Olive Magazine July 2021

July is the month that colour doesn’t just tinge the food on your plate, it floods it. The saturated reds and pinks of chillies, tomatoes and strawberries, the many hues of leafy green and the oranges of stone fruits. This month your dishes will be nothing short of technicolour. Try the pickled cherry, gorgonzola and rocket salad on page 29 as a good place to start. Now we’ve reached peak summer, we’ve got plenty of recipes to put on the grill. In the supplement with this issue, deputy magazines editor Janine Ratcliffe has selected a collection of fabulous BBQ recipes featuring everything from whole sides of salmon to a showstopper vegan mushroom shawarma that tastes as good as it looks. Janine is winning awards for her podcasts, check out the most…

Olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 112, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including imaginative recipes, award-winning podcasts and lively videos showcasing cooking skills and techniques on Olive magazine.com. Here’s what you can expect from us. our recipes work All our recipes are developed and thoroughly tested by experts, so you know they’ll work every time. sustainability It’s at the heart of everything we do. We try to help you cut down on food waste by suggesting ideas for using up any leftovers, and by celebrating and keeping you…

Initiatives such as Brighton’s Shelter Hall market are giving new chefs some much-needed support after lockdown. The buzzing seafront market is a hot spot for live music, and nurtures new talent by offering four-month chef residencies in its seven kitchens. Tom Mullany, of the Malaysian-inspired supper club and street-food stall Santan Boi (santanboi.co.uk), is one of its most recent residents. “A food business was always a pipe dream,” he explains. “Moving to Malaysia changed everything. It’s a melting pot of cultures and the food reflects that – it’s incredibly vibrant. For the past year I’ve been operating as a one-man band. This initiative has given me a professional kitchen and customers, all in an iconic venue.” What’s next for Tom? “Provided the project is a success, I’ll proceed straight on to the…

use this new product to make this recipe About the product: Waitrose Cooks’ Ingredients dried hibiscus can be used in so many ways. Hibiscus is traditionally used to make tea and it has a deep, almost berry-like flavour. It’s great in cold drinks, too, such as this shrub or a cordial, or in desserts – try it with poached rhubarb. It also works brilliantly if you add it to a pickling liquor to make pickled onions, and in a hibiscus vinaigrette for salads. Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and Marks & Spencer Food. He is also a food writer and curator of online platform Mother Tongue (mothertonguetv.com), with his first cookbook set for release in spring 2023. Hibiscus,…

Labels Look out for wineries that talk about what their efforts are for the environment – in France there is the Haute Valeur Environnementale Label (HVE) that is getting traction, as well as organic certifications such as Ecocert and AB (Agriculture Biologique), and biodynamic wines are labelled Demeter and Biodyvin. Where to buy Supermarkets are starting to offer great choice in these categories, especially organic wines, and there are a growing number of online wine merchants promoting inspiring winemakers. Some of our favourites are Little Wine Co (littlewine.co), Pull the Cork (pullthecork.co.uk) and Wanderlust (wanderlustwine.co.uk). Waitrose and Ocado have set up a B-Corp virtual shopping aisle and are adding more wines to this. Certified B-Corps are a new kind of business that balances purpose and profit. They are legally required to consider the…

Think you can’t garden? Think again. Pot Gang is a grow-your-own veg and herb subscription aimed at those who’d like to grow their own produce but don’t believe they can, whether that’s because of a lack of outdoor space, gardening knowledge or both. It was set up during lockdown by Sam Smith, who explains: “I realised that loads of my mates fancied the idea of growing their own fruit and veg but no one had a clue what to grow or how to grow it.” Sign up and each month (or opt for bi-monthly) you’ll receive a box containing veg and herb seeds, pots, peat-free compost and plenty of guidance. Our deputy food editor, Adam Bush, says: “I’m growing tomatoes, chillies, chard and radishes at the moment, all on my…