Olive Magazine

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

Welcome

This month I’m…

September INSPIRATION • All you need to know this month, from restaurants to book to must-buy food, drinks and homewares

cook • We’ve got you covered for the month ahead, whether you’re after an effortless entertaining menu, looking to make the most of seasonal produce or in need of genius barbecue ideas

effortless! • Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or fewer of prep – they’re go-to ideas for entertaining special guests

Cook with the season • Make the most of September’s best fruit and veg with these inspiring recipes

BEST OF olive MAGAZINE.COM • Read reviews and rate your favourite recipes now!

Liquid gold • Food writer and beekeeper Amy Newsome shares versatile ways to use honey in these inventive recipes

3 WAYS WITH BBQ • Whether you’re new to barbecuing or a grilling pro, these global recipes from some of our favourite chefs are smoking hot

Eat well everyday • Easy, speedy, nourishing meals to inspire you all week

Air fryer halloumi fries • Give your oven a break and whip out the air fryer for this quick, cheap and deliciously salty snack

DISCOVER

SIGNATURE DISH Campaner • Recreate a plate from a new Chelsea restaurant offering a taste of Barcelona

Growing for GOLD • From fertile kitchen gardens to farm restaurants, olive is celebrating green-fingered chefs getting close to their produce

PRO VS PUNTER BAO Mary • Critic KS Tong and O reader Malena Finguerut give their verdicts on this modern interpretation of a Taiwanese dumpling house

THIS MONTH with Gurdeep Loyal • Our trends expert explores an organic hub in Devon and shares a recipe that celebrates a spicy Mexican seasoning

THE MEASURE • Swoop into September with foraged cocktails, a next-level shandy and wine-inspired gin

5-MINUTE WINE EXPERT PART 6: THE LOWDOWN ON OAKED WINE • Why barrel-ageing makes your wine taste so delicious

COOK LIKE A LOCAL Indonesia • Explore the fiery, tangy flavours of this Southeast Asian archipelago, made up of some 17,000 islands

10 THINGS WE LOVE ABOUT Trentino • Roberta d’Elia, head chef at Pasta Evangelists, shares her recommendations for what to eat and drink in this northern Italian region

UNWIND

PUB MENU The Queen’s Head • If you can’t see in the last of the summer in the scenic paddocks of this Wiltshire boozer, you can easily recreate chef Dean Freckleton’s classic pub menu at home

KITCHENS TO COVET Light and bright • Cookery writer Claire Thomson invites us into her colourful family kitchen in Bristol

BOLTHOLE The Royal Crescent Hotel, Bath • Discover elegant rooms, contemporary cooking and a tranquil garden in an iconic setting

Kitchen therapy with Rosie Birkett • As autumn approaches, transform your harvest of plums into a glorious preserve

Olive Magazine

SHOW OFF • This next-level version of carbonara served at the modern British bistro in Soho is a pleasing play on the classic pasta dish and adds extra veg into the bargain. Crunchy crumbs and a rich duck egg yolk make it even more playful. nessasoho.com