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 and especially helps support 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.

Spring is here so the amount of fresh British produce available will increase. British apples and pears are on the shelves. Look out for many different varieties this month including the deliciously crisp Kanzi, Braeburn and Bright Red Royal Gala apples. Conference pears are sweet and juicy and perfect for snacks, or why not try with a plate of cheese and biscuits. There is some delicious produce on our list which only grows overseas, but it is also in season now.

Vegetables: cauliflower, celeriac chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), purple sprouting broccoli, salsify, shallots, swede, truffles (black) 

Fruits:  apples (including Bramley), bananas (Windward), blood oranges, kiwi fruit, lemons, oranges, passion fruit, pears, pineapple, pomegranate, rhubarb

Herbs/nuts: almonds, brazil nuts, chestnuts, walnuts

Meat: lamb, turkey

Fish: cockles, dab, dover sole, gurnard, hake, langoustine, lemon sole, lobster, mussels, oysters, red mullet, salmon, shrimp, skate, winkles

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