Fill your May kitchen table with recipes inspired by the season

Want to know what’s in season in May? Looking for May recipe ideas? Use broccoli, radish and lamb to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using up leftovers.

After, check out our best April recipes or jump into summer with June recipes, July recipes and August recipes.

What's in season in May?

Seasonal May produce includes asparagus, cucumbers, watercress and Jersey Royal potatoes. Discover our recipes and tips for building a vibrant spring plate.

Asparagus

May marks the height of British asparagus season, when these tender green spears are at their sweetest and most flavourful. With a short but glorious window, now’s the time to enjoy them – steamed, griddled or tossed with butter and sea salt. Their grassy freshness pairs beautifully with eggs, fish or a rich hollandaise, making them a hero of springtime plates.

Explore more ways to cook with asparagus this season and try our simple asparagus and anchovy pasta or nutritious asparagus and salmon parcels.

Asparagus soup

Save the sweet, tender tips to use as a topping for this silky green soup – it looks pretty and gives a nice textural contrast.

Asparagus wrapped in bacon

Serve asparagus wrapped in crispy bacon as a sophisticated yet simple finger food at your next cocktail party – a bite-sized treat sure to impress.

Watercress

In season from April to September, this peppery little leaf has a slight mustardy kick. With its deep green leaves and slightly bitter flavour, watercress is a highly nutritious and versatile ingredient. Toss it into salads, whizz into soups or add into stir-fries to add a gentle earthiness, or add into sauces to pour over baked salmon. Look for bunches rather than bags as they retain flavour and texture longer – store in a glass of water in the fridge before using to keep the leaves crisp.

Watercress and asparagus emmer risotto

Emmer is an ancient wholegrain which works well in this creamy risotto with plenty of spring greens, pecorino and white wine.

Prawn and watercress stir-fry

Watercress adds peppery notes to this saucy stir-fry. It's low in calories and perfect for a springtime dinner.

Spring onion

Spring onions are the young shoots of standard onions, before the bulb has had a chance to grow and develop. This produces a sweeter, milder allium flavour that can be used raw in salads or as a garnish – both the green and white parts add flavour and crunch. Spring onions often get overlooked as a side dish, as they’re usually just a base for flavour but, when braised, they’re great with a roast.

We have more creative spring onion recipes, including this cheddar soda bread with spring onion butter and this cheddar and spring onion risotto with balsamic tomatoes.

Chinese steamed sea bass with ginger and spring onion

This steamed whole fish is simply flavoured with soy sauce, fresh ginger and spring onions for a light, flavour-packed Chinese-inspired centrepiece.

Cheese and onion quiche

Using spring onions alongside ready-made pastry cuts down the cooking time so you can bake this classic vegetarian tart midweek.

Occe (spring onion fritters)

Dunk these pan-fried, herby spring onion fritters into a garlicky yogurt dip and enjoy alongside a Turkish meze-style spread.

Lamb

Although available all year, lamb is at its most tender and succulent in spring. It’s quite an expensive meat if you’re looking for a rack or whole leg, but some of the cheaper, harder-working cuts, such as shoulder, neck and breast, hold a lot of flavour – once slow cooked, they also yield meltingly tender results.

Slow-cooked lamb shawarma

This lamb shoulder is slathered with a punchy marinade of garlic, ginger, cumin, fennel, turmeric and cinnamon, then slow-roasted for a fall-apart texture and served with homemade harissa.

Lamb shank nihari

In Pakistan, this dish is traditionally cooked all night and eaten for breakfast with hot, freshly made naans. It’s often made with extra bones so the marrow enriches the curry further; a homemade nihari masala spice mix takes this dish to the next level.

Rolled lamb leg with salsa verde

Pair fresh, vibrant salsa verde with lamb for a zesty alternative to your usual stuffing – it's a summery twist on a classic Sunday roast.

Jersey Royals

Prized for their creamy texture and delicate papery skins, this variety is often seen as the best in class when it comes to new potatoes. Their Protected Designation of Origin status makes them distinguishable from other new potatoes, but their texture is what really stands out. Simply boil and toss them in butter, cook and slice into salads or frittatas, or roast them in olive oil so their flavour concentrates and becomes an incredible carrier for the punchy salsa in the recipe below.

Roast new potatoes with chilli crab salsa

A light and sunny way to enjoy Jersey Royals, with chilli-flecked white crab meat. Perfect served as a light lunch with a glass of cold, crisp white wine in the garden.

Jersey Royal, broad bean and chorizo salad

Make the most of baby new potatoes in this crispy chorizo salad served with peppery rocket and vibrant broad beans, all tossed in oily garlic.

Broccoli

The humble broccoli has so much to offer. Try roasting florets until tinged golden, then scattering over a blanket of finely grated parmesan; cutting into wedges and roasting on the BBQ with red pepper and spicy salsa spooned over; slow cooking until soft and yielding, then stirring through pasta; or serving in a sandwich with salty anchovies and creamy mozzarella. Look for dark green heads with the stalk and leaves intact. Don’t forget the stalk – chop finely and cook along with the florets.

Looking for more ways to cook with broccoli? Discover our cauliflower and broccoli soup and beef and broccoli fajitas next.

Broccoli and mozzarella focaccia

Overcooking broccoli really can be a thing of joy. It becomes soft, squidgy and deeply satisfying in this sandwich made with homemade focaccia.

Broccoli pasta bake

Add some green goodness to the classic cheesy pasta bake with florets of broccoli. Dijon mustard and a pinch of chilli flakes ensure a punchy sauce.

Japanese chicken and broccoli curry

Try this Japanese-inspired chicken curry with broccoli and mushrooms. Add white miso and soy sauce to your curry sauce for an umami-rich midweek meal.

Haddock

Haddock is a versatile ingredient that shines in a range of dishes. While it's at its peak during winter and spring, it's still a great choice in May, when cooler waters help maintain its firm texture and clean, slightly sweet flavour. Whether baked into fish pies, folded through creamy chowders, or battered and fried, haddock is a seasonal staple that brings comfort and familiarity.

Give this eggs en cocotte with swiss chard and smoked haddock recipe a go next, or consider making our roasted haddock with chorizo crust, asparagus and peppers.

Haddock tacos

Haddock tacos are a light yet satisfying dinner, offering a perfect balance of sweetness from your fish and zest from your toppings. They're quick to prepare, full of flavour, and a fun alternative to traditional taco fillings.

Smoked haddock and watercress tart

This rich smoked haddock, gruyère and watercress tart makes a lovely dish for a spring lunch – serve with a crisp green salad.

Radish

The fiery flavour and crisp texture of radishes makes them perfect for adding to salads or roasting and serving whole. Choose ones that are unblemished and firm-skinned – and shock in cold water for extra crunch. Find plenty of radish recipes here.

Steak and radish tacos

Fresh, crunchy, peppery radishes work well in tacos paired with tender steak. This marinade is great with chicken thighs or pork fillet too.

Miso buttered roast radishes

Peppery pink radishes steal the limelight in this simple side, with white miso, sesame seeds and soy sauce.

Chicken schnitzel with pickled radishes

Serve your next crispy chicken schnitzel with a colourful side of quick-pickled radishes, flavoured with dill, cucumber and fennel.

Spinach

May is the perfect moment to make the most of spinach as this vibrant leafy green hits its seasonal stride. Spinach is part of the Chenopodiaceae family, alongside beetroot and chard, and has a distinctive bitter-savoury edge that works in everything from salads to sautés. Packed with polyphenols and antioxidant nutrients, it’s as good for your health as it is your plate.

Spinach pasta

This speedy midweek meal is packed with vibrant spinach and finished with a creamy lemon sauce.

Creamy chicken with spinach and sundried tomatoes

This easy Tuscan chicken one-pot is ideal for entertaining, requiring minimal washing-up. It’s bound to become a family favourite, and its versatility with any carb means you can switch it up to keep things exciting.

Chives

Chives offer a subtle onion flavour that complements a wide range of spring dishes. The slender green stalks and pretty purple flowers are edible, adding a fresh pop to salads, eggs and creamy sauces. Use them liberally in season to bring a gentle savoury note to everything from dressings to buttery new potatoes.

Cheese and chive scones

Ready in just 30 minutes, these savoury cheese and chive scones are the ideal addition to any afternoon spread.