Olive Magazine - 2020-03-20

• COOK LIKE A LOCAL: PROVENCE
• FOODIE GUIDE TO COPENHAGEN
• ON THE ROAD: KENT
• VEGAN JAPANESE
• HOT OFF THE PASS
• THE LOWDOWN
• CHEF’S TABLE
• READER OFFER
• TABLE-HOPPING
• THE MEASURE
• READER OFFER
• GO LOCO FOR COCOA
• Curried coconut salmon bake
• Spring frittata with crispy chorizo
• Roast leg of lamb with anchovy, garlic and rosemary
• Curry ramen
• Japanese-style celeriac steak (wafu seroriakku suteki)
• Giant sausage roll wellington
• BAKE IT BEAUTIFUL
• Nutella swirl Buns
• Maltesers Marble Cake
• Hot Cross Bun Cookies
• Iraqi Beef Kebabs
• Five-spice-crusted tofu noodles
• Classic vegan carrot cake
• Chocolate, orange and almond shortbread­s
• Buttermilk monkfish with rouille
• Rosemary no-churn ice cream sandwich with burnt honey pears
• Celeriac barley ‘risotto’ with hazelnuts and roasted bone marrow
• DOMINIQUE ANSEL TREEHOUSE
• Our pro says...
• Our punter says...
• Kate Hawkings on...
• Date and orange blossom madeleines
• Lamb vindaloo
• Simnel cake

Olive Magazine - 2020-02-21

Olive Magazine - 2020-04-15