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.

Celebrate Jersey Royal new potatoes

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.

Make the most of oysters

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.

April seasonal foods

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.

Celebrate spinach

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.

Celebrate watercress

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

Where do we begin to wax lyrical about the benefits of eating watercress? Well, there are the vitamins – A, B1, B6, C and E. Then there are the minerals – iron, magnesium, manganese, not to mention the caratoids lutein and zeaxanthin, and the flavanoid quercetin, which is also an antioxidant.

Embrace this green goddess as part of a healthy diet (come on, it's a superfood not a magic potion) and you can expect clear skin, bright eyes – even a bushy tail (if you're a squirrel).

But if you're reading this it's probably because you're a foodie like the delicious. team. So let's talk taste and recipes. We love the mild, peppery heat of watercress, and its versatility – it's the perfect greenery for salads, adds flavour to soups and pies, injects colour to a starter or main course (especially to fish) and to stir-frys, crunch to sandwiches and wraps and – if that's not all – it makes the prettiest of garnishes.

If you're still not convinced then, alas, we cannot help you. These lovely pics might still be able to change your mind, though.