Innehållsförteckning för January 2024 från Olive Magazine

“I focus much less on what I should be excluding from my diet and much more on how I can pack each meal with as many good things as possible.” I read this on @aprilprestonandco’s Instagram feed and thought how sensible this approach is (full disclosure – I’ve known April for years as she has created high-quality products for some of the biggest names in food). This month, we introduce a new wellness feature (p92) where we explore what we can do to nourish our bodies and souls to feel good all year round, starting with a look at how fibre can support healthy weight loss and reduce blood sugar spikes. This is why I now keep a bag of almonds handy for snacking. You’ll find plenty of healthy, hearty…

In season this month bananaschicoryclamsgrapefruitkalelemonssweet potatoesturnips Pistachio and kale pesto pasta Save basil for the summer – keep this pesto seasonal with bitter leaf kale, which is a great match with soft, creamy burrata, nutty rye bread and zesty lemon. The pesto can also be stirred into winter minestrone soups, spooned over meatballs or drizzled over homemade pizzas. SERVES 4 | PREP 20 MINS | COOK 20 MINS | EASY 200g whole-leaf kale, torn into pieces, thick stems removed30g shelled pistachios1 lemon, zested and juiced, plus extra zest to serve25g grana padano, finely grated, plus extra shavings to serve4 tbsp olive oil, plus a drizzle and extra to serve300g penne, rigatonior other short pasta1 slice of rye bread, blitzed into coarse breadcrumbs1 ball of burrata 1 Put the kale in…

I always feel somewhat defensive about the bad rep that January gets. Yes, I know it’s a post-Christmas comedown, and people seem compelled to give up drinking, but as a January baby who also had a January baby, there’s just no way I’m going to let this wintery month pass miserably. At my house at least, it’s still party time. In fact, I see it as a chance to reinvigorate your taste buds after all that rich, festive food, and get friends around in a slightly less intense manner. One of my favourite things to make for friends this month is linguine alle vongole, with an added kick from a crunchy, chilli-laced pangrattato – because my mouth is craving all the chilli, garlic and parsley it can get, not to…

SERVES 4 | PREP 50 MINS COOK4-7 HRS | EASY 3-4 tbsp vegetable oil200g smoked lardons1 medium onion, finely chopped3 celery sticks, finely chopped2 large garlic cloves, minced2 bay leaves6 thyme sprigs2 rosemary sprigs20g flat-leaf parsley, stalks and leaves finely chopped1 tbsp tomato purée750ml red wine(we used pinot noir)1kg braising steak, cut into 5cm chunks3 tbsp plain flour2 large carrots, peeled and cut into5cm chunks250g chestnut mushrooms, halved if large12 round shallots, peeledmashed potatoor tagliatelle, to serve 1 Turn the slow cooker on to your preferred setting. Heat 1 tbsp of oil in a large frying pan over a medium heat and fry the lardons, onion, celery, garlic, bay, thyme, rosemary and parsley stalks for 15 mins, stirring occasionally until the fat on the lardons has rendered down and the…

Kar-Shing ‘KS’ Tong works in the City by day, but spends his free time exploring and eating wherever his palate takes him. From street food to Michelin-starred restaurants, nothing is off the table, and he shares it all on Instagram @ks_ate_here. Our pro says They say good things come in threes, and they’re on the money because Bistro Freddie, the third opening of the team that brought us well-loved wine bars Crispin and Bar Crispin, is good. Very good. This is a very personal project for founder Dominic Hamdy, with the restaurant carrying his father’s name, and you can feel the love and hospitality from the moment you step through the door into the warm, Parisian-inspired dining room. This is only enhanced by the homely, rather inviting menu and casual…

Malbec It’s easy to see why malbec is among the nation’s favourite red grapes. Full of rich, plummy fruit, often with notes of leather, smoke and spice, it generally offers really good value for dependable, crowd-pleasing drinking. It’s also particularly well suited to dark, wintry nights. Originally from south-west France, where it’s known as côt, malbec is used to make the famous ‘black wine’ of the Cahors region – so called because of its dense, inky colour. It’s been a regular import to the UK since the 13th century. Traditionally tough and very tannic when drunk young, these wines are best left to age for a few years to soften up but these days there are plenty of French malbecs made in lighter, more approachable styles. However, Argentina is the…

kitchen style KEEP AN EYE ON @olivemagazine ON INSTAGRAM FOR A VIDEO TOUR My name is Alice Noakes and I am a PR consultant specialising in food, drink and boutique hotels in the UK. I live in a small village in north Dorset, right on the border with Somerset and Wiltshire. I live with my husband, my two boys and our dog, Otter. Ours is a rectangular kitchen with a country cottage feel. We have shaker-style units with oak tops, a butler sink and a large kitchen table to sit around. There is a lovely exposed stone wall, which was the original exterior of the house before it was extended, and there is a traditional stable door that Otter likes to poke his head over to see who’s coming up…

BREAD AS A THERAPEUTIC PRACTICE I’ve worked in the therapy field for a while now. But, the older I’ve got, the more I’ve realised that there are many practical things that we can do that are highly therapeutic, that are not actually therapy. I think during lockdown people started to recognise that gardening, walking in nature, crafting and baking were things that actually gave us a sense of safety and security, and were grounding in some way. There’s something about returning to basics. So, I’m not saying that making bread is the only thing that’s going to be therapeutically beneficial for you when it comes to activities, but it’s one of a number of things that for me are very special. MINDFULNESS AND FOCUS I think there’s a great satisfaction…

reading Conversations on Threads This app is gaining traction as a place to chat and share content. If you’re on Instagram, you’ll have seen it popping into your timeline. It lists content under subject topics such as foodthreads, so you can find your people. eating What my Zoe nutrition programme app says works best for me I invested (and it is an investment) back in September and I’m still following the programme. The reason I like it? Because it tells me what’s best for me, it’s not exclusionary and I genuinely feel better. I can also import my olivemagazine.com recipes into the app, which is most useful. zoe.com drinking Twinings buttermint tea As the pack says, this is a minty and buttery beverage but, as there’s no sugar, there’s no…

Sticky date and malt pudding I get a lot of enquiries about sticky toffee pudding. It can go wrong quite quickly and people often report a dense almost raw middle that sometimes occurs. I have also had this in the past and, after teaching a few sticky toffee pudding classes, I’ve figured out that it is related to the amount of water that is left over once the dates are heated and the reaction of the bicarbonate of soda. Therefore, I wanted to create a pudding that has the appeal of a sticky toffee pudding without the variables. I’ve done this by using date molasses and it works like a dream. It means there’s less mess and the whole thing can be made while your friends are distracting you. SERVES3-4…

1 Tempeh rice bowl with crunchy oat topping SERVES 2 | PREP 15 MINS | COOK 25 MINS EASY | V CRUNCHY OAT TOPPING 60g porridge oats1 tbsp hemp seeds1 tbsp sunflower seeds50g mixed nuts, roughly chopped1 tbsp white sesame seeds1 heaped tbsp crispy onions 1 tsp nigella seeds1 tsp paprika2 tbsp honey2 tbsp olive oil BUDDHA BOWL 200g tempeh, torn into chunks1 tbsp gochujang 1 tbsp white sesame seeds2½ tsp soy sauce3 tbsp olive oil1 lime, zested and juiced½ green chilli, deseeded and finely chopped10g coriander, roughly chopped½ tsp caster sugar80g kale, chopped1 carrot, peeled into ribbons½ cucumber, chopped into matchsticks200g black rice, cooked and cooled1 avocado, sliced into thin wedges 1 Heat the oven to 180C/160C fan/gas 4. To make the crunchy oat topping, mix all the ingredients…

Catherine Street by Jamie Oliver marks the chef’s return to the London restaurant scene. A menu of comforting classics includes starters of devilled eggs, oysters and mushrooms on toast; sharing dishes like ox cheek pie and Sutton Hoo chicken with stroganoff sauce; homemade pastas, daily fish specials, steak and Trevor’s chicken, named in honour of Jamie’s father. Desserts include sticky toffee pudding and the River Café Nemesis cake, a nod to the restaurant Jamie worked in when he was discovered as a TV chef. Enter through an impressive garden-like courtyard with twinkly lights into a dramatic, buzzing main room with comfortable booths, antique lamps and modern art and photography. Suppliers are name-checked, with meat from HG Walter, Cobble Lane Cured charcuterie and Coombeshead Farm bread. jamieolivercatherinest.com Trevor’s chicken If you…

Grilled radicchio, blood orange, manchego and sour cherry molasses dressing SERVES 3-4 | PREP 15 MINS COOK 10 MINS | EASY | GF 2 radicchio heads2 chicory heads15g basil leaves5 tbsp extra-virgin olive oil, plus extra for brushing1 tbsp grated ginger2 tbsp sour cherry molasses(I used Belazu)1 tbsp honey1 tbsp dijon mustard2 blood oranges, thinly sliced, plus 2 tbsp of juice25g walnuts, toasted and roughly chopped30g manchego 1 Heat the grill to high. Slice the radicchio vertically into 2cm-thick steaks, with the core intact at the end of each so they keep their shape. For the chicory, slice in half down the middle through the core again, into ellipse shapes. Spread across a large baking sheet, well spaced apart. 2 Generously brush the tops of the vegetables with olive oil,…

Bangladeshi cuisine is vast and varied, influenced by Persian, Moghul and Southeast Asian flavours. Core ingredients include mustard oil, panch phoron (Bengali five spice), date molasses, coconut, dried and fermented fish. There is a focus on locally grown and seasonal produce, which makes Bangladeshi cuisine rich in vegetarian and vegan dishes. While rice is a staple in everyday meals, often featuring in every meal, fish comes a close second. Fish is fried, steamed in banana leaf and cooked into light stews and rich curries. Bhorta, a mash made of mainly vegetables and also fish and meat, is integral to everyday eating, mixed and eaten with plain rice. These make for a simple lunch or first course to a multi-course meal. Bangladeshi food is traditionally eaten in courses, unlike other countries…

1 SWEET SALONE Sierra Leone is sometimes referred to as Sweet Salone. The name is an expression of endearment and pride for Sierra Leoneans, reflecting our affection for our country despite its past challenges and hardships. It conveys a sense of optimism, resilience, a love for our nation. Despite the difficulties the country has faced they continue to embrace their cultural diversity, natural beauty and rich heritage. Sierra Leone is a place with warm-hearted people, beautiful landscapes and a unique blend of cultures, making it a special and cherished homeland. 2 KOLA NUTS Kola nuts are such an important symbol for our country. In fact, they used to be the currency before money. We use kola nuts as a gift to welcome people. They’re also symbolic at weddings – when…

MAGAZINE.COM Save all your treasured recipes in one place, see reviews before trying something new and add your own comments and ratings at olivemagazine.com Lamb shank shepherd’s pie SERVES 4-6 | PREP 40 MINSCOOK 5 HRS | EASY Elevate your shepherd’s pie by slow-cooking lamb shanks to melting perfection. This comforting dinner is the ultimate winter warmer for the whole family. 2 tbsp sunflower oil4 small lamb shanks, seasoned well1 onion, finely chopped2 celery sticks, finely chopped2 carrots, finely chopped2 bay leaves3 garlic cloves, finely chopped1 tbsp plain flour400g tin chopped tomatoes750ml chicken stock2 tbsp worcestershire sauce4 rosemary sprigs, needles picked and chopped850g potatoes, cut into chunks50g unsalted butter green vegetables, steamed and buttered, to serve 1 Heat 1 tbsp of the oil in a large casserole over a medium-high…

Trendspotting CROQUETTES Soft and yielding inside with a crisp exterior, a good croquette is a gorgeous thing. Think José Pizarro (Bermondsey St has a croqueta del dia), Ibérica, Morito or any other Spanish restaurant, and you expect these on the menu. Croquettes have become a vehicle for interesting flavours – the yearly croqueta challenge run by The Salt Yard group is the place to try everything from buffalo chicken (The Collab) to moussaka (Vori), BiBo’s squid ink and octopus, and Salt Yard’s own prawn version. At Dinings, Masaki Sugisaki uses the opportunity to give lobster a nose-to-tail treatment in his croquette (pictured). The béchamel is made with a lobster shell reduction, seasoned with bonito flakes and kombu, then topped with lobster salad – it looks as beautiful as it sounds.…

Smashed falafel platter with pink pickled onions Find fresh, ready-made falafel in the chiller, and choose veg-based ones like sweet potato or spinach for extra flavour. SERVES 4 | PREP 15 MINS | COOK 15 MINS EASY | V Thinly slice ½ a red onion, then scrunch together with a good pinch of salt, 1 tsp of caster sugarand 2 tbsp of red wine vinegar. Leave while you prepare everything else, tossing now and again so the onions become soft and pickled. Heat the oven to 200C/180C fan/gas 6. Toss a tin of drained chickpeaswith 1 tbsp of olive oil, 1 tsp of ground cuminand ½ tsp of hotsmoked paprika. Spread out on a baking tray and bake for 5 mins, then add two packs of sweet potato falafelsto the…

Urojo Zanzibar potato soup I had this soup in a market in Zanzibar. It was one of those moments that catches you off guard. It’s a seemingly simple potato soup but much more than the sum of its parts. This is my memory of the version I had. You can also add fried peanuts or a hard-boiled egg. SERVES 4 | PREP 10 MINS | COOK 20 MINS | EASY | V GF 800g Maris Piper or King Edward potatoes, cut into 2-3cm cubes2 heaped tbsp gram flour½ tsp ground turmeric1 red onion, finely sliced2 limes, juiced1 lemon, juiced GARNISH corianderroasted unsalted peanutsgreen chilli, slicedred onion, finely slicedlemon and lime, cut into wedges 1 Put the potatoes, a good pinch of salt and 1 litre of water into a pan, and…

Be it a big birthday, an anniversary or simply a special treat for you and your best people, there are times when you need a restaurant to deliver not just amazing food but a real moment. A memory you will treasure forever. At such times, the private dining room comes into its own. Designed to offer intimacy and bespoke experiences, PDRs (to use the industry lingo), allow you to revel in a comfortable, dinner party atmosphere while being pampered by some of the best staff in the game. Does that sound good? Of course it does. Inspiration follows in this selection from among the UK’s peachiest PDRs. GLAM IT UP Jeru, London Mayfair hotspot for pan-Mediterranean dishes, such as charcoal-roasted aubergine with spiced lentil ragu and pine nuts, or sea…

HOME BAR HACKS Flavour-boosting mocktail ingredients While there is an ever-expanding range of non-alcoholic drinks on offer – from light and dark spirits to wines and beer – you can also raid your kitchen for flavour-enhancing ingredients that will take your mocktails to the next level. The complex flavours and tannins of tea make it a great choice for mocktails such as our earl grey cooler, right. Varieties like ordinary black tea, earl grey, darjeeling and lapsang souchong are particularly good for 0% versions of cocktails that use darker spirits such as whisky. Similarly, kombucha’s funky, tart flavours also add welcome complexity – try in a moscow mule-style tipple with ginger. For wine-based cocktails, try sparkling white grape juice for drinks such as spritzes and, for zero-alcohol sangrias or mulled…