RECIPES

Most recent stories in RECIPES

• Make sure your favourite veggie is impressed at your next dinner party with these easy vegetarian canapés

  

  Olive Magazine

  

  Best vegetarian canapés

  olivemagazine.com - Janine Ratcliffe

  Best vegetarian canapé ideas Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy …

• “This simple egg and pastrami twist on a toastie is ideal for a quick breakfast or lunch. Serve with a gherkin on the side”

  

  Olive Magazine

  

  Toasted reuben madame

  olivemagazine.com - Sarah Cook

  STEP 1 Mash the butter and mustard with some pepper and, in a separate bowl, mix together the shallot, mayo, ketchup, Worcestershire sauce and …

• “Try this flavoursome recipe when you're short of time but still looking for a seriously delicious dinner. You can buy blocks of Japanese curry roux (used as a soup base) in Asian supermarkets, but it … More

  

  Olive Magazine

  Japanese curry noodles

  olivemagazine.com - Janine Ratcliffe

  STEP 1 Drop the eggs into boiling water and cook for 7 minutes, then cool in a bowl of iced water. Peel and halve. STEP 2 Cook the onion and carrot in a …

• “With chocolate, double cream, black cherries and a splash of brandy, make and freeze these black forest cake inspired choux buns ahead of time to create a delicious, sophisticated dessert in minutes”

  

  Olive Magazine

  

  Black forest profiteroles

  olivemagazine.com

  STEP 1 Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water. Put the butter and 150ml cold water …

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  Olive Magazine

  

  Wild garlic guide: where to find, how to cook it and recipe ideas

  countryfile.com - Carys Matthews

  With its fresh, garlicky smell wild garlic is an unmistakable scent in woodlands and forests in the spring months. Preferring to grow in shady and …

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  Olive Magazine

  

  Jersey Royals with wild garlic

  olivemagazine.com

  Boil the potatoes until they’re tender, about 8-10 minutes. Drain them well then mix the potatoes with the wild garlic, a drizzle of rapeseed oil, …