What's in Season...May
Updated: 2 May, 2023
The month of May welcomes tender, British lamb, which inspires a number of recipes. From succulent neck fillets to juicy rump steaks, Welsh and UK sourced cuts are the perfect addition to your menus.
But, that's not all - with the arrival of spring comes a bounty of fresh flavours. Think zesty spring onion, crisp cucumber, and vibrant greens like spinach, rocket and lettuce. It's the perfect time to whip up some sensational summer salads that will have your customers coming back for more.
Succulent Lamb Cutlets
Fresh spring flavours await with these juicy lamb cutlets and minty couscous. A refreshing meal that can be enjoyed for lunch or dinner. Cooking lamb cutlets is so easy, paired with simple flavours that go well with their richness; and they are best grilled or pan-fried to give them a crispy char on the outside and a tender inside.
What you need:
  • 8 lamb cutlets
  • 4 teaspoons paprika
  • 1 finely chopped red onion
  • 200g couscous
  • 8 dates, finely chopped
  • 2 lemons, zested and juiced
  • Handful of fresh mint and fresh parsley, finely chopped
  • Olive oil
  • 3 tablespoons red wine vinegar
  • 5 tablespoons of toasted pine nuts
To make the dish:
  • Add the lamb cutlets to a bowl and season with the paprika, half the red onion, one tablespoon of red wine vinegar, and 1/2 a tablespoon of olive oil. Mix and set aside
  • Make the couscous by pouring 200g into a heatproof bowl. Add the dates, lemon zest, pine nuts and half the lemon juice
  • Pour in 140ml of freshly boiled water, cover and leave to stand for 10 minutes
  • Heat the grill or a griddle pan to a high heat, then grill each cutlet for 2-3 minutes on each side
  • Remove from the grill and wrap the cutlets in tin foil to rest for 10 minutes
  • Remove the cover from the couscous and fluff with a fork, then add in half of the finely chopped herbs, the other half of the lemon juice and mix again
  • In a separate bowl, add the remaining herbs, red onion, red wine vinegar, 2 1/2 teaspoons of olive oil, then season with salt and pepper - mix together and set aside
  • Unwrap the cutlets from the foil and serve on a plate with some couscous and herby vinaigrette
Spring Superfood: Asparagus
Prime, British asparagus season is here, and it's flavour is phenomenal when it's this fresh! Grassy, sweet and slightly bitter, asparagus is fantastic in dishes like creamy risottos, pies, accompanying poached eggs and hollandaise sauce, plus much more.
This pancetta wrapped asparagus is served with creamy baked feta - a fantastic appetiser or sharing option on restaurant menus.
What you'll need:
  • 12 asparagus spears
  • 12 slices of pancetta / prosciutto / streaky bacon
  • 200g block of feta
  • 3 small red chillies (or two teaspoons of chilli flakes)
  • 100g runny honey
  • 1/4 bunch of fresh thyme
  • Olive oil
  • Crusty bread to serve
To make the dish:
  • In a hot frying pan, dry fry your fresh chillies for a few minutes (if you're using chilli flakes you can skip this part)
  • Remove the fresh chillies from the pan, roughly chop them up, and return to the frying pan with the honey
  • Heat through for a few seconds, then remove and set aside
  • Heat your oven to 200°C
  • Wrap a slice of your chosen meat around each asparagus spear, then pop them in an ovenproof dish
  • Add the fresh thyme to the dish, and top with the block of feta in the centre
  • Drizzle with olive oil and season each side of the feta generously with black pepper
  • Bake in the oven for 10-15 minutes, until the feta is golden and pancetta is crisp
  • Remove from the oven, drizzle over your chilli honey, and pop back in the oven for five more minutes
  • Take out the oven, and serve warm with some delicious crusty bread
Bold, Tangy Rocket Leaves
This strong, peppery leaf adds a mighty flavour to salads, soups, pesto's and more! Complement its unique flavour with sweet, griddled pears and salty prosciutto for a stunning summery starter.
You will need:
  • 2 ripe pears
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 16 slices of prosciutto
  • 2 handfuls rocket
  • Small handful of hazelnuts, roughly chopped
  • Olive oil
To make the dish:
  • Cut both pears into wedges lengthways, squeeze with a little lemon juice and brush with olive oil
  • In a hot griddle pan over a medium heat, sear the wedges for 30 seconds on each side, then set aside
  • In a bowl, whisk the remaining lemon juice with four tablespoons of olive oil and the honey. Season with salt and pepper then whisk again
  • On four plates, divide the rocket, then top with four slices of prosciutto per plate
  • Add the pear wedges and chopped hazelnuts, then spoon over the dressing and serve!