What if your supermarket knew more about you than your friends do? Tesco is trialling AI that feels more like VAR at the self-checkout. You scan your basket beneath an overhead camera, and if you miss something – or the system thinks you did – it plays back the moment like a football replay. This isn't some sci-fi fantasy. It's happening now, with more supermarkets introducing facial recognition, dynamic pricing and shelf-monitoring robots.
Some of it makes life easier: no more price tag misprints, better stock availability, faster checkouts. But it all comes at a cost – your privacy, your data, even your job. This is the new normal: monitored, optimised, dehumanised. A weekly shop where you're no longer just a customer, but a data point in a machine learning model. Whether you're comfortable with that might depend on how much you value convenience over autonomy – or whether you mind being watched as you pick up your beans.
Elsewhere in the aisles, if you're looking for something to genuinely improve your wellbeing rather than just sell you more of it, look to your tea. That builder's brew might actually be helping your gut more than you think, with black tea offering polyphenols that support digestion, heart health and even brain function. Green tea goes a step further, promoting healthy gut bacteria and metabolism. Herbal teas bring their own benefits too: peppermint for IBS symptoms, chamomile for sleep, ginger for nausea, turmeric for inflammation.
But it's saffron tea – steeped in Persian tradition – that might just be the next big thing. Caffeine-free, anti-inflammatory and gut-supportive, it's as functional as it is comforting. If your current cuppa routine leans heavily on sugar and habit, now might be the time to try something a little more intentional. Your gut, and possibly your mood, will thank you.
Back in the kitchen, you'll probably find at least one Le Creuset pot. Maybe it's your mum's, maybe it's your own pride and joy. Either way, the French cookware brand has turned 100 this year and shows no signs of slowing down. What began as a humble cast-iron pot forged in northern France is now a kitchen status symbol with celebrity fans, TikTok unboxings and dedicated collector communities.
The signature Volcanic orange pot is still the bestseller, but the real draw lies in the colours – over 200 of them – and the brand's promise of durability and design that lasts a lifetime. It's an object that carries stories: of Sunday stews, family dinners, wedding gifts or heirlooms passed down. And while imitators abound, it's hard to replicate heritage – or the gleam of a pot that promises it'll be there for your grandchildren's roast chickens, too.
For a bright, quick dinner that still feels like a treat, Letitia Clark's lemon and courgette carbonara delivers. No pancetta, no fuss – just slow-cooked courgettes turned jammy in olive oil, stirred through eggs, cheese and lemon to make a creamy sauce that's rich but light. It's a dish that balances sweetness with sharpness, warmth with freshness – ready in under half an hour, and ideal for a low-key lunch or breezy weeknight supper.
Dessert this week is lemon, two ways. First, the posset – creamy, sharp and served in scooped-out lemon halves, which perfume the pudding and double as the prettiest serving vessels imaginable. They're make-ahead, zero-effort and perfect for warm evenings or an easy dinner party showstopper.
Then, for something more grand, Clark's pavlova with lemon curd, yoghurt cream and basil. There's olive oil in the curd for added silkiness, and a scattering of edible flowers and berries for drama. It's extravagant, a little Italian, and exactly what summer should taste like – even if it's not quite summer yet. | |
| Sunday Club: How to cook a roast in summer |
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Roast dinners might be a cold-weather tradition, but the ritual runs deeper than the gravy. Hannah Twiggs reimagines the classic for early summer – swapping beef for trout, roasties for buttery Jersey Royals and steamed greens for a bright salad of peas and broad beans. It's all the comfort, none of the heaviness |
The Sunday roast isn't seasonal – it's sacred. But when the sun finally shows up, the idea of boiling gravy and a hot oven feels less appealing. This week's Sunday Club (landing in your inbox a day early) reimagines the ritual for summer: a whole roasted trout, buttery Jersey Royals, crisp green salad and a horseradish kick.
Whole roasted trout
Serves: 2-3 generously
Ingredients:
1 whole trout (600-800g), gutted and cleaned
1 lemon, sliced
A few sprigs each of parsley, dill and tarragon (or soft herbs of choice)
2 garlic cloves, lightly crushed
Olive oil
Salt and pepper
Optional: a splash of white wine or vermouth
Method:
1. Preheat the oven to 200C fan.
2. Line a baking tray with parchment or foil. Place the trout on top and stuff the cavity with lemon slices, garlic and herbs.
3. Drizzle generously with olive oil and season well with salt and pepper. Add a splash of wine or vermouth to the tray if using.
4. Roast for 20-25 minutes, until the skin is blistered and the flesh comes away easily with a fork. Rest for 5 minutes before serving.
Jersey Royals with herb butter
Ingredients:
500g Jersey Royal new potatoes
30g butter
A handful of chopped soft herbs (chives, parsley, dill, mint)
Salt and pepper
Method:
1. Boil the potatoes in salted water until tender (about 15 minutes).
2. Drain and steam-dry for a minute, then toss with butter, chopped herbs and plenty of seasoning. Serve warm.
Pea, broad bean and watercress salad
Ingredients:
100g peas (fresh or frozen)
100g broad beans (fresh or frozen)
1 small bunch watercress, trimmed
A few radishes, thinly sliced (optional)
½ small fennel bulb, shaved (optional)
For the vinaigrette:
1 tsp Dijon mustard
1 tsp white wine vinegar
Juice of ½ lemon
3 tbsp olive oil
Salt and pepper
Method:
1. Blanch peas and broad beans in boiling water for 2 minutes. Refresh under cold water and peel the broad beans if you like.
2. Whisk the vinaigrette ingredients together and season to taste.
3. Toss the veg and watercress with the dressing just before serving. Scatter with radishes or fennel if using.
Horseradish creme fraiche
Ingredients:
2 heaped tbsp creme fraiche
1 tsp horseradish (from a jar or freshly grated)
Squeeze of lemon juice
Pinch of salt
Method:
Mix everything together in a small bowl. Adjust to taste – it should be cool, sharp and creamy.
To serve
Plate the fish whole and flake at the table. Pile on the potatoes, spoon over the salad, pass the sauce. Pour something cold and bright. Eat slowly.
Drink pairing: If you're pouring a drink, make it one that matches the mood: crisp and clean, with just enough backbone to stand up to buttery potatoes and trout. A chilled Albariño is perfect – all citrus, salt and sea breeze – or go for a glass of pale Provençal rosé if you're leaning into the sunshine.
A white vermouth and tonic is a smart, gently bitter alternative that pairs beautifully with herbs and greens. Even a cucumber and elderflower spritz, if you're keeping things soft, will do the job just as nicely.
Read the full article here |
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| Letitia Clark's For the Love of Lemons is a sun-drenched celebration of Italy's most versatile citrus. From creamy mascarpone carbonara to lemon tiramisu, this beautifully photographed collection blends vibrant recipes with personal stories and historical insights. A zesty, joyful ode to lemons that brightens every dish – and every day. |
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