Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

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June is a month when home-grown vegetables are prolific, varied and of excellent quality. This is a month for salads with plenty of tomatoes, cucumbers, spring onions, watercress and many varieties of lettuce. Serve them with cold meats and barbecue suppers, for June is the first month when meals can take place out-of-doors.

Besides plenty of herring and mackerel, there should be fine trout and salmon trout readily available, all excellent to use for light summer recipes. Garden herbs are flourishing and they should be used liberally over fish, meat and salad dishes for their flavour and colour.