June seasonal update

As June arrives, gardens and farms are now bursting with colour, and the longer days invite lighter, fresher cooking.

From juicy berries and tender greens to prime seafood and summer game, this month is all about embracing sunshine on the plate.

Here’s what’s in season this June - and how to make the most of it in your kitchen.

Vegetables

June marks a shift to lighter, brighter vegetables—perfect for colourful plating and alfresco dining:

Peas – Sweet and crisp, freshly shelled peas are a summer essential. Serve raw in salads, mash into a minty purée, or stir into risottos.

Runner Beans – These long, crunchy beans are just coming into season. Blanch and toss with olive oil and lemon, or sauté with garlic and pancetta.

Baby Carrots – Beautifully sweet and tender, baby carrots are excellent roasted whole with honey or glazed and served with herb butter.

Courgettes – One of the most versatile early summer veg. Slice into ribbons for a raw salad, grill for charred sweetness, or stuff and roast whole.

Beetroot – Young, earthy beetroot is brilliant in everything from salads to summer tarts. Try roasting with goat’s cheese and hazelnuts for a stunning starter.

Try this: Beetroot and Tapioca Cracker, Beetroot Ketchup, Roasted Beetroot with a Hint of Strawberry and Bronze Fennel by Christos Siomadis.

Fruits

The fruit bowl starts to overflow in June, with iconic British summer berries and orchard fruit arriving in force:

Strawberries – Now in peak season, British strawberries are juicy and fragrant. Serve with clotted cream, use in Eton mess, or macerate with balsamic and black pepper.

Cherries – Sweet and succulent, cherries are at their best now. Bake into frangipane tarts, stir through ice cream, or pickle for savoury dishes.

Gooseberries – Still sharp and zingy, gooseberries are excellent in compotes or paired with oily fish like mackerel.

Raspberries – Making their first appearance, raspberries add vibrant colour and flavour to desserts, sauces, or summer cocktails.

Elderflower – Though not a fruit, elderflower is June’s floral hero. Infuse into syrups, sorbets, or panna cottas for a delicate seasonal touch.

Try this: Strawberry and Elderflower Split by Emily Watkins.

Meat and Fish

With summer in full swing, June is ideal for elegant meats and fresh-from-the-coast seafood:

Wood Pigeon – A rich, gamey bird that's perfect flash-roasted or grilled. Serve with summer berries or a beetroot salad for contrast.

Spring Lamb – Still tender and delicate. Grill lamb cutlets with mint salsa or slow-roast the shoulder with garlic and anchovies.

Sea Trout – Sustainable and full of flavour, sea trout shines when pan-fried with samphire or poached gently and served cold.

Mackerel – This oily fish is rich and best cooked simply. Grill with rhubarb chutney or serve raw as sashimi with cucumber and yuzu.

Lobster – A luxurious June treat. Boil and serve with herb butter, add to a summer pasta, or grill with chilli and lime.

Try this: Wood pigeon, pig head, fennel with egg yolk by Mark Froydenlund.

How to Cook Mackerel

Grill: Score the skin, season generously, and grill skin-side down for crispy results. Finish with lemon and wild herbs.

Pickle: Marinate thin fillets in a vinegar-sugar mix with dill and mustard seeds for a Nordic twist.

Torch: For a showstopper, cure lightly in salt and sugar, then torch at the table and serve with horseradish and apple.

Why don't you put your skills to the test and try making this Mackerel and Buttermilk recipe we filmed at FOUND in Dorchester.

June’s ingredients are generous, sun-soaked, and bursting with potential.

Whether you’re curating a seasonal tasting menu or planning summer specials, now’s the time to embrace bold colours, bright acidity, and dishes that sing of summer. Eat locally, cook creatively - and bring the best of British produce to every plate.