Seasonal Treats in April

There’s no denying spring is here, and although there’s not an overabundance of local produce, what we’ve got is pretty special. Here are four of the best…

English asparagus

There’s asparagus, and then there’s English asparagus. With a short but sweet season that starts officially on April 23 (St George’s Day) and runs through to the end of June, nothing else compares. Asparagus is best enjoyed fresh, as its sugars swiftly convert into tough starch once it’s picked, so English has the advantage over imports not only in food miles but also in flavour and tenderness. Before cooking, thoroughly wash to flush out any grit, chop off the woody ends, then either boil or steam, or roast drizzled in olive oil at 220°C for 10-20 minutes.

Jersey Royals

Always a harbinger of spring, Jersey Royals will be available towards the end of the month. Grown only in Jersey, they are fertilized with seaweed which adds tons of flavour, before being carefully hand-lifted. To eat, keep it simple – those thin, tasty skins can be left on after a gentle wash, and their waxy texture makes them perfect for boiling, steaming or frying (although if you’re feeling adventurous, they also make magnificent dauphinoise)

Mackerel

A real treat - mackerel are one of the cheapest fish you can buy, and one of the healthiest and most sustainable, too – rich in omega-3 essential fatty acids, which have been shown to help prevent heart disease and lower high blood pressure.

The classic way to cook them is pan-frying – add a splash of oil to the pan, and when it’s smoking hot, place the fillets skin-side down and cook until the skin is crisp and golden. Take the pan off the heat, flip the fillets over and leave to cook through for a couple more minutes.

Wild things: dandelions

Yes, they’re weeds, and yes, they’re everywhere – including your garden. But did you know dandelions are actually rather good to eat? Part of the same family as endives, they pack a similarly punchy, earthy flavour and are a great source of vitamins A, B, C, E and K. Enjoy their slightly bitter, peppery raw taste in a salad, or sauteed or steamed for a nutritious and milder serving of greens. You can also eat the flowers raw – they look beautiful in a salad – or fried in a thin batter to make fritters. It’s worth noting, however, that the French call them “pissenlit”, as they have a mild diuretic effect, so it’s best not to eat them too close to bedtime!

April’s Shopping List

Asparagus, Beetroot, Broccoli, Brown crab, Cabbages, Cauliflowers, Cucumber, Jersey new potatoes, Jerusalem artichoke, Kale, Leeks, Lettuce, Mackerel, Radishes, Rhubarb, Wild salmon, Spring greens, Spring onions, Turnips, Watercress