Make the most of June’s bright and beautiful produce with these vibrant summer recipes!
I am a huge fan of fruit & vegetables, but let’s admit it – sometimes they can be a little dull cant they? Why not try some of these recipes that jazz up some of our traditional summer produce. Not only are they delicious – they are super easy and quick to make!
These young carrots are particularly sweet and earthy in flavour. Not only are they delicious, they are super simple to prepare as they don’t require peeling and can just be scrubbed! Perfect.
QUICK TIP: Halve the carrots, stir fry in sesame oil, chopped ginger and lemongrass for a fragrant side dish. Sprinkle with soy and sesame seeds to serve.
Baked Herby Carrots
- 450 g tendersweet carrots scrubbed (or peeled in you prefer)
- 1 dried bay leaf
- 5 garlic cloves
- 2 tbsp butter
Preheat oven to gas 6, 200C, fan 180C, and cut a length of non stick baking paper and place on a baking sheet.
Toss the carrots in a bowl with the bay leaf, garlic (unpeeled cloves) and seasoning.
Lay the carrots on the paper and dot over the butter.
Make a parcel by bringing the paper up over the carrots, folding the top to seal, then fold up the short ends. Bake for 40 minutes.
Serve opened and sprinkle with any leftover soft herbs you may have: parsley, mint, sage, chives and dill all work well.
The season for these potatoes run from late June to August. Potatoes are a huge source of potassium and high in vitamin B6. Most of the nutrients are found in the skin.
QUICK TIP: Thread cooked new potatoes, pea pods and lengths of spring onions onto skewers. BBQ until charred. Drizzle over a tahini, lemon juice and herb dressing.
Baked Cornish Potatoes and Brie
- 500 g cornish potatoes
- 2 tbsp rapeseed or olive oil
- 160 g Cornish Brie
- Plum chutney to serve
Preheat oven to gas 6, 200C, fan 180C. In a large roasting tin, toss the potatoes with some seasoning and 1 tbsp oil. Roast for 30 mins, or until golden and crispy.
After 30 mins, add the Brie to the roasting tin, moving the potatoes to make space and bake for a further 5 mins until the cheese is starting to melt.
Serve in your tin with the plum chutney - you could even prepare a quick green salad and dressing for some crunch!
These wonderful sweet stone fruits are at their best between May and September. They are similar to peaches but with a slightly more acidic taste and a smoother skin.
QUICK TIP: Under ripe nectarines benefit from being cooked. Try poaching in Marsala with a vanilla pod, then serving with mascarpone. Delicious!
- 75 cl rose wine
- 100 g caster sugar
- 250 g nectarines stoned & roughly shopped, plus wedges to serve
- 1/2 tsp vanilla extract
- 5 ice cubes
Pour the wine into a large, shallow tin or freezerproof container and freeze overnight - don't worry it won't freeze solid!
Meanwhile, put the sugar and chopped nectarines into a saucepan with the vanilla extract and 100ml water. Cook over a gentle heat for 5-10 minutes, until the sugar has dissolved and the nectarines are soft and translucent . Cool, then chill in the fridge overnight.
When ready to serve, put the frozen wine and chilled nectarines and syrup into a blender with the ice and blitz until smooth. Pour into a glass and serve with a nectarine wedge immediately.
Now which are you going to try first?