21 July recipes
Be inspired to make the most of July's best ingredients, from juicy cherries to firm mackerel and sweet tomatoes
Want to know what’s in season in July? Looking for July recipe ideas? Use firm mackerel, sweet tomatoes from the garden and juicy cherries from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers.
After, check out our best August recipes, September recipes and October recipes.
Cherries
Cherries are small, deep red stone fruits which are sweet and slightly tart in flavour. They have a short season from June to July, making them a prized addition to sweet and savoury recipes. However, they can preserved or pickled to enjoy all year round.
No cherry pitter? No problem. Put a small metal piping nozzle on a board, press the cherry on top slowly and the pip will pop out of the top.
Cherry and almond crumble
Crumble approaches nigh-on dessert perfection. Chill leftovers and stir through maple syrup and vanilla-spiked yogurt for a superior breakfast.
Cherry labneh summer pudding
Cherries simmered with orange zest, homemade labneh, sweet brioche and pomegranate sauce on top... this is our ultimate summer pudding recipe.
Beetroot
Earthy, rich and sweet, despite its deep red colour and bulbous shape, beetroot is related to spinach and chard, and is just as nutritious.
Beetroot tartare and ricotta toasts
Posh toast topper, anyone? Marinate roasted beetroot in a mustardy miso sauce, then pile on top of punchy horseradish ricotta for this colourful appetiser.
Aubergine
Although technically a fruit, the aubergine is a popular vegetable around the world. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. But you can also find long, thin aubergines and small pea aubergines that are green and white. Look for unblemished, shiny, taut skin when buying.
Aubergine salad with mint and pine nuts
Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy and tangy.
Aubergine and ’nduja spaghetti
Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two.
Red peppers
Sometimes known as bell peppers, these come from the capsicum family but aren’t hot like their chilli cousins. Instead, they have floral, sweet flesh and keep really well in the fridge. When buying, avoid any peppers with soft or wrinkled flesh.
Muhammara with herby grain salad
Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. Here, it's served with a salad of freekeh and leafy herbs and flatbread.
Gooseberries
From the currant family, these tart, grape-sized berries are perfect in puddings. There are two varieties: one with a green-yellow hue and another with red skin. When buying, look for plump, firm fruit with taut skin that yields slightly when gently pressed.
Chicken and gooseberry tagine
Gooseberries can be used in savoury and sweet recipes – choose red ones for this aromatic tagine to bring sweetness and tartness to the dish.
Broad beans
Sometimes called fava beans, broad beans come in long pods that need to be removed before cooking. The bean itself has an outer skin, which can be eaten or removed (known as double podding) – this is made easier by cooking for 1 minute in boiling water to loosen the skins.
Paprika-crusted hake with chorizo, broad beans and potatoes
This dish makes great use of broad beans with smoky, paprika-coated hake and golden, crispy new potatoes.
Swiss chard
Don’t be afraid to mix it up with chard and go for different colours – there’s next to no difference in taste, though ruby chard with its rich red stalks is slightly stronger in flavour.
Yellow curry with swiss chard and tofu
Tofu chunks soak up a gingery coconut broth in this quick and easy vegan curry, made vibrant with ruby red chard stalks.
Eggs en cocotte with swiss chard and smoked haddock
Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner.
Flat-leaf parsley
Also known as Italian parsley, it has a much softer leaf than curly parsley and is often preferred for use in salads and as an ingredient. Don’t forget to use the thin stems – they’re packed with parsley flavour and come with a pleasing crunch.
Parsley and pomegranate salad
Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves.
Mackerel
Known for its shiny, iridescent skin, mackerel is a fish high in natural fats and omega-3 fatty acids. Mackerel spoils quickly, so look for really fresh, firm fish or fillets with shiny, not matte, skin.
Spanish mackerel
This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to good use.
Chillies
There are more than 200 varieties of chilli, all varying in colour, heat and size, and originating in South and Central America. The chillies for this recipe are the usual red and green ones available in supermarkets – they have a fresh chilli flavour without too much heat.
Chilli chicken
This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal.
Tomatoes
All tomatoes originate in South and Central America, and were brought to Europe in the 16th century by the Spanish. Since then they’ve become the cornerstone of many European and Asian cuisines. Sweet, sour, floral – tomatoes provide so much flavour.
Tomato chutney
This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard.
Tomato and red pepper soup
Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too.
Runner beans
A popular garden vegetable, runner beans are eaten in their pods and have a fresh, verdant flavour, similar to green beans. They need de-stringing before blanching – simply run a small knife or vegetable peeler down either side of the bean pods to remove the strings, then top and tail. You can BBQ, blanch, roast or steam them, or make this spiced, crunchy pickle for sandwiches and cheese platters right through the season.
Spicy runner bean chutney
This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches.
Scallops
Scallops have two seasons, December-February and June-August. Their sweet flesh is a chef’s favourite and you’ll find them in many high-end restaurants, and don’t forget the creamy roe (coral), too. They are considered slightly tricky to cook as they become rubbery when overcooked but don’t be put off – a very hot pan and brushing with oil rather than oiling the pan will help perfect your skills. There are many species of scallops, with some of the best being found off the coast of Scotland. Look for hand-dived scallops which use sustainable fishing methods and avoid damaging the seabed.
Scallop risotto
Browning your butter adds nuttiness to this creamy scallop risotto, enlivened by garlic, fresh chives, lemon juice and a pinch of aromatic ground mace.
Crab
Crab is the quintessential summer ingredient, capturing the essence of coastal dining with its sweet, delicate flesh and briny flavour. As crabbing season begins in the UK, fresh, locally caught crab takes centre stage in everything from classic salads to luxurious cakes. Whether gathered from the shores of Cornwall or Norfolk, its seasonal appeal makes it a true summer delicacy, perfect for showcasing the vibrant tastes of the season.
Cajun seafood boil
Impress your guests at your next summer dinner party with this Cajun-inspired seafood boil. Packed with your favourite seafood, from crab legs to shrimp, and coated in seasoning and herby butter, it’s perfect for a fun, messy, ‘help-yourself’ dining experience.
Pork
Pork is a versatile and flavourful meat that shines in the summer months, particularly when it’s cooked on the grill or slow-roasted for a tender, succulent result. Whether it’s the juicy chops, smoky ribs, or crackling roast, pork pairs wonderfully with fresh, seasonal ingredients like apples, summer fruits, and herbs. Its rich taste and adaptability make it a favourite for outdoor feasts, ensuring it remains a highlight of summer menus.
Chinese-style BBQ pork with sesame summer greens
Marinate pork in a sticky, sweet-and-sour BBQ sauce, then serve with vibrant seasonal greens and steamed rice for a simple yet impressive dish that celebrates summer’s finest produce.
Strawberries
Strawberries are the ultimate summer fruit, bursting with sweetness and vibrant red colour. At their peak during the warmer months, these juicy berries are perfect for everything from fresh fruit salads to indulgent desserts, such as pavlova or strawberry shortcake. Whether eaten on their own or paired with cream, chocolate, or balsamic vinegar, strawberries bring the taste of summer in every bite.
Frozen strawberry lemonade
Transform frozen strawberries, lemon juice and sugar into a refreshing summer drink, perfect for sipping in the sunshine. With just five simple ingredients, it’s sure to become your new go-to.
Blueberries
Blueberries are a summer favourite, prized for their sweet-tart flavour and vibrant colour. These small, juicy berries are not only delicious but also packed with antioxidants, making them a nutritious addition to your seasonal diet. Whether tossed into a refreshing salad, blended into smoothies, or baked into muffins, blueberries bring a burst of summer freshness to any dish.
Vegan blueberry muffins
Make the most of ripe summer blueberries in this light, fluffy muffin. So delicious, no one will guess they’re entirely plant-based.
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