Spring is fully in the air, and about to make way for summer. Foods are far more bountiful and more varied in nature. While it is still possible to obtain sardines, rocket, spring onion, lamb, morel mushrooms (about to go out of season), watercress (all seasonal in April), they are still abundant in May, along with a few new items.
New for May:
Radish
Crab
Samphire
Chicory
New Potatoes
Asparagus
Nectarines
Elderflower (best in June but early ones coming out now)
Gooseberries (as above)
As with all food, that which grows together usually tastes good together. Those items growing in May tend to complement one another. Crab and Samphire for example, lamb and watercress, morels and asparagus and so on.
One of my favourite, ridiculously easy dishes (sides or as part of a lunch) is raw chicory with hummus (or houmus if you like). I love this combination of the crispy, fresh chicory with the decadent, creamy hummus. I generally cheat and buy the hummus but you can make it. Add flatbread or heated pitta for a wonderful, light Spring/Summer lunch.
Hummus recipe:http://www.bbc.co.uk/food/hummus
Flatbread recipe: http://www.bukisa.com/articles/448336_quick-and-easy-flat-bread-recipe
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