Deep-fried courgette shoestrings

Serves 6

Astypalea: Treasured island

It's a little speck in the Aegean that got lost in time. Richard Waters lands on Astypalea to discover sleepy ancient Greece and not a beery Brit in sight

Watermelon and squab salad

Serves 6

Fleshly desires: Skye Gyngell's refreshing watermelon recipes

Watermelons are one of the most refreshing fruits on a warm day, eaten just as they are, sliced into large half-moons. But there are many simple things that can be done with them, too – turned into sorbets or a refreshing jug of thirst-quenching juice, they are a welcome change. Surprisingly, perhaps, they also work well with some savoury things. A salad of creamy sharp and salty feta, drizzled with a little extra-virgin olive oil with one or two good-quality black olives thrown on top, for instance, is a lovely lunchtime salad, and I think the combination of pigeon squab and watermelon with sweet and hot sauce is also rather nice.

Watermelon granita

Makes 8 portions

Mackerel teriyaki

Serves 4

Strike it rich: Skye Gyngell's lusciously satisfying dishes

Lobster pasta, slow-cooked veal, creamy panna cotta – whether you like your food robust or delicate, Skye Gyngell has some lusciously satisfying dishes

Baked ricotta

Serves 8

Feeling peckish? Skye Gyngell presents her light, summer lunch dishes

From juicy grilled poussins to chilli-infused baked ricotta, they can still pack in the flavour

Pressure mounts to drop charges against non-violent protesters

It started with a peaceful protest in Fortnum & Mason. Then came the mass arrests – and the allegations of police duplicity. Charges followed; next week, the trials are due to start. Now five cases have been dropped, and the pressure to drop 139 more is starting to look irresistible. Has it all been absurdly wasteful?

Cucumbers with roasted tomatoes

Serves 4

Gazpacho

Serves 4

Green for go: Skye Gyngell has just the recipes to get us all eating cucumber again

It is the time of year for cucumbers – crisp, watery and clean they are lovely either in salads or gently cooked so they retain a slight bite and vibrant colour. My personal preference is the smaller variety, for they tend to be sweeter. Look, too, for cucumbers that are free of any bruises or blemishes and that are heavy for their size. Many herbs sit happily alongside cucumbers, including mint, basil, dill and parsley.

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