Shoreditch Chefs Share 5 July Recipes Using Local Peas, Strawberries, Courgettes

Five straightforward recipes built entirely around produce available this week at Shoreditch stalls give cooks direct ways to increase vegetable intake without extra cost.

July brings peak supply of peas, strawberries, courgettes, new potatoes and fresh herbs across east London. Seasonal eating cuts transport emissions and supports shorter supply chains that local growers have maintained through the past two growing seasons. Residents who shop twice weekly report steadier energy levels and lower grocery bills compared with those relying on imported items.

Shoppers at the weekly stall on Redchurch Street and the produce section inside Netil Market on Westgate Street already stock the listed ingredients at current prices. The Shoreditch Community Garden on Hackney Road runs a free Tuesday pick-up for herbs and salad leaves grown on site, while the wellness sessions at Frame on New Inn Yard include short cooking demonstrations using the same items.

A 2025 London Assembly survey found that households buying from east London markets spent an average of £18.40 per week on fruit and vegetables, down 12 percent from 2023 figures when more produce arrived by air freight. Current pea prices sit at £2.20 per kilogram at both Redchurch Street and Netil Market.

Simple pea and mint soup

Simmer 400 grams of fresh peas with one chopped onion and 500 millilitres of vegetable stock for eight minutes. Blend with a handful of mint leaves from the Hackney Road garden. Season and serve warm or chilled.

Grilled courgette with lemon and chilli

Slice two medium courgettes lengthways, brush with olive oil and cook on a hot griddle for three minutes each side. Finish with lemon zest, a pinch of dried chilli and a few torn basil leaves bought at Netil Market.

Strawberry, feta and rocket salad

Combine 250 grams of halved strawberries with 100 grams of crumbled feta and two large handfuls of rocket. Dress with one tablespoon of balsamic vinegar and a teaspoon of local honey. Serve immediately.

New potato and herb salad

Boil 500 grams of new potatoes until tender, then toss while warm with chopped parsley, chives and a tablespoon of wholegrain mustard. Add a splash of olive oil and serve at room temperature.

Broad bean and ricotta toast

Pod 300 grams of broad beans, blanch for two minutes and mash with 100 grams of ricotta, salt and black pepper. Spread on toasted sourdough from the Broadway Market bakery stall and top with extra mint.

These dishes require no specialist equipment and use only items on sale this week. Residents can repeat the same five recipes through the next fortnight as supplies remain steady at the listed locations.