March

Spring has sprung! Daffodils bloom, lambs gambol, and the fields are bursting with goodness. Bright, crisp radishes and spring onions (scallions to the Yanks) arrive but say a sad farewell to leeks, moreish mussels, rabbit, parsnips and sprouts.

Eat your purples

PSB is going through a purple patch and rightly so, says Man of all Seasons, Tom Norrington-Davies.

Celebrate... cauliflower

Not only is it available all year round, it really does come in all these colours (we didn't believe it either so we've done a bit of research for you!)

Clamming up

Most people couldn’t describe a razor clam, as they can be tricky to find. But Tom Norrington-Davies thinks their flavour more than repays the effort of tracking them down.

Celebrate... radishes

Crunchy, peppery, juicy, colourful – with adjectives like these how could you resist the radishes? They've even got a festival in their honour!

Related to the horseradish and turnips, radishes are seasonal in the spring and summer months and come in a number of varieties, including the common red radish we know and love (or don't, in some cases – they are an acquired taste to many), and the white radish, which is also called a daikon, or mooli.

The French Breakfast variety is also popular: it's an elongated red-skinned radish with a white splash at the root end, and is generally milder.

Petite they may be but these pungent vegetables pack a punch in salads, their crispness adds texture to salads, and their green tops can also be used in cooking. Like other cruciferous species, such as broccoli, they're thought to have cancer-fighting properties.

Their global popularity may be down to the fact that they're very easy to grow; however, they are arguably the most revered in Oaxaca, Mexico when, on December 23rd, the town celebrates La Noche de los Rabanos or 'Radish Night'...