London chefs have shared their best no-cook summer dishes for sweltering days. From scallop carpaccio to gazpacho, these recipes require minimal heat in the kitchen.
Brett Redman’s scallop carpaccio
Australian chef Brett Redman says: "There is literally no way to stay completely cool in my kitchen. You roll up your trousers, drink lots of water and get ready to sweat." His dish involves thinly slicing four large scallops, then blending seaweed and dulse oil together on high for five minutes and straining. To make the ajo blanco, pour 250ml boiling water over 50g almonds and 50g hazelnuts and allow to cool. Once cool, blend with 5ml sherry vinegar, 150ml olive oil, and 2g salt until smooth. To dress the plate, place the thinly sliced scallops around the edge, spoon the ajo blanco between the slices, then top with torn pieces of toasted nori seaweed sheets and drizzle with dulse oil.
Melissa Hemsley’s salad fixes
Melissa Hemsley, author of Eat Happy, says: "When it’s hot you want big, satisfying, moreish, crunchy salads. My favourite features big wedges of cold watermelon, hunks of feta, tomatoes, fresh mint leaves and olive tapenade dressing. I grill wedges of avocado on the barbecue, but it tastes just as good with avocado just scooped out and squeezed with lime." She recommends fish for five-minute salads: "Get your omegas in. Load up on hot smoked salmon, smoked trout or mackerel, which is cheaper. Get a big bowl and toss one drained tin of chickpeas or cannellini beans with two big handfuls of salad leaves and a palmful of any nuts or seeds — my faves at the moment are pumpkin seeds and almonds."
Alex Jackson’s mozzarella, nectarine, oregano and ham plate
Chef Alex Jackson says: "Ovens are to be avoided at all costs during a heat wave. My flat in particular is a little hot box and the use of the oven pushes it into sauna territory. You’ll have to forgo the traditional roast I’m afraid: make this mozzarella salad instead." Nectarines or peaches are delicious with ham and also great with milky fresh mozzarella or ricotta. A little lemon juice, oregano (or basil), and olive oil tie it together.
George Barson’s tomato, goats’ curd and lovage
George Barson says: "This is a great dish as tomatoes are at their best right now and it’s light but still packs a punch." He indulges the oven in the heat but only if well clear of it, adding: "I would put something to cook overnight as all the work is done when you’re asleep and not in the kitchen."
Mallika Basu’s Indian bean salad
Mallika Basu, author of Masala: Indian Cooking for Modern Living, recommends a quick-fix Indian mixed bean salad. It can be customised with salad leaves, shredded grilled meats and anything else. She says: "Add chillies to your own tolerance levels — Indians enjoy these and yoghurt to stay cool in the heat."
Ravinder Bhogal’s store cupboard rummage
Ravinder Bhogal, founder of Jikoni in Marylebone, asks: "Who wants to simmer when it’s already boiling? Hit your store cupboard. Drain a tin of chickpeas and a can of tuna in oil. Mix together, add olives and some juicy cherry tomatoes. Mix a teaspoon of harissa paste, 50ml olive oil, the juice of one lemon, one chopped preserved lemon and half a teaspoon of cracked cumin. Pour over the salad. No sweat."
Fred Peneau’s gazpacho
Fred Peneau, head chef at Serge et Le Phoque next to The Mandrake Hotel, goes for gazpacho made with almost any fruit — melon, apricot, strawberry. He says: "If you are feeling sexy you can throw a cockle in, or shellfish."
Oliver Pollard’s raw sea bass
Chef Oliver Pollard’s winning dish is raw Cornish sea bass with orange and grapefruit, crisp fennel and dill. He says: "This dish is great for a hot day because it’s got a hit of fresh citrus, sweet grapefruit and awesome extra-virgin olive oil and raw fennel." He also serves a Garden Summer Plate of raw vegetables, pea and yoghurt mousse, watercress and pumpkin seeds with a sharp tarragon and parsley vinaigrette.
