In Season: April

Silence seems to be the order of the day here, at the moment. So far, 2014 has been unrelenting in pace, throwing us all forward quicker than we’d perhaps like, hurling challenges to clamber back up from like we’re playing the Takeshi’s Castle of Life. My tiredness levels have reached the point where last night I even dreamed about sleeping, and when asked what my plans for the week are, said, “I’m cooking two of my friends for dinner tomorrow.” Sorry guys, looks like you’ll be on the table, not at the table.

I’ll get back to cooking properly soon, but for now it’s all a little uninspiring. The latest vegetable obsession – I’m a latecomer to this non-beige food party – has seen me wielding a julienne peeler at every courgette I can find. Honestly, courgettes are a revelation, but as much as I’d love to pretend that’s all I’ve been eating to fuel these long days, the chocolate smudges on my jeans tell a different story. A couple of nights ago I definitely gave life to the Frankentoastie, the gooey marriage of brie and Easter egg chocolate – the best kind, and we all know it – between two seeded slices. No regrets.

So instead of inflicting my recent bizarre meals upon you, here’s a little guide to what’s in season this month, and what you might like to cook with it. There are some absolute gems in here.



Asparagus is totally new to me. After seeing a hell of a lot of hype over asparagus season, I decided to give it a go, and oh boy was it worth the risk. Quick pan fry + sprinkled with sea salt = happy asparagus season.

Three-Ingredient Asparagus Tart – Simple Provisions

Vegan lemon asparagus risotto – Food52

Asparagus, goats cheese and lemon pasta – Smitten Kitchen

Asparagus quesadilla lasagna – Pinch of Yum

Broccoli (including purple sprouting broccoli)

Purple Sprouting Broccoli & Sprout Gratin | Natural Kitchen AdventuresPurple sprouting broccoli and sprout gratin – Natural Kitchen Adventures (pictured)

Broccoli and cheddar grilled cheese – I am a food blog

Broccoli pesto – Green Kitchen Stories


Shaved cauliflower salad – Happyolks

Cauliflower gratin – Feasting at Home

Spiced cauliflower “couscous” – Love & Lemons

Cauliflower and caramelized onion tart – Smitten Kitchen


With spring upon us, it’s time to kiss goodbye to kale for a few months. Let’s make the most of it.

Remarkable garlic kale – Eating With My Fingers

Sausage and kale stuffed shells – Shutterbean

Rumbledethumps – Abel & Cole


Rhubarb and Rye-Cinnamon Tartlets | Top With Cinnamon

Forced rhubarb is out and in-season rhubarb is, well, in.

Rhubarb and rye-cinnamon tartlets – Top With Cinnamon (pictured)

Spicy rhubarb margaritas – A Cozy Kitchen for Etsy

Roasted strawberry rhubarb ice cream cake – Not Without Salt

Rhubarb curd – The Kitchn (!!!)

Rhubarb and vanilla jam – What Should I Eat For Breakfast Today


3 thoughts on “In Season: April

  1. alittleluciousnessRosie says:

    Ah, what a lovely blog – I’ve only just found it! And I love this post, it’s so importantly to eat seasonally, but we get so spoilt with the availability of produce all year, it just tastes so much better in season! I do pop up restaurants at my home in West London that focus on using British, seasonal ingredients – link here if you’re interested to know more…

    Rosie xx

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