What's in season: March
A strong radish is a pick-me-up to rival espresso - pungent, peppery and fiery. The common red radish is bitingly crisp, though more delicate French and oriental varieties are available.
Versatile and colourful, until the Middle Ages all British carrots were purple. Tender young carrots are best eaten raw, while older carrots develop a rich, melting sweetness when roasted.
A national emblem of Wales, the leek has a delicate flavour that richens and sweetens with cooking. A versatile base for soups, leeks can also be steamed or gently fried in butter.