Eat the Seasons April

Eat the Seasons April


Easter is late this year, making it the perfect time to enjoy some British spring lamb. Other seasonal stars include rhubarb, asparagus and artichokes, young carrots and the first spring radishes!

Foodie dates to look out for in April include Good Friday on April 15.

You can source fresh fish from Sea-Licious in Fareham’s West Street. Run by Zoe and James Marshall, they are passionate about sustainable fishing and bringing fresh fish straight from the boats to the local community. Fish comes from local fishermen and James’ vessel Bleak House, which catches fish in the Solent. Zoe also buys fresh fish and shellfish from UK fish markets for a constant supply of fresh fish all through the year.

You could also arrange for fresh fruit and veg to be delivered to your door from The Fruit Basket Stubbington. They offer two different sized product boxes that include seasonal fruit, vegetables and salad, as well as bread, milk and eggs.

Or why not visit Sheppard’s Family Butchers, which has been at the heart of Stubbington for four decades? You’ll also find a huge variety of marinated kebabs and sausages, or pick up a nice piece of pork, chicken or a leaner cut of beef for light, spring dishes. Roast a chicken with a little stock, lemon and herbs, and serve with crushed new potatoes, asparagus and sugar snap peas.

If the weather allows, get out your barbecue and add a bit of smokiness to beef or spring lamb.


Lamb is a spring favourite, widely available at your local butchers this month. Fish is perfect for Easter Friday too!

Seafood from Sealicious



Rhubarb is perfect for spring.

The Fruit Basket Stubbington



Cauliflower, spring onions, purple sprouting broccoli, morels, nettles, new potatoes, pea shoots, samphire, watercress, spring greens, wild garlic.

The Fruit Basket Stubbington


Recipe for the month

Smoked haddock and chorizo paella.

This one-pot dish of goodness is an easy meal that packs a punch of flavour! (serves 4)


400g paella rice

2 smoked haddock fillets

1 spicy chorizo ring – sliced

2 red onions – chopped

150g  fresh peas

1 tin of sweetcorn – drained

3 garlic cloves – pealed and chopped

Black pepper

A good glug of red wine

Chilli flakes to taste

Teaspoon of paprika

900ml stock of your choice – preferably beef or vegetable

Fresh parsley

Two teaspoons butter

Pinch of salt


Get a large, deep pan and pop it on a medium to high heat up. Once ready, pop your haddock in skin side down, and cook for 2-3 minutes each side – just enough to give it some colour! When done, remove the fish and place to the side for later.

Next add your sliced chorizo into the same pan and fry. You just want to release some of the oil, you’ll know when it’s ready when it darkens slightly in colour.

To your chorizo add your chopped red onions, butter and a pinch of salt. This will help release the water from your onions and aid the caramelisation process!

Once your onions have cooked down, lower the heat to medium. Then, add your red wine, chopped garlic and chilli flakes. Boil for 7-10 minutes, until the chorizo starts to soften.

Next add your rice to the wine mix, let it soak for a minute or two just to absorb all those yummy flavours – then pour your stock. Use enough so that it just covers everything. Here’s a good place to add your paprika and give everything a good stir to combine.

Cover the pan with a lid and leave on a low heat for around 30 minutes, so that the rice can cook and absorb your stock. You’ll want to sure to check it every so often to make sure your rice doesn’t burn. You can add more stock if need be.

When your rice is close to done, add your fresh peas, sweetcorn and parsley – stirring to combine. Leave to simmer for 2 more minutes, just to let them cook through.

Finally, shred your haddock and sprinkle it across the top of your Paella. Serve straight from the pan and add a little more parsley to garnish!