What to Eat in April – A Slow Living Guide to British Seasonal Foods and Traditions

April is probably one of the most uplifting and cheerful months of the entire year. After a long and slow Winter, the first true Spring month brings not only warmth and colour to our world, but also optimism and joy. Spring is finally here and with each passing day, the English countryside becomes greener and more abundant.

With Easter celebrations around the corner, many of us express our seasonal living by decorating our homes with eggs, bunnies, herbs in pretty pots and seasonal candles to welcome this happy, fresh energy in.

Food is a huge part of everyone’s life and I also think it’s one of the best ways to live seasonally and in tune with nature. To live (and eat) seasonally, you don’t have to change your entire menu or start forcing rhubarb or asparagus on your 6-year-old (talking here about myself, lol). Simply swap or add some of your veggies or fruits for ones that are currently in season or try a new seasonal meal once a week.

Visiting farmers markets, farm shops, tea rooms and bakeries in search of seasonal goods is a pleasure in itself — and you also get to support local businesses and nourish your body with food that keeps you in rhythm with nature. Everyone wins here!

Below I’m sharing a list of British foods and traditions that I personally will be adding to my menu in April to express my seasonal living. Of course, this is not a definitive list and I might update it in the future. I’d also love to hear about any fruits, vegetables or recipes you’re enjoying this month.

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1. Wild Garlic

Wild garlic is one of the most popular wild herbs for foragers to gather in March and April. It grows abundantly in shaded woodlands all around the UK. In early April, wild garlic is at its peak, so these are really the last moments to gather some for pestos, soups, risottos, butters or any other dishes where you’d like to add a hint of garlic. It’s best collected when the leaves are still young.

It’s not just food for the body - making a trip to the woods to forage is food for the soul.

Find Wild Garlic pesto recipe here in this vlog

2. British Asparagus Season

The end of April marks the beginning of the British asparagus season and my husband and I will definitely be indulging until the end of June. Imported asparagus is available year-round, but British, locally grown asparagus is superior in taste and texture.

Andrei loves to simply roast them with olive oil, salt, pepper and lemon but there are endless ways to serve them for a delicious seasonal dish.

Delicious salmon, baby potatoes and roasted asparagus recipe here

3. Rhubarb

Field-grown rhubarb season starts in April and continues through July. Although botanically a vegetable, rhubarb is often used in cakes and desserts, as its tartness pairs beautifully with sugar, making it ideal for puddings, compotes and baked desserts.

It wasn’t until the 18th century that rhubarb started to appear in British kitchens as a culinary ingredient, once sugar became more widely available and affordable. By the 19th century, rhubarb had become a beloved part of British baking, used in custard tarts, crumbles and Victorian puddings. It was often stewed with sugar and served with thick cream or custard - a tradition that still continues today.

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4. Hot Cross Buns

For my readers outside the UK - hot cross buns are lightly spiced sweet buns marked with a white cross on top. They’re traditionally eaten on Good Friday, but you’ll often see them appear in bakeries and shops throughout April.

The origins of hot cross buns go back to medieval England. Some records suggest that monks were baking spiced buns with a cross as early as the 12th century. By the 16th century, they were commonly associated with Good Friday and the Christian calendar.

This year I’m not only eating them - I also plan to bake a few batches throughout April as a sweet treat. They’re delicious toasted with butter and served with tea or coffee!

Watch me bake Hot Cross buns from scratch (and get the recipe!) here

5. Bakes with Mini Chocolate Eggs

Not exactly traditional, but it’s become a bit of a tradition in our home! In April, I decorate my bakes with mini chocolate eggs. It turns any recipe into an Easter recipe. I’ve used them on sponge cakes, cheesecakes, mixed them into cookie dough and even decorated meringue cakes with them.

It’s such an easy way to re-use your favourite, trusted recipes for Spring bakes... and it makes the children very happy too! :D

Some sweet baking ideas I made recently: 
Mini Easter Egg Chunky Cookies
Chocolate Eggs Cheesecake

6. Afternoon Tea

I feel that while hearty roast dinners served in cosy pubs with roaring fireplaces belong to Autumn and Winter, a light and elegant British afternoon tea definitely makes me think of Spring and Summer, especially if enjoyed in the garden on a sunny day. By April, it’s finally warm enough to take your tea outdoors!

My 16 years in the UK have taught me that British people truly love their scones with jam and clotted cream, served with a pot of tea and lovely company - and I’ve happily joined this custom. There’s no better feeling than a Spring afternoon tea in some whimsical tea room in the English countryside, in the company of someone you love. Pride and Prejudice vibes guaranteed!

7. Mint Sauce (for Roast)

Mint sauce with roast lamb is a classic part of traditional British springtime eating, especially around Easter. To be completely honest with you, my family rarely eats lamb, but nevertheless, I’m planning on making a jar of mint sauce to accompany our Sunday roast this Spring.

Mint has long been grown in English cottage gardens and used for both culinary and medicinal purposes. The tradition of serving it with lamb dates back to medieval Britain and by the 19th century, it had become a well-established part of Easter Sunday roast dinners.

Get my Mint Sauce recipe here

8. Eggs

Eggs have long been a symbol of new life, rebirth and renewal. In traditional rural life, hens would begin laying more eggs as the daylight hours increased, making eggs a seasonal staple in Spring.

Although we eat them all year round, in springtime it’s worth taking a moment to appreciate their symbolism and meaning. They represent life, potential and the simple joys of the season ahead.

Spinach and garlic scrambled eggs on toast recipe here

A Few Closing Words

As mentioned above - this isn’t a final list, but rather a source of inspiration for what to include in your menu this April if you’d like to eat more seasonally and British-style. I’ll make sure to update this list if I come across any new traditions or foods associated with April and Easter in Great Britain.

Please do share any recipes or seasonal favourites you’re enjoying this month - I’d love to hear and be inspired by you too!

Adriana x

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