Unleash the corgis and guzzle the Pimms… it’s coronation time! Well it was.  Concocted by Constance Spry and Rosemary Hume from the London Le Cordon Bleu for Elizbeth 2’s anointing, coronation chicken was a mess of cold chicken, curried mayonnaise sauce, dried apricots and almonds…

Ah, quinoa. Remember the tiresome mania for quinoa? When the Western world ‘discovered’ it (despite about 7000 years of quinoa domestication) and hipsters practically snorted it for breakfast? Who can forget how the price for the poor bloody Bolivians, who rely on it as a nutrient-rich staple, went utterly bonkers? We hate food trends…

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..

Platter up! Grab the nicest of what’s in season, cook it simply, hurl it on a big plate, then do the ‘come help yourselves’ holler’ like a fishwife. We love a salad Nicoise and, while salmon might not be a traditional inclusion, it’s perfect with everything else. The recipe here is all about the emulsified vinaigrette…