Indholdsfortegnelse for September 2024 i Olive Magazine

September has always been an inbetweener month, not really summer but not quite autumn yet. It’s also my favourite time to head down to Cornwall as the summer crowds thin out, so I’m thrilled we have a seven-page guide (p53) to highlight all those places you’ll have a much better chance of getting into (I second The Gurnard’s Head, one of my favourite pubs with exceptional food). For dinner inspo we have fromager and cheese expert Morgan McGlynn Carr’s luxurious recipes – pairing her favourites in some inventive dishes (p28); and if you thought anchovies were just for pizza, check out our three ways to use these salty little flavour bombs (p38). Lastly, if you have trouble dropping off at night, our nutritionist Kerry has some sound advice for getting…

1 Seafood for sharing OLD HARRY ROCKS, BOURNEMOUTH The second restaurant at The Nici, the most glamorous hotel on Bournemouth’s West Cliff, Old Harry Rocks brings a relaxed, breezy atmosphere and beachy vibes. With the eponymous rocks and the Isle of Purbeck in the distance across Poole Bay, the view from the best tables is hard to beat. Local seafood is centre stage, with a signature platter that takes surf and turf to another level, and the decadent option of local lobster on your burger. Crowd-pleasing favourites – local fish served whole, delicate crab toast and moreish croquetas – suggest long lunches with friends. Drinks cater for a party too, with a selection of magnums alongside favourites like frozen margaritas and an impressive register of house cocktails. oldharryrocks.com 2 Playful…

Tortilla with vintage manchego and chorizo This combo of cheese and charcuterie is as great in a Spanish omelette as it is on a board. It’s delicious warm or cold, with a peppery rocket salad on the side. SERVES 3-5 | PREP 10 MINSCOOK 50 MINS | EASY 200g baby potatoes2 tbsp extra-virgin olive oil1 large onion, finely sliced1 tsp dried thyme, or picked leaves from 2 thyme or rosemary sprigs6 eggs50g chorizo, sliced into 5mm discs2 handfuls of parsley, leaves picked and finely chopped50g vintage manchego, cut into shavings with a knife or vegetable peeler, plus extra to serverocket salad, to serve 1 Bring a medium pan of salted water to the boil and cook the potatoes for 7-10 mins or until just tender (a little underdone is good), then drain them…

Did you sleep well last night? If not, then the chances are you’re feeling lethargic and low in mood, both of which can affect your productivity and overall health. Getting a good night’s sleep is important for a number of reasons. Firstly, it energises us through the following day; secondly, quality sleep helps us learn more effectively and process memories more accurately. If we regularly don’t sleep well, it may impact our quality of life – making us more prone to infection and illness, disrupting our blood sugar balance, increasing depression and low mood, and making headaches and migraines worse. We also tend to be less motivated to participate in sports and other activities, and it may influence our food choices, so we’re more likely to select sugary, refined foods…

For a small nation, Singapore’s food is not one lacking in richness or diversity. Thanks to our history as an island port and British colony, Singapore has long been a hub of immigration, with the Chinese, Malays, Indians and British all leaving their marks on our cuisine. I like to bring visiting friends to a hawker centre to illustrate this. Come mealtimes (or even in between), Singaporeans from all walks of life gather to eat under the same roof. Here the lines between cultures blur and the air is filled with a cacophony of sizzling woks and bubbling pots. We might share a few bold and pungent Indian curries, mopping them up with flaky, ghee-lined roti prata. Or we could have a plate of nasi lemak – coconut rice with…

Baked almond cheesecake with earl grey plums SERVES 10 | PREP 40 MINS PLUS COOLING AND OVERNIGHT CHILLING | COOK 1 HR | EASY 3 tsp loose-leaf earl grey tea100g unsalted butter, plus extra for the tin150g almond biscuits or digestives 50g ground almonds 25g flaked almonds CHEESECAKE 900g full-fat soft cheese, at room temperature200g caster sugar3 tbsp plain flour 1 tbsp vanilla extract 6 eggs 100g soured cream 1 tbsp lemon juice EARL GREY PLUMS 100g caster sugar 1 tbsp lemon juice3 plums, halved, stoned and sliced 1 Put 2 tsp of the loose-leaf tea in a heatproof bowl, cover with 150ml of boiled water and leave to steep. Meanwhile, melt the butter in a small pan or the microwave, stir in the remaining 1 tsp of loose-leaf tea, remove from the heat,…

1 Roast chicken with anchovy butter, shallots and Hispi cabbage This is my favourite thing to cook when I have friends over. I serve mine with a bitter leaf salad and plenty of crispy potatoes. SERVES 4-6 | PREP 15 MINSCOOK 1 HR | EASY | GF 1.8kg whole chicken130g unsalted butter, softened20g anchovies5g thyme, leaves picked5g rosemary, leaves picked and finely chopped5g oregano, leaves picked and finely chopped3 garlic cloves, grated1 lemon, zested6 shallots, peeled and halved1 Hispi cabbage, cut into wedgesroast potatoes, to serve 1 Heat the oven to 220C/200C fan/gas 6. Spatchcock the chicken by laying it on a worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through both sides of the backbone. Remove the backbone and use it to make chicken stock later, if you…

The scenery, the sea air and some of the country’s very best produce... Cornwall has a lot to offer, especially when it comes to food. As the summer holidays draw to a close and the crowds disperse – but the warmer weather remains (hopefully!) – September is a lovely time to feast on top-notch fare, from pub grub and seaside picnics to fine dining and seafood platters. SEAFOOD PUB Gurnard’s Head, St Ives This vibrant mustard-yellow gastropub stands out among the stark green fields that surround it. The hearty menu is well received by locals and tourists alike, and the Sunday roast is particularly popular, best enjoyed after a bracing coastal walk. Head chef Max Wilson excels with classic fish dishes and innovative seasonal inventions, driven by the changing produce…

PERFECT HOST Coupe Perle glasses (£42/set of two, domesticsciencehome.co.uk). These glasses bring a sense of fun to your table with their delicate, petal-like shape and contrasting bobble stem in green or amber, plus a bold blue or yellow base. The design feels modern, with retro charm. Ideal for sparkling wine, or go wild by serving a cocktail in a bright, clashing colour. 3 INGREDIENT COCKTAIL This lapsang souchong boulevardier is complex, with hints of sweetness, smokiness and bitterness, but it’s improbably simple to make. Using tea means the water content is a little higher, so you don’t even need to stir it down much. You could double the recipe and make it ahead – just chill in the fridge until you’re ready to serve. Combine 25ml of freshly brewed and…

I’m a freelance food stylist and recipe writer, originally from Manchester, but I live in Walthamstow in London with my husband, Aaron, and baby daughter, Annie. The kitchen-diner is the extension we added onto our terraced house when we moved here in 2021, so essentially it is a big rectangular box – half is a dining area with built-in bench seating and half is the kitchen. It’s an L-shape of units and an island with natural plywood doors, grey micro-cement worktops, engineered oak flooring, white walls, lots of plants and the neon sign we had at our wedding. There are Scandi vibes with all the wood but it’s also quite modern and minimalist with black handles and taps. We designed the kitchen with entertaining in mind, so aside from weeknight…

RUDE HEALTH MAPLE & PECAN GRANOLA A blend of toasted pecans, Canadian maple syrup and wholegrains with extra crunch from sunflower seeds, this is perfect for breakfast or even for a quick cheat’s crumble topping. £4, rudehealth.com COX & CO CHOCOLATE Crafted from the finest single-origin Colombian cacao, these new mini bars are also the first in the UK to use flow-wrapped paper packaging, which drastically reduces waste. We loved the sweet-salty miso caramel flavour. £1.75/25g, coxandcocacao.com STELLAR VERVE WOK The double layer non-stick surface and deep sides make this sleek, stylish wok a whizz at stir-fries and fried rice dishes, and the anti-slip, cool touch handles give even better control on the hob. £125/28cm wok, stellar.co.uk TEN PM HOT CHOCOLATE A hot chocolate created especially for night-time rituals, this…

Coconut crab rice Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you’re using a large tin of coconut milk, just freeze the leftovers for another time – it freezes really well. SERVES 2 | PREP 10 MINSCOOK 15 MINS | EASY | GF 150g jasmine rice200ml coconut milk1 lemongrass stalk, woody outer layers removed, finely chopped2 spring onions, chopped100g white crab meat SAUCE 2 tsp grated ginger½ red chilli, chopped½ garlic clove, crushed2 spring onions, chopped1 lime, juiced1 tbsp fish sauce1 tsp caster sugarhandful of coriander, chopped, plus extra to serve 1 Rinse and wash the rice in a few changes of water then drain well. Put the rice in a pan with the coconut milk and 100ml of water. Stir in the lemongrass and spring onions, and…

Chicken kyiv salad Breaded chicken saves making croutons, and the garlic butter adds an extra punch to the dressing on the leaves. SERVES 2 | PREP 5 MINSCOOK 30 MINS | EASY 2 chicken kyivs (we used M&S)1 large head of Cos lettuce caesar salad dressing (we used Ocado)parmesan, to serve 1 Cook the kyivs following pack instructions, generally 25-30 mins on an oven tray at 200C/180C fan/gas 6. Put the tray into the oven as it heats up to help crisp the crumbs on the underside. Leave to cool for 5 mins. 2 Shred or tear the lettuce into a large bowl. Slice the kyivs and tip them into the bowl along with any garlic butter. Add some caesar dressing to taste and shave over parmesan to serve. PER SERVING…

De Durgerdam, Netherlands A 15-minute drive or boat ride from Amsterdam city centre, De Durgerdam is a collection of colourful clapboard houses strung along a dike in the rural wildlife-rich wetlands. At its centre a 17th-century inn has been meticulously restored into a stylish restaurant with rooms. Perch on a parasol-shaded bench out front for coffee and madeleines, while folk cycle past on a country escape, before sauntering down the jetty to swim off the pontoon. The destination restaurant, De Mark, is a collaboration between some of Amsterdam’s most applauded chefs. Dine waterside among the reeds or head inside for cosy, candlelit dinners with nods to the sea at every turn. The cocktail list twists classics with the likes of spiced honey sours while the nautical take on a caesar…

VINEYARD VISIT TILIA ESTATE Slovenia is a compact, under-the-radar destination whose diversity of landscapes has stacks to offer visitors who love the outdoor life. Tilia Estate runs a range of cellar tours and tastings of its wonderful wines, some conducted in English – contact them for details (tiliaestate.si). The nearby Theodosius Forest Village – with its seven luxurious wood cabins, some with hot tubs or saunas, set in idyllic woodlands next to its own vineyards – makes a perfect base to explore this beautiful region, where options include hiking, cycling, kayaking, climbing and paragliding (theodosius.si). SLOVENIAN WINE Wines from central Europe are creating something of a stir. While we’re all used to wines from Italy, France, Spain and Germany, those from further east have kept a low profile until recently.…

Double chocolate and salted caramel cake If you don’t want to make your own caramel sauce, use a shop-bought jar for an easy win. SERVES 12 | PREP 30 MINS PLUS COOLING | COOK 40 MINS | EASY CHOCOLATE AND SOURED CREAM SPONGES 200ml neutral oil (such as sunflower oil), plus extra for the tin200g golden caster sugar 3 eggs200g self-raising flour50g cocoa powder½ tsp bicarbonate of soda150g soured cream CARAMEL SAUCE 100g caster sugar150ml double cream 30g unsalted butterpinch of sea salt flakes CHOCOLATE FUDGE ICING 200g dark chocolate 200g icing sugar 200g unsalted butter, softened 1 Heat the oven to 180C/160C fan/gas 4. Oil two 20cm cake tins and line the bases with baking paper. Whisk together the oil, sugar and eggs in a large bowl until combined.…