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  |  Through the seasons  |  Summer  |  What to eat in July
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What to eat in July

Food editor Janine Ratcliffe shops for the very best July has to offer in farmers' markets and supermarkets (recipes Janine Ratcliffe, photographs Jean Cazals)

Reproduced from July 07 issue of Olive magazine. This month's issue on sale now. Subscribe now and save 40%.

With July comes an abundance of berries; raspberries, blackberries and blackcurrants should all be coming in now. Crisp lettuces are at their best as well as fennel, artichokes and runner beans. July is a good time for fish and seafood with lobster, crabs and scallops all on the menu.

Beetroot

The season is just beginning for this deep red-fleshed root vegetable. Because of its history of appearing on ropey salad bars or pickled in vinegar, this is one vegetable that has been unfairly treated.

To prepare, cut off the leaves, leaving a little stalk above the bulb. Beetroot shouldn't be peeled before cooking or its colour will leach out. Boil or roast until tender then peel (wear gloves or you'll turn your hands pink). Raw, it makes a sweet and earthy tasting juice. Try grating and mixing with yoghurt and cumin to make a dip, drizzle with olive oil and roast with other root vegetables or use cooked in a salad with goat's cheese.

GOES WITH soured cream, lemon, goat's cheese, parsley, balsamic vinegar, chives, cream.

Lamb and coriander burgers with beetroot relish
40 minutes
EASY

Small new season beets make a great sweet and sour relish for burgers or oily fish.

lamb mince 400g
red onion ½, grated or very finely chopped
garlic 1 clove, crushed
cumin 1 tsp
coriander ½ bunch, chopped
egg yolk 1
ciabatta or other crusty buns 4, toasted
salad to serve
soured cream to serve

Beetroot Relish

cooked beetroot 100g, diced
gherkins diced to make 2 tbsp
red onion 1 small, finely chopped
coriander a small bunch, chopped
red wine vinegar 1 tbsp
olive oil 2 tbsp

  • Mix together the relish ingredients and leave to sit for 20 minutes. Put the lamb, onion, garlic, cumin, coriander and egg yolk in a bowl, season well then mix together (hands are best for this). Form into 4 burgers. Griddle (chargrill) or grill for 5 minutes each side or until just cooked through.
  • Serve the burgers in toasted buns with salad, topped with the beetroot relish and a dollop of soured cream. Serves 4

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