What's in season: April
Crisp and fresh-flavoured, cauliflower can simply be broken raw into salads. It's excellent when lightly steamed or stir-fried, but should never be overcooked as it'll go grey and tasteless.
Young spring lambs produce pale, tender meat with a delicate flavour and a fine layer of fat. Less robust than most lamb, be careful not to overpower the subtle taste with too many herbs.
The base of great garden salads, lettuces come in a staggering variety of shapes and sizes. Adding colour and crunch to the salad bowl, lettuce leaves are best when as young and fresh as possible.