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What's in Season - June

What's in Season - June

What’s in Season - June

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn.

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
 

Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 

When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition. 


More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 


  
Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
 

Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
 

Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value. 
 
And so here is what is in season - and most popular - in June to help you eat seasonally:



  
Leaves and Stems : Spring Green Cabbage, Cavolo Nero, Chervil, Lettuce and Salad Leaves, Mint, Pak Choi, Radicchio, Rocket, Sorrel, Spinach, Watercress, Wild Nettles
 

Flowers, Fruits and Seeds : Asparagus, Aubergine, Broad Beans, Runner Beans, Broccoli, Courgette, Cucumber, Mangetout, Peas, Peppers, Tomatoes 
 
Roots and Bulbs :  Carrots, Garlic, Radishes, Spring Onions,

 
Tubers :
 New Potatoes, Jersey Royal New Potatoes,

Here is just a summary of the main Cuts that are popular in June

Thrifty Cuts : Bavette Steak, Beef Fillet Tails, Beef Meatballs, Hand Diced Beef, Shin of Beef, Steak Burgers, Middle Neck of Lamb, Lamb Shoulder, Hand Diced Lamb, Chicken Breasts, Chicken Thighs, Chicken Wings, Hand Diced Chicken, Chicken Plum Parcels, Chicken Lemon and Coriander Parcels, Pork and Leek Sausages, Gluten Free Cumberland Sausages, Loin of Pork Boneless, Belly of Pork Slices, Hand diced Pork, Unsmoked Boneless Gammon
 

Roasts, Casseroles and Stews : Carvery Rib of Beef, Silverside of Beef, Carvery Leg of Lamb, Lamb Noisette, Rack of Lamb, Mini Rack of Lamb, Shoulder of Lamb, Otter Valley Organic Chicken, Special Reserve Chicken, Chorizo Rosario Sausages, Pork Tenderloin, Loin of Pork Boneless, Shoulder of Pork bone in, Porchetta with Chorizo, Wood Pigeon, Rabbit, Venison Roast 
 

Seriously Low and Slow : Beef Short Ribs (Jacobs Ladder), Leg of Lamb Boneless, Lamb Shanks, Smoked Gammon, Unsmoked Gammon, Venison Saddle Eye, Pork Caul

 
Quicker Cooking : Flat Iron Steaks, Rump Steaks, Rib Eye Steaks, Florentine T-Bone Steaks, Marinated Rump Steaks, Master Beef Steak Burgers, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Lean Lamb Mince, Marinated Lamb Kebabs, Poussin, Chicken Supremes, Handmade Chicken Kievs, Chicken Wings, Marinated Chicken Skewers, Chicken Skewers, Traditional Lincolnshire Sausages, Pork Chops, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Veal Chops, Osso Bucco, Hand Diced Veal, Barbary Duck Breasts

Barbecue Cuts : Sirloin Steak, Marinated Rump Steaks, Leg of Lamb Butterflied, Marinated Chicken Skewers, Marinated Chicken Kebabs, Lamb Kebabs, Lamb Koftas, Marinated Lamb Kebabs, Diced Leg of Lamb, Chicken Peri Peri Wings, Chicken and Chorizo Skewers, Boerewors Sausages, Directors, Toulouse Sausages, Gluten free Cumberland Sausages, Marinated Pork Ribs

Every month we will pick out one Seasonal product and explore a little more about how best to prepare it 

This month we feature Beef

 

Melt-in-the-mouth Roast Beef, crisp Yorkshire Puddings and creamy Horseradish sauce may be the ultimate Sunday roast for many people, but there are many other cuts and ways of cooking Beef.


Intense flavours 
Often cooked with strong pairings, such as punchy Red Wines or bold Beers, tougher cuts of meat suit slow cooking to take on these intense flavours. 

The nation’s favourite
If Beef has been overtaken by Chicken in recent times it is mainly because the latter is more affordable and perhaps a little lighter, but as chefs will tell you – Beef is still the nation’s favourite 

What to look for when buying beef
The key to fully flavoured Beef lies in the fat distribution - this imparts flavour and moisture into the meat, so we look for Cuts with marbled fat throughout.

Huge impact
The length of time the meat has been hung for also has a huge impact on the flavour and tenderness of the Beef. Hanging Beef for a longer time breaks down enzymes in the flesh, and causes water to evaporate from the meat. 

After a good long hanging, the meat becomes a deep-red/brownish colour, with relaxed, tender fibres and an intense flavour. 


Storage
Beef should be stored covered in the fridge for a few days, or frozen.

How to cook beef
Different cuts of Beef require different methods of cooking, due to the different structures of muscle fibres and fat distribution in the animal.

Always season it first 
When cooking Beef, always season it first. You can keep it simple with Salt and Pepper, or rub Garlic, Herbs or Spices into the flesh.

Meat Thermometer
Use a Meat Thermometer - it will help determine what stage the Beef is cooked to, from rare to well done, and gives a more consistent result.

Leave it to rest 
Allow the meat to come up to room temperature before cooking and leave it to rest for at least 10-15 minutes after cooking - this allows the juices to spread throughout the meat, resulting in more succulent and tender meat.

Slow cooking methods for Beef
Beef suitable for slow-cooking tends to have a high fat content, longer muscle fibres and more connective tissue, which is broken down in slow cooking. 

The most common cuts of Beef for slow cooking include Beef Topside, Braising Beef, Shin of Beef, Ox Cheeks, Oxtail, and Brisket.
 

Ignored for a long time 
Once the tough fibres are broken down from a slow-cook, these cuts, ignored for a long time, are some of the most flavoursome around.

Pot-roasting, stewing and braising are all excellent methods for slow-cooking beef.

Brining Beef is also great for achieving a tender finish - Brisket is submerged in a flavoursome brine for a week to make classic Salt Beef.


Quick cooking methods for Beef
Tender cuts of Beef are better suited to quick cooking, either by quickly pan-frying, barbecuing or lightly roasting in the oven.

Careful not to overcook
A hot, direct heat is necessary to cook the Beef quickly, but be careful not to overcook, as the Beef will become dry and tough.

The cuts of Beef which are most suited to rapid cooking are the parts of the animal that have had the least exercise, such as Fillet Steak, Beef Florentines, Chateaubriand, Sirloin, Rump and Rib-eye amongst others.


Ground down 
Beef can also be ground down into Mince for quicker cooking, and flavoured with an assortment of herbs, seasonings and bindings to make quickly cooked Burgers.

Marinating
When cooking Beef quickly in a pan or on a barbecue, flavour can be added by marinating the cut overnight.

What goes with Beef
A mainstay of British cuisine, as well as in Ireland and much of Europe, Beef is traditionally served with a variety of greens or root vegetables, which complement the natural tenderness of the meat.

For sauces, Beef is often served with or cooked in a Red wine or Madeira sauce.
 

Seasonal recipes to try in June include: 



•   
Beef Fillet with Fennel Salad & Rosemary Cream Dressing - by Gordon Ramsay
Try Gordon Ramsay's delicious warm-weather alternative to the Sunday roast - step-by-step guide
Preparation/Cooking time 1hr.
 Click here for Beef Fillet Middle
(Click title for recipe)




• Chilli con Carne

This great Chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients. Can be frozen. 
Preparation time 50 mins : Cooking time 1 hr 10 mins. 
Click here for Steak Mince

(Click title for recipe)



• Beef Bulgogi Stir-fry
 - by Jennifer Joyce
Quicker than a takeaway and so much better for you, this low-calorie Stir-fry is easy to make and ready in just 20 minutes
Preparation Time 10 mins : Cooking time 10 mins. Click here for
 Sirloin Steak, Rump Steak

(Click title for recipe)



•  Keema with Peas
Put a new spin on Mince with this spicy Indian dish. Serve with Poppadums, Chutney and cooling Yogurt. Can be frozen before Peas are added. 
Preparation time 10 mins : Cooking time 40 mins. 
Click here for Lean Lamb Mince
(Click title for recipe)




Lamb Steaks with Houmous New Potatoes
The Houmous Potatoes are the perfect addition to flavoursome Spring Lamb in this recipe. Easily doubled / halved. 
Preparation time 2 mins : Cooking time 18 mins.  
Click here for Lamb Henry Steak
(Click title for recipe)




Moroccan Lamb with Apricots, Almonds & Mint
This hearty and healthy Stew is perfect to share with your friends and family. 
Preparation/Cooking time 2 hrs. Click here for
 Hand Diced Lamb, Fresh Chicken Stock
(Click title for recipe)




Seven-hour Lamb - by Orlando Murrin
Slow cooked, melt-in-the-mouth meat that needs 7 hours in the oven but little more than 7 minutes work for the chef. Freezable. Preparation time 15 mins : Cooking time 7 hrs 30 mins. Click here for
 Leg of Lamb Boneless
(Click title for recipe)




Chicken & Broad Bean Tagliatelle
A lovely, light and fresh pasta dish. 
Preparation time 5 mins : Cooking time 15 mins.
 Click here for Chicken Breasts
(Click title for recipe)



• Flambéed Chicken with Asparagus  
- by Mary Cadogan
An elegant spring dinner party dish that looks and tastes very special. Perfect with new Potatoes.
Preparation time 15 mins : Cooking time 35 mins.
 Click here for Chicken Breasts
(Click title for recipe)



Chicken and Pea Risotto - by Simon Rimmer
A light and summery Risotto recipe that can be rustled up in no time.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr.
 Click here for Chicken Breasts
(Click title for recipe)



Chorizo & Broad Bean Risotto
Fuse Spanish Paprika flavoured Sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
Preparation time 10 mins : Cooking time 30 mins.
 Click here for Chorizo Rosario Sausages, Smoked Streaky Bacon, Fresh Chicken Stock
(Click title for recipe)



Lemon & Chilli Sesame Pork with Mangetout - by Gary Rhodes
Don't be scared of a little Chilli, this dish by Gary Rhodes has the perfect amount of kick to complement the citrus twang of the Lemon
Preparation time 20 mins : Cooking time 15 mins.
 Click here for Pork Tenderloin
(Click title for recipe)



One Pan Saltimbocca alla Romana - by Donal Skehan
Pork wrapped in Prosciutto and cooked with crunchy vegetables for a delightful dinner for two.  
Preparation time less than 30 mins : Cooking time 10 to 30 mins.
 Click here for Pork Tenderloin
(Click title for recipe)



Asparagus with Fettuccine & Smoked Bacon - by John Torode
A Pasta Carbonara with a special summer treat of fresh Asparagus Spears. Ready in no time, and such a luxury.
Preparation time less than 30 mins : Cooking time 10 to 30 mins.
 Click here for Smoked Back Bacon
(Click title for recipe)

So there you have it - Spring Lamb, Beef and Chicken and other seasonal meat Recipe ideas for June using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your June meals

Give it a Click 
So why not give it a Click - a
nd experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park. 

Bon Appétit!
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