August is peak produce season in the UK. Gardens, markets and grocers are bursting with colour, flavour and possibility, and your fridge should be too!
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Whether you're prepping weekday lunches, hosting sun-drenched suppers or perfecting your mise en place for a Leiths Online class, here are five ingredients we think are essential this month.
Juicy, sweet and sun-ripened; August is the moment to celebrate tomatoes in all their vibrant, misshapen glory. Seek out heritage varieties for their depth of flavour and natural beauty. Store them at room temperature for ultimate flavour but if you're dealing with a glut (lucky you), a short stay in the fridge won't hurt — just bring them back to room temperature before eating.
How to use them: Make a classic tomato salad with flaky sea salt and a good glug of olive oil, or elevate a tart or galette with layers of roasted slices.
Parsley, basil, coriander, dill, mint, whatever your summer heroes are, now’s the time to keep a handful on standby. Wrap them in damp kitchen paper and store in a zip-top bag or container to keep them fresh.
How to use them: Blitz into dressings and sauces, sprinkle over grilled fish or fold into softened butter for a flavour-packed fridge staple.
A dry, crisp bottle of rosé isn’t just for sipping, it’s a secret weapon for cooking too. Use it in light pan sauces, to deglaze a roasting tin, or in a summery sangria for weekend guests. Keep a chilled bottle ready because you never know when dinner might turn into a celebration.
Top tip: Pour leftover rosé into an ice cube tray and use it to instantly chill a glass.
Tangy, creamy and endlessly versatile, labneh or thick Greek yoghurt is a must for summer cooking. Use it as a base for dips, dressings or spooned under grilled veg. It also makes a cooling contrast to spicy dishes and barbecue fare.
Try this: Swirl through some harissa and lemon zest for an instant dinner-party-worthy dip.
Plums, peaches, blackberries, raspberries. August fruit is truly glorious. Store ripe ones in the fridge to slow down spoiling, and think beyond breakfast.
How to use them: Roast with honey and thyme and serve with crème fraîche, fold into a sponge or churn into a semifreddo. Or just eat them cold from the fridge with sticky fingers. Bliss.
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