There’s an irresistible simplicity to spring, and I love leaning into all of its green-ness. The heavier, comforting dishes of winter give way to something lighter, brighter and altogether fresher. And with it comes the start of one of my favourite seasons: asparagus.
JUST IN: asparagus (end of month), field rhubarb, hispi cabbage, jersey royals, pak choi, watercress
STAYING IN SEASON: carrots, cauliflower, garlic, purple sprouting broccoli, radishes, sorrel, spinach, spring greens, spring onions, wild garlic
LAST MONTH TO ENJOY: apples, beetroot, endive, leeks, nettles, rhubarb (forced)
Some April recipes:
