Birds are singing, bees are buzzing and flowers are bursting into bloom. March is finally here, heralding, we hope, blue skies and sunny spring days. It’s at this time of year that we start thinking about lightening up our diets, moving away from the hearty stews and stodgy puddings of  winter, and a fantastic way to do this is to use the abundance of delicious seasonal ingredients available now. We look at some of our favourite March ingredients, which are at their best at this time of year and bring a fresh flavour to your kitchen.

Asparagus

A delicacy which has been enjoyed for centuries, asparagus has a delicate grassy flavour and succulent, juicy texture. The stalks are picked when they are young and tender, as older plants become woody and unpleasant. Asparagus is a healthy ingredient, providing an excellent source of B vitamins, iron and folic acid(perfect if you are trying to get pregnant or suffer from anaemia) and are best cooked by steaming or stir-frying to preserve these precious nutrients. Less healthy are the classic accompaniments which are served alongside asparagus - butter and egg rich Hollandaise sauce for example. However, we recommend that you make the most of the short British asparagus growing season and indulge yourself while you can - there is nothing quite like eating fresh asparagus stems, dripping in melted salty butter or dipped into the golden yolk of a softly poached egg.

Sea Trout

Sea trout has a more subtle flavour than salmon, and orangey pink flesh. Despite it’s name, sea trout is actually caught in inland freshwater lakes and rivers. Trout is best cooked whole - either roasted in the oven , or over a BBQ if you fancy making the most of the spring sunshine and eating al fresco! Most fishmongers will happily gut and clean the fish for you and will even take out the bones if required, although the meat separate easily with a fork when it is cooked through. Season with crushed salt and black pepper, and perhaps a splash of freshly squeezed lemon juice and a little parsley, and wrap in aluminium foil to preserve the mouthwatering texture. Any left over trout cake be flaked and mixed with mayonnaise as a tasty and unusual alternative to tuna for a baked potato topping or sandwich filling.

Rhubarb

Rhubarb has a sharp, tangy flavour which lends itself well to spring-time desserts. Baked slowly with sugar and cinnamon, and topped with crumble, it is a tasty homely pudding, while when combined with champagne and gelatin, it makes a sophisticated jelly to serve at dinner parties. The best British rhubarb is said to grow in the “Rhubarb Triangle” of Wakefield, Rothwell and Moreley, where it is cultivated in darkened sheds to produce a sweeter flavoured stem. Rhubarb grow in the Triangle was awarded with Protected Designation of Origin in February 2010, and is really worth trying for it’s superior flavour.  Surprisingly rhubarb is an excellent source of calcium, so is excellent for growing children, as well as providing a good supply of dietary fibre.

Wood Pigeon

If you have never tried game birds, don’t miss out - the season for pigeons ends on 31^st of March. Buy fresh, wild pigeon from a specialist butcher to discover the true flavour - although some supermarkets now sell pigeon all year round it is likely to be farmed and no real comparison to a wild bird. For an alternative to your usual chicken roast on a Sunday, why not try pan-fried pigeon breasts, cooked in butter and served with fluffy mashed potatoes and spring greens. On colder days(because sometimes the spring weather will let us down) why not try a traditional pigeon pie cooked with meaty gravy for a warming treat.

Spring Onions

Spring onions are referred to various names depending on where you live - salad onions, scallions, onion sticks and green onions are all names you might hear used. Spring onions are actually onions, which have been harvested when they are still very small and have a mild flavour. Sold in bunches, it is best to eat spring onions within a couple of days of purchase as they will start to lose their texture. You can use spring onions in many different ways - sprinkle slices into a Chinese style soup, stir-fry them, add to a spring salad or add them to a sandwich filling. You might even like to try roasting them on the BBQ - dress with olive oil and coarse sea-salt for a wonderful Mediterranean inspired side dish.

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This entry was posted on Monday, March 14th, 2011 at 9:19 am and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.