Olive Magazine June 2017

When we were planning this issue of Olive (imagine buckets of tea and a smorgasbord of biscuits for dunking – and, yes, Jaffa cakes do count as biscuits in this scenario) the idea of Britishness came up. Last year we were celebrating the Queen’s birthday and bringing out the bunting for street parties and palatial picnics, but this year, of course, it’s all change. And this month, especially, it’s set to shift again with the snap general election, so it seemed more apt than ever to celebrate Britishness in a post-Brexit kind of way. For us, that means celebrating our nation in all its remarkable variety and multiculturalism. There’s no fish and chips or roast beef (we’ll save those greats for another time), instead we’ve turned to cuisines from around the…

Wagon Wheel brownies 40 MINUTES I MAKES 121 EASY butter 100g dark chocolate 200g, chopped eggs 4 golden caster sugar 250g plain flour 100g baking powder 1 tsp cocoa powder 30g TOPPINGS raspberries 150g golden caster sugar 2 tbsp Marshmallow Fluff 4 tbsp Wagon Wheels 3, cut into chunks • To make the topping, put the raspberries in a pan with the sugar and heat gently, shaking the pan, until the sugar dissolves and you have glossy, jammy raspberries. Leave to cool. • Line a 20cm x 30cm rectangular brownie tin with baking paper. • Melt the butter and chocolate in a microwave or in a bowl set over (but not touching) a pan of simmering water. Cool to room temperature. • Heat the oven to 180C/fan 160C/gas 4. Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume, and…

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 look at using yeast as a flavour. Think Marmitey umami, and then some…» TREND SPOT YEAST ON THE RISE! Yeast. It’s become a thing. And not just for bread, before the smart Alecs at the back give their two-penn’orth. We’re talking butter, sauces, and popcorn seasoning. Bet you weren’t expecting that, were you? Lately we’ve seen chefs getting excited about the flavourful fungus and are using it, creatively, as an easy umami injection. For us it’s a classically British flavour – it’s what makes bread taste great, it brings us beer – earthy, savoury and addictive. Think of it as the classier, subtler…

Janine Ratcliffe’s favourite new products I’m really impressed with the quality and inventiveness of the gluten-free products I’ve been trying recently. This red lentil pasta cooks to a lovely al-dente texture with no sign of the mushiness you sometimes get with gluten-free pastas. It pairs really well with a spicy chorizo and rosemary sauce for a super-quick dinner. £1.36/250g, Morrisons Chorizo and rosemary fusilli 20 MINUTES | SERVES 2 | EASY | GF red lentil fusilli 200g olive oil cooking chorizo 2 sausages, skinned (check they’re gluten-free) garlic 1 clove, sliced rosemary 1 tbsp of chopped needles pecorino grated to serve • Cook the pasta in boiling salted water. Heat 3 tbsp olive oil in a pan and crumble in the sausage. Cook until golden, breaking it up as you go. • Add the garlic and rosemary then cook for…

Betty’s Fat Rascals Betty’s tearoom is a British institution, and its buttery, currant-filled Yorkshire Fat Rascals have been a teatime favourite for more than 30 years. We love the cute face made from glacé cherries and almonds. £8.20/ box of 4, bettys.co.uk Manfood blue cheese and walnut shortbread These super-buttery biscuits are terrifically moreish. Savoury with a sweet note and fine walnut pieces, they make for a unique afternoon tea snack. £2.99/150g, welovemanfood.com Hastings Original lemon ketchup Add some extra zing to your morning bacon sarnie or dunk fish goujons into this English-made punchy, lemon ketchup. From £4.95, hastingsketchup.co.uk Rococo Best of British Spring collection Rococo’s spring collection focuses on regional British ingredients. Think Pembrokeshire sea salt, a chocolate version of the Derbyshire bakewell pudding, and soft fondant laced with rosewater distilled in Monmouthsire. From £6.50/box of…

I’m committed to supporting local food. John Hurd’s watercress , grown in Wiltshire and Dorset, has a deep peppery flavour and is packed with vitamin C and antioxidants. It’s a sort of medicine in a salad! H. Foreman & Son is an East London company based on Fish Island near the River Lea. I love the smoked salmon pâté spread on toasted sourdough with cucumber. I found this chocolate at Pavilion Bakery on Broadway Market in East London. Phil Landers of Land Chocolate produces single-origin and single-bean bars in an old furniture maker’s workshop in Bethnal Green. A few squares of this can be dessert at the vicarage. I discovered Belazu rose harissa through photographing Round to Ours (see p38) by Jackson & Levine. With a hint of rose and garlic, this harissa…