Innehållsförteckning för June 2024 från Olive Magazine

Welcome to our smart new version of O. This month we’ve refreshed the look of the magazine to make even more of our beautiful imagery. You’ll still find our exciting new recipes, must-visit restaurants, travel destinations to bookmark and wellbeing features to inspire, plus a whole raft of genius ideas for summer. All of these are amplified by our gorgeous new spacious designs. On the hotlist for home entertaining is the melon, citrus, burrata and avocado salad, the green chilli key lime pie and the cover recipe of sesame soy tuna tostadas, all of them low effort and maximum impact. The elderflower daiquiri on p62 would make an excellent aperitif. If you’ve never tried halloumi in a curry then the recipe on p36 is a banker – think of halloumi…

1 New outpost CARMEL, FITZROVIA Small plates and sharing dishes are at their best in this Eastern Med menu from the team behind grill house Berber & Q. Vegetables are lavished with as much love as meat and fish, as apparent in blackened aubergine with tahini, sumac-pickled onion and pomegranate; and braised chickpea, wild spinach, xigalo (a soft cheese from Crete), mint, tomato and chilli. A small raw and cured choice includes scallop crudo with a piquant peach gazpacho; flatbreads feature imaginative toppings like asparagus and crab or cod’s roe; and dishes to share include the burnt lemon urfa chicken made glossy and deliciously sticky with pomegranate and mustard jus; as well as generous servings of pasta such as ricotta agnolotti with oregano and tomato butter. A chilled soundtrack, indoor-outdoor…

Melon, citrus, burrata and avocado salad SERVES 4 | PREP 15 MINS | EASY | V 2 grapefruits2 oranges1 ripe Cantaloupe melon2 avocados¾ tsp coriander seeds¾ tsp fennel seeds¾ tsp caraway seeds¾ tsp chilli flakes¾ tsp whole black peppercorns3 green cardamom pods, seeds extracted2 burratas2 green finger chillies, deseeded and thinly slicedlarge handful of mint leaves, torn DRESSING 2 limes, juiced50ml cold-pressed rapeseed oilpinch of saffron1 tsp sugar In the summer, there’s no fruit better than the Cantaloupe melon – I can get through one a day at the height of the season. I’m not a great fan of the melon and ham combo, I have to say. I’d much rather make a delicious salad and this one’s a banger – it’s full of refreshing flavours and contrasts which will…

You might have heard about the idea of eating 30 plant foods a week to improve your health. It comes from research by The American Gut Project, where a large study in 2018 across the US, UK and Australia revealed that people who had a diet with more plant diversity – specifically 30 different plant foods a week – had better gut health and better gut microbe diversity than those who consumed fewer than ten. They also found that people who were consuming more fibre, as well as more fermented foods, had better gut health. The importance of plant diversity Plant fibre is what the good bacteria in our gut feeds off. The wider the diversity of foods supporting our gut microbiome, the healthier and more varied those beneficial bacteria…

3 INGREDIENT COCKTAIL Elderflower daiquiri Summery, elegant and simple to make, this cocktail is also easy to adjust to your taste. Reduce the lime juice by 5ml to make it sweeter, or add a bit more to sharpen it. Or add a splash of water to lighten the drink – have fun experimenting! Pour 50ml of white rum, 25ml of elderflower cordial and 15ml of lime juice into an ice-filled cocktail shaker. Shake until the outside of the shaker feels too cold to handle, then double-strain into a chilled cocktail glass. Garnish with an edible flower or lime wheel. HOME BAR HACKS with a twist Even a small piece of citrus peel can add so much to cocktails. The essential oils help enhance the flavour of other ingredients, or bring…

When I think of Andalucía, I do not think only in El Zauzal and the Sierras, I am equally attracted by the Mediterranean and the Atlantic coastal world, the small towns and beautiful cities dotted all along one of the largest regions of Spain. I also think of wheat fields, sunflower plantations, vineyards and olive groves, exuberant patios bursting with plants and balconies laden with colourful geraniums, all made especially beautiful with light, that special light that is an inspiration to me. Add to this scene succulent prawns from Huelva, fried fish wrapped in paper cones in Sevilla, fresh tuna from Cádiz, cold almond soup from Córdoba and Málaga, sweet things from Antequera, aubergines with molasses from Granada, vegetable salads from Almería, amazing breads from Jaén, and the varied and…

Caramelised white chocolate and raspberry muffins MAKES 12 | PREP 20 MINSCOOK 1 HR 15 MINS | EASY 150g white chocolate chips or white chocolate, finely chopped 125g butter, softened 125g caster sugar 2 eggs 150g natural yogurt 2 tsp vanilla bean paste 250g self-raising flour 2 tbsp milk 100g frozen raspberries 1 This step is optional but will add a caramel-honey flavour to the muffins. Heat the oven to 140C/120C fan/gas 1. Put the chocolate in a small baking dish or ceramic dish in a single layer, and transfer to the oven. Cook for 10 mins until melted, then stir well. Cook again for another 20-30 mins – it will start to caramelise around the edges after about 25 mins (keep a close eye on it as it caramelises…

Tuna tostadas SERVES 2 AS A SNACK OR STARTER PREP 10 MINS | COOK 5 MINS EASY sunflower or vegetable oil, for frying4-6 corn tortillas, halved or cut into small rounds250g sashimi-grade sustainably caught tuna, cubed2 tsp sesame oil2 tsp soy sauce1 large lime, juiced1 tsp finely grated ginger2 tsp black and white sesame seeds 2 spring onions, very finely sliced1 sheet of crispy snacking seaweed, crumbled1 small ripe avocado, sliced micro coriander or other herbs, to serve½ jalapeño, sliced (optional) 1 Heat a thin layer of oil in a frying pan until hot, then fry the tortillas for 1-2 mins, turning halfway, until golden and crunchy. Drain on kitchen paper. 2 Put the tuna in a bowl and gently stir in the sesame oil, soy sauce, lime and ginger.…

1 Fragrant halloumi curry SERVES 4 | PREP 15 MINS COOK 30 MINS | EASY | V GF 2 tbsp vegetable oil250g halloumi, cut into large cubes 1 red onion, finely chopped 2 large garlic cloves, finely chopped 15g ginger, finely chopped 2 tsp ground cumin 2 tsp ground coriander1 tsp kashmiri chilli powder400g tin of tomatoes150ml double cream1½ tsp garam masala10g coriander, roughly chopped TARKA 3 tbsp vegetable oil2 garlic cloves, finely sliced thumb-sized piece of ginger, cut into matchsticks 1 large green chilli, thinly sliced 1 tsp cumin seeds rice and naan breads, to serve 1 Put a large, deep, frying pan on a medium heat. Once hot, pour in the oil and, once it is shimmering, cook the halloumi for 3-4 mins or until golden on all…

Increasingly, when we eat out, we want three things: variety, informality and freedom. Nowhere is this more obvious than in the irresistible rise of food halls, street food events and produce markets that share a freewheeling, eat-eclectic dynamic – offering multiple kitchens, affordable dishes and fun with friends. Modern Britain wants to eat how and when it pleases: global menus, endless choice, indoors, outdoors, no set format. To celebrate this great liberation, Olive has selected some of the country’s hottest multi-kitchen spots, from artisan markets to street food parties MOVEABLE FEAST Off the Beaten Truck, Cambridgeshire Food trucks have had a stop-start history in Britain but OTBT weaves them into daily life. It feeds hungry office workers in Cambridge by hosting top-rank traders at its foodPark sites. In the evenings,…

I’m Abby Lee, chef-owner of Mambow in Clapton, London, and I live in Hackney Downs with my partner and friends. The kitchen is open-plan with a central island and lots of play with colours, patterns and materials, paired with 1950s-1970s antique pieces. I like to relax by blasting music on my speakers and taking a break from cooking Southeast Asian dishes – instead, I’ll be baking all sorts of sweet treats. As I hardly get time to see my friends outside of the hospitality world, cooking for them at home allows me to reconnect with them. My favourite time of day is early evening, when the sun is coming down. That’s when it beams through the kitchen the most, and it feels like such a comforting space. I would say…

MICROPLANE PROFESSIONAL JULIENNE PEELER A brilliant kitchen aid which creates perfect matchsticks of veg – great for slaws, salads and stir-fries. £24.95, John Lewis FIELDGOODS LAMB AND APRICOT TAGINE Sustainability driven, Fieldgoods’ cook-from-frozen meals are bursting with warm flavours. Meal bundles from £27 for three meals, fieldgoods.co.uk FEVER-TREE SUMMER GARDEN TONIC Infused with green apple, cucumber and selected botanicals for a summery twist on the classic tonic. £2.10/500ml, widely available QUARTER LONDON DRY GIN This lighter gin is only 12% ABV but packs the flavour and mouthfeel of full strength. Perfect for a summery G&T or a lighter negroni. £22.50/70cl, quarterproof.com ADDISON ROSS LACQUERED MINIS COLLECTION These colourful, high-lacquered salt and pepper mills will perk up your garden table, and are portable enough to pack for a picnic. £38, addisonross.com…

Macerated strawberry custard tart SERVES 8 | PREP 40 MINS PLUS CHILLING AND MACERATING | COOK 35 MINS | MORE EFFORT 750g strawberries, hulled and halved50g icing sugardrop of orange blossom extract (optional)PASTRY200g plain flour, plus extra for dusting100g butter, cold60g icing sugar1 egg CRÈME PÂTISSIÈRE 500ml whole milk 2 tsp vanilla bean paste 175g caster sugar 6 egg yolks 60g cornflour50g butter Inspired by those mini tarts filled with crème pâtissière and topped with glistening fruit, this giant version makes the most of in-season strawberries. Macerating gives them a wonderful syrup coating. This recipe works well with any in-season fruit. 1 To make the pastry, put the flour, butter and sugar into a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse again until the…

Honeyed harissa courgette flatbreads SERVES 2 | PREP 5 MINS COOK 10 MINS | EASY 2 tbsp olive oil 1 tbsp rose harissa1 tbsp sherry vinegar2 tsp honey 1 courgette2 flatbreads4 tbsp ricotta50g feta, crumbled1 tbsp pine nuts Minimal prep makes these flatbreads easy to put together – simply toss the courgette strips in dressing, then assemble. 1 Whisk together the oil, harissa, vinegar and honey in a bowl. Peel the courgette into long strips using a vegetable peeler, then toss in the dressing and season well. Toast the flatbreads for 1 min until warmed. 2 Spoon the ricotta over the flatbreads, then season. Scatter over the courgette strips, reserving any left-over dressing in the bowl. Crumble over the feta and scatter over the pine nuts, then season. Slide under…

Gilpin, Cumbria The Lakes has an incredible food and hospitality scene, and Gilpin exemplifies this. It’s set across two sites – the main Gilpin Hotel and the Lake House, both a short distance from Lake Windermere – and every consideration has been taken to ensure a memorable stay. The 30-room main hotel is plush and characterful but it’s the spa lodges and suites that really take the comfort up a notch. These open-plan wood and glass lodges are epic in size and luxury, flooded with natural light and decorated with botanical touches to bring the outdoors in. The bowl bath and rainforest showers feel especially decadent, as does the private deck overlooking your own pond. There are two restaurant options here, Source and Spice. Michelinstarred Source offers a three- or…