Olive July 2022

O JULY 2022 July 2022 cook discover unwind UK £5.50 Crab and prawn cocktail rolls • Gooseberry frangipane bars • Lamb and halloumi burgers • Yogurt and honey panna cotta • Squid with chilli and garlic coolKeep your Watermelon and prawn no-cook dishes noodle salad for summer Omagazine.com CAN $14.50 US $13.50 AUS $14.99 easy party menu for 12 SPMEAACSHHEMDELBA PAVLOVA Ben Tish’s modern vintage ki tchen HOW TO BBQ SUSTAINABLY TRY SOMETHING NEW Steak with chimichurri • Sea bass and spinach borani Paneer kati rolls • Aubergine ’nduja spaghetti



welcome You can now save and rate your favourite O recipes Seasonally, July is a high point in the year and this New! issue really makes the most of the ingredients you’ll be buying. We’re celebrating salads with a no-cook Get started at feature featuring fabulous looking and tasting Omagazine.com/register recipes, such as the watermelon and prawn salad with chilli mint dressing on the cover. Look on p30 O – the smoked mackerel caesar is exactly what a MAGAZINE recipe twist should be, and the smashed peach PODCAST melba (p33) is the dessert of the season. The O podcast is In this month’s effortless! feature we’ve planned now released weekly a summer evening drinks party with a bellini bar on a Friday. In each episode, deputy (and crab and prawn rolls with crisps) that your editor and host Janine guests will love. If summer means spending time tending a BBQ , will ask chefs and discover what ingredients a butcher, a fishmonger and a greengrocer cookery writers to share most like to cook over coals. And, if you need extra inspiration, there’s 10 things we need to a free supplement with this issue featuring our 20 best summer know about their entertaining recipes that will delight friends and family. specialist subject. This month’s restaurant feature takes a deep dive into venues that have specialisations, from Roketsu, a Japanese kaiseki that seeks bringing you balance and harmony in every bite, to Leeds bao bakery Little Bao Boy the best that’s developed a specific flour for fluffy buns. These are the extreme ends to which a dedicated team will go to make your meals out as Meliz Berg brilliant as they can be. Try Meliz’s vibrant Lulu Grimes, managing editor Cypriot recipes, @Omagazine @lulugrimes including halloumi and black olive this month I’m... cake (p74). looking at reading eating Ben Tish Vintage finds on @llgfound on My America: Recipes from a My obsession with tinned fish Instagram. Sasha Wilkins has continues with Thai brand Smiling Explore the chef and beautiful big blue and white platters Young Black Chef by Kwame Fish’s fantastically named crispy cookery writer’s and plates that I covet. Onwuachi with Joshua David baby clams. Delicious on noodles eclectic east London Stein (£27.93, Knopf). More than and in omelettes folded over fresh kitchen (p84). recipes, this book travels with French mint and coriander. Available from cookery trained Kwame as he several online retailers from £1.30. Cherry Tang investigates his family roots and explores the recipes and ingredients The supper club of the African diaspora. I’m planning host shares stories on making puff puff next. and cooking techniques from HOW TO CONTACT US General enquiries: [email protected] Cantonese cuisine For subscription queries: please call 03330 162 127 or visit buysubscriptions.com/contact (p100). On the cover Recipe ANNA GLOVER Photograph KAREN THOMAS Styling FAYE WEARS Food styling ESTHER CLARK July 2022 Omagazine.com 3

cook | 15 discover | 57 unwind | 83 July contents unwind Recipe inspiration discover index 105 7 What’s new for July 58 Eat in, eat out 84 Kitchens to covet ALL THE INFORMATION IN THIS MAGAZINE WAS CORRECT AT THE TIME OF GOING TO PRINT This month’s best new products, plus how to Three recipes and a cocktail from Plaza Khao Ben Tish’s eclectic Victorian-inspired kitchen make anardana paneer kati rolls Gaeng, a southern Thai restaurant in London 88 Bolthole cook 62 Specialist subjects Escape to The Rectory in the Cotswolds 16 Cook with the season The restaurants delivering hyper-focussed eating experiences 92 Weekend menu Use July’s best produce in new dishes 66 Pro vs punter Three classic dishes with a twist from floating 26 Time to chill out London restaurant Caravel Eileen Twum and an O reader test Arcade Quick and clever no-cook recipes to keep you Food Hall on London’s Oxford Street 96 Kitchen therapy and your kitchen cool 69 Craving Our guide to making pickled beetroot at home 35 The dishes causing a stir across Instagram and 98 At home with Rosie Birkett A 12-person menu for a summer evening on restaurant menus this month drinks party The joys of summer fruit and garden aperitivo 71 Wine 40 Play with fire 100 On the O podcast Spanish cava’s sparkling comeback A fishmonger, butcher and grocer give their top Cherry Tang on Cantonese food and cooking summer BBQ recipes 72 The Measure & don’t miss 44 Everyday healthy Step into summer with spicy margaritas, beer cocktails and ice cider 24 Subscribe today Five easy veggie midweek meals 74 Cook like a local: Cyprus Get a stainless steel cocktail kit when 52 Three ways with: Turkish pepper flakes you subscribe Explore the many complex flavours of this Use this traditional condiment to add mild heat eastern Mediterranean island 91 Coming next month and peppery fruitiness to these easy dishes 78 10 things I love about... A sneak peek at our August issue 54 Cook a classic Rajiv KC explains what makes the food of Reader offers Learn how to make cannoli, a sweet Sicilian pastry Nepal so special 70 Save 20% on Samuel Groves stainless steel 105 Index Easy on the eye and simple ‘forever’ pans to make, thanks to shop-bought ingredients and Find the recipes you’ve been looking for no fiddly techniques. These recipes can be made 82 A great deal on Canary Island date palms ahead or require 30 minutes or less of prep – 106 Today’s special they’re go-to ideas for entertaining special guests. from YouGarden Gin-cured trout with yogurt purée and cucumber salsa from Chelsea’s The Surprise O is brought to you by the same team as BBC Good Food, Britain’s leading food media brand. As you’ll see from Our Commitment on page 104, we’re committed to improving diversity and inclusivity, and work with a wide range of contributors to drive authentic change. There’s so much more to explore beyond the pages of your magazine, including recipes, award-winning podcasts and videos showcasing cooking skills and techniques on Omagazine.com. 4 July 2022 Omagazine.com

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inspiration SHOOT DIRECTOR: CLOE-ROSE MANN. PHOTOGRAPH: KRIS KIRKHAM. STYLIST: LUIS PERAL. FOOD STYLIST: KATIE MARSHALL inJULsYpiration This month’s must-have kitchen shelf goodies, where to find Hong Kong french toast, and how to share your effortless tips for the chance to win a top notch knife set Gurdeep discovers... anardana powder Trends expert Gurdeep Loyal experiments with this sour, fruity Indian condiment What is it? Anardana powder is a pantry staple in Indian and Persian cuisines, made from dried and ground pomegranate seeds. It has a sweet-tartness and fruity tang that tastes a little like sumac and tamarind combined together. How to use it It adds sour depth to slow-cooked strews, a hit of sharp flavour to marinades – such as in this recipe – or can even be sprinkled onto salads as a zippy final garnish. Anardana comes in a variety of grinds which can vary from a finely crushed red powder to more of a purple coarse rubble and whole dried pomegranate seeds. It’s an ingredient used often on the menus of flavour- forward restaurants Jikoni and Kutir in London, and the hip restaurant Anardana in New Delhi, India. Where to find it We got ours from spicemountain.co.uk. Turn over to find out how to use anardana powder to make anardana paneer kati rolls July 2022 Omagazine.com 7

Anardana paneer kati rolls 30 MINUTES + MARINATING | MAKES 4 | EASY | V coarse anardana powder 2 tbsp garlic 2 large cloves, crushed olive oil 2 tbsp lemon 1, zested and juiced paneer 400g red onion 1, sliced into thin rings mint sauce ½ tbsp natural yogurt 4 tbsp chapatis or tortilla wraps 4 coriander a handful of leaves 1 In a large bowl, whisk together the anardana powder, ½ tsp of fine sea salt, the crushed garlic, olive oil, 1 tbsp of lemon juice and the lemon zest. 2 Chop the paneer into 11/2cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes. 3 Meanwhile, make some pickled onions by mixing the onion rings with 2 tsp of lemon juice and 1 tsp of fine sea salt – leave to marinate for 20 minutes. Prepare the minty yogurt by mixing together the mint sauce and yogurt. 4 Heat the oven to 195C/fan 175C/gas 5. Bake the paneer pieces for 15-20 minutes, flipping halfway, until just charred on the outside. 5 Stuff warmed chapatis or tortillas with the baked paneer. Drizzle over the minty yogurt, scatter over some pickled onions and coriander, and roll up tightly. PER SERVING 652 kcals | fat 39.5G saturates 17.4G | carbs 38.4G | sugars 10.9G fibre 1.2G | protein 34.9G | salt 2.7G Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food. He’s also a food writer and curator of online platform Mother Tongue, with his first recipe book set for release next spring. @gurd_loyal 8 July 2022 Omagazine.com

inspiration kitchen shelf This month’s must-try goodies Itsu chicken tang’bao dumplings Squished Rescue blueberry Manomasa queso blanco & Seggiano semi fresh herbs Ready in just three minutes, these energy balls lemon drop chilli tortilla chips Teaming the convenience of dried dumplings have a hearty chicken Made from surplus blueberries, These tortilla chips hit first with a herbs with a great freshness, these and shiitake mushroom base with these sweet, tart snacks can be savoury cheesy flavour, followed by semi-dried herbs are partially cured a bright note from the ginger. Serve crumbled onto vanilla ice cream a citrus touch and slight heat that in rock salt, resulting in aromatic, with a homemade dipping sauce as a topping or served up as a lingers. Delicious on their own, delicious flavours you can add to to enjoy an easy starter. £3.95 healthier cake pop. £6.49 (5 x 40g), they also make an elevated nacho any Italian dish. £17.50 bundle (280g), Tesco wearesquished.com base. £2 (160g), Sainsbury’s (18g each), seggiano.com SHOOT DIRECTOR: CLOE-ROSE MANN. RECIPE PHOTOGRAPH: KRIS KIRKHAM. STYLING: LUIS PERAL. FOOD STYLING: KATIE MARSHALL Black truffle ranch dressing Griddle waffles Tracklements Special Edition Gressingham duck burgers Speckled with black truffle pieces, Toasted from frozen, these waffles coriander & chilli chutney Packed with hoisin and spring this dressing combines the creamy, are crispy on the outside, soft on This vibrant chutney is rich in onion seasoning, these duck tangy essence of ranch with the the inside with a light sweetness. aromatic coriander and punchy burgers are slightly sweet with umami, mushroom-like flavour of Add maple syrup and cream for a green chilli with a little cider hints of orange. Fry as a regular truffle. Elevate a classic caesar salad quick brunch or try an American- vinegar tang – delicious used burger or mould into meatballs or serve alongside chunky chips. style dinner of chicken and waffles. on grilled lamb or falafels. with some breadcrumbs for a quick £11.95 (250ml), trufflehunter.co.uk £2.99 (200g), ocado.com £3.50 (200g), tracklements.co.uk appetiser. £3.80 (227g), ocado.com Coombe Farm organic rose Maunika Gowardhan meal kit veal taster box If you haven’t time to try one New from award-winning Coombe of Maunika’s brilliant recipes on Farm comes this box of tender Omagazine.com, why not order organic veal. The range makes use a meal kit feast by the brilliant chef of surplus bull calves in the dairy herself? Mix and match options industry, which are fed an organic include her legendary rich butter protein-rich diet to produce highly chicken with jeera rice, pink pickled nutritious meat. You’ll find six onions and fresh parathas. Better carefully curated cuts, from osso still, all the packaging is recyclable. buco to rib-eye steak, plus a recipe From £17, finishandfeast.com by chef Ed Smith. £60.60, coombefarmorganic.co.uk July 2022 Omagazine.com 9

MUST-TRY TREND: HK french toast Your O favourites What we’ve spotted Recipes readers are sharing online Hong Kong-style french toast is a clever upgrade on the nostalgic weekend breakfast and hails, of course, from Hong Kong. Spongy milk bread slices are stuffed with peanut butter to create a thick sandwich, which is then shallow- or deep-fried in an egg coating, resulting in a crispy, golden creation that has a rich, custard-like interior. The french toast is then drizzled in condensed milk and topped off with a generous cube of butter for an indulgent sweet treat. Where to find it In west London’s Wun’s Tea Room & Bar, HK french toast is served with cheese and peanut butter, creating a rich combination. In east London, Sichuanese food restaurant Facing Heaven keeps it simple by adding malt powder alongside thick condensed milk. Meanwhile, milk tea specialist HOKO experiments with more savoury flavours on the menu, offering six types of Hong Kong-style french toast, including the matcha with matcha lava and powder with whipped mascarpone, and the savoury Golden Yolk, which has salted egg yolk, cream cheese and shredded pork floss. listen up! TOMATO AND RED PEPPER SOUP “This soup is such a warming recipe and WHAT’S NEW perfect for quick meals. Bonus point for being cheap to make too!” @blurredlimes.x on the O podcast? CHEESE AND MARMITE FLAPJACKS “These savoury flapjacks are so delicious Have you heard the new O podcast? Each episode, O’s deputy editor and they’ll be gone before you know it! So podcast host Janine asks characters from quick and easy to make too.” @ibs.isabel the food world to share the top 10 things we need to know about their specialist CHERRY JAM AND ALMOND GALETTES subject, and there’s also a bonus “I love that this recipe takes all the classic cherry Effortless! episode where they give us their best kitchen hacks, cheats and tips. bakewell flavours and gives it a modern twist! Brand new episodes are released every The crisp puff pastry and the sharpness of the Friday – listen out for John Gregory-Smith on clever kitchen shortcuts to make life cherries works deliciously with the sweet, easier, and Catherine Phipps on modern pillowy frangipane.” @adamandtheplants pressure cooking. Find these recipes at Omagazine.com 10 July 2022 Omagazine.com and share your favourites on #Omagazine

PHOTOGRAPH: STEVE RYAN Make a reservation inspiration 3 must-visit restaurants COMPETITION RECENTLY OPENED… Share your effortless! Acme Fire Cult, London E8 ideas with us and WIN! Andrew Clarke and Daniel Each month on our effortless! feature we share genius Watkins put the spotlight on buys and clever tips to make entertaining a breeze. vegetables in their new live-fire Tell us your own that you use at home for the chance joint at Dalston’s 40FT Brewery. to win a ProCook knife set and whetstone. Enjoy grilled leeks with pistachio romesco, sweet and sour Deputy food editor Adam Bush says: beetroots and coal-roasted “This month we’ve transformed shop-bought celeriac with mushroom-kelp prawn cocktail into fancy prawn and crab XO straight from the fire on the brioche cocktail rolls, and made the easiest, canopy-covered terrace. Beer effortless summer berry dessert.” by-products feature in ferments and hot sauces, and 10 beers are HOW TO ENTER: available on tap, including a lager 1. Tell us your best effortless! idea that you brewed with ancho chillies. acmefirecult.com use at home. 2. Send a photo showing us what you do. REVISITING… 3. Use #Oeffortless! or email us on Sonny Stores, Bristol [email protected]. 4. We’ll feature the winner in a future issue. During lockdown, Mary Glynn and Pegs Quinn provided pizzas Win this ProCook Professional for Bristolians under the guise of X50 Chef knife set and whetstone The Lockdown Pizza Company, which upscaled into an WORTH Italian-inspired neighbourhood £143! restaurant in September 2020. This summer, Pegs will cook Designed for professional chefs as well as home cooks, the brand new with ex-colleagues from his Professional X50 Chef knife range from ProCook offers a knife for every River Café days and other big task. Inspired by classic French styling to offer comfort, control and names in a series of one-off elegant good looks, each knife features contoured triple-rivet handles guest chef dinners. Look out and the finest German X50 stainless steel blades. Keep your knives for Anna Tobias (12 July) and sharp and in tip-top condition with ProCook’s double-sided whetstone. chef and author Ixta Belfrage (9 August). sonnystores.com TERMS AND CONDITIONS Competition open to entries from residents in the UK, over the age of 18. Send us your entries by 13 July 2022 at 23.59. For full terms and conditions, visit Omagazine.com/effortlesscomp. COMING SOON… The winner of May’s effortless! competition Emilia, Ashburton is O reader Jasmine Doyle, with her easy yet delicious vanilla vodka strawberry lollies – blitz Ducksoup’s Clare Lattin and 650g of strawberries in a high-speed blender Tom Hill are opening a tiny food until smooth; stir in 75ml of vanilla vodka and 45ml of sugar and wine bar on the edge of syrup; transfer to lollipop moulds, then into the freezer; add Devon’s Dartmoor National lollipop sticks after an hour of freezing. Congratulations, Jasmine! Park. There will be one short seasonal menu each day, which will take its lead from whatever the duo fancy cooking. Watch this space for more details. emiliaashburton.co.uk July 2022 Omagazine.com 11

SUSTAINABILITY Objects of desire Tips for greener travel As soon as the heat hits in the summer, we’re at the If you’re currently planning a holiday and beach in spirit, if not body want to do it in a way that’s more sensitive to the planet, then Richard Hammond’s LES OTTOMANS BLUE FISH CERAMIC PLATE new book The Green Traveller is a fount £77, anna-nina.nl of knowledge. Richard has been running greentraveller.co.uk since 2006, so he’s done Full of character and hand-painted detail, the hard yards on this subject. This book will this plate will bring some colour to your help you evaluate how you travel, where to summer entertaining – perfect to zhuzh go and what to do when you get there, as up some nibbles with your sundowners. well as give you suggestions for places to visit. Tips include how and where to look for green credentials, what to pack and UK, European and worldwide eco labels that can be trusted. Don’t assume that cycling to a campsite is your only holiday option, though it’s a good one if that’s what you like – there are beaches to visit, city breaks just a few hours away by train (the map of European train connections is a real eye-opener if you’ve never really thought about it before) and hotels with natural swimming pools. You’ll find The Green Traveller (Pavilion) available to buy at greentraveller.co.uk. Scan SEAWEED PRINT LINEN APRON WORDS: ALEX CROSSLEY, BEN CURTIS, MAGA FLORES-TREVINO, LULU GRIMES, JANINE RATCLIFFE and cook! £55, molesworthandbird.com You can now easily swipe Molesworth & Bird hand-presses foraged seaweed through our brand-new from the South West coast to create stunning items video feed to watch your – we love this serrated wrack and dulse linen apron. favourite O content. Omagazine.com/bouncr Explore to find thoroughly tested seasonal recipes and videos from our cookery team. PLUS! expert health tips. Scan the QR code or go to: SHRIMP EMBROIDERED NAPKIN Omagazine.com/bouncr £18, theconranshop.co.uk 12 July 2022 Omagazine.com Detailing to die for, with striking blue stitching and a charming little shrimp in the corner, these napkins are a kitsch must-have.

CRAFTED BY FOURTH GENERATION LANCASHIRE CHEESEMAKERS. YOU CAN TASTE WHEN IT’S WAITROSE . SHOP IN STORE OR AT WAITROSE .COM CHIPOTLE CHILLI FIRECR ACKER MELTING CHEESE DIP Waitrose Summer Chipotle Chilli Firecracker Melting Cheese Dip 200g, £4.50, £22.50/kg. Selected stores. Subject to availability. Minimum online spend and delivery charges apply. Prices may vary in Channel Islands, Little Waitrose & Partners and concessions.



cook No-cook summer dishes for chilled alfresco dining, an effortless evening drinks party menu for 12, plus clever sustainable, seasonal barbecue ideas Smoked mackerel caesar salad (recipe on p30) July 2022 Omagazine.com 15

Cook with the season Make the most of July’s seasonal ingredients Recipes ADAM BUSH Photographs KRIS KIRKHAM in season Aubergine and ’nduja spaghetti this month 30 MINUTES | SERVES 2 | EASY apricots aubergines aubergine 1, cut into 3cm chunks basil olive oil 2 tbsp broad beans ’nduja 50g cherries garlic 2 cloves, finely chopped gooseberries cherry tomatoes 400g tin peppers spaghetti 200g tomatoes parmesan 25g, finely grated basil a handful of leaves 1 Toss the aubergine with the olive oil and some seasoning in a bowl. Heat a non-stick frying pan over a high heat and cook the aubergine pieces for 6-8 minutes, tossing every now and again, until charred and beginning to soften. Scoop out onto a plate. 2 Reduce the heat to low and add the ’nduja and garlic, and fry for a few minutes until all the oil has been released from the ’nduja. Tip in the tomatoes and return the aubergine to the pan along with a splash of water. Simmer for 10 minutes until the mixture is thickened and the tomatoes have broken down slightly. Season. 3 Cook the spaghetti in a large pan of boiling salted water following pack instructions. Use tongs to transfer the pasta to the sauce and toss well, adding a little of the pasta water to loosen, if needed. Divide between bowls and scatter with the parmesan and basil leaves before serving. PER SERVING 713 kcals | fat 29.3G saturates 9.2G | carbs 86.2G | sugars 12.4G fibre 9G | protein 21.7G | salt 1.2G 16 July 2022 Omagazine.com

cook seasonal aubergine Although technically a fruit, the aubergine is a popular vegetable around the world. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. But you can also find long, thin aubergines and small pea aubergines that are green and white. Look for unblemished, shiny, taut skin when buying. July 2022 Omagazine.com 17

Paprika-crusted hake with chorizo, broad beans and potatoes 35 MINUTES | SERVES 2 | EASY | GF new potatoes 400g, halved or quartered fresh broad beans 200g, double podded if you prefer chorizo 100g, cut into small cubes extra-virgin olive oil 1 tbsp, plus a drizzle garlic 2 cloves, chopped hake 2 thick fillets smoked paprika ½ tbsp lemon ½, cut into wedges mayonnaise or aïoli to serve 1 Cook the potatoes in a large pan of lightly salted boiling water for 10-12 minutes or until tender, then drain. Cook the beans in another pan of boiling salted water for 2-3 minutes or until just tender, then drain well. 2 Meanwhile, fry the chorizo in a large non-stick pan with a drizzle of oil over a medium heat for 10 minutes until the fat has rendered and the chorizo is crisp. Scoop out onto a plate using a slotted spoon. Tip the potatoes into the pan and cook for 15 minutes, tossing regularly, until very crisp. 3 Add the garlic and beans, and toss for a few minutes before returning the chorizo to the pan. Keep warm. Put the hake fillets on a plate, drizzle with the oil and coat in the paprika and some seasoning. Heat a non-stick frying pan over a medium-high heat and cook the hake for 2-3 minutes on each side until caramelised and cooked through. 4 Divide the potatoes and beans between plates, top with the hake fillets and serve with lemon wedges for squeezing over, and mayo or aïoli. PER SERVING 605 kcals | fat 26.4G saturates 7.5G | carbs 36.6G | sugars 4.3G fibre 13.4G | protein 48.6G | salt 2.2G 18 July 2022 Omagazine.com

cook seasonal broad beans Sometimes called fava beans, broad beans come in long pods that need to be removed before cooking. The bean itself has an outer skin, which can be eaten or removed (known as double podding) – this is made easier by cooking for 1 minute in boiling water to loosen the skins. July 2022 Omagazine.com 19

Muhammara with herby grain salad, feta and flatbreads Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. 40 MINUTES | SERVES 4 AS A SIDE OR LIGHT LUNCH EASY | V freekeh 200g flat-leaf parsley a small handful, chopped mint a handful of leaves, chopped red onion 1/2, finely chopped lemon 1, juiced pomegranate molasses 2 tbsp extra-virgin olive oil 3 tbsp walnuts a handful, toasted and chopped feta 75g, crumbled flatbreads to serve MUHAMMARA red peppers 3 walnuts 50g sourdough a slice (about 50g), cut into pieces extra-virgin olive oil 1 tbsp, plus a drizzle pomegranate molasses 2 tbsp garlic 1 clove, roughly chopped 1 To make the muhammara, hold the peppers over the flame of the hob using metal tongs, turning for 8-10 minutes or until well charred all over and softened. When all the peppers are charred, transfer to a bowl and cover. Alternatively, slide the peppers under a hot grill, turning regularly until blistered and charred all over. Once cool, remove and discard the skins, seeds and stalks. 2 Heat the oven to 200C/fan 180C/gas 6. Tip the walnuts onto a baking tray and the sourdough onto a second tray. Drizzle the bread with a little oil. Toast the walnuts in the oven for 3-5 minutes, tossing halfway through, until slightly darkened. Toast the bread for 10-12 minutes or until lightly golden. Remove both from the oven and cool. 3 Tip most of the walnuts and bread into a high-powered blender with the roasted red peppers, oil, molasses, garlic and seasoning. Whizz until smooth, adding a little more oil to bring it together if needed. The muhammara will keep in the fridge for a week. 4 Cook the freekeh in a large pan of lightly salted boiling water following pack instructions, then drain well. Cool and tip into a large bowl. Add the herbs, onion, lemon juice, molasses, oil and some seasoning, and toss well. 5 Spread the muhammara onto a platter, then pile on the herby freekeh. Scatter over any reserved walnuts and the feta, then serve with flatbreads. PER SERVING 561 kcals | fat 28G saturates 5.8G | carbs 56.2G | sugars 19.1G fibre 11.7G | protein 15.1G | salt 1.3G 20 July 2022 Omagazine.com

cook seasonal red peppers Sometimes known as bell peppers, these come from the capsicum family but aren’t hot like their chilli cousins. Instead, they have floral, sweet flesh and keep really well in the fridge. When buying, avoid any peppers with soft or wrinkled flesh. July 2022 Omagazine.com 21

Chicken and gooseberry tagine gooseberries Choose red gooseberries for this tagine to bring From the currant family, these tart, grape-sized berries some sweetness and tartness to the dish. are perfect in puddings. There are two varieties: one with a green-yellow hue and another with red skin. When 1 HOUR 20 MINUTES | SERVES 4 | EASY | LC buying, look for plump, firm fruit with taut skin that yields slightly when gently pressed. olive oil 3 tbsp skinless chicken thigh fillets 8, cut into chunky pieces onions 2, thinly sliced ground turmeric 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp rose harissa 1 tbsp tomato purée 1 tbsp chopped tomatoes 400g tin chicken stock 500ml red gooseberries 200g ripe, trimmed of any stalks coriander a handful, chopped couscous to serve 1 Heat 1½ tbsp of olive oil in a casserole or tagine over a medium-high heat. Season the chicken pieces well, then fry in batches for 5-6 minutes, flipping halfway through, until golden brown. Scoop out onto a plate. Add the remaining oil and the onions to the pan, and fry with a pinch of salt for 10 minutes until the onions are soft and slightly caramelised. 2 Add the spices, harissa and tomato purée, and fry for 2 minutes before tipping in the tomatoes and stock. Return the chicken to the pan, then bring to the boil, cover, reduce the heat and simmer gently for 45 minutes or until the chicken is tender and the sauce reduced. 3 Add the gooseberries and simmer for 10 minutes until they are just softened, then stir in the coriander and serve with couscous. PER SERVING 351 kcals | fat 18.6G saturates 3.8G | carbs 14G | sugars 12.4G fibre 5.8G | protein 28.9G | salt 1G 22 July 2022 Omagazine.com

SHOOT DIRECTOR: CLOE-ROSE MANN. STYLING: LUIS PERAL. FOOD STYLING: KATIE MARSHALL Gooseberry frangipane bars cook seasonal 1 HOUR + COOLING | CUTS INTO 16 | EASY Love your leftovers gooseberries 400g ripe, trimmed of any stalks Make the most out of a golden caster sugar 400g glut of seasonal produce ready-rolled shortcrust pastry 320g sheet unsalted butter 200g, softened with our clever ideas eggs 4 plain flour 75g Aubergine dip ground almonds 200g Barbecue or grill 2 aubergines until flaked almonds 30g blackened, charred and collapsing. Halve, icing sugar 6 tbsp scoop out the flesh into a bowl and discard lemon juice a squeeze the charred skins. Mash with salt, lemon juice and pul biber or dried chilli flakes. 1 Tip the gooseberries and 200g of the caster sugar into a pan set Serve warm as a starter or snack with over a medium heat, stirring until the sugar is dissolved. Turn up the heat and simmer for 10 minutes until thickened slightly and the bread or crisps for dunking. fruit has broken down. Cool completely. Jarred peppers 2 Heat the oven to 200C/fan 180C/gas 6 and line the base of a 20cm x 30cm baking tray with the pastry, trimming it to fit the Follow the first step in the muhammara sides neatly. Prick all over with a fork and bake for 15 minutes recipe on page 20, charring 2-3 red peppers. until golden. 3 Meanwhile, beat together the butter and remaining 200g of Remove the seeds, stalks and skins, then caster sugar using an electric whisk until light and fluffy. Crack in pack the flesh into a tall, sterilised jar along the eggs, one at a time, beating well between each addition. Stir in the flour, ground almonds and a pinch of salt. with 1 thyme sprig, 1 garlic clove and 4 Reduce the oven to 180C/fan 160C/gas 4. Spread the a pinch of salt. Pour in enough extra-virgin gooseberry compote over the pastry in an even layer, then spoon the frangipane over the compote, gently smoothing it into an even olive oil to cover. Seal and keep in layer using a spatula. Scatter over the flaked almonds and bake the fridge for up to a month. for 30-35 minutes or until golden on top and the frangipane Broad bean brunch toasts springs back when lightly pressed. Cool completely. 5 Mix the icing sugar with enough lemon juice to make a drizzly Fry a few finely chopped garlic cloves icing, then spoon this over the cooled frangipane in a zig-zag and 1 finely chopped chilli in a little olive pattern. Cut into bars and serve. oil, then add 1 tsp of fajita seasoning PER BAR 446 kcals | fat 25.9G and 200g of double-podded broad beans. saturates 9.9G | carbs 44.9G | sugars 33.6G Cook for a minute, then season with salt, fibre 1.7G | protein 7.3G | salt 0.2G pepper and lime juice. Use a masher to roughly crush the broad beans, then stir through a handful of chopped coriander. Pile onto sourdough toasts and serve with a fried egg on top. July 2022 Omagazine.com 23

Subscribe and get a stainless steel cocktail kit Subscribe to O magazine and never miss out on our thoroughly tested recipes. You’ll pay just £19.99 every six months – that’s just £5.50 £3.33 an issue! Plus, we’ll send you this fantastic stainless steel three-piece cocktail kit from BarCraft. Worth £34.99 RRP Perfect for the summer, your new stainless steel cocktail kit contains everything you need to get started on making delicious cocktails: • Cocktail shaker • Sieve • Dual spirit measuring jigger • Plus, a handy cocktail recipe booklet 24 July 2022 Omagazine.com

Subscribe and save 39% Enjoy these great subscriber benefits: Receive a new three-piece cocktail kit The convenience of free delivery direct to your door Delivered in plastic-free, recyclable paper packaging Unlock access to O’s top pies & tarts recipes supplement 3 easy ways to subscribe SCAN THE QR CODE and subscribe right away, ORDER ONLINE at buysubscriptions.com/OLP722 or CALL US on 03330 162 127* and quote OLP722 TERMS AND CONDITIONS This offer is open for UK delivery addresses via direct debit only. You will pay £19.99 every six issues, saving 39% on the usual shop price. You will be notified of any future price changes before they take effect. The three-piece BarCraft cocktail kit is available to direct debit subscribers only, is subject to availability and while stocks last; we reserve the right to fulfil all subsequent orders with a product of equal value. Please allow up to four weeks for delivery. This offer closes on 14 July 2022. Standard UK subscription price £71.50; Europe and Republic of Ireland €106; USA and Canada US$168.87; Australia and New Zealand A$171; rest of the world US$143. Usual UK cover price is £5.50. *Calls from landlines will cost up to 9p per minute. Call charges from mobile phones will cost between 3p and 55p per minute but are included in free-call packages. For overseas subscriptions, please call +44 (0)1604 973 735. Please visit buysubscriptions.com/contact for customer service opening hours. July 2022 Omagazine.com 25

Time to chill out Quick, clever and irresistible no-cook dishes to keep you (and your kitchen) cool in the warmer months Recipes ANNA GLOVER Photographs KAREN THOMAS Watermelon and prawn salad with chilli mint dressing A vibrant, refreshing salad that screams summer. Make it 1 Put the noodles in a heatproof bowl and cover with a kettleful of vegetarian by using soy sauce instead of fish sauce, and just-boiled water. Leave to soak for 8-10 minutes or until tender, omitting the prawns. It’s even better the next day when the while you make the dressing. Whisk together the chillies, lime noodles have sat in the dressing for longer and absorbed juice, sugar and fish sauce. Taste for seasoning, adding more soy more of the sweet, spicy and sour dressing. or fish sauce, sugar or lime to balance the dressing so it is sweet, salty, sour and spicy. 20 MINUTES | SERVES 4 | EASY | LC 2 Drain the noodles well in a sieve, return to the bowl, then pour over most of the dressing. Add the mint and give everything a rice vermicelli noodles 4 nests (about 150g) good toss to coat in the dressing. Transfer to a big platter or four bird’s-eye chillies 1-2, finely sliced, plus more to serve plates. Top with the cucumber, avocado, prawns, watermelon and limes 3, juiced, plus lime wedges to serve nuts. Spoon over the remaining dressing and scatter with mint brown sugar 1 tbsp leaves and more chilli to serve. fish sauce or soy sauce 1-2 tbsp mint a handful of leaves, shredded, plus extra leaves to serve PER SERVING 477 kcals | fat 11.9G cucumber ½, deseeded and sliced at an angle saturates 2.3G | carbs 71.9G | sugars 37.3G avocado 1, sliced fibre 6.1G | protein 17.4G | salt 1.9G cooked peeled king prawns 200g watermelon ½ small, cut into bite-sized wedges salted roasted peanuts or cashews a small handful, chopped 26 July 2022 Omagazine.com

cook no-cook summer dishes cover recipe July 2022 Omagazine.com 27

Salmon and avocado rice bowls with miso dressing These bowls make a great picnic or lunchbox, too. Feel free to add or replace any toppings you may have in the fridge – radishes, peas, blanched broccoli, carrot ribbons or pepper work well. If you fancy turning on your hob or rice cooker, you can always use sushi rice but the wholegrain adds extra nuttiness, chewiness and fibre, which works just as well in its place. 20 MINUTES | SERVES 2 | EASY wholegrain basmati rice 250g pouch spring onions 3, sliced mixed sesame seeds 1 tbsp hot-smoked salmon, cold-smoked salmon or sushi-grade raw salmon 150g frozen shelled edamame 150g, defrosted cucumber 1/2, deseeded and cut into small cubes avocado 1 ripe, chopped nori 1-2 sheets, snipped DRESSING white miso 1 tbsp rice vinegar 1 tbsp tamari or soy sauce 2 tbsp runny honey or maple syrup 2 tsp 1 Whisk together the dressing ingredients in a small bowl. Break up the rice in another bowl, pour over a third of the dressing, half the spring onions and half the sesame seeds. Toss well and divide between two bowls. 2 Either remove the skin and any bones from the hot-smoked salmon, separate the slivers of cold-smoked salmon or chop the raw salmon into small cubes, and arrange over the top of the rice. Add piles of edamame, cucumber and avocado to the bowls. Scatter with the remaining spring onions and sesame seeds, and add the nori. Spoon over the remaining dressing to serve. PER SERVING 657 kcals | fat 31.3G saturates 6.1G | carbs 49.1G | sugars 14.8G fibre 14G | protein 37.7G | salt 4.2G 28 July 2022 Omagazine.com

cook no-cook summer dishes Top with your favourite salmon – hot smoked, cold smoked or sashimi-grade raw salmon all work well with the dressing July 2022 Omagazine.com 29

Smoked mackerel caesar salad with crispy onions and seedy croutons An upgraded classic with smoked mackerel and added crunch from the seeds and crispy onions. The caesar dressing also works well with chicken salads, new potatoes or salmon. 25 MINUTES | SERVES 2 | EASY seeded bread 2 slices extra-virgin olive oil 2 tsp mixed seeds 2 tsp ready-made crispy fried onions 1 tbsp Little Gem lettuce 1, leaves separated and torn if large smoked mackerel 2 fillets, skins removed, broken into bite-sized pieces cooked crispy bacon 2-3 rashers, crumbled (optional) chives a handful, snipped DRESSING extra-virgin olive oil 3 tbsp greek yogurt 4 tbsp anchovies in oil 3, finely chopped garlic 1/2 a clove, crushed parmesan 20g, finely grated, plus some shavings to serve lemon 1/2, juiced dijon mustard 2 tsp 1 Toast the bread, then cut into 1cm cubes. Tip into a bowl, drizzle with the olive oil, then add a pinch of salt, the seeds and crispy onions. Toss to coat the croutons in the seeds and onions. 2 In another large bowl, whisk together the dressing ingredients until smooth and creamy. Loosen with 1-2 tbsp of water to make a drizzling consistency if needed, and season with a little salt (the anchovies will add plenty) and lots of cracked black pepper. Remove half of the dressing from the bowl. 3 Toss the lettuce, mackerel and bacon, if using, into the large dressing bowl, and toss to coat everything evenly. Divide between plates and scatter with the seedy croutons and chives, and some parmesan shavings to serve, alongside the extra dressing to add if people prefer. PER SERVING 583 kcals | fat 43G saturates 11.5G | carbs 20G | sugars 5.5G fibre 4.1G | protein 26.8G | salt 2.6G swap chicken for smoked mackerel in this upgraded classic. a tub of crispy fried onions is a great no-cook cheat to add crunch and sweetness to main meal salads 30 July 2022 Omagazine.com

cook no-cook summer dishes July 2022 Omagazine.com 31

Chicken, wild rice and carrot salad coriander a small bunch, half finely chopped SHOOT DIRECTOR: BEN CURTIS. STYLING: FAYE WEARS. FOOD STYLING: ESTHER CLARK with lime pickle dressing toasted flaked almonds 25g DRESSING Lime pickle adds a sour, salty, fragrant note to this natural yogurt 100g dressing, which becomes more than the sum of its parts. olive oil 2 tbsp It’s a generous serving but keeps in the fridge for two days. lime pickle 30g runny honey 2 tsp 25 MINUTES | SERVES 4-6 | EASY | LC 1 Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp red onion 1, finely sliced of just-boiled water and a pinch of salt. Leave to pickle at red wine vinegar 3 tbsp room temperature. caster sugar 1 tbsp 2 Whizz together the dressing ingredients in a small blender, cumin seeds 2 tsp then season. cooked chicken 250g (about 2 chicken breasts), shredded into 3 Toss together the chicken, rice, broccoli (if using), carrots and bite-sized pieces spinach in a large bowl, drizzle with the oil and lemon juice, wild rice and grains mixture 2 x 250g pouches scatter in the chopped coriander and season. Toss together well, frozen broccoli 200g, defrosted (optional) then tip onto a platter. Scatter with the coriander leaves and mixed heritage carrots 3 large, peeled into thin strips flaked almonds. Drizzle over the yogurt dressing to serve, with spinach a few handfuls, shredded extra on the side. olive oil 2 tbsp lemon 1/2, juiced PER SERVING (6) 386 kcals | fat 16.4G | saturates 2.7G carbs 36.4G | sugars 11.4G | fibre 6.4G | protein 19.9G | salt 0.2G 32 July 2022 Omagazine.com

cook no-cook summer dishes Peach melba smashed pavlova An effortless dessert that easily impresses. You can swap to good-quality peaches in syrup for an even bigger nod to the nostalgic sundae but fresh peaches, at room temperature and velvety soft, are hard to beat. 15 MINUTES | SERVES 4 | EASY | GF double cream 300ml icing sugar 2 tbsp vanilla bean paste 1 tbsp ready-made custard (ideally yellow custard rather than cream-based) 150g ready-made meringue nests 4 large or 8 small peaches 2 ripe, cut into wedges fresh raspberries 50g toasted coconut flakes or crushed ice cream wafers a small handful, to serve COULIS raspberries (fresh or frozen and thawed) 200g icing sugar 50g 1 For the coulis, whizz the raspberries with the icing sugar in a small blender. Strain for a finer, seedless coulis, if you prefer. 2 Use an electric whisk to whip together the cream with the sugar, vanilla and custard until soft peaks form. Swirl in a few spoons of the coulis to marble into the cream. 3 Break up the meringue nests to chunky pieces and scatter over a platter with the whipped vanilla custard cream. Top with spoons of the remaining coulis, peach slices, fresh raspberries and coconut to serve. PER SERVING 649 kcals | fat 41.6G saturates 25.8G | carbs 59.7G | sugars 58.3G fibre 3.2G | protein 5.4G | salt 0.2G July 2022 Omagazine.com 33

Made with spices, flour and sustainable power WADE CBE, FOUNDER, ISLAND DELIGHT, BIRMINGHAM Island Delight have reduced their energy costs with our support by installing solar panels and switching to LED lighting, allowing them to make their sustainably-produced patties more profitable. By the side of business

SHOOT DIRECT0R: BEN CURTIS. STYLING: JO HARRIS. FOOD STYLING: AMY STEPHENSON cook effortless summer evening drinks party A fresh menu for 12 including a bellini bar and a few cheats for easy entertaining Recipes LULU GRIMES Photographs JONATHAN GREGSON Bellini bar Crab and prawn cocktail rolls Berry mascarpone-misu July 2022 Omagazine.com 35

cook effortless Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or less of prep – they’re go-to ideas for entertaining special guests. Bellini bar styling 10 MINUTES | SERVES 12 | EASY Mix and match glasses of different heights for a more Make up a very large ice bucket in a suitable bowl, bucket or whatever you have. casual, laid-back look. You Open three or four chilled 750ml bottles of prosecco and nestle them into the ice can amass a good collection bucket. Add 400ml of fresh peach purée, nectar or juice (decanted into bottles if it from charity shops and car comes in cartons) into the ice to keep chilled. Arrange 6 ripe, sliced peaches and a boot sales. Buy them when bunch of mint leaves on a chilled plate or a board. If it’s very hot, add some ice cubes you see them. to slowly melt over them. Arrange the bucket near your glasses and add long-handled spoons for stirring, and napkins for mopping up drips, and ask your guests to mix their own. Serve alongside nibbles such as nuts, olives, grissini, smoked almonds and picos de pan. 36 July 2022 Omagazine.com

Crab and prawn cocktail rolls 20 MINUTES | SERVES 12 | EASY Tip six 200g tubs of prawn cocktail (try M&S Our Best Ever) and 300g of small peeled prawns (defrosted if frozen) into a bowl and fold them together, then carefully fold in 500g of white crab meat. Split 12 long brioche buns (substantial ones for hot dogs) downwards through the middle almost to the bottom. Finely shredded 4 Little Gems and fill each bun with some of the shredded lettuce, then top with the prawn and crab mixture, and bring the sides together. Sit them next to each other with strips of kitchen paper separating them so they can be picked up easily. Dust the tops with a pinch of paprika and decorate with chopped chives and/or a tsp of trout or salmon caviar. Serve on a platter with lemon wedges and piles of Romaine lettuce leaves dressed in a vinaigrette on the side. Put 12 or more bags of plain-flavoured Slabs or other very thick crisps to serve into individual bowls. PER SERVING 608 kcals | fat 35.6G | saturates 5.9G | carbs 40.7G | sugars 12G | fibre 3.1G | protein 29.6G | salt 2.7G July 2022 Omagazine.com 37

cook effortless Berry mascarpone-misu 15 MINUTES + SOAKING | SERVES 12 | EASY Put 1-2 pink savoiardi or sponge fingers (depending on how large they are – halve carefully with a serrated knife if using one) onto each of 12 small dishes, arranging them next to each other. Tip 450g of frozen raspberries into a pan with 100ml of rosé wine and 2 tbsp of caster sugar, and heat gently until the raspberries are defrosted and the sugar has dissolved, then push the lot through a sieve to make a juicy purée. Spoon half of this over the biscuits and leave for 30 minutes for the purée to soak in. Whisk 500g of mascarpone with the zest of 2 oranges and 2 tbsp of caster sugar, then whisk 600ml of double cream and fold with the mascarpone. Add some of the cream over the top of the biscuits, then top with any remaining sponge fingers and purée. Squash most of two punnets of fresh raspberries lightly with a fork, halving them as you do so, and spoon over the sponge stacks, along with a spoonful more of the cream. Sprinkle with finely chopped pistachios. Serve with more raspberries or a bowl of mixed berries, if you like. PER SERVING 627 kcals | fat 47.2G | saturates 29.4G | carbs 40.7G sugars 29.6G | fibre 2.9G | protein 6.9G | salt 0.4G We throttle tonnes of real, farm-grown rhubarb, born and bred in the British countryside, until we have enough juice to fill a third of every bottle. Real gin has the countryside in. warnersdistillery.com 38 July 2022 Omagazine.com

cook effortless Got a clever tip to make entertaining effortless? Share your brilliant ideas with the O team by emailing [email protected] and you could WIN a prize worth £143 (see page 11 for details). July 2022 Omagazine.com 39

Play with fire We ask a top butcher, greengrocer and fishmonger for their favourite summer BBQ recipes to make the most out of what’s best in season Recipes FRANCO FUBINI, BEN KING and IAN WARREN Photographs CHARLOTTE TOLHURST Squid with chilli and garlic (recipe on p42) 40 July 2022 Omagazine.com

cook sustainable BBQ Barbecue picanha with chimichurri (recipe on p42) SHOOT DIRECTOR: GILLIAN MCNEILL. STYLIST: MAX ROBINSON. FOOD STYLIST: ADAM BUSH July 2022 Omagazine.com 41

Pesky Fish Philip Warren & Son, Launceston Pesky Fish is a seafood marketplace, enabling Run by Ian Warren (pictured) and his father, Philip, home consumers to buy their fish directly from this Cornish family butcher supplies some of the the landings of British fishermen. Its goal is to country’s best restaurants, including BRAT, Paul regenerate fish populations rather than just Ainsworth at No 6 and Smokestak. In addition sustain them, and only sells fish that are abundant to running its own farms, the company runs a in stock, old enough to have reproduced and are network of 120 partnerships with farms across only ever caught with low-impact fishing methods. the region, one being run by Philip’s daughter Ria Pesky Fish was founded by Ben King (pictured), who loves cooking with and her husband Martin. It’s keen on encouraging farmers to rear squid on the barbecue. peskyfish.co.uk indigenous Cornish cattle such as Red Devons, Galloways and Dexters, and is passionate about grass-fed (rather than grain) and dry-ageing, with Squid with chilli and garlic (pictured on p40) its ethos being “flavour over efficiency”. philipwarrenbutchers.co.uk “Beautiful British squid has flourished over the past few Barbecue picanha with years. Incredibly reproductive, the best squid is caught chimichurri (pictured on p41) using a ‘jig’ – with boats going out at night to catch using small LED lights on fishing lines to attract them. Not only “Certain cuts of meat lend themselves better than others is this method incredibly low impact but it produces the to the flames. For sausages, I recommend going for most beautiful, pearlescent meat. Perfect for cooking.” something classic and chunky. Chipolatas dry out rather This simple recipe takes no time to prep and even less easily. For chicken thighs, go for skin-on, which turn nice time to cook. The perfect sharing dish for a big table. and crispy. When it comes to beef, the ultimate BBQ cut for me is a picanha, aka rump cap. The thick layer of fat on 20 MINUTES + OVERNIGHT FREEZING (OPTIONAL) top is really something. As the joint cooks, it melts and sort SERVES 4 AS A STARTER | EASY | GF of self-bastes. The result is a joint packed full of flavour but meltingly soft.” This recipe can be made using either the squid 500g, cleaned barbecue or oven. olive oil 1 tbsp lemon ½, juiced 30 MINUTES | SERVES 4 | EASY | GF sea salt flakes 1 tsp lime wedges to serve picanha beef 1kg joint RELISH sea salt flakes olive oil 3 tbsp CHIMICHURRI red chillies 3, roughly chopped flat-leaf parsley a large handful, finely chopped garlic 3 cloves, roughly chopped garlic 2 cloves, crushed flat-leaf parsley 30g, roughly chopped red chili 1/2, finely decided red wine vinegar 2 tbsp 1 If you have time, freeze the squid overnight then defrost in the dried oregano 2 tsp fridge – this will help to tenderise the meat before you cook it on olive oil 100ml the BBQ. 2 Heat up the BBQ. You will need the coals to be very hot so you 1 Remove the joint from its packaging, pat dry and bring to room can cook the squid in just 2 minutes and keep the meat tender. temperature. Heat up the BBQ and put a grill close to the flames. 3 Take the head of the squid and cut it into 1cm rings from bottom 2 Combine the parsley, garlic, chilli, vinegar, oregano and oil, to top. Cut the tentacles into two or three pieces. season to taste and set aside. 4 Mix the ingredients for the sauce, making sure not to chop too 3 When the BBQ is hot, season the picanha generously with sea finely – you want to be able to taste each individual element as salt flakes and put onto the grill, fat-side down. Sear for 5 minutes you bite into the squid. Pour half the relish over the squid to give before turning and searing all over until it’s beautifully brown. it a good coating, along with the extra olive oil, lemon juice and 4 Move the rack to the top and shuffle the coals to one side. Cook sea salt. the picanha on the cooler side for 15-20 minutes with the BBQ lid 5 Put the tentacles on the BBQ first for 30 seconds before putting on until the internal temperature reaches 55C (medium-rare) on a on the rings. After 1 minute, turn the pieces over and cook for meat thermometer. Wrap in foil and rest for 20 minutes before another minute. slicing and serving with the chimichurri. 6 Quickly put the squid into a big bowl, pouring the remaining 5 If you prefer to cook your steak indoors, heat the oven to 220C/ relish on top to coat or serve alongside. Serve with lots of lime and fan 200C/gas 7. Heat a griddle pan until very hot. Oil the steak eat straight away. with rapeseed oil and season generously with sea salt flakes. Cook for 2-3 minutes on each side or until it has a nice crust and PER SERVING 204 kcals | fat 13.2G caramelisation. Transfer to the oven, fat-side up, for 5-7 minutes saturates 2.1G | carbs 1G | sugars 0.5G for medium-rare or to your liking, before resting. fibre 0.7G | protein 19.8G | salt 1.6G PER SERVING 651 kcals | fat 50G saturates 12.4G | carbs 2.9G | sugars 0.6G fibre 2G | protein 46.3G | salt 0.9G 42 July 2022 Omagazine.com

cook sustainable BBQ Natoora fruit. Where features such as surface Vesuvian Bull’s Heart tomato 1, room Founded by Franco Fubini scarring and thin skins in tomatoes have temperature, thickly sliced (pictured) and launched in been bred out of production, so too have flat-leaf parsley chopped, to serve 2004, Natoora was the first intense flavours. Tomatoes such as these fennel pollen to serve online farmers’ market. It Cuore del Vesuvio grown by Raffaele in works with producers and Torre del Greco, outside Naples, are grown 1 Heat the BBQ and allow the flames to die farmers all over Europe, and from seeds saved over generations, selected down and the coals to turn white. Season the supplies leading restaurants in from their best performing plants year on bone marrow, put it cut-side down on the BBQ London to provide “radically” seasonal produce that year. This fruit has a meatiness you never for 8-10 minutes, or cut-side up in a 200C/fan isn’t just based around four seasons – it looks at find in intensively grown varieties. When 180C/gas 6 oven for 6-15 minutes (depending micro seasons and climates to capture the best fruit looking for a good tomato, watch for thin, on thickness) until the marrow is beginning to and veg. home-delivery.uk.natoora.com delicate skins that are easily split and melt and is crisp and golden on the edges. scarred – a sign of dense flesh within.” 2 Scrape half of the hot marrow on the grilled Vesuvian bull’s heart tomato bread, top with a thick slice of tomato, then with and bone marrow 25 MINUTES | SERVES 2 AS A STARTER | EASY the rest of the marrow. Season with salt, a scattering of parsley and a pinch of pollen. “Today, yield, conformity and shelf life are beef bone with marrow 200g, cut lengthways the yardsticks for quality in commercial sourdough 2 thick slices, grilled PER SERVING 445 kcals | fat 18.8G saturates 0.5G | carbs 53.9G | sugars 5.3G fibre 3.5G | protein 13.2G | salt 1.6G July 2022 Omagazine.com 43

Everyday healthy Go green and make the veg the star of the show with five easy veggie midweek meals Recipes DAVID FRENKIEL and LUISE VINDAHL Photographs LIZZIE MAYSON Creamy green kale, broccoli and pea pasta (recipe on p46) Look out for the following high fibre high protein low cal low fat low salt low sugar nourish Craving something nutritious? Look out for the new Nourish tag on our healthy recipes. We’ll also spotlight high fibre, high protein, low cal, low fat, low salt, and low sugar. For more information, go to Omagazine.com/ olive-nourish (ingredients listed as serving suggestions are not included in the nutritional analysis). 44 July 2022 Omagazine.com

cook healthy Harissa aubergine and chickpea traybake (recipe on p46) July 2022 Omagazine.com 45

Creamy green kale, broccoli Harissa aubergine and and pea pasta (pictured on p44) chickpea traybake (pictured on p45) Here is a quick vegetable-packed pasta recipe for stressful Big aubergine chunks are tossed in spices and roasted weekdays. Most people think of pasta as something until charred, then covered in a flavourful tomato and carb-heavy and rich but this dish is fresh and light. The harissa sauce, and baked. The result is crunchy and melty, vegetables get blanched along with the pasta and we then and so tasty. To take it to the next level, top it with crunchy blitz some of them into a sauce that becomes a creamy almonds, mint, yogurt and tahini. It’s delicious. Make it for base for the pasta. your friends. And, if you are lucky enough to have some leftovers, you are going to have the best work lunch the 20 MINUTES | SERVES 4 | EASY | V LC next day. bucatini (or pasta of your choice) 250g 1 HOUR 15 MINUTES | SERVES 8 | EASY | V LC GF kale or cavolo nero 4 large leaves (about 50g), stalks discarded garlic 1 clove, peeled ground cumin 1 tbsp frozen peas 75g, defrosted ground coriander 1 tbsp basil or flat-leaf parsley a handful of leaves ground cinnamon 1 tsp mint a handful of leaves, plus extra to serve olive oil 4 tbsp extra-virgin olive oil 3 tbsp aubergines 3, chopped into rough 4cm chunks lemon ½, zested and juiced red onions 2, quartered nutritional yeast or vegetarian parmesan 4 tbsp, chickpeas 400g tin, drained and rinsed plus a little extra dried apricots 100g, roughly chopped broccoli 200g, broken into florets TOMATO AND HARISSA SAUCE hazelnuts or pine nuts a handful, toasted and chopped tomatoes 300g, quartered rose harissa 3 tbsp (halve the amount if you don’t like it spicy) 1 Bring a large pan of salted water to the boil. Once boiling, cook tomato purée 2 tbsp the pasta following pack instructions. Halfway through cooking, garlic 6 cloves, peeled add the kale to the pan, along with the garlic clove. After about a sea salt flakes 1 tsp minute, use a pair of tongs to remove the kale and garlic, along olive oil 4 tbsp with a cupful of the pasta water. YOGURT TOPPING 2 While the pasta continues to cook, put the kale and garlic into lemon 1 a blender, along with half the peas. Add the basil, mint, olive oil, yogurt 250ml lemon juice, nutritional yeast (or parmesan) and 4 tbsp of the light tahini 2 tbsp reserved pasta water. Blend until smooth but not too runny. If it roasted salted almonds 50g, roughly chopped gets too runny, add more peas, herbs or cheese to thicken. mint half a bunch, leaves picked and roughly chopped 3 When there are a few minutes left of the pasta’s cooking time, add the broccoli and remaining peas to the pan to cook. Drain the 1 Heat the oven to 220C/fan 200C/gas 7. Mix the spices with pasta and veggies in a colander, then return them to the pan. Pour ½ tsp of salt and the olive oil in a small bowl. Put the aubergines half of the green sauce over the top and stir. Divide the remaining and onions in a large, high-sided 35cm x 25cm roasting tray. sauce between four plates and spread out into round puddles. Drizzle over the spicy oil and use your hands to mix everything Top with the pasta, then scatter over the toasted nuts, along with together. Roast for 30 minutes, turning halfway through. some fresh mint leaves and a grating of parmesan or some more 2 Meanwhile, put all the sauce ingredients, plus 600ml of water, nutritional yeast. Finish with some lemon zest and freshly ground in a blender and pulse until smooth. When the aubergines have black pepper. been roasting for 30 minutes, add the chickpeas and apricots to the tray, then pour over the sauce. Mix well and return to the PER SERVING 362 kcals | fat 10G oven for another 30 minutes. saturates 1.5G | carbs 51.1G | sugars 4.1G 3 Meanwhile, squeeze the juice of half the lemon into the yogurt, fibre 7G | protein 13.4G | salt 0.1G then season with a pinch of salt and a good grind of black pepper. Cut the remaining lemon half into wedges. low cal | low salt 4 Remove the traybake from the oven and dollop the yogurt over the top, then drizzle with tahini. Scatter over the almonds and mint, and serve with the lemon wedges. This is delicious with pitta breads, quinoa, rice or couscous to mop up the sauce. PER SERVING 335 kcals | fat 21.6G saturates 3.3G | carbs 20.6G | sugars 14G fibre 10.1G | protein 9.6G | salt 1.3G high fibre | low cal | nourish 46 July 2022 Omagazine.com

cook healthy Swedish baked pancake VEGETABLE TOPPING 2 Put the onion, tomatoes and broccoli in a with seasonal veg red onion 1 small, sliced into wedges separate bowl. Drizzle over the olive oil, season cherry tomatoes 8, halved and gently toss. Put the butter in the hot sheet This is like a lazy man’s pie. Whisk together long-stemmed broccoli 100g, cut into florets pan and return to the oven for 1 minute to melt. a batter, drop it into a buttered pan and and stalks thinly sliced Remove from the oven and tilt the pan to top it with veg. It almost feels like cheating. olive oil 2 tbsp spread out the butter, then pour in the batter. In Sweden, there are both sweet and GLAZE Drop in the tomatoes and arrange the broccoli savoury versions but this colourful, balsamic vinegar 60ml and red onion on top but not all the way to veg-heavy version is a twist. Prep time is runny honey 2 tbsp the edges. Return to the oven and bake for minimal, which makes it a great weeknight thyme 2 sprigs 25 minutes or until it has a puffy, dark crust. dinner. Adapt the topping to suit what you 3 Meanwhile, put a small pan over a low heat have at home and what’s in season. 1 Heat the oven to 230C/fan 210C/gas 8 with a and warm the vinegar, honey and thyme sprigs. 25cm x 30cm sheet pan inside. Put the thyme, Reduce for 5-10 minutes, swirling every so 35 MINUTES | SERVES 6 | EASY | V LC flour, milk, eggs, feta, if using, and 1 tsp of salt often, until sticky and glossy – don’t let it burn. in a large bowl and whisk together. 4 Brush the pancake crust with the balsamic glaze, reserving a couple of tablespoons. Cut thyme 4 sprigs, leaves picked into six slices and serve with a simple rocket plain flour or gluten-free flour mixture 180g salad, drizzled with the glaze and topped with milk (of your choice) 750ml parmesan shavings. eggs 4 feta 100g, crumbled (optional) PER SERVING 355 kcals | fat 16.1G salted butter 2 tbsp saturates 7.1G | carbs 38.4G | sugars 14.7G rocket 2 large handfuls, to serve fibre 2.5G | protein 12.8G | salt 1.2G parmesan (or vegetarian alternative) shavings, to serve low cal July 2022 Omagazine.com 47

Korean lettuce wraps with mushroom steaks If you take a cluster of oyster mushrooms and fry them whole while pressing down on them hard, you end up with an amazing mushroom steak. It is a thing of beauty and a method we have seen all over the internet, developed by chef Derek Sarno. Here, we give the mushrooms a Korean flavour and serve them with noodles and a sliced cucumber salad in little lettuce wraps. It’s a flavour feast that will please vegetarians and carnivores alike. Can’t find oyster mushrooms? You can use the same method with other types of mushroom. They won’t hold together in the same way but they will be equally crunchy and tasty. 40 MINUTES | SERVES 4 | EASY | LC CUCUMBER SALAD rice vinegar 2 tbsp maple syrup 1 tsp garlic 1 clove, minced ginger finely grated to make 1 tsp sea salt flakes 1 tsp cucumber 1 small, finely sliced spring onion 1, finely sliced toasted sesame seeds 1 tbsp MUSHROOM STEAKS sesame oil 1 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tsp maple syrup 1 tsp dried Korean chilli flakes or dried chilli flakes ½ tsp sea salt flakes ½ tsp coconut oil 2-3 tbsp oyster mushrooms 2 large clusters (about 75g each) WRAPS vermicelli noodles 100g vegan mayonnaise or mayonnaise 4 tbsp gochujang or sriracha 1 tbsp Little Gem lettuces (or similar shaped lettuces) 16-20 leaves kimchi 150g coriander a handful of chopped 1 Start by preparing the salad. In a bowl, stir together the rice 4 Transfer the mushrooms to a chopping board and slice them into vinegar, maple syrup, garlic, ginger and salt. Add the cucumber 1cm steaks using a sharp knife. Put the board on the table, along and spring onion, and toss gently, making sure that all of the with all the other ingredients, and let the feast begin. To assemble cucumber slices are dressed. Sprinkle the sesame seeds on top. the wraps, just add a little bit of each element to a lettuce cup and 2 Cook the noodles following pack instructions, then drain and set eat it like a taco. aside. Stir together the mayo and gochujang in a bowl. 3 To prepare the mushrooms, stir together the sesame oil, soy PER SERVING 355 kcals | fat 21.1G sauce, rice vinegar, maple syrup, chilli flakes and salt in a small saturates 6.3G | carbs 32.6G | sugars 9.3G bowl. Put a large cast-iron frying pan over a high heat for a few fibre 4.2G | protein 6.6G | salt 3.3G minutes. Add 2 tsp of the coconut oil and put the two whole mushroom clusters in the pan. Put another heavy pan on top of low cal the mushrooms and press down firmly for 30 seconds. This will release liquid from the mushrooms and result in a crunchy texture. Remove the top pan and wipe it dry with a paper towel. Let the mushroom steaks fry for 3 minutes, then flip to cook on the other sides. Add the remaining oil, if needed, and give them another hard press with the second pan, holding it down for 30 seconds. Repeat the flip and press method for a few minutes or until the mushrooms are well charred on both sides. Reduce the heat to medium-low and add the sesame oil and soy mixture to the mushrooms, flipping for 2 minutes, to make sure they soak up all the sauce. 48 July 2022 Omagazine.com

cook healthy Yogurt and oat flatbread Green Kitchen Recipes extracted from Green Kitchen: Quick + Slow by Flatbread is arguably the easiest bread you can make, since QuickJoyful vegetarian David Frenkiel and Luise Vindahl you only need two main ingredients (flour and liquid), no oven and no proofing time. You can use regular flour here recipes for (£27, Hardie Grant). Photographs: but oat flour gives it a slightly heartier flavour. quick weeknight fixes and slow © Lizzie Mayson. 25 MINUTES | SERVES 2-4 | EASY | V LC Sl+owweekendmeals oat flour 100g, plus extra for dusting baking powder ½ tsp David Frenkiel + Luise Vindahl Turkish yogurt or natural yogurt 125ml olive oil for brushing TOPPINGS Turkish yogurt or natural yogurt 250ml za’atar 1 tbsp tomatoes 4-8 ripe, thinly sliced green sauce 120ml GREEN SAUCE mixed fresh herbs (such as parsley, mint, coriander and dill) 2 large handfuls jarred jalapeños in brine or fresh jalapeños 3-4 slices capers 1 tbsp garlic 1 small clove sea salt flakes 1 tsp olive oil 125ml lemon juice 2 tbsp apple cider vinegar 1 tbsp maple syrup or runny honey 1 tsp 1 In a bowl, mix together the oat flour, baking powder and 1 tsp of salt. Add the yogurt and stir until it comes together into a sticky ball. Cover and leave for 15 minutes. 2 For the green sauce, put all the ingredients in a food processor and pulse a few times until coarsely mixed. If you don’t have a food processor, you can finely chop the herbs, jalapeños and garlic, and mix in a bowl with the rest of the ingredients, or simply pound everything together using a pestle and mortar. Taste and add more salt, acidity, herbs or oil, if needed. This will make more than you need but will keep in the fridge for four to five days in an airtight container. 3 Scrape the dough out of the bowl and onto a clean worksurface dusted with oat flour. Shape into a ball. If it feels too sticky, you can dust it with a little extra oat flour. Divide the dough equally into four and shape each piece into a ball. One by one, roll them out into oval discs with a thickness of about 5mm. Cover with a damp tea towel so they don’t dry out. 4 Put a cast-iron pan over a medium heat. Once it’s hot, brush the pan with a little olive oil, then fry the first flatbread for 2 minutes until the base looks golden with dark spots, then turn and fry on the other side for a further minute. Wrap in a cloth or clean tea towel to keep warm while you cook the rest. 5 To assemble, spread a thick layer of yogurt on each flatbread and sprinkle generously with the za’atar. Arrange the tomato slices evenly over the top, then drizzle with the green sauce. Cut into slices and dig in. PER SERVING (4) 365 kcals | fat 23.4G saturates 4.8G | carbs 27.7G | sugars 10.4G fibre 3.7G | protein 9.2G | salt 2.4G low cal Omagazine.com • We have hundreds of vegetarian meals on Omagazine.com, including veg-packed curries, one-pots and traybakes. July 2022 Omagazine.com 49

advertisement feature Ddievelriscei&ous The Sunshine State boasts food experiences to suit every occasion and budget, including catch-and-cook seafood, From an array of seafood experiences field-to-fork restaurants, craft brewery tours, and fine- and farm-to-table road trips, to eclectic dining options. Enjoy a road trip visiting farms and trying city breaks, Florida offers choices for fresh Florida produce, then check out what creative chefs every food lover in the year-round sun are doing with homegrown ingredients at contemporary restaurants in Orlando, Miami, Tampa and beyond. Spend a few days discovering independent restaurants, bars and coffee shops in Florida’s trendiest towns before unwinding on the beach at laid back seafood shacks, or even grilling your own catch on a private fishing experience. Here are some of the food and drink experiences that await in this delightful holiday destination... 50 July 2022 magazine.com