What's in season and why it matters – a guide to British-grown fruit and veg with Harriet Cowan

We've teamed up with farmer and TV personality Harriet Cowan to help spread the word about the amazing fresh produce we grow in the UK, highlighting what's in season and how to make the most of it.

Here’s Harriet's recipe picks, a guide to what's in season and a closer look at the British suppliers making it all possible.

Harriet Cowan said: “I’m passionate about using my voice to highlight the brilliant work British farmers do to bring high-quality food to our tables.

“I’ve loved teaming up with Aldi to find out more about the fruit and veg we grow on home soil, and to help shine a light on buying British when it’s in season.

“When you choose British produce, you’re supporting farmers who are out there in all weather, doing a job that’s completely connected to the land and the seasons. That really matters.

“Life on the farm is busy and unpredictable, so I cook in a very straightforward way. For me, it’s not about complicated recipes - it’s about using great British ingredients and appreciating what’s grown right on our doorstep.”

Our guide to what British fruit and veg tastes best, when

We’ve created this handy guide to highlight what’s in season and when it’s likely to be tasting its best in the UK.

We’ve created this handy guide to highlight what’s in season and when it’s likely to taste its best in the UK:

Spring	Summer	Autumn	Winter
Asparagus	Strawberries	Apples	Sprouts
Rhubarb	Blueberries	Beetroot	Kale
Peas	Raspberries	Aubergines	Swedes
New potatoes	Blackberries	Kiwi	Cabbage
Lettuce	Cherries	Cauliflower	Potatoes
Radish	Tomatoes	Pears	Parsnips
Spring Onions	Courgettes	Pumpkins	Celeriac
Broad beans	Sweetcorn	Leeks	Onions
Spinach	Peppers	Squash	Carrots

You can find out even more by checking out the National Farmer’s Union’s seasonality guide here.

Harriet’s top recipe picks

Spring

Summer

Autumn

Winter

Harriet has handpicked these delicious Aldi recipes that celebrate British fruit and veg at its best – simple, satisfying dishes built around fresh, homegrown ingredients for everyday cooking.

Spring (March-May)

Spring marks the start of the British growing year - fields coming back to life, new crops taking root, and the first fresh produce of the season appearing, including sweet British peas and punchy rhubarb at their seasonal best.

Harriet’s chosen a Creamy Pesto and Pea Pasta Skillet and a Pork Tenderloin with Spiced Rhubarb Sauce, Pickled Rhubarb & Herb Salad.

Harriet says: “These are exactly the kind of dishes I like to cook in spring – really simple, really fresh, and they let British produce do what it does best. The peas are sweet and vibrant, and the rhubarb adds that lovely sharpness that just wakes everything up.”

Summer (June-August)

Summer is peak British abundance - long days in the fields, fast-growing crops, and some of the freshest produce of the year.

For summer, Harriet’s chosen a Beef and Pepper Stir Fry where crisp British peppers really shine, and a Crispy Chicken, Corn and Mash that celebrates naturally sweet seasonal sweetcorn at its best.

Harriet says: “Summer food needs to be quick but still satisfying. British peppers and sweetcorn are at their absolute best this time of year – you barely need to do anything to them, they just taste brilliant.”

Autumn (September-November)

Autumn is harvest season across British farms – when fields are full, crops are gathered in, and cooking naturally turns towards richer, more comforting food.

Harriet’s go to is a Warming Squash Soup with Sesame Cheese Cracker, built around rich, earthy British squash that comes into its own as the season turns.

Harriet says: “Autumn is when I naturally start cooking more comforting food. British squash is brilliant this time of year - it’s simple, it’s full of flavour, and it doesn’t need much doing to it. This kind of dish just feels right when the weather turns.”

Winter (December-February)

Winter is when British-grown veg really comes into its own – simple ingredients transformed into hearty, warming dishes that deliver real comfort.

For winter, Harriet’s top dish is Hot Honey Carrots, showcasing naturally sweet British carrots that are perfect for roasting and warming winter dishes.

Harriet says: “Winter veg is all about making the most of what’s available. British carrots are so naturally sweet, and this is a really easy way to turn something simple into something that feels a bit special and proper comforting.”