March
| Published: 28th February 2008 15:32 |
Cauliflower, leeks and purple sprouting broccoli are still going strong, while spring onions make an appearance for the first time this year. March is a good month for white fish as hake, cod and John Dory are in season. Lemon sole, sea trout and salmon are also available at this time of year. The countryside is just starting to see the beginnings of spring, it's a great time to gather wild garlic leaves while walking in the country, but remember to get permission and never pick more than you can eat.
Hake
With cod being so over-fished it is best to avoid it, and hake makes a perfect alternative with its thick white succulent flesh. Hake has a Marine conservation Society sustainability rating of 2 making it one of their ‘recommended for eating' fish. Hake can be substituted any where you would usually use cod. It's perfect for a comforting fish pie.
See our Hake in Parsley Butter Sauce recipe.
Carrots
Organic carrots taste like the ones from your childhood. Try tossing boiled carrots in melted butter and cracked cumin to spice up a familiar favourite.
Try our Moist Crumbly Carrot Cake
Cauliflower
When lightly cooked, creamy white cauliflower has a delicate flavour which combines well with rich creamy sauces and toppings. If cauliflower is over-cooked it becomes smelly and mushy and not appealing. As well as the old favourite cauliflower cheese why not try a healthier option? - our Cauliflower and Tomato Bake
Spring Onions
Adding crunch and flavour to dishes, these mild-tasting onions are young plants, which if left in the ground, would develop into mature onions. They are great raw in salads, or added to stir-fries, omelettes, marinades and dressings. Take care and cook them over a gentle heat as they become bitter when burned.
Try our Asian-Inspired Prawn and Spring Onion Cakes
Garlic
Like onions, leeks and chives, garlic is a member of the lily (or allium) family. The head is comprised of 12-15 cloves, each encased in papery skin. Aïoli, the rich, garlic-laden mayonnaise-like sauce from the South of France, is eaten with a wide range of accompaniments including boiled potatoes, artichokes, carrots, chicken and salt cod. In Greece, skordalia, a sauce of potatoes, olive oil and garlic, is served with fish and vegetables. Also worth noting are the pungent garlic pickles of India and the Middle East.
Try our flavoursome creamy Aioli
Or be adventurous and try a creamy garlic soup
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