May seasonal update

From freshly catch langoustines to sweet apricots, read our May market report to find out what to feature in your dishes this month

A guide to cooking langoustine

Nephrops norvegicus - otherwise known as Norway Lobsters or Dublin Bay prawns, langoustines are closely related to lobsters.

In the past two decades, the pale orange crustaceans have become a staple of fine dining menus around the globe. More than a third of langoustine exports come from Scotland, as the creatures thrive in the country's cold freshwater lochs.

Check out these dishes by April Member of the Month, James Plowright, both featuring langoustine sauce: Black bream, bbq pack Choi, ratoullie and a BBQ seabass.

Watch London chef Jack Newton create a signature pasta recipe with crab and langoustine:

What can you use Kiwi for, and what should you pair it with?

Kiwi, kiwifruit or Chinese Gooseberries is a woody vine berry, which, as its name indicates, originates in China. Kiwis got their moniker from New Zealand farmers, who named them for marketing export purposes in the 1970s.

Kiwis grow well in Europe, too; Italy is the world's second biggest exporter, after China and before New Zealand.

They can be cooked into tartlets, jams and even chutneys or served raw in fruit salads or salsas. A kiwi dessert with shiso, Sancho pepper and coconut is the star of Roots Restaurant's by Jan Bretschneider.

How to cook Mackerel

Imported mackerel will be available the whole year round, but shoals will hit the UK coasts in late April or May. The oily fish, whose flesh is slightly saltier than others, can be cooked whole and served not filleted, and is often found smoked or is made into pâté. This simple yet tasty pan-fried recipe is perfect for a light summer meal.

Check out this dish, Cornish Mackerel Beetroot Horseradish and Buttermilk, by Harry Kirkpatrick, Head Chef at Michelin star Trinity Restaurant.

Watch Mike Naidoo, Head Chef at Catch at The Old Fish Market, prepare some Mackerel & Chilli Jam canapés:

Which dishes can you use Apricots in?

Apricots need warmth to grow, so southern, hotter European countries are ideal, as are Australia, South Africa, Egypt, Iran and these countries’ neighbours. The British apricot season will start in May and can be used in pies, crumbles, jams, chutneys, or are often dried. You could even make them into a delicious cake and serve with ice cream.

Check out Ryan Jones "Coronation chicken " terrine of banana blossom, plant bacon, coriander and apricot with coriander mayo, mini bhaji or this Apricot kernel mousse, barbecued apricot compote, brown butter & almond cake made by Thomas Stephens.

 

How do you cook asparagus?

British asparagus, which many to be the superior type, are sumptuous green (or white) vegetables and perfectly tender when cooked properly. Boil, grill, steam or roast them for perfect results, and serve with a dash of butter or Hollandaise sauce; they are also great as an ingredient in quiches.

Why not try this Hogget belly loin shoulder with asparagus, spinach, hazelnut, preserved truffle Saxofrage and house rub hash brown by Calum Montgomery, Chef and Owner at the Edinbane Lodge?

This recipe by Mike Naidoo uses New Forest asparagus with a warm salad of Portland crab, xo, crab pickled onions with pickled blackcurrant shoots and pickled spruce jam.

Watch Michelin star, Paul Walsh, Head Chef at City Social, cook a Herdwick lamb saddle, Wye Valley asparagus, wild garlic, braised morels, for the guests at our TSC Front of House Networking lunch back in April 2024: WHAT’S THE BEST WAY TO COOK CARROTS?

Carrots offer a budget-friendly, vibrant, flavourful, and low-calorie option, while also being incredibly simple to prepare and can be very versatile.

Carrots shine whether boiled, steamed, roasted, or simply grated. As a seasonal delight, they peak during the summer months, typically coming into season in May.

Alex Standen creates a stunning seasonal vegetarian potato & onion pie, with a roasted carrot and watercress sauce on the side and Cameron Laidlaw crafts a dish with char sui OX cheek, crispy tounge and a braised carrot.

These are just few of the delicious recipes with seasonal ingredients that our members have posted on their TSC accounts. You can do the same for a chance to be featured in our next seasonal update! Additionally, don't forget that posting a recipe, photo, or video of your culinary creation can enhance your prospects of being chosen as the Member of the Month. Join in and showcase your culinary prowess!

 

Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!