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What’s delicious in APRIL
Award-winning recipe writer Ed Smith enjoys April’s array of fruits and vegetables in open sandwiches, quiches and salads bolstered by grains and soft cheeses, as well as plenty of veg-led side dishes. British apples, Jersey Royal potatoes, cucumber and carrots are all at their finest, as are mangoes and pomegranates.
Whipped feta with charred purple sprouting broccoli
Lightly charred in the wok, purple sprouting broccoli is piled onto lemon-zested feta and drizzled in a chilli & citrus vinaigrette.
Sherry-braised salad onions with 'nduja butter sauce
Salad onions can be more than just a garnish. They’re treated like leeks in this flavourful side dish, braised with sherry, garlic and herbs.
Radishes & pancetta on ricotta toasts
When cooked, radishes turn deliciously soft and juicy, perfect for piling high on crunchy toast with salty pancetta and creamy ricotta.
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HOW TO EAT
Purple sprouting broccoli
reparing purple sprouting broccoli can be as simple as boiling it and serving with butter or lemon juice – or roast, stir fry or enjoy raw in salads.
HOW TO EAT
Salad onions
Sliced salad onions are the ultimate finishing touch for noodles, stir fries, katsu curries and just about every protein you can think of. Try them with flaky white fish (with a splash of sesame oil), fried chicken, tofu or thin-cut steak.
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HOW TO EAT
Red radishes
Colourful bursts of red radish will brighten up all sorts of salads. Enjoy them raw with other crudités and houmous, roast them until mellow and sweet, or slice them super thinly to use as a garnish. Oh, and pickle your leftovers!
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