There is a particular cruelty to a heatwave arriving on a weekday. On holiday, 30C is a spritz, a sun lounger and a smug little plate of tomatoes. At home, it is the Central line, a laptop radiating heat into your thighs and the grim realisation that someone still has to make dinner.
This, then, is not the week for long braises, heroic roasts or anything that requires standing over a hob for longer than strictly necessary. It is the week for the sort of food that gets in, does the job and gets out again: sharp, crunchy, fresh, filling and preferably on the table in under half an hour.
There is a rôtisserie chicken and za’atar flatbread salad for when even cooking the chicken feels like a step too far; a spicy tuna pitta inspired by that airport sandwich everyone secretly loves; coconut cod with zesty lime noodles that tastes far more effortful than it is; and yellow bean flat rice noodles with green beans for a fast, savoury hit.
There are shawarma mushroom flatbreads, too, for a meat-free dinner that still has proper bite, peanut tofu fingers with a zingy slaw for the air fryer faithful and, because summer should not mean abandoning pasta altogether, orecchiette with sweetcorn, green chilli and ricotta.
None will cool the house down. But they may, at least, stop dinner feeling like another heatwave endurance test.
Rôtisserie chicken and za’atar flatbread salad
“This is what happens when a rôtisserie chicken crosses the road and gets hit by a fattoush salad,” says food writer and presenter Donal Skehan. “A proper plate of all my favourite Middle Eastern bits for dinner. Crispy flatbread croutons dusted with za’atar bring crunch and are matched with shaved colourful root veggies, fresh herbs and a labneh-ish sauce – this dish has it all. Fast, fresh and dangerously addictive – you’ve been warned!”
Serves: 2
Ingredients:
2 shop-bought flatbreads
Sea salt and freshly ground black pepper
1 tbsp za’atar
2 small carrots
1 small candy-striped beetroot
1 small yellow beetroot
6 radishes
2 baby fennel bulbs
250g rôtisserie or leftover chicken
50g butter
A handful of coriander
A handful of mint
50g pine nuts
For the base:
300g Greek yoghurt
2 tbsp tahini
1 garlic clove
Juice of 1 lemon
Method:
1. First whisk together the Greek yoghurt, tahini, grated garlic and the juice of ½ a lemon. Spread over the bottom of a platter and set aside.
2. Chop the flatbreads into rough 1cm-sized pieces and toss in a bowl with a good glug of olive oil, salt and the za’atar. Put into an air fryer at 190C (375F) to crisp up for 5 minutes.
3. Meanwhile thinly shave the carrots, beetroots, radishes and fennel into a large bowl – I like to use a mandoline here but you can use a knife if you prefer. Drizzle the vegetables with a good glug of olive oil and a hefty pinch of salt, toss to coat, then set aside.
4. Shred the meat from the chicken into bite-size pieces and place in a pan with 25g of the butter, a glug of olive oil and some salt and pepper. Place over a medium heat and cook until the chicken is warmed through and a little golden. Remove from the pan.
5. Roughly chop the coriander and mint while the chicken cooks.
6. Now put the pine nuts into the same frying pan. Add the remaining butter and a glug of olive oil, then toast until the pine nuts are golden. Remove the pan from the heat and stir through most of the chopped coriander and mint and squeeze in the juice of the remaining lemon half.
7. Add the crispy bread and shredded chicken to the shaved vegetables and toss everything together. Pile on top of the yoghurt and drizzle with the herby pine nut dressing, finishing everything with the remaining herbs and another glug of extra virgin olive oil.
‘Donal’s Real Time Recipes’ by Donal Skehan (Yellow Kite, £25).
Spicy tuna pitta
“After many trips to London and countless hours spent at the airport, I found myself relying on Joe & The Juice for a quick yet healthy bite to eat,” says food writer Nathan Anthony, of Bored Of Lunch fame. “Their iconic Tunacado sandwich became a favourite of mine, so I’ve had to recreate it for when I crave this sandwich.”
Makes: 2
Ingredients:
300g tinned tuna, drained
80g light mayo
Juice of ½ lemon
1 tbsp yellow mustard
Handful of fresh coriander, chopped
3 jalapeños, diced
Dash of hot sauce
2 wholemeal pittas
Salt and pepper, to taste
To serve:
4 tsp green pesto
1 tomato, sliced
½ avocado, sliced
Fresh dill (optional)
Method:
1. In a large bowl, combine the tuna, mayo, lemon juice, mustard, coriander, jalapeños, hot sauce, salt and pepper, giving it a good mix with a fork.
2. Cut the corners from your pitta to recreate the iconic Joe & The Juice Tunacado look and air-fry for five minutes at 200C.
3. Once cooked, slice the pitta in half and add one teaspoon of pesto to each side of the pitta. On one side add your tuna mixture, then top with tomato and avocado slices and some fresh dill, if you like. Pop the other half of the pitta on top to make a sandwich, then wrap it in some greaseproof paper for the full effect.
‘Bored Of Lunch: Meal Planner’ by Nathan Anthony (Ebury Press, £18.99).
Coconut cod with greens and zesty lime rice noodles
“This quick and tasty dish – think of it as a healthier version of fish fingers – is packed with good fats from coconut and seeds, as well as high-protein hemp, fish and eggs,” says chef Claudine Boulstridge.
“It’s both nutritious and delicious, and the creamy, fragrant lime sauce makes it a hit with adults and children alike.”
Serves: 4
Ingredients:
25g ground sunflower seeds
25g shelled hemp seeds (or more sunflower seeds, but hemp is now available in most supermarkets)
50g desiccated coconut
4 skinless, boneless white fish fillets, such as cod (about 400g in total), sliced into long, thin strips, about 2cm wide
1 large egg, beaten in a shallow bowl
2-3 tbsp ghee or olive oil, for frying
1 x 400ml tin coconut milk
275g cooked ready-to-eat fine rice noodles
70g greens (eg cavolo nero, kale or spinach), shredded
To serve:
4 tbsp lime juice
2 tbsp fresh coriander leaves (optional)
2 tbsp sesame seeds, for sprinkling (optional)
Method:
1. In a large tray, mix together the ground sunflower seeds, hemp seeds, desiccated coconut and one teaspoon of flaked sea salt.
2. Dip each fish strip into the beaten egg, then toss in the crumb mixture, ensuring an even coating.
3. Heat a large sauté or frying pan on a medium-high heat. Once hot, add a third of the ghee or oil and cook a third of the fish strips, frying for one minute per side until golden and crispy. Be careful not to overcook as they cook quickly.
4. Transfer to a plate and keep warm. Repeat with the remaining ghee or oil and fish strips.
5. Pour the coconut milk into the same hot pan and reduce on high for three minutes, stirring occasionally.
6. Add the shredded greens to the coconut milk and simmer for another two minutes until just tender. Add the noodles, stir and divide between four wide bowls.
7. Squeeze over the lime juice, then top with the crispy fish strips.
8. Finish with a sprinkle of coriander leaves and sesame seeds (if using).
‘Family’ by Claudine Boulstridge (Bluebird, £26).
Yellow bean flat rice noodles with green beans
In this speedy dish, “Wide flat rice noodles (ho fun) and crisp green beans are lavishly adorned with an aromatic Chinese yellow bean sauce”, says chef Kwoklyn Wan.
Serves: 2
Ingredients:
200g dried flat rice noodles
1½ tbsp vegetable oil
5 spring onions, cut into 5cm slices
1 tsp ginger purée
200g green beans, cut into 2cm lengths
200g beansprouts
Drizzle of sesame oil
For the sauce:
2 tbsp yellow bean sauce
2 tbsp water
1 tbsp Chinese rice wine (Shaoxing wine)
1 tsp dark soy sauce
1 tsp sugar
Method:
1. Combine the ingredients for the sauce in a bowl, mix well and set to one side.
2. Cook the flat noodles in a large saucepan of boiling water for two minutes until soft, then drain and set to one side.
3. While the flat rice noodles are boiling, place a non-stick wok over a medium-high heat, add the vegetable oil and fry the spring onions with the ginger purée for one minute, stirring throughout for even cooking. Add the green beans and cook for one minute, then add the drained rice noodles and stir-fry for another minute. Finally add the beansprouts and mix everything together.
4. Give the sauce mixture a quick stir, add to the wok and continue to cook to allow the sauce to coat all of the other ingredients. Remove from the heat, transfer to a serving plate and finally drizzle with sesame oil.
‘10-Minute Chinese Takeaway’ by Kwoklyn Wan (Quadrille, £16).
Shawarma mushroom flatbreads
“There are a few things I always have lurking in my cupboards to help me get maximum flavour with minimal effort and a good shawarma paste is one of them,” says chef Natalia Rudin.
“It hardly needs any accessories and works as a marinade on most things with just an extra lick of olive oil and a good pinch of salt. It’s also one of those things that seems to last forever in the fridge once opened.”
Serves: 2
Ingredients:
2 tbsp olive oil
2 tbsp shawarma paste
400g oyster mushrooms, roughly torn
2 flatbreads, warmed
1 pickled gherkin, sliced
Small bunch of parsley
Salt
For the pickled onions:
½ small red onion, thinly sliced into half-moons
Juice of ½ lemon
For the tahini yoghurt:
5 tbsp plain yoghurt of your choice
1 tbsp tahini
For the slaw:
¼ red cabbage, thinly sliced
1 tbsp vegan garlic mayo (or egg-based alternative)
Juice of ½ lemon
Method:
1. Start by combining 1 tablespoon of the olive oil and the shawarma paste in a bowl. Tear the mushrooms and add them to the bowl, season with a good pinch of salt, then coat them in the paste so the flavours infuse. Set aside while you prep the pickled onions.
2. Put the onions into a small bowl along with the lemon juice and a big pinch of salt then give it a rough mix and leave to sit for a couple of minutes until light pink and juicy.
3. In another bowl, mix the yoghurt and tahini and season with salt.
4. To make the slaw, mix all the ingredients together with a good pinch of salt and set aside.
5. Heat the remaining tablespoon of olive oil in a frying pan over a high heat and fry the marinated mushrooms for about 10 minutes until charred and caramelised.
6. Warm through the flatbreads in a separate dry pan or straight on a flame if you have a gas hob (be careful and use tongs). Let them sit for about 30 seconds per side and keep flipping until they feel warm to the touch – this goes for both pan or direct flame.
7. Layer on the yoghurt, slaw, pickled onions, mushrooms and finish with pickled gherkin and parsley.
Tip: Pour olive oil into the jar of shawarma paste once it’s been opened to cover to the surface and prevent mould growth.
‘Cooking Fast and Slow’ by Natalia Rudin (Penguin Life, £25).
Peanut tofu fingers with a zingy slaw
“Strips of tofu coated in a satay-style batter, dipped into a crunchy peanut and cornflake crumb for the ultimate crunch, then served with a zingy slaw to cut through the saltiness and bring the dish to life,” says Christina Kynigos – behind the popular account @veryhungrygreek.
Serves: 2
Prep time: 5 minutes | Cook time: 8-10 minutes
Ingredients:
280g extra-firm tofu
25g cornflakes, crushed
10g salted peanuts, crushed
1 tsp curry powder
20g peanut butter (crunchy or smooth)
2½ tbsp hot water
1 tsp dark soy sauce
1 tsp granulated or powdered sweetener (or sugar)
Non-stick cooking spray
Salt and pepper, to taste
For the zingy slaw:
100g red cabbage, finely sliced
30g red onion, finely sliced
1 large sprig of coriander, finely chopped
3 tbsp light mayo
1 tsp white vinegar (or white rice vinegar)
Juice of ½ lime
Method:
1. Preheat the air fryer at 200C for 5 minutes.
2. Slice the tofu into 6 blocks and set aside. In a bowl, mix the crushed cornflakes and peanuts with the curry powder and some salt and pepper. In another bowl, combine the peanut butter with the hot water until creamy, then mix in the soy sauce and sweetener.
3. Dip the tofu blocks into the peanut sauce, then into the crushed cornflakes, saving any leftover peanut sauce for later. Spray the air fryer base with oil and place the tofu fingers in it. Air fry at 180C for 8-10 minutes, until golden and crispy.
4. Meanwhile, mix all the ingredients for the zingy slaw together, adding a good pinch of salt. Serve with the tofu fingers, with any remaining sauce for dunking.
‘Healthy Air Fryer Feasts: Fast, Easy, High-Protein Recipes in 30 Mins or Less’ by Christina Kynigos (HQ HarperCollins, £20).
Orecchiette with sweetcorn and green chilli
“Sweetcorn and pasta are not an obvious pairing, but I love the chewiness of the pasta next to the sweet crunchy pop of sweetcorn, which here is backed up by green chilli, ricotta and greens,” says food writer and chef, Anna Jones.
“You can use frozen corn if fresh is not around. If you don’t have smoked salt, sea salt will do just fine. If you are using frozen corn, defrost it in a heatproof bowl by pouring boiling water over it, leave it to sit for a few minutes, then drain.”
Serves: 4
Ingredients:
A bunch of rainbow or Swiss chard (about 250g), stalks and leaves separated
2 green chillies, finely chopped
The kernels from 2-3 corn on the cob or 350g frozen kernels
400g orecchiette or other small dried pasta
Extra virgin olive oil
Smoked salt or flaky sea salt
250g ricotta or vegan ricotta-style cheese (I like the Tofutti brand)
The zest and juice of an unwaxed lemon
A large bunch of basil, leaves picked
Method:
1. Bring a large pan of well-salted water to the boil. Finely chop the stalks and shred the leaves of the chard and finely chop your chillies. If you are using frozen corn, put it into a heatproof bowl and cover with boiling water. Add the pasta to the boiling water and cook according to the packet instructions or until al dente.
2. While the pasta is cooking, heat a tablespoon of oil in a large frying pan over a medium heat, then add the corn (drained if using frozen) and a good pinch of smoked salt or sea salt and black pepper. Cook for four to five minutes (a few minutes longer if you are using frozen) until the kernels are tender and beginning to brown.
3. Next, add the chard stalks and cook for a few minutes more, before adding the leaves and the chillies. Cook for a further four to five minutes, until the leaves have wilted.
4. Drain the pasta once it is cooked, reserving a large mugful of the cooking water. Add the pasta to the frying pan with half the ricotta and half the reserved pasta water and mix well. Turn off the heat, then add the lemon zest and juice. Toss, then, if need be, add more cooking water, so you end up with a silky sauce that coats each piece of pasta. Toss through most of the basil. Spoon the pasta into bowls, spoon the rest of the ricotta on top and finish with the last of the basil leaves.
‘One: Pot, Pan, Planet’ by Anna Jones (Fourth Estate, £26).
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