Summer in the UK is a time of plenty. Fantastic local produce can be found wherever you look from the herb patch to the hedgerow, the number and variety of ingredients that are at their peak during these sunny months are every cooks dream. I have put together a little list of some of my favourite summer staples.
Fish: Trout, Salmon and Mackerel as well as wonderful shellfish.
Herbs: Salad Burnet, Borage, Sorrel, Nasturtiums, Parsley, Basil, Mint, Tarragon, Lovage, Summer Savory, Sage, Sweet Cicely, Lemon Verbena and Oregano
Salads: Lettuces, Spinach, Celery, Chicory, Cress, Cavelo Nero, Swiss Chard and Watercress.
Vegetables: Globe Artichokes, Tomato, Peppers, Aubergine, Courgettes, Fennel, Potatoes, Broccoli, Radishes and Beetroot.
Legumes: Peas, Mangetout, Broad Beans, French and Runner Beans.
Fruit: Apricots, Peaches and the start of Damsons and Plums
Berries: Cherries, Strawberries, Raspberries, Blueberries, Red, White and Black Currants, Gooseberries, Mulberries and Tayberries.
Flowers: Elderflower, Meadowsweet, Lime Blossoms and Honeysuckle, Rose, Lavender and Marigolds.
When this summer produce is harvested at it’s best it only needs a little coaxing to become a fresh and fantastic meal, Jane Grigson in her book English Food says there is no better dish in early summer than green peas cooked with mint and a bit of butter and I am inclined to agree. I will be using some of these ingredients in the next British Kitchen supper club on the 28th July, the supper club will highlight the best of the summer crop as well as using some traditional British summertime recipes that have been brought up-to-date with modern techniques and presentation.
I will be adding to this list as I discover new seasonal produce, if you have any suggestions or wanted to add your favourite summer ingredient please send me an email at firstname.lastname@example.org.
Our next event is : Summer Supper – Saturday 28th July 2018