The bright evenings, the sight of daffodils – you know spring has finally arrived!

The foods we find in the supermarkets will be largely influenced by the season we are in, so let’s see what foods are in store for us this season! Below are a few foods that are favourites during this time of the year:

Purple sprouting broccoli is packed with vitamin C and is a good source of carotenoids, iron, folic acid, calcium fibre and vitamin A. It can be simply steamed or boiled for a healthier option, and can accompany almost any fish or meat dish.

Watercress is rich in vitamin C, calcium, iron and folic acid. It is a cruciferous plant containing phytochemicals such as beta-carotene and flavonoids. Raw watercress adds a peppery yet smooth edge to dishes and is highly nutritious. Use it in salads, sandwiches and soups – when cooked, it has a milder flavour.

Radishes contain significant levels of vitamin C. Juicy, crunchy and crisp, UK-grown red radishes add a delightful punchy colour and flavour to dishes. Their peppery taste stimulates the production of saliva and rouses the appetite – brilliant as aperitifs!

Passion fruit has to be one of the most intensely and enticingly scented of all fruits. They are rich in vitamins A and C and are a good source of potassium and iron. The seeds are also high in fibre. Enjoy passion fruit on their own, on yoghurt or ice cream, or use them to impart their magical flavour to a variety of fantastic desserts.

Crab is a good source of a number of trace minerals including selenium, which can counteract chromosome damage as well as increasing our resistance to viral and bacterial infections. It contains useful amounts of B vitamins, iron and zinc. There is a multitude of ways to enjoy this most versatile of seafood – in sandwiches, with pasta, or in salads.

Sea trout is a good source of omega-3 essential fatty acids, which are linked with reduced risk of heart disease. You can steam it, grill it or put it on the barbeque on a warm sunny spring evening!