| We have reached the dog days of summer, when we're all a bit over all this heat and humidity. But the great compensation is the late season fruit and vegetables that keep on giving so joyfully. Tomatoes are at their best now. Put them on the bench and they will ripen and sweeten overnight. Making the most of this, our contributing cook Elizabeth Hewson this week offers a no-cook puttanesca pasta. While you will have to boil water for your dry pasta, of course, this sauce simply makes the most of the best of this summer's tomatoes and gives them a bit of sharpness to bring out their flavour. Delicious. Try it and her fun affogato party spread for some no-cook cooking this week. Also suitable for these long summer mornings are Amelia Wasiliev's three brunch recipes. Wasiliev writes that brunch is her favourite meal of the day but these light and fresh dishes can be eaten at any time or the day or night. Happy eating.
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