April seasonal recipes
This time of year includes a bumper of seasonal treats, with a continued supply of leafy veg such as watercress, spinach and purple sprouting broccoli alongside the more surprising addition of spring mushrooms in the form of morels. With wondrous prawns also a star of the season, you’ll find more than enough reasons to celebrate this gorgeous time of year.
British asparagus comes into season in late April. Grab a bunch of spears and try an asparagus recipe or three.
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Asparagus
Asparagus, chorizo, pea and pickled cockle salad
Slice raw ribbons of asparagus to make this easy and filling salad. Serve with smoky chorizo, pickled cockles and peas for a light dinner.
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Carrots
Steamed carrots with spring onion and chive butter
Toss steamed carrots in a punchy spring onion and chive butter and sprinkle with toasted seeds for an easy side dish bursting with flavour.
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Easter
Four cheese, leek and walnut gratin
This multi-layered leek gratin is the ultimate creamy, cheesy side dish. Prep ahead then bake and serve with Easter lunch or a spring roast.
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Biscuits
Ottolenghi’s rhubarb and custard yo-yos (sandwich biscuits)
Yo-Yo biscuits are a beloved treat in Australia. Try Yotam Ottolenghi's rhubarb and custard version. Perfect for a spring baking session.
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Asparagus
Asparagus caesar salad
Asparagus is a glorious side for any springtime Sunday dinner, and this pretty caesar salad with quails eggs makes the most of its flavour.
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Cod
Confit cod with watercress velouté
Top chef Adam Byatt shares his culinary know-how in this impressive recipe for confit cod served with silky watercress velouté.
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April seasonal
Nettle rarebit crumpets with pickled radishes
Nettle rarebit crumpets served bubbling hot with quick-pickled radishes on the side make the perfect spring lunch or light supper.
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Dinner party starters
Asparagus and egg mayo toasts
This asparagus and egg mayo toasts recipe by Rosie Mackean is the ideal get-ahead starter for a spring dinner party.
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Brunch
Eggs benedict with wild garlic hollandaise and mortadella
Level up your eggs benedict with delicious, silky mortadella and a luscious wild garlic hollandaise. A wonderfully indulgent brunch dish.
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Beetroot
Coffee-baked beetroot with berry glaze
Earthy coffee-baked beetroot with a sweet berry glaze is an easy but impressive spring side dish. Try it alongside roast lamb for Easter.
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Scones
Wild garlic and cheddar scones
Give cheese scones a spring twist. These wild garlic scones pair the fresh punch of wild garlic with mature cheddar for an easy savoury bake.
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Steak
Peppered steak and charred radish salad
Steak and pepper is a match made in heaven – and this salad takes the combo to the next level with a double-pepper steak crust.
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Radishes
Spiced pickled radishes
Peppery radishes are beautiful when pickled, turning bright pink and retaining their satisfying crunch. Great in salads, or with cheese.
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Radishes
Smacked radishes
This radish side dish is a riff on the fiery and refreshing Sichuan dish, smacked cucumbers. Great served with other Chinese dishes.
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Radishes
Brown butter radishes and ricotta on toast
The peppery flavour of radishes contrasts beautifully with nutty brown butter and creamy ricotta in this simple lunch recipe.
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Spinach
Gennaro Contaldo’s cheesy spinach terrine
Gennaro Contaldo's cheesy spinach terrine makes a versatile lunch or light supper dish. This springtime dish is perfect for lunch al fresco.
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