Season’s eatings: What to cook and eat in June

Despite the occasional shower or thunderstorm, summer is so close that we can almost taste it. This means delicious new ingredients are appearing in supermarkets, farmers’ markets and even our own gardens.

Eating locally and sustainably has never been more important, and with an abundance of fresh, in-season produce avilable in the UK in June, it’s the perfect time to enjoy nature’s bounty.

Focusing on seasonal fruits and vegetables not only supports local farmers but also reduces the environmental impact associated with long-distance food transportation.

We’ve selected our five favourite in-season items – tomatoes, globe artichokes, courgettes, fennel and strawberries

Tomatoes

Although botanically a fruit, tomatoes are commonly treated as a vegetable in culinary contexts due to their savoury flavour. Originating from western South America, they were brought to Europe by Spanish conquistadors in the 16th century, becoming a staple in northern Europe by the 19th century. Tomatoes are indispensable in Mediterranean cuisine, offering a sweet, tangy flavour and a wide range of culinary uses.

Tomatoes belong to the nightshade family, which includes aubergines, peppers and chillies. There are thousands of tomato varieties, ranging from large beefsteak tomatoes to tiny cherry tomatoes. The entire tomato, including the skin, flesh and seeds, is edible, though the green leaves are toxic.

To prepare tomatoes, wash them thoroughly and use as needed – whole, halved, quartered, sliced, chopped or diced. For sauces, removing the skin is recommended: blanch the tomatoes in boiling water, then peel. Besides fresh, tomatoes are available tinned, pulped, pureed and juiced.

Cooking methods for tomatoes are diverse. They can be roasted, grilled or fried and are essential in sauces, soups, stews and salads. Store tomatoes at room temperature to preserve their flavour;