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A Taste of June: Seasonal Farm to Table Recipes

Summer Vegetable Lasagne

The summer vegetable lasagne is a celebration of the vibrant produce that June brings to the British Isles. As we stroll through the farmers' market, we're drawn to the courgettes, aubergines, and peppers, each radiating a promise of fresh, earthy flavors. Their colors are as inviting as a summer garden in full bloom. The crisp textures speak of the care taken by local growers to harvest them at their peak.

In this dish, the roasted vegetables take center stage. The courgettes and aubergines, once exposed to the high heat of the oven, develop a smoky, caramelized crust that contrasts beautifully with their tender interiors. The peppers, with their natural sweetness intensified by roasting, add a vibrant splash of color and a subtle sweetness that complements the slightly bitter aubergine and the mild, nutty courgette.

Layered with fresh lasagna sheets and nestled in a rich, homemade tomato sauce infused with aromatic basil, each bite offers a harmonious blend of textures and flavors. The ricotta adds a creamy, delicate balance, while the mozzarella provides a gooey, comforting finish. This lasagne is a true reflection of the season, embodying the simplicity and purity Shape Concierge's culinary philosophy—where the quality of the ingredients shines through, needing little more than thoughtful preparation to elevate them into a memorable dish.


  • 2 courgettes, sliced

  • 1 aubergine, sliced

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • Olive oil

  • Salt and pepper

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 400g chopped tomatoes

  • Fresh basil, chopped

  • Fresh lasagna sheets

  • 250g ricotta cheese

  • 100g Parmesan cheese, grated

  • Fresh mozzarella, sliced


  1. Roast Vegetables: Preheat the oven to 200°C (400°F). Toss the courgettes, aubergine, and peppers with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender and slightly charred.

  2. Prepare Sauce: In a large pan, heat some olive oil over medium heat. Add the onion and garlic, sautéing until softened. Add the chopped tomatoes and simmer for 15 minutes. Stir in the fresh basil and season with salt and pepper.

  3. Assemble Lasagne: Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna sheets on top, followed by a layer of roasted vegetables, dollops of ricotta, and slices of mozzarella. Repeat layers, finishing with a layer of tomato sauce.

  4. Bake: Sprinkle the top with grated Parmesan cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 15-20 minutes until golden and bubbling.

  5. Serve: Let rest for 10 minutes before serving. Garnish with fresh basil.

Strawberry and Elderflower Tart

The strawberry and elderflower tart is a testament to the sweet, fragrant bounty of early summer. June in the British Isles brings us strawberries that are deep red, juicy, and bursting with natural sweetness. Paired with the delicate floral notes of elderflower, this tart becomes a delightful expression of the season's finest offerings.

The foundation of this tart is a buttery, crisp shortcrust pastry that cradles the luscious filling. As you prepare the strawberries, their heady aroma fills the kitchen, promising a burst of flavor with every bite. Macerated in elderflower cordial and a touch of sugar, the strawberries release their juices, creating a syrupy nectar that infuses the tart with a floral sweetness that is both delicate and enchanting.

When assembled, the tart is a sight to behold—vibrant red strawberries glistening atop a cloud of softly whipped cream. Each slice reveals a contrast of textures: the crunch of the pastry, the creamy lightness of the whipped topping, and the juicy, tender strawberries. This tart is not just a dessert; it's an ode to the early summer harvest, capturing the essence of the season's flavors with elegance and simplicity.


  • 250g shortcrust pastry

  • 500g fresh strawberries, hulled and halved

  • 2 tbsp elderflower cordial

  • 100g caster sugar

  • 300ml double cream

  • 2 tbsp icing sugar

  • Fresh mint leaves (optional)


  1. Prepare Pastry: Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly floured surface and line a tart tin. Prick the base with a fork, cover with baking paper, and fill with baking beans. Bake blind for 15 minutes, then remove the beans and paper and bake for another 10 minutes until golden.

  2. Macerate Strawberries: In a bowl, mix the strawberries with elderflower cordial and caster sugar. Let them macerate for at least 30 minutes.

  3. Whip Cream: In another bowl, whip the double cream with icing sugar until soft peaks form.

  4. Assemble Tart: Spread the whipped cream over the cooled tart base. Arrange the macerated strawberries on top.

  5. Serve: Garnish with fresh mint leaves if desired. Serve immediately.

Pan-Fried Samphire and Asparagus with Lemon

Pan-fried samphire and asparagus with lemon is a dish that captures the essence of coastal and garden-fresh produce. In June, asparagus is at its prime—tender, sweet, and perfect for quick, simple preparations that highlight its natural flavors. Samphire, with its salty, briny notes, brings a taste of the sea, making this dish a perfect marriage of land and ocean.

The preparation is straightforward, yet each step is designed to enhance the freshness and natural character of the ingredients. Blanching the asparagus and samphire briefly in salted water ensures they retain their vibrant green color and crisp-tender texture. The quick sauté in olive oil with thinly sliced garlic imparts a subtle, aromatic depth that complements the inherent flavors of the vegetables.

A generous squeeze of lemon juice ties everything together, adding a bright, tangy finish that cuts through the richness of the olive oil and balances the saltiness of the samphire. Topped with a sprinkle of lemon zest, this dish is both visually appealing and deeply satisfying. It is a dish that invites you to savor the season, to connect with the natural world, and to appreciate the nuanced flavors of fresh, local produce.


  • 200g samphire, trimmed

  • 1 bunch asparagus, ends trimmed

  • 2 tbsp olive oil

  • 1 garlic clove, thinly sliced

  • Juice of 1 lemon

  • Salt and pepper

  • Lemon zest for garnish


  1. Blanch Vegetables: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes, then add the samphire and cook for another minute. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

  2. Pan-Fry: In a large frying pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and samphire, sautéing for 3-4 minutes until heated through and slightly crisp.

  3. Season: Squeeze the lemon juice over the vegetables and season with salt and pepper.

  4. Serve: Garnish with lemon zest and serve immediately.


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