British Tomato Week starts on 21 May, with greenhouse-grown British tomatoes already on supermarket shelves. Try Andy Waters’ Tomato galette with goat’s cheese, tapenade and pumpkin seeds for a simple lunch, please the kids with Marcello Tully’s Tomato mac and cheese or for something a little more special why not try Russell Bateman’s Lobster in vanilla butter with heirloom tomatoes and avocado.

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). Try Will Holland’s Wood pigeon with salsa verde and black pudding beignets or Dominic Chapman’s Wood pigeon salad with a hazelnut dressing and red wine reduction.

Crab is at its best in May and will continue to be a great choice right through the summer months, happily pairing with the vegetables coming into season at the same time. Marcus Wareing’s Crab with heritage tomatoes, aged Parmesan and baby basil or Claude Bosi’s elegant Devonshire crab, smoked haddock and Granny Smith apple are both excellent ways to prepare and serve this luxurious shellfish.

Fresh (or green) almonds are not native to the UK, hailing from North Africa and the Middle East, but are worth checking out for their unique creamy flavour and soft texture. The season is very short and they are a little pesky to prepare, but are worth the effort in Paul Welburn’s Roast duck breast and crispy leg croquettes with cherries and Phil Howard’s Poached apricots with honey ice cream.

French cherries have started to ripen and the British varieties won't be too far behind. This sweet juicy fruit can be enjoyed in both savoury and sweet dishes or even cocktails – Paul A Young combines cherry with rich chocolate in his Cherry chocolate cooler and Steven Smith’s Black cherry souffle with cherry ice cream and chocolate sauce is both sumptuous and decadent.