Weekly Meal Plan: What’s In Season In May

Grey plate with pan fried chops and a grey bowl of fresh mint sauce.

Whilst I’ve always said that for me autumn spells the start of the culinary year, there is also something for me about May where all the abundance of summer months produce starts to arrive; asparagus is everywhere (though sadly it is in shorter supply this year), English rhubarb is in abundance, and the first tomatoes start to arrive.

So, as these have proven so popular in the past, I thought I’d put together a little Weekly Meal Plan sharing a few simple dinners to enjoy next week featuring the very best of new seasonal produce.

Monday: Charred Tenderstem & Cherry Tomato Rice Bowl with Romesco Sauce

Such a simple vegan dinner, putting some of the earliest tenderstem (grown in tunnels at the moment, rather than out of doors, that comes latest in the summer) along with some of the first indoor tomatoes. It is the smooth, tangy, addictive romesco sauce that brings this whole thing together however; make up a jar to stash in the fridge and you’ll find that this summer you’ll be putting it on everything.

Rice bowl with fresh crab drizzled with creamy yogurt dressing.

Tuesday: California Roll Bowls with Fresh Crab

Crab is at it’s best right now, and what better way to celebrate it than in a sushi-inspired bowl loaded up with crunchy cucumber, creamy avocado, and my favourite savouy, tangy miso yogurt dressing? I like it for dinner, but this one makes great packed lunches too!

Plate of pan fried chops and a grey bowl of mint sauce.

Wednesday: Mutton Chops with Homemade Mint Sauce

Fresh mint is now in season so now is the time to ditch the jar and make the real star of this recipe, my homemade mint sauce. Serve it with your Sunday roast as well as for weeknight dinner with whatever chops you usually buy. I like mutton for chops because I think it has a deeper flavour though it is coming to the end of the season, but of course you can choose lamb or hogget here instead. One for the barbecue as well as the grill.

Thursday: Skinny Tomato & Turmeric Cod with Cauliflower Rice

One I kidnapped from a diet book this time, because it really is that delicious. Use some of those tomatoes along with a pinch of turmeric to make a vibrant sauce for baked cod, served alongside seasoned, jewelled cauliflower rice. Something a bit lighter as we approach the end of the week!

Friday: Prawns in Orange, Tomato & Cardamom

Not a flavour combination you’d usually think of working, but another one for those tomatoes and whatever shell on prawns you can get for a delicious panful to mop up with crusty bread. Eat with your fingers and serve with ice cold wine, probably rose. It’s Friday. You deserve it!

I’m being tentative here but it is supposed to be sunny at the weekend, so as we all got our practice in having what was probably the first barbecue of the year over the Coronation weekend, a few of my favourite barbecue recipes to start adding into your weekend rotation: Barbecue Chicken, Bacon & Honey Mustard Skewers, Barbecue Pineapple with Rum, Chilli & Coriander, Barbecue Pesto Prawns with Pea, Feta & Avocado Salad, Giant Barbecue Cajun Shrimp, Barbecue Turmeric Chicken Thighs, Herby Lemon Garlic Barbecue Prawns, Whole Lemon & Honey Barbecue Chicken Skewers, S’mores Barbecue Bananas, Skinny Sticky Storecupboard Barbecue Chicken, Steak with Kimchi Sauce, Best Ever Barbecue Ribs.