Olive Magazine

welcome

The gateway month to summer, June is, fingers crossed, warm enough to enjoy being outdoors well into long, languid evenings. Last year sales of BBQs were extraordinarily high, and cooking outdoors is one of the strongest trends of the past 12 months, even though there’s nothing new about cooking over fire. With our eye on making the most of alfresco opportunities, the main feature is all about cooking over glowing embers. From the fabulous buffalo chicken on the cover to a smoky one-pan full English and a burger with an added gochujang punch, you could barbecue for each meal of the day if the fancy took you. We are realists though: oven instructions are also included. This month we are delighted that food and cookery writer Rosie Birkett joins us as…

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 104, 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…

a twist on gyoza

use this new product to make this recipe About the product: Filled with vegetables, these Itsu vegetable fusion gyoza are 100% vegan and cook from frozen in just 3 minutes. Itsu’s new from-the-freezer range comes in seven Asian-inspired flavours. All can be steamed, simmered or fried for top-quality dumplings in minutes. Vietnamese dumpling noodle bowl Alongside fish fingers, ready-made dumplings are one of my freezer staples, being versatile in soups, stir-fries, salads or as a snack. In this recipe, I share with you my take on Vietnamese bun cha gio, traditionally a noodle salad topped with spring rolls. Here, I use pan-fried gyozas to mimic the crispy spring rolls, bursting with fresh herbs and veg, drenched with the famous nuoc cham chilli dressing. 30 MINUTES | SERVES 2 | EASY | LC vermicelli rice noodles…

cooking for cornwall

Chef Ali Pumfrey is helping her community in Cornwall in more ways than one. Ali runs her catering and events business, AP Chef, using locally sourced ingredients to help nearby businesses, and was also inspired to help in other ways during lockdown. “I’ve been running interactive online cooking classes for people who want to learn new skills,” she explains. “There’s an undeniable joy in the shared activity of cooking together online. It’s an atmosphere of camaraderie and everyone helps each other – it’s uniting people through food. I’m grateful that I was able to have the time to share my recipes with others, which is something I didn’t have the chance to do before.” She continues: “I wanted to give something back to the people who struggled during the pandemic, so I’ll…

why regenerative agriculture matters

We hear the phrase ‘regenerative’ more frequently in relation to farming, whether it’s livestock or crops. That’s because the world’s topsoil is already acutely degraded, with the United Nations estimating that we may reach complete degradation in about 60 years if we don’t make changes. Regenerative agricultural methods aim to replenish the soil through processes that benefit the environment, as we don’t just need to halt the degradation process, we need to reverse it. Crop diversity is one way of addressing this, as is making sure the soil always has a covering of plants so it doesn’t blow or wash away, that animals are allowed to move over it periodically to break organic matter into the soil, and that we can grow crops without ploughing the earth. New technologies are…

yuu’s personalised bao

How does a 12-hour 7UP-braised pork belly bao sound? Stuffed into fluffy bao buns topped with cucumber pickle, barbecue sauce and bubu arare (crunchy rice puffs), the home kit from Yuu Kitchen is a lot of fun. The Classic Box also includes edamame, and sashimi-grade salmon baos with daikon pickle and yuzu miso; plus chocolate mousse and fortune cookies. Select ‘face-on-bun’ and supply your photo when you order and you’ll received transfers to steam onto your buns. Veggie options are available. Kits include eight baos, from £50, yuukitchen.paymentsense.store…