Seasonal Food

Technically a fruit, now’s the time to sink your teeth into all shapes and sizes of the best British tomatoes. Take your pick of chocolate purple-brown, sunshine yellow, pale lime or fire engine red colours for flavours that range from sweet and fragrant to fresh and umamipacked. From hearty beef to the naturally sweet little piccolo, Make like an Italian and enjoy them simply sliced into rounds, topped with fresh basil and drizzled with a little extra virgin olive oil.

The Tomato Stall grow over 40 varieties of tomatoes on the Isle of Wight.

Courgettes

Courgette or zucchini, there are plenty of ways to get the vegetable into your diet. Cooking courgettes is easy and there are so many ways to work with them whether you want to bake them with cheese, stuff them, or turn them into courgetti pasta. So as we approach summer time, there are many delicious and healthy ways to enjoy courgettes.. July brings with it a fresh crop of soft fruit and fresh salad vegetables to perfectly complement the season's best catch.

Here's how to use July's bounty to create delicious recipes!

Globe Artichokes

The bulbous and multi layered head of a globe artichoke look good enough to put in a vase (if you’re lucky enough to get a hold of one in flower it makes the perfect seasonal centrepiece), let alone eat.

Underneath its outer layers sits a prized heart that’s perfect for preserving and slicing up to serve on bruschetta or pizza. Or enjoy simply with aioli after boiling them whole.

Raspberries

Are like precious gems, where even washing them feels a sacrilegious to maintaining their beauty and aroma. Sweet, sour and a little floral (think violet), try not to pair with strawberries unless for decoration as their delicate perfume and sharp flavour can easily become lost when blended. iny sweetness for months to come. Cherries A mix of sweet, sour, floral and spicy flavours, its stone has an almond flavour that becomes apparent when cooked with them in. Make the most of a glut by pairing with its best buds – almonds, chocolate or even a young, fresh goat’s cheese.

Rhubarb

Field-grown rhubarb, also known as outdoor rhubarb, has a dark pink stalk that fades into green, as opposed to it’s bright pink forced sibling that’s grown indoors. Although not as delightful to look at and is less tender, outdoor rhubarb can be more flavoursome. It has notes of gooseberries and sour cooking apples with the aroma and fruitiness of strawberries. Its sharp flavour is tempered by a hit of sugar in desserts or try with lamb or oily fish.