SERVES 6-8 | PREP 25 MINS COOK 55 MINS | EASY 2 tbsp olive oil, plus extra for the baking dish3 leeks, washed and chopped (including green parts)3 garlic cloves, crushed25g basil, chopped500g baby or young leaf spinach, chopped2 x 250g tubs of ricott

KEEP AN EYE ON @Olivemagazine ON INSTAGRAM FOR A VIDEO TOUR OF NO 42 GUESTHOUSE Margate’s recent reinvention has seen it become a popular destination for food lovers, with the opening of several independent restaurants such as Angela’s, Sète and Sarg

Our pick of where to spend a long weekend chilling out in trendy Margate, check out chef Harriet Mansell’s small but perfectly formed Dorset kitchen, and simple tips for getting more protein in your diet ■

This Cotswolds pub was given a revamp last summer by locals Phil Winser and James Gummer, the duo behind The Pelican in London. Dark panelling, lots of wood, a cosy fire for colder days and a garden filled with open-fire cooking accoutrements for sum

Protein is an essential nutrient you can find in every single cell of the human body. It plays vital roles in growth, development and repair. While many of us may associate protein with boosting our energy and supporting muscle growth, the building b

The Ducksoup team’s newest restaurant (founders Tom Hill and Clare Lattin pictured, right) is Camille in London’s Borough Market. Small, perfectly formed and with a cosy vibe, this is a venue in the French tradition using British produce to great eff

SERVES 4 | PREP 25 MINS PLUS MARINATING | COOK 1 HR 15 MINS EASY | GF 1 large chicken or 8 bone-in thighs MARINADE 50g coriander50g mint leaves30g tarragon leaves (optional)30g basil leaves8 garlic cloves, peeled thumb-sized piece of ginger, peeled a

My homeland Türkiye is a melting pot of diverse flavours with thousands of years of culinary heritage. Surrounded by the Aegean, Black Sea and the Mediterranean, it has varying climates, fertile soil and many ethnic communities that contributed to re

England is now firmly established as a wine country to be reckoned with. While most of the limelight is on its sparkling wines, its still wines are improving and the most exciting are coming from urban wineries. As their name suggests, urban wineries

In season this month: asparagus • Jersey Royal potatoes • spinach • spring onions These simple noodles are another delicious way to pack more vegetables into your day. Whatever veg you choose, just make sure you’ve got about 200g per person. SERVES 4

This recipe was inspired by a fantastic Indian restaurant where it was served as a starter. This one has all the flavour but without the heat. If you like the sound of the spicy version, though, sprinkle ½ teaspoon of cayenne pepper onto the lamb cut

SERVES 4 | PREP 10 MINS PLUS COOLING COOK 40 MINS | EASY | V 200g asparagus200g watercress1.25 litres vegetable stock, hot250ml dry white wine50g butter1 tbsp olive oil, plus extra for brushing1 large onion, finely diced2 celery stalks, finely diced1

IN PARTNERSHIP WITH This is a simple pesto that really lets the wild garlic sing, and these gnocchi are a speedier version of their potato cousin. SERVES 2 | PREP 25 MINS | COOK 12 MINS | EASY | V 220g plain flour25g pecorino (or vegetarian alternati

KEEP AN EYE ON @Olivemagazine ON INSTAGRAM FOR A VIDEO TOUR I’m the owner of Lilac Restaurant & Wine Bar in Lyme Regis, Dorset – I run the business and work as a chef. My passion is working with wild ingredients, and I forage for my menus. This summe

In food, fashions come and go. The speed of churn accelerates every year. But one thing that remains constant is Britain’s love of Italian food. As a cuisine it is simple and approachable, a go-to comfort food, a culinary ray of sunshine and, in its

Omakase, which roughly means ‘I’ll leave it up to you’ as an instruction to the chef, was on a roll in 2023, and in 2024 that roll is still accelerating. You get a tasting menu of many courses, often featuring sushi and sashimi along with delicate so

Quite possibly our easiest-ever dessert – we love a simple sweet platter that’s brought together with a social activity, such as dunking and dipping. Serve with flutes of fizz for a decadent end to any dinner party. SERVES 4-6 | PREP 3 MINS | COOK 2

2 tbsp vegetable oil1½kg bone-in leg of lamb300ml madeira wine2 red onions, ends trimmed, quartered1 garlic bulb, halved2 celery sticks, roughly chopped300ml chicken stock small bunch of thyme2 bay leaves100g pitted soft prunes2 tbsp cornflour50g pom

Stellenbosch is South Africa’s most important wine region, dating from the 17th century when Huguenot refugees from France brought vines and know-how, and so kicked off the country’s now hugely successful wine industry. The vibrant university town of

Created during the first lockdown, as my easy homemade alternative to sushi rolls, this dish became an online sensation on my Instagram feed @myglutenfreeguide and has since been made and enjoyed by thousands of people. I hope you love it, too. SERVE

KEEP AN EYE ON @Olivemagazine ON INSTAGRAM FOR A VIDEO TOUR I’m Martha Collison, a recipe creator, cookbook author and broadcaster living on the (sometimes) sunny Sussex coast. We picked Brighton and Hove as a place to make home because the food scen