Olive Magazine - 2021-10-28

• Why not make and share our cover recipe?
• withdry-brinedgree­n herbturkey­butter crown
• sagecranbe­rry,stuffing squash and
• chocolate, chestnut and cherry roulade
• langoustin­e cocktail
• Chicken liver and port mousse
• Beetroot tarte tatin with beet top salsa verde
• Individual mushroom pithiviers
• Roasted hazelnut soufflé with chocolate sauce
• Apple and rosemary tarte tatin
• Mulled pear pâte de fruits
• Blackberry and bay leaf gin
• Winter veg piccalilli
• Cornflake panna cottas with crunchy nut clusters
• Tea, toast and marmalade bread and butter pudding
• Ultimate sausage rolls
• Sourdough trash pancakes with roast beetroot
• Besan bhaji with brussels sprout tops and cranberry jelly
• Buttered shrimp and grits with smoked bacon
• Christmas Day stress-busting tips
• Pigs in blankets, sprouts, carrot and cheeseboar­d béchamel galette
• Mushroom pearl barley risotto with roasted rosemary carrots (pictured on p74)
• Cauliflowe­r wellington
• festive spirit
• Our pro says
• Our punter says
• Wiener schnitzel
• Mandarin, chocolate and hazelnut millefeuil­le
• christmas market food

Olive Magazine - 2021-10-07

Olive Magazine - 2021-12-02