May

There is an omelette in here. I don’t have to explain why, although I have done anyway. As with many of the recipes in this book, you can cook them at any time of the year, but this particular omelette encapsulates late spring or early summer. The fines herbes – chives, chervil, tarragon and parsley – are grassy, sweet, fragrant and delicate, and what the season is all about. You need a light touch to make a good omelette, and you need that same touch with the ingredients that present themselves at this time of year.