Indholdsfortegnelse for June 2025 i Olive Magazine

Lemons really are the multi-taskers of the kitchen – they can balance out sweetness, bring brightness or add an extra layer of seasoning – a squeeze of lemon in a dish just seems to bring all of the other flavours into focus. Letitia Clark’s gorgeous sun-drenched recipes with an Italian twist on page 26 showcase this zesty hero. Glasgow has one of the most exciting dining scenes in the UK, with lots of the action moving out from the centre into new vibrant neighbourhoods – Tony Naylor’s comprehensive guide (page 61) will help you craft a tick list for your next visit. Our wellbeing section this month champions healthy, joyful eating. Nutritionist Emily English believes that balance is key to maintaining a sustainable, good for you diet and shares her…

Pulled mushroom tostadas with avocado crema MAKES 8 | PREP 20 MINS COOK 30 MINS | EASY | V 8 corn tortillas (10-15cm)400g oyster mushroomsolive oil1 tsp ground cumin½ tsp smoked paprika½ tsp garlic salt1 tsp chipotle chilli powderlime wedges, to servecoriander, chopped, to serve QUICK PICKLES caster sugar AVOCADO CREMA avocado SALSA tomatoes 1 To make the quick pickles, heat the sugar and vinegar with 1 tbsp of water in a small pan until the sugar dissolves. Simmer for 1 min, then cool and toss with the veg. 2 To make the avocado crema, put all the ingredients in a blender or food processor and whizz until smooth. Season with salt and a little more lime juice to taste. To make the salsa, mix together all of the ingredients…

Tikin xic (achiote-marinated fish) This delicious way of cooking fish is common in the Yucatán Peninsula in the south of Mexico. They use a grouper fish, usually found in the area, marinated in achiote paste mixed with spices. My dad, who was the griller in my family, would try different ways of cooking fish on the barbecue and this was one of his favourites. At home I make it in the oven. It’s perfect for a special occasion. SERVES 4 | PREP 5 MINS COOK 30 MINS | EASY 25g achiote paste¼ orange, juiced½ lemon, juiced1 large garlic clove, roughly chopped4 large pieces of banana leaf, cleaned (optional)4 skin-on cod fillets3 small tomatoes, thinly sliced¼ onion, thinly sliced¼ green pepper, thinly slicedsmall handful of coriander leavesgreen salad and cooked rice,…

When it comes to healthy eating, balance is everything. Nearly every client I have worked with as a nutritionist wants the same thing – a way of eating that makes them feel good but is also sustainable. It’s the diet that fails people, not people who fail the diet. By introducing small, achievable habits, you can maintain a lifestyle that nourishes your body while still allowing you to enjoy your food. Keep these three key principles in mind: 1 Keep it simple – you can always build on the basics. 2 Make it work for you – set yourself up for success, not failure. 3 Be consistent – think of healthy eating as a lifelong habit, not a short-term fix. 3 healthy breakfast habits Breakfast sets the tone for the…

Placencia, Belize Costa Rica is quite rightly lauded for its green credentials, but this fellow Central American nation also has plenty to offer – including the bird sanctuary of Half Moon Caye, Central America’s first marine protected area, and Cockscomb Basin, the world’s first jaguar preserve. There’s a rich cultural heritage of Mestizo (Spanish-Indian), Kriol (African-European), Garifuna (Afro-Caribbean) and indigenous Mayan influences. In the peninsula town of Placencia, Dr Lyra Spang’s Taste Belize food tours are an excellent introduction to the diversity and cultural heritage of Belizean cuisine (think tamales, Kriol rice and Belikin beers). A little north is Hopkins village, a cultural centre of the Garifuna community, where a tour includes a cooking lesson with the chef – you might prepare spiced coconut-based hudut soup, grilled fish and mashed…

What’s special about The Loire? The Loire river winds westward from the mountainous region of Auvergne for 625 miles to the Atlantic Ocean – it’s the longest river in France – passing fairy tale chateaux, historic towns and a remarkable diversity of soils, microclimates and wine styles along the way. Whites, reds, rosés, sparkling and sweet are all found here, with plenty of choice, from fresh, easy wines made for glugging to more serious, top-class bottlings. With over 80% of Loire estates holding organic or similar accreditation, it’s a hotbed of natural winemaking with a modern, innovative outlook. Main grapes White Melon de bourgogne, chenin blanc, sauvignon blanc and chardonnay. Red Cabernet franc, gamay, pinot noir, côt (malbec) and pineau d’aunis. Perfect pairings Muscadet cries out for seafood, especially oysters…

Sitting slightly north-west of Trinidad and Tobago, and south-west of St Vincent and the Grenadines, Grenada is an evergreen, mountainous, plush island, abundant with spice plants, fruit trees, waterfalls and old volcanic lakes. The old Georgian-style buildings overlook the Carenage harbour, as a subtle but distinct reminder of the island’s colonial past. The isle is full of vibes yet peaceful and very welcoming by the Grenadian people. At night you may hear soca or calypso playing in the distance, laughter and conversation from the community limin’ (hanging out), but in the morning you’ll always hear the grounding call of cockerels as the sun comes up to start a new day. Known by many as the spice isle, nutmeg has historically been one of the main agricultural exports and, as such,…

Sticky miso and ginger aubergine Pile this up on a platter for an effortless garden lunch. It’s lovely served at room temperature with some rice or noodles. SERVES 4-6 | PREP 10 MINS COOK 45 MINS | EASY | V 2 tbsp white miso paste1 tbsp sesame oil1 tbsp finely grated ginger1 tbsp honey or maple syrup2 tbsp rice vinegar3 medium aubergines, halved lengthways TO SERVE spring onion greens 1 Heat the oven to 180C/160C fan/gas 4. Whisk together the miso, oil, ginger, honey and vinegar to make a glaze. 2 Use a small knife to cut down into the aubergine flesh in a crosshatch pattern then put in a large baking tray, cut-side up. Brush with a layer of the glaze. 3 Bake for 15 mins, then brush again…

1 Honey-glazed chicken This is a great fakeaway-style dish – use half a chilli if you prefer it less spicy. SERVES 2 | PREP 5 MINS COOK 20 MINS | EASY 400g chicken thigh fillets, cut into bite-sized pieces2 tbsp cornflour1 tbsp vegetable oil5 tbsp light soy sauce5 tbsp runny honey1 tbsp rice wine vinegar1 spring onion, sliced, greens and whites separated20g ginger, grated2 garlic cloves, grated1 red chilli, sliced TO SERVE cooked jasmine ricesesame seeds 1 Put the chicken in a medium bowl. Scatter over the cornflour and plenty of salt and pepper. Put a wok or large frying pan over a high heat. Drizzle in the oil then, once shimmering, lower in the chicken. Cook for 6-7 mins on all sides, stirring often, until crispy and golden. 2…

EXCEPTIONAL EATS Cail Bruich Michelin-starred Cail Bruich, led by executive chef and Great British Menu judge, Lorna McNee, serves tasting menu dishes both dazzlingly beautiful and bounteous in flavour. For example, brown crab, Granny Smith apple and Thai green curry, or Scrabster turbot sauced with a version of cullen skink. Cail Bruich is part of restaurant group Cultar, which also runs acclaimed restaurant Brett (must-try: mushroom XO linguine) and pub-restaurant The Clarence. cailbruich.co.uk ITALIAN ACES Sugo Pasta An attractive space within the famous Lighthouse building (one of legendary Glaswegian architect Charles Rennie Mackintosh’s creations), big, buzzy Sugo creates regionally specific Italian dishes using its own handmade, fresh pastas. Think Ligurian-style tagliolini, pesto, green beans and potato, or pappardelle with a Tuscan-inspired beef ragu. Sister brand, Paesano, serves terrific wood-fired pizzas.…

SERVES 2-3 | PREP 10 MINS COOK 20 MINS | EASY 2 tbsp olive oil12 pork meatballs2 garlic cloves, crushed1 tsp fennel seeds, crushed400g tin of finely chopped tomatoes1 tsp dried oregano1 tbsp chopped rosemary small bunch of basil, torn400g gnocchi125g ball of mozzarellacrusty bread and green salad, to serve 1 Heat the oil in a shallow ovenproof pan over a medium-high heat and brown the meatballs all over. Scoop out onto a plate. 2 Sizzle the garlic and fennel seeds for a couple of minutes. Tip in the tomatoes and half a can of water, and bring to a simmer. Stir in the oregano, rosemary and half the basil, then season. 3 Return the meatballs to the pan and cook, covered, for 10 mins. Stir in the gnocchi, cover…

PICOSO SPICY SODAS Different chilli varieties add heat to these flavoured sodas. Our favourite is Zesty Lime with scotch bonnet for a delicious non-alc drink with a pleasingly spicy kick. Or mix with tequila or mezcal for a next-level highball. £3.10/250ml, delli.market. YAYAKA TRIPLE CHOC-IN-A-BOX TSOUREKI This complex traditional Greek babka-like bake (which takes more than two days to make) comes with a triple chocolate glaze and a rich date and cocoa filling. A little goes a long way. £29.80/800g, yayakafood.co.uk. FARM SHOP CARAMELISED HONEY BUTTER TRUFFLES Made with honey from bees kept on the maker’s Somerset farm, these rich dark chocolate truffles are made by Chocolarder, a bean-to-bar producer in Cornwall which is passionate about sustainability, ethical sourcing and minimal waste. £22/box of 12, farmshop.co.uk. BOLD BEAN X OTTOLENGHI…

Spring fregola salad Fregola is a Sardinian pasta made by rolling together grains of semolina to form small balls and then toasting them in an oven. The finished pasta has a toasty, smoky flavour, a wonderful nubbly texture and is just the right size to provide a nutty chew. It is incredibly versatile and delicious, and can be cooked like rice or pasta – here it is boiled like pasta and then allowed to cool before becoming the basis of a substantial salad. The smokiness works well with the sweetness of young raw courgettes, and some toasted almonds top everything off perfectly. A good side dish with roast fish or white meats, or a nice summer salad on its own. SERVES 4 AS A SIDE | PREP 10 MINS COOK…

If you’ve been to Edinburgh recently you can’t have escaped the juggernaut that is Lannan Bakery, a stunning spot from baker Darcie Maher. Lannan specialises in laminated pastries and Darcie’s creations are beautiful works of art that taste just as good – if not better – than they look. On a recent visit the counter displayed a beautiful pastry that was labelled simply as apple pie. But the name belied the true nature of what was hidden inside: a gorgeous lattice crust made from croissant dough was filled with apple compote and a layer of custard. It was both simple and comforting, but also an impressively constructed affair. It also got me hooked on the idea of custard-filled pastries. This month’s recipe is far simpler than what I had at…

My Arbor, South Tyrol Expect to be whisked high above the clouds at this architectural hideout in the Dolomites. Conveniently situated just 50 minutes from Bolzano airport, My Arbor stands proud on stilts against the snow-capped South Tyrolean mountains, making this the perfect spot to experience treetop seclusion. Guests are greeted with the signature cocktail, The Arborene, with its warming blend of sweet vermouth and homemade orange-cinnamon liqueur, best enjoyed on the sun-kissed patio. The hotel has more than 100 south-facing suites, each adorned with reclaimed wood from sunburnt larches and firs from the Eisack Valley. Features include large panoramic windows, a private terrace and a cosy nook for hunkering down with a book. With most of the produce for the restaurant sourced directly from Lake Garda and harvested by…