In a world of relentless heat and productivity-sapping temperatures, the author finds solace in the simple pleasures of cooking and the joy of rediscovering the flavors of summer. With a novel in the works and a dog in need of a break from the oppressive heat, the author embarks on a journey to the north and west, seeking respite and culinary delights. The journey begins with a drive through North Yorkshire, where the weather demands a sweatshirt and a car wash. The author's newfound appreciation for cold temperatures and the simple act of cooking for pleasure is evident. The newsletter is not just for those in sunny regions but for anyone craving a break from the usual cool salads and chilled soups. The author's culinary preferences lean towards summer produce, with a particular fondness for Yotam Ottolenghi's Mexican-inspired prawn-stuffed peppers, Sami Tamimi's Palestinian freekeh-stuffed peppers, and their own Provençal-style stuffed courgettes. The aubergine parmigiana, a dish that recalls the author's partner's Sicilian grandmother's cooking, is a highlight, especially when paired with Atul Kochhar's Chettiar aubergine curry, Arto Der Haroutunian's aubergine tagine, and Anna Del Conte's aubergine pasta pie. Tomatoes, brought up to Scotland, find their way onto toast, but the author is quick to suggest Nigel Slater's sausage, tomato, and lentil bake or Jessica B. Harris' fried green tomatoes. Berries, however, are a different story, with the Scottish west coast offering fantastic options. The author's preference for raw berries with cream in a fruit fool or an Eton mess is a testament to their love for simplicity. When it comes to cooking, the author suggests taking a break and indulging in an ice lolly instead. The newsletter also includes a review of Japanese katsu curry, a dish that sparks debate, and a recommendation for Cairn Lodge Services on the M74, a service station offering homemade food and a farm shop. Lastly, the Great Taste awards and the best breakfast in Cornwall are mentioned, with a special mention of Chapel House B&B's unique menu.
