Save your glad rags (and the hot journey home) this summer. Instead, bring restaurant-quality dishes to your garden table with new ranges and recipes for hosting at home.
The Big Smoke
There’s only one thing better on a balmy summer eve than sniffing the smoky waft of a barbecue – and that’s getting to eat the results… This bavette steak with baba ganoush and pomegranate is stacked with smokiness and a little zing.
DINNER TONIGHT
Grab summer by the skewer...
It’s summer at last – and midweek or not, it’s time to embrace the joys of the picky dinner. Fold these baharat chicken skewers into warm flatbreads, heap on the parsley salad and tuck in – no cutlery required.
SIP OF THE WEEK
Hop to it
Proving that you needn’t always look to the continent for a crisp straw-toned beer, Cotswolds-brewed Hawkstone lager (co-owned by Jeremy Clarkson) is malty, smooth and slightly citrussy – chill for a warm evening.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose senior development chef Stephen Parkins-Knight (SPK) shares his favourite cheeses to celebrate national cheese day on 6 June.
Tunworth Cheese
“This semi-soft cheese can be baked whole, then drizzled with honey to eat with a baguette, or whipped into creamy mash. Enjoy it picnic-style with cornichons, cold cuts and cider.”
No.1 Manchego
“I once threatened to turn vegan, and my wife looked at me and said, ‘One word: Manchego.’ Wonderful with quince paste, or in a Spanish cheese toastie called a 'Bikini' with fresh truffle and iberico ham.”
Shop No.1 Manchego
Duchy Organic Perl Las
“I love the way blue cheese plays with your taste buds, especially in this salty, creamy Welsh example. Perfect with a barbecued steak, it’s glorious in a watercress, pear and bacon salad too. Pair with Pinot Grigio or Verdicchio.”
No.1 Italian Burrata
“A little ball of creamy gorgeousness. Tear it open, top with marinated aubergines and drizzle with your favourite extra virgin olive oil before dusting with za’atar. All rather fabulous with a chilled, crisp Italian white wine.”
IN MY BASKET
Scotch bonnet adds colour and sunshine to Melissa Thompson’s cooking
The award-winning writer, cook and BBQ chef uses her favourite chilli for its fruity aroma, rather than heat. Try it in her Trout with lime & Scotch bonnet butter & dressed green beans.
“This is my favourite chilli in the world and I use it several times a week. It’s a fiery ingredient, yes. But Scotch bonnet’s main pull is its beautiful, fruity aroma and flavour. The chilli adds colour and sunshine to food and doesn’t require a host of other ingredients to make a dish delicious.”
Shop Scotch bonnet chillies
June’s mag is here
The new issue of Waitrose Food is here and is your permission to leave the rules at the door – this summer is all about cooking without limits.
Discover more
our BEST recipes
Fancy expanding your repertoire? Discover weekday wonders, fabulous feasts and chef-tested gems.
Food Magazine
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Dish
Join Nick Grimshaw and Angela Hartnett for hilarious, unfiltered chat with celebrity guests, plus insider food tips.