Olive Magazine - 2021-12-02

• Why not make and share our cover recipe?
• spiced brandy butter and candied orange cake
• chocolate and hazelnut paris-brest
• Mincemeat maritozzi
• Beetroot, truffle and shredded slaw salad
• Gorgonzola and grape flatbreads
• Lobster thermidor en croûte
• Millionair­e’s shortbread mousse
• Spice-crusted venison loin with celeriac remoulade
• Curried crab pots with coronation salad
• Venison chilli
• Rabbit and cider stew
• Lamb shank nihari
• Pumpkin falafels
• Wholemeal and date molasses pitta pockets
• Veggie butter curry
• Roast sweet potato, chipotle and orange soup with paprika seeds
• Mushroom cassoulet with herby breadcrumb­s
• Baked courgettes with tomato sauce
• Greek-style baked rice
• North African-style ‘meatloaf’
• Quattro formaggi risotto
• Cheeseboar­d and onion hand pies
• Roast shallot, Saint Agur & pear tart
• Risotto ossobuco
• drink of the moth Sake
• Our punter says
• Puca picante Peru (spicy potato, pork and beet stew)
• House scrambled eggs over maize flour torto (deep-fried flatbread)
• Chicken roasted in herbes de provence with duck fat new potatoes and jus (pictured on p104)
• Pissaladiè­re flatbread with caramelise­d onions, anchovies and black olives (pictured on p105)
• Apple tarte tatin with calvados chantilly cream and toasted hazelnuts
• on the Olive podcast the art of preserving

Olive Magazine - 2021-10-28

Olive Magazine - 2022-01-04