Seasonal Foods To Cook With This May: A Chef’s Guide

Which fruits and veggies are in season in the UK in May? Our plant-based columnist Bettina Campolucci-Bordi shares her guide to seasonal food and cooking in May, plus shares her favourite spring/summer salad recipe.

Seasonal Food In May: Bettina’s Guide

This is the month where things finally start to shift – not just in nature, but in me too. I always find that May is when I take a big exhale. The sun sticks around a bit longer, and I get that little nudge from the world: come outside, it’s time. I’m outside more walking, cooking, even working. The windows stay open all day. My meals are simpler, quicker, and more spontaneous. And the food starts to look and taste like summer’s on its way.

Which Fruits & Vegetables Are In Season In May?

Asparagus is still hanging on, but now it’s joined by peas, broad beans, courgettes, baby lettuces, and herbs galore. I always have bunches of mint, dill, basil and tarragon in jars on my counter. If you’ve been to any of my classes, you’ll know I can’t go a day without a good dressing, and May is the best time to let herbs and citrus do the heavy lifting. I’ve been leaning into all things fresh and green pesto pasta with a spoonful of preserved lemon, broad bean hummus (I never tire of it), and crisp smashed cucumber salad with chilli oil. 

I made a tomato salad the other day with spring onions and an orange dressing  so simple, but it disappeared in seconds. And as always, I keep coming back to sharing food. Big salads, grain bowls, dips, things that feel generous and easy. It’s picnic season, prep-ahead season, let’s-eat-outside-on-the-steps season. 

This is the month to keep a bag by the door. I am lucky enough to live not far from one of London’s biggest parks that also happens to be pretty wild. When out and about, keep your eyes on the hedgerows. Wild garlic is just about coming to an end, but elderflower is stepping in creamy-white clusters perfect for infusing cordials, syrups, or even pancakes.

Nettles are still tender now, ideal for tossing into soups or sautéing like spinach (just wear gloves). You might spot chickweed, cleavers, or even the first dandelion leaves all wild greens that bring a peppery brightness to spring salads. May is generous like that, offering little gifts if you’re willing to wander slowly. Always forage mindfully, respectfully, and never take more than you need.

Back to one of my current go-tos. My sweet potato and bean salad is a perfect meal to take with you on the move, eat out in the sunshine or in a park.

Recipe: Roasted Sweet Potato & Butter Bean Salad

A moveable feast that ticks all the boxes: protein, carbs, greens, flavour and comfort. It’s a dish that’s feel-good for both you and the planet.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into medium-size chunks
• 2 tbsp olive oil 
• A pinch of salt
• 480g tinned or jarred butter (lima) beans, drained and rinsed
• 1 shallot, sliced
• 2 handfuls of salad greens, such as rocket (arugula) and watercress
• 30g parsley leaves, chopped
• 30g basil leaves, chopped

For the dressing:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tsp miso paste
• 1 tsp Dijon mustard
• 2–3 pinches of salt and pepper

To serve:

Handful of toasted walnuts

Method:

1. Preheat the oven to 200°C (400°F/gas 6). Line a medium baking tray (pan) with baking parchment.
2. Spread the chunks of sweet potato over the base of the baking tray, drizzle with the olive oil and season with salt.
3. Roast in the oven for 30 minutes, then turn the potato over and return to the oven for a further 30 minutes, or until crisp and golden. Set aside to cool.
4. Mix all the ingredients for the dressing together in a large bowl, then add the butter beans, shallot and roasted sweet potatoes.
5. Chop the salad greens and add to the bowl along with the parsley and basil.
6. Just before serving, mix well and serve with toasted walnuts sprinkled over the top.

Cook’s Tip:

If you are making the salad in advance, don’t mix the ingredients in the big bowl until the last minute. This way, the greens won’t spoil and will be freshly dressed. If you are making the salad for a picnic, layer the ingredients in a large, lidded container instead of a bowl, and shake upside down before serving.

Bettina is the founder of bettinaskitchen.com