Chop, chop! My favourite fridge-raid dinner, no-cook meals and super salads | Food
When Shakespeare coined the phrase “salad days”, he was referring to a state of youthful inexperience. But at 41, and midway through the hottest summer on record, I can safely say my own salad days – these weeks of endless salad-eating – are the result of experience. As my organs segue into their fifth decade, I need more than rosé and a bag of Tyrrells for dinner. (Although if you’re interested, I’m a salt-and-vinegar Furrows person and my favourite rosé – Catalan producer Can Sumoi’s La Rosa – is on offer.) The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. I’m not only eating salad, of course, but assemblies of raw ingredients are an obvious choice if you’re looking for lo-fi meals that involve more interaction with the fridge than the oven. I like Tom Hunt’s rubric for a fridge-raid dinner salad, which – rather than sending you out for ingredients and sweat patches – uses whatever you have on hand. And Meera Sodha’s no-cook …







