Olive Magazine  |  February 2019
Why pie? Because there’s nothing like a golden crust and piping-hot filling to keep the big freeze at bay. Whether you pick French onion and beef pie, mushy pea fish pie, butter chicken pie (with special naan crust) or ‘mucky-mouth’ slab pie, they’re all guaranteed to keep you cosy this February.
Transform one of our seasonal stars (including lobster, rhubarb, potato and celeriac recipes) into a delicious dinner; turn up the heat with spicy vegan ideas; master the art of cauliflower cheese; learn how to cook with marmalade; and indulge in breakfast pasties, brand new pancake toppings, and an Oreo chocolate cheesecake.
We also round up the best cookery schools in the UK, and travel to Mallorca, Campania and Berlin to taste everything from kimchi butter to white beer ice cream.
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Articles in this issue
Below is a selection of articles in Olive Magazine February 2019.