Gin and tonic cake, biang biang-style noodles and fiery crab

Weekly recipes from the olive cookery team. View this email online

Bake of the week: gin and tonic cake  Get baking ahead of International Gin & Tonic Day tomorrow. Our luscious lemon loaf is made moist with lemon yogurt and comes drizzled with a gin and tonic syrup. Finish with lemon slices and pretty juniper berries. Best boozy bake

Cosy night in: beef goulash Temper chilly nights with a great big bowl of Hungarian stew, complete with melt-in-the-mouth beef shin, red peppers and a hint of oak-smoked paprika. Cuddle-up with goulash

Healthy boost: ezme beans on toast Ezme (a sweet and sour mixture of tomatoes, peppers and pomegranate molasses) is the key ingredient in this posh lunch, made with butter beans, honey and greek yogurt. Beans on toast, our way

Seasonal saviour: hoisin duck Did you know it only takes 25 minutes to make sticky hoisin duck from scratch? Serve with golden vegetable fried rice for a filling weeknight dinner for two. Make it duck for two

Chef recipe: Singapore chilli crab Edoardo Pellicano, executive chef of Mãos in London, shares his recipe for chilli crab, flavoured with homemade rumpah (chilli paste). Try fiery crab tonight

Midweek meal: spicy pork biang biang-style noodles Perfect food for friends, this comforting dish uses fresh pasta in place of hand-pulled noodles and gets its sweet-yet-savoury flavour sensation from chiu chow chilli oil. Bowl food for friends

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