Olive Magazine April 2017

We’re shunning tradition this year at Olive towers and doing things a little differently for Easter. We’re turning hot-cross buns into amaretto sours, a big joint of spring lamb into moreish melting lamb ribs with membrillo glaze, and we’ve done something so incredibly fantastic to a Cadbury Creme Egg that you’ll need to book in an extra-long Easter Sunday walk to burn it off. Because, for us, having those extra few days off means more time to spend cooking and eating with the family. That’s why we’ve reinvented mac ‘n’ cheese and made it our cover hero this issue. It’s certainly a favourite in my home but we’ve cranked it up a notch (or 10) with a hidden layer of rich beef ragu to make it really special and indulgent. We’ve got…

TRENDS TRANSLATOR Each month, the Olive magazine team spots a hot new trend appearing in restaurants across the UK and then translates it for you to cook at home. This time, we’ve noticed a veg looking to knock cauliflower off the top spot. Turn the page to see how to transform your cabbage this April.» TREND SPOT WEDGE YOUR CABBAGE! First there was courgetti, then we went mad for cauli (rice, steaks, pizza bases, and more) but 2017 is the year of the hispi cabbage (and it’s in season, right now). Otherwise known as sweetheart or pointed cabbage, this sweet green leaf is the jackpot of the veg box. Ideally portioned – one cabbage, which you can buy for as little as 65p, can feed two to four – it’s supremely tender, takes minutes…

Chef Scott Goss at The Twenty Six in Tunbridge Wells says all you need to do with the trendy cabbage is “cut it in half, burn it, steam it, serve it, eat it”. thetwenty-six.co.uk Sager + Wilde’s new head chef Chris Leach (previously of Kitty Fisher’s, Pitt Cue and Launceston Place) is impressing with his menu, which has featured (you guessed it) hispi, this time gently smoked and served with rolled pork belly and crispy apple matchsticks. sagerandwilde.com Hispi cabbage is a regular hero ingredient in the kitchen of Jamie Oliver’s Fifteen restaurant in Islington. Swedish head chef Robbin Holmgren salts the whole cabbage before cooking it in butter, like a confit, then caramelising it in a pan and serving alongside pan-fried cod, a dill and koji emulsion, pickled seaweed and cucumber…

Janine Ratcliffe’s favourite new products Zhoug is often called Yemenite pesto, though the resemblance is really only in the colour. A punchy combo of fresh coriander, parsley, cloves and chilli, it’s a flavour-packed paste that works as a dip, condiment, salad dressing or, here, as a zingy marinade for grilled fish. £3.99, Waitrose, Ocado and belazu.com Grilled fish skewers with chickpea salad 20 MINUTES | SERVES 2 | EASY | skinless cod, haddock or hake 300g, cut into big chunks Belazu zhoug 4 tbsp lemon 1, juiced chickpeas 400g tin, rinsed and drained red onion ½, finely chopped tomatoes 2, diced cucumbers 2, diced parsley a small bunch, chopped • Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season. • Skewer the fish then…

… SHADE OF GREEN Marimekko apron Super stylish as well as practical, the bold Ruutu-Unikko square poppy print makes a real statement while you’re cooking. £39, marimekko.com CUTLERY CHRONICLES DITO Flatware set This 24-piece cutlery set makes any mealtime a bit more cheery and perfectly matches Pantone’s greenery hue. £11, ikea.com MIX IT UP KitchenAid stand mixer Brighten up your kitchen with the freshness of spring with Kitchen Aid’s green apple stand mixer. £549.95, johnlewis.com COOL BREEZE Textured glass jug Add a breezy Mediterranean feel to your kitchen table with the subtle turquoise hue of this beaut jug. £12.99, hm.com GLAZING OVER GREEN VIETRI Forma Leaf stoneware With a soft green glaze, VIETRI’s Forma Leaf collection will suit any kitchen. Made in Veneto, Italy, the range includes uniquely shaped pitchers, cereal bowls and pretty plates. From $26, vietri.com FUNK IS…

Anardana. These dried pomegranate seeds are my new fix. Bristol chef Romy Gill introduced me to these: they’re sweet and sour and amazing ground over fish and meat, or into salads and curries. Salted caramel. Equal parts sugar, butter and double cream with a little sea salt, I make it with and for my girls (and add edible star sprinkles), but their dad definitely loves it, too. Award-winning Bread and Butter Pickle from Bath-based Langsford’s Preserves. It’s so good with meat, cheese or on toast, but I pig on it straight from the jar. I make up a batch of Vivek Singh’s kadhai masala spice mix every couple of months. It has a less rounded, more fiery flavour than garam masala; it’s my go-to seasoning for mushrooms on toast. Kettlesmith brew seriously good craft…