17 July recipes

Cherries

Cherries are small, deep red stone fruits which are sweet and slightly tart in flavour. They have a short season from June to July, making them a prized addition to sweet and savoury recipes. However, they can preserved or pickled to enjoy all year round.

No cherry pitter? No problem. Put a small metal piping nozzle on a board, press the cherry on top slowly and the pip will pop out of the top.

Cherry and almond crumble

Crumble approaches nigh-on dessert perfection. Chill leftovers and stir through maple syrup and vanilla-spiked yogurt for a superior breakfast.

Cherry labneh summer pudding

Cherries simmered with orange zest, homemade labneh, sweet brioche and pomegranate sauce on top... this is our ultimate summer pudding recipe.

Beetroot

Earthy, rich and sweet, despite its deep red colour and bulbous shape, beetroot is related to spinach and chard, and is just as nutritious.

Beetroot tartare and ricotta toasts

Posh toast topper, anyone? Marinate roasted beetroot in a mustardy miso sauce, then pile on top of punchy horseradish ricotta for this colourful appetiser.

Aubergine

Although technically a fruit, the aubergine is a popular vegetable around the world. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. But you can also find long, thin aubergines and small pea aubergines that are green and white. Look for unblemished, shiny, taut skin when buying.

Aubergine salad with mint and pine nuts

Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy and tangy.

Aubergine and ’nduja spaghetti

Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two.

Red peppers

Sometimes known as bell peppers, these come from the capsicum family but aren’t hot like their chilli cousins. Instead, they have floral, sweet flesh and keep really well in the fridge. When buying, avoid any peppers with soft or wrinkled flesh.

Muhammara with herby grain salad

Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. Here, it's served with a salad of freekeh and leafy herbs and flatbread.

Gooseberries

From the currant family, these tart, grape-sized berries are perfect in puddings. There are two varieties: one with a green-yellow hue and another with red skin. When buying, look for plump, firm fruit with taut skin that yields slightly when gently pressed.

Chicken and gooseberry tagine

Gooseberries can be used in savoury and sweet recipes – choose red ones for this aromatic tagine to bring sweetness and tartness to the dish.

Broad beans

Sometimes called fava beans, broad beans come in long pods that need to be removed before cooking. The bean itself has an outer skin, which can be eaten or removed (known as double podding) – this is made easier by cooking for 1 minute in boiling water to loosen the skins.

Paprika-crusted hake with chorizo, broad beans and potatoes

This dish makes great use of broad beans with smoky, paprika-coated hake and golden, crispy new potatoes.

Swiss chard

Don’t be afraid to mix it up with chard and go for different colours – there’s next to no difference in taste, though ruby chard with its rich red stalks is slightly stronger in flavour.

Yellow curry with swiss chard and tofu

Tofu chunks soak up a gingery coconut broth in this quick and easy vegan curry, made vibrant with ruby red chard stalks.

Eggs en cocotte with swiss chard and smoked haddock

Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner.

Flat-leaf parsley

Also known as Italian parsley, it has a much softer leaf than curly parsley and is often preferred for use in salads and as an ingredient. Don’t forget to use the thin stems – they’re packed with parsley flavour and come with a pleasing crunch.

Parsley and pomegranate salad

Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves.

Mackerel

Known for its shiny, iridescent skin, mackerel is a fish high in natural fats and omega-3 fatty acids. Mackerel spoils quickly, so look for really fresh, firm fish or fillets with shiny, not matte, skin.

Spanish mackerel

This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to good use.

Chillies

There are more than 200 varieties of chilli, all varying in colour, heat and size, and originating in South and Central America. The chillies for this recipe are the usual red and green ones available in supermarkets – they have a fresh chilli flavour without too much heat.

Chilli chicken

This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal.

Tomatoes

All tomatoes originate in South and Central America, and were brought to Europe in the 16th century by the Spanish. Since then they’ve become the cornerstone of many European and Asian cuisines. Sweet, sour, floral – tomatoes provide so much flavour.

Tomato chutney

This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard.

Tomato and red pepper soup

Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too.

Runner beans

A popular garden vegetable, runner beans are eaten in their pods and have a fresh, verdant flavour, similar to green beans. They need de-stringing before blanching – simply run a small knife or vegetable peeler down either side of the bean pods to remove the strings, then top and tail. You can BBQ, blanch, roast or steam them, or make this spiced, crunchy pickle for sandwiches and cheese platters right through the season.

Spicy runner bean chutney

This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches.

Scallops

Scallops have two seasons, December-February and June-August. Their sweet flesh is a chef’s favourite and you’ll find them in many high-end restaurants, and don’t forget the creamy roe (coral), too. They are considered slightly tricky to cook as they become rubbery when overcooked but don’t be put off – a very hot pan and brushing with oil rather than oiling the pan will help perfect your skills. There are many species of scallops, with some of the best being found off the coast of Scotland. Look for hand-dived scallops which use sustainable fishing methods and avoid damaging the seabed.

Scallop risotto

Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace.