Janine Ratcliffe

Deputy Editor at BBC Good Food

Deputy Editor at Olive Magazine

Host at The Olive Magazine Podcas‪t

Host at olive

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Articles

Haddock tacos

2 weeks 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...
Asparagus wrapped in bacon

2 weeks 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.
Cheese and chive scones

2 weeks 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.
Creamy chicken with spinach and sundried tomatoes

2 weeks 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.
Cherry croissant bread and butter pudding

2 weeks ago | olivemagazine.com | Janine Ratcliffe

Try our cherry croissant bread and butter pudding, then try brioche bread and butter pudding, hot cross bun bread and butter pudding, or chocolate bread and butter pudding.
Smashed potato and halloumi traybake

2 weeks ago | olivemagazine.com | Janine Ratcliffe

HomeRecipesFamilySmashed potato and halloumi traybakeAdSkip to ingredientsShowing items 1 to 3 of 3Grilled halloumi saladTry this halloumi salad as a side dish at your next barbecue, or serve it as a vegetarian mainRefried smashed roasties with green harissa and yogurtUse up your leftover potatoes with this punchy recipe.
17 onion recipes

3 weeks ago | olivemagazine.com | Janine Ratcliffe

Looking for the best onion recipes? Want to make an easy French onion soup or a hearty cheese and onion pie? See our recipe ideas below to make the most of this versatile vegetable. AdFor more inspiration see our leek recipes, carrot recipes, celery recipes and more vegetable side dishes. Onions are endlessly versatile and an essential ingredient in countless recipes. Varieties of onion differ in size, strength and colour.
30 Easter dessert recipes

1 month ago | olivemagazine.com | Janine Ratcliffe

Looking for the perfect Easter desserts? Want to find the best Easter cake recipes? Celebrate the Easter holiday with our indulgent dessert recipes. The whole family is sure to love our showstopping cheesecakes, puddings and more. AdBrowse our Easter desserts below or find more inspiration with our best Easter baking ideas, Easter cocktails and our easy dessert recipes. For dinner inspiration, check out our best Easter dinner recipes.
Kung-pao style tofu

1 month ago | olivemagazine.com | Janine Ratcliffe

This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish
Carrot cake traybake

1 month ago | olivemagazine.com | Janine Ratcliffe

300ml sunflower oil4 medium eggs1 large orange zested400g self-raising flour300g light muscovado sugar2 tsp ground cinnamon2 tsp ground ginger1 tsp ground allspice2 tsp bicarbonate of soda400g carrots grated100g walnuts or pecans chopped100g butter softened300g icing sugar1 tsp vanilla extract2 tbsp orange juice200g full-fat soft cheese1 orange zestedkcal440fat25gsaturates7gcarbs47gsugars32gfibre2gprotein5gsalt0.7gHeat the oven to 180C/160C fan/gas 4.