Seasonal foods in May

I love May’s seasonal foods. The Hungry Gap is closing and farms and gardens are starting to burst into life. I have pots of rocket and baby spinach growing like mad, and am looking forward to the end of May when the risk of frost at night has passed – so many things to plant and move outdoors after that point.

So, what’s good to eat right now?

Fruit: rhubarb, strawberries. Imported Alphonso mangoes.

Vegetables: Asian greens, British asparagus, baby broad beans, cabbage (green), chervil, chives, cucumbers, Jersey Royal potatoes, lovage, lettuce, mint, morel mushrooms, parsley, radishes, rocket, samphire, sea kale, sorrel, spinach, spring greens, spring onions, summer savoury, watercress, wild garlic. Imported Hass avocado.

Fish and shellfish: brown shrimp, crab, cuttlefish, haddock, mackerel, pollack, prawns, sardines, sea bass, sea trout, signal crayfish, Spring lobster, wild salmon.

Meat, poultry and game: duck eggs, new season lamb, poussin (Spring chicken).

Cheeses: ewe’s milk cheeses, Stinking Bishop, Bonchester, English soft cheeses, Sharpham, Wheatland. Bleu d’Auvergene, Chabichou, Reblochon. Pecorino (early).

Can’t wait to get down to the market for some fresh Pecorino, to serve up with my home grown parsley and baby broad beans. What are you going to cook?

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  1. Rolled shoulder of lamb stuffed with feta, garlic, parsley, thyme, mint, lemon zest, then couple more cloves of garlic stabbed into the skin, lemon juice & white wine over the top – roasted – eaten with English asparagus drizzled with the pan juices.


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