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Olive Magazine
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2018-12-16
Welcome to Christmas
Love your leftovers Recipes so good that you’ll cook extra just so you can make them
Wine Our wine expert picks the most versatile bottles for the holiday season
COVER star
Sherry-and-quince-glazed ham with pineapple relish
Roast salmon with herb crust and brown shrimp butter
Giant vegan wellington
Roast duck with crispy potatoes and mulled-wine cherry sauce
Hog roast with spiced apple stuffing
Roots tatin with threecheese sauce
Russian honey cake
Mulled wine winter puddings
Speculoos cheesecake
Pandoro semifreddo
Layered mint chocolate mousse pots
Baileys tiramisu trifle
Find your perfect wine pairing this Christmas
FROM O’s EDITOR
Mac ’n’ cheese with ham and pickled onions
Turkey sage cannelloni
Caramelised onion, sprout and bacon hash with chilli fried eggs
Bread sauce and stuffing croquettes
ROAST TURKEY
perfect turkey techniques
The ultimate turkey gravy
xmas day timeline
SMALL WONDERS
Merry Kiss-mas
Sweet potato wedges with warm hummus
Vietnamese peanut rice and lemongrass tofu
Pasta with tomato sauce and brown caper butter
Vegetable stew with saffron, curry and parmesan cream
Halloumi skewers and cauliflower tabbouleh with pistachios
Okonomiyaki with avocado
Beef goulash soup with soured cream
Gently spiced chicken and vegetable soup with coconut and ginger
Beetroot and parsnip soup with horseradish
Cherry tomato, roasted pepper & spinach Bombay eggs
Roasted pepper, sweetcorn & black-eyed bean wraps with chipotle dressing & avocado spread
Ethiopian lentil casserole
ONE-TRAY Christmas dinner
Pommes Anna
Winter veg tian
Epic Christmas ToasTie
Our punter says…
Our pro says…
HEANEY’S, CARDIFF
SUNCRAFT, BRISTOL
SONDER, EDINBURGH
Bottles to try this Xmas…
THE BLACK SEA
5 of the best things to eat
On the road: kerala
Weekender MANCHESTER
Tour southern India
Flying solo
SEASONAL RECIPE INDEX
Yule love it!
English
United Kingdom
Food & Drinks
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