The I-really-don’t-want-to-cook in this heat column

I really do not want to cook much in this heat. And I do not want to spend a great deal of time shopping either. I might just be inclined to make a simple baked dessert early in the morning, and perhaps boil a pan of water for some pasta later, but that is about all the cooking required.

Instead of slaving over a hot stove, I plan to sit in the shade with a fan, a long drink and a good book, in the hope that when dinner time arrives, someone else will have taken care of it, perhaps like my friend who replies, when asked what she enjoys making, “Reservations”.

If not, an examination of refrigerator, freezer and store cupboard contents is called for. Prawns and chicken in the freezer perhaps? Avocadoes, salad leaves, fennel, an iceberg if nothing else, some fresh fruit in the fridge? And you will probably find cans of sardines, curry paste and a selection of pasta in your cupboard. In which case, all of the dishes here are within reach, without too much effort.

The baked dessert is a simple, scone-like base, on to which you heap fresh fruit, usually strawberries, but other fruit in season is just as good, even bananas. It can be made in the morning for later in the day.

The pasta dish is a very simple version of a Sicilian classic, often baked like timballo or macaroni cheese, here I quickly make up the dressing in a frying pan and toss it and the freshly cooked pasta together. Incidentally, this is also very good cold, so you might want to make it at the same time as the fruit shortcake.

The remaining dishes require no cooking and I highly recommend them. The spiced chicken salad is not unlike the coronation chicken which has been on so many menus this summer; the original version in 1953, devised by Rosemary Hume who founded the Cordon Bleu Cookery School, used apricot jam, as I discovered reading a truly excellent biography, The Surprising Life of Constance Spry by Sue Shepherd.

Plenty of chilled melon together with some sliced sweet ripe tomatoes seasoned with basil, extra virgin olive oil and Gozo sea salt and fresh bread will provide refreshing snacks through the day, perhaps with a slice or two of San Daniele ham and mozzarella. Or you might want to put the melon flesh in the blender with plenty of ice and a splash of lemon juice for a summery fruit slush.

“Lashings of ginger beer” would go with these dishes, but so too would home-made lemonade – whoops, no, that requires more time in the kitchen – better chill a few bottles of Giulio Cocchi spumante and some Cassar de Malte.

On second thoughts, do make some lemonade, it has a lovely old-fashioned taste, and is so refreshing. Simply pare the zest from three lemons. Put it in a Pyrex jug and pour on 300 ml boiling water. Let it steep until cool, then add about 50 g sugar. Stir until dissolved. Squeeze the lemons and add the juice to the lemon syrup. Make up to one litre with filtered or bottled water, strain into a clean bottle and refrigerate until required. And if even that is too much trouble, a jug of iced water with slices of cucumber floating in it, even more refreshing than lemon slices, and they nicely take away any hint of chlorine.