In May, we are in late Spring but slowly begin to see the seasonal shift towards Summertime. Everything is becoming more green and plants begin to flower. We can see this in the blossoming bluebells and the delicate white flowers that appear on hawthorn trees. As we move away from the harsher chills of winter, more vegetables are to come into season this month.

Green vegetables take centre stage during this month with cabbage, broccoli, peas, spinach, and lettuce available in abundance. This recipe for a Pea and Broccoli Soup is a simple yet very tasty way to incorporate some healthy greens into your meals. This soup uses garlic, peas, broccoli, spinach, and basil which are all in season during this month. It also freezes well meaning multiple batches can be made and enjoyed at a later date.

As the weather begins to improve in May, it provides the opportunity to try out more light and summery dishes like a potato salad. The jersey royal potatoes, in season at this time of year, is the perfect potato for a salad. This recipe from Ecosavvy’s Arran Home Recipe Book also allows for the addition of many seasonal herbs like dill, chives, and parsley. It can be made vegan or not depending on your preference. 

For something sweet, this recipe for vegan muffins with sultanas is a good way to incorporate fruit that is guaranteed to be in season. Dried fruits have a high shelf life and can be used all year round, so they are a great substitute while you wait for the fresh fruit available in the warmer months. This recipe is simple and is a great way to try vegan baking if you haven’t before. If you would like to become a better vegan baker or are interested in trying it, Donna will be running vegan baking classes at the high school this month and passing on her skills. 

Additionally, carrots, cauliflower, kohlrabi, bok choy/pak choi, spring greens, and cabbages join the array of seasonal vegetables this month. 

This month is an important one for the garden as it is a time for planting and sowing. However, caution is advised as the weather can still be unpredictable. Succession sowing, planting small batches of seeds every few weeks, ensures better germination rates. Outdoor sowing is suitable for vegetables like beetroot, brussel sprouts, kale, french beans, runner beans, turnips, and peas can be sown outdoors. It’s also a good idea to plant vegetables outdoors, these include aubergines, courgettes, leeks, potatoes, tomatoes, and celery. Fruits like strawberries, cranberries, and gooseberries, can also be planted outdoors.

This month in the garden is also a great time to participate in No Mow May, which is a simple way to give the nature around you a head start by leaving flowers and long grass untouched. To sign up or find out more go to 


Broccoli and Pea Soup 


2 tablespoon rapeseed or sunflower oil

1 onion

1 clove garlic or 1 teaspoon ready-chopped garlic / garlic purée

1 head of broccoli

200 g peas

750 ml vegetable stock

handful baby spinach

handful fresh basil

½ lemon

2 tablespoon dairy-free cream (optional)


  1. Heat the oil in a large saucepan. Peel and slice the onion and add to the saucepan, followed by the garlic. Cook for 2-3 minutes until starting to soften.
  2. Cut the stalk from the broccoli, trim the end and remove any tough bits of outer skin. Chop the stalk roughly and add to the pan. Cut the remainder into small florets and add to the pan.
  3. Pour in the vegetable stock, bring to the boil and simmer for 4 minutes then add the frozen peas. Continue to simmer for 3-4 minutes until the broccoli and peas are just cooked through.
  4. Season well with salt and pepper, then remove from the heat.
  5. Add the spinach, lemon juice, basil and (optional) Vegan cream to the soup, then blitz it very thoroughly in a blender, food processor or with a hand blender until completely smooth – this may take a minute or two, so keep going! If the soup seems too thick, just add a little more water and blitz again.

Potato Salad


500g jersey royal potatoes (cut into cubes)

1 tbsp creme fraiche

1 tbsp mayonnaise

1 red onion (finely sliced0

2 tbsp fresh chives (finely chopped)

1 tsp lemon juice

Salt and pepper to taste


1 tbsp dijon mustard

1 stalk celery (thinly sliced)

1 bulb of fennel (thinly sliced)

1 tbsp parsley (finely chopped)

1 tbsp tarragon (finely chopped)


  1. Place the diced potatoes in a pan of lightly salted boiling water and cook for about 7 – 10 minutes until cooked. Drain well and allow to stand for a couple of minutes, allowing the potatoes to rest and finish cooking.
  2. Mix together the remaining basic ingredients in a bowl and stir in the cooked potatoes, season to taste.
  3. For a vegan alternative, instead of the above basic recipe dressing try these two instead.
  4. Puree 100g of chives, olive oil, white wine vinegar, dijon mustard, salt and pepper in a blender until smooth.
  5. Or, in a bowl whisk together 1 tbsp of olive oil, 1 tbsp of red wine vinegar, 2 tsp whole grain mustard, 1 tbsp of dijon mustard and salt and pepper. Toss either of these dressings with warm potatoes and some freshly chopped dill.

Vegan Muffins with Sultanas

Makes 12


250g plain flour

150g light brown sugar (plus extra for sprinkling on top)

2 tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

½ tsp vanilla extract

¼ tsp almond extract

80 ml vegetable oil

180 ml soy/oat/almond milk

180g sultanas


  1. Preheat the oven to 220° C.
  2. Sift flour, baking powder, bicarbonate soda and salt into a bowl.
  3. In a large bowl, mix sugar and oil with a hand mixer until well combined. (2-3 mins)
  4. Add vanilla, almond extract, vegan milk, and mixwell.
  5. Add dry ingredients, mix until just combined. Don’t overmix.
  6. Fold in sultanas. 
  7. Divide between 12 muffin cases.
  8. Bake in the oven at 220° C for 4 -8 mins, then decrease the temperature to 175° C and bake for 20 – 23 mins until the skewer comes out clean.
  9. Cool muffins in tin for 10 mins and then place them on a cooling rack.

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Handcrafted with love by From This Day
© Arran Eco Savvy 2024