Olive Magazine February 2022

While it’s still so cold, we’ve boosted many of the recipes in this issue with heat and flavour punches: there’s the cinnamon and white pepper in the twice-cooked pork belly on page 26, the chilli flakes in the rigatoni with kale sauce on page 62, and the sumac in Rosie Birkett’s blood orange and fennel salad on page 99. Sriracha is the star of our cover recipe, and also features in a sweet-hot pull-apart bread and spaghetti sauce spiked with lemon and parmesan – it will definitely be a new favourite recipe (find them from p54). February’s anchor points are Chinese New Year and Valentine’s Day – both very good excuses to dig out your best plates and glasses, and entertain. The latter has expanded its remit over the past few…

watching @chefchrischo on TikTok Learn how to make chicken porridge and hangover ramen with this Korean-American chef. There’s noodle slurping, spring onion chopping and copious amounts of chilli. Follow him on Instagram @chefchrischo, too (look for the kimchi fries). reading botanistinthekitchen.blog Ultra-geeky and packed with interesting and useful info about the plant world. For example: why you need to snap the base off older asparagus stalks, when they need peeling (and why) and why chilling slows down the aging process that makes the stalks tough. ordering Decatur shrimp boil kit My current favourite restaurant make-at-home kit – with sausage, of course. £37.50 for two, decaturlondon.com.…

What is it? Black garlic is made by ageing white garlic bulbs at gentle temperatures and a specific humidity. It has a rich dark colour, soft fudgy texture and deeply savoury and sweet flavour. How to use it? It can add depth to stocks and stews, stir-fries and pasta dishes, and can be added to marinades and dressings. Where to find it? Sainsbury’s and Waitrose & Partners. Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food. He’s also a food writer and curator of online platform Mother Tongue, with his first recipe book set for release in spring 2022. Black garlic and lime baja fish tacos 45 MINUTES | SERVES 2 | EASY black garlic 11 cloves, peeledlime 1, zested and juiced, plus wedges to…

When Shaun Houcke (pictured) – who owns The Glory Stores food store in Cardiff – spoke to customers looking to buy beer last year, he questioned why his LGBTQ+-owned business didn’t sell it. “I found that there’s very little LGBTQ+ representation in the UK beer industry,” Shaun explains. “Advertising for beer is often focussed on masculine stereotypes, particularly in sport or ‘laddie’ pub culture. It’s unfortunate that some pleasures, which should be enjoyed by everyone, are marketed in a way that isolates others. “In Wales, the Six Nations attracts spectators from all over the world and, unfortunately, there’s a particular drinking culture associated with that. I think it’s hard to find a person who identifies as LGBTQ+ who hasn’t felt anxious in venues that don’t actively promote inclusivity. We decided to challenge…

Tempus truffle salami Made with 100% British ex breeding sow meat, former MasterChef alumni Dhruv Baker and Tom Whitaker have created charcuterie using truffle and confit garlic. £17.50 (75g), tempusfoods.com Ilchester Marmite cheddar This Marmite-infused cheddar isn’t overpowering but it does have a rich, smooth texture that’s great melted on toast or stirred through baked beans (yes, really). £2.15 (180g), Waitrose & Partners BoTree spices chef’s essential collection (eight spices) Whether you’re seasoning veg with flowering hyssop thyme or grilling meats with black urfa chilli, this selection will give your dishes a boost. £34.95, botreefarm.co.uk The Black Pig peperoncini Somewhere between spicy and sweet, this fermented, pickled red chilli with confit garlic has a soft heat. This Calabrian preserve pairs well with a cheese and can lift any sandwich. £6.50, goodsixty.co.uk Rave Love Lane Blend No 15 This coffee…

To enter, share your photos on social media with #Olive cookcover or email Olive web@immediate.co.uk with the subject line ‘Cook the cover’ by 24 February. We’ll feature the winner in an upcoming issue. Last month’s winner, Helen Hughes, says: “Edd Kimber’s recipes are always a joy to make, and I was already sold on baking this as soon as I saw the issue cover page! The spices used in the cake mix smelled amazing while it was baking and the candied orange peel and clementines made it feel really special as the finishing touches of decoration.” From the judges: “The food has been styled well and looks like our cover, with the use of soft natural light and minimal props, with a splash of festive colour.” Want to sharpen up your photography skills? Gillian…