Olive Magazine

Purists will insist that you can’t improve on the original but I disagree. If Wikipedia is to be believed, the first recipe for caesar salad, invented by chef Caesar Cardini in 1924, didn’t even contain anchovies. What? To my mind, they give the dressing that distinctive, salty kick that – along with lettuce, parmesan, garlicky croutons – makes it unmistakeably caesar. So no apologies from me for our grilled prawn version with basil dressing which is just the kind of light lunch or dinner I want to eat as we head into summer. Basil is one of the easiest herbs to grow and, if you don’t over-water, keep the pots in a sunny spot and pinch away the new leaves you want to use to encourage more growth, the plants…

Trendspotting DEEP-FRIED ARTICHOKES Crisp, flower-like fried artichokes are hitting plates in increasing numbers. A traditional Roman dish, carciofi alla giudia or Jewish-style artichokes are a common sight in Rome, the choke-less and less thorny Cimaroli or Mammole variety is fried to a deep bronze and eaten whole. Find them gracing the menus of Italian restaurants such as Ombra and Manteca or, as shown here, at Jun Tanaka’s The Ninth, brined and fried until super crisp, served with three-cornered leek aïoli. @theninthlondon SWAN NORDIC JUG KETTLE This slimline and elegant kettle boasts a speedy boil time of under two and a half minutes. In addition to its design and price, we loved its user-friendly features, including the wood-effect rubber handle that’s easy to grip. Robert Dyas (£45.99) BUDGET VS BLOWOUT…

NONNA TONDA PASTA Fresh pasta and sauces are made each morning before being sent out, with a different choice each week, and it’s free delivery, too. We loved the silky parcels of ravioli and the delicate crab tagliolini. From £5.50 per person, nonnatonda.co.uk Olive GREEK HAMPER This hamper showcases the best of Greek produce including stuffed Kalamata olives, smoky tapenade and premium extra-virgin olive oil. £59 (including delivery), shop.Olivemagazine.com FUNGTN SHIITAKE DARK LAGER Alcohol-free craft beer meets adaptogenic mushrooms in this delicious 0.5% ABV drink – think stout flavours but with a fresher, lighter mouthfeel. £33.60 (12 x 330ml cans), fungtn.com effortless! CAROLINE’S PESTO These pestos come in both classic and seasonal (wild garlic, watercress) varieties but all are made by hand and beautifully balanced with quality ingredients. £5.95 (150g),…

On the menu Gildas Schnitzel with sweet-sour-crunchy slaw fries Tres leches pudding What is effortless? Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or fewer of prep – they’re go-to ideas for entertaining special guests. Gildas traditionally use salted anchovies but we’ve used marinated ones for a sharper flavour. By all means used salted anchovies if you prefer. Gildas You could double down on the anchovy by using olives stuffed with anchovies, if you like. SERVES 3 | PREP 10 MINS | EASY | GF Fold one of nine Guindilla peppers onto a wooden skewer, fold a white marinated anchovy fillet in the same way and thread it on top of the…

In season this month asparagusauberginesbasilblackcurrantscarrotscourgettescourgette flowersfennel Basil, taleggio and pickled walnut grilled cheese This grilled cheese will go perfectly with salad leaves dressed in walnut oil, a little dijon and the vinegar from the pickled walnut jar. SERVES 2 | PREP 5 MINS | COOK 20 MINS | EASY | V 3 tbsp salted butter4 slices of thick sourdough10g basil leaves150g taleggio, chopped2-3 pickled walnuts, drained and slicedsalad leaves, to serve 1 Heat 1 tbsp of the butter in a frying pan over a medium heat and swirl around the pan until melted. Add two of the bread slices and weigh down with a press or with the back of a spatula. Cook for 2-4 mins on one side or until golden and toasted. Repeat with the other two pieces…

Saffron-spiced whole roast chicken (ZAFRANI MURGH) Saffron has long exerted its influence across regions of India: it’s a staple ingredient not just in curries and biryanis but also in tandoori cooking. The spiced yogurt and almond marinade coats the chicken, infusing the meat. The chicken is then basted with saffron-flavoured ghee or butter as it cooks all the way through to keep the whole bird moist, lend even more flavour and give everything a wonderful golden colour. SERVES 4-6 | PREP 20 MINS PLUS MARINATING AND RESTING | COOK 1 HR 35 MINS | EASY | GF 1 tsp saffron strands200g ghee or butter1.9kg whole chickenMARINADE220g greek yogurt3 tsp ground almonds2 tsp kashmiri chilli powder2 tsp ground cardamom½ tsp ground cinnamon8 garlic cloves, ground to a paste5cm ginger, ground to…