PHOTOGRAPHS: PAUL MITCHELL, INDIA WHILEY-MORTON, ONNA BODEN
As I turn the pages of this issue it’s 30°C outside, and the monotony of those rainy days at the beginning of the year is a fading memory. July is about celebrating the warmer days we all look forward to – atime that speaks of fresh air, sun, sea, holidays either happening or coming, and spending time with friends shooting the breeze on warm evenings outside rather than watching box sets under a blanket. Soft fruit and tomatoes are in abundance, drinks are veering towards chilled, portable and pink (p100), cocktails are getting a kick (p97) and ice cream is the order of the day.
Talking of ice cream, I’ve never been one for flavours like raspberry ripple, Neapolitan, salted caramel and so on, largely because they often taste synthetic. It was a revelation to try the new flavours created by our food team (p38) for the cover: among them builder’s tea; peach & tarragon; raspberry biscotti cheesecake; and olive oil – the surprise in the mix and one you have to try. It sounds cheffy but it’s actually simple – and the taste… Another scoop, please.
What a joy, too, to showcase chef Emily Scott’s recipes (see p24) using ingredients inspired by her Cornish home. In future I’ll be saving scallop shells for making madeleines – such a clever idea. Here’s hoping you love all your July cooking… Do write and tell me what you make.