Cart is empty 
As the first summer month kicks in, there’s lots of incredible seasonal produce to cook with in June. Longer and warmer evenings lend themselves nicely to garden barbecues, while sunny days are perfect for enjoying zingy salads and top-notch seafood. Here’s what’s fresh in June and what to cook with it this month.
Vegetables
Asparagus and new potatoes, especially Jersey Royals, are now well in season as are aubergines, courgettes and fennel. It’s also time to say hello to the new crop of carrots, beans and summer greens, like lettuce, runner beans and mange tout. Tomatoes, although technically a berry, reign supreme in June as there’s a wealth of varieties appearing in supermarkets and veg boxes. This is also the best month for leafy, fragrant soft herbs like basil, mint, parsley and coriander.
Mexican-style barbecued corn on the cob recipe
Tortellini with burrata and tomatoes recipe
Asparagus, new potato and radish salad recipe
Meat
Spring lamb is still widely available, but coming to the end of the season. Chicken and pork are both excellent meats to throw on a barbecue – try experimenting with different marinades and cuts to find your perfect flavour combination. Leaner sausages and burgers are among the top choices for the grill as well.
Lamb steaks with artichokes and cabbage
Seafood
There’s plenty to love about seafood in June. Crab is a top shellfish choice this month, appearing everywhere from sandwiches to pasta. Oily fish like tuna, mackerel and salmon are all sturdy enough to hold their own on a barbecue and are excellent pan-fried, grilled or in a salad. Shrimp, squid, langoustines and scallops also lend themselves nicely to summery recipes.
Smoked mackerel and lentil salad
Roast hake, samphire and tomato salad
Baked scallops with chipotle butter
Fruit
June is a wonderful month as most berries are in season – think the classic trio of strawberries, blueberries and raspberries. The first of cherries are also starting to appear and plenty of stone fruit like apricots and nectarines are kicking about too. The first of this season’s watermelons are making an appearance while it’s time to wave goodbye to rhubarb for another year.
Greek yogurt frozen fruits recipe
Strawberry and buttermilk ice cream
Grilled pineapple with salted caramel
Blueberry and honey polenta cake
By Karlina Valeiko
