An Irish Pantry in late Spring - what to Cook, Stock and Savour this Spring

Irish Rhubarb and Apple Crumble with Rosemary Ice Cream

When I left the yachting world and left life in the tropics to come home to Ireland, I had to really embrace the seasons to adjust to this new life. Learning the ways of nature here and of the land were the keys to my happiness. There’s a subtle shift that happens in our Irish pantry as late spring tiptoes towards summer. The robust root vegetables of winter begin to wane, making way for the tender greens and vibrant colours that emerge from the rich soil and blossoming hedgerows. For those of us who have learned to appreciate seasonal living, this isn't just about what we cook, but how we think about food – what we bring in, what we preserve, and what we simply savour in its fleeting perfection.

This time of year, our focus moves from comforting, slow-cooked dishes to brighter, quicker preparations that honour the freshness of the ingredients. It’s about stocking a pantry that supports this lighter way of eating, and making the most of the gifts that my favourite Irish season offers. We make an abundance of salads with fresh herbs and vibrant dressings. Our bodies crave endless amounts of freshness, sparkling drinks and an appreciation of all the hours of the day that we can enjoy.

The Fresh Finds: What to Cook Now

These are the ingredients that define the window of late Spring in Ireland, and they deserve to be the star of your plate.

New Potatoes Oh, the sheer delight of a freshly dug new potato! Their waxy texture and delicate flavour are unparalleled. Forget the heavy roasts; steam them gently and add a knob of Irish butter and a sprinkle of fresh mint or chives. Pair them simply with flaked smoked salmon and a light green salad.

Wild Garlic If you haven't been foraging for this, now's your last chance! It’s pungent, garlicky kick transforms everything it touches. Think of pesto and beyond, chop it into scrambled eggs, stir it through mashed potatoes, or wilt it into a vibrant soup. Freeze any excess pesto for a taste of spring later in the year.

Rhubarb These glorious, tart stalks are in their prime. While a crumble is always welcome (with homemade rosemary ice cream for a gourmet touch), consider a lighter approach. Poach it gently with a touch of ginger and serve with Greek yoghurt for breakfast, or make a quick compote to accompany grilled fish or a light cheese.

Asparagus While often seen as an early summer delight, late spring often brings some of the sweetest, most tender spears. A quick char on the grill or a light steam, finished with a drizzle of olive oil and sea salt, is all they need. Some parmesan shavings and a poached egg will never go amiss either!

Early Greens Spinach, chard, and green salad leaves are abundant. Embrace them in every meal – fresh in salads, lightly wilted as a side, or stirred into risottos.

The Stocked Essentials: What to Keep on Hand

While fresh produce takes centre stage, a well-stocked pantry ensures you can whip up delicious meals even on short notice. These are the supporting players that make late spring cooking a breeze.

Artisan Irish Cheeses Ireland is known across the globe for the excellent dairy herds. Keep a versatile hard cheese for grating (think a mature Irish cheddar) and a softer, creamier option like a goat's cheese or an Irish brie for salads or a simple cheese board. There are delicious Irish farmhouse varieties available in many places, or source them at a local farmers market.

Oatcakes & Crackers The perfect accompaniment to those artisan cheeses or a dollop of homemade relish. Make your own for a wholesome crunch. Try my super seeded cracker recipe here, or make your own oatcakes with 200g Irish porridge oats. 100g Irish oat bran, 1 tsp salt, 75mls extra virgin olive oil and 200mls boiling water. Bring altogether into a ball and roll out between two sheets of baking paper. Cut into circles and bake in a preheated oven to 180C for 20 minutes, then turn over for a further 10 minutes. Store in a tin for up to 3 weeks. Great with mushroom and hazelnut paté too.

Local Honey & Preserves As blossoms appear, so does delicious local honey. It's wonderful for drizzling over yoghurt with berries or as a natural sweetener. Pick up some locally made jams for slathering on scones and toast with butter.

Pulses & Grains Lentils, chickpeas, and quinoa form the base of many light, wholesome meals. They’re excellent for bulking out salads or creating satisfying vegetarian dishes, particularly when paired with fresh seasonal vegetables. Choose the organic options in tins to ensure they are collected and stored in the best conditions. Heat a drained tin of beans with some Roquefort cheese for a delicious protein-packed component of a quinoa salad.

Elderflower Now is the time to look for elderflower and soak in sugar syrup to make cordial. Pass through a muslin before bottling to remove small bugs.It is a great flavour to add to cream, cocktails and jams.

The Subtleties & What to Enjoy Mindfully

This is about appreciating the nuances of the season, slowing down, and allowing your senses to truly absorb the moment. Notice the changes by taking a moment to listen and smell the air.

The Scent of Fresh Herbs Beyond cooking, simply keeping pots of fresh mint, rosemary, and thyme on your windowsill fills your kitchen with invigorating natural aromas. Snip a few leaves to crush between your fingers; it’s a simple, grounding pleasure.

The Sound of Simplicity The gentle sizzle of asparagus hitting a hot pan, the soft clink of ice in a glass of homemade cordial, the quiet hum of a kitchen where simple, fresh ingredients are being prepared – these are the sounds of a late spring pantry. I call it my meditation, as I have little patience for early morning silence, but this, THIS fills my soul!

The Sight of Colour Fill your fruit bowl with vibrant strawberries from the roadside stalls, or a punnet of raspberries. The sight of these natural gems adds a splash of beauty to any kitchen. They don’t keep once picked, so eat quick.

The Feel of the Season Notice the changing textures – the crispness of a fresh lettuce leaf, the yielding softness of a steamed new potato, the delicate fragility of a wild garlic flower.

Late spring in Ireland is a season of gentle abundance. I would love for May to go on and on. The hedgerows filled with white flowers and blossom, the birds chattering calming to a parenting coo, and time to start keeping the weeds at bay. By aligning our pantries with nature's rhythm, we not only eat better but also cultivate a deeper connection to the land and the changing year. When I forget to notice these things, I feel like I have lost my mojo and that the days are passing too quickly. Read much more about the changing seasons in my book Half Light Half Dark.