What’s in season in the UK - April
April is when spring really starts to show up on our plates. While it’s still early days for some homegrown crops, there’s a lovely mix of hardy winter veg still going strong, and the first signs of fresh spring produce arriving.
Here’s what’s in season in the UK this month:
🥬 Some of the veg in season:
Spring Cabbage – young, tender cabbages full of flavour.
Spring Onions – fresh, mild, and great raw or lightly cooked in spring dishes.
Radishes – the first crunchy, peppery ones start popping up.
Kale – still going strong, especially the last of the winter crop.
Wild Garlic – forageable and fragrant – ideal for pesto or tossing through roast potatoes.
Leeks – sweet, mild, and great in soups or tarts.
Rhubarb (forced and early outdoor) – tart and bold, great for crumbles, compotes, or even savoury dishes.
🌼 Seasonal thoughts:
April is also a great time to sow your own: lettuce, beetroot, chard, and carrots can all go in now. The weather may still be unpredictable, but the ground is warming up and the garden is waking up.
Whether you're planning a spring roast, a zippy salad, or a rhubarb dessert, April brings a fresh energy to cooking. Eating with the seasons means enjoying food at its best—flavourful, fresh, and often cheaper too.
From garden to plate: kale edition
Kale is one of those brilliant crops that doesn’t need too much fussing over—and in the UK, it thrives in our cooler, damper weather. If you’ve got some growing in the garden (or on the allotment), kale is best picked when the leaves are about the size of your hand. Always pick from the bottom up—leave the centre alone, and the plant will keep producing.
Once you’ve harvested your homegrown kale (or grabbed some from your local shop), it’s time to turn it into a incredibly simple, crispy, and utterly delicious dish. This quick method is my go-to for kale—tender in the centre, crispy on the edges, and packed with flavour.
Here’s how to do it:
Wash: Give the kale a good rinse under cold water.
Heat the Oil: In a medium-high heat pan, heat up oil—I love using Borderfields for its mild flavour, but feel free to use any oil of your choice. Let it get hot, but not smoking.
Season & Fry: Toss the kale into the pan and immediately season with plenty of salt alongside black pepper. Fry for about 2 minutes, tossing regularly so it cooks evenly. Keep an eye on it—you want the kale to crisp up and get a little char around the edges.
Serve: Once the kale is crispy and slightly charred, take it off the heat and serve immediately. It’s perfect on its own as a side dish or as a topping for grain bowls, salads, or even tucked into a sandwich.
Tip: Don’t wait too long to pick your kale, otherwise it can taste bitter.