What should you be cooking in March?

What should you be cooking in March?

Seasonal ingredients for March

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.

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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.

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

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