What’s in Season?

This time of year is prime for indulging in the fresh, crisp textures of lettuce varieties, the tender earthiness of spinach, and the peppery bite of watercress.

Alongside these leafy greens, there’s a colourful palette of radishes, with their vibrant hues and crunchy texture, English peas and broad beans, both of which bring sweetness and substance to any dish.

Asparagus adds a luxurious element to any menu with its delicate, nuanced flavour.

With such a variety of English salad leaves and vegetables to choose from, June provides the perfect opportunity to invigorate your menus with the essence of summer.

• Asparagus
• Aubergines
• Beetroot
• Broad Beans
• Broccoli
• Cauliflower
• Chicory
• Courgettes
• Cucumber
• Elderflowers
• Isle of Wight Tomatoes
• Lettuce
• Marrow

• New Potatoes
• Peas
• Peppers,
• Radishes
• Rocket
• Runner Beans
• Spring Greens
• Spring Onions
• Summer Squash
• Swiss Chard
• Turnips
• Watercress

Try a base of crisp, refreshing lettuce varieties, blending the tender sweetness of fresh peas with the snappy bite of radishes for texture and colour contrast.

Or elevate your salads further by incorporating the peppery punch of watercress to add a burst of flavour.

For those looking to infuse their salads with a touch of indulgence, consider grilling asparagus to add a smoky depth or tossing in some roasted broad beans for a satisfying crunch.

The nuttiness of these additions complements the freshness of the greens beautifully.

Creativity in dressing your salad can turn it from a simple side dish to the star of your June menu.

Explore the possibilities of dressings beyond the classic vinaigrette.

Think along the lines of a bright, lemony dressing to enhance the salad’s freshness or perhaps a creamy, herb-infused dressing to binds all the elements together with a silky richness.

Soups also benefit from the inclusion of June’s vegetables; a handful of fresh peas can turn a basic broth into a celebration of the season.

The key to unlocking the potential of English vegetables lies in experimentation. Playing with different cooking techniques like grilling, roasting, or sautéing can highlight their unique tastes and textures.

Cherries, with their deep red allure, can be a charming companion to the crisp freshness of pea and watercress salads, introducing a burst of flavour that’s both unexpected and invigorating.

Consider the earthy taste of new potatoes mixed with the tender spears of asparagus, dressed lightly with fresh mint – a combination that sings of summer’s simplicity and abundance.

These pairings not only highlight the versatility of English vegetables but also bring a harmonious blend of the season’s best to your plate.

Cauliflower 

The UK cauliflower season has ended, and it will be a few weeks until we see UK summer cauliflower arriving.

France have finished their overwintered cauliflower. We will have availability from Germany – these are summer cauliflowers.

The quality is fantastic, but they will be expensive so expect higher prices and limited availability.