What’s In Season This May/June?

The sun is finally showing its face, which means it’s time to start embracing all the early summer produce. Here our plant-based columnist Bettina Campolucci-Bordi shares what she’s excited to eat and cook this month, from fresh tomatoes to summer berries. Read on for a guide to what’s in season this May and June, plus a recipe to try.

Seasonal Fruits and Vegetables For Spring/Summer In The UK

The city is buzzing. The difference is remarkable when the sun shines. It is almost like a veil is lifted and everything comes to life. It’s electric and completely infectious. You can hear and feel the buzz! London is one of my favourite cities and one of the best to spend a summer in. I visited my farmer’s market this past Saturday and the vegetable stalls were brimming with this season’s asparagus, our first strawberries, glistening tomatoes, plenty of greens and flowers that bring joy. May is the month of happiness, alfresco dining, picnics and balmy evenings out. 

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What’s In Season This May?

May is a bountiful month for fresh seasonal fruit and veg. Make the most of the short asparagus season by steaming, griddling or roasting the tenderstems. Add fresh colour to your meals with red peppers and sweet Piccolo tomatoes, while leafy spinach and spring greens are perfect for using in soups or vegetarian pies. I think portable foods will be the thing in May. Picnics, gardens, friends, parks and long walks in nature where you can enjoy a portable treat. 

Also with warmer weather, grilling season is just around the corner. What better to grill than fresh produce? While you’re at the grocery store, make sure to pick up some of these in season fruits and veggies. Knowing which fresh produce items are in season when you head to the grocery store can not only save you money, but also means that you’ll be enjoying fruits and veggies at their peak. 

One of my favourite recipes is this bread dipping oil as it works well for BBQs, picnics, alfresco dining and includes fresh herbs and my favourites: tomatoes.

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Recipe: Bread Dipping Oil

I urge you to delve into the vibrant and zesty flavors of this dipping oil, an effortlessly easy yet strikingly flavorful appetiser. Each spoonful bursts with the freshness of grated tomato and peppers, enlivened by the citrusy zest and juice of lemon, a handful of fresh herbs, and a warming touch of aleppo chili. Served with slices of baguette for dipping, this delicious creation is a delightful way to kick off any meal or gathering. I hope you enjoy!

Makes 2-4 servings

Ingredients:

• 1 large tomato
• 2 mini or normal sized peppers, mix of colours if available
• 1 big clove garlic
• Juice & zest of 1 lemon
• 20g fresh dill, chopped
• 20g flat leaf parsley, chopped
• 50ml Onsuri olive oil
• Pinch of aleppo chili
• Salt & pepper to taste
• 1 baguette, sliced

Method:

1. Grate the tomato into a bowl, then grate in the peppers and the garlic. 
2. Now zest the lemon into the bowl, then slice in half and add the juice of the lemon along with the chopped dill and parsley.
3. Pour in the Onsuri olive oil and add the chilli, salt & pepper.
4. Stir to combine and enjoy with some sliced baguette to dip in!