Olive Magazine May 2021

May is a happy month for cooks. Knobbly shapes of austere root veg give way to leafy greens, crunchy radishes (pickled, raw or roasted) and freshly unearthed new potatoes, paired this issue with chilli crab salsa. If you’ve never eaten broccoli in a sandwich, I highly recommend the focaccia on p20 – the slightly bitter flavour goes brilliantly with anchovies, lemon and mozzarella. If you’ve made it through the past year without having a crack at sourdough, our supplementary guide to making it by Adam Bush has all the information you need to get going.* (Don’t tell anyone but I use my starter solely to make discard – it’s worth making in its own right. Try the rye chocolate chip cookies if you’re at all sceptical.) This month, in this particular year,…

Olive is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 104, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including imaginative recipes, award-winning podcasts and lively videos showcasing cooking skills and techniques on Olive magazine.com. Here’s what you can expect from us. our recipes work All our recipes are developed and thoroughly tested by experts, so you know they’ll work every time. sustainability It’s at the heart of everything we do. We try to help you cut down on food waste by suggesting ideas for using up any leftovers, and by celebrating and keeping you…

Chicken sausages from Marks & Spencer Made using 100% British chicken, they are high in protein and just 161 calories per sausage. Not only are they chunky and perfectly seasoned to give a great savoury flavour, they’re also gluten free. Perfect for sausage fans who don’t want to compromise on flavour, texture or quality. Jambalaya 45 MINUTES | SERVES 4 | EASY The American South is made up of a diverse mix of cultures and cuisines and jambalaya, a vibrant rice-based dish, celebrates this rich heritage. This easy version can be made with just a few ingredients from your storecupboard. chicken stock 500mlM&S chicken sausages 400g packoil 2 tbspboneless chicken thighs or breasts 450g, dicedblack peppercorns ground to make ½ tspsmoked paprika 1 tbspspring onions 4, sliced, green and white parts separatedgarlic 3-4 cloves, crushedgreen…

In his early twenties, David Croft moved to Bermuda to work as a pastry chef, but a few days after his 21st birthday, was involved in a life-altering rock diving accident. ‘Thinking I was in a safe place, I dived into the water, but felt my head hit the seabed,’ he explains. ‘I’d broken my neck, and had to have major surgery.’ ‘After my accident I returned to the UK, and the Hotel & Catering Benevolent Association – now Hospitality Action – ran a fundraising lunch in London for people in the hospitality industry who were paralysed. I had a strap on my hand so I could hold a fork. Others had to be fed by their partners or carers. I thought, “surely chefs could produce a menu with food that…

Chickens don’t lay uniformly sized eggs, for example younger birds lay smaller eggs so this means that farms don’t have a steady supply of eggs of all one size. Larger eggs have come to be a standard in many recipes but they don’t need to be – even for baking a correct combined weight of eggs will do nicely (bear in mind standard egg weights are shell-on). An increasing number of egg producers such as Clarence Court sell boxes of mixed sized eggs, and if this is what you buy you may find that the smaller eggs have a much bigger and better yolk-to-white ratio. The other reason to buy small and medium eggs rather than just opting for a box of large is for the sake of the hens,…

To enter, share your photos on social media with # Olive cookcover or email oliveweb@immediate.co.uk with the subject line ‘Cook the cover’ by 19 May. We’ll feature the winner in an upcoming issue. Want to sharpen up your photography skills? Gillian McNeill, Olive’s art director, shares her top tips. 1. Choose your angle Show off the food’s most interesting features. While our salmon looks lovely from overhead, something else, like a burger, will look stronger from the side. 2. Lighting Bright and sunny? Moody and dark? Make sure your light source matches the mood. Daylight is great, but if you have to shoot indoors, consider using an out-of-shot table lamp. 3. Props Keep it simple – go for pale woods and neutral ceramics. TERMS AND CONDITIONS CHALLENGE OPEN TO ENTRIES FROM RESIDENTS IN THE UK, ENTRANTS…