In Season: May
24/04/2007
May is when Mother Nature pulls out all the stops. Gone are the winter root vegetables and cabbages and in their place comes lush lettuces, peppery rocket and bundles of herbs. Every inch of bare earth begins to flourish and turn green with vegetation. Tuck into new season lamb, freshly-podded peas, runner beans, succulent crab and British cherries (if you can find them) and the antioxidant boost alone is sure to have you dancing around the maypole.
Click on the individual ingredients for more information, cook's tips and recipes:
Fruit and vegetables to eat now
Asparagus, broccoli, new potatoes, parsley, peas, rocket, rhubarb, spinach, spring onions, watercress
Meat to eat now
Lamb, wood pigeon
Fish and seafood to eat now
Cod, haddock, John Dory, lemon sole, sea trout, wild salmon
To view archived recipes:
For April, click here
For March, click here
For February, click here
For January, click here
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