There’s a definite moment in the British calendar, usually in early May, when spring stops being coy and bursts joyfully into summer, bringing an abundance of produce with her. What seasonal cook wouldn’t want to rush to the kitchen when faced with the greenest shoots, peas and beans, edible flowers in every hue and armfuls of soft, fragrant herbs? To celebrate, this month’s floral and herbal recipes are written with those first sunny, garden lunches in mind. Pick and choose as you wish, or make them all to really push the boat out for a lunch crowd.
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