Olive Magazine August 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 号


welcome to august

I love a kitchen project as much as anyone (my banana bread habit is still going strong, and I have an ever-growing home pickles shelf) but I’m also craving long walks and fresh air, and just spending time with friends and family. My recipe writing has become simpler and more streamlined. So our summer collection (p30) doesn’t involve sweating over the stove – each recipe can be made ahead, be it our gorgeously OTT banoffee fridge cake, or the fall-apart BBQ brisket (maximum flavour boost with minimal effort). Either way, you’re going to be popular! Do you use your freezer in the summer solely as a stash for ice cream and speed-chilling a bottle of wine – or is that just me? Shivi Ramoutar is here to head-up the freezer revolution…

a thank you gift to olive subscribers!

We at Olive magazine would like to say a big thank you to our subscribers for their continued loyalty this year with a special free gift. We know lots of you have been trying your hand at making sourdough at home so, just for you, we have created a comprehensive downloadable digital guide to all things sourdough, to take your baking to the next level. Turn to page 48 for more details on how to download your copy. Not a subscriber yet? Turn to page 27 for a great subscription deal offering three issues of Olive magazine for just £5.…

cover star

Mediterranean chicken traybake 1 HOUR 1 5 MINUTES | SERVES 4 | EASY | GF Charlotte potatoes 750g, halved lengthwaysolive oilred onion 1, cut into wedgesgarlic 1 bulb, cloves separatedlemon 1, cut into wedgeswhole chicken thighs 8baby plum tomatoes 12, halvedwhite wine a small glassmixed olives (green and Kalamata) a handful of eachfeta 100g, slicedoregano a handful of leaves • Heat the oven to 200C/fan 180C/gas 6. Put the potatoes in a large roasting tray, add 2 tbsp of olive oil and season. Toss everything to coat then roast for 20 minutes. • Add the red onion, garlic cloves, lemon wedges and chicken thighs, then drizzle with another tbsp of oil and season. Roast for another 20 minutes then take out and turn the oven up to 220C/fan 200C/gas 7. Add the tomatoes, wine…

olive loves...

SAUSAGES Get some game on your BBQ this summer with these top-notch wild boar and grouse bangers. £5.25 for 6; wildandgame.co.uk TROUT Order direct from farmers – search via the farm or the produce – for the season’s best. Start with a buttery, fresh rainbow trout fillet from ChalkStream in Hampshire. £16/whole trout fillet or £18/6 fillets, harvestbundle.co.uk HOT SAUCES Whether you like it funky and fiery, fruity and tongue- tingling, or salty and sour, Eaten Alive’s new range of fermented hot sauces will see you through the grilling season. From £3.99/150ml, eatenalive.co.uk CRACKERS Toasted over open flames, Sanissimo’s salty and thin chia and flax seed corn crackers are the ideal vehicle for all your summer dips. £1.59/144g, Sainsbury’s COOKBOOK Bryan Ford (@artisanbryan) blends his baking knowledge with his Honduran roots to give a whole new twist to the…


PBJ flapjacks 50 MINUTES + COOLING CUTS INTO 12 BARS | EASY unsalted butter 75ggolden syrup 4 tbspcrunchy peanut butter 100grolled oats 200graspberries 100g RASPBERRY COULIS raspberries 250glemon ½, juicedicing sugar 2 tbspcornflour 1 tbsp • To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool. • Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a…

enticing asia

Pippa’s hunger for authentic technique and process led her to study at a cookery school in Lanzhou, China, where she learned how to make and hand-pull la mian noodles in the traditional way – with flour, water, salt and hours of manual labour. By day she works as a cancer research scientist, but after having won BBC1’s first series of Britain’s Best Home Cook in 2018, she has gone on to host hugely successful supper clubs, workshops and private events. Since lockdown, she has been busy assembling comprehensive make-at-home meal kits, so her fans can eat fresh, umami-laced Asian dishes with ease. Recent offerings include tantanmen with chicken broth, Yorkshire stoneground ramen noodles, beef mince, ramen egg, greens, and all the seasonings and sauces you could wish for (£30). Sign…