Olive Magazine, February 2019

  • Celeriac katsu sando

    Celeriac katsu sando (page 8)

    from Olive Magazine, February 2019 Olive Magazine, February 2019

    • Categories: Sandwiches & burgers; Japanese; Vegetarian
    • Ingredients: celeriac; eggs; panko breadcrumbs; buttermilk; rice vinegar; white bread; tonkatsu sauce
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  • Butter bean tikka curry

    • VineTomato on February 20, 2019

      Mr VT declared this a very generic curry flavour, even though I used a home made garam masala blend. The idea of roasting the butter beans is genius and I will make this again but use an alternative butter chicken recipe for the sauce - I'm thinking from The Cinnamon Club Cookbook.

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  • Published Feb 01 2019
  • Format Magazine
  • Page Count 115
  • 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.