what’s in season – may

It’s easy to always buy the same kind of lettuce out of habit, but think about how you’re going to eat it when planning your next shop. Crisp leaves such as romaine and iceberg are perfect for thick, strong-flavoured dressings and can also be used whole as a wrap. Floppier lettuce such as batavia and little gem suit light vinaigrettes and simple citrus dressings.

Fresh peas can be used just as you’d use frozen – just cook in boiling water for a minute or so longer, until they’re bright green and tender. But the beauty of really fresh peas is that you can also eat them raw in a salad. Try with goat’s cheese, mint and little gem lettuce in a lemony dressing. Kids often love snacking on raw peas – they’re a sweet treat packed with goodness.

These green veggies love a rich dressing. Crush up a few toasted hazelnuts with garlic and an anchovy, stir in olive oil, then toss through freshly steamed beans. Or heat 1 tbsp sesame oil with ginger, garlic and sesame seeds and, once sizzling and aromatic, use to coat the beans. For a quick, fresh dressing, drizzle with olive oil, add a squeeze of lemon and toss in some chopped mint or basil.

A few torn leaves will liven up any salad, or add to a soup or stew at the end of cooking for a vibrant freshness. For something sweet, blend leaves with granulated sugar and sprinkle over a bowl of fresh berries.

Sprinkle on this strongly flavoured leaf to add peppery accents to mixed salads, or scatter raw on top of pizzas or frittatas after cooking to liven them up. You can also whizz rocket into a vegetable soup, use in place of basil for a punchy pesto, or stir into freshly drained pasta with some garlic or chilli oil, letting it wilt in the heat for the tastiest of easy meals.

For a quick lunch, sizzle chopped stalks with garlic, ginger and chilli, then add leftover rice and stir fry finishing with a dash of soy, a squeeze of lime, a handful of chopped leaves and a fried egg.