What olive magazine ate this week: 1/10/2015

In the first of a new series, olive magazine editor Laura Rowe discusses the best team snaffles over the past week.

1. Our deputy ed Lulu bought tomatillos from Natoora via Ocado and made herself a green salsa


2. Most of the team have been heard nibbling on 9Bars (packed with energising seeds, sometimes cacao and fruity bits, and free from gluten, wheat, egg and yeast) at their desk first thing. A natural (and satisfying) boost before the morning Joe. Dentil floss on standby. 

3. Janine, food ed, had a houmous epiphany on a shoot this week, discovering the creamiest readymade stuff on the market: Yarden’s silky smooth dip (widely available in supermarkets). Janine can’t prove that they peel each chickpea to achieve this level of perfection, but she says that it certainly tastes like it! Race you to the tills…

4. Those aubergine fries at Spuntino, with fennel dressing. *Insert hearts-for-eyes emoji*. What makes this better? That the recipe’s in the new cookbook, which is out now. 

5. It’s been a busy week in the olive test kitchen, but one of the highlights was the frozen, readymade Yorkies from Lidl. Crisp, chewy and with all the flavour of proper beef dripping, they’re the most acceptable form of cheating. Just don’t tell gran on Sunday. 

6. The remains of a pre-Christmas panettone from Carluccio’s, just to remind ourselves that it is the best out there. I say ‘remains’ because we have to fight deputy ed Lulu for it. It’s her favourite. 

7. A Bleecker burger from Meatopia (top image, above). And no, we definitely didn’t get meat sweats. (Might be lying.) 

8. Leeks from the grill with fried egg and parmesan at the new Drake & Morgan in King’s Cross. Meat-free food done well. (And yes, this was post Meatopia.) 

9. Vadouvan mash, lemon cucumber kohlrabi, lamb breast confit and an olive jus at Grain Store: the perfect summer-to-autumn transition dish.

10. Sea-salted butterscotch brownies delivered through the post from B is for Brownie. Fudgy, sweet, salty and sticky. A bunch of flowers will never be acceptable again. 

11. Spelt brioche. Yes, it’s an actual thing, and really rather good, thanks to MasterChef: The Professionals finalist, Sven-Hanson Britt. We tried it at a Spelt Feast Night at Kilver Court.

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