We try lots of new things here at olive. New ingredients, new dishes, new drinks and new anything food or drink based. So as not to completely disgrace ourselves by admitting how much the whole office has consumed this week, here’s what Lulu has eaten. And we haven’t even hit the weekend yet.
It’s Friday, and everyone deserves a drink! The sweet orange juice balances the slightly bitter taste of Campari to make a refreshing apéritif.
Each week a member of the olive team share the 5 products they can’t live without. This week, olive’s editorial assistant Anna tells us what she keeps in her kitchen cupboards.
The National Trust is dusting off its stately houses, opening up its kitchen gardens and serving up some superb spring veggies in its flagship restaurants…. Continue reading
Using ready-made fish pie mix is a quicker way to make this recipe, or buy fish that looks good on on the day, and cut into equal sized cubes. You also don’t need make a roux either as using half-fat crème fraîche gives this pie a creamy fish base (without the extra calories too!).
These muffins are great for breakfast and afternoon tea. Bright pink ‘forced’ rhubarb, in season now, is grown in the dark. It’s milder than summer rhubarb, and works really well with cinnamon.