olive November 2021 cover

5 reasons to buy olive magazine

Discover the highlights from this month's issue of olive magazine, including trusted recipes and expert advice, plus find out how to subscribe

olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. All our recipes are developed and thoroughly tested by experts, so you know they’ll work every time. Our writers are food experts, so when we make a restaurant recommendation or review a destination or product, you can trust our opinion.


Make our harissa meatballs then send us a photo of your dish to win a Le Creuset Essential Cake Baking Set, worth £125. A culinary classic, it’s perfectly designed for autumn baking. Share a photo of your dish on #olivecookcover or email oliveweb@immediate.co.uk with the subject line ‘Cook the cover’ by 28 October. Full terms and conditions can be found here. 

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5 reasons to buy our November issue

Celebrate November’s produce

Embrace the month’s comforting flavours which keep us going through the winter months. We’ve revamped some of our favourites using the best of November’s produce, including a creamy carbonara lifted with silky leeks, a curried celeriac with the cubes soaking up the flavours in a curry sauce, and extra-sweet peanut butter and date flapjacks.

Two grey bowls filled with spaghetti, fried leeks and chunks of fried pancetta, topped with grated white cheese

Revamped Winter warmers

Bring comfort to the family or your friends with our new seasonal dishes that are exceptional for entertaining. For meat-eaters, there’s a sweet and spiced meatball with feta swirl inspired by classic Middle Eastern flavours, or for veggies there’s a warming savoury tart filled with pumpkin, pine nut and chilli pesto.

A baking dish filled with lamb meatballs with white feta, green herbs and pine nuts

Explore the flavours of Singapore and Malaysia

Transport yourself to Malaysia with three recipes from Many Yin’s new book: Sambal Shiok: The Malaysian Cookbook. Explore the sweet, sour, salty and bitter flavours which define this Southeast Asian country. Plus, Edoardo Pellicano, executive chef of Mãos, shares what he loves about the food of Singapore.

A busy hawker centre with people eating at tables

Seaside suppers

Bring chilled coastal vibes to the table with three courses from The Hut on the Isle Of Wight, including an impressive starter of tiger prawns, a light yet deeply flavoured bream with green tomato salsa and for dessert, caramelised pineapple inspired by everyone’s favourite cocktail, Piña colada.

A plate of bream with green tomato salsa

Counter intelligence

Understand what it takes to be a chef and become, as Tony Naylor says, one of ‘the gang’ with this month’s fascinating restaurant read. From sushi perfection at Maru and a deeply intimate experience at Evelyn’s Table to sharing plates at Eleanore, we look at Britain’s hottest counter dining options so you yourself can make a coveted booking.

Brother chefs Luke, and Theo chatting to guests at Evelyn’s Table in London’s Soho