Your March Food Guide
It's official, Spring is here. Daffodils are finally popping their heads out, and the first blossoms have arrived on our favourite trees. It won't be long until little lambs are skipping in the fields around us. Seasonal sentiments aside, if you are eager to discover what the month ahead will bring.
March isn't a hugely abundant time for seasonal produce and seems to be some what of a stepping stone between Winter and Spring crops. All things said, there are still some great ingredients you can take advantage of this month.
Purple Sprouting Broccoli is a welcome addition to our plate and will pair well with most flavours. Roasting it with a drizzle of soy sauce and ginger is truly delicious yet simple, and the perfect accompaniment to steamed fish.
Spring Onions are now starting to crop up and are a pleasing, milder alternative to their fiery relations. Griddling these whole and serving with chicken breast, our pea puree and roasted carrots makes for a lighter take on Sunday dinner.
Rhubarb is still around and packed with flavour this time of year. If you get your hands on some, this is a good opportunity to make some fresh compote. Along with 2 sticks of rhubarb, add 2 tablespoons of sugar or honey and stew for 10-15 minutes. Finish with a squeeze of lemon, then leave to cool before dolloping on top of some muesli or fat free yoghurt for breakfast.
Make the most out of cauliflower, kale and leeks, which are sadly all going out of season this month. We've got a delicious, simple stew for you to try your hand at, which takes less than 10 minutes to make. Click here to check out our Leek, cauli and kale stew recipe.