Tesco Magazine November 25

THE TEAM

EDITORIAL Content director (print) Lauren Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie

Acting deputy food editor Imogen Hope

Senior writer Georgina Crothers Chief sub

editor Jenny Wackett Deputy chief sub

editor Julie Stevens ART Art director

Nina Brennan Home art director

Melanie Robinson-White Senior art editor

Alex Whitfield Art editor Sarah Prescott

Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Josh Bristow, Nina Christopher, Rachel Linstead, Renée Lo, Maxine McCaghy, Laura McFarlane, Faye McKinnon, Nicky Rampley-Clarke, Natalia Suta, Debbie Voller, Alison Walker

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da

Silva Group business director Kate McLeod

Group operations director Georgina

Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO

Head of content Daniel Porter

Publishing, partnerships and content manager Gabriella Bernardelle Publishing assistant Oliver Rose Publishing assistant

Lottie Smetham Social media and content manager Alexandra Plant Content and social media assistant Lizzie Eley

Social media and influencer executive

Annabelle Lognon

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce

Campaign management associate

Jaipreet Mann

Advertising sales manager Tom Glenister

Cedar Communications Limited,

Bankside 3, 90-100 Southwark St, London

SE1 0SW Tel +44 (0)20 3353 8300

Email tesco.mag@omc.com

Website: cedarcom.co.uk

© 2025 Cedar Communications Limited.

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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

A festive team effort

auren Rose-Smith,

Content director (print)

SANTA’S SQUAD

JAMIE

ROBINSON

Tesco executive chef, product development, p11

BILLIE DUNLEVY

Online therapist, on managing festive stress, p92

JADE GREENHALGH

Food blogger, on get-ahead food, p48

ANGELA ROMEO

Food writer, makes a seasonal bake, p63

There’s a treasured bit of paper in my kitchen cabinet. It’s a check-list I made when cooking my first Christmas dinner, complete with scribbles, gravy splatters and a hurried letter to Santa from my eldest son. There are initials next to jobs I delegated to family – a reminder that doing it together is what makes Christmas special. Make it easy on yourself and enjoy the journey. Try the freeze-ahead recipes on p48, or the special Italian cake, p63, then wrap and keep for the big day. And check out the shopping guide on the reverse of this issue. Happy planning!

For all advertising enquiries, contact tom.glenister@dunnhumby.com this

Visit soundcloud.com/tesco-magazine for an audio version of selected features

EVERYDAY 23 Cook once, eat twice 73 5 for £25 88 Quick, simple meals

WEEKEND 27 Field to fork

Cosy sharing menu

Treat of the week

CHRISTMAS PLANNING 35 Try the trend: Easy edible gifts 45 Festive Food to Order

Let’s party

Freeze-ahead recipes

Award-winning wines

Alternative festive bake

On board with cheese

KNOW-HOW

Supporting nature

SHOPPING

What’s in store

bank donations

HEALTH & WELLBEING

Health updates

Tesco Pharmacy

WHY NOT TRY… NEW WAYS WITH CHEESE

Permission to pause It wouldn’t be Christmas without this festive favourite

COVER RECIPE Goat’s cheese sharing wreath, p68

RECIPE Ella Tarn

PHOTOGRAPHY Maja Smend

FOOD STYLING Troy Willis

PROP STYLING Morag Farquhar

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Your November recipes

SMALL PLATES & SIDES

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived 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.

MAIN MEALS

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. For more information, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Mackerel-stuffed potato skins

Miso cod with edamame

Parsnip, carrot & caraway gratin with hazelnut crumb

Roasted squash & chickpea

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

FLIP FOR GIFTING!

Turn this magazine over to find your bumper Christmas shopping guide, featuring gifts, decs, fashion and drinks.

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

TRENDING FESTIVE PIES

‘Nothing says Christmas quite like your first mince pie of the season. This year, we have a flavour for everyone, whether it’s a classic finished with brandy butter or one with rum-and-raisin flavoured mincemeat. Got a sweet tooth? Get your fix of all-butter pastry with fillings from gingerbread and chocolate sauce topped with marshmallow-flavoured buttercream, to chocolate and hazelnut frangipane.’

FOLLOW THAT STAR

Wow your guests with this stunning Tesco Finest Salted Banoffee Cascading Star 785g, £14 (£1.78/100g) dessert.

TAKE THE BISCUIT

CRUNCH TIME

We’re loving Tesco Finest White Chocolate Miso Flavour Popcorn 100g, £2 This caramel popcorn, with a subtle hint of miso, is perfect for a cosy Christmassy movie night. Why not throw new Tesco Finest Crinkle Cut Japanese Fried Chicken Flavour Crisps 150g, £1.50 (£1/100g), into the mix too.

OH, FUDGE!

OH FUDGE!

Finished with swirls of marshmallow, this cinnamonflavoured fudge makes a tasty festive gift or easy stocking filler. Cinnamon Bun Fudge 150g, £2 (£1.33/100g)

What’s better than a classic bourbon? Your biscuit-tin fave dipped in decadent milk chocolate, of course! For the ultimate accompaniment to your afternoon cuppa, give Milk Chocolate Coated Bourbons 162g, £2.50 (£1.54/100g), a whirl.

Look out for new chocolate-coated custard creams too

THE BIG DAY

Prepare for the biggest roast dinner of the year with these must-try products from the Tesco Finest range. 1 3 4 5 2

2 1 4

3

LET’S PARTY

Take the stress out of hosting and the food up a notch with these bite-size frozen party foods that are ready-prepared – just heat them in the oven and serve with style.

1. 8 Prawn Toast Gyozas with Soy Lime Dip 206g , £3.50 (£1.70/100g);

2. 6 Aromatic Laksa & Coconut Snow Bao Buns 198g , £3 (£1.52/100g);

3. 8 Beef & Horseradish Mash Yorkshire Puddings 112g , £3.50 (£3.13/100g); 4. 10 Katsu Vegetable Spring Rolls 200g , £3.50 (£1.75/100g)

ABSOLUTE CRACKER

Stock up on the festive essentials to complete your post-dinner cheeseboard with these Tesco Finest Rye Crackers with Sourdough 150g, £2 (£1.33/100g)

Pair with your favourite cheese, cured meat or smoked salmon

STEP INTO CHRISTMAS…

…with The Café’s Festive Collection, which will be available from 12 November. Pop in to power up before you get started on your shop, or enjoy it as a place to relax and reward yourself after finishing. You’ll find a wide range of drinks, snacks and meals to suit all tastes.

GIVE ME MORE! Scan the QR code to find your local Tesco Café.

Opens 00:00 29/10/25. Closes 11:59pm 9/12/25. UK 18+ only. 40 winners randomly drawn each win a Garmin Forerunner 165 Sports Watch in black. Prizes are not guaranteed to arrive before Christmas. 1 entry per person. Max 1 prize per household. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www.tesco.com/zones/tesco-competitions. Promoter: Tesco Stores Ltd. Supplier: Unilever UK Limited. Administrator: Prizeology Limited.

Growing great brands.

The Tesco Accelerator Programme is bringing you the brightest brands. Here’s how it works…

Abold initiative to support small and on-trend brands, the Tesco Accelerator Programme works with innovative businesses, some of which strive for good, whether that’s reducing their environmental impact or giving back to the community. As well as stocking their brand in stores, the programme provides business development support and mentorship to help these selected companies grow and thrive. Look out for these lines and more in store and online.

CACAO MAGIC

Ombar may well make you change the way you think about chocolate. Made from 100% cacao, Ombar* bars are certified Fairtrade, organic and vegan-friendly***. ‘We make our chocolate from scratch and buy the cacao from farmer cooperatives in Ecuador†,’ says founder Richard Turner, who started the business in his kitchen and now makes Ombar in Cambridgeshire.

BEAN FEAST

High in fibre, Bold Bean Co Queen Butter Beans 570g*, £3.25 (57p/100g), are free from additives and preservatives – just beans, water and a pinch of salt.

DREAM CLEAN

Make doing the washing something you actually look forward to by using dreamy-smelling laundry products from Tallow+Ash*. Featuring scents made to the same high standards as fine fragrances, and with no harsh chemicals, Tallow+Ash natural laundry products are super-gentle on your skin**. Co-founder Ciara McGurk says, ‘The Accelerator Programme means more people can discover our products and turn a chore into something they’re excited about ticking off.’

ENERGY FIX

Made from ceremonialgrade matcha††, perk up with Perfect Ted Green Tea Apple & Raspberry 4 x 250ml* , £4.80 (48p/100ml), or brew a cup with Perfect Ted Organic Matcha Green Tea Powder 30g*, £10.50 (£3.50/10g)

GIVE A LITTLE

Even the smallest donation to Tesco’s charity partners FareShare and Trussell can help make a big difference

All year round, food banks help support families and individuals across the UK who are facing hunger and financial hardship. Christmas in particular is a time for giving and any donation, big or small, can have a real impact on individuals and families who need it most, helping to make their Christmas a little brighter.

You can donate to FareShare or Trussell by rounding up your bill at the till or donating after you’ve done your online shop*. In 2024, this pre-Christmas Winter Food Collection raised more than £440,000** .

The gift of giving

The Tesco Winter Food Collection is donating to its charity partners FareShare (fareshare.org.uk) and Trussell (trussell.org.uk). The latter is a nationwide community of food banks providing emergency food and practical support to people in their hardest moments, while FareShare supports thousands of frontline charities in communities across the country. During your shop, you can donate non-perishable items like the ones listed below and drop them off at the collection point on your way out of any large or Express UK Tesco store.

SHOPPING LIST

What can I donate?

Look for longlife cupboard ingredients and toiletries, such as:

• Tinned fish

• Tinned meat and pies

• Tinned vegetarian meals

• Longlife juice

• UHT milk

• Sponge & rice puddings

• Tinned fruit & vegetables

• Tea & instant coffee

• Cereals

• Cooking sauces

• Tinned beans and pulses

• Dried pasta, noodles & rice

• Tinned soup & dried pot meals

• Snacks, eg dried fruit, nuts & biscuits

• Peanut butter, preserves & condiments

• Cooking oil

• Toilet roll

• Toiletries, such as shower gel, shampoo and conditioner, toothpaste and toothbrushes, and deodorant

During Tesco’s Winter Food Collection there will be specially prepared donation bags available, to make donating even easier.

‘Food banks are a last resort for people hardship.facing Thank you Tesco, and its customers, for coming out in support of your local food bank’

Emma Revie, CEO, Trussell

WINTER FOOD COLLECTION DATES

24-29 November 2025

Donate in Tesco Express stores

27-29 November 2025

Donate in larger Tesco stores

Scan the QR code to donate money or leave food at collection points in all stores all year round.

‘Every year, we are blown away by the generosity of Tesco customers at the Winter Food Collection’

Kris Gibbon-Walsh, CEO, FareShare

Donations from the Winter Food Collection, in all large Tesco stores between 27/11/2025 and 29/11/2025 and in all Tesco Express stores between 24/11/2025 and 29/11/2025, will go to a food bank in the Trussell community, or a charity or community group receiving food from FareShare. Trussell is the operating name of The Trussell Trust, a registered charity in England & Wales (1110522) and Scotland (SC044246). FareShare is a registered charity in England & Wales (1100051) and Scotland (SC052672). *All money donated by customers at the round up at till promotion in UK Tesco stores between 24/11/2025 and 30/11/2025 and by clicking through the banner hosted on Tesco.com to donate between 24/11/2025 and 28/02/2026 will be split equally between FareShare, a registered charity in England and Wales (1100051) and Scotland (SC052672) and Trussell, the operating name of The Trussell Trust a registered charity in England & Wales (1110522) and Scotland (SC044246).

COOK ONCE, EAT TWICE

Use tinned lentils to make two satisfying, time-saving dinners

Din

Dinner tonight

LENTIL SHEPHERD’S PIE WITH GARLIC & HERB MASH

Serves 4

Takes 1 hr 15 mins

Cost per serve £1.26

2 tbsp sunfower oil

2 onions, finely chopped

2 carrots, scrubbed and finely chopped

2 celery sticks, chopped

3 garlic cloves, crushed

1 bay leaf

400g tin chopped tomatoes

2 tbsp tomato purée

1 vegetable stock pot, made up to 500ml 4 x 390g tins green lentils, drained and rinsed

2 tbsp soy sauce steamed green vegetables (optional)

For the mash

900g foury potatoes, such as Maris Piper, peeled and cut into chunks

100g Le Roulé garlic & herbs cheese

2 tbsp whole milk

1 For the mash, bring the potatoes to the boil in a pan of water, then simmer for 15-20 mins until tender. Drain, return to the pan and mash. Add the cheese and milk and stir through until smooth; season to taste.

2 Meanwhile, heat the oil in a lidded saucepan or casserole dish. Add the onions, carrots and celery, cover and cook over a low heat for 8-10 mins until softened. Add the garlic, cook for 1 min, then stir in the bay leaf, chopped tomatoes, tomato purée, and stock. Simmer for 10 mins or until slightly reduced.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Stir the lentils and soy sauce into the pan and simmer for 10 mins; season to taste. Set aside half the ragu (about 950g) in an airtight container to cool for the Lentil keema curry (right). Chill for up to 2 days. Spoon the rest into an ovenproof dish and dollop over the mash, then bake for 20-25 mins until bubbling. Serve with steamed green veg, if you like.

Dinner tomorrow

LENTIL

KEEMA CURRY

Serves 4

Takes 35 mins

Cost per serve 97p

300g long-grain brown rice

2 tsp sunfower oil ½ tsp ground turmeric

2cm piece fresh ginger, finely grated

1 tbsp garam masala

2 tbsp tomato purée

950g leftover lentil ragu (see recipe, left)

200g frozen peas

15g fresh coriander, chopped

4 tbsp natural yogurt lemon wedges (optional)

1 Cook the rice to pack instructions. Meanwhile, heat the oil in a high-sided frying pan over a low heat. Add the turmeric, ginger and garam masala and fry for 1-2 mins until fragrant. Stir in the tomato purée followed by the leftover lentil ragu and 150ml water; simmer for 10 mins. Stir in the peas and simmer for another 3-4 mins until just cooked.

2 Divide the rice among bowls. Spoon over the keema, top with the coriander and yogurt and serve with lemon wedges for squeezing over, if you like.

Each serving contains of the reference intake. See page 9. Carbohydrate 98g Protein 20g Fibre 17g 2 of your 5-a-day; source of fibre; source of vitamin A

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TENDERSWEET CARROTS FIELD TO FORK

The colder months mean it’s bumper crop time for versatile root veg

‘Grown

PICK OF THE CROP

in the fertile soils along the Moray Coast in the Scottish Highlands, Tendersweet carrots are crisp with a distinctively sweet flavour.’

Bex Goldsmith, category director, Burgess Farms/ Nessgro, Inverness

OLIVE OIL CARROT CAKE MUFFINS

Makes 12 freeze undecorated muffins

Takes 45 mins plus cooling

Cost per muffin 64p

Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Mix 225g self-raising flour with 1 tsp each bicarbonate of soda, ground cinnamon and mixed spice and a pinch of salt to combine. Mix 170ml olive oil with 180g light brown soft sugar in a mixing bowl. Whisk in 2 large beaten eggs and 1 tsp vanilla extract, then tip in the flour mixture and stir together until just combined. Fold in 225g scrubbed and coarsely grated Tendersweet carrots and 50g chopped walnuts, then spoon into the

paper cases. Bake for 20-25 mins until risen and golden. Transfer to a wire rack to cool completely. Meanwhile, beat 100g softened butter with an electric whisk until pale. Sieve in 100g icing sugar and whisk again for 3-4 mins until pale and creamy. Beat in 200g soft cheese (at room temperature) until just combined and smooth, then spread over the muffins. Scatter with the zest of 1 orange to serve. Store in the fridge in an airtight container for up to 1 week.

Each muffin contains

HONEY-ROASTED

CARROT & WHIPPED

FETA TART

Serves 6

Takes 1 hr 10 mins

Cost per serve £2.06

320g pack reduced-fat ready-rolled puff pastry

1 egg, beaten

3 x 150g packs

Tendersweet carrots, scrubbed

1 tbsp olive oil

1 tbsp clear honey

30g blanched hazelnuts, chopped (optional)

1 tbsp za’atar

2 x 160g pots Tesco

Finest whipped feta with mint

5g fresh flat-leaf parsley, finely chopped

1 lemon, zested

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry on its paper. Score a 2cm border around the edge, being careful not to cut all the way through. Transfer to a baking tray, brush all over with beaten egg, then bake for 15 mins or until puffed up and golden. Leave to cool to room temperature.

2 Meanwhile, reduce the oven temperature to gas 4, 180°C, fan 160°C.

Toss the carrots in the oil, season and arrange on a baking tray in a single layer. Roast for 35 mins until golden. Drizzle with the honey, scatter over the hazelnuts (if using) and za’atar Return to the oven for another 5-7 mins until sticky and tender.

3 Gently press down the centre of the pastry case, leaving the border standing taller. Evenly spread the inside with the whipped feta, then top with the roasted carrots and hazelnuts. Scatter over the chopped parsley and lemon zest to serve. The tart reheats well the next day or can be served at room temperature. Leftovers will keep, covered, in the fridge for up to 3 days.

Each serving contains

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ECHALION SHALLOTS

PICK OF THE CROP

‘A milder, sweeter alternative to onions, echalion shallots elevate any dish into something that bit more special.’

Rachel Kitchen, partner, Kitchen Garden Produce, Norfolk and Lincolnshire

PICKLED SHALLOTS

Makes 700ml

Takes 15 mins plus cooling Cost per tbsp 10p

Add 250ml white wine vinegar to a saucepan along with 100ml water, 1 tbsp each caster sugar and fne salt, ½ tsp black peppercorns, 1 tsp coriander seeds and 2 bay leaves. Put over a medium heat for 5 mins or until the sugar and salt have dissolved; leave to cool completely. Meanwhile, slice

a 400g pack Tesco Finest echalion shallots into 5mm rounds and pack into a sterilised* 700ml jar. Pour the cooled pickling liquor over the shallots and tightly screw on the lid; set aside for 24 hrs. Once opened, store in the fridge for up to 2 weeks.

LUIS PERAL

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas

1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

FRENCH-STYLE

SHALLOT SOUP

Serves 4

Takes 1 hr 15 mins

Cost per serve

£1.69

MAKE AHEAD Make the soup the day before. Store, covered, in the fridge, then reheat until piping hot to serve.

35g butter

2 x 400g packs Tesco Finest echalion shallots, thinly sliced

3 garlic cloves, 2 fnely sliced, 1 halved

6 fresh thyme sprigs, leaves picked

1 tbsp plain flour

50ml fno sherry

1 beef stock pot, made up to 600ml

1 part-baked white baguette, sliced at an angle

½ tbsp olive oil

60g Gruyère, grated

1 Melt the butter in a lidded saucepan over a medium heat. Add the shallots, stir to coat in the butter, then cover and cook for 15 mins, checking and stirring regularly until softened and they’ve released lots of liquid. Remove the lid, add the sliced garlic and two-thirds of the thyme leaves and cook for another 15-18 mins, stirring regularly, until caramelised.

2 Stir in the four, cook for 2 mins, then pour over the sherry and bubble for 3 mins. Add the stock, bring to a simmer and cook for 20 mins. Season with black pepper.

3 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Arrange the baguette slices on a baking tray. Drizzle over the oil, then toast in the oven for 5 mins or until lightly golden. Turn the

slices over and rub one side of the bread with the halved garlic clove. Scatter over the grated Gruyère, then return to the oven for 3-4 mins until oozy and golden.

4 Spoon the shallot soup into bowls and top with the garlicky Gruyère toasts and remaining thyme leaves to serve.

Each serving contains

LITTLE GEMS

Treat a loved one to these jewel-bright bites Easy

MAKE IT AT HOME

Melt dark chocolate in bursts in the microwave or in a bowl set over a pan of simmering water. Use a teaspoon to spoon small rounds of chocolate onto a lined baking sheet and set aside for 2 mins before scattering with pomegranate seeds – you could add a few sea salt flakes or chopped pistachios too. Leave to set, then store in an airtight container in the fridge.

Fuel economy and CO2 results for Vauxhall Frontera Electric 44kWh 113PS Automatic. Mpg (l/100km): N/A. CO2 emissions: 0g/km. Electric range up to 253 miles (WLTP). The range and electric consumption figures mentioned comply with the WLTP test procedure, on the basis of which new vehicles are type approved from 1 September 2018. They may vary depending on actual conditions of use and on different factors such as: vehicle load, accessories fitted (post registration), speed, thermal comfort on board the vehicle, driving style and outside temperature. Please contact your Vauxhall Retailer for further information. Customers will receive 50,000 Tesco Clubcard points (worth £500 in Clubcard vouchers) when purchasing a new Vauxhall. 18+. T&Cs apply. For full terms & conditions visit: https://www.vauxhall.co.uk/electric/tesco/tesco-clubcard.html Get

Winter wonderland

Prepare for all the festive feels with this fabulously cosy sharing menu

FISH PIE WITH CAPERS, DILL & CELERIAC MASH

Serves 6

Takes 1 hr 15 mins

Cost per serve £3.32

500g celeriac, peeled and chopped

250g Maris Piper potatoes, peeled and chopped

60g butter

200ml 50% less fat crème fraîche

1 leek, halved lengthways and thinly sliced

1 tsp fennel seeds

1tbspplainflour

50ml white wine (optional)

½ vegetable stock pot, made up to 175ml

200ml milk

1½ tbsp capers, chopped

1 lemon, zested

20g pack fresh dill, fnelychopped

260g pack boneless salmonfllets,skinned and cut into 3cm chunks

280g pack boneless cod fllets,skinnedandcut into 3cm chunks

1 Preheat the oven to gas 6, 200°C, fan 180°C.

Boil the celeriac and potatoes in a pan of water for 15 mins or until tender. Drain well, then return to the pan to steam-dry for a few mins. Add 25g butter, 50ml crème fraîche and season to taste; mash well, then set aside, covered.

2 Melt the remaining butter in a pan over a low heat; cook the leek and fennel seeds for 5 mins or until softened. Stir in the flour; cook for 2 mins, stirring often. If using the wine, add and cook for 2 mins. Whisk in the stock until lump-free, then whisk in the milk and cook for 2-3 mins until it thickens. Remove from the heat, then stir in the remaining crème fraîche, the capers, lemon zest and 15g dill.

3 Put the fish in a 25 x 20cm ovenproof dish, pour over the sauce, stir gently, then spoon over the mash. Ruffle the top with a fork. Put on a baking tray and bake for 30-35 mins or until bubbling. Scatter with the remaining dill. Leftovers will keep for up to 3 days in an airtight container in the fridge. Each serving contains

GIN-ROASTED BEETROOT & FENNEL

Serves 6

Takes 45 mins

Cost per serve 75p

450g bunch raw organic beetroot, scrubbed and cut into 1cm wedges

2 fennel bulbs, trimmed and cut into 1cm wedges or slices, fronds reserved

1½ tbsp olive oil

1½ tbsp gin

2 tsp cider vinegar

1 fresh rosemary sprig, leaves picked and fnelychopped

LEMON & GARLIC BUTTER

CAVOLO NERO

Serves 6 Takes 20 mins

Cost per serve 38p

30g blanched hazelnuts

15g butter

1 garlic clove, crushed 200g pack Tesco Finest cavolo nero kale, sliced ½ lemon, zested and juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the beetroot and fennel with the oil, gin and vinegar in a baking tray; season.

2 Spread out into a single layer, then roast for 30 mins, tossing halfway, or until softened. Sprinkle over the chopped rosemary and roast for a final 5 mins before serving. Serve with the reserved fennel fronds on top. Any leftovers will keep for up to 3 days in an airtight container in the fridge.

Each serving contains

1 Toast the hazelnuts in a dry frying pan over a medium heat for 5-10 mins, stirring often, until toasted. Tip onto a board, chop, then set aside.

2 Melt the butter in the empty pan over a medium heat and fry the garlic for 1 min or until fragrant. Add the cavolo nero and a pinch of salt, cook for 2 mins using tongs to turn the leaves, then add a splash of water and cook for 1 more min or until softened, stirring often.

3 Remove from the heat, squeeze over the lemon juice, stir, then scatter with the lemon zest and hazelnuts to serve. Any leftovers will keep for up to 3 days in an airtight container in the fridge.

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

CHOCOLATE ORANGE MOUSSE

Serves 6-8

Takes 10 mins plus at least 4 hrs chilling

Cost per serve 85p

100g Tesco Finest 75% dark chocolate, fnelychopped

120ml condensed milk

150mlwhippingcream

1orange,zested,plus 1½tbspjuice

To serve 2freshrosemarysprigs, bashed

200mlwhippingcream

1tbspicingsugar

1orange,cutinto segments

125graspberries

6amarettibiscuits, crushed(optional)

30gpistachios, chopped(optional)

1 Melt the chocolate in 10-sec bursts in the microwave, stirring between each, until smooth. Leave to cool slightly while you prepare the cream.

2 Whisk together the condensed milk, cream and a pinch of salt until it’s thick enough to form ribbons. Spoon a third of the mixture into the melted chocolate and mix to combine. Gently fold the chocolate mixture back into the remaining cream, then stir in the orange juice and half the zest. Divide the mixture between serving glasses, then cover and chill in the fridge for at least 4 hrs or overnight to set.

3 Meanwhile, put the rosemary sprigs in a bowl with 200ml whipping cream and leave to infuse while the mousse sets.

4 When ready to serve, pass the cream through a sieve and discard the rosemary, then whisk the cream with the icing sugar to form soft peaks. Serve each mousse topped with the remaining orange zest, the orange segments, rosemary cream and raspberries. Put the biscuits and pistachios (if using) into bowls for guests to help themselves to. Any leftovers will keep, covered, for up to 3 days in the fridge.

GIVE ME MORE! Find more Christmas recipes, on Tesco Real Food.

WIN HIGHLANDS EXPERIENCE THE ULTIMATE

PRIZE INCLUDES:

Guided tour & tasting at The Glenlivet Distillery Loch Ness boat cruise Urquhart Castle tickets

Text GLENLIVET2, your full name and postcode to 60110 by 11.59pm on 2.12.25. Texts charged at your standard network rate.

Plan now for Christmas

Create your perfect menu and get in everything you need with Festive Food to Order

BOOK YOUR SLOT

TREAT your family to exclusive Chef’s Collection dishes you won’t be able to buy in store.

BRING the drama with the best fuss-free desserts worthy of French patisseries.

RELAX and enjoy the big day with all your favourite mains and sides.

DO your whole Christmas food shop in one go, adding Festive Food to Order items to your regular shopping basket once you’ve booked your slot* .

GET the Tesco app to access all your Clubcard benefits and enjoy Clubcard prices** .

Open the Tesco app and get your Christmas started. Scan the QR code to browse the range now. You can book your slot and start shopping from 4 November* .

PARTY TRICKS

’Tis the season for hosting! Keep calm and party on with Tesco mag team’s failsafe tips

Raise the bar

BE PRESENT at your own party, not stuck making cocktails. Make two big-batch sharing drinks that guests can help themselves to – one boozy and one alcohol-free. The punch bowl is making a comeback; try this one: tes.co/bigbatchcocktail. Flip this magazine over to find lots more drinks inspiration in our festive shopping guide.

CUSTOMISE ice cube trays to elevate drinks; freeze olives in their brine to add a dirty twist to cocktails, or freeze cubes of spicy tomato juice for savoury depth.

NO ICE? No problem. Keep spirits in the freezer for instantly chilled drinks. The alcohol content means they won’t freeze solid. Just remember to tell guests where you’ve stashed the gin.

HELP GUESTS keep track of their drinks by tying coloured ribbons around the glass stems.

Shortcut to success

• Harness the power of platters and forgo serving up plated portions. It’s a friendly way to invite people to tuck in and food can look impressive piled onto big plates and boards.

• Dips are our fail-safe, but why not take things up a level with easy flavoured butters, served with warm bread? Mix soft herbs like parsley, thyme, dill and tarragon into salted butter, alongside minced garlic and lemon zest, or try tes.co/flavouredbutters.

• Find your favourite shortcut ingredients. A jar of caramelised onion chutney is great for adding to sausage meat to make tasty sausage

Forget the stress…

…WITH OUR ONLINE FESTIVE MENU PLANNER

rolls. Ready-to-use puff pastry makes savoury treats easy, when topped with a jar of tapenade and baked.

• For a trending snack, try charcuterie nachos – top your favourite crisps with a melting cheese of your choice, pop under the grill until bubbly before topping with torn cured meats and a drizzle of balsamic glaze.

• Choose a stress-free dessert like affogato – a scoop of vanilla ice cream topped with a shot of espresso. Or have a go at the Tesco Finest Dark Belgian Chocolate Millionaire’s Shortbread Kit 400g, £3.50 (88p/100g)

SELECT how you want to host, plus any dietary requirements. EXPLORE your favourite festive recipes. COMBINE Tesco recipes with brand new products from the Tesco Festive Food to Order range. SHARE your own personalised menu with family and friends.

WITH ONE CLICK add everything you need straight to your basket.

GIVE ME MORE! Scan this QR code to get started with the Festive Menu Planner.

Wow guests with this spicy reinvention of the no-cook classic starter.

GOCHUJANG PRAWN COCKTAILS

Serves 6

Takes 15 mins

Cost per serve £2.06

GET AHEAD For stress-free hosting, make all the components a few hours ahead and store in the fridge to assemble when ready to serve.

1 tbsp tomato ketchup

1 tbsp gochujang paste

2 tbsp reduced-fat mayonnaise

1 lime, zested and juiced

½ cucumber (sliced lengthways), peeled into long strips

2 x 150g packs Tesco Finest cooked jumbo king prawns

1 Little Gem lettuce, fnely shredded

2 spring onions, trimmed and shredded

80g pack pomegranate seeds

1 red chilli, deseeded and thinly sliced (optional)

1 tbsp sesame seeds, toasted

5g fresh chives, fnely chopped

1 Make the spicy Marie Rose sauce: mix the ketchup, gochujang paste, mayonnaise, lime zest and half the juice in a bowl until smooth. Season well with black pepper and set aside.

2 Toss the cucumber ribbons with the remaining lime juice and a small pinch of salt, scrunching slightly to lightly pickle. Mix all but 6 of the prawns through the spicy Marie Rose sauce.

3 Layer up the shredded lettuce, pickled cucumber ribbons, spring onions, most of the pomegranate seeds and chilli (if using) and the Marie Rose prawns in 6 coupe or Martini glasses, spooning any remaining sauce over the top. Top with the remaining prawns, then scatter with the sesame seeds, chives and remaining pomegranate seeds to serve.

Each serving contains

GAME-CHANGERS

Get a jump on Christmas with these useful make-andfreeze ahead recipes from foodie blogger Jade Greenhalgh

JADE GREENHALGH, foodie blogger @jadesbites

‘Your freezer is your best friend when it comes to preparing for festivities and I make sure mine is stocked come November. This versatile arancini is my fave – perfect as a starter, canapé or indulgent veggie main.’

SQUASH & BLUE CHEESE ARANCINI

Makes 12

Takes 1 hr 40 mins plus cooling

Cost per arancini 87p

COOK’S TIP Make sure the risotto is completely cold before shaping, as this helps it bind together properly.

1 small butternut squash, peeled and cut into 1cm cubes

1 tbsp olive oil, plus 1 tsp

1 onion, fnely diced

2 garlic cloves, fnely chopped

250g arborio rice

1 vegetable stock pot, made up to 750ml

70g pecorino, fnely grated

75g panko breadcrumbs

2 tbsp dried sage

6 tbsp plain flour

3 eggs, beaten

220g vegetarian blue cheese, cut into 12 cubes (we used Stilton)

500ml vegetable oil, for deep frying

fresh sage leaves and chutney, to serve (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Toss the squash with 1 tbsp oil, spread out on a baking tray and roast for 40-50 mins or until golden and soft. Set aside to cool completely.

2 Meanwhile, heat the remaining oil in a saucepan and fry the onion and garlic over a medium heat for 10-15 mins until softened. Stir in the rice and toast for 1–2 mins until slightly translucent, then add the stock a third at a time, allowing it to be absorbed before adding the next and stirring regularly. Cook for 20-25 mins until the rice is tender and creamy but still holds its shape. Stir in 50g pecorino, then remove from the heat. Spread the risotto out on a tray to cool before transferring to the fridge to cool completely. For food safety reasons, make sure you refrigerate the rice within an hour.

3 In a shallow tray, mix the breadcrumbs, dried sage and remaining pecorino. Put the four and eggs in separate bowls.

4 Once cool, mix the squash into the risotto. With damp hands, take a golf ball-sized amount of risotto and fatten slightly. Press a cube of cheese into the centre, then mould the rice around it to form a firm ball. Repeat to make 12 arancini, ensuring each one is compact and tightly shaped.

5 Roll each ball in the four, then dip into the egg and coat in the breadcrumbs. Place the arancini on a clean tray and chill for at least 30 mins, or freeze in a single layer on a baking tray. Once frozen, transfer to an airtight container and freeze for up to 1 month. Defrost overnight in the fridge until fully thawed, then continue as below.

6 Heat the vegetable oil in a deep saucepan or fryer to 170-180°C. Test the oil with a kitchen thermometer or drop in a breadcrumb – it should sizzle instantly. Working in batches, carefully lower in the arancini and fry for 4-5 mins or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm, uncovered, in a low oven. Repeat with the remaining arancini. Serve with sage leaves and chutney, if you like.

Each arancini contains

* We recommend this recipe for a special occasion or treat, as part of a balanced diet

‘A creamy root veg gratin with a subtle kick of horseradish and a golden, nutty topping. This makes a fantastic side dish for roasts or a hearty winter main.’

PARSNIP, CARROT & CARAWAY GRATIN WITH HAZELNUT CRUMB

Serves 6

Takes 1 hr 20 mins

Cost per serve 90p

500g carrots, trimmed, scrubbed and thinly sliced

500g parsnips, peeled and thinly sliced

300ml pot whipping cream

3 tbsp horseradish sauce

1 tsp caraway seeds For the hazelnut crumb

2 tbsp butter

40g roasted chopped hazelnuts

50g panko breadcrumbs

25g pecorino, grated

1 Preheat the oven to gas 4, 180°C, fan 160°C. Layer the carrots and parsnips in a medium-sized ovenproof dish.

2 For the crumb, melt the butter over a medium heat in a frying pan. Add the hazelnuts and breadcrumbs and cook for a few mins, stirring often, until lightly toasted. Remove from the heat; allow to cool slightly. Stir through the pecorino.

3 In a bowl or jug, mix the cream, horseradish sauce and caraway seeds. Pour over the sliced vegetables, making sure everything is well coated.

4 Sprinkle the hazelnut crumb over the gratin. If making ahead, cover tightly with clingfilm and foil and freeze for up to 1 month. Defrost overnight in the fridge. Bake (from fresh or defrosted) for 45-55 mins or until piping hot and the top is golden and crisp*

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

STICKY MAPLE PIGS IN BLANKETS

TRAYBAKE

Serves 6

Takes 1 hr 30 mins

Cost per serve £1.71

4 large carrots, scrubbed and cut into batons (about 600g)

8 baby potatoes, quartered lengthways (about 400g)

6 parsnips, peeled and cut into batons (about 400g)

85g sage & onion stuffing mix

6 smoked streaky bacon rashers, halved lengthways

12 Tesco Finest pork & honey chipolatas

2 red onions, quartered

25g frozen cranberries

1 tbsp olive oil

350g pot Tesco Finest onion gravy

For the glaze

30ml olive oil

30ml maple syrup

1-2 tbsp wholegrain mustard (to taste)

1 tsp dried sage

1 Boil the carrots and potatoes for 5 mins or until just tender, adding the parsnips for the final 3 mins.

Drain well and leave to steam-dry. If freezing ahead, cool completely and pat dry, then layer into freezer-proof containers. Freeze for up to 3 months.

2 Prepare 8 stuffing balls following the pack instructions. Stretch the streaky bacon strips and wrap around the chipolatas to create pigs in blankets. If freezing ahead, put the stuffing and pigs in blankets into freezer-proof containers and freeze for up to 3 months. Defrost the vegetables, stuffing and pigs in blankets overnight in the fridge, then cook as below.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Tip the blanched carrots, potatoes and parsnips into a roasting tin along with the onions and cranberries. Drizzle with the oil, season and toss everything together. Roast for 20 mins.

4 In a bowl, whisk together the glaze ingredients.

5 Add the stuffing balls and pigs in blankets to the roasted veg, drizzle over the glaze and toss to coat. Return to the oven for a further 35-40 mins or until the pigs in blankets are golden and cooked through, and the vegetables are caramelised.

6 Heat the gravy in a microwave or saucepan until steaming to serve alongside the traybake.

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

‘Soft golden rolls filled with savoury stuffing, tender turkey, melted Brie and sweet chutney – all wrapped in fluffy pizza dough. Perfect for using up leftovers or serving at a buffet.’

TURKEY & BRIE ROLLS

Makes 12

Takes 50 mins plus cooling Cost per roll 89p

2 x 400g packs ready-rolled pizza dough sheets 170g pack sage & onion stuffing mix

10g fresh thyme, leaves picked

300g jar tomato chutney (caramelised onion or cranberry also work well)

300g cooked shredded turkey or chicken

320g Brie, sliced into 1-2cm thick pieces

1 egg, beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the dough on the baking paper.

2 Make up the stuffing to pack instructions and cool for 20 mins. Divide the stuffing evenly between the dough sheets, spreading it in an even layer and leaving a 1cm border along one long edge of each.

3 Scatter over the thyme leaves, then spread over the chutney. Arrange the shredded meat on top, then lay over the sliced Brie.

4 Brush the 1cm borders with beaten egg. Starting from the opposite long edge, carefully roll up the doughs into long sausage shapes, rolling firmly but not too tightly. When you’ve reached the opposite edge with the egg wash, pinch to seal the seams.

5 Using a sharp knife, cut each roll into 6 equal slices to make 12. Arrange the rolls cut-side up on 2 lined baking trays, spacing apart to give room to expand. Brush the tops with the remaining egg.

6 Bake for 25-30 mins or until golden, puffed up and bubbling with melted Brie.

7 If making ahead, freeze the cooked rolls in a single layer on a baking tray. Once frozen, transfer to an airtight container and freeze for up to 1 month. Defrost overnight in the fridge, then reheat in the oven for 10-15 mins or until piping hot.

roll contains

the reference intake. See page 9.

GIVE ME MORE!

Find more Christmas get-ahead recipes, on Tesco Real Food.

Ready to roast

Slay the Christmas food prep this year with pro kit fit for the festive table

IN

SEASON

Uniquely hand-crafted from hard-wearing end-grain wood for fewer scratches. Butcher’s Block, £22 CHOP, CHOP

Make cooking for Christmas more joyful by treating yourself to some gorgeous, hard-working cookware. Everything in the Go Cook range is built to last as well as look good – from oven-to-table dishes and casseroles to beautiful yet practical utensils. Just accessorise with your favourite Christmas tunes in the background.

BOAST

YOUR ROAST

This durable aluminium roaster with ceramic coating will go from oven to hob to table. All-In-One Roaster, £20

Bake the magic of Christmas

win for the Wine

From fabulous fizz to reds with credentials, get into the festive spirit with Tesco’s award-winning wines

The yule log isn’t the only delight that deserves the festive spotlight. Whether you’re putting on a spread or want a good bottle for a game of cards, Tesco Finest wines are out to impress - they have recently won the coveted IWC Own Label Range of the Year and IWC Supermarket of the Year. Wine writer Natalia Suta asks Graham Nash, Tesco lead product development manager, what makes these bottles winners.

QMeet the expert Graham Nash, Tesco lead product development manager

THERE ARE A LOT OF SHINY MEDALS ON THESE BOTTLES – WHAT DO THEY ACTUALLY MEAN?

‘Wine competitions like the IWSC (International Wine & Spirit Competition) and IWC (International Wine Challenge) are globally respected for their rigorous, blind-tasting process judged by industry professionals. Thousands of wines – both own-brand and branded – are assessed without any price or producer information, ensuring a totally unbiased focus on quality. Entries are judged against similar styles, and many don’t receive any award at all. So when a wine earns a medal, it is a reliable indicator of an exceptional bottle of wine.’

QSOUNDS TOUGH!

HOW DID TESCO END UP WITH A SHELF’S WORTH OF MEDALS THIS YEAR?

‘It’s down to the knowledge, experience and skill of our wine team. We work closely with trusted, long-standing supplier partners to build a range that has intentional breadth, designed to meet diverse customer preferences.’

QIT’S A BONUS THAT THE JUDGES LOVE THE RANGE. WHAT AWARDWINNING WINES SHOULD WE BE POURING AT CHRISTMAS?

‘There’s no single perfect wine for Christmas – it all depends on what’s on your table. That said, I personally think the Tesco Finest Premier Cru Brut Champagne is an all-rounder. It’s elegant, citrussy and toasty

with fne bubbles, and works beautifully with many festive dishes or occasions. It’s a regular medal-winner and, this year, picked up a Silver at the IWC. For more festive pairing ideas, browse the Festive Food to Order Guide at tesco.com/ festive-food – there is something for everyone.’

QAND IF YOU’RE OPENING SOMETHING A LITTLE SPECIAL FOR YOURSELF?

‘Christmas is the perfect excuse to indulge and for me that means dessert wine. I love our Tesco Finest Sauternes. It’s a double Gold Medal Winner, as well as being awarded the IWC Great Value Champion Sweet Trophy, and is rich, elegant and delicious with Stilton or Roquefort.’

QBUYING WINE FOR THE FESTIVE SEASON CAN GET EXPENSIVE. ARE THERE ANY AWARD-WINNING

BOTTLES UNDER £10 THAT DELIVER INCREDIBLE VALUE?

‘Every wine in our range is chosen for quality and value. Some standout award-winners under £10 include Tesco Finest Saint-Chinian, Montepulciano d’Abruzzo and Côtes de Gascogne.’

QAND HOW DO WE MAKE SURE ALL THESE WINES TASTE THEIR BEST?

‘Temperature is key. Chill whites carefully – if they’re too cold, the flavours can be muted. Reds are often served too warm; if your room is at 24°C, that’s too hot. Lighter reds like Pinot Noir or Beaujolais can beneft from a slight chill. As for food pairings, the classic rule –red wine with red meat, white wine with fsh or poultry – still holds. But ultimately, drink what you enjoy.’

Tesco Finest

Premier Cru Brut Champagne, £26 Elegant and zesty, with citrus, green apple and brioche notes. Fine bubbles make it perfect for festive toasts.

Tesco Finest Pinot

Grigio Blush, £8.25

Crisp and pretty, with red berries, pear and citrus flavours. This rosé is ideal paired with starters – or to enjoy in a quiet moment!

Tesco Finest Western Australia

Chardonnay, £9

Ripe stone fruit, citrus freshness and subtle vanilla. A smart match for turkey and all the trimmings.

Tesco Finest Viña del Cura

Rioja Gran Reserva, £15

Velvety red with dark cherry, vanilla and spice. Perfect with roast beef or Boxing Day leftovers.

Tesco Finest 10 Year Old Tawny Port, £14.50

This fortifed wine has caramel, fg and almond notes, which make this a great sip with cheese or a festive pudding.

LA DOLCE VITA

Looking for something a little different to Christmas cake? Panforte is a chic Italian alternative that’s ideal for making ahead

ANGELA ROMEO, FOOD WRITER & STYLIST

Angela brings her dessert expertise to this sweet treat, one of her favourite bakes. She says, ‘This Tuscan favourite, packed with nuts and fragrant with spices and sherry, is suitably indulgent for the festive season. Serve visitors a slice with a short coffee or glass of sherry.’

PANFORTE

Serves 12

Takes 55 mins plus cooling

Cost per serve 59p

GET AHEAD Store wrapped tightly in baking paper, foil and clingfilm at room temperature. It will keep for up to 3 weeks.

100g whole almonds (blanched or skin-on)

50g blanched whole hazelnuts

75g walnut pieces

50g Italian mixed peel

50g each soft dried apricots, soft dried figs and soft pitted dates, chopped

100g plain four

2 tbsp cocoa powder

2 tsp mixed spice

150g granulated sugar

150g clear honey

25ml sherry (use a vegetarian one if required)

1 tsp icing sugar, for dusting

1 Preheat the oven to gas 3, 170°C, fan 150°C. Line the base and sides of a 20cm round springform cake tin with baking paper.

2 Heat a frying pan over a medium heat and toast the nuts in a single layer for 1-2 mins until fragrant and golden, stirring frequently to avoid charring. Set aside to cool completely.

3 Put the nuts in a heatproof mixing bowl with the mixed peel, dried fruit, flour, cocoa powder, mixed spice and a pinch each of salt and pepper. Stir to coat everything evenly and set aside.

4 Put the sugar, honey and sherry in a saucepan over a low-medium heat. Shake the pan so the sugar levels out in the pan, stirring occasionally once the sugar starts to dissolve (pic A). Once dissolved, increase the heat slightly and simmer, without stirring, for 1-2 mins until it reaches 120-125°C (if you don’t have a sugar thermometer, add a drop of the syrup to a bowl of cold water; it should form a soft ball, pic B).

5 Working quickly, pour the hot syrup over the dry ingredients. Stir well to coat everything –it will be very thick and sticky (pic C). Scrape the mixture into the prepared tin and press it down firmly and evenly with the back of a damp metal spoon (pic D). Clean the spoon and dampen again, if needed.

6 Bake for 30-35 mins until just set; it shouldn’t bubble or brown too much but if it does, cover with foil. Cool completely in the tin. To serve, remove from the tin, peel off the baking paper and dust with icing sugar, then cut into thin slices. Each serving contains

MADE TO SHARE

From cheese and biscuits to party bites, pull in a crowd with some fabulous fromage

GOAT’S CHEESE

SHARING WREATH

Serves 10-12

Takes 3 hrs

Cost per serve £1.76

COOK’S TIP You can also garnish with fresh soft herbs if you prefer – we like basil or parsley.

2 large garlic bulbs, cloves separated and peeled (about 22 cloves in total)

2 small fresh rosemary sprigs, plus 5-6 cut into small pieces

½ tbsp black peppercorns

300ml extra-virgin olive oil

250g bake at home ciabatta loaf, sliced into 5mm rounds (about 30)

2 x 150g logs Tesco Finest Kidderton Ash goat’s cheese

6 slices Tesco Finest Parma ham, cut widthways into 1½cm strips

6 figs, stems trimmed, quartered or cut into sixths if large

2 tbsp clear honey

1 tbsp balsamic glaze

1 Preheat the oven to gas 2, 150°C, fan 130°C. Put the garlic in a baking dish (about 18cm): the cloves should fit in a single layer with a little extra space. Tuck in the 2 rosemary sprigs and the peppercorns, then pour over the olive oil – the garlic should be submerged. Bake for 2 hrs or until the garlic is soft and lightly golden; set aside.

2 Increase the oven to gas 6, 200°C, fan 180°C. Put the ciabatta slices on a baking tray and lightly brush with 1 tbsp oil from the baking dish. Bake for 8-10 mins until crisp and lightly golden.

3 To assemble the wreath, arrange the crostini in a circle on a serving plate or board. Drain the garlic (discarding the oil) onto kitchen paper and spread or place over the crostini.

Slice each goat’s cheese into 15 rounds, cutting some into half-moons if you like, then arrange over the crostini. Top with the Parma ham and figs, then scatter with the extra rosemary and drizzle with the honey and the balsamic glaze to serve.

(12)

WHIPPED BLUE CHEESE DIP WITH CANDIED WALNUTS

Serves 6

Takes 25 mins plus cooling

Cost per serve 53p

GET AHEAD

Make the dip up to two days in advance and keep in the fridge. The candied walnuts will keep in an airtight container for up to 3 days.

40g caster sugar

50g walnut halves, chopped

¼ tsp fine salt

100g Tesco Finest aged blue Stilton

100g soft cheese

1½ tbsp 0% fat

Greek-style yogurt

½ small garlic clove, finely grated

3g fresh chives, finely chopped crudités and baguette slices (optional)

1 Line a baking tray with baking paper. Put the sugar in a heavy-based saucepan and melt over a medium heat for 3-4 mins, swirling the pan but never stirring, until light amber in colour. Working quickly, stir in the walnuts and salt, tip onto the prepared tray and leave to cool completely.

2 Put the Stilton, soft cheese, yogurt and garlic in a bowl and blitz with a stick blender until mostly smooth. Stir in two-thirds of the chives and a generous grinding of black pepper. Roughly crumble over the walnuts, scatter over the remaining chives and a little more black pepper and serve with crudités and bread slices, if you like.

Each serving contains

CHRISTMAS PLANNING

CHEESE & PICKLE

PINWHEELS

Makes 30 Takes 1 hr Costperpinwheel 15p

GET AHEAD Freeze the unbaked pinwheels on a baking sheet until solid, then put in a freezer bag. Bake as per the recipe but for 2-3 mins longer.

475g pack ready-rolled puff pastry

180g sandwich pickle

70g Tesco Finest vintage Cheddar, grated

2 fresh thyme sprigs, leaves stripped 1 egg, lightly beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper and spread with the sandwich pickle in an even layer right to the edges.

2 Sprinkle over the cheese and thyme, then tightly roll into a log along a long edge. Chill for 20 mins, then cut into 1½cm thick rounds.

3 Transfer to a lined baking tray, brush with beaten egg, then bake for 18-20 mins until golden and crisp. Leave to cool a little before serving. The pinwheels will keep in the fridge in an airtight container for up to 3 days and are best served warm. Reheat in the oven at the above temperature for 4-5 mins.

Each pinwheel contains

BEST OF THE BOARD

Tesco Finest Mature Blue Stilton 180g, £3.50 (£1.94/100g); Tesco Finest Wensleydale with Cranberries & Blueberries 200g, £3.25 (£1.63/100g); Tesco Finest Vintage Cheddar 300g, £4 (£1.33/100g). Look out for new cheeses in store too.

GIVE ME MORE! Scan the code to find a recipe to use up leftover cheese, on Tesco Real Food.

Stretch your

BUDGET

Help your festive funds go a little bit further with tips from Tesco Bank

1MAKE PRICELESS MEMORIES

Socialising can feel expensive when you’re already budgeting for the big day. Keep an eye out for free events in your local area – some museums, comedy nights, live performances and nature sites offer free entry. Or, host a cosy Christmas movie night with friends.

2GO FOR A FAKEAWAY

If you’re looking to cut back on spending, try turning your Friday night ritual into a fun cooking activity with the family. Find some great recipes at tes.co/fakeaways.

3COLLECT MORE POINTS

Tesco Clubcard gives you access to special prices when you shop and handy vouchers when you collect points*. As a Tesco Bank customer, you can also collect extra Clubcard points when you pay with a Tesco Bank Clubcard Credit Card (24.9%APR representative (variable)). Collect 1 extra Clubcard point for every £4 you spend in Tesco, and 1 point for every £8 you spend elsewhere, including online purchases. Available to UK residents aged 18 and over. Subject to status.

4HAVE A NO-SPEND WEEKEND

Having one weekend a month when you don’t spend anything outside of the essentials could make a real difference to your bank balance, because weekends are often when we spend the most. Plan

a walk in the local park, batch cook in advance so you can heat dinner from your freezer, and enjoy a cosy movie night at home.

5BAG BLACK FRIDAY DEALS

Looking for a handy tech upgrade? Lots of retailers now offer some great reductions on Black Friday (28 November) and Cyber Monday (1 December) to mark the beginning of the Christmas shopping season. You can usually find big discounts, so it’s worth planning your Christmas shopping for this period.

GIVE ME MORE!

Scan this code to find more helpful tips from Tesco Bank.

SHOP SAFE

Scammers often target online shoppers. Here’s how to help protect yourself from fraud.

Sounds too good to be true? Then it probably is. Buy from brands and stores you trust and check third-party reviews.

Watch for poor spelling and bad grammar on websites or emails. These are a red flag for scams.

Create a strong password for your accounts. Enable two-factor authentication where possible.

Use a secure method to pay, such as a debit or credit card.

No added sugar, salt or artificial preservatives

Contains naturally occurring sugar and salt only. No artificial preservatives as required by legislation. 1 portion of fruit for a 1 year old = 40-60g, infants will eat less.

Five freeze-ahead, reader-approved recipes to see your family through the working week

Tried it, liked it

Patrick lives in Hertfordshire with his girlfriend Izzy and her parents.

‘I find cooking a relaxing outlet. I like to be adventurous, often seeking out new recipes to try. With a couple of vegetarians in our house, making some plantbased swaps is also necessary!’

‘I’ll double up and freeze meals next time to help make the festive season easier’

GET INVOLVED

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

BUTTER CHICKEN & CAULIFLOWER CURRY

Serves 4 freeze curry only

Takes 40 mins

GET AHEAD Freeze the cooled curry in an airtight container for up to 3 months. Defrost overnight in the fridge; reheat until piping hot.

1 red onion, thinly sliced

1 lime, juiced

1 tbsp vegetable oil

600g pack chicken drumstick fllets, cut into bite-size pieces

1 onion, thinly sliced

2 large garlic cloves, crushed

6cm piece fresh ginger, peeled and grated

500g jar butter chicken sauce

1 caulifower, forets separated into bitesize pieces, tender leaves thinly sliced

200g long-grain rice

10g fresh coriander, fnely chopped

1 Toss the red onion in the lime juice and set aside to pickle.

2 Meanwhile, heat the oil in a saucepan over a medium-high heat and fry the chicken for 8-10 mins, tossing frequently, until golden. Add the onion, garlic and ginger and cook for 3-4 mins, stirring occasionally, until starting to soften.

3 Stir in the sauce and 100ml water and simmer for 5 mins. Add the caulifower forets and cook for 12-15 mins, stirring occasionally, until the caulifower is al dente and the chicken is tender and cooked through. Stir in the caulifower leaves.

4 Meanwhile, cook the rice to pack instructions. Divide among plates, top with the curry, then serve with the coriander and drained pickled onion.

Each serving contains

‘A thrifty change to our usual takeaway curry’

MACKEREL-STUFFED POTATO SKINS

Serves 4

Takes 35 mins

GET AHEAD Freeze the stuffed, cooled potato skins without the cheese topping in an airtight container for up to 3 months. Defrost in the fridge before topping with the mozzarella; grill until piping hot.

4-pack baking potatoes, scrubbed and pricked all over with a fork 1 tbsp vegetable oil

2 x 125g tins mackerel in tomato sauce, drained and faked

1 red pepper, half chopped, half sliced 1 red onion, half chopped, half sliced 200g tin sweetcorn, drained

10g fresh coriander, fnely chopped

210g pack mozzarella, drained and cut into 1cm chunks

130g pack shredded iceberg lettuce

150g cherry tomatoes, sliced 1 lime, juiced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Microwave the potatoes on high* for 8-10 mins, in batches if needed, until a knife passes easily through the centre. Transfer to a baking tray, rub all over with the oil, then bake for 5-6 mins until the skins are crisp and golden. Set aside until cool enough to handle.

2 Preheat the grill to high. Halve the potatoes widthways and scoop the centres into a bowl. Mash with a fork, then fold through the mackerel, the chopped pepper and onion, half the sweetcorn and half the coriander. Spoon back into the potato skins and return to the baking tray. Top with the mozzarella and a grind of black pepper, then grill for 3-4 mins until the cheese has melted.

3 Meanwhile, toss the lettuce, tomatoes, remaining pepper, onion, sweetcorn and coriander with the lime juice. Serve alongside the potato skins. Each serving contains of the reference intake. See page 9. Carbohydrate 32g Protein 21g Fibre 6g

‘A surprise hit with the family, with well- balanced flavours’

‘We used vegan sausages to make this a plant-based meal’

CARAMELISED ONION & SAUSAGE HOTPOT

Serves 4

Takes 55 mins

GET AHEAD Cool, cover and freeze the hotpot for up to 3 months.

Defrost overnight in the fridge, cover with foil and reheat at gas 6, 200°C, fan 180°C for 25-30 mins until piping hot, uncovering for the final 10 mins of cooking.

2 tbsp vegetable oil

454g pack reduced-fat sausages

2 onions, thinly sliced

1 carrot, fnely chopped

6 fresh thyme sprigs, leaves picked

100g cherry tomatoes, chopped

2 garlic cloves, crushed

1 tbsp plain flour

½ vegetable stock pot, made up to 400ml

2 baking potatoes, peeled and cut into 1-2mm slices

½ head loose broccoli

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a deep ovenproof frying pan or shallow casserole dish (about 30cm) over a medium-high heat. Fry the sausages and onions for 5 mins until golden, then add the carrot and most of the thyme; cook for 5 mins until the onion starts to caramelise.

2 Stir in the tomatoes, garlic and flour and cook for 1-2 mins until fragrant. Add the stock, stirring until it’s a smooth, glossy sauce. Bring to the boil, then remove from the heat and layer over the potato slices in a fan. Brush with

the remaining 1 tbsp oil, sprinkle over the remaining thyme and add a grind of black pepper; bake for 30-35 mins until the potato is golden and crisp.

3 Bring a pan of water to the boil and separate the broccoli into bite-size florets. Steam the broccoli for 4-5 mins until al dente. Serve with the hotpot. Each serving contains of the reference intake. See page 9.

COURGETTE MOUSSAKA

Serves 4

Takes 50 mins

GET AHEAD Freeze the cooled moussaka

– tightly covered in clingfilm, then foil –for up to 3 months. Defrost in the fridge and reheat, uncovered, in the microwave or oven until piping hot.

2 baking potatoes, cut into 5mm slices

1 tbsp vegetable oil

1 onion, fnely chopped

1 carrot, fnely chopped

2 courgettes, 1 fnely chopped, 1 sliced into 5mm-thick lengths

6 fresh thyme sprigs, leaves picked

3 garlic cloves, crushed

1 tsp ground cinnamon

390g tin green lentils, drained and rinsed

400g tin chopped tomatoes

340g jar white lasagne sauce

½ head loose broccoli

1 Preheat the oven to gas 9, 240°C, fan 220°C. Boil the potatoes for 5-6 mins until a knife passes through them, but they still hold their shape; drain.

2 Meanwhile, heat the oil in a saucepan over a medium-high heat and fry the onion, carrot, finely chopped courgette and thyme for 5 mins until softened. Add the garlic and cinnamon and cook for 1-2 mins until fragrant. Stir in the lentils and chopped tomatoes and simmer for 5 mins.

3 Spoon half the lentil mix into an ovenproof dish (about 30 x 18 x 8cm). Top with half the sliced courgette, then repeat with the

remaining lentils and courgette. Arrange the potato slices on top and spread over the white sauce. Bake for 30-35 mins until golden and the courgettes are tender.

4 Bring a pan of water to the boil and separate the broccoli into forets. Steam the broccoli for 4-5 mins until al dente. Serve with the moussaka.

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

‘Came quicklysurprisinglytogether – and we had leftovers to freeze’

‘Brown rice was a great idea for upping our fibre’

ROASTED SQUASH & CHICKPEA STEW

Serves 4 Takes 35 mins

GET AHEAD Freeze the cooled stew in an airtight container for up to 3 months.

Defrost overnight in the fridge and reheat until piping hot.

500g pack frozen butternut squash chunks

2 tbsp vegetable oil

2 tsp ground cinnamon

1 red onion, thinly sliced

1 red pepper, chopped

3 large garlic cloves, crushed

6cm piece fresh ginger, peeled and chopped

400g tin chopped tomatoes

1 vegetable stock pot, made up to 250ml

200g long-grain rice

400g tin chickpeas, drained and rinsed

10g fresh coriander, fnely chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the squash with 1 tbsp oil and 1 tsp cinnamon on a baking tray, spread out in a single layer, then roast for 25-30 mins, tossing halfway, until softened and lightly golden.

2 Meanwhile, heat the remaining 1 tbsp oil in a lidded saucepan over a medium heat. Add the onion and pepper, cover and cook for 10 mins, stirring occasionally. Stir through the garlic, ginger and remaining 1 tsp cinnamon and cook for 1-2 mins until fragrant. Mix in the chopped tomatoes and stock, re-cover and simmer for 10 mins, stirring occasionally.

3 Meanwhile, cook the rice to pack instructions.

4 Add the roasted squash to the stew. Remove a third of the mixture to a jug, blitz with a stick blender until smooth, then stir back into the pan. Add the chickpeas and half the coriander and simmer for 2 mins.

5 Divide the rice and stew among plates or bowls and scatter with the remaining coriander to serve. Each serving contains

SHOPPING LIST

2 limes

30g pack fresh coriander

20g pack fresh thyme

1 garlic bulb

12cm fresh ginger (about 100g)

4 onions

3 red onions

130g pack shredded iceberg lettuce

250g pack Nightingale Farms

cherry tomatoes

2 red peppers

2 carrots

1 loose broccoli

1 caulifower

2 courgettes

2 x 4-packs baking potatoes

210g pack Creamfields mozzarella

600g pack chicken drumstick fillets

454g pack reduced-fat pork sausages

36g pot ground cinnamon

2 x 400g tins Grower’s Harvest chopped tomatoes

400g tin chickpeas

390g tin green lentils

200g tin sweetcorn

2 x 125g tins mackerel in tomato sauce

1kg pack Grower’s Harvest long-grain rice

500g jar butter chicken sauce

340g jar white lasagne sauce

500g pack frozen butternut squash chunks

+ FROM YOUR STORECUPBOARD

Vegetable oil, plain four, vegetable stock pots

GIVE ME MORE!

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

TIME TO GET AWAY

Already thinking about your next break? Save money on your holiday with Clubcard

We all like a future holiday to look forward to and, while Christmas can be costly, using your Tesco Clubcard while you shop can help you save for your next getaway because for every £1 you spend, you earn one Clubcard point. These points can be turned into vouchers that you can exchange for 2x their value to use with Clubcard’s Travel Reward Partners. That means if you have £10 in vouchers, you can exchange them for £20 to put towards your next trip, such as a package holiday with easyJet holidays. With more than 100 destinations to choose from (departing from many UK airports), you can plan a break that meets your wishlist, like a sunny beach vacation in the Algarve, Portugal, or a wellness retreat in Reykjavik, Iceland. And starting from just £5 in Clubcard vouchers, you can exchange them for double the amount to put towards a hotel, apartment, resort or even a tree house to stay in with Hotels.com. For trips closer to home, use your vouchers with LeShuttle to whizz across to France or find a UK holiday in a woodland lodge with Hoseasons.

1

GET STARTED…

OPEN your Tesco app, select the Clubcard tab, then scroll down and tap on ‘Explore and choose rewards’.

2 3

SELECT the Clubcard Reward Partner of your choice, then go to ‘Start your order’.

SPECIFY the value of Clubcard vouchers you want to exchange, then click or tap through to select which ones to redeem.

USE THE TESCO APP It’s easy to exchange your vouchers in the Tesco app. Go to your account, click the Clubcard tab, then scroll down to explore and choose rewards, and select the partner you would like to exchange with.

At home and overseas, Tesco is taking steps to help protect nature while bringing you your produce favourites to table

Tesco’s funding of the Nature Programme focuses on building alliances to support nature-friendly land management projects in its agricultural supply chain. It’s working with charities and environmental bodies such as Forestry England and the RSPB in the UK, as well as European organisations like Asociación de Naturalistas del Sureste (ANSE), a conservation organisation in Spain.

Some of the fresh produce we enjoy daily in the UK comes from Spain. The Murcia region in the southeastern part of the country is agriculturally rich and an important area for growing produce all-year round. But recently, environmental pressures such as drought,

Didyou know?

Bird box instalments are one of the many tools being rolled out that provide safe nesting spaces for diverse species, which may help with pest control and pollination* .

soil degradation and habitat loss are threatening how long this region can sustain food production. That’s why Tesco’s Nature Programme is partnering ANSE (one of the country’s leading conservation organisations) and the region’s suppliers to launch the Fresh Produce Project.

‘The project aims to reduce the environmental impact generated by agriculture by seeking solutions with farmers to improve biodiversity’

Jorge Sánchez Balibrea, deputy director of ANSE

WHAT IS THE FRESH PRODUCE PROJECT?

This project, launching on eight farms in Spain that supply Tesco, is designed to help protect nature and support long-term food security. Each farm is certified by the LEAF Marque, run by global farming organisation LEAF (Linking Environment And Farming). Certification requires farms to take a whole-business approach to delivering more sustainable, climate-positive farming. After the first two years –and in partnership with ANSE – Tesco will take learnings from the sustainable farming interventions made on the eight farms participating in the partnership with ANSE. These insights will then be shared with growers and suppliers in its produce supply chain across the Murcia region.

What the

health

?

Trends to try and the lowdown on what’s new in the world of wellbeing

60% of Europeans find that gardening and houseplants positively impact their mental health*. Time to break out the gardening gloves…

WHAT IS… FOREST BATHING?

Known as shinrin-yoku**, this Japanese practice is about finding your zen in nature among trees. Try going for a woodland walk, taking deep breaths and noticing what you can see, hear and smell.

TREND ON TRIAL… DRY BRUSHING

Said to help stimulate the lymphatic system and brush away dead skin cells***, dry brushing is easy to add to your beauty routine. Use a brush with coarse, natural bristles to brush your skin in circular and upward motions. Exfoliated, softer, smoother skin awaits!

LET’S TALK ABOUT DIABETES

People living with all types of diabetes can face blame, judgment and even discrimination for their condition. Diabetes UK is opening up the conversation around the impact of diabetes stigma to start changing mindsets about this complex condition. Find out how you can get involved at diabetes.org.uk/wdd.

WORK IT OUT

Mental health is one of the biggest drivers in keeping younger Brits active. According to a survey for The Social Hub , 22% of Gen Z and 19% of Millennials said they exercise when they’re feeling anxious and to boost their mood. †

Here to support

Tesco Pharmacy is working with Cancer Research UK to help spot cancer earlier

Have you been experiencing health symptoms you’re concerned about? Or perhaps something doesn’t feel or look quite right? It’s important to listen to your body and act on it. But you don’t have to go it alone. Tesco Pharmacy has partnered with Cancer Research UK* to help people spot possible signs of cancer earlier. In most cases it won’t be cancer but, if it is, spotting it at an early stage means treatment is more likely to be successful. We speak to Adrian Price, Superintendent pharmacist at Tesco, about what steps to take next.

Q

I’M NOT SURE IF MY SYMPTOM IS CONCERNING. WHEN SHOULD I SPEAK TO SOMEONE?

‘If you’ve noticed an unusual change, something that doesn’t look or feel right, or you have a symptom that isn’t getting better, it’s time to get it checked out.’

‘Chat to a Tesco pharmacist wearing a “Let’s talk” badge for support’

Adrian Price

Superintendent pharmacist at Tesco

Q HOW CAN TESCO PHARMACY HELP?

‘Tesco pharmacists wearing a “Let’s talk” badge have received additional training from Cancer Research UK and can help you get the right

information and support. They can also advise you on what to say to your GP. While a Tesco pharmacist can’t diagnose cancer, they can talk you through the next steps to take and give you the confdence to get yourself checked out by a doctor. It’s likely to be something less serious than cancer, but it’s important to start the conversation – and that’s where Tesco pharmacists wearing a “Let’s talk” badge can help.’

Q

DO I NEED TO BOOK AN APPOINTMENT?

‘You don’t need an appointment to talk to a Tesco pharmacist; you can pop into the pharmacy while in store. Tesco Pharmacy has private consultation rooms where you can chat to a pharmacist about your symptoms.’

Tesco ‘Let’s talk’ pharmacists have received training from Cancer Research UK. They can help you to take the next steps if you are concerned about a symptom.

GIVE ME MORE! Scan this QR code for more information about spotting cancer early.

DINNER IN A FLASH

Three simple, 15-minute meals to keep your body nourished and your energy levels high

A veggiepacked dish with a vibrant sauce, this is a great recipe to make in batches: just double the curry recipe.

This flavourpacked recipe can be easily customised – try broccoli or peas for the veg or swap the cod for salmon or chicken pa

CHICKEN & ARTICHOKE

ORZOTTO

Serves 2

Takes 15 mins

Cost per serve £2.61

COOK’S TIP Looking to up your protein? Double the chicken if you like.

½ reduced-salt chicken stock cube, made up to 400ml

150g Tesco Finest orzo

90g artichoke antipasti (from a jar), chopped, plus 1 tsp oil

1 small red onion, fnely chopped

100g cherry tomatoes, halved

2 garlic cloves, chopped

1 roast chicken breast, skin removed and shredded

1 lemon, zested and juiced

10g fresh parsley, leaves picked and chopped

MISO COD WITH EDAMAME RICE

Serves 2

Takes 15 mins

Cost per serve £4.39

2 tsp miso paste

1 tsp sesame oil

1 lime, zested and juiced

280g pack boneless cod fllets

250g pack microwave wholegrain rice

150g pack edamame beans

10g fresh coriander, chopped

2 spring onions, trimmed and fnely sliced sriracha (optional)

1 Bring the stock to the boil in a saucepan. Add the orzo and simmer over a medium heat for 8-9 mins, stirring frequently, until tender. There should still be a little liquid left in the pan.

2 Meanwhile, heat the oil from the artichoke jar in a saucepan over a medium heat and fry the onion and tomatoes for 6-8 mins until beginning to soften. Add the garlic, chicken and artichokes and cook for another 2 mins to heat through.

3 Stir the chicken and artichoke mix into the orzo along with the lemon zest and juice and most of the parsley. Season with black pepper, then divide between bowls and scatter with the remaining parsley to serve.

Each serving contains

1 Heat an air-fryer to 180°C. Mix together the miso, sesame oil and half the lime juice. Brush over the top of the fish, then air-fry for 8-10 mins until cooked through.

2 Heat the rice to pack instructions. Stir through the remaining lime juice, half the zest, the edamame, and most of the coriander and spring onions. Serve with the fish, scattered with the remaining lime zest, coriander and spring onions. Drizzle with sriracha to serve, if you like.

Each

CHICKPEA SAAG

Serves 2

freeze curry only Takes 15 mins

Cost per serve £2.24

½ tbsp rapeseed oil

1 small onion, fnely chopped

250g pack baby spinach

2 garlic cloves, fnely chopped

1 lemon, ½ zested and juiced, rest cut into wedges

30g pack fresh coriander

2 tsp garam masala

400g tin chickpeas, drained, liquid reserved

200g pack Tenderstem broccoli, larger stalks trimmed

2 tbsp 0% Greek-style yogurt

naan or flatbread (optional)

1 Heat half the oil in a frying pan over a medium heat. Add the onion and all but a handful of spinach and cook for 3-4 mins until the onion is softening and the spinach has mostly wilted. Season, then stir in the garlic for 30 secs. Blitz until smooth in a blender with the lemon juice, most of the coriander, half the garam masala and 75-100ml of the reserved chickpea liquid.

2 Add the chickpeas to a saucepan with the spinach sauce; simmer over a medium heat for 3-4 mins to warm through. Stir through the remaining spinach.

3 Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Fry the broccoli with the remaining garam masala and a splash of water for 3-4 mins until lightly charred.

4 Spoon the chickpea mixture into bowls with the broccoli, yogurt and breads (if using). Scatter over the lemon zest and remaining coriander. Serve with lemon wedges to squeeze over.

Each serving contains

of the reference intake. See page 9. Carbohydrate 33g Protein 21g Fibre 16g 3 of your 5-a-day;

GIVE ME

Scan

It’s

P pause ermission to

a time for happiness and goodwill, but what about time for you? Avoid burnout this season with our expert’s top tips

Meet the expert Billie Dunlevy is a BACP accredited online therapist (billiedunlevy therapy.com; @therelational therapist).

For many of us, the festive period is the most time we get to spend with all our loved ones, whether that’s extended family on the big day or seeing in the New Year with friends. Between hosting Christmas, planning parties and sorting gifts, it can feel like there’s a whole lot of pressure and little time left for us. In fact, three-in-ten Brits say their mental health takes a nosedive over Christmas because of factors like money, entertaining and keeping others happy*. If the season is piling up on you, follow our expert advice on managing stress and feelings of festive overwhelm.

1 MANAGE EXPECTATIONS

‘Planning and communicating are key to managing the expectations we might feel from family, friends and work during the festive season. December can be a busier time of year, so it can be helpful to plan ahead and to map out when you have time to connect with others. Communicate your plans or limitations during this time to your loved ones, as this can help them make their own arrangements and sort out their diaries. Remind yourself it’s simply not possible to do everything or be everywhere.’

2 PRACTISE SAYING ‘NO’

‘I think social media plays quite an unhelpful role in perpetuating the idea we can do everything. The truth is we do have to make choices, and a gentle reminder to ourselves of that fact can be quite freeing when letting people know what we can and can’t do. Being kind and

honest is the best way to deal with things. When turning down plans, consider suggesting another time to connect. This can ease feelings of guilt and let the other person know you care. If meeting in person isn’t possible, try catching up over a video call.’

3DON’T FORGET DOWNTIME

‘It’s important to schedule in downtime, as this helps to sustain us during stressful periods. People can be quick to throw routines out of the window during the festive season, but having some kind of a routine, whether that’s 20 minutes of yoga, going for a walk or a cup of tea in the quiet, can really help. Often we tell ourselves we don’t have time to relax, but sometimes it’s just about prioritising. Coming out of “doing” mode and letting “being” mode exist is an important way to regulate during busy times.’

4COMPARISON IS THE THIEF OF JOY

‘It may be easier said than done, but focus on what works for you and your family. Comparing yourself to others can increase this idea that we need to do more and work harder. This compulsion to prove ourselves can cause burnout. Try not to compare your Christmas and what it looks like to other people’s, because you’re not the same.’

5SET A REALISTIC BUDGET

‘Sharing the load with others can help at this time of year. Consider buying joint gifts with family members or talk openly about budgets, so that all circumstances are considered. When we’re not realistic about finances there can be negative repercussions, like debt or a struggle to make the rent after the holidays. Give

‘Try not to compare your Christmas and what it looks like to other people’s’

yourself a gentle reminder that the festive period isn’t all about buying stuff, it’s about making memories together too.’

6 PRACTISE POSITIVE REFRAMING

‘Remember what’s within your control. We can’t control other people’s moods or whether they like the gift you got them. If there’s someone that never seems happy with anything, that can be tricky. But try not to let that take over your attention; focus on what is good.’

7 LET OTHERS IN

‘The standard we hold ourselves to is often in our own heads. Most people don’t have this invisible yardstick they’re expecting you to meet, so ask yourself: do people expect so much from us? How can we bring people into the fold and not

let it all fall on us? Maybe someone could be in charge of tidying up or a friend could take care of encouraging people to leave at a good time at the end of the night. In general, people want to support you, they just need to be asked.’

8BE KIND TO YOURSELF

‘No one is going to feel merry and bright all the time over the festive period. For one thing, we don’t always know what’s going on behind closed doors, so try to offer people grace. And when it comes to you, a little self-compassion can go a long way. You might not be sticking to a regular exercise routine, and a healthy diet might have gone out the window for now – but it’s Christmas after all! You can pick things up again any time. Don’t be too hard on yourself.’

GETTING MERRY?

‘The festive season is a big time for drinking, but being mindful of our differences when it comes to alcohol can have a big impact on everyone’s enjoyment of the holidays.

Whether you’re someone who likes a glass or two of prosecco, or alcohol isn’t on your agenda, don’t feel pressured to please others –do what feels right for you. Why not flip over and check out the Christmas shopping guide for the delicious SageThinking Mocktail (p28) that you and your guests will love.’

TOO GOOD to waste

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

USE IT UP

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

lAMARETTI BISCUITS, p42

lGRUYÈRE, p33

Mix Gruyère with other cheeses to make a rich mac ’n’ cheese sauce (see opposite for more ideas). For an indulgent breakfast, stuff halved croissants with ham and slices of Gruyère and bake until melted.

lCARAWAY SEEDS, p51

Crush up these almond-favoured biscuits and add to cake or mufn batter for a nutty crunch, swap with digestive biscuits in a cheesecake base or use to layer between custard and cream in a trife. For a quick sweet fix? Smooth a scoop of ice cream between amaretti biscuits for an easy ice cream sandwich.

lARTICHOKE

ANTIPASTI, p90

Enjoy artichoke antipasti straight from the jar, but for something more exciting, top toasted slices of sourdough for an artichoke bruschetta starter. Or, make homemade fatbread pizzas with an artichoke topping.

These have an earthy taste that adds a peppery kick. Try mixing into slaws for a nutty twist or when pickling cabbage at home. Alternatively, use to make a hearty beef goulash. Find a recipe at tes.co/goulash.

MISO PASTE, p90

This umami condiment can be used in a number of ways. Stir a couple of tablespoons into mash with garlic, and pair with pork belly and charred broccoli. Miso also works well in baked sweet treats, like chocolate chip cookies. Check out this recipe for miso blondies at tes.co/miso-blondies.

lROAST CHICKEN BREAST, p90

Feeling under the weather? Remove the skin and shred roast chicken breast to

make a quick chicken noodle soup recipe with vermicelli noodles, root veg and chicken stock. Or, whip up a Caesar dressing and toss through chicken chunks and shredded lettuce before packing into toasted ciabatta.

lCONDENSED MILK, p42

Whisk leftover condensed milk with double cream, vanilla extract and fruit of your choice for a no-churn ice cream. Or mix with whole milk and jam, then pour into ice lolly moulds and freeze for a 3-ingredient pop recipe. Want to make a gift for Christmas? Try Neapolitan fudge at tes.co/ neapolitan-fudge. i k

FRIDGE-RAID FEASTS

Turn your leftovers into an indulgent bowl of mac ’n’ cheese with your own personal flavour twists

1

Although mac ’n’ cheese gets its name from the pasta macaroni, you can use penne, rigatoni, conchiglie, fusilli and even gnocchi. Try Tesco Spirali Pasta 500g, 75p (15p/100g) – the spiral shape is great for holding the sauce.

2

For the roux, melt equal parts butter and flour and stir to make a paste in a saucepan. Whisk in milk, then stir and simmer until thickened before adding cheese. Cheddar is a classic but also try Gruyère, Gouda and Brie. Stir in yeast extract or mustard for extra tang, or try miso paste for umami depth.

3

Mix the cheese sauce into the pasta and add in any other leftovers you

have (try ham, leeks, onion or broccoli).

Transfer to a baking dish and sprinkle with breadcrumbs for the topping, which you can make from blitzing any leftover bread you have. Bake until bubbling and golden.

How to…

SAFELY FREEZE AND DEFROST FOOD

Get ahead for the festive season with these top tips for freezing dishes

PREPARE

Divide food into smaller portions so you can defrost only what you need. Use freezer-safe bags or store in an airtight container to remove as much air as possible to avoid freezer burn and maintain quality. Write what the food is on the bag or packaging and the date you froze it.

FREEZE

Your freezer should be set to around -18°C. Food can be frozen up until midnight on the ‘use by’ date printed on the label. Allow food to cool completely before freezing and put in the freezer as soon as possible after this. Only freeze fresh foods –don’t freeze anything that was frozen and defrosted.

DEFROST

Defrost your food in the fridge so that it doesn’t get too warm. Use food within 24 hours of being defrosted, making sure that the middle has fully thawed, otherwise it might not cook evenly and lead to harmful bacteria surviving the cooking process. Don’t reheat food more than once after defrosting.

GIVE ME MORE!

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

Mulled wine in your crumble? Now we’re talking!

MULLED PLUM & BLACKBERRY CRUMBLE

Serves 8

Takes 55 mins Cost per serve £1.07

Preheat the oven to gas 4, 180°C, fan 160°C. Destone and quarter a 400g pack plums and mix with 200g blackberries in a baking dish, sprinkle over 75g light brown soft sugar and 1 tbsp cornflour, then evenly pour over 150ml mulled wine (from a 75cl bottle). Toss gently to coat, then roast for 10 mins or until the plums are starting to soften.

Meanwhile, mix 225g plain flour and 100g light brown soft sugar in a mixing bowl and rub in 100g cold, diced butter to resemble coarse breadcrumbs. Stir in 1 tsp mixed spice, the zest of 1 orange and 75g chopped hazelnuts Sprinkle evenly over the fruit, then bake for 30 mins or until golden and crisp. Serve warm with vanilla ice cream, if you like. Each serving contains

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