Indholdsfortegnelse for November 2024 i Olive Magazine

Late autumn might bring colder, shorter days but it also means lots of good things, like cosy nights in, warming soups and stews, and the official return of roast season (did it ever go away, though? I do love a summer roast). This month’s cover star is an absolute winner from our super-talented content producer Helena Busiakiewicz. She’s taken a classic porchetta and given it a spicy twist by stuffing it with fragrant lemongrass, lime leaf and chilli. The combination of meltingly tender pork, crisp crackling and a hit of spice is irresistible – try it next Sunday. Elsewhere in the issue, we have Manon Lagrève’s effortlessly chic entertaining recipes, from an ingenious prawn spaghetti with rosé, to a rich, cheese-laden tartiflette. This is just the kind of food I…

Fragrant spiced porchetta with lemongrass and lime leaf SERVES 8-10 | PREP 20 MINS PLUS OVERNIGHT MARINATING COOK 4 HRS | MORE EFFORT | GF 2.5kg flat pork belly, bones removed, skin scoredSPICE PASTE4 garlic cloves, finely chopped4 lime leaves, stalks removed, roughly torn1 shallot, finely chopped1 tbsp tomato purée 1 tsp ground turmeric 2 lemongrass stalks, outer woody leaves removed, then finely chopped25g ginger, peeled and finely chopped1 lime, zested and juiced½ tbsp fish sauce1 red chilli, finely chopped1 tsp sugar 1 Pulse all the spice paste ingredients, with a good pinch of salt and pepper, in a mini chopper or food processor until you have a smooth paste. Do not be tempted to loosen it with water – you don’t want it to be too loose as it…

1 Poached cod with spiced coconut broth and udon noodles This is a quick and nourishing bowl that is really comforting on cold winter nights. SERVES 2 | PREP 10 MINS COOK 25 MINS | EASY 2 tbsp coconut oil1 shallot, finely chopped3 garlic cloves, finely chopped10g coriander, stalks finely chopped, leaves picked1 red chilli, finely chopped20g ginger, finely chopped1 lemongrass stalk, bashed and tied in a knot5g turmeric, grated, or 1 tsp ground turmeric1 tsp coriander seeds, lightly bashed3 lime leaves400ml tin of coconut milk2 tsp palm sugar2 tbsp fish sauce2 limes, 1 juiced, 1 cut into wedges to serve250g Norwegian cod loin fillets300g mixed stir-fry vegetables (ours contained long-stemmed broccoli, pak choi and baby corn)2 x 150g straight-to-wok udon noodles 1 Put a deep wok or frying pan…

One-pot autumn warmer A vegan one-pot packed with plenty of ginger, garlic and turmeric to support your immune system, plus beta carotene rich sweet potatoes for vitamin A and eye health. SERVES 4 | PREP 10 MINS COOK 40 MINS | EASY | V 2 tbsp olive oil1 onion, finely chopped1 celery stick1 carrot, finely chopped1½ tbsp grated ginger2 garlic cloves, crushed2 tsp ground cumin2 tsp ground turmeric pinch of dried chilli flakes600g sweet potatoes, peeled and cut into 2cm cubes400ml reduced-fat coconut milk400g vegetable stock or water800g cannellini or butter beans, rinsed and drained320g greens (such as kale, broccoli florets, spinach or cabbage)1 lemon, juiced 1 Heat the oil in a pan over a medium heat and fry the onion, celery and carrot for 10 mins until soft. Stir…

Auberge La Coste, Provence, France Château La Coste blends art, wine and architecture for a gourmet getaway set among 130 hectares of biodynamic vineyards in the Provence hills. Auberge La Coste is the newest addition to the 17th-century estate, resembling a Provençal village of pastel buildings, aromatic lavender and gently bubbling fountains. Simple rooms have super-sized beds, waterfall showers and eco-friendly bath products, with freshly baked lemon cakes waiting for you on arrival. Some offer views of the vines from balconies and little gardens. Take breakfast alfresco on the Auberge’s sunny terrace, then explore the grounds with a guided art tour. Giant sculptures (including works by Damien Hirst and Tracey Emin) and five hidden galleries are tucked into the rolling vineyards, turning the landscape into an open-air museum. Learn the…

PERFECT HOST Sandralexandra Cocktail & Nibble Murano Glass Sticks (£95/set of five, maisonflaneur.com). If you want to add some style to your drinks without updating your entire glassware collection, you could add these delightful glass cocktail picks. Topped with these whimsical vegetable designs they are great for skewering an olive for a martini or a cherry tomato for a bloody mary, but also help you identify whose drink is whose at your next soirée. 3 INGREDIENT COCKTAIL Cranberry gimlet This spin on a gimlet is sweet with a subtle sharpness and the syrup gives it a lush vivid pink glow. The syrup is easy to make and yields 200ml, so enough for another round. Start by making a cranberry syrup – put 100g of frozen cranberries into a pan with…

Sài Gòn is a sweltering mayhem of organised chaos with colonies of Hondas alerting their approach with a continuous sing song of beeps in all directions. Along the pavements towered by high phoenix and flowering mimosa trees seat tightly parked bikes slanted among street vendors peering in shade, fanning sweet treacle lemongrass meat skewers over a smoky charcoal grill. Everyone stops for a bit of self-care within the balanced bowls of cold noodle salads served with a sweet, sour, hot and umami nuoc mam. Food culture is ripe along the streets with dominoes of vendors selling their season’s harvest, pre-steamed sweet snacks wrapped in banana leaf, bánh mì specialities, air-conditioned noodle soup restaurants and cafés where everything slows down for a blast of caffeine, slowly dripping robusta bean coffee scenting…

Tiramisu brownies MAKES 16 | PREP 20 MINS PLUS OVERNIGHT CHILLING COOK 30 MINS | EASY 100g butter, chopped200g 70% dark chocolate, chopped4 eggs250g golden caster sugar100g plain flour1 tsp baking powder30g cocoa powder, plus extrafor dusting3 tsp instant espresso powder1 tbsp of KahlúaTOPPING200g mascarpone200ml double cream1 tbsp icing sugar2 tbsp Kahlúa 1 Heat the oven to 180C/160C fan/gas 4. Line a 20-22cm square deep brownie tin with baking paper, leaving some of it overhanging. 2 Melt together the butter and chocolate in a microwave in short blasts or in a bowl set over a pan of gently simmering water. Cool to room temperature. 3 Whisk together the eggs and sugar until thick and pale, and the mixture leaves a trail when the whisk is lifted out. 4 Fold the…

Pear, ginger and almond tart SERVES 6-8 | PREP 20 MINS PLUS CHILLING | COOK 45 MINS | EASY 3 small ripe pears, peeled, halved lengthways and cores removed25g flaked almondsFRANGIPANE100g butter, softened100g caster sugar 50g ground almonds1 tbsp ground ginger 2 eggs 100g self-raising flour 2 stem ginger balls, chopped, plus 3 tsp stem ginger syrupPASTRY200g plain flour, plus extra for dusting100g butter, cold, diced1 tbsp icing sugar 1 egg 1 Make the pastry by whizzing together the flour, butter and sugar in a food processor until it resembles crumbs. Add the egg and pulse again with 1-2 tbsp of ice-cold water until it forms a ball. Wrap and chill for 30 mins. 2 Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured…

Crispy chicken with harissa honey butter SERVES 2 | PREP 5 MINS COOK 30 MINS | EASY 2 breaded chicken escalopes or steaks50g butter or 3 tbsp olive oil2 heaped tsp rose harissa1 tsp honey2 tsp baby capers200g green beans2 eggs, fried to serve 1 Cook the chicken escalopes in the oven following pack instructions. Heat the butter or oil in a pan, then stir in the harissa, honey and capers. 2 Simmer the beans until just tender. Drain and toss with half the flavoured butter. 3 Divide the beans and chicken between two plates, then top with a fried egg and drizzle over the rest of the butter. PER SERVING 462 kcals | fat 31.7G | saturates 14.2G | carbs 20.5G sugars 8.3G | fibre 6.1G | protein 20.6G…

Get yours from your nearest Tesco, Sainsbury’s, Morrisons or Waitrose. Energising breakfast bowl Get closer to your daily quota of fruit and veg with this breakfast, which also helps to support your immunity. SERVES 4 | PREP 15 MINS PLUS OVERNIGHT CHILLING | EASY 25g chopped walnuts or almonds2 kiwis, peeled and chopped200g pineapple or mango, sliced handful of blueberries maple syrup, to serve (optional)OVERNIGHT OATS200g porridge oats200ml kefir or natural yogurt, plus extra to serve1 apple, grated250ml milk, plus extra to serve2 tbsp mixed milled seeds1 tbsp chia seeds, plus a pinch to serve2 dates, pitted and chopped 1 Put the overnight oats ingredients in a bowl and mix well. Cover and chill overnight, or for up to three days. 2 To serve, add a splash more milk to…

1 New opening LOLO, BERMONDSEY olive favourite José Pizarro has opened an all-dayer next to his tiny tapas bar, José, on Bermondsey Street, adding a few British and French elements to the menu. Breakfast on baked eggs with chorizo, croissants or kouign-amann. Snack on devilled eggs with anchovy, ham and cheese bikinis (bite-size sandwiches) with a cava, albariño or sherry, or try the more substantial British cheeseboard or pork stew with mash. The room is warm and welcoming in pink tones, and with stunning British art including pieces by Tracey Emin and Norman Ackroyd. josepizarro.com 2 New opening ELEMENTS, BEARSDEN, GLASGOW Scottish ingredients, some foraged from Loch Lomond, feature in chef Gary Townsend’s new Glasgow venture, along with more global influences. Its dark wood and navy décor creates a warm vibe,…

WHERE TO VISIT BABANEURIS MARANI In the rolling foothills of the Caucasus Mountains at the heart of the Kakheti region, this newly renovated boutique hotel has 11 hectares of vineyards and a winery making traditional qvevri wines. As well as tastings and tours, hiking, cycling and horse riding experiences can be arranged to explore this beautiful area, or there’s a heated pool with fantastic views to enjoy. The restaurant serves traditional Georgian food made with a modern touch and local produce. babaneuri.com GEORGIAN WINE The proud declaration of Georgian winemakers is ‘8,000 vintages’. Georgia, butting onto the Black Sea, and with Russia, Azerbaijan, Armenia and Turkey as its neighbours, is considered to be the birthplace of wine. Archaeological excavations show that wine has been made here continuously for more than…

I am lucky enough to live here in the Forest of Dean with my husband, Ted, our Welsh collie, Bill, and Henry the cat. I taught home economics for over 40 years and I’m now retired, but do bed and breakfast, and cook privately in other people’s homes. Together with our grandchildren this keeps me busy. The kitchen has a lot of glass and exposed steelwork, which gives it a contemporary, almost industrial feel, which is blended with more traditional elements like the cabinetry. We built the kitchen extension to take advantage of the location and views of the garden and beyond. It is rectangular in shape with a full-height ceiling over the kitchen and a mezzanine over the utility area to the rear. It has carefully placed picture windows,…

BIRCHALL GREEN TEA & MINT Green tea is thought to have numerous health benefits, including improved metabolism and enhanced focus, and this delicious blend is an easy way to drink it.£4.25, ocado.com POLLI SUNDRIED CHERRY TOMATOES IN OIL Quality Italian staples for your storecupboard – we loved the sweet sundried cherry tomatoes – perfect for bumping up the flavours in a ragu. £2.45, Tesco HEVVA! TINNED FISH A new Cornish cannery specialising in UK-caught, sustainable seafood. Think meaty Cornish mussels in ’nduja, hake in lemon oil and West Country bouillabaisse bursting with mussels, crab and squid.£5.95, thetinnedfishmarket.com BLACKFIRE GHOST PEPPER & BLACK LIME KETCHUP This dark, rich ketchup marries the fiery heat of ghost peppers with the tangy depth of black limes, creating a uniquely savoury condiment. £5.50, blackfirefood.com WEE…

Salmon en croûte This looks fancy and complicated but it isn’t. Let’s impress your guests together! SERVES 6 | PREP 40 MINS PLUS CHILLING | COOK 25 MINS | EASY 1 whole salmon fillet, skin removed400g smoked salmonbunch of spinach leaves500g ready-made shortcrust pastry plain flour, for dusting1 egg, lightly beatenFILLING1 shallotbunch of dillbunch of parsley2 tbsp capers1 lemon, zested and juiced240g cream cheese 1 To make the filling, either use a food processor or finely chop the shallot, dill, parsley and capers. Add the lemon zest and juice, then finish with the cream cheese. Set aside in the fridge. 2 Slice the fillet lengthways from the middle, but only cutting three-quarters of the way through, leaving 1-2cm of fillet still attached. 3 Lay some clingfilm on a worksurface and…

MIRA MANEK, AUTHOR OF PRAJNA – AYURVEDIC RITUALS FOR HAPPINESS: “Ashwagandha is an adaptogenic herb used in ayurveda that helps reduce stress and boost energy levels. It also has balancing properties that are beneficial to all dosha types. It helps regulate cortisol levels, which reduces stress and anxiety, and improve mental clarity to promote more calm – hence, many find it leads to improved sleep quality. Plus, studies have found it may improve cognition and memory. Ashwagandha can be a powerful addition to your daily habits and life.” KIMBERLEY WILSON, PSYCHOLOGIST AND NUTRITIONIST: “I’m diligent about taking a vitamin D supplement. As a black woman, I’m at an increased risk of vitamin D deficiency, due to melanin reducing the conversion of UVB to vitamin D in my skin. In fact,…

Spanning some 800 square miles, the Cotswolds is a haven of hills and countryside, peppered with charming towns and villages. It’s also home to a vibrant array of indie businesses and exciting local food. FOODIE TOWN SPOTLIGHT Moreton-in-Marsh In the Evenlode Valley, within the Cotswolds Area of Outstanding Natural Beauty, the market town of Moretonin-Marsh makes an ideal base for a foodie trip. A short hop from popular villages and towns such as Daylesford (famous for its organic farm, shop and restaurant), Chipping Norton and Stow-on-the-Wold, it benefits from good public transport links including direct trains to London. The main street is lined with handsome stone buildings dating from the 17th and 18th centuries, many of them shops, tea rooms, pubs and places to eat. There are plenty of places…