I don’t know about you but there is something about a bank holiday (an EXTRA day off work) that I LOVE. I don’t feel obliged to rush out and make the most of my time off by ticking things off my bucket list, or catching up with friends, or take advantage of the weather. It’s like a free pass, where I am perfectly entitled to spend the day lounging in the house or garden, putting my feet up and taking leisurely strolls with the dog. The best thing about days like these is planning a menu for the day, treating myself with wholesome, healthy foods and just enjoy pottering in the kitchen. Ideally, the bank holiday weather will allow me to enjoy my meals outside too!
Well, at Good Natured we are potty about food, so I thought it would be nice to encourage some leisurely pottering amongst our blog readers by helping to plan a May Day menu for you. Everything I have chosen is simple to prepare, giving you lots of time to put your feet up and relax!
ENJOY! 
BREAKFAST
A simple healthy start to the day, with a little bit of a treat.
Spread a Rye cracker with Mascarpone cheese and top with sliced Succulent Strawberries. You can even treat yourself and sprinkle a little brown sugar on top, if you fancy!
LUNCH
Baked Aubergine, Mozzarella and Tomato Stacks
Serves 4
2 aubergines, thickly sliced
4 tbsp olive oil
4 large Good Natured Tantalising Tomatoes, sliced
200 g mozzarella, sliced
small handful basil leaves
2 tbsp pine nuts, toasted
crisp green salad to serve
crusty bread
- Preheat the oven to 200°C (400°F) Gas Mark 6.
- Place the aubergine slices on a baking sheet, drizzle with olive oil and bake for 20 minutes until softened, turning once.
- Layer the slices of tomato and mozzarella with the aubergine slices and bake for another 3-5 minutes, until the cheese has melted.
- Scatter with basil leaves and pine nuts, and serve with a crisp green salad and crusty bread.
AFTERNOON TEA
Now if you feel like spending a bit of extra time in the kitchen you can do some baking. Try this delicious recipe!
Strawberry and Banana Oaty Muffins 
Makes 12
125 g plain flour
125 g plain wholemeal flour
2 tsp baking powder
100 g soft brown sugar
100 g Good Natured Succulent Strawberries, hulled and chopped
2 Good Natured Ban-tastic Bananas, chopped
100 ml groundnut oil
2 eggs
3 tbsp milk
- Preheat the oven to 190°C (375°F) Gas Mark 5.
- Line a 12 hole muffin tin with paper cases.
- Place the flours, baking powder and sugar in a large bowl.
- Stir in the chopped fruit.
- In a jug, whisk together the oil, eggs and milk.
- Stir the wet ingredients into the flour and fruit mixture and mix gently – do not over-mix.
- Spoon into paper cases and bake for 20-25 minutes.
- Cool on a rack.
DINNER
Mustard-crushed Potatoes with Pan-fried Mackerel
Serves 4
1 kg new potatoes, peeled and chopped
4 mackerel fillets
2 ½ tbsp olive oil
a small handful of parsley, chopped
2 tbsp wholegrain mustard
2 tsp creamed horseradish
2 tbsp chopped chives
- Cook the potatoes in a pan for around 12-15 minutes, until tender.
- Meanwhile, heat ½ tbsp olive oil in a frying pan and cook the mackerel for 3-4 minutes on each side.
- Drain the potatoes and return to the pan with the chopped parsley, mustard, horseradish and olive oil. Crush the potatoes lightly with a masher or the back of a fork
- Divide the potato between four warmed plates or shallow bowls and top each one with a mackerel fillet.
- Sprinkle with chopped chives to serve.