Season’s Eatings: What to cook and eat in July
July marks a vibrant period in the UK when a variety of fresh ingredients come into their prime, offering chefs and home cooks alike a bounty of options to enhance their culinary creations.
From the deep purple hues of aubergines to the robust textures of broad beans, the season’s offerings are both diverse and flavourful. We’ve delved into five such ingredients that are not only peak in freshness during July but also bring a unique set of flavours and culinary potentials to the table.
Aubergines, with their meaty texture and ability to absorb flavours, make them a favourite in dishes from Mediterranean to Middle Eastern cuisines. Broad beans, a staple in British gardens, are celebrated for their earthy taste and versatility.
Kohlrabi, an often underappreciated member of the cabbage family, provides a crisp, mild flavour that works wonderfully both in raw salads and cooked dishes.
Peaches, with their sweet, succulent flesh, are perfect for both savoury dishes and desserts, embodying the essence of summer. Lastly, thyme, this aromatic herb, infuses a subtle earthiness into dishes, which is especially good with meats and stews.
Aubergine
Aubergines, known to some as eggplants, are particularly sumptuous during their peak season in the UK, which stretches from late May through to mid-October. Native to Southeast Asia but now cultivated globally, aubergines are technically fruits – specifically berries – though they are commonly utilised as vegetables in cooking. Their varieties are as diverse as the cuisines that employ them, ranging from the large, deep purple types favoured in Mediterranean dishes to the smaller, ivory-coloured versions popular in the United States and Australia.
The preparation of aubergines is straightforward. To maintain their colour, they should be cut just before cooking. While older often recommended salting slices of aubergine to mitigate bitterness, this step can generally be skipped with modern, less bitter varieties, unless frying is intended. Aubergines are known for their ability to absorb oil, and salting beforehand
