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Cucumber

The classic and cool cucumber – try pickling them as a delicious addition to burgers or sandwiches, or
whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect
addition to a cool glass of Pimms.

Heritage Tomatoes

With their range and depth of eye catching colours, they are visually very appealing but it is the
wonderful flavour and aroma that sets them apart. They are typified by the array of variety types,
shapes, colours, sizes and flavours.

Heirloom Tomatoes

Any large, meaty, pink-red to deep-red heirloom makes a substantial bed for the playful combination
of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or
tarragon will also work nicely.

Runner Beans

These beans can be chopped and added to rice dishes, sprinkled with sesame seeds as a side dish
for Asian-style recipes, or served as a traditional British ‘veg’ with roast dinner.

Borlotti Beans (Coco Beans)

Pop them out of their shells, blanch them, add to finely diced shallot and garlic, finish with freshly
chopped parsley and serve with fish or chicken.

Sweetcorn

After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted
butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with
heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet
Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia,
and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.

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Fresh Almonds

Green almonds have the briefest whisper of a season in the spring before their shells harden and
start looking (and tasting!) more like the almonds we know and love. They are tart and crisp and
subversively addictive around cocktail hour.

Rainbow Chard

The raw baby leaves of the coloured types look stunning in salads, and though they dull a little on
cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a
plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant,
delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere
between a mild kale and spinach. It’s a powerhouse of nutty, green-leaf flavour, so pair it with feisty
partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.

Baby Globe Artichokes

Try a great little all-rounder – tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant
stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish. Or trout & artichokes
with almonds, breadcrumbs & mint, all wrapped up with smoky bacon. This is a really great way to
spruce up trout for a special dinner – the flavour combinations are amazing

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Gooseberries

Gooseberry recipes are a quintessential summer treat: Try gooseberry purée with mackerel or roast
pork. Or pair them with elderflower for delicious gooseberry pies, tarts and crumbles. The high pectin
content in the fruit makes an ideal gooseberry jam.

Flat Peaches

How about chilled white peaches poached in rose syrup, or baked peaches with crushed amaretto
biscuits. Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft
with their sugars concentrated – they are a joy. Or perhaps a savoury and sweet chicken and grilled
peach salad.

Rhubarb

There are so many things you can do with rhubarb – Danish rhubarb cake with cardamom and
custard, vanilla-fried rhubarb on sugar brioche, grilled rhubarb with calves’ liver, horseradish cream
and chard, pan-fried mackerel sandwich with rhubarb coleslaw, fennel basted pork chops with
rhubarb or poached with lemongrass for something a little bIt different.

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Mushrooms

Coming through – Trompette, Girolle and Mousseron mushrooms, all looking good.

Trompette

These have delicate, parmesan and blue cheese aromas with intense, mushroom flavours. Most often
though, dried trompette mushrooms are rehydrated in warm water, and are then pulled into long, thin
strands and used as a delicate garnish for scallops, white fish or beef. The trompettes are also
delicious when stirred into risotto, or even blended into a trompette tapenade and slavered on crusty
bread.

Girolle

These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a
chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts
and bone marrow.

Mousseron

These have a rich, intense flavour – similar to porcini, but with more pronounced hazelnut notes.
These mushrooms work well in slow-cooked dishes like casseroles, as they retain their robust flavour,
and the slow-cooking softens their hard stems. Also try them in a sauce to top fish or chicken dishes
or stir into durum wheat pasta.

New season French Apricots – With their firm flesh and amazingly sweet taste, these are cracking
poached or in a tarte tartin.

Coming in August – Black Figs and Yellow Fine Beans
Coming to the end of the season so get it while you can – English Asparagus