Seasonal availability of ingredients

Appears in
British Food
British Food

By Mark Hix

Published 2005

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To help you make the most of our seasonal produce, I have listed British ingredients in the months in which I find they are at their best to eat.

January: sprats, Cornish cauliflower, forced rhubarb

February: purple sprouting broccoli, spring shallot shoots, Brussels sprouts, celeriac, leeks

March: new-season’s garlic, garlic shoots, nettles, sea kale

April: elvers, razor clams, guinea fowl and pheasant eggs, Jersey Royal potatoes, St George’s mushrooms, wild sorrel

May: crabs, gull’s eggs, asparagus, peas, broad beans, watercress