In Season: June

This month we've got a busy calendar and are looking forward to lots of collaborations and celebrations with added extra sunshine. The summer solstice (longest day) falls on June 20th and we'll certainly be enjoying a few drinks and a sensational spread to mark the occasion. 

Our peach and burrata starter went down a storm at supper club so we've shared the recipe below, this would go really well before a salsa verde chicken or lamb main course, or wow as a 'look what I just threw together' lunch. 


SO, WHAT'S IN SEASON?

 

VEGETABLES

Artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, French beans, garlic, Jersey royal new potatoes, lettuce and salad leaves, mangetout, new potatoes, onions, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, watercress, wild nettles

HERBS

Basil, chervil, chives, coriander, dill, elderflowers, oregano, mint, nasturtium, curly leaf parsley, rosemary, sage, sorrel, tarragon, thyme

FRUIT

Apricot, blueberries, cherries, gooseberries, peach, strawberries

FISH/MEAT

Cod, coley, crab, haddock, halibut, herring, langoustine, plaice, pollock, prawns, salmon, sardines, queen scallops, sea bream, sea trout, shrimp, squid, whelks, whitebait

Lamb, wood pigeon


 
News_UpcomingEvents7.jpg

BURRATA AND PEACH

 


4 - 6 SERVINGS

  • One large bunch of basil

  • A handful of fennel flowers, or one fennel bulb

  • Good quality olive oil

  • One burrata per person, we get ours from La Bufala, but Waitrose do a lovely one

  • One peach per person, nectarines can also substitute 

  • Optional bread and cured ham 

Method

1. Heat a dry griddle pan and meanwhile de-stone and slice the peaches, then place on a white hot griddle pan to char, turning once throughout cooking.

2. Season the hot peaches with a little olive oil and salt and pepper and arrange in a bowl.

3. Drain your burrata and tear open carefully over the presentation bowl (they may be very creamy).

4. Dress with fennel flowers, or some thinly sliced / mandolin fennel and a generous amount of fresh basil.

This starter works really well as a sharing dish, just arrange all the components on a large platter and lay with some warm sourdough bread for mopping. Adding some cured ham to the plate makes a wonderful addition!