Indholdsfortegnelse for October 2024 i Olive Magazine

What’s your entertaining style? I am very much a ‘put out a big sharing dish and let everyone help themselves’ kind of cook. I’d rather be relaxing with friends (and drinks) on the sofa than slaving away in the kitchen plating up perfect designer dishes. So I’m thrilled that we have Rosie Mackean’s breezy entertaining recipes in this issue (p26). Rosie is a genius at writing recipes with big flavour that look fantastic and can be prepped ahead for ease – I’ve already bookmarked the ossobuco for my next get-together. If you’re planning a city getaway this autumn, Edinburgh is such a great choice, absolutely packed with hidden foodie gems and all in a beautiful, walkable city. Have a read of our guide on p53 and get booking that train.…

Miso and chilli squash tarte tatin SERVES 4-6 | PREP 30 MINS PLUS RESTING | COOK 45 MINS EASY | V 500g neck of a butternut squash (keep the base for another recipe)1 sheet of ready rolled puff pastry4 tbsp butter1 tbsp honey 1 tbsp white miso 1 small red chilli, finely chopped small handful of sage leaves 25g vegetarian pecorino 1 Peel the neck of the squash and cut it in half lengthways. Use a mandoline or sharp knife to cut the squash into very thin slices. 2 Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a worksurface, keeping it on its paper, and cut out a 23cm circle (or a circle the size of the pan you’re using). Chill in the fridge on the paper. 3…

1 Steak and stout stew with cheddar and thyme dumplings This is a classic stew, with the addition of fluffy dumplings. Leave them out and serve with mash if you prefer. SERVES 6 | PREP 15 MINS COOK 3 HRS 20 MINS | EASY 3 tbsp vegetable oil3 tbsp plain flour1 tsp mustard powder1kg stewing steak, chopped into4-5cm chunks2 celery sticks, roughly chopped2 carrots, roughly chopped1 large onion, roughly chopped2 garlic cloves, roughly chopped1 tbsp tomato purée3 sprigs of thyme½ tbsp sugar440ml can of stout 300ml beef stock CHEDDAR AND THYME DUMPLINGS 250g self-raising flour5g thyme, leaves picked125g cold salted butter50g mature cheddar, finely chopped, plus a little extra for grating 1 Pour 1 tbsp of the oil into a large lidded casserole dish over a high heat. Season the…

Edinburgh’s food options have rarely been so exciting. A new generation of talent is busy creating casual spots and ambitious dining rooms that, dynamic and fresh, are turning this historic city into one of Britain’s hottest dining destinations. FOODIE NEIGHBOURHOOD Stockbridge Perched on the Water of Leith river and blessed with eye-catching architecture, this hip, upmarket inner suburb is a very pleasant 25-minute walk from central Edinburgh. Beyond its period charms (check cobbled Insta fave, Circus Lane), it is also a tasty place to eat. Acclaimed fine-dining restaurants eòrna and Avery, the latter having previously operated in San Francisco, rub shoulders with ambitious gastropub the Scran & Scallie, basement small-plates joint Skua, and the Last Word Saloon, sister bar to legendary cocktail spot Bramble. Wine geeks will love pace-setting wine…

Squash and sweet potato soup SERVES 6 | PREP 15 MINS COOK 35 MINS | EASY | V 2 tbsp olive oil2 onions, roughly chopped2 garlic cloves, crushed small piece of ginger, peeled and grated2 tsp ground cumin 1 tsp ground turmeric500g butternut squash, cut into chunks500g sweet potatoes, cut into chunks1 litre vegetable stock croutons and coriander leaves, to serve 1 Heat the olive oil in a pan over a medium heat and cook the onions, garlic and ginger for 10 mins, until the onions have started to soften. Add the cumin and turmeric and cook for 2 mins more. 2 Add the squash and sweet potato and cook, stirring, for another 3-4 mins. 3 Add the stock and bring to a simmer. Cook for 20 mins, until all…

Peanut butter chicken curry Grab a pot of good curry paste and a tub of peanut butter and you can create a deep, rich curry in no time. You can take this in a Thai or Indian direction, depending on which paste you use. SERVES 4 | PREP 10 MINS COOK 30 MINS | EASY 400ml tin of coconut milk3 tbsp Thai red curry paste or Indian curry paste½ tsp turmeric200ml chicken stock2 tbsp peanut butter400g chicken thigh fillets, cut into bite-sized pieces1 red pepper, chopped100g green beans, halved and blanched for 2 mins½ limejasmine or basmati rice and coriander or Thai basil, to serve 1 Scoop a couple of tablespoons of the thick coconut cream from the top of the tin and heat in a deep frying pan over…

Wild Escapes, Hampshire Nestled in the forest on sprawling Fullerton Farm, four treehouses have been crafted out of local materials to provide a luxuriously wild stay for those wanting to switch off. The structures were designed to minimise impact on the surrounding ecosystem, and rewilding is encouraged, so birds, deer and badgers are abundant. Each of the treehouses is unique – The Perigord is Scandi-chic, The Damselfly more modern-minimalist, The Fallow decked out in earthy tones and The Poppy the most rustic, complete with its own firepit. All have a few things in common: vineyard vistas, wood-burning stoves, snazzy glass showers and terraces with bathtubs that come with sycamore wood champagne flute rests for the complimentary Black Chalk English sparkling wine. Breakfast hampers are curated from Hampshire producers, including small-batch…

PERFECT HOST Theia cut whisky decanter, The Conran Shop (£120, theconranshop.com). This crystal glass decanter is designed by the Conran Shop and made in Slovakia. The cut glass design gives a stylish but unfussy finish. It would make a wonderful gift, with its modern and elegant shape giving a subtle nod to more traditional decanters. 3 INGREDIENT COCKTAIL Fig bellini If a peach bellini is your idea of summer in a champagne flute, surely this will be the taste of autumn. We’ve used crémant for this but you could use another sparkling white or rosé if you prefer. Blend two figs with 30ml of Frangelico until smooth, then push the mixture through a fine sieve to remove the seeds and skins. Divide the mixture between two champagne flutes or coupes…

Despite there being hundreds of tribes and different religions within Nigeria, there is one thing that is distinctive across the country: our big, bold, charismatic personalities. You will know you have encountered a Nigerian without them even mentioning where they are from. We learned to cook from the ages of nine and 10 in our grandma’s kitchen in Hackney, east London. Edo is the tribe that our grandmother is from. Our recipes and cooking methods are derived mainly from the Edo style of cooking, mixed with a little British cooking style, too. Nigerian cuisine offers a diverse array of snacks and meals, ranging from savoury to sweet. Here’s a list of some popular Nigerian food for you to discover and enjoy: chin chin, puff-puff, suya, akara, plantain chips and chapman.…

Cinnamon, pecan and apple crumble bars MAKES 8 | PREP 20 MINS PLUS COOLING | COOK 40 MINS | EASY 300g plain wholemeal or spelt flour 200g cold unsalted butter, cubed100g light brown soft sugar 50g chopped pecans 1 tsp ground cinnamon1 tsp ground ginger APPLES2 medium cooking apples, peeled, cored and chopped2 tbsp caster sugar½ lemon, juiced 1 Heat the oven to 200C/180C fan/gas 6. Put the flour and butter in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Stir in the brown sugar. Line a 20cm square baking tin with baking paper, leaving plenty overhanging the rim, and tip in half of the crumble mixture. Press down into an even layer using the back of a spoon or spatula, then bake for 15-20…

CHARLIE BIGHAM’S INDIAN BANQUET Serve a spicy feast for two with mix-and-match dishes – the banquet includes a classic curry, a side and rice or naans. There are three new side dishes to choose from: tandoori chicken wings, black dhal or garlic naan. £12.50 per banquet, Tesco TENUTA LAMIOTTE EXTRA-VIRGIN OLIVE OIL BIO Made from green Sicilian Nocellara olives, this oil is extracted at low temperatures to preserve the natural richness and robust taste. Use to finish dishes or as a dip. £25/750ml, kingsfinefood.co.uk DININGS UMAMI CHILLI OIL Chef Masaki Sugisaki and the team at Dinings SW3 have launched a selection of condiments and bottled cocktails to enjoy at home. The legendary 20-ingredient crunchy chilli oil can be used on almost anything. £13/160g, diningssw3.co.uk ROCK ROSE SMOKED ORANGE GIN A…

If you’re looking to improve your mood, sleep better, and reduce feelings of stress, anxiety and depression, then adapting your diet to increase serotonin levels could be worth trying. Serotonin has a wide range of benefits to our health and wellbeing, so it’s no wonder that it’s had a recent boom of people talking about it online. The good news is it’s possible to up your intake naturally. Alongside eating more protein-rich foods, exercise, sunshine and minimising stress can all contribute to your serotonin levels. WHAT IS SEROTONIN? Serotonin is a brain chemical which helps to reduce stress in the body, contributes to good sleep and appetite, plays a key role in regulating mood and increases feelings of happiness. Serotonin is converted from an essential amino acid, L-tryptophan. If we…

1 Chef collaboration FHIOR, EDINBURGH Chef patron Scott Smith showcases Scottish ingredients in his innovative tasting menus and highly seasonal, monthly ‘mixtapes’, where up to 10 diners are walked through each ever-changing dish and drinks pairing. From late September through to October, he’s invited four chefs from around the UK to join him in The Native Series. Diners can expect six stunning courses, from coast to field and sea to land, presented by chefs Stevie McCarry of Northern Ireland’s Lir; Hywel Griffith of The Beach House, Oxwich; Calum Montgomery of Edinbane Lodge, Isle of Skye; and Paul Leonard from The Forest Side, Lake District. fhior.com/events 2 Classic reborn JULIE’S, NOTTING HILL Iconic is a word often used to describe this west London institution, with its history of celebrity visitors and…

I’m Aktar Islam, chef at Opheem, Birmingham’s first and only two-Michelin-starred restaurant, and Aktar at Home, a nationwide home delivery service. When I’m not cooking at Opheem, you’ll find me on the box as a mentor/judge on Great British Menu and MasterChef. I’m a born and bred Brummie and currently live in central Birmingham with my partner Mischke. I have a modern-style kitchen by SieMatic which is just under six metres long and five metres wide. It has lots of dark wood with a satin finish, and different shades of Dekton on the surfaces and backsplash, which work beautifully with the anthracite Gaggenau cooking suite. My favourite part is the central island, which is just under 3.5 metres long and 1.8 metres deep; the worksurface is Kelya Dekton, which sits…