Your July Store Cupboard

July is in full swing and, much to our surprise, the sun has decided to make a regular appearance in our sweaty London skies. And when the sun comes out at KTP HQ, there’s one thing that’s in regular supply in the office (apart from the odd lobster-faced sunbathing disaster): ice cream, and lots of it. This month at Kitchen Table Projects, we’ve been scouring the web for some fruity iced treats to cool us off when the temperature reaches more significant figures.  And what makes a better treat than one that uses some great seasonal British fruit? Cherries, raspberries, blueberries, as well as last month’s strawberry are all great examples of British produce that are best eaten in July. We think this Raspberry Ripple ice cream looks far too tasty to resist, and it’s really simple to make too- you don’t have to own a fancy ice cream maker, and only takes half an hour to whip up (although you’ll need to wait 3 hours to freeze before you tuck in!) Once you’ve mastered the ripple, you could have a go at this slightly more adventurous blueberry ice cream, but if you fancy a real challenge, then this cherry ripple and almond crunch ice cream makes for a fun, boozy alternative to its raspberry sister. You’ll need an ice cream maker for both of these recipes, but don’t worry, you won’t need to spend a fortune to ignite your inner ice cream connoisseur. Available in a few sizes, we think this offering from Magimix would do just the trick, or opt for this more purse-friendly alternative from Andrew James. They’re pretty easy machines to get the hang of- you’ll be calling yourself Mr Whippy in no time! We think ice cream is great, but when the temperature does hit over 25 degrees, we’ll be making a batch of these artisan ice lolly’s from the guys at the London based Ice Kitchen. We’ll definitely be trying the Strawberries and Cream variety, but on a hot friday afternoon after work, the only thing on our minds will be these Mojito lollys- the perfect way to kick off the weekend.

We’re bound to get brain freeze from eating all these iced goodies, but there’s loads of other (slightly warmer) ways to be eating seasonally this July. Don’t be fooled into thinking that apples only make an appearance in the Autumn, as the British Bramley apple waits ready to be picked and devoured throughout July. Rather than whipping up the favourite Blighty apple pie, we’ve been popping on our aprons and baking a batch of these Bramley and Walnut scones. While they’re perfect with a dollop of clotted cream and some raspberry jam (FYI, we’re firmly in the ‘cream first, jam second’ scone-etiquette camp), we think they’re just as good spread with butter and enjoyed with a cuppa. And if the sun does disappear (which, let’s face it, is probably fairly likely), we think that this sausage and apple bake would be just thing to cheer up a rainy Sunday afternoon indoors.

We love supporting British growers, and understand how important it is to eat locally sourced produce- but that doesn’t stop us from indulging in the odd exotic treat from time to time. Apricots, Melon, Kiwi Fruit, Nectarine and Peach may all be imported into our supermarkets, but if you are going to eat them, now is the time. They’re super juicy, super sweet, and super delicious, either greedily gobbled up on their own or in a sweet dish to be devoured in the  sunshine. To make sure you get the freshest fruit from reliable and ethical sources head to your local fruit and veg market- our London faves have to be Borough, Brixton and Marylebone.

What have you been eating this month? Tweet us @KitchTablePro with the hashtag #EatFresh

Picture by Flickr User Padsyms and WikiCommons User NobbiP

The Real Stars of Center Court: Strawberries and Cream

Wimbledon is all about tradition. There is no arguing that when the the covers come off the Courts on Monday next week, Tennis (and the hope of another successful year for Andy Murray) won't be the only thing on everyone's minds. The sun comes out, Sue Barker makes a welcome return to our screens, and everyone heads off in search of the tournament’s snack of choice: strawberries and cream. And it’s not just strawberries that get supporters munching during the Tournament. In fact, Wimbledon is the largest annual catered sports event carried out in Europe.

But boy do we love our strawberries; on average 28,000kg of them will be picked, prepared and enjoyed with 7000 litres of cream by around 53,500 visitors to the ground over the course of the Championship. According to the top bods at the ground, the strawberries served are Grade 1 English strawberries from Kent, which is super important, not only because it supports the British economy, but also because pickers can pick the fruit right at its peak, meaning that we can eat perfectly ripe and juicy strawberries at their best time. Wimbledon also ensure that all their products are from LEAF registered farms, a scheme that aims to promote sustainable farming methods that produce food of a high environmental standard. So although strawberries are consumed in their masses during the tournament, Wimbledon continues to adhere to tradition and support British producers.

So the story of the Centre Court strawberry starts on a farm in Kent. The strawberry plants first start to develop in Spring, producing their first fruit around June, when the strawberry experts from Wimbledon come to make sure they have the best strawberries with a good colour and shape. To ensure freshness, the strawberries will be picked the day before serving, arriving at Wimbledon at around 5.30am, where they are inspected and hulled.

At Kitchen Table Projects we think its great to hear that Wimbledon support local British farmers and sustainable farming methods. We might not be heading to Wimbledon to watch the action live, but will definitely be enjoying some fresh, local strawberries to get in the spirit! If you want to do the same, why not check out your local farm shop or PYO to pick up some sweet treats, or if you’re feeling a little more creative (and the British weather forces us inside) then why not try this fab recipe that we love here at KTP. After all, if the British fail on the court, then we might as well take on the kitchen!

Your June Store Cupboard

June is a great time to cook and eat some great seasonal fruit and veggies. The sun comes out (okay, sometimes the sun comes out) giving you the perfect excuse to kick yourself out of the kitchen and explore your garden, local farm shop or independent greengrocer. Trying something new doesn’t have to be fancy, expensive or pretentious- sometimes the best discoveries are the ones we’ve been living with right under our noses.

The Garden Pea is one of the many greens that are at their best in June, but for a lot of people peas are eaten mushy and that’s it. Peas are, however, a really versatile ingredient and make a great alternative to your standard lettuce in a salad. Here at Kitchen Table Project HQ, we can’t wait to try this recipe with our roast chicken for a summery take on a Sunday Roast.

Another great green to try in June is the Broad Bean. Like the pea, this tasty little legume makes a great starring role in lots of dishes, and is super easy to grow if you do fancy embracing your inner Alan Titchmarsh.  We think that this broad bean and chorizo risotto would be just the thing for a satisfying friday night sups.

June is also a great time to be eating Courgettes, another green that has been getting a fair bit of attention recently for its fantastic health benefits. It may be super healthy, but we can’t resist a brunch plate piled high with these amazing Courgette fritters. These little beauties are just calling out for fresh coffee, salsa and sunshine- the perfect weekend treat! And if you’re feeling extra indulgent, finish off with a slice of this Courgette Loaf Bake- sounds weird we know, but the courgettes make the mixture super moist, plus it's super easy to make. Trust us, you won’t be able to pass on a slice!

Asparagus is another green that is great when picked and eaten in June. For us, there is no better way to enjoy it then grilled in a bit of butter and then used as a replacement (or an addition!) to your egg and soldiers.

Fruitwise, it can’t be denied that June is the month of the Strawberry. Without it, Pimms wouldn’t be the same, scones would feel naked, and the spectators at Wimbledon would be sure to have a bit of a breakdown. Strawberries are delicious on their own as a summery snack, but there are tonnes of delicious recipes around for you to try. This Strawberry Pavlova looks far too tempting to resist!

Another great but underrated June fruit is the Gooseberry. Gooseberries can be quite hard to find in the supermarkets, so it’s best to look for them in your local greengrocer or independent market. If you do manage to get hold of them, we recommend having a go at this yummy Gooseberry Custard tart. A bit more technical than your standard pavlova, but we guarantee it will be worth the effort!

What have you been eating this month? Tweet us @KitchTablePro with the hashtag #EatFresh