We hope you enjoy O’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:
OUR RECIPES Because O’s recipes don’t always give exact quantities for ingredients such as oil and butter, nutritional quantities may not always be 100% accurate. Analysis includes only the listed ingredients, not optional ingredients, such as seasoning, or any serving suggestions. Meat Care should be taken when buying meat that you intend to eat raw or rare. Eggs Use large eggs, unless otherwise stated. Pregnant women, the elderly, babies and toddlers, and people who are unwell should avoid eating raw and partially cooked eggs. Vegetarian Always check the labels on shop-bought ingredients such as yogurt, cheese, pesto and curry sauces, to ensure they are suitable. Recipe costings are based on the exact amount of ingredient used; for example, 125g of butter will be costed at half the price of a 250g pack. Our costings are always based on free-range eggs and high-welfare meat. TRAVEL The majority of our travel recommendations come from specialists who live in, or travel frequently to, the destination they write about. Because we believe it’s important that our journalists experience the things they’re writing about frst-hand, at times it may be necessary for us to seek assistance from travel providers such as tourist boards, airlines, hotels etc. However, when receiving such assistance, we ensure our editorial integrity and independence are not compromised through the following measures: • by publishing information on other appropriate travel suppliers and not just those who provided us with assistance. • by never promising to offer anything in return, such as positive coverage. 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 O’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 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 highlights afordable meals to cook from Monday to Friday. Provenance maters 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 freerange eggs and chickens, humanely reared meat, organic dairy products, sustainably-caught fsh, unrefned 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 give you insider info and recipes from exciting food destinations, by food journalists.
Boozy coco-lime pie