EXPLOREMY LIBRARY
Food & Wine
Olive Magazine

Olive Magazine August 2017

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
Frequency:
Monthly
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12 Issues

in this issue

2 min.
welcome to august

One of the most frequent questions that I get asked, as editor of Olive , is what’s been your favourite meal? It’s such a hard one to answer, because of course it depends on your mood, the company, the location – all manner of factors. But one meal that sticks in my mind is a rich hare ragu entangled in folds of buttery pappardelle (an icy negroni on the side, naturally), tucked down a cobbled side street of Rome, as I hid in the shade. It was so simple, really – just beautiful ingredients cooked for as long as they take with minimal intervention. And it’s this approach, I’m sure, that is why Italian cuisine continues to be one of our nation’s favourites. It’s quick and easy but packed with flavour…

1 min.
cover star

Tomato salad with burrata and warm 'nduja dressing 20 MINUTES | SERVES 4 AS A SHARING STARTER | EASY tomatoes 400g of mixed sizes and colours sea salt flakes olive oil 4 tbsp shallot 1 small, finely diced 'nduja 25g (see cook's notes, below) Italian red wine vinegar 2 tbsp caster sugar 1 tsp burrata ' basil a handful of small leaves crusty bread to serve (optional) • Use a small serrated knife to slice the tomatoes thinly, then layer on a platter. If the tomatoes have been in the fridge, do this at least 20 minutes before you want to eat to let them come up to room temperature. Sprinkle with sea salt. • Heat the olive oil in a small pan over a gentle heat. Add the shallot and cook until softened. Remove from the heat and add the 'nduja, whisking…

2 min.
here & now

TRENDS TRANSLATOR Each month, the Olive magazine team spots a hot new trend appearing in restaurants across the UK and then translates it for you to cook at home. This time we go raw, Italian style, with crudo. » TREND SPOT HEAR US RAW Italian food is having its moment in the (British) sun and one particular dish that’s caught the attention of restaurateurs right now is crudo. Meaning ‘raw’, crudo is all about the ingredients. The same rules apply whether you’re using fish, meat or veg – only the freshest and most seasonal of ingredients will do. You want as little time from sea/soil/ paddock to plate as possible. Fish crudo is popular along the coasts of mainland Italy, Sicily and Sardinia, and at its most basic can be dressed with just olive…

1 min.
waste not, want not

Imagine a farmers’ market that allows you to pre-order exactly what you want online. This is the model the Food Assembly has created to connect consumers and producers directly. There are over 900 assemblies already up and running, and the concept is brilliantly simple. Join a local assembly, order online from the producers connected to them, then go to a weekly pop-up to collect your shopping (and meet the makers). The immediate benefit to producers is that they know exactly how much stock has been sold, so there is zero waste from unsold produce. If you are interested in setting up your own local assembly it’s a simple registration process, with both online and one-to-one help to get you started. thefoodassembly.com PHOTOGRAPHS: ROB STREETER. STYLING: DAVINA PERKINS. FOOD STYLING: ADAM BUSH…

1 min.
food director’s shopping basket

Janine Ratcliffe’s favourite new products I’ve always been a fan of Kikkoman soy sauce. This naturally brewed condiment has only four ingredients: soy beans, wheat, water and salt, and delivers a pure, intense umami hit. It’s also the base for this new teriyaki sauce with toasted sesame, which blends soy with toasted sesame seeds, garlic and a touch of sugar to make a rich, sticky stir-fry sauce or glaze. I love brushing it on grilled or roasted veg for a quick flavour boost. £2.79/250ml, Ocado Teriyaki aubergine 40 MINUTES | SERVES 4 AS A SIDE EASY | red chilli 1, sliced ginger a small chunk, shredded rice vinegar 2 tsp caster sugar a good pinch baby aubergines 8, halved lengthways sesame oil 1 tsp sunflower oil 1 tbsp Kikkoman teriyaki sauce with toasted sesame 4-6 tbsp spring onions (greens only), sliced to…

1 min.
quick bites

Mr Organic Sicilian lemon conserve Made from hand-peeled, thick-cut organic Sicilian lemons, this fragrant conserve has just the right balance of sweet and savoury, so it would work equally well in a fruity BBQ glaze, or simply spread on toast for a morning pick-me-up. £3.39/360g, ocado.com Abel & Cole organic cherry tomato passata Abel & Cole creates this rich passata with organic Sicilian cherry tomatoes, extra-virgin olive oil and a sprinkle of salt. Just add fresh basil and pecorino for a simple, summery pasta sauce. £2.25/330g, abelandcole.co.uk Fabbri cherries These bittersweet, dark red cherries are an Italian classic. Coated in an amarena cherry juice syrup, they are the perfect topping for ice cream. £4.99/230g, melburyandappleton.co.uk Massimo Bottura Villa Manodori Italian extra-virgin olive oil Give your dishes a Michelin-starred drizzle with artisan olive oil from Italy’s most acclaimed…