What's in season in April

April is one of my favourite months. In part this may be because it is the month of my birthday (although the thought of being a year older is much less attractive these days than when I was a child). But mostly because it is spring. Plants are covered in the first flush of new green leaves, bulbs are out, and the birds are singing. In the veg plot, April is more about sowing and planting than harvesting. Most of the veg that can be picked in April is either from plants that were sown the previous year, such as spring cabbages, or perennials, like asparagus. It is a great time of year to get out into the countryside, and there are various wild foodstuffs that are worth foraging.

Saffron buns

Saffron buns are a Cornish speciality and are part of the fine British heritage of enriched bread products. The addition of saffron gives the buns a wonderful yellow colour and warm flavour. Although saffron is often thought of as a Mediterranean spice, Cornwall had a history of saffron growing, (the spice having been introduced to the British Isles by the Romans) and saffron appears in a number of traditional Cornish recipes.

Saffron hot-cross buns