Be quick, you've only got 6 weeks

As always with seasonal articles, this applies to Europe. If you happen to be in Australia, then obviously your seasons are going to be a bit different.

We all know the arguments for and against eating seasonally by now, so instead of going over all of that again, here is a list of a few of the wonderful things that are fresh and in season in May.

Asparagus

The asparagus season is incredibly short, in the UK it lasts for about 6 weeks from the end of April through to the middle of June. Outside of the season you can buy asparagus imported from all over the place, or canned, but given the fact that it tastes absolutely nothing like the real thing, it’s really not worth it.

Some people seem to become really quite aroused by asparagus, but I find I can’t get that excited over it. I do like it though, and when it is in season then it is great served as an accompaniment to simple grilled or roasted meat or fish.

Cherries

The cherry season is just starting in May, and the first few weeks they will be slightly bland and hideously expensive. The great thing is that they will get juicier, sweeter and cheaper by the week. By the middle of May, they will already be very good, and throughout the next two months they are just going to get better.

Cherries are incredibly versatile, you can use them in both savoury or sweet dishes, in a huge number of ways. When the cherries are good, there can’t be many things better than just popping them into your mouth straight from the bag/bowl though.

Lamb

The spring lambs have sprung, and now that they are all busy frolicking around the fields, it’s the tastiest moment for one to end up on your plate.

Lamb is…. just so good. It’s not going to knock pork, or venison off the top of my meat desires list, but when it is in in season, young and tender, then it is right up there with them.

Roast it and serve it with mint sauce (mint is also in season in May), with crispy roasted potatoes and some seasonal vegetables (carrots and brocoli maybe), and it’s sublime. You could also leave it to cool and cut it into slices or strips to add to a salad.

Watercress

It’s green, peppery, tangy, quintessentially English, and apparently a ’superfood’. Not everyone eats watercress, and a lot of people don’t have a clue what to do with it. There are plenty of options though, you could simply use it in a salad as you would use something like rocket, or there is the summer classic ‘Watercress soup’.

New potatoes

New potatoes are here and they are fantastic. They are best boiled or steamed, then served with olive oil or butter, added to a salad, or added to a spring vegetable soup.

Herbs

Mint, parsley, and chives are all at their best at this time of year.

I use a lot of mint, because the smell is just so good. It’s one of those things, like cinammon or fresh coffee, that smell even better than they taste. Make a mint sauce and serve it with lamb, make mint ice cream, make Moroccan mint tea, or crush it up in a mojito.