Olive Magazine January 2020

This issue, the first of the new year, has become something of a tradition at Olive – our anti-diet issue. If you’re looking for ways to punish or deprive yourself, this ain’t the place. Our January issue is all about slowing down, cooking more and eating better. That might mean indulging in some meditative risotto stirring, or curling up with a bowl of self-saucing sticky toffee pudding. It might mean brightening up the grey days with some vibrant rainbow foods and drinks – from nutritious, bright and texturally rich salads, and gin-soaked grapefruit and clementine upside-down cakes, to speedy smoothies and sour shrubs. It could mean being kind to yourself, with the gift of time, by making our all-in-one slow-cooker coconut chicken curry – just bung it all in and let this…

SOCKS If you're getting active in the new year, don these sport socks with a fruity theme. £5, Monki GELATO Small-batch Hackney Gelato is now available to buy online – so order a moreish pot of peanut butter and chocolate. £5.49/500ml, Ocado DRINKS BOTTLE This triple-walled 500ml bottle in a distinctive floral Liberty print keeps liquids hot for 12 hours and cold for 24. £42, Liberty PLATES Crafted in Portugal, these hand-painted glazed stoneware plates will get everyone talking. £25, made.com KNIFE BLOCK Made from wheat fibre and recycled steel, this knife block makes a sleek, eco-friendly kitchen addition. £45, viners.co.uk CAKE SLICE Made from durable stainless steel with an elegant brushed gold handle, this delicate utensil will look as good as the cake. £29.95, nkuku.com RAW CHOCOLATE Vegan dark chocolate, sweetened with coconut sugar and flecked with Himalayan pink salt. £2.99/70g, Waitrose INDIAN…

Rhubarb brown sugar cobbler 45 MINUTES | SERVES 4 | EASY rhubarb 600g, cut into 4cm piecessoft light brown sugar 150glemon ½, juicedcornflour 1 tbspdemerara sugar 2 tbspsingle cream to serve COBBLER self-raising flour 150g, plus extra for dustingsoft light brown sugar 75gunsalted butter 50g, cold and cubedcrème fraîche 50g • Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb into a 20cm x 30cm baking dish with the light brown sugar, lemon juice and cornflour, and toss. Cover with foil and roast for 15 minutes until the rhubarb is soft. • Meanwhile, to make the cobbler, tip the flour, sugar and butter into a food processor with a pinch of salt. Pulse until the butter has mixed into the flour, then add the crème fraîche and pulse again. Add 1-2 tbsp of cold water…

Saffron risotto 40 MINUTES | SERVES 4 EASY | LC This soothing risotto is delicious on its own, or served with a roast chicken and the roasting juices from the tin. butter 100g, chilled and dicedonion 1 small, finely choppedchicken stock 1.25 litresarborio rice 200gdry white wine 75mlsaffron ½ tsp (look for good-quality long threads)parmesan 75g, finely gratedground white pepper chives a handful of snipped • Melt 50g of the butter in a heavy-based, deep, lidded frying pan, then gently cook the onion for 10 minutes until softened but not coloured. • Bring the stock to the boil in another pan, then turn down the heat to a simmer. • Add the rice to the butter and cook, stirring, for 3-4 minutes to coat the rice and toast the grains. Pour in the wine then bubble…

Goat’s cheese and beetroot citrus salad 50 MINUTES | SERVES 6 EASY | V Use a mandoline for the vegetables if you have one. If not, you may want to slice the beets into matchsticks to get them thin enough to soak up the pickle. beetroots 6 medium (mixed colours if possible), peeled and very thinly slicedoranges 2, peeled and segmentedred grapefruit 1, peeled and segmentedcider vinegar 4 tbspcaster sugar 2 tbspready-cooked red quinoa 250g poucholive oil for drizzlingLittle Gems 2, shreddedbrussels sprouts 100g, finely shreddedcashew nuts 50g, roughly choppedmixed seeds 50gsoy sauce 1 tbsprunny honey 2 tbspdill a small bunch, leaves pickedgoat’s cheese 200g, thinly sliced DRESSING orange 1, juicedgrapefruit ½, juicedwholegrain mustard 1 tbsprunny honey 1 tbspextra-virgin olive oil 100ml • Put the beetroots, oranges and grapefruit segments into a large bowl, add the…

Slow-cooker sausage and bacon casserole 3 HOURS 30 MINUTES | SERVES 4 | EASY | LC olive oil 1 tbspherby sausages 8streaky bacon 6 slices, chopped (or use 100g bacon lardons)leek 1 large, slicedgarlic 1 clove, crushedwhite wine 100mlchicken stock 300mltomato purée 2 tbspdried chilli flakes a pinchroasted red peppers from a jar 3, drained and choppedborlotti or cannellini beans 400g tin, drained and rinsedflat-leaf parsley a small bunch, roughly choppedcrusty bread to serve • Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really good colour on them. Remove the sausages to the slow cooker, then fry the bacon until crisp and golden. Add to the slow cooker with the remaining ingredients, apart from the parsley…