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

  Chicken with wine, tarragon and green beans
  30 minutes
  EASY

  Tarragon and chicken is a classic match and tarragon is just coming into season now.

  olive oil
  chicken breasts 4, skin on
  shallots 2, finely sliced
  white wine 300ml
  butter 100g cold, diced
  tarragon a small bunch, leaves picked
  green beans 300g, blanched for 2 minutes and drained

  • Heat a little oil in a large non-stick frying pan. Season the chicken breasts then cook skin-side down until the skin is crisp and golden brown. Turn over and continue to cook until the chicken is just done, about 8 minutes, remove and keep warm in a low oven.
  • Add the shallots to the chicken pan and cook until softened. Add the wine then bubble until reduced by half. Whisk in the butter then stir through the tarragon and beans and season. Serve the chicken with the beans. Serves 4

  Runner beans with tomato, garlic and chilli
  40 minutes
  EASY

  Runner beans can be cooked briefly so they still have a little bite or slowly stewed in a sauce until really tender.

  runner beans 300g
  olive oil 3 tbsp
  garlic 2 cloves, finely sliced
  chilli flakes a large pinch
  cloves 2
  plum tomatoes 2 x 400g tins, drained of juice
  basil a small bunch, leaves torn

  • Run a potato peeler down either side of the beans to remove any stringy bits. Cut on the diagonal into 2cm pieces. Heat the olive oil in a large wide frying pan and add the garlic. Cook for 2 minutes then add the beans, chilli and cloves.
  • Cook for 2 minutes then tip in the drained tomatoes. Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich. Stir through the basil just before serving. Serves 4 as a side dish

  Mackerel

  This oily fish with its greenyblue skin and silver belly has juicy flesh and a rich flavour. Mackerel is also high in omega-3 fatty acids. It's a great fish for roasting whole stuffed with herbs or grilled and served with mustard and lemon butter.

  GOES WITH spices, citrus fruits, tapenade, herbs, tomatoes, butter.

  Spiced mackerel fillets with potato salad
  40 minutes
  EASY

  

  cumin seeds 2 tsp, crushed
  coriander seeds 2 tsp, crushed
  cayenne pepper ½ tsp
  turmeric ½ tsp
  lemons 2, 1 juiced, 1 cut into wedges to serve
  mackerel fillets 8, skin on and scaled

  Potato Salad
  small new potatoes 500g, halved
  spring onions 4, chopped
  lemon 1, zested and juiced
  olive oil 3 tbsp
  parsley a large bunch, chopped

  • Mix together the cumin, coriander, cayenne and turmeric with the lemon juice and season really well. Make diagonal slashes in the skin of the mackerel and rub the spice mix all over. Leave for 20 minutes to marinate.
  • To make the salad, boil the potatoes for about 20 minutes until tender. Toss with the other ingredients while warm.
  • Grill the mackerel skin-side up for about 7 minutes until cooked through. Serve with the potato salad. Serves 4

  Pea, feta and herb fritters
  30 minutes
  EASY

  These colourful fritters make a good veggie dish - serve with some roasted tomatoes on the side. Young peas will only need a brief blanch to take away the rawness.

  plain flour 100g
  baking powder 1 tsp
  egg 1
  milk 150ml
  peas 100g, blanched for 2 minutes and drained
  feta 100g, cut into small cubes
  soft herbs such as chives, parsley, basil 1 or a mixture chopped to make 2 tbsp
  spring onions 2, chopped
  oil for frying
  roasted cherry tomatoes on the vine to serve

  • Mix together the flour, baking powder, egg and milk to make a batter. Stir in the peas, feta, herbs and spring onions and season really well.
  • Heat a large non-stick frying pan with a little oil. Drop spoonfuls of the batter into the pan and cook for 2-3 minutes each side until golden and cooked through. Sprinkle with sea salt. Serve 3 per person with roasted cherry tomatoes on the side. Serves 4

  Brioche French toast with warm blueberry compote
  30 minutes
  EASY

  There should be loads of blueberries around now - look for Scottish blueberries as they are grown quite widely there.

  eggs 2
  milk 4 tbsp
  caster sugar 1 tbsp
  vanilla extract a drop
  brioche 4 thick slices from a loaf
  butter for frying
  vanilla ice cream to serve

  Blueberry Compote

  blueberries 100g
  caster sugar 1 tbsp
  lemon a squeeze of juice

  • Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
  • To make the French toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the French toast with a scoop of vanilla ice cream and the blueberry compote. Serves 2