Innehållsförteckning för May 2024 från Olive Magazine

May is a good time for spring cleaning, and Olive is having a dust around the edges to create a cleaner, brighter look and really amplify all of our fantastic content. This issue, we’re taking a look at some of our favourite artisan bakeries – a hotly contested topic in the Olive office, as whether you’re in Bath, York or Margate, there’s a finely tuned bun within striking distance (p54). Also on the bakery theme is our cover star maritozzi. If you’ve yet to try one of these, I highly recommend them – they bring the best of light, fluffy dough together with an almost over-the-top creamy filling. It’ll be hard to only eat one. Bakery-adjacent topics include sandwich king Max Halley’s recipes from his new book, Max’s World of…

Ham and celeriac rémoulade sandwich SERVES 1 | PREP 25 MINS PLUS 1 HR RESTING | EASY 2 thick slices of good-quality white breadbutterfew slices of thin or thickcooked ham2 heaped tbsp celeriac rémoulade (recipe below)1 tsp mayonnaise1 tbsp of very finely chopped softherbs such as flat-leaf parsley or chives CELERIAC RÉMOULADE ½ lemon, juiced1 tbsp wholegrain mustard 1 tbsp dijon mustard100g mayonnaise 1 tbsp extra-virgin olive oil 1 tbsp red wine vinegar½ tsp salt10-12 grinds of black pepper1 small celeriac, top and bottom cut off, and peeled once you’ve made the sauce Celeriac rémoulade is just posh coleslaw, really. Please buy yourself a julienne peeler – they make things like rémoulade simple to do. The dipped edges of this are a nifty technique that add a splash of colour…

Lemon curd, yogurt and almond cake SERVES 10 | PREP 15 MINS PLUS COOLING | COOK 45 MINS | EASY 200g unsalted butter, softened200g caster sugar4 eggs175g self-raising flour50g ground almonds100g natural yogurt100g lemon curd 15g whole almonds, finely sliced,or flaked almondsicing sugar, for dustingcrème fraîche, to serve 1 Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm cake tin with baking paper. Beat together the butter and caster sugar until pale and fluffy, then add the eggs, one at a time. 2 Fold in the flour, ground almonds, yogurt and half the lemon curd until you have a thick, creamy batter. Spoon the batter into the tin, then dot over the remaining lemon curd and gently swirl in using a skewer or the tip of…

Want to know how to boost energy when you’re tired? Energy can often feel like an elusive health currency. We all want it but, at times – even when we catch it for a little while – it can feel hard to maintain. We tend to think of low energy as a physical issue but the truth is that experiencing low levels of energy, particularly on an ongoing basis, can begin to impact our broader wellbeing, including our ability to be productive and achieve our goals beyond the day-to-day. Something that I have come to learn over years of working in clinical practice is that the basics do matter – and this is certainly true when it comes to energy. While gadgets and ‘magic’ pills can definitely have their merits,…

One of the latest pubs to undergo a refurb in the Oxford area is the 17th-century The Harcourt Arms. Head chef Olly Oakley (brother Will is GM) has peppered the menus with nods to Spain through bar snacks such as Friggitelli peppers, an enthusiastic use of rabbit as both chops and in rice dishes, and steaks cooked in a Josper charcoal oven. There’s a cosy and comfortable bar as well as a dining room, so you can eat as casually as you like. Local beers feature, there’s a splendid Sunday lunch which includes coal-fired carrots and, if you can’t make it home, book one of the ultra-comfy rooms upstairs. theharcourtarms.com Ashcombe and truffle gougères MAKES 25-30 | PREP 30 MINS COOK 50 MINS | EASY | V PASTRY 100ml whole…

SUSTAINABILITY IN WINE: PACKAGING Sustainability is a buzz word in the wine world just as in so many others, and producers now gladly proclaim their green credentials in vineyards and wineries. However, wine’s biggest environmental impact comes from the use of glass bottles – they account for around 68% of its carbon footprint. Not only do they take an enormous amount of energy to produce, their weight adds significantly to the carbon emissions of transport. Glass will always be the best choice for serious wines made for ageing, although they needn’t be in the very heavy bottles wrongly associated with quality. While there is now a welcome move towards lighter bottles, glass will always be carbon-greedy, and as the vast majority of wine we drink is downed soon after bottling,…

JOE & SEPH’S PEANUT BUTTER POPCORN Made using ManiLife deep roast peanut butter, this popcorn has a deeply nutty caramel flavour. The perfect movie night snack. £4,joeandsephs.co.uk SOMETHING & NOTHING CUCUMBER SODA Light and refreshing with a crisp cucumber flavour and touch of sweetness. £19.75/12-pack, somethingandnothing.co MALIKS BRITISH WILDFLOWER SOFTSET HONEY A creamy and mild honey with a delicate sweetness. Perfect on toast or straight from the jar by the spoonful. £7.50, malikshoney.com FATSO HOME RUN This chocolate bar combines sweet and savoury. It’s studded with salted pretzel, whole almonds and crunchy pieces of honeycomb in rich 60% dark chocolate. £6.75, sofatso.com OYL FOCUS MUSHROOM COFFEE A speciality coffee that blends 100% Arabica coffee with three types of organic mushroom – Lion’s Mane, Reishi and Cordyceps – to help calm…

SERVES 4-6 | PREP 10 MINS | COOK 35 MINS | EASY Heat 1 tbsp of vegetable oil in a pan and fry 350g of ready-made pork meatballs for 8-10 mins or until golden brown all over. Stir in 1 tbsp of butter, then sprinkle over 2 tbsp of flour. Add 400ml of beef stock, a splash at a time, until combined, then add 100ml of double cream. Simmer for 15 mins to thicken the sauce and cook the meatballs through. Stir in 1 tbsp of chopped dill and season well. While the sauce is thickening, layer a 200g bag of tortillas into a baking dish, scatter over 125g of grated Jarlsberg or other sweet, nutty, firm cheese, and bake in the oven at 200C/180C fan/gas 6 for 10 mins…

1 Biscoff and hazelnut blondies Squidgy and fudgy, these blondies are perfect with a cup of coffee. SERVES 12 | PREP 15 MINS COOK 45 MINS | EASY 200g salted butter, plus extra for the tin200g soft light brown sugar 200g white chocolate, chopped1 tsp vanilla extract3 eggs, beaten230g plain flour 100g blanched hazelnuts, toasted6 tbsp smooth or crunchyBiscoff spread 1 Butter a 20cm x 20cm square brownie tin and line with baking paper. Melt together the butter, sugar and 125g of the chocolate in a medium pan over a low heat. Once thick and glossy, remove from the heat and leave to cool for 10 mins. Tip in the vanilla and eggs, and beat to combine. 2 Sift in the flour and fold well to combine, then sprinkle in…

Chicken milanese SERVES 2 | PREP 15 MINS COOK 15 MINS | EASY 2 skinless chicken breasts30g plain flour1 egg, beaten50g soft white breadcrumbs10g parmesan, finely gratedneutral oil, for fryingspaghetti al pomodoro or ciabatta, to servebasil leaves, to garnish (optional) 1 Cut each chicken breast most of the way through the side and open out like a book. Cover with a sheet of baking paper and bash a few times until roughly 1cm thick. 2 Put the flour, beaten egg and breadcrumbs into three shallow bowls. Toss the parmesan through the breadcrumbs, and season the flour with salt and pepper. 3 Dust the chicken in the seasoned flour, coating all over, then dust off any excess and dunk into the egg. Transfer to the breadcrumbs and press down lightly to…

North Macedonia is a part of the Balkan region, surrounded by Albania, Greece, Bulgaria and Kosovo, part of the former Yugoslavia. Having been under Ottoman Empire occupation for over 500 years, its food is a melting pot of Turkish, Mediterranean and Slavic flavours. Seasonality governs how we eat and defines our food traditions – agriculture is huge and there are farmers’ markets around every corner, selling local cheeses, cold-pressed oils, produce and herbs. There are a few key ingredients native to the country that you will find all year round, such as fresh, creamy brined white cheese, most commonly made from sheep’s milk, and bieno sirenje – which translates as ‘beaten cheese’ – a hard, dry, cow’s milk cheese, naturally fermented in the sun and absolutely delicious cooked on the…

Gusbourne, Kent Relatively new to the UK wine game, Gusbourne’s first vintage launched in 2006 and it’s been winning prizes ever since. Gusbourne’s Blanc de Blancs 2018 was voted one of the 50 best in show wines at the Decanter World Wine Awards 2023. The vineyard is split across two sites – the one you can visit is near the village of Appledore, a short journey from Ashford or Rye. There are several types of tour you can take, including a self-guided version if you’re passing by. For a longer experience, try one of the collaborative experiences with The Gallivant hotel, which include wine tours and tasting, transfers to and from the hotel and, depending on the package, dinner and lunch. The Gallivant restaurant champions the seasonal ingredients found nearby,…

Just opened FREAK SCENE, BALHAM Chef Scott Hallsworth and Aussie comedian Adam Hills have opened the second outpost of this lively izakaya-style restaurant that’s big on tunes with your tacos, tempura and tataki. Small and neon-lit, its punchy flavours and potent cocktails are great for a gang, while sashimi omakase and a considered wine list with a nod to Scott’s Western Australian heritage make it equally suitable as a serious destination or date spot. freakscenerestaurants.com Revisiting TRIVET, BERMONDSEY Chef Jonny Lake, sommelier Isa Bal and team received their second Michelin star earlier this year. It’s the combination of creative, superbly cooked dishes and unstuffy ambience that makes this neighbourhood restaurant such a success. The likes of langoustine pici pasta, grilled sweetbread with smoked Maitake mushrooms and braised and roasted celeriac…

Lemon and elderflower maritozzi with pistachio and raspberry MAKES 16 | PREP 45 MINS PLUS RISING | COOK 15 MINS | EASY 550g strong white bread flour, plus extra for dusting250ml whole milk, warmed7g sachet of fast-action dried yeast 50g golden caster sugar1 tsp fine sea salt 1 lemon, zested3 eggs 50g unsalted butter, softened, plus extra for the bowl FILLING 600ml double cream 1 lemon, zested3 tbsp elderflower cordial 2 tbsp icing sugar, plus extra for dusting4 tbsp pistachio paste or pistachio butter 4 tbsp raspberry jam TO DECORATE 25g shelled pistachios,finely chopped3 tbsp freeze-dried raspberries 1 Put the flour in the bowl of a stand mixer along with the milk, yeast, sugar, salt and lemon zest. Beat two of the eggs and add them, too. Mix with the…

Lamb biryani SERVES 4 | PREP 20 MINS PLUS MARINATING | COOK 1 HR 20 MINS MORE EFFORT 500g lamb leg, cut into small chunks (bone-in is preferable) BIRYANI GARAM MASALA 1 tsp shahi jeera seeds or cumin seeds6 green cardamom pods1 black cardamom pod3cm cinnamon stick or cassia bark3 cloves2cm piece of mace or ¼ tsp ground mace (optional) MARINADE 3 garlic cloves, grated4cm piece of ginger, grated1 green chilli, finely choppedlarge handful of coriander, choppedlarge handful of mint leaves, chopped1 kiwi, peeled and mashed into a paste with a fork3 tbsp natural yogurt4 tbsp passata2 tsp paprika1 tsp chilli powder5 tbsp crunchy golden fried onions½ lime, juiced RICE 300g basmati rice4 cloves4 green cardamom pods2 bay leaves1 tsp cumin seeds2 chillies, slit vertically1 tbsp ghee or neutral oil…

20-minute tomato and butter bean traybake SERVES 4 | PREP 2 MINS | COOK 18 MINS | EASY | V GF 2 tbsp light olive oil, plus extra for the dish1 red onion, cut into 10 wedges1 fennel bulb, cut lengthways into 1cm slices2 tbsp red wine vinegar600g jar of butter beans, drained1 tbsp rose harissa paste300g cherry tomatoes, halved20 black olives, pitted150g ball of mozzarella, torn in bite-sized chunks½ small bunch of oregano½ small bunch of basil crusty bread, to serve (optional) GARLICKY VINAIGRETTE 3 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar½ lemon, juiced½ tsp dijon mustard½ tsp honey 1 garlic clove, finely grated 1 Heat the grill to high. Lightly oil a deep 30cm x 40cm roasting dish and, in it, toss the onion and fennel with…

3 INGREDIENT COCKTAIL Iced tea A simple combination worth making carefully to get the best flavour. Put two handfuls of ice in a heatproof jug. Put 1 tbsp of assam tea leaves into a teapot and pour over 200ml of boiling water, steep for 30 seconds then strain into the ice-filled jug and add 2 tsp of golden caster sugar. Allow to cool completely, stirring occasionally. Pour the cooled sweet tea into a tall glasses with more ice, lemon wedges and a sprig of mint, if you like. To make a boozy version add up to 25ml of bourbon whiskey per person – we like Woodford Reserve. As iced tea is relatively light, a little goes a long way. HOME BAR HACKS For punchier punches, try these three tips 1…

Light, bright and roomy, this restaurant/wine bar is a new venture from the team behind Perilla. One of its USPs is the individual cutlery drawers in the tables, which house complete table settings – this creates uncluttered tables with more room for food. The menu is modern Mediterranean – salt cod comes in churro form rather than as fritters, on a plate of romesco sauce; panzanella is made with radicchio; and scallops are fluffy with cauliflower mushroom and dripping with buttery juices (you’ll need the pepper dulse focaccia for mopping them up). Spanakopita is reimagined as a neat, ultra-crisp, sausage roll like affair. And there are three desserts, one of which is the lush portokalopita (opposite) made with crumbled filo pastry. morchelladining.co.uk Blood orange and black olive portokalopita SERVES 6…

I’m Ana Ortiz, chef-director of Fire Made, designers and makers of fire cooking equipment made in England. I live in Somerset with my husband, Tom, and our daughter, Isabella. The kitchen is open-plan and goes out to our patio and garden. It is also attached to a big old cellar as it is an Edwardian house and so has plenty of pantry space. The wow factor of this house is the view across the Blackmore Vale, and the kitchen enjoys this outlook, which was a huge bonus as we spend so much time in here. The first thing we did was to change the window to big folding doors, so we have a real connection with the outdoor area. The kitchen was simply designed, so it was easy to style.…

“Oh my goodness, what a delicious recipe. Nice and spicy and so easy to prep. It was freezing out and came home to a lovely aroma and this heartwarming meal. I served it with mashed potatoes…. Ummmmm!” olivemagazine.com user ‘aBFkb5G6ZPcITHOJ0vtA-6ZW7L8f6R’ Slow-cooker sausage casserole SERVES 4 | PREP 15 MINS COOK 3 HRS 15 MINS | EASY olive oil, for frying8 herby sausages6 slices of streaky bacon, chopped1 large leek, sliced1 garlic clove, sliced glass of white wine100ml chicken stockpinch of dried chilli flakes2 tbsp tomato purée3 roasted red peppers from a jar, chopped400g borlotti beans, drained and rinsedsmall bunch flat-leaf parsley, roughly chopped 1 Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really…