Spring is in the air and the garden is waking up! We’re so excited to dive into all the beautiful early summer produce, which is ripening at this very moment. And right now, some real Great British gems are at their very best.
Look out for seasonal vegetables in the shops, and dish up a few spring-time classics.
The joy of digging up the first new potatoes in April is hard to beat. Whether or not you grow your own, a simple New potato and trout salad shows off the gorgeous seasonal spud at its best. Or, team with salmon, green beans, eggs and olives in this lovely Salmon Nicoise salad.
|More seasonal vegetables: Jamie’s spring minestrone recipe
The main field-crop of rhubarb is coming into season throughout April, which means an abundance of fragrant spears, just crying out to be stewed and served with shortbread and homemade custard. Less sweet than forced rhubarb, field rhubarb also works brilliantly in savoury dishes such as roast lamb.
Hearty, vibrant spring greens are super tasty right now. We can’t get enough of them finely shredded and lightly fried, then added to spaghetti with garlic and lemon – delicious! Or pair them with a veggie curry for a brilliant April midweek dinner.