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Becky Ladenburg, Features Editor
Nigel Slater’s Bruschetta, Tomatoes and Herb Cheese
I have had this Nigel Slater treat for lunch once a week every week for the last three weeks. It is summery and crunchy and comforting all in one go. It looks so pretty on the plate, too. It tastes of the Italian holiday I won’t be going on this year. Find the recipe here.
Nancy Alsop, Editor
Anna Del Conte’s Stuffed Aubergine
I adore aubergine and am always looking for new ways to cook it. I also love Anna Del Conte’s cooking – it’s so simple, unshowy and infused with wisdom. This recipe is easy to make, and the chilli flakes give a lovely kick. As she notes, our aubergines are a far cry from the purple beauties you get in Sicilian markets, but they can still be transformed thanks to the addition of other, bigger flavours. Find the recipe here.
Lucy Abletshauser, Shopping Editor
Donna Hay’s Sage And Halloumi Roasted Broccoli With Caramelised Leeks
I made this yesterday and it is utterly delicious! The combination of the sweet leeks and salty halloumi hits the spot. Find the recipe here.
Annabel Jack, Contributing Editor
Mary Berry’s Pistachio and Raspberry Pavlova
Inspired by my 11-year-old son’s friend, we rustled up Mary Berry’s pistachio and raspberry pavlova for lunch in the garden. It was perfect. Find the recipe here.
Lydia Mansi, Lifestyle Editor
Pizza On An Ooni Oven
We finally took the plunge and bought an Ooni pizza oven this month. Being married to an Italian, there were some seriously high hopes (and a LOT of food snobbery) but it is honestly the best pizza we’ve had this side of Naples. We went for the gas-only option and it’s quick to heat up; mess-free to cook in; and definitely delivers that wood-fired pizza flavour. My husband is a purist when it comes to toppings but I’m enjoying throwing on lots of seasonal veg and seeing what happens! Find some Ooni recipe ideas here.
Arabella Dymoke, MD
Raspberry and Oat Shortcake
I've lost my cooking mojo of late, a general lack of inspiration caused by the absence of being cooked for by dear friends and eating out. Despite a huge collection of cookbooks, I find myself returning to the same recipes time and again, like River Cottage chef, Gill Meller's very easy tart from his book published last year, Root, Stem, Leaf, Flower, which is definitely worth buying. This pudding is incredibly easy to make, using a Magimix to make the shortcake and any soft fruit works well. The oaty topping has poppy seeds which adds another level of flavours. Find more of Gill's recipes here.
By Team GWG
July 2021
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