The chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren’t all bad.
Well, we’re deep into summer now — not that the weather seems to pay much heed. A few blazing days, perhaps, then back into the warm, damp morass. This isn’t much fun for those in search of a picnic (a pursuit that is, in this country at least, a triumph of hope over expectation),…
