Innholdsfortegnelse for Christmas 2024 i Olive Magazine

How do you do Christmas? If you listened to our very entertaining festive podcast series last year, you will have heard that people have very firm feelings about this particular holiday, from the thickness of the gravy and the eternal sprout debate (yes or no?), to whether you’re allowed to serve Yorkshire puds on the big day (honestly, I’d never turn one down!). The main theme seems to be that most people have tried and trusted recipes and traditions that they return to again and again, but are also looking for new ideas to give their celebrations something extra special. And that’s where we come in: our annual bumper issue is stuffed with clever inspo. From the juiciest ever smoky maple glazed turkey (p18) to a showstopping trifle layer cake…

Ham with a spiced ginger rum glaze Serve warm on Christmas Eve with chunky chips and a bitter leaf winter salad, then eat the leftovers cold on Boxing Day. The glaze is inspired by a rum punch and the crispy, sticky edges are the best part of this ham, so spoon the glaze over liberally. It packs a punch with lots of sweetness, spiciness and fruity tang. SERVES 6-8 | PREP 30 MINS PLUS RESTING AND COOLING COOK 2 HRS | EASY 1.5kg unsmoked gammon joint, tied STOCK 1 onion, chopped thumb-sized piece of ginger, chopped1 tbsp whole black peppercorns GLAZE 100ml dark spiced rum 100ml pineapple juice100g soft brown sugar 4 allspice berriescinnamon stick pinch of chilli flakes 3 cloves thumb-sized piece of ginger, grated2 tbsp honey TO SERVE chunky…

Raspberry trifle fridge cake All the flavours of trifle but in a layered no-bake cake. This is a great one to make ahead as it needs overnight setting. SERVES 12 | PREP 45 MINS PLUS CHILLING AND OVERNIGHT SETTING | COOK 10 MINS | EASY 75g caster sugar200g raspberries4 tbsp cream sherry30 trifle sponges pack of raspberry jelly or raspberry jelly crystals CUSTARD CREAM 250g mascarpone2 tbsp instant custard powder300g vanilla custard300g double cream1 tsp vanilla extract2 tbsp icing sugar TOPPING 150g raspberries1 tbsp icing sugar 1 Put the caster sugar in a small pan with 50ml of water. Heat until the sugar is just dissolved then tip in the raspberries and take off the heat. Crush the raspberries with a fork then leave to cool. Stir in the sherry.…

gift wrapping I like to wrap gifts with fabric using the Japanese technique, furoshiki. It’s reusable, creates no waste and it’s far more pleasant spending an afternoon folding and tying than dealing with scissors, paper and tape. I use pieces of cotton and linen fabric as the cloth is strong enough to support a little weight and, as it’s opaque, no one can see what’s inside the parcel. Pieces of fabric cut from old clothing or bed linen also work well, or seek out vintage fabrics, dish towels and silk scarves for something a little bit different. You can find tutorial videos on YouTube, which are particularly useful for wrapping unusual shapes or bottles. I like to add a couple of natural touches to the knot – a stem of…

Harissa roast salmon with warm herby grains and yogurt dressing SERVES 2 | PREP 10 MINS COOK 20 MINS | EASY 100g wholegrains (such as pearled spelt or barley)1 tbsp harissa1 tbsp olive oil, plus a drizzledrizzle of honey1 lemon, halved2 skinless salmon fillets150g cherry tomatoes, each pierced a couple of times4 spring onions choppedhandful of mint, choppedhandful of dill, chopped100g frozen peas2 tbsp natural yogurt 1 Cook the grains in boiling salted water for 20-25 mins or until just tender. 2 Meanwhile heat the oven to 180C/fan 160C/gas 4. Mix together the harissa, oil, honey and half the lemon juice. Put the salmon and tomatoes in an ovenproof dish and toss with the harissa mixture. Roast for 15 mins. 3 Mix together the spring onions, most of the herbs,…

COURMAYEUR, ITALY For a gourmet escape This elegant Aosta Valley town on Italy’s French borders has excellent skiing for intermediates and off-pisters, and superlative views of Mont Blanc — a stellar backdrop that’s more than matched by its starry culinary credentials. Along with Italian ski regions such as Alta Badia, Courmayeur has an impressive dedication to culinary festivals, fine wine and great food. Up on piste, head for gourmet mountain hut Chiecco where menus include locally made organic polenta, and Fassona beef along with house-made pasta and gelato. Also slope-side, Capitan des Alpes is the place for suckling pig, a favourite with Heston Blumenthal, co-founder of Courmayeur’s annual spring Mountain Gourmet Ski Experience — two nights of Michelin-starred mountain feasts prepared by big-name chefs. Peak of Taste is another chef-led…

Ecclefechan tarts with grape molasses and brown butter MAKES 6 TARTS | PREP 25 MINS COOK 30 MINS | EASY 2 english breakfast teabags 120g dried sultanas60g dried cranberries320g ready-rolled shortcrust pastry80g apple, grated75g soft dark brown sugar1 tbsp orange zest½ tsp freshly grated nutmeg1 tsp ground cinnamon75g walnuts, chopped50g butter3 tbsp grape molasses1 egg 1 Boil 250ml of water, pour into a bowl, add the teabags and make a very strong tea. Add the sultanas and cranberries, then leave for 15 mins. 2 Using a 10cm cookie cutter or small plate, cut out six circles of pastry and use them to line the holes of a muffin tin, ensuring the pastry comes up to the top with no air bubbles. Chill for 1 hr. Use any left-over pastry to…

Hazelnut meringue and chocolate layer cake SERVES 12 | PREP 30 MINS COOK 2 HRS PLUS COOLING MORE EFFORT 150g blanched hazelnuts6 egg whites350g golden caster sugar oil, for the baking sheet dark chocolate, shaved, to finish HAZELNUT BRITTLE 50g blanched and toasted hazelnuts 100g caster sugar GANACHE 150g dark chocolate, chopped200ml double cream BOOZY CREAM 600ml double cream4 tbsp Irish cream or other sweet liqueur2 tbsp icing sugar 1 Cut three sheets of baking paper and draw a 20cm diameter circle on each. Put on two or three large baking sheets. 2 Heat the oven to 200C/180C fan/gas 6. Toast the hazelnuts in a pan until pale golden, then cool. Whizz in a food processor until finely ground. 3 Put the egg whites in a clean bowl with a pinch…

Pigs in blankets MAKES 12 | PREP 10 MINS | COOK 30 MINS | EASY 12 pork chipolatas 12 thin-cut streaky bacon rashers maple syrup or honey 1 Heat the oven to 200C/180C fan/gas 6. Wrap each chipolata in a rasher of streaky bacon – start at one end, then twist the bacon around, trying not to overlap too much as this will stop the bacon from crisping up. 2 Arrange the wrapped chipolatas on a non-stick baking sheet (if not non-stick, brush lightly with oil). Bake for 25-30 mins or until the sausages are cooked through and the bacon has turned crispy – drizzle with maple syrup or honey for the final 10 mins of cooking. PER SERVING 132 kcals | fat 10.9G | saturates 3.9G | carbs 0.5G…

Black forest brownie crinkles These are ridiculously fudgy cookies – a more accurate description would be barely set brownie batter. They are a reworked version of the brownie cookies I’ve been making for years, except these are flourless and mini, so perfect for a sandwich cookie. Using whipped cream and a cherry compote as the fillings, these are like hand-held black forest gateaux. MAKES 5 SANDWICH COOKIES PREP 25 MINS PLUS COOLING COOK 15 MINS | EASY | GF 100g dark chocolate (65-75% cocoa solids), finely chopped50g unsalted butter, diced1 egg50g caster sugar50g light brown sugar20g cocoa powder1 tbsp cornflour¼ tsp fine sea saltsea salt flakes, for sprinkling CHERRY COMPOTE AND FILLING 100g cherries, pitted and halved1½ tbsp caster sugar2 drops of almond extract (optional)1½ tbsp lemon juice2 tsp cornflour120ml…

Foodie gifts AMARENA CHERRY PANETTONE Packed with candied Amarena black cherries from Modena, this panettone has a rich buttery flavour and tears apart in soft pillowy shreds. £27.99, souschef.co.uk PAYST THE SPICY ONE GIFT PACK Perfect for lovers of Thai food, this bundle includes three fiery spice pastes as well as the signature spicy burnt chilli sauce and kra pao stir-fry sauce. £23.75, payst.co.uk SEA SISTERS BRITISH CONSERVAS Sea Sisters preserves high-quality, sustainably sourced British fish and seafood. The award-winning range includes Cornish hake, rainbow trout and mussels. From £10, seasisters.co.uk LIMITED EDITION ELTON JOHN MARMITE A fun stocking filler for Elton fans with a unique illustrated label. Marmite have also pledged to donate $1 million to the Elton John AIDS Foundation. £3, Sainsbury’s, Tesco STONE JOURNAL THE CLASSIC CHEF’S…

PEACEFUL RURAL RETREAT Bruton, Somerset EXCITING ART, ARTISAN FOOD, STYLISH STORES Whether absorbing art at Bruton’s Bo Lee and Workman (boleeworkman.com) or Hauser & Wirth (hauserwirth.com) galleries, or browsing its stylish interiors and lifestyle stores, such as Philo & Philo (philoandphilo.com), Smouk (smoukinteriors.co.uk) or New Romantic (new-romantic.com), this boho Somerset town is a chilled enclave in which to recharge before a busy Christmas period – with carols, craft stalls and late shopping. It is a tasty retreat too, renowned for restaurants such as Michelin-starred Osip (see right); Italian Da Costa (pictured, da-costa.co.uk); artisan bakery, wood-fired pizzeria and all-day restaurant At the Chapel (atthechapel.co.uk); Matt’s Kitchen (mattskitchen.co.uk); and nearby communal barn dining experience Horrell & Horrell (horrellandhorrell.co.uk). Seasonally wrapped in a huge bow, and promising eye-popping decorations at its Blue Ball pub too, boutique hotel Number One certainly gets into…

1 Pop-up TERRA AT ROCKLIFFE HALL, DARLINGTON Self-taught chef James Close spends any spare time he has travelling the world for food inspiration. Looking for a new challenge he joined Rockliffe Hall as culinary director and opened pop-up Terra, while the hotel builds a new restaurant space. Although billed as a modern bistro, the level of skill and detail in dishes such as prawn and crab toast; burnt lime hamachi ceviche; wagyu tournedos rossini speak to his Michelin star background (two stars at his previous home The Raby Hunt) while gratinated gnocchi and tropical baked alaska hit the comfort food bullseye. The pop-up runs until the end of the year with the new space opening in 2025. rockliffehall.com 2 New opening THE BARBARY NOTTING HILL At night this welcoming corner…

I’m Jason Atherton, a chef with 13 restaurants across the world, including two Michelin starred Row on 45 in Dubai. I’ve just opened four new restaurants in London, with a fifth to come – Sael, Mary’s, Three Darlings, Hot Dogs by Three Darlings and Row on 5 – so yes, I’m busy! I live with my wife, Irha, and three daughters, Keziah, Jemimah and Athena. Our kitchen design follows the same inspiration as our restaurants: a methodical approach that creates a warm, welcoming social space. We designed our kitchen to strike a balance between a professional space for me, and one that is a home for my wife and children. We prioritised creating a perfect space that lets us socialise with friends and family. We love the large glass windows…

BUTTERNUT COCONUT CARDAMOM CASHEW BUTTER Silky smooth, luxurious cashew butter, enriched with coconut and perfumed with cardamom. Delicious spooned onto porridge, pancakes or toast. £9.95, butter-nut.com BOLD BEAN CO BAKED BEANS This company, which grows beans sustainably, has added jars of gourmet baked beans to its range. Choose between classic, smoky chilli and rich Mediterranean-style tomato flavours for raising your breakfast game. £3.50/325g, Sainsbury’s, ocado.com and boldbeanco.com. MAGNUM BON BON If you can’t quite manage a full dessert after the big meal, try one of these indulgent frozen bites of rich ice cream and gooey sauce dipped in chocolate and finished with crunchy toppings. We loved the salted caramel and almond. £4.50, widely available. CLOTTON CREAMERY BRANDY & COGNAC POURING CREAM Handmade with free-range milk from the creamery’s own herd…

Salmon terrines with lemon caper butter sauce Making individual portions is much easier than making a large terrine in a tin. This recipe is easily halved or doubled, too. SERVES 4 | PREP 25 MINS PLUS CHILLING | COOK 5 MINS | EASY | GF flavourless oil, for the ramekins400g smoked salmon 150g soft cheese2 tbsp chopped dill, plus extra to serve½ small shallot, finely chopped1 lemon, zested and ½ juiced, ½ cut into wedges2 tbsp double cream1 tsp whole pink peppercorns, plus a pinch4 tsp capers, drained20g buttermelba toasts, to serve handful of salad leaves, to serve 1 Oil four 100-150ml ramekins and put a layer of salmon into the base of each, leaving lots overhanging the sides – use the larger strips of salmon and keep any smaller pieces…

IN PARTNERSHIP WITH Herby chicken stew with parmesan dumplings SERVES 4 | PREP 20 MINS COOK 1 HR 20 MINS | EASY 1 tbsp olive oil500g skinless chicken thigh fillets, quartered75g smoked bacon lardons2 large leeks, halved lengthways, cleaned and sliced2 garlic cloves, crushed1 tbsp plain flour500ml chicken stock2 tbsp chopped herbs (one or a mixture of parsley, sage and thyme)2 tbsp crème fraîche or double cream DUMPLINGS 100g butter, frozen200g self-raising flour1 tbsp chopped herbs (one or a mixture of parsley, sage and thyme)50g parmesan, finely gratedcooked greens, to serve 1 Heat the oil in a large wide lidded casserole over a medium heat, then cook the chicken, turning, until lightly golden and opaque. 2 Scoop the chicken out of the pan then cook the lardons until they release…

Gluten-free Christmas cake Make this cake up to two months in advance, wrap in baking paper and, if serving to adults, drizzle over a tablespoon of brandy once a week in the run up to Christmas. SERVES 12 | PREP 25 MINS PLUS OVERNIGHT SOAKING AND COOLING | COOK 1 HR 30 MINS | EASY | GF 500g dried mixed fruit75g dried sour cherries4 tbsp brandy, plus extra for feeding1 orange, zested225g unsalted butter, cubed, plus extra for the tin1 tbsp black treacle340g soft light brown sugar3 eggs, lightly beaten300g gluten-free plain flour½ tsp xanthan gum1 tsp gluten-free baking powder½ tsp bicarbonate of soda50g ground almonds1 tbsp ground cinnamon1 tbsp ground ginger1 tsp ground mixed spice¼ tsp ground cloves 1 Mix together the dried fruit, sour cherries, 3 tbsp of…

olive NOURISH The skin is the largest organ of the body and is made up of three layers – the outer epidermis which acts as a barrier, the inner dermis which contributes to elasticity, and the insulating hypodermis which connects the skin to muscles and bones. Diet and lifestyle are key contributing factors to the condition of our skin and how it ages. Exposure to sun, smoking, caffeine and alcohol will, over time, take their toll as they’re known dehydrators, and so will eating lots of processed and sugary foods. WHICH NUTRIENTS DO YOU NEED FOR GLOWING SKIN? As we age our skin naturally becomes thinner, less elastic and more prone to fine lines and wrinkles. A healthy, balanced diet featuring plenty of nutrients and hydrating fluids will support your…

Lisbon, Portugal Sweet aromas of roast chestnuts fill the air in the Portuguese capital from 11 November (St Martin’s Day). Grab a paper cone and wander the steep, cobbled streets, joining locals in corner kiosks as they shot cherry liqueur (ginja). Warming snacks include olive Trevo’s suckling pig rolls and The Bifanas of Afonso’s paprika-laced pork bifana. Get cosy in a taverna for hearty stews and rice dishes or make a reservation for contemporary plates and wine flights at popular Prado. The technicolour designs of Conserveira de Lisboa’s tinned fish make pretty stocking fillers to take home for loved ones, as do pastéis de nata scented lip balms and hand creams from Lisbon beauty brand Benamôr. For more unique gift ideas and festivities, Rossio Square comes to life in December with…

Opening in August, Kolamba East is the second London restaurant from Eroshan and Aushi Meewella, the founders of Kolamba, and follows the success of their first restaurant, which opened in Soho in 2019. This outpost marks their debut in the east of the capital at the intersection of vibrant Shoreditch and the Square Mile, and enables the pair to further showcase their modern take on Sri Lankan home cooking, and continue to shine a spotlight on the culinary diversity of Colombo’s heritage. It is located within a new development featuring carefully restored Georgian and Victorian buildings, and heritage warehouses, with a dedicated central bar that dominates the intimate 92-cover restaurant, serving cocktails made using Sri Lankan spirits and ingredients that reflect the food menu. kolamba.co.uk Kar-Shing ‘KS’ Tong works in…

Of the world’s cities, New York is one people feel they know, even if they’ve never been here. From Broadway to Wall Street, New York has helped shape global culture and the same goes for its food. Bagels, pizza by the slice, Katz’s Delicatessen and Magnolia Bakery are a handful of household names the city has inspired. What makes New York such an incubator of innovation? Partly its sheer size. Home to more than eight million people, New York City is the most densely populated city in the United States with more than 25,000 restaurants catering to every food niche. There’s also unparalleled diversity. At last count, migrants account for more than 30 percent of the population, hailing from more than 180 countries around the world. Around 200 distinct cuisines…

Spiced Christmas biscuits MAKES 24 | PREP 10 MINS PLUS CHILLING AND COOLING COOK 15 MINS | EASY 325g plain flour2 tsp ground cinnamon1 tsp ground ginger1 tsp bicarbonate of soda75g golden syrup85g unsalted butter150g soft dark brown sugar1 egg, beaten icing sugar, to decorate (optional) 1 Mix together the flour, cinnamon, ginger and bicarb in a bowl. Put the syrup, butter and sugar in a pan, then warm over a low heat, stirring until melted. Cool slightly. 2 Pour the melted butter mixture into the flour mixture, along with the egg, then mix until it comes together into a putty-like dough. 3 Roll the dough out between two sheets of baking paper until it’s about ½cm thick. Stamp out as many biscuits as you can using festive cutters, then re-roll…