Olive Magazine February 2017

What’s better than pancakes? Nutella pancakes! What’s better than Nutella pancakes? Boozy Nutella pancakes! We’re grabbing February by the fins and making the most of this short, cold month. So that means chocolate for breakfast (thank you, cover recipe), lunch, dinner and dessert is not only okay but actively encouraged – check out our ingenious new ways with chocolate including chilli-chocolate baked ribs and sesame-chocolate toasts with sea salt. This issue we’re all about comfort food, too: from slow-roast fennel pork with confit shallots and pommes aligot (aka the best cheesy mash you’ll ever taste) to Scandi-style roast chicken and separated gravy, pimped-up spud fillings and a keema pie that’ll sort-out your midweek cravings. And we’ve taken inspiration from around the world when it comes to cooking fish and shellfish this…

Nutella pancakes with boozy hot chocolate sauce 35 MINUTES I MAKES 101 EASY milk 150m1 Nutella 3 tbsp butter 2 tbsp melted plus more for frying egg 1. beaten caster sugar 2 tsp plain flour 100g cocoa powder 2 tbsp baking powder 112 tbsp salt 11/2 tsp BOOZY HOT CHOCOLATE SAUCE dark chocolate 150g milk 100mI Frangelico 3-4 tbsp (optional) • Heat the milk in a microwave or small pan with the Nutella and whisk until melted. Leave to cool then whisk in the 2 tbsp butter, egg and sugar. • Put the flour, cocoa powder and baking powder in a bowl and mix in the salt. Gradually whisk the wet into the dry ingredients to make a batter. Tip into a jug. • Heat a large frying pan and brush with butter. Pour in batter to make small pancakes approx. 10cm across - cook until bubbles…

TRENDS TRANSLATOR Each month, the Olive team spots a hot new trend appearing in restaurants across the UK, and then translates it for you to cook at home. This time, food director Janine shares the secrets behind a showstopping (but surprisingly simple) mille crêpe cake, just in time for Pancake Day! » TREND SPOT MILLE CRÊPE CAKES As we’re all practicing our flipping techniques for Pancake Day (28 February), why not transform your pancakes into something spectacular with the latest patisserie trend to hit London. The mille crêpe cake, which is thought to have been first served in Lady M Confections in New York some 14 years ago, features 15-20 paper-thin crêpes layered with light pastry crème. Since first appearing Stateside it’s been popularised in Singapore, Japan, France, Melbourne (where dedicated café Mille & B…

Jason Atherton’s izakaya-style restaurant, Sosharu, in North London, serves a much-Instagrammed matcha mille crêpe cake with matcha sorbet and Chantilly cream. sosharulondon.com Soho’s Kova Patasserie specialises in making this ultimate pancake stack, by hand. It features the French crêpes layered with a light custard filling – try matcha, chocolate, vanilla and fresh fruit versions. kovapatisserie.com Healthy fast food joint Nojó, in North-west London, has stacked 25 of its gluten-free crêpes for its cakes – expect layers of honey cream and a vibrant matcha sourced from the foothills of Mount Fuji. nojolondon.co.uk CLICK FOR MORE... Visit Olive magazine.com for more on cooking with matcha, including this recipe for matcha cupcakes PHOTOGRAPHS: KRIS KIRKHAM, ADRIAN LAWRENCE, ANT DUNCAN…

Janine Ratcliffe’s favourite new products Umami is often called the fifth taste (after sweet, sour, salty and bitter) and is characterized by a deeply savoury flavour. This new umami paste from Clearspring packs in that taste with a combination of soy sauce, fermented rice, koji (the culture used in soy, mirin and sake production) and a healthy whack of chilli or ginger. The result is a flavour bomb that can multi-task in stews, dips, salad dressings or as here, to perk up a wintery side of roast roots. £4.40/£150g, widely available from health food stores and clearspring.co.uk Roasted roots with umami dressing 1 HOUR | SERVES 4 AS A SIDE | EASY carrots 4, peeled and quartered parsnips 4, peeled and quartered swede 1 small, peeled and chunked groundnut oil DRESSING Clearspring umami paste with ginger 4 tbsp rice vinegar…

Salted creamed honey, Paxton & Whitfield “Honey honey, how you thrill me!” We love the sweet/salty combo of this thick, creamed honey made in the Pyrenees with our favourite cheese, £5.75, paxtonandwhitfield.co.uk Valentine’s petit gateau, MARC Patisserie Love encapsulated in a cake – we’re talking silky white chocolate mousse with raspberry jelly encased in a white chocolate shell and then wrapped in scarlet cocoa butter. £6.50, selfridges.com Tea for two, Comins Teahouse Make Valentine’s Day a British tea affair. This set includes two handmade British porcelain tea bowls, cute tea napkins, a smart bespoke tea caddy to keep your tea in and your choice of two single estate teas. £73.50, cominstea.com Les feux de la passion, Matthieu de Gottal chocolatier We could live on these ganache chocolates, expertly crafted by Matthieu de Gottal.…