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Olive Magazine

Olive Magazine

August 2021

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

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Страна:
United Kingdom
Язык:
English
Издатель:
Immediate Media Company London Limited
Периодичность:
Monthly
402,62 ₽
3 530,71 ₽
12 Выпуск(ов)

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1 мин.
olive – our promise to you

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 104, 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…

1 мин.
3 must-visit restaurants

Just opened: Pulperia, Birmingham Aktar Islam, chef-owner of Michelin-starred Indian restaurant, Opheem, opened this Argentinian-style steak restaurant just before lockdown (which he adapted to launch his Aktar@Home meal kits). Argentinian free-range steak is the hero, cooked over a charcoal and wood-fired grill, as well as seasonal dishes such as smoked octopus with paprika roasted potatoes, confit lamb and sweetcorn empanadas. pulperia.co.uk Revisiting: Le Comptoir Robuchon, Mayfair, London Restaurant theatre at its best, simple-sounding dishes (la tomate, le saumon, le risotto) are anything but – and served with a flourish. Cloches are whipped off to reveal dried ice, you’re encouraged to indulge in the world’s richest mashed potato, and a ‘lollipop’ trolley is wheeled to your table to choose dessert. The daily lunch menu is a great-value intro to this high-end French cuisine, while…

2 мин.
on the olive podcast making the perfect roast

Correct kit Buy a good heavy roasting tin – you don’t want it to buckle in the oven so everything slides to one end and cooks unevenly. Also, make sure the sides of the tin are not too deep – otherwise the heat can’t get to the surface of the joint and crisp it up properly. Plus, if you want to make gravy from the roasting juices, a heavy tin is great for putting straight on the hob at the end. Temperature control Roasts will benefit from a blast of heat at the beginning, so start it off hot then drop the temperature down. This is especially true for things like pork belly and chicken, where you are trying to render down the fat and crisp up the skin. In the case of…

1 мин.
welcome

There are two stories in this issue that speak to the richness and diversity of the food available here in the UK. A summer of seafood (p68) focusses on the local catch, whether that be oysters, mackerel, trout or langoustines – add talented chefs committed to using local produce and we have a winning combination. From fish ’n’ chips to hand-rolled sushi and salt fish fritters, the range is extraordinary: chefs are using their skills across every kind of cuisine. Whether you are in Caithness, Essex or Birmingham, there will be something fishy and exciting near to you. The second story is from Rosie Birkett (p88), who talks about learning to love figs after living within a community in north London to whom the fruit is a vital cultural link. Sometimes…

1 мин.
supporting women’s wellbeing

Salma Shah took a career break to look after her newborn son in 2019, but found it challenging not having her usual routine. “Not being defined by a job felt difficult,” she says. “Many mothers find that their self-care isn’t a priority.” In 2020, both her parents passed away, and Salma started making granola to keep herself busy. “Within a week, I’d sold over 100 bags. I donated any profits to charities. “I spent weeks reflecting on the sort of person my mum was. She always put others first and never practised self-care. Many of us share similar experiences of putting others first, or not feeling good enough.” Now Salma wants to help other women in her community. She’s currently finalising a new project with a local café, where 20% of profits…

3 мин.
at home with rosie birkett

We saw our house just once before we bought it, on a September afternoon. Preposterous, really, to make such a huge commitment based on a half-hour nosy. The house is a Victorian mid-terrace with a galley kitchen that opens out onto the garden – it was the sight of the wild, rambling fig tree arching over the curving garden path that clinched the deal. (That, and the owner mentioning a resident hedgehog.) As soon as I saw the tree’s distinctive leaves, I had visions of picking them and infusing their sweet coconut flavour into custards, creams and syrups. I saw platters glistening with figs and soft cheeses, and pots bubbling with greengage and fig leaf compote, filling the house with the scent of summer fruits. Being from Kent, I didn’t grow…