Innholdsfortegnelse for October 2025 i Olive Magazine

With autumn in full swing I’m feeling the pull towards more spicy, comforting food and we have some real winners in this issue, from a smoky masala fish curry to meltingly tender sticky chilli pork ribs. There are also some gorgeous entertaining dishes from the queen of clever spicing, Sabrina Ghayour, including a stunning roast duck and pomegranate salad. If you’re looking for travel inspo there’s plenty to be found, from a look at one of the foodiest neighbourhoods in Kuala Lumpur to some luxe rural retreats for a relaxing escape, including a Catalonian vineyard and a chic French countryside bolthole. Menopause and mid-life health has never been more on the agenda, and this month campaigner and author Mariella Frostrup is sharing her sage practical advice for using diet and…

Hasselback tartiflette with pickle salad SERVES 2-3 | PREP 20 MINS COOK 1 HR | EASY | GF 1kg small/medium waxy potatoes (such as Charlotte)olive oil300ml double cream2 garlic cloves, peeled and halved75g smoked pancetta lardons200g taleggio, rind trimmed and cut into small chunks PICKLE SALAD 1 tsp dijon mustard4 tbsp diced cornichons or gherkins2 tbsp sliced pink pickled onionsbaby leavesparsley leaveschives A creamy, cheesy bake with all the flavours of a classic tartiflette. The zingy pickle salad cuts through the richness. 1 Heat the oven to 190C/170C fan/gas 5. To hasselback the potatoes put each one between the handles of two wooden spoons then cut down at intervals – the handles will stop the knife cutting all the way through. 2 Put the potatoes in a baking dish big…

Slow-roasted lamb shoulder SERVES 6 | PREP 15 MINS COOK 3 HRS 20 MINS | EASY | GF 1.25kg bone-in lamb shoulder30g preserved lemon, flesh and rind finely chopped1 tsp ground ginger1 tsp ground coriander1 tsp ground cumin3 tbsp olive oil5 garlic cloves, minced or pressed2 large onions, sliced into1cm-thick rounds small handful of parsley, chopped, to serve flatbreads, couscous or roasted potatoes, to serve This is inspired by tangia, a traditional dish from Marrakech that’s slow-cooked in clay urns buried in hot embers. It was historically prepared by men and taken to the local hammam to cook gently over hours, ready for Friday lunch. The result is always fall-apart meat infused with bold spices, garlic and preserved lemon. I wanted to bring the essence of tangia without the urn…

1 FOCUS ON NUTRIENT-DENSE FOODS For bone health, include dairy products, fortified foods, leafy greens and fatty fish. Support muscle mass with lean meats, beans, lentils, nuts and tofu. Choose unsaturated fats and oils. Omega-3 fatty acids (found in fish, walnuts and flaxseeds) may help reduce inflammation and mood swings. Aim for two portions of oily fish a week. 2 BALANCE BLOOD SUGAR Significantly increase your intake of fresh fruit and vegetables – half of your plate should be made up of vegetables or salad. Avoid refined carbs and sugary snacks and drinks. Instead choose fibre-rich foods, such as wholegrains (brown rice, oats, bulgur wheat), lentils, seeds, fruits and vegetables. 3 INCLUDE PHYTOESTROGENS Incorporate soy, flaxseeds and legumes into your diet, as these ingredients have mild oestrogen-like effects in the…

What’s special about Swiss wine? The majority of Switzerland’s wine is made in the French-speaking part of the country. The Rhône rises high in the Alps and transverses Valais, the largest wine region, before it flows into France. Immediately to the west is Vaux, hugging beautiful Lake Geneva and home to the steep UNESCO-listed Lavaux vineyards where all the work has to be done by hand. The emphasis across the country is very much on quality not quantity, and prices reflect this. The best value for introductory wines are to be found from co-operatives, which make wines with grapes bought from many growers and so can achieve economies of scale. Main grapes White chasselas, petite arvine, amigne, doral, heida (savagnin), chardonnay, sauvignon blanc Red gamaret, garanoir, cornalin, galotta, pinot noir,…

You could forgive a first-time visitor to Azerbaijan, fresh off the plane in Baku (psst – it’s an easy five-hour direct flight from London), for mistakenly thinking they’d stumbled into a celebration when they sit down for their first in-country meal. Whether at a local’s home or in a restaurant, meals in Azerbaijan are no paltry affairs. You’re likely to find, even for a simple afternoon tea break, tables heavy with multiple plates. For breakfast or brunch this will likely mean pomidor yumurta (eggs with tomato), spinach chigirtma and/or narnumru (eggs and pomegranate), a platter of cheeses, a dish heaped with raw herbs, cucumber and tomatoes, a few bowls of yogurt, possibly a tomato salad (that’s my family’s move), probably honey and some jams, perhaps some olives – and definitely…

Halloumi with honey roasted grapes and thyme SERVES 2-3 | PREP 5 MINS COOK 15 MINS | EASY | V 200g black or red grapes (or a mixture)2 tsp sherry vinegar2 tsp olive oil1 tbsp honey pinch of chilli flakes2 thyme sprigs, leaves picked250g halloumi, sliced2 handfuls of rocket flatbreads, to serve 1 Heat the oven to 200C/180C fan/gas 6. Put the grapes in a small baking dish and drizzle with the vinegar, oil and honey. Sprinkle over the chilli flakes and thyme, and toss everything together. 2 Roast for 15-20 mins until the grapes just start to burst. Meanwhile, fry the halloumi slices in a dry non-stick pan until golden on both sides. 3 Arrange the rocket on a small platter, top with the halloumi and spoon over the…

IN PARTNERSHIP WITH 1 Marmalade upside down cake SERVES 6-8 | PREP 20 MINS COOK 1 HR | EASY 3 medium oranges, 2 zested250g salted butter, softened, plus a little for the tin4 tbsp La Vieja Fábrica Seville Marmalade 225g golden caster sugar3 eggs, beaten100g natural yogurt2 tbsp olive oil200g plain flour2 tsp baking powder crème fraîche or single cream, to serve 1 Put the orange zest aside, then slice the top and bottom of the pith from each orange. Using a small serrated knife, slice them into thin, round slices. Heat the oven to 180C/160C fan/gas 4. 2 Butter and line a 23cm springform tin with baking paper. Using a pastry brush, spread 25g of the butter on top of the baking paper and around the sides of the…

Le Doyenné, Île-de-France, France In a nutshell A small working farm and restaurant with a handful of charming bedrooms just 40 minutes south of Paris. What’s the vibe? The expansive dining room is very much at the heart of the estate, surrounded by gardens which supply the kitchen. The allure of Le Doyenné is its remoteness. This magical countryside escape is best enjoyed as a bolt-on to a Parisian weekend away. Which room to book? The 11 bedrooms are a considered mixture of traditional French farmhouse details (think terracotta tiles and antique furniture) and modern luxury finishes (plush beds and roll-top baths). Room 108 is the biggest – with two floors it easily sleeps a family of four. High ceilings and huge windows create an elegant penthouse feel with verdant…

SERVES 2 | PREP 5 MINS COOK 10 MINS | EASY | V 225g block of paneer½ tsp ground turmeric½ tsp ground coriander½ tsp ground cumin200g long-stemmed broccoligroundnut or rapeseed oil½ tsp cumin seeds½ tsp mustard seeds½ tsp dried chilli flakes250g pouch of dhal (we used Leon golden dhal) red chilli, sliced (optional) 1 Toss the paneer with the ground spices and season with salt and pepper. Cook the broccoli in boiling salted water or in the microwave until just tender but still bright green. 2 Heat 1 tbsp of oil in a pan and cook the paneer on all sides until golden. Scoop out of the pan then add the whole spices with another 1 tbsp of oil. Sizzle for 2-3 mins then tip in the broccoli and cook…

BUTTER BIKE RUGGED PEANUT BUTTER With a deep, complex flavour and satisfying crunch this peanut butter was deservedly upgraded to three stars in the 2025 Great Taste Awards. The rich taste is balanced by Cornish sea salt. £5.75/285g, butterbike.co.uk MONTEZUMA’S 35% GIANT MILK CHOCOLATE BUTTONS These creamy buttons are perfect for sharing (or not!). £3.50/120g, montezumas.co.uk THE BEEFY BOYS SMALL DIY BOX The restaurant has released kits so you can recreate its cult burgers at home using the same seasonings, sauces, cheese, buns and patties, plus step-by-step instructions for the best build. £32.99/four burgers, thebeefyboys.com BELAZU NOCELLARA OLIVES This unpasteurised fresh olive range includes Nocellara del Belice, a bright green early harvest olive; a Mediterranean olive mixed with peppers, garlic and chilli; and an antipasti mixed with cheese, basil and…

Duck and pomegranate salad with honey pomegranate sauce SERVES 2-4 | PREP 15 MINS COOK 1 HR 10 MINS | EASY | GF 2 duck legs3 spring onions100g mixed salad leaves100g pack of pomegranate seeds, juice from the pack reserved for the dressinghandful of mint leaves, rolled up tightly and thinly sliced into ribbons sea salt flakes DRESSING 2 tbsp pomegranate molasses2 tsp honey2 tbsp olive oil During the early 2000s in London you’d be hard pushed to find a trendy restaurant that didn’t have a version of this salad on its menu. Duck legs are still relatively affordable, even if for a special occasion, and the amount of duck you get from two legs is just perfect for this recipe. The ‘quackling’ (as Nigella once called it), or crispy…

As summer comes to an end, my preference for gently spiced baking slowly increases, with ginger and cinnamon making more frequent appearances, giving everything I bake a toasty warm vibe. These spices, when paired with apple, immediately conjure the idea of a classic apple crumble – but in this recipe it morphs into a delicious bar with a brown butter crumble and thick cheesecake layer. I like using Granny Smiths because they are tart and have a quintessential green apple flavour. They can also be caramelised without becoming mushy or overly sweet. Caramelised apple and brown butter cheesecake bars MAKES 16 | PREP 30 MINS COOK 1 HR 45 MINS MORE EFFORT BROWN BUTTER CRUMBLE 225g unsalted butter, diced, plus extra for the pan350g plain flour200g caster sugar4 tbsp rolled…

FOODIES LOVE Orange Bird Modish Hillsborough restaurant, much-liked for its friendly vibe and the creative vim of chef Matt Duggan-Jones. Sharing dishes draw on Matt’s South African heritage and cleverly utilise global flavours in creations such as his caramelised aubergine with masala butter, cherry molasses, curry leaves and coconut labneh, or a braai-barbecued pork rib chop, seasoned with an hibiscus-tweaked braai spice mixture and served with plum, green tomato and black cardamom jam. theorangebird.co.uk SETTING THE BAR Pearl at Park Hill Located amid the famous brutalist 1960s estate that rises behind Sheffield station, Pearl is the Bench team’s new wave ‘local’ for this recently regenerated neighbourhood. Primarily a bar (good beer, cocktails, natty wine and large sun terrace, too), Pearl’s plates menu is a colourful carte of, for example, spanakopita,…

3 INGREDIENT COCKTAIL Amaretto old fashioned Amaretto is a sweet, almond-flavoured Italian liqueur that is most famously used in an amaretto sour but also pairs really well with dark spirits like whisky. Here we’ve used it in an old fashioned to add a lush, nutty tinge to the drink that makes it perfect for sipping after dinner. Put 1 tbsp of amaretto and a couple of dashes of Angostura bitters into an old fashioned glass and stir. Fill the glass with ice and pour over 50-60ml of bourbon. Stir well. Garnish with Luxardo maraschino cherries and serve. IRISH WHISKIES TO TRY That Boutique-y Whiskey Company Irish Whiskey 21 Year Old (£99.95/70cl, masterofmalt.com) Matured for more than two decades in ex-oloroso and bourbon casks, this is a mellow, well-balanced whiskey with…