bare ingredients' March Recipes
In our recipe selections this month, we bring you the pick of the season's best produce and ingredients. We have looked at some winter warmers in our Northern Hemisphere section, with great starters and mains. Our Southern Hemisphere readers don't miss out, with our selection of great summer treats for you to enjoy outdoors.
If you are curious to read more about what is in season, then read the March seasons for the Northern Hemisphere and Southern Hemisphere. The articles provide a guide to what is at its best, so you can make the most of the season, while making sure the food you eat is environmentally sound.
Northern Hemisphere
Starters
- Mussel Chowder
- Scallops on Cauliflower Cream with Beetroot Cous Cous
- Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine
- Gravalax
Mains
- Goan Masala Stuffed Mackerel
- John Dory Fillets on Polenta Croutons with a Baby Spinach and Rocket Salad
- Sea Bass on Nicoise New Potatoes
- Monkfish Chermoula
- Cullen Skink
- Dry Pork Curry
- Jungle Curry
- Edinburgh Smoked Haddock Fillets with a Ricotta and Kale Farce
- Japanese Spinach Rolls
- Spinach Parcels
- Tonkatsu - Deep Fried Pork fillets
- Chicken Breast with Parma Ham, Sage and Mozzarella
- Spicy Bean Burgers with Guacamole and Salsa
Vegetable Side Dishes
Side Dishes
Desserts
Southern Hemisphere
Starters
- Autumn Picnic Loaf
- Mediterranean Vegetable Gateau with a Roasted Tomato Sauce
- Spicy Poached Pear with a Baby Spinach, Stilton and Roasted Walnut Salad
- Tower of Blue Swimmer Crab
- Stuffed Crab Claws
- Olive Tapas
Mains
- Tuna Surf & Turf
- Maroons on Vegetable Spaghetti with a Coconut Sauce
- Coconut Garfish on Peach Salsa
- Macadamia and Coconut Crusted Salmon Fillets on Pak Choi and Mash
- Steamed Lobster with Garlic, Ginger and Black Beans
- Duck Legs with Olives and Tomatoes served on Polenta Wedges
- Orange Roast Mallard with an Orange Sauce
- Rosemary and Pomegranate Roast Rack of Pork
- Steamed North African Leg of Lamb with Fruit Cous Cous
- Oven Roasted Wild Mushrooms and Vegetables with Smoked Buffalo Mozzarella on Brushetta
- Wild Mushroom Risotto