What we're cooking in June
Celebrate the bounty of summer produce with these seasonal recipes

Cooking with the seasons is something we like to do here at GH, as it means we're only using ingredients grown naturally and produce that doesn't travel far to reach our plates, resulting in a quality and taste that's at its best too.
If you're into seasonal cooking, then you'll know that June is one of the most rewarding months produce-wise here in the UK. After patiently waiting for spring-sown fruit and veg to grow and mature, it's now the time where we see the first harvests appear in greengrocers and supermarkets nationwide.
Even though we're used to having full availability all year round of so many different fruits and vegetables, there's something very satisfying about cooking with the seasons, and only using the very best, locally grown produce to make your meal sing.
From artichoke to watercress, there are over 35 different fruit and veg at their best in June, so you'll be spoiled for choice when food shopping this month.
We've compiled our favourite recipes to cook in June using the below list of produce currently in season, along with some tips on how to prepare certain ingredients that can be a little tricky if you've not cooked with them before.
What's in season in June?
Artichoke - Also referred to as globe artichokes, these are considered one of the oldest foods in the world. In the Mediterranean, artichokes symbolise hope and prosperity due to their tender heart core and tough outer layers. It requires a bit of preparation to get the most out of an artichoke, but they can be enjoyed simply boiled and served with butter or sauce, or chopped and added into pasta or salads too.
Asparagus - The tender snap of a well-cooked asparagus is hard to beat and one of our favourite vegetables in summer. They can grow up to 10cm in one day and are harvested by hand to protect the delicate spears. They're so versatile and easy to cook, and we love to serve them as soldiers with soft boiled eggs as a weekend treat.
Blackcurrants - Not just used to make Ribena, this currant is the most intensely coloured and flavoured of all, and has a tart flavour that works well in creamy desserts, or braised with red cabbage for an addictive side dish. You can freeze blackcurrants if you want to keep them for longer, but you should cook them before you do.
Cherries - It's the beginning of cherry season in June but it doesn't last long, so be sure to make the most of the wonderful British crop. Pitting cherries can be a pain if you're using them in baking or cooking, but we've found the quickest way so you can make comforting classics like a French Clafoutis, cherry pie or black forest gateau. Plus, it works really well in our savoury duck and cherry pie recipe.
Courgette - If you've ever grown your own courgette before, then you'll know how quickly and abundantly this plant can grow. We love stuffing and lightly frying the courgette flowers for a delicate starter, while you can use the fruit in anything from curries and stir fries to breads and cakes.
Elderflower - Elderflower is a sign that summer has arrived. When buying branches , look for bunches with freshly open buds, and without any scuff marks to ensure you get the best flavour from them. The flavour is uniquely fresh with hints of pear and lychee, and is typically used to flavour cordials and spirits. It also adds a delicate floral taste to sorbets, ice creams, cakes, jams and jellies.
Gooseberries - These tangy berries should start appearing in specialist greengrocers and some larger supermarkets come June. When picking, look for fruits that are vibrant green in colour and their bodies plump with juice. Gooseberries benefit from being cooked down with sugar to become more palatable and are great in jams, pies and cordials.
Morel mushrooms - This wild mushroom might not look the prettiest but it's great for cooking with, as it absorbs marinades and sauces like a sponge. Morels have a naturally earthy, nutty flavour and taste best when cooked with rich sauces like gravies or wine jus. Be sure to buy wild mushrooms from a greengrocer or farmer’s market, or if sourcing your own, do pick them with an experienced forager. See our top tips for cooking mushrooms.
Peas - To say we love peas is an understatement. British farmers produce around 160,000 tonnes of frozen peas each year. They have a sweet, fresh flavour that means they work in a range of dishes including risotto, stews, salads and pasta. Learn how to properly pod your peas if you've bought them in their shells.
Raspberries - Summer raspberries are here and this variety produces larger, more vigorous fruits than the early autumn variety. The majority of raspberries in the UK are grown quite far north and benefit from a much longer summer day, resulting in maximum maturity. They obviously work well in an array of sweet dishes, but also pair nicely with duck and goat's cheese dishes too. We also love using raspberries in a sour cocktail for a seriously tangy twist. Beware though, they can stain your clothes if you're not careful!
Runner Beans - When selecting runner beans, looks for those with a bright green bean, and ones that make a satisfying snap when broken in half. They're easy enough to prepare, just make sure you remove the tough string on the side so they're more enjoyable to eat. They freeze incredibly well, so you'll always have deliciously fresh beans at your disposal for quick mid-week meals.
Strawberries - We're in peak strawberry season in June. Add this gorgeous berry to jugs of Pimm's, bowls of ice cream, cakes, or simply enjoy them with some fresh cream for a proper British summer pud. If you've ever wondered how to buy the best strawberries, follow these helpful tips to make sure your bounty is as delicious as ever.
Also in season are greens including broad beans, broccoli, samphire, spring greens, sweetheart cabbage and Swiss chard. Seasonal salad ingredients are lettuce, radishes, rocket, sorrel and spring onions, while carrots, turnips, chicory, cauliflower, new potatoes, aubergine, beetroot, peppers, chillies, redcurrants and rhubarb also come into their own in June.
Mel is the Senior Food & Drink Writer for Good Housekeeping UK, covering all the delicious new product launches that come her way, writing about food and drink topics, and curating gift guides for the best foodie products to buy. Alongside that, she can be found developing and creating cocktails for GH and holds her WSET Level 2 in Wine and Spirits. She was part of the Good Housekeeping Institute food testing team for over four years before moving over to the digital side, so knows a thing or two about great food products. You'll find her scouring the supermarket shelves in her spare time for new and exciting ingredients to experiment with in her kitchen.


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