Olive Magazine, July 2018

  • Courgette flowers with ricotta and black pepper honey (page 18)

    from Olive Magazine, July 2018 Olive Magazine, July 2018 by Rich Harris

    • Categories: Quick / easy; Appetizers / starters; Summer; Vegetarian
    • Ingredients: black peppercorns; floral honey; ricotta cheese; Parmesan cheese; courgette flowers; vegetable oil; sparkling water
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  • Beer-braised lamb tacos with charred green tomato salsa

    • Foodycat on March 21, 2021

      I did the rub, using sour oranges instead of orange and lime, then barbecued the meat for several hours before wrapping it with the beer and some additional seasoning. I didn't make the salsa but I did make the salad - very good flavours.

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  • Published Jul 01 2018
  • Format Magazine
  • Page Count 114
  • Language English
  • Countries United Kingdom

Publishers Text

olive is the stylish monthly food magazine packed with great-value recipes, restaurants and food-inspired travel.

Every issue features easy recipes that have been triple-tested so they work for you first time. Find out how to cook a whole week's suppers, create quick after work meals and great value weekend cooking ideas. Plus nationwide restaurant recommendations including pro vs punter, in which we invite readers to review the latest opening. Our travel pages feature affordable trips to foodies destinations and recipes from around the world to try at home.