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

Food editor Janine Ratcliffe shops for the very best August has to offer in farmers' markets and supermarkets

Reproduced from the August 07 issue of olive magazine, this month's issue on sale now. Subscribe now and save 30 per cent.

Grow-your-own enthusiasts are spoilt for choice in August as fruit and veg hit their peak. Cucumbers, sweetcorn and courgettes will be everywhere. British berries are as ripe as they'll get so snap up strawberries and raspberries before the season ends. Shellfish lovers have local prawns, crab and lobster to look forward to.

Recipes: Janine Ratcliffe
Photographs: Bret Stevens

 

Mozzarella, prosciutto and charentais melon salad
Mozzarella, prosciutto and charentais melon salad
This is a really simple, pretty salad with salty-sweet flavours. See recipe
 

Simple crab cakes with fennel remoulade
Simple crab cakes with fennel remoulade
Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It's often used to dress celeriac but this is a seasonal variation. See recipe
 

Cucumber with soured cream and dill
Cucumber with soured cream and dill
This makes a great summery accompaniment to oily fish such as salmon or mackerel. Salting the cucumber gets rid of a lot of the liquid and makes it really crunchy. See recipe
 

Red mullet escabeche
Red mullet escabeche
Escabeche is a dish of fish or meat that has been cooked then marinated and served cold or at room temperature. Variations can be found in Spanish, Peruvian and Provencale cuisines. See recipe
 

Salt and pepper squid
Salt and pepper squid
Squid has a fairly short season from the end of August to November. This is a simple Asian way of preparing it. See recipe
 

Redcurrant and sweet wine granita
Redcurrant and sweet wine granita
Take advantage of the August glut of tart, fruity redcurrants to make this refreshing granita. The amount of sugar you need will depend on the sharpness of the redcurrants. See recipe
 



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