May is an exciting month as new season foods really start to appear.
Often the fresh, seasonal spring produce doesn’t need much cooking. Think lightly steamed or roasted asparagus and broccoli served with pan fried salmon and buttered new potatoes for dinner.
Or a lunchtime salad of watercress, radish, spring onions with feta cheese and a balsamic vinegar and extra virgin olive oil dressing.
And for a treat, how about a rhubarb crumble? Replace around half of the flour in the topping with porridge oats and chopped nuts to bring the protein level up and slow the release of the carbs.