March seasonal update
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.
Former executive chef of Wimbledon, Gary Parsons shares his recipe for a pan fried seabass with potato and leek sauce, chive butter leeks.
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.
Try this colourful recipe for spinach and salmon rice from Tilda to spruce up your lunchbox.
Fruits
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.
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.
Check out Michelin-starred chef, Lee Westcott’s Brill, wild garlic, calcots and chicken skin dish.
HOW TO COOK SPINACH
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.
Check out this Chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil recipe from London chef, Charles Lee.
Steamed Spinach
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.
Try making Paul Wedgwood’s venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus recipe.
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!
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