Olive Magazine November 2017

The Olive office can get quite rowdy on occasion and that’s because sometimes the food is just so good that it needs to be shouted about. This issue’s front cover is one such recipe. I can solemnly swear that Edd Kimber’s black and blue crumble pie is the best fruit pie I have EVER tasted (sorry, nan). Edd’s nailed the pastry – it’s a seriously multi-tasking flaky pie dough, featuring a secret ingredient. He’s got that sharp-sweet balance of fruit just right. And he’s also had the genius to add a crunchy, sweet, spiced crumble on top, too. In other words, if you’re going to make one recipe from this issue, make this. I implore you. It’s incredible. And, on top of all that, he has four other deliciously autumnal…

TRENDS TRANSLATOR Each month, the Olive magazine team spots a hot new trend appearing in restaurants and street food stalls across the UK and then translates it for you to cook at home. This time it’s all about classic cheese toasties with a twist. TREND SPOT USE YOUR LOAF If we say Breville, you say my misspent university years, right? For those of a certain age (and you know who you are) that nostalgic smell of charred cheese and cheap bread during the witching hour will be a familiar one. Post-student union, there were few things more comforting than some sliced white, butter (never margarine) and grated cheddar, toasted until golden and oozy. But, of course, we mature (as does our taste in cheddar, among other things) and times move on. That is until you…

Halloumi, harissa and honey toastie Sabrina Ghayour’s take on the cheese toastie, filled with salty halloumi, rose harissa and honey for a touch of sweetness. Kimchi grilled cheese toastie A moreish, Asian-inspired update of a classic. Serve the leftover kimchi on burgers, hotdogs, stir into mayo or eat with Korean fried chicken. Toasted reuben madame This simple deli-style twist on a croque madame is ideal for a quick breakfast or lunch. Serve with a gherkin on the side. Find these recipes at Olive magazine.com PHOTOGRAPHS: ANT DUNCAN, SAM STOWELL. SALAD PHOTOGRAPH: VINNY WHITEMAN. STYLING: ALEXANDER BREEZE. FOOD STYLING: ADAM BUSH.…

Janine Ratcliffe’s favourite products Originally a food and wine shop in San Sebastián selling carefully curated Spanish gourmet products, MIMO has recently launched its own-brand range, MM. These candied sunflower seeds are based on a street snack of caramelised nuts and make a great topper for ice cream or porridge. They also add sweetness and crunch to a wintery salad. €6.50/150g, shop.mimofood.com Goat’s cheese, sunflower seed and cranberry salad 20 MINUTES | SERVES 2 | EASY | V GF cider vinegar 1 tbsp dijon mustard ½ tsp olive oil 2 tbsp watercress 2 handfuls of leaves soft goat’s cheese 1 log, crumbled dried cranberries 1 tbsp, chopped MM candied sunflower seeds 1 tbsp • Whisk the vinegar with the mustard, then whisk in the olive oil with some seasoning. Dress the watercress with 2 tbsp of the dressing then divide between 2 plates. Top…

Solange for Ladurée macarons You’ll find eight pretty, pastel- coloured macarons inside jewellery designer Solange Azagury-Partridge’s playful box for Ladurée – perfect for petits fours. £21/280g, Harrods Noble and Stace gin truffles With delicate botanical flavours and a boozy kick from the gin, these chocolates will make you everyone’s favourite guest at the party. £10/78g, nobleandstace.co.uk Kimchi and black sesame nibbles These savoury biscuits have a crunchy yet crumbly texture, and smack with flavour thanks to the kimchi. £5.95/128g, Fortnum & Mason Ottar sea salt caramels Sea salt and aromatic flavourings such as rosemary and fennel are skilfully blended in these rich caramel spreads. Use in a grown-up version of millionaire’s shortbread. £5/190g, ottarchocolate.com Rubies in the Rubble pink onion and chilli relish Rubies in the Rubble uses unwanted fruit and vegetables to make its relishes. This jar is…

I adore peanut butter and this Knead salted caramel number is one of my all- time favourites. It’s great simply spread on toast, but I also love it in a satay. My friend Pritesh runs World of Zing, and I can always count on him to provide me with something that will test my taste buds. This Mexican cactus & chilli sea salt not only brings out the flavours of a dish, but also adds a delicious kick. I’ve recently got into making sourdough after a class at Bread Ahead in Borough Market, and have become hooked. The starter takes around a week to make, but once it’s done it just needs to be fed about once every two weeks. Sambal Shiok is run by a good friend of mine, Mandy – she’s…