EAT THE SEASONS: APRIL

Despite the arrival of warmer weather, springtime is a very lean period for British fruit and veg. Known as the 'hungry gap', it is the time in between the end of winter crops and the harvest of new season's veg. 

See a selection of what's in season and recipe ideas below:

  
SPRING GREENS: Did you know these are actually a cabbage? Delicious sliced, steamed and drizzled with melted butter or olive oil alongside any of our dishes.
 
RHUBARB: following the winter season of 'forced' rhubarb, field-grown rhubarb is harvested from April onwards. I'll be testing this Rhubarb Frangipane Tart this weekend.
 
ASPARAGUS: the asparagus season in the UK is short - make the most of it between late April and late June. An Asparagus Omelette makes a really nice and easy seasonal supper.
PURPLE SPROUTING BROCCOLI: reaching the end of it's season, but is available throughout April. Delicious steamed and drizzled with melted butter or olive oil alongside any of our dishes.
 
NEW POTATOES: such as Jersey Royals. I love this recipe for Rosemary Roasted Jersey Royals with our Pork & Fennel Meatballs
WILD GARLIC: add a potent garlic punch to salads and sandwiches, or try a Roast Squash & Wild Garlic Risotto 

IN YOUR BOX