Olive Magazine May 2018

There’s something about this time of year that confirms, beyond any doubt, that Britain is the place for me. I love jetsetting as much as the next but it’s May, when everything finally stirs from its long hibernation and a new season establishes itself, that I adore. If you’re in the countryside (lucky you) there’ll be wild garlic in the air, elderflower heads weighing heavy on the branch, begging to be picked; and for those of us in cities, chefs will be competing for the most Instagram-worthy plate of proud, fat asparagus spears. The food we produce is just great, isn’t it? And so we couldn’t think of a better month to celebrate – does anyone hear wedding bells? – with our annual issue dedicated to the best of British food…

TRENDS TRANSLATOR Each month, the Olive team spots a new trend appearing in restaurants, street-food stalls and supper clubs across the UK, and then translates it for you to cook at home. This time it’s all about new-wave ferments. TREND SPOT UPTOWN FUNK While pickling and fermenting was historically done out of necessity – to preserve, to aid digestion – now chefs and cooks have realised its potential as a serious flavour enhancer and are getting increasingly creative. From cool kombuchas and punchy pickles to crunchy ’krauts, there’s a whole world of gut-friendly foods and drinks to try. Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional – with chopped, salted chinese cabbage, pepped up with garlic, ginger and gochugaru (Korean ground red pepper). Packed with probiotic bacteria…

Janine Ratcliffe’s favourite products I use sausages a lot in cooking – they add great texture and flavour to pasta sauces, and make really speedy meatballs. These new ‘naked’ chicken sausages are dairy- and gluten-free, and come without skins for even less faff. They make a brilliant cheat’s meatball, flavoured with ginger and chilli, and served in a coconut Thai noodle soup. £3/400g, heckfood.co.uk Chicken meatball tom kha gai 20 MINUTES | SERVES 2 | EASY | LC Heck Naked Chicken Sausages 4 ginger finely grated to make 1 tbsp coriander chopped to make 1 tbsp, plus some whole leaves to serve red chilli 1, finely chopped flat rice noodles 50g half-fat coconut milk 400ml tin chicken stock 300ml lemongrass 1 stalk, woody outer leaves discarded and finely chopped mangetout 50g, finely sliced lime 1, juiced brown sugar 1 tsp fish sauce 1 tbsp • Put…

Pieminister Mexicow pie Made with British beef mince, chilli, beans and melting cheese – think chilli con carne in a pastry case. £3.80/270g, ocado.com Black Bee British heather honey We love this raw honey made by bees in Exmoor National Park. It’s thick, glossy and has an appealing savoury edge. £7.95/230g, amazon.co.uk Pine, black pepper and cracked almonds chocolate Somerset-based shop Caro and the Chocolate Society have collaborated to make this creamy milk chocolate bar inspired by the countryside, with a gentle heat from the pepper and good crunch from the nuts. £6.50/70g, carosomerset.com Tarte and Berry brownies Made by sisters Jane and Lucy in their Yorkshire bakery, these fudgy brownies with sweet raspberries and chunks of white chocolate use local free-range eggs and British butter. £15.95/box of 8, tarteandberry.com Luscious coffee ice cream One for latte lovers, this…

ROUND THE ROOM Hand-painted plates Use these statement stoneware plates for passing round canapés at a party, so you can show off their chic brush-stroke designs to guests. From £26, kanalondon.com SHORE THING Seaside cottages tea towel Inspired by the north-east coast, this cotton tea towel made by Whitby-based designer Jessica Hogarth is almost too pretty to use – frame it instead? £10, etsy.com TICKLED PINK Pinch bowls These delicate pastel-pink bowls with scalloped edges made by Karin Hossack in London are great for serving nuts and nibbles at a summer BBQ. £10, etsy.com FLIPPING COOL Sycamore spatula The angular shapes of these hand-carved sycamore-wood spatulas are perfect for making sure food doesn’t stick to the edges of pans during cooking. £20, grainandknot.com SQUARE MEAL Deep dish Got a glut of summer berries? Make them into a pie or crumble and serve in this…

Pickled cherries 10 MINUTES + PICKLING | MAKES 1 LITRE JAR EASY | V GF moscatel vinegar 150ml white wine vinegar 50ml caster sugar 75g bay leaf 1 thyme a few sprigs sea salt 1 tsp black peppercorns ½ tsp cherries 500ml, pitted • Put all of the ingredients, except the cherries, into a small pan with 200ml water and bring to the boil, stirring to dissolve the sugar and salt. Pack the cherries into a sterilised 1-litre jar and pour over the pickling liquid. Seal the jar, allow to cool, then chill. Good after a few days, best after a week when the vinegar has mellowed a little. Eat with charcuterie, meat or in salads. PER TBSP 17 KCALS | FAT 0G SATURATES OG | CARBS 3.9G | SUGARS 3.9G FIBRE 0.3G | PROTEIN 0.2G | SALT 0G Deep-fried cockles with…