Olive: Feel-good summer by Immediate Media Company London Ltd.

s Feel good

EASY ENTERTAINING WINS AND ELEGANT ESCAPES

Toasted coconut and

EFFORTLESS RECIPES FOR LAZY DAYS SUNSHINE ON A PLATE

mango tres leches cake

Editor’s letter

Ilove having people round for a summery gettogether but my hosting style can be a bit ramshackle. I don’t have proper outdoor furniture, my crockery is mismatched and my small garden is still very much a work in progress. But I also know that if I serve up a crowd-pleasing recipe, mix a frosty cocktail and put on some music then none of that matters.

Luckily this issue we’ve got hit after summer hit to satisfy any guest – from a halloumi and roasted vegpacked crunchy filo pie (p22) to Manon Lagrève’s delicate apricot frangipane tart (p36) and Georgina Hayden’s spiced roasted salmon (p58). And don’t forget to shake up one of our Hannah’s fruity, tequila-spiked cocktails to really get the party started (p68).

Travel-wise this issue we are looking at some alternatives to the well-trodden summer destinations. Places like Lithuania, north-western Greece and the Azores archipelago of Portugal all offer unique (and quieter) escapes for the curious traveller, as well as incredible food scenes – and you won’t be fighting for a table booking.

You’ve probably come across the latest health buzz word, fibermaxxing – but what is it and what does it actually mean?

Nutritionist Rhiannon Lambert cuts through the hype on page 134 and shares recipes that will balance your fibre intake, sensibly and naturally.

Janine Ratcli e, deputy magazines editor @olivemagazine @missj9

food

7 What to cook now Ideas that make the most of seasonal produce.

18 Feel-good hits of the summer Sharing dishes for relaxed alfresco dining.

28 Gurd Loyal’s hot takes Our trends expert shares a tart from France’s Picardy region.

31 La vie est belle Manon Lagrève puts a French twist on her entertaining menu.

39 Shelf love

Fresh ways to use limoncello, including a zesty twist on tiramisu.

47 Edd Kimber’s modern baking

A summery mash-up of two retro desserts.

50 Signature dishes Kenji Morimoto shares recipes that spotlight fermentation.

56 A plate in the sun

Impressive entertaining dishes from Georgina Hayden.

66 Wine 101

Learn about Austria’s up-andcoming Neusiedlersee wine region.

68 Spicy sharers

Tequila meets chilli in these fruity summer cocktails.

73 Aperitif hour

The best bottles and barware.

143 Recipe index

145 Verna eats Colombia

Our columnist recreates a traditional breakfast dish.

travel

75 Barhopper

Where to enjoy the best agave spirits.

78 Slow travel

Take a relaxed trip through the historic Spanish city of Cádiz.

86 Wilderness havens

Three calming retreats that prioritise wellbeing and relaxation.

92 Why I love Toronto

Discover the Canadian city’s diverse food scene.

100 Cook like a local

Recreate traditional Ukrainian dishes from the city of Odesa at home.

106 Spotlight on Norfolk

Head to the coastal county for stunning scenery and fantastic food.

114 Best coolcations

Escape to cooler climates to beat the summer heat and the crowds.

119 My London Our top foodie picks in west London.

120 Weekender Must-visit stops in Amsterdam.

122 wellbeing

122 Easy seasonal nourishment Healthy vegetarian recipes for summer.

128 A complete guide to summer skincare

How to find the best SPF for your skin, according to experts.

134 Fibremaxxing

The truths behind the latest health trend, plus three recipes to try.

16 Subscription offer

Treat yourself or a loved one to a six-month olive subscription for just £20.

74 Reader offer

Book a foodie escape in Padstow or Puglia.

132 Reader offer

Enjoy a reader discount at a luxurious Warner Hotel.

133 Coming next issue

Find out what’s in store in your next edition of olive.

New fa s at OLIVE

Meet the fresh talent joining our team to inspire you with inventive ideas every day

The olive residency is a scheme committed to discovering and nurturing new talent. Find out more at olivemagazine.com/ guides/introducing-our-new-olive-resident.

We’re deli d welcome A xina A na t ive am – f ow us on TikTok and I n agram s what s ’s c king up @ ivema zi

Alexina is a writer, cook, presenter and regular supper club host, based in London. Born in Brighton but growing up in Paris and London, Alexina is of mixed heritage – the granddaughter of chicken farmers from Cambridgeshire and Saint Lucian grandparents who arrived in London during the Windrush movement – and her upbringing drove her passion for food. Her debut cookbook, Bitter, was released in 2023, followed by Sweet in 2025. Her new weekly video series for olive ‘One Good Thing’ aims to elevate your entertaining in one simple step, bringing to life an easy recipe for you to recreate at home. Beyond the books and television work, Alexina runs sell-out events, including including intimate supper clubs and creative pop-ups.

SCAN HERE TO FOLLOW ALEXINA

TikTok Instagram

A TO COO NOW

Make the most of the season’s best produce as summer settles in

Recipes KATY GREENWOOD Photographs MOWIE KAY

Runner bean and chorizo salad with whipped feta

This summer salad is a great use of the humble runner bean. Try to ﬁnd young tender beans if you can but this also works with bigger more ﬁrm specimens, though with these you will need to remove the tough strings that run down the side of the beans for easier eating.

SERVES

2 | PREP 15 MINS | COOK 30 MINS | EASY

300g small waxy potatoes, thinly sliced

2 tbsp olive oil

100g greek yogurt

150g feta, crumbled

½ small red onion, thinly sliced

1 tbsp sherry vinegar or red wine vinegar

250g runner beans, trimmed and stringed if large 200g cooking chorizo sausages, sliced diagonally into thirds handful each of mint leaves and basil leaves, shredded

Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking paper. Toss the potatoes with 1 tbsp of the oil and arrange on the baking tray, making sure they are in one layer, then season with salt and pepper. Bake for 20 mins.

Meanwhile, whizz the yogurt and feta in a blender until thick and fairly smooth (a few little lumps of feta are okay) – I nd it best to pulse in the blender, otherwise it will become runny. Taste and season if needed. Toss the sliced onion with the vinegar in a small bowl.

Toss the beans and chorizo with the remaining oil, and a little salt and pepper, and arrange on top of the potatoes. Return to the oven for 10 mins.

To serve, spread the feta over the base of a serving plate or two individual plates. Tumble over the beans, potatoes and chorizo, followed by the onions and any remaining vinegar, and scatter over the herbs. PER SERVING 900 kcals • fat 64G • saturates 27G carbs 34G • sugars 10G • fibre 7G • protein 43G • salt 5.5G

Briam

I like to think of this Greek-style vegetable bake as a version of ratatouille with added potatoes, and if you can ﬁnd Cyprus potatoes, all the better. The hardest part is slicing the vegetables but once that’s done it’s simple and no need to be precious about the arrangement – higgledy-piggledy will be perfect, so that every serving gets some of each vegetable. SERVES

2 aubergines

2 courgettes

500g potatoes, peeled

2 small red onions

500g large tomatoes

100ml olive oil

2 garlic cloves, nely grated

11/2 tsp dried oregano

1 heaped tsp fresh thyme leaves, plus extra sprigs

400g tin of chopped tomatoes

Heat the oven to 200C/180C fan/gas 6. Slice the aubergines, courgettes, potatoes, onions and tomatoes into ½cm slices. In a small jug, mix the oil with 1 grated garlic clove, ½ tsp of the oregano and the thyme leaves. Put the aubergines, courgettes and potatoes into a large bowl, and pour half this oil over, season and toss to coat.

Tip the chopped tomatoes into the base of a 28cm x 22cm baking dish, add the remaining garlic and oregano, and season with salt, pepper and a pinch of sugar. Stir together. Layer up the sliced vegetables on top of the tomato base, adding the slices of tomato and onions in with the other vegetables. Once everything is tted in snugly, pour over the remaining herby oil and top with a few thyme sprigs.

Cover with foil and bake for 40 mins until the potatoes are softened. Remove the foil and bake for another 20-25 mins to colour and crisp up the vegetables. Serve as a side dish to roast lamb or as a veggie main course.

Gooseberry custard tart

This dessert makes the most of gooseberries, pairing their tart ﬂavour perfectly with soft creamy custard. I love the tender pastry that a combination of plain and self-raising ﬂour creates but if you don’t have the time or inclination to make pastry, feel free to use ready-made shortcrust instead.

SERVES 10 | PREP 20 MINS PLUS CHILLING | COOK 1 HR | EASY

120g plain our

50g self-raising our

85g unsalted butter, cold, cubed

2 tbsp elder ower cordial

FILLING

150ml double cream

2 egg yolks (freeze the whites for another recipe)

50g caster sugar

2 tsp elder ower cordial

325g gooseberries

Put the ours and a pinch of salt into a food processor, and whizz brie y. Add the butter and whizz again until the mixture resembles breadcrumbs, then, with the processor running, drizzle in the cordial and continue to whizz until the mixture starts to come together. Turn out onto a lightly oured surface and bring together to form a round disc. Wrap and chill for 20 mins.

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry to a circle just bigger than a 23cm wide, 2cm deep tart tin. Line the tin with the pastry, gently pressing the edges into the sides. Trim the pastry to just above the lip of the tin. Cut a round of baking paper to t and ll with baking beans or dry rice. Blind bake for 15 mins, then remove the beans and paper, and return to the oven for 5 mins – the pastry should be golden and feel sandy to the touch.

In a jug, beat together the cream, yolks, sugar and cordial. Leaving the tin on the oven shelf, tumble in the gooseberries and pour over the custard mixture. Bake for 30-35 mins until set.

Remove from the oven and leave to cool completely before slicing and serving.

Blueberry loaf cake

I adore the crispy top of this cake: the sweet crunch is a lovely foil to the juicy blueberries. This is great as a piece of cake on its own but also delicious served with a scoop of crème fraîche for dessert.

SERVES 10 | PREP 20 MINS PLUS COOLING | COOK 1 HR 10 MINS | EASY

175g unsalted butter, softened 175g golden caster sugar, plus 1 tbsp for the top

3 eggs ½ lemon, zested and juiced

1 tsp vanilla extract

2 tbsp milk

225g blueberries

175g self-raising our 50g ground almonds crème fraîche, to serve (optional)

Butter and line a 900g loaf tin with baking paper. Heat the oven to 170C/150C fan/gas 3.

Beat the butter and sugar in a large bowl until light and u y. Beat in the eggs one at a time, mixing thoroughly after each addition. If the mixture looks a bit curdled, stir in a spoonful of the our to bring it back together.

Stir in the lemon zest and juice, vanilla and milk with a pinch of salt. Toss 175g of the blueberries with the our, then stir into the wet mixture with the almonds. Spoon into the prepared tin, smooth the top and scatter over the remaining blueberries and 1 tbsp of sugar. Bake in the middle of the oven for 1 hr 10 mins or until a skewer inserted into the middle comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. Serve in slices with a dollop of crème fraîche, if you like.

For hundreds of seasonal solutions, head to olivemagazine.com and type in the ingredient you want to use.

Feel-good

hits of the SUMMER

Crowd-pleasing dishes to make, bring and share with friends in the sun

Words and recipes JANINE RATCLIFFE

Photographs ANT DUNCAN

Summer dips sharing board

Everyone loves a dip and this sharing board mixes up creamy goat’s cheese with tangy beetroot and a spicy olive oil for the ultimate mix and match combo. Serve with lots of colourful vegetables and buttery, herby ﬂatbreads.

SERVES 6 - 8 | PREP 30 MINS | COOK 5 MINS | EASY

WHIPPED GOAT’S CHEESE DIP

125g soft rindless goat’s cheese

3 tbsp greek yogurt

½ lemon, zested, plus a squeeze of juice

1 tbsp date syrup

toasted walnuts, broken into small shards

BEETROOT DIP

200g cooked beetroot

75g soft cheese

1/2 garlic clove, crushed

1 tsp sherry vinegar

dill, chopped

black onion seeds

olive oil

OLIVE OIL DIP

100ml olive oil

1 tbsp baby capers

aleppo chilli akes

rosemary, chopped

1 tbsp pomegranate molasses

ZA’ATAR HERB FLATBREADS

6 pu y atbreads

30g butter

chives and parsley, nely chopped

za’atar

aleppo chilli akes

TO SERVE

focaccia squares, multicoloured baby carrots, sugar snap peas, nocellara olives, breadsticks, pear wedges and halved breakfast radishes

To make the goat’s cheese dip, whizz the cheese in a small food processor with the yogurt, lemon zest and juice, and a little salt until smooth. Spread over a plate or shallow bowl, drizzle with the date syrup and scatter with the walnut shards.

To make the beetroot dip, put everything except the dill and seeds in a food processor, and whizz until smooth. Spread on a shallow bowl and top with the dill, sesame seeds and a drizzle of olive oil.

To make the olive oil dip, mix the ingredients together in a shallow bowl.

To make the atbreads, heat the breads in an oven or under a grill until piping hot. Melt the butter and mix in the herbs, za’atar and chilli. Brush over the breads then cut into wedges. Arrange everything on a large board with the veg and serve.

PER SERVING (8) 567 kcals • fat 26G • saturates 9G carbs 63G • sugars 11G • fibre 4G • protein 17G • salt 1.6G

Honey roast halloumi and summer veg spiral pie

This giant filo pie is filled with honey and harissaspiked veg and halloumi, and served with a creamy tahini, lemon and yogurt dip. Rolling the filling into a sausage then baking in a spiral not only looks impressive but means you get a perfect ratio of filling to crunchy filo. Make sure the filo is brushed generously with butter and not packed too tightly to stop it from splitting when forming the spiral. If it does split just patch it up with a little more buttered filo.

SERVES 8 | PREP 20 MINS | COOK 1 HR 15 MINS | EASY

2 red peppers, diced

2 red onions, diced

1 butternut squash, peeled and cut into 1cm cubes

3 tbsp olive oil, plus extra for the tin

2 blocks of halloumi, thickly sliced

2 tbsp harissa

2 tbsp honey

10-12 lo sheets

100g butter, melted

sesame seeds

YOGURT TAHINI DIP

2 tbsp tahini

1 lemon, juiced

½ garlic clove, crushed

R ing t fi ing in a sausa t n baking in a spir not only l impre ive but means y t a r ct ratio fi ing crun y filo

4 tbsp greek yogurt

Heat the oven to 200C/180C fan/gas 6. Put the peppers, onions and squash in a large baking tray, toss with the oil and season. Roast for 20-25 mins or until just tender – it will get further cooking in the pie so don’t let it get too mushy. Fry the halloumi until light golden on each side then dice each piece into similar sizes to the veg and add to the tin along with the harissa and honey. Mix everything together and cool.

Generously brush a lo sheet with butter, then lay another sheet on top and brush with more butter. Lay about a fth of the lling loosely along the longest side then roll up into a sausage, brushing as you roll. Take an oiled 35cm circular baking tin and, starting in the middle, curl the sausage to make a spiral. Repeat with the rest of the lo and lling, adding the pieces of rolled lo until you have a giant spiral. Brush with more butter and scatter with sesame seeds. Bake for 40-45 mins or until golden and crisp.

To make the dip, put the tahini in a bowl then whisk in enough ice-cold water to make a smooth dip. It will thicken at rst then loosen up. Add the lemon juice, garlic and a good pinch of salt. Stir in the yogurt and serve alongside the pie.

PER SERVING 543 kcals • fat 33G • saturates 18G carbs 37G • sugars 15G • fibre 5G • protein 22G • salt 2.5G

Chargrilled bang bang chicken noodle salad

A fresh, vibrant, hearty salad of slippery noodles with crunchy, zingy veg and a rich ginger peanut sauce. If you are transporting, keep the dressing in a separate tub and toss together at the table. Serve with extra chilli crisp oil so people can control their own heat level.

SERVES

6 | PREP 20 MINS | COOK 15 MINS | EASY

4 skinless chicken breasts, butter ied avourless oil, such as rapeseed

180g at rice noodles (about 4 nests)

4 carrots, shredded

5 spring onions, shredded

½ cucumber, seeds scooped out and cut into batons 100g sugar snap peas, halved lengthways

1 red chilli, sliced

1 lime, juiced sesame oil

handful of coriander leaves and thai basil leaves

PEANUT DRESSING

4 tbsp dark roast crunchy peanut butter

1 tbsp nely grated ginger

½ garlic clove, crushed

2 limes, juiced

1 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

chilli crisp oil, for drizzling

Heat the griddle to high. Rub the chicken all over with oil then season well. Griddle for 3-4 mins on each side until cooked through, then rest under a loose sheet of foil.

Drop the noodles into a pan of boiling water then take o the heat and leave for a few minutes until just tender. Drain, rinse under cold water then drain well again. Drizzle the veg with the lime juice and a little sesame oil, and season with salt.

Put the peanut dressing ingredients (except the chilli oil) into a bowl. Whisk, adding a few tbsp of cold water until you have a drizzly dressing.

To serve, arrange the noodles on a platter, slice the chicken and pile on top, then add the veg and drizzle generously with the dressing. Spoon a little chilli oil on top then scatter with coriander and thai basil leaves.

Toasted coconut and mango tres leches cake

Subbing in double cream for butter is an easy method which gives a light but ﬁrm sponge. In this Mexicaninspired recipe sweetened milks are spooned over after baking for extra moisture, then topped with a pillowy coconut cream, toasted coconut ﬂakes and mango for sunshine on a plate.

SERVES 12 - 15 | PREP 30 MINS PLUS COOLING AND CHILLING COOK 45 MINS | EASY

300g caster sugar

4 eggs

400ml double cream

2 tsp coconut extract

350g self-raising our ½ tsp baking powder

MILK MIXTURE

200ml coconut milk

100ml condensed milk

100ml whole milk

2 tbsp coconut rum

COCONUT TOPPING

2 tbsp icing sugar

2 tbsp coconut rum

500ml double cream

TO SERVE

1-2 mangoes, peeled and diced toasted coconut akes

cake ed w h a p lowy coconut cream, d coconut ﬂakes and ri , icy man f sunshi on a pla

Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 32cm x 23cm baking tin.

Whisk the sugar and eggs in a large bowl using electric beaters until pale and thick. Add the cream and coconut extract, and whisk for 1 min. Fold in the our and baking powder using a large spoon or spatula.

Pour into the tin then bake for 45 mins or until a skewer inserted into the middle comes out clean.

Cool completely, then remove the baking paper and sit the cake back in the tin. Prick heavily all over with a wooden skewer, going all the way through the cake. Mix together the milks and rum, then spoon over the top in three stages, letting each soak into the cake before adding the next.

Whisk together the icing sugar and coconut rum, then whisk in the cream until thickened. Spread over the cake, then chill for 1 hr or until you want to serve.

To serve, scatter with the mango and coconut akes, then cut into squares.

PER SERVING (15) 576 kcals

HOT TAK ES T

Trends expert Gurd Loyal shares a recipe that’s having a moment online and in the restaurant world – right now it’s this hyperregional French tart

This traditional savoury tart from northern France is especially associated with the Picardy region and showcases slow-cooked leeks as a star ingredient. These are combined with crème fraîche and eggs, then baked in pastry, creating something between a rustic quiche, a tart and a country pie.

It evokes fond memories for Pascal Wiedemann, chef and co-owner of Pompette restaurant in Oxford. “I love its simplicity and comforting nature,” he explains. “I’ve enjoyed it on breaks to Lille and it’s always completely hit the spot. Like all good dishes, it requires the best ingredients and real consideration with regards to every step of the process.”

The leeks are best sliced thinly and slowly sautéed in butter until tender and sweet. Pascal elaborates: “Always ensure the leeks are properly cooked before making the filling – no one likes a flamiche with a squeaky leek. A splash of white wine vinegar brings welcome acidity and brightness, then use the very best crème fraîche you can find. I also like a generous grating of nutmeg, so it’s noticeable and not incidental.”

For the crust you can either opt for a shortcrust shell, create something closer to a brioche-like pillowy pizza dough or opt for flaky puff pastry from a packet, as I have here. Some recipes add bacon, although Pascal believes it can overpower and that you’re better off opting for a good cheese for added flavour. “If wanting to add a little cheese,” he suggests, “maroilles is a great choice. It’s a pungent washed rind cow’s milk cheese from the north of France. It takes the flamiche away from its classic flavours but is undeniably delicious and hits the spot for any lover of strong cheeses.” Alternatively, a good Alpine cheese like an aged gruyère or comte works well.

A flamiche is usually served warm but it’s ideal to have cold for an early summer picnic. Its popularity right now stems from the explosion of interest in hyper-regional French food championed by restaurants Camille in Borough Market, Josephine Bistro in Marylebone and The Wellington in Margate.

Leek, gruyère and asparagus

ﬂamiche

SERVES 4 - 6 | PREP 30 MINS | COOK 30 MINS | EASY

60g butter olive oil, for frying

500g leeks, halved, washed and chopped

1 large onion, sliced pinch of sugar

2 tbsp white wine vinegar

320g sheet of ready-rolled pu pastry

4 large garlic cloves, grated 10g tarragon, nely chopped 120ml crème fraîche

175g aged gruyère, grated

2 eggs

10 asparagus spears, trimmed 12 pitted black olives 1/4 tsp grated nutmeg green salad, dressed, to serve

Gently melt the butter with a splash of oil in a deep frying pan over a medium heat. Add the leeks and onion with a generous pinch of ne salt. Cook for 15-20 mins until they are soft and taking on a tint of brown.

Add the sugar and vinegar, and cook for 3-4 mins until the liquid has been absorbed. Remove the onion and leeks to a large mixing bowl and leave to cool to room temperature.

Heat the oven to 220C/200C fan/gas 7. Roll the pastry onto a baking sheet, keeping the paper underneath. Use a knife to score a 1cm border around the pastry.

Add the garlic, tarragon and crème fraîche to the leeks, mixing well. Mix in 150g of gruyère and the eggs, then spread onto the pu pastry, ensuring everything stays inside the scored border.

Slice the asparagus heads through the middle, then lay them criss-crossed over the top of the tart. Put an olive in the middle of each diamond, sprinkle over the remaining gruyère, then sprinkle over the nutmeg.

Bake for 30-35 mins, turning the baking sheet halfway so it bakes evenly, until golden brown on top and pu ed up in the middle. Leave to rest for 5 mins before slicing. Enjoy either hot or cold with a dressed green salad, if you like.

PER SERVING (6) 574

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collection

La vie est belle

An elegant entertaining menu with a French accent from Manon Lagrève

Recipes MANON LAGRÈVE Photographs NASSIMA ROTHACKER

Roll out the dough on a lightly oured surface to 3-4mm thick and use it to line a 22-24cm uted tart tin. Neatly trim the edges with a sharp knife and prick the base with a fork. Cover with baking paper and ll with baking beans or uncooked rice and bake for 15 mins, then remove the beans and paper, and cook for a further 15 mins. Remove from the oven and reduce the oven to 200C/180C fan/gas 6

To assemble the tart, spread the frangipane in the pastry case, then arrange the apricots on top, cut-side down, gently pressing them in. Sprinkle over the almonds, if using, and bake for 30-35 mins until golden.

Remove from the oven and glaze the apricots with the honey and scatter over the lavender, if using.

Manon Lagrève is a French-born food writer, creator and author of three cookery books, including her latest, La Saison. A nalist on The Great British Bake O in 2018, she quickly won audiences over with her joyful baking style. Her recipes are inspired by her French heritage, modern London and her travels. She writes weekly on her Substack, My Little French Life, and is on Instagram @manonlagreve.

Recipes extracted from La Saison by Manon Lagrève (£26, Quadrille). Photographs © Nassima Rothacker. Recipes are sent by the publisher and not retested by us.

SHELF L E

Make the most of the iconic lemony Italian liqueur, limoncello, in these zesty recipes

Recipes HELENA BUSIAKIEWICZ Photographs ANT DUNCAN

Limoncello drizzle cake

Put an Italian spin on a classic lemon drizzle. The addition of soured cream keeps the sponge moist, light and ﬂu y. Enjoy with lemon tea.

SERVES 8 - 10 | PREP 20 MINS | COOK 1 HR 5 MINS | EASY

oil, for the tin

225g salted butter, softened

2 lemons, zested and juiced

225g golden caster sugar

3 eggs, beaten

100ml soured cream

235g self-raising our DRIZZLE

50ml limoncello

100g golden caster sugar

Oil and line a 900g loaf tin with baking paper. Heat the oven to 200C/180C fan/gas 6. Put the butter, lemon zest (save some to decorate, if you like), sugar and a pinch of salt in a large bowl. Whisk together the eggs and cream in a small jug until combined. Cream together the butter and sugar using electric beaters for 4-5 mins until light and u y, scraping down the sides as you go.

Pour in the egg mixture a little at a time, whisking between each addition. If it splits a little, don’t worry, just add 1 tbsp of the our to the batter. Once it is all added, sift over the our and brie y whisk again to combine to a light batter.

Spoon into the lined tin, smooth the top and bake for 1 hr1hr 5 mins or until golden, risen and a skewer inserted into the middle comes out clean.

When the cake has 5 mins remaining in the oven, mix the limoncello with the sugar and lemon juice in a small bowl. Remove the cake from the oven and leave to cool in the tin for 5 mins, before poking all over with a skewer, right through to the base. Spoon over the limoncello drizzle, a few tablespoons at a time, waiting for it to absorb and smoothing over with a spoon before adding more.

Leave to cool completely in the tin, then cut into thick slices to serve. Scatter over the remaining lemon zest, if you like.

PER SERVING (10) 441 kcals • fat 22G • saturates 14G carbs 53G • sugars 35G • fibre 1G • protein 5G • salt 0.7G

Limoncello spritz

A refreshing cocktail for a summer’s evening.

SERVES 1 | PREP 3 MINS | EASY

60ml limoncello

90ml sparkling wine splash of sparkling water thyme sprigs, to garnish lemon slice, to garnish

Pour the limoncello and sparkling wine into a wine glass or tumbler lled with ice. Add a splash of sparkling water, stir gently and garnish with a few sprigs of thyme and a slice of lemon.

Limoncello tiramisu

This is a boozy tiramisu inspired by a limoncello spritz cocktail, which traditionally includes prosecco. Perfect for a dinner party dessert. You will need a 20cm square tin for this recipe.

SERVES 8 - 10 | PREP 25 MINS PLUS CHILLING | EASY

3 eggs

200g golden caster sugar

250g mascarpone

2 lemon, both zested, 1 juiced

100ml double cream

4-5 tbsp lemon curd

200ml prosecco

85ml limoncello

300g savoiardi sponge nger biscuits

Separate the eggs into two large bowls. Put half of the sugar in with the yolks. Use electric beaters to whip on medium speed for 3-4 mins until doubled in volume and mousse-like. Beat in the mascarpone, half the lemon zest and cream for 2 mins or until it holds its shape.

Clean the beaters and pour the remaining sugar into the egg whites. Whisk for 4-5 mins until smooth and glossy, and it holds its shape when you tilt the bowl. Fold the meringue through the mascarpone mixture until combined. Put in the fridge.

Mix the prosecco with the limoncello and lemon juice in a shallow bowl. Dip in the sponge ngers on both sides, then arrange enough to make a single layer an 18-20cm square tin – you might need to squash the ngers a little to make them t.

Spoon 1 heaped tbsp of the lemon curd over the ngers, spreading it out in a thin layer to cover. Spoon a third of the cream mixture on top, smooth it out, then repeat with the remaining sponge ngers and lemon curd, nishing with the cream mixture on top.

Scatter over the remaining lemon zest, then leave in the fridge for at least 4 hrs or overnight. Serve in squares with an extra shot of limoncello or a strong co ee.

PER SERVING (10) 418 kcals • fat 19G • saturates 12G carbs 49G • sugars 40G • fibre 0.5G • protein 6G • salt 0.4G

E Kim r’s

MODERN BAKING

This summery mash-up of two retro desserts is a breeze to put together

Words and recipe EDD KIMBER Photographs ANT DUNCAN

We’ve left spring behind and summer is well and truly upon us, so by the time you read this we’re hopefully bathed in glorious sunshine – which means the idea of baking elaborate desserts is probably the last thing on your mind.

With barbecue season in sight the order of the day is cold or otherwise refreshing desserts – recipes that can be pulled together with speed and ease. That’s why I’ve created this loweffort (but still special) affair. It’s a hybrid of creamy tiramisu and a retro banana split mashed together into a sort of bananamisu sundae. And, just like any sundae, it’s incredibly easy to adapt to your own preferences.

For mine I’ve omitted nuts but you could add a few candied or salted peanuts for additional crunch if you like. Or swap the dulce de leche for more traditional chocolate sauce. I’ve used malted mascarpone no-churn ice cream as the base (use your favourite flavour) plus sliced bananas and sponge fingers soaked in a mixture of strong black coffee and dark rum – all topped with a cherry, of course.

Edd Kimber is a baker, food writer and the author of seven cookbooks, including his latest, Small Batch Cookies. Find him on Substack and Instagram @theboywhobakes.

Banana-misu sundae

SERVES 4 | PREP 30 MINS PLUS OVERNIGHT FREEZING COOK 5 MINS | EASY

MALTED NO - CHURN ICE CREAM

4 tbsp malted milk powder (such as Horlicks)

450ml double cream

397g tin of condensed milk

125g mascarpone, cold

1 tsp vanilla bean paste TO ASSEMBLE

160g dulce de leche, plus extra for drizzling

100ml espresso or strong black co ee

2 tbsp dark rum or amaretto

1 tbsp caster sugar

12 sponge ngers

2 large bananas, peeled and sliced TO FINISH cocoa powder

4 cocktail cherries (with stems attached, if possible)

To make the ice cream put the milk powder in a small heatproof bowl. Bring 4 tbsp of the cream to a simmer in a small pan over a low heat. Pour the hot cream over the milk powder, whisking to combine with a mini sauce whisk. Stir in the condensed milk.

Whisk the remaining cream, mascarpone and vanilla in a bowl until it holds medium to sti peaks. Pour the condensed milk mixture into the whipped cream and fold together using a spatula until no streaks of whipped cream remain. Scrape the mixture into a loaf pan and press a sheet of cling lm onto the surface – this helps prevent ice from forming. Freeze overnight until solid. The ice cream can be made in advance and kept frozen for up to two weeks.

To assemble the sundaes, tip the co ee, rum and sugar into a shallow bowl, and stir to combine. Break the sponge ngers into thirds, then soak in the co ee mixture for a few seconds on each side. Divide the dulce de leche between four serving or dessert glasses, then top with the sponge ngers, a scoop each of the ice cream, the bananas and another drizzle of dulce de leche. Finish with a light dusting of cocoa powder and top each sundae with a cherry.

Ju like any sundae th incredi y e y adapt y r pre ren s

ignaturesdishes

Our favourite creators share dishes that showcase their unique style of cooking – this month, fermentation expert Kenji Morimoto with his eclectic, vibrant recipes

Recipes KENJI MORIMOTO Photographs ANT DUNCAN

Glazed portobello, edamame hummus and radish salad, p52

Glazed portobello, edamame hummus and radish salad

This is a light summery meal that looks impressive and is really vibrant on the plate: earthy portobellos against verdant edamame hummus and lifted with a peppery radish and pickled ginger salad. Every element can be made in advance so it is perfect for meal prep or hosting. Assembly is as simple as layering the hummus, centring the mushrooms and then ﬁnishing with the salad. And be generous with the olive oil – the drizzle ties everything together.

SERVES 2 AS A STARTER OR LIGHT MEAL | PREP 15 MINS

COOK 15 MINS | EASY

EDAMAME HUMMUS

250g shelled edamame

60g tahini

1 large lemon, zested and juiced to make 60ml

1 garlic clove, minced

30ml extra-virgin olive oil, plus extra to serve

GLAZED PORTOBELLOS

1-2 tbsp vegetable oil

250g portobello mushrooms, sliced into large chunks

1 tbsp soy sauce

1 tbsp lemon juice

1 tbsp honey

1 tbsp mirin

10g ginger, grated

RADISH GINGER SALAD

100g radishes, nely diced

20g pickled sushi ginger, minced

15g coriander, nely chopped

1 tsp pickled sushi ginger brine or vinegar

If using frozen edamame, brie y cook them rst, either in a pot of boiling water or in the microwave. Put in a bowl of iced water to retain the bright green colour.

Blitz the edamame in a food processor along with the tahini, lemon zest and juice, garlic and 1 tsp of salt. When smooth, drizzle in the oil and a few ice cubes, or 45-60ml of iced water, to emulsify the hummus – try using 2-3 ice cubes and 1 tbsp of water to help the blades work e ciently.

To make the mushrooms, put the oil in a hot pan and sear the mushrooms for 5-10 mins until they’ve released their moisture and started to crisp up. In a small bowl, mix together the remaining ingredients and tip it in the pan, deglazing the mushrooms. Give the mushrooms a gentle mix as the sauce evaporates, then take o the heat.

To make the salad, put the ingredients in a bowl and mix well. Adjust the seasoning as needed but note that sugar and acidity should come from the pickled ginger and brine. To serve, spread the hummus over a platter or two plates. Top with the mushrooms and add the radish salad and a drizzle of oil.

Strawberry sumac pavlova with pistachios and basil

I didn’t grow up with pavlovas and for a long time I admired them from afar, feats of technical skill that looked so precisely casual. Plot twist – they are remarkably approachable and are usually very impressive. It’s a beautiful canvas for seasonal ﬂavours, especially when using a blend of double cream and tart yogurt, letting the sweetness of the fruit and meringue really shine.

SERVES 6 - 8 | PREP 20 MINS PLUS RESTING AND COOLING COOK 1 HR | EASY

160g egg whites (from 4-5 eggs)

175g granulated sugar

1 tsp sumac

1 tsp corn our

1 tsp white wine vinegar

150g double cream

150g greek yogurt

30g pistachios, roughly chopped 10 basil leaves, thinly sliced STRAWBERRY SUMAC SAUCE

400g strawberries, quartered 2 tbsp granulated sugar

1 tsp sumac

Heat the oven to 140C/120C fan/gas 1 and line a baking tray with baking paper.

Using an electric mixer, beat the egg whites till they have sti peaks then gradually add the sugar and sumac. Once incorporated, add the corn our and vinegar. Tip out onto the lined baking tray, shape into a 20cm diameter mound with a dip in the centre and bake for 1 hr. Turn o the oven then leave inside to cool to room temperature.

Make the sauce by tossing the strawberries with the sugar and sumac in a bowl. Add 3-5 grinds of black pepper. Mix gently then rest for 30 mins.

Whip the cream until it forms soft peaks, then fold in the yogurt.

Pile the whipped cream onto the meringue, followed by the sauce, a sprinkling of the pistachios and basil.

Tip

It’s best to assemble this just before eating as the meringue starts to deteriorate once you put the toppings on. The meringue can be made in advance and kept it in an airtight container.

Fermented rhubarb hot sauce

I love rhubarb and I’m always looking for new and fermented ways to capture its ﬂeeting season, and this hot sauce is fantastic. Customisable as long as you stick to the salt percentages and remember to keep the brine. Perfect in dressings, marinades or to kick-start your next batch of hot sauce.

MAKES 750ML | PREP 15 MINS PLUS 10 DAYS FERMENTING | E ASY

400g rhubarb, nely chopped

100g mixed chilli peppers, destalked and halved (try a mixture of scotch bonnets for heat plus milder chillies)

50g shallots, roughly chopped

20g ginger, thinly sliced

10g garlic, smashed 3-4 thyme sprigs

Put a jar on a kitchen scale and set it to zero. Drop in all the ingredients then ll with water, ensuring that everything is submerged. Note the total weight of the ingredients then calculate 3% of the weight – this will be the amount of salt you need to add.

Add the salt and mix well, close the jar with the lid slightly open and leave it to ferment at room temperature for seven to 10 days – if you tighten the jar’s lid, remember to burp the jar during the rst few days. Once the fermentation starts to slow down (less bubbles), start tasting the fermented rhubarb.

Once you’re happy with the avour, strain the ingredients (keeping the brine) and blitz in a food processor or blender. You may prefer it in a chunkier form, so take your time tasting it, adjusting it with the reserved brine to loosen the hot sauce. Keep in the fridge for long-term storage.

Tip

During the ﬁnal step, feel free to adjust the ﬂavour with additional forms of acidity (such as apple cider vinegar) or sweetness (such as honey).

Kenji Morimoto is a chef, content creator, food writer and author of Ferment: A Cookbook. His Instagram @kenjcooks documents his interest in fermentation and connecting the dots between diasporic traditions and his own.

A plate

in the sun

Serve up one of these impressive laid-back entertaining dishes from food writer Georgina Hayden

Recipes GEORGINA HAYDEN Photographs LAURA EDWARDS

Spiced roast side of salmon with capers, p58

Spiced roast side of salmon with capers

There’s something wonderful about coming to the table with a whole side of salmon. The marinade here, inspired by the kind of spice blends my yiayia relies on, is spectacular.

SERVES 4 - 6 | PREP 15 MINS | COOK 25 MINS | EASY

½ tbsp garlic granules

½ tbsp sweet smoked paprika

1 tsp ground coriander

½ tsp dried oregano

few pinches of cayenne pepper

1 tbsp caster sugar

1 clementine, zested

2 tbsp olive oil, plus more for the baking tray

800g skin-on side of salmon, pin-boned

60g unsalted butter, cubed

2 tbsp small capers

½ bunch of parsley, roughly chopped roasted potatoes, to serve (optional)

Heat the oven to 200C/180C fan/gas 6. Crush the garlic granules a little with a pestle and mortar, then mix in the paprika, coriander, oregano, cayenne, sugar, clementine zest and ¼ tsp each of salt and pepper.

Line a large baking or roasting tray with baking paper and drizzle with a little oil. Put the salmon on top, skin side down, and rub the esh with the spice mixture. Drizzle with the oil and bake for 20-23 mins until the salmon is perfectly cooked through – check by inserting the tip of a knife into the centre and making sure the sh just akes away.

Meanwhile melt the butter in a small pan with the capers over a medium heat. Keep frying until the capers are crisp and the butter is browned and smelling nutty.

When the salmon is ready, slide it on to a serving platter. Drizzle with the caper butter and scatter over the parsley. Serve with roasted potatoes, if you like.

Spatchcocked chicken, chorizo, tomatoes and cream

Cooking the bread under the chicken to catch all those juices is an absolute game changer. You will be sna ing o bits of that chicken fat toasted bread as you are carving because it’s completely irresistible.

SERVES 4 - 6 | PREP 20 MINS | COOK 1 HR | EASY

1.8kg chicken

½ tsp sweet smoked paprika

1 tsp dried oregano

olive oil

4 slices of sourdough bread

2 onions, cut into thin wedges

1 garlic bulb, halved horizontally

125g cooking chorizo, nely chopped

400g cherry tomatoes

½ bunch of basil

150ml double cream

30g parmesan, nely grated

Heat the oven to 240C/220C fan/gas 9. Remove the chicken from the fridge and spatchcock it. Cut down either side of the chicken’s backbone and parson’s nose with a pair of large sturdy scissors or poultry shears, and discard it (or save it for stock). Lay out the chicken at like a book, skin side up, and press rmly on the breastbone with the heel of your hand to atten it out. Put the chicken on a plate and rub with the paprika, oregano and a generous pinch each of salt and pepper. Drizzle with oil and rub it all in.

Tear the sourdough into large pieces and use it to line a large roasting tin. Scatter over the onions, garlic and chorizo, then top with the chicken. Dot the tomatoes all around, then tear over half the basil leaves. Drizzle everything with oil, season and put in the oven. Reduce the oven to 200C/180C fan/gas 6 and roast for 1 hr. Halfway through, baste the chicken with any juices. Lift the chicken onto a plate or tray and leave to rest for a few minutes – the skin should be crisp.

Meanwhile, squeeze the cloves from the garlic bulb halves and discard the skins, returning the garlic to the tin. Pour in the cream and mix everything together, breaking up the sourdough as you go. Add most of the parmesan and stir.

Either return the chicken to the tin or spoon the bread sauce onto a platter and top with the chicken. Finish by sprinkling over the remaining parmesan, then scatter with the rest of the basil.

Lamb shoulder with charred salsa rossa

There are few Sunday roasts that beat a slow-cooked lamb shoulder in terms of ease and reward. And while it really doesn’t need much in the way of intervention, this charred salsa rossa base is worth the extra e ort, adding a subtle smokiness and sweetness.

SERVES 6 | PREP 15 MINS | COOK 5 HRS 10 MINS | EASY

4 tomatoes, cut into quarters

2 red onions, cut into eighths olive oil

2 red peppers

1 garlic bulb, halved horizontally

75g sundried tomatoes in oil, chopped

2 tbsp balsamic vinegar or red wine vinegar

2kg bone-in lamb shoulder, room temperature

1 tsp fennel seeds, lightly crushed

½ bunch of oregano or 2 tsp dried oregano new potatoes and watercress salad, to serve (optional)

Heat the oven to 240C/220C fan/gas 9. Put the tomatoes and onions in a roasting tray big enough for the lamb. Drizzle with oil, season well and roast for 20 mins.

Meanwhile char the peppers over a ame until blackened all over, then put in a bowl and cover with cling lm to soften the skin. After a minute, ake away the blackened skin, then halve them, remove the seeds and roughly chop – they should have a bit of texture, so don’t do this too nely.

Add the peppers, sundried tomatoes and garlic to the tomato tray, and pour in 200ml of hot water and the vinegar. Make little incisions into the lamb, rub over the fennel and season well. Put on top of the vegetables and scatter over half the oregano. Drizzle with oil and tightly cover with foil. Reduce the oven to 170C/150C fan/gas 3½ and cook for 4 hrs-4 hrs 30 mins, checking occasionally to make sure there is enough liquid in the tray. When the lamb is tender and easily comes away from the bone, remove the foil and increase the oven to 240C/ 220C fan/gas 9 for a nal 20 mins until the meat is crisp on top and any liquid in the tray has evaporated.

Rest the lamb for 10 mins, then pull the meat o the bone with two forks into the salsa rossa base and serve with a side of new potatoes and watercress salad, if you like.

Double chocolate panna cotta with cherries

My sister will tell you she is not a pudding person but she tried this at my house and ended up taking it home with her. It’s wonderfully comforting, playful but elegant. You can make the sauce ahead if you like, it will thicken over time.

SERVES

8 - 10 | PREP 20 MINS PLUS CHILLING | COOK 20 MINS | EASY

6 gelatine leaves

50g good-quality milk chocolate, nely chopped

50g 70% cocoa dark chocolate, nely chopped

900ml double cream

600ml whole milk

80g caster sugar

1 vanilla pod or 2 tsp vanilla bean paste cherries, to serve CHOCOLATE SAUCE

50g cocoa powder

80g caster sugar

50g 70% cocoa dark chocolate, nely chopped

Make the panna cotta in two stages. Start by soaking three of the gelatine leaves in cold water. Put both chocolates in a large bowl. Heat 500ml of the cream, 300ml of the milk and 30g of the sugar in a heavy-based pan over a medium heat. Remove from the heat when it is hot but not boiling and pour over the chocolates. Wait 1 min, then whisk until smooth. Squeeze the excess water out of the gelatine and whisk into the chocolate mixture, then pour into a serving bowl. Leave to cool, then chill for at least 2 hrs.

For the vanilla layer, repeat the steps above. Soak three gelatine leaves. Heat the remaining 400ml of cream, 300ml of milk and 50g of sugar. Halve the vanilla pod, if using, and scrape the seeds into the cream mixture, then pop in the pod too, or just stir in the vanilla bean paste. Remove from the heat before the mixture is bubbling, then squeeze the excess water from the gelatine and whisk into the cream. Plunge the base of the pan into cold water (I ll my sink with cold water by about 5cm), being careful not to get any in the pan. Or just pour it into a jug and leave it to come to room temperature. When it has cooled, pour it on top of the chocolate layer and chill for at least 3 hrs until set.

In a small pan, whisk together the cocoa, sugar, a few pinches of salt and 250ml of water. Set over a medium heat and whisk until it forms a smooth sauce. Let it gently bubble for a few minutes, then remove from the heat. Whisk in the chocolate until smooth, then leave to cool. Serve alongside the panna cotta with a mound of ripe cherries.

Photographs © Laura Edwards. Recipes are sent by the publisher and not retested by us.

Recipes extracted from MEDesque by Georgina Hayden (£26, Bloomsbury Publishing).

Sip into summer

Discover why Chablis wines are the ideal pairing for all the vibrant, zesty dishes the warm weather brings

From light leafy salads to juicy grilled seafood, many of our favourite recipes at this time of year call for a crisp white wine. And if you’re looking for a quintessential summer tipple for your next soirée, you can always rely on Chablis.

Hailing from the northernmost vineyards of Bourgogne, formerly known as Burgundy, Chablis is fresh, fruity and mineral-driven. Accessible and versatile, it's simply a white wine made from chardonnay grapes, produced in a wide variety of styles. The region’s unique terroir, marked by ancient limestone soils and a cool semicontinental climate, gives Chablis wines their unmistakable ﬂavour and elegance.

ALWAYS THE RIGHT PAIRING

Whatever your summer plans may be, there’s a Chablis wine for every dish or occasion. Each type has its own distinct qualities to consider when ﬁnding the right ﬂavour pairings. For instance, if you’re packing some nibbles for a picnic in the

park, Petit Chablis is always a good choice, as its light, bright freshness helps tame the richness of homemade quiches, savoury pastries or creamy salads.

Alternatively, next time you’re hosting a barbecue, a classic Chablis works wonderfully with grilled ﬁsh or spiced dishes, such as tandoori chicken kebabs. Try serving a raw asparagus salad on the side, as the wine’s deep minerality will cut through the vegetable’s natural bitterness. Meanwhile, an aromatic bottle of Chablis Premier Cru pairs beautifully with richer seafood, such as lobster or scallops, making it perfect for an al fresco date night in the garden.

CHOOSE YOUR CHABLIS

Fancy a glass of Chablis? Here are three wine suggestions for your meals this summer.

Petit Chablis, 2022, Maison François Martenot – £16.75 from Ocado

With fruity notes of orange blossom, lime and grapefruit, this Petit Chablis offers a lovely freshness that’s ideal for serving alongside a platter of cold antipasti meats, soft cheeses and tangy pickled veg. Or if you’re feeling fancy, it tastes just as delicious with oysters and sushi.

Chablis, 2023, Domaine Des Malandes – £24 from Laithwaites

You can’t go wrong with this fine mineral-fresh Chablis, with notes of green apple and intense lemon. It’s great with a wide range of seasonal dishes but is especially delicious with chicken. So, you could enjoy it with a classic caesar salad, creamy Tuscan chicken or a summery spin on a Sunday roast, served with herby potatoes and sautéed greens.

Chablis Premier Cru, 2023, Fourchaume, Maison Albert Bichot – £36 from Waitrose

This Chablis Premier Cru is rich, intense and extremely elegant, with the perfect balance of fruitiness, crisp acidity and mineral notes. Try it with meaty seafood, such as scallops and prawns, or raw, marinated or grilled fish. If you’re serving it with a starter, it will pair particularly well with the bold, citrussy flavours of ceviche.

Wine 101 with Kate Hawkings

Neusied rs

Explore a vibrant up-and-coming region that represents Austria’s wine renaissance

In 1985, Austria’s wine industry, once the third largest in the world, was rocked by a scandal that nearly destroyed it. Millions of litres of wine were adulterated with toxic antifreeze in an e ort to make it sweeter and thus more valuable. Luckily nobody died but markets collapsed. The industry underwent radical reform and has re-emerged smaller but highly respected. Many of the large industrial producers have disappeared but small, family-run wineries are thriving.

Production is focused in the east. The steep slopes of Wachau, Kamptal and

Wagram are famous for their pristine whites, while further south Burgenland is known for its compelling reds, particularly in the up and coming Neusiedlersee region, just an hour from Vienna. It gets its name from Neusiedl, Europe’s largest endorheic lake and a UNESCO World Heritage site.

Grapes grow on small plots alongside sunﬂowers, wheat and maize, cooled by winds from the lake that are key to Neusiedlersee’s terroir. Wine is made in the surrounding villages, often in cellars going back generations, now with an eye on quality and at very decent price points.

S omet hing surpr ing

Nestor Orangewein Gelber Muskateller (£30, goodwinegoodpeople.com)

This approachable, refreshing orange wine is made from fragrant yellow muscat grapes, left on their skins for 20 days and aged in old oak barrels before being bottled unﬁltered. Green apples, passion fruit, lychees and tangerines with a salty, herbaceous ﬁnish. Very gluggable.

Kate Hawkings is a wine consultant and author of The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks (£10, Quadrille). Follow her on Instagram @kate_hawkings.

Grüner veltliner is Austria’s ﬂagship white grape, a reliable choice for crisp wines with a distinctive white pepper ﬁnish. More aromatic are gelber muskateller and welschriesling, also used for sweet wines, and while mineral-driven rieslings (no relation) tend to be found further north, Neusiedlersee’s white stars are weissburgunder (pinot blanc), grauburgunder (pinot gris) and chardonnay. Delicate, pinot noir-ish St Laurent and beefy blaufränkisch, both native varieties and still widely grown, were hybridised in the 1920s to create the more reliable and higher yielding zweigelt, now Austria’s most popular red grape and Neusiedlersee’s shining star.

Per ct pairin

Zweigelt is a very crowd-pleasing wine. Generally fruit-forward with lots of ripe red and black fruit, touched with spice and herbal notes, and kept fresh with bright acidity. While the region’s game, pork and charcuterie are the classic food matches, unoaked zweigelts are really versatile: served slightly chilled in the summer they’re as good with a wiener schnitzel as with a burger or a picnic platter.

Bo

Blowout Budget

try

Lentsch Zweigelt (£10.25, waitrose.com)

Zweigelt does particularly well in Neusiedlersee and the Lentsch family ﬂies its ﬂag with this great-value versatile wine. Juicy cherries and crunchy cranberries with a slightly earthy underbelly. A brilliant barbecue wine.

Artisan Zweigelt Reserve 2020 (£22.95, stonevine.co.uk)

Franz Schneider worked as an aeronautical engineer before returning to his small family farm where he makes his top-class wines using traditional methods. Gorgeous ﬂoral nose along with forest fruits, spice, chocolate and black olives: a beautiful, mesmerising wine best served very slightly chilled.

ere ay

Neuseidlersee is a lovely area, not only for its wines but also as an under the radar destination for watersports, cycling and birdwatching holidays. The bustling holiday village, Weiden am See, has plenty of choice for kitesurﬁng, windsurﬁng and sailing on the lake, as well as great waterside bars and restaurants with dreamy sunset views. Nils am See, a super-luxe hotel and spa right on the water, has gorgeous rooms, a geothermal pool and all the creature comforts you’d expect. It also organises wine tastings, tours and other activities in the area. Rent an e-bike to explore the region with its comprehensive network of easy cycle paths: most wine producers welcome visitors and are very hospitable hosts. nilsamsee.at

HAsk a s m el r

Your easy guide to getting the most out of your wine glass

y P ur -S wan, r & re, B r l

Leicester-born Holly spent years working in hospitality on the Cornish coast, where she also completed her formal wine training. She now works in Bristol as a sommelier at Caper & Cure and Carmen Street Wine Bar & Bottleshop. caperandcure.co.uk; carmenstreetwine.co.uk

I normally drink pale Provence rosé in summer but I’d like to try something di erent. What would you suggest?

If you are looking for a pale, crisp, mineral, dry rosé, I’d recommend an Austrian rosé as an excellent value alternative. They have deﬁned red fruit ﬂavours and a lovely mineral lift. But also don’t be nervous about darker coloured rosés – a darker pink colour does not automatically mean it’s sweet. Spanish and Portuguese rosés are often darker in colour but commonly dry and really worth a try.

I’m not a red wine drinker, what can I drink with barbecued or grilled meats?

I’d recommend trying orange wine – it’s white grapes fermented on their skins. This process extracts the colours and tannins present only in the skins of the grapes, giving the wine a lovely amber colour and a touch of tannic structure. This makes it an ideal companion for BBQ meats, the orange and apricot notes are particularly good with pork.

If you’re on a tight budget, which are the best regions to target on a wine menu?

Southern Europe, where growing grapes is easiest, often provides the best value. Generally avoid France and opt for lesser-known European regions. Austrian, Hungarian, Croatian and even Portuguese wines are commonly undervalued for their quality.

SPICY SHARERS

Summer fruits and chilli are a winning combo in these tequila cocktails for a crowd

Recipes HANNAH GUINNESS Photographs ANT DUNCAN

TEQUILA AND WATERMELON FROSÉ

The best icy cocktail for summer heatwaves.

SERVES 6 | PREP 20 MINS PLUS FREEZING | EASY

750ml rosé wine

600g watermelon, cut into chunks, plus extra slices to garnish

50ml lime juice, plus a lime wedge for serving

50ml agave syrup

200ml tequila

Tajín or chilli salt

Pour the wine into a large shallow container or baking dish that ts into your freezer. Freeze for 4 hrs. Freeze the watermelon chunks alongside for at least 2 hrs.

Scrape the frozen wine (it will have a slushy texture) and watermelon into a blender, then add the lime juice, agave and tequila, and blitz until smooth.

Run a lime wedge around the rims of six margarita glasses. Scatter some Tajín onto a saucer and dip in the rims to coat. Pour the watermelon frosé into the glasses and garnish with watermelon slices to serve.

STRAWBERRY

TEQUILA SANGRIA

Strawberries and elderﬂower work surprisingly well with tequila. But you could swap the strawberries for raspberries, if you prefer.

SERVES 6 | PREP 20 MINS PLUS INFUSING | EASY

400g strawberries, hulled, half roughly chopped and half sliced, plus extra slices to garnish

2 oranges, roughly chopped, plus an extra wedge for serving 100ml blanco tequila

500 rosé wine, chilled 50ml elder ower liqueur or cordial clear lemonade, for topping up 2 tsp of Tajín or chilli salt

Blitz the chopped strawberries in a blender to a smooth purée. Pass through a strainer to remove the seeds, if you like.

Muddle the oranges in a large jug using the end of a rolling pin, then add the strawberry purée, tequila, wine and elder ower liqueur. Chill for 1 hr to infuse.

Tip the sliced strawberries into the jug and top up with the lemonade, then gently stir to combine.

To serve, run an orange wedge around the rims of six tumblers. Scatter some Tajín onto a saucer and dip in the rims to coat. Fill the glasses with ice, then pour over the sangria and garnish with strawberry slices to serve.

PEACH PALOMAS SPICY

The pickled jalapeño brine isn’t necessary here but it adds a saline note that complements the tequila.

SERVES 6 | PREP 10 MINS | EASY

300ml blanco tequila

500ml peach juice

180ml lime juice

6 tbsp agave syrup

15ml pickled jalapeño brine from a jar (optional) grapefruit soda, for topping up

TO SERVE chamoy Tajín or chilli salt peaches, thinly sliced

Put the tequila, peach and lime juices, the agave syrup and jalapeño brine (if using) in a jug, mix well and chill until needed.

To serve, run a lime wedge around the rims of six glasses, running it further down one side of each glass for a more dramatic look. Put a little chamoy and some Tajín in separate

saucers, and dip the rims rst in the chamoy, then the Tajín to coat.

Fill each glass with ice, then divide the paloma mixture between them. Top up each with grapefruit soda and gently stir to combine. Garnish with some sliced peaches.

A TASTE OF a a n d

Not sure what to buy for Father’s Day? Discover PRAKAAN – the perfect treat for the discerning whisky lover in your life

New World whiskies have recently surged in popularity, o ering the ideal gift for adventurous drinkers. Produced outside of traditional whisky countries like Scotland and Ireland, these spirits are deﬁned by fresh perspectives and innovative techniques – and PRAKAAN is an exciting new arrival.

As Thailand’s original single malt whisky, PRAKAAN made an immediate impact. Since its global launch, the brand's inaugural Tribura Series has already secured a number of prestigious honours, including being named a Category Winner at the

and 2026. But what makes it so special?

A RICH WORLD OF FLAVOUR

PRAKAAN’s perfectly balanced whiskies evoke the vibrant, eclectic spirit of Thailand with notes of tropical sweetness, fragrant spice, honey and aromatics. Every drop is carefully crafted using local spring water and meticulous cask maturation in Thailand's unique climate. The distillery's dedicated team of artisans marry traditional methods with Thai innovation to capture alchemy in a glass.

You can choose from PRAKAAN Select Cask, which is matured in ex-bourbon oak casks for a classic honeyed character; PRAKAAN Double Cask, which is a complex union of ex-bourbon and ex-sherry oak casks; and PRAKAAN Peated Malt, which is bold and smoky with a uniquely tropical twist.

THE HOME OF PRAKAAN

PRAKAAN Distillery is located in the remote province of Kamphaeng Phet, set within Thailand’s northerly Western Forest Complex – part of a vast, unspoiled UNESCO World Heritage site. The area’s rich natural resources and hot, humid climate, combined with the great traditions of local craftsmanship, provide the ultimate conditions for making premium whisky with a distinctive Thai character.

Shop PRAKAAN at Amazon and specialist whisky stores, including thewhiskyexchange.com

World Whiskies Awards in both 2025

Future Château sparkling 2025 £59.99/3 x 750ml bottles, futurechateau.com

This dry sparkling wine clocks in at just 5% ABV, meaning you can enjoy a few glasses without feeling the e ects the next morning. Light and crisp with citrus and green apple notes, it’s perfect for session drinking.

Huski champagne utes

£26.99, huskicoolers.co.uk

If you’re serving zz alfresco, this ute is ideal – it has triple insulation to keep everything super-chilled, plus a lid that will help reduce splashes and a detachable stem, so you can pack it away easily.

Aperitifhour

Beautiful bottles and barware to take your cocktails to the next level

Words HANNAH GUINNESS

£5.50/100ml, whiteboxcocktails.com

Keeping to the spirit-forward roots of the classic cocktail, this is a tropical, boozy, perfectly balanced blend of rum, lime, orgeat and orange curaçao.

with a handy

strap and has a 10-litre capacity, making it ideal for transporting bottles of wine – a good excuse to enjoy chilled rosé with your summer picnic.

£5.99, amazon.co.uk

Full of the Mexican chilli and lime seasoning, this is shaped so you can easily dip in your glass (rub a lime wedge around it rst) for a spicy rim for margs.

Strawberries and white rum are a surprisingly winning match in this bright and fruity cocktail, which is handily pre-mixed and ready to drink.

£62/700ml, hedonism.co.uk

Produced in Greece, this spirit is inspired by the Aegean islands, re ected in its subtle citrus notes and slightly briny nish. Sip it chilled as it is to fully appreciate the avour, or use in a martini.

Add a dash of dopamine colour to your cocktail kit with this bright and cheerful shaker, which has a gold-toned body and pretty pink top. It’s a great addition to your summer get-togethers.

£38/12 x 500ml bottles, kickinggoatcider.co.uk

No/low ciders are tricky to get right – we often nd them far too sweet –but this new release achieves a good balance. It’s full of avour but still has zingy acidity and is very qua able.

Kicking Goat Zero

Ammos Aegean vodka

Fieldbar drinks box £179, Fortnum & Mason

Made by hand in Cape Town, this ultra-chic cooler box comes

leather

Eleanor Bowmer cocktail shaker £35, eleanorbowmer.co.uk

Moth strawberry daiquiri £4/125ml, Sainsbury’s

Whitebox mai tai

Tajín Clásico glass rimmer

From £370 per person

READER OFFER

Two unforgettable food escapes, in beautiful Padstow and Puglia

TAKE A TWO - NIGHT FOODIE ESCAPE AND ENJOY AN À LA CARTE DINNER, LUNCH AND SIGNED COPY OF RICK STEIN’S LATEST BOOK.

FROM £370 PER PERSON FOR A TWO - NIGHT STAY STAYS UNTIL 31 OCTOBER 2026

This cosy restaurant-with-rooms has just 10 bedrooms, arranged above the atmospheric restaurant space with its wooden beams, just a few minutes stroll from the estuary. You’ll have a restorative harbourside retreat with easy access to scenic coastal walks and activities, as well as the excellent eateries that this part of Cornwall has to offer. Included in your stay is a delicious three-course lunch at The Seafood Restaurant, as well as a three-course à la carte dinner at St Petroc’s Bistro – and if you’d like to bring your four-legged friend, St Petroc’s is dog-friendly too. There is an extra charge of £30 for dogs.

WHAT’S INCLUDED

• A two-night stay at St Petroc’s in a Cosy room – upgrades are available

• A set three-course lunch in The Seafood Restaurant

• Complimentary tea and cake served in the afternoons at St Petroc’s

• Cheese and charcuterie board (served in-room, at Ruby’s Bar or in the sitting room at St Petroc’s)

• A signed copy of Rick Stein’s newest book, Food Stories, in the room on arrival

From £1,249 per person

To book call 03339 203 598 and quote ‘olive magazine’ or, for more information, visit olive.tripsmiths.com/stpetrocs

DISCOVER THE DISHES OF ONE OF ITALY’S RENOWNED CULINARY REGIONS, VISITING VINEYARDS, OLIVE FARMS AND BAKERIES

FROM £1,249PP

10 & 20 MAY, 16 & 20 SEPTEMBER OR 7 & 11 OCTOBER 2026

Italy is known and loved worldwide for the quality of its food and wine. Puglia, a true gem in south-east Italy, stands out even in a country with such a strong culinary reputation. This exciting six-day tour will take you to some of the best spots to eat, drink and enjoy a range of memorable culinary experiences. You will also visit the UNESCO World Heritage Site of Sassi di Matera, and Alberobello, where you’ll see the iconic trulli – houses made of limestone boulders with pyramid roofs.

WHAT’S INCLUDED

• An Italian cookery masterclass and dinner

• A bakery tour and bread tasting in Altamura

• Vineyard tour and wine tasting in Locorotondo

• Olive oil tasting and olive farm visit near Ostuni

• A bike tour of Bari, with a pasta-making class

• The services of a bilingual guide throughout your trip

• Two nights in an atmospheric cave hotel in Matera

• One night in a traditional trullo hotel in Alberobello

• Two nights’ accommodation in Bari

• A bottle of local wine exclusively for olive readers

• Breakfast each day

• All transfers within Italy

• Option to include flights*

To book call 03308 284 897 or, for more information, visit olive.tripsmiths.com/dolcevita

AGAVE BARS {BARHOPPER}

Sublimespotsforagavespirits,fromOaxacatoLiverpoolandSoho

Words HANNAH GUINNESS

EL SIETE, SOHO, LONDON

El Pastor Soho has turned its basement bar into a stand-alone venue – pink doors lead down below street level into a moody agave den dripping in Mexico City inspired brutalist and modernist aesthetics, with Luis Barragán pink walls, chrome, volcanic stone, terrazzo bar and banquettes, all gilded in sultry red lighting. The menu features seven agave cocktails, seven twists on classics and seven di erent margaritas ranging from ultra modern, like the 777 Margarita served in a stainless-steel ﬂask to keep it icy cold, to a camp frozen melon number. tacoselpastor.co.uk

at der Spicy margs often woefully lack in heat but El Siete o ers three di erent levels of spice for its take. Daredevils, we plump for the hottest, which arrives garnished with three fat chillies and it duly slaps us around the chops but still remains balanced and deliciously sippable. A softer take on a marg, Nopal comes spiked with prickly pear for fruity, ﬂoral notes that complement the tequila.

EL BANDITO, LIVERPOOL

Gra ti-covered with exposed brick walls, this subterranean tequileria has a bar lined with bottles of tequila and mezcal, and a plethora of cocktails and shots to induct you into the wonders of all things agave. With a huge collection of exclusively agave spirits it’s a fun late-night party spot for tequila and mezcal connoisseurs and newcomers alike. elbandito.co.uk

at der The menu changes regularly but may include tropical creations like the citrussy Jungle Juice or aloe vera and peach spiked TLC No Shrubs.

SELVA, OAXACA, MEXICO

Meaning ‘jungle’ in Spanish, Selva’s laser focus on Oaxacan and Mexican ingredients, ﬂavours and spirits is central to the identity of this Oaxaca cocktail bar, where the menu ripples with not just mezcal and tequila but homemade distillates and seasonal produce, all working to craft a vision of the terroir and culture of the region. A drinks list includes more than 50 mezcals and Mexican spirits (including Oaxacan-made rum and whisky), as well as crisp and clean highballs and martinis, plus thoughtful signature creations. Bar snacks might include things like plantain croquettes stu ed with Oaxacan pork wedding stew. Everything is served in surrounds that channel a rustic yet slinky mid-century aesthetic with earthy, natural colours, brick ﬂoors, wood panelling, low-slung leather sofas and a vast, verdant, tropical green painting. selvaoaxaca.com

at der Try a zesty, herbal Guava Spritz with Altos tequila, Aperol and a native Mexican herb, chepiche. Or the namesake Selva, a savoury, earthy mezcal-laced number infused with peppery hoja santa leaf and garnished with Oaxacan cheese and basil.

S days and radiant nights

The historic Spanish city of Cádiz is a haven of buzzy tapas spots, traditional sherry bars and tranquil sea views

Words SUSAN LOW

The slow train from Seville glides into Cádiz station, the ﬁnal stop. It may be at the end of the line but this promontory dangling o Spain’s southern Atlantic coast, moored to the mainland by a thin skein of land like an umbilical cord, was once one of the richest, most powerful mercantile centres in Europe. Phoenicians settled here around 1100 BCE, naming the place Gadir, but the mid 18th century was when Cádiz hit its golden age stride. Strategically placed between the Americas, the West Indies and the Mediterranean, the city accumulated fantastic wealth through maritime trade. The memory of untold riches clings to the city’s elegant facades.

Contemporary Cádiz is a study in chiaroscuro. Wander the narrow streets of the old town and you may catch the scent of church incense wafting from a doorway. Turn a corner and your retinas are hit by a sudden blast as golden sunlight glints o white walls and glimmers from the sea that’s never far from view.

Much of it is a zona peatonal – no cacophonous car horns, no choking fumes. From the city centre you can reach most places in half an hour without trying too hard. Getting lost in the maze-like streets, stopping for a thick dark chocolate caliente or a cool glass of bone-dry ﬁno sherry as the mood strikes, letting time slip slowly by – that’s the point of the place. The Italians may cherish their dolce far niente, doing sweet nothing, but gaditanos (Cádiz residents) raise the concept to an art form.

Get your gastronomic bearings with a morning visit to Mercado Central – Spain’s oldest covered market, established in 1838. Being on the Atlantic, seafood is plentiful. At the gleaming displays in the fish hall you’ll spot species you’d struggle to find elsewhere, such as atún rojo (a type of bluefin tuna caught during the April-June seasonal migration) and a rainbow of prawns from giant red carabineros to the tiny shrimp that are turned into tortillitas de camarones – chickpea- and wheat-flour fritters (a crunchy, savoury speciality that’s not to be missed).

Among the ﬂurry of market stalls, and in shops and tapas bars across the city, are signs for ultramarinos. The term is nothing to do with creatures from the deep sea. ‘Ultramar’ translates as ‘overseas’, a term that recalls Cádiz’s 18th-century history as a provisioning post. Ultramarinos shops selling dry goods for ships’ stores – beans, cheese, cured meats and the like – sprang from this commerce.

In Cádiz the tradition survives in food shop cum tapas bars such as La Cepa Gallega (9 Calle Plocia), founded in 1920, and Bar El Veedor, where menus zone in on smoked, cured and preserved products, with pride of place given to seafood packed in colourful tins. Long before the tinned ﬁsh revolution hit the UK, Iberians have nurtured a passion for canned comestibles. As any Spaniard will tell you,

e sie a res c d

in Cádiz an d a w h rs’ re f e t ening ta o

(‘tap bar crawl’ but

actu ly m e a ci l ed

saun r) a t h ly

sensi e ra gy

artisanal tinned goods deserve as much respect as a good sourdough, a well-made cheese or a good wine. Pull up a stool, order from the list of conservas on the menu and join the revolution.

The siesta is respected in Cádiz and a few hours’ rest before the evening tapeo (‘tapas bar crawl’ but actually more a civilised saunter) is a thoroughly sensible strategy. Batteries recharged, an earlyevening aperitif at Taberna La Manzanilla is practically mandatory. White-coated proprietor Pepe serves tasting-size measures straight from the barrel. His patience and enthusiasm in explaining the di erence between an amontillado and an oloroso, or why that pedro ximénez sherry is so richly dark and sweet, turns sherry sceptics into enthusiasts, night after night.

Head south to the La Viña neighbourhood for the city’s most vibrant dining and drinking scene. You’ll spot Taberna Casa Manteca by the queues forming outside before doors open at 8.30pm. It’s busy and buzzy, and it gets pretty lively, especially at weekends. It serves the crunchiest tortillitas de camarones, Cádiz-style chicharrónes (slow-roasted, thinly sliced pork belly) and excellent sherries – all best enjoyed standing at the bar, elbow to elbow with fellow diners, admiring the bull-ﬁghting posters and fading photos of celebs who’ve eaten here.

A short stroll away, El Faro de Cádiz serves some of the best seafood in town. Feast on local red tuna with garum hollandaise, or those big red carabinero prawns grilled on the plancha. From the piscine to the porcine: Mesón Cumbres Mayores in the north of the city is the destination for nose-to-tail meaty pleasures. Hanging jamónes and a dark-wood interiors give the place the air of a Velázquez painting come to life but the vibe is genial. You won’t leave hungry after the house special of carrilladas (pork

cheeks) slow-cooked until fall-apart tender, or the kidneys cooked in oloroso sherry.

You may notice an emerging theme here: sherry. It’s on every menu, every drink list and it ﬁnds its way into many a cooked dish too. For centuries it was the life blood of the region and its three main sherryproducing towns – Jerez, Sanlúcar de Barrameda and El Puerto de Santa María. El Puerto, a 30-minute catamaran crossing from Cádiz, was once the heart of Spain’s sherry trade: its ancient cobbled streets clattered to the sound of casks being loaded onto ships, many bound for England. The local style, called puerto ﬁno, is pale and bone dry with a salty tang that practically cries out for a plate of anchovies.

Get a feel for the town’s past with a tour and tasting at the family-run Bodega Gutiérrez-Colosía on the banks of the Río Guadalete. In its cathedrallike ageing room sit rack upon rack of old oak barrels, holding sherries that have been maturing for generations. “These wines are like a time capsule,” said our guide Imma. “They have been here before, during and after us, and it’s our work to look after them.”

El Puerto’s monumental bullring was built in 1880, and the storks nesting on the roof of the imposing Iglesia Mayor Prioral church, ﬂying clumsily as they come and go, draw tourists’ attention – but most come here for the food. Traditionalists ﬂock to Restaurante El Faro de El Puerto for the impeccable local seafood. Top tip: opting for the less-formal high table seating will allow you to greedily partake of a

wider range of tapas-sized dishes, such as orange and bacalao salad or grilled white prawns from nearby Huelva. At three-Michelin-starred Aponiente, chef Ángel León gives new meaning to the term seafood with an experimental take that turns hake collagen into noodles, and ﬁsh protein into sausages. Ángel’s creativity springs from his commitment to ocean conservation and sustainability.

Further up the coast, Sanlúcar de Barrameda sits where the Río Guadalquivir meets the Atlantic. Like El Puerto the existence of this old city, with its elegant Moorish architecture and good-times seaside buzz, is tied to the sherry trade. The pale dry style here is called manzanilla and it too has a salty taste redolent of old cellars and sea breezes. The best way to enjoy it? Head straight for the beach, a gorgeous stretch of golden sand that ﬁlls with holidaying Sevillanos in summer. The Paseo Marítimo will take you straight to Taberna Bigote, a local institution where visitors and locals come together over platefuls of beautiful seafood, be it fresh or fried, raw or tinned. Arrive in good time, order a copa of cold manzanilla and watch the sun slip into the sea. You’ll understand why this corner of Andalucía casts such a delicious, magical spell.

wilderness havens

Three calming retreats set in beautiful locations that focus all their e orts on your wellbeing and relaxation

ERIRO, EHRWALD, AUSTRIA

In a nutshell Perched high in the Alpine peaks of Ehrwald, the site of a 1930s mountain hut is now home to a striking guest lodge.

What’s the vibe The hut’s original license only allows for nine rooms, so once day-trippers descend on the last gondola, guests are left in peace, interrupted only by the clatter of cowbells. The sprawling lodge is crafted using Dolomites stone and 7,000 beams of untreated larch, the resin imparting its sweet scent throughout. There are no pretences – guests are encouraged to pad around in thick wool socks, chess sets are set up beside a drinks trolley groaning with Austrian aperitifs and sheep wool armchairs are positioned around a roaring ﬁre.

Food and drink In the basement a lair of jars filled with foraged preserves keeps flavours local through the seasons. Hearty lunches might be a local twist on Tyrolean-style roasted pancakes filled with mountain cheese béchamel. Come dinnertime, sommelier Martin poses questions such as “elegant red or powerful white?” to select pairings for the likes of slow-roasted beetroot, hazelnuts and raspberry vinegar dressing, spatchcock chicken with green butter beans or South Tyrolean black polenta topped with pumpkin xo sauce and fermented green tomatoes. Eiswein is elegantly matched to ‘mountain vanilla’ (dried woodru ) flecked cream, berry ragu and walnut ice cream. A weekly BBQ sees beef, chanterelles and pumpkin charred and served with foraged mountain chimichurri. Food and drink is all inclusive, and between meals you can help yourself to snacks and Zillertal beer poured from a tree tap.

Which room to book? Suites are designed to embrace the breathtaking scenery, from sweeping terraces to canoe-like baths carved out of tree trunks. This is a place to hide out and reset – wiﬁ is hidden unless requested, plug sockets are out of bedside reach and board games await in cosy seating areas. For the ultimate indulgence, Himil suite has two bedrooms, a ﬁreplace and a private sauna.

What’s for breakfast? A succession of Austrian treats are intricately presented at breakfast –fresh wa es to top with apple or cherry compote, granola and mountain yogurt, cheese and cured meat plates, and homemade honey to sweeten assam tea.

Anything else? The spa is a lesson in pared-back luxury – rotate between the saunas, gong baths and pools, all with spectacular views. If you’re unlucky with the weather, kick back in an infraredheated chair to soak up footage from a 5-6km radius accompanied by a Hans Zimmer soundtrack. eriro.at

SCARLET, MAWGAN PORTH, CORNWALL

In a nutshell Nestled in the cli s above Mawgan Porth bay in north Cornwall, this boutique eco hotel feels like a remote beach hideaway but is just a 10-minute drive from Newquay Airport or 30 minutes from Bodmin station.

What’s the vibe? It’s very much relaxed coastal chic here, in an adults-only space. There are lots of nooks to cosy up with a book, play games, get creative with the art supplies or relax with a drink. The spa area extends out from a beautiful sea-facing pool and steam room to a natural outdoor reed-ﬁltered pool, hot tubs and a wooden sauna hut. There’s also a glass-walled relaxation space for afternoon snoozing and a steep path down to the beach for sunrise swims or sunset walks. Daily wellbeing classes are included and the spa has a focus on ayurvedic techniques.

Food and drink The Scarlet restaurant has dramatic ﬂoor-to-ceiling windows overlooking the Atlantic and a terrace for sunnier days. The three-course set menu dinner is exceptionally good with precise, inventive cooking and an emphasis on the freshest seafood. On our visit, cured local mackerel and monkﬁsh tail with butter masala sauce were particular highlights. There’s also a really well priced wine list with some great Cornish bottles from nearby Trevibban Mill and Polgoon. The upstairs bar has snacks and lighter options such as crab linguine, as well as some expertly crafted cocktails – try a Cornish negroni made with Tarquin’s gin and Knightor rosso vermouth.

Which room to book? All of the 37 rooms face the Atlantic so there’s no shortage of seaviews and wherever you are you can fall asleep to the sound of waves. The décor is calming: pale wood with pops of colour, deep luxurious baths and powerful waterfall showers. Toiletries are from Cornish eco brand Oula and ﬂu y robes to wander down to the spa in are also provided. Dogs are very welcome and get their own bed, bowls, treats (and a sausage at breakfast).

What’s for breakfast? Breakfast is a leisurely a air, served until 11am with no need to book. The two-course menu includes a selection of caramelised grapefruit, daily cleansing juices, pastries and home-made granola, then choices of hot dishes like scrambled eggs with cured trout, fruity pancake stacks and smashed avocado toast. scarlethotel.co.uk

HÔTEL CHAIS MONNET & SPA, CHARENTE, FRANCE

In a nutshell Cognac house turned ﬁve-star retreat in the vineyard-wreathed Charente region in southwestern France.

What’s the vibe? In the sleepy river town of Cognac, Hôtel Chais Monnet & Spa is a seamless fusion of 19th-century architecture with light-ﬁlled glass structures. Inside, interiors cocoon you in lush, buttery neutrals.

Food and drink In the old ageing cellar, the Michelin-starred Les Foudres occupies a cathedrallike space lined with vast cognac barrels. Menus ripple with local seasonal produce in dishes such as slow-cooked egg with mushroom and black tru e, and citrus-cured seabass with shellﬁsh butternut ravioli. At the more casual La Distillerie, start with aperitifs of pineau des charentes, the local fortiﬁed wine, before tucking into the likes of pea risotto with scallops and salmon gravlax with dill cream. The old cooperage houses Bar 1838 – make inroads into the vast cognac collection or whip up sidecars at a cocktail class.

Which room to book? Rooms are split between the original building and a modern glass extension, decorated in creamy, natural shades with French toiletries, snack-stu ed mini bars and madeleines on arrival. Book a plush junior suite on the upper ﬂoor of the original 19th-century part of the hotel, which come with balconies and exposed wooden beams.

What’s for breakfast? La Distillerie hosts a palatial, diverse breakfast bu et, highlights of which include fresh pastries and breads (try the brioche), heaped piles of the sweetest plums and apricots, eggs cooked to order, wa es, crêpes and, our favourite, pain perdu – especially good served with crispy bacon and salted butter caramel.

Anything else? In the heart of cognac country, the hotel o ers visits to several producers, many a short walk away, from global brands including Hennessy and Rémy Martin to family houses like Delamain. Expect everything from VR tours to exploring atmospheric ageing cellars and, of course, cognac tastings galore. For downtime the hotel has a spa with an indoor/outdoor pool.

Neighbourhood gems Explore Cognac’s quiet streets lined with medieval and 19th-century architecture, and stroll along the banks of the languid Charente river before dinner at buzzy Poulpette for pared-back seasonal cookery, or head to the town of Montendre for lunch at La Quincaillerie, an ironmonger turned restaurant with a classic French menu (don’t miss the cheese tray), plus organic wines. chaismonnethotel.com

Toronto W I love

Award-winning local chef David Schwartz shares what makes this multicultural Canadian city a mustvisit for those looking for a diverse, buzzy food scene

Multicultural dining

The most important aspect of Toronto’s food scene is the wealth of culinary inﬂuences, thanks to the city’s multicultural population from a long history of mass immigration. Spanning charcoal-grilled Turkish kebabs to juicy jerk chicken and regional Chinese cuisine, the Canadian city really has it all.

Chinatown(s)

Toronto boasts not one but two Chinatowns. The most famous is near the popular Kensington Market in downtown Toronto, where you will ﬁnd a bustling hub with small independently run Chinese restaurants and supermarkets. The other is East Chinatown in the city’s east end, while there’s also a Koreatown in Seaton Village, a neighbourhood of Toronto.

Jamaican pa ies

Kensington Market itself has two Jamaican patty spots: Golden Patty for a more classic, old-school variety, while hole-in-thewall Crumbs o ers more contemporary twists. Traditionally the famous peameal bacon sandwiches from St Lawrence Market would be classed as Toronto’s classic dish but their popularity has now been overtaken by the patties and reﬂects the city’s multicultural present.

Suburban eats

Tourists don’t tend to head into the suburbs of Scarborough and Mississauga but this is where you’ll ﬁnd many migrant communities living, and thus where you can try the best representations of these cuisines. You can’t fully understand Toronto’s food without visiting these places but the transport system doesn’t make it easily accessible without a car. Even some locals might not make the visit but with culinary delights such as handmade pide and fresh kebabs hot o the grill it’s more than worth it.

Kensington Market

A lively, colourful street market stretching several streets in downtown Toronto and a popular place for casual eats, it’s also somewhat contentious. Some locals believe it doesn’t get the attention it deserves from the government, while others feel it only serves a tourist population. Full of character and one of the biggest tourist attractions, by-laws have been created which prevent big chains from setting up shop there.

Waterworks

This historic space has recently been turned into an indoor food hall that represents the huge diversity of cuisines in the city. With independent vendors o ering the likes of Vietnamese to Jamaican it’s a relaxed spot to sample the city’s culinary o ering along with a locally brewed craft beer.

Craft beer

The craft beer scene is buzzing with the likes of Burdock Brewery in Kensington Market as well as downtown Toronto where it also has its own music hall. It pours real love and care into its creations, which include an innovative hybrid beer that uses discarded grape skins from a winery in Niagara.

Cocktail culture

The city’s bar scene is constantly improving and maturing with a wealth of speakeasys and award-winning bars spread across the city. French-inspired Bar Pompette appears on the world’s best bar lists year after year.

Quality ingredients

Toronto’s ﬁne dining scene has vastly improved in the past 10 years with restaurants now focusing their attention on quality

products and ingredients. Provenance is also an important aspect of this: Linny’s was founded on showcasing Canadian produce, while Sunnys and Mimi work with local farmers to source local ingredients. Guests are becoming increasingly receptive to learning about this, as well as the preservation of the analogue experience and doing everything by hand.

Less is more

Restaurants on the higher end are starting to become more speciﬁc with their o ering. Because Toronto has such a global inﬂuence, historically you would see restaurants o ering a fusion of everything. However now we are seeing a move towards clarity and focus, with pared-down menus that may look simple but taste incredible. With better access to higher quality produce, chefs can let the ingredients speak for themselves.

David Schwartz, winner of the 2023 Michelin Guide Toronto Young Chef Award, is executive chef at Bib Gourmand Sunnys Chinese as well as Linny’s and Mimi Chinese in Toronto.

aurants on t hi er end are arting come m e s c ic

w h t ir ering. Now we are s ing a m e war ar y and

focus, w h pared-down menus that may l k simp but t incredi e

WHERE TO STAY

Ace Hotel

Mid-century modern warm muted tones, white mosaic square tiles and large windows make Ace Hotel’s rooms both stylish and cosy, complete with bespoke products from Japanese skincare brand Uka. Some rooms also feature their own vinyl players, with guests able to select from a choice of records from the in-room library for an analogue soundtrack to their stay.

Stepping into the lobby is an architectural dream with its futuristic design featuring dramatic high ceilings, concrete pillars and stylish suspended light ﬁttings.

Michelin-recognised restaurant Alder lies in the depths of the hotel with a menu spanning Mediterranean wood-ﬁred dishes from chef Patrick Kriss and weekend brunches are accompanied by live jazz funk. Catch the last of the sun’s rays and gaze over Toronto’s Garment District from the plant-adorned rooftop bar Evangeline on the hotel’s 14th ﬂoor (accompanied by a slick Ace martini with Tanqueray gin, vermouth and the hotel’s own tincture).

Waterworks Food Hall is just a stone’s throw away with a variety of cuisines to suit your mood, from fragrant bánh mì to Indian street food and Berlin döner.

Standard queen rooms start from £181 per night, standard king rooms start from £192 per night, acehotel.com.

The Drake Hotel

Boutique art hotel The Drake sits on Toronto’s culturally vibrant Queen Street West, surrounded by trendy neighbourhood eats and bars, contemporary art galleries and independent music spots.

Original artworks across the hotel’s public spaces have been thoughtfully sourced by the in-house curator, showcasing permanent and rotating collections of emerging Canadian artists. The lobby is bursting with colourful vintage furniture and one of a kind avant garde pieces, while each ﬂoor has its own artist takeover, including iconic William Morris printed wallpaper. Gender-neutral skin and haircare products by Malin+Goetz from New York can be found in each room’s on-trend terrazzo-tiled shower.

Leisurely breakfasts can be enjoyed at the Drake Café and, if weather permits, sit outside and watch the world go by from the tree-lined avenue. Start your weekend in high-energy style with Drag Brunch from Miss Moço. Enjoy a sharing platter of fresh blueberry scones with whipped butter and wild berry compote followed by a choice of breakfast dishes, served with a drink from the cocktail menu. A vibrant spin on an espresso martini with raspberry vodka, Start Your Engines is a sure-ﬁre to kickstart your morning. Drake Underground brings renowned musicians to the subterranean space while the Sky Yard is a rooftop patio for laid-back daytime drinks or late-night tipples.

Classic queen rooms start from £189 per night, thedrake.ca.

WHERE TO EAT AND DRINK

Linny’s

Acclaimed Canadian chef David Schwartz brings a new deli meets steakhouse concept to lively Ossington Avenue with crisp white linen tablecloths, low lighting and 50s-inspired décor and crockery. Steaks are the order of the day here, including bone-in tenderloin, rib-eye and NY strip, all seared in an overﬁred broiler and dripping with pastrami tallow butter. Classic old world wines are available alongside local Niagara small-batch winery Big Head Wines. linnysrestaurant.com

Wynona

This locals’ favourite is found on the quieter east side of Toronto. Pared-back interiors and warm lighting give the restaurant the familiar glow of a cosy neighbourhood spot. Awarded the Michelin Guide’s Bib Gourmand in 2024, the Italian bistro brings a wealth of Japanese inﬂuences into its weekly changing menu. Favourites from the buzzy open kitchen include two-tone handmade ravioli doppio with squash and chunks of caramelised walnuts. wynonatoronto.com

Ayla Upstairs

A restaurant that serves up Hong Kong and Caribbean small sharing plates with a twist. Expect to be surprised with flavour and texture combinations, with the likes of crunchy cubes of tofu on pickled tartar sauce and prawn toast okonomiyaki: crisp, prawn-filled rolls topped with everything bagel spice. The shining star in the crown is drunken wild sablefish with pickled shimeji and shiitake, which falls apart at the touch and has a rich, umami flavour. aylaupstairs.com

Rol San Restaurant

Found in the dynamic heart of Chinatown is this dim sum stalwart. The traditional multi-course feast is served all day long and expect to queue during weekends as the restaurant doesn’t accept bookings. With plastic tablecloths and dishes coming out when ready, expect an informal, lively a air. The food is hot, fast and delicious, with the likes of popular shrimp dumplings har gow, plates of fried rice piled high and deep-fried squid tentacles. If you can handle the heat, the homemade chilli crisp is the crowning glory. Instagram @rolsan.to

Suite 115

Find the hidden code to enter this downtown speakeasy. Sit up at the long marble bar to gawp at the sprawling selections of liqueurs and spirits which mixologists expertly sling from the Asian-inspired menu. The space is brimming with life and warmth from flickering candles and a buzzy young crowd. Intriguing flavour pairings step outside of the norm – expect to be delighted by the Summer Solstice, which cleverly marries clarified watermelon with Ramsbury gin, Laphroaig whisky, sencha and green cardamom for refreshment with a smoky depth. suite115.ca

Head to for our full guide to the Michelin-starred restaurants of Toronto.

Cook like a local

ODESA

Discover why food is at the heart of everything dear to those living in this Ukrainian city

Words and recipes MARIA KALENSKA Photographs MARIA KALENSKA and SABINA ALMASOVA

Nothing happens in Odesa without food. It is how we celebrate love and life and generosity – it is born from our history, our culture and our diversity. Everything in Odesa takes place around the table. Beauty is in everything, from the plate to the surroundings to the people who make and eat the food. The use of quality ingredients is a given. Food must be elegant and always require at least a little bit of an e ort. From nose to tail, everything is edible but you must make it delicious and look beautiful. Can and ferment everything possible. Put all your summer fruits and vegetables into glass jars, as they’ll come in handy during the colder months. During winter you should eat as deliciously and diversely as in summer.

Children should eat well and eat a lot. So much so that the grandmother starts to see the lovely, pudgy rolls of fat on the child’s arms and legs. The tables should be overﬂowing – in my childhood, in our tiny Soviet ﬂats, plates were balanced on multiple tables,

even on top of cabinets and windowsills, and even in winter, outside on balconies. Lunch must be exactly on schedule, so if you are splashing in the sea during summer, a picnic is non-negotiable.

People go to the market for more than just food. To haggle, to gossip, to catch up with friends and vendors. If you haven’t sampled everything and bargained for everything, you’re not from Odesa. Good traders are like antiques – they’re passed down through generations.

And if humanity has not yet created the right kitchenware for Odesan dishes, make them yourself. It doesn’t matter if it’s a simple wooden sekachka knife to prepare aubergine caviar or a large multi-layered pot to cook one speciﬁc stu ed ﬁsh recipe. On Malaya Arnautskaya Street, they’re always up for manufacturing any tool you might need for a reasonable price. After all, nothing is too much to ask when it comes to a gorgeous table display and making your favourite food taste extra special.

Roasted peppers with two dressings

Nothing sums up the spirit of an Odesan summer quite like the aroma of frying or roasting peppers wafting from open windows. Families have countless recipes involving peppers and here’s one from Alla: roasted and peeled peppers dressed with a choice of two contrasting sauces. Alla comes from a Jewish family that embraces what we like to call a true cult of food. All the women in her family were excellent cooks, in particular her grandmother Polya, who was known throughout the entire neighbourhood. Alla herself is a larger than life character who has inherited Polya’s love of food. Now she owns a restaurant (and a beach) in the city where you can sample both these dishes. Choose one of the two marinades, sweet or savoury.

SERVES 6 | PREP 50 MINS | COOK 40 MINS | EASY

1.5 kg peppers (about 12 peppers)

SWEET MARINADE

30ml unre ned sun ower oil

7g honey

5ml lemon juice

6 garlic cloves, peeled and minced

SAVOURY MARINADE

30ml unre ned sun ower oil

15ml cider vinegar

6 garlic cloves, peeled and minced

Heat the oven to 200C/180C fan/gas 6. Roast the peppers on a baking tray for 30-40 mins, depending on the variety.

Put the peppers in a sealed plastic bag and leave for 20 mins. Then peel o the skins and remove the stems and seeds. Collect the liquid from the peppers and strain it through a ne-mesh sieve if necessary to remove any seeds.

For the sweet marinade, stir together the oil, honey, lemon juice, garlic and 100ml of pepper cooking liquid in a bowl until well combined. Season with salt and pepper.

For the savoury marinade, stir together the oil, vinegar, garlic, 5g of salt, 2g of black pepper and 100ml of pepper cooking liquid in a bowl until well combined.

To serve the peppers hot, arrange the warm peppers on a serving dish, pour the marinade over them and let them stand for 10-15 mins before serving.

To serve the peppers cold, put the warm peppers in a glass container, pour over the marinade, cover and refrigerate. They will keep for up to three weeks.

Tip

For the savoury version, you can substitute the liquid from the cooked peppers with 100g of grated ripe tomatoes.

Pickled watermelon

Sabina is a popular Odesan family photographer – she loves people, which is why they always appear so beautiful in her pictures. Sabina’s mother, who is a manager at Odesa’s central railway station, is famous for her fermented watermelons. When the season starts, even if she’s incredibly busy, she takes time o to ferment them. These watermelons are always an important feature at family gatherings. Paradoxically, the ﬁrst time Sabina sampled her mum’s watermelons was when she made them for this book – until then, other people always managed to eat them before she could get her hands on any.

MAKES 3 LITRES | PREP 40 MINS PLUS 1 MONTH PICKLING

COOK 10 MINS | EASY

2kg watermelon

1 celery stick with leaves

2 garlic cloves

¼ red chilli, sliced

5 whole black peppercorns

2 bay leaves

30g caster sugar

15g sea salt

45ml cider vinegar

Cut the watermelon into 2cm slices, leaving the rind on, then cut into triangular wedges. Put the celery, garlic, chilli, peppercorns and bay leaves into a sterilised 3-litre lidded jar. Put the watermelon wedges into the jar and pour in enough boiling water to cover. Put on the lid and leave for 10 mins.

Drain the water from the jar into a pan, then bring it to the boil over a high heat and pour over the watermelon again. Cover with the lid and leave for another 10 mins.

Drain the water into the pan again and bring to the boil. Meanwhile, add the sugar, 15g salt and the vinegar to the jar, then pour in the boiling water for the third time. Close the lid tightly and turn the jar upside down. Cover the jar with a blanket and leave at room temperature for two days.

Finally, transfer the jar to the fridge. The pickled watermelon will be ready in one month.

Curd cheese syrniki

This recipe comes from me or, to be precise, from my Ukrainian grandma, Marusya. She loved to cook and was famous in our Moldavanka neighbourhood for her beautiful and powerful voice. I still have a photo of her parents, more than a century old, which she kept in the all- important icon corner of her house. Marusya came from a prosperous and proud Cossack family with a surname Grab who had lost their fortunes during the Soviet Revolution. In this photo you can see my greatgrandmother (on the left) wearing plenty of golden jewellery, which the family had to exchange for food during the Second World War. But they kept one golden necklace, which Marusya passed on to me. That necklace is my reminder that food is more important than gold. Syrniki is also one of my son Felix’s favourite dishes. That’s why I spent many hours perfecting this recipe although, to be honest, the most important secret to great syrniki is using great Odesan curd cheese.

SERVES 6 - 8 | PREP 20 MINS | COOK 10 MINS | EASY

500g full-fat curd cheese (see tip)

2 eggs

15g caster sugar

3g sea salt

1 vanilla pod, seeds scraped out, or 5g vanilla bean paste

21g plain our, plus extra for dusting and dredging

3g baking powder

90g raisins

120ml sun ower oil

honey, berries and soured cream, to serve

The curd should be as dry as possible so, if needed, gently press it with kitchen paper to remove any excess moisture – it should still hold its shape.

In a large bowl, combine the curd, eggs, sugar, salt and vanilla. Mix thoroughly until smooth. Add the our and baking powder, then mix again. Fold in the raisins and mix gently until evenly distributed.

Tip some our onto a deep plate. Dust your hands with our, then roll 1 tbsp of the mixture into a ball, dredge it lightly in the our, and atten with the palm of your hand to form a round pancake about 2cm thick and 4cm in diameter. Put on a oured board. Repeat with the rest of the mixture.

Heat the oil in a large frying pan over a low heat. Once hot, and working in batches if needed, fry the pancakes for 2-3 mins, then ip, cover the pan with a lid, and fry the other side for 2-3 mins. Serve warm with honey, berries and soured cream.

Tip

You can ﬁnd excellent curd cheese or cottage cheese in Polish stores and some UK supermarkets. Choose the one with the highest fat content to make the most tender pancakes. For a savoury version, omit the raisins, sugar and vanilla, and serve with smoked salmon, roasted tomatoes or other savoury toppings.

Cuisines oF Odesa

Recipes extracted from Cuisines of Odesa: Recipes & Stories from Ukraine’s Historic City by Maria Kalenska (£32, Weldon Owen). Photographs: Maria Kalenska and Sabina Almasova. Recipes are sent by the publisher and not retested by us

PHOTOGRAPHS: ALEX WALKER, WELLSIE82, GEORGE W JOHNSON/MOMENT/GETTY

Norfolk SPOTLIGHT ON

Norfolk is a holiday hotspot for many reasons – beautiful scenery, a stunning coastline and fabulous food. Discover some of the mustvisit places to eat that celebrate the county’s open skies and the best of both land and sea

Words ASHLEY MULLENGER

Ashley is a commercial sherman in Wells-Next-the-Sea. She targets whelks, crabs, lobsters and mackerel for the public and local restaurants. She’s also written a memoir, My Fishing Life, A Story of the Sea, and documents her work on social media @thefemale sherman.

MEADOWSWEET, HOLT

Set in a beautifully restored Georgian house, o ering an intimate setting for thoughtful, modern, seafood-led cooking. Chef-owner Greg Anderson places British fish firmly at the heart of his regularly changing tasting menu, letting seasonality lead the way. Much of the shellfish is sourced from small-scale local fisherman Henry Randell, keeping the cooking closely tied to the Norfolk coast and the catch of the day. meadowsweetholt.com

Y mi t ﬁnd y rse

cur d up w h a b k and a cockta in t library

THE MALTINGS, WEYBOURNE

The Maltings never fails to make me feel welcome. Despite being spread across a large site – with a main house, restaurant, wellness retreat and a collection of cottage-style rooms – it feels cohesive, with a genuine sense of togetherness running through it. You might find yourself curled up with a book and a cocktail in the library, or eating your way through Norfolk’s finest seasonal ingredients in the contemporary, open-plan restaurant. Either way, community sits at the heart of the property, reflected in its close relationships with small local producers, which can be seen throughout its menus. themaltingsweybourne.com

SOCIUS, BURNHAM MARKET

Burnham Market is a well-known coastal market town for good reason but, with so many shops and places to eat, choosing where to stop can be a challenge. Socius makes that decision easy. This relaxed, tapas-style restaurant brings a contemporary edge to the village, serving thoughtful small plates that showcase local produce with clarity and conﬁdence in a space designed for sharing and lingering over good food. sociusnorfolk.co.uk

tful sm l pla s showc e loc pr u w h ar y and conﬁden in a spa desi ed f sharing and lin ring er f d

SHARRINGTONS STRAWBERRIES, MELTON CONSTABLE

Nothing says summer quite like a punnet of freshly picked strawberries. I spent my early years on a fruit farm so there’s a touch of nostalgia in plucking those heavy red fruits straight from the plant and I’ll admit I may be biased. Still, strawberries and cream is an enduring national favourite for a reason. Make a stop at Sharrington to literally pick up some of the sweetest strawberries and other fruits Norfolk has to o er. sharringtonstrawberries.co.uk

ROCKY BOTTOMS, WEST RUNTON

Owned by a Norfolk ﬁshing family and o ering unspoiled cli top views at West Runton, this quirky seafood stop makes for great choice after a coastal walk. Summer is the time to order crab, when it’s at its seasonal best and used in everything from simple dressed plates to pasta and sandwiches. The menu keeps things seasonal and unfussy, while the on-site shop means you can take dressed seafood home to try a new recipe yourself. rockybottoms.net

Su er t time der cr , w n ’s at s s e on and used in eryt hing om simp pla s p ta

THE GIN TRAP INN, RINGSTEAD

Just a stone’s throw from the seaside town of Hunstanton, this cosy 17thcentury coaching inn with quirky yet elegant rooms delivers all you’d want from a traditional Norfolk pub – low ceilings, open ﬁres and deeply comfortable armchairs. It’s the kind of place where locals linger over a pint, sharing space with farmers, traders and ﬁshermen (and, centuries ago, smugglers). The menu champions local seasonal produce, serving pub classics that feel timeless and well executed. thegintrapinn.co.uk

FOODIE TOWN SPOTLIGHT We s-Nextt -Sea

This is a small working port with a big appetite, where ﬁshing heritage and food culture sit comfortably side by side. Set along a wide tidal harbour and backed by one of the best beaches in the country, it’s the kind of place where a long coastal walk naturally leads into something good to eat. Start the day slowly with co ee and pastries from Wells Deli or Two Magpies Bakery, or ease into things with a sea swim, sauna and a strong co ee at Flo & Joe, which also serves seafood street food from the East End ﬁshing quarter come

lunchtime. At The Globe Inn, you’ll ﬁnd cosy rooms and a locally driven menu in a relaxed setting, while North Norfolk Cellars at Chandlery is a strong choice for small plates and a glass of something local. No trip to the seaside is complete without a generous helping of traditional seafood washed down with a criminal amount of seafood sauce – look no further than A&M Frary’s seafood stall located in the quayside carpark, and be sure to follow it up with a scoop from Wells Gelato. If you’d rather cook, Arthur Howell on Staithe Street or Walsingham Farms Shop is the place to pick up locally sourced meat and game.

BENEDICTS, NORWICH

E e in t hin

w h a s ea swim, sauna an d a rong c at o & Joe

An elegant restaurant in the heart of Norwich’s foodie district, St Giles. Head chef Ashley Williamson (a protégé of Richard Bainbridge and Galton Blackiston) takes familiar Norfolk produce and pairs it with quietly inventive ideas, resulting in dishes that feel fresh without being showy. It’s the place to go for both private dining or if you enjoy food that surprises using everyday ingredients – cockle popcorn has become one of my favourite pairings on the menu. restaurantbenedicts.com

BAKERS & LARNERS, HOLT

Bakers & Larners is a non-negotiable stop in the North Norfolk market town of Holt and something of a mecca for locals and visitors alike. Its food hall is packed with the ﬁnest pantry essentials, while the deli features standout goods from artisanal producers both near and far. If, like me, cheese, charcuterie and chocolate are your weaknesses, allow plenty of time to browse. It’s also known for the occasional high-proﬁle local shopper, so you never quite know who you might bump into. bakersandlarners.co.uk

CAMELLIA COTTAGE, SHERINGHAM

NORWICH MARKET

As one of the oldest and largest markets in Europe, Norwich Market feels anything but stuck in the past. Today it’s a go-to for up-and-coming food stalls, street food, cafés and independents, all packed into a lively mazelike sprawl that rewards a slow wanderer. Come hungry, follow your nose and don’t skip The Banger Stop – its loaded hot dogs are a local favourite for good reason.

Tucked back from Sheringham’s main drag, this traditional Norfolk ﬂint cottage is the spot for indulgent brunches and afternoon tea. The menu puts a lively spin on brunch classics, while the counter is stacked with cakes, pastries and traybakes that are hard to ignore. Don’t overlook the evolving drinks list either, alongside a well made pot of tea, there’s always something more playful on o er, like an iced pistachio latte topped with whipped cream. camelliacottagesheringham.com

THE PARLOUR, BINHAM

One of Norfolk’s lesser known coastal villages is home not only to the striking ruins of a 10th-century monastery but also a quietly charming restaurant set just opposite. The Parlour sits in a converted barn on a working dairy farm, which naturally shapes the menu, from milk-based drinks to ice creams and light dishes. Open for breakfast, lunch and afternoon tea it’s the ideal stop for an unhurried lunch. theparlourbinham.co.uk

e Parl r s s in a conver d

n on a w king dairy farm, wh i natur ly sha s t menu

SMASH & DASH

This is one to keep an eye out for. As a mobile food truck its location changes but you’ll ﬁnd Kirsty and her team at many of Norfolk’s major (and lesser-known) events throughout the year. The menu is short and satisfying, smash burger tacos and loaded fries, done simply and done well. It’s a formula that’s earned plenty of local attention, including Norfolk food vendor of the year in 2025. What really sets it apart though is the provenance: all the beef is reared by Kirsty and her partner Nick on their Norfolk farm, taking it from ﬁeld to fork. Instagram @smashanddashtruck

Best COOLCATIONS

GREENLAND

With glaciers, ords, icebergs and the northern lights it’s unsurprising that the world’s largest island has a cooler climate. For staggering views, Ilulissat Ice ord – a UNESCO World Heritage Site – is a must with its enormous icebergs and whale watching in nearby Disko Bay. The colourful capital of Nuuk is a great way to engage with the contemporary and historic: Greenland National Museum and Archives, and Nuuk Art Museum explore Greenlandic traditions and Inuit culture, while shops sell Arctic fashions, crafts and jewellery.

Also visit Nuuk to sample Greenlandic and Arctic cuisines. Traditional dishes centre on meats such as seal, whale and reindeer, which are dried, fermented or smoked (try the national dish, suaasat, a thick soup often made using seal meat). There’s also an emphasis on fresh seafood and ﬁsh but Greenlandic cuisine is ever-evolving – local berries and Arctic thyme are increasingly used, and fusion dishes can show up in the form of lamb with crowberries, for example.

At Nuuk’s Hotel Hans Egede, Sarfalik Fisk & Skaldyr is a great place to try Greenland’s seafood and creative meat options – think butter-poached wol sh with pumpkin and soy, rolled snow crab with radish and buttermilk, and gravad reindeer with peas and horseradish. Or head to Nuuk Fjord where Inuit-owned Restaurant Inuk o ers an eclectic menu of reindeer burgers, salmon ravioli, seafood platters with whale blubber, scallops and dried fish, and steamed redfish sourced from local hunters and fishermen.

When temperatures soar, escape to a cooler climate where mountains, ords and volcanic landscapes help beat the summer heat

Words

MEERA DATTANI

ZAGORI, GREECE

The cool mountain air of the Zagori region, a UNESCO World Heritage Site, is a world away from Greek island life. Located in the Pindus Mountains in Epirus, northwestern Greece, it’s home to VikosAoös National Park and the impressive Vikos Gorge, which was carved out by the Voïdomátis river – one of Europe’s cleanest – over half a million years. With its temperate climate it’s made for activities like rafting, cycling and hiking, so you can take in its stone bridges and views of the river and gorge. Or wander the cobbled streets of its 46 stone villages (known collectively as Zagorohoria), including Vitsa, Elafotopos and Monodendri. Forage for mushrooms and stop at cafés or restaurants to try local dishes such as cashew, mushroom or lentil pie (pies are king here), plus fresh eel and meat and herby butter bean stews. Aristi Mountain Resort + Villas is a leader in sustainable hospitality with its on-site farm, organic vegetable garden and greenhouse which focus on the seasonal. Rocket, broccoli and spinach are winter specials, while tomatoes, coriander and peppers grow from spring to autumn. The changing menu features dishes like pork with celeriac cream, apples and aronia berry sauce; local pasta with broccoli, lime and bukovo chilli ﬂakes; and pan-seared trout with lemony white bean stew and grilled spring onions. If you’re inspired, take a cooking lesson so you can replicate at home.

AZORES ARCHIPELAGO, PORTUGAL

Found about 870 miles west of mainland Portugal in the Atlantic Ocean, this archipelago of nine islands has a temperate climate that’s ideal for outdoor pursuits – with a landscape of volcanoes, geysers, lakes and lagoons it’s wonderfully scenic. For divers, Formigas and Dollabarat Bank on Santa Maria Island are renowned as some of Europe’s top dive spots, while São Jorge is a good bet for hiking, canyoning and canoeing, and is known for its eponymous cheese.

Thank the mild, sometimes subtropical climate for the food here – lush landscapes and rich volcanic soil allow fruits, vegetables and grasses to ﬂourish. Local pineapples and passion fruits are sweet – try Kima, a popular passion fruit soft drink – and milks and cheeses creamy. The Azores is home to Europe’s only tea plantation too – Gorreana tea is brewed using the naturally heated waters of the Chã das Caldeiras geysers.

Each island has its own culinary speciality. Wine lovers will be intrigued by Pico Island’s black basalt vineyards which are a UNESCO World Heritage Site, while on São Miguel, the town of Lagoa das Furnas is known for cozido das furnas, a meat and vegetable stew cooked underground using volcanic heat.

Just outside the capital of Ponta Delgada is the solarpowered Solar Branco Eco Estate, which prides itself on achieving zero food waste and using specialised software to track energy use. Food is grown on site or sourced locally – sushi with an Azorean touch is a winner. If you’re a gin lover, you’re in for a treat too, as the owner makes his own.

VILNIUS, LITHUANIA

Summer temperatures in the Baltics rarely reach scorching so visit the region for a cooler city break. Lithuania’s capital Vilnius boasts a city centre that’s a UNESCO World Heritage Site – wander through the cobbled streets, baroque and nouveau architecture, atmospheric cafés and creative shops –and the ﬁrst weekend of September welcomes the Vilnius City Fiesta, which sees music, food stalls and other entertainment take over the city.

Comfort food is synonymous with Lithuanian cuisine –think cepelinai (potato dumplings with ground meat) and kepta duona (fried rye bread) but there’s much more here.

ŠaltibaršȔiai, a vivid beetroot soup made with keﬁr, cucumber and dill, is so famous it’s celebrated every year at the Pink Soup Fest. If you enjoy Michelin-starred dining, family-run Ertlio Namas serves a nine-part tasting dinner inspired by the Lithuanian cuisine of the Middle Ages, with dishes such as leek basket with pike; quail with turnips, jerusalem artichokes and asparagus; and candy with krupnikas (local honey spirit). With its own restaurant specialising in seasonal dishes, Hotel Pacai serves fusion cuisine and sources most ingredients from local farms – try ratatouille with tzatziki sorbet or beef tartare with Korean kimchi, Japanese tamari and Lithuanian cured bacon. Recognised as the European Green Capital 2025, it’s perhaps unsurprising that nature is right on the doorstep of Vilnius, with miles of cycle paths and walking trails to discover. It’s also a good base for a visit to Trakai, a historic town located about 40 minutes away by train that’s known for its 14th-century Trakai Island Castle and lakes, including Lake Galve, which you can also cycle around.

{MY LONDON}

He na Busiakiewicz’s

WEST LONDON favourites

From Spanish matcha lattes in Hammersmith and spicy margs in Shepherd’s Bush, to top bakes in Turnham Green and dumplings down Goldhawk Road, there are plenty of foodie gems to be found in west London. Local insider Helena Busiakiewicz shares the spots you need to know about.

THE HAWTHORN, SHEPHERD’S BUSH The Hawthorn is a reasonably new addition but already a rm favourite. Its food feels similar to Rochelle Canteen or St John but with pub classics such as sh and chips or cheeseburgers and fries. I maintain that a roast dinner is always better in your own home but I make two exceptions: one for The Hawthorn (get the beef, in my opinion) and one for The Anglesea Arms. We had sticky to ee pudding there and my partner has not stopped talking about it. A great spot for a leisurely family meal or, equally, a cheeky pint and delicious snack. thehawthornpub.com

THE HAWK’S NEST, SHEPHERD’S BUSH If you’re planning a date, girls’ night out or just fancy a spicy marg, head to The Hawk’s Nest. It has a fully retractable roof so it’s the venue for all seasons – cosy and warm in winter, bustling and breezy in summer. Sunday to Friday it has a fantastic £14 ‘marg and a marg’ deal, which is a lovely excuse to sip on a margarita and not have to cook my own dinner. the-hawks-nest.co.uk

MR DUMPLING, GOLDHAWK ROAD This is our ‘shall we have a quick bite before the cinema’ spot – no frills but all the avour. You can see the chefs making dumplings in the window, which is always a good sign. The portions are generous so share beef noodle soup, then get wontons in chilli oil and crispy fried dumplings, and thank me later. @mr.dumpling888

FRANKIE’S, TURNHAM GREEN Frankie’s is new to Chiswick and is run by bakers Jamie and Eleni – the shop having originally been a cobbler’s in Eleni’s family for over 50 years. I normally eschew a cru n, often nding them not as satisfying as having either a croissant or a mu n, but the one here changed my mind – perfectly balanced, not too sweet and with lovely, aky pastry. The classic viennoiserie is excellent too, which makes sense as both

Jamie and Eleni note that their favourite thing to bake is a croissant. Plus the co ee is smooth, strong and reasonable – I don’t know the last time I paid £3 for an oat at white anywhere else. @frankiesbakerylondon

KONVENI MATCHA, HAMMERSMITH Konveni will always have a place in my heart – it’s a family-run spot with some of the best matcha in London. One for hardcore matcha lovers and newbies alike, it o ers di erent matcha grades, so you can get traditional matcha or avours such as strawberry, mango, ube and sticky date. I love the iced Spanish matcha latte – a touch of condensed milk is just enough to o set a little of that classic bitterness. It does great ube and matcha soft serve ice cream in the summer too. @konvenimatcha

101 THAI KITCHEN, HAMMERSMITH I am always craving 101 Thai Kitchen – I have a mission to eat my way through the menu and I’ve made a strong start. Some of my favourites are the tom kha soup – very healing during a hangover – and the mini menu of som tum salad (I love the addition of soft shell crab in the tum pu nim). Get a Thai iced tea to cool down too. In summer the mango sticky rice is worth the trip alone. 101thaikitchen.uk

BURNT, ASKEW ROAD This is my go-to brunch spot. It does fantastic co ee and has a seasonally changing menu – though you can always get impeccably done classics made with quality ingredients. The scrambled St Ewe eggs with a side of Maldon deep smoked salmon is divine. It has a great range of sandwiches and pastries for takeaway too – the forced rhubarb and almond croissants are something I look forward to every January. In warmer weather it has a private garden that opens for alfresco lunches. It is always busy though so make sure you book ahead – it’s open on Friday evenings for small plates and wine as well. burntrestaurant.co.uk

Helena Busiakiewicz is a recipe developer and content creator who is passionate about cooking delicious food, without taking it too seriously. She is a proud denizen of west London and can often be found running to or from a bakery. She has a near obsession with seasonal fruit so don’t bring up apples to her unless you want her to talk for hours. Follow her on Instagram @helz__kitchen.

AMSTERDAM WEEKENDER

Where to eat and drink in the Dutch capital: an insider shares her favourite spots

Words GINA JACKSON

Though Amsterdam hasn’t always had a reputation as a foodie destination, a wave of independent cafés, restaurants and wine bars has begun to change that in recent years – and is putting the city ﬁrmly on the culinary map. These are the places I go to time and again on my regular visits.

Clockwise from below: Café Twee Prinsen; Café-Restaurant Amsterdam; dishes at Restaurant Flore; a view across the Amstel River; maritozzi at Salvo Bakehouse

OFICINA

Located on the edge of the city, Oficina is well worth the trip. This design studio and canteen pairs a striking, architect-led space with a regularly changing breakfast and lunch menu. The cooking leans Scandi and northern European: clean, thoughtful and seasonally informed. Expect beautifully presented plates such as chickpea flatbread with cime di rapa or miso scrambled eggs on toasted brioche. There are always home-baked goods worth saving room for, too. oficinaoficina.com

CALISTO

A relaxed Italian-inspired trattoria located in Jordaan. It’s an ideal place to unwind after a day wandering the canals, with the menu o ering a short curation of handmade pastas and small plates to pair with wine. It’s also particularly welcoming for solo diners, who can perch at the bar and rub shoulders with the locals. calistoamsterdam.nl

GITANE

This all-day restaurant owned by exOttolenghi chef Angelo Kremmydas is the kind of place that you can visit for brunch or dinner, when the candelit tables make it perfect for a date night. Small plates include whipped tarama and cod’s roe piled on a brioche roll, mackerel crudo in kumquat and chilli oil, and tender duck with caramelised jerusalem artichoke – all paired with an impressive wine list. restaurantgitane.nl

ADVOCATUUR

This sleek cocktail bar is located inside the swanky Rosewood Amsterdam, which sits within the historic former Palace of Justice. Inside the bar features three distinct spaces, including a live performance room and a distillery room. Take a seat on the velvety furnishings and sip cocktails, paired with Indian-inspired nibbles served from the bar’s two tandoor ovens. rosewoodhotels.com

SALVO BAKEHOUSE

There’s no shortage of great bakeries in Amsterdam but Salvo Bakehouse stands out from the crowd thanks to its Italian-inspired pastries. Located on the edge of Jordaan you’ll ﬁnd maritozzi, crunchy cannoli, thick Florentine sandwiches and endless other desserts. The baked goods counter changes constantly, ensuring there’s always something new to try: the chunky chocolate cookies and pistachio tiramisu have to be my personal favourites. salvobakehouse.com

CAFÉ TWEE PRINSEN

Situated at the intersection of some of the city’s prettiest canals, Café Twee Prinsen is another popular Binnenvisser outpost. This relaxed wine bar is perfect for stopping by for snacks and a glass of wine. There are no reservations – just turn up and hope for a spot, which might just be a stool perched on the edge of the canal. Most of the menu is vegetarian, with fresh, ﬂavourful dishes designed for sharing. tweeprinsen.nl

CARMEN

From the outside, Carmen Amsterdam looks like a chic boutique, carefully curating a stylish selection of womenswear and accessories. But don’t miss the café tucked at the back: an inviting light-ﬁlled space that’s perfect for brunch or lunch. Softly scrambled eggs, Nordic-inspired breakfast plates and expertly brewed co ee are all on o er. carmenamsterdam.com

RESTAURANT FLORE

This standout restaurant is one to save for special occasions. As the only two-Michelinstarred restaurant in Amsterdam to also hold a Michelin Green Star, Flore o ers a hyperseasonal menu, with 90% of the ingredients sourced from within the Netherlands. The tasting menus showcase inventive, beautifully executed dishes – and as part of the dining experience you’ll even enjoy your amusebouche inside the kitchen. restaurantﬂore.com

ESH PITA BAR

Tucked away in the Museum Quarter, this relaxed, no-frills Israeli restaurant serves generous portions of stu ed pittas alongside platters of crispy falafel, creamy hummus and tender chicken shawarma. Dishes are made for sharing so it’s best to come with a friend or two and dive in together – you’re guaranteed to leave stu ed. esh.amsterdam

CAFÉ - RESTAURANT AMSTERDAM

It doesn’t get more traditional and Dutch than Café-Restaurant Amsterdam, a true local institution. Situated in an airy, whitewashed building near Westerpark –speciﬁcally the engine room of a former water pumping station – this well-known dining spot is where Amsterdammers gather over hearty plates of steak frites, schnitzel and fresh seafood. The perfect place for a relaxed lunch or dinner, it’s a reliable spot to experience the city’s timeless culinary favourites. cradam.nl

a decade on Instagram

two

Gina Jackson is a London-based travel writer specialising in destination guides and hotel reviews. As a keen photographer Gina has documented her adventures around the globe for almost

at @ginagoesto and has also authored

books: British Boutique Hotels and An Opinionated Guide to London Hotels.

EASY

SEASONAL NOURISHMENT

Bright and vibrant healthy recipes that pack in the ﬂavour

Recipes

EMILY MARTEN Photographs MOWIE KAY

Mexican fattoush, p124

Mexican fattoush

Although hardly traditional, this salad brings together the freshness and crunch of a Middle Eastern fattoush with Mexican-inspired ﬂavours. If you prefer a no-cook version you can skip charring the sweetcorn but it does add an extra smokiness that is worth the small e ort. You can prep most of the salad ahead, simply add the dressing, corn chips and feta when ready to serve.

SERVES 2 - 3 | PREP 20 MINS | COOK 5 MINS | EASY

1 tsp vegetable oil

165g tin of sweetcorn, drained and patted dry

1 tsp Tajín

400g tin of pinto beans, drained 1/2 red onion, diced 1/2 cucumber, diced handful of radishes, nely sliced

1 mango, cut into small pieces

1 large romaine lettuce, shredded few handfuls of blue corn tortilla chips handful of crumbled feta Valentina hot sauce, to serve (optional) JALAPEÑO SALSA VINAIGRETTE

1 tsp dijon mustard

2 limes, juiced

2 tbsp extra-virgin olive oil

1 jalapeño, nely chopped large handful of coriander, nely chopped, plus a few extra sprigs to serve

Put a frying pan over a medium-high heat and add the oil. Spread out the corn in an even layer and cook for a few minutes until lightly charred on one side, then turn and repeat on the other side. When golden all over, toss through the Tajín, take o the heat and allow to cool.

Put the beans in a large salad bowl with the onion, cucumber, radishes and corn. Gently fold through the mango and lettuce.

Make the vinaigrette by mixing the mustard, lime juice and oil until it has emulsi ed. Stir through the jalapeño and coriander, and season to taste.

Lightly break up the tortilla chips over the salad and spoon over the dressing. Gently toss, then top with the feta, a few coriander sprigs and a drizzle of hot sauce, if you like.

PER SERVING (3) 396 kcals • fat 16G • saturates 2G carbs 41G • sugars 13G • fibre 17G • protein 12G • salt 1G

Hasselback aubergine with green tahini and speedy grain salad

Hasselbacking is back and it works really well with aubergine to ensure it roasts to silky perfection. If this feels like too much e ort for a weeknight you can instead score the aubergines deeply on the cut side in a crisscross pattern, making sure not to cut all the way through. It also tastes great cold the next day.

SERVES 2 | PREP 15 MINS | COOK 40 MINS | EASY

1 medium aubergine

1 tbsp olive oil

1 tsp ground cumin

GREEN TAHINI SAUCE

50g tahini

1 lemon, zested and juiced 30g mixture of parsley and mint or coriander

1 garlic clove, roughly chopped

SPEEDY GRAIN SALAD

250g pouch of pre-cooked mixed grains

400g tin of cannellini beans, drained 1/2 lemon, juiced 11/2 tbsp extra-virgin olive oil

40g toasted pine nuts, reserving a few to garnish 100g pomegranate seeds, reserving a few to garnish

Heat the oven to 200C/180C fan/gas 6. Halve the aubergine lengthways then put one half face down on a chopping board with two chopsticks lined up lengthways. Cut slices widthways into the aubergine at roughly ½cm intervals, using the chopsticks to prevent cutting the whole way through. Repeat with the other half of the aubergine then put both halves face down onto a lined baking sheet.

Mix the olive oil, cumin and some seasoning, and brush onto the aubergine halves, making sure to get between the slices. Roast for 35-40 mins until really soft.

Meanwhile make the green tahini sauce by blitzing together all the ingredients, except the zest, with 2 tbsp of cold water until smooth. Add more water by the tablespoon until it reaches a drizzling consistency.

Toss together the salad ingredients. To serve, spoon a little of the tahini on a plate then top with some of the salad and aubergine. Drizzle with the remaining sauce and garnish with the reserved pine nuts and pomegranate seeds.

Bean protein pot with soymarinated eggs and kimchi

Soy-marinated eggs seriously boost the taste proﬁle and general excitement of a regular soft-boiled egg. They’re great for meal prepping, just make sure not to leave them too long in the marinade to prevent them becoming too salty – about 24 hours is ideal. You can use any left-over marinade as the base for a ramen or stir-fry sauce. This bean pot is designed to be a high-protein breakfast on the go that’s packed with gut health beneﬁts. If eaten at home you could instead serve it on a slice of wholewheat toasted sourdough bread.

SERVES 2 | PREP 10 MINS PLUS MARINATING | COOK 7 MINS | EASY

SOY-MARINATED EGGS

2 eggs

60ml low-salt soy sauce

1 tbsp grated ginger

3/4 tbsp honey

BEAN MIXTURE

1 tsp gochujang

1/2 lime, juiced

400g tin of mixed beans, drained KIMCHI YOGURT

200g 5% fat greek yogurt

1-11/2 tbsp kimchi brine TO SERVE kimchi

black and white sesame seeds small handful of coriander, roughly chopped chilli oil (optional) toasted wholewheat sourdough (optional)

Bring a pan of water to the boil, gently lower in the eggs and cook for 6 mins 30 seconds, then remove with a slotted spoon and transfer to an ice bath to cool.

Mix the soy, ginger and honey with 60ml of water. Peel the eggs then put them in a tall container and cover with the marinade. Leave overnight or for at least 4 hrs. If prepping ahead, drain them after 24 hrs and keep refrigerated.

To make the bean mixture, combine the gochujang and lime juice, then stir through the beans.

To make the kimchi yogurt, mix the yogurt with the kimchi brine, adding more brine to taste if you like.

Drain the marinated eggs and slice them in half. Assemble the bowls with the yogurt base, followed by the bean mixture and then the halved eggs, drizzling with a little extra soy marinade if you like. Garnish with kimchi, a sprinkling of sesame seeds, coriander and a little chilli oil to taste. Alternatively, layer up all the ingredients on slices of sourdough toast.

to summer skincare A complete guide

Three skincare experts on the new breed of SPFs and how to ﬁnd the best one for your skin

Words EMMA MOORE

All year long we’re bombarded with tips on managing our skincare regimes – from the wrinkle-busters we should be using to the makeup that won’t slip southwards come sundown. Once you realise there’s no magic anti-ageing cream it’s tempting to block out the noise – after all, there are worse things than crêpe-like skin. But there’s one part of your regime that can’t be ignored: suncare is much more than a guard against the unwelcome aesthetics of skin ageing – it’s preventative health and our skin’s shield against the very real and dangerous e ects of accumulative sun exposure.

The science of suncare is an area of constant research and development. We’ve come a long way since the days of mahogany-coloured sunbathers slathering themselves in cooking oil while children ran around the beach wearing sunscreens that left them looking like they’d rolled around in a chalk pit. Today we understand the need for a robust defence against the damaging rays emitted by the sun – in particular UVA (rays that penetrate deep into the skin, causing premature ageing) and UVB (rays that cause sunburn, the quick-hit damage that leads to accumulative harm, including melanoma).

YOU WANT: SUNSCREEN THAT DOUBLES AS SKINCARE

While it’s generally advised that SPF-reinforced skincare should not be treated as primary suncare, sun creams are evolving to do both jobs. “Modern sunscreens are now infused with skincare actives,” a rms Dr Rachna Murthy, a medical aesthetic practitioner and co-founder of the FaceRestoration clinic. “Think hyaluronic acid, niacinamide, ceramides and antioxidants – these ingredients not only protect from UV damage but also hydrate, soothe and repair the skin barrier, improving overall skin texture and health.”

Suncare mu m e t han a guard a in

kin a ing –

“Modern sunscreens cut the amount of both types of UV light reaching the skin in one of two ways: they either absorb it or scatter and reflect it away from the skin,” explains Caroline Rainsford, director of science at CTPA (Cosmetic, Toiletry and Perfumery Association). The former – sometimes referred to as chemical or organic filters – works by absorbing ultraviolet rays, much like a sponge soaks up water. “Each tiny sunscreen ‘sponge’ soaks up ultraviolet rays, then releases them back out after converting them into lower-energy rays,” she continues. “Reflector filters – mineral or inorganic filters – act di erently, reflecting and scattering UV rays. They’re like thousands of tiny mirrors, each reflecting UV rays away from the skin.”

Increasingly we’re looking to suncare to go further and perform in ever more sophisticated ways. We want it to blend the science of sun defence with protection against other pollutants, plus textural comfort, multifunctionality and sustainability. “Recent innovations in suncare are all about formulation elegance and multifunctionality,” says Dr Tara Francis, a practitioner in facial aesthetics and skin treatment. “We’re seeing sunscreens that feel more like skincare, with lightweight textures, hydrating ingredients and no white cast. There’s also a growing focus on broad-spectrum protection beyond UVB, to include UVA, infrared, blue light and pollution defence. Hybrid sunscreens that combine chemical and mineral ﬁlters are on the rise, o ering both comfort and cosmetic appeal.” There are more options than ever available but how can you choose which one is right for you?

For oily skin, she recommends lightweight, non-comedogenic, water-based or gel sunscreens with zinc oxide or titanium dioxide. Additives like niacinamide help control oil and inﬂammation. For dry skin she suggests creamy sunscreens that are rich in hydrating agents – hyaluronic acid, glycerin, ceramides – and soothing botanicals like aloe vera. Alcohol and fragrances should be avoided as they can exacerbate dryness.

Layering also works to ensure all needs are met. “Most water-based and gentle actives, like hyaluronic acid and niacinamide, mix well with sunscreen. But combining certain actives – like retinol or AHAs – with chemical ﬁlters can increase irritation or reduce e cacy, so compatibility and order of application matter,” advises Dr Murthy.

YOU WANT: SUN PROTECTION THAT DOESN’T LEAVE A WHITE CAST

Historically, mineral sunscreens have been responsible for leaving behind a white cast which becomes more pronounced on darker skin tones. “The white cast is typically caused by mineral ﬁlters, like zinc oxide and titanium dioxide in their raw form,” explains Dr Francis. “However, newer technologies use micronised or nano-particle versions that are far more transparent on application, even on darker skin tones.” She recommends mineral sunscreens that are marketed as ‘sheer’, ‘invisible’ or ‘tinted’ and cream or gel textures over thick pastes. “Brands like ISDIN, Ultra Violette and Black Girl Sunscreen have done particularly well in this space.”

YOU WANT: SPF YOU CAN RELY ON

“There are internationally standardised test methods that are used to provide an SPF number,” says Caroline. “These tests, developed over decades, are subject to intense scrutiny by the leading global sun protection experts and rigorously tested by di erent laboratories around the world before they’re issued for companies to use.” A separate internationally standardised test is performed to ensure the UVA protection has been achieved. Water resistance and broad-spectrum protection are also rigorously tested. “Look

for products that state compliance with EU Cosmetics Regulation or the FDA (for the US), or are labelled ‘broad-spectrum,’ ‘waterresistant’ or ‘reef-safe’ for additional assurance,” advises Dr Murthy.

YOU WANT: SUN CREAM THAT DOESN’T IRRITATE YOUR SKIN

“For sensitive or reactive skin, mineral sunscreens made with zinc oxide or titanium dioxide are generally better tolerated, as they sit on the skin’s surface and are less likely to cause irritation,” says Dr Francis. The most common irritants in suncare are oxybenzone and octinoxate. Some chemical ﬁlters, like avobenzone or octocrylene, can trigger stinging or redness in those with sensitivity, and across the board, fragrance, alcohol and certain preservatives should be avoided. “Choose sunscreens labelled ‘hypoallergenic’ or ‘fragrancefree’, or those that are speciﬁcally formulated for sensitive skin.”

YOU WANT: SUNCREAM THAT DOESN’T HARM THE PLANET

Certain chemical filters, especially oxybenzone and octinoxate, are linked to coral bleaching and marine toxicity, leading to a ban in Hawaii and other Pacific and Caribbean regions. Bioaccumulation has been found in fish and algae, while microplastic beads or silicones contribute to water pollution. “Look for ‘reef-safe’, ‘biodegradable’ or ‘ocean-friendly’ labelling, although this isn’t a regulated term, so check ingredient lists,” recommends Dr Francis. “Non-nano zinc oxide is considered the safest for both skin and the environment.” Some brands now carry eco-impact ratings or certifications for environmental safety.

YOU WANT: SPF THAT WORKS WITH MAKE - UP

“Lightweight, non-greasy, fast-absorbing sunscreens in gel or ﬂuid forms work best under makeup,” says Dr Murthy. “Primers and setting sprays with SPF can add a layer of protection but should not be your only sun defence. Coverage is often insu cient unless reapplied generously, so they should be used as a supplement, not a replacement.” She advises choosing products with clear SPF labelling and broad-spectrum claims, and ideally those tested for e cacy when used over makeup. “Brands like Supergoop!, Intradermology, Murad and Live Tinted are recognised for o ering innovative SPF-makeup hybrids with real protection, without compromising makeup wear.” Also on our radar are Colorescience and Heliocare.

THE BOTTOM LINE

A suncare re me doesn’t n and end in t l sponsi e use e enti ensure we’re pro c d

Science brings convenience, increased comfort and intelligence but the making of a good suncare regime doesn’t begin and end in the lab. Responsible use is essential to ensure we’re protected. It’s recommended that sun protection be used year round to defend against incidental sun exposure. “We should wear sunscreen even on cloudy days, and indoors by a window,” says Caroline. For more intense exposure she recommends applying it 15-30 minutes before going out and reapplying every couple of hours (more often if you’re in water). Each time use half a teaspoon for the face and each arm, and a full teaspoon for each leg, the front of the body and back, remembering the ears, under the chin and the soles of the feet if lying down. If using a spray, use generously and rub in. And never use sunscreen to extend the time spent in the sun. Your skin will thank you – as will your future self.

Emma Moore is a writer and editor with a focus in beauty, wellness and design. She began her career at The Sunday Times Style, where she became the magazine’s rst beauty director. She was also lifestyle director at Wallpaper* magazine and now writes for a number of international titles.

Ready, Set, VXPPHU

Join us at the Good Food Show

Summer from the 18-21 June

There’s less than one month to go until we welcome you to the most delicious event of the season! Don’t miss out on a day bursting with mouthwatering inspiration, entertainment and spoonfuls of fun for everyone.

New this year, turn up the heat at the Smoke & Fire BBQ Festival, perfect for outdoor cooking fans. Wander BBQ Alley, compare grills and smokers, and shop the Ember Artisan Market before getting hands-on at the BBQ school, where expert-led sessions help you master flame-fired cooking, even preparing your own lunch.

Then, get a taste for Mediterranean at the Greek Kitchen, brought to you with Jet2holidays and the Greek National Tourism Organisation, where live sessions showcase authentic dishes, fresh seasonal ingredients and modern Greek-inspired flavours.

THORESBY HALL, NOTTINGHAMSHIRE

Exclusively for adults

THE RUNNYMEDE ON THAMES, SURREY

Discover the newly reimagined Thoresby Hall, a stunning Grade I listed mansion set within acres of picturesque parkland. Thoughtfully transformed to offer a more refined and elevated stay, it blends historic charm with modern luxury. Unwind in the brand new spa, designed to help you fully switch off, or enjoy exceptional dining in The Blue Room, where carefully crafted dishes are served in an elegant and welcoming setting. Every detail has been considered to create a truly memorable escape.

WHAT’S NEARBY

• Sherwood Forest – legendary woodland walks and the home of Robin Hood

• Clumber Park – scenic lakeside trails and peaceful countryside

• Newark Castle – historic ruins set along the River Trent

Discover a fresh take on riverside relaxation at The Runnymede on Thames. Set on the banks of the River Thames, this beautifully refreshed hotel offers a contemporary and stylish escape with a calm, laid-back atmosphere. Take in tranquil river views, unwind in modern spa and wellness spaces, or enjoy exceptional dining inspired by seasonal ingredients and classic favourites. Whether it is a morning coffee by the water or an evening drink as the sun sets, every moment is designed to help you slow down and savour your stay.

WHAT’S NEARBY

• Windsor Castle – one of the world’s oldest and largest inhabited castles

• Runnymede – historic site of the signing of the Magna Carta

• Virginia Water – beautiful lakeside walks within Windsor Great Park

Coming next issue

E ortless menus to make and share

Luxe European island escapes for foodies Make your summer health boost last all year

FIBREMAXXING

What should you believe?

Roast cauliﬂower and chickpeas with green tahini and pink onions, p136

Bestselling author and nutritionist Rhiannon Lambert reveals the truths and the hype behind the latest health trend

Words, recipes and photographs

RHIANNON LAMBERT

Wellness trends gained traction in the 1970s in the USA, driven by alternative health and self-care philosophies. In the 1990s, lifestyle magazines began to promote wellness as aspirational, linking it with beauty, ﬁtness and luxury. Today, social media – fuelled by branded content – has brought a wellness explosion. Today’s wellness trends reﬂect both its counter-cultural origins and its evolution into a multibillion dollar industry.

There has been a move on social media toward fibre as the next great hack – from bowls of pastel-hued oats to so-called detox drinks. Some practices are harmless and can support increased fibre intake but others distort the science or rely on unsupported claims. Below are some of the most prominent fibre-related wellness trends, assessed for validity and whether they genuinely benefit health or simply capitalise on cultural wellness phenomena.

GREEN POWDERS

Often seen as a shortcut to better health, green powders are concentrated blends of dried and ground vegetables, herbs, algae and grasses. They’re promoted for their high vitamin and mineral content, and often boast long lists of nutrients. However, they typically contain virtually no fibre and are not a substitute for the complex texture, bulk and nutritional matrix of fruits and vegetables in their natural state. Worryingly these products are not always subject to strict regulation and the accuracy of their nutrient claims can be di cult to verify, particularly when the powders are bought online from lesser-known brands that may lack independent testing or quality control. While these powders may help fill the gap on days when fruit and vegetable intake is low, they cannot replace real food and won’t improve your fibre levels.

SEA MOSS

This trendy seaweed is promoted as a gut and skin saviour but the actual scientific evidence is extremely limited. While it does contain some vitamins and minerals, claims around detoxification, immunity or fibre-related benefits are largely unproven. Like any single superfood, sea moss is unlikely to o er much without a balanced fibre-rich diet around it.

GUT CLEANSERS

Often marketed as teas, powders or juice fasts, these products usually promise to reset or clean out your digestive system. In reality the gut is not a pipe that needs cleaning. These cleanses rarely contain much ﬁbre at all and can even disrupt digestion if they lack solid food or hydration. In addition to this, full juice cleanses typically exclude most other essential nutrients from the diet, including protein, healthy fats and ﬁbre, making them nutritionally unbalanced and unsustainable in the long term.

CHIA SEED WATER

TikTok’s ‘internal shower’ drink has brought chia seeds newfound popularity. The claim is simple: 1-2 tbsp of chia seeds soaked in a glass of water, then drunk, are a natural laxative to flush out the gut and support weight loss. It’s true that chia seeds are nutritionally dense (1 tbsp provides roughly 5g of dietary fibre, alongside small amounts of protein, omega-3 fatty acids and micronutrients). Hydrated, they can bulk and soften stools to help relieve mild constipation in those with low fibre intake. However, the online claims are far broader than evidence supports. The idea that chia water melts fat or significantly suppresses hunger is misleading. The plumped seeds may give a brief sense of fullness but the volume needed to meaningfully blunt appetite is impractical and the calories from those additional seeds negates any supposed weightloss benefit.

FIBREMAXXING

Popular in certain online wellness spaces, this involves aggressively increasing fibre through powders, seeds and fortified snacks. While increasing fibre intake is something we all need to do, suddenly ramping up intake can cause bloating, cramps or constipation, especially without adequate hydration. A gradual increase in fibre intake from whole foods is far more e ective and sustainable.

THE PLANT POINTS TREND

Encouraging a wide variety of plant foods each week (such as aiming for 30+ types) is a positive trend backed by research for the American Gut Project. Greater diversity in plant intake supports a more diverse gut microbiome, especially when wholegrains, legumes, vegetables, fruits, nuts and seeds are involved.

Roast cauliﬂower and chickpeas with green tahini and pink onions

Never let anyone tell you that cauliﬂower is bland.

Roasting it with chickpeas brings out a gorgeous nuttiness. This vegetarian dish is perfect for sharing at the weekend or for enjoying as a quick, nourishing weekday lunch.

SERVES 4 | PREP 15 MINS | COOK 35 MINS | EASY

850g cauli ower, stem trimmed

400g tin of chickpeas, drained and rinsed

4 tbsp olive or rapeseed oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp smoked paprika

300g cherry tomatoes, halved

PICKLED ONION

1 small red onion, sliced

1/2 lemon, juiced

1 tsp caster sugar GREEN TAHINI

1 garlic clove, roughly chopped

175g tahini

1 lemon, juiced

3 tbsp olive oil

2 handfuls of parsley leaves, roughly chopped, plus extra to serve

small handful of mint leaves, roughly chopped, plus extra to serve

Heat the oven to 220C/200C fan/gas 7. Cut the cauli ower into large orets and slice the stem into large chunks, keeping any nice leaves. Put all the pieces, except the leaves, in a bowl with the chickpeas, oil and spices, and season generously with salt and pepper. Mix everything together with your hands until well coated, then spread out on a large baking tray (use two if it’s overcrowded).

Roast for 15 mins, stir, add the cauli ower leaves (if using), then roast for 15-20 mins until the edges of the cauli ower are golden and crisp, and the chickpeas have rmed up.

Meanwhile, put the onion in a small bowl, add the lemon juice and toss with the sugar and a pinch of salt.

Put all the tahini ingredients and 4 tbsp of water in a blender or small food processor with a big pinch of salt and pepper, and whizz until smooth. If the mixture is a little thick, keep adding water and whizzing until you have a lovely, u y dip. Adjust the seasoning – you may want to add more lemon juice, too.

Spread the tahini on the bottom of a big serving plate and tumble the cauli ower and chickpeas on top. Arrange the tomatoes around the plate and scatter with the pickled onions and a few parsley and mint leaves.

Green butter bean mac and ﬁbre cheese

Made with wholewheat macaroni, a blend of butter beans and healthy greens, this recipe boosts ﬁbre without compromising the classic cheesy ﬂavour you’d expect from such a guaranteed family favourite. It’s delicious proof that comfort food can still be wonderfully nutritious.

SERVES 4 | PREP 10 MINS | COOK 20 MINS | EASY

150g cavolo nero, kale or spinach, stems removed if necessary

300g wholewheat macaroni

2 tbsp olive or rapeseed oil

1 large leek, sliced

2 garlic cloves, sliced

2 x 400g tins of butter beans

1/4 nutmeg, grated

150g mixture of cheddar, red leicester, gouda and gruyère, grated

75g parmesan (or vegetarian alternative), grated

Bring a pan of salted water to the boil and cook the greens for 5-6 mins until tender. Scoop them out and set aside. Cook the macaroni in the same boiling water following pack instructions until al dente. Drain, reserving a cupful of the cooking water.

Meanwhile heat the oil in a pan over a medium heat and cook the leek and garlic for 5-7 mins until softened and beginning to colour.

Reserve 120g of the beans, then transfer the rest, including their liquid, to a blender with the greens. Add the nutmeg and plenty of salt and pepper, and whizz until it forms a smooth, vibrant green sauce. Pour the sauce into a baking dish.

Heat the grill to medium. Combine the cheeses in a bowl. Stir the drained pasta into the baking dish along with all but two big handfuls of the cheese. Tip in the reserved beans and the cooked leek and garlic mixture, then stir well to combine, adding a few splashes of cooking water until the mixture reaches your desired consistency. Scatter over the remaining cheese.

While the mixture is still hot, grill for 4-6 mins until the cheese is melted and the sauce is bubbling.

Potato farls with smashed avocado, feta and mint

Soft and golden, these Irish griddle breads make a lovely alternative to toast. Prepare a batch at the weekend – they will keep beautifully for easy breakfasts throughout the week, and the cooling and reheating increases the resistant starch. If you have left-over potatoes in the fridge, use those instead of boiling from scratch.

SERVES

4 | PREP 15 MINS PLUS CHILLING | COOK 40 MINS | EASY

450g oury potatoes (such as Maris Piper), scrubbed 60g butter, melted, plus extra for frying

100g wholemeal our, plus extra to dust

2 tbsp ground axseeds

SMASHED AVOCADO

2 avocados

1/2 lemon, juiced small handful of mint leaves, chopped 70g feta, crumbled pinch of dried chilli akes, to serve (optional)

Cut the potatoes into large even-sized chunks and put in a pan of cold salted water. Cover with a lid and bring to the boil. Cook for 12-15 mins or until the potatoes are tender, then drain in a colander. Set the colander over the pan and leave the potatoes to steam-dry for 10 mins.

Return the potatoes to the pan and mash them until smooth. Ideally chill for 12-24 hrs but if you’re short on time spread the mash over a plate to help it cool quickly, then chill until cold.

Put the avocados in a bowl and crush with a fork to a coarse consistency. Stir in the lemon juice, mint and feta, and season to taste.

Stir the butter into the cooled potatoes with the our and axseeds. Season with a little pepper, taste and adjust the salt if necessary. Combine until you have a pliable but not too sticky dough.

Dust your hands with our. Transfer the dough to a lightly oured surface and shape into a ball. Cut the ball in half and roll one half into a rough 15-17cm circle. Cut the circle into four quarters.

Heat a large non-stick frying pan or skillet over a medium heat and grease it lightly with butter. Once hot, cook the farl quarters for 3 mins until golden on the underside. Gently turn over and cook on the other side for 7-8 min, until heated through and golden. Transfer to a warm oven while you repeat with the remaining half of dough.

Divide the farls between four serving plates and top with the smashed avocado and a pinch of chilli akes, if you like.

Recipes extracted from The Fibre Formula: Feed Your Gut, Support Immunity & Live Well for Longer by Rhiannon Lambert (£20, DK). Photographs: Dorling Kindersley/Clare Win eld. Recipes are sent by the publisher and not retested by us.

CONTENT

GROUP MAGAZINES EDITOR

Keith Kendrick

DEPUTY MAGAZINES EDITOR

Janine Ratcli e

HEAD OF MULTIMEDIA OPERATIONS

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Our recipes work olive recipes are tested by our team so you know they’ll work every time. Please note: book extract recipes are supplied by the publisher and not tested by us. Sustainability It’s at the heart of everything we do. We try to help you cut down on food waste by suggesting ideas for using up any leftovers, and by celebrating and keeping you informed about green initiatives. Balanced eating Our recipes are analysed by a BANT-registered nutritionist, so you can be informed on exactly what you are eating. For more health advice and recipes, see olivemagazine.com. Ethical In our test kitchen, where possible, we use humanely reared meat, eggs and chicken, sustainably caught fish, unrefined sugar and fairly traded ingredients. International savvy British produce is great but we also like to cook dishes inspired by travel: some ingredients only grow in tropical conditions and can’t be had without air/sea miles – it’s your choice whether to use them. Reviews We carry out our taste tests, product and gadget reviews fairly and rigorously. Our writers are food experts, so when we make a restaurant recommendation or review a destination or product, you can trust our opinion. olive is brought to you by the same team as Good Food, Britain’s leading food media brand. We’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including recipes, award-winning podcasts and videos showcasing cooking skills and techniques at olivemagazine.com.

Cornwell

RECIPE INDEX

Starters and snacks

105 Curd cheese syrniki V

54 Fermented rhubarb hot sauce VE GF

34 French garlic bread V

52 Glazed portobello, edamame hummus and radish salad V

104 Pickled watermelon VE GF

138 Potato farls with smashed avocado, feta and mint V

102 Roasted peppers with two dressings V GF

20 Summer dips sharing board V

32 Warm tomato salad V

Mains and sides

126 Bean protein pot with soy-marinated eggs and kimchi V

10 Briam V GF

24 Chargrilled bang bang chicken noodle salad

145 Colombian huevos pericos V GF

136 Green butter bean mac and fibre cheese V

124 Hasselback aubergine with green tahini and speedy grain salad V

22 Honey roast halloumi and summer veg spiral pie V

60 Lamb shoulder with charred salsa rossa

29 Leek, gruyère and asparagus flamiche

124 Mexican fattoush V

34 Provençal tuna casserole

136 Roast cauliflower and chickpeas with green tahini and pink onions VE GF

8 Runner bean and chorizo salad with whipped feta

58 Spatchcocked chicken, chorizo, tomatoes and cream

58 Spiced roast side of salmon with capers GF

Desserts and bakes

36 Apricot frangipane tart V

48 Banana-misu sundae V

14 Blueberry loaf cake V

BRINGING YOU THE BEST

Kenji

Morimoto

Fermentation expert Kenji shares some of his inventive dishes (p50).

Maria Kalenska

Get a taste of food writer Maria’s memories of her hometown of Odesa (p100).

Manon Lagrève

Manon’s relaxed entertaining menu, designed to be enjoyed alfresco (p31).

62 Double chocolate panna cotta with cherries

12 Gooseberry custard tart V

40 Limoncello drizzle cake V

44 Limoncello tiramisu V

52 Strawberry sumac pavlova with pistachios and basil V GF

26 Toasted coconut and mango tres leches cake V

Drinks

42 Limoncello spritz

70 Strawberry tequila sangria

71 Spicy peach palomas

68 Tequila and watermelon frosé

GF Gluten-free VE Vegan V Vegetarian

COLOMBIA Verna eats

Each month our columnist shares a recipe inspired by her travels, plus tips for making your own version at home

Recipe VERNA GAO Photographs MOWIE KAY

Colombian huevos pericos

I had no idea what to expect with Colombian cuisine but after three weeks travelling across the country I learned so much. Colombian food changes a lot depending on where you are. In Cartagena on the coast it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín you’ll find bandeja paisa – a giant platter of beans, rice, pork belly and avocado. Up in Bogotá the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time – and, honestly, I didn’t hate it! One thing you’ll never struggle to find? Street food. From grilled meats and sausages, to empanadas and endless snacks it felt like every corner had something new to try. Here I’ve made Colombian-style flu y scrambled eggs cooked with sautéed tomatoes and spring onions.

SERVES 2 | PREP 5 MINS | COOK 10 MINS | EASY

1 plantain, sliced olive oil, for frying

2 tomatoes, nely diced

4 spring onions, sliced, greens and whites separated 4 eggs, beaten

½ large avocado, sliced feta, cut into a few slices atbreads, to serve

Fry the plantain in a small non-stick frying pan over a medium heat until golden. Set aside and keep warm. Heat 2 tbsp of oil in a separate frying pan over a medium heat. Cook the tomatoes and spring onion whites for 3-5 mins until soft, then stir in the eggs. Season and cook gently until just set. Sprinkle over the spring onion greens, drizzle with a little more oil then serve with the plantain, avocado, feta and atbreads.

PER SERVING 607

Verna Gao is a Shanghai-born chef, presenter, creator and author. She uses cooking as a means of staying connected to her Chinese heritage and loves travelling to learn about cultures through eating, as well as for recipe inspiration. Her book, Have You Eaten?, is out now. Follow her on Instagram @vernahungrybanana.

Verna eats

COLOMBIA

To see Verna making this recipe, head to olive’s Instagram page

TRY MY RECIPE ON PAGE 145

om gr d meats and sausa s empanad and end snac , lt like ery c r had something w try

Olive: Feel-good summer

s Feel good

EASY ENTERTAINING WINS AND ELEGANT ESCAPES

Editor’s letter

food

travel

122 wellbeing

New fa s at OLIVE

A TO COO NOW

Runner bean and chorizo salad with whipped feta

SERVES

Briam

Gooseberry custard tart

SERVES 10 | PREP 20 MINS PLUS CHILLING | COOK 1 HR | EASY

Blueberry loaf cake

Feel-good

hits of the SUMMER

Summer dips sharing board

Honey roast halloumi and summer veg spiral pie

SERVES 8 | PREP 20 MINS | COOK 1 HR 15 MINS | EASY

Chargrilled bang bang chicken noodle salad

SERVES

Toasted coconut and mango tres leches cake

HOT TAK ES T

Leek, gruyère and asparagus

ﬂamiche

Read.Cook. E . Repeat.

La vie est belle

Menu

Préfou French garlic bread

SERVES 4 | PREP 10 MINS | COOK 1 HR | EASY

Tarte frangipane aux abricots

SERVES 8 | PREP 35 MINS | COOK 1 HR 5 MINS | EASY

SHELF L E

Limoncello drizzle cake

Limoncello spritz

Limoncello tiramisu

E Kim r’s

MODERN BAKING

This summery mash-up of two retro desserts is a breeze to put together

Banana-misu sundae

ignaturesdishes

Glazed portobello, edamame hummus and radish salad

Tip

Fermented rhubarb hot sauce

Tip

A plate

in the sun

Spiced roast side of salmon with capers

Spatchcocked chicken, chorizo, tomatoes and cream

Lamb shoulder with charred salsa rossa

Double chocolate panna cotta with cherries

SERVES

Sip into summer

ALWAYS THE RIGHT PAIRING

CHOOSE YOUR CHABLIS

Wine 101 with Kate Hawkings

Neusied rs

S omet hing surpr ing

Per ct pairin

Bo

Blowout Budget

try

SPICY SHARERS

TEQUILA AND WATERMELON FROSÉ

STRAWBERRY

TEQUILA SANGRIA

PEACH PALOMAS SPICY

A TASTE OF a a n d

A RICH WORLD OF FLAVOUR

THE HOME OF PRAKAAN

Aperitifhour

READER OFFER

Two unforgettable food escapes, in beautiful Padstow and Puglia

AGAVE BARS {BARHOPPER}

Sublimespotsforagavespirits,fromOaxacatoLiverpoolandSoho

EL SIETE, SOHO, LONDON

EL BANDITO, LIVERPOOL

SELVA, OAXACA, MEXICO

S days and radiant nights