July seasonal update

As July settles in, British farms, gardens and hedgerows reach the height of summer, when ingredients are vibrant, sun-ripened, and full of character.

The days are long, the weather warm, and the food lighter, brighter and made for sharing.

From colourful vegetables and orchard fruits to fresh coastal seafood and delicate game, July’s larder is generous and joyful.

Here’s what’s in season this month - and how to bring the best of it to your kitchen.

Vegetables

Mid-summer vegetables are full of natural sweetness and texture - ideal for colourful plating, summer salads and outdoor eating.

Sweetcorn – Just coming into its own, British sweetcorn is at its sweetest when charred on the grill. Brush with herb butter, sprinkle with sea salt, or turn into a chilled soup with crème fraîche and chives.

Try this Two-Michelin star dish by Mark Birchall:

Broad beans – A bit of work, yes, but worth the effort. Blanch, pod, and toss with lemon zest, mint and olive oil - or crush into a purée for grilled sourdough.

Tomatoes – This is peak season for British tomatoes. From deep red beefsteaks to golden cherry varieties, serve them raw with burrata and basil, or slow-roast for maximum intensity.

Courgette Flowers – Delicate and fleeting. Stuff with soft cheese and herbs, then fry in a light batter or bake for a more refined touch.

New potatoes – Waxy, earthy and reliable. Serve simply with butter and dill, or crush with capers and olive oil to cut through grilled fish or lamb.

Try this: Warm Asparagus, Roast New Potato & Pea Salad recipe by Niki Webster

Fruits

British fruit is flourishing in July, offering a riot of flavour, colour, and opportunity—from morning preserves to refined desserts.

Blackcurrants & Redcurrants – Tart and vibrant. Use in fruit compotes, churn into sorbet, or serve with roast duck or venison for contrast.

Blueberries – British-grown blueberries are appearing now. They’re excellent in cakes, tarts or simply roasted with honey and thyme.

Try this Michelin-starred Mille Feuille by Galton Blackiston.

Raspberries – Now at their peak. Pair with lemon cream, tuck into a pavlova, or stir into summer puddings and jellies.

Plums – Early plums are coming in—roast with bay and star anise or poach in red wine for a light, spiced finish.

Greengages – A rare treat. Sweet and subtle, they’re lovely raw, gently poached, or served with crème fraîche and honey.

Try this: Raspberry and Lemon Verbena Tart with Toasted Meringue by Sam Buckley.

Meat and Fish

July is ideal for lighter meats and fresh seafood, with barbecues, cold platters and simply cooked fish taking centre stage.

Quail – Delicate and quick to cook. Roast whole and serve with summer vegetables or marinate and grill over coals for an elegant starter.

Rabbit – A traditional summer ingredient. Braise gently with white wine and mustard or shred into fresh egg pasta with broad beans.

Try this Rabbit Dumpling, English Peas, Spring Greens and Stock by Gordon Jones. 

Lamb Rump – Full of flavour and ideal for the grill. Pair with aubergine, courgette and mint or serve pink with a warm salad of lentils and herbs.

Monkfish – Meaty and versatile. Try skewered with lemon and herbs, or pan-roasted and served with grilled fennel and aioli.

Try this recipe by Woongchul Park - Barbecued monkfish with red cabbage and passion fruit

Crab – White crab meat is in fine form. Stir through linguine with garlic and chilli or pile onto toasted sourdough with lemon and brown butter.

Try this: Barbecued Monkfish, Charred Leek, Almond Cream and Summer Herb Oil by James Cochran.

 Seasonal Cooking Tips

Sweetcorn

• Grill: Char whole on the barbecue and dress with smoked paprika, sea salt and herb butter.

• Soup: Blend into a chilled summer soup with potato and crème fraîche.

Crab

• Dressed: Mix white and brown meat with lemon, cayenne and parsley—simple and perfect.

• Ravioli: Fill fresh pasta with crab and mascarpone, and serve with a shellfish bisque.

Tomatoes

• Raw: Slice heritage tomatoes with black olive tapenade and basil oil.

• Slow-roast: Drizzle with olive oil, scatter with thyme and roast low and slow for confit-style sweetness.

Are you using any of these seasonal ingredients in your menus? Upload and share your pics from our Chef+ mobile app!