There are so many lovely vegetables and fruits that are in season in June.
What can beat the therapeutic podding of fresh broad beans?
How about trying aubergine, courgettes and fennel roasted in the oven with olive oil and lemon juice for a tasty side dish?
Or for breakfast have sliced nectarines and strawberries with a dollop of thick Greek yogurt topped with chopped nuts and seeds.
Eating seasonally gives the best flavour, nutrition and food miles. A winner all round.