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Courgettes are in their prime in June. A versatile vegetable, courgettes make a great addition to many dishes but can also make the main basis of many fulfilling dishes like this recipe for a Courgette and Green Lentil Curry. This recipe comes from Ecosavvy’s Arran Home Recipe Book and also features onions and garlic, two other essential vegetables in season this month. 

June also introduces less common vegetables like aubergine and artichoke. Both can be very versatile and are excellent accompaniments to many dishes. This recipe for Artichoke and Aubergine Rice allows you to become familiar with both of these vegetables and enjoy their unique flavours. 

As we approach warmer months, various fruits ripen and can be enjoyed. Not much compares to the taste of fruit grown locally and in its prime seasonally. This month’s blueberries are the best of the year and can be used in many things such as in smoothies, jams, and baking. This recipe for Blueberry Scones was featured in the first week of Donna’s vegan baking classes, it is an excellent introduction to vegan baking if you have not tried it before. 

Other vegetables and fruit in season in June include broad beans, spinach, bilberries, peas, swiss chard, potatoes, spring onions, and carrots. 

The sunnier weather provides the opportunity to enjoy time in the garden. With much of the frost behind us now, it is possible to sow most seeds outdoors. These include things like beetroot, broccoli, carrots, cucumbers, and various salad seeds, which will all be ready to harvest in the later months. Established plants can also be placed outside, such as aubergines, celery, brussels, and cabbages. It’s also a good time to manage any weeds and check for pests. All plants will need watering more than usual at this time of year. Perhaps consider thinking about your water use, there are many ways in which you can save or collect it and then use it to water your garden or houseplants.

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Courgette and Green Lentil Curry

Ingredients

200g of dried green puy lentils 

2 tbsp vegetable oil

1 medium onion

2 garlic cloves

500g courgettes

2 tbsp curry paste

1 or 2 tbsp tahini

500 ml water

Method

1. Put the lentils in a pan and cover generously with water. Bring to a boil and simmer for about 5 to 10 minutes. Rinse and set aside.
2. Thinly slice the onion, finely chop the garlic, top and tail the courgettes and chop into zig zag chunky pieces.
3. Heat the oil in a large frying pan or wok, and fry onions for about 5 to 10 minutes to soften, adding the garlic halfway through.
4. Add the courgette chunks and with the heat up quite high toss them about until they catch some colour, about 5 to 10 minutes.
5. Add the curry paste and stir to coat the veg, add the lentils, which were set aside and about 500ml of water and stir well.
6. Cover and simmer for 20 to 30 minutes until the lentils are cooked and the courgette softened but not mushy. Take off the heat and stir in 1 or 2 tablespoons of tahini to thicken the sauce.
7. Serve with boiled basmati rice and some spiced apple chutney.

Artichoke and Aubergine Rice

Ingredients

60ml olive oil

2 aubergines, cut into chunks

1 large onion, finely chopped

2 garlic cloves, crushed

small pack parsley, leaves picked, stalks finely chopped

2 tsp smoked paprika

2 tsp turmeric

400g paella rice

1 ½l vegetable stock

2 x 175g packs chargrilled artichokes

2 lemons 1 juiced, 1 cut into wedges to serve

Method

1. Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

2. Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

https://www.bbcgoodfood.com/recipes/artichoke-aubergine-rice

Vegan Blueberry Scones

Ingredients

8oz (230g) self-raising flour

2oz (60g) plant butter

1⁄4 (120ml) pint plant milk

2 tsp apple cider vinegar

Generous handful of blueberries

Method

1. Rub butter into the self-raising flour.
2. Combine apple cider vinegar and plant milk.
3. Add blueberries to the mixture of flour and butter, and coat them in it. 
4. Add milk a little at a time and mix with a knife until a stiff dough forms.
5. Place on a floured board. Press out to 1 1⁄2 inches thick.
6. Cut out scones and place on a floured baking sheet.
7. Cook at 200 degrees for 10-15 minutes until golden.

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If you make any of our seasonal recipes this month be sure to tag us on our socials – #ArranEcoSavvy or email us – communications@arranecosavvy.org.uk to share your creations!