EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Olive MagazineOlive Magazine

Olive Magazine

August 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

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
Read Morekeyboard_arrow_down
SUBSCRIBE
$35.71
12 Issues

IN THIS ISSUE

access_time2 min.
welcome to august

It’s that time of year again: our annual ode to orecchiette, and all other pastas, actually. The issue where we pack in as many sun-soaked flavours as we can, to remind us of holidays to beautiful Italy. Trips like mine to Sardinia last year, for example – where we drank seemingly endless one-euro glasses of wine in cool, terrazzo-tiled bars; we scooped out plump fregola from the crevices of clattering mussel shells and the claws of coral lobster; and we watched muddy green pistachio gelato melting quicker than we could eat it in the reflection of the crystal-clear waters. The Italians just know how to make food and drink taste great, don’t they? And so, while this issue may not feature all strictly ‘authentic’ recipes, it is certainly a celebration of…

access_time1 min.
olive magazine

EDITORIAL EDITOR Laura Rowe FOOD DIRECTOR Janine Ratcliffe ART DIRECTOR Gillian McNeill CHIEF SUB & PRODUCTION EDITOR Dominic Martin DIGITAL EDITOR Alex Crossley TRAVEL EDITOR Rhiannon Batten SENIOR DESIGNER Jack Huntley DEPUTY FOOD EDITOR Adam Bush SUB EDITOR & DRINKS WRITER Hannah Guinness EDITORIAL ASSISTANT & DIGITAL WRITER Ellie Edwards DIGITAL & COOKERY ASSISTANT Amanda James WITH THANKS TO Helen Blair, Charly Morgan ADVERTISING GROUP ADVERTISING DIRECTOR Jason Elson HEAD OF SALES & BUSINESS DEVELOPMENT Anna Priest CLIENT SERVICES MANAGER Catherine Crosby SENIOR SALES, BRAND TEAM James Adams, Rachel Dalton, Margaret McGonnell CLASSIFIED SALES EXECUTIVES Lydia Bedding REGIONAL BUSINESS DEVELOPMENT MANAGER Nicola Rearden BUSINESS DEVELOPMENT MANAGER, INSERTS Steve Cobb PARTNERSHIPS GROUP HEAD PARTNERSHIPS Roxane Rix SALES EXECUTIVE, PARTNERSHIPS Elorie Palmer, Mia Georgevic PUBLISHING GROUP MANAGING DIRECTOR Alison Forrestal MANAGING DIRECTOR Chris Kerwin COMMERCIAL DIRECTOR Alex White PUBLISHING DIRECTOR Simon Carrington INNOVATION DIRECTOR Hannah Williams EDITOR-IN-CHIEF Christine Hayes SENIOR MANAGEMENT ACCOUNTANT Len Bright READER OFFERS MAIL ORDER MARKETING MANAGER Liza Evans (liza.evans@immediate.co.uk) AD SERVICES AND…

access_time2 min.
olive loves...

FRUIT YOGURTS Thick, creamy yogurt made on a small Cork farm, swirled with real fruit. £1/140g, Sainsbury’s KNIFE Japanese-inspired blades, hand-forged in south London. From £160, blenheimforge.com OLIVES Moreish harissa-androsemary-spiked olives make for the perfect salty picnic snack. £1.50/50g, Sainsbury’s TEACUPS Hand-thrown in northern England, these clay teacups are each etched with a unique pattern. £24 each, thefuturekept.com PECORINO Supreme Champion at the British Cheese Awards, this English White Lake pecorino has a lingering nutty tang. £44.50/kg,paxtonandwhitfield.co.uk CHOCOLATE BAR Chunky dark chocolate with sour cherry and pistachio nibs. Sharing not compulsory. £9.99/300g,montezumas.co.uk GELATO This artisan ice cream with nuggets of caramelised walnut and pure maple flavour had us going back for seconds. £5.50/500ml, farm shops and delis across the South West TEASPOONS Hand-painted stoneware pupper teaspoons. £26/set of 4, anthropologie.com PEANUT BUTTER Available in 1kg tins? Pass us the spoon! £12/1kg,propernutty.co.uk RAW HONEY Try stirring this treacle-style honey through…

access_time6 min.
seasonal

Finocchio al forno (fennel baked in cream and Grana Padano) 1 HOUR 10 MINUTES SERVES 4 AS A SIDE | EASY | GF fennel 2 bulbs, thinly slicedolive oilgarlic 2 cloves, thinly sliceddouble cream 400mlwhole milk 200mlGrana Padano 100g, finely grated • Heat the oven to 190C/fan 170C/gas 5. Put the fennel in a large, deep 20cm x 30cm ovenproof dish, drizzle with a little oil, season and roast for 30 minutes until starting to caramelise and soften. Mix together the garlic, cream and milk in a bowl and season. Pour over the fennel, sprinkle over the Grana Padano and bake for 30-35 minutes or until the fennel is very tender and the top golden. PER SERVING 676 KCALS | FAT 64.5G SATURATES 39.1G | CARBS 8.9G | SUGARS 3.8G FIBRE 3.7G | PROTEIN…

access_time7 min.
formaggio!

Classic tiramisu 30 MINUTES + CHILLING SERVES 6-8 | EASY Mascarpone is the creamy base of a classic tiramisu, along with lighter-than-air whipped eggs. If you want to get a super-sharp edge to your slices, put the tiramisu in the freezer for the final half an hour before you serve it. eggs 3, separated (see cook’s notes)caster sugar 100gmarsala 2 tbsp mascarpone 250g tubdouble cream 150mlstrong black coffee 150mlTia Maria 75mlsavoiardi biscuits 36cocoa powder 2-3 tbsp • Whisk together the egg yolks and sugar until pale and thick, and the whisk leaves a trail in the eggs when lifted up. Stir the marsala and mascarpone together then fold into the egg and sugar mixture. Whip the cream to soft peaks in one bowl and whisk the egg whites to stiff peaks in another. Gently…

access_time8 min.
posh pasta bakes

Fish pie lasagne 1 HOUR 20 MINUTES | SERVES 6 EASY light olive oil 1 tbspunsalted butter 30gonion 1, finely choppedgarlic 2 cloves, crushedplain flour 80gwhite wine 150mlvegetable stock 300mlsingle cream 150mlsalmon 4 fillets (lightly smoked if you can get them)raw peeled king prawns 180gbroccoli 1 head, cut into small even floretsdill1/2 a small bunch, finely chopped, plus extra to garnishfresh egg lasagne 4-6 sheetscrème fraîche 160mlmozzarella 120g, grated • Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3…

help