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July

Blueberries

Blueberries are related to bilberries and grow in peaty soils or wherever heather grows. They are small, round, plump berries that are blue-black in colour and have a mild sweetness. Cultivation of this wild fruit means that they are readily available in markets and supermarkets to make jams, relishes, sauces, compotes and berry desserts, such as summer pudding. Some of the best-known blueberry recipes come from the US and include blueberry pie, muffins, cheesecake and pancakes.

 

Clams

Clams are a type of shellfish that are found in coastal waters all around the world. They come in a wide range of colours, shapes and sizes. Clam flesh is firmer than that of mussels or oysters. To prepare fresh clams, wash them in plenty of cold water to remove all sand and grit. Discard any that have broken shells or those that won't shut when lightly tapped. Smaller varieties are cooked in their shells, steamed briefly in a covered pan or added to a paella or risotto at the final stages of cooking. Larger clams, which tend to have a stronger flavour, should be baked in the oven for a couple of minutes and the flesh removed and chopped to use in soups and sauces.

Pike

Pike can grow very large, up to a weight of 18kg (40lb) or more; they have firm, white flesh and lots of small bones. Large pike are usually sold cut into steaks, small ones as whole fish. The best recipes come from France, where pike is appreciated for its flavour and texture. The flesh can be dry, though, and benefits from being steamed, poached or shallow fried. Steaks should be marinated before being fried or grilled and a small pike, baked whole, is best coated in olive oil or butter inside and out, or filled with a stuffing made from moist ingredients, such as breadcrumbs, bacon, tomatoes, leafy herbs and onion.

Aubergine

A vegetable native to the warmer climates of the Mediterranean, the aubergine was introduced to Britain about 300 years ago. There are many varieties; size, colour and shape can vary enormously. Choose aubergines that feel heavy and have unblemished skins and fleshy stalks. Although salting isn't really necessary, it helps to draw out bitterness and moisture. One of the benefits of salting and draining is that the aubergine won't soak up as much oil during cooking.
Try
Aubergine Dip

Fennel

Florence fennel looks like a bulbous celery plant and has a sweet aniseed flavour, which is stronger when eaten raw and less pronounced when cooked. The ancient Greeks, Egyptians and Romans enjoyed its finer qualities long before it was introduced to Britain from Italy in the late 17th century. Choose blemish-free bulbs that are pale green, firm and crisp as this indicates freshness. For those who like raw fennel, try mixing it in a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled. Braising it slowly makes it sweet and tender and it is excellent served with fish and chicken.

Whats in season information taken from the BBC food website.