What to Eat This Month – March

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.

1
Lightly Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage
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Delicious, soft lightly smoked salmon fillets with hearty potatoes and cabbage
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3
Fennel, Leek and Mushroom Penne
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4
One Pot Sausage, Mushroom and Mozzarella Pasta
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A truly delicious and ridiculously simple one pot sausage pasta
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5
Chicken Chow Mein
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A delicious variation on the takeaway favourite using prosciutto for a blast of flavour
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6
One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt
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7
Leftover Roast Chicken, Leek and Mushroom Filo Pie
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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.

8
Bottom-of-the-Fridge Soup with Leftover Vegetables
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An incredibly versatile and delicious vegetable soup recipe
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10
Pancetta, Broccoli and Dolcelatte Rigatoni
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A decadent pasta dish which is ready quickly enough to rustle up on a week night.
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11
Thai Green Noodle Soup with Pan Fried Sea Bass
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12
Smoky Pork and Black Bean Tacos
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13
One Pan Balsamic Sausage and Peppers
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14
Beef and Guinness Stew
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A seriously tasty beef and Guinness stew
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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.

15
Spring Vegetable Risotto with Feta
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A delightful, light risotto with asparagus, peas and spinach
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16
Creamy White Beans and Chorizo
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Satisfying, creamy white beans topped with sweet red peppers and spicy chorizo. What could be better!
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17
Bottom-of-the-Freezer Vegetable Dahl
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A delicious and versatile Dahl recipe, packed full of vegetables.
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19
Mac ‘n’ Cauliflower ‘n’ Cheese
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An awesome macaroni cheese recipe with three special ingredients to make it sing!
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20
Swedish Meatballs in Brandy Cream Sauce
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21
Slow Roast Lamb with Dauphinoise Potatoes
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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.

22
Mushroom and Brocolli Gnocchi Bake
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26
Chicken, Spinach and Paneer Naan Pizzas
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27
Chorizo and Sugar Snap Pea Giant Couscous
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A versatile, quick and easy couscous dish, perfect for week nights
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28
Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce
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Other posts in this series:

What to Eat this Month – April

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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