Olive Magazine

What’s your entertaining style? I am very much a ‘put out a big sharing dish and let everyone help themselves’ kind of cook. I’d rather be relaxing with friends (and drinks) on the sofa than slaving away in the kitchen plating up perfect designer dishes. So I’m thrilled that we have Rosie Mackean’s breezy entertaining recipes in this issue (p26). Rosie is a genius at writing recipes with big flavour that look fantastic and can be prepped ahead for ease – I’ve already bookmarked the ossobuco for my next get-together. If you’re planning a city getaway this autumn, Edinburgh is such a great choice, absolutely packed with hidden foodie gems and all in a beautiful, walkable city. Have a read of our guide on p53 and get booking that train.…

Hot pepper caponata baked eggs SERVES 2-4 | PREP 15 MINS | COOK 50 MINS | EASY V 1 large aubergine, cut into 1cm pieces1 large red pepper, sliced1 large red onion, sliced20 black olives, pitted4 tbsp olive oil2 fat garlic cloves, crushed3 tbsp aci biber salçasi (hot turkish pepper paste – see below)500g passata4 eggs75g feta 2 tbsp capers1 tbsp balsamic vinegar1 tsp caster sugar 1 tbsp dill, finely chopped flatbread or sourdough, to serve 1 Heat the oven to 220C/200C fan/gas 7. Tip the aubergine, red pepper, red onion and olives into a bowl, then sprinkle over 1 tsp fine sea salt and 2 tbsp olive oil. Stir to coat, then spread out onto a baking sheet. Bake in the oven for 30-35 mins, tossing every 10 mins.…

CHARLIE BIGHAM’S INDIAN BANQUET Serve a spicy feast for two with mix-and-match dishes – the banquet includes a classic curry, a side and rice or naans. There are three new side dishes to choose from: tandoori chicken wings, black dhal or garlic naan. £12.50 per banquet, Tesco TENUTA LAMIOTTE EXTRA-VIRGIN OLIVE OIL BIO Made from green Sicilian Nocellara olives, this oil is extracted at low temperatures to preserve the natural richness and robust taste. Use to finish dishes or as a dip. £25/750ml, kingsfinefood.co.uk DININGS UMAMI CHILLI OIL Chef Masaki Sugisaki and the team at Dinings SW3 have launched a selection of condiments and bottled cocktails to enjoy at home. The legendary 20-ingredient crunchy chilli oil can be used on almost anything. £13/160g, diningssw3.co.uk ROCK ROSE SMOKED ORANGE GIN A…

Miso and chilli squash tarte tatin SERVES 4-6 | PREP 30 MINS PLUS RESTING | COOK 45 MINS EASY | V 500g neck of a butternut squash (keep the base for another recipe)1 sheet of ready rolled puff pastry4 tbsp butter1 tbsp honey 1 tbsp white miso 1 small red chilli, finely chopped small handful of sage leaves 25g vegetarian pecorino 1 Peel the neck of the squash and cut it in half lengthways. Use a mandoline or sharp knife to cut the squash into very thin slices. 2 Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a worksurface, keeping it on its paper, and cut out a 23cm circle (or a circle the size of the pan you’re using). Chill in the fridge on the paper. 3…

Squash and sweet potato soup SERVES 6 | PREP 15 MINS COOK 35 MINS | EASY | V 2 tbsp olive oil2 onions, roughly chopped2 garlic cloves, crushed small piece of ginger, peeled and grated2 tsp ground cumin 1 tsp ground turmeric500g butternut squash, cut into chunks500g sweet potatoes, cut into chunks1 litre vegetable stock croutons and coriander leaves, to serve 1 Heat the olive oil in a pan over a medium heat and cook the onions, garlic and ginger for 10 mins, until the onions have started to soften. Add the cumin and turmeric and cook for 2 mins more. 2 Add the squash and sweet potato and cook, stirring, for another 3-4 mins. 3 Add the stock and bring to a simmer. Cook for 20 mins, until all…

Chocolate cream pie My friend Jess, a gorgeous all-American gal, made me my first ever chocolate cream pie and I was hooked. It’s basically a cheesecake crust filled with a thick, moussy chocolate custard, topped with whipped cream. I love how unashamedly indulgent it is. This makes a large pie – enough for 12 people – but it keeps really well, and trust me when I say you would be sad if you didn’t have leftovers. Coffee is great here because it makes the whole thing intensely chocolaty, and the cardamom is a lovely background spice to lift and refine the flavours. For slicing, heat the knife. I dip mine in hot water, then carefully dry it off – this will get you the best clean cuts. SERVES 12 |…