Olive Magazine

Olive Magazine May 2020


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
12 期号


welcome to may

So, it turns out you lovely lot are rather good and prolific cooks. Amongst the madness of the past month, it seems our wonderful community has been cooking, talking and spreading joy more than ever. I’ve seen you make so many of our recipes – old and new – from dimpled focaccia spiked with rosemary and pooled with grassy olive oil, to our ultimate chocolate cake for birthdays shared via computer screens, and flaky Portuguese custard tarts to remind you of weekend breaks away. With this in mind, we’ve created another issue designed to be as happy and helpful as possible. After listening to what you need, we’ve created recipes for seasonal fruit and veg, and super-adaptable one-pan meals that can be tweaked depending on what you can find in the…

olive loves...

BUTTER DISH Keep your butter covered in style with this colourful, Pollock-esque melamine dish. £15, nookshop.co.uk GINGER YOGURT Try this rich Guernsey milk yogurt with ginger stem purée for a fiery start to your day. £2.50/500g, abelandcole.co.uk APRON Add a blaze of sunshine to your day with this jazzy, Japanese-inspired smock apron. £80, enrichandendure.com GRANOLA Vegan granola clusters made with oats, shredded coconut and coconut blossom nectar. £2.99/450g, Waitrose MUG Give the side-eye to anyone who tries to steal your tea bags with this spotty mug. £12, anthropologie.com MUSTARD Perk-up bangers with a dollop of punchy grain mustard, made extra special with peppercorns, tarragon and chilli. £2.25/140g,tracklements.co.uk BIRTHDAY CANDLE HOLDER Slow and steady wins the race, so let this cute tortoise keep your candles standing proud all evening. £14, redcandy.co.uk COFFEE POST Sustainably roasted, these beans are sent in letterbox-friendly packs. Starting from £36 for…


Saag halloumi 35 MINUTES | SERVES 4-6 AS A SIDE | EASY | V GF Halloumi has a similar texture to paneer, but it’s much easier to get hold of. Not one for the purists but delicious all the same! spinach 500gonion1/2, choppedgarlic 2 cloves, choppedginger a thumb-sized piece, choppedground turmeric 2 tspcumin seeds 1 tspgaram masala1/2 tsp, plus extra to servehalloumi 2 blocks, cut into bite-sized piecesvegetable oil 2 tbspdouble cream 200mllemon1/2, juiced • Bring a large pan of water to the boil. Cook the spinach for 1 minute or until wilted. Drain well, leave to cool, then finely chop. • Put the onion, garlic and ginger into a high-powered blender with 1-2 tbsp of water and whizz until completely smooth. • Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a…

the levantine kitchen

Hummus with lamb and pine nuts 1½ HOURS + OVERNIGHT SOAKING | SERVES 4-6 | EASY This is the classic Lebanese way of serving meat with hummus – the cinnamon-flavoured meat and nuts blend perfectly with it. Our Levantine style of hummus is smooth and not flavoured with garlic at all. This means it can accept other strong flavours such as this spiced lamb really well. We serve with a hot green chilli sauce and warm pittas. olive oil 1 tbspred onion 1 large, finely choppedlean minced lamb 500gbutter 25glamb stock 450mlbulgar wheat 85gground cumin 2 tspground cinnamon 11/2 tspchilli powder1/2 tspgranulated sugar 1 tsppine nuts 55g, toastedhummus 450g (see below)tahini to servepaprika to serve HUMMUS dried chickpeas 250gbicarbonate of soda 1 tsptahini 150glemon 1, juiced • To make the hummus, tip the chickpeas into a…

pot luck

Meatball stew with coriander chutney 1 HOUR | SERVES 4 | EASY | LC We’ve made this stew adaptable to whatever you have available. Harissa will give it a Middle Eastern vibe but if you wanted to take it in a Tex-Mex direction, you could use chipotle paste instead of harissa, and a can of kidney or black beans instead of the chickpeas. onion 1 largelamb, beef or pork mince 500gharissa or chipotle paste 2 tbspflavourless oil 1 tbspgarlic 2 cloves, crushedchopped tomatoes 400g tinchicken stock 200mlchickpeas 400g tin, drainedrice or couscous to serve CORIANDER CHUTNEY coriander a small bunch, roughly choppedgreen chilli 1, choppedgarlic 1 cloveground cumin ¼ tspwhite wine vinegar 1 tspflavourless oil 1 tbspsea salt flakes ½ tspcaster sugar ½ tsp • Put all the chutney ingredients in a blender with 2-3 tbsp…

cheese please!

Burrata with sweet and sour spring veg 15 MINUTES + COOLING SERVES 4 | EASY We’ve used rich burrata for this recipe, but any creamy fresh cheese (including mozzarella, ricotta or even young rindless goat’s cheese) would work. Serve with crusty bread. baby carrots 12, scrubbed and halved lengthwaysfine asparagus tips 100gfine green beans 100g, halved lengthwaysspring onions 3, cut into 2cm lengths on the diagonalradishes 16, halved lengthwaysburratas 2 ballsrocket a small handfulextra-virgin olive oil to drizzlecrusty bread to serve PICKLING LIQUID white wine vinegar 150mlcaster sugar 75gyellow mustard seeds 1 tsp • Put the carrots, asparagus tips and beans in a bowl and pour over just-boiled water to cover. Leave for 1 minute, then drain. • Put the pickling liquid ingredients in a small pan with 150ml water and bring to a simmer. Simmer very…