-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
Try our pulled mushroom tostadas with avocado crema, then try bream tostadas with mango and lime salsa, Karla Zazueta's prawn ceviche tostadas, or Pablo Diaz's scallop tostadas.
-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
AdSkip to ingredientsShowing items 1 to 3 of 3Mussel and prawn chowder piesThese mussel and prawn chowder pies are easy to make and packed with all the comforting flavours of chowderSeared cod with chowder sauceEasy to make and full of flavour, this fish soup dish is inspired by the American classic. A good comfort dish if you’re looking for a protein packed dinner. Vegetarian cauliflower chowderCelebrate cauliflower season with a comforting bowl of creamy veggie chowder.
-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
Try our cherry madeira cake, then discover classic banana bread, coffee loaf cake, or courgette and lime cake. Cherry madeira cake recipe175g unsalted butter softened, plus extra for the tin175g golden caster sugar3 eggs½ tsp vanilla extract½ tsp almond extract200g self-raising flour100g ground almonds2 tbsp milk200g ripe cherries halved and stonedNutrition: per servingkcal463fat27gsaturates13gcarbs45gsugars26gfibre1gprotein9gsalt0.3gAdMethodstep 1Heat the oven to 170C/150C fan/gas 3.
-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
Try our sticky ginger aubergine, then try sweet-sour grilled aubergines, warm aubergine, pomegranate and onion salad, or stuffed aubergine rolls.
-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
Try our lamb and apricot tagine, then try Moroccan tagine recipe with vegetables and chickpeas, pepper, date and harissa tagine, or one-pot chicken and quinoa tagine.
-
1 week ago | 
olivemagazine.com | Janine Ratcliffe
Try our meatball and gnocchi bake, then try our sausage gnocchi, creamy gnocchi with bacon and peas or Italian gnocchi recipe with tomato, spinach and mascarpone.
-
1 month ago | 
olivemagazine.com | Janine Ratcliffe
Showing items 1 to 3 of 3 Baja fish tacos A classic Mexican peninsular snack, these Baja-California style cod fish tacos are gently spiced and served with pickled chillies, purple slaw and a generous drizzle of homemade avocado crema dressing Beer battered fish tacos Add an umami depth of flavour to the marinade for these fish tacos with black garlic – once fried, pile the cod goujons into tortilla wraps with zingy red cabbage for a crowd-pleasing feast A show-stopping, indulgent dessert for...
-
1 month ago | 
olivemagazine.com | Janine Ratcliffe
Try our asparagus wrapped in bacon, then try asparagus and crab lasagne, asparagus, mozzarella and prosciutto parcels, or crumbed asparagus with saffron yogurt.
-
1 month ago | 
olivemagazine.com | Janine Ratcliffe
AdSkip to ingredientsShowing items 1 to 3 of 3Smoked salmon and egg muffinsMake festive mornings easy with our quick and simple breakfast muffins packed with avocado, smoked salmon and frittata - ready in 30 minutesCheddar and pecan sconesWhip up a batch of these nutty savoury scones for an easy weekend treat to serve friends and familyBacon hash brownsCheck out our hash browns with streaky bacon, spring onions and grated cheese.
-
1 month ago | 
olivemagazine.com | Janine Ratcliffe
Methodstep 1Season the chicken well with salt, pepper and the oregano. step 2Heat the oil and butter in a shallow pan. Cook the chicken for 3-4 mins on each side until golden (you are just searing at this point not trying to cook all the way through). Lift out the chicken onto a plate. step 3Peel the onion then peel away the first layer. Grate on the rough side of a grater. Add to the pan with the garlic and cook gently for 5 mins. Stir in the tomatoes and stock, and bring to a simmer.
