Season’s eatings: What to cook and eat in March

Spring has sprung, and with it a bounty of seasonal ingredients ready to take centre stage. From the crisp crunch of spring onions to the earthy allure of morel mushrooms, these culinary treasures are at their peak, and it’s time to make the most of them.

Eating seasonally isn’t just about savouring the best flavours nature has to offer; it’s also a nod to sustainability and environmental stewardship. By choosing ingredients that are in season around us, we reduce the need for extensive transportation and storage, minimising our carbon footprints and supporting local farmers. Plus, there’s something inherently satisfying about embracing the rhythm of the seasons and eagerly anticipating the arrival of each new crop.

So, as spring onions, artichokes, morel mushrooms, purple sprouting broccoli and spinach return to the culinary spotlight, let’s celebrate their arrival with recipes that showcase them in all their ephemeral glory.

Spring onions

Spring onions, with their slender, vibrant green stalks, are not only visually appealing but also bursting with flavour and culinary potential. Also known as scallions or green onions, they thrive in the cooler temperatures of early spring and are at their peak from March to June, resulting in a crisp and mild flavour that distinguishes them for their fully matured counterparts.

The versatility of spring onions knows no bounds. They can be finely chopped and sprinkled over salads to add a refreshing crunch, grilled to perfection as a standalone side dish to accompany any main course, or incorporated into a wide range of savoury recipes, from stir-fries to soups. Their delicate flavour effortlessly enhances every dish they grace.

Spring onions pair exceptionally well with a variety of ingredients, adding depth and complexity to any culinary creation. They complement the earthy sweetness of root