What’s in season April

in season April

April is a glorious spring month with plenty of seasonal ingredients to choose from; however, be aware that foods in season April long, burn bright but briefly so grab some fresh morels, watercress and crab while you can.

Eat what’s in season April

We all know by now the social, economic and nutritional benefits of eating seasonally – it’s healthier, cheaper and more environmentally friendly. April is a great time for fresh crab, lamb, morels, rocket, sardines, spring onions and watercress. Cockles, oysters, venison and wild garlic are also just about still in season in April.

Recipes for what’s in season April

Watercress and rocket are easy to use to add a peppery zing to salads; in addition, you should try watercress soup. It looks very green but tastes delicious and is very good for you! Alternatively, here are a couple of really simple recipes using ingredients in season in April.

Crab and chilli linguine

  • 225g dried linguine pasta
  • 1 tablespoon chilli oil
  • 2 garlic cloves, chopped
  • 1 red chilli, finely sliced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 170g white crab meat
  • Juice of one lemon
  • 2-3 tablespoons olive oil

Cook the linguine according to the packet instructions and heat the chilli oil gently in a frying pan. Fry the garlic, sliced chilli, parsley and crab meat together in the pan for a few minutes, then stir in the lemon juice and olive oil. Drain the pasta and add to the chilli/crab mixture, stirring to combine. Serve immediately.

Steak with wine and morel mushroom sauce

  • 2 fillet steaks
  • 3 tablespoons olive oil
  • Salt and freshly-ground black pepper
  • 115g morel mushrooms, cleaned
  • 2 shallots, peeled and finely sliced
  • 1 clove garlic, crushed
  • 200ml red wine
  • 2 teaspoons fresh thyme leaves, finely chopped

Season the steak fillets and brush with olive oil. Cook in a smoking-hot frying pan for three or four minutes on each side or according to your taste, then allow to rest on a warm serving plate.

Using the same frying pan, reduce the heat and fry the shallots and garlic gently for a few minutes until soft. Stir in the morel mushrooms and cook for a couple of minutes, season and add the wine and thyme leaves. Allow the mixture to simmer for about five minutes until the liquid has reduced and thickened. Pour the sauce over the steaks and serve immediately.

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