Heat brings caramelisation, char, the slow collapse of ingredients into something rich and deep, but when it’s too hot to cook, flavour has to be built differently – through contrast, texture and a more deliberate hand with seasoning. Salt, in particular, becomes transformative: drawing out moisture, softening structure, shifting raw into something more yielding. That principle underpins this carrot salad, inspired by the Japanese yamitsuki (‘addictive’) method most commonly used on cabbage, while a chilled cucumber gazpacho offers clean, cooling clarity.
