July

Cherries

At this time of year, cherries are ripe for the picking, so look out for the telltale punnets of deep red cherries in the markets from mid-July to the end of August.

The best cherries are plump, firm, glossy and free of blemishes; the stems should be fresh and green. Unlike fruit such as peaches, cherries benefit most from being stored at cooler temperatures - warmth can compromise flavour and texture. Eat sweet cherries straight off the stalks, or remove the stones before stirring into Greek-style yoghurt with a drizzle of honey. Dried sour cherries impart that all-important sweet-sour tang to many Iranian and Middle Eastern dishes; alternatively they're just the thing to add a little extra pizzazz to your morning muesli. Sour cherries are an excellent foil for fatty meats, and so are perfect for giving a classic duck dish a summer twist - try adding it to sauces or chopping the flesh into spicy salsas.

A perfect bedfellow for rich ingredients such as chocolate, cream and alcohol, it's no surprise that perhaps the most iconic cherry dessert is the Black Forest gateau. With its decadent layers of deep, dark chocolate, fluffy cream and kirsch liqueur, the tartness of the fruit sings through loud and clear. So with this in mind, the possibilities are endless - warm cherry pies with cold cream, or nursery favourites such as cherry jellies and ices given a spike with some rum or vodka.

• A return to the Black Forest by Delia Smith
• Cherry compote by Bill Granger
• Hot pancakes with black cherries and Chantilly cream by James Martin
• Cherry clafoutis by Andrew Fairlie
• Chocolate meringues with cherry ripple by Silvana Franco
• Honeyed yoghurt with rosewater scented peaches by Bill Granger
• Frozen cherry margarita by Antony Worrall Thompson
• Peppered duck with cherries, lovage and elderflower dressing by Lawrence Keogh
• Duck fajitas with cherry salsa by Simon Rimmer
• Find more cherry recipes

Blueberries

Blueberries are related to bilberries and grow in peaty soils or wherever heather grows. They're one of the more recent examples of wild fruit being made commercially available. They are small, round, plump berries that are blue-black in colour and have a mild sweetness.

In recent years the blueberry has been lauded for its nutritious qualities, because they're loaded with anthocyanins, which give the berry its blue colour and high levels of antioxidants. When cooked, the blueberry lends an intense flash of deep purple-blue to cakes, puddings, sauces, jams and relishes. Some of the best-known blueberry recipes come from the US and include blueberry pie, muffins, cheesecake and pancakes.

• Homemade instant pancake mix with blueberry syrup by Nigella Lawson
• Peach and blueberry soured cream cobbler by Nigel Slater
• Blueberry chutney by Anna Mosesson
• Blueberry martini by Andy Pearson
• Blueberry pancakes with bacon by Simon Rimmer
• Blueberry and lemon fool tarts by Jo' Pratt
• Find more blueberry recipes

Aubergine

A vegetable native to the warmer climates of the Mediterranean, the aubergine was introduced to Britain about 300 years ago. There are many varieties; size, colour and shape can vary enormously. Choose aubergines that feel heavy and have unblemished skins and fleshy stalks.

This humble plant has played a major part in many popular regional cuisines throughout the world - in French ratatouille, say, or roasted and whipped into baba ganoush in traditional Levantine style. Roasted and marinated aubergines can be served as antipasti, with plenty of olive oil and fresh herbs. The slightly bland flavour of the aubergine makes it the perfect blank slate to which rich and aromatic spices and herbs can be added; slicked with miso and grilled, for example, or gently stewed with stock, chilli bean paste and Shaoxing wine for a classic Chinese dish with minced pork. In India, Iran and Afghanistan, aubergines are made into hot, spicy pickles to whet the appetite.

Previously, it was advised to salt aubergines to draw out any unpleasant bitterness, but with many modern varieties this is an unnecessary step; salting, however, is useful if the aubergine is to be cooked in oil, as it prevents the flesh from absorbing too much during cooking.

• Grilled aubergines with miso (video recipe) by Paul Merrett
• Italian stuffed aubergines by Delia Smith
• Spicy rack of lamb with aubergine salad by Merrilees Parker
• Fragrant pork and aubergines by Ching-He Huang
• Moussaka by Rick Stein
• Sultan's Delight with creamed aubergines by Simon King and David Meyers
• Griddled chicken with sea-spiced aubergine by John Torode
• Bengali-style aubergine cooked in yoghurt by Anjum Anand
• Vegetarian aubergine fans (ventagli di melanzane) by Carmelita Caruana
• Charred aubergine and coconut curry by Celia Brooks Brown
• Baba ganoush by Lesley Waters
• Rack of lamb with ratatouille by Angela Hartnett
• Find more aubergine recipes

Peaches

Perfectly ripe peaches are one of life's pleasures, and summer is the best time to seek them out. Originating from China but now grown in warm climates throughout the world, the peach made its way to Europe via Persia.

Look for fruit that is smooth with soft, velvety skin and a bright complexion and avoid hard or wrinkled peaches with blemishes or green tinges. A ripe peach will yield gently to palm pressure, suggesting a state of being, as William Morris so expressively put it, 'pinch-ripe'. Do not store peaches in the fridge, which can cause their flesh to turn floury or mealy.

Fresh peaches are second to none, and are perfect eaten as they are (with the obligatory peach juices running down faces and arms!), though extra decadence can be added with lashings of freshly whipped cream or a drizzle of honey to enhance their sweetness. Caramelising the flesh on a hot griddle will add an extra dimension, and poaching the fruit in wine is also a worthy way of serving it. Purée the fruit and use in a classic Italian Bellini recipe for a summery cocktail, or chill into an icy sorbet. Tarts, pies and crumbles will all put peaches to good use.

• Caramelised peach melba with raspberry coulis (video recipe) by Sophie Grigson from Get Cooking
• Peach cobbler by Momma Cherri
• Peaches and nectarines crumble with yoghurt sorbet by Eric Chavot
• Cheaty peach ice cream by Hugh Fearnley-Whittingstall
• Bellini cocktail by Jo' Pratt
• Peach melba meringue roulade by Emma Crowhurst
• Honeyed yoghurt with rosewater scented peaches by Bill Granger
• Spiced poached peaches with star anise yoghurt by Anjum Anand
• Peach flan by Tim Bates
• Find more peach recipes

Fennel

Florence fennel looks like a bulbous celery plant and has a sweet aniseed flavour, which is stronger when eaten raw and less pronounced when cooked. The ancient Greeks, Egyptians and Romans enjoyed its finer qualities long before it was introduced to Britain from Italy in the late 17th century. Choose blemish-free bulbs that are pale green and firm, which indicates crispness and freshness.

For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled. Braising it slowly makes it sweet and tender and it is excellent served with fish and chicken.

• Fennel and flageolet bean salad by James Martin
• Lemon sole with fennel, mussels, clams and cockles by Mike Robinson
• Mussel, fennel and saffron broth by James Martin
• Fennel and orange salad by Katie and Giancarlo Caldesi
• Pan-fried sea bass with fennel pesto and tomato salsa by Mark Sargeant
• Roast shoulder of lamb with garlic and fennel by James Martin
• Find more fennel recipes

Mackerel

This flashy fish, with its iridescent grey-blue - almost green - stripes and dark, curving lines, is as good to look at as it is to eat. Mackerel are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance - mackerel, like many oily fish, tend to spoil more quickly than white fish. As with all fish, check for firm, shiny bodies and clear, bright eyes.

Mackerel's intense, almost creamy meat (which is rich with omega-3 fatty acids) works well with strong, spicy flavours and a touch of acidity. Try grilling the fish whole on the barbecue with coarse sea salt and a generous squeeze of lime, or simply pan-fry and serve with a refreshing mint and mustard vinaigrette. Avoid heavy, cream-based sauces - the richness of mackerel is enough of a stomach filler as it is!

• Spiced crumbed mackerel with smoked paprika by Nigel Slater
• Crab and tea-smoked mackerel tarts with duck egg mayonnaise by Marcus Wareing
• Cheat's Goan mackerel curry by Mike Robinson
• Fillets of mackerel with dill and new potatoes by Rick Stein
• Grilled mackerel fillets with yoghurt kadhi and curry leave spinach poriyal by Vivek Singh
• Devilled mackerel with fennel, orange and grapefruit salad by Mark Sargeant
• Grilled mackerel with capers (Sgombro alla griglia con capperi) by Matthew Fort
• Mackerel on toast with salted cucumber and horseradish by Valentine Warner
• Find more mackerel recipes

Also in season

1. apricots
2. artichoke
3. beetroot
4. blackberries I broad beans
5. broccoli
6. carrots
7. cod
8. crab
9. courgettes
10. cucumber
11. Dover sole
12. French beans
13. garlic I gooseberries I greengages I haddock I halibut I herring I John Dory
14. kiwi fruit
15. kohlrabi
16. lamb
17. lemon sole I lobster I loganberries I mackerel
18. mangetout
19. melons
20. monkfish
21. new potatoes I onions I peaches I peas I plaice I potatoes (main crop) I radishes
22. rabbit
23. raspberries
24. redcurrants
25. rocket
26. runner beans
27. salmon
28. sardines I sea bass
29. scallops
30. sorrel
31. strawberries
32. tomatoes
33. turnips
34. watercress
35. wood pigeon