* 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.
Denne historien er fra April 2020-utgaven av Woman & Home Feel Good Food.
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Denne historien er fra April 2020-utgaven av Woman & Home Feel Good Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
5 Ways With... Radishes
British radishes are healthy, delicious, and in season from April
Food To Make You Feel Good
In our Test Kitchen, healthy eating is focused around fruits, vegetables and wholefoods, as well as the occasional treat
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...
Chocolate HEAVEN
Fulfilling a childhood dream, Deputy Food Editor Rose Fooks watched chocolate being made from bean to bar at Hotel Chocolat’s stunning St Lucia plantation
An area of outstanding BEAUTY
Local produce, historical sights and picturesque villages are among the delights North Yorkshire has to offer. Food Editor Samuel Goldsmith explores chef Tommy Banks’ stunning home county
Food for a healthy HEART
Keep your ticker strong by choosing these fantastic foods…
Spring chicken
For this issue’s cover, Senior Food Writer Jessica Ransom shares a delicious, one-pot roast chicken dish that makes the best of seasonal asparagus and herbs
LEARN TO BAKE with Julie Jones
Julie’s new book The Pastry School is a masterclass in tarts and pies
Rioja
John Gregory-Smith heads to the Spanish hills and valleys to discover wine, fabulous food… and gin
What's In Season?
It’s a great time of year to find colourful fruit and vegetables to brighten up the winter table
