{"id":20964,"date":"2022-10-06T10:23:11","date_gmt":"2022-10-06T08:23:11","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=20964"},"modified":"2022-10-06T10:23:11","modified_gmt":"2022-10-06T08:23:11","slug":"comfort-food","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/10\/06\/comfort-food\/","title":{"rendered":"Comfort food"},"content":{"rendered":"\n

The comfort zone<\/h2>\n\n

Some of our favourite chefs and food writers share their nostalgic comfort dishes that bring a touch of warmth to the cooler autumn months<\/p>\n\n

Recipes ZORAWAR KALRA, SPASIA DINKOVSKI, TOMER AMEDI, JOHN CHANTARASAK and SOFIAN MSETFI
Photographs YUKI SUGIURA<\/p>\n\n

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Zorawar Kalra, Farzi Caf\u00e9<\/strong><\/strong><\/h5>\n\n\n\n

Belonging to a Punjabi family, homemade goat curry and rice was always the highlight for Sundays. It was a meal that, when growing up, we always looked forward to. Surprisingly, even now, after having visited so many restaurants around the world and eaten so many different cuisines, this is the very definition of comfort for me. It\u2019s not overly spiced but a very comforting curry that\u2019s more like a stew with a thinner consistency. It\u2019s perfect served with homemade raita and pickles. Passed on from generation to generation, even my children find it extremely comforting. Whenever we have a hard time getting them to eat food, this is the one thing we know they will consider eating if served. farzilondon.com<\/a><\/em><\/p>\n<\/div><\/section>\n\n

Punjabi mutton curry <\/h4>\n\n

SERVES 4 | PREP 10 MINS | COOK 2 HRS | EASY | GF <\/p>\n\n

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500g mutton, <\/strong>cut into chunks<\/p>\n\n

5 tbsp ghee <\/strong><\/p>\n\n

4 whole cloves <\/strong><\/p>\n\n

8 whole black peppercorns <\/strong><\/p>\n\n

5 green cardamom pods <\/strong><\/p>\n\n

1 cinnamon stick <\/strong><\/p>\n\n

3 large onions, <\/strong>thinly sliced <\/p>\n\n

2 tsp ginger paste<\/strong><\/p>\n\n

2 tsp garlic paste <\/strong><\/p>\n\n

2 tbsp ground coriander <\/strong><\/p>\n\n

2 tsp red chilli powder<\/strong><\/p>\n\n

\u00bd tsp ground turmeric <\/strong><\/p>\n\n

3 tomatoes, <\/strong>finely chopped <\/p>\n\n

125g full-fat natural yogurt <\/strong><\/p>\n\n

handful of coriander leaves, <\/strong>roughly chopped, plus extra to serve<\/p>\n\n

1 tsp garam masala rice <\/strong>or naans <\/strong>to serve <\/p>\n\n

1 <\/strong>Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown. Add the ginger and garlic pastes, and continue to cook for 2-3 mins or until fragrant.<\/p>\n\n

2 <\/strong>Add the ground coriander, chilli and turmeric, and mix well. Stir in the tomatoes and cook for 5-7 mins or until the oil has separated from the masala in the pan. <\/p>\n\n

3 <\/strong>Add the mutton pieces and stir to combine, ensuring they\u2019re evenly coated in the masala mixture. Pour in the yogurt and mix well. Cook for 4-5 mins, then stir in 300ml of water. Taste for seasoning. Add the chopped coriander leaves and garam masala. Stir, then cover, reduce the heat to low and cook for 1 hr 30 mins or until the mutton is cooked through and tender throughout. Serve hot, garnished with the remaining coriander, with rice or naans on the side. <\/p>\n\n

PER SERVING 591 kcals | fat 42.8G | saturates 22.3G | carbs 19.7G | sugars 15.7G | fibre 7.4G | protein 28.1G | salt 0.5G <\/p>\n\n

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Spasia Dinkovski, Mystic B\u00f6rek<\/strong><\/strong><\/strong><\/h5>\n\n\n\n

For me, Balkan kjufte represent the comfort we find in togetherness. A noisy house on a Saturday afternoon, with the whole family talking over each other while one person stands in the kitchen, rolling each ball of meat \u2013 ablend of pork, beef, onion, garlic and spices \u2013 and frying them off to rich, salty perfection. With crunchy chips, a creamy tomato sauce that packs a little heat and cold feta, I serve mine as a platter and pile it all on top of each other \u2013 an affair in sharing and hands grabbing from all sides. As per tradition, there\u2019s also a constant conversation over how many kjuftes we have all eaten. mysticborek.com<\/a><\/em><\/p>\n<\/div><\/section>\n\n

Kjufte platter with chips, feta, creamy tomato and garlic sauce and pickles <\/h4>\n\n

SERVES 8 | PREP 45 MINS PLUS OVERNIGHT MARINATING | COOK 1 HR 30 MINS | MORE EFFORT <\/p>\n\n

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KJUFTE <\/strong><\/p>\n\n

500g pork mince<\/strong><\/p>\n\n

500g beef mince (at least 12% fat) <\/strong><\/p>\n\n

1 medium yellow onion, <\/strong>finely chopped<\/p>\n\n

150g fine breadcrumbs <\/strong><\/p>\n\n

2 eggs <\/strong><\/p>\n\n

3 garlic cloves, <\/strong>finely chopped<\/p>\n\n

1\u00bd tbsp vegeta seasoning <\/strong>(you can find this in most large supermarkets and international food shops but, if you can\u2019t find it near you, replace it with salt)<\/p>\n\n

1 tsp baking powder <\/strong><\/p>\n\n

150ml vegetable oil<\/strong><\/p>\n\n

50g plain flour <\/strong><\/p>\n\n

CREAMY TOMATO AND GARLIC SAUCE <\/p>\n\n

1 tbsp olive oil<\/strong><\/p>\n\n

100g tomato pur\u00e9e <\/strong><\/p>\n\n

4 garlic cloves, <\/strong>finely chopped<\/p>\n\n

50g plain flour <\/strong><\/p>\n\n

large pinch of dried chilli flakes<\/strong><\/p>\n\n

CHIPS <\/p>\n\n

1kg Cyprus potatoes <\/strong>(or use Maris Piper) <\/p>\n\n

vegetable oil, <\/strong>for deep-frying<\/p>\n\n

sea salt flakes <\/strong>and dried oregano, <\/strong>for seasoning<\/p>\n\n

TO SERVE <\/strong><\/p>\n\n

200g feta<\/strong><\/p>\n\n

thinly sliced pickles <\/strong>(you can use gherkins, pickled onions, pickled peppers, pickled jalape\u00f1os <\/strong>or any other pickle of your choice)<\/p>\n\n

1 <\/strong>The night before serving, combine both minces, the onion, breadcrumbs, eggs, garlic, seasoning, baking powder and 1 tsp of ground black pepper in a large bowl. Mix with your hands for a couple of minutes to break up the mince and combine the ingredients. Cover and chill in the fridge overnight. <\/p>\n\n

2 <\/strong>The next day, start by making the sauce. Heat the oil in a wide pan over a medium heat. Once hot, cook the tomato pur\u00e9e for 3 mins, stirring. Reduce the heat to medium-low, add the garlic and cook for another minute. Whisk in the flour, 1 tbsp at a time, until incorporated and a very stiff paste forms. Repeat with 400ml of cold water, whisking in a little at a time until you have a thick, creamy sauce. Stir in the chilli flakes and season well. Set aside.<\/p>\n\n

3 <\/strong>For the chips, slice the potatoes into 1cm-thick chips and pat dry with kitchen paper. Fill a deep pan a third full with oil and heat to 140C or until a small chunk of bread dropped in browns within 8 seconds. Fry the chips in batches for 10 mins per batch, then remove and drain on kitchen paper. <\/p>\n\n

4 <\/strong>Remove the meat mixture from the fridge and weigh out into roughly 24 balls. Working with one at a time, pinch each ball in the palm of your hand to bring the meat together, then roll into an oblong shape, patting each side a little flat as you go. Heat the oil in a wide pan over a medium heat. Tip the flour into a wide, shallow bowl and gently roll each kjufte in it, shaking off any excess until lightly coated. Fry in batches for 8 mins per batch, turning often, and removing to a plate using a slotted spoon when crispy. When all the kjufte are cooked, turn up the chip oil to 180C. Fry the chips for a final 4 mins, then drain on kitchen paper. Season with sea salt and dried oregano.<\/p>\n\n

5 <\/strong>Reheat the tomato sauce over a low heat, whisking until warmed through. Pour half the sauce over a large serving platter, smoothing it out with a spatula. Arrange half the chips on top, then crumble over half the feta and repeat with the rest of the chips and feta. Arrange the kjufte on top with dollops of the tomato sauce and pickles. Enjoy as is, or stuff into pittas or eat with a green leafy salad. <\/p>\n\n

PER SERVING 683 kcals | fat 36G | saturates 11.4G | carbs 50G | sugars 4.8G | fibre 5.3G | protein 37G | salt 2.2G <\/p>\n\n

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Tomer Amedi, Pascor<\/strong><\/strong><\/strong><\/h5>\n\n\n\n

My go-to comfort food is definitely chicken schnitzel. It\u2019s like chicken breast nuggets but way better \u2013 thin and crunchy! It was my favourite food as a child because it was an excellent excuse to have as much ketchup, mayonnaise or BBQ sauce as I wanted. I always keep it ready to go in the freezer at home. pascor.co.uk<\/a><\/em><\/p>\n<\/div><\/section>\n\n

Chicken schnitzel <\/h4>\n\n

SERVES 4 | PREP 15 MINS | COOK 15 MINS | EASY <\/p>\n\n

\"\"<\/figure>\n\n

70g plain flour<\/strong><\/p>\n\n

2 eggs <\/strong><\/p>\n\n

1 tbsp dijon mustard <\/strong><\/p>\n\n

85g panko breadcrumbs<\/strong><\/p>\n\n

600g chicken breasts, <\/strong>thinly sliced lengthways<\/p>\n\n

500ml rapeseed oil <\/strong> <\/p>\n\n

green salad <\/strong>and lemon wedges <\/strong>to serve<\/p>\n\n

1 <\/strong>Tip the flour into a shallow bowl or tray. Whisk together the eggs, mustard and a pinch of salt, and pour into a second bowl or tray, and tip the breadcrumbs into a third bowl or tray.<\/p>\n\n

2 <\/strong>Season the chicken breast pieces and coat first in the flour (gently shake to remove any excess), then the egg mixture and finally the breadcrumbs. Repeat until all the pieces are coated.<\/p>\n\n

3 <\/strong>Heat the oil in a large, wide frying pan to 180-190C or until a cube of bread browns in 5 seconds. Fry the chicken pieces for 2 mins per side until golden and cooked through. Serve with a green salad, lemon wedges for squeezing over and your favourite condiments for dipping. <\/p>\n\n

PER SERVING 433 kcals | fat 15.2G | saturates 1.9G | carbs 29G | sugars 1G | fibre 1.3G | protein 44.3G | salt 1.1G <\/p>\n\n

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John Chantarasak, AngloThai<\/strong><\/strong><\/strong><\/h5>\n\n\n\n

Jok, or rice porridge, is a hugely popular comfort dish in Thailand that\u2019s eaten at any time of the day to cure sickness and, in some cases, extreme hangovers. Although the name \u2018rice porridge\u2019 can sound dull, in fact the dish is packed full of flavour and is incredibly moreish. Broken rice is the by-product of the rice milling process. These shattered or broken grains are unfit for use as steamed rice, as the grains will leach their starch, making a gluey mass. But that\u2019s perfect for making jok. You can make your own broken rice grains at home by gently grinding the required amount of jasmine rice with a pestle and mortar or quickly pulsing in a food processor. anglothai.co.uk<\/a><\/em><\/p>\n<\/div><\/section>\n\n

Jok Thai porridge <\/h4>\n\n

SERVES 2 | PREP 15 MINS | COOK 45 MINS | EASY | LC <\/p>\n\n

\"\"<\/figure>\n\n

1 tbsp chopped coriander stems, <\/strong>plus 2 tbsp chopped leaves <\/strong>to serve <\/p>\n\n

3 garlic cloves, <\/strong>roughly chopped <\/p>\n\n

\u00bd tsp white pepper <\/strong><\/p>\n\n

2 \u00bd tbsp light soy sauce<\/strong><\/p>\n\n

80g pork mince <\/strong><\/p>\n\n

125g broken rice <\/strong>(or jasmine rice <\/strong>that has been pulsed in a food processor so the grains shatter) <\/p>\n\n

\u00bd tsp oyster sauce <\/strong><\/p>\n\n

1 tsp caster sugar<\/strong><\/p>\n\n

2 tbsp thinly shredded ginger<\/strong><\/p>\n\n

2 tbsp thinly sliced spring onion<\/strong><\/p>\n\n

2 eggs <\/strong><\/p>\n\n

1 <\/strong>Bring 1 litre of water to the boil in a large pan, then reduce to a simmer. Using a pestle and mortar, pound the coriander stems, garlic, white pepper and a pinch of salt into a smooth paste \u2013 or do this in a mini food processor. Add \u00bd tbsp of light soy sauce and stir to combine. In a large bowl, thoroughly combine the mince with the garlic mixture. Pinch the mixture into 2cm balls, then drop these into the water and cook until they float to the surface and are firm and slightly bouncy \u2013 this indicates they are cooked through. Remove to a bowl using a slotted spoon and set aside.<\/p>\n\n

2 <\/strong>In the same pan, bring the poaching water to the boil. Add the broken rice, stirring to prevent it sticking. Reduce the heat to the lowest possible setting, then cover and simmer for 30 mins, stirring occasionally, until the rice resembles porridge. You may need to add water as it cooks to reach your desired thickness. <\/p>\n\n

3 <\/strong>Add the remaining soy sauce, the oyster sauce and sugar. Taste for seasoning. Add the pork balls to the rice porridge, along with the shredded ginger and spring onions. Crack the eggs into the rice porridge and simmer gently for a minute to slightly set the eggs. Stir to fold the eggs through, then serve immediately, sprinkled with the coriander leaves. <\/p>\n\n

PER SERVING 425 kcals | fat 9.6G | saturates 3G | carbs 63.6G | sugars 5.6G | fibre 1.1G | protein 20.4G | salt 3G <\/p>\n\n

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Sofian Msetfi, Ormer Mayfair<\/strong><\/strong><\/strong><\/h5>\n\n\n\n

Growing up in a Moroccan household, family dinners on Sundays were a massive routine for us. My favourite go-to comfort meal is braised chicken with lemon and olives. You cook all of the ingredients together in a clay tagine, which really brings out the flavours of everything \u2013 ginger, cumin, coriander and saffron. Traditionally, the meal is shared from the tagine and eaten with Moroccan flatbreads. flemings-mayfair.co.uk<\/a><\/em><\/p>\n<\/div><\/section>\n\n

Whole braised chicken with lemon and olives <\/h4>\n\n

SERVES 4-6 | PREP 25 MINS PLUS RESTING | COOK 1 HR 55 MINS | EASY | LC <\/p>\n\n

\"\"<\/figure>\n\n

1 whole chicken <\/strong><\/p>\n\n

50ml extra-virgin olive oil<\/strong><\/p>\n\n

2 onions, <\/strong>roughly chopped <\/p>\n\n

7 garlic cloves, <\/strong>finely sliced<\/p>\n\n

2 tsp ground ginger <\/strong><\/p>\n\n

2 tsp ground turmeric <\/strong><\/p>\n\n

1 tsp ground cumin <\/strong><\/p>\n\n

1 tsp ground coriander <\/strong><\/p>\n\n

1 tsp saffron powder <\/strong>or a pinch of saffron strands<\/strong><\/p>\n\n

2 litres fresh chicken stock <\/strong><\/p>\n\n

3 lemons, <\/strong>halved <\/p>\n\n

300g jar pitted green olives <\/strong><\/p>\n\n

2 tbsp each chopped coriander <\/strong>and flat-leaf parsley, <\/strong>plus extra of each to serve<\/p>\n\n

3 large potatoes, <\/strong>peeled and chopped <\/p>\n\n

1 <\/strong>Season the chicken by rubbing salt all over, then set aside to rest. Heat the oven to 160C\/140C fan\/gas 3. Heat the oil in a very large, wide, deep ovenproof pan over a medium heat and fry the onions, garlic and spices with a pinch of salt for 6-8 mins or until golden brown and soft. Add the stock, turn up the heat and bring to the boil. Reduce the heat to a simmer.<\/p>\n\n

2 <\/strong>Squeeze the lemon juice into the pan, then add the spent lemons. Drain the olives, reserving 30ml of the brine from the jar. Add the reserved brine and olives to the pan along with the herbs.<\/p>\n\n

3 <\/strong>Add the chicken to the pan and cover with a lid or foil. Transfer to the oven and cook for 1 hr. Add the chopped potatoes and roast for a further 45 mins until the potatoes are tender. Remove from the oven and leave to rest for 30 mins before serving. <\/p>\n\n

PER SERVING (6) 484 kcals | fat 26G | saturates 5.9G | carbs 20.5G | sugars 4.4G | fibre 5G | protein 39.5G | salt 3G <\/p>\n\n

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More go-to comfort dishes<\/h4>\n\n\n\n

AKWASI BRENYA-MENSA, TATALE<\/strong><\/p>\n\n\n\n

My comfort food of choice is waakye. It\u2019s a Ghanian rice and beans dish often served with stew, meat or fish, gaari, spaghetti \u2013 or macaroni as it\u2019s called back home \u2013 shito and, of course, a boiled egg. I really love it, as it\u2019s a super-authentic street-food dish in Ghana and, if I want to get a really good one in London, I go to Waakye Joint in Seven Sisters, Tottenham, or my auntie Ama, who makes my favourite version. tataleandco.com<\/a><\/em><\/p>\n\n\n\n

CHAVDAR TODOROV, SLOWBURN<\/strong><\/p>\n\n\n\n

One of my comfort foods is a meal I connect with my very first cooking experience. I\u2019ve always liked toasted bread, and one day \u2013 Imust have been seven or eight \u2013 Idecided to toast the spaghetti before cooking it. It was so good, I have been toasting spaghetti ever since. I now make toasted spaghetti al olio with the fattiest brined white cheese you can find crumbled on top. I prefer it when made with either sheep or buffalo milk \u2013 you can try to leave the cheese uncovered in the fridge to dry a little for extra punch. I know some Italians will be rolling their eyes but, growing up, I had no access to parmesan or pecorino, so my memories are strongly tied with this type of cheese, which is very popular in Bulgaria and present at any meal. slowburn.london<\/a><\/em><\/p>\n\n\n\n

DANIEL WATKINS, ACME FIRE CULT<\/strong><\/p>\n\n\n\n

This is a tricky one for me, as I try to eat very well and load myself up with nutritional food where I can. Outside from my work, I consume very little dairy and no meat or fish. So eating well is, in such a way, comforting \u2013 Ihave never eaten a KFC or McDonald\u2019s burger. So, having said that, when I\u2019m in work, comfort food is easy \u2013 anything buttery and cheesy. The best has to be a proper cheese on toast with lots of worcestershire sauce, or a Dusty Knuckle sausage roll with brown sauce \u2013 both packed with fats, umami, sweet, sour and deliciousness. Comfort eating should be what it says, and all food should have some comfort when eating, but as our diets have changed so dramatically over the decades, we crave the carbs, fats and sugars for comfort. acmefirecult.com<\/a><\/em><\/p>\n\n\n\n

CELESTE WONG, olive<\/strong> COFFEE EXPERT<\/strong><\/p>\n\n\n\n

Whenever I miss my family or home, or want to share some of my personal culture with new friends, I make my mother\u2019s wontons, which I call WONGtons. I even have a tattoo of a wonton! It\u2019s one of the few things my mother taught me to make. She has a style of cooking where there\u2019s never a recipe, it\u2019s all about instinct and balance. So, I guess that style has also translated into my own cooking and coffee-making to an extent.<\/p>\n<\/div><\/section>\n\n

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Find our collection of the most comforting dishes at olivemagazine.com<\/a>, from silky risotto to creamy dhal and luxurious mac \u2019n\u2019 cheese. <\/p>\n\n

SHOOT DIRECTOR: BEN CURTIS. STYLING: WEI TANG. FOOD STYLING: LIVIA ABRAHAM<\/p>\n","protected":false},"excerpt":{"rendered":"

Some of our favourite chefs and food writers share their nostalgic comfort dishes that bring a touch of warmth to the cooler autumn months<\/p>\n","protected":false},"author":24,"featured_media":20963,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"24","purple_custom_meta_purple_page_number":"24","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_24-1.xml","purple_custom_meta_purple_source_article":"article_24-1.xml","purple_source_issue":"November-2022","purple_custom_meta_purple_source_issue":"November-2022","purple_external_id":"November-2022-24-1","purple_custom_meta_purple_external_id":"November-2022-24-1","purple_issue_code":"|0000092796||","purple_custom_meta_purple_issue_code":"|0000092796||","purple_android_product":"com.immediatemedia.olive.372","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.372","purple_ios_product":"com.immediatemedia.olive.372","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.372","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"","apple_news_article-theme":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[18],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"13","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c.jpg",1712,2048,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c-251x300.jpg",251,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c-768x919.jpg",768,919,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c-856x1024.jpg",800,957,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c-1284x1536.jpg",1284,1536,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/c2c054cd-4f49-4aae-b128-33e3f92fe84c.jpg",1712,2048,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Some of our favourite chefs and food writers share their nostalgic comfort dishes that bring a touch of warmth to the cooler autumn months","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/20964"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=20964"}],"version-history":[{"count":20,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/20964\/revisions"}],"predecessor-version":[{"id":22161,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/20964\/revisions\/22161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/20963"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=20964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=20964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=20964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}