Parish LarderWhere Local Happens

Recipes from the larder

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Six British recipes for what’s in season — July, high summer — refreshed every day. Vegan, gluten-free, dairy-free, kid-friendly and budget options included. Or just type what you fancy below and the kitchen will write you a recipe back.

Try:vegan dinner for 4gluten-free Sunday lunchsomething quick with eggskid-friendly weeknightpudding using rhubarb
Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

July · high summer · 1 budget recipe

Composed for what’s in season right now — refreshed every day.

Written by Parish Larder’s kitchen AI from the UK in-season produce list. Editorial recipes — with one-tap shopping baskets across local stalls — land here as our team writes them.

  • Preserves

    VeganVegetarianDairy-freeGluten-freeBudget

    Tomato & Courgette Relish

    A garden-bright, no-cook preserve that costs almost nothing to make. Shelf it, then serve with cheese, cold meats or roasted vegetables all summer long.

    Makes 3 × 300ml jarsPrep 20 minCook 0 min

    Ingredients

    • 600g ripe tomatoes, finely diced
    • 300g courgettes, finely diced
    • 1 small red onion, minced
    • 2 cloves garlic, crushed
    • 60ml red wine vinegar
    • 1 tbsp caster sugar
    • 10g fresh basil, finely chopped
    • Sea salt and black pepper

    Method

    1. 1.Combine tomatoes, courgettes, red onion and garlic in a bowl.
    2. 2.Whisk together vinegar, sugar, salt and pepper, then pour over the vegetables and stir well.
    3. 3.Leave to macerate at room temperature for 2 hours, stirring occasionally, so the vegetables release their juices.
    4. 4.Stir through the basil.
    5. 5.Spoon into sterilised jars and refrigerate. It will keep for up to 10 days in the fridge.