April
It's April. Stocks of stored winter vegetables might be running thin, but there's plenty of optimism in the kitchen. Leafy young spinach leaves take over from hardy brassicas, while sprigs of rosemary make a tasteful addition to roasts and sauces. Wild salmon is sublime – all the more memorable when teamed with the first crop of Jersey Royal potatoes …
Crab
Weighty British crabs have a prized flavour - roll up your sleeves and cook your own
Wild garlic
Wild garlic grows in woodland, in near or among bluebells. Toss some into soups or risottos for a fresh garlicky flavour
Spinach
Tender and nutritious spinach leaves add freshness to spring cooking - serve as a side dish, or add to salad bowls for colour and flavour
Top Sponsored Searches
Advertisement
Also at their best
Jump to other months
