Olive Magazine - 2018-11-18

• Sunday best
• The lowdown
• Cook like a local: Norway
• Movers, bakers & shakers: West Cornwall
• Hot off the pass
• Weekender: Tallinn
• Breaks with bite
• Chef’s table
• Last bite recipe
• Reader offer Explore Norway’s beautiful fjords and cities
• Quick-cured beetroot salmon with beetroot and apple salad
• Spanish ricestuffe­d squid
• Mushroom and lemon risotto
• Roast cauliflowe­r korma
• Ras el hanout spiced leg of lamb with aubergine pilaf
• Herb and mustard toad in the hole
• Roast chicken with fregola, squash and sage
• Slow-cooked crackling pork with sweet and sour cabbage and creamy mustard mash
• Grilled lamb cutlets in spicy green miso
• Pan-fried t-bone steak
• Crispy duck and glass noodle salad
• Marmite chicken
• Seared tuna with sesame-ponzu dressing
• JAPANESE LARDER INGREDIENT­S
• Chocolate chip cookies
• Veggie lasagne
• Stuffed mushrooms with creamy white beans
• Squash salad with spiced lentils
• Roasted aubergine, sweet potato and spinach curry
• Sweet potato and tomato frittata
• Moroccan veggie soup
• Thai green salmon burgers with spicy sweet potato wedges
• Chargrille­d chicken ramen
• Chicken tikka burritos
• Spag bol toastie
• Centuries of craft
• FEAST ON THIS
• anchor inn
• The Three Tuns
• Achari paneer tikka
• Afghani lamb kebab skewer
• Brigadier house dal
• BBQ butter chicken wings
• Risotto bolognese
• Our pro says…
• Our punter says…
• CORA PEARL, LONDON WC2
• 83 HANOVER STREET, EDINBURGH
• 1251, LONDON N1
• crossover drinks TREND WATCH:
• Skillingsb­oller (Bergen cinnamon buns)
• A taste of costa rica
• Varieties to look out for

Olive Magazine - 2018-09-28

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