March, 2026

Welcome to FoodieSite!

March is a month of change. For those at the first tentative signs of Spring, we begin to see some local vegetables, be they coaxed along in hot houses or flown in from the other side of the world. The last of the local autumn harvest has gone, but longer days bring the promise of fresh fruit and vegetables to come as the season gets into full swing. Meanwhile, at the bottom half of the world, or top, depending on prospective, gardens and markets are seeing the first hints of autumn fruit beginning to make tentative inroads into the stalls. There is plenty of choice in the vegetable department, along with the autumn fruits, and a gentle turning of the seasons is evident in the pantry.

Recipe Ideas

Plum Sorbet

6 Portions

Prep: 15 minutes plus 3 hours freezing

Recipe

Sansai Nabe for Two: Pot Cooked Vegetables and Bean Curd

Prep: 30 minutes
Cook: 20 minutes

Recipe

Calamari Fritos: Deep Fried Squid

Prep: 15 minutes
Cook: 10 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the March's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Northern Hemisphere

Starters, Soups, Canapés and Light Dishes

Beetroot Dip Thyme and Blue Cheese Grissini Beetroot Gravlax Caulilini Pakoras Mussel Chowder Stuffed Mussels

The Main Event

Seafood

Moules et Frites Salmon on Mango Salsa and Guacamole Salmon with Sage and Proscuitto Scallops and Black Pudding with Rocket and New Potatoes Seafood with Chilli and Holly Basil

Carnivores

Crumbed Breast of Chicken in White Sauce on Spinach with Pine Nuts Braised Chinese Spare Ribs Irish Stew Jungle Curry Moroccan Lamb Shanks

Vegetarian

Beetroot Risotto Kale Paneer Pear and Beetroot Pizza

Vegetables and Other Side Dishes

Bulgur Wheat Salad Pineapple Rice Spinach with Raisins and Pine nuts

Desserts and Baked

Banana Bread Banana and Coconut Punch Ice-Cream Citrus Souffle Citrus Tart Individual Banana and Banoffee Pie Pineapple in Spiced Rum and Red Wine Syrup

Southern Hemisphere

Starters, Soups, Canapés and Light Dishes

Chicken and Mushroom Pate Lobster Bisque Mushroom with Parsley and Garlic Olive Tapas Prawns with Chorizo in a Spicy Tomato Sauce

The Main Event

Seafood

Coconut Garfish on Peach Salsa Crab Risotto Grilled Lobster with Chilli Butter Thai Crab and Papaya Salad

Carnivores

Galantine of Mallard Pot Roasted Pear and Tarragon Chicken Lamb Tagine Rosemary and Pomegranate Roast Rack of Pork Steamed Egg with Mushroom Pork and Prawns Steamed North African Leg of Lamb with Fruit Couscous Yoghurt Spiced Rack of Lamb

Vegetarian

Aubergine Sandwiches with a Ricotta and Pistachio Filling Autumn Picnic Loaf Easy Wild Mushroom Tortellini Salad of Roasted Vegetables with Fig, Ricotta and Goats Cheese

Side Dishes

Braised Brown Rice Spicy Chickpeas with Aubergine

Desserts and Baked

Fig and Frangipane Tart Pear Friands Pear Sorbet Spiced Poach Pears

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.