This is one of the pivotal times of the year, when the food mood completely changes. Oysters and scallops are out and spring lamb is in. It’s not quite ready for summer and many of the gentler flavours of the earth are at their best. There is very little in the way of fresh fruit available, unless you count rhubarb, which is technically a vegetable. To keep things light, gentle green leaves such as spinach, rocket and lettuce are available.

May is also a good month for foraging. Wild garlic and nettles are coming to their best and will be optimum about the end of the month. Wild mushrooms will be there for the keen eyed.

Most white sea fish is at it’s best as well as samphire and gull’s eggs. Perhaps the best treat, is the short lived asparagus season, especially with a soft boiled gulls egg.