How is it May already?! Time has absolutely raced by. Welcome to the latest edition of Seasonal, our year-long celebration of the seasons.
May is a month of thresholds. Somewhere between spring’s wildness and summer’s ease, the markets seem to quiver with possibility. Tender greens, fragile blossoms, fruits that taste of rain and sunshine. You can feel it: a quiet urgency to catch these brief beauties before they vanish.
If you want to know what to buy at the market this month — and how to use it — you’re in the right place!
Below you will find some recipe ideas for cooking this month using seasonal produce and thoughtful flavor pairings to inspire a more intuitive approach in the kitchen. Make yourself a coffee and get inspired for May cooking and eating.
Shrimp and radish
Shrimp and radish is a pairing built on contrast. Think of gambas al ajillo, the Spanish tapa of shrimp cooked gently in garlic and olive oil — rich, sweet, and deeply savory.
In my take (Gambas al Ajillo Tostadas & Spring Sides) that richness is balanced with crisp, peppery radishes scattered over the top. The radish cuts straight through the oil and sweetness of the shrimp, bringing freshness and bite. It’s a simple addition, but one that makes the whole dish feel brighter, sharper, and really rather addictive.
Full recipe below!
Strawberry & Sumac
If you’re a regular reader you’ll know this is one of my favorite flavor combinations. Last year I published the recipe for a delicious strawberry and sumac upside-down loaf cake; this week I’ve posted a recipe for strawberry sumac olive oil cake. Today I am including this recipe again, in case you missed it, because it makes a wonderful pairing with the above featured shrimp tostadas. Keep reading for these recipes and guide videos which are all in one place to make your life easier!
Strawberries, when roasted, surrender their brightness and turn soft and jammy as their rich, concentrated flavor develops. Enter sumac: tart, citrusy, almost electric. It sharpens the edges and pulls the fruit back from the brink of cloying sweetness. Together, they strike a perfect balance, lush yet lifted.
Alternatively, try roasted strawberries with sumac over whipped ricotta on sourdough toast — perfect for a weekend brunch.
Full recipe below!
Green Almonds & Manchego
What a treat - this combo is my favorite May snack! Green almonds are the unripe fruits of the almond tree, harvested whilst their outer shell is still soft and the inner kernel has yet to completely develop. Still tender and wrapped in their soft, fuzzy skins, they are a delicacy to be savored, especially as they have a short-lived shelf life.
When you bite into them, you get a sharp, almost citrusy tang, with a crispness that’s somewhere between a pea and an apple. With their bright, fresh flavor profile green almonds can be eaten on their own or tossed into a variety of salad combinations.
The waxy crunch of green almonds - grassy, tart, with a faint echo of cucumber - is tempered by the firm, nutty richness of Manchego. A drizzle of wildflower honey lifts the offering into orchard territory and thoughts of spring sunshine, a glass of fino, and maybe a heel of good bread.
See here for a simple condiment recipe starring Manchego - ideal for spooning onto a baguette.
Leek & Mustard
Supper suggestion: Slow cook leeks until they become soft and silkily smooth then stir them into a mustard-sharp, Gruyère-rich custard. Tip into a buttery pastry shell (store bought is fine!) and bake until just set and lightly bronzed. Best eaten slightly warm, with a citrusy side salad.
For a great supper idea, Martha Stewart has a lovely quiche recipe here.
Radish & Pineapple
You might think this is an unlikely combination, but hear me out. Thinly slice a bunch of radishes and toss together with a few spoonfuls of coconut yogurt, a splash of pineapple juice, and a little finely chopped habanero. Chill briefly to allow the flavors to mingle. Serve alongside grilled lime shrimp and coconut rice: bright, sharp, and just a little tropical.
Or, for a favorite supper, try chicken Milanese brushed with a hot, sweet mango-habanero sauce, then topped with yogurt and finely sliced radish. It’s the perfect balance of heat and coolness, with plenty of crisp texture.
Rhubarb and Vanilla
Garden rhubarb is in! To create an aromatic compote, stew rhubarb gently with a pinch of cardamom and a splash of champagne/wine (or sparkling tea) until just soft - see recipe below. Wonderful spooned over yogurt or vanilla ice cream, but equally delicious eaten greedily by the spoonful. Recipe here.
Parsley and Garlic
Soft and green, parsley is at its sweetest right now, and it finds its perfect match in garlic. The freshness of the herb lifts the richness of the garlic, keeping everything bright and balanced. For a quick lunch idea, try my Parsley garlic noodles.
If you’re planning a barbecue, a mustard-laced garlicky bistro-style chimichurri spread over a baguette with butter and cheese, and baked until golden and crisp, will be a welcome addition. It’s garlic bread, yes, but taken somewhere far more interesting.
New Potatoes (especially Jersey Royal potatoes) & Dill
Although Jersey Royals have that faintly nutty, almost seaside flavor that makes them feel complete on their own, the addition of dill adds a soft, green freshness that lingers rather than shouts. This nuanced complexity offers a multitude of possibilities for spring meals.
Here’s an easy idea, perfect for a BBQ side: Boil potatoes whole in well-salted water until tender, then drain and allow to steam dry. While still warm, slice or halve the potatoes and toss together with olive oil, a little Dijon mustard, capers, and a squeeze of lemon juice or a splash of vinegar. Fold through plenty of chopped dill so it perfumes the potatoes as it hits the heat. Season with salt and black pepper, and if you want a richer finish, add a spoonful of crème fraîche or mayonnaise. Serve just warm or at room temperature. For a super duper easy supper, I pair a potato salad here with eggs and baguette.
Courgette & Ricotta
In May, I lean towards quick suppers, especially 15-minute pastas (see here for 3-night menu inspiration) that still feel satisfying. Young courgettes are delicate, almost sweet, and need very little cooking. Slice them thinly and sauté briefly until just tender. Toss together with lemon zest and juice, then fold through ricotta so it softens without quite melting. Stir into pasta and finish with a good drizzle of olive oil, salt, and black pepper.
The full detailed recipes from the May menu are below + downloadable PDFs, and prep videos to help you seamlessly enjoy May cooking.
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