Paper Palate

Which is your favourite muffin recipe? Mine just happens to one by Nigella, but in opening this issue of Olive, there is a page describing ‘How to make dead good Muffins.’ This involves the use of buttermilk and maple syrup… I shall be trying this out shortly.

Seasonality is the focus of the food world at the moment – recipes provide uses for the best that October has to offer. Roast Pork with Bramley Apple Sauce, Figs with Cured Ham, Feta and Honey, Cauliflower Soup, Squash, Sprout and Chestnut Saute with Guinea Fowl. Indeed the flavours of Summer have slipped away.

‘Tis the season for mushrooms too. So you may be tempted by Mushroom and Pancetta Tarts or Grilled Field Mushrooms with Rarebit Filling. (For a few tips on matching mushrooms with wine, have a look at a recent post on Spittoon).

One Pot meals come under the spotlight, continuing the autumn feel: Baked Pork Chops with Parsnips, Honey and Ginger perhaps or Swedish Lox Pudding (which is gravadlax or smoked salmon with potatoes and cream), a take on paella with Spanish rice with chicken and chorizo or maybe Bream baked with fennel, potatoes and vine tomatoes takes your fancy.

Game is also coming into its own at the moment with pigeon, venison and rabbit coming under the spotlight. Pigeon with Wild Mushrooms and Mascarpone will be appearing on the Barrow plate very shortly!

The ‘Ready in 30’ recipe set has wine suggestions; these I have detailed on Wine Sediments.

Leaping out from the kitchen Dublin comes under the microscope for the foodie traveller (just gotta go there!), while a shorter article on Lancashire shows the best places to go there too.

There is plenty more in this issue; Olive is perhaps my favourite of the UK’s food glossies. Fresh and Delicious aren’t too bad, but Olive seems to pack more between its covers.