seasonal.
JESS MEYER, ACTING DEPUTY FOOD EDITOR
RECIPES AND FOOD STYLING: JESS MEYER PHOTOGRAPHS: STUART WEST. STYLING: LAUREN MILLER
Stir-fried purple sprouting broccoli with crispy garlic and shallots
Venison tacos with grilled spring onion and peanut salsa
Charred cabbage with harissa butter and herb salad
BANISH THE BOR EDOM
March was traditionally called the ‘hungry gap’, when winter veg was used up and spring veg yet to come. But a lean seasonal offering can be a fun challenge… Dust off the grill Cabbage, brassicas and kale give smoky, crispy results with grilling, as do onions, leeks and root veg. Spruce up the storecupboard Update your condiments to add interest. Think flavoured oils/vinegars, harissa or yuzu mustard. Jars of kimchi/sauerkraut and other ferments are another good way to bring a little funk to the familiar.
Switch up your protein Seasonal highlights like shellfish and venison are an easy swap for beef and lamb.
Mussels and clams with beans and sobrasada
Leek risotto with kale pesto and crispy prosciutto
Stir-fried purple sprouting broccoli with crispy garlic and shallots
Serves 4 as a side Hands-on time 10 min