Olive Magazine November 2018

Sundays at this time of the year are the best, aren’t they? Lazy lie-ins, chilly walks punctuated by a pint, or two, then a packet of crisps torn down the middle for sharing, while you wait for someone else to make you a roast dinner (and wash up afterwards). If that sounds like your cup of tea (or jug of gravy), we’ve got just the guide for you – with our list of some of the country’s top gastropubs and the great walks that surround them. If you’re staying in and cooking, we’ve also got a great way to save a bit of pocket money so you can buy all of the Christmas gifts we’ve pulled together for the favourite foodies in your life (or just you – that’s allowed, too).…

£10 and under DOIY SALAMI NOTEPAD Never run out of cured sausage again! £9.95, amazon.co.uk ICE CREAM SOCKS Choose between mint choc chip, raspberry ripple or hundreds and thousands; £6.95, shop.balticmill.com ROCOCO GOLD, FRANKINCENSE AND MYRRH CHOCOLATE BAR A kingly gift, slightly spiced and with a real fruity kick. £5.95/70g, rococochocolates.com FORTNUM & MASON’S DAMSON, BLACKBERRY AND APPLE CHUTNEY Spend Boxing Day dolloping this fruity, spiced condiment onto crackers and tangy cheddar. £5.50/230g, fortnumandmason.com FIASCONARO PISTACHIO CREAM Spread onto waffles, sandwich between macarons or just spoon straight from the jar. £8.50/180g, souschef.co.uk MONKI AVOCADO SOCKS Avocado and toasty feet. £3, monki.com HERB & VEG SEEDS Foolproof seed packs to grow your own – including jalapeños, and aubergines. £3, notanotherbill.com LINDOR MINT CHOCOLATES If you’ve tried them, you know... £4.99/200g, Tesco £25 and under OTTOLENGHI NAPKINS Dress the Christmas table with these on-brand ‘O’ napkins. £20-£22, ottolenghi.co.uk/tableware/linen ALICE PATTULLO APPLE-PEEL PRINT Peel…

Quick-cured beetroot salmon with beetroot and apple salad 20 MINUTES + CURING SERVES 2 | EASY | LC ready-cooked beetroots 300gsea salt flakes 1 tbspcaster sugar 1 tspcoriander seeds 1 tsp, toasted and lightly crushedsalmon fillets 2 x 120g, skin onenglish mustard 2 tspolive oil 2 tbspred wine vinegar 1 tbspwatercress 2 handfuls, woody stems removedflat-leaf parsley a small handful, tornsharp eating apple ½, quartered, cored and thinly slicedwalnuts 25g, toasted • Put one of the cooked beetroots into a small blender with the salt, sugar and coriander seeds, and whizz. Put the salmon fillets into a container, pour over the beetroot salt and rub well into the salmon. Cover and chill for 1 hour. • Wash the salt off the salmon under gently running cold water and pat dry with kitchen paper. Put…

Stuffed butternut squash with cider cream sauce 2 HOURS 30 MINUTES | SERVES 4 | EASY | V This veggie main becomes a real centrepiece when carved into slices at the table. You can make this vegan by omitting the egg from the stuffing and using a vegan cream substitute in the sauce. butternut squash 1 large, halved lengthways and deseededcider 500mldouble cream 150mlwholegrain mustard 1 tbspkale 100gextra-virgin olive oil 2 tbsppumpkin seeds 1 tbsp, toasted STUFFING vegetable oil 2 tbsponion 1 small, finely choppedcelery 1 stick, finely choppedcarrot 1 small, gratedgarlic 2 cloves, finely choppedsoft white breadcrumbs 50gapple 1, peeled, cored and finely dicedsage ½ a bunch, leaves shreddedegg yolk 1 • Heat the oven to 190C/fan 170C/gas 5. Scoop out some flesh from the neck of the butternut squash, ensuring you leave a shell…

Marmite chicken 45 MINUTES + CHILLING + SALTING + MARINATING SERVES 4 | EASY Just like soy sauce and balsamic vinegar, soy sauce and marmite is an umami-bursting combination. This recipe was inspired by a recent trip to Malaysia, where a similar nyonya dish is ubiquitous. I tweaked it though, increasing the Marmite kick and making it less sweet. This is one of my favourite recipes. boneless chicken thighs 500g, skin ongarlic 1 clove, crushedsoy sauce 1 tbspsunflower oil for deep-fryingJapanese katakuriko (potato starch) or cornflour 4 tbsp (see ingredients notes)spring onions thinly sliced on the diagonal to make 2 tbsp SWEET CUCUMBER AND WAKAME PICKLE rice vinegar 160mlgranulated sugar 120gcucumbers 2 large, thinly slicedsea salt 2 tbspred chilli 1 large, thinly sliceddried wakame seaweed 2 tbsp (see ingredients notes) MARMITE AND SOY SAUCE Marmite 2 tbspdark…

• Dashi is a stock made from kombu seaweed and katsuobushi (flakes of dried tuna) used to add umami flavour to soups and sauces. Instant dashi powder is available. • Dried wakame is a dark green seaweed with a mild flavour of the sea and a slightly chewy texture. • Harusame are glass noodles that can be made from starchy ingredients like potato or mung bean. They become semi-transparent when cooked. • Kaiso seaweed mix – kaiso refers to all types of seaweed in Japanese – is a selection of different colours, sizes and textures of seaweed that may include wakame, kombu, agar-agar and nori. • Katakuriko (potato starch) is used in a similar way to cornflour, as a coating for fried foods to make them crisper or dissolved in a little water to…