Olive Magazine2 min. leídosRegional & Ethnic
April Kitchen Shelf
These crunchy garlic cloves are pickled in a salty-sweet-acidic combination of cider vinegar and soy sauce. Delicious with stir-fried greens or barbecued meats. £3.95 (180g), crookedpickle.co These 24-hour simmered bone broths use organic, local and
Olive Magazine1 min. leídosRegional & Ethnic
The Self-taught Chef Making A Difference Through Iraqi Cuisine
Inspired by his father, who moved from Mosul to London in the seventies, Philip Juma turned away from a career in finance in his twenties and launched an Iraqi food business. KUBBA, a stall in London’s Borough Market, was his first permanent site. “M
Olive Magazine1 min. leídosRegional & Ethnic
Bringing You The Best
Find the Indian chef’s sharing dishes from her London restaurant, Darjeeling Express, on page 62 – perfect for a Friday night feast. Tel Aviv native Limi shows us how to make some of the city’s most iconic dishes on page 82, including chicken and la
Olive Magazine1 min. leídosRegional & Ethnic
Goila Butter Chicken
Goila’s light (and lovelier for it) version of the popular restaurant curry is now available in a meal kit that you can cook in just 15 minutes. Developed by Mumbai chef Saransh Goila, it features 15 spices and, while he’s keeping the full recipe sec
Olive Magazine1 min. leídosRegional & Ethnic
Recreate three of Asma Khan’s favourite Darjeeling Express dishes, explore the diverse cuisines of Tel Aviv and Barbados, and get excited about the 21 ways that lockdown inspired the restaurant industry to change for good ■
Olive Magazine2 min. leídosRegional & Ethnic
This velvety smooth paste is made with Sicilian pistachios and cocoa butter, and makes a luxurious topping for ice cream or toast – try it on toasted brioche for a special breakfast. Made by Italian brand Fiasconaro and stocked in the UK by souschef.
Olive Magazine4 min. leídosCookbooks, Food, & Wine
Kitchens To Covet Homage To Tuscany
I’m a cookbook author and, although I’m originally from Australia, I grew up in China and lived in the US before finding my way to Italy. I’ve been in Florence for more than 15 years, but we’ve just bought and renovated our first home – an apartment
Olive Magazine1 min. leídosArchitecture
Opening Soon
1 Eldr in Belgravia, for its huge roof terrace, Nordic menu with lots of pickled and fermented British produce, and the dill martinis. pantechnicon.com 2 The Barn at Moor Hall (opens 13 April) is set in leafy Ormskirk in West Lancashire, and serves
Olive Magazine1 min. leídosRegional & Ethnic
Cook's Tips
For a quick salsa verde, blend some drained capers, a few anchovy fillets and a squeeze of lemon juice or dash of vinegar with any left-over soft herbs, such as parsley, coriander, dill or chives. Blitz with olive oil until smooth, then spoon over gr
Olive Magazine1 min. leídosCookbooks, Food, & Wine
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 104, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive
Olive Magazine1 min. leídosCookbooks, Food, & Wine
Olive is first and foremost about recipes and, as usual, we have plenty of inspiration to take you through the month when asparagus is back in season. We’re eating ours with anchovies (controversial?) and, thanks to Easter, chocolate is positively ma
Olive Magazine1 min. leídosCookbooks, Food, & Wine
Love Your Leftovers
20 MINUTES | SERVES 2 | EASY eggs 2 largesoft light brown sugar 1 tbspvanilla extract 1 tspground cinnamon or mixed spice a pinchwhole or semi-skimmed milk 50mlorange 1 large, zestedhot cross buns 2 stale, spliticing sugar 2 tsp, plus a dusting to
Olive Magazine1 min. leídosMedical
Look Out For The Following
high fibre high protein low cal low fat low salt low sugar nourish Craving something nutritious? Look out for the new Nourish tag on our healthy recipes. We’ll also spotlight high fibre, high protein, low cal, low fat, low salt, and low sugar. For m
Olive Magazine1 min. leídosCookbooks, Food, & Wine
Cook’s Notes
To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks. ■
Olive Magazine2 min. leídosRegional & Ethnic
On The Olive Podcast A Senegalese Supper Club
“When I arrived in the UK in 2010, I didn’t cook. In Senegal, men didn’t help out in the kitchen, but things are changing now. I was getting tired of just eating takeaway and was really missing my hometown food. I started calling friends and family f
Olive Magazine5 min. leídosRegional & Ethnic
Buon Appetito
4 HOURS 30 MINUTES + RESTING | SERVES 4 + LEFTOVERS EASY | GF pork belly 3kg, skin-on and scored (ask your butcher to remove the bones and butterfly the meat)sea salt flakes 10g, plus extra for sprinklingblack peppercorns 10g, ground to a powdergar
Olive Magazine2 min. leídos
Venture Through The Loire Valley
The Loire is the longest river in France, covering 625 miles from its source in the mountains of the Massif Central to Saint-Nazaire on the wild Atlantic coast. Known as the ‘garden of France’, its dreamy, bucolic valley is dotted with hundreds of tu
Olive Magazine1 min. leídos
These simple terracotta pots are the perfect home for any herbs you might be growing. Available in three finishes, these ceramic starters are handmade in Deptford. The kit also includes a guide for growing your own avocado. A design classic, these
Olive Magazine3 min. leídosRegional & Ethnic
Pro Vs Punter Rockfish
With eight restaurant locations dotted along the South West coast, Mitch Tonks and the Rockfish team have created sumptuous seafood boxes for you to prepare at home. The sustainable fish is sourced daily from the catch landed at Brixham Fish Market –
Olive Magazine6 min. leídosRegional & Ethnic
How To Make The Most Of April’s Best Ingredients
Purple sprouting broccoli is matched with a moreish sweet and salty oyster sauce. 15 MINUTES | SERVES 4 | EASY | LC purple sprouting broccoli 400g, halved lengthwaysvegetable oil 2 tbspgarlic 2 cloves, crushedred chilli 1, deseeded and finely cho
Olive Magazine6 min. leídosCookbooks, Food, & Wine
Everyday Healthy
55 MINUTES + CHILLING | SERVES 4 | EASY | LC GF floury potatoes (such as Maris Piper) 600g, peeled and cut into 2cm cubessalmon fillets 3 (approximately 360g)spring onions 2, trimmed and finely choppedred chilli 1, finely choppedlime 1, juiced and
Olive Magazine6 min. leídosRegional & Ethnic
Green Genius
If spring had a flavour, it would be these brightly herbaceous ‘spring’ rolls. The asparagus, mangetout, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a fun roll-it-yourself midweek dinner for the family. 30 MINUTES | MAKE
Olive Magazine9 min. leídosCookbooks, Food, & Wine
Chocolate heaven
Miso balances the sweetness of the chocolate in these cookies, which have a moreish, chewy texture. You wouldn’t necessarily know they contain miso but it adds a subtle umami note. 40 MINUTES + CHILLING | MAKES 20 | EASY unsalted butter 150g, sof
Olive Magazine1 min. leídos
Meat Boxes
Eating less meat is, of course, good for sustainability, but choosing carefully which products to buy is also key. The Ethical Butcher, founded by Farshad Kazemian and Glen Burrows, does all that research for you. Glen explains: “Our goal is to set a
Olive Magazine1 min. leídosCookbooks, Food, & Wine
Still Hungry?
25 MINUTES + COOLING | MAKES 12 | EASY | GF desiccated coconut 175gegg whites 2golden caster sugar 75gvanilla extract 1 tspdark chocolate 100g, chopped 1 Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium hea
Olive Magazine4 min. leídosRegional & Ethnic
Darjeeling Express
Asma Khan’s acclaimed Darjeeling Express started life as a supper club, serving just 12 people at a time. It’s since grown to a full-sized restaurant currently based in London’s Soho, but it still serves the same family recipes that have been lovingl
Olive Magazine1 min. leídosRegional & Ethnic
Elevate April’s best ingredients to a starring role in our seasonal dishes, make the most of endlessly versatile chocolate, and let everyone dig in to a beautifully spiced sharing platter ■
Olive Magazine1 min. leídos
Wines To Try This Month
£8, ocado.com Sauv blancs from the Loire tend to be more mineral-driven and less tropical than those from Australasia, and this is a textbook example at a very smart price. £18, lescaves.co.uk A wonderful biodynamic cabernet franc, earthy but
Olive Magazine1 min. leídosRegional & Ethnic
Chef Khadim’s Favourite Senegalese Dishes
In Senegal, fataya (deep-fried pastries) are sold as street food. When I was young we were given money by our parents to buy them to snack on. They are usually filled with fish or lamb and served with a sauce to dip. Maafe is a peanut-based stew, ma
Olive Magazine1 min. leídosCookbooks, Food, & Wine
3 To Try... Switchels
£3.95/330ml vinegarshed.com We loved this perky, fizzy switchel, sweetened with acacia honey – think of it as a tangier, complex take on ginger beer. £1.99/250ml, Holland & Barrett Easy-going and more gently tart than other switchels, this is a
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