Seasonal Ingredients in August

The summer holidays are peaking. The golden colour of freshly harvested fields dominates the countryside. August is a good month for foraging wild fruit (plums, blackberries or bilberries) as well as mushrooms and there is still plenty of fruit and vegetables available from the garden.
Local Fruit

Apricot, Blackberry, Black/White/Redcurrants, Blueberry, Damson plum, Greengages, Gooseberry, Loganberry, Plums, Raspberry, Strawberry, Tayberry

Imported Fruit

Apricots, Pineapple, Fig, Honeydew, Peaches, Pomegranate, Nectarines, Watermelon


Aubergine, Beetroot, Broad beans, Broccoli, Cabbage, Carrot, Cavolo nero, Celeriac, Celery, Chard, Chicory, Chilli, Courgette, Cucumber, Fennel , Garlic, Globe artichoke, Green beans, Kale, Kohlrabi, Leeks, Lettuce, Mangetout, Marrow, New potatoes, Pak Choy, Peas, Peppers, Pumpkins, Radishes, Rocket, Runner beans, Shallot, Sorrel, Spinach, Spring onion, Squash, Sweetcorn, Swiss chard, Tomatoes, Turnips, Watercress

Meat / Game

Goose, Grouse, Hare, Lamb, Quail, Rabbit, Snipe, Venison (bucks/stags), Wood pigeon


Black bream, Brill, Coley, Sardine, Crab, Crayfish, Haddock, Halibut, Hake, Kipper, Langoustine, Lobster, Mackerel, Monkfish, Oysters, Plaice, Red mullet, Salmon, Sardine, Scallops, Trout, Silver mullet, Tuna, Whelks, Whiting


Basil, Chervil, Chives, Coriander, Dill, Fennel, Lovage, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Summer savory, Tarragon, Thyme, Winter savory


Bilberry, Blackberry, Crab apple, Elderberries, Hazelnut, Rowan berries, Samphire, Wild damson, Wild mushrooms