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Lidl Bakery
Wine and beer
Smoky chicken shawarma pittas
Colourful BLT salad with crunchy sourdough croutons
Sweet strawberry cake
Smoky barbecued lettuce with creamy Caesar dressing
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NEW
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The secret for turning home bakes into patisserie-worthy treats lies in this smooth and creamy caramelised biscuit spread. Also available in crunchy
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You won’t need a passport to get your hands on these oh-so-good Portuguese custard tarts
These super-soft and squidgy Japanese-style balls are like blissful little ice cream clouds
We’ll race you to the shelves to meet Stevie the Snake and his mate Susie! They’re the only snakes we’d be happy to come across in store
Kind to kids skin and even kinder to your bank balance
Barbecues, garden parties, picnics… we’ve got summer sorted with eats and treats that are best enjoyed under a bright, sunny sky
Click for Chicken Shawarma Pittas
Click for Colourful BLT Salad
Click for Sweet Strawberry Cake
Discover more
Click for Smoky Barbecued Lettuce
Whisk together the yogurt, garlic and lemon juice for . Season with black pepper for . Warm the pittas on the barbecue, or in the toaster, and spilt open. Spread with houmous; add a handful of salad leaves.
3.
Heat a barbecue to hot then barbecue the chicken thighs for 16-18 minutes, turning occasionally, until the meat iscooked through. Alternatively, you can cook them in a hot griddle pan on the hob. Remove to a board to rest for 5 minutes.
2.
For the chicken, put the thighs in a large bowl. Mix together all the remaining shawarma chicken ingredients, then add this to the bowl for . Stir well to coat the chicken and leave to marinade for a minimum of 2 hours, ideally overnight.
1.
MAKES 8 | PREP 5 MIN | COOK TIME 20 MINS, PLUS MARINATING
1kg chicken thigh fillets 1 tsp garlic granules 2 tsp ground cumin 2 tsp smoked paprika ½ tsp ground cinnamon ½ tsp ground turmeric ½ tsp chilli flakes 2 tbsp olive oil Juice of ½ lemon
• • • • • • • • •
For the chicken
125g Greek yogurt 1 clove garlic, crushed Juice of ½ lemon 8 pitta breads 200g houmous mixed leaf salad chilli sauce (optional)
For the pittas
• • • • • • •
Use two forks to shred the chicken into chunky strips, then pile this into the pittas and drizzle with the yogurt sauce. Finish with chilli sauce, if you like a bit of .
4.
Did you know that bagged salad leaves are one of the most commonly binned food items in the UK? If you have any leftover from this recipe, try adding them to a green smoothie. Blitz with green apple, frozen banana, water and squeeze of lemon juice for extra colour.
*Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press; subject to change.
£1.59
£3.89
£4.49
500g, 90p/100g
No time to cook from scratch? These ready-to-go barbecue buys are all set to sizzle…
90p
per serving*
Per pitta: 450 cals, 3g sugar, 15g fat, 2.5g sat fat, 0.13g salt
Click for more
Whisk the extra-virgin olive oil with the mayonnaise and season totaste. Drizzle over the salad, add the croutons for and toss to coat. Scatter over the bacon to serve.
Thickly slice the larger tomatoes and then halve the baby plum tomatoes. Put them in a large serving bowl fo and toss with the lettuce and chopped fresh herbs.
Heat the olive oil in a frying pan and fry the bacon until crisp. Remove from the pan and leave to cool, then roughly tear. Using the same pan, fry the sourdough in the remaining bacon fat until and golden. Transfer to a plate lined with kitchen paper to absorb excess oil and fat. Leave to cool.
71p
½ tbsp olive oil 4 rashers smoked back bacon 150g sourdough bread, cut into chunky cubes 1kg mixed tomatoes (we used salad, baby plum and Valentina varieties) ½ small iceberg lettuce, shredded 2 tbsp chopped fresh parsley 1 tbsp chopped fresh basil 2 tbsp extra-virgin olive oil 1 tbsp light mayonnaise
Per serving: 131 cals, 4g sugar, 6.5g fat, 1.5gsat fat, 0.6g salt
As operations director at his farm in Kent, Chris has been supplying us with flavour-packed produce for years – and he knows a thing or two about making the most of British tomatoes
Read the article
29p
£1.79
99p
Chris, tomato farmer
Here at Lidl, we’re proud of the close relationships we have with our farmers – and we know all of them take a careful approach to quality over quantity. For tomato growers like Chris, this means spending a lot of time getting the planting density right. ‘We have half a million plants,’ he says. ‘But overcrowding can result in tomatoes
that are too small or don’t grow.’ It also means using a careful balance of technology and people. ‘Data and science helps determine how much we grow, but our pickers hand select only the best tomatoes to in every pack.’ Chris singles out the cherry tomato ‘Piccolo’ as one of his favourites: ‘Piccolo is a really nice cherry on the vine, with a great balance of acidity and flavour.’
Keep tomatoes out of the fridge before eating
Get the best out of your tomatoes once you get them home with Chris’s top tomato tips
so their aroma isn’t suppressed. The aroma is critical to tasting – you can really taste a difference when you try a tomato in the greenhouse, surrounded by the fragrance of other vines.
Try them in autumn and winter, too. Lower light levels mean it takes longer for them to grow – and the longer they’re on the vine, the better.
British tomatoes aren’t just for summer!
The vine itself is fresh, despite being cut from the plant, so it’s still feeding the tomatoes even in your home, and keeps them fresher for longer.
Buy tomatoes on the vine if you can.
Dollop the jam over the surface for , then use a knife to swirl the jam through the batter. Press the strawberry slices on top and bake for 45 minutes. Test the cake is done by inserting askewer in the middle – if it comes out clean, it isready. Remove from the oven and set aside.
Beat together the butter and 100g of the sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition, then beat in the condensed milk and 1 teaspoon of the vanilla extract for . Combine the flour and salt and carefully fold through the batter, until fully combined. Pour into the lined cake tin.
Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 23cm square cake tin.
SERVES 12 | PREP 15 MIN | COOK TIME 45 MINS
240g butter, softened 100g caster sugar, plus and extra 50g 4 medium eggs 225g condensed milk 2 tsp vanilla extract 225g selfraising flour ½ tsp salt 3 tbsp strawberry jam 300g strawberries, thickly sliced
Per serving: 495 cals, 34g sugar, 27g fat, 16g sat fat, 1.1g salt *Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press; subject to change.
54p
What midlands-based grower Thomas wants you to know about his very British berries
Thomas, strawberry farmer
Times have changed since Thomas and his family started growing soft fruiti n the late 1970s. ‘The industry has grown and we’ve grown with it!’ he says. Instead of uncovered crops, berries are now digitally monitored and ripened in protective polytunnels. And while the growing process uses high-tech equipment, picking the berries relies
– so encouraging people to eat our strawberries and raspberries can only be a good thing.
Berries are packed with Vitamin C and anotixidants
– they’re slightly less tart than you might be used to which, I think, makes them more appealing to children.
Kids will love our juicy, sweet raspberries
and toss them directly into the blender when you’re next making smoothies. Or, purée them into sauce and freeze that.
Freeze extra strawberries,
Put the extra 50g sugar and the vanilla extract in a pan with 3 tablespoons of water. Heat gently until the sugar has dissolved then bring the mixture to a simmer and cook until sweet and syrupy. Brush the syrup over the warm cake and leave to cool completely before cutting into squares.
on something else altogether. ‘It comes down to human instinct,’ says Thomas. ‘We work with experienced pickers who are absolute naturals and who know by sight which berries are ready to pick’.
Meanwhile, slice a the sourdough baguette and brush the slices with a little oil. Barbecue or griddle for 2-3 minutes, turning once, until toasted.
Halve the Gem lettuces, put in a bowl for and toss with the olive oil. Griddle the lettuce on a hot barbecue or griddle pan for 5-6 minutes, turning once, until , lightly charred and starting to wilt.
To make a dressing, put the egg yolk, garlic, Dijon mustard, anchovies and lemon juice into a mini food processor and blitz until smooth. Slowly add the extra-virgin olive oil, continuing to blitz, until you have a dressing.
SERVES 6-8 | PREP 10 MIN | COOK TIME 10 MINS
1 medium egg yolk 1 crushed garlic clove 2 teaspoons of Dijon mustard 25g drained anchovies juice of 1 lemon 75ml extra-virgin olive oil 6 Little Gem lettuces 2 tablespoons ofolive oil 125g sourdough baguette 25g parmesan shavings
• • • • • • • • • •
Per serving: 157 cals, 1g sugar, 12g fat, 2g sat fat, 0.4g salt *Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press; subject to change.
40p
Transfer the lettuce to a serving dish. Drizzle over the dressing and toss to coat the lettuce. Tuck in the toast and scatter over parmesan shavings to serve.
Visit our website for more fresh meal inspiration and summer activities with the kids.
We're big on Lidl ideas this year, and we've got plenty of activities the whole family can enjoy. From recipe inspiration to heaps of games, crafts for the kids and exercise challenges, discover all sorts of ideas to help keep boredom at bay.
Get set for a sizzling summer with everything from veggie and fish dishes to award-winning meat feasts.
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Perfect for your barbecue spread, and Taste Approved by the Good Housekeeping Institute.
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Click for more recipes
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Make it a picnic to remember with award-winning grab and go items that will please everyone round the picnic blanket
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Whether fruity or creamy, hand-held or scooped from a tub, these frozen treats have added cool
Coffee, biscuits and all things jammy… your ice cream will be anything but vanilla with these customisation hacks
Warm a tablespoonful of sweet raspberry jam in the microwave, then swirl it through a serving of vanilla ice cream for an instant raspberry ripple.
500ml
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Scoop ice cream onto one of your biscuits, and sandwich with another cookie for . Easy and delicious.
Make like an Italian and pour hot freshly brewed espresso over a scoop of vanilla for a dessert with a kick.
Give it the ripple effect.
Make an ice-cream sarnie.
Try an affogato.
35p
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There’s no better wine to serve at a summer soirée than a perfectly pale pink rosé… pop one of these in the fridge, pronto
‘It certainly is! Rosé is much more refreshing when it is chilled and on a hot summer’s day it can warm up quickly in the glass or bottle, so adding an ice cube makes sense. In fact, in the south of France, drinking La Piscine de Rosé is encouraged in bars and restaurants – possibly because it might lead to the sale of a second bottle! Frozen fruits like raspberries and strawberries can also keep rosé chilled – and add a pleasingly aesthetic touch.’
We ask Lidl’s resident Master of Wine Richard Bampfield…
£6.79
75cl
£5.49
£5.99
Richard Bampfield
The Lidl Deluxe label is all about exceptional quality, authenticity and craftsmanship. In wine, that means
finding special wines that are outstanding examples of their provenance or grape variety
Good news for craft beer lovers! We have teamed up with award-winning breweries from across the UK to produce a bespoke range of refreshing pale ales, lagers and stouts, with cans all designed in eye-catching Lidl colours – and all at great value. But which of our brews will you choose? If you’re new to craft beer, here’s a lowdown on their characteristics.
Dark, full-flavouredales famed for their roasted flavour – have more depth to them than others.
• Stouts
Come with a smooth textureand higher alcohol content.
• IPAs – or India Pale Ales
Amber-coloured,with a malty flavour
• Pale ales
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With its pretty pale rose-pink colour, elegant amount of fizz, faint sugared strawberry fragrance and juicy red berry flavours, this rosé is a real crowd-pleaser.
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This rosé wine from southern Italy is unbelievably good value. Its slight sweetness goes well with cheese and other salty appetisers and snacks.
Crisp and dry, this wine has notes of forest fruits and plum and is perfect for picnics – it pairs well with cold meats or a salmon quiche.
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A salmon-pink wine from Languedoc Roussillon that’s fresh, fruity and elegant with excellent acidity.
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500ml, 4.6% ABV
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