Olive Magazine

Vintage finds on @llgfound on Instagram. Sasha Wilkins has beautiful big blue and white platters and plates that I covet. My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein (£27.93, Knopf). More than recipes, this

Seasonally, July is a high point in the year and this issue really makes the most of the ingredients you’ll be buying. We’re celebrating salads with a no-cook feature featuring fabulous looking and tasting recipes, such as the watermelon and prawn sa

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Try Meliz’s vibrant Cypriot recipes, including halloumi and black olive cake (p74). Explore the chef and cookery writer’s eclectic east London kitchen (p84). The supper club host shares stories and cooking techniques from Cantonese cuisine (p100).

Trends expert Gurdeep Loyal experiments with this sour, fruity Indian condiment Anardana powder is a pantry staple in Indian and Persian cuisines, made from dried and ground pomegranate seeds. It has a sweet-tartness and fruity tang that tastes a lit

Recipe ANNA GLOVER Photograph KAREN THOMAS Styling FAYE WEARS Food styling ESTHER CLARK ■

WHAT’S NEW on the Olive podcast? Have you heard the new Olive podcast? Each episode, Olive’s deputy editor and podcast host Janine asks characters from the food world to share the top 10 things we need to know about their specialist subject, and t

Ready in just three minutes, these dumplings have a hearty chicken and shiitake mushroom base with a bright note from the ginger. Serve with a homemade dipping sauce to enjoy an easy starter. £3.95 (280g), Tesco Made from surplus blueberries, these s

“This soup is such a warming recipe and perfect for quick meals. Bonus point for being cheap to make too!” @blurredlimes.x “These savoury flapjacks are so delicious they’ll be gone before you know it! So quick and easy to make too.” @ibs.isabel “I

Each month on our effortless! feature we share genius buys and clever tips to make entertaining a breeze. Tell us your own that you use at home for the chance to win a ProCook knife set and whetstone. Deputy food editor Adam Bush says: “This month

£77, anna-nina.nl Full of character and hand-painted detail, this plate will bring some colour to your summer entertaining – perfect to zhuzh up some nibbles with your sundowners. £55, molesworthandbird.com Molesworth & Bird hand-presses foraged

Barbecue or grill 2 aubergines until blackened, charred and collapsing. Halve, scoop out the flesh into a bowl and discard the charred skins. Mash with salt, lemon juice and pul biber or dried chilli flakes. Serve warm as a starter or snack with brea

Literally the root of the coriander plant, the roots are a key component in many curry pastes. They have a deep coriander flavour and show the resourcefulness of Thai cooking. This is sugar made from the sap of palm trees – it is then cooked down unt

£12 steaks for all, utilising this overlooked feather blade cut; flatironsteak.co.uk Central-Euro dumplings and pasta, from spätzle to pierogi; thesparrows.me Yakitori using every part of the bird (liver, thigh, achilles and more); humblechickenuk.co

Not as costly as champagne, nor as popular as prosecco, cava is often overlooked when it come to sparkling wine. For many years Spain’s trademark fizz was rather frowned upon, seen only as cheap and cheerful pop for parties but, while it still gives

A rare red pet-nat, made with a blend of indigenous grapes fermented with native yeasts. Light and juicy with a sour-cherry crunch and a bit of farmyard funk; a fine partner for the paprika-crusted hake on p18. A blend of traditional of cava grapes

Aged for 18 months in Californian cabernet barrels, agave herbaceous oomph is matched with a backbone of caramel, oakiness and spice. Sip neat or try in a manhattan. Aged for up to six months in oak and acacia casks, this has delicate vanilla, honey

Cider has been made in Britain for centuries but its popularity has waxed and waned. The 20th century saw the rise of mass-produced cider, often made from diluted concentrated apple juice and bulked out with water, sugar, preservatives and other addi

Nepal, a landlocked South Asian nation, is usually known for its Himalayan mountains, especially Mount Everest, and as the birth place of Buddha. It is also a nation of 126 ethnic groups with 123 languages, so for a country that is culturally rich an

Cyprus is a cultural and culinary melting pot. The impact of Turkish and Greek gastronomy is undeniable but it has its own distinct repertoire of recipes influenced by Eastern cuisines. The ingredients used in many Cypriot dishes can be traced back t

I’ll be putting the finishing touches to our daughter’s nursery, as we are planning to move her into her own room soon. It was painted black when we moved in but has been transformed into a bright room inspired by our garden, with nasturtium wallpape

High summer is upon us now and there’s a tangible feeling of ripeness about it – the sea is warm enough for a daily dip and the gardens and parks have turned from lush and dewy to blousy, abundant and positively humming with life. I always feel like

Soup plays a big part in a family meal in the Canton area. Growing up, it was always about nourishing yourself so, depending on the season or if you’d had a late night or been studying hard, your parents would give you a bowl of soup. It’s not just a

BLANCH YOUR VEG This is a great way to get ahead – have your veg blanched in advance so everything is ready to go. Just drop into boiling water for 30 seconds, then drain and put aside until you need them. USE YOUR FREEZER If I’m making something ti

Recipe CHRIS HEATHER Photograph HELEN CATHCART 25 MINUTES + OVERNIGHT CURING | SERVES 6-8 | EASY |GF To make chive oil, blitz a small bunch of chives with 100ml of neutral-flavoured oil in a high-powered blender, then strain and discard the solids

MANAGING DIRECTOR, FOOD Alex White GROUP EDITOR-IN-CHIEF Christine Hayes COMMERCIAL DIRECTOR Simon Carrington GROUP ADVERTISING AND PARTNERSHIPS DIRECTOR Jason Elson CUSTOMER ENGAGEMENT DIRECTOR Julia Rich GROUP MAGAZINES EDITOR Keith Kendri

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