With spring in the air and the weather getting warmer, now is the perfect time to enjoy home grown British produce. With many fruit and vegetables in season this spring, take full advantage with some delicious recipes that the whole family will enjoy. Seasonal food is fresher so it tastes better - which is why we say embrace the spring!
This month’s featured vegetables are Jersey Royals and spring onions. We have some fantastic recipes which are centred around both of these delicious vegetables. Quick and easy to cook, simply select one of our recipes from the menu on the left hand side.
Lastly, take a little time to discover the story of the true food heroes: the British farmers who provide us with their delicious fruit and vegetables for your table throughout the spring.
“Our business is owned and run by three families of Jersey farmers and we are now the sole supplier of Jersey Royals to The Co-operative Group.
Like most farmers, we’re at the mercy of the weather and we need a balance between needing to have both enough sunshine and rain in order for us to meet our demand.
As demand is always very strong, it’s always good seeing a good crop come to maturity and head off to the customers."
"Our farm in Worcestershire is still very much a family run business and we’ve been supplying The Co-operative for over 35 years.
British spring onions are so much fresher and juicier than imported ones. You can’t beat them in a good old-fashioned ploughman’s lunch!
But they also become very sweet and caramelised when cooked so are great for the likes of stir fries. When the sun shines, spring onions sell faster than anything else!"
Every fruit or vegetable has a season when it is at its best. Use our interactive seasonal wheel and search either by month or by your favourite fruit or vegetable
The arrival of spring sees a whole host of fantastic fruit and vegetables come into their own.
Ranging from spicy radishes to tasty rhubarb, there is something for everybody in the family to enjoy.
Want to find the keys behind many of your favourite spring dishes?
Simply click on an image opposite to find out more.
Juicy, crunchy and crisp, radishes add some vibrant colour and fiery flavour to your spring dishes.
Radishes are fantastic in salads, especially when served with butter and sea salt. Radishes can be eaten raw, braised, roasted, sautéed or stir fried.
Clean, crisp, mild and refreshing, cucumber is usually served raw. However, once the seeds are removed, it’s also good cooked.
It's a great addition to stir-fries or roasts, in particular when sautéed with mint to accompany roast lamb. For a more comforting dish, pair cucumber with bacon or ham and onion to make a great soup that can be served hot or cold.
To enjoy the warmer weather, why not blend your cucumbers and serve as a dip with juicy homemade lamb burgers? Cucumber can also be surprisingly good in desserts too - try adding it to a sorbet of lime and mint.
With a mildly sweet, almost nutty flavour, crisp and fresh flavored cauliflower is a versatile seasonal favourite.
Excellent when lightly steamed, roasted or stir-fried, its receptiveness to spicier flavours like cumin, turmeric, chilli and ginger renders it invaluable in many Indian dishes.
For a delicious thick and creamy soup, puree cooked cauliflower with vegetable stock and milk and stir in handfuls of your favourite blue cheese.
Tender spinach leaves add freshness to summer cooking.
The best way to cook your spinach is to use quick cooking methods to retain maximum freshness and flavour. For a fuller flavour try adding a few toasted pine nuts and a sprinkling of raisins at the last minute to curries, risottos and creamy pasta dishes. Versatile and tasty, spinach combines well with other ingredients such as cream, cheese and eggs.
Spring greens are a truly fantastic vegetable that can be used in a wide array of dishes.
Sweet and crunchy without the hard core found in the centre of other cabbages, the young bright green leaves are ideal for steaming, stir-frying or adding to soups and vegetable bakes.
Spring greens are perfect as an accompaniment - and easy to prepare. Just toss the cooked leaves in some black pepper and butter and serve with a steaming hearty stew.
Spring greens are also fantastic when cooked with onions and garlic then finished with cream or tossed with buttery fried bacon or pancetta
These delicious and nutritious leaves add a peppery edge to green salads and are brimming with vitamins and minerals.
Not many people know this but adding a handful of watercress to any salad or stir-fry gives the whole flavour of the dish a lift. Alternatively, blitz your watercress into a soup, or stir through pasta for some added bite.
The delicate and slender shockingly pink stems of rhubarb are a welcome sight at the start of the year, bringing a sharp yet refreshingly clean tasting flavour to cleanse and invigorate.
The perfect accompaniments to sweet recipes, roast whole rhubarb with honey and serve with ice cream or alongside a delicious sticky ginger cake. Rhubarb’s sharpness works extremely well with rich meat and oily fish dishes.
Try serving your rhubarb alongside roast pork or grilled mackerel.
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