Indholdsfortegnelse for December 2024 i Olive Magazine

Does the thought of the festive season fill you with sparkly, tinsel-adorned joy, or just a little bit of trepidation? If it’s the latter, turn to page 56 to read our guide to keeping calm during the holidays – psychologist Suzy Reading has included some mindfulness practices and takeaway tips to use when things get overwhelming. To ease your way in the kitchen, queen of effortless entertaining, Donna Hay, is sharing her simple recipes with a wow factor (p26). Plus, social media sensation Seema Pankhania has given us plenty of inspiration with her inventive, flavour-packed dishes – great for treating friends and family (p44). And, if you want to treat your future self, we have a lovely guide to winter sun destinations on page 82. From a Caribbean retreat to…

Butter turkey curry This is a great way to use up left-over turkey and revive jaded Christmas palates. You can also use the butter sauce to make a vegetable curry (cauliflower works well) or use paneer instead of turkey, if you prefer. The herb and pomegranate salad elevates it, while the sweet-sour spiced cranberry chutney is a great cheat. SERVES 6 | PREP 10 MINS COOK 45 MINS | EASY | GF 400g left-over roast turkey, cut into large chunks½ lemon, juiced1½ tsp garam masala1 tsp ground turmeric naan, cooked basmati rice and lime wedges, to serve BUTTER SAUCE 30g unsalted butter1 tbsp neutral-tasting oil, such as vegetable oil1 cinnamon stick6 cardamom pods, bashed1 large onion, chopped3 garlic cloves, crushed1 tbsp finely grated ginger2 tsp ground cumin1 tsp ground coriander2 tsp Kashmiri chilli…

1 Garlic mushroom and brie galette This simple tart is a great standby to have for a quick throw-together meal. Serve alongside a crisp green salad with a sharp mustardy dressing. SERVES 4 | PREP 10 MINS COOK 30 MINS | EASY | V 1 tbsp olive oil 400g chestnut mushrooms, thickly sliced1 garlic clove, crushed375g puff pastry1 tbsp crème fraîche 1 tbsp dijon mustard1 tbsp chopped chives200g brie, sliced1 egg, beaten to glaze green salad, to serve 1 Heat the oil in a large, wide frying pan and cook the mushrooms with some seasoning for 4-5 mins on a high heat until the mushrooms are getting a little colour and most of the liquid has evaporated. Add the garlic and cook for 1 min then take off the heat and…

Martinez The martinez is the missing link between the manhattan and the dry martini – it’s got all the spicy sweetness of an old-style whiskey drink but you can also see the martini’s gin-and-vermouth formula waiting in the wings. Its heyday was the 1880s – an age when gin cocktails were still generally made with sweetened Old Tom gin. If you want to make an authentic martinez, then Hayman’s Old Tom is excellent. But you can busk something good with modern-day London dry gin and a dash of maraschino liqueur. GLASS cocktail glassGARNISH twist and/or olive METHOD stir with ice and strain 50ml Old Tom gin 50ml red vermouth dash of Angostura BittersOR IF YOU DON’T HAVE OLD TOM GIN40ml dry gin25ml red vermouth5ml Luxardo Maraschino Liqueur dash of Angostura…

FOODIE NEIGHBOURHOOD Bishopthorpe Road Many visitors to York never stray beyond its ancient city walls. That is a mistake – turn right past Clifford’s Tower, for example, and you will soon find yourself on Bishopthorpe Road (Bishy Road, to locals). This cute enclave of small indie businesses and pavement cafés is abundant with good food at next-level bakery Flori, brunch-lunch faves Robinsons Café and Pig & Pastry, Trinacria’s gelateria, coffee and cake stop Stanley & Ramona, or the Good Food Shop deli, whose lush salads and sandwiches are useful if picnicking in nearby Rowntree Park. Later, check out bar, Angel on the Green, home to RAD’s pizza and hip supper clubs; chill in charming wine shop slash bar, 2 Many Wines; or visit legendary fine dining restaurant, Melton’s, now in…

Unusually, Exhibition is a table-service restaurant where you can order from three different kitchens: Scandiinfluenced Osma, Basque homage Baratxuri and, subject of this month’s review, Jaan. A spin-off from chefs Max Yorke and Julian Pizer’s contemporary bistro, Another Hand, Jaan’s menu revolves around Persian-inspired flatbreads, served topped or with dips. Other stand-alone Jaan dishes range from, for example, grilled prawns with roast garlic, pickled chilli and zhoug, to glazed chicken wings, muhammara, sweetcorn and chilli crisp. Dining aside, Exhibition’s hip remodelling of the historic St George’s House also includes a late bar with DJs and diverting cocktails. exhibitionmcr.co.uk Our pro says Exhibition’s large open-plan space: comprising a bar, prominent DJ booth, restaurant section and three open kitchens, could feel a bit much – cool but frenetic. Instead, in its detail…

Harissa chicken with sour cherry and pistachio freekeh stuffing SERVES 4 | PREP 20 MINS COOK 1 HR 45 MINS | EASY 300g green freekeh3 tbsp olive oil1 large red onion, finely chopped1½ tsp ground cinnamon10 green cardamom pods, seeds extracted and crushed to a powder2 tsp ras el hanout500ml chicken stock1 lemon, zested and juiced100g dried cherries, chopped75g roasted pistachios, chopped25g butter20g parsley, chopped1.85kg free-range chicken2 tbsp harissa paste3 large garlic cloves, minced roast potatoes with gravy or leafy green salad, to serve 1 Wash the freekeh in a sieve, tip into a bowl, cover with cold water and leave to soak for 15 mins. 2 Heat 2 tbsp of the oil in a large pan, then fry the onion for 7-8 mins or until it just starts to brown. Add…

Chocolate and clementine torte SERVES 8-10 | PREP 20 MINS COOK 1 HR | EASY 3 clementines, 1 zested to finish200g dark chocolate125g golden caster sugar100g ground almonds2 tbsp cocoa powder, plus a little extra for dusting3 eggs, separated 1/2 tsp baking powder BOOZY CREAM 300ml double cream2 tbsp icing sugar1 tbsp Cointreau or Grand Marnier1 clementine, juiced to make 1 tbsp 1 Put 3 clementines in a microwave-proof bowl. Add 200ml of water, cover and microwave on high for 15 mins, turning halfway through (or simmer for 30 mins in a small covered pan). Leave to cool, still covered. Melt the chocolate in short blasts in the microwave. 2 Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm round springform tin with baking paper. Cut the…

One-pot smoky pancetta pasta This couldn’t be simpler – fry the pancetta to release the smokiness, then everything else simmers together. SERVES 2 | PREP 5 MINSCOOK 20 MINS | EASY 1 tbsp olive oil75g smoked pancetta, diced1 garlic clove, crushed½ tsp smoked paprika1 tbsp tomato purée150g cherry tomatoes, halved400ml chicken or vegetable stock200g short pasta (such as fiorelli)2 tbsp soft cheese½ tsp each ground black pepper and finely chopped rosemarycrusty bread, to serve 1 Heat the oil in a wide lidded frying pan. Cook the pancetta for a few minutes until it starts to crisp. 2 Add the garlic and cook for 1 min, then stir in the paprika and tomato purée. 3 Add the tomatoes and stock, and stir together, then add the pasta and stir again. Bring…

Festive party season is in full swing and, by the time you’ve negotiated various celebrations, extended family reunions and New Year get-togethers, you’re likely to be well and truly spent. This time of year is full of fun and a great chance to catch up with old friends. However, if you throw in the pressures of present buying and family visits, late nights and too much wine, it can become more struggle than celebration. For anyone experiencing financial concerns, wonky family dynamics, competing needs, conflicting ideals or navigating loss, this season might feel like a tough one. Even when life is smooth, it can be a time of high expectations, a pressure cooker of trying to keep everyone happy all the time, not to mention the effects that the deep,…

Castara Retreats, Tobago The tropical climate of the Caribbean makes this cluster of islands with golden sand beaches and balmy sea temperatures a go-to destination for winter sun. On Tobago’s north coast lies Castara, a friendly beach village with a laid-back culture. Born-and-bred locals Derek (aka Porridge) and Jeanelle Lopez welcome guests to their small eco boutique, Castara Retreats. The collection of treehouse lodges nestled into lush hillside rainforest are designed to soak up breathtaking views of the sun setting over the Caribbean Sea. Sun spills through intricately carved window frames into minimally decorated cedarwood suites, brightened with colour pops from handwoven fabrics on four-poster beds, local contemporary art and the flutter of resident hummingbirds. At open-air multi-level restaurant, Caribbean Kitchen, you can sip on passion fruit mojito sundowners before…

PERFECT HOST Sage The InFizz Fusion (£179.95, sageappliances.com). This is an extraordinary bit of innovation. Soda makers/carbonators at home typically have only been able to add fizz to water. By making the nozzle detachable and therefore cleanable, this machine can carbonate any drink. We made up a batch of elderflower cordial with still water and then carbonated the mixture, rather than adding cordial to sparkling water, and we found the flavours to be more integrated, plus you can vary how fizzy the level of carbonation is. You can create lovely cocktails this way, mocktails, too, and even carbonate wine. This makes a terrific gift for the drinks nerd in your life. 3 INGREDIENT COCKTAIL Make-ahead manhattan Pre-batched cocktails have been in focus for a while but they need to catch…

Local food is celebrated throughout all of Japan but perhaps nowhere more so than in Hokkaido. The country’s northernmost island is well known not only in Japan but also internationally for the quality of its seafood, dairy products, fruit and ramen, among countless other superlative local specialities. Hokkaido’s unique food culture is a direct result of its unique history. Hokkaido was not officially part of Japan until 1869, when it was annexed by the Meiji government in order to fortify the country’s borders against encroachment by the Russian Empire. Hokkaido’s flatter terrain and colder climate made it difficult to grow rice and other typical Japanese staples, so Japan employed agricultural scientists from the USA and Europe to help establish Western-style farms there. This resulted in what would become many of…

Latte loaf cake SERVES 10 | PREP 5 MINS PLUS COOLING | COOK 45 MINS | EASY 175g unsalted butter, softened, plus extra for the tin85g caster sugar85g soft light brown sugar3 eggs175g self-raising flour2 tbsp instant espresso powder, dissolved in 2 tbsp of boiling water and cooled completely LATTE FROSTING 100g unsalted butter, softened200g icing sugar1 tsp instant espresso powder, dissolved in 1 tsp of boiling water and cooled completely, plus extra powder for dusting½ tsp vanilla extract 1 Butter a 900g loaf tin and line with a wide strip of baking paper, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4. 2 Beat together the butter and sugars in a bowl using an electric whisk until pale, light and fluffy. Beat in the eggs, one at a…

PIP & NUT PEANUT BUTTER STUFFED OAT BARS Generously packed with the brand’s award-winning peanut butter, these oat bars are available in three flavours: original, chocolate and apple & cinnamon. Perfect for a grab and go breakfast. £1.35 per bar, pipandnut.com CITIZENS OF SOIL OLIVE OIL CLUB Single-estate, small-batch extra-virgin olive oils, sustainably sourced and delivered monthly with flexibility to pause, skip or cancel. The oils come in stylish 500ml pouches that produce 15 times less carbon footprint than traditional glass bottles. £15 per month, citizensofsoil.com CORNISH SEA SALT X KEYNVOR CANDLE A delicious-smelling collab between Cornish Sea Salt Co and luxury fragrance company Keynvor. Choose from fresh sea spray, bergamot and fir or smoky cherrywood, green oak and applewood. £28, cornishsesalt.com, keynvor.co.uk COCKBURN’S 10-YEAR-OLD TAWNY PORT Christmas favourite Cockburn’s has…

Balsamic tomato chicken parma Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto. The roast tomatoes and balsamic sauce make the perfect finish. SERVES 4 | PREP 15 MINS COOK 30 MINS | EASY | GF 60ml balsamic vinegar1 tbsp extra-virgin olive oil, plus extra for drizzling1 tbsp soft brown sugar sea salt and cracked black pepper600g cherry tomatoes4 x 180g chicken breast fillets, trimmed60g finely grated parmesan2 x 125g fresh mozzarella, well drained and each sliced into eight pieces4 oregano sprigs8 slices of prosciutto 1 Preheat the oven to 200C/180C fan/gas 6. 2 Combine the balsamic vinegar, oil, sugar, salt and pepper. 3 Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake…

Crispy chilli garlic Kerala prawns Kerala has some of the most delicious fish and shellfish I’ve ever had, smothered in garlic and fried in coconut oil. I’ve been dreaming of it ever since. Seafood with Indian flavours isn’t something that I grew up with but it is incredibly popular in the south of India. Make sure you mop up that crispy garlic chilli oil with some naan. Dried chillies and chilli flakes vary a lot in heat, so taste your chilli oil and add a bit more chilli powder if you want it spicier. In this recipe I use Sichuan long dried chillies, which tend not to be too spicy. And if you want to reduce the heat, remove the seeds. SERVES 4 | PREP 25 MINS COOK 20 MINS…

Roasted squash with toasted grains Once you roast grains like this in the oven, you won’t look back – it’s the best topping to add texture to your meals. The relish adds a bright freshness, contrasting well with the sweet, soft squash, and you can add any other seasonal veg that you have to hand, like roasted beetroot or celeriac. SERVES 4 | PREP 15 MINS COOK 45 MINS | EASY | 1 large squash, deseeded, skin left on, cut into 2.5cm-thick slices2 garlic cloves, unpeeled4 tbsp extra-virgin olive oil250g pre-cooked mixed grains400g tin cannellini beans2 tbsp tahini1 lemon, juiced20g parsley, finely chopped50g green olives, finely chopped2 tbsp apple cider vinegar 8 PLANTS 1 Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with baking paper. 2…

1 Pop-up to permanent NEST FARMHOUSE, NORFOLK After a series of Norfolk pop-ups, the team behind London’s Nest and St Bart’s has opened a permanent restaurant with rooms in a converted cattle shed on a working farm in Docking. Neatly separated from the action there’s no risk of muddy footprints in its artfully simple dining room. Not that it’s uptight: expect rustic dishes on its seasonal menu, like bone marrow on focaccia; osso buco with turnip mash, salsa verde and horseradish; crisp garlic potatoes; and doughnuts with pumpkin caramel and nutmeg custard. Local suppliers, including Brancaster Seafood Co and West Lexham biodynamic veg, are proudly namechecked, as are wines from Cobble Hill vineyard and stout from Woodforde Brewery. Sink into a fireside sofa for a post-dinner negroni or book one…

We’re Paul Firmin and Niko Dafkos, co-founders of Earl of East, a business that started as a side-hustle 10 years ago, and has evolved into a lifestyle brand with three stores in London and our own line of home fragrance and bathing products that are stocked worldwide. We live in Leyton, east London, in a home that’s become a real sanctuary for us. It’s a new-build that we’ve filled with personal touches and one-off pieces from our travels, making it feel warm and inviting. It’s just us and our dog, Piper, but we love to host when we can. Our kitchen is open-plan and the heart of our home. It’s relatively modest in size with sleek, minimalist cabinetry and an island that’s perfect for both cooking and hanging out. There’s…