Mad about May recipes

This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party

Take the classic strawberry, clotted cream and meringue combo and serve it on easy-to-make scones- irresistible

This light, zesty tart is packed with asparagus, courgette, herbs and feta. Best served al fresco

A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze

Gooseberries are often underused but they make a really glamorous summer treat

Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress

Make the most of peas and beans with this layered quiche combined with lardons and Parmesan cheese

Churning your own frozen dessert is a little effort, but great for using up seasonal fruit

Creamy mash laced with good-for-you greens makes for a simple, low-fat side that's budget friendly too

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Roll quail's eggs up in creamy smoked fish and potato for an impressive make-ahead weekend canapé or starter

This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets

The perfect family pudding

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Perfect to serve for dessert or with coffee

These little Thai nibbles are ready in just 10 minutes

A nourishing spring salad, ready in minutes

Add some glamour to your lunchbox with this smart vegetarian recipe

A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats,
sandwiches – you name it