It’s no coincidence to me that all the vegetables coming into season in May taste amazing together. All those sweet tender peas, delicate asparagus spears and buttery, waxy new potatoes are a match made in heaven.
This dish makes the most of all of these wonderful flavours of an English spring garden. For me, the holy trinity of May is the Jersey Royal potato, English asparagus and baby broad beans. I could eat combinations of these three in various guises all month, but this chicken dish wins the prize for one of my perfect Sunday suppers.
You could use any combination of vegetables for this, but I think that full on spring feeling only comes if everything is green, green, green, so aim for a pick and mix selection of peas, beans, green leaves and herbs.