Cauliflowers and greens will be plentiful and asparagus, which starts on May 1, will be at its peak and usually runs for a brief but glorious eight weeks – short and sweet – I always try to make the most of it by making it into flans and soups, and gently steamed with a little butter it can make a light lunch served with brown bread and butter.

Imported asparagus is still around now masquerading as the early English crop, so do remember to check the label and buy only British.

With crops beginning to benefit from the warmer weather, young peas and fresh broad beans will be appearing later this month, and those tiny Jersey Royals, delicious served on their own with plenty of butter and a sprinkling of mint.

So May brings us much to enjoy, with this month's recipes reflecting all that is home-grown and fresh, and available in the shops and markets.

ASPARAGUS TART
Serves 4-6.

You will find the ingredients in this recipe will make one large tart, but you can make small tartlets using the same ingredients – ideal to take on picnics – and freezing the ones that are left over.

Ingredients: 225g short crust pastry. 1 small onion, peeled and chopped. 300ml ( ½ pint) single cream. Pinch nutmeg. 1 tbsp grated Gruyere cheese (Cheddar will do just as well). 450g fresh asparagus. 10g butter. 3 eggs. Salt and pepper.
Method: Lightly scrape and trim asparagus. Place asparagus, lying flat, in a pan of boiling salted water for 10-22 mins. Or until tender. Drain, cut off and reserve tips, finely chop the rest. Heat oven to 190C, 375F, Gas Mk 5. Melt butter over a low heat in frying pan, add onion and fry for 5 mins. To soften. Add chopped asparagus in the hot onion and butter. Roll out pastry on floured surface and line a 23cm (9 inch) pastry tin. Spoon mixture over base over base of pastry case and sprinkle with grated cheese. Lightly mix together eggs and cream, add nutmeg and season with salt and pepper. Pour mixture over asparagus and top with reserved tips. Place in centre of preheated oven and bake for 40 mins. until set and pastry is crisp. From my cookbook, Step Into My Kitchen Through the Year.


ASPARAGUS SOUP
Serves 4.

Ingredients: 900g (2lb) asparagus. 50g butter. 1 tsp caster sugar. Salt and pepper. 1 litre vegetable stock. 1 tbsp cornflour. 3 tbsp white wine. Grated nutmeg. 2 egg yolks. 125ml double cream. Method: Wash and trim asparagus. Cook peelings with 1oz butter, the sugar and salt in stock for 20 mins. Sieve, then discard the trimmings. Slice asparagus at an angle. Melt remaining butter, add flour, stir over moderate heat for 1 minute. Stir in stock, bring to the boil. Add asparagus, simmer for 10 mins. Stir in wine, season with nutmeg and pepper. Blend in food processor or liquidiser until smooth. Return to pan. Whisk yolks and cream together, whisk into soup. Heat gently. Sprinkle with parsley.

STEAMED SUMMER VEGETABLES

Yellow and green courgettes make a colourful dish but, so much to choose from this month, you can use any vegetables of your choice.

Serves 4-6.

Ingredients: 675 (1½ lb) mixed yellow and green baby courgettes, baby carrots, young peas and flat beans. 4 tbsp olive oil. 2 tbsp fresh herbs, chives, tarragon, basil and rosemary. Seasoning to taste. Method: Steam vegetables separately until tender. Transfer to a warmed serving dish and mix in chopped herbs. Add olive oil and season to taste. Serve immediately. From my cookbook Another Step Into My Kitchen.

Jersey Royals are at their best right now. I remember when I lived in Somerset, and newly married, it was always great excitement to dig up the first of the new potatoes. We ate them just boiled with a little mint, then tossed in butter –delicious – a must to include in this month's recipes!

SQUASHED HERBY POTATOES
An easy recipe – a great alternative to mash – can be served either hot or cold.

Serves 4.
Ingredients: 750g (llb 10oz) new potatoes, preferably Jersey Royals. 6 tbsp olive oil. 2 tsp chopped fresh thyme. 2 tsp chopped fresh oregano. Maldon sea salt. Method: Cook the potatoes, with their skins on, in boiling salted water for 15-20 mins. depending on their size. They should be quite soft when cooked. Warm the oil and herbs in a small pan to release all the flavours. Drain the potatoes, tip them into a bowl and squash each potato with a fork – it should break up but not fall apart, as you do not want the potatoes to collapse completely. Pour over the herb oil and stir gently, then tip into a serving dish and sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Rhubarb is now to be seen everywhere – on market stalls and shops. And although I've been writing about this versatile fruit (technically a vegetable) quite a lot lately, I am including two easy recipes this month which makes excellent use of these delicious jewel pink stalks.
RHUBARB AND ORANGE CAKE
Serves 4-6.
Ingredients: 225g self-raising flour. 250g rhubarb cut into 1 inch pieces. 150g butter. 150g caster sugar. 3 medium eggs. Grated zest of an orange. Method: Pre-heat oven to 180C, 350F, Gas Mk4. Lightly grease and flour a 20.5cm (8 inch) spring form tin. Cook rhubarb in a non-stick pan for 5 mins Cream butter and sugar until light and fluffy. Add lightly beaten eggs, beating after each addition, add orange zest. Fold in flour. Spoon half mixture into prepared tin and spread evenly, then cover mixture with prepared rhubarb and spoon remainder of cake mixture over rhubarb. Bake for 1 hour, or until golden brown. Cool in tin, then remove and dust with icing sugar. Cake can be served warm as a pudding with crème fraîche or 'comfort food' custard.
RHUBARB CHUTNEYIf you find you've plenty of rhubarb in your garden this year, then this recipe is an excellent way of using it up. I try to make it every year and keep a few pots back to use at Christmastime; it's delicious with cold turkey and meats.
Ingredients: 2kg rhubarb, trimmed and cut into small pieces. 450g onions, skinned and diced. 900g Demerara sugar. 450g raisins. 2 level tsp ground ginger. 2 level tsp curry powder. 850ml (1½ pts) malt vinegar. Method: Place the rhubarb, onions, sugar, raisins, spices and ½ pint of the vinegar in a large, thick-based saucepan and cook gently until the rhubarb is soft and tender. Add the rest of the vinegar and continue cooking steadily, stirring occasionally until it reaches a thick consistency. Put into clean warm jars and cover.

Next month we will have recipes for easy summer cooking, with the start of the strawberry season, and so much more to look forward to, all exclusively British and home-grown.