June

What is seasonal in June.

Greens and leaves: Cabbage, Pak choi, Radicchio, Sorrel, Spinach, Spring greens, Watercress, Lettuce, Chervil, Lamb’s lettuce, Mint.

Roots and other veg: New potatoes, Onion, Pepper, Spring onion, Peas, Radish, Carrot, Courgette, Courgette flower, Fennel bulb, Globe artichoke, Mangetout, Tomato.

Meat: Beef, Chicken, Lamb, Pork.

Fruits: Rhubarb, Blackcurrants, Gooseberry, Strawberry.

Seafood: Crab, Halibut, Salmon, Kipper, Mackerel, Tuna.

Exotics: Pomegranate, Nectarine.

In nature

Everything is growing.

For more inspiration see the Nature Blog

On the farm

Sheep shearing and Routine sheep work (drenching for worms, foot bathing, etc).

Spring-born calves de-horned.

Hay making and Silaging.

Irrigate potatoes to encourage growth and ‘filling out’. Irrigation of other crops as required (especially market garden crops).

The longest day.

Recipe of the month.

Chorizo and broad bean risotto.

Filling, full flavored yet light enough for a summers evening.

The deep flavour of the chorizo complements the creaminess of the rice and the broad beans provide a freshness.

Ideal for a supper on a warm June evening, maybe with a nice crisp white wine. Serve with a fresh green salad, Rocket, Sorrel, spinach and parsley, and maybe some finely chopped spring onions sprinkled over sliced tomato. A glug of dressing over the salad to complete.

Ingredients

1 tbsp. olive oil

Knob of butter

Bunch or spring onions, finely chopped

3 rashers smoked bacon, cut into bite-sized pieces

125g/4oz chorizo, sliced

About 300g/11oz risotto rice

900ml/1½pt hot chicken or veg stock (I like knorr veg stock pots).

A good large handful of freshly podded Broad beans. If no fresh available, use frozen broad beans, blanched in boiling water for 5 mins, then drained

Parmesan or other hard/mature cheese.

Equipment.

A good sized pan – a heavy frying pan is best, but a large, non stick saucepan will work

Wooden spoon.

Preparation

Pod beans, or blanch frozen beans

Prepare stock

Prepare salad – a nice big bowl if with friends for them to help themselves.

Prep onions, chorizo and bacon.

Cooking

Heat oil and butter in frying / sauce pan.

Add bacon and cook for a 2-3 mins until golden.

Add spring onions, season well and cook for 1 – 2 mins until soft.

Stir in chorizo and cook for a few mins, then tip in rice and stir well so it absorbs all the juices.

Have hot stock to hand (simmering gently in a pan) and ladle some over rice. Stir and cook until liquid is absorbed, then repeat process until rice is cooked and all stock has been absorbed (this will take about 20 mins). It should have a fairly wet consistency and rice should still retain a bite.

Add the broad beans into the rice at end of cooking to warm them and spoon onto shallow bowls or plates to serve.

A shaving or two of Parmesan or hard cheese add an extra flavour.

For more inspiration see the Food Blogs