The article heralds the arrival of spring in Britain, using March's fresh ingredients like wild garlic and vibrant shoots to craft new recipes. It emphasizes the importance of using high-quality ingredients, such as top-grade carrots, for the best results in dishes like a rhubarb charlotte pudding. The recipes aim to offer a balance of optimism and practicality, encouraging cooks to explore seasonal produce while being realistic about flavor and preparation techniques for each dish. The piece also highlights the intrinsic joy and hope associated with the changing seasons and the bounty they bring.
If you have a local farmers' market or your supermarket has the lovely looking carrots still with their tops, then it's worth splashing out.
Steaming rather than boiling them will slightly heighten their flavour and give them a better texture.
These recipes celebrate the arrival of fresh new flavours, while not being overly optimistic.
This is a menu to celebrate March, with its tripping lambs and nodding daffs.
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