Olive Magazine - 2018-01-26

• Adam’s kitchen notebook
• The lowdown
• Cook like a local: The Andes
• On the road: Sardinia
• Weekender: Brighton
• Creative retreats
• Reader offer
• Food mileage
• Last bite recipe
• Table-hopping
• Baharat-spiced lamb, hummus, pine nuts, raisins and flatbreads
• Glazed hasselback squash with seasame-honey-sriracha
• Smoked haddock and cheddar gratin
• Pasta with tapenade and grilled cherry tomatoes
• Whole roast John Dory with potato and fennel dauphinois­e and salsa verde
• Buddha bowl salad
• Chocolate and peanut butter snack cakes
• Eggs Benedict pizza with buffalo hollandais­e
• Vegan kuku sabzi
• Cheat’s chicken pho
• Burrata with savoury granola
• Wild black pepper and bay ice cream
• Sweet potato and ginger fishcakes
• Teriyaki short ribs with rice and pickles
• Preserved lemon poussin with tabbouleh
• Steak burgers with peppercorn sauce dip
• Soy-braised chicken with kohlrabi salad
• Nutty caramel tart with coffee ganache
• Chocolate and passion fruit layer cake
• Hidden-egg-yolk ravioli with ’nduja oil
• Stem ginger cookie sandwiches with caramelise­d white chocolate ganache
• Beef fillet with port sauce and chips
• Lime, mint and milk chocolate cake
• Crispy five-spice sriracha pork belly
• Matcha white chocolate roulade
• Butterscot­ch banana crêpes
• Beef jerky
• Plant-based courgette pancakes
• Our pro says…
• Our punter says…
• CANTEEN, ST AGNES, CORNWALL
• YEN, LONDON WC2
• TURN UP THE HEAT
• Ceviche Andino

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