In Season | Spring

Savour delicious green vegetables, leafy salads and young carrots, while the first asparagus crops and wild garlic are worth the winter wait.

March heralds in garden rhubarb crops, and more sturdy vegetable such as leeks and kale, while curly leaf and flat leaf parsley, mint and sorrel survive the early springtime frosts. Seafood lovers can look forward to succulent lobster in March, followed by cockles in April.

The brighter colours of spring begin to break through in April, with Rosemary producing lovely blue scented flowers, vibrant green spinach leaves and purple sprouting broccoli.

The first delicious deep red cherries emerge in May and you can also find crisp and salty samphire for salads or fish dishes. Fish really come into season in May, when you can serve up lemon sole, sardines, sea bass and sea trout.

March

Fruit - Rhubarb

Veg - Beetroot, Broccoli (purple), Brussels sprouts, Carrots, Cauliflower, Kale, Leeks, Mushrooms, Radishes, Spring greens, Watercress

Game - Wild Trout

Fish & Seafood - Lobster, Sardines

Herbs - Mint, Sorrel

April

Fruit - Rhubarb

Veg - Broccoli (purple), Carrots, Cauliflower, Kale, Leeks, Morel Mushrooms, Mushrooms, Radishes, Spring greens, Spinach, Watercress

Game - Wild Trout

Fish & Seafood - Cockles

Herbs - Rosemary, Wild Garlic

Meat & Poultry - Spring Lamb

May

Fruit - Cherries, Rhubarb

Veg - Asparagus, Broad Beans, Cauliflower, Lettuce, Mushrooms, New carrots, New potatoes, Radishes, Spinach, Spring greens, Watercress

Game - Duck, Wild Trout

Fish & Seafood - Lemon sole, Sardines, Sea bass, Sea trout

Herbs - Mint, Parsley, Samphire