Innehållsförteckning för November 2023 från Olive Magazine

This month we’re continuing Olive’s 20th anniversary celebrations by exploring the cooking and eating habits of fellow Gen Zs. Viewing everything as a learning opportunity, we’ve taken a look at the trends those of us from other generations can borrow. The death of breakfast, lunch and dinner is interesting – welcome to the ‘eat when I want’ generation. Olive is happy with this: everyone is different, so eat to suit yourself – let’s get on board with brunch, light dinners and the occasional late bar snack with cocktails (not necessarily boozy ones – we could certainly take a leaf out of the Gen Z book on no- and low-alc alternatives). It’s hard to be eco – Gen Z know what they need to do even if they find it difficult…

For 20 years Olive has been creating easy entertaining dishes – for more visit Olivemagazine.com DESSERT FOR 8 TO BUILD YOUR BOARD: Put the lemon tart slices onto a board and arrange the chocolate pots on, too. Pile 32 mini meringues into a bowl, spoon 350g of berry compote into a jug and another jug of pouring cream. Arrange 8 different flavoured macaroons alongside the other desserts. Serve with crisp mini croissants – press them flat and fry briefly with butter and sugar to slightly caramelise. White russian SERVES 8 | PREP 5 MINS | EASY Mix 500ml of vodka with 250ml of Kahlua in a jug and chill. Whip 150ml of double cream to soft peaks and chill. Put eight small glasses (straight-sided glasses work better when serving lots…

1 Lamb chops with green olive and orange salsa SERVES 2 | PREP 20 MINS | COOK 30 MINS | EASY | GF 50g Nocellara olives, pitted and roughly torn2 oranges, zested then peeled and roughly chopped into small pieces1 shallot, finely slicedsmall handful of flat-leaf parsley, roughly chopped2 sprigs of rosemary, 1 very finely chopped, 1 left whole2 tbsp extra-virgin olive oil1 tbsp sherry vinegar550g rack of lamb chops1 tbsp vegetable oilknob of butter3 garlic cloves, bashed 1 Start by mixing the relish so it can sit and the flavours can mingle. Mix together the olives, orange zest and pieces, shallot, parsley, the chopped rosemary, olive oil and sherry vinegar. Season and set aside. 2 Heat the oven to 190C/170C fan/gas 5. Heat a cast iron pan over a…

For 20 years Olive has been sharing our expert restaurant recommendations – for more visit Olivemagazine.com There are roughly 65,000 pubs, cafés and restaurants in Britain that collectively serve around one million dishes. That is a lot of menu options. And we food lovers only live once. There is no time to waste on mediocre meals. So, to mark our 20th-anniversary celebrations, with the help of a few restaurant expert friends, the Olive team brainstormed a bucket list of must-eat dishes: jaw-droppers and heart-warmers that reliably deliver extraordinary pleasure. STEAMED DUCK YOLK CUSTARD BUN A Wong, London “I spent weeks trying to get the hot, molten salted duck egg centre right,” says chef-owner Andrew Wong. It’s appreciated by food director, Cassie Best, who describes this lunch-only dim sum as: “Enjoyable…

Roasted parsnip soup with sobrasada-honey toast SERVES 4-6 | PREP 10 MINS | COOK 50 MINS | EASY 800g parsnips, peeled3 tbsp olive oil 1 tsp smoked paprika, plus extra to serve2 tbsp runny honey, plus extra to drizzle12 fat garlic cloves, skin-on1 large onion, diced150g celery (about 2 sticks), diced75g toasted flaked almonds, plus extra to serve1 litre hot vegetable stock 150ml soured cream 2 ciabatta rolls100g sobrasada sausage (medium heat) 1 Heat the oven to 200C/180C fan/gas 4. Cut the parsnips into 4cm pieces and spread out on a baking sheet. Drizzle with 2 tbsp of oil, sprinkle with a little salt, the paprika and the honey, and toss to coat. Nestle the garlic cloves among the parsnips and bake for 15 mins. 2 Take out the oven,…

The geography of Japan tells you so much about the cuisine. There is a saying that the ideal meal contains something from the sea and something from the mountains. Japan is, after all, one of the world’s largest island nations, consisting of 7,000 islands and nearly 30,000 kilometres of coastline teeming with sea life, while three-quarters of the country is covered in volcanic mountain ranges that run down the archipelago like a spine, leaving what little is left for cities and arable land. Rice has been cultivated since ancient times and this staple, along with fish and tofu, meant there was no need (or room) for meat or dairy – in fact for twelve centuries red meat was even forbidden by Japan’s emperors and only entered the Japanese diet in…

I’m Ollie Templeton, a chef and co-founder of Carousel in London [a restaurant and wine bar in Fitzrovia that showcases Ollie’s own menu as well as a revolving line-up of guest chefs from around the world; carousel-london.com]. I live in Hackney with my girlfriend. My kitchen is relatively large, especially to the size of the flat, running down the length of the room with an island in the middle. I would say it is modern and Scandi-inspired. I renovated my flat two years ago and went through a long process of designing a kitchen that was the focal point of the flat. It dominates half of the room and makes the most of the light from big windows and skylights. I wanted to make a room that felt spacious, and…

DON’T MISS THE CHRISTMAS ISSUE OF Olive FOR EFFORTLESS ENTERTAINING IDEAS, FESTIVE BAKES AND BEAUTIFUL TABLE SETTINGS FOR THE BIG DAY – ON SALE 26 OCTOBER. Black treacle financiers This is an achievable recipe if you’re organised. The batter needs to be cold before piping, so you can make it ahead – and, with a quick bake time, you can cook them fresh when you want them. MAKES 12 | PREP 10 MINS PLUS COOLING AND CHILLINGCOOK 15 MINS | MORE EFFORT 100g unsalted butter, plus extra for the tin50g black treacle60g icing sugar, plus extra to serve100g ground almonds50g self-raising flour pinch of baking powder150g egg whites (about 5 medium) 1 Melt the butter in a medium pan over a medium heat, swirling the pan occasionally for 5-6…

Trendspotting CROUSTADES The best pre-meal snacks are often crisp receptacles filled with an array of textures and flavours. Technically croustades can be made from anything from bread to pastry but current trends point towards the use of croustade irons which are dipped in batter and then deep fried. Irons for making your own at home are available from netherton-foundry.co.uk or you can buy ready-made versions in some supermarkets or delis. Best of all, try them filled with venison and fennel at Thompson’s restaurant on the Isle of Wight; made from chickpea flour and beer, and filled with Hafod cheddar, pickled onion ketchup and chives at Jöro in Sheffield; or, shown here, filled with smoked eel, caviar and wasabi at Joe Laker’s Counter 71 (counter71.co.uk). BUDGET VS BLOWOUT Buy the best,…

effortless! Baked egg chorizo beans Born out of my obsession with canned baked beans with a fried egg, these beans hit all the brunch goals and come with soldiers for dipping. Popped in the middle of the table and ready in 20 minutes, you can win the day with these beans. You can make it veggie by substituting the chorizo for some smoked paprika; or even throw in some chipotle chilli purée to heat things up and serve with tortillas and smashed avo. SERVES 4 | PREP 5 MINS | COOK 20 MINS | EASY 60ml olive oil 1 brown onion, choppedsprig of rosemary, plus extra to serve100g cured chorizo, thinly sliced2 garlic cloves, sliced2 x 400g tins of cannellini beans, rinsed and drained680g passata2 tbsp smoky BBQ sauce1 tbsp…

Every generation approaches food a new way. Gen Z (the generation born, like Olive in 2003, between 1997 and 2012) have embraced the idea that food should be delicious to look at and eat, with a healthy dose of pragmatism. We wanted to find out more about their attitude to cooking, eating and shopping. Here are some of the findings revealed by our survey of 1,016 Gen Zers.* BREAKFAST, LUNCH AND DINNER? OVER IT! At home, a picture emerges of change, of new traditions replacing old. Consider that almost a third (32%) think sitting down all together as a family or group for every meal is an old-fashioned way of eating; and almost a third (31%) think the same of having three meals a day at set times. Gen Z…

For 20 years Olive has been creating easy, quick and delicious cocktails – for more visit Olivemagazine.com HOME BAR HACKS Next-level flask drinks Autumn is the time for bonfires, fireworks and long walks in chilly temperatures – why not take along a flask of something delicious and warming to sip on? Hip flasks are traditionally filled with neat spirits or liqueurs but spirit-forward cocktails also work surprisingly well. For an autumnal twist on a negroni, swap the gin for rum or use bourbon to make a boulevardier. Other drinks that work well include manhattans and sazeracs. Hot chocolate travels well in insulated flasks – make with dark, milk or white chocolate, or add booze to pep it up. We like using rum, bourbon and orange liqueur, or even mezcal…

Devilled wild mushrooms SERVES 2 | PREP 10 MINS | COOK 15 MINS | EASY 100g mixed wild mushroomsgarlic oil, for drizzlingpinch of dried chilli flakes100ml strong beef stock100ml double cream2 large slices of sourdoughsmall bunch of chives, chopped 1 Prepare and clean the wild mushrooms by brushing off any dirt and trimming away any woody stalks. 2 Heat a heavy frying pan over a medium-high heat, add a drizzle of garlic oil and fry the mushrooms for 2 mins or until they’ve started to colour and any liquid that has been released has evaporated. Add the chilli flakes and some seasoning, and cook for a minute more. 3 Add the stock and simmer the mixture until the liquid has thickened and almost evaporated. Pour in the cream and bubble…

November is a lovely time to set the table and have people over for a cosy supper. While I might feel slightly preemptively exhausted by the prospect of Christmas and all the cooking that entails looming on the horizon, the pressure is off right now and things feel much more informal, so I love to ask people over and make something simple but special that can happily feed a table of friends. Lasagne is always a good one because it’s the ultimate crowd-pleasing make-ahead, and with so many gorgeous seasonal vegetables in abundance at this time of year (and so much meat to come), a winter vegetable take on this warming pasta classic feels fitting. Celeriac is a root vegetable I come back to every winter, and I’m always looking…

In season this month brussels sproutscabbageclementinesjerusalem artichokekaleswedevenison effortless! Venison steaks with caraway crushed swede SERVES 2 | PREP 15 MINS COOK 35 MINS | EASY 2 venison steaks (about 250g each)1 large swede, peeled and chopped2 tsp rapeseed or sunflower oil1 tsp plain flour150ml beef stock25g butter, plus 1 tsp2 tsp wholegrain mustard1 tsp red wine or balsamic vinegar1 tsp caraway seeds 1 Take the venison steaks out of the fridge, pat with kitchen paper and season both sides generously. Leave to come up to room temperature while you cook the swede. 2 Bring a large pan of salted water to the boil. Lower in the swede and simmer, covered, for 20-25 mins or until very tender (it always takes longer than you think to soften swede). Drain and steam…

Golden za’atar onion rings with buttermilk caraway dipping sauce I love fried food and herby dips but there’s a more profound message embedded here. The combination of hot and cold temperatures is a joyful experience. The concept of contrasting temperatures works elegantly when hot, crispy onion rings kissed with turmeric and za’atar are dunked into the cold herby buttermilk dipping sauce. Serve with chilled ginger ale or beer. SERVES 4-6 | PREP 20 MINS | COOK 15 MINS EASY | V 2 extra-large onions, sliced into 1.5cm thick rings and separated280g plain flour70g cornflour1 tsp ground black pepper1 tsp ground turmeric480ml buttermilkrapeseed or sunflower oil (or other neutral oil), for deep-frying2 tbsp za’atar BUTTERMILK CARAWAY DIPPING SAUCE 240ml plain unsweetened buttermilk or kefir20g coriander, chopped5g dill, chopped2 garlic cloves, roughly…

Latest off the block from The Wolseley Hospitality Group, Manzi’s is as glamorous as nautical comes. Set over two floors and with bright, airy blue and white interiors, this is a place of comfort and attention to detail. Head chef Christian Turner’s menu encompasses a beautifully executed monkfish wellington and cioppino fish stew, as well as oysters and dressed crab, Galician-style octopus, fish finger sandwiches and the lobster roll recipe given here. Non-fish dishes are also available, including leeks mimosa and devilled egg, and roast Landes chicken. Bateman’s lobster rolls You could use shop-bought mayonnaise if you wanted to make this recipe simpler. MAKES 4-6 | PREP 1 HR | COOK 3 MINS | MORE EFFORT MAYONNAISE 2 egg yolks1 tbsp dijon mustard 1 tsp lemon juice2 tbsp white wine…

For 20 years Olive has been reviewing the hottest new restaurants – for more visit Olivemagazine.com Our pro says There is much to be said for knowing who you are and playing to your strengths. The Portrait restaurant at the National Portrait Gallery is the cherry on top of its multimillion-pound transformation, and a very good one at that. Richard Corrigan has taken the helm in the kitchen, adding The Portrait to his impressive portfolio, and in true Corrigan style the menu is a showcase of Ireland and Britain’s best with a flair for the dramatic. Not unlike Richard himself, who on this night I found on the pasta station making my plate of tagliatelle with girolles and truffle before chef put on his best impression of Salt Bae with…