As I type, the nation is gripped by a ludicrously balmy heatwave and London is set for the hottest day ever recorded. By the time you read this, however, there’s every chance the weather will be grey, drizzly and prematurely autumnal. Typical Britain.

Kitchens aren’t particularly pleasant places to be when it’s hot outside. All that steam and surplus heat is likely to make you irritable, to say the least, plus standing inside, patiently stirring a pan of risotto isn’t going to do anything for your sun tan or social life.

As the mercury rises, either at home or abroad, cooking is best kept to a minimum or, if you’re really smart, avoided altogether. That might mean paring back your lunch a little bit, but that doesn’t mean it has to be any less delicious.

Go for simple salads, little more than some juicy tomatoes, a bit of raw garlic, olive oil, sea salt and sherry vinegar. Or a plate of mozzarella, ham, ripe peaches and basil. Or a carefully balanced ceviche, cut with the vibrant tang of lime juice and chilli. What I’m craving right now is clean, fresh flavours that will cool me down from the inside out.

One ingredient that really comes into its own at times like this is watermelon. Tucking in to a wedge, straight from the fridge on a hot day, is supremely satisfying. After just one bite you will feel revived and uplifted, before the juice drips satisfyingly down your chin.

It’s sweet enough to stand up to some spice and its sponge-like texture makes it a wonderful medium for a little acidity. It’s cool, refreshing and light, but with enough excitement to detract your attention from the weather. Fingers crossed the sun is still shining when you read this.

• Large wedge of watermelon, fridge cold, cut into 2.5cm chunks, seeds discarded
• 1 cucumber, roughly diced
• 250g feta, crumbled
• Half a bunch of basil, leaves picked and roughly chopped
• Half a bunch of mint, leaves picked and roughly chopped
• Generous drizzle of olive oil (approx 80ml)
• Good splash of sherry vinegar (approx 30ml)
• Large pinch of sea salt
• 1 red chilli, very thinly sliced, or a pinch of chilli flakes
• Pinch of sumac
• Handful of toasted pumpkin seeds, plus a few extra for garnishing 

Toss all the ingredients together in a large bowl and check the seasoning. The brine of the feta should add salt, but you might want to tweak the balance along with the spice and acidity.

Transfer to serving plates and spoon over any juices that remain in the bowl.

Finish with another drizzle of oil and a final sprinkling of toasted pumpkin seeds.