Olive Magazine

September is the month of more is more when it comes to fruit and veg, so take advantage of using as much of it as you can. Sweetcorn is in the spotlight: reignite your enthusiasm by making the elotes on page 46, coconut corn soup with charred sweetcorn chill salsa (p26) or, best of all, the fried corn ribs (p106) from restaurant Fallow. Our feature on page 58 looks at the difference chefs and restaurateurs are making to our communities. So much good has come out of the past couple of years – let’s keep it going by supporting businesses which, as well as serving thrilling food, also push for progressive social change. We’re also celebrating this year’s O Supermarket Wine Awards (p68) in which we share our favourites, from dinner party…

CRAVING We’ve seen lots of twists on the classic rum baba on menus lately, including this limoncello-soaked version from Francesco Mazzei’s Fiume. Turn over to try the recipe and follow our favourite eating out trends with the #Ocraving hashtag on Instagram Limoncello baba, mascarpone and vanilla cream You will need six or eight dariole moulds for this recipe. SERVES 8 | PREP 30 MINS PLUS PROVING AND SOAKING COOK 20 MINS | MORE EFFORT 250g strong bread flour12g fresh yeast25g caster sugar1 vanilla pod 1/2 lemon, grated, plus extra to serve 1/2 orange, grated4 eggs75g unsalted butter, cut into small pieces and softened, plus extra for the mouldsFOR THE SYRUP300g caster sugar1 lemon, skin grated, plus extra zest to serve250ml limoncelloFOR THE MASCARPONE CREAM200g mascarpone200g double cream80g caster sugar1 vanilla pod 1 Put all the ingredients for the…

in season this month applesauberginesceleriacchestnutscrabfigshorseradishkalepearsplums Toffee apple hazelnut crumble SERVES 4 | PREP 10 MINS | COOK 1 HR | EASY 30g plain flour 30g unsalted butter, cubed, plus 50g25g rolled oats 75g hazelnuts, finely chopped½ tsp ground cinnamon 1 tbsp caster sugar, plus 150ga pinch of sea salt flakes4 green apples, peeled, quartered and cored75ml double creamice cream to serve 1 Heat the oven to 190C/170C fan/gas 5. Tip the flour and 30g of cubed butter into a bowl and use your fingertips to rub together until the texture resembles breadcrumbs. Add the oats, nuts, cinnamon and 1 tbsp of sugar, along with a pinch of sea salt flakes. Line a baking tray with baking paper and tip in the mixture, spreading to an even layer. Bake for 20 mins, tossing halfway, until golden…

Coconut corn soup with charred sweetcorn chilli salsa SERVES 4 | PREP 10 MINS | COOK 35 MINS EASY | 6 corn on the cobs2 tbsp olive oil2 long shallots, finely chopped2 celery sticks, finely chopped1 lemongrass stalk, bashed2 lime leaves400g coconut milk 300ml vegetable or chicken stock SALSA2 corn on the cobs2 tsp olive oil 1 red chilli, finely chopped1 lime, juiceda handful of coriander, finely chopped, plus a few leaves to serve1 tbsp extra-virgin olive oil 1 Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime…

Baked feta with roasted grapes and rosemary Hot-smoked salmon, gnocchi and spinach bake Raspberry chocolate pots Baked feta with grapes and rosemary SERVES 4 AS A STARTER | PREP 5 MINS | COOK 35 MINS | EASY | V effortless! A block of feta plus some grapes makes this a starter with zero-minute prep time on the day as can you can get it ready the day before. Put two sheets of foil just larger than an A4 piece of paper over one another on a worksurface. Position a 200g block of feta in the middle. Add 200g of red grapes around the feta, along with 1-2 rosemary sprigs, broken into smaller sprigs. Drizzle with 2 tbsp of olive oil, ½ tbsp of runny honey and a crack of black pepper. Scrunch up the sides…

Miso butternut squash soup with tamari seeds Tamari adds a deep savoury flavour to the seeds – great for snacking on. Make a batch for the next couple of days and refresh in the oven for scattering over salads. SERVES 4 | PREP 20 MINS | COOK 40 MINS | EASY | 1 tbsp olive oil 1 onion, finely chopped2 garlic cloves, crushed1kg butternut squash, peeled, deseeded and chopped into2cm pieces750ml vegetable stock, made with 1 stock cube1 tbsp white miso2 tbsp pumpkin seeds or squash seeds (washed and dried)1 tbsp tamari4 tbsp greek or dairy-free yogurta handful of chives, chopped 1 Heat the oil in a large pan and fry the onion with a pinch of salt for 10 mins until translucent. Stir in the garlic and fry for a minute more until…