The Spanish weather is making certain vegetables more expensive, so here are 14 things in season this March, to ensure your menu doesn’t go without greens.
Adam O’Sullivan is head chef at the Water Lane Bar & Restaurant in Bishop’s Stortford where he works to uphold its 'Food Made Good' three-star rating from the Sustainable Restaurant Association (SRA).
With the knowledge that broccoli may start to get more expensive following floods in Spain, he’s turning to the UK’s purple sprouting variety or kale instead.
Here’s what Adam thinks are some good things to put on your March menus plus some ideas on how to use it.
What fruit and veg should I use in March?
- Jerusalem artichokes
- Blood oranges
- Orchard fruits
- Purple sprouting broccoli
- Wild garlic flower
What meat and fish should I use in March?
- Early spring lambs
- Native mackerel
- Lemon sole
- Native squid
How can I turn them into best-selling dishes?
Adam and his team change the menu monthly to reflect what's in season and on trend. Here's what he's come up with this month and how each dish is cooked.
Potted cherry wood-smoked mackerel with sweet pickling rhubarb
"We’re serving this in homage to the Cornish coast where our mackerel comes from.
"We make a savoury caper scone with citrus clotted cream and rhubarb jelly to spread on the scone, like a Cornish cream tea."
Kedgeree stuffed lemon sole
"We used kiln smoked salmon in the kedgeree, then butterfly the back of the sole fish to stuff it in there, then roast it with mussel & wild garlic leaf cream sauce.
"Wild garlic flower usually comes into season around mid to late March. It adds great colour to soup but I like to use it with muscles instead of raw garlic.
"We infuse wine with garlic then steam the muscles in that, then use garlic flower & parsley together to lift it up."
Blackened tandoori cauliflower
"We marinade and sous-vide the cauliflower, then blacken it on a plancha. It’s marinated in ghee, so when you smoke it on the plancha, it absorbs two different flavours of smoke - one from the grill and one from the ghee.
"This is served with celeriac & parsnip samosa, ghee confit mango and wild basmati & spinach pakora, which is rolled into balls like arancini."
Blood orange crème brûlée
"This is another fun dish served with chocolate orange doughnuts, orange jelly with a basil leaf so it looks like a little orange & bourbon biscuits.
"The best thing is that this is a special that one of my commis chefs put on the menu. It’s good to reward them when they’ve created something good."
- Want more menu ideas? Listen to how this publican walks 500 miles in Portugal each year to improve his pub food.