Olive Magazine November 2019 Edición anterior

There’s nothing cosier than Bonfire Night. Watch the fireworks with creamy pumpkin soup, sticky sausage and beer-braised onion baps, slow cooker chilli, and spiced toffee apple cake. We’ve even got a recipe for luxury hot chocolate, decorated with mix ’n’ match toppings.

Plus, don’t miss Darina Allen’s seasonal one-pots (including pearl barley pilaf), a trio of meatball masterpieces, DIY sticky buns, and a masterclass on how to pimp your mash. Also this month: our bumper Christmas gift guide, an in-depth lowdown on sake, Turkish Delight brownies, and three ways with sausages. And in our travel section, we head to The Baltics, Taiwan, Rome and Scotland in search of great eats.