Tesco Magazine May 2026

STEAKS THE RAISE S E

THE TEAM

EDITORIAL

Group content director Rachael Ashley

Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie

Acting deputy food editor Imogen Hope

Senior writer Georgina Crothers

Chief sub editor Jenny Wackett

Deputy chief sub editor Julie Stevens

ART

Art director Nina Brennan

Senior art editor Alex Whitfield

Art editor Sarah Prescott

Designer Aasawari Bapat Kale

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Production manager Deborah Homden

WITH THANKS TO Rachel Linstead, Charlotte Price, Natalia Suta

CEDAR COMMUNICATIONS

CEO Jessica Haigh

Group business director Kate McLeod

Group operations

director Georgina Williams

Group creative director Aileen O’Donnell

Chief financial officer Rob Ford

TESCO

Head of content & social Joanne Kay

Publishing, partnerships and content manager Gabriella Bernardelle

Publishing executive Oliver Rose

Content executive Lottie Smetham

TESCO RETAIL MEDIA

Senior campaign manager Sandy Bruce

Campaign manager Jaipreet Mann

For all advertising enquiries, email tom.glenister@dunnhumby.com

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THIS MONTH’S

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, on food trends, p11

SUSANA VILLASUSO

Mexican-born chef and author, talks tacos and more, p34

ELI BRECHER

Registered nutritionist, explores high-protein snacking, p80

...super-easy picky bits for when people pop over. Top crostini with this authentic Tesco Finest Italian Salami with Fennel 80g, £3 (£3.75/100g) We’re

Easy does it…

May is all about taking the heat out of cooking. Lighter, simpler midweek meals, relaxed entertaining outdoors – even eating more healthily is easier. (Who doesn’t love a salad in the sunshine?) So to help make the most of the brighter days, we’ve got fuss-free traybakes (the deconstructed Sushi bake on p65 is a must-try), a fresh take on steak, p50, and a vibrant, flavour-packed Mexican feast, perfect for the Bank Holidays, p34. And if the British weather doesn’t play ball, you can always head inside and enjoy the ultimate treat: a Deep dish pizza, p55. Let the good times roll!

The Tesco mag team

This

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. Always follow preparation instructions and storage advice.

EVERYDAY 21 Cook once, eat twice

Traybakes reinvented

5 for £25

Get your fruit fix

WEEKEND

The Tesco Kitchen

Field to fork

Mexican feast

Treat of the week

KNOW-HOW

Try the trend: Jelly shots

Mastering steak

Cooking 101: Pizza

Too good to waste SHOPPING

What’s in store

Italian meal solutions

Vermouth 86 Tesco Finest chocolate

HEALTH & WELLBEING

Spotlight on seacuterie

Pros of protein

COVER RECIPE Steak & charred sweetcorn salad with chimichurri, p50

RECIPE Imogen Hope

PHOTOGRAPHY Gareth Morgans

FOOD STYLING Lucy O’Reilly

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.

Your May recipes

SMALL PLATES & SIDES

Air-fryer spiced potatoes with tamarind chutney

cheese sauce

prawn ceviche

dip

rice salad with spring vegetables

sauce

Pickle devilled eggs 83

Whipped cottage cheese bruschetta 83

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)

MAIN MEALS

Asparagus, prosciutto & goat’s cheese tart

& asparagus linguine

potato & broad bean frittata

One-tray baked basa & chickpeas

Paneer wraps with mango salsa 71

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.

mince & rice lettuce cups

mushroom tinga tacos 37

sausage ragu 22

Smoky aubergine & bulgur

Steak & charred sweetcorn salad with chimichurri

Sushi bake

Tandoori chicken & cauliflower bake 66

SWEET TREATS & DRINKS

Apple ‘doughnuts’ with a maple-tahini dip

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.

bread energy balls

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.

Alcohol For more information about responsible drinking, visit

Plus a £60 Tesco e-Gift Card to be won daily*

How to enter Buy any Cathedral City cheese product

Text SIXTY2 your full name and postcode to 60110 By 11:59pm on 02.06.26

Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload.

*Opens 00:00 29/4/26. Closes 11:59pm 2/6/26. Daily opening time 00:00, daily closing time 23:59. UK 18+ only. 1 x winner randomly drawn per day wins a £60 Tesco e-Gift Card (e-Gift Card Prize). In-store redemption only, e-Gift Card terms apply. Email address required to receive prize. 1 x Grand Prize winner randomly drawn at the end of the Promotional Period wins £6,000, paid to a UK bank account in the winner’s name. Proof of ID required to claim Grand Prize. A household can win a max. total of 1 x Cash Prize & the Grand Prize. Max. 3 entries per person during the Promotional Period. Each entry must be accompanied by a different receipt. 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: Saputo Dairy UK Ltd. Administrator: Prizeology Limited.

TRENDING SLOW-COOKING

‘Cooking low and slow has been getting a lot of love recently. Whether you’re using a slow-cooker or, now the weather is warming up, the barbecue, either will produce perfect slow-cooked, tender meat. If the weather isn’t cooperating or you don’t have a slow-cooker, eat the trend by heating up our slow-cooked beef brisket in the oven, shred, then drizzle with the tangy BBQ sauce.’

These pages are full of exciting new items. Look out for the ‘New’ logos on packaging in store to discover more additions.

ROCK IT…

These robust, peppery leaves are perfect to stuff into a barbecue sandwich or serve alongside your picnic. Wild Rocket 60g, £1 (£1.67/100g) IT

MEALTIMES MADE EASY

Meal kit envy? Not any more. Whip up a gluten-free katsu, spicy wraps and more in a flash.

Tesco Free From Sweet & Sour Meal Kit 250g, £2.75 (£1.10/100g); Tesco Free From Katsu Curry Meal Kit 250g, £2.75 (£1.10/100g); Tesco Free From Smoky Chipotle Fajita Kit 295g, £2.95 (£1/100g)

…ROLL IT

Fill Tesco Fire Pit 6 Jumbo Brioche Hot Dog Rolls £1.95 (33p each), with tasty Tesco Plant Chef 6 Cumberland Style Meat-Free Bangers 300g, £2.30 (77p/100g), and top with jammy onions and a drizzle of ketchup or mustard for a great bite.

A TASTE OF PARIS

WANT TO MAKE YOUR OWN?

OWN

Give the new and improved Tesco Free From 4 White Tortilla Wraps 160g, £2.75 (£1.72/100g), a try for great-tasting wraps.

Hosting? Serve guests these Tesco Finest 4 Chocolate & Cofee Cakes 260g , £6 (£2.31/100g), inspired by a French opera cake.

* Offer available in the majority of stores and online until 11 October 2026, while stocks last. Clubcard/app required ** This item is not included in the 3 for £8 offer

1 2

3

4

DAYLIGHT SAVINGS

Make the most of the lighter evenings and warmer weather with a spread of luxury picky bits. Plus, save money and get 3 for £8* on these Tesco Finest Deli faves.

6

7 5

4 1

Labneh Dip with Smoky Aubergine

248g, £3.25 (£1.31/100g)

Fire Roasted Red Pepper Houmous

250g, £3.25 (£1.30/100g)

DOUBLE DIPPING

For the best-dressed crudités and crisps, try this thick, tangy yogurt with roasted aubergine, and creamy houmous with chickpeas.

Toast slices of sourdough to accompany these creamy dips

SAN FRAN STYLE

Characterised by its extra-sour flavour, San Francisco sourdough is loved for its iconic tang. This one is made from a 30-year-old starter. Tesco Finest San Francisco Style Sourdough 600g, £3.30 (55p/100g)

TIME TO GET FRICY

We’re loving fruity and spicy (fricy) flavour combos. Embrace the trend by melting these fiery cheese slices with a sweet tropical twist onto your burgers. Tesco Finest Mango & Scotch Bonnet Melt 120g, £2.50 (£2.08/100g)

SEIZE THE DAY

Sudden sunshine got you hankering for a barbecue?

Need snacks to keep the kids happy in half term?

Have all you need delivered from as little as 20 minutes* with Tesco Whoosh. Just open the Tesco app on your phone or order online from your browser. Simple!

Holiday on a plate

From sun‑kissed Tuscany to vibrant Bologna, these new Tesco Finest Italian dishes for two are serving up serious Italian energy. Inspired by authentic regional cuisine and made using premium ingredients and fresh finishes, channel your favourite eatery next time you want to impress without the stress. Buon appetito!

Tesco Finest King Prawn & Sunblush Tomato

Linguine 750g, £8 (£1.07/100g)

ALSO IN THE NEW RANGE…

Inside the Tesco

Meet the team

Tesco Kitchen host Greg James Radio 1 DJ and food lover, Greg hosts our new flagship YouTube series.

Tesco Kitchen host and chef

Seema Pankhania

Chef and recipe developer, Seema hosts alongside Greg as our resident expert.

Tesco Kitchen chef Kat Scott Payne

Our queen of the quick-fix dinner, Kat loves flavour, fusion and fuss-free cooking.

Tesco Kitchen chef Seren Jenkins

Recreate Seren’s bold dishes, designed around seasonality and cheffy shortcuts.

You’ve seen our chefs on social, now meet the Tesco Kitchen team, on a mission to make cooking less chore-some

If you follow Tesco socials, you may have liked, saved or even made one of the Tesco Kitchen recipes designed for quick, delicious cooking. Now we’re celebrating our love of proper food with the Tesco Kitchen series on YouTube, where hosts Greg James and Seema Pankhania welcome some of the UK’s top chefs, plus a few famous faces, to recreate their favourite dishes and share with hungry viewers. Forget fussy fine dining - casual home cooking has entered the chat with recipes you’ll be cooking on repeat. In series one, watch First Dates’ Fred Sirieix make a hearty beef bourguignon with a side of his signature charm, cook along to Big Zuu’s best-ever lasagne, plus explore more helpings of famous faces, foodie facts and great chat.

Everyday elevated Head to social to find dishes like this creamy Marry-me chicken filo pie (below), topped with scrunched filo balls for crazy levels of crunch.

Spice up your life

Tune into series one of the Tesco Kitchen, where guests like Meera Sodha (below) share their go-to recipes – in this case, a next-level Malaysian dhal curry (left).

In the Tesco Kitchen we celebrate the stories behind guests’ favourite dishes. In episode two, chef Meera Sodha (left) shares her Malaysian dhal curry. ‘It’s one of my favourite things to eat on planet Earth,’ she says. ‘I went through a really tough time a few years ago, where I lost my appetite for food and life. This curry brought me back to myself and what I love doing –cooking and eating.’

Meera also makes her go-to cocktail – a Naked & Famous, which she says is ‘like the older sister of a Margarita’. Say no more. Scan the QR code below to watch the episode, and for midweek meal inspo, look out for the Tesco Kitchen chefs Seren and Kat on Instagram and TikTok.

Want more recipes?

We’ll be deep diving into a new episode every month, but if you can’t wait ’til the next one, follow Tesco Kitchen on YouTube, TikTok or Instagram.

WATCH THE SHOW

Scan this QR code to see Meera (and more) cook up a storm in the Tesco Kitchen.

AD REMOVED

Dinner tonight...

COOK ONCE, EAT TWICE

Transform sausages into a rich sauce using just a handful of storecupboard ingredients in these clever double-duty recipes

...dinner tomorrow

Dinner tonight

SIMPLE SAUSAGE

RAGU

Serves 4

Takes 35 mins

Cost per serve 91p

1 tbsp olive oil

2 brown onions, fnely diced

4 garlic cloves, minced

2 x 454g pack reduced-fat Cumberland sausages

300g wholewheat spaghetti

3 tbsp capers, drained, rinsed and fnely chopped

4 tbsp tomato purée

2 tbsp dried rosemary

1 tsp caster sugar

2 x 500g cartons passata

5g fresh fat-leaf parsley, fnely chopped

10g Parmesan, grated (optional)

1 Heat the oil in a nonstick frying pan over a medium-high heat and add the onions. Cook for 10 mins until golden. Add the garlic and cook for 1 min until fragrant. Using a slotted spoon, remove the onion and garlic to a plate, leaving the oil behind.

2 Increase the heat to high and squeeze the sausage meat out of the skins and into the pan. Cook for 10 mins, using a spoon to break up the meat until lightly golden. Meanwhile, cook the spaghetti to pack instructions.

3 Add the cooked onions and garlic, the capers, tomato purée, rosemary, sugar and passata to the sausage pan; stir well. Bring to the boil, then reduce the heat and simmer for 5 mins, stirring occasionally, until reduced and the sauce is thick; season to taste. Set aside half of the ragu for the Loaded jacket potatoes (right).

4 Drain the pasta well and toss with the remaining sausage ragu. Sprinkle with the parsley and grated Parmesan, if you like, to serve.

Each serving contains of the reference intake. See page 9.

Dinner tomorrow

LOADED JACKET POTATOES

Serves 4 Takes 45 mins

Cost per serve £1.72

4 baking potatoes, scrubbed

2 tsp olive oil

40g fresh breadcrumbs ½ tbsp each dried parsley and dried thyme

leftover sausage ragu

120g grated mozzarella

90g pack baby leaf salad

1 Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a fork, then microwave on high for 10 mins or until tender. Transfer to a tray, rub all over with the oil, then bake for 10 mins or until crisp and tender.

2 Meanwhile, in a bowl, mix the breadcrumbs and herbs together; set aside.

3 Halve the potatoes lengthways and scoop out the fesh into a bowl. Mash, then stir in the sausage ragu; season. Return the skins to the tray, fill with the mash mixture, then top with the mozzarella and herby breadcrumbs.

4 Bake for 13-15 mins or until the cheese has melted and the breadcrumbs are golden. Serve with the salad leaves.

Each serving contains

of the reference intake. See page 9.

We live in a hyper-curated world. It’s hard to know what’s real. That’s why we created HIDEreal food with nothing to HIDE. Your new unguilty pleasure. Find our full dinner range in the fresh meals aisle and our lunches and snacks in the meal deal aisle. Learn more at hidefood.co

DR RUPY AUJLA

"With HIDE, we haven’t cut corners or gamified the meals. Instead, we’ve prioritised real foods - like nutritious meats, vegetables, grains and spices - that deliver big flavour, protein and fibre."

ASPARAGUS

FIELD TO FORK

It wouldn’t be spring without British asparagus and Jersey Royals

ASPARAGUS,

PROSCIUTTO & GOAT’S CHEESE TART

Serves 6 Takes 50 mins

Cost per serve £1.41

Preheat the oven to gas 6, 200°C, 180°C fan. Cut 2 large onions into 2.5cm wedges, arrange on a baking tray and drizzle with 1 tbsp olive oil and 3g fresh thyme leaves; season. Unroll a 320g pack puff pastry on its paper, then trim the edges to make an oval. Transfer the pastry on its paper to a second baking tray and score a 1cm border all the way around. Brush with 1 beaten egg. Put both baking trays in the oven for 15 mins. Add 2 x 180g packs asparagus, trimmed and halved, 1 tbsp balsamic vinegar and ½ tbsp olive oil to the tray with the onions. Cook for another 15 mins until the pastry is pufed and golden and the onions are lightly caramelised. Top the pastry with the onions and asparagus and 75g thinly sliced Tesco Finest Kidderton Ash goat’s cheese. Return to the oven for 5-10 mins until the cheese is just melted.

Top with 3 torn slices of prosciutto crudo, 4 roughly torn fresh basil leaves and another ½ tbsp balsamic vinegar to serve. The tart is best served immediately but will keep in the fridge for 2 days.

CRAB & ASPARAGUS

LINGUINE

Serves 2

Takes 15 mins

Cost per serve £3.13

180g linguine

2 tbsp extra-virgin olive oil

180g pack asparagus, woody ends removed, shaved lengthways with a vegetable peeler

2 garlic cloves, fnely sliced

145g tin jumbo crabmeat, drained

1 lemon, zested, plus ½ juiced

1 tsp crushed chillies, plus extra

5g fnely chopped fresh flat-leaf parsley, plus extra leaves

1 Cook the pasta in a pan of boiling water for 1 min less than the pack instructions, then drain, reserving a small cupful of the cooking water.

2 Meanwhile, heat 1 tbsp oil in a frying pan and fry the asparagus for 2 mins or until just starting to become tender, adding the garlic and crabmeat halfway through. Stir in the cooked pasta, a splash of pasta water, then most of the lemon zest and the juice, the crushed chillies and all of the chopped parsley; toss to coat. Season generously and add another splash of the cooking water if it’s looking a little dry. Serve topped with the extra parsley leaves and crushed chillies and remaining lemon zest and juice, and oil; serve immediately.

CHANGING THE PERCEPTION OF CIDER

JERSEY ROYALS

CHICKEN NIÇOISE

SALAD

Serves 4

Takes 45 mins

Cost per serve £2.78

GET AHEAD Make all the elements ahead of time, then keep in the fridge for up to 2 days. Toss and dress just before serving.

450g pack Tesco Finest Jersey Royals, halved

1½ tbsp olive oil

½ tsp dried oregano

2 eggs

220g pack green beans, trimmed

320g pack boneless, skinless chicken breast fillets

½ lemon, juiced

75g pitted Kalamata olives, drained

220g cherry tomatoes, halved

60g pack lamb’s lettuce

60g pack wild rocket

For the dressing

3 tbsp extra-virgin olive oil

1½ tbsp white wine vinegar

1 tsp Dijon mustard

2 tsp clear honey

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes with 1 tbsp oil and the oregano on a baking tray. Roast for 30-35 mins, turning halfway, until golden, crisp and tender. Allow to cool for 5 mins.

2 Meanwhile, boil the eggs for 6½mins,addingthebeansforthefinal 3 mins; drain and run the eggs under cold water until cooled.

3 Put the chicken breasts between two pieces of baking paper and bash with a rolling pin until they are each an even thickness of about 1.5cm. Drizzle over the remaining ½ tbsp oil; season well. Heat a griddle pan until smoking hot and cook the chicken for 3-4 mins on each side or until charred and cooked through. Transfer to a plate, squeeze over the lemon juice; loosely cover with foil to keep warm.

4 Peel and halve the eggs and cut the chicken into 2.5cm strips. Put the potatoes, beans, olives, tomatoes and lettuce leaves on a platter. Whisk the dressing ingredients together with a generous pinch of salt and pepper, then pour over the salad and toss well to combine. Serve the salad topped with the chicken and eggs. Each serving contains of the reference intake. See page 9.

reatwithlambor chicken

AIR-FRYER SPICED POTATOES WITH TAMARIND CHUTNEY

Serves 4 as a side

Takes 35 mins Cost per serve £1.75

COOK’S TIP To cook in the oven, preheat to gas 6, 200°C, fan 180°C. Bake in a single layer for 30-35 mins until cooked, turning once.

In a bowl, mix 2 tbsp vegetable oil, ½ tbsp ground cumin, 1 tsp ground ginger, ¼ tsp ground turmeric, ½ tsp onion granules and ¼ tsp mild or hot chilli powder. Add

450g pack halved Tesco Finest Jersey Royals and toss to coat; allow to marinate for 5 mins. Preheat an air-fryer to 180°C. Add the potatoes to the air-fryer in a single layer and cook, turning every 10 mins, for 20-25 mins, until golden, crisp and tender. Meanwhile, in a heatproof bowl, whisk together 50g tamarind paste, 20g light brown soft sugar, ¼ tsp each ground cumin, mild chilli powder and ground ginger and 1 tbsp boiling water until the sugar has dissolved, then allow to cool. Mix 400g Greek-style yogurt and ½ a small crushed garlic clove, then

spread on a serving plate and drizzle with half of the tamarind chutney. Top with the potatoes, then drizzle over the remaining chutney. Scatter over 5g roughly chopped fresh coriander and a little extra chilli powder. Keep leftovers in an airtight container in the fridge for up to 2 days; serve at room temperature. Each serving contains

AD REMOVED

READY FOR THIS JELLY

The jelly shot is back! End your Bank Holiday feast on a high with these little wedges of joy

MAKE IT AT HOME

Halve 2 red grapefruits and scoop out the flesh into a sieve set over a heatproof measuring jug to catch about 140ml of the juice. Reserve the grapefruit flesh for another recipe. Transfer the juice to a saucepan and heat until simmering. Arrange the grapefruit skin halves in a tight-fitting baking tray. Add ½ a pack of raspberry jelly to the measuring jug, then pour over the hot grapefruit juice, stirring until the jelly dissolves. Stir in 140ml cold rosé wine, then pour the jelly mix into the grapefruit halves and cool to room temperature. Transfer to the fridge to set. Slice each grapefruit half into wedges and dust with crushed chillies and salt, if you like.

Susana Villasuso (@susy. villasuso) is a chef and author, born and raised in Mexico and now based in London.

IT’S TACO TIME

Load up a sharing table full of fresh flavours with this Mexican-inspired feast from chef Susana Villasuso

Easy prawn ceviche p37

Say Mexican food and many people conjure up images of cheese-loaded nachos or burritos dripping with soured cream. But that’s to do it a disservice: modern Mexican cooking is fresh, vibrant and full of zingy favours – and can be healthier than you think.

‘My cooking is inspired by favours of my childhood and Mexican heritage,’ says Susana, ‘but it blends tradition with modern techniques. It’s about honouring the old while creating fresh-tasting, authentic recipes that feel relevant today.’

Susana’s fresh, vibrant spread is perfect for summer socials. ‘Serve in the middle of the table to encourage people to share and taste a bit of everything,’ she says. Enjoy.

Packed with nutrition, * at a price you’ll love

Baby’s development is always fascinating but sometimes it’s not always easy to tell what the signs of development are, for example when they start watching the washing machine go round, that’s development. Or those fabulous times they unpack the bottom draw investigating each item they take out, yup that’s development too. Or our personal favourite, when they hide the car keys, you’ve got it, that’s development! A baby’s brain reaches 80% of its adult size in the first two years and their body weight can triple in the first year - that’s a lot of growth and development!

Little Steps® Follow-on Milk is a great source of nutritional support for little ones aged 6-12 months. Enriched with calcium to support the normal growth and development of bones, vitamin D to help support the normal function of baby’s immune system and iron to help support normal cognitive development, as seen when they start painting with their porridge.

Watch their irrepressible curiosity grow and enjoy the chaos!

Using Little Steps® Follow-on Milk for 6 months could save up to £92** vs the category average price.

£8.50

*High in iodine, vitamin D, E and C (based on a typical serving of 200ml).

IMPORTANT NOTICE: Breast milk is best for babies and breastfeeding should continue for as long as possible. Follow-on Milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. ZTT1472_03/2026 in iodine, vitamin D, E and C on a of 200ml)

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‘Tinga sauce is incredibly easy to prepare. Onion, chipotle and freshly made tomato purée are the ingredients that give the signature flavour. It’s usually served with chicken, but I’ve created a mushroom version for when you want more veggies.’

PULLED MUSHROOM TINGA TACOS

Serves 4 freeze the filling only

Takes 20 mins

Cost per serve £2.01

1½ tbsp rapeseed oil

1 onion, finely sliced

1 garlic clove, minced

1 tbsp chipotle chilli paste

3 vine tomatoes, grated

150g pack Tesco Finest oyster mushroom

cluster, shredded into strips

2 tsp Worcester sauce or tamari*

392g tin refried beans

8-pack mini white tortilla wraps

60g reduced-fat salad cheese

5g fresh coriander, chopped

2 limes, cut into wedges

‘While traditional ceviche uses citrus to “cook” raw seafood, this recipe uses ready-cooked prawns and keeps the rest of the ingredients super-fresh and simple. Using lots of lime juice is key to achieving an authentic flavour, so don’t skip that step!’

EASY PRAWN CEVICHE

1 carrot, scrubbed and grated

1 For the tinga sauce, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry gently for 5 mins until softened. Add the garlic and chipotle paste, stir well and cook for another 5-6 mins until fragrant. Add the grated tomato, season to taste, then simmer for 10 mins until the liquid reduces and the mixture thickens to a rich sauce.

2 Meanwhile, in a separate frying pan, heat the remaining oil over a high heat. Add the mushrooms and sauté, seasoning with the Worcester sauce or tamari, and salt and pepper to taste. Cook for 2-3 mins until they have taken on some colour. Add the sautéed mushrooms to the tinga sauce and stir to combine, then remove the pan from the heat.

3 Warm the refried beans in a pan, then set aside. Heat the tortillas for 1 min either side in a nonstick pan, then wrap in a tea towel to keep warm.

4 Top the warm tortillas with a spoonful of the beans, followed by the pulled mushrooms. Crumble the salad cheese on top, garnish with the coriander and serve with the lime wedges. Each serving contains

of the reference intake. See page 9.

Serves 4 Takes 10 mins Cost

2 x 150g packs Tesco Finest cooked jumbo king prawns, cut into 1cm pieces

½ red onion, finely diced 3 vine tomatoes, deseeded and finely diced ½ cucumber, finely diced

1 jalapeño chilli, finely chopped, deseeded if you like

1 tsp crushed chillies

3 limes, juiced

1 tbsp light mayonnaise

1 tbsp extra-virgin olive oil

10g fresh coriander, chopped

175g bag lightly salted tortilla chips

Add the prawns to a bowl with the onion, tomatoes, cucumber, carrot and jalapeño. Mix through the crushed chillies, lime juice and mayonnaise until everything is evenly coated. Season, then cover and chill for 5 mins to allow the flavours to develop. Serve on a platter, garnished with the oil and coriander. Serve with the tortilla chips for dipping.

Each serving contains

of the

EXCLUSIVE 3-NIGHT TRIP A CHANCE TO WIN AN PLUS SHOPPING

Buy any Diet Coke product. Text BREAK2, your full name and postcode to 60110.

Closes 11:59pm on 03.06.26. Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload.

‘Elotes is one of Mexico’s favourite street food snacks. It’s a combination of toasted corn kernels mixed with chilli, crème fraîche (or Mexican crema), cheese and a squeeze of lime.’

ELOTES DIP

Serves 6

Takes 15 mins

Cost per serve 67p

1 tbsp rapeseed oil

130g bunch large spring onions, chopped

1 jalapeño, trimmed and sliced

1½ tbsp smoked paprika

450g frozen sweetcorn

20g salted butter

1½ limes, juiced

75g reduced-fat salad cheese

4 tbsp crème fraîche

1 tbsp tamari

1 tsp crushed chillies

1 tsp extra-virgin olive oil

1 Heat the rapeseed oil in a frying pan over a medium heat. Add the spring onions and cook, stirring, for 1-2 mins until slightly softened. Add the jalapeño, smoked paprika and sweetcorn; cook, stirring, for 5-6 mins until the sweetcorn is lightly toasted. Season to taste and add the butter, stirring until melted. Set aside roughly a quarter of this mixture to use later.

2 Add the remaining sweetcorn mix to a blender with the lime juice, salad cheese, crème fraîche and tamari; blend to a creamy dip.

3 Transfer to a serving bowl, then top with the reserved sweetcorn, the crushed chillies and the olive oil.

Each serving contains of the reference intake. See page 9. Carbohydrate 11g Protein 6g Fibre 3g 1 of your 5-a-day; source of fibre 9%

‘A side dish of Mexican rice is rivalled in popularity only by beans. If you want to save time you can make this recipe using microwave rice pouches, but I really recommend making your own.’

MEXICAN-INSPIRED RICE SALAD WITH SPRING VEGETABLES

Serves 4

Takes 45 mins

Cost per serve £1.14

3 tbsp rapeseed oil

2 garlic cloves, finely sliced

180g easy cook long-grain rice, washed and drained

1 reduced-salt chicken stock cube, made up to 250ml

250g tomato passata

100g bunch spring onions, finely diced

1 red onion, finely sliced

1 jalapeño, finely sliced

125g pack asparagus tips, each cut into 3

3 tbsp orange juice

3 tbsp cider vinegar

10g fresh coriander, leaves picked

1 Heat 1 tbsp oil in a lidded saucepan over a medium heat. Add the garlic and cook gently for 2-3 mins, stirring, until it browns. Add the rice and cook, stirring constantly, for 3 mins. Add the stock and passata, stir and bring to a boil. Reduce the heat to low, cover and cook for 25-30 mins until the liquid is fully absorbed and the rice is tender.

2 Meanwhile, in a separate frying pan, heat 1 tbsp oil over a medium-high heat. Once hot, add the spring onions, red onion and jalapeño. Fry for 3 mins, then add the asparagus. Season to taste and cook for another

2 mins until the asparagus is slightly tender but still crunchy.

3 Remove the vegetables from the heat and place in a bowl to cool slightly. Add the orange juice, remaining oil and cider vinegar. Season to taste, then mix everything together. To serve, top the rice with the sautéed vegetables and coriander.

Each serving contains

of the reference intake. See page 9. Carbohydrate 42g Protein 6g Fibre 3g 1 of your 5-a-day; source of folate

* To make

‘While there are many variations, you can expect a Michelada to contain a spicy tomato and lime juice mixture and ice-cold beer. This recipe uses nonalcoholic beer, but you can swap it for lager, if you like.’

MICHELADA Makes 4 Takes 10 mins

Cost per serve £2.78

In a jug, combine the juice of 2 limes, 150ml tomato juice, 1 tsp (from 2 x 28g sachets) spicy seasoning (we used Gran Luchito spicy taco seasoning), 1 tsp flaky salt and 2 tsp Worcester sauce or

tamari*. Stir well and set aside. On a plate, combine the remaining spicy seasoning with 1 tbsp flaky salt, if you like. On a separate plate, add the juice from 4 limes. Take 4 tumbler glasses, dip the rims into the lime juice, then dip into the seasoning mix to coat the rims. Add ice to the glasses and divide the spicy tomato mixture equally among them. Top up with 4 x 330ml bottles cold non-alcoholic beer. Serve with any leftover beer and top up as you go along.

‘There is nothing more refreshing than a Mexican paleta or ice lolly. What makes them special is that they’re not blended completely smooth, so you’re able to bite into pieces of fruit. You could even try an adult version by adding a shot of tequila!’

MANGO & PINEAPPLE PALETAS

Makes 10 Takes 15 mins plus cooling and at least 5 hrs freezing Cost per paleta 57p

Heat 250ml water and 125g golden caster sugar in a pan over low-medium heat; stir for 1-2 mins until the sugar dissolves. Cool completely. Add 375g each frozen pineapple chunks and frozen mango chunks, the zest

and juice from 2 limes, along with a pinch of sea salt and the sugar-water mixture to a blender. Pulse just enough to mix into a rustic-looking mixture. Pour into lolly moulds; add the lid and the lolly sticks. Freeze for at least 5 hrs or overnight to set.

Each paleta contains

GIVE ME MORE! Scan this QR code to find more Mexican-style recipes, on Tesco Real Food.

AD REMOVED

Va-va vermouth!

Complex, versatile and refreshingly low key, there’s a reason vermouth is having a long-overdue moment

Previously confined to your grandparents’ drinks cabinets and the margins of cocktail menus, vermouth is enjoying a very modern comeback. Bartenders and at-home cocktail enthusiasts alike are rediscovering it as a classic hiding in plain sight, drawn to its complex favours, lighter alcohol profile and a versatility that stretches far beyond the Martini glass.

Vermouth is anything but new; producers have been making it for centuries, each putting their own stamp on the style. At its core vermouth is an aromatised wine made by fortifying a neutral white wine with a small amount of distilled spirit and infusing it with botanicals, from herbs and spices to roots and citrus peels. The defining ingredient is wormwood, a bitter herb that gives that signature character and even its name, from the German wermut. From there, sweetness and favour are adjusted, resulting in surprisingly diverse styles.

Broadly speaking, vermouth falls into three types. Dry vermouth is crisp and herbal with a bitterness that works beautifully in a classic Martini or served over ice with a lemon twist. Sweet vermouth – typically red – is weightier and richer with notes of spice, caramel and dried fruit, making it ideal for a Negroni, Manhattan or fruity Spritz. Sitting between the two is vermouth bianco: softly sweet, lightly foral and gently spiced. It works beautifully lengthened with tonic or soda.

However you pour it, vermouth proves endlessly adaptable. With less alcohol than spirits and plenty of aromatic depth, it’s ideal for many occasions.

GIBSON

Elegant, chic and a little dirty from the pickled onions. Makes 1

Takes 5 mins Cost per drink 98p

Pour 50ml London Dry gin, 2 tsp extra dry vermouth and ½ tsp of the pickling liquid from a jar of pickled pearl silverskin onions into a mixing glass or jug. Add a large handful of ice and stir for around 30 secs or until chilled and diluted to your taste. Fine-strain into a chilled Martini glass and garnish with 3 pickled pearl onions threaded onto a cocktail stick to serve.

Each drink contains

of the reference intake. See page 9. Carbohydrate 0g Protein 0g Fibre 0g

VERMOUTH SPRITZ

Fresh, light and full of zesty orange bitter-sweet notes. Makes 2

Takes 10 mins Cost per drink £1.18

Squeeze the juice from ½ an orange and cut the other half into wedges; set aside. Mix the orange juice and 100ml vermouth rosso and divide between 2 large wine glasses. Fill the glasses with ice cubes and 1-2 dashes of Angostura bitters Divide 100ml prosecco and 100ml sparkling water between the glasses and gently stir. Garnish with the orange wedges and 2 fresh bay leaves to serve.

Each drink contains

See page 9. Carbohydrate 9g

KNOW YOUR VERMOUTH

Tesco Extra Dry Vermouth

1ltr, £8.50*

Elegant and restrained with aromas of savoury herbs and hints of lychee. A fresh palate and gently spiced finish.

Tesco Vermouth Bianco 1ltr, £8.50*

A sweet, expressive style that opens with aromas of lemon and acacia. Herbal notes follow on the palate, finishing clean and elegant.

Tesco Vermouth Rosso

1ltr, £8.50*

Bold aromatics of dried fruit, spice and nutty richness. The palate balances bittersweet coffee notes with a smooth, lingering finish.

RAISE THE STEAKS

Seared, sizzling, tender and juicy, there’s nothing like the perfect steak. Learn how to conquer this restaurant classic at home

Do you like yours with chips? Sandwiched between two slices of bread with lashings of horseradish? Or smothered in peppercorn sauce? For many of us, a steak is a rare treat, enjoyed on a special meal out. But cooking a restaurant-quality steak at home is easy once you understand a few simple rules. Learn the basics, then try them with three classic sauces - or give our epic steak salad recipe, p50, a go. What are you waiting for?

STEAK EXPECTATIONS

Enjoy the steakhouse experience at home with these Tesco Finest cuts

The makings of a great steak come down to two things: the quality of the meat and how you cook it. However you like yours, the Tesco Finest Aberdeen Angus steaks, which are matured for a minimum of 30 days, and rich Wagyu steaks are good enough to give your favourite restaurant a run for its money.

The u ltimateindulgence

Tesco Finest

Aberdeen Angus Côte De Boeuf

Sharing Steak

Essentially a bone-in ribeye, this cut is taken from the forerib of the cow and has all the rich, marbled fat a ribeye is known for. It’s a slightly thicker cut than a traditional ribeye as it’s bone-in. The steak is matured for 30 days to allow the flavour to develop.

Tesco Finest

Aberdeen Angus Salt Dry Aged Ribeye Steak

Ribeye is one of the most popular cuts of steak, known for being tender and succulent thanks to the fat marbled through the meat. This cut is salt dry aged and matured for 35 days to concentrate the flavour of the meat, as well as to enhance the tenderness.

Tesco Finest

Aberdeen Angus T-Bone Steak

A T-bone steak is named after the ‘T’ shaped bone that runs down the middle of the cut. You get the best of both cuts here with a marbled sirloin on one side and more tender fillet on the other, making it perfect for sharing. A thick cut, this steak is matured for 30 days for a deeper flavour and maximum succulence.

Tesco Finest Wagyu Fillet Steak*

Fillet steak is an exceptionally tender cut of meat from the lean tenderloin. These steaks are from British cattle sired from pedigree Wagyu bulls –a breed famous for its luxuriously rich meat.

Two cutsinone

STEAK HOW-TO

Form a crust

To help you achieve a good crust or sear, take your steak out of the fridge an hour before cooking to allow it to come up to room temperature. With a thick cut, you want to draw out any moisture. Unwrap, pat dry and generously coat with salt. Leave uncovered in the fridge for up to 12 hours (or overnight) before cooking, then bring to room temperature an hour before cooking.

It’s all in the pan

There are different ways to cook steak, but our favourite is in a heavy-based frying pan. You need your pan to reach a high temperature, so stainless steel or cast iron are your friends; avoid nonstick, as heating to a high temperature can damage the coating. It’s tempting to move steak around lots while cooking but leaving it be is the best way to form a crust.

Rule of thumb

To check a steak’s done-ness, lightly pinch your finger and thumb together, then press against the base of your thumb with your other hand - use this method to compare how your steak feels. For rare, use your index finger to pinch your thumb; the steak should feel tender but not completely soft. To test for medium, pinch with your ring finger; it will be pretty firm with a slight softness. For well done, pinch with your little finger; the steak and the base of your thumb should both feel completely firm.

GIVE ME MORE! Scan the QR code for Jamie Robinson’s handy ‘How to cook your steak’ video.

PEPPERCORN SAUCE

Serves 4

Takes 25 mins Cost per serve 44p

Heat a frying pan over a medium-high heat. Add 1 tbsp black peppercorns and toast for 3-4 mins until fragrant. Add to a pestle and mortar and crush until coarse; set aside. Melt 15g salted butter in the same pan (or the pan you’ve cooked your steak in) over a low heat. Add ½ fnely diced shallot and cook for 4-5 mins until soft. Add 3 tbsp brandy and increase the heat to high. Bubble for 1-2 mins until the brandy has nearly disappeared. Add 200ml beef stock (made with ½ a stock cube) and bubble for 4-5 mins until reduced by about half. Add 3 tbsp whipping cream, the crushed peppercorns, 1 tsp Dijon mustard and 1 tsp Worcester sauce. Continue to simmer, stirring, for 4-5 mins until thickened to a pourable consistency; season to taste.

Each serving contains

See page 9.

BLUE CHEESE SAUCE

Serves 4 Takes 15 mins Cost per serve 70p

Melt 15g salted butter in a frying pan (or the pan you’ve cooked the steak in) over a low heat. Add ½ a fnely diced shallot and cook for 4-5 mins until soft. Increase the heat to high and add 100ml white wine, bubbling for 2-3 mins until it’s reduced. Reduce the heat to low-medium and add 100ml whipping cream, 1 tsp Worcester sauce and 110g roughly crumbled British Blue Stilton, reserving a little to serve. Cook, stirring for 5-6 mins, until the cheese has completely melted and the sauce has thickened to a pourable consistency. Remove from the heat and add 1 tbsp more cream. Pour over the steak, topping with the reserved Stilton. Each serving contains

STEAK & CHARRED SWEETCORN SALAD WITH CHIMICHURRI

Serves 2

Takes 1 hr plus resting Cost per serve £9.39

350g pack Tesco Finest Aberdeen Angus salt

dry aged ribeye steak

1 tsp flaky sea salt

1 sweet potato, cut into wedges

1 tbsp vegetable oil, plus ½ tsp

1 tsp smoked paprika

1 corn on the cob

1 garlic clove, skin on, lightly crushed

1 tsp salted butter

150g cherry tomatoes, halved

10g fresh coriander leaves, torn

For the chimichurri

15g each fresh flat-leaf parsley and coriander, finely chopped

1 red chilli, finely chopped

1 garlic clove, minced

½ shallot, finely chopped

½ tsp caster sugar

1 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

1 Dry the steak with kitchen paper and cover with the salt. Leave, uncovered, for an hour at room temperature, to dry out.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the sweet potato wedges with the ½ tsp oil, the smoked paprika and a pinch of salt. Arrange on a lined baking tray; roast for 35-40 mins until golden and tender.

3 Meanwhile, make the chimichurri. Add the herbs, chilli, garlic and shallot to a bowl. Mix in the sugar and the vinegar. Season with salt to taste. Continue mixing, adding the olive oil. Loosen with a little water, if required. Set aside.

4 Heat a heavy-based frying pan over a high heat. Add the corn and char, turning regularly, for 10-12 mins until blackened in places. Move to a board and cool for a couple of mins, then stand on its end and slice down the cob to remove the kernels.

5 With the frying pan over a high heat, add 1 tbsp oil and heat until smoking. Add the steak and cook for 5 mins, turning once (or until it reaches an internal temperature of 50-55°C for rare/medium-rare). For the last 2 mins, add the garlic clove and butter, tip the pan to one side and spoon the butter and garlic over the steak to baste. Move the steak to a board, discarding the garlic; rest for 10 mins, then slice.

6 To serve, lay the sweet potato wedges on a platter, topped with the steak. Scatter over the tomatoes, corn and coriander leaves, then drizzle over the chimichurri* .

Each serving contains

See page 9.

SPRINGTIME CHECKLIST

After a fresh start?

Here are five things to tick off your to-do list – including protecting your family with Tesco Life Insurance

1HAVE A DIY DAY

Now’s a great time for an easy DIY project. Pick up that job that’s been on the to-do list for ages, such as upcycling that old chest of drawers or spray-painting picture frames for a new colour scheme.

2FIND YOUR GREEN FINGERS

Give your outdoor space some love. De-weed your driveway or invest in some raised beds so you can grow your own veg. Shop for an outdoor furniture set in store to make the most of lighter evenings.

3PRIORITISE FAMILY TIME

What better way to make new memories than a family weekend or day trip? Explore new places and get outside before the summer crowds build at wildlife centres, farms, theme parks and beaches.

4DO A FINANCE CHECK-UP

Do you have forgotten subscriptions draining your bank account? Check your outgoings and cancel any old direct debits. Also, although you’ll be spending less on heating now, review your energy tariff for more savings.

5

PROTECT WHAT MATTERS

Taking out Tesco Life Insurance is perhaps the most important spring task of all because, while we can’t predict what’s next, we can take action to protect those who matter most to us. With Tesco Life Insurance, which has a 5-star Defaqto rating and 98.8% payout rate on life insurance claims* , you can get tailored and reliable life cover from as little as £5 a month, with a discount for Clubcard members**. You’ll also receive a £100 Tesco gift card*** and helpful coupons† to spend in store. Now that really is a spring win.

in store

PESTO. PASTA. PERFECTION.

Delicious Italian Sauces.

Proudly made in Italy, Filippo Berio Pesto and Pasta Sauces use only the finest ingredients. Expertly prepared for truly delicious, authentic flavours.

His signature. Our promise.

Cooking

101 pizza

Perfect your pizza-making skills and learn the secret to the perfect slice with our on-trend, deep-dish recipe

The guilty pleasure of a slice of pepperoni straight from the box, or the satisfying crunch of an artisan sourdough, washed down with a cold IPA… Whatever your preferred ritual, there’s no doubt pizza is a frmly established favourite food: in 2025 we ate, on average, a whopping 4kg per person* .

But have you mastered the skill of making your own? If not, we’re here to help. While there will always be a place for the classic Neapolitan-style, last year’s Sicilian sfncione trend saw a shift towards a more flufy, thick-crust pizza. And this year, it’s all about the deep-dish Detroit-style.

This rectangular pizza is defned by a thick and chewy base with a crispy cheese crust, often topped with pepperoni and served in rectangular slices. The distinctive crust is created by taking the topping to the edge of the pan, allowing the cheese to seep down the sides and caramelise. It’s the ultimate Friday-night feast and, with a recipe this good, who needs the pizzeria?

While crispy Neapolitan is still a thing, deep-dish Detroit-style pizza, with its focaccia-like texture and cheesy, caramelised crust, is having a moment

DEEP DISH PIZZA

Serves 8

Takes 1 hr 25 mins plus proving Cost per serve 76p

COOK’S TIP If you have a stand mixer, use the dough hook to bring the mix together on a low speed, then knead on a medium speed for about 10 mins until the dough is smooth but sticky.

300g strong white flour, plus extra for dusting

7g sachet fast-action dried yeast

1 tsp fine salt

2 tbsp olive oil, plus extra for greasing

120g pack pizza pepperoni

200g mild Cheddar, cut into 1cm cubes

200g pack mozzarella, drained and cut into 1cm cubes For the sauce

2 garlic cloves, crushed

1 tsp dried oregano pinch crushed chillies

500g Italian tomato passata

½ tbsp onion granules

½ tbsp caster sugar

1 Mix the flour, yeast and salt in a mixing bowl, adding the yeast and salt to opposite sides of the bowl. Add 200ml tepid water and bring the dough together with a spoon, then knead by hand on a lightly floured surface for around 15 mins until smooth and elastic but still sticky, adding as little flour as possible. Transfer to a clean, oiled bowl, cover, then set aside in a warm place to rise for 2 hrs or until doubled in size.

2 Add 1 tbsp oil to a 23 x 33cm high-sided roasting tin. Roll the dough in the oil to coat, then press down into the tin, spreading to the edges. Don’t worry if it doesn’t quite reach or springs back. Cover with oiled clingfilm and set aside in a warm place for 30 mins.

3 Meanwhile, make the sauce. Heat the remaining 1 tbsp oil in a saucepan over a medium heat and cook the garlic, oregano and crushed chillies for about 1 min until fragrant. Add the passata, onion granules and caster sugar, then bring to a simmer and cook for 30 mins until thickened and reduced by a third.

4 Stretch out the dough again to reach the edges of the tin. Move the oven shelf to its lowest position, then preheat the oven to its highest setting (we used gas 9, 240°C, fan 220°C). Layer just over half the pepperoni onto the dough to cover the base, then scatter over the cheese, making sure it goes to the very edges of the tin and builds up at the sides. Top with the remaining pepperoni.

5 Spoon the sauce over the top in three long rows, then bake for 12-15 mins, rotating the tin halfway, until the cheese is bubbly, the edges are caramelised and the top is browned in places. Leave to cool for 2 mins, then run a knife around the edges to remove from the tin (don’t leave it too long or the cheese will set on the tin). Carefully transfer to a board and cool for another 5 mins before slicing into rectangles to serve. Any leftovers will keep for 3-4 days in the fridge.

KNEAD TO KNOW

Pull and stretch

When stretching your dough, dust your hands with flour and gently press the dough ball into a disc with your fingertips. Hold in place with one hand, then carefully pull with the other hand. Stretch the dough from the centre out at a 45-degree angle, rotating after each pull to keep it even. Or use a rolling pin: dust your work surface and rolling pin with flour, then roll the dough into a disc, rotating every couple of rolls for a consistent thickness.

Top work

Some cheese and most veg will release water as they cook, so if you load on the toppings it could lead to a soggy pizza. Top sparingly, allowing space between each ingredient, and get as much moisture out of the mozzarella as possible by resting it on kitchen paper.

The heat is on

Some home ovens won’t reach the temperature we’ve used here. For the best results, preheat your oven thoroughly and try not to disturb your pizza while cooking.

GIVE ME MORE! Scan this QR code to findmorepizzarecipes, on Tesco Real Food.

PANTS

TRAY CHIC

What’s not to love about these stylish one-tray dinners, from a no-fuss feast from the east to a deconstructed sushi inspired by socials

One pan, zero fuss

Roast lightly spiced smoky aubergine on a bed of bulgur wheat laced with jammy onions, sweet currants and raisins. Serve with shredded roast chicken or crumbled feta for added protein, if you like.

SMOKY AUBERGINE & BULGUR WHEAT

Serves 4

Takes 50 mins

Cost per serve £2.01

2 aubergines, trimmed, each cut into 6 long wedges

1 tbsp extra-virgin olive oil

2 large garlic cloves, fnely crushed

2 tbsp each smoked paprika and ground cumin

250g bulgur wheat

10 cardamom pods

60g raisins

40g currants

2 red onions, thinly sliced

1 reduced-salt vegetable stock cube, made up to 500ml

220g cherry tomatoes on the vine

1 lemon, zested and juiced

20g toasted flaked almonds

20g fresh flat-leaf parsley, chopped

1 red chilli, thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the aubergines in the oil, garlic and 1 tbsp each smoked paprika and ground cumin until evenly coated.

2 In a roasting tray, toss the bulgur wheat, cardamom pods, remaining spices, the raisins, currants and onions together until evenly combined. Stir in the stock, top with the aubergines and tomatoes on the vine. Roast for 30-35 mins until the stock has been absorbed and the aubergine and bulgur wheat are tender.

3 Remove the cardamom pods, then stir in the lemon juice, fluff up the bulgur wheat with a fork and mix the aubergines and tomatoes into the dish until evenly combined. Serve topped with the almonds, parsley, lemon zest and red chilli. Leftovers will keep in an airtight container in the fridge for up to 3 days.

Each serving contains of the reference intake. See page 9.

This traybake is bursting with Mediterranean flavours. From charred peppers and chickpeas to a garlic and dill yogurt served alongside roasted basa fillets, it’s a simple meal that feeds four in less than an hour.

ONE-TRAY BAKED BASA & CHICKPEAS

Serves 4

Takes 40 mins

Cost per serve £2.10

2 red onions, thinly sliced 2 red peppers, deseeded and thinly sliced 220g cherry tomatoes

1 tbsp smoked paprika 400g tin chickpeas, drained and rinsed

1 tbsp extra-virgin olive oil

3 large garlic cloves, fnely crushed

1 lemon, half cut into

4 thin slices, half peeled then juiced

4 basa fllets

100g baby spinach

5 tbsp 0% fat Greek-style yogurt

15g fresh dill, fronds picked and half fnely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a roasting tray, toss the onions, peppers, tomatoes, smoked paprika, chickpeas, oil, 2 crushed garlic cloves and the lemon peel together until evenly combined. Roast for 20 mins, tossing halfway through, until lightly charred and tender. Top with the basa fillets, each garnished with a slice of lemon, and cook for a further 10-12 mins until the fish is opaque and flakes easily. Fold the spinach through the vegetables until wilted.

2 Mix the yogurt, remaining garlic clove, the finely chopped dill and the lemon juice together until well combined and serve alongside the traybake, garnished with the dill fronds. Remove the lemon peel before serving.

Each serving contains

of the reference intake. See page 9. Carbohydrate 20g Protein 31g Fibre 8g 2 of your 5-a-day; high in vitamin C; source of fibre; source of folate

As seen on socials

Cook sushi rice and soy-marinated salmon all in one tray and use to fill nori sheets for simple ‘sushi rolls’ that everyone can enjoy.

SUSHI BAKE

Serves 4

Takes 55 mins plus marinating

Cost per serve £4.22

2 tbsp reduced-salt soy sauce

1 tbsp clear honey

2 tsp sesame seeds

3cm piece fresh ginger, fnely grated

4 salmon fllets, skin removed

2 tbsp rice wine vinegar

pinch caster sugar

½ cucumber, thinly sliced

300g sushi rice

100g frozen soya beans

100g mangetout, trimmed and thinly sliced

2 spring onions, trimmed and thinly sliced

1 ripe avocado, thinly sliced

8 sushi nori sheets wasabi, sushi ginger and sriracha (optional)

1 In a bowl, mix the soy sauce, honey, 1 tsp sesame seeds and the ginger together until evenly combined. Set half aside in a separate bowl, then coat the salmon in the remaining sauce. Cover and marinate in the fridge for up to 24 hrs.

2 When ready to cook, mix the vinegar and sugar together until the sugar is dissolved, then toss through the cucumber to lightly pickle; set aside. Preheat the oven to gas 7, 220°C, fan 200°C.

3 Rinse the rice in a sieve under a cold tap until the water runs clear. Add to a roughly 30 x 20 x 6cm roasting tray and pour over 500ml freshly boiled water. Cover tightly with foil, then bake for 30 mins or until tender and fuffy.

4 Drain the cucumber, drizzling the pickling juices over the rice and fuffing it with a fork. Top the rice with the soya beans and salmon, then bake for 12-14 mins until cooked through.

5 Top with the mangetout, spring onions, avocado and remaining sesame seeds. Serve with the nori sheets and cucumber for assembling sushi rolls, alongside the reserved soy dressing for drizzling and wasabi, sushi ginger and sriracha, if you like. Each serving contains

Roast tandoorispiced chicken thighs on a bed of lentils and leeks and serve topped with sweet pomegranate and fragrant coriander for a fresh, vibrant meal perfect for a weeknight winner.

TANDOORI CHICKEN & CAULIFLOWER BAKE

Serves 4 Takes 50 mins

Cost per serve £2.93

GET AHEAD Cover and marinate the chicken, cauliflower and broccoli for up to 24 hours in the fridge.

1 tbsp cumin seeds

1 large leek, trimmed and thinly sliced

400g tin green lentils, drained and rinsed

100g 0% fat Tesco Finest Greek-style yogurt

2 tbsp mild tandoori curry powder

1 tbsp garlic & ginger paste

600g pack boneless, skinless chicken thighs, excess fat discarded, larger thighs halved

400g pack caulifower & broccoli forets

1 reduced-salt chicken stock cube, made up to 150ml

20g fresh coriander, chopped

80g pomegranate seeds

1 lime, cut into wedges

4 roti, warmed, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C and toast the cumin seeds on a baking tray for 2-3 mins until fragrant. Set aside.

2 Toss the leek and lentils together and scatter over the base of a roasting tray.

3 In a bowl, mix the yogurt, curry powder, garlic & ginger paste and cumin seeds together until well combined. Toss through the chicken, cauliflower and broccoli. Arrange in a single layer over the leek and lentils and roast for 30 mins until lightly golden. Pour over the stock and roast for a further 8-10 mins until the chicken is cooked through.

4 Scatter over the coriander and pomegranate seeds; serve with lime wedges and roti, if you like. Each serving contains

Nom-believable!

Five pocket-friendly, reader-approved vegetarian recipes for your family to enjoy midweek

Tried it, liked it

Micah lives in Hertfordshire with his wife and two young children. ‘We’re pescatarian. My wife and I try to cook things all the family will like, which can be a challenge. We’re often in a rush between the school run and work, so we make quick, batch-cook meals.’

‘We really enjoyed going out of our comfort zone with these new meal ideas’

GET INVOLVED

Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved.

NEW POTATO & BROAD BEAN FRITTATA

Serves 4

Takes 45 mins

600g baby potatoes, halved

250g frozen broad beans

6 eggs

3 spring onions, trimmed and thinly sliced

100g salad cheese, crumbled

2 tbsp vegetable oil

½ cucumber, chopped into small pieces

½ lemon, juiced

1 Preheat the oven to gas 4, 180°C, fan 160°C. Boil the potatoes in a lidded saucepan for 5 mins. Add the broad beans and cook for 5-6 mins until the potatoes and beans are tender. Drain and steam-dry for 5 mins.

2 Meanwhile, beat the eggs in a bowl. Add 2 spring onions and half the salad cheese; stir to combine.

3 Heat the oil in a large, nonstick, ovenproof frying pan over a medium-high heat, then add the potatoes and broad beans. Fry, turning occasionally, for 7-8 mins until turning golden. Reduce the heat to medium-low and pour over the egg mixture. Sprinkle over the remaining cheese and cook for about 1 min until the bottom of the egg is just set. Transfer to the oven and bake for 15 mins or until the egg is set.

4 Meanwhile, add the cucumber to a bowl with the remaining spring onion and the lemon juice. Season, then stir together and set aside.

5 Carefully run a knife around the edge of the frittata to loosen from the pan, then slide it onto a plate. Cool for 5 mins, then cut into 4 pieces and serve with the cucumber salad alongside. Each serving contains

PANEER WRAPS WITH MANGO

SALSA

Serves 4 freeze any leftover wraps for up to 2 months

Takes 35 mins

2 x 200g blocks paneer, each cut into 16 pieces

1 onion, cut into 8 wedges, then halved

1 red pepper, cut into roughly 3cm chunks

50g chipotle paste

1 tbsp vegetable oil

8 wholemeal wraps

1 ripe mango, peeled and fnely diced

2 spring onions, trimmed and thinly sliced

1 red chilli, deseeded and fnely diced

15g fresh coriander, fnely chopped

250g low-fat natural yogurt

1 garlic clove, fnely crushed

½ lime, cut into wedges

1 Preheat the oven to gas 6, 200°C, fan 180°C. If using wooden skewers, soak 8 in water for 30 mins before using. Line 2 baking trays with foil.

2 Add the paneer, onion, pepper, chipotle paste and oil to a bowl. Stir well, taking care not to break up the onion, until coated. Thread evenly onto the skewers (with 4 pieces of paneer per skewer). Space well apart on the lined trays; roast for 20-25 mins, turning halfway, until golden brown and starting to char at the edges. Put the wraps in the oven to warm through for 2 mins.

3 Meanwhile, stir together the mango, spring onions, chilli and half the coriander in a bowl; set aside. In another bowl, add the yogurt and garlic, season to taste, then set aside.

4 Divide the wraps between plates, then top with the paneer and veg, mango salsa, garlicky yogurt and remaining coriander, then wrap tightly to serve with the lime wedges alongside.

Each serving contains

‘Our favourite! The chipotle paste and mango salsa packed a lot of flavour’

BEAN BROTH WITH BOILED EGGS

Serves 4 freeze broth only

Takes 30 mins

1 tbsp vegetable oil

200g pack sliced leeks

2 garlic cloves, crushed

1 vegetable stock cube, made up to 750ml

400g tin cannellini beans, drained and rinsed

2 tbsp reduced-salt soy sauce

180g pack sliced curly kale

4 eggs

6 pitta breads, halved

1 lemon, juiced

1 Heat the oil in a saucepan over a medium heat. Add the leeks and cook, stirring regularly, for 5-6 mins until softened. Add the garlic and cook for a further 2 mins, then stir in the stock, beans, soy sauce and kale.

2 Cover and simmer for 10 mins until the kale is tender. Remove the lid and continue to simmer for a further 5-7 mins until the flavour has intensified and it has slightly reduced.

3 Meanwhile, add the eggs to a saucepan; cover with cold water. Bring to a gentle simmer, then turn the heat to low and cook for 6 mins. Prepare a large bowl of iced water.

4 Use a slotted spoon to transfer the eggs to the iced water and leave to cool for 5 mins.

PLANT-BASED MINCE & RICE

LETTUCE CUPS

Serves 4

Takes 20 mins

1½ tbsp vegetable oil

380g pack frozen Plant Chef no-beef meatballs

2 garlic cloves, crushed 1 red chilli, fnely diced

3 spring onions, fnely sliced

250g pack microwave basmati rice

2½ tbsp reduced-salt soy sauce

2 Little Gems, separated into leaves (about 20 leaves in total)

10g fresh coriander, chopped ½ lime, cut into wedges

‘Lime, chilli and coriander gave the mince a nice zingy, fresh flavour’

1 Heat the oil in a nonstick frying pan over a medium-high heat. Add the meatballs and fry for 5-6 mins until golden and mostly thawed. Use a wooden spoon to break up into small pieces, then continue to fry for a further 5-6 mins until golden and crispy.

2 Reduce the heat to medium, then add the garlic, most of the chilli and the spring onions and cook, stirring regularly for 2 mins, until softened and aromatic.

3 Meanwhile, microwave the rice to pack instructions. Add the soy sauce to the mince with 4 tbsp water and stir well. Cook for 2 mins until the liquid has mostly evaporated. Stir in the rice to combine.

4 Divide the lettuce leaves among plates, then spoon the mince mixture between them. Scatter over the coriander and reserved chilli and serve with lime wedges on the side.

Each serving contains of the reference intake. See page 9. Carbohydrate

‘A warminghearty,and delicious broth that was very easy to cook’

5 Carefully peel and halve the eggs, then toast the pittas. Stir the lemon juice through the broth, then divide between bowls, topping each with 2 egg halves. Serve with the warmed pittas alongside and a grind of fresh black pepper, if you like. Each

CHIPOTLE

VEGGIE BURGERS

Serves 4

Takes 50 mins

400g baby potatoes, cut into wedges

3 tbsp vegetable oil

1 onion, fnely diced

2 carrots, scrubbed, coarsely grated

2 garlic cloves, crushed

1 red chilli, fnely diced

45g chipotle paste

400g frozen broad beans

100g salad cheese, crumbled

2 tbsp plain flour

4 white batch rolls, split

For the tzatziki

½ cucumber, deseeded and fnely diced

5g fresh coriander, fnely chopped

125g low-fat natural yogurt

1 garlic clove, crushed

½ lemon, juiced

‘I never would have thought to use broad beans in a burger like this’

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray and toss in 1 tbsp oil; roast for 40 mins until tender and golden, stirring occasionally.

2 Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat, add the onion and fry for 5-6 mins until softened and turning golden. Add the carrots and cook for 2-3 mins until starting to soften. Add the garlic, chilli and chipotle paste and cook, stirring, for a further 2 mins until aromatic. Transfer to a plate and set aside to cool slightly.

3 Meanwhile, simmer the broad beans for 5-6 mins until tender, then drain, run under water to cool and roughly chop.

4 Add the broad beans to a mixing bowl and mash with a potato masher, keeping some larger pieces to add texture. Add the carrot mixture and the cheese and flour, and mix until well combined. Divide into 4 patties, each roughly 9cm wide and

3cm thick. Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat and add 2 of the patties.

5 Fry for 3-4 mins on each side until deep golden brown; avoid moving them while they are frying to let them form a crust. Transfer to a baking tray, then repeat with the remaining oil and patties. Bake for 10 mins until piping hot. Put the rolls on another tray; bake for the final 2 mins.

6 Meanwhile, stir together all the tzatziki ingredients and season to taste.

7 Divide the rolls between plates, add the burgers and spoon over some of the tzatziki, serving the rest alongside with the potato wedges. Each serving contains

SHOPPING LIST

2 lemons

1 lime

30g pack fresh coriander

1 large garlic bulb

60g pack red chillies

2 brown onions

1kg pack baby potatoes

100g bunched spring onions

1 cucumber

2 medium carrots

1 red pepper

1 mango

200g pack sliced leeks

180g pack curly kale

1 twin-pack Little Gems

200g block Creamfields Greek-style salad cheese

500g tub Creamfields low-fat natural yogurt

2 x 200g blocks paneer

10-pack British barn eggs

95g jar chipotle chilli paste

150ml bottle reduced-salt soy sauce

400g tin cannellini beans

6-pack white batch rolls

8-pack H.W. Nevills wholemeal tortilla wraps

6-pack wholemeal pitta breads

250g pouch microwave basmati rice

650g pack frozen baby broad beans

380g pack frozen Plant Chef no-beef meatballs

+FROM YOUR STORECUPBOARD

vegetable oil, vegetable stock cube, plain flour

GIVE ME MORE!

Scan this QR code to find more meal plans for £25, on Tesco Real Food.

Need anything from Tesco?

It’s not just groceries. It’s free nappies for premature babies*, and so much more

When it comes to shopping, we all know every little helps –which is why the mantra is at the heart of Tesco’s promise to customers. But today, that promise extends beyond ensuring everyday low prices for the brands you love.

There’s Whoosh, which can deliver groceries to your door from just 20 minutes** And to be helpful to customers with diverse dietary needs, the Tesco Free From label covers the biggest ownbrand free from range of any supermarket.

Tesco is also delivering over and above what’s in store. For instance, Clubcard holders can enjoy £2.50 cinema tickets, and discounts on holidays abroad through its Reward Partners. Tesco has also extended its commitments to the community, with initiatives like free fruit and veg in schools, free nappies for premature babies*, and fair pay for dairy farmers. Because in store and beyond, every little helps.

For every 2 nominated products purchased in 1 transaction, in participating UK Tesco stores, on Tesco.com or on the Tesco app during 15/04/26 – 08/06/26, 1 promoter will donate 1 hygiene product to In Kind Direct. This will be calculated at the end of the campaign. Products donated will include the nominated products or equivalent product up to a maximum donation volume of 1.6 million product donation units across all promoters. In Kind Direct, is a registered charity in England and Wales, no 1052679. For more information visit: tes.co/inkinddirect

Help us end Hygiene Poverty

“Receiving deodorant, shower gel and period products has relieved so much pressure for me and my children.”

Service user, Beacon, South Yorkshire

“I’ve been putting off buying toothpaste for so long because I’ve needed to prioritise food.”

Service user, Bardney Christian Community Trust, Lincoln

seacuterie Spotlight on

Step aside, salami. Move over, mortadella… There’s a new kind of charcuterie gracing our serving boards: oily fish. With the packaging looking as good as its contents taste, these little tins are not only on trend, they’re also good for you. Oily fish is high in omega-3 fatty acids, which

may help reduce your risk of heart disease*. Plus, look for MSC-badged tins for seafood certified by the Marine Stewardship Council** Arrange open tins on a chic serving board alongside seeded crackers, creamy dips, nuts and cornichons for the latest gourmet bite.

IS THIS YOUR

SNACKING SAVIOUR?

A hard-boiled egg is the UK’s favourite snack in the Tesco Meal Deal. Why? Well, it’s all in our obsession with protein...

Pots were sold in 2024* MILLION

Source: hra-global.com/news/category-expertise/protein-in-2025-from-lifestyle-shift-to-innovation-surge/

Cast your mind back. It wasn’t so long ago that crisps dominated the top of the charts as the nation’s favourite snack in our beloved lunchtime combo**. But in 2024, the Tesco Egg Protein Pot took the top spot as the most popular*** – a crown that it retained in 2025.

So why the change? People’s love of protein (one of three macronutrients required by the body to provide energy) is nothing new. In a survey, 75 per cent of UK consumers reported eating more protein in 2025 than they did the year before†. And, being high in protein, the humble boiled egg makes it more convenient than ever to hit our goals.

But what are the benefits of packing in protein, and what else can you eat if a plain egg isn’t quite your thing? We get the lowdown from nutritionist Eli Brecher – and share a few recipe ideas for anyone wanting to put a new spin on some protein favourites.

MEET THE EXPERT ELI BRECHER

(@elibrechernutrition; elibrecher.co.uk) is a registered nutritionist (ANutr), specialising in hormone and gut health.

QWHAT IS PROTEIN AND WHY DO WE NEED IT?

‘You may have heard of the term “macros” when people talk about their fitness goals. It comes from the word “macronutrient” – a key nutrient our body needs for energy. The three main ones are carbohydrates, fats and protein. When we eat protein, it’s broken down into amino acids to make the proteins we need for everyday functions, like growing cells and supporting hormone and immune function. These amino acids also repair and grow muscle and bone, which is what makes protein great for building muscle mass and supporting bone health –especially alongside resistance training.’

Q ARE PLANT-BASED SOURCES OF PROTEIN AS EFFECTIVE AS ANIMAL-BASED ONES?

‘Yes, they can be. While a plant-based option is usually a source of incomplete protein – meaning it doesn’t contain all nine essential amino acids –eating a varied diet with a good mix of plantbased proteins can still give you all the amino acids your body needs for muscle repair and overall health, provided you meet the daily recommended intake too. So, foods like tofu, tempeh, lentils, beans, nuts, seeds and even wholegrains all contribute meaningfully to daily protein needs. The key is overall protein intake and dietary variety rather than the source alone.’

Q COTTAGE CHEESE HAS BEEN REVIVED AS A TRENDING HIGH-PROTEIN

INGREDIENT. IS IT WORTH THE HYPE?

‘In my opinion, yes - cottage cheese does live up to a lot of the hype. It’s high in protein, rich in calcium and versatile – stir it in with your scrambled eggs or even turn it into a sweet chocolate mousse.’ Turn to p83 to find our recipe for using this retro ingredient to up your protein intake.

Q

WHAT ABOUT PROTEIN BARS – DO THEY MAKE A GOOD HIGH-PROTEIN SNACK?

‘Not all protein bars are created equal. Some contain added fat, sugar or other ingredients like sweeteners. Look for higher fibre and lower fat and sugar bars where possible. It’s also important to note that most people in the UK are generally eating enough protein through their main diet and don’t need to supplement with shakes or bars. But if you’re very active and do a lot of sport, these kinds of supplements can be helpful to quickly your intake boost and help muscle recovery.’

Q IS IT BEST TO EAT A PROTEIN SNACK BEFORE OR AFTER EXERCISING?

‘Both matter but they play different roles. A small snack containing carbs can work well when eaten before your workout, as carbohydrates provide readily available fuel for your muscles, which is key for energy, performance and endurance. After exercise, a high-protein snack could support muscle repair, recovery, growth and strengthening.’

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

The perfect high-protein breakfast, mid-morning snack or a pre-dinner starter, these bruschettas combine classic flavours with the ultimate protein ingredient flying off the shelves right now.

WHIPPED COTTAGE CHEESE BRUSCHETTA

Makes 8

Takes 15 mins

Cost per bruschetta 46p

USE IT UP The pumpkin-seed pesto will keep in the fridge for up to 3 days. Drizzle a little more olive oil over the top to preserve, then toss through cooked pasta.

Preheat the oven to gas 7, 220°C, fan 200°C. Place 200g halved cherry tomatoes on a baking tray and roast for 7 mins until just blistering; set aside. Tip 300g cottage cheese into a food processor and blitz until silky smooth. Transfer to a bowl and grate in the zest of ½ a lemon Add 25g fresh basil (from a 30g pack), 15g pumpkin seeds and 5g pecorino to the food processor with the juice of ½ a lemon and ½ tbsp extravirgin olive oil. Pulse until combined, loosen with 1½-2 tbsp water to a pourable consistency, then transfer to a sterilised* jar. Spread the whipped cottage cheese on to 8 rye crispbreads Divide 2 tsp of the pesto between them, using the back of your spoon to smear it into the cottage cheese. Add the roasted cherry tomatoes on top and garnish with 5g each pumpkin seeds and basil leaves.

Each bruschetta contains

of the reference intake. See page 9.

If you fancy elevating your egg-protein fave, try prepping this modern twist on devilled eggs for when you get home post-workout. They’re flled with Greek yogurt instead of mayonnaise for extra protein.

PICKLE DEVILLED EGGS

Makes 12

Takes 25 mins

Cost per egg half 20p

Cook 6 eggs in a pan of boiling water for 10 mins. Drain, then run under cold water until cool enough to handle. Put 2 fnely chopped mini cornichons in a bowl with 3 tbsp Tesco Finest 0% fat Greek yogurt and 10g fnely chopped fresh dill. Peel and halve the eggs. Put the yolks in the yogurt bowl and mix with a fork until creamy. Season with ¼ tsp smoked paprika. Spoon the yolk mixture back into the egg halves, top each half with a mini cornichon, sprinkle over ¼ tsp more paprika and 5g more fnely chopped dill. Serve with hot sauce, if you like. Cover and keep in the fridge for up to 3 days.

Each egg half contains

of protein per serving 7 GRAMS

From apple crumble to birthday cake, our favourite bakes have become flavours in their own right. You may have seen banana bread lattes storming your socials, and we love this take on the trend with these banana bread-flavoured protein balls.

BANANA BREAD ENERGY BALLS Serves 4 Takes 15 mins plus resting Cost per serving 33p

Put 100g porridge or rolled oats, 50g milled flaxseeds and ½ tsp ground cinnamon in a food processor and blitz to a coarse powder. Add 2 small, ripe bananas and 3 pitted soft dates, then pulse until combined. Divide the mixture into 12 and roll into even-sized balls. Sprinkle with 2 tbsp more flaxseeds, rolling so they are well coated, then dust with a pinch of cinnamon. Rest in the fridge for at least 20 mins before eating. Keep, covered, in the fridge for up to 3 days. Each serving (3 balls) contains

EASY IN-STORE PROTEIN WINS

BREAKFAST BOOST

High Protein

Chocolate Porridge Pot 70g, 95p (£1.36/100g)

SPREAD ON CRISPBREADS

Fat Free Cottage Cheese 300g, £1.65 (55p/100g)

ON-THE-GO TREAT

High Protein Vanilla Yogurt 200g, £1 (50p/100g)

GIVE ME MORE! Scan the code to find high-protein recipes, on Tesco Real Food.

ESSENTIAL NUTRIENTS** WITH

*Alpro Greek Style Plain contains 5 essential nutrients: Calcium, Protein, Vitamins B12, D2, B6.

**Calcium contributes to the maintenance of normal bones. A varied diet and a healthy lifestyle are recommended for good health.

stores.

Cocoa

with care

Didyou know?

In buying Tesco Finest block chocolate, you’re directly supporting smaller-holder cocoa farmers, as sales pay towards the delivery of the Transparence Cacao Programme (see right).

Tesco Finest chocolate is the treat you can feel good about adding to your basket

1.7 OVER MILLION

seedlings have been distributed across cocoagrowing regions thanks to the Transparence Cacao Programme since 2019** .

Who doesn’t love a sneaky bar of chocolate? If you’ve tried a Tesco Finest bar, you’ll know it’s the silky-rich, I’m-defnitely-notsharing-this kind of treat. But the hard work starts way back in the country of origin.

A lot of the cocoa used to make the Finest range of chocolate is sourced from Côte d’Ivoire – a West African country known for its incredible cocoa, grown by hardworking farmers. That’s why Tesco is working with its top chocolate supplier Baronie on the supplier’s Transparence Cacao Programme, which works directly with cocoa farmers to ensure traceability of where the cocoa comes from, as well as support the livelihoods of the farmers who cultivate it.

As part of this, in 2021, eight maison du planteur fermentation centres were turned into dynamic hubs ofering training and a variety of social and economic activities for local communities. This initiative aims to make local development

truly community driven*. You can read more about what this partnership involves and how it is helping farmers at tes.co/cacao.

Tesco is also teaming up with the brilliant people at Earthworm Foundation to support farmers in the Côte d’Ivoire to bring you delicious, high-quality chocolate for years to come. The partnership is an ongoing project in the cocoa supply chain working with two cooperatives in Côte d’Ivoire. It will see 500 farms begin to incorporate new farming methods such as agroforestry, which integrates trees, shrubs and sometimes livestock on the same land where crops are grown, to enhance soil health.

‘We are very proud of our partnership with Tesco and our field-level collaboration with the Earthworm Foundation,’ says Julie Clarke, managing director at Baronie UK. ‘It represents a meaningful step towards scaling impact where it matters most – within cocoagrowing communities.’

Pirilieve Hayfever Relief Film-Coated Tablets contain fexofenadine hydrochloride. Piriteze Hayfever & Allergy Tablets contain cetirizine hydrochloride. Pirinase Hayfever Once Daily Nasal Spray contains fluticasone propionate. Always read the label. PM-GB-PIRI-26-00051

Feeling the pressure?

Keep an eye on all the important results this summer with the Tesco Pharmacy blood pressure services

The countdown to the football extravaganza is on, but don’t let high blood pressure be the result you miss this summer. Up to fivemillionadultsinthe UK are estimated to have undiagnosed high blood pressure and don’t know they’re at risk*. So, while you do your next shop, why not drop in at Tesco Pharmacy to get yours checked?

Get a blood pressure check At Tesco Pharmacy, you can haveanofcialNHSblood pressure check. It’s free if you’re aged 40 and over and haven’t been previously diagnosed with high blood pressure, are an adult under the age of 40 who has a recognised family history of high blood pressure, or have been referred by your GP for a blood pressure check. Your initial 10-minute check will take place in a

private consultation room, where the pharmacist will take you through the results. Thanks to their additional trainingfromBritishHeart Foundation(BHF),Tesco pharmacists can advise on how to manage your blood pressure and when to see your GP. Depending on your result,youmaybeoffered a monitor to take home to carry out further checks. Ultimately, you can be sure you’re in safe hands. If you’re not eligible for afreeNHScheck,youcan still get your blood pressure tested at Tesco Pharmacy. Tofindoutmoreaboutwhat your blood pressure score means, visit bhf.org.uk/ bloodpressure.

Exclusive BHF partnership

Did you know Tesco and BritishHeartFoundation have had an exclusive health charity partnership since 2018? This has led to extra training for pharmacists. You canalsofindBHF-approved, heart-healthy recipes on Tesco Real Food by visiting tes.co/heart-healthy.

HERE FOR YOU

Tesco Pharmacy is open for longer hours than a lot of high-street pharmacies, so you can fitinyourbloodpressure check while you’re getting your shop done.

GIVE ME MORE! Scan this QR code to find your nearest Tesco Pharmacy and see the services it can offer.

TICKET AND HOTEL TO SEE

We’re offering you the chance to win a family ticket for 4 to see the 25th anniversary production of The Gruffalo this summer at the Lyric Theatre in the West End, plus a one night hotel stay. A FAMILY

17 JUL – 6 SEP

LYRIC THEATRE

Shaftesbury Avenue, West End

The Gruffalo is also touring to all parts of the country in 2026 - check out dates on tallstories.org.uk

Fun ways to get your

FRUIT FIX

Struggling to notch up your 5-a-day? Try these surprising recipes

Filling our baskets with the same fruit each week can become a habit. If you’re bored of bananas or need a new way to Jazz up apples (see what we did there?), then you’re in for a treat...

Watermelon skewers with chilli & limes p92

WATERMELON SKEWERS

WITH CHILLI & LIME

Makes 5 skewers

Takes 10 mins Cost per skewer 59p

Using a pestle and mortar, grind together ¼ tsp sea salt fakes, ½ tsp caster sugar, ½ tsp mild chilli powder and the zest of 1 lime to a fne powder. Divide a 300g pack watermelon chunks between 5 long skewers. Sprinkle the chilli-salt mix over the watermelon pieces, then grate over extra lime zest to serve. Will keep in the fridge for up to 2 days.

Each skewer contains

of the reference intake. See page 9.

APPLE ‘DOUGHNUTS’ WITH MAPLE-TAHINI DIP

Makes 14 doughnuts

Takes 15 mins Cost per doughnut with dip 15p

Mix 150g 0% fat Greek yogurt, 1 tbsp maple syrup and ½ tbsp tahini until combined. Sprinkle over ¼ tsp ground cinnamon; chill. Trim the top and bottom off 2 Pink Lady apples and slice into 5mm rounds through the core. Remove the core using an apple corer or a knife. Mix 1 tsp each ground cinnamon and caster sugar in a bowl, then toss in the apple slices. Serve with the dip. Each doughnut with dip contains

of the reference intake. See page 9. Carbohydrate 4g Protein 1g Fibre 0g Source of fibre; source of protein

3 MORE TO TRY

1. MAKE BANANA ‘NICE’ CREAM Freeze peeled, chopped banana and hulled, halved strawberries on a tray overnight. Blitz in a food processor with Greek yogurt, milk and honey until thick and creamy. Find the full recipe at tes.co/banana-nice-cream.

2. TURN PEARS INTO ‘CRISPS’ Arrange thinly sliced rounds of frm pear on a lined baking tray and sprinkle over a little mixed spice. Bake in a low oven for 40 mins, then set aside to crisp up. Find the recipe at tes.co/pear-crisps.

3. BARBECUE PINEAPPLE FOR PUD Cut a peeled pineapple into even rounds and remove the woody core. Barbecue or griddle for 4 mins until charred, then sprinkle over a pinch of ground cinnamon. The full recipe is at tes.co/bbq-pineapple.

DARK CHOCOLATE-DRIZZLED KIWIS

Makes 12 slices Takes 20 mins plus chilling Cost per slice 9p

Melt 25g chopped 75% dark chocolate in a heatproof bowl set over a pan of gently simmering water or in the microwave. Set aside to cool slightly. Peel 2 kiwis (or leave the skin on if you prefer), then cut each kiwi into 6 rounds. Pat dry with kitchen paper. Line a tray with baking paper and arrange the kiwi slices on top. Drizzle over the melted chocolate. Sprinkle over 5g fnely chopped goji berries, then chill in the fridge for at least 15 mins or until set. Keep in an airtight container in the fridge for up to 2 days. Each slice contains

USE IT UP

Speedy ideas for using up leftover ingredients from recipes in this issue c m o

CORN ON THE COB, p50

Turn leftover corn cob(s) into an easy barbecue side. Mash 2 tbsp chipotle paste into 80g softened butter, brush onto the cobs and grill to pack instructions, or wrap in foil and barbecue for 30-40 minutes until tender. Great with steak.

TAMARIND PASTE, p31

Commonly used in Indian, Thai and Mexican cuisine, this versatile paste with its unique sweet and sour taste adds depth to curries, sauces and chutneys. Its acidity makes it good for tenderising protein, so try mixing with garlic, soy sauce, honey and crushed

TOO GOOD to waste

Save money, reduce waste and give leftovers a new lease of life

chillies for an easy marinade to brush on chicken, tofu and prawns.

TAHINI, p92

Spread onto a slice of crunchy sourdough toast, tahini works surprisingly well as a satisfying snack or easy breakfast. Top with a little honey, sliced banana or even a drizzle of extra-virgin olive oil and flaky sea salt.

MINI CORNICHONS, p83

Dice and use to garnish an egg mayo roll or a classic Danish open sandwich (see overleaf for more). Or, to make your own burger sauce, finely chop and mix with white vinegar, ketchup, mayonnaise and some Americanstyle mustard.

FRESH BAY LEAVES, p45

Bay leaves are too tough to eat but are great for infusing dishes with a delicate aromatic

flavour. For a summery twist, thread bay leaves onto skewers, alternating with marinated pieces of cod or salmon. Barbecue for around 8-10 minutes, turning regularly until cooked through, and serve with a squeeze of lemon.

ROASTED CHOPPED HAZELNUTS, p98

Sprinkle on top of a banana bread loaf before baking, fold into cookie dough for a nutty crunch to your biscuits, or scatter over yogurt and honey or porridge to boost your breakfast. You could also swap them for pine nuts to make your own hazelnut pesto.

BLUE STILTON, p50

Granny Smith), celery, grapes and toasted walnuts form the base of this salad. Toss with leafy greens, then crumble over leftover Stilton for a creamy tang.

Enhance a Waldorf-style salad with blue cheese – perfect for a summer sharer. Apples, (such as

FRIDGE-RAID FEASTS

Open sandwiches are fab for turning leftovers into a light lunch or filling snack

1Grab a sturdy base onto which you can pile your toppings. Sliced sourdough, rye bread, ciabatta or baguette work well, and toasting can help if it’s not so fresh. Rye crackers and flatbreads also make a tasty base.

2

To stop your toppings sliding off, slather on a good spread like houmous, cream cheese, mashed avocado, ricotta, whipped feta or plain yogurt mixed with pesto or tahini. Top with smoked salmon, slices of cured or thinly cut meats or cheese for a protein hit.

3

To finish, go for sliced tomato, cucumber, peppers, cooked beetroot or even pear. Tangy blackberries work brilliantly with beets (try our recipe at tes.co/berrybeetssandwich). Then garnish with herbs or diced cornichons, and drizzle with honey or sriracha.

How to… PICK THE PERFECT EGGS

1. GOOD EGG

Size doesn’t matter, except in bakes. Most recipes call for medium eggs, so these are good all-rounders for spontaneous bakers to have. Shell colour varies by breed of the chicken; try Tesco Finest free range bluebell Araucana eggs for something different.

2. SHELL SHOCK

Eggs are fragile, so it’s natural for some to get damaged in transit – check them before you put them in your trolley. When bagging your shop, set them aside until last so they don’t get squashed.

3. ALL IN ONE BASKET

Keep eggs in their carton as the porous shells can absorb food odours. To maintain freshness, store at a constant temperature below 20°C. Put them on a main shelf in your fridge, but take them out around half an hour before you plan to cook them.

GIVE ME MORE!

Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.

Treat

week e

Upgrade your scoop with this melty sauce, which sets hard as soon as it hits ice cream

DIY HOT CHOCOLATE SAUCE

Serves 4 Takes 10 mins Cost per serve 56p

Melt together 75g chopped dark chocolate, 50g chopped milk chocolate and 1 tsp coconut oil in a heatproof bowl set over a pan of gently simmering water (make sure the bowl does not touch the water), or in bursts in the microwave. Decant into a jug and leave to cool for 5 mins. Pour

the sauce over scoops of your favourite ice cream; the sauce should set hard almost instantly. Sprinkle over 3 tbsp roasted chopped hazelnuts and a 10g sprinkling of grated dark chocolate to serve.

Each

*GB, 18+ only. Exclusions apply. To enter, buy any 2 bottles of Buxton Water (1L or 750ml), or a 6 x 1.5ltr or 8 x 500ml pack of Buxton Water, scan QR on POS/visit website, register details & upload unique receipt showing purchase(s) in Tesco, for a chance to win via prize draw. A mobile with camera required. One “London Big Half” race place prize, plus 3 smartwatches & 43 Branded Bottle Shoulder Bags. Open 22.04.26 – 31.05.26. Winners only will be contacted by email after the draw to verify & validate win. Max 1 entry/person/day/retailer. Max 1 win/person/prize type/retailer. For Full T&Cs see https://www.sipstepandgo.com/terms Promoter: Nestlé Waters UK Ltd[NB2] , Nestlé House, Haxby Road, York YO31 8TA.

*Water contributes to the maintenance of normal physical/ cognitive functions with 2L/ day from all sources as part of a healthy diet and lifestyle. ® Reg. Trademark used in agreement with the Trademark Owner