It’s March! It’s spring. The sun is (potentially) shining. I think March is a great month for food, though of course it can be tricky in the day to day drudgery to get excited about food. If you’re wondering what to eat in March, you’ve come to the right place.
I’ve put together a selection of recipes for you that are perfect for both week nights and weekends. You could follow my plan exactly, or you could pick and choose the recipes that you most like the look of.
I’ve included a selection of both warming recipes and lighter ones – because we know how unpredictable the weather can be in March.
What to Eat in March – In Season
There are plenty of vegetables, herbs and seafood in season in March, including:
- cabbage (green, Spring greens)
- celeriac
- chard
- chicory
- kale
- leeks
- parsnips
- purple sprouting broccoli
- seakale
- spring onions
I’ve tried to include as many seasonal recipes as I can, to make sure that you are cooking and eating the freshest, most delicious food.
What to Eat in March
Week 1
In week one, we have some of my favourite recipes – a warming lightly smoked salmon dish, in season parsnips and a gorgeous roast chicken spread over two meals at the weekend.
Week 2
Week 2 features a soup that can be made with any of your leftover vegetables from the previous week, sumptuous tacos and a hearty stew.
Week 3
In week 3, we’re (hopefully!) feeling the sunshine with a fresh and light spring risotto, a tasty (and incredibly quick) penang curry and a slow roast leg of lamb to finish the week.
Week 4
Week 4 features an incredible recipe passed down through my family – Anglesey Eggs. You must try this! There’s also an incredibly special duck dish to finish the week.
Other posts in this series:
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