What should you be cooking in March?

Seasonal Recipes for March – Fresh, Local and Full of Flavour

March is a wonderful bridge between winter comfort food and the first hints of spring freshness.

March introduces vibrant colour and depth of flavour to your kitchen. From crisp root vegetables and bright citrus fruits to tender spring lamb and sustainable seafood, this month offers a delicious variety of fresh produce. Cooking with March seasonal ingredients not only supports local growers and fisheries but also ensures your meals are bursting with natural flavour. Explore our guide below and discover inspiring recipes using the very best fruit, vegetables, meat, and fish available this month.

Fruit and Vegetables: Apples (Bramley, Cox, Granny Smiths), Beetroot, Cabbage, Carrots, Cauliflower, Celery, Chicory, Chilli peppers, Cucumbers, Leeks, Mushrooms, Onions, Potatoes (Desiree, King Edward, and Salad), Oranges (navel), Papaya, Purple sprouting broccoli, Radishes, Rhubarb (forced), Sorrel, Spring greens, Spring onions, Squash, Sweet potato, Turnips (winter), Watercress.

Meat and Game: Pork, Spring lamb, Quail

Fish and Shellfish: Bass and Seabass (farmed), Crab (spider), Herring, Mussels (farmed), Salmon, (Atlantic farmed), Scallops (King), Sole, Dover and Lemon, Trout (Rainbow), Turbot (farmed)

(information courtesy of the Marine Conservation Society, Good Fish Guide)

Click on the ingredient name for more information and see below for Delia’s recipes using ingredients available this month.

The Delia Online Cookery School: We are getting to the time of year for making Hot Cross Buns, watch Delia’s recipe showing you how to make them.