Healthy eating headlines in the August edition of delicious – summer entertaining menus and ‘thinner dinners’ feature, with a variety of light, easy to prepare dishes that are ideal for the hot weather.

Also included is an assembly no-cook section with 6 weekday meals. I must admit to being baffled by this feature – the quick and simple meals section I enjoy and occasionally find quite inspirational for my own midweek culinary apathy. But really, what’s the point of buying a cooking magazine for tips on what packaged food to shuffle together? Sometimes ‘taking it to basics’ is taking it a step too far.

However, for those wishing to enjoy the current sunshine with something a little bit special, Chef Angela Hartnett presents a chicken salad derived from a recipe served at Gordon Ramsay’s Boxwood Café. There’s also a BBQ dinner party menu that includes Smoked Paprika Pork with Lime Mayonnaise (sounds divine!) or Grilled Squid with Lemon & Thyme Dressing, as well as a number of exciting salads and extras.

Strawberries are the quintessential Summer fruit, and delicious interviews Marion Regan, Managing Director of Hugh Lowe Farms, a family business that has been selling strawberries since 1893.

Peas and Beans feature as the seasonal vegetables of the month in some interesting looking main dishes - the Pea, Lettuce and Tarragon Soup sounds particularly delectable. Jill Dupleix declares that “there’s only one way to use fresh herbs, and that is to excess” and offers up some recipes to help expend that excess – Chive & Beetroot Couscous, Parsley Oil and Basil Sorbet with Red Fruits amongst them.

And it is definitely time to dig out that ice cream maker, because who doesn’t like a bit of something sweet and chilly to cool down (or as a comfort food binge)? Ice cream, granita and sorbet recipes feature, including low fat and low calorie options. The Rice & Ricotta Ice Cream gets my vote as most intriguing, but the winner is definitely the ice cream recipe combining my favourite apple, the Pink Lady, and my favourite tipple, champagne.

Pink wines – or rather, rosé - are this month’s featured wine, with a whole slew of delectable sounding recommendations from wine editor Susy Atkins.

Adding a little rock ‘n roll to the August edition is an interview with model and actress Jerry Hall, who is currently fronting a campaign on behalf of Splenda’s Britain Back To Baking campaign.

Jamie Oliver has just opened up his third ‘Fifteen’ restaurant, this time helping train underprivileged youths as chefs in the beautiful setting of Watergate Bay, near Newquay, Cornwell. delicious finds out from him how his latest venture is going, and what his plans are for the future.

Ginger beer makes a fizzy end to this month’s issue – a feature that brings back memories of childhood summers and making ginger beer to varying levels of success. I guess I know what I’ll be doing this weekend!

Pride in British food takes centre stage in May’s olive magazine. First up is an article about UK chefs who wave the British culinary banner overseas, and a listing of 50 reasons to celebrate British food, ranging from the ubiquitous fish & chips, traditional high tea and and Brighton rock, to food writers, farmers’ markets, Fergus Henderson and elderflower cordial. I must admit an especial fondness for the latter!

Writer and doyenne of the famous La Fromagerie shops, Patricia Michelson picks the top 20 British cheeses she’d be proud to serve at her own table – amongst them, such fascinating names as Stinking Bishop (a soft mild cheese with a rind washed in perry), Waterloo (a rich creamy Guernsey cow’s milk cheese), Lord of the Hundreds (a sheep’s milk pecorino-like dry cheese), Richard III Wensleydale and Ticklemore (a hard flaky, fruity goats cheese). Of them all, I’ve only tried the Appleby’s Cheshire, which was superb, so I now have my very own cheese shopping list. . .

Jersey Royals are the sovereigns of the potato world, according to Doug Le Masurier, one of the British Channel Islands farmers who specialises in producing them. Jersey Royal exports apparently are worth an estimated £28 million a year for the islanders – clear proof of the demand for this small, deliciously sweet variety.

North vs. South – chefs Paul Heathcote and John Burton Race argue over which side of the country boasts the best food scene. Needless to say, they both have valid points which leave us undecided.

BBC’s Paul Merrett tells us what to eat now and provides recipes to whet our appetites – Jersey Royals being one of those items, alongside watercress, asparagus and baby radishes.

In the face of the trend of buying only expensive premium meat cuts and foods, Gordon Ramsay advocates the use of cheaper ingredients. Expensive isn’t always best, he says and insists humbler items, such as pork belly and chicken thighs, deserve special attention. Illustrating his point is a recipe for mackerel with potato salad & cucumber, although I rather think the addition of quails’ eggs and caviar (even the recommended substitute of Onuga herring eggs) somewhat negates the ‘cheap’ aspect of his argument.

Max Allen tells us to relax and experiment when matching food with wines and ales. Giving some classic combos, he then offers some innovative alternate choices. Most interesting to me was the recommendation of fortified wine (in particular, manzanilla or my favourite, amontillado) with oysters, and the advice that you never, ever, ever match raw pineapple with shiraz. The word ‘vomit’ features in there, so I’m not sure I really want to know how he worked that one out…

Hoping for an early heatwave to go picnicking, the fresh May edition covers bread, jam, jelly, confits and pickles in several different articles, and tells you how to make your own. I particularly like the look of the jellies – a dab of homemade Apple, Cider & Chilli Jelly sounds the perfect accompaniment for a juicy pork chop.

Anthony Worrall Thompson’s seasonal recipes this month include spring lamb slow-cooked with garlic rosemary and butter beans, plus a couple of things to do with broad beans, mint, and the ever-delicious gooseberry.

Traditional British grub – fish & chips, bangers & mash, pies and more - get a modern take for May Day celebrations, and for those who want something a little more exotic, Sunita Patel offers recipes for authentic Indian curries and other dishes.

Herb of the month is the bay leaf, and the vegetable of the month features British asparagus, alongside an interview with grower Jan Henslow. The cheeseboard showcases the renowned Neal’s Yard Dairy, and Yard cheese tutor Chris George explains their philosophy and the origins of their Borough branch, as well as giving some personal recommendations.

Amusing blooper of the month – the “Food of Love” article (page 12) on the attractions of cooking and cooks, reports Nigella Lawson being found by a Glenfiddich survey as “the sexist UK chef.”

On a more serious note, British beef farmers have lost an estimated £675 million in business since the BSE debacle and the export bans imposed in 1996. The EU has finally agreed to allow the full export of British beef, but is it enough? Fresh investigates the export and import competition problems faced by the UK’s beef farmers.

Rosalind Cooper delivers the lowdown on the versatility of Viognier, a complex and sophisticated grape variety that’s now planted worldwide from France to Argentina to Australia to the USA. There’s also a good handful of cocktail and mocktail recipes for those who want something other than wine.

Finally in ‘Food for Thought,’ William Black, one of the UK’s leading Slow Food advocates, rails against the lazy foreign stereotyping of British food, arguing that “Britain has bounced back from the abyss and found a goodly dollop of gastronomic self-confidence”. Too right! I say.

Another magazine packed full of Spring celebration – which sadly hasn’t eventuated in London yet. Still, flicking through April’s delicious makes me a little less glum in the midst of this seemingly never-ending winter.

Easter lamb with grilled vegetables is on the table at top chef Angela Hartnett’s home, as she shares her Italian family’s special recipe. Baby sheep also gets special treatment from Rick Stein, departing from his usual seafood theme and offering up three tasty lamb recipes, including ‘Shepherd’s pie as cooked in India’, a dry style curry.

For those who enjoy having friends and family over for Easter, there’s an entire weekender menu from brunch to dinner, a lot of which can be made ahead. Cake recipes, including traditional Simnel Cake, fulfil the ‘indulgent’ category, along with a host of chocolate and dessert ideas any guest will love. And to keep the kids busy there’s a special section for them with several Easter chocolate sweets and small goodies recipes that are easy to make and sure to prove a hit when eaten.

Drinking chocolates get the delicious review, and they also track down the best commercial offerings of Hot Cross Buns for the season. I fully agree with them that the Marks & Spencer Luxury Hot Cross Buns – made with top quality Turkish sultanas, Vostizza currants, orange & lemon peel and free-range egg & butter - are the pick of the lot.

Tom Norrington-Davies enthuses about eggs and their history at Easter. A little more research and a little less enthusiastic generalisation would have made the article more historically accurate, however he presents several vegetarian dishes with eggs as the star ingredient that are very appealing - the ‘Baked Eggs and Capsicum Peppers’ especially.

Gordon Ramsay provides three of his top main courses – salmon, lamb and beef – that will impress at any dinner party, and at the other end of the scale Jill Dupleix provides several ‘pub grub’ recipes to match with a cold beer and a relaxing evening. Beer bread, potato cakes with bacon, chicken skewers with satay sauce, the list goes on in delicious detail.

Susy Atkin offers advice on how to select a wine to those tricky-to-choose-for meals – spicy food, eggs, salads, salty dishes, soups, etc. Her suggestion of matching a small glass of Amontillado sherry or medium-dry Madeira with meat soups or consommé is certainly a tip I’ll be taking.

There are several programs and restaurants in London’s East End that now offer training and apprenticeships to teenagers from underprivileged backgrounds. ‘Food for thought’ takes a look at three young people who’ve taken up the challenge and their successful transformation into budding chefs.

The ‘Producers’ feature this month focuses on Kuapa Kokoo, a Fairtrade cooperative in the Ghanaian village of Domeabra. Their partnership with the Fairtrade organisation has improved the local quality of life in many ways – economically, health wise and socially. Delicious details the development of the cooperative and some of its members.

Finally, in a whimsical article with underlying seriousness, Adam Edwards delineates the difference between organically reared beef in an artisan bun and a burger.

For those less inclined to sit down, imaginative cheesy fingerfood recipes are presented for an Easter party, and for those of a DIY nature, instructions on how to make your own chocolate Easter eggs are provided.

We all know that eggs – the ultimate symbol of Easter – are good for us, and fresh gives us the detailed reasons why, as well as the basic of boiling, frying, poaching and one of my personal favourite comfort foods – the coddled egg. If you’ve never tried coddled eggs or know what an egg coddler is, you definitely should check take some time to track one down.

Easter isn’t the only cultural celebration highlighted in this month’s issue; Thai New Year (Songkran) - which runs 13th to 15th April - is celebrated with a host of fresh and delicious Thai recipes. I’ve always been partial to their Hot & Sour Mushroom Soup myself, and it’s nice to see the recipe here.

Food writer Micheal van Straten gives the lowdown on vitamin D, vital for the formation of healthy bones and defence against everything from cancer to osteoporosis. He also tells which foods to find it in and how to cook it – imagine my delight when admidst several fish recipes he lists zabaglione! Personally, I’ve always known zabaglione was good for me.

Britain’s most famous pig farmer Jimmy Doherty urges us to think about what we’re eating and discusses the reasons why careful nurturing of pigs leads to better meat, better health and a better economy (preaching to the converted here, but it’s always good to see the producers point of view!).

Tea, that very English obsession, is featured to celebrate St Georges’ Day (England’s patron saint) with a listing of types and FAQ. The article is served up with a selection of recipes to accompany the amber liquid.

Cheese of the month is Goat’s Cheese (or Chèvre), another healthy diary choice for its high source of calcium, magnesium, vitamins C and D, and low cholesterol qualities. Traditionally a spring cheese (due to a lack of milk during winter), it’s also an ideal choice for the lactose intolerant. Vegetable of the month is the runner bean, a good source of vitamin C and folic acid and (as evidenced by the numerous childhood Saturdays I spent weeding them), a favourite with home gardeners.

The Kitchen Garden looks at rhubarb this month, and how to grow it in the garden or using a forcing pot. Basil, the herb of love and certainly the herb we all love, is this month’s windowsill plant.

On Rosalind Cooper’s wine rack this issue is Tempranillo, the full bodied Spanish red. Especially recommended is the Penedès Organic Tempranillo 200 albet I Noya – also hightly rated by the US’s influential Wine Spectator magazine.

Wrapping up with a Food for Thought article is top chef Alan Coxon, who wonders why we don’t save the NHS a fortune by educating children on what to eat – before they get so obese they need medical help. A subject of cause for concern no matter where you live.

Parmesan Chicken with Lemon Courgettes

Olive Mar 06 issue
Red onion 1, sliced
Courgettes 2, sliced
Olive oil
Tomatoes 2, cut into thin wedges
Lemon 1/2 juiced, 1/2 cut into wedges
Basil a small handful
Chicken breast fillets 2
Egg white 1, lightly whisked
Parmesan 50g, finely grate

- Fry the onion and courgettes in 2 tbsp of olive oil for 8 minutes, until golden. Add the tomatoes, lemon juice, basil and season. Cook until the tomatoes are heated through, transfer to a dish to keep warm.
- Slice each chicken fillet into 2 thin pieces. Dip into the egg white and coat both sides in parmesan.
- Wipe out the pan, add 1 tbsp oil and cook the chicken for 2-3 minutes on each side over a high heat until crisp. Serve with the courgettes and lemon wedges. Serves 2.

I must admit straight up to being disappointed with this recipe. Firstly, I had problems cooking the parmesan coated breasts, with most of the cheese sticking to the pan in a layer. There were two reasons for this I think – the oil wasn’t hot enough, and there wasn’t enough of it. When I raised the heat, the chicken and what was left of the coating did crisp, but I had to add more oil. Two tablespoons is the optimal quantity for cooking them in, rather than just one. The oil did spit a lot though, so it’s definitely not a dish I’d recommend for a beginning cook.

On the vegetable side of things, the courgette salad actually tasted better reheated the next day for lunch, after the taste had mellowed a bit.

All that said, the definite flaw in this recipe was the lemon. I like lemon as a flavouring but it was much too strong in the salad and clashed unpleasantly with the courgette when eaten fresh. Also the squeeze of juice over the chicken just gave the dish the taste and impression of a poor man’s fried fish. A rather ignominious end for a good quality piece of meat.

The parmesan coating was a nice idea and I’ll definitely give that another try – I can see it being immensely popular with any cheese or salt-loving friends. If I were to repeat the recipe again however, I’d cook the vegetables the day before or severely reduce the lemon amount; cook the chicken hotter in double the amount of oil; and lastly, definitely not use lemon as a garnish.

Of course, if you’re lemon-crazy, this will be the perfect dish for you!

Total: £10.34. Red onion 35p, Courgettes £1.10, Olive oil 90p, Tomatoes 75p, Lemon 25p, Basil 30p, Organic Chicken Breast x2 £5.60, Egg 24p, Parmesan 85p

A bit pricey for a very average meal.

Ever fancied a whirl at Japanese cooking but didn’t know where to start? Olive’s March issue introduces you to Japanese home-cooking (not a slice of raw fish in sight) with a variety of tempting and easy vegetable and meat dishes.

Keeping with the oriental theme is Gordon Ramsay’s offering – a signature dish seafood soup from Petrus, Vegetable Nage with Shellfish, which he promotes as quick and easy but with a real vibrancy and freshness. Crème fraîche, oysters and scallops being amongst my favourite foods, I’ve no doubt the combination is.

Bouncing to the other side of the world and a cuisine that garners just as many health-conscious fans, Olive asks whether the Mediterranean diet really does make you live longer? Apparently it does, and what’s more (unlike most other diets) you enjoy the experience!

Store-bought cakes tend to be full of nasty additives, preservatives and unspecified ‘flavourings’, but we still can’t resist them. Food writer Annie Rigg provides a whole slew of quick ’n easy cake recipes to help you to cut down on the fat and sugar and treat your family with fresh baked goods. Ranging from simple cupcakes, chocolate brownies, soft-baked cookies and jam tarts to only slightly more complicated sticky gingerbread and fondant fancies, there’s something to tempt everyone.

John Torode’s Beef guide this month covers the perfect steak – where it comes from, how to choose it and what to do with it once you have it. He also discusses the much-maligned but flavourful oxtail.

The other white meat gets the spotlight with an article on farmer Richard Vaughan, breeder of rare Middle White pigs. Richard is a convert to the philosophy of giving his livestock a happy life, with the run of the farm and high quality feed. The breed’s meat is high quality and used in top restaurants such as The Fat Duck, St John, The River Café, Moro, Chez Bruce and the Conran restaurants.

Food Passport (the monthly article on professional chefs’ choices of eating spots) features chef Peter Gordon’s choices this month. I was lucky enough to eat in his NZ restaurant Peter Gordon’s dine in December and it fully deserves its inclusion here, along with other excellent dining spots to try out around the world.

On the less haut cuisine end of eating, Brian Murdoch has been dishing up premier league pies and food to football fans at Aggborough Stadium for 44 years. Olive talks to him about the best food in British football and offers the recipe for his famous Thick Meat & Vegetable Soup.

The Hairy Bikers roam around Ireland in search of the ultimate Irish stew and rave about the hospitality and food they enjoyed whilst doing so. And in the wine section, Max Allen deep-sixes all the old rules and rituals and outlines the new Wine Rules – a much more sensible bunch of drinking guidelines.

March’s Budget and Blowout Guide is to Paris – no easy task, to winnow so many good eating destinations down to three pages! Ripout foodguide is Miami, city of Cuban cuisine, cocktails and key lime pie.

In the Pro vs Punter review, seafood restaurant Bentley’s Oyster Bar and Grill in Piccadilly is praised by the critic, damned with indifference by the punter. And rounding off, Terry Durack details why the humble bean creates such a buzz, in his Coffee Top 10.

Being a huge fan of anchovies – either fresh or salted – I couldn’t resist trying out one of Paul Rankin’s recipes, Caesar Salad with Tabasco Onions. I’m a little confused as to why it’s called Caesar Salad with Tabasco Onions however – shouldn’t that be Cayenne Onions? The Tabasco is in the dressing, not the onion coating. Never mind. . .

Now, there are some salads that make pleasant, mild accompaniments; others that add bright, fresh notes to a dinner, and then there are those that drag you kicking and screaming on a rollercoaster ride of taste sensation. Needless to say, this recipe is one of those salads.

The salty meatiness (or umami) of the anchovies and the slight bitterness of the salad leaves, combined with the sweetness of the red onion, pack a powerful gustatory punch. Texture-wise it’s a winner too – the onions melt, the batter crumbles and the dressed lettuce crunches together in perfect synastry. This is definitely not a salad for the faint of heart however. The magazine suggests chargrilled chicken for a more substantial meal. Personally I suggest it’s a waste of chicken - except as a protein carrier for the dressing. This salad stands on it’s own two feet (not just stands, it practically does a jig).

The mayonnaise I used was a smoked garlic mayonnaise, which I heartily recommend. Other than that the only defect in my attempt was that I didn’t crisp the onions enough. Both batter and onion were nicely cooked, but I think would have been improved with just a little longer in the deep-fryer. Overall this was an excellent recipe and one I’ll be using again.

Caesar Salad with Tabasco Onions
By Paul Rankin, ‘fresh’ Mar 2006
Serves four
1 large Spanish onion
Salt and freshly ground pepper
About 2 Tbsp plain flour

1 tsp cayenne pepper
sunflower oil, for deep-frying
125 ml / 4 fl oz garlic mayonnaise (homemade or store bought)
1 ½ tsp Dijon mustard
2 tsp Worcestershire sauce
10 drops Tabasco sauce
3 canned anchovies, crushed (a garlic press works well)
1 large Cos lettuce
50 gm / 1 ¾ oz Parmesan, freshly grated

Cut the onion in quarter lengthways from root to point. Put in a bowl and sprinkle with a pinch of salt, then separate the pieces with your hands. Set aside two – three minutes, then toss in the flour and cayenne, pressing it into the slices to form a crust.
Heat the oil in a deep-fat fryer to 180°C / 350°F. Drop the onion slices into the hot oil and deep-fry for a minute or two until crisp and golden brown – you may have to do this in batches. Drain well on kitchen paper.
To make the dressing, put the mayonnaise in a small bowl with the mustard, Worcestershire sauce, Tabasco and anchovies, then beat until well mixed. Season to taste. Wash the lettuce and pat dry. Break the bigger outer leaves roughly, keeping the smaller inside ones whole.
Toss with the dressing and two-thirds of the grated Parmesan. Arrange the leaves in the centre of each plate and garnish with the remaining Parmesan and crispy onions to serve.

Total: £6.00 ($10.45) - Spanish onion 25p, Salt & Pepper 5p, flour 5p, cayenne pepper 5p, sunflower oil £1, garlic mayonnaise £1.80, Dijon mustard 7p, Worcestershire sauce 5p, Tabasco sauce 5p, anchovies 20p, Cos lettuce £1.20, Parmesan 60p.
A taste blast well worth the cost.

Another tradition in March is Shrove Tuesday, otherwise known as Pancake Day. Try either the traditional recipe or the Scottish drop pancakes recipe with one of the suggested accompaniments.

For those whose mother never taught them how to make marmalade, there’s the hows, whys and wherefores of the art, including recipes for other citrus such as pomelo, tangerine, kumquat, lime, etc.

Fairtrade is one of the fastest growing market sectors in the UK and fresh takes an in-depth look at reasons, benefits and workings of the movement and some of their success stories. The 6th to the 19th of March is also Fairtrade Fortnight; a good time to revise your shopping habits.

Still on the theme of the conscientious consumer, editor Fiona Shoop kicks off a new Farming series with “Sheep Farming”, an article on the Dorset Breed. This heritage breed is exclusively sold by Waitrose supermarket, who maintain a unique partnership with the Dorset Breed Farmers Group through middle-men Dalehead Foods that ensures fair payment and constant communication between them all. It’s the type of sane capitalism we need on a much larger scale to revive the struggling farming industry.

On a cheerier note, St Patrick’s Day gets the menu treatment with a variety of tasty looking recipes which all include Ireland’s most beloved export – Guinness – and an explanation of why a pint of the black stuff will do you more good than harm. My favourite definitely has to be the Steamed Ginger Pudding. Mmm.

Michael van Straten also offers traditional Irish recipes with some charming little anecdotes, and for kitchen gardeners gives tips on how to sow and grow cauliflower now that spring is on the way, and lists some classic cauliflower dishes such as Chou-fleur Soufflé and Aloo Gobi.

Vegetable of the month is the potato (how could it be anything different around St Paddy’s Day?), herb of the month is thyme, and Shiraz and Syrah get the spotlight in this issue’s wine feature by Rosalind Cooper.

Chef Paul Rankin pairs four of the month’s 12 reviewed wines with tempting recipes and for those on a budget or in a rush there’s a collection of easy affordable family favourite dinner recipes as well.

Author and former fish seller William Black entertains with tales of London’s historic Billingsgate Fish Market, which has existed (in one spot or another) since medieval times. Top chef Raymond Blanc rounds off the issue with a discussion on the joys of fresh wet fish and why sustainable fishing is so important. His top buy for the moment is line-caught mackerel from the waters off south-west England.

Max Allen explains ‘super wines’ and offers some examples and alternatives. John Torode offers up a mini-Masterchef class on beef brisket, rib and shin, and Sheila Dillon investigates the question, or rather, questionability of veal. Happily, some morally sound outlets are named.

BBC chef Paul Merrett tells us what to eat now in the northern hemisphere, and Allegra McEvedy of wholesome fast-food restaurant Leon dishes up some soulfood recipes suitable for either a dinner party or just a night in. To counterbalance all the healthy goodness, Olive has employed the amusing gimmick of a sealed section in the centre of the magazine containing classic (but heavy) winter recipes such as hearty Guinness-loaded stews and chocolate puds.

We get a behind-the-scenes look at what goes on in John Campbell’s renowned restaurant, The Vineyard, and an article on an entertaining role reversal – a fundraiser for Action Against Hunger, where the restaurant critics cooked for the chefs. Reactions to the dinner were mixed, but my favourite quote has to be from Mickael Weiss, head chef of Conran’s Coq d’Argent; “(They) have good day jobs, don’t they?”

Traditional English restaurant Roast gets roasted by Masterchef’s Gregg Wallace in the ‘Pro vs. Punter’ review, and the punter gives it a middling grade as well. Olive also undertakes an in-depth appraisal of the bigger High Street restaurant chains, and I was happy to see they gave my favourite pitstop, Yo! Sushi, an outstanding 9.5/10 score. I’ve used the relaxed surroundings and excellent fare of these conveyer-belt sushi bars to convert more than one friend to the delights of Japanese snacks and simple meals.

Spain’s culinary capital, San Sebastian, features in this issue’s ‘Budget and Blowout’ Guide – a wide range of fantastic eateries are presented, from the innovative haut cuisine restaurants such as Arzak and Mugaritz, to inexpensive (but excellent) local tapas bars.

Ripout food map of month is for Bangkok and BBC’s Two Hairy Bikers share some of their culinary (and otherwise) adventures in rural Romania. Finishing up is Terry Durack’s ‘Top 10 Guide to Noodles’. His advice on the polite way to eat noodles? “There is no polite way to eat noodles.”