It’s hardly worth pointing out that the best way to save energy in cooking is to use no energy at all. In other words, to serve the food raw. With warm weather now a semi-reliable feature of the season, the uncooked meal poses serious temptations. Even if you don’t use the no-cook method for a whole meal, consider it for at least one dish every time you dine.

The range of truly wonderful dishes made with no heat is limited. Of course, cooking improves the flavour of nearly everything except fresh fruit. But a handful of uncooked dishes ranks high in the gastronomic pantheon. Among them is a trio that I refer to as the 3G network.

G1 is gazpacho, brought to Spain by its former Arab rulers (according to Alan Davidson’s The Oxford Companion to Food). The original contained not a shred of the tomatoes that we now associate with the dish, since that fruit hadn’t yet reached Europe, but nowadays the arriviste is de rigueur. Just remember: tomato seeds are unacceptable; remove every single one. Remember also: gazpacho should be properly cold, so refrigerate it for at least three hours before dishing up.

G2 is guacamole, never more covetable than when summertime tomatoes add deep flavour. Guacamole needs an hour or more in the fridge so its ingredients can get all close and cuddly. Prevent discolouration of the avocado by putting clingfilm flat on the surface, or covering it with extra virgin olive oil.

G3 is gravlax. This needs even more advance work than G’s 1 and 2, at least two days of refrigerated isolation so the dill/salt/sugar marinade can work its way into the fishy flesh. But just think of all the work you’re spared when you serve it.

No gas used. No heat required. The kitchen stays cool, and you will quickly recover from whatever sweat you worked up with your chopping and slicing. Green enough for you? It certainly is for me.

greenkitchen@thetimes.co.uk

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