olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2026-03-12T11:41:11.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: 10 foraging dos and don’ts for safe and edible treasures
items: How to make apple crisps
items: 10 healthy lunchbox ideas
items: Asparagus wrapped in bacon
items: Paneer fried rice
items: Cekodok pisang (Banana fritters with cinnamon sugar)
items: Sbriciolata alla Nutella
items: Basic pizza dough
items: Capricciosa bianca pizza
items: Kung-pao style tofu
items: Freezer martini
items: Rupy's high-protein rigatoni
items: Pistachio and chocolate cookies
items: Italian sausage scotch eggs
items: Did you know these foods are accidentally vegan?
items: Vegan meal prep tips for Veganuary and beyond
items: 8 of the best sloe gins to buy
items: Urban foraging guide: how to forage in cities in spring and summer
items: Moist chocolate cupcakes with a silky buttercream frosting
items: How to cook rice: the expert guide
items: What to do with preserved lemons
items: How to make the perfect pie
items: How to save money on food
items: Health spotlight: focus and brain health
items: Health spotlight: colourful foods and antioxidants

10 foraging dos and don’ts for safe and edible treasures
type: item
date: 2026-03-12T11:41:11.000Z
creator: Barney Desmazery
subject: Guides
subject: How to
subject: Wild garlic
description: Brush up on your knowledge of urban foraging before you venture this spring with expert Barney Desmazery's practical checklist
encoded: With spring's arrival, nature’s larder begins to bloom with edible plant treasures, which often grow wild in the churchyards, parks and towpaths that wind through our cities. Urban foraging offers the chance to connect with wild food, discover new flavours and enjoy the outdoors. However, it’s vital to approach foraging with care, respect and responsibility. By following these dos and don’ts, you can enjoy your finds while protecting yourself and ensuring your foraging is safe, legal and sustainable. Discover more re-energising activities in our 30 easy ways to bring the joy this spring campaign, including expert health tips, morning rituals and seasonal dinners. For recipe inspiration, check out our best wild garlic recipes, mushroom recipes or elderflower recipes. Foraging dos Do your research before you start Before heading out, research what you can and cannot forage thoroughly. Use trusted books or reputable websites to help you identify what is available and, even then, never eat anything you’re not totally sure of. Do go foraging with someone experienced If you’re new to foraging, head out with someone who knows what they’re picking or sign up for a tutored day out. Their experience can help you avoid dangerous mistakes and teach you how to forage responsibly. Do seek permission from landowners Always ensure you have the landowner’s permission before foraging, especially in parks or areas that are not public land. Don’t assume all public spaces are fair game. Respect private property and local regulations. Do only pick what you need Take a modest amount and leave plenty behind for nature and other foragers. Nature depends on these plants more than we do, so leave the plants to regenerate. Do use the right equipment Take a sturdy pair of scissors and a reusable bag for collecting. For certain plants, such as nettles or brambles, wear gardening gloves to protect yourself from stings and scratches. Do leave roots intact Snip leaves and stems but never uproot. Al…

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How to make apple crisps
type: item
date: 2025-09-15T13:42:27.000Z
subject: How to
subject: Guides
description: Follow our easy, simple recipe to make healthy apple crisps to snack on. This fruity recipe uses a normal oven and just one ingredient!
encoded: Apple crisps are one of the easiest healthy fruit snacks to make at home. Just follow a few simple guidelines and you’ll be batch-baking these crisp, sweet addictive snacks every weekend. Now discover more apple recipes, autumn desserts and healthy autumn recipes. Cook’s tip: Boost your plant points "I used both apples and pears to easily boost the plant points, plus it adds variety of flavour. Serve with melted dark chocolate and your favourite nut butter for dunking into. You could also sprinkle the chocolate-dipped side with sunflower or pumpkin seeds for more crunch and nutrients." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. How to make apple crisps in the oven Our apple crisps take a total of three hours in the oven, so plan to make them when you have a morning or afternoon at home. You’ll also get crisper results if you turn them halfway through cooking. Choose your favourite eating apple Drying the apples out will concentrate their natural sugars, so a Cox gives sweeter results than a Granny Smith. Don’t be tempted to try Bramleys; they're too sharp to eat on their own. Skip the sugar A lot of recipes sprinkle the apples with sugar or brush with honey before baking, but we’ve found that the natural sugar present gives the perfect amount of sweetness. Plus, adding sugar will make your healthy snack redundant. Add extra flavours if you like A sprinkle of ground cinnamon or ground ginger before baking will complement the natural apple flavour. Use the right equipment You’ll need a large baking sheet or tray and some baking paper. Greaseproof tends to stick to the apples so avoid using that. If you have a mandolin you can use that to get perfectly thin slices, but it's also possible to juse use a sharp knife. Make sure they don’t overlap as this will prevent them from crisping-up. Cook them low and slow We’ve tried …

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10 healthy lunchbox ideas
type: item
subject: Collection
subject: Health
subject: How to
subject: Recipes
subject: Guides
subject: healthy lunches
subject: Lunch box recipes
subject: Nourish
description: Perk up your lunchbox with one of these healthy ideas, from protein-rich hot smoked salmon with avocado and egg, to light and crunchy carrot and edamame bean salad
encoded: We’ve created super quick and easy lunchbox ideas, along with healthy lunches for work. Everything from protein-rich boxes to vegetarian lunchbox ideas. Make your lunches healthier by prepping a lunchbox to take with you that is packed full of protein, fibre and vegetables. This not only packs a lot of nutritional value but will also keep your blood sugar levels balanced by providing sustained energy that won't have you yawning in your afternoon meetings. Protein is also important for concentration and moods, as it provides amino acids that are needed to make our all important neurotransmitters (brain chemicals). Get more healthy lunch inspiration with our collections of healthy soup recipes, healthy lunch recipes, low-calorie lunch recipes and healthy sandwiches. There's also our collection of best lunch recipes and best healthy veg recipes for you to try. If you're looking to make your favourite meals healthier, take a look at our 15 healthy swaps. Smoky mackerel and beans lunchbox Tip a tin of cannellini beans into a sieve. Rinse with cold water then leave to drain. Whisk 2 tbsp olive oil, 1 tbsp white wine vinegar and ½ tsp horseradish cream in a bowl and season. Tip in the beans with 2 tbsp chopped flat-leaf parsley and ¼ finely chopped red onion and toss. Divide between 2 lunchboxes then top each with a smoked mackerel fillet and a wedge of lemon. Asian avo, prawns and greens lunchbox Blanch 100g frozen peas, 100g frozen edamame beans and 100g chopped long-stemmed broccoli for 2 minutes, then rinse under cold water and drain. Whisk 1 tbsp groundnut oil, 1 tbsp soy sauce and 1 tsp sesame oil in a bowl. Add the greens with a small pack of cooked king prawns, 1 tbsp chopped pickled ginger, 1 finely chopped red chilli and ½ diced avocado. Divide between 2 lunchboxes and sprinkle with black sesame seeds. Protein-rich lunchbox Boil 2 eggs for 7 minutes, adding 100g green beans for the final 2 minutes, then drain and rinse everything until cool. Peel the eggs. Whisk …

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Asparagus wrapped in bacon
type: item
creator: Janine Ratcliffe
subject: Entertain
subject: How to
subject: Meat and poultry
subject: Recipes
subject: Guides
subject: Asparagus recipes
subject: May
subject: Mozzarella recipes
description: Serve this easy entertaining dish as a nibble on a platter or pile onto dressed leaves for a simple starter
encoded: Try our asparagus wrapped in bacon, then try asparagus and crab lasagne, asparagus, mozzarella and prosciutto parcels, or crumbed asparagus with saffron yogurt. Asparagus wrapped in bacon recipe

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Paneer fried rice
type: item
creator: Helena Busiakiewicz
subject: Easy
subject: Entertain
subject: Family
subject: How to
subject: Vegetarian
subject: Recipes
subject: Guides
description: This fried rice uses paneer but you could swap it for some chopped chicken thighs if you prefer – just increase the cooking time slightly
encoded: Try our paneer fried rice, then try chilli paneer fry, vegetable and paneer dum biryani, or paneer masala. Paneer fried rice recipe

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Cekodok pisang (Banana fritters with cinnamon sugar)
type: item
creator: Sugen Gopal
subject: Baking and desserts
subject: Chef recipes
subject: Entertain
subject: How to
subject: Recipes
subject: Guides
subject: Cook Like A Local
description: This is a popular street food snack in Malaysia and a good way of using up very ripe bananas. The cinnamon sugar is a delicious addition to these vegan treats
encoded: Try cekodok pisang (banana fritters with cinnamon sugar), then try Malaysian prawn and pineapple curry with crispy onions, Malaysian fried rice vermicelli or spicy herbal Malaysian salad. These fritters are best eaten on the day they’re made and, better yet, while still warm. Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us. Cekodok pisang (banana fritters with cinnamon sugar) recipe

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Sbriciolata alla Nutella
type: item
creator: Michele Pascarella
subject: Baking and desserts
subject: Easy
subject: Entertain
subject: Family
subject: How to
subject: Recipes
subject: Guides
subject: Cook Like A Local
description: This crumbly and buttery cake, filled with chocolate hazelnut spread, is perfect with a cup of coffee
encoded: Try Michele Pascarella's sbriciolata alla nutella, then discover Nutella cheesecake, Nutella cake with Baileys cream, Nutella cookies with walnut and sea salt or Nutella swirl buns. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Sbriciolata alla Nutella recipe

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Basic pizza dough
type: item
creator: Michele Pascarella
subject: Baking and desserts
subject: Entertain
subject: Family
subject: How to
subject: Recipes
subject: Guides
subject: Cook Like A Local
description: Make your own Neapolitan pizza dough using just three ingredients. Expect a delicious risen crust from this classic recipe
encoded: Try our basic pizza dough, then try overnight pizza dough, no-knead pizza dough or vegan pizza dough, plus discover more pizza recipes. This recipe makes sufficient dough to create six 32cm-diameter pizza bases. The dough balls can be frozen in a sealed container before the cold fermentation stage and then defrosted for a few hours before use. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Basic pizza dough recipe

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Capricciosa bianca pizza
type: item
creator: Michele Pascarella
subject: Entertain
subject: Family
subject: How to
subject: Meat and poultry
subject: Recipes
subject: Guides
subject: Cook Like A Local
description: A pizza topped with a rich combination of ham, salami, mushrooms, chargrilled artichokes and black olives
encoded: Try our capricciosa bianca, then discover Naples foodie guide: where locals eat and drink, The lowdown on pizza styles and where to find them and pepperoni pizza. Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us. Capricciosa bianca recipe

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Kung-pao style tofu
type: item
creator: Janine Ratcliffe
subject: Entertain
subject: How to
subject: Recipes
subject: Vegan
subject: Guides
subject: Tofu
description: A simple, meat-free version of the takeaway classic – this dinner for two is ready in just 30 minutes
encoded: Try our kung-pao style tofu, then try crispy baked tofu, creamy tofu curry, yellow curry with swiss chard and tofu or kimchi-baked tofu. Cook’s tip: Boost your plant points "To boost the fibre and plant points of this recipe, I've used wholegrain rice rather than white, and added in some tinned red kidney beans to the cooked rice." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Kung-pao style tofu recipe

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Freezer martini
type: item
creator: Hannah Guinness
subject: Cocktails and drinks
subject: Entertain
subject: How to
subject: Recipes
subject: Guides
subject: Drinks
description: Leap into spring with a freezer martini – this batch recipe means you’ll have ice-cold martinis to hand whenever the craving hits
encoded: Try our freezer martini, then discover our espresso martini, French martini, lychee martini or beetroot vodka martini. You can play around with the ratios of gin to vermouth but it’s best to have a higher proportion of spirit so the martini doesn’t freeze or become slushy. Adjusting your freezer temperature can also help with the latter. Freezer martini recipe

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Rupy's high-protein rigatoni
type: item
creator: Dr Rupy Aujla
subject: Entertain
subject: Family
subject: How to
subject: Recipes
subject: Guides
description: The walnut, tempeh and Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing – plus the flavour is phenomenal!
encoded: Try our high-protein rigatoni, then try vodka pasta (penne alla vodka), saucy meatballs with burrata and pesto or pasta with sausage, kale and mustard. With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil- or bean-based pasta. Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us. Rupy's high-protein rigatoni recipe

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Pistachio and chocolate cookies
type: item
creator: Edd Kimber
subject: Baking and desserts
subject: Easy
subject: Entertain
subject: Family
subject: How to
subject: Recipes
subject: Guides
description: Elevate your favourite chocolate chip cookie with creamy, nutty and on-trend pistachios
encoded: Try our pistachio and chocolate cookies, then bake Edd Kimber's devil’s food cake, clementine and ginger viennese whirls or chocolate and hazelnut paris-brest and try these chocolate dessert recipes. It's almost impossible to have escaped the rise of the Dubai Chocolate Bar over the past six months – it is the viral trend that just won’t quit. This chocolate bar, filled with kataifi pastry and pistachio cream has inspired thousands of social media videos but also real world copycats, from brands making their own versions, to bakeries and restaurants making dishes inspired by the bar. While pistachio cream was already on its way to becoming the new Nutella, the chocolate bar may have fully cemented the paste as the new king of the spread and condiment aisle. As with its chocolate and hazelnut sibling, not all pistachio cream is made with quality in mind. My personal preference is to check the back of the jar and look for a version that declares it is made with at least 45% pistachios – you’ll be looking at a much better quality product. When the percentage of pistachios isn’t mentioned, sugar tends to the most prominent ingredient, with pistachios as more of an afterthought, leading to an overly sweet product. Instead of recreating the chocolate bar itself I wanted to make a cookie using the pistachio spread, a take on a classic chocolate chip cookie but stuffed with the spread and made with added chopped pistachio for better texture. Pistachio and chocolate cookies recipe

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Italian sausage scotch eggs
type: item
creator: Helena Busiakiewicz
subject: Entertain
subject: Family
subject: How to
subject: Meat and poultry
subject: Recipes
subject: Guides
subject: Sausage recipes
description: These are an Italian take on a pub classic – switch out pancetta for chorizo and parmesan for manchego if you fancy a trip to sunny Spain instead
encoded: Try our Italian sausage scotch eggs, then try chicken katsu scotch egg, Italian scotch olives or Scotch creme eggs. Italian sausage scotch eggs recipe

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Did you know these foods are accidentally vegan?
type: item
date: 2025-01-27T12:54:09.000Z
creator: Emily Marten
subject: Guides
subject: How to
subject: Vegan
subject: Recipes
subject: easy vegan recipes
subject: Vegan recipes
description: If you're going vegan for Veganuary or simply adopting a more plant-based lifestyle, you might be surprised by some of these 'accidentally vegan' foods
encoded: Looking to go vegan? If you're worried about cutting meat, fish, dairy and eggs completely out of your diet, whether for the month of January or longer term, here are some recognisable foods you might be surprised to hear you can still enjoy when embarking upon a plant-based diet. From the classic Oreo and Lotus biscuits to 'cheese' flavoured crisps, vegans need not miss out on these snacks and treats. It's worth bearing in mind that many of the foods on this list are highly processed or high in sugar, so you wouldn't want to solely base your new vegan diet around them. Instead, keep your vegan pantry stocked up with whole foods like lentils, beans, pulses and more which are of course naturally vegan too. If you have an allergy, some of these foods may contain cross contamination due to being produced in a factory that handles dairy or other allergens, so exercise caution and check labels carefully. Get a head-start on plant-based meals with our vegan meal prep tips for Veganuary and beyond and even more advice on how to do Veganuary. 10 accidentally vegan foods 1. Oreo biscuits If you're new to the vegan game this might come as a surprise, but old-school vegans know that Oreos have been a-ok for a long time. In fact, it was back in the 90s when animal lard was removed from the original recipe and replaced with hydrogenated vegetable oil. Make sure to check the labels as there are some more unusual Oreo varieties that might catch you out with a dash of milk in the ingredients, although the Originals, Golden and Double Stuff are all fine. Read more about understanding food packaging labels as a vegan on 10 things I wish I knew before going vegan, then try our vegan chocolate cheesecake which makes the most of Oreos for the crumbly chocolate biscuit base. 2. Dark chocolate When choosing chocolate, many dark chocolate varieties over about 70% cocoa solids tend to be accidentally vegan. For example Lindt's 70% to 99% plain dark chocolates as well as Green & Black's 70% …

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Vegan meal prep tips for Veganuary and beyond
type: item
date: 2025-01-08T14:26:48.000Z
creator: Emily Marten
subject: Guides
subject: How to
subject: Vegan
subject: Recipes
subject: easy vegan recipes
subject: healthy vegan recipes
subject: Vegan recipes
description: Get a head-start on Veganuary with these easy, plant-based meal prep ideas – from base sauces to easy pickles, sandwich fillings and more
encoded: Taking part in Veganuary this year? Fear not, we've covered all bases when it comes to starting your plant-based journey. Whether you're doing it just for the month or committing to something more long-term, our easy meal prep ideas will make being vegan as easy as can be. Cooking for a vegan diet doesn't need to be time-consuming, expensive or require compromising on flavour. Get each week off to a great start by making a few of these ideas at the weekend – some can be combined to make an easy meal on a busy evening, while others will require a little bit of extra chopping or prep for a nonetheless quick work-from-home lunch. Still need convincing? Find out how to do Veganuary then discover our favourite vegan meal ideas to get those plant-based juices flowing, as well as our quick vegan recipes for when you're short on time. Next discover 10 things I wish I knew before going vegan and 10 storecupboard ingredients every vegan should have in their pantry. Find out why some alcohol isn't vegan and learn about the best accidentally vegan foods. The best meal prep ideas for Veganuary 1. Make a base sauce One of my favourite ways to get ahead of a busy week is to make a quick sauce at the weekend that can be stirred through pasta, such as this easy vegan pesto. Pesto is particularly great as it's so versatile – it can also be spread into sandwiches or drizzled over roasted veg to give them a little extra pizzazz. The sauce for this gazpacho spaghetti can also be whizzed together and kept in the freezer for when you're short on time. Try these roasted cauliflower steaks with romesco – simply omit the eggs to make it vegan. By making the romesco sauce ahead, all you have to do on the day is cook your cauliflower steaks – and they're nice enough to serve to guests. In a similar vein, dips like muhammara can be made ahead – in fact, this one tastes even better when it has sat for a day or so. Use it as a base for topping with this herby grain salad – simply leave out the fe…

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8 of the best sloe gins to buy
type: item
date: 2024-12-09T10:20:57.000Z
subject: Drink
subject: Guides
subject: How to
subject: Reviews
subject: Taste tests
subject: Products
description: This hedgerow liqueur is a classic winter tipple that's perfect for Christmas. Discover our favourite bottles, and follow our recipe tips for how to make it yourself
encoded: Looking for the best sloe gin to serve to guests this Christmas? Read on to find the best sloe gin to buy. For more seasonal inspiration, try our plum recipes, blackberry recipes and our other autumn recipes. What is sloe gin? Sloe gin is made up of sloe berries, caster sugar and gin. Want to make your own sloe gin? Sloes, white caster sugar and dry gin are all you need to make our classic sloe gin liqueur, perfect as a fruity sipper or a gift. what are sloe berries and where to buy them. Best sloe gin to buy at a glance Best smooth sloe gin: Sipsmith sloe gin, £23 Best balanced sloe gin: Hayman's sloe gin, £20.95 Best organic sloe gin: Gibson's organic sloe gin, £26.95 Best sloe gin liqueur: Two Birds sloe gin, £39 Best fragrant sloe gin: Monkey 47 Schwarzwald Sloe Gin, £37.99 Best sweet sloe gin: Pickering's sloe gin, £20.99 Best classic sloe gin: Warner's sloe gin, £24.99 Best sloe gin to have with cheese: Sacred organic sloe gin, £38.85 Best sloe gin to buy 2024 Sipsmith Sloe Gin Available from John Lewis (£25), Waitrose Cellar (£23), Amazon (£23), Majestic (£25) Best smooth sloe gin This sloe gin has a slightly spiced flavour with notes of almond. With a smooth mouthfeel, it reminded us of mulled wine. Available from: John Lewis (£25) Waitrose Cellar (£23) Amazon (£23) Majestic (£25) Hayman's Sloe Gin Available from Master of Malt (£20.95), Amazon (£20.95) Best balanced sloe gin Haymans have been making gins since 1863, and this sloe gin uses hand-picked sloe berries, steeped in their London dry gin. This winning sloe gin had a nice balance of sweet sloe berries and a gentle hit of alcohol. It had a rich, fruity flavour without being too sweet. Available from: Master of Malt (£20.95) Amazon (£20.95) Gibson's Organic Sloe Gin Available from Gibsons Organic (£24.95), Abel & Cole (£25.65) Best organic sloe gin A mixture of organic gin, sloe berries, sugar and blackcurrant liqueur, this had a mellow sloe flavour with citrussy notes. Available from: Gibsons Organic …

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Urban foraging guide: how to forage in cities in spring and summer
type: item
creator: Barney Desmazery
subject: Guides
subject: How to
subject: Wild garlic
description: Want to learn how to forage? Barney Desmazery shares his tips for seeking out edible plant treasures often found wild in churchyards, parks and towpaths
encoded: Do you know your three-cornered leek from your hairy bittercress? Have you joined the wild garlic gang? On our podcast our super-keen in-house forager Barney Desmazery joins host Janine to share some edible plant treasures which often grow wild in the churchyards, parks and towpaths that wind through our cities. He explains what foraging can bring to a cooks table and gives plenty of advice on how to forage responsibly. Here we pick out some highlights. Listen to our interview with Barney on the olive podcast here: View oEmbed on the source website Do your research on what you can and can't forage If you're just getting started with foraging, make sure to arm yourself with some resources – either a good book or trusted websites. A good place to start is Food For Free by Richard Mabey, The Forager’s Calendar by John Wright or The Edible City by John Rendon. Go out with someone else first who knows what they’re picking. There are lots of rules to follow and if you eat the wrong plant it can be extremely poisonous. Ethically, you should always have the landowner’s permission and never pick more than you need. Remember that nature relies on what you’re picking more than we do, so don’t be greedy with what you take. Never eat any foraged plant you're unsure about This can’t be overemphasised: never, ever eat anything you’re not sure about. There are plenty of common plants that will kill you and don’t have a cure. When it comes to urban foraging it can be more about identification than getting yourself a free dinner. Some plants have both edible and non-edible parts and for others it might not be clear what plant it is until it flowers, for example with bluebells and three-cornered leeks. The three-cornered leek smells mildly of garlic if you snap it open and smell it, but you could pick a bluebell that hasn't flowered yet thinking it's a three-cornered as they would look very similar at that point – and a bluebell is in fact poisonous. Even when you know what something …

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Moist chocolate cupcakes with a silky buttercream frosting
type: item
creator: Amanda James
subject: Baking and desserts
subject: Entertain
subject: Family
subject: How to
subject: Recipes
subject: Guides
subject: Chocolate
subject: Lockdown inspiration
description: Bake a batch of these indulgent chocolate cupcakes, and you'll make friends for life. Top with swirls of homemade chocolate buttercream
encoded: Try these chocolate cupcakes, then check out more cupcake recipes such as our vegan chocolate cupcakes, Ferrero Rocher cupcakes, red velvet cupcakes and strawberry cupcakes, as well as our classic vanilla cupcakes. Follow our expert tips on how to ice a cupcake: View Green Video on the source website Check out the olive shop for more chocolate treats from artisan producers to enjoy or buy as gifts.

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How to cook rice: the expert guide
type: item
date: 2023-05-23T11:23:45.000Z
creator: Adam Bush
subject: Guides
subject: How to
subject: Recipes
description: Learn how to cook perfect rice with these simple steps from the olive magazine test kitchen, so you can achieve fluffy grain perfection every time
encoded: Learn how to cook perfect rice below, including how long to cook rice, then check out our best rice recipes, from Mexican rice to kedgeree, pilaf one-pots to creamy rice pudding, and then check out our fried rice recipes. Rice is one of the world’s staple foods, but it can be surprisingly tricky to cook. We’ve all ended up with crunchy, undercooked rice, or a pot that’s starchy, mushy and overcooked at some point. So how can you guarantee to get it perfect? These steps will work with any of the longer-grain rice family – including jasmine, basmati and long-grain rice – and will ensure fuss-free, fluffy grains of rice, every time. How to cook rice Weigh the rice accurately The rule of thumb when cooking longer-grain rice is to use exactly twice the weight of water to weight of rice (so, for 300g of rice, use 600ml of water). Use too little water and the rice may be undercooked and have caught on the bottom of the pan. Too much and the rice will be waterlogged. Portion-wise, if the rice is accompanying a curry, 50g (raw weight) per person is sufficient. Or, for a main meal, 75-100g is enough, depending on how many other ingredients are added. Wash the rice It might be tempting to skip this step but washing rice before cooking removes excess starch. If the rice isn’t washed, the starch is released into the water as it cooks and congeals, clumping the grains together. Tip the weighed rice into a large bowl and fill with cold water. Use your hand to move the grains around so the water becomes cloudy. Drain, refill and keep repeating until the water is clear, then drain really well. Heat and timing Heat the rice and water together on a high heat until bubbling, then let it boil furiously for 1 minute – this ensures the water and rice are both hot enough to generate steam. Put some foil over the pan, followed by the lid, then turn the heat down and let it simmer gently for 10 minutes. This steaming lets the rice absorb any remaining water without catching on the bottom of …

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What to do with preserved lemons
type: item
date: 2023-05-23T08:55:56.000Z
subject: Guides
subject: How to
subject: Lemons
description: Got a jar of preserved lemons lurking in the back of your fridge? From dressings to salads, stews, and as a flavouring for Middle Eastern dishes, we've got 10 easy and imaginative ways of using them up
encoded: Wondering what to do with preserved lemons? These fruits have a strong fragrance which is perfect for boosting the flavour of dressings, salads, stews and many other dishes. Read our guide on what are preserved lemons and where to buy them for more advice on where to source this ingredient. If you have time to make your own, then follow our preserved lemon recipe. Make a dressing We use preserved lemons a lot in the olive test kitchen, and they’re usually finely chopped in dressings for salads or fish. In this spiced leg of butterflied lamb, a preserved lemon dressing is used for a lighter, summery dinner rather than having a lamb roast. We’ve mixed it with capers, white wine vinegar, olives, garlic and plenty of fresh herbs for a sunny dressing with a big punch. You could add it to your regular salad dressings for a zesty kick - it's more fragrant than regular lemon juice. Put preserved lemons in a salad Instead of adding preserved lemon to dressings, try adding it to more robust dishes such as lentil salads to brighten up pulses. It’s really lovely with puy lentils and kale. Top with plenty of goat’s curd, labneh or yogurt for a healthy but filling meal. Cook them in a stew Adding preserved lemons whole to one pot dishes means you get a more aromatic flavour. Or if you’re a die-hard preserved lemon fan, cut them into strips and add them to a chicken stew with olives and thyme… it's like being transported to Morocco. Pair them with cheese Our recipe for rich baked ricotta is paired with preserved lemon to cut though the creaminess in this dish. It’s a great vegetarian dinner party starter. If it’s too hot outside to turn the oven on, try whipped goat's cheese (such as this one) with the preserved lemon dressing instead. Give an extra dimension to middle eastern cooking Preserved lemon isn’t the predominant flavour in these little spinach, feta and onion parcels, but they add something extra to the classic combination. You could add it to most spinach dishes for a f…

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How to make the perfect pie
type: item
date: 2023-05-09T14:32:46.000Z
creator: Janine Ratcliffe
subject: Guides
subject: How to
subject: Pies
description: Learn how to a make crisp, golden and perfectly cooked pie. We include tips on what to cook your pie in, how to handle pastry and the best glazes
encoded: Learn how to make a pie with our guide below then put your skills to the test with our easy pie recipes and vegetarian pie recipes. How to make a pie Get the right equipment for making your pie You can make a pie in just about anything (chefs are quite fond of a pie made in a mini pan or casserole), but if you want perfectly crimped edges use a ceramic or metal pie dish with a decent lip. A lip will also help the pastry cling to the dish and stop it falling into the filling and becoming soggy. Double-crust pies (those with a top and bottom crust) are better made in a metal pie dish as the heat will conduct more easily and help the base become crisp. It’s best to cook a pie on a pre-heated solid baking tray or sheet. Not only will this stop any filling dropping onto your oven floor and burning, but the extra heat will help crisp-up the base. You can use this trick for tarts too. Perfect pastry handling for making pies Whatever type of pastry you are making keep your ingredients as cool as possible. Always use chilled butter straight from the fridge and iced water to bind. Some pastry chefs even pop their flour in the freezer for 20 minutes. If you have hot hands and you find the butter gets very soft when you are rubbing it into the flour, it might be better to use a food processor. Just pulse flour and butter until it looks like large breadcrumbs. Once you’ve brought your pastry together avoid overworking or kneading it. Just wrap in a piece of clingfilm and leave in the fridge to rest for 30 minutes. This will make it much easier to roll and will give all the ingredients a chance to cool down. Pie cooking tips If you are making a double crust pie it’s best to blind bake and seal the base before you add the filling to avoid a soggy bottom... Line the bottom of the pie dish with pastry then take a piece of baking paper and scrunch it up to soften it. Lay it on top of the pastry then fill with baking beans or dried beans or rice. Bake until the pastry is lightly cooke…

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How to save money on food
type: item
date: 2023-05-09T14:17:20.000Z
subject: Guides
subject: How to
description: Discover 21 ways to spend less money on food and drink and still have fun, including baking your own cake, buying wine in bulk and new ways to reduce food waste
encoded: Want to eat cheaply and save money on food without compromising on flavour? Want to eat out without breaking the bank? Try our tips and tricks here and check out our storecupboard recipes. We've also shared our top 10 money saving hacks to use up food leftovers. Reduce food waste (and love your leftovers) You don’t have to be a slave to your kitchen to make stock with a chicken carcass, turn nearly stale bread into crumbs or invent a new five-cheese-and-a-spot-of pickle sauce for your macaroni. Stock takes no effort other than shoving the carcass in a pan, and adding water and the odd bit of veg. It will then bubble away on its own. If you boil it after straining out the bits, you can make a strong stock that will take up less room in the freezer. Here is a great tagliatelle recipe for leftover roast chicken, then check out how to use up leftovers. Visit the back of your food cupboard You might be surprised by what you find. Using up what you already have in an imaginative way is like the invention test on MasterChef, and it will save you money on your next few food bills. Liberate all the bags and boxes from the cupboard and freezer, make a list of what you’ve got and then look up some recipes. Check everything before you eat it and throw away anything that is past its best – oils and nuts may have turned rancid. We suggest mixing any small leftover amounts of grains and lentils together after cooking to make enough for a whole meal, for example in this delicious salmon salad. Try new recipes Pick a cuisine that uses lots of seasonal veg and low-cost pulses rather than huge chunks of meat. Cookbook Salmagundi by Sally Butcher (owner of Middle Eastern emporium Persepolis in Peckham) is full of new ideas, including bacon-browned lentils and black-eye beans with lemon and dill. Air is the enemy Vacuum-packing meat and fish before you store it in the fridge or freezer will keep it better for longer. Air around meat in the freezer will cause it to dehydrate, which is wh…

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Health spotlight: focus and brain health
type: item
date: 2022-09-14T11:00:16.000Z
creator: Tracey Raye
subject: Guides
subject: How to
subject: brain health
subject: health spotlight
description: Learn more about what to eat for a healthy brain, and which lifestyle habits can improve your focus and mental health.
encoded: In our spotlight series, health editor and registered nutritionist, Tracey Raye, puts the spotlight on top health trends to bring you simple, nourishing ways to include more of the good stuff in your daily life in a gentle way. Enjoyed this? Check out our brain-boosting healthy salmon recipes, then explore our colourful recipes collection. Now discover the top health and wellness trends for 2024. Now discover Mediterranean foods for better health and foods to help fight seasonal allergies and hay fever. What does good brain health look like? A healthy brain is a happy brain. Supporting your brain health with good dietary and lifestyle habits means supporting your memory, focus, problem-solving and even your mood. What the research says about focus and brain health: The foods you eat play a key role in the health of your brain, specifically its ability to concentrate, remember and maintain a balanced mood Practices such as mindfulness and meditation have been shown to benefit mental health Achieving adequate sleep and movement within your day keeps the brain fit Using your brain through engaging activities such as playing boardgames or taking a cooking class may help to slow down the brain ageing process Supporting focus through diet When I have a lot of work on the cards and I’m struggling to concentrate, I try to be a little savvier with my food choices. Piling in the brain-boosting foods such as healthy fats, good proteins and antioxidant-rich fruits and veggies really helps me to chill out and focus. This kefir, banana and berry smoothie is something I love to make as a light breakfast or quick snack. Not only is it easy to make, but it’s loaded with berries and packs in 10g of protein in one glass. Three more ways with brain-healthy foods Love pasta? Try this omega-3-rich creamy salmon penne Cruciferous veggies such as cauliflower and broccoli are powerful brain foods. Try this chargrilled broccoli and cauliflower with harissa as the side to your next main While…

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Health spotlight: colourful foods and antioxidants
type: item
date: 2022-09-14T10:26:38.000Z
creator: Tracey Raye
subject: Guides
subject: How to
subject: antioxidant
subject: Colourful meals
subject: health spotlight
description: Our health editor and qualified nutritionist highlights how to add more colour to your life through simple diet and lifestyle habits
encoded: In our spotlight series, health editor and registered nutritionist Tracey Raye puts the spotlight on top health trends to bring you simple, nourishing ways to include more of the good stuff in your daily life in a gentle way. Enjoyed this? Check out our colourful recipes collection and then explore our easy smoothies and delicious healthy salad ideas. Now discover the top health and wellness trends for 2024. Now discover Mediterranean foods for better health and foods to help fight seasonal allergies and hay fever. Why does colour matter in food? Not only is colour a biological mechanism that we use to determine whether a food is fresh and ripe enough to eat, but it also suggests to us when the levels of vitamins, minerals and antioxidants are at their prime in a fruit or vegetable. Research suggests that antioxidants can: fight free radicals – unstable molecules that can damage your cells lengthen the shelf life of both processed and unprocessed foods Colour in your diet Colour is such a great indication of nutrition as different coloured foods contain different varieties of vitamins, minerals and antioxidants. As a general rule of thumb, choosing plates with an abundance of colour is a great way to feel nourished. This roasted veg and feta grain salad ticks all the boxes, whether served warm for a cosy supper or at room temperature for a light, yet satisfying lunch. Three more ways to add colour to your meals Variety is the spice of life, as they say – however, really, variety is the path to nourishment. As different foods carry such different quantities and varieties of nutrients, switching up the foods you eat is a wonderful way to ensure well-rounded nutrition. Consider starting your day with a smoothie or snacking on a fresh juice between meals Add variety to your favourite dips by switching up the toppings Get creative with your side dishes with recipes such as tosazu grilled lettuce and mustardy green beans Colour and your lifestyle Colour is a constant that…

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