Let’s talk about seasonal eating, shall we? Not the Instagram-perfect fantasy version where you’re somehow meant to survive on three locally foraged mushrooms and a sprig of wild garlic. I’m talking about the kind that’s actually doable – the sort that fills your kitchen with the most flavourful British produce without requiring you to remortgage your house or spend your entire Sunday at a farmers’ market (though I do love a good farmers’ market, don’t get me wrong).
June is when things get properly exciting in the UK food calendar. After months of sturdy root veg and endless brassicas (lovely as they are), we finally get to welcome in the colour, the delicacy, and frankly, the sexiness of early summer produce. It’s like the food equivalent of swapping your thermal pyjamas for something a bit more… well, you know.
Anyway here’s my Veg Dealer (Aka Dad)👇
Why Bother With Seasonal Eating Anyway?
Before we get into what’s good right now, let’s chat about why this seasonal malarkey matters. First off, it’s just better – full stop.
Strawberries that have actually seen the British sun rather than being flown halfway across the world in January? Incomparable.
There’s a reason we associate certain foods with certain times of year; they simply taste as they should when they’re in season.
Then there’s the wallet-friendly aspect. When something’s in abundance locally, prices tend to drop. It’s basic economics, and it means you can load up on premium-quality produce without the premium price tag. Plus, buying seasonal often means supporting British farmers rather than massive international supply chains, which feels rather nice, doesn’t it?
And yes, there’s the environmental bit too. Less air miles, less intensive farming methods, less refrigeration – it all adds up to a smaller carbon footprint for your dinner. Not to sound like I’m preaching (I promise I’m not perfect – I’ve definitely been known to buy Peruvian asparagus in November), but it’s one of those small changes that actually does make a difference.
The Berry Best of June
June is when British berries really hit their stride, and honestly, is there anything more joyful than a perfectly ripe strawberry? Those supermarket impostors available year-round simply can’t compare to the real deal – the ones that are so juicy they stain your fingers and actually smell like, well, strawberries.
Their appearance in June coincides perfectly with Wimbledon, and there’s something wonderfully British about watching tennis while demolishing strawberries and cream. If you’re feeling fancy, try them in an Eton mess cheesecake, or if you’re having friends over for drinks, muddle them into a jug of Pimm’s. But honestly? They’re at their absolute best when eaten straight from the punnet, still warm from the sun, possibly while standing over the kitchen sink.
Raspberries also come into their own this month, offering that perfect balance of sweetness and tartness that makes them so versatile. They’re absolutely brilliant at breakfast time – I’m slightly obsessed with them tumbled over creamy Greek yoghurt with a scattering of pistachios and a generous drizzle of honey. There’s something rather magical about that combination: the slight tang of the yoghurt, the pop of the berries, the crunch of nuts, and the silky sweetness of honey. It’s the kind of breakfast that feels properly indulgent but still somehow virtuous.
June also brings us gooseberries, redcurrants, and blackcurrants – the slightly tarter, more grown-up members of the berry family. Gooseberries make a cracking crumble (especially with a bit of ginger in the mix), while blackcurrants and redcurrants are brilliant in summer puddings or made into cordials for the most refreshing summer drinks.
And let’s not forget cherries! British cherries are a world apart from their imported counterparts – juicier, more flavourful, and somehow more special. Perhaps it’s their relatively short season that makes them feel like such a treat.
They’re perfect for snacking, but if you’re feeling ambitious, a homemade cherry clafoutis is the kind of dessert that makes people think you’re far more accomplished in the kitchen than you might actually be.
Veg that’s worth getting excited about…
On the vegetable front, June offers some absolute crackers. The British asparagus season is on its last legs by early June, so grab those final spears while you can. They need barely any cooking – just a quick blanch, a knob of butter, maybe a squeeze of lemon, and you’ve got one of the simplest but most luxurious side dishes imaginable.
Broad beans come into their prime in late June, and yes, they require a bit of podding, but it’s the kind of mindless kitchen task that’s actually quite therapeutic with a glass of wine and a good podcast. For the sweetest, most tender experience, double-pod them – that means removing them from both the outer pods and the individual bean casings.
Sounds faffy, I know, but it’s worth it for that bright green, buttery-textured bean inside. Try them smashed onto sourdough toast with some mint, lemon, and feta for a lunch that feels both virtuous and indulgent.
Courgettes (or zucchini, if you’re feeling continental) begin their seemingly endless summer production in June. Anyone who’s ever grown them knows they go from “ooh, my first courgette!” to “dear god, what am I going to do with all these courgettes?” in about a week flat. They’re brilliantly versatile though – grill them, stuff them, spiralise them (if you must), or grate them into a chocolate cake for extra moisture. My current obsession is courgette fritters with a minty yoghurt dip – perfect for a light summer lunch or as part of a mezze spread.
Beetroot, with its earthy sweetness and that incredible ruby colour, is another June highlight. Both the roots and the leaves are edible, making this a particularly waste-free vegetable to include in your cooking. Roasted, pickled, or grated raw into salads, beetroot adds both nutrition and visual drama to summer meals. And if you’ve only ever had the vinegary pre-cooked stuff from a jar, fresh beetroot will be a revelation.
Watercress deserves a special mention too. This peppery little leaf packs a serious nutritional punch and adds instant oomph to salads. But it can also be the star of the show – try it blitzed into a vibrant soup or whizzed into a pesto for a seasonal twist on a classic.
The Supporting Cast
Beyond the headline acts, June brings us aubergines, cauliflower, cucumber, and a variety of leafy greens. New potatoes, particularly the prized Jersey Royals, are still available, offering that distinctive waxy texture and sweet flavour that needs little more than a knob of butter and some fresh herbs.
Elderflowers reach their fragrant peak in early June, offering the opportunity to make homemade cordial or champagne – traditional British summer drinks with a delicate, floral flavour that tastes like sunshine in a glass.
And let’s not forget samphire – that strange, salty sea vegetable that pairs so perfectly with seafood. It’s only around for a short time, so grab it when you see it. A light steam, a drizzle of butter, a squeeze of lemon – sometimes the simplest preparations let the best ingredients shine.
Making the most of June’s Bounty
With such a wealth of seasonal produce available, June is the perfect time to let fresh ingredients take centre stage in your cooking. Simple preparations often work best with high-quality seasonal foods – a plate of British strawberries needs little more than a light sprinkle of sugar, if anything at all, to create a perfect dessert.
For a quintessential summer meal, consider a salad of watercress and broad beans, topped with crumbled goat’s cheese and a light vinaigrette. Follow this with a main course featuring new potatoes and the last of the asparagus alongside your protein of choice, and finish with a strawberry and raspberry fool for dessert.
Preserving is another excellent way to make the most of June’s bounty. The berries available this month make exceptional jams, and pickling some of the seasonal vegetables can help you enjoy their flavours well into the autumn and winter months. There’s something rather satisfying about opening a jar of summer sunshine when it’s grey and miserable outside, don’t you think?
