When it’s too hot to turn on the oven or stove, what can I make for dinner? Will, Bridport, Dorset, England
You’re talking Emiko Davies’ language, Will. From June to September, the Italy-based food writer keeps her cooker turned off, “unless it’s the early morning or late at night”. Wherever you are, cheese makes a good starting point for no-cook meals. “I might take mozzarella or ricotta and some prosciutto, then add seasonal vegetables or even fruit,” says Davies, who dresses the lot with olive oil
“Salads are the best option,” says Zaw Mahesh, co-founder and head chef at Lahpet in London. “I pull together Burmese-inspired ones for a quick and easy meal, such as lahpet thohk, a traditional salad using pickled tea leaves, fried beans, tomato and cabbage dressed in…