Olive Magazine - 2020-01-24

• Welcome to February
• COOK LIKE A LOCAL: INDONESIA
• HOT OFF THE PASS
• ON THE ROAD: SUSSEX
• CHEF’S TABLE
• THE MEASURE
• TABLE-HOPPING
• FOOD MILEAGE
• DOUBLE DOWN
• GET IT RIGHT
• Moroccan cauliflowe­r salad
• Dumplings in hot and sour broth
• Fish-fragrant aubergines
• Brick chicken with brown butter and capers
• Slow-cooked shawarma chicken
• Smoky chicken, potato and chorizo pan roast
• Butternut ravioli with brown butter and sage
• Lebanese burgers with tahini sauce
• Shepherd’s pie
• Devilled butternut soup with sticky toasty seeds
• Spiced lentil, puffed rice and cucumber salad
• Green lentil harissa soup
• Lentil, mozzarella and spring onion quesadilla­s
• Slow-cooker beef stew with red wine and rosemary
• Dark by Dusty Knuckle, Cardiff
• Fiery Sulawesi pork ribs
• FERMENTATI­ON GUIDELINES
• Basic water kefir
• Lemon and ginger water kefir
• Rhubarb and ginger upside-down cake
• RECIPE INDEX

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