Letterbox-friendly bakes, perfect PJs and floral gifts for Mother’s Day

Signs of spring always lift my spirits, and with both Easter and Mother’s Day to look forward to, there are plenty of excuses for treats all round! Don’t worry if your plans are still up in the air, we’ve included lots of tips to keep things flexible. The gorgeous traybakes on p63 can be packaged up and posted to your mum if you can’t see her, and we’ve asked Tesco executive chef Jamie Robinson to come up with many different ways to enjoy your Easter lamb if you’re not having a big roast. Of course you’ll need chocolate eggs, whatever your age (there are some jaw-droppingly big ones on p21). And then there are the gifts. If you’re stuck for Mother’s Day ideas, the F&F pyjamas on p88 are sweet. Check out Mrs Hinch’s exciting new range for F&F, and homeware exclusively for Tesco, on p79. Here’s to spring!

INDULGENT BREAKFASTS

When I crave a savoury treat amid all the Easter chocolate, this really hits the spot: slices of thick ham and melting cheese piled into a warm Tesco Finest All-Butter Croissant 4-pack, £1.75 (44p each)

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CONTENTS MARCH

THE TEAM

EDITORIAL

Editor Lauren Rose-Smith

Deputy editor Jo Wooderson

Acting deputy editor Rhona Mercer

Food editor Elli Donajgrodzki

Acting food editor Clare Knivett

Chief sub editor Art Young

Deputy chief sub editor Rob Goodway

Senior sub editor Jenny Wackett

Writer Bryony Bowie

ART

Art director Nina Brennan

Acting senior art editor Dean Buckley

Senior designer Sarah Prescott

Designer Freddie Stewart

CREATIVE SOLUTIONS

Commercial content editor

Victoria Bolland

Commercial content manager

Hannah Sherwood

Creative solutions art editor

Melanie Robinson-White

CONTENT AND PUBLISHING

Content director Rachael Ashley

Food director Jenny McIvor

Group managing editor Kate Best

Acting group art director

Aileen O’Donnell

Account director Hannah McDonald

Account manager Renée Lo

Account executive Saadia Osman

PRODUCTION

Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS

CEO Clare Broadbent

Global transformation and development director

Christina da Silva

Global content director Gina Roughan

Global innovation director

Rebekah Billingsley

Business director Kate McLeod

Global chief creative officer

Stuart Purcell

Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Rachel Linstead, Marion Lyons, Alex Whitfield

TESCO

Acting head of content Daniel Porter

Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd

Senior campaign manager Kaajal Nath

FOOD

105 Your recipes

All the recipes in this issue

WEEKEND

9 March harvest

Great ways to use some of the fruit and veg in season now

22 Food love stories

Jon’s ‘laid-back’ lamb makes Easter dinner a chilled event

25 Weekend wonders

Celebrate the long weekend with food made for sharing

43 Sweet treats

68 How we celebrate: Holi Foodies share stories and a recipe for this Hindu festival

106 Finest moments

Our oozing cheesy dip is just the dish to share on treat night

EVERYDAY

55 5 ingredient

A time-saving dinner created with a handful of ingredients

70 5 for under £25

Reader-approved family meals to serve four, all for under £25

KNOW-HOW

35 Kitchen secrets

Advertising sales manager

Campaign managers Caroline Dodds, Alex Doyle

Tom Glenister

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

Our bakes deliver plenty of wowfactor, whatever the occasion

63 Postable bakes

Sweet ideas if seeing your mum on Mother’s Day isn’t possible

Speedy sweet Easter ideas, plus Jamie R’s tips for a lamb lunch

40 Chef Derek Sarno

Ten wickedly brilliant plantbased swaps, tips and ideas

48 Focus on: Chocolate

We all have our favourites, but how much do you really know?

56 Jamie Oliver

Veg-packed dishes the whole family can help to prepare

60 Step-by-step

This lattice-topped marmalade treacle tart looks and tastes fab

76 Too good to waste:

Hot cross buns

There’s a limited period we can enjoy them, so make them last!

SHOPPING

IN STORE

14 Best buys

Easter treats old and new, plus quick ideas for Mother’s Day

21 Chocolate eggs

Find eggs-actly what you want in store, starting with our pick

DRINKS

32 Easter bottles

Seeking the perfect match for your lunch? Try these wines

GIFTING

88 Mother’s Day gifts

Ideas that are sure to make any mum feel loved and appreciated

90 Seasonal bouquets

Make someone smile with a bunch of gorgeous flowers

FOR YOU

BEAUTY

84 Solution series: Hair removal

Make sure your legs are ready for their spring reveal!

FASHION

93 Pretty prints

Get set for sunshine with these gorgeous dresses from F&F

REAL LIVING COMMUNITY

51 Over to you

Join in the conversation: your pictures, posts and thoughts

52 Community stories

How schoolkids are learning the importance of hand-washing

FAMILY

94 Easy crafts

Makes and homewares that will add spring cheer to your home

MONEY

103 Your finances

Tips for helping young adults learn to manage their money

Get Hinched

Tesco has partnered up with the fabulous Sophie Hinchliffe, AKA Mrs Hinch, with new ranges exclusive to Tesco in stores now. Check out the must-buy item, p79, home trends, p80, and loungewear, p83.

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development

Discover the rare treat Jamie has at Easter, p14, plus new ideas for your Easter lamb, p36.

JAMIE OLIVER

Health ambassador for Tesco

Jamie’s fail-safe, veg-packed sharing dishes that the whole family can help prepare, p56.

DEREK SARNO

Tesco’s director of plant-based innovation

Looking to enjoy a plant-based Easter? Derek has all the swaps, tips and ideas you’ll need, p40.

SOPHIE HINCHLIFFE

Home influencer and cleaning sensation

Loved for her cleaning hacks, Mrs Hinch now reveals her exclusive new range for Tesco, p79.

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@cedarcom.co.uk 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. Product availability in Wales is subject to local Covid-19 guidance. 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 and some Metro 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.

March harvest

IN SEASON

Welcome the start of spring by cooking with this month’s freshest produce

Purple sprouting broccoli

A more earthy flavour than regular broccoli

Need to know Halve thicker stems lengthways to cook evenly.

PURPLE SPROUTING BROCCOLI BRUSCHETTA

Serves 4 * freeze dressing only

Takes 20 mins

Cost per serve £1.64

400g purple sprouting broccoli, woody ends trimmed, thicker stems halved lengthways

4 tbsp olive oil

30g fresh parsley, leaves picked

10g fresh basil, leaves picked

1 lemon, zested, ½ juiced

2 tbsp capers

2 tsp Dijon mustard

8 thick slices sourdough bread, toasted

1 garlic clove fried eggs, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C and put a large baking tray inside to heat up. Toss the broccoli with 1 tbsp oil, then arrange in a single layer on the hot tray. Roast for 15 mins until the thickest parts of the stem are tender and the florets are lightly browned and crispy.

2 Meanwhile, pulse the herbs in a food processor to finely chop. Add

the lemon zest and juice, capers, mustard and 3 tbsp oil and pulse to a chunky pesto texture. Add 1-2 tbsp water to loosen and create a dressing; season to taste.

3 Rub both sides of the toasted sourdough with the garlic clove, then gently toss the roasted broccoli in the herby dressing and place on the toast. Drizzle with the remaining dressing and serve with fried eggs, if you like.

Each serving contains

of the reference intake. See page 105.

Spinach

Baby spinach is sweeter than larger leaves

Need to know Don’t worry if it looks like a lot – spinach shrinks!

CREAMY SPINACH CHICKEN

Serves 4

Takes 40 mins

Cost per serve £1.68

100g drained sundried tomatoes, sliced lengthways, plus 1 tbsp oil from the jar

2 x 300g packs chicken breast fillets

5 tsp cornflour

1 red onion, thinly sliced

3 garlic cloves, crushed

½ chicken stock cube, made up to 100ml

250g pack baby spinach ½ lemon, juiced 150ml single cream

1 Put the sundried tomatoes in a small, heatproof bowl and cover with 200ml boiling water; set aside.

2 Lay the chicken breasts between 2 pieces of clingfilm and use a rolling pin to gently bash the thickest parts to flatten them a little, so the breasts are an even thickness. Season with salt and lightly coat with 4 tsp cornflour. Heat the sundried tomato oil in a large, deep, lidded frying pan over a medium-high heat, then fry the chicken breasts, without turning, for 4-6 mins each side until golden and cooked through. Transfer to a plate and cover to keep warm.

3 Reduce the heat to medium-low, add the onion and garlic and cook

for 10 mins, stirring occasionally, until softened; add a splash of water if it starts to catch. Add the stock and sundried tomatoes; simmer for 1 min. Add the spinach, cover and cook for 2 mins, then remove the lid and stir well.

4 Mix 1 tsp cornflour with 2 tbsp water in a small bowl. Stir the cornflour mixture, lemon juice and cream into the pan and simmer for 2 mins until thickened. Return the chicken to the pan, cover and cook for 2-3 mins more until the chicken is warmed through, then serve.

Each serving contains

of the reference intake. See page 105.

Spring onions

Milder and sweeter than white onions

Need to know Both the green tops and white bulb are edible.

CHEESE & SPRING ONION SCONES

Makes 8

Takes 50 mins

Cost per serve 23p

330g plain flour, plus extra for dusting 20g baking powder

1 tsp demerara sugar

¼ tsp salt

80g butter, at room temperature, diced

60g Cheddar, finely grated

100g bunch spring onions, finely chopped

1 large egg 170ml milk

soft cheese and smoked salmon, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the flour, baking powder, sugar and salt in a food processor and pulse to combine. Add the butter and blitz until fully blended into the flour – it should look like very fine crumbs.

2 Transfer the mixture to a large bowl and stir through the cheese and spring onions. In a separate bowl, whisk the egg and milk with a fork. Set aside 2 tbsp for the glaze and fold the rest into the flour mix to make a shaggy dough.

3 Tip the dough onto a lightly floured surface and knead very briefly to just bring it together. Roll into a disk about 3cm thick. Dust a 7cm round cutter with flour, then press into the dough to cut out scones, keeping the cuts as close together as possible. Re-flour the cutter each time, and don’t twist it: this will help seal the edges and ensure the scones rise properly. Reroll the trimmings and repeat to make 8 scones.

4 Transfer the scones to a baking tray and brush with the reserved egg wash. Bake for about 25 mins

until the scones are risen and golden brown. Transfer to a wire rack to cool completely. Best eaten fresh, but will keep in an airtight container for up to 2 days, or can be frozen. Serve with soft cheese and smoked salmon, if you like.

scone contains

the reference intake. See page 105.

WINE MATCH

Make these scones the star of a weekend brunch. They’d be delightful served with fresh and fruity Tesco Finest Prosecco, £8* .

Price excludes Scotland and Wales

Passion fruit

The pulp, seeds and juice are all edible

Need to know The fruits become more wrinkly as they ripen.

PASSION FRUIT POSSETS

Serves 4

Takes 30 mins plus cooling and 3 hrs chilling

Cost per serve 66p

3 passion fruits, halved

1 lime, zested and juiced 250ml whipping cream

70g sugar

1 Scoop the seeds out of the passion fruits. Set aside 1 tbsp and transfer the rest to a food processor; pulse to break down the seeds and release the juice. Sieve the pulp over a measuring jug, pressing down with a spoon or spatula to extract all the juice. Scrape any juice from the underside of the sieve and discard the pulp. Add enough lime juice to make the juice up to 50ml, if needed.

2 Heat the cream and sugar in a large saucepan over a medium heat until the sugar dissolves. Bring to a simmer and cook for 1 min, stirring constantly as it bubbles to stop it sticking. Remove from the heat and stir in the passion fruit juice; the mixture should thicken.

Press the mixture through a sieve into a jug and stir through half the lime zest. Divide between 4 shallow glasses and leave to cool to room temperature. Cover with clingfilm and transfer to the fridge. Chill for at least 3 hrs, or up to 24 hrs.

3 Remove the glasses from the fridge 5 mins before serving and top with the reserved passion fruit seeds and remaining lime zest.

Each serving contains

See page 105.

Blood oranges

These are also known as Jaffa Reds

Need to know They have a unique raspberry-like taste.

BLOOD ORANGE UPSIDE-DOWN CAKE

Serves 12

Takes 1 hr 30 mins

Cost per serve 33p

380g caster sugar

2-3 blood oranges (about 550g),

1 zested, all cut into 3mm slices

180g plain flour, plus extra for dusting

2 tsp baking powder

10g fresh rosemary, leaves picked and finely chopped

¼ tsp fine salt

180g unsalted butter, at room temperature, plus extra for greasing

3 large eggs, at room temperature

4 tbsp milk mascarpone, to serve (optional)

1 Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar. Add the blood orange slices (removing any seeds), bring to a gentle simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove from the heat.

2 Preheat the oven to gas 4, 180°C, fan 160°C and grease a deep, 23cm round cake tin. Lightly flour the inside and line the bottom with nonstick baking paper. Place on a baking tray. Using tongs or a fork, carefully arrange the orange slices in the bottom of the tin to overlap slightly, starting in the middle and working your way out. Drizzle over 2 tbsp orange syrup and set aside.

3 Mix the flour, baking powder, orange zest, rosemary and salt in a mixing bowl; set aside. Beat the butter and remaining 180g sugar with an electric whisk for 5 mins

COOK’S TIP

Top up leftover syrup with still or sparkling water to use as a cordial.

until pale and creamy. Add the eggs, one at a time, mixing well between each addition. Gently fold in the flour mix until just combined, being careful not to overmix. Stir through the milk.

4 Scrape the batter into the cake tin over the orange slices and gently smooth the top. Bake for 40 mins until the cake is golden, springs back when pressed and a cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then run a knife

around the edge of the tin to loosen. Transfer to a wire rack, peel off the paper and drizzle with another 2 tbsp orange syrup. Leave to cool completely, then serve with extra syrup and mascarpone, if you like.

Each serving contains

of the reference intake. See page 105.

March must-haves

Our pick of the best treats to enjoy for Mother’s Day, Easter… or whenever!

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about his spring favourites.

ÔSpring is certainly a time for celebration, with Mother’s Day (14 March) closely followed by Easter and, if your house is like mine, this means lots of food and fun! On Easter Sunday (4 April) I love a slow-roast spring lamb

that I can leave cooking while we have an Easter egg hunt – see my tips for cooking lamb on p36 and some chocolate eggs on p21. Easter is also a rare occasion where we have dessert at home – much to my kids’ delight!

CHOCOLATE FIX

Egg-cellently chocolatey goodies

Smashed Egg Chocolate Cookies 5-pack, £1 (20p each)

Milk Chocolate Bunny 100g, 89p each

Easter Chocolate Cornflake

Nests 12-pack, £2 (17p each)

Tesco Finest

Chocolate & Salted Caramel

Hot Cross Buns 4-pack, £1.50 (38p each)

Tesco Finest St Clements

Hot Cross Buns 4-pack, £1.50 (38p each)

Tesco Finest

Strawberry & White

Chocolate Hot Cross Buns 4-pack, £1.50 (38p each)

JAMIE R SAYS

You can’t improve on perfection… or can you? Put it to the test with our alternative hot cross buns

HOT CROSS BUNS

Try these exciting new flavours to mix up this Easter classic

EASY EASTER FEASTS

Treats (beyond chocolate!) for the long weekend

FRIDAY FISH

Plate up a Good Friday treat with Tesco Finest Cod, Asparagus & Pea Fishcakes 290g, £2.50 (86p/100g). Serve with Baby Potatoes with Herb Butter 360g, £1 (28p/100g), and some seasonal veg.

Alternative dinner ideas

Don’t fancy lamb for Easter? Try the Roast in the Bag Butter-basted British Whole Chicken with Herbs 1.5kg, £5 (£3.33/kg), with Mini Roast Potatoes 500g, £1.50 (30p/100g), and the Green Vegetable Medley 250g, £1.50 (60p/100g). Or for a veggie option, try Stuffed Mushrooms with Garlic & Cheese 200g, £1.75 (88p/100g)

FOR LAMB LOVERS

Potato Bake 450g, £1.75 (39p/100g)

Tesco Finest Mint Sauce 180g, £1.50 (83p/100g)

Tesco Finest Lamb Gravy 350ml, £1.50 (43p/100ml)

MOTHER’S DAY

Show Mum some love on 14 March

SPRING BLOOMS

Bring the sunshine indoors with a bunch of seasonal Tulips, £6. Each bunch is sold in bud, so theyÕll last longer at home.

AFTERNOON TEA

Put on a spread with pretty new Tesco Finest Mini Cupcakes 9-pack, £2.50 (28p each), and Tesco Finest All Butter Sultana Scones 4-pack, £1.50 (38p each), piled high with Tesco Finest Blackcurrant Conserve 340g, £1.50 (44p/100g), and Extra Thick Double Cream 300ml, £1.30 (43p/100ml). Serve with glasses of Tesco Finest English Sparkling Rosé 75cl, £20*, to make it extra special.

4 STEPS TO A MOTHER’S DAY TREAT

Start with premixed cake batter for more time to decorate

Vanilla Cake Batter 500g, £1.80 (36p/100g)

Tesco Finest Sicilian Lemon Frosting 400g, £2.30 (58p/100g)

Finest Lemon Curd 320g, £1.90 (59p/100g)

Pink & Gold Sprinkles 80g, £1 (£1.25/100g)

Chocolate eggs

Easter parade

This year, make sure the Easter Bunny brings one of these egg-citing treats!

(£1.58/100g)

(£3.48/100g) 2

(£2.44/100g)

(£3.56/100g)

(£4.31/100g)

EXCLUSIVE TO TESCO

Jon’s ‘laid-back’ Easter lamb

Jon is almost as devoted to cooking as he is to a lie-in. Luckily he’s found a way to do both…

Even though Easter is looking a little different for Jon this year, he still wants to celebrate properly with a fancy lamb dish. To get the ultimate flavour, he toasts the spices to release lots of aroma, caramelises the meat, and strains the yogurt into labneh… then heads back to bed while the oven works its magic.

JON’S ‘LAID-BACK’ EASTER LAMB

Serves 8

Takes 8 hrs

1 tsp cumin seeds

1 tsp coriander seeds

6 garlic cloves

4 tbsp baharat seasoning

1 tsp salt

2 tbsp olive oil

1 lemon, zested and juiced

2kg bone-in leg of lamb

15g fresh thyme

1ltr pomegranate juice

2 tbsp honey

1kg Greek-style yogurt, mixed with ½ tsp salt

2 red onions, thinly sliced 150ml cider vinegar

1 tbsp caster sugar 15g fresh mint leaves, to serve couscous, to serve (optional) 1 pomegranate, seeds only, to serve 25g pistachios, roughly chopped, to serve (optional)

1 Toast the seeds in a dry frying pan for 2 mins until fragrant. Grind with a pestle and mortar, then add the garlic, baharat, salt, oil, and lemon juice and zest. Grind until smooth, then rub over the lamb.

2 Preheat the oven to gas ½, 130°C, fan 110°C. Place a large frying pan over a high heat. Add the lamb and sear all over until well browned.

3 Transfer the lamb to a large casserole dish with the thyme. Pour in the pomegranate juice and drizzle over the honey. Cover tightly with the lid and cook for 6-7 hrs until the meat falls off the bone.

4 To make the labneh, place a muslin cloth in a sieve over a bowl, then spoon the salted Greek yogurt into the centre. Leave to strain in the fridge.

5 Put the onions in a heatproof bowl. Put the cider vinegar, sugar and 150ml water in a saucepan and bring to the boil. Pour the liquid over the onions in the bowl, stir and set aside while the lamb cooks.

6 Once the lamb is cooked, remove from the dish and set aside to rest. Heat the cooking juices over a medium heat until syrupy.

7 Shred the lamb with 2 forks and toss in the cooking juices. Serve piled on top of couscous, if you like. Top with the labneh, onions, mint, pomegranate seeds and pistachios, if using.

A leg of lamb goes a long way. Try these ideas for using up the rest

SPICED LEFTOVER LAMB SHEPHERD’S PIE

Jon’s beautifully spiced lamb will work really well in this warming, aromatic take on a shepherd’s pie. You won’t need to add more spices.

PITTAS

Need a quick lunch? Pittas and salad are the answer. Cooling tzatziki (or labneh if you have some left) will really complement the spiced lamb.

SPEEDY WARM LAMB RICE SALAD

Combining easy microwave rice with your leftover lamb makes this salad so quick to make – ideal for a throw-ittogether meal when time is short.

Find these recipes and other Food Love Stories at

Weekend wonders

Roast your way

A juicy side of salmon, lamb that falls off the bone or a jewel-bright vegan tart… own your Easter roast

EASTER TIP

Mix and match these side dishes with any of our Easter main recipes to create your ideal dinner. Discover different cuts of lamb and Jamie R’s advice on how to cook them on p36.

SPICED SLOW-ROASTED LAMB SHOULDER

Serves 6

Takes 5 hrs plus 6 hrs marinating Cost per serve £2.98

2kg lamb shoulder

125ml white wine

1½ tbsp clear honey

For the spice paste

3 tbsp harissa paste

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, crushed

1 lemon, zested, ½ juiced

5g fresh mint leaves, chopped

10g fresh coriander, chopped

2 tbsp olive oil

1 Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a crisscross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins

3 Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over. Each serving contains of the reference intake. See page 105 Carbohydrate 4g Protein 40g Fibre 1g

CRISPY SMASHED POTATOES & LENTILS

Serves 6 *

Takes 45 mins

Cost per serve 48p

750g small new potatoes

3½ tbsp olive oil

10g fresh thyme, leaves picked

2 lemons, 1 zested and juiced, 1 cut into wedges

390g tin green lentils, drained

1 tsp wholegrain mustard

1 tsp sugar or clear honey

5g fresh dill leaves, most roughly chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 12-15 mins until tender; drain. Tip into a shallow roasting tin and use the back of a fork or spoon to press down on each potato and crush it a little.

2 Drizzle over 1½ tbsp olive oil, add the thyme leaves and toss to coat. Season and add the lemon wedges. Roast for 20 mins, then stir in the lentils. Roast for 5-10 mins until the potatoes are golden and crispy.

3 In a large bowl, whisk together the lemon zest and juice, mustard, sugar, 2 tbsp olive oil and chopped dill; season. Tip in the warm potatoes, lemon wedges and lentils; toss well to coat. Spoon into a serving bowl and garnish with the remaining dill leaves.

Each serving contains of the reference intake. See page 105.

STICKY WHOLE-ROASTED CARROTS

Serves 6 **

Takes 35 mins Cost per serve 70p

450g Tendersweet carrots, scrubbed

1 tbsp olive oil

4 thyme sprigs

1 tbsp maple syrup or clear honey

1 tbsp wholegrain mustard

1 tsp light soy sauce

5g fresh parsley, roughly chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots in a roasting tin, drizzle with the oil, season and toss to coat. Tuck in the thyme sprigs and roast for 25 mins.

2 Mix the syrup, mustard and soy sauce together in a small bowl. Pour over the carrots, turning to coat evenly. Return to the oven for 8 mins until sticky and glazed. Spoon onto a warm serving plate and scatter with parsley to serve.

Each serving contains

of the reference intake. See page 105. Carbohydrate 6g Protein 1g

ROAST SALMON & CAPERS WITH HERB CREAM

Serves 6

Takes 45 mins

Cost per serve £2.91

1 garlic bulb

1 tbsp olive oil, plus 1 tsp 1kg side of salmon, skin on, pin bones removed

50g unsalted butter

2 tbsp capers, rinsed

10g fresh parsley, 5g finely chopped, 3g roughly chopped, 2g leaves picked

10g fresh dill, 5g finely chopped, 3g roughly chopped, 2g leaves picked

1 orange, very thinly sliced

1 tsp wholegrain mustard

½ lemon, juiced

150g 50% less fat crème fraîche or Greek yogurt

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the top off the garlic bulb to expose the ends of the

cloves. Drizzle with 1 tsp oil, wrap in foil and roast for 40 mins until really soft.

2 Meanwhile, season the salmon on both sides. Melt the butter in a large, flameproof heavy roasting tin (big enough for the salmon), add the capers and half the roughly chopped herbs.

3 Put the salmon in the tin, skin-side down, and baste the top with the herb butter. Add the orange slices, tucking some underneath. Roast for 15-20 mins until the thickest part of the fish is cooked through

4 For the herb cream, squeeze the soft garlic from its skin into a bowl and mash with the remaining 1 tbsp oil, the mustard and lemon juice; season. Stir in the crème fraîche and finely chopped herbs

5 Transfer the salmon to a warm serving platter and drizzle any herby butter and capers from the

tin over the top. Decorate with the roasted orange slices and the parsley and dill leaves. Serve with the herb cream

Each serving contains of the reference intake. See page 105. Carbohydrate 4g Protein 35g Fibre 1g

WINE MATCH

For salmon, a chilled Pinot Noir like Tesco Finest Central Otago Pinot Noir, £13* , will pick up the richness of the fish perfectly.

*Price excludes Scotland and Wales

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PURPLE SPROUTING BROCCOLI TART

Serves 6

Takes 45 mins

Cost per serve £1.86

375g pack ready-rolled lighter puff pastry

1 tbsp milk-alternative (optional)

400g cherry tomatoes on the vine

300g purple sprouting broccoli, thick stalks halved

2 garlic cloves, skin on 3½ tbsp olive oil

30g pine nuts, toasted 30g fresh basil, 20g roughly chopped, 10g leaves picked 20g fresh parsley, roughly chopped

1 lemon, zested, ½ juiced ½ tsp Dijon mustard

170g Violife alternative to soft cheese ½ red chilli, deseeded and finely diced (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet inside to heat up. Unroll the pastry onto another baking sheet, keeping it on its paper. Score a 2cm border around the edge, prick the centre all over with a fork and brush the outside with a little milk-alternative, if using. Bake on top of the preheated sheet for 15 mins until risen and golden. Remove; set aside.

2 Turn down the oven to gas 6, 200°C, fan 180°C. Remove half the tomatoes from the vines and snip the remaining vines into shorter lengths. Transfer to a large, shallow roasting tin with the broccoli and garlic cloves. Drizzle with 1½ tbsp oil, season and roast for 20 mins or until the broccoli is tender.

3 Remove the skin from the garlic cloves and pulse in a food processor with the pine nuts, chopped herbs, half the lemon zest, the lemon juice and remaining oil; season.

4 Mix the remaining lemon zest and mustard into the soft cheesealternative; season. Spread over the pastry base, then spoon the pesto

over the top, swirling into the soft cheese. Pile on the roasted broccoli and tomatoes, with any juices from the tin. Scatter with the basil leaves and red chilli, if using. Each serving contains

EASTER TIP

This is a great base recipe for a vegan tart: simply swap the veg to change it up, or use jarred vegan pesto to save time.

WATERCRESS & CHARRED SPRING ONION SALAD

Serves 6

Takes 15 mins

Cost per serve 60p

200g spring onions, trimmed

1 tbsp olive oil

120g frozen peas

85g watercress, tough stalks removed

150g radishes, quartered

80g feta, crumbled

5g fresh mint, leaves picked

For the dressing

1 tbsp cider or white wine vinegar

2 tbsp olive oil

1 garlic clove, crushed

½ tsp harissa

1 Heat a griddle pan over a high heat. Brush the spring onions with olive oil and griddle for 5 mins, turning, so each side is charred and tender. Transfer to a plate and halve widthways; set aside.

2 Boil the peas for 2 mins, then drain and rinse under cold water to cool. Whisk the dressing ingredients in a small bowl, then season.

3 Put the watercress, radishes, charred spring onions and peas in a large bowl. When ready to serve, pour over the dressing and toss to coat. Pile onto a serving plate and top with the crumbled feta and mint leaves.

Each serving contains

%

of the reference intake. See page 105.

Carbohydrate 4g Protein 5g Fibre 2g 1 of your 5 a day; source of protein; source of folic acid; source of vitamin C

EASTER TIP

Great as a simple starter or a perfect side for the lamb. Omit the feta to make it an easy vegan dish.

For more weekend recipes, visit

Easter bottles

And to drinkÉ

Find the perfect match – whatever you’re serving for your celebratory lunch

1 Great with lamb

This Portuguese blend is bursting with juicy blackberry and blackcurrant flavours with a subtle spice. A fresh, refined yet powerful red, and certainly fitting for a special occasion.

Tesco Finest Douro, £10

2 Best with chicken

With complex flavours of crisp pear and white stone fruit, this elegant wine also boasts a long, smooth finish of zesty acidity and freshness.

Tesco Finest Monteforte Pinot Grigio, £8

3 For vegetarian dishes and seafood

This Italian white is aged in oak for 10 months for a rich, fullbodied flavour. Its mineral character is balanced by citrus and stone fruit notes.

Tesco Finest Soave Classico Superiore, £7.50

4 A good all-rounder

There’s a reason Malbec is popular: a rich and fruity red with flavours of plum and black cherries, this wine has silky tannins and a smooth finish – guaranteed to please.

Tesco French Malbec, £5

LOVE WINE?

If so, look out for our brand-new series starting next issue, where you’ll learn everything you ever wanted to know about the glorious grape. We’ll bring you straightforward, expert advice – without the complicated wine-speak – and take you on a journey of discovery...

• Learn how to choose wines you’ll love, every time

• Discover how to pair your Malbec with the perfect meal

• Cut through confusing lingo and understand the label

• Get to know your grapes, regions and more

• Make entertaining a breeze with the best bottles for your occasion

SPRING SAUCES

Turn the page to find out how to use these ingredients for alternatives to mint sauce.

Tips and tricks

Kitchen secrets

Expert advice and foodie ideas to make the most of Easter

All about Easter

We’ve got an essential guide to lamb, while our mint sauce alternatives are guaranteed to spice things up. Plus, make this year’s egg hunt extra special with our Caramel chocolate ‘Scotch eggs’.

Jamie R’s guide to lamb

The world is shaking off its winter slumber and spring is in the air! Lamb is something I don’t tend to eat that often, so when I do, I like to make the most of it. And with

3 MINT SAUCE ALTERNATIVES

Easter just around the corner (4 April), I hope my tips will help you choose the perfect Easter lunch for your family – there’s something for everyone here!

These punchy green offerings from around the world bring out the best in lamb. Go on, give mint sauce a rest!

Chimichurri

This Argentinian sauce can also be used as a marinade. Blitz fresh parsley, oregano and garlic in a food processor (or bash with a pestle and mortar). Stir in olive oil, red wine vinegar and chilli flakes; season to taste.

Salsa verde

To make this Italian sauce, finely chop fresh basil, parsley and chives. Stir through finely chopped shallot, garlic, capers and anchovies (if you like), then add Dijon mustard, lemon zest and juice, and enough olive oil to make a sauce.

Zhoug

Originally from Yemen, this fragrant sauce has a bright chilli kick. Blitz garlic, fresh coriander, green chillies and ground cumin in a food processor. Add lemon juice and olive oil to form a coarse sauce; season.

MINCE

Lamb mince is so versatile and ideal for families of all sizes – it’s easy to double recipes depending on how many you’re feeding. Due to the fatty nature of lamb mince, it’s great with bold flavours.

TRY making these Turkish pides, below (visit tes.co/turkishpide for the recipe).

SHANK

A lamb shank is one of the most iconic cuts. It makes a perfect single serve and really is special when cooked right – a Sunday lunch to die for.

TRY it slow-cooked with plenty of rosemary and mint, served with mash and gravy.

Centrepiece favourites

RUMP

This is one of my favourite cuts. It’s so cost-effective, and the flavour’s amazingly indulgent. I usually pair this richer cut with something superfresh and vibrant. TRY with buttered green veg, new potatoes and salsa verde (see left).

NECK FILLET

The neck fillet is such an underrated, underused cut! It’s great for a smaller household as the fillets are quite little, but so tasty! TRY it in a curry such as lamb rogan josh.

LEG

Lamb leg is the biggest of the cuts, so perfect for a large family. It’s versatile too: great roasted and served juicy; slow-cooked and shredded; or even cut into steaks and cooked on the barbecue.

TRY in Jon’s ‘laid-back’ Easter lamb recipe on p22.

SHOULDER

Lamb shoulder is great for a slow roast. Although they seem big, there is quite a large bone. I love a Middle Eastern twist on mine whenever I cook it.

TRY in our Spiced slow-roasted lamb shoulder recipe on p26.

GIVE ME MORE!

Find our ideas for leftover lamb at tes.co/lambleftovers

Sweet treats

Don’t forget the chocolate! (As if you would…) Try our fun new ways with classic Easter favourites

QUICK WINS FOR THE FAMILY

1Easter egg bark Pour melted milk chocolate onto a lined baking tray. Drizzle over melted white chocolate, then use a cocktail stick to swirl together. Scatter with mini eggs and marshmallows; leave to set before breaking into shards.

2

Coconut macaroon nests Whisk egg whites to stiff peaks. Mix equal amounts desiccated

CARAMEL CHOCOLATE ‘SCOTCH EGGS’

Makes 6 Takes 20 mins plus chilling Cost per serve £1.30

20-pack chocolate brownie bites

6 caramel eggs

3 x 30g pots triple chocolate curls

1 Put the brownie bites in a food processor and pulse to break down. Divide the mixture in 6.

2 Press each portion into a rough 11 x 6cm rectangle, then place a caramel egg in the centre and wrap the brownie around it. Press into an even egg shape, rolling it quickly between your palms to smooth. Arrange on a plate

lined with baking paper and chill for 30 mins.

3 Put the curls in a bowl, dampen your hands with cold water and roll an egg between your palms until sticky. Drop into the curls, wash and dry your hands, then coat the egg in the curls, pressing them into the surface and filling in any obvious gaps. Transfer to a plate and repeat with the remaining eggs. Cover with clingfilm and chill until needed: they will keep for up to 5 days. Remove from the fridge 20 mins before serving for the caramel to soften. Each egg contains of

LIVING ON THE VEG

Whether it’s midweek meals, sweet treats or an Easter centrepiece, our wicked chef Derek Sarno has a plant-based swap

1EASTER CENTREPIECE

For a show-stopping Easter meal, try a Whole roasted peppered butternut squash (tes.co/derekssquash)

- it’s a real stunner flavoured with truffle oil for an extra hit of indulgence. Or make the Cheeseburger Wellington (tes.co/veganwellington).

Just substitute the burgers with the tasty new Wicked Kitchen Amazing Avo & Chickpea Burgers 226g, £2.50 (£1.11/100g)

2

Easy lunch ideas

Who doesn’t love a cheese sarnie? Vegans can enjoy one with roasted tofu slices and Applewood Vegan Smoky Cheese Alternative 200g, £2.30 (£1.15/100g) - my current fave. Or grab a new Wicked Kitchen Fajita-Spiced Burrito, £3, for a filling midday meal.

3

FISH FRIDAYS

Try the new Plant Chef Breaded Fish-free Cakes 270g, £1.50 (56p/100g), or our smashing recipe for New England lobstah chowder - plant-based, of course! Use king oyster mushrooms for a rich and earthy taste. Find the recipe at tes.co/lobstahchowder.

4

FAKEAWAY FAVOURITE

Dig into the Wicked Kitchen Spicy Mushroom & Vegetable Sourdough Pizza 282g, £3 (£1.06/100g), with a sundried tomato sauce and dairy-free mozzarella alternative. Or dish up the new Wicked Kitchen Wicked Nacho Potatoes 450g, £3.50 (78p/100g), and get stuck in!

7

SPECIAL BREAKFAST

For a wicked plant-based brekkie, you can’t beat these Tofu bacon & hash brown breakfast bagels (above). Find the recipe at tes.co/dereksbagels.

CHOCOLATE FIX

Loads of dark chocolate is vegan, but always remember to check the packaging. Try tes.co/veganhotchoc for a super-indulgent vegan hot chocolate. 5

8 MILK SWAPS

Use an oat milkalternative for a neutral flavour in cooking. When heating, add starch (flour) to prevent it splitting. Soy milkalternatives work well for baking, and of course there’s coconut milk when you’re looking for a flavour boost.

Sweet treats 6

Don’t feel you have to give up your favourite sugar highs! Try the Wicked Kitchen Lemon Cupcakes 6-pack, £3.50 (58p each), with an afternoon cuppa (with a milk-alternative, of course), or cut yourself a slice of the Wicked Belgian Chocolate & Raspberry Cake, £8.

9

PERFECT PUDS

Try the new Wicked Kitchen Chocolate & Orange Sundaes 110g, £1.30 (£1.18/100g), or dish up the Wicked Kitchen Sticky Toffee Pudding 408g, £4 (98p/100g) - it’s made from our bangin’ date and banana sponge with crystallised ginger and desiccated coconut, and goes really well with the new Wicked Kitchen Vanilla Ice Dream Treat 500ml, £2 (40p/100ml).

10

MIDWEEK MARVEL

There’s not much speedier than fresh pasta and sauce, so why should vegans miss out? Boil up the Wicked Kitchen Rockin’ Ravioli 250g, £3 (£1.20/100g), stir through your fave vegan pesto (choose from Wicked pumpkin, black olive or beetroot pesto) and you’re good to go.

Amazing bakes

Bring on the wow-factor cakes and bakes… because your family (and you!) deserve them

CHOCOLATE & RASPBERRY FUDGE CAKE

Serves 16

Takes 1 hr 15 mins plus cooling and setting

Cost per serve 60p

200g unsalted butter, diced, plus extra for greasing

200g dark chocolate (54% minimum cocoa solids), broken into pieces

120g soft light brown sugar

120g golden caster sugar

3 large eggs

100g 50% less fat crème fraîche

250g self-raising flour

½ tsp baking powder

3 tbsp cocoa powder

To decorate

75g dark chocolate (minimum 54% cocoa solids), finely chopped, plus 75g extra to make curls (optional)

150g unsalted butter, at room temperature

300g icing sugar

3 tbsp cocoa powder, plus extra for dusting

2-3 tbsp semi-skimmed milk

50g raspberry jam

125g fresh raspberries

100g white chocolate spread pink food colour gel

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm cake tins with baking paper. Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water. Remove from the heat.

2 Add the sugar to the chocolate and whisk with an electric whisk for 2 mins. Add the eggs and crème fraîche and whisk for 2 mins more until smooth and combined. Fold in the flour, baking and cocoa powders; whisk for 1 min until just combined.

3 Divide the batter between the tins and bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely.

4 For the decoration, melt 75g chocolate in a heatproof bowl over

a pan of barely simmering water, stirring occasionally until melted. Remove from the heat and set aside to cool for 10 mins.

5 Meanwhile, whisk together the butter, icing sugar and cocoa powder in a large bowl with an electric whisk for 2-3 mins until light and fluffy. Add the cooled melted chocolate and milk, then whisk for 2-3 mins more until smooth.

6 Spoon the icing into a piping bag fitted with a large nozzle, then start piping from the outside edge of one of the upturned sponges in a spiral to the centre. Smooth with a palette knife, then pipe a second layer around the edge to make a border.

7 Stir the jam to loosen, then spoon into the centre of the cake and spread up to the border. Scatter with 50g raspberries, then top with the second sponge. Starting at the base, pipe around in a spiral to cover the sides and top of the cake. Smooth the icing evenly with a palette knife.

8 Put the chocolate spread in a microwaveable bowl and stir in food colour to reach your desired colour. Microwave for 30 secs, stirring halfway, to melt. Spoon the pink chocolate on top of the cake, using the back of the spoon to help it drip down the sides. Chill for 1 hr to set, then top with 75g raspberries and dust with cocoa powder.

9 If making the chocolate curls, melt 75g chocolate as in

GET AHEAD

Store the cake in an airtight container in a cool, dark place for up to 5 days.

step 1. Spread evenly over a baking sheet and leave to set. Holding both ends of a large sharp knife, carefully drag it horizontally towards you over the chocolate to create curls. Transfer to a plate and chill to harden before arranging on the cake.

Each serving

MAKE OUR EASTERTHEMED COVER

Swap the raspberry topping for Easter treats. We stood a chocolate bunny on our cover cake, filled Easter egg halves with mini eggs and scattered crumbled chocolate to finish.

VIETNAMESE COFFEEINSPIRED CHEESECAKE

Serves 14

Takes 1 hr 30 mins plus chilling and setting Cost per serve 37p

65g salted butter, melted, plus extra for greasing

2 tbsp instant coffee granules, plus 2 tsp 175g digestive biscuits, crushed

2 tbsp cocoa powder

300g condensed milk

1½ tbsp powdered gelatine

500g 50% less fat soft cheese

100g icing sugar

1 tsp vanilla extract

1 Grease and line the base of a 20cm round springform cake tin with nonstick baking paper. Stir 2 tsp coffee into the melted butter, then stir in the biscuits and mix well. Press into the base of the tin with the back of a spoon, then chill for 30 mins.

2 Put 2 tbsp coffee, the cocoa and 75ml boiling water in a bowl and stir to make a paste; set aside.

3 Warm the condensed milk in a small saucepan over a medium-low heat. Sprinkle the gelatine evenly over the top and stir gently until dissolved. Remove from the heat and set aside to cool for 5 mins.

4 In a large bowl, whisk the soft cheese with an electric whisk on a low speed for 2 mins until soft and smooth. Sift over 75g icing sugar and whisk again for 30 secs. Add the cooled condensed milk and vanilla; whisk for 1 min until smooth.

5 Spoon 150g of the cheese mixture into the bowl with the coffee paste. Sift over the remaining 25g icing sugar and mix to combine.

6 Pour ½ the vanilla mix into the tin over the biscuit base. Dollop 3 tbsp coffee mix on top, then cover with the remaining vanilla mix. Drizzle the remaining coffee mix on top. Check the tin’s clasp is shut tight, then hold the sides and gently bash the tin on the work surface to knock out any

air bubbles. Drag a knife tip about 2cm deep through the cheesecake mix to create a marbled effect.

7 Cover the tin with foil or a large plate, being careful not to touch the top of the cheesecake, then transfer to the fridge. Leave to set for at least 4 hrs, or overnight.

8 To serve, run a sharp knife around the edge of the tin to separate the cake from the sides, before unclasping the tin. Remove the paper and base, then carefully slide the cheesecake onto a plate.

Each serving

FLOURLESS LEMON MERINGUE CAKES

Makes 12

Takes 55 mins

Cost per serve 36p

4 large eggs, separated

100g caster sugar

150g Tesco Finest zesty lemon curd, plus extra for drizzling (optional)

140g ground almonds

1 tsp baking powder

1 tsp white wine vinegar

For the meringue

2 large egg whites

1 tsp white wine vinegar

100g caster sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases and set aside. In a large bowl, beat 4 egg yolks, 50g sugar and 75g lemon curd together with a wooden spoon until smooth. Add the ground almonds and baking

powder and beat again until combined into a thick paste.

2 Beat 4 egg whites in a clean, non-plastic bowl with an electric whisk, starting slowly and gradually increasing the speed every 20 secs. After 1 min bubbles will start to form. Add a pinch of salt and 1 tsp vinegar, then whisk for 1 min. As the eggs increase in volume, gradually add 50g sugar, 1 tbsp at a time, still whisking until soft peaks form.

3 Stir one-third of the egg white mixture into the almond mixture with a large metal spoon to loosen, then gently fold in the rest, a little at a time. Divide between the muffin cases and bake for 20 mins until puffed and golden. Remove from the oven and set aside to cool slightly. Reduce the oven to gas ¼, 110°C, fan 90°C.

4 For the meringue, whisk 2 egg whites in a clean, non-plastic bowl, starting slowly and increasing speed as before. When bubbles start to

form, add a pinch of salt and 1 tsp vinegar. When the whites have increased in volume and formed soft peaks, add the sugar, 1 tbsp at a time, whisking well after each addition. Whisk for 2-3 mins to form stiff, glossy peaks. Spoon into a piping bag fitted with a star nozzle

5 Using a small, serrated knife, cut a cone-shaped piece of sponge out of the top of each cupcake, about 3cm wide and 3cm deep. Add 2 tsp lemon curd to each hole, then pipe high swirls of meringue over the top. Bake for 30 mins until the meringue is set but not coloured.

6 Leave to cool in the tin for 10 mins before carefully transferring to a wire rack to cool completely. Drizzle with extra lemon curd, if you like.

Focus on

Chocolate

Our guide to the nation’s favourite treat

HOW TO STORE Keep chocolate at room temperature, otherwise it’s at risk of blooming. This is when the chocolate develops a dull white coating or grainy texture as a result of the ingredients crystallising – though it won’t affect the taste or shelf life.

HOW TO COOK Chocolate is very sensitive to heat, which is why most recipes call for it to be melted in a bowl over a pan of simmering water. If the chocolate gets too hot (or cold) too quickly, or any water mixes with it, it will ‘seize’ and become stiff and grainy.

GIVE ME MORE! +

Get the lowdown on chocolate skills at tes.co/chocguide

CACAO NIBS

These are what remains once cocoa beans have been roasted and shelled. They’re used more for their crunchy texture than to add flavour. TRY using to top banana bread, or scattered over chocolate mousse.

WHITE CHOCOLATE

Smooth, creamy and very sweet, white chocolate is made with milk, sugar and cocoa butter, but does not contain cocoa solids. This makes it more susceptible to seizing when melted. TRY in the White chocolate & ginger rocky road on p64.

COOKING CHOCOLATE

With less cocoa butter than eating chocolate, this has a slightly chalky texture, which makes it easier to handle, and less likely to scorch when melted.

TRY using in brownies for an intense chocolatey hit.

COCOA POWDER

Bitter and intense, cocoa powder is what’s left over once cocoa butter has been extracted from roasted, ground cacao nibs. It’s different from drinking chocolate, which contains added sugar.

TRY in bakes and sauces, or dusted over desserts.

DARK CHOCOLATE

Made from cocoa solids, cocoa butter and sugar in varying quantities, its flavour and bitterness vary accordingly. The percentage tells you how intense the taste is – the higher the percentage, the stronger the chocolate. TRY adding a square to chilli, or in our fudge cake on p44.

DID YOU KNOW…?

The UK eats more chocolate than any other country in the world, averaging out at 8.4kg a year per person!*

MILK CHOCOLATE

The most popular variety. By law, milk chocolate must contain a minimum of both 20% cocoa solids and milk solids, blended with sugar for a silky finish. TRY adding to muffins and cookies.

JOIN THE CONVERSATION

@tesco

facebook.com/tesco

and clarity

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**

Being married to an Italian means I usually shy away from even attempting pizza. But after months of recipe repeating and complaints from the kids this lockdown, I braved the Peperonata pizzas (January), with their help. The dough kept them occupied for hours and they loved decorating the pizzas at the end. The hubby thought I had ordered takeaway and the kids finished every last crumb! Ada, via email

MY NEW GO-TO

Your 5 meals for £25 have really helped us escape the January blues. We were stuck in a rut, always eating the same meals, but your meal plan has helped us try new recipes while sticking to budget. Love that all the previous ones are online too. Thank you!

Leah, Huddersfield Please

Community stories

To the rescue!

Tesco has teamed up with Lifebuoy to educate schoolchildren about the importance of hand hygiene

Regular handwashing for 20 seconds as an effective way to combat germs and viruses became one of the key messages of the Covid crisis. But even when the pandemic has passed, maintaining good hand hygiene will still be a top priority for many of us.

To reinforce this message to kids, Tesco has teamed up with leading hygiene soap brand Lifebuoy, who is helping to provide resources to schools nationwide, to encourage better hand hygiene. Approved by the Royal National Society for Public Health, Lifebuoy launched ‘Soaper Heroes’ last September to teach primary school children

So far, the Soaper Heroes schools programme has reached in excess of 1.5 million children

about effective handwashing, and distributed free hand hygiene kits.

So far, the Soaper Heroes schools programme has reached in excess of 1.5 million children across more than 6,000 primary schools, and Tesco would like to help make that 2 million. Because, of course, good hand hygiene isn’t just about this virus, but about helping to prevent bugs and colds from spreading in the future. So join the Soaper Heroes on their very important mission and lather up the right way.

Try Soaper Heroes fun experiments, lesson plans and reward stickers to help children learn about handwashing

HOW TO GET INVOLVED

Nominate your school to be involved in the Soaper Heroes programme by registering at nationalschoolspartnership.com/initiatives/ soaper-heroes. The campaign will be running until the end of the year. Schools will receive materials for each primary age group, including stickers, comics and worksheets, as well as downloadable content such as videos, and quizzes. CBBC star Dr Ranj even makes an appearance! Materials are designed to entertain and educate kids about the importance of handwashing and their responsibilities to others via the stories of the Soaper Heroes, Bish, Bash and Bosh.

‘I used the 10-minute experiments with my class and they loved it.’ Registered Soaper Heroes teacher

Time-savers

Dinners

Cheat’s kedgeree

Serves 4 Takes 25 mins Cost per serve £1.61

Preheat the oven to gas 4, 180°C, fan 160°C. Loosely wrap each fillet from a 280g pack Smoked Haddock in lightly oiled foil, then bake for 15 mins or until warmed through. Meanwhile, boil 4 Large Eggs for 7 mins; transfer to a bowl of cold water. Peel under cold running water and set aside. Microwave 2 x 250g packs Golden Vegetable Rice to pack instructions. Heat 1 tbsp vegetable oil in a large, lidded frying pan over a medium-low heat and fry 5 sliced Spring Onions for 2 mins until softened. Add 1 tbsp Medium Curry Powder and cook for 1 min, stirring, until fragrant. Gently stir in the rice, flake through the haddock and cook for 1-2 mins more until the flavours have combined. Remove from the heat. Halve the eggs, place on top of the rice mix, cover and set aside for 1 min. Season with black pepper and scatter with another 2 sliced spring onions to serve.

JAMIE ON health

Tesco’s health ambassador shares more delicious veg-packed dishes, including a veggie centrepiece for Easter lunch

Right now it’s all about appreciating the small things (and having the luxury of time on our hands to do so!) and making the most of celebrating what we can, with who we can. For me, that’s hanging out with my family, getting outdoors when I can, and creating fun and delicious meals along the way. So this month, I’m turning to fail-safe, veg-packed dishes that everyone can get involved in. Whether it’s getting the kids on chopping duty for dinner, knocking up portable snacks for a walk, or getting everyone around the table for Easter lunch, I’ve got bright, flexible, budget-friendly dishes that will put a spring back into your step. Big love,

WE WANT TO SEE WHAT

For your chance to win a signed copy of Jamie’s new book, 7 Ways, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s exclusive Tesco recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 3 March 2021. Closes 23:55 on 4 April 2021. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

TOMATO & CAULIFLOWER TRAYBAKE

Serves 4

Takes 1 hr

Cost per serve 87p

1 large head of cauliflower (about 800g)

olive oil

4 garlic cloves

1 bunch spring onions

12 green olives (stone in)

2 x 400g tins quality plum tomatoes

50g whole almonds

10g fresh parsley

1 lemon

extra virgin olive oil

couscous or crusty bread, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Click off and discard any tatty cauliflower leaves, then cut the cauliflower into quarters and place everything in a deep baking tray. Rub all over with 1 tbsp olive oil and a pinch of sea salt and black pepper, then roast for 15 mins.

2 Meanwhile, place a large, casserole pan on a medium heat with 1 tbsp olive oil. Peel and finely chop the garlic, and finely chop the white parts of the spring onions, reserving the greens for later, then add to the pan and cook for 2 mins.

3 Destone the olives and add to the pan with the tomatoes and ½ a tin’s worth of water, breaking them up with a wooden spoon, then season. Remove the cauliflower from the oven and pour the sauce around it, then bake for a further 25 mins, or until the sauce has

why jamie loves it

Ô

Ô This veggie centrepiece is quick to prepare and can be left to cook low and slow in the oven, freeing you up to enjoy the Easter celebrations

thickened and the cauliflower is tender.

4 Meanwhile, bash the almonds using a pestle and mortar (or finely chop), and set aside. Now make a gremolata. Finely chop the parsley (stalks and all) and the greens of the spring onions, then place in a small bowl. Finely grate in the lemon zest, squeeze in the lemon juice, stir through 1 tbsp extra virgin olive oil and season to taste.

5 Spoon the gremolata over the cauliflower and scatter the smashed almonds over the top. Delicious with fluffy couscous or crusty bread.

Each serving contains

MIGHTY MULLIGATAWNY SOUP

Serves 4

Takes 35 mins

Cost per serve 87p

1 bunch spring onions

2 celery sticks

olive oil

2 tbsp curry paste, such as madras, tikka or rogan josh

500g butternut squash

20g fresh coriander

100g basmati rice

2ltrs vegetable or chicken stock

300g frozen spinach

300g frozen peas

1 Trim and finely slice the spring onions and celery, place in a large pan on a medium-low heat with 1 tbsp oil and cook for 10 mins, or until softened. Stir in the curry paste and cook for a further 2 mins.

2 Meanwhile, scrub the butternut squash, then coarsely grate on a box grater (there’s no need to peel it), discarding any seeds and stalk. Pick the coriander leaves and set aside, then finely chop the stalks and add to the pan with the grated squash.

3 Stir in the rice and stock, bring to the boil, then simmer with the lid on for 10-15 mins, or until the rice is cooked. Add the spinach and cook for 2 mins, then add the peas and cook until piping hot.

4 Ladle the soup into bowls, sprinkle over the coriander leaves and serve. Each serving contains

of the reference intake. See page 105. Carbohydrate 42.8g Protein 24.4g Fibre 6.4g

Source of protein, which supports the maintenance of muscle mass

why jamie loves it Ô

This substantial soup makes a brilliant weekday lunch, but could totally hold its own as a main meal. It freezes well, so make a batch, portion up and stash in the freezer

Ô

VEGGIE SAMOSA PARCELS

why jamie loves it

Make the most of storecupboard and freezer favourites with these fragrant and crispy samosas. If you want to get ahead, freeze in batches, then simply reheat from frozen whenever you need them.

Serves 4

Takes 1 hr

Cost per serve £1.18

2 onions

400g ripe tomatoes olive oil

2 heaped tbsp curry paste, such as madras, tikka or rogan josh

400g tin green lentils

300g frozen peas red wine vinegar extra virgin olive oil

200g natural yogurt

20g fresh mint, plus extra to serve 250g pack filo pastry green salad, to serve (optional)

1 Peel and finely chop the onions and finely chop half the tomatoes. Place a large nonstick frying pan on a medium-low heat with 1 tbsp olive oil, add the onions and cook for 10 mins, then stir in the curry paste and cook for a further 2 mins.

2 Drain the lentils, then add to the pan with the tomatoes and cook for 5 mins, or until the tomatoes have broken down. Stir in the peas, cook for 1 min to defrost, then remove from the heat and leave to cool.

3 Preheat the oven to gas 6, 200°C, fan 180°C. To make the dipping sauces, grate the remaining tomatoes on a box grater into a bowl, discarding any skin. Add 1 tsp each of red wine vinegar and extra virgin olive oil, then season with sea salt and black pepper, and pop into a serving bowl. Pour half the yogurt into a blender, pick in the mint leaves (saving a couple to serve) and blitz until smooth, then season to taste. Transfer to a serving bowl, then finish by rippling through the

remaining yogurt, drizzling over some extra virgin olive oil and the reserved mint leaves.

4 To assemble the parcels, place 4 sheets of filo on a clean work surface, brush each with 1 tsp olive oil per sheet, then top with a second sheet of filo. Divide the filling between them and roll up each one, tucking in the ends as you go, to make 4 parcels. Place on an oiled baking sheet, brushing the top with a little more oil, and bake for 25 mins, or until golden and crisp. Serve with the dipping sauces, some extra mint leaves and a crunchy green salad, if you like. Each

3 WAYS TO EMBRACE SURPLUS VEG

Are you left with odds and ends in the veg drawer every month? Turn them into tasty, nutritious meals so absolutely nothing goes to waste

1. SUPERCHARGED PASTA SAUCE

Coarsely grate squash, peppers, courgettes, carrots, celery or leeks into homemade or jarred pasta sauce for added flavour and bonus veg points.

2. WARM VEG SALAD

Roast roughly chopped root veg, squash or peppers, add shredded leafy greens at the end to steam, then toss with soft cheese and a sprinkle of seeds, and dress with red wine vinegar and good olive oil.

3. VEG-PACKED PANCAKES

Blitz leftover roasted squash or any sad, leafy veg into your usual pancake batter for a vibrant and nutritious brunch Ð the kids will love them!

Step-by-step

Marmalade treacle tart

This classic pud gets a pretty citrus twist

MARMALADE TREACLE TART

Serves 12 freeze baked tart

Takes 1 hr 45 mins plus chilling

Cost per serve 31p

400g golden syrup

4 tbsp fine-cut orange marmalade

¼ tsp ground ginger

2 eggs, lightly beaten

3 tbsp single cream

50g rolled oats

100g fresh breadcrumbs

1 lemon, zested, plus 2 tsp juice

For the pastry

320g plain flour

65g icing sugar

¼ tsp salt

170g cold unsalted butter, cubed

1 orange, zested, plus 2 tbsp juice

1 egg, plus 1 yolk

1 First, make the pastry. Pulse the flour and icing sugar with the salt in

a food processor. Add the butter and pulse to a fine breadcrumb-like consistency, then add the orange zest. Whisk together the egg and orange juice; pour into the food processor while pulsing until it starts to clump together. Tip onto a clean surface; bring together with your hands. Shape into a flat disc. Wrap in clingfilm; chill for 30 mins.

2 Cut off one-third of the pastry; rewrap and return to the fridge.

Roll out the remaining two-thirds on a lightly floured surface to the thickness of a pound coin, then press into a 23cm loose-bottomed tart tin (about 3.5cm deep). Trim around the tart tin to cut away excess pastry. Prick the base all over with a fork; chill for 20 mins.

3 Preheat a baking sheet in the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper and fill with baking beans. Blindbake on the preheated baking sheet for 20 mins. Remove the paper and beans, then bake for 5 mins more.

4 Roll out the remaining one-third pastry to the thickness of a pound coin and into a square of about 30cm. Using a ruler and a sharp knife, cut out 2 x 2cm-wide strips and 12 x 1cm-wide strips. Use 9 of the 1cm-wide strips to make 3 plaits (see right), then transfer to a lined baking sheet. Cover; chill until needed.

5 Meanwhile, warm the syrup, marmalade and ginger in a large saucepan until smooth and just starting to bubble. Set aside to cool for 5 mins, then slowly whisk in the eggs and cream. Add the oats, breadcrumbs, lemon zest and juice. Reduce the oven to gas 4, 180°C, fan 160°C.

6 Pour the filling into the pastry case. Working quickly, lay the pastry strips and plaits over the filling, weaving in and out (see right). Brush the edge of the pastry case and all decorations with beaten egg yolk.

7 Bake for 30-35 mins until golden and crisp. Leave in the tin for 15 mins to cool before carefully removing.

A PLAITING THE PASTRY

Place 3 of the 1cm strips vertically, close together. Working from the outside, lift 1 strip of pastry over the central strip, moving the central strip aside. Alternate from left to right, keeping an even tension until the plait is formed.

C FINISHING THE LATTICE

Bake the tart with the lengths of the lattice strips hanging over the tart tin, as the pastry may shrink while baking. Once cooked, trim away the excess pastry with a sharp knife.

B BUILDING THE LATTICE

First arrange all the vertical strips of pastry, leaving plenty of overhang. Weave the horizontal strips, one at a time, from one side of the tart to the other, alternating laying them over and threading them under the vertical strips.

D GLAZING THE TART

Glazing the pastry with egg yolk before baking will ensure an even, golden finish and shine. For more wow-factor, melt an extra 1 tbsp marmalade in a saucepan over a low heat; brush over the baked tart for a super-glossy finish.

Get ahead

Both the uncooked pastry and the baked tart can be frozen. To freeze the pastry, make up to the end of step 1. Wrap tightly in foil and clingfilm, then freeze for up to 3 months. Defrost overnight in the fridge before using. To freeze the whole tart, leave to cool completely, then (still in the tin) wrap in clingfilm and foil. Freeze for up to 3 months. Thaw at room temperature for 1 hr, then bake at 180°C for 15-20 mins until piping hot throughout.

Spoil them this Mother’s Day

Shop the exclusive range available in store and online

WHITE CHOCOLATE & GINGER ROCKY ROAD

Makes 16

Takes 15 mins plus 2 hrs chilling Cost per serve 34p

vegetable oil, for greasing 400g white chocolate, roughly chopped 80g stem ginger, roughly chopped 50g mini marshmallows 200g pack fruit and nut mix, 30g roughly chopped

1 Grease and line a 20cm square tin with nonstick baking paper. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl); stir until smooth, then remove from the heat.

2 Put the ginger, marshmallows and unchopped fruit and nut mix in a mixing bowl and pour in the

Swap out the mini marshmallows for extra chopped fruit and nuts.

3tips for posting your bakes

chocolate. Mix with a wooden spoon until just combined. Pour into the prepared tin and sprinkle over the chopped fruit and nuts to finish. Chill in the fridge for 2 hrs to set, then use a warm knife to cut into 16 squares. Each square contains

1

Plan well Buy your packaging before you start cooking so that your cakes can be posted as soon as they are ready. Your bake needs to be tightly packaged and stay flat, so a box made of strong corrugated cardboard is ideal. Measure your baking tin to help work out what size box you need.

2

Pick your postage Decide what service you’re going to use (Royal Mail? Courier company?) and make sure you know the process. Check the Post Office or drop off location’s opening hours, as they might be a little different to usual. Royal Mail recommends first class delivery as the minimum service.

3

Wrap and pack Make sure you allow time for your bake to cool properly, then wrap in baking paper, then clingfilm. Line the box you’re sending it in with bubblewrap or shredded paper, add the bake and seal carefully with tape. Write on the address, and add a note to indicate the parcel is delicate.

BAKEWELL BLONDIES

Makes 16

Takes 1 hr

Cost per serve 32p

220g unsalted butter, diced, plus extra for greasing

115g caster sugar

115g soft light brown sugar

2 large eggs, lightly beaten

1 tsp vanilla extract

1 tsp almond extract

70g ground almonds

120g plain flour

½ tsp baking powder

100g white chocolate, roughly chopped

50g flaked almonds

150g cherry jam

50g icing sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Put the butter and sugars in a large saucepan and warm over a medium-low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins.

2 Whisk in the eggs and the vanilla and almond extracts until well combined. In a separate bowl, mix the ground almonds, flour, baking powder and a pinch of fine salt together, then fold into the batter followed by the white chocolate and half the flaked almonds. Pour into the prepared baking tin.

3 Dollop the jam all over, then swirl into the mixture. Scatter 25g almonds on top, then bake for 35-40 mins until golden but still with a slight wobble in the centre. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Mix the icing sugar with 1 tbsp water, then drizzle all over to finish. Cut into 16 pieces to serve.

PEANUT BUTTER ‘BROOKIES’

Makes 16

Takes 1 hr 20 mins

Cost per serve 24p

For the cookie layer

120g unsalted butter, softened and roughly cubed 180g light brown soft sugar

1 large egg

1 tsp vanilla extract

200g plain flour

½ tsp bicarbonate of soda

50g unsalted peanuts, roughly chopped

For the brownie layer

65g unsalted butter, roughly cubed 110g dark chocolate, roughly chopped

2 large eggs

135g golden caster sugar

65g plain flour

20g cocoa

1 tsp baking powder

80g crunchy peanut butter

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.

2 In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.

3 Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.

4 Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then

sieve in the flour, cocoa and baking powder; fold in until just combined.

5 Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.

Your traditions

Holi festival How we celebrate

We talk to foodies around the UK who celebrate the Hindu festival of spring

The Hindu celebration of spring takes place on 29 March this year. Also known as the festival of colour, it is based on a story of good triumphing over evil. It sees the throwing of symbolic coloured powders and the sharing of traditional food and sweets.

Monica Haldar is a chef and teaches home-style, regional Indian cookery via her cookery schools in Manchester and Birmingham. She also runs SHIKSHAK - an online Indian cookery school (shikshak.co.uk).

What does Holi represent and why it is important to you?

‘For me, Holi is a time for family, friends and the community to come together. The festival brings colour into the home and lets people enjoy life like a child again! In India there are lively water and colour fights, and everyone shares delicious food and sweets.’

What is your favourite food to eat at Holi?

‘My favourite sweet is gujiya, a flaky pastry with dried fruits. For savoury, it has to be papdi chaat (see right). It is a flavour explosion: fried, crisp pastry thins with potatoes and sweet and savoury chutneys.’

How is Holi celebrated in the UK?

‘Holi is celebrated at temples, community centres and parks. On the eve of Holi, a bonfire is burnt, which symbolises good conquering evil and the power of devotion. On the day itself, people gather for the colour throwing and enjoy an array of special foods and drinks.’

Holi is celebrated on a different date each year, but it is always observed in March on the day of the full moon

PAPDI CHAAT

Serves 6 (as a snack)

Takes 40 mins

Cost per serve 63p

For the papdi

130g plain flour, plus extra for dusting

½ tsp nigella seeds

2 tbsp vegetable oil, plus extra for greasing and deep-frying

For the coriander & mint chutney

20g fresh coriander

10g fresh mint, leaves picked

1-2 green chillies

½ lime, juiced

½ green eating apple, roughly chopped

1 tsp caster sugar

½ tsp salt

For the chaat topping

250g potatoes, peeled and diced into 1cm cubes

50g tinned chickpeas, drained and rinsed

6 tbsp Greek-style yogurt

6 tbsp tamarind sauce

1 medium tomato, finely diced

1 small red onion, finely diced

30g fresh coriander, leaves picked and finely chopped

2 tbsp dried cranberries, roughly chopped

4 tbsp Bombay mix, to taste

1 tsp chaat masala (optional)

1 To make the papdi, mix the flour, a pinch of salt and the nigella seeds in a mixing bowl. Add the oil and

Don’t have time to make the papdi? Use crackers, like poppy and sesame thins, instead.

use your fingertips to rub into the flour until it resembles breadcrumbs. Add 60ml water, a little at a time, to create a stiffdough.

2 Very lightly grease your hands with oil and knead for 3-4 mins until smooth and pliable. Roll out the dough to 2mm thick, lightly dusting the surface if you feel it is sticking, then use a 5cm cutter to stamp out rounds. Prick each all over with a fork.

3 Fill a small, high-sided saucepan one-third full of oil and heat over a low-medium heat until it reaches about 165°C. To test, add one of the papdi: it should take 5-7 secs to rise to the top. Fry in batches for 3-4 mins until light golden and crisp, then use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat with the remaining papdis, then leave to cool completely.

4 Boil the potatoes for 6 mins until tender; drain and set aside. Meanwhile, make the chutney. Put all the ingredients in a blender with 2-3 tbsp water, as needed. Blitz to make a smooth sauce; set aside. Mix the yogurt with 3-4 tbsp water to give a thick pouring consistency; set aside.

5 To serve, divide the papdi between 6 plates. Top with the potato and chickpeas, then drizzle over the yogurt, coriander and mint chutney, and the tamarind sauce.

Top with the tomato, red onion, coriander, cranberries, Bombay mix and chaat masala, if using.

‘COLOURFUL & FULL OF FUN’

‘We usually celebrate Holi at our restaurant, Zindiya, with our #HoliHands campaign, which raises money for charity The Hope Foundation. We ask our guests to put colours on each other’s faces, as well as a handprint (using Holi powders) on our window. We designed Zindiya to be like an immersive experience of India – colourful, bright and full of fun.’

Aya and Shivani Kenth, husband and wife from Birmingham, owners of Zindiya Streatery and Bar (zindiya.co.uk)

‘A LARGE FEAST’

‘No Indian festival is complete without an overdose of food and sweets – and Holi is no exception. Wherever we are, we usually enjoy a large feast with the sweet table just as big as the savoury. One of my favourite things to eat is samosa chaat, which is something we love to make for our customers as well.’ Sudhir and Avi Sethi, father and son from Harrow, London, owners of Gully UK, an interactive street food truck, (gullyuk.com)

Meal planning 5

Five easy reader-approved recipes to see your family through the week FOR UNDER

Tried it, liked it

Our tester Kelly lives in Dumfries with her partner Lee and their two children, Jodi and Cale. ‘We were falling into a bit of a rut. I really enjoy trying out new recipes, but it can be a challenge to pick something everyone will like, and can lead to buying specific ingredients that end up being wasted,’ says Kelly. ‘I loved that the ingredients in these recipes are multi-use so there’s no waste. Some of these will definitely become regular go-to meals, especially when we’re short on time.’

GET INVOLVED

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

5 x DINNERS

4 x SERVINGS

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change and some products may not be available. Does not include the storecupboard items.

-

SHOPPING LIST

1 lemon

30g pack fresh basil

3cm piece ginger (20g)

1 garlic bulb

60g pack red chillies

3 onions

1 cucumber

1 carrot

1 head of broccoli

2 x 220g packs Redmere Farms green beans

380g pack Redmere Farms mushrooms

175g pack Creamfields Grana Padano

6 medium free-range eggs

750g pack lean beef steak mince

300g pack Woodside Farms smoked back bacon

500g Hearty Food Company spaghetti

250g pack medium egg noodles

100g jar miso paste

14g jar dried oregano

150ml bottle reduced-salt soy sauce

568ml bottle distilled vinegar

1.5kg bag Stockwell plain flour

500g jar tomato & chilli pasta sauce

2 x 400g tins butter beans

400g crusty bloomer

700g pack frozen sliced leeks

900g pack frozen cauliflower florets

250g pack frozen Bay Fishmongers prawns

+FROM YOUR STORECUPBOARD

Olive oil, sugar, vegetable oil, reduced-salt vegetable stock cube

MUSHROOM & LEEK

SPAGHETTI

Serves 4 Takes 20 mins

2 tbsp olive oil

350g frozen leeks

380g mushrooms, sliced

2 garlic cloves, crushed ½ tsp dried oregano

50g (2 slices) crusty white bloomer, blitzed into breadcrumbs

300g spaghetti

½ lemon, zested and juiced 10g fresh basil, leaves picked and roughly chopped

1 Heat 1 tbsp oil in a large frying pan over a medium heat, add the leeks and fry for 5-6 mins until softened. Add the mushrooms, increase the heat to medium-high and fry for 8-10 mins until golden and tender

and any water has evaporated. Stir in the garlic and oregano; season and fry for 1 min more until the garlic is fragrant.

2 Meanwhile, heat the remaining oil in a separate frying pan and fry the breadcrumbs over a medium heat for 3-4 mins, stirring frequently, until crunchy and golden. Season, transfer to a plate and set aside.

3 Cook the spaghetti to pack instructions; drain well. Stir into the mushrooms and leeks and toss well. Stir in the lemon zest and juice, then scatter with the basil and crispy breadcrumbs to serve.

Instead of stirring in the lemon, I gave everyone wedges so we could add it to our own tastes

Everyone enjoyed this one, and we really liked the crispy cheesy topping. WeÕll make it again!

ARRABBIATA MEATBALL BAKE

Serves 4

Takes 35 mins

400g beef steak mince

1 small onion, coarsely grated

1½ tsp dried oregano

2 garlic cloves, crushed

1½ tbsp olive oil

500g jar tomato and chilli sauce

50g (2 slices) crusty white bloomer, cut into croutons

65g Grana Padano, finely grated

15g fresh basil, a few whole leaves reserved, the rest chopped

1 red chilli, finely chopped (optional) 440g green beans, trimmed, to serve

1 Put the beef mince, onion, 1 tsp oregano and half the garlic in a bowl; season. Mix with clean hands to combine, then roll into 16 balls.

2 Heat 1 tbsp oil in a large, deep frying pan over a medium-high heat

and fry the meatballs for 6-8 mins until golden brown all over. Preheat the oven to gas 7, 220°C, fan 200°C.

3 Pour the sauce into the pan and stir to coat the meatballs. Cook for 3-4 mins until bubbling. Mix the remaining garlic, ½ tsp oregano, the bread and cheese in a bowl.

4 Stir the chopped basil and chilli, if using, into the sauce, then transfer to a roasting dish. Scatter with the cheesy croutons and drizzle with ½ tbsp oil. Bake for 15-20 mins until the topping is golden and crisp and the meatballs are cooked through.

5 Meanwhile, boil the green beans for 2-3 mins until tender. Drain and serve with the bake, scattered with the whole basil leaves.

Each serving contains of the reference intake. See page 105.

PRAWN & LEEK PANCAKES WITH SOY DIPPING SAUCE

Serves 4

Takes 25 mins

250g plain flour

2 medium eggs, beaten

200g frozen leeks, defrosted and drained

200g frozen prawns, defrosted and drained

2 tbsp vegetable oil, for frying For the salad and dipping sauce

1 carrot, peeled

1 cucumber

4 tbsp distilled vinegar

2 tsp sugar 1.5cm piece ginger (about 10g), peeled and finely chopped

3 tbsp reduced-salt soy sauce

1 red chilli, finely chopped

1 To make the salad, peel the carrot and cucumber into thin ribbons with a vegetable peeler, discarding the cucumber’s seedy core. Put in a bowl and toss with 3 tbsp vinegar, 1 tsp sugar and a pinch of salt; set aside.

2 Whisk the flour, eggs and 250ml cold water with a pinch of salt to make a smooth batter. Fold in the leeks and prawns.

3 Heat a little oil in a nonstick frying pan over a medium heat. When hot, ladle ¼ of batter to the pan. Tilt to spread into a 20cm wide, 5mm thick pancake. Cook for 2-3 mins until the base is golden and there’s only a little bit of runny batter left in the centre. Flip (use 2 spatulas to help) and cook for 1-2 mins until golden and firm. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 pancakes.

4 Meanwhile, mix 1 tbsp vinegar and 1 tsp sugar with the ginger, soy and chilli in a small bowl. Drain the vinegar from the salad, then serve with the pancakes.

Each serving contains of the reference intake. See page 105.

Ô I swapped the prawns for chicken for my daughter, which worked really well too. The salad was also lovely

CAULIFLOWER CHEESE & BEAN BAKE WITH CRISPY BACON CRUMBS

Serves 4 Takes 45 mins

400gfrozencauliflower

1onion,finelysliced

50g frozen leeks

1½ tbsp olive oil

1 garlic clove, crushed 3tbspplainflour

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

1 tbsp miso paste

100gGranaPadano,finelygrated

2 x 400g tins butter beans, rinsed and drained

75g(3slices)crustywhitebloomer, blitzed into breadcrumbs

100gsmokedbackbacon,finely chopped

1 Heat the oven to gas 6, 200°C, fan 180°C. Tip the cauliflower, onion and

leeks into a large roasting dish. Add the oil and garlic and toss well to coat. Roast for 20 mins until the onion and cauliflower are tender.

2 Meanwhile, whisk the flour and 4 tbsp cold water in a small bowl to make a smooth paste. Heat the stock in a pan over a medium heat and whisk in the miso and the flour paste. Heat, whisking continuously, for 6-8 mins until thickened. Stir in the cheese and cook for 3-4 mins more for a thick, smooth sauce. Season.

3 Drain any water from the cauliflower dish, then stir in the beans and the cheese sauce to coat.

4 Mix the breadcrumbs and bacon, then scatter over the dish. Bake for 20 mins until the top is golden and the sauce is bubbling. Leave to stand for 5 mins before serving.

Each serving contains

This was the easiest to prepare, and most of the cooking time was hands-off while we waited for it to bake

CRISPY BEEF & BROCCOLI STIR-FRY

Serves 4

Takes 20 mins

2 tbsp vegetable oil

350g beef steak mince

250g pack dried egg noodles

1 head of broccoli, cut into small florets, stem trimmed and finelydiced 1onion,finelysliced 3tbspreduced-saltsoysauce

2 tbsp distilled vinegar

2 tsp miso paste

3 garlic cloves, crushed

1.5cm piece ginger (about 10g), peeledandfinelygrated 1redchilli,finelysliced

1 Heat 1 tbsp oil in a wok or large frying pan over a high heat. Add the beef mince and stir-fry for 6-8 mins, stirring constantly to break up the mince, until dark brown and crisp. Meanwhile, put the noodles in a heatproof bowl and pour boiling water over to cover. Leave to soak for 6-7 mins, then drain, reserving 5 tbsp of the water.

2 Transfer the crispy beef to a bowl. Heat the remaining 1 tbsp oil in the wok, add the broccoli and onion and fry for 5-6 mins until the broccoli is bright green and starting to turn tender. Mix the soy, vinegar, miso and reserved noodle water in a small bowl.

3 Add the garlic, ginger and most of the chilli to the wok and fry for 1 min until fragrant. Tip the noodles into the wok along with the sauce and crispy beef. Toss well to coat the noodles and broccoli in the sauce; cook for 30 secs more until the sauce is bubbling and thickened. Divide between 4 bowls and scatter with the remaining chilli to serve.

Each serving

ÔEveryone’s favourite of the week! The recipe was easy to follow, and we all thought the crispy mince worked really well

Ô

Too good to waste

Hot cross buns

We’re on a mission to help you make peace with your leftovers

One a penny, two a penny: these buttery, spiced, fruitstudded buns are a classic Easter treat. But like many baked goods, they have a short shelf life – in the UK we waste £870m* a year throwing away bakery items that could have been eaten. Read on for our tips to use them up and keep them fresher for longer.

STORE THEM RIGHT

Store hot cross buns in a cool, dry place, in their packaging

or a paper bag. Don’t keep them in the fridge as they will get stale more quickly.

MAKE THEM GO FURTHER

If they’re starting to turn stale, sprinkle with water and heat for a few minutes in the oven. If they’re very stale, blitz to breadcrumbs and add to puddings like treacle tart. Hot cross buns also freeze well. Slice them in half first, then wrap well; toast from frozen.

500 THOUSAND tonnes of bakery items thrown away each year in the UK*

USE THEM UP

FOR SOMETHING SWEET FOR SOMETHING SAVOURY

Spiced French toast

Whisk 1 egg, 60ml milk, 1 tsp cinnamon and a little orange zest in a bowl. Halve 2 hot cross buns and soak in the milk-egg mixture. Fry in melted butter for 1-2 mins each side until golden.

Hot cross cheesy bacon rolls

Grill streaky bacon rashers until crisp; drain on kitchen paper. Halve and toast the hot cross buns. Scatter one half with grated Cheddar; grill to melt. Top with the bacon and sandwich together.

Home updates

Mrs Hinch brings you must-have homeware and F&F loungewear in her exciting new range,

and

Enjoy hot choc the Hinch way… Hinch Green Slogan Mug £3; Hinch Grey Woven Tray £12; Eucalyptus Spray in Ceramic Vase £10; Hinch Faux Mohair Throw £30

Home trends

As Tesco proudly announces its exclusive new partnership with Instagram legend Mrs Hinch, she shares her top styling tips and tells us that her sofa is her happy place…

Anyone who follows Sophie Hinchliffe – AKA Mrs Hinch - on Instagram will know that, in the last three years, she’s become a household name due to her cleaning hacks, storage solutions and affordable interior design tips. With 4 million followers, she’s become the go-to person for all things home-related, and she tells

us she’s so grateful to have been given the chance to design a ‘cosy, affordable, relaxing, versatile and sustainable’ range for Tesco.

She explains, ‘Being able to offer beautiful pieces across a range of budgets without compromising on quality is so important to me. I hope everyone loves it as much as I do!’

2

POSITIVE VIBES

Get some good messages out there. Hinch Be Kind and Be Happy Wall Art £8 each.

1

Chop it

Tesco is a proud member of the Better Cotton Initiative, supporting responsibly sourced cotton used in this gorgeously soft cushion. Achieve the signature Hinch chop look on this one. Hinch White Tufted Tile Cushion £14

3

HIDDEN GEM

Be both tidy and elegant at the same time with these beautiful and stylish printed drawers. Hinch Drawers £12

4

DREAM BEDDING

Make a sleep sanctuary. Hinch White Oversized

Seersucker Double Duvet Set* £26; Hinch Velvet Diamond Bedspread £35

7

6

PERFECT SERVE

This stunning hand-woven tray makes a real style statement. Hinch Grey Woven Tray £12.

Kitchen must-haves

Modern accessories for your home… Hinch

Microfibre Cloths 3-pack £2; Hinch Tea Towel 3-pack £5; Hinch Double Oven Glove £5

5

mins

withMrs Hinch

5

SLEEP SCENT

Blended with drops of lavender oil to help create a relaxing sleep environment.

Hinch Pillow & Linen Mist 100ml £5

8

BATHING BEAUTIES

Made using cotton that supports the responsibly sourced Better Cotton Initiative, each towel is highly absorbent with a soft and silky feel. Hinch Bath Sheet** in white or silver £12 each

What are your top styling tips for readers on a budget?

‘Sometimes less is best. You don’t need a lot of items to make a statement. Also adding a bit of colour can make a real impact which is why I wanted to introduce the eucalyptus green hints into the range.’

Your motto is ‘grey all the way’…

‘It’s my signature colour! Grey and white are such classic, fresh, clean staples that I think can find their way in most people’s homes, no matter the core style.’

Is sustainability important to you?

‘It’s one of the most important things to me and it’s something that Tesco takes seriously, which is one of the many reasons I was so excited to collaborate with them. You’ll find that reflected in the materials we’ve used across the range and for packaging.’

Where’s your happy place?

‘I’m happiest being cosied up in a throw on the sofa with my husband Jamie, son Ronnie, Henry the dog and Baby Hinch, mug of hot chocolate in hand.’

Turn the page for the Mrs Hinch F&F range…

Not only the queen of interiors, Mrs Hinch is also a style icon. Nail her casual style with her ‘cosy and comfortable’ loungewear range, which she designed exclusively for F&F.

1. F&F Hinch Sage Ribbed Set £24 Comes with matching headband

2. F&F Hinch Jumpsuit

£22 3. F&F Hinch White

Playsuit

£18 4. F&F

Hinch Waffle Knit Set

£28 5. F&F Hinch Grey

Oversized Set £22

One of Mrs Hinch’s absolute faves!

PART 3 BEAUTY SERIES

Looking for some handy advice?

We ask the experts to help you with your everyday common beauty concerns.

Solution series

HOW TO MANAGE HAIR REMOVAL

We’ve asked the experts for their best hair-removal tricks that will leave your skin supersmooth and ready for spring

Whether you shave, wax or tweeze, there’s no right or wrong way to zap unwanted hair at home. ‘Finding your favourite go-to method usually involves an element of trial and error – and a bit of practice! But once you’ve found out what works, it’s plain sailing,’ says skincare expert Frances Prescott. Follow our top-to-toe expert guide to smooth skin, and get ready to bare!

Tweeze-y does it

BEST FOR PRECISION

Tweezing is a fast way to keep stray hairs in check. Before you tweeze, apply a warm compress. ‘Press a cotton pad soaked in hot (not boiling) water onto brows for 30 seconds, then pluck with one swift movement,’ says Frances.

QVS Tweezer Triple Set, £8. Keep brows in check with a trio of tweezers. Great for ingrown hairs, shaping brows and grooming.

Meet our experts

Charlotte Connoley (@charlotteconnoleybeauty) is a skincare specialist and facialist, with expertise in facials, face and body massage, lymphatic drainage and skin finishing.

Nadira V Persaud (@nadiramakeupandhair) is a makeup artist, beauty expert and author. Her philosophy is about enhancing natural beauty, while focusing on lifestyle.

Laura Brown is a shaving and skincare expert and senior product manager for Wilkinson Sword Women’s.

Frances Prescott (@francesprescottmakeup) is a skincare expert, facialist and makeup artist who focuses on natural but effective beauty solutions.

Cream of the crop

BEST FOR LEGS, ARMS & FACIAL HAIR

‘Depilatory creams are perfect for finer hair, so work best for legs, facial hair, forearms and underarms,’ says Frances. The downside? ‘They smell strongly, so are best applied before you shower. If you have eczema or sensitive skin, test the product on a small area first.’

1 Veet Silky Fresh Spray On Hair Removal

Cream 150ml, £6 (£4/100ml). Simply spray on this rich cream and shower off. Also try:

2 Veet 5 Minute Sensitive Skin Body and Legs Hair Removal Cream 200ml, £7 (£3.50/100ml) works quickly to leave skin smooth.

TROUBLESHOOTING TIPS

Reduce the risk of irritation by avoiding moisturising creams and lotions containing retinoids and AHAs, and steer clear of self-tan, for at least 24 hours before and after depilation.

Perfect your shaving technique

Shaving is the go-to method for 83% of UK women. ‘It’s instant, portable and, if you have sensitive skin that might react to wax or creams, it’s a safer bet,’ says Wilkinson Sword’s Laura Brown.

SOAK, STEAM AND EXFOLIATE

‘To get the closest possible shave, use a gentle body scrub or mitt beforehand,’ says makeup artist and skincare expert Nadira V Persaud. ‘And shave towards the end of your shower or bath, as the skin will be more supple and the hair softer.’

BEST IF YOU HAVE A LOW PAIN THRESHOLD

60.7 MILLION razors and razor blades are sold in the UK every year*

Calcot Spa Cotswolds

Super Gentle Smoothing Mitt, £3.50. Buff skin before shaving and keep ingrown hairs at bay.

FACE FACTS

Shaving is one of the quickest and most effective ways to remove facial hair, although not with a traditional razor.

SMOOTH STROKES

‘When it comes to legs, start by shaving downwards, following the hair growth,’ says Laura. ‘Shaving against the growth increases the risk of nicks.’ For your bikini line, Frances says, ‘Apply an extra-thick layer of shaving cream and use one hand to pull skin taut, guiding the razor with the other hand.’ For underarm hair, adapt your technique to shave up and down and then across, as hair grows in multiple directions.

LATHER UP

Don’t skimp on shaving cream. It softens hair and allows the razor to glide. ‘Always lather against the direction of hair growth,’ says Frances. For sensitive skin, opt for fragrance-free products.

1 Gillette Satin Care Sensitive Skin Shaving Gel 200ml, £2 (£1/100ml), is packed with soothing aloe vera.

2 Gillette Venus Comfort Glide with Olay Razor, £7.50 (left), This five-blade razor has built-in moisture bars.

‘I prefer to use a dermaplane or Asianstyle safety blade to remove facial hair,’ says Nadira. ‘The blade cuts through hair at an angle without risk of nicks. It also exfoliates your skin as you shave.’ Great for tackling peach fuzz and stray hairs, but if you’re uncomfortable using a blade, be assured that the latest facial shavers for women use the same technology as men’s shavers. ‘These mini devices are quick and won’t irritate skin,’ says Frances. Check in store for a range of shaving products.

Wilkinson Sword Intuition Ultra Moisture Razor, £7 (left), has a four-bladed razor with a pivoting head and moisture bar.

TROUBLESHOOTING

TIPS

‘Your razor should skim over your skin without the need for pressure,’ says Nadira. Minimise irritation by avoiding self-tan or body creams for at least 24 hours after shaving. Always apply a soothing postshave lotion to cool and calm skin, and replace razor blades regularly.

BEST FOR LONGERLASTING SMOOTHNESS

How to wax like a pro

‘If you’re trying to save cash, home waxing is a good option,’ says facialist and skincare expert Charlotte Connoley. ‘While shaving cuts hair, waxing whisks it away from the root, leaving legs smoother for longer.’

EASY DOES IT

Always prep skin 24 hours before. ‘Ensure skin is clean and dry, and avoid moisturiser,’ says Charlotte. Wax strips are the easiest. ‘Keep the strip close to the skin and avoid pulling it up and away.’ Xprt Satin Sensitive Wax Strips 20-pack, £3.50 (18p each), are designed to keep legs and underarms hair-free for up to four weeks.

TROUBLESHOOTING TIPS

‘Make sure the hairs are at least a quarter of an inch long before you wax,’ says Charlotte. Avoid moisturising or self-tanning before waxing, as it prevents the wax from sticking to the hair. After waxing, soothe skin with an aloe vera-based gel or lotion to minimise irritation.

Ô ÔMini wax strips are ideal for the bikini line –they’re more manageable if you’re just getting to grips with waxing

Best of the rest

Epilation

Like wax, epilators pull hair out from the root to give longlasting results. Best used on less sensitive areas like the legs – but the more you epilate, the less painful it becomes.

Threading

Although best performed by an expert, you can thread your own upper lip and facial hair – but brows require an extra pair of hands! Once you master the technique, it’s a fast, inexpensive way to remove facial hair. Check out online how-to tutorials to guide you through the process.

Intense Pulsed Light (IPL)

At-home IPL devices have become popular for those wanting long-term results. The technique uses light waves to zap the hair follicle, preventing hair growth for up to six months. Due to the fact the light targets melanin (the pigment in hair and skin), it’s not suitable for darker skin tones, and you have to remove hair beforehand by shaving or waxing.

Mother’s Day gifts

Mum’s the word

Pick up a fabulous present along with your weekly shop

GIN WITH A DIFFERENCE

Roku Japanese Craft Gin 70cl, £30* (£42.86/ltr), is a great gift. Made using six unique Japanese botanicals, it comes in a stunning hexagonal bottle. Don’t forget to tell Mum it’s best served with tonic, ice and a slice of fresh ginger!

ADVERTISEMENT PROMOTION

1 The Fuzzy Duck Cotswold Floral Wash Bag, £15

Includes Moisturising Hand Cream 50ml, Luxury Shower Crème 100ml, Moisturising Body Lotion 50ml and Wash Bag

2 The Fuzzy Duck Luxury Hand Cream Set, £8 Includes

3 x 50ml hand creams

3 Fox & Ivy Daydream Scented Candle, £5

1 Mum Light Up Jar, £5

2 Relaxation Kit, £5 Includes pillow mist, candle and eye mask

Strike a posy

These pretty arrangements work as Mother’s Day gifts or Easter centrepieces… take your pick!

Take time out

Make the most of your me-time with a little help from Clubcard

UPGRADE TEA BREAKS

A beautiful stoneware mug from the Denby online shop turns any tea break into a treat. Use your Clubcard vouchers to buy anything from a single mug to a full dinner service… with glassware, cutlery, table linens and cookware. The hand-crafted pieces are versatile, durable and beautiful.

ENJOY A MAGAZINE SUBSCRIPTION

Had your fill of box sets? Sometimes you can’t beat kicking back with a good magazine. Choose titles from garden advice to homes inspiration, wellbeing, fashion and sport. With a subscription, there’s something new to look forward to every month.

TAKE YOUR PICK

MAKE

A PHONE CALL

Stay connected with loved ones even if you can’t meet them. Use your Clubcard vouchers to get double their value towards a new paymonthly handset or SIM-only contract, as well as to make a payment towards your monthly Tesco Mobile bill*

With Clubcard, as well as accessing exclusive deals and earning points, there are a number of ways you can spend your vouchers, getting…

•1x its value in store, at tesco.com or donated to charity.

•2x its value when used with Tesco brands, such as Tesco Mobile.

•3x the voucher value with Reward Partners, such as Denby and magazine subscriptions.

Visit tesco.com/clubcard for more information.

Pretty prints

Say yes to the dress

See in the new season the bright way

Easy crafts

Nature table

Bring spring to your Easter celebrations with these fun projects to keep all the family entertained

Green revolution

Tableware that’s just the thing for spring

BUNNY NAPKINS

You will need An old tablecloth (or small napkins), painted egg, ribbons, decorative trimmings and faux or real flowers, glue or needle and thread, felt-tip pen (optional)

1 Cut up the tablecloth into 25cm squares. Fray around all the edges so each square has a 1cm-wide frayed trim.

2 Fold the napkin in half so it almost lines up in a triangle shape. Fold up from the widest edge into a long roll with the frayed edges showing.

3 Fold the cloth in half, making sure the tips are even in height, like a bunny’s ears. Place a painted egg in the fold for the bunny’s head and tie securely in place with a ribbon in a bow.

4 Glue or sew on trimmings and flowers to decorate. Draw a bunny’s face on the egg, if you like.

PAPER FLOWER GARLAND

You will need A4 coloured card, ruler, glue stick, green ribbon, hot glue gun or strong glue

1 To make the flower centre, cut out a 1.5cm-wide strip down the long side of the card. Draw a line along the length, 0.5cm from the edge, and snip tiny cuts along the length up to the line. Glue along the uncut section, then roll up the strip from a short side with the glue in the middle until you have a small cylinder. Set aside to dry.

2 To make the petals, cut 2 or more strips of coloured card, 29cm long and to different widths – ours were 4cm and 6cm wide.

3 Take the thinner piece of card and mark a line 0.5cm from the edge along the length as you did before. Cut lines up to the pencil mark – these will be your inner petals, so make the distance between cuts even so they’re the same size.

4 Glue along the uncut strip, then wrap it around the flower centre, so that the uncut part of the centre and petals are on the same side and lined up. Wrap around until the whole strip is glued in place. Leave to dry, then repeat with the wider piece of paper to make the outer petals.

5 Once dry, gently pull each petal away from the centre, working your way around the flower. When you get to the centre, open up a few strands so they are separated. Repeat with other colours to make flowers in varying sizes.

6 Cut leaves with long stems out of green card, about 5cm long. Fold the leaves in half lengthways to crease, then glue the back of the stem. Wrap the stem around the ribbon to fix the leaf in place. Continue adding leaves until

most of the ribbon is covered. Leave a few gaps so the garland can be draped easily.

7 Once the leaves are secured in place, add glue to the underside of each flower and stick onto the leaves. We used a hot glue gun, but any strong glue will work.

DAISY CHAIN PAPER GARLAND

You will need White paper, flower punch cutter (or just scissors) , green card, yellow tissue paper, glue stick, green ribbon

1 Cut out daisy shapes from your white paper, or use a flower punch. For each daisy, cut three flower shapes. Stick them on top of each other, with the petals overlapping. Repeat until you have lots of flowers and a few spare flower shapes. Curl up the petals with your fingers.

2 Tear off a small piece of tissue paper and run the stick glue along it. Scrunch it up into a ball and stick it to the centre of the daisy.

3 Cut out leaves from the green card (we’ve made our garland with

more flowers than leaves). Glue the ribbon to the leaves so that the ribbon sits on top, then glue a daisy on top of the ribbon.

4 When not adding a leaf, glue a daisy shape under the ribbon, then a finished flower on top.

EGG BOX CENTREPIECE

You will need Eggs in cardboard boxes, paint in different colours, mini succulents and soil (or spring flowers)

1 Make a small hole at the top of the shells and carefully tip out the eggs into a bowl (why not use them in one of our baking recipes on p43 or p63?). Wash the shell out and leave to dry fully. Give each egg a coat of paint or two.

2 Paint inside and outside the egg box in pretty colours.

3 If you’re using large eggs, carefully place some soil in the shells, then plant tiny succulents inside. Alternatively, add a little water and add small spring flowers.

4 Put the eggs in the boxes and arrange in the centre of the table.

BUNNY EARS WREATH

You will need Hessian fabric, sewing machine (or needle and thread), pipe cleaners, string, embroidery hoop, hot glue gun or strong glue, faux flowers and leaves

1 Start by cutting out 2 pairs of rabbit ear shapes from the hessian. Overlap 2 ears and sew them together with a neat line along the outer edge around the top and sides of each ear. Trim along the outside edge to neaten.

2 Bend 2 pipe cleaners into matching ear shapes and place 1 inside each ear. Sew a line on the hessian close to the underside of pipe cleaner to fix in place. This will help you position and bend the ears.

3 Tie a piece of string in a loop, at the top of the embroidery hoop, to hang the wreath.

4 Glue the ears to the hoop (we used a hot glue gun) on either side of the loop. Leave to dry.

5 Glue a large faux flower to the top, between the ears, then add smaller flowers and leaves until you can’t see the base of the ears.

Keep the kids busy over Easter

New activities to try over the holidays

GRAB SOME FRESH AIR

To celebrate 70 years of Dennis the Menace, Kew Gardens and Wakehurst in Sussex are holding a Beano Bonanza (March 31–April 18), where participants help solve a crime via a trail around the gardens. Nature-based Easter trails are also taking place at National Trust sites around the UK.

GO CREATE

Reconnect with nature with a Mud & Bloom subscription box (£13.95 a month). It delivers seasonal nature crafts and gardening activities to your

CRAFTS FOR KIDS

Make cute little nests, design a beautiful bonnet and colour in your own

door – and the good news is you don’t need a garden to do them. If your child is more of an innovator, check out KiwiCo’s science, arts and crafts crates.

GET LISTENING

Podcasts aren’t just for adults! Our faves for children are But Why:APodcastforCurious Kids, which gets experts to answer any question kids throw at them; PeaceOut, which aims to help kids relax via short stories; and TheWeek JuniorShow, which is ideal for kids who are into the news.

Say No to buying a present.

TOTAL CARE FOR YOUR CAT

Your cat’s nutritional requirements will change over time, depending on her evolving lifestyle and age.

To help your cat remain fit and healthy throughout her life, here are some basic guidelines on how to tailor her nutritional intake to her specific needs.

FROM WEANING TO 12 MONTHS, the nutritional requirements of a growing kitten are very different to that of an adult cat. It is important that kittens eat specially designed kitten food. They need 3-4 meals a day and can be fed either wet or dry kitten food.

FROM 6 TO 12 MONTHS, neutering may reduce the ability to burn calories. We recommend monitoring their bodyweight and adjusting portions as necessary.

WHEN ADULT AND NEUTERED, the ideal weight for most cat breeds is about 4kg. Your vet can advise you on the Ideal weight for your cat.

To maintain a healthy body weight, you can:

• Use feeding toys to encourage activity.

• Feed a proportion of wet food, which contains fewer calories, yet is filling owing to its high moisture content.

• Ensure treats are a maximum 10% of your cat’s calorie Intake.

• Daily calorie intake 208-220 kcal / day (for a cat of 4kg) +/- 10% depending on physical activity.

Healthy Digestion

Strong Natural Defences

Urinary Tract Health

Created with high quality proteins & rice that are easy to digest for your cat

With increased taurine and vitamin E and supplemented with vitamin C, antioxidants that contribute to strong natural defences

Formulated with balanced minerals to support Lower Urinary Tract Health

Optimum Weight Management & Body Condition

omega 3 acids to support their joints

SENIOR (7+ YEARS) cats tend to lose their sharpness of smell. Try feeding wet foods which have a more Intense aroma to stimulate her appetite. We recommend serving food designed for senior cats in order to support her specific needs e.g. mobility. Perfect Fit™ Senior contains Glucosamine and omega 3 fatty acids to support their joints.

PERFECT FIT™ has a unique Total 5 formula that offers an all-round protection for a healthy life. Total 5 combines 5 health benefits that address the 5 most common health needs of your cat, irrespective of size or age.

Healthy Skin & Coat

A combination of L-carnitine, high level of protein and ideal energy provision promotes optimum weight management and body condition

Contains biotin, zinc & sunflower oil, a natural source of omega-6fatty acids, to help support a healthy skin and coat

ORAL CARE FOR YOUR DOG

Just like humans, dogs also need a daily oral care regime.

Your dogs’ teeth are as important to him as our hands are to us.

Your dog doesn’t only use their teeth to eat but to hold, pull and carry things too. And it’s precisely because they do so much with their teeth that they really need looking after. The bacteria on the tooth form an off-white, sticky layer caller dental plaque. The bacteria within plaque and tartar attack the gums and cause inflammation of the gums and surrounding tissues. This is painful for your dog.

How do you clean your dog’s teeth?

Having a daily oral care routine is important to support your dog’s health and wellbeing. Tooth brushing is the single most effective method but you may be still want to combine several different methods. One Pedigree DentaStix™ a day can help keep tartar away. It is scientifically proven that just one chew a day can help reduce tartar build-up by up to 80%, with their unique x-shape, the texture of daily DentaStix™ are designed to give your dog’s teeth a really good clean.

A FITBIT FOR YOU TRACTIVE FOR YOUR PET

Enter at PERFECT-FIT.CO.UK or UK.PEDIGREE.COM and upload your till receipt.

*UK residents 18+. Purchase any PERFECT FIT™ dry cat food or PEDIGREE DENTASTIX™ product between 1/1/2021 to 09/4/2021 inclusive from participating retailers (in store & online). Keep receipt. No purchase necessary in NI. x1 cat and x1 dog prize to be won per day from 7/1/2021 to 15/04/2021 inclusive. Each prize consists of x1 Fitbit and 1x Tractive pet collar. Full T&Cs on website.

Sow the seeds

Help the young people in your life get to grips with their finances with these expert tips

85% of young adults aged 16-25 wish they’d been taught about money management at school*

2

1 BUDGETING IS KEY

‘The most important thing is for them to work out a budgeting style,’ says financial expert Iona Bain, founder of the Young Money blog and author of Own It (out 21 March 2021). ‘Some people like the “envelope method”, where they separate their finances into categories and put the money “pots” into separate accounts; others prefer apps that give a visual overview, like Money Dashboard. Some like a chatbot that gives encouragement and info to keep spending on track, like free apps Plum and Cleo. Work out what’s best for them and they’re more likely to stick to it.’

IT’S NEVER TOO EARLY TO SAVE

Whether for short-term goals, like holidays, or long-term dreams, such as buying a home, good habits start now.

‘Find a solution that allows them to live comfortably today, while making progress towards tomorrow,’ says John Ellmore, UK director of NerdWallet. Two bank accounts or a prepaid card (such as Monese) are good ideas: one for earnings to go into for essentials and one for personal spending. However, their first priority should be an emergency fund. John says, ‘Three months’ earnings is the general rule.’

3

THE DIFFERENCE BETWEEN ‘GOOD’ AND ‘BAD’ DEBT

‘A good debt represents a sensible investment in your financial future; it should leave you better off in the long term,’ says John. ‘Bad debt is anything that is unaffordable.’ Which is why student loans aren’t comparable to a high-interest payday loan. ‘But when students graduate, their priority should be reducing their overdraft,’ advises Iona. ‘As a student you get an interest-free overdraft, but that will end within a few years and be converted to an ordinary overdraft with high charges.’ When it comes to credit cards, Iona and John agree they’re useful to build credit score (which helps with getting a mortgage later in life) but must only be used for essentials, and that the balance should be paid off in full each month.

You’ve always done what you can to protect your four-legged friend, and that shouldn’t change when life does. With a Canine Care Card, you won’t have to worry about what’s next for them, because Dogs Trust will look after and rehome them at one of our 20 rehoming centres across the UK.

Apply online now to get your FREE Canine Care Card at:

Email: ccc@dogstrust.org.uk Call us directly: 020 7837 0006

Please quote “334747” , or complete the coupon below:

Please send me a Dogs Trust Canine Care Card application form

Watercress & charred spring onion salad p30

p68

Your recipes

GET COOKING

STARTERS, SNACKS, SIDES & SAUCES

Baked smoked garlic cheese with pesto toasts 106

& spring onion scones

smashed potatoes & lentils

cross cheesy bacon rolls 76

chaat 68

Purple sprouting broccoli bruschetta 9

Salsa verde 36

Sticky whole-roasted carrots 26

Veggie samosa parcels 59

Watercress & charred spring onion salad 30

Zhoug 36

VEGETARIAN & VEGAN

Mighty Mulligatawny soup 58

& leek spaghetti 71

sprouting broccoli tart

& cauliflower traybake

MEAT & FISH

Arrabiata meatball bake 72

Cauliflower cheese & bean bake with crispy bacon crumbs 74

Cheat’s kedgeree 55

Creamy spinach chicken 10

Crispy beef & broccoli stir-fry 74

Jon’s ‘laid-back’ Easter lamb 23

Prawn & leek pancakes with soy dipping sauce 72

Spiced slow-roasted lamb shoulder 26

Roast salmon & capers with herb cream 27

SWEET TREATS & DRINKS

Bakewell blondies 65

Blood orange upside-down cake 13

Caramel chocolate ‘Scotch eggs’ 38

Chocolate & raspberry fudge cake 44

Coconut macaroon nests 38

egg bark 38 Flourless lemon meringue cakes 47

Hot cross bun ice cream sandwiches 38

Marmalade treacle tart 60

Passion fruit possets 12

Peanut butter ‘brookies’ 66

Spiced French toast 76

White chocolate & ginger rocky road 64

Vietnamese coffee-inspired cheesecake 46

Vietnamese coffee-inspired cheesecake p46

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.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium freerange 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.

Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change.

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

Alcohol For more information about responsible drinking, visit

Finest moments

Treat night

There’s no better starter or indulgent snack than this oozing, cheesy dip. Get stuck in!

Baked smoked garlic cheese with pesto toasts

Serves 4 Takes 25 mins

Cost per serve £1.65

Preheat the oven to gas 6, 200°C, fan 180°C. Unwrap a Tesco Finest Camembert d’Isigny Sainte Mere and put the cheese back in the box; discard the lid. Place on a baking tray and use a small, sharp knife to cut a small cross on top (about 1cm deep) and make 8 small incisions around the cross. Finely slice 1 clove from a Tesco Finest oak smoked garlic bulb and poke the slices into the cross and incisions. Sprinkle over the leaves from 1 thyme sprig, drizzle with 2 tsp olive oil and season with black pepper. Wrap loosely in foil and bake for 10 mins. Meanwhile, cut a Tesco Finest olive ciabatta into 2cm slices and place on a baking tray. Remove the foil from the cheese and return to the top shelf of the oven. Put the ciabatta on the shelf below and bake for 10-12 mins until the cheese is oozy and the ciabatta is lightly toasted. Cut a garlic clove in half and rub the cut side over the ciabatta. Transfer the cheese and toast to a serving board. Spread the toast with Tesco Finest basil pesto, then serve with the cheese to dip in.

OUR STAR INGREDIENTSÉ

(£1.92/100g)

GIVE SOMETHING SPECIAL THIS MOTHER’S DAY