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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 · 3 vegan recipes

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.

  • Breakfast

    VeganVegetarianGluten-freeDairy-free

    Strawberry & Basil Breakfast Compote

    A bright, fragrant compote that turns summer strawberries into something special. Spoon over yoghurt, granola or simply toast.

    Serves 4Prep 5 minCook 12 min

    Ingredients

    • 500g fresh strawberries, hulled and halved
    • 2 tbsp caster sugar
    • 1 tbsp balsamic vinegar
    • 6–8 fresh basil leaves
    • Juice of half a lemon

    Method

    1. 1.Place strawberries and sugar in a heavy-bottomed pan over a medium heat.
    2. 2.Stir gently for 3–4 minutes until the berries begin to release their juice.
    3. 3.Add the balsamic vinegar and lemon juice, then tear in the basil.
    4. 4.Simmer for a further 8 minutes, stirring occasionally, until syrupy but berries still hold their shape.
    5. 5.Remove from heat and cool slightly before serving warm or chilled.

  • Dinner

    VeganVegetarianGluten-free

    Slow-Roasted Runner Beans with Cherries & Hazelnuts

    A proper supper dish that feels indulgent but isn't. Long roasting turns runner beans silky, and cherries add an unexpected savoury-sweet note.

    Serves 4Prep 15 minCook 45 min

    Ingredients

    • 700g runner beans, topped, tailed and cut into 5cm lengths
    • 200g fresh cherries, halved and pitted
    • 60ml olive oil
    • 2 red onions, thinly sliced
    • 75g roasted hazelnuts, roughly chopped
    • 2 tsp red wine vinegar
    • 1 tsp Dijon mustard
    • Sea salt and black pepper

    Method

    1. 1.Preheat oven to 200°C. Whisk together olive oil, vinegar, mustard, salt and pepper in a large bowl.
    2. 2.Add the runner beans, cherries and red onions, tossing gently to coat.
    3. 3.Spread across a baking tray in a single layer and roast for 40–45 minutes, stirring halfway through.
    4. 4.The beans should be tender and the edges burnished; the cherries will have softened into the dressing.
    5. 5.Scatter hazelnuts over the top and serve warm or at room temperature.

  • 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.