May seasonal update

As May unfolds, spring is in full swing, bringing an arry of new and exciting produce to be added to your dishes. 

From tender vegetables to sweet, early-summer fruits and the freshest fish and meats, May is a perfect time to explore light, flavourful, and colourful cooking.

Here's what's in season this month and how to make the most of it in your kitchen.

Vegetables

May continues to celebrate the arrival of some of spring’s finest vegetables, with plenty of fresh flavours and textures to enjoy:

Asparagus – Still at its best this month, asparagus spears are perfect for roasting, grilling, or even shaving raw into salads. 

Elevate your dishes by trying this English asparagus, slow-cooked pheasant egg, smoked bacon crumbs  recipe by Chef Dave Watts.

Broad Beans – These buttery little beans are a spring highlight. Try them simply blanched and tossed with lemon and mint, or mash them with peas for a vibrant crostini topping.

New Potatoes – Tender and sweet, new potatoes are ideal for salads, or simply steamed with butter and herbs. They pair well with spring lamb or fresh fish.

Samphire – A salty, crunchy coastal green, samphire is a May gem. Blanch it and serve with fish or add it to pasta dishes for a briny burst of flavour.

Try this fillet of sea trout with samphire & beurre blanc recipe by Galton Blackston.

Spring Greens – These leafy cabbages are tender and packed with nutrients. Steam them lightly or stir-fry with garlic and lemon for a quick side.

Try this recipe: Rabbit Dumpling, English Peas, Spring Greens and Stock by Gordon Jones. 

Fruits

May brings a more generous crop of fruit, with early signs of summer sweetness beginning to appear:

Strawberries – British strawberries start hitting their stride in May. Enjoy them simply with cream, or slice them into salads for a burst of sweetness.

Rhubarb – Still in season, rhubarb’s tartness is perfect in crumbles, cakes, or poached gently and served with custard or yoghurt.

Cherries – Early cherries begin to show up in late May. Use them in compotes, tarts, or simply enjoy them fresh, try this cherries recipe by Mark Greenaway.

Gooseberries – Often overlooked, gooseberries are sharp, juicy, and wonderful in jams, compotes, or sauces to accompany mackerel or pork.

Meat and Fish

With longer days and warmer weather, May is a great time to cook lighter meat dishes and experiment with fresh, seasonal seafood:

Spring Lamb – Still a seasonal highlight, spring lamb is tender and flavourful. Roast a leg for Sunday lunch or grill cutlets with rosemary and lemon.

Guinea Fowl – A lean and gamey alternative to chicken, guinea fowl is excellent roasted or braised with seasonal vegetables.

Plaice – A delicate white fish, plaice is at its best in May. Pan-fry it with butter and capers or bake it gently with herbs and lemon.

Crab – Sweet and succulent, native brown crab is now in season. Perfect for salads, crab cakes, or served simply with lemon and mayo.

How to Cook Plaice

Pan-frying is a quick way to bring out plaice’s delicate texture. Dust with flour, season well, and fry in butter for 2–3 minutes per side.

Baking works beautifully too. Add lemon slices, a splash of white wine, and fresh dill, then bake at 180°C (356°F) for about 12–15 minutes.

Grilling gives a crisp skin and juicy flesh—perfect with a herby green sauce or a fresh pea purée.

May’s seasonal ingredients are bright, delicate, and full of character.

Whether you're hosting an al fresco lunch or cooking a quiet midweek dinner, now is the time to let spring shine through your dishes. Use this month as an opportunity to cook creatively, eat locally, and enjoy the best of British food.

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

Written by ABi Kinsella