Welcome

July is a month of two mindsets. As summer rolls around I crave excitement on my plate and look to hotter climates to inspire my cooking. So this month’s Pakistani recipes – a fragrant prawn kahari, cumin and peppercorn spiked chicken boti tikka and a refreshing cardamom and saffron kulfi – are winking at me. Enjoy Sumayya Usmani’s excellent guide to Pakistan’s sizzling street food, spit roasts and tandoor smoke on page 72.

But on other days it’s British ingredients that pique my interest. A simple dish of broad beans with a fried egg hits the spot and couldn’t be easier to make – especially if I can persuade someone else to de-pod the beans. Salads are lifted with seasonal produce, too, as in Rosie Birkett’s nectarine and halloumi offering (p92). And luscious cherries, with the added flavours of orange and pomegranate, create a wonderful new take on summer pudding (p22).

Eating outdoors is now on! Book ahead, turn up and support our brilliant alfresco restaurants – we’ve shared our favourites on page 54, and more on Omagazine.com.

Cook The Cover

Find the recipe on page 22

Cherries are the seasonal star in this new take on a summer pud from senior food editor Nadine Brown. Make it, snap it, share it: post your photos on our socials and we’ll repost the best.

Lulu Grimes, managing editor @Omagazine @lulugrimes

This month I’m…

Listening To

Tech, TikTok and the Future of Food Writing

This Food Programme episode on BBC Sounds explores the rising use of apps for advice on which restaurants to visit, and how reviews are often not reviews at all. Choose who you follow carefully – and read O!

Eating

Cheat’s maritozzi

I stuff St Pierre mini brioche buns with sweetened whipped cream to make my effortless version of maritozzi. Simply split them almost in half, then fill – and don’t tell anyone. £2.80 for a bag of 10.

The past few years have been tough on the hospitality industry, and our beloved pubs have been hit particularly hard. Our Love Your Local campaign champions these cherished spaces by highlighting places we love and sharing recipes from them in the magazine and online. We’d love to hear about your favourites, too – tag us in your social posts when you’re having a pie or pint and share using the hashtag #Oloveyourlocal. Visit Omagazine.com/love-your-local to find all of our pub content including podcasts, pub guides, reader recs, recipes and advice on how you can support your local.

Reading

The South Korean Chefs

Redefining the Art of Pastry

This feature in The New York Times delves into what happens when you marry French-trained Korean pastry chefs with the ingredients they grew up eating, giving rise to truly new and innovative dishes. The pastries they make are also exquisite to look at.

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Inspiration

7 What’s new for July Three restaurants not to be missed, knives worth investing in whatever your budget, and a lamb and anchovy crumpet from Ploussard.

Cook

14 Fuss-free menus for easy entertaining.

19 Cook with the season Dishes to celebrate beetroots, cherries, runner beans and samphire.

28 Plant power Richard Makin shares his vegan twists on favourites, from koftas to a custard slice.

38 Three ways with olive oil This storecupboard staple becomes the star of the show.

44 Eat well everyday Spice up your weekday menu with these easy dishes.

51 Cook a classic Try making these crowdpleasing vegan tacos.

Discover

54 Sunshine in every bite The best alfresco dining spots to enjoy the summer sun.

60 Signature dish The eponymous recipe from Mayfair’s luxe French restaurant, Socca.

64 Pro vs punter Critic KS Tong and an O reader try out Korean barbecue at Chung’dam in Soho, London.

66 Need to know Gurdeep Loyal on the Swedish foodie hotspot to visit, a chocolate dessert classic and his recipe for spicy pinto bean dip.

68 The Measure Drinks to enjoy in the sunshine, an elegant whisky cocktail and vintage cider.

71 Wine Learn to pair your wine like a professional.

72 Cook like a local Get to know the diverse flavours of Pakistani cuisine.

76 10 things you need to know about Indonesia Rahel Stephanie on the unique food and cooking of her home country.

Unwind

80 Weekend menu A celebration of local British ingredients from The Greyhound in Beaconsfield.

84 Kitchens to covet Kwoklyn Wan walks us through his family kitchen renovation that began as his parents’ restaurant.

90 Bolthole Experience the intimate atmosphere at Glenmorangie House in Scotland.

92 Kitchen therapy with Rosie Birkett Rosie combines savoury halloumi with sweet nectarines for a special summer salad.

97 Show off Patience is a virtue with this fluffy croissant-style laminated bread.

& don’t miss

18 Subscribe today Save 40% and get a free copy of Melissa Hemsley’s Feel Good.

70 Reader offer £10 off a top-notch Cooks Professional food processor and accessories.

75 Coming next month

A sneak peek at our August issue.

78 Reader offer Save on a vibrant citrus tree collection from YouGarden.

Starters, snacks, drinks and sides

Vegetables

28 Beluga dhal with quick kachumber

41 Confit fennel with Puy lentils

24 Herby broad beans with fried eggs

34 King oyster mushroom yakitori

92 Nectarine and chilli maple halloumi quinoa salad

27 Pickled cherry, feta and bitterleaf salad

30 Quick kofta flatbreads

47 Spiced squash and Puy lentil salad

20 Swiss chard and tofu yellow curry

51 Vegan tacos

Breakfast, brunch, baking and puddings

22 Cherry labneh summer pudding

Mains

82 Limoncello posset

43 Olive oil stracciatella ice cream

38 Peach and basil focaccia

74 Street-side kulfi

16 Tinto de verano granita

36 Vanilla custard slice

97 Warm laminated milk bread

48 Za’atar potato hash with baked eggs