July recipes

Parsley and pomegranate salad

Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves.

Mackerel

Known for its shiny, iridescent skin, mackerel is a fish high in natural fats and omega-3 fatty acids. Mackerel spoils quickly, so look for really fresh, firm fish or fillets with shiny, not matte, skin.

Spanish mackerel

This simple recipe makes great use of storecupboard staples like chickpeas, tinned tomatoes and 'nduja. The parsley sauce is perfect for putting wilting parsley leaves or leftover stalks to good use.

Chillies

There are more than 200 varieties of chilli, all varying in colour, heat and size, and originating in South and Central America. The chillies for this recipe are the usual red and green ones available in supermarkets – they have a fresh chilli flavour without too much heat.

Chilli chicken

This is a take on an Indo-Chinese classic using juicy chicken thighs. It's spicy, sweet and deeply savoury – everything you want from a meal.

Tomatoes

All tomatoes originate in South and Central America, and were brought to Europe in the 16th century by the Spanish. Since then they’ve become the cornerstone of many European and Asian cuisines. Sweet, sour, floral – tomatoes provide so much flavour.

Tomato chutney

This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard.

Tomato and red pepper soup

Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too.