As we step into March, the arrival of early spring brings a fresh selection of vibrant fruits and vegetables to kitchens across the UK.
With the changing season, chefs have the opportunity to highlight ingredients at their peak, crafting dishes that celebrate the very best of what nature has to offer. From leafy greens to foraged finds, here’s a guide to March’s standout seasonal produce.
Vegetables
Spring greens - Young, tender, and full of nutrients, spring greens are a versatile addition to seasonal menus. Whether lightly sautéed, shredded into salads, or paired with rich, slow-cooked meats, their mild flavour enhances a variety of dishes.
Leeks continue to shine in early spring, bringing a subtle sweetness to soups, stews, and risottos. Their soft, caramelised texture when slow-cooked makes them a favourite ingredient for both classic and modern British cuisine.
Spinach - Rich in iron and packed with vitamins, spinach thrives in March. It’s excellent raw in salads or cooked into curries, tarts, and pasta dishes, adding both nutrition and vibrant colour.
Forced Rhubarb: Grown in the absence of light, forced rhubarb boasts a vibrant pink colour and tart flavour, making it ideal for desserts like crumbles, tarts, and compotes, as well as a complement to savoury dishes.
Watch Michelin-starred head chef Harry Kirkpatrick from Trinity create a Rhubarb Savarin.
Foraged Ingredients
Wild Garlic: Emerging in March, wild garlic imparts a mild, garlicky flavour. Its leaves can be used in pesto’s, soups, or as a flavourful addition to salads.
Spinach is a versatile and nutritious green that can be cooked in many ways. Here's a breakdown of some popular methods:
Sautéed Spinach
For a quick and flavourful side dish, heat a tablespoon of olive oil or butter in a pan over medium heat. Add garlic or shallots for extra flavour, then toss in fresh spinach (washed and dried). Cook for 1-2 minutes, stirring until the spinach wilts. Season with salt, pepper, and a squeeze of lemon juice.
Steaming is a healthy and simple method. Place fresh spinach in a steamer basket over boiling water and cover. Steam for 1-2 minutes until wilted and bright green. Drain, then drizzle with olive oil and season.
Boiled Spinach
Boiling is great for soups or purees. Bring a pot of salted water to a boil, add spinach, and cook for 30-60 seconds. Drain the spinach and rinse with cold water to stop the cooking process. Squeeze out excess water before using in recipes.
Creamed Spinach
For a rich and indulgent side, sauté spinach in butter until wilted. Add heavy cream, grated Parmesan, and a pinch of nutmeg. Simmer until thickened and serve warm.
Stir-Fried Spinach
If you're looking for a crisp and savory option, stir-fry spinach. Heat oil in a wok, add garlic, ginger, or soy sauce, and toss in spinach. Stir-fry for 1-2 minutes until wilted.
Baked or Gratin Spinach
For a cheesy, hearty dish, mix cooked spinach with cheese, breadcrumbs, and cream. Bake in the oven at 180°C (350°F) until golden and bubbling.
These simple methods highlight spinach’s versatility and can be adapted to suit various dishes.
MEATS
This month sees a transition from winter to spring, influencing the availability of various meats. While some meats are available year-round, certain types are more prominent during the spring season.
Spring lamb: March marks the beginning of the spring lamb season. This meat is tender and flavourful, making it a popular choice for Easter feasts and spring dishes.
Watch as Michelin star chef Nathan Davies creates a Welsh lamb and pear dessert recipe.
Venison: Wild red deer venison is in season during March. Its rich, gamey flavour is well-suited for hearty stews and roasts.
March is an ideal moment to create menus that highlight both tradition and creativity. Whether through foraged ingredients, local meats, or seasonal vegetables, the possibilities are endless for delivering exceptional culinary experiences this spring.
Are you using any seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app for a chance to be featured on our next seasonal update!
You could be commenting on this if you had an account! Click here to sign up.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
The Staff Canteen team are as a passionate about the hospitality industry as those of you who work in it and that is why we aim to give you the best content every day. We want you to read the news which impacts you, first, listen to the opinions of your peers and equally tag a mate in a meme only this industry would understand! We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. You can help support us to achieve that goal from as little as £1 - which is less than a coffee. We appreciate every contribution.
There are no comments yet.
You could be commenting on this if you had an account! Click here to sign up.