Indholdsfortegnelse for Christmas 2025 i Olive Magazine

Welcome to our beautiful Christmas issue! The olive team has been working hard behind the scenes for the past few months to not only bring the festive magic but also a brand-new look and feel to the magazine. We’ve listened to feedback from readers who requested more brilliant food and drink, more inspiring travel and more balanced wellbeing features, and we listened. From this issue we’ll be moving up to 148 inspiring pages with a fresh, premium design, all wrapped up with our stunning, award-winning photography. For this very special occasion we called on our own star baker, Edd Kimber, to create a real showstopper for your Big Day table and he delivered – his mulled wine cherry pavlova cover star brings all of those classic festive flavours but in…

This party sausage roll makes for an impressive addition to a festive starter grazing table. The tamarind glaze gives a tropical tangine and the pistachios add nutty crunch. Delicious hot or cold. Pistachio and tamarind party sausage roll SERVES 4-6 | PREP 35 MINS PLUS CHILLING AND RESTING COOK 1 HR 5 MINS | EASY 1 tbsp olive oil1 large onion, finely chopped 10g sage, leaves only, finely chopped 2 tsp fennel seeds, crushed 100g pistachios 600g pork sausagemeat100g golden breadcrumbs 3 garlic cloves, minced ¾ tsp ground nutmeg 1 tsp coarsely ground black peppercorns3 tbsp redcurrant jelly 2 tbsp tamarind paste 320g ready-rolled puff pastry2 egg yolks, beaten 2 tsp nigella seeds tomato ketchup mixed with a little tamarind paste, to serve Heat the oil in a pan then…

Foodie gifts Drinks and barware Kitchenware Homewares Hampers Wellbeing…

Winter has a way of slowing life down in the gentlest of ways, setting in like a quiet spell or a morning’s frost. Days feel softer and nights longer, the darkness illuminated by the warm glow of lights. Winter gives permission to linger, to be still and to savour simple comforts, and this ethos transfers from our minds onto our plates. It’s the season for indulgence and embracing the outdoors, whatever the weather. With that in mind, explore our magical seasonal experiences that get you outside enjoying the best of food and nature, with a little adventure thrown in! OUTDOOR THERMAL BATHING AND MICHELIN STAR DINING IN BUDAPEST’S WINTER GLOW, HUNGARY Few cities feel as magical in winter as Budapest, with its grand boulevards dusted in snow and puffs of…

Czech cuisine is bold. Despite being a country not widely known for its gastronomy, boy, does the food speak volumes. It is accidentally seasonal and serendipitously simple. The flavours are similar to those you might be familiar with in German, Austrian and Polish cuisine (by no coincidence since these are the countries that border it). With paprika, pickles, cabbage, mustard and dill featuring heavily, the rich cooked meats, such as beef, duck and pork, are complemented by perfectly prepared carbs and garden-grown vegetables. Other key flavour makers that feature on a typical plate of food are caraway seeds, marjoram (both fresh and dried) and mushrooms (often foraged from the forests). As a Bohemian, I firmly believe the best things in life come wrapped in dough. In Czech cuisine, these take…

If you are feeling burned out and tired, here are my magnificent seven foods to focus on. 1 Dark green leafy vegetables I’m talking broccoli, spinach, kale, swiss chard (yum), spring greens and collard greens. These foods are packed with nutrients such as magnesium, vitamin A, vitamin B9 and vitamin C, all of which are vital to our health. 2 Oily fish Salmon, mackerel, sardines and anchovies are excellent sources of omega-3 fatty acids which have anti-inflammatory properties. They are also a good source of protein and vitamin B12, which is essential for energy production in the body. Bear in mind, however, that oily fish can contain levels of pollutants, so do look up government-suggested limits on how much oily fish you should be eating each week. 3 Beetroot A good source of…

Ham with sherry fig and almond crust and rainbow jewelled slaw Sweet, rich PX sherry and dried figs give this ham a beautiful finish. SERVES 8 | PREP 30 MINS PLUS SOAKING | COOK 2 HRS 30 MINS | EASY 2 dried figs75ml pedro ximénez sherry2kg gammon joint1 thyme sprig1 bay leaf1 strip of orange zest3 cloves30g flaked almonds2 tbsp butter RAINBOW JEWELLED SLAW ½ red cabbage, finely sliced 2 carrots, grated 1 small red onion, finely sliced 2 clementines, 1 segmented, 1 juiced 1 red chilli, finely sliced 1 tbsp finely grated ginger3 tbsp olive oil1 tbsp cider vinegar2 tsp dijon mustard4 tbsp slivered almonds, pine nuts or other nuts handful of pomegranate seeds half a small bunch of parsley or coriander, finely chopped Soak the figs in the…

Christmas desserts should always take on an element of glamour. Just like the glad rags we don for every festive party, bakes deserve to get an extra dose of fabulousness this time of year. For my Christmas spread, I’ve gone down a sophisticated route and kept things relatively monochromatic. The pavlova cover star is an edible crown topped with glistening cherries that have been cooked in mulled wine, while the madeleines and eggnog cheesecake are both an all-white affair. If brown food reigns supreme the rest of the year, then shades of white are this season’s must-have edible fashion. Mulled wine cherry pavlova I love a pavlova at Christmas. Easily adapted to whatever flavours take your fancy, they’re also great for preparing ahead, then assembling at the last minute. I…

Beef and Guinness pie A few tips for the perfect pie: get a round enamel pie dish if possible, use all-butter puff pastry, cut the circle of pastry with a very sharp knife so that you don’t pinch the layers together and make sure the beef filling is cold so that the pastry doesn’t start melting when you put it on the pie. Make sure your oven is nice and hot before the pie goes in, too, to ensure you get that first ‘spring’ from the hot oven. SERVES 4 | PREP 20 MINS | COOK 3 HRS 30 MINS | EASY 2 tbsp neutral oil800g braising steak (beef skirt, chuck or flank), diced into 2.5cm cubes 1 large onion, finely diced 1 large carrot, peeled and finely diced 2…

APEROL SPRITZ PUNCH We’ve used Aperol here but you could swap with another Italian aperitif like Campari or Select Aperitivo for a more bittersweet flavour. SERVES 6-8 | PREP 5 MINS | EASY 750ml prosecco350ml Aperol250ml cranberry juice200ml ginger ale or sparkling water TO GARNISH pomegranate seeds rosemary sprigs orange wheels star anise cinnamon sticks Combine all of the ingredients except the garnishes in a shallow, circular punch bowl with ice. Gently stir and dot the garnishes across the surface of the punch before serving. PALOMA CHAMPAGNE COCKTAIL SERVES 1 | PREP 5 MINS | EASY 25ml blanco tequila50ml pink grapefruit juice12.5ml lime juice champagne or dry sparkling wine, to top up grapefruit peel twist, to garnish Put the tequila, grapefruit juice and lime juice in a cocktail shaker with…

Bath SHOP TILL YOU DROP, REVIVE IN STYLE Milsom Street and around, Bath A Unesco World Heritage site, Bath is a festive stunner. Behind its Georgian facades, moreover, you will find incredible shopping that should cover all gift buying needs. Names like Kiehl’s, Russell & Bromley, Aesop and Lakeland cluster in and around Milsom Street, alongside notable Bath indies, such as shoemaker Chanii B or Gabucci Menswear. Foodie stops include cheesemonger Paxton & Whitfield, chocolatier Neuhaus, Green Street butcher and, for wine and spirits, Amathus. In the new Shires Yard (previously Milsom Place), you will find Coret coffee, classes at The Cookery Studio and an outpost of Bristol chef Josh Eggleton’s much-praised, veg-led restaurant, Root. Corkage is a handsome bottle shop, bar and dining room offering up to 60 wines…

Winter is a busy time for most of us. And that means it’s especially important that we look after ourselves – and in particular, our gut health. A healthy gut has been linked to improved immunity, reduced risk of depression (it’s seasonal affective disorder time) and resilience against stress – aren’t we all a bit full-on as Christmas approaches? The mechanism by which our gut plays such a key role in our wider wellbeing still isn’t fully understood. The millions of nerve cells that line the gut are connected to the brain, in what’s been described as the gut-brain axis. There’s also the vagus nerve, which physically links the brain and colon. It’s perhaps these connections that result in the interplay between gut health and mental health, while we know…

44 Breakfasts, starters and snacks 60 Cheese soufflé with rarebit sauce 146 Dates with goat’s cheese, chilli jam and walnut V 146 Figs with prosciutto and gorgonzola 146 Gouda with toasted cumin honey V 42 Honeyed squash, sage and feta filo cigars V 30 Loaded whipped feta with apricots, olives and orange V 146 Manchego with membrillo V 124 Marinated cheese V GF 146 Olive, salami, emmental and pickled chilli skewers 146 Pear with brie and rocket V 44 Pickled melon and prosciutto skewers GF 26 Pistachio and tamarind party sausage roll 42 Prawn and chorizo skewers with sherried hot honey glaze 46 Radish butter terrine V 42 Salmon bagel board 44 Smashed parmesan potatoes with avocado GF 29 Sweet potato and cranberry fritters with nuoc cham 14 Mains and…

1 Stuff medjool dates with soft goat’s cheese, then top with chilli jam and a half of walnut. 2 Top slices of pear with a piece of brie and some rocket. 3 Serve wedges of gouda with honey mixed with toasted cumin seeds for dipping. 4 Wrap wedges of fig in prosciutto with a slice of gorgonzola. 5 Skewer together large olives, salami, emmental and a pickled chilli. 6 Top cubes of manchego with a piece of membrillo. Serve the board with extra crackers, breadsticks, mixed nuts and sweet peppers.…

Dubai chocolate trifle Inspired by the flavours of the viral chocolate bar, this is a rich, decadent crowd-pleaser. SERVES 10-12 | PREP 30 MINS PLUS CHILLING | COOK 5 MINS | EASY chocolate swiss roll with chocolate filling (we used two 225g M&S chocolate sponge rolls) 5 tbsp amaretto 750ml vanilla custard100g 70% dark chocolate, chopped 100g 45% milk chocolate, chopped 600ml double cream5 tbsp pistachio crème (it’s important to use crème, not butter – we used Veggy Duck)pistachio slivers and chocolate shavings to decorate Neatly line a trifle bowl with the swiss roll slices, then use the rest to fill the middle of the bowl. Sprinkle over 3 tbsp of amaretto. Warm 500ml of the custard over a low heat, then stir in all of the chocolate until melted.…

Salmon bagel board An update on the butter board trend but here the board becomes an edible base. SERVES 8 | PREP 15 MINS PLUS PICKLING | EASY 250g soft cheese½ lemon, zested and juiced 4 tsp finely chopped dill 1 large Turkish flatbread (ideally rectangular) 100g smoked salmon or trout, sliced 3 tsp capers, drained PICKLED ONIONS 1 red onion, finely sliced 3 tbsp red wine vinegar2 tsp sugar2 tsp coriander seeds 2 tsp whole black peppercorns2 tsp dill seeds or fennel seeds Make the pickled onions the day before for really pink onions. Put the ingredients into a bowl, cover with 3 tbsp of boiling water and a pinch of salt. Toss and leave to pickle. Put the cheese into a bowl with the lemon zest, juice, half…

Florentines A slight adjustment from the classics, these are stuffed with pine nuts and sesame seeds for a nutty sweetness that reminds me of the little yellow packets of sesame snaps we had while growing up. If you can’t get hold of black sesame seeds, simply increase the weight of white ones. MAKES 14-16 | PREP 15 MINS PLUS SETTING | COOK 30 MINS | EASY sunflower oil, for the trays 75g flaked almonds25g sesame seeds25g black sesame seeds75g pine nuts50g dried cranberries100g icing sugar60g egg whites (from about 2 eggs) 200g dark chocolate Heat the oven to 170C/150C fan/gas 31/2. Brush two baking trays with oil and line with baking paper. Brush a little more oil on top of the paper, making sure the whole surface is covered. Combine…

Chestnuts roasting, prosecco flowing, gut hurting. Christmas is a time of indulgence, which often means discomfort and digestive issues. And if you already have a sensitive gut it’s prime time for bloating, frequent dashes to the loo, acid reflux and, in my case, IBS. I’ve worked as a dietitian for nearly 15 years, specialising in gut health for over half of that, so people often assume I glide through the festive season powered by willpower and fibre, eating all the right food and reaching 30 different plants a week. The reality? I’m a human bin for cheeseboards and chocolates, like the rest of us. But I also suffer with IBS and for years Christmas felt less like a holiday and more of a time worrying about my symptoms and how…