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With a sunny weekend on the cards and blue skies beckoning us outdoors, chances are you’re checking out that precious patio – or gift of greenery – for eating in the open air. From prepping your garden furniture to sharpening your table-scaping skills, here’s everything you’ll need for a fun-loving summer of colourful entertaining… 1. Sienna White Speckled Glass Jug, £29; Sienna White Speckled Glass Tumblers, Set of 4, £29, ProCook Can’t wait to proffer your first jug of Pimm’s? Neither can we and this stylish speckled jug is just the job for all those tasty strawbs, sliced oranges and sprigs of mint. 2. Nectar Outdoor Sofa Set – Green, £799, Dobbies It’s not every day you splash out on a sofa to soak up the sunshine, so may as well make it one to set the tone for comfy outdoor living with a lick of luxe. This one features a single chair, large L-shaped double sofa with two cushions, single footstool and attractive terrazzo top coffee table. 3. Lemon Picnic Platter, £10; Set of 4 Summer Fruits Picnic Dinner Plates, £15; Set of 4 Summer Fruits Picnic Side Plates, £15; Large Lemon Picnic Bowl, £10; Set of 2 Lemon Outdoor Cushions, £25; rest of items from a selection, Marks & Spencer Lemons are currently basking in the limelight and trending on tableware – they not only look mouth-watering, but are an instant summery update. 4. John Lewis Salsa 2-Seater Garden Sofa, Two Tone Yellow, £165, John Lewis Surely the brightest way to pimp up a patio is with a posh polyweave statement sofa in sunshine yellow. Designed to be outdoors all summer long, it will look just as sultry in a sun room or conservatory. 5. Ooni Fyra Pizza Oven, £299, Dobbies Billed as the next best thing to a traditional stone pizza oven, this Ooni Fyra fuelled by energy-efficient wood pellets turns out the tastiest pizza – and promises to put the pow-wow into your pepperoni and nicest into a Neapolitan. Super speedy and versatile, it also loves fish, veggies and burgers. 6. Natural Slogan Straw Effect Outdoor Cushion, £14; Orange Reversible Outdoor Cushion, £14, right; Orange Leaf Outdoor Cushion, £10, far left and far right; Multicoloured String Lantern, £25, Matalan An easy update, a handful of scatter cushions in sunny shades will breathe new life into tired garden furniture… and channel some holiday vibes teamed with a colourful lantern. 7. Flamingo Plastic Picnicware: Set of 4 Tumbler Glasses, £16; Set of 4 Wine Glasses, £18; Jug, £18; Set of 2 bowls, £18; Yellow Lemon Picnic Serve Platter, £15; rest of items from a selection, Next When life gives you lemons… team them with pretty pink flamingos to cheer your friends. 8. French Pink/Antique White Stripe Large Tassel Fringed Beach And Garden Parasol, currently £220 from £235, Staycation! Vintage Style Parasols A showstopper of a sunshade, this candy stripe parasol imbibes thoughts of laid-back beach holidays and long, lazy lunches. With 32mm solid beachwood pole, multi-position tilt function and matching fabric carry bag, this A-list accessory offers UV50+ protection from the sun’s harmful rays. 9. Boutique Camping Fire Pit, currently £139 from £149, Boutique Camping Combining function with form, as we spend more evenings outside, the warming flames of a fire pit not only look radiant, but soothe the soul with their mesmerising flame. Just add wood or coals to the steel bowl. 10. John Lewis ANYDAY Mase Indoor/Outdoor Rug, Blue, L180 x W120cm, £100; Palm Grove Indoor/Outdoor Cushions, Cobalt, £12 each; John Lewis ANYDAY 2-Seater Metal Garden Sofa, Light Blue, £129; John Lewis ANYDAY Metal Garden Lounge Chair, Light Blue, £79, John Lewis When you want to slip into a relaxing, Mediterranean vibe, this pale blue seating with woven rug made from recycled water bottles is one way to visualise light breezes and beautiful views. 11. Sur La Table Bamboo Salad Bowl, £25; Bamboo Salad Spoons, £12; Green, Orange and Blue Cereal Bowls, £9 each; Pasta Bowls, £11 each; rest of items from a selection, Pure Table Top This Colour Me Happy range of striking serveware is another way to treat yourself to a colourful menu… Bon appétit! Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Why going sober could be the key to fitness success 5 of this summer’s hottest swimwear trends Teenagers with obesity should be offered weight loss drug, say experts

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With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

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Chef Michel Roux Jr has announced that he will be closing Le Gavroche, his two Michelin-starred restaurant, after 56 years. The former Masterchef: The Professionals judge said the decision had been made so he could spend “more time with his family”. Le Gavroche, located in Mayfair, central London, was opened in 1967 by French restaurateur brothers Albert and Michel Roux Sr. At the time it was the only French restaurant of its kind in London, offering classical French food and the highest standards of cooking and service. Roux Jr, son of Albert Roux, has run the restaurant since 1991, earning two Michelin stars – one of the most prestigious accolades in the restaurant business. Other celebrity chefs including Gordon Ramsay and Marco Pierre White have “earned their stripes” at Le Gavroche, according to the restaurant’s website. In a lengthy Instagram post announcing the closure on Friday (18 August), Roux Jr announced the restaurant would be closing in January 2024. The chef, 63, said he had “very mixed emotions” about the decision to close, but that the restaurant’s name would “live on”. “This decision has not been made lightly,” Roux Jr wrote. “Le Gavroche means so much, not just to myself and the Roux family, but to the wider Gavroche team and you, our guests, who have become our family over so many years. “I have always felt that should Le Gavroche ever close, it must be on a high. Le Gavroche continues to be fully booked, week in, week out, but I have known for a while that I must make time for a better work/life balance, so I can spend more time with my family and on my other business ventures.” Roux Jr added that a series of “celebratory dinners”, starting in November, would be held until the restaurant’s closure. “This is not the end of Le Gavroche – the restaurant may be closing, but the name will live on,” he said. “I could not be more grateful for the restaurant team, who have loved the restaurant as if it were their own. “The entire team both past and present, will forever have my gratitude, and will always be considered as part of the Roux family.” He added: “And to you, our guests. Our success is all down to you. I would like to extend a personal thank you to every single person that has dined with us. Your support means everything to us.” As well as being part of the judging panel on MasterChef: The Professionals, Roux Jr has appeared as a guest chef on MasterChef Australia. He has also appeared on Ramsay’s show Hell’s Kitchen, and presented two series of Michel Roux’s French Country Cooking. Food critic and journalist Jay Rayner wrote: “Very few emails make my eyebrows genuinely raise. This one did. I totally understand the thinking but, boy that really is the end of something, allowing for the fact the name will live on.” Additional reporting by Press Association. Read More Britney Spears shares first statement after ‘shock’ Sam Asghari divorce: ‘I couldn’t take the pain anymore’ The best outdoor restaurants, terraces and rooftop bars in London to book now Tiffany Gomas: Woman in viral plane rant video shares tearful apology to fellow passengers The best outdoor restaurants, terraces and rooftop bars in London to book now What to know about eating raw oysters safely Michelle Obama had the same thing for breakfast each day ‘for most of her life’

LOS ANGELES--(BUSINESS WIRE)--Aug 15, 2023--