As spring reaches its peak and the days stretch longer, May brings a glorious bounty to British fields, hedgerows and waters.

This is a month of delicate greens, tender shoots, and the first real promise of summer’s richness. Eating seasonally in May is a true pleasure—it not only supports local growers and producers, but also means food that’s fresher, tastier, and often better for the environment. Whether you’re picking up produce at a farmers’ market, foraging in the countryside, or planning a springtime feast, here’s what to look for—and how to make the most of it.

Asparagus: The Crown Jewel of British Spring

Arguably the star of May, British asparagus enjoys a short but glorious season, typically running from late April to mid-June. Grown mainly in the Vale of Evesham and across parts of Kent, Norfolk and Lincolnshire, asparagus is best eaten as fresh as possible—preferably within a day of picking. Lightly steamed, roasted or grilled, it needs little more than a drizzle of olive oil or a poached egg to shine. For a more indulgent twist, try it wrapped in prosciutto or stirred through a creamy risotto.

New Potatoes: Earthy, Sweet and Tender

May heralds the arrival of the first new potatoes, including the much-loved Jersey Royals. These waxy, nutty tubers are often boiled simply with a knob of butter and a handful of mint, letting their natural flavour do the talking. Their delicate skins and soft texture also make them ideal for salads—try them tossed with a mustard vinaigrette, spring onions and flaked salmon for a light lunch.

Spring Greens and Leaves

This is the season of tender leafy vegetables. Look out for spring greens, a milder, sweeter alternative to winter cabbage, perfect for braising with garlic and lemon. Also in their prime are spinach, watercress and wild garlic, all of which add vibrant colour and a peppery punch to dishes. Wild garlic, in particular, is a forager’s delight—its broad, bright leaves and white flowers can be used in everything from pesto to soups and frittatas.

Rhubarb: The Tart Hero of Spring Desserts

Forced rhubarb has had its moment earlier in the year, but now the outdoor-grown variety takes over. More robust in texture and flavour, it’s ideal for baking and preserving. Poach it gently with orange zest and ginger, bake it into crumbles and tarts, or stew it for spooning over yoghurt and porridge. Its sharpness pairs beautifully with sweet, creamy elements like custard, cream or vanilla ice cream.

British Strawberries (Just Beginning)

While June is peak strawberry season, the first British-grown strawberries begin to appear in late May, particularly in the South. These early berries, ripened slowly in the sun, tend to be smaller and sweeter than their imported counterparts. If you’re lucky enough to find them, serve them simply—with a splash of cream, a sprinkle of sugar, or tucked into a classic Victoria sponge.

Peas and Broad Beans

May is when podding becomes a pleasure. Garden peas and broad beans begin to arrive, offering bursts of sweetness and freshness. Enjoy them raw in salads, gently blanched with mint and lemon, or smashed on toast with crumbled feta. Their vibrant green colour and fresh taste make them a perfect match for spring lamb or grilled fish.

Lamb: At Its Most Tender

Speaking of lamb, spring lamb is in season and particularly tender at this time of year. Often from younger animals born in late winter, it has a lighter flavour than autumn lamb. Roast leg of lamb with rosemary and garlic remains a British classic, but cuts like shoulder or chops can also be slow-cooked or grilled for more informal meals. Pair with seasonal veg like asparagus, Jersey Royals or minted peas for a truly celebratory plate.

Seafood and Shellfish

The British coastline is abundant in May. Look out for crab, particularly from Cornwall and the East Coast, which is at its sweetest now. Serve the white meat with a squeeze of lemon on sourdough toast, or use the richer brown meat in a bisque or pâté. Mackerel is also in season—sustainably caught and full of flavour, it’s delicious grilled or smoked. Other highlights include langoustines, cockles and sea trout, all excellent choices for seafood lovers.

The Joy of Eating with the Seasons

Eating seasonally is about more than just flavour—it connects us to the rhythms of the land and the work of local farmers and producers. It means enjoying foods at their peak, when they’re naturally abundant and at their best. In May, as the countryside bursts into colour and the markets begin to fill with freshness, there’s no better time to embrace what Britain has to offer.

So take your basket, explore your local market or greengrocer, and let the flavours of spring inspire your kitchen.