In between those April showers, spring has well & truly arrived in the kitchen as we start to see a lot more colour return.
Whilst the forced rhubarb season is coming to a close this month, we’re not far away from the greener stalks of outdoor grown rhubarb, which is great in jams, chutneys, crumbles & cakes.
April sees the return of all our favourite spring greens to our plates, think spring onions, rocket, sorrel, spinach, samphire & British grown asparagus is coming into it’s own alongside jersey royal new potatoes & carrots.
My star ingredient of April though has got to be the Wild Garlic (or Ramsons). You’ll find it growing along most woodlands up & down the country right now & it packs a punch in bott flavour & colour at this time of year.
For more tips on foraging for wild garlic, see my tips here.
Here are some recipes to make the most of the season: