There are still lots of soft summer fruits and sweet veggies in season too – all ready to be made into tasty desserts and dishes.
Blackberry season has just started and late summer veggies like runner beans, white cabbage and peppers are ready to be harvested, chopped and tossed into light salads and stir-fries. Charlotte potatoes and Tenderstem® broccoli are in season too and both make delicious summer sides.
Blackberries are juicy, sweet, deep purple fruits and in August they can be served simply with a little sugar and a lot of cream. In later autumn, they can be baked into comforting hot pies and puddings. Try baking with Bramley apples – in a crumbly sugar topped pie, under an almond scented cobbler or scattered into a dense loaf cake. Blackberries are also delicious whizzed into a thick breakfast smoothie with yoghurt, oats and banana.
Blackberries are high in fibre and a good source of vitamins C & E
Tender, succulent and bursting with flavour, fresh, young runner beans are little gems amongst the summer veggies. They can be boiled, steamed or stir-fried, and they’re best cooked until on the soft side of al dente for the fullest flavour. Runner bean salads taste great with halved cherry tomatoes, and a simple lemon, garlic and olive oil dressing. Shred them for stir-fries with chilli and garlic, or for a thick Spanish omelette with potatoes and leeks.
Runner beans are a good Source of vitamin C & fibre
Tenderstem® broccoli has a sweet, mild flavour and a succulent texture more similar to asparagus than traditional broccoli. As the name suggests, Tenderstem® broccoli is tender from floret to stem so you can eat the whole vegetable. They’re delicious steamed and served with garlic butter, or stir fried with ginger and chilli. Try drizzling in olive oil and grilling on the barbecue, finishing with a tangy dressing and crumbled cheese.
Tenderstem® broccoli is a good source of vitamin C, folic acid and fibre
White cabbage is a crisp and crunchy variety with a sweet mild flavour, perfect served raw in salads such as coleslaw. As well as the traditional mayonnaise dressing, try a lighter Asian version dressed with fish sauce, lime juice and sugar. White cabbage is also really tasty when shredded and quickly boiled, or steamed as a side vegetable and served with black pepper and butter.
Cabbage is a source of fibre and vitamin C
Colourful and versatile, peppers are perfect served raw in summer salads and are great on the barbecue with fish and chicken kebabs. For a roast veg side, chop into chunks, and roast with courgette, aubergine and red onion chunks. Blitz roasted red peppers with tomatoes into a light, tangy soup, or blend into a creamy dip with houmous or cream cheese. Try stuffing with a rich ragu sauce, or cous cous, feta cheese and pine nuts, and bake until tender.
Peppers are high in vitamin C
With a light yellow skin and flesh, these small oval potatoes have a firm, waxy, smooth and moist texture, and a subtle earthy, nutty flavour. Best boiled whole in their skins and delicious served warm or cold, with spring lamb, salmon and salads. Also great sautéed in butter, halved and roasted in olive oil and rosemary, or steamed and crushed with crème fraiche and mustard.
Charlotte potatoes are a great source of vitamin C