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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:

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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

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