April is a great time for apple lovers, with new season varieties back on the shelves. Keep an eye out for unwaxed fruit and interesting heritage varieties at farmers markets.
Cruciferous vegetables are also back in season and should be coming down in price. For a change try roasting them (possibly the best way to eat Brussel sprouts), even a wedge of cabbage can be cooked in a hot oven with a drizzle of oil.
Other produce in season in April includes: Asian greens, avocados, bananas, beans, broccoli, Brussels sprouts, cabbage, cauliflower, fennel, kiwi fruit, leeks, limes, mandarins, pears, passionfruit, potatoes, pumpkin, silverbeet spinach turnips.
What to cook?
Roast cauliflower is a versatile ingredient. It tastes great in vegan tacos, warm salads and as a replacement for beans in hommos.
On cooler nights, cauliflower and millet mash is a creamy, non-dairy comfort food.
For the adventurous, have a go at making your own kimchi.