From spring lamb to asparagus – what’s coming into season and what produce might you have to wait a little longer for this year?
Sherwin Jacobs is head chef of The Fox at Willian in Hertfordshire and works closely with farmers to ensure his ingredients are at their best. Here’s what he has tipped to look out for in April and early May.
- Spring lamb
- Sea trout
Sherwin says: “Spring lamb is normally available around the middle or end of April, but we try to get it a little later as this is when we know the lamb is a more consistent quality.
"You have to wait a while for the spring produce to start getting good, it takes time for the season to establish itself."
- English asparagus
- Jersey Royal potatoes
- Wild garlic
- Hispi cabbage
- While kale
Sherwin says: “Asparagus likes warmer weather so we look forward to them coming into season later on, we've not really seen any English asparagus about yet. I like to serve them grilled on breakfasts with smoked salmon or steamed with hollandaise sauce as a starter."
Sherwin says the best thing about seasonal produce is it speaks for itself on the plate. He suggests a few dish ideas to show case each ingredient.
1. Spring lamb with Jersey Royals
We like to serve Jersey Royals steamed with a bit of mint or confit them in garlic oil and butter. These are perfect served with spring lamb and wild garlic purée.
Right now we serve a grilled plaice with roasted cauliflower, Portobello mushrooms & capers.
3. Sea trout
I like to serve it simply steamed with chargrilled broccoli, confit Jersey Royals and maybe a lemon hollandaise.
What we do with the crab depends on the quality and size. It’s such a food product that it’s fantastic just served dressed. We sometimes do baked crab in garlic butter or with a thermidor sauce (traditionally served with lobster) and new potatoes.