Want to know what’s in season in June? Looking for June recipe ideas? Use sweet strawberries, fresh mint from the garden and aubergines and courgettes from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers.
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.
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.
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.
Use up mint from the garden in this classic mint sauce – it’s essential for roast lamb and only takes five minutes to make.
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 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.
Charred aubergines give this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative.
Also known as zucchini, courgettes 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. Find more of our courgette recipes here.
The combination of smoky, charred courgettes, creamy labneh and crunchy savoury granola makes this a perfect side dish when you’re entertaining.
Easy to make and ready in 20 minutes, this vegetarian frittata is the perfect summer lunch. Courgette, spring onions and goat’s cheese are an irresistible flavour combination.