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Best in season: The April Column

Tuesday, 11 April 2023 16:31

By Mary Goodsell

Mary Goodsell is embracing a diet that changes with the seasons and ensures you enjoy fabulous flavours that are full of nutrition and nourishment.

Have we seen a sign of things to come? Since the March edition, you’ll probably be aware of the major produce stock crisis in UK supermarkets that dominated many headlines in mid-February.

Shoppers were even rationed in some stores on how many items such as peppers, tomatoes, and celery they could buy. Although things may have quietened down on that front, this has been a notable moment in time which I believe we should all sit up and take notice of.

Without deep diving into political or economic issues, I really hope this shortage has highlighted just how important seasonal eating is. The lack of education on creating tasty, nourishing and affordable meals from local produce is evident, and as a nation we should be more comfortable with the idea of eating root vegetables for a few weeks during the year, if necessary!

 

This month I’m cooking with my April favourites, rhubarb and watercress. Did you know that rhubarb is actually a vegetable? Most commonly used in sweet dishes, it’s often accompanied with lots of sugar. However, when used without extra sweetening, it makes a brilliant partner to meat and savoury dishes thanks to its tart, sharp nature. Although you can easily buy ‘forced rhubarb’ in supermarkets from January onwards, the more traditional field-grown variety comes into its own from March onwards, depending on UK weather. I hope you enjoy this month’s recipes.

 

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