Godfreys Top 20 Viewed Seasonal Recipes June - now Live


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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 crisp, 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 in the ground - on the vine - or on 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

  • *Cavolo Nero
  • *Chervil
  • Globe Artichokes
  • Lettuce and Salad Leaves
  • Mint
  • Pak Choi
  • Radicchio
  • Rocket
  • Sorrel
  • Spinach
  • Spring Green Cabbage
  • Watercress
  • Wild Nettles

Flowers, Fruits and Seeds

  • Asparagus
  • Aubergine
  • British Tomatoes
  • *Broad Beans
  • Broccoli
  • Courgette
  • Courgette Flowers
  • Cucumber
  • Mangetout
  • Peas
  • Peppers
  • *Runner Beans

Roots and Bulbs

  • Carrots
  • Fennel
  • Garlic
  • Radishes
  • Spring Onions


  • Jersey Royal New Potatoes
  • New Potatoes
* Coming into season

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
  • Master Steak Burgers
  • Middle Neck of Lamb
  • Lamb Shoulder
  • Hand-Diced Lamb
  • Lambs Liver
  • Chicken Breasts
  • Chicken Thighs
  • Chicken Wings
  • Whole Chicken Legs
  • Hand-Diced Chicken
  • Chicken Plum Parcels
  • Chicken Lemon and Coriander Parcels
  • Pork and Leek Sausages
  • Gluten Free Cumberland Sausages
  • Pork Collar Steaks
  • Shoulder of Pork Boneless
  • Belly of Pork Slices
  • Hand-diced Pork
  • Unsmoked Boneless Gammon

Roasts, Casseroles and Stews

  • Beef Picanha
  • 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
  • Church Hill Farm 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)
  • Ox Cheeks
  • Oxtail
  • Leg of Lamb Boneless
  • Saddle of Lamb
  • Lamb Shanks
  • Middle Neck of Lamb
  • Pigs Cheeks
  • Smoked Gammon
  • Unsmoked Gammon
  • Wood Pigeon
  • Venison Saddle Eye
  • Pork Caul

Quicker cooking

  • Flat Iron Steaks
  • Rump Steaks
  • Rib-Eye Steaks
  • Florentine T-Bone Steaks
  • Marinated Rump Steaks
  • Steak Mince
  • Master Beef Steak Burgers
  • French Trimmed Lamb Cutlets
  • Lamb Steaks
  • Lamb Henry Steaks
  • Lamb Riblets
  • Lamb Garlic Rosettes
  • Lean Lamb Mince
  • Marinated Lamb Kebabs
  • Poussin
  • Chicken Suprêmes
  • Handmade Chicken Kievs
  • Chicken Tenders
  • Chicken Wings
  • Marinated Chicken Skewers
  • Chicken Skewers
  • Traditional Lincolnshire Sausages
  • Pork Chops
  • Pork Steaks
  • Veal Escalopes
  • Veal Chops
  • Hand-Diced Veal
  • Barbary Duck Breasts

Barbecue Cuts

  • Sirloin Steak
  • Rib-Eye Steaks
  • Tomahawk Steaks
  • Marinated Rump Steaks
  • Lamb Riblets
  • 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
  • Pork Collar Steaks
  • Boston Butt
  • 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 tenderise and 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 - be that fine marbling - or deeply flavoured rivers of juicy fat 

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. 


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 Short Ribs, Beef Topside, Braising Beef, Shin of Beef, Ox Cheeks, Oxtail, and Rolled or Flat-Cut 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 Florentine Steak, Chateaubriand, Sirloin Steak, Rump Steak and Rib-Eye Steak 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.


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: 

• Blue Cheese Flat Iron Steak
This is a favourite Flat Iron Steak recipe. If you haven't already enjoyed the rich, creamy pairing of Blue Cheese with your favourite Steak, stop reading and get cooking! Take it a step further by folding in a little Butter to make the dish even more drool-worthy
Preparation time 15 mins : Cooking time 10 mins - plus marinating time. Click here for Flat Iron Steaks
(Click here or 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 here for recipe)

• 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 1 hr. Click here for Beef Fillet Middle
(Click here for recipe)

• Sticky Texan-style BBQ Beef Short Ribs
For a finger lickin' meal you can't beat these sticky, Texan-style BBQ Beef Short Ribs. Can be cooked in the oven - or on the BBQ
Preparation Time 15 mins : Cooking time 3hrs 30 mins. Click here for Beef Short Ribs 
(Click here for recipe)

• Ox Cheek Pithivier - by Colin McGurran
Braised Ox Cheek is encased in pastry in this stunning recipe. Homemade Choucroute, which needs to ferment for 15 days before serving, cuts through the richness of the Pithivier beautifully. If you're not as organised as Colin, sauté some finely shredded White Cabbage in a pan and add Lemon juice and seasoning
Preparation/Cooking time 3 hrs 30 mins - plus 2 weeks for the Choucroute. Click here for Ox Cheeks
(Click here 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 here for recipe)

• Grilled Barnsley Chops with Crushed Peas & Mint Sauce
Oh! - my word - Barnsley Chops don’t get much better than these!
Preparation time 15 mins : Cooking time 15 mins. Click here for Barnsley Chops
(Click here 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 here for recipe)

• Chinese BBQ Hoisin Lamb Ribs
Very tasty marinade for any type of Ribs. Lamb is the nicest for a spring dish served with any seasonal Vegetables and a side of Rice. Preparation time 15 mins
Cooking time 1 hr 10 mins. Click here for Lamb Riblets
(Click here 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 Carvery Leg of Lamb
(Click here 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 here for recipe)

• Keema with Peas
Put a new spin on Mince with this spicy Indian dish. Serve with Poppadum’s, 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 here for recipe)

• Garlic Butter Chicken Tenders (The Best!)
Chicken Tenders with Garlic Butter is one of the best Chicken Tender recipes with Garlic, Butter and Spices. Juicy and easy Chicken dinner made in 15 mins!
Preparation time 5 mins : Cooking time 10 mins. Click here for Chicken Tenders
(Click here for recipe)

• Peanut Chicken Summer Salad - by Galton Blackiston
A fair few ingredients go into making this glorious Chicken Salad recipe, but the results are to die for. The Chicken is marinated in Parsley and Lemon juice before cooking, and is served with a luscious Vinaigrette and rich Peanut Sauce.
Preparation/ Cooking time 60 min - plus at least 1 hr marinating time. Click here for Chicken Fillets - so you don’t have to fillet the Chicken!
(Click here 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 here 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 Breast Fillets
(Click here 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 here for recipe)

• Spicy Chicken Legs
Chef Atul Kochhar shares his recipe for these spicy, vibrant and tangy Chicken Legs which are sure to go down a storm.
Preparation time 35 mins : Cooking time 30 mins - plus marinating. Click here for Whole Chicken Legs
(Click here 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, Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here for recipe)

• Lemon & Chilli Sesame Pork with Mangetout - by Gary Rhodes
Don't be scared of a little Chilli, this dish by the late, great 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 here 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 here 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 Tamworth Smoked Back Bacon
(Click here for recipe)

• Wood Pigeon Salad - by Dominic Chapman
A lavish way to celebrate the meaty tasting Pigeon. There are several processes involved in this restaurant quality dish but the end result produces a stunning Salad fit for a King. Use more available Ham if you can't find the variety Dominic advises.
Preparation/Cooking time 2hrs. Click here for Wood Pigeon
(Click here 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 springtime recipes - we hope we have given you much food for thought for your June seasonal 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 Quality Meats and Poultry by ordering from the comfort of your own home - or workplace - 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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