Olive Magazine

Has anyone else got more into baking the older they’ve got? I used to always be the one to say, “I’d rather have two starters, rather than a dessert”, but nowadays any spare hour I have in the kitchen on the weekend, you’ll find me whipping up a batc

2 HOURS | SERVES 4 | EASY olive oil 1 tbsplamb neck fillet 750g, cut into small chunksonion 1 large, choppedgarlic 2 cloves, crushedsmoked paprika 1 tspplum tomatoes 400g tinsherry vinegar 1 tbspchicken stock 750mlbutter beans 2 x 400g tins, drained

After members of the Olive team had a near religious experience trying the out-of-this-world cheeseburger served up at the Four Legs pop-up at the Compton Arms, Islington, I was tasked with the challenge of creating my own version of the perfect chee

Rich in folate, asparagus is great if you’re pregnant or planning a pregnancy. It also contains vitamin K, which builds strong bones and helps wounds and bruises heal. It's packed with a fibre called inulin, which boosts friendly gut bacteria – these

Richard Makin is a vegan cook and blogger. Find more of his recipes at Olive magazine.com and follow him on Instagram@schoolnightvegan. 1 HOUR + COOLING | SERVES 8-10 | EASY | The challenge with a vegan carrot cake is to replace the eggs without e

15 MINUTES | SERVES 2-3 | EASY golden caster sugar 3 tbspground cinnamon 1 tspbutter 25g, meltedsweet toasting waffles 4 double cream 100mlwhole milk 50mlgolden syrup 3 tbspcocoa powder 2 tbspmilk chocolate 75g, broken into chunks • To make the ch

40 MINUTES | SERVES 4 | EASY | LC GF aubergine 1, cubedgroundnut oil 2 tsponion1/2, thinly slicedred pepper 1, choppedgarlic 2 cloves, crushedginger a thumb-sized piece, finely gratedred chilli 1, deseeded and finely choppedcrunchy peanut butter 2 t

Freddie Janssen says that one of the reasons she wanted to open Dalston’s Snackbar is because she fell in love with the whole concept of “meeting up with friends for brunch on the weekend, drinking endless coffee, and eating delicious food”. Inspired

Hilary Armstong is a freelance food writer and restaurant reviewer based in east London, and a regular contributor to Olive and The Telegraph. Follow her @hilarmable. Nika Jones lives in London and eats out once a week. Her best dining experience w

Inspired by its Swiss origins, Grate Rostis dishes up crispy potato patties with global-inspired toppings, from teriyaki chicken and sriracha mayo to vegan five-bean chilli with guacamole. Get yours at Merchant Square in Paddington, Tuesday-Friday lu

Inspired by a North Korean street-food dish, tofu bap, Esu’s version involves fried tofu stuffed with gondre (Korean thistle) and brie risotto. Esu’s take on prawn toast with brioche. Beef tartare with pecorino, shallots and dumpling chips. ■

In just over two years, CAM Import Export in Paris’s third arrondissement has joined the ranks of the city’s essential restaurants. It’s up there with the glossy Michelin winners, the luxury hotels and the quaint tiled bistros we all associate with t

A small épicerie and wine shop in the 11th arrondissement. The first ikejime (a humane slaughtering method that preserves flavour) fishmonger in Paris. Chef Bertrand Grébaut’s oversubscribed modern French restaurant, currently number 15 in the World’

This Italian drinking den in Edinburgh’s city centre is a bar in two parts, with a lively ‘Campari’ area, perfect for post-work sharpeners, and the ‘Martini’ room for longer evening sessions, with low lighting and plush banquette seating. Cocktails,

Mandarin is matched with jasmine for a not-too-sweet, smooth spirit with fragrant citrus and subtle floral notes. Shake with lemon juice, sugar syrup and egg white for a spring sour. £36.95/70cl; masterofmalt.com Another corker from a brand that kno

Wine is often referred to as coming from the ‘New World’ – countries relatively new to wine production such as Australia, New Zealand, the Americas – and pretty much everywhere else that’s not those countries in Europe (France, Italy, Spain and the r

Made from the native narince grape by one of Turkey’s best state-of-the-art wineries, this reminds me of biting into a ripe apricot warmed by the sun. Drink as an aperitif. A very pretty Lebanese rosé that’s perfect for spring drinking and stands up

A lamb is a sheep that is under one year old. They are weaned off milk and onto a grass-based diet between one and three months. The meat is lighter in colour, more tender and has a relatively mild flavour. This is a sheep between one and two years

EDITOR Laura Rowe FOOD DIRECTOR Janine Ratcliffe ART DIRECTOR Gillian McNeill CHIEF SUB & PRODUCTION EDITOR Dominic Martin DIGITAL EDITOR Alex Crossley TRAVEL EDITOR Rhiannon Batten SENIOR DESIGNER Jack Huntley DEPUTY FOOD EDITOR Adam Bush SUB EDITOR

As sheep are grazing animals this is one of the hardest working muscles, so it has little fat but lots of connective tissue. It’s great in curries (see a recipe for lamb vindaloo on p107), stews and braises but can also be fried and roasted, and serv