What’s In Season This April?

Eating seasonally is not only good for the planet, it tastes better – plus it tends to be cheaper too. Stay in-the-know with what’s in season with our monthly column, where plant-based chef Bettina Campolucci Bordi will share her favourite ingredients for the season ahead, plus a recipe.

Seasonal Food April: Fruits & Vegetables To Cook With This Spring

Happy April,

It feels like we are finally on the verge of spring! We have had some teasingly warm days with a few rainy ones scattered but it is the most hopeful I have been for sunny days to come. Lighter days and longer days, prominent bird song and flowering buds are a telltale sign that we have so much to look forward to.

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The ultimate seasonal treat for April is asparagus. Enjoy it while you can as the season for British crops only lasts about six weeks. The ground should be warm now for sowing all sorts of hardy veg outside and you can start tender crops off indoors. It is one of my favourite seasons as it is full of hope and many delicious things to come onto our plates. 

You can also enjoy:

• Broccoli
• Purple sprouting broccoli
• Jersey Royal new potatoes
• Salad leaves
• Radishes
• Rocket
• Wild nettles
• Samphire
• Spinach 
• Spring onions
• Watercress

Bright pink forced rhubarb gives way to outdoor grown rhubarb this month. It’s well worth experimenting with desserts, bakes, salads, pickles and on breakfast, but that’s about as far as it goes for seasonal, fresh fruit this month. As far as best imported fruit it is Alfonso Mango season and pineapple season. This first being my absolute favourite. 

It’s also wild garlic season! Wild garlic is easily identifiable by its looks and its delicious smell. There are plenty of ideas around how to use this delicious ingredient. I love making a pesto that can be drizzled on salads, pizzas, flatbreads, soups and stews.

Recipe: Wild Garlic Pesto

Ingredients:

• 200g wild garlic, washed
• 400ml olive oil
• 150g cashews
• 1 tsp salt
• Juice of 1 lime
• Pinch of pepper

Method:

1. Add all ingredients to a blender or food processor and blitz until smooth.
2. Pour into a glass jar, top with ½ cm olive oil to lock in the freshness of the pesto, add a lid and store in the fridge.