Olive Magazine - 2020-09-30

• Baked vacherin with roasted bread, potatoes and cornichons
• Quince with Málaga raisins and oloroso sherry
• Whole fish wrapped in paper and baked with chermoula
• Green apple, thai basil and smoked tofu with shallots and bird’s-eye chilli
• Tray-baked potatoes with mushrooms, chestnuts and sherry
• Blackberry and bay brownies made with rye
• Tom’s sausages and beans
• Baked mussels with tomato and fregola
• Pork tenderloin and lemon cauliflowe­r
• Coconut cream pie
• Basic butter pastry dough
• Pumpkin pie
• Maple butter apple pie
• Ma’s stew chicken with coconut rice and peas
• Chicken choyela
• Brown butter pear cake
• BAKING Bine
• Steps to success...
• Bacon and chive brioche buns
• Aubergine pilaf with crispy halloumi
• Veggie-loaded fries
• Sweet potato burgers
• Recipe RICHARD MAKIN Photograph PETER CASSIDY
• Celeriac steak with mash and gochujang sauce
• Honey-and-paprika-glazed chicken traybake
• FOOD FOR GOOD
• MEALS FROM MARLOW
• BRISTOL FOOD UNION
• Malabar monkfish curry
• Guava chilli sour
• Our pro says...
• Kate Hawkings on...
• Lahanika me avga (baked vegetables with eggs)
• Loukoumade­s
• Arctic culinary adventure
• Discover the many guises of this wonderfull­y versatile ingredient – from beurre noisette to buttermilk and ghee

Olive Magazine - 2020-09-02

Olive Magazine - 2020-10-28