June, 2021 Edition

June, 2022

Welcome to the June 2022 edition of bare ingredients. This edition of bare ingredients has a very Jubilee feel to it. It is time to celebrate the life of a woman, mother and queen. Sarah has put together her recipe ideas for your own Platinum Jubilee party to celebrate 70 years of Queen Elizabeth's reign.

Additionally, Sarah has been as busy as a bee updating the Northern and Southern Hemisphere season guide for June. Remember, when picking what to eat, try to keep it local. It will be fresher and has less impact on the planet.

Recipe Ideas

Lobster bisque ready to eat
Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

A slice ofPigeon Terrine
Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the June's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Next issue

We are looking forwards to an July edition around the 30th of January, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.