Olive Magazine

Olive LOVES...

HOT SAUCE

A fiery blend of scotch bonnet chilli balanced with sweet roasted pineapple and ginger – perfect for chicken wings. £4.95/150ml, aloha65.com

COOKBOOK

Rustle up your own coppa and salami with this meticulously researched, approachable step-by-step guide. £20, Lorenz

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Altro da Olive Magazine

Olive Magazine1 min lettiCookbooks, Food, & Wine
Cook’s Notes
To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks. ■
Olive Magazine1 min lettiCookbooks, Food, & Wine
Still Hungry?
25 MINUTES + COOLING | MAKES 12 | EASY | GF desiccated coconut 175gegg whites 2golden caster sugar 75gvanilla extract 1 tspdark chocolate 100g, chopped 1 Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium hea
Olive Magazine6 min lettiRegional & Ethnic
Green Genius
If spring had a flavour, it would be these brightly herbaceous ‘spring’ rolls. The asparagus, mangetout, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a fun roll-it-yourself midweek dinner for the family. 30 MINUTES | MAKE