• Radishes
• Beetroot
• Purple sprouting broccoli
• Leeks
• Sorrel
• Parsley
• Mint
• Sardines
• Rhubarb

March is the lowest point of the culinary year. Few things stick out. Sardines are one, though tricky to eat they are rich in taste, cheap and still not overfished. Sardines are worth the hassle of the bones, simply grilled stuffed with sorrel and splash of lemon juice and olive oil. Rhubarb is loosing it’s winterish pink hew and perfect dessert simply stewed maybe with a hint of star anise.

Material reproduced courtesy of eattheseasons.co.uk – seasonal food information, tips and recipe ideas, updated every week