EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Olive MagazineOlive Magazine

Olive Magazine

May 2019

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
Read Morekeyboard_arrow_down
BUY ISSUE
$7.62(Incl. tax)
SUBSCRIBE
$59.42(Incl. tax)
12 Issues

IN THIS ISSUE

access_time1 min.
welcome to may

My charming husband-to-be often likes to point out that I have a nose of a bloodhound I like to think of it as my superpower (I can track food from far distances) and for that I am grateful and proud. I can also – and I know I’m not alone in this – be instantly transported to another time or a place with a whiff of a decent dinner. Baking pastry takes me back to my maternal grandmother’s Cotswold kitchen. What that woman couldn’t bake isn’t worth knowing. White pepper reminds me of my paternal grampy, who douses every meal with the stuff. He also eats whole raw onions like apples. Proper ripe tomatoes, the kind that smell of their vine and the sunshine, remind me of the hot…

access_time1 min.
olive magazine

EDITORIALEDITOR Laura RoweFOOD DIRECTOR Janine RatcliffeART DIRECTOR Gillian McNeillCHIEF SUB & PRODUCTION EDITOR Dominic MartinDIGITAL EDITOR Alex CrossleyTRAVEL EDITOR Rhiannon BattenSENIOR DESIGNER Jack HuntleyCOOKERY WRITER Adam BushSUB EDITOR Hannah GuinnessEDITORIAL ASSISTANT Ellie EdwardsDIGITAL & COOKERY ASSISTANT Amanda James WITH THANKS TO Charly Morgan ADVERTISING For advertising enquiries call 020 7150 5044 GROUP ADVERTISING DIRECTOR Jason ElsonHEAD OF SALES & BUSINESS DEVELOPMENT Anna PriestCLIENT SERVICES MANAGER Catherine CrosbySENIOR SALES, BRAND TEAM James Adams, Rachel Dalton, Margaret McGonnellCLASSIFIED SALES EXECUTIVES Lydia BeddingREGIONAL BUSINESS DEVELOPMENT MANAGER Nicola ReardenBUSINESS DEVELOPMENT MANAGER, INSERTS Steve Cobb PARTNERSHIPSGROUP HEAD PARTNERSHIPS Roxane RixSALES EXECUTIVE, PARTNERSHIPS Elorie Palmer, Mia Georgevic PUBLISHINGGROUP MANAGING DIRECTOR Alison ForrestalMANAGING DIRECTOR Chris KerwinPUBLISHING DIRECTOR Simon CarringtonSENIOR MANAGEMENT ACCOUNTANT Len Bright READER OFFERSMAIL ORDER MARKETING MANAGER Liza Evans (liza.evans@immediate.co.uk) AD SERVICES AND PRODUCTIONPRODUCTION &…

access_time1 min.
cover star

Chorizo meatball and feta traybake 1 HOUR 15 MINUTES | SERVES 4 | EASY new potatoes 500g, cut into quartersolive oil 2 tbspbaby plum tomatoes 200g, halvedfeta 200g pack, crumbledflat-leaf parsley a handful of leaves, chopped MEATBALLS pork mince 400gcooking chorizo 200g, skinned and finely choppedegg 1garlic 1 clove, crushedonion 1 small, gratedground cumin 1 tspsweet smoked paprika 1 tsp Heat the oven to 200C/fan 180C/gas 6 Toss the potatoes in the olive oil and season Scatter over the bottom of a non stick roasting tin and roast for 20 minutes until starting to brownMeanwhile put all the meatball ingredients into a bowl season and mix until well combined Shape the mixture into small meatballs (you should be able to make about 24) then add them to the…

access_time2 min.
olive loves...

MICRO HERBSFrom borage and buckwheat to radish and red perilla, grow your own greens in a recyclable letterbox packet. £4, sillygreens.com TORTILLA CRISPSWe mucho amor these moreish new McCoy's crisps. £1.99/180g, Tesco SPICED CHOCOLATEWe love the gentle warmth of cinnamon and nutmeg in this seed-to-bar chocolate, made in St Vincent. £4.95/100g,islandschocolate.com PORCELAIN PLATEBoiled, fried or scrambled, use this quirky plate for your next plate of eggs. £25, store.wallpaper.com BISCOFF LOLLIESLayers of ice cream, sweet Lotus Biscoff spread, chunks of biscuit and Belgian chocolate – these beauties won’t last long in your freezer. £3.89/3, Waitrose SWEETCORN HOLDERLet mighty King Corn take your BBQ game to the next level. £9.95, souschef.co.uk CERAMIC SPOONHandmade to serve up dips and toppings. £8.95, nkuku.com COCONUT CHOCOLATEThink…

access_time7 min.
seasonal

SEA TROUT, NEW POTATO AND ASPARAGUS TRAYBAKE WITH DILL MUSTARD SAUCE (STYLING: TONIA SHUTTLEWORTH. FOOD STYLING: KATY GREENWOOD) Sea trout, new potato and asparagus traybake with dill mustard sauce 45 MINUTES | SERVES 4 | EASY | LC GF baby new potatoes 1kgasparagus 400golive oil 2 tbspsea trout or salmon 4 fillets DILL MUSTARD SAUCE dijon mustard 2 tbspsoft light brown sugar 1 tbspwhite wine vinegar 2 tbspgroundnut oil 4 tbspdill chopped to make 2 tbsp, plus extra to serve • Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a pan of salted boiling water for 3 minutes. Add the asparagus and cook for a further 2 minutes. Drain really well then run the asparagus under cold water and put aside. Toss the potatoes…

access_time12 min.
lebanese dream

HOLE-IN-THE-WALL BEEF SKEWERS AKRA SMASHED LEMON CHICKPEAS SYRIAN PASTA WITH POMEGRANATE AND LENTILS DARK CHOCOLATE AND HALVA TART KEBAB KING CHICKEN SHAWARMA Mighty medina falafel sandwich 1 HOUR + OVERNIGHT SOAKING MAKES 8 PITTAS | EASY | South along the coast from Beirut is the ancient Phoenician port of Saida, or Sidon. The city is known for its street food and I ended up scouring the sun-soaked medina and sampling incredible cuisine among the heaving hummus stalls and sizzling shawarma bars. But the dish of the day went to the restaurant Falafel Akkawi Saida, which serves the best falafel sandwich in the medina. They nailed it – the combination of crispy fried falafel, creamy condiments, crunchy salad and tangy pickles was out of this world.…

help