The promise of a new season shifts how I like to cook. And the ingredients: the earthiness still clinging to their skins. The heady smell of wild garlic and beautiful shades of radish heads start making their way onto my plate.
JUST IN: nettles, radishes, sorrel, spinach, spring greens, spring onions, wild garlic
STAYING IN SEASON: apples, beetroot, carrots, cauliflower, garlic, endive, leeks, purple sprouting broccoli, rhubarb (forced), spring greens
LAST MONTH TO ENJOY: blood oranges, celeriac, chicory, Jerusalem artichoke, kale, onions, parsnips, pears, savoy cabbage, swede
Some March recipes:
