Seasonal Veg Recipes for June: Fresh Ideas from the Plot

June is when the allotment truly comes to life — beds are bursting with early summer produce, and the kitchen fills with colour, crunch and flavour. Whether you’re harvesting your own or shopping local, this is a brilliant time to make the most of UK-grown seasonal veg.

Here are five easy, fresh seasonal veg recipes for June, using the best of what’s ready now: broad beans, new potatoes, spinach, chard, early carrots, salad leaves, and strawberries.

🧄 1. Broad Bean, Mint & Feta Bruschetta

Ingredients:

• 200g broad beans (podded and double-podded if large)
• 1 garlic clove
• Juice of ½ lemon
• A handful of fresh mint
• 75g feta, crumbled
• Olive oil, salt and pepper
• 4 slices sourdough or crusty bread

Method:

1. Boil the broad beans for 2–3 mins, drain and mash with lemon juice, oil, salt and mint.
2. Toast the bread and rub with the garlic clove.
3. Spread on the bean mixture and top with crumbled feta.
4. Serve with a side of salad leaves or radishes.

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🥒 2. Roasted Courgette & New Potato Salad with Herby Yogurt Dressing

Ingredients:

For the salad:

• 2 medium courgettes, sliced into thick rounds
• 300g new potatoes, halved if large
• 1 tbsp olive oil
• Sea salt and cracked black pepper
• 1 small handful fresh parsley
• 1 tbsp fresh mint, finely chopped
• Optional: 1 tbsp toasted sunflower or pumpkin seeds
• Optional: handful of salad leaves to serve underneath

For the herby yogurt dressing:

• 100g plain Greek yogurt
• Juice of ½ lemon
• 1 tsp apple cider vinegar
• 1 tbsp chopped dill or fennel fronds
• ½ garlic clove, finely grated
• Pinch of sea salt

Method:

1. Preheat your oven to 200°C (fan 180°C).
2. Toss the courgette slices and halved new potatoes with olive oil, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.
4. In a bowl, combine yogurt, lemon juice, vinegar, dill, garlic, and salt. Stir until smooth. Add a little water or extra lemon juice to thin, if needed.
5. Let the roasted vegetables cool slightly.
6. Place salad leaves on a serving platter (if using), then add roasted courgette and potatoes.
7. Drizzle with the herby yogurt dressing and top with chopped parsley, mint, and seeds (if using).
   
   🌿 Serving Suggestions
   Delicious served slightly warm or fully chilled
   Try it with grilled chicken, salmon, or veggie burgers
   Swap yogurt for tahini + lemon for a vegan version

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🥬 3. Spinach & Chard Tart

Ingredients:

• 200g spinach and/or chard (stalks removed)
• 1 sheet shortcrust pastry
• 3 eggs
• 100ml double cream
• 50g grated cheddar or feta
• Nutmeg, salt, pepper

Method:

1. Preheat oven to 180°C. Blind bake the pastry for 10 minutes.
2. Wilt the greens in a pan, then drain and chop.
3. Mix eggs, cream, cheese, seasoning and nutmeg.
4. Add the greens and pour into the pastry case.
5. Bake for 25–30 minutes until golden and set.

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🥕 4. Honey-Glazed Baby Carrots with Thyme

Ingredients:

• 300g young carrots, scrubbed
• 1 tbsp butter
• 1 tsp honey
• Fresh thyme
• Sea salt

Method:

1. Steam carrots until just tender.
2. Melt butter in a pan, add honey and thyme.
3. Toss carrots to coat and season.
4. Serve as a side dish or with couscous and yoghurt.

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🍓 5. Balsamic Strawberries with Mint Sugar

Ingredients:

• 400g ripe strawberries, hulled
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• A few fresh mint leaves

Method:

1. Toss strawberries with balsamic and sugar. Let sit for 10 mins.
2. Finely chop mint and sprinkle over the top.
3. Serve with yoghurt, cream, or meringue.

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🧺 Final Thoughts on Seasonal Veg Recipes for June

Cooking seasonally is one of the most joyful ways to eat — flavour is better, costs are lower, and you’re making the most of what the garden or allotment offers.

Whether it’s a simple tart packed with leafy greens or a herby warm potato salad, these seasonal veg recipes for Junewill help you turn your harvest into beautiful meals.