Indholdsfortegnelse for July 2024 i Olive Magazine

This issue we’ve taken inspiration from a favourite country and cuisine, Italy. We’re giving you recipes to make the most of summer ingredients, advice on what to eat when following a Mediterranean diet and foodie tips so you can cook like a Florentine local. There’s travel, too, from a bolthole break on a tiny island off Tuscany, and a stay on a working estate in Sicily, to a deep dive into what to eat and drink in Puglia. Read up on Tuscan wines, with recommendations of what to buy here – we cater to the armchair traveller! Seasonally we are enjoying aubergines, cherries, runner beans and courgettes, and, of course, tomatoes. We bet that the parmesan crisps on p40 and sgroppino on p42 will be your party snack and drink…

1 Just opened 1 YORK PLACE, BRISTOL Chef Freddy Bird of Little French fame has opened his second Bristol restaurant, this time a split-level dining room on the outskirts of Clifton. Freddy’s food is flavour-driven and strongly European with opening snacks like jamón and smoked eel croquetas, and the lightest potato beignet with anchovy mayonnaise and pecorino. Seasonality comes into play in a starter of asparagus and a brown butter hollandaise with homemade sourdough. There is plenty of seafood on the menu – wild prawns, scallops, surf clams, hake, skate and gurnard – plus sharing options including roast rump cap with crisp cubed dripping potatoes and horseradish. 1yorkplace.co.uk 2 Rooftop vibes YASMIN, PICCADILLY Come for the sunny terrace and jewel box interiors, stay for the sharing plates at chef Tom…

Fig, gorgonzola and fennel flower pizzette SERVES 4-6 | PREP 20 MINS PLUS RISING | COOK 15 MINS | EASY DOUGH 200g fine semolina, plus extra for dusting300g ‘0’ flour5g fresh yeast or 3g dried fast-action yeast10g saltolive oil, for the bowl and drizzling TOPPING 8-10 black figs, each cut into six300g gorgonzola, cut intosmall pieceshandful of wild fennel flowers, rocket or basil leaves My favourite pizza of all, bianco (without tomato sauce), but with sweet and jammy figs and the salty, creamy tang of gorgonzola. The wild fennel adds a lovely fragrant note and a splash of colour but you could add a shaved fennel salad alongside if you prefer. Leaves of peppery rocket and strips of speck/prosciutto are also welcome additions. Walnuts are delicious, too. You can make…

olive NOURISH Don’t let the word ‘diet’ put you off: this is a genuinely delicious and nutritious way to eat. This eating plan focusses on some of your favourite summer holiday foods and bases meals around a style of cuisine rather than worrying about calories, supplements or cutting out food groups. What are Mediterranean foods? The diet gets its name as it’s high in foods traditionally eaten in many of the countries around the Mediterranean, including Italy, France, Spain and Greece. In general, it’s a primarily plant-based diet, with some fish, poultry and limited dairy. Plenty of seasonal fruit and veg, as well as beans, legumes and wholegrains, provide a tasty and highly nutritious base. What sets it apart from other plant-based diets, which are typically low fat, is the…

Tagliolini alle vongole SERVES 4 | PREP 10 MINS PLUS SOAKING | COOK 25 MINS | EASY 1kg clams, cleaned50ml extra-virgin olive oil 4 garlic cloves, sliced1 red chilli, finely choppedsmall bunch of parsley, finely chopped150g samphire200ml dry white wine400g fresh tagliolini or linguine 1 Put the clams in a bowl of cold water and leave to soak for 30 mins. Drain and discard any clams with broken shells. 2 Bring a large pan of salted water to the boil. Heat the oil in a deep frying pan and fry the garlic, chilli and half the parsley for 2-3 mins or until the garlic is fragrant and turning lightly golden. Add the clams, samphire and wine, then cover with the lid and cook for 4-6 mins, shaking the pan every…

1 Classic carbonara Using guanciale (cured pork jowl) is traditional in a carbonara but, if you can’t find it, smoked pancetta works well too. This recipe comes together very quickly, so it’s good to have all of your ingredients ready to go. PREP 10 MINS | COOK 15 MINS SERVES 2 | EASY 200g bucatini or spaghetti75g guanciale, cut into thick lardons3 egg yolks (for the best colour, use golden yolk eggs)50g parmesan, finely grated, plus extra to serve30g pecorino, finely grated 1 Put a large pan of salted water on to boil. Once boiling, cook the pasta following pack instructions. 2 While the pasta cooks, put the guanciale in a large frying pan and turn it on to a medium-low heat – starting in a cold pan helps render…

It always had cute villages and stunning views from atop its fabulous fells but now the Lake District has a food scene to match. Cumbria has never tasted better, as a new generation of chefs, farmers, brewers and bakers redraw its gastro map. Read on, clear a weekend and tuck in! SPOTLIGHT ON… Kendal But for its eponymous mint cake, Kendal is not known for its food. It is overlooked entirely by many visitors who, alighting at Oxenholme station or racing past from the M6, head straight for the Lakes’ better-known hot spots. This is a mistake. The food and drink scene in this handsome market town is on a flavour-packed roll at casual dining spots such as Comida, Marra 46, Pappy’s Texas BBQ , Baba Ganoush and exciting small…

3 INGREDIENT COCKTAIL Frozen sherry cobbler We’ve made a sherry cobbler even more refreshing and summery by creating this frozen version, perfect for a hot day. Pour 50ml of sweet sherry (we used pedro ximénez) into a blender that’s suitable for crushing ice, and add 25ml of freshly squeezed orange juice, 30ml of pineapple juice and 100g of ice cubes. Blend until smooth, then pour into a tumbler. Garnish with an orange wedge. HOME BAR HACKS Summer digestif ideas In summer, it might feel easier to serve punches and pre-dinner cocktails when you’re entertaining, but after-dinner drinks or digestifs can make any event equally special. If in winter you’re inclined to drink port or sloe gin at the end of a meal, try a small, chilled glass of limoncello or…

Tuscan cooking is unique among the 20 regions of Italy, known for its reliance on meat, offal, game and beans. In fact, Tuscans are affectionately referred to throughout Italy as mangiafagioli – bean eaters. But the culinary traditions of this region have their origins in cucina povera, peasant cooking, which means there are also lots of vegetables, tomatoes, herbs and bread, those inexpensive ingredients that are easy to grow and make at home in rural areas, and cheap to pick up at urban markets, too. The other important ingredient is simplicity. You will often find that dishes consist of a single element plus the addition of pantry essentials such as salt, pepper, olive oil and herbs. Slow-cooked cannellini with sage or rosemary appears absolutely everywhere, in the trattorie and in…

Lemon and olive oil cake SERVES 8 | PREP 50 MINS PLUS COOLING | COOK 50 MINS | EASY 2 unwaxed lemons125g plain flour2 tsp baking powder4 eggs175g caster sugar180g ground almonds6 tbsp extra-virgin olive oil icing sugar, for dusting crème fraîche, to serve 1 Put the lemons in a pan and cover with boiling water. Put a piece of scrunched-up baking paper on top – this will keep in the heat, as the lemons will rise to the top of the water. Bring to the boil, then reduce the heat to a simmer and cook for 40 mins. Turn off the heat and leave to cool. Halve the lemons, removing any pips. Roughly chop, then transfer to a food processor and blend to a purée. 2 Heat the oven…

NIO COCKTAILS Flat-packed for easy letterbox delivery, the Nio Cold Brew Negroni combines Tanqueray gin, Cocchi vermouth and Mr Black coffee liqueur for a powerful after-dinner pick-me-up. £19.50 (box of three), niococktails.co.uk MOTHER ROOT SWITCHEL This zesty drink is made with an organic apple cider vinegar base and flavoured with Seville and blood orange, cardamom and green tea. Great for a delicious booze-free spritz. £32 (480ml), motherroot.london GRUBBY PLANT-BASED MEAL KITS These easy-to-throw-together dishes make veg the star of the show and are pre-portioned for less waste – plus, all boxes in central London are delivered by bike. From £27 for two meals for two, grubby.co.uk GOSH! FALAFACINI These crunchy twists on arancini come in two flavour-filled varieties: basil pesto and v’duja. They’re also high in fibre and packed with…

IN PARTNERSHIP WITH Aubergine, mint and pine nut salad Add cooked spelt, couscous or freekeh for a more filling salad. SERVES 4 AS A SIDE OR 2 AS A MAIN PREP 15 MINS PLUS SOAKING COOK 15 MINS | EASY | V GF 50g sultanas 2 aubergines, cut into 1cm rounds2 tbsp olive oil 25g pine nuts, toasted50g feta, crumbledhandful of black olives, pitted and tornhandful of parsley, leaves pickedhandful of mint leaves DRESSING 1 small shallot, finely chopped1 tbsp dijon mustard1½ tbsp white wine vinegar, plus 1 tbsp for the sultanas3½ tbsp extra-virgin olive oil ½ tsp sugar 1 Put the sultanas in a bowl, pour over 3 tbsp of boiling water and 1 tbsp of vinegar. Leave to soak for 30 mins. 2 Heat a griddle pan over…

Sgroppino SERVES 2 | PREP 5 MINS | EASY 2 large spoons of lemon sorbet 2 tbsp vodka or limoncello prosecco, chilled, to top up 1 Divide the lemon sorbet between two glasses. Add a shot of vodka or limoncello to each and top up with prosecco. OTHER FLAVOURS TO TRY Peach melba sgroppino Use raspberry sorbet, add a shot of peach schnapps and top up with prosecco. Gin and tonic sgroppino Use lemon sorbet, add a shot of gin and top up with tonic. Aperol spritz sgroppino Use orange sorbet, add a shot of Aperol and top up with prosecco.…

La Guardia, Giglio, Tuscany Giglio, the second largest island in the Tuscan archipelago, is lush with clifftop vineyards, fig trees and pines. The serene and stylish seaside retreat, La Guardia, is perched atop a granite cave along from the pastel-hued harbour. Brushed concrete and original stone columns are softened with driftwood decorations and wispy wicker lanterns that gently flutter in the Mediterranean breeze. Chic neutral tones continue through to the rooms, all kitted out with luxury Sicilian Ortigia toiletries and many boasting balconies and sea views. Book the junior suite to embrace the elements with a bathroom built into the granite and a beachside terrace for watching the waves lap against the rocks. Mediterranean flavours and island cuisine are served in the on-site restaurant – sip on a Venetian Select…

I’m Kate Watson-Smyth, a journalist and design writer, and founder of madaboutthehouse.com. I’ve written five books, co-hosted a podcast, created an online course and worked on several product collaborations. I live in north London with my husband, Ad, and one of my two sons, who is finishing off his master’s degree. The other lives in a student house round the corner. The kitchen is long and thin. It’s about three metres by five metres, with a three-metre-square extension at the back. When we moved in, the extension was the utility room with a shower room on one side. We kept the shower and rebranded the room as a pantry by adding an internal window and taking the same kitchen units and shelves right through for a feeling of continuity. The…