Olive Magazine September 2017

It’s always dangerous for editors to mention the weather in our intro, as inevitably if we mention the sun there’ll be the biggest downpours on record. But, seeing as we’re striding (sandals, shorts, sundresses and all) into the final few weeks of summer, we wanted to bring you an issue that really made the most of it. We’ve barbecue ideas (don’t worry, there are wet weather/oven instructions, too) inspired by cookery writer Adam’s travels in Vietnam, and naturally warming recipes via peppercorns – one of our most underrated but most versatile spices – including a brilliant chocolate and black pepper gelato. There’s a lesson on preserving – surely one of the most satisfying things to do on a rainy day – and a guide to the new restaurants just about…

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 it’s the ridiculously simple but supremely delicious lardo on toast. » TREND SPOT LARDY BUM Here at HQ we’re constantly debating what’s the next best thing since sliced bread. And sometimes, you know, the next best thing is actually just a version of the last best thing. And so we come to toast. In the past year alone we’ve seen every possible iteration of avocado on toast (and long may they continue), sweet potato ‘toast’ (it came, it went, don’t ever try it again), rainbow toasties, mermaid toast and even unicorn toast (gross, grosser and grosser-er). But one new toast trend that you have…

Hawksmoor at Borough Market makes the most of nearby neighbour Cannon & Cannon to source Cornish lardo, which it layers on roasted heritage tomatoes on toast. thehawksmoor.com Forty floors up, 24 hours a day, Duck & Waffle has been using lardo to great effect over the past few months – first folded over British asparagus with black truffle, and now with charred nectarines, radish and pickled kohlrabi juice. duckandwaffle.com CLICK FOR MORE... Can’t get enough of the sliced stuff? Search for our best-ever recipe collection of ‘things on toast’ at Olive magazine.com PHOTOGRAPHS: KRIS KIRKHAM, ROB STREETER. STYLING: DAVINA PERKINS. FOOD STYLING: LAURA URSCHEL…

Janine Ratcliffe’s favourite products Having clever cheats in the freezer is like money in the bank for me in terms of saving time and effort. I love these frozen churros from Lidl – you can cook as many or as few as you like and they fry straight from frozen, so they make a really quick pud. I serve mine with a rich caramel and chocolate dipping sauce. Sol & Mar frozen churros 99p/500g, Lidl Churros with salted caramel chocolate sauce 20 MINUTES | SERVES 4 | EASY sunflower or groundnut oil for deep frying Sol & Mar frozen churros 4 caster sugar for coating SALTED CARAMEL CHOCOLATE SAUCE dark chocolate 100g, roughly chopped salted caramel 3 tbsp (M&S do a good one) whole milk 100ml double cream 100ml sea salt flakes (optional) • To make the sauce, put all the ingredients, except…

Filippo Berio rosemary and sea salt baked crostini Filippo Berio is known for its olive oils but this summer we can’t stop eating its new, moreish crostinis. Satisfyingly crunchy with just the right amount of salt and herbs. Great on their own or for dipping. £1.99/100g, Sainsbury’s Gail’s beetroot, goat’s cheese and lentil salad Salad pots are our lunchtime saviours. Dig into this one, with tangy beetroot and cool goat’s cheese, for lots of fresh flavours. £5/300g, available from Gail’s bakeries across London, and via online delivery. gailsbread.co.uk Northern Bloc ice cream Grab a spoon and dig into a pot of ice cream made from rich Yorkshire milk. It’s soft enough to scoop straight from the freezer – choose between chocolate and sea salt, hazelnut and tonka bean, and ginger caramel. £4.50/500ml, Waitrose Azada extra-virgin olive…

Luise has become rather obsessed with making tangy sauerkraut at home and everyone in our family loves it. Even our kids have a spoonful on the side of almost every dinner. Luckily it’s also really healthy, as it’s filled with gut-friendly bacteria. It adds tanginess to most dishes and shouldn’t be mistaken for the less exciting pasteurised version. In autumn the Swedish forests are brimming with wild berries, but when the season is over and we can’t get fresh, we stock up with frozen berries. We live on them! They have very low sugar content so they are one of the healthiest fruits – perfect for berry smoothies. (Listen to episode 7 of the Olive magazine podcast to hear David and Luise share their smoothie secrets.) Swedish sourdough crispbread. If there’s one…