Broad Beans

A sweet, slightly nutty flavour along with a creamy texture. When cooked properly, they become tender and buttery, providing a satisfying bite.

Pairs well with: Mint, lemon, pancetta, goat’s cheese, new potatoes, courgettes.
Dish idea: Broad bean, mint and goat’s cheese bruschetta – ideal as a summer starter or bar snack. It’s light yet flavourful, with an appealing balance of freshness, creaminess and texture .

Courgettes (Green & Yellow)

Courgettes are mild, buttery and slightly grassy; yellow courgettes are sweeter and more delicate. Courgettes are incredibly versatile and benefit from being served raw, grilled, or even spiralised. Their mellow flavour absorbs marinades beautifully, and they add visual freshness to any plate.

Pairs well with: Basil, feta, tomatoes, lemon zest, garlic, pine nuts.
Dish idea: Chargrilled courgette ribbons with lemon, feta and toasted pine nuts – a bright, summery small plate.

Heritage Tomatoes

Juicy, sweet, tangy – flavour varies by variety and colour. Heirloom and heritage tomatoes are at their best now, with bursting sweetness and a deep umami character. Use them raw or slow-roast for depth. Colour variety adds stunning visual appeal.

Pairs well with: Olive oil, burrata, basil, anchovies, red onions, balsamic vinegar.
Dish idea: Mixed heritage tomato and burrata salad with basil oil – summer on a plate.

Runner Beans

Runner Beans are slightly sweet with a fresh, green taste and satisfying crunch when cooked al dente. Fresh runner beans are a nostalgic favourite in British kitchens and can elevate mains with texture and colour. Younger beans have more flavour and require less stringing

Pairs well with: Butter, garlic, almonds, new potatoes, tarragon.
Dish idea: Sautéed runner beans with toasted almonds and brown butter – a simple, elegant side for roast poultry.

Courgettes (Green & Yellow)

Courgettes are mild, buttery and slightly grassy; yellow courgettes are sweeter and more delicate. They are incredibly versatile and benefit from being served raw, grilled, or even spiralised. Their mellow flavour absorbs marinades beautifully, and they add visual freshness to any plate.

Jersey Royal Potatoes (Late Season)

Jersey Royal Potatoes are earthy, nutty, with a waxy, buttery texture. Though their peak starts earlier, late-season Jersey Royals are still available in early July. Their unique flavour comes from the island’s soil and sea air. Handle them simply to let their taste shine.

Pairs well with: Mint, butter, horseradish, fish, dill, mustard.
Dish idea: Jersey Royal and smoked mackerel salad with horseradish crème fraîche – robust, seasonal and satisfying.

Beetroot (Red, Golden, Chioggia)

Beetroot is earthy, sweet, with red varieties offering more depth; golden and Chioggia are milder and more delicate. It works well roasted, pickled, or grated raw. Use different varieties for layered visual impact.

Pairs well with: Goat’s cheese, orange, walnuts, balsamic vinegar, dill, smoked fish.
Dish idea: Roasted golden beetroot with whipped goat’s cheese and hazelnut crumb – textural, colourful, and ideal for summer menus.

Kohlrabi

Kohlrabi is underrated but excellent for raw applications, offering crunch and refreshing bite, especially on hot days. It’s crisp and juicy, with a mild brassica flavour – a cross between cabbage and apple.

Pairs well with: Apple, lemon, mustard, dill, yoghurt, pork.
Dish idea: Kohlrabi remoulade with lemon and capers – perfect with cold cuts or charcuterie boards.

Cauliflower

Cauliflower is nutty and mild, slightly sulphurous when overcooked. British cauliflower crops are at their summer peak in July. Their dense texture stands up well to bold spices and roasting.

Pairs well with: Cumin, turmeric, tahini, capers, cheese, anchovies.
Dish idea: Roasted cauliflower with harissa yoghurt and dukkah – punchy, Middle Eastern-inspired flavours for pub or restaurant menus.

Rocket (Wild and Cultivated)

Rocket is spicy, nutty, with a punchy aroma – wild rocket is more intense. Rocket’s assertive flavour means it holds its own with salty or rich ingredients, and it adds instant complexity to dishes.

Pairs well with: Parmesan, balsamic, figs, pine nuts, prosciutto.
Dish idea: Rocket, fig and Parma ham flatbread – summery, simple, and suitable for sharing menus.

Watercress

Watercress is peppery, slightly bitter, with a crisp, succulent texture. It is packed with antioxidants and spice. A staple in British summer salads and sandwiches.

Pairs well with: Beef, eggs, citrus, mustard, oily fish.
Dish idea: Smoked trout and watercress salad with lemon and horseradish dressing – light but bold.

Little Gem Lettuce

Little gem is one of the most versatile summer lettuces. Sweet, crunchy, refreshing, with firm leaves that hold dressing well. It robust enough to grill but delicate enough to serve raw.

Pairs well with: Blue cheese, bacon, Caesar dressing, anchovies, peas.
Dish idea: Grilled little gem with Caesar-style dressing and crispy pancetta – a twist on a classic.

Oakleaf Lettuce

Oakleaf mixes well with other leaves to build depth of flavour and texture. Mild, tender, and slightly nutty, with a delicate structure, its lacy appearance adds refinement to plating.

Lamb’s Lettuce (Mâche)

Lamb’s lettuce is elegant and often overlooked, with a mild, slightly sweet and nutty, with a velvety texture. It’s excellent for elevated dining experiences or event catering.

Pairs well with: Beetroot, walnut, blue cheese, citrus, egg.
Dish idea: Lamb’s lettuce and beetroot salad with soft-boiled quail egg – a refined starter or side.

Spanish Padron Peppers

Mild and grassy, with the occasional spicy surprise.

Pairs well with: Sea salt, lemon, manchego, chorizo.

Dish idea: Charred Padron peppers with smoked sea salt and aioli – an irresistible bar snack or sharing starter.

French Haricots Verts

Slim, tender green beans with a fine texture and sweet green taste.

Pairs well with: Garlic, shallots, almonds, butter.
Dish idea: Warm haricots verts salad with confit shallots and almond crumb – elegant and fresh.

Italian Radicchio

Bitter, slightly spicy, with a crisp bite.

Pairs well with: Balsamic vinegar, gorgonzola, walnuts, citrus.
Dish idea: Grilled radicchio with gorgonzola and candied walnuts – bold flavours for confident dishes.