Olive Magazine - 2019-02-22

• Welcome to March
• Last bite recipe
• Get it right: pan-fried fish
• The lowdown
• Cook like a local: Tokyo
• Hot off the pass
• Movers, bakers & shakers: Herefordsh­ire
• Affordable foodie escapes
• Weekender: Rotterdam
• Reader offer Cruise the Ionian islands with Riviera Travel
• Reader offer Discover historic Sicily with Riviera Travel
• Artichoke, spinach and cheese pie
• Purple sprouting broccoli, spring onion and goat’s cheese tart
• Sausages and braised puy lentils with kale
• Beer batter pakoras
• Rarebit roasties
• Brisket sandwiches with beer onions and blue cheese
• Blood orange sticky iced buns
• Treacle tart with a salted honey crust
• Flaky rhubarb tart with star anise custard
• Poppy seed and lemon curd sandwich biscuits
• Coffee, chocolate and walnut cake
• St Clements swiss roll
• Plant-based lasagne
• Chilli cornbread pie
• Midweek mini lamb roast
• Italian wedding soup
• Duck breast with radicchio, toasted walnuts and fregola
• Butternut squash nests with ham, burrata and rocket
• Sweet and sour caramel chicken
• Date and pecan loaf with pomegranat­e molasses
• Fennel-and-cumin-roasted cauliflowe­r with red lentil purée
• Roast venison and pear salad with toasted hazelnuts
• Confit Gressingha­m duck leg, haricot beans and star anise duck sauce
• Our pro says...
• Our punter says…
• HARLEQUIN, LONDON SW6
• THE HIP HOP CHIP SHOP, MANCHESTER
• Fukagawa meshi (rice with clams and miso broth)

Olive Magazine - 2019-01-25

Olive Magazine - 2019-03-21