In among the bluebells, you’ll find one of nature’s best spring foods – wild garlic. The leaves add a wonderfully subtle, tangy flavour to sandwiches, salads, stir-fries and soups, says Tom Norrington-Davies.

It's back! From April-October this powerhouse of a vegetable should be piled high on our plates. Rejoice.

Peasant food? Pah! In our eyes they're worthy of a knighthood. Potatoes are brimming with goodness and are, quite possibly, the ultimate comfort food.

For many, spinach is the stuff of schoolday nightmares; a soggy reminder of all that's wrong with poorly cooked food. But this much-maligned vegetable is very popular at delicious., so spinach-spurners, we beseech you – make it your friend!

Make the most of these special oranges while they're in season. Why? Because they're 'bloody' lovely.