olivemagazine2024-07-03T08:42:34Zhttps://www.olivemagazine.com/feed/atom/Alex Crossley<![CDATA[12 upgrades on strawberries and cream]]>https://www.olivemagazine.com/?p=923742024-07-03T08:42:34Z2024-07-03T08:42:34Z
You could eat a bowl of strawberries and cream… Or you could try these indulgent but easy desserts that take strawberries and cream to the next level. Check out our fun twists, or find more of our strawberry recipes here…
Strawberries and cream frozen together make the best iced lollies. Roast the berries, mix with condensed milk and freeze. Make plenty, everyone will love them.
This technicolour trip back in time is a masterful assembly job, featuring chunks of chocolate swiss roll laced with cassis and sherry, strawberry jelly, fresh summer berries, readymade custard, cream and the obligatory hundreds and thousands.
Assemble your strawberries in this neat tart from Noble Rot in Bloomsbury, London. It’s easy to make but looks really impressive – great for summer entertaining.
These strawberry shortcake ice-cream sandwiches are an easy yet impressive summer treat. If you’re planning on making these a day or so ahead, just dunk the sides of the sandwiches into the freeze-dried strawberries before serving.
These light and airy strawberry éclairs are a fantastic summery twist on the classic chocolate variety. They’re a little effort to make, but look stunning – they’ll be a hit with adults and kids alike.
If you want to bake a cake but don’t want to use an oven, then we have plenty of solutions for you that use your fridge instead. Perfect for entertaining at dinner parties, our easy, no-bake desserts can be made ahead-of-time, from ice box cakes and cheesecakes to ice cream cakes and more.
Choose fresh seasonal fruit to crown a layer of soft creamy vanilla on a crumbly biscuit base. This is a winning dessert that doesn’t require any cooking.
This ‘Biscoffee’ pie, if you will, brings joy and variety to your table with its layered smooth Biscoff cream, sliced banana and silky caramel filling. If you love Biscoff, check out more of our Biscoff recipes, from cookies to pancakes.
This elegant, no-bake salted caramel cheesecake can be made up to two days in advance, so it’s the ideal showstopping dessert for stress-free entertaining.
Icebox cakes are a popular no-bake dessert in America and are incredibly simple to make – simply layer thin, crisp chocolate biscuits with sweetened whipped cream. Left overnight, the biscuits soften and become ‘cake’. Here we’ve used Oreos and Baileys cream to make ours extra-indulgent.
Our no-bake matcha mille crêpe cake looks really impressive but is also easy to make. Create this beautiful green tea-inspired cake using layers of crêpes and custard cream and dust with some matcha powder to finish.
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You don’t have to turn on the oven and bake to get a warm cake – this one is simply microwaved. With just two ingredients, this mug cake is ready in just three minutes and is similar in flavour and texture to a chocolate fudge cake – what’s not to love?
Using a shop-bought panettone or pandoro makes this an easy no-bake dessert: simply slice and layer with softly whipped cream and juicy fruit for an impressive pud.
Perfect for entertaining without having to turn the oven on, these no-bake cheesecake bars make an impressive dessert fit for afternoon tea or a special family treat.
Make this no-bake chocolate orange cheesecake for your next dinner party – it’s easy to prep ahead and just as impressive as any dessert that requires an oven.
An effortless way to get your chocolate hit, all this recipe requires is a handful of ingredients and time in the fridge. It can be made ahead of time and will keep up to a week in an airtight container.
In this impressive no-bake dessert, biscuits become softened by the ice cream and the whole thing holds together so you can cut it into wedges. You only need a handful of ingredients, too. See more impressive ice cream cake recipes.
Combine two classic summer desserts in this vibrant no-bake cheesecake topped with a sweet strawberry sauce, ideal for al fresco entertaining. Discover more strawberry recipes.
Wow the whole family with this nostalgic no-bake fridge cake, packed with layers and layers of indulgence. It only requires a few ingredients plus there’s no need to turn on the oven.
This refrigerator no-bake cake can be made up to a week ahead, provided you keep it nice and cool, saving you on time before a dinner party. Serve as a treat with coffee or as a sweet canapé.
This no-bake cheesecake is a great entertaining idea for the summer. We’ve combined two classic British summertime favourites into one seriously indulgent dessert. This fresh and creamy Eton mess cheesecake is the perfect pudding to impress your friends with this weekend.
Ideal before a dinner party, our frozen no-bake Nutella cheesecake with classic bourbon biscuits and crunchy roasted hazelnuts makes an indulgent, easy-to-make dessert, perfect for a summertime dinner party with friends.
Check out these indulgent, no-bake chocolate tiffins with our favourite Christmas drink in solid chocolate form. Store in the fridge and pull out to entertain last-minute guests. We’ve got plenty more Baileys recipes to help use up your jar.
Why not make our impressive frozen no-bake chocolate and ice cream dessert recipe? This easy chocolate bombe recipe uses chocolate Swiss roll cake and Maltesers for extra indulgence and crunch, plus, there’s no need to bake in the oven.
The Italian no-bake dessert, semifreddo, is an ice cream with a mousse-like texture. This recipe not only looks impressive, but can be made in advance for easy dinner party entertaining and stored in the freezer. Plus, there’s no churning required.
Pure indulgence but with no oven required, this recipe for Southern pie by Felicity Cloake owes its name to its rich, dark cocoa base and chocolate custard, topped with a rum mousse and a cloud of whipped cream.
We’ve taken inspiration from freakshakes to create our OTT freakshake, no-bake cheesecake. You don’t have to stick to the toppings we’ve used here – go freestyle.
This dark, indulgent no-bake chocolate cheesecake swirled with raspberries is a great showstopper for any occasion, with no oven required. Making the chocolate collar is really worth the effort for an extra special touch.
Sweet mascarpone cream and bitter matcha are a match made in heaven in this vibrant dessert. You’ll only need five ingredients for this no-cook recipe.
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Lucy Roxburgh<![CDATA[11 best spice rack ideas to buy]]>https://www.olivemagazine.com/?p=2386372024-07-02T15:15:43Z2024-07-02T13:08:54Z
Are you muddling up your jars of coriander, cinnamon and cumin? It’s easy to quickly accumulate a spice collection when cooking lots of different recipes but if they’re deep in the back of a cupboard or rolling around in a drawer, they can become a pain to find every time.
We’ve chosen 11 of the best spice rack ideas to organise your collection. Depending on your kitchen design and storage space, there are plenty of spice rack organiser options: from wall-mounted spice racks to drawer organisers, giant over-the-door hanging racks for large collections, rotating spice racks or nifty under-shelf storage for maximising small spaces. When thinking about the best spice rack for you, consider the size of your collection and the underused space in your kitchen. You might prefer to keep them tucked in a cupboard, or have a small collection on hand next to your hob. Read on to find our best spice rack ideas.
If you’ve got cupboards full of jars that get lost at the back where you can’t see them, give yourself some extra storage with this extendable spice jar rack. A clever idea for making the most of dead space, this raises your spices into a tiered formation so you can see them all. It also has an extendable width to fit different sized cupboards.
Giving yourself some more spice storage doesn’t have to cost a fortune. This hanging spice rack will only hold a few jars, but at under £10 it’s a great bargain for hanging near your hob to keep your most used ingredients within easy reach at all times.
This rotating spice rack not only provides storage and jars, it comes entirely pre-filled with 12 spices (including salt, oregano, cinnamon and basil). It makes a great housewarming or moving out gift for someone starting their kitchen collection. The spice rack rotates to easily see your collection and comes in a range of different colours including white, grey, teal and pink, to match your chosen kitchen aesthetic.
If you’ve got deep worktops, this smart spice rack organiser makes it easy to see and reach your supplies. The bottom layer has good height, so can store oils, vinegar, salt and pepper mills alongside spices above. It’s made of smart bamboo and is available in three colourways to match different kitchens.
If your kitchen layout has left you with more drawers than cupboards to use for storage, this spice drawer organiser from Amazon is a clever solution. No more jars rolling around the drawer every time you pull it out – this has three gently sloping shelves that can hold up to a generous 36 jars, great for large spice collections. The shelves are extendable to fit the width of your drawer and comes in white, black or grey.
If you have a country-style kitchen, this chunky wooden spice rack will fit right in. It comes with 12 empty glass jars with gold lids to go in each slot – these can either stored upright or on their side, so you could add labels to either the front or lids. With 12 jars, this doesn’t have the largest capacity of all spice racks we’ve seen but should cover your most reached for essentials.
This clever spice rack stood out to us for it’s unique design that is unlike many other models. A great space-saving option, this utilises unused cupboard space. It slots under shelves in a cupboard and can be pulled out to access the spices. It only holds seven jars, so can’t hold a large collection, but is good for grouping spices together (e.g. sweet spices for baking, or the ingredients for your favourite curry) and for those short on space.
If you’ve got a large spice collection to store, this over-the-door organiser could be your solution. Available in either five or eight-rack designs, the large hanging frames can go over the door of a kitchen pantry and offer plenty of storage. Some of the shelves are better suited for taller items such as cereal or large jars, but there are shallower shelves at the top of the rack too that would be great for spices.
This clear spice rack gives the illusion of more space in your cupboards, as opposed to bulky or darker kitchen spice racks. The expandable shelves adapt to your space and needs and the tiered design means no more food getting lost at the back of cupboards. It’s great for housing spices but could also be used for storing tins or jars of condiments.
This wall-mounted spice rack can be attached wherever best suits you in your kitchen: on the wall next to your hob, or on the back of cupboard or pantry doors. The set of four metal spice rack shelves can be assembled separately so you can add them as your spice collection grows or divide them up in different locations around the kitchen for varied storage. The kit also comes with 36 white stickers for clearly labelling spice jars.
To truly maximise your cupboard space, this spice rack has two shelves. The height is adjustable to suit your cupboards and the wide shelves gives plenty of space if you have a lot of spices to store. The pull-out shelves mean no more rooting around in the back of your cupboard and helps see your collection easily, even those stored at the back.
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Helen Salter<![CDATA[6 fridge cake recipes]]>https://www.olivemagazine.com/?p=2109132024-07-02T13:36:28Z2024-07-02T12:55:00Z
Fridge cakes are a smart idea all year round – taking less time and energy than baking and using fewer ingredients – but they’re a real winner in the summer when there’s little desire to turn the oven on. That’s why we’ve collated our fun and thrifty fridge cakes in one place, starring popular sweet flavours including Oreo, banoffee, cookies and cream and coffee.
Fridge cakes make brilliant make-ahead desserts, perfect for easy summer entertaining and dinner parties. Plus, many of these fridge cakes can take just 20 minutes of prep, then be left in the fridge for the flavours to meld.
Prepped in just 15 minutes, filled with crunchy biscuits and flavoured with milk and dark chocolate, this easy fridge cake is a winner on so many levels. Serving up to 10 people, it’s an inspired choice for easy summer entertaining.
It’s a great way to use up any broken biscuits, just stick to the weight in the method. Or use the end of packets; experiment and have fun trying out different combinations!
This Oreos and Baileys hybrid will no doubt impress guests, and you’ll be pleasantly surprised at how simple it is to assemble: simply layer thin, crisp chocolate biscuits with sweetened whipped cream. Left overnight, the biscuits soften and become ‘cake’ – voila!
This easy fridge cake takes advantage of those rich banoffee flavours by leaving in the fridge overnight to meld. Simply layer biscuits with vanilla cream, sliced bananas and caramel sauce – it’s really as simple as that.
Ginger biscuits, jarred stem ginger and lashings of double cream are all it takes for this effortless frozen pud, perfect for a last-minute dinner party dessert.
There’s plenty of reasons why we love this fridge cake: it’s lined with a layer of Biscoff biscuits, spread with coffee-flavoured cream and topped with espresso powder and chocolate-covered coffee beans. A coffee lover’s dream!
This cake makes a brilliant no-bake option for Christmas but it can be enjoyed all year around.
Try our own version of a popular quick American dessert, cookies and cream, made by layering chocolate wafers with whipped cream. Since you can’t buy similar wafers in the UK, our recipe includes a homemade version.
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Lydia Anderson<![CDATA[Best ice cream makers for delicious desserts 2024, tried and tested]]>https://www.olivemagazine.com/?p=1394882024-07-02T08:41:17Z2024-07-02T08:41:17Z
Ice cream is endlessly versatile and always a crowd-pleaser. Whether it’s a summer treat on a hot day, simple midweek pud or part of a showstopping dessert, ice cream puts smiles on faces.
With an at-home ice cream maker you can make a whole host of delightfully creamy and refreshing frozen desserts. You’re not just restricted to classic ice cream – you can also make your own silky smooth gelato to tangy frozen yogurt and refreshing sorbet. Some ice cream makers will come with a dedicated setting for all of these; others come with a different paddle. An ice cream maker really can do it all.
We put a range of self-freezing and freeze-first ice cream makers through their paces using much-loved olive recipes. Read on to see how each model fared.
This ice cream maker is a freeze-first model with 1.4-litre capacity. Coming in an attractive pale blue colour the machine is stylish and effective, making ice cream, iced fruit desserts and sorbets.
It comes with two paddles — one for ice cream and one to mash and churn fresh fruit for smooth or iced desserts. On test we found this machine to be impressively quiet and effective. The ice cream we made was creamy, light and delicious, although we did find it a little tricky to take out of the machine.
When it first launched, the Ninja CREAMi took the internet by storm and sold out frequently. This is the brand’s latest version of the ice cream maker, which works differently from other models on this list. For the Ninja CREAMi Deluxe you freeze your mixture overnight before spinning it in the machine where powerful blades churn the mix to a smooth consistency.
This model has 10 different functions that include churning frozen yogurt and gelato, and it comes with three large tubs that you can store in your freezer. On test we were impressed with the smooth texture of our malt chocolate ice cream and our frozen orange and raspberry ‘slushi’ was easy to sip and refreshing.
Best ice cream maker for professional-quality dessert
Star rating: 5/5
If you’re in the market for an ice cream maker that produces the same ultra-smooth results found in the gelaterias of Italy, this model is the one. Whether using the ice cream or gelato paddle, the results were consistently silky, creamy and the perfect texture. It was a dab hand when making sorbet, too. The machine had clear and easy to use buttons.
It’s not the smallest (no self-freezing model is) and it is quite noisy when in use, but it’s stately and attractive on the kitchen counter. The brushed stainless-steel accents are a sleek final flourish. The stop/start button to pause the machine proved our favourite feature as it allows you to sample your creations mid-churn.
This ice cream maker from ProCook is a sleek and simple model that allowed us to churn ice cream in just 45 minutes using the no-freeze compression technology. The model was lighter and more compact than others we tested, although it’s worth noting that you’ll still need a good deal of cupboard space for storing it.
We really like the look of this machine, which has a matte finish and easy to use digital display. Although our ice cream was still pretty soft once churned, we were impressed by the smooth texture – once it had firmed up a little more in the freezer, it was perfectly scoopable.
This is the original Ninja CREAMi which went viral on social media when it was first launched for it’s innovative technique of spinning a solidly frozen block of mixture with powerful blades to turn it into ice cream.
As a machine it is quick and intuitive to use, turning our frozen mixture into ice cream in under four minutes. It also comes with a recipe book as well as three one pint containers for storing ice cream (or gelato and sorbets) in your freezer. You’ll also find settings for making frozen drinks like milkshakes and smoothies.
Whether you’re a passionate home cook or professional pastry chef this ice cream maker is bound to impress. It has a large capacity with the ability to make 2 litres of ice cream in under an hour. Although it’s certainly an investment, for the price this model has more settings than many other compression ice cream makers we’ve tested. You can choose from gelato and granita as well as ice cream, or take a more hands-on approach with the manual function.
This ice cream maker from Lakeland is a compression model which requires no pre-freezing. There’s no getting around that this is a large machine and at 11.5kg it’s seriously weighty, making it tricky to move in and out of a drawer or shelf to store. However, we were impressed by the function of the machine which made our vanilla ice cream in an impressive 30 minutes.
While we found the opening in the lid a little narrow for pouring in our mix it worked really well for adding toppings like the toasted hazelnuts we added to our gelato which was smooth with an intense flavour.
Sage is well known for its high-tech, smart and sophisticated looking machines. The Smart Scoop is exactly that. It is equipped with four settings for sorbet, frozen yogurt, gelato and ice cream, as well as 12 hardness settings, allowing you to fully tailor your results. This model sits landscape, which leaves plenty of countertop space for prep. It comes with a wealth of settings (including an automatic ‘keep cool’ setting) and accessories. We liked the function that lets you know when to add in extras to your base ice cream mix.
We struggled to get the automatic hardness sensor to work, a feature that Sage makes a big deal of. Despite this, we enjoyed consistently high quality results: the ice cream was luxurious, the gelato was smooth and the sorbet was gloriously summery and fresh.
Standing tall, square and ceremonial, this Cuisinart ice cream maker is unabashedly good-looking and one of the only freeze-first models we feel deserves pride of place on the kitchen counter. It has a small footprint yet still large bowl capacity and large hole for pouring in add-ins.
It has a generously sized two-litre freezer bowl that, despite its size, fits neatly in the freezer. With a working capacity of one and a half litres of ice cream base, this model is ideal if you’re looking to make larger quantities. However, it is loud when in use.
The ice cream and sorbet produced was smooth on the whole, though we noticed an ever so slight grittiness in the ice cream. But both were firm and ready to serve straight away: who doesn’t want super-fresh ice cream?
This ice cream maker is an accessory from stand-mixer giant KitchenAid. You need to freeze the bowl for a minimum of 16 hours before use, or we’ve found that it’s easiest to store in your freezer (if you have room) so you can make ice cream whenever you like.
The bowl has a 1.9 litre capacity which is larger than many other models, plus you have greater control over the speed of churning than you do on many automated ice cream makers. This models works with a range of KitchenAid’s stand mixers including tilt head and bowl lift models.
There are broadly two different types of ice cream makers:
Models where you need to pre-freeze the bowl for at least 16 hours before use
Those with a compression device that means no pre-freezing is required
Compressor models tend to be pricier, and are also large and heavy, so need more space to store. Models that require pre-freezing tend to be more affordable, but you’ll need to plan ahead if you want to make ice cream.
What can an ice cream maker be used for?
If you like to get creative in the kitchen, ice cream makers allow you to dream up new flavour pairings and experiment to your heart’s delight. For some inspiration to get you started, take a look at our best ice cream recipes and easy sorbet recipes.
If you’re looking to cut out certain ingredients, either through necessity or a lifestyle choice, an at-home ice cream maker gives you control so you know exactly what’s going into your food.
As delightful as it is on its own, ice cream can also be used in standout desserts. Take a baked alaska for example: the combination of spongy cake plus frozen, creamy ice cream, all enrobed in a layer of silky and crisp Italian meringue is a marriage made in heaven. At the other end of the spectrum (though no less delicious) sits the ice-box cake. This US classic requires no real skill other than a basic understanding of which flavours work well together. A variety of textures work best when building your ice-box cake: think crunchy biscuits or nuts, jammy dried fruits, and sticky sauces – try our pistachio and chocolate ice-box cake.
What to look out for when choosing an ice cream maker?
There are a number of different factors to take into consideration before choosing an ice cream maker.
Self-freezing or freeze-first: In professional kitchens and gelaterias you’ll find self-freezing ice cream makers. They’re favoured by chefs because they’re fast, produce high-quality results and can make batch after batch without having to wait. They’re large and more costly than their freeze-first counterparts, though. By comparison, freeze-first models are smaller and often cheaper. They come with a removable bowl that needs to be put in the freezer for between eight and 24 hours. These models can only be used once a day, but often produce as high-quality results as self-freezing models. Bowl capacity: Most ice cream makers have bowls with a capacity of between one and two litres, though the amount of ice cream base you can put in the bowl can vary widely from brand to brand. We’d advise checking the maximum capacity in the manual to avoid problems. Timer: Almost all of the models we tested come with a timer. Useful for those of us who like to set our appliances to go and come back when they’re finished.
How we tested ice cream makers
Any ice cream maker worth its salt should be able to make a classic vanilla ice cream and a simple sorbet. Using olive’s vanilla ice cream recipe and mango sorbet recipe, we put these ice cream makers to the test.
If the ice cream maker had an extra paddle or setting designed for gelato, we also made olive’s chocolate and black pepper gelato: a grown-up twist on a firm favourite.
All models were scored based on the following set of criteria:
Results: we looked at the quality of the ice cream and sorbet produced: was it silky smooth and free of ice crystals? Was it well aerated? Did it melt slowly? Versatility: ice cream makers that can make more than just ice cream and sorbet were favoured. Ease of use: we believe most appliances should be uncomplicated and straightforward pieces of kit. If a model has more functions than most, the manual should be comprehensive and explain these well. Footprint and ease of storage: some self-freezing ice cream makers can be large, so we preferred those that weren’t awkwardly shaped and could easily slot into place on the kitchen counter. The same goes for ease of storage – it shouldn’t be difficult to find a space for them once you’ve cleaned everything up. How attractive: if you’re a fan of keeping your appliances out on the counter you’ll be after one that’s great looking, eye-catching and sure to get people talking. Packaging: it’s important to us that, while the ice cream makers should be securely packaged, brands also shouldn’t be using too much of anything (ideally nothing) that can’t be recycled.
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Imogen Hope<![CDATA[Le Creuset deals July 2024: offers on casserole dishes and more]]>https://www.olivemagazine.com/?p=2191892024-07-01T14:48:44Z2024-07-01T14:44:51Z
Since its first prototype was made in 1952, Le Creuset has become one of the best-known names in cookware. The brand started with a range of enamel-coated cast iron cookware which is still its signature range. But it has also since extended its range to include pan sets and non-stick pans as well as accessories like salt and pepper grinders, mugs and much more.
Our expert reviews team have tested a range of Le Creuset products, assessing them in a number of categories including sustainability, value for money, ease of use and cooking results. The products regularly impress, but they are regularly the most expensive item we’ve tested in that category.
There are a couple of things we’d recommend keeping in mind to help you find the best deal, especially on more popular items like casserole dishes. Make sure you do your research around the size and colour of Le Creuset to best suit your cooking needs and kitchen. The large sizes are also the most expensive, but if you opt for the smaller options you’ll be restricted by the capacity if you’re cooking for a crowd.
Robert Dyas — a wide range of cast iron, stainless steel and accessories
When you’re on the look-out for deals on Le Creuset products, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal.
There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
Best Le Creuset deals in the UK 2024
Save £90 Le Creuset signature round casserole dish 26cm in Coastal Blue
You can now save a huge £90 off at Harts of Stur on the iconic signature round casserole dish. In the smallest available size of 26cm, we’ve found it works really well for deep fat frying thanks to the high sides, but is also great for small portions of soup, stews and pasta sauces. This offer is on Coastal Blue, a light blue hue.
Save over £75 on a Volcanic 30cm Le Creuset signature round casserole dish
In both the largest size and iconic original colour, this saving from Harts of Stur is a great deal. Down from £375, you can now get the 30cm Le Creuset signature round casserole dish for £300. This size is large enough to feed between eight to 10 people, and is perfect for soups, slow cooked dishes and casseroles.
Get 20% off a Le Creuset signature 26cm shallow casserole dish
This shallow cast iron casserole dish works well for when a deep pan just won’t do — think risottos, curries or meatballs poached in tomato sauce. This is because the surface area is prioritised over depth which makes it a really versatile piece of kit which would work well with all sorts of recipes, from lasagnes to roast chickens. This size of dish is big enough for six people, and we really liked that it’s colourful enough to be brought straight to the table to double up as a serving dish.
It’s now available in a range of colours for 20% off at Harts of Stur.
This sauté pan is deep with straight sides and a tight-fitting lid making it versatile for sauces, stews, risottos and many more dishes. On test we were impressed by how easy it was to clean — even after a few hours of sauce bubbling away it only needed a light hand wash. If you can’t face the washing up, it’s also dishwasher safe.
Save over £100 on the Le Creuset three-ply stainless steel saucepan set
A good pan set provides a great foundation to cook hundreds of recipes and we’d recommend everyone has some in their kitchen. This set impressed us on test, and while they’re certainly an investment, they’re built to last and come with a lifetime guarantee. The pans have a triple-layer of stainless steel which ensures even, constant heat.
Get 25% off the Le Creuset Signature 23cm cast iron skillet
This cast iron skillet is a great size for two people, and although heavy we found it comparatively easy to lift compared to others we tested. It has an impressive non-stick surface which would work well if you’re new to the world of cast iron cooking, and we also found it distributed heat evenly. There are also spouts on either side of the pan which come in handy if you need to remove any excess oil.
It is now available in a range of colours for 20% off at Harts of Stur, bringing the price down from £145 to £116.
Save over £50 on the Le Creuset Signature cast iron roaster
This roasting dish is made from cast iron with an enamel coating and can be used on all types of hobs as well as in the oven, making it ideally suited for roast potatoes as well as a host of other dishes. There’s certainly a heft to these roasting dishes — the 33cm roaster weighs in at just under 4kg — but it’s this weightiness which ensures an even heat distribution. Plus, it means that the roaster retains heat once out of the oven which means you can bring it to the table without worrying about your food going cold.
Get 25% off the Le Creuset Signature cast iron griddle
Great for searing and grilling, this griddle pan is built to last. You’ll need to brush it with oil before use in order to build up the pan’s non-stick capabilities, but the more you use it the better its natural patina will become. Like many of Le Creuset’s cast iron offerings, this griddle pan certainly has a weightiness to it and you’ll need to use two hands to lift it. This pan can be heated up to 250C which works well when moving the pan from the hob to an oven or barbecue.
This deal is available in the colourway Teal at Amazon.
This loaf tin was one of the widest we tested as part of our bakeware reviews, which makes it a great option for larger cakes. It features silicone inserts on either end in the eye-catching volcanic orange which are heat resistant and easy to grip.
Get 50% off the Le Creuset springform cake tin with funnel
The heat-resistant silicone clip on Le Creuset’s springform cake tins makes it much easier to remove compared to many other tins of this style. The central funnel means you can create uniquely shaped cakes and would work really well for wreath-shaped bakes over the festive season.
Perfect for hosting, this fondue set can be used for chocolate or cheese. The cast iron means that the fondue stays hot and melted for a long time, while also ensuring that the set is easy to clean. It comes in Cerise, making it an eye-catching centrepiece, alongside six stainless steel dipping forks which each have a dot on the handle so you can keep track of your fork. We think this would make an excellent gift for the die-hard fondue fan in your life.
How to get a good deal on Le Creuset
Le Creuset is one of the biggest names when it comes to casserole dishes, but it also produces a wide range of cookware and crockery for serving. While it’s fairly unusual for new lines or shaped of cookware to be released, the colours is where things get interesting.
The brand is well known for its colourful cookware, and whether you’re after the classic Volcanic orange or are keeping your eye out for something new, the colour is crucial. You’re most likely to see deals available only on a selected number of colours, and we’ve done our best to indicate the colour that is on sale as well as the sale price to help guide you to the best deal.
We’ve also seen quite a few sales on limited edition colours like Ocean, Rhode and Fig, which aren’t widely available and are currently heavily discounted. If you’re after one of these colours we’d recommend acting quickly — as they’re not part of Le Creuset’s core colour range you probably won’t find them again.
How do we select deals?
There are a number of different things we look out for when selecting deals, like how much money the deal is saving and how much this is as a percentage of the original price — the best deals tend to be from 20 per cent off upwards.
Our expert reviews team have years of experience working the biggest annual sales events to find the best deals. Throughout the year, we test and review dozens of products across different categories, and look to find deals on appliances we found impressive during testing.
Another important factor is the retailer where the deal is being listed. We advise that you only buy from retailers that you trust.
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Imogen Hope<![CDATA[Nespresso UK offers July 2024: deals on tested coffee pod machines]]>https://www.olivemagazine.com/?p=2174342024-07-01T14:14:35Z2024-07-01T14:07:24Z
Whether you’re looking to improve your own morning coffee experience or for a gift for the caffeine fiend in your life, Nespresso is one of the best known names in the business.
With a range of coffee pod machines at different price points, they are some of the sleekest on the market. It can be hard to sort the deals from the duds when you’re trying to find a saving. Luckily our experts are here to help, with years of product testing, reviewing and deal-hunting under their belts.
The first aspect of finding a good deal is working out which Nespresso machine is right for you. These machines have a variety of features including the ability to steam and froth milk, different pre-set functions and sizes. Factors like how often you want to use your coffee machine and the type of coffee you drink are important to consider, as well as your budget.
Nespresso — the brand is running a summer sale across coffee machines and pods right now
When you’re on the look out for Nespresso machine deals, remember that pricing around sales events can be volatile, with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal. There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
This is one of the most affordable machines in Nespresso’s range, and is made even more so by the deals at the moment. It comes in a wide range of bright colours from mango yellow to aqua mint to really make it pop in your kitchen.
On test we liked the compact footprint and intuitive controls of this machine which make it a joy to use. You’ll need two hands to secure the lid into place, which we found to be a little stiff, but after a slightly protracted set-up the machine is a breeze to use, making rich coffee with a thick crema in a matter of seconds.
The latest release from Nespresso, this machine is similar in design to the Vertuo Pop and Vertuo Next. The barrel-shaped console fits the large, domed Vertuo pods, while this model comes with a built-in milk frother which gives you greater flexibility on the number of drinks you can make. We found it really easy to clean, plus on test we were impressed by how simple it was to unload the pods, although the lever to insert them can be a bit stiff.
A collaboration between industry giants Sage and Nespresso, this machine was released earlier in 2023 and is at the higher end of Nespresso’s pod machine offerings. The result is an impressive, sleek machine which offers a range of functions for a barista experience in your own home without the fuss of bean-to-cup or espresso machines.
This model caters for a range of coffee options and cup sizes, plus it comes with a steaming wand which can be programmed for a variety of microfoam textures depending on your preference.
This coffee pod machine is a collaboration between Nespresso and Sage. The result is a machine with Sage’s sleekness and Nespresso’s efficiency.
The machine is compact, with room for a mug and milk jug on the drip tray, but not much else. It comes with a built-in steaming wand and touch screen that allows you to choose between the different drinks on offer. We really like that the drip tray is adjustable to allow for smaller or bigger cups, and that this model allows you to make the most of speciality pods on offer from smaller retailers, as well as Nespresso’s own pods.
Its star rating is lower than we might have expected because of the amount of non-recyclable packaging that the coffee machine came in, including plastic and polystyrene.
This Nespresso machine, made in collaboration with coffee machine giant Sage, is super-compact, but still packs a punch when it comes to your morning coffee.
Despite its small footprint, there is still a built-in steam wand that allows for automatic milk steaming, taking away all the guesswork around milk temperature and texture. This machine uses Nespresso’s original-sized pods, which means it’s compact and there’s very little mess involved when using it. We found it easy to insert the pod, use the machine and remove it from the machine.
The Vertuo Next has the same design as many of the Nespresso’s Vertuo with a barrel-shaped central console where you can choose between colours. This adds to the stylish nature of the Vertuo Next, with the rest of the machine featuring a slick matte black plastic and the water tank at the back of the machine.
Our favourite feature of this model on test was the thick, bubbly crema which is more like a super-fine whipped foam than a traditional crema, but is difficult to achieve on a pod machine and is a welcome addition to an espresso.
This coffee pod machine is ideal if you’re a small household regularly making a single coffee at a time. It has a single-serve milk frothing container which is inserted into the front of the machine, making it easy to remove and fill as well as clean.
A result of a collaboration between Nespresso and De’Longhi, this model has the technology to brew and extract richly aromatic shots of coffee. You can personalise the settings for each coffee and save favourites to make it quicker in the morning.
Nespresso coffee pod deals 2024
Nespresso has two different types of pods on offer: the Original pods and the Vertuo pods. These correspond to their respective machines, meaning you can’t use a Vertuo pod on an Original machine and vice versa. While the pods can get expensive, when you order a machine from Nespresso you’ll get a mixed box of pods to get you started. You can then order as and when you need them, or subscribe to save. Nespresso pods can be bought as individual flavours, or in selection boxes.
Get 30 coffee pods for free when buying a Nespresso Vertuo machine
Nespresso is currently holding its summer sale with a host of offers on Vertuo machines. This also includes 30 free capsules so you can enjoy your first month of coffees completely free.
This offer includes a choice of up to 30 coffee blends and is a great way to experiment to find your favourite pods for your morning brew. The offer extends to all Vertuo coffee machines including the Vertuo Pop, Vertuo Next, Vertuo Latissima and Vertuo Creatista by Sage.
As part of its subscription service, Nespresso gives customers a complimentary sleeve of 10 pods when you order over 70 capsules. The subscription service works by allowing you to choose how frequently you’d like pods to be delivered depending on how many you’ve selected which will then be delivered on a regular basis to make sure you never run out.
As part of signing up to this subscription you can also make some of the largest savings on selected Vertuo pod machines.
How to get a good deal on a Nespresso coffee machine
With so many different deals out there, it can be hard to know if you’re making a real saving. Our experts are here to help, with years of experience sorting the deals from the duds to help you get a good deal. Reading reviews can be helpful in deciding between the pros and cons of different machines, and luckily we’ve tested a whole selection of Nespresso machines to help you find the right one.
The first thing we look for in a good deal is how much the saving is, both as a sum of money but also as a percentage of the original cost. Broadly, we consider a saving of over 20 per cent to be a good deal, but there are always other factors to consider. These can include any pod savings included with the machine, or any accessories which you might have otherwise purchased like a milk frother.
How to use a Nespresso coffee machine
As pod coffee machines, Nespresso coffee machines are very easy to use. There’s no grinding, weighing or tamping involved; everything is done for you as the pre-ground coffee is housed in a little coffee pod.
First, and no surprises here, turn the coffee machine on. Ensure that the water tank has enough water for your coffee. The machine won’t be ready to use straight away, as it needs to heat up. This process is indicated by a slow blinking light; this will vary depending on the model you have. Once the machine has come up to temperature, the lights on the front will illuminate.
Then you can drop your pod into the machine. Nespresso have two different pod ranges. They’re two different shapes and are not interchangeable between machines.
The pod-shape is their Original. This pod is compatible with the following models:
Gran Lattissima
Creatista
Creatista Plus
Creatista Pro
Pixie
CitiZ
The second, newer shape, is the Vertuo, and it’s compatible with:
Vertuo Manual
Vertuo Pop
Vertuo Creatista
Vertuo Plus
Vertuo Next
Vertuo Lattissima
Once the correct pod has been inserted into the machine, you can close the lid. Don’t forget to pop a mug underneath the spout. If you’re just after an espresso, some models come with adjustable height positions to ensure things are kept tidy.
Select your desired coffee option, this can range from everything from espressos to cappuccinos, depending on the machine, and let the Nespresso machine do the work for you.
A steady light will appear once the coffee machine has finished, leaving you to enjoy your hot drink.
Be sure to remove the used coffee pod once you’re done. The will collect in a little bin inside the machine and can be recycled after use.
How do we select deals?
Our experts have experience hunting for deals across all the biggest sales events and know how to cut through the noise to find the best savings. The first thing we look at when finding deals is the retailer — we always recommend shopping through a trusted retailer rather than an unknown name where you might be at risk of scams.
Over recent years, we’ve seen a rise in the number of false deals around, especially when it comes to trending models like Nespresso. Our best advice is that if a deal seems too good to be true, then it probably is.
Want to become an expert at-home barista? Read our guides here:
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Imogen Hope<![CDATA[KitchenAid deals July 2024: savings on stand mixers tested by our team]]>https://www.olivemagazine.com/?p=2188332024-07-01T13:26:44Z2024-07-01T13:23:26Z
Whether you’ve seen the stand mixers on The Great British Bake Off or the professional mixers in your favourite artisan bakery, KitchenAid is one of the best-known names when it comes to baking equipment.
KitchenAid models are pricey, with the range starting at £449 for the Mini and extending to over £900 for the largest Bowl-Lift models. If you’re looking for the ultimate gift for the baker in your life, or are finally taking the plunge on the mixer you’ve always dreamed of, there are some great deals to be found.
Smooth cake batter, creamy frosting, airy meringues, bouncy enriched dough… the baking options are endless if you have a stand mixer. And that’s before you even get to the many accessories on offer which can turn your mixer into a pasta extruder, ice cream maker, meat grinder and food processor, to name just a few.
There’s a wide range of stand mixers available from KitchenAid in lots of different sizes and colours to suit your kitchen. It also has limited edition colours and bowls. The 2024 colour of the year is Blue Salt and there’s also a limited edition colour, Blossom, which comes with a hammered copper bowl.
When you’re on the look out for deals on KitchenAid stand mixers, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors.
There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind. We’ve also noticed a number of retailers offering a free gift or accessory as part of their deals on KitchenAid mixers.
The Mini is, as you might guess, the smallest stand mixer in KitchenAid’s range with a bowl capacity of 3.3 litres, which has a maximum capacity of 1.8kg worth of cake batter. This would make a good choice for someone who is short on space, or is an occasional baker. Unlike other larger models there isn’t a handle on the bowl, which on test we found made it difficult to remove it from the mixer. The motor on this model is pretty modest which means that whisking and kneading may take a little longer.
The KitchenAid Classic has a 4.3-litre bowl and is a step up from the Mini, with a higher motor power of 275W. It comes with all the same attachments as its counterpart the Artisan, and the primary difference is that this model is only available in black and white. The wattage means that, much like the Mini, this model struggles a bit with thicker mixes and on test we found the buns we made were a little tough as a result. If you’re an occasional baker looking for a mixer which does the basics well but doesn’t have lots of bells and whistles, this could be a good option.
This might be KitchenAid’s most well-known stand mixer which is often featured as a baking essential, like on The Great British Bake Off. This model is available in red, black, silver and cream which is KitchenAid’s core colour range. A good option if you want to match your mixer to other appliances in your kitchen, and if you want a sturdy, reliable mixer which is both mid-range in size and price.
The engineering of this machine is the same as the other Artisan models, with a differing product code indicating a change in the colours and accessories available for this range. This model comes in the largest available set of colours with 13 to choose from, so if you’re looking for a mixer to stand out from the crowd, this could be the one. It also comes with an additional three-litre bowl and splash guard which works well when adding icing sugar or flour to the mixer.
This model has the same design and motor as other Artisan models so will be able to handle most baking requirements with ease. It is available in seven colours and comes with an additional three-litre bowl and splash guard as well as the stainless steel dough hook, flat beater and wire balloon whisk.
Every year KitchenAid release a colour of the year. These are usually bright, eye-catching shades — think Beetroot (2022) and Kyoto Glow (2020). Last year’s shade was Hibiscus, a shocking pink that’s sure to stand out in any kitchen. The model comes with a 4.8L stainless steel bowl and 3L bowl as well as the usual attachments.
If you’re regularly catering for a crowd, a bowl-lift mixer will offer a wider range of versatility thanks to its large capacity. This new model comes with a 5.6L bowl which is the middle size available — other models cater for 4.8L or 6.9L. With 11 speeds to choose from, this is a powerful machine that easily handled all textures of mixture on test from light cake batter to thick enriched dough.
The design does take some getting used to, especially if you’re used to the tilt-head models. We found inserting and removing the bowl from the pins took a certain knack as there’s a clip at the back of the bowl to hold it in place.
This mixer is fit for professional use. It includes a wire guard and 6.9-litre stainless steel bowl with accessories of a dough hook, wire whisk and flat beater, plus a removable pouring chute that attaches to the wire guard. It has a 325W motor which is more than enough to handle most mixes.
This model has a powerful 315W motor. Includes 6.9-litre stainless steel bowl, plus nylon-coated dough hook and flat beater, a wire whisk, plastic bowl cover and pouring shield. It’s available in KitchenAid’s original trio of colours: black, white and red.
The Artisan 5KSM180 is KitchenAid’s limited edition colourway which usually comes with a unique mixing bowl. This model available from Harts of Stur is the 2022 Light and Shadow model with a studded black ceramic bowl.
This attachment has two blades for noodles and two for ribbon slices. A spiked pad holds the veg securely and, with the slide of a switch, the mixer’s motor drives the blade towards the veg for effortless spiralizing.
These attachments allow you to roll and cut homemade pasta for a professional finish. Use a low speed to feed the dough through the roller automatically, which leaves your hands free to control the pasta. On test we found these attachments produced beautifully sleek pasta strands.
This ice cream maker is compatible with all tilt head models of the KitchenAid mixers except the Mini. It comes with a 1.9 litre bowl, drive assembly and dasher which together turn your stand mixer into an ice cream maker. Start by storing the bowl in the freezer for at least 16 hours, then use the dasher to churn your ice cream as it freezes.
KitchenAid Classic vs Artisan
Roughly the same size and with the iconic tilt-head design, the KitchenAid Classic and KitchenAid Artisan are in many ways fairly similar. If choosing between the two, there are a few keys differences to consider depending on what you’re looking for in your stand mixer.
Capacity: the KitchenAid Classic has a slightly smaller bowl capacity of 4.3 litres, while the Artisan holds 4.8 litres (except for limited edition models which come with a 4.7 litre bowl). This means with the Artisan model you have slightly more room to play with, but honestly the difference is negligible and is roughly the equivalence of one small egg white if making meringues.
Price: the KitchenAid Classic and the standard KitchenAid Artisan model 5KSM125 will both set you back £449, although there are, of course, deals right now to bring this price down. However, if you’d like a greater choice of colours, accessories or personalisation the price of the Artisan model increases from £449 to £799 to the priciest option (the limited edition Blossom colour with hammered bowl).
Colour: KitchenAid mixers are known for their bright colours, and if this is what you’re after the Artisan model is certainly the way to go with the widest choice of hues available. The Classic model comes in a choice of white or back with a matte or shiny finish.
How to get a good deal on KitchenAid
KitchenAid is one of the most recognisable names in the world of stand mixers, with a range of other products also available in its range of bright colours. While it’s fairly unusual for new models of the stand mixers to be released, there are new colours and accessories to keep an eye out for, some of which are limited edition so will be unlikely to be available in sales.
When looking for a good deal it’s important to think about what you’re looking for in your stand mixer. Questions like how many people you’ll be baking for and how versatile you need you’re mixer to be are important to ask yourself before you start looking for deals. It’s also important to note that you’ll sometimes find deals on unusual colours or bowls where retailers are trying to clear stock. If you’re less concerned with the way your stand mixer looks, or are after something different to stand out in your kitchen, this can be a great way to make a saving.
How do we select KitchenAid deals?
Our expert reviews team spend their time rigorously testing and reviewing appliances to make sure you know which one is right for you. This combined with years of working the biggest annual sales events means that we are dab hands at cutting through the noise to spot a good deal.
We always recommend shopping at trusted retailers to make sure that you’re getting the product which you’ve purchased. Remember that if you spot a deal that seems too good to be true, chances are it probably is.
In our deals pages you’ll always find the price saving and the percentage saving listed. It’s important to look at both of these when you’re keeping an eye out for deals. Retailers often list one or the other which can make the deal seem better than it is. For example a saving of £100 seems like a lot, but on an £1,000 product this is only a saving of 10 per cent.
Looking for blueberry recipes? Want the best breakfast muffins? Try our ideas here to make the most of this superfood, high in vitamins and antioxidants. We have recipes for blueberry bakes, including cakes, muffins and scones. For dessert, there’s blueberry pie and two great cheesecakes ideas. Blueberries are often served at breakfast, so get involved with our blueberry pancakes or healthy breakfast bowls. Check out our best healthy fruit recipes and chia seed recipes for more inspiration.
When are blueberries in season?
UK blueberry season starts in June and ends in August.
Why we love blueberries
Who can resist a fluffy blueberry muffin? Aside from just snacking on handfuls of berries, we love baking with blueberries, adding their vibrant pop of colour and juicy burst of flavour to muffins, scones and cakes. Cook them down into a syrupy compote for spooning over pancakes or swirling into cheesecakes. They can also be blitzed into vibrant drinks: make a healthy blueberry smoothie to start your day or try a punchy blueberry margarita next cocktail hour.
Health benefits of blueberries
An 80g serving of blueberries is one of your five-a-day. Blueberries have one of the highest antioxidant levels of fruit and veg, and were one of the first foods to be nicknamed a superfood. Research has shown they may help manage blood pressure and reduce the risk of heart disease. They are low in sugar and high in fibre, so they have a low GI.
Blueberry breakfast muffins might seem like an indulgence, but they don’t have to be. A few little tweaks like using flaxseed and yogurt bring these in under 200 calories. Try more of our muffin recipes here.
Start your day with this plant-based blueberry smoothie. Blueberries are loaded with healthy antioxidants – this is a great way to make them a regular part of your diet. See more smoothie recipes.
Take sweet and savoury to a whole new height with warming ginger and juicy fresh blueberries. Top with some sticky gochujang-glazed bacon to serve. Discover more pancake recipes.
Speculoos are small spiced, caramelised biscuits – the kind you sometimes get with coffee – that originated from Holland and Belgium. They make a great alternative base for cheesecake and work particularly well with blueberries. This dessert is guaranteed to be a crowd-pleaser. We’ve got plenty more cheesecake recipes to try.
Check out Edd Kimber’s black and blue crumble pie, with a blackberry and blueberry filling and a cardamom crumble topping. See more of Edd Kimber’s impressive recipes, including cookies and layer cakes.
These spelt buttermilk drop scones are a great brunch option, super soft and fluffy. Serve these pancakes with homemade blueberry compote and a dollop of natural yogurt.
These baked blueberry doughnuts with lemon glaze look fantastic, taste delicious and are surprisingly easy to make. We’ve got more doughnut recipes to try next.
Superfood blueberries make a delicious warm compote to cut through the ice cream or clotted cream in this recipe. The golden fried bread is such a warming comfort food and makes this dish a really indulgent dessert or breakfast idea.
Pavlova is a classic British pud but it can be tricky to get right. Don’t worry though, with step-by-step help from olive’s test kitchen, you can create this show-stopping pud. Discover more pavlova recipes to make all year round.
Breakfast smoothie bowls are a big trend and it’s all about how you arrange your toppings. Experiment with different fruits and veg and any superfood toppings you can get your hands on.
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Alex Crossley<![CDATA[London Bridge foodie guide]]>https://www.olivemagazine.com/?p=552372024-07-01T11:20:12Z2024-07-01T11:20:12Z
Here are our favourite London Bridge restaurants. The best foodie spots include shopping at Borough Market, homemade pasta at Padella and French bistro Casse Croute. Check out our ideas for eating and drinking in London Bridge, from Borough Market to Bermondsey Street…
Oma, Borough Market
With an impressive portfolio that already includes acclaimed restaurants Smokestak and Manteca, David Carter has furthered his London restaurant empire and opened the doors to Oma and its more casual sibling Agora in London’s Borough Market. Split across two floors (Oma upstairs and Agora downstairs), the restaurants draw inspiration from the lively street markets and restaurants of Athens and the wider Mediterranean, with décor and food and beverage offerings that channel its relaxed yet refined energy.
We sent our pro reviewer KS Tong to try it out, here are his thoughts: “The menu at Oma begins with a sneaky hero in the form of the wood-fired laffa flatbreads and açma verde (akin to a bagel twisted with wild garlic). These are made on-site in the basement bakery with wild-farmed British grains under the direction of Eyal Schwartz (the former head baker at cult favourite bakery E5 Bakehouse) to go with a selection of house spreads, including a salt cod XO labneh that was pure heaven. I could’ve easily just stopped here, via a few samples from the 23-page-strong wine list featuring 450-plus predominantly Greek producers, and left content. But to miss the crudo menu would be criminal (the name Oma draws from the Greek word for ‘raw’ after all) – and yellowfin tuna with zesty clementine ponzu and crispy garlic certainly delivered. Small plates of lobster bisque börek and spanakopita gratin, and skewers of dry-aged Cornish lamb chop (from renowned high-quality, high-welfare supplier The Cornwall Project) were a sensory slam dunk, each thoughtfully curated and purposefully executed. But the real centrepieces are the bigger clay pots, and the oxtail giouvetsi served with bone marrow and beef fat pangrattato was a worthy dish – rich, heavy and a striking contrast to the rest of the menu, which is much fresher and lighter. It’s the perfect dish to set you up for dessert, where the sticky date pudding is not to be missed and pairs nicely with an Oma negroni.” oma.london
Akara, London Bridge – for West African fine-dining
Akoko’s more casual off-shoot lies in Borough Yards’s refurbed railway arches. Light pours into the contemporary space, where vibrant artwork is framed by whitewashed enclaves set into brick walls. Owner Aji Akokomi puts the spotlight on the namesake akara dish. This crisp, fluffy black-eyed bean fritter is stuffed with barbecue celeriac or prawns, served elegantly on a stone cube. Snacks include fried chicken nuggets with sosu kaani sauce and springy rice pancakes, with a hibiscus-flecked black-eyed bean hummus. Spiced coconut rice, a dish originating in southern Nigeria’s Efik communities, is served in a pot with a wooden spoon to scoop onto the side of mains. Slices of 24-hour slow-cooked short rib are topped with a Nigerian peanut-based sauce, and cabbage is cooked over charcoal until meltingly soft, then served with a vibrant Ghanaian abunu abunu (green green) sauce. Desserts hold their own – coconut and lime sorbet is creamy and zingy, while chocolate mousse is elevated with banana caramel and feuilleutine wafer crackers. A Ghanaian pineapple and passion fruit spirit is combined with rum, hibiscus and citrus for a tropical rum punch, while cacao-infused Campari and date vermouth lend richness to the negroni. akaralondon.co.uk
Elliot’s, Borough Market – for bistro vibes
Since opening in 2011 in the buzzing surroundings of Borough Market, Elliot’s has focussed on working with small-scale producers for both its drinks and produce, much of it sourced from the market itself. The bar adopted an all-natural or low-intervention wine list early on and has worked with Master of Wine Isabelle Legeron on its wine list.
All the wine producers share the same mindful approach to wine-making as chef-owner Brett Redman does to cooking simple dishes such as grilled sweet and sour squash with chicory and Tunworth cheese, or cauliflower caponata and flaked almonds. Elliot’s also makes its own soft drinks and seasonal infused spirits.
Stoney Street by 26 Grains, Borough Market – for seasonal small plates
Small plates that celebrate the very best ingredients is the order of the day at Alex Hely-Hutchinson’s second outpost, but if you’re not sure what YQ pastry or Baron Bigod is, flip your menu over to read the page dedicated to the people growing the food. Cheeses are sourced from neighbouring Neal’s Yard Dairy, while YQ (standing for yield and quality) flour comes from Wakelyns, a Suffolk farm.
A good place to start is with a few slices of the soda bread – slather it first with whipped salted butter, then a top layer of punchy confit garlic butter. Share a wholegrain spelt tart, the nutty pastry crumbling under the weight of sweet roasted squash, Colston Basset stilton and shavings of russet apple. If you only fancy a nibble, there’s Greek unpasteurised olives and plates of silky charcuterie.
Trivet, Bermondsey – for high quality dishes and wine in an informal setting
Chef Jonny Lake, sommelier Isa Bal and team received their second Michelin star earlier this year. It’s the combination of creative, superbly cooked dishes and unstuffy ambience that makes this neighbourhood restaurant such a success. The likes of langoustine pici pasta, grilled sweetbread with smoked Maitake mushrooms and braised and roasted celeriac precede seasonally rotating desserts. A 450-plus wine list orders countries based on when they started making wine. trivetrestaurant.co.uk
Tatale, Southwark – for pan-African dishes
The mission of Akwasi Brenya-Mensa’s restaurant is to tell stories through food. The Africa Centre provides a vibrant backdrop, adorned in hand-woven Ghanaian kente cloth fabrics and African art, while Akwasi stands at the pass to add finishing touches to his succinct selection of creative pan-African dishes. Crisp ackee croquettes contain creamy, zingy centres, while buttermilk fried chicken wings are coated in peanut-based chichinga spicing and served with lip-smacking Ghanaian chilli oil. The red red black eyed bean stew is a comforting favourite from Akwasi’s childhood; a perfectly riotous amalgamation of textures and subtle spicing – creamy black eyed beans, fermented locust beans, tart pickled onions, crushed plantain chips and lemon balm drops, topped with a whole caramelised plantain to break into the stew. The most unique dish on the menu is the omo tuo, a perfect cylinder of mashed rice topped with black and white sesame seeds in a rich, silky moat of groundnut soup laced with parsley oil.
Chin chin is a favourite sweet snack in West Africa, that makes its way into dessert as a crumbly topping to a deconstructed apple cheesecake, that we recommend to share. Finish (or start) with a nectar negroni, that uses Bayab burnt orange and rose gin for a sweet and floral twist on the classic. tataleandco.com
Santo Remedio, Tooley Street – for vibrant Mexican cooking
This lively Mexican restaurant bursts with colour and fun vibes, from the uplifting Latin beats bouncing off walls papered with tropical patterns to the multicoloured broken tiles creating a focal point in the mezcal and tequila bottle-lined bar. Go classic and order a zippy margarita, or be adventurous and try the delicate hibiscus or smozy mezcal varieties, the latter complete with zingy chilli salt round the rim.
Start with guacamole topped with fried krickets (think crispy onions more than critters!) and a citrusy tuna tartare on crunchy tostadas, finished with creamy chipotle mayo. Next, order a one of the slow-cooked, bone-in sharing dishes for the table (fall-apart lamb barbacoa, short ribs slathered in an intense mole negro sauce, or whole grilled mackerel with pineapple) to shovel into soft, handmade corn tortillas along with refried black beans, crunchy slaw and jalapeño potato salad.
Padella’s short menu features eight handmade, fresh pasta dishes, inspired by the greatest hits that have made Padella’s sister restaurant Trullo in Highbury one of the most accomplished and respected neighbourhood restaurants in London. With a laidback atmosphere and reasonable prices, Padella is the perfect place to escape the tourists at Borough market.
Showcasing classic Italian techniques, the simple menu is built around slow-cooked sauces and ragus from the owners’ travels around Italy. Traditional pici cacio e pepe, a simple, yet brilliantly executed dish of parmesan, lemon and black pepper is an example of how confident the team are in their products. Made without egg, for a slightly doughier texture, the pasta acts as a magnet to the sauce. We loved it so much we asked them for the recipe, try it here.
Padella’s signature dish though, is pappardelle with eight-hour Dexter shin beef ragu, and it’s easy to see why. The rich and succulent flavour of the slow cooked, fall-apart beef combined with the juicy fresh tomatoes and just the right amount of garlic makes the sauce the real hero here.
With traditional Italian flavours at the heart of the menu, from Dexter beef carpaccio to bruschetta with baked borlotti beans, there’s plenty to please. Burrata fans won’t be disappointed – the Italian classic is sourced by artisan supplier L’Emporio fine foods and simply drizzled with Tuscan Chiarentana estate olive oil.
Finish off with an espresso, the only coffee Padella serve, or add a shot of grappa or sambuca for a caffe corretto, in true Italian style.
Bar Douro, Flat Iron Square – for Portuguese small plates
This wine bar/restaurant fuses traditional Portuguese cervejaria interiors with original industrial features from the London Bridge railway arches – pretty blue and white tiles line the marble-topped bar that provides the only barrier between diners and the small open kitchen, while exposed aluminium piping in the curved railway arch roof becomes part of the decoration. A mezzanine level cleverly utilizes the space at the top of the arch’s curve to showcases the owner Max’s impressive Portuguese wine collection.
Max speaks with great knowledge and enthusiasm about wines from Alentejo, Lisbon and The Douro Valley, along with lesser-known Portuguese winemaking regions that he aims to put on the map.
Small plates at Bar Douro are true to Portuguese traditions, with a few of chef Tiago’s modern twists – tender grilled octopus tentacle was served with sweet potato as it is in tabernas across Tavira in the Algarve (try our Portuguese fish stew for a taste of this kind of cooking), bitter grelos (turnip tops) were sautéed with wafer-thin slices of fried garlic, and suckling acorn-fed Bisaro pig was cooked sous-vide then pressed and served, true to tradition, with homemade crisps. Another standout dish was a delicate mix of wild mushrooms (king oyster, Portobello, shiitake) served with roast chestnuts on a silky chestnut purée and topped with a delicate tempura spinach leaf.
Save room for pudding. We had a preview of a super light olive oil cake, beautifully presented with jewel-like pieces of quince and swirls of whipped requesón (a Portuguese ricotta-like cheese). But, go all out with baba de camelo, a bowl of thick, creamy dulce de leche mousse decorated with wafer thin pieces of dark chocolate, or keep it traditional with gooey warm pastel de nata and lightly spiced cinnamon ice cream.
Popular pasta joint Bancone recently opened its third restaurant in buzzy Borough Yards. The renovated railway arch allows lots of light to shine through onto diners, while the open kitchen and bar add a familiar but unobtrusive clatter of pasta tossing and cocktail shaking to the buzz. Kick off with a negroni – classic, white or floral orange blossom. Simple, elegant antipasti let hero ingredients shine – grilled artichoke hearts on crunchy romesco ends with a subtle chilli kick, while lardo is melted onto thick toast and drizzled in truffle-laced honey. Tarragon lends a hint of aniseed to duck ragu folded between layers of jaggedy fazzoletti pasta. Unique to the Borough Yards menu is the gorgonzola, Swiss chard and guanciale pappardelle – a rich, grown up, glossy take on carbonara. The signature silk handkerchiefs are a Bancone crowdpleaser, bathing in walnut butter and topped with a confit egg yolk to stir through. To finish, the praline cannolo is the sweet hit you need with a coffee, coated in crunchy crystallised hazelnuts. Or the flourless chocolate cake is just rich enough, balanced with an arty swipe of mascarpone and lime zest to lift. bancone.co.uk
Casse Croute, Bermondsey Street – for French bistro vibes
You’ll be lucky to bag a table at this tiny French bistro on foodie Bermondsey Street. From the moment of calling up to book, you’re greeted with French charm and a friendly “Bonsoir”. Bookings are scribbled across white paper covers to save the gingham table cloths beneath from crumbs and butter. Which the chefs at Casse Croute don’t hold back on. A whole sole comes drizzled in the stuff, lamb shoulder with slow-cooked ratatouille has a generous helping, and the mash is whipped up with more butter than potato, just how we like it.
In true neighbourhood bistro style, a short menu of French classics is chalked up on the black board. The selection of three starters may feature refreshing salades nicoise, chunky game terrines and silky salmon rillettes. Mains are simple yet well executed, focusing on the classics – bavette with creamy gratin dauphinois potatoes, hake on a bed of fennel, roast chicken with crunchy green beans – while the indulgent, cream-heavy desserts are worth leaving room for. Try mille feuille, crêpes suzette, apple tart, and luxurious chocolate fondant.
Nestle in to a red leather banquette, sink a carafe of French wine, and give an in-the-know nod of appreciation to your neighbour (you may be touching shoulders, after all).
A sublime, if tiny, tapas bar where compulsive ham croquetas are creamy and full of jamón, this was the first of chef José Pizarro’s growing stable of Spanish restaurants. Find a corner to burrow in and enjoy a glass of sherry and a game of padron pepper roulette (who will find a spicy one?), along with some patatas bravas and tortilla for good measure. The blackboard menu’s daily selection might include rich, boozy chorizo al vino, crisp baby chicken and potatoes with punchy Romesco sauce, and fresh pisto with delicate duck egg. Puddings are excellent – try the creamy rice pudding or the rich, velvety chocolate pot that’s given a savoury finish with olive oil and sea salt.
Where The Pancakes Are, Flat Iron Square – for brunch
This is a pancake house with serious style. Following various residencies in London, Patricia Trijbits is happy to finally welcome diners to her first permanent space in Flat Iron Square, a collection of newly converted railway arches near London Bridge. A custom-built oak bar and kitchen area along with wooden tables and seats based on retro Dutch school chairs give the space a calming Scandi feel. The railway arch is warmed up with a whole wall of white felt cut outs and ceiling planters that brim with greenery to intermingle with modern light installations.
As it says on the tin, this clean and bright spot specialises in stacks of buttermilk pancakes. Where The Pancakes Are takes pride in its sourcing of ingredients, with high welfare eggs from Kent, organic flour and 100% pure maple syrup, hand-tapped in Quebec, Canada (plus, it’s packed with minerals and antioxidants). Try the popular savoury dish found within the section titled ‘Dutch babies’ – an American interpretation of a 17th century German oven-baked pancake recipe, it’s a Yorkshire pudding-esque pancake layered with asparagus, goat’s and cheddar cheese, decorated with roast thyme and rosemary sprigs with a side salad of fennel, rocket and kale.
Although he worked at Michelin-star level with the likes of Marco Pierre White and Pierre Koffmann, former British soldier Richard Turner’s name is now synonymous with barbecuing. “I first started cooking over live fire 10 years ago in the gardenof my pub, The Albion in Islington,” says the executive chef of the Hawksmoor restaurant group, which has sites in London and Manchester.
“I bought a huge barbecue to cope with the seasonal fluctuations of the pub and acquired a reputation as a live-fire cook.”
He prefers to use fruit woods, particularly apple and cherry, although the restaurant group’s decision to cook this way was “a happy accident” as their original Spitalfields site inherited a charcoal grill from the previous Turkish restaurateurs.
“To be honest, as a business, it is rather expensive. A live-fire restaurant needs state-of-the-art extraction and filtration, which can add hundreds of thousands of pounds to the cost of your kitchen build.”. thehawksmoor.com
Vinegar Yard, London Bridge – for al fresco drinking and street food
From the folks behind London Bridge’s popular foodie destination Flat Iron Square, this amalgamation of drinking terraces, bars and street-food trucks is a great al fresco hangout. Sip on a gin and tonic or a botanical spritz under the greenery-wrapped pergola of the Tanqueray terrace, choose an Atlantic IPA from the bar that shares a space with artist Joe Rush’s workshop (check out his installations made from scrap metal scattered around the space), or order a glass of fizz from the pastel-pink prosecco van.
Take your drink of choice to the grassy area of benches and tuck into street food from Baba G’s (chicken tikka burgers, loaded masala fries and poppadom nachos slathered in Indian salsa and fresh mint raita), Up in My Grill (perfectly pink flame-grilled bavette or picanha steak on beef dripping fries with chimichurri) or Nanny Bill’s (burgers and croquettes galore).
Bala Baya, The Old Union Yard Arches – for Middle Eastern food
Tucked down The Old Union Yard Arches, in a brick-exposed railway arch, Bala Baya is a new Tel Aviv-inspired restaurant in Southwark. It’s the first solo venture from Eran Tibi, who cut his teeth at Ottolenghi. Like Eran, who had us ‘sampling’ bitter orange vodka shots on a school night, it’s lively and energetic, and I have no doubt that over time the restaurant will become a staple on the London dining scene.
Arthur Hooper’s, Borough Market – for market produce
Set up in a former Victorian fruit and veg wholesaler’s premises, known by the same name, restaurant and bar Arthur Hooper’s celebrates what once was with innovative fruit- and veg-centric European small plates, with ingredients sourced from and via the market on its doorstep.
Under arches, on the periphery of London’s Borough Market, Arthur Hooper’s small restaurant and bar spills outside to a seating area facing energetic street vendors and the general market area. Inside its tall ceilings, illuminated floor-to-ceiling glass cupboards, cool grey and black walls and dimly lit decor sets the scene. Black banquette seating with separate tables are surrounded by high tables and chairs, while at the corner bar you can grab a drink or dinner.
Having cut her teeth at London Italian minimalist restaurant Zucca, chef Lale Oztek‘s menu suits the venue to a tee with a selection of 15 or so small plates divided into meat, fish and vegetables with the latter holding the most options and variety, as well as permanent cheese and cured meats plates and ‘bites’; buttery Nocellara olives, Vinci olives, smoked almonds for £3-4, and a short specials board.
The cheese and cured meats plates serve two-three slices of each with a couple of pieces of crostini and a pickle or chutney made in house. There’s a choice of four cheeses and the same number of meats, and the selection is a cut above the norm: we had Welsh blue cheese Perl Las and a Welsh salami-like lamb merguez.
Changing around four times a season, the menu takes into account what’s available in Borough Market and includes a wine list detailing mostly European wines with some interesting choices from Slovenia and Portugal.
Shangri-La at The Shard – for a special occasion with city views
If The Shard had toes, they would tickle Borough Market, from where the splendidly high-rise hotel sources much of its produce. Initial impressions of main restaurant, TING (on level 35), are magnificent: the lift doors open onto a spectacular and uninterrupted panorama of London, dominated at first by St Paul’s Cathedral. Low tables and armchairs are sensibly arranged to soak up as much of the view as possible.
The food lives up to the view: Dorset crab, cucumber, mango, passion fruit and tomato to start; organic lamb loin with sake, soy, Erengi mushroom, apple and shiso to follow. Sommelier Anne Lomas is unstuffy and approachable despite the glam surroundings. The ground floor’s Lang sells yuzu cheesecake to eat in or take away.
Don’t leave withoutvisiting Gong, the highest bar in London; and with a pool, too. Try The Big Smoke, a gin, sherry and vermouth cocktail served in a dramatic, smoked-at-table martini glass.
TING at Shangri-La also does a fabulously exotic twist on afternoon tea. If you’re open-minded, enjoy Asian food, and would prefer to gaze across a sparkling city rather than a Victorian dining room, then you can’t get much better.
Diners have the choice of a traditional afternoon tea or an ‘Asian-inspired’ afternoon tea… the latter reigns supreme, with fat, moreish steamed prawn dumplings and delicate crab soft rolls in place of finger sandwiches. Service is spot on – after loudly complimenting our dumplings, we were quickly presented with another piping hot batch to enjoy.
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Imogen Hope<![CDATA[Ninja deals July 2024: best offers on air-fryers, blenders and more]]>https://www.olivemagazine.com/?p=2176412024-07-01T11:22:03Z2024-07-01T11:17:25Z
When it comes to kitchen appliances, Ninja is one of the biggest names in the business. The brand has secured itself as one of the most popular in the UK with its viral products like the Ninja Creami, not to mention air-fryers – which can be so popular that we’ve seen sale numbers limited to two per customer on a number of them.
Our experts have tested a number of Ninja’s products across criteria including sustainability, value for money, ease of use and cooking results. The products regularly impress. Ninja’s commitment to recyclable packaging is particularly impressive, which is sadly fairly unusual among its competitors.
Ninja products can be fairly pricey. With many UK retailers hosting spring sales at the moment, we’re here to help you sort the deals from the duds and find your new Ninja appliance at a great price. Our expert reviews team are seasoned when it comes to finding honest opportunities to save.
When you’re on the look out for deals on Ninja appliances, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal. There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
We have seen a number of products go out of stock and the best deals seem to be lasting only for a short time. To avoid disappointment we recommend buying as soon as the model reaches a price that you’re comfortable with.
This air-fryer boasts Ninja’s largest capacity, with a drawer that can be used as a single 10.4-litre space or divided into two. This means you can cook large dishes like a side of salmon or a leg of lamb, or use it to cook a whole meal with the protein in one drawer and sides in the other. On test, we were impressed that while cooking salmon and chicken at the same time using the sync function there was no smell or taste transfer.
Almost completely ready to use straight out of the box, the Dual Zone AF300UK makes for a striking piece of kit on the kitchen counter. A clear and concise instruction manual accompanies this model, and while you’ll be able to complete basic air-frying tasks with ease, setting up the ever-so-useful sync function (programme both drawers to finish cooking at the same time) does require some assistance from the manual. From duck breast to chips and sausages, we were thoroughly impressed by the results of all our test recipes.
Boasting six useful cooking functions including air-fry, roast and dehydrate, this model impressed us most after testing out the baking function; we enjoyed a well-baked, nicely risen cake. But even if you’re not looking for a model to bake in, the AF160UK excelled in other areas, such as roasting a whole, small chicken and producing great chips. The control panel is simple to navigate and audible notifications guide you through the entire cooking process.
This dual-drawer model can also be programmed so different foods finish cooking at the same time. If you like the sound of the AF300UK, but think its 7.6L capacity may be too small, the AF400UK boasts a spacious 9.5L capacity, so is great for larger households. The cooking results were impressive, whether it was chicken, fish or veggies, everything was browned evenly and stayed moist. We noticed no transfer of smell or flavour between baskets, meaning you could happily cook dinner and dessert in this air-fryer.
Ninja Foodi MAX Health grill and air-fryer AG551UK
Similar to other health grills from Ninja, this model has the feel of a pizza oven with a lid that opens upwards. As well as air-frying and grilling, it offers great versatility with the ability to bake, roast, dehydrate and reheat. To test the air-frying function we cooked chips which, despite having no oil, were crisp and fluffy. We tried the grill function with courgette which had attractive grill lines and didn’t stick despite the lack of oil. It comes with a cooking probe to help you ensure perfectly cooked joints of meat. We used this when cooking a whole chicken which took 40 minutes and was juicy, retaining a good amount of moisture.
The versatile AG301UK not only air-fries, but it doubles as a health grill, too. Design-wise, it’s unlike many of the other air-fryers we’ve tested; rather than having a pull-out drawer or an oven-style opening, ingredients are placed inside after lifting the lid. Generally, this model cooked food well: it browned evenly and particularly excelled when cooking chicken, salmon and halloumi. We loved the extra features like the progress bar to indicate the preheating time and intuitive controls.
Ninja Foodi MAX Pro Health grill, flat plate and air-fryer AG651UK
With seven cooking functions to explore, the ultra versatile AG651UK allows you to grill, griddle (flat plate), bake roast, air-fry and much more. It’s not got a small footprint, but considering the wealth of cooking tasks it can complete, this comes as no real surprise. The control panel is intuitive, but you’ll need to consult the manual when assembling. Our test recipes cooked well on the whole and we particularly liked the even and defined grill lines imparted onto our halloumi, though we found the temperature probe a little unreliable when cooking chicken.
As with other Dual Zone air-fryers, the height and footprint of this model demands a good amount of real estate on a countertop. It has a large capacity making it a great option for catering to a crowd, a large household, or if you prefer to cook multiple dishes in your air-fryer simultaneously. It also has a cooking probe included, which we found helpful in cooking our chicken breast on test, although it did take a while to get used to the functions of the probe.
This is one of the first air-fryers Ninja released in the UK and looks very typical of a single-drawer, round air-fryer. At 3.2L, the basket is sturdy and holds up to the model’s four pre-set functions to roast, dehydrate, reheat and air-fry. As the machine is at the more affordable end of Ninja’s air-fryer offerings (that’s before any savings), it lacks some of the bells and whistles you’ll find on pricier models, but it does the basics really well. On test, we were impressed by the dehydrating function as well as the air-frying function which produced evenly cooked chips and satisfyingly intense roasted vegetables.
Ninja UK blender deals 2024
Ninja Foodi Power Nutri Blender 2-in-1 with Smart Torque and Auto-iQ 1100W CB100UK
This blender is one of the most powerful that we’ve tested, blitzing everything we tried in 30 seconds or less. While it is pretty noisy (and may well make you jump on first use) we were impressed by the result. You get two cups with this machine — one with a spout lid and a bowl with a storage lid. As with many other Ninja products we’ve put to the test, we enjoyed the thoroughness of the instruction booklet, which included a quick-start guide and helpful recipe book.
If versatility is a priority for you when it comes to kitchen appliances, this offering from Ninja is likely to tick a lot of boxes. It comes with a roomy jug for food processing, a sturdy glass blender and a single-serve blender with the capability to complete a number of different functions like sauces and spice mixes. We found this blender super powerful, making its way through all our ingredients in a matter of seconds.
The Ninja Creami is an ice cream maker with a difference. Where most ice cream makers work by churning and freezing the mixture simultaneously, this model requires you to freeze the ice cream base first before putting it in the machine. It then uses powerful blades to shave the frozen mixture and churn it together. We found this produced a smooth, creamy ice cream.
This model has gained something of a cult status in the last year, and on test we definitely understood the hype around it. It’s pretty unusual to see the Ninja Creami on sale, so if you’ve got your eye on one, we’d recommend acting fast.
Ninja Speedi 10-in-1 Rapid Cooker and air-fryer ON400UK
The Ninja Speedi is a multi-cooker with the capability to steam, bake, slow cook, roast, dehydrate, air-fry and more. If you’re interested in air-frying but want to prioritise versatility this could be a really good option. The internal tray means you can cook in two layers inside the machine, essentially doubling the capacity of its 5.7L pot. To air-fry, the tray needs to sit on the base of the pot before you can use it as a normal air-fryer, or to air-fry elements before incorporating them in the rest of a dish.
Like many Ninja appliances that we’ve tried, this model is super user-friendly with a dial which turns to select one of the nine pre-set cooking functions. These include slow cooking, grilling, air-crisping, dehydrating and pressure cooking, making it a versatile piece of kit. It looks impressive straight out of the box, and comes with a set of guides and instructions which will put you at ease even if you haven’t used a multi-cooker before.
Ninja Foodi MAX 15-in-1 SmartLid multi-cooker with Smart Cook System 7.5L OL750UK
With a single lid and 15 pre-set functions this model of multi-cooker leaves behind many of the difficult eccentricities of older models. The result is a versatile and yet streamlined appliance which performed well on test. We used the sear function for the vegetables and meat for our beef stew before using the slow cooking function, which produced a rich stew with nicely rendered fat.
Ninja Woodfire electric BBQ grill and smoker OG701UK
This barbecue from Ninja is a great example of its innovative technology. It’s powered by electricity, but has an integrated smoker box that burns wood pellets to add a smoky flavour to food – without using charcoal, gas or open flames. If it’s versatility that you’re after, this machine is sure to impress with seven functions that include grill, air-fry, roast, bake, dehydrate, reheat and smoke. Temperatures can reach up to 260C and there’s also an in-built timer and non-slip feet to keep it steady.
While different from many pizza ovens we’ve tested, this is a versatile model with features for barbecuing and smoking as well as cooking pizzas. Although a little boxy in design the pizza oven is well built, with an attractive and easy to use control panel. There are six different pizza settings on offer: artisan, thin, pan, New York, frozen, and custom. Since the oven is entirely electric, it lacks the open flame which usually gives leopard spotting to a pizza crust so our pizzas were a little pale, but they still tasted great.
How to use a Ninja air-fryer
Air-fryers have certainly been the ‘it’ kitchen appliance of the last year. But with so much discussion around them, do you really need one?
Air-fryers work by circulating hot air to give foods a ‘fried’ finish but with a fraction of the amount of oil used for deep fat frying. They have excellent energy efficiency credentials, plus are great if you live in a smaller household and want to cook without turning on the oven.
If you’re after versatility, an air-fryer could also be a really good option. After a quick three minutes of pre-heating, Ninja’s air-fryers can reheat, bake, dehydrate, max crisp and roast. The pre-sets available will vary depending which model of air-fryer you choose, but you can use your air-fryer to cook everything from halloumi fries to brownies.
For more inspiration, check out our comprehensive guide to the best Ninja air-fryers.
How to get a good deal on Ninja products
Ninja is one of the biggest brands when it comes to small kitchen appliances, and it releases new products on a regular basis. So whether it’s a blender, food processor, air-fryer or a different appliance you’ve got your eye on, you’re more likely to find a good saving on a slightly older model, as the latest releases are rarely included in sales periods.
Other important factors to consider when looking for a good deal include precisely how you’d like to use the appliance. Some work well for one specific function, while others have been made with versatility in mind and can complete a number of functions to a high quality. However, buying a ‘versatile’ appliance is only going to give you true value for money if you regularly use all of its functions, especially as these are the appliances which tend to have a higher cost attached to them.
How do we select deals?
Our expert reviews team have years of experience working the biggest annual sales events to find the best deals. Throughout the year, we test and review dozens of products across different categories, and look to find deals on appliances we found impressive during testing.
There are a number of different things we look out for when selecting deals, like how much money the deal is saving and how much this is as a percentage of the original price — the best deals tend to be from 20 per cent off and upwards.
Another important factor is the retailer where the deal is being listed. We advise that you only buy from retailers which your recognise and trust. Remember, if a deal seems too good to be true, it probably is.
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Adam Bush<![CDATA[17 July recipes]]>https://www.olivemagazine.com/?p=1432442024-07-01T11:34:12Z2024-07-01T11:15:55Z
Want to know what’s in season in July? Looking for July recipe ideas? Use firm mackerel, sweet tomatoes from the garden and juicy cherries from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers.
Cherries are small, deep red stone fruits which are sweet and slightly tart in flavour. They have a short season from June to July, making them a prized addition to sweet and savoury recipes. However, they can preserved or pickled to enjoy all year round.
No cherry pitter? No problem. Put a small metal piping nozzle on a board, press the cherry on top slowly and the pip will pop out of the top.
Posh toast topper, anyone? Marinate roasted beetroot in a mustardy miso sauce, then pile on top of punchy horseradish ricotta for this colourful appetiser.
Aubergine
Although technically a fruit, the aubergine is a popular vegetable around the world. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. But you can also find long, thin aubergines and small pea aubergines that are green and white. Look for unblemished, shiny, taut skin when buying.
Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy and tangy.
Fiery ‘nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it’s an ideal midweek meal for two.
Red peppers
Sometimes known as bell peppers, these come from the capsicum family but aren’t hot like their chilli cousins. Instead, they have floral, sweet flesh and keep really well in the fridge. When buying, avoid any peppers with soft or wrinkled flesh.
Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. Here, it’s served with a salad of freekeh and leafy herbs and flatbread.
Gooseberries
From the currant family, these tart, grape-sized berries are perfect in puddings. There are two varieties: one with a green-yellow hue and another with red skin. When buying, look for plump, firm fruit with taut skin that yields slightly when gently pressed.
Gooseberries can be used in savoury and sweet recipes – choose red ones for this aromatic tagine to bring sweetness and tartness to the dish.
Broad beans
Sometimes called fava beans, broad beans come in long pods that need to be removed before cooking. The bean itself has an outer skin, which can be eaten or removed (known as double podding) – this is made easier by cooking for 1 minute in boiling water to loosen the skins.
This dish makes great use of broad beans with smoky, paprika-coated hake and golden, crispy new potatoes.
Swiss chard
Don’t be afraid to mix it up with chard and go for different colours – there’s next to no difference in taste, though ruby chard with its rich red stalks is slightly stronger in flavour.
Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner.
Flat-leaf parsley
Also known as Italian parsley, it has a much softer leaf than curly parsley and is often preferred for use in salads and as an ingredient. Don’t forget to use the thin stems – they’re packed with parsley flavour and come with a pleasing crunch.
Parsley doesn’t always have to be just a garnish – here, it’s the hero of a summery salad made with the freshest, greenest leaves.
Mackerel
Known for its shiny, iridescent skin, mackerel is a fish high in natural fats and omega-3 fatty acids. Mackerel spoils quickly, so look for really fresh, firm fish or fillets with shiny, not matte, skin.
This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and ‘nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to good use.
Chillies
There are more than 200 varieties of chilli, all varying in colour, heat and size, and originating in South and Central America. The chillies for this recipe are the usual red and green ones available in supermarkets – they have a fresh chilli flavour without too much heat.
This is a take on an Indo-Chinese classic using juicy chicken thighs. It’s spicy, sweet and deeply savoury – everything you want from a meal.
Tomatoes
All tomatoes originate in South and Central America, and were brought to Europe in the 16th century by the Spanish. Since then they’ve become the cornerstone of many European and Asian cuisines. Sweet, sour, floral – tomatoes provide so much flavour.
Soup isn’t just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too.
Runner beans
A popular garden vegetable, runner beans are eaten in their pods and have a fresh, verdant flavour, similar to green beans. They need de-stringing before blanching – simply run a small knife or vegetable peeler down either side of the bean pods to remove the strings, then top and tail. You can BBQ, blanch, roast or steam them, or make this spiced, crunchy pickle for sandwiches and cheese platters right through the season.
This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman’s, or in antipasti platters and sandwiches.
Scallops
Scallops have two seasons, December-February and June-August. Their sweet flesh is a chef’s favourite and you’ll find them in many high-end restaurants, and don’t forget the creamy roe (coral), too. They are considered slightly tricky to cook as they become rubbery when overcooked but don’t be put off – a very hot pan and brushing with oil rather than oiling the pan will help perfect your skills. There are many species of scallops, with some of the best being found off the coast of Scotland. Look for hand-dived scallops which use sustainable fishing methods and avoid damaging the seabed.
Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace.
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olivemagazine<![CDATA[Best new restaurants in London to visit in 2024]]>https://www.olivemagazine.com/?p=1896092024-07-01T11:19:11Z2024-07-01T11:05:25Z
Looking for new restaurants in London? We’ve visited the hot new openings in the capital to come up with our regularly updated best London restaurants list, expertly reviewed by our team…
Greek island-inspired crudo and clay pot centrepieces
From our pro reviewer KS Tong: ‘The menu at Oma begins with a sneaky hero in the form of the wood-fired laffa flatbreads and açma verde (akin to a bagel twisted with wild garlic). These are made on-site in the basement bakery with wild-farmed British grains under the direction of Eyal Schwartz (the former head baker at cult favourite bakery E5 Bakehouse) to go with a selection of house spreads, including a salt cod XO labneh that was pure heaven.
I could’ve easily just stopped here, via a few samples from the 23-page-strong wine list featuring 450-plus predominantly Greek producers, and left content. But to miss the crudo menu would be criminal (the name Oma draws from the Greek word for ‘raw’ after all) – and yellowfin tuna with zesty clementine ponzu and crispy garlic certainly delivered. Small plates of lobster bisque börek and spanakopita gratin, and skewers of dry-aged Cornish lamb chop (from renowned high-quality, high-welfare supplier The Cornwall Project) were a sensory slam dunk, each thoughtfully curated and purposefully executed.
But the real centrepieces are the bigger clay pots, and the oxtail giouvetsi served with bone marrow and beef fat pangrattato was a worthy dish – rich, heavy and a striking contrast to the rest of the menu, which is much fresher and lighter. It’s the perfect dish to set you up for dessert, where the sticky date pudding is not to be missed and pairs nicely with an Oma negroni.’ oma.london
TOU, Borough Market
Pet Nat wines paired with Japanese-inspired finger food
Located above the Globe Tavern in the heart of bustling Borough Market, TOU is the capital’s latest answer to the perfect weekend tipple. Open from Thursday to Sunday, the restaurant offers Pet Nat wines alongside a compact menu of Japanese-inspired snacks. For the uninitiated, Pet Nat is short for Pétillant Naturel, a traditional sparkling winemaking technique. Whether this is already your favourite drink or you’re a first-timer, TOU’s knowledgeable front of house staff will lead you through the extensive selection on offer.
Wooden floorboards, exposed brick and an open kitchen offers a modern backdrop for TOU’s wines and short menu, which is made up of snacks meant to be enjoyed by hand. While the house pickles of daikon and carrot provide a welcome fresh hit, the Iberico katsu sando is the star of the show: a perfectly crispy Iberico pork fillet is nestled between toasted brioche alongside fresh cabbage, with raspberry and XO shallot sauces providing just the right amount of sweetness. If you can, save room for pudding – the coffee and biscuits sundae is the perfect sweet treat. tou-london.com
Akara, London Bridge
Contemporary West African dining
Akoko’s more casual off-shoot lies in Borough Yards’s refurbed railway arches. Light pours into the contemporary space, where vibrant artwork is framed by whitewashed enclaves set into brick walls.
Owner Aji Akokomi puts the spotlight on the namesake akara dish. This crisp, fluffy black-eyed bean fritter is stuffed with barbecue celeriac or prawns, served elegantly on a stone cube. Snacks include fried chicken nuggets with sosu kaani sauce and springy rice pancakes, with a hibiscus-flecked black-eyed bean hummus. Spiced coconut rice, a dish originating in southern Nigeria’s Efik communities, is served in a pot with a wooden spoon to scoop onto the side of mains. Slices of 24-hour slow-cooked short rib are topped with a Nigerian peanut-based sauce, and cabbage is cooked over charcoal until meltingly soft, then served with a vibrant Ghanaian abunu abunu (green green) sauce. Desserts hold their own – coconut and lime sorbet is creamy and zingy, while chocolate mousse is elevated with banana caramel and feuilleutine wafer crackers. A Ghanaian pineapple and passion fruit spirit is combined with rum, hibiscus and citrus for a tropical rum punch, while cacao-infused Campari and date vermouth lend richness to the negroni. akaralondon.co.uk
Niju, Mayfair
Japanese steak and sushi with a contemporary edge
Endo Kazutoshi, arguably London’s most esteemed sushi master, is behind this new Mayfair Japanese grill, with exec chef Chris Golding overseeing the menu day to day. Careful sourcing, luxe ingredients and well-honed kitchen skills create a unique menu inspired by ‘katei ryori’: homecooked, seasonal dishes, some – like dover sole, asparagus and nori butter – served tableside. Wagyu, that most highly-prized beef, is sourced from Japan and England, cooked simply over Japanese charcoal and offered with fresh wasabi and yuzu salsa verde. Sashimi includes indulgent cuts like otoro (fatty tuna) served classic style or with a contemporary Niju twist – ‘aburi’ (seared) with caviar. Vegetables are treated with equal care, from grilled aubergine with white sesame dressing to spicy spinach with sobacha (buckwheat tea). A sushi counter and glass panel revealing all the kitchen action add to the buzzy atmosphere. The basement Nipperkin bar uses British ingredients, some grown and distilled on site in its hyper-seasonal cocktail list. nijulondon.com
The Brush Grand Café, Hoxton
All-day dining featuring European classics with a backdrop of street art
Hoxton’s new art’otel’s hub is this bright, airy restaurant, knocking out the kind of uncomplicated food we fancy eating everyday: salads nicoise and caesar; crisp flatbreads topped with ’nduja, basil and mozzarella; schnitzels made with veal or aubergine; decent burgers, meatballs and moules frites. Lots of skill in the pastry section, too: Basque cheesecake and a strawberry éclair show a lightness of touch. Cocktails include 50 Shades of Champagne with an intriguing champagne ‘air’ garnish (a delicate foam). Graffiti-style murals by British artist D*Face are another compelling reason to visit. thebrushhoxton.co.uk
Mimosa, Regent Street
Upscale Riviera-style cooking in glamorous surroundings
The copper and pink interior has instant wow factor, and the Riviera menu – where the south of France meets Italy – more than matches up to the alluring atmosphere. A little gift from the kitchen comes with a useful note to eat in one mouthful: a green ‘olive’ with the texture of a liqueur-filled chocolate truffle and a delicate olive oil umami. Mimosa eggs – like devilled eggs but reminiscent of the yellow flower so prevalent in Provence – are made luxe with truffle, caviar and bottarga. Raw bar dishes to share include carpaccio like beef with fried capers and parmesan, and sea bream with an Asian twist in its soy bean and ginger vinaigrette, served on a fish-shaped platter. Mains are substantial and prices reflect this with a côte de boeuf and a whole sea bass hitting over the £100 mark. Baked tagliolini with lobster, tomato and tarragon, and veal meatballs are also good to share. Flattering lighting and a French martini or two make it a perfect date night restaurant. mimosa-rivieracuisine.com
Crispin at Studio Voltaire, Clapham
An art space where seasonal food is the main attraction
This new outpost joins Soho’s Bar Crispin and the original Spitalfields restaurant to bring its well-respected brand of casual, seasonal cooking to Clapham. Housed in an arts institution and gallery, the functional space – whitewashed brick walls, stainless steel counters, specials blackboard and simple wooden seating – serves imaginative, well-priced smaller plates to start or share, such as confit tomatoes with almond cream and pickled wild garlic; charred leeks with yogurt and salsa; grilled mackerel, cucumber, sour dill; and the kind of mains you could eat every day: grilled chicken leg, borlotti beans and ’ndujaa and breaded pork. Brown butter cake with rhubarb and fennel seed and custard tart will convert even the most ardent pudding refuseniks. Wines focus on smaller producers and a drinks list includes just one or two well-made cocktails. studiovoltaire.org/crispin-at-studio-voltaire/
Los Mochis London City, Liverpool Street
Mexico meets Japan in this ambitious, lively space with views over the City.
Executive chef Leonard Tanyag has brought the unique concept from the vibey Notting Hill original to a bigger audience high above Liverpool Street. Combining vibrant Mexican dishes and ingredients with the delicacy of Japanese cuisine, the comprehensive menu is designed to share and surprise. The tasting menu showcases the best: 10 dishes, from guacamole to enjoy with a mocktail through to a purple yam panna cotta. Highlights include teriyaki duck on crispy rice, sea bass ceviche with shiso-truffle soy; spicy yellowtail maki and the signature trailer park chicken taco (fried chicken, jalapeño BBQ sauce, habanero gochujang with toasted sesame and parsnip chips – genius). The clubby soundtrack, roof terrace, impressive agave selection and late-night snacks attract expense account groups as well as weekend thrill seekers. losmochis.co.uk/lc/london-city
Yasmin, Piccadilly Circus
Rooftop dining with a Middle Eastern flavour
Come for the sunny terrace and jewel box interiors, stay for the sharing plates at chef Tom Cenci’s latest venture at Piccadilly Circus. Inspired by a stint in Istanbul, the menu majors on superior dips, flatbreads and zingy salads and grills. Sesame seed hummus gets a lift with raisins and peanut dressing; whipped sheep’s cheese features hot honey and isot biber (dried chilli pepper). The sumac smoked duck salad with grilled corn is a must order. Pair salmon and olive skewers with smashed cucumber and batata harra potatoes. Signature desserts are the pistachio ice cream sandwich and turkish delight cheesecake. Delicately spiced cocktails work throughout dinner – try Shapash, which blends tequila with chili, watermelon, strawberry and citrus. yasminsoho.com
July, Fitzrovia
All-day grazing inspired by Alsace
Alsatian-inspired food gets a glow-up in this cute new all-day space on Fitzrovia’s foodie hub, Charlotte Street. Share snacks like deep-fried munster (a mild, soft cheese) or pork and apricot terrine while lingering over a glass of low-intervention wine for lunch or early evening, or book for dinner where the highly seasonal menu might include white asparagus with brown butter; braised sausage with mustard and sauerkraut; rhubarb and custard crêpe. A small, well-curated drinks list features lighter versions of classics like melon negroni and the best Alsatian riesling and pinot gris. july.london
Singapulah, Shaftesbury Avenue
Authentic Singaporean hawker dishes
Londoners and tourists queue for up to 40 minutes at key times to bag a seat at restaurateur Ellen Chew’s celebration of Singaporean food, with beloved suppliers namechecked on the menu (such as fishball supremo DoDo, and Udders ice cream – its durian flavour has a Marmite response). Head here for comforting bowl of noodles, nasi goreng and beef rendang. Singapore laksa is served over mee tai bak – short noodles which make it easy to eat with a spoon (less of a slurpfest!). Snacks and small bites include fried chilli crab bao and kueh pie tee savoury pastries topped with prawns and peanuts, best shared with three or more. The utilitarian space is softened with a pastel colour scheme, colourful ads as artwork with shelves lined with ceramics and products. Signature cocktails and mocktails feature ingredients such as Yeo’s chrysanthemum tea. singapulah.co.uk
Morchella, Rosebery Avenue
Mediterranean dishes reimagined in a former bank off Exmouth Market
Light, bright and roomy, this restaurant/wine bar is a new venture from the team behind Perilla. One of its USPs is the individual cutlery drawers in the tables, which house complete table settings – this creates uncluttered tables with more room for food. The menu is modern Mediterranean – salt cod comes in churro form rather than as fritters, on a plate of romesco sauce; panzanella is made with radicchio; and scallops are fluffy with cauliflower mushroom and dripping with buttery juices (you’ll need the pepper dulse focaccia for mopping them up). Spanakopita is reimagined as a neat, ultra-crisp, sausage roll like affair. And there are three desserts, one of which is the lush portokalopita made with crumbled filo pastry. morchelladining.co.uk
From The Ashes at Five Points Courtyard, Hackney
BBQ legends Martin Anderson and Curtis Bell have a new home in Five Points Brewing Co’s expansive outdoor area beneath the railway arches. The succinct menu of smoker stars includes crisp beef brisket tacos, legendary ‘nduja doughnuts and brioche buns stuffed with smoked pork, garlic mayo and pickles. Meat-free options are equally excellent – floppy flatbreads doused in zaatar to scoop up sweet squash hummus and grilled hispi cabbage slathered in vegan ‘nduja and tahini yogurt. If you can’t decide what to order, the chef’s BBQ platter gives a taste of three meats and sides (loaded fries and bacon-adorned lettuce wedges) for £55. fromtheashesbbq.co.uk
Carmel, Fitzrovia
Eastern Med menu in prime central London spot
Small plates and sharing dishes are at their best in this Eastern Med menu from the team behind grill house Berber & Q. Vegetables are lavished with as much love as meat and fish, as apparent in blackened aubergine with tahini, sumac-pickled onion and pomegranate; and braised chickpea, wild spinach, xigalo (a soft cheese from Crete), mint tomato and chilli. A small raw and cured choice includes scallop crudo with a piquant peach gazpacho; flatbreads feature imaginative toppings like asparagus and crab or cod’s roe; and dishes to share include the burnt lemon urfa chicken made glossy and deliciously sticky with pomegranate and mustard jus, as well as generous servings of pasta such as ricotta agnolotti with oregano and tomato butter. A chilled soundtrack, indoor-outdoor design with oversized ferns, low-intervention wines and potent cocktails create a laid-back atmosphere. carmelrestaurant.co.uk
YiQi, Chinatown
Pan Asian with quirky interiors and big flavours
Insta-friendly cocktails and interiors give this Chinatown newbie instant standout, but the quality of the cooking and diverse menu make it more than just social media hype. The menu shows Thai, Malaysian and Chinese influences. Assam sauce – sour and gently hot with tamarind and chilli – features in head-on prawns and scallop starters as well as its signature bamboo tube rice seafood dish. Stir-fried clams are fragrant with soy, oyster sauce and curry leaves; pumpkin king prawns are rich and creamy; skate is spiked with yuzu. Charcoal chicken wings and grilled short rib are best eaten with your hands (gloves are provided) and crab is also brilliantly messy. The abacus wall and clever cocktails (try the quirky Magic Mike) add to the fun. @yiqipanasia
Med Salleh Viet
Friendly Vietnamese street-food style spot
The busy front of house team greets everyone as friends in this café-style Vietnamese near Notting Hill. Sister restaurant to Malaysian Med Salleh, Viet’s menu must-order is its pho. The bone marrow broth is simmered for 18 hours and served from a teapot over raw beef with noodles, beansprouts and chilli, lime and herbs. Lamb rack, king prawn and whole squid – cut at the table – are smoky from the barbecue. Other street food stalwarts include summer rolls with prawns, or veganised with oyster mushrooms; chicken, beef or prawn bun cha; and a refreshing mango salad, as bright and zingy as Viet’s yellow and blue interior. medsalleh.co.uk/med-salleh-viet
Freakscene sushi and robata, Balham
Lively Pan-Asian neighbourhood joint
Chef Scott Hallsworth and Aussie comedian Adam Hills have opened the second outpost of this lively izakaya-style restaurant that’s big on tunes with your tacos, tempura and tataki. Small and neon-lit, its punchy flavours and potent cocktails are great for a gang, while sashimi omakase and a considered wine list with a nod to Scott’s western Australian heritage make it equally suitable as a serious destination or date spot. Edamame are scorched and dressed with sake, lemon and butter; salt-grilled mackerel mochi toasts are a must-order, lemon sole with spicy shiso ponzu speaks to the kitchen’s experience and skills. Extra bonus? Gluten-free and vegan menus. freakscenerestaurants.com
Pollini at Ladbroke hall, Ladbroke Grove
Imaginative Italian in grand, artistic surroundings
An intuitive front of house team, dramatic interior and Italian classics with a twist make it worth a little trek off the beaten track (10 minutes from Ladbroke Grove station). The high-ceilinged room is dominated by a huge light fitting against a monochrome colour scheme. Chef Emanuele Pollini makes childhood favourite lasagne his own by recreating the flavours within ravioli complete with crispy shards to mimic the crunchy topping; seabass crudo is elevated with bottarga; a breaded, on the bone veal chop is doused in a rich chicken and parmesan sauce. A small carton of squacquerone – a delicate, soft cow’s cheese is served with figs, and gelato, particularly nocciola (hazelnut) is as good as you’d eat in Italy. The two- or three- course artist lunch is a good intro at £24/£28* respectively. ladbrokehall.com
Florencio, Marylebone
Chef Diego Jacquet has opened a pizzeria near his contemporary Argentinian grill, Zoilo. Pizzas are made from a 48-hour fermented dough and finished with toppings including Buenos Aires’ popular three-cheese muzza style. Options include
El Cuartito topped with chorizo, grilled peppers and jalapeños, and Martita laden with gorgonzola béchamel, courgettes and walnuts. florenciopizza.com
Med Salleh, Bayswater
Med Salleh Kopitiam brings the flavours of owners Med Pang and Koi Lee’s childhood memories of Malaysian street food. The menu covers Malay, Chinese and Tamil cuisines in a setting that also looks back, paying homage to the 70s household aesthetic that Med and his family grew up with. There’s even a mini grocery corner (kedai runcit) with a variety of snacks. Med’s grandma’s recipe for Hainanese chicken rice is a highlight of the menu and sits alongside dishes such as satay, laksa, beef rendang, char kuey teow (stir-fried noodles) and ais kacang (shaved ice with a selection of toppings including red beans). A buffet breakfast including roti canai and nasi lemak is served each morning. medsalleh.co.uk
Solis, Battersea
Solis is the personal product of Ana Gonçalves’ (along with husband Zijun Meng, who together are behind cult favourites TĀ TĀ Eatery and Tou) desire to showcase food from her childhood and challenge the conventional expectations of the steak night. With bold flavour influences from Spain, Portugal, Uruguay and Argentina, Solis is looking to break the mould without breaking the bank. Located right in the heart of Battersea Power Station’s multi-billion-pound restoration and redevelopment, it offers an accessible menu headlined by its signature grilled spatchcock chicken and flat-iron steak, both served with salad, fries and a big side of South American vibrancy. arcadefoodhall.com/solis
Saltine, Highbury
With clean lines and a minimalist interior, Saltine is new to the Highbury Park neighbourhood. Opened by Mat Appleton and Jess Blackstone of Fink’s cafés fame, and with head chef Phil Wood (ex-Spring and St John) at the stove, Saltine has a frequently changing menu, founded on named produce and producers. Expect dishes to look exactly as they are described: veg such as carrots may come whole, skin and all, for example, salad leaves are torn into decent chunks, like in the pumpkin scapece, and chicken with Borlotti beans and spinach has a properly soupy sauce. Desserts include a slab of sticky toffee apple cake that everyone is talking about. saltine.co.uk
Juno at Los Mochis, Notting Hill
There are just six coveted seats (and two sittings a night) in a curtained-off corner of Los Mochis in Notting Hill, where chefs Leonard Tanyag and head sushi chef Han serve and explain each of 15 light courses, with helpful hints on how to eat each dish (with your fingers, a spoon or chopsticks). A selection of nigiri features carefully sourced fish, such as kinmedai (snapper), hamachi and blue fin tuna. King crab with ponzu butter and uni (sea urchin) are highlights. There are Mexican touches, too, such as an intense lime aïoli with sea bream and wildflowers, and the dessert options fuse Japanese and Italian ideas. Sake and wine pairings are offered alongside agave and cocktails. losmochis.co.uk/nh/juno-omakase
INÉ by Taku, Hampstead
Sister restaurant to Mayfair’s Taku, this airy, minimalist Hampstead restaurant offers both omakase (14 fish-focussed dishes, plus a dessert) and a la carte. At the eight-seat counter, sushi master chef Meng’s omakase features premium ingredients, including a delicate mussel broth, buttery otoro (tuna belly) with caviar, Carlingford oyster with wasabi cream and ikura (roe), smoked salmon tofu purée, and sashimi, tempura and maki. Head chef Andrew Lim’s contemporary al a carte dishes include a wagyu beef katsu sando and grilled Iberico. While the cooking is at an elevated level, the vibe – with booths and a young team – is refreshingly relaxed. inebytaku.com
Lórian, Sloane Square,
Located in the lively hub of Sloane Square, Lórian is the 45-seater bakery, café and deli sister location of Notting Hill members club, Laylow, headed by chef Emily Dobbs (formerly of Petersham Nurseries) in collaboration with fellow chef Johnnie Collins (chef in residence at 180 The Strand). Seasonality sits at the heart of the veggie-dominant menu and aims to showcase the best of British produce with an array of salads, artisanal cheeses, charcuterie, sandwiches and daily pastries. Sitting alongside this is a succinct and well-curated selection of European wines and their much-touted barista station, as well as refreshing homemade spritz and cold-pressed juices. loriandeli.com
Clap, Knightsbridge
This lively Knightsbridge restaurant is the place to be if you like entertainment in the form of DJs and people-watching with dinner. An international set, familiar with its branches in Beirut, Dubai and Riyadh, laps up the bustle of the open kitchen and sushi bar, which turns out modern Japanese dishes with luxurious touches, such as truffle edamame, a surprising shiitake and sesame salad, hamachi sashimi, otoro and wagyu nigiri, black cod miso and kimchi-spiked lamb rack. Desserts are big on drama, too – the natsu platter is stacked with exotic fruit, matcha cheesecake and mochi. A rooftop bar has views over the city and fascinating light fittings that are made for Instagram. claprestaurant.com
Nest, Shoreditch
The trio behind Hackney’s much-loved neighbourhood spot pulls off the same levels of intimacy in its larger Shoreditch restaurant, with various nooks carved out in the horseshoe layout. Pop into the cosy wine bar area before picking between gnarled wooden booths, a fireside table for six or a counter seat with a view of chefs adding their finishing touches. The eight-course seasonal tasting menu, presented in a tiny wax-sealed envelope, focuses on one hero ingredient at a time, allowing for superb sourcing – think Yorkshire’s Otterburn Mangalitza pork or Welsh Wagyu beef. Seafood season kicks off with a snack plate of tiny trout tarts, cod’s roe with seaweed tapioca crackers and oysters in pickled jalapeño foam, followed by treacly soda bread that hasn’t left the menu since it first featured. Other highlights include crab salad with sea buckthorn emulsion, silky squid noodles in a spicy, XO-laced broth and BBQ monkfish with roast carrot and ginger purée. Each menu is accompanied by an optional ‘one-region’ wine pairing; on our visit a showcase of the diversity of Loire wines, from sparkling pet-nat to a citrusy natural Pouilly Fumé and sweet chenin blanc to complement a delightfully surprising Jerusalem artichoke and chestnut dessert and made-to-order seaweed doughnuts to finish. nestfood.co.uk
Sushi Kanesaka, Mayfair
Its discreet location in the exclusive 45 Park Lane hotel, part of the Dorchester Group, signals the world-class standard of this sushi offering, where exquisite ingredients, preparation and cooking are matched by a front of house team who are on hand to explain the traditions and micro-seasonality of each of the 20 courses. During both two-hour sittings each evening, diners can see the knife skills of chef Shinji Kanesaka or head chef Hirotaka Wada close up, as he and a small team prepare a series of sushi plates, including yariika (squid) with beluga caviar, otoro (fatty tuna) and botan ebi (prawn). The lightly vinegared, salted rice is the perfect temperature and texture to highlight the individual flavours of the fish. Other highlights include kobe beef with wasabi (freshly grated) and tempura of Scottish lobster with a rich Japanese tartare sauce. A sake pairing is also offered. The room is sleek and minimalist, with just nine seats along the main counter. dorchestercollection.com/sushi-kanesaka
Sune, Broadway Market
Sommelier Honey Spencer and her partner Charlie Sims have curated hospitality experience from restaurants across the world to open their own place in Hackney. There’s a real neighbourhood-style buzz to the contemporary space, with a striking terracotta light installation casting a warm glow across the gnarled dark wood tables, prints of fresh produce and sweeping counter with floor-to-ceiling wine racks behind. Honey showcases natural wines, with plenty by the glass, from orange Czech pet nat to fresh Georgian Tsolikouri and South African Syrah. The menu is eclectic and bold, rotating dishes such as crisp potato cake topped with guindilla, anchovies and espelette pepper, sea bass crudo slivers in a vibrant borscht vinaigrette and the signature grilled pork chop bathing in a bisque-style prawn and lemongrass sauce, best paired with whipped brown butter emulsion spooned over pink fir potatoes. Head chef Michael Robins plays with his Canadian heritage in a homage to Montreal’s L’Express, where chefs meet after service for DIY beef tartare and croque Monsieur hybrids. At Sune, he tops a crisp, cheesy toastie with dairy beef tartare for a truly indulgent interlude between courses. sune.restaurant
Bistro Freddie, Shoreditch
Tucked in the quiet back streets between Shoreditch High Street and Old Street stations, almost another world from the hustle of east London that surrounds it, Bistro Freddie has a distinct classic neighbourhood bistro feel, offering generous, down-to-earth hospitality and a menu featuring the best produce of the British Isles. There’s an intimate 45-cover open-plan dining room and plenty of top-quality tipples focussing on small and predominantly independent producers and growers. bistrofreddie.com
Photograph: Oskar Proctor
Bébé Bob, Soho
Bébé Bob is younger sibling to Bob Bob Ricard (of champagne button fame), so high glamour is the name of the game. Ultra-comfortable and gorgeous to look at, the venue is a clever backdrop to what is essentially a menu centred around roast chicken (Vendée or Landes). But, what roast chicken. Rotisseried and served with roast potatoes (chicken fat, of course) and/or chips, and a salad, if you like. Super-luxe starters include three types of caviar or VSOP prawn cocktail, and desserts offer an option of lemon-infused vodka served at -18C, or a perfectly formed paris-brest. Drink champagne, or choose a wine, of which there are a commendable amount served by the glass. bebebob.com
Jamie Oliver Catherine St, Covent Garden
Catherine Street by Jamie Oliver marks the chef’s return to the London restaurant scene. A menu of comforting classics includes starters of devilled eggs, oysters and mushrooms on toast; sharing dishes like ox cheek pie and Sutton Hoo chicken with stroganoff sauce; homemade pastas, daily fish specials, steak and Trevor’s chicken, named in honour of Jamie’s father. Desserts include sticky toffee pudding and the River Café Nemesis cake, a nod to the restaurant Jamie worked in when he was discovered as a TV chef. Enter through an impressive garden-like courtyard with twinkly lights into a dramatic, buzzing main room with comfortable booths, antique lamps and modern art and photography. Suppliers are name-checked, with meat from HG Walter, Cobble Lane Cured charcuterie and Coombeshead Farm bread. jamieolivercatherinest.com
Roketsu, Marylebone
Daisuke Hayashi, trained at Yoshihiro Murata’s three-Michelin-starred restaurant Kikunoi, learned the principles of kaiseki from one of its masters and has been delighting Londoners looking for an authentic taste of Japanese fine dining since opening Roketsu in 2021.
With a more relaxed à la carte experience in mind, Daisuke opened the Bo-Sen wine and dining room downstairs in 2023. With just eight covers, the experience is intimate, the wooden panelling and low mid-century furniture creating an atmosphere that’s just as refined as the minimalist counter-dining space on the ground floor. Daisuke’s handling of seasonal produce remains respectful, balancing flavours and ingredients precisely. Light dishes crafted to be enjoyed alongside extensive wine and sake lists include vegetable takiawase of simmered vegetables with dashi jelly, tsukuri of the day comprising four kinds of beautifully cut sashimi and flavour-packed homemade curry.
Plating is artful and every detail of the Bo-Sen space has been considered, from the elegant furnishings in rich colours to the bespoke Kyoto crockery. roketsu.co.uk
Origin City, Smithfield
Nose-to-tail restaurant in West Smithfield
Provenance is key to the offering at family-owned Origin City. Meat comes from the owner’s farm in Argyll, the seafood from their aquafarm, Loch Fyne Oysters, and the wine list features wines from their organic vineyard in Provence. Butchery and ageing happen in-house, which add to the validity of their promise of pasture to plate and nose-to-tail dining. The room is atmospheric at night, with wooden floors, crisp white tablecloths, and an open chef’s pass allowing you to see the team at work. The seasonal, daily-changing menu favours meat with a small fish and vegetarian selection. Starters range from grilled Morteau sausage, deep Puy lentils and mustard dressing or an excellent pork tonnato with a delicate tuna dressing and caperberries. Mains include a daily chef’s cut of steak, served with rich jus, hispi cabbage and crunchy onions, or a black pig cut of the day with celeriac purée, onion squash and sauce charcutière and diners are given a choice of knife. Desserts are classics such as sticky toffee pudding. origincity.co.uk
Pasero, Tottenham
After moving to London and starting a series of supper clubs around Tottenham, Genevieve Sparrow ventured into a bricks and mortar business. As a morning-to-night venture, Pasero serves coffee and pastries, breakfasts, lunchtime sandwiches and small plates with wine in the evenings, as well as a deli shop to pick up fresh local bread and high-quality charcuterie, among other things.
Its new resident head chef, Angelos Angelides – hailing from the likes of BRAT and Honey & Co – delivers a European menu influenced by his Cypriot and Serbian heritage that features simple but flavour-packed dishes. Start with revitalised classics, bright and vibrant tzatziki and – a particular highlight – the creamiest taramasalata with deliciously salty and crispy shoestring fries. Order plenty of Pasero’s sourdough to dredge through all of this; you’ll also need it for a molten disc of baked goat’s cheese topped with sweet roasted red pepper alongside a bitter puntarelle salad. Other veggie-forward dishes also impress: baked giant beans with feta are satisfyingly hearty while a brown chilli butter supercharges the nuttiness of roast jerusalem artichokes. Don’t miss out on afters – a choice of Neal’s Yard cheeses and luxurious desserts including delicate chestnut and nutmeg cake with poached pear and whisky caramel, and, our favourite, almond-based Daim cake with a thick topping of crunchy nut-flecked milk chocolate. pasero.uk
Maresco, Soho
Following successful openings in Crouch End and Stoke Newington, the team behind local favourites Bar Esteban and Escocesa has ventured into central London with this intimate 48-cover space in the heart of Soho. Billed as a modern tapas bar (with a more formal dining room on the basement floor), expect a seafood-focussed menu at Maresco, featuring top-quality Scottish produce served with Spanish flair and (a lot) of Spanish wine. maresco.co.uk
Ikoyi, The Strand
Jeremy Chan and Iré Hassan-Odukale’s second iteration of their highly acclaimed West African fine-dining restaurant at 180 The Strand. The spice-focussed menu has evolved to new heights and cooking techniques courtesy of a much bigger space, while keeping the theme more than ever on micro-seasonal British ingredients. ikoyilondon.com
Llama Inn, The Hoxton
Having built a cult following in New York, Juan Correa and chef Erik Ramirez have brought their critically acclaimed Llama Inn and its playful taste of Peru across the Atlantic, taking over the rooftop restaurant at The Hoxton hotel in east London. The menu draws inspiration from the chef’s Peruvian-American background and the drinks list features many of the original NYC signature serves alongside a wine list with a focus on low-intervention and biodynamic wines. thehoxton.com
Kima, Marylebone
Fin-to-gill dining concept from modern Greek restaurant OPSO
It’s all about the small details at this minimalist dining room in Marylebone; wave-inspired crockery is handmade in a studio in Corfu and the restaurant’s name, which means “wave” in Greek, is elegantly displayed on one wall. Whole fish glisten on ice at the front, while a selection of cuts for the gill-to-fin menu age in glass-fronted fridges. An example of this zero-waste dining style is sea bream crudo lifted by thyme and lemon zest followed by the ‘shank’ of the same fish served with bacon-studded cabbage fricassee. An elegant take on a Greek salad accompanies, with aged feta crowning a bowl of chopped tomatoes and cucumber, doused in Greek olive oil poured from a carafe to meld with the juices, in which diners are encouraged to dip homemade sourdough. The “wave” theme extends to dessert, where caramelised seaweed plays a glorious role in a crisp millefeuille-tiramisu hybrid layered with coffee cream and caramelised nuts. Cocktails are infused with Greek ingredients – mastic Votanikon gin adds herbaceous notes to a basil cocktail, while clarified feta is used to create a unique twist on a sour. The selection of Greek wines includes a minerally white from Santorini, thoughtfully recommended by one of the very helpful, friendly Greek servers. kimarestaurant.com
Sparrow Italia, Mayfair
This plush modern Italian incorporates Med twists into its smart menu. Set over three floors with a secluded courtyard on the first, the menu presents luxe versions of classics including A5 wagyu carpaccio with pickled mushrooms and truffle, and lobster linguine with aqua pazza. sparrowitalia.com
Manzi’s, Soho
Latest off the block from the Wolseley Hospitality Group, Manzi’s is as glamorous as nautical comes. Set over two floors and with bright, airy blue and white interiors, this is a place of comfort and attention to detail. Head chef Christian Turner’s menu encompasses a beautifully executed monkfish wellington and cioppino fish stew, as well as oysters and dressed crab, Galician-style octopus, fish finger sandwiches and lobster rolls. Non-fish dishes are also available, including leeks mimosa and devilled egg, and roast Landes chicken. manzis.co.uk
Socca, Mayfair
The food of the Côte d’Azur is known for its sunshine and chic, effortless vibes, elements captured exactly in Mayfair’s Socca. The palette of pastels and baby blue inside and out, art from local artists and waiters are decidedly French, and the menu reflects that, too. Informed by Claude Bosi’s memories of eating the food in the south of France as a child, fish and seafood is celebrated, the aperitif menu is plentiful and, of course, there’s the namesake socca – a type of thin, unleavened pancake or crêpe made from chickpea flour. soccabistro.com
Edit, Hackney
This hyper-seasonal restaurant has a real commitment to sustainability with a zero-waste menu that uses ingredients from small farms, producers and foragers. The Daily Edit tasting menu changes to suit what is available. Clever cooking, including a risotto made with British Carlin peas, oat cream and oyster mushrooms, elevates dishes beyond the ordinary. Tasting menu £55pp; edit.london
Chet’s, Shepherd’s Bush
LA chef Kris Yenbamroong has brought his tried and tested Thai-American menu to the lively Shepherd’s Bush Hoxton Hotel. Cocktails are unique, food is playful and flavours are punchy: its signature pineapple rice served in the shell, babka french toast and exuberantly garnished ice cream sundaes. Décor is La La Land chic – a soft warm pink palette, oversized plants, a huge skylight, open kitchen and retro booths – a nod to the American diner. Open from breakfast till late. chetsrestaurant.co.uk
Akoko, Fitzrovia
Executive chef Ayo Adeyemi’s tasting menu is rooted in tradition but sharply executed with great imaginative flair. Dishes may include tatale (Ghanaian plantain pancakes) with cashew cream and caviar, or moi-moi (a steamed pudding of puréed black-eyed beans with onions, peppers and stock) served with the Afro-Brazilian seafood and coconut milk sauce, vatapá. Tasting menu £120; akoko.co.uk
Stay tuned for more reviews of new restaurants in London
Reviews by Christine Hayes, Lulu Grimes, Helen Salter, Hannah Guinness, Alex Crossley, Esther Clark, Miriam Nice and Marianne Voyle
Photographs: David Cotsworth, Steven Joyce (Lórian), Melisa Coppola (Pollini), Ania-Smelskaya (Sune), Oskar-Proctor (Bistro Freddie), Ben Carpenter (Sparrow Italia), John Carey (Ikoyi), Rob Billington (Singapulah) Tim Atkins (Solis)
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Helen Salter<![CDATA[Best lunch boxes to buy]]>https://www.olivemagazine.com/?p=954892024-07-01T11:11:55Z2024-07-01T10:37:54Z
Looking for the best lunch box to take to work? Want a cool bento box to show off to your classmates? No more finding ropey tupperware at the back of the cupboard – upgrade your packed lunch experience with a proper lunch bag. Whether you want compartments to keep elements of your lunch separate, something collapsible for easy carrying home, or a colourful sustainable option, we’ve got a lunch box for everybody. Read on for the best lunch boxes and snack pots to buy.
This lunch set has everything you need, no matter what you’re packing: a generous lunch box, handy fork, mini dressing pot and rectangular pot to store more sides separately.
An eco-friendly solution for lunch or park picnics, made from recycled plastic bottles. The bag includes pockets for snacks and cutlery, and the roll top keeps everything secure. We love this colourful ‘wavy daisy’ design but there are currently three different colourways to choose from.
Make a change with a traditional Indian tiffin set. These intricately hand-painted tins clip together securely so you can go all out and transport a three-course meal in style. There are eight different colours to choose from.
Soup, porridge, fruit, salads and snacks are all good to go in this stainless steel food pot from Chilly’s. The double-walled feature means food can be kept hot or cold for up to six hours.
For on-the-go breakfast Bodum’s Joycup is a must. Simply pop yogurt in the main container and granola, fruit or muesli in the lid and you’re good to go.
If you want to carry your lunch and look good while you’re doing it, splash out on this quirky clutch. It’s spacious enough to hold three courses, too.
Affectionately known as the pearl of Dorset, thanks to its beautiful bay, the areas surrounding Lyme Regis are also rich in culinary delights. The Seaside Boarding House, overlooking Lyme Bay, champions local Dorset produce and has a guest series with a host of exciting chefs including Jeremy Lee, Rick Toogood and Abby Lee. The Parlour at Bredy Farm offers Italian small plates like Tuscan fish stew with Dorset clams and courgettes alla poverella. And Rachels in West Bay is a beach side hut with fresh local seafood platters, moules and chowder, plus it gets my vote for the best fish and chips in the area.
Inverness, Scotland
Inverness is the perfect base for exploring the culinary delights of the Scottish Highlands and the many whisky distilleries surrounding the areas close to Loch Ness. Torrish at Ness Walk is a fine dining restaurant with riverside views, its inventive menu champions local producers like Highland Fine Cheeses in Tain and Great Glen Charcuterie. Bad Girl Bakery is Insta-famous for its sticky toffee pudding cookies and pecan caramel sticky buns. Lively wine bar The Walrus & Corkscrew has more than 200 wines to try, served alongside sharing platters of locally sourced delicacies. And Black Isle Brewing Co serves up organic craft beers and wood-fired pizzas, topped with ingredients sourced directly from its own market garden and farm.
Antwerp, Belgium
The second city of Belgium, Antwerp has, in recent years, become a beacon of inventive, seasonal and hyper-local Northern European cuisine. Marché Couverts is a stylish deli and restaurant, the daily changing handwritten menu features dishes like roasted apricots with rosemary, and chicory tarte tatin with comté. Restaurant Nathan is a seafood-led fine-dining restaurant with an emphasis on seasonality with Asian flavour twists. Camion in Antwerp’s trendy green quarter is an all-day plant-based restaurant with dishes like sweet potato coconut stew, and sourdough toast caponata. And The Butcher’s Son is a loft-style restaurant within the De Koninck brewery complex that specialises in locally bred nose-to-tail eating.
Kingsbridge, Devon
The area surrounding Kingsbridge has become a culinary epicentre in recent years, with some of the most inventive cooking in the South West. At the heart of it is Wild Artichokes from pioneering culinary duo Jane Baxter and Samantha Miller, who serve up dishes like crab doughnuts with fennel and apple salad, and Basque cheesecake with plums. Outside Devon is a community skate park with a farm-café that specialises in world flavours with local ingredients, like its split pea pakoras with beetroot sadu. Millbrook Inn is a hidden haven whose menu serves up meat from the family farm, like smoked pork belly with Devon cider sauce. For a stellar Sunday roast, head to The Journey’s End, which features inventive small plates like burrata with chestnut honey toast.
Munich, Germany
While the German city of Munich is most famous for its beer-fuelled Oktoberfest, it’s also a unique culinary destination. Hip restaurant Ciao Chang merges a Japanese izakaya with Bavarian cuisine serving up dishes like beetroot carpaccio with hokkaido, cashew and matcha-yuzu vinaigrette and Bavarian straw pig spring rolls. Dr Drooly is a trendy vegan pizzeria with inventive creations like its Shroomy with oyster mushroom cream, pangrattato and miso oil, and its Hot Birdie with pickled jalapeño, vegan “chick’n” and Drooly’s secret sauce. Bar Bravo is a lively Italian-influenced café-bar that specialises in aperitivo cocktails, Italian charcuterie and fresh pasta. And Ukiyo is a contemporary Japanese restaurant with dishes like soft shell crab karaage and flambéed salmon and prawn tempura sushi rolls.
Winchester, Hampshire
Known for its historic college and cathedral, Winchester and its surrounding villages are becoming something of a culinary hotbed. The Yard in the Candover Valley is a stunning working farm with a café that offers gourmet brioche buns and toasties, with coffee from on-site roastery Moon Roast. Academy is a coffee ‘laboratory’ which serves up speciality coffees, showcasing independent producers from around the world. And Cabinet Rooms is a family-run wine bar that serves cheeseboards and sharing platters in the evening to accompany a discerning wine list and seasonal cocktails, like its Montreal Negroni and Mango-Chilli Margarita.
Aix-en-Provence, France
Aix has long attracted food writers eager to taste the region, and has recently seen a wave of new openings. Bar des Oiseaux is a stylish spot that serves traditional Marseillaise pizzas alongside regional classics like beef tartar and crème caramel, while Yves Restaurant serves Provençal classics with a focus on regional organic produce. Kava specialises in bistro-brunch dishes like roasted plum with thyme, hazelnut crumble and whipped mascarpone, alongside homemade raspberry bay leaf sodas and natural wines. For something a little more decadent, the chandelier-adorned Le Singe Vert serves truffled croque monsieur with yellow peaches and Provence melon.
Rotterdam, Netherlands
Rotterdam is often overlooked as a place to visit, but hosts its very own booming culinary scene to rival that of famous neighbour Amsterdam. Putaine is one of the most innovative fine dining restaurants in the city, situated at the top of Rotterdam’s famous sustainable ‘floating’ offices. It serves up delicacies including white asparagus mousse with cream of coconut and magnolia kombucha sorbet, and hamachi, pandan and angelica root. New neighbourhood restaurant Diepnoord has a focus on seasonal local dishes and natural wines. Soju Bar specialises in Korean fried chicken in flavours such as honey butter, sticky cheese and spicy-sweet with peanuts. And OX is a secret underground Chinese speakeasy restaurant that serves up cocktails inspired by the Chinese zodiac.
Anglesey, Wales
Situated on the north-west coast of Wales, the island of Anglesey is home to a thriving food community. Dreamboat is a street food truck situated on the beach, serving up vegan and vegetarian bowls using own-grown ingredients, along with freshly cooked sourdough pizzas like its ‘figgy-goat cheese’ and ‘wild foraged chanterelle and garlic’ varieties. Artisan sea salt maker Halen Môn on the banks of the Menai Straight offers tours of its factory with a salt tasting. Cheesemonger and café & Caws specialises in the finest farmhouses cheese from Wales and beyond, including Caws Teifi from Ceredigion, a nine-month-old gouda-style cheese. And Llofft in Felinheli serves up inventive plates such as Welsh lamb flatbread with honey whipped feta, and brioche pork sliders with coriander and star anise caramel.
Isle of Skye, Scotland
Skye, the largest island in the Inner Hebrides, boasts a rich natural larder of ingredients and historic traditions of preservation using local techniques. Chef Calum Montgomery champions these at Edinbane Lodge, a converted 16th-century hunting lodge whose restaurant is dedicated to the island’s crofts, seas and artisan producers. It serves up dishes including monkfish with Edinbane wild garlic and scallop roe, seaweed and chanterelle crackers. Broadford’s Deli Gasta transforms the island’s ingredients into gourmet sandwiches like ‘The Monarch’, made with Great Glen venison salami, plum and apple chutney and Scottish cheddar. And the menu at the secluded Stein Inn focuses on sustainable seafood from the LochBay shores, with a choice of more than 130 Scottish whiskies.
Jersey, Channel Islands
A short hop from the UK (or France), Jersey – famous for its prized potatoes, oysters and rich custard-yellow cream – is having a gourmet revival. New restaurant pêtchi, from island-raised chef and Great British Menu finalist Joe Baker, is leading the charge. Its menu celebrates the abundance of the island’s local seafood with dishes such as chancre crab and seaweed tarts, and a signature wood-roasted lobster rice. JEJU, housed in St Helier’s historic fish market, specialises in fresh sushi and Korean-inspired dishes made using the daily catch (pictured below). Over on St Ouen’s Bay is SANDS, whose menu is inspired by Australasian and Californian coastal cuisine, with homemade tacos and sodas like its apricot/cardamom and lychee/vetiver. And for a nightcap, head to The Porter’s Store, a stylish speakeasy with live music and cocktail masterclasses on offer.
Totnes, Devon
The market town of Totnes in Devon has some of the most progressive organic restaurants in the country. The Bull Inn is driving the charge with its ecological and social impact pledges, including commitments to “field-grown, not flown”, mindful meat, seasonality and supplier-led organic food. Its inventive menu includes such dishes as roasted courgettes with whipped tahini, preserved lemon and pumpkin seed picada, and basque cheesecake with plums. Eversfield organic farm shop & café has a menu of all-day brunch classics such as toasted banana bread with seasonal compote and Turkish eggs with warm chilli butter. The Totnes Sunday food market is the biggest in Devon, offering up fine produce from local producers. For a taste of fine dining, head to Gather, which showcases ingredients sourced locally or foraged from Devon’s fields, shoreline, rivers and hedgerows.
Bayonne, France
The tranquil city of Bayonne embodies the gastronomic energy of the Basque region, known for its artisanal hams, and as the French capital of chocolate. The legendary Chocolat Cazenave serves up intense bubble-topped ‘sparkling’ hot chocolates in porcelain cups. Chocolaterie Xokola Etxetera specialises in chocolate spreads infused with piquant Espelette pepper, and L’Atelier du Chocolat Bayonne has its iconic Bayonne chocolate shard bouquets. Eat pintxos including jamon croquettes, truffled croque monsieur and Pyrenees milk-fed lamb kebabs at Les Basses Pyrénées bar. Then, for dinner, head to La Brasserie Basa for fish dishes with daily catch from the local village of Saint-Jean-De-Luz, and sweet creations such as buckwheat almond praline choux to finish.
Östersund, Sweden
Situated in the middle of Sweden, Östersund is a Unesco City of Gastronomy and boasts one of the highest numbers of small-scale food artisans and organic farmers in the country. Innovative bistro Republiken Bar & Kök serves everything from moose carpaccio to cellar-matured goat’s cheese from local farmers. Nästgårds Farm Restaurant (open in summer) and its sister BUA create menus with sustainability at their heart, with dishes such as halibut with coriander seeds, rose pepper, green tomato and fried sourdough. The menu at Hamngatan 12 fights against food waste by using surplus produce, with upcycled dishes including its potato and leek soup topped with crispy pork belly. But for something iconic to the region, Wedemarks Café is where the smörgåstårta – a savoury layered ‘sandwich cake’ of rye bread, shrimps, salmon and pickled vegetables – was invented.
Aldeburgh, Suffolk
Aldeburgh, a small seaside town in Suffolk, is famous for its annual music festival, and something of a hot gastronomic ticket. Nestled at its heart is The Suffolk – home to Sur Mer, a restaurant with a rooftop terrace with sea views and six individually designed rooms. Its menu includes dishes such as dressed Suffolk crab with pickled cucumber, and Pump Street dark chocolate tart. The Lighthouse, meanwhile, serves simple home-cooked fare with a neighbourhood vibe, and even has its own gin, Lighthouse 77, with botanicals including heather and liquorice. Sea Spice is a beautiful restaurant that combines local Suffolk produce with flavourful Indian cooking. The beach is lined with shacks selling boxes of prawns and smoked fish from local artisans including Butley Oysterage. And, like all great coastal towns, there’s an iconic chippy – Aldeburgh Fish & Chips makes its the traditional Suffolk way, fried in beef dripping.
Whitley Bay, North Tyneside
The sandy seaside town of Whitley Bay has become one of the most exciting culinary destinations in Tyne and Wear. Popular brunch destination Kith & Kin serves up inventive dishes, such as spiced clementine french toast and salt beef reuben hash, while the local family-run Pranzo Trattoria specialises in Italian tapas made with locally sourced ingredients. The Vietnamese/Southeast Asian-inspired menu at Omni includes a 12-hour beef shin and peanut curry, and crispy oyster mushroom bánh mì with pickled slaw. For drinks, independent natural wine shop Kork hosts expertly curated cheese and wine tastings with sourdough breads from Northern Rye microbakery, while Baba Yaga’s House is an artsy fairytale bar with an eclectic drinks menu that includes a range of artisanal absinthe.
Guimarães, Portugal
The historic town of Guimarães is known as the birthplace of Portugal, and its food scene proudly preserves the country’s culinary roots. Founded in 1953, Pastelaria Clarinha specialises in regional pastries such as the tortas de Guimarães: a flaky shell-shaped pastry filled with ground almonds and pumpkin purée. At fine dining restaurant aCozinha, chef António Loureiro’s mission is to celebrate Portuguese traditions through sustainable gastronomic innovation; while vegetarian cooperative Cor De Tangerina is founded on principals of fair trade and organic sourcing, turning local ingredients into homemade dishes including potato pavé with chanterelles, acorn and beetroot mayonnaise. A little out of town, located under the rocks of Monte da Penha, the rustic takeaway hut Adega do Ermitão offers up petiscos (traditional tapas-style snacks) such as cod fritters and toasted flatbreads with fatty bacon and sardines.
Hebden Bridge, West Yorkshire
Known for its spirited community ethos, which has attracted writers and artists for decades, Hebden Bridge is now a hotbed for culinary creatives. At its heart is Kitchen 91, a micro-bakery and dining room in a converted weaver’s warehouse specialising in Italian cuisine with sustainability at its core. Independent cooperative Valley Organics sells ethically sourced ingredients from local producers, and Goo Cheese has a range of more than 100 British and continental cheeses with an emphasis on lesser-known cheesemakers. Stylish contemporary restaurant Coin is the best spot for dinner, serving small plates such as Crown Prince squash, rocket, Loch Arthur yogurt and smoked almonds alongside an extensive list of natural wines. For a nightcap, lively bottle shop Drink (open until 10pm) has a range of regional craft ales, fruit sours and cloudy gose beers from across the county.
Trondheim, Norway
With its striking location in the central Nordic fjords, Trondheim is renowned for its unique gastronomy and buzzy cycling culture, which boasts the world’s first bike lift. Michelin-starred Heidi Bjerkan is one of the city’s culinary pioneers. Her contemporary restaurant Credo transforms the very best of the region’s produce into dishes such as scallops, blackcurrant leaf oil, apricots and ginger, or brioche with fermented plum jam, sea urchin, finger lime and lardo. Meanwhile, stylish nature-focused wine bar Spontan Vinbar specialises in small plates, including monkfish with cloudberries, and local cheeses with rye bread and apple purée. But the cosiest spot in town has to be Sellanraa Bok & Bar, a café-bookshop that serves up local coffee roasts, fresh-baked cinnamon canelés and chocolate tortes with salted caramel.
Asti and Alba, Piedmont, Italy
Situated in a picturesque region of north-western Italy, at the foot of the Alps and less than 19 miles apart, each town boasts unique gastronomic traditions steeped in a friendly rivalry that goes back centuries. Asti, the province’s capital, is famous for red wine risotto al barbera, slow-cooked stufato meat stews and garlicky anchovy bagna càuda served with crisp raw vegetables such as fennel, radish and asparagus. Lively family restaurant Campanarò is the best place to try these traditional dishes, while buzzy Lo Stregatto serves up the best aperitivo spritz in town. Alba is best known as the home to the world’s oldest white truffle fair, held every October, and makes a great base for exploring the famous wineries of Barbaresco and Barolo. Regional dishes include ravioli al plin with sage and butter, carne cruda (similar to beef tartare), vitello tonnato and the delicacy bunèt, a chocolate hazelnut crème caramel pudding. Atmospheric La Piola specialises in these dishes with a seasonal menu, while award-winning Gusto Madre does the best pizza.
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Alex Crossley<![CDATA[olive travels: where to visit in July]]>https://www.olivemagazine.com/?p=1829262024-07-02T10:14:02Z2024-06-28T10:30:11Z
Want some ideas on where to go on holiday in July? We’ve selected our pick of destinations for a food lover’s break this summer: vineyard tours in the Hampshire countryside, fresh produce in Provençal towns, outdoor dining in Slovenia’s picturesque capital city and fireworks and street food in Nashville. This is just a small selection of our UK, European and global travel guides, click here for more inspiration, or check out our pick of the best UK culinary escapesand Europe’s top food trips.We also have our pick of destinations to visit in May and June.
Experience luxury Greek cuisine in Corfu
An exclusive annual dining event at Nido hotel, Corfu, Greek Chefs Abroad brings together top Greek chefs from around the world to create unique menus which hero traditional techniques and ingredients. This year the focus is on sharing a meal, just like Greek families do every Sunday, and there will be a merging of cultural influences with chefs from Bangkok, New York and Vienna.
When we visited in late June, we were lucky enough to enjoy a menu by Brussels-based sustainable chef Georges Athanassopoulos of Màloma. The dishes were exciting and playful, favourites included a caviar beignet (similar to a doughnut) and oyster lightly blanched in sea water with radish granita. All paired with Greek wines which were refreshingly light and crisp. With wrap-around views of the azure Ionian sea, fading into a marshmallow pink sky, there really is no better way to immerse yourself in top-tier Greek cuisine.
Nido hotel is part of the Mar Bella collection. From June to September, when the event is running, rooms start at £389. Check availability on booking.com.
Vineyard tours and country pubs in Hampshire
The rolling Hampshire countryside is home to a crop of family-run, award-winning vineyards, eight of which come together as Vineyards of Hampshire, to put on celebrations of the county’s wine. Join an afternoon of wine masterclasses, guided tastings and vineyard tours on the River Test at this year’s Fizz Fest on 23 June. Hosted at The Grange, the festival will showcase more than 20 English wines from Hampshire, including top picks from Danebury Vineyards, Hattingley Valley and Hambledon. Sit on a hay bale, listen to live music and tuck into street food from local producers.
Plenty of country pubs and restaurants with rooms are nestled into Hampshire’s villages of red-brick and thatched cottages. Within 30 minutes’ drive of The Grange, Bel & the Dragon in Kingsclere (from £115 per night, check availability at booking.com) manages to feature both a gastro dining room and the feel of an authentic local pub, with plenty of Hampshire ales on draught. Or Whitchurch’s quintessential country pub, Bourne Valley Inn (from £85 per night, check availability at booking.com), boasts nine elegantly decorated rooms and a garden that runs down to the River Test, home to wild trout. Other excellent lunch options range from modern flourishes on traditional pub food at village pub The Purefoy Arms, to Skye Gyngell’s elegantly simple seasonal dishes on the terrace of perfectly manicured estate, Heckfield Place (from £350 per night, check availability at mrandmrssmith.com).
Fresh produce and pale rosé in Provence
Hop on the Eurostar from King’s Cross St Pancras and ride it all the way down to Provence, through miles of lavender fields in glorious purple bloom and rows of vines ripening in the southern French sun. Multicultural coastal city, Marseille, makes an excellent first stop for eclectic dining experiences, from calamari with Espelette pepper at lively seafood joint La Boîte à Sardine, to pistou soup with courgette flowers at contemporary bistro Madame Jeanne and Patisserie Sylvain Depuichaffray’s green tea and strawberry mille-feuille. Bask in the early evening sun with an apéro (pair pastis with spiced chickpea fritters) on the pavement of Café de l’Abbaye, perched above the Vieux Port.
Drive further into the countryside to take in July’s heady aromas of herbs and abundant fresh fruit and veg piled high on market stalls in tiny, honey-hued villages. Base yourself at La Bastide de Gordes, a five-star hotel built into the ancient ramparts on the side of the gorge in dramatic, cliff-top town Gordes. Book a table beneath The Orangery’s leafy awning for an elegant Sunday brunch with vast views of the Luberon Valley’s vineyards. Make the most of the Eurostar baggage allowance and stock up on dry and floral viogniers, crunchy, fruity cabernet sauvignon and iconic pale rosé from smart boutique vineyard La Citadelle.
Slovenia’s bike-friendly capital city comes alive in the summer, with restaurant and café terraces spilling onto the embankments of the Ljubljanica river. Taste through Šuklje’s 200-strong list of Slovenian wines, sip on the country’s best-loved brews at contemporary pub Lajbah, and tuck into brunch eggs and wild asparagus fritters at EK Bistro, complete with a backdrop of forest-blanketed hills. The city’s cobbled streets are also home to plenty of sun traps – Vigò churns gelato to rival that of neighbouring Italy, sycamore trees provide pleasant shade to enjoy TaBar’s Slovenian tapas and orange wines, and the perch outside funky hole-in-the-wall coffee shop, Črno Zrno, is an ideal people-watching spot for a cold brew.
Every Friday in July (and throughout the summer), Pogačar Square comes to life as the city’s Open Kitchen Market. There’s a festival atmosphere beneath the shadows of the green-domed Ljubljana Cathedral, and all manner of vendors, from farms to gourmet restaurants, sell dishes and drinks for visitors to graze on. Sample vibrant pumpkin seed oil and Broken Bones gin (distilled with linden flowers and rosehip from Slovenia’s Karst region), or tuck into dishes from the country’s top restaurants – Gostilna Mihovec, Vander and JB Restaurant.
Hot chicken, biscuits and fireworks in Nashville
Visit Nashville during 4 July celebrations to soak up the festive atmosphere. Tennessee’s capital hosts a spectacular firework display that’s free for the public to attend (check out the best viewing spots here), accompanied by live music, baseball games and food trucks. Get a slice of Music City’s artist talent while hopping round some of the best restaurants in town. There’s a flourishing Japanese food scene, with upmarket Locust featuring in New York Times’s best restaurant list last year. Also on the list is Audrey, a unique southern-style restaurant inspired by the Appalachian roots of chef-owner Sean Brock, who also runs ingredient-led tasting menu experience, June, and elegant American fine dining restaurant, The Continental. Luxury hotels are popping up all over, with branches of Four Seasons, The Ritz and Conrad in the centre. Or opt for boutique hotel, Bobby, where you can duck in to the onsite bar and feel the energy of the city. Every corner pulses with live music and street food – tuck into The Grilled Cheeserie’s famous cheese toasties or sample from the eclectic range of cuisines at Assembly Food Hall in downtown Nashville. Biscuit Love is where to head for buttermilk biscuits topped with the likes of spicy fried chicken, local sausage gravy or berries and butter toffee syrup. Before you leave, Nashville hot chicken is a must. Get it at Hattie B’s, where the extra brave dare to try the ‘shut the cluck up!!!’ spice level.
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Hannah Guinness<![CDATA[10 jug cocktails]]>https://www.olivemagazine.com/?p=1428152024-06-28T10:02:23Z2024-06-28T09:40:59Z
Looking for easy jug cocktails? Try one of our quick and simple ideas including grown-up slushies, spicy margaritas and kombucha coolers. The best jug cocktails are fuss-free and need minimal ingredients, like our cider mimosa and negroni sbagliato.
Need an affordable and eco-friendly way to keep your drinks cool? Check out the best reusable ice cubes and how to use them.
Do something different if you’re entertaining this summer – mix up a jug of our simple white sangria with delicate elderflower and seasonal fruity flavours.
This is our homemade version of Pimm’s and it’s the perfect drink for summer sipping. Plus, you probably already have the ingredients lurking in your cupboard.
White port and grapefruit cooler
Fill a large jug ¾ full with ice.
Add 300ml white port, 500ml pink grapefruit tonic and stir.
Garnish with pink grapefruit slices.
Jamaican rum punch
Fill a large jug ¾ full with ice.
Add 300ml golden rum, 100ml lime juice, a dash of Angostura bitters, 200ml smooth orange juice, 200ml pineapple juice and stir well.
Pour in 200ml grenadine syrup just before serving.
Pour in 800ml of dry sparkling cider (we used Aspall Premier Cru) with 100ml smooth orange juice and a few orange slices in a large jug.
Mix well, then pour in 1-2 tbsp of grenadine before serving.
Mezcal and kombucha cooler
Fill a large jug halfway with ice.
Pour in 200ml of mezcal with 660ml of plain kombucha, 100ml of fresh apple juice (not from concentrate) and a few slices of red apple.
Mix well before serving.
Peach, tea and bourbon slushie
Steep 2 English breakfast tea bags in 400ml boiling water for 5 minutes, then mix in 2-3 tsp sugar and cool.
Chop 3-4 peaches into bite-sized pieces and mix with the tea and 300ml bourbon.
Pour into a blender and blitz until smooth.
Pour into a plastic container and freeze for 2 hours or until a pourable, slushie-like consistency.
Stir then pour into a large jug and serve.
Cucumber and jalapeño margarita
Infuse one chopped jalapeño in 300ml tequila for 30-45 minutes or until you can taste the heat of the chilli.
Meanwhile, blitz 1 cucumber in a food processor and pass through a sieve to remove the pulp, pressing gently with a spatula to extract as much juice as possible.
Fill a large jug halfway with ice. Pour in the cucumber juice followed by 100ml Cointreau and 100ml lime juice. Mix well.
Serve in glasses with citrus-chilli salt rims (simply rub a lime wedge around the rims, then press into a mixture of mild chilli powder and sea salt flakes).
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Helen Salter<![CDATA[51 effortless summer dinner party ideas]]>https://www.olivemagazine.com/?p=1809002024-06-28T11:22:25Z2024-06-28T09:40:15Z
Looking for easy summer dinner party ideas? Fancy serving an elegant dinner party menu to friends in your garden? We’ve come up with plenty of ways to create an effortless summer dinner party with our alfresco entertaining ideas.
For mains, our truffle pasta mafalde uses shop-bought pesto to cut corners, while our super-easy Sicilian aubergine pizzas – using crème fraîche instead of a tomato base – are made for entertaining.
Drinks
An elegant coupe glass will transform any drink or dessert – your dinner party guests will never guess our strawberry sgroppino takes just five minutes to prep. Alternatively, try a deceptively easy negroni sbagliato, requiring just three ingredients, or take a look at our best spritz recipes for tipples which can be whipped up in minutes.
Dessert
Impress guests with this cherry and pistachio Neapolitan, an effortless dessert using easy shortcuts that looks like the Italian flag while highlighting Italy’s iconic flavours; cherry, pistachio and vanilla.
If you’re looking for a no-cook effortless entertaining platter that will allow you to enjoy the sunshine with your guests, look no further than our hummus platter with all the veg. Combine hummus with your favourite flavours and serve with veg, focaccia or savoury biscuits. We’ve also got a classic picnic platter with cheese, charcuterie and pate alongside a homemade quick pickle.
Desserts
Turn a handful of storecupboard ingredients into date flapjacks for a sweet finish.
Pass around a plate of these lightly charred BBQ corn on the cobs for everyone to nibble on. We’ve given this grilled Mexican-style street snack up a spicy twist with punchy Korean gochujang sauce.
Mains
Our recipe for BBQ prawns with roasted gooseberry salsa might steal the show – whip up a pleasantly sour salsa, pair with a plate of juicy grilled prawns and let your guests tuck in. Veggies don’t have to miss out – our super simple and easy-to-make spiced halloumi and watermelon skewers are seasoned with coriander, sumac, cinnamon and cayenne pepper. Watch them disappear in seconds.
Tiger prawns with garlic, chilli and lemon can be whipped up at the last minute with no fuss and minimal prep. Plus, they look restaurant-worthy when served with chilli, garlic and charred lemon. Alternatively, get the party started with our easy-to-prep blue cheese dip, which is crying out for some potato wedges or chicken wings for dipping.
For a sweet finish, cleanse your palate with our no-churn pomegranate ice cream – it couldn’t be easier to make and requires just four ingredients.
Drink
For a thirst-quenching drink, nothing says summer quite like a refreshing round of gin fizz, right?
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Lucy Roxburgh<![CDATA[Best greens powder to buy, tried and tested]]>https://www.olivemagazine.com/?p=2380992024-07-02T11:14:41Z2024-06-27T15:52:53Z
We all know we need to eat our greens and the benefits of getting our daily veg. In the busy hustle and bustle of daily life, more and more people are adding greens powders to their diet as a quick and easy way of getting some potential nutrition. Brands such as Huel, Shreddy and Free Soul are becoming familiar on social media, often making big health claims about their potential benefits, from boosting immunity and relieving bloating to improving appearance of skin, hair and nails.
So what is a greens powder? Greens powders are dietary supplements that aim to help you increase your greens intake, often along with added superfoods, vitamins or probiotics blended in. They’re based around plant extracts – often starting with blends of green veg such broccoli, spinach and kale – but can contain everything from fruit powders and mushrooms to ashwagandha, black pepper and coffee extracts. Some also contain sweeteners, such as sugar or stevia, to help make the green blends more palatable. The greens powders we tested varied in the number of total ingredients, ranging from six to 91. We tested all the greens powders just mixed with water, but you could also add to a morning smoothie or juice. They also vary widely in price – ours cost from between £13-£97 a packet.
With so many greens powders on the market – many of them fairly expensive – it can be hard to know where to begin and what is worth the investment. We put top brands of greens powders to the test, so you can make informed choices when you buy. Read on the find out the best greens powders to buy.
Claims: ‘High in fibre to support digestion, uniquely formulated for women, 21 ingredients to support energy and immunity’.
Type of sweetener: Stevia
Free Soul greens comes in an original or mango flavour, and we tried the mango. The pouch has a resealable top and suggests using 1 teaspoon of powder mixed with water or added to a smoothie.
The list of 21 ingredients includes greens such as spinach, kale, broccoli and spirulina, alongside ashwagandha, wheatgrass, green tea, pineapple, red beetroot, maca and fennel seeds. Stevia is used as a sweetener.
When mixed with water, the powder had a pleasant mango aroma and strong tropical flavour. The thin texture was refreshing and it was an attractive deep green colour. This could be easily drunk on its own but we think it would be especially good in a tropical smoothie. You can taste a few of the individual ingredients a bit more clearly than in other green powders so you know what you’re drinking, but in a good way.
Claims: ‘High protein, nutrient dense, rich in antioxidants to boost your immunity and focus, added vitamin C to boost your immune system’. Two main benefits claims are convenience (enables you to get more greens with less cooking and less waste) and health (impacts of boosting your greens intake)’.
Type of sweetener: Sucralose
Protein Works Super Greens is available in a very wide range of flavours – take your pick from mandarin orange, mojito, summer berry burst, tropical and more. We tried the apple and lemon flavour in a 250g pack, although 500g and 1kg packs are available too. There is a scoop inside for easy measuring and a ‘super fresh seal’ on the resealable pouch.
There are 41 active ingredients and it claims 20 of these are ‘superfoods’. The base of ‘super greens blend’ includes spirulina, spinach, wheatgrass, broccoli, matcha tea, ashwagandha extract, green tea and green coffee bean extracts, yerba mate and ginseng. Then there’s a ‘vitamins and minerals’ blend including vitamin C, vitamin B3, folic acid, vitamin E and vitamin B5. It also contains flavourings and a sweetener.
The flavour we tried was very sweet, and we’d be intrigued to try more of the flavours. It was an attractive deep green colour, the best colour of ones we tried. The texture is a bit grainy and powdery, so we would suggest blending this one for the smoothest results.
Best greens powder for on-the-go
Star rating: 3.5/5
Cost per serving: £3.23
Number of ingredients: 75
Claims: Daily support for energy, hormone function, immune system, cognitive and nervous system function, healthy blood glucose.
Type of sweetener: Stevia
At £97 for a bag containing 30 servings (you can subscribe, bringing the cost slightly down to £79), AG1 is undoubtedly an investment and by far the most expensive greens powder we tried. Your first delivery comes with a free shaker. We liked that there are also individual portions of the powder available in sachets (although these are even more expensive) – handy for on-the-go, taking to work with you or on trips, or just not needing to think about daily measuring.
With a hefty 75 ingredients, there’s lots of different things in here, notably spirulina, apple powder, papaya, rosehip powder, acerola fruit juice powder extract, ashwaganda root extract, dandelion concentrate, alfalfa powder, green tea extract, several mushroom powders and added probiotics. Many of these ingredients we didn’t spot in other greens powders we tested, so the versatility is a strong point if you’re looking for a real variety of potential benefits.
The powder dissolves easily in water (we used the scoop provided) with just slightly chalky results but no clumps left unmixed. The drink had a deep green colour and a fruity, almost tropical scent. It does contain stevia which gives quite a sweet flavour, combined with some sweet fruits in the ingredients. Flavour-wise, we’d struggle to have a whole glass on it’s own and would recommend mixing into smoothies.
Claims: ‘Bursting with superfoods, high in iron, vitamin B12, vitamin C, iodine’.
Type of sweetener: Sugar
The Bioglan Supergreens says it has ‘apple-infused flavour’ for ‘no grassy taste’, and has mulled apple seasoning in the ingredients. This includes cinnamon, cloves, apple powder and ginger, and gives the powder a very strong spiced flavour when drunk on its own. You’d have to find the right flavours to balance this in a smoothie, as it would most likely clash with some berry or tropical flavours. The texture of the powder once mixed in water was quite thin but relatively clean tasting. There are three serving suggestions on the packet, although the suggested quantity of 5-10g of powder is quite vague (although means you can experiment to find the balance you like), and there is no scoop included.
We appreciated that the ingredients§ listed the percentage of each ingredient involved, and was overall relatively short and recognisable with approximately 20 ingredients. These included greens such as spirulina, spinach, broccoli and kale, as well as chlorella, turmeric and wheatgrass. It also contains both sugar and salt.
It is a small 70g packet which equals 14 servings and is under £15, so it is good entry-level, affordable greens powder to try for beginners who aren’t sure if they want to splash out on a more expensive powder yet.
Best greens powder for most ingredients
Star rating: 3.5/5
Cost per serving: £1.66
Number of ingredients: 91
Claims: Huel claims over 166 health benefits to their Daily Greens, including boosting metabolism, immunity, natural energy sources, supporting muscle growth.
Type of sweetener: Stevia
Huel Daily Greens had the highest number of ingredients (91) and the biggest amount of health claims (166) of all the greens powders we tested. With so much going on, we found it interesting to read on their website a breakdown of every ingredient and its claimed role and health benefits, so that we could understand more about what we were consuming and why.
All the expected ingredients are in here, plus more. There’s lots of fruit and veg powders: broccoli, carrot, spinach, kale, tomato, strawberry, blueberry, raspberry, and cranberry, to name a few. There’s a mushroom and adaptogen blend including ashwagandha root and lion’s mane mushrooms. Other notable ingredients include marine algae, black garlic, green coffee bean extract, pea protein, flaxseed and oats. It has sweetener in the form of stevia.
The powder comes in an easily resealable pouch with a scoop provided for measuring. There are clear instructions on how to mix, although we found it hard to mix smoothly with some lumps left when just using a spoon – we’d recommend trying a frother or blender. The colour was quite brown-toned and not the most attractive of powders we tested. The finished taste was extremely sweet with an artificial taste from sweetener. Instead of drinking on its own, this would need to be balanced in a smoothie or juice, perhaps with some more veg.
Best greens powder for minimal ingredients
Star rating: 4/5
Cost per serving: 83p
Number of ingredients: 7
Claims: Contains vitamin C to contribute to normal function of the immune system, iron to help fight tiredness and fatigue
Type of sweetener: None
Rheal have taken a different approach to their greens powder. Rather than loading it with anything and everything ‘green’, they have focused on just seven ‘superfoods’. These are baobab, barley grass, chlorella, moringa, pineapple, wheatgrass and spirulina. There is no additional sweetener. It has high protein levels and we appreciate the ingredients being familiar and easy to understand. Rheal also plant a tree with every order.
Instead of a plastic resealable pouch, Rheal comes in a cardboard tube with sealed metal opening, although this can get a little messy when popping open. A suggested serving of 1 teaspoon is given, to mix just with ‘a glass of water’. When mixed together, it has an attractive deep green colour but the powder separates quickly when left to sit and forms two clear layers in the glass. It smells extremely grassy and also tastes grassy and vegetal. This has more of a savoury flavour, which we appreciate after testing some greens powders that are overly artificially sweet.
Claims: High in protein to build and maintain muscle mass, high in zinc to support the immune system and ‘protect the body against oxidative stress’.
Type of sweetener: None
Naturya is another minimalist greens powder, this time with just six ingredients: wheatgrass powder, hemp protein powder (30%), barleygrass powder (20%), pineapple powder, chlorella powder (5%) and spirulina powder (5%). It has no added sweetener. The ingredients list is refreshingly straightforward, although with 30 per cent hemp protein powder, it is more protein-heavy than other greens powders which focus on upping your greens intake through lots of veg.
At just over £15, it is one of the most affordable greens powders we tried. The pack suggests mixing with smoothies, milk or juice or even adding to baking. We stuck to mixing with water and the powder dissolved well.
Best greens powder for probiotics Star rating: 4/5
Cost per serving: £1.13
Number of ingredients: 62
Claims: Claims to be 100 per cent of NRV of key vitamins and minerals and contain five million probiotic bacteria. 100 per cent of biotin, nicacin and selenium that contribute to growth and maintenance of healthy skin, hair and nails.
Type of sweetener: Stevia
Shreddy Supergreens has a mango and pineapple flavour. The resealable pouch comes with a scoop for measuring and suggests mixing 8g (1 scoop) with 150-250ml water, a wide range that helps you decide how intense you want the flavour to be. The claims have more of a focus on beauty benefits than some of the other greens powders we tried.
The list of 62 ingredients is broken down into different blends – probiotic and prebiotic blend (including chicory root extract and psyllium husk powder), antioxidant blend (including green tea extract, apple extract, basil, oregano, carrot, elderberry, blueberry, blackcurrant), superfood blend (chlorella powder, spirulina, wheatgrass), beauty blend (biotin, selenium), and a vitamin and mineral blend. It does also contain stevia sweetener.
When mixed with water, the finish is a paler green colour than others, but looks attractive. It has an inviting tropical smell but on the palate, the aftertaste tastes a bit like paint (potentially from the stevia). We wouldn’t want to drink this on its own, but a smoothie might mask that aftertaste better than just mixing with water.
We tested eight greens powders at the same time, so we could compare them side by side. Each greens powder was mixed with water, following the brand’s suggested ratios of powder to water. They were all mixed by hand with a teaspoon. A team of our reviews and health experts tried each one.
We were looking for powders that dissolved well, had a pleasant texture to drink and a good balanced flavour – not too earthy, not too vegetal and not too artificially sweet from the presence of sweeteners. We also assessed the ingredients in each powder (which varied from seven to 91), the benefits it claimed to give, and sustainability factors such as packaging and how long the powder lasted. We also considered value for money, with price per serving ranging widely across the powders.
What should you mix greens powder with?
We tested greens powders simply mixed with water, which is quick and easy, but this is the most potent way to have them as it lets the original flavours and texture shine through with nowhere to hide. Blending the powders into smoothies and juices will help disguise the flavour and can make them more pleasant to drink, as well as potentially giving a smoother texture.
We stirred the powders by hand using a teaspoon, but you could also use a shaker or milk frother for an extra-smooth result.
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Aoife O'Riordain<![CDATA[10 of the best Mediterranean islands for foodies]]>https://www.olivemagazine.com/?p=750362024-06-28T11:02:53Z2024-06-27T14:56:31Z
Looking for Mediterranean holiday destinations? Want a holiday in the Mediterranean islands? Read our expert guide to the top 10 Mediterranean islands for foodies…
For island vibes with a food slant look no further than these 10 top Mediterranean escapes to visit this summer. Spend your days sightseeing and beach-hopping, then graze your way around seaside tavernas, beach bars and agriturismos to feast on chargrilled octopus, rustic rabbit stew and distinctive volcanic wines. Take your pick of islands off Croatia, Greece, Italy, Spain or France for the ultimate summer foodie getaway.
For more travel inspiration, check out our guide to the best Greek islands or our favourite Italian hotels to live the dolce vita.
Best Mediterranean islands for foodies
Hvar, Croatia
The smell of lavender and pine is never far away on Hvar, an island off Croatia’s Dalmatian coast. Its pine-shaded beaches are offset by the waterside charm of Hvar town, whose photogenic tangle of ice cream-coloured townhouses are a throwback to its days as a wintering port for the Venetian navy.
Food is another draw. You won’t have to flip flop far to find a seaside restaurant serving the island’s signature fish and potato stew, gregada, which is cooked in a clay pot and made with the catch of the day. Grilled octopus and locally-made goats’ cheese drizzled with olive oil and herbs are other classic dishes to try on this part of the Dalmatian coast.
Where to stay: Splurge on a night at Little Green Bay, a chic, 15-room hotel with its own restaurant in a quiet, pine-fringed bay. Doubles start from €390, b&b (littlegreenbay.com). Or, for a more affordable option, rent a villa with friends; Villa Hera costs from €2,500 per week and sleeps up to six (villashvar.com).
Look out for moreish chargrilled octopus on menus in Croatia
Ischia, Italy
Make like Elena, the protagonist in Elena Ferrante’s blockbuster novel My Brilliant Friend and take to the healing waters of Ischia. It’s a sort of anti-Capri, with fewer tourists and more locals than its attention-seeking Gulf of Naples neighbour. Just 90 minutes’ ferry ride from Naples, Ischia is dotted with 300 or so thermal springs; visit the waters bubbling up from the sea bed at Sorgento, have a therapeutic thermal mud treatment at one of the many spas or visit the Negombo Thermal Park, with its impressive collection of rare plants.
Eat rabbit stew at rustic agriturismos and dishes cooked in the baking hot sand at Ristaurante Emanuela on Maronti Beach, tour the island’s vineyards with their ash-rich soils or sip limoncello or local walnut liqueurs as the sun sets. For one of the island’s most memorable dining experiences, book a table at the Albergo Il Monastero, within the walls of the 15th century Castello Aragonese. The castle is one of the island’s most striking landmarks, set on its own dramatic headland at Ischia Ponte. The restaurant serves Campanian classics with a twist like grilled octopus with chickpeas and rosemary puree, as well as the castle’s own wine.
Where to stay: You can also stay over at the Albergo, in simple rooms (once monks’ cells) with fabulous views of the Tyrrhenian Sea; doubles cost from £130 per night, b&b (check availability at booking.com)
Porquerolles, France
There is a little slice of the Cote d’Azur that will forever remain a little lost in time. The three islands of the Ile d’Hyères, or Golden Isles, lie just off the southern coast of France, a few minutes by ferry from Toulon. The archipelago’s largest island, Porquerolles, is how you imagine the Riviera used to be, a virtually car-free time warp that revels in tradition. The few paved roads in the main village give way to dusty tracks through vineyards, pine forests, wild flower meadows and secluded rocky coves lined by silvery sand.
The island escaped development because, in 1911, it was bought by Francois Fournier who had made his fortune in Mexico’s gold and silver mines, as a present for his new British bride, Sylvia. The couple built a villa, Le Mas du Langoustier, on the western tip of the island, which Sylvia later opened as a hotel. Set overlooking a small cove surrounded by parasol pines, eucalyptus and olive trees, the hotel’s hot pink, bougainvillea-festooned ochre walls and eau-de-nil shutters shout quintessential Provencal hideaway.
Culinary highlights include the hotel’s one Michelin-star L’Olivier restaurant. Cooking is as Provençal as the décor, albeit with a haute-cuisine twist; expect tasting menus and dishes like grilled turbot with capers, confit lemon, young carrots and tomato ravioli. For more casual dining sister restaurant La Pinède serves accomplished renditions of French classics like bouillabaisse, beef tartare and oysters to diners on its parasol-shaded terrace.
Where to stay: Double rooms at Le Mas du Langoustier cost from €340, on a half board basis (langoustier.com). Or, book into the Auberge des Glycines where doubles cost from £172, b&b, and visit Le Mas for lunch (booking.com).
One of several stunning beaches on Porquerolles
Sicily, Italy
Italy’s largest island has much to lure visitors, but its southeastern corner is a trove of Unesco World Heritage sites, empty beaches, vineyards and atmospheric Baroque towns like Ragusa, Noto, Modica and the unmissable Syracuse, with its lavish pale golden buildings standing high above the sea.
The food in this part of the island is worth seeking out, too; must-try local dishes include spaghetti alla Norma (a pasta dish of ricotta, aubergines and tomato) and the street food snack of deep-fried filled rice balls called arancini. Wine is another attraction; Sicily has been experiencing a new wave of wine making and Arianna Occhipinti is one of the region’s most exciting producers. Just outside Vittoria, her winery specialises in natural wines (including Nero d’Avola) and is open by appointment for tastings and tours (agricolaocchipinti.it).
Where to stay: Arianna’s sister, Fausta, runs the nearby Baglio Occhipinti just down the road. A stylishly renovated 18th century farmhouse-turned-agriturismo it’s surrounded by an organic farm, olive groves and vineyards. Doubles cost from €180, b&b (bagliocchipinti.com).
Sit down to lunch Sicilian style and feast on pasta, grilled fish, granita, toasted almonds and cannoli
Sifnos, Greece
The small Cycladic island of Sifnos has some serious gastro cred, not least because Nicholas Tselementes, the author of the definitive guide to the country’s cuisine (Greek Cooking, first published in 1910), was born there. Around a three-hour ferry ride from Athens, Sifnos has become a haunt for foodies wanting a more sedate scene. Spend days visiting quintessential sugar-cube villages, stand-out sights such as the Chrysopigi Monastery and the spectacularly situated Church of the Seven Martyrs in Kastro, and postcard-perfect beaches like Kamares and Platos Gialos. Then graze your way around its many beach bars, modern restaurants and traditional tavernas (head to those in the seaside village of Vathi for freshly landed fish).
The clay pots synonymous with Sifniot cuisine are still produced on the island, while chickpeas feature in many of its dishes, including a classic slow-cooked soup made with onions and lemon called revithada. Mastello is another favourite – lamb or goat soaked in red wine then roasted over fragrant vine leaves.
Where to stay: Scattered among olive groves near Artemonas, on the east coast of the island, Kamaroti is a chic hotel within easy reach of several beaches. Doubles start at €110 per night, b&b (kamaroti.com).
Soak up the sun at Kamaroti, on the Greek island of Sifnos
Ponza, Italy
If you want a real Roman holiday in high summer, head to Ponza. The smart set decamp to this tiny island, a short ferry ride off the coast of Lazio, each August. It’s the simple pleasures here that everyone comes for – exploring hidden coves by boat, visits to the luminescent sands at Chiaia di Luna beach, evenings spent portside in Ponza town and tucking into spaghetti alla vongole with intensely, sweet cherry tomatoes for lunch on the beach at Cala del Porto, on the neighbouring island of Palmarola.
Where to stay: There is no questioning Villa Laetitzia’s impeccable pedigree. A historic guesthouse at the top of Ponza town it’s owned by Anna Venturini Fendi, a member of one of Italy’s first families of fashion. It’s low key and lovely and has doubles from £169 per night, b&b (booking.com).
Tuck into spaghetti alla vongole on the beach
Spetses, Greece
The name Spetses derives from an ancient Greek word that reflects the pine trees that blanket much of the island. But the Venetians also christened the island “Spezia” as it was on a major spice route, floating in the Saronic Gulf between mainland Greece and the Peloponnese. During the Greek war of Independence from Turkey, in 1821, the island played a pivotal role. Today, however, it’s a tranquil, Hellenic version of the Hamptons, albeit slightly more low key, where some of Greece’s wealthiest dynasties come to play, attracted by its verdant charm (its interior is laced with walking trails) and by quiet coves and beaches like Ligoneri Vrellas and Agioi Anargyroi.
Food-wise, is the classics that win out here: grilled octopus with parsley pesto and lobster spaghetti at one of its classic tavernas, Patralis, or grilled fish at Sioras in the Old Port. Don’t leave the island without sampling or buying a box of the orange blossom-scented, sugar-dusted chewy almond cookies called amygdalota.
Where to stay: In the Old Harbour, the former Port Authority building has been sensitively restored to house the Orloff Resort, where doubles cost from £192, b&b (booking.com).
Take a pre-dinner stroll among the pretty houses of Spetses, in the Peloponnese
Ibiza, Mallorca and Formentera might draw the kaftan-wearing scensters, but word is quietly spreading that there is more to be discovered on Menorca than clean turquoise waters, pale gold beaches, secluded white-washed farmhouses and lush greenery (the island is a designated Unesco Biosphere Reserve). Unlike its neighbouring party isles, this small Balearic island has managed to stay relatively unspoiled – in everything from the landscape to the food and culture.
As on mainland Spain, tapas is big here (try some at the Mercat do Peix – fish market – in Mahon), but thanks to numerous occupations by the Moors, Brits, Catalans and French, the local cuisine is a literal melting pot. The most famous dish is caldereta, a Menorcan lobster stew that’s cooked and served in an earthenware pot; the local shellfish, in season from April to August, are sweeter than their Atlantic cousins. Sobrassada (a soft paprika sausage, similar to chorizo) is another must-try. And don’t miss the chance to go gin tasting at the last remaining distillery on the island, Xoriguer. Its Gin Xoriguer is a liquid legacy of the British presence here and is served, locally, with lemonade in a Pomada.
Where to stay: Go luxe and book into Hotel Torralbenc. Set in 70 hectares of vine-draped countryside in the south west of the island, it recently introduced wine tasting experiences at its winery, on foot or by bike. Doubles start from £549, b&b (booking.com).
Spend the morning on the beach then escape to the Troodos Mountains to reframe your preconceptions of Cypriot food. The untamed landscapes here, punctuated by sleepy villages and a collection of Unesco World Heritage-listed Byzantine churches are a world away from the beach resorts that line this sun-soaked Mediterranean isle. On the mountains’ southern slopes you can thread your way through the countryside visiting local wineries (Cyprus is one of Europe’s oldest wine producing areas, with vines in cultivation for over 4,000 years).
Stop off at the village of Omodos for lunch at one of its traditional tavernas; dishes typically include the island’s national cheese, halloumi, the ricotta-like Anari and a classic, slow-cooked, lamb shoulder dish called kleftiko. Gastro tourists should also visit the Oleastro Olive Park, between Paphos and Limassol, and the Erimi Wine Museum.
Where to stay: Double rooms at the Almyra hotel, close to Paphos’ Old Harbour, start from £194, including breakfast (one option being a traditional Cypriot breakfast of carob syrup, concentrated grape juice (espima) and traditional cured meats and cheeses (booking.com)
Fresh halloumi fritters: just one of many reasons to visit Cyprus
Pantelleria, Italy
One of Italy’s most remote outposts, volcanic Pantelleria rises from the Mediterranean closer to Tunisia than Sicily. Known in Arabic as “Daughter of the Wind” the island has its fair share of A-list followers – Giorgio Armani is one of the most well-known visitors, with his own dammuso (one of the island’s distinctive cuboid houses).
The regulars come to wallow in the waters of the Lago de Venere, with its therapeutic mud, or to swim off the the coast, with its indented rocky pools and inaccessible coves edged by dazzlingly blue water. And to eat, of course; Pantelleria’s Phoenician, Roman, Arab and Moorish history ripples throughout its modern-day food culture and must-try local favourites include ricotta-like Tumma cheese, capers, rustic fish couscous and a dessert wine called Passito di Pantelleria made from Zibibbo grapes.
Words by Aoife O’Riordain
Photographs by Denis BRINGARD/Gamma-Rapho via Getty Images, Getty images
Although the smallest knife in a cook’s arsenal, the humble paring knife is not one to be dismissed. This petite powerhouse is a versatile and indispensable tool in every kitchen. Designed for precise and controlled use, the paring knife boasts a sharp pointed tip and a slightly curved edge.
Lightweight and compact in size, paring knives are easy to manoeuvre and ideal for intricate tasks that require precision. They’re great for peeling fruits and vegetables, de-seeding and coring produce, creating garnishes and deveining prawns. They’re often referred to as vegetable knives, peeling knives or small kitchen knives owing to their versatility.
As with any knife, proper care and maintenance is crucial. Paring knives can be sharpened to ensure their edge remains in the best condition. Regular sharpening and honing will keep your knives performing at their best.
After chef’s knives, the paring knife is the second most commonly occurring knife in knife sets, though they are also available to buy separately. Many home cooks like to have a paring knife in their set for tasks that require accuracy and finesse.
Tidy and compact, this Victorinox classic paring knife weights just 20g but is an impressive and near-perfect knife to use. Unlike some of the other Victorinox knives we’ve tested, the blade on this paring knife feels sturdy and robust.
The handle is nicely shaped and very easy to grip, thanks to the slightly textured finish. We also like that the handles are available in an array of colours, including pink, yellow, green and more.
This knife thoroughly impressed us in test. We were able to remove orange peel with deft precision and supreme it with no resistance at all. It even sliced through tomato with total ease, too.
There’s not a lot we didn’t like about this knife: attractive, budget-friendly and oh-so-nimble.
This Victorinox knife is simply the serrated version of the paring knife above. Like its non-serrated sibling, it too is available in a range of colours and features the same comfortable, ergonomic handle.
It took the rind off an orange quickly and easily, though – as expected – this knife doesn’t produce as clean slices as the knife above. That being said, the knife is sharp and precise, and overall a joy to use. We achieved controlled and even slices of tomato, too.
This knife is a steal at under £10, and even if you don’t find yourself reaching for a serrated paring knife on a daily basis, this Victorinox knife is one you’ll be thankful for when you do come to need it.
The Aogami Petty is one of the larger paring knives we tested, it is also one of the most attractive. This knife features a 120mm steel and carbon blade (Aogami), as well as a tapered walnut handle.
This knife comes well presented in a delicate cardboard box. The knife is lightweight but feels nicely balanced in the hand.
We loved the blade on this knife: ultra sharp, with the finest point at the end. It cut through an orange with total precision, though we felt the blade was a little too long when we were supremeing segments of orange.
This knife excelled on our tomato test, removing the thinnest slices of tomato with precise strokes.
If you’re not after a paring knife for ultra precise tasks but are simply after one you can reach for small everyday jobs, the Aogami Petty 120mm is a great choice.
This beautifully crafted knife features a nimble blade and sturdy, ergonomic handle. It’s nicely weighted in the hand and feels balanced, too.
Although the blade looks ultra sharp, it was met with a little resistance when slicing through our test orange and tomato. We cut out segments of orange easily enough but we had to saw a little more than expected when removing the orange rind. Similarly, the tomato required some force to produce a slice. However we were happy with the results produced.
This is an impressively sturdy knife that’s been built to last. It’s attractive and agile, and would make a great addition to any cook’s toolkit.
Nicely weighted and incredibly well balanced, this Zwilling Pro knife is a real joy to use. We found this knife comfortable to hold thanks to the well shaped handle, though felt the handle itself was a little long.
This knife sliced through tomato with total ease and supremed orange slices easily, too. We did find this knife was less smooth when it came to cutting through the orange peel, however. That being said, overall our chef testers called this knife a “delight to use”.
Nimble and comfortable to use, if you cook with a lot of citrus, this paring knife is up for the job.
This compact little knife makes a colourful addition to your everyday kitchen kit. There are currently four different colourways to choose from (including a Maldon Salt collaboration in the brand’s signature green, for maximum foodie bragging points); we tested the cheery pink ‘fruit salad’ design. The handle of every knife will vary and be unique, as each is made from recycled waste plastic.
As well as looking good, the octagonal handle is comfortable to hold. The small metal blade is handmade in Japan and arrives super-sharp – plasters are even included in the cardboard packaging (along with a penny, a traditional gift of good luck with a new knife)! The fun packaging also ensures it would be a great gift.
The knife sliced through tomatoes and oranges with ease, producing clean slices. The small size of the blade makes it a good option for fiddly chopping tasks.
A paring knife excels when completing delicate and precise cutting tasks. Its small size and nimble blade make it the perfect knife for peeling fruits and veggies, removing seeds, making intricate cuts or completing fiddly tasks like deveining prawns. Whether it’s a simple task like peeling veg or you’re precisely cutting out decorations, a paring knife is an essential tool.
How to sharpen a paring knife?
A paring knife can be sharpened like any other non-serrated knife using either a tabletop sharpener or whetstone. If using a tabletop sharpener, simply run the knife through the sharpener a few times, remembering to clean the blade afterwards. If using a whetstone, you’ll need to slide both sides of the knife over the stone at either a 15 or 20 degree angle (depending on whether you’re working with a European or Japanese knife). Sharpening a paring knife on a whetstone should be faster than sharpening a chef’s knife as the blade is smaller and sees less use.
How we tested paring knives
We tested both traditional and serrated paring knives. Each knife was tested in controlled conditions using the same ingredients. They were then handed to our chefs in the test kitchen to get some live and in-action feedback.
We supremed an orange to test how well the blade sliced through rind and how it handled fiddly, precise tasks. We also sliced through traditionally tricky tomato. We use the same criteria for design and ease of use when testing knives:
Comfortable: although they’re small, we still wanted to use knives that were comfortable to hold and allowed for nimble and dynamic movement.
Balanced: knives should be balanced in the hand and have some weight to them.
Sustainable: we looked for paring knives that come with long or lifetime warranties, as well as plastic-free packaging.
Ultra sharp: we looked for knives that held their sharp edge for a long time.
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Charlotte Morgan<![CDATA[Whitstable best restaurants: where to eat and drink]]>https://www.olivemagazine.com/?p=43342024-06-27T13:51:20Z2024-06-27T13:08:51Z
Looking for the best Whitstable restaurants? We’ve found the best places to eat in Whitstable in Kent and there’s something for everyone: try Whitstable oysters, Michelin-starred dining, traditional tapas and much more. For more like this, discover more of our foodie day trips from London by train.
A popular choice for day-trippers in the southeast looking for a foodie day out by the sea, Whitstable deserves a little more lingering. In the summer, especially, this quaint little fishing town comes alive with the sound of fish and chip papers rustling, prosecco bottles being popped on the beach and oyster shells being cracked open. And each July it even hosts a whole festival dedicated to local Whitstable oysters.
Best restaurants in Whitstable
Samphire
For Kentish produce
The best Kentish produce is on offer at chef and owner George Begg’s cosy all-day dining high street bistro. Opened in 2006 a pebble’s throw from Whitstable beach, Samphire has been consistently popular with locals and visitors, including Michelin-starred chef Tom Kerridge, for seasonal dishes such as asparagus, ricotta and potato pithivier and brunch dishes such as sugar pit bacon loin with fried eggs and hash brown. samphirewhitstable.co.uk
Harbour Street Tapas
For tapas
You’ll find this intimate tapas restaurant set among the boutique shops of Harbour Street. The simple decor of white-washed walls and wooden tables and chairs puts the spotlight squarely on the menu of classic Spanish dishes and more modern creations made with local produce. Choose from a plate of Jamón Ibérico, patatas bravas or tortilla or try pork belly with red cabbage and PX sauce, all paired with a glass of something from the short list of mainly Spanish wines. harbourstreettapas.com
Grain & Hearth
Best bakery in Whitstable
Baker Adam Pagor relocated what was a micro-bakery in London to this bakery and cafe in Whitstable in 2019 and now has an outlet in nearby Faversham. Specialising in sourdough, this family-run neighbourhood spot on the edge of the town centre is renowned for its friendly welcoming atmosphere as well as its breakfast shakshuka and lunchtime sourdough sandwiches. In good weather enjoy a coffee and pastry in the charming courtyard garden. grainandhearth.co.uk
Pearsons Arms
Best pub for food in Whitstable
Stroll along Whitstable’s pebble beach, then head to this whitewashed clapboard pub just yards from the sea for a cask ale and some seriously good Kentish food in the rustic first-floor dining room. Start with oysters with a compressed rhubarb and gin mignonette dressing or deep-fried with harissa mayonnaise, followed by locally caught lobster with garlic butter. pearsonsarmswhitstable.co.uk
The Sportsman
For Michelin-starred dining
Probably the most well-known restaurant in the area, The Sportsman is a Michelin-starred gastropub in Seasalter but isn’t half as pretentious as that sounds. Take a taxi out to it for lunch then enjoy a leisurely walk back along the coast to walk off any excess. Bookings need to be made quite far in advance but it’s worth it.
The menu changes frequently but there are always local meat and fish dishes (think Monkshill lamb, Thornback ray or Whitstable native oysters – at their best in July). Puddings are outstanding; we liked the apple soufflé with salted caramel ice cream. thesportsmanseasalter.co.uk
The menu at The Sportsman changes frequently but there are always local meat and fish dishes
Wheelers
Best oysters in Whitstable
Oysters are must-try whilst you’re in Whitstable. Candyfloss-pink-fronted Wheelers has been dishing up oysters in its parlour-sized dining room since 1856. wheelersoysterbar.com
Candyfloss- pink-fronted Wheelers has been dishing up oysters in its parlour-sized dining room since 1856
VC Jones
Best fish and chips in Whitstable
The best fish and chips in Whitstable? VC Jones, hands down in our book. The reason? They cook their chips in beef fat. True, the flavour isn’t for everyone but the smell wafting out onto Harbour Street is enough to lure us in every time.
It’s a family owned and run chippie and has been for three generations, and one of the family will likely be serving you your supper. There’s almost always a queue of people outside, either waiting for a takeaway to eat on the beach, or waiting to eat in the restaurant. vcjones.co.uk
The Cheese Box
Best cheese shop in Whitstable
Head to The Cheese Box on Harbour Street for all manner of local cheeses from Dark Horse Ancient Ashmore to Kentish Blue. It also sells cheeses from further afield. Order a cheeseboard to eat in, with a glass of wine. Or, if you’re after something more substantial, stock up here then head next door to its new sister restaurant headed up by local chef Michelle Booth. Wednesday nights are all about pies. thecheesebox.co.uk
Head to The Cheese Box for all manner of local cheeses from Dark Horse Ancient Ashmore to Kentish Blue
The Twelve Taps
Best bar in Whitstable
The vibe at this Whitstable bar is chilled and dogs are welcome. Try artisan gins such as Silent Pool, from Surrey, or Blackwoods, from the Shetlands (there are around 13 gins on the drinks menu), or order a Blueprint coffee or one of a regularly changing line-up of craft beers. thetwelvetaps.co.uk
Jojo’s
Best café in Whitstable
It’s not strictly in Whitstable (happily if you want to escape the crowds it’s in neighbouring Tankerton, where the beach is quieter) but Jojo’s is a local institution. Renowned for its casual vibe and vibrant tapas-style menu (firm favourites include excellent cured meats, lamb cannon and calamari but there are always a few daily specials) bookings need to be made in advance, especially for dinner at weekends.
The café at the front is a good spot for a coffee or a freshly squeezed juice. If the weather is nice, sit out at the front and watch kite-surfers riding past. jojosrestaurant.co.uk
The Oyster and Chop House
Best bistro in Herne Bay, Whitstable
Not many people venture to Herne Bay for lunch or dinner. They do so mainly to go to the pier and the arcades, or for fish and chips. But our tip is to venture there specifically to eat at The Oyster and Chop House. Produce is sourced from the surrounding areas, including game from local hunter, John Caddick, and it’s great value. The seared scallops with apple and homemade cured ham are delicious, as is the steak bavette. oysterandchophouse.co.uk
Looking for chard recipes? Want the best chard side dish? Try our ideas below then check out our kale recipes.
Want expert advice for growing your own crop? Learn how to grow your own swiss chard from our friends at Gardeners’ World.
When is chard in season?
Swiss chard is at its best between July and November.
What are the health benefits of chard?
Our nutritionist, Tracey Raye, says dark, leafy green vegetables like chard are some of the most nutrient dense foods. Just a single serving of chard (175g) provides your daily vitamin A and vitamin K requirements, while almost fulfilling your vitamin C requirements too! Chard is a good source of vitamin E, calcium, magnesium and zinc, as well as offering plenty of fibre which is a vital part of supporting your gut health and maintaining a healthy weight.
Try our delicious crispy salmon pie for a casual midweek meal. Buttery swiss chard (stems and all), fresh salmon chunks and plenty of crème fraîche makes for a perfect filo pastry pie filling.
Try this vegan Greek traybake where butter beans (gigantes), spinach and chard are cooked in olive oil, lemon juice and herbs. Gigantes are popular in Greece and mostly grown in the stunning lake regions of Prespes and Kastoria.
Check out our quick and easy toast recipe from food writer John Gregory-Smith. This oozy fried cheese sandwich is made using swiss chard, cream and gruyère cheese – the perfect indulgent brunch.
Make the most of chard season with this impressive centrepiece. Try our simple recipe with sweet butternut squash and crumbled feta wrapped in crispy filo pastry sprinkled with za’atar.
Chard makes a great side dish or base for mains like meat and fish. Try using it with this easy pan-fried cod stew recipe with large butter beans. This quick fish recipe is low in calories and ready in 25 minutes.
Celebrate chard with this veggie wellington. It’s packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Christmas.
Use up a bunch of chard with this easy, filling bake. Not only is this dish super simple, it’s great value too. For extra pizzazz take some pancetta cubes with the tomatoes and add to the bake.
This beef recipe with colourful wilted rainbow chard is low calorie and so simple to make. Under 250 calories per serving, this recipe is a great healthy meal to make for friends.
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Janine Ratcliffe<![CDATA[Best hot dog recipes]]>https://www.olivemagazine.com/?p=1390312024-06-27T11:46:04Z2024-06-27T11:46:04Z
Looking for hot dog ideas? These meaty morsels are a great addition to any buffet, party spread or barbecue. See our ideas below, then check out our BBQ recipes, vegan BBQ recipes and more sausage recipes.
Who says hot dogs have to have meat? This is a clever, economical twist on the lobster roll but with loads more flavour and a spiced crunchy coating to make it even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish.
Kimchi is one of those foods that goes really well with other cuisines. Burgers, hotdogs and cheese sandwiches can all be perked up with a spoonful. If you don’t want to make your own kimchi, there are loads of ready-made varieties available. Discover more kimchi recipes.
Merguez sausages, roasted peppers and pickled chillies meet in this epic hot dog recipe, perfect as part of a buffet. If you’ve got more merguez sausages to use up, make our easy merguez tartines with roasted red peppers next.
Level up your hot dog game with our six quick and easy toppings (think NYC Deli, all-day breakfast and Bombay spice). These are one of our favourite nibbles to serve at any party.
These simple spiralised hot dogs with sriracha, mayonnaise and coriander are easy to assemble and taste great, perfect for a summery snack.
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Lucy Roxburgh<![CDATA[20 best marble kitchen accessories to buy for your home]]>https://www.olivemagazine.com/?p=2375452024-06-26T14:01:27Z2024-06-26T14:01:27Z
Marble is a timeless material when it comes to kitchen design – but it doesn’t have to just be found on kitchen countertops. Marble accessories in the kitchen can be found on everything from a chunky pestle and mortar to a delicate platter, or even pots, pans and your everyday appliances such as toasters and kettles.
The clean lines and neutral tones of marble make it the ideal way to decorate a minimalist kitchen, if you’re not a fan of bold colours and clutter. Add drama with glossy black marble, a hint of pattern with two-toned swirled marble or keep it neutral with creamy white tones. Marble serveware and tableware will add a touch of elegance and luxury to any dinner party and are a timeless choice (also making them great options for gifts).
Read on for our picks of the best marble home and kitchen accessories to buy – we’ve found the prettiest salad bowls, serving dishes, kitchen kit and even electrical appliances to make it easy to add a touch of marble to your kitchen.
For more kitchen design inspiration, check out our 10 top tips for designing your kitchen, given to us by experts who’ve learnt from their own decisions.
20 best marble home and kitchen accessories to buy 2024
A statement piece for your kitchen island or countertops, we love the swirled black and white marble effect of this porcelain salad bowl. Use as a chic salad bowl when serving a crowd or as a fruit bowl for a permanent position in your kitchen.
The must-have marble home accessory for a keen baker. This minimalist marble cake stand will let your showstopper bake do all the talking – see our best cake recipes for inspiration on what to crown it with first.
There’s no prettier way to serve up a cheese course at the end of a dinner party than by presenting it on this marble-effect stone cheeseboard from Anthropologie. We love the hand-carved floral detailing for a pop of colour.
This simple marble jigger is the addition that any home bar set up needs. Precisely pour your perfect cocktails with this double-ended jigger with marble handle and brushed gold measure.
A lazy Susan adds some retro charm to a dinner party, as well as the practical ease of serving a crowd round the table. Load up this simple marble option with cheese and charcuterie for aperitivo hour, fruit and biscuits to go with a post-dinner digestif or even breakfast essentials for a brunch crowd.
This marble rolling pin makes a great gift for a keen baker who loves a minimalist style. The design is practical as well as aesthetically pleasing: marble stays cool which is great when making pastry, is easy to clean and doesn’t absorb any odours or flavours. It comes complete with a wooden measuring stand that has handy measurements etched into it too.
Serve up a trio of treats with these marble dip dishes from John Lewis, set on a matching marble board. Fill up with olives, nuts or dips. Plus the marble will also help keep them cooler for longer – ideal for summer entertaining.
Marble isn’t just for pretty accessories. Put it to everyday practical use with this marble saucepan set by Tower. The trio of pans have marble-effect exteriors and statement rose gold lids and handles. They’re suitable for use on all hob types, including induction, and are dishwasher-safe too.
This special marble wine bottle holder would make a great housewarming gift or gift for a wine lover. It’s a statement piece for the kitchen table. If you’re entertaining, this can even be chilled in the fridge first then brought out to keep bottles cool whilst displaying them.
The perfect size for laying down the middle of the table, this marble serving board will be one you reach for again and again. The narrow shape makes it ideal for neatly displaying canapés – see our quick and easy party canapé recipes for ideas.
Even the most minimalist of kitchens might make an exception for keeping these sleek marble pinch pots on display. Store next to your hob for easily adding seasoning whilst cooking, or bring to the table for people to help themselves.
Give your everyday kitchen appliances a marble makeover with this matching toaster and kettle duo. The four-slot toaster is great for families in the morning, and we love the statement silver handle and spout of the kettle against the subtle white and grey marble body.
Make sure your knives are protected and look good whilst doing it with this marble knife block. The dramatic black marble holder is filled with bristles so you can easily place your knives or even scissors anywhere inside.
No more dreaded water marks on the table – make sure everyone has a coaster for their drink with these marble coasters from John Lewis. We love the smart gold stand for storing them too.
Smart enough to have on permanent display on your counter, this marble pestle and mortar will become a kitchen workhorse. Use it to grind together one of our easy pesto recipes.
This modern butter bowl has a clever ridge in the edge to hold the delicate metal butter knife it comes with – no more buttery counters and a pleasing design. It could also be used for serving pâté and parfaits ready for spreading.
