Olive Magazine  |  October 2020
Keep calm and get cosy. That’s our message this month, as we delve into delights such as slow-cooked shoulder of lamb, brown butter pear cake and great big slabs of American-inspired pies. Plus some of our favourite chefs reveal their most treasured chicken recipes (try Jewish chicken soup with matzo balls) and Edd Kimber shares the secret to a wicked devil’s food cake. Learn how to make your own brioche buns, cuddle-up with a bowl of Maunika Gowardhan’s sweet and sour dahl, and read all about how lockdown has inspired a wave of community cooking across the country.
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Articles in this issue
Below is a selection of articles in Olive Magazine October 2020.