When it is too hot to turn on the oven or stove, experts in no-heat cooking suggest turning to loaded toasts, open sandwiches, cold noodles and smashed cucumbers to prepare hearty dinners.
Lucy Carr-Ellison, from Tart London, has been working in an oven-free home since last year. "There is an Aga that worked very well in winter, but we cannot turn it on in summer," she said. This is why toasts with toppings have become a crucial cooking category: "Try rubbing the toast with garlic, adding some olive oil, grated tomatoes, plenty of salt and tinned anchovies".
Jamie Pickles, chef and co-owner of Stow and The Trof, both in Manchester, suggests forgetting the toaster and using focaccia. "Mix shredded brown crab meat with mayonnaise, lemon juice and mustard, and spread it on the bread," he said. Then, you can combine the shredded white meat with chopped chives and coriander, lemon juice, sour cream and black pepper. "Mix everything with tinned sweet corn, spread it over the brown crab mayonnaise and finish with watercress".
