Food & Wine
Olive Magazine

Olive Magazine June 2018

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

United Kingdom
Immediate Media Company London Limited
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12 Issues

in this issue

2 min.
welcome to june

Who would have thought this time a year ago that we’d all suddenly wake up from a consumerist slumber. We’d got so used to using throw-away plastic carrier bags, drinking from single-use plastic bottles and straws, and accepting the status quo, hadn’t we? And then one influential man helped to change the way we think – thank you Sir David Attenborough! He made us realise that our actions, however (seemingly) small, have consequences. He made us consult our consciences. And so now we’re all calling for, and making, changes. And the best thing is that even tiny changes, collectively, can have a big impact. I for one have become more organised. I now always carry a spare grocery bag in my handbag so I never have to buy a plastic one.…

2 min.
here & now

TRENDS TRANSLATOR Each month, the Olive team spots a new trend appearing in restaurants, street-food stalls and supper clubs across the UK, and then translates it for you to cook at home. This time it’s onigirazu – otherwise known as the sushi sandwich. » TREND SPOT SUSHI SARNIES Sushi is one of our favourite fast foods, and a lunchtime staple here at Olive HQ – thanks to its protein- and carb-rich, omega-3 friendly, delicious credentials. But if you’re eating on the hoof – balancing a tray precariously on your lap in a park, or trying to avoid soy splashback aldesko – then the sushi sandwich could be for you. Known as onigirazu in Japan, these rice bundles, wrapped in nori seaweed, are not only (generally) gluten and dairy free, but easily adaptable to whatever filling…

1 min.
app review

OLIO What does it do? OLIO creates an online network of people and shops, enabling them to share unwanted, surplus food (and household items such as kitchen gadgets and cleaning products) for free. To give something away, simply take a photo of the item, add a brief description and provide pick-up details. Equally, you can browse what’s available in your neighbourhood, and message to arrange collection. Why you should download it You’ll be doing your bit for the planet by helping to reduce food waste, and anything you collect will be free, so you’ll be saving money at the same time. Once you’ve signed in, you can sort listings by distance (down to 500 metres), you’ll receive notifications as soon as items are added near you (be quick, 40% of listings are claimed within…

1 min.
book review

NURTURE What’s it about? This beautifully bound coffee-table book, with a tactile, pure-linen covering, tells Carole Bamford’s story of how she came to found Daylesford Farm in Gloucestershire. She explains her philosophy on organic farming and recounts how the various elements of the estate (from the creamery and bakery to the farm shops and cookery school) came to be. The book ends with a chapter of her tips on maintaining personal well-being. Why you should read it? Nurture is packed with gorgeous photography and stocked with appealing recipes. The core of the book consists of four chapters – Spring, Summer, Autumn and Winter – that focus on elegant, classically British, seasonal recipes (with an emphasis on simple salads, soups, preserves and desserts) and Carole’s thoughts on what makes each distinct time of year special.…

1 min.
food director’s shopping basket

Janine Ratcliffe’s favourite products Seafood & Eat It’s crab is pot-caught in Newlyn, Cornwall. This method of crabbing means there’s no damage to the seabed or danger of bycatch (unintentional catches), and immature or spawning crabs are returned to the sea. Its new crab salsa is a mixture of white crabmeat perked up with tomato, chipotle and lime, and makes a great shortcut for a summery starter. £3.99/170g, available from Waitrose, Booths and ocado.com. Griddled avocados with crab and chorizo 20 MINUTES | SERVES 4 AS A STARTER | EASY | GF chorizo 50g, cut into small dicegroundnut oilbaby avocados 4, halved and stonedSeafood & Eat It Crab Salsa 170g potflat-leaf parsley finely chopped to make1 tbsp • Put the chorizo in a small frying pan with 2 tbsp of oil and cook gently for a…

1 min.
quick bites

The Gay Farmer olive oil We first tried some of The Gay Farmer’s organic Spanish extra-virgin olive oil at Maltby Street Market in Bermondsey, London – and were instantly hooked. This latest harvest is gorgeous sloshed in salads or used to flavour risottos. We’re big fans of its lighter (and thus more ecologically sound) can, too. £12.50/500ml, thegayfarmer.co.uk Just a Splash liquors These pouches are great for pepping up marinades and stews – the handy 100ml servings save having to buy whole bottles. £1.99/100ml, ocado.com Sacla free-from mayonnaise With a creamy, silky smooth texture, nutty flavour and well-balanced acidity, it’s hard to believe this mayonnaise is vegan. £2.29/180g, ocado.com Odysea pine and fir tree honey This treacly dark honey produced in Greece (and harvested by hand) has a distinctive savoury flavour and almost chewy texture. £4.49/250g, odysea.com Dorset…