SPRING INTO SUMMER

Make the most of this month's best produce with inspiring recipes from Samuel Goldsmith, plus tips on how to grow your own from Emma Crawforth of BBC Gardeners' World

- Emma Crawforth

It's not just glorious produce that May brings with it. The warmer days and evenings offer a much-needed opportunity to spend more time outdoors. Both delicious, fresh ingredients and sunshine are good for the soul.

If you live near salt marshes, you can soak in the sun while foraging for marsh samphire - simply snip or pinch off the top of the stems. For those with more urban roots, samphire is easily found in shops at this time of year. Its salty, citrussy flavour can be enjoyed by simply cooking it in butter with a little chilli, but I've used it with other seasonal favourites such as watercress and crab to create a salad that is great for lunch or as a light supper (p95).

Thanks to the frozen variety, peas can be enjoyed all year round. However, they are in season during early spring, so make the most of it and cook them from fresh. There's also something quite relaxing about popping the peas out of their pods - it's definitely an activity for those who practice mindfulness. Peas are incredibly versatile and can be added to sauces and soups during the last few minutes of cooking to up the veg count, or simply served as a side with a smothering of butter or fresh herbs. I've used them in a family favourite: pea & ham pasta (p95). The vibrancy of the peas brightens up this child-friendly dinner.

And, finally, what would May be without strawberries? This very British crop, at its best in late spring through early summer, is one of life's great pleasures. They're delicious eaten as they are, especially when taken fresh from a “pick-your-own field, but as the weather warms up, I also love to use them in cooling puddings. I've piled strawberries that have been sprinkled with elderflower cordial on top of strawberry semifreddo for a sweet way to welcome the start of summer (p97).

Samphire & crab salad