Here is inspiration for even the most daunting occasions: modern classics like sugar-cured salmon; fillet of beef with shallots and mushrooms, to more unusual ideas like crisp noodle-wrapped prawns with tomato jam; and roast goose with sour cherry and red wine sauce.
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Janine Ratcliffe began her career in food at Leith's School of Food and Wine. Whilst training to be a chef at Leith's, she won the Good Food Scholarship and spent 6 months working at Good Food magazine. Janine left the magazine to become a freelance home economist and food writer working on various projects including books, magazines, advertising and TV. Janine joined olive magazine in August 2004 and is currently Food Editor.
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