August
Nature's bounty just gets better as harvest approaches: heat-loving aubergines, courgettes and tomatoes ripen, as do leeks and sweetcorn. Early wild mushrooms, apples, blackberries, pears and plums are ready to be picked, and don't forget to make the most of cherries and radishes.
Versatile, easy to grow and low in calories, there's more to the courgette than being a staple in ratatouille or veggie lasagne.
British summers are synonymous with hedgerows heavy with wild blackberries, and there's nothing more gratifying than picking – and cooking – your own. Their not-too-sweet, not-too-tart flavour is a delight, they add texture to cocktails and can even be made into gin.
To the Brits they're the exotic-sounding aubergine, to Americans and Australians the eggplant (and you can find out why here) – whatever you call them, you'll find them in an array of global cuisines and for good reason.
Fresh, healthy and local – pick-your-own’s popularity is on the rise. Food writer Kate Belcher visited Garsons farm in Surrey, and discovered that freshly-picked produce looks and tastes fantastic, too.
delicious. online has teamed up with FoodLovers Britain to highlight some of the producers responsible for bringing August's succulent seasonal produce to our kitchens..
Celebrate grouse
These tasty birds are about as seasonal as it gets.
12th August is a fateful day for British grouse because it spells the beginning of the shooting season – the lesser-known snipe and ptarmigan also come under fire. From then on until 10th December on mainland Britain (and 30th November in Northern Ireland) the grouse is up for grabs.
Once a strictly aristocratic sport, grouse shooting has been criticised in recent years by animal rights charities
because of the way in which 'beaters' flush the birds out, pushing them
in the direction of guns.
Ironically, the heather moorlands upon which grouse so rely need to be landmanaged – as a result, some argue that without grouse shooting the justification to maintain these areas of outstanding natural beauty wouldn't be so relevant. Some believe that the grouse shooting season is a price worth paying to
ensure the ongoing biodiversity of moorland as it's the only way to
finance a grouse moor.
Throughout the year, gamekeepers protect grouse numbers and other moorland birds from predators
such as foxes, and should you cook a
grouse you'll know it was are wild and not artificially reared.
Grouse look a bit like partridges and are high in protein, low in fat and free from artificial additives. They're probably the most popular game bird of the season, in part because there's more meat on them, but the controversial obtainment of these creatures (and they're fast, too) mean that they're a costly choice for a roast. However, the price does drop as the season progresses. Most people see them as a treat in an upmarket restaurant, and they make a great late summer/early autumn dish because they naturally complement earthy root vegetables.
How to roast grouse