The days are getting warmer, nights are getting shorter and soon markets will be fit-to-burst with gorgeous summer produce. Cooking with what’s in season is an absolute joy in June, so we’re championing a few seasonal stars and showing you some of the best ways to enjoy them.
Creamy and tender broad beans are a true taste of the warmer months. They freeze incredibly well, so grab them while you can and store them in the freezer for incredible summer flavour all year round. Blitz with crème fraîche, lemon and dill for a genius last-minute snack, or marinate them in white wine and a little vinegar for a ‘drunken’ broad bean salad, perfect for a dinner party starter.
More: How to get your kitchen prepped for summer.
Strawberries and raspberries will always please a crowd, but other seasonal fruits like gooseberries and blueberries are at their best in June, too. Gooseberry jam or blueberry and yoghurt breakfast doughnuts are two gorgeous ways to make the most of summer berries. For a delicious mix-up of two British summer staples, try this strawberry and Pimm’s cobbler recipe – it’s a guaranteed hit!
Bright, peppery radishes are so versatile – sitting as comfortably in a salad as they do a traybake. Dress them with a little vinegar for a quick and moreish pickle, or slice them thinly and toss with leaves to add a splash of white and pink to your salads. This simple traybake recipe makes the most of June’s seasonal bounty, using runner beans (also coming into season in June) and courgette for a lazy mid-week meal.
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