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Sweet potato pancakes with PIBs & applecranberry jam p42

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EARLY GET-AHEAD FESTIVE TREATS

THE JOY OF COMFORT FOOD

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November: it’s a funny old time of year. For some, it heralds the start of hibernation mode. Big plates, zero plans, maximum comfort. For others, Christmas is calling... If you prefer to wait till the tree’s up before going all out on the festive food and drink, we’ve got you. It’s giving cosy season, p36, is your permission slip to stay home and go hard on carbs. And in our What’s for dinner? section, p47, you’ll find all the weeknight dinner inspo you need. (We defy you to resist the bossin’ Pigs in blankets carbonara, p60.) But if you’ve already got Mariah Carey on repeat, Soft launch your Christmas, p29, will help you get your festive vibe on. And on p20 we’ve got a get-ahead take on those viral frozen sweet treats to dig into whenever friends drop by.

Mighty mac & cheese

We hope you enjoy this seasonal mash-up. For more festive ideas, head to tesco.com/recipes – and don’t forget to follow Tesco Kitchen on all socials. @tescokitchen

YOUR NOVEMBER OFFERS This issue’s brands include:

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50% MORE NUTRI-FIBRES THAN OTHER BRANDS1

No.1 brand trusted by healthcare professionals2

Over 50 years expertise in breastmilk research & baby immunity3

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. 1Nutri-fibres GOS/FOS, 50% more vs UK & Irish Follow-on milk powders as of July 2026. 2 Verify at Aptaclub.co.uk/verify. 3With Vitamin D to support the normal function of the immune system.

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CONTENTS

EVERYDAY EATS 36 Dishes to get cosy with 47 What’s for dinner? 74 The £5 dinner challenge: Bruce’s French onion orzotto 77 Field to fork 92 Cupboard club: Houmous

24 recipes inside (see p97) + 100s more online

FOODIE MOMENTS 20 Make-ahead festive treats 27 Seema’s off-duty eats 84 Back to the future 90 Reader recipe: Spam fried rice 98 My kitchen table: Joe Sugg KNOW-HOW 29 Soft launch your Christmas 65 Discover your mealplanning personality 69 Lauren Leyva on batch-cooking 70 Kitchen 101: Scissor-cut noodles SHOPPING 4 Your November coupons 11 Hero of the aisle 12 Picky bits: Food trends and must-buys 63 Low- and no-alcohol wines 94 Tesco Winter Food Collection

Cedar Communications Limited, Bankside 2, 90-100 Southwark St, London SE1 0SW Email: tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2026 Cedar Communications Limited. Printed by Mohn Media Mohndruck GmbH

COVER RECIPE Sarah Cook PHOTOGRAPHY Maja Smend FOOD STYLING Lucy O’Reilly PROP STYLING Jenny Iggleden

For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help. Follow Tesco

Visit tes.co/audiomagazine for an audio version of selected features

In this issue Group content director Rachael Ashley Forget presentbuying: choosing her Christmas 2026 cocktail is at the top of Rachael’s festive to-do list, p31. Tesco Kitchen host Seema Pankhania In her new, regular column, our fave chef reveals what’s going down in her kitchen, p27.

Reader and keen cook Bruce Big thanks to Bruce for sharing his money-saving meal on p74. Who knew simple onions and pasta could be so tasty? Tesco community champion Paolina Saulino Find out how this legend from our Handforth Extra store is helping people in need at Christmas, p94. Lauren Leyva If ever there were a time to up your batching game, it’s now. Let Lauren show you how, on p69, where she shares some of her tips.

Tesco Kitchen chef Kat Scott Payne Taking comfort food to new heights, Kat has put an inspired spin on trad mac and cheese, p36.

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hero Serving suggestion PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR

PICKY BITS

THIS MONTH: AMARETTO MINCE PIES Nothing gives the Christmas vibes as swiftly as a mince pie – and with boozy bakes continuing to have their moment, we’ve smashed that trend into our fave festive treat. Step forward, amaretto-infused mincemeat with juicy sultanas and raisins, in flaky all-butter pastry, finished with a dusting of soft sugar. What could top that? A dollop of cream, perhaps…

Tesco Finest 6 Amaretto Mince Pies, £3 (50p each)

18+

PICKY BITS

ADDS TO

BASKET Our e d it of the b est buys this month. Inspire d by so cial, curate d by the Tesco mag team

Christmas is the time to indulge, but we’re not even waiting for December because we’ve just tried Tesco F inest Mandarin, Clementine, Honey & Malt Whisky Extra Thick Double Cream 250g, £3 (£1.20/100g) . Set to be one of this season’s mustbuys, it’s brandy butter’s new, even bougier, cousin. We’re all in.

18+

Some like it hot Spice up midweek meals with a marinade, like this Mexicaninspired jar. Dollop it over chicken wings, pop them in the fridge for half an hour or so, then cook as usual. Stunning. Tesco F inest Chipotle Marinade 180g, £2.50 (£1.39/100g)

PICKY BITS

Non-dairy chocoholics: we’ve got you, with the best-ever stocking filler. Tesco Finest Free From Seville Orange Segments 90g, £3.25 (£3.61/100g)

School dinner cake 2.0

You’ve pulled! The ultimate festive treat you didn’t know you were craving: a moreish mash-up between pigs in blankets and a sausage roll. Think sausages and bacon, wrapped in flaky pastry and shaped as a giant cracker. Paper hat and cheesy joke not included. Pigs in Blankets Cracker 380g, £5

In a big year for nostalgia (see p84), our Birthday Cake Tear & Share Bun, £3.50, more than delivered. One of you said, ‘We loved it! By “we” I mean “me” because although I did tear, I did not share.’ Love that. Sink your teeth into this delicious sweet bun with its raspberryflavour filling and vanilla-cheese icing and you’ll totally get what the fuss is about.

(£1.32/100g)

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WE’RE OFFERING YOU A CHANCE TO WIN 4 TICKETS TO SEE DISNEY’S HIGH SCHOOL MUSICAL AT THE TROUBADOUR WEMBLEY PARK THEATRE, PLUS A ONE NIGHT HOTEL STAY. TERMS & CONDITIONS APPLY. PROMOTION LIVE FROM 20TH OCTOBER TO 10TH DECEMBER 2026. PRIZE DRAW NOT AFFILIATED WITH TESCO

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PICKY BITS

Try the trend without the faff. These Tesco Finest Hasselback Potatoes 450g, £1 (22p/100g) , come with a one-clove garlic bulb to infuse even more flavour during roasting.

Fully loaded Perfect party pieces with epic toppings. Tesco F inest Pumpkin Houmous 250g, £3.50 (£1.40/100g) ; Tesco F inest Vintage Mature Cheddar, Bacon & Cranberry Dip 250g, £3.50 (£1.40/100g)

House goals Pick a winter’s afternoon for a bake-and-create session and make your own gingerbread house from scratch. Festive Gingerbread Dough, see in store for price.

It’s here: your elite-tier Christmas sarnie THE MAIN EVENT

The iconic flavours of a turkey dinner, gravy included, stuffed between slices of sage and onion bread. Fully Loaded Christmas Day Sandwich, £4.50. Or try a Tesco Finest Turkey Pastrami Panettone Roll, £4.95 (left). SWALTY SNACK ON THE SIDE

Add some crunch alongside your sanger. But make it sweet with a creamy Greekstyle salted caramel yogurt dip. Why not? It’s Christmas after all! Pretzels with Salted Caramel Cream Cheese 60g, £1.50 (£2.50/100g) LET’S DRINK TO THIS

Apple, pear and freshly squeezed lemon get festived up with gently spiced vanilla and nutmeg. So refreshing. Tesco Finest Spiced Apple & Pear Lemonade 750ml, £2.50 (33p/100ml)

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PICKY BITS

Food for love If you’ve been meaning to cook the viral dish that’s good enough to land you that proposal, here’s your sign. Marry Me Chicken Breasts 360g, £5.65 (£1.57/100g) , are ready-seasoned to create a put-a-ringon-it dinner. Need help? Find a fiancéeworthy recipe at tes. co/marrymechicken.

Currently obsessed with… ...these Japanese sodas. (We’re crushing hard.) Made by flashfreezing real fruit at -196°C, they taste as cool as they look. Suntory -196 Vodka, Soda & Shochu 330ml, £2.30 (70p/100ml)

The trend for pitta chips takes a step up with these Tesco F inest Olive Tapenade Flavour Pitta Chips 150g, £1.75 (£1.17/100g) . The perfect dipping vessel; have a few bags on standby for party season. 18+

PICKY BITS PICKY BITS

Flavour of the month The reviews are in and they’re unanimous: you can’t get enough of these moreish giant corn puffs. All the flavour of a classic margherita pizza - we’re talking tomato, mature Cheddar, garlic and aromatic herbs - but without having to wait for the oven to heat up. Bag yourself a pizza of the action. Margherita Pizza Puffs 125g, £1.55

The bombe

If you’ve seen US baddies crunch on frozen grapes with a sour fruit candy coating, and craved them ever since, good news: they’re now in Tesco. Fruit Riot! Sour Grapes 200g , £5.95 (£2.98/100g) 18

Here’s a Secret Santa gift the big man in red himself would approve of: Hot Chocolate Bombes with Mini Marshmallows 150g, £5.50 (£3.67/100g) . Pop in a mug and pour over hot milk for a next-level cup of cocoa – without the posh price tag.

Prices subject to change PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR

(£1.24/100g)

Reg. Trademark of Société des Produits Nestlé S.A.

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FROST Treat the fre ezer as your n ew fe stive prep station . Stash these swe et treats in there, rea dy to pull out whenever guests p op by – or that 9pm swe et craving hits

GET-AHEAD CHRISTMAS

Peppermint squares Makes 24 Takes 55 mins plus at least 4 hrs chilling Cost per square 50p

Freeze the whole slab or individual pieces by wrapping in foil then in clingflm (or place foilwrapped pieces in an airtight container) for up to two months. Defrost overnight in the fridge or for a few hours at room temperature. 175g butter, softened, plus extra for greasing 75g caster sugar 45g cocoa powder 3 eggs, beaten

1 tsp vanilla extract 300g digestive biscuits, crushed 100g desiccated coconut 75g walnuts or pistachio nuts, coarsely chopped For the peppermint flling 200g butter, softened 500g icing sugar ¼ tsp peppermint extract, plus extra to taste (optional) 1 tsp green food colouring For the topping 300g dark chocolate, fnely chopped 40g butter, cut into small cubes and softened

1 Grease and line a 32 x 22cm baking tin with baking paper. Melt the butter in a saucepan over a medium heat. Remove from the heat and whisk in the sugar and cocoa powder, then gradually beat in the eggs. Return to the heat and cook, whisking constantly, for 1-2 mins until the mixture thickens. Remove from the heat, then stir in the vanilla extract, the crushed biscuits, coconut and chopped nuts and mix well to combine. 2 Tip the mixture into the tin, pressing down with the back of a metal spoon to create an even layer. Chill in the fridge for 2 hrs. 3 For the peppermint flling, put the butter in a food processor with the icing sugar, peppermint extract, 1 tbsp water and the green food colouring. Blitz until smooth and pastel green. Spread over the biscuit and nut base in the tin, creating an even layer and chill for 1 hr. 4 For the topping, microwave the chocolate on high in 30 sec bursts, stirring between each, until melted (or melt in a bowl over a pan of simmering water). Stir through the butter until melted. Pour evenly over the peppermint flling to cover completely. Tap the tin frmly on the work surface to level, then chill for 1-2 hrs in the fridge until set. 5 When ready to serve, dip a sharp knife in just-boiled water, wipe, then cut into 24 squares. Each square contains Energy

1751kJ 420kcal 21%

Fat

Saturates

Sugars

Salt

27g 16g 32g 0.1g 38% 78% 35% 2%

of the reference intake. See page 97. Carbohydrate 39g Protein 4g Fibre 3g

FOODIE IQ Canadians might recognise this as a minty version of Nanaimo bars, a legendary sweet treat with mysterious origins from Vancouver Island. It’s so iconic it even had its own souvenir postage stamp released by Canada Post in April 2019.

BITES

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To freeze, wrap individually or in pairs in foil, then clingfilm. Freeze for up to 2 months. Decorate as per step 6 when ready to serve

Makes 8 Takes 1 hr 25 mins plus at least 10 hrs freezing Cost per dome £2.17 100g black cherry jam (we used Bonne Maman) 1½ tsp maple syrup or amaretto liqueur

2 tbsp icing sugar 2 x 480ml tubs Tesco Finest Madagascan vanilla ice cream 80g shelled pistachios, chopped 25 maraschino cherries (we used Opies), 4 halved, 21 chopped 8 Shorties biscuits 300g dark chocolate, chopped (we used Ms Molly’s) 2 tbsp vegetable oil edible gold glitter spray

Each dome contains Energy

2004kJ 481kcal 24%

Fat

Saturates

Sugars

Salt

29g 14g 38g 0.1g 41% 71% 42% 2%

of the reference intake. See page 97. Carbohydrate 46g Protein 7g Fibre 5g

FOR M AN

AD RECIP HE

E GET-A OR

Maraschino cherry chocolate domes

1 Put the cherry jam in a bowl; blitz with a hand blender until really smooth. Strain through a fine sieve, using a spatula to help push it through. Stir through the maple syrup or amaretto, and the icing sugar. 2 Remove the ice cream from the freezer for 15-20 mins to allow it to soften. Then working quickly, put it into a bowl and mash with a potato masher. Add the pistachios and chopped maraschino cherries and mix well. Put a third of the ice cream into a 1.5ltrs container, spoon over a third of the cherry jam mix and swirl through with a skewer. Repeat, until the ice cream and jam are used up. Place in the freezer for 3 hrs to firm up. 3 Line a baking sheet with baking paper and place in the freezer. Working one at a time, scoop a 6cm ball of ice cream, place on top of 1 biscuit and press down slightly, being careful not to squash the rounded top. (You will have some leftover ice cream to enjoy another time.) Place on the baking sheet in the freezer. Repeat with remaining biscuits, placing each in the freezer as you go. Freeze for at least 3 hrs to firm up. 4 Line a second baking sheet with baking paper and place in the freezer. Heat the chocolate in a bowl set over a pan of simmering water, stirring occasionally until melted. Remove from the heat but keep the bowl above the hot water. Stir in the oil. 5 Sit 2 ice cream topped biscuits on a wire rack over a tray and spoon over the melted chocolate to coat the top and sides. Immediately transfer to the second sheet in the freezer. Re-warm the chocolate if necessary, then coat another pair. Repeat with the remaining ice-cream topped biscuits. Freeze for at least 4 hrs. 6 To serve, dip a metal teaspoon in just-boiled water, wipe dry, then press the rounded underside onto the top of each dome to melt the chocolate a little. Place a cherry half on top in the indent. Decorate with the gold glitter spray.

18+

GET-AHEAD CHRISTMAS

Speculoos snowballs Makes 16 Takes 25 mins plus freezing Cost per snowball 24p

1 Line a wide baking tray with baking paper and set aside. Put the biscuits in a mixing bowl and use the end of a rolling pin to roughly crush them, leaving some larger chunks to add texture. 2 In another bowl, combine the soft cheese with the Biscoff spread until well mixed. Stir through the crushed biscuits until well combined. 3 Tip the desiccated coconut onto a plate. Use a tablespoon measurer to scoop out a spoonful of the mixture. Add this to the coconut, carefully toss to coat, then roll them into balls between your hands, ensuring they are well coated in the coconut. Transfer to the lined tray and continue until all the Biscoff mixture and coconut are used up. 4 Freeze in an airtight container until needed. Eat straight from the freezer for a firmer ‘chew’ or defrost overnight in the fridge and enjoy chilled. Each snowball contains Energy

660kJ 159kcal 8%

Saturates

Sugars

Salt

11g 5g 16% 27%

Fat

7g 8%

0.2g 3%

of the reference intake. See page 97. Carbohydrate 13g Protein 1g Fibre 1g

Delicious eaten straight from the freezer, or keep chilled. Freeze for up to 2 months in an airtight container, layered between baking paper 24

RECIPES ANGELA ROMEO, GABRIELLA ENGLISH PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA MAJI

100g caramelised biscuits 200g full-fat soft cheese 200g Lotus Biscoff smooth spread 75g desiccated coconut

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CHEF’S NOTES

Inside Seema’s kitchen Cosy season is officially in full swing, and I’m so ready for a good, rich, warming stew. At the moment I’m really into ribollitas, Tuscan-style tomato soups loaded with veg, beans and bread. There are so many really simple soups and stews that use up leftover stale crusty bread, making them feel richer and thicker. A big warm bowl,

‘My foodie love language is definitely cooking with someone’ covered in Parmesan, on a rainy day is perfect! And with a good soup comes a good toastie. I can’t stop thinking about a tuna

melt I had recently at Romeo’s in Berlin, which was amazing. It was so pickly, crunchy-not-greasy, with loads of capers. The tuna was creamy and not too fishy, and it came with a homemade ranch that was mayo, soured cream and lots of tarragon and dill. I’d never think of pairing a tuna melt with ranch but it just worked so well. So l may or may not be recreating that at home! My foodie love language is definitely cooking with someone, so I can’t wait to do that with my partner. Helen Graham’s new cookbook Centrepiece is our current hyperfixation – she makes veg the star of every dish. Everyone’s talking about protein these days, but a well-cooked vegetable can be very underrated.

Tesco Kitchen chef Seema Pankhania shares her off-duty eats, including a pickle-tuna toastie, cardamom buns and a really good Red Leicester

Bite of the month Definitely the cardamom bun I had when I went kayaking in Stockholm. It oozed butter and the outside had this thin, crispy layer of caramelised sugar on it. They were that good, we actually went back to get more!

In my fridge I’m loving squash with blue cheese and sage. (Any excuse to eat more blue cheese is great.) I’m also obsessed with this crackly Red Leicester, which contains crystals from the maturing process. And this chocolate is my perfect treat.

Butternut Squash, £1.50 each

Belton Farm Red Fox 200g, £3.75 (£1.88/100g)

Tesco Finest Ecuador 75% Dark Chocolate 100g, £2.40

Clean up on Black Friday Spotless cleaning we’ve got it covered From left to right: Shark VacMop 2-in-1 Cordless Vacuum Mop with Targeted Spray, Shark Navigator Upright Corded Vacuum, Shark Cordless Vacuum Cleaner.

Available in selected stores.

Scan Me to shop the full SharkNinja offering

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GET-AHEAD CHRISTMAS

C a ll u s h

e d o n is t s b u t it ’s n e v e r to o e a r ly t o star t th in k in g ab out Ch r is t m a s. w h e th e r So y o u fa n c y h o s t in g fr ie n d s m a s o r ju s t w a n t to p re p p e d get fo r p a r t y s e a son, th is is y o u r s ig n to s t a r t n ow

18+

SLUG

Lock in friendsmas now Adulthood is basically trying to corral your mates to find a singular Thursday evening in six weeks’ time that you’re all free. So get a date in now before they’re all booked up. It’s also the perfect time to road test that Christmas dessert that keeps popping up on your FYP to avoid any shepherd’s pie/trifle blunders on the big day (IYKYK). Baking not your thing? Tesco F inest Free From Caramelised White Chocolate & Speculoos Cake 720g, £10 (£1.39/100g) , is gluten-free and guaranteed to impress.

Batch-cook party season

of us already batch-cook* – and if ever there were a time to prep ahead, it’s now!

No one has time to be making tomorrow’s lunch every evening, especially when you’ve got midweek drinks with work pals. Instead carve out time for batch-cooking so you have boxed-up food ready to microwave – and money left over for festive fun. Check out batch-cooking queen Lauren Leyva’s tips and hacks on p69.

GET-AHEAD CHRISTMAS

Make and store the ginger syrup in good time for the festive season

WORDS GEORGINA CROTHERS PHOTOGRAPHY CARA CORMACK, TESCO MAGAZINE ARCHIVE, GETTY IMAGES FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING LUIS PERAL * Source: One Pulse survey of 700-800 UK respondents, July 2026

Pomegranate Paloma Makes 1 freeze syrup only Takes 5 mins plus 30 mins for the syrup Cost per drink £2.83 45ml tequila blanco ¼ lime, juiced, plus extra wedges to serve (optional) 50ml pomegranate juice 50ml pink grapefruit juice ice cubes soda water For the ginger syrup 100g fresh ginger, unpeeled and sliced 200g caster sugar

Trial your Christmas Day cocktail ‘In our family, we have a tradition of picking a new Christmas cocktail every year. For 2026, I’m thinking Pomegranate Paloma – made with grapefruit, lime and pomegranate juices, tequila and a shot of ginger syrup for a festive kick. Obviously I’m going to get ahead and make the ginger syrup early – and it would be rude not to try the finished drink, just to check it works.’ Rachael Ashley, Tesco mag editor

18+

1 Make the ginger syrup (this can be done well in advance). Put the ginger in a small saucepan with the sugar and 350ml water. Bring to a boil, then lower to a simmer for 20 mins. Strain and store in the fridge for up to 3 weeks, or the freezer for up to 3 months. 2 To make the Paloma, combine the tequila and 2 tsp of the ginger syrup with the lime, pomegranate and grapefruit juices in a glass. Add ice, then top up with soda water and drop in a lime wedge, if you like. Adjust the sweetness with an extra tsp ginger syrup, if needed. Each cocktail contains Energy

Fat

Saturates

Sugars

Salt

603kJ 145kcal 7%

0g 0%

9g 10%

0g 0%

of the reference intake. See page 97. Carbohydrate 10g Protein 0g Fibre 0g

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Save on delivery fees

Secret Santa? Game on! Dig out the decs Forgotten what you buried at the back of the cupboard in a haze of January blues? It’s time to dust off your decs and check the fairy lights have survived intact before it comes to getting everything up. F&F has some amazing new pieces to replace any breakages, or to zhuzh up your collection. 32

£75

is the average saved by Brits doing Secret Santa for gift giving†

Step up your classic Secret Santa with a ‘White Elephant’ pivot. Everyone brings one wrapped gift, which are all placed in the middle. Then guests take turns to pick and open one. The twist? You can steal a gift from a person who went before you. Look up whiteelephantrules.com for all the deets on how to play.

* Saving is based on one weekly £5 slot compared to a 12-month Anytime plan. **Terms and conditions apply, see tesco.com/zones/delivery-saverterms-and-conditions †Source: confused.com/press/releases/2025/secret-santa-saves-brits-an-average-of-75-pound-on-christmas-gifts

With a Tesco Delivery Saver plan, the more you shop, the more you save

Swerve the festive and New Year in-store crowds by signing up to the Tesco Delivery Saver plans. Then you can do the big Christmas shop, last-minute top-ups and all your other grocery shopping across the season and beyond, without having to leave home. The plan can save you £176 on average* on delivery and collection fees. And, if your savings don’t cover the cost of your plan, you’ll get the difference in coupons **. Sign up at tesco.com/deliverysaver.

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Order in your Christmas show-stoppers

TO SHOP N

D TO OR OO

STIVE F FE

R SCA DE

The brochure is also available in selected stores now. You can find an audio version on Spotify, or get it in braille from the RNIB.

The mocha revival

of Brits say Baileys is their fave festive hot drink flavour**

‘Pumpkin-spiced latte season is in full swing and festive coffees and hot drinks are all over my feed right now. My go-to this year is this gorg Walnut mocha recipe (find the recipe at tes.co/ walnut-mocha). I feel like mocha is about to have a moment and this indulgent drink reminds me of a walnut whip, which is so nostalgic to me!’ Denai Moore, Tesco Kitchen chef

Expert-rated snacks ‘I’m starting on my festive snacks early. I love a baked, gooey cheese – so the Garlic Bread Hot Melt Dip 170g, £3.75 (£2.21/100g) , is my fave this year. For sweetness, sign me up for Tesco Finest Panettone Ice Cream 480ml, £3.50 (73p/100ml) . If you top a small scoop of that with an espresso, affogato-style, it legitimately counts as a coffee break.’ Sarah Cook, Tesco mag food ed

18+

* Orders will be delivered between 20 and 23 December. Click+Collect orders will be available from selected stores on 24 December. All items available to order while stocks last. See full ts&cs at tesco.com/festive-food ** Source: yougov.com/en-gb/articles/50804-uk-consumers-reveal-favourite-festive-drinks-brands-flavours-and-spending-trends

In an ideal world we’d all be channelling our inner Nara Smith. But let’s face it: there’s not always time to make luxe mince pies. Luckily, there’s still time to bag a centrepiece from our Festive Food to Order service – like exclusive standout creations from our Chef’s Collection range. Don’t sweat the prep either: stock up on oven-ready sides, irresistible picky bits and an Insta-worthy dessert. Start now to secure your collection/ delivery slot, and add to your Festive Food order as often as you like until the service closes at 11.45pm on 14 December *.

4. 5. 2.

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8. Gui Gui Fruity Glow Edit Deluxe Twin Pack Slime Craft Set £20

While stocks last. Available in the majority of larger stores. Prices are correct at the time of going to print but may be subject to change. Products not available online.

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COMFORT FOOD

IT’S GIVING COSY SEASON

From bottomless pasta bakes and selfish dinners to lazy weekend brunches, this is hibernation mode activated

Mac with a twist ‘To give this classic recipe a Dirty Martini spin, olives are stuffed with Roquefort then pushed into the dish. Need I say more?!’ Kat Scott Payne, Tesco Kitchen chef

November is officially for hunkering down. Before the festive madness kicks in, we’re taking the opportunity to press pause, pulling on our chunkiest knit and getting very serious about comfort food and having nowhere else to be. Think big bowls of soup, properly indulgent mac and cheese, a ‘swalty’ brunch that could easily moonlight as festive fare, and a solo supper that’s all about you, with satisfaction guaranteed. Basically, cosy cooking for when going out feels wildly overrated.

60g Tesco Finest Roquefort 25g 50% reduced-fat soft cheese 100g reduced-salt pitted green olives (from a 340g jar) 400g Tesco Finest conchiglie 40g butter 40g plain flour 750ml milk, warmed 150g 30% reduced-fat mature Cheddar, grated 120g Tesco Finest Gruyère AOP Reserve, grated 80g Tesco Finest Comté AOP, grated 1 tsp Dijon mustard For the topping 30g 30% reduced-fat mature Cheddar, grated 20g Parmesan, grated 40g panko breadcrumbs

1 Combine the Roquefort and soft cheese until fairly smooth, then transfer to a piping bag (or food bag with the corner snipped off). Pipe the mixture into the olives, then chill to firm up slightly. 2 Boil the conchiglie until al dente; about 8-9 mins. Drain and set aside. 3 Preheat the oven to gas 5, 190°C, fan 170°C. Meanwhile, melt the butter in a saucepan over a medium heat and stir in the four until a thick paste has formed, then cook for a further 1-2 mins. Gradually whisk in the warm milk until smooth and thickened. Lower the heat and stir in the Cheddar, Gruyère and Comté. Add the mustard and some black pepper. Stir until glossy and velvety. 4 Stir the drained pasta through the sauce and spoon into a baking dish. Press the Roquefort-stuffed olives into the surface. Mix the topping cheeses with the panko, then scatter evenly over the top. Bake for 30-35 mins until bubbling and golden. Flash under a hot grill to finish if you prefer a more golden topping.

2283kJ 545kcal 27%

Serves 1 * freeze beans only Takes 10 mins Cost per serve £1.98 3 pieces Tesco Finest Italian sundried tomatoes with basil (from a 280g jar), thinly sliced, plus 1 tsp oil from the jar 2 garlic cloves, crushed 1 tbsp tomato purée 1 tsp balsamic, sherry or red wine vinegar 2 pinches smoked paprika 420g tin baked beans in tomato sauce 1 tbsp 50% less fat crème fraîche (or any kind of cream or cream cheese you have) 20g Parmesan or vegetarian hard cheese*, grated, plus extra to serve (optional) 10 small fresh basil leaves, half finely shredded and half whole 2 bread slices butter, for toast (optional)

1 Sizzle the sundried tomato oil and crushed garlic in a saucepan over a medium heat for 1 min, then stir in the tomato purée, vinegar and paprika. Fry for 1 min more. 2 Stir in the beans and sundried tomatoes and bubble together for 2 mins. Stir in the crème fraîche, followed by the cheese and shredded basil. Season; keep warm. 3 Toast the bread, and butter, if you like. Spoon over the beans and top with extra cheese, if using, basil leaves and freshly ground black pepper.

Saturates

Sugars

Salt

Energy

24g 14g 35% 72%

6g 6%

1.4g 24%

3237kJ 771kcal 39%

Fat

of the reference intake. See page 97. Carbohydrate 53g Protein 27g Fibre 4g

Marry-me(self) posh beans on toast

Each serving contains

Each serving contains Energy

Romance yourself with this single-serve star. Beloved baked beans get a seriously good glow-up with a few storecupboard heroes; think creamy, cheesy and richly tomatoey. Eat straight from the pan if you like. No judgment here.

Fat

Saturates

Sugars

Salt

17g 7g 28g 3.3g 24% 33% 31% 55%

of the reference intake. See page 97. Carbohydrate 107g Protein 36g Fibre 20g

Use vegetarian cheese for veggies

Serves 8 Takes 1 hr Cost per serve £1.56

Party of one

Dirty Martini mac & cheese

COMFORT FOOD

Delicious FRU I TY gummies for KiDS!

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COMFORT FOOD

Sunday soup club A great way of using up roast chicken leftovers, we’re all over this creamy kitsch soup. Yes, you could just grab some buttered bread and call it a day. But that seeded pie-top pastry ‘puff’? New favourite thing. No notes.

Chicken pot pie soup Serves 6 Takes 50 mins Cost per serve £1.68 20g butter 2 large carrots, peeled and diced 2 celery stalks, trimmed and fnely diced 2 leeks, trimmed, washed, quartered lengthways and thinly sliced 2 bay leaves ½ tsp caraway seeds (optional) 3 tbsp plain flour 200ml dry white wine 2 chicken stock pots 350g floury potatoes, peeled and cubed into 1cm chunks 1½ tbsp Dijon mustard, plus extra 1 tsp 1 tbsp fresh thyme leaves, plus extra to serve 275g cooked skinless chicken, cut into small chunks 100ml single cream 150g frozen peas crusty bread, to serve (optional) For the pastry toppers ½ x 320g sheet reduced-fat puff pastry (freeze the remaining half for another dish) flour, for rolling 1 egg, beaten 1 heaped tbsp sesame seeds ½ tsp caraway seeds (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large saucepan or deep casserole dish. Add the carrots, celery, leeks and bay leaves, plus the caraway seeds, if using, and cook for 8-10 mins, stirring occasionally, until the carrots are slightly softened. 2 Stir in the four and cook for 2 mins, then stir in the wine and cook, still stirring, until evaporated and the veg is coated in a thick paste; about 1-2 mins. Stir in the stock pots with 1.2ltrs water, then add the potatoes, 1½ tbsp mustard and the thyme. Bring to a low simmer, then cook for 20-25 mins, stirring occasionally, until the potatoes and carrots are soft. 3 Meanwhile, unroll the pastry. Put the half you’re using on a lightly foured surface and roll out thinly. Brush over

the extra 1 tsp mustard and fold in half. Roll lightly to roughly 30 x 20cm, brush with seasoned beaten egg and scatter with the seeds. Cut into 6 even pieces and space out on 1-2 baking paper-lined baking sheets. Bake for 15-20 mins until really golden and crisp. 4 Use a potato masher to crush some of the potatoes in the soup. Stir in the chicken, cream and peas and cook for another 5 mins or until the chicken is thoroughly heated through. Ladle into bowls or mugs and top with extra thyme and the pastry tops. Serve with chunks of bread, if you like. Each serving contains Energy

1613kJ 385kcal 19%

Fat

Saturates

Sugars

Salt

14g 6g 10g 1.7g 19% 32% 12% 28%

of the reference intake. See page 97. Carbohydrate 33g Protein 23g Fibre 8g

COMFORT FOOD

Christmas starts here

Sweet potato pancakes with PIBs & applecranberry jam Serves 4 freeze pancakes and fruit separately Takes 45 mins (plus baking the sweet potatoes, see left) Cost per serve £1.43

BAKED(ISH) POTATOES Microwave about 500g sweet potatoes (pricked with a fork) on high for 8-10 mins; air-fry at 180°C-200°C for 20-25 mins; or oven bake at a high temperature for 35-45 mins until easily pierced with a knife. Better yet, cook up to 48 hrs ahead, cool and chill until needed.

12 pigs in blankets 2 eating apples, peeled, cored and diced 1 tsp vegetable oil, plus extra for frying 500g sweet potatoes, cooked and cooled (see left) 2½ tbsp caster sugar 2 eggs 200ml buttermilk 200g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp each ground nutmeg and cinnamon 15g butter, plus extra for frying 4 tbsp cranberry sauce ¼ lemon, juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages into a small roasting tin or baking dish and cook for 20 mins. Meanwhile, toss the diced apple in 1 tsp oil. 2 Scoop 250g soft sweet potato from the skins. Put in a blender or food processor with 1 tbsp sugar, the eggs, buttermilk, flour, baking powder, bicarb and spices. Add a pinch of salt; whizz to a thick batter. 3 Stir the apples into the sausages with the 15g butter. Roast for 10 mins more, stirring halfway, until the apples are soft and caramelised and the sausages are golden. 4 Meanwhile, put a nonstick frying pan over a medium heat and add a little extra oil and a small knob of butter to melt. Spoon orange-sized circles of batter into the pan. Cook until bubbles appear on the surface. Check the underside for colour, then flip and cook for 2 mins more. Wrap in foil to keep warm while you cook the rest with more oil or butter if needed, to make 12 pancakes in all. 5 Remove the sausages to a plate. Stir the cranberry sauce, remaining sugar, lemon juice and 4 tbsp water directly into the apples in the tin. Pop back in the oven for 2 mins. Pile the pancakes, pigs in blankets and apple-cranberry jam on plates or a platter to serve. Each serving contains Energy

2442kJ 582kcal 29%

Fat

Saturates

Sugars

Salt

21g 8g 27g 2.2g 30% 41% 30% 37%

of the reference intake. See page 97. Carbohydrate 76g Protein 20g Fibre 5g

RECIPES SARAH COOK, KAT SCOTT PAYNE PHOTOGRAPHY JO SIDEY FOOD STYLING TROY WILLIS PROP STYLING MORAG FARQUHAR

These homemade sweet potato pancakes are lightly spiced, fluffy and just sweet enough, topped with crispy pigs in blankets and a jammy apple and cranberry sauce. Cosy enough for autumnal Sundays but good to bank for Christmas too – it’s giving main-event brunch vibes without trying too hard.

DIPPING DELICIOUS

These exquisite eggs are patiently laid by traditional breed birds originating from rare breed ancestors. It’s our heritage that promises their distinctively rich flavour and generous golden yolks. Simply look for the crown.

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R C

K C A

O T 44

P P

G IN

S R E

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C a sual C hr istma s g ath e r ing ? Fo r re la xe d fo o die vib es, mix and match your favourite cra ckers with these festive topp ers. They’re p e r fe c t fo r shar ing King prawns, avocado, mango, coriander & Tabasco Top each cracker with thinly sliced avocado and cooked king prawns, halved lengthways. In a bowl, add fnely chopped mango, deseeded and fnely chopped red chilli, chopped fresh coriander and a squeeze of fresh lime juice; mix until evenly combined, then spoon onto the prawns. Finish with a dash of Tabasco original red pepper sauce and garnish with fresh coriander and thinly sliced red chilli, with lime wedges alongside for squeezing over.

Soft goat’s cheese, apricot jam, dried apricots, almonds & thyme Smooth a dollop of British goat’s cheese onto each cracker, then spoon over a little apricot jam. To serve, garnish with slices of dried apricots, toasted faked almonds, a few fresh thyme leaves, a grind of black pepper and crushed chillies, if you like.

Pear slices, blue cheese, honey & walnuts

RE MO CR

KER INS AC

Jacob’s Festive Selection 8 Cracker Varieties 300g, £4 (£1.33/100g)

TO FIND AN

Lay thin slices of unpeeled ripe pear onto each cracker. Crumble over some Stilton, sprinkle with chopped walnuts and season with a grind of black pepper. Garnish each topped cracker with a wild rocket leaf and a drizzle of clear honey.

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11 pages of dinner inspo

WHAT’S FOR It’s that time of day again (and again, and again…). This month’s bumper weekday meal collection keeps an eye on the Christmas squeeze. Expect lots of low-energy cooking (kind to you and your utility bills), value-led ingredients and short-cut cheats to ease the pressure. Full flavour, no shortcuts on taste. Supper satisfaction guaranteed 47

31g 34g

28g

FIBRE

PROTEIN

Foodie IQ Salmon (or any other fish) that’s fashfrozen at peak freshness preserves the same nutritional benefits as fresh fillets,

PROTEIN

but with a few extra perks. It’s costeffective, convenient and a good way to reduce food waste, as you can just grab individual fillets as needed.

WHAT’S FOR DINNER?

FREEZER FIX

Harissa citrus salmon & cauli-bean mash Serves 2 freeze mash only Takes 40 mins Cost per serve £2.50

Omit the fish sauce for vegetarians

2 sweet easy peelers, juiced 1½ tbsp Tesco Finest rose harissa paste 1 tsp clear honey ½ tsp dried oregano 2 frozen skinless wild salmon fillets 8 reduced-salt pitted green olives (from a 340g jar), sliced 400g tin cannellini beans 275g frozen caulifower forets 2 garlic cloves, peeled 110g fresh or frozen green beans

1 Mix the easy peeler juice, harissa, honey and oregano together. Sit the frozen salmon fillets in a foil-lined air-fryer basket or small roasting tin; scatter with olives and pour over the harissa sauce. 2 Put the cannellini beans with their liquid, the frozen caulifower and the garlic into a saucepan. Add enough water to cover, then bring to the boil and cook for 10-12 mins until the cauli is soft. Reserve a ladle of the cooking water, then drain and blend for a smoother finish (or mash for a chunky finish), with a little black pepper. Loosen with the reserved cooking water to a creamy consistency. 3 Air-fry the fish at 200°C for 8-10 mins, basting halfway, or oven roast at gas 6, 200°C, fan 180°C for 18-22 mins until cooked through and the sauce is sticky. 4 Cook the green beans in boiling water for 2-3 mins, then drain. Meanwhile, warm the mash gently over a low heat. 5 Serve the mash and beans with the salmon and sauce on top. Each serving contains Energy

Fat

Saturates

1456kJ 345kcal 17%

7g 11%

1g 7%

Sugars

Salt

13g 0.9g 14% 16%

of the reference intake. See page 97. Carbohydrate 32g Protein 31g Fibre 14g 3 of your 5-a-day; high in fibre

VEGGIE FAKEAWAY

Jammy egg curry Lydia Vernon, Tesco Kitchen chef ‘Proteinpacked eggs plus humble store cupboard staples. You’ll be making this one on repeat.’

Serves 4 * freeze curry sauce (without eggs) only Takes 45 mins Cost per serve £1.25 8 eggs 1 tbsp vegetable oil 1 onion, finely diced 4 garlic cloves, finely chopped 1cm piece fresh ginger, peeled and grated 2 tsp each medium curry powder and ground cumin 1 tsp each ground cinnamon, fennel seeds, ground coriander and chilli powder ½ tsp turmeric powder 2 cardamom pods, lightly bashed 400g tin chopped tomatoes 400g tin light coconut milk ½ vegetable stock cube, made up to 400ml 1 tsp light soy sauce ½ tbsp fish sauce* (optional) 2 limes, zested and juiced, plus extra wedges to serve

1 Boil the eggs for 5 mins, then transfer to a bowl of iced water. Once cooled, peel and set aside. 2 Heat the oil in a saucepan over a medium heat. Add the onion and cook until softened; about 10 mins. Stir in the garlic, ginger and spices; cook for 2-3 mins until fragrant. 3 Add the tomatoes, coconut milk, stock, soy sauce and fish sauce, if using. Stir well, season to taste and bring to a gentle simmer. Cook for 30 mins, stirring occasionally. 4 Discard the cardamom pods. Stir through the lime zest and juice, then add the cooked eggs and simmer for a further 2-3 mins to warm through. Serve with lime wedges to squeeze over, plus your choice of rice, some prawn crackers and top with spring onions and sweet chilli sauce, if you like. Each serving contains Energy

1328kJ 319kcal 16%

Saturates

Sugars

Salt

21g 9g 30% 43%

Fat

8g 9%

1.9g 32%

of the reference intake. See page 97. Carbohydrate 12g Protein 18g Fibre 4g

Clubcard price valid 29/10/26 - 31/12/26 Clubcard/app required. While stocks last. Available in larger stores.

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WHAT’S FOR DINNER?

13g Pasta and meatballs… But make it interesting

FIBRE

Want it vegan? Switch in Plant Chef 12 MeatFree Balls 336g, £3.60 (£1.07/100g)

COOK ONCE, EAT TWICE

Easy-bake Cincinnati chilli meatballs Serves 2 Takes 45 mins Cost per serve £2.44 1 onion, thickly sliced 2 red peppers, deseeded and cut into bite-size chunks 1½ tbsp olive oil 30g sachet fajita seasoning 336g pack Tesco Finest 20 beef mini meatballs 500g passata 1 tsp sugar 400g tin kidney beans, drained and rinsed 175g pasta shapes (we used rigatoni) 50g mild or medium Cheddar, grated Optional toppings thin, buttery crackers like cheese thins or Ritz crackers, diced raw onion and sliced green chilli

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion and peppers into a roasting tin or baking dish about 23 x 30cm x 5cm deep. Add the oil and fajita seasoning and toss to coat. Roast for 5 mins. 2 Stir in the meatballs and roast for 15 mins more until the meatballs are browned and the veg softened. Pour over the passata, sugar and beans and stir well. Pour 100ml water into the passata carton, swirl to pick up all the bits, and add to the pan. Roast for another 20 mins until the sauce is bubbling and reduced slightly. 3 Meanwhile, cook the pasta to pack instructions, then drain. 4 Divide the pasta between bowls. Spoon half the chilli over the pasta, reserving the rest to use the next day (see p54). Top with grated cheese and any optional toppings you like, Cincinnati-style! Each serving contains Energy

3329kJ 793kcal 40%

Fat

Saturates

Sugars

Salt

24g 10g 16g 2.5g 34% 50% 17% 41%

Sarah Cook, Tesco mag food ed ‘This is the kind of fusion food I really love: Greek and Macedonian immigrants put a Med spin on American chilli, and this was the result. For extra authenticity, add a dash of cinnamon to the sauce and spoon it over spaghetti. Here, we used chunky rigatoni to make this a sofa-friendly lap dinner.’

of the reference intake. See page 97. Carbohydrate 94g Protein 44g Fibre 13g

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WHAT’S FOR DINNER?

20g FIBRE

53g

PROTEIN

Whether it’s a weeknight dinner or weekend brunch, we’re so here for these flavours 53

CHEAT DAY

PSB & anchovy cheat’s pizza Makes 2 Takes 25 mins Cost per pizza £3.59 flour, for dusting 400g pack Pizza Express ready to roll pizza dough 125g Tesco Finest purple sprouting broccoli, fatter spears halved lengthways 400g tin Italian peeled plum tomatoes 2 tbsp tomato purée 9 Tesco Finest Cantabrian anchovy fillets (from a 50g tin) 60g Parmesan, finely grated crushed chillies (optional)

NEXT-DAY LEFTOVERS

Shakshukastyle meatballs Serves 2 Takes 25 mins Cost per serve £2.94 2 tsp olive oil 125g cherry tomatoes

leftover Cincinnati chilli meatballs (see p51) 4 eggs 4 wholemeal pittas ¼ tsp crushed chillies fresh parsley or coriander, finely chopped, to serve (optional)

1 Add the oil to a lidded frying pan and sizzle the cherry tomatoes for a few mins until they begin to soften and burst, then pour in the leftover chilli meatballs with a splash of water. Cover and simmer for 5-6 mins until the meatballs are piping hot. 2 Using a spoon, make 4 indentations in the sauce. Carefully crack the eggs into the holes. Reduce the heat, cover and let the eggs cook for 10-15 mins until to your liking. Meanwhile, toast the pittas. 3 Sprinkle the shakshuka with crushed chillies and parsley or coriander, if using, and serve with the toasted pittas. Each serving contains Energy

3445kJ 823kcal 41%

Fat

Saturates

Sugars

Each pizza contains Salt

30g 8g 19g 3.1g 42% 41% 21% 52%

of the reference intake. See page 97. Carbohydrate 76g Protein 53g Fibre 20g

The meatball chilli actually improves on keeping for a couple of days in the fridge, so don’t feel the pressure to eat it on consecutive days. Plus, it’ll freeze for up to 3 months.

1 On a worktop dusted with four, cut and shape the dough into 2 equal balls and rest for 15 mins. 2 Preheat the oven to gas 7, 220°C, fan 200°C. Boil the broccoli for 2-3 mins until the stalks are just tender. Drain and leave to steam-dry in a colander. 3 Put the tomatoes in a jug with the tomato purée, 1 anchovy fillet, a quarter of the cheese and lots of black pepper. Use a hand blender to whizz to a thick sauce. 4 Shape the dough balls according to the pack instructions to make 2 x 24cm diameter bases. Place on baking trays lined with baking paper. 5 Spread half the sauce on top (save the rest – see tip, right), top with the remaining anchovies, torn in half, the broccoli and the remaining cheese. Season with more black pepper, a drizzle of oil from the anchovy tin, if you like, plus crushed chillies, if using. 6 Bake for 12-14 mins (switch shelves halfway) until the bases are crisp and the cheese is golden.

Energy

3316kJ 788kcal 39%

Fat

Saturates

Sugars

Salt

24g 7g 12g 3.9g 35% 36% 13% 65%

of the reference intake. See page 97. Carbohydrate 106g Protein 33g Fibre 7g

SLUG WHAT’S FOR DINNER?

Use it up You’ll make twice the sauce needed; freeze for another pizza night, or stir through pasta with cooked prawns and a dollop of something creamy.

Rachael Ashley, Tesco mag ed ‘We have this as a regular Thursday-night treat. It’s a rip-off of my local pizzeria favourite, but I’ve added a few salty anchovies, which go brilliantly with the broccoli. I sometimes scatter over a few pine nuts too.’ 55

WHAT’S FOR DINNER?

£1.65 per serve

No air-fryer?? Oven-roast the spuds in a small roasting tin to pack instructions. Then follow step 3, adding the Reuben extras after 25 mins.

10g FIBRE

Loaded fries but make it roast potatoes

AIR-FRYER

Reuben roastie bowls Serves 2 Takes 30 mins Costs per serve £1.65 400g frozen roast potatoes 1 tsp onion granules ½ tsp smoked paprika ¼ tsp English mustard powder (optional) 300g white cabbage, fnely shredded 2 tbsp burger sauce

2 tbsp 0% fat Greek-style yogurt 1 gherkin, sliced, plus ½ tbsp pickle brine ½ small onion, thinly sliced 5 slices pastrami (from a 100g pack) 40g Gouda (or Swissstyle cheese), peeled into shavings 2 tsp olive oil

1 Line an air-fryer basket base with baking paper. Add the roast potatoes, some seasoning, the onion granules, smoked paprika and mustard powder, if using, and toss to coat. Air-fry at 200°C for 18 mins, turning halfway. 2 Meanwhile, put the cabbage in a bowl with the burger sauce, yogurt and pickle brine. Put the onion in a sieve and pour over boiling water (this will mellow it a bit), drain and mix with the rest of the slaw. 3 Slightly break apart the cooked roasties with a couple of forks. Tear the pastrami slices in half

and scrunch among and under the spuds. Scatter with the cheese, sliced gherkin and some black pepper, drizzle with the oil and air-fry for another 3-5 mins until the cheese is melted and the pastrami is crisping at the edges. 4 Scoop into bowls and serve with the slaw. Each serving contains Energy

2074kJ 495kcal 25%

Fat

Saturates

Sugars

Salt

18g 6g 12g 1.9g 25% 31% 13% 32%

of the reference intake. See page 97. Carbohydrate 59g Protein 19g Fibre 10g

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Brilliant for batching Make double the chicken pibil and freeze in individual portions. Use it as a topping for sweet potato jackets or in wraps, burrito-style. 58

WHAT’S FOR DINNER?

Hawaiian pizza haters prepare to be converted. Caramelised pineapple pairs perfectly with Mexican spices Caramelised pineapple & pulled chicken pibil Serves 4 freeze chicken and rice only Takes at least 2½ hrs in a slow-cooker Cost per serve £2.83 800g chicken thigh fllets 425g tin pineapple chunks in juice 340g jar Tesco Finest pibil sauce

1 red onion, sliced 1 lime, zested and juiced 1 tbsp olive oil 2 tbsp soured cream, plus extra to serve, if you like 2 x 250g microwave rice sachets, 1 long grain, 1 wholegrain 390g tin pinto beans, drained and rinsed fresh coriander sprigs, to serve (optional)

1 Put the chicken in a slow-cooker pot (or baking dish). Drain the pineapple chunks and set aside, along with 1 tbsp of the juice. Pour the remaining juice into the pot with the pibil sauce. Briefy mix. 2 Slow-cook on high for 2-3 hrs or low for 4-5 hrs. To oven bake, cover the dish tightly with foil and cook at gas 6, 200°C, fan 180°C for 1½ hrs. 3 Meanwhile, mix the onion and set aside pineapple juice with the lime juice and leave to ‘pickle’. 4 When the chicken is starting to fall apart, heat the oil in a deep frying pan over a high heat, then add the pineapple chunks, stirring until the chunks are golden and translucent. Lift the chicken onto a plate, then add the sauce to the frying pan. Boil fiercely to reduce and thicken. 5 Use forks to lightly shred the chicken, then add to the pan, reducing the heat to medium. When the sauce is thickened and rich (around 5-6 mins), stir in the soured cream. 6 Meanwhile, microwave the rice to pack instructions, followed by the beans for 1 min on high in a covered bowl. Mix the beans and rice together with the lime zest. Serve the pibil with rice, topped with pickled onions, extra soured cream and coriander sprigs, if you like. Each serving contains Energy

3045kJ 725kcal 36%

Fat

Saturates

Sugars

Salt

30g 7g 19g 1.2g 43% 36% 21% 20%

of the reference intake. See page 97. Carbohydrate 63g Protein 46g Fibre 12g

LATIN AMERICA 101

SLOW-COOK

Tesco Finest Brazilian Style Tomato & Chilli Marinade 180g, £2.50 (£1.39/100g) For a quickcook version, fry prawns or fish in this Bahia-inspired paste.

Tesco Finest Chargrilled Cheese Flavour Tortillas 252g, £1.65 (65p/100g) Swap rice for wraps another night and tap that retro cheese-pineapple combo.

Tesco Finest Tequila Pickled Onions 340g, £2 (59p/100g) Save time with shortcut pickled onions that pack a punch. Also great as a nacho topper.

WHAT’S FOR DINNER?

Omg stop!!!! Yes! dominthekitchen This looks so good! I’m definitely making it xx louise.ivy12

This is a bit of me. hungrywomancooks

31g

Each serving contains Energy

2435kJ 579kcal 29%

Saturates

Sugars

Salt

21g 9g 30% 46%

Fat

3g 3%

1.4g 23%

of the reference intake. See page 97. Carbohydrate 63g Protein 31g Fibre 5g

E DIN

R REC I P

1 Tip the pigs in blankets into a medium-sized roasting tin and cook for 30-35 mins at gas 5, 190°C, fan 170°C until crisp (no need to preheat). Snip in half for the last 2-3 mins. 2 About 10 mins before the pigs in blankets are ready, cook the spaghetti in a saucepan of boiling

N FO R

12 frozen pigs in blankets 300g spaghetti 3 eggs, lightly beaten 80g Parmesan, finely grated, plus extra to serve (optional)

This dish was a big Christmas hit when it went out on Instagram – and is a great reason to go early with pigs in blankets!

Serves 4 Takes 25 mins Cost per serve £1.37

water according to the pack instructions until al dente. Drain, reserving a mug of cooking water. 3 In a jug, whisk the eggs and cheese together until evenly combined. Tip the cooked pasta into the roasting tin with the pigs in blankets. Pour over the egg mix with a splash of the reserved cooking water and toss until the pasta is coated in a smooth, glossy sauce. 4 Divide among plates and serve topped with a grind of black pepper and extra Parmesan, if you like.

Pigs in blankets carbonara

ON REPEAT

RECIPES SARAH COOK, LYDIA VERNON PHOTOGRAPHY TOBY SCOTT, CARA CORMACK FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING JENNY IGGLEDEN, LUIS PERAL

PROTEIN

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Irresistible Flavours for

Mischief Makers Save Save

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Discover the irresistible taste of FELIX! ®

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WINE TO TRY

LOW-KEY

GENIUS These game-changing wines make low-andno the most exciting pour of the season

WORDS GEORGINA CROTHERS PHOTOGRAPHY TESCO ARCHIVE

ith Christmas celebrations ramping up in our social calendars, many of us are either looking for a break from the booze or for alcoholfree alternatives. Cue the low-and-no drinks options that are increasingly stacking up behind bars and on supermarket shelves. Admittedly, alcohol-free wine hasn’t always quite been up to scratch. So will oenophiles (aka wine connoisseurs and collectors) who love the ritual of pulling the cork and swirling the wine around their glass to taste, be just as satisfed with the improved lowand-no wine offering? Well, the good news is: yes! We’ve now got alcoholfree alternatives that even sommeliers would approve of. The new range of Tesco

18+

Finest low- and no-alcohol wines uses real varietals (wines made from a single, named grape) and each is true to the real deal. Made in France, these wines hail from some of the most iconic producers – think Divin and Les Grands Chais de France. So yes, they are real wines! They’ve simply been carefully crafted to remove the alcohol, giving them a 0.5%0.0% alcohol content but without sacrifcing the body and taste of your favourite tipples. From Sauvignon Blanc and Pinot Noir to rosé, head in store to fnd the wine that’s easy on the head and the bank balance.

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MEAL PREP

WHAT’S YOUR

ME AL PL ANNING Monday – fish tacos Wednesday – leftovers Thursday – dinner out

DON’T FORGET: PACKED LUNCH!

✔

PERSONALITY?

Between the Christmas dos and family gettogethers, it’s the busiest time of year. Keep yourself sane with some batch-cooking and meal-prep hacks. Take our quiz to find your best approach to bossing meal planning

Remember freezer bags!

No, eating something I made on Sunday on a Thursday gives me the ick.

Yes, it’s part of my weekly routine. Whatever makes my life easier!

Do you meal prep already?

What’s more important to you: fuel or flavour?

Do you hate wasting food?

How closely will you follow a recipe?

I take it as a suggestion and like to switch out ings for different flavours and add my own flair.

Flavour. It has to bring me some enjoyment as well as being nutritionally good.

I don’t like it, but I just don’t have the time or know-how to use up leftover ingredients.

Yes, it’s my number one pet peeve. I’ll do anything to use up my leftovers.

Where do you get your meal inspo from?

Step-by-step – I’m not a natural cook and don’t trust myself not to waste the food I just bought.

1 WING-IT WHIZZ

It fills me with dread – I can never decide. I need to have a plan!

FREEZER AFICIONADO

Social media. It would take me forever to scroll to the bottom of my saved folder.

Magazines and cookbooks, but I’ve got too many favourites to choose from.

How does the question ‘What’s for dinner?’ make you feel?

It makes me excited – all I think about is eating good food!

Fuel. Fitness is a part of my daily routine and I have goals I want to meet.

3 AUTO-PILOT PLANNER

Do you stick to a budget?

I like to treat myself every now and then.

INSPIRED IMPROVISER

For sure. Why eat out when I can make it better and healthier myself?

5 MEAL-PREP MAESTRO

MEAL PREP

WING-IT WHIZZ You can think of five ways to use a one-size-fits-all frozen soffritto base, rarely need to follow a recipe and your commitment to not wasting a thing means you’re the champion of fridge-raid feasts. There’s never a dull day in your kitchen. You should try… Batch-cooking our Caramelised pineapple & pulled chicken pibil on p59 and making it work three different ways. Use it to fill tortilla wraps, top rice for a burrito-bowl or even on a baked spud for those cosy winter evenings.

FREEZER AFICIONADO A

You make the most of your freezer space and it’s the best form of meal prepping for you. (No thank you to sweaty, soggy salad or taking in extra containers for the dressing.) You like a hearty meal that freezes well and labelling is your forte. You should try… Putting together your very own dump bags (check out the ratatouille meatballs meal-prep bag recipe at tes.co/ ratatouille-meal-bag), and dicing up leftover herbs and freezing them in ice cube trays for adding instant flavour boosters to your pan.

AUTO-PILOT PLANNER

You need the lowest barrier to entry when it comes to meal prepping efficiently, and easily suffer from decision fatigue if you have too many ingredients and options without a solid plan. You should try… Meal prepping once or twice a week. Here’s the

perfect nutritious breakfast, lunch and snack to keep you satisfied: PREP-AHEAD BREAKFAST POTS Chia pudding with berry compote at tes.co/chia-pudding. TRANSPORTABLE LUNCH Mango, feta & chilli dense bean salad at tes.co/bean-salad. CRAVING-CRUNCHING SNACK Banana bread cookies at tes.co/banana-bread-cookies.

TO FIND AN

When it comes to meal prepping, this isn’t your first rodeo. You’re diligent and don’t like winging it or buying while you’re out and about – you prefer to know what’s going into your food. But you want something a bit different and more creative than the standard chicken, sweet potato and broccoli you tend to fall back on during a busy week. You should try… Checking out our ‘How to eat more high-protein meals on a budget’ at tes.co/highprotein-meals. Here you’ll find inspiring lunch and dinner ideas that are ideal post-gym.

CH BAT -C

MEAL-PREP MAESTRO

You’re a real foodie who loves the latest trends, with 100s of saved recipes in your Insta and TikTok folders. But you can easily get carried away with making every meal gourmet and could do with setting some more achievable plans for your busy weekdays. You should try… Finding your favourite 15-minute meals to meal plan for every weeknight, like these Cheat’s Baja fish tacos at tes.co/baja-fish-tacos. Get the ingredients in and throw together when you get home, knowing they’ll satisfy that hyperfixation craving.

K RECIP OO

COMPILED BY GEORGINA CROTHERS PHOTOGRAPHY GETTY IMAGES

INSPIRED IMPROVISER

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MEAL PREP

The way I

BATCH COOK I started meal prepping in secondary school when I would make my own lunches. It really ramped up at university when I had very little time to cook between studying, so my housemates and I would cook together for the week on a Sunday. My go-to batch-cook recipe is butternut squash and roasted sweet garlic soup. I love cooking seasonally, so it’s the perfect autumnal lunch with crusty bread.

INTERVIEW GEORGINA CROTHERS

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Batch-cooking boss and content creator Lauren Leyva shares her low-waste, low-fuss hacks to meal prepping

Batch-cooking newbie? Just prep one dish you can eat at least three different ways. Chilli is a great example – I make one and then stock up on different carbs like rice, pasta, pouches of grains and jacket potatoes to switch it up every time. I do get bored of my meal prep sometimes! If I want to keep an easy-to-batch recipe interesting, like lasagne, I’ll swap out the

main ingredient. I made a Bolognese recently and, instead of mince, used mixed mushrooms with walnuts. Suddenly, it’s a completely different vibe. My most-wasted ingredient is leafy greens. I try to plan enough meals where I can use it all up, or I go for the smaller bags so I’m only buying what I need.

My meal prep ick is when saucy dishes dry up. We all think about how to avoid a soggy salad (carry your dressing in a separate pot!), but what about adding sog back into your dish? I make sauces with a lot more liquid if I know I’m batching them for the fridge. So, by the time I eat them, the pasta or rice hasn’t soaked all the lovely sauce up.

Dates are my snack hack for leftover cheese. I chop cheese into cubes and stuff it into pitted dates. If I have berries that have seen better days, I’ll rustle up a crumble. It’s so easy and it works with frozen fruit too.

I’m all here for romanticising a batching sesh. I make it a ritual I actually look forward to every week by putting on a film and pouring myself a cocktail – maybe even lighting a candle for a cosy atmosphere.

Follow @laurenleyva on socials to tune into her new series of Batching on a Budget.

Shape a We’re a nation obsessed d with authentic noodles. Not ready to try making hand-pulled? This viral scissor-cut variety is your entry-level technique 70

KITCHEN 101

Heritage not hack Chances are you’ve seen the viral ‘scissor-cut noodles’ on Instagram or TikTok. But what may seem like a social hack is actually really authentic. Called jian dao mian in Mandarin, with this technique, kitchen scissors are used to snip short pieces from a frm, wheat dough into boiling water. In China, they’ve been cooking noodles like this for two thousand years (and likely longer). It’s all thanks to the Han dynasty, which also invented porcelain, begging the question, which came frst: the bowl to hold the noodles, or the noodles that needed a bowl? This method is distinct to the Shanxi province, which is lauded for its noodle varieties, including biangbiang mian (those thick, long, hand-pulled belt noodles). But scissor-cut noodles have a thick, chewy, bouncy texture that’s maybe even more satisfying than udon. Fun and easy to prepare, with zero complicated rolling or ‘pulling’, they’re great for kids to make and eat. Basically an ancient noodle technique that’s still giving.

Scissor-cut noodles have a thick, chewy, bouncy texture that’s maybe even more satisfying than udon

Chop, chop For prep work, chopsticks offer a delicate touch; chefs in Asia have been using them for centuries to whisk sauces, scramble eggs and, you guessed it, make dough. Tradition aside, they’re particularly effective for mixing flour and water. Chopsticks stir without applying too much pressure, prevent clumping and are great at evenly distributing the liquid so you end up with a consistently moist, shaggy dough that hasn’t already been overworked. It also means most of the dough stays in the bowl – not all over your hands. Low-key genius.

Flex and freeze Whether added to steaming bowls of broth, drenched in a chilli-spiced dressing, or tossed in a wok, stir-fry style, irresistibly chewy jian dao mian are deliciously versatile. And the irregular shapes capture pockets of sticky sauces like no other. No two noodles are quite the same, and that’s the point. For ease, they’re also batchable. Spread uncooked noodles on baking paperlined trays and open-freeze until solid, then transfer to freezer bags or airtight containers for up to three months. You can then cook the noodles straight from frozen – and future-you will be very grateful.

Scissor-cut noodles Serves 2 Takes 15 mins plus resting Cost per serve 7p 250g plain flour ¼ tsp salt 1 tsp mild flavoured oil, such as groundnut or vegetable, for brushing

1 Mix the four and salt together in a bowl. Slowly pour 125ml room temperature water over the four while quickly mixing with chopsticks or a fork to form a shaggy dough. Bring together with your hands into a ball. Cover with a tea towel and rest for 20 mins. 2 Transfer the dough to a work surface and use your hands to knead for 5 mins until smooth. Shape into a fairly fat oval. 3 Bring a large pan of water to a gentle boil. Use your fingers to coat the dough with the oil, and a pastry brush to coat your scissor blades, to prevent sticking while you cut (as pictured, right). 4 Carefully holding the dough over the boiling water with one hand, snip away similar sized, 2.5cm strips of dough straight into the water. Once all the dough is cut, increase the heat to a more vigorous boil and cook the noodles for 2-3 mins or until al dente and they’ve risen to the surface. Remove one to check, as different thicknesses may require slightly longer to cook. 5 Use a slotted spoon to lift out the noodles, then shake off the excess water. Use them in miso soups, stir-fries or with Chinese greens dressed in a spicy youpo sauce (see opposite). Each serving contains Energy

Fat

Saturates

Sugars

Salt

1971kJ 466kcal 23%

4g 6%

1g 5%

1g 1%

0.7g 12%

of the reference intake. See page 97. Carbohydrate 92g Protein 13g Fibre 5g Source of manganese

Any type of white wheat flour works. If you use strong bread flour you will need to add a little more water. Wholemeal and gluten-free don’t work so well.

If you want to use a stand mixer with a dough hook, knead the dough on a low speed for 8 mins until smooth, then rest the dough for 15 mins.

If you want to use a stand mixer with a dough hook, knead the dough on a low speed for 8 mins until smooth then rest the dough for 15 mins.

KITCHEN 101

You can also cut the noodles onto an oiled tray and add to the boiling water all at once.

OR A S NF

SSOR-CU CI

SC A

A classic Shanxi condiment is youpo sauce, a combination of light soy sauce, rice vinegar, spring onions, garlic, crushed chillies, sesame seeds and a dash of brown sugar mixed with smoking hot sesame oil.

ASTA ID TP

WORDS SARAH COOK RECIPE LUCY O’REILLY PHOTOGRAPHY AMY GROVER FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Reduce the heat initially so you don’t burn your hands while cutting in the noodles. As the pieces hit the water, the pinched edge of the dough forms into a curl, giving the noodles their folded shape.

The £5 dinner challenge With Christmas looming, there’s even more reason to save on supper so you can start stockpiling treats for the festivities. But frugal doesn’t have to mean frumpy: step up Bruce, with his orzotto spin on a comfort classic

Change it up This also works with risotto rice. You’ll need about 300g and around 1.2ltrs water, added slowly while stirring, as with a traditional risotto method.

‘As soon as I get that autumnal vibe, I drop this into my weekly rotation. It only costs a few quid but nothing about the end result feels remotely budget’

PHOTOGRAPHY CARA CORMACK FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING LUIS PERAL The £5 dinner total is based on the cost of ingredients used to create the dish, using online prices at the time of going to press; some prices might change and some products may be unavailable

READER RECIPE

French onion orzotto Serves 4 Takes 1 hr Cost per serve £1.24 15g butter 1 tbsp olive oil 750g onions, sliced 6 garlic cloves, 4 sliced, 2 crushed 20g fresh flat-leaf parsley, 15g fnely chopped 125g 50% less fat garlic & herb soft cheese 1 tbsp Marmite 1 tbsp Worcester sauce 400g orzo 1 beef stock pot

1 Melt the butter with the oil in a large frying pan. Add the onions and fry for 5 mins, stirring. Add the sliced garlic, pop on a lid and cook for another 20-25 mins, stirring occasionally, until really soft and golden. 2 Meanwhile, stir the chopped parsley and crushed garlic into the soft cheese. Chill. 3 Once the onions are soft, stir in the Marmite and Worcester sauce. Increase the heat and cook for 2 mins, stirring, to increase the caramelisation. Scoop out half the onions and set aside. 4 Stir in the orzo until it is golden and has soaked up all the buttery onion juices. Add the

stock pot and 900ml water. (Add the water in stages if your pan is too full to add it all at once.) 5 Cook for about 15 mins over a low-medium heat, stirring often to prevent the orzo sticking to the bottom. It’s ready when the pasta is cooked and the texture is risotto-like. If it gets dry, splash in more water. 6 Stir in the reserved onions, then serve topped with scoops of soft cheese, lots of black pepper and the remaining parsley. Each serving contains Energy

2583kJ 614kcal 31%

Fat

Saturates

Sugars

Salt

12g 6g 17g 2.0g 17% 28% 19% 33%

of the reference intake. See page 97. Carbohydrate 98g Protein 23g Fibre 10g

Share your dish Have you got a delicious, money-saving recipe you’d love to share with Tesco magazine readers? Send a pic of it, with a list of the ingredients, to tescomag@ cedarcom.co.uk for your chance to be featured here. 75

AD REMOVED

IN SEASON

FIELD TO

What to cook when the best new produce drops. This month: Christmas veg made over

FORK 77

‘Our parsnips are harvested, washed and packed on the same day. Any wonky ones will make their way to the Perfectly Imperfect range. Should there be any waste parsnips, these are used as cattle feed – providing a full circular economy.’ Stephen Shields, technical and sustainability director at Huntapac Produce Ltd

Parsnip, walnut & chocolate streusel loaf Serves 12 Takes 1 hr 30 mins plus cooling Cost per serve 48p

PA RS N I P S

150g butter, melted and cooled, plus extra for greasing 125g light brown soft sugar 3 eggs 1 tsp vanilla extract 180g self-raising flour 1½ tsp ground cinnamon 175g parsnips, peeled and finely grated 75g walnuts, toasted and chopped 80g dark chocolate, finely chopped For the streusel 50g plain flour 40g butter, diced 25g demerara sugar 1 tsp ground cinnamon 20g dark chocolate, finely chopped 25g walnuts, toasted and chopped 1-2 tsp pumpkin seeds (optional)

1 Preheat the oven to gas 2½, 160°C, fan 140°C. Grease a 900g loaf tin and line the base and ends with baking paper. 2 To make the streusel, tip the 50g flour and 40g butter into a mixing bowl and rub together until the mixture forms pea-sized clumps. Stir through the remaining streusel ingredients, including the pumpkin seeds, if using, and chill until needed. 3 For the cake, put the sugar in a mixing bowl and work out any lumps with a whisk. Mix in the melted butter, eggs and vanilla until smooth. Sift over the flour and cinnamon along with a pinch of salt and gently fold through until no lumps remain. Finally, fold through the grated parsnips, walnuts and chocolate until just combined. 4 Transfer the batter to the tin and evenly sprinkle over the streusel topping. Bake in the oven for 50 mins-1 hr until a skewer inserted into the cake comes out clean, with a few damp crumbs. Leave to cool in the tin for 10 mins, then turn out onto a cooling rack. Cut into slices to serve. The cake will keep in an airtight container for 2-3 days, or freeze whole in the tin. Each serving contains Energy

1550kJ 372kcal 19%

Fat

Saturates

Sugars

Salt

24g 11g 17g 0.2g 34% 57% 19% 4%

of the reference intake. See page 97. Carbohydrate 32g Protein 6g Fibre 3g

IN SEASON

WHAT IS IT?

Parsnip skordalia

Skordalia is a creamy, garlicky dip from Greece, usually made with mashed potatoes and olive oil.

Serves 8 as a dip (or 4 as a side) freeze mash only Takes 40 mins Cost per serve 42p 600g parsnips, peeled and cut into chunks 6 garlic cloves, peeled and crushed 100ml extra-virgin olive oil 2 tbsp red wine vinegar 50g feta, crumbled 25g pumpkin seeds ¼ tsp crushed chillies 10g fresh dill, finely chopped 10g fresh flat-leaf parsley, finely chopped ½ lemon, finely zested

1 Put the parsnips into a saucepan of cold water, add a pinch of salt and bring to the boil over a medium heat. Simmer for 20-25 mins until completely tender. Drain into a colander and set aside to steam-dry. 2 Return the parsnips to the pan, mash (or blend) until smooth and gradually beat in the garlic, oil and vinegar until well combined. Season to taste and set aside to cool to room temperature. 3 Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Line a baking sheet with baking paper and sprinkle over the feta, pumpkin seeds and crushed chillies. Bake for 8-10 mins until the feta is lightly golden. Set aside to cool slightly, which will allow the feta to frm up. 4 Spoon the skordalia into a serving bowl or onto a plate. Sprinkle over the feta, pumpkin seeds and chillies, followed by the chopped herbs and lemon zest. Serve with your choice of raw veg, crispbreads or crostini as a side to grilled meat or fsh. Each serving (8) contains Energy

776kJ 187kcal 9%

Saturates

Sugars

Salt

14g 3g 20% 15%

Fat

4g 5%

0.2g 3%

of the reference intake. See page 97. Carbohydrate 10g Protein 4g Fibre 4g 1 of your 5-a-day; high in folate

I LOVE CHICKEN BUT ON WEDNESDAYS IT’S

BETTER NATURE TEMPEH FOR TEA

THE FLAVOUR-HUNGRY PROTEIN WITH MORE GOOD INSIDE

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IN SEASON

‘Our crop is grown in Cockburnspath in the Scottish Borders where the cool coastal climate and fertile soil produce great flavoured sprouts. Modern varieties are sweeter than ever and I love them simply roasted with olive oil and a little sea salt until golden.’

Bombay sprouts & spuds with a date & yogurt dip Serves 4 Takes 50 mins Cost per serve £1.61 500g new potatoes, scrubbed and halved or quartered if large 4 tbsp olive oil 400g Brussels sprouts, trimmed and halved lengthways 2cm piece fresh ginger, peeled and fnely grated 4 garlic cloves, crushed 1 tbsp ground cumin plus 1 tsp 1½ tsp nigella seeds 1½ tsp garam masala 200g Greek-style natural yogurt 8 pitted dates, fnely chopped 1 lemon, fnely zested, then cut into wedges 10g fresh mint, leaves picked and chopped 10g fresh coriander, leaves picked and stalks chopped 4 tbsp pickled sliced red onions (from a jar), drained cooked basmati, pilau rice, roti or naans, warmed (optional)

John Inglis, commercial director at ESG Drysdale, Scottish Borders

1 Preheat the oven to gas 7, 220°C, fan 200°C. Pat the potatoes dry and tip onto a large baking tray. Drizzle over the olive oil, toss to coat and season with a pinch of salt. Transfer to the oven and roast for 15 mins. 2 Remove the tray from the oven and add the sprouts, tossing to coat in the oil and spreading out in a single layer. Roast for 15 mins, then sprinkle over the ginger, garlic, 1 tbsp cumin, the nigella seeds and garam masala and stir into the veg. Roast for a final 5 mins or until the vegetables are well coloured and tender. 3 Meanwhile, stir the extra 1 tsp cumin through the yogurt with the dates, lemon zest, mint and a pinch of salt, to taste. 4 Sprinkle the coriander over the roasted vegetables, finish with the pickled onions and serve with the date yogurt alongside and lemon wedges to squeeze over, plus your favourite rice or breads.

B RU S S E L S S P RO U T S

Each serving contains Energy

1731kJ 413kcal 21%

Fat

Saturates

Sugars

Salt

20g 5g 24g 0.4g 28% 27% 27% 6%

of the reference intake. See page 97. Carbohydrate 44g Protein 10g Fibre 9g 1 of your 5-a-day; high in vitamin C

IN SEASON

Salt

3g 4%

0.5g 9%

I RECIPES EMILY JONZEN PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING TROY WILLIS PROP STYLING MAX ROBINSON

of the reference intake. See page 97. Carbohydrate 13g Protein 10g Fibre 5g 1 of your 5-a-day; high in vitamin C

FO R M

Sugars

SEAS

Fat

Saturates

17g 2g 25% 12%

L REC

Energy

1071kJ 258kcal 13%

Each serving contains

200g Brussels sprouts, trimmed and finely shredded 200g kale, tough stalks removed, leaves finely shredded 1-2 garlic cloves, finely crushed 1½ lemons, juiced 4 tbsp tahini 1 tsp Dijon mustard 30g blanched hazelnuts 75g focaccia, torn into bite-sized pieces

two baking trays. Bake the hazelnuts for 5-6 mins and the focaccia for 12-15 mins until golden. Set aside to cool slightly, then roughly chop the hazelnuts. Scatter the hazelnuts and croutons over the salad, lightly toss and serve.

Serves 4 Takes 25 mins plus 30 mins standing Cost per serve £1.30

1 Put the shredded sprouts and kale into a serving bowl. In a jug, mix together the garlic, lemon juice, tahini and mustard with a generous pinch of salt. Whisk in 2-3 tbsp water to make a thick but pourable dressing. Pour over the veg and mix until well coated. Set aside for 30 mins, allowing the dressing to soften the leaves slightly. 2 Preheat the oven to gas 4, 180°C, fan 160°C. Divide the hazelnuts and focaccia between

Sprout & kale tahini Caesar

25% oﬀ

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to Groundwork, helping children build healthy teeth SCAN and habits for life TO FIND OUT MORE

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FUTURE

Source: mintel.com/insights/food-and-drink/bringing-back-the-good-old-days-how-nostalgia-marketing-can-help-your-brand-succeed Source: c-talk.co.uk/kp-snacks-nik-naks

TO THE

BACK

HOT TAKE

As the trend for nostalgia booms, Joanna Taylor digs deep to find out why yesterday’s food is feeding our imagination today

hoever said that time travel doesn’t exist clearly wasn’t hungry. Because anyone with an appetite knows the portal to the past is just a mouthful away. Whether it’s toad-inthe-hole or Black Forest gateau, we all have our own ways of getting there. Mine? A taste of rice pudding drops me in an autumn long ago, devouring my mum’s rich, creamy recipe and getting a warm, cosy feeling. And a steaming bowl of spag bol will always bring me back to the family dinner table, competing with my sister for the last sprinkle of Cheddar. More of us are seeking out nostalgia. On social media you’ll find viral videos for jazzed-up crumble and old-school caffs with queues snaking out the door. This year’s ‘Dot cake’ boom saw influencers the world over racking up hundreds and thousands of followers by making cakes topped with hundredsand-thousands. Restaurants have been taking a stroll down memory lane too. At Teal in east London, Sally Abé has reinvented the marshmallow teacake with raspberries and Earl Grey custard. Meanwhile, head to The Fat Duck in Bray and you’ll be served mini cereal boxes, rocket lollies and a crab and passion fruit 99 ice-cream cone.

Harking back to simpler times

Joanna Taylor – a contributing editor to Foodism mag and Fortnum & Mason Restaurant Writer of the Year 2026 – is a seasoned food and lifestyle journalist with a particular taste for nostalgia

So why are we so hungry for a taste of times gone by? According to research by Mintel, 76% of UK consumers are attracted to sweets that remind them of their childhood*. Our go-to crisps seem especially tied to bygone eras, with 78% of UK snackers saying that the flavours they enjoyed as children remain their favourites today**. While this suggests many of our cravings were fixed before we’d even chosen our GCSE subjects, according to Martin Pasco, global principal analyst at Mintel, the nostalgia trend is about ‘seeking refuge from a volatile and artificially intelligent world with an idealised and romanticised view that life in the past was simpler,’ he says. Professor Charles Spence, an experimental psychologist at the University of Oxford who specialises in how our senses shape our experience of food, agrees. ‘Nostalgic foods become more like sweets popular when we’re uncertain about things in the world at large,’ he says. that remind ‘They feel reassuring. They feel safe, them of their familiar and known.’ So how can one bite transport us childhood* so vividly? It’s known as ‘the Proust

76% 85

HOT TAKE

efect’, named after the moment in Marcel Proust’s In Search of Lost Time when the taste of a madeleine cake dipped in tea unleashes a rush of childhood memories. Or, for those of us whose French modernist reading is a little rusty, it’s that bit in Ratatouille when fearsome critic Anton Ego takes one mouthful and suddenly becomes a small boy in his mother’s kitchen. According to Professor Spence, smell is especially key to opening that trapdoor. Unlike information from our other senses, scent travels to parts of the brain closely involved with emotion and memory.

Instead of trapping us in the past, fond memories can actually help us to feel more secure in the present

Source: sensorium-milano.com/en/crying-over-food/ Source: southampton.ac.uk/news/2008/11/nostalgic-thoughts-of-happier-times.page

The power of memory Sometimes, those feelings can actually alter how things taste. ‘We’ve been studying a rice pudding dish by Italian chef Federico Rottigni that makes lots of diners cry,’ says Spence. Served at Sensorium in Milan, the dish arrives accompanied by a soundscape featuring a school bell, children’s voices and an older woman looking back over her life. Around 500 people took part in the research, experiencing the pudding under diferent conditions*. ‘We know those who cry in response to the rice pudding like it more. If nostalgia is being triggered, at least in part, then it makes the food taste better.’ The real secret, however, is other people;

nostalgic memories often feature parents, grandparents, siblings and friends, along with the meals and rituals that held those relationships together. Research led by Professor Tim Wildschut at the University of Southampton has found that nostalgia can strengthen feelings of social connection, preserve our sense of continuity and help counter loneliness**. So instead of trapping us in the past, fond memories can actually help us to feel more secure in the present. How much of this is generational? Well, those born between 1981 and 1996 occupy a particularly interesting spot. ‘Millennials are the last non-digitally native generation, giving them a unique perspective that it is possible to live more simply,’ says researcher Jenny Zegler. She adds that their enthusiasm for analogue hobbies and older

HOT TAKE

Three old-school flavour combos for maximising joy Tesco F inest Rhubarb & Custard Layered Yogurt 425g, £2.50 (59p/100g) Classic flavours; top reviews.

Yorkshire Tea Sticky Toffee Brew 112g, £2.49 (£2.22/100g) Your fave retro pud in tea form. We’re sold!

Angel Delight Strawberry Bubble Jelly 4 x 130g, £2.85 (55p/100g) Nothing says throwback quite like Angel Delight, and this has popping boba for added childhood feels.

rituals demonstrates an appreciation for past ways of doing things. Gen Zs, meanwhile, can feel nostalgic for periods they barely even experienced – or missed altogether. Plus, US research suggests that nostalgia can travel between generations*, which is how a parent’s favourite pudding – or even a stranger’s social media post – can begin to mean something to us too. So perhaps our love of nostalgic food isn’t really about turning back the clock but about keeping the best bits in circulation. In the end, every recipe retold and childhood favourite shared from one generation to the next passes something precious down the table. Sure, the past provides the flavour, but it’s those around us – then and now – who make it worth revisiting.

‘Gen Zs can feel nostalgic for periods they barely even experienced or missed altogether’

Blasts from the past The ultimate nostalgic dishes for maximising joy 1 School-dinner sponge

This airy slab of vanilla sponge cake with a carpet of hundreds-and-thousands never fails to make a crowd roar. Bonus points for strawberry or chocolate custard. Give our take on the viral dot cake (from the Tesco Kitchen socials) a go at tes.co/dotcake. 2 Jackets get a glow-up

The humble baked spud is hot stuff again. Split its crisp jacket and pile high with cheese and beans, tuna mayo or chilli. Or make it modern with a dollop of spicy chilli crisp. 3 Rice pudding with a twist

Warming, creamy and anything but boring, give the nursery classic a grown-up glow-up with cardamom, brûléed sugar or a generous swirl of jam. 88

PHOTOGRAPHY TESCO MAGAZINE ARCHIVE, GETTY IMAGES * Source: humanflourishinglab.org/wp-content/uploads/2025/09/HFL-Historical-Nostalgia-in-Modern-America_revised.pdf RECIPES XXXXXXXXXXXXXX PHOTOGRAPHY XXXXXXXXXXXXXX FOOD STYLING XXXXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Retro revivals

Available in the majority of stores.

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Spam & egg fried rice Serves 4 Takes 20 mins Cost per serve £1.85

‘OK, hear me out. I know Spam gives WW2 ration vibes. As a kid, I needed a lot of convincing too. But my mum is the best cook in the world – so she could even turn Spam into an incredible dopamine dish. In a lot of Asian cuisines, Spam is way more versatile than what we know it to be. ‘This recipe is so easy to throw together when I’m in a slump. Here, I’ve made this an entry-level version to Asian cooking, with ingredients you can easily pick up in store. For best results, I use a rice cooker to make the rice, but I know not everyone has one. My secret sauce? It’s actually nasi goreng paste, but it can be hard to fnd so I’ve used a mix of fsh sauce and chilli paste to mimic the flavour. If you’re brave, double the amount of fresh chilli!’

1 Heat half the oil in a wok over a medium-high heat. Add the Spam and stir-fry until golden and crispy all over; 5-6 mins. Scoop out with a slotted spoon, leaving the remaining oil in the pan. 2 Mix together both soy sauces, the oyster sauce and sugar to dissolve the sugar. 3 Reduce the wok heat to medium, then pour in the eggs and scramble to set in large flakes (about 1-2 mins), then scoop out and set aside with the Spam. 4 Add the remaining oil and shallots. Stir-fry over a high heat until just tender; 2-3 mins. Add the garlic, chilli paste (to taste) and fish sauce (or use nasi goreng paste, see left); stir-fry for 1 min. 5 Return the Spam and eggs to the wok with the cooked rice, frozen veg and soy-oyster sauce mixture. Fry for a couple of mins until everything is piping hot. Stir through the fresh chilli, if using. 6 Serve topped with the spring onions and extra soy or oyster sauce, if you like. Each serving contains Energy

2318kJ 554kcal 28%

Fat

Saturates

Sugars

Salt

22g 8g 10g 4.0g 32% 40% 11% 66%

of the reference intake. See page 97. Carbohydrate 55g Protein 28g Fibre 9g

PHOTOGRAPHY AMY GROVER FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Spam fried rice

½ tbsp vegetable oil 340g tin Spam (we used Spam Lite), cut into 5mm pieces 1 tbsp each light and dark soy sauce, plus extra (optional) 1 tbsp oyster sauce, plus extra (optional) 1 tsp caster sugar 3 eggs, beaten 2 echalion shallots, finely diced 6 garlic cloves, crushed 1-2 tbsp chilli paste 1 tbsp fish sauce 175g jasmine rice, cooked to pack instructions and cooled 400g frozen mixed vegetables (we used Grower’s Harvest) 1 red chilli, diced (optional) 3 spring onions, trimmed and thinly sliced

READER RECIPE

CUPBOARD

CLUB Where we show you all the things you can make from food you probably already have. This month: next-level houmous 92

EVERYDAY EASY

Blending with ice helps to ‘whip’ the houmous and make it even lighter and fluffier

ULTIMATE SHARE MOMENT Silky-smooth houmous (made the proper way) Serves 8 Takes 35 mins Cost per serve 30p

RECIPE KAT SCOTT PAYNE PHOTOGRAPHY KRIS KIRKHAM, BECCI HUTCHINGS, CARA CORMACK FOOD STYLING LUCY O’REILLY, CHARLOTTE WHATCOTT PROP STYLING MORAG FARQUHAR, LUIS PERAL

400g tin chickpeas, drained ½ tsp bicarbonate of soda 4 tbsp tahini 1-2 whole garlic cloves, peeled 1 tsp ground cumin 100ml olive oil 1 lemon, juiced pitta breads, warmed (optional)

1 Fill a large saucepan with water and bring to the boil. Add the chickpeas and bicarb and cook for 10-15 mins until the skins start to come of. Drain and rinse with cold water. Remove and discard as many skins as possible from the chickpeas by gently rubbing them between your fingers. Add the chickpeas to a high-powered blender with the tahini, garlic, cumin, olive oil and lemon juice. Add an ice cube or two and a splash of water, then blend until smooth and creamy. Spread the houmous on a serving platter. Try one of our topping ideas to dress it up, if you like, then tuck in with some warm pitta breads. Each serving (plain houmous only) contains Energy

745kJ 180kcal 9%

Saturates

Sugars

Salt

15g 2g 22% 11%

Fat

0g 0%

0.2g 3%

of the reference intake. See page 97. Carbohydrate 5g Protein 4g Fibre 2g

30p per serve

Next-level toppers For Christmas Eve-ease (above) Drizzle with walnut oil, scatter with dried cranberries and pumpkin seeds. For the purists Crispy roasted chickpeas, smoky paprika oil and dill leaves. Find the details on Tesco Kitchen socials. For friendsmas Fry crumbled chestnuts and sage leaves in butter until crispy.

Kat Scott Payne, Tesco Kitchen chef ‘My hack is to boil chickpeas with bicarb to loosen the skins (they make it grainy) and soften them, for even creamier houmous.’

The gift that keeps

GIVING F

or the 14th consecutive year, Tesco is holding its Winter Food Collection. Working with food charity partners Trussell and Felix, Tesco stores collect vital food items donated by customers to give to families facing food insecurity over Christmas. It’s the biggest collection of its kind. Whether you donate a few tins or one of the pre-packed donation bags our community champion colleagues lovingly put together, every item has an impact.

* Source: tescoplc.com/tesco-customers-thanked-for-generous-winterfood-collection-support-as-almost-15-million-meals-donated/

Big community love Last year, you donated a whopping 1.48 million meals worth of long-life food items during the Tesco Winter Food Collection for food distribution charities Trussell and Felix*. More than 2,000 volunteers helped our store colleagues during the collection. Customers at Tesco Handforth Extra in Cheshire and the Hove Superstore in East Sussex – the two stores that donated the most meals through last year’s Collection – know about community spirit. ‘The success of our Winter Food Collection is testament to the generosity of the local community that Tesco Hove serves and the 94

crucial service that foodbanks are known to provide throughout our city,’ says Francesca Ferrari, Tesco Hove’s community champion. ‘One of our customers makes a bulk purchase every year to make sure our campaign gets of to a flying start.’

What can I donate?? Tinned fish & meat Long life drinks (UHT milk, juice)) Sponge & rice puddings Tinned fruit, veg and beans Tea & instant coffee Cooking sauces & cooking oil Dried pasta & noodles Tinned soup & dried pot meals Toiletries (eg shower gel, shampoo & conditioner, toothpaste & toothbrushes, deodorant) Or add a pre-packed donation bag to your shop. They’re available at large stores and selected large Express stores across the UK.

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It’s true: love, actually, is all around. Especially during the Tesco Winter Food Collection

CHARITY DONATIONS

Making a donation The Tesco Winter Food Collection runs from 26 to 28 November in larger stores. Got an Express nearby? Pop in between 23 and 28 November to donate. You can also make a fnancial donation by rounding up your shop at the till between 16 and 29 November, or online via the QR code below and at felixandtrussell.donr.com/magazine.

TO MAKE

donated by Hove Superstore customers

donated by Handforth Extra customers (below)

SCA

9,440 meals

10,357 meals

INANC AF

L DONATI IA

LIFESTYLE PHOTOGRAPHY JO SIDEY PROP STYLING MORAG FARQUHAR

‘We see so much generosity from our customers during the Winter Food Collection. It’s always a massive operation – we load vans with trays to transport the donations to Stockport Foodbank. Last year, the team did around 10 to 14 trips every day. From there, those donations go to support seven different local food banks. Around 4.3 tonnes of food was collected in just two days.’ Paolina Saulino, Tesco community champion at the Handforth Extra store

Donations from the Winter Food Collection, in all large Tesco stores between 26/11/2026 and 28/11/2026 and in all Tesco Express stores between 23/11/2026 and 28/11/2026, will go to a food bank in the Trussell community, or a charity or community group receiving food from Felix. Trussell is the operating name of The Trussell Trust, a registered charity in England and Wales (1110522), and Scotland (SC044246). Felix is a registered charity in England and Wales (1100051), and Scotland (SC052672). All money donated by customers at the round up at till promotion in UK Tesco stores between 16/11/2026 and 29/11/2026 and by clicking through the banner hosted on Tesco.com to donate between 16/11/2026 and 28/02/2027 will be split equally between Trussell and Felix.

PARTY SEASON CONFIDENCE.

C LO S E U P TO 1 0 0 % P R OT E C T I O N FIT

RETHINK YOUR PROTECTION. RETHINK TENA.

Available in larger stores.

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RECIPE INDEX

November

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.

recipes MAIN MEALS

SMALL PLATES & SIDES Parsnip skordalia Bombay sprouts & spuds with a date & yogurt dip Silky smooth houmous (made the proper way)

79 81 93

THE TEAM EDITORIAL Group content director Rachael Ashley Food editor Sarah Cook Content editor Georgina Crothers Group managing editor Kate Best Deputy chief sub editor Julie Stevens ART Art director Nina Brennan Senior art editor Alex Whitfield Senior designer Aasawari Bapat Kale Junior designer Oscar Butterworth CONTENT AND PUBLISHING Senior account director Tracy Saville Senior account manager Lucy May Production manager Deborah Homden WITH THANKS TO Dean Buckley, Gabriella English, Rachel Linstead, Lucy O’Reilly, Emma Webster

CEDAR COMMUNICATIONS CEO Jessica Haigh Group business director Kate McLeod Group operations director Georgina Williams 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

59 41 38 51 75 49 49 38 60 54 56 72 54 90 82 42

SWEET TREATS & DRINKS Maraschino cherry chocolate domes Parsnip, walnut & chocolate streusel loaf Peppermint squares Pomegranate Paloma Speculoos snowballs

23 78 21 31 24

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. Reference intakes are printed below recipes. Find out more at tes.co/referenceintakes. 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

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. 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 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. 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.

See tip on page to make the recipe vegetarian

Group creative director Aileen O’Donnell Content innovation director Kate Fitzpatrick Content director (digital) Sarah Alcock

Caramelised pineapple & pulled chicken pibil Chicken pot pie soup Dirty Martini mac & cheese Easy-bake Cincinnati chilli meatballs French onion orzotto Harissa citrus salmon & cauli-bean mash Jammy egg curry * Marry-me(self) posh beans on toast * Pigs in blankets carbonara PSB & anchovy cheat’s pizza Reuben roastie bowls Scissor-cut noodles Shakshuka-style meatballs Spam & egg fried rice Sprout & kale tahini Caesar Sweet potato pancakes with PIBs & apple-cranberry jam

Vegetarian (free from meat and fish) Vegan (free from animal-derived 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.

MY KITCH KITCHEN TABLE

‘Bobby Brazier says my roast potatoes are the best he’s ever had’

Jo e Sug g, the Str i ctly star and founding father of YouTub e’s Brit C rew, talks nostalgic fo o d m e m o r ie s an d c o ok ing fo r his par tner D iann e B uswe ll

‘I love Marmite, especially on a crumpet. It’s also way nicer than Vegemite (sorry, Dianne).’

it with gravy and prop my veg in there. To this day, I still see it as a mini gravy Jacuzzi. Along with a lot of the UK, I love watching the Sidemen Among Us series when I have my dinner. They upload at dinnertime, so everyone watches while eating.

My date night dinner for Dianne? I’d go for summer rolls with satay dipping sauce. It has to be healthy and nutritious but still bright and colourful. For me, I reckon she’d do some kind of Italian pasta bake in honour of her Sicilian heritage.

My kitchen red flag is chopping with the wrong knife. Dianne uses a bread knife for everything. When I actually want to slice some bread, it’s always covered in some kind of tomato juice.

I take pride in perfecting the roast potato. My sister Zoë makes some good ones too. We had Bobby Brazier round our house and he said they were the best roast potatoes he’s ever had. He did eat the leftovers I was saving for lunch, though. So thanks, Bobby.

Growing up, our kitchen table was too small for us all to actually fit around, so we were very much an eat-on-the-sofa kind of family. I still do it now with Dianne, but we’ve made a pact to be a sit-round-thetable family once Bowden is old enough.

Controversially, I do love a Yorkshire pudding on my Sunday roast. As a kid, I’d fill

Catch Joe on season 2 of Tesco Kitchen now on YouTube.

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY KRIS KIRKHAM, GETTY IMAGES

It’s a cliché, but I love cooking to jazz music. I’ll put on a bit of the Rat Pack, like Frank Sinatra or Dean Martin, and feel like I’m in a film or TV show. Or the Ratatouille theme song and pretend I’m in a French restaurant with a little rat controlling me.

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