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Eat the Seasons - April 2014

In season this month

Fruits & Nuts

Forced Rhubarb

Vegetables & Herbs

Cabbages, Cauliflower, Morel Mushrooms, Purple Sprouting Broccoli, Spring Greens, Lettuce, Radishes, Sea Kale, Sorrel, Watercress

Meat & Game

Lamb, wood Pigeon

Fish & Shellfish

Crab, Sardine

Going out of season

Cockles, Oysters, Venison, Wild Garlic, Winkles

As I write this we are the midst of the most wonderful sunny spell and it truly feels like Spring has arrived.  With weekends warm enough to light our barbeques and blossom coming out everywhere we are all breathing a huge sigh of relief at the passing of winter.

It has to be said though, that although the weather has improved we will continue to feel the consequences of the exceptionally high rainfall for some time to come.  Now the fishing boats are back in the water fish supplies are steadily improving, and the warmer weather is bringing a wider variety of fish with it which is good news. The weeks of torrential rain have left the soil waterlogged in fields, making it difficult for farmers to plant and harvest crops, and as a result many more vegetables than usual are having to be imported.  As our British farmers face such adversity please try your best to support them by buying their produce whenever you can.  Wherever you shop please check the country of origin, or look for the Red Tractor logo with the Union Jack which indicates food has been farmed, processed and packed all in the UK.

In a bid to boost our UK produce buying, and for those who have given up meat for Lent we thought we would help you on your way with a great vegetarian receipe this month. 

Gnocchi, with sauteed Wild Mushrooms & Herbs – Serves 2

  • Gnocchi (shhhh give yourself the night off and buy it from SMBS Foods on Lordship Lane, it’s gorgeous!)
  • 1 Small jar of baby artichoke hearts
  • 250g mixed wild mushroos
  • 2 tsp fresh thyme
  • ½ juice of lemon
  • 25g-50g butter
  • 100ml double cream
  • 2 tbsp white wine


  • Gently brush the wild mushrooms to remove any dirt or leaves, then rinse in cold water to remove any grit or sand, drain.
  • Heat 25g of butter and saute the wild mushrooms, adding the fresh thyme and lemon juice once almost cooked, keep warm in a low oven.
  • Heat a griddle pan, cut the artichokes in half and char grill cut side down until lightly marked – keep warm with the mushrooms.
  • Heat 25g-35g butter in a pan and lightly saute the gnocchi for 4-5 minutes, then add white wine followed by the double cream, season with salt & pepper, allow to cook for 2-3 minutes until the cream thickens, adding any juice from the mushrooms.  Stir.
  • Place the gnocchi on the centre of a warm plate, dress with the mushrooms and artichokes and garnish with coriander, rocket or any herbs you like.

This could also be made as one large dish, covered with grated parmesan and baked for 10-15 minutes in a hot oven to melt the cheese, then serve with a green salad and fresh bread – ideal for a quick dish to share with friends.