How OPSO changed the way London eats Greek food

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. We can’t wait to welcome our guests and give them the chance to experience the dishes that have shaped OPSO’s journey.” open image in gallery Recipes from ‘OPSO: A Modern Greek Cookbook’ will be available on the anniversary menu With nostalgia on the menu, they’re inviting diners to savour the pastitsio that had people swooning back in 2015, along with 2014’s “snails and chips” – Roussos’s winking interpretation of a British classic. Serves: 4 Ingredients: 70g two-day-old sourdough rye bread, crust removed and cut into large cubes 160ml sunflower oil 150ml water 25g white taramas 4 tsp extra-virgin olive oil 1 tsp lemon juice, strained Grated zest of ¼ lemon ½ garlic clove, finely chopped Pinch of fine salt To garnish: Sunflower oil, for deep-frying 1 shiso leaf 1 slice sourdough bread 1 tbsp bottarga crumbled Method: 1. Its flavour is strongly characterized by the quality of the ingredients used during production, and this is why it is made in the Greek countryside, where producers use their own milk and eggs to create a unique taste Serves: 2 Ingredients: 1 lamb shank, approx 450–550g Pinch of fine salt 4 tsp extra-virgin olive oil 3 sprigs of rosemary 1 garlic clove 200ml water 30g graviera cheese 30g fresh black truffle, thinly sliced For the mushrooms: 2 tbsp extra-virgin olive oil 200g shiitake or king oyster mushrooms, cleaned, stalks removed and roughly chopped ½ garlic clove, finely chopped 3 sprigs of thyme a pinch of fine salt 20g unsalted butter For the mushroom trahanas: 2 tbsp extra-virgin olive oil ½ white onion, finely chopped 120g trahanas pasta, sweet 70ml white wine 400ml hot chicken stock, plus extra if needed 20g graviera cheese, grated 30g unsalted butter ½ tsp fine salt 2 twists of freshly ground white pepper ½ tbsp finely chopped chives 1 tbsp thinly sliced tarragon 1 tsp lemon juice, strained Method: 1. Serves: 1 Ingredients: 120g foraged greens or market greens, washed 2 tbsp extra-virgin olive oil, plus extra for frying the egg ½ tsp lemon juice, strained Pinch of fine salt 1 large free-range egg 20g goat’s curd cheese, cut into pieces Grated zest of ¼ lemon Pinch of sea salt flakes 2 twists of freshly ground Madagascar pepper 2 chives, finely chopped 2 slices sourdough bread, toasted For the smoked yoghurt: 2 spring onions, trimmed and peeled 2 tsp extra-virgin olive oil ¼ garlic clove, grated Pinch of sea salt flakes 2 twists of freshly ground white pepper 100g full-fat Greek yoghurt Method: 1.