{"id":21012,"date":"2022-10-06T10:24:38","date_gmt":"2022-10-06T08:24:38","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&#038;p=21012"},"modified":"2022-10-06T10:24:37","modified_gmt":"2022-10-06T08:24:37","slug":"eat-in-eat-out-maria-gs","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/10\/06\/eat-in-eat-out-maria-gs\/","title":{"rendered":"Eat in, eat out: Maria G\u2019s"},"content":{"rendered":"\n<h3 class=\"has-text-align-center sans-serif article-full-subhead has-ccp-primary-dark-color has-text-color\"><strong>Eat in, eat out<\/strong><\/h3>\n\n<h2 class=\"has-text-align-center\">Maria G&#8217;s<\/h2>\n\n<p class=\"sans-serif intro\">Inspired by Robin Gill\u2019s time working in southern Italy, Maria G\u2019s flavours will transport you from west London to a sleepy Italian fishing village, one bite at a time <\/p>\n\n<p class=\"has-text-align-center sans-serif author\">Recipes AARON POTTER and ROBIN GILL<br>Photographs DAVID COTSWORTH<\/p>\n\n<hr class=\"no-tts wp-block-separator is-style-wide\"\/>\n\n<figure class=\"no-tts wp-block-image article-in-image photo\"><img loading=\"lazy\" width=\"1712\" height=\"2048\" src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a.jpg\" alt=\"\" class=\"no-tts wp-image-21005\" srcset=\"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a.jpg 1712w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a-251x300.jpg 251w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a-856x1024.jpg 856w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a-768x919.jpg 768w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/09\/a847fb05-02cf-4d4e-9e43-4e260e8a317a-1284x1536.jpg 1284w\" sizes=\"(max-width: 1712px) 100vw, 1712px\" \/><\/figure>\n\n<p class=\"article-full-body sans-serif\">Tucked away within a sleek new housing development in Kensington, Maria G\u2019s is testament to chef Robin Gill\u2019s (pictured, above) love of Italy. He and executive chef Aaron Potter have created a menu of classics: perfectly cooked fish, such as line-caught pollock and sea bass crudo; pasta made daily; and delicate touches, such as freshly picked herbs in bar snacks like sage and anchovy fritti (recipe below). All this, plus expertly made cocktails. Look out for the new Maria G\u2019s \u2013 a lovely spot by the Thames, with an outdoor terrace featuring a retractable roof \u2013 opening in Fulham in November. Its menu will include a special shellfish platter and sharing pans of pasta for the whole table. <em><a rel=\"noreferrer noopener\" href=\"http:\/\/mariags.co.uk\" target=\"_blank\">mariags.co.uk<\/a> <\/em><\/p>\n\n<ul class=\"no-tts wp-block-purple-slider\" data-autoplay=\"true\" data-speed=\"300\" data-effect=\"fade\"><li class=\"no-tts blocks-gallery-item\"><figure><img src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/79d85d0e-f512-4af5-ac42-f881ccae37b6.jpg\" alt=\"\" data-id=\"21006\" data-link=\"https:\/\/c01.purpledshub.com\/olivemagazine\/79d85d0e-f512-4af5-ac42-f881ccae37b6\/\"\/><\/figure><\/li><li class=\"no-tts blocks-gallery-item\"><figure><img src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/09\/bba43178-f717-4929-8397-dee27074344d.jpg\" alt=\"\" data-id=\"21007\" data-link=\"https:\/\/c01.purpledshub.com\/olivemagazine\/bba43178-f717-4929-8397-dee27074344d\/\"\/><\/figure><\/li><\/ul>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-undefined uagb-block-ce9a15b5-c046-4ace-ab0f-a5257b9c6aaf article-boxout\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h4 class=\"has-text-align-center article-subhead\">MENU DECODER<\/h4>\n\n\n\n<h6 class=\"has-text-align-center\"><strong><strong>Amalfi lemons<\/strong><\/strong><\/h6>\n\n\n\n<p class=\"has-text-align-center\">Bigger, juicier and more fragrant than your average supermarket lemon, there\u2019s a reason this variety from Italy\u2019s Amalfi coast is so prized. Because the acidity is more balanced, they can be eaten almost like an orange, though they\u2019re less lip-puckering when used in pasta or a rich lemon curd. Even better \u2013 and if you fancy a kitchen project \u2013 try making limoncello with them.<\/p>\n\n\n\n<h6 class=\"has-text-align-center\"><strong><strong>Brodo<\/strong><\/strong><\/h6>\n\n\n\n<p class=\"has-text-align-center\">Italian for broth, this long-simmered stock is typically made using meat bones, vegetables and herbs. The long cook time is worth it in the end, as the flavours infuse the broth, packing plenty of depth and body. Freeze what you don\u2019t use. If you really don\u2019t have the time, substitute with a good-quality bone broth.<\/p>\n\n\n\n<h6 class=\"has-text-align-center\"><strong><strong>Amaro Santoni<\/strong><\/strong><\/h6>\n\n\n\n<p class=\"has-text-align-center\">Amaro is very popular in Italy, with Santoni itself hailing from Tuscany. A modernised amaro, its unique, patented vacuum distillation makes the botanicals bright and fresh. Follow Maria G\u2019s head bartender Emanuel Ferris-Hue\u2019s advice and enjoy it with tropical flavours such as passion fruit, or over ice with an orange slice.<\/p>\n\n\n\n<h6 class=\"has-text-align-center\"><strong><strong><strong>Cantabrian anchovies<\/strong><\/strong><\/strong><\/h6>\n\n\n\n<p class=\"has-text-align-center\">Anchovies can be divisive but as fans of the salty little fish will know, it doesn\u2019t get much better than the Cantabrian variety. Sourced in northern Spain, they\u2019re loved for their meatiness, melt-in-the-mouth texture and deep umami flavour. Use them to add depth to sauces and vinaigrettes. Or, if you\u2019re really a fan, eat them straight from the tin.<\/p>\n<\/div><\/section>\n\n<hr class=\"no-tts wp-block-separator is-style-wide\"\/>\n\n<h4 class=\"sans-serif article-subhead\">Paper plane <\/h4>\n\n<p class=\"article-full-body sans-serif\">SERVES 1 | PREP 5 MINS | EASY <\/p>\n\n<figure class=\"no-tts wp-block-image alignwide size-large article-in-image photo\"><img loading=\"lazy\" width=\"815\" height=\"1024\" src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-815x1024.jpg\" alt=\"\" class=\"no-tts wp-image-21384\" srcset=\"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-815x1024.jpg 815w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-239x300.jpg 239w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-768x965.jpg 768w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-1222x1536.jpg 1222w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview-1630x2048.jpg 1630w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-083_preview.jpg 2000w\" sizes=\"(max-width: 815px) 100vw, 815px\" \/><\/figure>\n\n<p class=\"article-full-body sans-serif\">30ml <strong>Mondino Amaro <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">20ml <strong>Amaro Santoni <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">15ml <strong>Four Roses bourbon&nbsp;<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">10ml <strong>lemon juice, <\/strong>plus a strip of lemon peel, to garnish <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>1 <\/strong>Pour all the ingredients, except the lemon peel, into a cocktail shaker along with some ice.<\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>2 <\/strong>Shake well, then double-strain into a martini or coupe glass and garnish with a strip of lemon peel. <\/p>\n\n<hr class=\"no-tts wp-block-separator is-style-wide\"\/>\n\n<h4 class=\"sans-serif article-subhead\">Vension tortellini in brodo with lardo di colonnata and sage <\/h4>\n\n<p class=\"article-full-body sans-serif\"><strong>This recipe will leave you with left-over pasta dough, and it\u2019s best not to re-roll this to make more tortellini, as they will be dry. Instead, use it to make rough pasta scraps such as maltagliati \u2013 ideal covered in homemade pasta sauce. <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">SERVES 4 | PREP 1 HR 20 MINS PLUS RESTING | COOK 4 HRS 15 MINS | MORE EFFORT <\/p>\n\n<figure class=\"no-tts wp-block-image alignwide size-large article-in-image photo\"><img loading=\"lazy\" width=\"838\" height=\"1024\" src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-838x1024.jpg\" alt=\"\" class=\"no-tts wp-image-21385\" srcset=\"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-838x1024.jpg 838w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-245x300.jpg 245w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-768x938.jpg 768w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-1257x1536.jpg 1257w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview-1676x2048.jpg 1676w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-015_preview.jpg 2000w\" sizes=\"(max-width: 838px) 100vw, 838px\" \/><\/figure>\n\n<p>BRODO<\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>olive oil, <\/strong>for drizzling <\/p>\n\n<p class=\"article-full-body sans-serif\">500g <strong>chicken <\/strong><strong>wings, <\/strong>cut into pieces <\/p>\n\n<p class=\"article-full-body sans-serif\">100g <strong>thick-cut <\/strong><strong>smoked <\/strong><strong>bacon, <\/strong>cut into pieces<\/p>\n\n<p class=\"article-full-body sans-serif\">1kg chopped <strong>venison bones<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">2 <strong>celery <\/strong><strong>sticks, <\/strong>roughly chopped <\/p>\n\n<p class=\"article-full-body sans-serif\">2 <strong>long <\/strong><strong>shallots, <\/strong>peeled and roughly chopped <\/p>\n\n<p class=\"article-full-body sans-serif\">1 <strong>carrot, <\/strong>roughly chopped<\/p>\n\n<p class=\"article-full-body sans-serif\">4 <strong>garlic cloves <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">10 <strong>thyme sprigs <\/strong><\/p>\n\n<p>small handful of <strong>sage leaves<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">6 <strong>black <\/strong><strong>peppercorns <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">4 <strong>juniper <\/strong><strong>berries, <\/strong>crushed <\/p>\n\n<p class=\"article-full-body sans-serif\">250ml <strong>white <\/strong><strong>wine <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">2 litres of <strong>good-quality <\/strong><strong>chicken <\/strong><strong>stock<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">PASTA<\/p>\n\n<p class=\"article-full-body sans-serif\">500g <strong>\u201800\u2019 pasta flour, <\/strong>plus extra for dusting <\/p>\n\n<p class=\"article-full-body sans-serif\">10 <strong>egg <\/strong><strong>yolks, <\/strong>plus <\/p>\n\n<p class=\"article-full-body sans-serif\">3 <strong>whole <\/strong><strong>eggs <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">20ml <strong>extra-virgin <\/strong><strong>olive <\/strong><strong>oil <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">TORTELLINI FILLING<\/p>\n\n<p class=\"article-full-body sans-serif\">425g <strong>venison mince<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">40g <strong>pork <\/strong><strong>fat, <\/strong>minced <\/p>\n\n<p class=\"article-full-body sans-serif\">40g <strong>lardo di colonnata <\/strong>or <strong>smoked pancetta, <\/strong>diced  <\/p>\n\n<p>small handful of <strong>sage leaves, <\/strong>finely chopped<\/p>\n\n<p class=\"article-full-body sans-serif\">4 <strong>juniper <\/strong><strong>berries, <\/strong>finely chopped <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>1 <\/strong>For the brodo, lightly oil the chicken wings, bacon and venison bones. Tip into a flameproof roasting tin and roast at 190C\/170C fan\/gas 5 for 40 mins, tossing once, until fully cooked through and evenly dark golden brown. Strain the bones through a colander to remove any rendered fat, reserving it. Put the bones in a bowl and set aside. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>2 <\/strong>In the same roasting tin, add a splash of the reserved fat, the celery, shallots and carrots. Peel the garlic and add this along with the thyme, half the sage, the peppercorns and juniper berries. Roast for 30-35 mins, then scrape into the bowl with the bones. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>3 <\/strong>Pour the wine into the roasting tin and set over a low heat, using a wooden spoon to scrape up any browned bits. Bring to the boil, then reduce the heat and simmer for 5 mins or until the wine has reduced by half. Scrape into a large pan or flameproof casserole along with the bones, roasted veg and chicken stock. Season.<span> Set over a medium heat and bring to the boil, then reduce the heat and simmer for 3-4 hrs, skimming off any fat that rises to the surface.<\/span><\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>4 <\/strong>Meanwhile, make the pasta dough. Tip the flour into a food processor. Combine the egg yolks, whole eggs and oil in a jug, and pour this into the processor in a slow, steady stream with the motor running until a soft dough forms \u2013 it will resemble the texture of wet couscous. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>5 <\/strong>Turn the dough out onto a clean worksurface and knead until the dough is smooth and springy. Wrap and chill for 30 mins. For the filling, combine all the ingredients in a bowl, seasoning well. Cook a small pinch of the filling mixture in a hot pan until cooked through, then taste for seasoning and adjust if needed. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>6 <\/strong>Cut the dough into four pieces and roll out on a lightly floured worksurface with a pasta roller to a 2mm thickness. Using a 7cm biscuit cutter, stamp out as many discs as you can. Spoon a teaspoon of the filling into the centre of each disc, and fold the dough over to form a<span> semi-circle, ensuring there are no air bubbles. Seal the pasta by gently pressing the edges together. If the dough is not sealing, lightly brush with a little cold water. With your thumb and index finger, take the pointed ends of the semi-circle, fold the tortellini in half and press the two points together to seal. Cover the prepared tortellini with a damp towel to prevent them drying out while you make the rest.<\/span><\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>7 <\/strong>Pass the brodo through a colander, then a double layer of muslin over the rest of the sage and leave to infuse for 10 mins. Transfer the brodo to a pan and warm over a low heat. <strong>8 <\/strong>Bring a large pan of salted water to the boil. Cook the tortellini in batches for 4-5 mins or until they float to the top. Drain and divide between bowls. Pour over the brodo to serve. <\/p>\n\n<p class=\"article-full-body sans-serif\">PER SERVING 808 kcals | fat 30.9G | saturates 10G | carbs 51.6G | sugars 2.8G | fibre 4.3G | protein 68.7G | salt 3.9G <\/p>\n\n<hr class=\"no-tts wp-block-separator is-style-wide\"\/>\n\n<h4 class=\"sans-serif article-subhead\">Sage and anchovy fritti with Amalfi lemon <\/h4>\n\n<p class=\"article-full-body sans-serif\"><strong>Don\u2019t be quick to chuck the oil from the anchovies \u2013 you can save it for another dish in the week. <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">SERVES 4 AS A CANAP\u00c9 OR SNACK | PREP 15 MINS | COOK 20 MINS | EASY <\/p>\n\n<figure class=\"no-tts wp-block-image alignwide size-large article-in-image photo\"><img loading=\"lazy\" width=\"759\" height=\"1024\" src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-759x1024.jpg\" alt=\"\" class=\"no-tts wp-image-21387\" srcset=\"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-759x1024.jpg 759w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-222x300.jpg 222w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-768x1037.jpg 768w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-1138x1536.jpg 1138w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-1517x2048.jpg 1517w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-007_preview-scaled.jpg 1896w\" sizes=\"(max-width: 759px) 100vw, 759px\" \/><\/figure>\n\n<p class=\"article-full-body sans-serif\">1-2 bunches of <strong>large-leaf <\/strong><strong>sage <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">50g tin of <strong>Cantabrian <\/strong><strong>anchovies <\/strong><strong>sunflower <\/strong><strong>oil, <\/strong>for frying <\/p>\n\n<p class=\"article-full-body sans-serif\">150g <strong>\u201800\u2019 <\/strong><strong>pasta <\/strong><strong>flour <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">150ml <strong>whole <\/strong><strong>milk <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">1 large <strong>Amalfi <\/strong>or <strong>unwaxed <\/strong><strong>lemon, <\/strong>cut into wedges <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>1 <\/strong>Pick all of the sage leaves and match each one up with another leaf of a similar size. Arrange the pairs neatly on a tray, next to each other. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>2 <\/strong>Drain the anchovies and cut each one in half. Put a piece of anchovy on every other sage leaf, then sandwich the leaves together, with the anchovy in the middle. Squeeze together. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>3 <\/strong>Fill a large, heavy-based pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 2-3 mins. Dust the sage and anchovy sandwiches with the flour, shaking off the excess. Dip into the milk, then coat in the flour again. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>4 <\/strong>Deep-fry the fritti for 3-5 mins or until evenly golden on both sides. Drain well on kitchen paper and serve immediately with lemon wedges for squeezing over. <\/p>\n\n<p class=\"article-full-body sans-serif\">PER SERVING 210 kcals | fat 12.2G | saturates 1.6G | carbs 19.4G | sugars 1.1G | fibre 0.9G | protein 5.2G | salt 1.1G <\/p>\n\n<hr class=\"no-tts wp-block-separator is-style-wide\"\/>\n\n<h4 class=\"sans-serif article-subhead\">Set chocolate mousse <\/h4>\n\n<p class=\"article-full-body sans-serif\">SERVES 6 | PREP 35 MINS PLUS CHILLING | COOK 20 MINS | EASY | GF <\/p>\n\n<figure class=\"no-tts wp-block-image alignwide size-large article-in-image photo\"><img loading=\"lazy\" width=\"841\" height=\"1024\" src=\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-841x1024.jpg\" alt=\"\" class=\"no-tts wp-image-21388\" srcset=\"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-841x1024.jpg 841w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-246x300.jpg 246w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-768x935.jpg 768w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-1261x1536.jpg 1261w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview-1681x2048.jpg 1681w, https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/10\/Maria-Gs-021_preview.jpg 2000w\" sizes=\"(max-width: 841px) 100vw, 841px\" \/><\/figure>\n\n<p class=\"article-full-body sans-serif\">4 <strong>oranges <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">250ml <strong>whole <\/strong><strong>milk <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">125ml <strong>double <\/strong><strong>cream <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">150g <strong>egg <\/strong><strong>yolks <\/strong>(about 11 eggs, freeze the whites for another recipe)<\/p>\n\n<p class=\"article-full-body sans-serif\"> 165g <strong>caster <\/strong><strong>sugar <\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">110g <strong>dark <\/strong><strong>chocolate <\/strong>(at least 70% cocoa solids)<\/p>\n\n<p class=\"article-full-body sans-serif\"> 50ml <strong>extra-virgin olive oil, <\/strong>plus extra for drizzling <strong> <\/strong><\/p>\n\n<p>pinch of <strong>sea salt<\/strong><\/p>\n\n<p class=\"article-full-body sans-serif\">50ml <strong>Italian orange liqueur <\/strong>(such as Gran Gala or Aurum)  <\/p>\n\n<p><strong>fennel pollen, <\/strong>to garnish (optional)<\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>1 <\/strong>Zest two of the oranges, then juice them \u2013 you\u2019ll need 100ml. Tip the milk, cream and orange zest into a pan. Bring to a simmer over a low heat. In a heatproof bowl, whisk together the egg yolks and 115g of the sugar for 2-3 mins until thick. Slowly pour in the hot milk, whisking. Return the mixture to the pan and simmer, stirring for 5-7 mins until you have a lightly thickened custard. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>2 <\/strong>Put the chocolate in a food processor and pulse to break into small chunks. Pour the hot custard over the chocolate and blitz until you have a thick chocolate custard. With the motor running, slowly drizzle in the olive oil and a pinch of sea salt. Divide the mixture between six small serving bowls or ramekins. Leave to cool slightly, then chill in the fridge for 2 hrs until set. <\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>3 <\/strong>Peel the remaining two oranges, removing the piths. Cut into segments, then large chunks. Put in a bowl. Spread the rest of the sugar over the base of a large pan over a medium-low heat. Cook until the sugar melts and begins to caramelise, swirling the pan to ensure it dissolves evenly. When the sugar is a light amber, add half the orange liqueur and all the orange juice, stirring. Over a low heat, allow any caramel that has hardened to melt again. Pour into a bowl and cool, then pour this over the orange segments, adding the remaining liqueur.&nbsp;<\/p>\n\n<p class=\"article-full-body sans-serif\"><strong>4 <\/strong>Remove the mousses from the fridge 30 mins before serving. Spoon over the orange segments and a little of the liquor. Drizzle with olive oil and sprinkle with fennel pollen, if using. <\/p>\n\n<p class=\"article-full-body sans-serif\">PER SERVING 554 kcals | fat 35.9G | saturates 15.4G | carbs 44.4G | sugars 42.8G | fibre 2.1G | protein 7.4G | salt 0.2G <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by Robin Gill\u2019s time working in southern Italy, Maria G\u2019s flavours will transport you from west London to a sleepy Italian fishing village, one bite at a time 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