Season's best

Versatile and flavoursome cauliflower is in season now

With its tightly packed, creamy white florets (called curds) and delicate, nutty flavour, cauliflower tastes delicious and looks great too. Choose one with a fresh scent and no browning for the best taste. Cauliflower is perfect for steaming, roasting or whizzing into a soup, but it’s also great raw – try thinly slicing the florets to make a beautiful salad. You can even lightly grill cauliflower steaks for a light and tasty snack.

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Also in season...



Kale is a type of cabbage and a popular superfood that's wonderfully flavoursome and versatile. Add to soups, stews and stir-fries, or blend a little into a juice or smoothie for a quick afternoon boost. Try baking it with a little oil and salt for a crispy, nutritious alternative to crisps. The tastiest, most tender kale has dark green leaves and goes bitter over time, so eat soon after buying to enjoy it at its sweetest.

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This distinctive pink vegetable is famously grown in the “Rhubarb Triangle” of West Yorkshire and is a popular ingredient in British puddings and baking. ‘Forced’ rhubarb is sweeter, thinner and pinker than other varieties and is available in April, before making way for greener, field-grown varieties. A great match with ginger and orange, rhubarb works well in both sweet and savoury dishes, such as a crumble or with roast pork.

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Cabbage is a very versatile vegetable with so many wonderful varieties you can guarantee there’s always a cabbage to meet your needs. Whether you prefer vibrant red cabbage, nutty savoy cabbage, or soft sweetheart cabbage, this tasty vegetable has an abundance of crispy leaves that make a delicious addition to many dishes, from stir-fries and stews to salads and slaws.

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Refreshing, sweet and juicy – the bright green skinned fruit is delicious eaten raw, peeled into ribbons to give still water a lift or pickled and served with cured meats and smoked fish.

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Enjoyed the world over for its sweet taste, crab can be eaten on its own or in pies, fish cakes, pates and soups. There are two types of crab meat; brown meat which is taken from the body and is rich in flavour making it perfect for sauces, and white meat which is taken from the legs and is more delicate, sweet and ideal for salads.

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With a distinct flavour lamb is delicious in roasts, tagines and salads. Look for meat that is bright pink if you’re buying spring lamb, as the meat darkens as the animal matures, it should also be firm, moist and grainy. Lamb is at its best in spring when the flavour is delicate and fragrant. 

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