Stuffed flank steak pinwheels paired with Thai basil chicken and Spanish paprika shrimp, served alongside Parmesan baby corn and a peach crumble to finish

Gouda is the reason these pinwheels hold together. It melts into a paste rather than running the way mozzarella does, so the spiral survives being sliced cold and it browns against the spinach instead of pooling in the pan. The flank is rolled across the grain, tied, seared on all four sides and roasted only to 125°F. Past that the beef tightens around the filling and pushes it straight out.

Peaches went into a crumble rather than a salad this week, because the ones worth buying were too ripe to hold their shape. Under an oat topping that stops being a problem and the fruit collapses into something close to jam. Yellow squash is at its peak too, which is why it is barely cooked and left to sit with chickpeas, sun-dried tomatoes and feta instead of being roasted soft.

Reheating. The flank steak pinwheels should not be heated at all, so slice them cold or they grey and the gouda separates. Thai basil chicken bites want 8 minutes at 350°F covered, the Spanish paprika garlic shrimp 3 minutes in a pan on low, and the parmesan baby corn 6 minutes at 400°F uncovered to get its edges back.