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What's in season: May & June
June is a traditionally festive month in the calendar, midsummer, the season for weddings and garden parties, not to mention all the glamorous sporting fixtures. Such celebrations require copious, satisfying food and preferably plenty of people to help you with the shopping and cooking.
Strawberries and salmon are essential summer eating, but bear in mind that Wimbledon always drives up the price of English strawberries and fresh salmon. If you're lucky enough to be near a pick-your-own farm, this can be a cheaper, fun option. There are also some special offers on Spanish strawberries in the supermarkets. As for salmon, the price of wild salmon is likely to stay high as it is in such short supply - try sticking with organically reared salmon, which can be up to two times cheaper.
Greens
Salad leaves of all kinds are in plentiful supply. Look out for mixed leaves, similar to the French mesclun. One of the farmers at the local farmers' market is bringing in boxes of rocket, mizuna and mustard leaves, and I simply buy a handful of each. Jersey Royals are not the only good spuds; look for those grown in Cornwall and Lincolnshire, and use them in salads, with plenty of herbs, especially the pungent garlic chives.
English greens also come into their own at this time of year. And I have found a new way of cooking cauliflower, never my favourite vegetable. In Valencia and Alicante, the garden of Spain, a favourite first course is grilled vegetables, parillada de verdures. The biggest surprise on the plate, amongst the courgettes, peppers and sliced sweet onions, was slices of cauliflower, grilled to a remarkable nutty deliciousness. English asparagus should still be available and is delicious. I like it cooked on the griddle, which concentrates its sweet earthy flavour. If you cook it in water, it is worth keeping the cooking water for an asparagus risotto the next day.
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