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.


Each month in our effortless feature, we share genius buys and clever tips to make entertaining a breeze. Tell us your own tricks that you use at home for the chance to win a casserole set worth £279.

Managing editor Lulu Grimes says: “This month, we’re showing you how to create a delicious three-course Sunday lunch in just 40 minutes, making use of simple kitchen shortcuts without losing flavour.”

How to enter

  1. Tell us your best effortless idea
  2. Send a photo showing us what you do
  3. Use #oliveeffortless! or email us on oliveweb@immediate.co.uk with the subject line 'effortless competition'
  4. We’ll feature the winner in a future issue

See the effortless competition page for more information, plus the full T&Cs.

Order direct to your door, download the issue or subscribe for only £5.

Out now in all supermarkets and newsagents.

Five reasons to buy our April issue

1) April inspiration

See this month’s must-book restaurants and recommended coffee machines, plus a sensational hot cross bun ginger gelato sandwich.

Bowl of spring greens, flowers and oil

2) Effortless menu for six

Make entertaining stress-free with our make-ahead recipes that can be easily doubled. Our dressed eggs, bao buns and lemon cream cheese pie can all be served as finger food.

Platter of bao buns

3) Cook with the season

Make the most of April’s best ingredients, such as cauliflower, new potatoes and spring onions. See our mains, sides and desserts.

Three glass bowls of green ice cream

4) Easter lamb

This take on dibi, a Senegalese street food of roast lamb and accompaniments, is made using reverse-seared cutlets served with a piquant mustard dipping sauce on the side.

Platter of lamb held above a ramekin of sauce

5) Three ways with chocolate

Savoury or sweet, chocolate has a wonderful way of working in many dishes, from rich and creamy, to deep and intense.

Two cocktail glasses with a chocolate ice cream scoop inside and pouring chocolate

Order direct to your door, download the issue or subscribe.


Out now in all supermarkets and newsagents.

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