Taking advantage of what’s good to eat this month means buying fresh, local produce – and, with its much lower air miles, that’s great for the environment as well as tasting better! Keep reading for some tasty ideas for using up fresh ingredients in June.
Fruit and veg to enjoy in June
Referring, as always, to the handy Vegetarian Society guide, the fruit and veg at their best in June are:
Asparagus, Aubergine, Beetroot, Blackcurrants, Broad Beans, Broccoli, Cauliflower, Cherries, Chicory, Chillies, Courgettes, Cucumber, Elderflowers, Gooseberries, Lettuce, Marrow, New Potatoes, Peas, Peppers, Radishes, Raspberries, Redcurrants, Rhubarb, Rocket, Runner Beans, Samphire, Sorrel, Spring Greens, Spring Onions, Strawberries, Summer Squash, Sweetheart Cabbage, Swiss Chard, Tayberries, Turnips, Watercress
You’ll find lots of ideas for using up some of our favourite fruit and veg from this list below, and you can get even more inspiration from our previous monthly guides:
- What’s good to eat in February for ideas on using cabbages
- What’s good to eat in March for beetroot, rhubarb, spring greens and spring onions
- What’s good to eat in April for new potatoes, radishes and rocket
- What’s good to eat in May for asparagus, aubergine, elderflowers, marrow and peas
Broad beans make a tasty side dish for Sunday roasts, particularly when boiled and served with lashings of delicious white sauce or butter. You can also enjoy them cold in salads, or use them in our fancy homemade beans on toast. Just like peas, they’re also good for adding to anything that requires leftover veg, such as soups, risottos, pasta dishes and stews.
Boil it, steam it, roast it – there are so many ways to enjoy broccoli as a side dish for any meal you care to mention. But it’s more than just a side. It’s also a great way to add flavour and nutrition to recipes ranging from our delicious spaghetti cacio e pepe with broccoli to our crunchy cashew and veg noodles. And here’s an inventive way to use the stalk: chop it into matchsticks and use it in our speedy beef stir-fry.
It’s time to start enjoying summer fruits, and cherries are one we’re looking forward to this month. As well as being tasty snacks on their own, they’re also a delicious addition to your baking (think cherry bakewells and cherry and almond cake) and desserts. If you have more cherries than you can use, you could even make your own glace cherries and keep them in the fridge ready to put in your Christmas cake later in the year!
From frittatas to stir-fries, courgettes are a versatile vegetable that you can enjoy in any recipes that call for whatever fresh veg you need to use up. They make delicious and nutritious pasta sauce, too, such as Cristina’s tomato and courgette sauce. You can even bake with courgette! A sweet courgette cake is a delightful teatime treat, or you can go savoury with our courgette and sweet potato loaf, which is also a great way to use up eggs.
There’s nothing more refreshing than a summer salad with cool, crunchy cucumber, so we’ll be glad to have it in our fridge this month! It’s also great for making cucumber raita to go with Indian dishes or tzatziki to go with Greek favourites (think souvlaki on the barbecue). Make a cucumber salsa to go with our grilled lamb pittas or use up any remaining cucumber in our Cool as a (Well-Kept) Cucumber smoothie.
Finally, it’s the ultimate summer treat – strawberries are here, just in time for Wimbledon fortnight! Whether you’re chopping them up to go in a refreshing glass of Pimm’s (don’t forget the cucumber, too!), mixing them into decadent Eton mess or enjoying them on their own with a little cream, we’re pretty sure you won’t have any problem using up the strawberries in your fridge!
For more June meal plan ideas, type in your leftover ingredients into our recipe bank, and stay tuned for more inspiration next month, when we’ll be looking at what’s good to eat in July!