Olive Magazine

ON THE COVER

Pesto greens and three-cheese lasagne

SERVES 6-8 | PREP 25 MINS COOK 55 MINS | EASY

2 tbsp , plus extra for the baking dish3 , washed and chopped (including green parts)3 , crushed25g , chopped500g or , chopped2 x 250g tubs of 50ml or 50g , grated, plus 25g for the top150g

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

More from Olive Magazine

Olive Magazine1 min read
Budget Vs Blowout
We like the compact body and accessible price point of this product. Its two grinding wheels produce a nicely sharpened blade for chopping and meat prep (£29, procook.co.uk). Simply attach your knife to the magnetic block and roll the cylindrical blo
Olive Magazine3 min read
KITCHEN HAVEN Serene space
I’m Ana Ortiz, chef-director of Fire Made, designers and makers of fire cooking equipment made in England. I live in Somerset with my husband, Tom, and our daughter, Isabella. The kitchen is open-plan and goes out to our patio and garden. It is also
Olive Magazine6 min read
The Uk’s Best Artisan Bakeries
Arguably, the best investment you can make in eating well is buying good bread. A superlative sourdough loaf will provide you with a week’s worth of pleasure, often for less than the price of a pint. It is a rare affordable luxury. In this issue, we

Related