Olive Magazine

welcome

Happy new year and welcome to your new-look Olive magazine – a fresh start for 2021. We’ve been busy developing a wider range of content, covering all the things you’ve told us you’re interested in, and you’ll notice that our creative team has made our appearance even more stunning. We kick off with our Inspiration pages, from must-try ingredients and ideas for making your January cosy, to shopping and food news. In Cook, we cover seasonal recipes, such as marmalade and a chicken and leek bake, and our cover story is packed with one-dish wonders, including the spectacular and simple spin on a comforting classic, spicy coconut chicken noodle soup. Our easy recipes for weekdays this month come from Nadine Brown under our new Nourish tag, bringing you unique twists…

your brand-new olive our promise to you

Olive is brought to you by the team behind 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 informed…

creating

Guanciale is an Italian cured pork product, made from the fatty cheeks or jowls of the pig. Its name derives from the Italian word guancia, meaning ‘cheek’. It is traditionally used in pasta dishes such as carbonara. Baked cheesy kimchi rice with guanciale 1 HOUR | SERVES 2 | EASY | GF Koreans love a pork and kimchi pairing. Well-ripened kimchi is preferred here as it carries incredible depth of flavour. Cooked down in the succulent, almost sweet-tasting rendered fat of guanciale, it becomes gorgeously silky and unctuous. Fried eggs are optional but I would strongly recommend you have them as the crispy egg white is a welcome break between the salty and spicy bite, while the egg yolk adds another layer of lusciousness. vegetable oil 1 tbspguanciale or bacon lardons 60g, dicedmirin 1 tbspgochujang…

cocooning

If ever there was a cookbook with which to curl up on the sofa it’s The Bull & Last. The north London pub, famous for its scotch eggs, and lenient approach to well-behaved children and dogs, has published a loving history of neighbouring Hampstead Heath with stories and anecdotes to keep you amused for hours. Standout recipes are oxtail croque monsieur, buttermilk fried chicken, chef Ollie’s roast potatoes (with pistachio, thyme and chilli) and blueberry cheesecake sundae (£30, Whitefox Publishing).…

coveting

Sculptural brazier £80 , coxandcox.co.uk Outdoor get-togethers look set to continue as the social event of the winter, and what better focal point than this sculptural brazier? Warming when lit and striking when not, this should be a useful addition to your garden into the spring and beyond. Marmalade jar £75, summerillandbishop.com Handblown in Turkey, this delicate glass jar is the perfect showcase for seasonal Seville orange marmalade (p16). Definitely one to leave out on the kitchen table. Copper utensils £66, decorum-shop.com What better motivation to get you in the kitchen than this gorgeous five-piece set of copper utensils? With everything you need to master your favourite nourishing recipes, think of them as an investment in self-care.…

catching up

Chetna Makan wowed the judges of The Great British Bake Off series five with her inventive twists on traditional cakes and breads, and was dubbed ‘the flavour queen’. Since then, she’s stayed extremely busy writing four recipe books on baking, street food and healthy Indian cooking, as well as running a successful YouTube channel. In part three of the Olive magazine podcast baking series, Chetna talks all about her cooking journey including learning to bake with her mum using a tiny table-top oven in India, being part of the ever-expanding Bake Off club and sharing her tips and tricks to using familiar and more unusual spices to give your baking a lift. Listen to the latest podcast via Olive magazine.com, Acast, iTunes or your favourite podcast provider.…