Indholdsfortegnelse for April 2025 i Olive Magazine

Which foods come to mind when you hear the word Easter? Eggs, chocolate and lamb are the classic touchpoints of this long weekend holiday, and we have them covered this issue – though in slightly updated ways. There’s our magnificent deep, dark chocolate cover star with its gorgeous salty and sweet buttercream (p16); our recipe whizz Helena’s reinvented devilled eggs, which are a great help-yourself starter for Easter Sunday lunch (p44); and, in a new series, we have the talented Edun sisters, Jess and Jo, AKA The Flygerians, with their Nigerian take on a roast lamb, smothered in a gorgeous sweet and hot pepper sauce (p36). Elsewhere, there are 14 great foodie reasons to make Manchester your next city break (p60), a guide to the most breathtaking train journeys (p74)…

Rich chocolate cake with brown butter frosting SERVES 12-14 | PREP 20 MINS PLUS COOLING | COOK 50 MINS MORE EFFORT 250g self-raising flour50g cocoa powder½ tsp baking powder250g dark chocolate, broken into pieces250g light muscovado sugar250g Kerrygold salted butter4 large eggs, beaten1 tsp vanilla extract BROWN BUTTER FROSTING Kerrygold salted butter IN PARTNERSHIP WITH 1 Heat the oven to 180C/160C fan/gas 4. Line two deep 20cm cake tins with baking paper. Mix together the flour, cocoa and baking powder in a bowl. Put the chocolate, sugar and Kerrygold salted butter in a pan with 100ml of water. Heat gently until smooth, then cool. 2 Scrape the cooled chocolate mixture into a bowl and gradually whisk in the eggs until combined, followed by the vanilla. Gradually whisk in the dry…

Jess and Jo Edun started their food careers with a pub residency at The Old Nun’s Head in Peckham and, in 2022, opened The Flygerians restaurant in Peckham Palms, a black female-led space supporting start-up businesses. They made it into Vogue in a round-up of ‘the best black-owned restaurants in London’ and have since attracted plenty of media attention and made several TV appearances, including Channel 4’s Sunday Brunch. Listen to them on the Olive podcast, available on Spotify, Acast and Apple. Sweet pepper roasted lamb SERVES 6 | PREP 30 MINS PLUS MARINATING | COOK 2-3 HRS | EASY 1 lemon, halved1 large lamb leg50ml olive oil5 tbsp paprika 4 tbsp curry powder (hot, medium or mild, depending on your preference)2 tbsp ground cumin3 tbsp ground cinnamon4 tbsp Jumbo…

Why is protein important? If you ask people what they think protein is used for, many of us would assume that it’s largely for muscles. However, aside from water and fat, your body is made up almost entirely of proteins. They are molecules with the most diverse functions in your body. Protein is used for repairing cells, building tissues, supporting our immune system and hormones, balancing blood sugar levels, aiding weight loss and energy levels – and much more. Protein is made of amino acids. There are 20 in total, nine are essential, which means we must get them from our diet because our body can’t produce them. Some foods contain all nine, such as chicken, fish and beef, and plant-based ingredients hemp seeds and tempeh. Remember, unlike fat and…

Belmond Andean Explorer, Peru The Belmond Andean Explorer, with its bold blue and cream carriages, has been operating in Peru and on one of the highest train routes in the world since 2017. Access remote parts of the Andean plains on the Peruvian Highlands journey, a three-day/two-night trip from Cusco to Arequipa. Take in the Andean landscapes from the open-air observation car as you travel through the snowcapped La Raya mountain range. Excursions include a visit to the Sumbay Caves, with ancient rock art that is estimated to be more than 6,000 years old, and Lake Titicaca to meet the Uros, an indigenous people that live on floating islands made out of totora reeds. Food on board the Andean Explorer unsurprisingly focusses on Peruvian cuisine using Andean ingredients. Dishes such…

Naples is home to one of the most authentic and dynamic food scenes in the world, a place where tradition and innovation come together to create an unforgettable food experience. Known as the birthplace of pizza, the city has built a global reputation around its iconic margherita and marinara, yet its cooking extends far beyond its legendary dough. Naples is a city where food is culture, history and identity, deeply woven into daily life. Neapolitan cuisine lies in its simplicity and the use of high-quality, locally sourced ingredients. From the San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius to the fresh seafood caught daily along the Bay of Naples, every dish tells a story of tradition and craftsmanship. Street food plays a major role in the city’s…

Little Gem wraps with sticky honey hoisin chicken SERVES 6 AS A SNACK PREP 10 MINS PLUS MARINATING COOK 30 MINS | EASY 4 tbsp hoisin sauce2 tbsp soy sauce1 tbsp honey2 tsp sesame oil½ tsp garlic salt 400g chicken thigh fillets12 Little Gem leaves4 spring onions, shredded¼ cucumber, shredded1 red chilli, finely sliced1 tsp sesame seeds 1 Put the hoisin, soy, honey, oil and garlic salt in a bowl, and mix. Add the chicken thighs and toss. Leave to marinate for at least 30 mins (or overnight if you prefer). 2 Heat the oven to 190C/170C fan/gas 5. Put the chicken on a non-stick baking tray and cook for 20-25 mins or until dark brown and glazed. 3 Leave to rest for 3 mins then slice and serve in…

1 Crispy chilli devilled eggs MAKES 24 | PREP 15 MINS COOK 10 MINS | EASY | V 12 eggs2 tbsp kewpie mayonnaise 1 tbsp crispy chilli oil1 tbsp sriracha1 tbsp soy sauce10g chives, finely chopped These make use of one of our favourite condiments – crispy chilli oil. They’re very addictive. 1 Bring a large pan of salted water to the boil. Gently lower in the eggs, boil for 1 min, then turn off the heat, put on a lid and leave for 12 mins. Meanwhile, prepare a large bowl with iced water. 2 Once the time is up, put the eggs into the iced water and leave for 5 mins. Once cool, peel the eggs. Carefully slice the eggs in half, then scoop out the yolks. Put the…

MICHELIN STAR Skof Located within a handsome phalanx of Victorian-era buildings, Tom Barnes’ debut restaurant is a suitably class act. A former exec chef at Simon Rogan’s L’Enclume, Tom deftly deploys exceptional produce (some from Rogan’s Cartmel Valley farm) across tasting menu dishes of, say, Orkney scallop, barbecued kohlrabi, apple and watercress, or miso custard, mushrooms, truffle and dashi. This is precise, flavour-forward food served with a rare polished ease in a warm, comfortable dining room. Skof was awarded a Michelin star in February. skofmanchester.co.uk BASED IN MANCHESTER, TONY NAYLOR HAS SPENT OVER A DECADE WRITING ABOUT FOOD AND DRINK FOR A VARIETY OF NATIONAL OUTLETS INCLUDING OBSERVER FOOD MONTHLY, THE GUARDIAN AND RESTAURANT MAGAZINE. @NAYLOR_TONY BANGING BRUNCH Idle Hands Serene, canteen-feel hang-out, serving excellent coffee and well-executed brunches including…

SERVES 2 | PREP 10 MINS COOK 20 MINS | EASY | V 280g firm or extra-firm tofu1 tbsp cornflour1 tsp chinese five-spice2 tbsp light soy sauce1 tbsp balsamic vinegar1 tsp caster sugar2 tbsp groundnut oil4 spring onions, sliced1 tsp finely grated ginger1 garlic clove, crushed1 small green pepper, cut into chunks½ tsp dried chilli flakes1 tsp szechuan peppercorns, crushed 1 Cut the tofu into chunks then toss with the cornflour and five-spice. Mix together the soy, balsamic and sugar in a small bowl. 2 Heat the oil in a wok or pan and cook the tofu on all sides until crisp and light golden. Scoop the tofu out of the pan then drain all but 1 tbsp of the oil. 3 Cook the spring onions, ginger and garlic for…

CHICP SPINACH HUMMUS A delicious, smooth hummus blended with vibrant green spinach, parsley and lemon for a zingy spring twist. £2.40, ocado.com BRINDISA PULSES Spanish emporium Brindisa is on a mission to showcase the versatility of dried pulses with these beautifully packaged beans. Fesol de Ganxet Valles-Maresme hooked white beans are so good that they only need seasoning and a glug of olive oil. £11.95/400g, brindisa.com FILIPPO BERIO FIG BALSAMIC GLAZE This rich, fruity glaze is great whisked into a salad dressing, as a marinade for meat and veg, or simply drizzled over cheese or ice cream for a burst of fig flavour. £3.99/250ml, ocado.com RAPHIA TARBOUCH DATES Founder Zineb Faress and her team have curated a collection of the finest sweets, confectionery and savouries to celebrate the flavours of…

Beetroot and tahini borani with walnuts, feta and dill SERVES 6 | PREP 20 MINS | EASY | V BORANI cooked beetroot TO SERVE feta It has never been a conscious decision to make all of our food so colourful. In my head I aspire to a muted, sophisticated Scandinavian palette, but every time I see a table full of our food in the restaurant, it is a riot of colour, and it looks so joyful and full of flavour. This beetroot borani is like a burst of vibrant colour in the middle of the table, a beautiful rich pinky-purple. Somewhere between a dip and a pâté, borani is a Persian appetiser, a blend of vegetables and yogurt served with bread, often made with aubergines, spinach or beetroot. We also…

It is almost impossible to have escaped the rise of the Dubai Chocolate Bar over the past six months – it is the viral trend that just won’t quit. This chocolate bar, filled with kataifi pastry and pistachio cream has inspired thousands of social media videos but also real world copycats, from brands making their own versions, to bakeries and restaurants making dishes inspired by the bar. While pistachio cream was already on its way to becoming the new Nutella, the chocolate bar may have fully cemented the paste as the new king of the spread and condiment aisle. As with its chocolate and hazelnut sibling, not all pistachio cream is made with quality in mind. My personal preference is to check the back of the jar and look for…

Schloss Elmau, Bavarian Alps, Germany Set against the backdrop of the Wetterstein mountains and framed by an abundant pine forest and the icy blue Ferchenbach river, it’s hard not to lose yourself in the scenery and facilities at Schloss Elmau. While staying here, guests can enjoy access to six spas, eight restaurants, a concert hall and two hotels (The Retreat and The Hideaway). The lofty presidential suites at The Retreat are softened with plush furnishings, with an Indian elephant motif woven into the textiles, and are designed to show off panoramic mountain views – take your pick between a luxurious free-standing bath or regal chaise longue to soak up the snowscapes. Restaurant Tutto Mondo offers twists on comforting Alpine cuisine, including homemade tagliolini blanketed in Piedmont truffles. At the neighbouring…