Saturday supper club

Enjoy the bank holiday with Claire Thomson’s no-cook feast

Around this time of year, as we eke out the last of the summer and pack the bank-holiday weekend with as many activities as we can muster, a menu such as this is a blessing: three dishes that you can conjure up at the drop of a hat, with minimal effort, no heat and easy-tocome-by ingredients.

The green gazpacho makes a welcome change to the more common tomato version. Borage is a fairly common garden herb, blue and dainty to sit on top of the soup along with an ice cube to keep

things cool, but if you can’t find any, a few more basil leaves with the grapes and cucumber will be just as lovely. The tuna salad is a doddle to assemble (do try to source good tuna for this, from sustainable stocks and stored in good olive oil). The beans like to wallow a while in the juices for the flavours to meld, so give them an hour to marinate, ideally.

As for the frozen cake, I’m a child of the 1980s, so it’s not hard to guess where my inspiration comes from. (Anyone else remember the advert? ‘One slice is never enough…’) If you can, pluck a rose from the garden and scatter the cake with petals. Your guests will be spellbound.

MAIN Cannellini beans with tuna on focaccia

DESSERT Blackberry freezer cake

STARTER Green grape gazpacho