Changing Seasons: A Culinary Perspective on Britain's Damp Summer

As Britain experiences a notably damp summer, many are beginning to question whether the country has officially entered a rainy season that starts in June. While the weather may be disheartening, it offers a chance for reflection and adaptation. The author finds solace in the garden, observing the slugs and reminiscing about the cold of childhood, while also acknowledging the freedom to choose how to dress for the unpredictable weather. Despite the seasonal shift, the author grapples with a body that still craves winter comforts, even as fresh produce like frilly lettuces signal summer's arrival. The struggle between seasonal eating and personal cravings is palpable, as the author humorously describes the challenge of enjoying summer foods while feeling a lingering attachment to winter fare. This tension leads to the creation of a new culinary concept: "summer-winter food," which allows for a blend of seasonal ingredients while accommodating personal preferences. The author emphasizes the importance of tomatoes in this transitional cooking style, noting that while raw tomatoes may lack flavor in the absence of sunshine, cooked tomatoes can shine in any weather. Recipes from notable chefs like Blanche Vaughan and Hugh Fearnley-Whittingstall are recommended for preparing comforting dishes that incorporate seasonal produce, such as stewed beans in tomato sauce. The author also highlights Nigella Lawson's moon-blush tomatoes, showcasing the versatility of summer ingredients even in a rainy climate.