Gourmet Britain

The last of this season's Jersey Royal new potatoes should be bought now, and will possibly only be available for the first couple of weeks. Although they now don't have quite the flavour of those of a month ago – but their price is now very reasonable, they are still not to be missed especially, gently scrubbed and boiled with mint and served with good butter. For all other new potatoes, rub their skin with your fingers, and if the skin doesn't flake off, the skins will almost certainly be tough, and the flavour disappointing.

Home-produced varieties from the mainland, are now also in the shops. The Nicola variety, often from Cyprus or Egypt are recommended, if you favour waxy types. The law's the same, you get what you pay for, on the flavour-stakes.  

English Asparagus has now finished.  

British strawberries are now in full flow, and as good as any in the world. Rhubarb is also in full season.  

On the meat front, British Lamb is also at its peak, and a little cheaper – if you seek out lamb bred on salt marshes, it's a real treat, if handled simply. Lamb reared on these marshes, feeds on grasses and herbs that have absorbed the sea air which gives the meat a distinctive flavour. 

Sea Trout should be sought out if spotted on fishmonger's slabs, and with the extreme price demanded for wild salmon, it's a delicious treat – and even preferred by many people to the latter.