Welcome to the July edition of Seasonal, our yearlong celebration of the seasons. Today’s newsletter is full of in-season produce picks, summery flavor pairings, and a fresh menu of new recipes — think peach, prosciutto & hot honey grilled cheese (insane), and the easiest sweet and spicy eggplant and tomato pasta.
Have you been to the farmers’ market this week? It’s my little treat when work/life gets too much. I slip away for an hour and hang out with the fruit and vegetables, which is glorious, because they smell wonderful and don’t talk back.
For cooks, July is go-time. Produce is at peak ripeness, and market stalls groan under beans that snap with authority, berries so ripe they barely survive the walk home (learn from me: do not wear a brand-new white shirt to the market!), and zucchini and eggplant practically begging for the grill. Abundance this good is too fleeting to squander.
If you’re a paid subscriber, thank you! If you’ve not yet subscribed — this is the moment to join. Paid subscribers receive brand new recipes weekly, full menus complete with considered grocery list, prep videos, thoughtful alternatives, and access to the entire archive of recipes and newsletters.
Blackberries & Sage
Crush a handful of blackberries into a sharp vinaigrette with finely chopped sage, then spoon over grilled pork chops or a wedge of salty blue cheese. Or, muddle blackberries and basil (or mint) into a simple syrup and top with gin and tonic — a bloomin’ gorgeous cocktail to sip once work is done, you’re at home, the heat has cooled, and the sun is setting. Might have one tonight!
Plums & Fennel Seed
Halve super ripe plums, scatter with crushed fennel seeds and a dusting of brown sugar, maybe a little salt and then roast until the fruit softens and the juices turn jammy. Spoon warm over thick Greek yoghurt or, better yet, vanilla bean ice cream.
Peach & Hot Honey
This recipe began, as many good things do, with a craving. I wanted something sweet and savory, and refused to choose, so I pan-fried peaches until they were caramelized and soft, then tucked them into a grilled cheese sandwich with a drizzle of hot honey. Oh my. Keeping reading, recipe below!
Raspberries & Pistachio
Tumble fresh raspberries over a scoop of pistachio ice cream, or fold chopped pistachios into whipped cream and dollop onto a pavlova and cover with mixed raspberries. Another great way to utilize this yummy combination is my pomegranate pistachio and rose loaf cake, just swap the pomegranate for raspberry.
Melon & Prosciutto with Basil Oil
Is there anything better than ice-cold melon slices and salty pork? I think not. Wrap sweet wedges of melon in whisper-thin prosciutto, then drizzle with peppery basil oil, close your eyes and pretend you’re in some charming Italian villa. Or try a wonderfully retro dinner-party twist: melon granita in martini glasses, prosciutto draped luxuriously over the top. Cold, salty, sweet, gimmee!
Blueberries & cream cheese
Blueberries and cream cheese work because the berry's bright, winey tartness needs something rich and faintly sour to land on. A few weeks ago I developed a recipe that is a hybrid between a blueberry cheesecake, a fruit cobbler (or crumble for my British readers) and a classic cupcake. The airy light sponge is threaded with blueberries, then crowned with a vanilla cream cheese frosting that surrounds a pool of jammy blueberry compote. On top sits an entirely optional, though really rather essential, pecan crumble. Imagine a cheesecake crust crossed with a pecan cobbler topping - sweet and salty gorgeousness. Consider this recipe for your next summer bbq.
Corn & Jalapeño
One of the many reasons why America, in my opinion, is awesome, is candied jalapeños or “cowboy candy.” You can find a jar in almost any US grocery store as easily as we Brits find marmalade. It’s the perfect condiment. Last summer, I was tinkering in the kitchen and made cowboy candy butter: candied jalapeños folded into a compound butter, then slathered over corn hot off the grill. It is absolutely fantastic for a BBQ; find the recipe here.
Watermelon & Rosewater
For your next beach day, cube cold watermelon and toss with a few (and I really mean a few, you don’t want your fruit tasting of soap) drops of rosewater, then top with crumbled feta and some torn basil leaves. For really sweltering days, freeze chunks of rosewater perfumed watermelon and drizzle with pomegranate molasses. Make and report back!
Eggplant & Tomato
Eggplant and tomato are the old married couple of the summer kitchen, and still the best. With these ingredients, I make a very simple pasta : soft eggplant, sweet tomatoes, plenty of olive oil, and whatever herbs I have lying around.
It is barely a recipe, really, which is exactly why it is useful. If you have people coming over and no idea what to make, this is dinner. A bowl of pasta, a little parmesan, a salad if you can be bothered, and everyone is happy. You’ll find the recipe below.
Cherries & Black Pepper
Pit a bowlful of cherries and warm them briefly in a pan with a knob of butter and a generous grind of black pepper. Spoon them over vanilla ice cream, or serve them alongside a seared duck breast. The pepper doesn’t make the cherries taste peppery; it makes them taste more intensely of themselves.
The full detailed recipes are below + downloadable PDFs, and prep videos to help you seamlessly enjoy July cooking.
Plus, I’d love to know what you are all cooking this month? Don’t hesitate to share photos in the group chat!
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