Olive Magazine November 2019

Whether you’re traipsing through the mud, wrapped in hat, gloves, scarf and snood trying to keep warm while hunting for the best spot at your local firework show; huddling in your back garden with sparklers writing secret messages in the dark; or you’re inside with the pets, shunning the shivering for low lighting and cosy socks – who doesn’t love Bonfire Night? And the food that surrounds it is rather great, too, isn’t it? Bangers plopped into mash and drenched in gravy, like an edible volcano – yes please! We’ve loads of ideas on how to use sausages this month, along with recipe inspiration for meatballs, pan brownies made for sharing, hearty one-pots, warming soups, easy, sweet and sticky traybakes, a star for the slow cooker, and even DIY luxury hot…

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One-pot mushroom pasta 1 HOUR | SERVES 6 | EASY V LC Try this fun way to cook pasta – all in one pot. Sounds like sacrilege but it works brilliantly. butter 30gonion ½, finely choppedflat mushrooms 225g, slicedlemon 1, juicedflat-leaf parsley chopped to make 3 tbspthyme leaves 1 tspmarjoram chopped to make 2 tbsp (optional)vegetable or chicken stock 900mldouble cream 125mlfettuccine or spaghetti 300-400gchives chopped to make ½ tbspparmesan (or veggie alternative) 30g, finely grated • Melt the butter in a casserole until it foams. Stir in the onion, cover with a lid and fry over a gentle heat for 5-10 minutes or until soft but not coloured. Remove the onion to a bowl. • Cook the sliced mushrooms in the hot casserole, in batches if necessary. Season each batch with salt, pepper and…

Luxury hot chocolate with mix ’n’ match toppings 15 MINUTES | SERVES 8 | EASY Set up a little table outside with all the toppings, then let people help themselves. cocoa powder 3 tbspwhole milk 1.5 litresdemerara sugar 3 tbsp, plus extra to tastedark chocolate 100g, choppedvanilla extract 1 tspsingle cream 150ml TOPPINGS dark rum, whisky, brandy, Disaronno or Baileyssquirty creamCadbury flakesChloe’s Hazelnut & Cocoa Wafers (available from Waitrose and ocado.com)cinnamon sticksground cinnamonchocolate chipsmini marshmallowsfudge chunks • Put the cocoa in a large bowl or jug and mix in enough cold milk to make a smooth paste. Put the rest of the milk in a pan and bring to a simmer. Whisk the milk into the cocoa paste until everything is incorporated then pour back into the pan. Add the sugar, chopped chocolate, vanilla and cream,…

Smashed sweet potatoes with maple syrup and soured cream 1 HOUR 15 MINUTES | SERVES 4-6 | EASY | V LC GF Following in the great tradition of crispy smashed potatoes, these potatoes are also twice cooked, but with different results – because a sweet potato, after all, is not a regular potato. Less crispy than its starchy friend, this is more about the creamy interior than the crispy exterior. You can, of course, use larger sweet potatoes, but I will say that the final product will not be as adorable. small sweet potatoes 750gsoured cream 250glime or lemon juice 2 tbspolive oil 2 tbspunsalted butter 90gmaple syrup 80mlbuckwheat 45g, toastedthyme leaves 2 tbsp • Heat the oven to 200C/fan 180C/gas 6. Using a fork, prick the sweet potatoes all over, so they don’t…

Pork meatball bánh mì 50 MINUTES + CHILLING SERVES 4 | EASY pork mince 500ggarlic 3 cloves, crushedginger 2 thumb-sized pieces, finely gratedred chilli 1, finely choppedfish sauce 2 tbspsoft light brown sugar 1 tbspvegetable oil 1 tbsp PICKLES rice vinegar 3 tbspsoft light brown sugar 1 tbspcucumber 1 small, peeled into ribbonscarrot 1 small, peeled into ribbonsmooli1/4, peeled into ribbonsred chilli 1, thinly sliced TO SERVE small baguettes 4, halved horizontallymayonnaise 8 tbspspring onion 1, finely slicedcoriander a small handful of leavesmint a small handful of leaves • To make the pickles, put the rice vinegar, sugar and some seasoning into a bowl, and whisk. Add the cucumber, carrot, mooli and chilli, mix well and chill for 30 minutes. • Tip the mince into a bowl with the garlic, ginger, chilli, fish sauce and sugar, and mix…