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What's in Season - August

What's in Season - August

What’s in Season - August

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 August to help you eat seasonally: 



  
Leaves and Stems : Cabbage, Cavolo Nero, Celery, Chervil, Kohlrabi, Lettuce and Salad Leaves, Mint, Pak Choi, Radicchio, Rocket, Sorrel, Spinach, Swiss Chard, Watercress
 

Flowers, Fruits and Seeds : Aubergine, Broad Beans, French Beans, Runner Beans, Broccoli, Courgette, Courgette Flower, Cucumber, Globe Artichoke, Mangetout, Marrow, Peas, Peppers, Sweetcorn, English Tomatoes  
 
Roots and Bulbs :  Beetroot,Carrots, Fennel, New Season Garlic, Radishes, Onions, Spring Onions, Turnips

 
Tubers :
 Potatoes - Main Crop

And here is just a summary of the main Cuts that are popular in August:

Thrifty Cuts : Beef Picanha, Bavette Steak, Beef Fillet Tails, Beef Meatballs, Hand Diced Beef, Beef Mince, Master Steak Burgers, 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 Toulouse Sausages, Loin of Pork Boneless, Belly of Pork Slices, Hand Diced Pork, Unsmoked Boneless Gammon, Wood Pigeon, Rabbits Legs
  

Roasts, Casseroles and Stews : Carvery Rib of Beef, Topside 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, Church Hill Farm Chicken, Chorizo Rosario Sausages, Virginia BBQ Pulled Pork, Pork Tenderloin, Loin of Pork Boneless, Baby Back Pork Ribs, Shoulder of Pork bone in, Porchetta with Chorizo, Grouse, 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, Fillet Steaks, Sirloin Steaks, Rump Steaks, Rib Eye Steaks, Florentine T-Bone Steaks, Marinated Rump Steaks, Beef Côte de Boeuf Steaks, Hand Diced Beef, Master Beef Steak Burgers, Lamb Chops, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Hand Diced Lamb, Lean Lamb Mince, Marinated Lamb Kebabs, Poussin, Chicken Supremes, Handmade Chicken Kievs, Chicken Thighs, Chicken Wings, Marinated Chicken Skewers, Chicken Skewers, Directors Sausages, Traditional Lincolnshire Sausages, Lincolnshire Chipolatas, Pork and Leek Sausages, Toulouse Sausages, Pork Sausage Burgers, Pork Chops, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Veal Chops, Osso Bucco, Hand Diced Veal, Barbary Duck Breasts, Wood Pigeon

Barbecue Cuts : Beef Picanha, Sirloin Steaks, Marinated Rump Steaks, Master Steak Burgers, 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, Chilli Chicken Sausages, Boerewors Sausages, Directors and Toulouse Sausages, Pork Sausage Burgers, Gluten free Cumberland Sausages, Baby Back Pork Ribs, 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 wild Grouse
 
It’s a pity to waste such a wild source of succulent meat - that prepared with a bit of knowledge allows you to experience something you may not have tried before - and adds a new meat to experiment with - and certainly enjoy
 
 

The ‘Glorious 12th’ 
The ‘Glorious 12th’ of August is the official start of Game season in the UK, beginning with a very British species of bird, the Grouse. 
 
The glorious 12th August is specified as the eggs of the Grouse hatch in May and by August the chicks are no longer reliant on their parents. 


The age of a Grouse 
The age of a Grouse can be identified by the third feather of its wing : a short feather indicates a young bird whilst a long feather means the bird is older, from the previous season.

The Grouse’s diet 
Heather is 90 percent of the Grouse’s diet and therefore they are found on the 1,250 heather moors of Britain, usually in Scotland and Yorkshire but also in Northumberland. 

Unique flavour 
Grouse is probably the strongest tasting of the Game birds and it gets stronger throughout the season. 

Most delicate notes 
Its dark meat starts off with the most delicate notes of Game and Heather and soon progresses deeper to a flavour with hints of leather and a slight bitterness which isn’t unpleasant. 

Hanging Grouse
Some prefer to hang Grouse for a number of days but the flavour can become overpowering and offensive if hung for too long.

A delicacy 
The Heart and Liver of the Grouse can also be eaten and are considered somewhat of a delicacy; cook them quickly for the best results and expect a strong, rich, iron flavour.

Food matches
Traditionally served with a very simple Bread Sauce and Game Chips, the flavour of Grouse actually goes well with so many more interesting and exciting ingredients; these vary throughout the season as the flavour of the bird gets deeper and more gamey. 

Suppresses the real flavour 
Grouse is often cooked wrapped in rashers of Smoky Bacon, but this practice was traditionally used to mask the flavour of old birds and the Bacon suppresses the real flavour of the meat.

Pairs beautifully 
Young Grouse pairs beautifully with sweet berries and red fruits; begin the season with Cherries and move on to Blackcurrants and Blackberries, Figs and Plums in the Autumn and finish in the Winter with rich, dense Prunes or slow-cooked Quinces. 

Balance the plate. 
Use strong, bitter leaves such as Chicory and Watercress to offset the sweetness of the fruit and to balance the plate. 
 
Strong and smoky flavours 
Grouse works well with other strong and smoky flavours such as Whisky (Famous Grouse, of course), Smoked Tea such as Lapsang Souchong and Chocolate - but be sure to use these in small amounts as too much will overpower the flavour of the meat rather than complement it.

Coincide perfectly 
The richness of Walnuts and Chestnuts happily complement Grouse and the two seasons coincide perfectly in the Autumn and Winter respectively.
  
Seasonal recipes to try in August include:



•   
Roast Grouse, Game Chips, Watercress and Bread sauce -  by Galvin brothers
A celebration of British Game season, making it no surprise that the chefs have selected it as one of their Dishes of the Decade. Try this Game recipe as an alternative to traditional Sunday roasts.
Preparation/Cooking time 1hr 30 mins.
 Click here for Wild Grouse - a meal for later in August
(Click title for recipe)




• Roast Grouse with Blackberries and Port Wine Jus

Although Game is most closely associated with Autumn and Winter, this roast Grouse recipe from William Drabble is best served in late August, when the Grouse is still young and tender and Blackberries are just coming into season. 
Preparation/Cooking time 2hrs 30 mins. 
Click here for Wild Grouse, Duck Fat

(Click title for recipe)



Beef Stir Fry - by Ken Hom
Stir-fried Beef with rich Black Bean Sauce and Noodles - who can even think of phoning the takeaway?
Preparation time less than 30 mins : Cooking time 10 to 30 mins.
 Click here for Fillet Steak  - or for a Thrifty version use Fillet Tails
(Click title for recipe)



BBQ Pulled Pork Sandwich - by James Martin
Slow cook Pork Shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce
Preparation time 25 mins : Cooking time 4 hrs 30 mins.

  Click here for Shoulder of Pork Boneless
(Click title for recipe)



John Torode's Big Burger - by John Torode
Not just any Burger, John Torode's ultimate Burger, with a spicy Tomato Relish and all the Trimmings
Preparation time 25 mins : Cooking time 30 mins.
 Click here for Hand Ground Steak Mince, Smoked Streaky Bacon
(Click title for recipe)



• Stickiest ever BBQ Ribs with Chive Dip 
- by Sarah Cook
Slow cook these American-style Pork Ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Preparation time 10 mins : Cooking time 3 to 4 hrs plus marinating.
 Click here for Baby Back Pork Ribs
(Click title for recipe)



•  Indian-spiced Shepherd’s Pie

A low-fat, super healthy Shepherd's Pie that can be popped in the freezer or enjoyed on the day. Healthy
Preparation time 15 mins : Cooking time 50 mins. 
Click here for Lean Minced Lamb, Fresh Chicken Stock
(Click title for recipe)



Lemon, Broccoli & Sesame Roast Chicken - by Jane Hornby
Give traditional roast Chicken a Chinese-style twist with this zesty recipe
Preparation time 10 mins : Cooking time 45 mins. 
Click here for Chicken Thighs, Chicken Drumsticks
(Click title for recipe)




John's Jambalaya - by John Torode
A fragrant Chorizo one-pot inspired by Creole cooking, flavoured with Thyme, Oregano, Smoked Paprika and Cayenne
Preparation time 20 mins : Cooking time 50 mins. Click here for
 Chicken Fillet, Chorizo Rosario Sausages

(Click title for recipe)



Harissa Chicken with Chickpea Salad
A low-fat, fibre-filled supper with a super healthy side - just the thing for midweek. Healthy
Preparation time 15 mins : Cooking time 8 mins. Click here for
 Chicken Breasts
(Click title for recipe)



Barbecued Fajita Steak

If you have time the day before, marinate the meat overnight, then, when you're ready, light the barbie and get cooking...
Preparation time 5 mins : Cooking time 8 mins plus marinating and resting. Click here for
 Rib Eye Steaks

(Click title for recipe)



Barbecue Lamb & Courgette Salad

This all-in-one Salad makes light work of a summer meal and the most of the barbecue
Preparation 20 mins : Cooking time 20 mins. Click here for
 French Trimmed Lamb Cutlets

(Click title for recipe)



Jerk Chicken Kebabs with Mango Salsa

A simple colourful way with Chicken that is packed with goodness. Healthy
Preparation time 20 mins : Cooking time 20 mins plus marinating. Click here for
 Hand Diced Chicken

(Click title for recipe)



Barbecued sticky Chinese Pork Chops

Give Chops an oriental kick with this easy, sticky marinade
Preparation time 30 mins : Cooking time 15 mins - plus marinating. Click here for
 Pork Chops

(Click title for recipe)



Marinated Rabbit with Huacatay and Maní - by Robert Ortiz
Adapting a Peruvian Christmas dish, Robert Ortiz marinates Rabbit– instead of the more traditional Guinea Pig – in maní (peanuts), canchita (crushed Peruvian corn) and huacatay (a member of the mint family), served up with Kaleto make a spectacular main. 
Preparation/Cooking time 2 hrs 30 mins, plus marinating time. Click here for
 Wild Rabbit - Ask us to prepare the Rabbit to make this Peruvian Rabbit recipe easier.

(Click title for recipe)



Khad Khargosh (Rabbit cooked in a pit) - by Vivek Singh
Based on a traditional Indian hunter dish common in the days of the Raijput Kings, where the Rabbits would be wrapped in leaves and baked in a freshly dug pit. While simple to prepare, this easy curry dish does require a little forward planning 
Preparation/Cooking time 2 hours, plus overnight soaking. Click here for
 Rabbits Legs

(Click title for recipe)



Italian Lamb Noisettes
 Italian Lamb Noisettes makes the perfect dish to entertain with and is a real crowd pleaser.
Preparation time 15 mins : Cooking time 20 mins - plus marinating. Click here for
 Lamb Noisette - ask us to slice to your preferred size or weight

(Click title for recipe)



Roast Leg of Lamb with Aubergine Parmigiana
 This Mediterranean version of a roast marries a juicy roast Leg of Lamb with Aubergine Parmigiana to bring out the fuller flavours. Great for entertaining though it does take some time to prepare - but well worth it!
Preparation time 1hr 30 mins : Cooking time - please see recipe.  Click here for
 Carvery Leg of Lamb

(Click title for recipe)



Sausage Frittata, New Potatoes & Wholegrain Mustard - by Georgina Fuggle
Georgina Fuggle's easy Sausage and Potato Frittata recipe makes for a great take-to-work lunch or effortless midweek meal.
Preparation/Cooking time 30 to 35 mins. Click here for
 Directors Pork Sausages

(Click title for recipe)



Summer Chicken
This one tray recipe for roasted Chicken Thighs with Courgettes and Baby Beetroots is a cheap and cheerful dish for summer nights.
Preparation time 5 mins : Cooking time 40 to 45 mins. Click here for
 Chicken Thighs

(Click title for recipe)
​​​​​​​
      So there you have it - Grouse, Wild Rabbit, Spring Lamb, Beef and Chicken and other seasonal meat Recipe ideas for August 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 August meals

Give it a Click 
So why not give it a Click -and 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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