April
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.
Whether you regard them as food of the gods, or spawn of the devil, oysters are a unique culinary experience, and April is the last, best, month to eat them.
Days are longer (hooray), the sun is shining (we hope) – it's the month to revel in watercress, sample spinach, try turbot and make the most of oysters and purple sprouting broccoli.
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!
Celebrate Taroccos
Make the most of these special oranges while they're in season. Why? Because they're 'bloody' lovely.
Your average orange is available all year round, but this time of year sees the appearance of something a bit special.
Blood oranges from Italy are in season throughout spring, bringing great taste and health benefits, too. The Tarocco variety, grown on volcanic Sicilian soil, is the orange of choice for discerning Italians and boasts more vitamin C than any other orange. It’s also packed full of antioxidants called anthocyanins (red pigments that may help reduce various health risks) as well as 15% of your daily potassium intake and around a quarter of your daily fibre needs in a single orange.
What really marks the Tarocco out, however, is its exceptional sweetness and flavour, making it one of the very best ways to keep the doctor away.
Try this delicious. recipe with blood oranges
Rhubarb and blood orange crumble