In Season: April

RawVeganBlonde

These days, we can eat almost any food at any time of the year, regardless of where in the world we find ourselves, or the time of year. However, fresh, local and in-season undeniably tastes much better, not to mention saving huge amounts of energy on transport or manipulating a greenhouse environment artificially. Now, I'm not about to give up the bananas I purchase by the armful each week, or sacrifice my quinoa and almond milk habits, but where possible, I do keep an eye out from where foods come from. To help you keep track of what is growing when, I;m making a list of in season foods as the year progresses. As a Brit girl, I'll focus on the UK produce, but I'll also give mention to European foods for products that haven't clocked up *quite* as many air and sea miles. ;)

In Season: April

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Veg: broccoli, purple-spouting broccoli, new Jersey Royal potatoes, radishes, rocket, first salad leaves, samphire, spring onions, watercress, wild nettle

Fruit: rhubarb.

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Herbs: chives, dill, sorrel.

Seafood: cockles, crab, langoustine, lobster, plaice, prawns, red mullet, salmon, sea trout, whitebait.

Meat: lamb, wood pigeon.

Meal Suggestions

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Samphire is a type of fleshy seaweed that is salty and delicious. It goes without saying that this will go will with seafood, particularly with a grilled plaice. However, I also like it's saltiness paired with, or in, a quiche filled with in-season veg. For a vegan alternative, try with new Jersey Royals, lemon and olive oil.

Dark, peppery leaves such as watercress makes a beautiful and quick soup. A squeeze of alkalising lemon is essential to cut in some fresh zesty flavour. Try making this soup with a mix of watercress, spinach, rocket and any other leaves that are going spare.

Wood-smoked salmon and dill are a match made in heaven. Have on top of rye bread with cream cheese for a simple, yet sophisticated brunch.