British asparagus, peppery rocket and the quiet luxury of eating seasonally.

Tender British asparagus, peppery rocket, nutty new potatoes – May is arguably the most exciting month in the British food calendar. The markets feel brighter. The plates more abundant. And every ingredient seems to arrive with a little more flavour, colour and life.

Seasonal produce is often harvested at its peak, when vitamins and minerals are naturally well preserved by the time it reaches your kitchen. An asparagus spear cut fresh from a Lincolnshire field this week is a world apart from one that’s travelled halfway across the globe in the depths of winter.

And the science is suggestive. Some studies indicate that certain nutrients may begin to decline once fruit and vegetables are picked. Generally speaking, a shorter journey from soil to plate can help retain more of what’s naturally there.

Right now, that journey can be remarkably short.

So this month’s meals don’t just taste vibrant, green and deeply delicious – they may be working a little harder for you too.