Olive Magazine3 min lettiRegional & Ethnic
Smoked Paprika
15 MINUTES | SERVES 2 | EASY | GF salted butter 25g, softenedsweet smoked paprika (pimentón) 1 tbsp (see cook’s notes)dry sherry 1 tbsplemon ½, zested, plus a squeeze of juiceolive oil 1 tbspgarlic 4 cloves, crusheddried chilli flakes a pinchlarge r
Olive Magazine6 min lettiCookbooks, Food, & Wine
Heroes Of Lockdown
At the beginning of lockdown, reopening her Creameries restaurant could not have been further from Mary-Ellen McTague’s mind. Instead, she threw herself into coordinating Eat Well, a coalition of stellar chefs from Manchester restaurants such as Hisp
Olive Magazine2 min lettiRegional & Ethnic
Welcome to October
October seems to suit Britain like no other month. As soon as temperatures dip, a return to our beloved comfort food in all its warming, rib-sticking glory makes us happy. How good do these recipes sound: melted cheese with roasted potatoes, and choc
Olive Magazine6 min lettiRegional & Ethnic
Chef''s TABLE
77 Berwick St, London W1F 8TH Malabar monkfish curry Crackling spinach Guava chilli sour Crispy salt ’n’ pepper okra Fatt Pundit is styled as a rather chic Indian café with an industrial vibe – the long bar, metal tables and accents of dark turquois
Olive Magazine2 min lettiRegional & Ethnic
Olive Loves...
The Dorset Meat Company delivers produce from local, small-scale farms, including grass-fed, dry-aged beef from Dexter and Ruby Red cattle. £79.95/12 steaks, thedorsetmeatcompany.co.uk Stay stylish in the kitchen with this 100% cotton Thornback & Pe
Olive Magazine3 min lettiRegional & Ethnic
The Royal St Leonards-on-sea
Eileen Twum is a restaurant critic and start-up exec, who is part of Black Book, a platform for black and non-white people working within hospitality and food media. @eix.leen Lillian Pierce works as a carer and lives in St Leonards-on-Sea. Her favo
Olive Magazine7 min lettiCookbooks, Food, & Wine
Seasonal
1 HOUR 30 MINUTES | SERVES 6 EASY | GF A quince cannot be hurried along as it cooks. If this happens, the fruit’s flesh will disintegrate, exploding almost, and you won’t get the perfect, yielding, ruby-hued interior that quinces, when cooked well,
Olive Magazine2 min lettiCookbooks, Food, & Wine
The Measure
Bert Blaize and Claire Strickett’s new wine pairing primer, Which Wine When: What to Drink with the Food You Love, is an easy reference manual for those who panic when they get to the wine aisles. The book winningly decodes wine lingo – from tannins
Olive Magazine5 min lettiRegional & Ethnic
Roasting Tin Magic
55 MINUTES | SERVES 2 | EASY Tom is a great friend of mine and an excellent cook. This dish of his is very simple and the secret is that the beans shouldn’t be in too much liquid by the end. smoked pancetta 75g, cut into small cubesgood-quality po
Olive Magazine1 min lettiCookbooks, Food, & Wine
Botanical Rums
This Herefordshire distillery infuses a seasonal blend of six British botanicals in its white rum and the end result has tropical fruit, vanilla and coconut notes. Use in a daiquiri. £42/70cl;scratchspirits.co.uk A blend of Fairtrade Caribbean rums,
Olive Magazine8 min lettiCookbooks, Food, & Wine
American Pies
30 MINUTES + CHILLING | MAKES 1 BOTTOM CRUST | EASY I like making dough by hand because feeling the dough gives me valuable feedback—whether there are still any large chunks of fat that need to be broken down, for instance, or if the dough is gettin
Olive Magazine2 min letti
South African Wine
This has been a tough year for so many, and the wine industry is no exception. Despite a sharp upturn in sales of wine to drink at home, the closure of bars and restaurants over lockdown led to an overall drop in wine sales of nearly 50% in the UK, a
Olive Magazine9 min lettiCookbooks, Food, & Wine
Home Birds
Khadim Mbamba is the owner and head chef of Little Baobab, a pop-up restaurant that celebrates Senegalese food and music at monthly gatherings in London. Follow him on Instagram @littlebaobabuk 1 HOUR + MARINATING | SERVES 4 | EASY | LC GF Yassa is
Olive Magazine1 min lettiCookbooks, Food, & Wine
Bottles To Try This Month…
Robust yet very gluggable, fruity but still fresh. This is made by young black winemaker Nathan Valentine – try it with the slow-cooked shoulder of lamb with Chinese pancakes on p19. Co-op has long championed South Africa’s Fairtrade wines, includin
Olive Magazine3 min lettiRegional & Ethnic
Pure GOLD
30 MINUTES | SERVES 2 | EASY pork loin medallions 2plain flour 2 tbsp, seasonedegg 1 large, beatenpanko breadcrumbs 100gparmesan 25g, finely gratedoil for fryingfried eggs 2 (we used Clarence Court Burford Browns) to serveButterhead lettuce dressed
Olive Magazine5 min lettiCookbooks, Food, & Wine
Ikaria
This beautiful Greek island in the Aegean sea is named after Icarus, the mythological figure who fell into the surrounding sea when his wax wings melted in the sun. With a population of just under 8500, it is a nature lover’s paradise, surrounded by
Olive Magazine2 min lettiRegional & Ethnic
Spice Odyssey
Maunika Gowardhan is an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking. Follow her on Instagram @cookinacurry 1 HOUR 10 MINUTES | SERVES 4 | EASY | LC GF This comforting sweet and sour dahl is one that we devo
Olive Magazine3 min lettiCookbooks, Food, & Wine
Butter
If you’ve ever inadvertently over-whipped double cream for a pavlova (the cream goes grainy and a thin, clear liquid splits from it), then congratulations – you were on the way to making butter! Butter is simply cream that’s been agitated until the f
Olive Magazine4 min lettiCookbooks, Food, & Wine
BAKING Brilliance
Edd Kimber was the first Great British Bake Off winner, is one of the UK’s best-loved bakers and the author of four baking books (his latest, One Tin Bakes, is out now). Find more of his recipes on Olive magazine.com and follow him on Instagram @theb
Olive Magazine1 min lettiRegional & Ethnic
3 Easy Flavoured Butters To Make At Home:
Either keep these butters covered in bowls in the fridge, or roll into sausage shapes, wrap well and keep in the freezer. Simply slice off a frozen disc of butter whenever you need it. Mix 200g of softened salted butter with 4 cloves of finely chop
Olive Magazine3 min lettiCookbooks, Food, & Wine
Get It Right Brioche
Brioche is an enriched bread from France, typically eaten for breakfast or dessert, or as a pastry-like snack. Its uniquely rich flavour and fluffy texture come from the addition of eggs and butter to the dough mixture, as well as milk and sugar. Thi
Olive Magazine2 min letti
Olive Magazine
GROUP MAGAZINES EDITOR Keith Kendrick GROUP MANAGING EDITOR Lulu Grimes DEPUTY MAGAZINES EDITOR Janine Ratcliffe FOOD DIRECTOR Cassie Best FOOD EDITOR, VIDEO Anna Glover SKILLS & SHOWS EDITOR Barney Desmazery PROJECTS EDITOR Miriam Nice DEPUTY FOOD E
Olive Magazine7 min lettiCookbooks, Food, & Wine
COOK Everyday
30 MINUTES | SERVES 4 | EASY butter 2 tbsp, softeneddried oregano 1½ tsplemon ½, zested and cut into wedgesrump or sirloin steaks 4 small or 2 largepasta (such as penne or rigatoni) 300gfeta 100g, crumbledred onion ½, finely slicedcherry tomatoes 16
Olive Magazine2 min lettiCookbooks, Food, & Wine
Scarily Good
1 HOUR | MAKES 12-14 | EASY unsalted butter 225g, cubedwhite chocolate 200g, roughly choppedlight brown muscovadosugar 250gcaster sugar 150geggs 3 largevanilla paste 1 tbspplain flour 325gbaking powder 1 tsplarge white marshmallows 6 ready-to-roll b
Olive Magazine5 min lettiCookbooks, Food, & Wine
Health Kicks
15 MINUTES + MARINATING | SERVES 2 | EASY | GF lamb leg steaks 2, cut into 4cm piecesdried oregano 1 tspdried chilli flakes ½ tspblack peppercorns ground to make ½ tspgarlic 2 cloves, crushedvegetable oil 2 tsp cooked puy lentils 250g pouchLittle G
Olive Magazine1 min lettiBiology
Olive NUTRITIONIST KERRY TORRENS ON THE BENEFITS OF...
Rich in protective compounds called polyphenols, sweet potatoes aid a healthy gut by encouraging the growth of beneficial bacteria. A rich source of beta-carotene, a plant compound we convert to vitamin A, sweet potatoes support immunity and help kee
Olive Magazine3 min lettiCookbooks, Food, & Wine
Modern Vegan
1 HOUR + MARINATING | SERVES 4 | EASY | LC Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. I like to score the surface of each ‘steak’ before marinating to make sure it really soaks up flavour when cooking. This also
Olive Magazine2 min letti
Steps To Success...
When whisking egg whites it’s important to follow certain rules. Be careful when separating the whites from their yolks, as any escaped yolk will prevent the whites from reaching stiff peaks. Also ensure that all of your equipment is very clean – any
Olive Magazine2 min letti
Olive Magazine
GROUP MAGAZINES EDITOR Keith KendrickGROUP MANAGING EDITOR Lulu GrimesDEPUTY EDITOR Janine RatcliffeFOOD DIRECTOR Cassie BestFOOD EDITOR, VIDEO Anna GloverSKILLS & SHOWS EDITOR Barney DesmazeryPROJECTS EDITOR Miriam NiceDEPUTY FOOD EDITOR Esther Clar
Olive Magazine2 min lettiCookbooks, Food, & Wine
Get It Right Italian Meringue
Italian meringue differs from French meringue – the recipe most home cooks will be familiar with – because the sugar is first melted into a syrup before being added to the egg whites. Because the hot syrup cooks the egg whites, it results in a much m
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