Olive Magazine, November 2021

  • Lamb cutlets, colatura di alici and tarragon and celeriac slaw

    Lamb cutlets, colatura di alici and tarragon and celeriac slaw (page 10)

    from Olive Magazine, November 2021 Olive Magazine, November 2021

    • Categories: Dressings & marinades; Salads; Main course; Cooking for 1 or 2; Italian
    • Ingredients: carrots; celeriac; lemons; mayonnaise; flat-leaf parsley; tarragon; colatura di alici; lamb cutlets
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  • Butter bean curry with carom seeds, jaggery and tamarind paste (Gujarati Rangoon na vaal)

    • Ganga108 on October 15, 2023

      A nice lunch to make while the rice cooks and you make a salad and get the Indian pickles out of the fridge. It may not cook down to the luscious mess in the photos, but it will thicken - start to crush some beans during the cooking time (it also thickens on standing). I also added the tamarind early as the one I use needs to cook out. I left the jaggery out as I didn't feel it needed it. This recipe is also in Maunika Gowardhan's book Thali, altho under the name "Broad bean curry"

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  • Published Nov 01 2021
  • Format Magazine
  • Page Count 124
  • 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.