The best things to cook in May
There's seasonal produce a'plenty during the marvellous month of May. So dig in!
With all this sun we’ve been having recently, you’d be forgiven for thinking it’s the height of summer. We may have to wait another month or two for British strawberries and raspberries but there’s plenty to munch on in the meantime.
While the beautiful Spring lamb and rabbit are still going strong, there are fresh radishes, fish and herbs beginning to make an appearance. Make the most of the weather and all the seasonal produce and cook up a storm!
Asparagus
Perhaps the biggest star of May, British asparagus is tender, vibrant and downright delicious. You have to be quick though as it has a very short season of just six to eight weeks.
Once picked, asparagus rapidly loses flavour and tenderness so try and eat it the same day you buy it. The bottoms tend to be a bit woody so grab each end and bend – it will snap naturally, leaving you with the best bit. If you want to know the best British asparagus producers, have a look at lovefood.com’s guide.
Asparagus has such an incredible flavour that it really doesn’t need much done to it. You can eat it steamed and drizzled with hollandaise sauce or try it in Antonio Carluccio’s pasta dish or Paul Merrett’s barley salad.
Radishes
Juicy, crunchy and with a peppery kick, radishes are a great addition to dishes. When buying, look for plump, firm bulbs and, if attached, bright green, crisp leaves. Chop off the tops if not you’re not going to be using them immediately, to stop water seeping into the leaves, and store in the fridge for up to five days.
Some people like them wiped with a smidge of butter then dipped in salt and served with aperitifs or why not try them in Henry Dimbleby’s ceviche.
Spinach
If it’s good enough for Popeye, it’s good enough for us. Spinach is absolutely packed with nutrients and you’ll feel your body say ‘thank you’ when you wolf some of these tender leaves.
Spinach has a very high water content so reduced to around a quarter of its size when cooked – something to bear in mind when buying! Pick dark green, thin stemmed leaves with no yellow bits and keep refrigerated in a plastic bag.
Richard Corrigan seems to be fan, so have a bash at one of his recipes – the mushroom crepe gratin and sea bass come highly recommended.
Chicory
Chicory is a delicious and versatile little veg/salad leaf. The raw leaves are excellent eaten fresh drizzled with a little vinaigrette or served with some blue cheese and walnuts. They also taste fab scattered over Paul Merrett’s pumpkin risotto.
Once picked and exposed to light, chicory leaves start to become more bitter, so they should be stored wrapped in paper and kept away from direct light.
Sardines
Sardines are baby pilchards – long, thin, silver, oil-rich fish. You might be used to seeing them in cans, but it’s well worth getting your hands on some fresh sardines.
Bought whole, they are ideal for grilling and barbequing with their crispy skin and tender flesh. They taste great with robust, tomato sauces that counteract the oiliness of the fish, or dressed with butter, lemon and fresh herbs.
Plaice
It might get lost in amongst all the other ocean dwellers that line the supermarket shelves, but plaice makes a healthy, inexpensive and absolutely delicious lunch or supper.
In the Victorian era, plaice was incredibly popular, with up to 30 million sold each year at Billingsgate Market. Along with herring, it was the mainstay of the diet for London’s poorest residents. Luckily, it’s no longer seen as the poor man’s fish and is well worth seeking out.
Bright orange spots and protruding eyes are signs of fresh plaice. It is a versatile fish that can be grilled, baked, poached or fried. It can be substituted for sole so why not try it in Simon Goodman’s south coast Dover sole.
Beef
Having celebrated St George’s Day a few weeks ago, this is a great time to get your chops around some great British beef.
The star of BBQs and Sunday roasts, a good joint of beef will satisfy any hungry punter. Recently, lovefood.com took a look at some of the best UK beef producers so you could dig in to some seriously good meat.
There are a million and one ways to cook meat but some of our favourites are Gary Kingshott’s skirt of beef, Valentine Warner’s beef tartare and Rachel Green’s beef rending.
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