Eating seasonally in April and make the most of April’s brilliant British produce

spring onions, asparagus and radishes

This month we’re encouraging you to enjoy eating seasonally in April, with a roundup of our seasonal brilliant British produce.

We often take it for granted that we can eat whatever fruit and vegetables we fancy, all year round. The convenience of buying our food now means that many of us no longer know when different British produce is at its best.

Each month we will be encouraging you to eat with the seasons and enjoy the brilliant British produce on offer, with a roundup of ingredients to use and meals to make.

Not only will you appreciate the ingredients more, but seasonal eating can also be better for your health and the environment, easier on your wallet and most importantly it tends to taste better too!

So, what’s in season in the UK in April?

With the start of Spring, comes a (hopefully) warming of the weather and a variety of fresh ingredients to use.

Asparagus

The most-well known of these for its seasonality is Asparagus and it’s one of the first plants to greet us in the springtime. Did you know that it takes 2 to 3 years for newly planted asparagus to get started? And, once established, the tender spears will return year after year for up to 20 years?

This month why not use Boosh Organic Chicken Bone Broth in a chicken and asparagus pie or a creamy asparagus soup to make the most of the short asparagus season, which only runs until June.

Jersey Royals

Another incredibly special ingredient that makes its appearance in April is the Jersey Royal potato. With its own PDO (Protected Designation of Origin) since 1996, the Jersey Royal is only authentic if it’s grown, prepared and processed on the island of Jersey, using traditional methods. The growing fields of this special little potato are covered in locally collected seaweed. This not only provides an excellent source of organic fertiliser, but the salt content of the seaweed enhances their flavour.

We would recommend serving them roasted in rosemary and garlic alongside a joint of beef and fresh spring vegetables. We’ll be enjoying ours with some gravy, made using Boosh Organic Beef Bone Broth instead of standard stock.

Herbs and leaves

A whole host of herbs and leaves are at their best from April, including basil, chives, dill, rocket, spinach and spring onions.

Spring onions are a main ingredient in many Asian dishes, where they brings a mild onion flavour and pair perfectly with ginger. Try them in our nourishing chicken noodle soup recipe, which uses Boosh Chilli & Lemongrass Organic Chicken Bone Broth to add a little extra spice and plenty of nutrients.

What will you be making this month to enjoy eating with the seasons and to make the most of April’s brilliant British produce on offer?