Our latest triple-tested recipes from the olive magazine kitchen, from showstopping bakes and nutritious lunches, to quick dinner ideas and inspiring vegetarian meals
Make your own meat-free meatballs from quinoa, black beans, breadcrumbs and smoked paprika, then serve them with a roasted red pepper and tomato sauce
50 mins
serves 4
Make the most of parsnip season by combining with apples in this rich and creamy soup. Serve with crusty bread for a warming lunch or starter
50 mins
serves 4
Bring the fiesta with these vibrant vegan sweet potato and black bean tacos, with zingy homemade salsa and pickled onions
45 mins
serves 4
New recipes
40 mins
serves 4
30 mins
serves 4 as a starter
20 mins
serves 2
50 mins
makes 12-14 scones
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Midweek meals
1 h 10 mins
serves 4-6
40 mins
serves 4
35 mins
serves 4
1 h 15 mins
serves 4
Hundreds of nutritious, triple-tested recipes that are easy to make. Try nourishing salad bowls, colourful veggie curries, high-protein meals, lighter versions of comforting classics and much more...
55 mins
serves 4
1 h 10 mins
serves 6
8 h 30 mins
serves 6
1 h 20 mins
serves 12
30 mins
serves 2
50 mins
serves 2-3
20 mins
serves 4
1 h
serves 8
1 h 25 mins
serves 10
30 mins
serves 10
50 mins
makes 12
Drinks recipes
5 mins
serves 1
5 mins
serves 1
5 mins
Makes 1 mason jar of gin
15 mins
makes about 500ml
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Vegan recipes
45 mins
makes 12
1 h
serves 4
20 mins
serves 2
1 h
serves 6