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The Month of June

June is the month when things really get going in the culinary calendar. An abundance of fruit and vegatables arrive in the shops to tempt our taste buds.

There are so many vegetables in season or coming in at the end of the month. Among the long list are peas, broad beans, carrots, fennel, lettuce and courgette. Instead of using lettuce as a salad leaf, try Chilled Lettuce Soup for a slightly unusual but excellent starter or light lunch. Following on the soup theme, Courgette and Cumin Soup is a great way to use up a glut of courgettes.

On the fish front: salmon and mackerel are in season this moth. Crab continues to be top of the seafood list. One of the best ways to enjoy the sweetness of crab is in a simple Crab Salad , a real treat on a sunny day.

A fantastic array of fruit is available. Apricots make their first appearance, try them in an Apricot Soufflé to really appreciate their flavour. Soft fruits start to make an appearance with the first of the strawberries followed by raspberries and blackcurrants at the end of the month.

The real star this month has to be gooseberries. A fruit that is enjoying increased popularity making it easier to find in the shops and ‘pick your owns’. Gooseberries are a versatile fruit and are equally at home in savoury and sweet dishes. Baked Mackerel with Gooseberry Sauce is a traditional British recipe, and for a new twist try Gooseberry Yogurt Sorbet for a light, refreshing pudding.

More June recipes.

The British Food Trust Website

This website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the 1,210 recipes here are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

With that in mind, we would like to give a very special thank-you to Helen Gaffney, the selfless originator of this Cookbook, and to the Dairy Diary, which helped her with recipes and photographs.

The British Food Trust

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The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food. The recipes in The Great British Kitchen are provided as a public service and the Trust accepts no liability for their accuracy. Registered in England as a Company Limited by Guarantee No.3402421 Registered Office: 51 Brunswick Rd, Gloucester GL12 1JS.