🌈 Vibrant smoothie bowls, sushi rolls and Portuguese custard tarts

Weekly recipes from the olive cookery team View this email online

Bake of the week: Portuguese custard tarts Transport yourself to Lisbon with our step-by-step guide to making pastéis de nata – a classic Portuguese bake – with a golden, caramelised crust and vanilla-infused filling. Bake a batch

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Effortless entertaining: crab and prawn cocktail rolls These rolls look really impressive but are simple to whip up thanks to shop-bought brioche rolls and prawn cocktail. Serve with thick-cut crisps and dressed lettuce leaves. Party food

Healthy boost: vibrant smoothie bowls Get your day off to an energising start with our flavour-packed breakfast bowls, made with coconut yogurt, frozen berries and banana. Top with your favourite fruit and seeds to make it your own. Eat the rainbow

Alfresco dining: BBQ pulled pork Tender and juicy with smoky flavours from the spices, our easy pulled pork is the perfect summer party dish. Pile it into soft rolls with coleslaw to feed hungry friends and family. Cook for a crowd

Weekend project: sushi rolls Master maki rolls with our step-by-step guide to making salmon sushi. Serve with pickled ginger, soy sauce and wasabi paste for an easy, yet impressive, dinner. Get rolling

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Drink: sex on the beach You only need four ingredients and two minutes to make this classic vodka cocktail, bursting with summery, citrus flavours. Sunny days serve

Chef's recipe: Lorcan Spiteri's prawn toast Impress your dinner party guests by serving homemade, sesame seed-topped prawn toast with fiery chilli jam. This recipe comes from London restaurant Caravel. Show-stopping starter

Midweek winner: lasagne Our easy lasagne takes inspiration from a classic Italian ragu which is then layered with creamy béchamel and al dente pasta sheets. Serve with a fresh green leaf salad on the side. Family pasta bake

The olive July issue is on sale now Discover the highlights from our July issue, including sustainable barbecue ideas, everyday healthy veggie meals and no-cook summer recipes. There's also an effortless dinner for 12, including a bellini bar and a few cheats for easy entertaining. Plus, cook like a local with our feature on Cyprus and the delicious, complex flavours from the eastern Mediterranean island. Find our July issue in supermarkets now. Or order your copy here

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