Don’t lose that holiday feeling when you step off the plane. Keep soaking up the flavours of the Med with our sun-drenched recipes, perfect for alfresco dinners.

Layers of fun

Slicing into aubergine parmigiana and seeing oozy cheese and tomato sauce flood from its layers is surely one of the greatest joys in life. This recipe brings Italian comfort to your back garden – you won’t even notice you’re not under the Tuscan sun.

Make aubergine parmigiana

That’s bananas

It’s a certified banana-rama in Waitrose shoppers’ baskets, with a bunch added every 0.98 seconds. Not only is each banana Fairtrade, they’re all now Waitrose Foundation too – meaning that each bite helps build schools in Africa and South America. Other projects include clean water facilities, tree planting and emergency relief – all chosen by the grower communities.

Go bananas in the kitchen with banana recipes

DINNER TONIGHT

For the flatbread fans

Recreate the fragrant street food of the Eastern Med with these aromatic lamb flatbreads, which are brought alive by warming baharat seasoning and pops of sweetness from the dried cherries.

Make Sweet & spicy flatbreads

SIP OF THE WEEK

Pick up a Picpoul

Got a bit of Provence rosé fatigue? Try heading along the coast to the Étang de Thau and reach for a glass of its Picpoul instead. Refreshing, zesty and drinkable, Picpoul is a summer holiday in a glass.

Buy Picpoul De Pinet Les Canots

This week on Dish

Derry Girls star Jamie-Lee O’Donnell likes her food “sharp, sexy, but never wiggly”. Fortunately there’s nothing wriggling on these ‘Grill-das’ – skewers of chunky fresh tuna, olives and padron peppers.

See the recipe

SHOPPING

Things we're buying this week

SHOPPING

Things we're buying this week

Food content creator and cookbook author Katie Pix shares her top basket additions

No.1 Burrata

“I don’t think there’s a more joyful summer lunch than burrata with grilled peaches, basil and plenty of black pepper. Add some warm sourdough, and you’ve got the sort of meal that accidentally turns into a two-hour lunch.”

Shop Burrata

Northern Pasta Co Pasta

“I’ve fallen in love with this small-batch spelt pasta company that champions British farming. I’ll toss it with buttery anchovies, lemon and parsley, then finish with an indecent amount of Parmesan.”

Shop Northern Pasta Co Pasta

No.1 Cantabrian Anchovy Fillets in Extra Virgin Olive Oil

“Anchovies are my secret ingredient. Melted into olive oil, they disappear completely, leaving the most incredible savoury depth. I love them with pasta, but they’re equally brilliant draped over burrata with ripe tomatoes.”

Shop No.1 Cantabrian Anchovy Fillets

Pistachio Croissant Cube

“Every Waitrose trip deserves a bakery reward and this is mine. The pistachio croissant cube is flaky, buttery and gloriously over-the-top. I usually intend to save it for later… it very rarely makes it out of the car.”

Shop Pistachio Croissant Cube

IN MY BASKET

Tamarind is Sabrina Ghayour's go-to dose of sharpness

The chef and multi-award-winning cookbook author uses this nifty paste instead of citrus in anything from salads to cocktails. Try it in her steak & charred corn salad with tamarind dressing.

“Tamarind is such a useful ingredient, but I feel like so many people just don’t know how versatile it really is. Traditionally it is used as a souring agent in sauces, soups, curries and dressings, but given its wonderfully sharp flavour profile, I feel very comfortable using it wherever lime or lemon would also be appropriate. Be bold and always taste whatever you’re making when you serve it so you are happy with the flavour balance. Soon you’ll find yourself adding a little tamarind to everything.”

Shop Cooks' Ingredients Tamarind Paste

Our summer double issue is here

Waitrose Food’s July/August issue is here: a jam-packed collection of showstopping recipes and inspiration to see you through sizzle season. Pick up a free copy, worth £5, with a My Waitrose card.

Join the club