Innehållsförteckning för March 2023 från Olive Magazine

We’re all about new beginnings this month. Spring is here, and with it the desire and opportunity for rejuvenation. That means getting excited by new-season fruit and veg, whose vibrant, feel-good colours of pinks, reds and greens make every meal a delicious work of art. The magazine has had a glow-up, too, and I hope you enjoy our new look. We’ve also introduced more video, so you can get a taste of the action at restaurants and homes we feature. Look for the QR codes on pro vs punter (p62), signature dish (p52), weekend menu (p88) and kitchens to covet (p78). This month, we launch our Love Your Local campaign to celebrate the very best pubs across the country. Over the coming months, we’ll highlight our favourites here, on social…

What is ? Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or fewer of prep – they’re go-to ideas for entertaining special guests. Leek fondue also makes a melting filling or topping for mini baked or smashed potatoes. Add cheese and grill before serving. Leek fondue toasts You can cook the leeks, grate the parmesan and make the toast ahead of the meal, so this is a last-minute assembly job. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY Melt 50g of unsalted butter in a small pan and very gently fry 1 finely sliced leek (medium to large, using the white and green parts) for 10 mins until…

Swedish dill salad SERVES 1 | PREP 15 MINS | NO COOK EASY | 2 large handfuls of mixed greens400g tin of chickpeas, drained and rinsed½ cucumber, diced8 cornichons or mini gherkins, sliced2 radishes, thinly sliced into semicircleshandful of marinated artichokes1 avocado, cut into bite-sized piecesDRESSING2 tbsp extra-virgin olive oil2 tsp runny honey1 large lemon, juiced1 tbsp dijon mustardTOPPINGShandful of toasted pumpkin seedssmall handful of feta, crumbledsmall handful of dill, torn into small pieces 1 To make the dressing, mix together all the ingredients in a bowl. 2 Put the salad leaves and chickpeas in a large bowl. Pour over the dressing and mix to ensure everything is well coated. 3 Put the rest of the salad ingredients on top, then scatter over the toppings. Combine well when you’re ready…

It has been a tough winter for pubs. But landlords are resilient. The best continue to innovate in food, drink and the very nature of pub culture, to create thriving spaces that offer, not just a good pint, but community and joy. As spring approaches, meet the olive pub heroes who, in their different ways, are charting a bright future for the great British boozer – and find out where they like to have a pint when not behind their own bar. AMAZING PIES | PARKERS ARMS, NEAR CLITHEROE, LANCASHIRE Whether it is sticking to sausage and chips on the children’s menu or refusing to give this charming rural inn a designer makeover, chef Stosie Madi’s no-nonsense approach has, over 15 years, turned Parkers into a beacon of good sense…

effortless! HOME BAR HACKS Limes and lemons are essential ingredients in many cocktails but if you’ve run out or are keen to experiment, try using other citrus fruits in drinks. Grapefruit works really well with the botanical notes of gin, and blood oranges are delicious in a margarita. Try lesser-known citrus fruits as well – floral yuzu fruit makes a fragrant garnish for a G&T or martini, while herbaceous tequila is a brilliant match for pomelo juice if you want to make a paloma. 2 INGREDIENT COCKTAIL Black velvet Celebrating St Patrick’s Day and need a speedy cocktail? Try a black velvet, a silky mix of rich stout and spritzy, biscuity champagne. Take some chilled champagne flutes or highball glasses and half fill with stout beer (Guinness is classic but…

VIDEO EXTRA Get a 360 tour and see more of the action at Hicce Hart at olivemagazine.com and on our socials. Cheesy polenta, mushrooms and truffle SERVES 4 | PREP 15 MINS | COOK 25 MINS | EASY | GF 30g dried porcini1 tbsp vegetable oil 3 shallots, finely diced1 large garlic clove, minced300g chestnut mushrooms, slicedsprig of thymesprig of rosemary200ml red wine10g flat-leaf parsley, finely chopped, plus extra to garnish200g polenta200ml milk100g parmesan, finely grated truffle oil, to taste 1 Put the porcini in a bowl and cover with just-boiled water. Leave to soak for 5 mins or until completely softened before draining and roughly chopping. 2 Put the oil in a wide, deep pan over a low heat. Once hot, add the shallots and garlic with a large…

Laminated pastries Croissant cubes at Robuchon, flaky buns at Boxcar (pictured), burger ‘buns’ at Fallow, and croissants that are extra (we’re looking at you, Cédric Grolet), laminated dough is a bakery trend that keeps on growing. Easy on the eye and a match with sweet and savoury flavours, find some and treat yourself. BUDGET VS BLOWOUT Buy the best, whatever your budget – this month, slow cookers CROCKPOT SIZZLE & STEW – ARGOS £45 Crockpot is a trusted slow cooker brand and this model has a useful hob-safe inner bowl for browning and searing before slow-cooking. SAGE THE FAST SLOW PRO – AMAZON £229 A sleek, multi-tasking cooker (it also has pressure cooking and steaming options). Its compact good looks make it perfect for keeping on the countertop. make a…

SERVES 2 | PREP 5 MINS COOK 30 MINS | EASY | 2 chicken breasts1 tbsp olive oil50g smoked bacon lardons2 long shallots, finely chopped2 garlic cloves, finely chopped150ml white wine100ml double cream1 tsp dijon mustardflat-leaf parsley, chopped, to garnish 1 Heat the oven to 200C/180C fan/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 mins or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 mins until cooked through. Move onto a plate, cover loosely and rest for 5-10 mins. 2 Put the oil in the pan you fried the chicken in and cook the lardons for 5 mins until they are…

Our pro says I love a good pub and The Holland is a good pub. Great actually. The reasons start with its commitment to sustainability, from the napkins made from recycled plastic bottles through to using salvaged mirrors and repurposed floorboards. Head chef Max draws on his decade-long experience in high-end restaurants and food-led pubs, and more recently as co-founder of cult culinary pop-up, Oxalis, to create an inviting menu of modern British dishes. For me, the best judge of a pub’s quality is the roast and so I’m here for a Sunday lunch. We start with the spiced brown crab served on country-style sourdough. With its combination of fragrant spices, sweetness of the crab and a touch of smokiness, it’s unmissable. On this day, tough decisions needed to be…

Chenin blanc is something of a shy but very stalwart grape. Not as popular as pinot grigio, chardonnay or sauvignon blanc, yet more versatile than them all, chenin is made in styles ranging from simple, everyday dry wines with apples-and-pears tartness to luscious dessert wines, as well as some excellent fizz. Its spiritual home is France’s Loire valley, in the Anjou-Saumur and Touraine regions, with Vouvray being its most famous appellation. Its keen acidity is what gives chenin such versatility and ageing potential, as well as its characteristic zesty freshness. Chenin was traditionally vinified in used oak barrels and aged oxidatively – that is, exposed to oxygen to add richness and complexity to the wines as well as notes of toasted nuts, spice and honey. Sweetness levels are indicated by…

I’m Rosie Birkett, an award-winning recipe writer, cookbook author and stylist living on the Kent coast with my husband, our baby and dog. We have a long, narrow galley kitchen which is situated in an extension on our Victorian terraced house. The style is classic shaker cabinetry with raw plaster walls and marble floor tiles. There are antiqued brass fixtures and modern flourishes, and I’ve taken inspiration from European travels across Italy and France. The kitchen is a crucial space in any house but for me it also doubles as my workplace and studio where I develop and test recipes, write and capture photography, and film my content – so it really had to look beautiful and feel like a joyful space, too, as I spend so much time there.…

March is a month I get excited about as a cook because spring is just around the corner, and my cooking and eating habits have started to shift away from wintery dishes that comfort my family through the colder months, towards lighter, more creative dishes. I am craving the return of proper salads. I’m not talking about those using full-blown summer produce which needs little more attention than rustling up a dressing or vinaigrette. I love to spend a bit of time crafting a rather more substantial salad. There is real art, and significant pleasure to be taken in spending a little time bringing together ingredients in a layered, textural symphony, and this dish is a celebration of the last of the purple sprouting broccoli which goes out of season…

seasonal In season this month chicorypink grapefruitpurple sprouting broccolirosemaryspring greensspring onionswatercresswild garlic Pink grapefruit and pepper melting moments MAKES 16 | PREP 30 MINS PLUS COOLING COOK 25 MINS | EASY DOUGH170g plain flour, plus extra for dusting65g icing sugar, sifted65g cornflour170g salted butter, room temperaturezest of ½ pink grapefruit 1 tsp coarsely ground black pepper FILLING120g icing sugar, sifted60g salted butter, room temperature1 tbsp freshly squeezed pink grapefruit juice zest of ½ pink grapefruit drop of pink food colouring 1 Heat the oven to 160C/140C fan/gas 3. Line 1-2 baking trays with baking paper. To make the dough, sift together the flour, icing sugar and cornflour in a large bowl. Add the butter, grapefruit zest and pepper, and use an electric whisk on a medium speed to beat until…

Despite being a staple in most homes, bread is one of the UK’s most wasted foods. It’s easy enough to save it – store in a bread bin or food bag for a shorter period, or freeze in slices for months on end. If you fancy being a little more inventive, these dishes will work with a range of breads, from sourdough to soft white. 1 Dark chocolate sourdough granola MAKES 340G (SERVES 8) | PREP 15 MINS COOK 35 MINS | EASY 150g stale sourdough (crusts removed)70g porridge oats75g pecans, very roughly chopped100g runny honey 25ml vegetable oil 1 tbsp cocoa powder80g dark chocolate, chopped into small chunks 1 Heat the oven to 160C/140C fan/gas 3. Tear the bread into very small chunks in a large bowl, then add…

LA chef Kris Yenbamroong has brought his tried and tested Thai-American menu to the lively Shepherd’s Bush Hoxton Hotel. Cocktails are unique, food is playful and flavours are punchy: its signature pineapple rice served in the shell, babka french toast and exuberantly garnished ice cream sundaes. Décor is La La Land chic – a soft warm pink palette, oversized plants, a huge skylight, open kitchen and retro booths – a nod to the American diner. Open from breakfast till late. chetsrestaurant.co.uk Pineapple rice Golden Mountain is a popular soy sauce brand in Thailand – its flavour is slightly deeper and a little sweeter. If you can’t get hold of it, replace with a mixture of dark soy sauce and Maggi Liquid Seasoning. This dish is designed to share, piled up…

TRY What is SAMBHAR MASALA? Sambhar masala is a South Indian spice mixture that combines ingredients such as coriander seeds, curry leaves, fenugreek, turmeric, mustard seeds and roasted dhals. It’s used to make sambhar dhals to go with rice dishes, dosas and idlis, and can be used in veg stir-frys and curries. Its aromatic, earthy flavour with herbal and mustardy notes is distinct from the North Indian mixture garam masala. It’s loved by chefs in restaurants including Hoppers in London, Semma in New York and Chaat at the Rosewood in Hong Kong. I especially like the mixture from MDH that can be found in most Indian supermarkets or online from theasiancookshop.co.uk. I’ve used it here to make a sweet-spicy masala glaze for cheddary cornbread. Sambhar maple butter cornbread SERVES 6-8…

Located in the northernmost state of Ethiopia, Tigray’s cuisine has very much been influenced by faith and availability. 95 percent of Tegaru are Orthodox Christians – as part of this we practise Lent and other fasting periods, eating exclusively vegan meals 180-210 days of the year. Meat and veg are not seen as the backbone of meals here, nor is the idea of a three-course meal complete with dessert. That is not to say that food is only about sustenance in Tigray. It is revered in its own right, like music and dance, and there are entire events around the preparation of food. For large celebrations everyone comes together to peel tonnes of onions and make litres of honey wine. Women are allocated to the coffee station, and some are…

Eline’s orange cake SERVES 6 | PREP 30 MINS | COOK 2 HRS PLUS COOLING AND CHILLING | MORE EFFORT | ORANGE CAKE1 orange (100g)30g brown sugar65g caster sugar, plus extra for the syrup100g eggs (2 small)85g almond flour1 tsp baking powderORANGE PÂTE DE FRUITS333g orange purée (you can make this by cooking and puréeing oranges)70g glucose70g caster sugar10g pectinCHOCOLATE MIRROR GLAZE16g gelatine leaves40g sugar300ml double cream140g glucose100g cocoa powder or runny honey 1 For the cake, cut the orange into quarters, cover with 250ml of water in a small pan and boil for 1 hr until the orange is very soft. Strain, reserving the poaching liquid. Cut the orange into smaller pieces and remove the seeds and internal pith. Drain any juice into the reserved liquid. 2 Heat the…