Here are the foods that are at their freshest in March and some great recipes to make the most of them.
The first real shades of spring colour are starting to appear, giving plenty of opportunities to brighten up our plates. From radishes and rabbit to wild garlic and winkles, these are the foods in season this month.
Vegetables
Purple sprouting broccoli, radishes, spring onions and the first appearance of wild garlic add splashes of colour and flavour. Winter veg is still very much still in flavour as well, courtesy of broccoli, Brussels sprouts, cabbages, cauliflower, Jerusalem artichokes, kale, leeks (in time for St David’s Day) and parsnips.
Try...
Roasted purple sprouting broccoli
Pak choi, edamame bean and spring onion salad
Japanese-style duck and leek hot pot
Wild garlic and mushroom tartlets with wild garlic pesto
Warm radishes with anise and tarragon
Meat
It’s time to start saying goodbye to the game, although rabbit and venison are still good bets. Lighter spring dishes lend themselves to poultry and pork, with slow-cooked red meat stews less appealing as the weather warms up.
Try...
Roast loin of rabbit with a rabbit and chorizo ragout
Herb and nut crusted chicken breasts
Seafood
It’s the last month for a while to enjoy shelling out on cockles, oysters and winkles. Mussels, scallops and cold-water prawns are also good, while fish-wise there’s halibut, herring, salmon and skate.
Try...
Grilled herring with walnuts and tarragon
Creamy potato and seafood chowder
Salmon with kohlrabi and fennel slaw
Fruit
We’re still waiting on the arrival of native fruit, so grab the end of the blood oranges while you can and keep enjoying the likes of kiwi fruit, grapefruit, passion fruit and pomegranates. It's also time to embrace rhubarb (yes, technically a vegetable) in both sweet and savoury dishes.
Try...
Rhubarb crumble tray-bake cake
Breakfast granola with kiwi, apple and pear
Caribbean-style grapefruit and pomegranate punch
Blood orange and cardamom sorbet