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  • Olive Magazine1 min read
    Swedish Meatball-inspired Nachos
    SERVES 4-6 | PREP 10 MINS | COOK 35 MINS | EASY Heat 1 tbsp of vegetable oil in a pan and fry 350g of ready-made pork meatballs for 8-10 mins or until golden brown all over. Stir in 1 tbsp of butter, then sprinkle over 2 tbsp of flour. Add 400ml of b
    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 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 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 Magazine2 min read
    On The Cover
    MAKES 16 | PREP 45 MINS PLUS RISING | COOK 15 MINS | EASY 550g strong white bread flour, plus extra for dusting250ml whole milk, warmed7g sachet of fast-action dried yeast 50g golden caster sugar1 tsp fine sea salt 1 lemon, zested3 eggs 50g unsalted
    Olive Magazine1 min read
    THE BEST OF olivemagazine.com
    “Oh my goodness, what a delicious recipe. Nice and spicy and so easy to prep. It was freezing out and came home to a lovely aroma and this heartwarming meal. I served it with mashed potatoes…. Ummmmm!” olivemagazine.com user ‘aBFkb5G6ZPcITHOJ0vtA-6ZW
    Olive Magazine1 min read
    Kitchen Shelf
    Made using ManiLife deep roast peanut butter, this popcorn has a deeply nutty caramel flavour. The perfect movie night snack. £4,joeandsephs.co.uk Light and refreshing with a crisp cucumber flavour and touch of sweetness. £19.75/12-pack, somethingand
    Olive Magazine1 min read
    Cook
    PHOTOGRAPH: JONATHAN GREGSON. SHOOT DIRECTOR: GILLIAN MCNEILL. STYLING: MAX ROBINSON. FOOD STYLING: LIBBY SILBERMANN ■
    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
    Olive Magazine4 min readDiet & Nutrition
    6 Ways To Boost Your Energy When Tired
    Want to know how to boost energy when you’re tired? Energy can often feel like an elusive health currency. We all want it but, at times – even when we catch it for a little while – it can feel hard to maintain. We tend to think of low energy as a phy
    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
    Olive Magazine2 min read
    Olive Magazine
    GROUP MANAGING DIRECTOR Jessica Norell Neeson CONTENT GROUP MAGAZINES EDITOR Keith Kendrick GROUP MANAGING EDITOR Lulu Grimes DEPUTY MAGAZINES EDITOR Janine RatcliffeFOOD DIRECTOR Cassie Best SENIOR FOOD EDITOR Anna GloverSKILLS & SHOWS EDITOR Barney
    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 Magazine2 min read
    Welcome
    May is a good time for spring cleaning, and Olive is having a dust around the edges to create a cleaner, brighter look and really amplify all of our fantastic content. This issue, we’re taking a look at some of our favourite artisan bakeries – a hotl
    Olive Magazine3 min read
    The Measure
    A simple combination worth making carefully to get the best flavour. Put two handfuls of ice in a heatproof jug. Put 1 tbsp of assam tea leaves into a teapot and pour over 200ml of boiling water, steep for 30 seconds then strain into the ice-filled j
    Olive Magazine6 min read
    Eat Well Every Day
    SERVES 4 | PREP 2 MINS | COOK 18 MINS | EASY | V GF 2 tbsp light olive oil, plus extra for the dish1 red onion, cut into 10 wedges1 fennel bulb, cut lengthways into 1cm slices2 tbsp red wine vinegar600g jar of butter beans, drained1 tbsp rose harissa
    Olive Magazine1 min read
    Make A Reservation
    Chef Scott Hallsworth and Aussie comedian Adam Hills have opened the second outpost of this lively izakaya-style restaurant that’s big on tunes with your tacos, tempura and tataki. Small and neon-lit, its punchy flavours and potent cocktails are grea
    Olive Magazine3 min read
    3 Ways With Biscoff
    Squidgy and fudgy, these blondies are perfect with a cup of coffee. SERVES 12 | PREP 15 MINS COOK 45 MINS | EASY 200g salted butter, plus extra for the tin200g soft light brown sugar 200g white chocolate, chopped1 tsp vanilla extract3 eggs, beaten230
    Olive Magazine4 min read
    THE HOT LIST with Gurdeep Loyal
    SERVES 4 | PREP 15 MINS COOK 45 MINS | EASY 1.25kg chicken thighs, skins on1 tbsp vegetable oil10 large garlic cloves, cut into slivers1 tbsp cracked black pepper 1 tbsp whole black peppercorns5 bay leaves2 tsp grated ginger75ml suka pinakurat (cocon
    Olive Magazine3 min read
    SIGNATURE DISH Morchella
    Light, bright and roomy, this restaurant/wine bar is a new venture from the team behind Perilla. One of its USPs is the individual cutlery drawers in the tables, which house complete table settings – this creates uncluttered tables with more room for
    Olive Magazine3 min read
    WINE 101 with Kate Hawkings
    Sustainability is a buzz word in the wine world just as in so many others, and producers now gladly proclaim their green credentials in vineyards and wineries. However, wine’s biggest environmental impact comes from the use of glass bottles – they ac
    Olive Magazine3 min read
    BOLTHOLES Three Winery Weekends
    Relatively new to the UK wine game, Gusbourne’s first vintage launched in 2006 and it’s been winning prizes ever since. Gusbourne’s Blanc de Blancs 2018 was voted one of the 50 best in show wines at the Decanter World Wine Awards 2023. The vineyard i
    Olive Magazine2 min read
    LOVE YOUR LOCAL The Harcourt Arms, Stanton Harcourt
    One of the latest pubs to undergo a refurb in the Oxford area is the 17th-century The Harcourt Arms. Head chef Olly Oakley (brother Will is GM) has peppered the menus with nods to Spain through bar snacks such as Friggitelli peppers, an enthusiastic
    Olive Magazine9 min read
    Bread Winners
    SERVES 1 | PREP 25 MINS PLUS 1 HR RESTING | EASY 2 thick slices of good-quality white breadbutterfew slices of thin or thickcooked ham2 heaped tbsp celeriac rémoulade (recipe below)1 tsp mayonnaise1 tbsp of very finely chopped softherbs such as flat-
    Olive Magazine3 min read
    10 THINGS WE LOVE ABOUT Georgia
    Georgia has a strong agricultural heritage and young people are reidentifying with these roots by launching new farming businesses using a mixture of modern and ancient techniques. Many people have their own allotment in which they grow fresh produce
    Olive Magazine3 min read
    PRO VS PUNTER Singapulah
    Singapulah, located on London’s Shaftesbury Avenue in the West End, and a stone’s throw from Chinatown, is a fresh restaurant concept acting as a bridge between Singaporean food manufacturers and UK retailers and distributors. Its aim is to showcase
    Olive Magazine5 min read
    COOK LIKE A LOCAL North Macedonia
    North Macedonia is a part of the Balkan region, surrounded by Albania, Greece, Bulgaria and Kosovo, part of the former Yugoslavia. Having been under Ottoman Empire occupation for over 500 years, its food is a melting pot of Turkish, Mediterranean and
    Olive Magazine2 min read
    On The Cover
    SERVES 6-8 | PREP 25 MINS COOK 55 MINS | EASY 2 tbsp olive oil, plus extra for the baking dish3 leeks, washed and chopped (including green parts)3 garlic cloves, crushed25g basil, chopped500g baby or young leaf spinach, chopped2 x 250g tubs of ricott
    Olive Magazine2 min read
    No 42 Guesthouse, Margate
    KEEP AN EYE ON @Olivemagazine ON INSTAGRAM FOR A VIDEO TOUR OF NO 42 GUESTHOUSE Margate’s recent reinvention has seen it become a popular destination for food lovers, with the opening of several independent restaurants such as Angela’s, Sète and Sarg
    Olive Magazine3 min read
    The Measure
    Brunch gatherings can focus on buck’s fizz, prosecco and bloody marys, but if you’re not drinking the offering can be limited. If you want something that’s easy to put together but a bit more vibrant than a glass of juice, try an espresso tonic – add

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