A real feast of local produce is starting in the North East now that the rain is making the pastures grow for the sheep and cattle and the warmth is ripening the peas and raspberries.

At your local Farmers' Markets look out for sea trout, mackerel, beans of all kinds, courgettes, sweet small beetroots and carrots – some distinctive summer tastes.

There is a great crop of apples, plums and pears this year – if you have a surplus why not come and sell them at your local Farmers' Market? You can find the contact details fir the market manager on this website

A delicious light summer meal is Pea Risotto quickly made with ...

2 tbsp of olive oil

1 locally grown red onion, chopped finely

300g of risotto rice

400ml well seasoned vegetable stock

600g locally grown peas in the pod, podded

Salt

Handful of mint leaves, finely chopped

100g Doddington cheese

Heat the oil in a saucepan and sweat the onion. Add the rice and let it take up the oil, then pour in the vegetable stock and bring to the boil, then add the peas, boil again and turn the heat right down. Leave for about seven minutes or until the rice has soaked up most of the stock. Add the salt, if needed, then the chopped mint leaves and finely grated cheese, stirring them in. Place the lid on the saucepan and leave to settle for about five minutes before serving.

Courgette Soup: an unusual recipe from Lebanon is a good way to use locally grown courgettes

300g courgettes cut into small chunks

590 ml milk or half milk, half vegetable stock

25g butter

3 thin slices of lemon peel

1tbsp flour

Pinch of turmeric

Handful of fresh mint, finely chopped

1-2 tablespoonfuls lemon juice

Salt & pepper

Heat a little water in a pan and cook the courgettes for a few minutes until they are soft, drain and then mash and set on one side.

Pour the milk/stock into a saucepan and bring to the boil and then remove from the heat.

Melt the butter in another pan and add the flour and turmeric and stir to make a smooth paste. Cook for 2 minutes stirring all the time. Take off the heat and add the milk/stock stirring constantly so that no lumps form. Then put back onto the heat and continue to stir while it thickens.

Add the mashed courgettes and lemon peel, season to taste and continue stirring until the soup is hot. Pour in the lemon juice and add more liquid if necessary to achieve the consistency you prefer. Remove the lemon peel and serve with a sprinkle of chopped mint.