Kitchen Projects for Summer

& celebrating in the sun... It's a party in the USA!

Welcome to July, the month where we can no longer deny that 2026 is not just well on its way, but also flying past us. It also happens to be a rather big holiday in the US, and since I am part of a US-UK household, I wanted to share a few of my favourite bakes that lean into that Fourth of July energy.

So what to bake? Berries are at their peak, with stone fruit coming in encouragingly, depending where you are in the world. And though my intro may seem a little pessimistic, DON’T YOU WORRY - we’ve tons of glorious weather ahead, with recipes to suit your mood coming up on Kitchen Projects all summer long. And don’t forget, you’ve always got the full recipe archive to look through, which has hundreds of recipes to choose from. See you soon!

New Era No-Bake Cheesecake

This strawberry no-bake cheesecake has freezer section energy in the best way. Topped with glossy strawberries, the cream cheese custard borrows techniques from French Flan to have that ultra-creamy texture without any need for a waterbath. YES PLEASE! Click here to make it.

Buttery Tomato Pie

Marcella Hazan taught us all that tomatoes and butter are best friends, so why not combine buttery pastry with juicy cherry tomatoes in this ridiculously juicing pairing? Slab Pies are NOT just for fruit! Click here for the recipe.

Strawberry Shortcake

Bronwen Wyatt has developed her PERFECT rendition of strawberry shortcake and, as someone who is relatively new to strawberry shortcake, this recipe moved me emotionally. It also just won reader favourite in a Pancake Princess Bake Off, so you KNOW It’s legit! A summer ‘must make!’ Click here to read it

Peanut Butter Cake with Cherries

This is SUCH a wonderful recipe to showcase cherries - these gorgeous, juicy roasted numbers will go with ANY number of creamy things too; cold creme faiche, a set custard, you name it! Click here to make it.

Tomato & Fennel Tart Tatin

Tarte tatin here we come

One of my favourites in SIFT - check it out on page 167. Serve with a sharp green salad and you are in for a total treat. Such a great way to see out a glut of summer tomatoes! Click here to get a copy of the book.

Cherry & Almond Meringue Gateau

What a centrepiece! This combines layers of nutty almond meringue, cherry compote and lots, and lots of cream. Definitely one to make ahead and let everything meld together. Click here for the recipe.

Peach and Ricotta Sbriciolata aka crumb pie

This is easiest fancy looking (and tasting) bake ever; A recipe for people that love crumble, but don’t have the heart to make it in the summer, or love pie, but hate making it. I got you! Click here to make it.

Corn Tarts with Jam

These might be my favourite bake from last year and I really would LOVE if you wanted to get on board with sweetcorn in your desserts: These canele-adjacent Sweetcorn tarts have crispy, caramelised edges and gooey centres. They are so addictive and can be dressed up with jam and cream. These are for canele lovers! Click here to make it 

Peach Cobbler

Another extraordinary smash hit from Bronwen Wyatt, PEACH COBBLER! Would you look at that? I know that not all of us have the best peaches yet, but just in case you do… Click here for the recipe.

ANYTHING Granita

Pistachio granita on the left, tayberry on the right

In this newsletter we explore the world of granita, the light and icy refreshing frozen dessert - from pistachio to berry, lychee and jasmine to coconut green tea. There’s also a calculator so you can make your own granitas, no matter what flavour you want (cucumber is incred)! Click here to make it.

All about Sorbet

Watermelon and strawberry sorbet

Is there anything more refreshing than a mountain of sorbet in the hot weather? I’m not a competitive person, but there’s something about racing the heat to finish my frozen desserts before they turn into sloppy pools is very satisfying. In this edition, I guide you through the general theories behind frozen desserts and finishing with two sorbet recipes - no ice cream machine required - food processors / blenders can make pretty outstandingly smooth treats. Click here to make it

Sour cherry and Plum pies

If you’re looking for a cutie patootie pie (yes, that is a heart shaped vent hole) then these sour cherry plum numbers are one to bookmark for the fleeting moment that you can find fresh sour cherries at your local. They freeze really well, too. Click here to read it!

Stone fruit frangipane tart

Everyone needs a great frangipane tart in their life and i’m pretty confident that this one will be your go to. Thinly sliced plums make a stunning, simple finish that can be glazed or left plain. Serve with a big dollop of cream or enjoy on its own, either way you’ll be putting plums where they deserve to be: In the spotlight. Click here to make it

Easy Thin n Crispy “strecci” bread

This super simple ultra thin and crispy bread dough is a perfect park /friends over for drinks snack. I LOVE this version with peaches and basil but you can customise it til your heart is content. The version with tapenade, recipe provided by my brilliant friend Janine, head baker at Toklas Bakery. Click here to make it.

Drinks of dreams

I LOVE a good drink recipe. I’ve shared quite a few over the years, but you’ll definitely enjoy this shiso raspberry lemonade (which can be changed up for other herbs) if you love refreshing, icy drinks. There’s also a recipe for fig leaf and peach iced green tea which is actually a glass of heaven, as well as Susan Spungen’s Tomato Water Lemonade (I KNOW RIGHT?). If creamy drinks are your thing, then give my ice cold horchata a go, or check out this dispatch on milk and cookies (ft the best strawberry milk + fennel seed and white chocolate cookies)

Potato Buns

Have you promised to make buns for the barbecue? In that case, try these gorgeous mashed potato buns. Baked here as dinner rolls in a pan, you could take this dough and shape as individual buns for the best bugers of your life! Click here to make it.

Almond Cake

This cake was specifically designed to be flumped with cream and enjoyed with allllll the seasonal fruits. It is a true team player! Click here to make it.

Anything flaky fruit tart

This newsletter has a secret power: It’s french grandma approved. Earlier this year I was lucky enough to visit Monique’s home in the Loire Valley. Join me in her kitchen as she shows us how to make perfectly crisp and flaky fruit tarts no matter what the season. Click here to make it

Alright! That’s it for now. Have a wonderful weekend and see you next week!