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Olive Magazine1 min lettiRegional & Ethnic
Cook’s Notes
If you can’t get hold of pre-made shawarma spice blend then you can make your own by toasting 1 tbsp each of cumin and coriander seeds with a 6cm stick of cinnamon and some cardamom pods. Remove the seeds from the cardamom, then blend to a powder in
Olive Magazine1 min letti
Cornish Saffron Company
Saffron is generally considered a Middle Eastern spice – 90% of the world’s crop is grown in Iran – but it’s also an integral part of Cornish history. In the 14th century, it was traded by the Phoenicians for copper and tin from the mines but, until
Olive Magazine1 min lettiInternet & Web
Listen Up!
1 We’ve just launched a brand new series of the podcast Disasters and Triumphs. 2 Each episode we’ll be asking guests from the food world about pivotal moments in their career, and what success means to them. We’ll also explore the flipside of that