In season – March

In-Season-March

As the days get longer throughout March help yourself to fresh seasonal food. Serve whole sea bream with a zesty lemon and passion fruit dressing and roast cauliflower and parsnips to add an extra crunch to a spring salad. You can also check out our ‘In Season’ Pinterest board to see what takes your fancy.

What’s in season throughout March?

Fruit and Veg
Bananas
Cauliflower
Celeriac
Endive
Green cabbage
Jerusalem artichokes
Kale
Leeks
Lemons
Onions
Oranges
Parsnips
Passion fruit
Pomegranates
Purple sprouting broccoli
Rhubarb
Spring greens
Swede
Young carrots

Fish & seafood
Crab
Lobster
Mussels
Rainbow trout
Scallops
Sea bream

Game
Pigeon
Rabbit

Cauliflower

Cauliflower

Like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads, which grow from a thick central stem. It has a firm, almost waxy texture, and a mild, delicate flavour. Most cauliflowers are white, but it’s also possible to find green and purple varieties.

Perfect match: Of course there is the classic cauliflower cheese, but you can also roast cauliflower to draw out the sweeter flavours, or pickle it to make piccalilli, perfect for summer sandwiches.

Top tip: Cauliflower makes a great base to soups.

Parsnips

Parsnip

A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Perfect match: Roast your parsnips with maple syrup instead of honey as syrup has a higher boiling point and is less likely to burn. You can also roast them with the skins on with apples and serve with pork.

Top tip: Parsnips are in season from October to March, but are usually best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh.

Lemons

Lemon

Lemons work well with a huge variety of foods from sweet to savoury. Their peel can be used, grated into sauces to add a zesty kick and the juice has a multitude of uses from flavouring, garnishing, preserving and even cleaning!

Perfect match: We’re all about pairing lemons with fish. From fish and chips to salads, it cuts through the flavours and compliments fish well. Why not try out Ceviche of salmon and scallops with tomato salsa recipe.

Top tip: To get the most juice from a lemon make sure they are room temperature, and firmly roll them back and forth under your palm a couple of times. Alternatively pop them in the microwave for a few seconds, warming them helps to create more juice.

Passion Fruit

Passion-Fruit

Passion fruit is a tropical fruit with a brittle outer shell that contains crunchy seeds surrounded by intensely flavoured yellow, juicy pulp. You don’t need to do anything with passion fruit, just spoon it into yoghurt, cream or sauces and you’re ready to go. Alternatively you could make a passion fruit puree with the pulp.

Perfect match: Passion fruit tastes amazing with pavlova or cheesecakes. But they also go very well with fish in Asian infused dishes.

Top Tip: Passion fruit become more wrinkly as they ripen.

Sea Bream

Seam-Bream

There are a number of fish that come under the banner of ‘bream’, which can be confusing. These include black bream, red bream from Europe and the Mediterranean gilt-head, which is perhaps the tastiest of the lot. Sea bream is incredibly versatile you can grill, bake in aluminium foil or pan fry it.

Perfect match: Sea bream goes well with pasta such as linguine and ravioli or with roasted fennel and potatoes.

Top Tip: look for line caught sea bream as it’s a far more sustainable way of fishing. If the fish you buy is tagged you can go online and find out exactly who caught it.

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