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Olive MagazineOlive Magazine

Olive Magazine January 2016

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
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5,03 €(Inkl. MwSt.)
39,21 €(Inkl. MwSt.)
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welcome to january

Oooof. We don’t know about you, but here at Olive we’re feeling the full effects of Christmas (and not least because we’ve been planning ours since July). But just because we’ve had a month – fine, six months – of excess doesn’t mean we want a diet restricted to birch water, kale and dust. Although, we have been investigating the former two in detail in this issue… Plant waters are going to be big news in 2016, along with global mashups, restaurants you can actually hear yourself in, and pearl meat (yes, that’s a thing), and there are more top predictions throughout the issue. We also have a look back at what didn’t quite catch on, no matter how many times they might have been pitched as the next big thing.…

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win! a luxury stay at holbeck ghyll on lake windermere

We’re giving you the chance to win a luxury two-night stay at the stunning Holbeck Ghyll Country Hotel on Lake Windermere. During your stay, you can go on a helicopter flight around the lakes, enjoy a private boat cruise with a picnic, take part in a private photoshoot, and you’ll be given a magnum of Joseph Perrier champagne to enjoy. Holbeck Ghyll Country Hotel is a multi-award winning country retreat. Exclusive but without an ounce of stuffiness, the luxury hotel prides itself on attention to detail and provides the very highest levels of comfort and service, with heart-stopping views across the Lake District and Cumbria. PRIZE DETAILS: • Two-night stay in the Miss Potter Suite on a bed-and-breakfast basis• One tasting menu dinner in the Michelin-starred restaurant• Magnum of Joseph Perrier champagne• Helicopter…

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dan doherty’s trend

I was never a fan of Marmite when I was growing up; it’s only since we started playing around with it at work that I started to enjoy it – used in the right way, it can really enrich a dish. It’s great in its own right but as an ingredient it’s a hassle-free flavour boost. At Duck & Waffle we use it mixed with a little soy sauce, to cure eggs. My favourite way of using it is to stir it into hollandaise to serve with a grilled steak. Once it’s mixed in, it becomes deep, rich, and almost cheesy. Dan’s Marmite hollandaise 30 MINUTES|SERVES 4|EASYwhite wine 2 tbsp white wine vinegar 2 tbspblack peppercorns 2 thyme 1 sprig egg yolks 2 clarified butter 250g Marmite 1 tbsp lemon juice a squeeze • Put the wine, vinegar, peppercorns…

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expert eye: basque cookery

When we talk about ‘Basque’ cuisine we’re referring to the food and ingredients inspired by the Basque region of Spain and France. Basque cuisine has stuck to its traditional roots of cooking simple, quality ingredients over fire – think turbot in fish baskets, grilled peppers, old cows, and more – but it has also been at the forefront of molecular experimental cuisine favoured by the Michelin guide. San Sebastián, the foodie capital, has the highest number of stars per capita in the world. Pintxos are small tapas dishes eaten in a couple of bites. They can range from simple guindilla peppers or olives and anchovies to intricate dishes. They’re representative of the Basque Country as they’re often laid out on bars there for guests to pick and choose from. Towns and cities…

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supermarket sweep

Spanish cauli rice 20 MINUTES|SERVES 4|EASYolive oil chorizo 100g, diced garlic 2 cloves, sliced roasted red peppers froma jar 2, diced cauliflower rice 400g raw peeled prawns 190g paprika a pinch flat-leaf parsley a bunch,finely chopped • Heat 1 tbsp of olive oil in a frying pan and fry the ASDA Extra Special casero chorizo (£2/225g) until golden and crisp, then add the garlic and roasted red peppers (£1.39/480g) and cook for another minute. Tip in a bag of ASDA Good & Balanced savoury cauliflower rice (£1.50/400g) and a pack of ASDA Fishmonger’s Selection raw peeled king prawns (£3.45/190g), with a pinch of paprika. Season, and fry until the prawns are pink, and the cauliflower grains are tender. Stir in chopped flat-leaf parsley (60p/25g) to serve.…

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producers we like: fish for thought

Paul Trudgian (left) is founder of Cornish seafood business, Fish For Thought, which delivers the finest, freshest, sustainably-sourced seafood to your home, and to top restaurants I love Cornwall for the inspiring chefs who love sharing what they do. My favourite place to eat is Austells, Carlyon Bay. Brett, the owner and head chef, works with us on our recipes, and his lobster five ways is exceptional – smoky lobster spinach, lobster cappuccino bisque, mini fish and chips served in a claw, lobster with mango chutney, and lobster with Baileys and scrambled eggs (austells.co.uk). Sam’s on the Beach, Polkerris, is also great; everything is cooked in a wood-fired pizza oven. In winter, the heat from the oven keeps you warm and snug while you watch the sunset over the sea. samscornwall.co.uk I…