Indholdsfortegnelse for August 2025 i Olive Magazine

I love the idea of a gathering. It’s such a gentle word and can mean so many things, from meeting friends in the park with a basket full of ice-cold drinks and snacks to inviting people over for a relaxed barbecue. (My tip? Grill one big thing, like a butterflied leg of lamb or a spatchcocked chicken, and serve loads of make-ahead salads and dips to go with it.) Just remember to keep it simple and leave space and time to enjoy the company you’ve invited – Martha Collison’s gorgeous entertaining recipes on page 26 will give you a great start. On a recent trip to Cornwall I noticed beach-side sauna huts popping up everywhere – it’s a trend that has roots in many cultures and Freya Bromley explores four…

Courgette rotolo with lemon herb ricotta stuffing SERVES 6 | PREP 20 MINS COOK 15 MINS | EASY 3 tbsp olive oil4 garlic cloves, crushed2 x 400g tins of finely chopped tomatoes few basil sprigs1 tsp caster sugar4-5 medium courgettes crusty bread and green salad, to serve FILLING ricotta 1 Heat the oil in a large, shallow, ovenproof frying pan over a medium heat and cook the garlic for 2 mins. Tip in the tomatoes, basil and sugar, and season well. Simmer for 20 mins, then scoop out the basil sprigs and discard. 2 Meanwhile, to make the filling, mash together the ricotta, feta, dill, basil and lemon zest and juice. Use a vegetable peeler or mandoline to peel the courgette into thin strips. 3 Heat the oven to 180C/160C…

Teriyaki chicken Teriyaki is a Japanese sauce which we use with meat, tofu or vegetables such as aubergine. The sauce is sweet-based and becomes delicious when it cooks and caramelises with the meat or vegetables. I serve it with fresh salad and rice. SERVES 2 | PREP 2 MINS COOK 10 MINS | EASY 300g chicken thighs, cut into chunks2 tbsp cornflour oil, for fryingcucumber, radish and cooked sushi rice, to serve TERIYAKI SAUCE soy sauce 1 Put all the sauce ingredients in a frying pan over a medium heat and bring to a simmer, stirring occasionally, until thickened, then remove from the heat. 2 In a bowl, coat the chicken pieces with the cornflour. 3 Heat 2 tbsp of oil in a separate frying pan over a medium heat…

People often talk about food addiction but there’s a blurred line between genuine addiction and a disordered relationship with food. While food doesn’t fit the mould of an addictive substance like alcohol or nicotine, many of the behaviours linked to compulsive eating strongly resemble those seen in behavioural addictions, like gambling or sex addiction. Typically food addiction describes a compulsion to consume large amounts of highly palatable, energy-dense foods. These are often ultra-processed foods (UPFs) such as sweets, crisps, pastries and takeaways. When these behaviours begin to dominate daily functioning or are used as a primary coping mechanism they often evolve into patterns of compulsive overeating. This isn’t simply eating a little too much now and again, it’s consistently consuming far more energy than the body requires, often in response…

Japan – onsen and sentō Japan’s centuries-old bathing culture shares many of the same rhythms of heat immersion as saunas. Rooted in Shinto purification practices and Buddhist ideas of cleansing body and mind, onsen (natural hot springs) were first recorded in the 8th century and have been linked to healing, longevity and seasonal change. Many are found in remote mountain regions with aims to reconnect with the elements and warm the body. Sentō public bathhouses developed during the Edo period as an urban equivalent, offering a ritualised form of communal cleansing. Etiquette is everything: you wash before entering, soak in silence and often sit quietly afterward with a bottle of cold milk. In Japan KAI Alps by Hoshino Resorts offers outdoor hot spring baths framed by snow-covered mountains and larch…

What’s special about Beaujolais? Less than an hour from Lyon, Beaujolais is dotted with medieval villages, vineyards and rolling hills. The region was once looked down on as inferior to its neighbour Burgundy, and a huge marketing push in the 1980s for its Beaujolais Nouveau wines – released on the third Thursday in November – perpetuated this. It’s still best known for light reds made with gamay grapes but a young, dynamic generation of producers now makes exciting wines that reflect the region’s diversity of soils and microclimates, using biodynamic and natural practices that have been common here for decades. Main grapes White chardonnay Red gamay Perfect pairings Lighter Beaujolais and Beaujolais Villages styles are really versatile, best served slightly chilled with simple, summery food. Plates of charcuterie, earthy salads…

Bayrūt, a city that keeps regenerating. Well acquainted with tragedy, Lebanon has suffered through years of turmoil, leaving many parts of its capital severely damaged or left in ruins. But there is a resilience and a will to live in this city that is always recovering. Nothing beats a slow walk through the alleyways and streets admiring beautiful century-old buildings with their backdrops of modern architecture. The food scene in Bayrūt too is constantly evolving. Bayrūt has taken Lebanese food, touched by the many cultures it has interacted with, and given it a glow-up – adopting new trends, introducing a few and reviving traditional recipes that you will find in home kitchens rather than restaurants. But one thing you can rely on is how well made its classics are and…

Roast duck with plum sauce You can make this recipe in an air fryer or a regular oven. In either case it’s best to start the duck off in a pan to render down the fat properly. SERVES 2 | PREP 10 MINS PLUS RESTING | COOK 45 MINS | EASY 2 duck breasts, fat scored diagonallychinese five-spicejasmine rice, cooked, to serve baby leaf greens, cooked, to serve PLUM SAUCE purple plums 1 To make the sauce put all the ingredients in a pan with 4 tbsp of water. Bring to a simmer, then cover and cook gently for 15-20 mins until the plums have broken down. You can strain the sauce for a smoother result, if you like. 2 Score the duck skins, pat dry and season with salt…

1 Thai-style BBQ bavette salad SERVES 4 | PREP 20 MINS COOK 15 MINS | EASY Light the barbecue ensuring most of the coals are piled up at one end and leaving only a couple of coals on the other side. 200g bavette steak 3 tbsp fish sauce 3 limes, zested and juiced2 tsp soft light brown sugar 1 red chilli, finely chopped1 garlic clove, finely grated1 lemongrass stick, outer woody edges removed, finely chopped100g green beans100g cherry tomatoes, halved½ red onion, finely sliced½ cucumber, halved lengthways, seeds removed, sliced100g carrot, cut into matchsticks120g mooli, cut into matchsticks20g mint, leaves picked15g thai basil, leaves picked65g salted peanuts, roughly chopped 1 Bring the steak out of the fridge an hour before you want to start cooking to allow it to come…

Loire Valley Lodges, France In a nutshell Set in Duporterie forest in the heart of the Loire Valley, these lodges are a collection of luxury cabins built on stilts among the trees. What’s the vibe? Contemporary art plays a central role here with sculptures scattered across the forest grounds and each cabin individually styled around curated pieces by artists both local and international. Which room to book? Each lodge features floor to ceiling windows and a private terrace that opens onto expansive woodland views. The Lodge Suites have private hot tubs while the Spa+ options also come with a private sauna. Food and drink For dinner, the acclaimed on-site restaurant Ardent offers four- or eight-course tasting menus, with dishes such as fresh, zingy celery and green apple salad followed by…

This will make more slaw than you need for the sandwiches but it will last for a couple of days in the fridge. SERVES 4 | PREP 10 MINS | COOK 20 MINS | EASY 500-600g fish goujons (we used breaded cod bites) ½ tsp ground cumin¼ tsp smoked paprika soft rolls, to servegherkin slices, to serveskinny fries, to serve SLAW sweetheart cabbage 1 To make the slaw, mix the cabbage, carrot, onion, mayo, yogurt, harissa and coriander, and season well. 2 Put the goujons on a baking tray, sprinkle over the spices and some salt, and cook following pack instructions. 3 Lightly toast the buns then divide the slaw between them, top with the goujons and a few gherkin slices, and serve with fries on the side. PER SERVING…

PETER’S YARD SEA SALT SOURDOUGH FLATBREADS Made using British flour from Shipton Mill and British rapeseed oil, these flatbreads are finished with sea salt for added crunch and maximum flavour. Ideal for all your dipping and scooping needs on those summer grazing boards. £2.50/115g, widely available. MELLOW YELLOW BLACKBERRY VINAIGRETTE A punchy, fruity, tangy vinaigrette with a lovely blackberry note that will perk up salads, charcuterie, pies, quiches and roasted veg. £3.45/250ml, ocado.com. FISH4EVER SMOKED SPRATS A sustainability champion, Fish4Ever supports local boats and the most precise fishing methods possible to ensure that fishing communities make a fair living. Its delicious sprats are a bestseller and the new smoked version is a lovely twist. From £2.95, organicrealfoods.com. LAKRIDS BY BÜLOW SUMMER COLLECTION The Danish confectionary brand has revealed its new collection…

Buttercream brioche toast This recipe came about as a happy accident while I was searching for uses for left-over buttercream. It has all the delicious appeal of french toast but is much quicker to make. Slathering the brioche with buttercream and introducing it to a hot frying pan creates a delicious caramelised layer that hardens as it cools – a seriously indulgent way to treat your loved ones. SERVES 4 | PREP 10 MINS COOK 25 MINS | EASY 100g unsalted butter, softened50g icing sugar½ lemon, zested8 thick slices of brioche STRAWBERRY SAUCE strawberries TO SERVE pistachios greek yogurt 1 To make the sauce, combine the strawberries, cornflour, caster sugar and lemon juice in a small pan. Warm through over a low heat, stirring often, for 5 mins or until…

This recipe is in celebration of one of my favourite ingredients, oat flour. This naturally gluten-free flour not only helps create fabulous texture but also adds the flavour you’d expect from oats: subtle sweetness and a warm nuttiness. Used to make blondies, the texture is dense and a bit fudgy, while also a touch cakey but with plenty of chew. To partner with the oats, these blondies are studded with blueberries and milk chocolate. A perfect treat for a road trip or any other summer adventure. Brown butter blueberry and oat milk chocolate blondies SERVES 9-12 | PREP 25 MINS COOK 25 MINS | EASY 125g unsalted butter, cubed, plus extra for the tin20ml milk2 tsp vanilla extract2 eggs225g soft light brown sugar175g oat flour75g milk chocolate, roughly chopped100g blueberries…

FOODIES LOVE… Manifest Historically the Baltic Triangle served Liverpool docks. Now its industrial units are a nightlife hub of brew taps, street food and crazy golf. Quietly tucked away on Watkinson Street, Manifest is an intimate bolthole where chef Paul Durand creatively explores fine seasonal produce and his skills in sourdough, fermentation and charcuterie. Expect interesting wines and dishes akin to char siu celeriac, burnt apple and hazelnut, or cod loin, carrot, sea buckthorn and smoked mussel sauce. manifestrestaurant.com WOOD-FIRED WONDERS Little Furnace At its cosy Smithdown Road HQ and Baltic Market, Little Furnace slings exemplary wood-fired Neapolitan-style pizzas. Patiently proven dough is blast-cooked to create pliable, elastic bases, gorgeously swollen at their cornicione rim. Well-judged toppings range from such timeless classics as fennel sausage and friarielli to goat’s cheese…

5 MINUTE COCKTAIL Picante This is essentially a twist on a margarita but with added chilli warmth. You can swap the tequila for mezcal to add extra smoky depth to the cocktail. Put 60ml of tequila, ½ red chilli and 8-10 coriander leaves in a cocktail shaker, and gently muddle using the end of a rolling pin. Add 25ml of agave syrup or honey, 30ml of lime juice and a handful of ice, then shake and strain until the outside of the shaker feels really cold. Strain into a chunky tumbler glass filled with ice and garnish with a slice of chilli and a coriander sprig,. VODKAS TO BUY Virtuous Vodka Organic Rye (£35.99/70cl, Selfridges) An award-winning Swedish vodka with a rye base that gives this spirit subtle spice and…