Summer food and drink
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Nigel Slater’s grilled halloumi with watermelon salsaA simple dish of contrasts that’s perfect for summer
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Drink: what to serve at a summer barbecueBarbecues are about a lot more than burgers and bangers these days, so it’s about time we looked beyond big, powerful red wines to drink with them
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Nigel Slater’s couscous salad with orange and broad beans recipeA most delicious salad fortified with beans and sweetly surprising with orange slices. By Nigel Slater
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The weekend cook: turn the everyday into the extraordinary – Thomasina Miers recipesTake a standard dish and turn it into something very special by adding just one unexpected taste, be that chipotle in Spanish-style pork or saba in a creamy, fruity pudding
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The 20 best wines for summerWhat’s the perfect white or rosé to go with grilled fish? Where can you get a bargain red or fizz for the barbecue? Observer Food Monthly guides you through the season
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Nigel Slater’s pea recipesFresh and raw, peas makes a delicious snack. But even in a cooked dish, they can be the star ingredient
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Nigel Slater’s chickpea and nectarine couscous recipeThe last of the summer’s grain salads – this time with couscous, nectarines, almonds and a mildly spiced dressing. By Nigel Slater
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An end-of-summer picnic feast with salmon en croute and saladsFeasting: Picnic food doesn’t have to be all limp sandwiches: look to a 1970s classic for a portable and moreish mouthful, served with potato salad and sugar snaps
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The weekend cook: Thomasina Miers’ raspberry recipesWhether you grow your own or buy them from a grocer, you can never have too many raspberries. So make the most of them while you can
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Nigel Slater’s summer dishes to keep your coolTake the heat out of the kitchen with sliced steak, tomatoes, melon and more
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The weekend cook: Thomasina Miers’ recipes for wild rice salad and gruyère and bacon quicheMake the most of what’s left of summer with two dishes that are perfect for soaking up the last of the sunshine
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Shop-bought scotch eggs: the best and worst – taste testLike the sausage roll, the luxury scotch egg has experienced a recent resurgence in popularity. But how do the more day-to-day-friendly options measure up?
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Life was a bowl of cherries: Prue Leith’s final mealLast Bites: The novelist, food writer and restaurateur goes out with a bang at a family barbecue with plenty of meat, wine and larks
Yotam Ottolenghi recipes Yotam Ottolenghi’s summer salads to make you smile