Relish the final moments of summer feasting with our clever ways to use the end-of-season produce.
A tostada to the end of summer
Piling smoky, zingy and bright flavours onto one crispy edible plate, these tostadas are an end-of-season celebration of summer’s best bits. Charring corn brings out the best of its sweet and crunchy kernels, while toasting tortilla wraps is a nifty hack to replace hard-to-find tostadas.
DINNER TONIGHT
Stew? In summer?
There’s a time and place for your slow-cooker in summer too – and this is it. Summery fennel and olives combine with a spicy harissa sauce in this vibrant, low-effort piece of slow-cooker magic.
SIP OF THE WEEK
Gift of the Gav
Dry, bright and zesty, Gavi di Gavi is made in the foothills of the Piemontese part of the Italian Apennine mountains, and brings that crisp air to each glass it touches.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose food editor Elli Donajgrodzki chooses her basket essentials for this week.
Vadasz Jalapeño Relish
“This doesn’t last long in my fridge. The perfect mix of ‘picklish’ and fiery, it’s a blend of diced green pepper, jalapeños and apples. I’d add it to most things, but it’s particularly great in tacos, alongside a chilli con carne, or to make a next-level tuna melt toastie.”
Low Sugar Nutty Granola Breakfast Cereal
"This is my go-to breakfast, served with Greek yogurt, honey and fruit. If I’ve got my act together the night before, I’ll have stewed up some chopped apple and pears with a pinch of cinnamon to dollop on top."
No.1 2 MSC Yellowfin Tuna Steaks
“As parents of two small kids, my husband and I don’t get many date nights, so when we do want to treat ourselves, we choose something special to cook, like these yellowfin tuna steaks. I marinate them in soy sauce, miso and sesame oil then grill until golden.”
Angela Hartnett Brutti Ma Buoni
"The fact that the name of these biscuits translates as ‘ugly but good’ makes me like them even more. Crunchy, nutty and irresistibly sweet, they’re great with a cuppa or would make a lovely gift for a host – plus they’ve just won two stars at the Great Taste Awards.”
IN MY BASKET
Gaea Kalamata Extra Virgin Olive Oil is Honey & Co’s go-to vibrant green multitasker
The duo behind Honey & Co - Itamar Srulovich and Sarit Packer - use this liquid gold for anything from drizzling and dipping to a butter replacement for cloud-like sponges. Try it in their olive oil & orange light sponge cake with mango & passion fruit salsa
“We've always favoured Greek olive oils made with olives from the Kalamata region. Hand-harvested and cold-pressed at peak ripeness, this extra virgin olive oil has a characteristic vibrant green hue and is smooth and fruity with a delicious peppery almond flavour, without the astringent, bitter finish you sometimes find with other oils.”
Beat the back-to-school scaries
September’s issue of Waitrose Food has landed, and it’s all about the best bits of getting back into routine. Pick up your free copy, worth £5, with a My Waitrose card.
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Dish
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