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Olive Magazine

Olive Magazine February 2021

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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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Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
Frequency:
Monthly
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12 Issues

in this issue

1 min.
welcome

February might be the briefest month, but it’s not short on special days to cook for – an excellent excuse to try your hand at new recipes, make a cocktail (p59 and p61) or treat yourself to a fancy new crêpe pan (p9)? Choose from two new brunch-worthy recipes for Pancake Day and, this year, St Valentine scores a Sunday, so if you’re inclined to romance opt for a low-maintenance Sunday roast chicken for two with a bottle of beaujolais recommended by Kate Hawkings on p60. February is also an optimum month for comfort food in all of its guises. Our cover recipe, Edd Kimber’s rhubarb and custard crunch cake, strikes a bright note in the chill. Forced rhubarb is one of the hero ingredients we produce in the UK at…

1 min.
your brand-new 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 96, 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 min.
february inspiration

choosing Now the acceptable non-meat face of many a main course, and equally loved by chefs and home cooks, nearly a decade ago cauliflower sales were through the floor. Its near demise put a rocket under the creativity of the food industry and, while we all love cauli cheese, we’ve also taken to roast whole cauli, and fat ‘steaks’ cut through creamy heads of curds. Cauliflower is all-embracing in its flavour affinity, it suits every cuisine and especially shines with the additions of spices: try the bhajis on p22, or lace it with gochujang on p53.…

2 min.
creating

Urfa kiymali yogurtlu tantuni Tantuni is a traditional Turkish street food of finely diced beef or lamb, and salad wrapped in lavash bread. This is a lovely, quick alternative using beef mince. Urfa chilli is used widely in Turkish cuisine. The peppers are sundried to develop a deep mahogany colour, then ground to flakes and sprinkled over anything from salads to kebabs. 35 MINUTES | SERVES 4 |EASY white onions 2, finely slicedtomatoes 4, 2 finely sliced, 2 left wholeolive oil 2 tbspbeef mince (at least 10% fat) 500gflat-leaf parsley 30g, leaves and stalks finely choppedgreek yogurt 200glemon 1, 1/2 juiced and zested, 1/2 to servegarlic 2 cloves, finely gratedurfa chilli paste 1 1/2 tbsprunny honey 1 tspdried mint 1/2 tsplavash or large wraps 4, heated in a frying pansumac or pul biber…

1 min.
cocooning

Spending Valentine’s Day with your loved one, your bubble or want to send a very special gift? Leading chefs have been refining their delivery offerings after sell-out Christmas boxes. Our pick is Tom Kerridge’s With Love Menu, the perfect restaurant kit for cooks of all skill levels. First up, easy-to-assemble canapés: lobster and avo tartlets, Tunworth gougères, and cider-slicked pork belly, black pudding and crackling. Beef wellington with onion and truffle purée or Cotswold white chicken, gnocchi and morels are mains, with sticky toffee pudding, clotted cream and petits fours to close. Kits from £165 at tomkerridge.com. For more, search DIY meal kits at Olive magazine.com.…

1 min.
coveting

Olivewood citrus reamer £16.50, divertimenti.co.uk Made from sustainable olivewood, this smart re-imagination of the classic citrus reamer is beautifully simple and perfect for your lemon-and-sugar creations. Egg rack £12, labourandwait.co.uk This unglazed terracotta rack is a replica of a traditional card egg box. A charming reminder to work with room-temperature eggs – fill it up and use for making perfect pancakes. De Buyer Mineral B crêpe pan, 30cm £30.99, souschef.co.uk Feel every inch the professional with this stylish pan. The large base allows you to swirl your batter for the thinnest, crispiest (if that’s your thing) pancakes, and the low sides make it a doddle to slide them onto your plate.…