My Edible Week: the case for cold food

Why some of the most satisfying dishes are the ones served chilled, whatever the temperature outside. Plus brilliant ideas - and a recipe - for insanely good cold food.

This week I’ve been slurping noodles straight from the fridge, slippery cold ones that I’ve doused in salty, crunchy, savoury things. The coolness of each mouthful is a relief in the heat (I’m in the UK), and once I’d made a big batch of the noodles, enough to last a few few days, assemblage barely took a minute.