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Paul Ainsworth’s Asparagus Recipe

Paul Ainsworth's Asparagus with Burrata and Seaweed Dusted Sourdough

June sees the end of British asparagus season so it’s the last chance to celebrate them! Paul Ainsworth is the successful chef and restaurateur behind The Ainsworth Collection, which includes Michelin-starred No6 in Padstow where the menu showcases Cornish produce at its best.

English asparagus, chimichurri dressing, burrata and seaweed sourdough croutons


  • 1 bunch green English asparagus
  • 1 ball burrata
  • 2 slices torn sourdough
  • 10ml olive oil
  • 1 tsp dried seaweed powder/ seasoning
  • Sea salt and pepper
  • 3 tbsp chimichurri dressing (see recipe below)


  1. Remove the tough end of the stalk from the asparagus then trim and lightly peel
  2. Add the torn bread, olive oil and a pinch off sea salt in a bowl and mix well. Place onto a chargrill over a medium to high heat to toast all over to create a crunchy crouton. Dust with seaweed powder and set aside.
  3. Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
  4. Remove the asparagus onto paper to dry and lightly season with sea salt and a drizzle of extra virgin olive oil. Place the asparagus onto a plate.
  5. Spoon over the chimichurri, lightly tear the burrata over the top, season with salt and pepper and top with the seaweed seasoned croutons to serve.

For the chimichurri, combine 120g flat leaf parsley, 120g coriander, 30g fresh oregano, 2 cloves of garlic, micro-planed, 1 tsp chilli flakes, 1 tsp ground cumin, 160g olive oil and 120g cider vinegar in a food processor (tearing the herbs off the stalks to ensure a smooth blend.) Taste and finish with fine salt and a splash of lemon if needed.

June’s Best Seasonal Produce

Only abundance for the next few months and June features some of our favourites!

Fresh Fennel bulbs on a wooden background


This funny little herb (an herb that has essentially gained vegetable status) packs a serious punch in the nutrition department, full of fibre and potassium. They are great thinly sliced and tossed in a salad for extra crunch with green apples, good olive oil, a squeeze of lemon and freshly grated parmesan. Also delicious caramelised in a pan alongside a roast chicken.

Find them in our online shop here.

Ripe red strawberries


Its officially British summertime when strawberries come into season. Up until the 16th century, there was only one variety of strawberry in England – the Alpine (and the Tudors were nervous to eat any fruit raw). But now there are loads to try: the early ripening & sweet Rosie, the long & delicate Gariguette, the popular for home gardening Cambridge, the hardy Hapil and appropriately for this year of Jubilee celebrations: the small but aromatic Royal Sovereign.
Find them in our online shop here.

Close up of fresh yellow and green courgette flowers

Courgette flowers

These delicacies make a brief but beautiful appearance that epitomises Italian summertime. We love Chef Dominic Chapman’s recipe for stuffed flowers with ricotta, sultanas and pine nuts. Tom Hunt also has an excellent and easy to find recipe for squash and courgette blossom tofu fritters, served with yogurt or tzatziki.

Find them in our online shop here.

Also in season: Alphonso Mangoes*, Asparagus, Basil, Beetroot, Broad Beans, Broccoli, Carrots, Courgette, Elderflower, Fennel, Gooseberries, Nectarines, Mangetout, Melon, New Potatoes, Raspberries, Runner Beans, Samphire, Strawberries, Swiss Chard, Turnips



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Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

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