{"id":257055,"date":"2026-07-13T15:15:11","date_gmt":"2026-07-13T12:15:11","guid":{"rendered":"https:\/\/1kitap1.com\/en\/country-kitchen-july-2026-country-kitchen\/"},"modified":"2026-07-13T15:15:11","modified_gmt":"2026-07-13T12:15:11","slug":"country-kitchen-july-2026-country-kitchen","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/country-kitchen-july-2026-country-kitchen\/","title":{"rendered":"Country Kitchen – July 2026 – Country Kitchen"},"content":{"rendered":"
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Try thick slices of tomato layered with torn mozzarella, basil and nasturtium \ufb02 owers, \ufb01 nished with olive oil and black pepper. The pepperiness of the \ufb02 owers cuts through rich tomatoes beautifully. Strawberries + rose Rose petals can easily become overpowering, so restraint matters. A few scented petals scattered over strawberries with cream feels light and summery without becoming perfume- like.<\/p>\n

Rose sugar also works beautifully folded into whipped cream or shortbread. Garlic scapes with calendula petals Garlic scapes \u2013 the curling \ufb02 ower stems of hardneck garlic \u2013 can be sliced and tossed with olive oil, lemon and calendula petals for a colourful summer side dish. Cucumber + borage Because borage naturally tastes faintly of cucumber, the pairing feels obvious once you try it.<\/p>\n

Add \ufb02 owers to cucumber salads, Pimms-style drinks or sparkling water with mint. New potatoes + chive \ufb02 owers Warm potatoes tossed with butter and scattered with chive \ufb02 orets are far more interesting than plain chopped chives. The \ufb02 owers bring softness and colour as well as \ufb02 avour.<\/p>\n

Crisp ricotta-\ufb01 lled courgette \ufb02 owers make a simple but impressive summer dish Serves 4 \u25c68 courgette \ufb02 owers \u25c6125g (4oz) ricotta \u25c62 tbsp grated hard cheese \u25c6Small handful basil or mint, \ufb01 nely chopped \u25c675g (2\u00bdoz) plain \ufb02 our \u25c6Sparkling water \u25c6Olive oil or vegetable oil for frying \u25c6Sea salt and black pepper Carefully open the courgette \ufb02 owers and remove any stamens.<\/p>\n

Mix the ricotta with the grated cheese, herbs, salt and black pepper. Spoon a little \ufb01 lling into each \ufb02 ower and gently twist the tips closed. Whisk the \ufb02 our with enough sparkling water to make a light batter. Heat a shallow layer of oil in a frying pan. Dip the \ufb02 owers into the batter and fry for 2-3 minutes, turning carefully, until pale golden and crisp. Drain brie\ufb02 y and serve warm with sea salt.<\/p>\n

Country Kitchen \u2013 Practical skills for seasonal food at home July 2026 EDIBLE FLOWERS \u2013 use now, use well You don\u2019t need much space to grow enough edible \ufb02 owers for regular use. \u25c6Nasturtiums Sow directly from late spring onwards. They grow happily in containers or poorer soil and often \ufb02 ower better when not overfed. Trailing varieties work beautifully spilling from raised beds or pots.<\/p>\n

\u25c6 Calendula Easy, cheerful and productive. Sow little and often for \ufb02 owers through summer.<\/p>\n

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Overseas subscription order line: 0044 (0) 1959 543 747 Toll free USA subscription order line: 1-888-777-0275 UK customer service team: 01959 543 747 For customer service support, please visit: help.kelsey.co.uk support@kelseyassist.freshdesk.com Customer service and subscription postal address: Country Kitchen Customer Service Team Kelsey Media, The Granary Downs Court, Yalding Hill, Yalding, Maidstone Kent ME18 6AL Find current subscription offers on our website: shop.kelsey.co.uk\/country- kitchen-magazine ALREADY A SUBSCRIBER?<\/p>\n

Manage your subscription online: shop. kelsey.co.uk\/site\/loginForm DISTRIBUTION Distribution in Great Britain Frontline Distribution Solutions 2 East Poultry Avenue, London EC1A 9PT Tel. 020 7429 4000 frontline.ltd.uk Distribution in Northern Ireland and the Republic Of Ireland Newspread Tel: +353 23 886 3850 Kelsey Media 2026 \u00a9 all rights reserved. Kelsey Media is a trading name of Kelsey Publishing Ltd. Reproduction in whole or in part is forbidden except with permission in writing from the publishers.<\/p>\n

Note to contributors: articles submitted for consideration by the editor must be the original work of the author and not previously published. Where photographs are included, which are not the property of the contributor, permission to reproduce them must have been obtained from the owner of the copyright. The editor cannot guarantee a personal response to all letters and emails received. The views expressed in the magazine are not necessarily those of the Editor or the Publisher.<\/p>\n

Kelsey Publishing Ltd accepts no liability for products and services offered by third parties. Kelsey Media takes your personal data very seriously. For more information on our privacy policy, please visit kelsey.co.uk\/ privacy-policy. If at any point you have any queries regarding Kelsey\u2019s data policy you can email our Data Protection Officer at dpo@kelsey.co.uk www.kelsey.co.uk Welcome… T here\u2019s a particular kind of satisfaction that comes from making ingredients work harder and go further. It might be a roast chicken turned into several meals across the week, broad beans worked into suppers and freezer bags before the glut takes over, or \ufb01nding a better use for tired vegetables than simply throwing them away.<\/p>\n

That idea sits at the heart of Country Kitchen. If our sister magazine Kitchen Garden shows you how to grow it, Country Kitchen is here to help you cook it, keep it and waste less of it. This isn\u2019t a magazine about complicated food or meals that require an entire afternoon and three sinkfuls of washing up.<\/p>\n

It\u2019s about practical food for real life \u2013 the kind that helps you feed people well, stretch seasonal produce last a little longer, stock the freezer, \ufb01ll the biscuit tin, or put together an easy summer supper without spending hours in the kitchen. Inside this issue, you\u2019ll \ufb01nd recipes for eating outside, simple \ufb02atbreads, seasonal drinks, generous sharing dishes and ideas for making the most of summer produce. Alongside the recipes are the kitchen skills that make everyday cooking easier \u2013 preserving, using leftovers well, and learning how to make ingredients go further.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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