Whether it’s fruit, vegetables, freshwater fish or seafood you fancy, eating what’s in season now can mean tasty, nutritious, sustainable and cost-effective choices.
This page will help you discover what to eat right now and what foods you can look forward to throughout the year.
Although not typically associated with British cuisine they are incredibly easy to grow in the UK climate. June is a great month for courgettes as generally the temperatures are good enough for either sowing, planting or harvesting. Once you have a successful plant, picking the courgettes regularly when they are small can extend the time frame within which the plant flowers.
Fun fact: courgettes are part of the same family as cucumbers!
When preparing courgettes there is no need to peel them as otherwise they can disintegrate quite quickly, plus most of their fibre is contained within the skin. They have become more popular ever since the idea of spirilizing fruits and vegetables came about, as courgettes are fairly sturdy when raw, and once spirilized can be eaten raw or cooked.
They can be boiled, however it boiling can make them soggy and does not bring out their flavour, additionally boiling will mean some of the vegetables water-soluble vitamins (B vitamins and vitamin C) are lost to the cooking water. Frying, sautéing or roasting has them at their best.
Micronutrient-wise courgettes are a great source of the mineral potassium and vitamins A, C and B9 (which is more commonly known as folate). An 80g serving, which is equivalent to one of your 5 a day, contains 21% of an adults daily reference value of folate.
This crunchy, peppery member of the mustard family is low in calories and with a water content of 95 per cent, can boost hydration.
Try this flavoursome Middle Eastern recipe using radish.
Often considered a luxury food, lobster’s actually at its best when prepared simply with a dash of mayonnaise, a knob of butter or a mustard cheese sauce for the classic thermidor. Reserved lobster shells make superb soups and sauces.