Rhubarb

Rhubarb is technically a vegetable and though you’re probably well versed in stewing it to top yoghurt or using it to make crumbles and pies (perhaps as an excuse for custard), if you haven’t tried adding a stick to your lentil dal, we recommend doing so at the first opportunity. Historically, it wasn’t eaten much before sugar became widely available but its tartness is excellent with earthy pulses and pungent spices. We have a rhubarb patch on the farm where the appearance of pink stems always heralds a hopeful time of year in early spring, and other than nicking your next door neighbour’s, or ransacking your nearest allotment, you won’t get fresher than this.