4 three-course menus for May

With not one but two bank holiday weekends in May, there are plenty of opportunities to invite your friends round, crack open a bottle of sparkling and celebrate the joys of spring… and no work on a Monday.

So whether it’s an al fresco feast, impromptu lunch, indulgent dinner party or vegetarian get-together, we have four fantastic three-course menus for you to try.

4 three-course menus for May

The speedy feast with friends

quick three course menu
Starter: asparagus and parma ham toasts; Main: crab linguine; Dessert: frozen yogurt


Invited friends over for an impromptu weekend lunch? Keep your cool with a speedy feast that can be put together in 30 minutes.

Start with grilled asparagus and parma ham on toast, move on to a luxurious plate of crab linguine with parsley and chilli and finish with refreshing pots of our instant fruity frozen yogurt.

The dinner party menu to impress

impressive three-course menu
Starter: asparagus soufflé; Main: herby roast chicken Dessert: rhubarb and almond tart


Treat dinner party guests to light-as-air asparagus soufflés, make your own basil, mint and pistachio pesto for this herby roast chicken and indulge in a slice of rhubarb, vanilla and almond tart to round it all off.

The vegetarian menu

vegetarian three-course menu
Starter: watercress and radish soup; Main: asparagus risotto; Dessert: Campari granita


Every element of our vegetarian menu is fresh-tasting, fuss-free and full of flavour. Cleanse your palate with a starter of chilled radish, watercress and tahini yogurt soup, perk up the senses with a minty asparagus, pecorino and lemon risotto, then finish on a boozy note and make our Campari and grapefruit granita.

The al fresco menu

barbecue three-course menu
Starter: griddled asparagus with sauce gribiche; Main: barbecued leg of lamb; Dessert: gin and tonic cheesecake


In the hope that May begins to feel a little warmer, we’ve concocted an al fresco menu for a warm weekend.

Move your cooking outside and get the beers in – it’s barbecue time! Try our menu featuring griddled asparagus with sauce gribiche on toast to start, lemon, thyme and fennel butterflied leg of lamb for the main and a boozy gin and tonic cheesecake dessert.

Want more? Browse the rest of our May seasonal recipes and create your own marvellous three-course menu.

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