Olive Magazine - 2018-12-28

• Welcome to January
• Get it right: marmalade
• 3 ways with... potatoes
• The lowdown
• Last bite recipe
• The measure
• On the road: Royal Deeside
• Cook like a local: Yunnan
• Stopover: Vancouver
• Chef’s table
• Balancing act
• Reader offer Discover classical Spain, including Seville and Granada’s Alhambra palace
• Reader offer Join a fully escorted foodie trip exploring Umbria
• ‘Eat your greens’ quiche Lorraine
• Blood orange polenta drizzle cake
• Bone marrow chilli
• Kofte shepherd's pie
• Cod dogs with tomato and dill relish and harissa lime mayo
• Jamaican curry pork
• Dan dan (ish) noodles
• Butter bean and butternut squash ragout with yogurt and hot mint oil
• Crispy duck, cucumber and mango noodle salad with sesame and hoisin dressing
• Smoked mackerel, beet and apple salad with creamy horseradis­h dressing
• Roasted cauli and couscous salad with zhoug and crispy shallots
• Chicken and crunchy slaw salad with miso peanut butter dressing
• Kale and gouda strata
• Mexican prawn soup
• Bun cha with sizzling meatballs
• Slow-cooked pork and beans
• Crushed fried potatoes with curry powder salt, lime pickle yogurt and bombay mix
• Horseradis­h hash browns
• The rise of veganism and flexitaria­ns
• Burmese food
• Sardine katsu sandwich
• Bavette with creamed kale and seaweed
• Vanilla custard tart and smoked butter caramel
• Our pro says…
• Our punter says…
• BOROUGH, EDINBURGH
• GRIDIRON, LONDON W1
• ARYA, RAMSGATE
• Fried rice with ham, potatoes and peas
• Focaccia/free-form loaf/pizza

Olive Magazine - 2018-12-16

Olive Magazine - 2019-01-25