THE Greatest hits

Olive has been supporting the British restaurant scene since 2003, and while we all have to take an enforced break from eating out right now, we wanted to pay tribute to some of the greatest chefs, restaurants and recipes that have graced our pages over the past 17 years. The recipes have been chosen with the current situation in mind – simple ideas that call for minimal, easy-to-get (hopefully) ingredients – but there are plenty more recipes, from chefs across the UK, available at Olive magazine.com. Remember, you can search by ingredient, cuisine and occasion for any recipe you like, plus if you’re looking for ways to escape the boredom, you could always listen to our award-winning podcast while you cook.

Cauliflower shawarma, pomegranate, tahini and pine nuts

1 HOUR | SERVES 2-4 | EASY | V

This recipe, shared with us in 2015 by Josh Katz of London’s Berber & Q, signified one of the biggest shifts in the food world in recent years. Cauliflower became trendy – it was riced, it was sliced into steaks, it was baked whole – and vegetables in general became the stars, not the side act. If you have access to outdoor space, this is a great excuse to get some fresh air and fire-up the BBQ. Otherwise, follow the cook’s notes for instructions on how to cook in the oven. Like all of our featured chefs and restaurants, Berber & Q Grill House and Berber & Q Shawarma Bar had to close during the coronavirus crisis, but Josh and co-founder Mattia Bianchi have launched Berber & You to raise funds to deliver their food to NHS workers around London. 100% of the money raised will be spent on supplies and staff to cook it all – donate what you can at berberandyou.com. You can also support the team by buying a signed copy of the Berber & Q book and restaurant merch (including some snazzy t-shirts) at shop.berberandq.com. Follow @berberandq for updates

cauliflower 1 whole
tahini 80g
lemon juice 2 tbsp
garlic 1-2 cloves, crushed
sea salt flakes
pomegranate molasses 1 tbsp (mixed with 1 tbsp of water)
pomegranate seeds 2 tbsp
pine nuts 1¹/2 tbsp, toasted dried rose petals 1 tsp (optional, see cook’s notes)
olive oil
flat-leaf parsley finely chopped to make 1¹/2 tbsp

SHAWARMA-SPICED BUTTER

unsalted butter 100g, room temperature
lemon 1, juiced
garlic 1 clove, crushed
coriander finely chopped to make 1¹/2 tbsp
ground cinnamon 1 tbsp
sumac 1 tbsp
ground cumin 1¹/2 tsp
ground allspice¹/2 tsp
nutmeg a pinch of grated
ground cardamom a pinch

• Trim the outer cauliflower leaves, but don’t be afraid to leave some on – they taste good and look great when charred and crisped.

• Put the cauliflower in a large pot in enough salted water to cover it, and bring