March's foods in season and what to cook with them


Updated on 14 March 2018 | 0 Comments

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

Joe Woodhouse/Bloomsbury Publishing

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

Barbecued venison haunch

Cheat's char siu pork

Feta, turkey and lentil salad

Herb and nut crusted chicken breasts

Too Good To Waste/Watkins Media

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

Prawn and cabbage fried rice

Salmon with kohlrabi and fennel slaw

Cajun seafood gumbo

Eula Mae Doré/Tabasco

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

Orange and passionfruit cake

Caribbean-style grapefruit and pomegranate punch

Blood orange and cardamom sorbet

A Change of Appetite/Mitchell Beazley

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