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Sun 24/09/2017
Cliftonville
The Keith Chadband Memorial ConcertsMORE

What's in season?
What's in Season








Food writer, Mary Gwynn's July

There really is no better way to enjoy July than with a feast of locally sourced summer foods. At this time of year, everything is so good, you can follow the less is more precept and keep preparation and cooking to the minimum.

Amongst an abundance of produce at this month’s markets, you’ll find tender broad beans (freshly picked little pods can be enjoyed whole), fresh green peas, radishes, spring onions, spinach, and of course, new potatoes. Cucumbers, beans and courgettes should be there alongside all kinds of salad leaves and great bunches of fresh herbs.

Indulge yourself with the best of the British summer fruit, all at its peak this month. You’ll discover a completely different gustatory experience from the pale imitations that can be found all year round in supermarkets. Serve frest local strawberries with rich golden pouring cream from cattle fed on the lush summer grass and a sprinkling of sugar – add a grinding of black pepper to really enhance the flavour. And don’t miss out on cherries with the season in full swing (Kentish cherries are justifiably world famous), gooseberries, currants, and wonderful raspberries. This is the month for jam makers and you don’t have to make huge vats of the stuff – just a few jars are incredibly satisfying to produce and make wonderful gifts.

Grass fed summer lamb is now at its very finest and, as a more fatty meat than some (giving it the flavour and keeps it from drying out), is ideal for the BBQ. A boned-out leg or shoulder can be marinated overnight and cooks perfectly in under an hour. Or try cubed lamb for kebabs.

On the fish front, look out for mackerel – bought silvery fresh from the market and cooked the same day to enjoy at its very best. Midsummer is a great time to enjoy crab – all you need to make a feast is to serve dressed crab with simply buttered new potatoes and good mayonnaise, home made if possible. Serve with a chilled glass of excellent English white wine.

What's Cookin'


Order Mary's latest book, commissioned especially to celebrate the centenary of the WI.
WI Cookbook

celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI



Read more from Mary Gwynn at:

http://saffronmagazine.co.uk
http://trufflehound.wordpress.com
http://twinseverest.wordpress.com

Why buy seasonal food?