March brings longer days, and, before the end of the month, warmer temperatures. This is the month when the natural world around us begins to awaken from its winter sleep. Young plants push through the cold earth in search of the warming rays of spring sunshine. In the kitchen we crave dishes flavoured with the first of the fresh herbs, parsley and chives whilst the wild garlic growing in abundance now in the woods around our village provides the perfect flavouring for the new season’s lamb and fish dishes.
bring torrential rain, high winds and perhaps even a covering of fresh now. Nonetheless, winter is now on the retreat, the spring lambs are out in the fields and around our house we can see the first greens hoots of the summer crops. And in the kitchen too, there is a sense of optimism and expectation. It’s the time for lighter dishes to grace our tables, and in our family fish is a particular favourite, whether from the abundance harvest from around the coast or from our rivers, lakes and streams
But though the sun is stronger now, and the vernal equinox means the days are longer than the nights, March is a month of steps forward into summer - and then backwards again as winter makes a brief return. The one thing you can be sure about March weather here in England is that there are no guarantees; one day will bring warm bright sunshine and the next may
In the north of the country, West Yorkshire’s famous forced rhubarb is ready to harvest, its stalks a delicate pale pink following a winter spent undercover, starved of sunlight and brought to its delicious best by traditional candlelight. Cooked in tarts and crumbles, or simply stewed with ginger and/or orange, it provides the perfect ending to a spring meal.