10 recipes to cook in July

Favourites like peas, broad beans, lettuce and French beans are joined by yet more summer greens. Courgettes are well into season now and delicious on a barbecue or in a variety of other dishes, from salads to fritters. Samphire starts its short season in July too, so keep an eye out in supermarkets and greengrocers – it’ll be gone by next month.

We’ve pulled together a small collection of our favourite recipes for this month, that keep things light, fresh and summery. Take a look!

Nathan Outlaw is a man known for his exemplary fish and seafood cooking, but as anyone who has read his books or been to any of his restaurants will know, he’s an incredibly accomplished dessert chef too. His gooseberry custard tart is a celebration of the humble summer fruit, combining roasted gooseberries, a gooseberry and ginger sorbet and a simple bruléed custard tart for a beautiful end to any meal.

Hake makes a fantastic alternative to cod – it’s mild, flaky and less damaging to your bank account. Simon Rogan’s picture perfect dish pairs it with another seasonal summer favourite – golden beetroot – which he boils, dices and mixes with a potato salad-esque mayonnaise dressing. The hake goes into a hot pan to crisp up the skin, and then sits on top of the salad with a garnish of fresh watercress.

Adam Byatt has the right idea with his bream recipe – get the barbecue out and get it on the coals. Adam stuffs the belly cavity with lemongrass, fennel and star anise and wraps the fish in banana leaf and tin foil to steam it, but you can just as easily put it straight over the coals for more smoke and char. As a garnish, he blanches some samphire and dresses simply with olive oil and chilli, before serving with a charred slice of lemon.

If you're lucky enough to have your own veg patch, any courgette plants are no doubt brimming with more vegetables than you know what to do with by now. While we have dozens of courgette recipes to beat the glut, don't sacrifice the beautiful flowers – stuff them, as Dominic Chapman does here.

Shaun Hill keeps things simple with his summery panna cotta, sticking with traditional vanilla to accompany his summer fruit garnish. Shaun boils and infuses his cream and milk before setting his panna cottas, and macerates his berries in Grand Marnier before serving. Remember to pay close attention to the temperature of your cream mixture when adding the gelatine – too hot and it will hamper the gelatine’s setting properties. Remember to give your mixture a stir as it cools as well, so the panna cotta sets with all the vanilla seeds through it, stopping them sinking to the bottom.

Pascal Aussignac shows off a deft pastry touch with his stunning strawberry tart, giving the in-season strawberries an almost literal stage to show off their qualities. He starts by making a sweet almond pastry and baking a tart case, before whipping up a crème pâtissière for the base, marinating his strawberries in honey and rosé wine before building his tart. A legitimate summer showstopper to wow your barbecue guests.

Courgettes are available all year round in the UK, but July’s locally grown vegetables are courgettes in their true form – firm and full of flavour. Chantelle Nicholson goes all-out to show them off with her dish, not only making delicious courgette and cumin fritters, but also accompanying with a fresh courgette salad. If you don’t have blini pans for the fritters, feel free to use metal rings, or just freeform them for something a bit more rustic.

Slaving away in the kitchen whilst a rare half hour of sun graces your garden isn’t a particularly appealing prospect, but Anna Jones’ summery salad is a fuss-free affair that ensures you can enjoy those rays whilst still eating well. Roasting radishes transforms their texture and flavour; the typical crunch softens into something more tender, and the peppery heat mellows into sweetness. Roast them alongside some new potatoes and chickpeas, then tumble with some feta and a tangy dressing to finish.

Adam Handling’s restaurants are famous for their wonderful dishes, but also for a fantastic repertoire of ingenious and experimental cocktails. This one, inspired by his iconic dish ‘Beetroot, Beetroot and more Beetroot’ makes use of two newly-in-season ingredients – beetroot and blackcurrants, with the former being infused into rum and and the latter coming in the form of cassis. Once you’ve infused your rum and prepared a honey syrup, it’s a simple case of carefully measuring the meticulous ratio of ingredients and giving them a good shake.