Olive Magazine May 2017

When May finally arrives it always feels like the end of a long yawn – soporific winter is long gone, bouncy spring is finally here and with warmer days ahead, summer is in sight. Everything has finally woken up, including the Great British food larder. And, with two bank holidays to look forward to – extra cooking and eating time! – now is the perfect time to bookmark some new recipes. Up your weekend brunch-game with exclusive new recipes from Sabrina Ghayour. Our Middle-Eastern food muse has done it again with a collection of the most deliciously different breakfasts, including a halloumi and harissa cheese toastie (dammmmn) and an Eastern sausage and egg muffin (move over Ronald!). Our cover recipe is extra-special, too. If you’ve tried a classic shakshuka (we’ve a…

Spring greens shakshuka 30 MINUTES I SERVES 2-3 I EASY asparagus tips 12 peas 1OOg double-podded broad beans 100g spinach 200g, shredded olive oil butter baby leeks 6, sliced garlic 2 cloves, sliced cumin seeds 2 tsp eggs 4-6 dill a handful, chopped chilli flakes a pinch (optional) • Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain. • Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, then make holes for as many eggs as you…

TRENDS TRANSLATOR Each month, the Olive magazine team spots a hot new trend appearing across the UK and then translates it for you to cook at home. This time, we look at savoury caramels. Salt ain’t the only flavour on the block TREND SPOT MIX UP YOUR CARAMELS! As in fashion, in food, some trends never die. Like the skinny jean of the food world, once tried, they can never be forgotten. Such is our relationship with salted caramel. It was thought to have originated in the ’70s in Brittany (the salted butter capital of Europe), hitting the mainstream around the world in the past decade or so, and has seen various incarnations since. Barack Obama is said to have a penchant for his caramels with smoked sea salt from Anglesey. Nigella Lawson loves the…

Janine Ratcliffe’s favourite new products Goat’s cheese and beetroot is a great flavour pairing, but don’t save this deep red, spicy chutney for the cheeseboard, it works brilliantly as a surprise filling for breaded, deep-fried crottins – add a handful of leaves and you’ve got an elegant starter. Lidl, £1.39 Chutney-stuffed goat’s cheese 40 MINUTES + CHILLING | SERVES 4 AS A STARTER EASY | goat’s cheese crottins 4 whole Lidl Deluxe Beetroot and Ginger Chutney 4 tsp dried breadcrumbs 200g thyme a few leaves plain flour 3 tbsp, seasoned eggs 2, beaten vegetable oil for frying watercress 4 handfuls, dressed to serve • Carefully slice the rind from the top and bottom of each cheese and discard, then halve the cheeses horizontally. Put a spoonful of beetroot chutney on one half, then sandwich the cheese together again. Chill for 15 minutes. •…

Nina’s sweet coconut, himalayan pink salt and maca popcorn A well posh popcorn that combines sweet coconut and Himalayan pink salt for a luxurious take on classic sweet and salty. Plus, there’s an added energy boost from the sprinkling of Peruvian super food maca. £1.95/30g, ninaspopcorn.co.uk Cleaver & Keg chorizo cuts These meaty little bites of British pork have just the right level of smoked paprika spice with a hint of chilli. Pair with an amber ale for a meaty Friday night fix. From £2/45g, cleaverandkeg.co.uk Cadbury Dairy Milk Big Taste peanut caramel crisp That’s one heck of a name, but the new flavour of this classic chocolate bar lives up to it. Crisp, creamy and silky, this is proper comfort food. £3.49/278g, Tesco Awani pink guava jam A tiny pot of vibrant pink jam that’s sharp…

Bristol biltong This BBQ Bristol Biltong is hand-made at the local butchers from grass-fed British beef. It’s flavoured with a variety of secret herbs and spices; their Peri Peri biltong is a knockout too. It’s the best snack to have on hand. Never stays in the fridge long though! Maryland Farmhouse Butter I shop locally for all dairy where I can. Maryland Farmhouse Butter is special, and I would rather go without butter than be without this. I slather it on sourdough toast on the weekend – simple, but my idea of food heaven. Seasonal veg I cook with the seasons, so there’s always an array of whatever fruit and veg catch my eye at the local greengrocer. Asparagus is such a highlight in the seasonal calendar, delicious wrapped in parma ham served with soft-boiled…