How to Make The Most of This Month's Seasonal Ingredients

The asparagus season is tantalisingly brief but the quality is frequently exceptional. Asparagus deteriorates relatively quickly after picking, which is why freshly picked home-grown asparagus tastes so much better. It’s been a British favourite since the 16th century, and only more recently became popular in North America and China.

Freshly picked asparagus required little messing with. Grill lightly and serve with a drizzle of olive oil, a twist of black pepper and a few shavings of Parmesan cheese.

Look for firm but tender stalks with good colour and closed tips, and it’s worth noting smaller, thinner stalks are not necessarily more tender as they can be tough. Once picked, asparagus rapidly loses flavour, so it really is worth eating it on the day you buy it. If that isn’t possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days. To prepare simply snap off the bottom ends of the stalks and boil or steam quickly until just tender, An asparagus steamer will help ensure perfect results as it cooks the stalk bottoms more quickly than the delicate tips.

Enjoyed in Japan, China and parts of Europe since prehistoric times, but not grown in Britain until the 16th century, crunchy and crisp UK-grown red radishes add a delightful punchy colour and flavour to dishes. Their peppery taste makes them the perfect accompaniment to an aperitif (especially chilled Fino Sherry) when served with butter and salt on the side.

When buying look for plump, firm bulbs and bright green, crisp leaves (if attached). To store, remove the tops to prevent nutrients and water being leached into the leaves and store in the fridge for up to five days. For added crispness soak in iced water for an hour before use. The tops can be used in salads or cooked like other greens.

Onions have long been been cultivated by the Egyptians, Greeks and Romans and references to spring onions occur in Chinese literature dating back more than 2,000 years. Spring onions are simply white onions harvested at a young age and therefore belong to the same family as garlic, leeks, shallots and chives and are supremely versatile. Available year-round the sweetest and most tender onions are usually found in spring and early summer.

The smallest, thinnest onions are the youngest and taste best. Choose onions with straight leaves and white bulbs, and keep in the fridge for up to five days. To prepare simply trim off the root and any dry or tired looking bits from the green tops. The bulb area can be eaten either raw or cooked but the tops are best when chopped and added to a dish just before serving.

Plaice

The humble plaice has long been popular in the UK, although it’s largely overlooked and rarely features on top restaurant’s menus, possibly because of its historical associations as a food for the poor. In Victorian times plaice was cheap and plentiful and up to 30 million plaice were sold each year at Billingsgate Market – along with herring it was a mainstay of the diet of London’s poorest residents. It is however still Europe’s most important flat fish and is caught throughout UK waters and landed at many of our North East fishing ports and harbours.

Plaice is a versatile fish with a fine, moist texture and subtle but distinctive flavour and can be grilled, baked, fried or poached, and can even be substituted for more expensive lemon sole in recipes. When buying always look for bright orange spots and clear protruding eyes which are a hallmark of its freshness.