Olive Magazine - 2018-02-23

• Welcome to March
• The measure
• Cook like a local: Corsica
• On the road: Carmarthen­shire
• Weekender: Brussels
• 3 ways with...
• Chef’s table
• Secret foodie hotspots
• Food mileage
• Last bite recipe
• Hot off the pass
• Arepas with eggs, avocado and Creole sauce
• Beer and rock salt pretzels with camembert dip
• Swede pasta with a brined and pickled egg yolk
• Coffee-and-treacle-brined pork belly with rice and beans
• Griddled chicken with red rice salad and mango dressing
• Vegan doner with homemade pittas and garlic ‘mayo’
• Lamb koftas with roasted peppers and raita
• Salt-dough parsnips with whipped sage butter
• Broccoli salad with anchovies and eggs
• Kale, leek, mushroom and ricotta strata
• Chocolate tart with salty caramelise­d walnuts
• Bastia-style storzapret­ti (Corsican gnocchi)
• Fried cod with tamarind & onion sambal
• Salt-baked celeriac soup with tempura and celeriac tartare
• Sweet and sour lentil shakshuka
• Burmese pork and potato curry
• Parsnip and maple syrup cake
• Gravlax with fennel remoulade
• Roast chicken with bay salt
• Chicken katsu scotch egg
• Salted butterscot­ch whip
• Whole roast cauliflowe­r
• Berbere chicken wings
• Fermented hot sauce
• TREND SPOT
• Our pro says…
• Our punter says…
• OSTERIA ROMANA, LONDON SW1
• NOYA’S KITCHEN, BATH
• WHITE HORSE OYSTER & SEAFOOD BAR, EDINBURGH
• Bottles to try this month…
• 5 of the best things to eat & drink in Corsica

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