Preloader Background Image - Skygarden at 20 Fenchurch St.


As the vibrant colours of summer take over, it’s time to celebrate the abundance of fresh produce coming out of the ground this season. Eating seasonally is not only a delightful culinary adventure but also a fantastic way to support local farmers and savour all the best flavours nature has to offer. Read on for some mouthwatering recipes that capture the essence of this sunny season and explore the bountiful offerings of your local gardens.

This season's freshest produce

  • Apple
  • Basil
  • Beans (runner and French)
  • Beetroot
  • Broccoli
  • Carrot
  • Cauliflower
  • Celery
  • Courgette
  • Cucumber
  • Fennel
  • Lettuce
  • Onion
  • Potato
  • Radish
  • Raspberries
  • Red onion
  • Rocket
  • Rhubarb
  • Strawberries
  • Tomatoes

Try eating seasonally with these tasty suggestions

Grilled Chipotle Chicken Salad
Courgette, Lemon and Chilli Pasta
Asparagus Risotto
Peach and Tomato Caprese Salad
Ricotta, Broccoli and New Potato Frittata

Courgette, Lemon and Chilli Pasta


150g spaghetti or pasta
400g courgette
3-4 garlic cloves
zest of 1 lemon
1 tsp chilli flakes

For the herby breadcrumbs/pangrattato

1 slice of bread
2 tbsp finely chopped parsley
1 tsp olive oil
pinch of salt



  1. Boil the pasta in salted water as per the packet instructions.
  2. Chop the top off the courgette and grate the rest. Put the grated courgette in a sieve over the sink or a bowl and squeeze out the excess liquid. Sit the sieve over a bowl to let any remaining liquid come out.
  3. Finely chop the garlic and add to a large pan with a splash of olive oil and fry gently for a couple of minutes.
  4. Add the grated courgette, season well and stir over a low heat for around 10 minutes until soft and reduced in volume.
  5. Drain the pasta, reserving 200ml of pasta water and add both to the pan with the courgette and toss together to mix.
  6. Add the lemon zest and chilli flakes and mix again.
  7. Grate or blend the bread in a food processor to make breadcrumbs. Add to a small pan with the olive oil, parsley & salt and fry over a medium heat until crisp and golden.
  8. Serve the pasta, top with breadcrumbs and extra parsley and chilli flakes if you fancy. Enjoy!