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What's in Season May

Seasonal eating means two things, really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.

Simple joys

For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear, crisp Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better

In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
When Fruits and Vegetables are picked for consumption that have been naturally ripened in the soil, on the vine or tree - and harvested at the right time, they will have much more flavour and nutrition.  

More vitamins, minerals and antioxidants

Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 

Eat a more well-rounded and balanced diet

A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 

Supports small and midsize Farmers

Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint.

Saves you money

And if all that’s not enough to get you to make some simple switches in your diet - In-season foods will usually save you money.

Time to eat Seasonal

Each Meat, Fruit or Vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value. 

And so here is what is in season - and most popular - in April to help you eat seasonally:

Leaves and Stems

  • Chervil
  • *Globe Artichokes
  • Lambs Lettuce
  • Lettuce and Salad Leaves
  • Mint
  • Pak Choi
  • Radicchio
  • Rhubarb
  • Rocket
  • Sorrel
  • Spinach
  • Spring Green Cabbage
  • Watercress
  • Wild Nettles

Flowers, Fruits and Seeds

  • * Asparagus
  • * Aubergines
  • Broccoli
  • Cauliflower
  • Cucumber
  • Peas
  • Peppers
  • * Tomatoes

Roots and Bulbs

  • * Carrots
  • Radishes
  • Spring Onions


  • Jersey Royal New Potatoes
  • New Potatoes
  • Potatoes
* Denotes coming into season

Here is just a summary of the main Cuts that are popular in May

Thrifty Cuts

  • Bavette Steak
  • Beef Fillet Tails
  • Rolled Beef Brisket
  • Beef Meatballs
  • Lamb Shoulder
  • Lamb Breast Roulade
  • Hand Diced Lamb
  • Chicken Thighs
  • Chicken Wings
  • Hand Diced Chicken
  • Chicken Plum Parcels
  • Chicken Lemon and Coriander Parcels
  • Directors Sausages
  • Pork and Leek Sausages
  • Toulouse Sausages
  • Loin of Pork Boneless
  • Belly of Pork Bone-in
  • Pigs Cheeks
  • Hand Diced Pork
  • Smoked Boneless Gammon

Roasts, Casseroles and Stews

  • Beef Picanha
  • Carvery Rib of Beef
  • Silverside of Beef
  • Carvery Leg of Lamb
  • Lamb Noisette
  • Rack of Lamb
  • Saddle of Lamb
  • Shoulder of Lamb
  • Lambs Liver
  • Special Reserve Free Range Chicken
  • Otter Valley Organic Chicken
  • Chorizo Rosario Sausages
  • Loin of Pork Boneless
  • Shoulder of Pork Boneless
  • Porchetta with Chorizo
  • Wood Pigeon
  • Wild Rabbit
  • Venison Roast

Seriously Low and Slow

  • Beef Picanha
  • Beef Short Ribs (Jacobs Ladder)
  • Oxtail
  • Ox Cheeks
  • Lamb Shanks
  • Lamb Middle Neck
  • Pork Boston Butt
  • Pigs Cheeks
  • Unsmoked Gammon
  • Venison Saddle Eye
  • Pork Caul

Don’t forget our freshly made Beef and Chicken Stocks - these are no ordinary Stocks - and just bring a new dimension of taste to your Roasts, Casseroles and Stews

Quicker cooking

  • Flat Iron Steaks
  • Fillet Steaks
  • Rump Steaks
  • Rib-Eye Steaks
  • Marinated Rump Steaks
  • Master Steak Burgers
  • French Trimmed Lamb Cutlets
  • Lamb Steaks
  • Lamb Garlic Rosettes
  • Marinated Lamb Kebabs
  • Poussin
  • Chicken Supremes
  • Handmade Chicken Kievs
  • Peri Peri Chicken Wings
  • Marinated Chicken Skewers
  • Chicken Skewers
  • Traditional Lincolnshire Sausages
  • Pork Chops
  • Pork Collar Steaks
  • Marinated Pork Ribs
  • Veal Escalopes
  • Veal Chops
  • Barbary Duck Breasts

Every month we will pick out one Seasonal product and explore a little more about how best to prepare it

This May we feature Pork

With any luck the April showers are now over and we can really start looking forward to the Great British Summer. May sees an abundance of greenery finding its way into the shops, lunchtime Soups are replaced by Salads and some may even be brave enough to dust off and fire up the barbecue.

The start of Summer

If there's one vegetable that truly signals the start of Summer, it has to be the humble Pea. 
Sure to brighten up Salads and starters alike, Peas are a tasty way to get vitamins into your diet and kids will enjoy helping with the podding. 
Going hand in hand with Peas are the lesser favoured Broad Beans. As they need to be podded twice before eating, they are often left on the shelf. 

Coming down in price 

Young Lamb is beginning to come down in price now and although there is a limited amount of Game at the beginning of Summer, British Wood Pigeons are available year round - and make a tasty alternative to Duck and Chicken (if a little smaller; you will need one bird per person).

A love affair with Pork

And finally there is British Premium Quality Free Range Pork
The UK has a love affair with Pork stretching back centuries, and British Pork is admired and eaten the world over. The meat is integral to many of Britain’s national dishes – from Pork Pie to Roast Pork with Apple Sauce - but is also used in Curries, Stews and Meatballs.

World of difference 

There is a world of difference between intensively farmed Pork and truly free-to-roam Pork
The secret to tasting real Pork is to find farmers who raise happy and contented stress-free Pigs that can snuffle around in the open outdoors to their hearts content.

Slower more natural growth rate 

Pigs are such inquisitive animals, it is instinctive for them to dig and root in the soil.  This continuous activity and investigation not only leads to great muscle development - but also results in a slower more natural growth rate for the Pig.

Allows a flavour and succulence to develop 

Intensively-reared Pigs are typically sent to slaughter at 18 to 19 weeks old, but our Blythburgh Pigs remain on the farm until they are 25 to 26 weeks old.  This extra time allows a flavour and succulence to develop within the meat that is not found in today’s intensively-reared Pork.

Pigs raised like this may cost a little more but they are infinitely better eating

What to look for when buying Pork

When buying cuts of Pork, look for a deep-pink colour of Meat, not grey or red, with a fine-grained texture. 
Pork should have a slight marbling of fat throughout the Cut, which should look firm and white. 
Free-range Pork will likely have a deeper pink colour and a healthy amount of fat. 
Fresh Pork should be stored in the fridge or freezer. Offal and Mince should be eaten on the day of purchase.

How to cook Pork

Every part of the Pig can be eaten; from nose to tail - a cause championed by the great innovative chef Fergus Henderson 
The key to cooking Pork well is an understanding of which cooking method is appropriate for each Cut.
Another important tip to remember when cooking Pork is that the Meat needs to be seasoned well - this doesn’t have to just be with Salt and Pepper as you could also use Herbs, Spices or a brine to impart flavour.
Use a Meat Thermometer to check that the Meat is cooked - Pork needs to reach at least 63⁰c in the centre to be safe to eat. However, it is more common to see Pork cooked all the way through, but still moist.
Like most Meats, Pork should be allowed to come up to room temperature before cooking and left to rest for a period after cooking. 

Slow methods for cooking Pork

The most common Cuts of Pork for slow cooking include Leg, Shoulder, Cheek and Belly. 
Offal cuts such as Trotters and Ears can also be slow cooked. These Cuts of Meat have a higher fat content and are tougher; so a lengthy cooking method will help tenderise them.
Oven-roasting, pot roasting, stewing and braising are all good methods for cooking these Cuts of Pork, just make sure the Meat is basted at regular intervals to avoid it drying out.

Quick methods for cooking Pork

The tender, less exercised cuts of Pork are better suited to cooking quickly - either in a pan on the stove or in the oven. Overcooked Pork is dry and tough, so make sure to keep an eye on it as it cooks

The Cuts of Pork most suited to rapid cooking include Pork Loin Chops, Pork Steaks Pork Collar Steaks and Tenderloin - or Fillet - as it is sometimes known. Often these Cuts are marinated first to impart flavour

What goes with Pork

Pork is a rich, fatty Meat which, delicious though it is, can cloy if not counter-balanced with sharper tasting ingredients. 
The obvious pairing is Apple, which is well known for flattering the umami quality of the Meat.
Honey also combines nicely with Pork. Its mellow sweetness can be used to marinate the Meat before cooking
Seafood and Pork is a surprisingly good combination as you will see from the recipe below.

Splendidly seasonal Recipe suggestions:

May seasonal recipes to try include:

• Fried Pork Chops with Paprika Butter
Take the humble Pork Chop and fry it in Paprika Butter for a hint of smokiness, then serve with warm New Potatoes and crunchy Peas for a quick midweek meal
Preparation/Cooking time 25 mins. Click here for Pork Chops
(Click here for recipe)

• Fillet of Pork, Honey, Sesame Seeds & Carrot & Ginger Sauce - by Galton Blackiston
This  recipe from Galton Blackiston is absolutely packed with flavour. The Carrot and Ginger Sauce adds a sweet spice to the Pork, which is deliciously coated with Honey and Sesame Seeds. Despite its remarkable presentation, this Pork dish is simple to prepare at home for a weeknight meal.
Preparation/Cooking time 60 mins. Click here for Pork Tenderloin
(Click here for recipe)

• Cod with Pork Belly, Broccoli & Lemon Butter Sauce - by Matthew Tomkinson
Cod and Pork Belly may seem like an unlikely combination but this recipe proves that it works. Purple Sprouting Broccoli - which comes into season in early spring but sticks around until early summer - gives this delicious Cod fillet recipe  a more seasonal twist.
Preparation/Cooking time 30 mins. Click here for Pork Belly Slices
(Click here for recipe)

• Herb-stuffed Pork Loin with Spring Greens & Jersey Royals - by Graham Campbell
This stuffed Pork Loin recipe is packed with aromatic Herbs and tasty Sausage Meat
To keep things light, Graham serves the roast Pork with Spring Greens, Jersey Royals and a Cider Vinegar and Dijon Mustard dressing. 
Preparation/Cooking time 2 hrs 30 mins. Click here for Boneless Loin of Pork, Directors Sausage Meat, Stokes Dijon Mustard
(Click here for recipe)

• Braised Pork with Plums
Meltingly tender Shoulder of Pork in a spicy, fruity Sauce, this meal is guaranteed to impress
Preparation time 25 mins : Cooking time 2hrs - plus marinating. Click here for Shoulder of Pork Boneless, Fresh Chicken Stock
(Click here for recipe)

• Barbecue Baby Back Ribs with Celeriac Slaw - by James Martin
Good things come to those who wait, and these fall-apart, slow-cooked Ribs are no exception. 
Preparation time less than 30 mins : Cooking time over 2 hrs. Click here for Pork Baby Back Ribs
(Click here for recipe)

• Pork Cheeks with Polenta - by Food Urchin
A slow-cooking recipe to make soft and silky Pork Cheeks. The Pig Cheeks are beautifully complemented by a Sauce of Chicken Stock, Passata and a fruity Red Wine. Season and envigour the Pork Cheeks with some cheesy Polenta and a scattering of Gremolata.
Preparation/Cooking time 4 hrs 30 mins. Click here for Pigs Cheeks, Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here for recipe)

• Pork Cheek Vindaloo
A gloriously tasty and Thrifty Curry cooked in minutes - with luscious Pigs Cheeks
Preparation time 15 mins - allow for 4 hrs marinating in the fridge. Click here for Pigs Cheeks
(Click here for recipe)

• Asparagus with Fettuccine & Smoked Bacon - by John Torode
A Pasta Carbonara with a special summer treat of fresh Asparagus Spears. Ready in no time, and such a luxury.
Preparation time less than 30 mins : Cooking time 10 to 30 mins. Click here for Tamworth Smoked Streaky Bacon
(Click here for recipe)

• Flat Iron Steaks with Olive Tapenade
Cooked with fresh Rosemary or Thyme leaves and served with a delicious Tapenade made with Olives, Garlic, Anchovies, Lemon juice and sun-dried Tomatoes.
Preparation time 15 mins : Cooking time 10mins. Click here for Free Range Flat Iron Steak 
(Click here for recipe)

• Fillet Steak with Morel Mushroom & Wine Sauce - by Jo Brand
A Steak this good doesn't need much with it, but to really gild the Lily, add delicious Morel Mushrooms.
Preparation time less than 30 mins : Cooking time 10 - 30 mins. Click here for Beef Fillet Steak
(Click here for recipe)

• Roast Loin of Lamb, Peas, Lettuce & Bacon - by Bryn Williams
Roast Lamb accompanied by Peas, Mint and Lettuce - this recipe captures Spring’s sweetness and freshness. Use the Fresh Chicken Stock instead of the Lambs Stock
Preparation time Less than 30 mins : Cooking time : 10-30 mins. Click here for Lamb Noisette, Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here for recipe)

• Easy Roast Leg of Lamb - by Anna Glover
Roast a Leg of Lamb for a family feast. It's ideal served with roasties and your favourite Spring Vegetables for an Easter dinner or Sunday roast
Preparation time 20 mins : Cooking time 1 hr 40 mins. Click here for Leg of Lamb Bone-in
(Click here for recipe)

• Lamb Neck Fillet with Smoky Mashed Potatoes - by Emily Watkins
Emily Watkins brines her Lamb Neck Fillets before pan-roasting to perfection in this simple recipe, served with a beautifully silky smoked Mash. Brining the Lamb before frying ensures a wonderfully tender finish and helps to season the Meat throughout.
Preparation/Cooking time 1 hr 30 mins. Click here for Lamb Neck Fillets
(Click here for recipe)

• Rosemary Roast Chicken Thighs, New Potatoes, Asparagus & Garlic - by Barney Desmazery
An all-in-one Thrifty Roast with Jersey Royals and a whole bulb of Garlic - the Jersey Royals catch the lemony cooking juices
Preparation time 10 mins : Cooking time : 45 mins. Click here for Chicken Thighs
(Click here for recipe)

• Spanish Chicken with Chorizo & Potatoes
Throw everything on a tray and into the oven without worrying - Chicken, Chorizo, New Potatoes.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for Chicken Thighs, Chorizo Rosario Sausages
(Click here for recipe)

• Gunpowder Chicken with Dried Red Chillies & Peanuts
This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the Chilli Seeds - complete with a sticky, sweet and rich Sauce.
Preparation time 15 mins : Cooking time 10 mins - plus marinating. Click here for Chicken Thighs Boneless Skinless
(Click here for recipe)

• Chicken and Asparagus Quiche
The quick easy Quiche is a tasty way of using up leftover Roast Chicken - and it makes good picnic food too!
Preparation Time Less than 30 mins : Cooking time 30 mins - 1 hr.
(Click here for recipe)

• Wood Pigeon, Salsa Verde & Black Pudding Beignets
 Wood Pigeon cooked sous vide to ensure perfectly cooked, rare Meat. To contrast the Pigeons rich, gamey flavour the chef adds spoonfuls of braised Lentils and a vibrant Salsa Verde, made with Anchovies, Capers and Parsley Click here for Wood Pigeon - ask us to trim out the Breasts.
Preparation/Cooking time 45 mins - plus overnight soaking.
(Click here for recipe)

• Pigeon Breasts, Red Wine Gravy, Roast Leeks & Wild Mushrooms - by Oliver Rowe
Pigeon Breasts are a delicious introduction to Game. Here they are served with Wild Mushrooms and a rich Red Wine Gravy
Preparation time 30 mins - 1hr : Cooking time 10-30 mins. Click here for Wood Pigeon - ask us to trim out the Breasts
(Click here for recipe)

• Breasts of Quail, Pea Purée, Pancetta & Marjoram Jus - Mark Dodson
Quail and Marjoram are partnered in this recipe by Mark Dodson. It is a majestic combination and the fragrance of the herb - here used in a Jus - bringing out the best in the delicate meat. Pea Purée and deep-fried Quail's Egg round off this springtime recipe with a touch of class.
Preparation/Cooking time 2 hrs 30 mins. Click here for Quail - ask us to prepare the Quail if you prefer,
Fresh Chicken Stock
(Click here for recipe)

• Old Fashioned Rabbit Stew - The Hairy Bikers
Rabbit only needs a few ingredients to be transformed into a delicious one-pot meal
Preparation time Less than 30 mins : Cooking time over 2 hrs. Click here for Wild Rabbit
(Click here for recipe)

       So there you have it - Pork, Beef, Lamb, Chicken, Game and other seasonal meat Recipe ideas for using seasonal ingredients - with sometimes a delightful symbiosis of seasonal Meats, Fruits and Vegetables - all on the same plate - just as nature intended! 

Enjoying all the benefits

Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your May meals

Give it a Click

So why not give it a Click - and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!

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