Cruising into a long, hot summer with zero dinnertime inspo? You’re not alone. Enter no-cook salads and Med-inspired dishes – the ultimate tonic for sweltering days, no oven required.
Summer, all wrapped up
Is there a better friend to heatwave cooking than a flatbread? Alex Szrok’s spiced lamb and yogurt-filled breads draw on Turkish flavours and are the ultimate Med-style balm on a scorching day.
DINNER TONIGHT
No-cook saviours
When it’s too hot to turn on the oven, effortless salads are the unsung heroes of heatwave eating. This colourful stone fruit caprese is brimming with juicy flavour and takes care of a fruit glut.
SIP OF THE WEEK
Legendary brew
When Sierra Nevada started brewing their pale ale in 1980, it helped transform the beer landscape, opening up a whole world of hoppy flavours beyond lager. Today, it’s still got those signature citrus and pine notes – each sip as memorable as your first.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose Cook Charmaine Katz lifts the lid on her shopping basket this week.
Clearspring Organic Buckwheat Soba
“When summer approaches, cold noodles are my saviour. Paired with soy, tomatoes, mirin and some grated fresh garlic – your taste buds will be singing.”
Crunchy Almond Butter
“I like texture in my nut butters, so this really does it for me. It’s great slathered on toast with slices of banana or spooned straight into my mouth.”
No.1 Wagyu Beef Picanha
“I love having a beast of a steak to share family-style. This is pre-seasoned, so just needs cooking – I’ll be reverse-searing it and serving it with a punchy potato salad and chimichurri.”
Lustau Vermut Rosé
“I am in a relationship with this vermouth. It’s complex, it’s botanical, and it’s refreshing just on ice. I also love it topped with soda, a dash of bitters and a slice of orange.”
IN MY BASKET
Cooks’ Ingredients Saffron elevates Eleanor Maidment’s home cooking into something special
The food writer uses this vibrant spice to transport her taste buds to the sun-soaked Med. Try it in her summery fish, fennel & saffron stew.
“I must admit, until recently I was nervous about cooking with saffron. There’s little room for error when you’re working with the world’s most expensive spice! But I’ve since learnt that a little goes a long way, and that certain dishes are transformed by its warm, honeyed glow and delicate floral bitterness. I like to add it whenever I’m cooking rice, especially paella, where it’s a key ingredient, or a weeknight one-pan baked chicken and rice.”
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 with a My Waitrose card.
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