Eat our Seasons: April & the Hungry Gap

April sees the beginning of the ‘hungry gap’ - the period between winter’s stored crops and the full bounty of spring and summer. This means fewer homegrown options (particularly dependent on how wet/cold Spring is), but the fresh greens that do emerge feel all the more precious. Eating seasonally in April means making the most of hardy brassicas, leafy greens, and the first alliums of the year, all while embracing different ways to keep meals varied and vibrant with the roots we’ve grown used to over the past few months.

The ‘hungry gap’ gets its name from the historical struggle farmers and communities faced before modern food preservation and global imports. Winter stores of root vegetables and grains would begin to run low, while spring crops were still weeks away from being ready to harvest. Before supermarkets offered year-round abundance, people had to rely on preserved foods, foraging, and hardy wild greens like nettles or early sprouting plants. Today, while imports help fill the gap, choosing locally grown produce still means embracing this transitional period with creativity and resourcefulness.

Here’s what’s at its best this month, and some simple ways to use it.

Broccoli

As we transition into spring, broccoli remains a reliable and nutrient-rich staple. Tenderstem and purple sprouting varieties are at their peak before finishing up at the end of the month, offering a sweet, slightly nutty flavour that works in a range of dishes.

Try: Blanch broccoli florets in boiling water for 2 minutes (you want them still to have bite), then toss them with orange zest, garlic, olive oil and chilli flakes for a simple side.

Salad Leaves

Soft, delicate salad leaves like lamb’s lettuce, rocket, and young spinach start to appear, bringing a welcome contrast to heavier winter fare. Their peppery or buttery notes work beautifully in fresh, vibrant dishes.

Try: Toss a mix of fresh salad leaves with toasted seeds, crumbled feta, and thin apple slices. For something more substantial, add warm roasted chickpeas or grilled halloumi.

Spring Onions

One of the first alliums to make an appearance, spring onions add zing to pretty much every dish. They can be used raw to bring energy to a dish or lightly cooked to bring out their natural sweetness.

Try: Char them on a griddle pan for a few minutes on each side, then drizzle with tamari, sesame seeds and honey for an easy side dish.

Pak Choi

This crisp, mild brassica is perfect for quick cooking making it a great ingredient for stir-fries and broths. Its tender leaves and juicy stems absorb flavour beautifully while retaining crunch.

Try: Slice finely and add raw to a salad or a soup. Pak Choi doesn’t need to be cooked, so experiment with using it in your favourite raw dishes.

Though the hungry gap can feel limiting it’s also an opportunity to be resourceful and celebrate the produce that thrives in early spring. April’s greens and alliums bring freshness to our tables making it a great time to embrace lighter, flavours that hint at the abundance just around the corner.