GREEN SHOOTS

April means it’s offcially spring, an exciting and joyful time for British produce. The days are milder and with it, the vegetables fresher. Stars of the show are radishes, new potatoes and asparagus, especially as little needs doing to enhance their flavours and interesting textures.

Radishes have a refreshing crunch and peppery taste, which means they team well with creamy, dairy-based foods like butter, yogurt and cheese. In the recipe on page 99 we’ve paired them with a feta and Greek yogurt dip, which is topped with herbs and oil – raw radishes are perfect for dunking. Make the most of your homegrown crop throughout the year by pickling them – they’re delicious piled into tacos or tossed through salads.

Small new potatoes are ready to be dug up in April. They’re especially good boiled and tossed in salads, or served