Olive Magazine November 2016

A lot is going on across the pond at the minute, as the US prepares itself for perhaps the most controversial presidential election since the Civil War. So it was with this in mind that we thought we would come up top trumps (see what I did there?) with an issue dedicated to what the Americans do best: food. From shrimp and grits to Oreo puddings with food writer Felicity Cloake and chef/ restaurateur Brad McDonald. We’re looking at Californian wine with our wine writer, Kate Hawkings, who’s searching beyond the cheap plonk that dominates our supermarket shelves. And, of course, how about the tasty slice we have gracing our front cover? Another cracker from our food editor Janine – this was inspired by a trip she took to Brooklyn,…

TRENDSPOTTER Each month, the Olive team tracks down a hot chef and reveals one of their top trends for the year. This time, Mark Jarvis, head chef of Anglo, in Farringdon, London, shares his recipe for bringing out the best in aged beef » Mark Jarvis’ trend Aged beef has been popping up on restaurant menus across the capital, and beyond, throughout 2016 – and for good reason. “It’s so much more enjoyable to eat”, says Mark Jarvis, head chef of the much-lauded Anglo, in Farringdon, East London. Mark, who before opening the restaurant in the spring of this year worked with the likes of Raymond Blanc, Agnar Sverrisson, Robin Gill and Ollie Dabbous, has taken a classic dish and given it a thoroughly contemporary update. The egg yolk is cured in soy sauce…

This fiery new scotch bonnet chilli sauce from Neema mashes up sweet and fruity but scorchio scotch bonnets with spring onion, bay, garlic and tomato in a beautifully balanced sauce. Pimp up a cheese toastie or dollop on avo toast but go slow – one for the chilli addicts. £5/106ml, neemafood.com Seriously indulgent and very moreish, the peanut butter and vanilla fudge from Katie Crunch is super-smooth. Limited edition salted treacle fudge is also ideal for Bonfire Night. £12/450g, yumbles.com Iceland has just made getting your midweek seafood fix that bit easier. Its seafood mixes of mussels, clams, prawns and fish pieces come in light sauces that are ideal stirred through spaghetti and risottos. From £3/450g, Iceland Soffle’s pitta chips make great dipping material, or are delicious as a crunchy snack. These oven-roasted…

They don’t make chefs like they used to, (and for those working in pro kitchens, that’s probably for the best). But, if you’re a fan of the old-school, rock-n-roll, swearing, fire-and-knives type then Anthony Bourdain’s first cookbook for 10 years should be on your shopping list. Out on 25 October, Appetites is rather different from his previous output and features recipes reflecting his new life as a family man. But that’s not to say it’s like any other family recipe book you’ll have read this year, or ever. The pictures are edgy, messy and unlikely – a caesar salad is illustrated with a plastic container chucked in the bin along with broken egg shells and fag butts; buddae jjigae (Korean noodle stew) is served in an army helmet. This isn’t…

This saucy little number, gochujang, is a total kitchen rock star. Spicy, sweet, and completely jacked with flavour. I love to add it to marinades for steak or salmon, or to toss it with chicken wings. I’m absolutely addicted to fresh coriander. Folks tend either to have a love or hate relationship with this polarising herb, but for me it’s freshness embodied. Curries, tacos, banh mi sandwiches: I add fresh coriander to just about everything. Sweet cherry peppers are like candy to me – so delicious! I love to add them to homemade pizza sauce or serve them alongside charcuterie with grilled bread and a nice glass of red. Maple syrup is as essential in the kitchen as flour, butter, or eggs to an Atlantic Canadian; it’s the height of deliciousness. One meat…

Feeling fruity Tote bag Well what else would you carry all your shiny new kitchen bits in? £7.99, hm.com Midas touch M&S Chef range That clever lot at M&S launched their own cookware range this year, and we can’t get enough of the 40-or-so beautiful pots, pans, utensils and more they have to choose from. Each has been tested by its in-house chefs, and they look the part too. From £9.50, marksandspencer.com Oh, wooden I Brass inscription trays It’s time to look at remortgaging your home people. The new AW collection at Anthropologie is here, and you will want to buy everything. £118, anthropologie.com Excuse my French Merde linen tablecloth That’s one way to make a statement… Complementary napkins also available, if this tablecloth didn’t make itself clear enough. £375, summerillandbishop.com Copper feel Hammered copper cataplanas Because who doesn’t…