Olive Magazine

Welcome to our special anniversary issue (part two!)

This month we’re continuing’s 20th anniversary celebrations by exploring the cooking and eating habits of fellow Gen Zs. Viewing everything as a learning opportunity, we’ve taken a look at the trends those of us from other generations can borrow. The death of breakfast, lunch and dinner is interesting – welcome is happy with this: everyone is different, so eat to suit yourself – let’s get on board with brunch, light dinners and the occasional late bar snack with cocktails (not necessarily boozy ones – we could certainly take a leaf out of the Gen Z book on no- and low-alc alternatives).

You’re reading a preview, subscribe to read more.

More from Olive Magazine

Olive Magazine1 min read
Cook A Classic
SERVES 2 | PREP 15 MINS COOK 15 MINS | EASY 2 skinless chicken breasts30g plain flour1 egg, beaten50g soft white breadcrumbs10g parmesan, finely gratedneutral oil, for fryingspaghetti al pomodoro or ciabatta, to servebasil leaves, to garnish (optiona
Olive Magazine5 min read
Cook In Season
SERVES 4 | PREP 20 MINS PLUS MARINATING | COOK 1 HR 20 MINS MORE EFFORT 500g lamb leg, cut into small chunks (bone-in is preferable) BIRYANI GARAM MASALA 1 tsp shahi jeera seeds or cumin seeds6 green cardamom pods1 black cardamom pod3cm cinnamon stic
Olive Magazine1 min read
Bake Of The Month
SERVES 10 | PREP 15 MINS PLUS COOLING | COOK 45 MINS | EASY 200g unsalted butter, softened200g caster sugar4 eggs175g self-raising flour50g ground almonds100g natural yogurt100g lemon curd 15g whole almonds, finely sliced,or flaked almondsicing sugar

Related