Table of contents for May/June 2026 in Olive Magazine

What makes the Mediterranean such a dream destination for food lovers? Maybe it’s the sheer diversity of the cuisine – after all, this is a region that spans three continents, from southern Europe to north Africa and the Middle East, and every corner brings something different to the table. One trip is never enough. In this sun-soaked issue you’ll find some of our all-time favourite Med recipes, alongside fresh new takes – from the mix and match sharing dishes on our cover (made for slow, sociable eating, find them from p18) to Annie Mae Herring’s relaxed Provençal-inspired menu (p33) and Özlem Warren’s flavour-packed Turkish home cooking (p100). It’s all about bringing that holiday feeling home. For a destination so deeply loved it’s easy to think there’s little left to discover…

Prawn saganaki is a beloved Greek taverna dish with a name that stems from the two-handled pan it’s traditionally cooked in. It’s bold and balanced, blending the very best Mediterranean ingredients together simply. It’s a dish that’s close to the heart of Petros Dimas, chef-patron of Michelin-starred Makris in Athens. “Prawn saganaki always reminds me of Greek summer,” he fondly recalls. “It brings back so many memories of long evenings by the sea in small fishing harbours, where simple food always tastes incredible. I’ll never forget eating prawns in a tiny taverna on the Ionian coast, with bread soaking up the tomato sauce and a hint of ouzo – it showed me how the simplest ingredients, when treated well, can be truly unforgettable.” The dish begins with a rich tomato-based…

Over the years, I’ve been lucky enough to spend a bit of time on the beautiful Greek island of Crete. The village we stay in has a brilliant bakery that produces a whole host of filo-based dishes and, while they’re all delicious, they never seem to include my all-time favourite Cretan treat, portokalopita – so I had to learn how to make it myself. This cake is unique because instead of flour it’s made with dried filo pastry. The resulting cake is surprisingly tender, with an unusually lacy texture. Because the recipe uses dried filo it’s reasonable to assume it was originally made as a way to use up any left-over pastry that had become too dry to use for other recipes. The origin story, however, suggests it was invented…

Rhubarb ripple baked oats Perfect for meal prep, these baked oats are easy to reheat and will satisfy your cake-like cravings in the morning. SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 300g rhubarb, cut into 2-3cm chunks2½ tbsp maple syrup, plus extra to serve1½ tbsp chia seeds150g oats½ tsp ground cardamom¼ tsp ground cinnamon1 tsp ground ginger1 tsp baking powder1 banana2 eggs120g 5% fat greek yogurt, plus extra to serve (optional)25g toasted flaked almonds, to serve Line a 20cm square cake tin with baking paper and heat the oven to 180C/160C fan/gas 4. Put the rhubarb, 2 tbsp of maple syrup and 1 tbsp of water into a pan. Cook over a high heat for 6-8 mins until the fruit is collapsing – it should…

Silky green asparagus soup Save the sweet, tender asparagus tips to use as a topping for the soup – it looks pretty and gives a nice textural contrast. SERVES 4 | PREP 10 MINS | COOK 20 MINS | EASY 450-500g asparagus1 large leek, halved, washed and chopped2 tbsp extra-virgin olive oil, plus extra for drizzling 600ml vegetable stock75g baby spinach Trim and discard the rough, woody ends from the asparagus, then cut off and reserve the tips for garnish. Roughly chop the remaining stalks. Cook the leek in the oil until softened. Add the asparagus stalks and cook for another minute, then add the stock and bring to a simmer. Cook for 7-10 mins until very tender. Add the spinach and cook for 2 mins, then whizz using a…

Menu Bouillabaisse with garlic and saffron aïoli Poulet aux olives French chocolate mousse cake Bouillabaisse with garlic and saffron aïoli At its heart bouillabaisse is a brilliant fisherman’s stew built on good stock, aromatics, saffron and whatever the sea has given you that day. This is a home cook’s version, gently simmered and generous, served with toasted bread and bold garlic and saffron aïoli for spooning liberally over the top. SERVES 4-6 | PREP 25 MINS | COOK 40 MINS | EASY large pinch of saffron3 tbsp olive oil1 onion, finely sliced1 leek, sliced1 fennel bulb, sliced (fronds reserved)6 garlic cloves, sliced1 tsp fennel seeds2 tbsp tomato purée200ml dry white wine400ml passata1.2 litres good-quality fish stock1 orange, zested and juiced500g mixed firm white fish (such as cod and hake), cut into…

Karipap pie Curry puff pie Curry puffs, or karipap, are an everyday street snack in Malaysia – filled with curried potatoes and sometimes sardines, chicken or other meat. They were one of my favourite treats growing up but making them at home can be quite the task. So instead I created this pie made with the same comforting filling, covered in crisp filo pastry. It’s simpler and quicker yet still brings back that nostalgic flavour. SERVES 4-6 | PREP 15 MINS | COOK 50 MINS | EASY 60ml vegetable oil20-30 fresh or dried curry leaves1 star anise2 tbsp cumin seeds1 long shallot, finely chopped3 garlic cloves, finely chopped2 tbsp curry powder (mild or hot, depending on your liking)1 tbsp paprika300g carrots, cut into 1cm cubes500g white starchy potatoes, peeled and…

Channel holiday vibes with these Med-inspired drinks GARIBALDI SPRITZ This recipe combines two iconic Italian drinks: the spritz and the garibaldi. SERVES 1 | 5 MINS | EASY 50ml red bitter amaro (we used Campari)100ml freshly squeezed orange juiceprosecco, for topping up orange wedge, to garnish Put the amaro and orange juice in a highball glass filled with ice. Gently stir, then top up with the prosecco and garnish with an orange wedge. LIMONCELLO LEMON DROP Limoncello, the classic Italian lemon liqueur, is the perfect addition to this sweet retro cocktail. Don’t skip the sugared rim – it provides necessary sweetness that rounds out the tart, boozy elements of the drink. SERVES 1 | 5 MINS | EASY lemon wedge, plus a slice or twist, to garnish1 tbsp caster sugar50ml vodka25ml…

Dalmatians love a slow pace of life – so much so that other Croatians often mock their southern counterparts. But when your landscape includes the shimmering Adriatic Sea on one side and the Dinaric Alps towering over Venetian-style villages on the other, why would you want to race through it? And that’s without mentioning the irresistible food and wine to be enjoyed. Dalmatians have a word for this laid-back attitude – pomalo, roughly meaning, ‘hey, why the rush, take it easy’. It’s a mindset I readily slip into every time I come here. Less than an hour’s drive from busy Dubrovnik along the meandering coast road leads to the Pelješac peninsula – specifically the village of Mali Ston. Game of Thrones fans will recognise the hulking medieval Walls of Ston that…

Born and raised in Türkiye, I lived in İstanbul for more than 15 years. I love this magical city, where I studied, worked and even married my husband, Angus, on the banks of the Bosphorus. I found huge inspiration in İstanbul’s vibrant food scene and loved nothing more than soaking up the bustling atmosphere of Mısır Çarşısı (Spice Market) and the pazar (farmers’ markets) dotted around the city, sampling the delicious street food, such as simit, lokma, balık ekmek and feasting on my favourite meal, kahvaltı (Turkish breakfast) while sipping Turkish coffee with family and friends. Often after work I would pick up my mother, Gülçin, and head to Arnavutköy on the European side, where we would walk watching the fishermen’s boats passing by, marvelling at the grandeur of the…

To its locals Islington has always been known as a foodie hotspot, offering everything from independent cafés to artisan bakeries and destination restaurants worth making a pilgrimage for. Stretching well beyond the bustle of Angel and Upper Street, there are plenty of hidden gems waiting to be discovered if you’re willing to wander off the main drag. Local insider Gina Jackson, who lives in the neighbourhood, gives us the lowdown on the best places to eat and drink. SUNDAY This all-day brunch spot in leafy Barnsbury has a cult following: on weekends you’ll need to queue early to snag a table. It’s very much worth the wait. Feast on thick buttermilk pancakes loaded with maple syrup, bacon and honeycomb butter, banana bread slathered with espresso mascarpone, and crispy courgette fritters.…

Starters and snacks 34 Bouillabaisse with garlic and saffron aïoli 44 Lazy confit tomatoes and garlic with feta dip V GF 126 Rhubarb ripple baked oats V 8 Silky green asparagus soup VE 126 Sumac carrot and tahini bean sandwich with lime pickled radishes V Mains and sides 105 Baked courgettes with feta, herbs and eggs 14 Caramelised fennel and spicy sausage mafalde 20 Chargrilled steak tagliata with green mojo sauce GF 42 Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing GF 28 Crisp feta parcels with sesame and hot honey drizzle V 54 Curry puff pie 31 Greek prawn saganaki GF 60 Greek-ish lamb stifado 12 Hake and roasted veg traybake GF 64 Hasselback squash with preserved lemon gremolata 10 Herby tabbouleh with marinated halloumi 136 Lemony…

Bring dishes to the table and let everyone help themselves. Put out extra bowls of olives, soft flatbreads and bought dips to make a real feast Chargrilled steak tagliata with green mojo sauce Buying a thicker piece of steak means you can control the cooking more easily, and slicing it thinly will make it go much further. SERVES 4 | PREP 10 MINS | COOK 10 MINS | EASY 450g sirloin steak (3cm thick), trimmed of excess fatbutterthyme100g rocket GREEN MOJO SAUCE ½ small green pepper, roughly chopped1 jalapeño, roughly chopped1 garlic clove, chopped15g parsley, roughly chopped15g coriander, roughly chopped ½ tsp ground cumin4 tbsp olive oil, plus extra for the rocket1 tbsp sherry vinegar, plus extra for the rocket To make the sauce, put the pepper, jalapeño and garlic…

Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing This is a warm summery salad. It would be fab served with some grains, like quinoa or freekeh. SERVES 2-4 AS PART OF A LARGER SPREAD | PREP 20 MINS COOK 10 MINS | EASY 2 red grapefruits3 tbsp olive oil35g flaked almonds6 spring onions, cut into thirds2 tuna steaks60g rocket15g mint, leaves picked DRESSING 2-4 tbsp grapefruit juice3 tbsp extra-virgin olive oil30g honey2 tsp aleppo pepper1 tsp red wine vinegar Cut away the peel from the grapefruits then segment over a bowl by cutting between the membrane into sections. Squeeze the left-over grapefruit core and membranes over a separate bowl to gather the juice. To make the dressing, whisk together the reserved grapefruit juice, oil, honey,…

Greek-ish lamb stifado Meltingly tender lamb in a simple but flavourful sauce of tomatoes, garlic, cinnamon and allspice, this is my take on the quintessentially Greek dish lamb stifado. I adore this kind of lazy cooking where the oven does all the heavy lifting. Now here’s a little secret: the traditional recipes use small shallots but I find peeling them uber fiddly, so if I’m in a rush I grab peeled frozen baby onions from the supermarket and throw them straight into the roasting tin instead. If you can make life easier for yourself, why would you not? SERVES 4 | PREP 12 MINS | COOK 3 HRS 30 MINS | EASY 1 tbsp groundnut oil or other neutral oil1kg lamb shoulder, cut into 5cm pieces700ml lamb stock (from 1…

Pelo Del Perro Espadín £60/700ml, pelodelperro.co.uk This new mezcal brand works directly with third- and fourth-generation mezcaleros who have been distilling at their family palenque for more than 40 years. The espadín expression is a lovely all-rounder mezcal – bright and lightly smoky with touches of citrus and tropical fruit. It works equally well in margs and picantes as it does as a post-supper sipper. Graham’s Blend No 5 White Port £27/750ml, waitrosecellar.com A fresh, aromatic white port designed for mixing – drink with tonic water over ice, with a slice of citrus and a mint sprig for maximum summer vibes. Better Sundays Hard Kombucha Ginger & Yuzu £36/12 pack, bettersundays.co.uk This alcoholic kombucha is just 3% ABV making it very sessionable, plus it boasts gut-friendly benefits. Perfect for summer…

CHANGE YOUR COOKING METHOD Vitamin C is a highly unstable molecule when exposed to heat and light, and vegetables can lose up to a whopping 70% just by overcooking them – boiling your veggies in particular can result in a significant loss. Lightly steaming is the recommended method to retain that all-important vitamin. KNOW YOUR FAT-SOLUBLE NUTRIENTS Become familiar with the fat-soluble nutrients and the foods that contain them – and when preparing these foods be sure to combine them with a fat source since this allows for enhanced absorption of the nutrients. It can be as simple as adding a drizzle of olive oil, a handful of nuts or some avocado to your meal. CELEBRATE HERBS I use them liberally. The everyday herbs we’re familiar with not only add…