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In season recipes: What to cook in April

Those who love April’s seasonal bounty are no fools as this month sees some of the best-of-British at the peak of their powers. We’ve pulled together some delicious recipes with handy cooking tips underneath so you can make the most of these seasonal ingredients this month.

SPICED LAMB CUTLETS WITH A JERSEY ROYALS

These spiced lamb cutlets with a Jersey Royal, radish and watercress salad combine two of the season’s top ingredients for sensational results.

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Rhubarb, almond and polenta upside-down cake

This works both as an afternoon pick-me-up or an indulgent dessert.

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Jersey royal topped lamb hotpot

Another way to eat these tasty potatoes while you can; use them to top stews, pies and hotpots!

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Roasted shawarma chicken with spring onions and grains

Featuring ginger, turmeric and chilli, shawarma paste is a spicy, warming blend that’s fantastic for kebabs too.

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Jersey royal, Tenderstem and watercress salad

A triple whammy of seasonal delights all brought together with a creamy hollandaise.

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Maximise the flavour from April’s finest with these quick and easy-to-follow seasonal ingredient tips and hints:

RHUBARB

Who doesn’t love rhubarb? For a quick dessert, cut stalks into equal lengths, add a dusting of caster sugar, a squeeze of orange juice and grating of zest, and roast at 200oC/180oC fan/Gas Mark 6, for 15-20 mins until tender, then serve with vanilla ice cream; stir into whipped cream with crumbled meringues for a twist on Eton Mess; or spoon over porridge.

LAMB

This is the best time of year for tender, mild lamb, so cook it simply to let that delicate texture and flavour shine through. Make an oregano, lemon zest and olive oil marinade for chops, cutlets or loin steaks, then pan-fry them over a high heat, until golden on the outside, but still pink inside. Delicious served with peas and Jersey Royals, dressed with lemon juice, olive oil and mint. For a more warming dish, brown diced lamb shoulder or leg in a pan with a little oil, then deglaze with wine, before adding some stock, rounds of leek, quartered new potatoes and some young carrots. Simmer until tender, adding peas, parsley and a dollop of dijon mustard for a couple of mins at the end.

RADISHES

The crisp, fresh pepperines of radishes adds a lovely crunch and heat to a simple leafy salad. Or serve them as part of a dip platter, using them to scoop up hummus or tzatziki. Alternatively, try pickling thin radish slices in equal parts mirin and Japanese vinegar, adding a little caster sugar for sweetness. The pickle will be ready to use in 30 mins, the time it takes to grill some fish, or prepare a healthy poke bowl to eat them with. Roasted, they are transformed, their fieriness mellowed and sweetness accentuated.

JERSEY ROYAL POTATOES

Nutty, earthy Jersey Royals have a short season, so to make the most of them now. They are lovely roasted, as in the lamb recipe on page 7, and also in salads. Just give them a good scrub under cold water then boil them whole. Dropping a garlic clove into the water is a chef’s trick that will add subtle flavour as they cook. Drain, then dress them with a mustard vinaigrette, crème fraîche and dill, or a chopped mint, olive oil and lemon dressing; but do it immediately, so the potatoes can draw in the flavours as they cool. 

SPRING ONIONS

Begin any stir fry with some chopped garlic, ginger, chilli and spring onions wooshed in a little oil over a high heat, and you’re off to a great start. Or scatter in a handful of shredded spring onions at the end of cooking. Shredded, they can also be added to a mixed herb and tomato salad, or stirred into mashed avocado with lime juice, coriander and chilli, for a quick guacamole. You can also roast them, as we did in the chicken recipe on page 11, or char them whole on a BBQ and serve on toasted sourdough with goat’s cheese and a drizzle of honey.

WATERCRESS

If you like salads that pack a punch, then watercress with its guaranteed spiciness is the leaf for you. Balance the flavours by making a dressing that has both sharpness (lemon or sherry vinegar, say) and a touch of sweetness (honey or maple syrup work well). Use it instead of basil to make a fiery pesto, blitz it into steaming stock with a handful of peas for an instant soup or chop it finely and stir into buttery mashed potatoes.


Browse our April in season produce on-site here.

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