June: What’s in Season?

1st June 2017

Our charcoal deliveries have increased which is a sure sign that barbecue season is in full swing.  June has arrived and brought with it warmer weather and all the delicious produce available to us throughout the summer months.

Fresh herbs can turn an average dish in to something inspired and with so many reaching their best over the next few months, here are a selection of ideas to take your summer barbecue to new heights.


Chimichurri, originally from Argentina, uses parsley and oregano both of which are in season and couldn’t be simpler to make.  To the parsley and oregano, add garlic and chilli flakes to a food processor or chop finely by hand.  Add a glug of good quality extra virgin olive oil, a squeeze of lemon juice and a dash of vinegar.  Season and combine everything together in to a sauce consistency.  Serve this alongside a flash grilled bavette steak or a medium rare sirloin, just spoon the chimichurri on top liberally and enjoy.


Rosemary and garlic is one of the classic flavour combinations and quite rightly very popular. Used in a simple olive oil marinade it works excellently with butterflied shoulders or legs of lamb.  Chopped extra finely and added to a pot of course sea salt, rosemary adds an extra dimension to seasoning steaks before adding to the grill.


Coriander is a staple of Asian cooking but is now the most popular fresh herb in Britain. Homegrown production has also increased with harvests growing year on year.  As an alternative to sticky barbecue sauces, this light and summery marinade works so well with simple chicken thighs.  Finely chop the fresh coriander and combine with grated ginger, crushed garlic, a squeeze of lime, a thinly sliced fresh chili and a glug of olive oil.  Throw the chicken thighs in to a large food bag and pour in the marinade.  Leave to soak up all the flavours for at least an hour but the longer the better, overnight is best.  When ready, simply grill the marinated thighs on your barbecue. Serve with a wedge of lime and a bunch of chopped coriander.

Share your recipes and barbecue successes with us via our hashtag #butchersoflondon.