IN SEASON Rosie Birkett celebrates June’s bounty
Make the most of summer’s bounty with Rosie Birkett’s stunning new recipes
Crispy, nutty spelt flatbreads spread with fresh cheese and covered with tender asparagus and sweet peas; Jerseys smashed together with broad beans, crisped up in a frying pan to eat with juicy pork chops; crab folded with soft herbs and made into patties to eat with salad, and sweet apricots baked into blondies flecked with buttery pistachio frangipane. My recipes for June are a celebration of some of my favourite spring-summer ingredients, combined with low-effort cooking techniques to maximum effect.