July
| Published: 8th July 2008 16:55 |
Farmers' markets really come into their own in July with masses of wonderful summer produce. Feeling a little over-excited by the sunshine, it feels like we've been waiting all year for this wonderful explosion of flavours. Runner and French beans, spring onions cucumbers, globe artichokes, radishes, watercress, lettuce and fennel are all perfectly fantastic in July. Also look out for wonderfully juicy soft fruits, such as gooseberries, raspberries and strawberries. Also good at this time of year are lamb, plaice, lemon sole, halibut, crab and John Dory.
Strawberries
There is nothing more English than strawberries and there is absolutely nothing like fresh strawberries at the height of the season.
I tend not to do too much to mine, if you have beautifully ripe fresh strawberries it seems a crime to cook or marinate them. You can however preserve a little summer sunshine by making a strawberry jam. Strawberries can take flavours like black pepper, tarragon, basil and the Italians even use balsamic vinegar with strawberries.
Try our perfect Strawberry Tiramisu
Watercress
Watercress is rich in vitamins and minerals, especially iron.
It has a deep peppery taste and is wonderful used in salads to give a little punch. Watercress is also great for giving sandwiches, such as prawn or egg mayonnaise, a little extra flavour. Watercress soup is also great served chilled with a little crème fraîche.
See our watercress pate
Aubergine
The new varieties of aubergine no longer require you to go through the long procedure of salting and straining them, being less watery and bitter than the more traditional varieties.
Aubergines are so versatile and crop up in almost all of the world's cuisines in one form or another. From moussaka in Greece, tala hua baigan in India, parmigana di melanzane in Italy to our very own Poor Man's Caviar. Try our Baba Ghanoush
Sage
A traditional British accompaniment to pork.
Sage is a wonderfully fragrant herb, with soft velvety leaves and beautiful purple flowers. Prized as a medicinal herb by the Romans, sage apparently improves memory and has antibacterial properties. Used to flavour both sweet but more often savoury dishes. Sage adds a special flavour to biscuits or scones, as well as bread and the traditional sage and onion stuffing. To preserve sage I pick the leaves at their best, finely shred them and mix into soft butter with some lemon zest, then roll this up in greaseproof paper and freeze.
Try our tasty Sage and Onion bread
Or an Italian favourite - Saltimbocca
Raspberries
Good raspberries, like strawberries, require little help - a dusting of icing sugar and a splash of cream is all they really need.
Try our Sparkling Pimms and Raspberry jellies
Crab
Both female Brown crabs and Spider crabs are in season. There is a bone of contention about where in England the best Crabs are to be found: Cornwall will try and tell you theirs are best, but I go for Cromer Crabs from Norfolk - smaller but sweeter and more delicate. Use lobster crackers or a small hammer to crack the claws (be as gentle as possible) and a skewer to take out meat from the claws, nooks and crannies. Its sweet brown flesh lies in the shell, and the firm white meat in the legs and claws. In Britain, fresh crabmeat is traditionally served with mayonnaise, or is ‘dressed' by arranging the creamy brown flesh and flaky white meat separately in the cleaned shell.
Try our quick Crab Burgers
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