Olive Magazine

Midsummer, complete with an extra-long Jubilee weekend at the start, arrives this month – and with it (we hope), a spell of lovely weather. Take advantage of BBQs and outdoor eating with the brand-new recipes in this issue. There are gorgeous griddled greens and ricotta flatbreads in our cover feature, alongside easy wins like skewering kofte on rosemary twigs to make the dish look extra-special (find all the recipes from p26).There’s also an dinner for six that’s ready in 30 minutes, because confident cooks know that taking a few shortcuts doesn’t make a long lunch with friends any less special (p36). Warm days are also for sharing a pizza. If you think you know New York and Detroit slices from al taglio, check your knowledge with our pizza decoder on…

listening Sliced Bread on BBC Radio 4 A series that looks at hyped products, from wagyu beef to health drinks, and tests them to see if they really are the best thing since sliced bread. (There are also non-food subjects.) The wagyu episode involves a taste test and fascinating insight into supermarket buying power. reading An article by Mark Williams (follow on Instagram @markwildfood) for foragers-association.org about how to pick wild garlic sustainably. ‘Thinning’ rather than cutting is advocated, as the bulbs need leaves to sustain them year on year and the flowers are important to insect populations. Bookmark for next season (usually February-May). eating Sundried capers – La Nicchia ‘crunchy capers’ are not salty but still caper-flavoured. I like them sprinkled on lentil and fennel salad or in spaghetti with prawns and lemon. They…

Gurdeep discovers... nanami chilli paste Trends expert Gurdeep Loyal experiments with this popular Japanese condiment What is it? Nanami paste is an aromatic Japanese chilli paste that combines red chillies with yuzu peel, sesame, sake and ginger. How to use it It can be added to sushi, ramen or dumplings, as in the recipe overleaf – and can also be found in a dried powder format. It’s often seen in stylish Japanese restaurants across the globe, such as Nanami Izakaya in Singapore and the inventive Michelin-recommended Sushi Nanami in Taipei, Taiwan. Where to find it In the UK it can be found in Japanese supermarkets such as the Japan Centre in London and online store Tuk Tuk Mart. Turn over to find out how to use nanami chilli paste to make nanami gyoza Nanami gyoza 1 HOUR + SALTING |…

FU Sauce This clever collab between Sauce Shop and breakfast bloggers Fry Up Police combines the best of both brown and red sauce, plus an extra punch of spicy chipotle and a splash of vodka, to create the ultimate in breakfast condiments. £3.99 (260g), sauceshop.co Cheesy Immature Nooch With its aged parmesan flavour and flaky salt texture, this nutritional yeast is next level. Sprinkle on pasta or shake onto popcorn for a nutty, cheesy hit. £6.99 (2 x 80g pouches), notoriousnooch.co effortless! Petrossian almonds with lemon white chocolate Marrying caramel-roasted almonds with tart lemon and sweet white chocolate, these crunchy treats are a delightful way to end a meal. £32 (200g), petrossian.fr Banhoek chilli oil Rapeseed oil provides a silky, neutral base, letting the sun-dried bird’s-eye chilli shine in this rose-hued oil from South Africa. Drizzle on pizza…

What we’ve spotted Feta, known for its briny, tangy taste and crumbly texture, has been blitzed to new heights. Whipped feta, an airy, salty creation that’s lighter than cream cheese but sturdier than double cream, has hit restaurant menus. Made by combining feta, olive oil and sometimes greek yogurt, this innovative spread mellows out the intense saltiness of crumbled feta and has a smooth, rich texture. Where to find it Nutshell, a modern Iranian restaurant in Covent Garden, tops its spiced butternut squash tarte tatin with a generous dollop of whipped feta and crushed hazelnuts for a warm-salty creation. In Wimbledon’s Demitasse, it teams baked eggs with whipped feta and a herby chermoula. Nottingham’s Mesa Hockley offers a lemon whipped feta and seasonal tomatoes on sourdough drizzled with olive oil, while Los Moros…

SPRING PEA, HERB AND WHIPPED RICOTTA “This recipe instantly caught my eye. I love homemade pasta, particularly ravioli. The filling is absolutely divine and I have never thought to serve it on whipped ricotta before – it makes a delightful change.” @mummy_mitch_bakes CLASSIC CHOCOLATE BROWNIES “The best brownie recipe ever. I swear by it.” @oddfod PISTACHIO AND LIME CAKE “This recipe was great for my Sunday baking project. I altered the recipe to use coconut sugar, kefir and cashew nut frosting. Delicious!” @tastes.of.happiness Find these recipes at Olive magazine.com and share your favourites on # Olivemagazine…