Welcome to April

‘It’s important to build layers of flavour in dishes, but it’s equally important to show restraint and let ingredients sing for themselves,’ says Tom Kerridge, whose five-ingredient recipes bring out the best in fruit and veg and allow British beef and smoked fish to shine (p78). This issue is a celebration of spring, and what better way to welcome the season than to cook with the newest produce, such as asparagus, radishes and watercress, to name three favourites (p90). Eggs also play a starring role, from Diana Henry’s genius ‘jammy’ version (p86) and Ernestina Agyei’s garden eggs (p123), to shakshuka-style full English (p98) and the richest custard tart (p120). And, if you’re looking for sunny baking inspiration, try making Cassie Best’s schooldays sprinkle sponge (p58) or the magnificent snickerdoodles (p66) – just saying the word will make you smile!

Enjoy the spring bank holiday.