Fresh from the land or sea, there's no better way to celebrate the arrival of summer than by using seasonal produce in mouthwatering dishes.
Whether you shovel them up or press them elegantly onto your fork, it's not hard to love fresh British peas and beans. Packed with protein, vitamins and minerals these versatile little vegetables pack quite a nutritional punch.
Use them raw on their own, or in sensational summer salads. They can also be steamed or boiled as a delicious accompaniment or puréed and used in soups.
Minted broad bean and feta salad
Linguine with summer vegetables and herb ricotta
For such a tiny fish, the sardine packs plenty of flavour and goodness too. Closely related to the herring, the sardine is actually a young pilchard. The name comes from the fact that the fish was found in abundance in Sardinia.
The fish have traditionally been caught off the Cornish coast for centuries and there is now a revival in this trade. Sardines are oily fish, rich in omega-3 fatty acids (which are good for helping to maintain a healthy heart and regulating blood-sugar levels), as well as vitamins D and B12, and calcium.
Butterflied sardines with parmesan crust and chunky chips
Tomato and basil rice with grilled sardines
Warm potato salad with sardines
Quintessentially English, the Victoria plum has a distinctive pale red colour and delicious juicy yellow-green flesh, making it one of the most popular plums in Britain.
Like peaches, cherries and apricots, plums are members of the rose family and are an excellent source of vitamins A and C, calcium, magnesium, iron, potassium and fibre. Delicious eaten on their own, Victoria plums also make great fillings for pies and puddings, and tasty jams, sauces and chutneys.
If you’re feeling adventurous, try slicing them and adding to a salad – they work particularly well with cured meats.
Plum and summer-fruit pudding
Wensleydale and Victoria plum salad with Citrus Dressing
Amaretti baked plum
From the final touch in a cocktail to the luxurious filling in a Black Forest gateau, cherries are one of the most versatile fruits. They’re also extremely good for you.
Research* has shown that cherries, especially sour morellos, are high in antioxidants, and also have anti-inflammatory and anti-ageing properties. The British cherry season starts in June, and is now at its peak, so it’s the perfect time to make the most of these luscious, juicy fruits.
Wonderful eaten fresh, they are also great in cakes, pies, jams and compotes. Try our recipes and taste for yourself
*Michigan State University, 1999
Cherry cream pie
Cherry and coconut scones
Black forest pavlova
Enter your location (town or postcode).
Sign up to create your online Morrisons binder and get the latest offers and competitions!
Go to my binder
Browse through our recipes to plan your perfect menu.