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April

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

Leafy CELERY from the Fenlands, ST GEORGE’S MUSHROOMS foraged from woodlands and OUTDOOR RHUBARB — the first native fruit of the year...

Other Ingredients not to be Missed

  • Wild salmon
  • Sea trout
  • Elvers
  • Herring
  • Spring lamb
  • Gull’s eggs
  • Pheasant eggs
  • Spring greens
  • Purple-sprouting broccoli
  • Cornish early asparagus
  • Jersey royals
  • Cornish early potatoes
  • Wild garlic
  • Hogweed
  • Wild radish leaves
  • Netties
  • Bristly ox tongue
  • Sea purslane
  • Wild radish leaf
  • Morels

April brings us a bit closer to spring as we know it. The season might officially start in March, but from a culinary perspective it arrives much later. Even in April it’s just not quite warm enough for most spring veg. Instead we are relying on purple-sprouting broccoli, the last of the winter crops and good all-rounders, like celery.

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