The weather's getting warmer, daffodils are popping up and we've got an extra hour of sunlight in the evening. It's official — it's finally spring.
We’re celebrating the warmer weather and longer days with some of April's best seasonal produce and our favourite recipes that let the ingredients shine.
From creamy cauliflower curries to rhubarb-packed ice cream and spring onion frittata, see in the season using the best of April's produce.
Through the colder months, crabs either leave the bay or aren’t feeding, so they become harder to fish. But delicious crab suits spring and summer recipes best anyway, making now the perfect time to cash in on the sweet, fleshy meat.
It's officially the time of year to load up your salad drawer if you've been skimping over winter: peppery rocket, sweet watercress and tender spring onions are at their best.
Spring onions take a relatively short time to grow, making them one of the earliest of the spring harvests. Why not have a crack at our spring onion and asparagus frittata with a fresh side salad dressed in balsamic vinegar?
Watercress grows best in consistently wet soil, making it the perfect crop to soak up all those April showers.
Our super fresh watercress and feta flatbreads are seasoned with fragrant za’atar, dotted with salty feta and olives and piled high with gorgeous, seasonal watercress. Fresh and flavourful, these flatbreads make a great lunch or snack.
Cauliflower is making a comeback, from last-resort veg to social media sensation. It's especially popular on the vegetarian food scene, popping up as everything from veggie buffalo wings to cheese-crusted roast dinner centrepieces. It thrives in consistently cool temperatures, making March and April prime growing time.
This creamy cauliflower curry is both affordable, and made of store cupboard essentials you’ll probably already have at home. Serve with rice or naan and our quick pickles for a midweek dinner both meat eaters and veggies will love.
Rhubarb is one of the only British vegetables (surprise! It's actually a vegetable...) that can grow all year round.
From January to March, rhubarb is grown in the dark to keep it tender (too much exposure to the sun makes it tough). This rhubarb, known as ‘forced’ rhubarb, can be recognised by its beautiful crimson colour and tender stems that make great compotes and work well in desserts.
From April, forced rhubarb is replaced by the field-grown variety, known for being more flavourful with a delicate tartness that works in everything from dramatic desserts to fruity sauces for roast meat.
Made with fresh rhubarb and sprinkled with a warm oaty crumble, this luxurious ice cream is seriously easy to put together. Any leftover ice cream will keep in the freezer for a couple of weeks — if it lasts that long!