Harissa Lamb-Stuffed Courgettes in Tomato Sauce

Nectarines

Nectarines are a smooth-skinned, round stone fruit. Red on the outside with creamy yellow flesh, they are related to peaches, with a similar floral and sweet flavour. When ripe they’ll have a wonderful scent and will be slightly soft when squeezed. Discover more of our nectarine recipes here.

Nectarine crumble

Nectarines are in season throughout the summer – pair them with almonds and amaretto to make this dessert, which is full of sunshiny flavour.

Lettuce

Lettuces are from the daisy family and are grown for their leaves. You’ll recognise Iceburg, Little Gem, Butterhead and Romaine from supermarkets. Look for bright, fresh leaves that look like they’ve just been pulled from the ground. Find more lettuce recipes here.

Charred lettuce with ranch dressing and bacon bits

This salad of crunchy lettuce and crisp bacon bits is all about the creamy homemade ranch dressing. It makes a great side dish for a summer BBQ.

A plate of charred lettuce with creamy ranch dressing topped with bacon bits on a blue fabric napkin

Tarragon

Tarragon is a leafy, soft herb that grows in spring and summer. It has a strong aniseed and liquorice flavour, and is commonly used in classic French dishes such as béarnaise sauce.

Tarragon butter chicken

A whole chicken is brined here with bay and lemon, before being roasted and then slathered in tarragon butter. The result is beautifully juicy meat with golden skin and a subtle aniseed-flavoured edge from the fresh leafy herb.

A white oval platter filled with sliced joints of chicken on a white and blue background

Tarragon ice cream

Tarragon, with its heady aniseed flavour, is in season throughout the spring and summer. Put it to great use in this ice cream, which is perfect for sunny days and warm evenings.

Strawberries

You can eat any left-over strawberries with meringue nests and cream, make jam to preserve for the colder months or freeze to add to smoothies. They’re at their best in June. Find plenty of strawberry recipes here.

Strawberry cupcakes

These dainty cupcakes stay beautifully moist thanks to the chopped up strawberries folded into the sponge. Perfect for afternoon tea or a summer bake sale.

Cupcakes topped with frosting and sliced strawberries

Mint

It thrives in UK gardens but people are often unsure how to use it. As well as this sauce, mint is great as a tea or in any recipe that includes parsley or coriander – just add some chopped mint, too. Discover more mint recipes here.

Mint sauce

Use up mint from the garden in this classic mint sauce – it's essential for roast lamb and only takes five minutes to make.

Cook’s notes

Here are some alternative ideas on how to use this mint sauce:

• Turn this sauce into a dressing by whisking 2 tbsp of extra-virgin olive oil into it and tossing with crunchy green vegetables, such as lettuce and cucumber.
• Try brushing some of the mint sauce onto lamb cutlets before grilling, then toss in a little more when the meat is resting.
• Whisk a few tablespoons of the mint sauce into plain yogurt for a great chicken kebab marinade.

Aubergines

Aubergines are good at soaking up flavours – you’ll find that after they’ve simmered in all of the spices they’ll be bursting with flavour, especially after giving them a good char at the beginning. Taste a bit before serving – you want them to be meltingly soft. Take your pick from our aubergine recipes.

Smoky aubergine chilli

Charred aubergines give this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative.

two bowls of veggie chilli with sour cream and lime, and a side of rice

Courgettes

Also known as zucchini, courgettes are from the same family as cucumbers, squashes and melons and are an extremely versatile vegetable. They work well with diverse cuisines and flavours – eaten raw thinly sliced in salads, fried until crisp, or gently simmered in a soup or stew until tender. Look out for smooth, unblemished skin when buying. Find more of our courgette recipes here.