Innholdsfortegnelse for November 2025 i Olive Magazine

Things I love about November: chilly autumnal walks, a pub with an open fire, cosy nights in and the official beginning of pie season. With full-on winter just around the corner, this issue we are embracing those recipes that feel like a warm hug after a long day. From Helen Goh’s beautiful sweet and savoury bakes to our indulgent chocolate cover star, these are the dishes that will bring joy. Out of season travel has always appealed to me (no crowds or fighting for a table in your favourite restaurant) and places like Spain and Greece take on a whole new character in the cooler months. Check out our recs on p74. If the darker mornings find you struggling, why not try adopting some habits to help you have a…

Crunchy nut and milk chocolate tart SERVES 12 | PREP 30 MINS PLUS CHILLING | EASY 4 tbsp dark roast peanut butter3 tbsp salted caramel spread100ml double cream200g milk chocolate (about 45% cocoa solids), chopped TART BASE 75g milk chocolate (about 45% cocoa solids)75g dark chocolate (about 70% cocoa solids)50g salted butter150g crunchy nut cornflakes30g roasted unsalted peanuts, finely chopped A retro no-cook tart that is easy to pull together. It’s very rich so serve in thin slices – great for feeding a crowd. 1 To make the base, melt the chocolates and butter together in a bowl in 10-second blasts in the microwave. Add the cornflakes and peanuts, and mix well, scrunching them up a bit as you mix – this will make it easier to form the tart…

Mauritian butter bean curry (cari gros pois) SERVES 4 | PREP 10 MINS COOK 30 MINS | EASY | 2 tbsp vegetable oil1 large onion, finely chopped4 garlic cloves, grated15g ginger, grated1 green chilli, finely chopped (optional)2 tbsp medium curry powder (I use my Mauritian curry powder but you could also use Caribbean curry or a mild masala)200g tin of chopped tomatoes400g tin of butter beans, drained and rinsed400ml tin of full-fat coconut milk1 tsp vegetable bouillon powder small bunch of coriander, chopped, plus extra to serve½ lime, juiced to serve cooked rice, roti, tomato and cucumber salad and chutney, to serve This butter bean curry is one of my ultimate comfort dishes: warm, rich and full of nostalgic flavour. Growing up in a Mauritian household, pulses like butter beans…

As the days get shorter and the pace of life gently shifts, winter offers the perfect invitation to reset. Now’s the time to embrace a steadier rhythm — replacing unstructured weeks of juggling holidays, work and wellbeing with a sense of calm, focus and renewal. A thoughtful start to your day can make all the difference, helping you feel grounded, energised and ready to take on whatever lies ahead. That’s why we’ve curated advice from the experts for easy pre-work habits designed to help you reclaim your mornings. Each ritual is simple to adopt with a focus on nourishing your body, moving your muscles and supporting your wellbeing. Whether you’re heading into the office, logging on from home or simply looking for a refresh, these practical tips will help you…

Lake Como, Italy Northern Italy’s lakes are a better bet in autumn. It’s still warm, the scenery transforms to reddish-gold hues and, if it rains, the lakes take on a wonderfully misty atmosphere. Once the summer crowds have left, towns like Varenna and Bellagio are quieter and calmer, and wandering the streets or eating dinner on the waterfront is more joy than jostle. Sights such as Villa del Balbianello, known for its striking gardens and architecture, are free of queues – it’s no wonder this spectacular spot has hosted so many celebrity weddings and film shoots. Sitting in Italy’s northern Lombardy region, seasonal produce during autumn includes local fish, mushrooms and chestnuts. As the evenings cool it’s a great time of year to tuck into dishes such as polenta with…

What’s special about Lebanese wine? More than 5,000 years ago the sea-faring Phoenicians were based in modern-day Lebanon and began trading their wine with settlements all around the Mediterranean. They also took vines and viticultural know-how, which established the wine industries in many of those countries that survive to this day. This ancient wine culture was revived in the 19th century by French clergymen who planted vines in the Bekaa Valley, where most Lebanese wine is still made. The Bekaa is a high-altitude plateau 1,200 metres above sea level – cool summer nights maintain grape freshness while cold winters kill off diseases. Main grapes White Chardonnay, sauvignon blanc, viognier, obeideh, merwah Red Cabernet sauvignon, syrah, cinsault, carignan, merlot, meksassi, mourad, soubbagh Perfect pairings Lebanese wines are generally robust and have…

It’s no surprise that Northern Thailand’s cuisine is as layered and vibrant as the region itself – a misty, mountainous landscape bordering Burma and Laos, shaped by forested hills, cool air and centuries of Lanna tradition. Here food is built around earthy, herbal and fermented flavours. Meals begin with warm sticky rice, the region’s staple, rolled by hand and dipped into bold chilli relishes. One of the most beloved is nam prik ong, a fragrant pork and tomato relish, served with crisp vegetables and crunchy pork crackling – a contrast of textures that defines the northern table. Curry here is slower, deeper. Gaeng hung lay is a rich pork belly stew spiced with tamarind, ginger and garlic – mellow, warming and influenced by Burmese cooking. Grilled meat plays a big…

Venison pastitsio SERVES 6 | PREP 20 MINS PLUS RESTING | COOK 2 HRS | EASY 1 tbsp olive oil300g venison mince1 onion, finely chopped3 garlic cloves, crushed2 bay leaves1 tsp ground cinnamon½ tsp ground allspice175ml red wine2 x 400g tins of cherry tomatoes1 tbsp tomato purée1 beef stock cube or stock pot50g unsalted butter50g plain flour500ml milk100g feta, grated1 egg, beaten grating of nutmeg350g thin tubular pasta (such as pastitisio, bucatini or long macaroni) green salad, to serve Though not strictly authentic, this is inspired by the comforting Greek layered pasta dish. Venison has a rich flavour that can stand up to the warming spices found in the sauce. 1 Heat the oil in a large frying pan over a medium heat and cook the venison with some seasoning…

1 Walnut, anchovy, chard and goat’s cheese pasta SERVES 2 | PREP 10 MINS COOK 25 MINS | EASY 75g walnuts2 tbsp olive oil200g spaghetti1 shallot, finely sliced200g swiss chard, stems finely chopped, leaves roughly chopped2 garlic cloves, thinly sliced3 anchovy fillets1 tsp dried chilli flakes80g soft goat’s cheese1 lemon, zested and juiced Using goat’s cheese to create the creamy sauce brings a lovely tang to this pasta dish. If you’re not a fan you could substitute in finely grated parmesan instead. 1 Heat a large deep frying pan over medium heat and, once hot, toast the walnuts for 4-5 mins until golden. Tip into a heatproof bowl and cool slightly before roughly chopping. 2 Cook the spaghetti in a pan of boiling salted water following pack instructions, reserving some…

Saltmoore, Whitby, North Yorkshire In a nutshell An Insta-ready wellness retreat with strong food credentials on the characterful North Yorkshire coast. What’s the vibe? This sprawling coastal chic hotel is owned by Love Island alumnus Montana Brown, with food overseen by local chef Tommy Banks of the Michelin-starred The Black Swan at Oldstead. The décor is true to the surrounding landscape – airy, seabreezy spaces and coastal blues, plus botanical notes and earthy, floral colours in ode to the nearby North York Moors, all served up with subtle flamboyance. Food and drink The smart Brasserie has a Banks-approved selection of modern European bistro dishes and plenty of local fish. In the more casual, family-friendly Beach House the pizzeria has a solid, minimalist menu with Yorkshire charcuterie toppings and signature Saltmoore…

The décor isn’t the only thing that’s been refreshed in this Victorian Hackney pub that’s brimming with period features – there’s also the arrival of Elephant, the latest venture by serial restaurateur Stevie Thomas (co-founder of The Rum Kitchen) and the talented Francesco Sarvonio (Manteca, Oranj, Naughty Piglets). Elephant blends a bold hospitality experience with contemporary Italian flair and aims to bring a fresh focus on southern Italian food – a region that’s very personal to chef Francesco – to east London. Add a serious drinks offering, including a global wine list and inventive cocktails, and richly layered design that pays tribute to east London’s cinematic past, it’s little surprise that Elephant has already made a big impression, proving popular with locals. elephanthackney.com Kar-Shing ‘KS’ Tong works in the City…

SERVES 2 | PREP 10 MINS COOK 10 MINS | EASY 700ml chicken stock1 tbsp finely grated ginger 1 tbsp miso paste 12 frozen dumplings (we used Itsu chicken gyoza) 2 small carrots, shredded ½ bunch of spring onions, white parts sliced, green parts finely chopped 50g baby spinach 50g edamame beans (defrosted if frozen) 275g cooked fresh egg noodles chilli oil, sesame oil and black and white sesame seeds, to serve 1 Put the stock, ginger and miso in a pan, and bring to a simmer. Cook for 2 mins then add the dumplings, carrots and green parts of the spring onions, and gently cook for 4 mins until the dumplings are piping hot. 2 Stir in the white parts of the spring onions, the spinach and edamame, and…

FRANCO MANCA HALLOUMI & HOT HONEY PIZZA Get a taste of the popular restaurant at home – we love the combination of salty halloumi and chilli-spiked hot honey. £5.75/485g, Tesco and ocado.com CIRIO PASSATA RUSTICA Made from finely chopped sun-ripened tomatoes and infused with basil, oregano and onion, this sauce is rich and creamy – a great shortcut for homemade pizzas. £1.50/680g, widely available YEO VALLEY TRAY BAKED GRANOLA Organic British oats baked in small batches with a generous helping of cashews, seeds, dates, quinoa and flax for a crunchy, satisfying bite. £4.50, Waitrose & Partners and Asda NIMI NOSH CRACKING CURRY JERK Founded by Jamaican-born Londoner Nicole Michael (‘Nimi’) and inspired by her mother’s sauces – we love this spicy, complex curry jerk sauce/marinade. £3.30/250ml, Tesco UNEARTHED MORTADELLA WITH…

Italian breakfast cake with olive oil and polenta SERVES 8 | PREP 10 MINS PLUS COOLING | COOK 20 MINS | EASY 10g butter, softened, for brushing200g plain flour, plus extra for dusting100g polenta1½ tsp baking powder200g caster sugar1 large orange, zested½ vanilla bean, seeds scraped out3 eggs, plus 2 egg whites100ml light olive oil250ml double cream marmalade and yogurt, to serve This cake is inspired by one we ate each morning when we stayed at an agriturismo in Umbria one summer. Marmalade and yogurt were also on the table – we weren’t sure if they were for the cake but we found they paired exceptionally well with it. Sitting outside with a rolling vineyard only a few feet away, the smell of rosemary in the air and cicadas chirping…

As a child, a treacle tart appealed mainly because of its sweet and sticky texture. As an adult, that intense sweetness can be a little overwhelming – a bit saccharine. In this version I wanted to keep the charm of the original but give it the balance and depth I was craving. To achieve this I deployed a couple of my favourite tweaks: adding miso and brown butter for depth, and a hint of something savoury, salt to balance the sweetness and a touch of lemon zest to provide brightness. The resulting tart is absolute heaven. When making this sort of dessert most people reach for basic white bread for the breadcrumbs, but you can – and should – play around with the type of bread. If you have wholemeal…

FINE ARTISANAL BAKED GOODS Aran Bakery Drawing regular queues to its snug 200-year-old home, this bakery in Dunkeld by former Great British Bake Off semi-finalist Flora Shedden is a local phenomenon. Laminated layers of croissants shine, buttery sausage rolls (pork, apple and sage is a go-to) and focaccia sandwiches sell out at speed, and the brownies and sweet and savoury danishes can’t be missed. A roster of seasonal bakes keeps regulars guessing but Flora’s cardamom buns remain the favourite. Grab a windowsill perch and watch the world go by, or order a takeaway to enjoy by the river. aran-bakery.com FOR THOSE SEEKING LUXURY Gleneagles This stately escape for food lovers has six distinct dining rooms across its grand estate. At The Strathearn’s Gatsby-inspired dining room the sharing beef wellington is…

3 INGREDIENT COCKTAIL Spiced rum manhattan Using spiced rum instead of whisky in a manhattan adds a warming richness and smoothness to this classic cocktail. We prefer using a drier variety like Black Tears Dry Spiced Rum but if you don’t have this you could use a 50/50 mixture of traditional spiced rum and aged dark rum. Put 60ml of spiced rum, 30ml of sweet red vermouth and a couple of dashes of orange bitters into a cocktail shaker filled with ice, and stir well. Strain into a coupe glass and garnish with an orange twist. COCKTAIL GLASSES TO TRY Anton Studio Designs Rio striped coupe cocktail glasses (£37.50/set of two, John Lewis) Every cocktail lover needs some decent coupe glasses and these playful handmade ones are just the ticket –…