With rising temperatures making the use of ovens and stoves unappealing, culinary experts are offering a range of no-cook meal suggestions. Lucy Carr-Ellison of Tart London, who operates a no-oven household in summer, recommends toast toppers. Her suggestions include rubbing toast with garlic, adding olive oil, grated tomatoes, salt, and tinned anchovies.
Jamie Pickles, chef/co-owner of Manchester's Stow and The Trof, suggests alternatives such as focaccia topped with a mix of brown crab meat, mayonnaise, lemon juice, and mustard. He also proposes a dish of marinated smashed cucumbers served with salmon and rice.
For those looking to avoid heat from kettles, Alexandra Dudley, author of Cooking Made Simple, advises preparing rice noodle bowls. These can be made by soaking noodles in hot water and combining them with a peanut butter dressing, cooked prawns, and smashed cucumbers. Dudley also suggests 'assembly dinners' using deli items like artichokes, capers, olives, peppers, and cooked lentils with crumbled feta.