Eat our Seasons: March's Best Produce

March finally marks the transition from winter to spring with the Spring Equinox on March 20th, and with it comes a burst of new flavours. Eating seasonally means better taste, a smaller environmental impact, and supporting local growers (though blood oranges and radicchio we find a little further afield in the EU) – a win all around. As the days slowly lengthen and finally feel brighter, we get a mix of hearty roots and the first vibrant greens, bringing variety and freshness back to our kitchens.

Here’s what’s at its best this month, and some simple ways to cook with it.

Celeriac

This knobbly root might look intimidating, but its subtle, nutty flavour makes it incredibly versatile. It’s delicious roasted, mashed, or even thinly sliced and served raw in a salad.

Try: Peel and dice some celeriac into 1cm cubes, toss with olive oil, garlic, and thyme, then roast at 200c fan until golden. Mash with a little crème fraîche and lemon zest for a velvety, flavour-packed side dish.

Wild Garlic

One of the most exciting early signs of spring, wild garlic fills ancient woodlands with its unmistakable scent. It has a milder flavour than bulb garlic and can be used like a herb or leafy green.

Try: My Watercress & Wild Garlic Pesto recipe here.

Blood Orange

The jewel of late winter citrus, blood oranges add a sweet, tangy brightness to dishes. Their striking colour and floral notes make them perfect for both sweet and savoury recipes.

Try: Slice blood oranges and toss with radicchio, fennel, and olives for a vibrant, bittersweet salad. Finish with olive oil, sea salt, and a splash of red wine vinegar.

Spring Greens

These tender, leafy greens are a welcome shift from winter’s heartier veg. They cook quickly and bring a fresh, slightly sweet flavour to dishes.

Try: Shred spring greens and stir-fry with garlic, ginger, and soy sauce for a speedy side dish. Add sesame seeds and a dash of chilli oil for extra kick.

Radicchio

With its bitter edge and bright pink or purple leaves, radicchio adds complexity and colour to meals. It’s great raw in salads but also mellows beautifully when cooked.

Try: Quarter a head of radicchio, brush with olive oil, and grill until slightly charred. Drizzle with balsamic glaze and serve with creamy burrata.

Purple Sprouting Broccoli

This vibrant, tender broccoli is a springtime favourite. It’s packed with nutrients and delicious simply steamed, roasted, or grilled.

Try: Toss purple sprouting broccoli with olive oil and sea salt, then roast at 180c fan until crisp at the edges. Serve with a lemony-tahini dressing for a quick, zesty side.

Cooking with what’s in season is a great way to reconnect with the rhythms of nature and make the most of what your local area has to offer. March’s produce brings a mix of hearty and fresh, making it the perfect time to experiment and celebrate the changing seasons on your plate. Tell me if you try some of these ideas?