Vegetables
Spring Greens - In season until May. Check your spring greens & not leftovers from winter, minimal cooking to serve as a veg or stir fry with spring onions, mushrooms & pork.
Jersey Royal Potatoes - In the shops by mid April, steam or boil, butter them & serve with chopped parsley. For the best potato salad chop up the potatoes when they are just cooked through then toss in vinaigrette & add finely chopped spring onions or chives.
Purple Sprouting Broccoli - At its prime from April.
Asparagus - Available in abundance through May.
Aubergine - New English season just starting, excellent flavour.
Broad Beans - Should be coming into season by third week in May.
Chicory - Sharp & flavoursome in May when red & white varieties are available. Works well in salads or served with cheese & seasonal fruits or stir fry with celeriac & a seasonal green.
Brussels Sprouts - Coming to the end of their season in March, avoid large & yellowing brussels. Don't overcook, keep firm & dark green when served, serve with nutmeg & butter. Try brussels from Spain or Italy.
Cauliflower - Avoid caulis with patches of black where they have caught a late frost. Boil for 5-8 mins in water adding a large squeeze of lemon juice. Toss in white wine vinegar while warm & add some almonds & raisins.
White Cabbage - Fine until April. Young spring cabbages are bursting with flavour in May. Shred for quick stir fries.
Red Cabbage - Cook with apples for a fine flavour.
Leeks - Should be fine until April, if they look yellow don't buy them. Ideal for soups or served with a cheese sauce. At the end of their season from late April, buy the thin leaks.
Carrots - Buy bunches of small new season carrots with leaves.
Peas - Should be in season by the end of May. Perfect with new potatoes or fresh salmon.
Purple Sprouting Broccoli - Still in season & more likely to survive the winter weather than most vegetables.
Celeraic - In season until the end of March.
Spring Onions - The first of the new seasons crop should appear the end of March. Look for Look for pale green tails. At their peak from May.
Rocket - One of the tangiest of salad vegetables, great added to any mix of leaves. Delicious served with shavings of parmesan cheese.
Cucumbers - Forced cucumbers should be available before the end of March although they will probably have little flavour. A new season from April, lovely in sandwiches. Soak slices in white wine vinegar for 5 minutes for extra flavour. Chop cucumber into small chunks with mint & mix with natural yogurt & a squeeze of lemon, serve with a a curry.
Watercress - At its best in bunches, not cellophane packs.
