March brings the new season - the spring equinox is upon us and by the end of the month the days are once again longer than the nights. Although the weather may still be unkind, yet this is a turning point, the lengthening days reassure us that there is now no return to the short dark days of winter. This is the season when nature awakens from its winter sleep. Young plants begin to emerge from the cold earth seeking the first warm rays of spring sunlight. In the kitchen food can be flavoured now with the first of the fresh spring herbs, parsley and chives. Wild garlic, in season this month, and growing in abundance in woods and along hedgerows, provides the perfect flavouring for the season’s lamb and fish. It’s time now to put aside the rich, warming casseroles and hearty stews of the winter months and to bring lighter dishes to the table. In particular fish comes to the fore, both from coastal waters and our rivers and streams. Flat fish such as plaice and
sole are in season, pan-fried with butter, or coated in breadcrumbs, their lean white meaty flesh responds well to light flavours and cooking. In the garden, brassicas such as cauliflower are burgeoning in the vegetable beds. But king of the spring vegetables must be the sweet and nutty tasting Jersey Royal potato. These are harvested in March on the island of Jersey, and packed full of goodness, especially vitamins B and C these potatoes must be one of the signature tastes of spring. In the north of England, West Yorkshire’s famous forced rhubarb is ready to harvest now, its stalks a delicate pale pink following a winter spent undercover away from sunlight. Cooked in tarts and crumbles, or simply stewed with orange or ginger, it provides a wonderfully fresh - and visually appealing - end to a spring meal.
