Heatwave issue

ISSA HEATWAVE ISSUE!

It's those 5 days in a year when you seriously consider installing air conditioning in your house. Fans sold out across the nation, ice cream vans on every corner, people suffering from severe sleep deprivation...yep, issa heatwave issue.

When you're dying in sticky 30 degrees, you don't want a big Bolognese or a steamy leek and potato soup. The old staples are out - we need something to fit the weather.

So my question to you this week is, what's the ultimate summer lunch?

Here's our best foodie tips for surviving a heatwave...

This week's tip: Ice ice baby

from Ruth Hansom, Young Chef of the Year and chef patron of Princess of Shoreditch

Cooking in this heat can be brutal on fresh, leafy greens. They start wilting as soon as they're on the chopping board!

To give them a second life, submerge in iced water. They'll be good as new, perfect for garnishing special dishes. This trick works especially well for herbs (coriander, parsley, dill, etc.)

This week's recipe: No churn ice cream

by Alex Bond, mastermind behind the Michelin Starred Alchemilla.

This recipe is a bit of genius. 2 simple ingredients, mixed together to make a thick, luxurious ice cream. The best bit - flavour experimentation is all down to you. We love mixing through white miso, or vanilla - but you can go wild. Tag me in your flavour creations - @alex797

​Makes a 1l tub of ice cream

• 500ml double cream
• 500ml condensed milk
• Your chosen flavouring

• Whisk the double cream to ribbon stage. That means if you lift your whisk up, the mixture should form a steady ribbon from the bowl to whisk.
• Fold in the condensed milk and your chosen flavouring, and stir until incorporated.
• Freeze for at least 4 hours before scoffing.

1. Whisk the double cream to ribbon stage. That means if you lift your whisk up, the mixture should form a steady ribbon from the bowl to whisk.
2. Fold in the condensed milk and your chosen flavouring, and stir until incorporated.
3. Freeze for at least 4 hours before scoffing.

Your questions answered

by Josh Barnes, former head chef of Michelin Starred La Chapelle

"I love a summer salad - any tips on a healthy dressing?" from Alisa

The ultimate - Caesar dressing - doesn't need to be unhealthy af. Replace the mayo with natural yoghurt, and you have (in my humble opinion) a healthier, tastier dressing.

For this you'll need:

100ml natural yoghurt

2 anchovies, mashed

1 garlic clove, minced

1 lemon, juiced

2 tbsp olive oil

50g parmesan, grated

Pinch of salt and pepper

...And just mix it up!