Indholdsfortegnelse for January 2025 i Olive Magazine

Whether you are a die-hard new year resolution maker or not, January always feels like a good time to shake things up a bit. But rather than giving something up, why not try adopting a new healthy habit? Our health editor, Emma, has written a brilliant guide on p42 with simple tips on improving nutrition along with some nourishing recipes to get you started. We’ve also got some beautiful winter retreats to explore on p62 – from a French forest refuge to an Alpine Swiss lake escape and a peaceful Cotswold spa hotel, these are places to dream about on grey January days. Elsewhere in the issue, we have Angela Hui’s wonderfully nostalgic recipes (p26), inspired by her childhood memories of her family Chinese takeaway – I’ve already made her…

Saucy peanut udon noodles SERVES 2 | PREP 5 MINS COOK 10 MINS | EASY | V mixture of sugar snap peas, green beans, carrot ribbons, baby corn and baby pak choi leaves300g straight-to-wok udon noodles SPICY PEANUT NOODLE SAUCE smooth peanut butter TO SERVE spring onions toasted sesame seeds 1 Put all the sauce ingredients in a bowl with 4 tbsp of just-boiled water and whisk until combined. 2 Heat a pan or wok of salted water until boiling. Blanch the vegetables and noodles for 1 min, separating the noodles. Drain then tip back into the pan, add the sauce and toss together (add another splash of water if needed – you want it quite saucy). 3 Divide between warm bowls and top with spring onions, sesame seeds and another…

1 Chopped salad with crispy rice and herby kefir dressing Using microwave rice helps add texture to this salad. Feel free to use any seasonings you like to coat the rice with. SERVES 2 | PREP 15 MINS COOK 20 MINS | EASY | V GF 250g pack of microwave rice2 tbsp olive oil¼ tsp ground turmeric2 celery sticks, finely chopped½ cucumber, seeds removed, finely chopped1 small red onion, finely chopped1 avocado, roughly chopped75g radishes, sliced50g Nocellara olives, roughly chopped10g dill, roughly chopped175ml kefir20g chives, finely chopped20g basil, torn1 lemon, zested and juiced seed mix, to serve (optional)50g feta, to serve (optional) 1 Heat the oven to 200C/180C fan/gas 6. Spread the rice on a lined baking tray, making little clumps with your hands – you don’t want it completely separated. Drizzle…

FOODIE TOWN Hexham and around Pretty, historic Hexham is both a jumping off point to reach many of Northumberland’s best restaurants (and attractions like Northumberland National Park and Hadrian’s Wall) and a hub of good flavours in itself. Shop at artisan bakery The Grateful Bread, Robson & Sons butcher (established 1894), The Natural Grocer Market & Social and, on the second and fourth Saturday of each month, Hexham Farmers’ Market, which draws in makers of anything from kimchi to honey. Just a few miles down the road, the handsome village of Corbridge is also home to the highly rated Corbridge Larder (a deli including 100-plus cheeses, downstairs, with The Heron Café up top), Grant’s Bakery, chocolate truffle makers Coffuffle, and Corbridge Cookshop, a treasure trove for kitchen kit. In season,…

Smoked mackerel and dill pasta Eat this warm, or cool and pack into lunch boxes as a delicious pasta salad. SERVES 2 | PREP 10 MINSCOOK 12 MINS | EASY 1 tbsp baby capers1 large lemon, zested and juiced1 red chilli, finely chopped½ garlic clove, crushed3 tbsp extra-virgin olive oil150g short pasta (casarecce or fiorelli work well)2 fillets of smoked mackerel large handful of dill, chopped, plus a little extra (optional) 1 Put the capers, lemon zest and juice, chilli, garlic and oil in a large bowl, season well and stir. 2 Cook the pasta until tender, then drain and tip into the bowl, giving everything a good toss together. 3 Break up the mackerel into chunks, discarding the skin and any bones. Add to the bowl with the dill and gently…

Spiced coconut chicken traybake SERVES 4-6 | PREP 10 MINS PLUS MARINATINGCOOK 1 HR 15 MINS | EASY | GF 8-12 whole chicken thighs2 tsp ground cumin2 tsp ground coriander1 tsp ground turmeric1 tsp mild chilli powder6 cardamom pods, squashed1 tbsp grated ginger3 garlic cloves, crushed1 lemon, juiced1 tsp sea salt1 large onion, sliced1 tbsp neutral oil, such as groundnut or rapeseed1 red pepper, chopped400g tin of coconut milk100g baby spinach leaves, torn basmati rice, cooked to serve 1 Put the chicken in a dish or reusable food bag. Add the spices, ginger, garlic, lemon juice and salt, and toss to coat. Leave to marinate for a couple of hours or overnight. 2 Heat the oven to 200C/180C fan/gas 6. Put the sliced onion in the bottom of a roasting tin…

Le Barn, Île-de-France, France This 500-acre estate in France’s Bonnelles countryside offers a taste of serenity just 40 minutes outside of Paris. The property is a country refuge all about switching off and enjoying nature. Digital detoxing is easy when there are warm Nordic baths, a steam room, sauna, electric bikes, forest walks and weekly activities all included in the price. Grounds are shared with Haras de la Cense, a prestigious horse-riding training centre, and there are horses dotted around the vast space, as well as the option to go riding or try the Whisperer’s Experience. Converted barns house bedrooms that provide a cosy base, including balconies that look over the horses grazing in the fields or the lake (in which you can enjoy an invigorating swim). Food is seasonally…

3 INGREDIENT COCKTAIL Kombucha spritz Kombucha is a hero ingredient when it comes to adding complexity and flavour to a mocktail. Here, the funky sparkling fermented tea is married with a bittersweet non-alcoholic aperitif and spicy ginger beer for a grown-up drink for Dry January. Fill a large, chilled wine glass with ice and pour over 60ml of alcohol-free aperitif (we like using Everleaf Forest), 90ml of plain sparkling kombucha and a generous splash of ginger beer. Stir briefly and garnish with a wedge of red apple. DRINKS TO BUY Little Wave Alcohol-Free Lager (£2.70, firebrandbrewing.co.uk) Cornish Firebrand makes cracking alcohol-free brews and this lager is no exception. It’s crisp and refreshing, with good body and mouthfeel. Visit Olivemagazine.com for more recommended low- and zero-alcohol beers. WATA Lebanese Cider Brut…

The Balkans is at last claiming its place among the world’s great culinary crossroads. It spans Southeastern Europe, from Slovenia in the northwest, down through Croatia, Bosnia and Herzegovina, Serbia, Montenegro, Kosovo, North Macedonia, Albania, Bulgaria and Greece, reaching the western coast of Turkey. Here east meets west, and human migration, numerous civilisations, empires, ethnicities and religions have converged in a unique, multi-layered cuisine as rich and diverse as the people and landscapes that span the Balkans. Mediterranean lightness blends seamlessly with inland heartiness. Levantine syrup-soaked sweets such as baklava coexist harmoniously with Central European style cakes and pastries. Exquisite ingredients are at the heart of Balkan cuisine. From the Adriatic, Aegean and Mediterranean shores: olives, figs, grapes and other sun-loving fruits and vegetables, fish and seafood. From the rivers…

Nutty seedy breakfast bars MAKES 12 | PREP 10 MINS COOK 30 MINS | EASY 100g salted butter3 tbsp maple syrup4 tbsp soft brown sugar3 tbsp almond butter175g porridge oats50g whole almonds, chopped50g cashews, chopped50g pumpkin seeds50g sunflower seeds 1 Heat the oven to 180C/160C fan/gas 4. Put the butter, maple syrup, sugar and almond butter in a large pan, and heat until melted. Stir in the oats, nuts and seeds, making sure everything is coated really well. 2 Tip into a lined 20cm tin and press down firmly. Bake for 35 mins until deep golden brown, then leave to cool completely in the tin. Remove from the tin and cut into 12 bars. Store in an airtight container. PER BAR 286 kcals | fat 18.3G | saturates 5.8G |…

ODYSEA GOOD FOR YOU EXTRA VIRGIN OLIVE OIL This award-winning oil is extra-high in polyphenols, known for their powerful antioxidant properties. Enjoy its peppery flavour straight from a spoon or shot glass as a morning tonic, or use to drizzle over salads and vegetables. £8.50 (250ml), Sainsbury’s, Waitrose, Holland & Barrett. VADASZ KIMCHI KETCHUP Made with traditional ingredients including Chinese leaf, Korean chilli flakes, fresh ginger and garlic, this sauce will bring a mild heat and umami depth to toasties and burgers. From £4.50 (250ml), Waitrose, Sainsbury’s. IBIS ORGANIC WHITE LONG GRAIN JASMINE RICE Ibis directly supports rice farmers in Cambodia who sign up to a programme of organic agriculture, zero deforestation and zero poaching, and are paid a 70% premium for their crops. This jasmine variety has been voted…

Bo zai fan (claypot rice with sausage and bacon) A soothing, satisfying meal before (or during) hectic service that feeds many mouths with very little effort. For the classic crispy, crunchy rice base I’d recommend cooking in a claypot directly on the hob or an open flame for the best results. If you’re short on time, like my mother was on most days, then let a rice cooker do all the work. Seeing plumes of steam rise from the pot and breathing in the intoxicating smell of the aromatic, fatty cured meats mixed with the fragrant rice always makes me giddy with anticipation. Sometimes mum would let me be in charge of the rice paddle and gave me the most important (and fun) task of mixing everything. It’s a dish…

After the indulgence of Christmas, the start of a new year often brings a desire for some clean living. This year, our resolution is to ensure our healthy habits bring us nourishment for both body and soul, and are wrapped in the positivity and pleasure that will keep us sticking to them well beyond January. These six recipes are all a treat to look forward to, as well as helping us build in a few healthy living goals at the beginning of the year. Take joy in the fact that making resolutions olive-style takes no more effort than cooking dinner or making yourself a snack. Curried chickpea baked potatoes This recipe makes a perfect working from home lunch. SERVES 4 | PREP 5 MINS | COOK 1 HR | EASY 4…

1 New opening BOTTARGA, CHELSEA On a corner spot on the King’s Road, this Greek restaurant is a visual treat: cleverly lit with playful modern art. Lovingly sourced ingredients in hero dishes ensure food is the focus, best enjoyed at a counter seat along the open kitchen. Silky taramasalata is topped with cod’s roe; and anchovies served with sheep’s milk butter and slivers of crisp flatbread is a must-order; signature dish Bottarga orzo is creamy and rich, perfectly paired with lamb and a superior Greek salad with caper leaf, barrel-aged feta and rusks. While executive chef Tzoulio Loulai sources ingredients from his homeland, the menu is not completely Greek: chocolate burnt cheesecake and salted caramel is a big hit on Instagram. A Greek house soundtrack ensures a buzzing atmosphere. bottarga.london…

I’m a chef with a passion for Italian food, an author of five cookbooks, and I have an Italian restaurant at the InterContinental London Park Lane called Theo Randall at the InterContinental. I live in Primrose Hill with my wife, Natalie, and our labrador, Maude. My kitchen is modern with stainless steel worktops and oven. It is a very efficient space with everything I need to hand. There is a worktop parallel to my stove, so it is excellent for serving. I have a large pantry where I keep most of my kitchen equipment, olive oil, pasta, tinned tomatoes, rice, etc. The floor is bright orange Pirelli flooring, which is sturdy and great to clean. So, it’s a bit industrial but also stylish. My father is an architect, so I…