olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2026-01-23T12:48:13.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Best restaurants in Deal: Rosie Birkett shares where a local eats in this Kent coastal town
items: Rosie Birkett shares her favourite Kent food and drink spots
items: Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup
items: Linguine alle vongole
items: Giant couscous salad with hot smoked fish
items: Truffled celeriac and cavolo nero lasagne
items: Sour cherry trifle with almonds
items: Butternut squash tart
items: Plum and fig leaf compote
items: Grilled vegetable skewers with pistachio pesto yogurt
items: Nectarine and chilli maple halloumi quinoa salad
items: Spring risotto
items: Braised beef and mushroom pie
items: Bay-poached pears with maple cream
items: Wild mushrooms and horseradish labneh on toast
items: Sweetcorn, pickled chilli and coriander fritters
items: olive podcast: 10 things you need to know about outdoor entertaining
items: Yogurt panna cotta
items: Smoked haddock pie
items: Wild garlic soda bread
items: Rhubarb compote
items: Rum and raisin bread and butter pudding
items: Radicchio, fennel and blood orange salad
items: Potted shrimp
items: Spiced cheese biscuits

Best restaurants in Deal: Rosie Birkett shares where a local eats in this Kent coastal town
type: item
date: 2026-01-20T12:01:16.000Z
creator: Rosie Birkett
subject: Guides
subject: Travel
subject: UK
subject: Local city guides
description: Discover the best places to eat and drink in this Kentish coastal town, from seaside picnics to Japanese small plates
encoded: This quirky Kentish coastal town just up the way from Dover may be small, but it’s certainly mighty when it comes to the food on offer for locals and visitors alike. Once a renowned spot for smugglers, Deal has been something of a ‘best kept secret’ for those in the know, but these days its appeal - think stunning Georgian conservation area, colourful fishing boats, charming shingle beach and thriving independent high street - is well and truly on the radar for food lovers. Thanks to the ingenuity and creativity of its independent business owners, there is something to suit every budget, palate and occasion - from fresh oysters and exceptional bistro fare, to elegantly composed Japanese small plates or chilli-buzzed Caribbean barbecue. Here, long-time olive contributor and proud local food writer Rosie Birkett shares her run down of the most exciting places to indulge your tastebuds… For more UK travel guides, check out our picks of the best restaurants in Broadstairs, best restaurants in the Cotswolds, best restaurants in Cornwall and the best restaurants in Margate. Best places to eat and drink in Deal Updown Farmhouse – the restaurant with rooms Set in 7 acres of lovely grounds, Updown Farmhouse is just under a 15 minute drive inland (chauffeur driven transfers can be arranged here) from Deal in the verdant countryside that adjoins the town. Updown was converted from a private holiday residence into a restaurant with rooms a few years ago by design-savvy, dynamic hospitality duo Ruth Leigh and chef Oli Brown who also regularly welcome a roster of visiting guest chefs including the likes of Henry Harris and Tim Siadatan. The gloriously restored red brick farmhouse dates back to the 17th century, and offers four smartly-appointed double rooms upstairs in the main house, a library and lounge downstairs, as well as further accommodation in the Gardener’s Cottage and sumptuously designed, art-filled Gatehouse. The restaurant itself is set in a beautiful, vine draped h…

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Rosie Birkett shares her favourite Kent food and drink spots
type: item
date: 2026-01-08T11:40:54.000Z
creator: Rosie Birkett
subject: Restaurants
description: Discover where to eat in Kent, from fresh seafood and noteworthy Italian in Margate to legendary Indian food in Canterbury
encoded: Looking for the best places to eat in Kent? Local resident and expert Rosie Birkett has shared her must-visit recommendations, from small plates in Margate to Michelin-starred restaurants. For more exciting restaurants and weekend ideas for food lovers, check out our best UK city breaks, best pubs with rooms and foodie day trips from London by train. Also discover more of the best restaurants in Cornwall, best restaurants in Bristol and best restaurants in Cambridge. Best restaurants in Kent The Pig at Bridge Place, Bridge In verdant countryside just outside of the village of Bridge (under one hour from London) is The Pig group’s Kentish outpost: a historic, stately red brick house with a debaucherous past as a rock venue that hosted bands including Led Zeppelin and the Kinks. Its colourful history plays into its present day charm – a quirky, labyrinthine hotel with plushly decorated bedrooms, beautifully restored period features and quirky nooks. An impressive kitchen garden forms the backbone of the restaurant’s ‘25 mile menu’, with delights including Kitchen Garden Fritters with Herb Mayo, or Tamworth Pork Collar with ‘0 Mile’ Mushrooms and Mustard Sauce, plus wood fired pizzas from the outdoor kitchen. thepighotel.com/at-bridge-place/ Sargasso, Margate Sargasso has become one of the most sought after places to nab a table in Margate’s increasingly exciting food scene, preferably outside and overlooking the harbour at sunset. With a glass of lively natural wine from the extensive list, and a plate of salt cod fritters and aioli, squint and it’s giving more Sicily than Thanet vibes. That’s down to the laser-focused sourcing of owners Ed Wilson and Josie Stead, known for their lauded restaurant Brawn in East London, where interesting, low-intervention wines and plates of impeccably-procured ingredients sing. Here chef William Gleave (previously of Bright and P Franco) executes a menu that hones in on fish and seafood, with plates like slip sole and seaweed butter a…

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Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup
type: item
creator: Rosie Birkett
subject: Baking and desserts
subject: Recipes
subject: Pancakes
description: Take sweet and savoury to a whole new height with warming ginger and juicy fresh blueberries. Top with some sticky gochujang-glazed bacon to serve
encoded: Try this recipe for ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup, then try almond flour pancakes, cottage cheese pancakes and coconut flour pancakes. Next, discover more easy pancake recipes. Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup recipe

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Linguine alle vongole
type: item
creator: Rosie Birkett
subject: Fish and seafood
subject: Recipes
subject: Clams
subject: Linguine
subject: Seafood
description: The crunchy, chilli-laced pangrattato adds an extra kick to the salty, gloriously glossy sauce made from emulsified clam juice and extra virgin olive oil
encoded: Try our linguine alle vongole recipe, then check out clams in garlic butter with parsley soda bread, garlic chilli clams on sourdough toast and our drunken clams with chorizo. Plus, discover more linguine recipes. How to make the perfect linguine alle vongole: cook's tips The crucial thing with this recipe is to get all the ingredients prepped, chopped and ready to go before you start, as it’s all going to come together really quickly Make sure you warm serving bowls or plates, too, before you start cooking Linguine alle vongole recipe

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Giant couscous salad with hot smoked fish
type: item
creator: Rosie Birkett
subject: Entertain
subject: Family
subject: Fish and seafood
subject: Recipes
subject: Couscous
subject: kale
subject: Smoked salmon
description: This hearty and punchy smoked fish salad is easy and quick to pull together and can be prepped ahead, making it perfect for entertaining
encoded: Try our giant couscous salad with hot smoked fish, then check out chicken, giant couscous and harissa broth, lamb steaks with giant couscous, giant couscous with spicy fish broth and more cous cous recipes. Rosie Birkett says: "Navigating the kitchen between Christmas and the new year involves not only culinary creativity, but also the art of self-care. As the dust settles from the holiday whirlwind, it’s crucial to recognise the inevitable fatigue that accompanies being the cook in your house. Make sure you take a moment to breathe and direct everyone to the kitchen to load up on turkey sandwiches (preferably bringing you one) while you put your feet up with a nice big glass of something delicious. "I insist on at least three days without cooking after the main event, but then usually get that itch to cook and host again for friends and family in this ‘betwixtmas’ period. If you’re this way inclined too, remember the essence of these days is in togetherness, not in the perfection of every dish. "I tend to think having people round after Christmas is less about elaborate feasting and more about enjoying some fresh, nourishing dishes that perk up our jaded palates and give us a much-needed break from the decadence of holiday treats. I find myself turning to crisp winter salads bursting with citrus, gentle warmth and vibrant flavours, particularly simple, wholesome meals that require minimal effort. "This smoked fish salad is exactly that – it’s a total snip to pull together and can be prepped ahead. Giant couscous cooks quickly and brings the bulk and sustenance our stomachs have become accustomed to, while providing a vehicle for punchy flavours including sushi ginger, horseradish and the smoked fish. Crispy kale tops things off with texture and a much needed kick of vitamins. It’s both hearty and healthful." Giant couscous salad with hot smoked fish recipe

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Truffled celeriac and cavolo nero lasagne
type: item
creator: Rosie Birkett
subject: Entertain
subject: Family
subject: Recipes
subject: Vegetarian
subject: Cavolo nero
subject: Celeriac
subject: Mozzarella recipes
subject: mushrooms
description: Layers of celeriac béchamel swirled with a delicious cavolo nero pesto, plus a hint of very good truffle oil to add a note of luxury to things
encoded: Try this truffled celeriac and cavolo nero lasagne, then check out more vegetarian lasagne recipes, our best celeriac recipes and more ways with cavolo nero. Rosie says: "November is a lovely time to set the table and have people over for a cosy supper. While I might feel slightly preemptively exhausted by the prospect of Christmas and all the cooking that entails looming on the horizon, the pressure is off right now and things feel much more informal, so I love to ask people over and make something simple but special that can happily feed a table of friends. Lasagne is always a good one because it’s the ultimate crowd-pleasing make-ahead, and with so many gorgeous seasonal vegetables in abundance at this time of year (and so much meat to come), a winter vegetable take on this warming pasta classic feels fitting. Celeriac is a root vegetable I come back to every winter, and I’m always looking for fun new ways to use it because it’s incredibly flavourful and super versatile. I’ve made celeriac ‘pappardelle’ before by cutting celeriac with a mandoline and blanching it to serve with ragu or brown butter and sage/hazelnuts, but recently I’ve been playing around with incorporating a very smooth purée into my béchamel in lasagne, and the resulting sauce is extra delicious. Truffled celeriac and cavolo nero lasagne recipe

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Sour cherry trifle with almonds
type: item
creator: Rosie Birkett
subject: Baking and desserts
subject: Entertain
subject: Recipes
subject: Almonds
subject: Cherries
subject: Cream
subject: Custard
subject: Jam
subject: sherry
subject: sour cherries
description: Dazzle your guests with irresistible layers of vanilla-flecked custard cream, sour cherries, sherry-soaked sponge and toasted almonds – it's the perfect Christmas Day dessert
encoded: Try Rosie's sour cherry trifle with almonds, then try chocolate trifle, sherry trifle, black forest trifle, vegan trifle and raspberry trifle. Looking for a dessert sharing idea? Try our impressive but simple dessert board. Rosie Birkett says: "Every year around this time I make trifle. And then I seriously scold myself for failing to make trifle the rest of the time. ‘A mere trifle’, so the expression misleadingly goes, but, really, this dessert is anything but. Trifles are extra, and ideal for parties or gatherings. They flounce, they dazzle, they set the table alight with their jolly clouds of cream and custard, with their squishy, booze-soaked layers of sponge. I’ve never been a fan of jelly in trifles so you’re not going to find any of that here – but what I do bring you with this recipe is a sublime confluence of custard and cream, whipped together into the lightest, floofiest, most ethereal of toppings for these layers of sour cherry-laden, sherry-soaked sponge. Toasted almonds crown off proceedings, bringing a nutty crunch as a final, irresistible flourish. Don’t be daunted by the fact we’re making a homemade custard here, it’s so easy to do and is absolutely worth it for the silken, vanilla-flecked results." Sour cherry trifle with almonds recipe

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Butternut squash tart
type: item
creator: Rosie Birkett
subject: Entertain
subject: Family
subject: Recipes
subject: Vegetarian
subject: Butternut squash
subject: Feta recipes
subject: Sage
subject: Walnuts
description: Make a centrepiece squash tart with walnut pastry, silky whipped feta and warming spices, perfect for entertaining this autumn
encoded: Try Rosie's butternut squash tart, then check out our best savoury tarts and more ways with butternut squash. Recipe author Rosie Birkett says: Autumn is a time when my kitchen comes alive once more in earnest and I fall back in love with those slow, careful kitchen crafts like tart making. Seasonal produce at this time of year lends itself to the gentle rhythm of kitchen pottering and asks you to work a little harder than the ripe, showy goods of high summer, but rewards you richly for your efforts. Among the stars of this season are gourds and squashes, whose sweet, nutty flavours are a key part of my autumnal cooking repertoire. The allure of squashes lies in their versatility. From comforting soups that hug the soul on chilly evenings to hearty stews that beg to be shared with loved ones around a candlelit table, these humble gourds inspire creativity and nourish in equal measure. And they also look rather nice as table decorations until you decide their time has come. While there are so many gorgeous varieties out there at this time of year – and I’m always on the lookout for Crown Prince, Red Kuri and Kabocha – I find myself drawn to the butternut squash, with its curved neck and smooth, cream skin. It’s easy to come by in most food shops at this time of year and gives real bang for your buck in flavour terms. This tart is a showcase for my favourite thing to do with butternut, which is to roast it with some aromatic spices – I favour cumin for its warmth and earthiness, and coriander seed for the zing, plus a little pul biber for sweet, smoky heat. Roasting enhances the squash’s natural sweetness and deepens its flavours. My tart props the roasted squash up on a fluffy, creamy, moussy layer of whipped feta, under which pickled red onion cuts through the richness of the nutty, super-crumbly walnut pastry. It’s all crowned with crispy fried sage leaves and a drizzle of their wonderfully aromatic oil. It’s a dish that invites us to slow down and connect with the…

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Plum and fig leaf compote
type: item
creator: Rosie Birkett
subject: Baking and desserts
subject: Recipes
subject: fig leaves
subject: golden caster sugar
subject: Lemons
subject: Plum recipes
description: As autumn approaches, transform your harvest of plums into a glorious preserve
encoded: Try this plum and fig compote, then check out our rhubarb compote, cherry jam, brioche french toast with warm blueberry compote and our easy vegan pancakes with berry compote. Rosie's top tips: Add a young, furry fig leaf to the pan when cooking down the plums in sugar to infuse the mixture with an added figgy flavour with hints of sweet almond and coconut. If you can't find a fig leaf, other recommended aromatics are vanilla seeds, fresh bay leaves or a hint of cinnamon.

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Grilled vegetable skewers with pistachio pesto yogurt
type: item
creator: Rosie Birkett
subject: Entertain
subject: Family
subject: Recipes
subject: Vegetarian
subject: Garlic
subject: Pistachios
description: These simple grilled courgette, onion and mushroom kebabs make for barbecuing at its best. Serve with a quick pistachio yogurt, studded with ruby-red pomegranate seeds
encoded: Try these grilled vegetable skewer recipe, then discover more courgette recipes and vegetarian BBQ recipes. Recipe author, Rosie Birkett, says: "We’re deep into barbecue season and I couldn’t be happier about it. When the British weather plays ball, I love flinging open the back doors and extending our cooking zone out into the garden, where I’ve got a makeshift outdoor kitchen set up with gas and charcoal barbecues, and an upcycled marble washstand whose legs I had lengthened to make it the perfect height for prepping. "Barbecuing doesn’t have to be too much of a faff, it’s actually one of the easiest ways to get maximum impact from ingredients with relatively simple preparation. I lean on brining and marinades for both meat and veg to up my grill game, because this simple technique can make all the difference. "Keeping a bowl of marinated vegetables in the fridge, along with something really delicious to dip it in once it’s grilled, is a great way to make things easy. "Here I’m sharing one of my most-used marinades for veg such as courgette and mushrooms, and a wonderful crushed pistachio-laced yogurt dip, which is inspired by the delights of Sicilian pistachio pesto. Both the marinade and the dip are workhorses and brilliantly versatile: they go beautifully with white fish, chicken and lamb, so feel free to mix things up. I serve this with some simple flatbreads on the side for wrapping and dipping." Grilled courgette skewers recipe

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Nectarine and chilli maple halloumi quinoa salad
type: item
creator: Rosie Birkett
subject: Entertain
subject: Family
subject: Health
subject: Recipes
subject: Vegetarian
subject: Chilli
subject: Halloumi
subject: nectarine
subject: Quinoa
description: Nectarines shine in this salad that highlights the seasonal stone fruit – coating the halloumi in a chilli-maple dressing is a game-changer
encoded: Try our nectarine and halloumi salad, then check out more ways with halloumi such as our grilled halloumi salad, halloumi pasta and halloumi skewers. Also discover more of our juiciest nectarine recipes. Pick up a pouch or two of ready-cooked quinoa to save on prep time. Recipe author Rosie Birkett says: "This way of scoring halloumi before grilling was something I learned from the wonderful Greek-Cypriot food writer Georgina Hayden, whose recipe for grilled halloumi with caramelised figs is also a firm favourite in our house in late summer. In this recipe, my chilli- and maple-glazed halloumi is tumbled on top of a nutty, tabbouleh-esque herby quinoa salad, which is finished with a lemony olive oil dressing. If that doesn’t say ‘peak summer’ to you, I don’t know what does." Nectarine and chilli maple halloumi quinoa salad recipe

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Spring risotto
type: item
creator: Rosie Birkett
subject: Recipes
subject: Vegetarian
subject: Asparagus recipes
subject: Bay leaf
subject: Broad beans
subject: Butter
subject: dry white wine
subject: egg yolks
subject: frozen peas
subject: Lemons
subject: Mint
subject: olive oil
subject: Parmesan
subject: Risotto rice
subject: spring onions
subject: truffle oil
subject: vegetable stock
description: Celebrate the generous bounty of spring with this veg-packed risotto, loaded with asparagus, peas, broad beans and mint
encoded: Try this spring risotto, then check out our pea risotto, tomato risotto, vegetable risotto and more risotto recipes. Rosie's top tips: Prep the spring onion tops as early as possible and get them into iced water – that way they’ll be wonderfully crunchy. Blanch and peel the broad beans well ahead of time. They keep nicely in the fridge until you’re ready to cook. Look out for some really golden-yolked eggs to make this recipe a bit more ‘wow’ – I love Burford Browns or St Ewe.

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Braised beef and mushroom pie
type: item
creator: Rosie Birkett
subject: Chef recipes
subject: Meat and poultry
subject: Recipes
subject: beef suet
subject: braising steak
subject: Celery
subject: Freeze ahead
subject: marsala
subject: Rosemary
subject: Thyme
subject: winter
subject: Worcestershire sauce
description: This golden-crusted, rich braised beef and mushroom pie is the ultimate winter comfort. Enjoy with your favourite greens and buttery mash, and drown in gravy
encoded: Recreate this braised beef and mushroom pie, then check out our mushroom wellington, chicken and chorizo pie, Venison pie and more easy pie recipes. olive columnist Rosie Birkett writes: "Have you ever considered the idiom ‘humble pie’? It’s thought to derive from the term ‘numble pie’ (later the ‘n’ was dropped, becoming ‘umble’), which referred to the deer offal meat pie served to the lower classes in medieval times. But, for me, a pie is a truly beautiful thing. Breaking through that golden, flaky crust to reveal a rich, unctuous braise steaming underneath has got to be up there with the most exciting dinner table moments. "The reason that I love pies goes beyond the fact that they are warming and comforting to eat. There’s so much pleasure to be taken in the crafting of a homemade pie, from the browning of the meat or veg for the filling, to the bringing together of the pastry – this is a slow, gentle act of self-care and anticipation which is worth setting aside a few hours for. Pies are also a brilliantly effortless, yet special way to feed a tableful of hungry people because they are the ultimate make-ahead. Do your braising, make your pastry and even assemble the pie the day before, and you’re ready to bring it out of the fridge, glaze it once more with beaten egg and then bake it off while you prepare any sides, leaving plenty of time to have fun with your family or guests. "This recipe is my ultimate beef and mushroom, and it’s one to take the time to slow braise. You could use a slow cooker, if you have one, to make the beefy filling, as this would be more energy efficient. But, if not, you could make sure you also cook something in the oven while the filling braises – jacket potatoes, perhaps, or some hard roasted veg. "This recipe calls for suet pastry, because I love how it mops up the rich, savoury beef gravy, but shortcrust or even puff works well too, and, of course, shop bought is fine if the braising of the filling is the most time investment you …

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Bay-poached pears with maple cream
type: item
creator: Rosie Birkett
subject: Baking and desserts
subject: Chef recipes
subject: Recipes
subject: Cream
subject: December
subject: Maple syrup
subject: Pears
subject: seasonal
subject: winter
description: The gentle poaching of pears makes the most of Rosie Birkett's favourite unsung seasonal fruit. Enjoy with maple cream or, for even more decadence, crème anglaise
encoded: Make Rosie's bay-poached pears, then check out our white chocolate panna cotta with stewed rhubarb, strawberry and white chocolate eton mess and more gluten-free desserts. Quite unexpectedly, weaning my nine-month-old baby daughter has become a journey of culinary rediscovery for me. While it's not without its challenges (let's just say that the dog and kitchen floor have never been better fed), what's fascinating to me is watching her tastes and preferences develop over time as she explores her emerging palate, and this enthralling new world of textures and flavours. Some things are immediately rejected, while others are mushed around and mulled over, but one thing that's usually guaranteed to stay within the bounds of her high chair tray is seasonal fruit. We have a sweet tooth on our hands. In summer, it was plums, which she had an almost insatiable appetite for – to the point where every meal ended with a greengage, Victoria, Mirabelle or a meltdown. I worried for the cooler months, once the plums were hard and out of season, but I shouldn't have fretted, because my daughter is even more in love with pears – and really, who can blame her? Her tangible ecstasy at tasting her first ever pear – her gums sinking into the juicy, slightly mealy flesh, eyes wide with the revelation of their layered, gently perfumed sweetness – made me taste and think about our curvy friends anew. It's not that I'd forgotten about pears, per se, it's just that they sometimes get passed over in the excitement stakes in favour of the more in-your-face fruits: glossy piles of cherries or furry-cheeked peaches. But, really, pears are understated, special and truly marvellous. These days, while we're still in the midst of the joys of late-ripening orchard fruit, our kitchen table is never without a bowl of them, and while eating a perfectly ripe pear is something to savour, poaching pears is a favourite way to transform a fruit that we perhaps take rather for granted in this country. I love …

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Wild mushrooms and horseradish labneh on toast
type: item
date: 2022-10-31T14:57:39.000Z
creator: Rosie Birkett
subject: Easy
subject: Family
subject: Recipes
subject: Vegetarian
subject: autumn
subject: labneh
subject: Mushroom
subject: Toast
description: This recipe takes the classic quick-and-easy dish of mushrooms on toast and dials it up a few notches with homemade labneh, garlic and herbs
encoded: Recreate this wild mushrooms and horseradish labneh on toast, then check out our veggie sausage, spinach and mushroom fry with pesto toast, rarebit mushrooms with pickle dressing and more mushroom recipes. Rosie says, "In the burnished depths of the end of autumn, the kitchen becomes my retreat: a place I long to get back to by the end of a frosty walk or rainy dash for errands. While just a matter of months ago, its doors were flung open to welcome the breeze and sunshine – its oven and hobs neglected in favour of a barbecue or picnic blanket – now it’s the glowing hearth of the house, its windows fugged up with steam, its creaky wooden door failing to contain the sumptuous smells wafting from simmering pots. This time of year means comfort food and, for me, there’s nothing more comforting than mushrooms on toast, a dish that has its roots in a very special, sepia-tinged memory from my childhood. There was a period of a few years, before I got too distracted by Nintendo and Saturday morning telly, when I used to go out with my dad in the very early, misty autumn mornings to hunt out the delicious field mushrooms that grew near our house. I remember that we used to get up while it was still dark – which I hated – pull on wellies and waterproofs, and rustle down the country lane by torchlight, clambering over a rickety stile and wading up a steep hill, skirting the statuesque horses that could get feisty if you got too close. My dad could be obsessive – hence the early starts “to beat the flies” – and I’m not sure how but he always knew where to find the best mushrooms: near big, old trees, often in danger (the mushrooms, that is) of being trampled by sheep. Perhaps it was down to his frugal, postwar childhood in rural Kent, the youngest son of a widowed mother, who counted scrumping for apples and foraging for cobnuts among his hobbies, but he had a real nose for a good mushroom patch. I remember one time we really cleaned up and came home with a carrier bag full of…

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Sweetcorn, pickled chilli and coriander fritters
type: item
date: 2022-10-24T15:00:55.000Z
creator: Rosie Birkett
subject: Easy
subject: Family
subject: Recipes
subject: Vegetarian
subject: autumn
subject: Chilli
subject: Sweetcorn
description: Pickling chillies at home is easier than you might expect. Here, they're used to pep up easy sweetcorn fritters which, when served with bacon and hot sauce, make a great light lunch
encoded: Try these sweetcorn, chilli and coriander fritters, then check out our sweetcorn and ricotta fritters, leek fritters, cauliflower fritters and courgette fritters, plus discover more vegetarian fritter recipes. Recipe writer Rosie says: "Have you ever pickled your own chillies? The act of preserving these potent little peppers through pickling or fermenting is easier than you might expect and will liven up all manner of dishes. From pastas and pizzas to roast veg salads, or the bright, moreish sweetcorn fritters (one last blast of sunshine before we surrender to the autumn) in the recipe below, it’s a game changer in flavour terms. It’s a satisfying, relatively untaxing early autumn kitchen activity to enjoy once my chilli plants have fruited around the end of September. While pickling with a slightly sweetened vinegar brine is a delicious and uncomplicated way to preserve chillies, I favour a ferment – which transforms the fruits into something funkier and more complex, and it’s actually just as easy to do. Make sure you sterilise a jar beforehand and be patient enough to wait a few days for the friendly bacteria to do their thing and add that unmistakable tang. As a rough guide, I weigh out twice the volume of water to the weight of chillies, then calculate how much salt I need for a 2% brine (so 6g for 300ml). I bring the water, salt and half a teaspoon of sugar to the boil with some aromatics – usually a bay leaf, a clove of garlic and a pinch of coriander seeds – and then allow it to cool before pouring over the sliced chillies in the jar, covering with muslin, and securing it with an elastic band. Then it’s a case of leaving the chillies at room temperature for three to four days, until they’re tasting sour and tangy. Now put the lid back on and keep them in the fridge where they will be good for a couple of months (not that they’ll last that long). When you ferment them, just make sure the slices are well covered with the brine, and always wear gloves when you…

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olive podcast: 10 things you need to know about outdoor entertaining
type: item
date: 2022-07-25T08:59:26.000Z
creator: Janine Ratcliffe
subject: Guides
description: In this week's episode, author and olive columnist Rosie Birkett shares 10 things you need to know about outdoor entertaining
encoded: This week, food writer, author and olive columnist Rosie Birkett shares 10 things you need to know about outdoor entertaining, with lots of tips and tricks to make you the perfect summer host. View oEmbed on the source website Listen out for next week's episode to hear chef Tom Booton share 10 things you need to know about seafood.

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Yogurt panna cotta
type: item
date: 2022-07-05T09:17:08.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Guides
subject: Recipes
subject: Honey
subject: July
subject: seasonal
subject: Strawberries
subject: Summer
description: This silky, creamy dessert has a subtle sweetness from the honey and a sharp tang thanks to the yogurt. It's a perfect dessert to serve with ripe summer fruits
encoded: Make this yogurt and honey panna cotta, then check out our lemon trifle, raspberry roulade, summer pudding and more easy summer desserts. Recipe writer Rosie says: "High summer is upon us now and there’s a tangible feeling of ripeness about it – the sea is warm enough for a daily dip and the gardens and parks have turned from lush and dewy to blousy, abundant and positively humming with life. I always feel like summer sort of sneaks up on me. I seem to put so much energy into anticipating and preparing for the season – planting and tending things to harvest and eat, sorting the garden so it’s not a total embarrassment during lazy summer lunches, and dreaming about the simple seasonal menus I’ll throw together – then all of a sudden it’s here, hot and flying by. "For the sake of absolute transparency, this year we haven’t done as much on the growing food front as I might like, due to the fact we have been nurturing our baby daughter with the startled, sleep-deprived, all-encompassing befuddlement of new parents for the past few months, leaving little time for growing much else. But while our patch has been somewhat neglected, it’s not totally unfruitful – we still have a few serviceable pots of tomatoes, a nice little yield of the sweetest strawberries and white currants, and a tangle of peppery, brightly flowering nasturtiums. "Our garden was apparently once an orchard and, though the former owners seemingly didn’t plant any fruiting trees apart from a sprawling sweet chestnut, I’ve been determined to restore it to its former fruit-bearing status. I’ve planted Cox apple, crab apple, morello cherry, mulberry and cherry plum saplings, which are sadly still a few years off fruiting. One day I’ll hopefully be rolling in the sweet stuff but for now I’m hitting up the local greengrocer and pick-your-own farms, which are flush with fruit at this time of year, from piles of shining Kent cherries, to fuzzy, fragrant peaches and golden apricots. "In summer, fruit becomes part…

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Smoked haddock pie
type: item
date: 2022-05-18T13:14:09.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Fish and seafood
subject: Recipes
subject: Pie
subject: Potatoes
subject: seasonal
subject: Summer
description: Make the most of seasonal Jersey Royal potatoes as well as smoked haddock and spinach in this satisfying pie – it makes an ideal summer lunch, best served alfresco
encoded: Try this smoked haddock pie, then check out our healthy fish pie, Bombay fish pie and more pie recipes. For more ways with this smoked fish, see our smoked haddock risotto and our smoked haddock gratin, plus check out many more smoked haddock recipes. Recipe writer Rosie says: "With British summertime comes a host of pleasures that make spending a little extra time in the kitchen a true delight, as it precedes even more time spent outside in the warmer weather. It’s the part of the year when moving out of the city to be by the sea with a garden feels like the best decision we ever made. (It doesn’t always feel like that – there are times in the darker months when we miss being in a big, buzzing city, being able to dive out of the rain into a café, restaurant or bar and eat food from all over the world.) Now, when we finish work, we can walk to the beach for a swim, then have a few beers. At weekends, we throw together impromptu picnics – café-bought pastries when we’re in a hurry, or crab mayonnaise sandwiches wrapped in foil to eat on coastal walks. It’s the perfect time to embrace native produce, from the sweetest strawberries to the tartest gooseberries, plus the first runner and broad beans – eaten young, straight from the pod – and the last of the asparagus. Jersey Royal potatoes are in there, too. The pronounced, special flavour of these early earthy pearls has much to do with where they’re grown – on slopes strewn with local seaweed that nourishes the soil. This pie recipe combines them with gently poached smoked haddock, spinach and wild garlic – if you can find it – for a celebratory early summer lunch that’s best eaten outside with friends. This year that will be all the more sweet as we will be introducing many of them to our new little daughter, who was born a few months ago."

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Wild garlic soda bread
type: item
date: 2022-04-05T14:56:12.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Recipes
description: If you're planning to go foraging for wild garlic this spring, here's a perfect recipe for putting those fresh, pungent leaves to great use
encoded: Make this spring soda bread, then check out our classic soda bread, seeded rye bread, wholemeal bread and laminated milk bread. For a party starter try our garlic bread recipe and then try our wild garlic recipes. Recipe writer Rosie says: "Patches of glossy wild ramsons choose this month to yawn their unmistakable garlic scent across British woodlands and forests. These pungent, hyper-seasonal green leaves replace garlic cloves in my cooking at this time of year. "A little goes a long way, too: it’s mellower than fresh garlic but still pretty pungent, especially raw. Use it with caution rather than wild abandon. I prefer the younger, more tender leaves to the fibrous, older ones, and also use the pretty white flowers as a garnish and garlicky seasoning for many savoury dishes. "If you’re picking your own wild garlic, make sure you’re 100% certain that it’s definitely what you think it is. Look for smooth, pointed green leaves and small, star-shaped white flowers (not to be confused with poisonous lily of the valley, which looks similar). The biggest giveaway, of course, is the scent of fresh garlic. Make sure you’re picking from a plentiful patch; cutting, not uprooting; and leaving behind enough for wildlife. If it doesn’t smell like garlic, or you’re in any doubt, don’t pick it – instead, book onto a foraging course or buy from a trusted supplier. "You can order wild garlic on Natoora from Ocado, or seek out one of the many reputable foragers who harvest and sell online. Wild garlic is also cropping up increasingly on restaurant menus. I use it to make a tub or two of pesto, which gets blitzed up and frozen to keep spring alive in my kitchen for a little longer. It’s a dream with eggs, too: finely shredded and stirred into egg mayo sandwiches, omelettes, frittatas and scrambles. Wilt it into meaty braises; chop and mix through stuffings; blitz into sauces, mayos and purées; use it to add a bright green garlic note to risottos; and use it as a filling for ravioli.…

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Rhubarb compote
type: item
date: 2022-02-24T16:05:43.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Entertain
subject: Family
subject: Recipes
subject: Vegan
subject: Vegetarian
subject: April
subject: February
subject: March
subject: May
subject: Rhubarb
subject: Spring
description: Pair in-season rhubarb with zesty orange and aromatic cardamom to make this oven-roasted compote – it's great dolloped on pancakes and porridge, or served with dessert
encoded: Make this rhubarb compote, then check out our rhubarb jam, rhubarb crumble, stewed rhubarb and more rhubarb recipes. Recipe writer Rosie says: "The start of March excites me because, while it’s still very capable of freezing winds (particularly where we are on the coast), it’s lighter and there are signs that the big chill is behind us. The name is so fitting: the unstoppable ‘march’ of nature after the stasis of winter. Spring is on its merry way, bringing with it exciting things to pick, cook and eat. "On our walks with the dog, we see and smell alexanders, which dominate the beach paths. Some people make fritters from the flowering heads and soups with the leaves, but I don’t love the flavour – I’m always much more interested in the wild garlic that starts to make itself known in the woodlands at this time of year, picking a bag to use in the kitchen as soon as it’s ready. "In the garden, too, things are changing. My daffodil bulbs are pushing through, flashing their blousy, canary-yellow trumpets. And what a rewarding sight – now I’m glad that crouching in the cold earth to plant them while I was heavily pregnant wasn’t a completely nonsensical move. It’s too easy to let these subtle seasonal shifts escape our notice, so I take some meditative moments at the kitchen door to soak it in. There’s comfort in observing everything on the cusp of springing into new life for another year. "March also means the last chance to cook with forced rhubarb. Its vivid pink, nutrient-packed trunks sprout in muggy, dark sheds by candlelight in Yorkshire’s Rhubarb Triangle. My oven-roasted compote (below) is the perfect way to make use of a haul of the hot pink stuff without having to craft an elaborate dessert. Plus the cardamom adds a gorgeously fragrant note. I’ve added maple syrup as a nod to the forests of Quebec, where maple trees are currently thawing from their wintry slumber so the sap can be tapped and processed into syrup for another year. The two pair beautifully, part…

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Rum and raisin bread and butter pudding
type: item
date: 2022-02-16T10:40:02.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Chef recipes
subject: Entertain
subject: Recipes
subject: Bread
subject: Cream
subject: Milk
subject: raisin
subject: Rum
subject: winter
description: We've given classic bread and butter pudding a boozy twist with the addition of rum. Sprinkling with demerara sugar gives it a golden, caramelised crust
encoded: Bake this comforting rum and raisin bread and butter pudding, then check out our bread pudding, classic bread and butter pudding, brioche bread and butter pudding, chocolate bread and butter pudding and more British dessert recipes. Recipe writer Rosie Birkett says: “There’s a lot of ‘new year, new you’ content around right now and that’s absolutely fine. I’m all for doing what you need to for your waistline/the environment/your liver and to motivate you into 2022. But for me, who feels the mood-dampening effects of the dark mornings and gloomy afternoons intensely, January has to involve a significant quotient of pleasure in order to maintain my sanity. And in the depths of this potentially melancholic month, what better source of pleasure is there than what we cook and eat? I take comfort in nourishing, delicious, plant-centric foods, with brothy, greens-packed noodle soups, warming bowls of dhal, hearty winter salads and roasted vegetable traybakes on a rotating roster. Taking advantage of blank diary pages after the furious socialising of the festive break to spend weekends battened down at home, feet up with a mug of something hot and a stack of food magazines or cookbooks is a lovely way to relax and get inspired. And a session of batch cooking to fill your freezer will make future you happy, too. I’m all for easing the load at this time of year. I also want pudding. Proper hot, rib-sticking desserts spooned steaming into warm bowls and topped with lashings of cream or custard. Sweet things that involve cheering doses of sweetness that fill the kitchen with the scent of vanilla or cinnamon or caramelised nuts, kept in the fridge and reheated when I’m feeling the energy ebb away in the afternoon. One such dessert that always hits the spot, that also has a pleasing resourcefulness and frugality to it befitting of January, is bread and butter pudding. It was a favourite of my late father, who would twitch his shoulders excitedly at the prospect of what he always …

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Radicchio, fennel and blood orange salad
type: item
date: 2022-02-15T10:15:22.000Z
creator: Rosie Birkett
subject: Chef recipes
subject: Easy
subject: Entertain
subject: Recipes
subject: Vegetarian
subject: Blood orange
subject: February
subject: Fennel
subject: Radicchio
subject: s
subject: Salads
description: Celebrate jewel-like blood oranges, fragrant fennel and bitter radicchio in this vibrant salad, sure to add some joy to your February dinner table
encoded: Throw together this radicchio, fennel and blood orange salad, then check out our simple chopped salad, fennel salad, beetroot, orange and feta salad and more vegetarian salad recipes. We've also got more seasonal fennel recipes and blood orange recipes. Cook’s tip: Boost your plant points "This seasonal beauty is packed with over 8 plant points thanks to the addition of a tin of butterbeans. Enjoy juicy seasonal blood oranges with crisp radicchio, aniseed-y fennel, pomegranate seeds and chopped pistachios." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Recipe author, Rosie says: "Last month, I wrote all about the comforting things we can cook to get us through the bleakness of January, sharing an indulgent recipe for my boozy bread and butter pudding. But February, for me, always feels like a more realistic and appropriate time to be digging into gorgeous winter salads and celebrating the deep colours and pronounced flavours of the produce available to us at this time of year. The word February actually comes from the Latin word februa, meaning ‘to cleanse’. It was named after the Roman Februalia, a month-long festival of purification and atonement, though it had more to do with offering sacrifices to the gods than enjoying some swanky farmers’ market haul. There’s certainly something bordering on ethereal and definitely something cleansing about the beautiful, vivid ingredients on offer at the moment, and none more so than the bitter leaves and blood oranges that have inspired this simple but delicious salad, opposite. Both are ingredients I make a beeline for this month, usually sourcing them from my local greengrocer or Natoora, which now delivers nationwide and offers a wonderful array of carefully sourced fresh produce from passionate farmers who, in the case of its radicchio growers, work with heirloom varieties an…

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Potted shrimp
type: item
date: 2021-12-09T13:49:34.000Z
creator: Rosie Birkett
subject: Chef recipes
subject: Easy
subject: Entertain
subject: Fish and seafood
subject: Recipes
subject: Butter
subject: cayenne pepper
subject: Nutmeg
subject: shrimp
description: The spiced salted butter sauce makes this elegant starter extra-special – the shrimps need to be swimming in puddles of it. The crumpets are excellent at soaking up the buttery goodness, too
encoded: Try this potted shrimp recipe, then check out our potted crab with coronation salad, prawn toast, prawn cocktail, prawn vol-au-vents and more starter recipes. Recipe writer Rosie Birkett says: "One of the most stringent Christmas family rituals in the Birkett house was no presents before breakfast bacon sandwiches by the tree – with champagne for my parents and orange juice for me and my sister. The older I’ve got, the more I’ve appreciated that this particular custom had its roots in my parents’ Christmas Eve overindulgences rather than in anything more wholesome. But, to this day, not a present is opened before crispy bacon is splashed with worcestershire sauce and pressed between two slices of bacon-fat-dipped, squishy white bread – though now we don’t crack into the booze before midday. This year feels all the more special as it will be our first Christmas in the new house and we will be hosting with help from mum, who has always been the grand dame of Christmas cooking in our family. Even though I’m doing the bulk of the cooking, mum can’t help but rock up with rich, homemade chicken stock to bolster the gravy, plus delicious cumberland and bread sauces. I’m not going to argue – who doesn’t want a bit of help with the catering? However lovely it is bringing people together at this time of year, most of us also know how keenly Christmas can harness a sense of loss and longing for those who are no longer sitting around the table with us. It’ll be the 16th year without my dad, who was always the life and soul of the party, and without whom there is still a gaping hole in proceedings. I was talking to my friend, Ukrainian chef and food writer Olia Hercules, about Ukrainian festive traditions, and she told me about one particularly poignant custom that speaks to this beautifully: “One thing we do that is really sweet is we put out a plate of food and shot of vodka for those who have passed away, for their spirits.” This year, there will definitely be an extra bacon …

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Spiced cheese biscuits
type: item
date: 2021-11-25T12:19:05.000Z
creator: Rosie Birkett
subject: Baking and desserts
subject: Chef recipes
subject: Family
subject: Recipes
subject: Biscuits
subject: Edible gifts
subject: Parmesan
subject: Sesame
description: These golden cheese and sesame biscuit discs are impossibly light and buttery, and very hard to resist straight from the oven. Spices such as nutmeg and caraway seeds add an extra flavour kick
encoded: Bake these spiced cheese biscuits for a festive treat, then check out our cheese straws, Christmas biscuits, lebkuchen, cinnamon biscuits and rosemary and walnut shortbread. Also take a look at our Christmas cheeseboard and cheese grazing board for tips on how to put together the perfect spread. Rosie says: "I first ate these delicious biscuits at a friend’s party, fresh from the oven, buttery and fragrant, and showered in finely grated parmesan. I became obsessed with how perfectly cheesy and melty they were, and so friends directed me to Jonathan Meades’ The Plagiarist in the Kitchen cookbook for the recipe, a variation on chef Simon Hopkinson’s biscuits. "I bust them out for all manner of hosting situations because they’re quick to throw together and never fail. I add nutmeg to make them more festive, a hit of caraway for a fragrant edge, and sesame for nuttiness. They’re impossibly light, dissolve on the tongue and very hard to resist. "The joy of these cheesy biscuits is that, once cooled, you can wrap them in a pretty bag (warning: they are too buttery for paper bags), tie with ribbon and you’ve got a beautiful edible gift. Or you can make the cheesy log and freeze it or stash it in the fridge ready to slice and bake just before your guests arrive, filling your kitchen with the heavenly scent of butter and cheese while you offer still-warm biscuits with a welcome drink. They are ideal with negronis and whisky sours. Add an over-the-top flurry of parmesan just before you serve them."

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