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Source: http://www.doksinet realfood real 100 YOUR COMPLETE CHRISTMAS COOKING GUIDE FREE Its the little things that make Christmas RACHEL ALLEN Brilliant festive dishes from our guest chef tesco.com/realfood gorgeous recipes Bring the magazine to life with the new Tesco Discover app Source: http://www.doksinet Advertising promotion Roll out the barrel whether you’re buying a gift for a whisky-lover, or a luxurious treat for yourself, this guide has something for every taste “The Balvenie Doublewood is a beautiful, mellow whisky with a rich spiciness” photography neil Mersh styling Kasha harmer Malt Master David Stewart Source: http://www.doksinet Advertising promotion Glenfiddich 15-Year-old single malt scotch whisky (£29·30/70cl) Glenfiddich is the most awarded single malt Scotch in the world. The 15-year-old variety is married in a handcrafted pine vat. This vat, known as a solera system, is always kept at least halffull, allowing the intense flavour to become

more complex and intriguing every year. Glenfiddich Rich Oak (£32·79/70cl) In a first for the whisky industry, Glenfiddich Rich Oak is finished for up to 12 weeks in new American and Spanish oak casks, to create a harmony of fruit and rich new oak flavours. Malt Master Brian Kinsman is an expert in how young wood interacts with whisky, and oversees the making of this Scotch to ensure the right combination of flavours. The Balvenie Doublewood (£31·80/70cl) At The Balvenie Distillery, traditional craftsmanship reigns. The distillery still grows its own barley, and employs a team of coopers to tend to the casks and a coppersmith to maintain the stills. 12-year-old single malt Doublewood is matured in two woods, combining softness and character with a deep, full flavour. The Balvenie Caribbean Cask (£43/70cl), New Caribbean Cask is matured for 14 years in traditional oak whisky casks, then finished in casks that previously held a blend of West Indian rums. This technique delivers

both the smooth honeyed character of The Balvenie – ‘the handcrafted malt’ – and notes of toffee and fruit, with a warm, lingering finish. Grant’s Sherry Cask Finish Whisky (£16·42/70cl) Master Blender Brian Kinsman selects only the finest single malt and grain Scotch whiskies to skilfully blend together. This is the first blended Scotch to be finished in sherry casks, and won Gold in the 2010 International Spirit Challenge. It has deep notes of rich dried fruit, warm spice and honey. Grant’s Ale Cask Finish Whisky (£16·42/70cl) This creamy, malty whisky is the first Scotch to be finished in barrels that have previously held ale. Master Blender Brian Kinsman fills the casks with Edinburgh Ale for 30 days, then replaces it with aged Grant’s whisky for up to four months. Serve it neat or with a dash of water to open up the silky malt flavours. Monkey Shoulder (£25/70cl) The world’s first triple malt, Monkey Shoulder is a blend of three fine single malt whiskes.

It’s delicious alone or over ice, but also perfectly balanced for mixing. Try a Mamie Taylor cocktail: pour a shot of Monkey Shoulder over ice, and add a good squeeze of lime. Top up with ginger ale and garnish with two lime wedges. Tullamore Dew (£18/70cl) This Irish whiskey dates back to the founding of the Tullamore Distillery in 1829, and is still widely acclaimed today. Its smooth, accessible flavour has helped it to win 22 medals since 1999, including two double gold medals at the recent World Spirits Competition. Try serving it with ginger ale over ice, and garnishing with fresh orange wedges. Prices are subject to change Source: http://www.doksinet Source: http://www.doksinet Cut out for great savings on whisky £1·50 off realfood Glenfiddich 3 x 5cl Gift Pack TO THE CUSTOMER: Hand this coupon to the Tesco checkout operator to receive the benefits as shown. Only one coupon per transaction, offer is subject to availability Valid in the UK and IOM only, not

redeemable through Tesco.com This coupon has no cash value. No change given Copied, damaged or defaced coupons will not be accepted. This coupon cannot be used in conjunction with other promotional offers This coupon is and shall remain the property of Tesco Stores Limited and is not for resale or publication. Customer must be 18 or over to purchase and receive alcohol Offer valid from 23 November 2012 to 4 January 2013. £1·50 off realfood Grant’s 3 x 5cl Gift Pack TO THE CUSTOMER: Hand this coupon to the Tesco checkout operator to receive the benefits as shown. Only one coupon per transaction, offer is subject to availability Valid in the UK and IOM only, not redeemable through Tesco.com This coupon has no cash value. No change given Copied, damaged or defaced coupons will not be accepted. This coupon cannot be used in conjunction with other promotional offers This coupon is and shall remain the property of Tesco Stores Limited and is not for resale or publication. Customer

must be 18 or over to purchase and receive alcohol Offer valid from 23 November 2012 to 4 January 2013. COUPONS £1·50 off realfood The Balvenie Doublewood 20cl TO THE CUSTOMER: Hand this coupon to the Tesco checkout operator to receive the benefits as shown. Only one coupon per transaction, offer is subject to availability Valid in the UK and IOM only, not redeemable through Tesco.com This coupon has no cash value. No change given Copied, damaged or defaced coupons will not be accepted. This coupon cannot be used in conjunction with other promotional offers This coupon is and shall remain the property of Tesco Stores Limited and is not for resale or publication. Customer must be 18 or over to purchase and receive alcohol Offer valid from 12 December 2012 to 4 January 2013. £2 off The Balvenie Caribbean Cask 70cl TO THE CUSTOMER: Hand this coupon to the Tesco checkout operator to receive the benefits as shown. Only one coupon per transaction, offer is subject to availability

Valid in the UK and IOM only, not redeemable through Tesco.com This coupon has no cash value. No change given Copied, damaged or defaced coupons will not be accepted. This coupon cannot be used in conjunction with other promotional offers This coupon is and shall remain the property of Tesco Stores Limited and is not for resale or publication. Customer must be 18 or over to purchase and receive alcohol Offer valid from 23 November 2012 to 4 January 2013. realfood Source: http://www.doksinet Nothing beats the rich flavour and grainy texture of Parmigiano Reggiano, the only Parmesan www.parmigianoreggianocom facebook.com/parmigianoreggiano Source: http://www.doksinet welcome Welcome to realfood If a stress-free time in the kitchen is top of your Christmas wish list, this issue of Real Food is just what you need. We have everything covered for the whole festive season, from gorgeous ideas for party food and drinks, homemade edible gifts, a complete guide to choosing, prepping

and cooking the perfect turkey and a brilliant menu for Christmas Day, to delicious recipes for Boxing Day, top drink picks, clever ideas for Christmas leftovers and easy everyday dishes for all the meals in between the festivities. To help you get organised, throughout the edition we’ve flagged up helpful prep-ahead info (look out for the bow motif at the top of the recipes). We’re also delighted to welcome Rachel Allen (right) as our guest chef for this Christmas issue – check out her recipes for cute edible decorations, a stunning Black Forest bombe, and an elegant spiced pear and ginger cheesecake. To see Rachel talking about her recipes, and showing you how to make them, just use the Tesco Discover app (see over for instructions), which also unlocks lots of other bonus content to accompany the magazine. Happy Christmas! Scan to p45 p73 watch our welcome video JENNY MCIVOR, EDITOR Follow us on twitter: @TescoRealFood p79 Source: http://www.doksinet The Team EDITORIAL

Editor in chief Maureen Rice Editor Jenny McIvor Deputy editor Caroline Shaw Sub-editor Lauren Hoffman ART Acting art director Mike Poole Art editor Gemma Flint Junior designer Daisy Dudley CREATIVE SOLUTIONS Editor Hattie Crisell Art director Jo Ryland ADVERTISING Dunnhumby Retail Media Tesco media director Gillian Kennedy Senior client directors Sharon Stuart 01992 314 206 Tom Glenister 01992 314 254 Creative solutions director Matthew Sims 01992 314 326 Client directors Douglas Bonn 01992 314 253 Lorraine Davies 01992 314 256 Alan Davis 01992 314 320 Propositions director Papinder Kandola 020 8832 9408 Account director Andrea Malekides 01992 314 255 All you want for Christmas PRODUCTION Production director Vanessa Salter Production manager Teri Saville PUBLISHING Group account director Rachel Webb Account director Georgina Mathew Account executive Joseph Costello Creative solutions account manager Joe Faithfull TESCO Head of publishing Emma Arnold Publishing manager Judith

Checketts CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Eve Williams Editorial director Mark Jones Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett Cedar Communications Limited 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email realfood@cedarcom.couk Website cedarcom.couk 2012 Cedar Communications Limited p58 Real ideas Real meals A bumper crop of irresistible festive goodies to put in your shopping basket Pretty, edible gifts with the personal touch 10 Food news 20 Christmas turkey Tesco Customer Services 0800 505555 Colour origination by Rhapsody Printed by Eurogravure S.pA Your guide to everything turkey, including a handy carving demo, plus a list of turkeys in store and how to order yours For more information about responsible drinking, visit www.drinkawarecouk 24 How to choose nuts Real Food magazine is published six times a year for

Tesco by Cedar Communications Limited in London. All magazine enquiries should be addressed to Cedar Communications Limited at the address above. Please note that Real Food magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. 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 • From BT lines Monday-Friday, daytime calls cost up to 8p plus: 6p per minute for 0870 numbers; up to 5p per minute for 0844 numbers; and up to 10p per minute for 0871 numbers.

Mobile and other providers’ charges may vary. Calls may be recorded COVER PHOTOGRAPHY MAJA SMEND FOOD STYLING BIANCA NICE PROP STYLING LYDIA BRUN <#L#> Scan for extra content Info on a cracking selection, plus an easy recipe for a great party nibble 26 Raising the steaks Real Food meets Cornish farmer John Vanstone, who supplies Tesco with award-winning organic beef 28 Season’s best The pick of winter’s produce – from Brussels to clementines 38 Loving and giving 44 Party pieces Inspired ideas for amazing cocktails and canapés for your festive gathering 55 Perfect day Your failsafe plan for a brilliant Christmas lunch, complete with show-stopping recipes, tips and prep-ahead info 70 Christmas cracker A spectacular Earl Grey roast ham 73 Deck the halls Rachel Allen shares her recipes for sweet tree decorations for making with the kids 79 Gluten-free goodies Tempting mince pies everyone can enjoy Source: http://www.doksinet contents For full RECIPE

INDE see X p89 Welcome to Tesco Discover. p133 1. Download and open the Tesco Discover App*. 2. Point your phone at a page with the Tesco Discover logo to bring the screen to life. *THE TESCO DISCOVER APP IS COMPATIBLE WITH IPHONE 3GS AND ABOVE, IPAD2 AND ANDROID 2.2 AND ABOVE p61 p41 p29 81 Boxing match An alternative roast, plus salad and sides, to share as part of a relaxed buffet 87 One dish 3 ways Gorgeous ideas for flavoured creams 89 Masterclass Rachel Allen’s step-by-step recipe for a stunning Black Forest bombe 95 Top secrets Your guests will never guess that these celebratory puds are so simple to make 100 Leftovers Real results p45 120 Get into the spirit All the bottles you need in your Christmas cocktail cabinet 123 Dress for dinner Inspiration for styling your dining table, including pretty homemade accessories 127 Wine rack Top buys for festive wines and fizz 130 Shelf life Scan to win Use the Tesco Discover app to scan the pages in the mag

and find the hidden Christmas pud (below) for your chance to win. A spiced cheesecake recipe from Rachel Allen, plus some great cookbooks Forget turkey sandwiches, try our clever ideas for using up festive food 132 Tip bits 109 Cash smart cook 134 Santa, baby Flavoursome suppers to keep you going between the big occasions 3. Double tap for full screen; single tap on-screen buttons for content. Get the festive cooking knowledge A boozy milkshake and oaty cookie to help Father Christmas on his way Scan for extra content <#R#> Source: http://www.doksinet Stunning HD. Dolby Audio Ultra-fast Wi-Fi. • 7" 1280x800 HD LCD display with polarising filter and anti-glare technology • Over 22 million songs, book, and magazines, plus tens of thousands of popular apps and games such as Cut the Rope HD, Angry Birds Space HD, Jamie’s 20 minute meals • Front-facing HD camera – free Skype-to-Skype video calls • Free unlimited cloud storage for all your Amazon

content • Custom Dolby audio and dual-driver stereo speakers • Free 30 day trial of LOVEFiLM Instant with unlimited access to thousands of movies and TV series • Dual antenna, dual-band Wi-Fi for ultra-fast downloads • Includes special offers personalised for you and sponsored screensavers* £159 Don’t forget your case Tesco Finest Kindle Fire HD Canvas Case £10 Tesco Finest Kindle Fire HD Leather Case £15 Grey 233-2232 Coral 119-6293 Purple 249-5975 Black 103-5996 Pink 533-8316 Blue 774-2302 *If you would like to opt out of these special offers, you can do so for £10 after you have registered your device. Subject to availability. Selected UK stores Available for click and collect only, not home delivery Source: http://www.doksinet realideas PHOTOGRAPHY CHRIS ALACK FOOD STYLING EMMA-JANE FROST PROP STYLING IRIS BROMET ALL THE NEW PRODUCTS AND FESTIVE INGREDIENTS YOU NEED FOR A WONDERFUL, STRESS-FREE, CHRISTMAS Snowy peaks Traditionally served dusted with

icing sugar, to represent the snow-capped Alps, pandoro is a classic, Christmas Italian cake. With its distinctive shape, it makes a great gift and an impressive centrepiece; try a slice served with cream or ice cream. Finest Pandoro, £8·75/700g Scan to shop <#R#> Source: http://www.doksinet Food news THE BEST NEW BUYS IN STORE THIS CHRISTMAS CELEBRATE GOOD TIMES Stock up on some frozen party nibbles. Try Finest Oriental Selection (£5/605g), Hot & Spicy Chicken Wings (£2/500g), Mexican Selection (£3/470g), and Chicken Bites with BBQ Dip (£2/280g). GET A ROUND Made from giant discs of milk and white chocolate, these gorgeous Chocolate Lollipops (£1/30g), decorated with sugary stars and sprinkles, are just the thing for popping in a Christmas stocking. FISH LIST Deliciously rich and creamy, Finest Salmon Pâté (£3·50/80g) is made with layers of poached salmon and roasted veg, and comes in its very own reusable kilner jar. Enjoy it with fresh, crusty bread for

an easy starter. <#L#> Scan to shop and for extra content JUICY FRUIT Sharp and sweet, citrus fruit is the perfect antidote to all that rich festive food. Enjoy them peeled, as a healthy snack, or use the zest and juice to add flavour to loads of sweet and savoury dishes. Stock up on Finest Tangerines, Grapefruit and Lemons, in store. Source: http://www.doksinet what’s new BIG CHEESES EYES ON THE PIES Paired with a drop of festive port, this Finest Cheeseboard (£7/480g) is the perfect way to round off a memorable meal. It includes a gorgeous mix of specially selected British and continental cheeses, such as St Endellion Cornish Brie, Bleu D’Auvergne, Manchego Albacete, Coastal Bite Cheddar and Wensleydale With Cranberries And Blueberries – a real luxury selection. Just add crackers, chutney and grapes. Christmas wouldn’t be the same without mince pies, and Finest Mince Pies come filled with rich mincemeat and laced with Courvoisier VS Cognac, £2·50 for 6.

GIFT OF GIVING CHERRY ON TOP Morello is a dark, juicy variety of cherry that makes a richly coloured, deep-flavoured jam (£1·60/340g). Have it on toast or add a layer to the Black Forest bombe (page 89). BUNDLE OF LOVE Pick up a fresh Christmas Roasting Pack (£1/30g), a bunch of mixed herbs with all the flavours you need for Christmas cooking, such as sage, rosemary and thyme. Place the whole bundle in the roasting tin with your joint – it works with turkey, chicken and pork – or use it to pep up roasted root veg such as parsnips. To help in the fight against food poverty, Tesco has joined forces with The Trussell Trust and FareShare for this year’s Foodbank Campaign. Donate an extra food item from your shopping and Tesco will deliver it to a local foodbank to help struggling families have a better Christmas. (National collections held 1-2 December 2012.) Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet what’s

new TOP OF THE POPS You’ll love this sweet, seasonal Mince Pie Flavour Popcorn (£1·29/80g). It’s the perfect snack for picking at while watching some classic Christmas telly. ICED AND EASY If you haven’t had time to bake your own, this Finest Holly Fruit Cake (£10/907g) makes a fine alternative. It’s made the old-fashioned way with dried fruit and nuts, encased in marzipan and sweet white icing. LUCKY DUCK Ring the changes this Christmas with a Gressingham Duck, a British breed renowned for its superb flavour. Try zesty, ready prepped Finest Gressingham Duck with Pork and Spice Orange Stuffing (£16), which comes part deboned for easy carving. TURN TAIL HAPPY ENDING This stunning Finest Raspberry Compote & Sherry Trifle (£7/780g) – with its layers of buttery sponge, raspberry compote, vanilla crème anglaise, cream and crushed amaretti – is a fitting finish for any special meal. It’s the time of year when a little luxury is allowed, and it doesn’t get much

more decadent than lobster. Treat yourself to these Finest Lobster Tails (£10/350g), filled with sweet lobster meat topped with garlic, parsley and lemon gremolata. Scan to shop and for extra content <#R#> Source: http://www.doksinet The BAILEYS word and associated words and logos are trade marks R&A Bailey & Co. 2012 Source: http://www.doksinet what’s new SWEET AS HONEY WHAT’S YOUR BEEF? If you fancy a year off from turkey, this Finest British Carvery Rib (£16/kg) from the meat counter, is a great alternative. Matured for 28 days for flavour, any leftovers will taste great served cold the next day. Crunchy, sticky and moreish, Finest Belgian Milk Chocolate Honeycomb (£3/125g), which comes in a lovely box, will make a welcome gift this Christmas. PERFECT PEAR Cut through the shimmering glacé-fruit exterior of this Finest Hidden Pear & Mulled Wine Pudding (£25/1·2kg), to find a delicious port-soaked pear centre. IN THE PINK Support Cancer

Research UK and buy Rosanna pink onions. 10p from every pack of the pink-skinned bulbs, which can be used in the same way as red and brown onions, goes to the charity. GO NUTS Chestnuts are the ultimate Christmas nut, popping up in all sorts of festive recipes from stuffings to puddings, but nothing beats the taste (or aroma) of chestnuts ‘roasting’ and they’re super easy to do at home. Cut a cross in the skin of the chestnuts, then toast in a pan, the oven or even under the grill until the nut is tender. Leave to cool a little before peeling. TURN TO JELLY Shake up your cheeseboard with some interesting accompaniments. Finest Gooseberry & Champagne Jelly and Elderberry & Port Jelly (both £1.49/115g), are perfect with cheese. Scan to shop and for extra content <#R#> Source: http://www.doksinet what’s new CLASSY BIRD Whether you’re feeding two or 20 people this Christmas, Tesco has the perfect turkey for every table. To help you decide on the best bird

for your festive spread, check out our handy buying guide (page 20). Cool surprise Built for sharing, Chokablok Cookie Dough Mon-Star Ice Cream Cake (£5/800ml) is a rich and creamy caramel ice cream star, studded with indulgent chunks of cookie dough, fudge, chocolate stars and honeycomb pieces. SWEET LIFE It’s always a good idea to keep a box of treats tucked away for when surprise guests drop round over the holiday season. This cute Chocolate & Toffee Collection Bus Tin (£5/750g), filled with sweet favourites, will do the job nicely. SMOKIN’ SALMON Made for Tesco at Grimsby’s oldest smokehouse, which has been managed by the same family for three generations, Finest Traditionally Smoked Salmon with a Honey & Maple Glaze (£30/1kg) comes ready to roast in your oven. Serve hot or cold as a striking centrepiece for your buffet. <#L#> THE PIES HAVE IT The pork pie has been given a festive makeover with a delicious fruit topping. This Cranberry-Topped Pork Pie

(£3·50/440g) is made to a classic recipe with British pork, and you’ll find it in store on the deli counter. Scan to shop and for extra content Source: http://www.doksinet Christmas Cupcakes INGREDIENTS MIX EVEN MORE CHRISTMAS INTO YOUR CUPCAKES CAKE: • 115g (4 oz) Stork Baking Liquid • 115g (4 oz) caster sugar • 2 eggs, medium • 140g (5 oz) self-raising flour, sieved together with 1/2 tsp baking powder • 55g (2 oz) mincemeat • Zest of 1 orange ICING: 55g (2 oz) Stork Baking Liquid 225g (8 oz) icing sugar, sieved 1 tbsp orange juice Green fondant icing for Xmas tree Silver shimmer food spray, optional • • • • • METHOD 1. Place all cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (about 1-2 minutes). Spoon mixture in 12 paper cases placed in a muffin tray. 2. Bake in a preheated moderately hot oven 180oC/160oC fan / gas mark 4 on second shelf from top for 15-20 minutes until soft and springy to the touch. 3. For the

icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread or pipe over the cakes and decorate as desired using the green icing to make a tree and spray with shimmer spray if liked. Merry Christmas! NEW STORK BAKING LIQUID Easy to mix for perfect baking results Find more recipes at bakewithstork.com Each 64g serving contains Calories Sugar Fat Saturates Salt 242 12.5g 85g 11g 03g 12% 14% 12% 6% 5% of an adult’s guideline daily amount Source: http://www.doksinet what’s new CHANGING GUARD For a main with the wow-factor, a lamb guard of honour fits the bill – two racks of lamb, the bones interlocked. Buy this pre-prepared Finest Guard Of Honour with a herb crust for £20/kg. Keep your guests coming back for more with a sweet party platter made up of gorgeous little Finest Salted Caramel Kisses (£4/130g), Finest Profit-O-Pops (£3/246g ) and Finest Raspberry & Belgian White Chocolate Cheesecake Bits (£4/225g). LIQUID GOLD MASTER

CHEF Developed with Michelin-starred chef Raymond Blanc, Finest Christmas Sensation Cake* (£35), is made with layers of chocolate sponge, praline feuillantine and rich chocolate ganache, decorated with handmade chocolate parcels. <#L#> Scan to shop and for extra content This top-quality Tuscan olive oil is the real deal – made from olives grown on the slopes of the Apennine mountains in Italy, it has a full flavour and peppery finish. A great addition to any Christmas hamper. Finest Tuscan ExtraVirgin Olive Oil, £6·99/500ml. Magic touch Give homemade cakes and special puds a professional finish with Tesco’s brilliant new baking range. It’s full of lovely goodies, such as this vanilla flavoured frosting, from £1·89. *Selected stores only from 3 December 2012. PHOTOGRAPHY CHRIS ALACK, MYLES NEW, LIS PARSONS, SHUTTERSTOCK FOOD STYLING DENISE SMART PROP STYLING JENNY IGGLEDEN JUST A BITE Source: http://www.doksinet new! ENJOY RESPONSIBLY DRINKAWARE.COUK TRY Real

RefReshmenT In sTORe nOW BesT seRVeD ThIRsTY. ThIs CRIsPlY DelICIOUs COlD-fIlTeReD CIDeR has nO aRTIfICIal flaVOURs OR sWeeTeneRs, sImPlY BUCKeT-lOaDs Of GReaT aPPle TasTe. ThaT’s Real RefReshmenT Source: http://www.doksinet A perfect turkey for every table Whether you’re planning a big family meal or a cosy Christmas for two, Tesco has the right turkey for you. Check out our guide to the different types of turkey on offer. Most varieties are available in a range of shapes and sizes (from small to extra large) giving you a wide choice of whole turkeys, turkey crowns and joints, in fresh or frozen. Visit tesco.com/christmasturkeys for more info and how to order your turkey*. FRESHNESS GUARANTEED Regardless of the day of collection, all products ordered for Christmas will stay fresh until at least 26 December 2012. Turkeys will be in store from 19 December. Added extras Finest Free Range Bronze Turkey with Stuffing and a Bacon Lattice (£9·99/kg) This ready-prepped bird has a

delicious pork, sage and onion stuffing, plus a streaky bacon lattice topping, for extra flavour. Family Prime cut Finest Free Range Bronze Turkey Crown (£11·91/kg) This crown (with wings) offers succulent breast meat on the bone, for those who prefer the lighter cuts of meat. <#L#> Scan to shop and for extra content *SELECTED STORES ONLY. SUBJECT TO AVAILABILITY AND PRICES MAY VARY Fresh Whole Turkey (£4·80/kg) This large Class A turkey is the perfect choice for a classic Christmas. A larger bird is also great if you want some leftover meat to enjoy on Boxing Day. Source: http://www.doksinet turkey Traditional Finest Bronze Turkey (£20/3·6-5kg) FROZEN Tuck into a big British bird on Christmas Day. This traditional variety is slow-grown for succulence and flavour, making it the perfect turkey for a large family feast. Specialist Gressingham Pure Breed Bronze Whole Turkey (£9·99/kg) This British pure-bred turkey is produced by Gressingham. Grown to maturity,

it’s then hung and aged in the old-fashioned way. Scan for more info on turkey and how to order for Christmas Small oven Turkey Crown (£16/2-2·3kg) FROZEN If you can’t fit a whole bird in your oven, a turkey crown is a good solution. This golden Class A crown is breast meat only, so is also quicker to cook. Organic Organic Turkey (£7·99/kg) This free-range organic bird is reared on small, British farms and fed a special diet. The result is succulent, juicy meat, with a gorgeous flavour. Easy carve Free range Finest Free Range Bronze Whole Turkey (£6·90/kg) The free range stamp means this breed was slowly-reared with space to roam and forage, producing a great flavour. Basted Turkey Crown (£8·09/kg) This delicious turkey crown is the ideal centrepiece for your Christmas table. Basted for succulence, the legs have been removed for easy carving. Scan to shop and for extra content › <#R#> Source: http://www.doksinet A COMPLETE GUIDE TO PREPARING, COOKING AND

CARVING YOUR Christmas turkey FROZEN ASSETS { { Perfect fit * If you’re planning to cook a frozen turkey on Christmas Day, make sure you factor in enough time for it to fully thaw, before stuffing and roasting; a medium-sized turkey will take at least 21 hours to defrost so don’t get caught out. The thawing times given on the chart (below) are for a turkey being thawed in the fridge. Make sure the bird is fully defrosted and brought back * up to room temperature before it goes in the oven. To calculate the right cooking time, don’t forget to add the stuffing weight to the overall weight. * Turkey Thaw approx Cooking* Servings 3·5kg (8lb) 16 hours 2 hrs 45 mins 4-6 5kg (11lb) 21 hours 3 hrs 15 mins 6-10 6·4kg (14lb) 28 hours 4 hrs 10-15 9kg (20lb) 38 hours 4 hrs 40 mins 15+ *(Gas 5, 190°C, fan 170°C) If your turkey’s too big for the oven, don’t panic. Cut off the legs (following the steps below), then put them in to roast first, for the initial

30 minutes of cooking time, then add the rest of the bird (stuffed, if you like) to the tin, and continue cooking for the time needed. A meat thermometer is a useful bit of kit, and the best way to test if a turkey is properly cooked. Pierce the thickest part of the thigh; if the temperature reads 70°C, then the turkey is done (if you don’t have a meat thermometer see step 10, right). HOW TO CARVE YOUR TURKEY STE P1 Using a carving knife, make a small cut in the skin that links the leg and breast. Steadying the leg at the end of the bone, cut through the joint in a sweeping motion until it comes away. <#L#> STE P2 Now that you’ve removed the leg from the breast, separate the drumstick from the thigh by cutting through the knee joint (use your fingers to feel for the join), with the sharp point of the knife. Scan to shop and for extra content STE P3 You can eat the drumstick whole or carve it so everyone can try a little of the dark meat. Hold the drumstick upright

and slice downwards, turning the bone as you slice, to take off all the meat. Source: http://www.doksinet turkey 10 TIPS FOR PERFECT TURKEY 1 Remove your turkey from the fridge a few hours before cooking, allowing it to come up to room temperature. This will ensure even cooking and stop it from drying out once it goes in the oven. 2 Remove the giblets (reserving to make stock, if you like), then rinse and wipe the cavity clean. It’s best not to wash the whole turkey as this can spread bacteria. 3 Butter is a great way to keep the meat juicy. Use a spoon or your hands to gently loosen the turkey skin away from the flesh, starting at the cavity end, being careful not to tear it. Push softened butter between the flesh and skin, then rub more butter all over the outside of the bird, coating the skin and legs. For a crispy bacon topping, lay strips of bacon in a lattice over the breast before cooking. 4 It’s advisable not to fill the main body cavity with stuffing as this

prevents heat from reaching the centre of the bird effectively, and can result in undercooked turkey. Instead STE P4 To serve the thigh, either cut it in half, to make two portions, or thinly slice to serve alongside the white, breast meat. Slicing the meat parallel to the bone makes it easier to carve. 8 use the neck; open the neck cavity and push the mixture in. Festive flavours such as chestnuts, dried apricots or raisins, and sage all go well with sausagemeat stuffing. 5 Try putting a few halves of citrus fruit, such as orange, lemon or clementines, inside the main cavity (make sure there’s still room for air to circulate), or add some herbs and an onion. The contents will steam and flavour the meat as it cooks. 6 ‘Trussing’ a turkey is when you tie the legs close together at the ends of the drumsticks. It can help prevent the meat drying out and it also helps create a neat shape. 7 To calculate an accurate cooking time, weigh the stuffing separately and add the

amount to the turkey weight, or weigh the bird once it has been stuffed. You can weigh a big turkey on the bathroom scales. Another good trick for really juicy turkey is to pour stock into the roasting tin, then sit the bird above this on a roasting rack. This steams the meat, making it more succulent, with better juices for the gravy. It’s also good to cover the bird with foil to stop it from drying out during roasting; just remove it for the last 30 minutes to allow the skin to colour and crisp up. Basting also keeps the meat really tender – spoon over the juices from the bottom of the pan every 30 minutes or so. 9 It’s important to allow the bird to rest for a minimum of 20 minutes after cooking to let the meat fibres relax and all the lovely juices soak back into the flesh. Cover loosely with a double layer of foil and tea towels to keep the heat in. 10 To check if your turkey is cooked use a meat thermometer (see far left), or the skewer technique: pierce the thickest

part of the thigh with a metal skewer. If the juices released run clear without any trace of pink or red in them, it’s cooked. STE P5 Holding your knife at a slight angle, carve the breast in a sweeping motion to create large, thin slices. Use a fork to steady the meat while you carve. Remove the wings as in step 1. Find more turkey tips and recipes, at tesco.com/realfood Watch our how to prep, cook and carve turkey videos Scan to shop and for extra content <#R#> Source: http://www.doksinet INSIDER INFO RICHARD DAIN, TESCO COBNUT SUPPLIER How to choose. nuts EVERYTHING YOU NEED TO KNOW ABOUT CHOOSING, PREPPING AND USING NUTS, PLUS A GREAT SNACK IDEA TO ENJOY WITH DRINKS Brazils A tough nut to crack, Brazils are the seeds of a tree that grows in the Amazon. Rich and soft, use them to decorate a fruit cake or crumble into a rice dish. 1Choose Where are you based? I own Hurstwood Farm, in the Kent countryside and have been growing uniquely British, Kentish cobnuts

here for more than 25 years. When are Kentish cobnuts in season? We harvest from late September to midOctober. They’re ready when they fall off the tree, so we shake the trees and then forage for the nuts on the ground. This traditional method has been employed since medieval times. As the season is so short, we dry them to preserve them. What do they taste like? The drying process intensifies their natural flavour, giving a sweet and crunchy nut with a hard shell. How do you eat yours? They’re great just as they are, but I love them Scan to watch our grated producer into an video apple interview crumble or served with cheese. <#L#> Look for plump nuts that aren’t shrivelled or discoloured. They should feel heavy for their size and have an intact shell. If the nut rattles when you shake it, it’s likely to be old and dried out. 2 Store Nuts can age quickly when brought into contact with air and heat because of their fat content, so shell them at the last minute. If

you’re buying pre-shelled, store unopened packets in a cool, dry place. Once opened, chill in an airtight container to keep fresh. 3 Blanch Pecans Not to be confused with walnuts, which they are closely related to, pecans hail from North America and are commonly used in baking. Their rich, sweet flavour makes them the star of pecan pie. Some recipes call for blanched nuts (meaning the bitter brown skin is removed). Boil the nuts for 30 seconds, Chestnuts run under cold water, pat dry, Chestnuts grow in groups, inside a protective casing with needlethen peel. Dry in a low oven like spikes (see top right). They Toast have a shiny brown skin and To bring out the flavour soft flesh. You can buy them in nuts, roast, grill or heat in whole, for roasting, or peeled a dry frying pan until they turn in vacuum-packs for use in golden. Keep an eye on them, stuffings and desserts as they can burn easily. 4 In a nutshell. more nutty ideas Finest Chocolate Fruit & Nut Mix £4/300g

(£1·33/ 100g) Crunchy pecans, almonds and hazelnuts, with dried fruit and gold dusted chocolate. almonds Scan to shop and for extra content Finest Quadruple Nut Cookies £1·69/ 200g (85p/100g) Delicious all-butter biscuits made with brazil nuts, walnuts, and hazelnuts. Source: http://www.doksinet varieties Walnuts With their distinctive shape, walnuts are creamy in flavour, with a slightly bitter-tasting skin. Try them with goat’s cheese, or baked in a coffee and walnut cake. Rosemary, thyme and chilli spiced nuts Prep ahead You can make the nuts up to 3 days in advance. Store in an airtight container until needed. Cobnuts A type of hazelnut, fresh cobnuts have a deliciously sweet taste when ripe and an unusually light, crisp texture. Perfect as a snack, they also add distinctive crunch Almonds Delicate and sweet, almonds are and flavour to salads, chutney the key ingredient in marzipan and or cookies. macaroons, and are often used to produce Amaretto liqueur. Almond

milk, made by blending and straining the nuts with water, is a dairy-free alternative to cow’s milk. 100g (3½oz) blanched whole almonds or whole pecans 1 tsp finely chopped thyme 1 tsp finely chopped rosemary 2 tbsp olive oil 2 tbsp honey 1 tsp crushed red chilli flakes 1 Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine all the ingredients with a little seasoning, then toss until well coated. 2 Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven. 3 Transfer the nuts to a sheet of nonstick paper and leave to cool. Try serving with one of our festive cocktails (page 44). Each serving contains Calories Sugar Fat Saturates Salt 24% 2% 29% 29% 15% 475 2g 20g 0∙9g FREEZING: Not 5∙8g suitable. of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> PHOTOGRAPHY DAN JONES RECIPE JENNIFER JOYCE FOOD STYLING LIZZIE HARRIS PROP STYLING LISA HARRISON

Serves 6 Takes 10 mins Cost per serve 56p Source: http://www.doksinet Raising the steaks REAL FOOD TAKES A TRIP TO CORNWALL TO DISCOVER MORE ABOUT TESCO ORGANIC BEEF, REARED AT NORTH EASTCOTT FARM Roast dinners don’t get much better than a perfectly cooked joint of beef. Tesco now matures its own-brand British beef steaks and joints for a minimum of 21 days, and 28 days for Finest, for a fuller flavour. We visited farmer John Vanstone of North Eastcott Farm, Cornwall, to find out about the award-winning organic beef he supplies to Tesco. He tells us: In the beginning ‘We’ve been on the farm for 23 years now. My wife, Jenny, and I bought our first piece of land here when we had only a few sheep. From there, the farm has grown to what you see today – over 200 acres of organic farmland. We switched to this way of farming about seven years ago; it means we never use chemicals in the fertiliser or sprays on North Eastcott Farm, and the cattle are fed organic grains. Take a

tour of the farm with our producer video We’re located right on the Atlantic coast, so we can have over 60 inches of rain annually, but the wet weather means we’re in a fantastic grass-producing area and that’s perfect for a cattle farm. A labour of love ‘I feel very passionate about what we do here because we’re producing such a fantastically natural product. It has to be a labour of love, as farming can be a 24-hour-a-day job. When it’s time for calving, around the end of March for eight or nine weeks, I really just have to catch a few hours’ sleep when I can. I could have up to 65 cows giving birth at that time, so it’s definitely the busiest time of the year. We try to keep the whole process as natural and organic as possible. If the weather’s right, we like to bring the cattle out on the fields rather than having them all together in a shed – this reduces disease and it’s better for mothers and their young. You could say that every day is different here,

but I’m off in any weather on my quad bike to cover the land and check on the animals. It’s just a wonderful place to be Nothing but the best ‘We have a number of great breeds here, including Hereford, and we do everything <#L#> Scan to shop and for extra content ‘We try to keep the whole process as natural and organic as possible The animals are reared naturally with their mothers and this gives the meat a superior flavour’ Source: http://www.doksinet provenance we can to make sure they’re well cared for. Our calves will stay with their mothers for seven months before they’re brought indoors for the winter, where they have straw bedding and are fed on silage and hay. Come the spring, they’re put out to graze on the grass again and then they’ll leave the farm in the autumn of their second year. Our cattle will go to make everything from the best-quality sirloin to beef mince and it gives me a real feeling of pride to think of people sitting down

together to enjoy what we produce. (Above) Farmer John Vanstone herds his cattle on the farm near Bude in north Cornwall PHOTOGRAPHY JOHN ROWLEY WORDS LESLEY JONES Good eating ‘Over the years, the way everyone shops has changed so much and now we farmers tend to be far more specialised in the way we farm. People want to know that the beef they eat has been reared in the proper way and that can only be a good thing. I know that here at North Eastcott Farm, we supply Tesco with the very best beef possible. By the time it arrives in store our cuts of meat have been hung and matured for at least 21 days. This maturation is very important to the eating quality of the beef. Then it’s down to the consumer to make the most of it in their cooking! Best of British ‘I think our beef has a natural flavour and taste that’s second to none. British beef is great because farmers here are especially stringent about the way it’s produced. The animals are reared naturally with their

mothers and are given more time to mature, and this gives the meat a superior flavour. We produce great fodder for the animals to eat, particularly here in the West Country, and everything we supply Tesco is of excellent quality. Served with pride Of course, I feel lucky to be able to sit down to a table and eat the beef we’ve produced here – my personal favourite is a lovely bit of rib-eye steak or a slow-cooked brisket, which is a cheaper joint, but is incredibly tasty. Still, nothing beats a roast on Sunday – no sauces, and nothing fancy, just beef cooked simply, in its natural state. It is my highlight of the week.’ Buy North Eastcott beef in store or at tesco.com/groceries, then try it in our Peppered roast beef recipe (page 82). Find loads of great beef recipes, from roasts to everyday dishes, at tesco.com/realfood Scan to shop and for extra content <#R#> Source: http://www.doksinet Season’s best FROM EARTHY ROOT VEG TO RICH, RIPE FRUITS, GEAR UP FOR

CHRISTMAS WITH WINTER’S FRESHEST INGREDIENTS Middle Eastern fried potatoes with coriander Serves 4 Takes 30 mins Cost per serve 40p Potatoes A lovely, floury texture makes King Edwards* the perfect seasonal spud With its distinctive pink blushed skin and *creamy, white flesh, this variety is prized for its floury nature and delicious flavour. Naturally fat-free, potatoes are also rich in vitamins, high in fibre and contain no cholesterol. Super versatile, they’re ideal for all types of cooking, from whipping up fluffy mash and gratin dauphinoise to crispy roast potatoes and chips. * * <#L#> Scan to shop and for extra content 1 Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tender, drain and leave to cool slightly. Meanwhile, heat the olive oil in a large pan, then add the onion and fry for 2-3 minutes, until softened. 2 Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10

minutes, turning occasionally, until crispy and golden. Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander. 3 Serve the potatoes with the yogurt, garnished with a little cayenne pepper. Each serving contains Calories Sugar 3g 12g Fat Saturates Salt 11% 3% 17% 14% 2% 220 2·8g 0·1g of your guideline daily amount. See page 133 *SOME BRITISH PRODUCE IS SUBJECT TO AVAILABILITY 500g (1lb) King Edward potatoes, peeled and chopped into 2cm (1in) cubes 3 tbsp olive oil 1 onion, finely sliced 1 tsp ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp cayenne pepper, plus extra to garnish 2 garlic cloves, chopped ½ lemon, juiced 3 tbsp chopped coriander 4 tbsp natural yogurt Source: http://www.doksinet fresh produce Cranberries The ultimate winter berry is at its seasonal best from November to December naturally tart flavour makes them a winner in both sweet and savoury dishes. * Their Cooking helps to release

cranberries’ natural sugars and juice. * Choose plump, shiny berries and store in the fridge to keep them fresh. * Cranberry, orange and almond fruit loaf Serves 8 Takes 1 hr 10 mins Cost per serve £1·19 150g (5oz) unsalted butter, softened, plus extra for greasing 150g (5oz) cranberries 50g (2oz) marzipan, cubed 150g (5oz) self-raising flour 150g (5oz) golden caster sugar 3 medium eggs, beaten 75g (3oz) ground almonds 1 orange, zested ½ tsp almond extract For the topping (optional) 150g (5oz) cranberries 75g (3oz) caster sugar 1 vanilla pod 1 large orange, juiced, plus extra for icing 2 tbsp icing sugar 1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 900g (2lb) loaf tin and line with nonstick baking paper. 2 Combine the cranberries and marzipan with 1 tbsp of the flour, and set aside. Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Gradually add the egg, beating well between each addition. Fold in the ground almonds,

remaining flour, orange zest, almond extract and the cranberry and marzipan mix. Transfer the mixture to the tin and smooth the top. 3 Bake for 50 minutes or until a skewer inserted into the middle comes out clean, then remove and rest in the tin for 10 minutes, before tipping out onto a wire rack to cool completely. 4 For the topping, put the cranberries, sugar, vanilla and orange juice in a saucepan, and cook on a medium heat for 6-8 minutes, stirring until jammy. Set aside to cool and thicken. 5 Meanwhile, mix the icing sugar with enough orange juice to make a smooth, runny icing. Drizzle over the cake and top with the cranberry mixture. Each serving contains 465 Calories 44g Sugar 24g 11·3g 0·3g Fat Saturates Salt 23% 49% 34% 57% 5% of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Brussels sprouts This tiny member of the cabbage family flourishes during the cold, winter months grow along

a thick, green stalk. * Sprouts Nutty in flavour, they’re best eaten young * tender and sweet (the smaller the sprout, when the sweeter the taste). To prepare for cooking, trim the base and remove any loose leaves. * Sprout gratin with mustard and crispy bacon Serves 4-6 Takes 20 mins Cost per serve 59p 1 Preheat the oven to gas 4, 180°C, fan 160°C. Cook the Brussels sprouts in a large pan of boiling salted water for 3 minutes, drain and refresh in iced water. Grease a large 28cm x 22cm (11in x 9in) oven dish and add the sprouts. 2 Fry the bacon pieces in a frying pan over a medium heat until crisp. Set aside 3 Mix together the crème fraîche, mustard and milk and pour over the sprouts. Scatter with the Gruyère and the bacon. Bake for 15-20 minutes, until golden. Serve immediately. Each serving contains Calories Sugar 5g 28g 16·6g 1·1g Fat Saturates Salt 17% 6% 40% 83% 18% 335 of your guideline daily amount. See page 133 <#L#> Scan to shop and for extra

content *SOME BRITISH PRODUCE IS SUBJECT TO AVAILABILITY 750g (1½lb) Brussels sprouts, halved butter, for greasing 4 rashers smoked streaky bacon, chopped 1 x 250g pot crème fraîche 1 tbsp grainy mustard 50ml (2fl oz) semi-skimmed milk 100g (3½oz) Gruyère, grated Source: http://www.doksinet fresh produce Parsnips Native to Europe, this pale root is a real winter favourite and sweet, parsnips are close cousins of the carrot and turnip. * Starchy loads of flavour held just under the skin so be careful to remove *onlyThere’s a very thin layer before topping, tailing and chopping. They’re delicious in hearty stews, creamy soups or roasted with herbs. * Spicy parsnip shoestring fries Serves 4 Takes 20 mins Cost per serve 58p Also in season chestnuts kale sage quince jerusalem artichoke * * * * * 1·5kg (3lb) parsnips sunflower oil, for frying ½-1 tsp smoked paprika, to taste celery salt 1 Cut the parsnips into long, thin batons 5mm (¼in) thick or use the julienne

setting on your food processor. 2 Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190°C using a kitchen thermometer. If you don’t have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is ready for frying. Using a strainer or slotted spoon, carefully lower the parsnips into the oil for 2-3 minutes until softened but not browned, then remove with the strainer or slotted spoon and drain on kitchen paper. You may need to do this in 2-3 batches. 3 Bring the oil temperature back up to 190°C. Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden. Remove from the oil and drain on kitchen paper. Season with the paprika, celery salt and some freshly ground black pepper. Each serving contains Calories Sugar 7g 51g Fat Saturates Salt 27% 8% 73% 32% 10% 535 6·3g 0·6g of your guideline daily amount. See page 133 Scan to shop and

for extra content <#R#> ‘‘ Source: http://www.doksinet blimey! bagels! ’’ that’s sooooo yum When you Want to add some posh to your nosh you can’t get better than the la-di-dah luxury of yum. and now, you can choose from four glorious creamy yum soft cheeses. try precious pink & black peppercorn, devastatingly delicious garlic & herb, frightfully flavoursome green pesto or cool, chic original. www.thatssoyumcouk tesco exclusive brand Source: http://www.doksinet fresh produce Carrots This sweet root veg is delicious raw or cooked With their distinctive orange skin, carrots are packed with *nutrients such as betacarotene, essential for healthy eyes. Their naturally sweet flavour lends itself to a number of *sweet and savoury dishes, from stews and salads, to cake. Indian-spiced carrot salad Serves 4 Takes 20 mins, plus soaking Cost per serve 52p 30g (1¼oz) sultanas 2 tsp cumin seeds 1 tbsp sesame seeds 4 carrots, coarsely grated 3 tbsp hazelnut or

olive oil 1 tbsp sherry vinegar lemon juice 50g (2oz) blanched toasted almonds, roughly chopped small handful parsley or coriander, chopped 1 Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped. 2 Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 minutes until golden. Leave to cool slightly, then add to a large serving bowl with the grated carrots. 3 Add the remaining ingredients and toss to combine. Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving. Each serving contains 220 Calories 12g Sugar 17g Fat Saturates Salt 11% 13% 24% 8% 2% 1·5g 0·1g of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Surprisingly delicious BEING HEALTHY NEEDN’T BE BORING. Take Oatilicious for instance. Our deliciously smooth loaf is baked with the goodness of oats.

Recommended by Delicious Magazine, it’s more Fresh Thinking from Kingsmill. 30P off Kingsmill Oatilicious Medium and Thick Cut 800g Terms and Conditions: Hand this coupon to the Tesco checkout operator to receive the benefits as shown. Only one coupon per transaction. This coupon has no cash redemption value and can be redeemed only once by the person to whom it was issued. Valid only in the UK and in IOM Not redeemable through Tescocom Offer is subject to availability Copied, damaged and defaced coupons will not be accepted. This coupon is and shall remain the property of Tesco Stores Ltd and is not for resale or publication. Valid until 31.012013 87% of respondents from a recent survey would recommend Kingsmill Oatilicious to a friend (161 respondents from an Immediate Media survey for Kingsmill, based on delicious. Magazine database respondents and BiP respondents) † Source: http://www.doksinet fresh produce Clementines Small, sweet and delicious, this vibrant, citrus

fruit is a cross between an orange and a tangerine They’re at their best from November to February, which *makes them the perfect festive ingredient or snack. Try adding the zest and juice to a fruity mousse or jelly, *or mix with lime, soy and chilli to make a salad dressing. Clementine sorbet PHOTOGRAPHY MARTIN POOLE RECIPES ANNA BURGES-LUMSDEN FOOD STYLING LUCY WILLIAMS PROP STYLING TAMZIN FERDINANDO Serves 4 Takes 20 mins, plus freezing Cost per serve 61p 150g (5oz) caster sugar 4 clementines, finely zested 600ml (1pt) clementine juice (from 12-14 clementines) 1 lemon, juiced handful of mint leaves, to serve (optional) 1 Put the sugar and clementine zest in a small pan and cover with 150ml (¼pt) water. 2 Bring to the boil, then simmer for 5 minutes until the sugar has dissolved and the mixture has turned syrupy. Remove from the heat and leave to cool. Once cool, pass the fluid through a fine sieve to get rid of the zest bits. 3 Combine the clementine juice and lemon juice

with the syrup and stir. Pour into an ice cream machine and churn following the manufacturer’s instructions. Alternatively, pour into a freezerproof container, seal with a lid, chill for 1 hour, then whisk every 30 minutes for 2 hours to break up the ice crystals. Freeze until firm. 4 Remove the sorbet from the freezer around 10 minutes before serving to soften a little. To serve, scoop the sorbet into glasses using an ice cream scoop and garnish with mint, if you like. Each serving contains 250 Calories 62g Trace Trace Trace Sugar Fat Saturates Salt 13% 69% <1% <1% <1% of your guideline daily amount. See page 133 Tip This refreshing sorbet uses freshly squeezed clementines, but a carton of shop-bought juice will work just as well. Scan for more great recipes using seasonal produce Scan to shop and for extra content <#R#> Source: http://www.doksinet Delicious desserts 20% off † Finest* 6 Mince Pies, were £2.50, now £2 Finest* Iced Rich

Fruit Cake Bar 1.2kg, was £15, now £12 † Finest* Christmas Pudding 907g, was £7.50, now £6 Finest* Stollen, was £7.50, now £6 Offer ends 24/12/12. Selected UK stores only Subject to availability Delivery charges may apply online. Prices may vary in Express stores Minimum spend to qualify for Clubcard points is £1. See in store or Tescocom/clubcard for details and terms Finest* Panettone 1kg, was £12.50, now £10 Source: http://www.doksinet realmeals PHOTOGRAPHY CHRIS ALACK FOOD STYLING EMMA-JANE FROST PROP STYLING IRIS BROMET 60 PAGES OF EXCITING FOOD AND DRINK FOR EVERY CHRISTMAS OCCASION, AND BRILLIANT, EASY RECIPES FOR ALL THE MEALS IN BETWEEN Christmas cheers Get in the festive spirit with some fabulous party cocktails: a Kiwi bellini, made with Prosecco, and frosty Lemon and mint sgroppino, made with sorbet. Serve them with stylish but simple Prawn and avocado tostado canapés (page 45). Scan to shop <#R#> Source: http://www.doksinet Loving and

giving UTTERLY DELICIOUS AND BRILLIANTLY PERSONAL, THESE LOVELY HOMEMADE GIFT IDEAS WILL ALSO HELP YOU SAVE SOME PENNIES THIS CHRISTMAS Champagne truffle squares Prep ahead The truffles can be made ahead and chilled for up to 5 days or frozen for up to 3 months. Defrost in the fridge a few hours before eating. Makes 50 Takes 25 mins, plus chilling Cost per serve 13p 200g (7oz) milk chocolate, finely chopped 250g (8oz) 70% dark chocolate, finely chopped 375ml (13fl oz) double cream 3 tbsp Champagne or dry, sparkling white wine 1 tsp vanilla extract cocoa powder, to dust (optional) 1 Line a 23x12cm (9x5in) dish or tin with clingfilm and set aside. Put the chocolate in a large heatproof bowl. 2 Heat the cream in a pan until gently bubbling, then pour half over the chocolate, leave for 1 minute to melt a little, then mix with an electric whisk. Add the remaining cream and continue mixing until smooth and glossy. (Adding the cream in two parts prevents the mixture splitting; if it does

separate, whisk in a splash of cold cream to bring it back together.) Stir in the fizz and vanilla 3 Pour the truffle mixture into the prepared tin. Smooth the top, then chill for at least 4 hours (or overnight) to set. 4 Using a hot knife (dip in hot water then dry with kitchen towel), cut the truffles into bite-size squares. Chill until ready to eat. If you like, dust with cocoa powder, to prevent them from sticking, before arranging in mini cupcake cases. Each serving contains Calories Sugar 5% 90 4g Fat 7g Saturates Salt 4% 4·5% 23% <1% 4·5g Trace of your guideline daily amount. See page 133 Tip To alter the flavour, swap the Champagne for orange liqueur or brandy. Or for a classic shape, scoop the chilled mixture into rounds, using a teaspoon. Blackberry vodka Prep ahead The vodka can be made up to 8 weeks in advance. Store in clean, sealed bottles and keep chilled or frozen. Makes 1ltr (1¾pt) Takes 5 mins, plus infusing Cost per serve 44p 1ltr (1¾pt) vodka

600g (1lb 3½oz) blackberries, fresh or frozen (defrosted, if frozen) 2 tbsp caster sugar 1 Pour the vodka into a large, sterilised Kilner jar or similar container. Add the blackberries and the sugar, then seal <#L#> Scan to shop and for extra content tightly and give the jar a good shake. Leave in a cool, dark place for 3 days to allow the flavours to infuse, shaking daily. 2 Strain the berries and vodka through a fine sieve lined with muslin or a new, clean, damp J cloth. (It’s important that the fine debris in the mixture is removed from the liquid otherwise it will ferment and spoil the vodka.) You may have to do this a couple of times to remove all traces of the fruit. 3 Pour the vodka into sterilised bottles or jam jars and seal them securely. Keep chilled and consume within 8 weeks. Each serving contains Calories Sugar 2g Trace Fat Saturates 0g Trace 3% 2% <1% 0% <1% 65 Salt of your guideline daily amount. See page 133 Tip To sterilise glass jars

or bottles, wash with hot, soapy water and rinse clean. Alternatively, put them through a hot dishwasher cycle. Dry in the oven for 1 hour at gas 1, 140°C, fan 120°C. Source: http://www.doksinet edible gifts Scan to shop and for extra content <#R#> Source: http://www.doksinet 1 cinnamon stick 1 star anise 1 mace blade (optional) ½ vanilla pod (optional) For the mulled wine 250g (8oz) caster sugar 1 orange, sliced 2 x 75cl bottles full-bodied red wine, such as Chianti 1 Preheat the oven to gas 2, 150°C, fan 130°C. Using a knife, carefully scrape off any white pith from the orange peel. Spread the peel out on a baking sheet and bake for 3 hours, turning occasionally. Remove from the oven and leave overnight to dry completely. 2 Arrange two 18x18cm (7x7in) squares of muslin, one on top of the other, at right angles, so the corners form a star shape. Put the orange peel, bay leaves and spices in the middle of the muslin, then draw the corners up around them to make a

‘moneybag’ parcel. Secure with string 3 To make mulled wine, drop the parcel in a large saucepan with the sugar, orange and wine. Heat through for 5-10 minutes, until just steaming, but not boiling. Serve in glasses with a slice of orange. Each serving contains Calories Rum and vanilla butterscotch sauce Prep ahead You can make the butterscotch sauce in advance and keep it chilled for 8 days or frozen for up to 3 months. Defrost before eating. Makes 450ml (¾pt) Takes 15 mins, plus chilling Cost per serve 21p 100g (3½oz) unsalted butter 225g (7½oz) dark muscovado sugar 150ml (¼pt) double cream 1 vanilla pod, split, seeds scraped 2 tbsp spiced rum, or to taste 1 Gently heat the butter, sugar and cream in a saucepan, stirring until the butter has melted. Increase the heat and simmer for 5 minutes, stirring occasionally, until thickened and smooth. 2 Remove from the heat and stir in the vanilla seeds (reserving the pods), rum and a large pinch of salt. <#L#> 180 3 Pour

the sauce into small, sterilised jars. Slice the reserved vanilla pods into strips and add a piece to each jar. Leave to cool completely, then seal and chill. To serve, reheat the sauce and drizzle over ice cream or use as a dip for fruit. Each serving contains 135 Calories 12g Sugar 9g Fat Saturates Salt 7% 13% 13% 4% <1% 0·7g Trace of your guideline daily amount. See page 133 Homemade mulled-wine kits Prep ahead You can dry the orange peel up to 1 week in advance. Store in a cool, dry place until ready to use. Makes 1 kit (1·5ltr/2½pt mulled wine) Takes 10 mins, plus drying Cost per serve 98p 1 orange, zest removed with a vegetable peeler 3 fresh or dried bay leaves 5 cloves Scan to shop and for extra content 9% Sugar Fat Saturates Salt 27% <1% <1% <1% 24g Trace Trace Trace of your guideline daily amount. See page 133 Tip To make this gift extra special, present it with a couple of bottles of wine and a hand-written recipe, detailing how to

use the parcel. Source: http://www.doksinet edible gifts Jammie biscuits Prep ahead These biscuits will keep well in an airtight container for 4 days, or can be frozen for up to 3 months. Makes 20 Takes 55 mins, plus chilling Cost per serve 13p 175g (6oz) unsalted butter, softened 200g (7oz) golden caster sugar 2 large eggs 1 tsp vanilla extract 425g (14oz) plain flour, sifted plus extra for rolling 1 tsp baking powder 7 tbsp raspberry or strawberry jam icing sugar, to dust For the buttercream filling 100g (3½oz) unsalted butter, softened 200g (7oz) icing sugar 1½ tsp vanilla extract 1 Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. 2 Sift in the flour, baking powder and ½ tsp salt and combine with a spatula to form a soft dough. 3 Divide the dough into two balls and flatten each half into a disc. Wrap in clingfilm and chill for 1 hour to firm up. 4 Preheat the oven

to gas 4, 180°C, fan 160°C and line three large baking sheets with nonstick baking paper. Dust a clean work surface generously with flour, then remove one disc from the fridge and cut it in half (this will make it easier to roll). Roll out one half at a time to around ½cm (¼in) thick. Using a round 7·5cm (3¼in) biscuit cutter, stamp out 10 rounds from each half. Transfer the rounds to the baking trays with a palette knife, leaving a small gap between each one. 5 Using a 6-6·5cm (2½-2¾in) star-shaped biscuit cutter, stamp out star shapes in the middle of half the biscuits. Repeat with the remaining chilled dough to make about 40 biscuits – 20 bases and 20 with stars stamped out. You will need an even number of bases and star-shaped rounds for sandwiching the biscuits. 6 Bake for 8-10 minutes, until lightly golden. Leave to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. 7 To make the buttercream filling, combine the butter, icing

sugar and vanilla in a large bowl. Beat with an electric whisk until light and soft. It may feel a little stiff at first but continue beating and the mixture will eventually come together. 8 To assemble the biscuits, spread a teaspoon of buttercream over the base of each whole biscuit. Top the layer of buttercream with a layer of jam, putting most of the jam in the centre and just a thin covering at the edges. Gently press the stamped-out star biscuits on top and dust with a little icing sugar. Each serving contains 285 Calories 26g Sugar 12g Fat Saturates Salt 14% 29% 17% 39% 2% 7·7g 0·1g of your guideline daily amount. See page 133 Tip To prevent the biscuit cutters sticking to the pastry, dip them in flour before stamping out your shapes. Scan to shop and for extra content <#R#> Peppermint creams Prep ahead You can make these treats up to 3 weeks in advance. Store in an airtight container between layers of nonstick paper, in a cool place (or in the

fridge). Alternatively, freeze the creams for up to 3 months. Defrost in the fridge, and decorate with the chocolate on the day of serving. Makes 24 Takes about 20 mins Cost per serve 10p 400g (13oz) icing sugar, sieved, plus extra for dusting 1 tbsp condensed milk 1-2 tsp peppermint flavouring, to taste 100g (3½oz) dark chocolate, broken into chunks <#L#> 1 In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water; likewise, add more icing sugar if it feels too runny. 2 Dust a work surface and rolling pin with icing sugar and roll the paste out to about 2½cm (1in) thick. Dip a 4cm (1½cm)-diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating. 3 Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small,

plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes, or until set Each serving contains Calories 90 20g Sugar 1g Fat Saturates Salt 5% 22% 1% 4% <1% 0·7g Trace of your guideline daily amount. See page 133 Scan to shop and for extra content Made with love. more tasty ideas to give and share Finest Chocolate Glitter Christmas Tree, £6/255g (£2·35/100g) This gorgeous tree, made up of layered chocolate stars, is the perfect festive gift. Finest Cherry Rocky Road Bites, £1·65 for 9 Treat someone to these indulgent, chocolatey bites, bursting with glacé cherries, marshmallows and crunchy biscuit. PHOTOGRAPHY MAJA SMEND RECIPES ALICE HART FOOD STYLING LUCY WILLIAMS PROP STYLING LUCY HARVEY Source: http://www.doksinet Source: http://www.doksinet Rhubarb and ginger jam Prep ahead This brilliantly speedy jam will keep well in a sterilised, sealed jar for up to 3 months (store in a cool, dark cupboard). Alternatively, you can freeze it for up

to 4 months. Once opened, keep chilled and consume within 4 weeks. Makes 3 x 400g (13oz) jars Takes 25 mins, plus infusing Cost per serve 32p edible gifts 1 Combine all the ingredients in a nonmetallic bowl. Cover, then set aside to allow the flavours to mingle for 3 hours (at room temperature), or chill overnight. 2 Put the mixture in a large saucepan. Bring to the boil, then leave to bubble rapidly for 7-10 minutes. To check if the jam is ready, spread a teaspoon of the mixture on a chilled plate and allow to cool slightly; the jam is at setting point if the surface wrinkles when pushed with your finger. 3 Divide the jam between three sterilised jars (see page 38) and seal while the mixture is still piping hot. Each serving contains Calories 35 24g Trace Trace Trace Sugar Fat Saturates Salt 9% 27% <1% <1% <1% of your guideline daily amount. See page 133 Tip Rhubarb and ginger make a great pairing but you could substitute the ginger for finely grated orange

zest, a split vanilla pod or just make a simple plain rhubarb jam, if you like. 750g (1½lb) rhubarb, trimmed and cut into 2½cm (1in) lengths 625g (1¼lb) granulated sugar 2 lemons, squeezed 1½ tbsp finely chopped root ginger Find more lovely edible gift ideas at tesco.com/realfood Scan to shop and for extra content <#R#> Source: http://www.doksinet Party arty pieces CELEBRATE IN STYLE WITH DELICIOUS CANAPÉS AND DECADENT COCKTAILS <#L#> Scan to shop and for extra content Source: http://www.doksinet Frosted pear and cranberry punch Prep ahead You can make the cranberry syrup for this punch up to 2 days ahead; allow it to cool completely, then cover and chill until needed. Serves 6 Takes 20 mins, plus chilling Cost per serve £2·84 handful fresh or frozen cranberries 3 tbsp caster sugar 5 very ripe pears, 2 peeled and cored, 3 thinly sliced, lengthways, to garnish 1 ltr (1¾pt) fruity white wine, such as Gewürztraminer, chilled 200ml (7fl oz) brandy, chilled

300ml (½pt) soda water, chilled 300ml (½pt) cranberry juice, chilled 1 Chill a large glass jug in the freezer. For the syrup, put the cranberries, sugar and 3 tbsp water in a small saucepan and bring to a simmer. Stir, then cook for 2-3 minutes, until syrupy. Remove from the heat and leave to cool completely. 2 Meanwhile, put the two peeled and cored pears in a blender and whizz to make a smooth purée. 3 To serve, mix the syrup, pear purée, wine, brandy, soda water and cranberry juice. Half-fill the jug with ice, add the pear slices, then pour in the punch. Each serving contains Calories Sugar Fat Saturates 0g 0·1g 0% 2% 325 29g 0·2g 16% 32% 0·3% Salt of your guideline daily amount. See page 133 Prawn and avocado tostados Prep ahead The tortilla tostados can be made a day ahead and kept in an airtight container. Add the topping just before serving or they will go soggy. Serves 18 Takes 40 mins, plus marinating Cost per serve 45p 1 x 175g pack cooked, peeled king

or tiger prawns 1 garlic clove, crushed 2 red chillies, deseeded and finely chopped party 1 bird’s-eye red chilli, deseeded and finely chopped ½ tsp sugar 1 small red onion, finely chopped 2 limes, squeezed 2 tortilla wraps vegetable oil, for brushing 2 ripe avocados 1 tbsp finely chopped coriander, plus extra sprigs to garnish 1 In a bowl, combine the prawns with the garlic, chilli, sugar, red onion and half the lime juice, then cover and chill for 2-3 hours, or overnight. (Don’t season the mixture at this point, as the salt will draw out the moisture from the prawns.) 2 Preheat the oven to gas 5, 190°C, fan 170°C. To prepare the tostados, stamp out about 18 circles (approximately 5cm (2in) in diameter) from the tortillas using a small pastry cutter. Brush with the oil, on both sides, then transfer to a baking sheet. Season well 3 Bake the tostados for 8-10 minutes, or until crisp and lightly golden. Remove from the oven and leave to cool. 4 Just before serving, peel and

de-stone the avocados. Put the flesh in a food processor with the remaining lime juice and blend until smooth. Season to taste 5 Season the marinated prawns and toss with the chopped coriander. To assemble the tostados, put a teaspoon of the avocado mixture on each base, then top each with a single prawn, plus a little of the chilli and onion from the marinade mixture. Garnish with a sprig of coriander, to serve. 1 large cooked beetroot or ½ cucumber, deseeded and finely grated or shredded butter, to spread 1 small baguette, thinly sliced 2 tbsp capers, drained 1 Preheat the oven to gas 4, 180°C, fan 160°C. In a small bowl, mix the horseradish sauce and crème fraîche until well combined. Set aside 2 To make a dressing, put the sugar and white wine vinegar in a small jug and stir until the sugar has dissolved. 3 Put the shallots in a small bowl and pour over half of the dressing. Leave to sit for 5 minutes, then add the smoked salmon strips to marinate. 4 Put the beetroot or

cucumber in another small bowl and pour over the remaining dressing and set aside. 5 Meanwhile, lightly butter the baguette slices and arrange on a baking tray. Bake in the oven for 8-10 minutes or until crisp and golden. Remove from the oven and leave to cool slightly. 6 To assemble, spread each baguette toast with a little of the creamy horseradish mixture. Add a spoonful of the smoked salmon and shallot mix and top with a few pieces of the beetroot or cucumber. Garnish each toast with a few capers and season well with a generous grind of freshly ground black pepper. Each serving contains Calories Sugar 2g 2g Fat Saturates Salt 4% 2% 3% 4% 2% 80 0·7g 0·1g of your guideline daily amount. See page 133 Each serving contains Calories Sugar 1g 4g Fat Saturates Salt 3% 1% 6% 4% 2% 60 0·7g 0·1g of your guideline daily amount. See page 133 Smoked salmon tartare on toasts Serves 18 Takes 30 mins Cost per serve 78p 2½ tbsp horseradish sauce 1 tbsp crème

fraîche ½ tbsp caster sugar 2 tbsp white wine vinegar 2 shallots, finely chopped 300g (10oz) smoked salmon, cut into strips Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet party Clementine dream Prep ahead The clementine juice, zest and slices can be prepped earlier in the day. Combine with the other ingredients to serve. Serves 6 Takes 15 mins Cost per serve 95p 8 clementines (or tangerines or satsumas), 7 juiced, reserving a few strips of peel, 1 halved and sliced 100ml (3½fl oz) dry vermouth 200ml (7fl oz) gin 2 tbsp Cointreau 1 Rub the rim of each glass with a piece of reserved peel, to flavour. 2 Half-fill a glass jug with ice and tuck the clementine slices around the sides. Combine the clementine juice, vermouth, gin and Cointreau with the remaining peel and stir. Pour into the jug and serve Each serving contains Calories Sugar 7g Trace 7% 8% <1% 135 Fat Saturates Salt 0 Trace 0% <1% of your

guideline daily amount. See page 133 Parmesan and goat’s cheese straws with cayenne pepper Prep ahead You can make these straws a day ahead; cool, then cover and chill. Reheat for 8-10 minutes, before serving. Serves 18 Takes 35 mins Cost per serve 23p 450g (14½oz) soft goat’s cheese 2 garlic cloves, crushed 1 x 270g pack filo pastry 250g (8oz) butter, melted 6 tbsp freshly grated Parmesan cayenne pepper 1 Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the goat’s cheese with the garlic, then season. 2 Put one sheet of the filo pastry on a worksurface (keep the remaining sheets covered to prevent drying out). Using a pastry brush, brush with butter, then scatter with a little Parmesan and a pinch of cayenne pepper. 3 Cut the buttered sheet lengthways in half, then cut each half into three pieces to make 6 rectangles. Spread a thin layer of the goat’s cheese mixture across half the length of one rectangle, and then, starting at the cheesy end, tightly roll.

Repeat with the remaining pastry sheets. 4 Arrange the prepared pastry straws on a greased baking sheet. Brush with the remaining butter and lightly sprinkle with sea salt. Bake in the oven for 20 minutes or until golden and crisp. Serve warm Each serving contains Calories Sugar Fat Saturates Salt 7% 0·4% 16% 34% 5% 145 Trace 11g 6·7g 0·3g of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Lemon and mint sgroppino Serves 6 Takes 10 mins, plus chilling Cost per serve £1·35 6 scoops lemon sorbet 1 x 75cl bottle Prosecco, chilled 6 fresh mint leaves and lemon zest, to decorate 1 Put a scoop of sorbet in each tumbler and top up with Prosecco. Garnish with mint and lemon zest. Serve immediately Each serving contains Calories 180 9% Sugar Fat Saturates 0g 0·01g 20% <1% 0% 2% 18g Trace Salt of your guideline daily amount. See page 133 Thai beef, basil and mint forks Prep ahead You can

prepare the beef 2-3 days ahead. Sear the meat and allow to cool, then wrap in clingfilm and chill. Slice the beef on the day and toss in the dressing just before serving. Makes 12 Takes 35 mins, plus chilling Cost per serve £1·11 300g (10oz) beef fillet 1 tbsp vegetable oil 2 limes, zested and juiced 2 tbsp fish sauce 2 tsp caster sugar 1 stick lemongrass, finely chopped 3cm (1¼in) piece root ginger, grated 2 small red chillies, very finely sliced 2 large handfuls basil leaves 2 large handfuls mint leaves 4 spring onions, finely sliced 3 tbsp Thai sweet-chilli sauce lime wedges, to serve 1 Heat a large, heavy pan (preferably cast-iron) until smoking hot. Rub the beef with the vegetable oil and season well. Sear for around 3 minutes on each side, until browned on the outside and pink in the middle. Allow the meat to cool, then wrap in clingflim and set aside to chill. 2 Meanwhile, make the dressing. In a bowl, mix half the lime juice and zest with the fish sauce, sugar, lemongrass,

ginger and chilli. Finely slice the beef and add to the dressing mixture. Toss to coat 3 To assemble the canapés, arrange a little pile of basil, mint and spring onion on each slice of beef (reserving the dressing), then spear with a fork, through both sides, to hold it neatly together. 4 To make a dipping sauce, combine the reserved dressing with the sweet chilli sauce and remaining lime juice and zest. Serve the dipping sauce with the mint fork and lime wedges to squeeze over, if you like. Each serving contains Calories Sugar 6g 8g Fat Saturates Salt 9% 7% 11% 1% 5% 170 0·2g 0·3g of your guideline daily amount. See page 133 WHAT TO DRINK Premium Mulled Wine £5·49/75cl Perfect for a gettogether, this festive red wine is blended with warming spices, such as cinnamon and cloves, plus lemon and orange zest. A perfect quick fix if you don’t have time to make your own. Malibu Island Punch Pouch £12/1ltr This pre-mixed punch is a brilliant time-saver. Made with

Caribbean rum and loads of tropical fruit (coconut, mango, pineapple, banana and passion fruit), it’s just the thing for a party. <#L#> Scan to shop and for extra content Source: http://www.doksinet party Scan to shop and for extra content <#R#> Source: http://www.doksinet Pink bauble Serves 6 Takes 10 mins Cost per serve 95p 100ml (3½fl oz) vodka, chilled 100ml (3½fl oz) Cointreau, chilled splash sloe gin or gin 600ml (1pt) pink grapefruit juice, chilled 300ml (½pt) pomegranate juice 1 pink grapefruit, sliced, to garnish pomegranate seeds (optional), to garnish 1 Combine the vodka, Cointreau, gin and grapefuit juice, then pour into a large jug, filled with ice. 2 To serve, drop a few pomegranate seeds into the bottom of each martini glass and pour over the cocktail. Garnish with grapefruit slices to serve. Kiwi Bellini Prep ahead You can make the kiwi purée to the end of step 1, then cover and store in the fridge for up to 3 days. Serves 6 Takes 20 mins,

plus chilling Cost per serve £1·17 2 ripe kiwi fruit, peeled 1 lime, ½ juiced, ½ cut into 6 wedges, plus extra to garnish sugar syrup or sugar, to taste 1 x 75cl bottle Prosecco Each serving contains Calories 155 8% Sugar Fat Saturates 0g Trace 19% <1% 0% <1% 17g Trace Salt of your guideline daily amount. See page 133 Stuffed, breadcrumbed olives Prep ahead You can fry the olives a day before, then chill. Reheat in the oven until hot. 1 thick slice white bread, torn into small pieces sprig rosemary, leaves picked plain flour, for dusting 1 x 200g jar olives stuffed with anchovies, garlic or chilli (or a mix of all three), drained 1 large egg, beaten vegetable oil, for deep-frying 1 Preheat the oven to gas 2, 150°C, fan 130°C. Put the bread in a food processor and whizz to make chunky breadcrumbs. Spread evenly on a baking tray and bake in the oven for 20 minutes, until crispy and golden. Return the crumbs to the food processor with the rosemary and whizz

again until fine. 2 Scatter the flour on a plate. Roll the olives in flour then, using a slotted spoon, dip them in the beaten egg, then roll in the breadcrumbs until completely coated. If the coating isn’t thick enough, repeat this process to create a double layer of breadcrumbs. Chill for at least 15 minutes to firm up before frying. 3 Heat the vegetable oil in a saucepan or wok until it’s hot enough to turn a small cube of bread golden in around 2 minutes. Deep-fry the olives in batches for 2-3 minutes until crisp. Drain on kitchen paper and serve warm. Each serving contains Makes 24 Takes 45 mins, plus chilling Cost per serve 90p Calories Sugar 1g 58g Fat Saturates Salt 29% 1% 83% 37% 25% 575 7·3g 1·5g of your guideline daily amount. See page 133 1 Put the kiwi, lime juice and sugar syrup in a blender (reserve the peel to make six lime twists to garnish). Whizz to make a smooth purée, add a little more sugar if needed and whizz again. Push through a

fine-meshed sieve to remove the seeds. 2 Divide the kiwi purée between six Champagne flutes. Top with Prosecco and stir. Garnish each with a slice of lime and a twist of peel. Serve immediately Each serving contains Calories Sugar 5% 8% 105 7g Fat Saturates Salt <1% <1% <1% Trace Trace Trace of your guideline daily amount. See page 133 Tip To make this a Bellini-martini, add a dash of vodka and shake with ice in a cocktail shaker. Serve in a frosted martini glass with a slice of lime. <#L#> Mega bites more irresistible nibbles Finest Brie & Cranberry Parcels, £4/220g (£1·80/100g) Gorgeously crisp filo pastry parcels, with melted Brie and sweet, festive cranberries. Finest Dim Sum Selection, £4/280g (£1·43/100g) These tasty, Chinese-inspired dumplings include various shapes such as duck and hoisin sauce windmills. Finest Mini British Steak and Ale Pies, £3/360g (83p/ 100g) Tender cuts of British beef in a rich ale gravy, encased in all-butter

shortcrust pastry. Finest Jumbo Tempura King Prawns, £3/210g (£1·43/100g) Enjoy these succulent King prawns, coated in a light and crispy tempura batter. Scan to shop and for extra content Source: http://www.doksinet party Scan to shop and for extra content <#R#> Source: http://www.doksinet The Barrel Tree in Lynchburg, Tennessee. All 140 barrels of it THIS YEAR, THE BIGGEST GIFT ISN’T UNDER THE TREE. IT IS THE TREE This holiday season, with the raising of our Barrel Tree in Lynchburg, Tennessee, we’re pleased to announce the raising of a second Barrel Tree in Covent Garden, London. So if you can’t make it to Lynchburg during the holidays, there’s a Barrel Tree a little closer to home. It’s our way of saying “Happy Holidays” And remember, it’s not what’s under the tree that matters It’s who’s around it. Come celebrate with us. See the raising of the Barrel Tree at facebook.com/jackdanielsUK or jackdanielscom J A C K D A N I E L’ S TENNESSEE

WHISKEY It ain’t called sippin’ whiskey for nothing. Please drink responsibly 2012 Jack Daniel’s. All rights reserved JACK DANIEL’S and OLD NO 7 are registered trademarks PHOTOGRAPHY SAM STOWELL RECIPES ALASTAIR HENDY FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN Source: http://www.doksinet party Quick fix canapés Lime and spring onion cashews Toss 200g (7oz) unsalted cashew nuts with sea salt and a splash of vegetable oil, then toast until lightly golden. Remove from the heat and toss through a little shredded root ginger, and some shredded spring onions. Squeeze over the juice of 1 lime, toss, then add a grating of lime zest. Serve immediately Mini jacket potatoes with soured cream and chives Rinse baby potatoes in water (just enough to lightly moisten them), and scatter with a little sea salt. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 1 hour or until soft inside, with crispy skins. Split each one open, season, add a little butter, followed by 1

heaped tsp of soured cream and some chopped chives. Serve hot Devils on horseback Preheat the oven to gas 7, 220°C, fan 200°C. Wrap streaky bacon around soft, pitted prunes, secure with a sprig of rosemary (lower leaves removed) and roast for 15 minutes or until browned. Prawn cocktail crisps Layer baby spinach and cooked prawns on large, crinkle-cut crisps. Top with a dollop of thousand island dressing, a pinch of smoked paprika and some finely shredded red chilli to serve. Artichoke dip and pitta chips Preheat the oven to gas 7, 220°C, fan 200°C. Drain 1 x 280g jar of artichoke hearts in olive oil, then, in a food processor, whizz to a paste with 2 crushed garlic cloves and some seasoning. Halve 2 pitta breads lengthways, then cut into triangles. Bake for 2-3 minutes until crisp, then top with the dip. Find more great canapé ideas at tesco.com/realfood Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet Perfect day

Christmas lunch RUSTLE UP OUR FESTIVE MENU FOR AN IMPRESSIVE CHRISTMAS FEAST WITH A FEW DELICIOUS TWISTS Menu Beetroot-cured smoked salmon with pea shoots, radish and mustard cream Turkey with spiced butter and roasted shallot and sherry gravy or Potato rosti with roasted cherry tomatoes, chicory and Gorgonzola Roasted root veg with maple syrup Brussels sprouts with lemon and chilli breadcrumbs Chestnut, fennel and sultana stuffing with sage and thyme Pigs in blankets with sage and honey Roast potatoes with Parmesan Pavlova wreath with chocolate sauce, vanilla crème and berries Scan to shop and for extra content <#R#> Source: http://www.doksinet The plan MAKE THE COUNTDOWN TO THE BIG DAY SIMPLE AND STRESS-FREE WITH OUR STEP-BY-STEP GUIDE TO GETTING AHEAD UP TO 1 MONTH BEFORE Make the gravy, using the meat juices from a roasted chicken, and roast the shallots. Freeze both UP TO 2 WEEKS BEFORE Make the chocolate sauce for the pavlova wreath. Chill until Christmas

Day. Make and freeze the potato rostis for the veggie main. Take the stuffing, sprouts, pigs in blankets and potato rostis from the fridge and bring to room temperature. 1 HOUR BEFORE Remove the foil from the turkey and return it to the oven. Increase the heat to gas 7, 220°C, fan 200°C. Assemble the beetroot-cured smoked salmon starter and set aside until ready to serve. 2 DAYS BEFORE 40 MINUTES BEFORE Prepare the beetroot-cured smoked salmon and chill. Prepare the pigs in blankets, then chill until ready to roast. CHRISTMAS EVE Prepare the mustard cream for the smoked salmon starter. Chill Prepare the chestnut stuffing; cover and chill. Prepare the Brussels sprouts with lemon and chilli breadcrumbs. Allow to cool, then cover and chill Store the breadcrumbs separately, until needed. Prepare the roasted root veg and arrange in a roasting tin. Make the meringue for the pavlova wreath and store in a cool place. Transfer the gravy and potato rostis from the

freezer to the fridge to defrost overnight. CHRISTMAS MORNING Take the turkey from the fridge and bring to room temperature. Roast the tomatoes for the veggie main and set aside. Parboil the potatoes ready for roasting. 4 HOURS BEFORE Preheat the oven to gas 4, 180°C, fan 160°C for the turkey. Make the spiced butter and rub it over the turkey. 3½ HOURS BEFORE Put the turkey in the preheated oven, on the lowest shelf. 2½ HOURS BEFORE Remove the shallots from the oven, reserving 6 for garnishing. Chop the remaining shallots for the gravy Whip the cream and assemble the pavlova wreath. Keep cool until ready to serve. Prepare the salad ingredients for the veggie main (chicory, Gorgonzola, watercress and toasted pine nuts), ready for a quick assembly when serving the main meal. <#L#> Scan to shop and for extra content Remove the turkey from the oven, making sure it’s cooked all the way through (either with a thermometer or checking the juices run clear).

Cover the bird with foil and a tea towel and leave to rest for about 30 minutes. Reduce the oven to gas 4, 180°C, fan 160°C. Put the oil for the potatoes in the roasting tin; heat in the oven. Put the stuffing in the oven. 35-30 MINUTES BEFORE Carefully toss the potatoes in the hot oil and add the Parmesan. Return to the oven to roast Put the roasted root veg and pigs in blankets in the oven. 10 MINUTES BEFORE Take the gravy from the fridge and warm it through in a pan over a gentle heat. Prepare the turkey for serving: arrange the shallots and herb garnish around it, then cover and rest while you eat the starter. Remove the foil from the stuffing. Put the potato rostis and roasted tomatoes in the oven to warm through. Heat up the Brussels sprouts and scatter over the breadcrumbs when ready to serve. 5 MINUTES BEFORE Toss the roots in syrup. ZERO HOUR Turn off the oven. Light the candles, uncork the wine and sit down for the starter. Assemble the veggie main (if

serving). Source: http://www.doksinet Christmas lunch Beetroot-cured smoked salmon with pea shoots radish and mustard cream Prep ahead You can marinate the smoked salmon in the fridge for 2 days and make the cream 1 day before, then chill. Serves 6 Takes 10 mins, plus marinating Cost per serve 79p 200g (7oz) smoked salmon 1 cooked beetroot, thickly grated 6 slices rye bread, halved 100g (3½oz) pea shoots or rocket 8 radishes, thinly sliced 1 tbsp capers For the dressing 200ml crème fraîche 1 tbsp wholegrain mustard ½ lemon, juiced, to give 1 tsp, and zested 1 Put the smoked salmon on a non-metallic baking tray or in a flat container, keeping the fish on its card from the packaging. Spread the beetroot over the top and around the edges of the fish and chill for 1 hour or more. 2 Remove the smoked salmon from the fridge and discard the beetroot. Wipe the fish with paper towels, then slice. 3 To make the cream, mix the crème fraîche, mustard, lemon juice and lemon zest. Season

well and stir to combine. 4 To serve, arrange the fish on the rye bread, scatter over a handful of pea shoots, along with the radishes and capers, and finish with a drizzle of the mustard cream. Each serving contains . 190 2g TWIS Calories Sugar 13g Fat Saturates 7g 1·8g Salt 10% 2% 19% 35% 30% of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet 500ml (17fl oz) stock 20 medium shallots, unpeeled (14 for the gravy, 6 to serve) olive oil sage leaves, to garnish For the gravy 2 tsp chopped fresh thyme 60g (2½oz) plain flour 1 tbsp Dijon mustard 250ml (8fl oz) dry sherry 600ml (1pt) turkey or chicken stock Turkey with spiced butter and roasted shallot and sherry gravy Prep ahead You can make the gravy up to 1 month ahead using roasted shallots and fat rendered from a Sunday roast chicken. Freeze the gravy in a freezerproof container and defrost overnight in the fridge. Reheat on the day, adding all

the roasting juices from the turkey. Serves 8, plus leftovers Takes 2 hrs 40 mins-3 hrs 10 mins, plus resting Cost per serve £3·43 For the butter 125g (4oz) butter, softened 1 tsp allspice 2 garlic cloves, chopped 4 tbsp finely chopped flat-leaf parsley 2 lemons, zested For the turkey 5-5·5 kg (10-11lb) turkey 1 Remove the turkey from the fridge and allow it to come up to room temperature. Put a shelf on the lowest level in your oven (so you have enough room for your turkey to go on this and then for two shelves above the bird). Preheat the oven to gas 4, 180°C, fan 160°C. 2 To make the butter, combine the softened butter with the allspice, the garlic, the parsley and the lemon zest. Take your turkey and stuff half the butter under the skin, being careful not to tear it, then rub the remaining butter all over the turkey itself. Halve the zested lemons and put them inside the cavity. Season well Put the turkey on the rack of a large roasting tin and pour the stock into the bottom.

Cover with foil and cook for 2 hours 30 minutes for a 5-5·5kg (10-11lb) bird or according to our turkeycooking chart on page 20. 3 Put the unpeeled shallots on a separate baking tray, drizzle with olive oil, season, and roast for 1 hour. Remove from the oven, setting aside 6 shallots to garnish the turkey later, then peel and roughly chop the remaining shallots for the gravy. Set aside until needed. 4 After 2 hours 30 minutes, remove the foil from the bird, then increase the heat to gas 7, 220°C, fan 200°C and cook for a further 30 minutes. To check if the turkey is cooked, insert a thermometer into the thickest part of thigh; it should read 165-170°C. Alternatively, cut into the leg joint; if the juices run clear, it’s ready. Transfer the turkey to a large serving platter and rest under two layers of foil and a tea towel until ready to carve. Reserve 125ml (4fl oz) of the roasting juices for the gravy, skimming off any fat. 5 To make the gravy, scrape up any browned bits from

the bottom of the roasting tin, then set it on the hob over a low heat. Pour in the roasting juices, then add the thyme and reserved chopped shallots. Cook for 2-3 minutes, then add the flour and whisk for 2-3 minutes until smooth. Add the mustard, then pour in the sherry and stock. Cook for a further 8 minutes, whisking continuously, until the gravy has thickened. Season well 6 To serve, garnish the turkey with the roasted shallots and the sage leaves. Serve with the gravy and all the trimmings. Each serving contains . Calories Sugar 34% 3% 680 3g TWIS 31g 12·6g Fat Saturates 1g Salt 44% 63% 17% of your guideline daily amount. See page 133 WHAT TO DRINK Finest Rosé Champagne, £21·99/75cl A special fizz, with delicate berry notes, that makes a lovely aperitif for your Christmas meal. <#L#> Finest Stellenbosch Sauvignon Blanc, £9·99/75cl Perfect with the smoked salmon; the bright lemony herb notes are great with the oily richness of the fish. Scan to shop

and for extra content Finest Vina Mara Gran Reserva Rioja, £13·99/75cl Mature and complex, with rich flavours of raspberry and exotic spice, this wine is brilliant with the spiced roast turkey. Source: http://www.doksinet Christmas lunch Scan to watch our useful how to carve turkey video Scan to shop and for extra content <#R#> Source: http://www.doksinet <#L#> Scan to shop and for extra content Source: http://www.doksinet Christmas lunch Potato rosti with roasted cherry tomatoes, chicory and Gorgonzola Prep ahead You can prepare the rostis up to 2 weeks in advance and freeze on a tray lined with baking paper, separating each layer with more baking paper. Thaw in the fridge, then reheat in the oven at gas 4, 180°C, 160°C for 10 minutes until they’re hot and crisp. Serves 6 Takes 45 mins Cost per serve £1·40 400g (13oz) cherry tomatoes on the vine 1 tbsp olive oil 1 tbsp balsamic vinegar 1·5kg (3lb) desirée potatoes, grated 2 onions, grated 6 tbsp

plain flour 2 eggs, beaten 2 tbsp olive oil 2 tbsp butter For the salad 1 head red or white chicory, leaves separated 75g (3oz) Gorgonzola, crumbled 2 large handfuls watercress 60g (2½oz) toasted pine nuts 1 Preheat the oven to gas 3, 170°C, fan 150°C. Cut the cherry tomatoes into 6 bunches and arrange on a baking tray. Drizzle with the olive oil and season. Roast for 25 minutes, then remove from the oven and drizzle over the balsamic vinegar. Set aside until needed. 2 For the rostis, put the grated potatoes in a sieve and rinse with cold water to get rid of the starch. Tip the mixture onto a clean tea towel, then roll it up tightly and squeeze to remove as much water as possible. The drier the potato, the crispier your rosti will be. 3 In a bowl, mix the potatoes with the onions, flour and egg, and some seasoning. Shape the potato mixture into 12 flat cakes. Heat two large frying pans and add 1 tbsp of butter and olive oil to each. Once the butter has melted, cook the potato cakes

(in batches if needed) over a low heat, for 10 minutes each side, until golden. Re-heat the rostis and tomatoes in the oven for 10 minutes before serving. 4 To serve, arrange two rosti on each plate and top with the chicory, Gorgonzola, roasted tomatoes and their juices. Garnish with the watercress and a scattering of toasted pine nuts. Each serving contains Calories Sugar 8g 22g Fat Saturates Salt 25% 9% 31% 32% 3% 505 6·4g 0·2g of your guideline daily amount. See page 133 Roasted root veg with maple syrup Prep ahead You can peel and chop the parsnips, carrots and beetroot 1 day ahead, ready for roasting on Christmas day. Serves 6-8 Takes 50 mins Cost per serve 81p 6 parsnips, halved (or quartered, if large) 6 carrots, halved (or quartered, if large) 6 beetroot, scrubbed and quartered 2 tbsp olive oil 4 tbsp maple syrup 1 Preheat the oven to gas 5, 180°C, fan 170°C. Divide the vegetables between two large baking trays (keeping the beetroot away from the other veg

to prevent it from staining), then toss with the olive oil, before arranging in a single layer. Season well 2 Roast in the oven for 30 minutes, or until golden at the edges. Remove from the oven and toss with the maple syrup, then return to the oven for a further 5 minutes. Each serving contains 215 Calories 27g Sugar 6g Fat Saturates Salt 11% 30% 9% 5% 3% 0·9g 0·2g of your guideline daily amount. See page 133 Brussels sprouts with lemon and chilli breadcrumbs Prep ahead You can make this dish 1 day in advance, keeping the breadcrumbs and Brussels sprouts separate until needed. To re-heat, warm the sprouts through in a pan on the hob with a little olive oil, then transfer to a large serving dish and scatter over the breadcrumbs to serve. Serves 6-8 Takes 25 mins Cost per serve 51p 100g (3½oz) fresh white breadcrumbs 4 tbsp olive oil 1 red chilli, finely chopped 1 lemon, zested Scan to shop and for extra content <#R#> Source: http://www.doksinet heat. Add

the shallots, season, then cook for 15 minutes until softened. Remove from the heat and set aside. 3 Cook the sprouts in a large pan of boiling, salted water for 4 minutes, then transfer to a colander and rinse with cold water to stop the cooking process. Drain, then return to the pan with the shallots and toss to combine. To serve, put the warm Brussels sprouts in a serving dish and scatter over the breadcrumbs. 6 shallots, finely sliced 1kg (2lb) Brussels sprouts, trimmed and halved 1 Preheat the oven to gas 5, 190°C, fan 170°C. In a bowl, toss the breadcrumbs with 2 tbsp of the olive oil and the chilli and season. Spread them on a baking tray and bake in the oven for 7-8 minutes until crisp and golden. Remove from the oven, scatter over the lemon zest and set aside. 2 In a large pan, heat the remaining olive oil over a low Each serving contains Calories Sugar 7g 10g Fat Saturates Salt 11% 8% 14% 8% 5% 210 1·6g 0·3g of your guideline daily amount. See page 133

Chestnut, fennel and sultana stuffing with sage and thyme Prep ahead You can make the stuffing 1 day ahead up to the end of step 2. Cover and chill. Follow from step 3 to serve. Festive food more top ideas Christmas 3 Bird Roast, £10/1·5kg (67p/100g) Succulent chicken wrapped around a turkey and a duck breast, with a pork, sage and onion stuffing. Finest British Pork, Apricot, Cranberry and Port Stuffing Portions, £2·79/300g (93p/100g) These traditional and tasty little stuffing balls are perfect with turkey. Finest Bread Sauce, £1·50/300g (50p/100g) This rich Christmas favourite is made with crusty bread, onions and cloves blended with single cream for a smooth sauce. British Sliced Greens, £1/200g (50p/100g) Quick and easy to cook, these greens make a great alternative to Brussels sprouts with the Christmas lunch. Serves 6-8 Takes 1 hr Cost per serve £2·25 125g (4oz) butter 2 large red onions, chopped 4 fennel bulbs, cores removed and chopped ½ x 30g pack sage, finely

chopped ½ x 30g pack thyme 250g (8oz) sourdough or crusty bread, cubed 3 tbsp sultanas, soaked in boiling water for 10 minutes 100g (3½oz) vacuumpacked cooked chestnuts, roughly chopped 2 eggs, beaten 250ml (8fl oz) vegetable stock 1 Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large frying pan. Add the chopped onions, fennel, sage and thyme, and season well. Fry on a medium heat for 15 minutes or until the vegetables are softened and turning golden. 2 Put the bread cubes in a large mixing bowl, then add the cooked onion and fennel mixture, soaked sultanas (discarding the water) and chopped, cooked chestnuts. Mix well to combine. Pour the beaten eggs and stock into the vegetable mixture, stir until everything comes together, then season well. 3 Transfer the stuffing mixture into a large baking dish, spreading it out so it forms an even layer, then cover with foil. Cook in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes, until the

topping becomes golden. Each serving contains 700 Calories 20g Sugar 22g Fat Saturates 12g 0·6g Salt 35% 22% 31% 60% 10% of your guideline daily amount. See page 133 <#L#> Scan to shop and for extra content (Clockwise from top) Brussels sprouts with lemon and chilli breadcrumbs; Roasted root veg with maple syrup; Chestnut, fennel and sultana stuffing with sage and thyme Source: http://www.doksinet Christmas lunch Scan to shop and for extra content <#R#> Source: http://www.doksinet <#L#> Scan to shop and for extra content Source: http://www.doksinet Pigs in blankets with sage and honey Prep ahead You can make these chipolatas up to 2 days ahead. Toss with the chopped sage and honey, then roll up with the sage leaves and bacon. Cover and chill, until ready for roasting on Christmas Day. Serves 6-8 Takes 45 mins Cost per serve 39p 16 chipolata sausages 20 sage leaves, 16 whole, 4 finely chopped 2 tbsp clear honey 8 thin smoked streaky

bacon rashers, halved lengthways 1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, toss the chipolatas with the chopped sage and honey. 2 Wrap each chipolata with 1 sage leaf and then cover with a long piece of streaky bacon, winding it round until neatly wrapped. Arrange the chipolatas on a baking sheet (with the loose end of the bacon underneath the chipolata, to prevent them unravelling). Roast for 30-35 minutes, until dark golden. Each serving contains Calories Sugar 9g 27g Fat Saturates 10g 1g 18% 10% 39% 50% 17% 355 Salt of your guideline daily amount. See page 133 Roast potatoes with Parmesan Prep ahead You can boil the spuds on Christmas morning. Set aside until needed. Serves 6-8 Takes 1 hr Cost per serve 42p Christmas lunch 1·5kg (3lb) starchy potatoes, such as King Edwards, peeled and chopped into 5cm (2in) chunks 4 tbsp olive oil 4 tbsp grated Parmesan 1 Preheat the oven to gas 4, 180°C, fan 160°C. Parboil the potato chunks in salted water

until just tender, then drain well. Return the potatoes to the saucepan and put over the heat for a minute or two to dry them out slightly. 2 Pour the olive oil into a large roasting tin, then heat in the the oven for 5-10 minutes until really hot. Carefully add the potatoes to the hot oil. Add the Parmesan and some sea salt, then toss until coated. Roast in the oven for 30 minutes, until golden and really crispy. Each serving contains Calories Sugar 14% 285 2g Fat 10g Saturates Salt 2% 14% 12% 3% 2·3g 0·2g of your guideline daily amount. See page 133 Tip For perfectly crisp roast potatoes, after mixing with the oil and grated Parmesan, crush them a little against the sides of the roasting tin using a fork or spoon. This will create a few flatter areas on the surface and will help them crisp up in the oven. Pavlova wreath with chocolate sauce, vanilla crème and berries Prep ahead The chocolate sauce can be made up to 2 weeks ahead, then chilled. You can make the

meringue up to 1 day ahead and store in a cool, dark place. Whip the cream and assemble the wreath 2 hours ahead; drizzle over the chocolate just before serving. Serves 10 Takes 1 hr 45 mins Cost per serve 53p For the meringue 6 egg whites 300g (10oz) caster sugar 1½ tsp white wine vinegar 1 tsp cornflour For the chocolate sauce 100g (3½oz) plain chocolate, broken into pieces 2 tbsp unsalted butter 100ml (3½fl oz) double cream 100g (3½oz) caster sugar 5 tbsp golden syrup For the topping 300ml (10fl oz) double cream 1 tbsp vanilla extract 3 tbsp caster sugar 200g (7oz) redcurrants and raspberries (mixed) icing sugar, for dusting 1 Preheat the oven to gas 3, 170°C, fan 150°C. To make the meringue, beat the egg whites in a clean bowl with an electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time, beating after each addition until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for a further

minute more. 2 Line a baking tray with nonstick baking paper and, using a pencil, mark out a circle 25cm (10in) in diameter in the middle. Spoon large, equal dollops of the meringue mix along the circle line to form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to gas 1, 140°C, fan 120°C. Cook for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight). Carefully peel off the baking paper and transfer to a serving platter. 3 To make the chocolate sauce, melt the plain chocolate, butter and double Sweet stuff. quick puds Finest Kentish Bramley Apple, Pecan and Toffee Cheesecake, £3/ 610g (49p/100g) Try this naughty but nice nutty apple cheesecake, smothered in gorgeously sticky toffee. Finest Belgian Chocolate Profiterole Dessert, £8/800g (£1/100g) Classic choux pastry filled with freshly whipped cream, topped with a rich chocolate sauce. Finest Williams Pear & Belgian Chocolate Tart,

£2·62/ 410g (64p/100g) A stunning chocolately creation, made with Belgian chocolate and sweet, poached pears. Scan to shop and for extra content <#R#> Source: http://www.doksinet Christmas lunch meringue wreath in a thick layer until evenly covered. Then arrange the berries on top of the cream around the wreath. 5 Just before serving, reheat the chocolate sauce until just warm. Drizzle over the wreath with a spoon, then dust with a little icing sugar. Each serving contains 495 Calories 62g Sugar 27g 16·7g 0·2g Fat Saturates Salt 25% 69% 39% 84% 3% of your guideline daily amount. See page 133 Scan to visit the Real Food Christmas zone <#L#> Scan to shop and for extra content PHOTOGRAPHY ADRIAN LAWRENCE, MYLES NEW RECIPES JENNIFER JOYCE FOOD STYLING ANNA BURGES-LUMSDEN, BIANCA NICE PROP STYLING JO HARRIS, TONY HUTCHINSON cream in a heatproof bowl over a pan of barely simmering water. Stir the chocolate until smooth, then add the sugar and golden

syrup and heat for a further 5 minutes, stirring all the time, until thick and glossy. Set aside until needed. 4 To make the topping, whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it is soft and thick. Spoon the whipped cream over the Source: http://www.doksinet Source: http://www.doksinet tesco.com/realfood FIND EVERYTHING YOU NEED FOR CHRISTMAS COOKING ON OUR WEBSITE – FROM GORGEOUS RECIPES AND USEFUL TIPS, TO QUICK TOOLS AND VIDEOS FESTIVE FOOD Check out the Christmas section of the Real Food website for great festive recipes and all sorts of special features for a stress-free Christmas. There’s also an advent calendar – open a door each day until 25 December and enter online to go into the prize draw. The brilliant cocktail tool allows you to enter your favourite spirit, type of glass, how many people you are serving, and even difficulty level, so you can mix the perfect cocktail creations for your festive drinks party. TIMED

TO PERFECTION Quick and easy to use, the online turkey timer is a great little device that helps you to work out exactly how long your bird needs to cook. Input the weight (including any stuffing) and type of turkey you’re cooking and let the turkey timer do the rest. LEFTOVER LOVE Don’t let any of that delicious Christmas food go to waste with the handy leftover tool. Just enter your surplus ingredient into the recipe generator to get loads of fantastic new ideas to try. • MORE THAN 6,000 RECIPES • MORE THAN 200 VIDEOS <#L#> Scan to shop and for extra content PHOTOGRAPHY MYLES NEW, WILLIAM SHAW, LIS PARSONS, MAJA SMEND SHAKE IT UP Source: http://www.doksinet online PLAN OF ACTION Whether it’s ideas for the Christmas season, or recipes for all the meals in-between the feast days, the online meal planner makes organising your festive cooking easy. Just follow the simple steps for a week’s worth of fantastic recipes. • Search for a readymade plan to suit

your needs – from traditional Christmas menus, to recipes based on budget, or veggie options. • Create a unique, tailored meal plan by entering your requirements (from group size, to dietary needs) and get recipes that are perfect for you. VIDEO WATCH AND LEARN You will find loads of fantastic how-to and skills demonstration videos at tesco.com/realfood, created to help you with all aspects of your Christmas cooking. Watch our step-by-step video on making perfect roast potatoes that are crispy on the outside and fluffy in the middle, or the easy-to-follow guide to carving your turkey. • FOLLOW US ON TWITTER@TESCOREALFOOD FOR A CHANCE TO WIN Scan to shop and for extra content <#R#> Source: http://www.doksinet Christmas hristmas cracker PHOTOGRAPHY PHILIP WEBB RECIPE ALICE HART FOOD STYLING AYA NISHIMURA PROP STYLING TAMZIN FERDINANDO PERFECT FOR FEEDING A CROWD, THIS BRITISH HAM WILL MAKE A WELCOME ADDITION TO ANY FESTIVE SPREAD <#L#> Scan to shop and for

extra content Source: http://www.doksinet modern classic JOINT EFFORT is cut from the hind *legsGammon of a pig and is cured, just like ham. However, unlike ham, gammon must be cooked before eating as the curing process is shorter. Cooked gammon can also be called ham, as this recipe (right) is. You can buy gammon on and off the bone, smoked and unsmoked. A joint on the bone results in a better flavour, but boneless is easier to carve. Depending on the curing process, gammon sometimes needs to be soaked overnight in cold water to remove the excess salt from the brining process. * * Earl Grey ham with sugar-mustard glaze Prep ahead The cooked ham will keep for up to 5 days, covered and chilled. Enjoy cold or reheat by covering with foil and cooking for 25 minutes at gas 6, 200°C, fan 180°C until piping hot. Serves 10 (cooked, up to 1 month) Takes 2 hrs 15 mins, plus resting Cost per serve £1·23 4 Earl Grey tea bags 50g (2oz) light brown soft sugar 50g (2oz) Dijon mustard

1-1∙5kg (2-3lb) unsmoked gammon joint 30 whole cloves 1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the tea bags in a large measuring jug and cover with 350ml (12fl oz) boiled water. Set aside to brew 2 In a bowl, combine the sugar and mustard to make a thick paste. Using a sharp knife, pare the skin from the gammon joint, leaving a good layer of fat still attached to the meat. Score the fat in a criss-cross pattern and push cloves into the points where the scored lines cross. Transfer to a small roasting tin, fat side up, and spoon over the mustard mixture in a thick, even layer. 3 Squeeze the liquid out of the tea bags and discard. Pour the tea around the joint, then cover loosely with foil and cook for 2 hours (or for 30 minutes, plus 30 minutes per 500g (1lb)), until cooked through. Remove the foil for the last 20 minutes of cooking. Rest the ham for 10 minutes, before carving. Each serving contains Calories Sugar 6g 2g Fat Saturates Salt 9% 7% 3% 3% 88% 170

0·6g 5·3g of your guideline daily amount. See page 133 Tip A gammon joint tastes great paired with all sorts of other glaze flavour combos: Mix chopped red chillies with maple syrup and muscovado sugar for a caramelised finish that packs a punch. Combine marmalade with orange juice to make a thick, sweet and sticky glaze. Go fully festive with a glaze mixture of cranberry sauce and mulled wine, plus a generous pinch of cinnamon. * * * Scan to shop and for extra content <#R#> Source: http://www.doksinet Frozen party food offers 3 for £5* £2 each Online . In store Mobile Tescocom/groceries Offer ends 31/12/12. Selected UK stores Subject to availability Delivery charges may apply online Prices may vary in Express stores Minimum spend to qualify for Clubcard points is £1 See in store or Tesco.com/clubcard for details and terms Tesco 12 Mini Duck Spring Rolls 252g (79p/100g), Tesco 12 Mexican Selection 285g (70p/100g), Tesco 9 Mini Pizzas 270g (74p/100g), Tesco 40

Cumberland Sausage Rolls 800g (£2.50/kg), Tesco 12 Mozzarella Sticks & Cream Cheese Bites 240g (83p/100g), Tesco Chicken Bites & BBQ Dip 280g (71p/100g), Tesco BBQ Chicken Wings 500g (£4/kg), Tesco 12 Hot & Spicy Prawns 160g (£1.25/100g), Tesco 8 Cream Cheese Jalapeños 200g (£1/100g), Tesco Cheese & Onion Potato Skins 400g (50p/100g) * Source: http://www.doksinet edible decorations Deck the halls RACHEL ALLEN CREATES DELIGHTFUL TREATS THAT ARE FUN TO MAKE WITH THE KIDS Scan to shop and for extra content <#R#> Source: http://www.doksinet Christmas gingerbread biscuits Prep ahead You can make these a week in advance. Store in an airtight box until needed. dusting with flour as necessary, to a thickness of about ½cm (¼in). 4 Now, cut the dough using different Christmas cookie cutters, such as snowmen, stars and trees. Transfer the biscuits onto the baking trays and bake in the oven for about 12-15 minutes, until they are quite firm to the touch and

a little golden at the edges. 5 Remove from the oven and, while still warm, use a skewer to make a hole in the top of each biscuit, so you can thread a ribbon through and hang them on the Christmas tree later. Allow the shapes to firm up for a few minutes on the tray, then transfer to a wire rack to cool completely before icing. 6 To make the icing, divide the icing sugar equally between three bowls. Add a few drops of red food colouring to one and a few drops of green to another, leaving one white. Stir in just enough water (1-2 tsp) to each to make icing the consistency of thick double cream. Makes 20, depending on shape Takes 1 hr, plus chilling Cost per serve 7p 100g (3½oz) butter 50g (2oz) caster sugar 50g (2oz) brown sugar ½ egg, beaten 2 tbsp treacle 240g (8oz) plain flour, plus extra for dusting 2 tsp ground ginger ¼ tsp ground nutmeg ½ tsp ground cinnamon pinch ground cloves 1 tsp bicarbonate of soda 75g (3oz) icing sugar For the coloured icing 300g (10oz) icing sugar,

sifted red and green food colouring 1 Preheat the oven to gas 3, 180°C, fan 160°C. Line two baking trays with nonstick baking paper. 2 Place the butter and both sugars in a bowl and cream them together using a wooden spoon (or the paddle attachment of a mixer) until light and fluffy. Add the egg and treacle, and mix until thoroughly combined. Sift in the rest of the ingredients, adding a pinch of salt, and stir to form a dough. 3 Dust your work surface with flour, then knead the dough for a few seconds until it comes together. Then roll it out, <#L#> Scan to shop and for extra content 7 Now for the part kids will love! Fill a piping bag fitted with a 2mm (1/8 in) plain nozzle (or a freezer bag with a corner cut off to the same size) with the red icing, and carefully pipe stripes, swirls or dots onto the biscuits. Once you’re done with that colour, wash the bag and repeat with the green, and then again with the white. If you’d rather not use a piping bag, you could use a

teaspoon instead – place the bowl of icing close to the biscuits, dip your teaspoon into it, lift it out and let some icing drip off onto the biscuits, then drizzle on stripes, zigzags or swirls. Leave the icing to set. 8 Once set, thread a ribbon through the hole in the biscuits, ready for hanging on the Christmas tree. Each serving contains 185 Calories 27g Sugar 4g Fat Saturates Salt 9% 30% 6% 14% 3% 2·7g 0·2g of your guideline daily amount. See page 133 Source: http://www.doksinet edible decorations Watch Rachel Allen’s how to make cake pop baubles video Cake pop baubles Prep ahead The baubles will keep for up to a week in an airtight container. Makes 12 Takes 35 mins, plus chilling Cost per serve 58p 325g (11oz) dark, milk or white chocolate, broken into pieces 350g (12oz) Madeira or basic sponge cake, chocolate or plain (preferably homemade) For the chocolate coating 400g (13oz) dark, milk or white chocolate, broken into pieces For the coloured icing 150g

(5oz) icing sugar, sifted red and green food colouring 1 To make the cake pops, first line a baking sheet with nonstick baking paper. Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, until the chocolate is just melted. Then crumble the cake into the chocolate and mix until thoroughly combined. 2 Using your hands, roll the cake mixture into 12 balls (roughly the size of a golf ball). Push a lolly stick into each one, then place on the baking sheet, and chill for about 30 minutes to firm up. 3 Meanwhile, make the chocolate coating for the cake pops. Put the second lot of chocolate in a heatproof bowl set over a pan of gently simmering water, stirring occasionally, until the chocolate is just melted and smooth. 4 Remove the cake pops from the fridge, then dip each into the melted chocolate, turning to coat and allow the excess to drip off (expect to get messy!). Either insert the cake pop sticks upright into a polystyrene block

or into the holes of an upturned colander. Allow to cool, then chill for 30 minutes or until the chocolate has set. 5 To make the icing, divide the icing sugar between two bowls. Add a few drops of red food colouring to one and green to the other. Stir in just enough water (1-2 tsp) to make icing the consistency of thick double cream. 6 Spoon the red icing into a piping bag fitted with a 2mm (1/8 in) plain nozzle (or a freezer bag with a corner cut off to the same size), then pipe shapes onto the cake pops, from spots and zigzags to stripes. Once you’re done with the red, wash out the bag, then fill with the green icing and finish decorating. Leave to set 7 Tie a 30-40cm (1ft) length of ribbon around the base of each lolly stick, making a loop and finishing with a secure bow, then cut the stick just above the ribbon, using the bow to hide any stick. Now hang up the finished cake pops. Each serving contains 440 Calories 38g Sugar 24g 14·5g Trace Fat Saturates Salt 22% 42%

34% 73% <1% of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Spiced meringue stars Prep ahead You can make these up to 2 weeks in advance. Store in an airtight container. Makes about 25 Takes 1 hr 15 mins Cost per serve 9p 4 egg whites, at room temperature 250g (8oz) icing sugar 50g (2oz) hazelnuts, finely chopped (optional) pinch ground cinnamon pinch freshly grated nutmeg pinch ground cloves Watch our useful video for how to make a piping bag 1 Preheat the oven to gas 1, 140°C, fan 120°C, and line two baking sheets with nonstick baking paper. To make a guide for your meringues, draw shapes in pencil on the baking paper – I like to draw around festive cookie cutters. Or the children could draw their own star, Christmas tree or snowflake. They should be no more than 7cm (3in) across. It’s important the shape is only an outline, as you need a hole in the middle to thread the ribbon through, so you

can hang them. 2 Place the egg whites in a clean bowl. Whisk them, then add all the sugar in one go. Whisk at high speed until the mixture forms stiff, glossy peaks. 3 Using a spatula or metal spoon, fold in the hazelnuts (if using) and spices, then spoon into a piping bag fitted with a plain nozzle 5-10mm (2-4in) in diameter (or a freezer bag with a corner cut off to the same size). Hold at a 45° angle and pipe out the meringue onto the baking paper, following the pencil outlines, leaving a hole in the middle. If you can, pipe a continuous line as any gaps can mean the meringue won’t hold together very well when cooked. Continue piping out designs until you’ve used all the mixture. 4 Bake for 35-45 minutes until crisp. Test by lifting a meringue off the paper: if it lifts off easily, it’s done. The meringues will crisp up a little more when cooling. Leave to cool completely in the oven with the heat turned off and the door ajar. 5 To hang the meringues, tie a ribbon or piece of

thread through the centre. Be careful, as they can be quite fragile. Each serving contains Calories 55 10g Sugar 1g Fat Saturates Salt 3% 11% 1% <1% <1% 0·1g Trace of your guideline daily amount. See page 133 <#L#> Scan to shop and for extra content Source: http://www.doksinet edible decorations Peppermint lollipops PHOTOGRAPHY NICK KEANE RECIPES RACHEL ALLEN FOOD STYLING MARIE ANGE-LAPIERRE PROP STYLING TAMSIN WESTON Prep ahead These will keep for up to 2 weeks stored in an airtight container. Makes 35 Takes 30-35 mins, plus setting Cost per serve 2p 450g (14½oz) caster sugar 200g (7oz) golden syrup ½ tsp peppermint flavouring a few drops of red or green food colouring 1 Take 35 lollipop sticks or wooden skewers cut to around 18cm (7in). Line three baking sheets with nonstick baking paper, then arrange the sticks, spaced quite far apart, on the paper. 2 Adults will need to do the next two steps. Place the sugar, golden syrup and 150ml (5fl oz)

water in a heavy-based saucepan on a medium heat and bring to a gentle boil stirring all the time. Reduce the heat to low and simmer for 20–25 minutes without stirring, until the temperature on a sugar thermometer dipped into the mixture reads 150°C (if you don’t have a sugar thermometer use the cold water test – see tip). 3 As soon as this temperature has been reached, stir in the peppermint extract and green or red food colouring. The mixture will bubble up, so be careful as it’s very hot. Immediately remove the pan from the heat and, working quickly, spoon small pools of the syrup onto one end of each lollipop stick and allow to set for about 5 minutes, until hardened. 4 Once the lollies have cooled and hardened (and not before, or they’ll absorb moisture and ruin) get the kids to help wrap them in cellophane and tie them with ribbon. Leave a loop at the end of each ribbon so you can hang them from the tree. Each serving contains Calories 60 16g Sugar 0g Fat

Saturates 0g Trace Salt 3% 18% 0% 0% <1% of your guideline daily amount. See page 133 Tip If you don’t have a sugar thermometer, you can check the syrup has reached the correct ‘soft crack’ stage by dropping a teaspoonful of it into a bowl of very cold water. The syrup is ready if it solidifies into flexible threads that bend a little before breaking. Find more cooking with kids recipes at tesco.com/realfood Scan to shop and for extra content <#R#> Source: http://www.doksinet 9 903021 860305 ! find me in the free from & wholefood aisles of all tesco stores, see instore for more flavours. valid until 310113 Source: http://www.doksinet baking Gluten-free goodies THERE’S NO NEED TO MISS OUT ON THE CLASSIC FESTIVE TREAT WITH THIS GREAT RECIPE Gluten-free mince pies Prep ahead You can make and freeze the pies up to 3 months ahead. Reheat in the oven PHOTOGRAPHY TONY BRISCOE RECIPE ANNA BURGES-LUMSDEN FOOD STYLING CLARE GREENSTREET PROP STYLING JO

HARRIS Serves 12 Takes 30 mins, plus chilling Cost per serve 31p 125g (4oz) butter, cubed 200g (7oz) gluten-free plain flour 1 tbsp icing sugar, plus extra to dust 2 clementines, finely zested ½ tsp almond extract 250g (8oz) gluten-free mincemeat 25g (1oz) toasted flaked almonds 1-2 tsp brandy (optional) 50g (2oz) dried cherries or cranberries 1 tbsp milk, for brushing 1 tbsp granulated sugar 1 For the pastry, put the butter and the flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the icing sugar, half the clementine zest, the almond extract and 2 tbsp of cold water, then mix until the mixture forms a smooth ball (add a little more water if needed). Wrap in clingfilm and chill for at least 30 minutes. 2 Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the mincemeat with the remaining zest, almonds, brandy (if using) and dried fruit. Set aside 3 Roll out the pastry to about 2-3mm (1/8 in) thick. Cut out 12 x 7-8cm (3-3½in) rounds using a

fluted cutter. Press into a greased 12-hole pie tin, then pierce the base of each round with a fork. 4 Put 1 tbsp of mincemeat into each hole. Cut out pastry stars to make a lid for the pies. Brush with milk and sprinkle with sugar. Bake for 15-18 minutes until golden, then transfer to a wire rack to cool. Dust with icing sugar, to serve Each serving contains 235 Calories 18g Sugar 10g Fat Saturates Salt 12% 20% 14% 28% 3% 5·6g 0·2g of your guideline daily amount. See page 133 Find more freefrom recipes at tesco.com/ realfood Scan to shop and for extra content <#R#> KEY REASONS TO USE COOKWARE WITH DUPONT TEFLON NONSTICK COATINGS ® TM Healthy cooking, easy clean and durable quality just three of the five key reasons for insisting on Teflon® nonstick coatings when buying cookware and ensuring that your next pot or pan carries the distinctive blue TEFLON® brand label: HEALTHY COOKING Because DuPont nonsticks release food so easily, you really don’t need

to use oil, butter or other fats for cooking, unless you want to for flavour. DURABLE PERFORMANCE Already a market leader in terms of long-term nonstick performance, recent innovation by DuPont has led to significant increases in the abrasion resistance across the entire Teflon® brand portfolio. EASY CLEAN Maintenance of Teflon® nonstick coating systems is as easy as ever. In terms of cleaning, simply wash with hot, soapy water or put it in the dishwasher. by DuPont reveals that pans coated with Teflon® nonstick coating systems have a far longer useful cooking life compared to other brands of nonsticks, meaning fewer replacements and a reduced impact on the environment. SAFETY Over the last 40 years, more than two billion pieces of cookware with Teflon® nonstick coating systems have been used safely in homes and restaurants around the world. Authorities around the world affirm that these coatings are safe for their intended use in cookware. GOOD FOR THE ENVIRONMENT AND YOUR

WALLET Stringent testing Tesco offer a comprehensive range of quality tested nonstick cookware and bakeware. Look for the quality assurance of the blue Teflon® brand diamond! Introducing Tesco Go Cook Bakeware with Teflon Innovations® Nonstick Coating Superior performance in durability, staining, cleaning and release. If you want to know more about cookware with Teflon® nonstick coating systems visit us on www.tef loncom / t e s The DuPont Oval Logo, DuPont TM, The miracles of sicenceTM and Teflon® are trademarks or registered trademarks of E.I du Pont de Nemours and Company or its affiliates Source: http://www.doksinet Source: http://www.doksinet buffet table Boxing match THIS PERFECT COMBO OF ROAST BEEF, CHUNKY SALADS AND SIDES MAKES FOR A DELICIOUS BOXING DAY SPREAD Maturing beef gives the meat maximum flavour and tenderness. Tesco joints and steaks are now matured for a minimum of 21 days Scan to shop and for extra content <#R#> Source: http://www.doksinet

Peppered roast beef Prep ahead You can roast the beef 2 days ahead, then chill until needed. Bring up to room temperature before serving. Serves 8 Takes 1 hour 25 mins, plus resting Cost per serve £1·75 1·2kg (2½lb) topside beef roasting joint 2 tbsp olive oil 3 tbsp rainbow peppercorns, lightly crushed 1 Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with the olive oil, then roll it in the crushed peppercorns to coat. Put the joint in a roasting tin and cook for 20 minutes. Then turn down the heat to gas 3, 160°C, fan 140°C, and cook for a further 40 minutes for rare meat, 45 minutes if you prefer medium meat, or 55 minutes for well done. 2 Remove the beef joint from the oven and allow it to rest, covered, for at least 20 minutes before carving into thin slices. Serve the beef warm, or at room temperature. Each serving contains Calories Sugar 0g 19g Fat Saturates Salt 15% 0% 27% 41% 0·7% 305 8·2g Trace of your guideline daily amount. See page 133

Quick piccalilli Prep ahead You can make this up to 3 days ahead. Chill until needed to allow the flavours to develop. Serves 8 Takes 15 mins, plus pickling Cost per serve 39p 300ml (½pt) white wine vinegar <#L#> 3 tbsp English mustard 2 garlic cloves, crushed 1 tbsp mustard seeds 1 tbsp sugar ½ large cucumber, halved lengthways and thinly sliced 1 red pepper, diced 1 small cauliflower, broken into very small florets 1 large red onion, thinly sliced 1 Put the white wine vinegar, English mustard, garlic, mustard seeds, sugar and 1 tsp of salt in a large saucepan. Gently bring to the Scan to shop and for extra content boil, until little bubbles form around the edge of the pan. 2 Add the vegetables and stir well to coat them in the liquid, then remove from the heat. Using a wooden spoon, press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally. When cool, drain off the liquid and serve immediately, or cover and chill until needed, but serve

at room temperature. Each serving contains Calories Sugar 7g 1g Fat Saturates Salt 3% 8% 1% 0.5% 10% 55 0·1g 0·6g of your guideline daily amount. See page 133 Perfect partner Beetroot Salad £1/300g (33p/ 100g) Deeply flavoured, with a slight tang, beetroot will work well with the peppery beef and robust salads. French Baking Camembert £2·50/250g (£1/100g) A fine addition to any buffet table, this French cheese is made for baking. Enjoy with crusty bread to dip. Source: http://www.doksinet buffet table Waldorf salad Serves 8 Takes 15 mins Cost per serve 78p For the dressing 150g (5oz) natural yogurt 3 tbsp lemon juice 1½ tbsp Dijon mustard For the salad 2 celery sticks, sliced diagonally 2 apples, cored and sliced into wedges 200g (7oz) red grapes, halved 100g (3½oz) walnut halves 2 x 70g packs rocket leaves 1 x 270g pack chicory, leaves separated 1 To make the dressing, mix all the ingredients together and season to taste. 2 Toss all the salad ingredients in

a serving bowl, then drizzle over some of the yogurt dressing, serving the rest of the dressing on the side for people to add as needed. Each serving contains Calories Sugar 9g 11g Fat Saturates Salt 8% 10% 16% 9% 5% 150 1·8g 0·3g of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Baby Yorkshires with lemon horseradish cream Prep ahead You can make the puds 1-2 days ahead, then store in an airtight tin. To serve, reheat in the oven for 2 minutes. Or freeze then reheat from frozen at 180°C for 4-5 minutes, until crisp. Makes 24 Takes 40 mins Cost per serve 6p 60g (2½oz) plain flour ½ tsp mustard powder 1 tsp rosemary, leaves finely chopped 1 tsp thyme, leaves finely chopped 150ml (¼pt) milk 1 large egg, beaten 4 tbsp vegetable oil, for greasing 150ml (5fl oz) crème fraîche 2-3 tsp horseradish sauce ½ lemon, zested and juiced watercress, to garnish 1 Preheat the oven to gas 6, 220°C, fan

200°C. In a bowl, combine the flour, mustard powder, herbs and ½ tsp salt. Beat the milk into the egg, then gradually pour it into the flour mixture, stirring continuously, until it creates a smooth batter. Transfer to a small jug for easy pouring. 2 Divide the oil between two 12-hole mini-muffin tins and put them in the oven for 8-10 minutes, until sizzling hot. Remove from the oven and carefully pour the batter into the holes to half-way full. Return to the oven and cook for 8-10 minutes, until risen and crisp. Leave to cool 3 In a bowl, mix the crème fraîche, horseradish, lemon zest and 1 tsp of lemon juice and season. To serve, spoon a little horseradish mix onto each pudding, top with watercress. Each serving contains Calories 60 Trace Sugar 5g Fat Saturates 2g Trace Salt 3% <1% 7% 10% 0·3% of your guideline daily amount. See page 133 Cheesy potato bake Prep ahead You can boil the potatoes a day ahead. Just finish cooking on the day. Serves 8 Takes 1 hr 10

mins Cost per serve £1 cook for 5 minutes. Add the potatoes and season. 3 Spoon the potato mix into a baking dish and scatter over the cheese. Bake in the oven for 15-20 minutes, until golden. Each serving contains Calories Sugar 5g 28g Fat Saturates 17g 0·9g 26% 6% 40% 85% 15% 510 Salt of your guideline daily amount. See page 133 2kg (4lb) maris piper potatoes, quartered 100g (3½oz) unsalted butter 3 red onions, finely sliced 3 garlic cloves, chopped 2 tbsp chopped thyme 400g (13oz) Gruyère, grated 1 Preheat the oven to gas 3, 160°C, fan 140°C. Boil the potatoes in salted water for 10-15 minutes, until just cooked, then drain well. 2 Melt the butter in a frying pan over a medium heat. Fry the onions for 15 minutes, until golden. Add the garlic and thyme, reduce the heat and <#L#> Scan to shop and for extra content WHAT TO DRINK The Fair Mile Cabernet Shiraz £7·49/75cl Brimming with fruity aromas and flavours of blackcurrant and chocolate, this bold

red is great with the roast beef. Find more party recipes, at tesco.com/ realfood PHOTOGRAPHY CHRIS ALACK, PHILIP WEBB RECIPES KATY GREENWOOD FOOD STYLING EMMA-JANE FROST, AYA NISHIMURA PROP STYLING IRIS BROMET, TAMZIN FERDINANDO buffet table Source: http://www.doksinet Source: http://www.doksinet Source: http://www.doksinet great ideas one dish 3 ways CREAM TWO INDULGENTLY FESTIVE FLAVOURS TO MAKE, PLUS ONE LUXURIOUS VERSION TO BUY 1 3 The citrussy way PHOTOGRAPHY DAN JONES RECIPES ROSIE REYNOLDS FOOD STYLING LIZZIE HARRIS PROP STYLING LISA HARRISON Orange, honey and cinnamon cream Prep ahead You can make the cream up to 2 days ahead. Keep chilled to enjoy with loads of Christmas treats. Serves 6 Takes 10 mins, plus cooling Cost per serve 43p orange, zested and ½ juiced tbsp ground cinnamon tbsp clear honey x 300ml pot double cream 1 Combine the orange zest and juice with the cinnamon and honey in a small bowl. Mix well, then set aside 2 Using an electric whisk

or hand beater, whip the cream into soft peaks. Stir in the orange syrup and continue to beat until the cream holds its shape. Serve with Christmas pudding or add to porridge for a breakfast treat. Each serving contains Calories Sugar Spiced rum and raisin cream Prep ahead You can make the rum and raisin sauce 2-3 days ahead. Store in a sealed jar, in the fridge, then add to the whipped cream just before serving. Serves 6 Takes 5 mins Cost per serve 27p 1 1 2 1 The boozy way 325 13g 27g 16·7g Trace Fat Saturates Salt 16% 14% 39% 84% <1% of your guideline daily amount. See page 133 Tip To make this delicious cream even more special, add a little splash of Cointreau. 2 The easy way Find this gorgeously thick and creamy treat in-store. Finest Extra Thick Pear and Ginger Cream, £2·40/250ml (96p/100ml) This rich and spicy cream is made with mulled pear, ginger and Channel Island double cream, flavoured with a generous drop of Poire William liqueur. Perfect with a

warm mince pie or Christmas pud, it’s also great with fresh or stewed fruit, piped into profiteroles or with warm sticky toffee pudding. For great Christmas pudding recipes to go with these creams, visit tesco.com/realfood 5 tbsp dark rum 2 cloves ½ tsp mixed spice 75g (3oz) raisins 1 x 300ml pot double cream 1 tbsp icing sugar 1 Gently heat the rum, cloves and mixed spice in a small pan, over a low heat. Remove from the heat and add the raisins to soften. Leave to cool 2 Using an electric whisk or hand beater, whip the cream and sugar into soft peaks. Remove the cloves from the rum mixture, then fold it through the cream. Serve with mince pies or chocolate cake. Each serving contains Calories Sugar 6g 27g 16·7g Trace Fat Saturates Salt 14% 7% 39% 84% <1% 270 of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Filter - Without The Fuss this Christmas Sometimes “instant” just won’t do,

but making a pot of filter coffee is just too much effort. So why not make things, just that bit easier this Christmas, with a delicious Rombouts Coffee? Simply add water and before you know it you will have the perfect cup of filter coffee to enjoy. ON SPECIAL OFFER* 12.1112 - 251212 *At selected stores what’s new WIN a pair of stylish Rombouts coffee cups For your chance to win, visit www.romboutscouk/tesco today Visit www.romboutscouk for great coffee hints, tips and ideas 50 Winners will be drawn. Closing date 31st January 2013 Terms and Conditions apply (See full details on website). Source: http://www.doksinet masterclass Rachel Allen’s Black Forest bombe THIS SHOW-STOPPING, RETRO CLASSIC MAKES A GORGEOUS CHRISTMAS TREAT Scan to watch Rachel Allen’s step-by-step video Scan to shop and for extra content <#R#> Source: http://www.doksinet Black Forest bombe Prep ahead You can make the bombe 3 days ahead and chill. Serves 14 Takes 1 hr 20 mins, plus chilling

Cost per serve £1·20 ‘Classics are classics for a reason, and who doesn’t have fond memories of eating a thick slice of Black Forest gâteau, all chocolate, cherries and cream, with more than a hint of boozy kirsch. This recipe is a play on that retro favourite, served in the shape of a bombe. It’s very indulgent, but completely worth it for a special treat – it also makes a perfect alternative to traditional Christmas pudding. The chocolate sponge is my take on the technique for a Génoise sponge, without that recipe’s fussy steps of browning butter, then whisking eggs and sugar over a flame. My method still gives a fabulously light sponge that is full of flavour. In this recipe, gelatine is added to the whipped cherry cream to make it more stable, ensuring the layers remain separate and distinct from the sponge.’ <#L#> For the sponge 100g (3½oz) butter, plus extra for greasing 8 medium eggs 300g (10oz) caster sugar 200g (7oz) plain flour, plus extra for

dusting 75g (3oz) cocoa powder 1 Preheat the oven to gas 4, 180°C, fan 160°C. Butter the sides of 2 x 23cm (9in)-diameter, 5cm (2in) high, round cake tins, then line the base of each with a disc of nonstick baking paper and dust with flour. 2 3 3 tsp baking powder 1 tsp vanilla extract For the cherry cream 2 x 225g jars maraschino cherries, drained, syrup reserved 2 tsp powdered gelatine 50ml (2fl oz) kirsch, brandy or amaretto 2 tsp vanilla extract 600ml (1pt) whipping cream 50g (2oz) caster sugar For the topping 150g (5oz) dark chocolate, for decorating 250ml (8fl oz) whipping cream 25g (1oz) caster sugar 3 For the sponge, melt the butter in a small bowl and set aside for 5-10 minutes to cool a little. Meanwhile, put the eggs and sugar in a large mixing bowl. Using an electric whisk, beat for 6-8 minutes or until light and thick. To test if the mixture is thick enough, lift the whisk out and then draw a figure of 8 in the mixture – if the ‘8’ remains visible on the

surface for a couple of seconds, then it’s ready. 1 Scan to shop and for extra content 4 Sift the flour, cocoa powder, baking powder and ¼ tsp salt into the egg mixture, then gently fold in the vanilla extract and melted butter until all the ingredients are well combined. 5 Quickly divide the batter between the prepared cake tins before it has a chance to lose any volume. Bake for 30-35 minutes or until the sponge springs back when lightly pressed with a finger, and a skewer inserted into the centre of each comes out clean. 6 Remove the sponge cakes from the oven and allow them to cool in their tins for 5 minutes. Then loosen around the edges of each using a small, sharp knife and carefully remove the sponges, transferring them to a wire rack to cool completely. Source: http://www.doksinet 7 masterclass 8 Put the cream and caster sugar in a large mixing bowl and whip with an electric whisk until soft. Add the cherry-syrup mixture in a steady stream, whisking all the

time until stiff peaks form, then fold in the drained cherries. Cover and set aside 9 9 Line a 1·5-2 ltr (2½-3½pt) roundbottomed bowl with a double layer of clingfilm. Slice each sponge into 3 layers. Push one piece of cake into the bottom of the bowl, then cut 2 more pieces into wedges to completely line the bowl, patching as needed to create a smooth join (see right). 7 Meanwhile, prepare the cherry cream. Put 50ml (2fl oz) of the cherry syrup into a heatproof bowl. Sprinkle over the gelatine powder. Allow to sit for 5 minutes, then place the bowl over a pan of simmering water on a lowto-medium heat. The water should come about halfway up the sides of the bowl. Continue to gently heat and stir until the gelatine has dissolved (a few minutes). Turn the heat off and remove the bowl from the water. Add the kirsch and vanilla to the cherry-syrup mixture, then set aside. 10 Sprinkle the sponge with 2 tbsp of the cherry syrup, then spread a few spoonfuls of the cherry-cream

mixture onto the cake slices at the bottom of the bowl. 10 11 Trim a layer of cake so it fits over the cherry-cream mixture, then place on top. Sprinkle with 1-2 tbsp of the cherry syrup, then spread another large spoonful or so of the cherrycream mixture over that. Continue layering up in this way, finishing with a layer of cake. Cover and chill for at least 4 hours or overnight. 8 12 To make chocolate curls for decoration, melt the chocolate in a bowl set over a pan of simmering water. Pour onto an upturned baking sheet, spread to 3-4mm (1/8 in) thick and leave to set – but not in the fridge or it will be too brittle. When it’s matt, not shiny, shave curls with a swivel peeler or cheese slicer. (See tip, over the page) 13 When ready to turn out the bombe, remove the cover and place a cake board or serving plate on top of the bowl. Invert, then remove the bowl and peel off the clingfilm. 14 For the topping, whisk the cream and sugar in a bowl until stiff peaks form, then

fold in 2 tbsp of the cherry syrup. (You can do this ahead and keep in the fridge for 1 day, but you’ll need to whisk it before using, to achieve the right consistency.) Scan to shop and for extra content <#R#> › Source: http://www.doksinet masterclass 15 Spread the cream topping over the bombe, using a palette knife – it doesn’t need to be perfectly smooth. Then arrange the chocolate curls on top. Cut into slices to serve MAKE LIKE A PRO Each serving contains 525 Calories 40g Sugar 35g Fat Saturates 21g 0·4g Salt 26% 44% 50% 105% 7% of your guideline daily amount. See page 133 15 Tip For a quick and easy way to make chocolate curls, just use a bar of chocolate – at room temperature – and a vegetable peeler. Simply peel long strips from the edge of the bar. They’ll be a little shorter than those in the recipe but will still look great. If you can, use cook’s chocolate, as the higher fat content makes it less brittle for better, longer

curls. The curls will keep in an airtight container for up to 2 weeks. For a softer, yet perfectly stabilised, texture for your cherry cream, try using gelatine leaves. They’re slightly trickier than powder to work with, but worth the effort. One leaf equates to 1 tsp of powdered gelatine, so for this recipe, use 2 leaves. In step 7, place them in a bowl of cold water to soak for 5 minutes. Remove from the water, squeezing out any liquid. Add to the cherry syrup in the bowl, then heat or stir to dissolve. Continue as per step 7. Lining the bowl with clingfilm makes it easier to decant the bombe. * ALTER THE FLAVOUR * You can make the bombe with tinned or fresh cherries – or raspberries – but ensure the cherries are pitted. If using fresh fruit, at step 7, use 50ml (2fl oz) of water to soak the gelatine. Then, at steps 10 and 11, leave out the maraschino-cherry syrup – the flavour of the fresh fruit will more than compensate. FREEZING * You can freeze some parts of the

cake in advance if you like. After the sponge has been cooked and cooled, it can be frozen for up to 1 month. When you’re ready to assemble the bombe, defrost the sponge for 24 hours. You can’t freeze the dessert once assembled because of the gelatine – it will make the cherry cream turn rubbery when defrosted. Find more delicious Christmas baking ideas online at tesco.com/realfood <#L#> Scan to shop and for extra content PHOTOGRAPHY GARETH MORGANS, NICK KEAN RECIPES RACHEL ALLEN FOOD STYLING ANNA BURGESS-LUMSDEN PROP STYLING IRIS BROMET * Source: http://www.doksinet ESH REASONS R F FO R FRESH DOUGHNUTS Made Fresh Daily Look for the cabinet in selected Tesco stores Krispykreme.couk/store-locator Source: http://www.doksinet Advertising promotion Dear Santa. .THIS CHRISTMAS, CHOKABLOK HAS THE PERFECT CHOCOLATEY STOCKING FILLERS If you love the idea of unwrapping chocolate this Christmas, you might want to let Santa know that there are two delicious new treats in

the ChokaBlok range. The Chocolate Christmas Trees are made of chunky chocolate to break off and share, while the Big Dippers can be melted into warm milk for an indulgent cup of hot chocolate. Both come in four flavours: The Chocolate Extremist, loaded with brownie pieces, malty balls and a dark chocolate topping; Rocky Road, scattered with mini marshmallows and crunchy biscuits balls (plus dark chocolate hearts on the Christmas Tree); Gold Digger Dynamite, with milk and white chocolate swirled together, caramel cups and chunks of honeycomb; and Cookie Crumb Mon-Star, a mix of white chocolate with dark cookie crumbs, shortcake biscuit balls and milk chocolate stars. So if Santas looking for the perfect gift for a chocaholic, you can helpfully suggest ChokaBlok Chocolate Christmas Trees and Big Dippers – theyre available exclusively at Tesco. * ChokaBlok Chocolate Christmas Tree; The Rocky Road of Love (£4/150g) * ChokaBlok Big Dipper; The Chocolate Extremist (£1/30g) and

Cookie Crumb Mon-Star (£1/30g) Scan to shop and for extra content Source: http://www.doksinet Top secrets desserts YOUR GUESTS WILL NEVER GUESS THAT THESE HEAVENLY PUDDINGS ARE SO EASY TO MAKE, THANKS TO SOME SPECIAL INGREDIENTS Malteser mousse Prep ahead These puds are a real treat. You can make them a day ahead and chill. Add the Maltesers to serve. Serves 6 Takes 30 mins, plus cooling Cost per serve 51p 75g (3oz) dark chocolate, broken into pieces 75g (3oz) milk chocolate, broken into pieces 75g (3oz) white chocolate, broken into pieces 1 x 300ml tub double cream Maltesers, to decorate 1 Melt the chocolate in three separate bowls set over three saucepans of simmering water, until smooth and glossy. Set aside to cool a little. 2 Meanwhile, whip the cream with an electric whisk until soft peaks form. Divide the cream between the three bowls of cooled chocolate and whisk each until combined. 3 To assemble the mousse layers, divide the dark chocolate mousse between six glasses.

Smooth to level the surface, then repeat with a layer of milk chocolate mousse and finally white chocolate mousse. Chill for 2 hours or until set. Top with Maltesers, to serve. Each serving contains 495 Calories 28g Sugar 41g Fat Saturates 25g 0·1g Salt 25% 31% 59% 125% 2% of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Panettone tray bake Prep ahead Make the syrup up to 2-3 days ahead and keep chilled. Serves 4 Takes 45 mins Cost per serve £1·77 200ml (7fl oz) marsala 100g (3½oz) caster sugar <#L#> 1 tsp vanilla extract 250g (8oz) panettone 4 figs, halved ½ tbsp demerara sugar mascarpone or crème fraîche, to serve (optional) 1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the syrup, gently heat the marsala, caster sugar and vanilla in a saucepan until the sugar has Scan to shop and for extra content dissolved and the mixture is syrupy. Remove from the heat and set

aside to cool. 2 Cut the panettone into triangles and arrange in the base of a 16cm x 25cm (6½in x 10in) dish. Nestle the fig halves in the gaps, then drizzle over ¾ of the syrup (reserving the rest for serving) and scatter over the demerara sugar. Bake for 30 minutes or until golden. 3 Meanwhile, heat the remaining syrup in a saucepan until reduced and sticky. To serve, drizzle the hot syrup over the tray bake and serve with some mascarpone or crème fraiche, if you like. Each serving contains 410 Calories 67g Sugar 10g Fat Saturates Salt 21% 74% 14% <1% <1% 0·1g Trace of your guideline daily amount. See page 133 Source: http://www.doksinet Mint freeze Prep ahead You can make the mint freeze up to 1 month ahead. Cover with foil and freeze in the tin. Serves 6 Takes 20 mins, plus freezing Cost per serve £1·30 desserts 900ml (1½pt) vanilla ice cream, softened 80g (3oz) hazelnuts, toasted, roughly chopped 450g (14½oz) Matchmakers cool mint flavour 1 Line

a 1 ltr (1¾pt) loaf tin with clingfilm and set aside. In a large mixing bowl, combine the ice cream, 60g (2½oz) hazelnuts and 100g (3½oz) of roughly chopped Matchmakers. Mix well 2 Transfer the ice cream mixture to the prepared tin, using the back of a spoon to press it into the corners. 3 Arrange some Matchmakers (around 20), in a tightly packed row, along the top of the ice cream loaf. Gently press down to stick them in place. Cover and freeze overnight to set. 4 To serve, invert the ice cream onto a plate then, working quickly (as the ice cream will melt), line up more matchmakers along the top of the loaf. Scatter over the remaining hazelnuts to serve. Each serving contains 530 Calories 58g Sugar 26g 12·1g 0·4g Fat Saturates Salt 27% 64% 37% 61% 7% of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Something chilly you can get excited about this Winter 53399 Yeo Valley Icecream TESCO

165X111.5indd 1 Deliciously sweet Entirely natural Med jool The perfect date Medjools are rich in fibre, virtually fat-free and a natural energy boost 02/10/2012 14:56 Source: http://www.doksinet Marshmallow and chocolate profiteroles Prep ahead You can assemble the profiteroles 3-4 hours in advance and chill. Drizzle over the chocolate sauce just before serving. Serves 6 Takes 20 mins, plus defrosting Cost per serve 32p 1 x 235g pack frozen profiteroles (with chocolate sauce) 200g (7oz) marshmallows PHOTOGRAPHY TONY BRISCOE RECIPES MIMA SINCLAIR FOOD STYLING CLAIRE GREENSTREET PROP STYLING JO HARRIS 1 Defrost the profiteroles according to the packet instructions. 2 Divide the pink and white marshmallows between two microwavable bowls. Put one desserts bowl in the microwave and heat for 45 seconds (watch it carefully as it will puff up). 3 Give the melted mixture a good stir and then, working quickly so the marshmallow doesn’t set, dip the profiteroles into the melted

marshmallow. If the mixture becomes too hard to spread, return the bowl to the microwave for 20-30 seconds. Repeat with the remaining bowl of marshmallow, until all the profiteroles are covered. Leave to set for 10 minutes. 4 Drizzle the supplied sachet of chocolate sauce over the profiteroles to serve. Each serving contains 300 Calories 39g Sugar 10g Fat Saturates 6g 0·1g Salt 15% 43% 14% 30% 2% of your guideline daily amount. See page 133 Scan for loads more delicious festive dessert recipes Scan to shop and for extra content <#R#> Source: http://www.doksinet brilliant ideas for 32 leftovers IF YOU’RE WONDERING WHAT TO DO WITH ALL THAT UNEATEN, BUT NOT UNWANTED, FOOD, HERE ARE SOME INSPIRED WAYS TO USE IT ALL UP Sprouts 3 1 In a wok, heat a little vegetable oil over a medium heat. Add a sliced onion and some finely chopped garlic, then cook for 5 minutes until softened. Increase the heat, then add a couple of sliced pork loin chops and cook for

5-8 minutes, until browned. Add a few handfuls of halved leftover sprouts, some cooked noodles, a pack of sweet and sour sauce, a dash of soy sauce and lemon juice and a sprinkling of sesame seeds. Cook for a further 5 minutes, then drizzle with sesame oil and serve. Baked bean cottage pie with cheese and sprout mash In a pan, fry a finely chopped onion in a little olive oil. Add a tin of baked beans and a pinch of chilli powder. Heat through, then transfer to a baking dish. Mix shredded leftover sprouts with mash and spread over the beans. Top with some grated cheese, then bake in a hot oven for 20 minutes, until golden. <#L#> Sweet and sour stir-fry { 2 Minestrone soup Heat a little olive oil in a large pan. Add a crushed garlic clove, a chopped onion and a chopped carrot, then cook for 5 minutes until softened. Stir in a tin of chopped tomatoes and 500ml (17fl oz) stock. Bring the mixture to the boil, then stir in 200g (7oz) pasta shapes, such as mini bows and a tin of

drained canellini beans. Simmer for 8-10 minutes, or until the pasta is al dente. A few minutes before it’s done, stir in a handful of sliced, leftover sprouts to heat through, then add some pesto and a handful of shredded basil leaves. Serve the soup in bowls with a little freshly grated Parmesan over the top, if you like. Scan to shop and for extra content { Source: http://www.doksinet leftovers Turkey 4 7 Creamy tomato and basil turkey pasta Cook some pasta in salted water following the packet instructions. Heat a little olive oil in a frying pan over a medium heat. Add crushed garlic and a chopped onion and cook for 5-10 minutes, until softened. Add a few handfuls of chopped leftover turkey and some passata and cook for 10 minutes. Stir in some double cream. Drain the pasta and add to the sauce with a handful of fresh basil leaves and toss. Serve with freshly grated Parmesan. Turkey patties Combine mashed potato with a spoonful of chopped tarragon, some chopped spring

onions and a few handfuls of finely chopped leftover turkey. Season well, then shape the mixture into patties. Dust the patties with a little flour, then dip each one in beaten egg, followed by white breadcrumbs, until completely coated. Cover and chill for at least 1 hour to firm up. Heat a little olive oil in a frying pan. Add the patties and cook for 3 minutes on each side or until golden and cooked through. Serve with salad, if you like. 5 Mexican wrap Cut some leftover turkey into chunks, then combine with mayonnaise and a little Mexican seasoning. Divide the mixture between tortilla wraps, then top each with some thinly sliced red onion, a chopped avocado, a squeeze of lemon juice and a little crumbled feta cheese. Roll up the tortilla wraps and serve. 8 6 Bang bang turkey Make a dressing by combining 1 tbsp each of light soy sauce, toasted sesame oil, peanut butter, sweet-chilli sauce, a grated garlic clove, a small piece of grated ginger and the juice of a lime. Stir and

set aside. Shred a few handfuls of leftover turkey and toss with some cooked and cooled rice noodles, cucumber, sliced lengthways (seeds removed), a sliced red pepper and a bunch of sliced spring onions. Drizzle over the dressing and toss to combine just before serving. MOROCCAN COUSCOUS Cook some couscous following the packet instructions, using hot chicken stock for the liquid. In a large pan, heat a little olive oil. Add a chopped onion and fry for 5 minutes until softened. Add a few handfuls of leftover turkey, chopped into chunks. Cook for 2-3 minutes, until lightly golden and warmed through. Add the couscous, then stir through a spoonful of harissa paste, a large handful of sultanas and a tin of drained chickpeas. Toss to combine, then season to taste. To serve, scatter over a few spoonfuls of chopped coriander and grate over a little lemon zest. Scan to shop and for extra content <#R#> Source: http://www.doksinet Beef PASTIES Thinly slice potatoes, swede and onion.

Toss with cubed leftover roast beef and a drizzle of olive oil. Roll out some ready-made shortcrust pastry and cut into circles, using a side plate as a guide. Divide the mixture between the pastry circles, then brush the edges with beaten egg. Bring one side of the pastry over to meet the other side, packing the filling in. Using your fingers, crimp the edges to seal, then brush all over with beaten egg. Bake in a hot oven for 30 minutes, or until golden. 13 Heat a little olive oil in a pan, then fry a finely chopped garlic clove, a chopped onion, chopped carrot and chopped potato for 10 minutes, until softened and golden. Stir in a spoonful of flour, add 150ml (¼pt) stock and a tin of chopped tomatoes. Add two handfuls of cubed, leftover roast beef, a tin of drained butter beans, a dash of Worcester sauce and some chopped thyme. Bring to the boil and simmer for 10-15 minutes, covered, until cooked through; serve. 9 <#L#> Beef hotpot 10 11 Beef ramen BBQstyle buns Heat

a little olive oil in a pan. Add a finely chopped onion and a crushed garlic clove and cook for 5 minutes until softened and golden. Add 50ml (2fl oz) cider vinegar, 50g (2oz) light brown soft sugar, a squirt of tomato ketchup and 2 tbsp English mustard, then simmer for 5 minutes, stirring occasionally. Add a few handfuls of shredded, leftover roast beef and cook for a further 5 minutes. Serve in crusty rolls, with some coleslaw and skinny fries, if you like. Scan to shop and for extra content 12 In a large pan, heat 1 ltr (1¾ pints) chicken stock and add 2-3 tbsp soy sauce, chilli sauce and a good squeeze of lemon juice (adjust the quantities to taste). Add some cooked udon noodles, chopped pak choi and a few handfuls of thinly sliced leftover roast beef. To serve, divide the ramen between bowls and top each with half a boiled egg and a little spoonful of English mustard for added heat, if you like. Thai salad Mix a thinly sliced red onion with a few handfuls of thinly sliced

leftover roast beef, a thinly sliced red pepper, half a sliced cucumber and a handful of blanched beansprouts. To make a dressing, combine the juice of a lime with 1 tbsp fish sauce, 1 tbsp light brown sugar and finely chopped red chilli. Mix well, adjusting the quantities to taste Pour the dressing over the beef salad and toss well. Scatter over some freshly chopped coriander and serve with some boiled rice or noodles, if you like. Source: http://www.doksinet leftovers Salmon 14 Salmon risotto Heat 1·5 litres (2½ pints) of stock and keep warm on the hob. Fry some chopped leeks with a crushed garlic clove in olive oil for 3-4 minutes, until softened. Add 400g (13oz) risotto rice, stirring continuously, until the grains are translucent. Pour in a glass of white wine and stir until it’s all been absorbed. Add a ladleful of stock and stir until it’s absorbed. Repeat for all the stock. When the rice is al dente, stir in some leftover smoked salmon or cooked salmon, a large

spoonful of mascarpone and a squeeze of lemon. Leave to stand, covered, for 2 minutes, before serving. { 18 15 Potted salmon Mix some leftover cooked, flaked salmon with a spoonful of drained capers, some lemon zest and a little freshly ground black pepper. Divide the mixture between ramekins and press the top down to create a flat top. Melt some butter in a pan, then spoon the clear, golden liquid into a bowl, leaving behind the milky residue (which can be discarded). Pour the clear butter over the salmon and chill until set. Serve with toast or crackers for spreading. 16 Brunch bagel Halve, then toast a bagel. Spread the cut sides with soft cheese, then top with avocado slices, leftover smoked salmon and a squeeze of lemon juice. 17 QUICK FISH PIE In a pan, fry sliced spring onions in butter for 2-3 minutes, then add a drained tin of sweetcorn, a pot of crème fraîche, a few handfuls of flaked, cooked salmon and some cooked prawns. Cook for a further 5 minutes, then

transfer to a pie dish and top with mash. Grill until golden { Salmon chowder Heat a little olive oil in a pan. Fry a large handful of bacon lardons until golden, then add a chopped onion, some crushed garlic and some chopped potato. Continue cooking until just softened. On a low heat, stir in a spoonful of plain flour, mixing well, then add a pint of milk. Turn up the heat, bring to the boil, then simmer for 5-10 minutes, or until the vegetables are cooked. Using a hand blender, pulse until smooth and thick, then add a drained tin of sweetcorn and a large handful of flaked, cooked salmon or sliced smoked salmon. Cook for 2-3 minutes to heat through, then season to taste and serve immediately. Scan to shop and for extra content <#R#> Source: http://www.doksinet The full recipe and nutrition information can be found at www.hellmannscouk Source: http://www.doksinet leftovers Potatoes Cheese Potato curry 19 Heat a little vegetable oil in a pan over a high heat. Add a

chopped garlic clove, a sliced onion and some chopped green pepper and cook for 5 minutes, until lightly browned. Stir in a spoonful of jalfrezi curry paste and cook for a further minute, then add a tin of chopped tomatoes and a few handfuls of leftover roast or boiled potatoes. Bring to the boil, then simmer for 5 minutes until heated through. Top with chopped coriander, then serve with naan bread and a little plain yogurt. 22 QUESADILLA 20 Potato hash Heat a little olive oil in a pan over a medium-high heat. Add a chopped onion and some oak-smoked bacon lardons, then cook for 5 minutes until golden. Add a few handfuls of chopped leftover roast or boiled potatoes and fry for 2-3 minutes, crushing slightly until they’re golden and crispy. Stir in a little English mustard and chopped parsley. Top with a fried egg to serve. 21 Patatas bravas Put a dry frying pan over a medium heat. Add some sliced chorizo and cook until the oil is released and the chorizo is just turning crispy.

Add a few handfuls of cubed leftover roast or boiled potatoes and fry for 2-3 minutes, until golden. Stir in a pinch each of smoked paprika and cumin, then add a tin of chopped tomatoes. Simmer for 5 minutes, until the tomatoes have thickened. Serve with fresh bread. 24 Scatter a tortilla wrap with grated cheese. Top with a small handful of chopped spring onion, a chopped, deseeded tomato, chopped red chilli and a handful of chopped coriander leaves. Sandwich with another flour tortilla. Heat a dry frying pan over a medium-heat and carefully add the tortilla sandwich. Cook for 2-3 minutes on each side, until the cheese is melted. Serve the quesadilla in large slices with some soured cream and chive dip. 23 Stilton spread In a food processor, crumble in a large chunk of stilton with a splash of white wine, then whizz with some double cream and a little crushed garlic to make a smooth, thick paste. Season with freshly ground black pepper. Spoon into a bowl and serve with toast or

crackers. Neeps and tatties Cook a peeled and cubed swede in boiling, salted water for 20 minutes, or until softened. Drain, then mash with a knob of butter. Combine with some leftover mashed potato or crushed leftover roast potatoes and a handful of chopped fresh thyme. Season well. Transfer the mash mixture to a baking dish and dot with butter. Swirl with a fork to help it crisp up, then bake in a hot oven until crisp and golden. 25 Leek and potato pie Heat a little olive oil in a large pan. Add a couple of crushed garlic cloves, some sliced leeks and some sliced mushrooms. Cook for 5 minutes. Stir in a spoonful of flour, then add a few handfuls of leftover potatoes and some cubed Gruyère. Stir through some double cream. Transfer to a pie dish and top with ready-made puff pastry. Brush with egg, then bake in a hot oven until puffed and golden. Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet leftovers Tangerines

PHOTOGRAPHY WILL HEAP, MYLES NEW, KATE WHITAKER RECIPES KATY GREENWOOD 26 Nuts 29 Pilaf with nuts and figs Citrus jelly Dissolve 1 x 135g pack orange jelly in 285ml (9fl oz) just boiled water. 28 Tangerine Add the juice of drizzle cake 2 tangerines, Preheat the oven to gas 4, fan 160°C. Mix 225g then make up to 180°C, (7½oz) butter with the same 570ml (17½fl oz) amount of sugar. Beat in eggs, then fold in 225g with cold water. 4(7½oz) self-raising flour, ½ Put tangerine tsp baking powder, the zest of 2 tangerines and juice of segments in a 1. Bake in a loaf tin for 45 large jelly mould minutes. Heat sugar with tangerine juice until syrupy, and pour over then spoon over the cake. the jelly mixture. Chill for 2-3 Cake and hours until set. pudding Serve the jelly with ice cream. 31 Winter 27 Poached tangerines In a pan, heat 2-3 tbsp sugar, 200ml (7fl oz) sweet wine, 100ml (3½fl oz) water and a cinnamon stick. Add peeled tangerines and simmer for 10 minutes, turning halfway

through. Remove the fruit and set aside in bowls. Scan the Reduce page to check out our the liquid brilliant until leftovers tool syrupy, then spoon over the fruit, to serve. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine a peeled and cubed butternut squash with some red onion wedges. Drizzle with olive oil and seasoning, then transfer to a roasting tin. Roast for 25-30 minutes until softened and golden. Meanwhile, cook some wild and white basmati rice. Remove the veg from the oven and tip the cooked rice into the roasting tin. Stir through a little curry powder, a few handfuls of chopped unsalted nuts, a small handful of chopped dried figs and a squeeze of lemon. Return to the oven for 5 minutes. Serve with a little yogurt and chopped mint 30 Nut brittle Line a tray with nonstick paper and scatter over a few handfuls of leftover unsalted nuts. In a pan, gently bring 300g (10oz) sugar and 160ml (¼pt) water to the boil, then simmer until bubbling and lightly

golden. Pour the caramel over the nuts and leave to set. Once hard, break into pieces and serve with ice cream. Eton mess Whip double cream with a little icing sugar. Fold in some crushed meringue nests, a handful of crumbled Christmas cake or pudding, a splash of orange juice and some zest. Serve in glasses 32 Affogato-style ice cream Put a scoop of vanilla ice cream in a cup. Crumble over a small handful of leftover Christmas cake or pudding, and drizzle with a little coffee liqueur. Pour over a shot of warm espresso coffee. Enjoy immediately Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet value cook Cash smart PERFECT FOR EVERYDAY EATING, THESE TASTY RECIPES ARE NOT ONLY EASY TO MAKE BUT GREAT VALUE, TOO Indian chicken with cucumber salad and rice Serves 4 Takes 45 mins, plus marinating Cost per serve 86p 1 x 1·08kg pack chicken legs and drumsticks 1 tbsp tomato purée 2 tbsp Indian curry paste 1 garlic clove,

crushed 100ml (3½fl oz) plain yogurt 2·5cm (1in) piece root ginger, grated 1 tbsp white wine vinegar coriander and lemon wedges, to serve For the rice and salad 400g (13oz) basmati rice 1 cucumber, halved, deseeded and sliced ¼ red onion, finely sliced 2 tbsp plain yogurt 2 tbsp olive oil 2 tsp mint sauce 2 tsp white wine vinegar 1 Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes (or up to 24 hours). 2 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. 3 Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny

dressing. 4 Serve the chicken with the rice and salad, and the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. Each serving contains Calories Sugar 2g 37g 12∙7g 0∙7g Fat Saturates Salt 36% 2% 53% 64% 12% 720 of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet Each serving contains Calories Peppered salmon with butter bean mash Prep ahead You can make the butter bean mash up to a day in advance. Just reheat in a pan with a splash of water to serve. Serves 4 Takes 25 mins Cost per serve £1·67 1 tsp peppercorns, crushed 2 x 240g packs salmon fillets 4 slices Parma ham 1 tsp Everyday Value sunflower oil ½ head broccoli, cut into florets lemon wedges, to serve For the mash 2 x 400g tins butter beans, drained and rinsed 300ml (½pt) hot vegetable stock pinch Everyday Value herbs 1 tbsp extra-virgin olive oil 1 Scatter the crushed

peppercorns onto a plate. Dip the sides of each fillet into 630 3g Sugar 32g Fat 7·1g 3·1g Saturates Salt 32% 3% 46% 36% 52% of your guideline daily amount. See page 133 Roasted squash, almond and red onion tagliatelle Serves 4 Takes 45 mins Cost per serve 78p 1 small butternut squash, about 875g (1¾lb), cut into bite-size cubes 1 red onion, sliced into thin wedges 1 tsp Everyday Value mixed herbs 2 garlic cloves, sliced 25g (1oz) almonds, roughly chopped 200ml (7fl oz) hot vegetable stock 400g (13oz) tagliatelle 4 tbsp olive oil 2 tbsp balsamic vinegar few sprigs thyme, leaves picked 1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash and onion in a large roasting tin. Scatter over the herbs, then drizzle over 2 tbsp of the olive oil. Season and toss everything together to coat in the oil and herbs. Roast for 30-35 minutes or until the squash is tender and just caramelised at the edges. 2 Remove from the oven and add the garlic, almonds and stock to the

roasting tin. Give everything a good stir to combine, then return to the oven and continue cooking for a further 10 minutes. 3 Meanwhile, cook the pasta in a large pan of boiling, salted water following the packet instructions. Drain, then add the pasta to the roasting tin. 4 Stir the olive oil and the balsamic vinegar together in a jug and pour over the pasta. Scatter over the thyme leaves, then gently toss everything together until well combined. Spoon into bowls and serve immediately. Each serving contains 515 Calories 14g Sugar 17g Fat Saturates 2g 0·1g Salt 26% 16% 24% 10% 2% of your guideline daily amount. See page 133 Quick fix. delicious solutions for everyday eating Finest Tikka Curry Paste £1·39/200g (70p/100g) This spicy paste is ideal for making the chicken on page 109. <#L#> Fresh Mash £2·25/850g (26p/100g) Swap the butter bean mash in the salmon recipe (above) for creamy spuds. Scan to shop and for extra content Everyday Value Broccoli £1/

907g (11p/100g) These prepped broccoli florets are great in the Thai-style soup on page 112. Mixed leaf salad, £1/90g (12p/100g) Serve this fresh leafy salad with the tasty vegetable frittata on page 115. *MEATS IN THE OFFER MAY VARY. SUBJECT TO AVAILABILITY the peppercorns to evenly coat, then wrap with a slice of Parma ham. Set aside until needed. 2 To make the mash, put the butter beans in a saucepan with the vegetable stock and herbs. Bring to a simmer, then cook for 10 minutes. 3 Heat the sunflower oil in a frying pan over a medium heat. Cook the salmon for 4 minutes on each side or until golden and cooked through. 4 Meanwhile, cook the broccoli florets in a little water in a saucepan for 2-3 minutes until tender. Drain well, then return to the saucepan to keep warm. 5 Use a potato masher or a fork to mash the butter beans until smooth. Stir in the olive oil and season to taste. Serve the salmon with the mash, broccoli and a wedge of lemon to squeeze over. Source:

http://www.doksinet value SAVVY SHOPPING These recipes show how easy it can be to create great food on a budget. They draw on Tesco’s Everyday Value range, along with storecupboard basics and wise buys such as the 3 meats for £10 deal (see in store)*. Scan to shop and for extra content <#R#> Source: http://www.doksinet 5 Divide the noodles, vegetables and meatballs between four bowls and ladle over the broth. Scatter over the spring onions and a little coriander to garnish. Serve with sweet chilli sauce on the side, to drizzle over, if you like. Each serving contains 460 Calories 7g Sugar 21g Fat 6·5g 1·4g Saturates Salt 23% 8% 30% 33% 23% of your guideline daily amount. See page 133 Tip If you like your broth and meatballs with a little more heat, don’t deseed the chillies. You can even add one or two more to taste. Sausage stew with root vegetables and green lentils Thai-style meatballs in a noodle and vegetable broth Serves 4 Takes 30 mins Cost

per serve £1·37 ¼ onion, grated 2 tbsp freshly chopped coriander, plus extra to garnish 1cm (½in) piece root ginger, grated 1 x 500g pack organic minced steak 2 red chillies, deseeded and chopped 1 tbsp Everyday Value sunflower oil 1·2ltr (2pt) hot beef stock 200g (7oz) egg noodles 2 carrots, cut into matchsticks ¼ head broccoli, cut into florets 4 spring onions, finely sliced sweet-chilli sauce, to serve <#L#> 1 Put the onion in a large bowl with the coriander, ginger, mince, half the chilli and some seasoning. Use your hands to bring all the ingredients together until well combined. 2 Divide the mixture roughly into four portions. Cut each quarter into four or five smaller portions and then, using your hands, shape the mixture into meatballs. 3 Heat the sunflower oil in a large frying pan and fry the meatballs (in batches if you need to), for about 5-8 minutes until golden all over. 4 Meanwhile, pour the beef stock into a large saucepan and bring to a gentle simmer. Add

the remaining chilli, the noodles, carrots, broccoli and meatballs to the broth. Bring the broth to the boil and simmer for 4 minutes until the noodles and vegetables have softened and the meatballs are cooked through. Season to taste. Scan to shop and for extra content Prep ahead Cook the stew, leave to cool, then transfer to a freezerproof container. Freeze for up to 1 month. Defrost in the fridge, then reheat fully. Serves 4 Takes 45 mins Cost per serve £1·49 1 x 756g pack pork sausages 1 tbsp Everyday Value sunflower oil 1 red onion, cut into wedges 2 parsnips, chopped into bite-size pieces 1 swede, peeled and chopped into bite-size chunks 3-4 sage leaves, chopped 1 x 390g tin green lentils, drained 1 x 400g tin chopped tomatoes 300ml (½pt) hot chicken stock 1 rosemary sprig handful parsley, chopped, to serve crusty white bread, to serve 1 Heat a dry frying pan until hot and add the sausages. Cook for about 5-8 minutes until golden all over. 2 Meanwhile, heat the sunflower

oil in a large casserole dish. Add the red onion, chopped parsnips and swede. Season well Cook over a medium heat for about 5-10 minutes until the vegetables are just starting to soften, then stir in the sage and cook for 1-2 minutes more. 3 Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Cook for 30 minutes over a low heat, stirring occasionally. Season to taste Scatter over the parsley and serve with some crusty bread, if you like. Each serving contains 725 Calories 16g Sugar 47g 17·8g Fat Saturates 2g Salt 36% 18% 67% 89% 33% of your guideline daily amount. See page 133 WHAT TO DRINK Mâcon Blanc Villages 2011 £4·99/75cl Crisp and fruity, this white is a great match with the pasta on page 110. Simply Shiraz Reserve £5·79/ 75cl Bursting with ripe fruit and spice, this oaky red is delicious with the sausage stew (left). Marques de Chivé

£4·99/75cl A vibrant and smooth red with aromas of blackberry and plum, perfect with the steaks (page 117). Source: http://www.doksinet value Scan to shop and for extra content <#R#> Source: http://www.doksinet Source: http://www.doksinet value Leek, pea and red pepper frittata Prep ahead Cook the veg, leave to cool, then cover and chill for up to 2 days, before reheating with the egg. Serves 4 Takes 20-30 mins Cost per serve 82p 2 tbsp olive oil 450g (14½oz) potatoes, peeled and chopped into 1·5cm (¾in) cubes 2 leeks, sliced 1 roasted red pepper, sliced 100g (3½oz) frozen peas, thawed 4 eggs, beaten 50g (2oz) Everyday Value hard cheese, grated leafy salad and crusty bread, to serve Easy smoked haddock rarebit with grilled tomatoes Serves 4 Takes 20 mins Cost per serve £1·85 350g (12oz) smoked haddock 100ml (3½fl oz) milk 1 bay leaf, torn in half 75g (3oz) Everyday Value mature cheese, grated 2 egg yolks 1 tbsp grainy mustard 4 beef tomatoes, halved 4 thick

slices multigrain bread flat-leaf parsley, finely chopped, to serve 1 Preheat the grill to its highest setting. Put the fish in a large saucepan with the milk and bay leaf. Season with black pepper, then cover. Bring the milk to a gentle simmer, over a low heat. Cook 1 Heat the oil in a 20cm (8in) non-stick frying pan. Add the potatoes and season. Cook for 10 minutes, over a medium heat, until softened and golden. 2 Preheat the grill to its highest setting. Add the leeks to the frying pan with 1 tbsp water (this will help the veg to steam), then cover and continue cooking for a further 10 minutes. 3 Stir the roasted peppers and peas into the beaten egg, then season well. Carefully pour the egg mixture into the pan around the potatoes, and cook over a medium heat for 5 minutes, gently moving the egg around the pan to ensure it cooks evenly. 4 Scatter the cheese over the frittata then place the pan under the hot grill and cook until lightly golden. Serve the frittata in thick slices

with a fresh, leafy salad and some crusty bread, if you like. Each serving contains 315 Calories 5g Sugar 17g Fat 5·5g 0·5g Saturates Salt 16% 6% 24% 28% 8% of your guideline daily amount. See page 133 for 5-8 minutes until the fish is just cooked through (it should be opaque and flake easily). 2 Drain the fish and flake into a bowl. Add half the cheese, the egg yolks and the mustard and gently fold together. 3 Season the tomatoes and cook under the grill for 5-10 minutes. After 3 minutes, add the bread and cook on both sides, until lightly toasted. Remove the toasts from under the grill. Top with the haddock mixture and the remaining cheese. Return to the grill and cook for a further 2-3 minutes or until golden. Serve the rarebits with the tomatoes and scatter over the parsley. Each serving contains 265 Calories 7g Sugar 12g Fat 5·7g 2·2g Saturates Salt 13% 8% 17% 29% 37% of your guideline daily amount. See page 133 Tip You can make this with any

fish you like, such as smoked mackerel or tuna. Scan to shop and for extra content <#R#> Source: http://www.doksinet PHOTOGRAPHY GARETH MORGANS RECIPES EMMA MARSDEN FOOD STYLING ANNIE RIGG PROP STYLING POLLY WEBB-WILSON Source: http://www.doksinet Balsamic steaks with sautéed potatoes and buttery spinach Serves 4 Takes 30 mins Cost per serve £1·28 2 x 250g packs thin-cut sirloin steaks 1 rosemary sprig, leaves roughly chopped 1 garlic clove, sliced 2 tbsp balsamic vinegar 4 medium potatoes, peeled and cut into cubes 2-3 tbsp Everyday Value sunflower oil value ½ onion, finely sliced 1 tbsp olive oil 1 tsp redcurrant jelly 100ml (3½fl oz) beef stock 200g (7oz) baby spinach 15g (½oz) butter 1 Put the steaks in a shallow dish. Add the rosemary, garlic and balsamic vinegar. Season well and toss to coat. Set aside to marinate while you prepare the potatoes. 2 Put the potatoes in a saucepan filled with cold, salted water. Cover and bring to the boil. Cook for 3-5 minutes,

then drain. 3 Heat the sunflower oil in a large, shallow pan, over a medium heat. Add the potatoes and onion and cook for 8-10 minutes, turning occasionally, until crispy and golden. 4 Meanwhile, heat the olive oil in a large frying pan. Add the steaks (reserving the marinade) and cook for 1-2 minutes each side for rare, or 3-4 minutes for medium-well done. Remove the steaks from the pan and transfer to a warm plate to rest. 5 While the steaks are resting, put the reserved marinade mixture, redcurrant jelly and beef stock in the steak pan. Bring the mixture to the boil and leave to bubble on a medium-high heat for 1-2 minutes until slightly thickened and syrupy. 6 Put the spinach in a saucepan with the butter and a little seasoning, then cover and place over a medium heat for 1 minute or until just wilted. Divide the steaks and potatoes between four plates and spoon over the sauce. Serve with the buttery spinach. Each serving contains Calories Sugar 5g 21g Fat Saturates Salt

23% 6% 30% 31% 8% 460 6·1g 0·5g of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet A NEW AND EXCITING WAY TO ENJOY DELICIOUSLY STYLISH COFFEE Nescafé Dolce Gusto Piccolo Titanium Coffee Machine by Krups £99.97 *Pods sold separately £49.97 The small-but-beautifully formed Dolce Gusto Piccolo creates some big flavours. Producing up to 25 varieties of hot and cold beverages, boasting a maximum 15 Bar pump pressure delivering the golden crema; a true sign of coffee. Nescafé Dolce Gusto Piccolo Titanium Coffee Machine by Krups Source: http://www.doksinet realresults PHOTOGRAPHY ANT DUNCAN FOOD STYLING SIAN DAVIES PROP STYLING TAMZIN FERDINANDO ESSENTIAL KITCHEN TIPS AND KIT, TOP DRINKS PICKS, PLUS GREAT COOKBOOKS TO BUY AND READ THIS CHRISTMAS Play dough This cute set of gingerbread family stainless-steel cookie cutters (£3·99 for 4, from Cooking Marvellous at tesco.com/direct) is great

for baking with the kids this Christmas. Check out Rachel Allen’s gingerbread recipe (page 74). Scan to shop and for extra content <#R#> Source: http://www.doksinet 3 Get into the festive spirit EVERYTHING YOU NEED FOR YOUR CHRISTMAS COCKTAIL CABINET 2 1 9 8 7 <#L#> Scan to shop and for extra content 10 11 Source: http://www.doksinet drinks 5 1 Chambord, £7/20cl This raspberry-flavoured French liqueur tastes great when mixed with bubbly to make a kir imperial, or use it instead of tequila for a raspberry margarita. 6 2 Baileys Orange Truffle Flavour, £20/1ltr Drinking Baileys at Christmas is a time-honoured tradition. For an extra-special festive treat, add a dash of the orange truffle flavour to a hot chocolate. Delicious! 4 3 Havana Club Añejo Especial Rum, £19·85/70cl Perfect in a mojito or a cuba libre, Añejo Especial is a rum made from dark molasses and is aged in oak barrels, giving it its aroma and colour. 12 14 PHOTOGRAPHY ANT DUNCAN

PROP STYLING TAMZIN FERDINANDO 13 ingredients, it tastes clean and refreshing, brilliantly complementing spirits such as gin and vodka. 8 Tanqueray Special Dry Gin, £18·50/70cl Charles Tanqueray established his London distillery in 1830 – his legacy is this top-notch gin, full of juniper and citrus notes. Great in a Singapore sling. 9 Grey Goose Vodka, £35/75cl Grey Goose is made with spring water and a careful distilling process for an exceptionally smooth spirit. Try it with clementine juice. 10 Johnnie Walker Red Label, £18·75/70cl A blended whisky designed to be drunk with soda, so it’d be rude to do anything else! 4 Angostura Bitters, Scan for £7/200ml The 11 Jack Daniel’s our cocktail tool secret ingredient Single Barrel and get the perfect in many cocktail for your occasion: Select, cocktails, £37·80/70cl Input your spirit of choice Glass type How many including a This is a special people you’re serving Manhattan and edition JD. Difficulty level old

fashioned, Matured in this traditional individual barrels, bitters (a blend of each batch tastes vegetable extract and different. Very smooth, herbs) enhances the it’s a treat to drink, so flavours of a drink by enjoy it straight up. marrying them together. 12 Martini Bianco, £10·99/ 5 Dutch Advocaat, 1ltr Martini is a good mixer £6/70cl A kitsch Christmas with many drinks but is great, classic, and the basis for naturally, in a martini or a retro cocktail the snowball, negroni. A drinks cabinet advocaat is a rich liqueur classic, it’s a blend of Italian made with eggs and brandy. wine, herbs and vanilla. 6 Finest Curaço Triple Sec, £11·50/50cl A cocktail kit essential, the orange liqueur adds a citrussy kick to drinks and is used in recipes such as cosmopolitan, margarita and Long Island ice tea. 7 Fever-Tree Tonic Water, £3·05/pack of 4 x 200ml This quality tonic has won lots of awards. Made with natural 13 Drambuie, £24/70cl A key ingredient of the rusty nail

(Drambuie, Scotch whisky and lemon) this liqueur is a blend of Scotch, heather, herbs, spices with honey. 14 Finest Manzanilla Sherry, £5·90/50cl A top Manzanilla that’s dry with hints of lime and salt. Best with olives and almonds. Scan to shop and for extra content <#R#> Source: http://www.doksinet DISCOVER 250 YEARS OF GREAT TASTE with our ground range this Christmas We’ve put all of our coffee-making experience into an exquisite range of ground coffees that are perfect for Christmas. Share the velvety smooth Time Together with your loved ones or fire yourself up for those special days with a dark and energetic Morning Americano. As an extra little gift, download our exciting Douwe Egberts ‘Perfect Coffee’ App, where you can receive tips, recipes and more about this exceptional range.* ONLY £2.50 IN STORE 3rd to 30th December Find us on DouweEgbertsUK * Dress for dinner Source: http://www.doksinet table setting STYLE UP YOUR TABLE WITH SOME FESTIVE

DINNERWARE AND A FEW HOMEMADE TOUCHES Scan to shop and for extra content <#R#> Source: http://www.doksinet table setting 4 5 7 3 6 8 2 1 Top table To create a setting with the wowfactor, begin with a colour theme, such as red and white, then layer up crockery for a modern look. Add easy, affordable touches, such as a little foliage, a ribbon tie for your cutlery, or a simple homemade centrepiece like the doily tealights (right). For the table dressing (above), we used: DOILY TEALIGHTS 4 5 6 7 8 <#L#> 1 2 Polish the glass candle holder to clean off any marks or smudges. Cut the doily about a third of way across, to make a strip big enough to wrap around the bottom half of each glass. It’s worth taking some time to find the best placement for the doily before you cut it. Depending on the pattern, you might even want to wrap the entire glass in the lace section of the doily. To secure the doily strip to the glass, place the holder, bottom side up, on a piece

of newspaper. If you’re using spray glue, test it first to ensure it sprays evenly (too much glue and it will show through the doily). Then spray the outside of the glass. If you’re using a glue stick, glue onto the doily itself, rather than the glass, being careful not to tear the lace. Before the glue starts to dry, carefully wrap the doily strip around the glass, smoothing it as you go to flatten out any air bubbles. To finish, tie one or two pieces of pretty string or ribbon around the the glass and drop a tealight inside. 3 You will need 1 glass tealight holder 1-2 paper doilies scissors newspaper spray glue or glue stick string or ribbon 1 tealight Scan to shop and for extra content 4 5 ✁ Sequin Table Runner, £8·50 A pretty table runner with sequin detail adds subtle sparkle. Havana Cutlery, £13·49 for a set of 16 Modern, stylish cutlery made from stainless steel. Finest Crystal Wine Glasses, £14 for 4; Snowflake Felt Coasters, £3 for 2 Off-set these elegant

thin-stemmed wine glasses with cute, snowflake coasters. Snowflake Felt Placemats, £1 each Add a Scandi touch with soft, red, snowflake mats. Tealights, £2 for 100 Simple tealights give a nice glow, or make them even more special and decorate them (see method, right). Two-Tone Dinner Set, £16·97 for a set of 12 (includes dinner plate, side plate and bowl). The perfect tones for Christmas. Sequin Napkins, £3 for 2 Classic napkins with a subtle sequin detail bring a bit of festive bling. Tesco Gold Script Christmas Crackers, £3·97 for 12 The finishing touch for any Christmas table. PHOTOGRAPHY ANT DUNCAN PROP STYLING TAMZIN FERDINANDO 1 2 3 Source: http://www.doksinet T he best cleaners you have ever tried. .or your money back! T he perfect clean-up Put them to the test See website for details Available at selected stores www.ozkleencouk Source: http://www.doksinet New Carling Zest with a hint of spiced orange is a medium bodied, golden lager with a light orange and

spice character and a sharp, clean finish. Carling Zest captures the essence of the season and it is naturally refreshing, quenching your thirst from the first taste to the last. PICK UP A PACK FROM THE BEER AISLE Source: http://www.doksinet drinks Wine rack LAURA JEWELL PICKS OUT SOME GREAT AWARD-WINNERS AND HER CHOICES FOR CHRISTMAS ‘Christmas is a time for celebrating with friends and family, so this year I’ve picked out some really great-value wines, plus a couple of special bottles to splash out on.’ Laura Jewell, Tesco Master of Wine TESCO WINE GUIDE GRADES WHITE WINE FROM 1 (DRY) TO 8 (SWEET) AND RED WINE FROM A (LIGHT AND FRUITY) TO E (ROBUST) 1 Finest Sauternes, £12·99/37·5cl A glass of Finest Sauternes dessert wine is a great pairing for loads of favourite festive puds, but it is an ideal accompaniment for a cheeseboard, too. This wine is richly sweet, with flavours of baked fruits, hints of orange and a delicious honeyed texture that works nicely with

desserts as well as strongly flavoured cheese, such as 8 epoisse, or creamy blues. Best Sweet served chilled but not ice-cold. 2 Finest Gigondas, £13·49/75cl The Finest Gigondas, from the Rhone region of France, was the winner of the Red Champion Great Value Trophy at the International Wine Challenge and it isn’t hard to see why. It has an intense, deep colour and full body, with lovely fruity flavours of redcurrant and blackberry, D finished off with a peppery zing. Great with red meat, such as the Medium bodied sweet, glazed ham on page 71. 3 Finest Pouilly Fumé, £12·99/75cl Delicious and award-winning, this Finest Pouilly Fumé is a classic example of a great wine made with sauvignon blanc grapes. It is produced in the Loire Valley, and has lots of lively, zesty flavour and notes of ripe gooseberry. Enjoy it with simply cooked white fish with a herb butter, or nibbles such the Prawn and avocado tostados on page 45. 2 Medium dry Scan the page to watch our great video on

Finest wine RAISE A GLASS Tesco was proud to scoop the prestigious title of ‘Supermarket Of The Year’ at the International Wine Challenge, 2012. Described as ‘everyone’s wine merchant’, Tesco was commended for its ongoing commitment to offering customers excellent value for money, and an ever-growing range of interesting wines from around the world. ‘Great Value’ trophies also went to the Finest Gigondas, Finest Pouilly Fumé and Finest Sauternes. Find tasting notes for these bottles above, and look out for them and other award winners in store. Scan for extra content <#R#> › Source: http://www.doksinet drinks 4 6 Finest Chateau Palatio, £6.99/75cl My family likes to start Christmas lunch with smoked salmon, so this year I’m looking forward to trying the beetrootcured smoked salmon recipe (page 57). A great wine to serve it with is the Finest Chateau Palatio Muscadet, from the Western end of the Loire Valley in France. Crisp and fresh, with 2 notes of

cut apple and a touch of herbs, it goes brilliantly with Medium dry oily fish. Enjoy it chilled Finest Premier Cru Champagne NV, £19·99/75cl It’s Christmas, so you’re allowed to push the boat out just a little bit, and this elegant Finest Premier Cru is delightfully crisp with hints of citrus and a creamy texture. Whether you are having it with your smoked salmon and scrambled egg breakfast, prelunch canapés, or in the evening to celebrate a wonderful Christmas Day, it should 2 be your fridge essential Medium this festive season. dry 5 The Bernard Series Bellingham Basket Press Syrah, £14.99/75cl If you’re planning to have roast beef instead of turkey for Christmas lunch it’s worth splashing out on a bigger, more structured red than usual, such as the Bellingham Basket Press Syrah from South Africa. Made exclusively for Tesco by one of the Cape’s most talented winemakers, Niel Groenewald, this quaffable red is a fruity blend of mourvèdre, merlot and malbec grapes. D

Medium bodied Find more great bottles at tesco.com/ wines <#L#> Scan for extra content 7 McGuigan Classic Shiraz, £7.99/75cl Christmas turkey with all the trimmings is a perfect match for soft, fruity reds, such as this Australian McGuigan Classic Shiraz. It’s full of rich, plummy flavours, with a hint of chocolate and a round, D velvety texture. Medium bodied 8 Simply Prosecco, £6.99/75cl More versatile than Champagne, prosecco, from Italy, continues to grow in popularity. This new Simply Prosecco is a brilliant choice for the festive period. Soft and inviting, with aromas of apricot and peach, it’s ideal as a chilled aperitif on Christmas Day. Alternatively, you can mix it with a drop of orange or peach juice to make 2 a refreshing cocktail. Medium dry Source: http://www.doksinet US FINDthe in ry bakele ais Mission to liven up on a lunch! Mission, the nation’s best loved bakery wrap, is set to liven up lunch this winter. A delicious, easy and low cost way

to make a quick lunch out of last night’s tasty leftovers, Mission Deli Wraps are soft, light and fantastically versatile. On our website you’ll find a huge range of tasty wrap recipes for every occasion, including this chicken wrap – perfect for turning last night’s leftover stir fry into a quick and healthy lunch. FREE recipe book download now available Simply visit www.missioninyourkitchencouk or scan the QR code Source: http://www.doksinet Shelf life RACHEL ALLEN’S LATEST BOOK, CAKE, IS THE PERFECT CHRISTMAS CAKE PRESENT FOR KEEN COOKS. HERE’S A TASTER RECIPE, PLUS SOME OTHER GREAT COOKBOOK PICKS Scan for Rachel’s recipe video and for a chance to win Cake by Rachel Allen (Collins), £12 Baking is one of life’s pleasures and Rachel’s new book, to accompany the TV series, has scrumptious recipes for all abilities, including classic favourites and modern ideas, plus lots of inspiration for festive baking. ‘Even a tiny sliver of cake can really brighten up

your day,’ says Rachel, and we couldn’t agree more. We’ve got lots of copies of Cake by Rachel Allen to giveaway. Visit tescocom/realfood or scan this page for your chance to win. <#L#> Scan to shop and for extra content Source: http://www.doksinet cookbooks ‘Cheesecake is a fabulous alternative for the festive season, and spices make this one very Christmassy’ Spiced pear and ginger cheesecake Prep ahead You can make the cheesecake up to 2 days in advance. Cover and chill until ready to serve. Serves 10 Takes 1 hr 15 mins, plus chilling Cost per serve 54p RECIPE PHOTOGRAPHY PHILIP WEBB butter, for greasing 50g (2oz) caster sugar 1 cinnamon stick 1 star anise 3 whole cloves 4 pears, peeled, quartered and cored For the biscuit base 175g (6oz) ginger nut biscuits 1 tsp ground ginger 1 tsp mixed spice 75g (3oz) butter, melted For the topping 450g (14½oz) soft cheese 150g (5oz) caster sugar 4 eggs, beaten 1 Preheat the oven to gas 4, 180°C, fan 160°C. Butter the

sides and base of a 23cm (9in)-diameter spring-form cake tin with 6cm (2½in) sides, making sure the lip on the base is facing down, so the cake can slide off easily when cooked. 2 First poach the pears. Place the sugar and spices in a saucepan with 200ml (7fl oz) of water and set it over a medium heat. Heat the syrup, stirring until the sugar has dissolved, then raise the heat and bring it to the boil. Reduce the heat to a simmer, then carefully add the pears and cover them with a disc of nonstick baking paper to trap the steam. 3 Simmer for 10 minutes or until the pears have softened, then remove them from the syrup with a slotted spoon and place on a plate to cool. Reserve the poaching syrup to use later on. 4 Next, make the biscuit base. Place the biscuits and spices in a food processor and whizz for a few minutes or until the mixture resembles coarse breadcrumbs. Add the melted butter and whizz again just until mixed. Alternatively, place the biscuits in a plastic bag and crush

them using a rolling pin, then tip into the pan with the melted butter, add the spices, and mix together to combine. 5 Tip the biscuit mixture into the prepared cake tin, spreading it out evenly to cover the bottom of the tin, then press it down firmly. 6 Next, make the cheesecake topping. Sieve the pear-poaching syrup into a bowl, catching the whole spices – which you can keep for decorating the cheesecake later. Add the soft cheese, caster sugar and eggs and whisk together until thoroughly mixed and smooth. 7 Arrange the pears neatly in a single layer on the biscuit base, then pour over the creamy topping mixture. Bake for about 40-45 minutes, or until golden – the top will be slightly cracked and should wobble a little in the middle when you gently shake the tin. Remove from the oven and allow to cool in the tin, then place in the fridge and leave it to set for at least 2 hours. 8 To serve, loosen the topping by running a small, sharp knife around the edge, then unclip and

remove the sides of the tin. Use a palette knife or metal fish slice to loosen the bottom of the cake from the base and, with the help of the palette knife or fish slice, carefully ease the cake onto a plate. (If you are worried about sliding the cheesecake off the base of the tin, then fear not: you can always serve it from the base. Simply transfer it, base and all, to your serving plate.) If you like, you can arrange the reserved whole spices on top of the baked cheesecake to serve. Each serving contains Calories Sugar Fat Saturates Salt 68% 3% 400 36g 23g 13·5g 0·2g 20% 40% 33% BOOK IT UP OTHER GREAT COOKBOOK BUYS THIS CHRISTMAS The Vintage Tea Party Year by Angel Adoree (Mitchell Beazley), £12 Angel Adoree brings together her love of vintage style and retro cooking in this gorgeous book. Each chapter has a tea party menu with a different theme, from picnics to Christmas. Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press), £15 The men behind the

Ottolenghi restaurant were both born in Jerusalem, and this book is a love letter to their home city and its rich and varied food. Gorgeous recipes come with stunning photos and memories from the chefs. Nigellissima by Nigella Lawson (Chatto and Windus), £12 Following the TV show of the same name, Nigella’s Italian-inspired dishes are both speedy and simple. There are sections on key ingredients, pasta and even an Italian festive feast. Find more cookbook inspiration at tesco.com/books of your guideline daily amount. See page 133 Scan to shop and for extra content <#R#> Source: http://www.doksinet know how Tip bits USEFUL NUGGETS ON CLASSIC FESTIVE INGREDIENTS, PLUS OTHER BRILLIANT IDEAS FOR A DELICIOUS CHRISTMAS Gadget of the month Finish Christmas lunch in style with coffee made the Italian way. Fill the base section of this Espresso Coffee Maker (from £12·34, tesco. com/direct) with water, set on the hob, then wait for the hot water to blast through the coffee

grounds – a matter of minutes – for a full, roasted flavour. Serve as espresso or try poured over a few scoops of ice cream. Re HELLO, SAUSAGE tader ip ‘When making sausage rolls for festive parties, removing the sausage meat from their skins can be a messy business. The answer is to hold the sausage under cold running water for a second, split the skin with a sharp knife and the meat will cleanly slip out. No more mess!’ Ida Need, Rock, Cornwall SPOT THE DIFFERENCE TAWNY PORT True port hails from Porto, in the Duoro Valley, Portugal. Ageing is the main difference between these two fortified wines. Tawny is aged for at least 10 years, producing a more mellow drop. It’s pale in colour, with a rich, nutty flavour and butterscotch aroma. It’s a great match with creamy cheeses and rich, chocolate desserts. RUBY PORT Ruby is the youngest and less mellow of the fortified port wines. It’s aged for just a few years, retaining maximum body, colour and fruitiness from the

grape. It’s the perfect tipple with blue cheese and berry-based puds. Secret ingredient MACE The lacy coating surrounding the nutmeg seed, mace is a key ingredient in mulled wine (see our recipe on page 40). First peeled, then dried and sold in blades (as the laces are known) or as a powder, its flavour is similar to, but more delicate than, nutmeg. Use sparingly in soups, sauces, stuffings and potato dishes. GET IN TOUCH If you have a favourite recipe you’ve cooked from Real Food, food news or top tips you’d like to share, or want to tell us your ideas for seasonal eating, then we’d love to hear from you. Write to Real Food, 85 Strand, London WC2R 0DW or email us at realfood@cedarcom.couk and you could see your letter in print. Or get the latest by following us on Twitter @TescoRealFood <#L#> Scan to shop and for extra content 5 ways with mincemeat Use this traditional Christmas filling to add a delicious festive twist to more than just mince pies. a tub of

vanilla *ice Soften cream, stir in some mincemeat and crumbled shortbread, then return to the freezer until solid. Add a few spoonfuls *of mincemeat to the filling of an apple crumble. Use mincemeat in place of *dried fruit in your favourite cookie recipe, for a fruity festive crunch. Make a bread and butter *pudding, spreading a little mincemeat between each layer with the sugar and Scan for custard. Bake skills videos to help with all until golden. * Use in place of honey to sweeten your porridge. your festive cooking Source: http://www.doksinet index Our recipes DISCOVER THIS ISSUE’S FESTIVE, FLAVOURSOME DISHES AT A GLANCE. FOR MORE BRILLIANT SEASONAL RECIPES, VISIT TESCO.COM/REALFOOD SOUPS, SALADS, SIDES & STARTERS Artichoke dip and pitta chips 53 Baby Yorkshires with lemon horseradish cream 84 Beetroot-cured smoked salmon with pea shoots, radish and mustard cream 57 Brussels sprouts with lemon and chilli breadcrumbs 61 Cheesy potato bake 84 Chestnut, fennel

and sultana stuffing with sage and thyme 62 Devils on horseback 53 Indian-spiced carrot salad 33 Lime and spring onion cashews 53 Middle Eastern fried potatoes with coriander 28 Minestrone soup 100 Mini jacket potatoes with soured cream and chives 53 Neeps and tatties 105 Parmesan and goat’s cheese straws with cayenne pepper 47 Patatas bravas 105 Pigs in blankets with sage and honey 65 Potato hash 105 Potted salmon 103 Prawn and avocado tostados 45 Prawn cocktail crisps 53 Quesadilla 105 Quick piccalilli 82 Roasted root veg with maple syrup 61 Roast potatoes with Parmesan 65 Rosemary, thyme and chilli spiced nuts 25 Salmon chowder 103 Smoked salmon tartare on toasts 45 Spicy parsnip shoestring fries 31 Sprout gratin with mustard and crispy bacon 30 Stilton spread 105 Stuffed, breadcrumbed olives 50 Thai beef, basil and mint forks 48 Thai salad 102 Waldorf salad 83 MAIN COURSES Baked bean cottage pie with cheese and sprout mash 100 Balsamic steaks with

sautéed potatoes and buttery spinach 117 Bang bang turkey 101 BBQ-style buns 102 Beef hotpot 102 Beef ramen 102 Brunch bagel 103 Creamy tomato and basil turkey pasta 101 Earl Grey ham 71 Easy smoked haddock rarebit with grilled tomatoes 115 Indian chicken with cucumber salad and rice 109 Leek and potato pie 105 Recipes marked can be frozen for up to 3 months (unless otherwise stated). Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen, including raw and cooked ingredients such as meat, are meat or fish free (always check fish and poultry. Recipes marked ingredients such as cheese, yogurt and sauces to ensure they’re veggiecan be prepared ahead: see recipes for details. friendly). Dishes marked Leek, pea and red pepper frittata 115 Mexican wrap 101 Moroccan couscous 101 Pasties 102 Peppered roast beef 82 Peppered salmon with butter bean mash 110 Pilaf with nuts and figs 107 Potato curry 105 Potato rosti with

roasted tomatoes, chicory and Gorgonzola 61 Quick fish pie 103 Roasted squash, almond and red onion tagliatelle 110 Salmon risotto 103 Sausage stew with root vegetables and green lentils 112 Sweet and sour stir-fry 100 Thai-style meatballs in a noodle and vegetable broth 112 Turkey patties 101 Turkey with spiced butter and roasted shallot and sherry gravy 58 PUDDINGS, SWEET TREATS & DRINKS Affogato-style ice cream 107 Blackberry vodka 38 Black Forest bombe 90 Boozy spiced honey milkshake 134 Cake pop baubles 75 Champagne truffle squares 38 Christmas gingerbread biscuits 74 Citrus jelly 107 Clementine dream 47 Clementine sorbet 35 Cranberry, orange and almond fruit loaf 29 Frosted pear and cranberry punch 45 Ginger and oat cookies 134 Gluten-free mince pies 79 Homemade mulled-wine kits 40 Jammie biscuits 41 Kiwi Bellini 50 Lemon and mint sgroppino 48 Malteser mousse 95 Marshmallow and chocolate profiteroles 99 Mint freeze 97 Nut brittle 107 Orange,

honey and cinnamon cream 87 Panettone tray bake 96 Pavlova wreath with chocolate sauce, vanilla crème and berries 65 Peppermint creams 42 Peppermint lollipops 77 Pink bauble 50 Poached tangerines 107 Rhubarb and ginger jam 43 Rum and vanilla butterscotch sauce 40 Spiced meringue stars 76 Spiced pear and ginger cheesecake 131 Spiced rum and raisin cream 87 Tangerine drizzle cake 107 Winter Eton mess 107 For further information on guideline daily amounts visit tesco.com/realfood, and click on ‘Our food’, ‘Inspiration’, then ‘Guideline daily amounts’. ‘Cost per serve’ info is calculated by adding together the cost of the ingredients used, then dividing it by the number of servings. For food safety guidance visit tesco.com/realfood and go to ‘Healthy eating’ All information and prices are correct at the time of going to press. Scan for extra content <#R#> Source: http://www.doksinet sweet treat Santa,baby Makes 20 Takes 25 mins Cost per

serve 7p 1 Preheat the oven to gas 4, 180°C, fan 160°C. Line 2-3 baking sheets with nonstick baking paper. 2 Melt 125g (4oz) cubed unsalted butter and stir in 175g (6oz) light muscovado sugar. Then mix in 2 tbsp golden syrup, ½ tsp bicarbonate of soda, a pinch of salt, ¾ tsp ground ginger and 3 finely shredded balls of stem ginger (drained). Stir in 150g (5oz) each of plain flour and rolled oats to form a firm dough. <#L#> 3 Divide into 20 and roll into rounds. Space out on the trays and bake for 12-15 minutes, until lightly golden. Leave on the trays to firm up, then transfer to a rack to cool completely. Each serving contains Calories Sugar Fat Saturates Salt 17% 3% 150 11g 6g 8% 12% 9% 3·4g 0·2g with ¼ tsp freshly grated nutmeg, 1 large cinnamon stick and ½ vanilla pod, split lengthways. Place over a low heat. When just bubbling at the edges, set aside for 10 minutes to infuse. 2 Remove the spices. Return the milk to the heat, then stir in 1½ tbsp

honey. Using a hand-held electric whisk, whip the milk until foamy and increased in volume by about a third. Divide 4 tbsp dark rum (optional) between glasses and top up with the frothy milk. Each serving contains Calories 80 11g Sugar 2g Fat Saturates Salt 4% 12% 3% 7% 2% 1·4g 0·1g of your guideline daily amount. See page 133 of your guideline daily amount. See page 133 Boozy spiced honey milkshake Serves 4 Takes 15 mins Cost per serve 76p 1 Put 500ml (17fl oz) semiskimmed milk in a large pan Scan to shop and for extra content PHOTOGRAPHY ANTHONY DUNCAN FOOD STYLING SIAN DAVIES PROP STYLING TAMZIN FERDINANDO Ginger and oat cookies A HARDWORKING SANTA TOTALLY DESERVES THESE GOODIES ON CHRISTMAS EVE Source: http://www.doksinet Winter Warming Lamb Recipes from Annabel Langbein, NZs favourite cook. For more great recipes see Annabel Langbeins book. eat to room ays bring m lw A P I T ing, allowing before cook temperature results. for best ` it to‘ bloom

Pistachio Crusted Lamb Loin Fillets with Beetroot Confit Recipe by Annabel Langbein Prep time 20 mins Cook time 8-10 mins + resting Serves 4 To make the crust, mix pistachios and lemon zest together with a little salt and pepper on a chopping board. Lightly whisk the egg white in a shallow dish Coat the lamb fillets in the egg white, shaking off any excess, then roll them in the pistachio mixture to coat. INGREDIENTS Place the lamb on a roasting dish covered with baking paper for easy clean-up. 1 pack Silver Fern Farms Lamb Loin Fillets ¼ cup (30g) pistachios, very finely chopped Zest of 1 lemon, finely grated Salt and ground black pepper 1 egg white 300g fresh spinach, tough stalks removed A splash of olive oil 4 tsp extra virgin olive oil BEETRooT CoNfIT Visit www.silverfernfarmsuk for this full recipe and Annabel’s instructions on how to prepare this delicious accompaniment. To cook the lamb, preheat the oven to 240⁰C / Gas Mark 9. When the oven is super-hot, roast the

lamb until cooked to your liking (8 minutes for mediumrare). Remove from the oven, cover and rest for 5-10 minutes Prepare the Beetroot Confit. Just before serving, place washed spinach into a pan with a splash of olive oil and a little salt and pepper. Cover and cook until wilted (about 1 minute) Divide wilted spinach between 4 heated plates and top each plate with a mound of Beetroot Confit. Angle-slice each lamb loin fillet into about 12 slices and lift about six slices onto each plate. Drizzle each plate with 1 tsp boutique extra virgin olive oil and serve. For more of the worlds best recipes using our Best Cuts visit www.silverfernfarmscouk Source: http://www.doksinet Source: http://www.doksinet