As the UK swelters in its hottest summer on record, many households are ditching their ovens and hobs to avoid turning kitchens into mini-ovens. The heatwave is prompting a welcome shift towards no-cook meals and super salads that not only keep us cool but also bring a sense of calm to our cooking routines.
Food experts like Tom Hunt, Meera Sodha, and Yotam Ottolenghi are championing the art of assembling raw ingredients. For instance, Tom's fridge-raid dinner salad encourages using whatever is on hand, reducing unnecessary shopping trips in the heat. Meera's no-cook salad of tomatoes, chickpeas, and rose harissa offers a flavourful and fibre-rich option without any cooking. Yotam's recipes, such as tomatoes with mango-miso dressing and a courgette and cantaloupe salad, are perfect for hot summer days.
Creative no-cook or minimal-cook solutions are emerging too. Ottolenghi's lime and poppyseed slaw uses citrus juice to 'cook' and soften shredded vegetables, making it a great accompaniment for barbecues. Anna Jones's summer taco salad combines roast tomatoes, black beans, smoked tofu, feta, romaine, and tortilla chips, softened by a lime-chilli dressing, offering a satisfying meal with limited cooking.
For those looking for something new, Joe Woodhouse's Moroccan carrot salad is a highlight – it pairs perfectly with grilled halloumi and roast peppers. Georgina Hayden's hot-weather twist on a Greek classic, broad beans in tomato sauce, minimises hob time by crowning grated tomatoes with beans and feta rather than braising them together.
Don't forget to stay hydrated! Many are opting for lower ABV beverages, such as 'second drinks' made from already-pressed fruit. Little Pomona's ciderkins, made with pressed apple skins, and Domaine des Grottes' Piket-Nat, a fizzy grape juice made from upcycled gamay, offer lower alcohol content for refreshing enjoyment.