A Fresh and Wild Menu For May by THE GLOSS May is one of the most exciting months at the market and in the kitchen, up there with October’s mushrooms, game and warming pumpkins, and both outstripping high summer’s easy abundance – in my mind anyway. Outdoors, everything is bursting with new life and vibrant colour, and Mother Nature has had the particularly good idea to give us new spinach, asparagus, fresh and wild garlic all at the same time. Also plentiful in Ireland at the moment is Three Cornered Leek, often mistaken for wild garlic and just as delicious. It has a softer flavour, more like an onion or cucumber than the super robust wild garlic, with similarly edible, pretty flowers which are great for garnishes or for pickling. They are both easy to spot, even easier to sniff out during a forest walk or along riverbanks and hedgerows after the rain. (West Cork, I miss you!) Spring lamb is also at its best just now, and definitely not to be confined to Easter. I’ve given you a menu brimming with green, Irish goodness, featuring a rich, indulgent chocolate cake for “balance” and until the strawberries start tasting properly of summer next month.