Olive Magazine

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 tar

Don’t have yours? Contact Oliveweb@immediate.co.uk ■

Recorded mostly in kitchens, about kitchens, by podcast genius Lucy Dearlove. Informative, educational and very thought-provoking. Genuinely useful recipes and tips. Receive a copy of the book when you subscribe to Olive – see page 26 for our offer.

Tune in to our new Green Kitchen series where, over three episodes, we’ll be chatting to various experts from the food world about living more sustainably, from what responsible fish and meat choices we can make to chefs who are embracing zero waste.

Find your new favourite dessert with the chef and cookbook author’s stunning recipes (p40). The chef-owner of Bubala restaurant shares some festive veggie ideas (p92). Kitchen inspiration and interior advice from the co-founder of Koya (p130). ■

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

Recipe Adam Bush Photograph Karen Thomas Styling Agathé Gits Food styling Libby Silbermann ■

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

“This was absolutely delicious! It has a perfect balance of sweet and sour, and served with a bit of cream on top, it’s a warm, hearty dessert that makes you love autumn evenings.” @alinapereira9 “I love this fish curry recipe. It’s so quick and e

Tune in to our new Green Kitchen series where, over three episodes, we’ll be chatting to various expert guests from the food world about living more sustainably, from what responsible fish and meat choices we can make to chefs who are embracing zero

£4.50 each, baileyshome.com Featuring a patchwork of recycled sari fabrics, these stars come in a palette of rich jewel tones. With each being unique, they bring a sustainable touch of glamour to your tree. £9 each, daylesford.com Made by artis

effort less ! Two classics collide to create a decadent dessert that’s surprisingly low effort – there’s no need to even turn the oven on. Using shop-bought ice cream and turning it into an impressive dessert is a great way to wow guests with minimu

Who can say no to a dessert cocktail mash-up? Try these five-minute sweet treats that are even easier. Heat 1 tbsp each of sugar syrup, vodka, coffee liqueur and espresso until steaming. Pour over a ball of vanilla ice cream to serve. Shake 25ml of s

Having as much prepped or pre- or part-cooked in advance as possible will make your life easier on the day. Boil the sprouts and potatoes the day before, make our master stock and madeira gravy recipe (p142) and freeze to defrost later, and weigh the

Three easy ways to take Christmas cocktails to the next level. Turn gin a pretty rose hue by stirring together 50ml of gin, 3 dashes of Angostura bitters and a little ice in a shaker, and strain into a chilled glass. Top up with a little tonic water

Rum has been having a renaissance of late as more drinkers embrace the spirit, both as a base for cocktails and as something to be sipped and savoured in its own right. Rum is typically made from molasses (a by-product of sugar-making) that is fermen

Choosing wines to see you through this season can be overwhelming. Stock up on reassuring, reasonable options that will work with different dishes – and can be glugged at a gathering – then splash out on a few showstopping bottles to savour with spec

This medium-sweet madeira has bags of dried fruit, caramel and toasted nut notes, along with a dazzling streak of acidity. This is my desert island wine. Made with the red-fleshed vinhão grape, this has an incredible dark colour and sings with crunc

Pack a flask of hot, strong, sweet coffee laced with Irish whiskey or bitter Fernet-Branca. Bring a can of whipped aerosol cream or a little container of whipped or double pouring cream, and squirt or pour over the top, plus mini marshmallows for ext

Kipferl, named after the half-moon shaped Austrian shortbread, offers anything from the classic wiener schnitzel and käsespätzle to sachertorte. Diners can sip various types of grüner veltliner in the cosy, chalet-like location in Islington, north Lo

Spending hours hunting for our boxes of decorations while simultaneously scouring for spiders. Then, decorating the tree, fuelled with too many white russians and The Beach Boys Christmas album, possibly followed by the Home Alone soundtrack. There w

I add dark rum to this for an extra little kick – it works well to compensate for the evaporation of alcohol if you have a big pot simmering for a while. A really thin dough base topped with crème fraîche, smoky bacon and fried onions, and baked in a

MANAGING DIRECTOR, FOOD Alex White GROUP EDITOR-IN-CHIEF Christine Hayes COMMERCIAL DIRECTOR, DIGITAL Gareth Mugford COMMERCIAL DIRECTOR, PRINT Simon Carrington GROUP ADVERTISING & PARTNERSHIPS DIRECTOR, FOOD Jason Elson CUSTOMER ENGAGEMENT