What's in SEASON

As we spring into April there’s a wealth of fresh ingredients to enjoy – look out for new ways to use them throughout this issue...

* CRAB The best crabmeat is ‘hand-picked’, so choose British pot-caught crab for the most sustainable option. Crab has a subtle flavour so make it the star of the show – a traditional dressed crab is a excellent quick and easy starter that will delight your guests.

* JERSEY ROYALS The boys are back in town. This little and nutty-flavoured new potato variety is grown exclusively on the island of Jersey, where the climate is optimal for a potato crop. Lovely simply boiled, leave the skins on for flavour, serve warm with butter and chopped chives or cold in salads.

* MINT A fantastic flavourenhancing herb, make a mint sauce to serve with lamb, add to a chocolate for an after-dinner delight or serve with peas for a flavour match made in heaven. If you have leftovers, simply steep in boiled water with a spoonful of honey for a refreshing fresh mint tea.

A few torn mint leaves tossed with any other salad leaves adds an extra fresh-tasting note to your side dish or salad main

* PASSION FRUIT For an easy way to jazz up a bowl of yogurt or fruit salad simple drizzle over the zingy pulp of a passion fruit. Grown in hot climates such as those of Colombia and the Caribbean, you will find mostly the dark purple ‘edulis’ variety imported to the UK.

* PLAICE Your plaice or mine? This versatile flatfish with a delicate flavour is swimming back into season for the rest of the year. Choose plaice caught in the North Sea or eastern English Channel, where there are sufficient sustainable stocks.