Olive Magazine Christmas 2021

Welcome to our green and gorgeous Christmas issue. This year, we’re sharing recipes to make it a fabulous festive season. Spend quality time in the kitchen making something special like the langoustine cocktail (p20) or miso caramel and chocolate tart (42), or take a few smart shortcuts (see p50) – the peanut butter cheesecake truffles are one of my all-time favourites and so easy – while sticking with the mantra of reduce, reuse, recycle. We’ve made sure as little as possible goes to waste in our dishes. Our Christmas day turkey crown (p17) uses all the bits of herbs that usually go to waste, the roasted veg are cooked skin-on and the dessert (p18) – our very special cover recipe – will slice well and keep for a few days if…

Olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 150, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including recipes, award-winning podcasts and videos showcasing cooking skills and techniques on Olive magazine.com. Here’s what you can expect from us. our recipes work All our recipes are developed and thoroughly tested by experts, so you know they’ll work every time. sustainability It’s at the heart of everything we do. We try to help you cut down on food waste by suggesting ideas for using up any leftovers, and by celebrating and keeping you informed about…

What are they? Dried sour cherries have a deep red colour, tangy flavour and chewy texture. How to use them? They are great for adding tartness to koftas, kebabs and tabbouleh salads, or baked into breakfast muffins, granolas and loaf cakes. They also work well in mince pies and stuffings, Christmas jams and preserves. Where to find them? Find dried sour cherries at Waitrose, both in stores and online. Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food. He’s also a food writer and curator of online platform Mother Tongue, with his first recipe book set for release in spring 2022. Pear, star anise and sour cherry chutney 30 MINUTES + COOLING | MAKES 1 JAR | EASY | GF flavourless oil (such as sunflower…

Are you looking for a stocking filler with a difference? Family-run chocolatier Harry Specters has award-winning bars and boxes with a strong social cause – offering support to young people with autism through employment. It was first launched by Mona Shah, whose son, Ash, was diagnosed with autism. “Ash is the driving force behind Harry Specters,” Mona says. “Knowing the struggles he would face trying to find employment in the UK made me want to create a supportive and empowering workplace. When I attended a chocolate course at Callebaut Chocolate Academy in 2011, I realised that the repetitive nature of creating chocolate would suit the skillsets of some people with autism. “Employment is a significant challenge, with only 22% of the 700,000 people with autism in the UK in any form…

To enter, share your photos on social media with #Olive cookcover or email oliveweb@immediate.co.uk with the subject line ‘Cook the cover’ by 1 December. We’ll feature the winner in an upcoming issue. Last month’s winner, Macu Higueras, says: “As soon as I saw this salted maple, pecan and poached pear cake, I knew I had to try it. Everything in it is just spectacular: the sponge, the pears, the caramel and, of course, that gorgeous mascarpone cream. I tried to recreate the look and feel of the cover, too. Everyone at home was more than pleased with the result. This recipe is a true autumnal showstopper!” From the judges: “The lighting used is beautiful as you can see some lovely glossy highlights on the pears. Props complement the food and it looks similar…

Just opened: Ekstedt, London Tables are like gold dust at the leading Swedish chef’s new London outpost. Niklas Ekstedt’s tasting menus (three or seven courses) team British produce such as hay-smoked mallard, Cornish oysters and Sussex truffle with traditional Nordic ingredients including pine, venison and lingonberries. A wood-fired oven and open flame give dishes a delicious smokiness and create both warmth and theatre. ekstedtattheyard.com Revisiting: Pensons, Herefordshire Michelin-starred restaurant, Pensons, nestled in Netherwood Estate on the Herefordshire/Worcestershire border, has added two rooms to its courtyard garden, available to book as part of a dinner, bed and breakfast package. Head chef Chris Simpson farms, forages and grows his own ingredients on the estate to create a seasonal, five-course tasting menu that includes dishes such as cured salmon with sorrel sauce, lamb and Little Gem,…