Editor’s August Pick #4: What to cook in hot weather – the final curry photos

Editor's note: We'll round off this week's selection with a photo of the butter chicken to show just how daft my thought process was. Also for consideration is a recipe for raita which even if you don't need some kind of tempering for the spice, deliciously adds to the flavours of any curry. Curry without some kind of yoghurt dip would be like a poppadom without chutney!

What to cook in hot weather – the final curry photos

and the remaining bits and pieces.

I realise I'm always going on about raita – it's so easy to make and delicious with any spicy food. I mentioned it as recently as June but just for speed here it is again.

Raita

Take half a large pot of plain yogurt - 250g. Add one teaspoon of ready-made mint sauce and stir well. Add salt and black pepper. If you'd like to add finely diced cucumber feel free but add it as you serve so it remains crisp.

Another culinary marriage made in heaven – the fast and economical way.

I don't make mango chutney, simply because as of yet I can't do better than my favourite - Sharwood's Green Label.

You can buy good quality ready-made naan breads but if you want to make your own I'd choose Garlic Roti which was mentioned in Bread for the New Year in July.

There are heaps of ideas on the Indian label – from Bombay Aloo to Koftas – food for thought – sorry!

Okey dokey just before we complete the hot weather ideas here are a couple of photos :

Butter Chicken – I'd make more

than you need – it's great to pull from the

freezer for a ready-made supper!

Veggie Rendang – just one word – yum!

Neither the Butter Chicken nor the Veggie Rendang are complicated and long-winded whichever route you decide to take – there's fastish and fast!