Olive Magazine – March 2018

It’s all about Easter feasting made easy this month, from roast chicken with fennel-garlic butter and Cuban roast pork leg to melting croque monsieur galette and brown butter hazelnut cake. Recreate the latest baking trends in your kitchen and indulge in our dreamy new cheese recipes, including deep-fried goat’s cheese with pink peppercorn honey and buffalo chicken mac ’n ’ cheese. Check out our pick of the UK’s finest farm shops, discover the veggie hotspots of Paris and celebrate the increasing influence of female winemakers. Plus, three new ways to cook with yogurt, indulgent toppings for ready-made fries, and family friendly hotels.