Picture for What to eat in June

What to eat in June

Summer is finally here. With the warmer weather we also welcome some fantastic seasonal produce. Want to know what to do with it?

It's time to start enjoying the colourful produce of Summer. Although many ingredients available to us all year long, eating them in season will reward you with the best flavours.

Best right now

Radishes, rainbow chard and courgettes have arrived, and patiently waiting to be included in your next salad. Quarted radishes add a peppery element, which is unexpected but equally delightful. Chard needs mere minutes with a knob of salted butter in a pan to come to life, and partners well with garlicy cannellini beans. Courgettes are one of the most versatile vegetables, you can cook them in many ways and are welcomed with open arms to most plates.

Pak choi and fennel are also being harvested and are some of my favourite ingredients. Roasted fennel is a treat, especially when served with a lemon dijon dressing.

Berries are starting to appear from British farms and bring bursts of flavour to our table. The best way to enjoy these fruits is fresh and with little complication. Strawberries with a low fat yoghurt and granola is a simple pleasure, but one worth continuing over the Summer.

A recipe for June

Ingredients
Serves 2

1 tbsp olive oil
1 courgette, sliced
1/2 bulb fennel, chopped into 5cm chunks
1 tin cannellini beans, drained
2 cloves garlic, minced
3 cherry tomatoes, halved
100ml water
1 handful parsley, finely chopped
1 handful basil, finely chopped
100g chard, chopped
1 lemon, zested

Add the oil to a deep frying pan and once it's up to temperature, add the courgette, fennel, garlic, tomatoes and beans. Gently fry for 5 minutes until the courgette is brown and crisp and the tomatoes have softened and started to break down. Season with salt and pepper and add a little water to the pan, which should start to create a lamination with the tomatoes. Next, add the chard and cook off for 2 minutes. Once off the heat zest the lemon over the pan and serve. This is delicious served with baked cod.

Per serving: 194 kcal


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