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Olive Magazine March 2021

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

United Kingdom
Immediate Media Company London Limited
$8.20(Incl. tax)
$63.89(Incl. tax)
12 Issues

in this issue

1 min

March always seems a good month to really start the year. Chilly January and February are done and dusted, and we can really hit our stride with the official start of spring and the Easter break to look forward to. This year Easter comes early, right at the start of April. We want to give you the best run-up so the bulk of Easter recipes are in this issue, with a little next month, too. With the holidays in mind, there are two trends to pay close attention to. First is the growing phenomenon that is ‘lasagne Sunday’. Full disclosure, I live near Ombra where we sourced our recipe, and I’ve been cheating on the traditional roast by frequently ordering its lockdown takeaway Sunday lasagne. You’ll find Mitshel Ibrahim’s recipe for a…

1 min
your brand-new olive our promise to you

Olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 96, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including imaginative recipes, award-winning podcasts and lively videos showcasing cooking skills and techniques on Olive magazine.com. Here’s what you can expect from us. our recipes work All our recipes are developed and thoroughly tested by experts, so you know they’ll work every time. sustainability It’s at the heart of everything we do. We try to help you cut down on food waste by suggesting ideas for using up any leftovers, and by celebrating and keeping you…

1 min
bringing you the best

Lap-Fai Lee Turn to page 45 for some indulgent brunch recipes, including Birmingham chef Lap-Fai Lee’s punchy take on a scotch egg, made using northern Thai sausage. Hannah Guinness Our drinks writer has plenty of spirit and cocktail ideas to get you inspired, from Irish whiskies to homemade liqueurs. Turn to page 63 for more. Imad Alarnab New restaurant Imad’s Syrian Kitchen is a celebration of the flavours of Imad’s homeland. Find out how to make some of Syria’s classic dishes on page 58.…

1 min
march inspiration

choosing the sweet taste of blood oranges Known for their vibrant ruby red flesh and juice, blood oranges are prized for being slightly sweeter and more fragrant than the typical orange. Thanks to their colour and flavour, their relatively short season is celebrated by chefs, as they work just as well in desserts as they do with savoury ingredients, such as duck, pork, chillies or goat’s cheese. Try balancing sweet blood orange juice with a hot chilli powder garnish and zesty lime juice in our margaritas on p18.…

2 min

Tofu and veg tempura rice bowl A popular Japanese staple, tempura vegetables and seafood served on top of rice in this way is called tendon, short for tempura-donburi (donburi meaning ‘rice bowl dish’). I love the crunch the tempura batter creates when fried with the broccoli and Miso Tasty’s firm craft tofu. 35 MINUTES | SERVES 2 | A LITTLE EFFORT | V mirin 4 tbsplight soy sauce 4 tsp, plus 2 tbsplemon1/2, juicedMiso Tasty firm craft tofu ½ a blockself-raising flour 100gcornflour 100gegg yolk 1 largesparkling water 300ml, very coldoil 1 litre, for fryinglong-stemmed broccoli 4 stemssmall sweet potato 1 (about 100g), cut into 2mm slices TO SERVE cooked Japanese short-grain ricefurikake, shichimi or 1 tbsp blacksesame seedstoasted nori 1 sheet, shredded (optional) 1 Combine 2 tbsp of mirin, 4 tsp of soy sauce and…

1 min
dream meals out

The next best thing to eating at our favourite restaurants is planning where to book when normal service resumes. This book will keep you entertained for hours on end: 20 leading chefs across the globe, including the UK’s Yotam Ottolenghi, Margot Henderson and Skye Gyngell, champion up-and-coming talent, inspiring you to map your future holidays based on where to eat when you get there, be it San Francisco, Sydney, or Strathlachlan. As well as evocative descriptions of each restaurant, there are recipes to try including this delicious lamb navarin (left) from Neil Borthwick at Soho’s The French House. Curl up on the sofa, get out the Post-its and dream (£39.95, Phaidon).…