Olive Magazine | February 2020
This month, it’s all about feeling cosy. Our beef pie with cheesy Marmite cobbler crust is an absolute hug in a bowl, and we’ve devoted a whole feature to roast chicken: have yours with brown butter, chorizo and roast potatoes, lemon rice or a rosemary salt crust. There are five slow-cooker recipes to try, too, including an unctuous red wine beef stew.
Keep warm with a spicy ’n’ sour Sichuan recipe (including mapo tofu and smacked cucumbers), bake your own brown butter cakes, make magic with lentils, or spend the weekend fermenting water kefir. We also share the best spots to eat in Sussex, find the best squid-ink spaghetti in Venice, and round-up the best foodie escapes for two.
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Articles in this issue
Below is a selection of articles in Olive Magazine February 2020.