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Olive MagazineOlive Magazine

Olive Magazine

Easter 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

United Kingdom
Immediate Media Company London Limited
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£4.49(Incl. tax)
£34.99(Incl. tax)
12 Issues


access_time1 min.
welcome to easter

(PHOTOGRAPH: ANT DUNCAN. STYLING: TONY HUTCHINSON) When I look back on what were the greatest foodie memories of my life, I know which will rank highest. It won’t be the 10-course tasting menus or the meals that have caused my fiancé to wince as we hand over the credit card. It will be the meals my mum made (sorry, dad). Those that I’ve had a hand in making – the samosas we used to patiently stuff and roll when I was barely tall enough for my nose to reach the worktop – and those that were the handiwork of mum alone. The juiciest roast chicken, cooked in her terracotta chicken brick (if you know, you know), lemony new potatoes and spring salads with all the herbs and chive flowers she…

access_time2 min.
cover star

No knead hot cross buns 1 HOUR OVERNIGHT PROVING | MAKES 12 | EASY plain flour525g plus 3 tbsp for the cross and extra for shapingsoft light brown sugar 75gmixed spice 2 tspfast-action dried yeast 7gunsalted butter 150g melted and cooledwhole milk 200ml plus 3 tbspeggs 4 largeraisins 150gmixed peel 25g (optional) The day before you want to serve mix the 525g flour, sugar, mixed spice 1 tsp salt and yeast in a large bowl until evenly combinedIn a large jug mix together the butter, 200ml milk and 3 of the eggs Make a well in the flour bowl and pour in the milk mixture Use your hands to mix into a shaggy dough making sure there are no dry pockets of flour. Cover and set aside…

access_time2 min.
easter supermarket awards 2019

HOW WE CHOSE THE WINNERS The Olive team chose six categories having researched which products you, our readers, would be most likely to buy this Easter. We invited all the big supermarkets to select the products they wanted to nominate (just one entry per category, so they had to choose carefully). Our expert panel of judges blind-tasted them, rating each on taste, texture and appearance. We then awarded gold, silver and bronze awards to our favourites. Look out for these Olive badges as a mark of excellence. BEST CLASSIC HOT CROSS BUN Iceland Luxury hot cross buns, £1/4 packThese gently spiced bargain buns with plump fruit and a glossy glaze are great eaten fresh, or try toasting and slathering with salted butter. BEST ALTERNATIVE HOT CROSS BUN Booths chocolate…

access_time1 min.

LET'S GET COOKING... Slow-roasted lamb with wild oregano Dirty chai chocolate layer cake Hot cross bun bread and butter pudding PHOTOGRAPH: STUART OVENDEN. STYLING: MORAG FARQUHAR. FOOD STYLING: ADAM BUSH…

access_time6 min.

ASPARAGUS GNOCCHI WITH PROSCIUTTO CRUMBS (STYLING: OLIVIA WARDLE. FOOD STYLING: MEGAN DAVIES) Asparagus gnocchi with prosciutto crumbs 15 MINUTES | SERVES 4 AS A STARTER | EASY prosciutto 4 slicessalted butter 75ggarlic 1 clove, crushedasparagus 250g, trimmedgnocchi 300g packparmesan 25g, finely grated • Heat the grill to medium. Cook the prosciutto on a non-stick baking sheet, turning, until really crisp. Cool, then crumble.• Heat the butter in a frying pan, add the garlic and gently sizzle for a few minutes, then take off the heat.• Cook the asparagus in a pan of boiling salted water for 2-3 minutes or until just tender, then scoop out with a slotted spoon and drain well. Add the gnocchi to the same boiling water and cook following pack instructions, then…

access_time12 min.
family affair

DUM ALOO (POTATOES IN A THICK NUT GRAVY) KID GOAT STEW FILIPINO BOODLE FIGHT SEAFOOD RICE SLOW-ROASTED LAMB WITH WILD OREGANO Chris Boustead, chef-patron of Linden Stores “Growing up in Scarborough as one of five boys, Easter and Christmas were the rare occasions we would sit together for a meal with our mum joined by our grandma, who would cycle over with a basket full of yorkshires (our yorkie tray deemed inferior for the job). Once I trained as a chef the baton for preparing these family meals was firmly passed to me and the pressure to make such occasions special as well as pleasing my picky brothers was on. Duck was a meat my mum always enjoyed and the less adventurous members of the family…