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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/05/May-menu-feature-image-768x960.jpg)
The speedy feast with friends
![quick three course menu](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/04/speedy-feast-.jpg)
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/04/weekend-menu.jpg)
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/04/veg-menu.jpg)
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/04/outfoor-menu.jpg)
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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