On warmer days, I want to cook simpler yet bolder food. Meals become fresher, less heavy and more instinctive, using fewer ingredients but stronger flavours. Everything feels relaxed and generous, which is why I’m drawn to chermoula fish and batata harra, full of garlic, herbs, chilli, citrus, cumin and smoke. In other words, food that’s made for outdoors, slow afternoons and warm summer-night gatherings with loved ones.
