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New season:

Veg: Asparagus (mid-late April), lambs lettuce, watercress, rocket and other leaves (poly-tunnel), radishes, and peas

European veg: Apricots

Herbs: Rosemary

Foraged: Wild garlic, morels, pennywort, primrose, dandelion, and larch

Game/meat: Spring lamb

Fish: Cockles and mackerel

In season:

Veg: Spring onions, cauliflower, rhubarb, purple sprouting, cabbage, celeriac, sorrel, spring greens, celery, kale, parsnips, and Jersey royals

European veg: Sicilian lemons, and peppers

Herbs: Parsley, sorrel, and mint

Foraged: Hawthorn leaves, wood sorrel, jack by the hedge, and cleavers

Game/Meat: Rabbit, hare, and mutton

Fish: Crab, halibut, and oysters

Pantry:

Veg: Beetroot, carrots, and leeks

 

http://www.naturali.co.uk/ff-april.html

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For more of Tom’s recipes... Check out his new book

Eating
for
Pleasure,
People &
Planet

By TOM HUNT

Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

Tom Hunt

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Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.
Recipes
Films
Podcasts
Manifesto
Food Facts
Articles
Events
Catering / Consultancy
About
Tom Hunt is an award-winning chef, food writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He prioritises people and the environment within his work and believes in a world with a fair global food system where our actions benefit other people and nature. Learn more here.
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