Recipes

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This is fantastically fresh and lively and goes great with slow-cooked barbecue, or smoked meats. The feta provides a contrasting texture and saltiness to the sweet fruit.

The recipe is the name of it really.

1. Cube some ripe watermelon and some cantaloupe or orange honey-dew
2. Likewise some mango
3. Peel, deseed, and chop a cucumber
4. Half some cherry tomatoes
5. Dice or crumble some feta (I know, I used one of those tubs of cubes... it's really not the best, but it was in the fridge. I'd like to blame my wife but I do all the grocery shopping so I must have been feeling exceptionally lazy)
6. Finely slice a small red onion
7. Finely chop a fistful of mint and an equal amount of basil
8. Drizzle over some olive oil, a restrained splash of fresh lemon juice, salt (not too much because of the feta) and freshly ground black pepper

You can prepare this up to a couple of hours in advance. Much longer than that and the mango, in particular, starts to lose its texture and is a lot less pleasant.

I'm not a massive fan of complex, sweet, fruity coleslaws. This is very simple and very good.

• 1 small red cabbage
• 1 large red onion
• Olive oil
• Lemon juice
• Mayonnaise
• Salt
• Pepper

1. Slice the cabbage and the onion as finely as you can. A sharp knife will really, really help here.
2. Mix the cabbage and onion in a bowl.
3. Add a good drizzle of olive oil, a fair splash of lemon juice, and a restrained squirt / dollop of mayonnaise (I use the Hellmann's squeeze bottle - homemade mayonnaise would obviously be better but this is the super quick and easy recipe).
4. Salt and pepper to taste.

You can serve it immediately for maximum crunchy texture, or up to 24 hours later for a creamier, softer, more luxurious texture (though you will want to drain some of the liquid that will naturally accumulate in the bottom of the bowl).

If you're serving it with something very rich and fatty, add a little more lemon juice to give it some extra zip to cut through.

This is what I will be cooking soon. It's always a winner.

The official recipe for ragù alla bolognese, known throughout the anglosphere as the bolognese in spaghetti bolognese - which was been held on record at the Bologna Chamber of Commerce since the 1980s - has just been updated to reflect changing tastes.