Swiss chard
Don’t be afraid to combine it up with chard and go for various colors – there’s subsequent to no distinction in style, although ruby chard with its wealthy pink stalks is barely stronger in flavour.
Yellow curry with swiss chard and tofu
Tofu chunks absorb a gingery coconut broth on this fast and straightforward vegan curry, made vibrant with ruby pink chard stalks.
Eggs en cocotte with swiss chard and smoked haddock
Make smoked haddock and swiss chard sing on this classically slow-cooked French egg dish. Excellent for brunch, lunch or perhaps a mild dinner.
Cherries
No cherry pitter, no downside. Put a small metallic piping nozzle on a board, press the cherry on prime slowly and the pip will come out of the highest.
Cherry labneh summer time pudding
Cherries simmered with orange zest, selfmade labneh, candy brioche and pomegranate sauce on prime… that is our final summer time pudding recipe.
Beetroot
Earthy, wealthy and candy, regardless of its deep pink color and bulbous form, beetroot is expounded to spinach and chard, and is simply as nutritious.
Beetroot tartare and ricotta toasts
Posh toast topper, anybody? Marinate roasted beetroot in a mustardy miso sauce, then pile on prime of punchy horseradish ricotta for this vibrant appetiser.
Aubergine
Though technically a fruit, the aubergine is a well-liked vegetable all over the world. Initially from Southeast Asia, the commonest selection you’ll discover in Europe has a deep purple, virtually black pores and skin, with creamy flesh and few seeds. However you can too discover lengthy, skinny aubergines and small pea aubergines which might be inexperienced and white. Search for unblemished, shiny, taut pores and skin when shopping for.
Aubergine and ’nduja spaghetti
Fiery ‘nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the subsequent stage – prepared in simply half an hour, it is an excellent midweek meal for 2.
Purple peppers
Generally generally known as bell peppers, these come from the capsicum household however aren’t sizzling like their chilli cousins. As an alternative, they’ve floral, candy flesh and preserve rather well within the fridge. When shopping for, keep away from any peppers with comfortable or wrinkled flesh.
Muhammara with herby grain salad
Muhammara is a traditional Levantine dip made with walnuts, pink peppers and pomegranate, just like romesco sauce. Right here, it is served with a salad of freekeh and leafy herbs and flatbread.
Gooseberries
From the currant household, these tart, grape-sized berries are good in puddings. There are two varieties: one with a green-yellow hue and one other with pink pores and skin. When shopping for, search for plump, agency fruit with taut pores and skin that yields barely when gently pressed.
Rooster and gooseberry tagine
Gooseberries can be utilized in savoury and candy recipes – select pink ones for this fragrant tagine to carry sweetness and tartness to the dish.
Broad beans
Generally known as fava beans, broad beans are available in lengthy pods that have to be eliminated earlier than cooking. The bean itself has an outer pores and skin, which could be eaten or eliminated (generally known as double podding) – that is made simpler by cooking for 1 minute in boiling water to loosen the skins.
Extra like this
Paprika-crusted hake with chorizo, broad beans and potatoes
This dish makes nice use of broad beans with smoky, paprika-coated hake and golden, crispy new potatoes.
Flat-leaf parsley
Also called Italian parsley, it has a a lot softer leaf than curly parsley and is usually most popular to be used in salads and as an ingredient. Don’t overlook to make use of the skinny stems – they’re full of parsley flavour and include a lovely crunch.
Parsley and pomegranate salad
Parsley would not at all times need to be only a garnish – right here, it is the hero of a summery salad made with the freshest, greenest leaves.
Mackerel
Recognized for its shiny, iridescent pores and skin, mackerel is a fish excessive in pure fat and omega-3 fatty acids. Mackerel spoils shortly, so search for actually recent, agency fish or fillets with shiny, not matte, pores and skin.
Spanish mackerel
This straightforward recipe makes nice use of storecupboard staples like chickpeas, tinned tomatoes and ‘nduja. The parsley sauce is ideal for placing wilting parsley leaves or leftover stalks to good use.
Chillies
There are greater than 200 types of chilli, all various in color, warmth and measurement, and originating in South and Central America. The chillies for this recipe are the standard pink and inexperienced ones obtainable in supermarkets – they’ve a recent chilli flavour with out an excessive amount of warmth.
Chilli hen
It is a tackle an Indo-Chinese language traditional utilizing juicy hen thighs. It is spicy, candy and deeply savoury – every little thing you need from a meal.
Tomatoes
All tomatoes originate in South and Central America, and had been dropped at Europe within the sixteenth century by the Spanish. Since then they’ve turn into the cornerstone of many European and Asian cuisines. Candy, bitter, floral – tomatoes present a lot flavour.
Tomato chutney
That is the proper recipe to make use of up a glut of ripe summer time tomatoes and is a good accompaniment to a cheeseboard.
Tomato and pink pepper soup
Soup is not only for winter – this summery tomato and pink pepper soup makes a fantastic lunch on a heat day and can dissipate that glut of tomatoes from the backyard, too.
