Steak and Honour double mushroom burger

Double mushroom burger

This delicious double mushroom burger is inspired by Steak and Honour, a burger van with a difference that roams around the Cambridge area. Don’t be fooled by the name, Leo Riethoff cares just as much about the veggies stuffed between the locally baked brioche buns as he does the meatier offerings. The ever-popular mushroom burger, with its smoky, charred, flat-mushroom filling, is a great vegetarian option.

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Gin and tonic recipe with chilli

millers ginFancy a little heat with your G&T? This recipe uses chilli and coriander for added punch.

Martin Miller’s Gin 50ml

coriander one bunch

red chilli 1

Ice

Fever Tree tonic water 200ml

Pour 50ml Martin Miller’s Gin into a glass and add 4 coriander leaves and 1/4 sliced red chilli (deseeded)

Fill glass halfway with ice and add another 4 coriander leaves and a 1/4 sliced red chilli (deseeded)

Top glass with ice and pour in Fever Tree tonic

Stir, then garnish with 4 coriander sprigs and a halved red chilli

Lemon Tart from New Grill at the Dorchester

Five things we’ve eaten out this week

The latest cocktails and restaurant dishes we’ve tried and loved this week. From a tangy lemon tart to an amazing smoked duck starter, we highlight these menu must orders.

Lemon tart ‘Our Way’ at The Grill at The Dorchester.  Sharp and tangy meringue loveliness

Margaritas at the Mexican EMbassyMargaritas at the launch of the brilliant Mexico the Cookbook (Phaidon) at the Mexican Embassy

East India gimlets at Dishoom Kings Cross Portobello Road gin with Rose’s lime and a touch of celery bitters at this beautiful and enormous new outpost of the wonderful Dishoom.

Pissaladiere dotted with olives and salted anchovies at new Provencal inspired Café Pistou on Exmouth market.

Smoked duck with beetroot, boudin noir and figs at shiny new M restaurant in the City – it opens today and has its own impressive meat room featuring steaks from six countries as well a a raw bar serving sashimi and tartares.

M Restaurant smoked duck

Jarad McCarroll and exec chef Mike Reid

PEOPLE WE LIKE: Jarad McCarroll, head chef at M restaurants

Jarad McCarroll (pictured left with executive chef Mike Reid) is head chef at M restaurants  – the first branch opens today in the City. It specialises in steaks from 6 different countries, stored in an impressive meat hanging room.

Jarad has worked at The Ritz, The Harwood Arms, Kitchen W8 and Home House.  Most recently he helped open and was part of the management team at Chiltern Firehouse under executive chef Nuno Mendez.

Right now I’m mostly eating steak. I have had the pleasure of eating both Kobe and wagyu, both on the menu at M. If I could dine on this every night of the week I would. M is about the produce, I know a lot of people say this, but it’s the best produce we can find. It’s not overcomplicated and filled with hundreds of garnishes, just cooked in the best way possible, over coals in the josper or over wood on the grill. Or served raw.

My favourite 15-minute supper to make is pasta, using any ingredients or leftovers in the fridge – always onions and garlic, finished with the pasta water and seasoned at the end with parmesan.

My most-used cook book is Eleven Madison Square by Daniel Humm. He is one of my culinary heroes.

My guilty pleasure food is Nando’s. Who doesn’t like chicken?

Not many people know about Tipolski, a bar on the South Bank with a good crowd, great music and cold beer.

If you gave me a tenner I‘d spend it on good coffee and cheese.

Never trust a chef who… wears crocs in the kitchen.

Follow Jared and M Restaurants @jaradmac @mrestaurants_

M restaurant

Chocolate Society Christmas collection

Five things we’ve eaten this week

We try lots of new things here at olive. New ingredients, new dishes, new drinks-  new anything food or drink based. Here are our favourite picks from this week. 

The Chocolate Society Christmas Collection contains an exciting combination of new and classic festive flavours. Our pick of the box were the Christmas Cracker, which was a velvety smooth praline with popping candy, and the gingerbread praline, which actually tasted of freshly made gingerbread- an interesting change to the usual hint of stem ginger.

Cavendish Cooks’ Pumpkin and peanut curry. This was our favourite from the range of delicious and homemade frozen meals from Cavendish Cooks. This is a great veggie option and guests will never guess that you haven’t made it yourself.

Cavendish Cooks pumpkin and peanut curry

Nocellara olives from Bodega are big and juicy. We tried the olives immersed in lemon-infused oil, which made them a really zingy and refreshing office pick-me-up.

Tom Aiken’s Apple and Calvados Tart was enjoyed as a  afternoon treat. Tom Aiken’s will be Chef of the Season at Harrods Food Hall until the end of February. This means that Tom’s comfort food will be available to take away and enjoy at home… ideal!

Tom Aikens apple and Calvados tart

Coyo coconut milk yoghurts were a satisfying guilt-free breakfast in the office. They are really healthy and dairy-free so we definitely think they’re worth a try. We loved the vanilla and fruit-based varieties.

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Gourmet Escape Festival

If you happen to be travelling down under this weekend you’re in luck. From Friday to Sunday Gourmet Escape, one of the biggest food festivals of the year, is taking place in Margaret River, Western Australia. This vast celebration of food and wine will play host to Heston, Rick Stein and Massimo Bottura, as well as homegrown culinary talents Peter Gilmore, Matt Preston and James Halliday. Based around the Leeuwin Estate winery the event includes cookery demos, workshops, craft beer tastings and producers from both the local region and further afield in Oz. Alternatively head to one of the on-site restaurants and get stuck straight in.