May is such a lovely month in the kitchen. The days are brighter, meals become a little lighter, and we start to see some wonderful fresh, local ingredients coming through. It’s a time to move away from heavier winter dishes and enjoy simple, fresh cooking that really lets the ingredients speak for themselves.

One of my favourite ingredients in May is new potatoes. There’s nothing quite like them — delicate, slightly sweet and perfect for all sorts of dishes. This month, I’ve chosen a recipe that’s simple, satisfying and makes the most of those lovely seasonal flavours.

Ingredients (serves 2–3): 500g new potatoes 1 bunch fresh asparagus 2 spring onions (sliced) A handful of fresh rocket leaves 2 eggs A small handful of fresh herbs (parsley, chives or mint work well) For the dressing: 3 tbsp olive oil 1 tbsp lemon juice 1 tsp wholegrain mustard Salt and pepper to taste

Method:

Boil the new potatoes in salted water until tender, then drain and allow to cool slightly.

Trim the asparagus and blanch in boiling water for 2–3 minutes until just tender, then drain.

Boil the eggs for around 7–8 minutes, cool and cut into halves.

In a large bowl, combine the warm potatoes, asparagus and spring onions. Add the rocket and herbs.

Whisk together the dressing ingredients, pour over the salad and gently toss. Finish with the eggs and serve warm or at room temperature.

Make the most of new season vegetables like asparagus, spring greens and peas. They don’t need much a little butter, seasoning and simple cooking will let the flavours shine.

Fresh herbs are starting to come into their own now, so try adding them wherever you can. If you have space, a small pot of herbs on the windowsill is well worth it.

If you’re able to shop locally, May is a great time to visit farm shops or markets. Produce is fresher, often better value, and you’re supporting local growers.

Lighter meals are ideal as the weather warms up. Think salads, grilled dishes and simple plates It’s also a good time to refresh your fridge and cupboards — use up any lingering winter ingredients and make space for fresh produce.

Batch cooking can still be useful, even in warmer months. Simple dishes like quiches, pasta salads or roasted vegetables can be made ahead and enjoyed over a couple of days.

And finally, if the sun is out, take your meals outside. There’s something special about eating in the garden it makes even the simplest food feel like a treat.

Enjoy your cooking, Margaret