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Seasonal Fruit and Vegetables

Bringing a fresh vibrancy to summer dishes...

Warner's Budgens Taste Club
RUNNER BEANS

RUNNER BEANS

Also known as string beans, runner beans are a summer staple, grown in many people’s gardens. Eaten fresh, they can be a delight. If they’re a little on the old side, they may need de-stringing or chopping finely. Use them liberally in stir fries, create a green risotto along with other beans and pulses, or simply boil them to have alongside your main course. If you have a glut, they make a wonderful chutney.

Try this: make a quick pasta supper by cooking your chosen pasta according to instructions. Add chopped beans for four minutes before the end. Fry up a few strips of Serrano ham until crisp. Add to the drained pasta and beans with a spoon of crème fraiche, a glug of olive oil and shavings of parmesan cheese.

GOOSEBERRIES

GOOSEBERRIES

This funny little fruit has fallen out of favour with British palates over the years as we tend to prefer sweeter fruits in our crumbles! However, hairy on the outside and tart inside, the gooseberry lends a layer of interest to dishes. You will need to use sugar to balance the tartness, but with a little love and imagination, gooseberries could soon make a comeback to your mealtimes. Try them in cordials, tarts, crumbles, cocktails and even savoury sauces.

Try this: make a summery but punchy gooseberry and elderflower sorbet by dissolving 200g sugar in water to make a sugar syrup. Add gooseberries and elderflower cordial and simmer for 5 minutes. Blitz to a purée then transfer to a freezer-proof container. Cool at room temperature and stir now and again. Cover and freeze overnight until solid. The next day, chop into chunks and process with an egg white before refreezing.

BROCCOLI

BROCCOLI

This omnipresent green vegetable crops up on all the best dinner plates. Classed as a super food, it is often found in super food salads, nestled with other super food goodies. It’s a truly versatile vegetable – throw it into stir fries and risottos, use it as a crudité or blitz into a soup, add it to cauliflower cheese or pasta bakes. It also holds its own as a side dish of interest – try stir fried florets dusted with chilli flakes and garlic, doused in soy sauce and sesame oil, or drizzled with honey and flaked almonds.

Try this: create a tasty yet healthy side dish by blanching broccoli florets in salted water. Melt a knob of butter in a frying pan, add the broccoli and a handful of sesame seeds. Squeeze in some lemon juice and cook until the broccoli is tender.

BLACKBERRIES

BLACKBERRIES

Whether you pick them yourself or buy them from the supermarket, blackberries are a delicious little fruit that gives a lovely zing to mealtimes. They work wonderfully with apples or pears in a crumble, tumbled into a smoothie with banana, scattered over porridge or yoghurt in the morning, made into a tangy jam or turned into a sauce to go alongside a Sunday roast. Take a look at Chef’s Table for a fruity blackberry pavlova from Wesley House in Winchcombe.

Try this: a blackberry fool is an easy peasy pud that works beautifully for summer entertaining. Simply tip 200g blackberries into a pan with two spoonfuls of icing sugar and the juice and zest of a lemon. Simmer until thick and leave to cool. Meanwhile, whip up some double cream with a spoonful of icing sugar and swirl through the blackberry sauce. Serve in tall sundae glasses with fresh blackeberries on top. Decorate with fresh mint leaves.

75 extra Taste Club Points when you purchase Farm Fresh or Mudwalls Farm Blackberries 125g

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Valid from Friday 5th July – Thursday 1st August 2019

Try some Farm Fresh or Mudwalls Farm Blackberries and receive 75 extra Taste Club points when you swipe your reward card at the till.