“With trugs replete with crisp greens, peppery shoots, and jewel-toned roots, so our culinary ambitions turn to recipes that whisper of renewal while still nodding to winter’s grounding comforts
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These fresh, bright flavours – think earthy artichokes, zesty radishes, and the delicate bite of young watercress – also mark a restoration of fresh ideas, just as the umpteenth stew of winter begins to pall a little. Whether roasting, braising, or tossing into lively salads, cooking with the seasons brings both nourishment and joy. Here’s what to savour in March—and how to make the most of your bounty.
Artichoke And White Bean Dip
Delicious Magazine
Artichokes, how do we love thee? Let us count the ways. Not only do they look towering and resplendent in the garden, but they are also packed with fibre, antioxidants, potassium and magnesium, as well as supporting liver health. Oh, and they taste exquisite too. We love artichoke hearts chopped into salads, strewn across pizza, or simply dipped in aioli. But we especially adore this recipe, which amps us the nutritional benefits, thanks to the addition of white beans, which are strongly associated with longevity. Silky, smooth, creamy, top it with some toasted almonds and dig in, whether with toasts, crudité or crisps. Get the recipe.
Beetroot & Red Onion Tarte Tatin
BBC Good Food
The earthy beauty of a beetroot is one of nature’s greatest gifts. We adore the contrast of their understated exterior with the jewel-like flesh when cut into. Again, they add flair, depth of flavour and panache to any salad – but while in season, we suggest making the very most of them. This tart, from BBC Good Food, is a knock-out, the deep red singing against the green of the salad. Perfect for a wholesome yet spectacular weekend lunch with friends. Get the recipe.
Butter-Glazed Roasted Radishes With Fresh Herbs Recipe
Serious Eats
All hail the peppery radish, whose marriage of prettiness with hot kick we will always relish. Like Daniel Gritzer of Serious Eats, though, we confess to having regarded them as a veg to be eaten raw veg – until now. Having just tried his winningly simple recipe, we find ourselves instant converts. Who knew? As he writes, ‘The mistake I made was in following the popular perception of radishes as a raw-only vegetable. The truth is, they're just as good – if not better – cooked. One of the best things about cooking radishes is the way it tames their spicy flavour, making them much easier to eat in bulk. These days, I can eat my way through an entire bunch in one sitting and still want more.’ Simply toss them in some olive oil, roast for 40-odd minutes and sprinkle with some fresh parsley. The result is something altogether softer – think a turnip-like flavour that is perfect as a side for roasted meats. Genius. Get the recipe.
Chicken And Leek Bake
Jamie Oliver
To our minds, this dish offers the perfect bridge between the seasons, showcasing all the freshness of spring by way of the newly in-season leeks and marrying it with the comfort of winter thanks to the rich cheese, the chicken and the bacon. Topped off with crunchy breadcrumbs, it is an ideal supper to feed the hungry troops. Get the recipe.
Malted Milk Porridge With Bay Scented Roasted Rhubarb
Olive Magazine
The first crops of rhubarb bring such vivid and colourful delight that we recommend cooking them in as many ways as you possibly can for a surefire route to culinary joy. The possibilities are endless, but we’re just going to leave this one here for your delectation: malted milk porridge with orange, vanilla and bay leaf roasted rhubarb. It is exceptional, whether you have it for breakfast or even for pudding. Get the recipe.
