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Olive MagazineOlive Magazine

Olive Magazine March 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

국가:
United Kingdom
언어:
English
출판사:
Immediate Media Company London Limited
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welcome to march

I consider myself very lucky to have a grandad (grampy) who is seriously good at gardening. Not only is his front garden a thing of beauty – right about now his beds will be bursting with fragrant hyacinths, proud daffodils and a rainbow of tulips – but his back garden was a rich source of youthful forages. Years of podding (and nicking) sweet peas sat with my nan on the step, inhaling that vine smell that only comes from a warm greenhouse bursting with tomatoes, and snaffling sour-as-you-like raspberries straight from the bush. That’s what glorious and greedy childhoods are made of. March was the first month of the year when – cold-store carrots, onions and garlic aside – I’d begin to get excited again. One of my favourite veg that…

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here & now

TRENDS TRANSLATOR Each month, the Olive team spots a new trend appearing in restaurants, street-food stalls and supper clubs across the UK, and then translates it for you to cook at home. This time it’s all about using British grains in inventive new ways. Quinoa-coated halloumi with sprouting broccoli and romesco dressing 25 MINUTES | SERVES 3 | EASY | V quinoa 200gpurple sprouting broccoli 100g, cut into bite-sized piecesplain flour 2 tbsp, well seasonedegg 1, beatenhalloumi 250g, cut into 6 slicesvegetable oil 2 tbspcherry tomatoes a handful, halvedred onion ½, thinly slicedcoriander ½ a small bunch, leaves tornalmonds a handful, roughly chopped ROMESCO DRESSING roasted red pepper from a jar 1, choppedsherry vinegar 1½ tbspextra-virgin olive oil 2 tbspgarlic ½ a clove, crushedcaster sugar a pinch • Put all of the dressing ingredients into a small…

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trend spot

BRITISH GRAINS Hailed as a superfood and inescapable in readymade salads, quinoa has soared in popularity over the past decade. Previously only imported from South American countries, it is (you may be surprised to read) now being grown with great success a little closer to home. Pret has been a major supporter of British quinoa in its soups and salads, and now you’re likely to see packs of British quinoa being stocked in stores including Waitrose, M&S and Booths. Award-winning online retailer Hodemedod is another great place to start if you’re keen to shop sustainably and locally. It sources everything from British farms, and you can shop for the likes of lentils, chia and spelt, as well as gog magog beans, smoked quinoa, fermented fava beans and more. Cornish restaurant Fifteen has also…

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win funding for your own foodie start-up

What is it? Now in its seventh year, The Seed Fund is a philanthropic project that offers 12 places on its summer academy to food and drink start-ups and part-time producers looking to take their businesses to the next level. Industry experts from the fields of branding, funding, finance, PR and social media – including Planet Organic founder Renée Elliott – host a series of workshops, presentations and one-on-one sessions between May-September. The academy culminates in an Apprentice- style pitch day when one producer will be awarded a further year’s business support and brand development worth more than £100,000. How do I get involved? The deadline for online applications is 1 April. To apply and for more information, including eligibility details, visit theseedfund.co.uk.…

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reduce waste with a wonky fruit & veg box

What is it? The wonky fruit and veg movement is moving into subscription box territory thanks to Oddbox, a new London-based social enterprise that works directly with farmers to help reduce waste by delivering produce that would otherwise be rejected by supermarkets for being marked, misshapen, the wrong size or colour. The company works with 35 growers close to London, and 90% of its boxes are plastic-free (there is an option when subscribing to opt out of plastic packaging altogether). Want to know more? Subscriptions start at £8.99 for a small veg box containing 6-7 varieties (Oddbox also partners with local charities to donate 10% of its produce to tackle food poverty). For more, visit oddbox.co.uk.…

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food director’s shopping basket

Janine Ratcliffe’s favourite products Part of a new range from Odysea, these artichoke quarters come in a light olive oil, garlic and herb marinade, and are perfect for snacking (the pouch is resealable), salads, pizzas or bakes – such as this hearty greens and cheese pie. £3/200g, Sainsbury’s Artichoke, spinach and cheese pie 1 HOUR 20 MINUTES + COOLING | SERVES 4-6 | EASY | V baby spinach 250g, choppedbutter 2 tbsponion 1, finely choppedgarlic 1 clove, crushedplain flour 1 tbsp, plus extra for dustingwhole milk 100mlOdysea marinated artichoke quarters 200g pack, drained and roughly choppedmature cheddar 100g, gratedparmesan or grana padano (or veggie alternative) 25g, finely gratedeggs 2shortcrust pastry 500g block • Heat the oven to 190C/fan 170C/gas 5. Put the spinach in a colander and pour over a kettle of boiled water to…

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