Olive Magazine April 2019

I’m in my happy place right now. There’s a blue sky outside. My house has been spring-cleaned. My garden has been nipped, tucked and planted (those rocket seeds better grow). I’m sat at my office desk and it’s actually tidy for a change. And, there’s just been a delivery of chocolate peanut caramel tart from the test kitchen. The pastry is short, nutty and sweet. The caramel is gooey and sticky, and that chocolate ganache really is as silky and voluptuous as it looks. Isn’t spring just the best? There’s something about a shift in seasons that always cheers me up. It fills me with optimism, a renewed energy for change and a hunger for new flavours – hello asparagus and Jersey Royals! We’ve even had a little tinker with the…

STONEWARE CAFETIÈRE Brew your coffee in ultra violet style. £57, lecreuset.co.uk SALTED DATE ALMOND BUTTER We’ve been eating this (made with nuts from the Atlas Mountains) straight from the jar. £4.95/170g,yumello.com REUSABLE BEESWAX WRAPS Ideal for packed lunches and to keep your kitchen green. £20, beeswaxwraps.co.uk ENAMEL MUGS Take tea with a host of iconic artist pals. £12.50 each, shop.tate.org.uk WHISKY GLASSES Serve your scotch in these sleek, double-walled glasses. £42 for two, uk.norlanglass.com NOODLE PRINT Add some zing to your kitchen with this chilli-packed artwork. £18.58, etsy.com OAT GRANOLA Chewy granola clusters, with almonds, spiced with warming cinnamon. Plus they’re vegan and gluten-free. £4.99/350g, rollagranola.com SOURDOUGH PIZZAS Co-op has launched a new range of sourdough pizzas, with bases made from a 75-year-old starter. Try lemony spinach and ricotta, pungent truffle salsiccia, or classic margherita with San Marzano tomato sauce. From £3.40/215g, Co-op ROSE HARISSA PESTO Try…

New potato salad 25 MINUTES + COOLING SERVES 6 AS A SIDE | EASY V GF new potatoes 750g, halved if largebuttermilk 200mlhorseradish sauce 2 tbspblack peppercorns crushed to make ½ tsplemon 1, zested and juicedred onion 1, finely choppedcapers 2 tbsp, roughly choppedcornichons 75g, choppedpickled onions 75g, choppedtarragon a small bunch, choppedchives a small bunch, finely snipped • Put the potatoes in a large pan of lightly salted cold water, bring to the boil and cook for 18-20 minutes or until tender. Drain really well. • Meanwhile, in a large bowl, mix together the buttermilk, horseradish, black pepper, lemon zest and juice, and some salt. Tip in the hot potatoes, toss well and leave to cool. • Add the red onion, capers, cornichons, pickled onions and herbs, and fold gently to combine. Season to…

Even just a few years ago I’d never have thought I would write a vegetarian book, because I never saw myself as someone who could do without meat at mealtimes. Times have changed and evidently so has my digestion and body, which conveniently seems to fall in line with many people trying, for various reasons, to cut down on the amount of meat they include in their diets. I wrote this book not just for vegetarians but for people who do still eat meat but are looking for simple, flavourful and interesting recipes to help them sustain a meat-free menu for more than just a few nights a month. We meat-eaters tend to turn to dairy and the usual suspects – potatoes, pasta, rice and bread – as our go-to alternatives.…

Cheddar and pecan scones 40 MINUTES | MAKES 9 EASY | V self-raising flour 400g, plus extra for dustingbutter 80g, chilled and cubedmature cheddar 150g, gratedpecans 50g, toasted and chopped, plus extra for the topsenglish mustard powder 1 tspcayenne pepper1/2 tspwhole milk 200ml, warmed, plus extra for brushingrunny honey to serve • Heat the oven to 220C/fan 200C/gas 7. Put the flour and1/2 tsp of salt in a food processor. Add the butter then pulse until the mixture resembles rough breadcrumbs. Tip into a large bowl and stir in 100g of the cheese, the pecans, mustard and the cayenne. Gradually add the milk and form into a soft dough, but don’t over-knead as this will make the scones tough. • Gently pat out the dough on a floured worksurface until 3cm thick and cut…

Double chocolate chip vegan cookies 30 MINUTES | MAKES 16 | EASY | V Most dark chocolate is vegan but do check the label. plain flour 125gcocoa powder 4 tbspbaking powder ½ tspbicarbonate of soda1/4 tspdemerara sugar 100gdark chocolate chips or choppeddark chocolate 100gcoconut oil 75g, melted and cooledvanilla paste or extract 1 tsp • Mix the flour, cocoa, baking powder, bicarb, sugar and a pinch of salt in a large bowl. Stir in the chocolate chips. • Stir in the coconut oil, vanilla and 2 tbsp water until you have a rough dough. It will look a bit crumbly but should come together if you squeeze a lump together in your hand – if not, add a little more water. • Heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with baking…