The flavours of March.

Eating seasonal means eating fresh and that means the food you’re eating has higher nutritional content. Our bodies have specific nutritional needs at particular times of the year and seasonal foods offer the minerals and trace elements that we are likely to require. 

It is often cheaper too, since it won't have travelled halfway around the world and there is less wastage. It also supports local British farmers who work to look after the countryside. We’re sure you’ll agree that these are all good reasons among many more.

But we digress, produce that has ripened naturally tastes better exactly as nature intended. That’s a sure winner. It's all about flavours, and that’s something we know a thing or two about.

British apples and pears are on the shelves. Look out for many different varieties this month including the deliciously crisp and juicy Royal Gala and Cameo apples. Conference pears are sweet and juicy and perfect for snacks, or why not try with a plate of cheese and biscuits.

Vegetables: Cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, spring onions, swede, wild nettles, cabbage, savoy cabbage.

Fruits:  Apples and pears including bramley apple, braeburn apple, conference pear, concorde pear and forced rhubarb

Herbs/nuts: almonds, brazil nuts, walnuts

Meat: pork, spring lamb

Fish: Cockles, cod, lemon sole, John Dory, dab, gurnard, haddock, langoustine, lemon sole, lobster, mussels, oysters, salmon, sardines, turbot, whitebait, anchovies.

That's a wealth of flavours and a great starting point for inspiration to create some wonderful winter seasonal tastes.