Maximising the profit and minimising the waste from seasonal favourites.
The key to making the most of seasonal produce is to buy it in bulk at its peak, when supply is plentiful and price low, and then use the product in different ways across the menu.
Design menus that can be flexible and adapt to supply. Choose products that work in multiple dishes. Tomatoes, strawberries, courgettes and peaches can be used in a variety of starters, mains, sides and desserts. Remember that any overripe stock can be used up in sauces, syrups and pickles.
Watermelon: use the fresh flesh then pickle the rind and juice any trimmings.
Cauliflower: use the florets then purée the leaves and stems
Fresh peas: use the pods for stocks and soup bases
Beetroot: roast the roots, sauté the tops or use in pesto
Reduce waste and keep the summer flavours going through the year by preserving seasonal
produce to use at a later date. Think about pickling, freezing purées, dehydration, infused oils, jams, and cordials.