Welcome to August

I love a kitchen project as much as anyone (my banana bread habit is still going strong, and I have an ever-growing home pickles shelf) but I’m also craving long walks and fresh air, and just spending time with friends and family. My recipe writing has become simpler and more streamlined. So our summer collection (p30) doesn’t involve sweating over the stove – each recipe can be made ahead, be it our gorgeously OTT banoffee fridge cake, or the fall-apart BBQ brisket (maximum flavour boost with minimal effort). Either way, you’re going to be popular!

Do you use your freezer in the summer solely as a stash for ice cream and speed-chilling a bottle of wine – or is that just me? Shivi Ramoutar is here to head-up the freezer revolution – find her brilliant low-waste recipes on page 40 and make sure you tuck away a batch of her genius no-cook jam for an instant morning boost.

One of the most positive things to come out of the past few months is the DIY restaurant kit, which allows you to recreate your favourite chefs’ signature dishes at home. From Michelinstarred luxury by Tommy Banks to possibly the best vegan burger in London, we’ve tried and reviewed our favourites, so you have a head start on ordering the very best ones.

Wherever you’re spending summer – garden, park or beach – take one of our holiday reads to stimulate your mind and taste buds. Top of my list are Thom Eagle’s celebration of right-now cooking (think ferments, pickles and salting) and Michael W Twitty’s fascinating memoir tracing the roots of his African American ancestry through culinary practice and history.

It looks like the summer is going to stick around for a little while yet. Keep in touch on email or social media, and tell us how and what you are cooking.