Olive Magazine - 2021-08-12

• Kitchens to covet
• 10 things I love about Manila
• Your guide to UK wine
• Pro vs punter
• Love your le€overs
• Easy entertaini­ng
• Cook like a local: Middle East
• At home with Rosie Birkett
• Weekend bolthole
• Kitchen therapy
• Build your own BBQ box with Hook ‘N’ Block
• kitchen shelf
• Why not make and share our cover recipe?
• 3 must-visit restaurant­s
• Red mullet with romesco potato salad
• Classic crab cakes with brown crab tartare sauce
• Grilled sardines with heirloom tomato and almond salad, and sherry vinegar dressing
• Salt and pepper squid with chilli and spring onions
• Tempura squid with ponzu dipping sauce
• Slow-cooked squid with peperonata and butter beans
• Butternut, chard and leek cannelloni
• Lamb and turnip summer hot pot
• Lacto-fermented carrots with grain, orange and pistachio salad
• Grilled chicken with adobo sauce
• Slow-cooked courgette spaghetti
• Courgette and chimichurr­i salad
• Loaded hummus with wholemeal flatbreads
• Lentil and harissa vegetable slice
• Vegetable and watermelon gazpacho
• Cold sesame and ginger chicken noodle salad
• Beef shin with porcini and pickled walnuts, bone marrow polenta and crispy kale
• Chocolate and cherry cook-from-frozen fondants
• Chocolate courgette cake
• Cochinita pibil
• spirit o the mo th vodka
• Our punter says
• Winemakers to watch
• Barbecue sea bream with asparagus, herb hollandais­e and lardo di colonnata
• Turmeric chicken with toum
• Marinated olives
• Amalfi lemon drizzle loaf cake
• Beetroots, figs, goat’s curd and smoked almonds (pictured on p90)
• Roast duck, master stock and green olives (pictured on p91)
• Three milk (tres leches) cake and drunken plums
• BBQ cabbage

Olive Magazine - 2021-07-08

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