New season

produce now in!


Summer favourites

Summer means many things to many people, but food is always top of the list! June is a month to celebrate all the goodness that comes from our own soil and finds its way into our memories. Podding peas on a hot summer’s day, raspberry picking in the fierce midday sun, squeezing young broad beans from their shells and harvesting swathes of delicate green leaves for salad – no wonder we love summer!


Fresh peas

Podding peas is one of the pleasures of summertime and the bonus is that they taste great too! If you can resist eating them straight from the pod, they are lovely when tossed into a salad along with some feta cheese and rocket, stirred into a risotto with goats cheese and asparagus, or thrown into a pasta dish with some pesto and parmesan shavings.

Try this: simplicity is best – cook fresh peas in boiling water for 20 seconds. Drain, toss in butter, salt and pepper and enjoy!


Broad beans

Sweet, tender, buttery broad beans are one of summer’s highlights. They have a short season, from now until mid-July, making them all the more desirable, and are best eaten as soon as they’re picked. Older beans develop a tough outer pod which you’ll need to remove before eating – use these older beans, with a squeeze of lemon juice, to make an Italian style mash to top a piece of bruschetta.

Try this: make a summery risotto by adding young, fresh broad beans and crispy bacon to your basic risotto recipe.


Summer is salad season and lettuce is the one staple we can all count on at this time of year. Thankfully, there are so many different varieties of lettuce that eating salad never gets boring. Curly lettuce is great for soaking up flavours, little gems are ideal for adding a bit of sweet crunch, while lettuce is the ultimate burger or fajita filler. Mixing different lettuce leaves together not only looks gorgeous, it adds a subtle change of flavour and texture – try experimenting with varieties such as cos, romaine, frisée, butterhead and red leaf.

Try this: griddled baby gem leaves work well for BBQ weather. Drizzle with olive oil. Griddle until slightly charred on each side then toss in a salad with balsamic dressing, honey, goat’s cheese and pomegranate seeds.



Bursting with flavour, these little berries are a summer treat. Get them as fresh as possible as they start to deteriorate rapidly, and be extra careful when washing them. Of course they are delicious on their own, but they make a great accompaniment to other desserts when whizzed up into a coulis, or as decoration to a dark chocolate loaf.

Try this: add a few raspberries to crushed meringue with a dollop of vanilla ice cream or double cream for a quick dessert