The first signs of spring are starting to appear, giving plenty of opportunities to brighten up our plates. From colourful slow-cooked dishes and lighter roasts to quick seafood dinners and citrusy desserts, these are the recipes to make with this month's foods in season.
Sections
Vegetables
Colourful peppers, white asparagus, spinach and spring onions all add splashes of colour and flavour to this month's dishes. This is the last month that winter veg is still very much on the menu, so make the most of late-season Brussels sprouts, cauliflower, celeriac, Jerusalem artichokes, leeks and parsnips. March also sees the last of seasonal sweet potatoes but the first crop of new season potatoes is starting to appear. It's also time to embrace rhubarb (yes, technically a vegetable) in both sweet and savoury dishes.
Cauliflower and smoked cheese gratin
Slow-roasted peppers with chilli, garlic and beans
Meat
Most game is now out of season, although rabbit and venison are both still very much available. Lighter spring dishes lend themselves nicely to poultry and pork, and of course, new season lamb.
Braised lamb with sweet potato
Musakhan (Palestinian sumac-roasted chicken)
Seafood
March is the time for seafood so enjoy cockles, oysters, langoustines and winkles at their best. Mussels, scallops and cold-water prawns are also good, as is lobster. When it comes to fish, cod is a top choice for lighter spring dishes and March is the start of the season for halibut and salmon.
Roasted cod with a coriander crust
Sticky soy and honey roasted salmon
Stuffed shoulder of lamb with cockles
Ginger salmon with oyster sauce and broccoli
Fruit
We’re still waiting on the arrival of native fruit so grab the last of the lemons, blood oranges, grapefruits and other citruses while you can. Keep enjoying the likes of imported bananas, kiwi fruit, passion fruit, pineapple and pomegranates.
Banana and chocolate ice cream
Pineapple and ginger upside-down cake
Lead image: Magdanatka/Shutterstock