When it’s too hot to turn on the oven or stove, what can I make for dinner?
Will, Bridport, Dorset
You’re talking Emiko Davies’ language, Will. From June to September, the Italy-based food writer and author of Cinnamon and Salt: Cicchetti in Venice keeps her cooker turned off, “unless it’s the early morning or late at night”. Wherever you’re living la dolce vita, however, cheese makes a very good starting point for no-cook dinners. “I might take mozzarella or fresh ricotta and some prosciutto, then add seasonal vegetables or even fruit,” says Davies, who dresses the lot with olive oil. Veg-wise, courgettes cut into thin strips are a good shout; just add mint, parsley and a good squeeze of lemon.
