Eat the Seasons

April 2019

In season this month

Fruits & Nuts
Forced Rhubarb

Vegetables & Herbs
Asparagus, Basil, Broccoli, Chives, Dill, Jersey Royal New Potatoes Lettuce & Salad Leaves, Morel Mushrooms, Purple Sprouting Broccoli, Radishes, Rocket, Samphire, Sorrel, Spinach, Spring Onions, Watercress, Wild Garlic, Wild Nettles

Meat & Game
Lamb, Venison, Wood Pigeon

Fish & Shellfish
Crab, Langoustine, Lobster, Plaice, Prawns, Salmon, Sardine, Sea Trout, Shrimp, Whitebait

Going out of season
Cockles, Oysters, Venison, Wild Garlic, Winkles

Spinach is at its very best between March and June. Now is the time to buy whole bunches of the stuff – look for leaves that are crisp and dark green, and avoid those that are yellow, limp, or wilted. Don’t worry about a bit of mud, it’s easily washed off and then dried in a salad spinner. If buying pre-washed, packaged spinach, inspect the bag for any slimy or yellow leaves, and also check the expiration or a “best if used by” date. Always buy organic spinach if you can.

Vegan (or Not) Spinach & Ricotta Cannelloni!!

This is a simple version of a classic recipe that is super easy to make. The basic recipe is vegan, but it is very easy to adapt it if you wish to by adding 300-400g of Ricotta cheese to the Béchamel sauce and a sprinkling of Parmesan over the top!

Cooking time 1 hour 10 minutes
Serves 8 


·       3 Cloves peeled garlic

·       100g Roasted cashew nuts

·       100g Spinach

·       2 Sweet potatoes boiled & mashed

·       Juice of half a lime

·       1 tsp salt

·       75ml Sunflower oil

·       75ml Water

·       3 tsp oil

·       3 tbsp white flour

·       Pinch of salt

·       Pinch of black pepper

·       350ml Soy milk


·       2 Cloves garlic chopped finely

·       1 Red chilli

·       1 ½ tbsp oil

·       2 Tins of chopped tomatoes

·       1 tsp salt

·       Pinch of black pepper

·       1 tbsp maple syrup

·       250g Cannelloni tubes

·       Vegan cheese to top

·       300-400g Ricotta for the Béchamel Sauce if you’re not making the vegan version

·       Grated Parmesan to top if you’re not making the vegan version



  1. Preheat the oven to 180°C.
  2. First step is to make your spinach pesto – add 3 cloves peeled garlic, cashew nuts, spinach, lime, 1 tsp salt, 75ml sunflower oil and 75ml water to a blender and blend together.
  3. To make the vegan béchamel, add 3 tbsp oil to a pan on a high heat along with 3 tbsp flour, a pinch of salt and a pinch of pepper and cook for 1 minute.
  4. Once the roux starts to clump together add in the soy milk (& ricotta cheese if not following the vegan recipe).
  5. Bring to the boil, stirring all the while and then knock off the heat.
  6. Combine with the spinach pesto and the mashed sweet potatoes and set aside.
  7. Make your tomato sauce by adding 1 ½ tsp oil to a pan on a high heat. Add 1 finely chopped red chilli and 2 cloves finely chopped garlic.
  8. Fry for about a minute until the garlic starts to turn gold and then add the two tins of chopped tomatoes and mix through.
  9. Season with 1 tsp salt, a pinch of black pepper and 1 tbsp maple syrup and bring to the boil. Remove from the heat.
  10. Use a piping bag to squeeze the spinach and sweet potato béchamel sauce into the cannelloni tubes – make sure you fill them up really well, so they are not full of air.
  11. Lay the tubes on their sides and submerge with the tomato sauce.
  12. Top off with a covering of vegan cheese (or a sprinkling of Parmesan if you’re not vegan!) and cook in the oven for 25 minutes.


You can email Suzanne with any comments or questions at