Olive Magazine October 2017

I have a confession to make. I eat bacon rind. I also scavenge for scraps of steak fat/pork chop rind/chicken skin (delete as appropriate) from friends’ and family’s plates. I’m the cook who will eat the fatty parson’s nose on the end of a roast chicken. Bread is nothing to me without a slab of salted butter (as thick as cheese) smeared over the top. I believe salad leaves are made immeasurably better when weighed down with a slick of grassy olive oil. Fat has always been, and always will be, my friend. It’s only recently, though, that fat has stopped getting such a bad press. We’re beginning to understand that, as part of a balanced diet, fat can be good for us. For mind, body and soul. And so this…

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 we look to Turkey for its moreish little lamb dumplings, manti. » TREND SPOT TURKISH DELIGHT If you’re seeking proper comfort food this autumn you can’t go far wrong with dumplings. The Polish have pierogi, Italians have ravioli, the Chinese have dim sum – and in Turkey they have manti. These hot, slippery, lesser-known little bundles of minced lamb or beef are gentle in flavour but deliciously restorative. In Turkey they are boiled and often served with a tangy garlic and yogurt sauce but in other countries, such as Armenia, they are baked or fried in butter until crisp. They…

Running from 23 September to 8 October, British Food Fortnight is the biggest national celebration of the amazing range of food produced in Britain. Now celebrating its 15th year, it was launched after the foot-and-mouth crisis, as a way of bringing the many food initiatives, projects and events taking place across the country at that time to the public’s attention. Sponsored by Co-op (the first UK retailer to only stock British bacon, lamb, beef, chicken, ham, pork, sausages, duck and turkey), stores around the country will be leading the celebrations; and schools, community groups, universities, hospitals and care homes will all get involved in flying the flag for British food. Find out more on its packed website, which includes a producer of the month – showcasing everything from pie companies and…

Janine Ratcliffe’s favourite products The habanero chilli, with its fiery, fruity heat, is widely used in South American cooking. Gran Luchito hot habanero mango salsa is handmade in Mexico and uses tomatillo as a base alongside mango for extra fruitiness. Try this spicy/sweet sauce with a grilled pork chop or as a flavour-boost for white fish. £2.49/300ml, available in large supermarkets and online Spicy mango- glazed fish 20 MINUTES | SERVES 2 | EASY | LC GF spinach 2 handfuls skinless cod loin 2 x 150g fillets Gran Luchito hot habanero mango salsa 4 tbsp red onions finely chopped to make 1 tbsp cherry tomatoes 8, diced coriander 2 tbsp of chopped lime ½ juiced • Heat the oven to 200C/fan 180C/gas 6. Take 2 sheets of baking paper or foil and divide the spinach between them. Sit the cod on top…

Lisa’s organic craft alpine salt and vinegar crisps These potato crisps have satisfying crunch with a not-too-sharp flavour from the vinegar, and have become a regular in our packed lunches. £2.49/140g, Whole Foods The Dip Society Beetroot dip If you’re counting the calories this sweet-yet-earthy dip is surprisingly low (123 per pot!) but full of flavour. Made only with beetroot, organic wildflower honey, mint, lemon and greek yogurt, it’s ideal for dunking. £2.49/150g, Ocado Sweet Virtues halo thins Think of these like grown-up, giant chocolate buttons. We loved the sweet and salty flavours of the Himalayan pink sea salt and how satisfyingly crisp they were. £3.50 for a twin pack/21g per pack, sweet-virtues.myshopify.com Barmies black beer, cheese and sesame snacks We’re super impressed with these handmade snacks from Nottingham. Savoury with a hint of sweetness and hops…

I use herbes de Provence in my grandmother’s Provençal stuffed tomatoes recipe: Cut the tops off 8 small tomatoes and scoop out the seeds. Mix 4 tbsp warm olive oil, 4 cloves of chopped garlic, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley and a sprinkle of dried herbes de Provence along with 70g white breadcrumbs. Fill the tomatoes with the mixture, drizzle with oil and bake for 10 minutes until the stuffing turns golden. French mustard is a great way to make salad dressings a bit more punchy. Combine with finely chopped shallots, cider vinegar and Provençal olive oil. I make tapenade with finely chopped olives, capers and olive oil. Sometimes I add in anchovies to make it extra salty. Serve on crostini as early evening canapés. All of the…