It’s too hot to turn on the oven or stove. What can I make for dinner that’s still substantial?
Mark, via email
This sounds like a job for Lucy Carr-Ellison, of Tart London, who is fully functioning in a no-oven household. “We moved in last year and there’s an Aga, which was amazing in winter, but we can’t have it on in summer,” she says, so toast toppers have become a crucial category of cooking: “Try rubbing toasts with garlic, adding a bit of olive oil, some grated tomatoes, lots of salt and tinned anchovies.”
Otherwise, Mark could do away with the toaster and get some focaccia, suggests Jamie Pickles, chef/co-owner of Stow and The Trof, both in Manchester: “Mix picked brown crab meat with mayo, lemon juice and mustard, and spread that over the bread.” Next, combine the picked white meat with chopped chives and coriander, lemon juice, creme fraiche and black pepper. “Mix through some tinned sweetcorn, spread that over the brown crab mayo and finish with watercress.”
