Rukmini Iyer’s quick and easy recipe for harissa and gnocchi-topped fish pie | Quick and easy

I love fish pie, and gnocchi, and harissa, so what could be better than a combination of all three? Particularly if it saves you 15 minutes’ boiling and then mashing some potatoes. Bookmark this for chillier summer evenings – I’m determined to eat as many meals as possible outside right now, and this will keep you warm when the temperature dips to an unseasonal sub-15C.Use your favourite type of fish, or add some prawns, if you like.Prep 15 min Cook 20 min Serves 4250ml milk 50g rose harissa – I like Belazu 100g cream cheese 1 tsp sea salt flakes 260g sustainably-sourced cod, or other white fish, cut into roughly 3½cm chunks260g trout, cut into roughly 3½cm chunks150g frozen peas, defrosted500g gnocchi (fresh or vac-packed)20g salted butter 100g cheddar, gratedPut the milk, harissa, cream cheese and salt in a large saucepan, turn on the heat and whisk until the cheese melts and is thoroughly incorporated. Bring to a boil, then turn down the heat to a bare simmer – just the tiniest bubbles should break the surface, otherwise you’ll boil the fish

Beat the heat with Ravinder Bhogal’s recipes for chilled soups

When the thought of eating hot meals seems unbearable, chilled soups will help you beat the heat. Today’s ones are cooling, nourishing, hydrating and a little more fortifying than the usual chop-and-blitz raw soups such as gazpacho. As much as I love those, sometimes I want something I can get my teeth into; something with the satisfying chew of cold noodles, or a crunchy or herbaceous topping. These are perfect for dining al fresco, or to pour into jars and take along to a picnic.This silky soup (pictured top), thickened with gram flour, gets its mellowness from sweet, comforting coconut yoghurt

‘The quality of Lebanese wine is absolutely incredible’

Lebanon has one of, if not the most ancient winemaking traditions in the world, so it stands to reason that we ought to drink more of it. This historic wine industry started way back with the Phoenicians, who spread viticulture throughout the Mediterranean, and then, in 1857, Jesuit monks planted vines from Algeria in the Bekaa valley, in an area that is today one of the country’s most prestigious wine-producing regions.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

The secret to good coleslaw | Kitchen aide

What’s the trick to great coleslaw?Chris, Paignton, Devon“Coleslaw is such an under-rated salad,” says the Guardian’s Felicity Cloake, whose latest book, Peach Street to Lobster Lane, was published last week. “Familiarity breeds contempt.” (As do those claggy tubs you get in supermarkets.) The whole point of coleslaw is that the veg has to be crisp, which is why Cloake shreds rather than grates the cabbage (a mandoline or food processor is helpful here). “That will leave it less mushy

How to make perfect tandoori chicken (without a tandoor) – recipe | Felicity Cloake's How to make the perfect …

Don’t let the lack of a traditional clay oven stop you from making this ‘king of kebabs’ at homeWhen was the last time you had tandoori chicken? Described by the Liverpool Daily Post in 1962 as “roast chicken Indian fashion”, this delicately seasoned, but often luridly coloured, dish was once the mainstay of the British Indian restaurant menu; yet, always greedy for novelty, I can’t remember when I last had the pleasure.The loss is mine, because it’s one of the very best ways to eat chicken – rich and tender, thanks to its yoghurt marinade, tangy with lemon and perfumed with spice. Vivek Singh argues that “no Punjabi celebration can be complete without tandoori chicken”, while J Inder Singh Kalra went as far as to crown it the “king of kebabs”, a sentiment echoed by Rohit Ghai.The issue for domestic cooks is, of course, that few of us have the clay oven, or tandoor, from which the dish takes its name. Traditionally used to cook bread, and capable of getting up to astonishingly high temperatures, it’s this that gives tandoori chicken its characteristically smoky flavour

Dozens ill from salmonella outbreak linked to eggs from California

Federal food and health agencies are investigating a multistate outbreak of salmonella infections linked to eggs from a California producer that have sickened 79 people and hospitalized 21.The Centers for Disease Control and Prevention (CDC) advised on Friday that organic and cage-free brown eggs from the August Egg Company sold to retailers in Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington and Wyoming should be discarded or returned to the store where they were purchased.The agency identified eggs with sell-by dates from 4 March 2025 to 4 June 2025 that were distributed in California and Nevada to retail locations including Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raley’s, Food 4 Less and Ralphs.The eggs were also distributed to Walmart locations in California, Washington, Nevada, Arizona, Wyoming, New Mexico, Nebraska, Indiana and Illinois with sell-by dates from 4 March 2025 to 19 June 2025.The CDC estimates that salmonella causes about 1