Eat Spring
With the arrival of Spring comes the promise of longer days and tempting fresh produce.
March
Vegetables:
Brussels sprouts, cauliflower, celeriac, Jerusalem artichoke, kale, leeks, onions, parsnips, purple sprouting broccoli, salsify, swede
Fruit:
Rhubarb
Meat:
Spring lamb
Fish and seafood:
Clam, dab, dover sole, grey gurnard, halibut, herring, John Dory, langoustine, lemon sole, lobster, monkfish?, mussel, oyster, prawn, red gurnard, red mullet, salmon, scallops (king), shrimp, turbot, whelk, whitebait, winkles
April
Vegetables:
Basil, broccoli, cabbage, cauliflower, celeriac, chives, dill, lettuce and salad leaves, new potatoes, onions, purple sprouting broccoli, radish, sorrel, spring greens, watercress
Fruit:
Rhubarb
Meat:
Spring lamb, wood pigeon
Fish and Shellfish:
Clam, coley, crab, herring, langoustine, lobster, plaice, prawn, red mullet, salmon, brown trout, shrimp, whelk, whitebait
May
Vegetables:
Asparagus, broccoli, cabbage, chervil, chives, coriander, dill, globe artichoke, lettuce (and salad leaves), mint, nasturtium, new potatoes, onions, oregano, parsley, peas, radishes, rocket, rosemary, sorrel, spring greens, spring onions, tarragon, watercress
Fruit:
Rhubarb
Meat:
Spring lamb, wood pigeon
Fish and shellfish:
Cod, coley, crab, flounder, haddock, herring, lobster, plaice, pollack, prawn, salmon, brown trout, shrimp, whelks, whitebait