It's not just glorious produce that May brings with it. The warmer days and evenings offer a much-needed opportunity to spend more time outdoors. Both delicious, fresh ingredients and sunshine are good for the soul.
If you live near salt marshes, you can soak in the sun while foraging for marsh samphire - simply snip or pinch off the top of the stems. For those with more urban roots, 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 (p95).
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 (p95). The vibrancy of the peas brightens up this child-friendly dinner.
And, finally, what would May be without strawberries? This very British crop, at its best in late spring through early summer, 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 (p97).
Samphire & crab salad
Bu hikaye BBC Good Food UK dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye BBC Good Food UK dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes
