Betekintés: Real Food, 100 Gorgeous Recipes

Figyelem! Ez itt a doksi tartalma kivonata.
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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

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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

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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

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Cut out for great savings on whisky

£1·50 off

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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

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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Nothing beats the
rich flavour and
grainy texture of
Parmigiano Reggiano,
the

only Parmesan

www.parmigianoreggiano.com
facebook.com/parmigianoreggiano

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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

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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.co.uk
Website cedarcom.co.uk
© 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.p.A

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.drinkaware.co.uk

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

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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#>

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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

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• 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.

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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

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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.doksi.net

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.)

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<#R#>

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



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

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The BAILEYS word and associated words and logos are trade marks © R&A Bailey & Co. 2012

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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

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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.
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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

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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 8.5g 1.1g 0.3g
12% 14% 12% 6% 5%
of an adult’s guideline daily amount

Source: http://www.doksi.net

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.doksi.net

new!

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BesT seRVeD ThIRsTY. ThIs CRIsPlY DelICIOUs COlD-fIlTeReD CIDeR has nO aRTIfICIal flaVOURs
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Figyelem! Ez itt a doksi tartalma kivonata.
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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.

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*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.doksi.net

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.doksi.net

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.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.doksi.net

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

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Finest Quadruple
Nut Cookies £1·69/
200g (85p/100g)
Delicious all-butter
biscuits made with
brazil nuts, walnuts,
and hazelnuts.

Source: http://www.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



Serves 6
Takes 10 mins
Cost per serve 56p

Source: http://www.doksi.net

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

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‘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.doksi.net

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.doksi.net

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#>

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.doksi.net

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.doksi.net

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.doksi.net

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.

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‘‘

Source: http://www.doksi.net

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.thatssoyum.co.uk
tesco exclusive brand

Source: http://www.doksi.net

fresh produce

Carrots

This sweet root veg is delicious raw or cooked

With their distinctive orange skin, carrots are packed with
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


*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.

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Source: http://www.doksi.net

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 Tesco.com. 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 31.01.2013

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.doksi.net

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

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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 Tesco.com/clubcard for details and terms.

Finest* Panettone 1kg,
was £12.50, now £10

Source: http://www.doksi.net

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

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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#>

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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.doksi.net

edible gifts

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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.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


(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.
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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.doksi.net

Source: http://www.doksi.net

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
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Party
arty
pieces
CELEBRATE IN STYLE WITH DELICIOUS
CANAPÉS AND DECADENT COCKTAILS

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



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.

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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.

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Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



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 jackdaniels.com

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

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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

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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

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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.

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.doksi.net

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.

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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.

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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.

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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.

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Christmas lunch
Scan to
watch our
useful how to
carve turkey
video

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.

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Figyelem! Ez itt a doksi tartalma kivonata.
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(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

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Christmas lunch

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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.

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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

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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

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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
Figyelem! Ez itt a doksi tartalma kivonata.
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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
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PHOTOGRAPHY MYLES NEW, WILLIAM SHAW, LIS PARSONS, MAJA SMEND

SHAKE IT UP

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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
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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

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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.

*
*
*

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Frozen party food offers
3 for £5*

£2 each

Online . In store . Mobile . Tesco.com/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)

*

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edible decorations

Deck the halls
RACHEL ALLEN CREATES
DELIGHTFUL TREATS
THAT ARE FUN TO
MAKE WITH THE KIDS

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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,

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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.doksi.net

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.

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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#>

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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

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9 903021 860305

!

find me in the free from & wholefood aisles of all tesco stores, see instore for more flavours. valid until 31.01.13

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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
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<#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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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 lon.com / 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.

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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

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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

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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.doksi.net

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.

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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#>

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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

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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.

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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*
12.11.12 - 25.12.12
*At selected stores

what’s new

WIN a pair of stylish Rombouts coffee cups
For your chance to win, visit www.rombouts.co.uk/tesco today.
Visit www.rombouts.co.uk 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).

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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

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.doksi.net

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.)

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<#R#>



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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#>

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PHOTOGRAPHY GARETH MORGANS, NICK KEAN RECIPES RACHEL ALLEN FOOD STYLING ANNA BURGESS-LUMSDEN PROP STYLING IRIS BROMET

*

Source: http://www.doksi.net
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



ESH REASONS
R
F
FO R

FRESH DOUGHNUTS

Made Fresh Daily
Look for the cabinet in selected Tesco stores
Krispykreme.co.uk/store-locator

Source: http://www.doksi.net

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)

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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.

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<#R#>

Source: http://www.doksi.net

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

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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.doksi.net

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.doksi.net

Something chilly you can get excited about this Winter
53399_Yeo Valley_Icecream_TESCO_165X111.5.indd 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.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.

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{

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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.

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<#R#>

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


and cook for a further
5 minutes. Serve in
crusty rolls, with some
coleslaw and skinny
fries, if you like.

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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.doksi.net

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.
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<#R#>

Source: http://www.doksi.net

The full recipe and nutrition information can be found at www.hellmanns.co.uk

Source: http://www.doksi.net

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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.
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Source: http://www.doksi.net

Source: http://www.doksi.net

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.
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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.

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Source: http://www.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.doksi.net

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)*.
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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.

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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.doksi.net

value

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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,
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.
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PHOTOGRAPHY GARETH MORGANS RECIPES EMMA MARSDEN
FOOD STYLING ANNIE RIGG PROP STYLING POLLY WEBB-WILSON

Source: http://www.doksi.net

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.

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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.doksi.net

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).

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3

Get into the

festive spirit
EVERYTHING YOU NEED FOR YOUR
CHRISTMAS COCKTAIL CABINET

2

1

9
8
7

<#L#>

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10
11

Source: http://www.doksi.net

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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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.

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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

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table setting

STYLE UP YOUR TABLE WITH SOME FESTIVE
DINNERWARE AND A FEW HOMEMADE TOUCHES

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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

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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.doksi.net

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.ozkleen.co.uk

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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.
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



PICK UP A PACK FROM
THE BEER AISLE

Source: http://www.doksi.net

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

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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.doksi.net

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.missioninyourkitchen.co.uk
or scan the QR code

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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 tesco.com/realfood
or scan this page for your chance to win.

<#L#>

Scan to shop and for extra content

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.co.uk and you could
see your letter in print. Or get the latest by
following us on Twitter @TescoRealFood
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!



<#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.doksi.net

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#>

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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
Figyelem! Ez itt a doksi tartalma kivonata.
Kérlek kattints ide, ha a dokumentum olvasóban szeretnéd megnézni!


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

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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.doksi.net

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.silverfernfarms.uk 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.silverfernfarms.co.uk

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Source: http://www.doksi.net