The Guardian Cook supplement, July 1, 2017

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A summer salad of farro, eggs, tuna and capers
- Lepa on April 24, 2019
  
  This was a huge hit with my family. I was a bit skeptical because there isn't any acid in the dressing but the various salty elements and tomatoes were enough. I used an Italian tuna packed in lemon and olive oil and I used that oil for the dressing. So delicious! This will make excellent leftovers and a great packed lunch.
Grape and tomato salad
- fairyduff on July 14, 2020
  
  Great combo. I will simplify next time by using cherry tomatoes.
Vanilla pots with raspberries and raspberry sauce
- meggan on May 13, 2019
  
  I would add a little more sugar to the vanilla pot as these were pretty plain.

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Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.

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