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Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.

Indian lemonade, made savory with black salt and roasted cumin. Sweet, sour, salty and faintly smoky. The fastest cure there is for a hot afternoon.

Ripe watermelon blended with water and lime into something lighter and more drinkable than juice. Five minutes of work and it tastes like the middle of summer.

A dark, herby, aggressively savory spiced water: mint, cilantro, tamarind and roasted cumin. Drunk as an appetiser, and it genuinely works as one.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.