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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.

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Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

July · high summer · 6 recipes today

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.

  • Lunch

    PescatarianGluten-freeDairy-freeHigh protein

    Grilled Mackerel with Courgette & Basil Salad

    A 20-minute lunch that feels like a proper meal. Fresh mackerel's richness sings against sharp, summery courgettes and basil.

    Serves 2Prep 10 minCook 10 min

    Ingredients

    • 2 mackerel fillets (about 150g each), cleaned and butterflied
    • 2 medium courgettes, thinly sliced lengthways on a mandoline
    • 2 cloves garlic, finely minced
    • 30ml extra virgin olive oil
    • Juice of 1 lemon
    • 15g fresh basil, torn
    • Sea salt and black pepper

    Method

    1. 1.Heat a griddle or frying pan to hot. Season the mackerel skin-side up with salt and pepper.
    2. 2.Grill skin-side down for 4–5 minutes without moving, until skin crisps and flesh flakes easily.
    3. 3.Meanwhile, whisk together the garlic, oil, lemon juice, salt and pepper in a large bowl.
    4. 4.Toss the raw courgette slices through the dressing, then stir through half the basil.
    5. 5.Plate the courgette salad, top with the mackerel fillet, scatter remaining basil and serve immediately.

  • Dinner

    VegetarianDairy-free

    Tomato, Broad Bean & Basil Pasta (Quick Weeknight)

    July tomatoes need little doing. This one-pan pasta is ready in 25 minutes and tastes like an Italian summer.

    Serves 4Prep 8 minCook 15 min

    Ingredients

    • 350g linguine or tagliatelle
    • 500g ripe tomatoes, roughly chopped
    • 250g podded broad beans (fresh or frozen)
    • 3 cloves garlic, minced
    • 60ml extra virgin olive oil
    • 20g fresh basil
    • Sea salt, black pepper, and a pinch of chilli flakes

    Method

    1. 1.Bring a large pot of salted water to the boil and cook the pasta to just shy of al dente.
    2. 2.While the pasta cooks, heat the olive oil in a wide pan and soften the garlic for 1 minute.
    3. 3.Tip in the tomatoes, broad beans, salt, pepper and chilli. Simmer gently for 8–10 minutes, stirring occasionally.
    4. 4.Tear in the basil and taste for seasoning.
    5. 5.Drain the pasta, reserving a small cup of cooking water, then toss with the sauce, adding a splash of water if needed to loosen.

  • 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.

  • Baking

    VegetarianGluten-free

    Raspberry & Almond Cake (Gluten-Free)

    A naturally moist, frangipane-style cake that lets July's raspberries shine. Gluten-free flour means it works for anyone.

    Serves 10Prep 15 minCook 40 min

    Ingredients

    • 250g unsalted butter, softened
    • 200g caster sugar
    • 3 large eggs
    • 150g ground almonds
    • 100g gluten-free plain flour
    • 1½ tsp baking powder
    • 300g fresh raspberries
    • 2 tbsp flaked almonds, for topping
    • 1 tsp vanilla extract

    Method

    1. 1.Preheat oven to 180°C. Butter and line a 23cm round cake tin.
    2. 2.Cream together butter and sugar until pale and fluffy (about 3 minutes). Beat in eggs one at a time, then vanilla.
    3. 3.Fold in ground almonds, gluten-free flour and baking powder until just combined.
    4. 4.Spoon half the batter into the tin, scatter half the raspberries over, then top with remaining batter. Gently press remaining raspberries into the surface and scatter flaked almonds.
    5. 5.Bake for 38–42 minutes until a skewer emerges with just a few crumbs. Cool in the tin for 10 minutes, then turn out.

  • 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.