P
Dorset
L E N T Y
From Farm to Fork
Five seasonal ingredients you should be eating this month
1
Watercress
Iasparagus, then Hampshire is the home of watercress. In the 1800s, the region’s workers
f Kent is famous for its apples, Yorkshire for its rhubarb, and Worcestershire for its
ate watercress sandwiches as it could be foraged for free from rivers and streams, while the
railway to London was even named the Watercress Line. It has a similar peppery flavour
to rocket, but with its thicker stalks, it’s more robust. The leaves are great in a salad or a
baguette with rare roast beef, and you can also make a fine soup with watercress, leek and
potato, or try blending it into a smooth purée to eat with fish.
2
Spring Greens
Wgreens. Spring greens are the first cabbages of the year, and as with the Savoy variety,
ith watercress and spinach also in season in April, this really is the month to eat your
they’re great tossed with bacon. You can also make a healthy pasta dish with sautéed onions,
chopped blanched leaves, garlic, chilli and Parmesan – you don’t even need to bother
making a sauce. Replace the pasta with noodles and add soy sauce, spring onions and
coriander for a simple stir-fry. As with any greens, they can be pepped-up with a lemon
dressing at the end of cooking,
10
3
Rhubarb
Ymuch the only local ‘fruit’ that’s in season is rhubarb. Even then, it’s really classified
ou’ve got a few months to wait until British berries come into season. Until then, pretty
as a vegetable, but as the pinkish stalks are usually enjoyed in puddings, it almost counts
as a fruit. Whether it’s fruit or veg, rhubarb is versatile enough to be used in a comforting
steamed pudding or crumble with custard, or in a creamy yoghurt fool for a warmer spring
day. If you really want to confuse matters in the fruit vs. veg debate, a rhubarb compote is
also good served with mackerel or any other smoked fish.
4
Spring Onions
Tonions. Thrown into the wok at the last minute, they add a pleasing sweet crunch to a
hey’re rarely the headline act, but so many dishes are improved by the addition of spring
beef and chilli stir-fry. They perk-up plain old mashed potatoes in the classic Irish side-dish
champ, and they elevate everything from egg mayonnaise to cheese sandwiches. It’s also a
treat to find slithers of spring onion soaking up a balsamic and olive oil dressing at the
bottom of a tomato and mozzarella salad. For a real guilty pleasure, dip a raw spring onion
into salad cream before munching the whole shoot.
5
Wild Garlic
Ithe bulb) to take home and eat, making sure you leave some behind for fellow foragers.
f you’re luck