Spring is officially here, and that means fresh, vibrant vegetables are back on the menu! Eating seasonally isn’t just about great flavour, it’s also better for your health, your wallet, and the planet. By choosing produce that’s at its peak, you’ll enjoy more nutrients, support local farmers, and reduce your carbon footprint.
So, what’s in season this April? Head to your local market or shop and look out for these fresh spring favourites:
- Purple sprouting broccoli – Slightly sweeter than regular broccoli, great for roasting or steaming.
- New potatoes – Tender, slightly sweet, and perfect for salads or roasting.
- Spring greens – A nutrient-packed young cabbage, great for stir-fries and steaming.
- Asparagus – A classic spring veggie, delicious grilled, roasted, or added to salads.
- Spinach – A powerhouse leafy green, perfect for omelettes, smoothies, and pasta.
- Radishes – Crisp, peppery, and great for fresh salads or even roasting.
- Leeks – Mild and versatile, ideal for soups, frittatas, and sautéing.
Now that you know what’s in season, here are three easy, nutritious recipes to make the most of April’s fresh produce.
1. Spring Greens & Asparagus Stir-Fry
A quick, vibrant dish that’s perfect as a side or a main with added protein.
Ingredients:
1 bunch asparagus, trimmed and chopped
2 handfuls spring greens, shredded
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp soy sauce or tamari
1 tsp sesame seeds
Optional: Tofu, chicken, or prawns for protein
Method:
Step 1: Heat the olive oil in a pan over medium heat.
Step 2: Add the garlic and cook for 1 minute until fragrant.
Step 3: Toss in the asparagus and cook for 3–4 minutes until slightly tender.
Step 4: Add the spring greens and stir-fry for another 2 minutes.
Step 5: Drizzle with soy sauce and sprinkle with sesame seeds before serving.
Tip: Serve with brown rice or quinoa for a more filling meal.
2. Roasted Radish & New Potato Salad
A fresh twist on a classic potato salad, using roasted radishes for extra flavour.
Ingredients:
500g new potatoes, halved
1 bunch radishes, halved
1 tbsp olive oil
Salt and pepper to taste
1 tsp Dijon mustard
2 tbsp Greek yoghurt (or plant-based alternative)
1 tsp lemon juice
Handful fresh parsley, chopped
Method:
Step 1: Preheat your oven to 200°C.
Step 2: Toss the new potatoes and radishes with olive oil, salt, and pepper, then spread on a baking tray.
Step 3: Roast for 25–30 minutes, turning halfway through, until golden and tender.
Step 4: In a bowl, mix the mustard, Greek yoghurt, and lemon juice.
Step 5: Toss the roasted veg with the dressing and top with fresh parsley before serving.
Tip: Add some grilled salmon or boiled eggs for a protein boost!
3. Purple Sprouting Broccoli & Leek Frittata
A protein-packed, nutrient-dense dish that works for breakfast, lunch, or dinner.
Ingredients:
1 small leek, sliced
100g purple sprouting broccoli, chopped
5 eggs
2 tbsp milk (or plant-based alternative)
1 tbsp olive oil
Salt and pepper to taste
50g feta or dairy-free alternative (optional)
Method:
Step 1: Preheat the oven to 180°C.
Step 2: Heat olive oil in an ovenproof pan, then add the leeks and cook until soft.
Step 3: Add the purple sprouting broccoli and cook for another 3 minutes.
Step 4: Whisk the eggs with milk, salt, and pepper, then pour into the pan.
Step 5: Crumble in the feta, then cook on low heat for 5 minutes.
Step 6: Transfer to the oven and bake for 10–12 minutes until set.
Tip: Serve with a side salad for a light yet satisfying meal.
Eat Fresh, Feel Amazing!
April is the perfect time to embrace fresh, seasonal ingredients and experiment with simple, delicious meals. Whether you’re meal prepping for the week or cooking a quick dinner, these recipes will help you nourish your body while making the most of what’s in season.
Want more healthy recipes and fitness tips? Follow KBPT on Instagram or get in touch with our team for personal training that fits your lifestyle.
