A peach of a summer: an August recipe

Enjoy an al-fresco recipe for peaches and mozzarella with an undertone of cumin and take a delicious foray into food heritage along the way

There’s nothing quite as satisfying—or evocative of summer—as prising open and sinking your teeth into a perfectly ripe peach, chilled from the fridge. It beats any biscuit at teatime. Like cold watermelon, a peach is the ultimate post-beach fruit—best enjoyed when your skin is still salty and sun-kissed, and the afternoon shadows lengthen on the floor. 

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