As the final rounds of Wimbledon start, it’s a timely reminder of all the best British summer produce. Think easy fish dinners, picnic pastries, and plenty of strawberries and cream.
Make like a Womble
It’s an unspoken rule during Wimbledon season that the British population must consume strawberries and cream in some form at least once. Why not go all out with Alex Szrok’s Eton mess cheesecake, which brings together two of the English summer’s heavy hitters?
DINNER TONIGHT
Picnic, meet Lorraine
What’s a picnic without our old friend Quiche Lorraine? Easily transportable and delicious at any temperature, this one’s got thyme-specked pastry with a filling of sweet shallots, smoky bacon and nutty Gruyère. Just add salad.
SIP OF THE WEEK
Switch up your sparkles
Instead of the usual Champagne blend of white and red grapes, Blanc de Noirs is a white sparkler made only from red grapes, giving it a ripe fruit flavour that works wonderfully with a range of foods (yes, including strawbs).
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Food content creator Luke Catleugh shares what’s in his basket this week.
No.1 Creamy Pecorino Dip
“My summer staple. I have been in love with it since it launched back in 2024. It’s creamy, salty, topped with a tomato pesto and pretty much anything you dip in it tastes incredible.”
Essential Frozen Dark Sweet Pitted Cherries
“I always keep a bag of frozen cherries in the freezer. I blend them with almond milk in the morning for my take on a cherry bakewell smoothie.”
Waitrose BBQ 4 Oak Smoked Beef Burgers
“Nothing beats a burger in summer! The rich, oak-smoked flavour is fantastic. I smash them slightly on a piping-hot grill and serve in a toasted brioche bun – perfection.”
No.1 Cornish Sea Salted Caramel Brittle Ice Cream
“This is one of the best ice creams I have ever tried. Salty, sweet and lots of texture. It’s delicious on its own, but I serve mine topped with crushed pecans.”
IN MY BASKET
Chinese leaf is Su Scott’s nostalgia-filled multitasker
The award-winning food writer grew up transforming this salad leaf into Kimchi, and now uses it year-round in her cooking. Try it in her pickled Chinese leaf recipe.
“I grew up watching Chinese leaf transformed in careful, repetitive gestures by many hands: leaves salted, rinsed, then massaged with aromatic chilli paste before being folded back onto themselves.
In my kitchen now, a head of Chinese leaf sits happily in the fridge. The pale yellow heart can be eaten raw, dressed simply with chilli and a little vinegar. The mature outer leaves might find their way into soups, softening into the broth, or into a pan, lightly battered and fried until crisp at the edges.”
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 (cover price £5) with a My Waitrose card.
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