Olive Magazine June 2019

Whether the weather will decide to catch up or not is anyone’s guess, but six months into the calendar year, we can officially announce, summer is here! That means it’s okay to punctuate the day with ice creams that will dribble down your hand in the heat if not eaten at the appropriate speed. It’s okay to switch your allegiance from white and red wine to rosé, real ales to cider, for no other reason than a barometer shift. And it’s definitely okay to confidently book some barbecues into the diary (even if you have to also pencil in a wet-weather contingency plan, too). And so, this month’s joy-packed issue was a no-brainer. We’ve the ultimate summer dessert – pavlova, made posh but no less simple or satisfying, with a sweet…

FRUIT JUICES Zesty fruit and veg mixed with botanicals and vitamins for a punchy start to your day. £2.99/750ml, Asda SALT BOOK Learn how best to cook with it with this coffee table tome. £8.99, amazon.co.uk COOLER BAG From kitchen to canalside picnic in style with this funky bag. £25, amara.com ICE CREAMS Moreish mini sticks made with creamy Jude’s ice cream. £4.50/6 x 50ml, Sainsbury’s SALT AND PEPPER POTS Season your (dog’s) dinner with these dinky pug pots. £28, grahamandgreenco.uk PIZZA OVEN Cook pizza al fresco with this gas-fired oven with baking stone – it cooks a 12-inch pizza in 60 seconds. £244.99, lakeland.co.uk STRAWBERRIES AND CREAM PRINT What surer sign of summer? £19.95, eastendprints.co.uk HOT SAUCE Eaten Alive has added this smoked sriracha to its range – hot, sweet and tangy with a serious punch of garlic. £4.99/150ml, eatenalive.co.uk SALTED BUTTER Creamy churned Cornish butter…

Green silk handkerchiefs (hand-cut spinach pasta) 40 MINUTES + RESTING SERVES 4 AS A STARTER EASY | spinach 50g, choppedeggs 2‘00’ flour 200g, plus extra for kneading (see cook’s notes)unsalted butter 75g, dicedsage 12 leavesparmesan (or veggie alternative) finely grated, to serve • Put the spinach into a colander and pour over a kettle of just-boiled water until fully wilted. Cool, then use clean hands to squeeze as much water as possible from the spinach. • Put the spinach and eggs into a small food processor and whizz until smooth. Add the flour and a pinch of salt, and pulse until it comes together as a dough. Tip out onto a lightly floured worksurface and knead for 10 minutes until really smooth, adding a little extra flour if it’s a little sticky. Cover and…

Grilled spiced lamb chops with lemon 35 MINUTES + MARINATING SERVES 2 | EASY These are perfect for the barbecue or grill, accompanied by an ice-cold Mauritian Phoenix beer. The chops are scented with lemony herbs and have an underlying sweetness of honey and cinnamon, which is great with lamb. You can prepare this ahead by marinating the meat overnight so the flavours have a chance to penetrate. lamb chops 6olive oil 2 tbsp MARINADE dark soy sauce 2 tbsprunny honey 2 tspground cloves ½ tspground cinnamon 2 tspred chillies 1-2, finely choppedthyme sprigs 4, leaves pickedginger finely grated to make 2 tspgarlic 2 cloves, finely choppedlemon 1, zested and juiced TO SERVE lemon or lime 1, cut into wedgesnatural yogurt mint leaves ½ a small handful, finely chopped, plus extra leaves to scatter overbasmati rice • Put…

Shiitake seitan burger with kimchi mayo 1 HOUR 20 MINUTES + SOAKING MAKES 5 BURGERS | EASY Don’t be daunted by the long ingredient list or the prep time: it’s actually a super simple process and the results are delicious. Seitan is a traditional Chinese meat substitute made from wheat gluten and eaten for centuries by Buddhist monks. This recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost. You will need a bamboo steamer or electric steamer to cook the burgers. KIMCHI MAYO vegan mayonnaise 5 tbsp (see p108)vegan kimchi 3 tbspspring onion 1, finely chopped BURGERS dried shiitake mushrooms 50g, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)red onion 1 small, roughly choppedgarlic 1 large clovedark soy sauce 2 tspMarmite…

Mini pavlovas with white chocolate cream and rosé raspberry syrup 1 HOUR 15 MINUTES + COOLING | SERVES 6 | EASY egg whites 3caster sugar 150gcornflour ½ tspwhite wine vinegar ½ tsp WHITE CHOCOLATE CREAM white chocolate 100g, broken into piecesdouble cream 400ml ROSÉ SYRUP rosé wine 300mlcaster sugar 150graspberries 300g • Line two baking sheets with baking paper and draw 3 x 10cm circles on each piece of paper. • Heat the oven to 170C/fan 150C/gas 3. Put the egg whites into a large, clean bowl and use electric beaters to whisk to firm peaks. Add the sugar 1 tbsp at a time, while whisking, until the mixture holds stiff peaks and is shiny and glossy. Carefully whisk in the cornflour and vinegar. • Divide the mixture between the 6 circles on the baking paper, then use a…