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Olive - - News -

We hope you en­joy olive’s recipes, restau­rant reviews and travel fea­tures all the more be­cause they’re served up with a sense of hu­mour. But we are as se­ri­ous about eat­ing well and with a conscience as you are. Here’s what the team prom­ises you can ex­pect in ev­ery is­sue:

Triple-tested recipes We test our recipes at least three times. The cook­ery team tastes and ad­justs them, if nec­es­sary, so you end up with the per­fect dish ev­ery time. Easy recipes We be­lieve you can eat well at home even if you don’t have bags of time. Most of olive’s recipes are quick and easy, and can be made us­ing eas­ily ac­ces­si­ble in­gre­di­ents. The odd chal­lenge Week­ends are for more ad­ven­tur­ous cook­ing, we think, so we in­clude some recipes that will take more time. Healthy eat­ing 80% healthy, 20% in­dul­gent is the way we like to eat, but you can make up your own mind – nu­tri­tional in­for­ma­tion fol­lows recipes.

Sea­sonal eat­ing We think it makes sense to use in­gre­di­ents when they’re at their best. Good value Week­night sim­ple shows you ex­actly what to buy and what to cook from Mon­day to Fri­day with­out over­spend­ing. Prove­nance mat­ters We love to fnd great in­gre­di­ents from ex­cel­lent pro­duc­ers, but there ofen isn’t time for that, so we also shop care­fully in su­per­mar­kets. Where pos­si­ble, we use free-range eggs and chick­ens, hu­manely reared meat, or­ganic dairy prod­ucts, sus­tain­ably-caught fsh, un­re­fined sugar and fairly traded in­gre­di­ents. In­ter­na­tional savvy Bri­tish is good, but we also like to cook dishes in­spired by travel: some in­gre­di­ents only grow in trop­i­cal

con­di­tions and can’t be had with­out air/sea miles – it’s your choice whether to use them. Cheap eats and smart treats Trans­port cafs and Miche­lin-starred restau­rants: there’s room for both in O . We may have stum­bled on the places we fea­ture dur­ing a week­end away, been in­vited there by an en­thu­si­as­tic chef or in­ves­ti­gated it afer a tip-of from a reader. We love hear­ing your views, and our Pro vs Punter fea­ture in­vites you to be­come a restau­rant critic for O . Lo­cal knowl­edge Rhi­an­non en­sures our travel fea­tures arm you with in­sider info and recipes from ex­cit­ing food des­ti­na­tions, writen by food jour­nal­ists.

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