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The Month of May

May is a wonderful month for produce with many favourites starting to appear in the shops. It is the month where we begin to feel spoilt for choice where British produce is concerned - what a lovely feeling!

Among the vegetables that are in season this month is asparagus. British asparagus is recognised to be the best and its short season (only 6 weeks) means we have to make the most of it while it is here. Asparagus makes a wonderful soup and is a natural partner for cheese. Try it in our Somerset Brie & Asparagus Quiche. Other vegetables in season this month are broccoli, carrots, broad beans, new potatoes, sorrel and Spring greens.

Many fish species are now in season including sea bass, plaice, lemon sole halibut and crab. For a light supper dish with lots of flavour try Plaice in Cream. The delicate sauce complements the flavour of the fish. Serve it with British asparagus and Jersey Royal new potatoes for a real treat.

Gathering food from hedgerow and field is the latest culinary craze. Elderflower is in season during May and can easily be made in to a wonderful Elderflower Cordial. The cordial makes a great alternative to run of the mill soft drinks and it can be added to fruit to make wonderful puddings such as Compote of Fruit with Elderflower Cream.

More May recipes.

The British Food Trust Website

This website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the 1,210 recipes here are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

With that in mind, we would like to give a very special thank-you to Helen Gaffney, the selfless originator of this Cookbook, and to the Dairy Diary, which helped her with recipes and photographs.

The British Food Trust

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The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food. The recipes in The Great British Kitchen are provided as a public service and the Trust accepts no liability for their accuracy. Registered in England as a Company Limited by Guarantee No.3402421 Registered Office: 51 Brunswick Rd, Gloucester GL12 1JS.