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BY OUR RESIDENT FOODIE KATIE FRASER

Eat Seasonally

Spring is my favourite time to make lunch. Big leafy salads groaning with goodness offer a welcome change to the winter soups and stews. It’s the perfect time to change up your diet and introduce ingredients you may not have seen locally for some time. Seasonal food is fresher, sweeter, tastier and just better for you. It hasn’t had to travel across the world and doesn’t need pesticides, waxes and preservatives to keep it looking fresh. It also reduces the demand for out-of-season produce, therefore supporting local produce and local producers.

This month, load up on salads with as many different seasonal foods as possible. Here’s a few to look out for: artichoke / asparagus beetroot / broccoli purple sprouting broccoli carrots / kale / lettuce radishes / rocket / sorrel spinach / spring greens spring onions watercress

Seasonal herbs to sprinkle on top: basil / chives / dill wild garlic

Fill your April plates with these April foods, your favourite protein and a punchy condiment. An English mustard vinaigrette is always a good choice in my eyes.