Jersey Royals are worth eating on their own as they have such a unique flavour. Serve a big bowl of them with this aioli and a geren salad and you have a very easy lunch or supper. Harvesting begins in April – look out for the PDO (Protected Designation of Origin) mark which shows they are genuine – i.e. they’re grown in Jersey.
Yoghurt or porridge served with poached fresh fruit makes a great healthy start to the day. Try poaching rhubarb in honey and orange for a quick breakfast topper.
This recipe for a ham, egg and asparagus tart is a great option for a midweek meal for the family, or to make for a picnic in the summer. English asparagus is in season from 24 April until mid-June.
A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper
A healthy fish supper that’s ready quickly in just 15 minutes. Make for a quick midweek meal for two. With an asparagus salad this crumbed haddock is fresh, easy and light.
This asparagus, saffron and almond pilaf is a lovely spring dish and a great alternative way to use asparagus. It is officially in season on 24 April, but might be in the shops a bit earlier depending on the weather.
This recipe for baked Jersey Royals with brie and pickles feels really indulgent. The pickles help to cut through the rich cheese
Elderflower, kiwi and pavlova: three words we love. Put them all together in this meringue dinner-party dessert recipe, designed to impress friends and family.
Rhubarb and ginger are a delicious combination – try them in this creamy fool. Rhubarb is in season from February until May, but you may be able to find it a couple of months either side.
This recipe for rhubarb pound cake is guaranteed to please. We’ve hidden white chocolate chips in the middle, too, for an extra treat
A classic crumble is the easiest of puddings to make and perfect for making use of seasonal fruit. This winter crumble is filled with sweet, tangy rhubarb and warming spices.
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