes with the asparagus, the ham and extra cheese, if you like. Each serving contains
GIVE ME MORE! Scan the code to find more brunch ideas, on Tesco Real Food.
WHATEVER THE REASON, IT’S A PLUS.
Pro Plus Caffeine Tablets are a food supplement containing caffeine to help increase alertness & improve concentration Pro Plus Focus Capsules are a food supplement containing slow-release caffeine to help improve concentration. Pro Plus Fizz is a food supplement containing caffeine which helps increase alertness & +Vitamins B2, B6 and B12 to help with the reduction of tiredness and fatigue.
DINNER IN A FLASH
Good-for-you meals on the table in 30 minutes or less
Middle Eastern street food made simple.
Lahmacun-style smash tacos p66
Make a tasty pesto crust for salmon.
Easily doubled to feed a hungry family, or for leftovers.
Creamy broccoli & chickpea pasta p66
One-tray pesto salmon with gnocchi & tomatoes p66
LAHMACUN-STYLE
SMASH TACOS
Serves 4
Takes 30 mins
Cost per serve £2.14
1 small red onion, sliced
1 lemon, ½ zested and juiced, ½ cut into wedges
500g pack 2% fat turkey breast mince
1 tsp each crushed chillies, ground cumin and garlic granules
1 Put the onion in a bowl and mix with the lemon juice and a pinch of salt; set aside.
2 In a separate bowl, mix the turkey mince with the crushed chillies, cumin, garlic granules, 2 tsp paprika, the parsley stalks and tomato purée until well combined; season. Divide into 8 equal balls, then use a fork to mash each ball onto a wrap, spreading thinly to the edges.
3 Divide 2 tbsp oil between 2 nonstick frying pans and heat both over a medium-high heat. Once hot, fry the wraps, one in each pan, mince-side down, for 3-5 mins until golden and the mince is cooked through, pressing down every so often, and reducing the heat if needed. Flip and cook for 1 min, then transfer to a plate; cover with foil. Repeat with the remaining tacos, adding more oil if needed.
4 Meanwhile, add the pepper, tomatoes, cucumber and parsley leaves to the lemony onion. Sprinkle over the remaining paprika. Use some of the salad to top the tacos, along with the lemon zest, and serve the rest alongside with the lemon wedges for squeezing over.
1 Cook the pasta to pack instructions; drain, reserving a mugful of water. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 5 mins, stirring regularly, until starting to soften. Add the garlic and chillies and cook for 2-3 mins until aromatic.
2 Add the broccoli stalks, lemon juice and chickpeas and increase the heat to medium-high. Cook for 2 mins, then add the broccoli florets. Fry for a further 9-10 mins, stirring regularly and adding a few tbsp of the pasta cooking water to stop the veg from catching, until the broccoli is tender and the chickpeas are starting to crisp a little. Add the drained pasta to the pan.
3 Remove from the heat, then stir in the crème fraîche, most of the dill and enough pasta water to loosen to a smooth sauce, then stir in the lemon zest and the pecorino. Season and top with the remaining dill.
Each serving contains
of the reference intake. See page 8. Carbohydrate 74g Protein 28g Fibre 17g 2 of your 5-a-day; source of fibre; source of protein; source of vitamin C
ONE-TRAY PESTO
SALMON WITH GNOCCHI & TOMATOES
Serves 2
Takes 30 mins
Cost per serve £4.67
400g pack potato gnocchi
4 garlic cloves, unpeeled
300g pack cherry tomatoes
2 tsp olive oil
2 tbsp panko breadcrumbs
2 tbsp reduced-fat green pesto
260g pack salmon fillets
½ lemon, zested and juiced
200g baby spinach
10g fresh basil, leaves picked
1 Preheat the oven to gas 6, 200°C, fan 180°C. Spread the gnocchi, garlic and tomatoes in a baking tray, drizzle over the oil, season and bake for 15 mins.
2 Meanwhile, mix the breadcrumbs and pesto together, then spread over the top of the salmon fillets. Remove the baking tray from the oven, stir in the lemon zest and juice and arrange the salmon fillets on top. Bake for a further 10-12 mins or until the fish is cooked through.
3 Transfer the salmon to plates, squeeze the garlic from their skins and stir into the gnocchi mixture with the spinach and most of the basil. Serve alongside the salmon, topped with the remaining basil.
Each serving contains of the
See page 8.
EAT OUT FOR LESS
Get triple the value of your Clubcard vouchers with selected eating out Reward Partners
Triple
USE THE TESCO APP
It’s easy to exchange your vouchers in the Tesco app. Go to your account, click the Clubcard tab, then scroll down to explore and choose rewards, and select the partner you would like to exchange with.
Clubcard members, listen up! If you’ve not already taken advantage of exchanging your vouchers for triple their amount to spend with PizzaExpress, the good news is that this is now available at seven eating out Reward Partners.
EVEN MORE SAVINGS…
Whether that’s Italian-style food at PizzaExpress, Zizzi, Prezzo Italian, Bella Italia, or ASK Italian, American Italian at Frankie & Benny’s, or a spicy Mexican at new Reward Partner
Las Iguanas, there are many restaurants to choose from that won’t break the bank. Every 50p in Clubcard vouchers can be exchanged for £1.50 to spend at your chosen one. Triple the value! What are you waiting for? Grab friends and family and go.
START HERE…
1 Visit tes.co/clubcard and select ‘Spend vouchers’. Or, on the Tesco app, select the Clubcard tab at the bottom, then ‘Explore and choose rewards’.
2 Select the Clubcard Reward Partner of your choice, then go to ‘Start your order’.
3 Specify the value of Clubcard vouchers you want to exchange, then click or tap through to select which ones you want to redeem.
GIVE ME MORE!
Scan this QR code to find out more about all the Tesco Reward Partners.
Five wallet-friendly, reader-approved recipes to get you and your family through the week
Tried it, liked it
Tim lives in Northern Ireland with his wife Trudy and their three girls. ‘We’d always sit together for dinner whenever we could. But this year our eldest left to go to university, so we’ve had to adjust what we cook and how much. The meal plans really helped us.’
‘Having a shopping list and a menu made the week so much easier to plan’
Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved. GET INVOLVED
INDIAN-SPICED
POTATO & PEA
BURGERS
Serves 4
Takes 50 mins plus cooling
1 large baking potato (around 400g), scrubbed and cut into 3cm chunks
2½ tbsp vegetable oil
1 onion, fnely diced
200g frozen peas
5cm fresh ginger, peeled and fnely grated
2 garlic cloves, crushed
1 red chilli, very fnely chopped, deseeded if you prefer
2 tsp ground turmeric
15g fresh coriander, half chopped, half torn
4 wholemeal rolls, halved
4 tbsp mango chutney
1 Preheat the oven to gas 6, 200°C, fan 180°C. Simmer the potato chunks in a pan of boiling water for 12-15 mins until cooked through.
2 Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat and fry the onion for 8-10 mins until golden brown and soft. Bring another pan of water to the boil and cook the peas for 3 mins, then drain and run under cold water until cool, then set aside.
3 Add the ginger, garlic, chilli and turmeric to the onion and cook for a further 2-3 mins until soft and fragrant; set aside.
4 Once the potatoes are cooked, drain and leave to steam-dry for 5 mins. Add to a mixing bowl and mash until smooth, then stir through the onion mix. Add the drained peas and the chopped coriander and mix everything together really well. Set aside until cool enough to handle, then shape into 4 patties, each about 9cm wide x 3cm thick. Heat the remaining oil in a nonstick frying pan over a
‘These tasty burgers opened our eyes to the fact you don’t always need meat to eat well’
medium-high heat and fry the patties, in batches if needed, for 3-4 mins each side until deep golden brown and crispy. Don’t be tempted to move them around in the pan as they are frying as they need to stay still to form a crust.
5 Transfer the burgers to a baking tray and bake for 8 mins or until piping hot throughout. Bake the halved buns on a second tray for the final 3 mins until warmed through.
6 To assemble, top each bun bottom with a burger, 1 tbsp mango chutney and some torn coriander, then top with the bun lid to serve.
Each serving contains
of the reference intake. See page 8. Carbohydrate 60g Protein 13g Fibre 9g 1 of your 5-a-day; source of fibre
SPICY OLIVE & CHORIZO RICE
Serves 4
Takes 40 mins
FREEZE IT Cool the rice within an hour of cooking and freeze in an airtight container for up to 3 months.
Reheat until piping hot.
1 red pepper, sliced
1 tbsp vegetable oil, plus 2 tsp
75g chorizo sausage slices, chopped
1 onion, finely diced
2 garlic cloves, crushed
1 red chilli, very finely chopped, deseeded if you prefer
45g harissa paste
400g tin chopped tomatoes
300g long-grain rice, rinsed thoroughly
1 reduced-salt chicken stock cube, made up to 650ml
70g pack pitted black olives with sea salt
250g frozen spinach
1 Preheat the oven to gas 9, 240°C, fan 220°C. Add the pepper to a roasting tray, drizzle with 1 tbsp oil, season with black pepper, toss and spread out across the tray. Roast for 15 mins or until softened, stirring halfway.
2 Meanwhile, heat the remaining oil in a deep lidded frying pan over a medium-high heat. Cook the chorizo for 3-4 mins until golden brown and crispy. Add the onion, reduce the heat to medium and cook for 5-6 mins until slightly softened. Add the garlic, most of the chilli and the harissa paste and cook, stirring, for a further 2 mins.
3 Add the chopped tomatoes, rice, stock, olives, frozen spinach and the roasted pepper. Bring to a simmer, cover, then reduce to low and cook for 18-20 mins, stirring occasionally, until the rice is cooked through. Set aside, covered, for a further 5 mins before serving with the remaining chilli to garnish. Each
CHICKEN
& CHORIZO
TORTELLONI SOUP
Serves 4
Takes 30 mins
75g chorizo sausage slices
1 tbsp vegetable oil, plus 2 tsp
½ onion, finely diced
1 carrot, scrubbed and finely diced
2 garlic cloves, crushed
1 reduced-salt chicken stock cube, made up to 1.5ltrs
30g fresh basil, torn
1 lemon, ½ zested, whole juiced
2 x 300g packs chicken & chorizo tortelloni
1 Set aside 8 chorizo slices, then chop the rest into small pieces. Heat 2 tsp oil in a saucepan over a medium-high heat. Fry the chopped chorizo for 3-4 mins until golden. Add the onion and carrot and cook for 8 mins or until softened, lowering the heat if it starts browning too quickly.
2 Add the garlic and cook for a further 1-2 mins until fragrant, then add the stock. Season and simmer for 10 mins until the carrot is tender. Meanwhile, blitz the remaining oil, basil and lemon juice to a fairly smooth pesto, adding 1 tbsp water if needed to loosen.
‘This one will be on our menu from now on. For more spice, add hot sauce’
‘I’d never bought fresh pasta before – it was a revelation!’
3 Cook the remaining chorizo in a frying pan over a medium-high heat for 1-2 mins each side until crispy; set aside. Add the tortelloni and the lemon zest to the soup and cook for 3 mins until the pasta is just cooked. Divide among bowls, then top with the chorizo and pesto.
Each serving contains
SPICED LENTIL SHEPHERD-LESS PIE
Serves 4 freeze assembled, uncooked pie only Takes 1 hr 5 mins
2 tbsp vegetable oil
1 onion, fnely chopped
1 carrot, scrubbed and fnely diced
400g pack closed cup mushrooms, quartered
2 garlic cloves, crushed
45g harissa paste
2 tbsp plain flour
1 reduced-salt vegetable stock cube, made up to 600ml
390g tin green lentils, drained and rinsed
225g frozen spinach
4-pack baking potatoes, peeled and cut into 3-4cm chunks
200g frozen peas
1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a deep frying pan over a medium-high heat. Add the onion, carrot and mushrooms and cook for 8-10 mins until golden brown and softened.
2 Add the garlic, harissa and four and cook for 2-3 mins. Set aside 75ml stock for the mash, then add the remainder to the frying pan along with the lentils and spinach. Season, then simmer for 12-15 mins until thickened and the favour has intensified.
3 Meanwhile, boil the potatoes for 12-15 mins until cooked through. Drain well, then leave to steam-dry for a few mins. Return to the pan, mash until smooth, then stir through the reserved stock.
4 Transfer the vegetable filling to a baking dish (about 25 x 20cm), then dollop over spoonfuls of the mash. Use the back of a fork to spread the mash and create ridges. Brush with the remaining oil and bake for 25-30 mins until golden brown and bubbling. If you
would like the potato topping to brown more, put it under a hot grill for 2-3 mins. Leave to stand for 5 mins before serving.
5 Meanwhile, boil the frozen peas to pack instructions and serve alongside the pie
Each serving contains
‘Well worth the effort –hearty and filling enoughwith for a leftover lunch’
COCONUT
FISH CURRY
Serves 4
Takes 35 mins
1 tbsp vegetable oil
½ onion, finely diced
5cm fresh ginger, peeled and finely grated
2 garlic cloves, crushed
1 red chilli, finely chopped, deseeded if you prefer
2 tsp ground turmeric
400ml tin reduced-fat coconut milk
1 reduced-salt vegetable stock cube
300g frozen spinach
520g pack frozen fish fillets, defrosted and cut into 3cm chunks
1 lime, zested and cut into wedges
15g fresh coriander, chopped
300g long-grain rice
4 tbsp mango chutney
SHOPPING LIST
1 lemon
1 lime
30g pack fresh basil
30g pack fresh coriander
1 large garlic bulb
60g pack red chillies
10cm piece fresh ginger
1 red pepper
4 onions
2 carrots
4-pack large baking potatoes
1 large loose baking potato
400g pack closed cup
mushrooms
150g pack Spanish chorizo sausage slices
2 x 300g packs chicken & chorizo tortelloni
45g pot ground turmeric
90g jar harissa paste
400g tin Grower’s Harvest chopped tomatoes
1kg pack Grower’s Harvest long-grain rice
70g pack pitted black olives with sea salt
390g tin green lentils in water
400ml tin reduced-fat coconut milk
6-pack wholemeal batch rolls
230g jar mango chutney
900g bag frozen leaf spinach
1 Heat the oil in a lidded frying pan over a medium heat and cook the onion for 6-8 mins until softened. Add the ginger, garlic, chilli and turmeric and cook for 2 mins. Add the coconut milk, 50ml water, the stock cube and the spinach.
Season and simmer for 10-12 mins until the spinach has defrosted and the sauce has thickened slightly. Add the fish and lime zest to the curry and bring back to a simmer. Cover and cook, stirring a couple of times, for 4-5 mins until the fish is cooked through. Stir through half of the coriander.
2 Meanwhile, cook the rice to pack instructions.
3 Divide the rice among bowls and top with the curry, remaining coriander, lime wedges and mango chutney.
Each serving contains of the reference intake. See page 8.
‘A bit more work but superb flavours. We’ll have this one again for sure’
900g bag Grower’s Harvest frozen peas
520g pack Bay Fishmonger’s frozen white fish fillets
Scan this QR code to find more meal plans for £25, on Tesco Real Food.
ROAD READY
Confused about what your car insurance policy actually covers? Let our jargon buster help you
1
BREAKDOWN COVER Don’t be left stranded if your car breaks down. Breakdown cover will get you going again, or take your car to a garage to get it repaired. Depending on your level of cover, it could also help you with onward travel. Tesco Insurance offers Breakdown Cover, provided by RAC, as an optional extra*
2
EXCESS This is the amount you’ll have to pay towards any claim. A compulsory excess amount is set by the insurer, and a voluntary excess is an additional amount you may choose to add.
3MOTOR LEGAL PROTECTION
This will cover legal costs, like solicitor’s fees, if you claim after an accident that wasn’t your fault. It can also help you recover things like loss of earnings and compensation for any injuries**
4NO CLAIMS DISCOUNT
Essentially a reward for accident-free driving. If you don’t make a claim during the period of your Tesco Car Insurance,
49%
don’t know the level of excess they have to pay for a claim† .
Tesco will increase your no claims discount by a year, up to a maximum of nine years. You can sometimes pay extra to protect this discount so, if you do make a claim, you don’t lose the reward*** .
5
VANDALISM COVER This may pay towards repairs if someone intentionally damages your car, such as keying the bodywork, slashing tyres or breaking windows. The Vandalism Promise, available on the Tesco Car Insurance Gold cover, also protects your no claims discount after a claim for vandalism.
GIVE ME MORE! Scan this QR code to find out more about the many benefits of Tesco Car Insurance. Whether you’re a new customer or renewing a policy, if you’re a Clubcard member you’ll get 10% off a Tesco Car Insurance policy. Yet another Clubcard perk!
Offer available to new and renewing customers until 15 May 2026. Excludes add-ons/any optional extras. Monetary limits, excesses and exclusions apply. Clubcard required.
SPILL THE BEANS
We’ve got news. That black coffee could be giving you more than just a wake-up call
Who knew coffee could be a wellness win? Research by King’s College London found that coffee is linked to a lower risk of cardiovascular disease* , due to its high level of polyphenols – a natural compound found in plants, such as berries and nuts. Make ours an Americano!
Got the urge to spring-clean? Check out these easy, trending tips for effective decluttering
Love it or hate it, there’s no denying cleaning can be a decent form of physical exercise. It can also be great for our minds. In fact, in an experiment conducted by home brand JosephJoseph, 91% of participants reported that cleaning had a positive impact on their mental wellbeing, while 72% said cleaning made them feel more relaxed*. So, channel those brighter, longer days and get ready to declutter your space with these trending techniques.
THE ONE-TOUCH RULE
Conceived by Ann Gomez, founder of Clear Concept Inc, the one-touch rule is: don’t put it down, put it away. So, whether that’s hanging clothes up as soon as they’re dry or washing up the knife after you’ve buttered your toast, the rule is to get the job done before it’s a bullet point on your to-do list.
DOES IT SPARK JOY?
Often the hardest part of decluttering is deciding what to get rid of. Invented by Marie Kondo, the KonMari method may be a new way of looking at clutter. Ask yourself, does this item spark joy? If not, discard it with gratitude for its service.
SUNDAY RESET
A trend that’s blown up on socials, Sundays are being earmarked for chores. If you’ve had a stressful week, a home reset could help clear your mind. Weekends are precious, though, so instead of assigning a whole day, you’re likely to be more productive if you set a timer. Start your reset by stripping bed sheets and popping them in the wash, then see how much you can get done in the time it takes to clean, dry and put them back on.
1-3-5
METHOD
Break down clutter into bite-size tasks. Set yourself one main job, such as clearing a cupboard or deep-cleaning the oven. Then, choose three quicker jobs, like vacuuming, folding clothes and changing bed sheets. Finally, pick fve easy-win tasks, like wiping surfaces, plumping up pillows, taking out the rubbish, sorting recycling and washing dishes.
LANDFILL LESS
Donate or sell Try selling anything in good condition that you no longer want, via an online marketplace or at a car-boot sale. Alternatively, donate clothing and bric-a-brac to charity shops or give items to friends.
Recycle If a garment is beyond repair, look up where you can recycle textiles. Get rid of scrap metal, electronics and white goods at a recycling depot, and take soft plastics and batteries to recycling facilities at a Tesco store.
Repurpose it Save and store gift bags to reuse for birthdays; turn old towels into cleaning rags.
The one-touch rule is all about getting the job beforedone it’s even a bullet point on your to-do list
THE FIVE SENSES CLEANING METHOD
If you’re still feeling overwhelmed by clutter, this technique might help you take a different approach
1 Sight What is making the space look cluttered or not as visually pleasing? Decide if you can tidy it away, fnd a new storage system or let it go.
2 Smell Dealing with unpleasant smells – whether that’s the bin you’re yet to empty, the clogged sink drain, or even old gym clothes you need to part ways with – will help create a calmer, more pleasant living environment.
3 Sound Do you have a squeaky door hinge that’s driving you mad? A fan that screeches? Dining room chairs with creaky joints? Take time to clean and oil those hinges and tighten those chair bolts, and take to the tip the things that are beyond repair and hindering your relaxation.
4 Touch Whether it’s cushions or clothes, if a fabric feels scratchy and uncomfortable, it’s probably time to let it go. In the kitchen, are surfaces sticky or dirty? Tackle these areas frst.
5 Taste Check the use-by dates on food and dispose of anything that’s gone off, to make space. Look at old and wooden utensils harbouring stains and cooking smells and either deep clean or dispose of them. This will help make your kitchen more functional and more hygienic.
UPF? WHAT THE
As ultra-processed foods continue to hit the headlines, we sort the facts from fiction, and challenge one reader to try prioritising whole foods for a week
Meet the expert Dr Sophie McFarland is a registered dietitian (londonlivewellclinic.com) and research mobilisation lead at Healthcare Central London.
Q WHAT ARE UPFs?
‘There is no universally agreed definition of an ultra-processed food (UPF), however the term is generally used to describe foods that have been manufactured using industrial processes that change its taste, texture or shelf life. Examples often given include crisps, sweets, biscuits and soft drinks, as well as mass-produced bread, breakfast cereals, ready meals, pastries, and processed meats such as bacon and sausages.’
Q SO IS THERE A DIFFERENCE BETWEEN PROCESSED AND ULTRAPROCESSED FOODS?
‘Yes. The difference comes down to how much an ingredient is changed during manufacturing. Processed foods are typically altered from their original state for practical reasons such as canning, freezing or pasteurising — processes that are essential for food safety, shelf life and reducing food waste. Many processed foods can be nutritious too. For example, wholegrain breads and fortified, higher-fibre breakfast cereals contribute to fibre and micronutrient intake, while staples like tinned chickpeas, frozen fish and vegetables, and
vegetable oils can form part of a balanced diet. Ultra-processed foods, on the other hand, go through more intensive industrial processes that often change their taste, texture or shelf life, and can include additives not typically used in home cooking such as hydrogenated oils, artificial flavouring or emulsifiers.’
Q DOES EATING TOO MANY UPFs PUT OUR HEALTH AT RISK?
‘The quality of clinical evidence varies, but there’s a consistent correlation between eating a diet high in UPFs and having high blood pressure, obesity, type 2 diabetes and high cholesterol*.’ Many UPFs are energy-dense, really tasty and easy to eat quickly, and they may encourage overeating, which can lead to excess calorie intake.
Q
SO SHOULD WE STOP EATING UPFs?
‘It’s almost impossible for most people to avoid UPFs completely, and cutting them out isn’t realistic or necessary. Rather than demonising certain foods, it’s more helpful to prioritise whole and minimally processed foods, focusing on a healthy balanced diet that meets your nutritional needs — plenty of fruit, vegetables, wholegrains and pulses, alongside reducing saturated fat, salt and sugar.’
Have a look at the NHS Eatwell Guide** for advice on a healthy, balanced diet.
IN A NUTSHELL: the journey from whole food to UPF
A fresh apple is a whole, unprocessed food.
A minimally processed apple might take the form of dried apple pieces with no additives.
Processed apples would have been, for example, juiced and sweetened, or sliced and canned in syrup.
It becomes ultraprocessed when the taste, texture and format of the original food have been modified with additives and emulsifiers and the food is no longer recognisable. This might be something like an apple-flavoured breakfast bar, apple-flavoured sweets or a readymade apple pie.
‘Processed foods can be nutritious. Wholegrain breads, for example, add to our fibre intake’
START WITH A BALANCED BREAKFAST Pick things with higher fibre and no added sugars. Try natural Greek yogurt with berries for a simple, minimally processed option, or prepare overnight oats for a naturally higher-fibre start.
THINK ABOUT YOUR PROTEIN SOURCES
Things like tinned tuna, chickpeas and beans are versatile, storecupboard ingredients.
STOCK UP ON GRAINS
Sachets of rice, quinoa and lentils are affordable and convenient for the cupboard.
SWAP FROZEN CHIPS FOR HOMEMADE POTATO WEDGES OR A JACKET POTATO Better still, use sweet potatoes – they count towards your 5-a-day.
MEAL PREP AND BATCH COOK WHERE POSSIBLE
Shop-bought sauces can contain additives, so cooking from scratch is the easiest way to reduce UPFs.
TRY MAKING A ‘FAKEAWAY’
For example, make a quick pizza base with flour and yogurt, top with tomato purée, cheese and whatever vegetables you like.
PLAN BETTER SNACKS
Have pieces of fruit nearby, a handful of mixed nuts, boiled eggs, or houmous and veg sticks. Melting dark chocolate over plain rice cakes and setting in the fridge is an easy treat.
FIND LOTS OF RECIPES ON TESCO.COM/RECIPES
Home cooking is a great way to cut out UPFs. Our asparagus, leeks, chilli & eggs one-pot is quick and satisfies cravings; find it at tes.co/onepotrecipe.
68% is the upper estimated total calorie intake of UPFs for people in the UK*
Alice, an A&E nurse, often finds herself grabbing ultra-processed foods when she’s working shifts and looking for quick fixes to keep her energy up. We challenged her to prioritise whole foods for seven days. Here’s how her week went.
‘I realised convenience foods are often my go-to. Going into this challenge, I didn’t think it’d be that hard to only eat whole foods. But I soon realised how often I reach for UPFs, especially for breakfast. Snacking was also challenging at work when there are lots of sweets and biscuits around. I tried to replace these with fruit, but it wasn’t quite the same as sweets to pick my energy up at 3am on the night shift.’
‘I really got into meal planning. When I realised lots of my go-to food choices were UPFs, I decided to start cooking UPF-free recipes so I could plan for the week ahead. I tried to go by the rule that if it wasn’t a meal my grandparents would’ve
had when they were young, then it probably contained UPFs! Doing a big food shop at the start of the week actually saved me money in the long run. I also made sure that when I did cook, there were enough leftovers to take in for lunch the next day.’
‘My sugar cravings went up. While I didn’t notice a big change in my energy levels, I found I was craving sugar more. My digestion was also going crazy because I was eating so much more fruit and veg. My mood was more positive, though – it felt good to be getting in more fibre.’
‘I missed shop-bought pizza. It was sometimes a bit frustrating not to be able to have my ready-made pizzas (I didn’t think I’d miss them so much!). My breakfast chia pudding only took me about three minutes to make, though, so that will definitely go into my meal rotation. I only usually drink water, tea and coffee, but I did miss the occasional fizzy drink.’
‘I was surprised how good I felt by the end. Doing this challenge has made me far more conscious of what I eat and what foods actually contain. I’ll continue trying to eat whole foods as much as I can, because I feel great!’
ALICE’S MENU
BREAKFAST Natural yogurt with raspberries; eggs and avocado on sourdough; chia pudding (tes.co/chiapudding).
For plant-based milk alternatives, go for unsweetened options fortified with calcium, iodine or B12.
LUNCH Chana masala; aubergine orzo; courgette pasta (these were often leftovers from dinner).
DINNER Salmon fillet with broccoli, spinach and rice; chicken, sweet potato and sprouts traybake with home-mixed seasonings; creamy lemon chicken & courgette pasta.
SNACKS Clementines; dates; dark chocolate.
DRINKS Water; coffee
USE IT UP
Speedy ideas for using up leftover ingredients from recipes in this issue
W ideas for
BABY CUCUMBERS, p98
Smaller than regular cucumbers and with less rough skins, baby cucumbers make a great lunchbox addition for an afternoon snack. Or grate into plain yogurt with finely chopped mint, lemon zest and a pinch of cumin for an easy raita to cool a spicy curry.
LEMON CURD, p56
BUCKWHEAT FLOUR, p62
TOO GOOD to waste
Save money, reduce waste and give leftovers a new lease of life
With an earthier, nuttier flavour than plain flour, buckwheat flour is regularly used in cuisines across the world, from Japanese soba noodles to French buckwheat pancakes, plus it’s naturally gluten-free*. Try replacing plain flour with buckwheat flour in brownies for a richer flavour.
TOMATO PURÉE, p66
Made by cooking lemon zest and juice with sugar, butter and eggs, this golden spread tastes great mixed with Greekstyle yogurt and topped with granola. For a quick and indulgent afternoon snack, top a digestive biscuit with a swirl of lemon curd and enjoy alongside a cup of tea.
A common addition to pasta sauces like Bolognese, tomato purée adds rich flavour. When using purée in sauces or curries, cook it for a couple of mins, stirring to stop it sticking, until the purée turns from bright red to a deep brick colour, before adding your other ingredients. This will make your dishes richer and release even more flavours from the purée.
NIGELLA SEEDS, p40
Deep inky black, these tiny seeds have a pungent, onion-like aroma. Try sprinkling them over carrots and parsnips before roasting, or knead them into some simple homemade naan breads before baking in the oven.
CRÈME FRAÎCHE, p42
Tangy and sour, crème fraîche has a clean taste that makes it a versatile ingredient to add to sweet or savoury dishes. Dollop onto baked potatoes with chives and fried bacon lardons for a satisfying supper. Or spoon over apple crumble for a lighter alternative to double cream.
TARRAGON, p40
With warm flavours of liquorice and vanilla, tarragon is commonly used to accompany beef in a bearnaise sauce. Add chopped tarragon to soft butter with lemon zest and grated garlic for a delish butter. Rub this over a chicken before roasting or add a spoonful to pan-fried fish for the last few minutes of cooking.
*
FRIDGE-RAID FEASTS
A warming bowl of noodles and soup makes for a quick, easy and satisfying supper
1
To make a quick soup broth, simmer chicken or vegetable stock with a spoonful of miso paste and soy sauce, a minced garlic clove and some ginger, if you have it. Season with salt and sugar to taste.
2Any noodles you’ve got in your cupboard will work here: egg noodles, udon or rice noodles. Cook according to pack instructions, then divide between bowls. If you like, top with protein – leftover reheated tofu or chicken, or fried meaty veg such as mushrooms and aubergine, work great.
3
Shred a selection of veggies to top your soup, like carrot and spring onion, then add the soup. Boil an egg to your preference, peel the shell and slice it in half as a finishing touch.
How to…
STORE FRESH HERBS
JUST ADD WATER
Much like flowers, tender herbs benefit from being stored with their stems in water. For herbs like coriander and dill, keep the stems submerged in a jar of water in your fridge with the leaves loosely covered with a bag.
WRAP THE STEMS
For herbs with tougher stems, like rosemary and thyme, dampen a piece of kitchen paper, then wrap the stems, making sure it isn’t too wet. Seal in a bag and store in the crisper drawer in your fridge.
IN THE WASH
Just before using, wash fresh herbs in plenty of cold fresh water, before drying thoroughly in a salad spinner or by wrapping them carefully in a tea towel to remove as much moisture as possible.
Turn over to find inspiring meal ideas for using up your leftover Easter lamb, chicken and salmon.
Nourish them with essential nutrients*
Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. *Vitamin D contributes to the normal function of the immune system in children. Calcium is needed for normal growth and development of bone in children. Iron contributes to normal cognitive development in children.
†Rated excellent (4.8/5) on Trustpilot as recorded on 29/8/25
Vitamin D* for immune system
Iron* for cognitive development
Calcium* for bone growth
ROAST LAMB
Make a roast joint go further in weeknight favourites, satisfying lunches and fakeaway feasts.
Make an easy pilaf. Fry onions, garlic and spices. Add shredded leftover lamb and rice and cover with stock. When the rice is tender, add raisins, parsley and toasted faked almonds.
Turn it into a shepherd’s pie. Fry carrots, celery and onions; add cubed lamb with tomato purée and stock. Top with mash and bake until golden.
Any fatty cuts of lamb work brilliantly in DIY kebabs. Use tortilla wraps or naan as your base, fry the lamb until piping hot; top with sliced red onion, parsley, yogurt and chilli sauce.
For a quick curry, fry onions and garlic, then add cubed lamb. Add a rogan josh cooking sauce and bubble until hot. Serve with rice, poppadoms and mango chutney, if you like.
Shred lamb into pittas for a simple lunch. Add mint sauce, soured cream, salad and your favourite pickles to create a filling sandwich.
For a salad,tastyteam leftover lamb with feta, spinach leaves and a few chargrilled peppers
9.5 MILLION
slices of leftover roast meat are typically wasted each Easter weekend* .
SALMON
Make the rest of that salmon go further in an indulgent brunch, quick lunch or satisfying dinner.
For a twist on a salad Niçoise, add boiled baby potatoes and green beans to a bowl, with black olives, cherry tomatoes and leftover roasted salmon. Top with halved boiled eggs and drizzle over olive oil and cider vinegar to finish.
For a satisfying lunch, mix the salmon with equal parts mayonnaise and sriracha. Spoon over fluffy white rice with sliced cucumber and a handful of edamame beans.
Swap smoked salmon for leftover roast salmon in bagels with cream cheese and capers
Turn leftover salmon into fish cakes by mixing it with mashed potato and any herbs you like – dill or chives work well. Form into patties, dust with flour and fry for 4 mins each side until golden and piping hot.
Cook your favourite pasta shapes, then toss with olive oil, lemon juice and zest, and capers. Add a handful of rocket, pumpkin seeds and your cooked salmon for a filling packed lunch.
2030 DEADLINE
By the end of 2030, all Tesco seafood will be sustainably sourced* .
ROAST CHICKEN
One of the joys of cooking a whole chicken are the leftovers. Don’t forget to keep the bones to make chicken stock.
Make a classic Coronation chicken. Mix mayonnaise with curry powder, sultanas and mango chutney before stirring through shredded roast chicken.
Enjoy chickenCoronation in sandwiches with salad or on top of a jacket potato
Fattier cuts, like thighs, work brilliantly in stir-fries. Fry off any chicken skin until crispy, then remove it from your pan before stir-frying veggies and noodles alongside chopped cooked chicken. Add the crispy skin at the end for a salty hit.
Try making a noodle soup. Fry diced onions, garlic, carrot and celery until soft, then add chicken stock. Cook noodles in the stock, then add your shredded leftover chicken to heat through.
A pasta bake is super comforting. Top leftover chicken, chopped or shredded, with melty cheese in your pasta bake for a real crowd-pleaser.
Layer a tortilla wrap, grated cheese and shredded chicken in a dry pan. Top with more grated cheese and another wrap. Fry until the cheese has melted and the tortilla is golden, turning halfway. Enjoy with salsa, guacamole and soured cream.
69% OF CUSTOMERS now look for ‘yellowsticker’ reduced items, which helps ensure food close to its use by date doesn’t go to waste** .
ROAST LAMB LOADED FRIES
Serves 4 Takes 30 mins Cost per serve 73p
Cook 600g oven chips to pack instructions in a lined roasting tin. Meanwhile, mix 100g 0% fat Greek-style yogurt and 2 tsp mint sauce together in a bowl. When the chips are cooked,
mix in 400g sliced leftover roast lamb (p36) and 2 baby cucumbers. Spoon over the mint sauce yogurt and 140g pack pickled pink slaw. Add the leaves from 3 sprigs of fresh parsley and 3 sprigs of fresh mint and sprinkle with ½ tsp sumac, to serve. Each serving contains
