Seasonal Food

June brings an abundance of colourful fruits and contrasts with a glut of green leaves and vegetables.

Crisp and cool, cucumber is a lovely addition to salad and, when thinly sliced, in sandwiches. Of course, as one of the ingredients in a glass of Pimm’s, it’s a must.

The best month of the year for British strawberries and we should make the most of them. They are delicious eaten just as they are, of course, but are often served with a dollop of clotted cream, in a trifle or even thinly sliced and sprinkled over a salad.

A wonderfully versatile and inexpensive vegetable, courgettes are great in soup, spiralised as a spaghetti substitute, fried and even added as an ingredient to make a moist cake. Courgettes are a source of potassium, which helps to keep our muscles working properly.

Broad beans are actually a legume and are a great source of protein and carbohydrates as well as vitamins A,

B1 and B2. After cooking they can be eaten with any meal but are also delicious when cooled and served with a vinaigrette dressing alongside a salad.

Strictly speaking a fruit but always eaten with savoury dishes. We eat them all year round these days, but the locally grown crops in June are extra sweet. They are full of vitamins and cooking releases even more of the goodness.

As the weather heats up and we replace roast dinners with barbecues, these fresh and nutritious salad leaves come into their own. More than just something that’s a side to the main meal, there are many recipes that mix these vegetables with other ingredients to make a meal in its own right.

Neither of these fruits would be eaten in their raw format as they are sour, but they really come into their own in sweet recipes such as blackcurrant cheesecake or gooseberry fool.

Cooked in a crumble or a tart and served with cream or ice cream, they are superb. Both are excellent sources of vitamin C too.

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