A slightly rebellious summer dinner: three vegan courses for evenings that refuse to end

Summer food often gets reduced to salads and restraint. I'm not sure why. Long evenings deserve proper meals. The kind where people sit outside a little too long, open another bottle, and somehow find room for dessert despite claiming they couldn't possibly eat another thing half an hour earlier. This menu came together for one of those evenings. Three courses that lean into the season without becoming precious about it. Cold pea soup that tastes like June. A smoky tomato risotto that refuses to apologise for being comforting. A vanilla panna cotta with blueberry reduction because summer berries deserve better than being thrown into a smoothie. None of it is complicated and most of the work can be done the day before, which means less time standing over the stove and more time sitting with friends. Preferably somewhere the sun doesn't seem to understand that it's supposed to set. The lowdown Serves: 4 Active prep time: Around 2 hours, with most of the work done the day before Cooking…