Olive Magazine July 2020

I’m still here in my kitchen. It’s the hottest day of the year so far and I’m counting down the hours until I can hear the clink of some large chunks of ice hit a glass and crackle as I pour over a satisfyingly blush cider from the West Country. I’m also itching to light the barbecue because, this issue, I’ve got all the inspiration and info I could need. Skewers are ideal for scaling up or down, they’re quick and simple to make, and you can mix and match. I’ve also discovered (thank you, cookery team) perhaps the biggest time- and stress-saving hack of pre-cooking meat, too. We’ve some seriously hard-working recipes that are ripe for adapting, should you not want to waste time traipsing round the shops for that…

At Immediate we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers and customers, our people and society. We always strive to be inclusive but we need to do better. We have been taking the time to listen and understand how we can make positive changes and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.…

Smo y steak and potatosk ewers with ch imich u rri sau ce 4 5 MINUTES + MARINATING | MAKES 4 -6 SKEWERS EASY | GF baby new potatoes 12sirloin steak 2 thick-cut (450g in total)red onion 1 largered pepper 1yellow pepper 1olive oil 1 tbspsmoked paprika ¼ tspsea salt flakes CHIMICHURRI shallot 1 long or 2 roundjalapeño chilli or other mild green chilli 1, roughly choppedgarlic 2 cloves, roughly choppedred wine vinegar 2 tbspolive oil 3 tbspcoriander a small handful, roughly choppedflat-leaf parsley ½ a small handful, roughly choppedoregano 2 tbsp of leaves • Put the potatoes in a pan of boiling salted water and cook for 10-15 minutes or until just tender to the point of a knife. Drain and cool. • Cut the steak, onion and peppers into similar-sized pieces then thread onto 4-6…

HOT SAUCE A fiery blend of scotch bonnet chilli balanced with sweet roasted pineapple and ginger – perfect for chicken wings. £4.95/150ml, aloha65.com COOKBOOK Rustle up your own coppa and salami with this meticulously researched, approachable step-by-step guide. £20, Lorenz Books PAN Griddle tuna steaks or chicken to perfection with this lightweight, oven-safe, ceramic-coated grill pan. £85, greenpan.co.uk READYMEAL Pep Kitchen’s plant-based frozen meals range from filling jackfruit massaman to a fiery harissa hotpot. £5.75/420g, pepkitchen.co.uk CANDLES Add some neon Dutch design to your dinner table with these twisted candles by Lex Pott. £24, insidestoreldn.com PIZZA OVEN This portable, low-fuss wood-fired pizza oven is seriously speedy, with cooking time as little as 60 seconds. £229, uk.ooni.com CROCKERY Serve up this season’s best on this set of crockery handmade in England, using traditional Japanese clay pottery skills and inspired by the neutral tones of…

Broad bean, peach and fennel salad 30 MINUTES | SERVES 4 AS A SIDE | EASY | GF broad beans 300g (podded weight if fresh, or use frozen)courgette 1, halved lengthways and thinly slicedpeach 1, halved and thinly slicedfennel 1 small bulb, very thinly sliced basil a handful of leaves DRESSING extra-virgin olive oil 3 tbsplemon 1, juiceddijon or wholegrain mustard 1 tspred chilli 1, deseeded and finely chopped • Bring a pan of lightly salted water to the boil and blanch the beans for 1 minute, then drain and run under cold water until cold. Carefully pod the beans from their skins, which should have loosened. Tip into a bowl with the courgette, peach and fennel. • To make the dressing, whisk all the ingredients together with some seasoning. Pour three-quarters of the dressing into…

‘Indian Takeaway’ seekh kebabs 40 MINUTES | MAKES 6 EASY | LC GF These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway. The juicy lamb kebabs are fragrant with coriander stalks and pack a fair whack of chilli – perfect wrapped inside a soft naan with the pickled red onion salad, sliced cucumber and raita. RED ONION PICKLE red wine vinegar 50mlcaster sugar 1 tbspsea salt flakes 1 tspred onion 1, finely sliced RAITA greek or natural yogurt 350glemon juice 2-3 tbspmint leaves, a small handful, finely chopped SEEKH KEBABS minced lamb 450ggreen chillies 2, finely choppedcoriander stalks finely chopped to make 3 tbsp (save the leaves to serve)garlic 4 cloves, crushedground ginger 1 tspmild chilli powder 1 tspcumin seeds 1 tsp, toasted…