Olive Magazine January 2022

Happy new year and hello 2022 – let’s get the ball rolling on what looks to be an exciting and interesting year in food. Olive has always taken inspiration from our exciting restaurant scene, so, all being well, I’m making a resolution to go out more. The hospitality industry is relying on us to keep things ticking over and I can’t think of a better way to cheer up January than to spend an evening or two at a new restaurant. This month’s hot spin-offs restaurant feature covers the side hustle venues where chefs cook their passion project dishes in casual settings with a lower price tag (p66). This month, we also launch Craving (p63), a snapshot of the restaurant dishes we’ve fallen in love with, and ask you to share…

watching Mark Bittman’s TED Talk on YouTube What does ‘good food’ mean exactly, and how do we produce and make it available and affordable? Mark’s new year’s resolution for us all would be to pay everyone who works in food a living wage. This would fundamentally change the dynamics of the food industry. reading chicken + bread Hope Cunningham’s nostalgia issue includes Ishita Dasgupta’s hymn to the creamy Indian dessert rasmalai (hard agree from me) and a poem about disliking okra (disagree). This beautifully made magazine is full of stories about food that centre on people of colour. Available from chickenandbread.com . listening The Food Chain: How a New Cuisine is Born podcast from BBC World Service Cass Abrahams (on Cape Malay) and Mai Pham (on Viet-Cajun) talk to Ruth Alexander about how history’s darkest episodes can lead…

What is it? A staple in Singapore, Malaysia and Indonesia, nonya kaya (also called pandan kaya, kaya jam or coconut jam) is a coconut-egg paste that’s sweetened with sugar and flavoured with pandan leaf. How to use it? Spread over toast, add to sponges and frostings, or blend into milkshakes. Where to find it? Find it online at tuktukmart.co.uk . 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. Nonya kaya ripple ice cream with toasted coconut 15 MINUTES + FREEZING | SERVES 10-15 | EASY | GF desiccated coconut 100gnonya kaya coconut jam 300gcoconut milk 125mllemon 1, zested to make 1…

When food writer and chef Ivor Peters travelled to Chennai in eastern India with his wife 12 years ago, to help with social action projects in the slums, it inspired him into action back in the UK. “Once you’ve seen the nature of poverty, pressed up against luxury apartments, you can’t un-see it,” Ivor says. “We decided to try to connect people with the issues on a personal level. “We started a supper club called Cash ’n’ Curry in 2009 and invited friends, family, neighbours and colleagues to our house for a home-cooked Indian feast. I grew up in an Asian family, from the Punjab, and I’d poached recipes from my parents, aunts and uncles. We asked people to pay what they thought the evening was worth. That night, we raised £1,400.…

Holy Moly Smoky Red Pepper & Tomato Salsa This fresh, chunky salsa has a complex smoky flavour from the chipotle chilli, smoked paprika and black garlic. Perfect with nachos. £2 (100g), Sainsbury’s The Collective yogurts The Collective’s new range blends thick and creamy live yogurt with real fruit for even more flavour. Plus they’re carbon neutral, so it’s good for the planet, too. £1.75 (450g), Sainsbury’s The Bath Alchemist Apple Cider Vinegar Wellness Tonic This live vinegar can be taken daily to boost your immune system or added to stew, soups and curries for a flavour boost. £12.95 (240ml), thebathalchemist.com A-Z of Pasta Cookbook and Ingredients Set Pick your recipe, then use 00 flour, semolina and tomatoes to create a delicious pasta dinner. £42.99, souschef.co.uk ManiLife Rich Cocoa Smooth Peanut Butter This seriously luxurious spread combines peanut butter with…

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 27 January. We’ll feature the winner in an upcoming issue. Last month’s winner, Suze Morrison, says: “I absolutely loved the combo of flavours and the roulade, although indulgent, was just so light and moreish. Chestnuts add the perfect sweet biscuity note that rounds it all off. The perfect festive bake to make for loved ones.” @gourmetglow From the judges: “The shot is very well styled, not only the props but also the food. The use of colours gives a wintery yet warm, cosy vibe that really captures Christmas, from the twinkling lights to the snowy dusting of the icing sugar.” Want to sharpen up your photography skills? Gillian McNeill, Olive’s art…