April

Fire & Soil

Harvest & Grill This Month

These plants are at their peak in April and go brilliantly over fire.

Mustard greens

Wilt whole leaves quickly in a cast iron pan on the grill with garlic, chilli, and a splash of soy — the heat tames the raw pungency and leaves a pleasantly spicy, smoky green. Also excellent used as a wrap for grilled meats, Korean-style, with rice and a smear of gochujang.

Radish

Halved radishes over direct high heat for 3–4 minutes become surprisingly mellow and sweet, losing most of their raw sharpness. Excellent as a quick side with grilled fish. The leaves can be wilted in a pan on the grill with butter and lemon.

Rhubarb

Rhubarb is an exceptional companion to fire cooking — not grilled itself (it collapses instantly) but as a tart, intensely flavoured sauce that cuts through fatty or smoky meat. A rhubarb and ginger sauce alongside smoked pork belly is outstanding; rhubarb compote with grilled mackerel is a classic. Rhubarb also makes an extraordinary shrub (drinking vinegar) that adds brightness to cocktails served at a BBQ.

Rosemary

Rosemary is extraordinary on the grill. Whole stems act as natural skewers for lamb or chicken; thrown directly onto coals they produce fragrant smoke. Chop finely and mix with olive oil for a marinade, or strip a thick branch and use it as a brush to baste meat as it cooks. Arguably the single best herb to have growing near a BBQ.

Spring greens

Halve small plants through the stem and char cut-side down over direct heat — quick and intensely flavoured. The tender spring leaves wilt fast so 2–3 minutes is enough. Drizzle with sesame oil and soy or a classic brown butter and lemon for a simple spring side.