Lulu Grimes, olive magazine’s deputy editor, spends most of her time exploring corners of the food world. Here, she brings you her favourite recipes, trends and insider knowledge.
"Dried Serbian gooseberries from Carpo. Where raisins and currants can be too sweet, these gooseberries have a sourish, sharp tang which make them a far more interesting ingredient to sprinkle on your yoghurt or add to your baking."
Read the article here!