Introducing our new columnist Dan: restaurateur and keen allotmenteer. This month, he’s sowing beetroot and carrots, and cooking with wild garlic and rhubarb

Carpeting woodland in clouds of white star-shape flowers and filling the air with a heady, intense aroma, wild garlic is abundant in April. This bulb hibernates for most of the year before bursting fo

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone

This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month