What to eat in May

May is blooming marvellous! Full of fresh flavours, sweet young shoots and some real British gems. It’s a month for lighter dishes that suit the brighter days… and we love it!

From broad beans, Swiss chard and asparagus to new potatoes, spinach and spring lettuces, there’s so much to enjoy right now. So we’ve picked out recipes that use the best of what’s in season in May – they’re packed with flavour and budget-friendly too, as they make the most of this season’s crops. Enjoy!

Looking for the perfect recipe for May? While forced rhubarb had its moment at the beginning of the year, later varieties are now available and are perfect for using in both sweet and savoury cooking. Jamie’s pork noodle dish uses rhubarb in a tangy marinade, as well as frying lightly and serving on top. Seasonal greens, such as spring onions, spinach, spring greens and chard, also make this dish a celebration of spring.

Go all-out with this show-stopping salmon, paired with a seasonal rhubarb sauce. Serve with steamed spring greens and you’ll be enjoying some of the very best May has to offer.

Chard and spinach are beautiful ingredients to cook with this month as they’re bang in season, so next time you’re craving an oozy pasta bake, give this one a go! Cannelloni are stuffed with a beautifully simple chard mixture, then nestled in a tomato sauce, before being blanketed with oozy cheese. So good.

Spinach is just hitting its stride in May, and it’s such a versatile ingredient. You can stir it through pasta, add it to salads, or fold it into wraps – but we love it in this pie. Creamy feta, rich spinach, buttery filo and zingy lemon come together here to make a real flavour powerhouse.

What better way to elevate spinach and chard than by wilting them down to make an elegant filled ravioli, served with a fragrant herb butter sauce. A great veggie dish for a dinner party or special Sunday lunch. And if you haven’t made pasta before, have a go – it’s super-fun and worth every effort.

Another way to big-up springtime lettuces, such as oakleaf, little gem, lamb’s lettuce or rocket, is to serve them alongside a juicy spatchcocked chicken, all brought together with tangy Roquefort cheese, walnuts and an oregano oil. Heaven!

Buy seasonal lettuces this May – you can find some pretty amazing varieties around at this time of year. Try your local famer’s market and mix and match to make this chopped salad then, to minimise waste, check out some great recipes for using up lettuces.

Got a fridge full of seasonal vegetables that you’re not sure what to do with? Pack them into a buttery, cheesy quiche! Try broad beans, spinach, spring onions, asparagus and an egg’s best friend – chives. Use shop-bought shortcrust pastry if you’re short on time.

This is a celebration of all things broad bean, from sweet baby broad beans sliced up and eaten raw to larger ones cooked briefly, double-podded and served with seasonal greens. They’re great on toast, as part of a spread, at a garden party – or just eaten straight from the pod!

Often all you need to make seasonal veg sing is a handful of other ingredients and a squeeze of lemon – as demonstrated by this beautiful broad bean dip. Simply serve with some crusty bread or a nice mix of cruditéd veggies. Want more broad bean inspo? Look no further.

May’s two bank holiday weekends mean there’s plenty of time for celebrating, and this is a great dish to roll out when you have guests. Watercress is bang-in season in May, and makes the tastiest dip for seasonal veg.

Gorgeously silky pasta, asparagus and garlic come together to create a posh pasta dish that really packs a fantastic flavour punch. It’s super simple to make, uses minimal ingredients and looks impressive — what’s not to love?! Be sure to check out our other amazing asparagus recipes.

A wonderful expression of this special spring veg. The mighty green spears join a mix of seafood – stunning red mullet, king scallops, squid and sea bass – to create an impressive dinner party dish worth making the trip to the fishmonger for. Watch Jamie bring this together over on Channel 4.

Jersey Royals are famous for their nutty, sweet flavour and are best pals with rich oily fish, like salmon. Jamie’s stuffed and roasted sides of salmon would make a hearty, yet delicate, celebratory meal this May. And if you were lucky enough to stash away some wild garlic in early spring, use it in the stuffing!

New potatoes are such a seasonal treat, and this recipe is a brilliant twist on roast spuds. With zingy lemon, fresh herbs, pickled cucumber and radish, it really is the perfect spring dish. Check out our deep dive into the delicious Jersey Royal.

For more recipes, clever tips and tasty ideas for seasonal veg, check out our other seasonal features.