SPRING INTO SUMMER

Make the most of this month's best produce with inspiring recipes from Samuel Goldsmith

- Samuel Goldsmith

It's not just glorious produce that May brings with it. The warmer days and evenings offer a much-needed opportunity to spend time outdoors, whenever possible. Both delicious, fresh ingredients and sunshine are good for the soul.

Samphire is easily found in shops at this time of year. Its salty, citrussy flavour can be enjoyed by simply cooking it in butter with a little chilli, but I've used it with other seasonal favourites such as watercress and crab to create a salad that is great for lunch or as a light supper.

Thanks to the frozen variety, peas can be enjoyed all year round. However, they are in season during early spring, so make the most of it and cook them from fresh. There's also something quite relaxing about popping the peas out of their pods - it's definitely an activity for those who practice mindfulness. Peas are incredibly versatile and can be added to sauces and soups during the last few minutes of cooking to up the veg count, or simply served as a side with a smothering of butter or fresh herbs. I've used them in a family favourite: pea & ham pasta. The vibrancy of the peas brightens up this child-friendly dinner.

And, finally, what would this month be without strawberries? This very British crop is one of life's great pleasures. They're delicious eaten as they are, especially when taken fresh from a 'pick-your-own' field, but as the weather warms up, I also love to use them in cooling puddings. I've piled strawberries that have been sprinkled with elderflower cordial on top of strawberry semifreddo for a sweet way to welcome the start of summer.

Our food copy editor Samuel Goldsmith has taught food and nutrition in secondary schools and also worked as a food editor for lifestyle magazines such as Woman & Home. He's an advocate for using local and seasonal produce. @samuelwgoldsmith

Samphire & crab salad