May is a fantastic month: so many delicious, variegated foods are beginning to emerge from their winter hibernation and shopping is just starting to become interesting again. The food drought that was March-April is well and truly gone, leaving us with the promise of spring and summer. I can’t wait, for one.

Gone are the bare branches and sparseness of winter; gone are the days of “apples or bananas or pears or…”; going are the broccoli and cabbage mountains.

Instead, we can now welcome some new visitors into our kitchens: English asparagus, English watercress, broad beans, peas, courgettes & new season garlic. Not for nothing is green the colour of spring. (Have a look at Allegra McEvedy’s Colour Cookbook for a whole lot more on how to eat by colour as well as season – it’s an amazing read.) On the fruit side, we still have (outdoor) rhubarb and the beginnings of the soft fruits – strawberries, raspberries, etc. Stone fruits are also peeking their heads above the counter: peaches, nectarines, cherries are all on the up, though will be better towards the end of the month.

So get going with that asparagus and pile in the green veg as fast as you can. Homemade hollandaise anyone?

On the fruit front, press, squeeze and sniff carefully for the next few weeks until it’s at its glorious best – then you can allow yourself the season’s first Pimm’s & ginger ale.

Enjoy!