In Season: British ingredients to eat now

Although there is a year-round supply of fresh food in the shops, it doesn’t mean the produce is at its best. We all know that its best to eat with the seasons, not only does it reduce carbon emissions and support the local economy, seasonal food is fresher and therefore tastier and more nutritious 

At Balance Box, we look forward to the abundance of British produce that becomes available at this time of year. Here are some of our favourite ingredients to choose this spring.  

Isle of Wight tomatoes 

Right now, we’re are celebrating this season’s first crop of beautiful British grown Isle of Wight tomatoes and The Tomato Stall have recently launched a home delivery service so you can get them straight to your door. 


For a short period of time each year, the best asparagus spears are available on British soil. Boasting incredible flavour, asparagus spears decline quickly so are best enjoyed locally.  

Containing more folic acid than any other vegetable, asparagus is also a source of fibre, potassium, vitamins A and C. 

Jersey Royal potatoes 

Prized for its waxy texture, paper-thin skin and subtle nutty flavour, the Channel Islands’ most famous export has arrived on the shelves. An excellent source of fibre and vitamin C, we think they pair beautifully with new season asparagus and watercress. 


Bite into a crunchy sprig of watercress and you’ll discover the peppery punch it packs. Rich in vitamin C, calcium, iron and folic acid, watercress contains anti-cancer phytochemicals such as beta-carotene and flavonoids and can help improve liver and kidney function. Add watercress to your salads, soup and sandwiches. It’s a super versatile salad leaf that should be treated as more than a pretty garnish.  

Spring onions 

A good source of vitamins B and C, folate and fibre. Onions are relatively high in flavonoids, an antioxidant that is thought to protect against cancer and heart disease. Raw, spring onions have a subtle sharpness but cook them and you tease out their natural sweetness. We love them griddled or barbequed with a romesco sauce. 


Flavourful field-grown varieties of this vegetable (not fruit!) are now in season. Packed with fibre, its sharpness works extremely well with meat and oily fish dishes. But nothing beats a deliciously comforting a bowl of crumble. Try our recipe for rhubarb and banana crumble for a lower-calorie take on this classic.