Meat & Fish
Lamb - Should be available towards the end of April & plentiful from May.
Beef & Pork - Good value in March.
Chicken & Turkey - Very good in April although turkey may be more expensive at Easter.
Prawns - Coming back into season from April, buy them fresh rather than frozen for more flavour. Serve peeled with a squeeze of lemon juice & buttered brown bread.
Brown Crab - Coming back into season. The meat in the body is rich & creamy with whiter & fl akier meat in the claws.
Sea Trout - In full season from April. Buy Scottish rather than frozen Canadian & eat the same day as you buy. Poach slowly in 1 pint of white wine, 1 pint of water, 1 tbsp white wine vinegar, chopped onion, carrot, leak, herbs & seasoning.
Salmon & River Trout - At their best from May. Poach slowly in 1 pint of white wine, 1 pint of water, 1 tbsp white wine vinegar, chopped onion, carrot, leek, herbs & seasoning
Whitebait - Starting a new season from April, dip in milk & shake in a paper bag with flour. Fry quickly with a little garlic & serve with a squeeze of lemon juice.
Mackerel & Halibut - Still very nice this time of year.
Mussels & Scallops - Price should drop towards the end of March.
Lemon Sole, Flounder & Brill - The only white fish worth eating this month.
Lobster - Coming back into season from May but is expensive.
Dover Sole - Back in season from May, tastes best when grilled.
