It is beautiful out.

No wait, let me say it again for those who feel differently about heat than I do. It is hot. It is humid, with clear sunshine interspersed with rather-impressive thunderstorms and torrential rain.

Now I'll admit, I am a lucky one; I am one of those sorts that lives for heat and revels in temperatures others may consider rather sweltering. Dry heat or sticky with humidity, I will always choose a day that is blistering over a day that is remotely cold.

I even take particular joy the dramatic tendencies of our climate. There is something wholly romantic about a midday thunderstorm. The day suddenly turns to dusk, the air heavy and thick with moisture; and afterwards, who cannot enjoy the green, green, green smell of wet grass and soaking leaves, and the reward of a cool breeze. Even as I write this, rain is pouring through trees alight with sunshine and I can hear not-so-distant peals of thunder.

But, even though I consider the weather to be lovely and sultry, I can see my loved ones virtually wilting as the days go on. And so I feel compelled to aid as only I know how - with food.

While I will admit my days have been busier as of late, what with the arrival of our newborn son and the constant entertainment that is his big brother, I have still managed to get back in the kitchen. Like the lovely familiarity of a tune you've hummed for a lifetime, getting back to cooking and baking has brought me the satisfaction of beloved habits. In this mood I have been looking over my cookbook collection, rediscovering old favourites that somehow seem new again.

With that in mind, I have brought together a few of my best-loved recipes I hope will keep you cool for the summer nights ahead.

While my husband does not share my love of cooking, I take great pleasure in the fact that he does share my love of food. With is combination of enthusiasm and appetite, he is a rewarding audience to cook for - appreciative and just a bit greedy.

While I was thrilled at recent gifts of cookbooks and foodie magazines, a part of me does think that my dear Sean was even more excited. After far too many days featuring the customary menus of the season, it was he that flipped through my new books, taking note of any particularly tempting ideas. Feeling a bit burnt out after the aforementioned feasts, I was all too happy to hand over the responsibility of culinary creativity (and the associated shopping trip) to my willing partner.

It is a strategy we have been known to employ, one that prevents me from falling into a routine of recipes and challenges me a bit to boot. I will admit to exercising executive privilege now and again, balancing Sean’s often-carnivorous tendencies with lighter fare or substituting ingredients I know are more suited to our tastes. The exercise keeps us both involved in the decision of what we eat, with Sean frequently, and pleasantly, surprising me with his choices.

Most recently, it was a recipe by Tyler Florence that piqued interest - fat noodles with buttered artichokes and crab. Looking at the requisite glossy photo presented alongside, the unctuous tangle of pasta and seafood immediately recalled Nigella Lawson's chili crab with linguine. Featured in the book Forever Summer and on the television series of the same name, hers is a recipe I have carried around in my mind for years. I vividly recall salivating over the sauce alone - luscious bits of pink crab meat specked fiery orange with chili. It was one that I have always intended to make, but have never found the occasion.

Not wanting to pass up the chance now, I combined the two recipes to best appease my (nagging) curiosity and to meet Sean’s request. The result was a triumph; rich enough to feel a bit special and celebratory, still fresh with bright lemon and peppery ribbons of green.

A harmonious beginning to a new year.

Linguine with crab and artichokes
My interpretation of recipes from Nigella Lawson and Tyler Florence. I had not intended to share this recipe, but after tasting it I decided it was worthy of a feature. My sincere apologies; some of the ingredient quantities are estimates as I did not weigh and measure as I cooked, as I usually do.

Ingredients
500 g linguine
1 large clove peeled garlic, or two if you are so inclined
2 teaspoons kosher salt
A good pinch, about a scant 1/4 teaspoon, dried chili flakes
4 tablespoons unsalted butter
3-4 tablespoons extra virgin olive oil
275 ml jar of artichokes, drained and rinsed well, halved if large
250 g crab meat, preferably lump
Zest and juice of 1/2 lemon
A handful of fresh parsley, chopped
A couple of handfuls of baby arugula (rocket), or other greens
Pepper, to taste

Put a large pot of well-salted water to boil. Cook the pasta, according to package directions or to taste. As the pasta will continue to cook when you toss it with the warm sauce, I would advise cooking until just under al dente.

Meanwhile, in a small food processor or pestle and mortar, crush the garlic, salt and chili flakes into a smooth purée. Set aside.

In a large skillet over medium heat, melt the butter and olive oil. When just melted, add about 1/2 cup of the starchy pasta cooking liquid, along with the garlic purée. Continue to cook, stirring, until reduced by about 1/3. When thickened, add the artichokes and gently toss to coat.

With the heat on low, add the crab meat, lemon zest and juice and stir to combine. Tip in the cooked, drained pasta, turning so that the noodles are well-slicked with the buttery juices. Add the parsley and arugula, continuing to turn until the greens are slightly wilted. Check for seasoning, garnish with additional chili and fresh greens if desired, serve.

Serves 4 as a main course, 6-8 as a light lunch or entrée.