From mango salad to pineapple granita: 12 chefs on their favourite heatwave dishes

No one wants to be in a hot kitchen when the sun is beating down so we asked food experts to share their coolest recipes, from chilled soups to rosewater lassi

Food

What to eat when its boiling outside is a riddle. The heat has a way of stunting your appetite, but not eating can make dealing with the heat physically that much more taxing. While consuming your bodyweight in ice-cream the only edible equivalent of a dive into the cold, cold sea might feel sensible, science and India will tell you that a hot drink is what you need most. And when rail lines are threatening to buckle, using heat of any kind to cook a meal or just boil the kettle feels daft. We asked chefs from around the country for their tips on what to eat during a heatwave.

Chilled beetroot soup
Stephen Harris, The Sportsman, Seasalter

Chilled
Chilled beetroot soup. Photograph: Alamy

A chilled beetroot soup is light, vibrant and quick: sweat red onions and red cabbage until soft then add in raw beetroot, diced very small to ensure quick cooking then cook until soft (about five minutes). Cover with boiling water, then cool before blitzing in a blender, with a good dollop of soured cream. Chill until cold, season to taste with salt and lime juice and top with chopped chives and more soured cream to serve.

Pasta with raw tomato sauce
Stevie Parle,
Palatino, Rotorino, Craft London and Pastaio, London

Heritage
Heritage tomatoes. Photograph: Alamy

Quick-fry sliced garlic in olive oil, then turn off the heat and add finely chopped tomatoes and leave for 30 seconds. Stir in a handful of basil, roughly chopped, and season to taste. Toss through the pasta of your choice, finish with a drizzle of olive oil and if you can face making them a scattering of breadcrumbs.

Green salad with buttermilk dressing
Nicola Hordern,
Darsham Nurseries Cafe, Darsham

Green
Green salad. Photograph: Alamy

My go-to is a salad of fridge-cold green leaves little gem is a good choice torn into biggish pieces, fresh peas, broad beans and radishes, with a dressing of fridge-cold buttermilk (or, in a pinch, yoghurt), which naturally has such a cooling flavour, seasoned with salt, pepper and lime or lemon juice. Served with sourdough bread and a glass of ros. Light, fresh, cooling.

Pineapple granita
David Everitt Matthias, Le Champignon Sauvage, Cheltenham

Pineapple
Pineapple granita. Photograph: Alamy

Take a ripe pineapple it must be ripe and peel it, then place it in the freezer overnight. The next day, grate it, and you get an instant granita. Delicious with some chopped fresh mint or basil folded through it. Serve in a tall sundae glass with creme fraiche, some finely sliced fresh pineapple, a few sprigs of fresh mint and a sprinkling of palm sugar.

Spicy mango salad

Miles Kirby, Caravan, London

Spicy
Spicy mango salad Photograph: artorn/Getty Images

Spicy food cools you down by raising your core temperature and making you sweat: it causes your body to self-regulate. So, Id opt for a Thai-style som tam salad: mix green mango and papaya, shredded, with lots of fresh coriander and peanuts. Dress with palm sugar, lots of red chilli, garlic, tomato and lots of lime juice, pounded together in a pestle and mortar to balance out the hot, sour, sweet and salty flavours.

Cocktails
Kate Hawkings,
Bellita, Bristol

Light
Light summer cocktails. Photograph: bhofack2/Getty

When its hot, we need more liquid and less alcohol, so a good, easy cocktail is something fortified sherry, port, vermouth, Campari, martini on the rocks, topped up with tonic water, soda, lemonade or a mix of all three, garnished with whatever you have to hand a slice of orange or lemon, a sprig of mint or rosemary. For something very low-alcohol, tonic water with angostura bitters is great the alcoholic content is minimal because you only need a few drops.

Vegan almond soup
Alex Jackson,
Sardine, London

Almonds,
Almonds, for a vegan soup. Photograph: Alamy

Whizz up some almonds in blender either blanched or ground to obtain a paste, then very slowly add water to get a smooth soup. Season with sherry vinegar, a little crushed garlic, a little olive oil and some salt. Ladle into bowls and top with fresh fruit cherries, grapes or, my favourite, really cold sweet melon. Drizzle with olive oil to serve. It is vegan and beautifully cooling.

Artichokes, green beans, spring onions and tomatoes
Ollie Templeton,
Carousel, London

Globe
Globe artichokes. Photograph: Alamy

Fresh, raw, good-quality veg, which is bountiful in farmers markets right now, keeps well at room temperature: try tomatoes, spring onions, shaved artichokes, green beans and lightly blanched broad beans with loads of fresh herbs, dressed half an hour before you eat with olive oil, salt, lemon juice and zest or, if tomatoes, some chardonnay vinegar. Very little prep, which means more time outdoors.

Pan-fried Dover sole with peas
Ryan Simpson,
Orwells, Henley-on-Thames

Pan
Pan fried dover sole. Photograph: nobtis/Getty Images/iStockphoto

Pan-fried dover sole or blonde ray, an excellent alternative to skate is delicious at this time of year. And the beauty of cooking fish in the heat is that it is so quick: 4 minutes on either side and youre sorted. Fry it on the bone so it retains its moisture then flake and stir through a fresh garden-pea salad, with some finely sliced raw shallots, fresh goats cheese, olive oil, salt and pepper. Add in some finely sliced red chilli to spice it up a bit if you like, and a little crispy bacon, or cured ham.

Kohlrabi carpaccio and lemon verbena water
Gill Meller, River Cottage

Cooling
Cooling kohlrabi. Photograph: Alamy

You dont need as much sustenance in the heat as you do in the cold, so fresh, green things are best theyre satisfying, but also keep you feeling awake and light. And the most cooling veg is kohlrabi. Find a small one (red or white), peel it and slice very thinly. Lay out on a plate and dress with olive oil and lemon juice, then dot with fresh ricotta or my favourite sprouted puy lentils. And to drink, place sprigs of lemon verbena in a jug of ice-water. Beats lemon slices and cucumber hands down.

Rosewater lassi
Nisha Katona,
Mowglis Street Food, nationwide

Article Source: http://www.theguardian.com/us