Delicious UK

I want to talk about a trio of sidelined foods: the mussel, the gooseberry – and burnt stuff. First of all, it's June, which means the gooseberry is shimmying into the sunlight. So often dismissed as too tart to be palatable, this glorious fruit needs only the right recipes, savoury and sweet, to put it on a culinary pedestal. And yes, you can find those recipes on p24. While I'm in campaigning mode, my next shout-out is for cover star and understudy of the seafood world, the mussel. It's as good for the environment as it is for the purse, so three cheers for the mussel manifesto on p60, plus our food team's recipes – good prompts to put these wonderful bivalves on your weekly shopping list. And now on…

speedy supper. Green veg and feta galette Serves 2 (or 4 for a light lunch) Hands-on time 10 min Oven time 20 min MAKE AHEAD Cover, chill and eat within 2 days. The tart is as good at room temperature as it is warm. Heat the oven to 180°C fan/gas 6 with a baking tray in it. Whizz 75g feta, 20g any chopped soft herbs and the finely grated zest of 1 lemon in a processor until you get a green rubble. In a bowl, mix 1 finely sliced shallot with lOOg sliced seasonal greens (mangetout, broad beans, baby courgettes), 1 tsp extra-virgin olive oil and a squeeze of lemon juice, then season with salt and pepper. Unwrap a 320g sheet of shortcrust pastry but leave on the baking paper…

LOOKING FORWARD TO CAREFREE SUMMER EVENINGS? The best times aren't always spontaneous… It's still worth getting into your calendar to plan a few days out. Here are just a handful of events on our wish list this summer… STREET FOOD WITH DRAMA ON THE SIDE Independent food market Kerb pitches up outside the National Theatre on London's South Bank Wed-Sun until 23 September, with a 70-metre banqueting table. Think Portuguese sandwiches, rum punch and scoops of Big Kid Ice Cream's ‘honey butter toast’ in the sun. What's more, the free outdoor festival, River Stage, runs every weekend from 9 June to 2 July, with live music, dance and drag performances. Also in London… Enjoy small plates from the city's restaurants at Taste of London (below, 14-18 June) in Regent's Park…

thebullfreehouse.com PUBBY CREDS Friends Ben and Sam took the reins in 2020, giving this village hub a makeover and launching microbrewery Rascality. Kick back in the well groomed garden THE BOOZE Rascality currently brews a trad bitter and two pale hoppy ales, with Bull Liquor a favourite. There's a good wine list as well. THE FOOD All very local. Breads are baked in house and Sunday roasts are a highlight. Expect posh puds and snacks (smoked cheddar and Marmite choux bun, £6) and creative mains (chicken supreme with coconut dal, £21) plus a sandwich of the day. THE WALK Explore Troston Wood or take a walk around the village (download a guide at discoversuffolk.org.uk). St Mary's church and its medieval wall paintings are steps away. Or stroll around Ampton Hall…

BARBECUE FEAST Burnt spring onions with ajo bianco sauce (p44) Spicy braai sole with maize and peppers with spinach (p77) Coal-roasted pineapple with spiced rum burnt caramel & lime cream (p49) It's all about feeling the burn – with some extra heat from the spices. Fire up the barbie, do a little prep in the kitchen, then enjoy getting your char on outside. Just the ticket for a sunny weekend. PERFECT BALANCE Sbagliato (p73) Saffron roast chicken with dried fruit (p34) Gooseberry and elderflower cobbler (p30) This menu is for anyone who loves the contrast of sweet-sharp flavours – the bittersweet aperitif will sharpen the appetite for the luxurious roast chicken. Serve with rice and whatever veg you fancy – but make sure you save room for the summery cobbler.…

STAR EMAIL Subject: Putting the planet first From: Rachel Belsham I was surprised to find Andy Lynes’ article [May, p130] made no mention of the carbon footprint of asparagus from Peru or glasshouse tomatoes (to pick the two examples he cites). For me, that's the main motivation for sticking with more locally grown produce in the winter months (we ate a lot of brassicas this year and forewent fresh berries for frozen). Call it virtue-signalling if you like, but the food industry would shift in a more sustainable direction if enough people shopped with the environment in mind. Subject: What about this, then? From: Susan Cleghorn I read with interest Lou Milligan's request ‘What about sobriety?’ [Apr, p12]. What about low sugar/low carb options? As a food-loving diabetic person, I've…