Olive Magazine - 2018-03-21

• Adam’s kitchen notebook
• Cook like a local: Venice
• On the road: Crete
• Grown-up hotels with family appeal
• Chef’s table
• Weekender: Paris
• Pro vs punter
• 3 ways with...
• Table-hopping
• Buffalo chicken mac ’n’ cheese
• Creamy chicken korma
• Middle Farm
• FRIED ARTICHOKE WITH MISO MAYONNAISE
• Our punter says…
• Our pro says…
• ROGANIC, LONDON W1
• FOLKESTONE WINE COMPANY, FOLKESTONE
• SORREL, DORKING
• Bottles to try this month…
• of the best things to eat & drink
• Sugar in baking
• Sugars for cooking
• Roast chicken with fennel, rosemary and garlic butter
• Frying pan potato bread with melting raclette and pickle dressing
• Lamb shoulder with garlic potatoes and redcurrant glaze
• Asparagus and tomato savoury frangipane tart
• Cuban mojo roast leg of pork with rice and beans
• Carrot, pistachio and toasted marshmallo­w cake
• Jammy simnel flapjacks with scorched marzipan
• Lemon and tahini wilted kale and nori salad
• Crispy polenta halloumi with tomatillo salsa
• Linguine with asparagus and prosecco
• Meatballs with butternut squash pasta
• Coconut and pink grapefruit slices
• Chai-spiced buckwheat crunchies
• Sesame-and-yogurt-crusted lamb
• Candied bacon banana bread
• Mussels with orzo and ’nduja
• Chocolate and tahini cookies
• Brown butter hazelnut cake
• Sweet potato gratin fish pie
• Black bean crunch wraps
• Croque monsieur galette
• Baked bolognese risotto
• Hot cross kanelbulla­r
• Indian chicken

Olive Magazine - 2018-02-23

Olive Magazine - 2018-04-17