Indholdsfortegnelse for March 2025 i Olive Magazine

With a few more weeks of winter to get through before we hit the first day of spring (20 March if you want to mark your calendar), I’m declaring pie season officially open. From Alissa Timoshkina’s hearty Greek lamb version to Gurd Loyal’s crispy egg and bacon filo, and not forgetting our beautiful pecorino and pepper-spiked chicken cover star – these winter warmers will definitely hit the spot during this cold spell. I’m also thrilled this issue to see the return of Edd Kimber in a regular baking slot. Edd has been a friend and contributor to Olive for years, and we love his baking expertise and ability to spot trends then convert them into delicious, doable recipes. This issue he’s singing the praises of smoky, caramelly panela sugar and…

Cacio e pepe chicken patchwork pie This impressive pie uses all the flavours of one of our favourite pasta dishes to create a rich, peppery sauce. Adjust the pepper amount to suit your taste. SERVES 4 | PREP 15 MINS PLUS CHILLING | COOK 1 HR | EASY 25g butter2 leeks, halved lengthways, washed and finely sliced500g skinless chicken thigh fillets, cut into chunks1½ tbsp plain flour300ml chicken stock4 tbsp double cream75g pecorino romano, finely grated350g ready-rolled puff pastry1 egg, beaten, to glaze 1 Melt the butter in a pan then gently fry the leeks for 5 mins until softened. Add the chicken and cook for 10 mins until opaque, then sprinkle over the flour and cook for 3 mins, stirring. Gradually stir in the stock, then simmer for 5…

1 Peanut butter and turmeric chicken rice bowl This is a great recipe to prep ahead for lunches throughout the week. SERVES 4 | PREP 15 MINS COOK 30 MINS | EASY 6 skinless chicken thigh fillets1 tbsp soy sauce1 garlic clove, grated5g ginger, grated 1/2 tsp ground turmeric cooked sticky rice 100g cooked edamame1 cucumber, thinly sliced1 avocado, sliced sesame seeds or gomashio, to serve PEANUT BUTTER SAUCE crunchy peanut butter 1 Heat the oven to 220C/200C/gas 7. Line a baking tray with foil. 2 Put the sauce ingredients in a large bowl with a pinch of salt and plenty of black pepper. Mix with 7-8 tbsp of water until you have a thick but pourable sauce. 3 Put the chicken in a medium bowl and mix with the soy, garlic,…

The Unruly Pig, Bromeswell Not short on awards, this fancy pub – and I say fancy because it serves a tasting menu – deserves all its praise. Expect British food with an Italian influence and an extensive wine list. While the tasting menu (£79 per person) is a great way to get the full experience, my personal favourite is the also award-winning Sunday roast: the perfect balance of refined and generous cooking. Start with a deep-fried oyster and you won’t regret it. theunrulypig.co.uk The Greyhound, Pettistree Run by husband and wife team Will Orrock and Cassidy Hughes, and chef-patron Adam Spicer, this cute countryside pub sits next to a church in sleepy Pettistree. It encapsulates the quintessential British village pub. There’s a log burner, good Guinness, local ales and homemade…

Florentine fish pie If eggs florentine is your go-to brunch dish, you’ll love this comforting pie made with seasonal spinach. SERVES 4-6 | PREP 15 MINS COOK 50 MINS | EASY 300g baby spinach4 eggs30g butter1 medium leek, finely chopped30g plain flour350ml milk150ml double cream½ small bunch of parsley, chopped½ small bunch chives, chopped250g firm white skinless fish (such as cod, hake or haddock)250g skinless smoked haddock, cut into chunks200g large raw peeled prawns MASH Maris Piper potatoes, 1 Wilt the spinach in the microwave or in a pan with a tiny splash of water. Leave to cool completely then squeeze out as much water as you can. Roughly chop, then scatter in the base of a buttered large baking dish. 2 Boil the eggs for 9 mins then run…

If you haven’t come across panela, I’m sure that will soon change. This form of sugar has been popping up on bakery menus more and more over the past year or so, and for good reason – it’s absolutely delicious. Panela is a form of raw sugar from Central and South America, similar to jaggery from India, that’s made by boiling and evaporating sugarcane juice. While many people see all unrefined sugars as one and the same, each version has its own unique flavour. Panela, which can vary in colour and intensity, has a rich, treacly flavour with a hint of liquorice, rum notes and sometimes a little smokiness. In this cake, I’ve used it as the primary sweetener and main flavouring, with a little caster sugar to balance the…

The Bay Horse, Hurworth, Durham Warm and welcoming, The Bay Horse is the hub of this pretty riverside village near Darlington. Pop in for just the one, take a relaxed sunny lunch in the beer garden or book dinner in one of the pub’s cosy nooks in the wooden beamed building – the notably friendly and knowledgeable team ensure you’ll be treated as a regular. On the menu things are a little fancier than your traditional pub – yes, you can have steak and onion rings or mussels with triple-cooked chips, but there’s also black treacle venison loin, roasted halibut with saffron foam, and 12-hour daube of beef with girolles, all offered with thoughtful wine pairings by the glass. Going for a bottle or carafe? The wine-literate team will offer…

Bahrain is an archipelago of low-lying islands in the heart of the Persian Gulf. Historically, Bahrain stood as an important seaport and centre of trade. For this reason its unique cuisine draws from different cultural influences, with a combination of Arabic, Persian and Indian flavours. The foods are wholesome and comforting, heavy on herbs and spices, and filled with bold, punchy flavours with ingredients such as rice, wheat, dates, lamb and legumes featuring heavily. Big rice platters and slow-cooked stews often appear at the centre of the table, like fega’ata (also called masly), a glorious dish of upside-down chicken, vegetables and fragrant rice that is inverted when serving. These dishes are often served in a rustic, family-style fashion where everyone digs in and helps themselves to whatever is on the…

MOCKINGBIRD RAW PRESS JUICES Cold-pressed, raw juices which pack in fruit, veg, prebiotics and vitamins. Raw Pump blends raspberries, sour cherry and goji berries with earthy beetroot in a vibrant purple blend. £4.20/750ml, widely available 58 AND CO GIN-MAKING MASTERCLASS Learn all about gin making in this immersive masterclass, then create your own bespoke blend. The experience includes a bottle of your gin to take home as well as cocktails and charcuterie to enjoy during the class. £125 per person, 58andco.com ALL DRESSED UP DRESSINGS These gluten- and dairy-free multi-taskers are designed to be used as dressings, sauces, marinades and more. We loved the Miso & Sesame blend, which is perfect for giving a flavour boost to green veg or perking up a noodle salad, £6/250ml, ocado.com HOP & ROLL…

Hungarian mushroom paprikash stew An absolute classic of Hungarian cuisine, this dish, together with goulash (gulyás leves) and pörkölt, are my top contenders for the ultimate comfort food in autumn and winter. While pörkölt is a rich stew of beef in a smoky tomato sauce, a paprikash stew is thickened with soured cream, richly spiced with smoked paprika and always served with a side of noodles, potatoes or galuska dumplings. Most commonly made with chicken, here is an equally popular vegetarian alternative using mushrooms. The flavour of paprika is essential to this dish, just as it is to so many dishes of the Hungarian repertoire. It is astonishing to think that paprika was only introduced to Hungary with the Ottoman occupation in the 16th century and not used in cooking…

What is blood sugar balance and why does it matter? Your blood glucose level refers to the concentration of glucose (sugar) in your bloodstream. Certain foods like white bread, white rice and simple (refined) carbs ramp up blood sugar levels, later causing an energy slump that will trigger a craving for yet more carbs. It can feel like a vicious cycle. However, when we eat complex carbs, healthy fats, fibre and protein, our bodies respond with a steady increase in blood sugar and no slump. When we eat this way, our blood sugar is naturally in balance, which means we can maintain a healthy weight and have sustained energy. Blood sugar balance is also critical for maintaining overall health and wellness. Over time, if blood sugar levels continue in the…

Morocco Immerse yourself deep within Morocco’s culture and cuisine on Headwater’s eight-day self-guided Morocco: Mountains, Desert and Coast trip. Local experts accompany certain parts, such as during the walk along winding mule tracks to Aroumd, a small, scenic Berber village within the Atlas Mountains. Tuck into a home-cooked lunch with a local family while they share secrets of traditional Moroccan food, including how to bake bread and brew mint tea. Explore the souks, markets and street food stalls in Marrakech, which sell everything from aromatic spices to dried couscous and pastilla, a filo-pastry pie traditionally made with pigeon. A night in the Agafay Desert involves staying in a luxurious tent and dining on local dishes such as tagine or rfissa – stewed chicken, lentils and onions served on a bed…

I’m John Chantarasak, co-founder and owner of AngloThai, a Marylebone-based restaurant that I run with my wife Desiree. The restaurant takes inspiration from the two sides of my dual Thai-British heritage. I’m the chef while Desiree is the sommelier. We live in the London neighbourhood of Battersea with our two children, Rufus and Aubretia. We have a three-metre-square kitchen – it’s not huge but feels generous for our family considering we live in central London where space is at a premium. We renovated our house a few years ago and we were able to completely start again with our kitchen and dining space to better suit our lives. Our kitchen boasts a Gaggenau cooking suite in anthracite finish. To complement this we have bespoke Reed Green cabinetry and a compact…

SERVES 2 | PREP 10 MINSCOOK 20 MINS | EASY 1 tbsp olive oil1 onion, finely chopped1 small red pepper, diced1 tbsp rose harissa1 tbsp tomato purée400ml chicken stock125g giant wholemeal couscous, rinsed and drained200g large raw prawns coriander, chopped 1 Heat the oil in a pan, cook the onion until softened, then add the pepper and cook for 3 mins. 2 Stir in the harissa and tomato purée, and cook for 1 min, then add the stock and bring to a simmer. 3 Stir in the couscous, then simmer for 10 mins until just tender. Stir in the prawns and cook until pink. Stir in the coriander and serve. PER SERVING 413 kcals | fat 8G | saturates 1.4G carbs 51.4G | sugars 9.3G | fibre 6.6G | protein…