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Eat the Seasons - May 2013

In season this month

Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinah, Spring Onions, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Hailbut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout

Going out of season

Morel Mushrooms

As we enter May the winter crops are coming to an end, but at last the new growing season is really with us and seasonal food starts to get really colourful again, with peas, carrots and cherries all available now, along with aubergines, watercress, rocket and the first of the new potatoes.  Pollock comes into season from mid-May and sardines from the end of May.  After the hungry gap we are wonderfully spoilt for choice!   

For meat lovers, the end of the month brings the first of the outdoor reared, grass fed spring lambs.  The delicate, pale meat is incredibly tender with a fine grain and white crumbly fat to keep it succulent.  If roasting allow the joint to rest for at least 10 minutes before carving so that the juices can disperse, and the meat relax. 

Lamb chops with feta and lemon
Serves 2-3

Lamb is traditionally associated with spring and although available all year round it comes into its own in Springtime when it is mouthwateringly tender and has a more subtle flavour than darker-fleshed summer or autumn lamb.  Try this quick and easy recipe to really get those taste buds zinging.


  • 1 small handful fresh oregano

  • 1 small handful fresh thyme

  • olive oil for frying and drizzling

  • salt and freshly ground black pepper

  • 1 block feta cheese

  • 1 lemon (juice only)

  • 6-8 lamb chops


Rip the leaves off the oregano and thyme sprigs, place in a bowl and drizzle over some olive oil. Crumble the feta cheese into the bowl in quite large chunks  as they will break down slightly during mixing.  Add the lemon juice and a generous grind of coarse sea salt and black pepper.

Season the lamb chops and brush with the olive oil before placing on a hot griddle pan. Cook for a few minutes on each side until lightly crisp.  Rest for 6-8 minutes.

Divide the chops between warm plates and gently spoon over the feta, herb and lemon dressing.  Serve with fine French beans and new potatoes or a crispy salad and a spoonful of hummus or baba Ganoush.  Don’t forget some crusty bread to mop up those delicious juices!