PHOTOGRAPHS GARETH MORGANS FOOD STYLING SOPHIE AUSTEN-SMITH STYLING VICTORIA ELDRIDGE
CHEF’S STEP BY STEP
BE A BETTER COOK CHEF’S STEP BY STEP
“Oklava, the first restaurant I opened, is named after the rolling pin traditionally used to make pastries and breads – including pide, this boat-shaped Turkish take on a flatbread or pizza. I love how versatile this recipe is – you can pretty much put anything that takes your fancy on a pide. This version is particularly good as it’s summery and surprisingly light, yet it carries some really punchy flavours.”
SELIN KIAZIM, CHEF AND CO-FOUNDER, OKLAVA AND KYSERI RESTAURANTS
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About delicious. Magazine
The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.