May
| Published: 29th April 2008 20:09 |
Spring is here! And so is the much-awaited British asparagus season, but hurry as it only lasts a few weeks. Also peppery radishes and watercress add flavour and depth to early salads. The carnivores amongst us are also in for a treat, as by the end of the month, succulent spring lamb is in the butcher's, perfect with freshly-made mint sauce.
The weather in May is always a fifty-fifty deal: it's either barbecues late into the evening, or sitting inside, snuggled, wondering exactly where summer has got to! But either way the produce in May is a little hint of what's to come in the summer months, and the dishes you cook also mellow into lighter, more refined dishes. May will also be perfect for planting vegetable seeds this year, as experts think that this year we are 18 days behind schedule; you still have time to plant your own. Why not try a heritage variety - did you know that over the past 100 years we have lost 98% of vegetable verities and that 95% of vegetables we eat now come from only 20 species? Find out more about heritage seeds at http://www.gardenorganic.org.uk/news/news_topic.php?id=440
Asparagus
Grab it while it's here - British asparagus is by far the best in the world! The season is woefully short so make the most of it. To prepare asparagus, hold it at either end and it will snap naturally where the stem goes from woody to tender. Keep the woody bottom of the stem, blanch them in boiling water for 1-2 minutes and freeze them until you have enough to make asparagus soup. For the tender tips, some people remove the little leaflets along the stem, they come off quite easily, but personally I don't bother. Then all you need to do is steam them or cook in boiling slightly salted water until they are just tender. I am purposefully not giving a time as asparagus varies so much - from thin tips that need only 2-3 minutes to thick stems that require 6-7 minutes. Then dress in a little butter. Parmesan and Parma ham also go well with asparagus, but if you've got British asparagus at the height of the season, you don't need anything. My daughter loves asparagus soldiers, dipped in to a soft boiled egg.
For a sophisticated lunch - Asparagus and Halloumi Salad
Globe Artichokes
To cook an artichoke, first snap off the stalk and trim the pointed tips of the leaves with a pair of scissors. Prise open any leaves from the top of the artichoke. You'll eventually reach the hairy choke, which should be pulled out and the base scraped clean of any straw-like fibres with a teaspoon. If you're cooking the artichoke whole, simmer in boiling water, sharpened with a squeeze of lemon juice, for about 30-40 minutes. It's ready to serve when the leaves can be pulled out easily. Drain the artichokes to remove any extra water and serve warm or at room temperature. You can also buy baby artichokes preserved in olive oil which are great in salads or as a pizza topping.
Try our recipe for Pizza Primavera
Rhubarb
By May, rhubarb becomes a darker colour, deepening to maroon by mid-summer. It also develops a sharper flavour, although that can be easily adjusted by adding more sugar (personally though, I like that sourness). Sturdy summer rhubarb makes great chutney, and is superb for making into fruit fools.
Try our recipe for Rhubarb Chutney or go all out with our Rhubarb Trifle
Lamb
In May and June, lamb is at its most tender but as the season progresses the flavour develops. Delicate spring lamb is fantastic for roasting simply with garlic and herbs. Try to do as little as possible to spring lamb, it is not for casseroles. I love lamb really rare and there's no better lamb than spring lamb, seared on a blisteringly hot griddle but still pink and juicy when you bite into it.
Try our tasty Picnic Lamb Cutlets
Sea Bass
Sea bass is at its best treated simply, preferably roasted, grilled or barbecued to give the skin a pleasing crackle. However it is equally good simply steamed or poached. Avoid eating sea bass captured by trawling. Trawl fisheries target spawning and pre-spawning fish, are responsible for high levels of dolphin by-catch, and deplete stocks available for inshore and recreational fisheries. Choose line or net-caught fish and ensure nets are 'dolphin friendly' - check out www.linecaught.org.uk/index.html. Sea bass goes particularly well with East Asian flavours - see our Steamed Sea Bass with Black Beans
Sorrel
Sorrel is a really underused herb, such a shame that this native herb with a punchy citrus taste doesn't find its way on to our tables more often. Sorrel and fish are perfect together, especially oily fish such as salmon or sardines. Sorrel can be used as a wonderfully fresh garnish to lift sauces and tomato salsa. Sorrel can be made in to the most wonderful classic soup. It takes Hollandaise or mayonnaise to a whole new level, or see my take on an Italian classic - Sorrel Pesto - which is great stirred into pasta or gnocchi.
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