In Season: April

It's already April and we can't quite believe it, but speeding through the first cold quarter also means longer days and (hopefully) we can begin to leave the skiwear at home. Ingredients start to shoot up this month, think lots of baby leaves, new spring greens and tiny tendrils to pick. April's starting with a four day weekend, which were hoping is an omen for how the rest if the month will pan out, relaxed and well fed. We have devised a fool proof menu here for you if you're entertaining over Easter weekend. We're also celebrating Spread Founder Jess' birthday on the 9th and she has combined birthday cake and breakfast for her tropical brunch recipe below. 




Asparagus, broccoli, Jersey royal new potatoes, lettuce & salad leaves, purple sprouting broccoli, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles


Basil, chives, dill, sorrel


Bananas, kiwi, rhubarb


Cockles, crab, langoustine, lobster, plaice, prawns, salmon, sea trout, shrimp, whitebait

Lamb, wood pigeon




SERVES 4 (makes 8 pancakes) 

  • 1 ripe banana 

  • 1 tsp baking powder 

  • 100g self raising flour 

  • 1 tsp cinnamon 

  • 3 tbsp light brown sugar 

  • 1 egg 

  • 100ml coconut milk

  • Coconut oil, for frying 

  • 4 fresh pineapple rings 

  • Greek yoghurt 

  • Walnut pieces 


Mash the banana with a fork into a rough paste, set aside. Combine flour, baking powder, cinnamon and sugar in a bowl. Add the egg and gradually the coconut milk and mix well to make a soft batter. Add the banana puree and mix. 

Pat dry pineapple rings and griddle over a medium heat until caramelised. These can just be left fresh if you prefer. 

Heat a little coconut oil in a nonstick frying pan. Drop tablespoons of batter into the pan, far enough apart that they have room to spread. When small bubbles start to form, flip them over and cook until golden brown. 

Don't use too much batter in the first pancake, it's always a dud, the pan is never at quite the right heat and we always chalk the tester up as a chef's snack.  

Serve 2-3 pancakes per person, with a generous dollop of greek yoghurt, the griddled (or fresh) pineapple and a handful of toasted walnuts.

Consume somewhere comfy, with a cuppa! 

Recipes, SeasonalEmma Plant