March
Even if it doesn't feel like it, spring is almost here. March brings with it fresher flavours and the promise of new produce on our plates. Splash out with pale pink-hued wild salmon, and serve it with slender, purple-sprouting broccoli. Herbs – parsley and chives are back with us too. And, for nature-lovers, it's a great time to gather whiffy garlic leaves – the garden’s waking up…
Carrots
Young summer carrots and hardy winter varieties add colour and sweetness to salads, soups and warming casseroles
Parsley
A popular garden herb, parsley is useful to have on-hand for garnishes and flavourings, and makes a tasty addition to leafy green salads
Cauliflower
When lightly cooked, creamy white cauliflower has a delicate flavour which combines well with sauces and toppings.
