Food & Wine
Olive Magazine

Olive Magazine May 2018

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

United Kingdom
Immediate Media Company London Limited
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12 Issues

in this issue

2 min.
welcome to may

There’s something about this time of year that confirms, beyond any doubt, that Britain is the place for me. I love jetsetting as much as the next but it’s May, when everything finally stirs from its long hibernation and a new season establishes itself, that I adore. If you’re in the countryside (lucky you) there’ll be wild garlic in the air, elderflower heads weighing heavy on the branch, begging to be picked; and for those of us in cities, chefs will be competing for the most Instagram-worthy plate of proud, fat asparagus spears. The food we produce is just great, isn’t it? And so we couldn’t think of a better month to celebrate – does anyone hear wedding bells? – with our annual issue dedicated to the best of British food…

3 min.
here & now

TRENDS TRANSLATOR Each month, the Olive team spots a new trend appearing in restaurants, street-food stalls and supper clubs across the UK, and then translates it for you to cook at home. This time it’s all about new-wave ferments. TREND SPOT UPTOWN FUNK While pickling and fermenting was historically done out of necessity – to preserve, to aid digestion – now chefs and cooks have realised its potential as a serious flavour enhancer and are getting increasingly creative. From cool kombuchas and punchy pickles to crunchy ’krauts, there’s a whole world of gut-friendly foods and drinks to try. Kimchi, a staple in Korean kitchens, is essentially spicy lacto-fermented cabbage at its most traditional – with chopped, salted chinese cabbage, pepped up with garlic, ginger and gochugaru (Korean ground red pepper). Packed with probiotic bacteria…

1 min.
food director’s shopping basket

Janine Ratcliffe’s favourite products I use sausages a lot in cooking – they add great texture and flavour to pasta sauces, and make really speedy meatballs. These new ‘naked’ chicken sausages are dairy- and gluten-free, and come without skins for even less faff. They make a brilliant cheat’s meatball, flavoured with ginger and chilli, and served in a coconut Thai noodle soup. £3/400g, heckfood.co.uk Chicken meatball tom kha gai 20 MINUTES | SERVES 2 | EASY | LC Heck Naked Chicken Sausages 4 ginger finely grated to make 1 tbsp coriander chopped to make 1 tbsp, plus some whole leaves to serve red chilli 1, finely chopped flat rice noodles 50g half-fat coconut milk 400ml tin chicken stock 300ml lemongrass 1 stalk, woody outer leaves discarded and finely chopped mangetout 50g, finely sliced lime 1, juiced brown sugar 1 tsp fish sauce 1 tbsp • Put…

1 min.
quick bites

Pieminister Mexicow pie Made with British beef mince, chilli, beans and melting cheese – think chilli con carne in a pastry case. £3.80/270g, ocado.com Black Bee British heather honey We love this raw honey made by bees in Exmoor National Park. It’s thick, glossy and has an appealing savoury edge. £7.95/230g, amazon.co.uk Pine, black pepper and cracked almonds chocolate Somerset-based shop Caro and the Chocolate Society have collaborated to make this creamy milk chocolate bar inspired by the countryside, with a gentle heat from the pepper and good crunch from the nuts. £6.50/70g, carosomerset.com Tarte and Berry brownies Made by sisters Jane and Lucy in their Yorkshire bakery, these fudgy brownies with sweet raspberries and chunks of white chocolate use local free-range eggs and British butter. £15.95/box of 8, tarteandberry.com Luscious coffee ice cream One for latte lovers, this…

1 min.
kitchen craver

ROUND THE ROOM Hand-painted plates Use these statement stoneware plates for passing round canapés at a party, so you can show off their chic brush-stroke designs to guests. From £26, kanalondon.com SHORE THING Seaside cottages tea towel Inspired by the north-east coast, this cotton tea towel made by Whitby-based designer Jessica Hogarth is almost too pretty to use – frame it instead? £10, etsy.com TICKLED PINK Pinch bowls These delicate pastel-pink bowls with scalloped edges made by Karin Hossack in London are great for serving nuts and nibbles at a summer BBQ. £10, etsy.com FLIPPING COOL Sycamore spatula The angular shapes of these hand-carved sycamore-wood spatulas are perfect for making sure food doesn’t stick to the edges of pans during cooking. £20, grainandknot.com SQUARE MEAL Deep dish Got a glut of summer berries? Make them into a pie or crumble and serve in this…

7 min.

Pickled cherries 10 MINUTES + PICKLING | MAKES 1 LITRE JAR EASY | V GF moscatel vinegar 150ml white wine vinegar 50ml caster sugar 75g bay leaf 1 thyme a few sprigs sea salt 1 tsp black peppercorns ½ tsp cherries 500ml, pitted • Put all of the ingredients, except the cherries, into a small pan with 200ml water and bring to the boil, stirring to dissolve the sugar and salt. Pack the cherries into a sterilised 1-litre jar and pour over the pickling liquid. Seal the jar, allow to cool, then chill. Good after a few days, best after a week when the vinegar has mellowed a little. Eat with charcuterie, meat or in salads. PER TBSP 17 KCALS | FAT 0G SATURATES OG | CARBS 3.9G | SUGARS 3.9G FIBRE 0.3G | PROTEIN 0.2G | SALT 0G Deep-fried cockles with…