in season

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

lemon juice

balsamic vinegar(optional)

unsalted butter

self-raising flour

salt

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Chocolate, hazelnut & salted caramel tart

blanched hazelnut

plain flour

tbsp icing sugar

cold butter

flour

caster sugar

butter

milliliters double cream

golden syrup

sea salt flakes

dark chocolate (70%)

eggs

tbsp cocoa

To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.

Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.

Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.

For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Lemon cake goes gluten-free, so no-one has to miss out on this afternoon tea classic. We've also added honey for extra sweetness.

Gluten-free lemon and honey cake

lemons

butter, chopped

honey,

vanilla bean paste

extra virgin olive oil

gluten-free baking powder

almond meal

coconut

tbsp chopped pistachio kernels, toasted

Using in-season citrus fruit, including grapefruit, clementine, lemon and lime, these delicious buttery melting moments are full of zest.

Four-citrus melting moments

butter, softened

icing sugar mixture

custard powder

lime rind

tsp lemon rind

tsp grated pink grapefruit rind

tsp grated clementine rind

Green, yellow, red and pink food colouring

This slow-cooked lamb shank tray bake with lemon potatoes, tomatoes and green beans is easy to make and tastes delicious.

One-pan lamb shanks with lemon potatoes

tbsp extra virgin olive oil

rosemary

garlic cloves, crushed

tsp mild paprika

lamb shanks

chicken stock

tomato paste

oregano

garlic cloves, sliced

1kg red royal potatoes, unpeeled,

bay leaves

cinnamon

punnets truss cherry tomatoes

green beans,

peppers,

tbsp chopped fresh flat-leaf parsley

lemon

Combine apple, rhubarb, sugar, orange juice, cinnamon and vanilla in your slow cooker and let it do its magic!

Slow cooker apple, rhubarb and raspberry pie filling

Granny Smith apples, peeled, cored, cut into wedges

Pink Lady apples, peeled, cored, cut into wedges

rhubarb,

(55 grams) caster sugar

(60 milliliters) orange juice

tsp cinnamon

raspberries

Pea, ham and parsley are one of life's great combinations - this green salad with mustard dressing is simple, fresh and healthy

Pea, ham hock & watercress salad

podded fresh pea (or use frozen)

parsley leaves, chopped

spring onions

watercress

tbsp cold-pressed rapeseed oil

tbsp cider vinegar

tsp English mustard

Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.

Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.

Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Chestnut stuffing roll

onions

pack sage

pack cooked chestnut

hazelnut

breadcrumb

mace

tbsp butter

rashers streaky bacon

sage leaves, to serve (optional)

To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.

Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it’s not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.

To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.

A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

Creamy courgette & bacon pasta

olive oil

diced pancetta or smoked bacon lardons

courgettes,

garlic clove, crushed

tub (200 grams) low-fat crème fraîche

tagliatelle

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

“Eat eggplants now while in season," says chef and recipe author Paul West. Nothing says midweek dinners quite like a big bowl of comforting noodles.

Paul West's eggplant and soba noodle salad

eggplants,

(60 milliliters) extra virgin olive oil

pack soba noodles

(80 milliliters) soy sauce

(60 milliliters) rice wine vinegar

brown sugar

red chilli, finely chopped

tbs sesame oil

cukes, quartered lengthways

tsp sesame seeds, toasted

basil, leaves picked

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5348771529001-5981840878001

This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums

Plum & almond pastry

all-butter puff pastry sheet

almond

plum

Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.

Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

Crème fraîche ice cream

milk

full-fat crème fraîche

vanilla extract

Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer’s instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

Dice onion. Wash the leeks, then slice into rings.

German-style leek and cheese soup

17.5 oz ground beef

leeks

onion (white)

vegetable stock

oz melting cheese

vegetable oil

oz crème fraîche

pepper

lemon zest

nutmeg

bread

Heat oil in a large saucepan set over medium-high heat, then add the ground beef and fry until browned. Add the onion and  leeks after approx. 2 min. Cook for approx. 5 min. more. Deglaze with vegetable stock, then let simmer for approx. 10 min.

Stir in the cheese and let melt. Stir in crème fraîche and boil again briefly.

Season the soup with salt, pepper, nutmeg, and some lemon zest to taste. Serve with a slice of fresh bread and enjoy!

This super easy, comforting, and savory cassoulet with fennel, bacon, and Italian sausage will warm you up from the inside—the perfect meal on a cold day.

Bean cassoulet with fennel, bacon, and Italian sausage

8.5 oz canned white beans

fennel

3.5 oz smoked bacon (cubed)

oz Italian sausages

bouquet garni

onion

garlic

white wine

21 oz canned whole peeled tomatoes

thyme

parsley

breadcrumbs

Drain and rinse the beans. Cut out the stalk from the fennel. Clean and wash the bouquet garni, then cut into large pieces together with the fennel. Peel and chop the onion and garlic.

Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock. Let simmer for approx. 1 hr. Season with salt and pepper.

Preheat the oven to 170°C/ 375°F. Chop thyme and parsley and mix together with breadcrumbs. Return sausage to the roasting pan. Spread breadcrumb mixture over the cassoulet and drizzle with clarified butter. Let bake in the preheated oven for approx. 1 hr., or until a golden brown crust has formed. Enjoy!

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In a large mixing bowl, combine water, sugar, and yeast and set aside for 5 min., or until foamy.

Fig-walnut bread

water (lukewarm)

tsp sugar

0.25 oz active dry yeast

5.25 oz dried figs

walnuts

rye flour

tsp salt

Cut figs into small pieces and roughly chop walnuts.

In a large mixing bowl or the bowl of a stand mixer, mix flour, rye flour, half of the figs and walnuts, and salt. Add yeast mixture and stir to combine. On a clean and lightly flour-dusted work surface, knead dough until smooth and elastic, approx. 10 min.. Form dough to a ball and transfer to a mixing bowl lightly coated with oil, cover with a damp kitchen towel, and leave to rise for 90 min..

Line a baking sheet with parchment paper, if needed. Transfer dough to a work surface lightly dusted with flour and press gently to deflate. Add remaining figs and walnut on top of dough and knead until everything is well combined. Roll dough into a ball and transfer to baking tray, cover with a damp towel, and leave to rise for approx. 1 hr.

Preheat oven to 180°C/350°F. Bake bread on the middle rack for approx. 45 min., or until golden brown. Enjoy!

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Top 26 in season recipes from across the web

The most viewed in season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry compote with sugared dro...

Chocolate, hazelnut & salted carame...

Gluten-free lemon and honey cake

Four-citrus melting moments

One-pan lamb shanks with lemon pota...

Slow cooker apple, rhubarb and rasp...

Pea, ham hock & watercress salad

Chestnut stuffing roll

Creamy courgette & bacon pasta

Paul West's eggplant and soba noodl...

Plum & almond pastry

Crème fraîche ice cream

German-style leek and cheese soup

Bean cassoulet with fennel, bacon, ...

Fig-walnut bread

Gooseberry crumble

Cauliflower fritters recipe with fe...

Rhubarb raspberry crumble

Mark the change of season with Reci...

Quince crumble tart

Roasted persimmon salad with maple-...

Sweet potato and coconut tray curry

Gebratene Hähnchenbrust mit Trauben

Butternut pumpkin, broccoli and fet...

Fig Bars

Aubergine pickle

Top 26 in season recipes from across the web

The most viewed in season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry compote with sugared dro...

Chocolate, hazelnut & salted carame...

Gluten-free lemon and honey cake

Four-citrus melting moments

One-pan lamb shanks with lemon pota...

Slow cooker apple, rhubarb and rasp...

Pea, ham hock & watercress salad

Chestnut stuffing roll

Creamy courgette & bacon pasta

Paul West's eggplant and soba noodl...

Plum & almond pastry

Crème fraîche ice cream

German-style leek and cheese soup

Bean cassoulet with fennel, bacon, ...

Fig-walnut bread

Gooseberry crumble

Cauliflower fritters recipe with fe...

Rhubarb raspberry crumble

Mark the change of season with Reci...

Quince crumble tart

Roasted persimmon salad with maple-...

Sweet potato and coconut tray curry

Gebratene Hähnchenbrust mit Trauben

Butternut pumpkin, broccoli and fet...

Fig Bars

Aubergine pickle

The most viewed in season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine