Olive Magazine Xmas 2016

It’s here! Finally! In magazine land we’ve been thinking about the big day since July (honestly – we’re knee-deep in mincemeat and turkey giblets pretty much as soon as the clocks go forward) but it never makes it any less special. It’s a time when families and friends come together, celebrate another year past, and are thankful for each other (and that it’s acceptable to eat chocolate before breakfast and drink alcohol at midday, or is that just me...?). Either way, it was with all this in mind that we planned our bumper Christmas issue. From our special, soft-touch cover (stroke it and tell me that’s not lush) and the tasty slice we chose to grace it with, to our guide to the ultimate family Christmas dinner – everything has been…

1 The Christmas cake everyone will want to buy Winner: Asda Christmas Pudding Smash Cake. A fun family centrepiece that kids will love. Smash it open to reveal hidden treats and a moist chocolate sponge. The packaging is great, too. £13/1.7kg » 2 Best Christmas fizz Winner: Aldi Veuve Monsigny Champagne Brut. This is a very accessible and affordable champagne with a creamy finish. £9.99/75cl Highly commended: M&S Monticella Prosecco Superiore. A great buck’s fizz contender, this is a light and easy-drinking prosecco with a strong pear nose. £15/75cl 3 Canapés Winner: M&S 10 Mini Scallop En Crôutes with Champagne Sauce. An innovative, fun and luxurious canapé in a light sauce that delivers its promise of fizz. £9/150g 4 A ready-made cheeseboard Joint winner (A): Asda Extra Special Cheese Selection. A stellar selection of cheeses, each prime examples…

Christmas party season is upon us and, no doubt, your diary looks as complicated as a schematic for the Large Hadron Collider. You have get-togethers with friends and family seemingly every day from 1 December until early January. But fear not, no matter how frazzled this festive marathon leaves you, your behaviour will be impeccable thanks to my Essential House Party Etiquette Guide. Sound the alarm Accept or decline the invitation promptly and flag it if, for instance, you’re bringing a vegan. Given notice, a good host will cater accordingly, but it’s awkward if, say, a coeliac appears unannounced and has to nibble on a celery stick all night. Booze rules Don’t turn up empty-handed. Don’t try to palm off the rubbish wine that others have left at your parties. Don’t arrive…

Janine’s porchetta-style turkey 3 HOURS | SERVES 10-12 | A LITTLE EFFORT Ask the butcher for a boned turkey crown; that’s both breasts taken off the bone with the skin still connecting them and the wings taken off. I always cook a crown because it can be prepped ahead, there’s no waste, it carves beautifully and it only takes two hours to cook, so is the ultimate Christmas roast! herb and garlic sausages 8, skinned parmesan 100g, grated sage a handful of leaves, chopped ciabatta 200g chunk, chopped and soaked in 6 tbsp milk boned turkey crown 1, approx 3-4kg unsmoked thin streaky bacon approximately 18 slices • Mix the sausagemeat, parmesan, sage and soaked bread with your hands and season really well. • Put the turkey, skin-side down, on a board. You want to butterfly the breasts open –…

Squash and ricotta croissant wreath 1 HOUR 30 MINUTES | SERVES 10 | EASY | Go to Olive magazine.comand see our easy video to help you make this recipe. butternut squash 750g, sliced sage a bunch, finely chopped olive oil ricotta 250g nutmeg a grating garlic 2 cloves, crushed parmesan or veggie alternative 75g, finely grated, plus 2 tbsp extra croissant dough 2 x 360g cartons • Heat the oven to 200C/fan 180C/gas 6. Toss the squash with half the sage, 2 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 30-40 minutes until tender, and golden around the edges. Cool. Beat the ricotta, remaining sage, nutmeg, garlic and parmesan together, then season. • Unroll the cartons of croissant dough and cut through the perforations to make 12 dough triangles in total. Take the largest baking…

IT’S NEVER TOO EARLY! Aperol mimosa 5 MINUTES | SERVES 1 | EASY Aperol 20ml orange juice 20ml champagne, prosecco or other sparkling wine to top up • Put the Aperol and orange juice into a champagne flute and top with sparkling wine. TEA Christmas is a time for indulgence, so put the pyramid tea bags to one side and treat yourself to something special. The single estate English Breakfast from the Rare Tea Co. uses black tea from the Shire Highlands, Malawi. It’s deep, rich and malty with hints of caramel and will be your new favourite. £7/50g, rareteacompany. PRE-LUNCH APERITIF Fed up of the same old mulled wine? Turn to page 35for our updated twist, or try a negroni sbagliato. Swapping the gin for prosecco makes for a lighter negroni and softens the bitterness, an ideal aperitif for…