May

Asparagus

The true British asparagus season is very short, lasting for about six weeks from late-April to mid-June. Asparagus is available from different parts of the world all year round, but British asparagus is well worth the wait for its unbeatable flavour and freshness.

Although asparagus was once only grown in certain areas of the UK, such as the Vale of Evesham, East Anglia, Kent and London, it is now grown in most of the UK. It's a great accompaniment to seasonal meats and fish. Steam, grill or roast it, add it to tarts or blend it into soups.

• Asparagus in prosciutto with beurre blanc (video recipe) by Paul Merrett from Get Cooking
• Asparagus soup with asparagus tips, Jersey Royal potatoes and watercress by James Martin
• Asparagus and lemon risotto by Nigel Slater
• Grilled asparagus with lemon and chive dressing by Michael Caines
• Asparagus tarts by Antony Worrall Thompson
• Roast asparagus with garlic and capers by Good Food Magazine
• Find more asparagus recipes

Courgettes

Now is the time to enjoy small and flavoursome courgettes. The Italians and North Americans call them "zucchini", though the French and Brits keep in mind their relationship to the courge (French for marrow) and call them "courgettes", as they are essentially marrows picked early. In general, the smaller they are, the more flavour.

They can be poached, blanched, stuffed, baked, fried, steamed or stewed, and taste great combined with garden herbs. Or try them preserved in vinegar, made into fritters or stirred into risotto. If you’ve grown your own, you can make good use of the flowers too: stuff them with ricotta and deep fry until crisp.

• Courgette and herb risotto (video recipe) by Sophie Grigson from Get Cooking
• Courgette risotto with tempura courgette flowers by James Martin
• Deep-fried courgette flowers by Simon Rimmer
• Italian style zucchini (courgette) and parmesan soup by Neil Perry
• Courgette and feta fritters by Simon King and David Myers
• Creamy courgette soufflé by Hugh Fearnley-Whittingstall
• Baby courgette, parmesan and basil tart by Jo' Pratt
• Preserved courgettes by Katie and Giancarlo Caldesi
• Sedani with courgettes and walnuts by Antonio Carluccio
• Find more courgette recipes

Duck

Traditionally, ducks in Britain were bred in Aylesbury, but now most duck production takes place in Lincolnshire. Even though duck is farmed and available all year round, it's at Easter and Christmas that larger, fresh birds are available. It's true that duck has a hefty layer of fat but don't let that put you off. The fat ensures that the meat underneath is tender and flavoursome and most of it melts away during cooking, leaving a crisp skin.

Whole roast duck is delicious served with a fruity sauce; traditionally these are based on orange or plum, but try a sauce made with blueberries or cherries instead. Duck breast portions make an elegant dinner party main course, seared skin-side down and served with seasonal stir-fried vegetables. Try duck confit made with the leg portions, where the fat melts away leaving succulent flesh that falls off the bone. If the calories don't worry you, then don't discard the melted fat. Store it in a jar in the fridge and use it to make the most delicious roast or sautéed potatoes.

• Five-spice duck breasts with honey and soy (video recipe) by Mike Robinson from Get Cooking
• Duck with cherries and potato scones by Simon Rimmer
• Duck rillettes by James Martin
• Double duck pie by Simon Rimmer
• Duck with green peas by Lotte Duncan
• Tamarind duck with chargrilled mango salad by James Martin
• Quick duck confit with damson and juniper relish by Sophie Grigson
• Hot smoked teriyaki duck with pak choi and ginger by Mike Robinson
• Crispy duck with apricot and plum sauce by Ching-He Huang
• Find more duck recipes

Elderflowers

The white flowers from elderberry trees must be cooked before eating. They can be used to flavour cooked fruit and jam and make a sound match with gooseberry, which is also great at this time of the year.

The flour heads can be combined with citric acid to make cordial, which in turn makes a useful ingredient for adding to sauces and jellies.

• Gooseberry and elderflower fool by Emma Crowhurst
• Elderflower cordial by Lotte Duncan
• Elderflower and fruit jellies by Lesley Waters
• Peppered duck with cherries, lovage and elderflower dressing by Lawrence Keogh
• Find more elderflower recipes

Jersey Royal new potatoes

The unique growing conditions in Jersey (the combination of the gentle climate, the steep slopes and the seaweed used as a fertiliser) produce these delicate new potatoes.

They are delicious simply cooked in butter, added to Spanish omelette, simmered in a seasonal broth or made into salad. Leave the skins on as much of the flavour (and the vitamin C goodness) can be found just under the skins.

• Jersey Royal, asparagus and clam broth by James Martin
• Jersey Royal stack by Mike Robinson
• Spanish omelette (tortilla) by Hugh Fearnley-Whittingstall
• Jersey potato, leek and cheddar tart by Defra
• Find more Jersey Royal new potatoes recipes

Mint

There are many different species of mint, but the one used most widely in Western cooking is spearmint, native to the Mediterranean and widely cultivated in the UK. It can be ground into mint sauce or jelly - the ultimate accompaniment to roast lamb.

Mint is also a great addition to light summer soups (it pairs especially well with pea, courgette, asparagus and other green vegetables good at this time of year). Plus it’s a great garnish for desserts and drinks - try it sprinkled over sugared strawberries or add it to fruit drinks, cocktails or Moroccan-style sweet tea.

• Mint sauce by Jo' Pratt
• Chilled pea and mint soup by Antony Worrall Thompson
• Pea and mint frittata by Ben O'Donoghue
• Squid with mint, chilli, coriander and lime (video recipe) by Mitch Tonks from Get Cooking
• Marinated strawberries with mint and clotted cream by Michael Caines
• Mojito by Andy Pearson
• Find more mint recipes

Samphire

Samphire is a sea vegetable that grows abundantly on shorelines, marshy shallows and on salty mudflats. It has a crisp texture, salty flavour and tastes of the sea. Traditionally, it's served with fish and good fishmongers sell samphire at this time of year.

It can be served fresh in salads or laced with melted butter as a vegetable. Wash thoroughly under running water and don't add salt to the cooking water - it's already salty enough.

• Shrimp and samphire risotto by Rick Stein
• Langoustine and samphire stir fry by Ching-He Huang
• Warm salad of samphire, asparagus and crab by Rick Stein
• Salt and pepper buttered samphire by Alex Mackay
• Grilled sea bass with beurre blanc and marsh samphire by Rick Stein
• Find more samphire recipes

Sea trout

Sea trout, or salmon trout, is a fish that combines the best features of the trout's delicate and tender texture and the salmon's fine flavour and pink flesh.

Sea trout are so called because they swim to the sea to feed and fatten up before returning to the fresh water of the river to spawn. The result is a delicious fish that can be poached in wine with herbs, baked in foil, baked covered in yoghurt and cream, or pan-fried in butter with capers and served with new potatoes.

• Potted sea trout with dill by Matthew Harris
• Seared smoked sea trout with chive dressing by Rick Stein
• Sea trout Caesar salad by Aldo Zilli
• Buttered sea trout with red wine, star anise and prawn sauce by Rick Stein
• Trout Orleans by Graham Kerr
• Gravadlax by Hugh Fearnley-Whittingstall
• Find more sea trout recipes

Also in season

1. artichoke
2. aubergine
3. bananas
4. broccoli
5. carrots
6. cod
7. courgette
8. crab
9. Dover sole
10. fennel
11. haddock
12. halibut
13. herring
14. John Dory
15. kiwi fruit
16. lamb
17. lemon sole
18. mackerel
19. plaice
20. new potatoes
21. radishes
22. rhubarb
23. rocket
24. salmon
25. sardines
26. sea bass
27. sorrel
28. spinach
29. spring onions
30. strawberries
31. trout
32. watercress
33. wood pigeon