Seasonal in April

As I am writing this I can look up and see the sun shining brightly outside my window. This is a nice change because it also alternately snows and rains quite a bit randomly.

Whether the weather lends me to believe it or not, it is April, the clocks have changed, the days are getting longer, we no longer get up and go to bed in the dark, and have more time to enjoy whatever bounty is in season.

And, yes, there are plenty of amazing things in season to enjoy, lamb, rabbit, and a massive range of spring green leafery…


Birds and beasts

It’s the spring, the rabbits are rampant and just as last month the lambs are lolloping about gleefully. Stick one of either into the oven to make yourself and your guests just as gleeful.

Just remember that spring lamb is delicate and has less fat than it will get later in the year, so be careful not to overpower or to overcook it. Oh, and venison is on the way out of season, so make the most of it while it is still around.

Lamb
Rabbit
Venison
Wood pigeon

Creatures from the deep

Sardines are much maligned and I’m not a fan at all, BUT they are cheap and a really versatile fish that is full of flavour. If they are your thing then they are at their absolute best at this time of the year.

Crab and lobster, both of which I do actually like, are also great and widely available,

Crab
Cockles
Lobster
Prawns
Salmon
Sardines
Sea trout

The fruits of the earth

Hopefully it is time to move on from the hearty goodness of wintry food and leap into spring, with plenty of green leaves. Lettuces, watercress, rocket and spinach are all shooting out of the ground all over the place and are the basis of a thousand great salads.

Cauliflower is at its best as well, crispy and full of fresh flavour. Just be careful not to overcook it!

Artichokes
Asparagus
Carrots
Cauliflower
Chicory
Dandelion greens
Fava beans
Horseradish
Leeks (end of season)
Lettuce
Morels
Peas
Purple sprouting broccoli
Radishes
Rhubarb
Rocket
Sorrel
Spinach
Spring onion
Turnips
Watercress
Wild garlic

Open the windows and spring in, or even go outside and embrace it. Whip up some wonderful salads and maybe some barbecued shrimp and rabbit, and enjoy the all too brief months where new things shoot constantly into season.

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