What’s in season – April

April is a month of surprises; you can be fooled on day one, caught out by an unexpected downpour or two, happen upon a blanket of bluebells or crack open an Easter egg to discover yet more eggs inside. Discover what fruit and veg are in season in April and make the most of them with our recipe suggestions.

These April favourites will add balancing freshness to the table next to other seasonal stars like roast lamb, dried fruits, marzipan and, of course, lots and lots of chocolate eggs.

Now discover our best spring dinner ideas, top spring one-pots and spring salads for the new season. For a seasonal tipple to accompany your meal, try our spring cocktail recipes.

April seasonal produce

1. Radishes

Look for radishes that are firm and feel heavy for their size. If they come with their leafy tops on, all the better because you can eat those, too. If you’ve got trimmed radishes and still want to make this radish smørrebrød recipe, just substitute the rest of the radishes with a small handful of soft herbs like chives, tarragon or basil.

Tip

Try adding halved radishes to a stir-fry.They’ll need about 3-5 mins so add them towards the end of cooking. Great with pork and black bean sauce.

Visit our radish recipes for more ideas.

2. Rocket

This peppery leaf is easy to grow and extremely versatile. Use in a pesto, cook like spinach in quiches or frittatas or add generously to salads like this shaved fennel & rocket salad.

How to grow rocket

“Sow seeds in pots or in the ground, covered with a thin layer of soil, and water well. Within a few weeks you’ll be able to snip off leaves. They grow back about three or four times. Keep watering and cut flowering stems. Both flowers and seeds are edible.” Miranda Janatka, BBC Gardeners’ World Magazine

For more inspiration, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads.

3. Edible flowers

If you’re out picking, not all flowers are edible and some can be very toxic. Check the RHS website and if in doubt, leave them. If buying flowers, check they’re unsprayed (organic) and free from chemicals, or opt for packs of edible flowers available online or from some larger supermarkets. They make a showstopping finishing touch to lots of dishes, but you’ll need to add them at the last minute as they wilt quickly. Alternatively, try crystallising them for a more stable decoration.

How to crystallise flowers

Holding a flower or petal with tweezers, use a small paintbrush to paint both sides with lightly beaten egg white. Spoon over caster sugar and shake off the excess. Leave to dry for 3 hrs or overnight. Will keep for up to four weeks.

Try making our violet creams, topped with crystallised roses and violets or these delicate floral shortbread biscuits.

4. Round lettuce

With its crispness and subtle sweetness, round lettuce is well complemented by bitter cousins like little gem or endive in a salad, dressed in a mustard vinaigrette. Lots of lettuces cook well, too, so on a colder day try this light and flavourful soup.

How to make mustard vinaigrette

Whisk 2 tsp Dijon mustard with 3 tsp red wine vinegar. Season, then slowly add 2 tbsp sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in 4-5 chopped chives, then dress your salad.

Try these gochujang pork belly lettuce wraps or sticky pork lettuce wraps for another delicious way to enjoy this type of lettuce.

5. Rhubarb

Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour. Rhubarb grows in two crops. Forced rhubarb arrives earlier in the year and is grown in darkness, giving a more tender and delicate flavour of the two.

The second, called maincrop rhubarb, is grown outdoors and arrives in spring. Its stalks are deeper red and tinged with green, while its leaves are bright green. It has a more intense flavour and robust texture than the forced variety. Try recipes with spring rhubarb.