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Our writers are food experts, so SUB-EDITOR & DRINKS WRITER SOCIAL MEDIA LEAD Sonia Rowe Hannah Guinness SENIOR PR MANAGER Natasha Lee when we make a restaurant recommendation SUB-EDITOR Katie Hopkins (020 7150 5472) WITH THANKS TO Maxine McCaghy READER OFFER MANAGER Liza Evans or review a destination or product, you can trust our opinion. O is owned and published by Immediate Media Company London Limited, Vineyard House, 44 Brook Green, London W6 7BT. ISSN 1742/115. Printed by Wyndeham Roche Ltd. Copyright Immediate Media Company London Limited 2022. Reproduction in whole or part prohibited without permission. The publisher cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. All prices correct at time of going to press. Full UK subscription price for 13 issues: £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. 104 July 2022 Omagazine.com

16 42 54 Recipe index Starters, snacks, Fish 46 Harissa aubergine and chickpea drinks and sides traybake V LC GF ✱ 37 Crab and prawn cocktail rolls 48 Korean lettuce wraps with mushroom steaks LC 80 Aalo ko achaar (potato and cucumber 18 Paprika-crusted hake with chorizo, broad beans 20 Muhammara with herby grain salad, feta and pickle salad) GF and potatoes GF flatbreads V 23 Aubergine dip 28 Salmon and avocado rice bowls with miso dressing 47 Swedish baked pancake with seasonal veg V LC 36 Bellini bar 53 Sea bass and spinach borani LC GF 75 Türlü (roasted vegetable stew) LC ✱ 106 Gin-cured trout with yogurt purée and 30 Smoked mackerel caesar salad with crispy onions 49 Yogurt and oat flatbread V LC ✱ cucumber salsa GF and seedy croutons 60 Green mango highball 42 Squid with chilli and garlic GF Breakfast, brunch, 23 Jarred peppers 26 Watermelon and prawn salad with chilli mint baking and puddings 59 Nam chub with Thai omelette GF dressing LC 96 Pickled beetroot 95 Almond tart 95 Prawn toast Meat 38 Berry mascarpone-misu 72 Spicy margarita 23 Broad bean brunch toasts V 89 Twice-baked cheese soufflé with spinach and 16 Aubergine and ’nduja spaghetti ✱ 54 Cannoli wholegrain mustard V 42 Barbecue picanha with chimichurri GF ✱ 23 Gooseberry frangipane bars ✱ 43 Vesuvian bull’s heart tomato and bone marrow 76 Izgara köfte (grilled meat patties) ✱ 76 Hellimli zeytinli kek (halloumi and black 52 Lamb and halloumi burgers ✱ olive cake) V Mains 59 Muu hong braised pork ✱ 33 Peach melba smashed pavlova GF 53 Pork chops and butter bean mash 99 Yogurt and honey panna cotta GF Birds 94 Pressed lamb ✱ 22 Chicken and gooseberry tagine LC ✱ Vegetables 32 Chicken, wild rice and carrot salad with lime pickle dressing LC 8 Anardana paneer kati rolls V 60 Gaeng gati gai chicken curry GF ✱ 46 Creamy green kale, broccoli and pea pasta V LC ✱ vegan V vegetarian LC low calorie* GF gluten-free** ✱ freezable drinks * LOW-CAL = UNDER 550 CALORIES. FOR MORE HEALTHY IDEAS HEAD TO P44 ** RECIPES ARE GLUTEN-FREE ACCORDING TO INDUSTRY STANDARDS July 2022 Omagazine.com 105

last word DON’T MISS Today’s special THE AUGUST ISSUE OF O FOR STREET Gin-cured trout FOOD-INSPIRED RECIPES, with yogurt purée and cucumber salsa EFFORTLESS BBQ IDEAS A beautifully delicate starter from AND WAYS TO MAKE THE The Surprise in London’s Chelsea MOST OF SEASONAL Recipe CHRIS HEATHER Photograph HELEN CATHCART SUMMER BERRIES – 25 MINUTES + OVERNIGHT CURING | SERVES 6-8 | EASY | GF ON SALE 14 JULY. To make chive oil, blitz a small bunch of chives with 100ml of neutral-flavoured oil in a high-powered blender, then strain and discard the solids – it will keep in the fridge for two weeks. trout fillet 1 side (about 700g, we used ChalkStream), skinned CURE gin 200ml caster sugar 100g fine sea salt 100g juniper berries 20g star anise 4 whole black peppercorns 25g fennel seeds 25g lemons 2, zested limes 2, zested dill a small bunch, plus extra to serve YOGURT PURÉE natural yogurt 450ml agar agar 5g lemon 1/2, juiced caster sugar 75g sea salt flakes 1 tsp creamed horseradish 1 tsp CUCUMBER SALSA cucumber 1, finely chopped shallot 1 long, finely chopped lime 1, zested icing sugar 10g chive oil 20ml (see intro above) TO SERVE grapes a handful, sliced keta caviar 2-3 tsp (optional) 1 Blitz all the cure ingredients in a food processor to a paste. Cover the trout with the cure and chill for 6 hours. Turn over the fillet and chill for 6 hours more or overnight. Once cured, rinse off the excess cure and thinly slice the fish. Arrange over six or eight plates. 2 Mix together all the ingredients for the yogurt purée and spoon into a piping bag. Pipe dots of the purée over the trout slices. Combine all the ingredients for the cucumber salsa and spoon small mounds over the fish. Garnish with grapes, dill and caviar, if you like. thesurprise-chelsea.co.uk PER SERVING (8) 244 kcals | fat 8.7G | saturates 2.3G carbs 17.5G | sugars 17.5G | fibre 1.3G | protein 21.3G | salt 2.8G 106 July 2022 Omagazine.com

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