Indholdsfortegnelse for Christmas 2023 i Olive Magazine

Twenty years ago, the Christmas issue of olive featured a novel way to cook turkey: on the barbecue. Fun? For sure. Practical? Maybe not so much. Ever since our launch, we’ve been on a mission to make every meal special. A lesson we’ve learned along the way is to make it easy, too, especially at the busiest time of year. Enter turkey au vin (p34), a one-pot wonder that serves up to eight and looks and tastes as if you’ve poured hours of time and work into it but genuinely takes very little effort. Plus, no waste, minimal oven time, and no scrubbing down the barbecue! Smart shortcuts like this leave plenty of time for a baking project such as the splendidly named drunk chocolate cake by Giuseppe Dell’Anno (p38).…

Bruschetta board This is a great board to serve with drinks. Everyone will love making up their own little bruschette. SERVES 4-6 | PREP 30 MINS COOK 15 MINS | EASY 5-6 tomatoes, diced1 red onion, finely diced handful of basil leaves, shredded200g frozen broad beans, cooked100g ricotta20-30 olive oil crostini100g blue cheese, crumbled100g brie, sliced100g manchego, sliced100g bocconcini75g pancetta, pan-fried until crisp75g prosciutto75g salami sliced apple and pear1 tub or jar of basil pesto 1 jar of chutney RED TAPENADE 3 garlic cloves, peeled50g walnut halves, toasted50g grated parmesan350g roasted red bell peppers from a jar, drained50g sundried tomatoes in oil, drained2 tbsp olive oil 1 To make the red tapenade, blitz the garlic, walnuts and parmesan in a food processor until coarsely chopped. Add the peppers and sundried…

1 Filo pastry and nougat mince pies Crisp filo pastry encases zesty amaretto and nougat-studded mincemeat, making these mince pies the most luxurious Christmas treat. MAKES 12 | PREP 25 MINS | COOK 15 MINS | EASY 50g salted butter, melted and cooled½ tsp ground cinnamonpinch of nutmeg 2 cardamom pods, crushed and husks removed70g filo pastry sheets, thawed if frozen450g mincemeat 1 tbsp amaretto1 orange, zested70g nougat, chopped into chunks icing sugar, to serve 1 Heat the oven to 200C/180C fan/gas 6. Begin by mixing the melted butter, cinnamon, nutmeg and cardamom, then lightly buttering a 12-hole cupcake tin with some of the spiced butter. 2 Mix the mincemeat, amaretto and orange zest with the nougat chunks. 3 Slice the filo pastry into squares a little larger than the…

signature dish Sohaila is a restaurant and natural wine bar created by social enterprise Fat Macy’s (which supports people in temporary accommodation via culinary training), serving modern Middle Eastern food. It’s named after founder Nathalie Moukarzel’s grandmother and a lot of the recipes are inspired by her. Dishes use local and sustainable ingredients, and the menu changes often to minimise food waste. Plates often include labneh and chilli butter, deep-fried mussels, and halloumi and figs. Cocktails use similar flavours, such as the martini overleaf. sohailarestaurant.com Lamb neck, preserved lemon, white beans and harissa My father was from Lebanon, my mother South Africa, and so we always had a lot of strong and beautiful flavours and dishes at home. This is an extremely comforting yet fresh recipe, perfect for colder months.…

Provençal poussins with Épices Rabelais, shallots and dates SERVES 3-4 | PREP 30 MINS | COOK 1 HR | EASY | GF 100g salted butter, softened, plus 25g2 tbsp olive oilsmall bunch of sage, leaves picked14 small round shallots, peeled125g pitted dates2 Navel oranges, zested to make 2 tbsp, juiced to make150ml, then sliced125ml red vermouth6 garlic cloves, crushed2½ tsp Épices Rabelais3 large or 4 small poussinsgreen salad, winter greens or roast potatoes, to serve 1 Heat the oven to 200C/180C fan/gas 4. In a large frying pan melt together 25g of butter with the olive oil. Add the sage leaves and sizzle for 2-3 mins or until crispy. Remove the crispy leaves and put on kitchen paper to drain. 2 Add the shallots to the pan and fry for…

In the Scandinavian countries, we are very influenced by the season and the traditions. Each season offers different produce, from new potatoes, summer cabbage and berries starting in June, to root vegetables and cabbage in the autumn and all through the winter. Then in spring comes asparagus, ramson, radishes and much more. But we are, more than anything, influenced by the light – the long summer nights, the warm yellow light in early autumn and the long, dark winter months where hygge is essential for people to get through. In the summertime, you feel like eating lighter dishes with an emphasis on fish, salad and vegetables, where as in the winter we eat more stews and soups, and home-baked buns, cakes and hot chocolate are classics that you will find…

tablescaping BRING IN THE GREEN A simple touch can be enough to elevate your Christmas table, and you can’t go wrong with fresh greenery. We’ve been adding touches of green at this time of year for centuries – as the winter draws in there’s something uniquely cheering about evergreen branches and sprigs. Make your guests their own miniature Christmas tree snow globe by propping a sprig of rosemary under an upturned tumbler. Branches of evergreens down the centre of the table are an effortless touch – prunings from the garden or whatever you can forage on your weekend walk will give a sense of occasion. White and green make a classic combination on the table – this deep green crockery will show off your Christmas meal beautifully. Cabbage leaf bowl,…

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Trendspotting KNICKERBOCKER Ice cream is the trend that just keeps giving this year, from minimalist scoops or clouds of soft serve to the glorious no-holds-barred knickerbocker glory. Ice cream is for every season and the exuberance of a piled-high glass of ice cream, sauces and extra bits and bobs makes a fitting dessert for a celebration season. Seen at very early adopters The Parlour at Fortnum & Mason where there’s a choice of flavours; adorned with strawberries and Thai lime at Caia; stuffed with honeycomb and meringue at Manzi’s in Soho; and with coconut gelato at Circolo Popolare (which never does anything by halves). The knickerbocker glory trolley at Tom Seller’s Dovetale is the most splendid example of this trend, whether you choose from the menu or go off piste…

Turkey au vin This recipe uses turkey legs and a breast – once it’s in the oven it will take care of itself, and you can make it a day or two ahead, if you like. SERVES 6-8 | PREP 15 MINS | COOK 2 HRS 30 MINS | EASY Dust the skin on 2 whole turkey legs (if you can only get drumsticks, buy 4) plus a turkey breast fillet (about 500g – a boneless turkey roasting joint is a good option) with 1 tbsp of plain flour and some seasoning. Heat 2 tbsp of vegetable oil in a shallow casserole and fry the skin side of the turkey pieces until they are brown. Briefly fry the underside of the turkey breast, until golden brown. Add 1 large carrot,…

effortless! Lemony chicken legs with herby yogurt and crispy crushed potatoes SERVES 4 | PREP 10 MINS | COOK 1 HR | EASY | GF 750g new potatoes4 whole chicken legs2 tsp za’atar1 tsp aleppo pepper flakes 1 lemon, zested4 tbsp olive oil2 tbsp capers, drained and patted dry HERBY YOGURT 175g greek yogurt1 garlic clove, grated large handful of flat-leaf parsley, finely chopped small handful of mint leaves, finely choppedsqueeze of lemon juice sprinkling of sumac 1 Heat the oven to 210C/190C fan/gas 6½. Put the potatoes into a pan of cold salted water and bring to the boil, then simmer gently for 12-15 mins. 2 Toss the chicken pieces with the za’atar, aleppo pepper, lemon zest and 2 tbsp of the oil. Season well with salt and pepper.…

TASTE OF THE FUTURE Tendril, London Subtitled “a (mostly) vegan kitchen and bar”, chef Rishim Sachdeva’s cooking, which explores the creative possibilities of plant-based dining, has proved super-popular with vegans and omnivores alike, which makes for an always lively vibe, whether you’re sitting at the central bar watching each dish being plated or in the atmospheric dining room on either side. Book the six-course set festive dinner: after welcome margaritas in Tendril’s semi-private rear dining room, the menu plays out in sharing dishes of preserved fennel and aïoli or crispy potatoes and remoulade, then solo courses of smoked potato pie or burnt leeks and chive emulsion. Max group, 30 (52 full-hire), dinner menu £67pp; tendrilkitchen.co.uk UPPING THE STEAKS Blacklock, London The best restaurants cocoon you from the world. Hidden behind…

HOME BAR HACKS DIY boozy gifts Bottled cocktails are all the rage but you can also easily make your own – they make great budget-friendly Christmas gifts. The first rule of thumb is to avoid using perishable ingredients, so skip any cocktails that feature citrus, fruit or dairy. Strong, spirit-forward drinks are your best bet – such as negronis, martinis and manhattans – and the flavours often benefit from bottling, becoming smoother and more well integrated. The simplest cocktails are also the easiest to customise. Add a festive twist to a negroni by infusing the gin first with whole spices such as cinnamon, star anise and cloves, for example. Or try adding a dash of pedro ximénez sherry to a manhattan or swap the vermouth for coffee liqueur, as we’ve…

How we chose the winners The O team chose 19 categories to test. The supermarkets then selected the products they wanted to nominate (we allowed them one entry per category). Every product was prepared following pack instructions and our expert panel of judges blind-tasted them, rating each on taste, texture and appearance. We then chose our winning products in each category – see all the runners-up on Olivemagazine.com. SMOKED SALMON Winner: Sainsbury’s Taste the Difference hickory smoked salmon, £4.75, 100g A really good smoked salmon: meaty with a strong smoke flavour and nicely salted. TURKEY Winner: M&S Collection British Oakham slow-cooked turkey with all the trimmings, £45 (pictured) For an effortless Christmas dinner, this turkey comes complete with all the sides you need, too – carrots, cabbage, gravy and stuffing.…

1 GOCHUJANG Each province has its own version of umami-rich gochujang. Mountainous Sunchang is known to produce the best due to its clean air and water, and high-quality chillies. The fiery paste is made using fermented soybeans, ground sticky rice, dried chillies, barley syrup and sea salt. We use it to make classic dishes such as rice cake comfort food tteok-bokki, jjigae soup and galbijjim braised short ribs. 2 KOREAN FRIED CHICKEN Korean fried chicken is a ritual – we eat it with friends after work, to cure a broken heart, while watching football, on many occasions, often paired with Cass Fresh lager to refresh our mouths. It’s extra crunchy with a succulent centre, and flavoured with various seasonings including spicy gochujang, honey glaze and garlic and soy.…

We’re Jules and Steve Horrell, and we live in rural Somerset with our family, our dog Ace, two cats and a small flock of seven sheep. It’s also home to Horrell & Horrell, the micro dining experience we launched this summer (horrellandhorrell.co.uk). Our kitchen is our favourite part of the home – a bright open space with huge floor-to-ceiling windows overlooking the garden and barn. We designed our own kitchen and had it handmade by a local craftsman when we bought the barns back in 2016. We both have a love for eclectic vintage furniture, which features heavily in the space. When we bought the house back in 2016, we designed our dream kitchen, then a large empty space spread across two rooms. One area is dedicated to cooking and…

DON’T MISS THE DECEMBER ISSUE OF Olive FOR EFFORTLESS WAYS TO MAKE THE MOST OF YOUR CHRISTMAS LEFTOVERS, PLUS SHOW-OFF DISHES TO IMPRESS – ON SALE 7 DECEMBER. Burrata, romesco and red chilli The restaurant uses a little gochujang chilli paste to give the romesco a slight change of direction from its native Spanish roots. This makes more sauce than you’ll need but it’ll keep for a week in the fridge (it will also freeze) – toss with pasta or use as a sauce for vegetables or fish. SERVES 2 | PREP 20 MINS PLUS OVERNIGHT DRAINING EASY | V ROMESCO 75g flaked almonds, toasted75g whole hazelnuts, toasted250g roasted red peppers from a jar, drained250g tinned tomatoes, drained overnight30g gochujang chilli paste45g olive oil 8 garlic cloves, finely grated10g sherry…

seasonal In season this month beetrootbrussels sproutscelerychestnutsclementinesdatesgooseparsnips effortless! Clementine and bream crudo With only a handful of ingredients, minimal prep and no cooking you have a restaurant-style starter in a matter of minutes. Buy the freshest possible fish and freeze until the day you want to serve. SERVES 4 | PREP 5 MINS | EASY | GF 4 fresh white fish fillets (such as bream, hake or seabass)1 tbsp good-quality extra-virgin olive oil 2 clementines, 1 zested and juiced, 1 cut into thin segments1 tbsp lemon juice 1 tbsp baby capers, drained cress, baby coriander or other microgreens, to servetoasted bread, to serve 1 Remove the skins from the fish – with the fillets skin-side down on a board, carefully slide a sharp knife between the skin and flesh, holding…

Drunk chocolate cake Torta ubriaca Ubriaco means drunk in Italian, and it is an appropriate name for a cake that uses a decent amount of red wine for the batter and coating. Torta ubriaca has an intense, deep flavour so it is the perfect chocolate cake for grown-ups. The alcohol evaporates entirely while baking but the cake is left with a complex fragrance that, thanks to the warming spices, is very reminiscent of mulled wine. For extra heat, add a pinch of hot chilli powder, but go carefully, based on the strength of your chillies. SERVES 12 | PREP 20 MINS COOK 1 HR 15 MINS | EASY SPONGE vegetable spread, for the tin200g eggs (about 4 eggs), room temperature230g caster sugar200g vegetable oil (preferably corn or sunflower)180g dry red…

SERVES 6-8 AS A SIDE | PREP 20 MINS COOK 45 MINS | EASY 800g brussels sprouts, trimmed and halved50g butter50g plain flour450ml whole milk2 tbsp double cream1 tbsp english mustard75g smoked streaky bacon, chopped100g fresh breadcrumbs25g parmesan, grated1 tbsp thyme leaves 1 Bring a large pan of water to the boil and cook the sprouts for 5 mins before draining well and setting aside to dry. 2 Melt the butter in a pan then add the flour, stirring and cooking for 2 mins. Remove from the heat before whisking in the milk a little at a time until the mixture is smooth and all the milk has been added. Return to the heat and cook until boiling and thickened, stirring continuously. Remove from the heat again and stir in…

Kar-Shing ‘KS’ Tong works in the City by day but spends his free time exploring and eating wherever his palate takes him. From street food to Michelin-starred restaurants, nothing is off the table, and he shares it all on Instagram @ks_ate_here. Our pro says Here I am in the light-drenched rooftop dining room of The Hoxton, overlooking the London skyline and hoping Llama Inn is one of those US to UK ideas that don’t get lost in translation. And from the first bite of the scallop leche de Tigre (cured scallop ceviche served in a creamy ‘leche de tigre’ concoction of eight ingredients and yuzu kosho, condensed milk and sesame oil), things were looking good. Reflective of Peruvian cuisine, the menu is quite seafood heavy, highlighted by one of the…

Basque-style crab SERVES 6 | PREP 20 MINS | COOK 40 MINS | EASY 2 tbsp olive oil1 tbsp butter2 medium leeks, trimmed, washed and white parts finely chopped2 celery sticks, finely chopped1 tbsp tomato purée10 cherry tomatoes, halved1 tsp sweet smoked paprika½ tsp chilli flakes1 tbsp chopped tarragon100ml vegetable stock100ml double cream 300g white crab meat200g brown crab meat lemon wedges and crostini, to serve BREADCRUMBS 100g panko breadcrumbs½ small bunch of flat-leaf parsley, roughly chopped2 tbsp olive oil 1 To make the breadcrumbs, put all the ingredients in a food processor and pulse until just blended. 2 Heat the oil and butter in a pan, add the leeks and celery, and cook for 20-25 mins or until soft. Add the tomato purée and cook for a minute. Add…

new series Every year around this time I make trifle. And then I seriously scold myself for failing to make trifle the rest of the time. ‘A mere trifle’, so the expression misleadingly goes, but, really, this dessert is anything but. Trifles are extra, and ideal for parties or gatherings. They flounce, they dazzle, they set the table alight with their jolly clouds of cream and custard, with their squishy, booze-soaked layers of sponge. I’ve never been a fan of jelly in trifles so you’re not going to find any of that here – but what I do bring you with this recipe is a sublime confluence of custard and cream, whipped together into the lightest, floofiest, most ethereal of toppings for these layers of sour cherry-laden, sherry-soaked sponge. Toasted…