Chef Alexina Anatole has introduced new no-heat recipes, offering alternatives for cooking during hot weather. These dishes focus on developing flavour through contrast, texture, and deliberate seasoning, rather than traditional cooking methods that involve heat.
Among the recipes is a cucumber and avocado gazpacho, which serves four people. This chilled soup requires 20 minutes of preparation time and at least one hour of chilling. Additionally, Anatole has shared a recipe for 'addictive' carrots, a simple salad inspired by the Japanese yamitsuki method. This carrot dish serves four as a side, with a preparation time of 15 minutes and a resting period of 25 minutes or more.
Anatole is also the author of the Small Wins Substack and the book "Sweet: the Secret to the Best Desserts."