Olive – February 2022
English | 110 pages | pdf | 216.56 MB
Welcome at Olive Magazine February 2022 issue
While it’s still so cold,we’ve boosted many of the recipes in this issue with heat and flavour punches: there’s the cinnamon and white pepper in the twice-cooked pork belly on page 26, the
chilli flakes in the rigatoni with kale sauce on page 62, and the sumac in Rosie Birkett’s blood orange and fennel salad on page 99. Sriracha is the star of our cover recipe, and also features in a sweet-hot pull-apart bread and spaghetti sauce spiked with lemon and parmesan it will definitely be a new favourite recipe (find them from p54). February’s anchor points are Chinese New Year and Valentine’s Day both very good excuses to dig out your best plates and glasses, and entertain. The latter has expanded its remit over the past few years: there’s no need to stick to two people on 14th, unless you want to. Our effortless! recipes can easily be sized up or down. (Pancake Day has just edged out of this month to 1 March but, as it’s always front of my mind,
we’ve given you a recipe to practise: a blood orange curd crêpe cake that makes a spectacular dessert, on page 23. Pancakes are always a good thing.) With good intentions in mind, we also feature restaurants with a sustainable bent for you to explore. Whether it’s waste-minimal menus at Apricity, micro-seasonal ingredients at Chester’s Hypha or carbon-negative
not neutral but actually negative! dishes such as the kofta at Maray in Liverpool, restaurateurs and chefs all over the UK are innovating at speed, leading the charge on this important issue. While you are out, please do send us pictures of your favourite restaurant dishes for our Craving feature find the latest must-try meals trending on Instagram on page 70
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