Indholdsfortegnelse for July 2025 i Olive Magazine

At olive we’ve always been fans of using the storecupboard as a treasure chest of useful ingredients to give dishes an instant boost. Our trends expert and columnist, Gurd Loyal, has taken this to the next level with his new book, Flavour Heroes, which highlights 15 essential pantry ingredients and some genius recipes to make using them – find an exclusive first look at some of his ideas on page 26. If you’re considering a holiday in the UK this year, check out our comprehensive Devon travel guide (p67) with insider recs from local expert Tara Smith, whose on-the-ground experience has revealed some hidden gems. And if you’re out and about this summer then our nutritionist, Kerry Torrens, has brilliant ways to supplement the factor 50 with wise food choices…

IN PARTNERSHIP WITH BBQ buffalo chicken salad with creamy blue cheese dressing SERVES 4 | PREP 30 MINS PLUS OVERNIGHT MARINATING COOK 20 MINS | EASY 4 small chicken breastsbag of Florette Crispy Salad½ red onion, sliced2 celery sticks, sliced thinly on the diagonal1 tbsp chopped chives MARINADE hot sauce BLUE CHEESE DRESSING soured cream GLAZE hot sauce 1 Mix together the marinade ingredients then put in a food bag with the chicken and leave to marinate overnight or for at least a couple of hours. 2 To make the dressing put the ingredients in a blender with some seasoning. Whizz until smooth, then chill. Mix together the glaze ingredients until combined. 3 To cook the chicken on a BBQ, remove from the marinade and grill over indirect heat, turning…

Fırında patlıcan kebabı Baked aubergine and meatball kebab SERVES 6 | PREP 40 MIN COOK 1 HR 15 MINS | EASY KÖFTE bread VEGETABLES long aubergines SAUCE garlic cloves TO SERVE cooked pilaf This easy all-in-one bake is a firm favourite with family and friends – the juicy köfte, meatballs and aubergines just melt in the mouth. It is a Gaziantep speciality that you can enjoy in kebab houses in Istanbul, too. In Gaziantep and the southern part of the country, including at my hometown, Antakya, folks prepare this at home and take to the bakery (fırın) to be baked. My homemade version is more of an easy casserole style, everything is cooked in one pot. Please use the long and slim variety of purple aubergines for this kebab. 1…

Stay safe in the sun The damaging effects of the sun are well documented and even in the UK melanoma is the fifth most common cancer, with 48 new cases diagnosed each day. UV rays are the part of sunlight that causes this harm but don’t be fooled into thinking you’ll know when your skin is being damaged – UV radiation burns and damages without you feeling hot and sweaty, and it even happens on cloudy days. It’s not just the skin that can be affected either: UV rays damage proteins in the eye’s lens and this may lead to cataracts. As we age, damage from the sun accumulates and, if you’re fair skinned, you’re more likely to accrue more of this damage because you have less protective pigment. With…

NEIGHBOURHOOD CIRCUIT Bistro Spumante A local favourite for kick-starting a long Berlin night. Spumante keeps things easy: sparkling drinks on tap, laid-back vibes and snacks that channel a quick trip to the Mediterranean. The famous Maggi-Ei, lacing eggs with Germany’s renowned umami-rich Maggi sauce, brings it back to Berlin in the best way. It’s always buzzing here, especially once the terrace fills up with neighbours toasting to life. bistro-spumante.org Mikrokosmos Mikrokosmos pushes boundaries with its insect-based cuisine. It’s a neighbourhood gem for future-forward food: mostly vegan and vegetarian, focussed on sustainability and regional produce from Brandenburg. The Peruvian chef adds bold, soulful flavours to create the likes of kohlrabi apple ceviche in spicy habanero tiger milk and grasshoppers. And the plant-forward ‘normal’ menu still makes it a date-night darling. Natural…

What’s special about Madeira? Rising steeply from the Atlantic Ocean, 550 miles west of Casablanca, the volcanic island of Madeira’s fertile soils and warm climate mean grapes flourish. It became an important trading post for ships sailing to the Americas and beyond – Madeira’s wine was fortified with rum or brandy to help it survive the long voyages and it underwent a miraculous transformation as it travelled through the tropics, heating, cooling and slowly oxidising. So prized was it that it was used to toast the American Declaration of Independence in 1776 and has remained a firm, though niche, favourite of fortified wine lovers. Main grapes White Sercial, verdelho, bual (boal), malvasia (malmsey), terrantez. Red tinta negra, bastardo. Perfect pairings Drier styles are generally best with savoury food and are…

Basque Spain, known as Euskadi, includes the provinces of Vizcaya, Guipúzcoa, Alava and parts of Navarra. The land of the Basques, Euskal Herria, actually continues much further along the coast, right through to the Pyrenees and into the French provinces of Lower Navarre, Labourd and Soule. Basques simply love cooking, as much as to please themselves as to please others. The vegetables most strongly associated with the cuisine today are fresh, dried or preserved Basque peppers, both red and green. There are fresh or dry red Choriceros, cured or fresh green Piparras, Lodosa peppers (usually canned), hot red Guindillas or sweet Pimientos del Cristal, plus the French Piment d’Espelette. Basques also adore peas, especially the minute ones known as Lagrima (tear drops). Salads are often present on the Basque table,…

7 COOKBOOKS TO DISCOVER THIS SUMMER 1 Sama Sama by Julie Lin Julie Lin grew up learning how to toss pasta with chopsticks, listen to the sizzle of her cooking sensorially and to create a banquet out of leftovers – lessons integral in embracing both her Malaysian and Scottish heritages. This is a joyful celebration of this journey and all parts of her identity, with 90 delicious recipes and heart-warming stories of food and self-discovery. Her ‘agak-agak’ style is about cooking with soul, creating accessible dishes with explosive flavours, like curry leaf chicken legs, chilli crisp puttanesca and sticky tamarind prawns. @JulieLinCooks 2 Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh Ozoz Sokoh is a Nigerian food writer and educator who began documenting her food journey on her…

Cajun-style seafood boil A fun way to eat summer seafood – mix and match with whatever you have. Fishmongers and some supermarkets sell cooked crab claws and occasionally small lobster tails, which would also work – look in the freezer section. SERVES 2-3 | PREP 10 MINS COOK 30 MINS | EASY oil, for frying1 smoked sausage, cut into rounds1 large onion, cut into wedges2 tbsp Old Bay seasoning or cajun seasoning2 chicken stock cubes1 lemon, halved, plus wedges to serve500g baby new potatoes4 sweetcorn cobettes, halved tomake 8 smaller pieces12 large raw shell-on prawns6 cooked crab claws HERBY BUTTER salted butter 1 Heat a little oil in a large pan and cook the sausage until browned. Add the onion and cook for a few minutes, then stir in the…

1 BBQ lamb platter with olive and almond pesto SERVES 4 | PREP 10 MINS COOK 6 MINS | EASY | GF 75g Fragata stoneless Manzanillaolives stuffed with garlic1 tbsp toasted flaked almonds3 spring onions, roughly chopped4 tbsp extra-virgin olive oilhandful of chopped parsleyhandful of chopped basil1 lemon, juiced1 tsp smoked paprika12 lamb cutletsvegetable oil, for the grillbaby salad leaves, to servecooked new potatoes, buttered, to serve 1 Put the olives, almonds, spring onions and 3 tbsp of olive oil in a small food processor and pulse until roughly chopped. Tip into a bowl, stir in the parsley, basil and ½ the lemon juice, and season. 2 Mix the paprika with 1 tbsp of olive oil and the remaining lemon juice, then rub all over the cutlets. If cooking on…

Nimb, Copenhagen In a nutshell Five-star luxury nestled on the edge of the iconic Tivoli Gardens theme park, right next to the central train station. nimb.dk What’s the vibe? Original Moorish-inspired palatial features intertwine with contemporary Scandinavian design to create a uniquely serene space adorned with chandeliers, trickling fountains and antique furniture. The original façade’s signature starry pattern is worked into trellising and even woven through bedding and ties of the attentive concierges. Which room to book? All but one of the 38 rooms face onto Tivoli Gardens, and most have balconies and sweeping terraces to soak up the fairground vibes. Each is unique while consistently catering to every luxury, including four-poster beds, two-person Agape bathtubs and complimentary danish treats in the mini bar. The Corner Suite has the best…

SERVES 2 | PREP 15 MINS | EASY pouch of cooked coconut rice200g cooked large king prawns½ red pepper, sliced¼ small red cabbage, finely shredded4 spring onions, sliced½ red chilli, finely choppedhandful of coriander, chopped, plus extra to servehandful of mint, chopped, plus extra to serve DRESSING dark roast peanut butter 1 Heat the rice following pack instructions, tip into a bowl and set aside to cool. 2 To make the dressing whisk all the ingredients with 1 tbsp of cold water to make a smooth sauce. 3 Toss the prawns, pepper, cabbage, spring onions and herbs with the rice. Drizzle with the dressing then scatter over extra herbs to finish. PER SERVING 423 kcals | fat 16G saturates 5G | carbs 40G | sugars 8G fibre 7G | protein 25G…

HAUTE FROMAGERIE FRENCH CHEESE SELECTION Take the guesswork out of choosing French cheeses with this box of beautifully presented Crottin de Chèvre, Saint-Nectaire, Maroilles, Bleu d’Auvergne and Tomme de Brebis, all complemented by quince jam. £10/400g selection pack, M&S, Asda, Waitrose & Partners, Tesco and ocado.com. JAMU WILD WATER These botanical-infused sparkling waters contain gut-friendly prebiotic fibre, as well as vitamin C and zinc. Choose from raspberry, lemon and blood orange flavours. £19.99/12 x 250ml cans, jamuwildwater.co.uk. GYMKHANA KORMA COOKING SAUCE Gymkhana has added to its core range of premium cooking sauces, which are made by the same Michelin-starred chefs behind the iconic Mayfair restaurant. The korma option contains slow-cooked tomatoes, yogurt and cashews, and is perfumed by cardamom, rosewater and saffron. £6.75/300ml, Waitrose & Partners. CROSTA MOLLICA SALAMI NAPOLI…

Yakitori with citrussy hot honey I first encountered Mike’s Hot Honey in Williamsburg, New York a decade ago – when it seemed like every food establishment in the neighbourhood had bottles of the stuff on their tables, regardless of the cuisine they were serving. Hot honey’s popularity has sky rocketed in recent years – there are now entire aisles devoted to the stuff in hipster delis around the world. In this recipe, I’ve combined honey’s nectar sweetness with Japanese flavours, adding the citrussy notes of yuzu koshō and moreish burn of red chilli. Drizzled over freshly charred yakitori, it’s easy to see what all the fuss is about. MAKES 12-14 | PREP 10 MINS PLUS MARINATING | COOK 25 MINS | EASY 3 tbsp dark soy sauce1 tsp toasted sesame…

When it comes to desserts in the summertime, my rule is to simply keep things easy. When the sun has made a rare appearance and I’ve got friends round for a barbecue, I want to do as little as possible and stay outside as long as possible. This dessert is about as simple as you can get and perfect for that moment when the sun starts to set and the temperature starts to drop but you’re not ready to end the evening just yet. Warm, sticky peaches or nectarines roasted with amaretto, brown sugar and butter, and topped with a simple almond streusel and a scoop of vanilla ice cream. When buying the fruit, choose peaches that are fragrant and tender but too not soft or hard. Amaretto roasted peaches…

Pink Ginger, Exeter Split over two floors, this always busy, creative bakery and flower shop boasts Exeter’s most exciting cake selection. Authentic Japanese and Thai flavours are intertwined to create the likes of choux buns bursting with matcha, vanilla cream or hojicha, or Thai tea cream rolls. @pinkgingerexeter The Chagford Inn, Chagford From cosy nooks and log burners in winter to alfresco dining in the warmer months, The Chagford Inn is a pub for all seasons. Its no-waste, nose-to-tail philosophy results in dishes like pig skin ragu with polenta; chargrilled courgette, butter bean and sundried tomato; or Brixham scallops, heritage tomato and black olives. The owners strongly believe in supporting the local community and strive to source everything nearby. thechagfordinn.co.uk The Lost Kitchen, Tiverton This informal and relaxed restaurant celebrates…

3 INGREDIENT COCKTAIL Screwdriver This is one of the easiest cocktails you can make. For best results, ensure you use freshly squeezed orange juice and serve the drink ice-cold. The simplicity of the screwdriver means you can easily adapt it: swap the vodka for peach schnapps to make a kitsch fuzzy navel, or add Galliano L’Autentico liqueur to make a harvey wallbanger. If you’re looking for more easy vodka highballs, use grapefruit juice instead of orange and add a salt rim to make a salty dog – it’s deliciously bitter, yet refreshing. Pour 60ml of vodka and a few dashes of orange bitters into a highball glass filled with ice. Top up with chilled freshly squeezed orange juice and gently stir. Garnish with an orange wedge to serve. RUMS TO…