Asda Magazine - July & August 2024

THESTASTEUMMER OF

HELLO

Here comes the summer!

There’s something about meals in summertime, from picky teas to seasonal fresh salads and – my personal favourite – barbecue feasts, that brings a sense of celebration to the everyday. So, we’re on a mission to bring you all the inspiration you need to make the most of the season.

Our barbecue special (from p44) has mouthwatering recipes and ideas to impress – including fully dressed hot dogs and a must-try Neapolitan ice cream recipe. Try our inspiring summer drinks, too, from our non-alcoholic cucumber margarita recipe (p57) to a selection of great tipples for picnics and garden parties. Prepping for the back-to-school season? Find everything you need, from uniforms to PE kits and lunchboxes, on p100. Love a recipe in this issue? Tell us about it! Enjoy…

Jessica Timms | Asda Magazine Editor | [email protected]

Editor’s picks…

Summer refresh

From grill stars to cooling sips, our bumper barbecue guide has it all on p57.

More for less

Fill up on goodness and stick to budget with this colourful chicken koshari on p19.

Keep it cool

Soak up this season’s hottest trends with our new lookbook for the warmer weather, p109.

What’s inside

WIN £250!

Take our READER SURVEY on p131* and tell us what you think about our mag. You could win a £250 Asda gift card

9 12 ½ THINGS TO LOVE THIS MONTH

Shake up the summer holidays and be first to see our new-to-store best buys

14 J UST TO SAY...

Tried a recipe? Want to share your two-pence on the mag? Write to us!

Love to eat

36 SLICE, SLICE BABY

A creamy, dreamy pizza topped with prosciutto, veg and an oozy burrata

39 EVERYDAY HEROES: CHICKPEAS

Take your tin of pulses and transform it into one of these mouthwatering meals

44 BARBECUE FIESTA

From top dogs to juicy burgers, scrummy sides and perfect pitchers – have we got the ultimate outdoor feast for you...

BEST ON TEST

Boss barbecue season this summer with our top picks for grills, tools and more

HACKS MORE LIKE IT

Handy tips to help you cut corners while cooking during these warmer months

GAME ON!

This yearʼs sporting extravaganzas just got better with our easy sharing dishes

MEALS IN MINUTES

Rather be in the sun? Here are eight cook card recipes to keep on standby

SUMMER SIZZLE

Juicy steaks, curried chops – hereʼs how to level up your lamb game

MY KIND OF... PICNIC

Readers share their memories along with their best outdoor eating recipes

SIPPING IN THE SUNSHINE

Beat the heat with our canned summer sundowners

The Asda Magazine team

Editor Jessica Timms

Content Planner

Nancy Stockdale

Content Co-ordinators

Natalie Graham, Charlotte Woodhead

Feel good 105 70

Browse our brilliant ranges for fashion, beauty, home and beyond

100 BACK TO SCHOOL

Get your family ready for September with our new-term essentials

109 SUNSHINE GLAM

Sequins and mini dresses at the ready!

Weʼre taking you back to the early 2000s with our new G21 collection

116 THE EDIT

Check out our fave seasonal picks and grab them before they go!

119 SPOOKY SNEAK PEEK

What Halloween goodies will be in store this year? We have tricks and treats…

Keeping chill while the sunʼs out...

122 LIVE YOUR BEST… HOLIDAY

We talk skin health, sun safety and jet lag

124 THE GREAT ESCAPE

Get yourself a page-turner for your hols

126 BREAKFAST WITH CHAMPIONS

The sensory support service changing the lives of young people in Manchester

133 COMING NEXT ISSUE

Get excited about our autumn issue

134 WHAT’S ON MY PLATE

Author and podcaster, Marian Keyes, spills all on her brilliant new novel

● [email protected]

● Call Asda on 0800 952 0101

● Write to the Editor: Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD.

Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d love to hear from you.

Editor Alex Drew

Creative Director

Sarah Birks

Editorial Director

Dan Linstead

Food Editor Clare Knivett

Food Writer Sarah Cook

Art Editors Kit Cheung,

Laura Phillips

Chief Sub Editor

Katriel Costello

Writer/Sub Editor

Louisa Streeting

Managing Director Clair Atkins

Senior Account Director

Kayleigh Varnam

Account Managers Maria Rees and Raj Shergill

Advertising enquiries: For advertising enquiries please contact your SMG account manager or email [email protected]

Asda Magazine is published by Our Media, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.

Asda Asda Asda Asda

MAKE THE MOST OF YOUR BUDGET IN 2024!

We know the pennies are being pinched right now, so we want to do everything we can to help you fill up your trolley without compromising on quality. Here’s how we can help…

to earn pounds, not points

Earn Pounds not Points** with Asda Rewards on 100s of products across the store. Scan the QR code to join now!

Just Essentials

If you’re shopping for basics on a tight budget, look out for the Just Essentials range across the store that is great value and will help you save.

Fab 5

Look out for our Fab 5 selected fruit and veg each week for under £1. Delicious, quality-checked produce for a more affordable way to help you get your 5-a-day!

Price drop

We’ve dropped 1,000s of prices on your favourite brands and essentials. Look out for the Price Drop logo in store and online.

Good to know

We love bringing you varied, balanced and great-value recipe ideas every issue. Here’s all the info you need…

Our recipes

All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. Each issue, we promise to:

• Provide budget-friendly recipes to help you feed your family.

• Ensure that all our meals are nutritionally balanced, and use everyday ingredients.

• Help you to reduce your food waste by using ingredients smartly and providing leftovers ideas.

Eggs

The eggs in our recipes are always medium-sized, unless otherwise stated.

Price per serve

Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.

WAYS TO SHOP

IN STORE

Find your nearest Asda at storelocator.asda. com .

payment and less checkout time – use a scanner or smartphone

Recipe key facts

All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe. Serves 4

Typical serve size based on adult portions Ready in 35 mins

Includes prep and cooking time.

Shows how easy or more involved a recipe is.

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.

We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features.

Dietary info: For recipes to suit specific diets, look out for these circles, which refer to the whole dish.

Shop online and choose a home delivery slot.

Shop online and pick up from one of over 450 UK locations

These icons exclude optional serving suggestions. Always check individual packet labels if cooking for someone with dietary needs or allergies.

5-a-day: Shows how many portions of fruit and veg are in a recipe.

Live Better: At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced the Asda Live Better logo. It shows you the healthiest choices in Asda Own Brand.

Budget savvy: We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.

THIS MONTH

1 SPLASH OUT THIS SUMMER

For those days you need to cool off, crank up the fun factor with a new poolside companion from our outdoor toys range. These luxury inflatables will keep the kids splashing around for hours while the grown-ups lie back and soak up those good vibes…

this page

Asda Mobile has been rated Which? Great Value!+ –giving you another great reason to switch to Asda Mobile. Ditch your overpriced SIM plan and save with our low-cost SIM-only deals. Scan the QR code below, or visit asdamobile.com for more info.

5 REWARDINGLY AFFORDABLE MOBILE FIND out more

6

At Asda, we’re proud of our Yorkshire roots, so join us in marking Yorkshire Day on 1 August with a brew and a slice of parkin. (We’ll be the ones wearing white roses…)

Asda Extra Special Creamy Wensleydale Cheese, £2.80/200g; Taylors of Harrogate Yorkshire Tea 80 Tea Bags, £3.30/80-pack; Yorkshire Baking Company Parkin Loaf Cake, £2/each

7 ICY DOES IT

Beat the heat in the most fun way with our epic ice lolly range. Stash them away in your freezer ready for when you need to cool down this summer. Asda Rocket Lollies, £1.60/8-pack

8 GO BANANAS

The Minions are back! As Despicable Me 4 hits the big screen this summer, why not slice up this sweet bake to mark the occasion? Minions Chocolate Celebration Cake, £12

JOIN THE CLUB!

For exclusive offers across baby products (from nappies and toiletries to food and accessories), as well as helpful advice, scan the QR code (on the right) and join our Asda Rewards Baby & Toddler Club. See you there!

10 RAISE THE BAR

Our new Extra Special chocolate range elevates those treat-yourself moments with premium flavours like velvety Italian praline and rich dark choc. Mmm…

GET WELL SOON

We want to make healthcare a little easier by offering advice and even treatment through Asda Online Doctor, our quick and easy service that works to your schedule. Order online, via Asda Online Doctor, and collect in store to earn £3 in your Asda Rewards Cashpot.**

EAT OUT FOR LESS

Make our red pesto sausage rolls on page 89

Don’t forget about our ‘Kids Eat for £1’ Asda Café meal deals this summer – great for mums, dads or grandparents looking to treat the little ones during the school holidays.+

A JAR OF RED PESTO

Use up leftover red pesto to perk up store-bought plain houmous, add to simple sandwich fillings or toss with cooked chicken to spruce up a salad. An instant improvement or yummy replacement for tomato sauces and for pasta or pizza bases, too! Asda Red Pesto, 99p/190g

JUST TO

What have you been cooking up in the kitchen?

We love to see your creations, so drop us a line and send us a piccie for a chance to be featured

say…

STAR LETTER

Pastry first-timer

I made the rhubarb galette from your May/June issue, with a twist. I made it for my mum on her birthday; Mum’s gluten-intolerant so I replaced the normal flour with a mix of chickpea flour and cornflour. This was the first

time I’ve made pastry, and it was gluten-free! It was easy to fold to create the galette shape and it stayed together really well. It was so simple but looks impressive and my mum was chuffed.

Asda Magazine is my go-to when planning the week’s meals. It now substitutes my cookbooks as I love your quick, food-saving, seasonal recipes. I tried the turkey meatballs recipe and it was a hit for me, my husband and fussy teenager. Rebecca Jones

Turkey meatballs from our Jan issue

LANCS V YORKS

I love one-pot meals, and this Lancashire hotpot recipe was super easy to make for a hearty, homely Sunday dinner. A few minutes chopping veg and frying, and then straight in the oven. Everyone loved it – even my Dad, whoʼs from Yorkshire and treats anything from ‘over there’ with a degree of suspicion...

Passion for pud

I made this beautiful roulade from the Asda Magazine for me and my family on Easter Sunday. Roulade is a family favourite, and this recipe has now been added to our list – it’s just under my Grandma’s famous cheesecake. I absolutely love passion fruit, so swapped out the lemon curd for passion fruit, and the sweet and sour flavour worked really well. Served alongside a raspberry couli and some fresh berries, this dessert went down a treat and it was second helpings all round.

Eva Rose

COVER STAR

A departure from a cooked brunch on Saturday, I made the huevos rancheros from the Jan issue, I’d been saving my copy of Asda Magazine specially. The sharpness of the feta cheese, sweetness of the red onion tomato sauce and creaminess of the avocado was so, so nice and it was filling too. Full tums all round and it definitely set me and my family up for the day ahead.

G et in touch

Calling our lovely readers… If you have any kitchen trips and tricks, simple ways to save or some recipe successes to share, we want to shout about it. Tag @asda on or write to us at [email protected].

INSTA MAKES... What ’ s cooking? Post your dishes and tag #asdamagazine

@verity_loves_ slimmingworld Goatʼs cheese frittata. Tastes amazing (cooked in the air fryer) and low on calories too.

@nolanthecelt40

Pea and spinach pasta from Asda Magazine (May 2023).

@eatingbetter4js

The beetroot stir-fry from #asdamagazine was very nice. I added beansprouts.

Love to eat

From banginʼ barbecues to picnic ideas – get the big scoop on all the hottest new recipes that are sure to bring satisfaction

Sunshine in a bowl

Cool down on balmy days with a refreshing pud that ʼll tingle your taste buds. Dig into our luscious lemon sorbet that ʼs both sweet and sharp, or if you prefer something a little softer, our silky-smooth mango flavour will transport you to the tropics. These fruity sorbets are light, delicious, and hassle-free – the perfect way to round off a sizzling summer party or backyard barbecue.

Your shopping list

200g pack Asda Flaky Smoked Kipper Fillets & Butter

450g pack Asda Roast Chicken Drumsticks

500g pack Asda Lean Pork Mince

200g pack Asda Light 50% Less Fat Original Soft Cheese

200g pack Melis Halloumi Grilling Cheese with Mint

40g Asda Mini Extra Mature British Cheddar Cheese

Just Essentials by Asda Wholemeal Bread

390g tin Asda Green Lentils in Water

400g tin Just Essentials by Asda Red Kidney Beans

400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice

500g pack Just Essentials by Asda Spaghetti

1kg bag Just Essentials by Asda Long Grain Rice Cook by Asda Ground Cinnamon

Cook by Asda Jerk Seasoning

1kg bag Asda Creamy & Flavoursome Sweet Potatoes

2 onions

1 small red onion

2 x 250g bags Just Essentials by Asda Cherry Tomatoes

240g bag radishes

1 cucumber

180g bag Asda Mild & Tender Baby Leaf Salad

30g pack Asda Cool & Refreshing Mint

30g pack Asda Aromatic & Zesty Coriander

25g pack Mild & Peppery Flat Leaf Parsley

300g pack Crisp & Juicy

Watermelon Fans

2 oranges

2 lemons

1 lime

TOTAL BASKET PRICE UNDER £25

One basket, five meals

Use our cut-out-and-keep list to shop a week’s worth of meals. Costing less than £25, these fresh and flavourful dinners take under 30 mins RECIPES SARAH COOK

Tasty

Monday

Chicken koshari with roasted cherry tomatoes

Pasta, rice and lentils in one dish? Yes, please! Recreate this Egyptian street food with Asda ready-roasted chicken.

Serves 4 | Ready in 25 mins

• 2 onions, thinly sliced

• 1 tbsp vegetable oil

• 1 tsp Cook by Asda Ground Cinnamon, plus 2 pinches

• 1½ tsp Cook by Asda Jerk Seasoning

• 500g Just Essentials by Asda Cherry Tomatoes

• 100g Just Essentials by Asda Spaghetti, snapped into small pieces

• 175g Just Essentials by Asda Long Grain Rice

• 390g tin Asda Green Lentils in Water, drained and rinsed

• 450g Asda Roast Chicken Drumsticks, meat shredded from the skin and bones

• 15g Mild & Peppery Flat Leaf Parsley, leaves roughly chopped

• 15g Asda Aromatic & Zesty Coriander, leaves roughly chopped

1 Put the onions, oil and ¼ tsp salt into a lidded frying pan. Fry over a medium heat, with the lid on, for 20 mins until golden brown and soft. Remove the lid and stir in the cinnamon and jerk seasoning, cooking for 2 mins.

2 Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Halve about a ⅓ of the cherry tomatoes and put into a small tin with 2 pinches of cinnamon, some salt and pepper and about 125ml of water. Roast for 15–20 mins until bursting and juicy, adding a splash more water if they look dry.

3 Bring a large saucepan of salted

water to the boil. When the water is boiling, add the spaghetti pieces and rice, and cook for 10–12 mins. Drain well and stir into the onion pan to soak up all of the spiced oil.

4 Transfer the oniony rice to a mixing bowl and stir in the lentils, followed by the chicken chunks and herbs.

5 Divide chicken and lentils between plates, spoon over the roasted tomatoes plus any juices, and serve.

Leftovers tip Put chicken bones into a slow cooker with chopped veggies. Add a stock cube, 1 litre of water and cook on low for 10–16 hrs for a bone broth to use in soups and stews.

Per 494g serving

Tuesday

Watermelon and halloumi fattoush

This Lebanese ‘bread salad’ is a stunner. It’s big on taste, texture and colour and bang-on for al fresco eating.

Serves 4 | Ready in 25 mins V

• 5 slices Just Essentials by Asda Wholemeal Bread, crusts cut off

• 4 tsp vegetable oil

• ⅔ cucumber

• 300g pack Crisp & Juicy Watermelon Fans, rind cut away, halved to make thinner wedges

• 1 small red onion, very thinly sliced

• 1 lemon, half zested, all juiced

• 200g pack Melis Halloumi Grilling Cheese with Mint, thinly sliced

• 60g Asda Baby Leaf Salad

• 30g pack Asda Cool & Refreshing Mint, leaves picked

1 For the crispy bread, heat the oven to 200°C/180°C fan/gas 6, or use an air fryer. Roll out the bread slices thinly with a rolling pin, then lightly brush both sides with oil. Season.

2 Bake the bread on a baking sheet for 10–15 mins, turning halfway until golden and crisp. Or cook in an air fryer, 2–3 slices at a time laid directly in the base of the basket, for 5–7 mins at 200°C. Leave to cool.

3 Meanwhile, halve the cucumber lengthways and use a teaspoon to scoop out the seedy middle. Slice the rest of the cucumber into moons. Put the cucumber, watermelon chunks, red onion, lemon zest and juice into a large mixing bowl. Toss everything together with some pepper and salt.

4 Heat a non-stick frying pan over

a medium heat. Fry the grilling cheese slices for 1–2 mins on each side until golden and crisp.

5 Snap the now cooled, crispy bread into chunky shards and roughly tear grilling cheese slices in half. Add to the watermelon mix with the salad and mint leaves and toss again with your hands or the tongs before serving

Cook’s tip If you find raw red onion too strong, simply sit slices in a sieve and pour over a little boiling water from the kettle before using

Wednesday

Creamy sweet potato pasta

Get the loveliest, creamiest pasta sauce with sweet potato and plenty of cheese. Get twirling!

Serves 4 | Ready in 25 mins V

• 600g sweet potatoes, peeled and cut into 2cm chunks

• 1 tbsp vegetable oil

• 400g Just Essentials by Asda Spaghetti

• 50g Asda Light 50% Less Fat Original Soft Cheese

• 40g Asda Mini Extra Mature British Cheddar Cheese, grated

• 10g Mild & Peppery Flat Leaf Parsley, leaves finely chopped

1 Bring one large saucepan of salted water to the boil. Add the sweet potato chunks and parboil for 6–7 mins until almost soft. Drain well, then tip the potatoes into a frying pan with the oil and more seasoning and fry until the sweet potatoes are caramelised and soft – about 10–12 mins.

2 Meanwhile, refill the saucepan with water and bring to the boil for the pasta. Also cook for 10–12 mins until the spaghetti is just cooked. Before draining, scoop about ½ litre of the cooking water into a jug.

3 Tip the sweet potatoes into a blender or food processor. Add the soft cheese and grated cheddar with 300ml of the pasta water and whizz to a smooth sauce. Taste for seasoning.

4 Tip the sweet potato sauce back into the saucepan with the spaghetti and toss together with tongs until creamy and well coated – with a drop more of the pasta water if the sauce is looking too thick. Serve scattered with parsley and extra freshly ground black pepper.

CHEESE,

PLEASE!

Use up any Parmesan, or Just Essentials Hard Cheese that you have already, in place of the cheddar.

Thursday

Jerk pork with green rice

Full of flavour, it’ll be clean plates all round with this Caribbean-inspired dish.

Serves 4 | Ready in 25 mins DF

• 500g Asda Lean Pork Mince

• 350g Asda Creamy & Flavoursome Sweet Potatoes, peeled and cut into small chunks

• 1 tbsp vegetable oil

• 5 tsp Cook by Asda Jerk Seasoning

• 400g tin Just Essentials by Asda Red Kidney Beans, rinsed and drained

• 400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice

• 300g Just Essentials by Asda Long Grain Rice

• 15g Asda Aromatic & Zesty Coriander, most leaves and all stalks finely chopped

• 1 lime, ½ zested and juiced, remaining ½ cut into wedges

1 Fry the pork mince and sweet potatoes in the oil in a large frying pan that has a lid, breaking up the mince into small pieces until well cooked – about 5 mins. Stir in the jerk spice for 1 min.

2 Add the kidney beans, tomatoes, a tin full of water and some seasoning and bring to a fierce simmer. Cover with a lid and cook for 15 mins, removing the lid with 5 mins to go. The pork should be saucy and the sweet potato tender.

3 Cook the rice following the pack instructions, then drain and tip back into a saucepan with a lid to keep warm.

4 Fluff up the rice by stirring through all of the chopped coriander stalks, leaves and lime zest. Season the pork with the lime juice, then serve with the rice, remaining coriander, and lime wedges.

Cook’s tip Cook on low in the slow cooker for 6–7 hours, or high for 3 hours. Brown the mince first in oil in a frying pan before tipping into the pot.

GO SLOW

Reasons to go for the slow cooker in summer – it uses less energy and doesn’t heat the kitchen. Winner!

Friday

Smoked fish pâté with radish, orange and cucumber salad

Plate up a pub-style platter with salad and tasty, lemony kipper pâté that’s made with only three ingredients.

Serves 4 | Ready in 15–20 mins

• 200g pack Asda Flaky Smoked Kipper Fillets & Butter

• 2 oranges

• 1 tbsp vegetable oil (or olive oil, if you have any)

• 1 lemon, ½ zested and all juiced

• 240g radishes, trimmed and cut into thin wedges

• ⅓ cucumber, thinly sliced

• 125g Asda Light 50% Less Fat Original Soft Cheese

• 120g Asda Mild & Tender Baby Leaf Salad

• 8–10 slices Just Essentials by Asda Wholemeal Bread, quartered

1 Cook the kippers following the pack instructions, then spread the fillets out on a plate to cool quickly.

2 Prepare the salad. Use a small, serrated knife to cut the top and bottom off the oranges, and sit on a chopping board, cut-ends down. Using downward strokes, carefully slice the skin and white pith away. Cut between the membranes to remove all of the orange segments, then squeeze what is left into a big mixing bowl to catch the juices.

3 To those juices add the oil, 1 tbsp lemon juice and salt and pepper. Tip in the orange segments, radish wedges and cucumber. Toss lightly to dress.

READY IN UNDER 20 MINS!

4 Using two forks, remove skin and any visible bones from the cooled kippers and flake the flesh into a medium-sized mixing bowl. Lightly mash in the cream cheese. Season with freshly ground black pepper and a little more of the lemon juice to taste.

5 Toss the salad leaves into the salad bowl, then divide between four dinner plates. Divide the pâté between them too, sprinkling with the lemon zest and a little more black pepper. Serve with toasted bread.

Cook’s tip Swap out the oranges for a red grapefruit to make a slightly sharper, tangier salad.

. Simply scan the QR code or go to asdamobile.com/ bundles/contract to purchase

Buy 4 for 3

Nothing beats sipping a cocktail in the early-evening sun, so whatever your tipple (and your budget!) we’ve got just the drink for you...

Shake and serve for the ultimate indulgence

Not many of us can master the art of expert mixology without a little practice but, thanks to the Asda Extra Special pre-mixed cocktail range, you donʼt need to. These

premium drinks are ready to serve, save for a little shake to wake them up, so all you need to do is break out the fancy glassware and savour the flavour.

Asda Extra Special Strawberry Daiquiri

Asda Extra Special Salted

Caramel Espresso Martini

Asda Extra Special Piña Colada

£8 each

MEET THE TASTEMAKERS

Into the

While the rest of us get an extra forty winks, Blueshell Mussels’ skipper

Sam Laurenson is already up and at ’em. Sam’s day starts at 6am, here in the Shetland Islands, as he heads out on his boat with his crew of two trusty deckhands.

When he first joined the family business, Sam’s passion for these juicy little morsels wasn’t what it is today: ‘Only when I was in my early 20s did I actually start to enjoy eating mussels, for a long while I was very put off by their texture,’ he recalls.

Sam, who is in his 11th year with Blueshell, is a vital cog in ensuring quality mussels hit Asdaʼs stores up and down the country. ‘I’m a skipper and my main job is driving boats and harvesting mussels. I also contribute to hiring new staff, writing policies and procedures and the HR aspects of the business,’ says Sam.

It was Sam’s father, a fisherman by trade, who founded the business in the late 90s. After what was a challenging period in the industry, he took his existing skills and turned his attention

to the developing world of mussel farming; a world that Sam, who’s now 30, has grown up with. ‘When I was little, I didn’t want to be a mussel farmer – it just wasn’t of any interest to me – I wanted to be a shark keeper!’

Learning the ropes

Sam decided early on: ‘I was probably seven or eight years old, and it was in the early mussel farming days when you had to make up the mussel droppers [the ropes that the mussels attach to]. It would involve manually putting plastic pegs on a rope to hang from the lines and I’d get two pence per peg. I thought this would be

a great way to make some money in the summer. Within about 20 minutes I gave up – I had earned 30 pence and I went home crying because I was cold and bored,’ Sam laughs. Luckily, the process has moved on since then…

Later on, Sam started studying to become an architect, a far cry from a career on the water. ‘I went to university for six months – and realised I wanted to be outside, working with my hands. Mussel farming seemed like a good choice – I developed a passion for the product and a real enjoyment of the job. Seeing Shetland at its best – and worst – was quite exciting,’ Sam says.

While he has been working under his father, it wasn’t plain sailing: ‘I had to earn my place. It wasn’t a given – if I wanted my job, I had to try my best.’

Sam speaks of his father and the business with pride. ‘Nothing that he has managed to build has been given to him – he’s had to put in the time and make the mistakes along the way. The company’s main value is hard work – something I try to harness.’

Homegrown beauties

And while mussels are a good value, easy-to-cook and nutritional powerhouse of a food, the process of harvesting them is something that

Mussels are a good value, easy-to-cook and nutritional powerhouse of a food… which can take two years to grow.

many of us would admit to knowing very little about. It certainly requires a great deal of patience as, amazingly, Sam shares, it can take up to two years to grow the perfect mussel.

‘So, the mussel starts from virtually nothing – miniscule spat – which start as larva and feed on plankton to grow. We hang rope that’s been specially designed to catch them and to which they naturally attach – through no input other than their own. If we

could actually make the spat attach, then we’d be very wealthy!’ jokes Sam.

This process of trial and error and learning what rope to use and the best areas to farm – Blueshell has over 60 sites across Shetland – is what makes for success. Once the spats have grown into mini mussels, they’re then carefully moved to an area with a different environment where there’s more feed and better water flow, which helps the mussels plump up

nicely, resulting in a higher ratio of delicious meat.

It’s a long process that sees Sam and the team go through many quality checks along the way, looking for ways to reduce damage and waste and ultimately producing a better mussel.

‘My job is to make sure that the product is the correct spec for Asda and the customer. We want to ensure we have good size shells, so I’ll do a lot of checks throughout the day to ensure the mussels are still within the correct size range and that biofouling from things like barnacles is kept to a minimum,’ explains Sam.

In the early days, everything was done by hand, but now the team has machines that pull up the ropes from the water and another machine that carefully strips them off. From here, they go through a declumping process to separate them before they

make their way through a washer to remove any debris. Any damaged or undersized mussels are taken out before they’re then sent to Scottish Shellfish, a grower co-operative where they are prepped and packaged before they hit your local Asda.

While Sam’s love of mussels has grown over time, you can see the immense sparkle in his eye when he talks about the business and how he

spends his days. ‘I love mussels – they’ve provided a livelihood for me and my family. Mussels are one of the few things that we can produce and sleep easy, knowing we haven’t contaminated the water. Our process is to just let nature do its thing and to focus on promoting and growing a quality product that Asda customers love, using the best methods possible.’ Aye, aye to that, skipper!

60

litres of water is how much a fullsize mussel can filter per day.

200 6,000 18–24

metres is the average length of a Blueshell mussel line.

tonnes of mussels a year are harvested for Scottish Shellfish.

months is the time it takes for a mussel to fully grow.

Garlic mussel tagliatelle with roasted tomatoes, lemon and parsley

Whip up a restaurant-worthy pasta dish that will transport you from Scotland to the Italian coast in no time (25 mins, to be precise). Tasty, healthy and fuss-free.

Serves 4 | Ready in 20 min

• 2 x 150g packs vine-ripened tomatoes, halved

• 2 tbsp olive oil

• 500g tagliatelle

• 1 pack Asda Rich Roasted Garlic Butter Scottish Mussels

• 2 lemons, zested and juiced

• 1 tsp Cook by Asda Crushed Chillies (optional)

• 25g flat leaf parsley, finely chopped

1 Heat the oven to 180°C/160°C fan/gas

4. Place the tomatoes on a baking tray and drizzle with the olive oil and some salt and pepper. Roast for 15 mins.

2 Bring a large saucepan of salted water to the boil for the pasta. Cook the tagliatelle for 7–9 mins until al dente.

3 Meanwhile, open the mussel bags and pour them into your largest saucepan with a fitted lid. Place over a medium-

high heat and cook for 5 mins. Open the lid and check the mussel shells have opened, discard any that have not. Add the lemon zest, juice and chili flakes if using. Turn off the heat and cover the pan while you finish cooking the pasta.

4 When the tagliatelle is ready, drain well before pouring into the mussel pot. Add the roasted tomatoes and parsley and toss well. Season to taste and serve immediately.

COOKING FOR TWO?

Make the full quantity of sauce, shuck the mussels, and freeze half for future date nights.

Baked mussels with pepperoni sourdough crumbs

Make this dish in full, chill and grill before serving. It takes a little effort to prep but the results are so worth it.

Serves 8 as a nibble or canapé, 4 as a starter | Ready in 30 min

SAVVY 57P PER SERVE

• 1 pack Asda Rich Roasted Garlic Butter Scottish Mussels

• 2 slices Asda Extra Special White Sourdough, cubed

• 1 lemon, zested then cut into thin wedges

• 6 slices Asda Pizza Pepperoni

• ½ x 25g flat leaf parsley, most leaves roughly chopped

• 1 tbsp olive oil

1 Cook the mussels following pack instructions. Carefully cut along the top of the pouches and tip the mussels into a big colander. Leave to cool for 5 mins until they are not too hot to handle; then,

keeping the mussel flesh in one half of the shell, discard the other shell half. Place the prepped mussels on a baking tray and repeat until complete.

2 In a food processor, add the bread, lemon zest, pepperoni, and chopped parsley. Pulse until finely crumbed. Stir through the oil and then spoon a teaspoon of the mixture over each mussel. Chill if prepping ahead of time.

3 When you are ready to eat, place under a hot grill. Cook until the mussels are hot, and crumbs golden. Serve with the lemon wedges and extra parsley.

Cook’s tip Use Italian salami or cooked diced chorizo in place of the pepperoni.

Moules frites with cider and leeks

This Belgian classic is given an English twist, bumping up the buttery garlic sauce with cider, cream and fresh parsley – perfect for dipping hot fries into.

Serves 2 | Ready in 25 mins GF EF

2 out of 5 of your 5-a-day

• 250–300g Asda Seasoned French Fries

• 2 large shallots diced

• 3 leeks, thinly sliced

• 1 tbsp olive oil

• 1 pack Asda Rich Roasted Garlic Butter Scottish Mussels

• 200ml dry cider

• 100ml single cream

• 1 tbsp grainy mustard

• 2 tbsp chopped fresh parsley

1 Oven cook or air-fry the fries following pack instructions.

2 In a large saucepan with a fitted lid, add the shallots, leeks and olive oil.

Season and fry on a medium-high heat for 5 mins, stirring, until the shallot is

SO SAUCY!

Use up whatever chips are in your freezer. Fat chips are just as good at mopping up the sauce.

soft. Tip the mussels in from their bags with the cider, then place the lid on and let the mussels steam cook for 5 mins.

3 When the mussels are ready and shells have opened, stir in the cream, mustard and parsley. Taste to adjust seasoning if needed, then serve in big bowls with the fries alongside.

Cook’s tip Try other herbs like snipped chives or chopped dill instead of parsley to finish this dish off nicely.

Per 459g serving

SLICE, SLICE BABY

A dough-based celebration of summer ingredients, topped with creamy burrata? It’s a yes please to our pizza perfecto

Burrata and prosciutto pizza with hot honey drizzle

Make this summer sharer the centrepiece of your outdoor entertaining. All the hard work is done for you with our ready-made dough.

Serves 4 | Ready in 35 mins, plus resting and defrosting EF

• 2 tbsp coarse semolina

• 2 x 250g Asda Bake At Home Pizza Dough Balls, defrosted

• 250g tub Asda Italian Ricotta Cheese

• 50g Parmesan, finely grated

• 150g Asda Tender & Nutty Asparagus, trimmed and halved lengthways

• 4 spring onions, trimmed, halved lengthways and cut into short lengths diagonally

• 2 tbsp extra virgin olive oil

• 50g frozen garden peas

• 4 slices Asda Delicate Prosciutto, halved

• 120g pack Asda Exceptional Burrata

• a few fresh basil leaves

For the hot honey drizzle

• 3 tbsp runny honey

• 1 tsp white wine vinegar

• ¼ tsp Cook by Asda Crushed Chillies

1 Preheat the oven to 220°C/200°C/ gas 7 and put 2 large baking trays in the oven to get hot.

2 Sprinkle a large square of baking paper with 1 tbsp semolina. On the semolina-covered baking paper, roll and stretch a dough ball with a rolling pin and your fingertips to make an oval pizza about 30x20cm. Keep the edges thicker to make a puffy crust. Repeat this step to make a second pizza.

3 Mix the ricotta and Parmesan in a bowl then spread half over each pizza. Leave to rest for 10–15 mins before baking. Carefully slide them onto the preheated baking trays, still on the baking paper to help move them easily. Bake for 8–10 mins until the crust is starting to brown.

4 Remove the pizzas from the oven. Toss the asparagus and spring onions in 1 tbsp oil, divide over the top of both pizzas. Drizzle over the remaining oil and bake in the oven for a further 5 mins until the base is golden and vegetables are just tender.

5 Meanwhile, warm all the hot honey drizzle ingredients in a small saucepan on a low heat until combined. Set aside. Cook the peas according to pack instructions, drain.

6 Remove the pizzas from the oven, top with the peas and lightly scrunched prosciutto. Slice the burrata in half (we halved ours horizontally) and place in the centre of each pizza or tear into pieces and dot all over the top. Drizzle each with a little of the hot honey and finish with a few fresh basil leaves.

Cook’s tip Semolina stops the dough sticking to the paper or baking trays and helps give the crust that extra crunch, but you can replace it with plain flour or fine polenta, if you prefer.

TREND ALERT

Weʼre all about hot honey right now. Drizzle any leftovers on pasta, fried chicken or veggies.

Pop these ingredients in your trolley for the perfect pizza

Turn your kitchen into a pizzeria with cheatʼs dough. Bake at Home Pizza Dough Balls (frozen), £2.50/250g

Top with thin slices of flavoursome, dry-cured ham. Asda Delicate Prosciutto, £2.95/100g

Add a smooth and creamy cheese for a luscious texture. Asda Exceptional Burrata, £2.45/120g on pizza? Load ʼem up! Asda Tender & Nutty Asparagus, £1.40/150g

Healthy living

Want to Live Better with Asda? Meet the friendly experts behind the range, whose priority is your wellbeing

Ellie

WHO? Ellie is one of Asda’s in-house nutritionists; she’s committed to getting more healthy options in stores and ensuring Asda follows any government guidance on healthy eating.

WHY? ‘Eating healthily shouldn’t mean you have to compromise on taste – food should be enjoyable. You can’t go wrong with a varied diet and eating foods in moderation.’

WHAT? Asda Fat Free

Greek-style Yogurt, £1.10

‘A delicious, versatile and protein-packed* fridge staple.’

Sophie

WHO? Another in-house nutritionist and resident product expert, Sophie used her know-how to create the new Health Menu by Asda product range.

WHY? ‘Everyone should be able to access a healthy diet.

I’m interested in understanding the barriers to healthy eating and developing ways to overcome them.’

WHAT? Asda Frozen for Freshness Black Forest Fruits, £2.25

‘This is my favourite smoothie mix. Just whizz it up with nut butter, a splash of liquid, and some oats. Love it.’

Julie

WHO? Julie is the Head of Health and Nutrition at Asda and a registered dietitian. She’s committed to making Asda the best place for healthy, sustainable food.

WHY? ‘ We want to make it easier for everyone to enjoy a balanced diet. We only allow Asda’s Live Better icon on the healthier options, so keep an eye out for it – it’s like shopping with a nutritionist!’

WHAT? Just Essentials by Asda Muesli, £1.68

‘Just Essentials by Asda Muesli is the best out there – it’s tasty and a great source of fibre.’

Charli

WHO? Charli is an expert in maternal, baby and children’s nutrition. She ensures Asda’s Little Angels range gives families the best start.

WHY? ‘I want to use my knowledge to help busy parents find quick, easy, nutritious and affordable options to feed their children. The first 1,000 days of a child’s life shape their future health – it’s important to get it right.’

WHAT? Asda

Mediterranean Vegetables, £1.49 ‘Bake or air-fry the veg before wrapping in Asda’s kebab wraps with grilled chicken or tofu.’

Elliot

WHO? Elliot is the team’s data analyst. His insights help track the healthiness of Asda products to ensure they support the wellness of its customers.

WHY? ‘Unlike the rest of the team, I’m not a qualified nutritionist, but I want to make sure we are doing the right thing for our customers by using data in our decision making.’

WHAT? Asda

The Health Menu

Butternut Grains with Chicken & Chorizo, £2.30

‘I love the health call-outs on the pack which tell me the benefits I’m getting.’

EVERYDAY HEROES

Chickpeas

Keep this store cupboard staple on standby to magic up these Middle Easterninspired dishes in no time

RECIPES ADAPTED FROM ASDA GOOD LIVING

PHOTOGRAPH S TARA FISHER

BUDGET SAVVY 99P PER SERVE

Chickpea and labneh salad

Whip up your own soft cheese base for a light and zesty lunch.

Serves 4 | Ready in 20 mins, plus straining

2 out of 5 of your 5-a-day

• 500g Asda Fat Free Greek Style Yogurt

• 15g fresh mint

• 4 tbsp olive oil, plus extra to garnish

• 3 tbsp lemon juice

• ½ cucumber, cut into small cubes

• 2 Just Essentials by Asda Salad Tomatoes, cut into small cubes

• 4 spring onions, trimmed and chopped

• 8 radishes, trimmed and sliced

• 400g can Asda Chickpeas in Water, drained and rinsed

1 To make the labneh, add the yogurt to a medium bowl and stir through 1 tsp fine salt. Line a sieve with 2 sheets of kitchen roll and place over a bowl, add the yogurt to the kitchen roll and place in the fridge for at least 6 hours to strain.

2 To make the salad, finely chop most of the mint, leaving some leaves to

garnish. Whisk together the olive oil, lemon juice and chopped mint for the dressing. Season well. Add the cucumber, tomatoes, spring onions, radishes and chickpeas to the dressing and toss so that everything is coated. Set aside for 15 mins to infuse.

3 When ready to serve, remove the labneh from the fridge, discard the liquid and share the strained yogurt between 4 plates. Use the back of a spoon to smooth it into a circular shape. Top with salad, remaining mint leaves, a drizzle of oil and pepper.

Moroccan-inspired chickpea and apricot vegan filo pie

Layer up vibrant veggies and add a fancy, nutty pastry topping to make this summer showstopper.

Serves 6 | Ready in 1 hr 20 mins, plus cooling

• 3 tbsp olive oil, plus extra for greasing

• 2 red onions, thinly sliced

• 3 peppers (mixed colours), chopped into 3cm chunks

• 350g sweet potato, peeled and cut into 2cm chunks

• 3 garlic cloves, crushed

• 1½ tbsp Cook by Asda Moroccan Inspired Seasoning

• 400g tin Asda Chickpeas in Water

• 75g dried apricots, chopped

• 30g dried cranberries

• 2 tbsp fresh coriander, chopped

• 200g pack Asda Ready Rolled Filo Pastry

• 15g flaked almonds

• ½ tsp cumin seeds

• green salad, to serve (optional)

• green olives (optional)

1 Preheat the oven to 200°C/180°C fan/gas 6. Grease a deep 23cm springform tin with olive oil.

2 Heat 1 tbsp of olive oil in a large frying pan and cook the onion and peppers with a little salt over a medium heat for 10 mins. Add the sweet potato and cook, covered, for 5 mins.

3 Add the garlic and Moroccan seasoning and fry for 2 mins. Add the chickpeas and their liquid, 50ml water and the apricots; cook covered for 10 mins. Stir in the cranberries and set aside to cool. Once cool, mix in the coriander and season to taste.

4 Layer the filo in the tin, brushing each sheet with some of the remaining oil as you go. Arrange at different angles, so there’s pastry overhanging

all around the edge of the tin. There should be enough to go around the tin in 2 layers. Reserve 3–4 sheets.

5 Spoon in the veg mixture, smooth it over with the back of a spoon then fold over the overhanging pastry, scrunching for texture. Fill any gaps with scrunched sheets of the reserved filo. Brush the top with oil and sprinkle with the almonds and cumin seeds.

6 Bake for 25 mins on the middle shelf. Then place on a baking tray, remove the outer springform tin and return to the oven for 15–20 mins so the pastry crisps up and turns a deep, golden brown.

7 Let the filo pie cool for 10 mins before serving with a green salad.

BUDGET SAVVY

£1.06 PER SERVE

SHOP

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Spicy

baked falafel

A moreish make thatʼs crispy on the outside and cloud-soft in the middle. Makes 4 | Ready in 50

• 1 small onion, roughly chopped; plus extra, sliced, to serve (optional)

• 1 garlic clove, crushed

• 1 tsp ground coriander

• 1½ tsp ground cumin

• ¼ tsp ground chilli powder

• 400g can Asda Chickpeas in Water, rinsed, drained and patted dry with kitchen paper

• 2 tbsp plain flour

• 25g fresh parsley, roughly chopped

• 2 tbsp olive oil

• ¼ cucumber, grated

• 150g Asda Fat Free Greek Style Yogurt

• 4 pitta breads, halved, to serve

• Asda Mild Baby Leaf & Rocket Salad

1 Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper.

2 Place the chopped onion and garlic into a blender or food processor with the spices, chickpeas, flour, parsley and 1 tbsp olive oil. Season with salt. Blend until the mixture is quite smooth, stopping to scrape down the sides of the blender a few times. Whizz until everything is combined and you can easily shape a spoonful

of mixture into a ball without it crumbling.

3 Wet your hands with cold water so the mixture doesnʼt stick as much, then divide the mixture into 12 and shape into small balls.

4 Place the falafel on the tray. Brush with the remaining oil and bake for 30–35 mins, or until crisp and golden.

5 Put the cucumber and yogurt in a bowl and mix well. Stuff each pitta with salad, falafel, sliced onion (if using) and drizzle with dip.

Shop great deals on Villa Maria this July and August

Live in the DELICIOUS

From a Tuesday date night to a summer Sunday roast – there’s a Villa Maria to match every occasion

Whether it ʼs a long overdue reunion, a house-warming gift or simply a glass of something chilled to unwind at the end of a long week, a bottle of Villa Maria wine always brings a little extra something to the table. With prices to suit every pocket, elevating your evening doesnʼt have to cost the earth. Asda is now welcoming a new Villa Maria addition to the family – say hello to the fresh and zesty Taylors Pass – meaning there’s now a Sauvignon Blanc to elevate every excuse to celebrate and help you to savour that special moment.

BEST FOR: Brunch

Villa Maria Blush Sauvignon Blanc, £10.50/75cl

Vibrant grapefruit and raspberry flavours meet refreshing lime and fresh herbs.

Pairs with: Greek salad or goat’s cheese quiche.

BEST FOR: Date night

Villa Maria Sauvignon

Blanc Marlborough, £10.50/75cl

Crisp notes of passion fruit, tangy grapefruit and fresh thyme.

Pairs with: Courgette and halloumi salad or melon with prosciutto.

BEST FOR: BBQs

Villa Maria Reserve Sauvignon Blanc, £14.50/75cl

Powerful passion fruit, blackcurrants and guava with ripe citrus for a tropical blend.

Pairs with: Barbecued chicken or seared tuna.

BEST FOR: Tapas

Villa Maria Taylors Pass Sauvignon Blanc, £16/75cl

Fresh herbs with notes of coriander, lemongrass and lime. Pairs with: Roast pork or bacon-wrapped scallops.

The ploughman’s classic

A clever reimagining of a beloved retro dish in a British banger.

Serves 6 Ready in 30 mins

1 out of 5

• 6 Asda Extra Special Caramelised Red Onion Pork Sausages

• 1 tbsp olive oil

• 1 large red onion, finely sliced

• ½ lemon, juiced

• 6 sliced hot dog rolls

• ¼ x 60g bag Asda Strong & Wild Peppery Rocket

• 4 tbsp Asda Rich & Sweet Tomato Chutney

• 3 tbsp Heinz Mash Ups Mayomust Mayonnaise Mustard Sauce

• 40g Asda British Extra Mature Cheddar, finely grated

• ¼ punnet Asda Spicy & Peppery Salad Cress

1 Preheat the barbecue or grill to medium-hot. Cook the sausages for 15–18 mins, turning often until they are cooked through.

2 To make the caramelised onions, heat the olive oil in a non-stick frying pan and cook the sliced onions for 10–15 mins, stirring occasionally until softened and starting to brown. Squeeze in the lemon juice and remove from the heat.

3 Open each roll and fill with some wild rocket. Cut each sausage in half lengthways and put 2 halves into each roll. Top each with tomato chutney and the caramelised onions. Drizzle a little mayonnaise mustard sauce along one edge. Top with grated cheddar and sprinkle of cress. Serve immediately.

Per 164g serving contains

New York smoky Crunch, sauce, spice – this one’s toppings galore!

Serves 6 Ready in 30 mins EF

MAKE IT VEGGIE

If you’re not vegan you could use half fat soured cream instead of the plant-based yogurt.

Vegan chorizo choripán

Take your taste buds on a trip with this plant-based hotdog inspired by the popular Argentinian street food.

Serves 6 Ready in 30 mins

1 out of 5

• 6 Asda Extra Special New York Style Hot Dog Sausages

• 6 sliced hot dog rolls

• 6 Asda Emmental Cheese Slices

• ¼ iceberg lettuce, finely shredded

• 2 large gherkins, diced

• 3 tbsp tomato ketchup

• 3 tbsp American mustard

• 2 tbsp Cook by Asda Crispy Onions

• 1–2 jalapeños or green chillies, finely sliced

1 Preheat the barbecue or grill to medium-hot. Cook the sausages for

20–25 mins. Turn often until cooked through.

2 For each hot dog roll, open the roll and put in a slice of cheese, letting it overhang the edges. Pop on the barbecue or under the grill for about 30 secs or until the cheese starts to melt.

3 Top each with a little shredded lettuce and a few diced gherkins along one side of the roll and add a sausage. Drizzle each with ketchup and mustard, sprinkle with crispy onions and a few sliced chillies to serve.

• 2 x 270g pack Plant Based by Asda 6 Meat-Free Chorizo Inspired Sausages

• 30g pack fresh coriander

• 25g pack flat leaf parsley

• 2 small garlic cloves, chopped

• 2 spring onions, chopped

• 2½ tbsp extra virgin olive oil

• 2 tbsp red or white wine vinegar

• 2 Asda Creamy & Nutty Avocados, peeled and destoned

• 2 vine-ripened tomatoes, deseeded and finely diced

• 6 sliced hot dog rolls

• 6 tbsp Plant Based by Asda Plain Soya Yogurt Alternative

• 2 red chillies, deseeded and finely chopped

1 Preheat the barbecue or grill to medium-hot. Cook the sausages for 12–15 mins, turning often.

2 For the chimichurri sauce, reserve some coriander leaves,

then whizz the rest with the parsley, garlic, spring onions, oil, vinegar and 2½ tbsp water in a jug with a hand blender to a thick sauce. Transfer to a bowl and set aside.

3 Roughly mash 1 avocado in a bowl. Stir through 2 tbsp chimichurri sauce and ½ the tomato until combined. Halve the remaining avocado and finely slice.

4 For each hot dog roll, open the roll and spoon some mashed avocado along the base. Top each with 2 sausages and slide a few avocado slices between the sausages and roll.

5 Top with a spoonful of yogurt, scatter with a few tomatoes, chimichurri sauce, chilli and coriander leaves to serve.

SOFT ON BUNS

‘Bánh mì’ is a Vietnamese baguette sandwich. We’ve used brioche but any soft roll will do.

Pork bánh mì burger

Make your own juicy, fragrant patties and top them off with quick-pickled veg for some tang and bite.

Serves 4 (easily doubled)

Ready in 40 mins

• 500g pack lean pork mince

• 30g pack fresh coriander, half finely chopped and remaining leaves picked

• 2 garlic cloves, crushed

• 2 spring onions, finely chopped

• 1 tbsp cornflour

• 2 tbsp Asda Sesame Oil

• 15g piece fresh ginger, peeled and finely grated

• 2 tbsp oyster sauce

• 4 Asda Extra Special Sliced Brioche Burger Buns

• 4 tbsp sriracha mayo sauce

• 2 little gem lettuce, roughly torn or shredded

For the pickled veg

• 1 baby cucumber, finely sliced

• 100g radishes, trimmed and finely sliced

• 1 carrot, peeled and cut into matchsticks

• 1 red chilli, finely sliced

• 4 tbsp rice vinegar

• 1 tsp caster sugar

1 In a large bowl mix the pork, finely chopped coriander, garlic, spring onions, cornflour, 1 tbsp sesame oil, ginger and oyster sauce until combined. Divide the mixture into 4 and, using slightly damp hands, shape into burgers, about 10x3cm in size. Put on to a board, cover and chill until ready to cook.

2 Meanwhile, make the pickled veg. Put the prepared veg and chilli into a bowl. Heat the vinegar and sugar in a small saucepan until sugar has dissolved and vinegar is just bubbling. Pour over the prepared vegetables and set aside to pickle.

3 Heat the barbecue (or a griddle pan) until hot. Brush the burgers with the

PERFECT pairing

Brothers Cider

App-solutely

Barbecue spring onions with Romesco sauce

Char these seasonal stars to bring out a sweet and smoky flavour. It makes a light side when served alongside dollops of this vibrant red and nutty sauce.

Makes 8 | Ready in 30 mins, plus resting V

remaining oil and cook on the barbecue for 15–18 mins, turning halfway until lightly charred and cooked through. Toast the brioche buns on the barbecue for a few mins towards the end.

4 To serve, spread the toasted buns with sriracha mayo sauce and top each with a few lettuce pieces, burger, a mound of pickled veg and a few fresh coriander leaves.

• 100g skin-on almonds

• 200g roasted red peppers in brine (one large jar will be enough)

• 2 tbsp tomato purée

• 3 garlic cloves, peeled

• 45g slice sourdough bread, torn into chunks

• 1 tbsp sherry vinegar

• 1½ tsp smoked paprika

• 2 tbsp olive oil

• 3 x 125g Asda Fragrant & Crunchy Spring Onions

1 Preheat the oven to 200°C/180°C/gas 6. Put the almonds onto a baking tray and cook in the oven for 10 mins or until golden. Leave to cool.

2 For the Romesco sauce, drain the peppers and reserve around 3 tbsp brine. Roughly chop the peppers and put into a food processor along with the almonds,

tomato purée, garlic, sourdough, sherry vinegar, smoked paprika and seasoning. Whizz until finely chopped, add 1 tbsp olive oil and reserved brine and whizz until a thick dip-like consistency. Spoon into a bowl and chill until needed.

3 Toss the whole spring onions in oil and season well. Heat the barbecue until hot and cook the spring onions for 10–12 mins directly on the grill, turning occasionally until they are charred and softened. Remove to a plate, cover in foil and leave to rest for 2–3 mins.

4 To serve, remove and discard any very charred, burnt layers on the outside of the onions, then serve the onions with the Romesco sauce.

GET AHEAD

Assemble the kebab, red cabbage and tahini dressing up to 1 day in advance and chill in the fridge until needed.

Showstopping chicken shawarma

Wait for the fanfare when you bring this sharing platter to the table… Slice, and let everyone assemble their own.

Serves 6–8 | Ready in 1 hr 15 mins, plus marinating EF

2 out of 5

• 6 tbsp Cook by Asda Shawarma Seasoning

• 1 tbsp dried oregano

• 1 lemon, zest and juice

• 2 x 650g packs Asda Succulent Boneless Chicken Thigh Fillets

• 2 red onions

• 1 tbsp olive oil

For the shredded cabbage side

• ½ small red cabbage, finely shredded

• 1 large carrot, peeled and cut into matchsticks

• ½ x 25g pack fresh flat leaf parsley, roughly chopped

• 2 tbsp rice wine vinegar

• 2 tbsp tahini sesame paste

• 200g fat free Greek yogurt

• 6–8 soft pittas or other flatbreads (to serve)

1 In a large bowl, mix the shawarma seasoning, oregano and lemon zest. Add the chicken and toss

in the spices until completely coated. Cover and marinate in the fridge for at least 1 hr or up to 12 hrs.

2 Preheat the oven to 180°C/160°C fan/gas 4 and line a baking tray with non-stick baking paper. Cut 1 red onion in half. Starting and ending with ½ an onion, thread all the chicken onto 2 long metal skewers – so that both skewers go through each piece of chicken, packing the thighs down between the onion halves so that they are compact. Put the chicken onto the baking tray, drizzle with oil and roast in the oven for 45–50 mins or until cooked and juices run clear.

3 Meanwhile, make the shredded cabbage and dressing. Finely slice the second red onion and mix with the red cabbage, carrot, parsley, rice vinegar and ½ the lemon juice. Mix the tahini, yogurt and remaining lemon juice in a small bowl and season. Set the shredded cabbage and dressing aside.

4 Heat the barbecue (or a griddle pan) until hot. Finish the chicken on the barbecue for 15 mins, turning occasionally until charred lightly. Add the pittas to the barbecue for the last few mins to warm them through.

5 Carve the chicken along the length of the kebab into thin slices. Fill the warmed pittas with red cabbage salad, topped with chicken and a dollop of tahini dressing.

Cook’s tip You can use any style of flatbread for this chicken shawarma dish. Look out for The Bakery at Asda Kebab Breads, The Bakery at Asda Flatbuns or The Bakery at Asda Plain Folded Flatbreads.

PERFECT pairing

The Wine Atlas Monastrell Rosado, £6.50/75cl

Jumbo prawn and chorizo skewers

Sun-drenched flavours that will transport you on holiday.

Makes 6–7 skewers | Ready in 30 mins, plus marinating

• 2 x 300g pack Asda Extra Special Raw & Whole Jumbo King Prawns, defrosted

• 1 tsp smoked paprika

• 2 garlic cloves, crushed

• 1 tbsp olive oil

• 1 lemon, finely zested

• 225g pack Asda Extra Special Chorizo Casero

• 1 tbsp finely chopped fresh chives

1 Peel the prawns but leave the tails on. To butterfly a prawn, make a deep cut along the back, remove the vein, rinse and dry the prawns with a paper towel. Put in a medium bowl, counting as you go (around 20–21 prawns). Add the paprika, garlic, oil and zest of ½ the lemon. Set aside to marinate for up to 30 mins.

2 Slice the chorizo into thick slices, ensuring you have the same number of slices as prawns. Thickly slice the

zested lemon and set aside.

3 Put a piece of chorizo in the curve of each prawn and push a skewer through, passing through both ends of the prawn and the chorizo. Try to fit 3 to 4 prawns on each skewer. Cover and chill until ready to cook.

4 Heat the barbecue until hot. Cook the prawn skewers and lemon slices for 2 mins on each side until the prawns are cooked through and the lemon caramelised. Serve on a plate with the chives and lemon slices.

Cook’s tip Soak wooden skewers in cold water for around 30 mins before using to stop them burning.

MEGA MAINS

Short on time? Stock up on our barbecue essentials range when you need a quick fix for your cook-out.

1. Sizzler steaks

Asda Thin Cut Beef Steaks with a Honey, Ginger and Chilli Glaze, £4.80/400g

2. Stacked and juicy burgers

Asda Extra Special 2 Vintage Cheddar Beef Steak Burgers, £3.50/340g

3. Melt-in-themouth kebabs

Asda Sticky Miso and Honey Pork Kebabs, £4.50/350g

4. Catch of the day

Asda Aromatic Chinese Inspired Salmon Sizzlers, £5/200g

5. Veggie superstar

Asda Vegetarian Harissa & Feta Burger, £3/227g

6. Succulent chicken

Asda Sweet Chilli Chicken Drumsticks and Thighs, £4.40/700g

Loaded barbecue peppers with burrata

With its cheesy, garlicky filing, this moreish side will easily double up as a veggie main.

Serves 8 | Ready in 45 mins V EF

1 out of 5

• 130g pack Asda Garlic and Herb Ciabatta Breadsticks, quartered

• 4 small red and yellow peppers, halved and deseeded

• 3 tbsp extra virgin olive oil

• 2 x 120g Asda Burrata Cheese, drained

• ½ x 25g pack fresh flat leaf parsley, leaves picked and roughly chopped For the dressing

• 2 tbsp red wine vinegar

• 1 garlic clove, crushed

1 Preheat the oven to 200°C/180°C/ fan 6. Whizz the breadsticks in a food processor until you get large coarse pieces. Scatter onto a baking tray and bake in the oven for 8–10 mins until golden and crispy. Set aside.

2 Brush the cut side of the peppers with 1 tbsp oil. Heat the barbecue until hot and cook the peppers, cut-side down, for 15–20 mins. Turn occasionally until softened and charred, but retaining their shape. Remove to a serving plate, cover with foil and leave to rest for 10 mins.

3 For the dressing, whisk the vinegar, garlic, remaining olive oil and seasoning in a bowl until combined.

4 Scatter a few garlic crumbs into the base of each pepper. Tear each ball of burrata into ¼ and pop a ¼ in each pepper. Scatter with the remaining crumbs, drizzle with dressing, scatter with black pepper and parsley leaves to serve.

BUDGET SAVVY

£1.24 PER SERVE

CRUNCH TIME

For chunky croutons, roughly chop the garlic breadsticks into pieces before baking.

Cobettes with sundried tomato chilli butter

Buttery, juicy corn on the cob with a spicy, tangy coating – tastes so good!

Serves 8 | Ready in 30 mins V GF EF

1 out of 5

• ½ x 150g pack Asda Rich Sun-Dried Tomatoes Antipasti, drained

• 1 red chilli, deseeded and roughly chopped

• ½ tsp fennel seeds, lightly crushed

• ½ tsp garlic granules

• 1 tsp paprika

• 100g salted butter, at room temperature

• ¼ x 25g pack fresh flat leaf parsley, finely chopped

• 2 packs Asda Sweet & Juicy Sweetcorn Cobettes

1 Put the sun-dried tomatoes, chilli, fennel, garlic and paprika in a food processor and whizz until very finely chopped. Add the butter and almost all the parsley (reserve a little to garnish) and whizz until just combined.

2 Heat the barbecue until hot. Spread ¾ of the flavoured butter all over the cobettes, making sure you get in between the kernels. Sit the cobettes on a double layer of foil and scrunch up the sides to make a foil tray.

3 Cook on the barbecue (or griddle pan) for 12–15 mins, turning every so often, until the corn is tender and all the buttery juices have been absorbed and any remaining juicy bits in the tray are starting to catch.

4 Remove the cobettes from the foil tray and pop directly on the grill for 2–3 mins, turning until starting to char. Transfer to a warm serving bowl, top with the remaining butter and toss to coat. Scatter with the reserved parsley and serve immediately.

SUPER SIDES

Full of colour and freshness, these side dishes will make your barbecue spread really shine.

1. Pasta perfection

Asda Fragrant Pesto & Pine Nut Pasta Salad, £2.50/230g

2. Fresh and zingy

Asda Greek Salad, £3/150g with Asda Romaine Lettuce Hearts , £1.09/2-pack

3. Spicy slaw

Asda Extra Special Chipotle Coleslaw, £2/270g

4. A British summer classic

Asda Exceptional Potato Salad*, £2.10/275g

5. Crisp and green

Asda Super Green Salad, £1.25/150g; Asda Herb Salad, £1/75g

6. Cheese lover’s dream

Asda Herby Halloumi Grills, £4.50/225g

PERFECT pairing

Gordon’s Alcohol-free & Tonic, £5.50/4-pack

PERFECT pairing

Tropical rice and bean salad

Full of fruity, zesty flavours that cut right through grilled, smoky meats and veg.

Serves 8 | Ready in 15 mins

1 out of 5

• 400g pack Asda Juicy & Sweet Pineapple Chunks

• 500g cooked basmati rice (see tip)

• 400g tin black beans in water, drained and rinsed

• ½ x 30g pack fresh coriander, roughly chopped

• 125g pack spring onions, thickly sliced

• 75g Peppadew Sweet Piquanté Peppers Mild Whole, drained and finely chopped

• 2 limes

• 2 tbsp extra virgin olive oil

1 Drain the pineapple and reserve the juice in a small bowl. Cut the pineapple chunks into small pieces and put into a large bowl.

2 Add the cooked rice, black beans, coriander, spring onions and peppers. Finely grate the zest from 1 lime and add to the salad bowl.

3 Squeeze the juice from the zested

lime and remaining lime into the pineapple juice. Add the oil, seasoning and whisk together until combined. Pour over the salad and toss everything together until combined.

Cook’s tip You could use 2 microwavable packets of cooked rice, or you’ll need about 165g raw rice to get 500g after cooking. Cook both as per instructions and rinse under cold water until cold. Drain thoroughly.

SUMMER SIP

Use

Non-alcoholic cucumber margaritas

A refreshing mocktail bursting with botanicals in a spicy-rimmed glass.

Serves 8

Ready in 15 mins, plus chilling

out of 5

• 3 large cucumbers

• 4 limes

• 250ml Asda Extra Special Non-Alcoholic Premium

Botanical Drink

• 1 tsp coarse sea salt

• ½ tsp mild chilli powder

• Ice cubes, to serve

• 2 x 150ml cans Fever-Tree Mexican Lime Soda, chilled

1 Using a speed peeler, peel about ½ a cucumber into long, thin ribbons. Peel both the whole cucumbers and the remaining part of the other one, to remove the skin, then chop. Whizz in a blender or in a large jug with a hand blender until smooth. Sieve to remove any seeds.

2 Put the cucumber purée, juice from 2 limes and the botanical drink into a jug and stir to combine. Chill in the fridge until needed.

3 When ready to serve, cut each of the remaining limes into 8 wedges. Mix the salt and chilli powder on a plate.

4 Fill a jug with ice. Layer up with a few cucumber ribbons and ½ the lime wedges. Pour the soda into the cucumber purée and stir to combine. Pour into the prepared jug.

5 To serve each drink, rub a lime wedge around the edge of a tumbler and dip the rim of the glass into the chilli salt to lightly coat. Add some cucumber ribbons then top up with the margarita drink and used lime wedges to garnish.

Cook’s tip The cucumber pureé will keep for 24 hrs in the fridge, just give it a stir before use if it has separated.

Sparkling rosé raspberry and peach melba sangria

Time for bubbly! Bellini meets sangria with this blush-coloured punch.

Serves 8 | Ready in 10 mins, plus chilling

1 out of 5

• 411g tin Asda Peach Slices in Fruit Juice

• 150g pack Just Essentials by Asda Raspberries

• 1 fresh peach, cut into 8 thin wedges

• 750ml Asda Extra Special Mas

Miralda Brut Rosé Cava, chilled

• 2 x 150ml can The London Essence Co. White Peach & Jasmine

Crafted Soda, chilled

1 Put the tinned peach slices and juice in a saucepan, along with 50g raspberries. Bring to the boil and cook for 5 mins, until the raspberries have broken down and peaches are slightly squishy. Remove from the heat and whizz with a hand blender until you get a smooth purée. Pass the purée through a sieve into a bowl. Leave to cool, then chill in the fridge until needed.

2 When ready to serve, put the peach purée into the base of a large drinks jug (you may need 2 jugs). Fill the jug with ice, fresh peach slices and the remaining raspberries, positioning the fruit among the ice.

3 Pour over the cava and then top up with soda. Give it a good stir before serving in stem glasses.

Make ahead Prepare the peach purée up to 1 day in advance and leave to chill in the fridge until needed. Cook’s tip To serve straight into glasses, divide the purée between the glasses then top up with the cava and soda, garnishing each glass with ice, a peach wedge and a few raspberries.

BUDGET SAVVY

£1.45 PER SERVE

Black Forest Neapolitan

This yummy, layered iced treat makes a stunning pud, plus there are extra pops for the freezer too.

Makes 8–10 lollies, plus 8–10 portions

Ready in 45 mins, plus freezing V d

3 out of 5

• 2 x 480ml tub Asda Loaded Choc Fudge Brownie Ice Cream

• 450ml whipping cream

• 397g tin condensed milk

• 450g pot Asda Creamy Coconut Greek Style Yogurt

• 50g Bake by Asda Chocolate Sprinkles

• 350g pack frozen morello cherries

• 50g caster sugar

• 1 tbsp cornflour

• ¾ x 2 litre tub Asda Soft Scoop

Cornish Clotted Vanilla Ice Cream

• pink food gel colouring, a few drops

• 125g dark chocolate, broken pieces

• 8–10 fresh cherries, to decorate

1 Line a 20x20x8cm square cake tin with non-stick baking paper. Extend over edges. Quickly scoop the fudge brownie ice cream into the tin and spread evenly. Freeze for 15 mins.

2 For the coconut frozen yogurt, take an electric hand whisk and mix 300ml cream and condensed milk until stiff peaks form. Fold through 300g coconut yogurt and chocolate sprinkles until combined. Remove the chocolate ice cream from the freezer and top with the coconut fro-yo. Smooth with the back of a spoon. Return to the freezer for 2–3 hrs.

3 For the cherry compote, gently heat the cherries, sugar and 3 tbsp water in a large pan until the sugar dissolves. Bring to a simmer. Mix the cornflour with 1 tbsp cold water until smooth and add to the pan, stirring. Simmer for 1–2 mins, until thickened. Set a colander over a large bowl and pour in the cherry compote to drain. Reserve the cherries and sauce and leave to cool.

4 When the coconut fro-yo layer is just

firm, quickly put the vanilla clotted ice cream into a large bowl. Add 75g cooled cherries, 2 tbsp cherry sauce and a few drops of pink food colouring. Whizz with a stick blender until the ice cream is pink and cherries finely chopped. Spread over the fro-yo layer. Level with the back of a spoon.

5 Insert 8–10 lolly sticks into one half of the ice cream, equally spaced. Cover loosely and freeze for 6 hrs. Mix the remaining cherries and sauce in a bowl and chill in the fridge.

6 For the chocolate curls, melt the dark chocolate in the microwave or in a bowl over a pan of barely simmering water. Spread over a baking tray and chill in the fridge for 10 mins until just set – but not solid. Scrape curls off with a knife. Chill on a plate until needed.

7 Whip 150ml cream to stiff peaks and fold in 150g yogurt. Lift the ice cream from the tin, serve half cut into 8–10 slices with the coconut cream, cherry compote, chocolate and cherries. Cut the remainder with sticks into lollies, and serve up to eager little hands.

Meet the allnew grill star

Budge over beef – thereʼs a new barbecue boss in town. These Salmon & Prawn Tikka Burgers are about to take your Saturday sizzle by storm...

PHOTOGRAPH TOBY SCOTT

There’s nothing quite like relaxing in your garden with an ice-cold drink and the scent of smoking coals – and whatever deliciousness they’re cooking – wafting your way on a summer’s day. And when it comes to what to cook, you have to go a long way to beat a classic burger-and-bun combo, fixed up with all your favourite fillings. Then again, we reckon we may well have managed it with our latest pattie…

Enter our Asda Spiced Salmon & Prawn Tikka Burgers, combining succulent Atlantic salmon flakes with juicy king prawns, which have been expertly blended with tikka spices – cinnamon, cumin, paprika and turmeric – along with ginger, garlic, red pepper and coriander for a genuinely sensational flavour combo.

Whether you roast, fry, or grill on the barbie, these burgers retain their delicate, tender texture and are super-quick to cook. So, whatever the weather may be doing, these delicious patties can be sizzled and served in various ways, making them both a speedy mid-week marvel and a leisurely weekend winner. With so many versatile options, you’ll never be scratching around for something to

Six ways to serve…

Go gourmet with your burger. Pile your toppings into a sweet brioche bun then slather on raita and mango chutney instead of the traditional ketchup and mayonnaise for a big bite to remember.

Burgers, £3/228g. 1 2 3 4 5 6 2 for £5

Turn fish-and-chip Friday into an all-in-one traybake. Crisp up seasoned sweet potato fries, Tenderstem broccoli and our burgers in the oven, then devour with your fave sauces.

Tired of salads and sandwiches? Look forward to lunchtime again with these wraps. Our spicy burgers work wonders crumbled up into a chapati and rolled with salad, mayo and sweet chilli sauce.

Burger bowls are the new Buddha bowls – this one-dish dinner is full of freshness. Build a base of quinoa cabbage, avocado and any other veggies, then add a sliced burger and a zingy dressing.

Fancy fishcakes for dinner?

Shallow-fry these burgers to replicate that golden finish without faffing around with breadcrumbs. Plate up with new potatoes and a summer salad for an easy evening fix.

Lean on those Indian tikka flavours for inspo and pair with a kedgeree-style rice salad. Studded with veg and boiled egg slices, it’s a handy puttogether meal for when you need to eat in a hurry.

ALL FIRED UP

Boss that barbecue banquet this summer with these tried and trusted tools of the trade

Drizzle over your preferred dressing, from super-tasty ketchup to burger sauce

Grab those meat, tofu and cheese slices with ease with a pair of meat forks

Browse our Cook by Asda range of seasonings and up the flavour with your favourite spice

Keep a safe distance from the heat with a pair of good grabbers

Line up your top tools for the job: a basting brush, fish slice and cleaning brush (below)

Sear everything to perfection, from meat to halloumi genius gadget

Spice it up

Cook by Asda Jerk Seasoning, £1.10/48g

Chipotle Seasoning Grinder, £2.30/50g

Piri Piri Seasoning, £1.10/60g

Want to add extra fiery flavour to your barbecue spread? Sprinkle over one of blends from our Cook by Asda range to add an instant burst of yum to your meat, fish or veg.

Seared to perfection

Barbecue Burger Press, £10

Up your grilling game with this weighted meat press – it squeezes out excess grease and helps food cook more evenly. Squidging your burgers and steaks so they’re flatter also helps them cook more quickly and gives that all-important, tasty crust.

Barbecue boss

Barbecue Tongs, £4 ; Silicone Brush, £4; Spatula, £5; 3-in-1 Cleaning Brush, £5

These four pieces of must-have outdoorcooking kit will send you on your way to becoming a grilling master. A spatula and tongs are essential for safe and stress-free burger flipping and sausage turning. Need to top up the marinade on your prawns or steak while theyʼre already cooking away on the barbie? The basting brush will be your new best friend. And better still – thereʼs a handy cleaning tool with three attachments, so you can get to those hard-to-reach places on your grill, leaving it absolutely gleaming.

Get your grill on

Grab your tongs and fire up one of our outdoor cook-stars – whatever your budget, thereʼs a sizzler to suit your needs

All-in-one

Uniflame 4 Burner Gas BBQ with Kitchen Unit, £399

Prep, cook and serve all in the same spot with this barbecue. An integrated outdoor kitchen, it makes cooking a breeze with its cold-water tap, warming grill and chopping boards.

Smokin′ hot

Uniflame Offset Charcoal Smoker BBQ, £99

Earn £2 in your Cashpot

This mega modern grill has enough space for 30+ burgers. Plus it’s packed with great features, such as a built-in smoker box for that authentic barbecue taste. Try slow cooking your meat with the lid down for a melt-in-the-mouth finish.

page

Grilling guru

Uniflame Large Charcoal BBQ, £199

Be a host with the most with this luxury charcoal barbie. From burgers and bangers to kebabs and cornon-the-cob, it has a grill big enough for all your favourites. Plus, there are roomy side and base shelves for extra storage – it even has a built-in bottle opener. Cheers!

Feel the heat

Halmo Kamado Egg BBQ, Efficient, versatile and very stylish, this neat dome-shaped barbecue will look so pretty on your patio. Made from ceramic, itʼ designed to give all-round heat retention and uses less coal than other grills. With handy foldout trays either side, and a set of wheels, it neatly tucks away when not in use, too.

On the go

Portable Charcoal

Fan-Assisted BBQ, £49

Earn £2 in your Cashpot

Make grilling simple (and mobile!) with this sleek, stylish barbecue. Itʼs fan-operated, making it fuel-efficient and easy to light – as well as being compact – perfect for the beach, park or a small gathering in your garden.

Important notice: Breast milk is best for babies and breastfeeding should continue for as long as possible. SMA® Follow-on Milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. *Plant-based DHA sourced from algae. **Based on 600ml daily intake of SMA Follow-on Milk. †Beneficial effect of essential fatty acids is obtained with a daily intake of 2g of a-linolenic acid and 10g of linoleic acid. ZTT1295_0724

HACKS LIKE IT more

Test the trend

Can’t get enough of baked feta? This fave-waywith-feta is still trending as a quick pasta sauce with roasted tomatoes. We gave this dish an Asda Food Team twist to make it perfect for summer sharing. This is sure to whisk you away to the Med!

Baked feta antipasti

Serves 4 | Takes 30 mins V EF

• Asda Greek Feta Cheese

• 2 garlic cloves, skins left on

• 440g pack Asda Extra Special Aromatico Tomatoes

• 150g pot Asda Garlic and Herb Olives

• 1 tbsp olive oil

• 1 tsp dried oregano

• crusty bread, to serve (optional)

1 Preheat the oven to 200ºC/180ºC fan/gas 6.

2 Place the feta in the centre of a small baking dish, add the garlic, tomatoes and olives. Drizzle with oil and sprinkle over oregano.

3 Bake for 20–25 mins until the feta is slightly golden and tomatoes have softened. Serve

Brighten up your summer plate, and embrace cooking and eating outdoors – our fab Food Editor, Clare Knivett shows you how

with hunks of fresh crusty bread for dunking, if you like.

Verdict

We love this trend, it’s super easy, really tasty and looks impressive too. The feta cheese takes on a softer texture, making it perfect for dipping and infusing with the surrounding flavours. This is a delicious win for simple summer entertaining.

PICKLE WITH THAT?

Reach for this vibrant slaw and bring some added zing to burgers and salads this summer. Our new Pickled Slaw combines carrot, white onion and red cabbage with white wine vinegar for an instant flavour hit and pop of colour. Try on top of our Vietnamese pork bánh mì burgers (p46) or with our chicken shawarma (p48) to bring some brightness and punch.

Asda Pink Pickled Slaw, £1/340g^

1 PREPARE your barbecue on a stable surface in an open area. Stack coal in a pile at the centre, with balls of newspaper or firelighters in between.

2 LIGHT the barbecue, allowing the flames to catch the coal.

3 WAIT as flames die down and coals turn white and glow red in the centre.

4 SPREAD the coal evenly for a direct heat – good for foods like burgers. Or, push coals to one side to create an indirect low heat, perfect for chicken.

Waste-saver Making a recipe from our chickpea feature (p39)? Don’t drain away your bean water (aquafaba) – this protein-rich ingredient acts as replacement egg white in baking. Store in ice cube trays or freezer bags or visit asda.com/good-living/search/aquafaba for recipe ideas.

Shop pretty outdoor dining items with our al fresco accessories

Effortlessly cool

Stash away all your chilled drinks and snacks with this cute, lightweight bag.

Stitch Collapsible Cooler, 20L, £13*

All set

Everything you need to make your family picnics a total walk in the park.

Value Dinner Set, 25-piece, £8

Tumble tots

Say no to spills and yes to on-the-go sipping with this handy cup-and-straw set. Multicoloured Kidsʼ Tumblers, set of 4, £10*

Switch out the cheddar for a vegan cheese, and the soured cream for dairy-free yogurt.

Veggie baked enchiladas

Itʼs a team effort from the veggie stars of the season with this hearty dish. You can even get a head start by making the bean mixture the day before the match.

Serves 4 | Ready in 1 hr 15 mins

For the filling

• 1 tbsp olive oil

• 1 red onion, finely chopped

• 2 red peppers, finely chopped

• 2 medium sweet potatoes, peeled and cut into 1cm pieces

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 tbsp dried oregano

• 1–2 pinches Cook by Asda Crushed Chillies or Cook by Asda Chipotle Chilli Flakes (depending how spicy you like it)

• pinch of ground cinnamon

• 2 tbsp tomato purée

• 3 garlic cloves, crushed

• 2 x 400g tins chopped tomatoes

• 2 x 400g tins black beans, drained and rinsed

• 1½ tbsp red wine vinegar

• pinch of caster sugar (optional)

• 180g bag Asda Mild & Tender Baby Spinach

To assemble and serve

• 8 Asda Wheat & Corn Tortillas

• 100g Asda British Light Extra Mature Cheddar

• ½ small red onion, finely diced

• ½ x 30g pack fresh coriander, roughly chopped

• Mexican-style pickled jalapeños (optional)

• lime wedges (optional)

• 100ml half fat soured cream (optional)

1 Heat the oil in a large, high-sided frying pan over a medium-high heat. Once hot, add the onion, peppers and sweet potatoes and cook, stirring regularly, for about 8–10 mins.

2 Turn the heat down to medium then add the cumin, paprika, oregano, chilli flakes, cinnamon, tomato purée and garlic. Cook, stirring, for 2 mins more,

until aromatic. Add the chopped tomatoes, 300ml water, black beans, red wine vinegar and sugar (if using).

3 Season, bring to a simmer and cook for 25 mins, until the veg is tender and the sauce thickened. Taste and adjust seasoning and spice. In the final few mins, add the spinach a handful at a time, stirring, until wilted. (If making this in advance see our cook’s tip, below.)

4 Preheat the oven to 200°C/180°C fan/gas 6. Add a couple of large spoonfuls of the bean mixture to a high-sided 20x30cm baking dish, spreading out so it covers the base. Lay a tortilla out on a chopping board and add a couple of spoonfuls of the bean mixture in a line along the middle of it. Bring the sides of the tortilla up and over to encase the bean mixture, then carefully add it to one end of the baking dish, seam-side down.

5 Repeat with the remaining tortillas and bean mixture, nestling them next to each other in a line. Scatter over the cheese and bake for 25–30 mins, until deep golden brown and bubbling.

6 Leave to stand for 5 mins. Serve with diced onion, coriander, jalapeños, lime wedges and soured cream, if using.

Cook’s tip Transfer the cooked and cooled mixture to an airtight container. Leave to cool completely then chill in the fridge for up to 3 days, or freeze for up to 3 months. If freezing, defrost overnight in the fridge before continuing with step 4.

PERFECT pairing

Chopped chicken salad tortilla bowl

For a zesty flavour sensation that will have your supporters cheering, youʼll have to go a long way to beat this zingy summer dish – complete with edible bowl!

need to use 2 baking sheets to do this. Bake for 8–10 mins until the edges are turning golden brown.

3 Set aside to cool while still in the foil, they will firm and crisp up as they cool.

4 Line a baking sheet with foil then add the chicken breasts and all their marinade to it. Bake until they have turned a deep golden brown colour and are cooked through, 20–25 mins.

5 Meanwhile, make the dressing. Add all the ingredients to a jug and season with salt and pepper. Blitz until smooth using a stick blender, alternatively you could do this in a liquidiser. Add 2 tbsp water to loosen, then taste and adjust seasoning or loosen with a little more water if you like. It should have a fairly thick but pourable consistency. Set aside until needed.

• 25g Cook by Asda Chipotle Paste

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 1 lime, juice only

• ½ tbsp olive oil

• 2 chicken breasts

For the tortilla bowls and salad

• 4 Asda Wheat & Corn Tortillas

• ½ iceberg lettuce, trimmed and roughly torn

• 200g cherry tomatoes

• 3 spring onions, trimmed

• ½ x 30g pack fresh coriander, leaves picked

• 198g tin sweetcorn in water, drained

• lime wedges, to serve

For the dressing

• 1 ripe avocado, roughly chopped

• 3 limes, juice only

• 3 tbsp olive oil

• ½ x 30g pack fresh coriander

• 2 tsp runny honey

1 Start by marinating the chicken. Put the chipotle paste, cumin, paprika, lime juice and olive oil in a mixing bowl and season with salt and pepper. Stir, then add the chicken breasts and turn until evenly coated. Cover and chill until needed up to 24 hours in advance.

2 To make the tortilla bowls, preheat the oven to 200°C/180°C fan/gas 6. Lay a tortilla out on a chopping board then prick a few times with a fork, this will stop them from puffing up in the oven. Heat each tortilla in a microwave on full power for 10 secs, then place over an upside-down pudding bowl, pressing down the sides to create the bowl shape. Take a large piece of foil and lay it on top of the tortilla, pressing it around the sides to create a mould for the bowl shape. Lift the foil-wrapped tortilla off the bowl, then place foil-side down on a baking sheet. Repeat until you have 4 tortilla bowls – you may

6 Once the chicken is cooked, set aside to cool for 10–15 mins, until warm but not piping hot. Using your largest chopping board, lay out the lettuce, tomatoes, spring onions, most of the coriander leaves and the cooled chicken. Use your largest knife to chop everything together, you will need to use your knife to keep bringing ingredients back into the middle of the board to ensure everything is evenly chopped. Keep chopping until you have bite-sized pieces. Transfer it all to a bowl, then add the sweetcorn and toss everything together. Taste and adjust seasoning.

7 Remove the cooled tortilla bowls from the foil, divide them between plates and fill them with the salad. Top with the dressing, remaining coriander leaves and lime wedges.

Cookʼs tip Serve immediately to prevent the tortilla bowls going soggy; unfilled tortilla bowls will keep crisp for 24 hrs in airtight containers.

Smashed tortilla burger wraps

Blow the competition away with cheeseburgers folded into crispy layers for a perfect mouthful with every bite.

Serves 8 | Ready in 1 hr 15 mins

• 500g pack Asda Flavourful Lean Beef Steak Mince

• 1 medium onion, finely diced

• 1½ tsp dried oregano

• 1 egg, beaten

• 8 Asda Wheat & Corn Tortillas

• 2 tbsp olive oil

• 8 Asda British Red Leicester Cheese Slices

• 8 tbsp Asda Burger Sauce

• 2 little gem lettuces, halved, trimmed and finely shredded

• 2 Asda Crunchy & Fragrant Vine Ripened Tomatoes, thickly sliced

• sliced gherkins (optional)

1 Add the beef mince to a mixing bowl with the onion, herbs and beaten egg. Add salt and pepper, then use your hands to mix it all together until evenly combined. Divide into 8 even pieces.

2 Lay a tortilla wrap out on a chopping board. Position the tip of a knife in the centre of the tortilla with the handle pointing at you, then cut down so that there is a cut from the centre to the

BUDGET SAVVY £1.19 PER SERVE

bottom of the tortilla. Add one piece of mince mixture to the bottom right quarter of the tortilla, then use your hands to press it down so that the mince mixture covers this quarter with a small border at the edges, the patty should be about 1.5cm thick.

3 Heat a little of the oil in a non-stick frying pan over a medium heat. Once hot, carefully lay the tortilla with the beef side facing down in the pan. Cook until the beef is deep golden brown and just cooked through, 5–6 mins. Use a spatula to press the quarter with the mince down while it cooks, but don’t press the surrounding tortilla wrap into the pan as this may cause it to burn. If it starts browning too quickly, turn the heat down to ensure the beef cooks through without burning.

4 Carefully place the tortilla, beef patty facing upwards, onto a chopping board. Add 1 cheese slice to the top right quarter, then add 1 tbsp of burger sauce and a small handful of the shredded lettuce to the top left

quarter. Finally, add 2 tomato slices to the bottom left quarter, adding some gherkin slices if you like. Carefully fold the quarter with the beef on top of the quarter with the cheese, then fold this to the left so that it folds onto the quarter with the lettuce and burger sauce, then finally fold it down onto the quarter with the tomato. Set aside and repeat with the remaining ingredients until you have 8 tortilla burgers.

5 To toast them, place half in a large clean frying pan over a medium heat and fry until really crispy on both sides, about 1–2 mins per side. To melt the cheese, cover them with a lid for the final 2 mins, then repeat with the remaining burgers.

KICK-START YOUR CHRISTMAS SAvINGS

Save throughout the year and the stress of the big Christmas spend will melt away… Get ahead with the Asda Christmas Savings Card and earn up to £15.

The more you save, the bigger the bonus!

EARN UP TO £15

HOw YOU START SAvING

You can start the Asda Christmas Savings Card with as little as £5, and save up to £500. Set up automatic top-ups so savings take care of themselves, or top up when it suits, online or in store.

The more you save on your Christmas Savings Card, the bigger the payout – earn a bonus of up to £15.

SPENDING YOUR SAvINGS

Your savings are there for you to spend whenever you need them, in both Asda and George.

MEALS IN MINUTES

CUT OUT & KEEP

Rustle up taste-bud-tickling dishes, each with fewer than five ingredients

salmon noodles

Soak 1 pack noodles in a bowl of boiling water for 5 mins. Drain and allow to cool slightly, then place in a clean bowl. Meanwhile, mix the coleslaw kit with the sachet of mayo and 3–4 tbsp juice from 1–2 squeezed limes and season Using a piece of kitchen roll, pat the 2 sweet chilli salmon fillets dry. Add 1 tbsp oil to a frying pan over a medium heat, then pan-fry the fish skin-side down for 4 mins until crisp, then flip and cook for a further 2 mins. Remove from the heat and pour in the sweet chilli sauce from the packet, spooning it over the fish, heating through for at least 30 secs. Plate up the fish on top of the noodles and slaw. £1.15/300g

Teriyaki

Bring 1 pack thick-cut beef rump steak to room temperature. Dry the steak using kitchen paper, then season and oil with 1 tbsp oil. Fry in a hot frying pan, over a high heat, for 3–4 mins on each side until cooked to your liking. Drizzle 4 tbsp teriyaki sauce over the steak then, off the heat, sizzle for 30 secs. Transfer the steak and sauce to a plate, cover and rest. Cut ½ cucumber lengthways and scoop out the seeds with a teaspoon. Halve again lengthways and slice thickly. Mix with 1 pack edamame and quinoa salad. Slice the steak and divide the salad, steak, sauce and resting juices between plates.

Rosemary and garlic lamb steaks with baby potatoes

Serves 2 | Ready in 15 mins

Bring 1 pack lamb rump steaks to room temperature. Heat 1 tbsp oil in a frying pan over a high heat, then fry the lamb for 2–3 mins on each side. Transfer to a plate, then cover and rest for at least 5 mins. Microwave 1 bag baby potatoes on full power for 6–7 mins, leave to stand for 1 min. Pierce holes in 1 pack sugarsnap peas then microwave on full power for 2–3 mins, leaving to stand for 1 min. In a large bowl, toss 60g watercress with the cooked potatoes and the sugarsnaps Add in 1 tbsp olive oil, some salt and pepper and mix. Serve the salad alongside the rested lamb steaks.

Leek risotto

Serves 2 | Ready in 45 mins V

Heat 1 tbsp of olive oil in a saucepan over a medium-low heat, add the sliced leeks (reserving a handful) and cook covered for 10 mins until soft. Add 175g arborio rice to the pan and fry, stirring, for 2–3 mins. Dissolve 1 veg stock pot in 750ml boiling water. Add a ladleful of stock at a time over a medium heat, stirring, until absorbed then add the next. After 20–25 mins, the rice should be tender and risotto creamy. Turn off the heat, stir through 3 tbsp pesto, season and cover again. Fry the reserved leeks in 1 tsp olive oil until golden, about 5 mins. Spoon over the risotto to serve.

£2.40/500g

£1.10/190g

Green olive tapenade

prawn couscous

Serves 2 | Ready in 25 mins EF

Finely chop the florets from the 160g Tenderstem® broccoli and set aside. Cut the stems into 3–4cm pieces. Heat 1 tbsp olive oil in a saucepan over a medium heat, then add 100g giant couscous and fry for 1–2 mins until golden. Add 500ml just-boiled water to the pan and stir. Simmer for 8 mins, adding the broccoli stems for the final 2–3 mins. Drain well, then return to the still-warm pan and stir through 4 tbsp tapenade and the chopped broccoli florets. Cover and leave to stand for at least 10 mins. When cool, stir through a pack of 150g cooked prawns and pepper. Serve with a squeeze of lemon, if you like.

£1.60/300g

Sticky mango gammon

with stir-fried rice

Serves 2 | Ready in 20 mins

1 out of 5

Remove the core and stalk from a savoy cabbage then thinly slice 160g. Heat 2 tsp veg oil in a frying pan. Add 2 gammon steaks, cook for 5 mins; flip and cook for 5 mins more Heat 1 tbsp oil in a wok, add the cabbage, 50ml hot water, salt and pepper. Stir-fry the cabbage for 4 mins. Tip in a pack sticky rice and a splash of water Stir-fry for 3–4 mins. Add 4 tbsp mango chutney and pepper to the steaks pan, basting the steaks and shaking pan, bubbling for 30–60 secs. Remove the steaks to a plate with the rice. Stir 50ml hot water into gammon pan for a quick sauce. Pour over the steaks. Serve.

Pesto basa en papillote

Serves 2 | Ready in 25 mins GF EF

Preheat the oven to 200°C/180°C fan/ gas 6. Fold two 50x50cm pieces of baking paper in half. Drain, rinse and pat dry a tin new potatoes, halving any big ones. Chop a pack fine beans in half. Spread 1 tbsp pesto onto the inside base of the paper, layer ½ the beans and potatoes. Season. Add another 1 tbsp pesto then top with a basa fillet. Brush the fish with 1 tsp olive oil and season. Starting at the corner, fold in the edges of the paper to make a sealed packet. Repeat, bake for 18–20 mins. Open carefully to release steam. Add 2 tbsp pesto to each fillet and serve.

£2.75/300g

Chargrilled chicken with nduja orzo Serves 2 | Ready in 25 mins EF

£2.50/300g £1.40/240g

Brush a hot griddle with 1 tsp of vegetable oil. Rub 2 tbsp nduja and mascarpone sauce all over 2 chicken breast fillets on both sides, place on the hot pan and cook for 5–6 mins without moving. Turn the chicken and cook for a further 5–6 mins until cooked through. Transfer to a plate, cover and keep warm. Bring a pan of water to boil and add 150g orzo. Boil and simmer for 7–9 mins until tender, then drain. Return the orzo to the still-warm pan along with remaining sauce and resting juices from the chicken. Warm through for 3–4 mins. Chop ½ pack rocket and stir through the orzo, divide between plates with the remaining rocket and sliced chicken.

Marinated lamb steaks with sweet potato wedges and chimichurri sauce

Steak night just got an exciting new edge to it. Cook your meat South American style, drenched in a hot, herby sauce and served with smoky, thick-cut wedges.

Serves 4 | Ready in 55 mins, plus marinating and resting

2 out of 5 of your 5-a-day 

For the lamb

• 3 garlic cloves

• 1½ tbsp olive oil

• 1½ tbsp red wine vinegar

• 2 tsp dried oregano

• 2 x 300g pack Asda Tender Lamb Rump Steaks

For the sweet potato wedges

• 1kg Asda Creamy & Flavoursome Sweet Potatoes

• 2 tbsp olive oil

• 1 tsp paprika

For the chimichurri sauce

• ½ x 30g pack coriander, finely chopped

• ½ x 25g pack parsley, finely chopped

• 2 shallots, very finely chopped

• ½–1 red chilli, very finely diced (remove the inner membrane and seeds if you prefer less heat)

• 1 garlic clove, crushed or finely grated

• 4 tbsp red wine vinegar

• 4 tbsp olive oil

1 To marinate the lamb, bash the garlic cloves with the flat side of a knife and add to a mixing bowl with the oil, vinegar and oregano. Add the lamb steaks and turn to coat, then cover and leave to marinate for at least 1 hour or up to 12 hours in the fridge.

2 Preheat the oven to 220°C/200°C fan/gas 6. Peel the sweet potatoes then cut into wedges about 7–8cm long and 2–3cm wide. Divide them between 2 wide, low-sided baking trays. Divide the oil and paprika between them, season then toss until evenly coated and spread out across the trays. Roast for 40–45 mins, turning halfway through cooking, until golden brown, crispy and cooked through. You may need to swap over the trays halfway through to ensure

they cook evenly.

3 Meanwhile, to make the chimichurri sauce, add all the ingredients to a small mixing bowl, season with salt and black pepper then stir together. Taste and adjust the seasoning if needed, then set aside.

4 Remove the marinated steaks from the fridge 20 mins before you want to start cooking them. To cook the steaks, heat a wide frying pan over a high heat. The steaks shouldn’t be too close together in the pan so, if necessary, you can use 2 frying pans at once to ensure the steaks brown nicely. Once hot, add the steaks, discard the garlic and pour over the marinade. Season with salt and pepper and cook for 3–4 mins each side for medium, adding an extra minute each side if you prefer it to be more well done. The marinade will evaporate while they cook. Reduce the heat if they start turning dark too quickly. Transfer to a chopping board; leave to rest for 5 mins.

5 Alternatively, to use a barbecue, heat until hot – if you are using coals wait for them to turn white and glow red before you start cooking. Cook for 4–5 mins each side for medium, adding an extra minute if you prefer them to be more cooked through. Baste with the marinade as you go. 6 Serve the steaks with the sweet potatoes and chimichurri alongside.

Cook’s tip If serving this to people who don’t like spicy food, you can stir together all the ingredients for the chimichurri sauce, except the chilli, then transfer ½ to a separate bowl. Add the chilli to one bowl and leave the second without spice.

Minted lamb kebabs with apricot and almond tabbouleh

Full of Middle Eastern flavour, our light summer salad sings with freshness and is great for sharing. Pair it with herb-infused skewers and a cooling tzatziki.

Serves 4–6 | Ready in 40 mins

2 out of 5

• 250g bulgur wheat

• 2 lemons, juiced and zested

• 2 tbsp olive oil

• 75g sultanas

• 2 x 360g packs Asda Tasty Minted Lamb Kebabs

• 75g dried apricots, roughly chopped

• 1 courgette, trimmed and coarsely grated

• 3 spring onions, trimmed and thinly sliced

• ½ x 30g pack fresh mint, leaves picked and roughly chopped

• 60g bag fresh rocket

• 40g flaked almonds, toasted To serve

• Asda Tzatziki

These juicy lamb koftas are deliciously gluten-free and seasoned with dried mint and onions. Grill-ready, cook them midweek or for a weekend barbecue.

Asda Tasty Minted Lamb Kebabs, £4/360g

1 Add the bulgur wheat to a large, lidded saucepan with 500ml water and a pinch of salt. Cover with a lid, bring to the boil then reduce the heat to low and cook for 10 mins, until the water is mostly absorbed. Remove from the heat and leave to stand for 5 mins, then transfer to a large mixing bowl. Stir through the lemon juice and zest and olive oil, season, then stir well and set aside to cool for 15 mins.

2 Meanwhile, add the sultanas to a small heatproof bowl and cover with 4 tbsp of just-boiled water. Set aside to soak for 15 mins. Heat your grill

to medium and place the kebabs on a wide baking tray lined with foil. Wrap the wooden ends of the skewers with foil before placing under the grill and cook, turning regularly, until deep golden brown all over and cooked through, 15–17 mins.

3 Add the apricots, courgette, spring onions, mint and rocket to the cooled bulgur wheat. Drain the sultanas, add to the bowl and stir through. Transfer the bulgur salad to a platter, scatter over the flaked almonds and serve with the kebabs, along with the tzatziki.

Cook’s tip To cook on a medium-hot barbecue (with ashen coals) wrap the skewer end with foil and turn regularly, until nicely charred on the outside and cooked through, for about 15 mins.

TASTE MATCH

taste tested M&S

Moist, tender and deliciously rich, try our M&S Taste Match assured chops. A great family staple for your fridge or freezer.

Asda Tender Lamb Chops, £4.50/300g

Curried

and yogurt-marinated lamb chops with pilau rice

A mindblowing marinade packed with a whole host of spices. Quick enough for a midweek meal, impressive enough for guests.

Serves 4 | Ready in 35 mins, plus marinating GF EF

For the lamb

• 200g Asda Creamy Coconut Greek Style Yogurt (plus extra to serve)

• 25g piece fresh ginger, peeled and finely grated

• 3 garlic cloves, crushed

• 1 tbsp ground turmeric

• 1 tbsp garam masala

• ¼ tsp hot chilli powder

• 1 lemon, juice only

• 1 tbsp vegetable oil

• 2 x 300g packs Asda Tender Lamb Chops

For the rice

• 300g basmati rice

• 1 tbsp vegetable oil

• 1 large onion, finely diced

• 2 garlic cloves, crushed

• 2 tsp cumin seeds

• 1 cinnamon stick

• 2 bay leaves

• ½ x 30g pack fresh coriander, most chopped

To serve (optional)

• East End Hot Mango Mint Sauce

1 Make the marinade by combining the yogurt, ginger, garlic, turmeric, garam masala, chilli powder, lemon juice and oil in a mixing bowl and season. Add the lamb chops and stir to coat, then cover and leave to marinate in the fridge for at least 1 hour or overnight.

2 Add the rice to a large bowl, cover with cold water and soak for 30 mins.

3 Add the oil to a large saucepan with a tight-fitting lid over a medium-high heat. Once hot, add the onion with a pinch of salt and cook, stirring regularly, until deep golden brown and softened, 8–10 mins, lowering the heat if it starts to turn dark too quickly. Meanwhile, rinse the soaked rice in a fine sieve under cold running water until it runs clear, then set aside.

4 Add the garlic, cumin and cinnamon stick to the pan and cook, stirring, for 2 mins until aromatic. Add the rice with 500ml water and the bay leaves, then season with salt and black pepper. Cover with a lid and bring to a simmer.

Turn the heat to low and cook for 10–12 mins, until the water is absorbed. Remove from the heat and leave to stand for 5 mins, then use a fork to fluff up the rice. Discard the cinnamon stick and bay leaves and stir the chopped coriander through it.

5 Preheat grill to high. Lay the lamb chops on a foil-lined baking tray, brush with any remaining marinade and cook for 5 mins each side for medium, until slightly charred. Add an extra minute each side if you prefer them well done.

6 Once the lamb is cooked rest uncovered for 5 mins before serving with the rice, mango mint sauce swirled with extra coconut yogurt, if using, and coriander leaves.

Houmous with spiced lamb and pine nuts

A taste and texture explosion. Serve on a big platter and let people create their own delicious flatbread medley.

Serves 4–6 | Ready in 1 hr 30 mins

For the spiced lamb

• 1 tbsp olive oil

• 2 x 300g packs Asda Tender Diced Lamb

• 2 onions, thinly sliced

• 3 garlic cloves, crushed

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp ground cinnamon For the houmous

• 2 x 400g tins chickpeas

• 125g tahini

• 4 tbsp olive oil

• 2 lemons, juice only

• 1–2 garlic cloves, roughly chopped (use more or less depending on your preference)

To serve

• 30g pine nuts, toasted

• 10g fresh parsley, roughly chopped

• pomegranate seeds (optional)

• 6 flatbreads, toasted (optional)

1 To make the spiced lamb, heat the oil in a large, lidded frying pan or casserole pot over a medium-high heat. Add the lamb and cook, stirring occasionally, until deep golden brown all over, about 8–10 mins. Reduce the heat slightly then add the onions with a pinch of salt and cook for a further 6–8 mins, until the onion is deep golden brown and softened.

2 Add the garlic, cumin, coriander, paprika and cinnamon and cook, stirring, for 2 mins until aromatic. Pour in 500ml water, season and bring to a simmer. Turn the heat to low, cover with a lid and cook for 1–1 hr 15 mins, until the lamb is tender.

3 Meanwhile, make the houmous.

Tip the chickpeas with their water into a saucepan, cover with a lid and bring to a simmer. Simmer for 2 mins, then set a sieve over a heatproof bowl. Drain the chickpeas into this and reserve the water. Carefully tip the hot chickpeas into a blender with 150ml of the hot chickpea water plus the tahini, olive oil, lemon juice and garlic. Season with salt and pepper and blend until really smooth, regularly stopping to scrape the sides down with a spatula as you do so. Keep blending for approximately 6–7 mins. Add a further 1–2 tbsp of the chickpea water to loosen if needed. Or you could do this in a large bowl with a stick blender. Set the houmous aside to cool.

4 Once the lamb is tender, remove the lid and turn the heat up to medium. Cook until the sauce is reduced and slightly sticky, about 5–6 mins. Taste and adjust the seasoning, then remove from the heat and use two forks to shred the lamb into bite-sized pieces. Spread the houmous out across a large serving plate, leaving a dip in the middle for the lamb. Spoon the lamb into the middle, then top with toasted pine nuts, parsley and pomegranate seeds, if you like. Serve immediately with the justtoasted flatbreads, if using.

Made using handprepared prime cuts of meat, our diced lamb is perfect in stews, pies and curries.

Asda Tender Diced Lamb, £4.50/300g

MY KIND OF

P ICNIC

The sun is high in the sky, which can only mean one thing – time to sprawl out on your favourite blanket and enjoy some serious snacking

RECIPES

KATY GREENWOOD FOOD P HOTOGRAPH S MELISSA REYNOLDS-JAMES

Meet Jen

Jen: ‘I love being outside in nature. It feels like summer is finally here when you have your first picnic. One of my favourite al fresco-eating memories is being out with a group of friends and playing a game of rounders right before we sat down for our meal. It was a great way to whet the appetite, plus I managed to hit the ball, which for me is very impressive. I love picnicking in big groups of friends so that I can get a taste of lots of different kinds of food. This tuna orzo salad is my go-to picnic treat – it’s easy to make and always seems to impress the crowds. I love how flavourful, colourful and filling it is.’

Tuna orzo salad

With enough protein here to fuel a rounders, football or frisbeethrowing filled day, this dish wins!

Serves 5 | Ready in 20 mins, plus cooling DF MF LF

out of 5 of your 5-a-day u

• 300g Asda Orzo Pasta

• 4 eggs

• 285g jar Asda Chargrilled Mixed Peppers

• ½ cucumber

• 2 x 198g tins Asda Tuna Steak in Brine, drained

• 85g black or Kalamata olives, halved For the dressing

• 5 tbsp oil from the jar of peppers

• 3 tbsp red wine vinegar

• 1 garlic clove, finely grated or crushed

• 2 tsp dried Cook by Asda Herbes de Provence

1 Bring a large pan of water to the boil, and cook the orzo as per the instructions on the packet, until al dente. Drain well and tip into a large mixing bowl or a plastic container (with a lid) to cool.

2 Bring another pan of water to the boil, add the eggs and cook for 8 mins. Transfer the eggs to a bowl of cold water to cool. Once cool, peel and quarter each egg.

3 Drain the peppers, reserving the oil they came in. Chop the chunks of pepper into smaller pieces and add to the orzo. Halve the cucumber lengthways, then using a teaspoon, scrape out and discard the seeds and slice into thin crescent moon pieces. Add the cucumber to the orzo and peppers with the tuna and olives. Toss everything together.

4 Transfer the pasta salad to a container suitable for travel if it is still in a mixing bowl, and then sit the eggs on top. Tip all of the dressing ingredients into the jar that the peppers came in, season to taste and screw the lid on tightly. Chill the salad until you are ready to set off.

5 When you’re ready to eat, give the dressing jar a really good shake, pour over the salad, mix together thoroughly and tuck in.

Cook’s tip Freeze small juice cartons and use as mini ice packs for the pasta salad container. Enjoy both on your picnic and have less to carry home!

Leftovers tip Save a portion in the fridge and toss with salad leaves and a squeeze of lemon juice the next day.

Meet Lin and her husband Mick

Lin: ‘We love a good picnic and think food somehow tastes twice as good outdoors. I’ve been enjoying picnics since I was a toddler with grandparents, aunts, uncles and cousins. We would share sandwiches, cakes and a flask of tea all sitting on a rug with a cushion for Nanny. Nowadays we are the grandparents with children and grandchildren in tow; comfy, foldable chairs have replaced the rug for us and the picnic food has had a bit of an upgrade, too. We love to take a selection of pies, fresh fruit, like beautifully ripe strawberries, plus a bottle of wine and squash for the kiddywinks. We like to have a combination of homemade and shop-bought treats, but these chicken sausage rolls are our favourites. Light, flaky pastry filled with chicken and a flavour kick of red pesto, topped with tasty sesame seeds, make perfect finger food for everyone to enjoy. You’ll most likely find us on our local hills in Golden Valley this summer, somewhere we’ve gone as a family for decades. It has a large duck pond to entertain the little ones and plenty of space to get out the frisbee, too.ʼ

Chicken and red pesto sausage rolls

Is it a proper picnic if it doesnʼt include these classic snacks? We think not. Baked in buttery, flaky pastry, the surprise inside is a tasty meat switch.

Makes 12 | Ready in 40 mins d

• 320g pack Asda Ready Rolled Light Puff Pastry

• 340g pack Asda Extra Special 6 Chicken Sausages

• 2 tbsp Asda Red Pesto

• 1 garlic clove, finely grated or crushed to a paste

• ½ x 30g pack basil leaves, chopped

• 1 egg, beaten

• 2 tsp sesame seeds (optional)

1 Unroll the pastry, saving the paper, and cut in half lengthwise, so you have 2 long strips. Heat the oven to 200°C/180°C fan/gas 6.

2 Mash the sausages with a fork in a medium-sized mixing bowl. You can leave the casings on, as they are easy to break up into the meat, but difficult to peel off. Mix the mashed sausage meat with the red pesto, garlic and chopped basil. Season to taste.

3 Divide the sausage meat in half, then press into long thin logs, along one side of each of the pieces of puff pastry. Brush the other side

of the pastry with some egg then roll up from the sausage meat side, so that the pastry joins with the egg-washed side. Use a fork to seal the edges. Roll so that the join is underneath. Cut each roll into 6 equal pieces and brush the tops with more egg wash, then cut the top with a sharp knife and sprinkle with sesame seeds, if using.

4 Place on a baking tray, on the baking paper the pastry was rolled in, and cook for 25 mins in the oven, until golden and puffed. If you want to bake these sausage rolls in an air fryer, heat the air fryer to 200°C and bake in 2 batches for 12–15 mins each.

Cook’s tip Swap the red pesto for green, or for Thai curry paste, to keep snacks interesting all summer.

HEY PESTO!

Freeze pesto in ice cube trays, then pop 1–2 cubes into a pan of hot pasta and melt through.

PERFECT pairing

Kopparberg 0% Strawberry and Lime, £1.50/500ml

Meet Marcel and family

Marcel: ‘Whether it’s in a park or by the beach, as long as we’re together, any spot is the perfect picnic location. And sometimes, even our living room floor becomes the ultimate destination on rainy days. My two little children, Valentina and Octavian, light up every picnic with their laughter and energy. It’s all about us making memories together, sharing snacks, playing games, and baking together. Our chocolate chip flapjacks are like bites of happiness! They’re the ultimate picnic treat – sweet, chewy, and packed with chocolatey goodness and they’re perfect for keeping the kids fuelled up for all their running around. Plus, they’re so easy to make and the children love baking them. I can’t wait to see the excitement on my kids’ faces as we pack our picnic basket and head out. Whether it’s discovering hidden trails, trying new picnic recipes, or lying on a blanket and watching the clouds go by, I know it’s going to be a fun day out.’

Tell us about your foodie gatherings

We want to know what you’re cooking up in the kitchen with friends or family. Email your story, along with a selfie, to [email protected]

Seeded chocolate sandwich flapjacks

No messy fingers here – the choccy is hidden in the middle, so it’s a treat to be discovered and keeps mess to a minimum!

Serves 16 | Ready in 45 mins, plus cooling V EF

• 200g unsalted butter

• 200g soft light brown sugar

• 300g Asda Jumbo British Porridge Oats

• 50g plain flour

• 75g Asda Three Seed Mix

• 150g Bake by Asda Dark Cooking Chocolate, chopped into small pieces

1 Line a 20x30cm baking tin with baking paper. Heat the oven to 160°C/140°C fan/gas 4. Put the butter and sugar in a small pan and melt together over a low heat, stirring often.

2 Tip the oats, flour and 50g of the seed mix into a large bowl. Once the butter mixture is completely melted, pour over and mix well. Press half the mixture into the prepared tin, then scatter over the

chocolate pieces, plus any choccy flakes left on the chopping board. Press over the remaining oaty mixture to cover the chocolate completely, then scatter over the remaining seeds, pressing firmly to stick them down and smooth the top.

3 Bake for 30 mins until the top is golden. Leave to cool completely before cutting into bars, and keep in an airtight container for 10 days.

Cook’s tip An empty, straight-sided jar makes the perfect mini rolling pin to get your flapjack fingers looking smooth and flat on top.

Leftovers tip These bars will keep nicely for 10 days in an airtight container or freeze for 3 months. Use any varieties of chocolate to sandwich, or just 100g plus a handful of raisins or sultanas for extra chewiness.

Per 56g

TUNA CAESAR-STYLE LETTUCE CUPS

We’ve been inspired by Gold Medalist Kadeena Cox to create a super-tasty lunch recipe for Tuna Caesar Style Le uce Cups. Quick, easy and healthy, it’s perfect for a protein-packed lunch.

Ingredients:

1 John West no drain fridge pot

1 li le gem le uce

20 reduced-fat croutons Parmesan, shaved Wedges of lemon

For dressing:

1 ASDA Anchovy Fillets in Olive Oil

1 lemon, juice only

1 tsp Dijon mustard

1 small clove garlic, crushed

2 tbsp grated fresh parmesan

4 tbsp Greek yogurt

2 tsp extra virgin olive oil

Black pepper

How to make

1. Make the dressing by crushing the anchovy fillet along with 2 tablespoons of lemon juice, mustard, garlic, and grated parmesan.

2. Gradually whisk in yogurt and olive oil, then stir in black pepper. Adjust with more lemon juice if needed and store half in the fridge.

3. Wash and dry gem le uce leaves, reserving 4 large leaves. Shred remaining leaves finely and divide among whole leaves.

4. Add 5 croutons to each le uce cup, then divide tuna between them. Top with shaved parmesan and dressing.

5. Sprinkle with black pepper and serve with lemon wedges. Enjoy.

Sipping in the sunshine

As the sun goes down and the barbecue fires up, make sure you’ve the perfect patio pour to hand with Clive Donaldson’s best garden bevvies

Cannedwines

The crisp one

Nice Sparkling White, £2.50/187ml

This Spanish Airen from La Mancha is deliciously dry and crisp, pairing beautifully with the moules frites on p35.

Hot right now

Most Wanted Pinot Grigio Fizz, £2.50/20cl

A single-serve sparkler thatʼs the ideal partner to the rich and spicy falafel on p42. Bubbly and refreshing with every sip.

Bella Roma

When In Rome Pinot Grigio, £2.75/187ml

This Italian white meets its match in our tagliatelle (p33). Enjoy the peach and apple notes chilled, but not ice cold.

So appealing…

19 Crimes Rosé, £2.50/187ml

Looking to balance the spices of our chilli-butter cobettes dish (p53)? This vibrant pink wine with refreshing acidity works perfectly.

Bottled wines

Keeping cool

Rosemount Estate

Chardonnay, £12/75cl

Chardonnay is making something of a comeback this year. Pair the smoky oak in this Rosemount with our fish paté recipe on p26.

Anyone for fizz?

Fillipo Sansovino Extra Dry Prosecco DOC, £7/75cl

Sip a chilled glass of this award-winning Prosecco with our jerk pork on p24. Pear and apple notes bring a nice sweetness – heavenly!

Popping pink

Wine Atlas Monastrell Rosado, £6.50/75cl

With flavours of cherries, strawberries and herbs, this dry wine is robust enough to stand up to the spicy prawn and chorizo skewers (p49).

Tropical kiss

Asda Spiced Rum & Cola, £4/4-pack

These pre-mixed cans are ideal for barbecues, and the spiced rum will go well with the pineapple in our rice and bean salad recipe on p56.

Botanical notes

Gordon’s Alcohol-free & Tonic, £5.50/4-pack

Pair with the Asda Halloumi Grills (p55); the botanics and citrus are a great match with the herby, chilli dressing.

Taste the tang

Asda Vodka, Lime and Soda, £4/4-pack

Expertly blended, tripledistilled vodka is mixed with soda and lime for a light tipple to sup with our chicken salad tortilla bowls (p72).

Feeling fruity

Smirnoff Raspberry Crush & Lemonade, £2/250ml

Quaff this bold drink with Asda Chicken Drumsticks and Thighs (p51). Fruit fans will love the raspberry flavours.

Cannedcocktails

Hit refresh Kopparberg Premium Cider

0%, £8/10x330ml

We all know chicken and cider are old friends, so it’ll come as no surprise that this no-alcohol drink and our chicken sausage rolls (p89) will make for a happy picnic.

Papple

pals

Brothers App-solutely Pear-fect, £1.75/500ml

This Somerset cider mashup combines pear and apple in one delicious drink. Try with the pork bánh mì burger on p46 – pork and apple are a perfect match.

Hoppy times

Birra Moretti Sale di Mare 4-pack, £7/4x330ml

What to drink with traditional pub grub, like our ploughman’s classic hotdog (p44)? This citrussy hops beer has notes of pine, with subtle sea-salty undertones.

Spirit of Italy

Via Roma Premium Lager 4-pack, £6/4x440ml

Crisp and dry with subtle hints of Italian orange, summer officially starts with the hiss of the bottle cap. Serve with our New York smoky hotdog on p45.

Beer & cider

PICNIC 'N' MIX

PICNIC

Get the look

Shiny new sunshine buys for all, plus back-to-school prep

A summer spread

We’re officially in the season of spontaneity, so get into a sunny state of mind and embrace an al fresco adventure with our new picnicware range. Just because you’re outdoors doesn’t mean you have to skimp on fine-looking crockery. Dine in style with our plastic dinner set and tumblers – they’re lightweight, durable, and elegant. You can lay out picnic eats and treats on an outdoor rug with cutesy florals – perfect for grazing in the park, beach, or your own garden oasis. Daisy Hi Ball Tumblers, £8/4-pack; Blue Reactive Glaze Dinner Set, £30/12-piece; Floral Outdoor Rug, £10.

ACTCLASS

It’s the summer holidays, which means it’s time to kit out the kids in new school uniforms – they’ll look so smart and be ready to ace the new term in style

Wrap up… …in our autumn collection, we’ve got every kind of coat to suit all personalities, from mini puffer jackets in bold florals to shimmery lilac raincoats and too-cool-forschool gilet jackets.

Disney Frozen Coat (1–8 years), from £22^; Blue Sports

(3–16 years), from £18*; Pokémon Comic

£8+; Black Sports Jacket (3–16 years), from £18**; Kids Black Puffer (3–16 years), from £22*; Bomber Jacket (sizes XS–3XL), £32; Black Gilet (3–16 years), from £14**; Pink Pastel Ombré

Mac (3–14 years), from £20*; Unicorn Print Padded

from £16+

Pocket rockets

Racing red pops against charcoal grey shorts and this pleated skirt. You can’t go wrong with a super-smart V neck or a button-up cardi, with collars neatly on show.

RIGHT Senior Black Knitted School Cardigan, (sizes 6–14), £12; Bomber Jacket (sizes XS–3XL), £32; Senior White Short Sleeve School Shirts

2-pack, (10–18 years), from £5.50*; Black Puffer Jacket (3–16 years), from £16**

BELOW Easy On Grey Pleated School Skirt 2-pack (2–16 years), from £8*; Easy On Grey Shorts 2-pack, (2–16 years), from £5*

Team effort

It’s game on with our grade-A PE kit range. You’re onto a winning streak when you stock up on our crew neck tees, sporty shorts and easy-care, comfy-towear zip-up hoodies.

LEFT Senior Black Permanent Pleats School Skirt, 2-pack (sizes 6–14), £16; Grey Slim Leg School Shorts 2-pack (3–14 years), from £6*

BELOW White Crew Neck School T-Shirt 2-pack (3–16 years), from £2*; Black Zip-Up Hoodie (3–14 years), from £5*; Black School Football Shorts 2-pack (3–16 years), from £4*; Black School Slim Leg Joggers 2-pack (3–16 years), from £8*

from £10*;

8–2), from £15*; Red Gingham

School Dress 2-pack (3–14 years), from £10*; Black Mary Jane School Shoes (sizes 10–6), from £10*

Dino drink

It all adds up

It’s a winner

George Home Dinosaur Bottle, 420ml, WAS £2.50 NOW £2*

Casio FX-85GTCW Scientific Calculator WAS £16 NOW £12*

Polar Gear Football Combo Cooler, WAS £8 NOW £6*

Koala snacks

Disney Stitch Lunch Bag, WAS £8 NOW £6*

Shiny shoes

Black Patent Chunky Sole Mary Janes, from £10 (sizes 10–6)

Our FAVE

Mathlete

Helix Cool Curves Maths Set, WAS £3.75 NOW £2.75*

Get arty

Posca Paint Marker 8-pack, WAS £16 NOW £12*

Neon brights

NOW £2.25*

SUNSHINE

Remember pastel pops and ditsy florals?

Noughties style has returned to the rails of our new G21 collection – who doesnʼt love a fashion throwback?

THIS PAGE Polka Dot Midi

Dress (sizes 6–22), £24

BELOW Lime Satin Midi

Dress (sizes 6–22), £24

OPPOSITE PAGE Floral

Print Top (sizes 6–22), £16

Sun seekers

It’s in the details with this floral blouse, from a gentle ruffle at the sleeves to a cropped waist and cute tie to soften the neckline. It’ll look great with a floaty midi skirt or denim cut-offs.

Floral Tee Dress (sizes 6–22), £20

ready… Get SUMMER

The sun’s out and it’s time to stock up on beauty essentials, head down to your nearest Asda store or shop online for your faves

Calming neutrals

Beautifully textured to give that chic pottery look without the price tag. Grey Large Resin Aged Effect Bottle, £12

Sipping in style

These on-trend travel tumblers are proper thirst-quenchers. Green Cactus Mason Jar, £2.50/each*

Sun-kissed

Benefit from vitamin E and watermelon with this sun lotion. Garnier Invisible Protect Glow 30 SPF, £14º/150ml

Play time

Be adventure-ready with daisy separates in orange on pink. Top and Shorts (ages 1–8), £10/£12/£14

Lounging around

A super-stylish chair that will bring a little sophistication to any outdoor space. Metal Lounge Chair, £39

edit THE

Be active, be lazy, be playful… whatever your plans this summer, be prepared with our sunny selection of great buys

Finishing touches

This versatile rug is the missing piece that will really tie your room together. Aster Jute Circle Rug, from £60^

Stay cool

Light and breezy, grab the ultimate wardrobe refresh for the season. Green Floral Dress (sizes 8–22), £22

Dine in style

Load up your al fresco eats onto vibrantly patterned picnicware. Coral Stripe Picnic Plates, set of 4, £8

Power suit

Add a pop of colour and a smart jacket to make you feel like a million dollars! Green Blazer (sizes 6–24), £28

Face time

Get that glow and protect your skin this summer. Garnier Vitamin C Daily UV Brightening Fluid, £13+

Beach days

Get ready to catch some serious waves – or rays. Crinkle Brief, £8; Crinkle Bandeau, £10 (sizes 8–22)

All that flickers

Cast a pink glow in your home with a coral coloured glass candle holder. Pink Orchid Striped Candle, £6

Make a splash

Bundle up in this soft, cosy set after a long bath. Lobster Towel Range, from £4.50**

READY for school

Bunny buddies

Show little ones just how much fun school is going to be. Hooray! It’s Our First Day by Martha Mumford, £4

Totally roar-some

A two-piece for the kids in dino print with an adorable matching bag. Dino Dress & Bag (1–8 years), £7/£8/£9

Striking shapes

We love the sculptural form of this stand – it’s the perfect perch for your book or cuppa. Resin Side Table, £39

Feel good

Find your glow from the inside with these wellbeing wonders

LIVE BESTyour

HOLIDAY

Whether you’re staying put in the UK or heading abroad, try out these travel tips and tricks for a smooth-sailing summer holiday WORDS LOUISA STREETING

FOCUS ON… Skin health

Ellie Howard, Asda Nutritionist

We’re pretty clued up when it comes to how the sun can affect our skin, but how does diet impact our goals to get that healthy glow? There are quite a few micronutrients which all play a role in the maintenance of normal skin, such as vitamin A, vitamin B2 (riboflavin), B3 (niacin) and zinc. These micronutrients are all found in eggs, meat, dairy, fish and some fortified cereals* Vitamin C, found in citrus fruits, broccoli, peppers, and other fruits, also contributes to normal collagen formation for the function of skin. Check out the Asda Health Menu, a tasty range that has been developed to help support all aspects of your health. For example, the Tandoori Butternut Squash Biryani may help with your immune health, and is also high in vitamin A, which contributes to skin health, too.

Want a simpler way to boost your nutrition? Look out for Live Better logos and The Health Menu by Asda labels across dozens of products.

CONSIDER…

Destination dupe travel

Want a holiday like the Maldives without the hefty price tag? Travellers are ditching tourist hotspots in favour of destination twins. Think quieter beaches and hidden gems… Craving Grecian paradise? Try Paros over Santorini. Yearning for Italian coastal bliss? Turkey’s Bodrum offers a stunning dupe of Amalfi.†

Myth buster: Is jet lag really caused by tiredness? While lack of sleep can leave you feeling out of whack, it’s actually all about your internal body clock going out of sync after a long flight, throwing off your natural sleep-wake cycle.º

5 WAYS TO STAY SAFE IN THE SUN

Enjoy brighter days safely (and in style!) while protected from damaging UV rays with our top tips.

Slap on SPF

Remember to reapply sun cream every two hours.^

Asda Protect Clear Sun Spray SPF 50 High, £4

Put on a hat

A widebrimmed hat will shield your eyes, face and neck. Shimmer Trim Floppy Hat, £12

‘Cycling is a great way to see new places at a gentler pace’

‘When I’m riding my bike, I’m fully immersed in the sights, sounds and surroundings. I visited my family in Shanghai earlier this year and created my own cycle route, from West Bund for skyline views to feeling the buzz on Nanjing Road. I had the freedom to explore destinations that may not be accessible by car or public transport. I can follow a hidden trail, visit a tucked-away café or find a viewpoint away from tourist hotspots. Cycling isn’t just good for your body – it’s good for your soul too! You’ll boost your mindset and tackle new adventures.’ Arrow, 32, North London

Do you have a wellbeing story to share?

Tell us your experiences – email [email protected]

Layer up

Whack on a long but loose cover-up to help prevent sunburn. Blue Abstract Cotton Beach Shirt, £11

†expedia.co.uk/travel-trends-unpack-24/destination-dupes; ºsleepfoundation.org/travel-and-sleep/jet-lag ^nhs.uk/live-well/seasonal-health/sunscreen-and-sun-safety/

Shield your eyes

Keep peepers protected with a pair of sunnies to help block out harmful rays.^

Khaki Rectangle Sunglasses, £6

Find shade Pop up a big parasol during the sunʼs strongest hours (10am–4pm). Leanover Parasol, £89

2 FOR £9 on selected books

THE greatESCAPE

Is there anything better than losing yourself in a book?

Whether you’re holidaying at home or away, get utterly lost in one of these riveting reads

THE EDGE-OF-SEATER

The Wrong Sister Claire Douglas, Penguin, £5.50

This heart-pounding tale revolves around Tasha and Alice – two sisters with contrasting lives. When Tasha and her husband take a break, and Alice steps in to care for the children, a life-altering attack on Alice ensues, leaving Tasha questioning everything – including why she was the intended victim. If youʼre a fan of gripping, suspenseful page-turners, this is the pool-side story for you. In stores now

THE BIG SOFTY

A Thousand Broken Pieces

Tillie Cole, Penguin Books, £5.50

The highly anticipated sequel to the TikTok sensation, A Thousand Boy Kisses, follows a heartbroken Savanna Litchfield as she joins a group of grieving teens on a journey around the world. There, she meets Cael Woods – someone who’s no stranger to the pain and anger of grief. Will these two young souls be able to save each other from their loneliness? You’ll have to pack it in your hand luggage to find out…

In stores 18 July

THE CURTAIN-TWITCHER

Our Holiday Louise Candlish, HarperCollins, £5.50

Enjoy watching the drama unfold from a safe and sunny place as the blissful destination of Pine Ridge becomes a scene of simmering resentment between locals and holiday-home owners. Starting with acts of vandalism but escalating into far more grievous events, the trip that visitors Charlotte and Perry have been looking forward to all year is about to get downright dangerous. In stores now

THE DREAMER

The Life Impossible

Matt Haig, Cannongate Books, £10 Haig has been soothing our souls with his wise words for years, and his latest fictional outing is no different. The Life Impossible introduces us to Grace – a retired maths teacher who inherits a run-down house in Ibiza, and with it, an unforeseen future. But first, she must finally come to terms with her past…

In stores 29 August

THE DARK COMEDY

The Hotel Avocado

Bob Mortimer, Gallery UK, £10 British funnyman and bestselling author Bob Mortimer brings his grimly comedic A game to his new novel, where central character Gary Thorn has a big life decision to make. And thatʼs before a mysterious newcomer throws an additional spanner in the decisionmaking works: soon, he could well be dead… Clever, funny, and faintly ridiculous, chuckle along with Bob as you chill out by the pool.

In stores 29 August

THE TRUTH SEEKER

The Edge

David Baldacci, Pan, £5.50

2 for £9

The sequel to the Sunday Times bestselling The 6:20 Man sees the return of hero Travis Devine. Now part of a secret government agency, Travis has been tasked with solving the murder of a CIA analyst in a remote town in Maine during an icy winter. Here, everyone has something to hide – not least, Travis himself. If you want to feel the chill while youʼre sunning yourself, this is the book for you. In stores now

THE FLASHBACK FAVE

This is Me

Katie Price, John Blake, £11

Itʼs been two decades since her first autobiography, and now Katie Price is back with a new tell-all book that chronicles the highs and lows of her life in the public eye. Katie shares a candid account of her journey of self-discovery, reflecting on her past relationships, the mediaʼs role in her career, her mental health, the significance of family, and much more.

In stores 18 July

THE MIDLIFE MARVEL

My Favourite Mistake

Marian Keyes, Michael Joseph, £11

The bestselling author is back with her eighth novel about the Walsh family. Fans will already be familiar with Rachel, Claire, Helen, Margaret and their sister Anna, who, in this latest instalment, gives up her enviable life in New York City to return to Ireland, where she reconnects with the ‘almost’ love of her life. Written with Keyes’ usual wit and charm, this is escapism at its finest. In stores now

BREAKFAST WITH CHAMPIONS

‘It just shows the

difference you make when you come

together’

Asda’s Community Champion Ellen Gill chats with Joanne Zellweger from Manchester

Sensory Support Service at our Eastlands store

WORDS LOUISA STREETING PHOTOGRAPHS CRAIG ROBERTSON

For Asda Community Champion, Ellen Gill, her top priority is to give back to Manchester. One of the groups she works with is Manchester Sensory Support Service (MSSS) to help young people with hearing and vision loss. She met with Joanne Zellweger, an early years lead and teacher for the deaf, to talk about their music mornings and working alongside the BBC’s Tiny Happy People, a free UK-wide service that supports parents and carers in developing their children’s communication skills.

Ellen: Iʼve been working at Asda for 22 years, but now I’ve got the best role in the shop. It connects you to so many community groups, schools, colleges, services and clubs. You and I hit it off straight away and I will

always support you in anything you need. The work you do is great.

Joanne: When I first met you, Ellen, I was really pleased because you’re such a bubbly and friendly person – nothing was a problem. We support over 600 children across Manchester who have a hearing loss – from when they’re infants right up to young adults. It’s been wonderful to be able to use the Asda community room for our music morning and drop-in sessions for our early years children and their parents.

E: I’m so proud that we are able to help you run these music mornings. Sensory Support is close to my heart – there are deaf people within my family – and music is a wonderful way to communicate with people who have sensory issues.

J: We all call it Big Asda! The parents can go shopping or have a coffee in the café after the sessions.

E: I have so many memories. I just love to watch the teachers get into character during those sessions and see the children get involved.

J: All the music mornings are special, especially the sessions when you see a parent who has felt quite isolated start to feel able to share their experiences with the others. It’s a session where they are happy to chat.

E: Support for these families is key – those who are struggling when their child receives a hearing or vision loss diagnosis. I’ve been through a very similar experience myself and it can be overwhelming at times.

J: We grow every year through collaborations. Recently, we used Tiny Happy People to show parents and carers how to bring storybooks to life with actions and voices. They all went home with loads of ideas to try.

E: I’m looking forward to working with them more. Their resources and workshops have really helped me.

J: Me too. It’s great that when we come together we are able to push forward the development of language in children with a hearing loss.

E: And the more we collaborate, the bigger it gets. On the Asda side, it’s about communicating the amazing work we can do as a community.

J: I’d also love to teach the Asda staff some sign language and invite them to our music morning sessions.

E: That sounds like a great idea – any way we can spread the word and get more people involved.

‘Music is a wonderful way to communicate with people who have sensory issues’

J: You always go above and beyond to make sure we have everything we need. It would be impossible for us to run our music mornings without Asda. You need an Asda community room and an Ellen to really thrive.

E: [Laughs] Asda is your second home now, isn’t it? You live here with me...

J: Yes, I’m always at Big Asda!

E: I will help you for as long as Sensory Support needs me. You won’t be able to get rid of me!

Get involved!

BBC’s Tiny Happy People, is a resource for parents and carers to help develop 0–4 year old’s speech and language skills. Go to bbc. co.uk/tinyhappypeople or scan the QR code for fun tips & advice.

Promoter: Asda, Asda House, Great Wilson Street, Leeds, LS11 5AD. Be in with a chance to win an

Asda £250 Gift Card

Clarityn Allergy Tablets contain loratadine. Always read the label. Terms and conditions apply. 18+ UK only. Enter at asda.com/win. Internet access required. Prize draw opens 00:00 13/06/24 and closes 23:59 07/08/24. No purchase necessary. Winners will be randomly drawn, the first 10 win a £250 Asda Gift Card and 5 runners up a £25 Asda gift card. Maximum one entry per person, per household. For full terms and conditions, visit https://groceries.asda.com/event/clarityn-summer-competition.

Your chance to win £250

This weekʼs shop (and more!) is on us. All youʼve got to do is complete our reader survey to be entered into our draw

Here at Asda Magazine, your feedback is not just important, it’s crucial. Whether you’ve loved or loathed something, your input is what helps us improve. How else are we going to make your magazine even better? So if you couldn’t get enough of May/June’s coffee milkshake (pictured, right), let us know. If our fashion feature got you excited for summer, tell us why you loved it. And if our seasonal wine picks helped you try something new, we want to know!

Once you do, we’ll enter you into our prize draw where you could come away with a whopping £250 gift card to spend in store or online. Plus, there are two runners-up gift-card prizes of £50 and £25 up for grabs. For your chance to win, visit asdamagsurvey.com or simply scan the QR code below to be whisked away to our questionnaire. Make sure you’ve completed it by 11.59pm on 27 August to be entered. Good luck!

What’s on my plate…

Funny and fabulous, best-selling author and BBC podcaster, Marian Keyes, tells us why she loves a happy ending

Your 16th (wow!) novel, My Favourite Mistake , is on Asda shelves right now. Tell us about it… It’s about a woman in midlife who does a post-COVID pivot. She gives up a stressful job in New York, walks away from her long-term relationship, and moves back to Ireland, where she reconnects with a person she’s had a 20-year ‘almost’ relationship with. Now they’re both single and living in the same place, and they discover there is still something there. It’s about redemption, the possibility of change, and how we grow. It’s about people in midlife falling in love.

Where do you find inspiration for your brilliant characters?

I’ve always been an outsider, which meant I often watched other people to figure out how they went about life. And that habit has stayed with me. People are fascinating – we are so complicated. Any characters I create are flawed – we can’t be human and not be.

And do you have a fav ourite character ?

I must confess I’m very fond of Anna Walsh from My Favourite Mistake. She’s just so kind, and independent, and a little bit unconventional. She’s a rebel!

Best thing about writing?

I’m so tied into the idea of a happy ending, where everybody is good and all the things they’ve struggled through are resolved – while knowing in my own head this is not the final picture of their life. I love writing about families, too. They’re such mad, dysfunctional things. Just because people come from the same gene pool, doesn’t mean they have anything in common, and yet they’re all made to go around together in a gang.

What is your go-to refreshment t o help fuel the writing process?

I love elderflower and apple cordial. I have a pretty jug and a special glass and that’s my writing treat.

How do you unwind?

OK, this is going to sound a bit much, but I have a treadmill in my house, and sometimes I come home and I’ll run 8km on it and I’ll feel so happy and calm at the end of it. I am in no way fit and I have a bad knee and everything, but I feel so different afterwards. Then another way is watching telly. Any sort of Scandinavian thing, or a show about luxury hotels, I really love.

What does the remainder of 2024 hold for you?

In August, I’ll be speaking at the Edinburgh Festival and I’ll be

recording another series of my podcast, Now You’re Asking, with the wonderful Tara Flynn. Also, I just moved into a new house and for the first time ever I’m obsessed with fabrics and wallpaper in a way that I never thought I would be. I can’t do anything by halves. So I’m really excited about making things wildly colourful at home…

My Favourite Mistake (published by Penguin Michael Joseph) is out now in hardback at Asda, £11

5 quick-fire questions

If you were a pudding... Banoffee pie; sweet, carby, delish.

Scrambled, fried or poached?

I find eggs incredibly odd I ’ m afraid; they look like something from outer space

What’s Bread, Favourite I’m a one-pot cook.

After

A bowl with some posh yogurt

Black Forest Neapolitan ice cream recipe p59