As winter starts to draw to an end and days start to feel lighter, there’s something quietly satisfying about letting the change of season guide our food choices too. Seasonal eating doesn’t mean rigid rules or swapping your whole diet overnight. Instead its really about noticing whats fresh, vibrant and abundant right now, and letting that gently shape what ends up on your plate. In the UK in March and April, this transition brings a mix of hardy greens and the first true tastes of spring, a bit of tart rhubarb and vegetables that feel like they’re waking up with the longer days. There’s a rhythm to this, and if you slow down enough to notice it, eating with the season feels simple and genuinely nourishing.
These are quite limited, but remember it is still OK to boost your variety but varieties that perhaps aren’t quite in season yet, especially if they are frozen as they will have a higher nutrient content.
Rhubarb - a real herald of spring, tart and juicy, great roasted or folded into yoghurt
Apples - These are the ones firmly in season locally at this time, and while you’ll see other fruits at the market all year round, these are the freshest and most flavourful right now.
Think fresh and simple: how about roasting some purple sprouting broccoli with olive oil and a pinch of salt, or wilt spinach into scrambled eggs for a quick, springy breakfast?
Rhubarb isn’t just dessert - try it gently stewed with a touch of honey as a topping for yoghurt or porridge.