Olive Magazine - 2019-01-25

• Welcome to February
• Last bite recipe
• Get it right: cauliflowe­r cheese
• The lowdown
• Cook like a local: Campania
• Chef’s table
• Hot off the pass
• Weekender: Berlin
• Reader offer Tour Pompeii, Capri and the Bay of Naples with Riviera Travel
• On the road: Mallorca
• Valentine wanderlust
• Reader offer Explore culinary Crete with Travel Editions
• Celeriac katsu sando
• Celeriac soup with hazelnut and sage pesto
• Coconut and lemon cloud cake
• Rhubarb, rose water and pistachio galettes
• Brussels sprout petal salad
• Lobster linguine
• Dosas with dal makhani and coconut chutney
• Fluffy peanut pancake
• Kofta curry
• Sweet potato and onion pakoras with mint chutney
• Butter bean tikka curry
• Cauliflowe­r samosas
• Apple and clotted cream pie
• French onion and beef pie with gruyère crust
• Mucky-mouth slab pie
• Butter chicken pie with naan crust
• Mushy pea fish pie
• Rum-roasted pineapple and spice pie
• Penne with broccoli and mustardy sausage meatballs
• Spicy chickpea, potato and filo slice
• Caponata spaghetti
• Hot and sour mushroom stir fry
• Green thai tofu curry
• Warm red pepper hummus with coriander chicken breasts
• Veggie spelt broth with giant croutons
• Oven-baked marmalade pork chops with sweet potato mash
• Marmalade and almond shortbread bars
• Getting into the spirit
• Khoresht karafs (celery stew)
• Loobia chiti (pinto bean stew)
• Jujeh kabab
• Our pro says...
• Our punter says…
• OX BARN AT THYME, COTSWOLDS
• CARACTÈRE, LONDON W1
• CUSTOM, FOLKESTONE
• Spaghetton­i with almonds and green peppers
• Caramelise­d white chocolate florentine­s

Olive Magazine - 2018-12-28

Olive Magazine - 2019-02-22