What should you be cooking this month?
See our selection of recipes using seasonal ingredients for March
I love serving this, one of my most favourite soups. First, it has an extremely rich, beautiful colour, almost saffron I would say. And second, people can never quite guess what it is.
The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
This unctuous sauce keeps for a week and so can be called into service for other fish dishes too. Make it with lime and coriander for a more oriental touch. Skate is hugely underrated, easy to cook and well worth the effort.
This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup.
In just 20 minutes you can have this mouthwatering fish dish on the table. Serve it with steamed Juliette or Anya potatoes.
This is almost like a cheat's cauliflower cheese as you don't have to make a separate sauce - just let the creme fraiche melt. Use vegetarian cheese if you are not a meat eater: this is comfort food at its best.
Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients.
This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could
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