Olive October 2018

£4.50

In this issue:

Embrace Autumn – exciting new ways to celebrate this season’s apples and pears

  • Baked toffee apple cheesecake
  • Sticky honey and mustard sausages with pears
  • Speedy cider – poached pears

Discover the spicy stews, springy flatbreads and sterling coffee of Ethiopia

One-pan brunch eggs – 4 ways!

The Olive Chef Awards winners revealed!

Eat and drink the hedgerow

Jam session – inspiring ideas for cooking with jam

Get slow cooker smart

The secret to perfect roasties

In stock