get the June bug

June = summer. It’s as simple as that really. Whether the weather is good or bad, deep down in your bones you know it’s true. The mornings start early, the evenings end late, the meals get lighter and more vibrant to match the days.

June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.

Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.

Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.

Spinach makes a fantastic base for any salad - just add your favourite ingredients

Spinach, carrot and radish, chopped finely, make a lovely salad.

Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works

Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.

Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?

Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.

Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.

Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.

Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.

Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.

For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.

Broad beans mixed with yogurt make great mezze.

Try just steaming fresh broad beans and serving with salmon.

Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.

They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.

Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.

Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.