Adjapsandal is one of my favourite Georgian go-tos, no matter the season. Its more traditional form is broody and stewy, designed to burble away on a winter stove a bit like ratatouille, but with more fresh herbs. In summer, while the barbecue’s on and veg dishes of this kind are va-va-voom, it makes sense to just chuck them on the barbie instead and perhaps team with a spicy shortcut adjika paste using a jar of roast peppers. And, second, a very adaptable carpaccio for any firm fruit in your fridge or fruit bowl: melons, stone fruit – heck, even pineapple! The key is to use a sharp knife and slice against the grain for the best mouthfeel, much as you might sashimi.
