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When produce has been allowed to fully ripen in the right climate and conditions at its own pace, it really does improve the flavour! August is a great month for foodies with lots of fruits and vegetables at their best. And even better, when food is in season, there’s an abundance of it, which means it tends to be cheaper than when it’s out of season – win-win. We’ve put together a few recipes to inspire your summer kitchen this August.

Teriyaki salmon &
sesame pak choi.

Salmon is in season in August and this is the best time to enjoy eating it without affecting the sustainability of the fish for the future. Team this with pak choi which is also in season to enjoy a light, oriental inspired dish that’s perfect for summer.

What you’ll need:
2 skinless salmon fillets
2 large pak choi
3 garlic cloves, grated
75ml fish or vegetable stock
1 tbsp sweet chilli sauce
1 tbsp honey
3 tsp sesame oil
1 tbsp dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
Brown rice, for serving
2 tsp vegetable oil
toasted sesame seeds, for sprinkling

  1. Pre-heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow roasting tin.
  2. Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp of dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so it’s completely covered. Bake for 10 mins.
  3. Meanwhile, cook the pakk choi. Cut up 2 pak choi so that the leaves are separate.
  4. Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
  5. Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
  6. Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with toasted sesame seeds and serve with brown rice.

Charred courgettes,
runner beans & ricotta.

This is the ultimate vegetarian side dish. With plenty of flavour and a bit of spice, it really brings out the best of the courgette and runner beans, which are both in season right now! Oh, and did we mention that it’s also full of nutritional goodness?

What you’ll need:
50g mixed seeds
2 tbsp honey
¼ tsp chilli flakes
½ lemon, zested and juiced
250g tub ricotta
3 courgettes
400g runner beans
3 tbsp olive oil

  1. Toast the seeds in a dry pan, then stir in the honey, chilli and a good pinch of salt. Once all the seeds are sticky, tip onto a piece of greaseproof paper and leave to cool.
  2. Mix the lemon zest and some seasoning into the ricotta and set aside.
  3. Toss the courgettes and runner beans in the oil, then season. Fire up a griddle pan and get it searing hot on the hob. Cook the veg until charred and softened.
  4. Spread the ricotta along the bottom of a large sharing platter and top with the veg. Squeeze over the lemon juice, then scatter over the seeds. Finish with a drizzle of olive oil and a scattering of salt.

Peach Smoothie.

If you were looking for a sweet treat to enjoy this summer, peaches are incredible this time of year. Whip up a tasty smoothie in seconds using the VonShef 4-in-1 Blender. The best thing about this recipe is that you can use fresh or frozen produce and get incredible results either way.

What you’ll need:
2 frozen ripe bananas
2 peaches A dozen strawberries
1 cup of almond milk
a few ice cubes (optional)

  1. Peel bananas and remove the stone from the peach. Cut up all fruit into chunks.
  2. Place everything in the blender and pulse until smooth.

When produce has been allowed to fully ripen in the right climate and conditions at its own pace, it really does improve the flavour! August is a great month for foodies with lots of fruits and vegetables at their best. And even better, when food is in season, there’s an abundance of it, which means it tends to be cheaper than when it’s out of season – win-win. We’ve put together a few recipes to inspire your summer kitchen this August.

Teriyaki salmon &
sesame pak choi.

Salmon is in season in August and this is the best time to enjoy eating it without affecting the sustainability of the fish for the future. Team this with pak choi which is also in season to enjoy a light, oriental inspired dish that’s perfect for summer.

What you’ll need:
2 skinless salmon fillets
2 large pak choi
3 garlic cloves, grated
75ml fish or vegetable stock
1 tbsp sweet chilli sauce
1 tbsp honey
3 tsp sesame oil
1 tbsp dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
Brown rice, for serving
2 tsp vegetable oil
toasted sesame seeds, for sprinkling

  1. Pre-heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow roasting tin.
  2. Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp of dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so it’s completely covered. Bake for 10 mins.
  3. Meanwhile, cook the pakk choi. Cut up 2 pak choi so that the leaves are separate.
  4. Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
  5. Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
  6. Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with toasted sesame seeds and serve with brown rice.

Charred courgettes,
runner beans & ricotta.

This is the ultimate vegetarian side dish. With plenty of flavour and a bit of spice, it really brings out the best of the courgette and runner beans, which are both in season right now! Oh, and did we mention that it’s also full of nutritional goodness?

What you’ll need:
50g mixed seeds
2 tbsp honey
¼ tsp chilli flakes
½ lemon, zested and juiced
250g tub ricotta
3 courgettes
400g runner beans
3 tbsp olive oil

  1. Toast the seeds in a dry pan, then stir in the honey, chilli and a good pinch of salt. Once all the seeds are sticky, tip onto a piece of greaseproof paper and leave to cool.
  2. Mix the lemon zest and some seasoning into the ricotta and set aside.
  3. Toss the courgettes and runner beans in the oil, then season. Fire up a griddle pan and get it searing hot on the hob. Cook the veg until charred and softened.
  4. Spread the ricotta along the bottom of a large sharing platter and top with the veg. Squeeze over the lemon juice, then scatter over the seeds. Finish with a drizzle of olive oil and a scattering of salt.

Peach Smoothie.

If you were looking for a sweet treat to enjoy this summer, peaches are incredible this time of year. Whip up a tasty smoothie in seconds using the VonShef 4-in-1 Blender. The best thing about this recipe is that you can use fresh or frozen produce and get incredible results either way.

What you’ll need:
2 frozen ripe bananas
2 peaches A dozen strawberries
1 cup of almond milk
a few ice cubes (optional)

  1. Peel bananas and remove the stone from the peach. Cut up all fruit into chunks.
  2. Place everything in the blender and pulse until smooth.