June seasonal update

From ENGLISH strawberries to versatile courgettes, read our June market report to find out what to feature in your dishes this month

HOW MANY VARIETIES OF ASPARAGUS ARE THERE?

Still very much in season, asparagus counts over 300 varieties, but only a few are commonly cultivated and consumed. The most popular varieties are green, white, and purple asparagus. Green asparagus is the most widely available and commonly eaten type. White asparagus, which is grown underground to prevent photosynthesis, has a more delicate flavour and is particularly popular in Europe. Purple asparagus, which has a sweeter taste due to higher sugar content, adds a vibrant colour to dishes.

Asparagus can be steamed, boiled, grilled, roasted or sautéed. The key is not to overcook asparagus, as it can become mushy and lose its vibrant colour and flavour. Watch Orson Vergnaud, Head Chef at Michelin Starred restaurant, Pétrus by Gordon Ramsay create a Rack of Dover Sole with White Asparagus, Chervil and Citrus Hollandaise recipe:

Executive Chef Tom Scade at The Vineyard creates a delicious fine dining Wye Valley asparagus, Pecorino, preserved lemon, buttermilk recipe. Watch the video here:

WHAT TO CREATE WITH STRAWBERRIES?

Strawberries in the UK are typically in season from late May to early September. The peak season is during the summer months of June and July when the berries are at their sweetest and juiciest. This is the best time to enjoy locally grown strawberries, as they are fresh, full of flavour and widely available in markets and stores.

Sweet and versatile, strawberries remain a popular choice for chefs to cook with. 

Look at these stunning desserts posted by our members: Chris Hanson’s vanilla sugar doughnuts, strawberry mousse, raspberries and praline, Chris O'Callaghan's brilliant savarin cheesecake, gariguette strawberry, pineberry, coconut, yuzu, and Daniel Smith’s strawberry creme dessert.

Strawberries are also perfect for starters and can be paired with vegetables like arugula, spinach, and fennel, as well as fruits such as rhubarb and citrus. They also pair well with herbs and spices including mint, basil, black pepper, balsamic vinegar, and vanilla.

Look at this dish by Tom Bainbridge, black pepper cured monkfish, strawberry sauce vierge, pink pepper cream: 

What is the best way of cooking aubergine?

The dark purple and glossy exterior of the aubergine gives its rather mysterious appearance. It is a major ingredient in moussaka, ratatouille and baba ghanoush, it can also be roasted or fried and included in curries, stews and salads. Be inspired by this aubergine, courgette and tomato tower posted by member of the month and Sous Chef, Stephen Mackay, featuring very seasonal ingredients.

Watch 2 Michelin Star Chef Rolf Fliegauf creating a Lamb from Romandie dish with peppers and aubergine:

What goes with pigeon?

Tasty and meaty, wood pigeon remains a popular choice for chefs to cook with. Wood pigeon can be paired with vegetables (cabbage, mushrooms and celeriac are good choices) or fruits such as quince and blackberries. It is also great teamed with herbs and spices such as rosemary, thyme, cardamom, juniper, cloves, chilli and ginger.

Try this Anjou pigeon, beetroot, confit leg and cranberry for added sweetness dish by Orson Vergnaud at Michelin-starred Pétrus by Gordon Ramsay.

Watch Food and Beverage Operations Manager at The Ritz London serving the theatrical Michelin Star Tableside Pigeon a la Presse:

How can I use blackcurrants?

Blackcurrants are one of the strongest flavoured currants, they are often sharp or tart taste. They are at their peak in June and July.  They can be used in a variety of ways such as ice creams, sorbets, cheesecakes, yoghurt, jams, tarts, pies, crumbles; or as an ingredient in a savoury dish.

Look at this stunning dish by Thomas Lemercier: braised beef cheeks, celeriac & juniper purée, vegetables and pickled blackcurrants.

Try a Blackcurrant and Lime Entremet - see the recipe for one here

Which is the most commonly eaten crab in the UK?

The brown crab is the most commonly eaten type of crab in the UK and is generally yielded from April to November, with the winter months being their breeding period. Crab is most often prepared with linguine or other pastas, or used in salads. This recipe for chilli crab has good instructions on how to prepare the crab if you are unsure.

• See some inspiring crab recipes here

Watch head chef Chris Davies create a Portland Crab Tart dish:

These are just few of seasonal recipes and dishes that our members have posted on their TSC accounts. Why not inspire others by sharing your seasonal recipes?

Don't forget that posting a recipe, photo, or video of your culinary creation can enhance your prospects of being chosen as the Member of the Month. 

 

Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!