Season’s eatings: What to cook and eat in April
As April tiptoes in with its unpredictable weather and occasional bursts of pub garden-worthy sunshine, the UK’s culinary scene bursts into a riot of seasonal delights. Among the star-studded lineup are the divas of the veggie world: Jersey Royal potatoes, asparagus, watercress, rhubarb and radishes. Embracing these seasonal delights not only ensures fresher, more flavourful meals but also supports sustainable eating practices by reducing reliance on imported produce and minimising carbon footprints. Huzzah!
Jersey Royal potatoes, traditionally grown on the eponymous island in the English Channel, are celebrated for their delicate skins, buttery flesh and short season. Paired with crisp broad beans, peppery rocket (both also in season) and a tangy wild garlic dressing (from all that foraging I told you to do), they shine in a vibrant salad that encapsulates the essence of spring.
Watercress, with its peppery bite and vibrant green leaves, adds depth to dishes like our pan-fried trout with a zesty watercress sauce. This recipe not only celebrates the seasonality of watercress, but also promotes sustainability by swapping out no-no salmon for yes-please trout and incorporating other seasonal ingredients like dill and the aforementioned Jersey Royals.
Rhubarb, with its tart flavour and striking ruby-red stalks, takes centre-stage in a tangy compote infused with orange, cardamom and vanilla. Spooned over porridge or yoghurt, it offers a taste of spring’s bounty long after the season’s ended.
Radishes, known for their eye-popping colour and crunchy bite, are elevated in a quick-pickled rendition that adds a tangy crunch to smoked mackerel and horseradish cream on rye bread. This dish not only showcases the versatility of radishes and underscores the importance of eating seasonality, but it’s also on the
