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Longer, warmer days mean one thing – more time to kick back with family and friends. So this issue is all about hassle-free, spontaneous cooking that works in the heat.
First, step away from the oven with speedy low- or no-cook midweek dishes that deliver all the flavours you want on a hot summer’s day. You’ll find plenty of takers for our 10-minute Roast chicken and feta salad.
Does a barbecue need hours of prep? We don’t think so. In our easiest-ever BBQ, dishes such as Apricot lamb kebabs and Bream with chimichurri are built for minimal prep and maximum flavour. Plus, we have tips and hacks for perfect results.
There’s also a delicious Mexican menu from chef Karla Zazueta, who shares recipes rooted in real home cooking; plus Sicilian-inspired desserts to make life a little sweeter (and zingier). And for the ultimate taste of British summertime, don’t miss our strawberry ice-cream sandwiches. Enjoy!