4 d. ago Tom Kerridge, Mary Berry and Ainsley Harriot share their recipes for the perfect summer lunch

Each year, the Eden Project invites people across the country to lunch together

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9 d. ago 5 easy picnic bakes to make this summer – from sausage rolls to jam tarts

From a flaky quiche Lorraine to old-school jam tarts, these simple summer bakes from Doves Farm are perfect for packing up and sharing alfresco

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1 week ago Meera Sodha’s vegan recipe for a summer crispy rice salad with tofu, lime and herbs | The new vegan

A summery rice salad with a crispy south-east Asian twistIt’s been a salad kind of summer so far. Hot days spent camping with friends, impromptu picnics in the park, afternoons watching the tennis, reading in the garden with Test Match Special on in the background. Food has had to fit around summer life and, of all the meals, this has been one of the best. It has summer etched into the heart of it in that it’s fresh, flavourful and good for feeding a crowd. It’s a (very) wild take on Laotian crispy rice salad and is abundant with herbs, garden vegetables and, crucially, there’s barely any “cooking” involved at all. Continue reading...

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3 w. ago 14 ways to keep your houseplants alive while you’re on holiday (and how to revive them when you get back)

Heading off for summer? From self-watering pots to plant straws, these expert hacks will keep your plants hydrated and happy• Beat the heat: expert tips for keeping cool in hot weatherSummer holidays are a joy for us, but not always such a thrill for our houseplants. Few things are worse than returning home to discover a horticultural graveyard. Plants can survive unsupervised during the winter, but heatwaves, a lack of ventilation, and no one around to water mean summer holidays are a recipe for disaster.But fear not. A bit of planning and the right kit can make all the difference between a happy homecoming and a shrivelled mess. Whether you go full-tech or just trust in a good soak and a friend, there’s a holiday plant-care method for every budget and plant. Regardless of how long you’re going away for, here are some of the best tips and tricks to keep your houseplants alive, hydrated and happy in your absence. Continue reading...

Society

3 w. ago Semifreddo and granita: Jacob Kenedy’s recipes for Italian summer desserts

A Sicilian shaved ice dessert of fresh pomegranate juice and a luxurious frozen cream pudding layered with boozy cakeHere are two recipes that I’ve been eating at home with my family since even before the warmer weather started to make me smile: a tiramisu semifreddo and a granita, the Sicilian iced slush (made from fresh fruit juice, nut milks or coffee) that is is the Slush Puppie’s distinguished aunt. The ultimate refreshers on a sunny day at any time of the year. Continue reading...

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4 w. ago Georgina Hayden’s recipe for red curry chicken and courgette burgers

This might just be summer’s winning recipe – ridiculously easy and delicious flavours for barbecue seasonI present to you my new favourite summer burger, which has been on our menu at home ever since its arrival in my kitchen. It’s one of those recipes where the ease is almost embarrassing. How can something so delicious be so straightforward? The burgers themselves are a simple food processor job; if you don’t have one, use chicken mince and make sure you really mix in the curry paste and courgette by hand. The accompaniments are also key: the lime-pickled shallots, the abundance of herbs and the creaminess of the mayo all work so well together. Turn up to a barbecue with a tray of these and I guarantee you’ll be dishing out the recipe in no time. Continue reading...

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last month Grilled sardines and tomato and anchovy pie – Irina Janakievska’s Balkan recipes for summer

A tomato, olive and anchovy pastry pie, and grilled sardines with a funky fermented green tomato sauceAlong the Adriatic coast, sardines are usually grilled over an open fire (na gradele) and served with lemon, excellent local olive oil and blitva, a side dish of young swiss chard, potato and garlic. Fresh sardines are key (they should smell of the sea) and do cook them whole (the heads add wonderful flavour and the small bones soften during cooking). On the Croatian island of Vis, two beloved pogačas (bread)– viška and komiška – tell a tale of friendly rivalry. Both are savoury bread pies (pogača being the word for bread and similar in both composition and etymology to Italian focaccia) filled with onions and salted fish (typically anchovies or sardines), a nod to the island’s ancient fishing and seafaring heritage. The key difference? Tomatoes. In Vis town (one side of the island), they’re absent; in Komiža (the other side of the island), they’re essential and cooked down into a r...

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