Eat Seasonably in June
June is the month when the abundance of summer begins. If you grow-your-own, you'll be spending the next few weeks podding peas and trying to resist eating them like sweets from their tiny green cases. Why not try making your own mushy peas to devour alongside a traditional fish supper? Simply blend butter, salt, mint (ideally fresh but sauce will do) and the peas for the freshest mushy peas you've ever tasted.
Broad beans should also be featuring on your plate, but if you can't find them in your veg patch you'll have to search for a local supplier as they're not readily available. You can blitz like the peas and enjoy as a dip to go alongside a Mexican feast, or add to summer soups for a nutty, earthy flavour like no other.
Sticking with veg, June is officially the start of salad season: lettuces are at their best (no wilted leaves or bolting) and you can enjoy alongside new potatoes, flans and lining the sides of your sandwiches. Throw in a few radishes, some slices of cucumber and a drizzle of extra-virgin olive oil and you're on to a winner.
You might not find British strawberries early in the month, but by the second half they should be readily available. Don't be tempted by shipped in punnets - they're usually bland and have been stacked high for days before you've bought them from the supermarket shelves - and besides, the anticipation of enjoying homegrown varieties makes the reward so much sweeter. Make sure you make the most of their season and enjoy whenever you can: scatter on your cereal, as a snack to take to work, turned into jams (and stored to brighten up the winter months) or switch things up and add to a salad.
If you're looking for a simple supper dish, try mackerel kedgeree - the fish is freshly available this month and its punchy flavour will bring a depth to any salad dish. Boil an egg, add onions and peas and wild rice and you'll have a light midweek meal perfect to enjoy after a tiring day at work.