Olive Magazine March 2022

This month treads a fine line between winter and spring, sometimes changing seasons daily. With this in mind, this issue is packed with recipes such as the ultimate bloody mary on p55, spring pea, herb and whipped ricotta ravioli (p48), and the fabulously nostalgic banana split on p21 that are ideal for those warmer days, fingers crossed. But, for chillier moments, food that will make you glow on the inside – like rarebit cauliflower cheese (p56) and Keralan fish curry (p18) – is the go. As a massive fan of cardamom buns, the effort less ! recipe on p38 that utilises a bread mixture and is ready in a little over an hour is, in my opinion, nothing short of genius. If ever there was a time for baking, it’s now,…

growing A curry leaf plant (bought off Etsy) after being inspired by a post on @drchintalskitchen on Instagram. She’s posted 10 tips for keeping them alive, if you fancy trying it yourself. eating Poon’s Chilli Vinegar Dressing. All of Amy Poon’s sauces are lovely but this is my favourite – perkily sour, with the right amount of heat for lots of dishes. If your veg box is full of kale, this is transformative! £7.50 (230ml), souschef.co.uk reading Old cookbooks. The three I look at most at the moment are varying degrees of old: The Cook’s Companion by Stephanie Alexander, which has an enormous breadth of recipes; The Food Lab by J Kenji López-Alt; and Salt, Fat, Acid, Heat by Samin Nosrat for nailed-on food anoraks like me!…

Gurdeep discover ... shito Trends expert Gurdeep Loyal experiments with this flavour-packed chilli sauce What is it? Shito, or sheeto, is a Ghanaian chilli oil condiment that is spicy, smoky and deeply umami. It’s made using a combination of onion, garlic, chilli, ginger, spices and dried fish or prawns, which are cooked in oil and blended to a dark, unctuous, sauce-like consistency. How to use it It’s perfect for accompanying fish and meat dishes, can be incorporated into marinades, stirred into soups and stews, and even used as a rich flavour-packed spread in sandwiches or as a pairing with cheese. Where to find it Sainsbury’s, Asda or souschef.co.uk. Turn over to find out how to make Crispy shito-glazed chicken wings Crispy shito-glazed chicken wings These crispy wings are coated in a spicy-savoury-sweet glaze made using shito (Ghanaian chilli sauce) and…

effortless! Waitrose glaze with balsamic vinegar of Modena This glossy glaze made from PGI balsamic vinegar of Modena comes in a squeezy bottle, great for dressing dark meats with flair and topping salads with a sweet and lightly acidic touch. £2 (215ml), waitrose.com ButterNut coconut cardamom cashew butter Delicately spiced, this silky sauce is incredibly creamy and a luxurious upgrade to your everyday peanut butter. Drizzle on pancakes or porridge, or stir into a noodle salad or curry. £8.95 (180g), butter-nut.com The London Dough Company jalapeño savoury biscuit dough These small ready-to-bake bites are the ideal beer snack. They have a soft, flaky texture and a gentle heat from the jalapeños. Allergy-friendly and ready in less than 20 minutes. £3.99 (box of six), doughlicious.co.uk Gelupo gelato Flavours include a bitter chocolate sorbet made with 100% dark chocolate (vegan),…

As if we needed another reason to splurge on baked goods. The award-winning Dalston- and Haringey-based bakery, The Dusty Knuckle, is tackling youth unemployment through its own initiative. The bakery – which serves crisp cinnamon buns, feta and honey swirl pastries, and loaded sandwiches with fillings such as deep-fried potato dumplings with sesame masala – helps vulnerable people and young offenders change their lives through training and employment opportunities. Founder Max Tobias (pictured, left) explains: “I worked at a specialist school for children with behavioural problems as my first full-time job, and I was face to face with the challenges and traumas that a lot of people face early on in life. I realised how unfair it was. We were obsessed with great bread and had come to a point in…

RASPBERRY CUSTARD CAKE It’s absolutely delicious and has become a staple in our student house! Even better served with warm custard, it’s super simple to whip up. No other traybake hits the spot quite like this one. @munching_medics MOLASSES›GLAZED DUCK I saw the Galvin at Windows recipe for molasses-glazed duck and I knew I had to give it a go. The recipe called for celeriac, which I couldn’t get, so I used jerusalem artichokes and oven-roasted the veg. What a dish! @shara_gnaws_food AFTER EIGHT CAKE The After Eight cake was the perfect indulgent treat to enjoy in the gloomy month of January. The cheesecake layer inside tasted exactly like the mint filling of the chocolate! Rave reviews at the delayed family Christmas. @storyofagirl89 Find these recipes at Olive magazine.com and share your favourites on # Olive…