The Hackney Butchers Association

June Aubergines, Artichokes, Asparagus, Apricots, Borage, Broad Beans, Beetroot, Blueberries, Blackcurrants, Broccoli, Courgettes, Cherries, Cod, Crab, Coley, Cockles, Carrots, Chicory, Cucumbers, Dover Sole, Fennel, French Beans, Grey Mullet, Green Beans, Gooseberries, Haddock, Halibut, Herring, John Dory, Lamb, Langostines, Lemon Sole, Lobster, Mange Tout, Mackerel, Nectarines, New Potatoes, Onions, Peas, Pollack, Plaice, Redcurrants, Rocket, Radishes, Runner beans, Rhubarb, Romaine Lettuce, Raspberries, Sorrel, Spinach, Spring Onions, Salmon, Strawberries, Sardines, Sea Trout, Turnips, Tomatoes, Watercress. Wild Foods for June Lime Flowers, Marsh Samphire, Nasturtium, Sorrel, Sea Purslane, Sea Beet, Wild Mint, Wood Pigeon. I bought a borage plant a few weeks ago, that despite the lack of sunshine seems to be doing really well.  The leaves are spiky like a thick stinging nettle.  Chopped really fine they can be eaten raw and taste mostly ...

If i was a tomato, I'd want to be eaten like this... This came from a Ruth Rogers & Rose Gray recipe from a weekend newspaper a few years ago.  I just found the battered scrap of paper I'd scribbled it on.  I've cooked it dozens of times, it really is a great, simple recipe for all tomato lovers. It's only worth doing if you can get your hands on amazing tomatoes.  If they are sweet and delicious raw, they will be perfect, as this dish is basically a tomato salad with linguine.  It's all down to the ingredients with this one.   If you use great oil, vinegar & tomatoes this can be restaurant quality grub at it's simplest. Recipe below:

1 tin Chickpeas, drained & rinsed 50ml Tahini paste Juice of 1/2 lemon, or to taste 1 garlic clove, peeled & crushed sea salt Blitz the chickpeas & tahini in a food processor until smooth. Remove and put in a bowl. Stir in the lemon juice and garlic & season with sea-salt & pepper. Add a bit of water if it's too thick and already lemony enough. Sprinkle over some sweet paprika & chopped flat-leaf parsley. Delicious!

Salad: 500g raw beetroot, peeled & very thinly sliced 2tsp lemon juice 2tbs olive oil small handful parsley Dressing: 100g shelled pistachio 2tbs finely chopped parsley 1 dsp finely chopped mint 1 dsp lemon juice 1 tsp caster sugar 7 tbs olive oil 1 tsp zemon zest 4tbs water 1 tsp orange blossom water (optional) Serves 4 as part of a mezze. Blitz the dressing ingredients briefly in a food processor, nuts first. Then season to taste. Dress the beetroot & parsley leaves with the lemon juice & olive oil. When ready to eat, spoon over some pistachio dressing. This comes from the mighty Moro's. Everything they make is amazing. I've had a few disasters from their cook books if i'm honest. I probably did something wrong! Their restaurant is still my favorite. I love it!

Small handful of mint 1/2 lemon (juiced) 1 heaped tbsp Grain mustard 2 egg yolks 4-5 tbsp olive oil Blitz the mint, lemon juice, mustard & egg yolks briefly in a blender. Slowly add the oil until it's just thickened like double-cream. Great with anything barbeued.